Slow Cooker Orange Cinnamon Bread Pudding
6 slices bread, about 6 ounces, torn into small pieces
1/2 cup golden or dark raisins
1 can (12 ounces) evaporated milk
4 large eggs
2 tablespoons melted butter
6 ounces orange juice concentrate
4 large eggs
1 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-sided container/casserole . Put bread and raisins in a large bowl. Set aside. In another bowl, whisk milk and eggs with melted butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and blend well. Pour into prepared bowl/casserole.
Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy lift for the finished pudding. Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup of very hot water into the crockpot. Place the bread pudding in the crockery, arrange foil "handles" to the inside and cover the pot.
Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles" to lift the dish up out of the pot so that you can get a grip on the outside of the dish.
Saturday, September 24, 2011
Crockpot Caribbean Chicken And Squash
Crockpot Caribbean Chicken And Squash
4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional
In a 3-1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces.
Stir into vegetable mixture.
4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional
In a 3-1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces.
Stir into vegetable mixture.
Crockpot Moroccan inspired squash and beef stew
Crockpot Moroccan inspired Squash and Beef Stew
serves 6
1 tablespoon oil
1 1/2 teaspoons ground cumin
1 teaspoon cumin seed
1 cinnamon stick
1/8 teaspoon cloves
1/8 teaspoon seasoned salt
1.5 pounds of stewed beef or lamb
1 large yellow onion, chopped
1 small acorn squash
2 potatoes
Half a zucchini
2 carrots
2 cups chicken broth
1 1/2 cups water
1/2 cup raisins or dried apricots
Turn your crockpot on high before you start cutting any vegetables. Chop your onion. Set aside.
Do not peel squash or potatoes. Cut acorn squash in half, remove seeds and then slice into desired size chunks. Quarter the potatoes and then cut into a size similar to acorn squash. Slice zucchini.
Add oil, spices, beef and onion to crockpot and cook for 5 minutes.
Add remaining ingredients, cover and cook on high for 4 hours or low for 6 to 8 hours. Add apricots or raisins the last hour of cooking.
Note: For a healthier version of this recipe, substitute four boneless skinless chicken breasts, cut into chunks, for the beef.
Source : The recipe-riot mailer on cooking-lists. com
serves 6
1 tablespoon oil
1 1/2 teaspoons ground cumin
1 teaspoon cumin seed
1 cinnamon stick
1/8 teaspoon cloves
1/8 teaspoon seasoned salt
1.5 pounds of stewed beef or lamb
1 large yellow onion, chopped
1 small acorn squash
2 potatoes
Half a zucchini
2 carrots
2 cups chicken broth
1 1/2 cups water
1/2 cup raisins or dried apricots
Turn your crockpot on high before you start cutting any vegetables. Chop your onion. Set aside.
Do not peel squash or potatoes. Cut acorn squash in half, remove seeds and then slice into desired size chunks. Quarter the potatoes and then cut into a size similar to acorn squash. Slice zucchini.
Add oil, spices, beef and onion to crockpot and cook for 5 minutes.
Add remaining ingredients, cover and cook on high for 4 hours or low for 6 to 8 hours. Add apricots or raisins the last hour of cooking.
Note: For a healthier version of this recipe, substitute four boneless skinless chicken breasts, cut into chunks, for the beef.
Source : The recipe-riot mailer on cooking-lists. com
Friday, September 23, 2011
Squash Casserole
Squash Casserole
Recipe By :Beverly Barber
Serving Size : 8
Categories : Casseroles Holiday
2 pounds yellow squash -- cooked and drained
2 small carrot -- grated
1 can cream of mushroom soup
1 small onion -- chopped
1 stick margarine
1 cup sour cream
1 package herb stuffing mix
Combine ingredients together. Reserve 1/4 stuffing mix. Blend well. Mix reserved stuffing with a little melted butter then sprinkle on top of casserole.
Bake at 350 for 30-40 minutes.
Recipe By :Beverly Barber
Serving Size : 8
Categories : Casseroles Holiday
2 pounds yellow squash -- cooked and drained
2 small carrot -- grated
1 can cream of mushroom soup
1 small onion -- chopped
1 stick margarine
1 cup sour cream
1 package herb stuffing mix
Combine ingredients together. Reserve 1/4 stuffing mix. Blend well. Mix reserved stuffing with a little melted butter then sprinkle on top of casserole.
Bake at 350 for 30-40 minutes.
Yellow Squash and Corn Casserole
Yellow Squash and Corn Casserole
4 medium yellow squash (summer squash), halved lengthwise and cut into 1/2-inch pieces
1 small onion, sliced thinly or cut into thin wedges
1/8 cup water
1 can yellow corn, no salt added
2 tsp. corn starch
1 tsp. oregano
1/8-1/4 tsp. freshly ground black pepper
salt to taste (optional)
bread crumbs (optional)
In a covered, microwave-safe dish, cook the yellow squash and onion in the water until its just tender, about 7 minutes. You can perform this step in a steamer, if you wish.
Preheat the over to 350. While the squash is cooking, open the can of corn and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch to the blender, and puree until smooth.
When the squash is tender, add the blended corn mixture, the remaining corn, the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the top with bread crumbs, if desired. Bake, uncovered, in the oven until top is brown and casserole is bubbly, about 20-25 minutes.
Serves 3-4
4 medium yellow squash (summer squash), halved lengthwise and cut into 1/2-inch pieces
1 small onion, sliced thinly or cut into thin wedges
1/8 cup water
1 can yellow corn, no salt added
2 tsp. corn starch
1 tsp. oregano
1/8-1/4 tsp. freshly ground black pepper
salt to taste (optional)
bread crumbs (optional)
In a covered, microwave-safe dish, cook the yellow squash and onion in the water until its just tender, about 7 minutes. You can perform this step in a steamer, if you wish.
Preheat the over to 350. While the squash is cooking, open the can of corn and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch to the blender, and puree until smooth.
When the squash is tender, add the blended corn mixture, the remaining corn, the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the top with bread crumbs, if desired. Bake, uncovered, in the oven until top is brown and casserole is bubbly, about 20-25 minutes.
Serves 3-4
Cheddar Corn Casserole
Cheddar Corn Casserole
1 stick butter (4oz), melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16oz) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture.
Turn into a 2-quart buttered baking dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes, until puffed and golden.
1 stick butter (4oz), melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16oz) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture.
Turn into a 2-quart buttered baking dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes, until puffed and golden.
Grandma's Corn Pudding
Grandma's Corn Pudding
By: lisa cohen
"This corn pudding is definitely comfort food."
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
Directions
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.
Virginia Butterfield
By: lisa cohen
"This corn pudding is definitely comfort food."
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
Directions
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.
Virginia Butterfield
Thursday, September 22, 2011
Chicken Spaghetti Recipe
Chicken Spaghetti Recipe
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
10 Servings
Ingredients
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional
Directions
In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).
Chicken Spaghetti published in Quick Cooking November/December 1999, p53
Beth Layman :)
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
10 Servings
Ingredients
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional
Directions
In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).
Chicken Spaghetti published in Quick Cooking November/December 1999, p53
Beth Layman :)
Jerk Chicken Wraps Recipe
Jerk Chicken Wraps Recipe Mango chutney sweetens these mouthwatering, jerk-seasoned wraps from Sally Sibthorpe in Shelby Township, Michigan. Great picnic fare, they’re scrumptious served warm or cold.—Sally Sibthorpe, Shelby Township, Michigan
Ingredients
1/2 pound boneless skinless chicken breast, cut into strips
3/4 teaspoon Caribbean jerk seasoning, divided
2 teaspoons olive oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
1/4 cup mango chutney
2 lettuce leaves
1/4 cup julienned sweet red pepper
4 thin slices red onion
Directions
Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink.
In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.
Jerk Chicken Wraps published in Cooking for 2 Summer 2007, p13 Beth Layman :)
Ingredients
1/2 pound boneless skinless chicken breast, cut into strips
3/4 teaspoon Caribbean jerk seasoning, divided
2 teaspoons olive oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
1/4 cup mango chutney
2 lettuce leaves
1/4 cup julienned sweet red pepper
4 thin slices red onion
Directions
Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink.
In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.
Jerk Chicken Wraps published in Cooking for 2 Summer 2007, p13 Beth Layman :)
Cashew Chicken Salad Sandwiches
Cashew Chicken Salad Sandwiches Recipe By :Simple & delicious
2 cups diced cooked chicken
1/2 cup chopped salted cashews
1/2 cup chopped red apple
1/2 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
1/2 teaspoon salt
Dash pepper
6 lettuce leaves, optional
6 kaiser rolls or croissants, split
In a large bowl, combine the chicken, cashews, apple and cucumber. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat.
Place a lettuce leaf if desired and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings.
2 cups diced cooked chicken
1/2 cup chopped salted cashews
1/2 cup chopped red apple
1/2 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
1/2 teaspoon salt
Dash pepper
6 lettuce leaves, optional
6 kaiser rolls or croissants, split
In a large bowl, combine the chicken, cashews, apple and cucumber. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat.
Place a lettuce leaf if desired and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings.
Grilled Chicken with Red & Blue(berry) Salsa
Grilled Chicken with Red & Blue(berry) Salsa
(Yield: 4 servings)
Red & Blue(berry) Salsa (recipe below)
4 (6 oz) chicken breasts, pounded to even thickness
Olive oil (for grilling the chicken)
Salt and pepper
Prepared couscous (optional, for serving)
Red & Blue(berry) Salsa:
1/2 c fresh blueberries, chopped
1/2 c fresh whole blueberries
1/2 red bell pepper, seed and diced
1/4 red onion, diced
1 jalapeno pepper, seeded and minced (optional)
3 TB fresh minced parsley
2 TB fresh minced mint (optional)
1 TB lemon juice
Pinch salt
In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced herbs).
Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Grill the chicken until fully cooked (there should not be any pink).
Serve the grilled chicken topped with salsa along with couscous.
(Yield: 4 servings)
Red & Blue(berry) Salsa (recipe below)
4 (6 oz) chicken breasts, pounded to even thickness
Olive oil (for grilling the chicken)
Salt and pepper
Prepared couscous (optional, for serving)
Red & Blue(berry) Salsa:
1/2 c fresh blueberries, chopped
1/2 c fresh whole blueberries
1/2 red bell pepper, seed and diced
1/4 red onion, diced
1 jalapeno pepper, seeded and minced (optional)
3 TB fresh minced parsley
2 TB fresh minced mint (optional)
1 TB lemon juice
Pinch salt
In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced herbs).
Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Grill the chicken until fully cooked (there should not be any pink).
Serve the grilled chicken topped with salsa along with couscous.
Squash Stuffed Chicken Breasts
Squash Stuffed Chicken Breasts
1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper to taste
4 skinless, boneless chicken breasts
2 ounces shredded Cheddar cheese
2 cups all-purpose flour for coating
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.
Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
Source: All recipes.com
1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper to taste
4 skinless, boneless chicken breasts
2 ounces shredded Cheddar cheese
2 cups all-purpose flour for coating
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.
Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.
Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
Source: All recipes.com
Bourbon Chicken
Bourbon Chicken
3 lbs. chicken thigh, skinless, boneless, cut in 1" cubes
4 oz. soy sauce
4 oz. bourbon
4 cloves of garlic (or more), pressed
2 pieces fresh ginger, grated
2 oz. olive oil
1/4 cup brown sugar
Chicken, usually legs or thigh, however any part will do. Mix marinade. Spread chicken in a single layer in a shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350. Bake for 45 minutes.
3 lbs. chicken thigh, skinless, boneless, cut in 1" cubes
4 oz. soy sauce
4 oz. bourbon
4 cloves of garlic (or more), pressed
2 pieces fresh ginger, grated
2 oz. olive oil
1/4 cup brown sugar
Chicken, usually legs or thigh, however any part will do. Mix marinade. Spread chicken in a single layer in a shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350. Bake for 45 minutes.
Chicken Sauce
Chicken Sauce
3 quarts apple cider vinegar
1-1/2 tsp salt
1/4 cup freshly ground black pepper
1/4 cup white pepper
1/4 cup paprika
1/2 cup crushed red pepper
2 cups vegetable oil
1 cup lemon juice
1/2 cup Worcestershire sauce
10 whole chicken legs
Start with a one gallon jug of apple cider vinegar and empty out one quart of the vinegar. Add all the remaining ingredients into the gallon jug, put the cap back on and shake "the devil out of it."
Place chicken on barbecue or grill pan. Brush sauce over chicken throughout the cooking. Cook the chicken until the juices run clear and no red shows.
