Saturday, December 27, 2008
Iced Oatmeal Applesauce Cookies
Cookies:
1/2 stick of butter
1 cup dark brown sugar
1/2 cup sugar
1 egg
1/2 cup chunky applesauce
1 1/2 cups old-fashioned rolled oats
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 cup raisins
Icing:
1 3/4 cups powdered sugar
3 Tbsp pure maple syrup
Steps:
Preheat oven to 350 degrees. Mix softened butter with sugars until blended. Add egg and applesauce until well mixed. Mix in everything else, except raisins. Add those once all the rest is blended well.
Drop dough in 1 1/2 inch balls on the baking sheet with parchment or silpat. Bake for 13-15 minutes, should be golden. Cool 5 minutes. Cool on wire rack over parchment paper.
Make icing by whisking the two ingredients until smooth. Drizzle over cookies on rack (hence the parchment underneath.) Let set. Store in airtight container. Stores well for three days.
Monday, December 22, 2008
Snickerdoodles
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 cups flour
2 Tbsp sugar
1 tsp cinnamon
Beat butter and add in sugar until blended. Mix in soda, cream of tartar then the egg and vanilla. Add flour and mix until dough is formed. Cover and chill for an hour. Roll in 30 balls. Mix together the sugar and cinnamon. Roll in cinnamon-sugar. Place balls on baking sheet, 2 inches apart. Bake at 375 degrees for 10 to 11 minutes. Transfer to rack to cool.
Thursday, December 11, 2008
Da Bomb Pea Soup
Leftover ham hock
2 quarts water
Put the ham hock in a large pot and cover with the water. Bring to a boil and then reduce to simmer. Simmer for an hour. Strain the ham and save both the ham and the stock.
Return the stock to the pot and add:
1 pound green split peas (usually one bag)
3/4 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onion
1 large bay leaf
1 tsp salt
1 tsp cumin
1 clove garlic, pressed
Bring to a boil, reduce to a simmer. Let cook for two hours covered. Every half hour take off lid and stir.
Ladle soup into a blender, no more than 2/3 full and stir until smooth. Repeat until all the soup is done. Note: you need to pour the soup into another container, blend, and then return the blended soup to the pot.You can now add the bits of ham from the reserved ham hock. You can also garnish with green onions, bacon bits, shredded cheddar cheese, or sour cream according to your preference. Or enjoy it plain.
Wednesday, December 3, 2008
Nutty Orange Coffee Cake
1/2 cup chopped pecans (optional)
2 teaspoons ornage zest
Combine and set aside.
2 12-oz cans refrigerated buttermilk biscuits (10 count)
1 8-oz package cream cheese, softened
1/2 cup mellted butter
Separate the biscuits. Cut the cream cheese into 20 pieces. Place one piece in the center of each biscuit and fold in half, pressing the edfges to seal. Dip the biscuits in butter and then dredge in sugar mixture. Place the biscuits, curved side down, in a single layer in the hollows of a lightly greased 12 cup bundt pan (or use a baking dish.) Space evenly and do not stack. Drizzle any remaining butter oven the the biscuits and then sprinkle with any remaining sugar. Bake for 35 to 40 minutes in a 350 degree, preheated oven until golden brown. Immediately invert onto a serving platter.
1 cup confectioners sugar
2 Tbsp fresh orange juice
Combine to make a glaze. Drizzle over the warm rolls. Serve warm.
Monday, December 1, 2008
Peanut Butter Blossoms
A favorite on the Christmas Cookie Plate. McKayla's favorite cookie of all time. Whenever I see Hershey's Kisses on sale, McKayla can get lucky.
1/4 cup shortening
1/4 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
2 Tbsp milk
1 tsp baking powder
1/8 tsp baking soda
1 3/4 cups flour
1/4 cup sugar
Hershey Kisses
Cream the first three ingredients. Add the eggs, milk, and vanilla. Mix until smooth. Add the dry and mix until well blended. Roll into 60 balls, roll those in sugar and place 2 inches apart on a baking sheet. Bake at 350 degrees for 10 to 12 minutes. While cooking, unwrap the kisses. When the cookies come out of the oven, immediately press a kiss into the center of each cookie. Transfer to wire racks and let cool.
