Saturday, December 26, 2009

Those Very Special Sugar Cookies
By Roz Brown
*Winner of the Best Tasting Cookie*

This recipe makes about 8 dozen (I don't know how to cut it down so I freeze the dough, eat the cookies, and hence, my beautiful womanly shape!)

1 cup butter, softened
2 cups sugar (and maybe a sprinkle more)
4 eggs, well beaten
2-4 tablespoons milk, divided
2 teaspoons vanilla extract (and a drip more)
5 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt

The Cookie
in large bowl, beat butter and sugar until light and fluffy. beat in eggs, 2 tablespoons of the milk and vanilla until smooth.
in large bow, mix flour, baking powder and salt until light and thoroughly combined. Gradually beat flour mixture into butter mixture. If dough seems dry, add another tablespoon or two of milk. Gather dough into a ball and divide into eight parts. Wrap each part in plastic wrap or foil and refrigerate 8 hours or overnight. The dough may also be frozen and thawed in the refrigerator.
When read to bake, remove dough from refrigerator one package at a time. Preheat oven to 350F. For rounded sugar cookies, pinch off about a teaspoon worth and press down. For cookie cutter, with floured rolling pin, roll one package of dough at a time to about 1/8 inch thick on a generously floured surface. The trick is to work with cold dough.

The Streusel (topping)
This recipe will top about 3 dozen teaspoon sized sugar cookies
1/4 cup packed light brown sugar
1/4 cup finely chopped pecans
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (and a dash more)
for additional flavor 1/4 teaspoon allspice
Mix all ingredients in a bowl and press about 3/4 teaspoon onto each cookie. I sprinkled just an added touch more of cinnamon onto each cookie before putting into oven.

Bake for about 12-15 minutes, or until edges are crisp and browned. Cool on baking sheet 3 minutes then to wire rack.

Short on time or don't want to make up 8 dozen cookies? I'm sure any sugar cookie recipe will do, and I've even made them using the Pillsbury cookie dough roll.

Thursday, December 17, 2009

Reindeer Poop
By Stacey Lehn
*Most Unique Cookie Award*

Melted chocolate flavored candy melts
spooned on top of almond slices.  Bag and
present with poem:

I came wide awake when I heard Santa call,
"Dash away, Dash away, Dash away all".
Grabbing my robe, I ran out to the lawn,
But reindeer and Santa were already gone.
So with my shovel I started to scoop,
look what I found..
.....gourmet REINDEER POOP!
Frosted Lemon Butter Cookies
By Tina Stevens


1 c butter
1/2 c powdered sugar
2/3 c cornstarch
1 c flour

Cream butter and sugar. Stir in cornstarch and flour. Drop by teaspoonfuls on a cookie sheet. Bake at 325 for 15 minutes. Cool. Combine frosting ingredients. Spread on cooled cookies. Yield: 2 1/2 dozen.

Frosting:
1/4 c butter
2 T lemon Juice
2 1/2 to 3 cups powdered sugar

Friday, December 11, 2009

The BEST Chocolate Chip Cookies
By Salena Thomas

1 c sugar
1/2 c brown sugar
1 c butter flavored Crisco
2 eggs
12 - 24 oz chips of choice
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 1/4 c flour
1 c chopped nuts of choice (opt)

Cream Crisco and sugars until light and fluffy.  Add eggs and flavoring.  Add dry ingredients and blend thoroughly.  Mix in chips and nuts.  Shape into walnut shaped balls and place on ungreased cookie sheet.  Flatten slightly with palm of hand.  Bake at 350 for 9 - 10 minutes or until slightly golden.  Let stand on cookie sheets for several minutes before removing to cooling rack.  Makes 3 dozen.
To make extra special dip half the cookie into melted chip of flavor.  I dipped these in melted peanut butter chips and drizzled melted chocolate over the top.
Rolled Baklava
By Eleni Franklin

