Thanksgiving has come and gone and Christmas, Hanukkah, New Years, and lots of gatherings and parties are coming up. If you have any favorite holiday recipes to share, please email them to me and I will be glad to post them on this blog for all to enjoy. I will post some as well.
Enjoy the holidays!
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Here is a recipe that I make during the holidays that is so easy and people love it...
Cranberry Meatballs
• 1 14 oz. can jellied or whole berry cranberry sauce
• 1 12 oz. bottle Heinz Chili Sauce
• 1 2 lb. bag frozen, pre-cooked, cocktail-size meatballs
Combine the cranberry sauce and chili sauce in a saucepan. Cook over medium-low heat, stirring until smooth. Add the meatballs. Cover and cook for 15 minutes or until the meatballs are heated through, stirring occasionally.
Note: I put the meatballs in a crock-pot and pour the heated sauces on top. I cook on low heat for at least 2 hours, or you can cook on high until the meatballs are heated through.
Enjoy!
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Here is a yummy recipe from my good friend, Karen Thompson in Washington, DC...
Candy Cane Cookies
1 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
½ tsp. baking soda
(1/2 tsp salt)
½ cup (1 stick) butter, softened
1/3 cup light brown sugar, firmly packed
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
8 oz candy canes or hard peppermint candies, finely crushed (use the small canes if available. – Use rolling pin to crush them while they are still wrapped)
4 oz bittersweet chocolate, chopped into chip-sized bits* (use nut chopper)
*For best chocolate flavor, look for good quality dark or bittersweet (not unsweetened) chocolate with a minimum of 70% cocoa solids.
1. Preheat oven to 350°F. Line baking sheet with a silicone baking mat or lightly buttered sheet.
2. Combine flour, cocoa powder, baking soda and salt in medium bowl. Whisk to combine.
3. Combine butter and sugars in medium bowl, cream together until light and fluffy. Scrape down sides of bowl, add egg and vanilla; beat to combine.
4. With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits; mix until incorporated.
5. Shape dough into 1-inch balls. Place 3 inches apart on the baking sheet and flatten slightly. Bake 10 – 12 minutes.
6. Remove sheet from oven and immediately use a metal spatula to neaten any edges where a piece of candy may have melted out. Let cookies cool for about 3-4 minutes on sheet. Transfer to a wire cooling rack to cool completely.
Makes about 4 doz. cookies. Ho! Ho! Ho!
... and here's another great recipe from Karen....
Karen is from Denmark and here is what she says about this recipe...
"It is an easy variant of the northern European peppernut. We never seem to have enough...."
Pebernødder (Peppernuts)
(Great Scandinavian Cookbook, 1963, p. 509)
8 ½ oz (1 cup plus 1 Tbsp) butter, soft
6 ½ oz (1 cup less 2 tsp) sugar
1 Tbsp molasses
2 tsp baking soda
1 egg
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
13 ¼ oz (3 cups plus 5 Tbsp) flour
Baking: 300°, 12 – 15 minutes
Cream butter and molasses until fluffy.
Add the egg and beat well.
Add soda and spices to flour, stir to blend.
Fold in flour mixture and mix lightly, but completely mixed.
Roll dough into small walnut size balls. Place on greased baking sheets. Bake until light brown.
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My Bible Study group had a Christmas brunch last week and here are two winning recipes from a couple of ladies in the group…
Judy Nicolette's Blueberry Bars
1 stick butter or oleo
2 cups sugar
2 cups flour
4 eggs
1 tsp. Almond extract
1 pint blueberries (don't use canned as they turn the batter purple. I freeze fresh berries in the summer and use them frozen)
There is no soda or baking powder in the recipe.
Mix all ingredients together. Bake at 350° in a greased 9 X 13 pan for about 45 minutes or until lightly brown on top and done in center. When serving, sift a light dusting of powdered sugar on top.
Pam Grubb’s Surprise Cookies
1/2 cup margarine
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 1/2 cups flour
24 Rolos
bowl of sugar
Mix first five ingredients. Add dry ingredients and mix together. Take a teaspoon of dough and flatten. Place Rolo in the middle and roll into a ball. Roll the ball in sugar. Place on a lightly greased cookie sheet. Bake at 350 for 8 to 9 minutes.
There are about 55 pieces of Rolos in the package. If you double the recipe, you will probably need more than one package. Also, my daughter Kim says they get hard to find around Christmas so, if you plan to make these, be sure you can find the candy. In my experience, each cookie requires MORE than a teaspoon of dough...since I ended up with 85 cookies for a double batch.
Sunday, November 28, 2010
Saturday, November 20, 2010
2009 Inaugural Luncheon
I know I said that I would only post recipes on this blog that either I tired or someone I know has tried. That way I would be assured that the food would be good. I am going to make an exception, however, with this menu. I downloaded this after President Obama was elected because I wanted to see what would be served on this special occasion. All the recipes sound wonderful and could easily be adapted to use in your kitchen. If you try any of these recipes, let me know what you think!
Just click on "2009 Inaugural Luncheon" above or cut and paste this link:
http://inaugural.senate.gov/luncheon/2009luncheon.cfm
Just click on "2009 Inaugural Luncheon" above or cut and paste this link:
http://inaugural.senate.gov/luncheon/2009luncheon.cfm
Monday, November 1, 2010
Seasonal Favorites...
Our good friends, Maureen and Kurt Guelzow visited us last month while in Chicago for a conference. It is always fun to reconnect with friends and share some good food. Here is a yummy recipe from Maureen…
Last week, after being out of town for two extended periods, including a visit with Rich and Margaret in Champaign, I finally had a free day. I had recently been inspired by the wonderful food prepared by Margaret during our visit, as well as by food we ate during our travels. The day was one of the first "chilly" fall days. The wind was blowing (but not as hard as in Champaign), and the sun was shining brightly. My warm kitchen and my precious Labrador Retriever Callie at my feet created one of those rare but precious feelings that "all is right in the world." And I was inspired to create a wonderful, nutritious, dish from fall's bounty. I had gone to our local organic food market the day before and purchased fresh butternut squash and kale grown on farms on Bent Mountain, just about 20 miles from Roanoke. I tried a recipe from the Roanoke Times that I want to share with others. Kurt and I loved the dish. I hope you enjoy it, too.
Butternut "Lasagna" With Kale
Prep Time: 1 hour
Cook Time: 55 minutes
Serves 6-8
Most winter squash recipes call for baking the squash before adding it to the dish. Butternut squash with its smooth skin, can also be used in this manner.
If you use greens other than kale, or in addition to it, be sure to drain the cooking liquid before adding to the casserole.
Recipe adapted from the Terra Firma Farms Community Supported Agriculture Newsletter of Nov. 12, 2008...
1 butternut squash, peeled
1 bunch kale or other greens ( I will use 2 bunches next time because we like greens)
1 large onion
3 cloves garlic (I used 6)
3 T. olive oil
salt and pepper
2 c. diced tomatoes (I used canned diced tomatoes with basil and peppers and added the juice also. I think the juice is needed to prevent the squash from drying out as it cooks.
1 T. fresh chopped sage leaves ( I used 1 tsp. dried)
1 c. grated Gruyere, mozzarella, or fontina cheese, for topping ( I used a generous layer of shredded Parmesan/Romano over first squash layer. Then I added mozzarella over the top about 10 minutes before the dish was done. I liked the play of flavors between the sweet squash and Parmesan cheese. The mozzarella cheese was tasteless until it was reheated the next day. Therefore, experimenting with different cheese combinations would be interesting.)
Carefully cut the squash in half lengthwise, then scoop out the seeds. Place the halves face down and cut into 1/4 inch thick slices.
Remove the discard the stems from the kale or other greens. Chop the leaves roughly.
Dice the onion and mince the garlic. Saute the onion in the olive oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.
Lightly grease a 13 X 9 inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices. (( sprinkled a generous layer of Romano cheese over the squash.)
Sprinkle with salt and pepper. Spread the cooked greens over the squash, then make another layer of squash. ((I only had enough squash for 2 layers so I skipped this layer.)
Spoon the diced tomatoes and chopped sage leaves over this layer, then make another layer of squash. Top with grated cheese.
Bake the casserole at 350 for 45 minutes or until brown on top and bubbly. (I cooked it 15-20 minutes longer until the squash was tender. I added the layer of mozzarella cheese the last 10 minutes of the cooking time.)
Bon Appetit!
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Here's a wonderful recipe that will be so good during this time of the year (fall and winter). It would be a perfect accompaniment for a Thanksgiving or Christmas dinner, or just a hearty winter meal. This is from my friend, Gloria Rainer, here in Champaign. She is an outstanding cook, so I know this will be a dish you will enjoy!
Bread and Wild Rice Dressing Casserole
with dried cherries, toasted pecans and porta bella mushrooms
Serves 10 - 14 (at least)
* 2 quarts ( or eight cups) of lightly dried bread cubes
I use potato bread or a country style white bread, discard the crusts (for the birds), and cut into cubes. Place the cubes on a jelly roll pan and allow to dry for a day or two, or place them in a very low temp oven for an hour.
* 3 to 4 cups of cooked wild rice
It takes two small boxes of the Reese’s Wild Rice to get close to the four cups of cooked wild rice you will need for the recipe.
* 1 cup of finely chopped onion
* 1 cup of finely chopped celery
* 1 cup of toasted pecans, roughly chopped
* 8 to 12 oz. (or more) of Porta bella mushrooms, washed, and cut into thick slices
* 3/4 cup dried cherries
* Chicken stock (this varies but it might take anywhere from two to four cups depending on the dryness of the bread and the level of moistness you would like the dressing to be. I tend to like a moist dressing.
* 3 lightly beaten eggs (I mix in a little broth into the eggs to make it easier to incorporate the eggs into the dressing)
* 1 ½ tsp. poultry seasoning (or more)
* 3 T. fresh sage, minced (or more)
* Salt and pepper
* Butter
Have a large mixing bowl available. Place the cubed bread in the large bowl. Saute the onion and celery in about 4 T. of butter until both are soft, but not brown. Pour over the bread cubes and toss. Place another 4 T. (might need a little more) of butter into the same saute pan, and melt, then add the mushrooms. Salt the mushrooms and allow them to release water, and continue to cook until the water evaporates and you are left with the mushrooms in the butter. Pour this over the bread cubes and toss again. Add the poultry seasoning and minced sage and toss. Add the wild rice, toasted pecans, and dried cherries and toss. Now add the warm chicken broth, beginning with one cup. At the same time add the beaten eggs. Toss the mixture. Continue to add broth a half cup at a time until you reach the point of moistness you want. Since I like a moist dressing, I add broth until the bread cubes begin breaking down somewhat. Check the seasoning, add more if you like. (I usually do.) Add salt and pepper.
Pour the mixture in a large greased casserole or a glass baking dish. Some recipes say to pour a little melted butter on top or the casserole, but I didn’t do that step. Cover the baking dish with tin foil. This is an important step since it allows the moisture to become evenly distributed through-out the dressing. Bake at 375 degrees (preheated oven) for 35 minutes. Then uncover and continue baking for about 15 minutes or until the top is beginning to brown and form a light crust.
Last week, after being out of town for two extended periods, including a visit with Rich and Margaret in Champaign, I finally had a free day. I had recently been inspired by the wonderful food prepared by Margaret during our visit, as well as by food we ate during our travels. The day was one of the first "chilly" fall days. The wind was blowing (but not as hard as in Champaign), and the sun was shining brightly. My warm kitchen and my precious Labrador Retriever Callie at my feet created one of those rare but precious feelings that "all is right in the world." And I was inspired to create a wonderful, nutritious, dish from fall's bounty. I had gone to our local organic food market the day before and purchased fresh butternut squash and kale grown on farms on Bent Mountain, just about 20 miles from Roanoke. I tried a recipe from the Roanoke Times that I want to share with others. Kurt and I loved the dish. I hope you enjoy it, too.
Butternut "Lasagna" With Kale
Prep Time: 1 hour
Cook Time: 55 minutes
Serves 6-8
Most winter squash recipes call for baking the squash before adding it to the dish. Butternut squash with its smooth skin, can also be used in this manner.
If you use greens other than kale, or in addition to it, be sure to drain the cooking liquid before adding to the casserole.
Recipe adapted from the Terra Firma Farms Community Supported Agriculture Newsletter of Nov. 12, 2008...
1 butternut squash, peeled
1 bunch kale or other greens ( I will use 2 bunches next time because we like greens)
1 large onion
3 cloves garlic (I used 6)
3 T. olive oil
salt and pepper
2 c. diced tomatoes (I used canned diced tomatoes with basil and peppers and added the juice also. I think the juice is needed to prevent the squash from drying out as it cooks.
1 T. fresh chopped sage leaves ( I used 1 tsp. dried)
1 c. grated Gruyere, mozzarella, or fontina cheese, for topping ( I used a generous layer of shredded Parmesan/Romano over first squash layer. Then I added mozzarella over the top about 10 minutes before the dish was done. I liked the play of flavors between the sweet squash and Parmesan cheese. The mozzarella cheese was tasteless until it was reheated the next day. Therefore, experimenting with different cheese combinations would be interesting.)
Carefully cut the squash in half lengthwise, then scoop out the seeds. Place the halves face down and cut into 1/4 inch thick slices.
Remove the discard the stems from the kale or other greens. Chop the leaves roughly.
Dice the onion and mince the garlic. Saute the onion in the olive oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.
Lightly grease a 13 X 9 inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices. (( sprinkled a generous layer of Romano cheese over the squash.)
Sprinkle with salt and pepper. Spread the cooked greens over the squash, then make another layer of squash. ((I only had enough squash for 2 layers so I skipped this layer.)
Spoon the diced tomatoes and chopped sage leaves over this layer, then make another layer of squash. Top with grated cheese.
Bake the casserole at 350 for 45 minutes or until brown on top and bubbly. (I cooked it 15-20 minutes longer until the squash was tender. I added the layer of mozzarella cheese the last 10 minutes of the cooking time.)
Bon Appetit!
#####
Here's a wonderful recipe that will be so good during this time of the year (fall and winter). It would be a perfect accompaniment for a Thanksgiving or Christmas dinner, or just a hearty winter meal. This is from my friend, Gloria Rainer, here in Champaign. She is an outstanding cook, so I know this will be a dish you will enjoy!
Bread and Wild Rice Dressing Casserole
with dried cherries, toasted pecans and porta bella mushrooms
Serves 10 - 14 (at least)
* 2 quarts ( or eight cups) of lightly dried bread cubes
I use potato bread or a country style white bread, discard the crusts (for the birds), and cut into cubes. Place the cubes on a jelly roll pan and allow to dry for a day or two, or place them in a very low temp oven for an hour.
* 3 to 4 cups of cooked wild rice
It takes two small boxes of the Reese’s Wild Rice to get close to the four cups of cooked wild rice you will need for the recipe.
* 1 cup of finely chopped onion
* 1 cup of finely chopped celery
* 1 cup of toasted pecans, roughly chopped
* 8 to 12 oz. (or more) of Porta bella mushrooms, washed, and cut into thick slices
* 3/4 cup dried cherries
* Chicken stock (this varies but it might take anywhere from two to four cups depending on the dryness of the bread and the level of moistness you would like the dressing to be. I tend to like a moist dressing.
* 3 lightly beaten eggs (I mix in a little broth into the eggs to make it easier to incorporate the eggs into the dressing)
* 1 ½ tsp. poultry seasoning (or more)
* 3 T. fresh sage, minced (or more)
* Salt and pepper
* Butter
Have a large mixing bowl available. Place the cubed bread in the large bowl. Saute the onion and celery in about 4 T. of butter until both are soft, but not brown. Pour over the bread cubes and toss. Place another 4 T. (might need a little more) of butter into the same saute pan, and melt, then add the mushrooms. Salt the mushrooms and allow them to release water, and continue to cook until the water evaporates and you are left with the mushrooms in the butter. Pour this over the bread cubes and toss again. Add the poultry seasoning and minced sage and toss. Add the wild rice, toasted pecans, and dried cherries and toss. Now add the warm chicken broth, beginning with one cup. At the same time add the beaten eggs. Toss the mixture. Continue to add broth a half cup at a time until you reach the point of moistness you want. Since I like a moist dressing, I add broth until the bread cubes begin breaking down somewhat. Check the seasoning, add more if you like. (I usually do.) Add salt and pepper.
Pour the mixture in a large greased casserole or a glass baking dish. Some recipes say to pour a little melted butter on top or the casserole, but I didn’t do that step. Cover the baking dish with tin foil. This is an important step since it allows the moisture to become evenly distributed through-out the dressing. Bake at 375 degrees (preheated oven) for 35 minutes. Then uncover and continue baking for about 15 minutes or until the top is beginning to brown and form a light crust.
Saturday, September 25, 2010
Food of Love...
Duke Orsino:
If music be the food of love, play on,
Give me excess of it; that surfeiting,
The appetite may sicken, and so die.
Twelfth Night Act 1, scene 1, 1–3
All of us have foods that we associate with romantic occasions or loved ones. Maybe it’s a decadent chocolate dessert or spaghetti and meatballs a la Lady and the Tramp. Whatever the food, it’s fun to remember those romantic times and the food that helped make them truly special.
When Rich and I were dating, the first meal he ever cooked for me was Welsh Rarebit out of the 1971 revised version of the 1959 classic, The James Beard Cookbook. We still have that paperback cookbook with its $1.25 price noted on the front. I remember being so impressed that Rich could cook such a sophisticated dish with such an exotic sounding name. I had never had it before and thought it was just delicious. I still love this dish and Rich still loves cooking it for me.
James Beard’s Welsh Rarebit
1 lb. sharp cheddar cheese, grated
1 T. butter
1 cup ale or beer
1 egg
1 t. dry mustard
2 t. Worcestershire sauce
Using a double boiler, heat the water in the lower section and melt the butter in the upper section. Add the grated cheese and stir until it melts. Very slowly add the ale or beer, blending it in. Beat the egg slightly with the mustard and Worcestershire sauce, and add a few spoonfuls of the cheese mixture. Then slowly stir the egg mixture into the cheese, being sure that they blend thoroughly. Do not let the water boil, and do not let the cheese mixture get too hot or the egg with curdle. As soon as it is hot through, serve it over well-buttered toast.
Note: We serve it over toasted French bread that has been topped with crisp fried bacon. Serve with a tossed green salad and a good wine. Yumm!!
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This recipe is from the Hotel Roanoke in Roanoke, VA. Rich and I used to go there on special occasions in our early years of marriage. This was one of our favorite dishes and continues to be something we like to cook together.
Steak Diane
Take two nice beef fillets (I use fillet mignon) and pound them until they are about 1/4 to 1/2 inch thick.
In a pan, melt 2-3 T of butter and lightly brown the meat on both sides. Remove the meat. Add chopped shallots, garlic, mushrooms, and a splash of Worchester sauce to the pan and saute until the mushrooms are soft. (I didn't list the amount of shallots, garlic, mushrooms or Worchester because you can use as much or as little as you like.)
Move the mushroom/shallot/garlic mixture to the side of the pan and add the steaks again, cooking... on medium-low heat... until medium well (depending on the thickness of the meat, it should only take a couple of minutes on each side). Smear a little Dijon mustard on top of the meat. Pour a little brandy over the meat and flambe. BE CAREFUL! If you pour too much brandy on the meat or if you get too close, your romantic meal could turn into a kitchen tragedy!!
This dish is great served with risotto. I usually spoon a little of the sauce on top of the risotto as well. Add a nice salad, some crusty bread, and a good Zinfandel or Cab Franc and you've got a great meal!
If music be the food of love, play on,
Give me excess of it; that surfeiting,
The appetite may sicken, and so die.
Twelfth Night Act 1, scene 1, 1–3
All of us have foods that we associate with romantic occasions or loved ones. Maybe it’s a decadent chocolate dessert or spaghetti and meatballs a la Lady and the Tramp. Whatever the food, it’s fun to remember those romantic times and the food that helped make them truly special.
When Rich and I were dating, the first meal he ever cooked for me was Welsh Rarebit out of the 1971 revised version of the 1959 classic, The James Beard Cookbook. We still have that paperback cookbook with its $1.25 price noted on the front. I remember being so impressed that Rich could cook such a sophisticated dish with such an exotic sounding name. I had never had it before and thought it was just delicious. I still love this dish and Rich still loves cooking it for me.
James Beard’s Welsh Rarebit
1 lb. sharp cheddar cheese, grated
1 T. butter
1 cup ale or beer
1 egg
1 t. dry mustard
2 t. Worcestershire sauce
Using a double boiler, heat the water in the lower section and melt the butter in the upper section. Add the grated cheese and stir until it melts. Very slowly add the ale or beer, blending it in. Beat the egg slightly with the mustard and Worcestershire sauce, and add a few spoonfuls of the cheese mixture. Then slowly stir the egg mixture into the cheese, being sure that they blend thoroughly. Do not let the water boil, and do not let the cheese mixture get too hot or the egg with curdle. As soon as it is hot through, serve it over well-buttered toast.
Note: We serve it over toasted French bread that has been topped with crisp fried bacon. Serve with a tossed green salad and a good wine. Yumm!!
