|
Recipe
Requests
Steak 'n' Shake Vegetable Beef Soup
Pressure Cooker Recipes
Currant Cakes
Pizitz Black Forest Cake
Logan's Restaurant Ribs
Biscuits and Gravy
Outback Steak House Chopped Blue Cheese Caesar
Salad
Wontons
Garlic Sauce for Pasta
Irish Potato Cake
Responses to
Requests
Casa Ole Green Sauce
German Bread Dumplings (Semmelknodel)
Persimmon Jam and Persimmon Information
Dairyland Date Muffins
Grapefruit Diet Information
Roasted Garlic White Pizza with White Sauce
Rice Krispies Treats
Cocoa Krispies Bars
Using Less Oil in Baking
Sandy's Famous Tortilla Soup
Tortilla Soup (T&T)
Shared Recipes, Crafts
and
Hints
Clem's Green Chile Apple Pie (T&T)
Apple Crisp
Layered Pumpkin Dessert
Chicken Breasts in Wine
Double Layer Pumpkin Pie
Date-Nut Bread
Sherry Fudge
Southern Roast Turkey with Bourbon Peach Glaze
Coffee Marshmallow Soufflé
Bleu Cheese Potato Casserole
Toasted Cheese Triangle
Sweet Potato Patties
Walnut Pesto
Pepper Steak Caballero
Chinese Chews
Peach Brandy
Currant-Glazed Apple-Filled Ham Slices
Gardening with Gary
Endless Summer Hydrangea
Thanksgiving
Recipes
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Recipe
Requests
Does anyone have a recipe for the Vegetable Beef Soup at
Steak n Shake. It is my favorite vegetable soup.
Betty
*****
I just purchased my first pressure cooker from QVC Cooks Essential 5 quart
digital (electric). Does anyone have any good everyday recopies for the
pressure
cooker. Thanks.
Eileen
*****
My grandmother was Scottish, with a little Welsh. She passed away in the
70's,
taking her recipes. Because like most of the older cooks, I would ask her
to
give me her recipe for scones and she would say "oh a pinch of this
and a little
of that," so when she passed I could never have her wonderful
buttermilk scones
again. That is until I ran across your web site. I am so grateful. I found
the
recipe that sounds very close to what I remember she said. Now I can make
it for
my grand-kids and great-grand kids.
There was another recipe she used to make, she called them "Currant
Cakes." They
were baked in a glass 9 x 11-inch pan, with a crust on top, kind of like a
pie
crust, and one on the bottom. The filling was very moist and thick and
wonderfully sweet. By thick I mean it was probably 2 inches thick. Sound
familiar?
Micksma
*****
I have looked far and wide for a recipe and no one can help me.
There was a large department store many years ago in Birmingham, Ala
called
Pizitz. They had the most awesome Black Forest Cake there.
Have you ever heard of it? And how might I track down the recipe for this
heart
stopping cake. It was truly to die for. I can still taste it and it has
been
about 35 years since I had one last.
Thanks for you help.
Lisa
*****
I would love it if you have a recipe for Logan's Restaurant Ribs. They are
the
best ribs and I can't find a recipe for them and their restaurants are so
few
and far between, I would love to duplicate them at home. Thanks so
much.
Connie
*****
Where I grew up in North Carolina we had biscuits and gravy a lot. The
gravy had
a sweet taste, I have been unable to find any recipe that tastes
similar.
A few years ago in Cosby, Tennessee I had some that tasted similar. Do you
have
a recipe for this type of gravy?
Harvey Owen
*****
I would like to know if anyone has the recipe for Outback Steak House
chopped
blue cheese Caesar salad with pecans. I would much appreciate it.
Gerrie Anderson
*****
Does anyone have any good wonton recipes?
Thank you. Kathy
*****
Garlic Sauce for Pasta - I can’t seem to find a sauce for pasta that truly
has
enough flavor. I’ve tried several recipes, but the kids say it tastes
"blah and
boring." We are all trying to be health conscious, so would like a
substitute
for a cream sauce. I had a great garlic sauce at a restaurant before, but
can’t
seem to duplicate it at home. Any Ideas? Thank You,
donna :)
*****
I am looking for a recipe for an Irish Potato Cake. I know it uses
shredded
white potatoes in the mix. It has long been used around the holidays by my
husband's family, but no one seems to have the recipe. The cake does have
a
white icing that was also made from scratch, but I could use ready to use
icing
and warm it and drizzle over the cake if I had to. I have many cookbooks,
but
none have anything like this.
