From Cook’s Illustrated The New Best Recipe Book
If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice mixture. To keep pancakes warm while you cook the remaining batter, place on a greased cookie sheet , uncovered, in a 200 degree oven. Pancakes will stay warm for up to 20 minutes
1 tablespoon juice from one lemon
2 cups milk
2 cups (10 ounces) unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil
1. Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
3. Heat a 12 – inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon vegetable oil and brush to coat the skillet bottom evenly. Pour ¼ cup of batter onto three spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1½ to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side. 1 to 1½ minutes longer. Serve immediately. Repeat with the remaining mixture, using the remaining vegetable oil only if necessary.
Sunday, November 25, 2007
Friday, November 23, 2007
Classic Dinner Rolls
from Williams-Sonoma’s Essentials of Baking
1 package (2 ½ teaspoons) active dry yeast
¼ cup warm water
1 cup whole milk
2 tablespoons sugar
2 large eggs, at room temperature, plus 1 egg beaten
6 tablespoons unsalted butter, at room temperature
4 ½ cups all-purpose flour, plus extra for kneading
2 teaspoons salt
BY HAND: In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wire whisk, beat in the milk, sugar, 2 eggs, butter, flour, and salt just until mixed, then stir with your hands or a wooden spoon until a rough mass forms. Using a plastic pastry scraper, scrape the dough out of the bowl onto a lightly floured work surface. Knead until it is smooth and elastic, dusting the work surface with flour to keep the dough from sticking, 5 – 7 minutes. The dough should be soft but not sticky.
BY STAND MIXER: In the 5 qt. bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the milk, sugar, 2 eggs, butter, flour, and salt. Place the bowl on the mixer, attach the dough hook, and knead on low speed. Add a little more flour only if the dough is sticking to the sides of the bowl after a few minutes of kneading. Knead until the dough is smooth and elastic, 5 – 7 minutes. The dough should be soft but not sticky. Remove the dough from the bowl.
Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in bulk, 1-1/2 to 2 hours.
Heavily butter two 9-inch cake pans. Punch the dough down and turn it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper. Cut each half into 8 equal pieces. Roll each piece into a ball. Put the balls in the cake pan, placing 7 balls around the edge and 1 ball in the center. Cover the cake pan loosely with a kitchen towel, and let them rise until puffy and pillow-soft when gently squeezed, 30 – 40 minutes.
Position a rack in the lower third of the oven, and preheat to 400 degrees F (200 degrees C.)
Brush the rolls lightly with the beaten egg. Bake until puffed and golden brown, 20 – 25 minutes. Serve immediately.
1 package (2 ½ teaspoons) active dry yeast
¼ cup warm water
1 cup whole milk
2 tablespoons sugar
2 large eggs, at room temperature, plus 1 egg beaten
6 tablespoons unsalted butter, at room temperature
4 ½ cups all-purpose flour, plus extra for kneading
2 teaspoons salt
BY HAND: In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wire whisk, beat in the milk, sugar, 2 eggs, butter, flour, and salt just until mixed, then stir with your hands or a wooden spoon until a rough mass forms. Using a plastic pastry scraper, scrape the dough out of the bowl onto a lightly floured work surface. Knead until it is smooth and elastic, dusting the work surface with flour to keep the dough from sticking, 5 – 7 minutes. The dough should be soft but not sticky.
BY STAND MIXER: In the 5 qt. bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the milk, sugar, 2 eggs, butter, flour, and salt. Place the bowl on the mixer, attach the dough hook, and knead on low speed. Add a little more flour only if the dough is sticking to the sides of the bowl after a few minutes of kneading. Knead until the dough is smooth and elastic, 5 – 7 minutes. The dough should be soft but not sticky. Remove the dough from the bowl.
Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in bulk, 1-1/2 to 2 hours.
Heavily butter two 9-inch cake pans. Punch the dough down and turn it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper. Cut each half into 8 equal pieces. Roll each piece into a ball. Put the balls in the cake pan, placing 7 balls around the edge and 1 ball in the center. Cover the cake pan loosely with a kitchen towel, and let them rise until puffy and pillow-soft when gently squeezed, 30 – 40 minutes.
Position a rack in the lower third of the oven, and preheat to 400 degrees F (200 degrees C.)
Brush the rolls lightly with the beaten egg. Bake until puffed and golden brown, 20 – 25 minutes. Serve immediately.
Vegetable Lasagna
Ted Quanrud, Bismarck, North Dakota
2 boxes lasagna noodles, cooked.
1 batch basic marinara sauce (Use Tusterossa plum tomatoes)
Olive oil
2 large onions, chopped
5 cloves garlic, minced
4 small zucchinis, sliced
2 carrots, chopped
2 – 10 oz packages white mushrooms, sliced
2 green peppers, chopped
1 bag baby spinach
1 – 2 pound container cottage ricotta cheese
3 cups parmesan cheese, grated
2 eggs, beaten
1 large block mozzarella, shredded
Salt and pepper
1. In a mixing bowl, combine cottage (or ricotta) cheese, eggs, and 2 cups parmesan cheese.
2. Shred mozzarella into a separate small bowl.
3. Sauté onions for a couple of minutes in olive oil. Add garlic and continue cooking for 30 seconds. Add zucchinis, peppers, and carrots. Cook for 2 minutes, stirring often. Add mushrooms and continue cooking over medium heat.
4. In a separate skillet, sauté spinach quickly in a little olive oil until just wilted. Add to vegetables.
5. Add vegetables to marinara sauce, season with salt and pepper, and simmer. DO NOT OVERCOOK VEGETABLES.
Layering:
1. Add sauce to cover the bottom of a large Pyrex baking dish.
2. Add on layer of cooked lasagna noodles.
3. Add a layer of the cottage (ricotta) cheese mixture.
4. Sprinkle a generous layer of mozzarella.
5. Repeat steps 1 through 4 until dish is full.
6. Finally, sprinkle top with additional parmesan cheese.
Bake at 350 degrees for 30 to 45 minutes or until bubbly. Let stand for 10 minutes, Garnish with parsley.
2 boxes lasagna noodles, cooked.
1 batch basic marinara sauce (Use Tusterossa plum tomatoes)
Olive oil
2 large onions, chopped
5 cloves garlic, minced
4 small zucchinis, sliced
2 carrots, chopped
2 – 10 oz packages white mushrooms, sliced
2 green peppers, chopped
1 bag baby spinach
1 – 2 pound container cottage ricotta cheese
3 cups parmesan cheese, grated
2 eggs, beaten
1 large block mozzarella, shredded
Salt and pepper
1. In a mixing bowl, combine cottage (or ricotta) cheese, eggs, and 2 cups parmesan cheese.
2. Shred mozzarella into a separate small bowl.
3. Sauté onions for a couple of minutes in olive oil. Add garlic and continue cooking for 30 seconds. Add zucchinis, peppers, and carrots. Cook for 2 minutes, stirring often. Add mushrooms and continue cooking over medium heat.
4. In a separate skillet, sauté spinach quickly in a little olive oil until just wilted. Add to vegetables.
5. Add vegetables to marinara sauce, season with salt and pepper, and simmer. DO NOT OVERCOOK VEGETABLES.
Layering:
1. Add sauce to cover the bottom of a large Pyrex baking dish.
2. Add on layer of cooked lasagna noodles.
3. Add a layer of the cottage (ricotta) cheese mixture.
4. Sprinkle a generous layer of mozzarella.
5. Repeat steps 1 through 4 until dish is full.
6. Finally, sprinkle top with additional parmesan cheese.
Bake at 350 degrees for 30 to 45 minutes or until bubbly. Let stand for 10 minutes, Garnish with parsley.
Tuesday, August 14, 2007
Chicken Marinade ala Kim A.
Carol A's daughter, Kim, introduced us to this great, yet simple, chicken marinade on a July 2007 camping trip to Indian Lake. Just do it!
½ cup cider vinegar
½ cup vegetable oil
1 egg, beaten
Salt and pepper to taste
Poultry seasoning to taste
Mix all ingredients and marinate chicken for however long.
½ cup cider vinegar
½ cup vegetable oil
1 egg, beaten
Salt and pepper to taste
Poultry seasoning to taste
Mix all ingredients and marinate chicken for however long.
Broccoli, Chicken, and Bow Ties
From Barefoot Contessa – Family Style
Chris discovered this dish recently – July 2007 – and thought it would be a good recipe for using the broccoli from our garden. She’s modified it slightly by adding chicken. It’s a great, light dish… just the thing for a summer meal, especially if chicken is included.
Kosher salt
8 cups broccoli florets (4 heads)
2 chicken breasts, sautéed and cut into bite-sized pieces
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan cheese
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well. Saute chicken. Add pasta and chicken to the broccoli.
Meanwhile, in a small sauté’ pan, heat the butter and oil and cook the garlic and lemon zest overt medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt (or less), the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. We like to serve this dish warm.
To toast the pine nuts, place them in a dry sauté pan over medium-low heat and cook, tossing often, form about 5 minutes, until light brown.
Chris discovered this dish recently – July 2007 – and thought it would be a good recipe for using the broccoli from our garden. She’s modified it slightly by adding chicken. It’s a great, light dish… just the thing for a summer meal, especially if chicken is included.
Kosher salt
8 cups broccoli florets (4 heads)
2 chicken breasts, sautéed and cut into bite-sized pieces
½ pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
¼ cup toasted pignoli (pine) nuts
Freshly grated Parmesan cheese
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well. Saute chicken. Add pasta and chicken to the broccoli.
Meanwhile, in a small sauté’ pan, heat the butter and oil and cook the garlic and lemon zest overt medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt (or less), the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well, Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. We like to serve this dish warm.
To toast the pine nuts, place them in a dry sauté pan over medium-low heat and cook, tossing often, form about 5 minutes, until light brown.
Oriental Salad
Carol A. does it again!
Salad Ingredients:
1 bag spinach, chopped
8 celery stalks, chopped
1 large green pepper, chopped
½ package alfalfa sprouts
10 ounces mushrooms, sliced
2 bunches scallions, chopped
1 cup cooked (brown) rice
cashews
Dressing
¼ cup soy sauce
½ cup peanut oil
1 clove garlic, minced
Directions:
Mix together all salad ingredients, add dressing, and serve.
Salad Ingredients:
1 bag spinach, chopped
8 celery stalks, chopped
1 large green pepper, chopped
½ package alfalfa sprouts
10 ounces mushrooms, sliced
2 bunches scallions, chopped
1 cup cooked (brown) rice
cashews
Dressing
¼ cup soy sauce
½ cup peanut oil
1 clove garlic, minced
Directions:
Mix together all salad ingredients, add dressing, and serve.
Alder-Planked Salmon with Asian Marinade
From “The Best of Cooking Light”
Chris and I love salmon and have it for dinner quite frequently. Chris ran across this recipe in “The Best of Cooking Light” and, honestly, it’s one of the tastiest salmon dishes we’ve ever had. We had never grilled on a plank before, but now we plan to use planks in many more of our grilling adventures. Just try it and let us know what you think.
Ingredients:
1 (15 x 6-1/2 x 3/8 - inch) alder (or other hardwood) grilling plank
½ cup rice vinegar
½ cup (low-sodium) soy sauce
2 tablespoons honey
1 teaspoon ground (fresh?) ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3-1/2 pound) salmon filet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the alder plank in water for 1 hour and drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and next six ingredients in a large zip-lock plastic bag; seal. Shake to combine. Add fish, seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plak over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size; 5 ounces).
Chris and I love salmon and have it for dinner quite frequently. Chris ran across this recipe in “The Best of Cooking Light” and, honestly, it’s one of the tastiest salmon dishes we’ve ever had. We had never grilled on a plank before, but now we plan to use planks in many more of our grilling adventures. Just try it and let us know what you think.