#####
This recipe is from the Hotel Roanoke in Roanoke, VA. Rich and I used to go there on special occasions in our early years of marriage. This was one of our favorite dishes and continues to be something we like to cook together.
Steak Diane
Take two nice beef fillets (I use fillet mignon) and pound them until they are about 1/4 to 1/2 inch thick.
In a pan, melt 2-3 T of butter and lightly brown the meat on both sides. Remove the meat. Add chopped shallots, garlic, mushrooms, and a splash of Worchester sauce to the pan and saute until the mushrooms are soft. (I didn't list the amount of shallots, garlic, mushrooms or Worchester because you can use as much or as little as you like.)
Move the mushroom/shallot/garlic mixture to the side of the pan and add the steaks again, cooking... on medium-low heat... until medium well (depending on the thickness of the meat, it should only take a couple of minutes on each side). Smear a little Dijon mustard on top of the meat. Pour a little brandy over the meat and flambe. BE CAREFUL! If you pour too much brandy on the meat or if you get too close, your romantic meal could turn into a kitchen tragedy!!
This dish is great served with risotto. I usually spoon a little of the sauce on top of the risotto as well. Add a nice salad, some crusty bread, and a good Zinfandel or Cab Franc and you've got a great meal!
Comfort Food...
The inspiration for this cookbook/recipe blog came from Beth Macy, journalist extraordinaire and darn good cook. Beth and Rich worked together for many years at The Roanoke Times. She gave Rich and me a cookbook a few years ago that she lovingly wrote and illustrated. She was kind enough to include one of my recipes in the book. I now want to share a recipe from her book, “Red Tongs & Tomato Pie ~ Comfort Food That Won’t Kill Ya.”
This is what Beth says about the following recipe:
My favorite-ever-Sunday-afternoon-in-winter food, from my favorite-ever collection of food essays: “More Home Cooking — A Winter Returns to the Kitchen by Laurie Colwin.”
Laurie Colwin’s Best-Ever Tomato Pie
The pie has a double biscuit-dough crust, made by blending 2 cups flour, 1 stick butter, 4 t. baking powder, and approximately ¾ cup milk, either by hand or in a food processor. Roll out half the dough on a floured surface and line a 9” pie plate with it. Then add tomatoes (use either 2 lbs. of fresh tomatoes, peeled and sliced, or 2 – 28 oz. cans plum tomatoes, drained well and sliced.) Scatter the tomatoes with chopped basil, chives, or scallions, depending on their availability and your mood. Grate 1 ½ cups sharp cheddar cheese and sprinkle I cup of it on top of the tomatoes. Then over this, drizzle 1/3 cup mayonnaise that has been thinned with 2 T. lemon juice and top everything with the rest of the grated cheese. Roll out the remaining dough, fit it over the filling, and pinch the edges of the dough together to seal. Cut several steam vents in the top crust and bake the pie at 400° for about 25 minutes. The secret of this pie is to reheat it before serving, which among other things ensures that the cheese is soft and gooey.
Bonus Tomato Recipe: Laurie’s Roasted Tomatoes
Take 2 or 3 cans good quality tomatoes and drain
Spread out on a baking sheet
Drizzle with olive oil
Sprinkle with chopped garlic and salt
Bake at 325° for 20 minutes or so
Serve on crackers or bread with goat cheese, good Irish cheddar, or nothing at all.
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Nov. 6, 2011
Here is a yummy soup that my good friend Mary Ann Snyder gave me. It is from a Pillsbury Slow Cooker cookbook.
Fire Roasted Tomato Chicken Tortilla Soup
Prep time: 20 Min
Start to finish: 7 hours & 20 minutes
Servings: 7( 1 1/4 cups each)
1 lb boneless skinless chicken thighs
1 carton(32 oz) Progresso Chicken Broth
2 cups Green Giant Niblets frozen whole kernal corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper(cayenne)
1/4 cup chopped fresh cilantro leaves
2 tablespoons vegetable oil
lime wedges, if desired
chopped avocado, if desired
1. In 3-4 quart slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas, chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or on high setting 3-4 hours or until juice of chicken is clear when center of thickest part is cut(165 F).
2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
3. Heat oil in 9-inch skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges, and/or avocado.
For those counting calories... 1 serving = 350 calories; total fat = 11g.; total carbs = 41 g.; fiber = 9g.; protein = 22g. Weight Watchers Points Plus = 9 points per serving.
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Nov. 14, 2011
Here's a dish that has "comfort" written all over it from my friend, Robin Scott, in Roanoke, VA...
Slow-Cooked Mac'nCheese
1 pkg (16oz) elbow macaroni
1/2 cup butter (melted)
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 pz) shredded cheddar cheese, divided (3 c/ 1c)
1/8 t paprika
Cook macaroni according to pkg directions. Drain. Place in 5 qt slow cooker. Add butter. In bowl, combine eggs, evaporated milk, soup, milk and 3 C cheese. Pour over macaroni and stir to combine. Cover and cook on low for 4 hrs.
Sprinkle with remaining 1 C cheese and cook 15 more mins. Sprinkle with paprika.
(Yield 10 servings)
This is what Beth says about the following recipe:
My favorite-ever-Sunday-afternoon-in-winter food, from my favorite-ever collection of food essays: “More Home Cooking — A Winter Returns to the Kitchen by Laurie Colwin.”
Laurie Colwin’s Best-Ever Tomato Pie
The pie has a double biscuit-dough crust, made by blending 2 cups flour, 1 stick butter, 4 t. baking powder, and approximately ¾ cup milk, either by hand or in a food processor. Roll out half the dough on a floured surface and line a 9” pie plate with it. Then add tomatoes (use either 2 lbs. of fresh tomatoes, peeled and sliced, or 2 – 28 oz. cans plum tomatoes, drained well and sliced.) Scatter the tomatoes with chopped basil, chives, or scallions, depending on their availability and your mood. Grate 1 ½ cups sharp cheddar cheese and sprinkle I cup of it on top of the tomatoes. Then over this, drizzle 1/3 cup mayonnaise that has been thinned with 2 T. lemon juice and top everything with the rest of the grated cheese. Roll out the remaining dough, fit it over the filling, and pinch the edges of the dough together to seal. Cut several steam vents in the top crust and bake the pie at 400° for about 25 minutes. The secret of this pie is to reheat it before serving, which among other things ensures that the cheese is soft and gooey.
Bonus Tomato Recipe: Laurie’s Roasted Tomatoes
Take 2 or 3 cans good quality tomatoes and drain
Spread out on a baking sheet
Drizzle with olive oil
Sprinkle with chopped garlic and salt
Bake at 325° for 20 minutes or so
Serve on crackers or bread with goat cheese, good Irish cheddar, or nothing at all.
########
Nov. 6, 2011
Here is a yummy soup that my good friend Mary Ann Snyder gave me. It is from a Pillsbury Slow Cooker cookbook.
Fire Roasted Tomato Chicken Tortilla Soup
Prep time: 20 Min
Start to finish: 7 hours & 20 minutes
Servings: 7( 1 1/4 cups each)
1 lb boneless skinless chicken thighs
1 carton(32 oz) Progresso Chicken Broth
2 cups Green Giant Niblets frozen whole kernal corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) Progresso black beans, drained, rinsed
1 sweet red bell pepper, chopped
1 medium onion, chopped (1/2 cup)
9 corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper(cayenne)
1/4 cup chopped fresh cilantro leaves
2 tablespoons vegetable oil
lime wedges, if desired
chopped avocado, if desired
1. In 3-4 quart slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas, chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or on high setting 3-4 hours or until juice of chicken is clear when center of thickest part is cut(165 F).
2. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
3. Heat oil in 9-inch skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges, and/or avocado.
For those counting calories... 1 serving = 350 calories; total fat = 11g.; total carbs = 41 g.; fiber = 9g.; protein = 22g. Weight Watchers Points Plus = 9 points per serving.
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Nov. 14, 2011
Here's a dish that has "comfort" written all over it from my friend, Robin Scott, in Roanoke, VA...
Slow-Cooked Mac'nCheese
1 pkg (16oz) elbow macaroni
1/2 cup butter (melted)
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can (10 3/4 oz) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16 pz) shredded cheddar cheese, divided (3 c/ 1c)
1/8 t paprika
Cook macaroni according to pkg directions. Drain. Place in 5 qt slow cooker. Add butter. In bowl, combine eggs, evaporated milk, soup, milk and 3 C cheese. Pour over macaroni and stir to combine. Cover and cook on low for 4 hrs.
Sprinkle with remaining 1 C cheese and cook 15 more mins. Sprinkle with paprika.
(Yield 10 servings)
Sweets...
When we moved to Illinois nearly 6 years ago, we were blessed to find a house next door to the sweetest people I know… Lucille and Bill Carlyle. They quickly became good friends and “shared custody” of our dachshund, Gracie. We moved to another house in Champaign (7 miles away) last summer, but we still consider Lucille and Bill our neighbors and always our good friends. How appropriate to start off my section on Sweets, with recipes from Sweet Lucille!
Ice Cream Pie
1 cup sifted flour
¼ cup quick oats
¼ cup brown sugar
½ cup chopped pecans
Mix the above ingredients thoroughly and pat into a well-buttered pan. Bake at 400° for 15 minutes. Take out of the oven and mix with a spoon until it crumbles and let cool.
Pat ½ crumbs into buttered 9”-10” pie pan. Drizzle ¼ jar butterscotch topping over the crumbs and freeze. Soften 3 lbs. Baskin-Robbins pralines and cream ice cream and then spread over the frozen mixture. Drizzle with ¼ jar butterscotch topping and the remaining crumbs. Freeze again.
You may also use chocolate almond or mocha ice creams instead of the pralines and cream.
Lorna Doone Dessert
Crust:
1 pkg. Lorna Doone cookies, crushed. Mix with 1 stick margarine. Put in 9 x 13 pyrex dish and set in freezer while preparing the filling.
Filling: 2 small pkgs. instant vanilla pudding mix and 2 cups milk. Add 1 qt. butter pecan ice cream, softened. Pour filling over crust and chill in refrigerator until set. Frost with Cool Whip and sprinkle with crushed Heath Bars or Heath Bit O’ Brickle.
Note: Recipe fits 10” pie plate very full. You may also use butter pecan pudding mix and praline pecan ice cream.
Fudge Pie
Mix together
1 ½ cup sugar
1/3 cup flour
1/3 cup cocoa
1 cup hot water
¼ t. salt
Heat to boiling and remove from heat. Add ½ cup milk. Beat 2 egg yolks with ¼ cup milk. Add to other ingredients and cook until thick. Remove from heat and add 2 T. butter and 1 t. vanilla.
Pour into a baked pie crust and top with Cool Whip and pecans.
#####
Pat Dillard is a dear friend of mine from Roanoke. We worked together for a few years at the Presbyterian Community Center and she is another one of my spiritual mentors. Pat and I have one big thing in common... we love good food! Here are three of her favorite sweet recipes...
PUFFED PASTRY
½ cup butter, softened 1 cup all-purpose flour
1 cup all-purpose flour 3 eggs
2 TBS water Powdered Sugar Glaze
½ cup butter Chopped nuts (optional)
1 tsp almond extract
Heat oven to 350. Cut ½ cup butter into 1 cup flour until particles are mealy. Sprinkle 2 TBS water over flour mixture; use fork to mix. Gather mixture into
a ball; divide into halves. Pat each half into a rectangle, 12’x3” on an ungreased
cookie sheet. The rectangles should be around 3” apart.
Heat ½ butter and 1 cup water to rolling boil: remove from heat. Quickly stir in
almond extract and 1 cup of flour. Stir vigorously over low heat until mixture forms
a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy.
Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. Topping will shrink and fall forming a custardy top. Spread with powdered sugar glaze and nuts if desired.
Powdered Sugar Glaze: Mix 1½ cups of powdered sugar, 2 TBS butter softened, and 1tsp vanilla. Stir in 1 to 2 TBS of warm water, tsp at a time until smooth and a good consistency.
This has been a continued favorite in the family and everyone I give the recipe to.
FRENCH DEEP DISH APPLE PIE
In a bowl sift together 2 ½ cups of flour and ½ tsp salt. Cut in 1 ½ sticks or
¾ cup butter until the mixture is mealy. Mix together 2 egg yolks, lightly beaten, 7 TBS apple cider or apple juice. Add 1TBS lemon juice. With a fork gradually work the egg yolk mixture into the flour until the pastry holds together.
Divide it in half and roll out one half on a lightly floured board. Press the pastry onto the bottom and sides of a 9” deep pie dish. Chill the shell and the remaining pastry.
Peel and core 6 large greening apples and slice them thinly. Mix together 1 cup sugar, 1TBS flour, ½ tsp each of cinnamon and nutmeg and a pinch of salt. Toss in ¾ cup raisins coated with 1TBS flour. In the pie shell arrange alternate layers of the apples and sugar mixture and the raisins. Cover the top of the pie with the remaining pastry, thinly rolled.
Slash the top in several places and seal the edges of the pie. Bake the pie in a moderate oven 350 for 60-70 minutes or until the pastry of golden. Cool the pie thoroughly. Depending on the oven, top of pie can get brown because of the eggs and apple cider. I always think that juicy apples helped this recipe because it tends to get a little dry in the baking. My husband made this every fall when the apples came in. I haven’t made it since he died 3 years ago but writing this has whetted my appetite. This recipe came from a 1960’s Gourmet magazine.
APPLE CUSTARD PIE
7 Medium Apples; grated
2 whole eggs beaten
2 TBS flour
1-1/2 cups sugar depending on tartness of apples
¼ tsp nutmeg and a dash of allspice
1tsp vanilla
1TBS milk
Mix all dry ingredients together. Add vanilla and milk to beaten eggs and then add to grated apples
Mix apples, eggs, vanilla and milk to dry ingredients until thoroughly mixed.
Pour into unbaked pie shell and bake at 400 for 10 minutes; reduce heat to 325 and bake for 1 hour or until brown. YUM!
This was my Mom’s favorite recipe. I’m not sure where she got it, but I have never been able to make the flaky pie crust she used to make. She had the touch.
#####
This recipe really could go under "You CAN Go Home Again," but it is such a good and easy "sweet" recipe, that I thought I'd put it here. I have made it with peaches, blackberries, and blueberries. Once I used peaches AND blueberries and it was wonderful.
Margaret's Peach Cobbler
Melt one stick of butter (or margarine) in a casserole dish. Make sure the dish isn't too deep so the cobbler will cook through.
In a bowl, stir together 1 cup sugar, 1 cup self-rising flour, and 2/3 cup milk.
Pour mixture over the melted butter or margarine. Do not stir!
Add peaches... about 2 cups, peeled and sliced. Again, do not stir. You can use canned peaches, but drain off most of the juice if you do. I have also made this with fresh blueberries and fresh blackberries.
Bake at 350° for about 30 minutes or until lightly brown on top and firm to the touch.
Serve warm with vanilla ice cream. Yummm!
Here is another one of my favorite sweet recipes. I've seen variations on this recipe... one includes 1/2 cup crunchy peanut butter. You could also substitute walnuts or almonds for the pecans.
Preacher Cookies
* 2 cups sugar
* 1/2 cup milk
* 2 cups uncooked oatmeal (quick cook)
* 1 t. vanilla
* 1 stick margarine or butter
* 1/2 cup cocoa
* 1 cup chopped pecans or coconut
Combine sugar, margarine/butter, and milk in sauce pan and boil for 3 minutes. Remove from heat and add cocoa, oatmeal, vanilla and nuts or coconut. Beat quickly while hot. Then drop onto a baking sheet or counter-top that has been lined with parchment paper or waxed paper. When completely cooled, remove to an air-tight container and keep in a cool place or refrigerate.
#####
July 24, 2011
Rich and I went to a Greek dinner recently and had a wonderful meal. The cake that was served for dessert was amazing. I asked my friend, Claire Skaperdas, if she happened to have a recipe for a cake like the one we had and she did. Here it is..
Karithopita
6 eggs, separated
1 cup sugar
1/2 tsp cinnamon
1/2 tsp orange peel, grated
1/8 tsp cream of tartar
1 cup ground zwieback crumbs
2 tsp baking powder
1 cup ground walnuts
Syrup
2 cups sugar
1 cup water
1 tsp orange rind
1 Tbs lemon juice
Beat egg yolks until thick. Add sugar, cinnamon, orange peel.
In another bowl beat egg whites with cream of tartar till stiff. Fold yolk mixture into egg whites,
Sift flour, baking powder. Fold into egg mixture.
Fold in nuts.
Bake in greased 9 x 13 inch pan for 40 minutes at 350 or until done. Test to make sure cake is firm.
Bring to boil all the syrup ingredients and simmer for 10 minutes. COOL.
Carefully pour cool syrup over hot cake.
(Note: A very important tip when making Greek desserts that require a syrup. The syrup must always be cool. I make mine before I begin to make the cake or even a couple of hours before otherwise when you pour hot syrup over hot cake, the cake tends to fall apart.)
When cake is completely cool cut into diamond (traditional shape) shape. Cover the cake and let stand for several hours. Actually the cake is best made a day or 2 before serving, if you can wait that long!
Ice Cream Pie
1 cup sifted flour
¼ cup quick oats
¼ cup brown sugar
½ cup chopped pecans
Mix the above ingredients thoroughly and pat into a well-buttered pan. Bake at 400° for 15 minutes. Take out of the oven and mix with a spoon until it crumbles and let cool.
Pat ½ crumbs into buttered 9”-10” pie pan. Drizzle ¼ jar butterscotch topping over the crumbs and freeze. Soften 3 lbs. Baskin-Robbins pralines and cream ice cream and then spread over the frozen mixture. Drizzle with ¼ jar butterscotch topping and the remaining crumbs. Freeze again.
You may also use chocolate almond or mocha ice creams instead of the pralines and cream.
Lorna Doone Dessert
Crust:
1 pkg. Lorna Doone cookies, crushed. Mix with 1 stick margarine. Put in 9 x 13 pyrex dish and set in freezer while preparing the filling.
Filling: 2 small pkgs. instant vanilla pudding mix and 2 cups milk. Add 1 qt. butter pecan ice cream, softened. Pour filling over crust and chill in refrigerator until set. Frost with Cool Whip and sprinkle with crushed Heath Bars or Heath Bit O’ Brickle.
Note: Recipe fits 10” pie plate very full. You may also use butter pecan pudding mix and praline pecan ice cream.
Fudge Pie
Mix together
1 ½ cup sugar
1/3 cup flour
1/3 cup cocoa
1 cup hot water
¼ t. salt
Heat to boiling and remove from heat. Add ½ cup milk. Beat 2 egg yolks with ¼ cup milk. Add to other ingredients and cook until thick. Remove from heat and add 2 T. butter and 1 t. vanilla.
Pour into a baked pie crust and top with Cool Whip and pecans.
#####
Pat Dillard is a dear friend of mine from Roanoke. We worked together for a few years at the Presbyterian Community Center and she is another one of my spiritual mentors. Pat and I have one big thing in common... we love good food! Here are three of her favorite sweet recipes...
PUFFED PASTRY
½ cup butter, softened 1 cup all-purpose flour
1 cup all-purpose flour 3 eggs
2 TBS water Powdered Sugar Glaze
½ cup butter Chopped nuts (optional)
1 tsp almond extract
Heat oven to 350. Cut ½ cup butter into 1 cup flour until particles are mealy. Sprinkle 2 TBS water over flour mixture; use fork to mix. Gather mixture into
a ball; divide into halves. Pat each half into a rectangle, 12’x3” on an ungreased
cookie sheet. The rectangles should be around 3” apart.
Heat ½ butter and 1 cup water to rolling boil: remove from heat. Quickly stir in
almond extract and 1 cup of flour. Stir vigorously over low heat until mixture forms
a ball, about 1 minute; remove from heat. Add eggs; beat until smooth and glossy.
Spread half of the topping over each rectangle. Bake until topping is crisp and brown, about 1 hour; cool. Topping will shrink and fall forming a custardy top. Spread with powdered sugar glaze and nuts if desired.
Powdered Sugar Glaze: Mix 1½ cups of powdered sugar, 2 TBS butter softened, and 1tsp vanilla. Stir in 1 to 2 TBS of warm water, tsp at a time until smooth and a good consistency.
This has been a continued favorite in the family and everyone I give the recipe to.
FRENCH DEEP DISH APPLE PIE
In a bowl sift together 2 ½ cups of flour and ½ tsp salt. Cut in 1 ½ sticks or
¾ cup butter until the mixture is mealy. Mix together 2 egg yolks, lightly beaten, 7 TBS apple cider or apple juice. Add 1TBS lemon juice. With a fork gradually work the egg yolk mixture into the flour until the pastry holds together.
Divide it in half and roll out one half on a lightly floured board. Press the pastry onto the bottom and sides of a 9” deep pie dish. Chill the shell and the remaining pastry.
Peel and core 6 large greening apples and slice them thinly. Mix together 1 cup sugar, 1TBS flour, ½ tsp each of cinnamon and nutmeg and a pinch of salt. Toss in ¾ cup raisins coated with 1TBS flour. In the pie shell arrange alternate layers of the apples and sugar mixture and the raisins. Cover the top of the pie with the remaining pastry, thinly rolled.