Thank you.
Janice
Responses to
Requests
For Clint and Debbie from Anelle - maybe this is
it?
Casa Ole Green Sauce
Serves/Makes: 28 ounces
4 avocados
1 (16 ounce) container sour cream
1 can Ro*Tel tomatoes
1 tablespoon garlic powder
1 (4 ounce) can green chile peppers
2 teaspoons salt
1 teaspoon lemon juice
3 ounces cream cheese
Mix and blend all ingredients until smooth.
*****
For Sally from Kathryn E.
German Bread Dumplings (Semmelknodel)
Source: recipegoldmine.com
1/2 pound stale white bread
1 cup milk, warmed
1 tablespoon vegetable oil
1 medium onion, chopped
3 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons chopped parsley
Break bread into small pieces; place in a medium bowl and pour milk
over.
Saute onion in oil until brown.
Combine bread, onion and remaining ingredients; blend well. Mixture should
be
stiff - add more milk or bread to adjust consistency. Working with floured
hands, form mixture into a roll about 2 1/2 inches wide. Cut roll into 8
pieces
and form each into a dumpling.
Boil dumplings in water, being careful not to overcrowd the pot. Do
not
cover the pot.
Simmer over low heat for about 15 minutes; dumplings are done when they
float.
*****
For Sally from Anelle
http://www.recipecottage.com/german/knodel.html
or
http://allrecipes.com/Recipe/Knodel/Detail.aspx
*****
Regarding Chuck's request for preparing wild persimmons...
Wait until after First Frost. Something about the chill removes the
bitter/fuzziness of the fruit. if You don't get a frost, then try putting
in the
freezer for a couple of hours, then tasting.
Billie
*****
For Chuck from Anelle
Persimmon Jam
http://www.kraftfoods.com/recipes/JamsJelliesPreserves/TropicalExotic/MCPPersimmonJam.html
Simply divine
Chef: Sally Wise
The name Diospyros means 'divine food' in Greek, reflecting the decadent
sweetness of ripe or dried fruit, but as Sally Wise discovered, recipes
for
persimmons can be very hard to find.
Degree of difficulty: Low
You need:
8 ripe persimmons
1/4 cup lemon juice
14 grams powdered pectin (like Jamsetta)
6 cups sugar
Method: Wash persimmons, then remove stalk ends and press fruit through a
food
mill or coarse strainer.
Measure 4 cups of pulp into a deep saucepan.
Add the lemon juice and pectin, stir well. Bring to boil, stirring.
Boil without stirring 4 minutes.
Remove from heat, cool a little, skim and bottle.
*****
Just got your newsletter. Love it. I have some help for Mr. Chuck
Bailey-Texas,
who is looking for help with persimmons. I might be able to help him. I
also am
looking for ways to use persimmons. Found a few.
Here are a few websites to try:
http://www.seasonalchefs.com/preserves
http://www.elise.com/recipes/archives
Here are a few books he might try also:
Persimmon Recipes - by Dymple Green - cost about $4.00
from Dymple's Delight, Route 4, Box 53, Mitchell, IN 47446
Old Fashioned Persimmon Recipes - cost about $4.00
from Bear Wallow Post, 7172 North Keystone Ave., Suite A, Indianapolis, IN
46240
Also, I found out to use persimmons best is to let them ripen to a mushy
pulp
before using or you'll get very sour and bitter fruit.
If you need to speed up the ripening process, you can place them in a
brown
paper bag for a few weeks. Hope this will help.
Will
*****
For Bonnie from GrannyB
Dairyland Date Muffins
Serving Size: 1 muffin
Phyllis Saevre - Janesville, Wisconsin
Bake-Off® Contest 20, 1969
What a wonderful idea - secret centers of cream cheese enclosed in a
delicious,
tender muffin. These are excellent served warm or cold.
1 cup shreds of whole bran cereal
1/2 cup milk
2 (3 ounce) packages cream cheese
1 cup dairy sour cream
1 package date bread mix
2 eggs
Heat oven to 400 degrees F. Line with paper baking cups or grease bottoms
only
of 16 muffin cups.
In large bowl, combine bran cereal and milk; let stand 10 minutes to
soften.
Cut each package of cream cheese into 8 equal cubes; set aside.
