Almond Cake Roll
3/4 cup shortening (can use butter or margarine)
1 cup sugar
1 egg, beaten
1/2 tsp. almond extract
2 cups cake flour (can use all purpose flour)
1/4 tsp. salt
1/2 tsp. soda
1 cup almonds, blanched and chopped very fine
Heat oven to 350º F. (175º C). Cream shortening and sugar thoroughly. Add egg and almond extract. Mix well. Sift dry ingredients and add to creamed mixture. Form in a roll 2" in diameter and roll in chopped nuts. (Nuts can be mixed into dough, instead of rolling dough in them). Wrap in waxed paper and chill thoroughly. Slice 1/8" thick and bake 12 minutes. Makes 88 cookies. These keep very well.
Saturday, June 25, 2011
Asian Shrimp Wrap
Asian Shrimp Wrap
Makes 6 servings (1 wrap each)
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
2 tablespoons La Choy® Soy Sauce
3 tablespoons honey
1/3 cup salted peanuts, chopped
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 pkg (16 oz each) tri-color coleslaw mix
6 flour tortillas (8 inch)
12 bibb lettuce leaves
24 large (41/50 count) cooked shrimp, thawed if frozen and tails removed
12 sprigs fresh cilantro, stems trimmed
Stir together lemon peel, lemon juice, soy sauce and honey in large bowl until blended. Add peanuts, ginger and red pepper; stir to blend. Add coleslaw mix; toss until well coated.
Place tortillas on clean work surface. Cover each with 2 lettuce leaves. About 1 inch from the closest edge, spoon about 1/2 cup coleslaw over center of lettuce. Top with 4 overlapping shrimp and 2 sprigs cilantro. Fold bottom half of tortillas over filling. Fold in sides. Secure each wrap with bamboo skewer and serve.
Makes 6 servings (1 wrap each)
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
2 tablespoons La Choy® Soy Sauce
3 tablespoons honey
1/3 cup salted peanuts, chopped
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 pkg (16 oz each) tri-color coleslaw mix
6 flour tortillas (8 inch)
12 bibb lettuce leaves
24 large (41/50 count) cooked shrimp, thawed if frozen and tails removed
12 sprigs fresh cilantro, stems trimmed
Stir together lemon peel, lemon juice, soy sauce and honey in large bowl until blended. Add peanuts, ginger and red pepper; stir to blend. Add coleslaw mix; toss until well coated.
Place tortillas on clean work surface. Cover each with 2 lettuce leaves. About 1 inch from the closest edge, spoon about 1/2 cup coleslaw over center of lettuce. Top with 4 overlapping shrimp and 2 sprigs cilantro. Fold bottom half of tortillas over filling. Fold in sides. Secure each wrap with bamboo skewer and serve.
Banana Custard Scrunch
Banana Custard Scrunch
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.
Spicy Peanut Chicken
Spicy Peanut Chicken
1/4 cup Progresso® chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)
1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
1/4 cup Progresso® chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)
1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
DIABETIC OATMEAL LACE PENNIES
DIABETIC OATMEAL LACE PENNIES
Yield: About 5-1/2 dozen cookies
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1 cup old-fashioned rolled oats
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup margarine or butter, melted
1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F. Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla.
Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven
for 8 to 10 minutes. Cool for 2 minutes on foil, then transfer to wire racks to cool completely.
Yield: About 5-1/2 dozen cookies
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1 cup old-fashioned rolled oats
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup margarine or butter, melted
1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F. Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla.
Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven
for 8 to 10 minutes. Cool for 2 minutes on foil, then transfer to wire racks to cool completely.
Grilled Tortellini Salad
Grilled Tortellini Salad
Yield: 6
Ingredients:
Salad
3 x green zucchini
3 x yellow zucchini
1 lb. of fresh cheese-stuffed tortellini (500g)
1/2 cup of Kalamata olives, pitted (125ml)
1/3 cup of oil-packed sun dried tomatoes, chopped (80ml)
1/3 cup of flat-leaf parsley, coarsely chopped (80ml)
Vinaigrette
1/2 cup of olive oil (125ml)
2 tbsp of red wine vinegar (30ml)
2 tbsp of balsamic vinegar (30ml)
2 tbsp of finely chopped fresh oregano (30ml)
1 tbsp of grainy Dijon Mustard (15ml)
2 cloves of garlic, minced
Salt and pepper to taste
Directions:
Salad
Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes Drain in a colander and rinse under cold water to chill. Drain well.
Cut each zucchini into three length-wise slices, about ½-inch (8 mm) thick. Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.
Preheat barbeque grill to 375°F/190°C or medium high. Lightly oil the grill.
Place the zucchini directly on the grill and cook for 2 to 3 minutes per side or until just lightly crispy. Let slices cool slightly and cut into 1-inch (1.5 cm) thick chunks.
Combine tortellini, grilled zucchini, and olives, sun dried tomatoes, and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.
Vinaigrette
In a medium bowl, whisk together vinaigrette ingredients.
Yield: 6
Ingredients:
Salad
3 x green zucchini
3 x yellow zucchini
1 lb. of fresh cheese-stuffed tortellini (500g)
1/2 cup of Kalamata olives, pitted (125ml)
1/3 cup of oil-packed sun dried tomatoes, chopped (80ml)
1/3 cup of flat-leaf parsley, coarsely chopped (80ml)
Vinaigrette
1/2 cup of olive oil (125ml)
2 tbsp of red wine vinegar (30ml)
2 tbsp of balsamic vinegar (30ml)
2 tbsp of finely chopped fresh oregano (30ml)
1 tbsp of grainy Dijon Mustard (15ml)
2 cloves of garlic, minced
Salt and pepper to taste
Directions:
Salad
Cook tortellini in a large pot of boiling salted water until just tender. About 5 minutes Drain in a colander and rinse under cold water to chill. Drain well.
Cut each zucchini into three length-wise slices, about ½-inch (8 mm) thick. Place on a baking sheet and brush with 1/3 cup (80ml) of the vinaigrette.
Preheat barbeque grill to 375°F/190°C or medium high. Lightly oil the grill.
Place the zucchini directly on the grill and cook for 2 to 3 minutes per side or until just lightly crispy. Let slices cool slightly and cut into 1-inch (1.5 cm) thick chunks.
Combine tortellini, grilled zucchini, and olives, sun dried tomatoes, and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.
Vinaigrette
In a medium bowl, whisk together vinaigrette ingredients.
Ice Cream Snowball Pie
Ice Cream Snowball Pie
Yield 1 pie
2 (4 ounce) bars German sweet chocolate
3 tablespoons butter, melted
2 cups crisp rice cereal
2 tablespoons butter
1 pint vanilla ice cream
1 pint mint chocolate chip ice cream
1 pint strawberry ice cream
Directions
1.. Lightly grease a 9-inch pie pan. Set aside.
2.. Coarsely chop chocolate. Set aside 1/4 of it.
3.. To Make Crust: Place remaining 3/4 of chocolate in a small saucepan with 3 tablespoons butter or margarine. Melt over low heat, stirring frequently, until smooth.
4.. Place crisp rice cereal in a medium mixing bowl. Pour chocolate mixture over cereal, and stir gently to coat. Using the back of a spoon, press mixture onto bottom and sides of greased pie pan. Place crust in freezer just until firm, about 5 to 10 minutes.
5.. To Make Chocolate Topping: Place remaining 1/4 of chopped chocolate and 2 tablespoons of butter or margarine in a small saucepan. Melt over low heat, stirring frequently, until smooth. Cool slightly.
6.. Remove crust from freezer and arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in it. Drizzle chocolate mixture over top and serve immediately.
Yield 1 pie
2 (4 ounce) bars German sweet chocolate
3 tablespoons butter, melted
2 cups crisp rice cereal
2 tablespoons butter
1 pint vanilla ice cream
1 pint mint chocolate chip ice cream
1 pint strawberry ice cream
Directions
1.. Lightly grease a 9-inch pie pan. Set aside.
2.. Coarsely chop chocolate. Set aside 1/4 of it.
3.. To Make Crust: Place remaining 3/4 of chocolate in a small saucepan with 3 tablespoons butter or margarine. Melt over low heat, stirring frequently, until smooth.
4.. Place crisp rice cereal in a medium mixing bowl. Pour chocolate mixture over cereal, and stir gently to coat. Using the back of a spoon, press mixture onto bottom and sides of greased pie pan. Place crust in freezer just until firm, about 5 to 10 minutes.
5.. To Make Chocolate Topping: Place remaining 1/4 of chopped chocolate and 2 tablespoons of butter or margarine in a small saucepan. Melt over low heat, stirring frequently, until smooth. Cool slightly.
6.. Remove crust from freezer and arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in it. Drizzle chocolate mixture over top and serve immediately.
Rainbow Sherbet Roll
From the Betty Crocker website
Rainbow Sherbet Roll
Makes:12 servings
1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened
Preheat oven to 350ºF. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.
Rainbow Sherbet Roll
Makes:12 servings
1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened
Preheat oven to 350ºF. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.
Creamy Nutella Cheesecake
Creamy Nutella Cheesecake
Crust:
1 1/2 cups chocolate cookie crumbs
2 tablespoons granulated sugar
1/2 cup melted butter
Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 egg yolks
1 whole egg
1/2 cup milk
1 (13 ounce) jar Nutella
Heat oven to 350 degrees F.
In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven.
Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
Makes about 12 slices.
Crust:
1 1/2 cups chocolate cookie crumbs
2 tablespoons granulated sugar
1/2 cup melted butter
Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 egg yolks
1 whole egg
1/2 cup milk
1 (13 ounce) jar Nutella
Heat oven to 350 degrees F.
In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven.
Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
Makes about 12 slices.
Seasoned Turkey Burgers
Seasoned Turkey Burgers
Servings: 6
1 1/2 pounds ground turkey breast
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 egg, lightly beaten (optional)
6 hamburger buns, split
In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
Preheat the grill for medium-high heat.
Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.
Servings: 6
1 1/2 pounds ground turkey breast
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 egg, lightly beaten (optional)
6 hamburger buns, split
In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
Preheat the grill for medium-high heat.
Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.
Melting Moments Bars
Melting Moments Bars
1 (18.25 ounce) box devil's food cake mix
1/4 cup water
2 eggs
1/4 cup soft butter or margarine
1/4 cup brown sugar
1/2 cup chopped nuts (optional)
3 squares sweetened chocolate (optional)
Mix together half of the cake mix with water, eggs, butter and sugar. Add remaining cake mix and blend in. Stir in nuts, if desired. Spread in greased jellyroll or 13 x 9-inch pan. Bake at 350 degrees F for 20 to 25 minutes. Melt chocolate squares and drizzle over top, if desired.
1 (18.25 ounce) box devil's food cake mix
1/4 cup water
2 eggs
1/4 cup soft butter or margarine
1/4 cup brown sugar
1/2 cup chopped nuts (optional)
3 squares sweetened chocolate (optional)
Mix together half of the cake mix with water, eggs, butter and sugar. Add remaining cake mix and blend in. Stir in nuts, if desired. Spread in greased jellyroll or 13 x 9-inch pan. Bake at 350 degrees F for 20 to 25 minutes. Melt chocolate squares and drizzle over top, if desired.
Swiss Chard
Swiss Chard
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
http://simplyrecipes.com/recipes/
PEG’S NOTE: I sprinkled with some red wine vinegar just before serving.
Ingredients
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
http://simplyrecipes.com/recipes/
PEG’S NOTE: I sprinkled with some red wine vinegar just before serving.
Rice Stuffing
Rice Stuffing
1 1/2 cups uncooked rice
1 cup butter or margarine
1 cup minced onion
1 teaspoon thyme
1 teaspoon sage
1 teaspoon marjoram
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/3 cup chopped parsley
3/4 cup chopped celery and leaves
Cook rice according to package directions.
Meanwhile, melt butter in skillet; add remaining ingredients, and cook 5 minutes. Add rice.
Makes 6 cups.
Credit http://www.recipegoldmine.com/
1 1/2 cups uncooked rice
1 cup butter or margarine
1 cup minced onion
1 teaspoon thyme
1 teaspoon sage
1 teaspoon marjoram
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/3 cup chopped parsley
3/4 cup chopped celery and leaves
Cook rice according to package directions.
Meanwhile, melt butter in skillet; add remaining ingredients, and cook 5 minutes. Add rice.
Makes 6 cups.
Credit http://www.recipegoldmine.com/
Twice-Baked Potato Casserole
Twice-Baked Potato Casserole
bettycrocker.com
6 medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
1/2 cup milk, heated
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
3 tablespoons chopped fresh chives
1 1/2 cups finely shredded Cheddar cheese (6 oz)
Mix everything except the cheese and bake 350* until potatoes are tender. Top with cheese and bake until melty.
bettycrocker.com
6 medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
1/2 cup milk, heated
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
3 tablespoons chopped fresh chives
1 1/2 cups finely shredded Cheddar cheese (6 oz)
Mix everything except the cheese and bake 350* until potatoes are tender. Top with cheese and bake until melty.
DROP LEPP COOKIES
DROP LEPP COOKIES
2 c. granulated sugar
2 eggs
1 c. butter or lard
1 pt. sour milk (2 c.)
1 tsp. soda
2 tsp. baking powder
5 c. flour
Beat eggs; add sugar and shortening. Sift baking powder with flour; add soda to sour milk. Alternate liquids with flour mixture. Drop on cookie sheet; bake at 425 degrees until done.
2 c. granulated sugar
2 eggs
1 c. butter or lard
1 pt. sour milk (2 c.)
1 tsp. soda
2 tsp. baking powder
5 c. flour
Beat eggs; add sugar and shortening. Sift baking powder with flour; add soda to sour milk. Alternate liquids with flour mixture. Drop on cookie sheet; bake at 425 degrees until done.
Peach Praline Pie
Peach Praline Pie
4 cups peeled, sliced peaches (about 4 medium peaches)
9 inch unbaked deep-dish pie shell
1/2 cup sugar
3 1/2 tbsp quick-cooking tapioca
1 tsp lemon juice
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup pecan pieces
4 tbsp cold unsalted butter
1. Preheat oven to 450 degrees
2. Line a rimmed baking sheet with foil.
3. In a large bowl, combine peaches, sugar, tapioca and lemon juice. Let stand for 15 minutes
4. In a small bowl, mix flour, brown sugar and pecan pieces.
5. Using your fingers or a fork, cut in butter until mixture is crumbly.
6. Sprinkle 1/3 of the praline mixture (the brown sugar/flour mix) over bottom of pie shell.
7. Cover with peach mixture. Sprinkle remaining praline mixture over peaches.
8. Place pie on prepared baking sheet (step 2) and bake for 10 minutes.
9. Reduce oven temperature to 350 degrees and bake until peaches are tender and topping is golden brown, about 30 minutes.
4 cups peeled, sliced peaches (about 4 medium peaches)
9 inch unbaked deep-dish pie shell
1/2 cup sugar
3 1/2 tbsp quick-cooking tapioca
1 tsp lemon juice
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup pecan pieces
4 tbsp cold unsalted butter
1. Preheat oven to 450 degrees
2. Line a rimmed baking sheet with foil.
3. In a large bowl, combine peaches, sugar, tapioca and lemon juice. Let stand for 15 minutes
4. In a small bowl, mix flour, brown sugar and pecan pieces.
5. Using your fingers or a fork, cut in butter until mixture is crumbly.
6. Sprinkle 1/3 of the praline mixture (the brown sugar/flour mix) over bottom of pie shell.
7. Cover with peach mixture. Sprinkle remaining praline mixture over peaches.
8. Place pie on prepared baking sheet (step 2) and bake for 10 minutes.
9. Reduce oven temperature to 350 degrees and bake until peaches are tender and topping is golden brown, about 30 minutes.
Angel Crisps
Angel Crisps
From the kitchen of Marie E. Rand
1/2 cup sugar
1/2 cup brown sugar
1 cup shortening
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
water for dipping
sugar for dipping
Cream shortening, sugars, vanilla and egg. Add dry ingredients. Roll in walnut size balls. Dip top in water, then in sugar. Place sugar side up. Dent top with finger.
Bake at 350 degrees for 8 to 10 minutes or until edges are golden brown. Put on cooling racks until cool. Store in an air tight container.
From www.northpole.com
From the kitchen of Marie E. Rand
1/2 cup sugar
1/2 cup brown sugar
1 cup shortening
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
water for dipping
sugar for dipping
Cream shortening, sugars, vanilla and egg. Add dry ingredients. Roll in walnut size balls. Dip top in water, then in sugar. Place sugar side up. Dent top with finger.
Bake at 350 degrees for 8 to 10 minutes or until edges are golden brown. Put on cooling racks until cool. Store in an air tight container.
From www.northpole.com
Bread
Bread
This is from the book "The Bread Machine Cookbook II" by Donna Rathmell German
4 & 1/2 TBLS water
3 eggs
6 TBLS butter
3/4 cup grated cheese (good choices are gruyere, swiss or sharp cheddar. I've always used cheddar)
1/2 tsp sugar
1/2 tsp salt
2 & 1/4 cup bread flour
1 & 1/2 tsp yeast.
This makes a medium loaf.
This is from the book "The Bread Machine Cookbook II" by Donna Rathmell German
4 & 1/2 TBLS water
3 eggs
6 TBLS butter
3/4 cup grated cheese (good choices are gruyere, swiss or sharp cheddar. I've always used cheddar)
1/2 tsp sugar
1/2 tsp salt
2 & 1/4 cup bread flour
1 & 1/2 tsp yeast.
This makes a medium loaf.