-Magazine clipping, shared by Cinnamon
3 quarts apple cider vinegar
1-1/2 tsp salt
1/4 cup freshly ground black pepper
1/4 cup white pepper
1/4 cup paprika
1/2 cup crushed red pepper
2 cups vegetable oil
1 cup lemon juice
1/2 cup Worcestershire sauce
10 whole chicken legs
Start with a one gallon jug of apple cider vinegar and empty out one quart of the vinegar. Add all the remaining ingredients into the gallon jug, put the cap back on and shake "the devil out of it."
Place chicken on barbecue or grill pan. Brush sauce over chicken throughout the cooking. Cook the chicken until the juices run clear and no red shows.
-Magazine clipping, shared by Cinnamon
Buttermilk Crisp-Baked Chicken
Buttermilk Crisp-Baked Chicken
from Martha Stewart Serves 4
Oil, for baking sheet
8 slices white bread
2-1/4 ounces Parmesan cheese, finely grated
1 teaspoon dried thyme
3/4 teaspoon freshly ground pepper
1 cup buttermilk
3/4 teaspoon coarse salt
1 teaspoon Tabasco sauce
4 pounds chicken pieces (preferably legs, thighs, and wings), rinsed and patted dry
Preheat the oven to 400°. Oil a baking sheet. In a food processor, grind the bread into fine crumbs. In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large
bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat. Remove one piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet.
Repeat with remaining chicken. Bake for 40 mins, rotating pans halfway through cooking. Note: Dipping chicken pieces first in buttermilk, then in a breadcrumb-cheese mixture and baking them, makes them moist and tender on the inside, crunchy on the outside.
from Martha Stewart Serves 4
Oil, for baking sheet
8 slices white bread
2-1/4 ounces Parmesan cheese, finely grated
1 teaspoon dried thyme
3/4 teaspoon freshly ground pepper
1 cup buttermilk
3/4 teaspoon coarse salt
1 teaspoon Tabasco sauce
4 pounds chicken pieces (preferably legs, thighs, and wings), rinsed and patted dry
Preheat the oven to 400°. Oil a baking sheet. In a food processor, grind the bread into fine crumbs. In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large
bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat. Remove one piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet.
Repeat with remaining chicken. Bake for 40 mins, rotating pans halfway through cooking. Note: Dipping chicken pieces first in buttermilk, then in a breadcrumb-cheese mixture and baking them, makes them moist and tender on the inside, crunchy on the outside.
Chicken Tortilla Casserole
Chicken Tortilla Casserole
4-6 boneless, skinless chicken breasts
12 corn tortillas, cut into quarters
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 cup milk
1 small onion, diced
1 small can sliced black olives
1 cup or so shredded cheddar cheese
Place chicken breasts in baking pan, cover with foil and bake at 350 for 1 hour. Shred when cool enough to handle and set aside. Reserve pan juice. In bowl, mix soups, salsa, milk and onion. In 9X13 pan, pour reserved juice (you can add some chicken broth if you need to, there should be enough juice to cover bottom of pan). Arrange half of corn tortillas in bottom of pan. Layer half of chicken over tortillas, half of the sauce, half of the olives and half of the cheese. Repeat, ending in cheese. Cover with foil and bake at 350
for 1-1/2 hours. Remove foil and bake 1/2 hour longer. Good served with refried beans and cornbread.
4-6 boneless, skinless chicken breasts
12 corn tortillas, cut into quarters
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 cup milk
1 small onion, diced
1 small can sliced black olives
1 cup or so shredded cheddar cheese
Place chicken breasts in baking pan, cover with foil and bake at 350 for 1 hour. Shred when cool enough to handle and set aside. Reserve pan juice. In bowl, mix soups, salsa, milk and onion. In 9X13 pan, pour reserved juice (you can add some chicken broth if you need to, there should be enough juice to cover bottom of pan). Arrange half of corn tortillas in bottom of pan. Layer half of chicken over tortillas, half of the sauce, half of the olives and half of the cheese. Repeat, ending in cheese. Cover with foil and bake at 350
for 1-1/2 hours. Remove foil and bake 1/2 hour longer. Good served with refried beans and cornbread.
Chicken & Sausage Manicotti Recipe
Chicken & Sausage Manicotti Recipe
Here’s a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. Fran Scott - Birmingham, Michigan
14 Servings
Prep: 25 min.
Bake: 55 min. + standing
Ingredients
1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces ) shredded cheddar cheese
Directions
In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce and water.
Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).
Chicken & Sausage Manicotti published in Simple & Delicious March/April 2010, p17
Here’s a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. Fran Scott - Birmingham, Michigan
14 Servings
Prep: 25 min.
Bake: 55 min. + standing
Ingredients
1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces ) shredded cheddar cheese
Directions
In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce and water.
Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).
Chicken & Sausage Manicotti published in Simple & Delicious March/April 2010, p17
Old Fashioned Chicken Pot Pie
Old Fashioned Chicken Pot Pie
Makes: 1 - 9 inch pie
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.Bake in the preheated oven for 25 to 30 mins, or until golden brown.
Makes: 1 - 9 inch pie
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.Bake in the preheated oven for 25 to 30 mins, or until golden brown.
Wednesday, September 21, 2011
Apple Butter Pumpkin Pie
Apple Butter Pumpkin Pie
The Washington Post, November 19, 2006
This Thanksgiving dessert has equal parts pumpkin puree and apple butter, making it simple to create but better tasting than a typical pumpkin pie. The secret is the apple butter. The apples develop a molasses-like sweetness from cooking down to a buttery slurry. As a single ingredient, it provides so much round, rich flavor to the pie that the only spice required is a touch of cinnamon. Make this the day before to free the oven for turkey on Thanksgiving. Leftovers can be covered and refrigerated for up to 3 days.
8 servings
For the pie crust
1-1/2 cups flour, plus more for dusting
3/4 stick (6 tablespoons) chilled unsalted butter, cut into pieces
2 tablespoons vegetable shortening
1/4 teaspoon salt
3 tablespoons ice water
For the filling
1 cup canned pumpkin
1 cup apple butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 can (2/3 cup) evaporated milk
1/3 cup whole milk
Directions:
For the pie crust: In the bowl of a food processor, combine the flour, butter, shortening and salt. Pulse just until the mixture resembles coarse meal. With the motor running, add the ice water in tablespoon increments, until the dough comes together but has not yet formed a ball. Transfer the dough to a work surface and shape into a disk, handling the dough as little as possible. Lightly dust with flour on both sides and wrap in waxed paper or plastic wrap; refrigerate for at least 1 hour or up to 1 day.
When ready to bake, preheat the oven to 400 degrees. Have ready a 9-inch pie plate.
On a lightly floured work surface, roll out the dough to a round about 1/8 inch thick and about 11 inches in diameter. Transfer to the pie plate, and use your fingers to create a crimped edge. Set aside.
For the filling: In a medium bowl, combine the pumpkin, apple butter, brown sugar, salt and cinnamon and mix well. Add the eggs and milks, stirring to combine. Pour the filling into the pie shell. Bake for 45 to 50 minutes or until the center has set. Cool completely before serving or storing in the refrigerator.
Adapted from a recipe by Food section editorial aide Leigh Lambert, who says: "My mom, Vicki, has made this pie from a handwritten recipe card every year since I can remember. I'm not sure of the recipe's origins; wherever it came from, it's been with us so long we consider it ours."
Tested by Leigh Lambert for The Washington Post
The Washington Post, November 19, 2006
This Thanksgiving dessert has equal parts pumpkin puree and apple butter, making it simple to create but better tasting than a typical pumpkin pie. The secret is the apple butter. The apples develop a molasses-like sweetness from cooking down to a buttery slurry. As a single ingredient, it provides so much round, rich flavor to the pie that the only spice required is a touch of cinnamon. Make this the day before to free the oven for turkey on Thanksgiving. Leftovers can be covered and refrigerated for up to 3 days.
8 servings
For the pie crust
1-1/2 cups flour, plus more for dusting
3/4 stick (6 tablespoons) chilled unsalted butter, cut into pieces
2 tablespoons vegetable shortening
1/4 teaspoon salt
3 tablespoons ice water
For the filling
1 cup canned pumpkin
1 cup apple butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 can (2/3 cup) evaporated milk
1/3 cup whole milk
Directions:
For the pie crust: In the bowl of a food processor, combine the flour, butter, shortening and salt. Pulse just until the mixture resembles coarse meal. With the motor running, add the ice water in tablespoon increments, until the dough comes together but has not yet formed a ball. Transfer the dough to a work surface and shape into a disk, handling the dough as little as possible. Lightly dust with flour on both sides and wrap in waxed paper or plastic wrap; refrigerate for at least 1 hour or up to 1 day.
When ready to bake, preheat the oven to 400 degrees. Have ready a 9-inch pie plate.
On a lightly floured work surface, roll out the dough to a round about 1/8 inch thick and about 11 inches in diameter. Transfer to the pie plate, and use your fingers to create a crimped edge. Set aside.
For the filling: In a medium bowl, combine the pumpkin, apple butter, brown sugar, salt and cinnamon and mix well. Add the eggs and milks, stirring to combine. Pour the filling into the pie shell. Bake for 45 to 50 minutes or until the center has set. Cool completely before serving or storing in the refrigerator.
Adapted from a recipe by Food section editorial aide Leigh Lambert, who says: "My mom, Vicki, has made this pie from a handwritten recipe card every year since I can remember. I'm not sure of the recipe's origins; wherever it came from, it's been with us so long we consider it ours."
Tested by Leigh Lambert for The Washington Post
Southern Sweet Potato Pie
Southern Sweet Potato Pie-NO FAIL PIE CRUST
* 1 (3 ounce) package cream cheese, softened
* 6 tablespoons unsalted butter, softened
* 1 1/4 cups all-purpose flour
* 1 tablespoon sugar
* 1/4 teaspoon salt
SWEET POTATO FILLING
* 2 cups mashed sweet potatoes, pureed (about 2 1/4 pounds)
* 1 cup sugar
* 1/4 cup brown sugar
* 3 tablespoons butter, melted
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon freshly ground nutmeg
* 1 teaspoon cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 lemon, zest of, grated
* 3 large eggs, beaten
* 1/2 cup half-and-half
Directions:
1) For crust: Blend together cream cheese and butter.
2) Add flour, sugar and salt and stir until dough starts to stick together.
3) Form into a disk.
4) Wrap in plastic wrap and refrigerate for an hour.
5) Prepare filling: Combine all ingredients in mixer bowl.
6) Blend until smooth.
7) Preheat oven to 400°.
8) Roll dough and place in pie pan.
9) Pour in filling.
10) Bake for 20 minutes at 400°.
11) Reduce heat to 325°.
12) Continue baking until firm in center, about 20 minutes longer.
13) Cool completely before slicing.
14) Top with whipped cream & serve
* 1 (3 ounce) package cream cheese, softened
* 6 tablespoons unsalted butter, softened
* 1 1/4 cups all-purpose flour
* 1 tablespoon sugar
* 1/4 teaspoon salt
SWEET POTATO FILLING
* 2 cups mashed sweet potatoes, pureed (about 2 1/4 pounds)
* 1 cup sugar
* 1/4 cup brown sugar
* 3 tablespoons butter, melted
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon freshly ground nutmeg
* 1 teaspoon cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/2 lemon, zest of, grated
* 3 large eggs, beaten
* 1/2 cup half-and-half
Directions:
1) For crust: Blend together cream cheese and butter.
2) Add flour, sugar and salt and stir until dough starts to stick together.
3) Form into a disk.
4) Wrap in plastic wrap and refrigerate for an hour.
5) Prepare filling: Combine all ingredients in mixer bowl.
6) Blend until smooth.
7) Preheat oven to 400°.
8) Roll dough and place in pie pan.
9) Pour in filling.
10) Bake for 20 minutes at 400°.
11) Reduce heat to 325°.
12) Continue baking until firm in center, about 20 minutes longer.
13) Cool completely before slicing.
14) Top with whipped cream & serve
Sugar Pie
Sugar Pie
Ingredients :
9" pie shell
1 1/2 c. brown sugar
2 Tbsp. flour
4 tbsp. margarine
1/2 c. milk
Cinnamon
Preparation :
Mix brown sugar and flour. Spread over pie shell. Dot sugar with margarine. Pour milk over sugar and margarine. Sprinkle with cinnamon. Bake until crust is brown and filling is bubbly, 25 to 30 minutes at 350 degrees.