Add sour cream, bread mix and eggs to bran mixture; stir 50 to 75 strokes
until
dry particles are moistened. Divide batter evenly in paper-lined muffin
cups.
Press cube of cream cheese into batter in each cup; spread batter to
completely
cover cream cheese. Bake at 400 degrees F for 19 to 21 minutes or until
golden
brown. Cool 1 minute; remove from pan.
HIGH ALTITUDE - Above 3,500 feet: Add 1 tablespoon flour to dry bread mix.
Bake
as directed above.
Nutrition Per Serving (1 muffin): Calories 200; Protein 4g;
Carbohydrate 29g;
Fat 7g; Sodium 160mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004
General Mills.
Used with permission of the publisher, Wiley Publishing, Inc. All Rights
Reserved.
*****
To Clara and anyone else interested in the grapefruit diet: Check with
your
doctor if you are on any kind of medication. Grapefruit has adverse
effects on
some types of prescribed medication.
Cay from FL
*****
For Sheri from CookinWithJP
Roasted Garlic White Pizza with Garlic Sauce
Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Pizza with Pizzaz
Cooking with Jean
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic, recipe follows
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Gently heat milk in a small saucepan, just until barely simmering. Remove
and
keep covered.
In a separate saucepan, melt butter. When foam subsides, add flour and
stir
until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to
color.
Gradually add the warm milk, whisking to combine. Add the salt and cayenne
and
increase the heat to medium. Cook the mixture, whisking continuously,
until the
sauce comes to a boil and is thickened. Remove from heat and add 10 of the
roasted garlic cloves. Pour the hot mixture into a blender, cover tightly,
and
process until smooth. Transfer to a small bowl and cool slightly, placing
a
piece of plastic wrap directly on the surface.
Place a pizza stone in the oven and preheat to 500 degrees F.
Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or
baking
sheet. Place the rolled out pizza dough circle on the prepared baker's
peel or
baking sheet.
Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place
sliced mozzarella on top of the sauce. Sprinkle the remaining roasted
garlic
cloves (whole) over the cheese and top with the grated fontina. Bake the
pizza
for 8 to 10 minutes, or until the crust is golden and cheese is melted and
bubbly and golden brown in spots. Remove from the oven and sprinkle
chopped
herbs over the top. Serve immediately.
Roasted Garlic:
3 to 4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Preheat the oven to 350 degrees F.
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil
into the
top of each head. Sprinkle lightly with salt and pepper and place, cut
side
down, on the baking sheet. Bake until the cloves are soft and golden,
about 1
hour. Remove from the oven and let sit until cool enough to handle.
Carefully
remove each clove of garlic from the head. Squeeze each head of garlic to
expel
any cloves that you cannot remove individually. Set aside until
needed.
Yield: enough for 1 pizza
Parmesan Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 3/4 cups unbleached all-purpose flour
1/2 cup finely grated Parmesan
Pinch salt
Yellow cornmeal, for sprinkling the baking sheet
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil,
stirring
to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all
incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup
at a
time, working the dough after each addition, until the dough is smooth but
still
slightly sticky. Turn the dough out onto a lightly floured surface and
knead
until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the
bowl,
turning to coat with the oil. Cover with plastic wrap and set in a warm
place,
free from drafts until doubled in size, about 1 1/2 hours.
Punch dough down and turn out onto a lightly floured surface and roll into
a
15-inch circle.
Yield: dough for 1 (15-inch) pizza
*****
For Stephanie from Anelle
Rice Krispies Treats
1 stick( 4 ounces) butter or margarine
1 (10- to 16-ounce) package mini marshmallows
6 to 8 cups Rice Krispies
Prepare your 13 x 9-inch pan with butter or a nonstick spray.
In a large saucepan or Dutch oven, melt the butter over low heat, stir it
around
to coat the pot.
When it is melted, add the marshmallows, and melt slowly over a low heat.
You
may want to stir constantly, it can scorch very easily. When melted, stir
in the
Rice Krispies and stir with a large spatula. Be sure to get to the bottom.
Then
stir. "Pour" into the pan. You may need to re-apply the spray.
Let firm up and
cut.
Peanut Butter Krispies Treats: add 1 cup peanut butter with the
marshmallows and
melt.
Chocolate Krispies: use Cocoa Krispies.
Chocolate Chip: add 1 bag mini or regular semi-sweet chips (chilled) with
the
Krispies. They will probably melt a little with the heat.
*****
For Stephanie from GrannyB
Cocoa Krispies Bars
A no bake bar recipe.