Wednesday, November 26, 2008
French Bird
Incidentally, this is Linda, not the bird.
1 chicken, clean and pat dry
olive oil
salt
pepper
chili pepper
1/2 stick of butter
2 large potatoes, quartered
3 carrots, sliced in large chunks
1/2 bag of raisins (or combination of dried fruit)
1 onion, quartered
Take the bird and rub it down in olive oil. Sprinkle it with salt, pepper, garlic, chili pepper (or use Chef Prodomes chicken seasoning.) Put the butter in the cavity. Place in roasting pan and distribute vegetables and fruit around the bird. Salt and Pepper veggies. Squeeze orange juice over everything. Slice the same orange and place slices over everything. Cook at 350 degrees for 2 hours. covered and 15-30 minutes uncovered to brown.
Thursday, November 20, 2008
Cafe Rio Ranch Dressing
1 Buttermilk Ranch dressing packet
Make it according to the directions.
In a food processor, pour in the ranch mixture and add:
2 tomatillos
1/2 a bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds, unless you like to live dangerously)
Process until smooth. Can be used and stored the same as regular ranch dressing.
Wednesday, November 19, 2008
Pretzel Hugs
Hershey's Hugs Kisses
M&Ms
On a covered baking sheet (cover with foil, parchment, or my personal favorite: a silpat) line pretzels on baking sheet and place a hug in the middle of each one. place in oven at 200 degrees for about 5-6 minutes. They should just be shiny not melted.
Remove from oven and squish an M&M down into the hug (like above). Place in fridge for awhile to let harden.
Tuesday, November 18, 2008
Lion House Crescent Rolls (with a little modification)
2 tablespoons yeast
2 cups water warm
1/3 cup sugar
1/3 cup butter, melted
2 teaspoons salt
2/3 cup dry milk powder
1 egg
5 1/2 cups flour
melted butter
Warm water to between 105 and 115 degrees. Mix yeast, water and 1 tsp of the sugar and let stand 5 minutes. Add the rest of the sugar, butter, salt, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead till smooth and elastic. (It takes me about 15 minutes.) Place in greased bowl; cover and let rise till double in bulk. Punch down; divide into thirds. Roll out one-third of dough into circle; cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter (or margarine). Let rise till double. Bake at 400 degrees F. for 15 minutes. Makes 3 dozen rolls.
Saturday, November 15, 2008
Citrus Punch
1 12oz can of frozen orange juice concentrate
1 12 oz can of frozen lemonade concentrate
1 tsp vanilla
1 1/2 tsp almond extract
1 1/4 cup sugar
Stir all together until well blended. When ready to serve, add 12 cans (using the concentrate can) of water or just add enough water to make a gallon (it should be the same amount.)
Sunday, November 2, 2008
Orange Ginger Fruit Dip
1 8oz package cream cheese
1 16 oz jar marshmallow creme
2 Tbsp orange juice concentrate
1 teaspoon minced FRESH ginger
Whip the softened cream cheese with the marshmallow creme until completely smooth. Add the concentrate and ginger. Stir until well blended. Refrigerate at least two hours before serving so the flavors can meld. Serve with any and all fresh fruit.
Friday, October 31, 2008
Layered Green Salad
One thing I love about it is that there are lots of vegetables in it. But they are layered in such a way and chopped small so that you don't even see all that you are eating. This is an old school recipe, but everyone always raves about it. I have written this recipes out scores of times: when I make it, people always ask for the recipe. Another great aspect of it is, that it needs to be made ahead. A green salad that has to be made ahead? When I sign up to bring a salad to church but I have no time to do it right ahead of time, this is my salad. Any buffet or meal that you need a salad AND cannot do it ahead of time: this is a great one.
1 small head iceberg lettuce, cleaned, dried, and torn in small bite size pieces
2 cups fresh spinach, cleaned, dried, and torn in small bite size pieces
1/2 cup small cauliflower buds
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup small broccoli buds
1/2 cup chopped green onions
In a 9x11 Pyrex dish (clear glass is the most attractive) layer all ingredients, in order, starting with the iceberg. Scatter each one on top of the other.