Ingredients:
1 (15 x 6-1/2 x 3/8 - inch) alder (or other hardwood) grilling plank
½ cup rice vinegar
½ cup (low-sodium) soy sauce
2 tablespoons honey
1 teaspoon ground (fresh?) ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3-1/2 pound) salmon filet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the alder plank in water for 1 hour and drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and next six ingredients in a large zip-lock plastic bag; seal. Shake to combine. Add fish, seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plak over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size; 5 ounces).
Saturday, April 14, 2007
Toffee Millionaires Variations
This comes from Doug and Chris. It's a Martha Stewart recipe, but it's still really good!
Makes 16 squares
2 cups flour
1 ¼ teaspoons coarse salt
1 cup unsalted butter softened plus more for the pan
¾ cup light-brown sugar
Preheat oven to 300 with rack in upper third. Sift flour and salt into a bowl, set aside
Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar, beat until pale and fluffy (about 2 mins)
Reduce speed to low. Add flour mixture all at once, mix until just combined.
Using plastic wrap, press dough evenly into a 8-inch round springform or cake pan pan. With plastic on dough, refrigerate 45 minutes. Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 – 75 minutes. Transfer to a wire rack; let cool 10 minutes. Put 1 cup finely chopped chocolate-covered toffee bars and ¼ cup heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about 1/3 cup coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares. Store airtight up to 1 week.
Makes 16 squares
2 cups flour
1 ¼ teaspoons coarse salt
1 cup unsalted butter softened plus more for the pan
¾ cup light-brown sugar
Preheat oven to 300 with rack in upper third. Sift flour and salt into a bowl, set aside
Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar, beat until pale and fluffy (about 2 mins)
Reduce speed to low. Add flour mixture all at once, mix until just combined.
Using plastic wrap, press dough evenly into a 8-inch round springform or cake pan pan. With plastic on dough, refrigerate 45 minutes. Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 – 75 minutes. Transfer to a wire rack; let cool 10 minutes. Put 1 cup finely chopped chocolate-covered toffee bars and ¼ cup heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about 1/3 cup coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares. Store airtight up to 1 week.
Friday, April 13, 2007
Perfect Popovers
From "The Joy of Cooking." Remember the popovers at 121 Hearthside Restaurant? Well, they’re easy to make at home and turn out great most of the time. You’ll need a popover pan and just a few minutes for this recipe. Follow directions exactly.
Have all ingredients at 75 degees. Preheat oven 450 degrees. Remove all oven racks but the bottom rack.
1 cup skim milk
1 Tablespoon melted butter
1 cup all-purpose flour
¼ teaspoon salt
2 eggs
Melt butter in the mixing bowl. Add milk and salt and flour. Beat until just smooth. Add eggs one at a time, but do not over-beat. The batter should be no heavier than whipping cream. Fill the buttered deep bakers ¾ full. Don't overload - too much will give a muffin-like texture. Bake at once. After 15 minutes lower the heat without peeping to 350 degrees and bake 20 minutes longer.
Have all ingredients at 75 degees. Preheat oven 450 degrees. Remove all oven racks but the bottom rack.
1 cup skim milk
1 Tablespoon melted butter
1 cup all-purpose flour
¼ teaspoon salt
2 eggs
Melt butter in the mixing bowl. Add milk and salt and flour. Beat until just smooth. Add eggs one at a time, but do not over-beat. The batter should be no heavier than whipping cream. Fill the buttered deep bakers ¾ full. Don't overload - too much will give a muffin-like texture. Bake at once. After 15 minutes lower the heat without peeping to 350 degrees and bake 20 minutes longer.
Quick and Crunchy Pork Chops
(Serves 4)
from Cooks Country Magazine “Home on the Range”
www.cookscountry.com
For a substantial crust, don’t break up the Melba toast too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat ins cone, you can use the ‘nick-and-peek” method: Use a raring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.
1 - (5-ounce) box Melba Toast. (We have used sesame and garlic flavored)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 Tablespoons mayonnaise
1/4 cup white sesame seeds (Get at Sunshine Natural Foods Store)
4 - center-cut pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels.
1. Toast the sesame seeds in a small skillet over medium-low heat, stirring frequently until fragrant and golden, 4 to 5 minutes.
2. Adjust the oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, dried thyme, sugar, and sesame seeds into a heavy-duty zipper lock freezer bag. Seal bag and pound with a heavy blunt object such as a rolling pin until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 Tablespoons of mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of the bag. Transfer Melba crumb mixture to a large plate.
3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chops to a baking rack set over a rimmed baking sheet. Repeat with remaining chops.
4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
from Cooks Country Magazine “Home on the Range”
www.cookscountry.com
For a substantial crust, don’t break up the Melba toast too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat ins cone, you can use the ‘nick-and-peek” method: Use a raring knife to make a slit in the top of the pork chop and take a look at the meat’s interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.
1 - (5-ounce) box Melba Toast. (We have used sesame and garlic flavored)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 Tablespoons mayonnaise
1/4 cup white sesame seeds (Get at Sunshine Natural Foods Store)
4 - center-cut pork chops, 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels.
1. Toast the sesame seeds in a small skillet over medium-low heat, stirring frequently until fragrant and golden, 4 to 5 minutes.
2. Adjust the oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, dried thyme, sugar, and sesame seeds into a heavy-duty zipper lock freezer bag. Seal bag and pound with a heavy blunt object such as a rolling pin until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 Tablespoons of mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of the bag. Transfer Melba crumb mixture to a large plate.
3. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chops to a baking rack set over a rimmed baking sheet. Repeat with remaining chops.
4. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.
Randy's Sausage Souffle'
1-1/2 cups shredded cheddar cheese
1-1/2 pounds bulk sausage (McKenzie’s Country Sausage) or chopped ham
9 eggs, beaten
3 cups milk
1-1/2 teaspoon dry mustard
1 teaspoon salt
6 slices white bread, cubed
Directions: Cook sausage, crumble and drain. Put all into a greased 9” x 13” x 2” pan. Cover. Let sit overnight. Bake at 3500 for 50 minutes.
1-1/2 pounds bulk sausage (McKenzie’s Country Sausage) or chopped ham
9 eggs, beaten
3 cups milk
1-1/2 teaspoon dry mustard
1 teaspoon salt
6 slices white bread, cubed
Directions: Cook sausage, crumble and drain. Put all into a greased 9” x 13” x 2” pan. Cover. Let sit overnight. Bake at 3500 for 50 minutes.
South of the Border Chicken Soup
(Serves 4)
from Weight Watchers “Winner's Circle”
This is a really nice, light soup that we make all the time. Has that “south of the border” taste to it thanks to the cumin and salsa.
1 teaspoon canola oil
½ pound skinless boneless chicken breast cut into thin strips
1 onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups low-sodium chicken broth
1 - 14½ ounce can diced tomatoes
1 - 15 ounce can black beans, drained
1 - 10 ounce box frozen whole corn
1 cup prepared salsa (Green Mountain, mild or medium)
¼ cup fresh parsley (or cilantro)
¼ cup shredded cheddar cheese
12 baked tortilla chips (about ½ cup
1. Heat the oil in a large non-stick sauce pan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a place; set aside.
2. Add the onions and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook one minute. Add the broth, tomatoes, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the parsley. Serve the soup with the cheese and tortilla chips.
from Weight Watchers “Winner's Circle”
This is a really nice, light soup that we make all the time. Has that “south of the border” taste to it thanks to the cumin and salsa.
1 teaspoon canola oil
½ pound skinless boneless chicken breast cut into thin strips
1 onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups low-sodium chicken broth
1 - 14½ ounce can diced tomatoes
1 - 15 ounce can black beans, drained
1 - 10 ounce box frozen whole corn
1 cup prepared salsa (Green Mountain, mild or medium)
¼ cup fresh parsley (or cilantro)
¼ cup shredded cheddar cheese
12 baked tortilla chips (about ½ cup
1. Heat the oil in a large non-stick sauce pan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a place; set aside.
2. Add the onions and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook one minute. Add the broth, tomatoes, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Return the chicken to the pan; heat through. Remove the pan from the heat and stir in the parsley. Serve the soup with the cheese and tortilla chips.
Spicy Shrimp with Linguini
Spicy Shrimp with Linguini
On a diet? Here’s a dish from Kidia’s Collection that’s quick to fix and yummy to eat.
1/3 cup olive oil
1 large onion, chopped
1/4 cup parsley
3 tsp garlic, minced
½ tsp red pepper
1 28oz can (Progresso Italian) tomatoes
½ tsp sugar
1 tsp salt
¼ tsp black pepper
1 pound shrimp, shelled and deveined
1 pound cooked linguini
Heat oil over medium heat. Add onion and sauté until clear - 5 minutes. Stir in parsley, garlic, red pepper, tomatoes, sugar, salt, and pepper. Reduce heat to low and cook for 20 minutes. Stir in shrimp and cook until shrimp turn pink - about 3 minutes. Add to cooked linguini. Serves 6. 470 calories.
On a diet? Here’s a dish from Kidia’s Collection that’s quick to fix and yummy to eat.
1/3 cup olive oil
1 large onion, chopped
1/4 cup parsley
3 tsp garlic, minced
½ tsp red pepper
1 28oz can (Progresso Italian) tomatoes
½ tsp sugar
1 tsp salt
¼ tsp black pepper
1 pound shrimp, shelled and deveined
1 pound cooked linguini
Heat oil over medium heat. Add onion and sauté until clear - 5 minutes. Stir in parsley, garlic, red pepper, tomatoes, sugar, salt, and pepper. Reduce heat to low and cook for 20 minutes. Stir in shrimp and cook until shrimp turn pink - about 3 minutes. Add to cooked linguini. Serves 6. 470 calories.
Lemon Meringue Pie
This recipe came from my grandmother, Lily (Nana) Redman, who lived outside of Houston in River Oaks. She made it especially for me in the late 40’s and early 50’s). There’s no better lemon meringue pie. It’s well worth the effort if you like lemon meringue pie..
Pie Shell
1 cup unsifted all-purpose flour
¼ t. salt
1 t. sugar
1/3 cup vegetable oil
3 Tbsp ice water
1. Put flour, salt and sugar in a medium-sized bowl and mix with a dinner fork
2. Add shortening and, with fork, stir and mash shortening into dry ingredients until mixture is crumbly, some of it still very coarse.
3. Gradually sprinkle in ice water, stirring lightly with fork until dry ingredients hold together.
4. With pastry still in bowl, work gently together with one hand to form a ball.
5. Remove from bowl, shape in thick patty on a square of waxed paper, wrap and chill in refrigerator for 20 minutes.
6. Lightly flour both aides of pastry; put on lightly floured board or pastry cloth.
7. Cover rolling pin with a stocking and run in a little flour. Keeping pastry round, roll from center to 1/8 inch thickness and 12 inches in diameter.
8. Fold in halves or quarters and fit loosely in a 9 inch pie plate (1-1/4 inch deep) and press with fingers to remove air pockets.
9. With scissors, trim edges in necessary so that about ½ inch of pastry hangs over the rim.
10. Fold edges under, making sure pastry comes right to the edge of the rim.
11. Firmly place right index finger on inside of pastry rim and, with left thumb and index finger, pinch pastry at that point. Repeat every ¼ inch. Leave flutings rounded or pinch into points.
12. With dinner fork, prick pastry well.
13. Put on rack in center of preheated very hot over (450 degree) and bake 12-15 minutes. Pastry in aluminum pan will take longer.
14. Cool on cake rack.
Filling:
3 large eggs
1 t. grated lemon rind
½ cup fresh lemon juice
7 Tbsp cornstarch
1-1/2 cup sugar
¼ tsp salt
1-1/2 cup hot water
2 Tbsp butter or margarine
1. Separate eggs while cold, putting whites in large bowl of electric mixer. Put yolks in medium bowl and beat slightly with a fork. Set whites aside at room temperature to use for meringue.
