The classic tomato sauce.
Freezes well.
Makes 4 cups
3 Tbl pur olive oil
3/4 tsp. basil
3/4 tsp. oregano
1/8 tsp. red pepper flakes
2 cloves garlic, finely minced
2 cups dry white wine
1 (28 oz) can crushed tomatoes
1/4 tsp salt or to taste
1/2 tsp sugar
In heavy saucepan, over medium heat, saute basil, oregano, red pepper flakes and garlic for about 1 minute. Don't brown the garlic.
Add wine and simmer about 10 minutes until all alcohol has evaporated.
Add tomatoes. Cover partially. Simmer over low heat about 20 minutes, stirring occasionally.
Add a dash of salt and sugar, to taste.
Stir and simmer a few more minutes.
Monday, December 14, 2015
Roasted Tomato Sauce
I got this recipe from the book of Pasta & Co, a store/deli located in Queen Anne area of Seattle.
Make this only when you have the summer's best tomatoes and fresh basil. Then make lots.
Allow lots of oven time. Tomatoes must cook until they begin to brown. This develops the full flavor for the sauce. It may take 2 hours, but it may take at least 3 hours, depending on moisture in the tomatoes.
This freezes well. To serve on pasta, this works really well on penne or rigatoni, topped with lots of freshly grated parmesan or romano cheese.
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3 pounds tomatoes, as ripe as you can get them before they start to mold
1/2 cup pure olive oil
8 medium to large cloves garlic, peeled
1 cup fresh basil
1/2 tsp salt
1/4 tsp pepper
Preheat to 325.
Remove stems from tomatoes. Halve the tomatoes horizontally and place in a shallow baking dish with cut sides up.
Place olive oil, garlic, basil, salt, pepper in a food processor. Process until garlic is finely chopped.
Pour mixture over tomatoes and bake 2-3 hours or until tomatoes collapse, becomes saucy, and actually begin to caramelize. Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunk sauce, remove from oven. If you don't like the tomato skiins, run all or part of the sauce through the food processor.
Makes 4 1/2 cups.
Make this only when you have the summer's best tomatoes and fresh basil. Then make lots.
Allow lots of oven time. Tomatoes must cook until they begin to brown. This develops the full flavor for the sauce. It may take 2 hours, but it may take at least 3 hours, depending on moisture in the tomatoes.
This freezes well. To serve on pasta, this works really well on penne or rigatoni, topped with lots of freshly grated parmesan or romano cheese.
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3 pounds tomatoes, as ripe as you can get them before they start to mold
1/2 cup pure olive oil
8 medium to large cloves garlic, peeled
1 cup fresh basil
1/2 tsp salt
1/4 tsp pepper
Preheat to 325.
Remove stems from tomatoes. Halve the tomatoes horizontally and place in a shallow baking dish with cut sides up.
Place olive oil, garlic, basil, salt, pepper in a food processor. Process until garlic is finely chopped.
Pour mixture over tomatoes and bake 2-3 hours or until tomatoes collapse, becomes saucy, and actually begin to caramelize. Stir the tomatoes now and then, breaking them up as you do.
When tomatoes have been reduced to a chunk sauce, remove from oven. If you don't like the tomato skiins, run all or part of the sauce through the food processor.
Makes 4 1/2 cups.
Mario Batali's Essential Tomato Sauce
Good all-purpose tomato sauce, great for pasta dishes.
From Mario Batali recipes
1/4 olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 Tbl finely chopped thyme
2 28-oz cans whole peeled tomatoes with their juices, crushed
kosher salt
In a saucepan, heat the oil until simmering. Add the onion and garlic and cook over moderate heat, stirring until softened and just starting to carmelize, about10 minutes. Add carrots and thyme and cook, stirring often, until softened, about 5 minutes. Add tomatoes and their juices. Bring to a boil. Turn down and simmer until thickened and reduced to 5 cups, 30 minutes. Season with salt.
Refrigerate up to 1 week.
Freezes well.
From Mario Batali recipes
1/4 olive oil
1 large onion, finely chopped
4 garlic cloves, thinly sliced
1/4 cup finely shredded carrot
1 Tbl finely chopped thyme
2 28-oz cans whole peeled tomatoes with their juices, crushed
kosher salt
In a saucepan, heat the oil until simmering. Add the onion and garlic and cook over moderate heat, stirring until softened and just starting to carmelize, about10 minutes. Add carrots and thyme and cook, stirring often, until softened, about 5 minutes. Add tomatoes and their juices. Bring to a boil. Turn down and simmer until thickened and reduced to 5 cups, 30 minutes. Season with salt.
Refrigerate up to 1 week.
Freezes well.
Sunday, December 13, 2015
Potato-Fennel Gratin
Another great side dish from Carol and Nolan Buck, Eden Prairie, MN
Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.
Preheat oven to 350. Butter a 10x15x2 (10 cup) baking dish.
2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2 1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper
2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.
Peel potatoes, thinly slice them, Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top. Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly. Allow to set for 10 min or so and serve.
Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.
Preheat oven to 350. Butter a 10x15x2 (10 cup) baking dish.
2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2 1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper
2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.
Peel potatoes, thinly slice them, Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top. Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly. Allow to set for 10 min or so and serve.
Guacamole
Carol and Nolan Buck lived across the street from us in Eden Prairie, MN
Carol served this on the deck in the summer. Delicious.
2 avacados--mash meat of it with a fork
1/2 lemon, juiced
2 Tbl chopped onion
1/2 tsp salt
2 Tbl olive oil
Stir together and refrig for 1 hour.
Twice-Baked Cheddar Cheese Potato Casserole
Makes 12 servings
8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided
Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl. Stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.
Transfer mixture to a greased 11x7 baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15-20 minutes until heated through and melty.
8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided
Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl. Stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.
Transfer mixture to a greased 11x7 baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15-20 minutes until heated through and melty.
Joyce Hancock's Lasagne
Joyce and Don Hancock, friends in Mankato.
I don't know how she did it, but everything she cooked was great.
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1 lb mozzarella cheese, sliced or shredded-- set aside
In saucepan:
1 lb hamburger
1/2 lb Italian sausage
1 clove garlic, minced
1/2 tsp salt
1 can (1 lb) tomatoes, crushed or diced
2 (6 oz) cans tomato paste
1 Tbl basil
Brown meats, and drain off excess grease.
Add the rest of the ingredients, above, to meat mixture and simmer 45 minutes.
While simmering, cook 10 oz lasagne noodles
Combine in a separate bowl:
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 Tbl parsley flakes
2 beaten eggs
1 tsp salt and 1/2 tsp pepper
Layer as follows in a 13x 9x2 pan:
1/2 of the lasagne noodles
1/2 of the cottage cheese mixture
1/2 of the mozzarella cheese
1/2 of the sauce
Repeat
Bake at 375 about 1 hour
I don't know how she did it, but everything she cooked was great.
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1 lb mozzarella cheese, sliced or shredded-- set aside
In saucepan:
1 lb hamburger
1/2 lb Italian sausage
1 clove garlic, minced
1/2 tsp salt
1 can (1 lb) tomatoes, crushed or diced
2 (6 oz) cans tomato paste
1 Tbl basil
Brown meats, and drain off excess grease.
Add the rest of the ingredients, above, to meat mixture and simmer 45 minutes.
While simmering, cook 10 oz lasagne noodles
Combine in a separate bowl:
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 Tbl parsley flakes
2 beaten eggs
1 tsp salt and 1/2 tsp pepper
Layer as follows in a 13x 9x2 pan:
1/2 of the lasagne noodles
1/2 of the cottage cheese mixture
1/2 of the mozzarella cheese
1/2 of the sauce
Repeat
Bake at 375 about 1 hour
Strawberry Bread
This is from Ann Utzka, a friend of Great-Grandma Marvyl Hanson
2 10-oz pkg frozen strawberries, thawed
4 eggs
3 cups flour
1 1/4 cup salad oil
2 cup sugar
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
In medium bowl, stir thawed strawberries, eggs, oil.
Mix dry ingredients in large bowl. Add wet ingredients and Mix well.
Bake in 2 bread pans
350 for about 1 hour
2 10-oz pkg frozen strawberries, thawed
4 eggs
3 cups flour
1 1/4 cup salad oil
2 cup sugar
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
In medium bowl, stir thawed strawberries, eggs, oil.
Mix dry ingredients in large bowl. Add wet ingredients and Mix well.
Bake in 2 bread pans
350 for about 1 hour
Ever Luscious Apple Bread
From Alpha and Ken Hanson (Ken was Hans Hanson''s brother). Lived in Iowa
1 cup sugar
1/2 cup butter
4 Tbl sour milk or buttermilk
1 tsp soda
2 eggs, beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
2 cups finely chopped raw apples
1/2 cup walnuts ( opt.)
Cream sugar, butter. Add soda to sour milk or buttermilk. Stir well and add to sugar mixture. Add beaten eggs and vanilla.
Stir in flour and salt.
Fold iin raw apples and nuts.
Turn batter into greased and floured loaf pan.
Combine topping ingredients (below) and drop onto loaf.
Bake 350 for 45-50 minutes or until done.
Topping:
2 Tbl butter
2 Tbl sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp nutmeg (opt)
1 cup sugar
1/2 cup butter
4 Tbl sour milk or buttermilk
1 tsp soda
2 eggs, beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
2 cups finely chopped raw apples
1/2 cup walnuts ( opt.)
Cream sugar, butter. Add soda to sour milk or buttermilk. Stir well and add to sugar mixture. Add beaten eggs and vanilla.
Stir in flour and salt.
Fold iin raw apples and nuts.
Turn batter into greased and floured loaf pan.
Combine topping ingredients (below) and drop onto loaf.
Bake 350 for 45-50 minutes or until done.
Topping:
2 Tbl butter
2 Tbl sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp nutmeg (opt)
Cherry-Almond Coffee Cake
From Bon Appetit
12 servings
1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.
Preheat to 350. Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy. Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by TBL evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.
330 calories
12 servings
1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.
Preheat to 350. Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy. Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by TBL evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.
330 calories
Fruit-Filled Muffins
Makes 1 dozen jumbo muffins
This is from Cindy Hurley (owner of Feldman's) in MN
3/4 lb butter
6 cups flour
2 2/3 cup sugar
2 Tbl baking powder
1 Tbl vanilla
1/2 tsp salt
6 eggs
1 1/2 cup buttermilk
1 1/2 lbs frozen fresh fruit, such as rhubarb, blueberries,raspberries, peaches etc
Follow the directions about starting at a higher temperature and then lowering it. This helps the muffins to "loft".
Use and electric mixer.
Cream butter, sugar, vanilla together for about 2 minutes.
Add eggs and beat until fluffy, about another minute. Scrape often.
Blend baking powder and salt into the flour in another bowl. Add the flour mixture to the butter mixture, alternating with buttermilk. Beat about 30 seconds. Then gently blend in fruit.
Spray muffin tins with non-stick spray. Fill about 3/4 full and sprinkle with a little sugar on top.
For jumbo muffins, bake at 375 for about 20 minutes, then turn oven down to 325 for about30 minutes.
For regular-sized muffins, bake at 375 for 10 minutes and then at 325 for 25 minutes.
For the most evenly browned muffins, rotate pans from bottom to top rack and turn pans when you lower the temperature.
This is from Cindy Hurley (owner of Feldman's) in MN
3/4 lb butter
6 cups flour
2 2/3 cup sugar
2 Tbl baking powder
1 Tbl vanilla
1/2 tsp salt
6 eggs
1 1/2 cup buttermilk
1 1/2 lbs frozen fresh fruit, such as rhubarb, blueberries,raspberries, peaches etc
Follow the directions about starting at a higher temperature and then lowering it. This helps the muffins to "loft".