Take one package of Frozen Peas, left frozen, and spread on top. The salad should be densely covered in frozen peas.
2 cups mayonnaise
2 Tbsp sugar
Mix together the mayo and sugar. Spread over the peas like you are frosting a cake, making sure the edges are sealed.
1/2 lbs shredded cheddar cheese
8 slices of bacon, fried crisp, drained, and crumbled
Sprinkle cheese and bacon over the top. Cover with plastic wrap and chill overnight or at least six hours.
Sunday, October 19, 2008
Sweet Potato Casserole with Praline Topping
There is still the praline topping versus marshmallow topping debate. I find that marshmallows are a non-issue after one bite of this. I wonder how marshmallows would spruce up cauliflower?
1 cup flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/2 stick of love (butter for those who are not fluent in Paula Deen)
1/2 tsp cinnamon
Combine in a small bowl, stirring to form a streusel. Set aside.
About 4 pounds sweet potatoes (canned or fresh. If fresh, boil them until soft before starting.)
1/2 cup sugar
1 1/2 teaspoon vanilla extract
1 large egg
1/2 cup evaporated milk
Mash potatoes in a large bowl. Stir in other ingredients. Stir in 1 cup ONLY of the streusel. Mix well. Pour into a 2 quart casserole coated with cooking spray. Top with remaining streusel. Bake at 350 degrees for 45 minutes. Serve warm.
Thursday, October 9, 2008
Chicken Adobo
1/2 cup oil
2 medium brown onions (medium chop)
2 lbs chicken breast, boneless, chopped in one inch cubes
pepper to taste
6 cloves of garlic, crushed
4 bay leaves (whole)
3/4 cup soy sauce
1/2 cup white vinegar
Heat oil and add all of the garlic, then onion and cook until garlic and onion is lightly browned. Add chicken and saute until the chicken is beginning to tenderize. Stir occasionally.
Add remaining ingredients and let simmer for 35-45 minutes or until chicken is tender. Stir occasionally.
Tuesday, October 7, 2008
Strawberry Freezer Jam
4 cups crushed strawberries
1 1/2 cups sugar
Combine sugar and pectin and stir well. Take 2 cups of strawberries and chop to desired consistency. Take the other half and puree in a blender. Combine strawberries with sugar mixture and stir for about three minutes. Ladle jam into clean jars or freezer containers, leaving a 1/2 inch head space. Apply lids. Let stand until thickened, about thirty minutes.
Refrigerate up to 3 weeks or freeze for up to 1 year.
Yields five 8 oz jars.
Friday, October 3, 2008
Scotchie Recipe
1 1/2 cups sugar
1 1/2 cup light karo syrup
1 1/2 cups creamy peanut butter
1 box rice chex cereal
1 1/2 cups butterscotch chips
1 cup semi-sweet chocolate chips
Boil together the karo syrup and sugar. Add peanut butter and stir until smooth. Pour over cereal in a big bowl. Mix it together until the cereal is thoroughly coated. Spread it on two foil or waxed paper covered cookie sheets. Flatten it out to the edges. Melt the chips together in the micro wave for two minutes at 50% power. Stir until smooth. Fleck or spread over the chex. Let harden and then break up into chunks and serve.
Friday, September 12, 2008
Auntie Anne's Pretzels
Ingredients:
1 1/2 C. warm water
1 1/8 tsp active dry yeast (1 1/2 pkg.)
2 Tbsp brown sugar
1 1/8 tsp salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbsp baking soda
To taste, coarse salt
2 - 4 Tbsp butter (melted)
Preparation:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. (the longer and thinner, the better) Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter.
Toppings:
After you brush with butter try sprinkling with coarse salt OR cinnamon sugar.
Sugar Baked Shrimp
1 cup sugar (that is not a typo)
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1/4 tsp allspice
1/4 tsp cumin
1 large clove of garlic, crushed
1 Tbsp minced fresh ginger
24 jumbo shrimp, peeled and deveined with tails on
Fresh lime wedges
Preheat the oven to 500 degrees. Put either parchment paper or a silpat on a cookie sheet.