1 lb fillo
1 1/2 c melted butter
4 c chopped nuts (1 1/2 lb un-chopped) walnuts, pecans, almonds, etc
4 Tbsp sugar
2 tsp cinnamon
1/8 tsp ground cloves
2 tsp vanilla

Remove 3 fillo at a time and place on a flat surface.  Brush each generously with melted butter, arranging one fillo on top of the other.  Combine nuts, sugar, cinnamon, cloves, and vanilla.  Sprinkle a few tablespoons of nut mixture evenly over 2/3 of the top buttered fillo.  Starting with the filled edge, roll loosely in a jelly-roll fashion to make a long roll.  Place in greased baking pan.  Continue filling pans with nut rolls using 3 well-buttered fillo for each roll.  (6 rolls per batch, 9 - 10 slices per roll).  *Cut each roll in 1 1/2 inch diagonal slices, leaving the rolls intact.  Brush tops with melted butter.   Bake 325 for 25 - 30 minutes until golden.  Cool.  Pour warm syrup over rolls in pan.  Let stand 1 hour.

Syrup:
3 c sugar
1 1/2 c water
juice of 1/2 lemon
1 c honey
Combine sugar, water, and lemon juice.  Boil 10 minutes.  Slowly add honey and simmer 5 minutes.
Chocolate-Cherry Squares
By Shirley Pauole

1 c flour
1/3 c butter
1/2 c light brown sugar (packed)
1/2 c chopped nuts
Filling (recipe below)
red candied cherries, halved

Heat oven to 350.  In a large mixer bowl combine flour, butter and brown sugar.  Blend on low speed to form fine crumbs (abt 2 - 3 minutes).  Stir in nuts.  Reserve 3/4 c crumb mixture for topping;  pat remaining crumbs into ungreased square pan.  Bake 10 minutes or until lightly browned.

Filling:
8 oz cream cheese
1/2 c sugar
1/3 c cocoa
1/4 c milk
1 egg
1/4 tsp vanilla
1/4 c red, chopped candy cherries

In a small mixer bowl combine cream cheese and sugar.  Beat until fluffy.  Add cocoa, milk, egg and flavoring; beat until smooth.  Fold in cherries.  Spread filling over warm crust.  Sprinkle with reserved crumb mixture and garnish with cherry halves.  Return to oven; bake 25 minutes or until lightly browned.  Cool; cut into squares.  Store covered in fridge.  Makes about 3 dozen squares.
Peanut Clusters
By Minerva Gural

Semi Sweet Chocolate
Salted Peanuts

Melt chocolate for one minute in microwave.  Stir and microwave in 15 second intervals stirring until chocolate is melted and smooth.  Mix in peanuts.  Drop by spoonfuls onto waxed paper and allow to set.
Susan's Sugar Cookies
By Susan Young

3/4 c butter, softened (no subs!)
3/4 c shortening
2 c sugar
4 eggs
1 tsp vanilla
5 c flour
2 tsp baking powder
2 tsp salt

Mix thoroughly butter, shortening, sugar, eggs, and vanilla.  Blend in flour, baking powder and salt.  Cover and refrigerate at least 6 hours (or overnight).
Heat oven to 400.  Roll dough 1/8" thick on lightly floured board.  Cut into desired shapes.  Sprinkle with colored sugar (non if youplan to frost the cookies).  Place on ungreased baking sheets.  Bake 6 - 8 minutes until edges are very lighly brown.  Makes 8 dozen 3" cookies.
Cake Mix Cookies
By Jocelyn Denyer

1 box cake mix (any flavor)

2 eggs
1/3 c oil

Mix together ingredients.  Scoop by about 1" balls onto cookie sheet and bake at 350 for 10 - 12 minutes.  Cool on a wire rack.

Variations:
Chocolate mint:  Using chocolate cake mix, once the cookies have colled for 5 minutes, top with Hershey's Mint Truffle Kiss.
Lemon Crinckles:  Using lemon cake mix, roll cookie ballinto granulated or powdered sugar before placing on a cookie sheet to bake.