Use and electric mixer.
Cream butter, sugar, vanilla together for about 2 minutes.
Add eggs and beat until fluffy, about another minute. Scrape often.
Blend baking powder and salt into the flour in another bowl. Add the flour mixture to the butter mixture, alternating with buttermilk. Beat about 30 seconds. Then gently blend in fruit.
Spray muffin tins with non-stick spray. Fill about 3/4 full and sprinkle with a little sugar on top.
For jumbo muffins, bake at 375 for about 20 minutes, then turn oven down to 325 for about30 minutes.
For regular-sized muffins, bake at 375 for 10 minutes and then at 325 for 25 minutes.
For the most evenly browned muffins, rotate pans from bottom to top rack and turn pans when you lower the temperature.
French Breakfast Puffs (Muffins that taste like doughnuts)
In 1972 this recipe won some awards at the Champlain Valley Exposition in Vermont.
1 1/2 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/8 tsp salt
1 egg
1/2 cup milk
1/3 cup butter, melted
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter, melted
In mixing bowl combine flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in center.
In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just until moistened (batter may be lumpy).
Lightly grease muffin cups. Fill cups about 2/3 full with batter. Bake at 350 for 20-25 minutes or until golden.
Meanwhile, in a shallow bowl, combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into 1/4 cup melted butter, then into cinnamon sugar mixture till coated.
Serve warm. Makes 12
191 calories each.
Greek Salad Dressing
1/2 cup olive oil
1 /2 cup vegetable oil
3 tsp minced garlic
3 tsp dried oregano
3 tsp dried basil
1/2 tsp sea salt
1 1/2 tsp onion powder
2 tsp Dijon mustard
3 Tbl red wine vinegar
2 tsp sugar
fresh ground black pepper, to taste
Combine, cover and chill until ready to use.
Alfredo Sauce
3 Tbl butter
2 Tbl olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 cup grated parmesan
3/4 cup mozzarella
1 -12 oz box angel hair pasta
Melt butter in medium saucepan with olive oil over med heat.
Add garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add parmesan chees and simmer sauce for 8-10 minutes, until thickened and smooth.
When sauce has thickened, add mozzarella cheese and stir frequently until smooth.
While sauce is cooking, boil noodles until tender.
Serve sauce over pasta.
2 Tbl olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 cup grated parmesan
3/4 cup mozzarella
1 -12 oz box angel hair pasta
Melt butter in medium saucepan with olive oil over med heat.
Add garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add parmesan chees and simmer sauce for 8-10 minutes, until thickened and smooth.
When sauce has thickened, add mozzarella cheese and stir frequently until smooth.
While sauce is cooking, boil noodles until tender.
Serve sauce over pasta.
Tuscana Soup
2 cups spicy sausage (Jimmy Dean is good)
1 medium onion, diced
2 garlic cloves, minced
5 quarts chicken broth
1/2 tsp thyme
1/2 tsp red pepper flakes (optional and to taste)
4 cups coarsely chopped potatoes
6 cups fresh kale, chopped
4 oz half and half or milk
parmesan cheese to serve
Brown in large sauce pan, breaking up into small pieces. Drain excess grease.
Add onion and garlic and cook until tender.
Add chicken broth.
Add potatoes and seasoning.
Bring to a boil. Reduce heat, cover with lid and simmer.
Wash kale, remove the rib and chop leaves into small pieces.
Add kale to the soup and cook until potatoes are tender.
Add milk or half and half
Heat gently.
Season with salt and pepper to taste.
Serve with grated parmesan.
1 medium onion, diced
2 garlic cloves, minced
5 quarts chicken broth
1/2 tsp thyme
1/2 tsp red pepper flakes (optional and to taste)
4 cups coarsely chopped potatoes
6 cups fresh kale, chopped
4 oz half and half or milk
parmesan cheese to serve
Brown in large sauce pan, breaking up into small pieces. Drain excess grease.
Add onion and garlic and cook until tender.
Add chicken broth.
Add potatoes and seasoning.
Bring to a boil. Reduce heat, cover with lid and simmer.
Wash kale, remove the rib and chop leaves into small pieces.
Add kale to the soup and cook until potatoes are tender.
Add milk or half and half
Heat gently.
Season with salt and pepper to taste.
Serve with grated parmesan.
Cream Cheese Potato Soup
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp ground red pepper
1- 8oz pkg cream cheese, cut in cubes.
Combine broth, potatoes, onion, spices. Boil on medium heat until potatoes are tender.
Smash a few of the potatoes into the broth to realease their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Serve with bacon, if desired.
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp ground red pepper
1- 8oz pkg cream cheese, cut in cubes.
Combine broth, potatoes, onion, spices. Boil on medium heat until potatoes are tender.
Smash a few of the potatoes into the broth to realease their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Serve with bacon, if desired.
Olive Garden Salad
1 -12 oz bad iceberg garden salad
1/4 small red onion, sliced paper-thin
6-12 pitted, sliced black olives
6 milk pepperoncini peppers
1-2 small roma tomatoes, sliced
1/2 cup croutons
Italian dressing ( in a bottle or a recipe)
grated parmesan cheese, to taste
black pepper, to taste
In large salad serving bowl, toss together the lettuce mix, onion, olive, pepperoncini, tomato, crouton. Add dressing and toss to combine.
Serve with fresh parmesan and black pepper to taste.
1/4 small red onion, sliced paper-thin
6-12 pitted, sliced black olives
6 milk pepperoncini peppers
1-2 small roma tomatoes, sliced
1/2 cup croutons
Italian dressing ( in a bottle or a recipe)
grated parmesan cheese, to taste
black pepper, to taste
In large salad serving bowl, toss together the lettuce mix, onion, olive, pepperoncini, tomato, crouton. Add dressing and toss to combine.
Serve with fresh parmesan and black pepper to taste.
6 Week Bran Muffin Mix
Shirley Evans
From Ardell and Bob Green, Austin, MN
1 1/2 cup sugar
1/2 cup vegetable oil
1 cup boiling water
1 cup Nabisco 100% bran
2 eggs, beaten
2 cups buttermilk
2 1/2 cup flour (or 1/2 white and 1/2 whole wheat)
2 1/2 tsp. soda
1/2 tsp salt
2 cup Kelloggs Raisin Bran cereal
3/4 cup wheat germ (opt)
Pour boiling water over 100% bran; let sit 10 minutes.
Cream sugar, oil; add eggs, buttermilk.
Sift flour, soda and salt together. Add to above mixture with 100% bran and water mixture. Add raisin bran last and mix slightly.
Keep tightly covered in Tupperware in refrigerator. Use as needed. Keeps 6 weeks but we have never been able to keep it that long.
Bake at 400 degrees. 15-20 minutes.
We like to use mini-muffin tins-- kind of bite-size/ perfect for eat and run.
From Ardell and Bob Green, Austin, MN
1 1/2 cup sugar
1/2 cup vegetable oil
1 cup boiling water
1 cup Nabisco 100% bran
2 eggs, beaten
2 cups buttermilk
2 1/2 cup flour (or 1/2 white and 1/2 whole wheat)
2 1/2 tsp. soda
1/2 tsp salt
2 cup Kelloggs Raisin Bran cereal
3/4 cup wheat germ (opt)
Pour boiling water over 100% bran; let sit 10 minutes.
Cream sugar, oil; add eggs, buttermilk.
Sift flour, soda and salt together. Add to above mixture with 100% bran and water mixture. Add raisin bran last and mix slightly.
Keep tightly covered in Tupperware in refrigerator. Use as needed. Keeps 6 weeks but we have never been able to keep it that long.
Bake at 400 degrees. 15-20 minutes.
We like to use mini-muffin tins-- kind of bite-size/ perfect for eat and run.
Oatmeal Cookies with Raisins
Another great recipe from Joyce Hancock, Mankato, MN
Preheat oven to 350.
In a large mixing bowl combine:
1 cup butter or margarine
1 cup brown sugar
1/2 cup sugar
Beat until light and fluffy.
Add and beat in:
2 beaten eggs
1 tsp vanilla
In a small bowl mix and add in:
1 1/2 cup flour
1 tsp salt
1 tsp soda
Stir in:
3 cup oatmeal
1/2 cup walnuts, opt.
Add 1 cup ground raisins ( grind raisins in food processor with a small amount of sugar) and stir in.
At this point, drop by tsp on a prepared cookie sheet and bake at 350 for 10 minutes.
OR
Shape in long rolls, wrap and chill thoroughly.
Slice 1/4"thick
Bake at 350 for 10 minutes.
Preheat oven to 350.
In a large mixing bowl combine:
1 cup butter or margarine
1 cup brown sugar
1/2 cup sugar
Beat until light and fluffy.
Add and beat in:
2 beaten eggs
1 tsp vanilla
In a small bowl mix and add in:
1 1/2 cup flour
1 tsp salt
1 tsp soda
Stir in:
3 cup oatmeal
1/2 cup walnuts, opt.
Add 1 cup ground raisins ( grind raisins in food processor with a small amount of sugar) and stir in.
At this point, drop by tsp on a prepared cookie sheet and bake at 350 for 10 minutes.
OR
Shape in long rolls, wrap and chill thoroughly.
Slice 1/4"thick
Bake at 350 for 10 minutes.
Turtle Bars
Shirley Evans
From Joyce Hancock in Mankato, MN
1 pkg German chocolate cake mix
1/2 c. margarine, softened
1 egg
Mix together until crumbly. Set aside 1 1/2 cup.
Press the rest in ungreased 13x9x2 pan. Bake 10-12 min. Cool 10 minutes.
Heat together:
1/2 c. butter or margarine
1/2 c. evaporated milk
1 pkg (14 oz) caramels
Pour over crust.
Sprinkle with 1/2 cup pecans or walnuts and reserved cake mixture.
Bake until crumbly mixture appears dry and starts to, 25-30 minutes. Cool.
Drizzle with a chocolate glaze if desired.
Refrigerate 1 hour before cutting.
From Joyce Hancock in Mankato, MN
1 pkg German chocolate cake mix
1/2 c. margarine, softened
1 egg
Mix together until crumbly. Set aside 1 1/2 cup.
Press the rest in ungreased 13x9x2 pan. Bake 10-12 min. Cool 10 minutes.
Heat together:
1/2 c. butter or margarine
1/2 c. evaporated milk
1 pkg (14 oz) caramels
Pour over crust.
Sprinkle with 1/2 cup pecans or walnuts and reserved cake mixture.
Bake until crumbly mixture appears dry and starts to, 25-30 minutes. Cool.
Drizzle with a chocolate glaze if desired.
Refrigerate 1 hour before cutting.
Lefse
Shirley Evans
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Chicken and Dumplings
Shirley Evans
This was such a hit with the kids when they were growing up, we even made it when we went on camping trips. It's much easier to make in a conventional kitchen and the kids still love it.
4 lbs chicken, cut in pieces, skin removed
2 tsp salt
1/2 tsp pepper
1 cup diced celery
1/2 cup chopped onion
3 Tbl flour
Broth from the chicken (above)
3/4 cup milk
Cover chicken with water in large saucepan. Add salt, pepper, celery, onions. Simmer gently until tender, about 1 hour. Remove chicken and when cool, leave the broth in the pan, remove bones and cut chicken into bite-size pieces
Blend flour with 3 Tbl broth and whisk it into the remaining broth on a low burner. Then cook and sitr over medium heat until thick gravy. Salt and pepper to taste. Stir in milk.