Slash the top in several places and seal the edges of the pie. Bake the pie in a moderate oven 350 for 60-70 minutes or until the pastry of golden. Cool the pie thoroughly. Depending on the oven, top of pie can get brown because of the eggs and apple cider. I always think that juicy apples helped this recipe because it tends to get a little dry in the baking. My husband made this every fall when the apples came in. I haven’t made it since he died 3 years ago but writing this has whetted my appetite. This recipe came from a 1960’s Gourmet magazine.
APPLE CUSTARD PIE
7 Medium Apples; grated
2 whole eggs beaten
2 TBS flour
1-1/2 cups sugar depending on tartness of apples
¼ tsp nutmeg and a dash of allspice
1tsp vanilla
1TBS milk
Mix all dry ingredients together. Add vanilla and milk to beaten eggs and then add to grated apples
Mix apples, eggs, vanilla and milk to dry ingredients until thoroughly mixed.
Pour into unbaked pie shell and bake at 400 for 10 minutes; reduce heat to 325 and bake for 1 hour or until brown. YUM!
This was my Mom’s favorite recipe. I’m not sure where she got it, but I have never been able to make the flaky pie crust she used to make. She had the touch.
#####
This recipe really could go under "You CAN Go Home Again," but it is such a good and easy "sweet" recipe, that I thought I'd put it here. I have made it with peaches, blackberries, and blueberries. Once I used peaches AND blueberries and it was wonderful.
Margaret's Peach Cobbler
Melt one stick of butter (or margarine) in a casserole dish. Make sure the dish isn't too deep so the cobbler will cook through.
In a bowl, stir together 1 cup sugar, 1 cup self-rising flour, and 2/3 cup milk.
Pour mixture over the melted butter or margarine. Do not stir!
Add peaches... about 2 cups, peeled and sliced. Again, do not stir. You can use canned peaches, but drain off most of the juice if you do. I have also made this with fresh blueberries and fresh blackberries.
Bake at 350° for about 30 minutes or until lightly brown on top and firm to the touch.
Serve warm with vanilla ice cream. Yummm!
Here is another one of my favorite sweet recipes. I've seen variations on this recipe... one includes 1/2 cup crunchy peanut butter. You could also substitute walnuts or almonds for the pecans.
Preacher Cookies
* 2 cups sugar
* 1/2 cup milk
* 2 cups uncooked oatmeal (quick cook)
* 1 t. vanilla
* 1 stick margarine or butter
* 1/2 cup cocoa
* 1 cup chopped pecans or coconut
Combine sugar, margarine/butter, and milk in sauce pan and boil for 3 minutes. Remove from heat and add cocoa, oatmeal, vanilla and nuts or coconut. Beat quickly while hot. Then drop onto a baking sheet or counter-top that has been lined with parchment paper or waxed paper. When completely cooled, remove to an air-tight container and keep in a cool place or refrigerate.
#####
July 24, 2011
Rich and I went to a Greek dinner recently and had a wonderful meal. The cake that was served for dessert was amazing. I asked my friend, Claire Skaperdas, if she happened to have a recipe for a cake like the one we had and she did. Here it is..
Karithopita
6 eggs, separated
1 cup sugar
1/2 tsp cinnamon
1/2 tsp orange peel, grated
1/8 tsp cream of tartar
1 cup ground zwieback crumbs
2 tsp baking powder
1 cup ground walnuts
Syrup
2 cups sugar
1 cup water
1 tsp orange rind
1 Tbs lemon juice
Beat egg yolks until thick. Add sugar, cinnamon, orange peel.
In another bowl beat egg whites with cream of tartar till stiff. Fold yolk mixture into egg whites,
Sift flour, baking powder. Fold into egg mixture.
Fold in nuts.
Bake in greased 9 x 13 inch pan for 40 minutes at 350 or until done. Test to make sure cake is firm.
Bring to boil all the syrup ingredients and simmer for 10 minutes. COOL.
Carefully pour cool syrup over hot cake.
(Note: A very important tip when making Greek desserts that require a syrup. The syrup must always be cool. I make mine before I begin to make the cake or even a couple of hours before otherwise when you pour hot syrup over hot cake, the cake tends to fall apart.)
When cake is completely cool cut into diamond (traditional shape) shape. Cover the cake and let stand for several hours. Actually the cake is best made a day or 2 before serving, if you can wait that long!
Wednesday, September 1, 2010
Not Eating, But Still Cooking...
Roger Ebert is an Urbana, Illinois favorite son. This article in today's New York Times warrants a post on this recipe blog. Remember how precious a gift it is to enjoy a good meal!
August 31, 2010
Roger Ebert: No Longer an Eater, Still a Cook
By KIM SEVERSON
Harbert, Mich.
THE first several minutes at a restaurant with Roger Ebert are awkward.
It’s not that you can’t find a million things to discuss. Mr. Ebert, 68, has reviewed movies for more than four decades. He’s driven around with Robert Mitchum while the actor got stoned and lost on the Pennsylvania Turnpike. He once owned a 1957 Studebaker and still owns a Pulitzer Prize.
The thing is, he doesn’t eat and he doesn’t talk. Or rather, he can’t eat and he can’t talk. He hasn’t for four years, ever since cancer took his lower jaw, and three attempts to rebuild his face and his voice failed.
In those first few moments at the table, you try not to look at the empty place where his jaw used to be. You wonder how it feels to receive your nourishment through a tube directly into your stomach. You cringe when the waitress offers him a menu and asks if he wants something to drink.
But soon, in a flurry of hand gestures, glances, scribbles in a little spiral notebook and patient asides from his wife, Chaz, he’s having a conversation. You’re laughing. And you get to ask the question: How bad do you miss eating?
“For a few days I could think of nothing but root beer,” he said about the weeks after the surgery that removed much of his jaw. He passed through a candy fixation, romancing Red Hots and licorice-flavored Chuckles.
And he circled back time and again to a favorite meal served at Steak ’n Shake, an old-fashioned hamburger chain beloved in his part of the Midwest. When he wrote about it last year on his blog, Roger Ebert’s Journal, people saw that the legendary movie critic for The Chicago Sun-Times could also knock out some great food writing.
“A downstate Illinois boy loves the Steak ’n Shake as a Puerto Rican loves rice and beans, an Egyptian loves falafel, a Brit loves banger and mash, an Indian loves tikki ki chaat, a Swede loves herring, a Finn loves reindeer jerky, and a Canadian loves bran muffins,” he wrote. “These matters do not involve taste. They involve a deep-seated conviction that a food is absolutely right, and always has been, and always will be.”
He both writes and thinks about food in the present tense. Ask about favorite foods and he’ll scribble a note: “I love spicy and Indian.” An offer to bring some New Jersey peaches to his summer home here on the shore of Lake Michigan brings a sharp defense of Michigan peaches and a menu idea. “Maybe for dessert we could have a salad of local fresh fruits.”
“Food for me is in the present tense,” he said. “Eating for me is now only in the past tense.” He says he has a “voluptuous food memory” that gets stronger all the time.
“I can remember the taste and smell of everything, even though I can no longer taste or smell,” he said.
That is, he concedes later, a bit sweeping. He can’t remember the food at a French spa prepared by Michel Guérard, who has three Michelin stars. And he can’t recall the last meal he ever ate, because who knew then that surgeons would never be able to fix it all?
But he remembers everything about the food at the Steak ’n Shake. In the hospital, he told me, he ate Steak ’n Shake meals a bite at a time in his mind. Still, what he longs for most is the talk and fellowship of the table.
“The jokes, gossip, laughs, arguments and shared memories I miss,” he wrote in a blog post.
The eating itself is a side note, really. Anyone who has put together a winning dinner party understands that. But food — the cooking and sharing part of it — still means so much to him that he is publishing a cookbook this month. It’s based entirely on meals to be made in a rice cooker. The title is “The Pot and How to Use It: The Mystery and Romance of the Rice Cooker” (Andrews McMeel Publishing, $14.99).
How can a guy who has no tongue write a recipe?
“It’s all experience, my visuals and friendly tasters,” he wrote to me. “I’ve used The Pot so very many times I know what everything I make in it MUST taste like.”
The first rice cooker in the Ebert household was a wedding gift from the couple’s longtime friend and personal assistant, Carol Iwata. It wasn’t until Mr. Ebert became serious about losing weight and went to the Pritikin Longevity Center & Spa in Florida that he began to tinker with cooking grains other than rice. He went nerdy and deep.
“Whenever Roger learns anything, he becomes obsessed with it,” Mrs. Ebert said.
Soon, entire meals were coming out of the rice cooker. He made fruit and oatmeal breakfasts and stews for supper, figuring out how to mess with the settings and stage the ingredients so that everything didn’t turn to mush.
He took his little three-cupper to Sundance so he could march through a marathon of movies with something more than popcorn and candy in his stomach.
In 2008, long after he accepted that he would never put food in his mouth again, he wrote a blog post presenting his philosophy of The Pot as a way for all the people with not much space and not much time or money to cook for themselves.
“I am thinking of you, student in your dorm room,” he wrote. “You, shut-in. You, recovering campaign worker. You, movie critic at Sundance. You, sex worker waiting for the phone to ring. You, factory worker sick of frozen meals. You, people in Werner Herzog’s documentary about life at the South Pole.”
The post became the frame for the book. “I am a quick, direct, practical and simple cook, which is why the rice cooker had such an appeal to me,” he explained.
“The Pot” follows food obsessions that include a long affair with a wok and with a Madhur Jaffrey dish that involves sealing a chicken in a pot with flour paste. Although Mr. Ebert often doesn’t follow cookbooks, his 150-volume collection includes well-used copies of “Craig Claiborne’s Kitchen Primer,” which taught him to cook, and a later edition of “Cooking in Ten Minutes,” published in 1948 by Édouard de Pomiane.
Most of the recipes came from Mr. Ebert’s head, from friends and from a dedicated group of blog readers who started a sub-cult built around him and rice cookers. They form just one of many tribes who have recently discovered him as a prolific, post-cancer online personality.
He spends hours propped in his reclining chairs at the couple’s homes in Chicago and here in Michigan, tending his blog and his Twitter account, which has nearly a quarter-million followers.
“The blog has opened a new world just when I needed it,” he told me.
Dorothy O’Brien, who edited the book, sent the recipes to professional testers to get the unruly collection into shape. There wasn’t much to do to the copy, though. It was nearly perfect.
The book, she said, is “more about his philosophy of food and eating and why we eat.” It also includes comments from his digital followers, which makes it something of a community cookbook.
“When he says he misses the camaraderie of eating, that’s what he misses more than the food,” she said.
Mr. Ebert wisely recruited Anna Thomas, the author of the classic “The Vegetarian Epicure” and the book “Love Soup,” as his culinary ombudswoman. She decries the limits of The Pot’s two settings — “insanely high and barely warm” — and argued against the inclusion of canned soup and powdered broth in many of the book’s recipes. (She lost.)
But she salutes the spirit of one-pot cooking and contributed recipes with smart ways to coax flavors from The Pot with browned onion and fresh ingredients, like ripe tomatoes in a summer soup with farro.
Health is a sub-theme. Mr. Ebert remains obsessed with grains and sodium levels, lessons he learned when his wife persuaded him to go to the Pritikin Center to lose weight. He dropped about 70 pounds just before he got sick, and another 40 or so during his illness.
The book is funny, too. His list of meats to throw into The Pot includes chicken, pork, goat and Minotaur. In explaining how The Pot knows when the rice is done, he writes: “It is an ancient mystery of the Orient. Don’t ask questions you don’t need the answers to.”
Cooking with Mr. Ebert, who can’t speak but has a very deliberate way in the kitchen, is both a thrill and a challenge. His physical condition limits the time he can spend there, but he makes good use of it, keeping things simple and relying on the Cuisinart to chop ingredients, even for a salad.
Mrs. Ebert, a lawyer who grew up in a big family and is more used to cooking for a crowd, designed the huge kitchen in the lake house, which her husband has owned since the 1980s. It has generous counters and an oversize table that seats a dozen. They have hosted Fourth of July parties with 300 people and Thanksgiving for 30.
Since his operations, the cooking has been on a much smaller scale.
The dish we prepared one day last month didn’t have a name and wasn’t written down anywhere.
Because I had no idea where we were going as we cooked, it rendered the session something like a “Top Chef” challenge. He started by dumping water into The Pot with a store-bought blend of rice, grain and lentils called SooFoo. Then he sent me to chop some Michigan peaches. “Better use ripe peach,” he scribbled when I was slicing one that seemed a bit hard. “I handed to you.”
I had to guess what he meant when he waved off the bowl I selected to hold the yellow peppers I had chopped. Was it the bowl or was the chopping wrong?
At one point, I think he got very frustrated. He wanted to make a nice lunch, but I kept interrupting him with questions. A photographer kept taking pictures. Mrs. Ebert, who has a rare patience, was getting tired.
He scribbled a few hurried instructions for me and left the kitchen. He hadn’t taken any nourishment in a while, and his shoulder, whose muscle had been used in an effort to repair his face, had started to ache.
He eased into the big black recliner in his study, and his wife got out a can of the Isosource that keeps him alive. He takes about six cans four times a day, mixed with water. Sometimes he gets fresh fruit or vegetable juice or a little shot of Pepsi, which helps clean the tube.
While he’s in the chair, I tend to the onions and garlic in one pot and keep stirring the grains, peaches and pork in another. I mix them together, as he instructed. I peek into the study and watch him take his liquid meal, embarrassed by my curiosity.
After about 15 minutes he walks out and scribbles me a note.
“I’m sure you made certain the pork was heated through.”
Yes, chef, I say.
He scribbles again. It’s an apology.
“I come across as a tyrannical chef because I never speak and am in a hurry because of my shoulder.”
No worries, chef, I say. Then I lift the lid from The Pot.
He pours a little spicy Saigon Sizzle sauce from a bottle and stirs it in.
Then he gives me a thumbs up. It’s time to eat.
August 31, 2010
Roger Ebert: No Longer an Eater, Still a Cook
By KIM SEVERSON
Harbert, Mich.
THE first several minutes at a restaurant with Roger Ebert are awkward.
It’s not that you can’t find a million things to discuss. Mr. Ebert, 68, has reviewed movies for more than four decades. He’s driven around with Robert Mitchum while the actor got stoned and lost on the Pennsylvania Turnpike. He once owned a 1957 Studebaker and still owns a Pulitzer Prize.
The thing is, he doesn’t eat and he doesn’t talk. Or rather, he can’t eat and he can’t talk. He hasn’t for four years, ever since cancer took his lower jaw, and three attempts to rebuild his face and his voice failed.
In those first few moments at the table, you try not to look at the empty place where his jaw used to be. You wonder how it feels to receive your nourishment through a tube directly into your stomach. You cringe when the waitress offers him a menu and asks if he wants something to drink.
But soon, in a flurry of hand gestures, glances, scribbles in a little spiral notebook and patient asides from his wife, Chaz, he’s having a conversation. You’re laughing. And you get to ask the question: How bad do you miss eating?
“For a few days I could think of nothing but root beer,” he said about the weeks after the surgery that removed much of his jaw. He passed through a candy fixation, romancing Red Hots and licorice-flavored Chuckles.
And he circled back time and again to a favorite meal served at Steak ’n Shake, an old-fashioned hamburger chain beloved in his part of the Midwest. When he wrote about it last year on his blog, Roger Ebert’s Journal, people saw that the legendary movie critic for The Chicago Sun-Times could also knock out some great food writing.
“A downstate Illinois boy loves the Steak ’n Shake as a Puerto Rican loves rice and beans, an Egyptian loves falafel, a Brit loves banger and mash, an Indian loves tikki ki chaat, a Swede loves herring, a Finn loves reindeer jerky, and a Canadian loves bran muffins,” he wrote. “These matters do not involve taste. They involve a deep-seated conviction that a food is absolutely right, and always has been, and always will be.”
He both writes and thinks about food in the present tense. Ask about favorite foods and he’ll scribble a note: “I love spicy and Indian.” An offer to bring some New Jersey peaches to his summer home here on the shore of Lake Michigan brings a sharp defense of Michigan peaches and a menu idea. “Maybe for dessert we could have a salad of local fresh fruits.”
“Food for me is in the present tense,” he said. “Eating for me is now only in the past tense.” He says he has a “voluptuous food memory” that gets stronger all the time.
“I can remember the taste and smell of everything, even though I can no longer taste or smell,” he said.
That is, he concedes later, a bit sweeping. He can’t remember the food at a French spa prepared by Michel Guérard, who has three Michelin stars. And he can’t recall the last meal he ever ate, because who knew then that surgeons would never be able to fix it all?
But he remembers everything about the food at the Steak ’n Shake. In the hospital, he told me, he ate Steak ’n Shake meals a bite at a time in his mind. Still, what he longs for most is the talk and fellowship of the table.
“The jokes, gossip, laughs, arguments and shared memories I miss,” he wrote in a blog post.
The eating itself is a side note, really. Anyone who has put together a winning dinner party understands that. But food — the cooking and sharing part of it — still means so much to him that he is publishing a cookbook this month. It’s based entirely on meals to be made in a rice cooker. The title is “The Pot and How to Use It: The Mystery and Romance of the Rice Cooker” (Andrews McMeel Publishing, $14.99).
How can a guy who has no tongue write a recipe?
“It’s all experience, my visuals and friendly tasters,” he wrote to me. “I’ve used The Pot so very many times I know what everything I make in it MUST taste like.”
The first rice cooker in the Ebert household was a wedding gift from the couple’s longtime friend and personal assistant, Carol Iwata. It wasn’t until Mr. Ebert became serious about losing weight and went to the Pritikin Longevity Center & Spa in Florida that he began to tinker with cooking grains other than rice. He went nerdy and deep.
“Whenever Roger learns anything, he becomes obsessed with it,” Mrs. Ebert said.
Soon, entire meals were coming out of the rice cooker. He made fruit and oatmeal breakfasts and stews for supper, figuring out how to mess with the settings and stage the ingredients so that everything didn’t turn to mush.
He took his little three-cupper to Sundance so he could march through a marathon of movies with something more than popcorn and candy in his stomach.
In 2008, long after he accepted that he would never put food in his mouth again, he wrote a blog post presenting his philosophy of The Pot as a way for all the people with not much space and not much time or money to cook for themselves.
“I am thinking of you, student in your dorm room,” he wrote. “You, shut-in. You, recovering campaign worker. You, movie critic at Sundance. You, sex worker waiting for the phone to ring. You, factory worker sick of frozen meals. You, people in Werner Herzog’s documentary about life at the South Pole.”
The post became the frame for the book. “I am a quick, direct, practical and simple cook, which is why the rice cooker had such an appeal to me,” he explained.
“The Pot” follows food obsessions that include a long affair with a wok and with a Madhur Jaffrey dish that involves sealing a chicken in a pot with flour paste. Although Mr. Ebert often doesn’t follow cookbooks, his 150-volume collection includes well-used copies of “Craig Claiborne’s Kitchen Primer,” which taught him to cook, and a later edition of “Cooking in Ten Minutes,” published in 1948 by Édouard de Pomiane.
Most of the recipes came from Mr. Ebert’s head, from friends and from a dedicated group of blog readers who started a sub-cult built around him and rice cookers. They form just one of many tribes who have recently discovered him as a prolific, post-cancer online personality.
He spends hours propped in his reclining chairs at the couple’s homes in Chicago and here in Michigan, tending his blog and his Twitter account, which has nearly a quarter-million followers.
“The blog has opened a new world just when I needed it,” he told me.
Dorothy O’Brien, who edited the book, sent the recipes to professional testers to get the unruly collection into shape. There wasn’t much to do to the copy, though. It was nearly perfect.
The book, she said, is “more about his philosophy of food and eating and why we eat.” It also includes comments from his digital followers, which makes it something of a community cookbook.
“When he says he misses the camaraderie of eating, that’s what he misses more than the food,” she said.
Mr. Ebert wisely recruited Anna Thomas, the author of the classic “The Vegetarian Epicure” and the book “Love Soup,” as his culinary ombudswoman. She decries the limits of The Pot’s two settings — “insanely high and barely warm” — and argued against the inclusion of canned soup and powdered broth in many of the book’s recipes. (She lost.)
But she salutes the spirit of one-pot cooking and contributed recipes with smart ways to coax flavors from The Pot with browned onion and fresh ingredients, like ripe tomatoes in a summer soup with farro.
Health is a sub-theme. Mr. Ebert remains obsessed with grains and sodium levels, lessons he learned when his wife persuaded him to go to the Pritikin Center to lose weight. He dropped about 70 pounds just before he got sick, and another 40 or so during his illness.
The book is funny, too. His list of meats to throw into The Pot includes chicken, pork, goat and Minotaur. In explaining how The Pot knows when the rice is done, he writes: “It is an ancient mystery of the Orient. Don’t ask questions you don’t need the answers to.”
Cooking with Mr. Ebert, who can’t speak but has a very deliberate way in the kitchen, is both a thrill and a challenge. His physical condition limits the time he can spend there, but he makes good use of it, keeping things simple and relying on the Cuisinart to chop ingredients, even for a salad.
