Micro-Easy Maple Baked Apples
Try these micro-easy baked apples. Only 5 minutes of preparation time and 10 minutes in the microwave, and you have a luscious hot dessert.Fancy enough for company, but easy enough for a weeknight supper.
Serves: 5
Source: America's Favorite Food Associations via FamilyTime.com
5 red apples, baking apples ( Rome or York)
1 cup apple cider
5 tablespoons maple syrup
ground cinnamon
Directions
Core apples.With a paring knife or potato peeler, remove a small spiral of apple peel on the top quarter of each apple, leaving some peel on the apple to form a spiral design.
Place apples around the edges of a casserole dish and pour cider on and around apples. Drizzle 1 tablespoon syrup on each apple dust lightly with cinnamon.
Cover with casserole lid and microwave on high for 10 minutes, or until fork tender. Serve with a dollop of vanilla non-fat frozen yogurt, if desired.
Saturday, July 9, 2011
A Boiled Dinner with Variations
A Boiled Dinner with Variations
2 pounds pork spareribs
1 1/2 cups hot water
4 medium-sized potatoes, pared and halved
1 1/2 cups canned or cooked green snap beans and liquid
additional vegetables (optional)*
Salt and pepper
Brown spareribs in fry pan without added fat. Add water and simmer about 1 hour. Add potatoes to meat and cook until tender - about 25 minutes. Add beans and liquid the last 10 minutes, of cooking.. If raw green beans are used, add with potatoes. Season with Salt and pepper. Skim off excess fat before serving.
*A variety of vegetables may be used in a "boiled" dinner. In addition to potatoes, use onions, large pieces of carrot, and wedges of cabbage. Add cabbage about 20 .minutes before serving,, as it cooks more quickly than the other vegetables.
VARIATIONS:
- Beef short ribs may be used with longer cooking.
- Corned beef, meaty ham hock or ham bone may be used in place of the spareribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut.
Makes about 4 servings. Enjoy.
2 pounds pork spareribs
1 1/2 cups hot water
4 medium-sized potatoes, pared and halved
1 1/2 cups canned or cooked green snap beans and liquid
additional vegetables (optional)*
Salt and pepper
Brown spareribs in fry pan without added fat. Add water and simmer about 1 hour. Add potatoes to meat and cook until tender - about 25 minutes. Add beans and liquid the last 10 minutes, of cooking.. If raw green beans are used, add with potatoes. Season with Salt and pepper. Skim off excess fat before serving.
*A variety of vegetables may be used in a "boiled" dinner. In addition to potatoes, use onions, large pieces of carrot, and wedges of cabbage. Add cabbage about 20 .minutes before serving,, as it cooks more quickly than the other vegetables.
VARIATIONS:
- Beef short ribs may be used with longer cooking.
- Corned beef, meaty ham hock or ham bone may be used in place of the spareribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut.
Makes about 4 servings. Enjoy.
Maple Marinade and Meat Sauce
Maple Marinade and Meat Sauce
3/4 cup maple syrup
3/4 cup ketchup
1/2 cup cold water
1/2 teaspoon onion salt
1/4 teaspoon celery seed
Salt and pepper to taste
Directions
In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.
Yield: 1-3/4 cups.
3/4 cup maple syrup
3/4 cup ketchup
1/2 cup cold water
1/2 teaspoon onion salt
1/4 teaspoon celery seed
Salt and pepper to taste
Directions
In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.
Yield: 1-3/4 cups.
Cherry Almond Oatmeal
Cherry Almond Oatmeal
2 cups rolled oats
3 1/2 cups sweetened vanilla almond milk
1/8 teaspoon salt
1/2 cup dried tart cherries
Stir together oats, almond milk, and salt in a large microwave-safe bowl. Microwave on High for 5 to 6 minutes, stirring every 2 minutes, until oats are soft and most of the liquid has been absorbed. Stir in cherries.Spoon into bowls and serve while hot.
2 cups rolled oats
3 1/2 cups sweetened vanilla almond milk
1/8 teaspoon salt
1/2 cup dried tart cherries
Stir together oats, almond milk, and salt in a large microwave-safe bowl. Microwave on High for 5 to 6 minutes, stirring every 2 minutes, until oats are soft and most of the liquid has been absorbed. Stir in cherries.Spoon into bowls and serve while hot.
Vanilla Peanut Butter Easy Pie
Vanilla Peanut Butter Easy Pie
2 (3 oz) packages Cook and Serve Vanilla Pudding
4 cups milk
2 tsp vanilla
1/2 cup creamy peanut butter
3/4 cup Confectioner's Sugar
1 - 9 inch Chocolate Oreo Crumb Pie Crust
whipped cream
In a saucepan cook pudding and milk over medium heat until thickened and bubbly. Remove from heat and cool slightly. In a bowl cut peanut butter and Confectioner's sugar together with a fork until crumbs form. Set aside about 3 tablespoons of crumbs.
Pour remainder of crumbs into pie shell. Pour pudding mix over crumbs and chill until set. Top with whipped cream sprinkled with remaining crumbs.
2 (3 oz) packages Cook and Serve Vanilla Pudding
4 cups milk
2 tsp vanilla
1/2 cup creamy peanut butter
3/4 cup Confectioner's Sugar
1 - 9 inch Chocolate Oreo Crumb Pie Crust
whipped cream
In a saucepan cook pudding and milk over medium heat until thickened and bubbly. Remove from heat and cool slightly. In a bowl cut peanut butter and Confectioner's sugar together with a fork until crumbs form. Set aside about 3 tablespoons of crumbs.
Pour remainder of crumbs into pie shell. Pour pudding mix over crumbs and chill until set. Top with whipped cream sprinkled with remaining crumbs.
Vanilla Yogurt Raisin Cookies
Vanilla Yogurt Raisin Cookies
2 dozen
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, soft
1/3 cup brown sugar, packed
1/3 cup sugar
1 teaspoon vanilla
1 large egg
1 (8 ounce) package maria's yogurt-covered raisins (or Sun-maid)
1 cup pecans, chopped (optional)
Heat oven to 350. Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, sugar and vanilla in large bowl till creamy. Add egg and beat well. Gradually beat in flour mixture. Stir in raisins and nuts.
Drop by tbsp on ungreased baking sheet. Bake for 9-11 minutes till golden brown. Cool on sheet 2 minutes. Remove to wire rack. Cool completely. To make pan cookies: Spread dough in greased 9" square pan. Bake 350. 25-30 minutes.
2 dozen
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, soft
1/3 cup brown sugar, packed
1/3 cup sugar
1 teaspoon vanilla
1 large egg
1 (8 ounce) package maria's yogurt-covered raisins (or Sun-maid)
1 cup pecans, chopped (optional)
Heat oven to 350. Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, sugar and vanilla in large bowl till creamy. Add egg and beat well. Gradually beat in flour mixture. Stir in raisins and nuts.
Drop by tbsp on ungreased baking sheet. Bake for 9-11 minutes till golden brown. Cool on sheet 2 minutes. Remove to wire rack. Cool completely. To make pan cookies: Spread dough in greased 9" square pan. Bake 350. 25-30 minutes.
Angel Lush
Angel Lush
Makes: 10 servings
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in COOL WHIP.
STACK cake layers on plate, filling layers and topping with pudding mixture.
REFRIGERATE 1 hour. Top with berries just before serving.
DOLE is a registered trademark of Dole Food Company, Inc.
Kraft Kitchens Tips
Lush Dessert Cups-Omit cake. Prepare pudding mixture as directed. Refrigerate several hours or until chilled. Serve spooned into dessert dishes.
How to Cut Angel Food Cake-Use a serrated knife and gentle sawing motion to easily cut the angel food cake.
Source: Kraft Foods
Makes: 10 servings
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in COOL WHIP.
STACK cake layers on plate, filling layers and topping with pudding mixture.
REFRIGERATE 1 hour. Top with berries just before serving.
DOLE is a registered trademark of Dole Food Company, Inc.
Kraft Kitchens Tips
Lush Dessert Cups-Omit cake. Prepare pudding mixture as directed. Refrigerate several hours or until chilled. Serve spooned into dessert dishes.
How to Cut Angel Food Cake-Use a serrated knife and gentle sawing motion to easily cut the angel food cake.
Source: Kraft Foods
All-Beef Texas Chili
All-Beef Texas Chili
Recipe By :the California Culinary Academy
1/3 cup (approximately) corn oil
6 pounds beef chuck -- in 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cups (approximately) beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder, or more -- to taste
6 pounds tomatoes (three 2 lb. cans) -- drained and chopped
1/3 cup tomato paste
1 1/2 tablespoons minced fresh oregano
3 tablespoons cumin seed
Salt -- to taste
Cayenne pepper -- to taste
Masa harina or cornmeal -- if needed
1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.
2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric mini chopper or with a mortar and pestle. Add to stockpot.
4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check
occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina.
Cook an additional 5 minutes to thicken. Serve chili hot.
Recipe By :the California Culinary Academy
1/3 cup (approximately) corn oil
6 pounds beef chuck -- in 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cups (approximately) beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder, or more -- to taste
6 pounds tomatoes (three 2 lb. cans) -- drained and chopped
1/3 cup tomato paste
1 1/2 tablespoons minced fresh oregano
3 tablespoons cumin seed
Salt -- to taste
Cayenne pepper -- to taste
Masa harina or cornmeal -- if needed
1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.
2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric mini chopper or with a mortar and pestle. Add to stockpot.
4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check
occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina.
Cook an additional 5 minutes to thicken. Serve chili hot.
Avocado Egg Salad
Avocado Egg Salad
2 T. mayonnaise
2 T. sour cream
1 T. lemon juice
1/2 t. salt
1/4 t. Tabasco
2 avocados, peeled and chopped
1 cup chopped tomatoes
1/2 cup chopped red onions
6 hard cooked eggs, chopped
1/4 cup snipped parsley or cilantro (optional)
lettuce leaves, optional
hard cooked egg slices, optional
Parsley sprigs, optional
In large bowl, mix together mayonnaise, sour cream, lemon juice, salt and Tabasco.
Add avocados, tomatoes, onion, chopped eggs and snipped parsley if using.
Toss lightly until well mixed. Cover and chill to blend flavors.
Serve on spinach or lettuce leaves. Garnish with egg slices and parsley sprigs if desired.
2 T. mayonnaise
2 T. sour cream
1 T. lemon juice
1/2 t. salt
1/4 t. Tabasco
2 avocados, peeled and chopped
1 cup chopped tomatoes
1/2 cup chopped red onions
6 hard cooked eggs, chopped
1/4 cup snipped parsley or cilantro (optional)
lettuce leaves, optional
hard cooked egg slices, optional
Parsley sprigs, optional
In large bowl, mix together mayonnaise, sour cream, lemon juice, salt and Tabasco.
Add avocados, tomatoes, onion, chopped eggs and snipped parsley if using.
Toss lightly until well mixed. Cover and chill to blend flavors.
Serve on spinach or lettuce leaves. Garnish with egg slices and parsley sprigs if desired.
APPLE TORTELLINI SALAD
APPLE TORTELLINI SALAD
INGREDIENTS:
3 tablespoons concentrated apple juice (you can get this frozen)
3 tablespoons light corn syrup
1 teaspoon cider vinegar
2 teaspoons firmly packed brown sugar
1/8 teaspoon garlic salt
Dash pepper
1 package refrigerated cheese tortellini (9 ounce)
2 cups chopped apples
2 cups shredded salad greens
1 cup of mandarin orange slices or strawberries when accessable
1/2 cup thin sliced celery
1/4 cup sliced green onions
2 tablespoons pine nuts
DIRECTIONS:
Combine apple juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate. Cook the cheese tortellini according to package directions. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients. Toss gently with apple juice dressing and serve immediately.
INGREDIENTS:
3 tablespoons concentrated apple juice (you can get this frozen)
3 tablespoons light corn syrup
1 teaspoon cider vinegar
2 teaspoons firmly packed brown sugar
1/8 teaspoon garlic salt
Dash pepper
1 package refrigerated cheese tortellini (9 ounce)
2 cups chopped apples
2 cups shredded salad greens
1 cup of mandarin orange slices or strawberries when accessable
1/2 cup thin sliced celery
1/4 cup sliced green onions
2 tablespoons pine nuts
DIRECTIONS:
Combine apple juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate. Cook the cheese tortellini according to package directions. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients. Toss gently with apple juice dressing and serve immediately.
Apricot Florentine Cookies
Apricot Florentine Cookies
6 T. butter
1/3 c. evaporated milk
1/4 c. sugar
2 T. honey
1 c. sliced almonds
1/2 c. snipped dried apricots
1/4 c. golden raisins
1/4 c. flour
1/4 c. semisweet chocolate chips
2 T. shortening
In a medium saucepan, combine butter, evaporated milk, sugar and honey.
Bring to a full rolling boil, stirring occasionally. Remove from heat, stir in almonds, apricots and raisins. Stir in flour.
Drop by level T., at least 3" apart onto greased and floured cookie sheets (grease and flour for EACH batch). Using the back of a spoon, spread batter into 3" circles.
Bake at 350F, about 8 minutes or until edges are light browned. Cool on cookie sheets 1 minute, then carefully transfer cookies to wax paper. Cool thoroughly.
In a small saucepan, melt chips and shortening over low heat, stirring occasionally. Spread about 1 tsp. of chocolate mixture evenly over the bottom of each cookie. When chocolate is almost set, draw crisscross lines through it with the tines of a fork. Store, covered, in the refrigerator with a sheet of wax paper between layers. Makes about 2 doz.
6 T. butter
1/3 c. evaporated milk
1/4 c. sugar
2 T. honey
1 c. sliced almonds
1/2 c. snipped dried apricots
1/4 c. golden raisins
1/4 c. flour
1/4 c. semisweet chocolate chips
2 T. shortening
In a medium saucepan, combine butter, evaporated milk, sugar and honey.
Bring to a full rolling boil, stirring occasionally. Remove from heat, stir in almonds, apricots and raisins. Stir in flour.
Drop by level T., at least 3" apart onto greased and floured cookie sheets (grease and flour for EACH batch). Using the back of a spoon, spread batter into 3" circles.
Bake at 350F, about 8 minutes or until edges are light browned. Cool on cookie sheets 1 minute, then carefully transfer cookies to wax paper. Cool thoroughly.
In a small saucepan, melt chips and shortening over low heat, stirring occasionally. Spread about 1 tsp. of chocolate mixture evenly over the bottom of each cookie. When chocolate is almost set, draw crisscross lines through it with the tines of a fork. Store, covered, in the refrigerator with a sheet of wax paper between layers. Makes about 2 doz.
Almondettes
Almondettes
6 egg whites
1/8 tsp. salt
2 c. confectioners' sugar
1 tsp. cinnamon
1 tsp. lemon rind
1 lb. ground unbalanched almonds
Whip egg whites until stiff, adding salt. Sift sugar; gradually add to egg whites, beating constantly. Add cinnamon and lemon rind, still whipping. Set aside 1/3 of this mixture. Fold the almonds into the remaining 2/3.
Drop by teaspoonfuls on parchment paper-covered baking sheets. Glaze the tops with the reserved mixture. Bake at 325F., 20 - 25 minutes. Gently pull paper from the backs of the cookies while they still are hot.
6 egg whites
1/8 tsp. salt
2 c. confectioners' sugar
1 tsp. cinnamon
1 tsp. lemon rind
1 lb. ground unbalanched almonds
Whip egg whites until stiff, adding salt. Sift sugar; gradually add to egg whites, beating constantly. Add cinnamon and lemon rind, still whipping. Set aside 1/3 of this mixture. Fold the almonds into the remaining 2/3.
Drop by teaspoonfuls on parchment paper-covered baking sheets. Glaze the tops with the reserved mixture. Bake at 325F., 20 - 25 minutes. Gently pull paper from the backs of the cookies while they still are hot.
Apple-Mustard Vinaigrette
Apple-Mustard Vinaigrette
With a hint of sweetness that is balanced by grainy mustard, this dressing is good with both pungent greens, such as arugula and watercress, and more delicate ones, such as Boston and leaf lettuce. Finish off your salad with toasted walnuts or pecans. This vinaigrette is also useful as a marinade for pork or chicken.
1/3 cup finely chopped shallots
1/4 cup frozen apple juice concentrate, thawed
1/4 cup apple cider vinegar
1/4 cup canola or olive oil
2 tablespoons water
2 tablespoons country-style (grainy) Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In medium bowl, combine all ingredients; whisk until blended. (Dressing will keep, covered, in the refrigerator up to 4 days.) Stir or shake before serving.
