8-10 raw carrots, shredded
1 large vidalia onions, sliced
2 large eggs
1/4 cup flour
salt, pepper
garlic powder (optional)
Peel, and shred carrots into large bowl.
Add 1 large thinly sliced vidalia onion.
Add and mix in 2 large eggs, 1/4 cup flour.
Add salt, pepper.
Mix well.
Drop by 2 tbls into pan with hot oil/oleo mixture, flatten to form a pancake.
Brown on medium hit, about 5 minutes on each side.
Thursday, December 27, 2007
Potato Chip Chocolate Chip Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
3 cups semi-sweet chocolate chips or bittersweet chocolate chips
Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
Beat in the egg, then the egg white and vanilla.
Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
3 cups semi-sweet chocolate chips or bittersweet chocolate chips
Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
Beat in the egg, then the egg white and vanilla.
Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon
7 ounces cooked and peeled whole chestnuts
1 stalk celery, trimmed and finely chopped
1 small onion, peeled & finely chopped
1 small carrot, peeled and chopped
2 pints ham or vegetable stock
salt & freshly ground black pepper
1/2 pint creme fraiche or single pouring cream
For the croutons
4 ounces lardons or bacon, cubed
1/2 teaspoon finely chopped fresh thyme leaves
4 ounces day-old white bread, cut into small cubes
4 tablespoons olive oil
To make the soup, you simply place all the ingredients, except the crème fraiche or cream, in a large saucepan.
Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
While that is happening, you can prepare the croutons.
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.
Take them out & leave them to cool on some absorbent kitchen paper.
As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée until smooth. (You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready.).
Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.
1 stalk celery, trimmed and finely chopped
1 small onion, peeled & finely chopped
1 small carrot, peeled and chopped
2 pints ham or vegetable stock
salt & freshly ground black pepper
1/2 pint creme fraiche or single pouring cream
For the croutons
4 ounces lardons or bacon, cubed
1/2 teaspoon finely chopped fresh thyme leaves
4 ounces day-old white bread, cut into small cubes
4 tablespoons olive oil
To make the soup, you simply place all the ingredients, except the crème fraiche or cream, in a large saucepan.
Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
While that is happening, you can prepare the croutons.
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.
Take them out & leave them to cool on some absorbent kitchen paper.
As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée until smooth. (You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready.).
Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.
Abby's Oriental Yum Yum Soup
12 king prawns, chopped
1 large chicken breast fillet, finely chopped
1/4 bunch celery, finely sliced
4 spring onions, finely sliced
6 small mushrooms, finely sliced
1/4 cabbage, finely sliced
2 tablespoons fresh grated ginger
1 tablespoon sesame oil
1/2 cup soy sauce
1 liter campbells vegetable stock
500 ml campbells real chicken consomme
1 liter water
4 bunches egg pasta vermicelli
1 tablespoon salt
1 tablespoon pepper
2 tablespoons oil
In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.
- abby 12
1 large chicken breast fillet, finely chopped
1/4 bunch celery, finely sliced
4 spring onions, finely sliced
6 small mushrooms, finely sliced
1/4 cabbage, finely sliced
2 tablespoons fresh grated ginger
1 tablespoon sesame oil
1/2 cup soy sauce
1 liter campbells vegetable stock
500 ml campbells real chicken consomme
1 liter water
4 bunches egg pasta vermicelli
1 tablespoon salt
1 tablespoon pepper
2 tablespoons oil
In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.
- abby 12
Zuppa Di Broccoli (Broccoli Soup)
6 cloves garlic
2 tablespoons extra virgin olive oil
2 cups broccoli florets
5 cups chicken broth
2 roma tomatoes, peeled and chopped
white wine
fresh basil, chopped coarsely
In saute pan, saute garlic with oil until brown.
Add broccoli and tomatoes and stir.
Cool for 1 minute, then add wine and broth.
Bring to boil 2 to 3 minutes.
Serve immediately.
Add basil for garnish.
2 tablespoons extra virgin olive oil
2 cups broccoli florets
5 cups chicken broth
2 roma tomatoes, peeled and chopped
white wine
fresh basil, chopped coarsely
In saute pan, saute garlic with oil until brown.
Add broccoli and tomatoes and stir.
Cool for 1 minute, then add wine and broth.
Bring to boil 2 to 3 minutes.
Serve immediately.
Add basil for garnish.
Lou Lou’s Taco Soup
2 1/2 lbs ground round
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans ranch style beans
2 (15 1/4 ounce) cans whole kernel corn
1 (10 ounce) can Rotel Tomatoes
1 (1 1/4 ounce) package taco seasoning mix
1 medium chopped onion
1/2 chopped bell pepper
Brown ground round, onions and bell pepper. Drain grease. Add other ingredients, juice and all.
Simmer 45 minutes.
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans ranch style beans
2 (15 1/4 ounce) cans whole kernel corn
1 (10 ounce) can Rotel Tomatoes
1 (1 1/4 ounce) package taco seasoning mix
1 medium chopped onion
1/2 chopped bell pepper
Brown ground round, onions and bell pepper. Drain grease. Add other ingredients, juice and all.
Simmer 45 minutes.
Apple-Banana Fruit Leather
2 bananas
2 cups applesauce
Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.
2 cups applesauce
Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.
Campers Tomato Leather
1/3 onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
12 ounces tomato paste
1 teaspoon salt
1 pinch sugar
2 teaspoons parsley, chopped
ground black pepper, to taste
1 pinch basil
Saute onions and garlic in oil until soft and golden. Add remaining ingredients and cook slowly for 10 minutes. Spray a non stick cookie sheet with cooking spray. Spread tomato mixture over sheet in thin layer. Dry in a 140*F. oven, with the door open to first stop, for about 6 hours. Roll leather and store in a plastic bag.
May be frozen. To reconstitute, add a volume of water that is 3 times the volume of leather. For leather that fills 1/2 cup, add 1 1/2 cups of water. Cook and stir over low heat until sauce is warm and smooth.
2 garlic cloves, minced
2 tablespoons olive oil
12 ounces tomato paste
1 teaspoon salt
1 pinch sugar
2 teaspoons parsley, chopped
ground black pepper, to taste
1 pinch basil
Saute onions and garlic in oil until soft and golden. Add remaining ingredients and cook slowly for 10 minutes. Spray a non stick cookie sheet with cooking spray. Spread tomato mixture over sheet in thin layer. Dry in a 140*F. oven, with the door open to first stop, for about 6 hours. Roll leather and store in a plastic bag.
May be frozen. To reconstitute, add a volume of water that is 3 times the volume of leather. For leather that fills 1/2 cup, add 1 1/2 cups of water. Cook and stir over low heat until sauce is warm and smooth.
Passion Strawberry Fruit Leather
2 cups washed cored and roughly chopped fresh strawberries
2 tablespoons passionfruit syrup (juice or flavoring)
3/4 cup applesauce (I use non-sweetened)
nonstick cooking spray
Purée chopped strawberries with the applesauce and passionfruit syrup.
Spray the fruit leather sheet of your dehydrator (the one without holes) with a light coating of non-stick cooking spray.
Pour the puréed fruit carefully into the tray set into the bottom section of your dehydrator. Dehydrate at full power for up to 8 hours, depending on the power of your machine, checking periodically toward the end of that time to see that there aren't any wet or sticky spots.
When done, cool for a couple of minutes and carefully slide a butter knife or thin spatula under the leather.
Cut into 2-4 pieces and roll into cylinders. Store in zip lock baggies.
2 tablespoons passionfruit syrup (juice or flavoring)
3/4 cup applesauce (I use non-sweetened)
nonstick cooking spray
Purée chopped strawberries with the applesauce and passionfruit syrup.
Spray the fruit leather sheet of your dehydrator (the one without holes) with a light coating of non-stick cooking spray.
Pour the puréed fruit carefully into the tray set into the bottom section of your dehydrator. Dehydrate at full power for up to 8 hours, depending on the power of your machine, checking periodically toward the end of that time to see that there aren't any wet or sticky spots.
When done, cool for a couple of minutes and carefully slide a butter knife or thin spatula under the leather.
Cut into 2-4 pieces and roll into cylinders. Store in zip lock baggies.
Thai Beef Jerky (Nua Sawan)
1 teaspoon cumin seeds
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steaks, sliced paper-thin
Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
Transfer to the plate with the roasted cumin seeds.
Cool the seeds, before they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery. Store in the refrigerator.
To serve, shred and deep-fry in hot oil until crispy.
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steaks, sliced paper-thin
Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
Transfer to the plate with the roasted cumin seeds.
Cool the seeds, before they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery. Store in the refrigerator.
To serve, shred and deep-fry in hot oil until crispy.
Lamb Jerky
750 g lamb fillets
toothpicks
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon celery seeds
Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
Combine all marinade ingredients in a bowl, mix well and add lamb.
Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
- Peter J
toothpicks
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon celery seeds
Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
Combine all marinade ingredients in a bowl, mix well and add lamb.
Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
- Peter J
Frontier Jerky
1 lb lean meat, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder
Combine all ingredients except meat in a large ziploc bag.
Shake to combine.
Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
Dry in dehydrator for about 5 hours.
- Theresa/ Thunderbird
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder
Combine all ingredients except meat in a large ziploc bag.
Shake to combine.
Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
Dry in dehydrator for about 5 hours.
- Theresa/ Thunderbird
Venison Jerky
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/4 teaspoon liquid smoke
2 lbs thin sliced venison or beef
Combine all ingredients in a ziploc bag.
Add meat.
Shake to coat.
Let marinate 4 hours or overnight.
Put into dehydrator and dry about 5 hours.
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/4 teaspoon liquid smoke
2 lbs thin sliced venison or beef
Combine all ingredients in a ziploc bag.
Add meat.
Shake to coat.
Let marinate 4 hours or overnight.
Put into dehydrator and dry about 5 hours.
Artichoke Soup
4 button mushrooms, sliced
1 small leek, finely chopped
2 teaspoons unsalted butter
2 (10 ounce) cans chicken broth
1 (19 ounce) can artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorns
1 tablespoon sherry wine (optional)
Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.
1 small leek, finely chopped
2 teaspoons unsalted butter
2 (10 ounce) cans chicken broth
1 (19 ounce) can artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorns
1 tablespoon sherry wine (optional)
Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.
Artichoke Bread
1/4 cup butter
2-3 garlic cloves, minced
2 teaspoons sesame seeds
1 (14 ounce) can artichoke hearts, drained & chopped
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
1 cup sour cream
1 loaf French bread
1/2 cup shredded cheddar cheese
Preheat over to 350°F.
Melt butter in a skillet over medium heat.
Add garlic and sesame seeds.
Sauté until lightly browned.
Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
Cut bread in half lengthwise.
Scoop out center of each piece, leaving a 1 inch shell.
Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
Stir to blend.
Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
Place on baking sheet and cover with foil.
Bake for 25 minutes.
Remove foil and bake 5 minutes more.
Cool slightly and cut into slices.
- Just Cher
2-3 garlic cloves, minced
2 teaspoons sesame seeds
1 (14 ounce) can artichoke hearts, drained & chopped
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
1 cup sour cream
1 loaf French bread
1/2 cup shredded cheddar cheese
Preheat over to 350°F.
Melt butter in a skillet over medium heat.
Add garlic and sesame seeds.
Sauté until lightly browned.
Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
Cut bread in half lengthwise.
Scoop out center of each piece, leaving a 1 inch shell.
Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
Stir to blend.
Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
Place on baking sheet and cover with foil.
Bake for 25 minutes.
Remove foil and bake 5 minutes more.
Cool slightly and cut into slices.
- Just Cher
Artichoke Bake
1 (14 ounce) can artichoke hearts
1/2 cup mayonnaise
4 ounces cream cheese, softened
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
chopped parsley
Thoroughly drain artichokes and pat dry on a paper towel.
Cut each into quarters.
Arrange artichokes in an 8-inch round baking dish.
Combine cream cheese, mayo and seasoning salt; Spread over artichokes.
Sprinkle with parmesan and parsley Bake at 325 for 15 to 18 minutes until edges are brown.
Sprinkle with chopped parsley.
1/2 cup mayonnaise
4 ounces cream cheese, softened
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
chopped parsley
Thoroughly drain artichokes and pat dry on a paper towel.
Cut each into quarters.
Arrange artichokes in an 8-inch round baking dish.
Combine cream cheese, mayo and seasoning salt; Spread over artichokes.
Sprinkle with parmesan and parsley Bake at 325 for 15 to 18 minutes until edges are brown.
Sprinkle with chopped parsley.
Ham Bean Soup for Pressure Cooker
1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
1 tablespoon dried onion flakes
1 teaspoon garlic powder
fresh ground black pepper
1 medium ham bone
1 (15 ounce) can diced tomatoes
2 cups cooked ham, cubed
Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
1 tablespoon dried onion flakes
1 teaspoon garlic powder
fresh ground black pepper
1 medium ham bone
1 (15 ounce) can diced tomatoes
2 cups cooked ham, cubed
Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
Butternut Squash Bisque - Pressure Cooker
1 tablespoon olive oil
2 large onions, peeled and cut into large pieces
1 (48 ounce) can chicken broth or vegetable stock (for vegetarian version)
3 lbs butternut squash, peeled,seeded,and cut into 1 inch chunks
3 large macintosh apples, peeled,cored and cut into 1 inch pieces (or your favourite apple)
3/4 cup long-grain rice
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 pint half-and-half (fat-free works too) or milk, for thinner consistency
salt, to taste
In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
Add remaining ingredients, except half& half and salt, and place lid on cooker.
Bring up to high pressure, then lower heat and cook for 10 minutes.
Release pressure as directed by manufacturer.
Open lid and allow to cool slightly.
Place ingredients into blender or food processor, along with half& half and salt, if desired.
Puree until smooth.
2 large onions, peeled and cut into large pieces
1 (48 ounce) can chicken broth or vegetable stock (for vegetarian version)
3 lbs butternut squash, peeled,seeded,and cut into 1 inch chunks
3 large macintosh apples, peeled,cored and cut into 1 inch pieces (or your favourite apple)
3/4 cup long-grain rice
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 pint half-and-half (fat-free works too) or milk, for thinner consistency
salt, to taste
In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
Add remaining ingredients, except half& half and salt, and place lid on cooker.
Bring up to high pressure, then lower heat and cook for 10 minutes.
Release pressure as directed by manufacturer.
Open lid and allow to cool slightly.
Place ingredients into blender or food processor, along with half& half and salt, if desired.
Puree until smooth.
Corned Beef and Cabbage for Pressure Cooker
4 cups water
2 1/2 lbs point cut corned beef brisket
3 cloves quartered garlic
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additonal vegies you enjoy)
horseradish sauce (optional)
Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves& secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions& remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid& over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.
2 1/2 lbs point cut corned beef brisket
3 cloves quartered garlic
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additonal vegies you enjoy)
horseradish sauce (optional)
Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves& secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions& remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid& over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.
Pressure Cooker Lamb Stew
1 tablespoon olive oil
2 medium onions, thinly sliced
1 tablespoon minced garlic
1/4 cup red wine vinegar, preferably balsamic
2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
14 ounces tomatoes, coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt
ground black pepper
1 large red bell pepper, seeded,cut into eighths
1 large green bell pepper, seeded,cut into eighths
1/3 cup finely minced parsley
In pressure cooker, heat oil.
Sauté onions and garlic until onions are soft, about 2 minutes.
Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste. Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes. Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. If the lamb is not fork tender, return to high pressure for 5minutes more. Remove bay leaves; stir in the red and green peppers.
Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes. Stir in the parsley and adjust seasonings before serving.
Serve over wide noodles.
- Dancer^
2 medium onions, thinly sliced
1 tablespoon minced garlic
1/4 cup red wine vinegar, preferably balsamic
2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
14 ounces tomatoes, coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt
ground black pepper
1 large red bell pepper, seeded,cut into eighths
1 large green bell pepper, seeded,cut into eighths
1/3 cup finely minced parsley
In pressure cooker, heat oil.
Sauté onions and garlic until onions are soft, about 2 minutes.
Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste. Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes. Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. If the lamb is not fork tender, return to high pressure for 5minutes more. Remove bay leaves; stir in the red and green peppers.
Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes. Stir in the parsley and adjust seasonings before serving.
Serve over wide noodles.
- Dancer^
Italian Potted Beef - Pressure Cooker
9 lbs rump steak or chuck roast
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine
Heat the cooker, add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veg.
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Thicken gravy if desired.
- DiB's
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine
Heat the cooker, add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veg.
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Thicken gravy if desired.
- DiB's
Sunday, December 9, 2007
French Toast Pie
6 slices toasted white bread, cubed
8 breakfast sausage links, cooked crispy and sliced
3 cups milk
6 eggs
1/4 cup minced dry onions
1/4 tsp. lemon-pepper
1 tsp. butter
1 dash freshly grated nutmeg
Preheat oven to 350 degrees. Place toast and sausage in a bowl and sprinkle with onions, toss to combine. In a separate bowl, beat eggs and milk until well blended and frothy. Add lemon-pepper. Grease a 2 quart baking dish.
Add the toast mixture then pour the egg mix over the top.
Grate a bit of fresh nutmeg over the top. Bake 60-70 minutes.
The pie will have risen above the top of the dish and when touched will spring back, if done, the center should remain firm. If not firm cook a few minutes more.
Let cool 10 minutes before slicing, serve warm.
8 breakfast sausage links, cooked crispy and sliced
3 cups milk
6 eggs
1/4 cup minced dry onions
1/4 tsp. lemon-pepper
1 tsp. butter
1 dash freshly grated nutmeg
Preheat oven to 350 degrees. Place toast and sausage in a bowl and sprinkle with onions, toss to combine. In a separate bowl, beat eggs and milk until well blended and frothy. Add lemon-pepper. Grease a 2 quart baking dish.
Add the toast mixture then pour the egg mix over the top.
Grate a bit of fresh nutmeg over the top. Bake 60-70 minutes.
The pie will have risen above the top of the dish and when touched will spring back, if done, the center should remain firm. If not firm cook a few minutes more.
Let cool 10 minutes before slicing, serve warm.
Sausage, Cheese, and Egg Casserole
1/2 c Herb seasoned croutons
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 can Cream of mushroom soup
2 c Grated sharp cheddar cheese
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
Brown and drain sausage, put on top of cheese.
Beat eggs with milk and seasonings, pour over top.
Refrigerate overnight.
Next Day: Dilute soup with 1/2 cup milk.
Pour over and spread remaining 1/2 cup of cheese on top.
Bake at 300 F. for 1 1/2 hours
- Mountain Breeze
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 can Cream of mushroom soup
2 c Grated sharp cheddar cheese
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
Brown and drain sausage, put on top of cheese.
Beat eggs with milk and seasonings, pour over top.
Refrigerate overnight.
Next Day: Dilute soup with 1/2 cup milk.
Pour over and spread remaining 1/2 cup of cheese on top.
Bake at 300 F. for 1 1/2 hours
- Mountain Breeze
Country Strata
1 pound sliced bacon, cut into 1/2" cubes
2 cups fully cooked ham, chopped
1 small onion, chopped
10 slices white bread, cubed
1 cup cooked potatoes, cubed
3 cups cheddar cheese, shredded
8 eggs
3 cups milk
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch salt and pepper
In a skillet, cook bacon until crisp; add ham and onion.
Cook and stir until onion is tender; drain.
In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese.
Top with all of the bacon mixture.
Repeat layers of bread, potatoes and cheese.
In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerate 30 minutes before baking.
Bake, uncovered at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.
2 cups fully cooked ham, chopped
1 small onion, chopped
10 slices white bread, cubed
1 cup cooked potatoes, cubed
3 cups cheddar cheese, shredded
8 eggs
3 cups milk
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch salt and pepper
In a skillet, cook bacon until crisp; add ham and onion.
Cook and stir until onion is tender; drain.
In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese.
Top with all of the bacon mixture.
Repeat layers of bread, potatoes and cheese.
In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerate 30 minutes before baking.
Bake, uncovered at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.
Bananna Pepper Mustard
25 bananna peppers
1 quart mustard
1 quart vinegar
4 cups sugar
1 cup flour
Puree peppers
Add to other ingredients
Cook until thickens
Pour into 8 pint size jars
Seal
Kimberly Pinkston/Sherri Harper-Dotson
1 quart mustard
1 quart vinegar
4 cups sugar
1 cup flour
Puree peppers
Add to other ingredients
Cook until thickens
Pour into 8 pint size jars
Seal
Kimberly Pinkston/Sherri Harper-Dotson
Pepper Relish
12 large green peppers
12 large red peppers
14 large onions
3 cups sugar
1 quart vinegar
3 tablespoons course salt
Cut the peppers and onions up fine and pour boiling water on them.
Let stand 5 minutes, drain.
Pour boiling water over again and let stand 15 minutes, drain.
Have the vinegar, salt and sugar mixture boiling and pour over vegetables.
Boil 30 minutes.
Ladle into sterilized jars and seal.
12 large red peppers
14 large onions
3 cups sugar
1 quart vinegar
3 tablespoons course salt
Cut the peppers and onions up fine and pour boiling water on them.
Let stand 5 minutes, drain.
Pour boiling water over again and let stand 15 minutes, drain.
Have the vinegar, salt and sugar mixture boiling and pour over vegetables.
Boil 30 minutes.
Ladle into sterilized jars and seal.
Canned Apple Pie Filling
5 lbs apples
4-1/2 Cups Sugar
1 Cup Cornstarch
2 teaspoons Cinnamon
Mix these in a large pot and add :
10 Cups Water
Boil until thick and bubbly
Remove from heat and add 2 tablespoons lemon juice
Fill jars with apples, leaving 1" at the top.
Cover with juice (can do 1/2 jar at a time if easier).
Process in hot water bath about 20 minutes.
Makes appox. 7 quarts with this recipe.
4-1/2 Cups Sugar
1 Cup Cornstarch
2 teaspoons Cinnamon
Mix these in a large pot and add :
10 Cups Water
Boil until thick and bubbly
Remove from heat and add 2 tablespoons lemon juice
Fill jars with apples, leaving 1" at the top.
Cover with juice (can do 1/2 jar at a time if easier).
Process in hot water bath about 20 minutes.
Makes appox. 7 quarts with this recipe.
Green Tomato Mince
8 quarts green tomatoes
2 lbs brown sugar
l lb white sugar
l cup vinegar
l tsp salt
l pt boiling cider
2 lbs seedless raisins
l tbs cloves
2 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
Cook all together about 2 1/2 hours on low heat.
Stir often
pack in jars and seal.
2 lbs brown sugar
l lb white sugar
l cup vinegar
l tsp salt
l pt boiling cider
2 lbs seedless raisins
l tbs cloves
2 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
Cook all together about 2 1/2 hours on low heat.
Stir often
pack in jars and seal.
Purple Basil Jelly
1 cup well chopped fresh purple basil
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin
Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.
Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin
Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.
Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.
Grapefruit Marmalade
1 to 3 Texas Ruby Red or Rio Star grapefruit
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes.
Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes.
Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
Grapefruit Jelly
3 cups grapefruit juice (fresh or canned)
4 cups granulated sugar
1 (1.75 ounce) box pectin
3 drops red food color
Add pectin to juice and bring to a boil. Add sugar and bring to a rolling boil for 1 minute. Add food color. Skim and pour into six 6-ounce jars. Skim again and seal.
4 cups granulated sugar
1 (1.75 ounce) box pectin
3 drops red food color
Add pectin to juice and bring to a boil. Add sugar and bring to a rolling boil for 1 minute. Add food color. Skim and pour into six 6-ounce jars. Skim again and seal.
Zucchini Jam
6 c Zucchini-peeled and grated
5 c Sugar
1/4 c Water
13 oz Crushed pineapple
1 pk Sure-Jell
6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
5 c Sugar
1/4 c Water
13 oz Crushed pineapple
1 pk Sure-Jell
6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
Pea Soup for Canning
2 lbs of dried split green peas
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste
In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.
Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Best to use a pressure canner. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. Double and treble recipe for bigger batches.
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste
In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.
Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Best to use a pressure canner. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. Double and treble recipe for bigger batches.
Mexican Lasagna
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red peppers
1 can (28 oz) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped green chiles, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can 15.5 oz. corn, drained
8 oz. shredded cheese
sliced black olives, sliced scallions
Preheat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl.
Spread 1/2 cup tomato mixture in 13x9x12-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the corn, 1 cup tomato one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaing cheese around edges.
Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red peppers
1 can (28 oz) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped green chiles, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can 15.5 oz. corn, drained
8 oz. shredded cheese
sliced black olives, sliced scallions
Preheat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl.
Spread 1/2 cup tomato mixture in 13x9x12-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the corn, 1 cup tomato one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaing cheese around edges.
Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.
Cheesy Cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
8 oz shredded Cheddar cheese
1 onion, chopped and sauteed in butter
2 tblspn oil
2 eggs slightly beaten
1 8 oz can cream corn
1/2 cup buttermilk
(jalapeno or bannana peppers optional to add spice)
Preheat oven to 350 degrees.
Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour,
Cheddar cheese, onion,
then Stir in eggs, creamed corn and milk.
Pour batter into prepared pan.
Bake in preheated oven for 45 minutes,
or until a toothpick inserted
into center comes out clean.
1/2 cup self-rising flour
8 oz shredded Cheddar cheese
1 onion, chopped and sauteed in butter
2 tblspn oil
2 eggs slightly beaten
1 8 oz can cream corn
1/2 cup buttermilk
(jalapeno or bannana peppers optional to add spice)
Preheat oven to 350 degrees.
Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour,
Cheddar cheese, onion,
then Stir in eggs, creamed corn and milk.
Pour batter into prepared pan.
Bake in preheated oven for 45 minutes,
or until a toothpick inserted
into center comes out clean.
Squash Casserole
2 cup cooked squash or 1 qt canned
1/4 pkg pepperidge farm herb stuffing mix
1/2 stick butter
4 oz sour cream
1 can cream of chicken soup
1/2 med onion chopped
8 oz shredded sharp cheese
1/2 cup of bread crumbs.
Cook squash with onion until tender and salt & pepper to taste. Melt butter in small frying pan on med heat. Add dressing, mix well.
In seperate bowl mix soup, cooked squash, sour cream, cheddar cheese and bread crumbs until well blended. In casserole dish layer bottom with half the dressing mixture pour in squash mixture. Then top with remaining dressing and bake in a preheated oven @ 350 degress for 30 minutes.
1/4 pkg pepperidge farm herb stuffing mix
1/2 stick butter
4 oz sour cream
1 can cream of chicken soup
1/2 med onion chopped
8 oz shredded sharp cheese
1/2 cup of bread crumbs.
Cook squash with onion until tender and salt & pepper to taste. Melt butter in small frying pan on med heat. Add dressing, mix well.
In seperate bowl mix soup, cooked squash, sour cream, cheddar cheese and bread crumbs until well blended. In casserole dish layer bottom with half the dressing mixture pour in squash mixture. Then top with remaining dressing and bake in a preheated oven @ 350 degress for 30 minutes.
Hot and Sour Soup
1 qt. chicken stock
1 tsp salt
1 Tbsp soy sauce
4 dried chinese mushrooms, presoaked 3 hours, sliced
1/2 cup bamboo shoots, sliced fine
1/4 lb pork, sliced in verty thin strips
2 eggs beaten
1 lb tofu cut into small cubes
1/4 tsp white pepper
2 Tbsp white vinegar
2 Tbsp cornstarch mixed with water to a paste
1 egg slightly beaten
2 tsp sesame seed oil
1 stalk green onion thinly sliced
Combine in a pot the chicken stock, salt, soy sauce, mushrooms, bamboo shoots, and pork. Boil and reduce heat to simmer for 10 minutes. Drop in bean curd cubes, pepper and vinegar. Bring to boil again. Stir in cornstarh paste. Then slowly pour in the beaten egg, stirring gently. Remove pot from heat. Stir in sesame seed oil and sprinkle in green onions.
1 tsp salt
1 Tbsp soy sauce
4 dried chinese mushrooms, presoaked 3 hours, sliced
1/2 cup bamboo shoots, sliced fine
1/4 lb pork, sliced in verty thin strips
2 eggs beaten
1 lb tofu cut into small cubes
1/4 tsp white pepper
2 Tbsp white vinegar
2 Tbsp cornstarch mixed with water to a paste
1 egg slightly beaten
2 tsp sesame seed oil
1 stalk green onion thinly sliced
Combine in a pot the chicken stock, salt, soy sauce, mushrooms, bamboo shoots, and pork. Boil and reduce heat to simmer for 10 minutes. Drop in bean curd cubes, pepper and vinegar. Bring to boil again. Stir in cornstarh paste. Then slowly pour in the beaten egg, stirring gently. Remove pot from heat. Stir in sesame seed oil and sprinkle in green onions.
Cauliflower Salad (Ensalada de Coliflor)
2 medium sized cauliflower heads
2 teaspoons of salt
½ teaspoon pepper
2 tablespoons of vinegar
1 tablespoon of oil
If you want you can add tomatoes, onions, and hot pepper.
Put the cauliflower heads in a large pot with plenty of boiling salt and water. Let them cook until they are soft. Drain and let cool.
Cut the cauliflower into bite size pieces and add salt, pepper, vinegar, and oil. This is a delicious dish to accompany a meat dish.
So that the cauliflower doesn't emit a bad odor while cooking, add a little cloth bag with bread crumbs. Change the bag for with each cooking. Also add a couple tablespoons of milk.
Carolyn Stilwell
2 teaspoons of salt
½ teaspoon pepper
2 tablespoons of vinegar
1 tablespoon of oil
If you want you can add tomatoes, onions, and hot pepper.
Put the cauliflower heads in a large pot with plenty of boiling salt and water. Let them cook until they are soft. Drain and let cool.
Cut the cauliflower into bite size pieces and add salt, pepper, vinegar, and oil. This is a delicious dish to accompany a meat dish.
So that the cauliflower doesn't emit a bad odor while cooking, add a little cloth bag with bread crumbs. Change the bag for with each cooking. Also add a couple tablespoons of milk.
Carolyn Stilwell
Bolivian Spicy Tongue
1 Cow tongue
Enough water to cover the tongue while cooking
½ cup of oil
2 cups of finely sliced onions
1 cup of peeled and finely chopped tomatoes
½ cup of ground spicy red pepper
½ cup of finely chopped parsley
½ teaspoon ground cumin
1 teaspoon of ground oregano
½ teaspoon of ground black pepper
1 cup peeled green peas
4 cups of broth or water
1 tablespoon of salt or to taste
Before cooking the tongue, soften it by beating it with a cooking hammer to tenderize it and to make it easier to peel.
Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.
Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for about one hour. The mixture must be thick.
To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.