2. Prepare lemon rind and juice.
3. Measure cornstarch, sugar and salt in to heavy 2-quart saucepan that measures about 5-1/4 inches across bottom. Mix well using a wooden or metal spoon.
4. Add hot water and stir until smooth.
5. Put over high heat and bring to a boil, stirring constantly.
6. When mixture begins to thicken, reduce heat to medium and let bubble 8 minutes, stirring constantly. Mixture will be very thick.
7. Remove from heat and stir several spoonfuls of hot mixture into egg yolks, mixing thoroughly.
8. Stir into mixture in saucepan, scraping bowl with rubber scraper.
9. In small saucepan, mix cornstarch and cold water until blended. Mixture will be extremely thick.
10. Remove from heat and stir in butter and lemon rind.
11. Add lemon juice in fourths and mix until smooth.
12. Scrape out into same bowl used for egg yolks and cool thoroughly at room temperature.
Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
1 tsp fresh lemon juice
3 egg whites
6 Tbsp sugar
1. In small saucepan, mix cornstarch and cold water until blended.
2. Stir in boiling water, put over medium heat and bring to boil, stirring constantly. Cook, stirring, 2 minutes or until thickened.
3. Remove from heat and set pan in small amount of cold water to hasten cooling to room temperature.
4. Add lemon juice to egg whites and beat in electric mixer or with rotary beater until whites stand in soft peaks.
5. Gradually add sugar, beating well after each addition. Then beat until whites stand in firm, glossy peaks.
6. Add cornstarch mixture all at once and beat well until blended.
To Complete and Serve Pie
Put cooled filling in cooled shell, spreading to sides. Top with meringue, spreading to edges and making sure mixture touches crust al all points. Bake in preheated moderate oven (350 degree) for 12 minutes or until lightly browned. Remove from oven and put in draft-free spot to cool 2 - 3 hours before cutting. Meringue cuts easily, but dip knife in hot water first, if preferred. Pie is best not refrigerated before serving.
Pie Shell
1 cup unsifted all-purpose flour
¼ t. salt
1 t. sugar
1/3 cup vegetable oil
3 Tbsp ice water
1. Put flour, salt and sugar in a medium-sized bowl and mix with a dinner fork
2. Add shortening and, with fork, stir and mash shortening into dry ingredients until mixture is crumbly, some of it still very coarse.
3. Gradually sprinkle in ice water, stirring lightly with fork until dry ingredients hold together.
4. With pastry still in bowl, work gently together with one hand to form a ball.
5. Remove from bowl, shape in thick patty on a square of waxed paper, wrap and chill in refrigerator for 20 minutes.
6. Lightly flour both aides of pastry; put on lightly floured board or pastry cloth.
7. Cover rolling pin with a stocking and run in a little flour. Keeping pastry round, roll from center to 1/8 inch thickness and 12 inches in diameter.
8. Fold in halves or quarters and fit loosely in a 9 inch pie plate (1-1/4 inch deep) and press with fingers to remove air pockets.
9. With scissors, trim edges in necessary so that about ½ inch of pastry hangs over the rim.
10. Fold edges under, making sure pastry comes right to the edge of the rim.
11. Firmly place right index finger on inside of pastry rim and, with left thumb and index finger, pinch pastry at that point. Repeat every ¼ inch. Leave flutings rounded or pinch into points.
12. With dinner fork, prick pastry well.
13. Put on rack in center of preheated very hot over (450 degree) and bake 12-15 minutes. Pastry in aluminum pan will take longer.
14. Cool on cake rack.
Filling:
3 large eggs
1 t. grated lemon rind
½ cup fresh lemon juice
7 Tbsp cornstarch
1-1/2 cup sugar
¼ tsp salt
1-1/2 cup hot water
2 Tbsp butter or margarine
1. Separate eggs while cold, putting whites in large bowl of electric mixer. Put yolks in medium bowl and beat slightly with a fork. Set whites aside at room temperature to use for meringue.
2. Prepare lemon rind and juice.
3. Measure cornstarch, sugar and salt in to heavy 2-quart saucepan that measures about 5-1/4 inches across bottom. Mix well using a wooden or metal spoon.
4. Add hot water and stir until smooth.
5. Put over high heat and bring to a boil, stirring constantly.
6. When mixture begins to thicken, reduce heat to medium and let bubble 8 minutes, stirring constantly. Mixture will be very thick.
7. Remove from heat and stir several spoonfuls of hot mixture into egg yolks, mixing thoroughly.
8. Stir into mixture in saucepan, scraping bowl with rubber scraper.
9. In small saucepan, mix cornstarch and cold water until blended. Mixture will be extremely thick.
10. Remove from heat and stir in butter and lemon rind.
11. Add lemon juice in fourths and mix until smooth.
12. Scrape out into same bowl used for egg yolks and cool thoroughly at room temperature.
Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ cup boiling water
1 tsp fresh lemon juice
3 egg whites
6 Tbsp sugar
1. In small saucepan, mix cornstarch and cold water until blended.
2. Stir in boiling water, put over medium heat and bring to boil, stirring constantly. Cook, stirring, 2 minutes or until thickened.
3. Remove from heat and set pan in small amount of cold water to hasten cooling to room temperature.
4. Add lemon juice to egg whites and beat in electric mixer or with rotary beater until whites stand in soft peaks.
5. Gradually add sugar, beating well after each addition. Then beat until whites stand in firm, glossy peaks.
6. Add cornstarch mixture all at once and beat well until blended.
To Complete and Serve Pie
Put cooled filling in cooled shell, spreading to sides. Top with meringue, spreading to edges and making sure mixture touches crust al all points. Bake in preheated moderate oven (350 degree) for 12 minutes or until lightly browned. Remove from oven and put in draft-free spot to cool 2 - 3 hours before cutting. Meringue cuts easily, but dip knife in hot water first, if preferred. Pie is best not refrigerated before serving.
Doug's Turkey Chili
Chris and I had this chili at Doug and Chris's on the weekend of January 26, 2007. Doug threw it together in no time and it was an instant hit. Watch out for the green chilies if you have a problem with hot chili
2 Tablespoons olive oil
1-1/2 pounds ground turkey or chicken breast
2 cloves garlic, minced
1 green bell pepper, chopped into ½ inch pieces
1 red bell pepper, chopped into ½ inch pieces
1 onion, chopped
1 can chicken broth
1 jar medium salsa
1 - 303 can diced tomatoes
1 - 3 green chili peppers, seeded and chopped
16 oz. bag frozen corn
Fresh parsley
Grated cheese, cheddar or Monterey Jack
Tortilla chips
Heat the oil in a large non-stick sauce pan over medium heat. Sauté turkey, red and green peppers, and onions until tender. Add garlic and sauté for another 30 seconds. Add broth, salsa, tomatoes, chili peppers, corn and parsley and bring to a boil. Simmer for a few minutes and ladle into soup bowls. . Sprinkle cheese over top and serve with tortilla chips. Incidentally, we grind our own turkey or chicken with a grinding attachment on our Kitchen Aid mixer. Turns out a little bit nicer than store-bought.
2 Tablespoons olive oil
1-1/2 pounds ground turkey or chicken breast
2 cloves garlic, minced
1 green bell pepper, chopped into ½ inch pieces
1 red bell pepper, chopped into ½ inch pieces
1 onion, chopped
1 can chicken broth
1 jar medium salsa
1 - 303 can diced tomatoes
1 - 3 green chili peppers, seeded and chopped
16 oz. bag frozen corn
Fresh parsley
Grated cheese, cheddar or Monterey Jack
Tortilla chips
Heat the oil in a large non-stick sauce pan over medium heat. Sauté turkey, red and green peppers, and onions until tender. Add garlic and sauté for another 30 seconds. Add broth, salsa, tomatoes, chili peppers, corn and parsley and bring to a boil. Simmer for a few minutes and ladle into soup bowls. . Sprinkle cheese over top and serve with tortilla chips. Incidentally, we grind our own turkey or chicken with a grinding attachment on our Kitchen Aid mixer. Turns out a little bit nicer than store-bought.
Walnut Chicken
I remember this recipe being in Betty Crocker's Cookbook or one like it sometime in the early '90's . Anyway, it's a very nice recipe... great served on brown rice.
Ingredients:
2 - 3 Tablespoons olive oil
1 bunch green onions (scallions) cut on bias, about ½ inch long. Include green stems.
1 or 2 green (bell) peppers, cut into ½ inch pieces
3 - 4 boneless chicken breasts
1 cup chopped walnuts
4 - 5 Tablespoons soy sauce
3 - 4 Tablespoons dry Sherry - use the real thing
1 Tablespoon sugar
1 - 2 Tablespoons grated fresh ginger
1 teaspoon red pepper flakes
2 Tablespoons cornstarch
Directions:
Mix soy sauce, sherry, sugar, ginger, pepper flakes and cornstarch in a small measuring cup. Stir well to make sure cornstarch is dissolved. Set aside. (I sometimes increase the amount of this marinade if I want more "gravy."
In a large skillet, sauté’ onions and peppers in olive oil on medium to high heat or a couple of minutes…but not too long or they’ll get mushy. Put them in a bowl when done. (They should still be “crisp”.)
Sauté’ walnuts in the skillet with a little new olive oil for a minute or two. Don’t burn them. Add them to the bowl with peppers and onions.
Sauté’ chicken in one or two batches until white. Don’t over-cook! (You may need to add a little more olive oil to keep chicken from sticking to the pan.)
Return everything to the skillet then pour the soy sauce mixture over the onions, peppers, walnuts, and chicken. Cook on medium heat until sauce bubbles and thickens… maybe 2 - 3 minutes.
Turn off heat and serve immediately with rice, preferably brown rice that’s been cooked in chicken broth instead of water.
Ingredients:
2 - 3 Tablespoons olive oil
1 bunch green onions (scallions) cut on bias, about ½ inch long. Include green stems.
1 or 2 green (bell) peppers, cut into ½ inch pieces
3 - 4 boneless chicken breasts
1 cup chopped walnuts
4 - 5 Tablespoons soy sauce
3 - 4 Tablespoons dry Sherry - use the real thing
1 Tablespoon sugar
1 - 2 Tablespoons grated fresh ginger
1 teaspoon red pepper flakes
2 Tablespoons cornstarch
Directions:
Mix soy sauce, sherry, sugar, ginger, pepper flakes and cornstarch in a small measuring cup. Stir well to make sure cornstarch is dissolved. Set aside. (I sometimes increase the amount of this marinade if I want more "gravy."
In a large skillet, sauté’ onions and peppers in olive oil on medium to high heat or a couple of minutes…but not too long or they’ll get mushy. Put them in a bowl when done. (They should still be “crisp”.)
Sauté’ walnuts in the skillet with a little new olive oil for a minute or two. Don’t burn them. Add them to the bowl with peppers and onions.
Sauté’ chicken in one or two batches until white. Don’t over-cook! (You may need to add a little more olive oil to keep chicken from sticking to the pan.)
Return everything to the skillet then pour the soy sauce mixture over the onions, peppers, walnuts, and chicken. Cook on medium heat until sauce bubbles and thickens… maybe 2 - 3 minutes.
Turn off heat and serve immediately with rice, preferably brown rice that’s been cooked in chicken broth instead of water.
Carol A's Zucchini Bread
Another one of Carol’s recipes… need we say more?
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
3 cups grated zucchini
1-1/2 cups walnuts
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Mix together dry ingredients. Add wet ingredients. Pour batter into two greased loaf pans. Bake for 1 hour at 325 degrees. Cool in pan for 10 - 20 minutes. Remove and cool on a rack.
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
3 cups grated zucchini
1-1/2 cups walnuts
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Mix together dry ingredients. Add wet ingredients. Pour batter into two greased loaf pans. Bake for 1 hour at 325 degrees. Cool in pan for 10 - 20 minutes. Remove and cool on a rack.