Muffins to Die For
Muffins to Die For
2 oranges, peeled, seeded
1 c orange juice
½ c oil
2 eggs
3 c flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
1 c sugar
½ c golden raisins
½ c chopped nuts
Preheat oven to 375. Combine the oranges, orange juice, oil and eggs in a blender or food processor and process until well blended. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Add the orange mixture to the flour mixture; mix well. Fold in the raisins and nuts. Let the batter stand for 1 hour. Fill greased muffin cups 2/3 full. Bake for 20-30 minutes or until brown. Makes 12.
2 oranges, peeled, seeded
1 c orange juice
½ c oil
2 eggs
3 c flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
1 c sugar
½ c golden raisins
½ c chopped nuts
Preheat oven to 375. Combine the oranges, orange juice, oil and eggs in a blender or food processor and process until well blended. Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Add the orange mixture to the flour mixture; mix well. Fold in the raisins and nuts. Let the batter stand for 1 hour. Fill greased muffin cups 2/3 full. Bake for 20-30 minutes or until brown. Makes 12.
Banana Fudge Cake
Banana Fudge Cake
Recipe By : Sandra Woodruff
1 cup flour, whole-grain wheat
1 cup flour, all-purpose -- unbleached
1/2 cup cocoa powder
1 1/2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups bananas -- mashed
1/2 cup skim milk -- add touch of lemon
2 egg whites
1 1/2 teaspoons vanilla extract
GLAZE:
1 1/2 cups confectioner' s sugar
2 tablespoons cocoa powder
3 tablespoons skim milk
1 teaspoon vanilla
1. Combine the flours, cocoa, sugar, baking soda, and salt and stir to mix well. Add the banana, soured milk (original recipe called for nonfat buttermilk), egg whites, and vanilla extract, and stir to mix well.
2. Coat a 9x13 pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake at 350 deg F for about 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake to room temperature.
3. To make the glaze, combine the glaze ingredients in a small bowl. Microwave for 35 seconds or until runny. Drizzle the glaze over the cake and let harden before cutting in squares and serving.
Recipe By : Sandra Woodruff
1 cup flour, whole-grain wheat
1 cup flour, all-purpose -- unbleached
1/2 cup cocoa powder
1 1/2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups bananas -- mashed
1/2 cup skim milk -- add touch of lemon
2 egg whites
1 1/2 teaspoons vanilla extract
GLAZE:
1 1/2 cups confectioner' s sugar
2 tablespoons cocoa powder
3 tablespoons skim milk
1 teaspoon vanilla
1. Combine the flours, cocoa, sugar, baking soda, and salt and stir to mix well. Add the banana, soured milk (original recipe called for nonfat buttermilk), egg whites, and vanilla extract, and stir to mix well.
2. Coat a 9x13 pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake at 350 deg F for about 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake to room temperature.
3. To make the glaze, combine the glaze ingredients in a small bowl. Microwave for 35 seconds or until runny. Drizzle the glaze over the cake and let harden before cutting in squares and serving.
ABM Dinner Rolls
ABM Dinner Rolls
1 c. water
2 T. butter or margarine, softened
1 egg
3 1/4 c. bread flour
1/4 c. sugar
1 t. salt
3 t. active dry yeast
Measure carefully, placing all ingredients in bread machine in order recommended by manufacturer. Select Dough/Manual cycle. Do not use delay cycle. When cycle is complete remove dough from pan with lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease large cookie sheet. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. Dough is ready if indentation remains when touched. Heat oven to 375 degrees. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm or cool on wire rack.
NOTES: If you like rolls that are golden on top but have soft sides, place the rolls close together on the cookie sheet so they will rise and bake together. This is how I make mine.
1 c. water
2 T. butter or margarine, softened
1 egg
3 1/4 c. bread flour
1/4 c. sugar
1 t. salt
3 t. active dry yeast
Measure carefully, placing all ingredients in bread machine in order recommended by manufacturer. Select Dough/Manual cycle. Do not use delay cycle. When cycle is complete remove dough from pan with lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease large cookie sheet. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. Dough is ready if indentation remains when touched. Heat oven to 375 degrees. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm or cool on wire rack.
NOTES: If you like rolls that are golden on top but have soft sides, place the rolls close together on the cookie sheet so they will rise and bake together. This is how I make mine.
Friday, June 24, 2011
Carrot Salad
Carrot Salad
Yield: 4
Ingredients:
6 x carrots, peeled cut on a ¼ inch bias
1 tbsp olive oil (15ml)
Salt and pepper to taste
1 cup sliced snow peas (250ml)
1 cup green pea shoots or salad greens (250ml)
Bamboo skewers soaked in water for 1 hour
Dressing
The juice of 2 oranges
The juice of 1 lime
1 tsp honey (5ml)
1 tsp chopped ginger (5ml)
1 tsp sugar (5ml)
pinch of salt
pinch of pepper
2 tbsp olive oil (30ml)
Directions:
To prepare dressing, whisk together all ingredients in a medium sized bowl.
Preheat barbecue to 375°F/190°C or medium-high heat
Skewer the carrots strips onto soaked bamboo skewers.
Place skewered carrots on grill for 1-2 minutes per side or until lightly charred.
Remove the carrots from the grill and toss into a large salad bowl with snow peas, greens and salad dressing.
Serve immediately.
Yield: 4
Ingredients:
6 x carrots, peeled cut on a ¼ inch bias
1 tbsp olive oil (15ml)
Salt and pepper to taste
1 cup sliced snow peas (250ml)
1 cup green pea shoots or salad greens (250ml)
Bamboo skewers soaked in water for 1 hour
Dressing
The juice of 2 oranges
The juice of 1 lime
1 tsp honey (5ml)
1 tsp chopped ginger (5ml)
1 tsp sugar (5ml)
pinch of salt
pinch of pepper
2 tbsp olive oil (30ml)
Directions:
To prepare dressing, whisk together all ingredients in a medium sized bowl.
Preheat barbecue to 375°F/190°C or medium-high heat
Skewer the carrots strips onto soaked bamboo skewers.
Place skewered carrots on grill for 1-2 minutes per side or until lightly charred.
Remove the carrots from the grill and toss into a large salad bowl with snow peas, greens and salad dressing.
Serve immediately.
Heavenly Fruit Salad
Heavenly Fruit Salad
Ingredients:
3 beaten egg yolks
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. pineapple juice
1 Tbsp. butter
dash salt
1 cup whipping cream, whipped
2 cans pitted white cherries, drained
2 cans pineapple tidbits
2 large cut up oranges
2 cup small marshmallows (or quartered big ones)
Directions:
Combine egg yolks, sugar, vinegar, pineapple juice, butter and salt. Cook over hot but not boiling water until mixture thickens stirring constantly.
Cool. Stir in fruits and marshmallows. After combining dressing and fruit, fold in cream. Let stand in ice box 24 hours prior to serving.
Ingredients:
3 beaten egg yolks
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. pineapple juice
1 Tbsp. butter
dash salt
1 cup whipping cream, whipped
2 cans pitted white cherries, drained
2 cans pineapple tidbits
2 large cut up oranges
2 cup small marshmallows (or quartered big ones)
Directions:
Combine egg yolks, sugar, vinegar, pineapple juice, butter and salt. Cook over hot but not boiling water until mixture thickens stirring constantly.
Cool. Stir in fruits and marshmallows. After combining dressing and fruit, fold in cream. Let stand in ice box 24 hours prior to serving.
Frozen Chocolate Banana
Frozen Chocolate Bananas
1 medium banana -- peeled and cut -- crosswise
2 1/2 squares graham crackers -- finely crushed
1 teaspoon chocolate syrup
Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half.
Serve immediately or wrap in moisture- and vapor- resistant wrapping and store in freezer till ready to use.
1 medium banana -- peeled and cut -- crosswise
2 1/2 squares graham crackers -- finely crushed
1 teaspoon chocolate syrup
Wrap banana halves in wax paper or foil and freeze till hard. On sheet of wax paper spread half the cracker crumbs; coat 1 banana half with 1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining banana half.
Serve immediately or wrap in moisture- and vapor- resistant wrapping and store in freezer till ready to use.
Honey-Grilled Chicken Breasts
Honey-Grilled Chicken Breasts
1/2 cup orange juice
1/3 cup honey
1/4 cup each lemon juice, reduced-sodium soy sauce
2 tbsp. minced fresh gingerroot
12 cloves garlic, minced
1/2 tsp. pepper
1/4 tsp. salt
8 boneless skinless chicken breast halves (6 oz. each)
Directions:
In a small bowl, combine the first 8 ingredients (all but chicken). Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken. Seal bag, turn to coat; Refrigerate 8 hours or overnight.
Cover and refrigerate remaining marinade. Coat grill rack with cooking spray before starting grill. Drain chicken and discard marinade.
Grill, covered, over medium heat 5 - 7 minutes per side or until a meat thermometer reads 170° F., basting frequently with reserved marinade.
Makes 8 servings.
1/2 cup orange juice
1/3 cup honey
1/4 cup each lemon juice, reduced-sodium soy sauce
2 tbsp. minced fresh gingerroot
12 cloves garlic, minced
1/2 tsp. pepper
1/4 tsp. salt
8 boneless skinless chicken breast halves (6 oz. each)
Directions:
In a small bowl, combine the first 8 ingredients (all but chicken). Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken. Seal bag, turn to coat; Refrigerate 8 hours or overnight.
Cover and refrigerate remaining marinade. Coat grill rack with cooking spray before starting grill. Drain chicken and discard marinade.
Grill, covered, over medium heat 5 - 7 minutes per side or until a meat thermometer reads 170° F., basting frequently with reserved marinade.
Makes 8 servings.
PHYLISS' 100 YEAR OLD DROP COOKIES
PHYLISS' 100 YEAR OLD DROP COOKIES
1/2 c. lard
1/2 c. butter
1 c. sugar
1 egg
1 c. molasses
4 c. bread flour
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 c. sour milk
2 tsp. soda
Melt lard and butter. Add sugar. Beat egg until foamy and add. Add molasses. Sift dry ingredients together. Add soda to sour milk. Add dry ingredients and milk alternately.
Drop on well greased cookie sheets and bake at 350 degrees for about 15 minutes. Enjoy.
1/2 c. lard
1/2 c. butter
1 c. sugar
1 egg
1 c. molasses
4 c. bread flour
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 c. sour milk
2 tsp. soda
Melt lard and butter. Add sugar. Beat egg until foamy and add. Add molasses. Sift dry ingredients together. Add soda to sour milk. Add dry ingredients and milk alternately.
Drop on well greased cookie sheets and bake at 350 degrees for about 15 minutes. Enjoy.
FIG BARS
FIG BARS
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like- sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture.
Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like- sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture.
Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
Almond Crescent Shortbread
Almond Crescent Shortbread
Makes approx. 7 dozen
1 cup butter
1/3 cup fruit sugar
1 1/2 to 2 cups flour
1/2 teaspoon salt
100 gram package ground almonds (approx.1/4 cup)
Extra fruit sugar (about 1/3 cup)
Put all ingredients into a bowl. Mix together with a mixer. Take by the teaspoon and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 275 degrees for 15-20 minutes. They should not be brown. Roll in the extra fruit sugar while still warm.
From http://www.northpole.com/
Makes approx. 7 dozen
1 cup butter
1/3 cup fruit sugar
1 1/2 to 2 cups flour
1/2 teaspoon salt
100 gram package ground almonds (approx.1/4 cup)
Extra fruit sugar (about 1/3 cup)
Put all ingredients into a bowl. Mix together with a mixer. Take by the teaspoon and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 275 degrees for 15-20 minutes. They should not be brown. Roll in the extra fruit sugar while still warm.
From http://www.northpole.com/
BAKED SUMMER SQUASH
BAKED SUMMER SQUASH
Serving Size : 6
6 Squash, yellow
3/4 c Cheese, ricotta
4 Onions, green -- chopped
1/2 ts Parsley
1/2 ts Sage, rubbed
1/2 ts Thyme leaves
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.
Serving Size : 6
6 Squash, yellow
3/4 c Cheese, ricotta
4 Onions, green -- chopped
1/2 ts Parsley
1/2 ts Sage, rubbed
1/2 ts Thyme leaves
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.
Baked Cauliflower
Baked Cauliflower
1 head cauliflower cut into florets
1 - 2 small zucchini squash, sliced
1 cup sharp cheddar cheese, shredded
1 cup sour cream
2/3 cup cornflakes, crushed
Salt and pepper to taste
Parmesan cheese, grated for topping
Place cauliflower in a saucepan and cover with water. Bring water to a boil and cook until cauliflower is crisp-tender. Drain off water and place cauliflower in a bowl. Add squash, cheddar cheese, sour cream and salt and pepper and mix well. Pour into a greased baking dish and top with cornflakes and Parmesan cheese.
Bake at 350 degrees for 30 minutes.
1 head cauliflower cut into florets
1 - 2 small zucchini squash, sliced
1 cup sharp cheddar cheese, shredded
1 cup sour cream
2/3 cup cornflakes, crushed
Salt and pepper to taste
Parmesan cheese, grated for topping
Place cauliflower in a saucepan and cover with water. Bring water to a boil and cook until cauliflower is crisp-tender. Drain off water and place cauliflower in a bowl. Add squash, cheddar cheese, sour cream and salt and pepper and mix well. Pour into a greased baking dish and top with cornflakes and Parmesan cheese.
Bake at 350 degrees for 30 minutes.
Luncheon Bread
Luncheon Bread
2½ cups flour
5 teaspoons baking powder
2 eggs, beaten
1½ cups milk
2 teaspoons sugar
2 tablespoons sweet butter, melted
Mix together the flour, sugar, and baking powder.Add melted butter, beaten eggs, and milk.Mix thoroughly.Put in greased bread pan and bake for about 30 minutes at 400 degrees.Slice the bread and use for sandwiches.
2½ cups flour
5 teaspoons baking powder
2 eggs, beaten
1½ cups milk
2 teaspoons sugar
2 tablespoons sweet butter, melted
Mix together the flour, sugar, and baking powder.Add melted butter, beaten eggs, and milk.Mix thoroughly.Put in greased bread pan and bake for about 30 minutes at 400 degrees.Slice the bread and use for sandwiches.
Bavarian Inn Peanut Bars
Bavarian Inn Peanut Bars
Makes 48 bars
From the kitchen of Chuck Trupiano
1 cup corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup peanut butter
1 teaspoon shortening
6 cups cornflakes
1 cup coarsely chopped salted peanuts
1 7 ounce bar milk chocolate, melted
1/2 cup semisweet chocolate pieces
In a 3 quart saucepan, combine the corn syrup, granulated sugar and brown sugar. Bring to a boil over medium heat, stirring frequently.
Remove from heat and stir in the peanut butter until smooth. Stir in the cornflakes and peanuts until coated.
Turn into a greased 13x9x2 pan and press firmly and evenly into bottom. (for easier cutting, line pan with foil and grease the foil) Spread with melted milk chocolate.
Cool thoroughly. Cut into bars and serve. If you like, melt together the semisweet chocolate and shortening to drizzle over the bars.
From http://www.northpole.com/
Makes 48 bars
From the kitchen of Chuck Trupiano
1 cup corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup peanut butter
1 teaspoon shortening
6 cups cornflakes
1 cup coarsely chopped salted peanuts
1 7 ounce bar milk chocolate, melted
1/2 cup semisweet chocolate pieces
In a 3 quart saucepan, combine the corn syrup, granulated sugar and brown sugar. Bring to a boil over medium heat, stirring frequently.
Remove from heat and stir in the peanut butter until smooth. Stir in the cornflakes and peanuts until coated.
Turn into a greased 13x9x2 pan and press firmly and evenly into bottom. (for easier cutting, line pan with foil and grease the foil) Spread with melted milk chocolate.
Cool thoroughly. Cut into bars and serve. If you like, melt together the semisweet chocolate and shortening to drizzle over the bars.
From http://www.northpole.com/
Juicy Roast Chicken
Juicy Roast Chicken
1 (6-pound) roasting hen
1 cup salt
2 onions, quartered (divided use)
Leaf ends from 3 celery stalks, divided
4 fresh sage leaves, divided
4 sprigs fresh thyme, divided
1 small orange, quartered
1 bay leaf
3 tablespoons dark corn syrup
4 tablespoons (1/2 stick) butter, melted
3 tablespoons cornstarch
Remove neck and giblet package from the chicken and pull off flap of fat if there is one. Rub hen inside and out with the 1 cup salt. Place chicken in a pot that is just large enough to hold it and tall enough to completely cover it with water. Add ice water just to cover chicken and stir briefly. Place in refrigerator for 3 hours. Remove bird and rinse for several minutes under cold, running water to remove all salt inside and out.
(NOTE: for food safety reasons, when you are through rinsing the bird in sink, you must thoroughly wash and disinfect entire sink area before using it for any other purposes, or you may cross-contaminate any uncooked food coming in contact with sink or counter)
While chicken is in refrigerator, make a simple stock by simmering neck, giblets (no liver), 1 of the quartered onions, 1 leaf end of celery, 2 sage leaves, 2 thyme sprigs and 1 quart water in a large saucepan over low heat for 1 to 2 hours. Strain and save stock. Pull meat from neck and add to stock. Cut up giblets and add to stock.
Preheat oven to 475 F.
Arrange a V-rack for holding bird over a pan to catch juices. Pour 1 1/2 cups stock into pan, reserving the rest. Place remaining quartered onion, leaf ends of celery, sage leaves, and thyme sprigs, plus the orange and bay leaf, in chicken cavity.