With a hint of sweetness that is balanced by grainy mustard, this dressing is good with both pungent greens, such as arugula and watercress, and more delicate ones, such as Boston and leaf lettuce. Finish off your salad with toasted walnuts or pecans. This vinaigrette is also useful as a marinade for pork or chicken.
1/3 cup finely chopped shallots
1/4 cup frozen apple juice concentrate, thawed
1/4 cup apple cider vinegar
1/4 cup canola or olive oil
2 tablespoons water
2 tablespoons country-style (grainy) Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In medium bowl, combine all ingredients; whisk until blended. (Dressing will keep, covered, in the refrigerator up to 4 days.) Stir or shake before serving.
ASPARAGUS LATKE
ASPARAGUS LATKE
1 lb Slender fresh asparagus
1 sm Carrot, peeled, ends trim'd.
2 Eggs (1 yolk-2 whites)
1/4 ts Ea. nutmeg, allspice, salt & Pepper, marjoram.
1 t Olive oil
1 tb Minced parsley
1 1/2 ts Minced garlic
1/4 c Minced onion
1/4 c Mashed unsalted dry curd Cottage or ricotta cheese.
1/2 c Matzo meal (about)
1/8 ts Cream tartar
2 tb Italian olive oil (about)
Break off butt ends of asparagus. Fine-chop by hand, or with food processor fitted with steel blade.
Scrape into bowl. Fine-grate carrots by hand, or cut into 1/2" rounds and fine-chop in food processor.
Combine with asparagus.
In sm. bowl, combine 1 egg yolk with seasonings, oil and parsley. Stir in garlic, onion and cottage
cheese or ricotta (stir it up first). Combine asparagus mixture with batter. Add matzoh meal, a tablespoon at a time, stirring after each addition.
Beat egg whites on high speed of elec. mixer until foamy. Add cream tartar and continue beating until
stiff but not dry. Fold into pancakes.
Cook the latkes in batches, 4 at a time, or use 2 lge. nonstick skillets, dividing oil. When oil is hot, over med. high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be abt. 1/4" thick). Cook until well brtowned (4 to 5 min.) before turning. Brown on second side, lifting up with spatula after 3 min. to check doneness. Keep warm in preheated 400 F. Toaster oven, or reg. oven.
Yield: 16 latkes Frances Prince's New Jewish Cuisine
1 lb Slender fresh asparagus
1 sm Carrot, peeled, ends trim'd.
2 Eggs (1 yolk-2 whites)
1/4 ts Ea. nutmeg, allspice, salt & Pepper, marjoram.
1 t Olive oil
1 tb Minced parsley
1 1/2 ts Minced garlic
1/4 c Minced onion
1/4 c Mashed unsalted dry curd Cottage or ricotta cheese.
1/2 c Matzo meal (about)
1/8 ts Cream tartar
2 tb Italian olive oil (about)
Break off butt ends of asparagus. Fine-chop by hand, or with food processor fitted with steel blade.
Scrape into bowl. Fine-grate carrots by hand, or cut into 1/2" rounds and fine-chop in food processor.
Combine with asparagus.
In sm. bowl, combine 1 egg yolk with seasonings, oil and parsley. Stir in garlic, onion and cottage
cheese or ricotta (stir it up first). Combine asparagus mixture with batter. Add matzoh meal, a tablespoon at a time, stirring after each addition.
Beat egg whites on high speed of elec. mixer until foamy. Add cream tartar and continue beating until
stiff but not dry. Fold into pancakes.
Cook the latkes in batches, 4 at a time, or use 2 lge. nonstick skillets, dividing oil. When oil is hot, over med. high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be abt. 1/4" thick). Cook until well brtowned (4 to 5 min.) before turning. Brown on second side, lifting up with spatula after 3 min. to check doneness. Keep warm in preheated 400 F. Toaster oven, or reg. oven.
Yield: 16 latkes Frances Prince's New Jewish Cuisine
Asparagus Mold
Asparagus Mold
2 Envelopes unflavored gelatin
1/2 C. asparagus liquid
1 C. canned asparagus
1 Can cream of asparagus soup -- (10 1/2 oz.)
1/2 C. mayonnaise
1 cream cheese -- (8 oz.)
1 Tbsp. grated onion
1/2 C. sliced green olives
1 C. chopped celery
Soften gelatin in asparagus liquid. Warm soup, add gelatin and other ingredients. Mix well. Chill in oiled mold.
2 Envelopes unflavored gelatin
1/2 C. asparagus liquid
1 C. canned asparagus
1 Can cream of asparagus soup -- (10 1/2 oz.)
1/2 C. mayonnaise
1 cream cheese -- (8 oz.)
1 Tbsp. grated onion
1/2 C. sliced green olives
1 C. chopped celery
Soften gelatin in asparagus liquid. Warm soup, add gelatin and other ingredients. Mix well. Chill in oiled mold.
Asparagus Gratin
Asparagus Gratin Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664
2 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups milk
1 cup chicken broth
1/2 cup grated sharp white cheddar, -- Swiss or Parmesan cheese
Salt and freshly ground black pepper
1 pound asparagus, -- peeled and cooked
4 hard boiled eggs, -- thinly sliced
1/4 cup fresh bread crumbs mixed with
1/4 cup grated cheese (same type you added to the sauce)
1 tablespoon melted butter
In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and
simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.
Yield: 2 servings
2 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups milk
1 cup chicken broth
1/2 cup grated sharp white cheddar, -- Swiss or Parmesan cheese
Salt and freshly ground black pepper
1 pound asparagus, -- peeled and cooked
4 hard boiled eggs, -- thinly sliced
1/4 cup fresh bread crumbs mixed with
1/4 cup grated cheese (same type you added to the sauce)
1 tablespoon melted butter
In a small saucepan heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly, for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and
simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper. Preheat the oven to 425 degrees.
Arrange the asparagus in the bottom of a baking dish. Top with sliced eggs and spoon the sauce over the top. Top with bread crumbs mixed with cheese and drizzle melted butter over the top. Bake for 20 minutes or until the cheese sauce is bubbly.
Yield: 2 servings
Asian Beef Salad
Asian Beef Salad
Serves: 4
;From the American Cancer Society's "The Great American Eat-Right Cookbook," 2007, $29.95)
1 pound sirloin steak, trimmed of excess fat
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon chili paste or crushed red pepper flakes
1/4 red onion, thinly sliced
1 cucumber, peeled, seeded, quartered lengthwise, then thinly sliced
1 cup halved grape tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts
Preheat a lightly oiled grill to medium-high. Grill the steak for seven to 10 minutes per side for medium-rare. Remove the steak from the grill and let rest for five minutes. Once the steak has rested, cut it into thin strips. Meanwhile, in a large serving bowl, combine the lime juice, fish sauce, soy sauce, sugar and chili paste. Add the strips of steak and toss to coat. Add the cucumber, onion, tomatoes, cilantro, mint and scallions, then gently toss to combine. Sprinkle each serving with peanuts.
Serves: 4
;From the American Cancer Society's "The Great American Eat-Right Cookbook," 2007, $29.95)
1 pound sirloin steak, trimmed of excess fat
3 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon chili paste or crushed red pepper flakes
1/4 red onion, thinly sliced
1 cucumber, peeled, seeded, quartered lengthwise, then thinly sliced
1 cup halved grape tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts
Preheat a lightly oiled grill to medium-high. Grill the steak for seven to 10 minutes per side for medium-rare. Remove the steak from the grill and let rest for five minutes. Once the steak has rested, cut it into thin strips. Meanwhile, in a large serving bowl, combine the lime juice, fish sauce, soy sauce, sugar and chili paste. Add the strips of steak and toss to coat. Add the cucumber, onion, tomatoes, cilantro, mint and scallions, then gently toss to combine. Sprinkle each serving with peanuts.
SHAKER SUGAR PIE
SHAKER SUGAR PIE
Ingredients :
1/3 c. flour
1 c. brown sugar
Nutmeg
2 c. light cream
1 tbsp. vanilla
2 tbsp. butter
1 unbaked pie shell
Preparation :
Thoroughly mix flour and brown sugar and spread evenly in bottom of pie shell. Add cream and vanilla; slice butter and distribute evenly over top of pie. Sprinkle with nutmeg. Bake at 350 degrees for 40 to 45 minutes until firm.
Ingredients :
1/3 c. flour
1 c. brown sugar
Nutmeg
2 c. light cream
1 tbsp. vanilla
2 tbsp. butter
1 unbaked pie shell
Preparation :
Thoroughly mix flour and brown sugar and spread evenly in bottom of pie shell. Add cream and vanilla; slice butter and distribute evenly over top of pie. Sprinkle with nutmeg. Bake at 350 degrees for 40 to 45 minutes until firm.
Applesauce Squares
Applesauce Squares
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
APRICOT GINGER BISCOTTI
APRICOT GINGER BISCOTTI
1/3 c. dried apricots (about 2 oz.)
2 large eggs
1 tsp. water
1 1/3 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
2 T. chopped candied ginger (about 1 oz.)
Preheat oven to 325°F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder and salt. Add remaining egg and vanilla extract and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2 x 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle
from baking sheet with a metal spatula and carefully transfer to a cutting board.
Cut rectangle crosswise into 1/2" thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month. Makes about 12 biscotti.
1/3 c. dried apricots (about 2 oz.)
2 large eggs
1 tsp. water
1 1/3 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
2 T. chopped candied ginger (about 1 oz.)
Preheat oven to 325°F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder and salt. Add remaining egg and vanilla extract and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2 x 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle
from baking sheet with a metal spatula and carefully transfer to a cutting board.
Cut rectangle crosswise into 1/2" thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month. Makes about 12 biscotti.
Pineapple and Cheese Salad
Pineapple and Cheese Salad
1 cup pineapple chunks
2 pkg cream cheese
1/2 cup chopped nuts
3 tbsp milk
Lettuce leaves
Drain the pineapple. Add chopped nuts to drained pineapple. Add the milk to the cream cheese and mix to soften the cheese. Mix the softened cream cheese and the pineapple mixture together. Serve on lettuce leaves. Serve four.
1 cup pineapple chunks
2 pkg cream cheese
1/2 cup chopped nuts
3 tbsp milk
Lettuce leaves
Drain the pineapple. Add chopped nuts to drained pineapple. Add the milk to the cream cheese and mix to soften the cheese. Mix the softened cream cheese and the pineapple mixture together. Serve on lettuce leaves. Serve four.
Asian Spinach Salad with Orange and Avocado
Asian Spinach Salad with Orange and Avocado
Servings: Makes 4 servings
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges Preparation Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
Servings: Makes 4 servings
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges Preparation Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
Friday, July 8, 2011
Crockpot Greek-Style Pork Stew
Crockpot Greek-Style Pork Stew
1 1/2 pound boneless pork loin — cut into 1-inch cubes
2 tablespoons all-purpose flour
8 ounces baby carrots
2 medium onions — cut into 6 thin wedges
1 can (6-ounce size) tomato paste
1/2 cup dry red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons sugar
1/3 cup chopped walnuts
1/3 cup crumbled Feta cheese
Cooked noodles — if desired
Directions: Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended.
Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.
serves/makes 6.
1 1/2 pound boneless pork loin — cut into 1-inch cubes
2 tablespoons all-purpose flour
8 ounces baby carrots
2 medium onions — cut into 6 thin wedges
1 can (6-ounce size) tomato paste
1/2 cup dry red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon cumin
1/2 teaspoon cinnamon
2 teaspoons sugar
1/3 cup chopped walnuts
1/3 cup crumbled Feta cheese
Cooked noodles — if desired
Directions: Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions. Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended.
Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or until pork is tender. Stir in sugar. Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.
serves/makes 6.
Amish Raisin Pie
Amish Raisin Pie
1 3/4 c. milk
3 eggs, separated
1 pkg. (3-3 5/8 oz.) vanilla flavor pudding & pie filling mix
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
1 9in baked pastry shell
6 tbsp. sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or until meringue is lightly browned.
1 3/4 c. milk
3 eggs, separated
1 pkg. (3-3 5/8 oz.) vanilla flavor pudding & pie filling mix
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
1 9in baked pastry shell
6 tbsp. sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or until meringue is lightly browned.
Chicken Macaroni Casserole Recipe
Chicken Macaroni Casserole Recipe
Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great- grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”
10 Servings
Ingredients
3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms
1/4 cup chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted
Directions
In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 10 servings.
Chicken Macaroni Casserole published in Simple & Delicious November/December 2006, p15
Beth Layman :)
Martha St. Clair of Salem, Illinois writes, “I got this recipe from a ladies' circle years ago, and have had many requests for it.” The great-great- grandmother adds, “It's a real crowd pleaser, and I know, because my family is a crowd!”
10 Servings
Ingredients
3 cups cubed cooked chicken
2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup finely chopped onion
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms
1/4 cup chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
1 tablespoon soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted
Directions
In a large bowl, combine the first 11 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 10 servings.
Chicken Macaroni Casserole published in Simple & Delicious November/December 2006, p15
Beth Layman :)
AMY AND ADAM'S BREAD CRUMB CHICKEN
AMY AND ADAM'S BREAD CRUMB CHICKEN
4 to 6 boneless, skinless chicken breasts
1/4 c. butter
1 1/2 c. Italian bread crumbs
Dip chicken in melted butter and coat with bread crumbs. Place in a Pyrex dish that has been greased with butter stick and bake at 325 degrees for 1 hour or until golden brown.
4 to 6 boneless, skinless chicken breasts
1/4 c. butter
1 1/2 c. Italian bread crumbs
Dip chicken in melted butter and coat with bread crumbs. Place in a Pyrex dish that has been greased with butter stick and bake at 325 degrees for 1 hour or until golden brown.
All-Chocolate Gems
All-Chocolate Gems
1-1/4 cups butter
1/2 cup cocoa
3-1/2 cups confectioners sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
1/3 cup Creme de Cacao
1-1/2 cups semisweet chocolate pieces
Combine 1/2 cup of butter and cocoa in a saucepan over low heat and stir until blended. Remove from heat and add 1/2 cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 by 9-inch pan. Melt 1/2 cup butter and pour into a small mixing bowl.
Add Creme de Cacao and mix at low speed. While mixing, add 3 cups powdered sugar until smooth. Spread this mixture over the first layer. Refrigerate for 1 hour. Meanwhile, combine remaining butter and chocolate pieces in a saucepan over low heat.
Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the top. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.
1-1/4 cups butter
1/2 cup cocoa
3-1/2 cups confectioners sugar, sifted
1 egg, beaten
1 tsp. vanilla
2 cups graham cracker crumbs
1/3 cup Creme de Cacao
1-1/2 cups semisweet chocolate pieces
Combine 1/2 cup of butter and cocoa in a saucepan over low heat and stir until blended. Remove from heat and add 1/2 cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 by 9-inch pan. Melt 1/2 cup butter and pour into a small mixing bowl.
Add Creme de Cacao and mix at low speed. While mixing, add 3 cups powdered sugar until smooth. Spread this mixture over the first layer. Refrigerate for 1 hour. Meanwhile, combine remaining butter and chocolate pieces in a saucepan over low heat.
Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the top. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.
Asiago Bread
Asiago Bread
Book: Betty Crocker's Cookbook, 9th Edition
When sliced, this large, flour-dusted loaf reveals cheese-lined pockets. Any full-flavored, firm, aged cheese works well. It's a perfect bread for a country-style dinner as well as toasted for breakfast.
3 1/2 to 3 3/4 cups bread flour
1 teaspoon sugar
1 pound regular or quick active dry yeast (2 1/4 tsp)
1 1/4 cups very warm water (120 to 130*)
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 cup diced Asiago Swiss cheese or other firm cheese
1/4 cup diced Asiago Swiss cheese or other firm cheese
1. Mix 1 1/2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand
about 1 hour or until bubbly.
2. Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup cheese. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until double. Dough is ready if indentation remains when touched.
4. Lightly grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double.
5. Place square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450.
6. Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup cheese into slash.
7. Bake 10 minutes. Reduce oven temperature to 400. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Book: Betty Crocker's Cookbook, 9th Edition
When sliced, this large, flour-dusted loaf reveals cheese-lined pockets. Any full-flavored, firm, aged cheese works well. It's a perfect bread for a country-style dinner as well as toasted for breakfast.
3 1/2 to 3 3/4 cups bread flour
1 teaspoon sugar
1 pound regular or quick active dry yeast (2 1/4 tsp)
1 1/4 cups very warm water (120 to 130*)
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 cup diced Asiago Swiss cheese or other firm cheese
1/4 cup diced Asiago Swiss cheese or other firm cheese
1. Mix 1 1/2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand
about 1 hour or until bubbly.
2. Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup cheese. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until double. Dough is ready if indentation remains when touched.
4. Lightly grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double.
5. Place square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450.
6. Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup cheese into slash.
7. Bake 10 minutes. Reduce oven temperature to 400. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Almond Rice Seasoning Mix
Almond Rice Seasoning Mix
1 cup slivered almonds, toasted
2 tablespoons dried parsley flakes
4 1/2 teaspoons dill weed
1 tablespoon dried minced onion
1 teaspoon salt
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
2 cups chicken broth
1 cup long grain rice
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
Combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 3 months.
1 cup slivered almonds, toasted
2 tablespoons dried parsley flakes
4 1/2 teaspoons dill weed
1 tablespoon dried minced onion
1 teaspoon salt
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
2 cups chicken broth
1 cup long grain rice
1 tablespoon butter or margarine
1/2 teaspoon grated lemon peel
Combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 3 months.
Angel Hair With Hawaiian Grilled Chicken
Angel Hair With Hawaiian Grilled Chicken
1 pound Linguine or Vermicelli
1-1/2 pound boneless, skinless chicken, cut into 1" x 3" strips
1-1/2 cup light soy sauce
1 cup dark brown sugar, packed
4 tbs. dark Oriental sesame oil
1 tbs. grated fresh ginger root
1 20 oz. can pineapple chunks in juice, drained and reserve juice
2 medium onions, cut into 1" chunks
2 medium red bell peppers, cored and cut into 1" pieces
2 medium yellow bell peppers, cored and cut into 1" pieces
1/4 cup toasted chopped macadamia nuts
Mix together the soy sauce, brown sugar, ginger, sesame oil, and the juice drained from the canned pineapple. Reserve 1 cup of sauce for the pasta. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate for approximately 20 minutes, stirring occasionally.
Meanwhile, light grill with mesquite charcoal and allow coals to start. While waiting for grill, cook pasta according to package directions. Drain and toss with remaining sauce and place in large serving dish. Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally. Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts and serve.
Serves 6 - 8
1 pound Linguine or Vermicelli
1-1/2 pound boneless, skinless chicken, cut into 1" x 3" strips
1-1/2 cup light soy sauce
1 cup dark brown sugar, packed
4 tbs. dark Oriental sesame oil
1 tbs. grated fresh ginger root
1 20 oz. can pineapple chunks in juice, drained and reserve juice
2 medium onions, cut into 1" chunks
2 medium red bell peppers, cored and cut into 1" pieces
2 medium yellow bell peppers, cored and cut into 1" pieces
1/4 cup toasted chopped macadamia nuts
Mix together the soy sauce, brown sugar, ginger, sesame oil, and the juice drained from the canned pineapple. Reserve 1 cup of sauce for the pasta. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate for approximately 20 minutes, stirring occasionally.
Meanwhile, light grill with mesquite charcoal and allow coals to start. While waiting for grill, cook pasta according to package directions. Drain and toss with remaining sauce and place in large serving dish. Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally. Remove from skewers and arrange over pasta. Sprinkle with macadamia nuts and serve.
Serves 6 - 8
Tennessee Whiskey Cake
Tennessee Whiskey Cake
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
1/2 cup sugar
3 eggs
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 cup 2 % reduced-fat milk
1/2 cup sorghum or molasses
1/4 cup Tennessee whiskey, such as Jack Daniel's or George Dickel ** Note in the magazine stated you can substitute 3 tablespoons water and 2 teaspoons vanilla for the whiskey
Sorghum Frozen Yogurt - Recipe follows
Preheat the oven to 350 F. Beat the butter using a mixer at medium speed. Gradually add the sugars. Beat until creamy. Add the eggs, one at a time. Beat well after each addition. Scrape down the sides of the bowl. Combine the flour, baking powder, salt, cinnamon, and baking soda. Add to the egg mixture alternately with the milk, beginning and ending with the dry ingredients. Stop the mixer and add the sorghum. Restart the mixer and slowly add the whiskey. Mix until smooth, about 30 seconds. The Batter Will Be Thin. Pour into a greased 9-inch springform pan. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the center comes out clean. Serve warm with Sorghum Frozen Yogurt. Makes 8 servings
Sorghum Frozen Yogurt
4 cups plain low-fat yogurt
1/2 cup packed brown sugar
1/2 cup sorghum
1 tsp vanilla
Combine all the ingredients in a large bowl. Pour the mixture into the canister of an ice cream maker. Freeze according to manufacturer' s instructions. Makes about 5 cups.
Melissa
Recipe Source: Relish Magazine - Chef Jeff Carter
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
1/2 cup sugar
3 eggs
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 cup 2 % reduced-fat milk
1/2 cup sorghum or molasses
1/4 cup Tennessee whiskey, such as Jack Daniel's or George Dickel ** Note in the magazine stated you can substitute 3 tablespoons water and 2 teaspoons vanilla for the whiskey
Sorghum Frozen Yogurt - Recipe follows
Preheat the oven to 350 F. Beat the butter using a mixer at medium speed. Gradually add the sugars. Beat until creamy. Add the eggs, one at a time. Beat well after each addition. Scrape down the sides of the bowl. Combine the flour, baking powder, salt, cinnamon, and baking soda. Add to the egg mixture alternately with the milk, beginning and ending with the dry ingredients. Stop the mixer and add the sorghum. Restart the mixer and slowly add the whiskey. Mix until smooth, about 30 seconds. The Batter Will Be Thin. Pour into a greased 9-inch springform pan. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the center comes out clean. Serve warm with Sorghum Frozen Yogurt. Makes 8 servings
Sorghum Frozen Yogurt
4 cups plain low-fat yogurt
1/2 cup packed brown sugar
1/2 cup sorghum
1 tsp vanilla
Combine all the ingredients in a large bowl. Pour the mixture into the canister of an ice cream maker. Freeze according to manufacturer' s instructions. Makes about 5 cups.
Melissa
Recipe Source: Relish Magazine - Chef Jeff Carter
Applebee's Bourbon Street Steak (Copycat)
Applebee's Bourbon Street Steak (Copycat)
2 tenderloin steaks, 1 1/2" thick
2 T bourbon
2 T brown sugar
1/4 t freshly-ground black pepper
Salt, to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.
2 tenderloin steaks, 1 1/2" thick
2 T bourbon
2 T brown sugar
1/4 t freshly-ground black pepper
Salt, to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill. Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve.
Apple-and-Pear Slaw
Apple-and-Pear Slaw
Make-ahead tip: The dressing can be made up to one week in advance; cover and chill. Slice the fruit, and
toss it with the coleslaw mix and dressing in the morning.
1/4 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups thinly sliced Granny Smith apple (about 1 large apple)
2 cups thinly sliced pear (about 1 large pear)
1 (12-ounce) package cabbage-and- carrot coleslaw
Combine first 5 ingredients in a small bowl; set aside. Combine apple, pear, and coleslaw in a large
bowl; stir in dressing. Chill up to 2 hours.
6 servings (serving size: 1 cup)
Make-ahead tip: The dressing can be made up to one week in advance; cover and chill. Slice the fruit, and
toss it with the coleslaw mix and dressing in the morning.
1/4 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups thinly sliced Granny Smith apple (about 1 large apple)
2 cups thinly sliced pear (about 1 large pear)
1 (12-ounce) package cabbage-and- carrot coleslaw
Combine first 5 ingredients in a small bowl; set aside. Combine apple, pear, and coleslaw in a large
bowl; stir in dressing. Chill up to 2 hours.
6 servings (serving size: 1 cup)
Apple and Cream Cheese Roll-Ups
Apple and Cream Cheese Roll-Ups
Filled with fruit and cream cheese, these desserts resemble small strudels.
Filling:
1 cup dried apples, chopped
1/3 cup thawed apple juice concentrate, undiluted
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/4 cup sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 large egg
Pastry:
12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs, divided
1/4 cup sugar, divided
Topping:
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat.
Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid
is absorbed. Cool to room temperature. Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.
Preheat oven to 350°.
To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough
to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham
cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip.
Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture. To prepare the topping, combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. Bake at 350° for 10 minutes, and cool on a wire rack.
24 servings (serving size: 1 roll-up)
Filled with fruit and cream cheese, these desserts resemble small strudels.
Filling:
1 cup dried apples, chopped
1/3 cup thawed apple juice concentrate, undiluted
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/4 cup sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 large egg
Pastry:
12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs, divided
1/4 cup sugar, divided
Topping:
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
To prepare the filling, combine the first 4 ingredients in a small saucepan over medium-high heat.
Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid
is absorbed. Cool to room temperature. Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.
Preheat oven to 350°.
To prepare the pastry, place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough
to keep from drying), and lightly coat with cooking spray. Sprinkle the phyllo with 2 teaspoons graham
cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar. Cut phyllo stack lengthwise into 6 (2 3/4-inch-wide) strips using a sharp knife. Spoon 1 rounded teaspoon of apple mixture 1/2 inch from the end of each phyllo strip.
Roll up each strip, beginning with apple mixture end; place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture. To prepare the topping, combine 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls. Bake at 350° for 10 minutes, and cool on a wire rack.
24 servings (serving size: 1 roll-up)
Apple-Glazed Roast Pork- Crockpot
Apple-Glazed Roast Pork- Crockpot
4 Lb Pork loin roast; trimmed
1/4 C Apple juice
Salt to taste
3 Tbsp Brown sugar
Pepper to taste
1 Tsp Ground ginger
6 Apples; quartered
Procedures:
1. Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well.
2. Place apple quarters in bottom of crockpot. Place roast on top of Apples.
3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.
4. Cover and cook on Low setting for 10 to 12 hours or until done.
NOTES : Use natural, non-sweetened apple juice in this.
Yield: 8 servings
4 Lb Pork loin roast; trimmed
1/4 C Apple juice
Salt to taste
3 Tbsp Brown sugar
Pepper to taste
1 Tsp Ground ginger
6 Apples; quartered
Procedures:
1. Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well.
2. Place apple quarters in bottom of crockpot. Place roast on top of Apples.
3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.
4. Cover and cook on Low setting for 10 to 12 hours or until done.
NOTES : Use natural, non-sweetened apple juice in this.
Yield: 8 servings
ANGEL PUDDING CAKE
ANGEL PUDDING CAKE
1 Weston angel food cake - slice in 3
2 envelopes Dream Whip - mix as directed but without vanilla
Add 1 can (14 oz.) of crushed pineapple - empty into Dream Whip - juice included
Add 2 packages (3½ oz.) instant vanilla pudding
Put mixture in between layers and cover all around.
1 Weston angel food cake - slice in 3
2 envelopes Dream Whip - mix as directed but without vanilla
Add 1 can (14 oz.) of crushed pineapple - empty into Dream Whip - juice included
Add 2 packages (3½ oz.) instant vanilla pudding
Put mixture in between layers and cover all around.
Asparagus with Leeks and New Potatoes
Asparagus with Leeks and New Potatoes
1-1/2 pounds fresh asparagus, peeled and trimmed
Green tops of 2 large leeks, washed and trimmed
1/2 pound small new red potatoes, cooked but not peeled
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper
Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside. Slice the leek tops crosswise about 1/4-inch thick. Slice the potatoes into 1/4-inch thick rounds.
In a skillet or saute pan that will comfortably hold all the ingredients, melt the butter over medium-high heat. Add the potatoes and the asparagus stems. Saute, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes.
Add the leek greens and asparagus tips, a healthy pinch of salt, and a liberal grinding of pepper. Saute, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little. It should be firm and bright green. Taste and correct the seasonings, and serve at once. Serves - 4
1-1/2 pounds fresh asparagus, peeled and trimmed
Green tops of 2 large leeks, washed and trimmed
1/2 pound small new red potatoes, cooked but not peeled
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper
Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside. Slice the leek tops crosswise about 1/4-inch thick. Slice the potatoes into 1/4-inch thick rounds.
In a skillet or saute pan that will comfortably hold all the ingredients, melt the butter over medium-high heat. Add the potatoes and the asparagus stems. Saute, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes.
Add the leek greens and asparagus tips, a healthy pinch of salt, and a liberal grinding of pepper. Saute, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little. It should be firm and bright green. Taste and correct the seasonings, and serve at once. Serves - 4
Campbell's® Apricot Glazed Pork Roast
Campbell's® Apricot Glazed Pork Roast
Make this savory meal in the slow cooker. It will make tonight's meal a breeze.
Serves: 8
1 can (10 1/2 oz.) Campbell's® Condensed Chicken Broth
1 jar (18 oz.) apricot preserves
1 large onion, chopped
2 tbsp. Dijon-style mustard
4 lb. boneless pork loin roast
MIX broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
COVER and cook on LOW 8 to 9 hr.* or until done
Make this savory meal in the slow cooker. It will make tonight's meal a breeze.
Serves: 8
1 can (10 1/2 oz.) Campbell's® Condensed Chicken Broth
1 jar (18 oz.) apricot preserves
1 large onion, chopped
2 tbsp. Dijon-style mustard
4 lb. boneless pork loin roast
MIX broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.
COVER and cook on LOW 8 to 9 hr.* or until done
Apricot Salad
Apricot Salad
1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (6 ounce) jar apricots baby food
1 cup Cool Whip
Add water to gelatin. Stir until dissolved. Add apricot baby food. Chill and fold in Cool Whip
1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (6 ounce) jar apricots baby food
1 cup Cool Whip
Add water to gelatin. Stir until dissolved. Add apricot baby food. Chill and fold in Cool Whip
Apple Muffins
Apple Muffins
Servings: 12
1/2 cup wholemeal self-raising flour
1/2 cup white self-raising flour
tsp. ground cinnamon
tsp. ground nutmeg
2 oz. unsalted butter
1/3 cup raw sugar
1 cup rolled oats
1 medium apple uncooked, peeled and grated
3/4 cup apple juice
2 egg, lightly beaten
Preheat oven to 350° F. Grease 12 muffin pans. Sift first 4 ingredients together in a bowl. Rub in butter until mixture resembles coarse meal. Stir in sugar and oats with a fork, making a well in the centre. Stir in remaining ingredients until just combined. Fill muffin pans half full with mixture. Bake about 20 minutes or until golden.
Servings: 12
1/2 cup wholemeal self-raising flour
1/2 cup white self-raising flour
tsp. ground cinnamon
tsp. ground nutmeg
2 oz. unsalted butter
1/3 cup raw sugar
1 cup rolled oats
1 medium apple uncooked, peeled and grated
3/4 cup apple juice
2 egg, lightly beaten
Preheat oven to 350° F. Grease 12 muffin pans. Sift first 4 ingredients together in a bowl. Rub in butter until mixture resembles coarse meal. Stir in sugar and oats with a fork, making a well in the centre. Stir in remaining ingredients until just combined. Fill muffin pans half full with mixture. Bake about 20 minutes or until golden.
Apricot Pie
Apricot Pie
2 (9 inch) pie crusts
2 c. uncooked, dried apricots
1 1/2 c. water
1 c. sugar (can use a little less)
1/2 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
Preheat oven to 425 degrees. Prepare pie pastry and set aside. Cut dried apricots into pieces. In medium saucepan, mix apricots with water, sugar, salt, lemon juice, and butter. Bring to a boil. Cook 5 minutes,
stirring constantly. Cool 5-10 minutes. Pour filling into rolled out pie shells. Cover with pastry strips, weaving them in a criss-cross pattern. Bake 30 minute or until crust is done.
2 (9 inch) pie crusts
2 c. uncooked, dried apricots
1 1/2 c. water
1 c. sugar (can use a little less)
1/2 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
Preheat oven to 425 degrees. Prepare pie pastry and set aside. Cut dried apricots into pieces. In medium saucepan, mix apricots with water, sugar, salt, lemon juice, and butter. Bring to a boil. Cook 5 minutes,
stirring constantly. Cool 5-10 minutes. Pour filling into rolled out pie shells. Cover with pastry strips, weaving them in a criss-cross pattern. Bake 30 minute or until crust is done.
Apple Breakfast Bars
Apple Breakfast Bars
1-1/2 cups each quick rolled oats; raw apples, shredded
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 tsp. sea salt
1/4 cup orange juice
Heat oven to 375. Combine all ingredients. Let stand 10 minutes. Press mixture into 8x8" baking dish. Bake until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.
1-1/2 cups each quick rolled oats; raw apples, shredded
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 tsp. sea salt
1/4 cup orange juice
Heat oven to 375. Combine all ingredients. Let stand 10 minutes. Press mixture into 8x8" baking dish. Bake until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast.