Monday, April 9, 2007
Classic Lemon Pound Cake
This recipe appeared in the "Home on the Range" edition of Cook's Country Magazine. Visit them at CooksCountry.com. Their recipes are fabulous! Sometimes we'd make a special trip to Manchester to get a "Lemon Lulu" cake for special occasions; not any more! This baby came out as good if not better.
For best results, the butter should be between 65 and 70 degrees - it should give slightly when pressed with your finger but still hold its shape. You will need three lemons for this recipe
The Cake
16 tablespoons (2 sticks) unsalted butter, softened but still cool, plus extra for greasing pan.
1-3/4 cups all-purpose flour, plus extra for dusting pans
½ teaspoon baking powder
½ teaspoon salt
¼ cup sour cream
1-1/2 tablespoons lemon juice
1-1/2 tablespoons grated lemon zest
1 cup plus 2 tablespoons granulated sugar
5 large eggs, at room temperature, beaten
Syrup
¼ cup granulated sugar
¼ cup lemon juice
Glaze
½ cup confectioner's sugar, sifted
1 tablespoon lemon juice
1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease a 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in a second bowl.
2. Using fingers, toss lemon zest and sugar together in a large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition. (Mixture will begin to look curdled): With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.
4. For the syrup: While cake bakes, stir sugar and lemon juice together in sauce pan over medium heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.
5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.
6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let hlaze set for at least 15 minutes before serving.
Bobby's Pimento Cheese
Recipe courtesy Paula Deen
Paula's Home Cooking
Hot Air Balloon
I haven't personally tried this recipe, but on the Food Network, I noticed that it got a bunch of five-star ratings. I think I'll try it once, anyway. I have a hard time believing it'll be better than Mom's pimento cheese.
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos,
smashed 1 teaspoon grated onion
Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Paula's Home Cooking
Hot Air Balloon
I haven't personally tried this recipe, but on the Food Network, I noticed that it got a bunch of five-star ratings. I think I'll try it once, anyway. I have a hard time believing it'll be better than Mom's pimento cheese.
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos,
smashed 1 teaspoon grated onion
Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Sunday, April 8, 2007
Sourdough Pancakes
You'll need a sourdough starter for this recipe, but if you like to bake and want to enjoy the best pancakes ever, get one going. Many internet sites will tell you how to get started, or email me and I'll give you a starter from the hills of Vermont.
You make a basic batter the night before you want pancakes for breakfast. Put one cup of sourdough starter in a large mixing bowl preferably of glass, ceramic or stainless steel. Add 2 cups of warm water (up to 85 °F) and 2-1/2 cups of flour. (You can experiment with different types of flour for different tastes, but I like to keep it simple).
Mix thoroughly. Initially, the mixture will be thick and lumpy but will thin down from fermenting and should be lively by the morning. I cover the bowl with a dinner plate, wrap it loosely with a towel, and place it in a warm spot overnight. If your kitchen tends to be on the cool side, I'd place the bowl in your oven with the light on. You should avoid placing the bowl in a drafty location. You should also avoid placing the bowl in a location where the temperature gets over 85 °F as this might kill the wild yeast. I recommend the use of an accurate thermometer if you are unsure.
In the morning remove one cup of the batter and put it back into your sourdough starter crock and refrigerate. (Starter is truly a renewable resource.)(:>) You will be left with 4-1/2 cups of batter.
To the batter remaining in the bowl, add:
1 egg
2 Tablespoons cooking oil
1/4 cup instant dry milk
Beat thoroughly. Then combine:
1 tsp salt
1 tsp baking soda
2 Tbs sugar
Blend together until smooth, eliminating any lumps of soda. Sprinkle evenly over the top of the batter; fold in gently. This will cause a gentle foaming and rising action.
Allow batter to rest several minutes, then fry on a hot, lightly greased griddle. I generally use a tablespoon to ladle the batter onto the griddle. Keep the size of the pancakes to about 1-1/2" - 2". Butter and Syrup and Enjoy!!
Yield: 25-30 silver-dollar sized pancakes.
You make a basic batter the night before you want pancakes for breakfast. Put one cup of sourdough starter in a large mixing bowl preferably of glass, ceramic or stainless steel. Add 2 cups of warm water (up to 85 °F) and 2-1/2 cups of flour. (You can experiment with different types of flour for different tastes, but I like to keep it simple).
Mix thoroughly. Initially, the mixture will be thick and lumpy but will thin down from fermenting and should be lively by the morning. I cover the bowl with a dinner plate, wrap it loosely with a towel, and place it in a warm spot overnight. If your kitchen tends to be on the cool side, I'd place the bowl in your oven with the light on. You should avoid placing the bowl in a drafty location. You should also avoid placing the bowl in a location where the temperature gets over 85 °F as this might kill the wild yeast. I recommend the use of an accurate thermometer if you are unsure.
In the morning remove one cup of the batter and put it back into your sourdough starter crock and refrigerate. (Starter is truly a renewable resource.)(:>) You will be left with 4-1/2 cups of batter.
To the batter remaining in the bowl, add:
1 egg
2 Tablespoons cooking oil
1/4 cup instant dry milk
Beat thoroughly. Then combine:
1 tsp salt
1 tsp baking soda
2 Tbs sugar
Blend together until smooth, eliminating any lumps of soda. Sprinkle evenly over the top of the batter; fold in gently. This will cause a gentle foaming and rising action.
Allow batter to rest several minutes, then fry on a hot, lightly greased griddle. I generally use a tablespoon to ladle the batter onto the griddle. Keep the size of the pancakes to about 1-1/2" - 2". Butter and Syrup and Enjoy!!
Yield: 25-30 silver-dollar sized pancakes.
Lily (Nana) Redman's Pimento Cheese
Don't put off making this delicious cheese spread. I grew up on pimento cheese sandwiches that Mom made for me to take to school. Also makes a great appetizer spread served with crackers.
2 pounds Kraft American Cheese
1 - 4 oz jar pimentos, coarsely chopped
½ medium onion, chopped finely
2 Tbsp garlic vinegar
2 Tbsp Worcestershire sauce
8 oz. sour cream or mayonnaise
Salt and pepper to taste
Grate cheese. Add all other ingredients and mix well. Adjust sour cream and / or mayonnaise to desired consistency. Refrigerate for several hours before serving.
2 pounds Kraft American Cheese
1 - 4 oz jar pimentos, coarsely chopped
½ medium onion, chopped finely
2 Tbsp garlic vinegar
2 Tbsp Worcestershire sauce
8 oz. sour cream or mayonnaise
Salt and pepper to taste
Grate cheese. Add all other ingredients and mix well. Adjust sour cream and / or mayonnaise to desired consistency. Refrigerate for several hours before serving.
Mussels Marinara
If you ordered this at a local restaurant, you just paid way too much for a dish that was probably not near as good as this. Very inexpensive yet very gourmet. You’ll want to make French baguettes for dipping.
40 - 60 mussels
1 onion, thinly sliced
1 clove garlic, finely chopped
3 Tbsp olive oil
1 lemon, thinly sliced
1 large can plum tomatoes, mashed
1- 6 oz can tomato paste
5 - 6 leaves fresh basil
1 Tbsp. oregano
1/8 tsp. red pepper
½ tsp. black pepper
1 tsp salt
1 cup red wine
1 pound linguini
Rinse mussels well. Sauté onion and garlic in oil. When onion is soft, add lemon, tomatoes, paste, basil, oregano, red and black pepper and salt. Simmer over low heat, stirring occasionally for 25 minutes. Add red wine, stir and simmer until sauce is thickened - 15 to 20 minutes longer. Cook linguini. Meanwhile, add mussels to sauce, cover and cook over high heat until mussels open… 5 minutes. Lower heat and simmer until linguini is cooked. Empty linguini in a very large bowl, pour sauce and mussels over it. Serve immediately.
40 - 60 mussels
1 onion, thinly sliced
1 clove garlic, finely chopped
3 Tbsp olive oil
1 lemon, thinly sliced
1 large can plum tomatoes, mashed
1- 6 oz can tomato paste
5 - 6 leaves fresh basil
1 Tbsp. oregano
1/8 tsp. red pepper
½ tsp. black pepper
1 tsp salt
1 cup red wine
1 pound linguini
Rinse mussels well. Sauté onion and garlic in oil. When onion is soft, add lemon, tomatoes, paste, basil, oregano, red and black pepper and salt. Simmer over low heat, stirring occasionally for 25 minutes. Add red wine, stir and simmer until sauce is thickened - 15 to 20 minutes longer. Cook linguini. Meanwhile, add mussels to sauce, cover and cook over high heat until mussels open… 5 minutes. Lower heat and simmer until linguini is cooked. Empty linguini in a very large bowl, pour sauce and mussels over it. Serve immediately.
Molasses Cookies
A close second to Cowboy Cookies, these are hard to beat. Mike makes them all the time... matter of fact, he brought over a batch for Easter of '07. They were gone in a flash!
¾ cup butter
1 cup sugar
¼ cup molasses
1 egg
2 cups flour
2 tsp baking soda
½ tsp salt
½ tsp cloves
1 tsp cinnamon
Melt first three ingredients in a double boiler. Cool. Add the egg. Sift together all dry ingredients. Mix everything together. Place batter in freezer for ½ hour. Roll into little balls. about an inch in diameter, then roll in sugar. Bake on an un-greased cookie sheet at 350 to 375 degrees for 10 to 12 minutes.
¾ cup butter
1 cup sugar
¼ cup molasses
1 egg
2 cups flour
2 tsp baking soda
½ tsp salt
½ tsp cloves
1 tsp cinnamon
Melt first three ingredients in a double boiler. Cool. Add the egg. Sift together all dry ingredients. Mix everything together. Place batter in freezer for ½ hour. Roll into little balls. about an inch in diameter, then roll in sugar. Bake on an un-greased cookie sheet at 350 to 375 degrees for 10 to 12 minutes.
Marie's Chicken Dish
Adapted by Dutch and Chris
Ken and I were invited over to Marie and John’s for an impromptu dinner one evening. Marie said, apologetically, that she just “threw together” this dish. It was great - one of John’s favorite, and has been become one of the Top Ten dishes served at the Redman’s house.
Ingredients:
1-2 Tablespoons olive oil
1-2 Tablespoons butter
1 - 2 pounds of chicken breasts, sliced into thin slabs
4 - 6 Roma (Italian) tomatoes
1 bunch of chives, cut into small pieces (or green onions)
(2-3 cloves of chopped garlic)
(1-2 cups of sautéed Portobello mushrooms, sliced.
Salt and pepper to taste
1 - 2 cans chicken broth
1-2 Tablespoons cornstarch mixed with a little cold water
2 c. each shredded Monterey Jack and sharp cheddar cheese
Directions:
(I use a sharp knife to cut each chicken breast into thin slabs, cutting parallel to the counter top.)
Cook chicken in a little olive oil and butter until white. Add tomatoes, chives, (garlic, and green onions) and steam, covered, until cooked, about 10 minutes. Remove chicken and tomatoes from pan or skillet. To the “drippings” add chicken broth and bring to a boil. Add a teaspoon or so or Gravy Master, then cornstarch-water mixture. Simmer liquid until thickened. Put cooked chicken back into the pan wit hot broth. (add mushrooms), and sprinkle cheese over and warm, covered, until cheese has melted. Serve with noodles, rice, or mashed potatoes.
Ken and I were invited over to Marie and John’s for an impromptu dinner one evening. Marie said, apologetically, that she just “threw together” this dish. It was great - one of John’s favorite, and has been become one of the Top Ten dishes served at the Redman’s house.
Ingredients:
1-2 Tablespoons olive oil
1-2 Tablespoons butter
1 - 2 pounds of chicken breasts, sliced into thin slabs
4 - 6 Roma (Italian) tomatoes
1 bunch of chives, cut into small pieces (or green onions)
(2-3 cloves of chopped garlic)
(1-2 cups of sautéed Portobello mushrooms, sliced.