Enough water to cover the tongue while cooking
½ cup of oil
2 cups of finely sliced onions
1 cup of peeled and finely chopped tomatoes
½ cup of ground spicy red pepper
½ cup of finely chopped parsley
½ teaspoon ground cumin
1 teaspoon of ground oregano
½ teaspoon of ground black pepper
1 cup peeled green peas
4 cups of broth or water
1 tablespoon of salt or to taste
Before cooking the tongue, soften it by beating it with a cooking hammer to tenderize it and to make it easier to peel.
Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.
Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for about one hour. The mixture must be thick.
To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.
Eritrean Vegetable Bowl
3 large onions
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water
Peel all vegetables , cut into small cubes. peel and mash
the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and
cook over very low flame for 30-40 minutes. Serve hot.
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water
Peel all vegetables , cut into small cubes. peel and mash
the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and
cook over very low flame for 30-40 minutes. Serve hot.
Long Shimmered Short Ribs (Calbi Chim)
2 Ib of short ribs
5 Shitake mushrooms
1/2 Asian pear
2 Tbs of rice wine
Seasoning
4 Tbs of soy sauce, 1 1/2 Tbs of sugar, 4 Tbs of chopped green onion, 2 Tbs of chopped garlic, 1 Tbs of sesame seeds, 1 Tbs of sesame seeds oil, ground black pepper
Make deep cuts on meat to absorb seasonings well. Soak Shitake mushroom in warm water until tender (15 to 30 minutes). Remove stems and cut into pieces. Peel Asian pear and grate.
In a large bowl, make seasoning mixture and add short ribs. Mix well. In a sauce pan, place the rib mixture, shitake mushroom and 1 cup of water over high heat. When it starts to boil, add rice wine and place a lid. Reduce heat to medium or medium low and let it shimmer until meat is very tender (about an hour, depends on the heat and tenderness of the meat.) While it is shimmering, pour soup at the bottom of the pan over the ribs with a spoon from time to time.
5 Shitake mushrooms
1/2 Asian pear
2 Tbs of rice wine
Seasoning
4 Tbs of soy sauce, 1 1/2 Tbs of sugar, 4 Tbs of chopped green onion, 2 Tbs of chopped garlic, 1 Tbs of sesame seeds, 1 Tbs of sesame seeds oil, ground black pepper
Make deep cuts on meat to absorb seasonings well. Soak Shitake mushroom in warm water until tender (15 to 30 minutes). Remove stems and cut into pieces. Peel Asian pear and grate.
In a large bowl, make seasoning mixture and add short ribs. Mix well. In a sauce pan, place the rib mixture, shitake mushroom and 1 cup of water over high heat. When it starts to boil, add rice wine and place a lid. Reduce heat to medium or medium low and let it shimmer until meat is very tender (about an hour, depends on the heat and tenderness of the meat.) While it is shimmering, pour soup at the bottom of the pan over the ribs with a spoon from time to time.
Zucchini Fry (Hobak Jun)
one zucchini
one egg
salt
ground black pepper
1/3 cup of flower
oil
1 Tbs of soy sauce
Clean zucchini, and slice (coin shape) with 1/5-inch thickness.
Sprinkle salt and pepper over sliced zucchini.
Beat the egg well.
Place flower on a dish.
Coat zucchini slices with flower and dip it into egg and coat egg well.
Place them on a frying pan with oil right away. Cook until both sides of zucchini are brownish.
Serve with soy sauce with a drop of vinegar.
one egg
salt
ground black pepper
1/3 cup of flower
oil
1 Tbs of soy sauce
Clean zucchini, and slice (coin shape) with 1/5-inch thickness.
Sprinkle salt and pepper over sliced zucchini.
Beat the egg well.
Place flower on a dish.
Coat zucchini slices with flower and dip it into egg and coat egg well.
Place them on a frying pan with oil right away. Cook until both sides of zucchini are brownish.
Serve with soy sauce with a drop of vinegar.
Vegetable and Hotdog Stir-Fry
1/2 bell pepper
1/2 carrot
1/2 onion
two smoked sausage (hotdog links are better than real sausage, because it is already cooked)
Salt and pepper
1 Tbs of ketchup
Cut all the vegetables into small pieces (as you want). Cut smoked sausage into about ¼ inch thick pieces.
Coat skillet with oil, and put all vegetables and sausage pieces into the skillet. (If you are cooking with raw sausage, stir fry sausage first before vegetables.)
Stir-fry until vegetables and sausages are cooked.
Choose either salt and pepper, or, ketchup. Mix and serve.
1/2 carrot
1/2 onion
two smoked sausage (hotdog links are better than real sausage, because it is already cooked)
Salt and pepper
1 Tbs of ketchup
Cut all the vegetables into small pieces (as you want). Cut smoked sausage into about ¼ inch thick pieces.
Coat skillet with oil, and put all vegetables and sausage pieces into the skillet. (If you are cooking with raw sausage, stir fry sausage first before vegetables.)
Stir-fry until vegetables and sausages are cooked.
Choose either salt and pepper, or, ketchup. Mix and serve.
Ox Tail Soup
1 package of ox tail bones with meat (any supermarket)
lots of water
pepper and salt for taste
1 chopped green onion per person for garnish
Place ox tail bones in a large bowl of cold water for about 1 hour. (This is to take out excessive blood.) Put cleaned ox tails in a large pot with about 1.5 gallon of water.
On a medium heat, boil for about 6 to 10 hours. (the more, the better) During the boiling time, check the pot from time to time and take out oil floating on surface with a big serving spoon. Pour more water to maintain at least 1 gallon in the pot. When it is done, it should be close to cream color.
Serve soup with couple of bones with sides of chopped green onion, salt and pepper.
lots of water
pepper and salt for taste
1 chopped green onion per person for garnish
Place ox tail bones in a large bowl of cold water for about 1 hour. (This is to take out excessive blood.) Put cleaned ox tails in a large pot with about 1.5 gallon of water.
On a medium heat, boil for about 6 to 10 hours. (the more, the better) During the boiling time, check the pot from time to time and take out oil floating on surface with a big serving spoon. Pour more water to maintain at least 1 gallon in the pot. When it is done, it should be close to cream color.
Serve soup with couple of bones with sides of chopped green onion, salt and pepper.
Bean Sprout Soup
7 oz of bean sprouts
6 cups of water
1 red or green chilly pepper
1 green onion
15 dried anchovy or 10 dried shrimp
1 Tbs of chopped garlic
1 tsp of salt
Clean bean sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes. Take out anchovies or shrimps. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.
Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.
6 cups of water
1 red or green chilly pepper
1 green onion
15 dried anchovy or 10 dried shrimp
1 Tbs of chopped garlic
1 tsp of salt
Clean bean sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes. Take out anchovies or shrimps. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.
Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.
Thursday, November 15, 2007
Christmas Cake
1 (4 ounce) package blanched slivered almonds
16 ounces candied cherries
1 (8 ounce) package candied mixed citrus peel
2 cups raisins
1 cup currants
1 cup dates, pitted and chopped
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2 hours or overnight. Preheat oven to 275 degrees F (135 degrees C). Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan. Stir or blend together flour, baking soda, spices, and salt. In a large bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit. Turn into prepared pan.
Bake for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
16 ounces candied cherries
1 (8 ounce) package candied mixed citrus peel
2 cups raisins
1 cup currants
1 cup dates, pitted and chopped
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2 hours or overnight. Preheat oven to 275 degrees F (135 degrees C). Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan. Stir or blend together flour, baking soda, spices, and salt. In a large bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit. Turn into prepared pan.
Bake for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
Mexican Coffee Balls
1 box (9 ounces) chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup white sugar
2 tablespoons instant coffee powder
1/3 cup coffee flavored liqueur
1/2 cup light corn syrup
Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator.
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup white sugar
2 tablespoons instant coffee powder
1/3 cup coffee flavored liqueur
1/2 cup light corn syrup
Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator.
Kourambiathes (Greek Cookies)
1 cup butter
1 egg yolk
2 tablespoons anise extract
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
1/3 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended. Shape dough into crescents and place 2 inches apart on the prepared baking sheets. Bake for 15 to 20 minutes in the preheated oven. Dust heavily with confectioners' sugar before they are completely cool.
1 egg yolk
2 tablespoons anise extract
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
1/3 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended. Shape dough into crescents and place 2 inches apart on the prepared baking sheets. Bake for 15 to 20 minutes in the preheated oven. Dust heavily with confectioners' sugar before they are completely cool.
Eggnog Cookies
1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C). Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C). Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.
Cherry Rum Balls
1 cup semisweet chocolate chips
1/2 cup rum
1/4 cup light corn syrup
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
1 cup confectioners' sugar
24 red candied cherries, halved
Melt the chocolate chips and stir in the rum and corn syrup. Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended. Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.
1/2 cup rum
1/4 cup light corn syrup
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
1 cup confectioners' sugar
24 red candied cherries, halved
Melt the chocolate chips and stir in the rum and corn syrup. Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended. Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.
Black Walnut Balls
1 cup butter, softened
2 cups sifted all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped black walnuts
1/2 cup confectioners' sugar
Preheat oven to 325 degrees F (170 degrees C). Blend together butter, flour, white sugar, salt, and vanilla. Add black walnuts and mix well. Shape into 1 inch balls. Bake for 25 minutes on ungreased cookie sheet. Remove from oven and let cool. Roll in powdered sugar. Store flat - not stacked on top of each other.
2 cups sifted all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped black walnuts
1/2 cup confectioners' sugar
Preheat oven to 325 degrees F (170 degrees C). Blend together butter, flour, white sugar, salt, and vanilla. Add black walnuts and mix well. Shape into 1 inch balls. Bake for 25 minutes on ungreased cookie sheet. Remove from oven and let cool. Roll in powdered sugar. Store flat - not stacked on top of each other.
Belgian Christmas Cookies
2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red sugar
2 teaspoons green sugar
Preheat oven to 375 degrees F (190 degrees C). Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.
Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars. Bake for 10 - 12 minutes. Cut into bars while still warm.
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red sugar
2 teaspoons green sugar
Preheat oven to 375 degrees F (190 degrees C). Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.
Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars. Bake for 10 - 12 minutes. Cut into bars while still warm.
Austrian Jam Cookies
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours. Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours. Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Icelandic Christmas Cake
1 cup white sugar
3/4 cup butter
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1/2 cup raisins
1/2 teaspoon lemon extract
1/2 teaspoon cardamon flavoring
Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan.
Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder.
Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.
3/4 cup butter
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1/2 cup raisins
1/2 teaspoon lemon extract
1/2 teaspoon cardamon flavoring
Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan.
Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder.
Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.
Gluhwein (Hot Spiced Wine)
1 Bottle Red Wine (Preferrably German)
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It's Good Rum)
Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It's Good Rum)
Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.
Della Mae's Cornbread
1 cup buttermilk
1 cup stone ground yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening
Preheat oven to 450°. Melt the shortening in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown.
1 cup stone ground yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening
Preheat oven to 450°. Melt the shortening in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown.
Clam Stuffed Mushrooms
2 lbs. mushrooms
1 (8 oz.) can minced clams
1/2 c. dry bread crumbs (seasoned or plain)
1/3 c. parsley
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1 stick butter
Parmesan Cheese
Remove stems. Place caps round side down on broiler rack (pan). Drain liquid from clams and reserve. In skillet over medium heat, melt butter and brush on caps. In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes. Stir in clams and remaining ingredients. Spoon into caps, top with Parmesan, and broil 8 minutes (or longer) until tender.
1 (8 oz.) can minced clams
1/2 c. dry bread crumbs (seasoned or plain)
1/3 c. parsley
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1 stick butter
Parmesan Cheese
Remove stems. Place caps round side down on broiler rack (pan). Drain liquid from clams and reserve. In skillet over medium heat, melt butter and brush on caps. In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes. Stir in clams and remaining ingredients. Spoon into caps, top with Parmesan, and broil 8 minutes (or longer) until tender.
Brie and Cranberry Triangles
1 pound Phyllo dough
3/4 To 1 cup butter, melted
1 16oz can whole berry Cranberry sauce
8 ounces Brie cheese, cut into 1/2" Cubes
Preheat oven to 350F.
Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap while working. Place two sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise; brush with butter. Place 1 1/2 tsp cranberry sauce and 6 cubes Brie at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake 10 minutes or until golden brown. Cool 5 minutes brfore serving.
Makes 20 appetizers.
3/4 To 1 cup butter, melted
1 16oz can whole berry Cranberry sauce
8 ounces Brie cheese, cut into 1/2" Cubes
Preheat oven to 350F.
Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap while working. Place two sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise; brush with butter. Place 1 1/2 tsp cranberry sauce and 6 cubes Brie at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake 10 minutes or until golden brown. Cool 5 minutes brfore serving.
Makes 20 appetizers.
Taffy Candy Canes
1 1/4 cups sugar
1/4 cup water
2 tablespoons white distilled vinegar
1 1/2 teaspoons butter
1/2 teaspoon peppermint extract
Red Food Coloring
1. Combine the sugar, water, vinegar and
butter in the medium saucepan.
2. Cook over medium heat until sugar
is dissolved,stirring constantly.
3. Lower the heat and continue to cook without
stirring,to 260 degrees on the candy
thermometer or until a small amount
of syrup forms a firm ball when dropped in
very cold water.
4. Remove from heat and stir in the peppermint
extract.
5. Pour half the mixture into the buttered pan.
6. Color the remaining half with red food coloring.
Allow to cool a few minutes.
7. With clean, lightly buttered hands,
pull the taffy until it begins to feel
a little stiff (about 6 to 8 minutes)
8. Take one strand of white and one of
red and twist together,then form into
candy-cane shapes. Allow to cool on waxed paper.
Variation: Use a variety of food coloring to make
the taffy, then make all sorts of shapes and designs
for the holiday.
Makes 2 dozen
1/4 cup water
2 tablespoons white distilled vinegar
1 1/2 teaspoons butter
1/2 teaspoon peppermint extract
Red Food Coloring
1. Combine the sugar, water, vinegar and
butter in the medium saucepan.
2. Cook over medium heat until sugar
is dissolved,stirring constantly.
3. Lower the heat and continue to cook without
stirring,to 260 degrees on the candy
thermometer or until a small amount
of syrup forms a firm ball when dropped in
very cold water.
4. Remove from heat and stir in the peppermint
extract.
5. Pour half the mixture into the buttered pan.
6. Color the remaining half with red food coloring.
Allow to cool a few minutes.
7. With clean, lightly buttered hands,
pull the taffy until it begins to feel
a little stiff (about 6 to 8 minutes)
8. Take one strand of white and one of
red and twist together,then form into
candy-cane shapes. Allow to cool on waxed paper.
Variation: Use a variety of food coloring to make
the taffy, then make all sorts of shapes and designs
for the holiday.
Makes 2 dozen
Blueberry Bread
1 cup fresh blueberries
1 1/2 cups flour
1 tablespoon flour
1/2 cup sugar
2/3 cup milk
1 egg
1 heaping teaspoon baking powder
1.Preheat oven to 375°.
2.Grease & flour a 9" x 5" loaf pan.
3.Sift dry ingredients together-leaving aside 1 tablespoon flour.
4.In a separate bowl, stir together the egg & milk.
5.Make a well in the center of the dry ingredients.
6.Add milk mixture to the well all at once.
7.Toss blueberries in 1 tablespoon flour.
8.Add blueberries to batter.
9.Spoon batter into pan.
10.Bake until a toothpick inserted into the center comes out clean,
about 30 minutes.
11.Cool on wire rack.