Stir everything except the shrimp and lime together. A few at a time, roll the shrimp in the sugar mixture and set them on the baking sheet. Bake for 10 minutes, or until the sugar has started to caramelize in spots. take the shrimp out of the oven and turn them over . squeeze the lime juice over them and serve right away.
The Pantry Mustard
1/4 cup course grained mustard
1/4 cup dijon mustard
1/4 cup dried basil
1/2 cup vegetable oil
Blend the mustards and basil in a food processor until smooth. Keep the machine running as you slowly add the oil. Process until the mixture is smooth. The mustard will store indefinately if it is tightly covered.
Used in place of regular mustard, as a marinade, or with ham.
Thursday, September 11, 2008
Easy Key Lime Pie
1 14 oz can sweetened condensed milk
1 6 oz can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6 oz graham cracker pie crust
zest of 1 lime
Beat the milk, limeade, and cream until fluffy and soft peaks form. Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least four hours (and up to overnight.) Sprinkle the pie with lime zest before serving. (Recipe from Real Simple Magazine)
Wednesday, June 11, 2008
Banana Cake
Banana Cake
INGREDIENTS
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1 tsp. cinnamon
1/2 cup unsalted butter
1 cup white sugar
3/4 cup dark brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda, cinnamon, and salt; set aside.
- In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
Saturday, May 17, 2008
Danish Aebleskiver
2 1/2 cups flour
1/2 tsp salt
1 1/4 tsp baking soda
3/4 tsp baking powder
2 cups buttermilk
2 eggs, separated
3 Tbsp melted butter
Sift dry ingredients. Beat egg yolks, add to milk. Combine with dry ingredients, add melted butter. Beat egg whites until stiff. Fold into batter. Fry in aebleskiver pan.
Thursday, May 15, 2008
Black Bean and Corn Salsa
1 (15 ounce) can of black beans, rinsed and drained (and/or white beans, black-eyed peas, or garbanzo beans)
1 1/2 cups frozen corn, defrosted
2 fresh jalapeno peppers, seeded and finely chopped
3 fresh plum tomatoes, seeded and chopped
1 onion, diced and 1/2 cup fresh cilantro, finely chopped
You may also add any of the following: chopped avocado, chopped olives, chopped cucumber (de-seeded), green onions, peppers, etc.
Dressing: (or you may use your favorite Italian Dressing)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
Salt and pepper to taste
In a small bowl combine garlic, chili powder, cumin, cayenne pepper, lime juice, and lemon juice. Mix well. In a large bowl, combine the beans, corn, jalapeno peppers, tomatoes, onions, and cilantro. Pour the lime juice mixture over the bean mixture and gently toss. Add salt and pepper to taste. Chill before serving.
Eat on it’s own as a salad or with corn chips for an appetizer.
Banana Split "Cake"
1 cup sugar
1/3 cup butter, melted
16 oz. cream cheese, softened
20 oz can crushed pineapple, drained
6 bananas
2 cups cold milk
8 serving size vanilla pudding, instant
1/2 cup strawberry preserves
1/2 cup chocolate syrup
2 cups cool whip
1 cup peanuts
12 maraschino cherries
Mix graham cracker crumbs, 1/4 cup of the sugar and the butter together. Press into the bottom of a 13x9 inch pan. Freeze 10 minutes.
Beat together the remaining sugar and cream cheese until well blended. Stir in drained pineapple. Spread over crust. Slice 4 bananas into1/2 inch slices and spread over pineapple mixture.
Mix together milk and vanilla pudding mix. Beat with wire whisk until smooth and thick. Stir in 1 cup of the cool whip and spread over the banana layer. Refrigerate for two hours.
Drizzle the chocolate syrup and jam over that layer. Spread the remaining cool whip over that. Sprinkle with peanuts. Slice the remaining bananas and arrange on top. Arrange cherries. Serve.
Peanut Buster Bars
1 box chocolate sandwich cookies
½ cup melted butter
½ gallon vanilla ice cream
1 jar hot fudge sauce
1 can cocktail peanuts
1 8 oz container Cool Whip
Crush cookies, reserving 1 cup for topping. Add the butter to the remaining crumbs and mix well. Grease a 9x13 inch pan and press cookie crumbs in pan. Soften ice cream and spread on crumbs. Spread sauce on ice cream, then sprinkle on nuts. Spread on cool whip. Sprinkle remaining crumbs on top. Store in freezer. Make this a day ahead.