Mrs. Ebert, a lawyer who grew up in a big family and is more used to cooking for a crowd, designed the huge kitchen in the lake house, which her husband has owned since the 1980s. It has generous counters and an oversize table that seats a dozen. They have hosted Fourth of July parties with 300 people and Thanksgiving for 30.
Since his operations, the cooking has been on a much smaller scale.
The dish we prepared one day last month didn’t have a name and wasn’t written down anywhere.
Because I had no idea where we were going as we cooked, it rendered the session something like a “Top Chef” challenge. He started by dumping water into The Pot with a store-bought blend of rice, grain and lentils called SooFoo. Then he sent me to chop some Michigan peaches. “Better use ripe peach,” he scribbled when I was slicing one that seemed a bit hard. “I handed to you.”
I had to guess what he meant when he waved off the bowl I selected to hold the yellow peppers I had chopped. Was it the bowl or was the chopping wrong?
At one point, I think he got very frustrated. He wanted to make a nice lunch, but I kept interrupting him with questions. A photographer kept taking pictures. Mrs. Ebert, who has a rare patience, was getting tired.
He scribbled a few hurried instructions for me and left the kitchen. He hadn’t taken any nourishment in a while, and his shoulder, whose muscle had been used in an effort to repair his face, had started to ache.
He eased into the big black recliner in his study, and his wife got out a can of the Isosource that keeps him alive. He takes about six cans four times a day, mixed with water. Sometimes he gets fresh fruit or vegetable juice or a little shot of Pepsi, which helps clean the tube.
While he’s in the chair, I tend to the onions and garlic in one pot and keep stirring the grains, peaches and pork in another. I mix them together, as he instructed. I peek into the study and watch him take his liquid meal, embarrassed by my curiosity.
After about 15 minutes he walks out and scribbles me a note.
“I’m sure you made certain the pork was heated through.”
Yes, chef, I say.
He scribbles again. It’s an apology.
“I come across as a tyrannical chef because I never speak and am in a hurry because of my shoulder.”
No worries, chef, I say. Then I lift the lid from The Pot.
He pours a little spicy Saigon Sizzle sauce from a bottle and stirs it in.
Then he gives me a thumbs up. It’s time to eat.
Thursday, August 12, 2010
TV Cooks & Magazine Recipes...
There are so many wonderful recipes in magazines and on the multiple TV cooking shows that no one can try them all. I will only post recipes in this section that either I or someone I know has tried, so you'll know it's do-able and tasty! I will also give credit so you can go on the magazine or TV show website to check out other recipes that may go with the ones listed here.
Green Tomato Cake with Brown Butter Icing
Recipe courtesy Paula Deen
(Margaret's Note: This is a great way to use some of those yummy summer green tomatoes. I used Craisins instead of raisins and it was really good and added some color to the cake.)
Prep Time:10 min
Inactive Prep Time:10 min
Cook Time:1 hr 15 min
Level:Easy
Serves:1 cake
Ingredients
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners' sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
Yield: about 1 cup
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Curried Red Lentil, Kohlrabi, and Couscous Salad
Recipe by the Bon Appetit Test Kitchen
August 2010
8 MAIN-COURSE SERVINGS
PREP:35M TOTAL:45M
Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.
(Margaret's note: I made this without kohlrabi because the grocery store was out, and it was still very good!)
INGREDIENTS
1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5- to 6-ounce package baby spinach
1/2 cup chopped fresh mint
PREPARATION
Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
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We're heading into the fall with cooler weather... a time when a warm bowl of soup tastes so good. I saw a magazine (Cuisine: Soups, Stews, and Chilies) at my hair dresser's lately and the recipes looked wonderful, so I went out and bought a copy. Here is a wonderful recipe that I made tonight...
Tomato Florentine Soup
1/2 cup chopped shallots
2 T. olive oil
1/4 cup chopped garlic
1/4 t. red pepper flakes
1/4 cup dry white wine
2 cans whole tomatoes in juice (28 oz. each)
2 cups chicken broth (I use Kitchen Basics... it's worth the extra cost!)
1/4 cup fresh basil (if you can't find fresh basil, you can use the canned tomatoes that have basil added)
3 T. sugar
2 t. balsamic vinegar (I used a bit more)
1 bag fresh baby spinach, chopped (5 oz.) I didn't chop it and it was fine.
Salt and pepper to taste
crumbled blue cheese
Sweat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes and cook 1 minute.
De-glaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium-high, bring soup to a boil, reduce to medium-low, and simmer 10 minutes,
Purée soup with hand-held blender (or in batches in a standard blender), until smooth. Bring soup to a simmer.
Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper.
Garnish each serving of soup with crumbled blue cheese.
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Here's another Paula Deen recipe via my friend Beth Hutchens...
PAULA DEEN’S ORANGE BROWNIES
1½ cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 large eggs
2 tsp pure orange extract (or orange oil)
1 tsp grated orange zest
GLAZE:
1 cup powdered sugar
2 Tbs + fresh orange juice
1. Preheat oven to 350°F. Grease 13×9-inch pan.
2. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest and beat with handheld mixer until well-blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a skewer.
3. Glaze: Combine all ingredients in a bowl, stirring until smooth. Add more juice, if needed. Pour glaze over cake. Cool cake and cut into squares.
Yield: 24 squares
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April 17, 2011
My good friend and great cook, Camille Caldwell, had my husband and me over for dinner this weekend along with some other friends. Camille always does such a nice job with her dinner parties and is so gracious to share recipes. These two recipes are from TV cooks, Rachael Ray and Ina Garten. They were wonderful appetizers and are both dishes you can start ahead of time which really helps when you have guests coming over. Thanks, Camille!
Asparagus and Green Beans with Tarragon Lemon Dip
Recipe courtesy Rachael Ray
Prep Time: 5 min
Inactive Prep Time:
--
Cook Time: 4 min
Level: Easy
Serves: 4 servings
Ingredients
• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus sprigs for garnish
• Few grinds freshly ground black pepper
Directions
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
Blue Cheese and Walnut Crackers
2008, Ina Garten, All Rights Reserved
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 22 min
Level: Easy
Serves: 30 crackers
Ingredients
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 extra-large egg beaten with 1 tablespoon water for egg wash
• 1/2 cup roughly chopped walnuts
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
#####
Here is a recipe that has turned into one of my standard desserts when we have guests. It is elegant, but so easy!
Panna Cotta with Fresh Berries
Recipe courtesy Giada De Laurentiis
Prep Time: 5 min
Inactive Prep Time: 6 hr 0 min
Cook Time: 7 min
Level: Easy
Serves: 6 servings
Ingredients
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries
Directions
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.
#####
Aug. 7, 2011
Last month, on a visit to Georgia to see my parents, I took my Mom to the beauty shop to get her hair done. While I waited, I picked up an old copy of Good Housekeeping magazine and thumbed through it. I came across the recipe below. When I got back to my computer, I went to the Good Housekeeping website and found the recipe. I made some minor changes, that are noted. This is a great dish to take advantage of the fresh squash, tomatoes, and yummy sweet corn that is available in the farmers' markets right now. Enjoy!
Two-Cheese Corn Gratin
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Hearty but not heavy, this cheddar-mozzarella gratin is chock-full of garden-grown goodness — five ears' worth of newly cut corn and a pound each of sliced squash and tomatoes. Oven-browned bread crumbs create the crunchy topping.
Anna Williams
Serves: 6
Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 400
Ingredients
• 1 pound(s) yellow squash, cut into 1/4-inch-thick slices (I used yellow and zucchini squash and alternated the yellow and green when I put it in the dish.)
• 1 pound(s) ripe tomatoes, halved, seeded, cut into 1/3-inch-thick slices (I just sliced the tomatoes thinly and did not seed them.)
• 2 tablespoon(s) olive oil
• Salt
• Pepper
• 2 tablespoon(s) chopped basil
• 1 1/2 cup(s) whole milk (I used 1 cup of milk)
• 2 tablespoon(s) cornstarch
• 3 large eggs
• 1/4 cup(s) snipped fresh chives (I used leeks and sliced them thinly and layered them with the squash and tomatoes.)
• 5 ear(s) corn
• 3/4 cup(s) panko (Japanese-style bread crumbs)
• 3/4 cup(s) shredded extra-sharp Cheddar cheese
• 1/2 cup(s) shredded mozzarella cheese (I used Parmesan cheese.)
Directions
1. Preheat oven to 400 degrees F.
2. In greased shallow 3-quart (9x13). baking dish, arrange squash and half of tomatoes in single layer, overlapping. (This is where I also added some thinly sliced leeks.) Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of basil. Roast 25 minutes or until slightly dry.
3. Meanwhile, in large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in eggs and half of chives (eliminate chives if you are using leeks).
4. Cut corn kernels from cobs. In bowl, combine panko, 1/4 cup Cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives,(eliminate chives if you use the leeks) and oil.
5. Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edge, slightly overlapping. Sprinkle panko mixture evenly over top.
6. Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean . Cool in pan on wire rack 10 minutes.
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Nov. 6, 2011
Here is a favorite recipe of mine from Bon Appetit. It's a great family meal but special enough to impress guests as well!
Pasta with Veal, Sausage and Porcini Ragù
Bon Appétit | May 2000
(Pasta con Ragù di Vitello, Salsicce e Porcini)
Ragù is a beloved part of Tuscan cooking. Every person has his or her own recipe, but the basics are constant: It is a hearty sauce made with meat (beef, pork, veal, duck, even boar) and vegetables like carrots, tomatoes and onions, all cooked in wine and broth. And ragù is most often served over pasta. This recipe includes dried porcini mushrooms, which give the sauce a real taste of the Tuscan countryside.
Yield: Makes 6 to 8 servings
ingredients
1 cup water
1 ounce dried porcini mushrooms*
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
2 garlic cloves, finely chopped
8 ounces sweet Italian sausages, casings removed
8 ounces veal stew meat, coarsely chopped
1/2 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, lightly crushed
1 pound fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese
preparation
Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.
Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Green Tomato Cake with Brown Butter Icing
Recipe courtesy Paula Deen
(Margaret's Note: This is a great way to use some of those yummy summer green tomatoes. I used Craisins instead of raisins and it was really good and added some color to the cake.)
Prep Time:10 min
Inactive Prep Time:10 min
Cook Time:1 hr 15 min
Level:Easy
Serves:1 cake
Ingredients
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners' sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
Yield: about 1 cup
#####
Curried Red Lentil, Kohlrabi, and Couscous Salad
Recipe by the Bon Appetit Test Kitchen
August 2010
8 MAIN-COURSE SERVINGS
PREP:35M TOTAL:45M
Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.
(Margaret's note: I made this without kohlrabi because the grocery store was out, and it was still very good!)
INGREDIENTS
1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5- to 6-ounce package baby spinach
1/2 cup chopped fresh mint
PREPARATION
Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
#####
We're heading into the fall with cooler weather... a time when a warm bowl of soup tastes so good. I saw a magazine (Cuisine: Soups, Stews, and Chilies) at my hair dresser's lately and the recipes looked wonderful, so I went out and bought a copy. Here is a wonderful recipe that I made tonight...
Tomato Florentine Soup
1/2 cup chopped shallots
2 T. olive oil
1/4 cup chopped garlic
1/4 t. red pepper flakes
1/4 cup dry white wine
2 cans whole tomatoes in juice (28 oz. each)
2 cups chicken broth (I use Kitchen Basics... it's worth the extra cost!)
1/4 cup fresh basil (if you can't find fresh basil, you can use the canned tomatoes that have basil added)
3 T. sugar
2 t. balsamic vinegar (I used a bit more)
1 bag fresh baby spinach, chopped (5 oz.) I didn't chop it and it was fine.
Salt and pepper to taste
crumbled blue cheese
Sweat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes and cook 1 minute.
De-glaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium-high, bring soup to a boil, reduce to medium-low, and simmer 10 minutes,
Purée soup with hand-held blender (or in batches in a standard blender), until smooth. Bring soup to a simmer.
Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper.
Garnish each serving of soup with crumbled blue cheese.
#####
Here's another Paula Deen recipe via my friend Beth Hutchens...
PAULA DEEN’S ORANGE BROWNIES
1½ cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 large eggs
2 tsp pure orange extract (or orange oil)
1 tsp grated orange zest
GLAZE:
1 cup powdered sugar
2 Tbs + fresh orange juice
1. Preheat oven to 350°F. Grease 13×9-inch pan.
2. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest and beat with handheld mixer until well-blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a skewer.
3. Glaze: Combine all ingredients in a bowl, stirring until smooth. Add more juice, if needed. Pour glaze over cake. Cool cake and cut into squares.
Yield: 24 squares
#####
April 17, 2011
My good friend and great cook, Camille Caldwell, had my husband and me over for dinner this weekend along with some other friends. Camille always does such a nice job with her dinner parties and is so gracious to share recipes. These two recipes are from TV cooks, Rachael Ray and Ina Garten. They were wonderful appetizers and are both dishes you can start ahead of time which really helps when you have guests coming over. Thanks, Camille!
Asparagus and Green Beans with Tarragon Lemon Dip
Recipe courtesy Rachael Ray
Prep Time: 5 min
Inactive Prep Time:
--
Cook Time: 4 min
Level: Easy
Serves: 4 servings
Ingredients
• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus sprigs for garnish
• Few grinds freshly ground black pepper
Directions
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
Blue Cheese and Walnut Crackers
2008, Ina Garten, All Rights Reserved
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 22 min
Level: Easy
Serves: 30 crackers
Ingredients
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 extra-large egg beaten with 1 tablespoon water for egg wash
• 1/2 cup roughly chopped walnuts
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
#####
Here is a recipe that has turned into one of my standard desserts when we have guests. It is elegant, but so easy!
Panna Cotta with Fresh Berries
Recipe courtesy Giada De Laurentiis
Prep Time: 5 min
Inactive Prep Time: 6 hr 0 min
Cook Time: 7 min
Level: Easy
Serves: 6 servings
Ingredients
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries
Directions
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.
#####
Aug. 7, 2011
Last month, on a visit to Georgia to see my parents, I took my Mom to the beauty shop to get her hair done. While I waited, I picked up an old copy of Good Housekeeping magazine and thumbed through it. I came across the recipe below. When I got back to my computer, I went to the Good Housekeeping website and found the recipe. I made some minor changes, that are noted. This is a great dish to take advantage of the fresh squash, tomatoes, and yummy sweet corn that is available in the farmers' markets right now. Enjoy!
Two-Cheese Corn Gratin
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Hearty but not heavy, this cheddar-mozzarella gratin is chock-full of garden-grown goodness — five ears' worth of newly cut corn and a pound each of sliced squash and tomatoes. Oven-browned bread crumbs create the crunchy topping.
Anna Williams
Serves: 6
Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 400
Ingredients
• 1 pound(s) yellow squash, cut into 1/4-inch-thick slices (I used yellow and zucchini squash and alternated the yellow and green when I put it in the dish.)
• 1 pound(s) ripe tomatoes, halved, seeded, cut into 1/3-inch-thick slices (I just sliced the tomatoes thinly and did not seed them.)
• 2 tablespoon(s) olive oil
• Salt
• Pepper
• 2 tablespoon(s) chopped basil
• 1 1/2 cup(s) whole milk (I used 1 cup of milk)
• 2 tablespoon(s) cornstarch
• 3 large eggs
• 1/4 cup(s) snipped fresh chives (I used leeks and sliced them thinly and layered them with the squash and tomatoes.)
• 5 ear(s) corn
• 3/4 cup(s) panko (Japanese-style bread crumbs)
• 3/4 cup(s) shredded extra-sharp Cheddar cheese
• 1/2 cup(s) shredded mozzarella cheese (I used Parmesan cheese.)
Directions
1. Preheat oven to 400 degrees F.
2. In greased shallow 3-quart (9x13). baking dish, arrange squash and half of tomatoes in single layer, overlapping. (This is where I also added some thinly sliced leeks.) Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of basil. Roast 25 minutes or until slightly dry.
3. Meanwhile, in large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in eggs and half of chives (eliminate chives if you are using leeks).
4. Cut corn kernels from cobs. In bowl, combine panko, 1/4 cup Cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives,(eliminate chives if you use the leeks) and oil.
5. Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edge, slightly overlapping. Sprinkle panko mixture evenly over top.
6. Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean . Cool in pan on wire rack 10 minutes.
########
Nov. 6, 2011
Here is a favorite recipe of mine from Bon Appetit. It's a great family meal but special enough to impress guests as well!
Pasta with Veal, Sausage and Porcini Ragù
Bon Appétit | May 2000
(Pasta con Ragù di Vitello, Salsicce e Porcini)
Ragù is a beloved part of Tuscan cooking. Every person has his or her own recipe, but the basics are constant: It is a hearty sauce made with meat (beef, pork, veal, duck, even boar) and vegetables like carrots, tomatoes and onions, all cooked in wine and broth. And ragù is most often served over pasta. This recipe includes dried porcini mushrooms, which give the sauce a real taste of the Tuscan countryside.
Yield: Makes 6 to 8 servings
ingredients
1 cup water
1 ounce dried porcini mushrooms*
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
2 garlic cloves, finely chopped
8 ounces sweet Italian sausages, casings removed
8 ounces veal stew meat, coarsely chopped
1/2 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, lightly crushed
1 pound fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese
preparation
Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.
Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Wednesday, August 11, 2010
Kitchen Tragedies...
Margaret's Story ~
It was a cold, cold February day in East Central Illinois. I thought that Rich and I needed some comfort food, so I cooked a chicken and made a BIG pot of chicken noodle soup with fresh vegetables. I served it with good crusty bread and a bottle of wine. Yum! It was a perfect winter meal! As I was cleaning up after dinner, I opened a cabinet above the stove and out fell a jar that crashed into a couple of glass bowls I was holding. Glass went everywhere… including into the pot of soup! Not only did I have a huge mess to clean up with soup and glass all over the kitchen, but I had to throw out that big beautiful pot of soup that was going to warm us up for several more meals! I almost cried as I poured it down the garbage disposal!
Here's the recipe...
CHICKEN NOODLE SOUP
One whole chicken, washed and the “innards” removed. Place in a large pot (innards too!) and cover with water and bring to a boil.
Add several stalks of celery, including the leafy tops. Add about 2 t. salt.
Simmer until the chicken is done. I like to cook it until it falls apart when you try to pick it up out of the broth. That takes about an hour.
Remove the chicken and innards and put it in a bowl to cool. Remove the celery, cut into small pieces and set it aside. Cut up the liver, set aside, and throw the rest of the innards away. When the chicken is cool enough to handle, de-bone it and chop up a handful of chicken and put with the celery to add later. The remaining chicken can be made into a wonderful chicken salad.
Cut several carrots into small pieces. Cut up some green onions. Add them the broth and then bring to a gentle simmer. After the carrots are nearly tender (about 5-7 minutes), add a bag of medium width egg noodles. Boil until they are al denté. Add the chopped cooked celery, liver, and chopped chicken and salt and pepper to taste. Serve with some good crusty bread and a bottle of wine!
If you are fortunate enough to have a good bakery around, buy some bread to serve with the soup. There are also some wonderful breads that you can buy in the freezer section at the grocery store that are partially baked and you just have to heat and serve. This meal is good on a cold winter night or if you have a cold. It’s better than penicillin for what ails you!
#####
Banana Puddin'
My Mom was a German war-bride who came to Alabama after the war with my Daddy. For a time, they lived in a duplex with Daddy’s Mom and Dad living in the other part of the duplex. My mother was a good cook, but she didn’t know how to cook “Southern,” so she was determined to learn. My Daddy’s favorite dessert was banana pudding and Mom was determined to make him one that was as good as his Mom could make.
One day, Mom put the finishing touches on a banana pudding that she knew would be a winner. She whipped the meringue just so and was putting the pudding in the oven to brown the meringue when disaster stuck! Her hands slipped and she dropped the whole pudding into the hot oven!
Mom has made many banana puddings since then, but has never forgotten that first one! Here’s the recipe:
Southern Banana Pudding
3/4 cup sugar
2 heaping T. flour
1 cup milk
3 egg yolks
1/2 stick butter
1 t. vanilla
1 box vanilla wafers
6-8 ripe bananas
Mix dry ingredients together. Separate egg yolks from whites and reserve the whites for the meringue. Beat the egg yolks with milk and combine all ingredients in a double boiler. Cook until thick, stirring constantly. Remove from heat, cool, and add vanilla. Line a casserole dish with vanilla wafers and sliced bananas. Pour sauce over all. Beat egg whites on high speed adding a small amount of sugar for the meringue until it peaks. Spread on top of the pudding and bake at 350° until the meringue is light brown on top. Watch carefully because it doesn't take long to brown.
It was a cold, cold February day in East Central Illinois. I thought that Rich and I needed some comfort food, so I cooked a chicken and made a BIG pot of chicken noodle soup with fresh vegetables. I served it with good crusty bread and a bottle of wine. Yum! It was a perfect winter meal! As I was cleaning up after dinner, I opened a cabinet above the stove and out fell a jar that crashed into a couple of glass bowls I was holding. Glass went everywhere… including into the pot of soup! Not only did I have a huge mess to clean up with soup and glass all over the kitchen, but I had to throw out that big beautiful pot of soup that was going to warm us up for several more meals! I almost cried as I poured it down the garbage disposal!