1 1/2 cups flour
1 tablespoon flour
1/2 cup sugar
2/3 cup milk
1 egg
1 heaping teaspoon baking powder
1.Preheat oven to 375°.
2.Grease & flour a 9" x 5" loaf pan.
3.Sift dry ingredients together-leaving aside 1 tablespoon flour.
4.In a separate bowl, stir together the egg & milk.
5.Make a well in the center of the dry ingredients.
6.Add milk mixture to the well all at once.
7.Toss blueberries in 1 tablespoon flour.
8.Add blueberries to batter.
9.Spoon batter into pan.
10.Bake until a toothpick inserted into the center comes out clean,
about 30 minutes.
11.Cool on wire rack.
Apple Bread
Ingredients:
1/2 cup vegetable oil
3 eggs
2 cups sugar
3 cups flour
1 cup chopped walnuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
3 cups of apples (cut coarsely) or applesauce
Glaze:
1 stick Margarine
1 cup sugar
1/2 cup evaporated milk
1.Mix vegetable oil,eggs, & sugar.
2.Mix in all other ingredients.
3.Grease and flour two 8" by 4" pans.
4.Pour bread mix into pans.
5.Bake at 350 for 90 minutes.
6.Boil glaze ingredients together, then
pour over baked bread.
1/2 cup vegetable oil
3 eggs
2 cups sugar
3 cups flour
1 cup chopped walnuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
3 cups of apples (cut coarsely) or applesauce
Glaze:
1 stick Margarine
1 cup sugar
1/2 cup evaporated milk
1.Mix vegetable oil,eggs, & sugar.
2.Mix in all other ingredients.
3.Grease and flour two 8" by 4" pans.
4.Pour bread mix into pans.
5.Bake at 350 for 90 minutes.
6.Boil glaze ingredients together, then
pour over baked bread.
Jingle Bell Spread
2 pkgs (8oz each) cream cheese, softened
½ cup mayonnaise
⅓ cup grated parmesan cheese
10 bacon strips, cooked & crumbled
&frac cup sliced green onions
&frac cup minced fresh parsley
1 jar (2 oz) diced pimientos, drained
Assorted crackers
In a mixing bowl, beat cream cheese until smooth.
Stir in mayonnaise, parmesan, bacon, & onions.
Drop by spoonfuls onto a serving platter in the shape of a bell.
Carefully spread to fill in bell.
Sprinkle with parsley & pimientos.
Serve with crackers.
½ cup mayonnaise
⅓ cup grated parmesan cheese
10 bacon strips, cooked & crumbled
&frac cup sliced green onions
&frac cup minced fresh parsley
1 jar (2 oz) diced pimientos, drained
Assorted crackers
In a mixing bowl, beat cream cheese until smooth.
Stir in mayonnaise, parmesan, bacon, & onions.
Drop by spoonfuls onto a serving platter in the shape of a bell.
Carefully spread to fill in bell.
Sprinkle with parsley & pimientos.
Serve with crackers.
Parmesan Puffs
1/2 loaf of cracked wheat bread or
white bread,cut each slice into quarters
1/2 cup Miracle Whip
1/2 cup Parmesan cheese
1/2 tsp. salt
Paprika
1.Put a small slice of onion on top of above mixture
that was spread on bread.
2.Sprinkle with paprika on top.
3.Brown 5 to 6 minutes in 350 degree oven.
white bread,cut each slice into quarters
1/2 cup Miracle Whip
1/2 cup Parmesan cheese
1/2 tsp. salt
Paprika
1.Put a small slice of onion on top of above mixture
that was spread on bread.
2.Sprinkle with paprika on top.
3.Brown 5 to 6 minutes in 350 degree oven.
Reindeer Punch
2 cups orange juice
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season.
1.Mix all ingredients.
2.Pour over block of ice to chill.
3.Just before serving, add ginger ale and fruit.
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season.
1.Mix all ingredients.
2.Pour over block of ice to chill.
3.Just before serving, add ginger ale and fruit.
Rhonda's Carrot Bars
2 jars baby food carrots; junior size
4 eggs
1-1/4 cups salad oil
2 cups sugar
2 cups flour
2 teaspoon salt
2 teaspoon soda
1-1/2 teaspoon cinnamon
1/2 cup raisins; optional
Mix all ingredients in bowl.
Bake at 350 degrees for 30-40 minutes. Top with whip cream.
4 eggs
1-1/4 cups salad oil
2 cups sugar
2 cups flour
2 teaspoon salt
2 teaspoon soda
1-1/2 teaspoon cinnamon
1/2 cup raisins; optional
Mix all ingredients in bowl.
Bake at 350 degrees for 30-40 minutes. Top with whip cream.
Potato-Crusted Quiche
Vegetable spray
1 1/4 lbs. russet potatoes -- peeled sliced into
1/4 in. rounds
1 tbs. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
1/2 tsp. dried thyme
8 large eggs
1/4 tsp salt
1/4 tsp pepper
4 oz smoked cheddar cheese -- grated ( about 1 cup)
Preheat oven to 350 degrees, spray 10 in pie plate with vegetable spray.
Steam potatoes until tender, about 6 minutes. Cool.
Line pie dish with enough potatoes to cover overlapping slightly. Heat olive oil in heavy sauce pan over med-high heat. Add onions, peppers, and thyme and sauté 5 minutes.
Add Canadian bacon, sauté until heated through, about 1 minute, spoon bacon mixture over the potatoes. Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over the bacon layer. Bake quiche until set about 35 minutes
Cool 20 minutes cut into wedges serve at room temperature
1 1/4 lbs. russet potatoes -- peeled sliced into
1/4 in. rounds
1 tbs. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
1/2 tsp. dried thyme
8 large eggs
1/4 tsp salt
1/4 tsp pepper
4 oz smoked cheddar cheese -- grated ( about 1 cup)
Preheat oven to 350 degrees, spray 10 in pie plate with vegetable spray.
Steam potatoes until tender, about 6 minutes. Cool.
Line pie dish with enough potatoes to cover overlapping slightly. Heat olive oil in heavy sauce pan over med-high heat. Add onions, peppers, and thyme and sauté 5 minutes.
Add Canadian bacon, sauté until heated through, about 1 minute, spoon bacon mixture over the potatoes. Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over the bacon layer. Bake quiche until set about 35 minutes
Cool 20 minutes cut into wedges serve at room temperature
Easy Cinnamon Rolls
1 c. butter
2 Tablespoons Orange Marmalade (optional)
2 or 3 cans dinner biscuits
1/4 cup Cinnamon
1 cup Sugar
Chopped pecans
1 cup packed brown sugar
Preheat oven to 350 degrees. Grease Bundt pan with 1 tablespoon soft butter, spoon orange marmalade evenly on bottom of Bundt pan and sprinkle pecans in it. Cut biscuits in quarters, dip in melted butter and roll in cinnamon/sugar mixture. Drop pieces into Bundt pan (only one layer). Sprinkle pieces with more sugar mix. Melt butter and brown sugar and pour some over pieces. Repeat layer until biscuits are used. Bake at 350 degrees for 30 - 40 minutes or until brown on top. Turn immediately on plate and let pan remain until the goo and pecans slide out.
2 Tablespoons Orange Marmalade (optional)
2 or 3 cans dinner biscuits
1/4 cup Cinnamon
1 cup Sugar
Chopped pecans
1 cup packed brown sugar
Preheat oven to 350 degrees. Grease Bundt pan with 1 tablespoon soft butter, spoon orange marmalade evenly on bottom of Bundt pan and sprinkle pecans in it. Cut biscuits in quarters, dip in melted butter and roll in cinnamon/sugar mixture. Drop pieces into Bundt pan (only one layer). Sprinkle pieces with more sugar mix. Melt butter and brown sugar and pour some over pieces. Repeat layer until biscuits are used. Bake at 350 degrees for 30 - 40 minutes or until brown on top. Turn immediately on plate and let pan remain until the goo and pecans slide out.
Cranberry Strawberry Jell-O Mold
1 large package strawberry Jell-o
2 cups boiling water
1 can jellied cranberries, mashed
1 (10 oz.) package frozen strawberries, thawed
1 (#2) can crushed pineapple, drained
1/4 - 1/2 cup chopped nuts
Dissolve Jell-o with water. Add remaining ingredients. Pour into mold and let set. Can be used as part of a main meal or as a dessert. Top with Cool Whip if desired.
2 cups boiling water
1 can jellied cranberries, mashed
1 (10 oz.) package frozen strawberries, thawed
1 (#2) can crushed pineapple, drained
1/4 - 1/2 cup chopped nuts
Dissolve Jell-o with water. Add remaining ingredients. Pour into mold and let set. Can be used as part of a main meal or as a dessert. Top with Cool Whip if desired.
Old Virginia Wassail
2 each Quarts sweet apple cider
2 cups Orange juice
1 cup Lemon juice
4 cups Pineapple juice
1 Stick of cinnamon
1 Teaspoon whole cloves
Combine apple cider, orange juice, lemon juice, pineapple juice and sugar
in stainless steel percolator. Place cinnamon and cloves in percolator
basket; perk 18 to 20 minutes. YIELD: Serves 30 when using 4-ounce cups
of Old Virginia Wassail
2 cups Orange juice
1 cup Lemon juice
4 cups Pineapple juice
1 Stick of cinnamon
1 Teaspoon whole cloves
Combine apple cider, orange juice, lemon juice, pineapple juice and sugar
in stainless steel percolator. Place cinnamon and cloves in percolator
basket; perk 18 to 20 minutes. YIELD: Serves 30 when using 4-ounce cups
of Old Virginia Wassail
Rotel Hamburger-Sausage Cheese Dip (Crock Pot)
1-1/2 pounds hamburger; cooked
1 pounds breakfast sausage (Owens regular); cooked
1/2 large onion; chopped
2 pounds Velveeta
1 can cream of mushroom soup
1 can Rotel tomatoes with peppers
Brown hamburger meat with chopped onion.
Brown breakfast sausage.
Place hamburger and sausage in crock pot.
Place rest of ingredients in crock pot.
Turn on high until cheese is melted.
Turn back to low and serve.
- Serve with tortilla chips.
1 pounds breakfast sausage (Owens regular); cooked
1/2 large onion; chopped
2 pounds Velveeta
1 can cream of mushroom soup
1 can Rotel tomatoes with peppers
Brown hamburger meat with chopped onion.
Brown breakfast sausage.
Place hamburger and sausage in crock pot.
Place rest of ingredients in crock pot.
Turn on high until cheese is melted.
Turn back to low and serve.
- Serve with tortilla chips.
Kentucky Butter Cake
3 cups flour
2 cups sugar
1 tsp salt
1/2 tsp baking soda
1 cup butter
4 eggs
1 tsp baking powder
1 cup buttermilk
2 tsp vanilla
Heat oven to 325 degrees. Grease a 10" tube pan. Blend cake ingredients at
low speed till moist. Beat 3 minutes at medium speed. Bake 55-70 minutes.
Butter Sauce
3/4 cup sugar
1/3 cup butter
3 tbsp water
2 tsp vanilla
In saucepan, combine ingredients over low heat until butter melts. Do not
boil. Prick cake, 10-12 times with a long tined fork. Slowly pour hot sauce
over cake. Let cool before removing from the pan. Sprinkle powdered sugar on
before serving.
2 cups sugar
1 tsp salt
1/2 tsp baking soda
1 cup butter
4 eggs
1 tsp baking powder
1 cup buttermilk
2 tsp vanilla
Heat oven to 325 degrees. Grease a 10" tube pan. Blend cake ingredients at
low speed till moist. Beat 3 minutes at medium speed. Bake 55-70 minutes.
Butter Sauce
3/4 cup sugar
1/3 cup butter
3 tbsp water
2 tsp vanilla
In saucepan, combine ingredients over low heat until butter melts. Do not
boil. Prick cake, 10-12 times with a long tined fork. Slowly pour hot sauce
over cake. Let cool before removing from the pan. Sprinkle powdered sugar on
before serving.
Fuzzy Naval Cake
1 c. chopped peaches, drained
1/2 c. peach schnapps
1/4 c. orange juice
1 c. sugar
1 box deluxe yellow cake mix
1 sm. box vanilla pudding
4 eggs
2/3 c. oil
1 c. chopped pecans
Combine peaches, schnapps, juice, and sugar. Let stand for 24 hours. Mix together cake mix, pudding, eggs and oil, 1 cup drained peaches from above, 1/3 cup liquid from above, and 1 cup pecans. Pour into a greased and floured Bundt cake pan. Bake at 350 degrees for 40 minutes.
1/2 c. peach schnapps
1/4 c. orange juice
1 c. sugar
1 box deluxe yellow cake mix
1 sm. box vanilla pudding
4 eggs
2/3 c. oil
1 c. chopped pecans
Combine peaches, schnapps, juice, and sugar. Let stand for 24 hours. Mix together cake mix, pudding, eggs and oil, 1 cup drained peaches from above, 1/3 cup liquid from above, and 1 cup pecans. Pour into a greased and floured Bundt cake pan. Bake at 350 degrees for 40 minutes.
Frozen Cranberry Salad
2 3-oz packages cream cheese -- softened
2 tablespoon mayonnaise
2 tablespoon sugar
1 can whole cranberry sauce -- (16 oz)
1 can crushed pineapple -- (14 oz) drained
1/2 cup chopped nuts
1 cup Cool Whip
1 teaspoon vanilla extract
1/2 cup powdered sugar
Let cream cheese stand until soft. Blend in mayonnaise and sugar. Add
fruit and nuts. Add cool whip and vanilla, etc. Pour into large
rectangular pan. Freeze 6 hours before serving. Cut into squares. Serves
6-8.
2 tablespoon mayonnaise
2 tablespoon sugar
1 can whole cranberry sauce -- (16 oz)
1 can crushed pineapple -- (14 oz) drained
1/2 cup chopped nuts
1 cup Cool Whip
1 teaspoon vanilla extract
1/2 cup powdered sugar
Let cream cheese stand until soft. Blend in mayonnaise and sugar. Add
fruit and nuts. Add cool whip and vanilla, etc. Pour into large
rectangular pan. Freeze 6 hours before serving. Cut into squares. Serves
6-8.
Traditional Pumpkin Pie
9 inch unbaked pastry/pie shell
2 cups pumpkin (1 16oz can)
1 can eagle brand sweetened condensed milk (14oz can)
2 eggs
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 425 degrees.
In large mixer bowl, combine all ingredients except pastry shell; mix
well. Pour into pastry shell. Bake 15 minutes on 425 degrees.
Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish with cool whip or as desired.
- Anita Recipe Oasis
2 cups pumpkin (1 16oz can)
1 can eagle brand sweetened condensed milk (14oz can)
2 eggs
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 425 degrees.
In large mixer bowl, combine all ingredients except pastry shell; mix
well. Pour into pastry shell. Bake 15 minutes on 425 degrees.
Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish with cool whip or as desired.
- Anita Recipe Oasis
Mom's Southern Scalloped Tomatoes
2 1/2 cups tomatoes (fresh or canned)
4 tbsp. butter
1 cup bread cubes
1 med. onion
2 tbsp. sugar
Dash Tabasco
Dash sweet basil
1 cup shredded Cheddar cheese
4 strips bacon
Crushed saltine crackers, for topping
Melt butter, add bread cubes and brown lightly. Add more butter if needed and lightly brown onions. Fry bacon, drain, bacon and crumbled bacon into drippings. Mix all ingredients and spoon into 2 quart casserole dish. Cover with crushed crackers. Bake at 350 degrees for 30-45 minutes. Add cheese on top last 15 minutes.