Mix together dumplings (recipe is below)
Place chicken, vegetables and gravy into 3-4 qt casserole. Top with spoonfuls of dumpling batter. Bake about 20-25 minutes or until dumplings are done. (This can also be done on top of the stove. Just combine chicken, veggies and gravy in your saucepan, bring to a boil, drop in dumplings, cover and simmer until dumplings are done--don't peek for at least 10 minutes.)
Dumplings
1 cup flour
2 tsp baking powder
2 Tbl vegetable oil
1/2 tsp salt
1/2 cup milk
Mix together and drop by small tablespoons on top of bubbling stew. Cover tightly and bring to a boil. Reduce heat. Don't lift cover for at least 10 minutes. Simmer about 15 minutes or until done.
This was such a hit with the kids when they were growing up, we even made it when we went on camping trips. It's much easier to make in a conventional kitchen and the kids still love it.
4 lbs chicken, cut in pieces, skin removed
2 tsp salt
1/2 tsp pepper
1 cup diced celery
1/2 cup chopped onion
3 Tbl flour
Broth from the chicken (above)
3/4 cup milk
Cover chicken with water in large saucepan. Add salt, pepper, celery, onions. Simmer gently until tender, about 1 hour. Remove chicken and when cool, leave the broth in the pan, remove bones and cut chicken into bite-size pieces
Blend flour with 3 Tbl broth and whisk it into the remaining broth on a low burner. Then cook and sitr over medium heat until thick gravy. Salt and pepper to taste. Stir in milk.
Mix together dumplings (recipe is below)
Place chicken, vegetables and gravy into 3-4 qt casserole. Top with spoonfuls of dumpling batter. Bake about 20-25 minutes or until dumplings are done. (This can also be done on top of the stove. Just combine chicken, veggies and gravy in your saucepan, bring to a boil, drop in dumplings, cover and simmer until dumplings are done--don't peek for at least 10 minutes.)
Dumplings
1 cup flour
2 tsp baking powder
2 Tbl vegetable oil
1/2 tsp salt
1/2 cup milk
Mix together and drop by small tablespoons on top of bubbling stew. Cover tightly and bring to a boil. Reduce heat. Don't lift cover for at least 10 minutes. Simmer about 15 minutes or until done.
Quick Waffles
From Shirley EvansThis recipe came with our very first waffle iron.
Makes 6 waffles
Preheat waffle iron until very hot.
Put the following ingredients in a blender container. Cover and process on MIX only until flour is moistened:
2 eggs
1 Tbl salad oil
1 1/2 c.milk
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt
Pour batter onto a preheated, oiled waffle iron.
Saturday, December 12, 2015
Individual Meatloaf (Meatball for each person)
From Karen Morton
A Friend from Lake Stevens, WA
1 egg
1/2 c. milk
1 cup shredded cheddar cheese
1/2 c. oatmeal
1/2 c. chopped onion
1 tsp salt
1 lb ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 tsp mustard
In bowl, beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well.
Use ice cream scoop to make balls and place in a greased 13x9x2"baking dish. (But, even better, spray a wire rack and place balls on top of the rack in a shallow pan--the fat drips to the bottom of the pan).
Combine ketchup, brown sugar and mustard. Spoon over the meatballs.
Bake uncovered at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.
A Friend from Lake Stevens, WA
1 egg
1/2 c. milk
1 cup shredded cheddar cheese
1/2 c. oatmeal
1/2 c. chopped onion
1 tsp salt
1 lb ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 tsp mustard
In bowl, beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well.
Use ice cream scoop to make balls and place in a greased 13x9x2"baking dish. (But, even better, spray a wire rack and place balls on top of the rack in a shallow pan--the fat drips to the bottom of the pan).
Combine ketchup, brown sugar and mustard. Spoon over the meatballs.
Bake uncovered at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.
Broccoli, Bacon and Grape Salad
Shirley Evans
From Annette, a neighbor in Snohomish
Serves about 15
1 lb bacon, into 1"pieces, cook until crisp and drain on paper towels. Crumble and set aside.
7 cups fresh broccoli florets, in small pieces
5 cups cauliflower florets, in small pieces
2 cups red and/or green grapes, halved
1/2 cup finely chopped red onion
1 to 1 1/2 cup mayonnaise or salad dressing, to taste
1/4 to 1/2 cup sugar, to taste
Up to 1/4 cup vinegar apple cider vinegar, to taste
In large bowl, stir together mayonnaise, vinegar and sugar. Taste and adjust to your preference.
Add broccoli, cauliflower, and grapes. Add 2/3 of the cooked, crumbled bacon. Stir to combine.
Cover and chill in the refrigerator for at 1 hour. Store remaining bacon, covered, in refrigerator and add over top of salad just before serving.
Party time Ruebens
makes 3 dozen
1 cup Thousand Island salad dressing
36 slices party-size (small) rye bread
1 can sauerkraut, well drained
1 lb thinly sliced corn beef
1/2 lb sliced swiss cheese
mustard
Spread each slice of bread with mustard. Spread 1/2 tsp dressing on each slice followed by 1/2 Tbl sauerkraut and 1 slice corned beef.
Cut cheese the size of bread and put on top of beef. Arrange on cookie sheet and bake at 400 degrees for 8 minutes or until cheese melts.
Can be made early in the day and baked at serving time.
1 cup Thousand Island salad dressing
36 slices party-size (small) rye bread
1 can sauerkraut, well drained
1 lb thinly sliced corn beef
1/2 lb sliced swiss cheese
mustard
Spread each slice of bread with mustard. Spread 1/2 tsp dressing on each slice followed by 1/2 Tbl sauerkraut and 1 slice corned beef.
Cut cheese the size of bread and put on top of beef. Arrange on cookie sheet and bake at 400 degrees for 8 minutes or until cheese melts.
Can be made early in the day and baked at serving time.
Mushrooms Filled with Crabmeat
Shirley Evans
Approx 35 medium sized mushrooms (or use large mushrooms if baking in beef broth)
1 lb mushrooms, washed and dried
3 Tbl butter
1 Tbl flour
1/2 cup milk
salt and pepper to taste
1/4 cup finely chopped onion
1 6-oz pkg frozen king crab meat, thawed
2 Tbl cream cheese
a few drops of Tabasco, to taste
1/4 cup grated parmesan or swiss cheese
4 Tbl melted butter
8 oz beef broth (optional--see variation)
Preheat oven to 400 degrees.
Remove stems from mushrooms, chop and set aside. Place mushroom caps, hollow side down, in a buttered baking dish. Brush with 1 Tbl. melted butter and bake 10 minutes.
Make white sauce of 1 Tbl of the butter, 1 Tbl flour and 1/2 cup milk. Stir until thickened and add salt and pepper. Add cream cheese, mixing well.
Saute onion and chopped mushroom stems in remaining 2 Tbl butter for about 4 minutes.
Add white sauce, egg yolk and Tabasco. cook gently until mixture holds together well.
Arrange cooked mushroom caps, hollow side in a shallow baking dish. Stuff mushroom caps. Sprinkle with parmesan or swiss and brush with melted butter.
Bake 15-20 minutes at 400 degrees.
Variation: This can be served with plate and fork as a pre-dinner starter.
Pour 8 oz. beef broth around mushroom caps before baking. It will produce a sauce to serve with the mushrooms along with some garlic bread. This is great for dipping.
Approx 35 medium sized mushrooms (or use large mushrooms if baking in beef broth)
1 lb mushrooms, washed and dried
3 Tbl butter
1 Tbl flour
1/2 cup milk
salt and pepper to taste
1/4 cup finely chopped onion
1 6-oz pkg frozen king crab meat, thawed
2 Tbl cream cheese
a few drops of Tabasco, to taste
1/4 cup grated parmesan or swiss cheese
4 Tbl melted butter
8 oz beef broth (optional--see variation)
Preheat oven to 400 degrees.
Remove stems from mushrooms, chop and set aside. Place mushroom caps, hollow side down, in a buttered baking dish. Brush with 1 Tbl. melted butter and bake 10 minutes.
Make white sauce of 1 Tbl of the butter, 1 Tbl flour and 1/2 cup milk. Stir until thickened and add salt and pepper. Add cream cheese, mixing well.
Saute onion and chopped mushroom stems in remaining 2 Tbl butter for about 4 minutes.
Add white sauce, egg yolk and Tabasco. cook gently until mixture holds together well.
Arrange cooked mushroom caps, hollow side in a shallow baking dish. Stuff mushroom caps. Sprinkle with parmesan or swiss and brush with melted butter.
Bake 15-20 minutes at 400 degrees.
Variation: This can be served with plate and fork as a pre-dinner starter.
Pour 8 oz. beef broth around mushroom caps before baking. It will produce a sauce to serve with the mushrooms along with some garlic bread. This is great for dipping.
Friday, December 11, 2015
Pork Tenderloin in the crock pot
Put 2 lbs pork tenderloin the crock pot.
Mis together:
1/4 cup low-sodium soy sauce
1 tbl. yellow mustard
2-3 tbl maple syrup
2 tbl olive oil
2 tbl dried onions
1 1/2 tsp garlic powder
Pour mixture over tenderloin.
Cook on low for 6 hours.
Mis together:
1/4 cup low-sodium soy sauce
1 tbl. yellow mustard
2-3 tbl maple syrup
2 tbl olive oil
2 tbl dried onions
1 1/2 tsp garlic powder
Pour mixture over tenderloin.
Cook on low for 6 hours.
Tomato and Basil Tart
This is perfect in the summer when tomatoes are plenty.
It's a great appetizer
You could serve it on a bed of tossed greens with vinaigrette for a first course, or light lunch
Serves 4-6
1 1/2 cup flour
1/2 tsp salt, or to taste
2 Tbl ice water
1 1/3 cup plus 1Tbl extra virgin olive oil
2 garlic cloves, mincedt1 to taste
pepper to taste
8 plum tomatoes, halved lengthwise, seeded
8 oz goat cheese (chevre), crumbled
1/2 cup slivered basil leaves
Usine electric mixer with flat beater, mix flour, salt 15 seconds on low speed.
Add butter; mix to form pea sized crumbs, 30-45 seconds. Add water 1 Tbl at a time; mix just until dough comes together. Turn out onto lightly floured surface, shape into a 5 inch disk. Wrap tightly; refrigerate at least 1 hour.
Position rack in lower third of oven; preheat to 400 degrees. On lightly floured surface, roll out dough to fit a 13x4 inch tart pan. Press dough into pan. Trim to 1/2 inch around rim and fold in overhang.
In nonstick saute pan overmedium heat, warm 1/3 c. oil. Add garlic; saute until fragrant, 1 minute.
Add salt, pepper, tomatoes, sliced side down; saute until golden 4-5 minutes. Brush pastry with 1 Tbl oil; top with cheese, basil and tomatoes, sliced side up.
Drizzle with pan juices;Bake until crust is golden, 35-60 minutes, depending on oven, and size of tart. For a nicer look, just before servicing, replace the cooked basil with fresh basil.
It's a great appetizer
You could serve it on a bed of tossed greens with vinaigrette for a first course, or light lunch
Serves 4-6
1 1/2 cup flour
1/2 tsp salt, or to taste
2 Tbl ice water
1 1/3 cup plus 1Tbl extra virgin olive oil
2 garlic cloves, mincedt1 to taste
pepper to taste
8 plum tomatoes, halved lengthwise, seeded
8 oz goat cheese (chevre), crumbled
1/2 cup slivered basil leaves
Usine electric mixer with flat beater, mix flour, salt 15 seconds on low speed.