Ingredients :
9" pie shell
1 1/2 c. brown sugar
2 Tbsp. flour
4 tbsp. margarine
1/2 c. milk
Cinnamon
Preparation :
Mix brown sugar and flour. Spread over pie shell. Dot sugar with margarine. Pour milk over sugar and margarine. Sprinkle with cinnamon. Bake until crust is brown and filling is bubbly, 25 to 30 minutes at 350 degrees.
Apple Pie Grilled to Your Taste
Apple Pie Grilled to Your Taste
Sticking with the flour tortilla theme for desserts… they make a great platform for toppings and fillings in between! So why is this one named the Christopher Columbus Apple Pie? Because it’s FLAT!
Makes ONE Flat Apple Pie
INGREDIENTS
2 Apples peeled and sliced thin
Caramel sauce (that is meant to be heated)
Cinnamon flavored granola bar crumbled
Whipped Cream / Vanilla Ice Cream
Building the Grilled Christopher Columbus Flat Apple Pie-
Spread layer of caramel sauce on the first tortilla
Spread two layers of apple slices around the tortilla
Lay second tortilla on top
Spread thin layer of caramel over top of second tortilla
Sprinkle crumbled granola chunks over top of second tortilla
GRILLING-Medium Grill Heat 400-450F. Use grilling spray or olive oil to prepare the GrillGrates
Slide the Quesadilla off the cutting board onto the hot GrillGrates, close lid. Check in 3-4 minutes depending on how hot your are running.
Use The GrateTool to slightly lift an edge to check the progress and darkness of the sear marks. Quarter Turn if the sear marks are dark and well defined - it not wait 2 more minutes. After 8 minutes - be checking for crispy firmness of the Quesadila and remove with the GrateTool. Allow to sit for 2-3 minutes to firm up a bit.
It may be flat, but its great with a dollop of ice cream or a spritz of whipped cream.
Sticking with the flour tortilla theme for desserts… they make a great platform for toppings and fillings in between! So why is this one named the Christopher Columbus Apple Pie? Because it’s FLAT!
Makes ONE Flat Apple Pie
INGREDIENTS
2 Apples peeled and sliced thin
Caramel sauce (that is meant to be heated)
Cinnamon flavored granola bar crumbled
Whipped Cream / Vanilla Ice Cream
Building the Grilled Christopher Columbus Flat Apple Pie-
Spread layer of caramel sauce on the first tortilla
Spread two layers of apple slices around the tortilla
Lay second tortilla on top
Spread thin layer of caramel over top of second tortilla
Sprinkle crumbled granola chunks over top of second tortilla
GRILLING-Medium Grill Heat 400-450F. Use grilling spray or olive oil to prepare the GrillGrates
Slide the Quesadilla off the cutting board onto the hot GrillGrates, close lid. Check in 3-4 minutes depending on how hot your are running.
Use The GrateTool to slightly lift an edge to check the progress and darkness of the sear marks. Quarter Turn if the sear marks are dark and well defined - it not wait 2 more minutes. After 8 minutes - be checking for crispy firmness of the Quesadila and remove with the GrateTool. Allow to sit for 2-3 minutes to firm up a bit.
It may be flat, but its great with a dollop of ice cream or a spritz of whipped cream.
Aunt Bee's Apple Pie
Aunt Bee's Apple Pie
Servings: 6
Cook time: 45 minutes
Ingredients:
1/2 c Butter or margarine
4 oz Cream cheese
2 c All-purpose flour
2 1/2 c Sliced apples
1 c Sugar
1/3 c Orange juice
2 TB Honey
1/2 t Cinnamon
1 TB All-purpose flour
1/2 c Butter or margarine
Directions:
In a large bowl combine 1/2 cup of butter and the cream cheese, and let come to room temperature. Add 2 cups of flour, and blend well.
Chill.
Roll out half of the dough and place in a 9" pie plate.
Reserve the remaining dough for the top crust.
In a saucepan combine the remaining ingredients and bring to a boil.
Pour the mixture into the crust.
Roll out the remaining crust and place over the filling.
Cut slits in the top crust to allow steam to escape.
Bake in a 350~ oven for 45 minutes.
Servings: 6
Cook time: 45 minutes
Ingredients:
1/2 c Butter or margarine
4 oz Cream cheese
2 c All-purpose flour
2 1/2 c Sliced apples
1 c Sugar
1/3 c Orange juice
2 TB Honey
1/2 t Cinnamon
1 TB All-purpose flour
1/2 c Butter or margarine
Directions:
In a large bowl combine 1/2 cup of butter and the cream cheese, and let come to room temperature. Add 2 cups of flour, and blend well.
Chill.
Roll out half of the dough and place in a 9" pie plate.
Reserve the remaining dough for the top crust.
In a saucepan combine the remaining ingredients and bring to a boil.
Pour the mixture into the crust.
Roll out the remaining crust and place over the filling.
Cut slits in the top crust to allow steam to escape.
Bake in a 350~ oven for 45 minutes.
Sweet Potato-Pecan Pie
Sweet Potato-Pecan Pie
1 frozen deep-dish pie crust, thawed, pierced all over with fork
1 1-pound red-skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves
Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350F.
Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.
Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.
Serve at room temperature or refrigerate up to 1 day and serve cold.
1 frozen deep-dish pie crust, thawed, pierced all over with fork
1 1-pound red-skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves
Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350F.
Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture.
Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.
Serve at room temperature or refrigerate up to 1 day and serve cold.
Cherry-O-Cream Cheese Pie
Cherry-O-Cream Cheese Pie
1 graham cracker crust
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling (or blueberry), chilled
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled pie filling.
1 graham cracker crust
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling (or blueberry), chilled
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate 2-3 hours. Garnish with chilled pie filling.
All-American Strawberry Pie
All-American Strawberry Pie
Serves: 8
Source: Grandma's Great Desserts Cookbook
Sweet, red strawberries combined with pretty, tart blueberries, all layered atop a creamy vanilla pudding...that makes a red-white-and- blue pie that my grandmother would serve every Fourth of July!
Ingredients:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks lightly beaten
2 tablespoons butter
1 -1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1 -1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries halved
1 cup fresh or frozen blueberries
Instructions:
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Yield: 8 servings.
Serves: 8
Source: Grandma's Great Desserts Cookbook
Sweet, red strawberries combined with pretty, tart blueberries, all layered atop a creamy vanilla pudding...that makes a red-white-and- blue pie that my grandmother would serve every Fourth of July!
Ingredients:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks lightly beaten
2 tablespoons butter
1 -1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1 -1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries halved
1 cup fresh or frozen blueberries
Instructions:
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.
Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Yield: 8 servings.
SUGAR CREAM PIE
SUGAR CREAM PIE
Ingredients :
2 c. whole milk
1/4 c. cornstarch
1 stick butter
1 c. sugar
1 tsp. vanilla
Preparation :
Mix and stir over medium heat to boil. Cook until it looks like it will thicken. Then pour into a baked pie shell. Cool. Double recipe for 2 pies.
Ingredients :
2 c. whole milk
1/4 c. cornstarch
1 stick butter
1 c. sugar
1 tsp. vanilla
Preparation :
Mix and stir over medium heat to boil. Cook until it looks like it will thicken. Then pour into a baked pie shell. Cool. Double recipe for 2 pies.
Georgia Peach Pie
Georgia Peach Pie
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
------------ -f------- -------
8 peaches,peeled -- 1" slices
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel
2 tablespoons milk
Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs. Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly. When mixture forms ball,knead gently 2 or 3 times.Divide dough in half. On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang. Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside.
Heat oven to 375 degrees.
Prepare filling: In large bowl,combine peaches,sugar, 1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.
Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang. Dampen overhang lightly with water;turn up over ends of strips and seal. Flute edge decoratively. Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown.
By "Lloyd A. Carver"on Jan 5, 1996
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
------------ -f------- -------
8 peaches,peeled -- 1" slices
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel
2 tablespoons milk
Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs. Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly. When mixture forms ball,knead gently 2 or 3 times.Divide dough in half. On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang. Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside.
Heat oven to 375 degrees.
Prepare filling: In large bowl,combine peaches,sugar, 1/4 cup flour,lemon juice and grated peel;toss well.Pour filling into prepared crust.
Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang. Dampen overhang lightly with water;turn up over ends of strips and seal. Flute edge decoratively. Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown.
By "Lloyd A. Carver"
APPLE BUTTER-PUMPKIN PIE
APPLE BUTTER-PUMPKIN PIE
Source: Cooking at a Glance - Pies & Pastries
Makes 8 servings
1 cup canned pumpkin
1 cup apple butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
Pastry for Single-Crust or Double-Crust Pie
whipped cream (optional)
In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts.
Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes.
Remove foil and bake about 25 minutes more, or till a knife inserted near center comes out clean.. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream. Enjoy.
Source: Cooking at a Glance - Pies & Pastries
Makes 8 servings
1 cup canned pumpkin
1 cup apple butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
Pastry for Single-Crust or Double-Crust Pie
whipped cream (optional)
In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a rotary beater or wire whisk till combined. Gradually stir in evaporated milk and milk; mix well.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp a high pastry edge or attach leaf-shaped cutouts.
Pour pumpkin mixture into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes.
Remove foil and bake about 25 minutes more, or till a knife inserted near center comes out clean.. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator. If desired, serve with whipped cream. Enjoy.
Coconut Dream Pie
Coconut Dream Pie
2 envelopes Kraft Dream Whip Topping - dry mix (unprepared)
2-3/4 cup nonfat milk
1 tsp. Vanilla Extract
1 tsp. Coconut Extract (optional)
2 (4 serving) boxes Kraft Jell-O Fat Free Sugar Vanilla Free Pudding
1 cup coconut, toasted
1- 9" graham cracker pie shell (may use any type shell you wish, or serve this as a mousse without a shell)
Beat whipped topping mix , 1 cup of milk and vanilla on high for 6 minutes till very stiff (6 minutes ... don't under beat)
Add remaining milk and pudding mixes, and coconut extract (if using), beat on high for 2 minutes. Fold in coconut, pour into pie shell.***
Reserve 2 TBSP of coconut for garnish if desired.
Chill at least 4 hrs. Sprinkle with reserved coconut or a few very fine chocolate curls to garnish.
*** To save almost 100 calories per serving ... do not make in a pie shell. Instead, fill individual dessert cups with pie filling and sprinkle lightly with low fat graham cracker crumbs (toasted).
Number of Servings: 12
2 envelopes Kraft Dream Whip Topping - dry mix (unprepared)
2-3/4 cup nonfat milk
1 tsp. Vanilla Extract
1 tsp. Coconut Extract (optional)
2 (4 serving) boxes Kraft Jell-O Fat Free Sugar Vanilla Free Pudding
1 cup coconut, toasted
1- 9" graham cracker pie shell (may use any type shell you wish, or serve this as a mousse without a shell)
Beat whipped topping mix , 1 cup of milk and vanilla on high for 6 minutes till very stiff (6 minutes ... don't under beat)
Add remaining milk and pudding mixes, and coconut extract (if using), beat on high for 2 minutes. Fold in coconut, pour into pie shell.***
Reserve 2 TBSP of coconut for garnish if desired.
Chill at least 4 hrs. Sprinkle with reserved coconut or a few very fine chocolate curls to garnish.
*** To save almost 100 calories per serving ... do not make in a pie shell. Instead, fill individual dessert cups with pie filling and sprinkle lightly with low fat graham cracker crumbs (toasted).
Number of Servings: 12
Sorghum Pecan Pie
Sorghum Pecan Pie
Prepared pie crust
5 eggs
1/3 cup sugar
1 and 1/4 cups sorghum molasses
1/2 cup chopped pecans
1 cup whole pecans
1. Preheat oven to 350 degrees F.
2. Place eggs in a large bowl and beat well.
3. Add sugar and sorghum. Using a mixer, beat for three minutes.
4. Add 1/2 cup chopped nuts and mix well by hand using a large spoon.
5. Pour all ingredients into prepared pie shell and place in preheated oven, on the middle rack.
6. Bake for 35 to 40 minutes, or until a knife or toothpick stuck in the center of the pie comes out clean.
7. Remove from oven and cover top of pie with remaining 1 cup of whole pecans.
Makes 8 servings.
Prepared pie crust
5 eggs
1/3 cup sugar
1 and 1/4 cups sorghum molasses
1/2 cup chopped pecans
1 cup whole pecans
1. Preheat oven to 350 degrees F.
2. Place eggs in a large bowl and beat well.
3. Add sugar and sorghum. Using a mixer, beat for three minutes.
4. Add 1/2 cup chopped nuts and mix well by hand using a large spoon.
5. Pour all ingredients into prepared pie shell and place in preheated oven, on the middle rack.
6. Bake for 35 to 40 minutes, or until a knife or toothpick stuck in the center of the pie comes out clean.
7. Remove from oven and cover top of pie with remaining 1 cup of whole pecans.
Makes 8 servings.