4 tbsp. butter
1 cup bread cubes
1 med. onion
2 tbsp. sugar
Dash Tabasco
Dash sweet basil
1 cup shredded Cheddar cheese
4 strips bacon
Crushed saltine crackers, for topping
Melt butter, add bread cubes and brown lightly. Add more butter if needed and lightly brown onions. Fry bacon, drain, bacon and crumbled bacon into drippings. Mix all ingredients and spoon into 2 quart casserole dish. Cover with crushed crackers. Bake at 350 degrees for 30-45 minutes. Add cheese on top last 15 minutes.
Aunt Cheryl's Candied Yams
2 large cans sweet potatoes (yams)
1 stick butter
1 package cinnamon candies (red hots)
1/2 cup brown sugar
2 bags small marshmallows
Drain yams and put in microwave proof glass casserole dish. Add butter and
red hots - microwave until butter melts. Use electric mixer and mix like
mash potatoes. Add brown sugar and 1 bag marshmallows - mix and microwave
until melted and blended.
Put 2nd bag of marshmallows on top and brown in oven for approximately
10-15 minutes on 350 degrees. Keep warm in 200 degree oven until ready to
serve.
1 stick butter
1 package cinnamon candies (red hots)
1/2 cup brown sugar
2 bags small marshmallows
Drain yams and put in microwave proof glass casserole dish. Add butter and
red hots - microwave until butter melts. Use electric mixer and mix like
mash potatoes. Add brown sugar and 1 bag marshmallows - mix and microwave
until melted and blended.
Put 2nd bag of marshmallows on top and brown in oven for approximately
10-15 minutes on 350 degrees. Keep warm in 200 degree oven until ready to
serve.
Lentil Soup
2 cups Lentils
2 Quarts chicken or vegetable stock
2 medium onions, cut into pieces
1 medium tomato, cut into pieces
1 medium carrot, cut into pieces
1 medium zucchini squash, cut into pieces
1 Tblsp. onion, finely chopped
2 Tblsp. olive oil
2 Tblsp. lemon juice
2 tsp. Cumin
2 tsp. each of salt and pepper
Wash lentils. Put stock into a 4 - 5 quart pot and bring to a boil. Add the pieces of onion, tomato and carrot and the lentils. Lower the heat and simmer for about 1/2 hour or until the lentils are tender. Puree the mixture in a blender or food processor and return to the pot. Saute the finely chopped onion in the olive oil until slightly brown. Add the sauted onion, cumin, lemon juice, salt and pepper to the soup and heat over low heat for about 3 minutes.
2 Quarts chicken or vegetable stock
2 medium onions, cut into pieces
1 medium tomato, cut into pieces
1 medium carrot, cut into pieces
1 medium zucchini squash, cut into pieces
1 Tblsp. onion, finely chopped
2 Tblsp. olive oil
2 Tblsp. lemon juice
2 tsp. Cumin
2 tsp. each of salt and pepper
Wash lentils. Put stock into a 4 - 5 quart pot and bring to a boil. Add the pieces of onion, tomato and carrot and the lentils. Lower the heat and simmer for about 1/2 hour or until the lentils are tender. Puree the mixture in a blender or food processor and return to the pot. Saute the finely chopped onion in the olive oil until slightly brown. Add the sauted onion, cumin, lemon juice, salt and pepper to the soup and heat over low heat for about 3 minutes.
Ice Cream Kolacky's
1 Pint Vanilla Ice Cream
4 Cups Flour
1 lb. Margarine (4 sticks)
2 Cans Solo © brand fruit filling
2 Tblsp. Sugar
Thaw ice cream and soften butter, cream together. Add sugar then flour gradually. Form into ball and refrigerate overnight. Roll out to 1/4" thickness on floured surface and cut into squares. Put small amount of Solo fruit filling in center, overlap and pinch opposite corners. Bake in a 375 degree oven for 15-20 minutes or until lightly browned. When cool dust with confectioner's sugar.
4 Cups Flour
1 lb. Margarine (4 sticks)
2 Cans Solo © brand fruit filling
2 Tblsp. Sugar
Thaw ice cream and soften butter, cream together. Add sugar then flour gradually. Form into ball and refrigerate overnight. Roll out to 1/4" thickness on floured surface and cut into squares. Put small amount of Solo fruit filling in center, overlap and pinch opposite corners. Bake in a 375 degree oven for 15-20 minutes or until lightly browned. When cool dust with confectioner's sugar.
Impossible Bacon Pie
12 slices of bacon, crisply fried and crumbled
1 Cup shredded Swiss cheese
1/3 Cup chopped onion
2 Cups Milk
1 cup Bisquick© baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
Heat oven to 400 degrees. Lightly grease a 10" pie pan. Sprinkle bacon, cheese and onion in pie pan. Beat remaining ingredients until smooth, 15 seconds in a blender on high or 1 minute with hand beater. Pour mixture into pie pan. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
- Aunt Lynnie
1 Cup shredded Swiss cheese
1/3 Cup chopped onion
2 Cups Milk
1 cup Bisquick© baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper
Heat oven to 400 degrees. Lightly grease a 10" pie pan. Sprinkle bacon, cheese and onion in pie pan. Beat remaining ingredients until smooth, 15 seconds in a blender on high or 1 minute with hand beater. Pour mixture into pie pan. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
- Aunt Lynnie
Cornish Hens with Vegetables
4 Cornish game hens
8 small carrots
8 small new red potatoes
1/3 Cup melted butter or margarine
1 tsp. salt
1/2 tsp. crushed sage leaves
1/4 tsp. pepper
2 tsp. fresh minced garlic
Heat oven to 375 degrees. Place hens, breast side up on rack in large roasting pan. Arrange carrots and potatoes around hens. In a small bowl stir together the remaining ingredients and spoon over the hens and vegetables. Cover and bake, basting occasionally, for 1 hour. Remove cover and continue baking for 30 to 45 minutes or until hens are fork tender
8 small carrots
8 small new red potatoes
1/3 Cup melted butter or margarine
1 tsp. salt
1/2 tsp. crushed sage leaves
1/4 tsp. pepper
2 tsp. fresh minced garlic
Heat oven to 375 degrees. Place hens, breast side up on rack in large roasting pan. Arrange carrots and potatoes around hens. In a small bowl stir together the remaining ingredients and spoon over the hens and vegetables. Cover and bake, basting occasionally, for 1 hour. Remove cover and continue baking for 30 to 45 minutes or until hens are fork tender
Turkey Divan
1 10 oz.package frozen broccoli, cut up, cooked and drained
1 1/2 cups Cubed cooked turkey
1 can condensed Cream of Broccoli or Cream of Chicken Soup
1/3 cup Milk
2 Tblsp Dry bread crumbs
1 Tblsp Margarine or butter, melted
Preheat oven to 450 degrees. In a 1 1/2-quart oven-proof casserole, arrange broccoli and turkey. In a mixing bowl, combine soup and milk. Pour over broccoli and turkey. Combine bread crumbs and margarine; sprinkle over top. Bake 15 minutes or until hot.
1 1/2 cups Cubed cooked turkey
1 can condensed Cream of Broccoli or Cream of Chicken Soup
1/3 cup Milk
2 Tblsp Dry bread crumbs
1 Tblsp Margarine or butter, melted
Preheat oven to 450 degrees. In a 1 1/2-quart oven-proof casserole, arrange broccoli and turkey. In a mixing bowl, combine soup and milk. Pour over broccoli and turkey. Combine bread crumbs and margarine; sprinkle over top. Bake 15 minutes or until hot.
Früchtebrötchen (Small Fruit Bread Loaves)
3-1/2 tablespoons each of raisins, dried apricots and hazelnuts
3 tablespoons rum
1/2 cup, plus 2 teaspoons softened butter
1/2 cup plus 2 teaspoons sugar
2 eggs
1 cup, plus 4 teaspoons flour
1/4 teaspoon baking powder
a pinch of cinnamon
a pinch of salt
1/2 cup, plus 2 teaspoons powdered sugar
1 tablespoon lemon juice
baking paper
Directions:
Preparation time 40 minutes. Preheat the oven to 375° F.
Rinse the raisins and apricots with hot water, drain and towel dry. Chop the apricots into small pieces. Coarsely chop the hazelnuts. Place the raisins, apricots and hazelnuts in a bowl, pour in the rum, cover and set aside.
Whip the butter and sugar until light and fluffy. Little by little, add the eggs, the flour mixed with the baking powder, the cinnamon and salt. Beat vigorously by hand for 10 minutes or about 4 minutes on low speed with a mixer. Stir in well the mixture of rum, fruit and nuts.
Cover baking sheet with baking paper. Use two teaspoons to drop 40 small scoops of dough. Place the baking sheet on the middle rack and bake until golden brown, about 15 minutes.
Sift the powdered sugar, add the lemon juice and, if necessary, a few drops of water to form a thick icing. Remove the small "bread loaves" from the baking sheet and place on a cookie rack. Ice while still warm.
www.germany.info
3 tablespoons rum
1/2 cup, plus 2 teaspoons softened butter
1/2 cup plus 2 teaspoons sugar
2 eggs
1 cup, plus 4 teaspoons flour
1/4 teaspoon baking powder
a pinch of cinnamon
a pinch of salt
1/2 cup, plus 2 teaspoons powdered sugar
1 tablespoon lemon juice
baking paper
Directions:
Preparation time 40 minutes. Preheat the oven to 375° F.
Rinse the raisins and apricots with hot water, drain and towel dry. Chop the apricots into small pieces. Coarsely chop the hazelnuts. Place the raisins, apricots and hazelnuts in a bowl, pour in the rum, cover and set aside.
Whip the butter and sugar until light and fluffy. Little by little, add the eggs, the flour mixed with the baking powder, the cinnamon and salt. Beat vigorously by hand for 10 minutes or about 4 minutes on low speed with a mixer. Stir in well the mixture of rum, fruit and nuts.
Cover baking sheet with baking paper. Use two teaspoons to drop 40 small scoops of dough. Place the baking sheet on the middle rack and bake until golden brown, about 15 minutes.
Sift the powdered sugar, add the lemon juice and, if necessary, a few drops of water to form a thick icing. Remove the small "bread loaves" from the baking sheet and place on a cookie rack. Ice while still warm.
www.germany.info
Anisplätzchen (Aniseed Cookies)
4 eggs
1 cup, plus 4 teaspoons sugar
3/4 cup, plus 2 tablespoons flour
3-1/2 tablespoons cornstarch
1/4 teaspoon baking powder
1 tablespoon finely ground aniseed
Directions:
Beat the eggs until foamy. Add the sugar by the tablespoon full. Mix together the flour, cornstarch and baking powder, sift and sprinkle over the egg mixture. Fold together ingredients, adding aniseed at the end. Form balls with a teaspoon and place on a baking sheet lined with baking paper. Let stand for one hour to dry. Bake lightly for 12-15 minutes in a moderate heat.
1 cup, plus 4 teaspoons sugar
3/4 cup, plus 2 tablespoons flour
3-1/2 tablespoons cornstarch
1/4 teaspoon baking powder
1 tablespoon finely ground aniseed
Directions:
Beat the eggs until foamy. Add the sugar by the tablespoon full. Mix together the flour, cornstarch and baking powder, sift and sprinkle over the egg mixture. Fold together ingredients, adding aniseed at the end. Form balls with a teaspoon and place on a baking sheet lined with baking paper. Let stand for one hour to dry. Bake lightly for 12-15 minutes in a moderate heat.
Monday, November 12, 2007
Scandinavian Roast Christmas Goose
10-12 pound young goose, prepared for cooking
Salt
2 pounds tart apples, peeled, cored and quartered
1 pound prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes
Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.
Salt
2 pounds tart apples, peeled, cored and quartered
1 pound prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes
Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.
Egg Nog
6 eggs
1 cup sugar
1 pint heavy cream
1 pint milk
fresh nutmeg
bourbon, rum, brandy (or applejack, our favorite) to taste
Separate eggs. In a large bowl, beat whites until fairly stiff, adding ½ cup sugar as you go.
In another bowl, beat the yolks until they're like soft butter, adding the other ½ cup of sugar gradually.
Fold yolks into whites. Add cream and milk and stir until smooth. Add nutmeg to taste. You can whip the cream just lightly for better texture. You can also float little islands of whipped cream on top - over-the-top! Garnish with more nutmeg.
I let people add their own alcohol. It's kind of a messy extra step, but guests are often more comfortable mixing their own, and then you don't have to worry about having a separate bowl-ful for kids.
1 cup sugar
1 pint heavy cream
1 pint milk
fresh nutmeg
bourbon, rum, brandy (or applejack, our favorite) to taste
Separate eggs. In a large bowl, beat whites until fairly stiff, adding ½ cup sugar as you go.
In another bowl, beat the yolks until they're like soft butter, adding the other ½ cup of sugar gradually.
Fold yolks into whites. Add cream and milk and stir until smooth. Add nutmeg to taste. You can whip the cream just lightly for better texture. You can also float little islands of whipped cream on top - over-the-top! Garnish with more nutmeg.
I let people add their own alcohol. It's kind of a messy extra step, but guests are often more comfortable mixing their own, and then you don't have to worry about having a separate bowl-ful for kids.
Tom and Jerry
1 ounce dark rum
1 ounce brandy
1 egg
1 teaspoon sugar
6 ounces hot water or coffee
Separate egg in two bowls. Add rum and brandy to yolk and beat together until frothy.
In the other bowl beat egg white until it peaks, add sugar, and beat until stiff. Fold into the liquor mixture.
Pour into a mug and top with hot water, hot milk or hot coffee. Serves one.
1 ounce brandy
1 egg
1 teaspoon sugar
6 ounces hot water or coffee
Separate egg in two bowls. Add rum and brandy to yolk and beat together until frothy.
In the other bowl beat egg white until it peaks, add sugar, and beat until stiff. Fold into the liquor mixture.
Pour into a mug and top with hot water, hot milk or hot coffee. Serves one.
Very Special Pea Salad
3/4 cup sour cream
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 ten-ounce packages of frozen peas, thawed and drained
1 tomato, chopped
1/4 cup minced onion
5 slices of bacon (microwaved until done), drained, crumbled
Combine sour cream, salt, garlic powder, pepper - stir well. Add peas, tomato, and onion. To serve, spoon onto a bed of lettuce, garnish with tomato wedges and sprinkle with crumbled bacon. Chill.
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 ten-ounce packages of frozen peas, thawed and drained
1 tomato, chopped
1/4 cup minced onion
5 slices of bacon (microwaved until done), drained, crumbled
Combine sour cream, salt, garlic powder, pepper - stir well. Add peas, tomato, and onion. To serve, spoon onto a bed of lettuce, garnish with tomato wedges and sprinkle with crumbled bacon. Chill.
Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 to 1-1/2 cups roasted, salted peanuts (with or without skins)
1 tablespoon margarine
1 teaspoon vanilla
1 teaspoon baking soda
Combine sugar, syrup, and salt in a 2-quart mixing bowl. Microwave on high for 5 minutes. Stir in nuts and microwave for 3 to 5 more minutes. (watch so nuts don't burn) Stir in butter, vanilla, and baking soda until mixture is light and foamy. Spread on a well greased cookie sheet. Cool and slam cookie sheet on counter to break up into small pieces.