Salt and pepper to taste
1 - 2 cans chicken broth
1-2 Tablespoons cornstarch mixed with a little cold water
2 c. each shredded Monterey Jack and sharp cheddar cheese
Directions:
(I use a sharp knife to cut each chicken breast into thin slabs, cutting parallel to the counter top.)
Cook chicken in a little olive oil and butter until white. Add tomatoes, chives, (garlic, and green onions) and steam, covered, until cooked, about 10 minutes. Remove chicken and tomatoes from pan or skillet. To the “drippings” add chicken broth and bring to a boil. Add a teaspoon or so or Gravy Master, then cornstarch-water mixture. Simmer liquid until thickened. Put cooked chicken back into the pan wit hot broth. (add mushrooms), and sprinkle cheese over and warm, covered, until cheese has melted. Serve with noodles, rice, or mashed potatoes.
Guacamole
From the Food Network
Courtesy of Tyler Florence
The secret is the lime juice!
4 ripe avocados
1 lime, juiced
½ medium onion, finely chopped
1 clove garlic, minced
1 vine-ripe tomato, diced
¼ teaspoon ground cumin
¼ teaspoon chili powder
Kosher salt and freshly ground pepper
Halve and pit the avocados then mash them with a fork, leaving them a bit chunky. Add the remaining ingredients and gently fold everything together.
Lay a piece of plastic wrap on the surface of the guacamole so it doesn't brown and refrigerate for at least one hour before serving.
Courtesy of Tyler Florence
The secret is the lime juice!
4 ripe avocados
1 lime, juiced
½ medium onion, finely chopped
1 clove garlic, minced
1 vine-ripe tomato, diced
¼ teaspoon ground cumin
¼ teaspoon chili powder
Kosher salt and freshly ground pepper
Halve and pit the avocados then mash them with a fork, leaving them a bit chunky. Add the remaining ingredients and gently fold everything together.
Lay a piece of plastic wrap on the surface of the guacamole so it doesn't brown and refrigerate for at least one hour before serving.
Chris's Fish Cakes
Chris was working out at Vermont Sport and Fitness and watching the Food Channel. She saw whomever making this dish and tried as best she could to remember the details. Just let me say, this is one of the best dishes I’ve ever eaten.
For the marinade for the fish...
1/4 cup balsamic vinegar
1/4 olive oil
sea salt, fresh ground pepper to taste
For the cakes...
1 pound salmon, skinned
1 pound cod
½ pound crab meat, lump
2 pounds russet potatoes
1 cup fresh parsley, chopped
4 large cloves garlic, minced
1 bunch scallions, chopped
4 shallots, chopped
4 - 6 hot red chili pepper (finger-type)
2 cups oyster crackers
butter
salt
pepper
Boil potatoes in salted water until done. Mash with 2 tablespoons butter.
Place fish in marinade. Put each fish in foil wrappers (I put salmon on the bottom), sprinkle with fresh parsley, and close foil loosely. Steam for 10 minutes by placing fish in a large pan with boiling water.
Sauté’ scallions, shallots, garlic, chili peppers, and fresh parsley in olive oil and 1 tablespoon butter. Season with salt and pepper to taste.
In a mixing bowl, add potatoes, fish (broken into bite-sized pieces), crab, and sautéed vegetables. Don’t over-do the mixing... fish pieces should be bite-sized. Season with salt to taste. Refrigerate mixture for an hour. This is important.
Crush the 2 cups of oyster crackers in a plastic bag and put into a shallow bowl. Make 8 cakes before breading, putting un-breaded cakes on a plate. (This part is messy.... don’t get discouraged!) One by one, dredge un-breaded cakes in the crushed oyster crackers and transfer onto yet another plate. Licking your fingers is perfectly okay... I licked Chris’s... yummy!!)
(If you have extra, refrigerate, then bread just before cooking.)
Sauté cakes in sunflower oil until golden-brown on each side - 3 to 4 minutes a side, depending. They do have to cook through.
Tartar Sauce
We make a fairly simple tartar sauce with 4 tablespoons mayonnaise, 4 tablespoons sweet and sour mustard* and 1 tablespoon sweet India relish with juice. Add stuff to your taste. Whatever you do, it really goes nicely with these fish cakes.
* We order Sweet & Spicy Mustard” from the New Braunfels Smokehouse, (800) 537-6932
For the marinade for the fish...
1/4 cup balsamic vinegar
1/4 olive oil
sea salt, fresh ground pepper to taste
For the cakes...
1 pound salmon, skinned
1 pound cod
½ pound crab meat, lump
2 pounds russet potatoes
1 cup fresh parsley, chopped
4 large cloves garlic, minced
1 bunch scallions, chopped
4 shallots, chopped
4 - 6 hot red chili pepper (finger-type)
2 cups oyster crackers
butter
salt
pepper
Boil potatoes in salted water until done. Mash with 2 tablespoons butter.
Place fish in marinade. Put each fish in foil wrappers (I put salmon on the bottom), sprinkle with fresh parsley, and close foil loosely. Steam for 10 minutes by placing fish in a large pan with boiling water.
Sauté’ scallions, shallots, garlic, chili peppers, and fresh parsley in olive oil and 1 tablespoon butter. Season with salt and pepper to taste.
In a mixing bowl, add potatoes, fish (broken into bite-sized pieces), crab, and sautéed vegetables. Don’t over-do the mixing... fish pieces should be bite-sized. Season with salt to taste. Refrigerate mixture for an hour. This is important.
Crush the 2 cups of oyster crackers in a plastic bag and put into a shallow bowl. Make 8 cakes before breading, putting un-breaded cakes on a plate. (This part is messy.... don’t get discouraged!) One by one, dredge un-breaded cakes in the crushed oyster crackers and transfer onto yet another plate. Licking your fingers is perfectly okay... I licked Chris’s... yummy!!)
(If you have extra, refrigerate, then bread just before cooking.)
Sauté cakes in sunflower oil until golden-brown on each side - 3 to 4 minutes a side, depending. They do have to cook through.
Tartar Sauce
We make a fairly simple tartar sauce with 4 tablespoons mayonnaise, 4 tablespoons sweet and sour mustard* and 1 tablespoon sweet India relish with juice. Add stuff to your taste. Whatever you do, it really goes nicely with these fish cakes.
* We order Sweet & Spicy Mustard” from the New Braunfels Smokehouse, (800) 537-6932
Durgin Park (Boston) Corn Bread
We think this recipe really came from Durgin Park. It's easy to make and is a great complement to "Heartwarming Chili."
¾ c sugar
2 eggs
¾ t. salt
2 c. flour
1 T baking powder
1 T melted butter
1 ½ c. milk
1 c. yellow corn meal
Mix sugar with beaten eggs. Sift flour, baking powder, and salt together. Add corn meal. Add melted butter and milk. Beat quickly and bake in a large buttered pain in a very hot oven (425 degrees). This makes one large pan which will cut into 21 squares.
¾ c sugar
2 eggs
¾ t. salt
2 c. flour
1 T baking powder
1 T melted butter
1 ½ c. milk
1 c. yellow corn meal
Mix sugar with beaten eggs. Sift flour, baking powder, and salt together. Add corn meal. Add melted butter and milk. Beat quickly and bake in a large buttered pain in a very hot oven (425 degrees). This makes one large pan which will cut into 21 squares.
Sandy's Coffee Cake
Chris got this recipe from her good friend, Sandy. We always make it for special occasions.
Cake
1 stick butter, softened
1 cup sugar
2 eggs
1tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
salt
2 cups flour
1 cup sour cream
Topping
1/2 cup white sugar
2 Tbsp brown sugar
1 Tbsp cinnamon
1 cup chopped walnuts
Cream sugar, eggs, butter, and vanilla. In another bowl, mix dry ingredients. Then add wet and dry together with sour cream… a little at a time. Pour half the batter in a greased loaf pan, then half the topping. Repeat. Bake at 375 degrees for 30 minutes.
Cake
1 stick butter, softened
1 cup sugar
2 eggs
1tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
salt
2 cups flour
1 cup sour cream
Topping
1/2 cup white sugar
2 Tbsp brown sugar
1 Tbsp cinnamon
1 cup chopped walnuts
Cream sugar, eggs, butter, and vanilla. In another bowl, mix dry ingredients. Then add wet and dry together with sour cream… a little at a time. Pour half the batter in a greased loaf pan, then half the topping. Repeat. Bake at 375 degrees for 30 minutes.
Pesto Sauce
This is a great topping for pizza. This recipe can be easily be halved to make about 1-1/2 cup.
3 cups packed basil
2 large garlic cloves
1/2 cup pine nuts (or walnuts)
(3/4 cup chopped parsley)
3/4 cup parmesan cheese
1/2 cup olive oil
Crush garlic. In a food processor, blend basil, garlic, and pine nuts. Then, with processor running, slowly add olive oil until well blended. Finally, Add parmesan cheese and pulse quickly until blended. Yummy!
3 cups packed basil
2 large garlic cloves
1/2 cup pine nuts (or walnuts)
(3/4 cup chopped parsley)
3/4 cup parmesan cheese
1/2 cup olive oil
Crush garlic. In a food processor, blend basil, garlic, and pine nuts. Then, with processor running, slowly add olive oil until well blended. Finally, Add parmesan cheese and pulse quickly until blended. Yummy!
Carol A's Lobster Chowder
Another Carol A fantastic recipe. A great chowder for about $100! Feeds 12 at least!
½ pound salt pork, finely diced
2 large onions, sliced
½ potato per person, diced
6 pounds lobster tails and claws
Lobster stock - 2 to 3 quarts
1-1/2 quarts milk
1 - 10 oz package frozen corn
1 stick unsalted butter
3-1/2 pints heavy cream
Garlic salt and pepper to taste
Brown the salt pork in a heavy 4-quart soup pot over medium heat until crisp and browned and most of the fat has been rendered. This will take about 8 minutes. Add the onions. Cook over medium heat for 8 to 10 minutes until the onions are tender but not browned. Add the potatoes and enough stock to cover them. Turn up the heat and boil for 15 or 20 minutes until the potatoes are tender. Add milk, corn, garlic, salt, and pepper to taste. Then add butter and cream and heat to serving temperature.
½ pound salt pork, finely diced
2 large onions, sliced
½ potato per person, diced
6 pounds lobster tails and claws
Lobster stock - 2 to 3 quarts
1-1/2 quarts milk
1 - 10 oz package frozen corn
1 stick unsalted butter
3-1/2 pints heavy cream
Garlic salt and pepper to taste
Brown the salt pork in a heavy 4-quart soup pot over medium heat until crisp and browned and most of the fat has been rendered. This will take about 8 minutes. Add the onions. Cook over medium heat for 8 to 10 minutes until the onions are tender but not browned. Add the potatoes and enough stock to cover them. Turn up the heat and boil for 15 or 20 minutes until the potatoes are tender. Add milk, corn, garlic, salt, and pepper to taste. Then add butter and cream and heat to serving temperature.
Marinara Sauce
This is a very easy yet absolutly yummy marinara sauce. We make it all the time and freeze what we don't use. One version of this sauce is in the Rao's Italian Cookbook.
3-4 Tbsp olive oil
1 onion, chopped
3 cloves garlic, finely chopped
3 - #2 cans plum tomatoes (Cora) with juice, mashed.
1 teaspoon red pepper flakes (or to taste).
salt and pepper to taste
6 fresh basil leaves, torn
Remove hard tops from tomatoes, place in a large bowl with juice, and squish with hands. Saute onions in olive oil until tender. Add garlic and sauté for no longer than 1 minute, being careful not to burn. Add tomatoes, red pepper, salt and pepper. Bring to a boil then reduce to simmer for 30 minutes. Add basil just before serving. Serve over angel hair spaghetti. This sauce can be easily frozen. See meatball recipe for Spaghetti and Meatballs.
This sauce also makes a lovely pizza sauce. We usually puree this sauce with an immersion blender when making pizza sauce.