Wednesday, May 14, 2008
Spicy BBQ Sauce
2 large cloves minced garlic
1 can (14 1/2 oz.) diced tomatoes in puree
1/4 cup molasses
4 Tbsp apple cider
1 Tbsp Worcestershire sauce
1 Tbsp chipotle chilis in adobo, finely chopped
1 tsp mustard
1/4 tsp ground cinnamon
salt & pepper to taste
In a saucepan over medium heat, warm the oil. Add the garlic and saute until softened, about 1 minute. Stir in the remaining ingredients. Bring just to a boil. Add salt and pepper to taste. Reduce the heat to medium-low, and simmer, uncovered, until moderately thick, 15-20 minutes.
Can be used over ribs or chicken.
Classic Chicken Piccata
4 boneless, skinless chicken breasts, cut in half and pounded to about 1/2 inch in thickness
salt and freshly ground pepper
4 Tbsp. unsalted butter
2 large cloves garlic, minced
1 cup chicken broth
2 Tbsp. capers
2 Tbsp. fresh, flat leaf parsley, chopped
Season the chicken with salt and pepper. In a large frying pan over medium-high heat melt 1 1/2 Tbsp. of the butter. Add half the chicken and cook, turning once, until browned, about 2 minutes total. Transfer to a plate. Repeat with remaining chicken. Be careful not to overcook.
Add the remaining 1 Tbsp of butter to the pan and melt. Add the garlic and saute until fragrant, about 30 seconds. Add the broth and cook, scraping the brown bits on the bottom of the pan, until the sauce is reduced by about 1/4, 2-3 minutes. Stir in the capers and simmer for one minute. Season to taste with salt and pepper and add the parsley. Return the chicken and juices to the pan and cook until heated through, about 2 minutes. Divide the chicken among four plates, spoon the sauce over, and serve.
Friday, May 2, 2008
Lorriane Hiltbrand Salad
8 slices cooked bacon, crumbled
1/2 cup mushrooms, sliced
1 head lettuce, torn into bite size pieces, cleaned and dried
1 cup sliced water chestnuts
2 avocados, diced
1 1/2 cups grated Swiss cheese
1/2 red onion, chopped
1 bunch spinach, torn, cleaned and dried
2 small cans sliced olives
For the dressing, combine in a blender and blend for 1 minute.
1/3 cup white vinegar
1/3 cup sugar
3/4 tsp. salt
1 1/2 tsp celery seed
3/4 cups oil
1/3 tsp red onion, grated
3/4 tsp prepared mustard
Flour Tortillas
4 cups flour
1 tsp baking powder
dash of salt
1/2 cup shortening, melted
about 1 cup water (added gradually)
Mix all ingredients together, in order, one at a time. Add water gradually until you get a nice dough that is not sticky. If it starts to get sticky, stop adding water and add a little more flour back into the dough. Let rest 1/2 hour. Break off a small ball and roll in as thin as possible. Cook on a hot griddle, flipping as needed.
Mexican Rice
1 cup white rice
1 Tbsp oil
1 small onion, chopped
salt, pepper to taste
2 cloves garlic
mixture of chopped veggies, any you like: carrots, celery, peppers, tomatoes
2 cups water
4 oz can tomato sauce
2 tsp chicken bouillon
Heat oil in large sauce pan. Add rice. Saute until grains are all white or toasty, not clear. Add onions, garlic, veggies, and seasoning. Add water, tomato sauce, and chicken bouillon. Bring to a boil. Reduce heat and simmer covered for 15 minutes. Makes 8 large servings.
Pinto Beans
1 cup pinto beans (or any pink or light beans)
Cover beans completely with water. Soak 4 or more hours in refrigerator. Drain and rinse. Place beans in large pot and completely cover with water. Cover and bring to a boil. Lower heat and simmer beans for 2-3 hours until they are very soft. (Beans should be completely covered with water while cooking.) Drain off water so it is level with the beans. Heat on medium high and stir beans.