1/2 cup light corn syrup
1/8 teaspoon salt
1 to 1-1/2 cups roasted, salted peanuts (with or without skins)
1 tablespoon margarine
1 teaspoon vanilla
1 teaspoon baking soda
Combine sugar, syrup, and salt in a 2-quart mixing bowl. Microwave on high for 5 minutes. Stir in nuts and microwave for 3 to 5 more minutes. (watch so nuts don't burn) Stir in butter, vanilla, and baking soda until mixture is light and foamy. Spread on a well greased cookie sheet. Cool and slam cookie sheet on counter to break up into small pieces.
Old Fashioned Christmas Potato Candy
1 small potato, boiled in skin (or nuked about 4 minutes until done)
3/4 box confectioner's sugar
1 teaspoon vanilla
1 cup peanut butter (may use chunky or smooth)
(1) Peel potato and mash it while it is hot.
(2) Sift sugar and add to potato gradually to from a doughy mixture.
(3) Add vanilla and then knead the mixture with your hands.
(4) Dust waxed paper with powdered sugar, then roll dough out about 1/4 inches thick and spread with peanut butter.
(5) Roll up like a jelly roll, wrap in waxed paper, and chill. When ready to serve, slice into 1/4 inch slices.
3/4 box confectioner's sugar
1 teaspoon vanilla
1 cup peanut butter (may use chunky or smooth)
(1) Peel potato and mash it while it is hot.
(2) Sift sugar and add to potato gradually to from a doughy mixture.
(3) Add vanilla and then knead the mixture with your hands.
(4) Dust waxed paper with powdered sugar, then roll dough out about 1/4 inches thick and spread with peanut butter.
(5) Roll up like a jelly roll, wrap in waxed paper, and chill. When ready to serve, slice into 1/4 inch slices.
Vegetable Latkes
2 Lg. carrots; grated
2 Med. zucchini; grated
6 Leaves spinach; chopped
3/4 c Whole-wheat flour/
1/4 c Wheat germ
2 Eggs; slightly beaten
2 tb Soy sauce
Oil.
1 lg Clove garlic; minced
Place vegetables in a strainer and press
out liquid. Transfer to a bowl. Stir in flour and wheat germ. In
another bowl, mix together eggs, garlic and soy sauce; add to veggies
(if mixture is watery, add additional flour or matzoth meal). Heat
enough oil to cover surface of a large, heavy skillet. When hot, drop
veggie mixture by soupspoons into the pan. Cook over medium heat
until brown and crisp, about 10 minutes. Turn and brown the other
side. Serve hot with additional soy sauce to taste. Makes 8
pancakes, (4 servings of 2 pancakes each)
2 Med. zucchini; grated
6 Leaves spinach; chopped
3/4 c Whole-wheat flour/
1/4 c Wheat germ
2 Eggs; slightly beaten
2 tb Soy sauce
Oil.
1 lg Clove garlic; minced
Place vegetables in a strainer and press
out liquid. Transfer to a bowl. Stir in flour and wheat germ. In
another bowl, mix together eggs, garlic and soy sauce; add to veggies
(if mixture is watery, add additional flour or matzoth meal). Heat
enough oil to cover surface of a large, heavy skillet. When hot, drop
veggie mixture by soupspoons into the pan. Cook over medium heat
until brown and crisp, about 10 minutes. Turn and brown the other
side. Serve hot with additional soy sauce to taste. Makes 8
pancakes, (4 servings of 2 pancakes each)
Garlic-Almond Spread
3 tb Almonds
12 Cloves garlic; peeled
3 tb Peanut oil
8 oz Cream cheese; at room temp
1/4 c Our cream;
1 ts Worcestershire
1 ts Dijon mustard
2 ts Chopped parsley; fresh
1 ts Dry rosemary
2 Shallots; chopped
Salt and pepper; to taste
1/3 c Heavy cream
Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and
bake the garlic in the oil. You might want to cover it to prevent
browning. Let the garlic cool, then blend it along with the oil in a
f/p. Add cream cheese, sour cream, Worcestershire, and mustard, blend
well. Add nuts, parsley, rosemary, shallots, salt, and pepper, blend again.
Remove from f/p and place in a mixing bowl. Whip the cream and fold
into the mixture. Pour into serving bowl and chill for 2 hrs. Serve
at room temp.
12 Cloves garlic; peeled
3 tb Peanut oil
8 oz Cream cheese; at room temp
1/4 c Our cream;
1 ts Worcestershire
1 ts Dijon mustard
2 ts Chopped parsley; fresh
1 ts Dry rosemary
2 Shallots; chopped
Salt and pepper; to taste
1/3 c Heavy cream
Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and
bake the garlic in the oil. You might want to cover it to prevent
browning. Let the garlic cool, then blend it along with the oil in a
f/p. Add cream cheese, sour cream, Worcestershire, and mustard, blend
well. Add nuts, parsley, rosemary, shallots, salt, and pepper, blend again.
Remove from f/p and place in a mixing bowl. Whip the cream and fold
into the mixture. Pour into serving bowl and chill for 2 hrs. Serve
at room temp.
Cioppino (Traditional Cajun Christmas Dish)
24 Clams or mussels*
1 tb Corn starch
3 Small lobsters; or
3 Dungeness crabs; cracked
1/2 c Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 ts Chopped fresh thyme
1 Bay leaf
2 c Chopped fresh tomatoes
1 cn Plum tomatoes
2 c Red or white wine
1 ts Crushed fennel seed
Good sized pinch saffron
1/4 c Chopped parsley
Salt and pepper to taste
32 Small cleaned shrimp
2 lb Red snapper; cut into pieces
1 Clove garlic
1 ts Anchovy paste
* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD
WATER with corn starch. Drain several times in cold water. Clean and
cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in
a large pot and add cloves; garlic, onions, celery, bell pepper,
thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and
salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook,
covered, stirring once, for 5 minutes. Mash in 1 clove garlic with
anchovy paste and stir into stew. Cook 5 more minutes.
1 tb Corn starch
3 Small lobsters; or
3 Dungeness crabs; cracked
1/2 c Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 ts Chopped fresh thyme
1 Bay leaf
2 c Chopped fresh tomatoes
1 cn Plum tomatoes
2 c Red or white wine
1 ts Crushed fennel seed
Good sized pinch saffron
1/4 c Chopped parsley
Salt and pepper to taste
32 Small cleaned shrimp
2 lb Red snapper; cut into pieces
1 Clove garlic
1 ts Anchovy paste
* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD
WATER with corn starch. Drain several times in cold water. Clean and
cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in
a large pot and add cloves; garlic, onions, celery, bell pepper,
thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and
salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook,
covered, stirring once, for 5 minutes. Mash in 1 clove garlic with
anchovy paste and stir into stew. Cook 5 more minutes.
Holiday Brie
1 c Cranberries, fresh; chopped
1/2 c Pears; peeled, chopped
2 tb Honey
1 tb Currants
1/4 ts Pumpkin pie spice
3 tb Cranberry juice cocktail
2 tb Red wine vinegar
2 ts Lemon juice
15 oz Brie; round; fully ripened
Combine first 8 ingredients in a heavy saucepan; bring mix to a boil
over medium-high heat. Cover, reduce heat, and simmer 30 minutes,
stirring frequently. Uncover and cook an additional 5 minutes or
until mix is thickened, stirring frequently. Cool mix to room
temperature. Cut circle in top rind of cheese, leaving an 1/4" border
of rind. Carefully remove center circle of rind from cheese, leaving
border intact. Place Brie on an ovenproof serving platter. Spread
cranberry mix over top. Bake at 350~ for 12-15 minutes or until
cheese is bubbly. Serve immediately with melba rounds or sliced
apples and pears. Yield: 30 appetizer servings.
1/2 c Pears; peeled, chopped
2 tb Honey
1 tb Currants
1/4 ts Pumpkin pie spice
3 tb Cranberry juice cocktail
2 tb Red wine vinegar
2 ts Lemon juice
15 oz Brie; round; fully ripened
Combine first 8 ingredients in a heavy saucepan; bring mix to a boil
over medium-high heat. Cover, reduce heat, and simmer 30 minutes,
stirring frequently. Uncover and cook an additional 5 minutes or
until mix is thickened, stirring frequently. Cool mix to room
temperature. Cut circle in top rind of cheese, leaving an 1/4" border
of rind. Carefully remove center circle of rind from cheese, leaving
border intact. Place Brie on an ovenproof serving platter. Spread
cranberry mix over top. Bake at 350~ for 12-15 minutes or until
cheese is bubbly. Serve immediately with melba rounds or sliced
apples and pears. Yield: 30 appetizer servings.
Maple Acorn Squash
2 ea Med Acorn squash
8 T Brown sugar
1 c Maple syrup
4 T Butter
This is the quick and easy version. Cut each squash in half; remove
seeds and fibers. Arrange, cut side up in a large shallow baking
pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp
butter to each. Top with a 1/4 cup of maple syrup. Bake for 1 hour at
350f or until fork tender.
8 T Brown sugar
1 c Maple syrup
4 T Butter
This is the quick and easy version. Cut each squash in half; remove
seeds and fibers. Arrange, cut side up in a large shallow baking
pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp
butter to each. Top with a 1/4 cup of maple syrup. Bake for 1 hour at
350f or until fork tender.
Neujahrspretzel (New Year's Pretzels)
2 c Milk
2 pk Yeast; Active, Dry
1/2 c Sugar
2 ea Eggs; Large
1 x ;Water
1/4 c Almonds; Chopped
1/2 c Butter Or Margarine
2 t Salt
7 c Flour; Unbleached
1 c Confectioners' Sugar
1 t Vanilla Extract
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast,
salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2
minutes. Add eggs and 1 cup of flour. Beat for an additional 2
minutes. Add enough flour to form a soft dough. Knead until smooth
and elastic, about 5 minutes. Place dough in a greased bowl. Let
rise in a warm place until doubled in bulk, about 1 hour. Punch
dough down and let rise again until doubled. (1 hour more). Divide
dough in half. Shape pretzel as follows: Roll dough into a rope
about 30 inches long and 1 1/2 inches in diameter. Cross the ends
leaving a large loop in the center. Flip loop back onto crossed ends
to form a pretzel. Repeat with remaining dough. Place pretzels on
greased baking sheets. Let rise 15 minutes more. Bake at 375
degrees F for 25 to 30 minutes or until golden brown. Cool on wire
racks. Mix confectioners' sugar, water and vanilla to form a thin
icing. Spread icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.
2 pk Yeast; Active, Dry
1/2 c Sugar
2 ea Eggs; Large
1 x ;Water
1/4 c Almonds; Chopped
1/2 c Butter Or Margarine
2 t Salt
7 c Flour; Unbleached
1 c Confectioners' Sugar
1 t Vanilla Extract
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast,
salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2
minutes. Add eggs and 1 cup of flour. Beat for an additional 2
minutes. Add enough flour to form a soft dough. Knead until smooth
and elastic, about 5 minutes. Place dough in a greased bowl. Let
rise in a warm place until doubled in bulk, about 1 hour. Punch
dough down and let rise again until doubled. (1 hour more). Divide
dough in half. Shape pretzel as follows: Roll dough into a rope
about 30 inches long and 1 1/2 inches in diameter. Cross the ends
leaving a large loop in the center. Flip loop back onto crossed ends
to form a pretzel. Repeat with remaining dough. Place pretzels on
greased baking sheets. Let rise 15 minutes more. Bake at 375
degrees F for 25 to 30 minutes or until golden brown. Cool on wire
racks. Mix confectioners' sugar, water and vanilla to form a thin
icing. Spread icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.
Holiday Buns
In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg).
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand. Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg).
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand. Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.
Holiday Buns
2 (8 g) packages traditional yeast
1 cup lukewarm water
2 teaspoons sugar
12 cups flour (approximately)
1 cup luke warm milk
3/4 cup melted margarine
1/2 cup sugar
2 eggs, beaten
2 tablespoons vinegar
2 tablespoons salt
3 cups luke warm water
3 tablespoons sour cream (optional)
In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg).
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand. Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.
1 cup lukewarm water
2 teaspoons sugar
12 cups flour (approximately)
1 cup luke warm milk
3/4 cup melted margarine
1/2 cup sugar
2 eggs, beaten
2 tablespoons vinegar
2 tablespoons salt
3 cups luke warm water
3 tablespoons sour cream (optional)
In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg).
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand. Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.
Leftover Turkey Croquettes
THICK CREAM SAUCE:
4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. paprika
1 c. milk
Melt butter. Add flour and
seasoning; blend. Add the milk
slowly, stirring constantly.
Cook, stirring until mixture is very
thick. Cool (can be stored for
several days in refrigerator)
CROQUETTES:
2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter
Mix ingredients in order given except crumbs and egg. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Put shallow baking with butter into oven to heat. When butter is hot, dip croquette into crumbs, egg and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for about 30 minutes or until brown and crisp. Makes 6-8 servings. Serve with celery pimento and cream cheese. CELERY PIMENTO CREAM SAUCE: 2 cups medium cream sauce, add 1/4 cup chopped pimento and 1/2 cup cooked celery. Add 2 teaspoons minced parsley.
4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. paprika
1 c. milk
Melt butter. Add flour and
seasoning; blend. Add the milk
slowly, stirring constantly.
Cook, stirring until mixture is very
thick. Cool (can be stored for
several days in refrigerator)
CROQUETTES:
2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter
Mix ingredients in order given except crumbs and egg. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Put shallow baking with butter into oven to heat. When butter is hot, dip croquette into crumbs, egg and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for about 30 minutes or until brown and crisp. Makes 6-8 servings. Serve with celery pimento and cream cheese. CELERY PIMENTO CREAM SAUCE: 2 cups medium cream sauce, add 1/4 cup chopped pimento and 1/2 cup cooked celery. Add 2 teaspoons minced parsley.
Leftover Turkey and Noodle Casserole
1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk
Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk
Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.
Leftover Sweet and Sour Turkey
1 (No. 2) can pineapple chunks
1/3 c. vinegar
1/4 c. brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
2-1/2 c. diced cooked turkey
3/4 c. green pepper strips
1/4 c. thinly sliced onion
Drain pineapple, reserving 1 cup juice. Combine reserved juice, vinegar, brown sugar, cornstarch, soy sauce and salt in saucepan; mix well. Simmer until thickened and clear, stirring constantly. Remove from heat; stir in turkey. Let stand for 10 minutes. Combine green peppers and enough boiling water to cover; let stand for 5 minutes. Drain well. Add green pepper, onion and pineapple chunks to turkey mixture, mixing lightly. Heat through. Serve over rice. Yield: 4-6 servings.
1/3 c. vinegar
1/4 c. brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
2-1/2 c. diced cooked turkey
3/4 c. green pepper strips
1/4 c. thinly sliced onion
Drain pineapple, reserving 1 cup juice. Combine reserved juice, vinegar, brown sugar, cornstarch, soy sauce and salt in saucepan; mix well. Simmer until thickened and clear, stirring constantly. Remove from heat; stir in turkey. Let stand for 10 minutes. Combine green peppers and enough boiling water to cover; let stand for 5 minutes. Drain well. Add green pepper, onion and pineapple chunks to turkey mixture, mixing lightly. Heat through. Serve over rice. Yield: 4-6 servings.
Homemade Turkey Stuffing
3 loaves of bread
1 onion
2 stalks celery
2 eggs
3 tbsp. sage
Pinch of salt
1 tsp. garlic
2 c. warm water
Tear the bread into small pieces. Add the rest of the ingredients. Mix with warm water until all the ingredients are moist or well mixed. Stuff the turkey.