Add ins:  chocolate chips, nuts, crasins, etc...
Chocolate Mint Truffle Cookies
By Joni Page
*Prettiest Cookie Award*



1/4 c butter
1 c semisweet chocolate chips, divided
1 egg
1/3 c sugar
1/3 c packed brown sugar
1/2 tsp vanilla
1/4 tsp mint extract
1 c flour
1/3 c cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) Andes mints, chopped and divided
2 tsp shortening, divided
1/2 c white or vanilla chips

In a small microwaveable bowl melt butter and 1/2 c chocolate chips until melted and smooth.  Cool slightly.  Stir in egg, sugar, and extracts.  Combine flour, cocoa, baking powder and salt.  Stir into chocolate mixture.  Stir in 3/4 c chopped Andes mints.  Roll rounded tablespoons of dough into balls.  Place on ungreased cookie sheet.  Bake at 350 for 8 - 10 minutes or until tops appear slightly dry.  Cool for 1 minute before removing to wire racks to cool completely.
In a small microwaveable bowl melt 1 tsp shortening, remaining chocolate chips and andes mints.  Stir until smooth.
In another small bowl melt 1 tsp shortening and vanilla chips until smooth.
Dip half of the cookies in melted chocolate mixture;  dip remaining cookies in melted vanilla chips.  Immediately sprinkle with toppings of chopped nuts, crushed candy canes, sprinkles, etc.  Let stand until set.

Friday, November 13, 2009

Pumpkin Soup
By Krista Candella

1 small sugar pumpkin -- cut in half and clean out seeds and insides

4 cloves garlic peeled
2 carrots, coarsely chopped
2 onions, cut into wedges
4 Tblsp. olive oil
1 large potato, sliced
1 quart (32 oz.) chicken broth
1 cup half and half
1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Preheat oven to 375 degrees.  Place pumpkin, carrots and onions in a baking dish or roasting pan. Put garlic cloves in pumpkin halves. Drizzle with oil. Bake in preheated oven for 1 hour, until soft but not blackened.
In a large pot over medium heat, bring chicken broth to a boil. Cook potato in simmering water until soft, about 20 minutes. Combine broth, potato, and roasted vegetables (scoop out pumpkin and garlic from pumpkin skin). Puree in a blender until smooth. I had to to do it in 3 parts because my blender is small. Return to pot over low heat, and stir in half and half, nutmeg, pepper and salt. Heat gently; serve.
Pumpkin Bars
By Becky Sanchez

4 eggs
1/2 c. butter, softened
2 1/4 c. sugar
16-ounce can pumpkin
2 c. flour
1/2 teaspoon salt
1 1/2 t. cinnamon
1 t. baking soda
Beat eggs, butter, and sugar. Mix in pumpkin, then flour, salt, cinnamon, and baking soda. Pour into 17X11 inch baking pan. Bake at 350 degrees for 20-30 minutes.
Cream Cheese Frosting
8 oz. cream cheese, softened
1/4 butter, softened
2 t. vanilla
2 cups powdered sugar
Beat cream cheese, butter, and vanilla until thoroughly combined. Add powdered sugar a little at a time until frosting reaches desired sweetness. (I didn't use the whole 2 cups)
Pumpkin Balls
By Becky Sanchez

You can use store bought pumpkin cake mix and cream cheese frosting for these,
but I'm also including the recipes I used.

Prepare pumpkin cake and allow to cool. Put chunks of cake in food processor and process until crumbly. Dump into bowl and mix with cream cheese frosting until you can easily roll mixture into balls. Roll into balls and place on baking sheet. Cover and freeze or refrigerate until firm.

Melt small amount of white chocolate chips in microwave 30 seconds at a time until smooth. Pick up pumpkin balls with a toothpick and dip in melted chocolate until covered. Allow to excess to drip off, then place on wax paper until hardened. You can sprinkle with toppings before chocolate hardens if you want.