3-4 Tbsp olive oil
1 onion, chopped
3 cloves garlic, finely chopped
3 - #2 cans plum tomatoes (Cora) with juice, mashed.
1 teaspoon red pepper flakes (or to taste).
salt and pepper to taste
6 fresh basil leaves, torn
Remove hard tops from tomatoes, place in a large bowl with juice, and squish with hands. Saute onions in olive oil until tender. Add garlic and sauté for no longer than 1 minute, being careful not to burn. Add tomatoes, red pepper, salt and pepper. Bring to a boil then reduce to simmer for 30 minutes. Add basil just before serving. Serve over angel hair spaghetti. This sauce can be easily frozen. See meatball recipe for Spaghetti and Meatballs.
This sauce also makes a lovely pizza sauce. We usually puree this sauce with an immersion blender when making pizza sauce.
Basic Thin Crust Pizza Dough
This recipe comes from the book, "The Best Pizza Is Made at Home" by Donna Rathmell German. It is a great little book filled with good ideas for making pizza at home. This recipe will make one pound of dough, enough for two ten-inch pizzas. At Easter, 2007, we had eleven family members over for dinner, so we increased this recipe by five times! We made ten pizzas and hade enough left over for snacks the next day.
1 teaspoon active dry yeast
2 cups bread flour
¼ cup salt
1 tablespoon olive oil
2/3 cup lukewarm water
Make this dough a day ahead of time! In a large ceramic bowl, dissolve yeast in warm water. Add salt, olive oil, and flour. Mix with a wooden spoon and turn out onto a floured work surface. Knead for 5 to 10 minutes, adding as little flour as necessary to keep dough from sticking to the work surface. Using a scale, divide the dough into ½ pound balls. Put each ball into a large plastic bag, tie tightly, and place in a refrigerator. The dough will rise in the bags and be ready for making pizza crusts whenever you're ready.
When you get ready to make pizza, remove a cold ball of dough from the bag and flour lightly. With a rolling pin, begin to roll the dough into a circle on a floured work surface. Continue rolling, flipping the dough occasionally, until the dough is VERY thin. This will usually make a circle roughly 12 inches in diameter.
Transfer the dough to a pizza peel that's been sprinkled liberally with yellow corn meal. Lightly brush the dough will olive oil, then add your favorite toppings. Bake in a 500 degree oven on a pizza stone for about 7 to 8 minutes or until edges of the crust are golden. Transfer to a wooden cutting board and cut into eights with a high-quality pizza cutter.
Our favorite pizza is a red pie (see our marinara sauce recipe) topped with fresh tomatoes, mozzarella cheese, and basil.
NOTE: The best way to re-heat pizza is to put slices into a dry, non-stick pan over medium heat and heat until toasty warm.
1 teaspoon active dry yeast
2 cups bread flour
¼ cup salt
1 tablespoon olive oil
2/3 cup lukewarm water
Make this dough a day ahead of time! In a large ceramic bowl, dissolve yeast in warm water. Add salt, olive oil, and flour. Mix with a wooden spoon and turn out onto a floured work surface. Knead for 5 to 10 minutes, adding as little flour as necessary to keep dough from sticking to the work surface. Using a scale, divide the dough into ½ pound balls. Put each ball into a large plastic bag, tie tightly, and place in a refrigerator. The dough will rise in the bags and be ready for making pizza crusts whenever you're ready.
When you get ready to make pizza, remove a cold ball of dough from the bag and flour lightly. With a rolling pin, begin to roll the dough into a circle on a floured work surface. Continue rolling, flipping the dough occasionally, until the dough is VERY thin. This will usually make a circle roughly 12 inches in diameter.
Transfer the dough to a pizza peel that's been sprinkled liberally with yellow corn meal. Lightly brush the dough will olive oil, then add your favorite toppings. Bake in a 500 degree oven on a pizza stone for about 7 to 8 minutes or until edges of the crust are golden. Transfer to a wooden cutting board and cut into eights with a high-quality pizza cutter.
Our favorite pizza is a red pie (see our marinara sauce recipe) topped with fresh tomatoes, mozzarella cheese, and basil.
NOTE: The best way to re-heat pizza is to put slices into a dry, non-stick pan over medium heat and heat until toasty warm.
Saturday, April 7, 2007
Granola
I first taught school at Orchard Avenue School in Grand Junction, Colorado. The school secretary gave me this recipe in 1971 and it's been a favorite ever since.
10 cups regular oats
4 cups rolled wheat
2 cups raw wheat germ
2 cups coconut
1 cup sesame seeds
½ cup sunflower seeds
½ cup raw (brown) sugar
1 teaspoon salt
1 cup sliced almonds
1 cup chopped filberts
1 cup safflower oil
1 cup honey
Directions: Mix together dry ingredients. Gradually stir in honey and oil. Bake in shallow baking pans at 250 degrees for 45 to 60 minutes. I usually pour the cup of oil into a 2-cup measuring cup first, then the honey; keeps the honey from sticking to the cup.
10 cups regular oats
4 cups rolled wheat
2 cups raw wheat germ
2 cups coconut
1 cup sesame seeds
½ cup sunflower seeds
½ cup raw (brown) sugar
1 teaspoon salt
1 cup sliced almonds
1 cup chopped filberts
1 cup safflower oil
1 cup honey
Directions: Mix together dry ingredients. Gradually stir in honey and oil. Bake in shallow baking pans at 250 degrees for 45 to 60 minutes. I usually pour the cup of oil into a 2-cup measuring cup first, then the honey; keeps the honey from sticking to the cup.
Heartwarming Chili
2 Tablespoons vegetable oil
3 pounds lean ground beef
3 large onions, chopped
1 large green bell pepper, chopped
1 Tablespoon fresh garlic, minced
1/3 cup chili powder
1-1/2 Tablespoons ground cumin
1-1/2 Tablespoons dried oregano, crumbled
1 teaspoon crushed hot red pepper flakes
1 - 28 oz. can crushed tomatoes
2 cups beef broth
Salt and pepper to taste
Garnishes: shredded cheddar cheese, diced onions, diced bell peppers, diced avocados, sour cream, jalapeno peppers
Directions: In an 8 - qt pot, heat oil over medium heat. Add meat, stirring to break up lumps, until no longer pink. Spoon off any fat.
Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes. Season with additional salt and pepper, if needed.
Ladle into bowls and garnish with toppings of your choice.
3 pounds lean ground beef
3 large onions, chopped
1 large green bell pepper, chopped
1 Tablespoon fresh garlic, minced
1/3 cup chili powder
1-1/2 Tablespoons ground cumin
1-1/2 Tablespoons dried oregano, crumbled
1 teaspoon crushed hot red pepper flakes
1 - 28 oz. can crushed tomatoes
2 cups beef broth
Salt and pepper to taste
Garnishes: shredded cheddar cheese, diced onions, diced bell peppers, diced avocados, sour cream, jalapeno peppers
Directions: In an 8 - qt pot, heat oil over medium heat. Add meat, stirring to break up lumps, until no longer pink. Spoon off any fat.
Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer uncovered for 30 minutes. Season with additional salt and pepper, if needed.
Ladle into bowls and garnish with toppings of your choice.
Chocolate Cake... The Absolute Best Ever!
Cake:
2 sticks butter, melted
1 cup water
4 tablespoons high-quality powdered cocoa
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
½ cup sour cream
Heat butter, water and cocoa until boiling. In a mixing bowl, combine sugar, flour, eggs, soda, sour cream. Add butter mixture. Beat with hand mixer. Bake at 3500 in a 10" x 15" greased pan for 20 minutes.
Frosting:
1 stick butter
4 tablespoons cocoa
½ cup buttermilk
½ teaspoon salt
1 teaspoon vanilla
1 box confectioners sugar
Chopped walnuts (optional)
In a saucepan and stirring often, slowly heat all but confectioner's sugar. Remove from stove. Add the box of conf. sugar. Frost cake while the frosting is still hot. Sprinkle with chopped nuts.
2 sticks butter, melted
1 cup water
4 tablespoons high-quality powdered cocoa
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
½ cup sour cream
Heat butter, water and cocoa until boiling. In a mixing bowl, combine sugar, flour, eggs, soda, sour cream. Add butter mixture. Beat with hand mixer. Bake at 3500 in a 10" x 15" greased pan for 20 minutes.
Frosting:
1 stick butter
4 tablespoons cocoa
½ cup buttermilk
½ teaspoon salt
1 teaspoon vanilla
1 box confectioners sugar
Chopped walnuts (optional)
In a saucepan and stirring often, slowly heat all but confectioner's sugar. Remove from stove. Add the box of conf. sugar. Frost cake while the frosting is still hot. Sprinkle with chopped nuts.
Chicken Wings
These are easy to fix and worth the little time it takes to make 'em.
3 to 4 pounds fresh chicken wings (not frozen!)
½ cup honey
½ cup soy sauce
2 Tablespoons ketchup
2 Tablespoons oil
Directions:
Rinse wings and pat dry. Sprinkle chicken with salt and pepper. Combine all ingredients. Place wings in a pan and pour sauce over. Bake at 375 degrees for 1 hour or until caramelized. Sometimes takes longer than expected.
3 to 4 pounds fresh chicken wings (not frozen!)
½ cup honey
½ cup soy sauce
2 Tablespoons ketchup
2 Tablespoons oil
Directions:
Rinse wings and pat dry. Sprinkle chicken with salt and pepper. Combine all ingredients. Place wings in a pan and pour sauce over. Bake at 375 degrees for 1 hour or until caramelized. Sometimes takes longer than expected.
Little Chicken Meatballs
From Entertaining with the Sopranos, this recipe is a nice alternative to traditional meatballs. You'll really enjoy them, especially if you grind your own chicken.
½ cup fresh cubed Italian bread, crusts removed
¼ cup milk
1 pound freshly ground chicken (or turkey)
1 large egg, beaten
½ cup freshly grated Parmigiano - Reggiano
2 Tablespoons coarsely chopped pine nuts
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground pepper
1 ½ cups marinara sauce
Preheat oven to 350 degrees. Lightly oil a large roasting pan or jelly roll pan. Soak bread crumbs in the milk in a small bowl until milk is absorbed. Lightly squeeze the bread crumbs.
In a large bowl, combine the soaked bread, chicken, egg, cheese, pine nuts, parsley, salt, and pepper to taste. Mix well with your hands.
Rinse your hands with cold water. Shape the mixture into 1-inch balls. It is important to make them about the same size so they cook evenly. Place balls on the oiled pan.
Bake the meatballs until lightly browned and cooked through. About 10 to 12 minutes. (You can make these a day ahead of time. Let cool, then cover and refrigerate until ready to serve.)
In a large skillet, bring the marinara sauce to a simmer. Add the meatballs and simmer 10 minutes, stirring occasionally. Add a little water if the sauce is very thick.
Notes:
Grind your own chicken if you can. We have a Kitchen Aide mixer with a grinding attachment. Much better than store-bought. No skin or fat in ours!
The mixture was pretty wet. Chris says that's the way it should be.
I made the balls bigger - 12 in all - and it took almost 20 minutes for them to cook. I never simmered the meatballs in the sauce, but served them with angel hair spaghetti and poured sauce over.
This recipe can easily be doubled.
½ cup fresh cubed Italian bread, crusts removed
¼ cup milk
1 pound freshly ground chicken (or turkey)
1 large egg, beaten
½ cup freshly grated Parmigiano - Reggiano
2 Tablespoons coarsely chopped pine nuts
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground pepper
1 ½ cups marinara sauce
Preheat oven to 350 degrees. Lightly oil a large roasting pan or jelly roll pan. Soak bread crumbs in the milk in a small bowl until milk is absorbed. Lightly squeeze the bread crumbs.
In a large bowl, combine the soaked bread, chicken, egg, cheese, pine nuts, parsley, salt, and pepper to taste. Mix well with your hands.