1 onion
2 stalks celery
2 eggs
3 tbsp. sage
Pinch of salt
1 tsp. garlic
2 c. warm water
Tear the bread into small pieces. Add the rest of the ingredients. Mix with warm water until all the ingredients are moist or well mixed. Stuff the turkey.
Crock Pot Leftover Turkey Sandwiches
6 c. diced turkey
3 c. diced cheese (American or
Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip
Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.
3 c. diced cheese (American or
Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip
Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.
Madarin Turkey Salad
1 lg. Romaine lettuce
1/2 head Radicchio
2 c. cooked turkey
1 sm. red onion, sliced
1 (11 oz.) can mandarin oranges, drained
1/4 c. orange juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. poppy seeds
1 1/2 tsp. olive oil
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. white pepper
Tear Romaine and Radicchio into small pieces. Place in large salad bowl and add turkey, red onion and mandarin oranges and toss. In a large jar combine the orange juice, vinegar, poppy seeds, olive oil, mustard, salt and pepper. Shake vigorously to mix well. Pour over salad. Toss well to coat all greens. Serve immediately.
1/2 head Radicchio
2 c. cooked turkey
1 sm. red onion, sliced
1 (11 oz.) can mandarin oranges, drained
1/4 c. orange juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. poppy seeds
1 1/2 tsp. olive oil
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. white pepper
Tear Romaine and Radicchio into small pieces. Place in large salad bowl and add turkey, red onion and mandarin oranges and toss. In a large jar combine the orange juice, vinegar, poppy seeds, olive oil, mustard, salt and pepper. Shake vigorously to mix well. Pour over salad. Toss well to coat all greens. Serve immediately.
Leftover Thanksgiving Turkey Enchiladas
Leftover cooked turkey (white or dark meat pieces)
1 or 2 cans cream of celery soup or cream of chicken
1 can diced green chilies
1 reg. size pkg. plain tortilla chips, crumbled
1 (8 oz.) pkg. Cheddar cheese, grated
1 (8 oz.) pkg. Monterey Jack cheese, grated
1 sm. onion, chopped
1 jar jalapenos (optional)
Sauté onions in butter or margarine in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapenos, if desired. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients. Conventional Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly. Microwave Oven: Heat at medium high power until thoroughly heated and cheese is bubbly.
1 or 2 cans cream of celery soup or cream of chicken
1 can diced green chilies
1 reg. size pkg. plain tortilla chips, crumbled
1 (8 oz.) pkg. Cheddar cheese, grated
1 (8 oz.) pkg. Monterey Jack cheese, grated
1 sm. onion, chopped
1 jar jalapenos (optional)
Sauté onions in butter or margarine in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapenos, if desired. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients. Conventional Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly. Microwave Oven: Heat at medium high power until thoroughly heated and cheese is bubbly.
Thanksgiving Cranberry Cobbler
1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip
Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip
Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.
Thanksgiving Jellied Salad
1 c. canned pineapple chunks, cut in smaller pieces (reserve the syrup)
2 (3 oz.) pkg. cherry-flavored gelatin
2 c. hot water
1 3/4 c. cold liquid*
Dash of salt
3/4 c. sugar**
1 1/2 c. coarsely ground fresh cranberries (about 2 c. whole)**
1/2 c. finely ground whole orange with peel**
1 sm. orange, seeded**
1 c. orange sections, cut in pieces or canned mandarin orange sections**
3/4 c. sliced celery
1/3 c. coarsely broken nuts
*Cold liquid is made up of: 2 tablespoons lemon juice, reserved pineapple syrup (about 1/2 cup) and water. **Or instead of these ingredients Granmore puts out a glass jar of cranberry orange relish. Drain the pineapple, reserving the syrup. Dissolve gelatin in hot water. Add the cold liquid and salt. Chill until partially set, about 1-1 1/2 hours. Meanwhile stir sugar into ground fruits.
To the partially set gelatin, add ground fruit, pineapple, orange sections, celery, and walnuts. Pour into a 6 1/2 cup ring mold and chill until set, 2 more hours. Makes 10 to 12 servings.
2 (3 oz.) pkg. cherry-flavored gelatin
2 c. hot water
1 3/4 c. cold liquid*
Dash of salt
3/4 c. sugar**
1 1/2 c. coarsely ground fresh cranberries (about 2 c. whole)**
1/2 c. finely ground whole orange with peel**
1 sm. orange, seeded**
1 c. orange sections, cut in pieces or canned mandarin orange sections**
3/4 c. sliced celery
1/3 c. coarsely broken nuts
*Cold liquid is made up of: 2 tablespoons lemon juice, reserved pineapple syrup (about 1/2 cup) and water. **Or instead of these ingredients Granmore puts out a glass jar of cranberry orange relish. Drain the pineapple, reserving the syrup. Dissolve gelatin in hot water. Add the cold liquid and salt. Chill until partially set, about 1-1 1/2 hours. Meanwhile stir sugar into ground fruits.
To the partially set gelatin, add ground fruit, pineapple, orange sections, celery, and walnuts. Pour into a 6 1/2 cup ring mold and chill until set, 2 more hours. Makes 10 to 12 servings.
Pumpkin Muffins
1 c. sugar
1/4 c. light vegetable oil
2 eggs
3/4 c. canned pumpkin
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. raisins
1/2 c. chopped walnuts
Heat oven to 400 degrees. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill prepared muffin cups 2/3 full and bake 18 to 20 minutes. until golden brown. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.
1/4 c. light vegetable oil
2 eggs
3/4 c. canned pumpkin
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. raisins
1/2 c. chopped walnuts
Heat oven to 400 degrees. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill prepared muffin cups 2/3 full and bake 18 to 20 minutes. until golden brown. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.
Pumpkin Custard
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)
Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)
Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.
Ground Beef and Potato Pie
1 sm. onion
2 sm. carrots
3/4 lb. ground beef, seasoned with
salt & pepper
3 tbsp. butter
3 tbsp. flour
2 c. seasoned mashed potatoes
Cook onions and carrots in salted and boiling water; drain. Season beef and form into 8 balls. Brown in fat placed in casserole. To make gravy, add flour to drippings; brown. Add 1 1/2 cups liquid, using any left from cooking vegetables. Stir until thickened. Add to the meatballs, gravy, onions and carrots. Cover with the mashed potatoes. Bake in a moderate oven, 350 degrees until brown, about 20 minutes.
2 sm. carrots
3/4 lb. ground beef, seasoned with
salt & pepper
3 tbsp. butter
3 tbsp. flour
2 c. seasoned mashed potatoes
Cook onions and carrots in salted and boiling water; drain. Season beef and form into 8 balls. Brown in fat placed in casserole. To make gravy, add flour to drippings; brown. Add 1 1/2 cups liquid, using any left from cooking vegetables. Stir until thickened. Add to the meatballs, gravy, onions and carrots. Cover with the mashed potatoes. Bake in a moderate oven, 350 degrees until brown, about 20 minutes.
Sunday, October 7, 2007
Goose With Cornbread Stuffing
8-12 ounces cornbread mix or corn muffin mix
1 (10-12 lb) domestic geese
salt
1 2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter
1 1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrots
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken stock or chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or additional chicken stock
Prepare corn bread according to package directions;cool.
Rub salt on inside of goose cavity.
Prick skin well and set aside.
Cut cornbread into cubes, and place on baking pan.
Bake at 350*F for 15-20 minutes or until lightly browned.
Set aside in large bowl.
Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
Add broth; toss gently.
Stuff the goose body and neck cavities; truss opening.
Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
Place goose breast side up, over vegetables.
Pour wine or broth over goose.
Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.
1 (10-12 lb) domestic geese
salt
1 2/3 cups chopped onions
2 cups sliced fresh mushrooms
2 cups sliced celery
6 tablespoons butter
1 1/2 cups grated peeled apples
1 cup chopped pecans
3/4 cup shredded carrots
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
3/4 teaspoon marjoram
3/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken stock or chicken broth
3 medium carrots, cut into chunks
1 medium onion, cut into 6 wedges
3 garlic cloves, minced
1/2 cup white wine or additional chicken stock
Prepare corn bread according to package directions;cool.
Rub salt on inside of goose cavity.
Prick skin well and set aside.
Cut cornbread into cubes, and place on baking pan.
Bake at 350*F for 15-20 minutes or until lightly browned.
Set aside in large bowl.
Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
Add broth; toss gently.
Stuff the goose body and neck cavities; truss opening.
Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
Place goose breast side up, over vegetables.
Pour wine or broth over goose.
Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.
Egg Butter
1/2 cup butter
1 large egg, well beaten (a must)
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 cup water
1 tablespoon mexican vanilla
Melt butter in a medium sized sauce pan and cool.
Stir in the egg, sugar, corn syrup & water.
Bring the mixture to a boil and cook for
1 minute.
Remove from heat and stir in the vanilla.
Cover and set aside to cool while preparing pancakes or waffles or biscuits.
1 large egg, well beaten (a must)
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 cup water
1 tablespoon mexican vanilla
Melt butter in a medium sized sauce pan and cool.
Stir in the egg, sugar, corn syrup & water.
Bring the mixture to a boil and cook for
1 minute.
Remove from heat and stir in the vanilla.
Cover and set aside to cool while preparing pancakes or waffles or biscuits.
Egg Pie
1 cup sugar
1 1/2 tablespoons flour
1/4 cup butter, melted
2 eggs
1 cup milk
1 teaspoon vanilla
1 unbaked 9-inch deep dish pie pastry
nutmeg (to garnish)
Preheat oven to 400°F.
Combine all ingredients.
Pour into pie shell, place on a cookie sheet and bake 30 to 45 minutes, or until set.
Remove from oven and sprinkle with nutmeg.
1 1/2 tablespoons flour
1/4 cup butter, melted
2 eggs
1 cup milk
1 teaspoon vanilla
1 unbaked 9-inch deep dish pie pastry
nutmeg (to garnish)
Preheat oven to 400°F.
Combine all ingredients.
Pour into pie shell, place on a cookie sheet and bake 30 to 45 minutes, or until set.
Remove from oven and sprinkle with nutmeg.
Egg Gravy
2 cups milk
2 eggs
2 tablespoons flour
salt
Heat milk.
Beat eggs, flour and a little salt.
When milk is hot, pour and stir the egg-flour mixture into the milk.
Cook until thick.
Pour over toast or bread.
2 eggs
2 tablespoons flour
salt
Heat milk.
Beat eggs, flour and a little salt.
When milk is hot, pour and stir the egg-flour mixture into the milk.
Cook until thick.
Pour over toast or bread.
Egg Cheese
1 dozen eggs
1 1/2 quarts milk
1 teaspoon vanilla
1 tablespoon sugar
1 pinch salt
Beat all ingredients together well.
Cook slowly over LOW heat until it looks like yellow cottage cheese,and liquid starts to seperates.
Pour into a strainer lined with cheese cloth,form into a ball.
Hang over sink and let drip,about 2 hours.
Refrigerate over night.
Veronica in North Carolina
1 1/2 quarts milk
1 teaspoon vanilla
1 tablespoon sugar
1 pinch salt
Beat all ingredients together well.
Cook slowly over LOW heat until it looks like yellow cottage cheese,and liquid starts to seperates.
Pour into a strainer lined with cheese cloth,form into a ball.
Hang over sink and let drip,about 2 hours.
Refrigerate over night.
Veronica in North Carolina
Hoosier Hard-Boiled Egg Casserole
8 hard-boiled eggs, coarsely chopped
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 (1 ounce) bag potato chips, crushed
Toss together the first 8 ingredients (eggs through salt and pepper).
Top with grated cheese and sprinkle with crushed potato chips.
Bake at 350F 30 minutes.
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 (1 ounce) bag potato chips, crushed
Toss together the first 8 ingredients (eggs through salt and pepper).
Top with grated cheese and sprinkle with crushed potato chips.
Bake at 350F 30 minutes.
Fried Boiled Eggs
2 hard-boiled eggs, shelled
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
pepper
1/2 lemon, juice of
Make around six slits on the eggs, do not go deep into the egg white, otherwise it would split.
Mix the chilli powder, turmeric powder, lemon juice, salt and pepper into a paste, add little water if necessary.
Roll the eggs and coat it properly.
Leave for a couple of minutes for the mixture to properly coat.
Heat pan and pour oil, let it heat.
Fry the eggs till golden brown.
Serve with ketchup.
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
pepper
1/2 lemon, juice of
Make around six slits on the eggs, do not go deep into the egg white, otherwise it would split.
Mix the chilli powder, turmeric powder, lemon juice, salt and pepper into a paste, add little water if necessary.
Roll the eggs and coat it properly.
Leave for a couple of minutes for the mixture to properly coat.
Heat pan and pour oil, let it heat.
Fry the eggs till golden brown.
Serve with ketchup.
Curry Eggs over Rice
2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
1/4 cup canola oil
1 cup chopped onions (1 large)
2 tablespoons fresh ginger, chopped
6-8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
1/4 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
1/8 cup fresh cilantro leaves, chopped
6 cups steamed white rice
Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
Heat a large saucepot over a medium heat and add oil.
Add onion, ginger, garlic and saute until golden brown.
Add spice mixture to the pot and stir well.
(Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
Add to the pot and simmer 20 for minutes.
Add pinch of sugar, salt, and pepper to taste.
Cut eggs in half lengthwise and slide them into the sauce.
Serve over rice, sprinkled with fresh chopped cilantro.
2 tablespoons ground cumin
1/2 teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
1/4 cup canola oil
1 cup chopped onions (1 large)
2 tablespoons fresh ginger, chopped
6-8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
1/4 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
1/8 cup fresh cilantro leaves, chopped
6 cups steamed white rice
Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
Heat a large saucepot over a medium heat and add oil.
Add onion, ginger, garlic and saute until golden brown.
Add spice mixture to the pot and stir well.
(Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
Add to the pot and simmer 20 for minutes.
Add pinch of sugar, salt, and pepper to taste.
Cut eggs in half lengthwise and slide them into the sauce.
Serve over rice, sprinkled with fresh chopped cilantro.
Boiled eggs and potatoes in Bechamel sauce
4 medium potatoes
4 hard-boiled eggs
25 g butter
25 g flour
1/2 liter milk (double the quantity of milk if you need more bechamel)
ground nutmeg
salt
Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
Pour the flour over the melted butter and mix well to form a soft dough.
Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
Season the bechamel with salt and nutmeg.
Slice the boiled eggs and add them to the bechamel.
Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
4 hard-boiled eggs
25 g butter
25 g flour
1/2 liter milk (double the quantity of milk if you need more bechamel)
ground nutmeg
salt
Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
Pour the flour over the melted butter and mix well to form a soft dough.
Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
Season the bechamel with salt and nutmeg.
Slice the boiled eggs and add them to the bechamel.
Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
Baked Fish with a Cheese and Tarragon Crust
1 cup sour cream
3 tablespoons tarragon, chopped
1 bunch green onions, chopped
1 clove garlic, minced
1 dash Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup breadcrumbs
1/2 cup parmesan cheese
1/2 cup swiss cheese, grated
1/3 cup parsley, minced
2 lbs fish steaks
Preheat oven to 500F.
Lightly oil a baking sheet.
Combine sour cream, tarragon, green onion, garlic, hot sauce, worcestershire sauce and pepper to taste.
In another bowl, combine bread crumbs, both cheeses, and parsley.
Dip fish in sour cream mixture then roll in bread crumb mixture.
Place fish on baking sheet and bake for 12 minutes.