1 cup or 6 ounces chocolate chips
1/3 cup peanut butter
4 cups Kellogg's Cocoa Krispies
Melt chocolate chips with the peanut butter in a medium size pan over low
heat
stirring constantly until well blended.
Add Cocoa Krispies; stir until well coated with chocolate mixture.
Press into a 9-inch square buttered pan.
Let stand in place till firm. Cut into bars.
Refrigerate in warm weather.
*****
This is for
Stephanie in the Oct 7, 2007 newsletter. She requested a recipe for Cocoa
Krispies Squares similar to Rice Krispies Treats. I found this on a Google
search
for Cocoa Krispies at the
Cooks.com recipe site. here is the link
Cooks.com
- Recipe - Kiddie Candy - Cocoa Peanut Squares. It looks similar to the
recipe on the back of the Cocoa Krispies box back in the 1970's pictured
here
http://theimaginaryworld.com/pax115.jpg
Hope this is what you are
looking for.
Tammy M.
*****
For DM from Anelle
Substituting canola oil for hard fats such as butter, brick margarine or
vegetable shortening in your baking replaces fats high in saturated fatty
acids
or you could convert just about ANY recipe ... use applesauce instead of
oil/shortening/butter
*****
For DM about using less oil in baking: Many recipes can be adapted using
non-sweetened applesauce in place of the oil. You use (usually) the same
amount
as oil. You may notice that the texture (say, of cakes) is slightly
different,
but hardly noticeable. Experimenting with proportions is a good idea
before
baking that special recipe for a special event.
Cay from FL
*****
Hi,
To answer the question regarding what to use instead of oil in the latest
e-newsletter
Generally, 3 tablespoons Milled Flax Seed can replace 1 tablespoon fat or
oil.
Likewise, 1 tablespoon Milled Flax Seed plus 3 tablespoons of water can
replace
1 egg. Get your Omega 3 oils as a bonus!
I have been using the milled Flax for 2 months now and I have noticed that
in
baked goods, i.e., biscuits, corn bread etc., they tend to brown a little
faster
with the addition of the milled Flax seed, and now I tent with foil about
2/3rds
way through the baking.
I have also added the milled Flax to soups, beans, etc. for the omega 3
benefits, and so far no one in the family has noticed the addition.
Love the e-newsletter
sarge
*****
For Gail from Sandy
This is the recipe I use all the time for Chicken Taco Soup. It is very
scrumptious, and I hope it is like the recipe you are looking for.
Sandy's Famous Tortilla Soup
2 large onions chopped
Several stalks celery chopped
4 cans chicken broth or two boxes
1 can Ro*tel tomatoes
1 can stewed tomatoes
Bunch of fresh cilantro chopped
Chicken pieces (I use thighs)
1 can chopped green chiles
Chopped garlic to taste
Dash of cumin
Juice of 2 limes
1 can kernel corn
1 can black beans
Tortilla chips
Mexican cheese, shredded
Chop celery and onions. Add to pot with chicken broth. Add chicken pieces.
Add
cilantro, cumin, and garlic. Add tomatoes. Cook until chicken is tender.
Break
chicken pieces up with fork and debone. Add corn. Add beans. Simmer for 15
to 20
minutes.
*****
This is in response to Gail wanting a recipe for Mexican chicken soup.
Here is
the one I make and it is good! - Chris in NM
Tortilla Soup (T&T)
1 tablespoon butter
2 tablespoons olive oil, divided
1 frozen package multicolor julienned bell peppers
1 cup chopped onion
1/2 teaspoon cilantro
2 (14 ounce) cans chicken broth
2 teaspoons crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 (14 1/2 ounce) can petite diced tomatoes with juice
1 can, drained, mild chiles
1 cup whole kernel corn
Corn tortillas - cut 2 to 3 in 1/2-inch strips
Mexican blend shredded cheese
Sour cream, optional
Melt butter with 1 tablespoon oil in large saucepan over medium heat. Add
peppers, onion, chiles and garlic and cook for 3 to 4 minutes or until
tender.
Stir in corn, chicken, tomatoes, broth, salsa and corn. Bring to a boil.
Reduce
heat to low and cook for 5 minutes.
Heat 1 tablespoon oil in medium skillet over medium-high heat. Add
tortilla
strips and cook, turning frequently with tongs, for 2 to 4 minutes or
until
light golden brown and crisp. Remove from skillet and place on paper
towels to
drain.
Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour
cream. Use extra tortillas to scoop up soup, etc.
*****
Dear Readers,
I had no intention of creating such a controversy in this newsletter.
Please
forgive me for doing such. That is not the purpose of this newsletter, and
I
sincerely repent of doing such.
I am a Christian English teacher at a Buddhist agricultural junior college
in
northeast Thailand. I help all of the teachers here with their duties of
teaching animal science, plant science, and food
science. One of the goals of the KING OF THAILAND is to develop a
sustainable
economy for the people. In reaching this goal, people and professionals
from
other countries are heavily depended upon.
Thailand is a ONE CROP ECONOMY. It is the world's largest exporter of
rice. Yet,
everything else is imported for consumption, whether strawberries,
blueberries,
wood pulp for paper (which is made in China), even rubber. Everything that
a
person needs for living (including the Thai people) is imported. Even the
milk
cows, beef cattle, and pigs are imported.
Being an agricultural school with a research and development department,
it is
not against the law to import seeds, cuttings, or seedlings for testing.
Anything that we can do to help these people become economically
independent
would be a great service to
them. They do not need silk flowers.
Again, I apologize for having created an environmental controversy.
In Christ, Miriam
Kitchen Tips
To prevent pared sweet potatoes from discoloring, submerge them briefly in
cold,
salted water.
Macaroni doubles itself when cooked - noodles increase by a third when
cooked.
Leftover noodles, macaroni, rice and spaghetti may be frozen. To reheat,
rinse
first with cold water to remove excess starch. Drop into boiling water for
5
minutes, then drain.
In place of croutons, try bite-size cereals toasted in a bit of
butter.
Add 1 tablespoon oil to butter when frying to prevent the butter from
burning.
Freeze leftover gravy in an ice cube tray. When frozen, transfer to a
plastic
bag. Remove as many cubes as needed.
Shared Recipes, Crafts and
Hints
Since this is apple season, here are 2 good recipes! - Chris in NM
Clem’s Green Chile Apple Pie (T&T)
Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide
it in
2 balls and wrap each ball separately in wax paper.
6 green chiles, roasted, peeled, seeded and chopped
OR 1 (4 ounce) can, drained
6–8 medium size tart apples, peeled and quartered, cored
and cut in 1/2-inch thick slices
3/4 cup sugar
2 tablespoons flour
1 teaspoon grated lemon peel
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 tablespoons butter
Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles.
Set
aside.
Place oven rack at it’s lowest position and heat oven to 425 degrees
F.
Roll out 1/2 pastry dough and gently fit into pie plate; trim edges,
leaving a
1-inch overhang. Spoon filling into lined plate. Dot with butter. Roll out
remaining dough. Moisten edges of bottom crust with water. Place together
to
seal; flute or crimp edge. Brush top crust with a mixture of egg and
water. Cut
leaves or little apples with remaining dough and decorate top of piecrust.
Bake
40 to 50 minutes or until apples are tender and crust is golden brown. If
crust
browns too much near end of baking time, cover loosely with foil. Serve
warm or
at room temperature.
Makes 1 pie or 8 servings.
Apple Crisp – my way!
10 cups thinly sliced apples
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup water – ONLY if apples are not frozen!!! – if frozen
do not add any water!
1/4 teaspoon nutmeg
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Heat oven to 350 degrees F (175 degrees C).
Place the sliced apples in a 9 x 13-inch deep dish pan. Mix the white
sugar, 1
tablespoon flour and ground cinnamon together, and sprinkle over apples.
Pour
water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and
melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees F (175 degrees C) for about 1 hour.
NOTES: I would add no extra water if the apples are frozen, way too much
liquid!
I also did not add a crust to the bottom. I probably will next time!
*****
Since it is close to Thanksgiving, how about a pumpkin recipe? I am making
this
for our dinner. - Chris in NM
Layered Pumpkin Dessert
Source: http://www.nancys-kitchen.com/november-5-2006.htm
1 (15 ounce) package Hostess Twinkies (10 Twinkies)
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen nondairy whipped topping,
thawed, divided
2 (3.4 ounce) packages instant vanilla pudding
1 (15 ounce) can pumpkin
1 1/2 teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice
Slice Twinkies in half lengthwise and place cream-side up, in single layer
in 13
x 9-inch baking dish. Using a mixer, blend together cream cheese,
confectioners'
sugar and 1/2 of whipped topping until smooth. Spread evenly over
Twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well
blending and layer over cream cheese mixture. Carefully spread remaining
whipped
topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate
several hours or until set.