Here's the recipe...
CHICKEN NOODLE SOUP
One whole chicken, washed and the “innards” removed. Place in a large pot (innards too!) and cover with water and bring to a boil.
Add several stalks of celery, including the leafy tops. Add about 2 t. salt.
Simmer until the chicken is done. I like to cook it until it falls apart when you try to pick it up out of the broth. That takes about an hour.
Remove the chicken and innards and put it in a bowl to cool. Remove the celery, cut into small pieces and set it aside. Cut up the liver, set aside, and throw the rest of the innards away. When the chicken is cool enough to handle, de-bone it and chop up a handful of chicken and put with the celery to add later. The remaining chicken can be made into a wonderful chicken salad.
Cut several carrots into small pieces. Cut up some green onions. Add them the broth and then bring to a gentle simmer. After the carrots are nearly tender (about 5-7 minutes), add a bag of medium width egg noodles. Boil until they are al denté. Add the chopped cooked celery, liver, and chopped chicken and salt and pepper to taste. Serve with some good crusty bread and a bottle of wine!
If you are fortunate enough to have a good bakery around, buy some bread to serve with the soup. There are also some wonderful breads that you can buy in the freezer section at the grocery store that are partially baked and you just have to heat and serve. This meal is good on a cold winter night or if you have a cold. It’s better than penicillin for what ails you!
#####
Banana Puddin'
My Mom was a German war-bride who came to Alabama after the war with my Daddy. For a time, they lived in a duplex with Daddy’s Mom and Dad living in the other part of the duplex. My mother was a good cook, but she didn’t know how to cook “Southern,” so she was determined to learn. My Daddy’s favorite dessert was banana pudding and Mom was determined to make him one that was as good as his Mom could make.
One day, Mom put the finishing touches on a banana pudding that she knew would be a winner. She whipped the meringue just so and was putting the pudding in the oven to brown the meringue when disaster stuck! Her hands slipped and she dropped the whole pudding into the hot oven!
Mom has made many banana puddings since then, but has never forgotten that first one! Here’s the recipe:
Southern Banana Pudding
3/4 cup sugar
2 heaping T. flour
1 cup milk
3 egg yolks
1/2 stick butter
1 t. vanilla
1 box vanilla wafers
6-8 ripe bananas
Mix dry ingredients together. Separate egg yolks from whites and reserve the whites for the meringue. Beat the egg yolks with milk and combine all ingredients in a double boiler. Cook until thick, stirring constantly. Remove from heat, cool, and add vanilla. Line a casserole dish with vanilla wafers and sliced bananas. Pour sauce over all. Beat egg whites on high speed adding a small amount of sugar for the meringue until it peaks. Spread on top of the pudding and bake at 350° until the meringue is light brown on top. Watch carefully because it doesn't take long to brown.
Tuesday, August 10, 2010
You CAN Go Home Again...
Yes you can go home again, and I do it every time I cook Southern. I can’t put together this collection without including this category. There are Southern dishes included in some of the categories previously listed, but more here. And, as you most likely know, with any good Southern meal, there HAS to be a good story!
From my Cousin Karon…
Growing up in the south, I had many versions of this chocolate pie over the years. It was usually served as desert for Sunday dinner after a wonderful main course of steak and gravy or fried chicken, and a lot of biscuits. Every mother, grandmother, aunt and cousin had their very own version but no one’s pie ever came close to my Mother’s. – The secrets – the homemade crust and the dash of salt in the filling! So don’t think that you can buy a crust at the market and get the same results, don’t forget the dash of salt…AND you must cook this in an iron skillet. Yes, you have to constantly stir the pudding but it is well worth it.
Eunice’s Chocolate Pie
1 ½ C. Sugar
3 T. Flour (self rising)
3 Eggs (separated)
Dash of Salt
3 T. Hersey’s Cocoa
3 C. Milk (skim or whole)
1 tsp. Vanilla Flavoring
Sift sugar, flour, cocoa, and salt in 10 inch iron skillet. Mix well with wooden spoon. Make a small well in the middle of the mixture; add egg yolks one at a time, mixing with wooden spoon until thick and eggs are well mixed. Continue incorporating flour in to mixture slowly while adding milk.
Stirring constantly over medium heat, bring to a full hard boil and lower heat. Cook for approximately 10 to 12 minutes, stirring constantly. Remove from heat and add flavoring. Pour filling in to baked pie crust (see recipe below) and top with meringue (see below). Return to 375 degree oven until lightly brown.
Meringue Topping
Beat 3 egg whites and ¼ t. Cream of Tartar until soft peaks form. Add 6 to 8 teaspoons of sugar (2 tsp. at a time) beating after each addition until stiff. Stir in additional vanilla flavoring and top pie. Put meringue over edge of crust to seal and with back of spoon make peaks in meringue.
Pie Crust
1 Stick Fleischmann’s Margarine (Original or Light)
Self Rising Flour
Melt margarine in pie plate in microwave on low. Be careful not to over heat! Remove from microwave and start adding flour until medium ball forms. Dough will be soft. Work dough out in pie plate forming decorative edge. Bake in 375 degree oven until lightly browned.
Note: Do not use butter for this recipe. It is too rich!
#####
Margaret’s Southern Roots
These recipes could be under the “Entertaining...” section or the “Special Dinners” section as well, but they really belong here because I think of home every time I cook them!
Georgia Sweet Corn Bread
Combine in a bowl:
1 cup self-rising corn meal
1/2 cup self-rising flour
1 egg
2 T. sugar
2 T. vegetable oil
3/4 cup milk
Mix well and pour into a well greased IRON skillet (#5 size). Bake at 350 degrees until light brown on top - approximately 30 minutes.
Mama Cook’s Biscuits
Combine in a bowl:
2 cups self-rising flour
2 T. vegetable oil
1 cup milk or buttermilk
Mix well and add additional flour to make workable dough. Pat out on a floured surface and cut with a cookie cutter or glass. Bake at 350 degres in well greased pan until brown on top - approximately 30 minutes.
Mama’s Chicken & Dressing with Giblet Gravy
When I grew up, we didn’t have turkey for Thanksgiving… we had chicken and dressing. It’s so Southern… and so good!
Make a pan of biscuits (see previous recipe) and a pan of corn bread (see other previous recipe - EXCEPT leave out the sugar). Let sit for a day.
The next day, cook a whole chicken in a pot of water with a couple of celery stalks (use the stalks with leaves if you have them) cut up and plenty of salt. Remove the chicken and reserve the broth. After the chicken is cooled, remove the meat from the bones and set aside.
In a large bowl, crumble the corn bread and biscuits until you have a fine grainy mixture. Add 3 eggs, a grated or finely chopped onion, a dash of nutmeg, salt & pepper to taste and enough chicken broth to make the mixture soupy (but not too soupy!). Pour into a greased 9x12 pan and bake for about an hour (or until set) at 375 degrees. Don’t let it get too brown!
Take dressing out of oven and place several pieces of boned chicken on top. Top with a few pads of margarine and pop back into the oven until meat is warm.
Can serve as is or with giblet gravy (see below recipe).
Giblet Gravy
Add a couple of T. of margarine to a medium sauce pan and melt. Add approximately 1/4 cup flour and stir until well mixed. Gradually add the remaining chicken broth until you have a smooth gravy. Add a dash of nutmeg and salt and pepper to taste. Add chopped up chicken liver (from the cooked chicken above) and a small amount of chopped chicken. Also boil one egg, dice and add. Mix well and serve over the dressing.
#####
Beth Hutchens' Favorite Southern Recipes
Beth is another transplanted Southerner here in Illinois. She is one of my spiritual mentors and, as is obvious by these recipes, a good cook...
This has now become an "old" Southern Living recipe. It's so good in hot weather---but fine anytime. Keeps in the freezer for ages---and someone at our house is known to sneak a spoonful of this from time to time (without the lemon-lime beverage being added).
Brandy Slush
Serves 32
from Beth Hutchens via Southern Living magazine
2 cups boiling water
4 regular size tea bags
2 cups sugar
7 cups water
2 12-oz. cans frozen lemonade concentrate (thawed & undiluted)
2 12-oz. cans frozen orange juice concentrate (thawed & undiluted)
2 cups brandy
lemon-lime carbonated beverage
Pour 2 cups boiling water over the tea bags--cover and steep for 5 minutes. Remove tea bags, squeezing gently. Cool.
Combine sugar and water in saucepan. Boil till sugar dissolves, stirring occasionally. Cool.
Combine tea, sugar mixture, lemonade and orange juice concentrates, and brandy in a large freezer proof container. Stir well. Freeze till firm (but it won't be super-hard).
To serve: Put 1/2 cup frozen mixture in a glass--add 1/4 cup lemon-lime beverage (cold)--stir till slushy. Refreeze remainder and use often. Caution---goes down way too well!!!!!
German Coleslaw
This is a weird recipe, but follow the instructions--it works. It lasts a week in the refrigerator, but you'll probably eat it sooner. It came from a North Carolina School Maintenance Association cookbook from 1976, from a Mrs. Clyde (Eva) Elliott from Asheville, NC.
1 large cabbage, chopped
1 large onion, chopped
1 medium bell pepper (green one)
2/3 cup sugar
Put chopped cabbage in a large bowl (glass or Pyrex); put chopped onion and chopped pepper over the cabbage. Pour sugar over this (leave it on the top & do not mix any of this up until ready to serve the next day).
Bring to a boil:
3/4 cup oil
1 cup vinegar (white vinegar, I believe)
1 Tbsp. salt
1 tsp. dry mustard
1 tsp. celery salt
Pour this on top of the cabbage/onion/peppers/sugar while still hot but do not mix it up. Cover and let it "set" in the refrigerator overnite, if possible. Stir it up when ready to serve the first time. Will keep in the refrigerator a week or more.
These two recipes came from a Sunday brunch (after a wedding weekend) in Lenoir, NC.
Black Dog Cafe Cheese Grits
1 cup grits
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups boiling water
4 ounces cheddar cheese, grated
1/2 to 1 cup of cooked, finely crumbled, sausage
Stir grits, salt, cayenne into boiling water. Cook according to package directions on the grits. When grits are cooked, stir in the cheese and sausage. Serve immediately.
Praline French Toast
Butter a 9 X 13 dish. Cut a French bread loaf into one inch thick slices. Layer the slices in the dish, not flat, but in an overlapping pattern.
Whisk together the following:
6-8 eggs
1 cup milk
2 cups heavy cream
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Pour this on top of the bread, being sure it is in between slices too. Cover and refrigerate overnight.
Before baking, mix the following:
1 cup light brown sugar
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 stick soft butter
1 cup chopped pecans
Dollop this mixture on the bread; spread it across like frosting. Bake at 350 degrees for 35-40 minutes. Serve with maple syrup.
#####
When Rich and I moved to the Midwest, I thought I wouldn't have any trouble finding good grits. After all, we were in corn country! Wrong!!! I have to have my grits imported from the South! When we have friends come visit us from Virginia or Georgia, I often ask them to bring me some good grits. You can also buy them online. www.carolinaplantationrice.com has good grits and I'm sure there are many other sites that are equally good. Also, specialty or gourmet grocery stores often carry stoneground grits.
This recipe is similar to Beth's grits recipe above, but without the meat...
Margaret's Pecan Garlic Cheese Grits
1 cup stoneground grits (Don't use instant! Good grits make the difference!)
4 cups water
1 t. salt
1 stick butter or margarine
8 ounces of extra sharp cheddar cheese, grated + extra for the topping
2 eggs
1/2 cup milk
garlic salt or powder to taste
chopped pecans for the topping
Cook grits in 4 cups water with 1 t. salt. Cook for length of time stated on package. Be sure to stir frequently because it can stick to the pan!
After the grits are done, remove from the stove and add the butter and cheese and stir well. Add garlic salt or garlic powder to taste... you don't need much! Beat the eggs and milk and add to the grits. Mix well.
Pour into a greased 9 x 12 baking pan. Sprinkle more grated cheese on top and then sprinkle the chopped pecans on top of the cheese. Bake in 350° oven for about 40 minutes or until set. Serves 6-8.
From my Cousin Karon…
Growing up in the south, I had many versions of this chocolate pie over the years. It was usually served as desert for Sunday dinner after a wonderful main course of steak and gravy or fried chicken, and a lot of biscuits. Every mother, grandmother, aunt and cousin had their very own version but no one’s pie ever came close to my Mother’s. – The secrets – the homemade crust and the dash of salt in the filling! So don’t think that you can buy a crust at the market and get the same results, don’t forget the dash of salt…AND you must cook this in an iron skillet. Yes, you have to constantly stir the pudding but it is well worth it.
Eunice’s Chocolate Pie
1 ½ C. Sugar
3 T. Flour (self rising)
3 Eggs (separated)
Dash of Salt
3 T. Hersey’s Cocoa
3 C. Milk (skim or whole)
1 tsp. Vanilla Flavoring
Sift sugar, flour, cocoa, and salt in 10 inch iron skillet. Mix well with wooden spoon. Make a small well in the middle of the mixture; add egg yolks one at a time, mixing with wooden spoon until thick and eggs are well mixed. Continue incorporating flour in to mixture slowly while adding milk.
Stirring constantly over medium heat, bring to a full hard boil and lower heat. Cook for approximately 10 to 12 minutes, stirring constantly. Remove from heat and add flavoring. Pour filling in to baked pie crust (see recipe below) and top with meringue (see below). Return to 375 degree oven until lightly brown.
Meringue Topping
Beat 3 egg whites and ¼ t. Cream of Tartar until soft peaks form. Add 6 to 8 teaspoons of sugar (2 tsp. at a time) beating after each addition until stiff. Stir in additional vanilla flavoring and top pie. Put meringue over edge of crust to seal and with back of spoon make peaks in meringue.
Pie Crust
1 Stick Fleischmann’s Margarine (Original or Light)
Self Rising Flour
Melt margarine in pie plate in microwave on low. Be careful not to over heat! Remove from microwave and start adding flour until medium ball forms. Dough will be soft. Work dough out in pie plate forming decorative edge. Bake in 375 degree oven until lightly browned.
Note: Do not use butter for this recipe. It is too rich!
#####
Margaret’s Southern Roots
These recipes could be under the “Entertaining...” section or the “Special Dinners” section as well, but they really belong here because I think of home every time I cook them!
Georgia Sweet Corn Bread
Combine in a bowl:
1 cup self-rising corn meal
1/2 cup self-rising flour
1 egg
2 T. sugar
2 T. vegetable oil
3/4 cup milk
Mix well and pour into a well greased IRON skillet (#5 size). Bake at 350 degrees until light brown on top - approximately 30 minutes.
Mama Cook’s Biscuits
Combine in a bowl:
2 cups self-rising flour
2 T. vegetable oil
1 cup milk or buttermilk
Mix well and add additional flour to make workable dough. Pat out on a floured surface and cut with a cookie cutter or glass. Bake at 350 degres in well greased pan until brown on top - approximately 30 minutes.
Mama’s Chicken & Dressing with Giblet Gravy
When I grew up, we didn’t have turkey for Thanksgiving… we had chicken and dressing. It’s so Southern… and so good!
Make a pan of biscuits (see previous recipe) and a pan of corn bread (see other previous recipe - EXCEPT leave out the sugar). Let sit for a day.
The next day, cook a whole chicken in a pot of water with a couple of celery stalks (use the stalks with leaves if you have them) cut up and plenty of salt. Remove the chicken and reserve the broth. After the chicken is cooled, remove the meat from the bones and set aside.
In a large bowl, crumble the corn bread and biscuits until you have a fine grainy mixture. Add 3 eggs, a grated or finely chopped onion, a dash of nutmeg, salt & pepper to taste and enough chicken broth to make the mixture soupy (but not too soupy!). Pour into a greased 9x12 pan and bake for about an hour (or until set) at 375 degrees. Don’t let it get too brown!
Take dressing out of oven and place several pieces of boned chicken on top. Top with a few pads of margarine and pop back into the oven until meat is warm.
Can serve as is or with giblet gravy (see below recipe).
Giblet Gravy
Add a couple of T. of margarine to a medium sauce pan and melt. Add approximately 1/4 cup flour and stir until well mixed. Gradually add the remaining chicken broth until you have a smooth gravy. Add a dash of nutmeg and salt and pepper to taste. Add chopped up chicken liver (from the cooked chicken above) and a small amount of chopped chicken. Also boil one egg, dice and add. Mix well and serve over the dressing.
#####
Beth Hutchens' Favorite Southern Recipes
Beth is another transplanted Southerner here in Illinois. She is one of my spiritual mentors and, as is obvious by these recipes, a good cook...
This has now become an "old" Southern Living recipe. It's so good in hot weather---but fine anytime. Keeps in the freezer for ages---and someone at our house is known to sneak a spoonful of this from time to time (without the lemon-lime beverage being added).
Brandy Slush
Serves 32
from Beth Hutchens via Southern Living magazine
2 cups boiling water
4 regular size tea bags
2 cups sugar
7 cups water
2 12-oz. cans frozen lemonade concentrate (thawed & undiluted)
2 12-oz. cans frozen orange juice concentrate (thawed & undiluted)
2 cups brandy
lemon-lime carbonated beverage
Pour 2 cups boiling water over the tea bags--cover and steep for 5 minutes. Remove tea bags, squeezing gently. Cool.
Combine sugar and water in saucepan. Boil till sugar dissolves, stirring occasionally. Cool.
Combine tea, sugar mixture, lemonade and orange juice concentrates, and brandy in a large freezer proof container. Stir well. Freeze till firm (but it won't be super-hard).
To serve: Put 1/2 cup frozen mixture in a glass--add 1/4 cup lemon-lime beverage (cold)--stir till slushy. Refreeze remainder and use often. Caution---goes down way too well!!!!!
German Coleslaw
This is a weird recipe, but follow the instructions--it works. It lasts a week in the refrigerator, but you'll probably eat it sooner. It came from a North Carolina School Maintenance Association cookbook from 1976, from a Mrs. Clyde (Eva) Elliott from Asheville, NC.
1 large cabbage, chopped
1 large onion, chopped
1 medium bell pepper (green one)
2/3 cup sugar
Put chopped cabbage in a large bowl (glass or Pyrex); put chopped onion and chopped pepper over the cabbage. Pour sugar over this (leave it on the top & do not mix any of this up until ready to serve the next day).
Bring to a boil:
3/4 cup oil
1 cup vinegar (white vinegar, I believe)
1 Tbsp. salt
1 tsp. dry mustard
1 tsp. celery salt
Pour this on top of the cabbage/onion/peppers/sugar while still hot but do not mix it up. Cover and let it "set" in the refrigerator overnite, if possible. Stir it up when ready to serve the first time. Will keep in the refrigerator a week or more.
These two recipes came from a Sunday brunch (after a wedding weekend) in Lenoir, NC.
Black Dog Cafe Cheese Grits
1 cup grits
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups boiling water
4 ounces cheddar cheese, grated
1/2 to 1 cup of cooked, finely crumbled, sausage
Stir grits, salt, cayenne into boiling water. Cook according to package directions on the grits. When grits are cooked, stir in the cheese and sausage. Serve immediately.
Praline French Toast
Butter a 9 X 13 dish. Cut a French bread loaf into one inch thick slices. Layer the slices in the dish, not flat, but in an overlapping pattern.
Whisk together the following:
6-8 eggs
1 cup milk
2 cups heavy cream
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Pour this on top of the bread, being sure it is in between slices too. Cover and refrigerate overnight.
Before baking, mix the following:
1 cup light brown sugar
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 stick soft butter
1 cup chopped pecans
Dollop this mixture on the bread; spread it across like frosting. Bake at 350 degrees for 35-40 minutes. Serve with maple syrup.
#####
When Rich and I moved to the Midwest, I thought I wouldn't have any trouble finding good grits. After all, we were in corn country! Wrong!!! I have to have my grits imported from the South! When we have friends come visit us from Virginia or Georgia, I often ask them to bring me some good grits. You can also buy them online. www.carolinaplantationrice.com has good grits and I'm sure there are many other sites that are equally good. Also, specialty or gourmet grocery stores often carry stoneground grits.
This recipe is similar to Beth's grits recipe above, but without the meat...
Margaret's Pecan Garlic Cheese Grits
1 cup stoneground grits (Don't use instant! Good grits make the difference!)
4 cups water
1 t. salt
1 stick butter or margarine
8 ounces of extra sharp cheddar cheese, grated + extra for the topping
2 eggs
1/2 cup milk
garlic salt or powder to taste
chopped pecans for the topping
Cook grits in 4 cups water with 1 t. salt. Cook for length of time stated on package. Be sure to stir frequently because it can stick to the pan!
After the grits are done, remove from the stove and add the butter and cheese and stir well. Add garlic salt or garlic powder to taste... you don't need much! Beat the eggs and milk and add to the grits. Mix well.
Pour into a greased 9 x 12 baking pan. Sprinkle more grated cheese on top and then sprinkle the chopped pecans on top of the cheese. Bake in 350° oven for about 40 minutes or until set. Serves 6-8.
Party Time...