3 tablespoons tarragon, chopped
1 bunch green onions, chopped
1 clove garlic, minced
1 dash Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 cup breadcrumbs
1/2 cup parmesan cheese
1/2 cup swiss cheese, grated
1/3 cup parsley, minced
2 lbs fish steaks
Preheat oven to 500F.
Lightly oil a baking sheet.
Combine sour cream, tarragon, green onion, garlic, hot sauce, worcestershire sauce and pepper to taste.
In another bowl, combine bread crumbs, both cheeses, and parsley.
Dip fish in sour cream mixture then roll in bread crumb mixture.
Place fish on baking sheet and bake for 12 minutes.
Baked Sole Fish With Mozzarella and Tomato
2 lbs thick fresh sole fillets
1 1/2 cups mozzarella cheese, shredded
1 large tomato (extra-large)
1/2-1 teaspoon dried oregano
salt and pepper
garlic powder
Set oven to 375 degrees.
Butter (do not use cooking spray) a 13 x 9-inch baking dish.
Rinse fish fillets with cold water and pat dry with a paper towel.
Arrange fillets in a single layer in dish.
Sprinkle with shredded mozza cheese.
Top with tomato slices.
Sprinkle seasonings over top.
Bake for 15 minutes, or until fish is flakey and cooked.
1 1/2 cups mozzarella cheese, shredded
1 large tomato (extra-large)
1/2-1 teaspoon dried oregano
salt and pepper
garlic powder
Set oven to 375 degrees.
Butter (do not use cooking spray) a 13 x 9-inch baking dish.
Rinse fish fillets with cold water and pat dry with a paper towel.
Arrange fillets in a single layer in dish.
Sprinkle with shredded mozza cheese.
Top with tomato slices.
Sprinkle seasonings over top.
Bake for 15 minutes, or until fish is flakey and cooked.
Prawn and Corn Fritter
1 cup small size soft skin prawns, discard head tail and clean
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 cup bean sprouts
1/2 cup leeks, cut into 2 cm
1 onion, thinly slice
1 red chili, thinly slice
1/2 cup corn kernels
1 cup water (or more)
oil (for frying)
Combine all ingredients and a cup of warm water.
Mix thoroughly with a spoon until all ingredients are really combine (about 1 minute).
If the mixture is too thick add more water.
The mixture should be thick enough in order to spoon it into hot oil for deep frying.
Deep fry until golden brown
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 cup bean sprouts
1/2 cup leeks, cut into 2 cm
1 onion, thinly slice
1 red chili, thinly slice
1/2 cup corn kernels
1 cup water (or more)
oil (for frying)
Combine all ingredients and a cup of warm water.
Mix thoroughly with a spoon until all ingredients are really combine (about 1 minute).
If the mixture is too thick add more water.
The mixture should be thick enough in order to spoon it into hot oil for deep frying.
Deep fry until golden brown
Pattypan Squash Fritter
oil (for frying)
2 eggs
1/2 cup milk
1 1/2-2 cups shredded pattypan squash
1 teaspoon vegetable oil
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
Before shredding, cut out the stem of the squash, but there's no need to peel it.
If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
Cook until brown, turn with a spatula and cook the other side until brown.
Drain on newspaper or other suitable draining surface.
fluffernutter
2 eggs
1/2 cup milk
1 1/2-2 cups shredded pattypan squash
1 teaspoon vegetable oil
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
Before shredding, cut out the stem of the squash, but there's no need to peel it.
If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
Cook until brown, turn with a spatula and cook the other side until brown.
Drain on newspaper or other suitable draining surface.
fluffernutter
Chicken Souffle
2 cups cold roast chicken
¼ cup cold boiled ham or tongue
5 tablespoons vegetable shortening
2 tablespoons flour
½ cup cream
¾ cup chicken broth
¼ cup chopped nut meats
Salt and paprika to taste
4 eggs beaten separately
The chicken, ham or tongue should be chopped very fine before measuring.
Melt 3 tablespoons vegetable shortening in a frying pan; add the chopped meat and stir over fire until vegetable shortening is absorbed.
Make a sauce of 2 tablespoons vegetable shortening, the flour, broth and cream.
Pound the meat in a mortar, adding meanwhile the sauce.
Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs.
Mix thoroughly, and fold in the whites of eggs.
Bake in a vegetable shorteninged dish till firm in the center.
Serve with mushroom or tomato sauce.
This may also be cooked in individual dishes.
25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes.
It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.
¼ cup cold boiled ham or tongue
5 tablespoons vegetable shortening
2 tablespoons flour
½ cup cream
¾ cup chicken broth
¼ cup chopped nut meats
Salt and paprika to taste
4 eggs beaten separately
The chicken, ham or tongue should be chopped very fine before measuring.
Melt 3 tablespoons vegetable shortening in a frying pan; add the chopped meat and stir over fire until vegetable shortening is absorbed.
Make a sauce of 2 tablespoons vegetable shortening, the flour, broth and cream.
Pound the meat in a mortar, adding meanwhile the sauce.
Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs.
Mix thoroughly, and fold in the whites of eggs.
Bake in a vegetable shorteninged dish till firm in the center.
Serve with mushroom or tomato sauce.
This may also be cooked in individual dishes.
25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes.
It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.
Chicken Liver And Macaroni Soup
6 chicken livers, chopped fine
1 onion, peeled, chopped fine
6 tomatoes, chopped
½ cup macaroni, broken in pieces
3 cups water
Seasonings to taste
Put chicken livers, onion, tomatoes, water and seasonings in a sauce pan.
Bring to a boil.
Add the macaroni.
Cover.
Let boil slowly for 25 minutes.
Then serve.
1 onion, peeled, chopped fine
6 tomatoes, chopped
½ cup macaroni, broken in pieces
3 cups water
Seasonings to taste
Put chicken livers, onion, tomatoes, water and seasonings in a sauce pan.
Bring to a boil.
Add the macaroni.
Cover.
Let boil slowly for 25 minutes.
Then serve.
Saturday, September 29, 2007
Cranberry Sauce
1 lb cranberries
1 (18 ounce) jar orange marmalade
2 cups sugar
1 cup walnuts
2 tablespoons lemon juice
Cook cranberries in stew pan, so you can mash up.
Add sugar, marmalade and lemon juice.
Cook 15 minutes, stirring so it won't stick.
1 (18 ounce) jar orange marmalade
2 cups sugar
1 cup walnuts
2 tablespoons lemon juice
Cook cranberries in stew pan, so you can mash up.
Add sugar, marmalade and lemon juice.
Cook 15 minutes, stirring so it won't stick.
Turkey Casserole
2 cups prepared stuffing
1 1/2 cups shredded turkey
3 ounces shredded monterey jack cheese
2 eggs
3/4 cup gravy
3/4 cup milk
2 tablespoons parsley
1 pinch basil
1 pinch thyme
1 pinch salt
1 pinch pepper
Press stuffing into a greased tin, Bake in 350 Degree Oven for 10 minutes.
Remove from oven.
Layer turkey, then cheese.
Mix remaining ingredients and pour on top.
Bake at 350 degrees for 45 minutes or until center is firm.
1 1/2 cups shredded turkey
3 ounces shredded monterey jack cheese
2 eggs
3/4 cup gravy
3/4 cup milk
2 tablespoons parsley
1 pinch basil
1 pinch thyme
1 pinch salt
1 pinch pepper
Press stuffing into a greased tin, Bake in 350 Degree Oven for 10 minutes.
Remove from oven.
Layer turkey, then cheese.
Mix remaining ingredients and pour on top.
Bake at 350 degrees for 45 minutes or until center is firm.
Turkey Gravy
2 turkey wings, split into three pieces
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
3 carrots, scrubbed and cut up
6 cups water
1/2 cup flour
1 1/4 teaspoons salt
1/8 teaspoon pepper
Heat oven to 350.
Place turkey wings, celery, onion and carrot in roasting pan.
Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
Place ingredients from roasting pan in 8 qrt stockpot.
Add the water.
Simmer, partially covered 2 hours, skimming fat from time to time.
Strain.
Add more water if needed to make 4 cups broth.
(Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
Cook over low heat, scraping up browned bits.
Stir flour and reserved 1/2 cup broth in small bowl.
Whisk into pan along with salt and pepper.
Cook over low heat, whisking, until thickened.
Strain into gravy boat.
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
3 carrots, scrubbed and cut up
6 cups water
1/2 cup flour
1 1/4 teaspoons salt
1/8 teaspoon pepper
Heat oven to 350.
Place turkey wings, celery, onion and carrot in roasting pan.
Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
Place ingredients from roasting pan in 8 qrt stockpot.
Add the water.
Simmer, partially covered 2 hours, skimming fat from time to time.
Strain.
Add more water if needed to make 4 cups broth.
(Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
Cook over low heat, scraping up browned bits.
Stir flour and reserved 1/2 cup broth in small bowl.
Whisk into pan along with salt and pepper.
Cook over low heat, whisking, until thickened.
Strain into gravy boat.
Turkey Pie
2 cups cooked turkey breast, cubed
1/2 cup chopped green onions
1 cup fresh mushrooms, sliced
1 cup fat-free swiss cheese
6 egg whites
1 teaspoon minced garlic
1 1/2 cups lite evaporated milk
3/4 cup Bisquick reduced-fat baking mix
Heat oven to 400 degrees.
In medium bowl, combine first six ingredients.
Mix well to completely combine.
In 9" nonstick pie pan, place meat mixture and spread evenly across the bottom of pan; set aside.
In large bowl combine remaining ingredients.
Mix with electric mixer for 3 minutes or until smooth.
Dough should be slightly moist but somewhat stiff.
Spoon dough evenly over turkey mixture.
Bake for 30 to 35 minutes or until biscuits are golden brown.
Cool for 5 minutes before cutting.
1/2 cup chopped green onions
1 cup fresh mushrooms, sliced
1 cup fat-free swiss cheese
6 egg whites
1 teaspoon minced garlic
1 1/2 cups lite evaporated milk
3/4 cup Bisquick reduced-fat baking mix
Heat oven to 400 degrees.
In medium bowl, combine first six ingredients.
Mix well to completely combine.
In 9" nonstick pie pan, place meat mixture and spread evenly across the bottom of pan; set aside.
In large bowl combine remaining ingredients.
Mix with electric mixer for 3 minutes or until smooth.
Dough should be slightly moist but somewhat stiff.
Spoon dough evenly over turkey mixture.
Bake for 30 to 35 minutes or until biscuits are golden brown.
Cool for 5 minutes before cutting.
Turkey Stroganoff
1 tablespoon butter
1 cup sliced fresh mushrooms (1/4 pound)
1 large onion, sliced,2 cups
2 tablespoons cornstarch
2 cups fat-free chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1 1/2 lbs cooked turkey breast, cubed
3 tablespoons dry sherry
3/4 cup light sour cream
Melt the butter in a large skillet.
Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
Add the turkey and sherry, and simmer until heated through.
Stir in the sour cream and serve immediately.
1 cup sliced fresh mushrooms (1/4 pound)
1 large onion, sliced,2 cups
2 tablespoons cornstarch
2 cups fat-free chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1 1/2 lbs cooked turkey breast, cubed
3 tablespoons dry sherry
3/4 cup light sour cream
Melt the butter in a large skillet.
Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
Add the turkey and sherry, and simmer until heated through.
Stir in the sour cream and serve immediately.
Turkey Chowder
1 turkey carcass, roasted, leftover
2 quarts water, cold
bouquet garni
2 whole cloves
1 cup potatoes, finely diced
1/2 cup carrots, finely diced
1/4 cup green peppers, finely chopped
1/3 cup onions, chopped
1 clove garlic
2 sprigs marjoram
2 cups milk, scalded and cooled
2 egg yolks, beaten
1 1/2 tablespoons unsalted butter or 2-3 tablespoons sherry wine
3/4 cup turkey meat, chopped
2 eggs, hard-boiled and chopped
In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
Just before serving, stir in the butter.
2 quarts water, cold
bouquet garni
2 whole cloves
1 cup potatoes, finely diced
1/2 cup carrots, finely diced
1/4 cup green peppers, finely chopped
1/3 cup onions, chopped
1 clove garlic
2 sprigs marjoram
2 cups milk, scalded and cooled
2 egg yolks, beaten
1 1/2 tablespoons unsalted butter or 2-3 tablespoons sherry wine
3/4 cup turkey meat, chopped
2 eggs, hard-boiled and chopped
In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
Just before serving, stir in the butter.
Turkey Stew
8 ounces Italian turkey sausage, casings removed
1/4 cup flour
4 cups chicken broth
1 (19 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups diced cooked turkey
1 teaspoon dried oregano, to taste
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen spinach, thawed and squeezed of excess liquid
1 cup Italian cut green beans (frozen or canned and drined)
In a large, deep pot, cook sausage over medium-high heat for 8 to 10 minutes, or until sausage is browned and no longer pink inside, stirring occasionally to break up pieces. Drain off any excess drippings.
Sprinkle flour over sausage, stirring to coat.
Stir in chicken broth, cannellini beans, diced tomatoes, cooked turkey, oregano, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes, or until flavors have blended.
Stir in spinach and green beans and simmer over medium-heat, uncovered, for 4 to 5 minutes, or until green beans are cooked through.
1/4 cup flour
4 cups chicken broth
1 (19 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups diced cooked turkey
1 teaspoon dried oregano, to taste
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen spinach, thawed and squeezed of excess liquid
1 cup Italian cut green beans (frozen or canned and drined)
In a large, deep pot, cook sausage over medium-high heat for 8 to 10 minutes, or until sausage is browned and no longer pink inside, stirring occasionally to break up pieces. Drain off any excess drippings.
Sprinkle flour over sausage, stirring to coat.
Stir in chicken broth, cannellini beans, diced tomatoes, cooked turkey, oregano, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes, or until flavors have blended.
Stir in spinach and green beans and simmer over medium-heat, uncovered, for 4 to 5 minutes, or until green beans are cooked through.
Potted Elk Roast
3-4 lbs elk rump roast
3 tablespoons butter
1/4 lb potatoes, peeled and cut into chunks
1/4 lb carrots, peeled and cut into chunks
1/4 lb onions, peeled and sliced
1/4 green pepper, seeded and cut into cubes
1 package onion soup mix
salt and pepper
1/4 cup red wine
1/4 cup water
2 tablespoons flour
Melt butter in heavy skillet over medium heat.
Brown meat on four sides.
Remove meat from skillet and place in a large slow cooker.
Add remaining ingredients, except flour.
Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter.
Keep warm.
Blend flour into 1 cup broth.
Place in saucepan with remaining broth and bring to boil.
Cook, stirring constantly, for 2-3 minutes, or until thick.
Serve with sliced meat and vegetables.
Serves 4-6
3 tablespoons butter
1/4 lb potatoes, peeled and cut into chunks
1/4 lb carrots, peeled and cut into chunks
1/4 lb onions, peeled and sliced
1/4 green pepper, seeded and cut into cubes
1 package onion soup mix
salt and pepper
1/4 cup red wine
1/4 cup water
2 tablespoons flour
Melt butter in heavy skillet over medium heat.
Brown meat on four sides.
Remove meat from skillet and place in a large slow cooker.
Add remaining ingredients, except flour.
Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter.
Keep warm.
Blend flour into 1 cup broth.
Place in saucepan with remaining broth and bring to boil.
Cook, stirring constantly, for 2-3 minutes, or until thick.
Serve with sliced meat and vegetables.
Serves 4-6
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