Add
1/2 cup cheese
1/4 cup evaporated milk
1/2 cup salsa (or El Pato or enchilada sauce)
about 1 tsp salt (or to taste)
Stir until cheese is melted. Makes 8 large servings.
Thursday, May 1, 2008
Lemon Butter Sauce
1/2 cup butter, melted
2 Tbsp lemon juice
2 cloves crushed garlic
1 Tbsp chopped parsley
1/8 cup grated Parmesan cheese
salt & pepper, to taste
Combine all. Toss with warm pasta.
This can be made ahead and then warmed right before tossing it with pasta.
Wednesday, April 30, 2008
Pina Colada Sorbet
1 1/2 cups water
Make into a syrup by heating together until mixture is clear. Cool.
In a blender combine:
1 20 oz can crushed pineapple
1 13.5 oz can coconut milk
1/4 cup lime juice
Stir until combined and smooth. Combine with syrup and stir until smooth. Let chill for at least 3 hours.
Pour into ice cream maker and follow directions. Store, covered in freezer.
Sunday, April 6, 2008
Cincinnati-Style Chili Party Dip
This recipe came from Elizabeth Green. From the Mrs. Ivy 4th grade cookbook that I edited.
1 8-ounce cream cheese
1 can or 1 frozen package of
8-ounce package of shredded mild cheddar cheese
Diced tomatoes
Chopped lettuce
Black olives
Diced onions
Spread cream cheese on the bottom of an 8-by-8 inch casserole dish. Pour heated chili over cream cheese. Cover with shredded cheese. Top with tomato, lettuce, diced olives and onion. Serve with nacho chips or corn chips.
Asparagus and Crab Meat Soup
This recipe came from Denise Harker. Don't let the name fool you. She is from Vietnam and an excellent cook of all foods. From the Mrs. Ivy 4th grade cookbook that I edited. (Soup măng cua) a Vietnamese dish
Ingredients:
4 cups chicken broth
3 tsp of nuoc mam (Vietnamese fish sauce)
1/2 tsp sugar
1/4 tsp salt
1 tbsp vegetable oil
6 shallots - chopped
2 garlic cloves - chopped
8 ounces lump crab meat -
picked over and drained
Freshly ground black pepper
2 tbsp cornstarch or arrowroot - mixed with 2 tbsp cold water
1 egg - lightly beaten
15 oz white asparagus spears
1 tbsp shredded coriander
1 scallion - thinly sliced Cut into 1 inch sections with canning liquid reserved
Directions:
Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3 quart soup pot. Bring to a boil . Reduce the heat and simmer. Heat the oil in a skillet and add the shallots and garlic and stir-fry until fragrant . Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir fry over high heat for about 1 minute then set aside Bring the soup to a boil . Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is boiling, add the egg and stir gently, continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid and cook gently until heated through. Transfer the soup to a heated tureen . Sprinkle on the coriander, scallion and freshly ground black pepper. Makes about 4 to 6 servings
Rick Green's Famous Cincinnati-Style Chili
From the Mrs. Ivy 4th grade cookbook that I edited.
6 1-pound cans of tomatoes
2 large onions, diced
3 tsp. cinnamon
2 tsp. Worcestershire sauce
2 tablespoons allspice
4 teaspoons cumin
2 teaspoons cayenne red pepper
2 tablespoons vinegar
5 tablespoons chili powder
2 teaspoons garlic chips
5 pounds cooked and drained ground beef
Boil tomatoes and chop in blender. Add tomatoes to cooked and drained ground beef. Add remaining ingredients and cook slowly for 3 hours. Serves 8. FOR A
Wagon Wheels Pasta Salad
This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.
½ lb. wagon wheel shaped pasta
1 can (15 oz) black beans, drained and rinsed
1 cup mild salsa
1 cup frozen corn kernels, thawed
3 scallions, sliced
3 tbsp chopped fresh cilantro
½ tsp salt
Cook pasta according to package directions, drain well. In large bowl toss hot pasta with beans, salsa, corn, scallions, cilantro and salt.