Add butter; mix to form pea sized crumbs, 30-45 seconds. Add water 1 Tbl at a time; mix just until dough comes together. Turn out onto lightly floured surface, shape into a 5 inch disk. Wrap tightly; refrigerate at least 1 hour.
Position rack in lower third of oven; preheat to 400 degrees. On lightly floured surface, roll out dough to fit a 13x4 inch tart pan. Press dough into pan. Trim to 1/2 inch around rim and fold in overhang.
In nonstick saute pan overmedium heat, warm 1/3 c. oil. Add garlic; saute until fragrant, 1 minute.
Add salt, pepper, tomatoes, sliced side down; saute until golden 4-5 minutes. Brush pastry with 1 Tbl oil; top with cheese, basil and tomatoes, sliced side up.
Drizzle with pan juices;Bake until crust is golden, 35-60 minutes, depending on oven, and size of tart. For a nicer look, just before servicing, replace the cooked basil with fresh basil.
Olive Garden Breadsticks
This can be dairy-free if you brush them with olive oil and garlic instead of butter and garlic.
1 1/2 cups warm water
1 pkg active dry yeast
2 Tbl sugar
3 1/2 cup flour, more or less as needed
2 Tbl unsalted butter, melted
1 Tbl salt
Topping:
1/2 cup butter or olive oil
2 tsp garlic powder
1 tsp kosher salt
In large bowl, dissolve sugaar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
Add flour, salt, and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45-60 minutes to allow dough to rest and rise.
Preheat oven to 400.
When preheated, place the cookie sheet inoven and bake 6-7 minutes.
Mix the topping ingredients.
After baking 6-7 minutes, brush with half of the topping mixture.
Continue to bake for 5-8 minutes more.
After removing from ove, immediately brush the other half of the topping on the breadsticks.
Allow to cool for a few minutes before eating.
1 1/2 cups warm water
1 pkg active dry yeast
2 Tbl sugar
3 1/2 cup flour, more or less as needed
2 Tbl unsalted butter, melted
1 Tbl salt
Topping:
1/2 cup butter or olive oil
2 tsp garlic powder
1 tsp kosher salt
In large bowl, dissolve sugaar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
Add flour, salt, and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45-60 minutes to allow dough to rest and rise.
Preheat oven to 400.
When preheated, place the cookie sheet inoven and bake 6-7 minutes.
Mix the topping ingredients.
After baking 6-7 minutes, brush with half of the topping mixture.
Continue to bake for 5-8 minutes more.
After removing from ove, immediately brush the other half of the topping on the breadsticks.
Allow to cool for a few minutes before eating.
Broccoli Cheese Soup
Shirley Evans
I think this tastes like the soup at Panera.
Serves 4-6
1 Tbl plus 4 Tbl unsalted butter, divided to use in 2 differentvparts of recipe
1 small yellow sweet onion, diced small
1 tsp garlic powder
1/4 cup flour
2 cups low-sodium chicken or vegetable stock
2 cups half and half, whole milk or 2% milk (half and half will make it creamier)
2-3 cups broccoli florets, diced into bite-size pieces or chopped in food processor to fine pieces
2 large carrots, peeled, and chopped into small pieces in food processor
3/4 tsp. salt, to taste
3/4 tsp pepper, to taste
1/2 tsp paprika, opt. and to taste
1/2 tsp dry mustard powder, opt. and to taste
pinch cayenne pepper, opt. and to taste, but really, really good
8 oz. grated sharp cheddar cheese,a small amount reserved for garnishing bowls.
In small saucepan, add 1 Tbl butter, onion, carrots and broccoli and saute over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add garlic powder and stir.
In large heavy-bottom pot, add 4 Tbl butter, flour and cook about 3-5 minutes whisking constantly until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.
Slowly add vegetable or chicken stock, whisking constantly.
Slowly add half and half, whisking constantly
Allow mixture to simmer over low heat for about 15-20 minutes, or until it has reduced and thickened some.
Whisk to reincorporate the skin that forms. This is normal.
After simmering 15-20 minutes, add the cooked broccoli, carrots, onion. Allow soup to simmer over low heat about 20-25 minutes, or until it has reduced and thickened some.
After soup simmers, add shredded cheese. Turn off heat and stir in cheese. Do not continue to cook, or soup will separate. Serve immediately.
I think this tastes like the soup at Panera.
Serves 4-6
1 Tbl plus 4 Tbl unsalted butter, divided to use in 2 differentvparts of recipe
1 small yellow sweet onion, diced small
1 tsp garlic powder
1/4 cup flour
2 cups low-sodium chicken or vegetable stock
2 cups half and half, whole milk or 2% milk (half and half will make it creamier)
2-3 cups broccoli florets, diced into bite-size pieces or chopped in food processor to fine pieces
2 large carrots, peeled, and chopped into small pieces in food processor
3/4 tsp. salt, to taste
3/4 tsp pepper, to taste
1/2 tsp paprika, opt. and to taste
1/2 tsp dry mustard powder, opt. and to taste
pinch cayenne pepper, opt. and to taste, but really, really good
8 oz. grated sharp cheddar cheese,a small amount reserved for garnishing bowls.
In small saucepan, add 1 Tbl butter, onion, carrots and broccoli and saute over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add garlic powder and stir.
In large heavy-bottom pot, add 4 Tbl butter, flour and cook about 3-5 minutes whisking constantly until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.
Slowly add vegetable or chicken stock, whisking constantly.
Slowly add half and half, whisking constantly
Allow mixture to simmer over low heat for about 15-20 minutes, or until it has reduced and thickened some.
Whisk to reincorporate the skin that forms. This is normal.
After simmering 15-20 minutes, add the cooked broccoli, carrots, onion. Allow soup to simmer over low heat about 20-25 minutes, or until it has reduced and thickened some.
After soup simmers, add shredded cheese. Turn off heat and stir in cheese. Do not continue to cook, or soup will separate. Serve immediately.
Potatoes Au Gratin
Shirley Evans
We use this recipe often. It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings
Coat the inside of a large baking dish with softened butter
Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper
3-4 medium potatoes, peeled and sliced thin
1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish
Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese. Bake 5-10 minutes until melty, browned and tender.
We use this recipe often. It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings
Coat the inside of a large baking dish with softened butter
Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper
3-4 medium potatoes, peeled and sliced thin
1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish
Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese. Bake 5-10 minutes until melty, browned and tender.
Salted Caramel Sauce
Shirley Evans
Adapted From Bobby Flay recipe
Great on Ice Cream.
1 cup sugar
1/2 cup heavy cream
2 Tbl unsalted butter
3/4 tsp kosher salt or to taste
In medium saucepan set over medium heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approx 10-12 min.
Meanwhile, warm the cream in a small saucepan. when the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2-3 minutes. Remove from heat, then whisk in the butter, and then the salt. It is very hot at this point. Set aside to bring the heat down. Serve warm.
Yield 1 1/2 cups.
Adapted From Bobby Flay recipe
Great on Ice Cream.
1 cup sugar
1/2 cup heavy cream
2 Tbl unsalted butter
3/4 tsp kosher salt or to taste
In medium saucepan set over medium heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approx 10-12 min.
Meanwhile, warm the cream in a small saucepan. when the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2-3 minutes. Remove from heat, then whisk in the butter, and then the salt. It is very hot at this point. Set aside to bring the heat down. Serve warm.
Yield 1 1/2 cups.
Chipotle's Corn Salsa
1 -12 oz bag frozen sweet corn, defrosted and drained
1/2 red onion, finely chopped (about 1/3 cup)
1/3 cup fresh cilantro, chopped
Juice of 2 limes (about 1 Tbl)
1/2 tsp. salt, to taste
1/2 tsp. pepper, to taste
2 medium jalepenos, seeded and chopped
(more seeds make more heat)
2 pablano chiles, optional
Mix.
1/2 red onion, finely chopped (about 1/3 cup)
1/3 cup fresh cilantro, chopped
Juice of 2 limes (about 1 Tbl)
1/2 tsp. salt, to taste
1/2 tsp. pepper, to taste
2 medium jalepenos, seeded and chopped
(more seeds make more heat)
2 pablano chiles, optional
Mix.
Almond Blueberry Cookies
From Dr. Oz website
Gluten-free and dairy-free
2 large eggs, beat til fluffy
1 1/2 almond flour
1/3 c.Truvia Baking Blend
1 1/2 tsp baking powder
1 1/2 tsp vanilla
Mix all together
Fold in 1/2 cup fresh blueberries and 1/2 tsp cinnamon
Drop by teaspoon on a parchment lined baking sheet.
375. Bake until lightly browned
Cool 10 min on parchment
Gluten-free and dairy-free
2 large eggs, beat til fluffy
1 1/2 almond flour
1/3 c.Truvia Baking Blend
1 1/2 tsp baking powder
1 1/2 tsp vanilla
Mix all together
Fold in 1/2 cup fresh blueberries and 1/2 tsp cinnamon
Drop by teaspoon on a parchment lined baking sheet.
375. Bake until lightly browned
Cool 10 min on parchment
Lightly Glazed Stir Fried Vegetables
Serves 6-8
You can add or delete any of the vegetables according to your preference.
2 Tbl oil
2 cups cauliflower florets
2 cups broccoli florets
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
3 green onions, sliced
1 red pepper (small)
water chestnuts, sliced
sugar pea pods-opt
2 cups bok choy-opt
bean sprouts-opt
1 cup chicken broth
2 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbl cornstarch
2 Tbl water
In large skillet, to very hot, add oil and continue to heat.
Add cauliflower, broccoli, carrot, celery, and stir 2-3 min.
Add red pepper and continue to stir fry for 2 minutes.
Add chicken broth and seasonings. Cover and steam about 2 min until veggies are crisp tender.
Combine water and cornstarch and add to vegetables stirring gently to coat well.
Heat through until thickened and serve immediately.
Serve with brown or white rice.
Variation: When adding seasonings to above recipe, mix together, 1 tbl fish sauce, 1 tsp ginger, 1 Tbl sugar and 1 tbl chili-garlic sauce and stir in.
Toasted almond slices can be used for a crunchy garnish.
You can add or delete any of the vegetables according to your preference.
2 Tbl oil
2 cups cauliflower florets
2 cups broccoli florets
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
3 green onions, sliced
1 red pepper (small)
water chestnuts, sliced
sugar pea pods-opt
2 cups bok choy-opt
bean sprouts-opt
1 cup chicken broth
2 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 Tbl cornstarch
2 Tbl water
In large skillet, to very hot, add oil and continue to heat.
Add cauliflower, broccoli, carrot, celery, and stir 2-3 min.
Add red pepper and continue to stir fry for 2 minutes.
Add chicken broth and seasonings. Cover and steam about 2 min until veggies are crisp tender.
Combine water and cornstarch and add to vegetables stirring gently to coat well.
Heat through until thickened and serve immediately.
Serve with brown or white rice.
Variation: When adding seasonings to above recipe, mix together, 1 tbl fish sauce, 1 tsp ginger, 1 Tbl sugar and 1 tbl chili-garlic sauce and stir in.
Toasted almond slices can be used for a crunchy garnish.
Dom DeLuise Recipe for Primavera
From Shirley Evans
I found this in a book by Dom DeLuise called Eat This...It'll Make You Feel Better
We could live on this.
5 garlic cloves, minced
4 Tbl olive oil
2 Tbl butter
1/2 lb asparagus, cut in bite-size pieces
2 carrots, thinly sliced
1/2 cup fresh peas
1-2 cup broccoli florets
1 cup cauliflower florets
1 onion, sliced in crescents
6 leaves of fresh basil, chopped
1 cup chicken broth
8-10 mushrooms, sliced
1 lb rigatoni
grated parmesan
In large skillet, saute garlic in oil. Add vegetables and basil and saute until almost tender. Add chicken broth and mushrooms. Bring to a boil, quickly reduce heat, cover and simmer for 5 min. Mix well. Serve over pasta cooked al dente. Sprinkle with grated parmesan.
