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Recipes Page 08
Savory Mashed Potatoes 1-1/2 pounds Yukon Gold potatoes (0r Red Potatoes) 3 tablespoons sour cream 1/2 teaspoon dried parsely 1/8 teapoon crushed dried rosemary 1/8 teaspoon salt Pinch, or more, of white pepper Pinch of salt Peel and uniformly chop potatoes. Place potatoes in 3 quart sauce pan. Cover with water and set aside for 10 minutes. Drain potatoes and cover by 2-inches with fresh water. Place over high heat, bring to a boil and add a pinch of salt. Cook until tender and drain. Add the sour cream, rosemary, parsely, salt and white pepper. Mash the potatoes. Cover to retain the heat. Meanwhile make the Smothered Onions. Smothered Onions 1 pound Spainish onions 1/2 cup unsalted butter 1 teaspoon sugar Peel the onions and cut each in half vertically. Place each half cut side-down on a cutting board. Cut each half lengthwise into strips about 1/4-inch wide. Makes about 3 cups. Melt the butter in a large skillet over medium-high heat. Spread the onions out in the skillet and sprinkle them with the sugar. Stir with a spatula constantly until the onions start to brown. Reduce heat to low, cook about 8 more minutes until the onions smother in their own juice and turn golden brown. Place onions in a small bowl an cover. Optional. Deglaze the skillet with 2-3 tablespoons dry white wine, and pour over Smothered Onions. 10 Ounce Broiled Steakburgers 2-1/2 pounds ground chuck (80% lean) 1/4 cup finely chopped green bell pepper 1/4 teaspoon salt 4 slices Muenster cheese Position oven rack 4-inches from the broiler and turn broiler on. Place meat in a large mixing, add bell pepper and salt. Gently mix thoroughly. Divide mixture into 4 portions. Gently form each into a oval shape, 1/2-inch thick. Place each Steakburger on broiler pan and put under broiler. Broil 5 minutes and turn them over. Broil 3 minutes and test for doneness. Remove broiler pan and top each Steakburger with a slice of cheese. Place pan under broiler until cheese just begins to melt. Place each one on plates and top with smothered onions. Serve this meal with another vegetable of your choice. Some people prefer using Mushroom Sauce instead of the Smothered Onions.
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - A new, clean 1-inch paint brush makes a gentle tool for brushing dough with an egg wash or butter before baking. Wash with soap and water after using.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ This is a good twist to plain old pumpkin pie. 4 Tbs butter or margerine 1/3 cup brown sugar 1/2 cup chopped pecans 1 ready crust, graham cracker style About 2/3 of a 3.oz box cooked custard mix 1/3 cup white sugar 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/4 tsp. ground allspice 2/3 cup evaporated milk 2/3 cup milk 1 (16oz.) pumpkin puree Nondairy whipped topping, optional Chopped pecans, optional Directions: 1. Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell. 2. Combine custard mix, white sugar, and spices in a 2-qt. saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes. 3. Pour pumpkin custard filling into pie shell and chill until firm. Garnish with nondairy whipped topping and chopped pecans.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------- Bacon /Weiner Chowder 8 - 10 medium potatoes, peeled, diced, boiled, and drained 1 [15 ozs.] can of cream style corn 1 small onion, chopped, then saute 6 slices of bacon, cut up, fried and drained one pkg. of weiners/beef/chicken or turkey salt and pepper to taste Place cooked and drained potatoes and corn into a large Dutch-oven-like pan. Add one cup of milk. If you desire a thinner chowder, increase the amount of milk. Add chopped onion, cooked bacon, and cooked and drained [sliced] weiners. Stir all ingredients all together and let simmer for about 20 minutes, stirring frequently. This will serve four people generously, and if you wish to increase the amount, just increase each ingredient to however many you may want to serve. This is delicious when served with a tossed salad, biscuits or corn bread. ENJOY!
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Montana Omelet serves 4. 6 large eggs 1/4 cup finely chopped onion 1/2 cup sour cream 1 cup cooked, chopped potatoes 1/2 cup chopped ham 2 tablespoons butter 1/8 teaspoon pepper 2 tablespoons cooking oil 1/4 teaspoon salt 1 cup shredded cheddar cheese In a medium bowl, beat eggs, sour cream, salt and pepper well. In a large skillet melt butter, add meat, onions and potatoes. Stirring ocassionally, cook until onion is tender and potatoes are lightly browned. Pour egg mixture over all, liftin potatoes to let the egg mixture run under. Cover skillet and cook slowly, about 8 minutes. Divide the servings on plates and sprinkle with cheese.