*****
from Chris in NM
Chicken Breasts in Wine
GREAT! This is a keeper!
6 – 8 chicken tenders, boned and skinned
2/3 cup (10 2/3 tablespoons) butter or margarine
1 1/2 to 2 pounds small white onions (can be canned) -
I used 1 medium onion, diced
1 pound small fresh mushrooms – I used 1 jar sliced
1 teaspoon salt
1/4 teaspoon pepper
1/2 to 3/4 cups dry white wine - I used Madeira
1(12 1/2 ounce) can chicken broth
3 tablespoons cornstarch
1 cup heavy cream
Fry chicken in about half the butter or margarine, a few pieces at a time,
until
golden (about 5 minutes on each side).
Heat remaining butter in large pan or Dutch oven. Sauté onions about 10
minutes.
Add mushrooms and sauté an additional 5 minutes. Add chicken, salt,
pepper, bay
leaf; thyme, 1/2 cup Sauterne and chicken broth. Cover and simmer over low
heat
20 minutes. (This much can be done a day ahead and refrigerated overnight.
Reheat before proceeding.)
In small bowl, make a smooth paste of cornstarch and remaining wine.
Gradually
add to chicken and simmer, stirring, for 15 minutes. Stir in heavy cream.
Simmer, covered, for 10 minutes. Do not allow to boil vigorously or cream
will
separate. Remove bay leaf.
Serve over rice.
Alternative: Use only about half the butter or margarine. Take out the
chicken
when brown. Sauté the onions and mushrooms in the same fat and then just
add the
chicken. This will save calories and even enhances the taste. (I did it
this
way.)
*****
Double Layer Pumpkin Pie
1 prepared 8-inch (6 ounce) graham cracker pie crust
4 ounces cream cheese, softened
1 tablespoon NESTLÉ® CARNATION® Evaporated Milk, chilled
1 tablespoon granulated sugar
1 1/2 cups frozen whipped topping, thawed
1 cup NESTLÉ® CARNATION® Evaporated Milk, chilled
2 (3.4 ounce) packages vanilla instant pudding & pie filling mix
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice *
Whipped topping (optional)
COMBINE cream cheese, 1 tablespoon evaporated milk and sugar in large bowl
with
wire whisk until smooth. Gently stir in whipped topping. Spread on bottom
of pie
crust.
POUR 1 cup evaporated milk into bowl. Add pudding mixes. Beat with wire
whisk
for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie
spice with
wire whisk until well mixed. Spread over cream cheese layer.
REFRIGERATE for 4 hours or until set. Garnish with additional whipped
topping,
if desired.
* NOTE: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4
teaspoon
ground cloves can be substituted for pumpkin pie spice.
Yields 8 servings
Amount per serving: Calories 350; Calories from Fat 140
%Daily Value: Total Fat 16 g 24%; Saturated Fat 9 g 43%; Cholesterol 25 mg
9%;
Sodium 550 mg 23%; Carbohydrates 48 g 16%; Dietary Fiber 3 g 10%; Sugars
39 g;
Protein 5 g; Vitamin A 140%; Vitamin C 10%; Calcium 10%; Iron 6%
* Percent Daily Values are based on a 2000 calorie diet
Recipe and photograph courtesy of Libby's and meals.com - used with
permission
*****
Date-Nut Bread
3/4 cup chopped walnuts
1 cup dates, cut up
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup boiling water
2 eggs
1 teaspoon vanilla extract
1 cup sugar
1 1/2 cups flour
Mix nuts, dates, baking soda and salt with a fork. Add shortening and
water and
let stand for about 20 minutes.
Beat eggs with a fork and add vanilla extract, sugar and flour. Mix with
date
mixture until just blended. Pour into a greased 9 x 5-inch loaf pan and
bake at
350 degrees F for 60 to 70 minutes or until done. Cool in pan for at least
10
minutes before removing. Cool overnight before slicing.
*****
Sherry Fudge
1 (6 ounce) package semisweet chocolate chips
2 tablespoons butter
1/4 cup sherry
1 egg yolk, unbeaten
1 pound confectioners' sugar, sifted
1 cup broken nutmeats
1 teaspoon vanilla extract
Melt chocolate and butter in sherry over hot, not boiling, water. Add egg
yolk
to sifted sugar. Add chocolate mixture to sugar and mix thoroughly. It is
at
this point that more sherry may need to be added if sugar is hard to
handle. Add
one teaspoon first. Add nuts. Spread in an 8-inch square buttered pan or
dish
and refrigerate after cutting into squares.