Variation #1:
I don't do this, but it was in the recipe. When adding chicken broth, first mix well with 1 can of cream of mushroom soup (it works!)
Variation #2:
Omit chicken broth. Instead, add 1-28 oz can of crushed tomatoes.
Variation #3:
1 cup of diced cooked chicken may be added wthen you add the chicken broth.
Vegetable Hash, Salmon, and red pepper Aioli
From Shirley Evans
This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
Serves 6
Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.
Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)
Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
Bake until cooked through, about 12-15 minutes.
Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
4 tsp olive oil, divided
1 tsp garlic powder
1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish
Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently.
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.
This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
Serves 6
Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.
Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)
Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
Bake until cooked through, about 12-15 minutes.
Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
4 tsp olive oil, divided
1 tsp garlic powder
1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish
Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently.
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.
Instant Hot Cocoa Mix
From June Pieck, a friend in Willmar, Mn.
4 3/4 cup instant powdered milk
1 1/3 cup cocoa
2 1/3 cup sugar
1/4 tsp salt
Mix well. We use the food processor,
Store in a dry container.
To serve, use 1/3 cup mix to 1 cup hot water.
4 3/4 cup instant powdered milk
1 1/3 cup cocoa
2 1/3 cup sugar
1/4 tsp salt
Mix well. We use the food processor,
Store in a dry container.
To serve, use 1/3 cup mix to 1 cup hot water.
Sweet Potato Waffles with Blueberry Syrup
This is a Mayo Clinic Diet recipe.
Serves 6
This is dairy-free if you use soy or almond milk instead of whole milk.
1 1/2 cup blueberry, fresh or frozen
2 Tbl water, if using fresh berries
1 Tbl lemon juice, fresh
1 tsp lemon zest, grated
1 Tbl dark honey
3 Tbl molasses, light, divided
1 pinch cloves, ground
1/3 cup sweet potatoes, peeled and diced, cooked and mashed (or 1/4 cup canned pumpkin puree)
3/4 cup flour
1/4 cup whole-wheat flour
1/4 cup cornmeal, yellow or white, stone-ground
1 Tbl baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup milk, whole or almond or soy
2 Tbl olive oil
1 egg white
In saucepan, combine blueberies, water if using, lemon juice and zest, honey, 1 tbl molasses and cloves. Bring to a boil over medium high heat, then reduce to low and simmer until berries burst and juices are slightly thickened, about 5 minutes. Frozen berries take s little longer. Set aside amd keep warm.
Combine cooked and mashed sweet potato (or pumpkin) in large bowl with cornmeal, baking powder, salt, cinnamon and ginger. Whisk in milk, oil, and 2 Tbl molasses. Add flours and stir until just combined.
Using electric mixer on high speed, beat the egg white until stiff peaks form. Once whipped, gently whisk 1/3 of this mixture into batter to lighten it. Using rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated. Bake on waffle iron.
Makes 6 waffles.
Serve with reserved blueberry sauce.
Serves 6
This is dairy-free if you use soy or almond milk instead of whole milk.
1 1/2 cup blueberry, fresh or frozen
2 Tbl water, if using fresh berries
1 Tbl lemon juice, fresh
1 tsp lemon zest, grated
1 Tbl dark honey
3 Tbl molasses, light, divided
1 pinch cloves, ground
1/3 cup sweet potatoes, peeled and diced, cooked and mashed (or 1/4 cup canned pumpkin puree)
3/4 cup flour
1/4 cup whole-wheat flour
1/4 cup cornmeal, yellow or white, stone-ground
1 Tbl baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup milk, whole or almond or soy
2 Tbl olive oil
1 egg white
In saucepan, combine blueberies, water if using, lemon juice and zest, honey, 1 tbl molasses and cloves. Bring to a boil over medium high heat, then reduce to low and simmer until berries burst and juices are slightly thickened, about 5 minutes. Frozen berries take s little longer. Set aside amd keep warm.
Combine cooked and mashed sweet potato (or pumpkin) in large bowl with cornmeal, baking powder, salt, cinnamon and ginger. Whisk in milk, oil, and 2 Tbl molasses. Add flours and stir until just combined.
Using electric mixer on high speed, beat the egg white until stiff peaks form. Once whipped, gently whisk 1/3 of this mixture into batter to lighten it. Using rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated. Bake on waffle iron.
Makes 6 waffles.
Serve with reserved blueberry sauce.
Monday, December 7, 2015
2 minute microwave chocolate cupcakes
For dairy-free, substitute almond milk for half and half.
This is sugar-free and gluten-free.
This is from the website of Dr. Oz. The recipe is from Jorge Cruz.
1/2 cup almond flour
1/4 cup Truvia Baking Blend
3 Tbl cocoa
1/8 tsp baking powder
1/2 tsp baking soda
2 Tbl coconut oil, melted
1 egg
2 Tbl half and half (or use almond milk for dairy-free)
Mix with a spoon until very smooth, no lumps.
Divide evenly into 4 or 5 mugs or ramekins.
Microwave 2 minutes.
This is sugar-free and gluten-free.
This is from the website of Dr. Oz. The recipe is from Jorge Cruz.
1/2 cup almond flour
1/4 cup Truvia Baking Blend
3 Tbl cocoa
1/8 tsp baking powder
1/2 tsp baking soda
2 Tbl coconut oil, melted
1 egg
2 Tbl half and half (or use almond milk for dairy-free)
Mix with a spoon until very smooth, no lumps.
Divide evenly into 4 or 5 mugs or ramekins.
Microwave 2 minutes.
Rice Pudding
1 1/2 cups water
3/4 cup basmati rice
3 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar
2 cup raisens, if desired
1-2 tsp. cinnamon if desired, to taste
1 tsp vanillla
Bring water, rice and salt to simmer in heavy large saucepan over medium heat.
Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Add raisens and cinnamon as desired. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove from heat and stir in vanilla.
Divide putting evenly among small bowls. Serve warm or press plastic wrap directly on surface and chill thoroughly. Keep refrigerated up to 2 days.
3/4 cup basmati rice
3 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar
2 cup raisens, if desired
1-2 tsp. cinnamon if desired, to taste
1 tsp vanillla
Bring water, rice and salt to simmer in heavy large saucepan over medium heat.
Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Add raisens and cinnamon as desired. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove from heat and stir in vanilla.
Divide putting evenly among small bowls. Serve warm or press plastic wrap directly on surface and chill thoroughly. Keep refrigerated up to 2 days.
Peppermint Meringues
makes about 60
3 large egg whites, room temp
1/8/ t. salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200 degrees.
Line baking sheet with parchment.
Using electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract and food coloring. Beat to blend, about 1 minute.
Spoon meringue into pastry bag fitted with a 1/2"tip.
Pipe meringue onto a prepared baking sheet int 1"cookies.
Bake until dry, about 2 1/2 hrs. Cool until crisp and dry.
Can store 2 days airtight at rooom temp between sheets of parchment.
3 large egg whites, room temp
1/8/ t. salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200 degrees.
Line baking sheet with parchment.
Using electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract and food coloring. Beat to blend, about 1 minute.
Spoon meringue into pastry bag fitted with a 1/2"tip.
Pipe meringue onto a prepared baking sheet int 1"cookies.
Bake until dry, about 2 1/2 hrs. Cool until crisp and dry.
Can store 2 days airtight at rooom temp between sheets of parchment.
Sophie's PopTarts (Raspberry Linzer Bars)
Sophia Evans gets credit for these because she loves to make them and eat them.
They taste like the best PopTarts ever. Raspberry jam is a favorite, but any flavor would work.
1 1/4 cups flour
1/4 cup almond flour
1/3 cup plus 1 Tbl sugar
1/2 tsp 1 1/4 sticks (1/2 cup plus 2 Tbl) butter
2 large eggs
1/3 cup raspberry jam
Raw sugar
Whisk first 4 ingredients together. Add cold butter and rub in with your fingers until course crumbs form. Beat 1 egg in small bow; add to flour mixture. Stir until dough forms. Divide in half.
Working with one half at a time, roll out dough between 2 sheets parchment to 12"x10"rectangles.
Transfer to baking sheet and chill for 2 hours.
Preheat oven to 375.
Remove top paper from first dough rectangle, invert onto a baking sheet. Remove remaining paper.
Spread jam in an even layer over dough.
Remove paper from second dough sheet and invert, placing on top of dough covered with jam.
Remove remaining paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Trim edges a bit to even them out if you desire.
Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
Bake until crust is light golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.
They taste like the best PopTarts ever. Raspberry jam is a favorite, but any flavor would work.
1 1/4 cups flour
1/4 cup almond flour
1/3 cup plus 1 Tbl sugar
1/2 tsp 1 1/4 sticks (1/2 cup plus 2 Tbl) butter
2 large eggs
1/3 cup raspberry jam
Raw sugar
Whisk first 4 ingredients together. Add cold butter and rub in with your fingers until course crumbs form. Beat 1 egg in small bow; add to flour mixture. Stir until dough forms. Divide in half.
Working with one half at a time, roll out dough between 2 sheets parchment to 12"x10"rectangles.
Transfer to baking sheet and chill for 2 hours.
Preheat oven to 375.
Remove top paper from first dough rectangle, invert onto a baking sheet. Remove remaining paper.
Spread jam in an even layer over dough.
Remove paper from second dough sheet and invert, placing on top of dough covered with jam.
Remove remaining paper. Press lightly from center of dough out toward edges to release any air pockets. Press edges to seal. Trim edges a bit to even them out if you desire.
Brush top with remaining beaten egg. Prick dough several times with a fork. Sprinkle with raw sugar.
Bake until crust is light golden, about 25 minutes. Let cool completely on a wire rack. Trim edges. Cut into bars.
Sunday, December 6, 2015
Chili ( mild, with no cumin)
This is great on baked potatoes, too.
1 lb ground beef
2 medium onions, chopped
3- 15 oz cans chili beans, rinsed and drained, more or less to taste
2 Tbl sugar
1-2 Tbl chili powder, to taste
salt and pepper to taste
28 oz tomato juice or 28 oz diced tomatoes, undrained
In Dutch oven type pan, cook and stir ground beef and onions until browned. Drain excess grease.
Add the rest of the ingredients, bring to a boil, reduce heat and simmer for about 20 minutes.
1 lb ground beef
2 medium onions, chopped
3- 15 oz cans chili beans, rinsed and drained, more or less to taste
2 Tbl sugar
1-2 Tbl chili powder, to taste
salt and pepper to taste
28 oz tomato juice or 28 oz diced tomatoes, undrained
In Dutch oven type pan, cook and stir ground beef and onions until browned. Drain excess grease.
Add the rest of the ingredients, bring to a boil, reduce heat and simmer for about 20 minutes.
Cheese Torte that Makes Wisconson Proud
From Shirley Evans
Use our Blender Pesto Recipe from the Sauce section of this recipe book or use store bought pesto.
This is great with cracker but serve with crostini and you will always be pleased.
It's a favorite at neighborhood gatherings
11 oz. goat cheese
1/2 cup mascarpone cheese
1/3 cup roasted red bell pepper, chopped
16 oz cream cheese
7 oz. pesto (see Blender Pesto recipe)
1/4 cup toasted pine nuts
non-stick cooking spray
With non-stick cooking spray, grease 8"spring-form pan. Line with plastic wrap; spray wrap.
