Festive Ham and Cheese Wreath

Festive Ham and Cheese Wreath

From Betty's Soul Food Collection..

. Going in circles over a great holiday snack? This edible seasonal wreath-made with buttermilk biscuits, Swiss cheese and ham-is a gift for all to enjoy.

Prep Time: 45 min
Total Time: 1 hour 10 min
Makes: 1 wreath (40 appetizers)

2 cups finely shredded Swiss cheese (8 oz)
1 1/2 cups chopped cooked ham (about 8 oz)
4 medium green onions, sliced (1/4 cup)
2 tablespoons honey mustard
2 cans (12 oz each) Pillsbury Golden Layers refrigerated buttermilk or flaky original biscuits
1 egg, beaten
1 tablespoon sesame seed or poppy seed
2 tablespoons diced red and green bell peppers, if desired
1 green-onion fan, if desired

Heat oven to 375F. Spray large cookie sheet with cooking spray. In large bowl, stir together cheese, ham, onions and mustard.

Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.

Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.

Arrange 8 balls, seam side down and sides almost touching, to form ring on cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.

Bake 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell peppers. Place onion fan in center of wreath. Serve warm.

High Altitude (3500-6500 ft): No change.

How-To
To make a green-onion fan, place the tip of a knife at the onion's middle and slit through the green ends. Place the onion in ice water, which will cause the "leaves" to curl; keep the green-onion fan in water until ready to use.

Make-Ahead
Assemble the wreath on a cookie sheet. Cover loosely with plastic wrap and refrigerate for up to two hours. Bake as directed in the recipe.

Make It Special
Place the baked wreath on a large decorative platter (found at your favorite party goods store) and surround it with rosemary sprigs.

JEWELED COCONUT DROPS

JEWELED COCONUT DROPS 

21 Servings

Prep: 20 min. + chilling Bake: 10 min.

Ingredients

• 1/3 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 teaspoons orange juice
• 1 teaspoon almond extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3-3/4 cups flaked coconut, divided
• 1 cup seedless raspberry preserves, warmed

Directions

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.
• Shape dough into 2-in. Balls; roll in remaining coconut. Place 2 in. Apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. 
•  
• Yield: about 3-1/2 dozen.

Date and Walnut Loaf

Date and Walnut Loaf

l-1/4 cups dates, chopped
2/3 cup boiling water
1 stick margarine
1/2 cup walnuts, well chopped
2/3 cup)sugar
2-1/2 cups all-purpose flour
1 egg -- beaten
l-1/4 tsp baking soda
a little milk

Soak the chopped dates in the boiling water in a large saucepan for 15 minutes. Add the margarine and let it melt. When this has cooled (about 10 minutes), add the chopped walnuts, sugar, flour and beaten egg.

Mix the bread/baking soda with a little milk. Add to the mixture and stir well.

Line the base of  (2) 1 lb loaf tins with tin foil and grease the sides. Bake at 350* for 1 hour and 10 minutes. Cool the loaves in the tins and then put on a wire rack.

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Autumn Panzanella

Autumn Panzanella

FROM: Michael Chiarello's Casual Cooking Cookbook-Signed
This warm mushroom bread salad could be a meal in itself or a side dish for game, roast chicken, or the Thanksgiving turkey.

Serves: Serves 6 as a first course or side dish, or 4 as a main course.

1 tablespoon unsalted butter
1 yellow onion, coarsely chopped
3 tablespoons red wine vinegar
8 tablespoons extra-virgin olive oil
2 tablespoons warm water
Sea salt, preferably gray salt
Freshly ground black pepper
1 pound fresh wild mushrooms, thickly sliced or quartered
1 tablespoon finely minced fresh thyme
1 tablespoon finely minced garlic
Panzanella Croutons
3/4 cup thinly sliced celery heart (on the diagonal),
plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style (see Michael's Notes
2 ounces baby arugula or spinach leaves

Melt the butter in a small skillet over moderately low heat. Add the yellow onion and saute? until soft, about 15 minutes. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 5 tablespoons of the olive oil, then the water. Transfer to a bowl and season with salt and pepper.

Heat a large skillet over high heat. When hot, add the remaining 3 tablespoons oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.