Tuesday, September 20, 2011
Great American Potato Salad
Great American Potato Salad
Serves: 8
Source: bigoven.com
Ingredients:
1/2 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing
1 Tbsp.KRAFT Pure Prepared Mustard
1/2 tsp.celery seed
1/2 tsp.Salt
1/8 tsp.Pepper
4 cups potatoes
2 hard-cooked eggs
1/2 cup Onions
1/2 cup celery
1/3 cup dill pickle relish
Instructions: MIX mayo, mustard and seasonings in large bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.
Serves: 8
Source: bigoven.com
Ingredients:
1/2 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing
1 Tbsp.KRAFT Pure Prepared Mustard
1/2 tsp.celery seed
1/2 tsp.Salt
1/8 tsp.Pepper
4 cups potatoes
2 hard-cooked eggs
1/2 cup Onions
1/2 cup celery
1/3 cup dill pickle relish
Instructions: MIX mayo, mustard and seasonings in large bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.
Korean Style Corn Pancakes
Korean Style Corn Pancakes(serves 4)
1 1/2 cup whole wheat pastry flour
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 cups ice cold water
2 eggs, beaten
2 1/2 cups fresh (or frozen) corn kernels
6 green onions, finely chopped
4 birds eye chilis, finely chopped
Sauce
1/4 cup soy sauce (japanese, or tamari)
4 tsp rice vinegar
1 tbsp roasted sesame seeds
2 tsp sesame oil
2 garlic cloves, minced
Instructions-
1. For the sauce, simply mix all the ingredients together. Set aside to marinate at room temperature while you prepare the pancakes.
2. In a large mixing bowl, whisk together flour, corn starch, salt and pepper. Add 2 cups ice cold water and mix until smooth and well incorporated. While whisking, add eggs mix until just incorporated, no more. Add corn, green onions and peppers. Again, stir lightly, just to combine.
3. Over medium heat, heat a little bit of olive oil in a cast iron or non stick pan and pour half the batter. Spread to the edges of the pan. Cook for about 8 minutes, until the bottom is nice and golden and the pancake starts to set. Flip it over and continue cooking until the other side is golden, about 5-6 minutes.
4. Slide into a plate and repeat process with rest of the batter.
5. Cut each pancake into 8 wedges.
6. Serve warm with dipping sauce and lots of sauteed vegetables.
7. These pancakes are also delicious served cold and would make a great appetizer.
1 1/2 cup whole wheat pastry flour
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 cups ice cold water
2 eggs, beaten
2 1/2 cups fresh (or frozen) corn kernels
6 green onions, finely chopped
4 birds eye chilis, finely chopped
Sauce
1/4 cup soy sauce (japanese, or tamari)
4 tsp rice vinegar
1 tbsp roasted sesame seeds
2 tsp sesame oil
2 garlic cloves, minced
Instructions-
1. For the sauce, simply mix all the ingredients together. Set aside to marinate at room temperature while you prepare the pancakes.
2. In a large mixing bowl, whisk together flour, corn starch, salt and pepper. Add 2 cups ice cold water and mix until smooth and well incorporated. While whisking, add eggs mix until just incorporated, no more. Add corn, green onions and peppers. Again, stir lightly, just to combine.
3. Over medium heat, heat a little bit of olive oil in a cast iron or non stick pan and pour half the batter. Spread to the edges of the pan. Cook for about 8 minutes, until the bottom is nice and golden and the pancake starts to set. Flip it over and continue cooking until the other side is golden, about 5-6 minutes.
4. Slide into a plate and repeat process with rest of the batter.
5. Cut each pancake into 8 wedges.
6. Serve warm with dipping sauce and lots of sauteed vegetables.
7. These pancakes are also delicious served cold and would make a great appetizer.
Seasoned Sage Grilled Potato Packet
Seasoned Sage Grilled Potato Packet
Season two types of potatoes with herbs and seasonings for a no-fuss side dish from the grill.
Prep Time: 1 Hr 5 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings
4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups)
2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups)
2 tablespoons firm butter or margarine
1/2 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
2 tablespoons chopped fresh chives
1. Heat coals or gas grill for direct heat. Cut 18x12-inch piece of heavy-duty foil; spray with cooking spray. Place potatoes on foil. Cut butter into small pieces; sprinkle over potatoes. Sprinkle with sage, paprika and seasoned salt.
2. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Cover and grill packet over medium heat 40 to 50 minutes, rotating packet 1/2 turn after about 20 minutes, until potatoes are tender. Cut large X across top of packet; fold back foil. Sprinkle with chives.
High Altitude (3500-6500 ft): Grill over medium-low heat.
Source: Pillsbury.(From All Fruits and Vegetable Recipes Only Exchange ("Lucky Sandon"))
Season two types of potatoes with herbs and seasonings for a no-fuss side dish from the grill.
Prep Time: 1 Hr 5 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings
4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups)
2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups)
2 tablespoons firm butter or margarine
1/2 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
2 tablespoons chopped fresh chives
1. Heat coals or gas grill for direct heat. Cut 18x12-inch piece of heavy-duty foil; spray with cooking spray. Place potatoes on foil. Cut butter into small pieces; sprinkle over potatoes. Sprinkle with sage, paprika and seasoned salt.
2. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3. Cover and grill packet over medium heat 40 to 50 minutes, rotating packet 1/2 turn after about 20 minutes, until potatoes are tender. Cut large X across top of packet; fold back foil. Sprinkle with chives.
High Altitude (3500-6500 ft): Grill over medium-low heat.
Source: Pillsbury.(From All Fruits and Vegetable Recipes Only Exchange ("Lucky Sandon"))
New Potatoes with Roasted Garlic Vinaigrette
New Potatoes with Roasted Garlic Vinaigrette
8 servings (serving size: about 3/4 cup)
Ingredients
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
7 garlic cloves, unpeeled
3 pounds small red potatoes, quartered
3 tablespoons minced chives
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Preparation-
1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.
8 servings (serving size: about 3/4 cup)
Ingredients
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
7 garlic cloves, unpeeled
3 pounds small red potatoes, quartered
3 tablespoons minced chives
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Preparation-
1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.
Roasted Garlic Mashed Potatoes Recipe
Roasted Garlic Mashed Potatoes Recipe
Marilyn Geary-Symons PORTLAND, OREGON The Yukon Golds give this dish a rich, buttery color and a hearty texture. I've taken this recipe to many potlucks and it's always a hit. Sometimes, I wish it wasn't so popular, because I never have any leftovers to take home! Marilyn Geary-Symons, Portland, Oregon
* 8 Servings
* Prep: 20 min.
* Bake: 30 min. + cooling
Ingredients
* 1 whole garlic bulb
* 1 teaspoon olive oil
* 2-1/2 pounds Yukon Gold potatoes, peeled and quartered
* 2 cups Progresso ® Chicken Broth, divided
* 1/4 cup butter, softened
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
Directions
* Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
* Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
* Place 1 cup broth in a blender. Squeeze softened garlic into blender; cover and process until blended. Drain potatoes and place in a large bowl. Add the butter, pepper, salt, garlic mixture and remaining broth; beat until smooth. Yield: 8 servings.
Roasted Garlic Mashed Potatoes published in Country October/November 2008, p49 Beth Layman :)
Marilyn Geary-Symons PORTLAND, OREGON The Yukon Golds give this dish a rich, buttery color and a hearty texture. I've taken this recipe to many potlucks and it's always a hit. Sometimes, I wish it wasn't so popular, because I never have any leftovers to take home! Marilyn Geary-Symons, Portland, Oregon
* 8 Servings
* Prep: 20 min.
* Bake: 30 min. + cooling
Ingredients
* 1 whole garlic bulb
* 1 teaspoon olive oil
* 2-1/2 pounds Yukon Gold potatoes, peeled and quartered
* 2 cups Progresso ® Chicken Broth, divided
* 1/4 cup butter, softened
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
Directions
* Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
* Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
* Place 1 cup broth in a blender. Squeeze softened garlic into blender; cover and process until blended. Drain potatoes and place in a large bowl. Add the butter, pepper, salt, garlic mixture and remaining broth; beat until smooth. Yield: 8 servings.
Roasted Garlic Mashed Potatoes published in Country October/November 2008, p49 Beth Layman :)
Twice-as-Nice Mashed Potatoes Recipe
Twice-as-Nice Mashed Potatoes Recipe
If you can't decide what kind of potatoes to serve, reach for this recipe, which blends both red and sweet potatoes. It will quickly become a staple at all of your holiday dinners.
* 6-8 Servings
* Prep: 40 min. + cooling
* Bake: 25 min.
Ingredients
* 1 large whole garlic bulb
* 2 tablespoons olive oil
* 1-1/2 pounds red potatoes, peeled and cubed
* 1-1/2 pounds sweet potatoes, peeled and cubed
* 1/2 cup milk
* 1/4 cup butter, softened
* 1/2 teaspoon dried rosemary, crushed
* 1/3 cup grated Parmesan cheese
* Salt and pepper to taste
Directions
* Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°.
* Place red and sweet potatoes in separate saucepans; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
* Place both potatoes in a large bowl. Add the milk, butter, rosemary, roasted garlic and reserved oil; beat until smooth. Stir in Parmesan cheese, salt and pepper.
* Transfer to a greased 1-1/2-qt. baking dish. Cover and bake for 25-30 minutes or until heated through. Yield: 6-8 servings.
Twice-as-Nice Mashed Potatoes published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p20 Beth Layman :)
If you can't decide what kind of potatoes to serve, reach for this recipe, which blends both red and sweet potatoes. It will quickly become a staple at all of your holiday dinners.
* 6-8 Servings
* Prep: 40 min. + cooling
* Bake: 25 min.
Ingredients
* 1 large whole garlic bulb
* 2 tablespoons olive oil
* 1-1/2 pounds red potatoes, peeled and cubed
* 1-1/2 pounds sweet potatoes, peeled and cubed
* 1/2 cup milk
* 1/4 cup butter, softened
* 1/2 teaspoon dried rosemary, crushed
* 1/3 cup grated Parmesan cheese
* Salt and pepper to taste
Directions
* Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes; peel garlic and reserve oil. Reduce heat to 400°.
* Place red and sweet potatoes in separate saucepans; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
* Place both potatoes in a large bowl. Add the milk, butter, rosemary, roasted garlic and reserved oil; beat until smooth. Stir in Parmesan cheese, salt and pepper.
* Transfer to a greased 1-1/2-qt. baking dish. Cover and bake for 25-30 minutes or until heated through. Yield: 6-8 servings.
Twice-as-Nice Mashed Potatoes published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p20 Beth Layman :)
Stuffed Baked Potatoes
Stuffed Baked Potatoes
2 baking potatoes
1 clove of garlic, finely minced
1 cup chopped broccoli, spinach, or mixed veggies (I used a frozen mixture of broccoli, cauliflower and carrots)
1/4 c. milk or soy milk, warmed
Few tablespoons of ricotta cheese (vegans may omit)
Salt and pepper
Sprinkling of Parmesan cheese (vegans may omit)
Preheat oven to 350. Bake potatoes by piercing all over with a knife and placing directly on oven rack (unwrapped and unoiled) for 1 hour or more, till done. Slice a strip off the top of each potato and scoop out the insides, leaving skin intact. Place potato insides into a bowl, mash with milk. Add chopped veggies, garlic, optional ricotta, optional parmesan, salt and pepper, and mix well. Scoop back into potato skins, piling high.
Sprinkle with a little more parmesan, if desired. Place back into 350 oven, heat through for 20 minutes.
2 baking potatoes
1 clove of garlic, finely minced
1 cup chopped broccoli, spinach, or mixed veggies (I used a frozen mixture of broccoli, cauliflower and carrots)
1/4 c. milk or soy milk, warmed
Few tablespoons of ricotta cheese (vegans may omit)
Salt and pepper
Sprinkling of Parmesan cheese (vegans may omit)
Preheat oven to 350. Bake potatoes by piercing all over with a knife and placing directly on oven rack (unwrapped and unoiled) for 1 hour or more, till done. Slice a strip off the top of each potato and scoop out the insides, leaving skin intact. Place potato insides into a bowl, mash with milk. Add chopped veggies, garlic, optional ricotta, optional parmesan, salt and pepper, and mix well. Scoop back into potato skins, piling high.
Sprinkle with a little more parmesan, if desired. Place back into 350 oven, heat through for 20 minutes.