In large bowl, blend cheeses.
Divide in thirds.
Stir the pesto into one, the peppers into the other and leave one plain.
In prepared pan, layer mixtures, first the plain cheese layer, then the pesto layer and last the pepper layer. Cover; chill at least 4 hours. Remove pan side. Invert torte onto platter. Press nuts into sides.
Serve with crostini or crackers.
Use our Blender Pesto Recipe from the Sauce section of this recipe book or use store bought pesto.
This is great with cracker but serve with crostini and you will always be pleased.
It's a favorite at neighborhood gatherings
11 oz. goat cheese
1/2 cup mascarpone cheese
1/3 cup roasted red bell pepper, chopped
16 oz cream cheese
7 oz. pesto (see Blender Pesto recipe)
1/4 cup toasted pine nuts
non-stick cooking spray
With non-stick cooking spray, grease 8"spring-form pan. Line with plastic wrap; spray wrap.
In large bowl, blend cheeses.
Divide in thirds.
Stir the pesto into one, the peppers into the other and leave one plain.
In prepared pan, layer mixtures, first the plain cheese layer, then the pesto layer and last the pepper layer. Cover; chill at least 4 hours. Remove pan side. Invert torte onto platter. Press nuts into sides.
Serve with crostini or crackers.
Blender Pesto
2 cups fresh basil leaves
1/2 cup olive oil
2 Tbl pine nuts
3 Tbl softened butter
1 tsp salt
2 cloves garlic
Put all into food processor and mix at high speed, stopping often to scrape sides.
When evenly blended, pour into a bowl and beat in by hand (don't use processor for this):
2 Tbl freshly grated romano pecorino cheese
1/2 cup freshly grated parmesan cheese
When the cheese is evenly stirred in, stir in:
3 Tbl softened butter
To store, I freeze this in ice cube trays, then pop out cubes and keep frozen in plastic freezer bag.
1/2 cup olive oil
2 Tbl pine nuts
3 Tbl softened butter
1 tsp salt
2 cloves garlic
Put all into food processor and mix at high speed, stopping often to scrape sides.
When evenly blended, pour into a bowl and beat in by hand (don't use processor for this):
2 Tbl freshly grated romano pecorino cheese
1/2 cup freshly grated parmesan cheese
When the cheese is evenly stirred in, stir in:
3 Tbl softened butter
To store, I freeze this in ice cube trays, then pop out cubes and keep frozen in plastic freezer bag.
Spaghetti Salad
From Annette Herzog
Zesty cold salad of spaghetti, cucumber, red onion, and tomatoes with an Italian vinaigrette.
1 lb. spaghetti noodles, broken in half, cooked according to directions on the box.
Drain, rinse with cold water, and drain again well. Transfer to a large bowl.
1- 16 oz bottle Italian vinaigrette dressing
1 Tbl grated Parmesan cheese
1 Tbl sesame seeds
1 Tbl poppy seeds
2 tsps seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley for garnish
In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, black pepper, cayenne pepper, until well blended.
Stir in cucumber and onion.
Pour the mixture over the spaghetti and toss lightly to coat evenly.
Cover and refrigerate for at least 2 hours or up to 24 hours.
To serve, top with tomatoes and garnish with parsley springs.
Zesty cold salad of spaghetti, cucumber, red onion, and tomatoes with an Italian vinaigrette.
1 lb. spaghetti noodles, broken in half, cooked according to directions on the box.
Drain, rinse with cold water, and drain again well. Transfer to a large bowl.
1- 16 oz bottle Italian vinaigrette dressing
1 Tbl grated Parmesan cheese
1 Tbl sesame seeds
1 Tbl poppy seeds
2 tsps seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley for garnish
In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, black pepper, cayenne pepper, until well blended.
Stir in cucumber and onion.
Pour the mixture over the spaghetti and toss lightly to coat evenly.
Cover and refrigerate for at least 2 hours or up to 24 hours.
To serve, top with tomatoes and garnish with parsley springs.
Baked Rice Pudding
1 cup raw rice, cooked set aside.
In bowl, blend together:
4 cups scalded milk
6 eggs, beaten
1 cup sugar
1/2 cup raisens
Pour rice into a 2 quart casserole dish. Sprinkle with cinnamon. Add egg mixture and stir.
Place casserole dish in a large baking pan of very hot water 1"deep.
Bake about 50-60 minutes or until knife come out just-clean from center. Don't overcook.
In bowl, blend together:
4 cups scalded milk
6 eggs, beaten
1 cup sugar
1/2 cup raisens
Pour rice into a 2 quart casserole dish. Sprinkle with cinnamon. Add egg mixture and stir.
Place casserole dish in a large baking pan of very hot water 1"deep.
Bake about 50-60 minutes or until knife come out just-clean from center. Don't overcook.
Hot Fudge Sauce Ice Cream Topping
This is a Martha Stewart recipe
1/2 cup sugar
1/4 cup cream
1/2 cup corn syrup
2 Tbl butter
pinch salt
1/4 cup cocoa
1/2 tsp. vanilla
In small pan, over low heat, dissolve sugar in cream.
Add and whisk in corn syrup, butter, salt, cocoa. Whisk in vanilla.
Heat thoroughly. Let cool a bit and serve over ice cream.
1/2 cup sugar
1/4 cup cream
1/2 cup corn syrup
2 Tbl butter
pinch salt
1/4 cup cocoa
1/2 tsp. vanilla
In small pan, over low heat, dissolve sugar in cream.
Add and whisk in corn syrup, butter, salt, cocoa. Whisk in vanilla.
Heat thoroughly. Let cool a bit and serve over ice cream.
Nutty Putty
Kids play with it and eat it.
3 1/2 c. peanut butter
4 c. powdered sugar
3 c. honey or corn syrup
4 c. dried milk powder
Mix together. Divide in 10-15 portions.
At this point, you can freeze or refrigerate. Take out a portion when you need it.
Dip pieces of this in melted milk chocolate chips for peanut butter cups.
3 1/2 c. peanut butter
4 c. powdered sugar
3 c. honey or corn syrup
4 c. dried milk powder
Mix together. Divide in 10-15 portions.
At this point, you can freeze or refrigerate. Take out a portion when you need it.
Dip pieces of this in melted milk chocolate chips for peanut butter cups.
KFC-style Cole Slaw
Dressing:
1/2 cup vegetable oil
1 cup Miracle Whip
1/4 cup tarragon vinegar
1/2 tsp salt
3/4 cup - 1 cup sugar, to taste
Mix until well blended.
Mix together:
2 1/2 lb. grated cabbage
1 carrot, grated
1/4 small onion, grated
Pour dressing over cabbage mixture and stir well. Refrigerate until serving.
1/2 cup vegetable oil
1 cup Miracle Whip
1/4 cup tarragon vinegar
1/2 tsp salt
3/4 cup - 1 cup sugar, to taste
Mix until well blended.
Mix together:
2 1/2 lb. grated cabbage
1 carrot, grated
1/4 small onion, grated
Pour dressing over cabbage mixture and stir well. Refrigerate until serving.
Glorified Rice
From Alpha Hanson (Shirley's aunt in Lake Mills IA)
Marvyl and Hans served this every Sunday for the smorgasbord in the Home Town Cafe.
In bowl, combine:
1 box lemon jello, prepared, chilled until set, whipped
1 cup cooked rice
1 cup cream, whipped
1 small can crushed pineapple, drained
1-2 cups mini-marshmellows
Can also use bananas, grapes, cherries, nuts, etc. as desired.
Chill.
Marvyl and Hans served this every Sunday for the smorgasbord in the Home Town Cafe.
In bowl, combine:
1 box lemon jello, prepared, chilled until set, whipped
1 cup cooked rice
1 cup cream, whipped
1 small can crushed pineapple, drained
1-2 cups mini-marshmellows
Can also use bananas, grapes, cherries, nuts, etc. as desired.
Chill.
Christmas Cranberry Salad
Grandma Arlene Evans made this every holiday!
Serves 18-20
In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.
2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool
In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.
Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.
Serves 18-20
In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.
2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool
In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.
Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.
Hollandaise Sauce (Great for Poached Eggs)
Makes 1 cup
4 egg yolks, room temp
juice of 1 Lemon
1 Tbl boiling water
8 Tbl (1/2 cup) butter, cut in small pieces
salt
1/8 tsp red cayenne pepper
1/4 c warm heavy cream
Mix egg yolks, 2 Tbl lemon juice and 1 Tbl water in heavy nonmetal bowl and set in a frying pan that has 1 inch of boiling water in the bottom --this is called a bain marie). Whisk the yolk mixture steadily. Do not let the bowl touch the water or it will curdle. The water may be boiling as long as the mixture in the bowl is 160 to 180 degrees. Do not let the water evaporate. Whisk for 5 minutes or until thick, slowly adding the butter, piece by piece, whisking after each addition. Season with salt and pepper to taste. If the sauce doesn't thicken, turn up the heat, but be sure the temperature of the sauce remains BELOW 180. the hollandaise may be made up to one hour ahead of time and kept in the bain marie.
If eggs in the hollandaise go over 180 degrees you get scrambled eggs.
Hollandaise sauce will hold for no more than 1 1/2 hours.
4 egg yolks, room temp
juice of 1 Lemon
1 Tbl boiling water
8 Tbl (1/2 cup) butter, cut in small pieces
salt
1/8 tsp red cayenne pepper
1/4 c warm heavy cream
Mix egg yolks, 2 Tbl lemon juice and 1 Tbl water in heavy nonmetal bowl and set in a frying pan that has 1 inch of boiling water in the bottom --this is called a bain marie). Whisk the yolk mixture steadily. Do not let the bowl touch the water or it will curdle. The water may be boiling as long as the mixture in the bowl is 160 to 180 degrees. Do not let the water evaporate. Whisk for 5 minutes or until thick, slowly adding the butter, piece by piece, whisking after each addition. Season with salt and pepper to taste. If the sauce doesn't thicken, turn up the heat, but be sure the temperature of the sauce remains BELOW 180. the hollandaise may be made up to one hour ahead of time and kept in the bain marie.
If eggs in the hollandaise go over 180 degrees you get scrambled eggs.
Hollandaise sauce will hold for no more than 1 1/2 hours.
Heritage House Spinach Salad
From Shirley Evans
1 1/2 lb. fresh baby spinach
1 can or bag bean sprouts, rinse and drain
1 can sliced water chestnuts, rinse and drain
5-6 slices bacon, crisp and crumbled
hard boiled egg slices
chopped onion (mild or red)
Dressing:
2/3 c. vegetable oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. red wine vinegar
celery seed (opt)
pepper
Shake or blend ingredients for dressing together.
Toss salad ingredients. toop with onion, egg and bacon.
Pour on dressing.
1 1/2 lb. fresh baby spinach
1 can or bag bean sprouts, rinse and drain
1 can sliced water chestnuts, rinse and drain
5-6 slices bacon, crisp and crumbled
hard boiled egg slices
chopped onion (mild or red)
Dressing:
2/3 c. vegetable oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. red wine vinegar
celery seed (opt)
pepper
Shake or blend ingredients for dressing together.
Toss salad ingredients. toop with onion, egg and bacon.
Pour on dressing.
Saturday, December 5, 2015
Spinach and Artichoke Dip
1 - 14 oz can artichoke hearts, drained and chopped
1 Tbl oil
1 -10 oz bag baby spinach
1 - 8 oz pkg cream cheese
1 1/2 c. shredded mozzarella cheese
3 green onions, sliced
3 Tbl garlic, minced.
In lg pan, heat oil. Add artichoke and cook a minute. Reduce to medium. Add spinach and cook untill wilted, turning often. Mix in cream chees and mozzrella and let it melt entirely. Fold in green onions, garlic and season with salt and pepper to taste. Remove from heat. Pour into a baking dish. Top with mozzarella cheese and bake until melty. Serve with breads and crackers.