In a small bowl, stir together the corn syrup and butter. Brush chicken lightly with this mixture and place in a V-rack, breast-side down. Roast 20 minutes, basting with drippings in pan every 7 minutes. Remove chicken from oven and turn onto one side (so that one leg and thigh are up). Baste with butter mixture and return to oven for 10 minutes. Remove from oven again, turn completely over onto its other side, baste well with butter mixture and return to oven for another 10 minutes.
Remove chicken from oven again and turn oven down to 325 F. Leave oven door partially open so temperature will come down quickly. Turn bird breast-side up, brush well with butter mixture and return to oven. Baste every 5 minutes. In 5 minutes, check breast meat temperature using an instant-read thermometer. The ideal temperature to remove it is when white meat reads 150 to 154 F and dark meat reads 165 to 175 F. If necessary, place back in oven an additional 5 to 10 minutes until it reaches this temperature. Breast meat temperature rises about 2 degrees every minute in oven at this temperature.
Add as much pan drippings to remaining stock as you can without getting sauce too salty. Stir the cornstarch into 1/4 cup cold water and stir it into stock-drippings mixture in a large saucepan. Heat over medium heat, stirring constantly, until sauce thickens.
Allow chicken to stand at least 15 minutes after removing from oven so juices will settle back into meat and not be lost during carving. Carve or partially carve chicken and arrange back in bird form on serving platter. Pass hot gravy in a separate bowl.
Makes about 6 to 8 servings.
— Recipe from "Cookwise," by Shirley Corriher.
1 (6-pound) roasting hen
1 cup salt
2 onions, quartered (divided use)
Leaf ends from 3 celery stalks, divided
4 fresh sage leaves, divided
4 sprigs fresh thyme, divided
1 small orange, quartered
1 bay leaf
3 tablespoons dark corn syrup
4 tablespoons (1/2 stick) butter, melted
3 tablespoons cornstarch
Remove neck and giblet package from the chicken and pull off flap of fat if there is one. Rub hen inside and out with the 1 cup salt. Place chicken in a pot that is just large enough to hold it and tall enough to completely cover it with water. Add ice water just to cover chicken and stir briefly. Place in refrigerator for 3 hours. Remove bird and rinse for several minutes under cold, running water to remove all salt inside and out.
(NOTE: for food safety reasons, when you are through rinsing the bird in sink, you must thoroughly wash and disinfect entire sink area before using it for any other purposes, or you may cross-contaminate any uncooked food coming in contact with sink or counter)
While chicken is in refrigerator, make a simple stock by simmering neck, giblets (no liver), 1 of the quartered onions, 1 leaf end of celery, 2 sage leaves, 2 thyme sprigs and 1 quart water in a large saucepan over low heat for 1 to 2 hours. Strain and save stock. Pull meat from neck and add to stock. Cut up giblets and add to stock.
Preheat oven to 475 F.
Arrange a V-rack for holding bird over a pan to catch juices. Pour 1 1/2 cups stock into pan, reserving the rest. Place remaining quartered onion, leaf ends of celery, sage leaves, and thyme sprigs, plus the orange and bay leaf, in chicken cavity.
In a small bowl, stir together the corn syrup and butter. Brush chicken lightly with this mixture and place in a V-rack, breast-side down. Roast 20 minutes, basting with drippings in pan every 7 minutes. Remove chicken from oven and turn onto one side (so that one leg and thigh are up). Baste with butter mixture and return to oven for 10 minutes. Remove from oven again, turn completely over onto its other side, baste well with butter mixture and return to oven for another 10 minutes.
Remove chicken from oven again and turn oven down to 325 F. Leave oven door partially open so temperature will come down quickly. Turn bird breast-side up, brush well with butter mixture and return to oven. Baste every 5 minutes. In 5 minutes, check breast meat temperature using an instant-read thermometer. The ideal temperature to remove it is when white meat reads 150 to 154 F and dark meat reads 165 to 175 F. If necessary, place back in oven an additional 5 to 10 minutes until it reaches this temperature. Breast meat temperature rises about 2 degrees every minute in oven at this temperature.
Add as much pan drippings to remaining stock as you can without getting sauce too salty. Stir the cornstarch into 1/4 cup cold water and stir it into stock-drippings mixture in a large saucepan. Heat over medium heat, stirring constantly, until sauce thickens.
Allow chicken to stand at least 15 minutes after removing from oven so juices will settle back into meat and not be lost during carving. Carve or partially carve chicken and arrange back in bird form on serving platter. Pass hot gravy in a separate bowl.
Makes about 6 to 8 servings.
— Recipe from "Cookwise," by Shirley Corriher.
18-Minute Chicken
18-Minute Chicken
Makes 4 servings
4 sheets (12-by-18-inches each) Reynolds Heavy Duty Foil
1 medium onion, sliced
4 skinless, boneless chicken breast halves
Dijon mustard
2 medium zucchini or yellow squash, sliced
2 medium carrots, cut in strips
1/2 pound fresh mushrooms, sliced
4 tablespoons margarine or butter
Basil leaves, garlic powder, paprika
Preheat oven to 450 degrees or preheat grill to high. Center one fourth of onion and chicken on each foil sheet. Spread chicken with mustard. Top with squash, carrots and mushrooms. Dot with margarine; sprinkle with basil, garlic powder and paprika. Wrap and seal to form four packets. (See directions below for how to make and handle packets). Bake 18 to 20 minutes on a cookie sheet in oven, or grill 16 to 20 minutes on high in covered grill.
To make each packet for the 18-minute chicken, place ingredients on sheet of foil. Wrap and seal foil to form packet, leaving room for heat circulation inside packet. Bake on cookie sheet in preheated 450-degree oven or grill on high in covered grill. After cooking, open ends of foil packet first to allow steam to escape. Then open top of foil packet.
Makes 4 servings
4 sheets (12-by-18-inches each) Reynolds Heavy Duty Foil
1 medium onion, sliced
4 skinless, boneless chicken breast halves
Dijon mustard
2 medium zucchini or yellow squash, sliced
2 medium carrots, cut in strips
1/2 pound fresh mushrooms, sliced
4 tablespoons margarine or butter
Basil leaves, garlic powder, paprika
Preheat oven to 450 degrees or preheat grill to high. Center one fourth of onion and chicken on each foil sheet. Spread chicken with mustard. Top with squash, carrots and mushrooms. Dot with margarine; sprinkle with basil, garlic powder and paprika. Wrap and seal to form four packets. (See directions below for how to make and handle packets). Bake 18 to 20 minutes on a cookie sheet in oven, or grill 16 to 20 minutes on high in covered grill.
To make each packet for the 18-minute chicken, place ingredients on sheet of foil. Wrap and seal foil to form packet, leaving room for heat circulation inside packet. Bake on cookie sheet in preheated 450-degree oven or grill on high in covered grill. After cooking, open ends of foil packet first to allow steam to escape. Then open top of foil packet.
Peach Praline Pie
Peach Praline Pie
4 cups peeled, sliced peaches (about 4 medium peaches)
9 inch unbaked deep-dish pie shell
1/2 cup sugar
3 1/2 tbsp quick-cooking tapioca
1 tsp lemon juice
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup pecan pieces
4 tbsp cold unsalted butter
1. Preheat oven to 450 degrees
2. Line a rimmed baking sheet with foil.
3. In a large bowl, combine peaches, sugar, tapioca and lemon juice. Let stand for 15 minutes
4. In a small bowl, mix flour, brown sugar and pecan pieces.
5. Using your fingers or a fork, cut in butter until mixture is crumbly.
6. Sprinkle 1/3 of the praline mixture (the brown sugar/flour mix) over bottom of pie shell.
7. Cover with peach mixture. Sprinkle remaining praline mixture over peaches.
8. Place pie on prepared baking sheet (step 2) and bake for 10 minutes.
9. Reduce oven temperature to 350 degrees and bake until peaches are tender and topping is golden brown, about 30 minutes.
http://groups.yahoo.com/group/tamarassweet_treats/
4 cups peeled, sliced peaches (about 4 medium peaches)
9 inch unbaked deep-dish pie shell
1/2 cup sugar
3 1/2 tbsp quick-cooking tapioca
1 tsp lemon juice
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup pecan pieces
4 tbsp cold unsalted butter
1. Preheat oven to 450 degrees
2. Line a rimmed baking sheet with foil.
3. In a large bowl, combine peaches, sugar, tapioca and lemon juice. Let stand for 15 minutes
4. In a small bowl, mix flour, brown sugar and pecan pieces.
5. Using your fingers or a fork, cut in butter until mixture is crumbly.
6. Sprinkle 1/3 of the praline mixture (the brown sugar/flour mix) over bottom of pie shell.
7. Cover with peach mixture. Sprinkle remaining praline mixture over peaches.
8. Place pie on prepared baking sheet (step 2) and bake for 10 minutes.
9. Reduce oven temperature to 350 degrees and bake until peaches are tender and topping is golden brown, about 30 minutes.
http://groups.yahoo.com/group/tamarassweet_treats/
Bread Machine Cheddar and Bacon Bread
Bread Machine Cheddar and Bacon Bread
1-1/3 cups water
2 tablespoons vegetable oil
1-1/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons sugar
4 cups bread flour
3 tablespoons nonfat dry milk
2 teaspoons dry active yeast
2 cups shredded cheddar or swiss cheese
8 slices bacon, crumbled -or- 3 tablespoons bacon bits*
Preparation:
Place ingredients in bread pan in order listed or according to manufacturer' s directions. The cheddar cheese and bacon are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Basic (Standard) cycle or according to manufacturer' s directions. (Note: I've done it on the Rapid Cycle, but the cheese and bacon is completely incorporated into the bread. You still get the great flavor, but the nice texture is gone.
* Imitation or real bacon bits may be used. They can be found in the salad dressing section of the grocery store. If you use real bacon bits, use 1/2 cup
1-1/3 cups water
2 tablespoons vegetable oil
1-1/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons sugar
4 cups bread flour
3 tablespoons nonfat dry milk
2 teaspoons dry active yeast
2 cups shredded cheddar or swiss cheese
8 slices bacon, crumbled -or- 3 tablespoons bacon bits*
Preparation:
Place ingredients in bread pan in order listed or according to manufacturer' s directions. The cheddar cheese and bacon are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Basic (Standard) cycle or according to manufacturer' s directions. (Note: I've done it on the Rapid Cycle, but the cheese and bacon is completely incorporated into the bread. You still get the great flavor, but the nice texture is gone.
* Imitation or real bacon bits may be used. They can be found in the salad dressing section of the grocery store. If you use real bacon bits, use 1/2 cup
MACARONI PRIMAVERA
MACARONI PRIMAVERA
4 qts water
1 pkg (8oz) macaroni
3 large carrots, scraped and sliced
2 cups fresh broccoli flowerets
1 cup coarsely chopped yellow squash
1 cup cottage cheese
4oz (1/2 of an 8 oz pkg) cream cheese, softened
1 tbs prepared mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp hot sauce
1 cup sliced fresh mushrooms
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
3 tbs freshly grated Parmesan cheese
Bring 4 quarts water to a boil in a large Dutch oven; add macaroni and cook 4 minutes. Add carrots and cook 2 minutes; add broccoli and cook 2 minutes. Stir in squash and cook 1 minute; drain.
Combine cottage cheese and next 5 ingredients in a large bowl; stir in pasta mixture, mushrooms, Mozzarella cheese, and half of Cheddar cheese.
Spoon into a lightly greased 2-quart baking dish; sprinkle with Parmesan cheese and remaining Cheddar cheese. Bake at 375 degrees F. for 20 minutes, shielding with aluminum foil after 15 minutes to prevent over browning, if necessary.
Serves 6 to 8.
4 qts water
1 pkg (8oz) macaroni
3 large carrots, scraped and sliced
2 cups fresh broccoli flowerets
1 cup coarsely chopped yellow squash
1 cup cottage cheese
4oz (1/2 of an 8 oz pkg) cream cheese, softened
1 tbs prepared mustard
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp hot sauce
1 cup sliced fresh mushrooms
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
3 tbs freshly grated Parmesan cheese
Bring 4 quarts water to a boil in a large Dutch oven; add macaroni and cook 4 minutes. Add carrots and cook 2 minutes; add broccoli and cook 2 minutes. Stir in squash and cook 1 minute; drain.
Combine cottage cheese and next 5 ingredients in a large bowl; stir in pasta mixture, mushrooms, Mozzarella cheese, and half of Cheddar cheese.
Spoon into a lightly greased 2-quart baking dish; sprinkle with Parmesan cheese and remaining Cheddar cheese. Bake at 375 degrees F. for 20 minutes, shielding with aluminum foil after 15 minutes to prevent over browning, if necessary.
Serves 6 to 8.
Black Eyed Pea and Squash Soup
Black Eyed Pea and Squash Soup
Recipe By :Vegetable Heaven, Mollie Katzen, revised to be fatfree
Serving Size : 6
1/2 cup Dried Black-Eyed Peas -- Note 1
3 tablespoons sherry
2 cups Minced Onion
2 tablespoons Dry Mustard
2 tablespoons Minced Garlic
2 tablespoons Minced Fresh Ginger
2 teaspoons Salt
1 pound Fresh Mushrooms -- Note 2
10 Shiitake Mushrooms -- Note 3
1/4 cup Dry Sherry Or Vermouth Or Chinese Rice Wine
1 medium Butternut Squash -- Note 4
4 cups Water
1/4 teaspoon Cinnamon
1 tablespoon Fresh Lemon Juice
1 tablespoon Cider Vinegar
Black Pepper -- To Taste
Finely Minced Fresh Parsley -- And/Or
Scallions For Top -- Optional
Note 1: soak the peas for at least 4 hrs (or 2 C fresh or frozen/defrosted)
Note 2: domestic mushrooms, stemmed and sliced
Note 3: fresh or dried and soaked, stemmed and thinly sliced
Note 4: 2 lb, peeled and cut into small dice (about 5 C)
You can cook the black-eyed peas up to several days ahead, if desired. Save time by preparing the other ingredients while the peas cook.
Place the soaked or fresh black-eyed peas in a saucepan and cover with water by at least 2". Bring to a boil, turn the heat way down, and simmer, partially covered, until tender - about 30 min. Drain and set aside.
Heat the 3 tablespoons sherry in a soup pot or Dutch oven. Add the onion, mustard, half the garlic, half the ginger, and half the salt. Sauté over med heat for about 5 min. Stir in all the mushrooms and sauté for a few minutes, then add the 1/4 cup sherry. Cover and cook over med heat for about 10 min.
Add half the squash and all the water. Bring to a boil, then lower the heat to a simmer, and cover. Cook for about 10 min, then add the cinnamon, lemon juice and vinegar along with the black-eyed peas, the remaining garlic, ginger, squash, and salt. Cover again, and cook over low heat until the most recently added squash is just tender, about 20 min.
Season liberally with freshly ground black pepper, and taste to see if it needs more salt. Serve hot, topped with very finely minced parsley and/or scallions, if desired.
Yield: 6 - 8 servings
Recipe By :Vegetable Heaven, Mollie Katzen, revised to be fatfree
Serving Size : 6
1/2 cup Dried Black-Eyed Peas -- Note 1
3 tablespoons sherry
2 cups Minced Onion
2 tablespoons Dry Mustard
2 tablespoons Minced Garlic
2 tablespoons Minced Fresh Ginger
2 teaspoons Salt
1 pound Fresh Mushrooms -- Note 2
10 Shiitake Mushrooms -- Note 3
1/4 cup Dry Sherry Or Vermouth Or Chinese Rice Wine
1 medium Butternut Squash -- Note 4
4 cups Water
1/4 teaspoon Cinnamon
1 tablespoon Fresh Lemon Juice
1 tablespoon Cider Vinegar
Black Pepper -- To Taste
Finely Minced Fresh Parsley -- And/Or
Scallions For Top -- Optional
Note 1: soak the peas for at least 4 hrs (or 2 C fresh or frozen/defrosted)
Note 2: domestic mushrooms, stemmed and sliced
Note 3: fresh or dried and soaked, stemmed and thinly sliced
Note 4: 2 lb, peeled and cut into small dice (about 5 C)
You can cook the black-eyed peas up to several days ahead, if desired. Save time by preparing the other ingredients while the peas cook.
Place the soaked or fresh black-eyed peas in a saucepan and cover with water by at least 2". Bring to a boil, turn the heat way down, and simmer, partially covered, until tender - about 30 min. Drain and set aside.
Heat the 3 tablespoons sherry in a soup pot or Dutch oven. Add the onion, mustard, half the garlic, half the ginger, and half the salt. Sauté over med heat for about 5 min. Stir in all the mushrooms and sauté for a few minutes, then add the 1/4 cup sherry. Cover and cook over med heat for about 10 min.
Add half the squash and all the water. Bring to a boil, then lower the heat to a simmer, and cover. Cook for about 10 min, then add the cinnamon, lemon juice and vinegar along with the black-eyed peas, the remaining garlic, ginger, squash, and salt. Cover again, and cook over low heat until the most recently added squash is just tender, about 20 min.
Season liberally with freshly ground black pepper, and taste to see if it needs more salt. Serve hot, topped with very finely minced parsley and/or scallions, if desired.
Yield: 6 - 8 servings
Sausage & Squash Casserole
Sausage & Squash Casserole
1 lb. Italian sausage (bulk)
2 cloves minced garlic
4 cups sliced zucchini or summer squash
1/2 cup fresh bread crumbs
1/2 cup grated Pecirino Romano Cheese
fresh flat leaf parsley
salt & pepper to taste
1/2 tsp dried oregano
2 beaten eggs.