Orange Cream Cheese Pound Cake with Passion Fruit Icing
Orange Cream Cheese Pound Cake with Passion Fruit Icing
If passion fruits aren't available -- substitute 1 tablespoon of fresh lemon juice or orange juice. You can also omit the icing altogether.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 sticks unsalted butter -- softened
1/2 pound cream cheese -- softened
1 1/2 cups sugar
finely grated zest of 2 oranges
4 large eggs
2 teaspoons pure vanilla extract
2 tablespoons sour cream
2 ripe passion fruits
1 1/4 cups confectioners' sugar
Preheat the oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-inch loaf pans. In a medium bowl -- whisk the flour with the baking powder and salt.
1 In a large bowl -- using a handheld electric mixer, cream 2 sticks of the butter with the cream cheese at moderate speed. Add the sugar and orange zest and beat until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well between additions. Beat in the vanilla. Add the dry ingredients and beat at low speed until blended. Add the sour cream and beat until smooth. Divide the batter between the prepared pans and smooth the surfaces.
Bake the pound cakes for about 1 hour -- or until the tops are golden and cracked and a toothpick inserted in the centers comes out clean. Let cool in the pans for 15 minutes, then turn the pound cakes out onto a rack and set them right side up to cool completely.
Cut the passion fruits in half and scrape the seedy fruit into a strainer set over a bowl. Press the fruit with the back of a spoon -- discard the seeds. Melt the remaining 1/2 stick of butter in a small saucepan. Add the confectioners' sugar and passion fruit juice; cook over very low heat, stirring, until smooth. Drizzle the icing over the cakes, letting it drip down the sides. Let the icing set, then slice the cakes and serve.
Makes 2 cakes.
If passion fruits aren't available -- substitute 1 tablespoon of fresh lemon juice or orange juice. You can also omit the icing altogether.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 sticks unsalted butter -- softened
1/2 pound cream cheese -- softened
1 1/2 cups sugar
finely grated zest of 2 oranges
4 large eggs
2 teaspoons pure vanilla extract
2 tablespoons sour cream
2 ripe passion fruits
1 1/4 cups confectioners' sugar
Preheat the oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-inch loaf pans. In a medium bowl -- whisk the flour with the baking powder and salt.
1 In a large bowl -- using a handheld electric mixer, cream 2 sticks of the butter with the cream cheese at moderate speed. Add the sugar and orange zest and beat until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well between additions. Beat in the vanilla. Add the dry ingredients and beat at low speed until blended. Add the sour cream and beat until smooth. Divide the batter between the prepared pans and smooth the surfaces.
Bake the pound cakes for about 1 hour -- or until the tops are golden and cracked and a toothpick inserted in the centers comes out clean. Let cool in the pans for 15 minutes, then turn the pound cakes out onto a rack and set them right side up to cool completely.
Cut the passion fruits in half and scrape the seedy fruit into a strainer set over a bowl. Press the fruit with the back of a spoon -- discard the seeds. Melt the remaining 1/2 stick of butter in a small saucepan. Add the confectioners' sugar and passion fruit juice; cook over very low heat, stirring, until smooth. Drizzle the icing over the cakes, letting it drip down the sides. Let the icing set, then slice the cakes and serve.
Makes 2 cakes.
Apple Chunk Granola Bread Recipe
Apple Chunk Granola Bread Recipe
We love this sweet quick bread recipe made with apple chunks and plenty of granola. The cinnamon and spices complement the apples well. If it is made with granola and fresh apples, you know it must be as wholesome as it is good. This is an easy recipe to make. This moist, dense, apple-filled bread is best if refrigerated overnight to allow the flavors and moisture to penetrate the loaf.
1 1/4 cup flour
1 3/4 cups granola
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
1/2 cup brown sugar
1 cup buttermilk
1/4 cup canola oil
2 cups peeled and cored apples cut in 1/2-inch chunks
Preheat the oven to 350 degrees. Prepare an 8 1/2 x 4 ½-inch loaf pan by greasing it well.
1. Combine the dry ingredients and the granola together in a large bowl.
2. Whisk the egg, brown sugar, buttermilk, and oil together until the sugar is dissolved and the mixture is smooth.
3. Pour the liquid ingredients into the dry ingredients. Mix with a spatula until just combined. Fold in the apples.
4. Pour the batter into the prepared pan. Bake for 45 minutes or until the bread tests done. Remove from the pan and cool on a wire rack.
Note: Different granola may absorb moisture differently. Add milk or flour if needed to get the right consistency.
We love this sweet quick bread recipe made with apple chunks and plenty of granola. The cinnamon and spices complement the apples well. If it is made with granola and fresh apples, you know it must be as wholesome as it is good. This is an easy recipe to make. This moist, dense, apple-filled bread is best if refrigerated overnight to allow the flavors and moisture to penetrate the loaf.
1 1/4 cup flour
1 3/4 cups granola
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
1/2 cup brown sugar
1 cup buttermilk
1/4 cup canola oil
2 cups peeled and cored apples cut in 1/2-inch chunks
Preheat the oven to 350 degrees. Prepare an 8 1/2 x 4 ½-inch loaf pan by greasing it well.
1. Combine the dry ingredients and the granola together in a large bowl.
2. Whisk the egg, brown sugar, buttermilk, and oil together until the sugar is dissolved and the mixture is smooth.
3. Pour the liquid ingredients into the dry ingredients. Mix with a spatula until just combined. Fold in the apples.
4. Pour the batter into the prepared pan. Bake for 45 minutes or until the bread tests done. Remove from the pan and cool on a wire rack.
Note: Different granola may absorb moisture differently. Add milk or flour if needed to get the right consistency.
Thursday, July 7, 2011
Crunchy Oriental Pork Casserole
Crunchy Oriental Pork Casserole
1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery -- thinly sliced
6 ounces water chestnuts -- sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mien noodles
Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mien noodles.
Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles.
Bake in a 375º oven until thoroughly heated, about 20 minutes.
Serve immediately. Enjoy.
1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery -- thinly sliced
6 ounces water chestnuts -- sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mien noodles
Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mien noodles.
Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles.
Bake in a 375º oven until thoroughly heated, about 20 minutes.
Serve immediately. Enjoy.
Satay Pork Skewers
Satay Pork Skewers
Ricardo Larrivee
Peanut Sauce
1 cup coconut milk
1/2 cup crunchy peanut butter
1 teaspoon honey
1/4 teaspoon hot pepper sauce or to taste
Salt and pepper
Satay Pork Skewers
1 tablespoon peanut butter
1/2 cup plain yogurt
2 tablespoons rice vinegar
1 pork tenderloin, cut into 2.5-cm (1-inch) cubes
20 wood skewers, about 15 cm (6 inches) long
Salt and pepper
Directions Peanut Sauce
In a saucepan, bring the coconut milk to a boil. Remove from the heat. Add the peanut butter, honey and hot pepper sauce, whisking until smooth. Season with salt and pepper.
Satay Pork Skewers
In a bowl, combine the peanut butter, yogurt and vinegar. Add the meat and stir to coat well. Cover and refrigerate for at least 1 hour or as long as overnight.
Thread the pork cubes on the skewers.Preheat a gas grill or a non-stick grill pan. Grill on all sides until done
to your liking.
Ricardo Larrivee
Peanut Sauce
1 cup coconut milk
1/2 cup crunchy peanut butter
1 teaspoon honey
1/4 teaspoon hot pepper sauce or to taste
Salt and pepper
Satay Pork Skewers
1 tablespoon peanut butter
1/2 cup plain yogurt
2 tablespoons rice vinegar
1 pork tenderloin, cut into 2.5-cm (1-inch) cubes
20 wood skewers, about 15 cm (6 inches) long
Salt and pepper
Directions Peanut Sauce
In a saucepan, bring the coconut milk to a boil. Remove from the heat. Add the peanut butter, honey and hot pepper sauce, whisking until smooth. Season with salt and pepper.
Satay Pork Skewers
In a bowl, combine the peanut butter, yogurt and vinegar. Add the meat and stir to coat well. Cover and refrigerate for at least 1 hour or as long as overnight.
Thread the pork cubes on the skewers.Preheat a gas grill or a non-stick grill pan. Grill on all sides until done
to your liking.
Asparagus, Ham and Pasta Bake
Asparagus, Ham and Pasta Bake
Yield 10 servings
Time: 25 minutes to assemble 45 minutes to bake
Rice pasta, Notta Pasta is a rice pasta as opposed to a wheat one, meat and vegetables are nicely cradled in this savory egg and cheese filling. It's easy to assemble and feeds a crowd. We think it's perfect for brunch or a light supper.
INGREDIENTS
1/2-16 oz box (8 oz) Notta Pasta, Linguine
1 tablespoon olive oil
3/4 lb ham or Canadian bacon, cubed into bite size pieces
1 bunch scallions, chopped (reserving 1/2 cup darkest green pieces)
6 eggs
2 cups grated sharp cheddar cheese (or a good Swiss), divided
16 oz (2 cups) ricotta
1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 lb asparagus, cut into 1/2 inch pieces
DIRECTIONS
1. Preheat oven to 350° F. Put a large pot of salted water on to boil. Grease a 9" X 13" baking dish.
2. In a large skillet heat oil over a medium heat. Add ham and scallions to skillet, setting aside reserved green parts for topping. Sauté until onion begins to soften. Set aside.
3. In a mixing bowl or food processor, combine eggs, 1&1/2 cups of the grated cheese, ricotta, milk, mustard, salt and pepper. Beat until very smooth.
4. Boil pasta according to directions on box, adding asparagus during last minute of cooking. Rinse under cold water until cooled, and drain.
5. Add drained noodles back to pot. Add ham and egg mixtures to noodles. Mix until well combined and pour into prepared dish.
6. Bake for 30 minutes. Remove from oven and top evenly with remaining 1/2 cup cheese and reserved scallions. Bake 15 minutes more. Let rest for 5 minutes and serve.
Yield 10 servings
Time: 25 minutes to assemble 45 minutes to bake
Rice pasta, Notta Pasta is a rice pasta as opposed to a wheat one, meat and vegetables are nicely cradled in this savory egg and cheese filling. It's easy to assemble and feeds a crowd. We think it's perfect for brunch or a light supper.
INGREDIENTS
1/2-16 oz box (8 oz) Notta Pasta, Linguine
1 tablespoon olive oil
3/4 lb ham or Canadian bacon, cubed into bite size pieces
1 bunch scallions, chopped (reserving 1/2 cup darkest green pieces)
6 eggs
2 cups grated sharp cheddar cheese (or a good Swiss), divided
16 oz (2 cups) ricotta
1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 lb asparagus, cut into 1/2 inch pieces
DIRECTIONS
1. Preheat oven to 350° F. Put a large pot of salted water on to boil. Grease a 9" X 13" baking dish.
2. In a large skillet heat oil over a medium heat. Add ham and scallions to skillet, setting aside reserved green parts for topping. Sauté until onion begins to soften. Set aside.
3. In a mixing bowl or food processor, combine eggs, 1&1/2 cups of the grated cheese, ricotta, milk, mustard, salt and pepper. Beat until very smooth.
4. Boil pasta according to directions on box, adding asparagus during last minute of cooking. Rinse under cold water until cooled, and drain.
5. Add drained noodles back to pot. Add ham and egg mixtures to noodles. Mix until well combined and pour into prepared dish.
6. Bake for 30 minutes. Remove from oven and top evenly with remaining 1/2 cup cheese and reserved scallions. Bake 15 minutes more. Let rest for 5 minutes and serve.
PITTSBURGH STEELERS DEEP-FRIED SAUERKRAUT BALLS
PITTSBURGH STEELERS DEEP-FRIED SAUERKRAUT BALLS
Makes about 2 dozen meatballs
1 pound bulk spicy pork sausage
1/2 cup finely chopped onion
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
1/4 cup plus 1/4 cup dry breadcrumbs, divided use
1 package (8 ounces) cream cheese, softened
1/4 cup fresh parsley, minced
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 eggs
1/2 cup milk
Oil for deep-fat frying
1 cup mayonnaise
1/4 cup spicy brown mustard
In a skillet, cook sausage and onion over medium heat, breaking sausage apart until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons breadcrumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight.
Shape into 1/4-inch balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in the remaining breadcrumbs. Heat oil in deep-fryer to 375 degrees. (You can also fry them in 2 inches of oil in an electric skillet.) Fry meatballs until golden brown; drain.
Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.
Makes about 2 dozen meatballs
1 pound bulk spicy pork sausage
1/2 cup finely chopped onion
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
1/4 cup plus 1/4 cup dry breadcrumbs, divided use
1 package (8 ounces) cream cheese, softened
1/4 cup fresh parsley, minced
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 eggs
1/2 cup milk
Oil for deep-fat frying
1 cup mayonnaise
1/4 cup spicy brown mustard
In a skillet, cook sausage and onion over medium heat, breaking sausage apart until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons breadcrumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight.
Shape into 1/4-inch balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in the remaining breadcrumbs. Heat oil in deep-fryer to 375 degrees. (You can also fry them in 2 inches of oil in an electric skillet.) Fry meatballs until golden brown; drain.
Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.
Pork Chops With Sweet-And-Sour Apples
Pork Chops With Sweet-And-Sour Apples
nonstick vegetable oil spray
4 5 ozs. each boneless pork chops, 3/4" thick
salt to taste
freshly ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon vegetable oil
2 apples unpeeled, cored, cut into 1/2" wedges
1 large onion, cut into 1/2" wedges
1/3 cup unsweetened apple juice
1/4 cup apple cider vinegar
Spray large nonstick skillet with nonstick spray and heat over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to skillet; sauté 4 minutes. Sprinkle pork chops with 1/2 teaspoon oregano;
turn pork chops and sauté just until cooked through, about 2 minutes. Transfer to plate; cover with foil.
Heat oil in the same skillet over medium-high heat. Add apple and onion wedges and remaining 1/2 teaspoon oregano. Sauté until apples and onion are tender and golden, about 10 minutes. Return pork and any accumulated juices to skillet. Pour apple juice and vinegar over; cook until pork is heated through and liquid is slightly reduced, about 1 minute. Season to taste with salt and pepper. Transfer pork and apple mixture to plates and serve.
Makes 4 servings.
nonstick vegetable oil spray
4 5 ozs. each boneless pork chops, 3/4" thick
salt to taste
freshly ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon vegetable oil
2 apples unpeeled, cored, cut into 1/2" wedges
1 large onion, cut into 1/2" wedges
1/3 cup unsweetened apple juice
1/4 cup apple cider vinegar
Spray large nonstick skillet with nonstick spray and heat over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to skillet; sauté 4 minutes. Sprinkle pork chops with 1/2 teaspoon oregano;
turn pork chops and sauté just until cooked through, about 2 minutes. Transfer to plate; cover with foil.
Heat oil in the same skillet over medium-high heat. Add apple and onion wedges and remaining 1/2 teaspoon oregano. Sauté until apples and onion are tender and golden, about 10 minutes. Return pork and any accumulated juices to skillet. Pour apple juice and vinegar over; cook until pork is heated through and liquid is slightly reduced, about 1 minute. Season to taste with salt and pepper. Transfer pork and apple mixture to plates and serve.
Makes 4 servings.
Slow Cooked Spicy Pineapple Pork Chili
Slow Cooked Spicy Pineapple Pork Chili
Ingredients
1 lb lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 can (14 1/2oz) diced tomatoes
1 can (6oz) tomato paste
1 can (20oz) pineapple chunks, drained, juice reserved
1 can (4oz) diced green chilies
1 medium onion, chopped
1 tbs chili powder (or more or less to taste)
1 tbs cumin (or less to taste)
1/2 tsp garlic powder
Preparation
In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.
Ingredients
1 lb lean boneless pork, trimmed and cut into 1-inch cubes
1 cup dried small white beans, rinsed and drained
1 cup hot water
1 can (14 1/2oz) diced tomatoes
1 can (6oz) tomato paste
1 can (20oz) pineapple chunks, drained, juice reserved
1 can (4oz) diced green chilies
1 medium onion, chopped
1 tbs chili powder (or more or less to taste)
1 tbs cumin (or less to taste)
1/2 tsp garlic powder
Preparation
In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.