*****
Southern Roast Turkey with Bourbon Peach Glaze
Makes 22 (6 ounce) portions
1 (15 pound) WHOLE TURKEY, fresh or frozen (thawed)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium orange, cut into wedges
1/2 cup peach preserves
2 tablespoons bourbon
2 teaspoons orange liqueur or orange juice
Pickled peaches, for garnish
1. Remove giblets and neck from turkey; reserve for gravy. Blot turkey dry
with clean paper towels.
2. Sprinkle salt and pepper in the cavities of the bird. Insert orange
wedges
into both cavities.
3. Fold neck skin and fasten to the back with skewers. Fold the wings
under the
back of the turkey. Return legs to tucked position.
4. Place turkey, breast side up, on a rack in a large shallow (no more
than 2
1/2 inches deep) roasting pan. Insert an oven-safe thermometer into
thickest
part of the thigh, being careful it does not touch the bone.
5. Roast turkey in a preheated 325 degrees F (160 degrees C) oven about 3
3/4
hours. Baste with the pan juices.
6. Meanwhile, in a small saucepan, over low heat, combine preserves,
bourbon and
orange liquid. Cook until preserves are melted.
7. During the last 30 minutes of roasting time, baste the bird with the
Bourbon-Peach glaze. Continue to roast until the thermometer registers 180
degrees F in the thigh and 170 degrees F (80 degrees C) in the
breast.
8. Remove turkey from the oven, remove the orange wedges and allow the
bird to
rest for 15 to 20 minutes before carving.
9. Place on a warm large platter and garnish with pickled peaches.
Nutrition Facts Per 6-Ounce Serving: Calories 355; Total Fat 16g 41%;
Cholesterol 132mg; Sodium 258mg; Total Carbohydrate 5g; Protein
45g
Recipe and photograph courtesy of The National Turkey Federation.
*****
Coffee Marshmallow Soufflé
This is best made the morning or day before serving.
28 marshmallows
1 cup hot strong coffee
1 cup heavy cream, whipped
1/2 teaspoon vanilla extract
Pinch of salt
Cut marshmallows in small pieces or quarters with wet scissors and
dissolve in
hot coffee. When cool, add stiffly whipped cream. Add vanilla extract and
salt.
Pour into sherbet glasses and chill.
*****
Bleu Cheese Potato Casserole
6 medium potatoes
1 pint sour cream
2 ounces grated bleu cheese
2 cups grated cheddar cheese
8 green onions, chopped
1/3 cup milk
1/2 teaspoon seasoning blend
Pepper to taste
4 teaspoons butter or margarine
2 cups soft bread crumbs
1/4 cup finely chopped pecans
Peel potatoes and grate coarsely. Blend in sour cream, cheeses, onions,
milk and
spices. Mix and place in 9 x 13-inch pan.
Melt 2 tablespoons butter, and add crumbs to butter. Scatter buttered
crumbs and
nuts over potation mixture. Bake at 325 degrees F for 50 minutes or until
golden.
*****
Toasted Cheese Triangles
1 (10 ounce) package Cracker Barrel extra sharp cheddar cheese
1/2 cup Italian-style bread crumbs
1/2 teaspoon crushed red pepper (optional)
1 egg, beaten
Spray a cookie sheet with nonstick cooking spray.
Cut cheese into 1/2-inch slices, then cut slices diagonally in half. Mix
bread
crumbs and pepper, if using. Dip cheese into egg, then coat with crumb
mixture.
Place on prepared cookie sheet.
Broil for 2 to 3 minutes or until cheese is melted. Serve warm with pizza
or
spaghetti sauce.
*****
Sweet Potato Patties
2 medium sweet potatoes, baked
2 tablespoons butter or margarine, divided
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie seasoning spice
3 tablespoons chopped pecans
Scoop out baked potatoes. Mash. Beat in 1 tablespoon butter, ginger and
seasoning spice. Shape into 4 patties. Roll patties in chopped
pecans.
Heat remaining butter over low heat, and place patties in pan. Cook over
medium
heat until crisp.