Cook sausage and garlic till meat is lightly browned; drain off excess fat. Cook squash slightly in small amount of water; drain.
Stir squash and next 6 ingredients into meat; fold in eggs. Greased baking dish. Bake 325 for 25 to 30 min.
1 lb. Italian sausage (bulk)
2 cloves minced garlic
4 cups sliced zucchini or summer squash
1/2 cup fresh bread crumbs
1/2 cup grated Pecirino Romano Cheese
fresh flat leaf parsley
salt & pepper to taste
1/2 tsp dried oregano
2 beaten eggs.
Cook sausage and garlic till meat is lightly browned; drain off excess fat. Cook squash slightly in small amount of water; drain.
Stir squash and next 6 ingredients into meat; fold in eggs. Greased baking dish. Bake 325 for 25 to 30 min.
Pinenut Dijon Crusted Chicken Sandwich
Pinenut Dijon Crusted Chicken Sandwich
Yield: 8
Ingredients:
8 x boneless skinless chicken breasts
2 tbsp olive oil (30ml)
Salt and pepper to taste
Crust
1 cup of vegetable oil (250ml)
3 cups crushed tortilla chips (750ml)
1 cup toasted pine nuts (250ml)
1/4 cup Dijon mustard (60ml)
2 tbsp liquid honey (30ml)
2 tbsp Cajun spice (30ml)
2 tbsp fresh chopped rosemary (30ml)
Directions:
Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 250°F/125°C or medium low heat and leaving the other side of the grill off.
Oil the grill. Drizzle chicken with olive oil and add salt and pepper to taste.
Place chicken on heated side of grill and sear each side for 1 minute or until nice char marks are achieved.
Move chicken over to the non-heated side of the barbeque. Coat the top side of the chicken breasts with crust mixture. Close the barbeque lid and cook for 8 minutes per side.
Remove chicken and serve with spicy mayo and crusty buns.
Crust
To make the crust, combine all the ingredients in a food processor. Pulse until well combined and a chunky paste has formed.
Yield: 8
Ingredients:
8 x boneless skinless chicken breasts
2 tbsp olive oil (30ml)
Salt and pepper to taste
Crust
1 cup of vegetable oil (250ml)
3 cups crushed tortilla chips (750ml)
1 cup toasted pine nuts (250ml)
1/4 cup Dijon mustard (60ml)
2 tbsp liquid honey (30ml)
2 tbsp Cajun spice (30ml)
2 tbsp fresh chopped rosemary (30ml)
Directions:
Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 250°F/125°C or medium low heat and leaving the other side of the grill off.
Oil the grill. Drizzle chicken with olive oil and add salt and pepper to taste.
Place chicken on heated side of grill and sear each side for 1 minute or until nice char marks are achieved.
Move chicken over to the non-heated side of the barbeque. Coat the top side of the chicken breasts with crust mixture. Close the barbeque lid and cook for 8 minutes per side.
Remove chicken and serve with spicy mayo and crusty buns.
Crust
To make the crust, combine all the ingredients in a food processor. Pulse until well combined and a chunky paste has formed.
CINNABON CINNAMON ROLLS ABM
CINNABON CINNAMON ROLLS ABM
------------ --------- ------ROLLS- --------- --------- --------
1/4 c Butter; melted
1/4 c Water
1/2 pk Instant vanilla pudding -(1/2 of a 3.4oz. box)
1 c Milk
1 Eggs; beaten
1 tb Sugar
1/2 ts Salt
4 c Bread flour
2 1/2 ts Yeast
------------ --------- -----FILLING- --------- --------- -------
1/2 c Butter; softened
1 c Brown sugar
2 ts Cinnamon, ground
------------ --------- ----FROSTING- --------- --------- ------
4 oz Cream cheese; softened
1/4 c Butter; softened
1 1/2 c Confectioners sugar
1/2 ts Vanilla
1 1/2 ts Milk
Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle (about 1 hr. 40 minutes in my Hitachi B101 ~ Debbie Carlson).
After complete on dough cycle, remove from machine & roll out to 17 x 10 (approx) rectangle. Filling: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top.
Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2″ slices (or larger if a larger bun is preferred ).Place into greased cake pans. ( I use 3 - 9″ pans ) I usually get 19 - 20 buns from this. Let rise until doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not overbake.
Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them!
Note: I made these in my Hitachi B101 and the dough turned out beautifully! I added chopped nuts to the filling though and doubled the cinnamon. I also sliced my rolls about 1″ and placed them in a non-stick 13x9″ baking pan which rendered about 10 large rolls.
Also, because I don't care for a cream cheese frosting, I used
3 c powdered sugar,
4 Tbsp. softened butter,
1 tsp. vanilla and about
3 Tbsp. milk
which made lots of frosting, perhaps too much. (Debbie Carlson)
From http://www.recipesource/. com
------------ --------- ------ROLLS- --------- --------- --------
1/4 c Butter; melted
1/4 c Water
1/2 pk Instant vanilla pudding -(1/2 of a 3.4oz. box)
1 c Milk
1 Eggs; beaten
1 tb Sugar
1/2 ts Salt
4 c Bread flour
2 1/2 ts Yeast
------------ --------- -----FILLING- --------- --------- -------
1/2 c Butter; softened
1 c Brown sugar
2 ts Cinnamon, ground
------------ --------- ----FROSTING- --------- --------- ------
4 oz Cream cheese; softened
1/4 c Butter; softened
1 1/2 c Confectioners sugar
1/2 ts Vanilla
1 1/2 ts Milk
Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle (about 1 hr. 40 minutes in my Hitachi B101 ~ Debbie Carlson).
After complete on dough cycle, remove from machine & roll out to 17 x 10 (approx) rectangle. Filling: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top.
Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2″ slices (or larger if a larger bun is preferred ).Place into greased cake pans. ( I use 3 - 9″ pans ) I usually get 19 - 20 buns from this. Let rise until doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not overbake.
Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them!
Note: I made these in my Hitachi B101 and the dough turned out beautifully! I added chopped nuts to the filling though and doubled the cinnamon. I also sliced my rolls about 1″ and placed them in a non-stick 13x9″ baking pan which rendered about 10 large rolls.
Also, because I don't care for a cream cheese frosting, I used
3 c powdered sugar,
4 Tbsp. softened butter,
1 tsp. vanilla and about
3 Tbsp. milk
which made lots of frosting, perhaps too much. (Debbie Carlson)
From http://www.recipesource/. com
Thursday, June 23, 2011
Grilled Corn Salad
Grilled Corn Salad
Yield: 4
3 tbsp of fresh lime juice – (45ml)
3 tbsp of cooking oil – (45ml)
3 tsp of garlic salt – (15ml)
4 x fresh corn on the cobs, cleaned with husks pulled back but not removed
2 tsp of chilli powder – (10ml)
2 x small, seeded, peeled and chopped avocado
2/3 cup of chopped red pepper – (150ml)
2/3 cup of chopped yellow pepper – (150ml)
1/2 cup of snipped fresh cilantro - (125ml)
1/2 tsp of salt – (2.5ml)
Directions:
Grilled Corn Salad
Preheat grill to a medium heat.
In a bowl combine lime juice, oil and garlic. Brush corn lightly with mixture and sprinkle with chilli powder. Fold the husks back up around the corn.
Place corn on grill racks and grill for approximately 8-12 minutes (with lid closed) or until corn is tender, turning every few minutes.
Meanwhile, add avocado, red peppers, yellow peppers, cilantro and salt to remaining lime juice mixture.
Cut corn kernels from the finished cob and add to salad and toss to coat evenly. Serve at room temperature and enjoy!
Yield: 4
3 tbsp of fresh lime juice – (45ml)
3 tbsp of cooking oil – (45ml)
3 tsp of garlic salt – (15ml)
4 x fresh corn on the cobs, cleaned with husks pulled back but not removed
2 tsp of chilli powder – (10ml)
2 x small, seeded, peeled and chopped avocado
2/3 cup of chopped red pepper – (150ml)
2/3 cup of chopped yellow pepper – (150ml)
1/2 cup of snipped fresh cilantro - (125ml)
1/2 tsp of salt – (2.5ml)
Directions:
Grilled Corn Salad
Preheat grill to a medium heat.
In a bowl combine lime juice, oil and garlic. Brush corn lightly with mixture and sprinkle with chilli powder. Fold the husks back up around the corn.
Place corn on grill racks and grill for approximately 8-12 minutes (with lid closed) or until corn is tender, turning every few minutes.
Meanwhile, add avocado, red peppers, yellow peppers, cilantro and salt to remaining lime juice mixture.
Cut corn kernels from the finished cob and add to salad and toss to coat evenly. Serve at room temperature and enjoy!
Peach Crisp
Peach Crisp
Yield: 6 Servings
6 c Peeled, sliced fresh peaches
1 c Sifted all-purpose flour
1 c Sugar
1/2 ts Ground cinnamon
1/4 ts Salt
1/2 c Butter, softened
Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish.
Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream.
http://www.recipesource.com/
Yield: 6 Servings
6 c Peeled, sliced fresh peaches
1 c Sifted all-purpose flour
1 c Sugar
1/2 ts Ground cinnamon
1/4 ts Salt
1/2 c Butter, softened
Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish.
Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream.
http://www.recipesource.com/
Drunken Watermelon Salad
Drunken Watermelon Salad
Yield: 8
1 x 8 lb. seedless watermelon, peeled, cut into 1-inch pieces (about 16 cups)
1/2 cup fresh lemon juice (125 ml)
1/2 cup fresh lime juice (125 ml)
2/3 cup sugar (150 ml)
1/2 cup vodka (125 ml)
6 tbsp Grand Marnier (90 ml)
1/4 cup chopped fresh mint (60 ml)
Directions:
Cut the watermelon into 1-inch cubes and place in a large bowl.
In a separate bowl, combine lemon and lime juice. Add sugar and whisk until it is dissolved. Add vodka and Grand Marnier.
Pour mixture over the watermelon. Sprinkle with freshly chopped mint.
Put the salad in the refrigerator for 1 hour or less before serving.
Yield: 8
1 x 8 lb. seedless watermelon, peeled, cut into 1-inch pieces (about 16 cups)
1/2 cup fresh lemon juice (125 ml)
1/2 cup fresh lime juice (125 ml)
2/3 cup sugar (150 ml)
1/2 cup vodka (125 ml)
6 tbsp Grand Marnier (90 ml)
1/4 cup chopped fresh mint (60 ml)
Directions:
Cut the watermelon into 1-inch cubes and place in a large bowl.
In a separate bowl, combine lemon and lime juice. Add sugar and whisk until it is dissolved. Add vodka and Grand Marnier.
Pour mixture over the watermelon. Sprinkle with freshly chopped mint.
Put the salad in the refrigerator for 1 hour or less before serving.
Apple Cole Slaw
Apple Cole Slaw
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
Fruit Salad with a Coconut Yogurt Dressing
Fruit Salad with a Coconut Yogurt Dressing
Yield: 4
Ingredients:
4 x oranges
1 tsp of orange zest (5ml)
1 x mango, peeled, cut from the pit and cubed
2 x bananas, sliced in ¼ inch rounds
1 cup sliced fresh strawberries (250ml)
1/4 cup vanilla yogurt (60ml)
1/2 cup unsweetened, toasted coconut (125ml)
2 tsp finely chopped fresh mint, plus a few sprigs for garnish (10ml)
Directions:
Using a sharp knife peel the skin from three oranges. Segment and add to a large bowl. Add the mango, bananas, strawberries and coconut. Set aside
In a separate large bowl add orange zest and the juice from the remaining orange. Add the yogurt and chopped mint to the bowl with the orange juice and mix well.
Add to the fruit to the dressing and toss gently until all of the fruit is well coated. Garnish with mint sprigs and chill in the refrigerator for at least 2 hours before serving.
Yield: 4
Ingredients:
4 x oranges
1 tsp of orange zest (5ml)
1 x mango, peeled, cut from the pit and cubed
2 x bananas, sliced in ¼ inch rounds
1 cup sliced fresh strawberries (250ml)
1/4 cup vanilla yogurt (60ml)
1/2 cup unsweetened, toasted coconut (125ml)
2 tsp finely chopped fresh mint, plus a few sprigs for garnish (10ml)
Directions:
Using a sharp knife peel the skin from three oranges. Segment and add to a large bowl. Add the mango, bananas, strawberries and coconut. Set aside
In a separate large bowl add orange zest and the juice from the remaining orange. Add the yogurt and chopped mint to the bowl with the orange juice and mix well.
Add to the fruit to the dressing and toss gently until all of the fruit is well coated. Garnish with mint sprigs and chill in the refrigerator for at least 2 hours before serving.
Tangy Buttermilk Potato Salad
Tangy Buttermilk Potato Salad
Yield: 6
Ingredients:
5 medium, peeled baking potatoes
Half a green bell pepper
Half a red bell pepper
Half a yellow bell pepper
4 x hard-boiled eggs
1/3 cup of chopped sweet pickles – (75ml)
3 tbsp of sweet pickle juice – (45ml)
4 x sliced green onions
1 tbsp of chives – (15ml)
1 tbsp of garlic salt – (15ml)
1 tsp of freshly ground black pepper – (5ml)
Salt – to taste
Dressing
3/4 cup of mayonnaise – (175ml)
1/2 cup of buttermilk – (125ml)
2 tbsp of chopped fresh chives – (30ml)
1 tbsp of prepared mustard – (15ml)
Directions:
In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool.
Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
Chop cooled potatoes into bite size pieces and to bowl, mixing lightly.
Dressing
In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.
Yield: 6
Ingredients:
5 medium, peeled baking potatoes
Half a green bell pepper
Half a red bell pepper
Half a yellow bell pepper
4 x hard-boiled eggs
1/3 cup of chopped sweet pickles – (75ml)
3 tbsp of sweet pickle juice – (45ml)
4 x sliced green onions
1 tbsp of chives – (15ml)
1 tbsp of garlic salt – (15ml)
1 tsp of freshly ground black pepper – (5ml)
Salt – to taste
Dressing
3/4 cup of mayonnaise – (175ml)
1/2 cup of buttermilk – (125ml)
2 tbsp of chopped fresh chives – (30ml)
1 tbsp of prepared mustard – (15ml)
Directions:
In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool.
Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
Chop cooled potatoes into bite size pieces and to bowl, mixing lightly.
Dressing
In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.
Shrimp Salad
Shrimp Salad
Yield: 6
Ingredients:
1/2 cup of Mayonnaise (125ml)
1/2 cup of sour cream (125ml)
1/2 cup of fresh parsley, chopped (125ml)
3 tbsp fresh chives, chopped (45ml)
1 tbsp tarragon vinegar (15ml)
2 x medium anchovy fillets
Salad
1 1/4 lb. of shrimp, peeled and deveined
3 tbsp tarragon vinegar (45ml)
2 tsp olive oil (10ml)
1/2 tsp of salt (2.5ml)
Directions:
Dressing
Prepare the dressing by placing all of the dressing ingredients into a food processor or blender and blitzing until a thick creamy pea green colour. Place the dressing in a bowl and set in the refrigerator for a minimum of 30 minutes.
Salad
Place the shrimp in a sealable plastic bag. Add the tarragon vinegar, oil and salt. Seal the bag and place the shrimp in the fridge to marinate for 30 minutes.
After 30 minutes, remove the shrimp from the marinade and pat dry. Leave them to come to room temperature for 10-15 minutes.
Preheat the grill to high heat – 2 steamboats with the hand test.
Oil the grill with vegetable oil and place the shrimp on the grate. Grill with the lid up for 2 minutes per side or until opaque. Remove them from the grill and place them into the refrigerator to cool.
Serve the cold shrimp with dressing on the side.
Yield: 6
Ingredients:
1/2 cup of Mayonnaise (125ml)
1/2 cup of sour cream (125ml)
1/2 cup of fresh parsley, chopped (125ml)
3 tbsp fresh chives, chopped (45ml)
1 tbsp tarragon vinegar (15ml)
2 x medium anchovy fillets
Salad
1 1/4 lb. of shrimp, peeled and deveined
3 tbsp tarragon vinegar (45ml)
2 tsp olive oil (10ml)
1/2 tsp of salt (2.5ml)
Directions:
Dressing
Prepare the dressing by placing all of the dressing ingredients into a food processor or blender and blitzing until a thick creamy pea green colour. Place the dressing in a bowl and set in the refrigerator for a minimum of 30 minutes.
Salad
Place the shrimp in a sealable plastic bag. Add the tarragon vinegar, oil and salt. Seal the bag and place the shrimp in the fridge to marinate for 30 minutes.
After 30 minutes, remove the shrimp from the marinade and pat dry. Leave them to come to room temperature for 10-15 minutes.
Preheat the grill to high heat – 2 steamboats with the hand test.
Oil the grill with vegetable oil and place the shrimp on the grate. Grill with the lid up for 2 minutes per side or until opaque. Remove them from the grill and place them into the refrigerator to cool.
Serve the cold shrimp with dressing on the side.
Summer Potato Salad
Summer Potato Salad
Yield: 6
Ingredients:
2 lb. small red or white new potatoes, scrubbed (907grams)
3 cloves garlic, minced
1/4 cup fresh lemon juice (60ml)
1 tsp of salt (5ml)
1 tsp of fresh black pepper (5ml)
1 tsp of cumin (5ml)
1 tsp of sugar (5ml)
1/2 tsp cayenne pepper (2.5ml)
1/2 tsp paprika (2.5ml)
1/2 cup olive oil (125ml)
1/3 cup of fresh chopped parsley (80ml)
1/4 cup fresh chopped cilantro (60ml)
2 cups canned or jarred artichoke hearts, drained and quartered (500ml)
1 cup of black, pitted kalamata olives (250ml)
2 x large ribs celery, diced small
4 x pickled small gherkins, chopped fine
Additional salt and pepper to taste
Directions:
Place the potatoes in a large uncovered pot of boiling salted water. Let potatoes boil for 5 minutes. Reduce heat to low and cover pot with lid. Continue to cook potatoes until tender (approximately10 minutes).