Funeral Potatoes with Ham
Funeral Potatoes with Ham
4 lbs. russet potatoes, scrubbed
2 T. vegetable oil
1 pound white mushrooms, sliced thin
Salt
1 onion, minced
2 T. flour
1 1/2 cups whole milk
1/2 t. minced fresh thyme
1/2 t. pepper
1 1/2 cups shredded sharp cheddar cheese
8 T. unsalted butter, 1 stick
1 pound ham steak, cut into 2 inch matchsticks
1 cup sour cream
1 1/2 cups cornflakes, crushed fine
Adjust oven rack to middle position. Heat oven to 350. Grease a 13 x 9 inch baking dish and set aside. Bring potatoes and 4 quarts water to a simmer in large pot and cook until just shy of tender. A paring knife should glide through the flesh with slight resistance, 10 to 15 minutes. Drain potatoes and set aside. When potatoes are cool enough to handle, peel them, then grate flesh lengthwise on large holes of box grater.
Return grated potatoes to pot. While potatoes cook, heat oil in large skillet over medium heat until shimmering. Add mushrooms and 3/4 t. salt and cook until mushrooms have released their juices and are brown around the edges, 7 to 10 minutes. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in flour land cook for 1 minute. Whisk in milk, thyme, and pepper, bring to a simmer and cook,stirring frequently, until thickened slightly, about 1 minutes. Stir in cheese and 6 T. of the butter and cook until
melted, about 1 minute. Off heat, stir in ham and sour cream. Pour mixture over potatoes and toss to mix. Transfer mixture to prepared baking dish.
Melt remaining 2 T. butter in bowl in microwave. Stir in cornflakes, then sprinkle evenly over the top of the potato mixture. Put baking dish on foil lined rimmed baking sheet and bake until potatoes are bubbling and top is golden brown, 35 to 45 minutes. Cool for 10 minutes before serving. Serves 8 to 10
Source: Cook's Country Best Lost Suppers
4 lbs. russet potatoes, scrubbed
2 T. vegetable oil
1 pound white mushrooms, sliced thin
Salt
1 onion, minced
2 T. flour
1 1/2 cups whole milk
1/2 t. minced fresh thyme
1/2 t. pepper
1 1/2 cups shredded sharp cheddar cheese
8 T. unsalted butter, 1 stick
1 pound ham steak, cut into 2 inch matchsticks
1 cup sour cream
1 1/2 cups cornflakes, crushed fine
Adjust oven rack to middle position. Heat oven to 350. Grease a 13 x 9 inch baking dish and set aside. Bring potatoes and 4 quarts water to a simmer in large pot and cook until just shy of tender. A paring knife should glide through the flesh with slight resistance, 10 to 15 minutes. Drain potatoes and set aside. When potatoes are cool enough to handle, peel them, then grate flesh lengthwise on large holes of box grater.
Return grated potatoes to pot. While potatoes cook, heat oil in large skillet over medium heat until shimmering. Add mushrooms and 3/4 t. salt and cook until mushrooms have released their juices and are brown around the edges, 7 to 10 minutes. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in flour land cook for 1 minute. Whisk in milk, thyme, and pepper, bring to a simmer and cook,stirring frequently, until thickened slightly, about 1 minutes. Stir in cheese and 6 T. of the butter and cook until
melted, about 1 minute. Off heat, stir in ham and sour cream. Pour mixture over potatoes and toss to mix. Transfer mixture to prepared baking dish.
Melt remaining 2 T. butter in bowl in microwave. Stir in cornflakes, then sprinkle evenly over the top of the potato mixture. Put baking dish on foil lined rimmed baking sheet and bake until potatoes are bubbling and top is golden brown, 35 to 45 minutes. Cool for 10 minutes before serving. Serves 8 to 10
Source: Cook's Country Best Lost Suppers
Pine State Biscuits' Reggie Deluxe
Pine State Biscuits' Reggie Deluxe
The Oregonian Newspaper
Makes 6 servings
6 3-inch Sharon's Flaky Buttermilk Biscuits, split in half
Southern Buttermilk Fried Chicken
6 slices thickly cut bacon, cooked until crisp and broken in half
Savory Sausage Gravy
6 eggs, cooked over-easy
6 slices cheddar cheese
Instructions- Top each biscuit bottom half with a piece of the fried chicken. Place two half-slices of bacon over the chicken and smother in sausage gravy. Place one egg over the gravy and top with a slice of cheddar cheese. Place biscuit half on top and serve immediately.
The Oregonian Newspaper
Makes 6 servings
6 3-inch Sharon's Flaky Buttermilk Biscuits, split in half
Southern Buttermilk Fried Chicken
6 slices thickly cut bacon, cooked until crisp and broken in half
Savory Sausage Gravy
6 eggs, cooked over-easy
6 slices cheddar cheese
Instructions- Top each biscuit bottom half with a piece of the fried chicken. Place two half-slices of bacon over the chicken and smother in sausage gravy. Place one egg over the gravy and top with a slice of cheddar cheese. Place biscuit half on top and serve immediately.
Crockpot Roast Pork
Crockpot Roast Pork
1 3 to 5 pound pork roast (whatever size fits your needs)
1 package fresh sauerkraut (the kind you find in a plastic bag in the meat department)
Put pork roast in crockpot and place sauerkraut (undrained) over the top and sides. Set crockpot on high and cook for 3 to 4 hours, depending upon the size of the roast. (Check the internal temperature of the roast with a meat thermometer to make sure it's done.)
Remove roast from crockpot and slice thinly. Arrange the meat on a platter. With a slotted spoon, remove the sauerkraut from the crockpot and arrange around the pork roast.
1 3 to 5 pound pork roast (whatever size fits your needs)
1 package fresh sauerkraut (the kind you find in a plastic bag in the meat department)
Put pork roast in crockpot and place sauerkraut (undrained) over the top and sides. Set crockpot on high and cook for 3 to 4 hours, depending upon the size of the roast. (Check the internal temperature of the roast with a meat thermometer to make sure it's done.)
Remove roast from crockpot and slice thinly. Arrange the meat on a platter. With a slotted spoon, remove the sauerkraut from the crockpot and arrange around the pork roast.
Bacon & Onion Tart
Bacon & Onion Tart
Number of servings: 4
This recipe is nice because though it has a longish cooking time, it really doesn't need you for much of it at all. You can use 1 tbsp dried thyme instead.
You can make part 1 (up to rolling out the pastry) up to a day or two ahead if needed.
Ingredients
4 tablespoons Oil
2 pounds Onion (peeled, sliced)
4 oz Bacon (chopped)
2 tablespoons Thyme (fresh, chopped)
1/2 pound Puff Pastry
Salt
Ground Pepper
Directions
Cooking at: 425 F / 220 C / Gas Mark 7
Prepare the onions and bacon. Set aside.
Heat the oil over low heat, add the onions, bacon and half the thyme and cook until onions are soft and lightly browned - about 40 minutes. Check on them occasionally and stir. Add salt and pepper to taste and the remaining thyme.
Start the oven heating. Roll out the puff pastry, make a 9 inch square and make ridges all round the edge. Spread the onion mixture on top the puff pastry, inside the ridge. Cook until pastry is golden, about 40 minutes.
Number of servings: 4
This recipe is nice because though it has a longish cooking time, it really doesn't need you for much of it at all. You can use 1 tbsp dried thyme instead.
You can make part 1 (up to rolling out the pastry) up to a day or two ahead if needed.
Ingredients
4 tablespoons Oil
2 pounds Onion (peeled, sliced)
4 oz Bacon (chopped)
2 tablespoons Thyme (fresh, chopped)
1/2 pound Puff Pastry
Salt
Ground Pepper
Directions
Cooking at: 425 F / 220 C / Gas Mark 7
Prepare the onions and bacon. Set aside.
Heat the oil over low heat, add the onions, bacon and half the thyme and cook until onions are soft and lightly browned - about 40 minutes. Check on them occasionally and stir. Add salt and pepper to taste and the remaining thyme.
Start the oven heating. Roll out the puff pastry, make a 9 inch square and make ridges all round the edge. Spread the onion mixture on top the puff pastry, inside the ridge. Cook until pastry is golden, about 40 minutes.
Garlic Cajun Ribs
Garlic Cajun Ribs
Submitted by: John Samples
"This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs." Original recipe yield: 8 servings.
INGREDIENTS:
1 1/2 gallons water
2 tablespoons minced garlic
4 tablespoons Cajun seasoning
4 tablespoons seasoned salt
4 pounds pork baby back ribs
1 (18 ounce) bottle barbeque sauce
2 tablespoons minced garlic
2 tablespoons Cajun seasoning
2 tablespoons seasoned salt
6 tablespoons Worcestershire sauce
DIRECTIONS:
1. Preheat grill for medium heat.
2. In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes.
3. In a mixing bowl, mix together barbecue sauce, 2 tablespoons garlic, 2 tablespoons Cajun-style seasoning, 2 tablespoons seasoned salt, and Worcestershire sauce.
4. Place ribs in large baking dishes, and apply a generous amount of the barbecue sauce mixture to the ribs. Set aside for 10 to 15 minutes to marinate.
5. Grill the ribs for 7 to 12 minutes per side, until nicely browned. Enjoy.
Submitted by: John Samples
"This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs." Original recipe yield: 8 servings.
INGREDIENTS:
1 1/2 gallons water
2 tablespoons minced garlic
4 tablespoons Cajun seasoning
4 tablespoons seasoned salt
4 pounds pork baby back ribs
1 (18 ounce) bottle barbeque sauce
2 tablespoons minced garlic
2 tablespoons Cajun seasoning
2 tablespoons seasoned salt
6 tablespoons Worcestershire sauce
DIRECTIONS:
1. Preheat grill for medium heat.
2. In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes.
3. In a mixing bowl, mix together barbecue sauce, 2 tablespoons garlic, 2 tablespoons Cajun-style seasoning, 2 tablespoons seasoned salt, and Worcestershire sauce.
4. Place ribs in large baking dishes, and apply a generous amount of the barbecue sauce mixture to the ribs. Set aside for 10 to 15 minutes to marinate.
5. Grill the ribs for 7 to 12 minutes per side, until nicely browned. Enjoy.
BRAISED SAUERKRAUT WITH LOTS OF PORK
BRAISED SAUERKRAUT WITH LOTS OF PORK
Time: 3 hours
Yield: 6 to 8 servings
2 pounds pork rib tips or country ribs, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pigs' feet, halved lengthwise (have your butcher do the cutting), rinsed and patted dry
2 cups not-too-dry white wine
2 bay leaves
1 ½ teaspoons coriander seeds
1 tablespoon olive oil
4 bratwurst, smoked or unsmoked
4 tablespoons unsalted butter
2 medium onions, halved and thinly sliced
3 tart apples, peeled, cored and sliced ¼-inch thick
1 fat garlic clove, finely chopped
3 pounds sauerkraut, rinsed and drained
2 large carrots, peeled and thinly sliced
1 large smoked pork chop
Boiled potatoes, for serving
Chopped fresh parsley, for serving.
1. Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and ½ teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
2. Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
3. Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
4. Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, ¾ cup water, carrots, coriander seeds, remaining teaspoon salt and ½ teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
5. Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
Time: 3 hours
Yield: 6 to 8 servings
2 pounds pork rib tips or country ribs, rinsed and patted dry
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pigs' feet, halved lengthwise (have your butcher do the cutting), rinsed and patted dry
2 cups not-too-dry white wine
2 bay leaves
1 ½ teaspoons coriander seeds
1 tablespoon olive oil
4 bratwurst, smoked or unsmoked
4 tablespoons unsalted butter
2 medium onions, halved and thinly sliced
3 tart apples, peeled, cored and sliced ¼-inch thick
1 fat garlic clove, finely chopped
3 pounds sauerkraut, rinsed and drained
2 large carrots, peeled and thinly sliced
1 large smoked pork chop
Boiled potatoes, for serving
Chopped fresh parsley, for serving.
1. Heat the oven to 325 degrees. In a large bowl, toss the ribs with 1 teaspoon salt and ½ teaspoon black pepper. Set a medium saucepan on high heat and add the pigs' feet, wine and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 15 minutes.
2. Meanwhile, set a large Dutch oven over medium heat and add the coriander seeds, toasting them until fragrant, about 2 minutes. Using a mortar and pestle or the side of a knife, lightly crush the seeds. Set aside.
3. Return the Dutch oven to the heat and add the olive oil. Increase heat to medium-high. Add the bratwurst and cook, turning occasionally, until brown, about 5 minutes. Transfer to a plate. Turn down the heat to medium and melt the butter in the pot. Toss in the onions and cook until soft, about 5 minutes. Add the apples and cook until the apples and onions are golden, about 10 minutes. Add the garlic and cook 2 minutes.
4. Add the wine and pigs' feet. Simmer for about 2 minutes, scraping up any browned bits from the bottom of the pot. Add the sauerkraut, rib tips, ¾ cup water, carrots, coriander seeds, remaining teaspoon salt and ½ teaspoon pepper. Mix well, then nestle the pork chop in the sauerkraut.
5. Cover the pot and bake in the oven for 1 hour. Turn the pork chop and add the bratwurst. Cover and cook 30 minutes longer. Simmer, uncovered, until the juices have thickened and the meat is tender, another 30 to 45 minutes. Serve with boiled potatoes and chopped parsley.
Pork Chop Genovese
Pork Chop Genovese
Ingredients
1 large clove garlic
2 tbs olive oil
4 loin pork chops, sliced 3/4-inch thick
salt to taste
ground black pepper to taste
3 tbs tomato paste
1/4 cup dry white wine
1 green sweet pepper, chopped
8 oz sliced fresh mushrooms
Preparation
Heat olive oil in large skillet; brown the garlic in the hot oil and discard. Brown chops quickly in garlic oil on both sides and season lightly with salt and pepper. Dilute tomato paste with wine; add to meat in skillet along with sweet pepper and mushrooms. Cover and simmer 45 minutes or until done.
Ingredients
1 large clove garlic
2 tbs olive oil
4 loin pork chops, sliced 3/4-inch thick
salt to taste
ground black pepper to taste
3 tbs tomato paste
1/4 cup dry white wine
1 green sweet pepper, chopped
8 oz sliced fresh mushrooms
Preparation
Heat olive oil in large skillet; brown the garlic in the hot oil and discard. Brown chops quickly in garlic oil on both sides and season lightly with salt and pepper. Dilute tomato paste with wine; add to meat in skillet along with sweet pepper and mushrooms. Cover and simmer 45 minutes or until done.
PORK AND HOMINY STEW
PORK AND HOMINY STEW
Serves 4
1 tablespoon plus 2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs,
cut into 2-inch pieces
3 bacon slices, chopped
1 large onion, thinly sliced
1 cup diced smoked ham
1 medium carrot, peeled, chopped
6 large garlic cloves, chopped
2 poblano chilies, seeded, cut into 2x1/4-inch strips
2 cups drained canned hominy (from two 15-ounce cans)
1 cup canned diced tomatoes in juice
1 cup beer
1 cup canned low-salt chicken broth
1 teaspoon dried marjoram
1/4 cup chopped fresh cilantro
Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices,
beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)
Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro. Enjoy.
Serves 4
1 tablespoon plus 2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs,
cut into 2-inch pieces
3 bacon slices, chopped
1 large onion, thinly sliced
1 cup diced smoked ham
1 medium carrot, peeled, chopped
6 large garlic cloves, chopped
2 poblano chilies, seeded, cut into 2x1/4-inch strips
2 cups drained canned hominy (from two 15-ounce cans)
1 cup canned diced tomatoes in juice
1 cup beer
1 cup canned low-salt chicken broth
1 teaspoon dried marjoram
1/4 cup chopped fresh cilantro
Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices,
beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)
Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro. Enjoy.
Sausage and Sweet Potato Casserole
Sausage and Sweet Potato Casserole
Recipe By :Southern Living Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Pork And Ham
1 lb bulk sausage
1 lb sweet potatoes, cooked, peeled -- sliced
2 tbsp firmly packed brown sugar -- divided
1 lb apples, peeled -- cored and sliced
1/2 c hot water
Crumble 1/2 of sausage in a shallow 2-qt casserole. Top with 1/2 of sweet potato slices, sprinkle with 1/4 tsp salt. Add 1/2 of apple slices. Sprinkle with 1 tbl brown sugar. Repeat layers. Pour water over all. Cover and bake @ 350F for 45-50 min or until apples are tender.
Recipe By :Southern Living Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Pork And Ham
1 lb bulk sausage
1 lb sweet potatoes, cooked, peeled -- sliced
2 tbsp firmly packed brown sugar -- divided
1 lb apples, peeled -- cored and sliced
1/2 c hot water
Crumble 1/2 of sausage in a shallow 2-qt casserole. Top with 1/2 of sweet potato slices, sprinkle with 1/4 tsp salt. Add 1/2 of apple slices. Sprinkle with 1 tbl brown sugar. Repeat layers. Pour water over all. Cover and bake @ 350F for 45-50 min or until apples are tender.
Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary
Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary
This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine
1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay
Preheat the oven to 400 degrees F (200 degrees C). With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine
1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay
Preheat the oven to 400 degrees F (200 degrees C). With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
BACON, AVOCADO AND CHEESE OMELET
BACON, AVOCADO AND CHEESE OMELET
Serves 6
Salsa
2 cups finely chopped tomatoes, seeded
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
3 tablespoons fresh lime or lemon juice
Salt and pepper to taste
Omelet
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons
Butter Flavor Crisco stick, divided
9 slices of lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 -1/2 cups coarsely grated Monterey Jack cheese
Salsa
Stir together, in a small bowl, tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste.
Omelets
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon Butter Flavor Crisco, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides.
Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set. Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining Crisco, egg mixture, bacon, avocado and Monterey Jack cheese. Serve omelets with the salsa.
Variation- For a hungry crowd preheat broiler, heat 1 - 1-1/2 tablespoons Butter Flavor Crisco in a 12-inch skillet. Follow above directions using 1/2 egg mixture, cooking until almost set. Add 1/2 of filling and finish under broiler. Be careful not to put plastic handle under broiler (leave oven door open with handle facing out). Fold over and cut into wedges. Finish with remaining ingredients.
Serves 6
Salsa
2 cups finely chopped tomatoes, seeded
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
3 tablespoons fresh lime or lemon juice
Salt and pepper to taste
Omelet
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons
Butter Flavor Crisco stick, divided
9 slices of lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 -1/2 cups coarsely grated Monterey Jack cheese
Salsa
Stir together, in a small bowl, tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste.
Omelets
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon Butter Flavor Crisco, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides.
Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set. Fold omelet over the filling, transfer to a plate and keep warm.
Repeat in the same manner with the remaining Crisco, egg mixture, bacon, avocado and Monterey Jack cheese. Serve omelets with the salsa.
Variation- For a hungry crowd preheat broiler, heat 1 - 1-1/2 tablespoons Butter Flavor Crisco in a 12-inch skillet. Follow above directions using 1/2 egg mixture, cooking until almost set. Add 1/2 of filling and finish under broiler. Be careful not to put plastic handle under broiler (leave oven door open with handle facing out). Fold over and cut into wedges. Finish with remaining ingredients.
Bacon and Cheese Bread
Bacon and Cheese Bread
Number of servings: 10 slices
Use American-style bacon, the kind that in the UK is called "streaky".
2 oz / 60g of cubed Cheddar Cheese will equal about 1/3 cup.
Ingredients-
4 pieces Bacon
2 cups Flour
1 tablespoon Baking Powder
1 teaspoon Salt
pinch English Mustard (powder)
2 oz Cheddar Cheese (cubed)
1 Egg
1 cup Milk
1 tablespoon Parsley (dried)
Directions-Cooking at: 400 F / 200 C / Gas Mark 6
Grease and line a bread loaf tin. Set aside.
Fry or microwave the bacon until crisp. Drain on paper towel, crumble and set aside.
Cut cheddar into 1/2 inch (1 cm) cubes; set aside.
Start heating your oven.
In a bowl, put the flour, salt, baking powder and mustard powder. Stir, then add the milk and egg and stir again until all combined. The consistency should more that of a cake batter than a bread dough -- if too thick, add a tablespoon or two more milk. Don't overstir, though, as you don't want any gluten to develop in the flour. Fold in the cheese cubes and the crumbled bacon.
Transfer to the loaf pan, spread out evenly, and bake in oven until golden brown and risen and a tooth pick comes out clean from the dough. This should be about 25 to 30 minutes.
Remove from oven, let stand for 10 minutes, then transfer to wire rack to cool and remove baking paper.
Serve in slices warm or cold.
Number of servings: 10 slices
Use American-style bacon, the kind that in the UK is called "streaky".
2 oz / 60g of cubed Cheddar Cheese will equal about 1/3 cup.
Ingredients-
4 pieces Bacon
2 cups Flour
1 tablespoon Baking Powder
1 teaspoon Salt
pinch English Mustard (powder)
2 oz Cheddar Cheese (cubed)
1 Egg
1 cup Milk
1 tablespoon Parsley (dried)
Directions-Cooking at: 400 F / 200 C / Gas Mark 6
Grease and line a bread loaf tin. Set aside.
Fry or microwave the bacon until crisp. Drain on paper towel, crumble and set aside.
Cut cheddar into 1/2 inch (1 cm) cubes; set aside.
Start heating your oven.
In a bowl, put the flour, salt, baking powder and mustard powder. Stir, then add the milk and egg and stir again until all combined. The consistency should more that of a cake batter than a bread dough -- if too thick, add a tablespoon or two more milk. Don't overstir, though, as you don't want any gluten to develop in the flour. Fold in the cheese cubes and the crumbled bacon.
Transfer to the loaf pan, spread out evenly, and bake in oven until golden brown and risen and a tooth pick comes out clean from the dough. This should be about 25 to 30 minutes.
Remove from oven, let stand for 10 minutes, then transfer to wire rack to cool and remove baking paper.
Serve in slices warm or cold.
Mr. Food's Salsa Pork Chops
Mr. Food's Salsa Pork Chops
Air Date: 12/18/2008
4 servings
1 cup thick and chunky salsa (see TIP)
1 (15-ounce) can crushed pineapple in juice, undrained
4 scallions, thinly sliced
2 tablespoons vegetable oil
4 (5-ounce) center-cut pork loin chops, trimmed
In a medium bowl, combine salsa, pineapple and scallions; set aside.
In a large nonstick skillet, heat oil over medium-high heat until hot. Add pork chops, and cook 4 minutes on each side or until browned.
Add salsa mixture to skillet; simmer, uncovered, 8 minutes or until pork is done, turning occasionally.
TIP: If you like your food with a kick, you're in control! Salsa comes in hot, medium, and mild varieties - the choice is up to you!
Air Date: 12/18/2008
4 servings
1 cup thick and chunky salsa (see TIP)
1 (15-ounce) can crushed pineapple in juice, undrained
4 scallions, thinly sliced
2 tablespoons vegetable oil
4 (5-ounce) center-cut pork loin chops, trimmed
In a medium bowl, combine salsa, pineapple and scallions; set aside.
In a large nonstick skillet, heat oil over medium-high heat until hot. Add pork chops, and cook 4 minutes on each side or until browned.
Add salsa mixture to skillet; simmer, uncovered, 8 minutes or until pork is done, turning occasionally.
TIP: If you like your food with a kick, you're in control! Salsa comes in hot, medium, and mild varieties - the choice is up to you!
Almond and Cherry Bark
Almond and Cherry Bark
1½ cups almonds
1½ cups dried cherries
1¼ pounds dark chocolate - finely chopped
Preheat oven to 350 degrees.
Place almonds in cake pan and bake 10 minutes, stirring occasionally. Do not overcook. Remove and cool completely.
Place the steamer basket in a medium saucepan filled with ½ inch of water and bring to boil over medium - high heat. Place cherries in basket, cover and steam until soft and moist, 3 to 4 minutes. Remove and blot dry in paper towel. Reduce heat to moderately low to keep water simmering.
Place ¾ of chocolate in a medium bowl set over simmering water. Using a rubber spatula, stir chocolate occasionally until 2/3 melted, about 4 minutes. Remove bowl from water and add remaining chocolate. Stir until completely melted and smooth. Insert candy thermometer and cool to 83 degrees, stirring occasionally. Reserve 2 tablespoons each of the cherries and almonds.
With rubber spatula, stir remaining almonds and cherries into chocolate. Scrape onto large baking sheet lined with parchment paper. Using large palette knife, spread to a 10x14 inch rectangle about 3/8 inches thick. Scatter the rest of the almonds and cherries over the bark. Refrigerate until firm.
Break into pieces and store in an airtight container.
1½ cups almonds
1½ cups dried cherries
1¼ pounds dark chocolate - finely chopped
Preheat oven to 350 degrees.
Place almonds in cake pan and bake 10 minutes, stirring occasionally. Do not overcook. Remove and cool completely.
Place the steamer basket in a medium saucepan filled with ½ inch of water and bring to boil over medium - high heat. Place cherries in basket, cover and steam until soft and moist, 3 to 4 minutes. Remove and blot dry in paper towel. Reduce heat to moderately low to keep water simmering.
Place ¾ of chocolate in a medium bowl set over simmering water. Using a rubber spatula, stir chocolate occasionally until 2/3 melted, about 4 minutes. Remove bowl from water and add remaining chocolate. Stir until completely melted and smooth. Insert candy thermometer and cool to 83 degrees, stirring occasionally. Reserve 2 tablespoons each of the cherries and almonds.
With rubber spatula, stir remaining almonds and cherries into chocolate. Scrape onto large baking sheet lined with parchment paper. Using large palette knife, spread to a 10x14 inch rectangle about 3/8 inches thick. Scatter the rest of the almonds and cherries over the bark. Refrigerate until firm.
Break into pieces and store in an airtight container.
Wednesday, July 6, 2011
TOMATO JAM
TOMATO JAM
12 ripe tomatoes
2 1/2 c. white sugar
2 c. vinegar
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt
Peel tomatoes. Boil tomatoes with sugar for 1 hour. Add vinegar, cinnamon, cloves and salt. Boil together until thick enough for jam. Put in sterilized jars and seal.
12 ripe tomatoes
2 1/2 c. white sugar
2 c. vinegar
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt
Peel tomatoes. Boil tomatoes with sugar for 1 hour. Add vinegar, cinnamon, cloves and salt. Boil together until thick enough for jam. Put in sterilized jars and seal.
Apricot Glazed Spareribs
Apricot Glazed Spareribs
Pork spareribs recipe glazed with an apricot sauce made with dried apricots and vinegar and brown sugar.
4 to 5 pounds pork spareribs, cut in serving-size pieces
1 teaspoon salt
water
salt and pepper, to taste
Apricot Glaze
1 1/2 cups water
1 cup chopped dried apricots
1/2 cup brown sugar
2 tablespoons vinegar
2 teaspoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon salt
In a large saucepan or Dutch oven, cover pork ribs with salted water; cover and simmer until the ribs are tender, about 1 hour. Drain ribs well and season with a little salt and pepper. Brush ribs with the Apricot Glaze and grill over medium-low coals for 20 to 30 minutes, turning once or twice and brushing with
additional glaze each turn.
Makes 4 servings.
To make Apricot Glaze: In a medium saucepan, combine water, apricots, brown sugar, vinegar, lemon juice, ginger, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes. Pour into a blender and process until smooth.
Pork spareribs recipe glazed with an apricot sauce made with dried apricots and vinegar and brown sugar.
4 to 5 pounds pork spareribs, cut in serving-size pieces
1 teaspoon salt
water
salt and pepper, to taste
Apricot Glaze
1 1/2 cups water
1 cup chopped dried apricots
1/2 cup brown sugar
2 tablespoons vinegar
2 teaspoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon salt
In a large saucepan or Dutch oven, cover pork ribs with salted water; cover and simmer until the ribs are tender, about 1 hour. Drain ribs well and season with a little salt and pepper. Brush ribs with the Apricot Glaze and grill over medium-low coals for 20 to 30 minutes, turning once or twice and brushing with
additional glaze each turn.
Makes 4 servings.
To make Apricot Glaze: In a medium saucepan, combine water, apricots, brown sugar, vinegar, lemon juice, ginger, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes. Pour into a blender and process until smooth.
Banana Split Cake with Brownie Crust
Banana Split Cake with Brownie Crust
1/2 cup butter or margarine
3 ounces unsweetened chocolate
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1 cup strawberry spreadable fruit preserves
1 quart vanilla ice cream (4 cups), slightly softened
2 bananas, sliced
2 cups hot fudge topping, warmed
1 quart strawberry ice cream (4 cups), slightly softened
1 cup pineapple spreadable fruit preserves
Whipped cream
Chopped pecans
Maraschino cherries
Heat oven to 350 degrees. Generously grease 13x9 inch baking pan. Melt butter and chocolate in medium saucepan over low heat; cool. Combine flour, baking powder and salt in small bowl; set aside. Beat eggs in large bowl until light. Add sugar, 2 tblsp at a time, beating until mixture is thick.
Add vanilla. Gradually add melted chocolate mixture to egg mixture. Stir in flour mixture just until blended. Spread evenly in pan. Bake 15-20 minutes or until edges slightly pull away from sides of pan. Cool completely. Drizzle strawberry preserves over cooled brownie. Top with vanilla ice cream, spreading until smooth. Arrange bananas over ice cream.
Drizzle with half of hot fudge topping. Cover; freeze until firm, 6 hours or overnight. Spread with strawberry ice cream. Drizzle with pineapple preserves. Cover; freeze until firm, 6 hours or overnight.
To Serve: Drizzle with remaining half of hot fudge topping. Garnish each serving with whipped cream, chopped pecans and a maraschino cherry.
Makes 20 servings
1/2 cup butter or margarine
3 ounces unsweetened chocolate
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1 cup strawberry spreadable fruit preserves
1 quart vanilla ice cream (4 cups), slightly softened
2 bananas, sliced
2 cups hot fudge topping, warmed
1 quart strawberry ice cream (4 cups), slightly softened
1 cup pineapple spreadable fruit preserves
Whipped cream
Chopped pecans
Maraschino cherries
Heat oven to 350 degrees. Generously grease 13x9 inch baking pan. Melt butter and chocolate in medium saucepan over low heat; cool. Combine flour, baking powder and salt in small bowl; set aside. Beat eggs in large bowl until light. Add sugar, 2 tblsp at a time, beating until mixture is thick.
Add vanilla. Gradually add melted chocolate mixture to egg mixture. Stir in flour mixture just until blended. Spread evenly in pan. Bake 15-20 minutes or until edges slightly pull away from sides of pan. Cool completely. Drizzle strawberry preserves over cooled brownie. Top with vanilla ice cream, spreading until smooth. Arrange bananas over ice cream.
Drizzle with half of hot fudge topping. Cover; freeze until firm, 6 hours or overnight. Spread with strawberry ice cream. Drizzle with pineapple preserves. Cover; freeze until firm, 6 hours or overnight.
To Serve: Drizzle with remaining half of hot fudge topping. Garnish each serving with whipped cream, chopped pecans and a maraschino cherry.
Makes 20 servings
Banana Crunch Cake
Banana Crunch Cake
5 tbs. melted margarine
1 box coconut pecan frosting (dry mix only)
1 cup dry oatmeal
2 large mashed bananas
4 eggs
1 8 oz carton sour cream
1 box yellow cake mix (dry mix only)
Grease & flour tube or bundt cake pan. Melt margarine. Stir in frosting mix & oatmeal & set aside, Beat bananas, sour cream & eggs.
Stir in dry cake mix & beat for 2 minutes. Put 2 cups of this batter into a baking dish. Sprinkle 1 cup of crunch mix over batter. Repeat layers. End with crunch on top.
Bake at 350° for approximately 1 hour.
5 tbs. melted margarine
1 box coconut pecan frosting (dry mix only)
1 cup dry oatmeal
2 large mashed bananas
4 eggs
1 8 oz carton sour cream
1 box yellow cake mix (dry mix only)
Grease & flour tube or bundt cake pan. Melt margarine. Stir in frosting mix & oatmeal & set aside, Beat bananas, sour cream & eggs.
Stir in dry cake mix & beat for 2 minutes. Put 2 cups of this batter into a baking dish. Sprinkle 1 cup of crunch mix over batter. Repeat layers. End with crunch on top.
Bake at 350° for approximately 1 hour.
Asian Stir-Fried Chicken
Asian Stir-Fried Chicken
Cook Like A Chef
3 chicken, breasts, boneless, skinless
pepper
2 tbsp sesame oil
2 garlic, cloves, chopped
2 inch fresh ginger
1 head rapini
1 small head baby bok choy
1 head gai lan, (Chinese broccoli)
2 tbsp oyster sauce
2 tbsp teriyaki sauce
2 tbsp Hoisin sauce
1 tbsp soy sauce
1 cup bean sprouts
2 tbsp sesame seeds, toasted
2 scallion, chopped
Directions:Asian Stir-Fried Chicken
Lay the chicken breasts flat on a board and cut them into long strips. Season with pepper.
Chop the largest bok choy leaves if necessary. Blanch the bok choy, rapini and gai lan in boiling salted water. Toast the sesame seeds in a dry frying pan over a medium heat until golden brown.