Grandpa's Party Potatoes Recipe
Grandpa's Party Potatoes Recipe
This casserole from Mary Kay Elert of St. Paul Park, Minnesota will please even the pickiest eaters. "My grandpa, who gave me the recipe to me, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble it the night before, then pop it in the oven the next day," she details.
* 12-14 Servings
* Prep: 20 min. + chilling
* Bake: 50 min.
Ingredients
* 8 to 9 cups peeled potatoes
* 2 tablespoons butter
* 2 tablespoons milk
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 package (8 ounces) cream cheese, softened
* 1 carton (8 ounces) French onion dip
* Paprika
Directions
* In a large saucepan, cook potatoes in boiling salted water until tender; drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well.
* Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight.
* Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 12-14 servings.
Grandpa's Party Potatoes published in Country Woman September/October 2000, p40
Beth Layman :)
This casserole from Mary Kay Elert of St. Paul Park, Minnesota will please even the pickiest eaters. "My grandpa, who gave me the recipe to me, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble it the night before, then pop it in the oven the next day," she details.
* 12-14 Servings
* Prep: 20 min. + chilling
* Bake: 50 min.
Ingredients
* 8 to 9 cups peeled potatoes
* 2 tablespoons butter
* 2 tablespoons milk
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 package (8 ounces) cream cheese, softened
* 1 carton (8 ounces) French onion dip
* Paprika
Directions
* In a large saucepan, cook potatoes in boiling salted water until tender; drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well.
* Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight.
* Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 12-14 servings.
Grandpa's Party Potatoes published in Country Woman September/October 2000, p40
Beth Layman :)
Cumin-Cayenne Mashed Potatoes with Caramelized Onions
Cumin-Cayenne Mashed Potatoes with Caramelized Onions
Serves 6
2 lb. Yukon Gold potatoes, peeled and cubed
1 large onion, diced (2 cups)
5 Tbs. olive oil
2 Tbs. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup unflavored rice milk
2 Tbs. minced fresh thyme
Directions
1. Boil potatoes in enough water to cover 25 minutes, or until soft.
2. Meanwhile, saute onion, oil, cumin, salt, and cayenne in skillet over low heat 30 minutes, or until browned. Stir in rice milk and thyme.
3. Drain potatoes, and mash. Whisk onion mixture into potatoes. Season with salt and pepper, if desired.
Serves 6
2 lb. Yukon Gold potatoes, peeled and cubed
1 large onion, diced (2 cups)
5 Tbs. olive oil
2 Tbs. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 cup unflavored rice milk
2 Tbs. minced fresh thyme
Directions
1. Boil potatoes in enough water to cover 25 minutes, or until soft.
2. Meanwhile, saute onion, oil, cumin, salt, and cayenne in skillet over low heat 30 minutes, or until browned. Stir in rice milk and thyme.
3. Drain potatoes, and mash. Whisk onion mixture into potatoes. Season with salt and pepper, if desired.
Brandied Candied Sweet Potatoes
Brandied Candied Sweet Potatoes
Serving Size : 12
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
2 pounds sweet potatoes -- peeled and diced
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
Submitted to Jamie's 2000 Holiday Recipe Swap by Keri Cathey
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : This is a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.
Serving Size : 12
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup brandy
1/2 teaspoon salt
2 pounds sweet potatoes -- peeled and diced
In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed.
Submitted to Jamie's 2000 Holiday Recipe Swap by Keri Cathey
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : This is a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.
Baked Sweet Potato Sticks
Baked Sweet Potato Sticks
4 sweet potatoes
4 tablespoons butter
2-1/2 teaspoons Dijon mustard
1 teaspoon brown sugar
Preheat oven to 400° F
Slice the potatoes into pieces like large French fries. As you do so drop into a bowl of cold water to prevent browning.
Melt the butter. Stir in brown sugar and mustard until the mixture is smooth.
Drain the potatoes and pat dry. Lay potatoes out on a baking sheet. Using a pastry brush, coat the sticks with the butter mustard mixture. Be sure to cover all surfaces of they will discolor.
Bake for 20-30 minutes or until potatoes are tender.
4 sweet potatoes
4 tablespoons butter
2-1/2 teaspoons Dijon mustard
1 teaspoon brown sugar
Preheat oven to 400° F
Slice the potatoes into pieces like large French fries. As you do so drop into a bowl of cold water to prevent browning.
Melt the butter. Stir in brown sugar and mustard until the mixture is smooth.
Drain the potatoes and pat dry. Lay potatoes out on a baking sheet. Using a pastry brush, coat the sticks with the butter mustard mixture. Be sure to cover all surfaces of they will discolor.
Bake for 20-30 minutes or until potatoes are tender.
Leslie's Potato Casserole
Leslie's Potato Casserole
2 packages frozen hash brown potatoes (2 lbs. ea.)
1/2 cup chopped onion
2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
1/4 pound butter -- melted
1 container sour cream (8 oz)
1/2 cup shredded sharp Cheddar cheese
1 tablespoon bacon bits -- optional
1/2 cup crushed potato chips
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
3 Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.
Submitted to Jamie's 2000 Holiday Recipe Swap by Keri Cathey
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : This recipe is nice to use when you have a lot of Thanksgiving turkey leftover and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year.
2 packages frozen hash brown potatoes (2 lbs. ea.)
1/2 cup chopped onion
2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup
2 tablespoons chopped fresh chives
1/4 pound butter -- melted
1 container sour cream (8 oz)
1/2 cup shredded sharp Cheddar cheese
1 tablespoon bacon bits -- optional
1/2 cup crushed potato chips
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a six quart casserole dish, mix together the hashbrowns, onion, chicken soup, mushroom soup, chives, butter, sour cream and cheese. Bake covered for 45 minutes.
3 Remove from oven, sprinkle with bacon and potato chips. Bake uncovered for 15 to 25 minutes.
Submitted to Jamie's 2000 Holiday Recipe Swap by Keri Cathey
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : This recipe is nice to use when you have a lot of Thanksgiving turkey leftover and run out of leftover recipe ideas. You can add chopped ham, turkey or make it meatless. This dish is so versatile it is good anytime of the year.
Applebee's Garlic Mashed Potatoes
Applebee's Garlic Mashed Potatoes
serves 8
2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)
Directions:
1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
3. Unwrap and let cool until touchable.
4. Peel cloves and mash with potatoes when they are ready.
5. Wash and rinse potatoes under cold water.
6. It is not necessary to peel potatoes, unless you desire.
7. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
8. Remove from heat and drain in colander.
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
10. Keep warm
serves 8
2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)
Directions:
1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
3. Unwrap and let cool until touchable.
4. Peel cloves and mash with potatoes when they are ready.
5. Wash and rinse potatoes under cold water.
6. It is not necessary to peel potatoes, unless you desire.
7. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
8. Remove from heat and drain in colander.
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
10. Keep warm
Garlic And Scallion Mashed Potatoes
Garlic And Scallion Mashed Potatoes
5 lb potatoes, peeled and cut into quarters
6 garlic cloves, slightly crushed
4 ounces cream cheese
4 ounces butter
1/2 cup milk, heated
Salt
2 bunches scallions, sliced
Boil potatoes and garlic in a large pot with salted water till fork tender, about 20 minutes. Drain and return to pan; add butter, cream cheese and milk. Mash until smooth. Stir in scallions. Season to taste with salt. Use a little more milk if you prefer thinner mashed potatoes.
5 lb potatoes, peeled and cut into quarters
6 garlic cloves, slightly crushed
4 ounces cream cheese
4 ounces butter
1/2 cup milk, heated
Salt
2 bunches scallions, sliced
Boil potatoes and garlic in a large pot with salted water till fork tender, about 20 minutes. Drain and return to pan; add butter, cream cheese and milk. Mash until smooth. Stir in scallions. Season to taste with salt. Use a little more milk if you prefer thinner mashed potatoes.
Monday, September 19, 2011
Vegetable Chowder
Vegetable Chowder
Yield: 6
Ingredients:
4 slices bacon, diced
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced zucchini
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup diced red bell pepper
2 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken stock
2 cup 2% milk
1 cup fresh or frozen corn kernels
2 tbsp chopped fresh thyme
2 tbsp chopped fresh oregano
1 x bay leaf
1 cup peeled and diced Yukon Gold potato
salt and pepper
Directions:
In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat.
Add onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add zucchini, broccoli, cauliflower and red bell pepper and sauté 3 minutes more. Remove vegetables from pot and set aside.
Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes.
With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes. Add bacon and season to taste. Remove bay leaf before serving.
Yield: 6
Ingredients:
4 slices bacon, diced
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced zucchini
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup diced red bell pepper
2 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken stock
2 cup 2% milk
1 cup fresh or frozen corn kernels
2 tbsp chopped fresh thyme
2 tbsp chopped fresh oregano
1 x bay leaf
1 cup peeled and diced Yukon Gold potato
salt and pepper
Directions:
In a medium saucepot, cook bacon over medium heat until crispy. Remove bacon, leaving fat.
Add onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add zucchini, broccoli, cauliflower and red bell pepper and sauté 3 minutes more. Remove vegetables from pot and set aside.
Melt butter and add flour to pot over medium heat. Stir constantly until a nutty aroma is noticeable, about 5 minutes.
With a whisk, stir in chicken stock a little at a time. Whisk in milk in a slow stream. Return vegetables to pot, add corn, thyme, oregano, bay leaf and potatoes and bring up to a simmer. Cover and simmer soup until potatoes are tender, about 20 minutes. Add bacon and season to taste. Remove bay leaf before serving.
African Peanut Chicken Stew
African Peanut Chicken Stew
serves 5
INGREDIENTS
1 lb boneless skinless chicken breasts (about 4)
1 box Betty Crocker® Chicken Helper® jambalaya
2 tablespoons vegetable oil
2 1/2 cups hot water
1 can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2 lb sliced fully cooked Polish or kielbasa sausage, if desired
2 tablespoons peanut butter
DIRECTIONS
1. Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and Chicken Seasoning until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
2. Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, Sauce Mix, uncooked Rice, tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
3. Stir in peanut butter. Cook about 2 minutes longer, until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
serves 5
INGREDIENTS
1 lb boneless skinless chicken breasts (about 4)
1 box Betty Crocker® Chicken Helper® jambalaya
2 tablespoons vegetable oil
2 1/2 cups hot water
1 can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2 lb sliced fully cooked Polish or kielbasa sausage, if desired
2 tablespoons peanut butter
DIRECTIONS
1. Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and Chicken Seasoning until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
2. Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, Sauce Mix, uncooked Rice, tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
3. Stir in peanut butter. Cook about 2 minutes longer, until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
Roasted carrot Ginger Soup
Roasted carrot Ginger Soup
1 1/2 LBs. carrots, peeled and halved lengthwise
1 Lb. parsnips peeled and quartered, lengthwise
1 Large onion, sliced
3 inch piece fresh ginger peeled and chopped
6 tbsp. unsalted butter
3 tbsps packed dark brown sugar
8 cups rich chicken broth ( more in necessary)
salt to taste
Pinch of cayenne pepper
1/2 cup creme freche for garnish
snipped fresh chives, for garnish
Preheat oven to 350 degrees
Combine veggies and Ginger is a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.
Pour 3 cups broth into pan, cover well with foil and bake veggies until very tender, about 2 hours.
Transfer veggies and broth to large pot, add remaining 6 cups broth, salt and cayenne pepper, bring to a boil, reduce heat and simmer partially covered for 10 min.
Puree soup in batches in blender or food processor, adding more broth if necessary, or use a hand blender stick if you have one.
Return soup to pot adjust seasonings to taste and heat through, if not using blender stick.
1 1/2 LBs. carrots, peeled and halved lengthwise
1 Lb. parsnips peeled and quartered, lengthwise
1 Large onion, sliced
3 inch piece fresh ginger peeled and chopped
6 tbsp. unsalted butter
3 tbsps packed dark brown sugar
8 cups rich chicken broth ( more in necessary)
salt to taste
Pinch of cayenne pepper
1/2 cup creme freche for garnish
snipped fresh chives, for garnish
Preheat oven to 350 degrees
Combine veggies and Ginger is a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.
Pour 3 cups broth into pan, cover well with foil and bake veggies until very tender, about 2 hours.
Transfer veggies and broth to large pot, add remaining 6 cups broth, salt and cayenne pepper, bring to a boil, reduce heat and simmer partially covered for 10 min.
Puree soup in batches in blender or food processor, adding more broth if necessary, or use a hand blender stick if you have one.
Return soup to pot adjust seasonings to taste and heat through, if not using blender stick.