1 Tbl oil
1 -10 oz bag baby spinach
1 - 8 oz pkg cream cheese
1 1/2 c. shredded mozzarella cheese
3 green onions, sliced
3 Tbl garlic, minced.
In lg pan, heat oil. Add artichoke and cook a minute. Reduce to medium. Add spinach and cook untill wilted, turning often. Mix in cream chees and mozzrella and let it melt entirely. Fold in green onions, garlic and season with salt and pepper to taste. Remove from heat. Pour into a baking dish. Top with mozzarella cheese and bake until melty. Serve with breads and crackers.
Poached Eggs
Serves 4-6
Poach more eggs that you need to be sure you have perfect eggs to serve. If an egg yolk breaks,leave the egg in the water to cook. When cooked through, remove and refrigerate. Use for another purpose.
6-8 eggs
1/4 c. white vinegar
.
Grease bottom of large skillet or use a nonstick pan. Add water twice the depth of an egg and heat with the vinegar. Break an egg into a small bowl. When the water comes to a boil, swirl it into a vortex with a spoon. Drop 1egg at a time into the pan . The swirling water should surround the eggs. Reduce the heat. Simmer 3-4 minutes or let stand off the hear for 8 minutes. By this time the white should be firm and the yolk soft. Remove with skimmer and trim off any stringy things. If not using the egg immediately, plunge it at once into cold water. Store in this way up to 24 hours. Repeat the process for each egg. To reheat the eggs, place into simmering water for 1 minute. Drain and serve with Hollandaise sauce
Poach more eggs that you need to be sure you have perfect eggs to serve. If an egg yolk breaks,leave the egg in the water to cook. When cooked through, remove and refrigerate. Use for another purpose.
6-8 eggs
1/4 c. white vinegar
.
Grease bottom of large skillet or use a nonstick pan. Add water twice the depth of an egg and heat with the vinegar. Break an egg into a small bowl. When the water comes to a boil, swirl it into a vortex with a spoon. Drop 1egg at a time into the pan . The swirling water should surround the eggs. Reduce the heat. Simmer 3-4 minutes or let stand off the hear for 8 minutes. By this time the white should be firm and the yolk soft. Remove with skimmer and trim off any stringy things. If not using the egg immediately, plunge it at once into cold water. Store in this way up to 24 hours. Repeat the process for each egg. To reheat the eggs, place into simmering water for 1 minute. Drain and serve with Hollandaise sauce
Kincaid's French Toast with Peach Compote and Berries
Batter:
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp salt
8 pieces sourdough bread, thickly sliced
Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 lb sliced peaches, fresh or frozen
2 Tbl melted butter, clarified
Blend together batter ingredients. Pre slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.
Heat oven to 350. Coat bottoom of a non-stick pan with melted butter. Place bread in batter mixture and let soak 2-3 minutes.
Cook toast over medium heat until golden brown on both sides. Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes. Top with warm peaches and assorted berries.
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp salt
8 pieces sourdough bread, thickly sliced
Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 lb sliced peaches, fresh or frozen
2 Tbl melted butter, clarified
Blend together batter ingredients. Pre slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.
Heat oven to 350. Coat bottoom of a non-stick pan with melted butter. Place bread in batter mixture and let soak 2-3 minutes.
Cook toast over medium heat until golden brown on both sides. Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes. Top with warm peaches and assorted berries.
Bacon, Potato and Cheddar Frittata
Serves 2 big portions
Note: you will need a 10"oven-safe, nonstick skillet.
6 large eggs
2 Tbl half and half
salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.
Cook bacon and drain on paper towel. Reserve the bacon and set aside.
In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper. Cook over medium heat stirring until potato pieces begin to brown and are almost tender, about 10 minutes. Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture. Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute. Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.
Using pot holder (skillet handle is hot) remove skillet from oven. Let sit until the eggs in the middle are just set, about 3 minutes. Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.
Note: you will need a 10"oven-safe, nonstick skillet.
6 large eggs
2 Tbl half and half
salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.
Cook bacon and drain on paper towel. Reserve the bacon and set aside.
In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper. Cook over medium heat stirring until potato pieces begin to brown and are almost tender, about 10 minutes. Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture. Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute. Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.
Using pot holder (skillet handle is hot) remove skillet from oven. Let sit until the eggs in the middle are just set, about 3 minutes. Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.
Quiche Lorraine with Bacon and Swiss
1 refrigerated pie crust
8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup half and half
3/4 cup milk
1/4 tsp. salt
pinch of nutmeg
2 Tbl. flour to toss with cheese
1 1/2 cup shredded Swiss cheese (6 oz)
Tomato wedges
Parsley (opt)
Preheat oven to 325.
Prepare and bake the pie crust.
Meanwhile, in a large skillet, cook bacon until crisp. Drain, reserving a tbl of the drippings. Crumble bacon finely and set aside.
Cook sliced onion in reserved drippings over medium heat, about 5 minutes or until tender but not brown. Drain.
In medium bowl whisk together eggs, half and half, milk, salt, and nutmeg until well mixed. Stir in crumbled bacon and onion. In another medium bowl, combine shredded cheese and flour. Toss until flour coats cheese. Add to egg mixture. Mix well.
Carefully pour egg mixture into hot baked pastry shell. Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Garnish with tomato wedges and parsley.
6 servings
594 calories, 42 grams fat
8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup half and half
3/4 cup milk
1/4 tsp. salt
pinch of nutmeg
2 Tbl. flour to toss with cheese
1 1/2 cup shredded Swiss cheese (6 oz)
Tomato wedges
Parsley (opt)
Preheat oven to 325.
Prepare and bake the pie crust.
Meanwhile, in a large skillet, cook bacon until crisp. Drain, reserving a tbl of the drippings. Crumble bacon finely and set aside.
Cook sliced onion in reserved drippings over medium heat, about 5 minutes or until tender but not brown. Drain.
In medium bowl whisk together eggs, half and half, milk, salt, and nutmeg until well mixed. Stir in crumbled bacon and onion. In another medium bowl, combine shredded cheese and flour. Toss until flour coats cheese. Add to egg mixture. Mix well.
Carefully pour egg mixture into hot baked pastry shell. Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Garnish with tomato wedges and parsley.
6 servings
594 calories, 42 grams fat
Brunch Sausage Ring
From Maureen and Chuck Snyder
1 Jimmy Dean Hot Sausage,
1 1/2 cup Pepperage Farms Stuffing Mix
2 eggs
Chopped green onion, to taste
Line ring mold with crumbled corn flakes.
Mix sausage "stuff" together and smush into ring mold.
Bake 325 for 45-60 min.
Turn out onto plate.
Serve with Wine and Egg Brunch, Brunch Chipped Beef Dip Dipping crackers and veggies and fresh fruit.
1 Jimmy Dean Hot Sausage,
1 1/2 cup Pepperage Farms Stuffing Mix
2 eggs
Chopped green onion, to taste
Line ring mold with crumbled corn flakes.
Mix sausage "stuff" together and smush into ring mold.
Bake 325 for 45-60 min.
Turn out onto plate.
Serve with Wine and Egg Brunch, Brunch Chipped Beef Dip Dipping crackers and veggies and fresh fruit.
Chipped Beef Dip for Brunch
From Maureen and Chuck Snyder
1 5 oz jar of chipped beef
1 Tbl butter
1 pint sour cream
2-3 Tbl flour
1/4 cup white wine
2 Tbl parmesan cheese
dash of cayenne pepper
8.5 oz canned artichokes
In pan or crock pot....,melt butter, blend in flour.
Add sour cream, wine, parmesan and artichokes. Add beef, cayenne and heat through.
1 5 oz jar of chipped beef
1 Tbl butter
1 pint sour cream
2-3 Tbl flour
1/4 cup white wine
2 Tbl parmesan cheese
dash of cayenne pepper
8.5 oz canned artichokes
In pan or crock pot....,melt butter, blend in flour.
Add sour cream, wine, parmesan and artichokes. Add beef, cayenne and heat through.
Wine and Egg Brunch
From Maureen and Chuck Snyder
1 loaf of Pepperage Farms white bread, crust removed
6 Tbl. melted butter
1/2 lb. swiss cheese, or more
1/2 lb. monterey jack cheese
9 eggs
1 1/2 cup milk
1/2 cup white wine
3-4 green onions
1 Tbl. mustard
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese or parmesan cheese.
Crumble bread in 9x13 pan, drizzle butter over, spread on cheese and onions, mix eggs, milk, wine, mustard. Pour over casserole, cover and refrigerate over night.
Bake 350 30-45 minutes. Top with sour cream and cheese. Heat thru. (This freezes)
1 loaf of Pepperage Farms white bread, crust removed
6 Tbl. melted butter
1/2 lb. swiss cheese, or more
1/2 lb. monterey jack cheese
9 eggs
1 1/2 cup milk
1/2 cup white wine
3-4 green onions
1 Tbl. mustard
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese or parmesan cheese.
Crumble bread in 9x13 pan, drizzle butter over, spread on cheese and onions, mix eggs, milk, wine, mustard. Pour over casserole, cover and refrigerate over night.
Bake 350 30-45 minutes. Top with sour cream and cheese. Heat thru. (This freezes)
Ham and Cheese Brunch Quiche
From Prevention Magazine
Serves 8
Preheat oven to 400 with rack in center positioin
1 refrig pie crust
1 cup 2% milk
3 lg. eggs
3 lg egg whites
2 Tbl. snipped fresh chives or scallion greens (opt)
8 oz sliced mushroooms
1/2 c. finely chopped onion
3 oz. Swiss, fontina or Gruyere, grated (about 3/4 cup)
2 oz slice low-sodium deli ham, torn into small pieces
Fit pie dough into pie plate and line with foil and dried beans or pie weights.
Bake at 400 until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
Reduce oven temp to 350. Whisk together milk, eggs, egg whites, and chives in bowl. Heat large nonstick skillet coated with non-stick spray over med. heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture. Scatter cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set,
about 40 minutes, Let stand 10 minutes before slicing into 8 wedges.
Per serving: 228 calories, 11 g pro, 16 g carb, 13 g fat, 275 mg sodium.
Serves 8
Preheat oven to 400 with rack in center positioin
1 refrig pie crust
1 cup 2% milk
3 lg. eggs
3 lg egg whites
2 Tbl. snipped fresh chives or scallion greens (opt)
8 oz sliced mushroooms
1/2 c. finely chopped onion
3 oz. Swiss, fontina or Gruyere, grated (about 3/4 cup)
2 oz slice low-sodium deli ham, torn into small pieces
Fit pie dough into pie plate and line with foil and dried beans or pie weights.
Bake at 400 until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
Reduce oven temp to 350. Whisk together milk, eggs, egg whites, and chives in bowl. Heat large nonstick skillet coated with non-stick spray over med. heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture. Scatter cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set,
about 40 minutes, Let stand 10 minutes before slicing into 8 wedges.
Per serving: 228 calories, 11 g pro, 16 g carb, 13 g fat, 275 mg sodium.
Ham and Broccoli Quiche (Judy Peerboom)
From Judy Peerboom
1 9" Quiche
Preheat oven to 375
1 refrigerated pie crust (directions on box)
place pie crust in glass pie pan.