Strain potatoes in a colander. Run potatoes under cold water. When the potatoes are cooled, slice in halves. Place in a large bowl. Combine the potatoes with the parsley, cilantro, artichoke hearts, black-pitted olives, chopped gherkins and celery ribs.
Place garlic in a food processor and puree. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Blend in food processor. Slowly add the olive oil, processing until the dressing is emulsified.
Mix the dressing with the potatoes and refrigerate 30 minutes to infuse flavours. Add salt and pepper to taste.
Yield: 6
Ingredients:
2 lb. small red or white new potatoes, scrubbed (907grams)
3 cloves garlic, minced
1/4 cup fresh lemon juice (60ml)
1 tsp of salt (5ml)
1 tsp of fresh black pepper (5ml)
1 tsp of cumin (5ml)
1 tsp of sugar (5ml)
1/2 tsp cayenne pepper (2.5ml)
1/2 tsp paprika (2.5ml)
1/2 cup olive oil (125ml)
1/3 cup of fresh chopped parsley (80ml)
1/4 cup fresh chopped cilantro (60ml)
2 cups canned or jarred artichoke hearts, drained and quartered (500ml)
1 cup of black, pitted kalamata olives (250ml)
2 x large ribs celery, diced small
4 x pickled small gherkins, chopped fine
Additional salt and pepper to taste
Directions:
Place the potatoes in a large uncovered pot of boiling salted water. Let potatoes boil for 5 minutes. Reduce heat to low and cover pot with lid. Continue to cook potatoes until tender (approximately10 minutes).
Strain potatoes in a colander. Run potatoes under cold water. When the potatoes are cooled, slice in halves. Place in a large bowl. Combine the potatoes with the parsley, cilantro, artichoke hearts, black-pitted olives, chopped gherkins and celery ribs.
Place garlic in a food processor and puree. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Blend in food processor. Slowly add the olive oil, processing until the dressing is emulsified.
Mix the dressing with the potatoes and refrigerate 30 minutes to infuse flavours. Add salt and pepper to taste.
White Texas Sheet Cake
White Texas Sheet Cake
Ingredients
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
Directions
In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
Ingredients
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
Directions
In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
Broccoli And Cauliflower Salad
Broccoli And Cauliflower Salad
Yield: 6
Ingredients:
1 heads broccoli cut into small florets
1 heads cauliflower cut into small florets
1/2 cup red pepper, sliced thin (125ml)
1/2 cup yellow pepper, sliced thin (125ml)
Dressing
1/4 cup sesame oil (60ml)
1 tsp Soya sauce (5ml)
2 tbsp rice wine vinegar (30ml)
1 tbsp honey (15ml)
The juice of 1 lemon
The juice of 1 orange
3 tbsp toasted sesame seeds (45ml)
Directions:
Mix the dressing ingredients in a small bowl
Place broccoli in a steamer set over boiling water. Cover broccoli and steam for 4 minutes or until bright green. Refresh in an ice bath to stop cooking process. Drain broccoli and set aside.
Place cauliflower in a steamer set over boiling water. Cover cauliflower and steam for 6 minutes or until slightly tender. Refresh in an ice bath to stop cooking process. Drain cauliflower and set aside.
Place peppers, cauliflower and broccoli in a large bowl. Toss dressing evenly over vegetables. Place in refrigerator for 1 hour to allow flavours to infuse.
Yield: 6
Ingredients:
1 heads broccoli cut into small florets
1 heads cauliflower cut into small florets
1/2 cup red pepper, sliced thin (125ml)
1/2 cup yellow pepper, sliced thin (125ml)
Dressing
1/4 cup sesame oil (60ml)
1 tsp Soya sauce (5ml)
2 tbsp rice wine vinegar (30ml)
1 tbsp honey (15ml)
The juice of 1 lemon
The juice of 1 orange
3 tbsp toasted sesame seeds (45ml)
Directions:
Mix the dressing ingredients in a small bowl
Place broccoli in a steamer set over boiling water. Cover broccoli and steam for 4 minutes or until bright green. Refresh in an ice bath to stop cooking process. Drain broccoli and set aside.
Place cauliflower in a steamer set over boiling water. Cover cauliflower and steam for 6 minutes or until slightly tender. Refresh in an ice bath to stop cooking process. Drain cauliflower and set aside.
Place peppers, cauliflower and broccoli in a large bowl. Toss dressing evenly over vegetables. Place in refrigerator for 1 hour to allow flavours to infuse.
Beef Dipper Sandwich
Beef Dipper Sandwich
Yield: 10
6 lb. sirloin tip roast (2.27 kg)
10 x large crusty rolls
Marinade
1/2 cup olive oil (125ml)
1 cup dark ale (250ml)
2 sprigs fresh rosemary
1 tbsp fresh black pepper (15ml)
3 cloves garlic crushed
Salt to taste
3 cups beef stock (750ml)
1 x large onion quartered
3 sprigs oregano
Directions:
Place sirloin tip roast in a large plastic sealable bag. Pour marinade over roast and seal baggie. Shake to ensure the meat is well coated. Place the roast in the refrigerator and let marinate for 4 hours.
Preheat barbecue to 325°F/160°C or medium low heat, leaving the center grill off.
Remove roast from marinade and mount on a barbecue rotisserie (Follow manufactures instructions) . Season the roast liberally with salt. Place a drip pan underneath the grate positioned over no heat. Add beef stock, onion, 2 sprigs of rosemary and the oregano to the drip pan.
Mount the rotisserie on the barbecue and cook for approximately 3-4 hours (for medium rare) or desired doneness.
Remove the roast from spit, cover with aluminum foil and let the meat rest for 15-20 minutes before carving.
Remove drip pan with the remaining juices from the grill. Strain the juices through a fine meshed sieve. Set aside and serve as a dip for the sandwiches.
Slice roast thinly and serve on long crusty rolls.
Marinade
In a bowl combine olive oil, dark ale, 2 rosemary sprigs, crushed garlic and black pepper.
Yield: 10
6 lb. sirloin tip roast (2.27 kg)
10 x large crusty rolls
Marinade
1/2 cup olive oil (125ml)
1 cup dark ale (250ml)
2 sprigs fresh rosemary
1 tbsp fresh black pepper (15ml)
3 cloves garlic crushed
Salt to taste
3 cups beef stock (750ml)
1 x large onion quartered
3 sprigs oregano
Directions:
Place sirloin tip roast in a large plastic sealable bag. Pour marinade over roast and seal baggie. Shake to ensure the meat is well coated. Place the roast in the refrigerator and let marinate for 4 hours.
Preheat barbecue to 325°F/160°C or medium low heat, leaving the center grill off.
Remove roast from marinade and mount on a barbecue rotisserie (Follow manufactures instructions) . Season the roast liberally with salt. Place a drip pan underneath the grate positioned over no heat. Add beef stock, onion, 2 sprigs of rosemary and the oregano to the drip pan.
Mount the rotisserie on the barbecue and cook for approximately 3-4 hours (for medium rare) or desired doneness.
Remove the roast from spit, cover with aluminum foil and let the meat rest for 15-20 minutes before carving.
Remove drip pan with the remaining juices from the grill. Strain the juices through a fine meshed sieve. Set aside and serve as a dip for the sandwiches.
Slice roast thinly and serve on long crusty rolls.
Marinade
In a bowl combine olive oil, dark ale, 2 rosemary sprigs, crushed garlic and black pepper.
Squash and Ricotta Salad
Squash and Ricotta Salad
Yield: 4
1/4 cup (50 mL) diced pancetta or bacon
1/4 cup (50 mL) diced onion or shallot
1 1/2 cups (375 mL) small dice butternut squash
1 clove garlic, minced
2 tsp (10 mL) finely chopped fresh sage
1/4 cup (50 mL) white wine
2 tbsp white wine vinegar
1/2 cup (125 mL) water
4 cups washed spinach leaves
2/3 cup (150 mL) ricotta cheese
olive oil, for drizzling
salt and pepper
Directions:
In a large sauté pan over medium-high heat, sauté pancetta or bacon until crispy, then remove to drain. Remove all but 1 tbsp of bacon fat from pan.
In same pan, sauté onion for 4 minutes to soften (not brown), then add squash. Add garlic, sage, wine, vinegar and water and cook for about 6 minutes, until squash is tender. Taste and season.
Spoon warm squash over spinach greens, on a plate or platter and dollop ricotta on top. Drizzle with olive oil and finish with a little sprinkling of salt & pepper. Serve immediately.
Yield: 4
1/4 cup (50 mL) diced pancetta or bacon
1/4 cup (50 mL) diced onion or shallot
1 1/2 cups (375 mL) small dice butternut squash
1 clove garlic, minced
2 tsp (10 mL) finely chopped fresh sage
1/4 cup (50 mL) white wine
2 tbsp white wine vinegar
1/2 cup (125 mL) water
4 cups washed spinach leaves
2/3 cup (150 mL) ricotta cheese
olive oil, for drizzling
salt and pepper
Directions:
In a large sauté pan over medium-high heat, sauté pancetta or bacon until crispy, then remove to drain. Remove all but 1 tbsp of bacon fat from pan.
In same pan, sauté onion for 4 minutes to soften (not brown), then add squash. Add garlic, sage, wine, vinegar and water and cook for about 6 minutes, until squash is tender. Taste and season.
Spoon warm squash over spinach greens, on a plate or platter and dollop ricotta on top. Drizzle with olive oil and finish with a little sprinkling of salt & pepper. Serve immediately.
Spring Pea and Rice Salad
Spring Pea and Rice Salad
Yield: 6
Ingredients:
1-1/4 cup Basmati rice
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1/4 cup chopped green onion
2 tbsp chopped fresh mint
fine salt and ground black pepper
2 cup fresh or frozen baby peas, thawed
1 cup sliced radishes
Directions:
Bring 6 cups water up to a boil and salt generously. Rinse basmati rice in a fine strainer and add to boiling water. Cook uncovered, for exactly 10 minutes, then strain and rinse under cold water until cooled.
Whisk mayonnaise, sour cream, mustard and white wine vinegar together. Stir in chopped green onion and herbs and season to taste. Toss cooled rice, peas and radishes together and dress. Adjust seasoning if necessary and chill until ready to serve.
Dressing can be prepared a day in advance and salad can be tossed up to 4 hours ahead of serving.
Yield: 6
Ingredients:
1-1/4 cup Basmati rice
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1/4 cup chopped green onion
2 tbsp chopped fresh mint
fine salt and ground black pepper
2 cup fresh or frozen baby peas, thawed
1 cup sliced radishes
Directions:
Bring 6 cups water up to a boil and salt generously. Rinse basmati rice in a fine strainer and add to boiling water. Cook uncovered, for exactly 10 minutes, then strain and rinse under cold water until cooled.
Whisk mayonnaise, sour cream, mustard and white wine vinegar together. Stir in chopped green onion and herbs and season to taste. Toss cooled rice, peas and radishes together and dress. Adjust seasoning if necessary and chill until ready to serve.
Dressing can be prepared a day in advance and salad can be tossed up to 4 hours ahead of serving.
Spiced Orange Salad
Spiced Orange Salad
Yield: 6
4 blood oranges
2 navel oranges
4 kiwis
2 tbsp honey
1 tbsp orange liqueur
1/2 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
Directions:
Cut away orange skins with a serrated knife and section. Peel kiwis and slice cross-wise and slice in half again. Stir together honey, liqueur and spices. Toss with orange and kiwi sections. If salad sits for more than 4 hours, you can strain of juices and reduce by half over medium-low heat and add back to concentrate the flavours.
To serve with Blood Orange Syrup Cake, slice cake into wedges, dollop chantilly cream on the side and spoon salad onto plate.
Yield: 6
4 blood oranges
2 navel oranges
4 kiwis
2 tbsp honey
1 tbsp orange liqueur
1/2 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
Directions:
Cut away orange skins with a serrated knife and section. Peel kiwis and slice cross-wise and slice in half again. Stir together honey, liqueur and spices. Toss with orange and kiwi sections. If salad sits for more than 4 hours, you can strain of juices and reduce by half over medium-low heat and add back to concentrate the flavours.
To serve with Blood Orange Syrup Cake, slice cake into wedges, dollop chantilly cream on the side and spoon salad onto plate.
Candied Pineapple Macadamia Loaves
Candied Pineapple Macadamia Loaves
5 C. Candied Pineapple
1 1/2 C. salted macadamia nuts, chopped
1 C. flaked coconut
2 C. flour (fork stir to aerate before measuring)
3/4 C. butter or margarine, at room temperature
1 1/2 C. sugar
5 large eggs
2 T. milk mixed with 1 tsp. vanilla extract
Line three (7 x 3-inch) loaf pans with wax paper. Reserve 1 cup of pineapple. Coat remaining pineapple, macadamia nuts and coconut with 1/4 cup of flour.
Use electric mixer at low speed in a large bowl to cream butter and sugar. Add eggs one at a time, beating each 25 seconds. Add remaining flour alternately with milk mixture. With spoon, stir in pineapple-nut mixture. Divide evenly among pans and press reserved pineapple into tops. Bake at 300ºF for 1 1/4 to 1 1/2 hours. Test for doneness with a wooden pick.
Cool in pans on rack for 15 minutes. Turn out and cool. Store in refrigerator or wrap well and freeze.
5 C. Candied Pineapple
1 1/2 C. salted macadamia nuts, chopped
1 C. flaked coconut
2 C. flour (fork stir to aerate before measuring)
3/4 C. butter or margarine, at room temperature
1 1/2 C. sugar
5 large eggs
2 T. milk mixed with 1 tsp. vanilla extract
Line three (7 x 3-inch) loaf pans with wax paper. Reserve 1 cup of pineapple. Coat remaining pineapple, macadamia nuts and coconut with 1/4 cup of flour.
Use electric mixer at low speed in a large bowl to cream butter and sugar. Add eggs one at a time, beating each 25 seconds. Add remaining flour alternately with milk mixture. With spoon, stir in pineapple-nut mixture. Divide evenly among pans and press reserved pineapple into tops. Bake at 300ºF for 1 1/4 to 1 1/2 hours. Test for doneness with a wooden pick.
Cool in pans on rack for 15 minutes. Turn out and cool. Store in refrigerator or wrap well and freeze.
Tasty Cherry Oatmeal Cookies
Tasty Cherry Oatmeal Cookies
1 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup sugar
1 egg
2 tablespoons milk
3/4 cup dried cherries
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup shortening
1 teaspoon vanilla
2 cups oatmeal
Preheat oven to 350F. In a large mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, brown sugar and sugar. Mix well.
Add shortening, egg, vanilla, and milk; blend well. Add oats; mix well. Add cherries; mix well.
Drop dough by tablespoonfuls on ungreased baking sheet. Bake 12 to 14 minutes.
Store cooled cookies in an airtight container. Makes about 2 1/2 dozen cookies.
1 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup sugar
1 egg
2 tablespoons milk
3/4 cup dried cherries
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup shortening
1 teaspoon vanilla
2 cups oatmeal
Preheat oven to 350F. In a large mixing bowl, combine flour, baking soda, salt, cinnamon, nutmeg, brown sugar and sugar. Mix well.
Add shortening, egg, vanilla, and milk; blend well. Add oats; mix well. Add cherries; mix well.
Drop dough by tablespoonfuls on ungreased baking sheet. Bake 12 to 14 minutes.
Store cooled cookies in an airtight container. Makes about 2 1/2 dozen cookies.
Lynn's Banana Cake
Lynn's Banana Cake
1 box white or yellow cake mix
3 mashed over ripe bananas
cool whip or whipped cream
2 bananas sliced
Prepare cake mix according to package directions. Add mashed bananas. Spread batter in to two greased 9 inch cake pans and bake according to package directions. Let layers cool. Spread whipped cream or cool whip on bottom cake layer and top with 1 sliced banana. Place second cake layer over this.
Top with remaining whipped cream or cool whip and remaining sliced banana.
1 box white or yellow cake mix
3 mashed over ripe bananas
cool whip or whipped cream
2 bananas sliced
Prepare cake mix according to package directions. Add mashed bananas. Spread batter in to two greased 9 inch cake pans and bake according to package directions. Let layers cool. Spread whipped cream or cool whip on bottom cake layer and top with 1 sliced banana. Place second cake layer over this.
Top with remaining whipped cream or cool whip and remaining sliced banana.
Roast Pepper and Carrot Salad
Roast Pepper and Carrot Salad
Yield: 6
Dressing
1 tablepoon balsamic vinegar (15ml)
1/4 cup olive oil (60ml)
juice of one lemon
1 tablespoon capers, rinsed and coarsely chopped (15ml)
salt and pepper to taste
1 teaspoon roasted garlic (15ml)
Roasted Garlic
1 head of garlic
olive oil
sprig of fresh thyme
pepper
Roast Pepper and Carrot Salad
4 carrots, halved
1 red onion quartered
2 red bell peppers
2 yellow bell peppers
1 whole head garlic roasted
1 teaspoon dried basil (5ml)
1 teaspoon dried oregano (5ml)
2 tablespoons olive oil (30ml)
1 cup baby cherry tomatoes
3 tablespoons roughly chopped fresh flat-leaf parsley (45ml)
3 tablespoons fresh basil
Roast Pepper and Carrot Salad
Clean peppers, cut in half and remove seeds. Clean onions and quarter leaving the root on to hold the onion together on the grill. Peel carrots and cut in half lengthwise.