In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Serve immediately.

Michael's Notes: For this dish and many others, I slice the onions in a particular way that I've come to call onion-soup style. Slice off both ends, then halve lengthwise and peel. Now slice thinly lengthwise (from stem end to root end), not crosswise. This method gives you shorter, more even slices instead of long, stringy slivers that can be unpleasant to eat, especially in a soup.

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Krall Cranberry Salad

Krall Cranberry Salad
Denver Post Staff
11/21/2006

Cathy Kruzic of Denver submitted recipe from "my grandmother and mom that is served in my family EVERY Thanksgiving! Of course, it has those great Iowa roots and each year as I prepare it, I think of helping my mom grind up the cranberries in the hand-cranked meat grinder. Of course, Cuisinarts were still a pipe-dream then! And by the way every year, someone always asks for the recipe."

Grind 1 pound fresh cranberries
2 whole, unpeeled oranges

Add 2 cups sugar,
1 small can of crushed pineapple
1/2 cup chopped walnuts

Dissolve 2 pkgs raspberry jello in 1 pint hot water

Stir cranberry mixture into the dissolved jello. Top with pecan halves.

Refrigerate until set or overnight.

Slow Cooker Chicken Dinner

Slow Cooker Chicken Dinner

Quick Cooking
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 8-1/2 hours
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2-inch pieces
4 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/8 teaspoon garlic salt
2 to 4 tablespoons mashed potato flakes, optional
Place potatoes and carrots in a 5-qt. slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover and cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer. Yield: 4 servings.
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Corn and Tomato Soup

Corn and Tomato Soup

Serves 4-6.

2 tablespoons olive oil
2 medium leeks, cleaned, white part only, finely chopped
5 large ripe tomatoes, coarsely chopped, about 2 1/2 pounds
2 tablespoons all-purpose flour
2 1/2 cups corn kernels, (about 4 medium ears), corncobs reserved and cut in half
8 fresh basil leaves
1 tablespoon, plus 1 teaspoon tomato paste
3 cups chicken stock
Salt and pepper to taste
1/2 cup sun-dried tomato croutons or other cheese croutons, for garnish
1/4 cup sour cream, for garnish
Basil sprigs, for garnish

1. In a large soup pot, heat the olive oil on medium heat. Add the leeks and saute for about 5 minutes or until softened. Add the tomatoes and cook for 3 more minutes or until slightly softened. Add the flour and stir with a wooden spoon, making sure that the flour is dissolved. Continue cooking for 2 more minutes.

2. Add the corn kernels, basil sprigs, tomato paste, chicken stock and
corncobs, and bring to a simmer. Simmer for about 25 minutes partially covered. Remove the corncobs and discard.

3. Puree the soup using either a hand blender or a food processor with a metal blade. Pour the soup through a fine meshed strainer into a large container. Add salt and pepper and taste for seasoning. Bring to room temperature and then refrigerate for at least 4 hours.

4. To serve: Ladle the soup into a soup bowls and place a few croutons on top. Place a spoonful of sour cream on top of the toast and then garnish each toast with a spoonful a basil sprig.

Make sure to use a fine meshed strainer when straining the soup to give it a velvety texture. Chill this for at least 4 hours or, better yet, make it a day ahead to meld the flavors. A dollop of sour cream, a sprig of basil and a scattering of crispy sun-dried tomato or cheese croutons provide an elegant garnish.

Roast Turkey With Pan Gravy

Roast Turkey With Pan Gravy

TURKEY:

1 fresh turkey (14 to 16 pounds

Kosher salt

Freshly ground pepper

8 sprigs fresh thyme

8 sprigs fresh sage

2 large onions, coarsely chopped

2 celery stalks, coarsely chopped

4 large carrots, peeled and coarsely chopped

2 leeks, rinsed well and coarsely chopped

1 bay leaf

4 tablespoons extra-virgin olive oil

PAN GRAVY:

5 cups turkey or chicken broth

1 plus 1/4 cup water

1/4 cup cornstarch

1 tablespoon butter

Salt

Freshly ground pepper

Pre-heat the oven to 375°. Rinse turkey well with cold water and pat dry with paper towel. Sprinkle salt and pepper inside the turkey. Lift the skin on the breast and use your hand to gently separate the skin from flesh. Stuff 6 sprigs each of thyme and sage beneath skin to cover the breast.