Azafran Soup with Spinach Greens & Yellow Cornmeal Dumplings
Azafran Soup with Spinach Greens & Yellow Cornmeal Dumplings
Serving Size : 6
YELLOW CORNMEAL DUMPLINGS
1 c Ground yellow cornmeal
3/4 c All purpose flour
2 ts Baking powder
1 t Salt
1 t White pepper
2 1/2 ts Sugar
1 t Unsalted butter, softened
2 c Chicken stock
-----AZAFRAN SOUP-----
6 c Water
2 tb Azafran (see note)
1 t Salt
1/2 ts White pepper
3 c Chicken stock
2 Yellow summer squash, diced
3 c Corn kernels
1 Bunch spinach, washed and -stemmed
To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles.
Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.
For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately.
**Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though:
use 1 pinch of saffran for 2 tablespoons of azafran).
Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container.
From "Native American Cooking," by Lois Ellen Frank
Serving Size : 6
YELLOW CORNMEAL DUMPLINGS
1 c Ground yellow cornmeal
3/4 c All purpose flour
2 ts Baking powder
1 t Salt
1 t White pepper
2 1/2 ts Sugar
1 t Unsalted butter, softened
2 c Chicken stock
-----AZAFRAN SOUP-----
6 c Water
2 tb Azafran (see note)
1 t Salt
1/2 ts White pepper
3 c Chicken stock
2 Yellow summer squash, diced
3 c Corn kernels
1 Bunch spinach, washed and -stemmed
To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles.
Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.
For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium-high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately.
**Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though:
use 1 pinch of saffran for 2 tablespoons of azafran).
Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container.
From "Native American Cooking," by Lois Ellen Frank
Smoked Corn Chowder
Smoked Corn Chowder
Yield: 10
4 ears sweet corn, husks and silks removed
2 tbsp olive oil (30ml)
6 slices bacon, minced
1 cup diced onion (250ml)
1/2 cup diced red bell pepper (125ml),
1/2 cup diced yellow bell pepper (125ml)
1/2 tsp dried hot pepper (5 ml)
1/2 cup flour (125 ml)
4 cups chicken stock (1000ml)
2 x large potatoes (about 1 lb)
1 cup heavy cream (250 ml)
1/2 tsp salt (2.5 ml)
1/4 tsp ground white pepper (1.25 ml)
1/2 tsp Worcestershire sauce (2.5 ml)
1 x bay leaf
3 cups of hickory or mesquite wood chips
Directions:
Smoked Corn Chowder
Place 2 cups (500ml) of wood chips into a bowl of water to soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.
Place potatoes into a large pot of water and bring to a boil. Turn down heat and let simmers until potatoes are slightly cooked. They should only cook for about 5-7 minutes. Drain.
Oil the corn and oil the grill. Place corn on the grill and smoke for 30 minutes. Place par boiled potatoes on grill and smoke for 30 minutes.
Remove the potatoes and corn and allow to cool. Dice, potatoes, onion and peppers. Cut corn kernels off the cob with a sharp knife.
Fry bacon in a large pot. Add dried peppers, onions, peppers and cook until soft (approx. 10 minutes).
Add chicken stock and bring to a boil. Add smoked corn, corn stalks and diced potatoes and simmer for 15 minutes. Remove corn stalks
Add cream, salt and pepper and Worcestershire sauce.
Serve hot, room temperature or chilled.
Yield: 10
4 ears sweet corn, husks and silks removed
2 tbsp olive oil (30ml)
6 slices bacon, minced
1 cup diced onion (250ml)
1/2 cup diced red bell pepper (125ml),
1/2 cup diced yellow bell pepper (125ml)
1/2 tsp dried hot pepper (5 ml)
1/2 cup flour (125 ml)
4 cups chicken stock (1000ml)
2 x large potatoes (about 1 lb)
1 cup heavy cream (250 ml)
1/2 tsp salt (2.5 ml)
1/4 tsp ground white pepper (1.25 ml)
1/2 tsp Worcestershire sauce (2.5 ml)
1 x bay leaf
3 cups of hickory or mesquite wood chips
Directions:
Smoked Corn Chowder
Place 2 cups (500ml) of wood chips into a bowl of water to soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.
Place potatoes into a large pot of water and bring to a boil. Turn down heat and let simmers until potatoes are slightly cooked. They should only cook for about 5-7 minutes. Drain.
Oil the corn and oil the grill. Place corn on the grill and smoke for 30 minutes. Place par boiled potatoes on grill and smoke for 30 minutes.
Remove the potatoes and corn and allow to cool. Dice, potatoes, onion and peppers. Cut corn kernels off the cob with a sharp knife.
Fry bacon in a large pot. Add dried peppers, onions, peppers and cook until soft (approx. 10 minutes).
Add chicken stock and bring to a boil. Add smoked corn, corn stalks and diced potatoes and simmer for 15 minutes. Remove corn stalks
Add cream, salt and pepper and Worcestershire sauce.
Serve hot, room temperature or chilled.
Potato Bisque
Potato Bisque
Yield: 6
4 strips bacon, diced
1 1/2 cups chopped leeks, white and light green part only
1 1/2 pounds Yukon Gold Potatoes, peeled and diced
5 cups chicken stock
1 tbsp chopped fresh thyme
1 cup sour cream (full-fat)
salt and pepper
1 cup grated Old Cheddar
2 tbsp chopped fresh chives or finely chopped green onion
Directions:
In a large pot, cook bacon over medium heat until crisp. Remove bacon and reserve.
Reduce heat to medium low and cook leeks until soft, about 5 minutes. Add potatoes, chicken stock and thyme, cover loosely and simmer until potatoes are tender, about 20 minutes.
Remove from heat and purée. Strain soup (optional) and return to medium heat. Stir in sour cream and season to taste.
Serve bowls of soup garnished with grated cheddar, reserved bacon and a sprinkle of chives or green onion.
Yield: 6
4 strips bacon, diced
1 1/2 cups chopped leeks, white and light green part only
1 1/2 pounds Yukon Gold Potatoes, peeled and diced
5 cups chicken stock
1 tbsp chopped fresh thyme
1 cup sour cream (full-fat)
salt and pepper
1 cup grated Old Cheddar
2 tbsp chopped fresh chives or finely chopped green onion
Directions:
In a large pot, cook bacon over medium heat until crisp. Remove bacon and reserve.
Reduce heat to medium low and cook leeks until soft, about 5 minutes. Add potatoes, chicken stock and thyme, cover loosely and simmer until potatoes are tender, about 20 minutes.
Remove from heat and purée. Strain soup (optional) and return to medium heat. Stir in sour cream and season to taste.
Serve bowls of soup garnished with grated cheddar, reserved bacon and a sprinkle of chives or green onion.
Vegetable Power Protein Soup
Vegetable Power Protein Soup
Host: Michael Smith
A last-minute dinner guest, who happens to be vegetarian, prompts Chef Michael Smith to raid his refrigerator and pantry for an all-vegetable meal. Dishes include a power-packed protein soup.
Yield: 4
3 tbsp of olive oil
3 stalks of celery, sliced thinly
3 x onions, thinly sliced
4 x carrots, diced
1 x small fennel bulb, thinly sliced
1 cup of button mushrooms, quartered
4 x garlic cloves, thinly sliced
1 cup of white wine
8 cups of cold water
3 sprig of thyme
3 x bay leaves
Soup
3 tbsp of olive oil
3 x carrots, diced
2 x celery stalks, diced
2 x onions, diced
8 cups of vegetable broth
1/2 cup of brown rice
1/2 cup of lentils
1 cup of fresh or frozen corn
1 cup of fresh or frozen peas
1 bunch of flat leaf parsley
Directions:
Heat olive oil and sauté the vegetables until they begin to brown slightly. This will brighten and deepen their flavours. Add the garlic and sauté for 3 minutes. It's always best to add the garlic last because it burns so quickly. Add wine, water and herbs and simmer for 30 minutes. Unlike meat stock – which would take much longer – this is plenty of time for the vegetables to release their flavours. Strain and use immediately, refrigerate or freeze.
Soup
Heat the oil in a large soup pot, then sauté the carrots, celery and onions until softened, about 5 minutes. Add the vegetable broth and bring to a simmer. Add rice and lentils and continue to simmer until they are tender, about 30 minutes. Just before serving, stir in the peas, corn and parsley then heat through. This way they will retain their bright fresh flavours and colours. Taste, then season with salt and pepper.
Host: Michael Smith
A last-minute dinner guest, who happens to be vegetarian, prompts Chef Michael Smith to raid his refrigerator and pantry for an all-vegetable meal. Dishes include a power-packed protein soup.
Yield: 4
3 tbsp of olive oil
3 stalks of celery, sliced thinly
3 x onions, thinly sliced
4 x carrots, diced
1 x small fennel bulb, thinly sliced
1 cup of button mushrooms, quartered
4 x garlic cloves, thinly sliced
1 cup of white wine
8 cups of cold water
3 sprig of thyme
3 x bay leaves
Soup
3 tbsp of olive oil
3 x carrots, diced
2 x celery stalks, diced
2 x onions, diced
8 cups of vegetable broth
1/2 cup of brown rice
1/2 cup of lentils
1 cup of fresh or frozen corn
1 cup of fresh or frozen peas
1 bunch of flat leaf parsley
Directions:
Heat olive oil and sauté the vegetables until they begin to brown slightly. This will brighten and deepen their flavours. Add the garlic and sauté for 3 minutes. It's always best to add the garlic last because it burns so quickly. Add wine, water and herbs and simmer for 30 minutes. Unlike meat stock – which would take much longer – this is plenty of time for the vegetables to release their flavours. Strain and use immediately, refrigerate or freeze.
Soup
Heat the oil in a large soup pot, then sauté the carrots, celery and onions until softened, about 5 minutes. Add the vegetable broth and bring to a simmer. Add rice and lentils and continue to simmer until they are tender, about 30 minutes. Just before serving, stir in the peas, corn and parsley then heat through. This way they will retain their bright fresh flavours and colours. Taste, then season with salt and pepper.
Alaska Crab Etouffee
Alaska Crab Etouffee
Source :Alaska Seafood Marketing Institute via The Our_Kitchen_ Table Mailer
Serving Size : 4
2 pounds Alaska crab legs (king -- snow, dungeness),- - thawed if necessary
1/4 cup vegetable oil
2 cups onion -- chopped
1 cup celery -- chopped
1/2 cup green bell pepper -- chopped
2 teaspoons garlic -- minced
2 bay leaves
1/2 cup clam juice
1 tablespoon flour
2 tablespoons fresh parsley chopped fine
3 tablespoons green onion -- chopped
salt and cayenne pepper -- to taste
Remove Alaska crab meat from shell; cut into bite sized pieces. Place oil in a large skillet. Add onion, celery and bell pepper; sauté over medium-high heat until soft (approximately 10 to 12 minutes). Add garlic and bay leaves; reduce heat. Combine 1/2 cup water and clam juice; add flour and mix together well. Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion. Cook 5 minutes or until mixture is heated through. Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Serve over rice or a Southern favorite: beans and rice.
Source :Alaska Seafood Marketing Institute via The Our_Kitchen_ Table Mailer
Serving Size : 4
2 pounds Alaska crab legs (king -- snow, dungeness),- - thawed if necessary
1/4 cup vegetable oil
2 cups onion -- chopped
1 cup celery -- chopped
1/2 cup green bell pepper -- chopped
2 teaspoons garlic -- minced
2 bay leaves
1/2 cup clam juice
1 tablespoon flour
2 tablespoons fresh parsley chopped fine
3 tablespoons green onion -- chopped
salt and cayenne pepper -- to taste
Remove Alaska crab meat from shell; cut into bite sized pieces. Place oil in a large skillet. Add onion, celery and bell pepper; sauté over medium-high heat until soft (approximately 10 to 12 minutes). Add garlic and bay leaves; reduce heat. Combine 1/2 cup water and clam juice; add flour and mix together well. Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion. Cook 5 minutes or until mixture is heated through. Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Serve over rice or a Southern favorite: beans and rice.
Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
Blue Ribbon This is and excellent soup. Has very good flavor and is very easy to make.
Recipe By : Susan Garoutte, Georgetown, Texas
Serving Size : 8
1 1/2 pound boneless skinless chicken breasts, cut -- into 1-inch pieces
1/2 cup chopped onion
1 cloves garlic, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
Recipe Author: Susan Garoutte, Georgetown, Texas
Recipe Source: Taste of Home's One-Pot Recipes
Author Note: I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite!
Susan Garoutte, Georgetown, Texas
Blue Ribbon This is and excellent soup. Has very good flavor and is very easy to make.