Place all prepared vegetables in a bowl, toss with olive oil and season with salt and pepper.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.
Preheat grill to high on one side and medium on the other side.
Place the garlic in the upper rack of the grill where it will be exposed to low heat. Cook for approximately 15 minutes or until tender. Remove.
Place peppers and carrots over high heat and place onions over medium heat.
Cook peppers and carrots approximately 1-2 minutes per side or until lightly charred, but still crisp. Remove from grill
Cook onion approximately 3-4 minutes per side or until golden brown char marks are achieved. Remove from grill.
Place all ingredients in refrigerator to cool.
Once cool, chop peppers into bite sized pieces. Remove core from onions so to have petals of onions. Place all vegetables in a bowl and add the fresh tomatoes, parsley and basil.
To make the dressing, combine mashed roasted garlic (without skin), 1/4 cup of olive oil, juice of one lemon, balsamic vinegar, capers and mix to combine.
Pour over salad. Serve chilled
Yield: 6
Dressing
1 tablepoon balsamic vinegar (15ml)
1/4 cup olive oil (60ml)
juice of one lemon
1 tablespoon capers, rinsed and coarsely chopped (15ml)
salt and pepper to taste
1 teaspoon roasted garlic (15ml)
Roasted Garlic
1 head of garlic
olive oil
sprig of fresh thyme
pepper
Roast Pepper and Carrot Salad
4 carrots, halved
1 red onion quartered
2 red bell peppers
2 yellow bell peppers
1 whole head garlic roasted
1 teaspoon dried basil (5ml)
1 teaspoon dried oregano (5ml)
2 tablespoons olive oil (30ml)
1 cup baby cherry tomatoes
3 tablespoons roughly chopped fresh flat-leaf parsley (45ml)
3 tablespoons fresh basil
Roast Pepper and Carrot Salad
Clean peppers, cut in half and remove seeds. Clean onions and quarter leaving the root on to hold the onion together on the grill. Peel carrots and cut in half lengthwise.
Place all prepared vegetables in a bowl, toss with olive oil and season with salt and pepper.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.
Preheat grill to high on one side and medium on the other side.
Place the garlic in the upper rack of the grill where it will be exposed to low heat. Cook for approximately 15 minutes or until tender. Remove.
Place peppers and carrots over high heat and place onions over medium heat.
Cook peppers and carrots approximately 1-2 minutes per side or until lightly charred, but still crisp. Remove from grill
Cook onion approximately 3-4 minutes per side or until golden brown char marks are achieved. Remove from grill.
Place all ingredients in refrigerator to cool.
Once cool, chop peppers into bite sized pieces. Remove core from onions so to have petals of onions. Place all vegetables in a bowl and add the fresh tomatoes, parsley and basil.
To make the dressing, combine mashed roasted garlic (without skin), 1/4 cup of olive oil, juice of one lemon, balsamic vinegar, capers and mix to combine.
Pour over salad. Serve chilled
Orange Cream Cheese Bread
Orange Cream Cheese Bread
8 ounces cream cheese, softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
2 tablespoons grated orange peel
1/2 teaspoon orange extract
2/3 cup orange juice
Combine cream cheese and shortening, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
Stir in nuts, orange peel and extract. Pour batter into two 8- or 9-inch loaf pans which have been coated with vegetable cooking spray.
Bake at 375 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes; orange pour juice over loaves. Remove to wire rack to cool.
Recipe source: Corner Sweet Shoppe yahoo group, submitted by berude2u
8 ounces cream cheese, softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
2 tablespoons grated orange peel
1/2 teaspoon orange extract
2/3 cup orange juice
Combine cream cheese and shortening, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
Stir in nuts, orange peel and extract. Pour batter into two 8- or 9-inch loaf pans which have been coated with vegetable cooking spray.
Bake at 375 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes; orange pour juice over loaves. Remove to wire rack to cool.
Recipe source: Corner Sweet Shoppe yahoo group, submitted by berude2u
Pasta Salad
Pasta Salad
Yield: 6
3 cups orzo pasta, cooked and cooled
1 cup cucumber, cubed (250ml)
3 x green onions, chopped
3/4 cup of feta cheese, crumbled (187ml)
1/2 cup black olive, pitted and diced (125ml)
2 tbsp olive oil (30ml)
Juice of 2 lemons
1 tbsp fresh oregano, chopped (15ml)
3 tbsp parsley, chopped (45ml)
1 tsp garlic, diced (5ml)
Pepper and kosher salt to taste
Directions:
Combine all of the ingredients together in a large bow and toss gently. Refrigerate for at least 1 hour up to 24 hours before serving.
Yield: 6
3 cups orzo pasta, cooked and cooled
1 cup cucumber, cubed (250ml)
3 x green onions, chopped
3/4 cup of feta cheese, crumbled (187ml)
1/2 cup black olive, pitted and diced (125ml)
2 tbsp olive oil (30ml)
Juice of 2 lemons
1 tbsp fresh oregano, chopped (15ml)
3 tbsp parsley, chopped (45ml)
1 tsp garlic, diced (5ml)
Pepper and kosher salt to taste
Directions:
Combine all of the ingredients together in a large bow and toss gently. Refrigerate for at least 1 hour up to 24 hours before serving.
Mom's Banana Bread
Mom's Banana Bread
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preparation
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended. Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice).
Yield 4 loaves, 4 servings per loaf (serving size: 1 slice)
Rhonda G in Missouri
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
Preparation
Preheat oven to 350°.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended. Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice).
Yield 4 loaves, 4 servings per loaf (serving size: 1 slice)
Rhonda G in Missouri
Wednesday, June 22, 2011
Low Country Boil
Popular in the Low Country of South Carolina and Georgia, this great easy one pot meal is very forgiving. Buy your seafood on sale and hold it in the freezer until you have enough.-Michelle
Low Country Boil
Adjust the amounts by how many people you are serving and what you have on hand.
5 lbs- Potatoes small red potatoes or larger potatoes cut into chunks
3 lbs Beef Sausage cut into 1 in pieces*
Corn on the cob, cut in half
Crab legs
Onion cut into large chunks
Old Bay Seasoning
Shrimp
Boil water in a large pot either over an open fire, or on the stove. Add your potatoes, Old Bay, and sausage. Bring back to a boil, cook until potatoes are half done (15 minutes or so). Add in corn, crab, and onions.
Add the shrimp when everything is done cooking. Right before eating.
Drain before serving. Most people dump in in the middle of a newspaper covered picnic table to serve.
*I have used Italian sausage along with the beef sausage with great results. Your base is potatoes, corn, and sausage, so you can mix and match the rest according to your likes and dislikes. Mussels, oysters and crawfish could also be added if you like.
Low Country Boil
Adjust the amounts by how many people you are serving and what you have on hand.
5 lbs- Potatoes small red potatoes or larger potatoes cut into chunks
3 lbs Beef Sausage cut into 1 in pieces*
Corn on the cob, cut in half
Crab legs
Onion cut into large chunks
Old Bay Seasoning
Shrimp
Boil water in a large pot either over an open fire, or on the stove. Add your potatoes, Old Bay, and sausage. Bring back to a boil, cook until potatoes are half done (15 minutes or so). Add in corn, crab, and onions.
Add the shrimp when everything is done cooking. Right before eating.
Drain before serving. Most people dump in in the middle of a newspaper covered picnic table to serve.
*I have used Italian sausage along with the beef sausage with great results. Your base is potatoes, corn, and sausage, so you can mix and match the rest according to your likes and dislikes. Mussels, oysters and crawfish could also be added if you like.
I started a Facebook page to swap recipes, ask questions or just chat.
http://www.facebook.com/pages/From-the-Kitchen/150346788350293#!/pages/From-the-Kitchen/150346788350293?v=wall
http://www.facebook.com/pages/From-the-Kitchen/150346788350293#!/pages/From-the-Kitchen/150346788350293?v=wall
Cranberry Shortbread with Orange Zest
Cranberry Shortbread with Orange Zest
1/2 cup dried cranberries
1 1/2 cup all-purpose flour
10 tablespoons softened butter
1/2 cup confectioners' sugar
finely grated zest of 1 orange
Preparation:
Preheat oven to 325°. In a food processor, pulse the cranberries with the flour until cranberries are finely chopped. This will take a few minutes, and make sure you have the processor opening well covered. Or, finely chop the cranberries by hand or using a chopper, then stir into the flour.
Combine the flour and cranberry mixture, the soft butter, sugar, and orange zest. Stir until blended and you have a soft dough. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out the dough to about 1/4-inch (or slightly more) thickness. Cut out with cookie cutters or use a sharp knife and cut into strips. Place on a lightly greased baking sheet or a baking sheet lined with parchment paper or silicone mat. Prick the cookies in a few places with a fork.
Bake for 20 minutes, or until just lightly browned on the bottoms. Makes about 1 1/2 to 2 dozen cookies, depending on size.
1/2 cup dried cranberries
1 1/2 cup all-purpose flour
10 tablespoons softened butter
1/2 cup confectioners' sugar
finely grated zest of 1 orange
Preparation:
Preheat oven to 325°. In a food processor, pulse the cranberries with the flour until cranberries are finely chopped. This will take a few minutes, and make sure you have the processor opening well covered. Or, finely chop the cranberries by hand or using a chopper, then stir into the flour.
Combine the flour and cranberry mixture, the soft butter, sugar, and orange zest. Stir until blended and you have a soft dough. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out the dough to about 1/4-inch (or slightly more) thickness. Cut out with cookie cutters or use a sharp knife and cut into strips. Place on a lightly greased baking sheet or a baking sheet lined with parchment paper or silicone mat. Prick the cookies in a few places with a fork.
Bake for 20 minutes, or until just lightly browned on the bottoms. Makes about 1 1/2 to 2 dozen cookies, depending on size.
Spiced Orange Salad
Spiced Orange Salad
Yield: 6
Ingredients:
4 blood oranges
2 navel oranges
4 kiwis
2 tbsp honey
1 tbsp orange liqueur
1/2 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
Directions:
Cut away orange skins with a serrated knife and section. Peel kiwis and slice cross-wise and slice in half again. Stir together honey, liqueur and spices. Toss with orange and kiwi sections. If salad sits for more than 4 hours, you can strain of juices and reduce by half over medium-low heat and add back to concentrate the flavours.
To serve with Blood Orange Syrup Cake, slice cake into wedges, dollop chantilly cream on the side and spoon salad onto plate.
Yield: 6
Ingredients:
4 blood oranges
2 navel oranges
4 kiwis
2 tbsp honey
1 tbsp orange liqueur
1/2 tsp cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
Directions:
Cut away orange skins with a serrated knife and section. Peel kiwis and slice cross-wise and slice in half again. Stir together honey, liqueur and spices. Toss with orange and kiwi sections. If salad sits for more than 4 hours, you can strain of juices and reduce by half over medium-low heat and add back to concentrate the flavours.
To serve with Blood Orange Syrup Cake, slice cake into wedges, dollop chantilly cream on the side and spoon salad onto plate.
Peameal Sandwiches with Coleslaw
Peameal Sandwiches with Coleslaw
Yield: 6
Peameal Sandwiches
3 pounds (1.4 kg) whole peameal pork loin
1 cup (250 mL) good quality tomato salsa
2/3 cup (150 mL) brown sugar
1/2 cup (125 mL) white vinegar
6 x Kaiser rolls
Spicy Slaw
3 tbsp (45 mL) fresh lime juice
1 tsp (5 mL) Dijon mustard
2 tsp (10 mL) sugar
2 tsp (10 mL) freshly grated ginger
1 x jalapeno pepper, seeded and minced
6 tbsp (90 mL) extra virgin olive oil
5 cups (1.25 L) grated red cabbage
3/4 cup (175 mL) chopped green onion
1/3 cup (75 mL) golden raisins
Directions:
Peameal Sandwiches
Preheat grill to medium and place whole peameal loin on grill. Cook covered, rotating and turning, until centre of peameal reaches a temperature of 160 F, about 75 minutes.
While peameal is cooking, purée salsa, brown sugar and vinegar and simmer in a saucepot until glaze consistency. Brush half the glaze onto peameal during last 15 minutes of cooking.
To serve, slice peameal thinly and stack onto sliced Kaiser rolls. Drizzle with reserved glaze and top with Spicy Slaw.
Spicy Slaw
Whisk lime juice, mustard, sugar, ginger and jalapeno together. Slowly add olive oil while whisking.
Pour dressing over cabbage, green onions and raisins. Season to taste and chill until ready to serve. Slaw can be prepared up to 4 hours in advance.
Yield: 6
Peameal Sandwiches
3 pounds (1.4 kg) whole peameal pork loin
1 cup (250 mL) good quality tomato salsa
2/3 cup (150 mL) brown sugar
1/2 cup (125 mL) white vinegar
6 x Kaiser rolls
Spicy Slaw
3 tbsp (45 mL) fresh lime juice
1 tsp (5 mL) Dijon mustard
2 tsp (10 mL) sugar
2 tsp (10 mL) freshly grated ginger
1 x jalapeno pepper, seeded and minced
6 tbsp (90 mL) extra virgin olive oil
5 cups (1.25 L) grated red cabbage
3/4 cup (175 mL) chopped green onion
1/3 cup (75 mL) golden raisins
Directions:
Peameal Sandwiches
Preheat grill to medium and place whole peameal loin on grill. Cook covered, rotating and turning, until centre of peameal reaches a temperature of 160 F, about 75 minutes.
While peameal is cooking, purée salsa, brown sugar and vinegar and simmer in a saucepot until glaze consistency. Brush half the glaze onto peameal during last 15 minutes of cooking.
To serve, slice peameal thinly and stack onto sliced Kaiser rolls. Drizzle with reserved glaze and top with Spicy Slaw.
Spicy Slaw
Whisk lime juice, mustard, sugar, ginger and jalapeno together. Slowly add olive oil while whisking.
Pour dressing over cabbage, green onions and raisins. Season to taste and chill until ready to serve. Slaw can be prepared up to 4 hours in advance.
Marinated Flank Steak Salad
Marinated Flank Steak Salad
Yield: 6
Red Onion Vinaigrette
1/3 cup (75 mL) chopped red onion
3 tbsp (75 mL) chopped red onion
3 tbsp (45 mL) red wine vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) finely chopped fresh tarragon
3/4 cup (175 mL) canola or grapeseed oil
salt and pepper
Salad
6 x fresh apricots, cut in half and pitted
6 cups (1.5 L) mixed tender greens, such as Boston, or leaf lettuce
1/2 cup (125 mL) lightly toasted walnut pieces
1/3 cup (75 mL) crumbled Feta cheese
Marinated Flank Steak
1 cup (250 mL) red wine vinegar
1/4 cup (125 mL) soy sauce
2 tbsp (30 mL) Dijon mustard
6 cloves garlic, sliced
1 x onion, sliced
3 sprigs fresh rosemary
2 tbsp (30 mL) olive oil
2 pounds beef flank steak
coarse salt and cracked black pepper
Directions:
Red Onion Vinaigrette
For vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food processor or with a hand blender until smooth. While blending, slowly pour in oil until incorporated. If vinaigrette is too thick, whisk in 2 to 3 tbsp (30-45 mL) warm water. Season to taste.
To build salad, grill apricot halves over high heat turning once, just to soften and add grill marks, about 4 minutes. Slice apricot halves into half again and toss with 2 tbsp (30 mL) of vinaigrette.
Arrange salad greens on a platter and arrange apricots on top. Sprinkle salad with walnut pieces and Feta and dress immediately before serving (or serve vinaigrette on the side).
Stir vinegar, soy sauce and mustard in a large flat dish. Stir in garlic and onion and pull rosemary leaves off their stem and add. Whisk in oil. Add flank steak and spoon some of the marinade (including garlic & onions over top). Cover dish and chill for 30 minutes up to 12 hours before grilling, turning steak once or twice.
To cook, grill steak over high heat, about 5 minutes on each side (do not cook past medium). Let steak rest on a cutting board for 3 minutes before slicing on the bias (against the grain). Arrange steak on salad or on side plate and sprinkle with salt and pepper before serving.
Yield: 6
Red Onion Vinaigrette
1/3 cup (75 mL) chopped red onion
3 tbsp (75 mL) chopped red onion
3 tbsp (45 mL) red wine vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) finely chopped fresh tarragon
3/4 cup (175 mL) canola or grapeseed oil
salt and pepper
Salad
6 x fresh apricots, cut in half and pitted
6 cups (1.5 L) mixed tender greens, such as Boston, or leaf lettuce
1/2 cup (125 mL) lightly toasted walnut pieces
1/3 cup (75 mL) crumbled Feta cheese
Marinated Flank Steak
1 cup (250 mL) red wine vinegar
1/4 cup (125 mL) soy sauce
2 tbsp (30 mL) Dijon mustard
6 cloves garlic, sliced
1 x onion, sliced
3 sprigs fresh rosemary
2 tbsp (30 mL) olive oil
2 pounds beef flank steak
coarse salt and cracked black pepper
Directions:
Red Onion Vinaigrette
For vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food processor or with a hand blender until smooth. While blending, slowly pour in oil until incorporated. If vinaigrette is too thick, whisk in 2 to 3 tbsp (30-45 mL) warm water. Season to taste.
To build salad, grill apricot halves over high heat turning once, just to soften and add grill marks, about 4 minutes. Slice apricot halves into half again and toss with 2 tbsp (30 mL) of vinaigrette.