Mix chopped vegetables and remaining herbs. Fill turkey cavity with most of mixture, reserving several handfuls. If desired, use kitchen string to truss turkey, tying the legs together and tucking the wings beneath the bird. Rub all over with olive oil, and season.

Place remaining vegetables in bottom of greased, large roasting pan. Place turkey, breast side up, on top of vegetables in pan. Roast for one hour at 375 degrees. Remove turkey from oven and reduce heat to 325 degrees. Using oven mitts or large meat forks, turn turkey over so that it is breast side down. Return to the oven and roast for 30 more minutes, or until the skin turns golden brown. Remove turkey from oven and cover loosely with foil. Return turkey to oven and continue roasting for 2 to 2 1/2 hours more, or until a meat thermometer (inserted between a thigh and breast) reads 170 degrees. Transfer the turkey to a carving platter and allow it to sit about 20 minutes before carving.

Place the roasting pan with turkey juices on 2 burners over medium heat. Mix broth and 1 cup of water and add to pan juices. Bring mixture to a boil, stirring to scrape up brown bits, then lower heat and simmer for 10 minutes. Strain into a saucepan and let sit for 5 minutes. Skim off fat that rises to the top. Place saucepan over medium-high heat. Add any accumulated juices from the turkey platter.

TO MAKE GRAVY:

Mix cornstarch with remaining 1/4 cup water and stir into the pan juices. Bring to a boil; lower heat and simmer until gravy becomes slightly thickened.

Remove from heat; add butter and season to taste with salt and freshly ground pepper. Serve with turkey and stuffing. Makes about 5 cups of gravy.

Makes 10–12 servings

Slow-Cooked Chicken and Stuffing

Slow-Cooked Chicken and Stuffing
Taste of Home

SERVINGS: 14-16
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 4-1/2 hours

2-1/2 cups chicken broth
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
5 to 6 cups cubed cooked chicken

In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.

In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160°.

Slow Cooked Chicken Napoli

Slow Cooked Chicken Napoli

1 frying chicken, cut up
1 tsp seasoned salt
1/4 cup flour
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp grated Parmesan cheese
1/2 tsp Paprika
1 lb zucchini, cut into thin slices
1/2 cup chicken broth
1 can (4 oz) mushrooms, drained

Sprinkle slow cooker chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika; coat chicken with mixture. Place zucchini in bottom of slow cooker. Pour broth over zucchini. Arrange coated chicken over all.

Cover and cook on low for 5 to 6 hours or until tender. Turn control to high. Add mushrooms, cover and cook on high another 10 to 15 minutes.

This slow cooker chicken recipe serves 4 to 6.

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Potato Squash Casserole

 Potato Squash Casserole

 

• 4 small potatoes, peeled and thinly sliced
• 1 small butternut squash, peeled, seeded and thinly sliced
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound uncooked bulk pork sausage
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 1-1/2 cups heavy whipping cream, divided
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. Baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture.
• In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Peppery Potato-Tomato Soup

Peppery Potato-Tomato Soup

6 tomatoes, washed and cored
8 med potatoes, washed and peeled
2 yellow onions, sliced
1 qt water
1/2 small red chili pepper, crushed
1 green pepper, washed and sliced (include seeds)
1 sprig parsley
1 T salt

Place tomatoes, potatoes, onions and water in a large heavy kettle.
Simmer for about 1 hour or until the potatoes are tender. Break up
the potatoes with a fork into bite-sized pieces and slightly mash the
tomatoes. Add the remaining ingredients and simmer 20-25 minutes or
until the peppers are tender. Serve hot.

Makes 8-10 servings.

Carmel Corn

Carmel Corn

Ingredients

• 8 cups popped popcorn
• ³/4 cup brown sugar, packed
• 6 tablespoons butter
• 3 tablespoons light corn syrup
• ¹/4 teaspoon baking soda
• ¹/4 teaspoon vanilla
• ¹/4 teaspoon salt

Instructions

1. Remove all unpopped kernels from popped corn. Put popcorn in a 13 x 9 inch pan. In a 1-1/2 quart saucepan, combine butter, sugar, corn syrup and salt.
    