I have been to parties that many of these ladies have thrown and have had some great food. Here are some of the recipes for a variety of wonderful parties, filled with good food and good stories.
Lib Wilhelm’s Cheese Slaw
This is a favorite from my Roanoke days. Great for a any kind of party.
1 lb. swiss cheese, coarsely shredded
1/2 c. banana peppers, minced
1/4 c. jalapeño pepper, minced
1 bunch green onions with tops, sliced
enough mayo to bind together
red cabbage, hollowed out
Mix all together and serve in the hollowed out cabbage head.
#####
And another Roanoke recipe ~
Baked Brie
1 whole brie (about 2 pounds)
2 sticks butter, melted
About 12 sheets phyllo pastry
Filling of choice (see notes below)
Cut the brie in half horizontally (Use a serrated knife, going just beyond
halfway with each cut, and rotating the brie as you go.) Spread the bottom
half with desired filling, and replace top.
Butter a baking sheet. Lay 5 or 6 sheets of phyllo on the baking sheet,
buttering each sheet with the melted butter as you go. Set the brie atop
the phyllo and fold the edges of the pastry up over the cheese.
Cover the top of the cheese with another 6 sheets of the pastry, brushing
each with butter. Tuck the sides of the pastry under the cheese. Brush
top and sides with butter.
Preheat over to 350. Bake 20 to 30 minutes, or until golden brown. Let stand 30 minutes before serving.
Fillings: Sundried tomato pesto (you can buy at Lee & Edwards), along with a sprinking of pine nuts and capers.
Or homemade basil pesto and a mushroom duxelles.
Or sundried tomatoes that have been packed in oil and drained, and covered
with fresh basil leaves.
You may also use unsalted butter and filling the middle with fresh sliced strawberries.
#####
Lisa Hensley's Yummy Pecan Bars
Lisa was my nail tech in Roanoke, VA and is still a good friend and great cook. These Pecan Bars truly are yummy!
(Makes 1 9x13 pan)
* 2 cups flour
* 2 sticks butter or margarine (melted)
* 1/2 cup XXX sugar
Mix together. Put into a 9x13 pan (sprayed with oil) and spread out to cover the whole bottom. Bake @ 350° for 15 minutes.
* 1 can sweetened condensed milk
* 1 egg, beaten
* 1 tsp. vanilla
* 1 cup chopped pecans
* 1 bag “Bit o’Brittle Almond Brittle Bits.”
Mix together and pur on top of the baked curst. Bake again for about 25 minutes. Cool and cut.
#####
Margaret's Gala Pecan Spread
* 1 - 8 oz. cream cheese at room temperature
* 1 jar dried beef, chopped
* 1/4 cup finely chopped green pepper
* 2-3 tbl. finely chopped green onions
* 1/2 tsp. garlic salt
* 1/8 tsp. white pepper
* 1/2 cup sour cream
* 1/2 cup chopped pecans
Mix together all ingredients except pecans. Spread into a 9” pie plate (sprayed with oil). Sprinkle nuts on top. Bake @ 350° for about 20 minutes or until
bubbly.
Blue Cheese Bites
* 1 pkg. Pillsbury Hungry Jack Biscuits (10 count)
* 1 stick butter or margarine
* 1 4 oz. pkg. of crumbled blue cheese
Cut biscuits into quarters and place in the bottom of an oiled 9x13 pan. Melt the butter and blue cheese in microwave. Stir well and pour over the biscuits. Bake @ 375° for about 10 minutes or until brown. Serve immediately.
Texas Caviar
* 1 can black-eyed peas, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can white shoe-peg corn, drained
* 1/2 each of a green, yellow, and red pepper, diced
* 1 bunch fresh cilantro, finely chopped
* Bottled Italian dressing (I use Seven Seas Viva Italian)
* Tobasco to taste
Combine all ingredients. Use enough dressing to coat well (about 1/2 - 3/4 cup). Use the Tobasco if you like a hotter salsa. I serve with Tostitos flavored with a hint of lime.
Can be made a day ahead. Serve at room temperature.
#####
Cheryl's Crab Meltaways
My dear friend, Cheryl Gilliland, Roanoke, VA, gave me this recipe. Easy and so good!
* 1 pkg. English muffins, split
* 1 6 or 7 oz can crab meat
* 1 jar Old English Sharp Cheddar Spread (Kraft)
* 1 stick margarine (melted)
* 2 tbs. mayonnaise
* 1/2 tsp. garlic salt
* dash of Emeril’s Essence
Mix ingredients and spread on muffins. Cut each muffin into 4 pieces. Brown in 350° oven until bubbly. Serve hot. Note: Can be frozen before cooking.
This recipe is from Cheryl's daughter...
Greek Layered Dip
(from Meredith Holcomb Eckel, Richmond, VA)
1 (8 oz) container cream cheese w/chives & onions
1 (8 oz) container hummus
1 medium cucumber, peeled, seeded, and chopped
3 medium roma tomatoes, seeded and chopped
1 (2 and 1/4 oz) can sliced ripe olives, drained
1 (4 oz) container crumbled feta cheese
4 medium green onions, chopped
pita chips or tortilla chips
In 10 inch pie plate or pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed, serving with the chips.
#####
Parkhill Family Birthday Celebration
My friend, Marilyn Parkhill from Champaign, IL, tells this story:
“On my birthday (Oct. 13th) in 1961, a special present arrived — our second child, a boy, came into the world. Two years later on Oct. 29th, another son was born. Needless to say, I began giving boy parties and gladly forgot my own birthday celebration. Years later, as we added more family, we discovered that two more members share October birthdays. October has become Parkhill birthday month with 5 of us born within an 8 day period. More recently, we celebrate the adults together in one big dinner. I often serve the following menu which is a combination of my mothers ham loaf and my mother-in-law’s raisin sauce and pecan pie recipes. The homemade apple sauce is one that just happened because my grandchildren, particularly the October birthday boy, laps up my applesauce as though it were candy. I have to make enough to send home with him for after school snacks. In our home, October is a busy month filled with special blessings.”
Menu
Ham load and raisin sauce
Twice-baked potatoes
Corn Pudding
Homemade applesauce
Pecan pie or birthday cake
Ham Loaf
1 1/2 lbs. ground ham
1/2 lb. ground pork
1/2 lb. ground beef
1 cup Rice Krispies
1 cup milk
2 eggs
2 t. dry mustard
Mix all ingredients together well. Cover bottom of loaf pan with brown sugar, sprinkle with cloves, and moisten with vinegar. Bake in 350° oven for 1 1/2 - 2 hours until done.
Raisin Sauce for Ham Loaf
2 cups brown sugar
1 cup stuffed olive slices
1/2 box raisins
1 cup canned tomatoes
2 onions, diced
1 T. vinegar
Salt & Pepper
Place all ingredients in pan on the stove and simmer til the ingredients change color. Serve with the ham loaf.
Corn Pudding
5 fresh ears of corn (scored and cut off ears)
1/4 lb. butter
3 eggs
1 1/2 cup milk
1/2 t. salt
1 T. flour
4 T. sugar
Cut corn and sauté in butter. Beat eggs and add along with milk and other ingredients. Bake in greased casserole dish at 350° for 30-40 minutes.
Pecan Pie
Bring to a boil 1/2 cup granulated sugar and 1 cup dark corn syrup
Add:
3 beaten eggs
3 T. butter
1 t. vanilla
chopped pecans
Bake at 400°-425° for 10 minutes, then reduce temperature to 300° for 35 minutes. The only tricky part of this is to make sure you all the syrup mixture very slowly to the egg mixture. I like a fuller pie, so I triple this recipe and put in 2 9” pie pans (cut down on butter to about 5 T. total). Begin baking as before, but add 10 minutes at the end (300° for 45 minutes).
#####
Leland Andrews was one of the first people Rich and I met when we first attended First Presbyterian Church in Champaign. She and I connected as fellow Southerners and I quickly learned that she is a very good cook. Here is one of Leland's stories and the recipes to go with it...
Summer Southern Porch Party
In Illinois
Leland Andrews
It all began when I wanted to contribute to our church Sunday Night Youth Club’s auction to raise money for a mission trip. Rather skeptically, I offered a Southern Porch Party and was surprised when at the auction two groups of ladies began bidding against each other. I ended up doing two parties when the losers asked if I’d do one for them if they paid the winning price… $350! That was $700 for the Youth Club!
Some time later, I offered a Southern Porch Party for the University of Illinois’ Japan House auction and it sold for $400! Apparently, a Ladies Summer Porch Party was unique and appealing enough to raise interest and money… instead of money and interest!
I’ve always loved cooking and entertaining in the familiar Southern style in which I grew up… vintage linens, silver, crystal, china, flowers, and recipes handed down plus some new ones. I added favors to each place setting… tiny soaps or sachets or lip-gloss caught up in an antique linen hankie, tied with a tiny satin ribbon and small artificial flower. The hankies had to have hand sewn, rolled edges, not machine stitched ones. There are still many to be found in antique or vintage clothing stores.
I suggested hats and gloves and skirts or dresses as attire to those attending. Since I have a collection of butter pats plates, and open salt cellars with spoons, I used these on the tables to add to the “genteel Southern atmosphere.” Ladies still love dressing up and going to lunch. It evokes a sense of return to a less hurried and hectic time.
Here is the menu for the Porch Party Luncheon…
Margaret’s Punch or Mint Juleps
Cheese Straws
Chutney Chicken Salad
Asparagus Bundles with Pimiento Strips
Tomato Aspic with Basil Mayonnaise
Cheese Grits
Buttermilk Biscuits
Sweetened and Unsweetened Ice Tea
Individual Meringues with
Vanilla Ice Cream and Fresh Peaches or
Strawberry Ice Cream with
Homemade Chocolate Sauce and Strawberries
Toasted Pecans
Demitasse Coffee or Coffee served in
China Cups and Saucers
Margaret Estes’ Punch
Cool, tangy, and not too sweet. Also, very easy!
1 – 46 oz. can pineapple juice
1 – 46 oz. can grapefruit juice
64 oz bottle of Fresca or Sprite
Pour ½ of each into punch bowl or mix equal amounts in a large pitcher. You can make an ice ring of Fresca or Sprite or use ice cubes. Serves 25.
Mint Juleps
Simple Syrup:
1 cup sugar
1 ¼ cup water
40-50 mint leave
¼ cup fresh lemon juice
Cook sugar and water until sugar is dissolved. Add mint leaves and lemon juice. Remove from heat and steep a while. Strain. Will keep several weeks in refrigerator. Makes one pint.
To make individual juleps, fill an 8 oz. glass with crushed ice. Pour in 1 ½ T. simple syrup, 2 jiggers bourbon, and mix well. Garnish with a mint sprig that has been dusted with powered sugar.
Cheese Straws
16 oz. sharp cheddar cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
1 ½ sticks margarine (not butter)
1 t. cayenne pepper
2 2/3 cup all purpose flour
1 T. salt
1 t. baking powder
Cream the margarine, add cheese and mix well. Sift the dry ingredients and mix again. Put all this into a food processor and process until all ingredients come together and form a ball.
Put dough into a cookie press with a star template and squeeze into long lines onto a cookie sheet. (Or they can be rolled out and cut into rounds or strips.)
Bake at 350° for 15-18 minutes. Cut into 4 inch lengths and then cool. Store in an airtight container until ready to serve.
Chutney Chicken Salad
6 cups roughly chopped cooked chicken
1 ½ cup finely chopped sweet onion (Vidalias are the best!)
1 ½ cup finely chopped celery
1 17 ½ oz. can apricots, drained
2 T. chutney (preferably Major Grey’s)
1 cup mayonnaise (Duke’s is the best, but if you can’t find that, use a good mayonnaise like Hellmans)
1 T. fresh lemon juice
Salt and pepper to taste
1 ½ cup chopped toasted pecans (Georgia pecans are the best, of course!!)
Combine the chicken with the onion and celery. In a food processor, puree the apricots with the chutney. Add the mayonnaise, lemon juice and process again. Fold the dressing into the chicken mixture. Fold in the pecans or sprinkle them on top when you serve.
Asparagus Bundles with Pimiento
You can use canned asparagus or fresh steamed spears. Place a few warm spears on each plate and place a strip of pimiento across them. You can also serve this chilled by placing the cooked spears in Italian dressing to marinade for a while before serving.
Tomato Aspic with Basil Mayonnaise
3 envelopes of unflavored gelatin
¼ cup water
1 qt. tomato juice (not V-8)
2-3 T. lemon juice
1 T. grated onion
1 T. salt
1 T. white wine vinegar or apple cider vinegar
¼ t. cayenne pepper
½ cup sliced olives with pimientos
½ cup finely chopped celery
Soak gelatin in ½ cup water for 10 minutes. Oil a 1 qt. mold or 8 individual molds or ramekins. Set aside. Combine the rest of the ingredients. Liquefy gelatin over low heat and add to the tomato juice mixture. Stir well. Pour into the molds and chill.
BASIL MAYONNAISE
1 cup mayonnaise
3 T. finely chopped fresh basil
2 T. lemon juice
Freshly ground pepper to taste
Whisk ingredients together and chill. Can be poured over the aspic or served in a bowl on the side.
Cheese Grits
1 qt. whole milk (can use low fat, but whole milk tastes better!)
1 cup quick (not instant!) grits
½ stick butter + ¼ stick butter
4 oz. gruyere cheese, shredded
1 t. salt
1 t. white pepper
2/3 cup grated fresh parmesan cheese
Put milk in large pot and heat to nearly boiling. Add grits slowly, stirring all the time to avoid lumps. Cook until consistency of oatmeal and add ½ stick butter and shredded cheese. After the cheese melts, add the other ¼ stick butter. Pour into a 2 qt. casserole dish and sprinkle with the parmesan cheese. Bake at 350° for 45 min. – 1 hr. It should be just brown around the edges. This can be made ahead and even frozen. Just bake when ready to use.
(Note from Margaret on the above recipe… Don’t let anyone tell you that polenta and grits are the same thing. They are not! If you can’t find grits in the grocery store, try a specialty store or go online.)
Buttermilk Biscuits
2 cups all purpose flour
2 t. baking powder
1 t. salt
¼ t. baking soda
Sift together the above ingredients. Cut in ½ cup Crisco (solid shortening). Mix until the mixture has a pea size consistency. Make a small well in this mixture and pour in 1 cup buttermilk (be sure to shake the carton well first!). Mix thoroughly, but lightly.
Sprinkle flour onto a bread board, or the kitchen counter, and turn out the dough. Knead lightly, adding flour as needed to keep dough from sticking. Roll out with a floured rolling pin till ½ inch thick. Cut small biscuits with a round cookie cutter and place close together on a baking sheet that has been lightly sprayed with vegetable oil. Bake at 425° for 20-22 min. or until lightly brown on top. Serve with butter and jam. Yumm!!
Toasted Pecan Halves
Spread about a pound of pecan halves on a cookie sheet. Dot with pats of butter. Bake at 350° for 8 minutes. Remove and toss pecans until all are coated with the butter. Return to oven for 8-10 more minutes. Watch that they don’t get too brown. Remove from oven and sprinkle with salt while the pecans are still warm. Cool before serving. Store in airtight container for 2-3 weeks. Once they are served, they go fast, so you might want to put out just a few at a time!
Individual Meringues
4 egg whites at room temperature
Pinch of salt
Whip until frothy. Add ½ t cream of tartar and continue to whip until stiff and creamy. Dribble in 1 T. vinegar and gradually add 1 ¼ cup sugar while beating. Line a cookie sheet with parchment paper. Drop globs of the egg white mixture onto the paper… about 2-3 T. When all the whites are spooned out, make a small indentation in each meringue so that when they are done, there will be a well to hold the ice cream.
Bake the meringues at 250° for 1 hour or until pale tan. It might take 1 ½ hours. Serve with your choice of ice cream and topping.
#####
April 20, 2011
Here is a yummy recipe from my cousin, Deb, in Georgia. Thanks Deb!
Hot Pepper Raspberry Appetizer
1 cup shredded cheese (I use Cheddar)
1 cup chopped pecans
1/2 cup mayo (I use Hellman's)
1 bunch green onions, chopped
Mix together and refrigerate one hour.
Spread top with 1/2 jar Hot Pepper Raspberry Preserves
(Robert Rothchild is one brand and what I use)
Also I usually use Carr's water crackers so you
don't take away from the taste of the dip.
Lib Wilhelm’s Cheese Slaw
This is a favorite from my Roanoke days. Great for a any kind of party.
1 lb. swiss cheese, coarsely shredded
1/2 c. banana peppers, minced
1/4 c. jalapeño pepper, minced
1 bunch green onions with tops, sliced
enough mayo to bind together
red cabbage, hollowed out
Mix all together and serve in the hollowed out cabbage head.
#####
And another Roanoke recipe ~
Baked Brie
1 whole brie (about 2 pounds)
2 sticks butter, melted
About 12 sheets phyllo pastry
Filling of choice (see notes below)
Cut the brie in half horizontally (Use a serrated knife, going just beyond
halfway with each cut, and rotating the brie as you go.) Spread the bottom
half with desired filling, and replace top.
Butter a baking sheet. Lay 5 or 6 sheets of phyllo on the baking sheet,
buttering each sheet with the melted butter as you go. Set the brie atop
the phyllo and fold the edges of the pastry up over the cheese.
Cover the top of the cheese with another 6 sheets of the pastry, brushing
each with butter. Tuck the sides of the pastry under the cheese. Brush
top and sides with butter.
Preheat over to 350. Bake 20 to 30 minutes, or until golden brown. Let stand 30 minutes before serving.
Fillings: Sundried tomato pesto (you can buy at Lee & Edwards), along with a sprinking of pine nuts and capers.
Or homemade basil pesto and a mushroom duxelles.
Or sundried tomatoes that have been packed in oil and drained, and covered
with fresh basil leaves.
You may also use unsalted butter and filling the middle with fresh sliced strawberries.
#####
Lisa Hensley's Yummy Pecan Bars
Lisa was my nail tech in Roanoke, VA and is still a good friend and great cook. These Pecan Bars truly are yummy!
(Makes 1 9x13 pan)
* 2 cups flour
* 2 sticks butter or margarine (melted)
* 1/2 cup XXX sugar
Mix together. Put into a 9x13 pan (sprayed with oil) and spread out to cover the whole bottom. Bake @ 350° for 15 minutes.
* 1 can sweetened condensed milk
* 1 egg, beaten
* 1 tsp. vanilla
* 1 cup chopped pecans
* 1 bag “Bit o’Brittle Almond Brittle Bits.”
Mix together and pur on top of the baked curst. Bake again for about 25 minutes. Cool and cut.
#####
Margaret's Gala Pecan Spread
* 1 - 8 oz. cream cheese at room temperature
* 1 jar dried beef, chopped
* 1/4 cup finely chopped green pepper
* 2-3 tbl. finely chopped green onions
* 1/2 tsp. garlic salt
* 1/8 tsp. white pepper
* 1/2 cup sour cream
* 1/2 cup chopped pecans
Mix together all ingredients except pecans. Spread into a 9” pie plate (sprayed with oil). Sprinkle nuts on top. Bake @ 350° for about 20 minutes or until
bubbly.
Blue Cheese Bites
* 1 pkg. Pillsbury Hungry Jack Biscuits (10 count)
* 1 stick butter or margarine
* 1 4 oz. pkg. of crumbled blue cheese
Cut biscuits into quarters and place in the bottom of an oiled 9x13 pan. Melt the butter and blue cheese in microwave. Stir well and pour over the biscuits. Bake @ 375° for about 10 minutes or until brown. Serve immediately.
Texas Caviar
* 1 can black-eyed peas, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can white shoe-peg corn, drained
* 1/2 each of a green, yellow, and red pepper, diced
* 1 bunch fresh cilantro, finely chopped
* Bottled Italian dressing (I use Seven Seas Viva Italian)
* Tobasco to taste
Combine all ingredients. Use enough dressing to coat well (about 1/2 - 3/4 cup). Use the Tobasco if you like a hotter salsa. I serve with Tostitos flavored with a hint of lime.
Can be made a day ahead. Serve at room temperature.
#####
Cheryl's Crab Meltaways
My dear friend, Cheryl Gilliland, Roanoke, VA, gave me this recipe. Easy and so good!
* 1 pkg. English muffins, split
* 1 6 or 7 oz can crab meat
* 1 jar Old English Sharp Cheddar Spread (Kraft)
* 1 stick margarine (melted)
* 2 tbs. mayonnaise
* 1/2 tsp. garlic salt
* dash of Emeril’s Essence
Mix ingredients and spread on muffins. Cut each muffin into 4 pieces. Brown in 350° oven until bubbly. Serve hot. Note: Can be frozen before cooking.
This recipe is from Cheryl's daughter...
Greek Layered Dip
(from Meredith Holcomb Eckel, Richmond, VA)
1 (8 oz) container cream cheese w/chives & onions
1 (8 oz) container hummus
1 medium cucumber, peeled, seeded, and chopped
3 medium roma tomatoes, seeded and chopped
1 (2 and 1/4 oz) can sliced ripe olives, drained
1 (4 oz) container crumbled feta cheese
4 medium green onions, chopped
pita chips or tortilla chips
In 10 inch pie plate or pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed, serving with the chips.