The original recipe I saw was for pumpkin pops. They were the same as this, but the balls were put on lollipop sticks.
Fabulous French Bread

By Becky Sanchez

2 1/2 c. very warm water
2 T. sugar
1 T. salt
2 T. cooking oil
6 c. flour
2 t. yeast

Into a large mixing bowl, pour warm water. Stir in sugar, salt, oil, half the flour, and the yeast. Beat vigorously for 2 or 3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in. Allow dough to rest 10 minutes. Stir down. Allow dough to rest another 10 minutes. Stir down. Repeat this process until dough has been stirred down five times.

Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled. Divide into 2 parts. Roll each part into a rectangle about 9 X 12 inches and roll up like a jelly roll, rolling from the long side. Pinch end of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temp for 30 minutes.

With a very sharp knife, cut 3 gashes at an angle on top. Brush entire surface with slightly beaten egg.

Bake at 400 for 25-30 minutes or until brown.
Gingersnap Cookies with Pumpkin Dip
By Joni Page

3/4 c shortening
1 c sugar
1/4 c molasses
1 egg
2 c flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Beat shortening, sugar, molasses, and egg until fluffy.  Add dry ingredients.  Roll into balls and dip in sugar.  Bake at 350 for 8 - 10 minutes.

Pumpkin Dip:
8oz cream cheese, softened
2 c powdered sugar
1 (15 oz) can pumpkin
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger

Beat cream cheese and sugar until smooth.  Gradually add pumpkin and mix until smooth.  Stir in spices until well blended.  Chill.  Scoop gingersnaps inot theis yummy dip.  Store in the fridge.
Pecan Pumpkin Pie
By Joni Page


10" pie crust
2 eggs
1 can (15 oz) pumpkin
1/2 c maple syrup
1/4 c sugar
1/4 c heavy whipping cream
1 tsp cinnamon
1/2 tsp nutmeg
Topping:
2 eggs, lightly beaten
1 c chopped pecans
1/2 c sugar
1/c maple syrup

Line a 10" pie plate with pastry; trim and flute edges.  In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon, and nutmeg until smooth;  pour into pastry.  Combine the eggs, pecans, sugar and syrup;  spoon over the top.  Bake at 425 for 15 minutes.  Reduce heat to 350.  Bake 40 - 45 minutes longer until crust is golden brown and top of pie is set.  Cool on a wire rack for 1 hour.  Refrigerate overnight or until set.  Serve with whipped topping if desired.
Pumpkin Crunch Cake
By Roz Brown

2 c pumpkin puree
1 (12 oz) can evaporated milk
4 eggs
1 1/2 c white sugar
2 tsp pumpkin pie spice
1 tsp salt
1 yellow cake mix
1 c chopped pecans
1 c butter, melted
1 (8 oz) frozen whipped topping, thawed

Preat oven to 350.  Lightly grease 9x13 dish.  Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.  Mix well and spread into the preapared pan.  Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.  Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over the top.  Bake for about 1 hour but no longer than 1 hour 20 minutes.  Top cooled cake with whipped topping when ready to serve.
Streusel Topped Pumpkin Bread
By Ann Carter

1 c butter
3 c sugar
4 eggs
2 c pumpkin (one small can)
2/3 c water
3 1/3 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Streusel:
1/2 c brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter

Cream together butter and sugar.  Add eggs and beat.  Next add the pumpkin and water.  Mix together the dry ingredients and then add them to the rest.  Beat until mixed well.  To make the topping:  Mix dry ingredients together then cut in butter.  Divide batter into 2 loaf pans and top with streusel topping.  Bake at 350 for 60 - 70 minutes.  This freezes well.  It can also be baked in a 9x13 and frosted with cream cheese frosting.
Butternut Squash/Roasted Corn Chowder
By Jocelyn Denyer
Again, I forgot to get a picture but it was very yummy. 