2. Cook and stir over medium heat until butter melts and mixture comes to boiling. Cook on low heat, without stirring, for 5 minutes more. Remove from heat.
    
3. Stir in baking soda and vanilla. Pour over popcorn. Gently stir to coat.
    
4. Bake in 300 degree F oven for 15 minutes, stir.
    
5. Bake 5-10 minutes more, stir. Remove to a large cookie sheet and let cool. Store in tight container.

Sara Lee Apple Maple Cheesecake

Sara Lee Apple Maple Cheesecake
 
2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced apples; cook, stirring occasionally, 5 minutes or just until tender. In small bowl, combine maple-flavored syrup, sugar, cornstarch and cinnamon. Add to apples in skillet. Cook, stirring frequently, 2-3 minutes or until syrup is bubbly and slightly thickened. Cook 1 minute more. Remove from heat; refrigerate 10 minutes. Spoon apple mixture over cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.
Source: Sara Lee

Tomato & Dill Soup

Tomato Dill Soup


2 Onions, minced
2 Cloves garlic, chopped
1 tsp Olive oil
4 cup Chopped plum tomatoes
1 cup Diced sweet red peppers
1/4 cup Diced celery
2 Tbs Chopped green chilies
2 cup Stock
2 tsp Fresh dill, chopped
2 Tbs Chopped fresh cilantro
1/2 tsp Cayenne
1/4 tsp Cumin

1. Combine all ingredients except dill, cilantro, cumin, cayenne & salt.
Bring to a boil & simmer for 25 minutes. Let cool slightly, then puree. Stir in remaining ingredients with some salt & pepper. Serve warmed or chilled.

Roasted Vegetable Chicken Noodle Soup

Roasted Vegetable Chicken Noodle Soup

Vegetable cooking spray
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 cans (14.5 ounces) fat-free, reduced-sodium chicken broth
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles

Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine the carrots, onions, potatoes and celery. Drizzle with the oil and toss well to coat. Arrange the vegetables on the prepared pan. Bake for 40 minutes or until browned, stirring 2 or 3 times.

Meanwhile, combine the water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil, and stir in the uncooked chicken; reduce the heat to simmer and simmer for 20 minutes.

Stir in the roasted vegetables, and simmer for 10 minutes. Stir in the uncooked noodles, and simmer for 10 minutes more, stirring occasionally.

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Apple Nut Bars

Apple Nut Bars

1 cup flour
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder~
2 eggs, well beaten
1/4 cup melted margarine
1/3 cup raisins
1 cup pecans, chopped
1 cup finely chopped apples
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Preheat the oven to 350. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased
9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. 

Note: Before serving, you might want to roll the bars in confectioner' s sugar or spread
with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.

　

Recipe Source: A Baker’s Delight yahoo group, submitted by Sandy.

Easy Fruit Salad

Easy Fruit Salad

1 (28 oz) can strawberry pie filling

1 (15oz) can fruit cocktail, drained

2 bananas, sliced

1 apple, sliced

2 C miniature marshmallows

In a large bowl, combine all ingredients; cover and refrigerate.

Beer-Marinated Peppered T-Bones

Beer-Marinated Peppered T-Bones

Ingredients:
1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 Tablespoons Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each
1 to 1-1/2 teaspoons cracked black pepper

Directions:
In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard,
Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place
steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning
steaks over occasionally.
Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks
with the cracked black pepper.
Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes.
Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium
(160 degrees F) doneness.

Stars and Stripes Cupcakes

Stars and Stripes Cupcakes

Cupcakes

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 teaspoon almond extract
• 3 eggs
• 1 jar (10 oz) maraschino cherries (about 38 cherries), drained, finely chopped and patted dry

Glaze

• 3 cups powdered sugar
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1/2 teaspoon almond extract

Decoration

• 24 blue candy stars
• Betty Crocker® red decorating icing (from 4.25-oz tube)

1.  Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.

2.  In large bowl, beat cake mix, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about 2/3 full.
 

3.  Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
 

4.  Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
 

5.  Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to resemble flag.