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - Shred cheese right out of the refrigerator when it is nice and cold. When it softens it is harder to shred.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ CHOCOLATE CHIP BUNS Source: PAKA Yeast Producers' newletter, 1999 Yield: 12 small buns 3 1/2 cups all-purpose flour 1 pkg Shimrit -or- 2 tbs dry yeast (2 envelopes) 50 gram (3 tbs) margarine 1 level tsp salt 2 heaped tbs sugar 3 heaped tbs chocolate chips 1 cup water (I had to add 2 tsp, but it's dry weather) 1 egg (for brushing) Put all ingredients except chocolate chips in the mixer bowl and mix for 5 minutes. That took care of kneading. Dough should be smooth and supple and not sticky. Now add the chocolate chips and knead by hand to mix them into the dough. Let the dough rest for 10 minutes. Divide the dough into 12 parts. Roll each part into a rope about 12'' long and make a tie or a spiral. Place on a paper lined cookie sheet, brush with egg and let rise until doubled. Bake in moderate oven (350 F / 180 C degrees) for 25 minutes until buns are golden-brown. Enjoy Tsippi.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------- Polynesian Salad 10 oz pkg of frozen peas 2, 41/2 oz cans of shrimp (drained) 1/4 cup chopped green onions 1 1/2 cups chopped celery 1 cup (uncooked) minute rice 1 pkg chow mein noodles Bring water for rice, 3/4 cup, to a boil and add frozen peas. Cook slightly. Add rice and let set off the heat while chopping veggies and making dressing. Dressing 1/2 cup oil 1 Tbsp soya sauce 1 Tsp salt 1 Tsp celery seed 3 Tbsp white vinegar 1 Tbsp of curry (this can be adjusted to taste) 1/2 Tsp white sugar Mix and store in jar in fridge. When rice mix is cool, add chopped celery, onions and drained shrimp. Refrigerate until right before serving. At serving time shake dressing well and add to rice mixture and toss well. Add chow mein noodles and mix slightly. Refrigerate leftovers. Hope you enjoy!
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------- Pumpkin Roll you will need: 3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup all purpose flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt Filling: 1 pkg (8oz.) soft cream cheese 4 Tbsp. butter or margarine. Stir in 1 cup powdered sugar 1 tsp. vanilla extract. blending until smooth. In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10x15 inch jelly-roll pan. Bake at 375 degrees for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. >From 10 inch side. roll cake up in towel, set aside. Meanwhile, prepare filling. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake.Cover with plastic wrap. Place cake, seam-side down and chill for at least 2 hours. When serving, cut cake in even slices. Garnish with mint leaves and or orange slices, If you want it is not nessary.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- When you taste this meatloaf you will understand why Diners in the northeast are so popular. This recipe comes from Junior's the legendary Dinner in Brooklyn, NY. Baked Meatloaf With Mushroom Sauce 1-1/2 pounds ground chuck 1-1/2 pounds ground pork 1 large yellow onion, chopped (1 1/4 cups) 1 celery stalk, finely chopped 1 large green bell pepper, chopped 2 garlic cloves, minced 1/2 cup bread crumbs 1/4 cup ketchup 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons unsalted butter 2 tablespoons cooking oil Preheat oven to 350 F. Butter a 12 x 18-inch of aluminum foil. Fold the edges up to make a 8 x 14-inches and place it on a baking sheet. Heat the butter and oil in a skillet over medium heat. Add 1 cup onions, celery, green pepper and saute for 3 minutes. Add the garlic and saute 2 minutes more, than transfer to a large bowl. Add the meat, bread crumbs, ketchup, salt, and pepper. Whisk the eggs until frothy. Add the eggs and mix until all ingredients are in corporated. Take the meatloaf mixture out of the bowl and shape into a loaf about 12-inches long, 6-inches wide, by 3-inches high. Place the meat loaf in the aluminun box and top with the remaining onions. Bake the meat loaf until it is firm in the center, 45 to 60 minutes. Serve with Mushroom Sauce (below). For The Mushrooms 8 ounces white mushrooms 3 tablespoons unsalted butter For The Gravy 1/4 cup of pan drippings 1/2 cup all-purpose flour 1/4 teaspoon white pepper 2 cups beef broth 2 tablespoons dry Sherry Clean the mushrooms and slice vertically, 1/4-inch thick. Melt the 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and saute 4 minutes. Lower heat to low-medium. Add the garlic and saute 4 more minutes. Transfer mushrooms to a bowl, discarding garlic. Heat the drippings in a large skillet over medium heat. Whisk in the flour and white pepper until smooth. Slowly add the beef broth continue until the sauce thickens. Add the Sherry. Stir in the sauteed mushrooms and cook for 2 minutes. Note. The reason I use the aluminum foil method, is a loaf pan 'cooks' it instead of baking it.
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - Fill muffin pans easily and neatly by using an ice cream scoop.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ Grande Marnier Carrots 2 cups carrots 1 cup of orange juice 2 tbsp of corn starch dash of nutmeg 1 oz Grande Marnier Cook and drain carrots Combine rest ingredients (except Grande Marnier) in another pot and cook until thick. Add Grande Marnier and toss over cooked carrots. This recipe can easily be double. Hope you enjoy!