Add the sesame oil to a hot wok over a high heat. Add the chicken and brown. Add the garlic, some chopped fresh ginger and then the gai lan, rapini and the bok choy. Allow to cook for a minute, tossing all
the time.
Add the oyster, hoisin, terryaki and soy sauces. Toss until the sauces bubble. Remove from the heat and just before serving turn in the bean sprouts, which should remain crisp. Serve with toasted sesame seeds and scallions sprinkled over the top. Serve over Asian noodles.
Cook Like A Chef
3 chicken, breasts, boneless, skinless
pepper
2 tbsp sesame oil
2 garlic, cloves, chopped
2 inch fresh ginger
1 head rapini
1 small head baby bok choy
1 head gai lan, (Chinese broccoli)
2 tbsp oyster sauce
2 tbsp teriyaki sauce
2 tbsp Hoisin sauce
1 tbsp soy sauce
1 cup bean sprouts
2 tbsp sesame seeds, toasted
2 scallion, chopped
Directions:Asian Stir-Fried Chicken
Lay the chicken breasts flat on a board and cut them into long strips. Season with pepper.
Chop the largest bok choy leaves if necessary. Blanch the bok choy, rapini and gai lan in boiling salted water. Toast the sesame seeds in a dry frying pan over a medium heat until golden brown.
Add the sesame oil to a hot wok over a high heat. Add the chicken and brown. Add the garlic, some chopped fresh ginger and then the gai lan, rapini and the bok choy. Allow to cook for a minute, tossing all
the time.
Add the oyster, hoisin, terryaki and soy sauces. Toss until the sauces bubble. Remove from the heat and just before serving turn in the bean sprouts, which should remain crisp. Serve with toasted sesame seeds and scallions sprinkled over the top. Serve over Asian noodles.
Apricot Crisp
Apricot Crisp
3 cans (15 1/4 ounces each) apricot halves, drained
2 tbsp brown sugar
1/2 tsp ground ginger
Topping:
1/4 cup flour
3 tbsp brown sugar
3 tbsp quick-cooking oats
2 tbsp flaked coconut
1/4 cup cold butter, cubed
In a large bowl, combine the apricots, brown sugar, and ginger. Divide among the four greased 8-ounce baking dishes. In a small bowl, combine the flour, brown sugar, oats, and coconut. Cut in the butter until the moisture resembles coarse crumbs. Sprinkle over the apricots. Bake at 400 F for 15 minutes or until the filling is bubbly and the top is golden brown. Makes 4 servings
Recipe Source: Taste Of Home Kitchens
3 cans (15 1/4 ounces each) apricot halves, drained
2 tbsp brown sugar
1/2 tsp ground ginger
Topping:
1/4 cup flour
3 tbsp brown sugar
3 tbsp quick-cooking oats
2 tbsp flaked coconut
1/4 cup cold butter, cubed
In a large bowl, combine the apricots, brown sugar, and ginger. Divide among the four greased 8-ounce baking dishes. In a small bowl, combine the flour, brown sugar, oats, and coconut. Cut in the butter until the moisture resembles coarse crumbs. Sprinkle over the apricots. Bake at 400 F for 15 minutes or until the filling is bubbly and the top is golden brown. Makes 4 servings
Recipe Source: Taste Of Home Kitchens
Asian Beef and Mushroom Wraps
Asian Beef and Mushroom Wraps
3 tablespoons vegetable oil, divided
1 pound flank or round steak (or boneless chicken breasts), cut in thin strips
1 pound fresh white mushrooms, sliced (about 6 cups)
1 16-ounce package frozen stir-fry vegetables (about 1 1/2 cups)
1/3 cup hoisin sauce
6 (8-inch) flour tortillas
In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add half of the beef; cook and stir until browned on both sides, 5 to 6 minutes; remove to plate and set aside. Repeat with remaining beef.
Heat remaining 1 tablespoons of oil in skillet; add mushrooms; cook and stir until tender and all the liquid has evaporated, about 5 minutes. Add vegetables; cook, stirring frequently until vegetables are barely cooked, about 2 minutes. Stir in hoisin sauce and reserved beef; heat 1 minute.
Spoon an equal amount of the beef and mushroom mixture on one side of each tortilla; roll to enclose filling. Cut rolled tortillas in halves diagonally, serve immediately.
3 tablespoons vegetable oil, divided
1 pound flank or round steak (or boneless chicken breasts), cut in thin strips
1 pound fresh white mushrooms, sliced (about 6 cups)
1 16-ounce package frozen stir-fry vegetables (about 1 1/2 cups)
1/3 cup hoisin sauce
6 (8-inch) flour tortillas
In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add half of the beef; cook and stir until browned on both sides, 5 to 6 minutes; remove to plate and set aside. Repeat with remaining beef.
Heat remaining 1 tablespoons of oil in skillet; add mushrooms; cook and stir until tender and all the liquid has evaporated, about 5 minutes. Add vegetables; cook, stirring frequently until vegetables are barely cooked, about 2 minutes. Stir in hoisin sauce and reserved beef; heat 1 minute.
Spoon an equal amount of the beef and mushroom mixture on one side of each tortilla; roll to enclose filling. Cut rolled tortillas in halves diagonally, serve immediately.
Asian Fried Scallops
Asian Fried Scallops
8 scallops, prepared.
6 spring onions, finely sliced on the diagonal.
One inch of fresh ginger, chopped finely.
Half a cucumber, chopped.
1 tablespoon of oyster sauce.
2 teaspoons of plain flour.
1 teaspoon of sesame oil.
Oil, for frying.
Salt and pepper, to taste.
Slice the scallops and fry in oil for about 5 minutes or until tender.Remove from pan.Fry the spring onions, ginger, cucumber for 2-3 minutes, then add the scallops.Sprinkle over the flour then add the remaining ingredients. Stir fry until mixed thoroughly. Serve as desired.
8 scallops, prepared.
6 spring onions, finely sliced on the diagonal.
One inch of fresh ginger, chopped finely.
Half a cucumber, chopped.
1 tablespoon of oyster sauce.
2 teaspoons of plain flour.
1 teaspoon of sesame oil.
Oil, for frying.
Salt and pepper, to taste.
Slice the scallops and fry in oil for about 5 minutes or until tender.Remove from pan.Fry the spring onions, ginger, cucumber for 2-3 minutes, then add the scallops.Sprinkle over the flour then add the remaining ingredients. Stir fry until mixed thoroughly. Serve as desired.
Amish Blueberry Cobbler
Amish Blueberry Cobbler
1 stick oleo
2 eggs
1/2 tsp. salt
4 Tbsp. vinegar
1 tsp. cloves
2 cups sugar
3 cups flour
2 tsp. soda
1 tsp. cinnamon
1 1/2 cups blueberries
1/2 cup blueberry juice
Instructions
Cream butter and sugar together. Add eggs and beat until fluffy. Sift flour and measure. Sift dry ingredients and add juice and vinegar. Beat thoroughly after each addition. Add berries and stir just enough to blend into dough. Bake for about 40 minutes in 350 degrees oven
1 stick oleo
2 eggs
1/2 tsp. salt
4 Tbsp. vinegar
1 tsp. cloves
2 cups sugar
3 cups flour
2 tsp. soda
1 tsp. cinnamon
1 1/2 cups blueberries
1/2 cup blueberry juice
Instructions
Cream butter and sugar together. Add eggs and beat until fluffy. Sift flour and measure. Sift dry ingredients and add juice and vinegar. Beat thoroughly after each addition. Add berries and stir just enough to blend into dough. Bake for about 40 minutes in 350 degrees oven
Tuesday, July 5, 2011
Mustard Ham Sauce
Mustard Ham Sauce
* 1 cup chicken or beef broth
* 1 cup prepared mustard
* 1/2 cup red wine vinegar
* 1/3 cup packed brown sugar
* 3 tablespoons butter
* 2 tablespoons Worcestershire sauce
* 2 tablespoons tomato paste
* 2 tablespoons molasses
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1-1/2 teaspoons cayenne pepper
* 1 teaspoon salt
* 1/4 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the flavors are blended. Remove from the heat; cool. Yield: 2-1/3 cups.
* 1 cup chicken or beef broth
* 1 cup prepared mustard
* 1/2 cup red wine vinegar
* 1/3 cup packed brown sugar
* 3 tablespoons butter
* 2 tablespoons Worcestershire sauce
* 2 tablespoons tomato paste
* 2 tablespoons molasses
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1-1/2 teaspoons cayenne pepper
* 1 teaspoon salt
* 1/4 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the flavors are blended. Remove from the heat; cool. Yield: 2-1/3 cups.
South Carolina Sauce
South Carolina Sauce
2/3 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
5 drops Tabasco sauce -- to taste
1/2 teaspoon soy sauce
2 tablespoons butter
Combine all ingredients except soy and butter in saucepan and simmer 10 min. Remove from heat. Stir in soy sauce and butter. Use as a condiment when serving grilled pork, beef or chicken.
2/3 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
5 drops Tabasco sauce -- to taste
1/2 teaspoon soy sauce
2 tablespoons butter
Combine all ingredients except soy and butter in saucepan and simmer 10 min. Remove from heat. Stir in soy sauce and butter. Use as a condiment when serving grilled pork, beef or chicken.
Tomato Jam
Tomato Jam
Chef: Sally Wise
2lb tomatoes
3lb sugar
juice of 1-1/2 lemons
Chop the tomatoes: you can skin them first if you like, but I find the skin 'candies' in the mixture, and adds interest and flavour to the jam.
Add the lemon juice and bring to the boil.
Add the sugar and stir till dissolved.
Boil fast till setting point is reached.
Chef: Sally Wise
2lb tomatoes
3lb sugar
juice of 1-1/2 lemons
Chop the tomatoes: you can skin them first if you like, but I find the skin 'candies' in the mixture, and adds interest and flavour to the jam.
Add the lemon juice and bring to the boil.
Add the sugar and stir till dissolved.
Boil fast till setting point is reached.
Applesauce Cookies
Applesauce Cookies
Cream together
1/2 cup shortening
1 cup Sugar.
1 egg.
Sift together
1 3/4 cup flour,
1/2 tsp baking powder,
1 tsp baking soda,
1/2 tsp salt,
1 tsp cinnamon,
1/2 tsp clove,
1/2 tsp nutmeg,
add to creamed mixture,
1/2 cup raisins,
1 cup quick oatmeal
1 cup applesauce.
Bake at 350°, for 8 to 12 minutes.
Cream together
1/2 cup shortening
1 cup Sugar.
1 egg.
Sift together
1 3/4 cup flour,
1/2 tsp baking powder,
1 tsp baking soda,
1/2 tsp salt,
1 tsp cinnamon,
1/2 tsp clove,
1/2 tsp nutmeg,
add to creamed mixture,
1/2 cup raisins,
1 cup quick oatmeal
1 cup applesauce.
Bake at 350°, for 8 to 12 minutes.
Monday, July 4, 2011
Ramen Noodle Slaw
Ramen Noodle Slaw
1 bag of broccoli slaw mix (or use cole slaw mix)
3 to 4 green onions (chopped)
2 pkgs. ramen noddles (any flavor)
1/2 cup of sliced almonds or sunflower seeds
1/2 cup sugar
1/4 cup of oil
1/3 cup vinegar
Mix oil,vinegar,sugar & noodle flavor packets; set aside. Mix broccoli,onions & nuts.Crush noodles add to slaw mix, then add dressing. Toss & serve. Refrigerate
1 bag of broccoli slaw mix (or use cole slaw mix)
3 to 4 green onions (chopped)
2 pkgs. ramen noddles (any flavor)
1/2 cup of sliced almonds or sunflower seeds
1/2 cup sugar
1/4 cup of oil
1/3 cup vinegar
Mix oil,vinegar,sugar & noodle flavor packets; set aside. Mix broccoli,onions & nuts.Crush noodles add to slaw mix, then add dressing. Toss & serve. Refrigerate
Apple and Potato Salad Recipe
Apple and Potato Salad Recipe
1 lb tart green apples peeled, cored and diced
1 lb potatoes, cooked, peeled and diced
1/4 cup olive oil
1/4 cup white wine vinegar
Salt and pepper
2 beets, cooked, peeled and sliced
2 hard boiled eggs, sliced
Combine the apples and the potatoes in a bowl. Whisk together the vinegar, oil and the salt and pepper until well blended. Pour over the apples and potatoes and toss gently but thoroughly. Adjust seasoning and garnish with beets and sliced egg.
1 lb tart green apples peeled, cored and diced
1 lb potatoes, cooked, peeled and diced
1/4 cup olive oil
1/4 cup white wine vinegar
Salt and pepper
2 beets, cooked, peeled and sliced
2 hard boiled eggs, sliced
Combine the apples and the potatoes in a bowl. Whisk together the vinegar, oil and the salt and pepper until well blended. Pour over the apples and potatoes and toss gently but thoroughly. Adjust seasoning and garnish with beets and sliced egg.
Apples By The Fire
Apples By The Fire
1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbecue and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar. Enjoy!
Darla Landau
1 Granny Smith apple, cored
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbecue and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar. Enjoy!
Darla Landau
Tangy Barbecue Sauce Recipe
Tangy Barbecue Sauce Recipe
"This sweet and tangy basting sauce came from my husband's family," says Jenine Schmidt of Stoughton, Wisconsin. "With just four ingredients, it's simple to stir up," she adds. A speedy alternative to bottled
sauce, it can be brushed on chicken, ribs, pork or even turkey.
Ingredients
* 1 cup ketchup
* 2/3 cup packed brown sugar
* 2 teaspoons prepared mustard
* 1/2 teaspoon ground nutmeg
Directions
* In a bowl, combine all ingredients. Use as a basting sauce for grilled meat. Yield: 1-1/3 cups.
Tangy Barbecue Sauce published in Quick Cooking November/December 1998, p19
"This sweet and tangy basting sauce came from my husband's family," says Jenine Schmidt of Stoughton, Wisconsin. "With just four ingredients, it's simple to stir up," she adds. A speedy alternative to bottled
sauce, it can be brushed on chicken, ribs, pork or even turkey.
Ingredients
* 1 cup ketchup
* 2/3 cup packed brown sugar
* 2 teaspoons prepared mustard
* 1/2 teaspoon ground nutmeg
Directions
* In a bowl, combine all ingredients. Use as a basting sauce for grilled meat. Yield: 1-1/3 cups.
Tangy Barbecue Sauce published in Quick Cooking November/December 1998, p19
Sugar-free Maple Meat Sauce
Sugar-free Maple Meat Sauce
Ingredients
* 2 cups water
* 1 can (8 ounces) tomato sauce
* 1 large onion, chopped
* 1/4 cup balsamic vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon chili powder
* 2 teaspoons paprika
* 1 teaspoon ground mustard
* 1 teaspoon black pepper
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/2 cup sugar-free maple-flavored syrup
Directions
* In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.
Yield: 3-1/2 cups.
Ingredients
* 2 cups water
* 1 can (8 ounces) tomato sauce
* 1 large onion, chopped
* 1/4 cup balsamic vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon chili powder
* 2 teaspoons paprika
* 1 teaspoon ground mustard
* 1 teaspoon black pepper
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/2 cup sugar-free maple-flavored syrup
Directions
* In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.
Yield: 3-1/2 cups.
Western Carolina Style
Western Carolina Style
1 cup ketchup
1 cup brown sugar -- firm packed
1/2 cup lemon juice
3 tablespoons butter
1/4 cup onion -- minced
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Place all ingredients in saucepan. Bring to boil and simmer 30 min.,or until slightly thickened. Makes 1 1/2 cups.
1 cup ketchup
1 cup brown sugar -- firm packed
1/2 cup lemon juice
3 tablespoons butter
1/4 cup onion -- minced
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Place all ingredients in saucepan. Bring to boil and simmer 30 min.,or until slightly thickened. Makes 1 1/2 cups.
Whiskey a Go Go Sauce
Whiskey a Go Go Sauce
1 teaspoon dry mustard
2 cups ketchup
1/2 cup Bourbon -- to taste
1/2 cup molasses
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
4 cloves garlic -- crushed
1/2 teaspoon pepper
1 tablespoon parsley -- dried
In a pot mix dry mustard and a little of the ketchup to form a paste. Slowly add the rest of the ketchup, stirring constantly. Add everything else. bring to boil over medium heat then simmer 10 min.
1 teaspoon dry mustard
2 cups ketchup
1/2 cup Bourbon -- to taste
1/2 cup molasses
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
4 cloves garlic -- crushed
1/2 teaspoon pepper
1 tablespoon parsley -- dried
In a pot mix dry mustard and a little of the ketchup to form a paste. Slowly add the rest of the ketchup, stirring constantly. Add everything else. bring to boil over medium heat then simmer 10 min.