Arrange salad greens on a platter and arrange apricots on top. Sprinkle salad with walnut pieces and Feta and dress immediately before serving (or serve vinaigrette on the side).
Stir vinegar, soy sauce and mustard in a large flat dish. Stir in garlic and onion and pull rosemary leaves off their stem and add. Whisk in oil. Add flank steak and spoon some of the marinade (including garlic & onions over top). Cover dish and chill for 30 minutes up to 12 hours before grilling, turning steak once or twice.
To cook, grill steak over high heat, about 5 minutes on each side (do not cook past medium). Let steak rest on a cutting board for 3 minutes before slicing on the bias (against the grain). Arrange steak on salad or on side plate and sprinkle with salt and pepper before serving.
Chocolate Bread Pudding
Chocolate Bread Pudding
2 cups milk
3 ounces unsweetened chocolate -- chopped
3 cups fresh coarse white bread crumbs
4 large eggs
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup whipping cream
1/4 cup Kahlua or other coffee liqueur
Preheat oven to 325 degrees. Butter 10 cup souffle dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place bread crumbs in large bowl; pour chocolate mixture over.
Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and kahlua. Pour over bread crumb mixture and stir to combine.
Transfer to prepare souffle dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.
Source: "Key Home Gourmet CD Collection"
2 cups milk
3 ounces unsweetened chocolate -- chopped
3 cups fresh coarse white bread crumbs
4 large eggs
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup whipping cream
1/4 cup Kahlua or other coffee liqueur
Preheat oven to 325 degrees. Butter 10 cup souffle dish. Scald milk in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted. Place bread crumbs in large bowl; pour chocolate mixture over.
Whisk eggs, sugar, butter, vanilla, cinnamon and salt in medium bowl. Whisk in cream and kahlua. Pour over bread crumb mixture and stir to combine.
Transfer to prepare souffle dish. Bake until pudding puffs up and center is almost set, about 1 hour. Serve warm.
Source: "Key Home Gourmet CD Collection"
Mae's Broccoli Cheddar Salad
Mae's Broccoli Cheddar Salad
Yield: 4
1/4 cup raisins
1/4 cup dried cranberries
3 cups broccoli florets, cut into very small pieces
4 strips cooked bacon, chopped
1 x green onion, chopped
1/3 cup mayonnaise
3 tbsp sour cream
1 tbsp lemon juice
1 cup grated medium Cheddar cheese
salt and pepper
Directions:
Soak raisins and dried cranberries in hot tap water for a minute or two, to soften. Drain and reserve.
Toss broccoli, bacon and green onion together. In a separate bowl, stir mayonnaise, sour cream and lemon juice and stir into broccoli mixture. Add cheddar cheese, raisins and dried cranberries and season to taste.
Chill until ready to serve.
Yield: 4
1/4 cup raisins
1/4 cup dried cranberries
3 cups broccoli florets, cut into very small pieces
4 strips cooked bacon, chopped
1 x green onion, chopped
1/3 cup mayonnaise
3 tbsp sour cream
1 tbsp lemon juice
1 cup grated medium Cheddar cheese
salt and pepper
Directions:
Soak raisins and dried cranberries in hot tap water for a minute or two, to soften. Drain and reserve.
Toss broccoli, bacon and green onion together. In a separate bowl, stir mayonnaise, sour cream and lemon juice and stir into broccoli mixture. Add cheddar cheese, raisins and dried cranberries and season to taste.
Chill until ready to serve.
BREAD AND BUTTER PUDDING
BREAD AND BUTTER PUDDING
10 slices bread
1-1/4 cup milk
1/4 cup butter melted
1/3 cup firmly packed brown sugar
2 teaspoons mixed spice
1 large egg beaten
1 cup chopped dried mixed fruit
1-1/2 teaspoons grated orange zest
1/2 teaspoon freshly grated nutmeg
Trim crusts from bread then tear into pieces and place in a large bowl and cover with milk. Let rest for 30 minutes then preheat oven to 375. Generously butter a baking dish. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg. Bake in preheated oven for 60 minutes.
10 slices bread
1-1/4 cup milk
1/4 cup butter melted
1/3 cup firmly packed brown sugar
2 teaspoons mixed spice
1 large egg beaten
1 cup chopped dried mixed fruit
1-1/2 teaspoons grated orange zest
1/2 teaspoon freshly grated nutmeg
Trim crusts from bread then tear into pieces and place in a large bowl and cover with milk. Let rest for 30 minutes then preheat oven to 375. Generously butter a baking dish. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg. Bake in preheated oven for 60 minutes.
Garlic Coleslaw
Garlic Coleslaw
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp maple syrup
2 x garlic cloves, minced
salt and pepper
6 cup finely sliced green cabbage
3 x green onions, sliced on a bias
golden raisins
1/2 cup lightly toasted walnut pieces
Directions:
Garlic Coleslaw
Whisk all ingredients for dressing and season lightly. Toss cabbage, green onion, raisins and walnuts with dressing and adjust seasoning.
1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp lemon juice
2 tbsp maple syrup
2 x garlic cloves, minced
salt and pepper
6 cup finely sliced green cabbage
3 x green onions, sliced on a bias
golden raisins
1/2 cup lightly toasted walnut pieces
Directions:
Garlic Coleslaw
Whisk all ingredients for dressing and season lightly. Toss cabbage, green onion, raisins and walnuts with dressing and adjust seasoning.
Creamy Vegetable Casserole
Creamy Vegetable Casserole
1 large butternut squash -- about 2 1/2 pound, peeled and cut into 1/4-inch thick slices
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves -- crushed
1 package frozen chopped spinach -- (10 ounces) thawed and squeezed dry
1 jar Ragu Cheese Creations Classic Alfredo -- (16 ounces) Sauce
1/2 cup chicken broth or water
2/3 cup grated Parmesan cheese
3 tablespoons fresh bread crumbs
Preheat oven to 400 degrees. In greased 2 1/2 quart casserole, arrange 1/2 of the squash. Season, if desired with salt and ground black pepper. Sprinkle with 1/2 teaspoon thyme, then top with spinach and
remaining squash. In medium bowl, combine Ragu Cheese Creations Sauce and broth; evenly pour over vegetables. Cover with aluminum foil and bake 40 minutes or until squash is tender. Remove foil and sprinkle with cheese combined with bread crumbs. Bake an additional 15 minutes or until golden.
Tip: make this dish one day ahead, then reheat before serving.
Recipe is from Ragu and sent to you by Betty Copeland
Posted To Recipelu 10/25-10/31/ 99
Formatted By Diane Geary
NOTES : Serves 6
1 large butternut squash -- about 2 1/2 pound, peeled and cut into 1/4-inch thick slices
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves -- crushed
1 package frozen chopped spinach -- (10 ounces) thawed and squeezed dry
1 jar Ragu Cheese Creations Classic Alfredo -- (16 ounces) Sauce
1/2 cup chicken broth or water
2/3 cup grated Parmesan cheese
3 tablespoons fresh bread crumbs
Preheat oven to 400 degrees. In greased 2 1/2 quart casserole, arrange 1/2 of the squash. Season, if desired with salt and ground black pepper. Sprinkle with 1/2 teaspoon thyme, then top with spinach and
remaining squash. In medium bowl, combine Ragu Cheese Creations Sauce and broth; evenly pour over vegetables. Cover with aluminum foil and bake 40 minutes or until squash is tender. Remove foil and sprinkle with cheese combined with bread crumbs. Bake an additional 15 minutes or until golden.
Tip: make this dish one day ahead, then reheat before serving.
Recipe is from Ragu and sent to you by Betty Copeland
Posted To Recipelu 10/25-10/31/ 99
Formatted By Diane Geary
NOTES : Serves 6
Chilled Grilled Seafood Salad
Chilled Grilled Seafood Salad
1 lb. whole calamari, cleaned
1 lb. shrimp, peeled and deveined
1 lb. sea scallops
1 cup shredded radicchio
1/2 cup chopped green onion
1/2 cup diced tomato
3 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
3 tbsp extra virgin olive oil
2 tbsp fresh lime juice
dash hot sauce (optional)
salt and pepper
Directions:
Chilled Grilled Seafood Salad
Heat grill to high and grill seafood on each side, turning once, for about 4 minutes. Remove from heat and cool.
Cut seafood into bite-size pieces. Toss with remaining ingredients and season to taste and chill. If preparing more than 2 hours ahead of time, add radicchio just before serving.
1 lb. whole calamari, cleaned
1 lb. shrimp, peeled and deveined
1 lb. sea scallops
1 cup shredded radicchio
1/2 cup chopped green onion
1/2 cup diced tomato
3 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
3 tbsp extra virgin olive oil
2 tbsp fresh lime juice
dash hot sauce (optional)
salt and pepper
Directions:
Chilled Grilled Seafood Salad
Heat grill to high and grill seafood on each side, turning once, for about 4 minutes. Remove from heat and cool.
Cut seafood into bite-size pieces. Toss with remaining ingredients and season to taste and chill. If preparing more than 2 hours ahead of time, add radicchio just before serving.
Club Sandwich Roll
Club Sandwich Roll
Yield: 6
Dough
2 cups warm water (just barely above body temperature)
1 tbsp instant yeast
1 tbsp honey or sugar
2 tbsp cornmeal
4 cups all-purpose flour
2 tsp salt
1/3 cup olive oil
Filling
8 strips bacon, cooked
3 cups shredded honey mustard glazed chicken
2 cups grated cheddar cheese
1/3 cup chopped sundried tomato
For dough, mix water, yeast, honey or sugar and cornmeal and let sit for 5 minutes.
Stir in 3 ½ cups flour, salt and olive oil and mix (on low speed with a dough hook if using a stand-up mixer) until dough comes together. Add remaining ½ cup flour if dough is sticky and clings to the side of the bowl. Continue kneading on low speed in mixer or by turning out and kneading by hand on a lightly floured surface until elastic.
Place dough in a lightly oiled bowl, cover and let sit in a draught-free place for an hour.
Once rested and doubled in size, turn dough out onto a lightly floured surface and roll out into a sheet, just over ½-inch thick and 18 by 9 inches in size.
Arrange bacon slices lengthwise across dough, sprinkle shredded chicken over and top with grated cheese and sun dried tomato. Roll dough up by the short end and place in a greased 9-x-5-inch loaf pan. Cover dough with a tea towel and let rest 30 minutes.
Preheat oven to 375 F. Bake Club Sandwich Roll for 20 minutes at 375 F, then reduce oven temperature to 350 F and bake another 25 minutes. Let Roll cool for 15 minutes, then turn out of pan to cool 30 minutes.
Slice and serve immediately, or chill and serve cold.
Yield: 6
Dough
2 cups warm water (just barely above body temperature)
1 tbsp instant yeast
1 tbsp honey or sugar
2 tbsp cornmeal
4 cups all-purpose flour
2 tsp salt
1/3 cup olive oil
Filling
8 strips bacon, cooked
3 cups shredded honey mustard glazed chicken
2 cups grated cheddar cheese
1/3 cup chopped sundried tomato
For dough, mix water, yeast, honey or sugar and cornmeal and let sit for 5 minutes.
Stir in 3 ½ cups flour, salt and olive oil and mix (on low speed with a dough hook if using a stand-up mixer) until dough comes together. Add remaining ½ cup flour if dough is sticky and clings to the side of the bowl. Continue kneading on low speed in mixer or by turning out and kneading by hand on a lightly floured surface until elastic.
Place dough in a lightly oiled bowl, cover and let sit in a draught-free place for an hour.
Once rested and doubled in size, turn dough out onto a lightly floured surface and roll out into a sheet, just over ½-inch thick and 18 by 9 inches in size.
Arrange bacon slices lengthwise across dough, sprinkle shredded chicken over and top with grated cheese and sun dried tomato. Roll dough up by the short end and place in a greased 9-x-5-inch loaf pan. Cover dough with a tea towel and let rest 30 minutes.
Preheat oven to 375 F. Bake Club Sandwich Roll for 20 minutes at 375 F, then reduce oven temperature to 350 F and bake another 25 minutes. Let Roll cool for 15 minutes, then turn out of pan to cool 30 minutes.
Slice and serve immediately, or chill and serve cold.
Cheesy Swiss Ham and Egg Bake With Potato Crust
Cheesy Swiss Ham and Egg Bake With Potato Crust
1 (15 ounce) package frozen potato patties (slightly thawed)
1 tablespoon melted butter
2 cups shredded swiss cheese (can use more cheese)
2 cups finely chopped cooked ham
1 (10 ounce) can sliced mushrooms, well drained
4 large eggs
2 tablespoons whipping cream or 18% table cream
1 teaspoon seasoning salt (or to taste)
black pepper
1/4 teaspoon paprika
Grease a 9-inch baking dish.
Cut and fit the potato patties into the bottom of the pie plate; press firmly, then brush with melted butter.
Bake at 425 degrees for about 20 minutes; remove from oven.
Reduce oven temperature to 350 degrees. Sprinkle with grated cheese, ham and mushrooms.
In a small bowl whisk together eggs with whipping cream, seasoned salt and black pepper, then pour over the pie.
Bake for 30-40 minutes or until center is set.
Let stand for 10 minutes.
Recipe makes 6 servings
1 (15 ounce) package frozen potato patties (slightly thawed)
1 tablespoon melted butter
2 cups shredded swiss cheese (can use more cheese)
2 cups finely chopped cooked ham
1 (10 ounce) can sliced mushrooms, well drained
4 large eggs
2 tablespoons whipping cream or 18% table cream
1 teaspoon seasoning salt (or to taste)
black pepper
1/4 teaspoon paprika
Grease a 9-inch baking dish.
Cut and fit the potato patties into the bottom of the pie plate; press firmly, then brush with melted butter.
Bake at 425 degrees for about 20 minutes; remove from oven.
Reduce oven temperature to 350 degrees. Sprinkle with grated cheese, ham and mushrooms.
In a small bowl whisk together eggs with whipping cream, seasoned salt and black pepper, then pour over the pie.
Bake for 30-40 minutes or until center is set.
Let stand for 10 minutes.
Recipe makes 6 servings
Double Strawberry Freeze Cake
Double Strawberry Freeze Cake
1 angel food cake
1/2 gallon strawberry ice cream
1 small pkg strawberry jello
1 small container Cool Whip
In large mixing bowl combine broken pieces of angel food cake, softened ice cream, jello and thawed Cool Whip. Mix well and place in a 10 inch tube pan. Freeze completely.
Before serving dip pan in warm water for a few seconds. Garnish with fresh strawberries.
1 angel food cake
1/2 gallon strawberry ice cream
1 small pkg strawberry jello
1 small container Cool Whip
In large mixing bowl combine broken pieces of angel food cake, softened ice cream, jello and thawed Cool Whip. Mix well and place in a 10 inch tube pan. Freeze completely.
Before serving dip pan in warm water for a few seconds. Garnish with fresh strawberries.
Lowfat Asian Chicken Stir-Fry
Lowfat Asian Chicken Stir-Fry
from Campbell's Kitchen
Vegetable cooking spray
2 cups broccoli florets
1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
1 can (10 1/2 ounces) Campbell's® Fat Free Chicken Gravy
1 tablespoon soy sauce
1/4 teaspoon ground ginger
4 cups hot cooked rice, cooked without salt
1. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the broccoli and pepper and stir-fry until tender-crisp. Remove the vegetables from the skillet.
2. Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
3. Stir the gravy, soy sauce and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Makes: 4 servings (about 1 cup each).
Kitchen Clip- Don't be afraid to change up the vegetables to suit the season or your mood. Try sliced mushrooms, chopped asparagus or snow pea pods; for the best stir-frying results, keep the amount to about 3 1/2 cups total.
from Campbell's Kitchen
Vegetable cooking spray
2 cups broccoli florets
1 medium green or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
1 can (10 1/2 ounces) Campbell's® Fat Free Chicken Gravy
1 tablespoon soy sauce
1/4 teaspoon ground ginger
4 cups hot cooked rice, cooked without salt
1. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the broccoli and pepper and stir-fry until tender-crisp. Remove the vegetables from the skillet.
2. Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
3. Stir the gravy, soy sauce and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Makes: 4 servings (about 1 cup each).
Kitchen Clip- Don't be afraid to change up the vegetables to suit the season or your mood. Try sliced mushrooms, chopped asparagus or snow pea pods; for the best stir-frying results, keep the amount to about 3 1/2 cups total.
Banana and Spud Salad
Banana and Spud Salad
Yield: 6
2 x 1/2 lb. red-skin or baby potatoes (1kg)
1 pounds greenish bananas (4 or 5)
1 red onion sliced thin
1/4 cup capers, drained (60ml)
4 tablespoons olive oil (1/4 cup or 60ml)
2 tablespoon white wine vinegar (30ml)
1 tablespoon Dijon mustard (15ml)
2 1/2 teaspoons salt (12ml)
1 teaspoon milled black pepper (5ml)
3 tablespoons chives (15ml)
1 red bell pepper sliced thinly
Directions:
Wash and quarter potatoes with skin on. Place potatoes in a pot of boiling water for 7 minutes, or until just cooked. Remove, place in a colander and chill under cool running water. Cut the quarters in half and place in a large bowl.
Bring a large pot of water to a boil. Peel green unripe bananas. Begin slicing into boiling water to cook for just 30 seconds.
Once cooked pour the bananas into a colander to drain all of the water off.
Place bananas into the bowl with the potatoes and add sliced onion and capers. In a separate bowl, whisk together olive oil mustard, vinegar, salt, pepper and chives. Pour over top of the potatoes and bananas and toss. Place the salad into the refrigerator to cool for a minimum of 30 minutes up to 1 hour.