Rinse your hands with cold water. Shape the mixture into 1-inch balls. It is important to make them about the same size so they cook evenly. Place balls on the oiled pan.
Bake the meatballs until lightly browned and cooked through. About 10 to 12 minutes. (You can make these a day ahead of time. Let cool, then cover and refrigerate until ready to serve.)
In a large skillet, bring the marinara sauce to a simmer. Add the meatballs and simmer 10 minutes, stirring occasionally. Add a little water if the sauce is very thick.
Notes:
Grind your own chicken if you can. We have a Kitchen Aide mixer with a grinding attachment. Much better than store-bought. No skin or fat in ours!
The mixture was pretty wet. Chris says that's the way it should be.
I made the balls bigger - 12 in all - and it took almost 20 minutes for them to cook. I never simmered the meatballs in the sauce, but served them with angel hair spaghetti and poured sauce over.
This recipe can easily be doubled.
Beverly's Meat Loaf
Beverly was a friend of Mom's in Houston. Her recipe is fantastic, especially if served with mashed potatoes and green beans.
1-1/2 pounds lean ground beef
4-5 pieces white bread
1 cup milk
2 eggs, beaten
1 medium onion, chopped
3 Tablespoons tomato paste
Parmesan cheese
Garlic powder
Salt and pepper
2 small cans tomato sauce
1 can Golden Mushroom soup
A little water
Mix eggs and milk. Add broken bread. Season meat - add onion and tomato paste. Mix soup and tomato sauce and pour over formed loaf in a loaf pan. Cook at 350 degrees for 1-1/2 hours.
1-1/2 pounds lean ground beef
4-5 pieces white bread
1 cup milk
2 eggs, beaten
1 medium onion, chopped
3 Tablespoons tomato paste
Parmesan cheese
Garlic powder
Salt and pepper
2 small cans tomato sauce
1 can Golden Mushroom soup
A little water
Mix eggs and milk. Add broken bread. Season meat - add onion and tomato paste. Mix soup and tomato sauce and pour over formed loaf in a loaf pan. Cook at 350 degrees for 1-1/2 hours.
Robert Duvall’s Mother’s Crab Cakes
This dish is especially good if the crab was just caught in the Navasink River by Chris and Artie on Saturday, then prepared during the football games on Sunday. Ohhhh boy….
1 pound lump crab meat, fresh if possible
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
½ tsp Worcestershire sauce
½ tsp cayenne pepper
¼ tsp salt
½ small onion, grated
½ Tbsp dry mustard
1 cup soda crackers, finely crushed
2 Tbsp unsalted butter
1/4 cup canola or vegetable oil
Combine all ingredients except crackers. Add cracker crumbs in as close to sautéing as possible so that the crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d’ouvre-size, depending on how they will be served. Sauté in frying pan over medium to high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.
Makes 6 large cakes or 15 - 18 hors d’ouvres.
1 pound lump crab meat, fresh if possible
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
½ tsp Worcestershire sauce
½ tsp cayenne pepper
¼ tsp salt
½ small onion, grated
½ Tbsp dry mustard
1 cup soda crackers, finely crushed
2 Tbsp unsalted butter
1/4 cup canola or vegetable oil
Combine all ingredients except crackers. Add cracker crumbs in as close to sautéing as possible so that the crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d’ouvre-size, depending on how they will be served. Sauté in frying pan over medium to high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.
Makes 6 large cakes or 15 - 18 hors d’ouvres.
Carol A's Broccoli Salad
Simple but yummy. Not surprising... it's another one of Carol's recipes.
Whisk together:
1 cup Mayonnaise
½ cup sugar
¼ cup cider vinegar
Add:
2 heads broccoli, chopped
1 cup walnuts, chopped
1 cup raisins
1 medium red onion, finely chopped
10 slices bacon, cooked until crisp
Whisk together:
1 cup Mayonnaise
½ cup sugar
¼ cup cider vinegar
Add:
2 heads broccoli, chopped
1 cup walnuts, chopped
1 cup raisins
1 medium red onion, finely chopped
10 slices bacon, cooked until crisp
Chris's Brownies
1-1/4 cup flour
1/4 cup sugar
3/4 cold butter, cut-in
1 can sweetened condensed milk
1/4 cup unsweetened cocoa
1 egg
1 tsp vanilla
1/2 tsp baking powder
1 - 8 oz. bar chocolate
3/4 cup walnuts
Preheat oven to 350 degrees. Mix 1 cup of the flour, the sugar, and butter, and press onto the bottom of a 9” x 13” baking pan. Bake 15 minutes.
Mix milk, cocoa, egg, vanilla, and baking powder Then add finely chopped chocolate bar and nuts. Spread over top. Cook 20 minutes or until set.
1/4 cup sugar
3/4 cold butter, cut-in
1 can sweetened condensed milk
1/4 cup unsweetened cocoa
1 egg
1 tsp vanilla
1/2 tsp baking powder
1 - 8 oz. bar chocolate
3/4 cup walnuts
Preheat oven to 350 degrees. Mix 1 cup of the flour, the sugar, and butter, and press onto the bottom of a 9” x 13” baking pan. Bake 15 minutes.
Mix milk, cocoa, egg, vanilla, and baking powder Then add finely chopped chocolate bar and nuts. Spread over top. Cook 20 minutes or until set.
Nina's Brownies
An old time Redman favorite, these are the brownies my mom, Nina, made us kids. They won’t go stale because they’re gone in a day. I especially like the brownies in the corners of the baking dish. Great with vanilla ice cream!
2/3 cup Wesson oil
2 cups sugar
4 eggs
4 squares baking chocolate
1 cup flour
3/4 cups walnuts
2 tsp vanilla
1/2 tsp salt.
Preheat oven to 375 degrees. Heat oil and chocolate over low heat until chocolate is just melted and transfer to a mixing bowl. Add remaining ingredients and mix well. Bake in a glass baking dish for 30 - 45 minutes or until a toothpick comes out clean.
2/3 cup Wesson oil
2 cups sugar
4 eggs
4 squares baking chocolate
1 cup flour
3/4 cups walnuts
2 tsp vanilla
1/2 tsp salt.
Preheat oven to 375 degrees. Heat oil and chocolate over low heat until chocolate is just melted and transfer to a mixing bowl. Add remaining ingredients and mix well. Bake in a glass baking dish for 30 - 45 minutes or until a toothpick comes out clean.
Apple-Rhubarb Crisp
Bon Appetit Magazine, March 1996
Topping:
3/4 cup all-purpose flour
3/4 cup golden brown sugar, packed
1/2 cup old fashion oats
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter at room temp
1/2 cup walnuts, finely chopped
Filling:
1/2 pounds golden delicious apples cut into 1/2 “ slices
3/4 pound rhubarb cut into 1/2” pieces
3 Tbsp sugar
2 tsp all-purpose flour
1/2 tsp vanilla extract
Vanilla ice cream or frozen yogurt
For topping: Mix first 5 ingredients in a medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts.
For filling: Pre heat over to 400 degrees. Combine apples, rhubarb, sugar, flour, and vanilla extract in a large bowl and toss to coat. Transfer apple mixture to an 8” x 8” x 2” glass baking dish.
Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with a knife and topping is crisp, covering with foil if topping is browning too quickly.
Topping:
3/4 cup all-purpose flour
3/4 cup golden brown sugar, packed
1/2 cup old fashion oats
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter at room temp
1/2 cup walnuts, finely chopped
Filling:
1/2 pounds golden delicious apples cut into 1/2 “ slices
3/4 pound rhubarb cut into 1/2” pieces
3 Tbsp sugar
2 tsp all-purpose flour
1/2 tsp vanilla extract
Vanilla ice cream or frozen yogurt
For topping: Mix first 5 ingredients in a medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts.
For filling: Pre heat over to 400 degrees. Combine apples, rhubarb, sugar, flour, and vanilla extract in a large bowl and toss to coat. Transfer apple mixture to an 8” x 8” x 2” glass baking dish.
Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with a knife and topping is crisp, covering with foil if topping is browning too quickly.
Carol A's Zucchini Bread
One of Carol A's recipes… need we say more?
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
3 cups grated zucchini
1-1/2 cups walnuts
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Mix together dry ingredients. Add wet ingredients. Pour batter into two greased loaf pans. Bake for 1 hour at 325 degrees.
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
3 cups grated zucchini
1-1/2 cups walnuts
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Mix together dry ingredients. Add wet ingredients. Pour batter into two greased loaf pans. Bake for 1 hour at 325 degrees.
Dutch's Banana Bread
Not really Dutch's. From Helen Corbitt’s Cookbook (1957), this banana bread just can’t be beat, and believe me, being a teacher, I’ve sampled a lot of banana bread.
1-3/4 cups sifted flour
2-3/4 tsp double acting baking powder
1/2 tsp salt
1/3 cup shortening (butter)
2/3 cup sugar
2 eggs
1 pound (3 - 4) ripe bananas
1 cup coarsely chopped walnuts
Sift together flour, baking powder, and salt. Beat butter in a mixing bowl until creamy consistency. Add sugar and eggs. Continue beating at medium speed for one minute. Peel bananas; add bananas and walnuts to egg mixture. Mix until blended. Add flour mixture, beating at low speed about 30 seconds, or only until blended. DO NOT OVER-BEAT!. Scrape bowl and beater once or twice. Turn into buttered loaf pan and bake at 350 degrees about 1 hour 10 minutes, or until bread is done. This keeps in your refrigerator as long as you wish.
From Helen Corbitt’s Cookbook (1957), this banana bread just can’t be beat, and believe me, being a teacher, I’ve sampled a lot of banana bread.
1-3/4 cups sifted flour
2-3/4 tsp double acting baking powder
1/2 tsp salt
1/3 cup shortening (butter)
2/3 cup sugar
2 eggs
1 pound (3 - 4) ripe bananas
1 cup coarsely chopped walnuts
Sift together flour, baking powder, and salt. Beat butter in a mixing bowl until creamy consistency. Add sugar and eggs. Continue beating at medium speed for one minute. Peel bananas; add bananas and walnuts to egg mixture. Mix until blended. Add flour mixture, beating at low speed about 30 seconds, or only until blended. DO NOT OVER-BEAT!. Scrape bowl and beater once or twice. Turn into buttered loaf pan and bake at 350 degrees about 1 hour 10 minutes, or until bread is done. This keeps in your refrigerator as long as you wish.
From Helen Corbitt’s Cookbook (1957), this banana bread just can’t be beat, and believe me, being a teacher, I’ve sampled a lot of banana bread.
Thanksgiving Green Beans
From Cooking.com
Make Ahead: The green beans can be blanched up to 1 day ahead; the mushrooms can be prepared up to 2 hours ahead. Green beans and bacon go together like, well, turkey and gravy. Portobello mushrooms, full of meaty flavor, are a fine addition to this classic dish. However, sauteed portobellos often give off a lot of dark liquid, which some cooks feel ruins the look of a dish. Scraping the dark gills out of each portobello cap with a spoon solves the problem.
1 1/2 pounds green beans, cut into 2-inch lengths
4 large portobello mushrooms (about 1 pound)
3 tablespoons vegetable oil
1/4 cup finely chopped shallots
4 ounces sliced smoked bacon (usually 1 slice equals 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
RECIPE METHOD
Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold running water. (The green beans can be prepared up to 1 day ahead. Pat the green beans dry with paper towels, place in a large self-sealing plastic bag, and refrigerate.)
Cut off the stem from each mushroom and slice crosswise into 1/2-inch-thick roundness. Using a teaspoon, scrape out the dark brown gills from the underside of each mushroom cap and cut the caps into 1/4-inch-thick strips.
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the mushroom stems and caps and cook, stirring often, until lightly browned and tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots soften, about 2 minutes. Transfer to a plate and set aside. (The mushrooms can be prepared up to 2 hours ahead, covered, and kept at room temperature.)