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------- Mashed Potato Cake Preheat oven to 325 deg Cream: 2 cups sugar 1 cup butter or margarine 4 egg yolks beaten Add: 1 cup sour cream 2 tsp cocoa 1 cup mashed potatos (Cooled - don't use instant) Beat in: 1 tsp ginger 1 tsp vanilla 1 tsp soda 1/2 tsp salt Add 2 1/2 cups flour slowly Blend in: 1 cup chopped nuts (Pecans or Walnuts are best) 1 cup raisins (I prefer golden) 1 cup apples (diced - I use delicious apples-Mom used whatever was the cheapest at the time) Beat eggs white untill stiff and gently fold into batter. Bake in tube pan until testing done. Ice w/ favorite icing or leave plain it is a treat and something you can adapt as part of your tradition.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------- Chocolate Nut Truffles 1-8 oz pkg cream cheese 1/4 C. mayonnaise 1 Tbsp finely chopped onion 2 Tbsp chopped fresh parsley 1/2 tsp dry mustard couple drops Tabasco 2 C. chopped cooked ham chopped blanched peanuts Mix all ingredients except ham and peanuts in bowl with mixer. Stir in ham with spoon. Refrigerate a few hours or overnight to mix flavours. Form into a ball (or 2 smaller ones and freeze one) Roll in chopped peanuts. Serve with crackers. : )
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- Diner Style Baked Macaroni and Cheese 1 pound elbow macaroni 1 pound sharp Cheddar cheese, shredded (4 cups) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 1/2 cups milk, preheated 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon white pepper Buttered Bread Crumb (Recipe to follow) Cook the macaroni according to the paskage directions. Drain and set aside (Do Not rinse). Melt butter in a large saucepan; stir in flour until smooth. Cook stirring, over low heat, 3 minutes. Gradualy whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; lower heat, cook stirring frequently, until thick and smooth, about 10 minutes. Season with dry mustard, salt and pepper. Take off heat and mix well. Combine the sauce and 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13-inch baking dish. Sprinkle top with remaining cheese an then the buttered crumbs. Bake in preheated 350 F. oven until top is browned, about 45 minutes. Serves 6 - 8 Note. If this too large a quatity, divide between two 2-quart casseroles. bake both and freeze one for later use. You can make this fancier by frying 1/2 pound bacon until crisp. Drain, cut into 1/2-inch pieces an add to the cheese sauce. *Buttered Bread Crumbs 3 slices firm white or wholewheat bread 3 tablespoons butter Tear bread into pieces and make into crumbs in a food prcessor or blender. You should have 1 1/2 cups. heat butter in a skillet over medium heat. When hot, stir in the crumbs. Saute, stirring, until golden and butter has been absored, about 4 minutes.
--- Today's Cooking Tip .- - - - - - - - - - - - - - - - - - - - To prevent avocado slices or pulp from turning brown toss or sprinkle with a tablespoon or two of lemon juice.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------ Impossible Walnut Pie 1 1/2 cups walnuts -- toasted 3/4 cup brown sugar -- packed 1/2 cup Bisquick® baking mix 1/4 cup margarine -- softened 3/4 cup fat-free half and half 3/4 cup light corn syrup 1 1/2 teaspoons vanilla 1 cup Egg Beaters® 99% egg substitute Preheat oven to 350 F. Toast nuts by placing them on a cookie sheet and spraying them with butter-flavored cooking spray. Toast in oven for 15 to 20 minutes, stirring them occasionally. Be care not to let them burn. Spray a 9-inch pie plate with butter-flavored cooking spray. Beat remaining ingredients with fork until blended. Pour into pie plate and sprinkle the nuts over the top evenly. Bake at 350 degrees 45-50 minutes or until golden brown and knife inserted into center comes out clean. Let stand for a few minutes prior to cutting. Refrigerate any remaining pie.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - -------- Angel Pie 1 cup sugar (divided in half) 1-1/2 cups milk 4 tablespoons flour 1 envelope plain gelatin 1/4 cup cold water 3 egg whites 1/4 teaspoon cream of tartar 1 small carton of Cool Whip 1 cup coconut 1/2 teaspoon almond extract 1 cooked pie shell Mix 1/2 cup sugar, the milk and flour. Cook until thick. Cool slightly. Mix gelatin and cold water. Add to flour mixture. Let cool completely. Beat egg whites until they start to stiffen then add cream of tartar and slowly add the other 1/2 cup of sugar until stiff peaks form. Fold in Cool Whip, gelatin mixture, coconut and almond flavoring. Pour into a cooked pie shell. Refrigerate for 2-3 hours before serving.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ------- Indian style tea (chai). Indian Chai 1 1/2 cups water 1 cup milk 2 teabags, or 2 rounded tbsp loose tea 2 whole cloves 1/2 tsp. fennel seed 1" piece cinnamon stick 2 cardamom pods, cracked 2 rounded tbsp. sugar (or to taste)* In a medium saucepan, add the spices to the water and heat. When it begins to boil, add the tea and sugar. Let boil for a minute, then add the milk. Bring back to a boil, then turn the heat down and let simmer for 1-2 minutes. Strain to remove the whole spices and serve. *NOTE: you can also add honey to sweeten the tea; add before serving.
.- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - .- - - - - - - - - - - - - - - - - - - ---- In a Diner you do not have time to make a stock. You take a broth and with add the proper ingredients you make you own soup. |