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Tiny Tim Tomatoes

Tiny Tim Tomatoes

24 (1 pint) small cherry tomatoes
3 oz. cream cheese, softened
1 Tbs. lemon juice
1 tsp. dried dill weed
Fresh parsley sprigs

Remove tomato stems. Cut thin slice from rounded end of each tomato. Scoop out pulp and seeds with melon baller or small spoon. Let tomatoes drain, cut side down, on paper towels. 

In small bowl, combine cream cheese, lemon juice and dill weed; blend well. 

Fill tomatoes using small spoon or decorating bag fitted with star tip. Garnish each tomato with small parsley sprig.



Store in refrigerator. 24 appetizers.

Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

This easy recipe for strawberry ice cream requires no beating at all and may be made in your refrigerator freezer. We made this frozen dessert often when I was growing up. 

  1 quart strawberries,
 3/4 cup sugar,
 1 teaspoon vanilla,
 pinch of salt,
 1 cup evaporated milk,
 1/2 cup condensed milk or 2 cups whipping cream.

Wash and stem the berries. Add sugar and heat to boiling.

Remove from fire and run through a sieve. Add salt and allow this berry mixture to cool. Add the condensed milk. Add vanilla.

Pour into freezing tray and allow to freeze without agitating.

If fresh cream is used, fold in two cups of whipped cream to the above berry mixture. More sugar can be added if necessary.

Add vanilla, and pour into freezing tray, stirring with a spoon from front to back of tray once during the freezing process.

Makes eight servings.

Fried Green Tomatoes

Fried Green Tomatoes

1 tbsp. Brown sugar
1 c. All-purpose flour
4-6 med. Green tomatoes, sliced 1/2" thick
1 egg, beaten
1/4 c. Milk
1 c. Seasoned dry bread crumbs
3 tbsp. Butter
1 tbsp. Cooking oil

Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg and milk. Dip each tomato slice; then dip in bread crumbs. In a skillet, heat butter and oil over medium-high. Fry until brown on both sides, but firm enough to hold their shape.

S'mores Cookies

S'mores Cookies

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Note: I think you could get away with using store bought cookie dough here and fold in some marshmallows and cinnamon that are in the recipe.

Sweet-Sour Barbecued Baby Back Ribs

Sweet-Sour Barbecued Baby Back Ribs
 
Ingredients:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 Tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 lb. baby back ribs
 

Directions:
Mix together the ketchup, water, honey, Worcestershire sauce, lemon juice onion, salt, and pepper.
Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn.
Cook ribs until desired doneness.

Summer's Best Salad

Summer's Best Salad

Ingredients

4 tomatoes, cut into bite-sized pieces
1 large bell pepper, cut into bite-sized pieces
2 tablespoons olive oil
dried oregano to taste
garlic salt to taste
 

Directions 

 

Combine tomatoes and bell pepper in a large bowl. Pour in the olive oil; stir gently to coat the vegetables. Sprinkle with the oregano and garlic salt to taste. Cover, and refrigerate before serving

Rice with Summer Squash

Rice with Summer Squash

Ingredients

1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

Directions

In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

The Best Mustard Pickles

The Best Mustard Pickles

4 cups tiny silver onions
24 small cucumbers, 3 to 4 inches long
1 medium cauliflower
1 sweet red pepper
8 cups cold water
1 cup pickling salt
pinch alum
2 1/2 cups sugar
1/2 cup flour
1/2 cup dry mustard
2 tbsps. turmeric
2 tbsps. celery seed
5 cups cider vinegar

Peel onions. Wash cucumbers well and cut into slices about 1/4 inch thick. Separate cauliflower into bite-size pieces. Cut red pepper into short strips. Measure cold water into a large bowl. Add the salt and alum and stir until salt is dissolved. Add vegetables. Let stand overnight. Drain very well. Combine sugar, flour, mustard, turmeric and celery seed in a large kettle. Stir until very well blended. Blend in vinegar gradually, stirring until smooth. Set over moderate heat and cook until boiling, thickened and smooth, stirring constantly. Add vegetables and heat over moderate heat for 15 minutes, stirring occasionally. Ladle into hot sterilized jars. Seal.
Makes about 8 cups.

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