#####
Parkhill Family Birthday Celebration
My friend, Marilyn Parkhill from Champaign, IL, tells this story:
“On my birthday (Oct. 13th) in 1961, a special present arrived — our second child, a boy, came into the world. Two years later on Oct. 29th, another son was born. Needless to say, I began giving boy parties and gladly forgot my own birthday celebration. Years later, as we added more family, we discovered that two more members share October birthdays. October has become Parkhill birthday month with 5 of us born within an 8 day period. More recently, we celebrate the adults together in one big dinner. I often serve the following menu which is a combination of my mothers ham loaf and my mother-in-law’s raisin sauce and pecan pie recipes. The homemade apple sauce is one that just happened because my grandchildren, particularly the October birthday boy, laps up my applesauce as though it were candy. I have to make enough to send home with him for after school snacks. In our home, October is a busy month filled with special blessings.”
Menu
Ham load and raisin sauce
Twice-baked potatoes
Corn Pudding
Homemade applesauce
Pecan pie or birthday cake
Ham Loaf
1 1/2 lbs. ground ham
1/2 lb. ground pork
1/2 lb. ground beef
1 cup Rice Krispies
1 cup milk
2 eggs
2 t. dry mustard
Mix all ingredients together well. Cover bottom of loaf pan with brown sugar, sprinkle with cloves, and moisten with vinegar. Bake in 350° oven for 1 1/2 - 2 hours until done.
Raisin Sauce for Ham Loaf
2 cups brown sugar
1 cup stuffed olive slices
1/2 box raisins
1 cup canned tomatoes
2 onions, diced
1 T. vinegar
Salt & Pepper
Place all ingredients in pan on the stove and simmer til the ingredients change color. Serve with the ham loaf.
Corn Pudding
5 fresh ears of corn (scored and cut off ears)
1/4 lb. butter
3 eggs
1 1/2 cup milk
1/2 t. salt
1 T. flour
4 T. sugar
Cut corn and sauté in butter. Beat eggs and add along with milk and other ingredients. Bake in greased casserole dish at 350° for 30-40 minutes.
Pecan Pie
Bring to a boil 1/2 cup granulated sugar and 1 cup dark corn syrup
Add:
3 beaten eggs
3 T. butter
1 t. vanilla
chopped pecans
Bake at 400°-425° for 10 minutes, then reduce temperature to 300° for 35 minutes. The only tricky part of this is to make sure you all the syrup mixture very slowly to the egg mixture. I like a fuller pie, so I triple this recipe and put in 2 9” pie pans (cut down on butter to about 5 T. total). Begin baking as before, but add 10 minutes at the end (300° for 45 minutes).
#####
Leland Andrews was one of the first people Rich and I met when we first attended First Presbyterian Church in Champaign. She and I connected as fellow Southerners and I quickly learned that she is a very good cook. Here is one of Leland's stories and the recipes to go with it...
Summer Southern Porch Party
In Illinois
Leland Andrews
It all began when I wanted to contribute to our church Sunday Night Youth Club’s auction to raise money for a mission trip. Rather skeptically, I offered a Southern Porch Party and was surprised when at the auction two groups of ladies began bidding against each other. I ended up doing two parties when the losers asked if I’d do one for them if they paid the winning price… $350! That was $700 for the Youth Club!
Some time later, I offered a Southern Porch Party for the University of Illinois’ Japan House auction and it sold for $400! Apparently, a Ladies Summer Porch Party was unique and appealing enough to raise interest and money… instead of money and interest!
I’ve always loved cooking and entertaining in the familiar Southern style in which I grew up… vintage linens, silver, crystal, china, flowers, and recipes handed down plus some new ones. I added favors to each place setting… tiny soaps or sachets or lip-gloss caught up in an antique linen hankie, tied with a tiny satin ribbon and small artificial flower. The hankies had to have hand sewn, rolled edges, not machine stitched ones. There are still many to be found in antique or vintage clothing stores.
I suggested hats and gloves and skirts or dresses as attire to those attending. Since I have a collection of butter pats plates, and open salt cellars with spoons, I used these on the tables to add to the “genteel Southern atmosphere.” Ladies still love dressing up and going to lunch. It evokes a sense of return to a less hurried and hectic time.
Here is the menu for the Porch Party Luncheon…
Margaret’s Punch or Mint Juleps
Cheese Straws
Chutney Chicken Salad
Asparagus Bundles with Pimiento Strips
Tomato Aspic with Basil Mayonnaise
Cheese Grits
Buttermilk Biscuits
Sweetened and Unsweetened Ice Tea
Individual Meringues with
Vanilla Ice Cream and Fresh Peaches or
Strawberry Ice Cream with
Homemade Chocolate Sauce and Strawberries
Toasted Pecans
Demitasse Coffee or Coffee served in
China Cups and Saucers
Margaret Estes’ Punch
Cool, tangy, and not too sweet. Also, very easy!
1 – 46 oz. can pineapple juice
1 – 46 oz. can grapefruit juice
64 oz bottle of Fresca or Sprite
Pour ½ of each into punch bowl or mix equal amounts in a large pitcher. You can make an ice ring of Fresca or Sprite or use ice cubes. Serves 25.
Mint Juleps
Simple Syrup:
1 cup sugar
1 ¼ cup water
40-50 mint leave
¼ cup fresh lemon juice
Cook sugar and water until sugar is dissolved. Add mint leaves and lemon juice. Remove from heat and steep a while. Strain. Will keep several weeks in refrigerator. Makes one pint.
To make individual juleps, fill an 8 oz. glass with crushed ice. Pour in 1 ½ T. simple syrup, 2 jiggers bourbon, and mix well. Garnish with a mint sprig that has been dusted with powered sugar.
Cheese Straws
16 oz. sharp cheddar cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
1 ½ sticks margarine (not butter)
1 t. cayenne pepper
2 2/3 cup all purpose flour
1 T. salt
1 t. baking powder
Cream the margarine, add cheese and mix well. Sift the dry ingredients and mix again. Put all this into a food processor and process until all ingredients come together and form a ball.
Put dough into a cookie press with a star template and squeeze into long lines onto a cookie sheet. (Or they can be rolled out and cut into rounds or strips.)
Bake at 350° for 15-18 minutes. Cut into 4 inch lengths and then cool. Store in an airtight container until ready to serve.
Chutney Chicken Salad
6 cups roughly chopped cooked chicken
1 ½ cup finely chopped sweet onion (Vidalias are the best!)
1 ½ cup finely chopped celery
1 17 ½ oz. can apricots, drained
2 T. chutney (preferably Major Grey’s)
1 cup mayonnaise (Duke’s is the best, but if you can’t find that, use a good mayonnaise like Hellmans)
1 T. fresh lemon juice
Salt and pepper to taste
1 ½ cup chopped toasted pecans (Georgia pecans are the best, of course!!)
Combine the chicken with the onion and celery. In a food processor, puree the apricots with the chutney. Add the mayonnaise, lemon juice and process again. Fold the dressing into the chicken mixture. Fold in the pecans or sprinkle them on top when you serve.
Asparagus Bundles with Pimiento
You can use canned asparagus or fresh steamed spears. Place a few warm spears on each plate and place a strip of pimiento across them. You can also serve this chilled by placing the cooked spears in Italian dressing to marinade for a while before serving.
Tomato Aspic with Basil Mayonnaise
3 envelopes of unflavored gelatin
¼ cup water
1 qt. tomato juice (not V-8)
2-3 T. lemon juice
1 T. grated onion
1 T. salt
1 T. white wine vinegar or apple cider vinegar
¼ t. cayenne pepper
½ cup sliced olives with pimientos
½ cup finely chopped celery
Soak gelatin in ½ cup water for 10 minutes. Oil a 1 qt. mold or 8 individual molds or ramekins. Set aside. Combine the rest of the ingredients. Liquefy gelatin over low heat and add to the tomato juice mixture. Stir well. Pour into the molds and chill.
BASIL MAYONNAISE
1 cup mayonnaise
3 T. finely chopped fresh basil
2 T. lemon juice
Freshly ground pepper to taste
Whisk ingredients together and chill. Can be poured over the aspic or served in a bowl on the side.
Cheese Grits
1 qt. whole milk (can use low fat, but whole milk tastes better!)
1 cup quick (not instant!) grits
½ stick butter + ¼ stick butter
4 oz. gruyere cheese, shredded
1 t. salt
1 t. white pepper
2/3 cup grated fresh parmesan cheese
Put milk in large pot and heat to nearly boiling. Add grits slowly, stirring all the time to avoid lumps. Cook until consistency of oatmeal and add ½ stick butter and shredded cheese. After the cheese melts, add the other ¼ stick butter. Pour into a 2 qt. casserole dish and sprinkle with the parmesan cheese. Bake at 350° for 45 min. – 1 hr. It should be just brown around the edges. This can be made ahead and even frozen. Just bake when ready to use.
(Note from Margaret on the above recipe… Don’t let anyone tell you that polenta and grits are the same thing. They are not! If you can’t find grits in the grocery store, try a specialty store or go online.)
Buttermilk Biscuits
2 cups all purpose flour
2 t. baking powder
1 t. salt
¼ t. baking soda
Sift together the above ingredients. Cut in ½ cup Crisco (solid shortening). Mix until the mixture has a pea size consistency. Make a small well in this mixture and pour in 1 cup buttermilk (be sure to shake the carton well first!). Mix thoroughly, but lightly.
Sprinkle flour onto a bread board, or the kitchen counter, and turn out the dough. Knead lightly, adding flour as needed to keep dough from sticking. Roll out with a floured rolling pin till ½ inch thick. Cut small biscuits with a round cookie cutter and place close together on a baking sheet that has been lightly sprayed with vegetable oil. Bake at 425° for 20-22 min. or until lightly brown on top. Serve with butter and jam. Yumm!!
Toasted Pecan Halves
Spread about a pound of pecan halves on a cookie sheet. Dot with pats of butter. Bake at 350° for 8 minutes. Remove and toss pecans until all are coated with the butter. Return to oven for 8-10 more minutes. Watch that they don’t get too brown. Remove from oven and sprinkle with salt while the pecans are still warm. Cool before serving. Store in airtight container for 2-3 weeks. Once they are served, they go fast, so you might want to put out just a few at a time!
Individual Meringues
4 egg whites at room temperature
Pinch of salt
Whip until frothy. Add ½ t cream of tartar and continue to whip until stiff and creamy. Dribble in 1 T. vinegar and gradually add 1 ¼ cup sugar while beating. Line a cookie sheet with parchment paper. Drop globs of the egg white mixture onto the paper… about 2-3 T. When all the whites are spooned out, make a small indentation in each meringue so that when they are done, there will be a well to hold the ice cream.
Bake the meringues at 250° for 1 hour or until pale tan. It might take 1 ½ hours. Serve with your choice of ice cream and topping.
#####
April 20, 2011
Here is a yummy recipe from my cousin, Deb, in Georgia. Thanks Deb!
Hot Pepper Raspberry Appetizer
1 cup shredded cheese (I use Cheddar)
1 cup chopped pecans
1/2 cup mayo (I use Hellman's)
1 bunch green onions, chopped
Mix together and refrigerate one hour.
Spread top with 1/2 jar Hot Pepper Raspberry Preserves
(Robert Rothchild is one brand and what I use)
Also I usually use Carr's water crackers so you
don't take away from the taste of the dip.
Entertaining...
Whether you’re trying to impress the boss, your mother-in-law, or just having friends over for dinner, these are good company meals and the stories that go with them.
When Company Comes from Camille Caldwell
In this age of cooking light, I offer up a few light favorites. There are a lot of old recipes that I have had to throw out or alter in order to make them healthy. This entree was proclaimed as “one of my top ten” by a picky eater in our family. It comes from “Cooking Light” magazine.
CHIPOTLE GRILLED PORK TENDERLOIN WITH STRAWBERRY-AVOCADA SALSA
For the pork:
2 T minced chipotle chilies, canned in adobo sauce
2 T fresh lime juice
¾ cup sliced onion
2 garlic cloves, crushed
1½ pounds port tenderloin, trimmed if necessary
½ t salt
For the salsa:
1 quart fresh strawberries, rinsed, hulled and quartered
2/3 cup peeled and chopped avocado (about ½ large)
2 T thinly sliced scallions
2 T chopped fresh cilantro
2 T fresh lime juice
¼ t salt
In a large zip-close bag combine pork marinade, mix and add pork. Seal and marinate in the refrigerator for 2 hours, turning bag occasionally.
When ready to cook, preheat a gas grill to high, or prepare a charcoal fire. Lightly coat the grill rack with cooking spray.
Remove the pork from bag and discard marinade. Sprinkle the pork evenly with salt. Place pork on the rack and grill over indirect heat, turning occasionally, for 20 minutes, or until meat thermometer registers 155 F. The inside should be slightly pink.
Remove the meat from the heat and let stand 10 minutes. Slice crosswise.
To prepare the salsa, in a medium bowl combine all ingredients, toss gently. Serve immediately with the pork. (180 calories per serving)
The following salad recipe is great with any pork roast and comes from a favorite on-line source of recipes, epicurious.com (taken from Bon Appetit magazine). Served with the pork and whole grain bread, you have a full meal. The first time I had this salad was sitting in the emergency room at United Hospital in St. Paul, Minnesota. We were visiting family and my husband, who had a minor heart attack three months earlier, experienced chest pains just before dinner. My sister brought dinner to us in the emergency room. This is not the most pleasant memory of a recipe, but the recipe is good.
BASMATI RICE SALAD WITH CURRANTS & NUTS
4 C chicken broth
2 C brown basmati rice
1 1/3 C thinly sliced green onions
1 ½ C thinly sliced celery
¾ C minced fresh parsley (curly)
¾ C chopped pecans
½ C chopped walnuts
½ C dried currants
5 T olive oil
5 T fresh lemon juice
3 T soy sauce
2 ½ t ground cumin
Combine broth & rice in large pan, boil, cover, reduce heat, simmer until tender (approximately 35 minutes). Transfer to large bowl, fluff with fork, cool. Mix in onions, etc. Whisk olive oil, etc. in small bowl. Season with salt and pepper.
STRAWBERRY DAIQUIRI DESSERT
2 C strawberries, hulled
½ C powdered sugar
1/3 C dark rum
¼ C lime juice
1 ½ C mango sorbet
Lime zest for garnish
For daiquiri mixture, in a blender container combine first four ingredients. Cover and blend until smooth.
Divide the sorbet among 6 dessert dishes. Pour daiquiri mixture around the sorbet, then garnish each with a lime zest. (140 calories per serving)
#####
Entertaining Favorites from Pam Grubb
The next two recipes were given to me by a dear friend in our church in McLean, Virginia. I have served the meatballs alone as an appetizer (never any left!) and I have served the two recipes together as a meal for guests. They loved it!
Asian Meatballs with Sesame Lime Sauce
¼ Cup whole milk
¼ Cup fine dry bread crumbs
¾ lb ground pork
¾ lb ground veal
1 large egg, lightly beaten
½ Cup canned sliced water chestnuts, rinsed, drained, and finely chopped
½ tsp. salt
½ Cup chopped fresh cilantro plus ¼ Cup sprigs (sprigs are for garnish)
5 T. soy sauce
4 tsp. Asian sesame oil
2 T. fresh lime juice
2 T. water
2 tsp. sugar
Put oven rack in middle position and preheat to 500 degrees.
Pour milk over bread crumbs in a large bowl until liquid is absorbed. Add ground meat (I used the ground Meatloaf Mix sold at the store—this is a combination of beef, veal and pork), egg, water chestnuts, salt, chopped cilantro, 1 T. soy sauce, and 2 tsp. oil and mix with hands until well combined. Shape 3 T meat mixture into a ball and transfer to a 13x9 inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about ½ inch apart in baking dish. Bake until cooked through, about 15 minutes.
Meanwhile, stir together lime juice, water, sugar, remaining 4 T soy sauce, and remaining 2 tsp. oil in a bowl until sugar is dissolved. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 T. sauce and sprinkle with cilantro sprigs. Serve with remaining sauce.
Asian Cucumber Salad
¾ Cup seasoned rice vinegar
¼ Cup water
1 T. sugar
1 T. minced garlic
1 T. light soy sauce
1 tsp. sesame oil
½ tsp. freshly ground pepper
2 large cucumbers, peeled and sliced
2 T. sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds and toss. Serve immediately.
For this recipe, I did not peel the cucumber (I used the hothouse/seedless cucumbers) and I cut them into matchsticks instead of slices. I also added some carrots cut into matchsticks (because I though it would be a good addition). I made this a day ahead and it kept just fine.
#####
Special Chicken Salad from my friend Kathy Hickok ~ Richmond, VA
Basic Vinaigrette:
Mix the following ingredients in a jar and shake well:
1/4 cup red wine vinegar
1 t. dijon mustard
1 medium shallot
1/2 cup veg. oil
1/4 cup olive oil
1/2 t. salt
1/8 t. pepper
Marinade:
3 T. dijon mustard
1 T. fresh tarragon or 1 t. dried
1 med. garlic clove minced
2 T. lemon juice
Ingredients:
2 whole skinless, boneless chicken breasts
1 med. clove garlic, minced
3/4 cup vinaigrette (see above)
6 Belgian endive
1/4 lb. fresh mushrooms, sliced
1 large tomato, cut up (or several cherry tomatoes cut in half)
2 T. chopped chives
1/2 cup walnut pieces
1/2 lb. pancetta, sliced (or proscuitto or cooked bacon, crumbled)
Directions:
1. Preheat oven to 350 degrees. Roast walnuts 7-10 minutes. Set aside.
2. Cook pancetta until crisp & slightly brown. Drain on towel, crumble & set aside.
3. Combine marinade ingredients. Soak chicken for 30 minutes or more.
4. Put chicken in baking dish, cover with foil & bake for 20 minutes at 350 degrees. Let cool. Keep juices from pan. Cut up chicken into cubes.
5. In small bowl, combine 3/4 cup vinaigrette with cooking joices & garlic.
6. Mix in another large bowl pancetta, endive, mushrooms, tomato, chives, chicken, & walnuts.
7. Toss with dressing from #5. Serve immediately.
NOTE: All can be done one day in advance and kept separate. Do not do steps 5,6,7 until right before serving.
Serves 6. You can put in extra 1/2 breast and a little extra lettuce for big eaters.
This is an elegant dish to serve at a luncheon or a summer dinner with fresh sliced tomatoes and crusty bread.
#####
Margaret’s Egg Brunch Casserole
(Great for a crowd!)
2 packages of Jimmy Dean 50% Less Fat Sausage
12 eggs
1 t. dry mustard
1/2 cup milk (for eggs)
1 can cream of mushroom soup mixed with 1/2 cup milk.
2 cups shredded cheddar cheese
Brown the sausage and drain. Spread in the bottom of a greased 9x12 pan. Beat the eggs and add 1/2 cup milk and the dry mustard. Pour on top of the sausage. Spoon the soup, milk mixture over the sausage and eggs. Top with shredded cheese. Bake at 375° for about 50 minutes or until lightly browned. Let set for a few minutes before cutting.
Enjoy!!!
Bourbon Corn Pudding
The first time I had this was at a wedding reception in Virginia. When I go to a covered dish dinner, people often request that I bring this.
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
#####
Nancy Poore’s ~ Roanoke, VA ~ Wine Cake
Nancy is a friend from Roanoke who is a cook extraordinaire! She has given me so many good recipes over the years that I could fill a cookbook with just her recipes. This cake is one of my favorites and it makes a wonderful end to any special meal that you may cook.
* 1 pkg. Duncan Hines yellow cake mix
* 1 3 oz. pkg. instant vanilla pudding mix
* 3/4 cup water
* 3/4 cup oil
* 1/4 cup white wine
* 4 eggs
* 1/4 cup brown sugar
* 1/4 cup white sugar
* 2 t. cinnamon
* 1/2 cup chopped pecans
Mix together and put in greased & floured bundt pan and bake at 325˚ for 70 minutes or until a toothpick comes out clean.
Glaze:
* 1 stick butter or margarine
* 1 cup sugar
* 1/4 cup water
* 1/4 cup white wine
Boil all ingredients except wine. Then add wine and beat 1 minute with wisk. Spoon 1/2 glaze on hot cake. Let stand 10 minutes. Invert cake and pour on remaining glaze.
#####
Diane Hockenberry's Wonderful Recipes for Entertaining
Diane is a good friend who lives in Northern Virginia and her recipes sound fabulous!
Double Chocolate Rum Cake
Ingredients:
1 pack Chocolate Cake Mix (18.5 oz)
1 pack Instant Chocolate Pudding
4 Eggs
1 Cup Dark Rum
3/4 Cup Water plus 1 teaspoon
1/2 Cup Vegetable Oil
1 pack Chocolate Chips
1 Jar Raspberry Preserves (10 oz)
2 Tablespoons Shortening
1 oz Vanilla Baking Bar
Grease 10 inch tube pan or 12-cup bundt pan
Preheat oven to 350 degrees
1. Combine cake mix, pudding mix, eggs, 1/2 cup rum, 3/4 cup water and oil in a large mixing bowl. Beat at low speed until ingredients are moist, then on medium for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50-60 minutes. Remove from pan; finish cooling on wire rack.