Recipe By : Susan Garoutte, Georgetown, Texas
Serving Size : 8
1 1/2 pound boneless skinless chicken breasts, cut -- into 1-inch pieces
1/2 cup chopped onion
1 cloves garlic, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.
Recipe Author: Susan Garoutte, Georgetown, Texas
Recipe Source: Taste of Home's One-Pot Recipes
Author Note: I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite!
Susan Garoutte, Georgetown, Texas
Orzo Soup of the Field
Orzo Soup of the Field
16 ounces Dakota Growers Orzo
6 tablespoons butter
1/2 cup onion, chopped
4 cloves garlic
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
16 cups chicken broth
8 cups water
1 shredded or grated potato
2 teaspoons freshly grated nutmeg
1/2 teaspoon pepper
freshly grated Parmesan cheese
Directions
Melt butter in 6-quart Dutch oven over medium-low heat. Add onion and garlic and cook until soft. Add carrots, celery and herbs and cook stirring frequently on medium heat. Stir in broth and water. Bring to a boil. Add potato and remaining spices. Cook for 10 minutes. Stir pasta in and cook 12 minutes stirring occasionally. Serve in individual bowls topped with Parmesan cheese.
Servings 16
16 ounces Dakota Growers Orzo
6 tablespoons butter
1/2 cup onion, chopped
4 cloves garlic
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
16 cups chicken broth
8 cups water
1 shredded or grated potato
2 teaspoons freshly grated nutmeg
1/2 teaspoon pepper
freshly grated Parmesan cheese
Directions
Melt butter in 6-quart Dutch oven over medium-low heat. Add onion and garlic and cook until soft. Add carrots, celery and herbs and cook stirring frequently on medium heat. Stir in broth and water. Bring to a boil. Add potato and remaining spices. Cook for 10 minutes. Stir pasta in and cook 12 minutes stirring occasionally. Serve in individual bowls topped with Parmesan cheese.
Servings 16
Yellow Squash And Pepper Soup
Yellow Squash And Pepper Soup
Yellow squash and bell peppers are part of summer's bounty that can be united for a delightful cold soup.
2 large yellow bell peppers, cored, seeded, and coarsely chopped
2 garlic cloves, finely chopped
1 tsp. tomato paste
6 cups vegetable stock
1 lb. yellow squash, sliced
1 cup low-fat (1%) milk
1 Tbs. chopped fresh chives or parsley
1/8 tsp. salt
1/8 tsp. black pepper
1. In a 4-quart saucepan, combine bell peppers, garlic and tomato paste. Add stock and bring to boil. Reduce heat and simmer, partially covered, about 8 minutes, stirring occasionally, until peppers are tender. Add squash and simmer, partially covered, 10 minutes or until squash and pepper are soft.
2. Remove from heat and strain stock into large bowl. Stir puree into stock and allow to cool, then stir in milk, chives, salt and pepper.
Refrigerate at least 3 hours.
-The Ultimate Soup Cookbook (Reader's Digest)
Yellow squash and bell peppers are part of summer's bounty that can be united for a delightful cold soup.
2 large yellow bell peppers, cored, seeded, and coarsely chopped
2 garlic cloves, finely chopped
1 tsp. tomato paste
6 cups vegetable stock
1 lb. yellow squash, sliced
1 cup low-fat (1%) milk
1 Tbs. chopped fresh chives or parsley
1/8 tsp. salt
1/8 tsp. black pepper
1. In a 4-quart saucepan, combine bell peppers, garlic and tomato paste. Add stock and bring to boil. Reduce heat and simmer, partially covered, about 8 minutes, stirring occasionally, until peppers are tender. Add squash and simmer, partially covered, 10 minutes or until squash and pepper are soft.
2. Remove from heat and strain stock into large bowl. Stir puree into stock and allow to cool, then stir in milk, chives, salt and pepper.
Refrigerate at least 3 hours.
-The Ultimate Soup Cookbook (Reader's Digest)
Polish Kapusta Soup
Polish Kapusta Soup
10 c Cabbage; shredded
2 Onions; finely chopped
1/2 ts White pepper
6 c Water
1 1/2 lb Beef chuck; cut into serving pieces
15 oz Cans tomato sauce
8 Red potatoes; small; peeled and diced
2 tb Sugar
2 Garlic cloves; chopped fine OR 1/4 ts Garlic powder
Place cabbage, onions, pepper and water in a large soup kettle; cover, heat to boiling. Add beef and tomato sauce; cover and heat to boiling. Lower heat; simmer for 1 hour. Add potatoes, simmer 1 hour or until meat is tender. Add sugar and garlic.
Formatted for MM by Pegg Seevers 9/26/94 > Submitted By _THEATRICALSEASONINGS ENCORE_, RECEIVED Submitted By MY JUNE '94 COOKBOOK
Yield: 10 servings
10 c Cabbage; shredded
2 Onions; finely chopped
1/2 ts White pepper
6 c Water
1 1/2 lb Beef chuck; cut into serving pieces
15 oz Cans tomato sauce
8 Red potatoes; small; peeled and diced
2 tb Sugar
2 Garlic cloves; chopped fine OR 1/4 ts Garlic powder
Place cabbage, onions, pepper and water in a large soup kettle; cover, heat to boiling. Add beef and tomato sauce; cover and heat to boiling. Lower heat; simmer for 1 hour. Add potatoes, simmer 1 hour or until meat is tender. Add sugar and garlic.
Formatted for MM by Pegg Seevers 9/26/94 > Submitted By _THEATRICALSEASONINGS ENCORE_, RECEIVED Submitted By MY JUNE '94 COOKBOOK
Yield: 10 servings
Make Ahead Southwestern Pork Stew
Make Ahead Southwestern Pork Stew
4 teaspoons olive oil, divided
1 pound lean stewing pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cloves garlic, finely chopped
4 teaspoons chili powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 tablespoons all-purpose flour
2 cups beef or chicken stock
1 can (28 ounce/796mL) tomatoes, including juice, chopped
2 bell peppers (assorted colors), cubed
2 cups frozen corn kernels
1 cab (19 ounce/5540mL) kidney beans or black beans, drained and rinsed
Chopped cilantro (optional)
In a Dutch oven or large saucepan, heat 2 teaspoons oil over high heat; brown pork in batches. Transfer to a plate. Add remaining oil to pan; reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt and hot pepper flakes; cook, stirring, for 2 minutes or until softened. Sprinkle with flour; stir in stock and tomatoes with juice. Bring to a boil, stirring until thickened. Return pork and accumulated juices to pan; reduce heat, cover and simmer for 1 hour or until meat is tender. Add bell peppers, corn and kidney beans; simmer, covered, for 15 minutes or until vegetables are tender. Garnish with chopped cilantro, if desired.
Variation: Lean stewing beef can be substituted for the pork. For a vegetarian dish, replace meat with cubes of firm tofu. Add along with the kidney beans.
Serves 6
Source: 300 Best Comfort Food Recipes by Johanna Burkhard, 2002 via The All_Around_Cooking mailer on yahoogroups. com
4 teaspoons olive oil, divided
1 pound lean stewing pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cloves garlic, finely chopped
4 teaspoons chili powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 tablespoons all-purpose flour
2 cups beef or chicken stock
1 can (28 ounce/796mL) tomatoes, including juice, chopped
2 bell peppers (assorted colors), cubed
2 cups frozen corn kernels
1 cab (19 ounce/5540mL) kidney beans or black beans, drained and rinsed
Chopped cilantro (optional)
In a Dutch oven or large saucepan, heat 2 teaspoons oil over high heat; brown pork in batches. Transfer to a plate. Add remaining oil to pan; reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt and hot pepper flakes; cook, stirring, for 2 minutes or until softened. Sprinkle with flour; stir in stock and tomatoes with juice. Bring to a boil, stirring until thickened. Return pork and accumulated juices to pan; reduce heat, cover and simmer for 1 hour or until meat is tender. Add bell peppers, corn and kidney beans; simmer, covered, for 15 minutes or until vegetables are tender. Garnish with chopped cilantro, if desired.
Variation: Lean stewing beef can be substituted for the pork. For a vegetarian dish, replace meat with cubes of firm tofu. Add along with the kidney beans.
Serves 6
Source: 300 Best Comfort Food Recipes by Johanna Burkhard, 2002 via The All_Around_Cooking mailer on yahoogroups. com
No-Peek Beef Stew
No-Peek Beef Stew
2 lbs beef stew meat, cut into 1-inch cubes
1 can French onion soup
1 can cream of mushroom soup
1 (4.5 oz) can mushrooms, drained
1/2 cup dry red wine
Place beef stew meat, French onion soup, cream of mushroom soup, mushrooms and dr red wine into a slow cooker. Cover and cook on low for 8 hours.
2 lbs beef stew meat, cut into 1-inch cubes
1 can French onion soup
1 can cream of mushroom soup
1 (4.5 oz) can mushrooms, drained
1/2 cup dry red wine
Place beef stew meat, French onion soup, cream of mushroom soup, mushrooms and dr red wine into a slow cooker. Cover and cook on low for 8 hours.
Butternut Soup
Butternut Soup
2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
Sunday, September 18, 2011
Mr. Food's Crockpot Cranberry Pork Roast
Mr. Food's Crockpot Cranberry Pork Roast
4 to 6 servings
4 medium potatoes, peeled and cut into 1-inch chunks
1 (3-pound) boneless center-cut pork loin roast, rolled and tied
1 (16-ounce) can whole-berry cranberry sauce
1 (5.5-ounce) can apricot nectar
1 small onion, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes.In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the high setting for 5 to 6 hours.
Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.
4 to 6 servings
4 medium potatoes, peeled and cut into 1-inch chunks
1 (3-pound) boneless center-cut pork loin roast, rolled and tied
1 (16-ounce) can whole-berry cranberry sauce
1 (5.5-ounce) can apricot nectar
1 small onion, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes.In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the high setting for 5 to 6 hours.
Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.
Potato And Ham Picnic Salad
Potato And Ham Picnic Salad
5 c. diced, cooked potatoes
1/2 c. sliced green onions
1 c. thinly sliced celery
1 c. shredded cheese
2 c. diced leftover cooked ham
1/3 c. sweet pickle relish
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 1/2 c. sour cream
Combine all ingredients in large bowl. Mix lightly. Chill for 2 to 3 hours.
Serve with fresh fruit, a bowl of relishes and toasted buns.
5 c. diced, cooked potatoes
1/2 c. sliced green onions
1 c. thinly sliced celery
1 c. shredded cheese
2 c. diced leftover cooked ham
1/3 c. sweet pickle relish
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 1/2 c. sour cream
Combine all ingredients in large bowl. Mix lightly. Chill for 2 to 3 hours.
Serve with fresh fruit, a bowl of relishes and toasted buns.
BAKED PICNIC HAM
BAKED PICNIC HAM
1 (4 1/2 lb.) picnic ham
1 c. brown sugar
1 c. water
1/2 c. vinegar
1 small Coke
Wash ham; place in roaster, skin side down. Pour remaining ingredients over ham. Cover and bake at 400° for 2 hours and 30 minutes or until tender.
Remove skin and top fat from ham. Sprinkle with additional brown sugar. Brown top slightly. Cool; slice.
1 (4 1/2 lb.) picnic ham
1 c. brown sugar
1 c. water
1/2 c. vinegar
1 small Coke
Wash ham; place in roaster, skin side down. Pour remaining ingredients over ham. Cover and bake at 400° for 2 hours and 30 minutes or until tender.
Remove skin and top fat from ham. Sprinkle with additional brown sugar. Brown top slightly. Cool; slice.
Cheesy Ham and Broccoli Casserole
Cheesy Ham and Broccoli Casserole
16 oz. jar Cheese Whiz
10 oz. box frozen chopped broccoli
½ stick butter or margarine
1 can cream of mushroom soup
2 c. cooked rice
2 c. diced cooked ham
1 c. crushed Cheese Nips
Melt margarine in saucepan over low heat. Add broccoli, soup, ham, and Cheese Whiz. Cook and stir over medium heat until bubbly and thickened, stirring frequently. Stir in rice. Blend well. Pour into greased baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes.
16 oz. jar Cheese Whiz
10 oz. box frozen chopped broccoli
½ stick butter or margarine
1 can cream of mushroom soup
2 c. cooked rice
2 c. diced cooked ham
1 c. crushed Cheese Nips
Melt margarine in saucepan over low heat. Add broccoli, soup, ham, and Cheese Whiz. Cook and stir over medium heat until bubbly and thickened, stirring frequently. Stir in rice. Blend well. Pour into greased baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes.