Mexican Meatballs
This recipe came from Coral Johnson. From the Mrs. Ivy 4th grade cookbook that I edited.
1 ½ lb extra lean ground beef
½ cup chopped onion
1 egg
1/3 cup dry breadcrumbs
¼ cup low fat milk
1 ½ teaspoon cumin
1-teaspoon oregano
Salt and pepper to taste
1 ½ cups salsa
Sliced green onions as garnish
COOKING INSTRUCTIONS:
Pre-heat oven to 400 degrees. In a mixing bowl, smush together all ingredients, except salsa and green onions, using your very clean hands.
Shape into about 24 meatballs. Place meatballs in an ungreased 13x9 inch-baking dish. Bake uncovered about 25 minutes, or until no longer pink in center. Drain on paper towels. Just before serving, heat meatballs with salsa in a saucepan until hot. Sprinkle with green onions.
SERVING SUGGESTIONS
Buttered egg noodles Spaghetti Squash
Steamed Broccoli Refried Beans & Tortillas
NUTRITION (per serving)
350 Calories; 21g fat; 26g protein; 13g carbohydrate; 3g dietary fiber; 126mg Cholesterol; 505mg sodium. Exchanges: 1/2 Grain; 3 ½ Lean Meat; 1 vegetable 2 1/2 Fat.
Beef & Rice Casserole
This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.
1 lb. ground beef (it’s also great with leftover steak)
1 med. white onion, chopped
garlic powder
seasoning salt
sour cream, 16 oz.
1 can cream of celery soup
1 can cream of mushroom soup
Hot, cooked, white rice
Combine ground beef (or leftover steak), onion, garlic powder and seasoning salt in a large pan. Cook until brown, drain. Add sour cream, cream of mushroom soup and can of cream of celery soup to meat and heat until bubbly. Serve over rice.
Chili Cheese Bars
This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.
2 – 7 oz. can of diced green chiles
1 lb cheddar cheese, grated
1 lb
6 eggs
garlic salt
Coat a 13” x 9” glass casserole dish with cooking spray. Then layer 1 can of chiles, ½ each of the cheeses in dish and pat down. Layer with other can of chiles and rest of cheeses. Pat down again. Sprinkle with garlic salt. Beat eggs and pour over cheese. Bake at 350 degrees for ½ hour to 45 minutes until brown. Cut into squares and serve warm.
Brunch for a Bunch
This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.
(needs to be prepare the night before)
4 qt. casserole
loaf of egg bread, sliced
1 lb cheddar cheese, grated
1 lb jack cheese, grated
½ lb. mushrooms
3-4 green onions
1 green pepper
2 ½ c. milk
butter
18 eggs
Lightly sauté mushrooms, green onions and green pepper in butter. Butter casserole. Remove crust from loaf of egg bread. Butter both sides of bread. Line bottom of casserole with bread. Place ½ of the cheese on top of the bread, add another layer of egg bread and top with remaining cheese. Add sautéed mushrooms, green onions and green pepper to casserole. Beat eggs with milk, pour over top. Refrigerate overnight. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Serves 12 – 15. Recipe can easily be cut in half.
Chili's Queso
Ingredients:
1 can Hormel chili “no beans”
1 small package velveeta cheese
Cut cheese into small cubes. Mix with chili in microwave safe bowl. Put in microwave and cook on high for 1 minute and then stir. Continue cooking for 1 minutes and stirring until mixture is smooth. Serve with tortilla chips.
Kentucky Cornbread
1 cup sugar
1 cup flour
1 cup cornmeal
½ tsp. baking powder
¼ tsp. baking soda
1 egg
¼ cup oil
½ cup milk
Mix ingredients and bake on 350 degrees for about 30 minutes.
Sweet Potato Casserole
Ingredients:
2 large cans of sweet potatoes
1 cup sugar
1 tsp. salt
2 eggs, beaten
½ cup cream
½ cup melted butter
½ tsp. vanilla
Mash sweet potatoes and add remaining ingredients. Pour into 9 x 13 casserole pan. Make topping:
1 cup brown sugar 1/3 cup flour
1 cup chopped pecans
1/3 cup melted butter
Mini-marshmallows
Mix brown sugar and flour. Toss in pecans w/ melted butter. Spread over casserole. Bake for 35 minutes at 350 degrees. Place marshmallows on top and bake until golden brown.