Mix together:
1 1/2 c. cubed cooked ham
1 1/2 c. shredded swiss or cheddar cheese
4 eggs, whisked
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2/ tsp. dry ground mustard
Broccoli, Asparagus, and/or Tomato slices (optional)
Pour into pie pan. Bake 35-45 min. or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
1 9" Quiche
Preheat oven to 375
1 refrigerated pie crust (directions on box)
place pie crust in glass pie pan.
Mix together:
1 1/2 c. cubed cooked ham
1 1/2 c. shredded swiss or cheddar cheese
4 eggs, whisked
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2/ tsp. dry ground mustard
Broccoli, Asparagus, and/or Tomato slices (optional)
Pour into pie pan. Bake 35-45 min. or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
Banana Bread
This simple, moist banana bread can also be baked in 1 (9x5x3) loaf pans.
For best flavor, use very ripe bananas, or bake bananas in oven and cool before using.
1 3/4 cup flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 cup mashed ripe bananas (about 3)
1 cup sugar
1/2 cup vegetable oil
Preheat to 350.
Coat 3 (5x3) pans with non-stick spray. Whisk flour, soda, salt in medium bowl. Whisk eggs, sugar, bananas, and oil in large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape evenly into prepared pans and bake until a toothpick comes out clean, about 40-50 minutes. Transfer to a wire rack, let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread and turn out onto a rack. Let cool completely.
Easy French Dip Sandwiches
Serves 8
3 lb. fresh beef brisket (not corned beef)
1 pkg (1.3 oz) dry onion soup mix
10-12 oz condensed beef broth
8 mini-baguettes or sandwich buns
Place beef in slow cooker. Mix dry soup mix and beef broth. Pour over beef.
on Low 8-10 hours or until beef is tender.
Skim fat froom liiquid. Remove beef. Cut across grain into thin slices.
Cut each baguette horizontally in half. Fill with beef. Cut in half Serve with broth for dipping.
3 lb. fresh beef brisket (not corned beef)
1 pkg (1.3 oz) dry onion soup mix
10-12 oz condensed beef broth
8 mini-baguettes or sandwich buns
Place beef in slow cooker. Mix dry soup mix and beef broth. Pour over beef.
on Low 8-10 hours or until beef is tender.
Skim fat froom liiquid. Remove beef. Cut across grain into thin slices.
Cut each baguette horizontally in half. Fill with beef. Cut in half Serve with broth for dipping.
Salisbury Steak in CrockPot
Old fashioned taste. Serve with mashed potatoes,sweet corn and fruit salad.
4-8 hamburger patties seasoned with 1 Tbl steak seasoning (Montreal)
Layer in crockpot with sliced mushrooms (as many as you want)
Mix together:
1 1/2 c. chopped onions
1/2 tsp. pepper
1/4 cup flour
1 1/2 c. beef broth
Pour over beef and mushrooms.
Cook in crockpot on low for 6-8 hours
4-8 hamburger patties seasoned with 1 Tbl steak seasoning (Montreal)
Layer in crockpot with sliced mushrooms (as many as you want)
Mix together:
1 1/2 c. chopped onions
1/2 tsp. pepper
1/4 cup flour
1 1/2 c. beef broth
Pour over beef and mushrooms.
Cook in crockpot on low for 6-8 hours
Mushroom Wild Rice Bake
Perfect with Chicken or Fish
Serves 6-8
1 cup raw wild rice
2 cup boiling water
2 Tbl butter
1 lb. sliced fresh mushrooms
1 cup onion, chopped
3/4 cup raw long grain white rice
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups half & half, or whole milk
2 tsp. Penzeys Mural of Flavor (or substitute 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp. oregano, 1/4 tsp basil)
1/4 tsp ground pepper
4 Tbl. grated parmesan cheese
Place wild rice in a bowl and cover with boiling water. Soak for 1 hour. Drain and set aside.
Preheat oven to 350.
In large skillet, melt butter over medium heat. Add mushrooms and onions and cook until tender, about 7-10 minutes. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, browth, milk and spices. Mix well. transfer to greased 2 1/2 qt. baking dish. Cover and bake at 350 for 75 minutes. Uncover. Bake another 10-15 minutes if liquid is not absorbed. Then sprinkle with cheese and bake 10 more minutes. Place on low broil to brown the cheese if desired.
Serves 6-8
1 cup raw wild rice
2 cup boiling water
2 Tbl butter
1 lb. sliced fresh mushrooms
1 cup onion, chopped
3/4 cup raw long grain white rice
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups half & half, or whole milk
2 tsp. Penzeys Mural of Flavor (or substitute 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp. oregano, 1/4 tsp basil)
1/4 tsp ground pepper
4 Tbl. grated parmesan cheese
Place wild rice in a bowl and cover with boiling water. Soak for 1 hour. Drain and set aside.
Preheat oven to 350.
In large skillet, melt butter over medium heat. Add mushrooms and onions and cook until tender, about 7-10 minutes. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, browth, milk and spices. Mix well. transfer to greased 2 1/2 qt. baking dish. Cover and bake at 350 for 75 minutes. Uncover. Bake another 10-15 minutes if liquid is not absorbed. Then sprinkle with cheese and bake 10 more minutes. Place on low broil to brown the cheese if desired.
Oven-Baked Brown Rice with Seasoned Herbs and Parmesan
Adjust oven rack to middle position.
Preheat to 375.
Heat 2 Tbl. butter in skillet over medium heat until foaming. Add 1 small minced onion and cook until translucent, about 3 minute. Don't brown. Set aside.
Spread 1 1/2 c. brown rice in 8"glass square dish.
Heat 2 1/3 c. chicken browth to boil and pour over rice.
Then add butter, onion and mix.
Double wrap in foil tightly and bake 1 hour until tender.
When done, remove foil.
Stir in 1/4 tsp pepper, 1/4 cup fresh parsley chopped, 1/4 cup fresh basil chopped, 1/2 cup grated parmesan and 1/2 tsp. lemon juice.
Stir with fork. Cover 5 minutes.
Stir again. Let stand 5 more minutes, uncovered.
Preheat to 375.
Heat 2 Tbl. butter in skillet over medium heat until foaming. Add 1 small minced onion and cook until translucent, about 3 minute. Don't brown. Set aside.
Spread 1 1/2 c. brown rice in 8"glass square dish.
Heat 2 1/3 c. chicken browth to boil and pour over rice.
Then add butter, onion and mix.
Double wrap in foil tightly and bake 1 hour until tender.
When done, remove foil.
Stir in 1/4 tsp pepper, 1/4 cup fresh parsley chopped, 1/4 cup fresh basil chopped, 1/2 cup grated parmesan and 1/2 tsp. lemon juice.
Stir with fork. Cover 5 minutes.
Stir again. Let stand 5 more minutes, uncovered.
Oven-Baked Brown Rice
1 1/2 c. brown rice
2 1/3c. water
2 tsp. butter or vegetable oil
Adjust oven rack to middle of oven.
Preheat oven to 375.
Spread rice in 8" glass square dish.
Bring water and butter or oil to a boil and pour over rice.
Cover tightly with double layer of foil.
Bake 1 hour until tender.
Remove from oven and uncover.
Fluff with fork. Cover for 5 minutes.
Fluff again and let sit, uncovered, 5 minutes more.
2 1/3c. water
2 tsp. butter or vegetable oil
Adjust oven rack to middle of oven.
Preheat oven to 375.
Spread rice in 8" glass square dish.
Bring water and butter or oil to a boil and pour over rice.
Cover tightly with double layer of foil.
Bake 1 hour until tender.
Remove from oven and uncover.
Fluff with fork. Cover for 5 minutes.
Fluff again and let sit, uncovered, 5 minutes more.
Meatball and Spinach Baked Ziti
6-8 Servings
2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350. Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente. Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl. Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes. Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta. mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes. Let stand 10 minutes before serving.
Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot. Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors. Add oregano and bay leaf. Sprinke in sugar, salt and pepper. Lower heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Remove bay leaf.
2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350. Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente. Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl. Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes. Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta. mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes. Let stand 10 minutes before serving.
Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot. Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors. Add oregano and bay leaf. Sprinke in sugar, salt and pepper. Lower heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Remove bay leaf.
Crispy Spring Rolls
Anh Dien Nguyen taught our family how to make these delicious spring rolls.
3 lbs. ground pork
2 cans water chestnuts
1 pkg. bean threads, soak until soft and drain. Set aside.
1 tsp. salt
1 tsp. pepper
2 onions
2 carrots
1 tsp, fish sauce (opt)
1 tsp. garlic powder
2 pkg. spring roll wrappers (you find these in the freezer section of Asian markets)
Vegetable oil for frying
Saute ground pork and stir to cook very loosely.
With food processor, chop onions, carrots, and water chestnuts and add to cooked pork.
Cut softened bean threads into very small pieces with a scissors and add to pork mixture.
Add salt, pepper, fish sauce, garlic powder.
Mix all.
At this point, you can put mixture in a container and refrigerate overnight or freeze until ready to roll.
When ready to make spring rolls, put pork mixture in frying pan and warm up on top of stove. While mixture is heating, thaw spring roll wrappers directed on package (about 30 minutes),
Cut thawed spring roll wrappers in 4 squares. Keep them from drying out by putting them under damp towels while rolling.
Put small amount of pork mixture on a skin and roll like an envelope. Put them into plastic baggies as you make them. You can freeze them at this point to fry another day.
Or, you can fry them in very hot oil until light brown. Take them out of oil and put them directly on paper towels to drain excess oil.
You can put fryed rolls in freezer. When ready to use, take them out and put them on a rack over a baking sheet. Bake in preheated oven 350 until hot and crispy.
Serve with Sweet and Sour Sauce.
Sweet and Sour Sauce
1 c. sugar
1/2 c. vinegar
1 c. water
2 Tbl. brown sugar
2 Tbl. tomato paste
2 Tbl. BBQ sauce (any brand)
2 Tbl. corn starch
1 tsp. salt
1/2 tsp. garlic powder
Cook until thick
3 lbs. ground pork
2 cans water chestnuts
1 pkg. bean threads, soak until soft and drain. Set aside.
1 tsp. salt
1 tsp. pepper
2 onions
2 carrots
1 tsp, fish sauce (opt)
1 tsp. garlic powder
2 pkg. spring roll wrappers (you find these in the freezer section of Asian markets)
Vegetable oil for frying
Saute ground pork and stir to cook very loosely.
With food processor, chop onions, carrots, and water chestnuts and add to cooked pork.
Cut softened bean threads into very small pieces with a scissors and add to pork mixture.
Add salt, pepper, fish sauce, garlic powder.
Mix all.
At this point, you can put mixture in a container and refrigerate overnight or freeze until ready to roll.
When ready to make spring rolls, put pork mixture in frying pan and warm up on top of stove. While mixture is heating, thaw spring roll wrappers directed on package (about 30 minutes),
Cut thawed spring roll wrappers in 4 squares. Keep them from drying out by putting them under damp towels while rolling.
Put small amount of pork mixture on a skin and roll like an envelope. Put them into plastic baggies as you make them. You can freeze them at this point to fry another day.
Or, you can fry them in very hot oil until light brown. Take them out of oil and put them directly on paper towels to drain excess oil.
You can put fryed rolls in freezer. When ready to use, take them out and put them on a rack over a baking sheet. Bake in preheated oven 350 until hot and crispy.
Serve with Sweet and Sour Sauce.
Sweet and Sour Sauce
1 c. sugar
1/2 c. vinegar
1 c. water
2 Tbl. brown sugar
2 Tbl. tomato paste
2 Tbl. BBQ sauce (any brand)
2 Tbl. corn starch
1 tsp. salt
1/2 tsp. garlic powder
Cook until thick
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