Serves 6-8
Yield: 6
2 x 1/2 lb. red-skin or baby potatoes (1kg)
1 pounds greenish bananas (4 or 5)
1 red onion sliced thin
1/4 cup capers, drained (60ml)
4 tablespoons olive oil (1/4 cup or 60ml)
2 tablespoon white wine vinegar (30ml)
1 tablespoon Dijon mustard (15ml)
2 1/2 teaspoons salt (12ml)
1 teaspoon milled black pepper (5ml)
3 tablespoons chives (15ml)
1 red bell pepper sliced thinly
Directions:
Wash and quarter potatoes with skin on. Place potatoes in a pot of boiling water for 7 minutes, or until just cooked. Remove, place in a colander and chill under cool running water. Cut the quarters in half and place in a large bowl.
Bring a large pot of water to a boil. Peel green unripe bananas. Begin slicing into boiling water to cook for just 30 seconds.
Once cooked pour the bananas into a colander to drain all of the water off.
Place bananas into the bowl with the potatoes and add sliced onion and capers. In a separate bowl, whisk together olive oil mustard, vinegar, salt, pepper and chives. Pour over top of the potatoes and bananas and toss. Place the salad into the refrigerator to cool for a minimum of 30 minutes up to 1 hour.
Serves 6-8
BBQ Seafood Soup in a Pineapple Bowl
BBQ Seafood Soup in a Pineapple Bowl
Yield: 4
2 x pineapples
2 cups coconut milk (500ml
1 tsp chilli paste (5ml)
1 x lime, zest and juice
1 tbsp grated ginger (15ml)
1 lb. mussels
16 x tiger prawns
1/2 lb. bay scallops
Directions:
Cut pineapple through equator. Remove top leaves leaving most of the pineapple intact. Using an ice cream scoop, remove the flesh of the pineapple leaving 2 inches of flesh on the bottom and 2 inches of flesh around sides.
Mix coconut milk and lime and poor broth 1/3 of the way in each pineapple.
Preheat bbq to 350 degrees Fahrenheit
Place on bbq with lid down until liquid bubbles, about 4 minutes.
Add shrimp and mussels to pineapple and cook for 2 ½ minutes with lid up. Add scallops to the pineapple and cook for another 1 ½ minute.
Remove from heat.
Yield: 4
2 x pineapples
2 cups coconut milk (500ml
1 tsp chilli paste (5ml)
1 x lime, zest and juice
1 tbsp grated ginger (15ml)
1 lb. mussels
16 x tiger prawns
1/2 lb. bay scallops
Directions:
Cut pineapple through equator. Remove top leaves leaving most of the pineapple intact. Using an ice cream scoop, remove the flesh of the pineapple leaving 2 inches of flesh on the bottom and 2 inches of flesh around sides.
Mix coconut milk and lime and poor broth 1/3 of the way in each pineapple.
Preheat bbq to 350 degrees Fahrenheit
Place on bbq with lid down until liquid bubbles, about 4 minutes.
Add shrimp and mussels to pineapple and cook for 2 ½ minutes with lid up. Add scallops to the pineapple and cook for another 1 ½ minute.
Remove from heat.
Freezer French Onion Soup
Onions are on sale this time of year, a this is a great soup to freeze for when the weather turns cold. You can freeze it in individual servings or family size servings.
French Onion Soup
10 pounds onions, peeled and cut in half
1/2 cup olive oil
1/2 cup (1 stick) butter
1 tablespoon salt
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon black pepper
5 cups shredded Swiss or Gouda cheese (about 1- 1/4 pounds)
20 small slices French bread, toasted
10 one-gallon freezer bags, label 5
5 sandwich bags
4 cups boiling water (on hand for cooking each batch of soup)
Place onion halves cut side down and slice into 1/2 -inch stripes. Heat oil and butter in a large stockpot over medium heat. Add onions and salt. Cook, stirring frequently, for 1 hour. Reduce heat if onions begin to brown. Add bouillon, Worcestershire sauce, garlic and pepper; cook, stirring, 10 minutes longer. Cool.
Divide cooled onion mixture among the unlabeled 1-gallon freezer bags. Seal bags. Into each of the sandwich bags, measure 1 cup cheese. Seal bags. Into each of the five labeled 1-gallon freezer bags, place one bag of onion mixture, one bag of cheese and 4 slices of French bread. Seal and freeze. To cook one batch of soup:
Completely thaw one set of ingredients in the refrigerator. Preheat the oven broiler. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot. Serves 20.
French Onion Soup
10 pounds onions, peeled and cut in half
1/2 cup olive oil
1/2 cup (1 stick) butter
1 tablespoon salt
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon black pepper
5 cups shredded Swiss or Gouda cheese (about 1- 1/4 pounds)
20 small slices French bread, toasted
10 one-gallon freezer bags, label 5
5 sandwich bags
4 cups boiling water (on hand for cooking each batch of soup)
Place onion halves cut side down and slice into 1/2 -inch stripes. Heat oil and butter in a large stockpot over medium heat. Add onions and salt. Cook, stirring frequently, for 1 hour. Reduce heat if onions begin to brown. Add bouillon, Worcestershire sauce, garlic and pepper; cook, stirring, 10 minutes longer. Cool.
Divide cooled onion mixture among the unlabeled 1-gallon freezer bags. Seal bags. Into each of the sandwich bags, measure 1 cup cheese. Seal bags. Into each of the five labeled 1-gallon freezer bags, place one bag of onion mixture, one bag of cheese and 4 slices of French bread. Seal and freeze. To cook one batch of soup:
Completely thaw one set of ingredients in the refrigerator. Preheat the oven broiler. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot. Serves 20.
Grilled Mozza-Chicken Sandwiches
Grilled Mozza-Chicken Sandwiches
4 boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions
1/2 cup green pepper strips
1 Tbsp. Oil
1/3 cup KRAFT Original Barbecue Sauce
4 kaiser rolls, split
4 KRAFT Deli Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. Or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. Or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables.
4 boneless skinless chicken breast halves (1 lb.)
1/2 cup sliced onions
1/2 cup green pepper strips
1 Tbsp. Oil
1/3 cup KRAFT Original Barbecue Sauce
4 kaiser rolls, split
4 KRAFT Deli Fresh Low-Moisture Part-Skim Mozzarella Cheese Slices
HEAT grill to medium-high heat.
GRILL chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. Or until crisp-tender. Remove from heat; cover to keep warm.
TURN chicken; brush with barbecue sauce. Grill 7 to 9 min. Or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls to grill the last few minutes to toast lightly.
FILL rolls with chicken, cheese and vegetables.
Scottish Marmalade Cake
Scottish Marmalade Cake
3/4 cup margarine
1/3 cup sugar
2 large eggs
6 tablespoons orange marmalade
2 cups self rising flour
1/2 cup white raisins or golden raisins
Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in marmalade, raisins and flour.
Turn into greased and bottom-lined deep 7 inch cake pan. Level the surface, and bake at 350 for 1 - 1 1/2
hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.
3/4 cup margarine
1/3 cup sugar
2 large eggs
6 tablespoons orange marmalade
2 cups self rising flour
1/2 cup white raisins or golden raisins
Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in marmalade, raisins and flour.
Turn into greased and bottom-lined deep 7 inch cake pan. Level the surface, and bake at 350 for 1 - 1 1/2
hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.
Marmalade Pudding Cakes
Marmalade Pudding Cakes
2 tbsp butter, softened
3/4 cup sugar, divided
1/4 cup flour
4 eggs, separated
1 cup milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1 1/2 tsp grated orange peel
1/3 cup orange marmalade, warmed
In a small bowl, beat in the butter and 1/2 cup sugar until crumbly. Beat in the flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons of lemon juice, and the orange peel. In another small bowl, beat in the egg whites on high speed until soft peaks form. Add the remaining sugar. Beat until stiff peaks form. Gently fold into the orange mixture.
Pour into eight 6-ounce custard cups thoroughly coated with cooking spray. Place the cups in two 13 x 9 inch baking pans. Add 1 inch of boiling water to the pans. Bake at 325 F for 25-30 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Run a knife around the edges. Carefully invert the cakes onto the dessert plates. Combine the marmalade and the remaining lemon juice. Drizzle over the warm cakes.
Makes 8 servings
Melissa Recipe Source: Taste Of Home - Marian Platt
2 tbsp butter, softened
3/4 cup sugar, divided
1/4 cup flour
4 eggs, separated
1 cup milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1 1/2 tsp grated orange peel
1/3 cup orange marmalade, warmed
In a small bowl, beat in the butter and 1/2 cup sugar until crumbly. Beat in the flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons of lemon juice, and the orange peel. In another small bowl, beat in the egg whites on high speed until soft peaks form. Add the remaining sugar. Beat until stiff peaks form. Gently fold into the orange mixture.
Pour into eight 6-ounce custard cups thoroughly coated with cooking spray. Place the cups in two 13 x 9 inch baking pans. Add 1 inch of boiling water to the pans. Bake at 325 F for 25-30 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Run a knife around the edges. Carefully invert the cakes onto the dessert plates. Combine the marmalade and the remaining lemon juice. Drizzle over the warm cakes.
Makes 8 servings
Melissa Recipe Source: Taste Of Home - Marian Platt
Biscuit Cake
Biscuit Cake
1 1/4 cups sugar
1 1/4 t. cinnamon
1/2 cup raisins
1/2 cup strawberry or raspberry preserves or marmalade
2 T. chopped nuts
2 pkg. butterflake biscuits, (16)
1/2 cup butter, melted, 1 stick
Preheat oven to 375. Butter bottom of 6 to 6 1/2 cup ring mold. Mix sugar, cinnamon and raisins; put teaspoons of preserves at 1/2 inch intervals around mold. Sprinkle with nuts; dip biscuits in butter and then in cinnamon mixture. As each is coated, stand upright in mold, spacing evenly; sprinkle with remaining sugar mixture. Drizzle rest of butter over top. Put on cookie sheet on rack in middle of oven.
Bake until deep golden and crusty, about 30 minutes. Let stand 5 minutes before inverting on serving platter but don’t remove mold. Lift off carefully after 5 more minutes and serve. Serves 8 to 10
1 1/4 cups sugar
1 1/4 t. cinnamon
1/2 cup raisins
1/2 cup strawberry or raspberry preserves or marmalade
2 T. chopped nuts
2 pkg. butterflake biscuits, (16)
1/2 cup butter, melted, 1 stick
Preheat oven to 375. Butter bottom of 6 to 6 1/2 cup ring mold. Mix sugar, cinnamon and raisins; put teaspoons of preserves at 1/2 inch intervals around mold. Sprinkle with nuts; dip biscuits in butter and then in cinnamon mixture. As each is coated, stand upright in mold, spacing evenly; sprinkle with remaining sugar mixture. Drizzle rest of butter over top. Put on cookie sheet on rack in middle of oven.
Bake until deep golden and crusty, about 30 minutes. Let stand 5 minutes before inverting on serving platter but don’t remove mold. Lift off carefully after 5 more minutes and serve. Serves 8 to 10
PUMPKIN LOAF FOR BREAD MAKERS
PUMPKIN LOAF FOR BREAD MAKERS
4 1/2 oz WATER (135 ML)
1 1/2 c BREAD FLOUR
1 tb NONFAT DRY MILK POWDER
1 1/2 tb SUGAR
1 t SALT
2 tb BUTTER
1 1/2 oz PUMPKIN, CANNED
PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN. USE SWEET OR STANDARD MODE TO COOK.
4 1/2 oz WATER (135 ML)
1 1/2 c BREAD FLOUR
1 tb NONFAT DRY MILK POWDER
1 1/2 tb SUGAR
1 t SALT
2 tb BUTTER
1 1/2 oz PUMPKIN, CANNED
PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN. USE SWEET OR STANDARD MODE TO COOK.
Amaretto Fruit Bread
Amaretto Fruit Bread
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 egg
1/4 cup vegetable oil
1 cup milk
3 tablespoons amaretto liqueur
1 teaspoon almond extract
1/2 cup coarsely chopped candied cherries
1/2 cup chopped candied pineapple
1/2 cup chopped mixed peel
1/2 cup slivered almonds
Heat oven to 350 degrees F. Grease 9 x 5 x 3 inch loaf pan.
Mix first four ingredients in large bowl. Beat liquid ingredients together and pour in center of flour mixture. Add remaining ingredients and stir until moist. Bake for 1 to 1 1/4 hours or until a knife inserted in center of
bread comes out clean. Enjoy.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 egg
1/4 cup vegetable oil
1 cup milk
3 tablespoons amaretto liqueur
1 teaspoon almond extract
1/2 cup coarsely chopped candied cherries
1/2 cup chopped candied pineapple
1/2 cup chopped mixed peel
1/2 cup slivered almonds
Heat oven to 350 degrees F. Grease 9 x 5 x 3 inch loaf pan.
Mix first four ingredients in large bowl. Beat liquid ingredients together and pour in center of flour mixture. Add remaining ingredients and stir until moist. Bake for 1 to 1 1/4 hours or until a knife inserted in center of
bread comes out clean. Enjoy.
7-up Banana Bread
7-up Banana Bread
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups mashed bananas
1 cup 7-Up
Preheat oven to 350 degrees F. Stir together dry ingredients and set aside.
Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well. Add dry ingredients alternating with the 7-Up, finishing with dry ingredients.
Pour into 2 greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups mashed bananas
1 cup 7-Up
Preheat oven to 350 degrees F. Stir together dry ingredients and set aside.
Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well. Add dry ingredients alternating with the 7-Up, finishing with dry ingredients.
Pour into 2 greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.
Banana Chip Muffins
Banana Chip Muffins
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 - 3/4 c. whole wheat flour
1/2 c. milk
1/4 c. oil
3/4 c. mashed bananas
1/2 c. chocolate chips
1/2 c. chopped walnuts
Grease muffin tins. Combine flour, sugar, flour and salt. Add egg, milk, oil and banana. Stir just until blended. Add chips and walnuts. Bake 20 to 25 minutes at 400° .
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 - 3/4 c. whole wheat flour
1/2 c. milk
1/4 c. oil
3/4 c. mashed bananas
1/2 c. chocolate chips
1/2 c. chopped walnuts
Grease muffin tins. Combine flour, sugar, flour and salt. Add egg, milk, oil and banana. Stir just until blended. Add chips and walnuts. Bake 20 to 25 minutes at 400° .
Whole Wheat Rolls
Whole Wheat Rolls
12 rolls
* 1 1/4 cups water
* 2 tablespoons oil (read NOTE*)
* 2 tablespoons honey
* 2 tablespoons molasses
* 1 1/2 teaspoons salt
* 4 cups whole wheat flour
* 1 tablespoon active dry yeast
1. Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting.
2. To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin
tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
3. Bake the rolls at 375°F for 15-20 minutes.
4. Refrigerate leftovers.
5. *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off
easily into the bread machine pan.
12 rolls
* 1 1/4 cups water
* 2 tablespoons oil (read NOTE*)
* 2 tablespoons honey
* 2 tablespoons molasses
* 1 1/2 teaspoons salt
* 4 cups whole wheat flour
* 1 tablespoon active dry yeast
1. Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting.
2. To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin
tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
3. Bake the rolls at 375°F for 15-20 minutes.
4. Refrigerate leftovers.
5. *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off
easily into the bread machine pan.
Tuesday, June 21, 2011
Crab Salad Tarts Recipe
Crab Salad Tarts Recipe
These little bites are as easy as they are elegant. Guests will never know you made and froze them weeks ago! Donna Roberts — Shumway, Illinois
15 Servings
1 can (6 ounces) lump crabmeat, drained
1/3 cup shredded reduced-fat Swiss cheese
1/4 cup Miracle Whip Light
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
1 package (1.9 ounces) frozen miniature phyllo tart shells
Directions
In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper.
Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned. Yield: 15 appetizers.
Crab Salad Tarts published in Healthy Cooking December/January 2010, p47 Beth Layman :)
These little bites are as easy as they are elegant. Guests will never know you made and froze them weeks ago! Donna Roberts — Shumway, Illinois
15 Servings
1 can (6 ounces) lump crabmeat, drained
1/3 cup shredded reduced-fat Swiss cheese
1/4 cup Miracle Whip Light
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
1 package (1.9 ounces) frozen miniature phyllo tart shells
Directions
In a small bowl, combine the crabmeat, cheese, Miracle Whip Light, celery, onion, parsley and pepper.
Spoon filling into tart shells. Cover and freeze for up to 3 months. Or, place tart shells on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
To use frozen tarts: Place on an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned. Yield: 15 appetizers.
Crab Salad Tarts published in Healthy Cooking December/January 2010, p47 Beth Layman :)
Beef And Tater Tot Casserole
Beef And Tater Tot Casserole
2 lbs. ground beef
1 large onion, chopped
2 cans cream of mushroom soup
1 1/2 c. instant rice
1 large bag tater tots with onion
Brown beef and onion in skillet; drain. Mix beef, mushroom soup and rice in a large bowl; then pour into a large casserole dish. Layer top with tater tots. Bake at *350 until rice is done and tater tots are brown.
snagged from recipescraftsfreebi esnfrugals group
2 lbs. ground beef
1 large onion, chopped
2 cans cream of mushroom soup
1 1/2 c. instant rice
1 large bag tater tots with onion
Brown beef and onion in skillet; drain. Mix beef, mushroom soup and rice in a large bowl; then pour into a large casserole dish. Layer top with tater tots. Bake at *350 until rice is done and tater tots are brown.
snagged from recipescraftsfreebi esnfrugals group
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