Glazed Pork
Glazed Pork
• 3/4 pound boneless pork-loin chops, 1/2 inch thick
• 1 teaspoon canola oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons German mustard
• 2 tablespoons orange marmalade
• 2 teaspoons apple-cider vinegar
• 2 slices dark German-style bread
Remove all fat from the pork. Heat the oil in a nonstick skillet over medium-high heat. Add the pork and brown for 2 minutes on each side. Salt and pepper the cooked sides. Mix the mustard, marmalade and vinegar together. Spoon over the browned pork. Lower heat, cover and cook for 2 minutes. Serve with cabbage and bread.
Makes 2 servings.
• 3/4 pound boneless pork-loin chops, 1/2 inch thick
• 1 teaspoon canola oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons German mustard
• 2 tablespoons orange marmalade
• 2 teaspoons apple-cider vinegar
• 2 slices dark German-style bread
Remove all fat from the pork. Heat the oil in a nonstick skillet over medium-high heat. Add the pork and brown for 2 minutes on each side. Salt and pepper the cooked sides. Mix the mustard, marmalade and vinegar together. Spoon over the browned pork. Lower heat, cover and cook for 2 minutes. Serve with cabbage and bread.
Makes 2 servings.
Hot Ham and Cheese Turnovers
Hot Ham and Cheese Turnovers
Makes 9 turnovers.
1-1/4 cups chopped sliced cooked ham or turkey breast
1 cup small broccoli florets
3/4 cup shredded cheddar cheese (3 ounces)
1 10-ounce package refrigerated pizza dough
1 tablespoon milk
For filling, in a medium bowl combine ham, broccoli, and cheese; toss to mix. Line a baking sheet with foil; lightly grease foil. Set aside.
On a lightly floured surface unroll pizza dough. Roll dough into a 12-inch square. Using a sharp knife, cut into nine 4-inch squares.
Spoon about 1/3 cup filling onto each of the squares. Moisten edges of dough with water. Fold dough over filling. Press edges of dough with tines of a fork to seal. Use the fork to prick holes in the top of each turnover to allow steam to escape. Place turnovers on baking sheet. Brush with milk.
Bake in a 400 degree F oven for 13 to 15 minutes or until golden. Serve warm.
Makes 9 turnovers.
1-1/4 cups chopped sliced cooked ham or turkey breast
1 cup small broccoli florets
3/4 cup shredded cheddar cheese (3 ounces)
1 10-ounce package refrigerated pizza dough
1 tablespoon milk
For filling, in a medium bowl combine ham, broccoli, and cheese; toss to mix. Line a baking sheet with foil; lightly grease foil. Set aside.
On a lightly floured surface unroll pizza dough. Roll dough into a 12-inch square. Using a sharp knife, cut into nine 4-inch squares.
Spoon about 1/3 cup filling onto each of the squares. Moisten edges of dough with water. Fold dough over filling. Press edges of dough with tines of a fork to seal. Use the fork to prick holes in the top of each turnover to allow steam to escape. Place turnovers on baking sheet. Brush with milk.
Bake in a 400 degree F oven for 13 to 15 minutes or until golden. Serve warm.
Honey and Pepper Pork Roast
Honey and Pepper Pork Roast
1 medium orange
1 bag (12 oz.) whole cranberries
1 cup honey, divided
1 (1 1/2 lb.) boneless pork loin roast
2 tbsp. dijon mustard,
2 tbsp. crushed mixed peppercorns
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme, minced
1/2 tsp. salt
Heat oven to 325º. To make relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in 3/4 cup honey. Bring to a boil over medium-high heat and cook 3-4 minutes. Cool.
Meat: Carefully score pork 1/2" deep completely around roast, taking care not to cut string holding it together. Combine remaining honey, mustard, peppercorns, thyme and salt in small bowl; mix well.
Place roast on rack in roasting pan. Spoon or brush 2/3 of honey relish mixture over meat to coat. Roast at 325º for 30 minutes; brush with remaining honey mixture. Roast 20-30 minutes longer or until a meat thermometer registers 155- 60º. Let stand tented with foil 10 minutes before slicing and serving with cranberry relish.
1 medium orange
1 bag (12 oz.) whole cranberries
1 cup honey, divided
1 (1 1/2 lb.) boneless pork loin roast
2 tbsp. dijon mustard,
2 tbsp. crushed mixed peppercorns
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme, minced
1/2 tsp. salt
Heat oven to 325º. To make relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in 3/4 cup honey. Bring to a boil over medium-high heat and cook 3-4 minutes. Cool.
Meat: Carefully score pork 1/2" deep completely around roast, taking care not to cut string holding it together. Combine remaining honey, mustard, peppercorns, thyme and salt in small bowl; mix well.
Place roast on rack in roasting pan. Spoon or brush 2/3 of honey relish mixture over meat to coat. Roast at 325º for 30 minutes; brush with remaining honey mixture. Roast 20-30 minutes longer or until a meat thermometer registers 155- 60º. Let stand tented with foil 10 minutes before slicing and serving with cranberry relish.
Apple and Bourbon-Basted Pork Loin
Apple and Bourbon-Basted Pork Loin
One 2-3/4 to 3 pound boned and rolled pork loin
1/2 teaspoon black pepper
1 cup apple juice (I use an organic Gravenstein juice that has deep apple flavour)
1/4 cup bourbon
2 tablespoons spicy brown mustard
1-3/4 cups chicken broth
1/2 cup half-and-half
5 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
Steps
Preheat the oven to 425°F. Rub the pork well with the pepper and place in a medium-size shallow roasting pan.
Whisk the apple juice, bourbon, and mustard until smooth, then brush generously all over the pork roast. Let stand at room temperature for 30 minutes.
Brush the pork again with the bourbon mixture and roast uncovered on the middle oven rack for about 45 minutes or until an instant-read meat thermometer, thrust into the center, registers 145 to 150°F. As the pork roasts, baste generously every 10 minutes with the bourbon mixture (this keeps the drippings from charring on the pan bottom). Transfer the finished roast to a heated platter and let stand while you prepare the gravy.
Pour the remaining bourbon mixture (you should have 1/2 to 2/3 cup) into the roasting pan, set over moderate heat, and deglaze the pan by scraping up the browned bits.
Pour the deglazing liquid into a small saucepan and boil uncovered over high heat for about 2 minutes, stirring often, until as thick and dark as molasses. Stir in 1-1/4 cups of the chicken broth with the flour and salt, add to the pan, and cook, stirring constantly, for 3 to 5 minutes or until the gravy thickens and no raw floury taste lingers.
To serve, slice the pork about 1/2 inch thick and top each portion with plenty of gravy. Accompany with boiled rice or mashed potatoes and smother these with gravy, too.
One 2-3/4 to 3 pound boned and rolled pork loin
1/2 teaspoon black pepper
1 cup apple juice (I use an organic Gravenstein juice that has deep apple flavour)
1/4 cup bourbon
2 tablespoons spicy brown mustard
1-3/4 cups chicken broth
1/2 cup half-and-half
5 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
Steps
Preheat the oven to 425°F. Rub the pork well with the pepper and place in a medium-size shallow roasting pan.
Whisk the apple juice, bourbon, and mustard until smooth, then brush generously all over the pork roast. Let stand at room temperature for 30 minutes.
Brush the pork again with the bourbon mixture and roast uncovered on the middle oven rack for about 45 minutes or until an instant-read meat thermometer, thrust into the center, registers 145 to 150°F. As the pork roasts, baste generously every 10 minutes with the bourbon mixture (this keeps the drippings from charring on the pan bottom). Transfer the finished roast to a heated platter and let stand while you prepare the gravy.
Pour the remaining bourbon mixture (you should have 1/2 to 2/3 cup) into the roasting pan, set over moderate heat, and deglaze the pan by scraping up the browned bits.
Pour the deglazing liquid into a small saucepan and boil uncovered over high heat for about 2 minutes, stirring often, until as thick and dark as molasses. Stir in 1-1/4 cups of the chicken broth with the flour and salt, add to the pan, and cook, stirring constantly, for 3 to 5 minutes or until the gravy thickens and no raw floury taste lingers.
To serve, slice the pork about 1/2 inch thick and top each portion with plenty of gravy. Accompany with boiled rice or mashed potatoes and smother these with gravy, too.
Apple And Corn Bread Stuffed Pork Loin
Apple And Corn Bread Stuffed Pork Loin
Serves/Makes: 12
Cooking spray
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1 1/4 teaspoon freshly ground black pepper
1/2 cup diced peeled Granny Smith apple
1 1/2 cup cornbread stuffing mix
1 1/3 cup apple juice or cider
1 1/2 teaspoon dried rubbed sage
1 large egg -- lightly beaten
4 pounds whole boneless center cut pork loin roast -- trimmed
1 1/2 teaspoon salt
3 Granny Smith apples -- peeled, cored, cut into one-inch wedges
2 teaspoons cornstarch
14 ounces defatted low-sodium chicken broth
Preheat oven to 450F.
Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half
horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jellyroll-fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450F for 20 minutes.
Reduce oven temperature to 325F (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a meat thermometer registers 155F. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch-thick slices, and serve with sauce.
This recipe for Apple And Corn Bread Stuffed Pork Loin serves/makes 12.
Serves/Makes: 12
Cooking spray
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1 1/4 teaspoon freshly ground black pepper
1/2 cup diced peeled Granny Smith apple
1 1/2 cup cornbread stuffing mix
1 1/3 cup apple juice or cider
1 1/2 teaspoon dried rubbed sage
1 large egg -- lightly beaten
4 pounds whole boneless center cut pork loin roast -- trimmed
1 1/2 teaspoon salt
3 Granny Smith apples -- peeled, cored, cut into one-inch wedges
2 teaspoons cornstarch
14 ounces defatted low-sodium chicken broth
Preheat oven to 450F.
Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half
horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jellyroll-fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450F for 20 minutes.
Reduce oven temperature to 325F (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a meat thermometer registers 155F. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch-thick slices, and serve with sauce.
This recipe for Apple And Corn Bread Stuffed Pork Loin serves/makes 12.
Amish Pork Chops
Amish Pork Chops
Preheat oven to 375°
Put several pork chops into oven proof pan
Mix:
1 can cream of mushroom soup
1 cup catsup
1 Tablespoon Worcestershire sauce
½ Cup chopped onion
Pour over the chops. Bake for two hours. Great served with noodles, mashed potatoes or rice and a green salad. Serves: 4 to 6 (depending on number of pork chops used)
Preheat oven to 375°
Put several pork chops into oven proof pan
Mix:
1 can cream of mushroom soup
1 cup catsup
1 Tablespoon Worcestershire sauce
½ Cup chopped onion
Pour over the chops. Bake for two hours. Great served with noodles, mashed potatoes or rice and a green salad. Serves: 4 to 6 (depending on number of pork chops used)
Amish Pork Chops
Amish Pork Chops
8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.
Bake at 275 degrees for 2 hours.
8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.
Bake at 275 degrees for 2 hours.
Down Island Burgers with Mango Mayo & Grilled Onions
Down Island Burgers with Mango Mayo & Grilled Onions
Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
Patties
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded
Directions- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayo, combine all of the ingredients in food processor and process until smooth.
To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.
Makes 4 burgers
Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
Patties
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded
Directions- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayo, combine all of the ingredients in food processor and process until smooth.
To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.
Makes 4 burgers
Crown Roast of Pork with Cornbread Hominy Stuffing & Chilies:
Crown Roast of Pork with Cornbread Hominy Stuffing & Chilies:
Yield: 8 Servings
1 tb Fennel seeds, toasted
1 tb Cumin seeds, toasted
1 tb Coarse salt
4 Garlic cloves, pressed
6 Whole allspice berries
1 ts Dried thyme
1 ts Ground black peppercorns
1 6 1/2 to 7 pound
Crown roast of pork
Cornbread Hominy Stuffing (see recipe)
5 c Chicken stock
2 Dried Ancho chilies, toasted
2 tb Vegetable oil
1 Onion, finely chopped
2 tb All purpose flour
1 tb Honey
Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until
thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil
until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
Yield: 8 Servings
1 tb Fennel seeds, toasted
1 tb Cumin seeds, toasted
1 tb Coarse salt
4 Garlic cloves, pressed
6 Whole allspice berries
1 ts Dried thyme
1 ts Ground black peppercorns
1 6 1/2 to 7 pound
Crown roast of pork
Cornbread Hominy Stuffing (see recipe)
5 c Chicken stock
2 Dried Ancho chilies, toasted
2 tb Vegetable oil
1 Onion, finely chopped
2 tb All purpose flour
1 tb Honey
Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until
thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil
until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
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