*****
Walnut Pesto
Use this versatile pesto to top pasta. Spread goat cheese on crostini,
crusty
bread or whole grain crackers, then top with Walnut Pesto.
1 cup walnuts, toasted
2 cloves garlic, peeled and sliced
1 handful fresh basil
1 handful fresh parsley
Pinch dried red pepper flakes
1/3 cup extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Place all ingredients, except the olive oil and lemon juice in a food
processor.
Pulse several times until ingredients are crumbly. Add the olive oil in a
steady
slow stream, then add lemon juice. Taste and adjust seasoning to
taste.
This keeps in the refrigerator for several days.
*****
Pepper Steak Caballero
1 1/2 pounds sirloin steak, cut into strips 1/8-inch thick
1 tablespoon paprika
2 cloves garlic, minced fine
2 tablespoons butter
1 cup sliced green onions with tops
2 green bell peppers, sliced
2 large tomatoes, diced
1 cup beef broth
1/4 cup water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 cups hot cooked rice
Sprinkle steak with paprika and allow to stand while preparing other
ingredients. Cook steak and garlic in butter until meat is browned. Ad
onions
and green bell peppers; continue cooking until vegetables are wilted. Add
tomatoes and broth; cover and simmer about 15 minutes. Blend water with
cornstarch and soy sauce; stir into steak, and cook until thickened. Serve
over
rice.
*****
Chinese Chews
1 (16 ounce) box light brown sugar
1 stick (1/4 pound) margarine
3 eggs
2 cups self-rising flour
1 1/2 teaspoons vanilla extract
1 (7 1/2 ounce) can coconut
1 cup chopped nuts
Combine ingredients in order given. Place in 9 x 13-inch baking pan. Bake
at 350
degrees F for 20 minutes or until brown and it rises and falls. Turn oven
off,
and leave pan in oven for 3 more minutes. Allow to cool before cutting
into
squares.
*****
Peach Brandy
This makes great hostess gifts during the holidays.
2 pounds dried peaches
2 pounds rock candy
2 quarts vodka
Place all ingredients into a 1-gallon jar. Cover and set in a cool closet
or
pantry for at least 6 weeks. Strain and bottle.
*****
Currant-Glazed Apple-Filled Ham Slices
1 (22 ounce) can apple pie filling
1/3 cup seedless raisins
1/4 cup chopped pecans
2 (1/2-inch thick) center cut ham slices, smoked
Glaze:
1 (10 ounce) jar currant jelly
1/4 cup light corn syrup
2 to 3 tablespoons prepared horseradish
2/4 teaspoon dry mustard
Combine pie filling, raisins and pecans. Mix well. Place one ham slice in
a
lightly greased, shallow baking pan. Spread filling over slice and cover
with
second slice. Cover. Bake at 350 degrees F for 1/2 hour. After this has
been
baking for 30 minutes, baste with Glaze.
Glaze: Combine jelly, corn syrup, horseradish and mustard. Stir together
and
bring to a boil. Baste ham every 10 minutes for the last 30 minutes of
cooking.
Bake one hour total - no more.
This is delicious served with sweet potato balls.
Serves 4 to 6.
Gardening with Gary
Annette writes~
I had moved my Endless Summer hydrangea to a more suitable area The plants
are a
couple years old. My question is...When and how much could I prune back to
get a
fuller looking plant, an how can I get starts off the Endless Summer
Hydrangea?
I've tried new shoots with Rootone in sandy type of soil, with no success.
In searching for a good response to you about a plant I have not raised, I
came
across this wonderful website which will furnish much cultural
information:
It’s a match made in heaven for Endless Summer®. Please welcome Endless
Summer
Blushing Bride to the hydrangea macrophylla family. This young beauty is
destined to walk hand in hand with Endless Summer The Original hydrangea,
providing years of pleasure.
http://endlesssummerblooms.com/en/home
Blushing Bride is a new hybrid sporting pure white flowers. Consider
adding this
plant. For stem propagation, be sure to take the top tender portion,
cutting off
woody end and use Rootone and sandy soil as you have tried. Do not
overwater or
stems will rot. Cover with plastic with tiny air holes and keep out of
direct
sunlight but give them half day indirect light. When stems start to grow,
give
them more air, water and light. Pruning back a mature plant for shaping
should
be done several weeks before first frost so that new growth does not
develop and
die from cool weather but cuts have time to scar and heal.
GardeningWithGary
San Francisco, CA/Puerto Vallarta, JAL
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