2. In a small saucepan, heat preserves and remaining 1/2 cup rum to make glaze. Strain to remove seeds. Place cake on serving plate. Prick the surface of the cake with a skewer or tooth pick. Brush the raspberry glaze evenly over the cake.
3. In a bowl, combine remaining 1 cup of chocolate chips and shortening. Microwave on high 1 minute. Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.
4. In a small bowl, combine vanilla baking bar (only use half of the bar to taste) and remaining 1 teaspoon of water. Microwave on high 30 seconds or until melted. Drizzle vanilla icing over the chocolate icing. Let cool.
Yield: 10 servings.
Spinach Salad with Apricot Vinaigrette
Salad:
(Makes 6 servings)
1 (10-ounce) package baby spinach
1 pint grape tomatoes, halved
1 small red onion, thinly sliced
1/2 cup chopped dried apricots
1 (4-ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped pecans, toasted
Place first 7 ingredients in a large bowl. Drizzle with apricot vinaigrette, tossing gently to coat.
Prep: 10 minutes
Apricot Vinaigrette:
(Makes 1/2 Cup)
1/3 cup vegetable oil
2 Tb white wine vinegar
2 Tb orange juice
2 Tb apricot jam
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground pepper
Whisk together all 5 ingredients.
JESSICA’S FRANKEN’S CRAB DIP
* 5 oz. jar Kraft Old English cheese spread (may substitute an equal amount of Velveeta)
* 7.5 oz. Crab meat (you don't need to buy lump crabmeat; backfin or claw meat is fine but stay away from the canned crab you'd find next to tuna like Chicken of the Sea--it just doesn't have enough flavor)
* ¼ to ½ Cup Half and Half
* 8 oz. Cream Cheese
* Cayenne Pepper (to taste)
* Garlic Salt (to taste)
* Worcestershire Sauce (to taste)
Melt the cheeses over low heat, then add the crab meat, half and half and seasonings and stir it all over low heat. Don’t get too hung up on the measurements; the only thing I make sure of is that I add the required amount of cream cheese, everything else I add to taste. Recipe may be doubled.
Nectarine & Chickpea Couscous Salad
w/ Honey-Cumin Dressing
1 1/4 cups water
1 cup uncooked couscous
2 Tb lime juice
1 Tb olive oil
1 Tb honey
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cups chopped Nectarines (3 medium)
1/2 cup chopped spinach
1/4 cup thinly sliced green onions
1 (15.5 oz.) can chickpeas, drained
1). Bring water to a boil in medium saucepan. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork; cool.
2) Combine lime juice and next 5 ingredients (juice thru coriander) in a large bowl; stir well with a whisk.
3). Add couscous, chopped nectarines, spinach, onions and chickpeas. Toss well.
Manchego, Apple and Date Salad
with Walnut Vinaigrette
1/2 cup & 2 tablespoons balsamic vinegar
1/2 cup walnut oil
3 tablespoons champagne vinegar
8 cups baby field greens
2 red delicious or fuji apples, unpeeled and thinly sliced
6 oz spanish manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 1/2 cup caramelized walnuts
4 large shallots, minced
1/2 cup sugar
Toss baby field greens, apples, half of manchego, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat
Season salad with salt and pepper. Mound salad in center of each plate and drizzle with balsamic syrup around salads. Place remaining cheese shavings atop salads
Walnut Vinaigrette:
Whisk oil and champagne vinegar in bowl ~ season with salt and pepper ~
Keep at room temperature ~ whisk vinaigrette before using
Caramelized walnuts: preheat oven to 375° ~ line baking sheet with foil sprayed with nonstick spray ~ combine sugar and 2 tablespoons vinegar in small saucepan ~ stir over medium heat until sugar dissolves, about 3 minutes ~ add nuts ~ toss to coat ~ transfer to baking sheet ~ bake until deep brown, about 10 minutes ~ stir occasionally ~ cool completely ~ break apart and serve
Balsamic Syrup: boil 1/2 cup balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
#####
Margaret's Brunch Favorites ~
If you want an easy menu for a brunch or even a light evening meal, the following might just fit the bill!
Crab Quiche
* 3 eggs
* 1 c. light cream (I used whipping cream)
* 1/4 teaspoon salt
* 4 shots Tabasco, or to taste
* 1 1/4 cups shredded mozzarella
* 1 can crab (fresh is better!)
* 1 9 in. pie shell
* 1/4 cup Parmesan cheese
Preheat oven to 375˚. Beat eggs, cream, salt, & Tabasco. Combine mozzarella and crab and spread on bottom of pie shell. Pour in cream mixture. Sprinkle on Parmesan cheese. Bake for 35-40 minutes or until puffed and brown. Serves 6.
Butterflake Herb Loaf
* 2 cans refrigerated butterflake biscuits (I use Hungry Jack)
* 1/4 c. melted butter or margarine
* 1/2 t. minced onion
* 1/2 t. basil
* 1/4 t. caraway seed
* 2 t. minced parsley
Combine margarine & seasonings, spread on both sides of each biscuit. Stand on edge in greased 9 x 5 x 3 pan, making 2 rows. Bake at 375˚ for 30 - 35 minutes or until golden brown. Carefully remove from pan. Serve warm.
Broccoli Salad
* 1 bunch broccoli florets, separated
* 1/2 med. red onion, chopped
* 1/2 cup golden raisins
* 1 (4 oz.) pkg. Spanish peanuts
* 1 c. mayonnaise
* 1/2 c. sugar
* 2 - 3 T. white wine vinegar
Mix first 4 ingredients in bowl & set aside. In a small bowl combine mayonnaise, sugar & vinegar and mix well. Pour over broccoli mixture and toss. Serve immediately or refrigerate in airtight container. Serves 6-8.
When Company Comes from Camille Caldwell
In this age of cooking light, I offer up a few light favorites. There are a lot of old recipes that I have had to throw out or alter in order to make them healthy. This entree was proclaimed as “one of my top ten” by a picky eater in our family. It comes from “Cooking Light” magazine.
CHIPOTLE GRILLED PORK TENDERLOIN WITH STRAWBERRY-AVOCADA SALSA
For the pork:
2 T minced chipotle chilies, canned in adobo sauce
2 T fresh lime juice
¾ cup sliced onion
2 garlic cloves, crushed
1½ pounds port tenderloin, trimmed if necessary
½ t salt
For the salsa:
1 quart fresh strawberries, rinsed, hulled and quartered
2/3 cup peeled and chopped avocado (about ½ large)
2 T thinly sliced scallions
2 T chopped fresh cilantro
2 T fresh lime juice
¼ t salt
In a large zip-close bag combine pork marinade, mix and add pork. Seal and marinate in the refrigerator for 2 hours, turning bag occasionally.
When ready to cook, preheat a gas grill to high, or prepare a charcoal fire. Lightly coat the grill rack with cooking spray.
Remove the pork from bag and discard marinade. Sprinkle the pork evenly with salt. Place pork on the rack and grill over indirect heat, turning occasionally, for 20 minutes, or until meat thermometer registers 155 F. The inside should be slightly pink.
Remove the meat from the heat and let stand 10 minutes. Slice crosswise.
To prepare the salsa, in a medium bowl combine all ingredients, toss gently. Serve immediately with the pork. (180 calories per serving)
The following salad recipe is great with any pork roast and comes from a favorite on-line source of recipes, epicurious.com (taken from Bon Appetit magazine). Served with the pork and whole grain bread, you have a full meal. The first time I had this salad was sitting in the emergency room at United Hospital in St. Paul, Minnesota. We were visiting family and my husband, who had a minor heart attack three months earlier, experienced chest pains just before dinner. My sister brought dinner to us in the emergency room. This is not the most pleasant memory of a recipe, but the recipe is good.
BASMATI RICE SALAD WITH CURRANTS & NUTS
4 C chicken broth
2 C brown basmati rice
1 1/3 C thinly sliced green onions
1 ½ C thinly sliced celery
¾ C minced fresh parsley (curly)
¾ C chopped pecans
½ C chopped walnuts
½ C dried currants
5 T olive oil
5 T fresh lemon juice
3 T soy sauce
2 ½ t ground cumin
Combine broth & rice in large pan, boil, cover, reduce heat, simmer until tender (approximately 35 minutes). Transfer to large bowl, fluff with fork, cool. Mix in onions, etc. Whisk olive oil, etc. in small bowl. Season with salt and pepper.
STRAWBERRY DAIQUIRI DESSERT
2 C strawberries, hulled
½ C powdered sugar
1/3 C dark rum
¼ C lime juice
1 ½ C mango sorbet
Lime zest for garnish
For daiquiri mixture, in a blender container combine first four ingredients. Cover and blend until smooth.
Divide the sorbet among 6 dessert dishes. Pour daiquiri mixture around the sorbet, then garnish each with a lime zest. (140 calories per serving)
#####
Entertaining Favorites from Pam Grubb
The next two recipes were given to me by a dear friend in our church in McLean, Virginia. I have served the meatballs alone as an appetizer (never any left!) and I have served the two recipes together as a meal for guests. They loved it!
Asian Meatballs with Sesame Lime Sauce
¼ Cup whole milk
¼ Cup fine dry bread crumbs
¾ lb ground pork
¾ lb ground veal
1 large egg, lightly beaten
½ Cup canned sliced water chestnuts, rinsed, drained, and finely chopped
½ tsp. salt
½ Cup chopped fresh cilantro plus ¼ Cup sprigs (sprigs are for garnish)
5 T. soy sauce
4 tsp. Asian sesame oil
2 T. fresh lime juice
2 T. water
2 tsp. sugar
Put oven rack in middle position and preheat to 500 degrees.
Pour milk over bread crumbs in a large bowl until liquid is absorbed. Add ground meat (I used the ground Meatloaf Mix sold at the store—this is a combination of beef, veal and pork), egg, water chestnuts, salt, chopped cilantro, 1 T. soy sauce, and 2 tsp. oil and mix with hands until well combined. Shape 3 T meat mixture into a ball and transfer to a 13x9 inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about ½ inch apart in baking dish. Bake until cooked through, about 15 minutes.
Meanwhile, stir together lime juice, water, sugar, remaining 4 T soy sauce, and remaining 2 tsp. oil in a bowl until sugar is dissolved. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 T. sauce and sprinkle with cilantro sprigs. Serve with remaining sauce.
Asian Cucumber Salad
¾ Cup seasoned rice vinegar
¼ Cup water
1 T. sugar
1 T. minced garlic
1 T. light soy sauce
1 tsp. sesame oil
½ tsp. freshly ground pepper
2 large cucumbers, peeled and sliced
2 T. sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds and toss. Serve immediately.
For this recipe, I did not peel the cucumber (I used the hothouse/seedless cucumbers) and I cut them into matchsticks instead of slices. I also added some carrots cut into matchsticks (because I though it would be a good addition). I made this a day ahead and it kept just fine.
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Special Chicken Salad from my friend Kathy Hickok ~ Richmond, VA
Basic Vinaigrette:
Mix the following ingredients in a jar and shake well:
1/4 cup red wine vinegar
1 t. dijon mustard
1 medium shallot
1/2 cup veg. oil
1/4 cup olive oil
1/2 t. salt
1/8 t. pepper
Marinade:
3 T. dijon mustard
1 T. fresh tarragon or 1 t. dried
1 med. garlic clove minced
2 T. lemon juice
Ingredients:
2 whole skinless, boneless chicken breasts
1 med. clove garlic, minced
3/4 cup vinaigrette (see above)
6 Belgian endive
1/4 lb. fresh mushrooms, sliced
1 large tomato, cut up (or several cherry tomatoes cut in half)
2 T. chopped chives
1/2 cup walnut pieces
1/2 lb. pancetta, sliced (or proscuitto or cooked bacon, crumbled)
Directions:
1. Preheat oven to 350 degrees. Roast walnuts 7-10 minutes. Set aside.
2. Cook pancetta until crisp & slightly brown. Drain on towel, crumble & set aside.
3. Combine marinade ingredients. Soak chicken for 30 minutes or more.
4. Put chicken in baking dish, cover with foil & bake for 20 minutes at 350 degrees. Let cool. Keep juices from pan. Cut up chicken into cubes.
5. In small bowl, combine 3/4 cup vinaigrette with cooking joices & garlic.
6. Mix in another large bowl pancetta, endive, mushrooms, tomato, chives, chicken, & walnuts.
7. Toss with dressing from #5. Serve immediately.
NOTE: All can be done one day in advance and kept separate. Do not do steps 5,6,7 until right before serving.
Serves 6. You can put in extra 1/2 breast and a little extra lettuce for big eaters.
This is an elegant dish to serve at a luncheon or a summer dinner with fresh sliced tomatoes and crusty bread.
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Margaret’s Egg Brunch Casserole
(Great for a crowd!)
2 packages of Jimmy Dean 50% Less Fat Sausage
12 eggs
1 t. dry mustard
1/2 cup milk (for eggs)
1 can cream of mushroom soup mixed with 1/2 cup milk.
2 cups shredded cheddar cheese
Brown the sausage and drain. Spread in the bottom of a greased 9x12 pan. Beat the eggs and add 1/2 cup milk and the dry mustard. Pour on top of the sausage. Spoon the soup, milk mixture over the sausage and eggs. Top with shredded cheese. Bake at 375° for about 50 minutes or until lightly browned. Let set for a few minutes before cutting.
Enjoy!!!
Bourbon Corn Pudding
The first time I had this was at a wedding reception in Virginia. When I go to a covered dish dinner, people often request that I bring this.
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
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Nancy Poore’s ~ Roanoke, VA ~ Wine Cake
Nancy is a friend from Roanoke who is a cook extraordinaire! She has given me so many good recipes over the years that I could fill a cookbook with just her recipes. This cake is one of my favorites and it makes a wonderful end to any special meal that you may cook.
* 1 pkg. Duncan Hines yellow cake mix
* 1 3 oz. pkg. instant vanilla pudding mix
* 3/4 cup water
* 3/4 cup oil
* 1/4 cup white wine
* 4 eggs
* 1/4 cup brown sugar
* 1/4 cup white sugar
* 2 t. cinnamon
* 1/2 cup chopped pecans
Mix together and put in greased & floured bundt pan and bake at 325˚ for 70 minutes or until a toothpick comes out clean.
Glaze:
* 1 stick butter or margarine
* 1 cup sugar
* 1/4 cup water
* 1/4 cup white wine
Boil all ingredients except wine. Then add wine and beat 1 minute with wisk. Spoon 1/2 glaze on hot cake. Let stand 10 minutes. Invert cake and pour on remaining glaze.
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Diane Hockenberry's Wonderful Recipes for Entertaining
Diane is a good friend who lives in Northern Virginia and her recipes sound fabulous!
Double Chocolate Rum Cake
Ingredients:
1 pack Chocolate Cake Mix (18.5 oz)
1 pack Instant Chocolate Pudding
4 Eggs
1 Cup Dark Rum
3/4 Cup Water plus 1 teaspoon
1/2 Cup Vegetable Oil
1 pack Chocolate Chips
1 Jar Raspberry Preserves (10 oz)
2 Tablespoons Shortening
1 oz Vanilla Baking Bar
Grease 10 inch tube pan or 12-cup bundt pan
Preheat oven to 350 degrees
1. Combine cake mix, pudding mix, eggs, 1/2 cup rum, 3/4 cup water and oil in a large mixing bowl. Beat at low speed until ingredients are moist, then on medium for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50-60 minutes. Remove from pan; finish cooling on wire rack.
2. In a small saucepan, heat preserves and remaining 1/2 cup rum to make glaze. Strain to remove seeds. Place cake on serving plate. Prick the surface of the cake with a skewer or tooth pick. Brush the raspberry glaze evenly over the cake.
3. In a bowl, combine remaining 1 cup of chocolate chips and shortening. Microwave on high 1 minute. Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.
4. In a small bowl, combine vanilla baking bar (only use half of the bar to taste) and remaining 1 teaspoon of water. Microwave on high 30 seconds or until melted. Drizzle vanilla icing over the chocolate icing. Let cool.
Yield: 10 servings.
Spinach Salad with Apricot Vinaigrette
Salad:
(Makes 6 servings)
1 (10-ounce) package baby spinach
1 pint grape tomatoes, halved
1 small red onion, thinly sliced
1/2 cup chopped dried apricots
1 (4-ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped pecans, toasted
Place first 7 ingredients in a large bowl. Drizzle with apricot vinaigrette, tossing gently to coat.
Prep: 10 minutes
Apricot Vinaigrette:
(Makes 1/2 Cup)
1/3 cup vegetable oil
2 Tb white wine vinegar
2 Tb orange juice
2 Tb apricot jam
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground pepper
Whisk together all 5 ingredients.
JESSICA’S FRANKEN’S CRAB DIP
* 5 oz. jar Kraft Old English cheese spread (may substitute an equal amount of Velveeta)
* 7.5 oz. Crab meat (you don't need to buy lump crabmeat; backfin or claw meat is fine but stay away from the canned crab you'd find next to tuna like Chicken of the Sea--it just doesn't have enough flavor)
* ¼ to ½ Cup Half and Half
* 8 oz. Cream Cheese
* Cayenne Pepper (to taste)
* Garlic Salt (to taste)
* Worcestershire Sauce (to taste)
Melt the cheeses over low heat, then add the crab meat, half and half and seasonings and stir it all over low heat. Don’t get too hung up on the measurements; the only thing I make sure of is that I add the required amount of cream cheese, everything else I add to taste. Recipe may be doubled.
Nectarine & Chickpea Couscous Salad
w/ Honey-Cumin Dressing
1 1/4 cups water
1 cup uncooked couscous
2 Tb lime juice
1 Tb olive oil
1 Tb honey
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cups chopped Nectarines (3 medium)
1/2 cup chopped spinach
1/4 cup thinly sliced green onions
1 (15.5 oz.) can chickpeas, drained
1). Bring water to a boil in medium saucepan. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork; cool.
2) Combine lime juice and next 5 ingredients (juice thru coriander) in a large bowl; stir well with a whisk.
3). Add couscous, chopped nectarines, spinach, onions and chickpeas. Toss well.
Manchego, Apple and Date Salad
with Walnut Vinaigrette
1/2 cup & 2 tablespoons balsamic vinegar
1/2 cup walnut oil
3 tablespoons champagne vinegar
8 cups baby field greens
2 red delicious or fuji apples, unpeeled and thinly sliced
6 oz spanish manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 1/2 cup caramelized walnuts
4 large shallots, minced
1/2 cup sugar
Toss baby field greens, apples, half of manchego, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat
Season salad with salt and pepper. Mound salad in center of each plate and drizzle with balsamic syrup around salads. Place remaining cheese shavings atop salads
Walnut Vinaigrette:
Whisk oil and champagne vinegar in bowl ~ season with salt and pepper ~
Keep at room temperature ~ whisk vinaigrette before using
Caramelized walnuts: preheat oven to 375° ~ line baking sheet with foil sprayed with nonstick spray ~ combine sugar and 2 tablespoons vinegar in small saucepan ~ stir over medium heat until sugar dissolves, about 3 minutes ~ add nuts ~ toss to coat ~ transfer to baking sheet ~ bake until deep brown, about 10 minutes ~ stir occasionally ~ cool completely ~ break apart and serve
Balsamic Syrup: boil 1/2 cup balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
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Margaret's Brunch Favorites ~
If you want an easy menu for a brunch or even a light evening meal, the following might just fit the bill!
Crab Quiche
* 3 eggs
* 1 c. light cream (I used whipping cream)
* 1/4 teaspoon salt
* 4 shots Tabasco, or to taste
* 1 1/4 cups shredded mozzarella
* 1 can crab (fresh is better!)
* 1 9 in. pie shell
* 1/4 cup Parmesan cheese
Preheat oven to 375˚. Beat eggs, cream, salt, & Tabasco. Combine mozzarella and crab and spread on bottom of pie shell. Pour in cream mixture. Sprinkle on Parmesan cheese. Bake for 35-40 minutes or until puffed and brown. Serves 6.
Butterflake Herb Loaf
* 2 cans refrigerated butterflake biscuits (I use Hungry Jack)
* 1/4 c. melted butter or margarine
* 1/2 t. minced onion
* 1/2 t. basil
* 1/4 t. caraway seed
* 2 t. minced parsley
Combine margarine & seasonings, spread on both sides of each biscuit. Stand on edge in greased 9 x 5 x 3 pan, making 2 rows. Bake at 375˚ for 30 - 35 minutes or until golden brown. Carefully remove from pan. Serve warm.
Broccoli Salad
* 1 bunch broccoli florets, separated
* 1/2 med. red onion, chopped
* 1/2 cup golden raisins
* 1 (4 oz.) pkg. Spanish peanuts
* 1 c. mayonnaise
* 1/2 c. sugar
* 2 - 3 T. white wine vinegar
Mix first 4 ingredients in bowl & set aside. In a small bowl combine mayonnaise, sugar & vinegar and mix well. Pour over broccoli mixture and toss. Serve immediately or refrigerate in airtight container. Serves 6-8.
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