Veggie Pizza Appetizers
Ingredients:
1 can crescent rolls
1 8 oz package soft cream cheese with veggies
2 cups finely chopped fresh broccoli
1 cup finely grated carrots
1 cup finely diced red peppers
1 cup thinly sliced green onions
Tools needed: rolling pin
paring knife, 2 small silpats
2 small perforated baking sheets
- Using the rolling pin, roll out the crescent rolls on the silpat on one piece making sure to seal the edges.
- This should cover the 2 small silpats (roll thin since this type of pastry dough puffs).
- Bake at 400 degree for about 15 minutes until golden brown.
- Let cool
- While it bakes, chop up the veggies.
- When cooled, spread the cream cheese onto the top.
- Remove the crescent roll from the oven.
- Sprinkle the chopped veggie all over the top of the crust start with broccoli, then carrots, then red peppers, then green onions.
Egg Rolls
Ingredients:
1 lb. ground pork or chicken
¼ lb. shrimp, macerated
½ med cabbage, cut
1 med carrot, cut
4 sticks of celery, chopped
½ napa cabbage, cut
2 pre-packed bean sprouts
Garlic & onion minced
Menlo wrappers or Melipia’s eggroll wrappers
Brown meat. Sauté garlic and onion. Add meat then shrimp. Season with salt and pepper. Add cabbage, carrot, celery, then cabbage. Toss. Add bean sprouts last. Toss for a minute. Turn off heat.
Wrap eggrolls tightly. Fry in oil.
Sweet Crepes
This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.
½ cup all-purpose flour
pinch of salt
2 eggs
1 cup milk
1/3 cup water
butter for cooking
sugar
lemon juice
Sift flour and salt into a mixing bowl. Break the eggs into center of the flour. Wisk together. Mix the mild and water in separate bowl, then gradually stir into the flour mixture. Whisk until batter is smooth. Heat a little butter in frying pan, when it’s melted, put in 2 tablespoons of batter. Tip pan quickly so that the batter spreads evenly and thinly over the pan. Cook for about 1 minute, until golden. Turn crepe over with spatula and cook the other side. Tip out onto a large plate and sprinkle with a teaspoon each of sugar and lemon juice. Starting on one side, roll up the crepe and transfer it to the serving dish. Sprinkle with lemon juice and a little more sugar. Keep warm in low oven.
Saturday, April 5, 2008
Cinnabon Cinnamon Rolls
Roll ingredients:
One ¼ oz. package active dry yeast
1 cup warm milk (105-110 degrees)
½ cup sugar
1/3 cup margarine, melted
1 tsp. salt
2 eggs
4 cups flour
Filling ingredients:
1 cup packed brown sugar
2 ½ Tbsp. cinnamon
1/3 cup margarine, softened
Icing ingredients:
1 ½ cups powdered sugar
1/8 tsp. salt
¼ cup (2 oz.) cream cheese
½ tsp. vanilla
Dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, margarine, salt, and eggs. Add the flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approx. 21” long and 16” wide. It should be about ¼” thick. Preheat oven to 400 F.
Combine the brown sugar and cinnamon in a bowl. Spread the margarine evenly over the surface of the dough and then sprinkle with the cinnamon sugar mixture evenly. Roll the dough up. Cut the dough in 1 ¾ inch slices and place six at a time, evenly spaced, in a greased baking pan. Let the rolls rise again until double in size ( about 30 minutes.) Bake for 10 to 15 minutes or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.
German Pancakes
Ingredients:
3 Tbsp. butter
3 eggs
½ cup flour
½ cup milk
¼ tsp. salt
Place butter in a 10 inch ovenproof skillet. Place in 400 degree oven for 3 to 5 minutes or until butter melts. In a bowl beat eggs with a rotary beater till combined. Add flour, milk, and salt. Beat till smooth. Immediately pour into the hot skillet. Bake about 25 minutes or till puffed and well browned. Serve with fruit sauce or maple syrup.