Add the remaining 1 tablespoon oil to the skillet and tilt to coat the pan. Add the bacon and cook over medium heat, turning occasionally, until the bacon is crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain. Leave the bacon drippings in the skillet. When the bacon is cool, coarsely chop and set aside. (The bacon can be prepared up to 2 hours ahead, covered, and kept at room temperature.)
Place the skillet over medium heat and heat until the bacon drippings sizzle. Add the green beans and mushrooms, cover, and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the bacon and season with the salt and pepper. Transfer to a warmed serving dish and serve immediately
Make Ahead: The green beans can be blanched up to 1 day ahead; the mushrooms can be prepared up to 2 hours ahead. Green beans and bacon go together like, well, turkey and gravy. Portobello mushrooms, full of meaty flavor, are a fine addition to this classic dish. However, sauteed portobellos often give off a lot of dark liquid, which some cooks feel ruins the look of a dish. Scraping the dark gills out of each portobello cap with a spoon solves the problem.
1 1/2 pounds green beans, cut into 2-inch lengths
4 large portobello mushrooms (about 1 pound)
3 tablespoons vegetable oil
1/4 cup finely chopped shallots
4 ounces sliced smoked bacon (usually 1 slice equals 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
RECIPE METHOD
Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold running water. (The green beans can be prepared up to 1 day ahead. Pat the green beans dry with paper towels, place in a large self-sealing plastic bag, and refrigerate.)
Cut off the stem from each mushroom and slice crosswise into 1/2-inch-thick roundness. Using a teaspoon, scrape out the dark brown gills from the underside of each mushroom cap and cut the caps into 1/4-inch-thick strips.
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the mushroom stems and caps and cook, stirring often, until lightly browned and tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots soften, about 2 minutes. Transfer to a plate and set aside. (The mushrooms can be prepared up to 2 hours ahead, covered, and kept at room temperature.)
Add the remaining 1 tablespoon oil to the skillet and tilt to coat the pan. Add the bacon and cook over medium heat, turning occasionally, until the bacon is crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain. Leave the bacon drippings in the skillet. When the bacon is cool, coarsely chop and set aside. (The bacon can be prepared up to 2 hours ahead, covered, and kept at room temperature.)
Place the skillet over medium heat and heat until the bacon drippings sizzle. Add the green beans and mushrooms, cover, and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the bacon and season with the salt and pepper. Transfer to a warmed serving dish and serve immediately
Classic New England Potato Salad
This is how potato salad should taste! I found this recipe in Sheila Pilsmaker's Column, "Home Cooking," appearing in the Rutland Herald, Monday, June 7, 1999.
2 cups Hellman’s Light Mayonnaise
¼ cup cider vinegar
1 Tbsp sugar
1 Tbsp salt
5 lb bag Yukon Gold potatoes, peeled and quartered
2-3 stalks celery w/leaves chopped
1 small red onion, minced
6 eggs. hard boiled
Hot paprika
Mix together the mayonnaise and the vinegar with a wooden spoon until smooth. Blend in the sugar and the salt. Cover and refrigerate for about 3 hours until dressing thickens and sets. Meanwhile, cover the quartered potatoes with cold water and bring to a boil. Add a pinch of salt. Reduce the heat and cook about 30 minutes or until tender. Cool and cube. Chop four of the hard boiled eggs and slice the other two for decoration. Mix the cubed potatoes, chopped celery, minced onions, and the chopped eggs. Tip with the dressing and toss gently to mix well. Transfer to a serving dish and arrange boiled egg rounds on top. Generously sprinkle with hot Hungarian paprika.
2 cups Hellman’s Light Mayonnaise
¼ cup cider vinegar
1 Tbsp sugar
1 Tbsp salt
5 lb bag Yukon Gold potatoes, peeled and quartered
2-3 stalks celery w/leaves chopped
1 small red onion, minced
6 eggs. hard boiled
Hot paprika
Mix together the mayonnaise and the vinegar with a wooden spoon until smooth. Blend in the sugar and the salt. Cover and refrigerate for about 3 hours until dressing thickens and sets. Meanwhile, cover the quartered potatoes with cold water and bring to a boil. Add a pinch of salt. Reduce the heat and cook about 30 minutes or until tender. Cool and cube. Chop four of the hard boiled eggs and slice the other two for decoration. Mix the cubed potatoes, chopped celery, minced onions, and the chopped eggs. Tip with the dressing and toss gently to mix well. Transfer to a serving dish and arrange boiled egg rounds on top. Generously sprinkle with hot Hungarian paprika.
Macaroni and Cheese
From Helen Corbitt’s Cookbook (1957), this is the macaroni and cheese Mom made for me since I was old enough to eat. Don’t skimp on the cheese… Kraft Cracker Barrel Extra Sharp (yellow) is the way to go! (I usually double or triple this recipe.)
1/2 pound macaroni
1 Tbsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
3 cups sharp cheddar cheese, grated
1 cup milk
Boil the macaroni in water until tender and drain thoroughly. Stir in butter and egg; mix the mustard and salt with 1 tablespoon hot water and add to the macaroni. Add the cheese, leaving enough to cover the top. Pour into a buttered casserole, add the milk, sprinkle with the cheese and bake at 350 degrees for about 45 minutes, or until the custard is set and the top is crusty.
1/2 pound macaroni
1 Tbsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
3 cups sharp cheddar cheese, grated
1 cup milk
Boil the macaroni in water until tender and drain thoroughly. Stir in butter and egg; mix the mustard and salt with 1 tablespoon hot water and add to the macaroni. Add the cheese, leaving enough to cover the top. Pour into a buttered casserole, add the milk, sprinkle with the cheese and bake at 350 degrees for about 45 minutes, or until the custard is set and the top is crusty.
Artie's Sauce with Bowties
This recipe comes from Artie Giacobbe, Chris's brother. It's just fantastic!
Olive oil
1 pound sweet Italian sausage
½ tsp dry red pepper, or to taste
½ cup diced onions
3 cloves garlic, chopped
1 - 28 oz. can crushed (or whole, cut up) tomatoes
1-1/2 cup heavy cream or half and half.
Sauté the sausage in olive oil until brown. Add red pepper and onions and simmer for a few minutes. Add garlic and sauté for about 30 seconds. Don’t burn the garlic. Add tomatoes and cream and simmer until thick. Serve over bowtie pasta.
Olive oil
1 pound sweet Italian sausage
½ tsp dry red pepper, or to taste
½ cup diced onions
3 cloves garlic, chopped
1 - 28 oz. can crushed (or whole, cut up) tomatoes
1-1/2 cup heavy cream or half and half.
Sauté the sausage in olive oil until brown. Add red pepper and onions and simmer for a few minutes. Add garlic and sauté for about 30 seconds. Don’t burn the garlic. Add tomatoes and cream and simmer until thick. Serve over bowtie pasta.
Sylvia's Almond Cake
One almond cake
3/4 cup butter (1-1/2 sticks)
1-1/2 cup sugar
2 eggs
1-1/2 cup flour
2 teaspoons almond extract
Pinch of salt
Sliced almonds
Three almond cakes
4-1/2 sticks butter
4-1/2 cups sugar
6 eggs
4-1/2 cup flour
6 teaspoons almond extract
3 pinches of salt
Sliced Almonds
Directions
Beat softened butter with sugar and eggs until fluffy. Add almond extract, flour, and salt. Mix until blended. Grease and flour a quiche pan. Pour batter into the pan and smooth the top. Sprinkle almonds over the top. Bake 30 to 40 minutes at 350 degrees or until golden brown. Cool
3/4 cup butter (1-1/2 sticks)
1-1/2 cup sugar
2 eggs
1-1/2 cup flour
2 teaspoons almond extract
Pinch of salt
Sliced almonds
Three almond cakes
4-1/2 sticks butter
4-1/2 cups sugar
6 eggs
4-1/2 cup flour
6 teaspoons almond extract
3 pinches of salt
Sliced Almonds
Directions
Beat softened butter with sugar and eggs until fluffy. Add almond extract, flour, and salt. Mix until blended. Grease and flour a quiche pan. Pour batter into the pan and smooth the top. Sprinkle almonds over the top. Bake 30 to 40 minutes at 350 degrees or until golden brown. Cool
Cowboy Cookies
This recipe came to us from Sharon when we were camping at Emerald Lake, Vermont. These cookies are just the best ever!
1 cup butter (2 sticks), softened
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
6 ounces Hershey’s chocolate chips
2 cups Old Fashioned Quaker Oats
Cream the butter in a large mixing bowl. Add the sugars, eggs, and vanilla and beat with a mixer until creamy. In a separate bowl, combine the flour, salt, baking powder, and baking soda. Combine dry ingredients with butter and eggs and mix until well blended. Add chocolate chips and oats and cut into the dough with a large spoon. Drop by the teaspoonful onto an un-greased cookie sheet. Bake at 375 degrees for 10 to 11 minutes or until golden. Cool on a rack.
1 cup butter (2 sticks), softened
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
6 ounces Hershey’s chocolate chips
2 cups Old Fashioned Quaker Oats
Cream the butter in a large mixing bowl. Add the sugars, eggs, and vanilla and beat with a mixer until creamy. In a separate bowl, combine the flour, salt, baking powder, and baking soda. Combine dry ingredients with butter and eggs and mix until well blended. Add chocolate chips and oats and cut into the dough with a large spoon. Drop by the teaspoonful onto an un-greased cookie sheet. Bake at 375 degrees for 10 to 11 minutes or until golden. Cool on a rack.
Diane Brown's Apple Crumble
This recipe was given to us by a friend, Diane Brown in the late 70's. It's an all-time favorite of ours, especially in the fall when local apples are available.
6 large peeled apples (McIntosh, Granny Smith, Cortland)
½ cup sugar
2 Tablespoons water
1 teaspoon cinnamon
Crumble:
1 cup flour
½ cup sugar
½ teaspoon salt
1 cup grated sharp cheddar cheese
½ cup melted butter
Directions: Thinly slice apples into a buttered 8” or 9” pan. Sprinkle apples with ½ cup sugar / cinnamon mixture. Add water. Cover with cheese crumble** and bake 45 minutes at 325 degrees.
Crumble: Sift together flour, sugar, and salt. Add cheese. Pour butter over and mix to crumbly consistency. Spread evenly over apples.
6 large peeled apples (McIntosh, Granny Smith, Cortland)
½ cup sugar
2 Tablespoons water
1 teaspoon cinnamon
Crumble:
1 cup flour
½ cup sugar
½ teaspoon salt
1 cup grated sharp cheddar cheese
½ cup melted butter
Directions: Thinly slice apples into a buttered 8” or 9” pan. Sprinkle apples with ½ cup sugar / cinnamon mixture. Add water. Cover with cheese crumble** and bake 45 minutes at 325 degrees.
Crumble: Sift together flour, sugar, and salt. Add cheese. Pour butter over and mix to crumbly consistency. Spread evenly over apples.
Three (or more) Bean Salad
You'll love this easy salad. Great in the summer with burgers. We almost always include the lima beans and artichoke hearts.
1 - 303 can green beans
1 - 303 can wax beans
1 - 303 can dark kidney bean
1 green pepper, chopped
1 small red onion, chopped
(1 - 303 can lima beans)
(1 - small jar artichoke hearts)
(1 can white beans)
½ cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 teaspoon salt
¼ teaspoon pepper
Directions: Mix all ingredients together. Chill overnight. Before serving, toss to coat. Drain.
1 - 303 can green beans
1 - 303 can wax beans
1 - 303 can dark kidney bean
1 green pepper, chopped
1 small red onion, chopped
(1 - 303 can lima beans)
(1 - small jar artichoke hearts)
(1 can white beans)
½ cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 teaspoon salt
¼ teaspoon pepper
Directions: Mix all ingredients together. Chill overnight. Before serving, toss to coat. Drain.
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