Suzy's Honey Plum Bbq Sauce
Suzy's Honey Plum BBQ Sauce
2nd Place WINNER* GEnie F&W BBQ contest 1992
2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce
Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast
2nd Place WINNER* GEnie F&W BBQ contest 1992
2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce
Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast
GREEN TOMATO RASPBERRY JAM
GREEN TOMATO RASPBERRY JAM
Grind fine 3 cups green tomatoes.
Pour hot water on this; then drain off most of the water.
Add: 1 sm. box raspberry Jello
Boil 20 minutes.
Keep in refrigerator. Tastes like real raspberry jam.
Grind fine 3 cups green tomatoes.
Pour hot water on this; then drain off most of the water.
Add: 1 sm. box raspberry Jello
Boil 20 minutes.
Keep in refrigerator. Tastes like real raspberry jam.
TOMATO JAM
TOMATO JAM
Chop about 5 cups of tomatoes,
put into blender to get 4 1/2 cups liquid.
Put 5 cups of sugar into a pan
and mix well with the 4 1/2 cups liquid.
Boil this for 20 to 25 minutes.
Remove, add 2 (3 oz.) packages raspberry or strawberry Jello and mix very well.
After filling jars top with 1/2" paraffin.
Put into refrigerator to thicken. This is an excellent way to use up all the extra tomatoes from the garden. It tastes just like fruit jam.
Chop about 5 cups of tomatoes,
put into blender to get 4 1/2 cups liquid.
Put 5 cups of sugar into a pan
and mix well with the 4 1/2 cups liquid.
Boil this for 20 to 25 minutes.
Remove, add 2 (3 oz.) packages raspberry or strawberry Jello and mix very well.
After filling jars top with 1/2" paraffin.
Put into refrigerator to thicken. This is an excellent way to use up all the extra tomatoes from the garden. It tastes just like fruit jam.
Famous Amish Funnel Cakes
Famous Amish Funnel Cakes
3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When “cakes” are golden brown, drain, sprinkle with confectioners’ sugar and serve warm.
3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth. Heat oil to 375 degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When “cakes” are golden brown, drain, sprinkle with confectioners’ sugar and serve warm.
Appetizer Crab Balls
Appetizer Crab Balls
1/2 lb Crab meat
1 1/2 c soft Bread crumbs
1 Egg
4 tb Mayonnaise
2 tb Green onion, minced
1 tb Fresh parsley, chopped
1 c Potato chips, crushed
In a large bowl, combine crab meat, bread crumbs, beaten egg, mayonnaise, green onion and parsley. Cover and chill at least 1 hour. Form mixture into 36 balls, using a rounded teaspoon for each. Roll in crushed chips, place on a baking sheet. Bake in 425 degree oven for 10 to 12 minutes until hot and
golden brown.
1/2 lb Crab meat
1 1/2 c soft Bread crumbs
1 Egg
4 tb Mayonnaise
2 tb Green onion, minced
1 tb Fresh parsley, chopped
1 c Potato chips, crushed
In a large bowl, combine crab meat, bread crumbs, beaten egg, mayonnaise, green onion and parsley. Cover and chill at least 1 hour. Form mixture into 36 balls, using a rounded teaspoon for each. Roll in crushed chips, place on a baking sheet. Bake in 425 degree oven for 10 to 12 minutes until hot and
golden brown.
CROCKPOT HONEY RIBS AND RICE
CROCKPOT HONEY RIBS AND RICE
2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard
Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in Crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. Enjoy.
2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard
Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in Crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. Enjoy.
GRILLED CHIPOTLE STUFFED PORK TENDERLOIN
GRILLED CHIPOTLE STUFFED PORK TENDERLOIN
Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.
2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds
Purchased guacamole or you can make your own Prepare grill ( medium heat ).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side.
Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin.
Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend.Transfer tenderloins to plate and brush each heavily with some yogurt sauce.
Set tenderloins aside 15 minutes.Brush grill rack with oil.
Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter.
Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices.
Serve tenderloins with guacamole.
Market tip: Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, can be found in Latin American markets,specialty foods stores, and some supermarkets.
Makes 4 servings
Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.
2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds
Purchased guacamole or you can make your own Prepare grill ( medium heat ).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side.
Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin.
Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend.Transfer tenderloins to plate and brush each heavily with some yogurt sauce.
Set tenderloins aside 15 minutes.Brush grill rack with oil.
Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter.
Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices.
Serve tenderloins with guacamole.
Market tip: Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, can be found in Latin American markets,specialty foods stores, and some supermarkets.
Makes 4 servings
Pineapple Cake
Pineapple Cake
"Esla"
The Ingredients
14 oz can of crushed pineapple, reserve 1/3 cup of juice for icing
1 cup milk
2 1/3 cup flour
3 1/2 tsp baking powder
1 tsp salt
2/3 cup margarine
1 2/3 cup granulated sugar
3 eggs
1 tsp vanilla
The Directions
Sift together flour, baking powder, and salt and set aside.
Add remaining juice with 1 cup of milk or enough to give 1 1/4 cup liquid.
Cream margarine and beat in sugar.
Beat in each egg and vanilla until like and fluffy.
Add alternately liquid and dry ingredients until all are completely mixed.
Fold in drained crushed pineapple.
Pour into 9 x 13 baking dish.
Bake in 350 degree F oven for 35 - 40 minutes or until knife inserted comes out clean.
Pineapple Frosting
In saucepan: combine 1/3 cup butter, 1/3 cup pineapple juice, 2/3 cu granulated sugar.
Heat until sugar is dissolved.
Remove from heat and gradually beat in 3 - 4 cups sifted icing sugar.
Add enough to give good spreading consistency.
"Esla"
The Ingredients
14 oz can of crushed pineapple, reserve 1/3 cup of juice for icing
1 cup milk
2 1/3 cup flour
3 1/2 tsp baking powder
1 tsp salt
2/3 cup margarine
1 2/3 cup granulated sugar
3 eggs
1 tsp vanilla
The Directions
Sift together flour, baking powder, and salt and set aside.
Add remaining juice with 1 cup of milk or enough to give 1 1/4 cup liquid.
Cream margarine and beat in sugar.
Beat in each egg and vanilla until like and fluffy.
Add alternately liquid and dry ingredients until all are completely mixed.
Fold in drained crushed pineapple.
Pour into 9 x 13 baking dish.
Bake in 350 degree F oven for 35 - 40 minutes or until knife inserted comes out clean.
Pineapple Frosting
In saucepan: combine 1/3 cup butter, 1/3 cup pineapple juice, 2/3 cu granulated sugar.
Heat until sugar is dissolved.
Remove from heat and gradually beat in 3 - 4 cups sifted icing sugar.
Add enough to give good spreading consistency.
Marmalade Pudding
Recipe Source: Peterson's Magazine Philadelphia, Pennsylvania March, 1867
Marmalade Pudding
Take about a half a teacupful of milk one tablespoonful of fine flour and about two ounces of white sugar; put it on the fire, and stir it till it boils;
then add the yolks of four eggs and one small pot of marmalade reserving most of the chips to line the mould; mix all well together, then beat up the whites of five eggs, and stir them lightly in.
Butter a mould, and line it completely with orange chips; put in the pudding, and steam it for half an hour with fire under and over.
Marmalade Pudding
Take about a half a teacupful of milk one tablespoonful of fine flour and about two ounces of white sugar; put it on the fire, and stir it till it boils;
then add the yolks of four eggs and one small pot of marmalade reserving most of the chips to line the mould; mix all well together, then beat up the whites of five eggs, and stir them lightly in.
Butter a mould, and line it completely with orange chips; put in the pudding, and steam it for half an hour with fire under and over.
Sunday, July 3, 2011
Pork Tenderloin With Mustard Sauce
Pork Tenderloin With Mustard Sauce
2-1/2 to 3 lb. pork tenderloin
MARINADE:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbs. brown sugar
SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. dry mustard
1 Tbs. chopped scallions
1-1/2 tsp. vinegar
Salt
Marinate meat several hours at room temperature. Turn occasionally. Grill on barbeque grill for about 1/2 hour or bake at 325 for 1 hour. Baste frequently with marinade. Carve on diagonal and serve with the Mustard Sauce.
-cooks.com
2-1/2 to 3 lb. pork tenderloin
MARINADE:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbs. brown sugar
SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. dry mustard
1 Tbs. chopped scallions
1-1/2 tsp. vinegar
Salt
Marinate meat several hours at room temperature. Turn occasionally. Grill on barbeque grill for about 1/2 hour or bake at 325 for 1 hour. Baste frequently with marinade. Carve on diagonal and serve with the Mustard Sauce.
-cooks.com
Oven Barbecued Ribs
Oven Barbecued Ribs
1 side of baby back ribs
1 lemon, thinly sliced
1 small onion, thinly sliced
1/2 cup water
2/3 cup ketchup
1/4 cup brown sugar
3 Tbs. sherry or white wine vinegar
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. paprika
1 Tbs. Worcestershire sauce
Arrange ribs in shallow roasting pan. Distribute lemon and onion slices over ribs. Pour in water. Cover with foil and bake at 350 for 50 to 60 minutes.
Meanwhile, in a small saucepan over medium heat, combine ketchup, brown sugar, vinegar, mustard, chili powder, salt, paprika and Worcestershire. Cook, uncovered, until sauce thicken slightly. Set aside.
Remove ribs form oven, lift off and discard lemon and onion slices. Lift out ribs and cut between each rib bone.
Discard pan drippings. Return ribs to pan in a single layer with meaty sides up. Brush all over with barbeque sauce using about 1/2 of the sauce.
Return ribs to oven and continue baking, uncovered, brushing often with remaining sauce, for 30 to 35 more minutes or until meat is well browned and fork tender.
-cooks.com
1 side of baby back ribs
1 lemon, thinly sliced
1 small onion, thinly sliced
1/2 cup water
2/3 cup ketchup
1/4 cup brown sugar
3 Tbs. sherry or white wine vinegar
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. paprika
1 Tbs. Worcestershire sauce
Arrange ribs in shallow roasting pan. Distribute lemon and onion slices over ribs. Pour in water. Cover with foil and bake at 350 for 50 to 60 minutes.
Meanwhile, in a small saucepan over medium heat, combine ketchup, brown sugar, vinegar, mustard, chili powder, salt, paprika and Worcestershire. Cook, uncovered, until sauce thicken slightly. Set aside.
Remove ribs form oven, lift off and discard lemon and onion slices. Lift out ribs and cut between each rib bone.
Discard pan drippings. Return ribs to pan in a single layer with meaty sides up. Brush all over with barbeque sauce using about 1/2 of the sauce.
Return ribs to oven and continue baking, uncovered, brushing often with remaining sauce, for 30 to 35 more minutes or until meat is well browned and fork tender.
-cooks.com
Smoky Beef Brisket Sauce
Smoky Beef Brisket Sauce
Ingredients
2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Yield: 2-1/2 cups.
Ingredients
2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Yield: 2-1/2 cups.
Bold Molasses Sauce
Bold Molasses Sauce
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1 cup molasses
* 1/2 cup cider vinegar
* 1/4 cup vegetable oil
* 1 tablespoon dried minced onion
* 1 tablespoon grated orange peel
* 1 tablespoon Worcestershire sauce
* 2 teaspoons ground mustard
* 1-1/2 teaspoons paprika
* 1 teaspoon seasoned salt
* 1/2 teaspoon pepper
* 1/4 teaspoon garlic powder
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Store in the refrigerator.
Yield: 3-1/2 cups.
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1 cup molasses
* 1/2 cup cider vinegar
* 1/4 cup vegetable oil
* 1 tablespoon dried minced onion
* 1 tablespoon grated orange peel
* 1 tablespoon Worcestershire sauce
* 2 teaspoons ground mustard
* 1-1/2 teaspoons paprika
* 1 teaspoon seasoned salt
* 1/2 teaspoon pepper
* 1/4 teaspoon garlic powder
Directions
* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Store in the refrigerator.
Yield: 3-1/2 cups.
Sweet and Tangy low-sodium Sauce
Sweet and Tangy low-sodium Sauce
Ingredients
* 1 large onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 tablespoon olive oil
* 1-1/2 cups water
* 1 can (6 ounces) tomato paste
* 1/2 cup packed brown sugar
* 1/2 cup cider vinegar
* 1/4 cup honey
* 2 tablespoons chili powder
* 1 tablespoon molasses
* 2 teaspoons chicken bouillon granules
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/2 to 1 teaspoon liquid smoke, optional
Directions
* In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
* Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Ingredients
* 1 large onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 tablespoon olive oil
* 1-1/2 cups water
* 1 can (6 ounces) tomato paste
* 1/2 cup packed brown sugar
* 1/2 cup cider vinegar
* 1/4 cup honey
* 2 tablespoons chili powder
* 1 tablespoon molasses
* 2 teaspoons chicken bouillon granules
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/2 to 1 teaspoon liquid smoke, optional
Directions
* In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
* Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Red Pepper Mayonnaise
Red Pepper Mayonnaise
2 medium red peppers -- roasted*
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon snipped chives
generous shake cayenne pepper
1/2 teaspoon paprika
Puree the roasted peppers until smooth. Combine the pureed peppers, sour cream, mayonnaise, chives, cayenne, and paprika, stirring until well-mixed. Refrigerate until needed. (May be made 1 day in advance.)
*Roast peppers by placing on baking sheet under a hot broiler, turning occasionally, until they are charred on all sides. Remove peppers from broiler and seal in a zipper-type plastic bag for 10-20 minutes. Rinse under cold water and peel skins off. Then core and seed as usual.
Source: Ellen Helman, _The Uncommon Gourmet_, Ten Speed Press, 1993, p. 220 (Makes about 1 1/2-2 cups)
Posted to RecipeLu by Diane Geary
2 medium red peppers -- roasted*
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon snipped chives
generous shake cayenne pepper
1/2 teaspoon paprika
Puree the roasted peppers until smooth. Combine the pureed peppers, sour cream, mayonnaise, chives, cayenne, and paprika, stirring until well-mixed. Refrigerate until needed. (May be made 1 day in advance.)
*Roast peppers by placing on baking sheet under a hot broiler, turning occasionally, until they are charred on all sides. Remove peppers from broiler and seal in a zipper-type plastic bag for 10-20 minutes. Rinse under cold water and peel skins off. Then core and seed as usual.
Source: Ellen Helman, _The Uncommon Gourmet_, Ten Speed Press, 1993, p. 220 (Makes about 1 1/2-2 cups)
Posted to RecipeLu by Diane Geary
Tropical Barbeque Sauce
Tropical Barbeque Sauce
1 cup water
1 cup crushed pineapple
1 cup brown sugar
1 tablespoon arrowroot
3 tablespoons catsup
1/4 cup cold water
1 tablespoon soy sauce
1 teaspoon dry mustard
Mix together 1 cup water and brown sugar. Add Catsup, soy sauce, dry mustard and Pineapple. Bring to a boil. Simmer 10 minutes. Dissolve arrowroot in the 1/4 cup water, add to sauce and cook until sauce thickens.
From the recipe files of RecipeLu
1 cup water
1 cup crushed pineapple
1 cup brown sugar
1 tablespoon arrowroot
3 tablespoons catsup
1/4 cup cold water
1 tablespoon soy sauce
1 teaspoon dry mustard
Mix together 1 cup water and brown sugar. Add Catsup, soy sauce, dry mustard and Pineapple. Bring to a boil. Simmer 10 minutes. Dissolve arrowroot in the 1/4 cup water, add to sauce and cook until sauce thickens.
From the recipe files of RecipeLu
Quick Mustard Meat Sauce
Quick Mustard Meat Sauce
* 1/2 cup sugar
* 1/4 teaspoon ground oregano
* 1/2 teaspoon ground thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon cornstarch
* 1/2 cup vinegar
* 1 cup molasses
* 1 cup ketchup
* 1 cup prepared mustard
* 2 tablespoons canola oil
Directions
* Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely.
* Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over smoked chicken, turkey, ham or hot dogs.
Yield: 4 cups.
* 1/2 cup sugar
* 1/4 teaspoon ground oregano
* 1/2 teaspoon ground thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon cornstarch
* 1/2 cup vinegar
* 1 cup molasses
* 1 cup ketchup
* 1 cup prepared mustard
* 2 tablespoons canola oil
Directions
* Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat; cool completely.
* Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over smoked chicken, turkey, ham or hot dogs.
Yield: 4 cups.
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