1 sm onion, chopped
1 shallot, chopped
1 clove garlic, mince3d
1 carrot, chopped
1 celery rib, chopped
1 can chopped green chilies
1/2 chipotley pepper, minced
1 Tbsp olive oil
1 1/2 lb butternut squash OR sweet potatoes OR 3 cans (14 oz) pumpkin
1 lb frozen corn kernels
1/2 gallon vegetable or chicken stock
1/2 c heavy cream, opt
salt and pepper to taste
Cayenne to taste
Add chopped cooked chicken if you want
Sour Cream and crushed tortilla chips, opt

If using butternut squash, cut in half, scoop out the seeds and place in a baking dish, flesh side down.  Add about 1/2" of water and bake at 350 until tender, probably about 1/2 - 1 hour.  When cool enough to handle, scoop out the flesh and dischard the skin.  Cut into large chunks.
If using sweet potatoes, peel and cook in water until tender.  Cut into large chunks.
In large pot, saute onions, shallot and garlic in olive oil until they begin to soften.  Add rest of vegetables and half of the corn.  Cook for about 10 minutes, stirring occasionally.  Add squash/potato/pumpkin and cook some more.  Add stock and cook for about 1/2 hour.  Puree in batches in a food processor or blender and place back on the heat.  Add the rest of the corn and chopped chicken and season with salt, pepper and cayenne.  Continue heating until hot. Add cream if desired and heat til warm, not boiling.  Can garnish with sour cream and chips.
Pumpkin-Apple Bundt Bread
By Jocelyn Denyer

2 c flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 1/2 c sugar
2 eggs
1/2 c + 2 Tbsp butter, room temp, cut into 5 pieces
1 c pumpkin puree
2 c unpeeled shredded tart apples (abt 2 large)
2 Tbsp powdered sugar (opt)

Position rack in center of oven and preheat to 350.  Generously butter 12-cup bundt pan;  set aside.  If using food processor, mix first 8 ingredients;  remove and set aside.  Process sugar and eggs until fluffy.  Add butter and process 1 minute.  Add pumpkin and apples and process 2 seconds.  Add dry ingredients, combining with as few on/off turns as possible to just blend flour into batter;  do not overprocess or texture will be coarse.
If using mixer, combine first 8 ingredients and blend well;  set aside.  Cream butter and sugar in large mixing bowl.  Add eggs and pumpkin and mix until fluffy.  Add apples and blend thoroughly.  Mix in dry ingredients.
Turn batter into prepared pan and bake until bread begins to pull away from sides of pan, about 50 - 55 minutes.  Remove from oven and let stand on wire rack 5 minutes.  Invert onto rack and cool completely.  Press powdered sugar through sieve onto bread just before serving, if desired.
Pumpkin Black  Bean Soup
By Shirley Paoule
(Salena forgot to take a picture of the soup but it was really yummy!)

2 cans black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
1/2 c red onion, chopped
2 garlic cloves, minced
4 Tbsp olive oil
4 c vegetable broth
1 Tbsp ground cumin
1 tsp each kosher salt, cinnamon, allspice
1/2 tsp pepper
3 Tbsp balsamic vinegar
Baked pumpkin seeds, for garnish

Place oil, red onion, garlic, and seasonings into a large pot.  Cook on med-low heat until red onion and garlic brown.  Puree the beans and tomatoes with half of the vegetable broth.  Add pureed ingredients, pumpkin and rest of broth to your pot.  Simmer uncoverd until thick, about 40 - 45 minutes.  Before serving, stir in balsamic vinegar.  Garnish with baked pumpkin seeds.
Pumpkin Fluff Dip
By Salena Thomas

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin 1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.   Serve with apples, graham crackers, ginger snaps, etc.
Pumpkin Dinner Rolls
By Salena Thomas

1 cup milk
1 1/2 cups pumpkin puree
1/2 cup white sugar
1/4 cup butter, melted and cooled
2 teaspoons salt
1 1/2 Tbsp yeast
5 cups flour

Warm milk to luke warm.  Dissolve in sugar and yeast and let set for 10 minutes.  Mix in pumpkin, butter, and 2 cups of flour: stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Tuesday, November 10, 2009

Luscious Slush Punch
From Roz Brown

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.   Make pretty with slices of lemon and lime.

Monday, October 12, 2009

Clam Chowder
From Shirley Pauole

1 c diced potatoes
1 c chopped onion
1 c sliced celery
2 cans minced clams, not drained
3/4 c butter
3/4 c flour
1 qt half and half
1 1/2 tsp salt
dash pepper

Put vegetables in a large pot.  Pour liquid from clams over vegetables and add enough water to cover (I use bottled clam juice).  Simmer until tender.  In a large frying pan melt butter and add flour and cook until it bubbles. Add half and half and cook until thick.  Add to vegetables.  Add clams, salt, and pepper.  Heat thoroughly.  Serves 8 - 10.
White Chicken Chili

By Joni Page

1 Tab. Olive oil
1 pound boneless, skinless chicken breast, cut into small cubes
¼ cup onion
1 can chicken broth
1 can (4 oz) chopped green chilies
1 can (19 oz) white kidney or pinto beans, undrained
1 tsp garlic powder
1 tsp ground cumin
1/ tsp oregano leaves
½ tsp cilantro leaves
¼ tsp ground red pepper
Heat oil in sauce pan over medium heat. Add onion and chicken and cook 4-5 minutes stirring until done.
Stir in broth, green chilies, and spices. Simmer 30 minutes.  Stir in beans and simmer 10 minutes longer.  Garnish with cheese, sour cream and tortilla strips if desired.  Makes 4 servings.
Quick and Easy Version:
I eliminate the olive oil and use packaged chicken strips and buy McCormick’s White Chicken Chili seasoning mix in a package.   I just throw everything in a crock pot and cook for 2-3 hours on high.

Tuesday, October 6, 2009

Chicken Noodle Soup
By Monica Thiriot
(Supposedly from the Lion house, but who really knows…)


4 Cups chicken stock (or 4 c. water with 4 tsp boullion)
2 C chopped carrots Heat and then add:
2 C chopped celery
¾ C chopped onion
2 cups Dry Egg noodles (4 c cooked noodles)
2 cans Cream of Chicken Soup
½ Cup milk
2 Cups cooked/chopped chicken

Simmer together chicken stock and veggies until veggies are tender. While Veggies are cooking, cook and drain noodles and set aside.  Mix together soup and milk. Add to veggies.  Add chicken.  Stir in noodles.
Add seasoning, Salt and pepper and more boullion if necessary for flavor.
ENJOY

Monday, October 5, 2009

Corn Chowder
By Roz Brown

2 large onions, chopped
5 pounds potatoes, peeled and cubed
4 cans cream-style corn
3 cans whole kernel corn
1 cup water*
4 cups milk*
1 can evaporated milk*
Tarragon to taste (instead of salt and pepper)
1 pack of bacon/or jar of bits

Sauté onion in bacon drippings if cooking bacon, or butter if not. Pour into pot once sautéed with potatoes and water. Cover and simmer until potatoes are tender. Stir in milk, corn and tarragon, stirring frequently. Add bacon to taste when eating. *I like my soup thin and added a lot more liquid. Keep to the recipe for thicker soup.

Tarragon fun facts: Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Georgia and, by extension, Russia and Ukraine. The drink—named Tarhun (թարխուն, pronounced [tarˈxuːn]; Тархун), which is the Armenian, Persian and Russian word for tarragon—is made out of sugary tarragon concentrate and colored bright green.

Roz Tarragon fun fact: how I discovered it's use in potatoes and salads, I don't remember - just remember that it's a strong herb like curry so start small.

Friday, October 2, 2009

Italian Sausage Soup
By Salena Thomas

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
I added about 7 oz of chesse tortellini. You can add your own type of pasta if you want. I would increase the broth by one more can to compensate for the noodles (which I did not do cause I didn't have any more broth).
Roasted Tomato Soup
By Jocelyn Denyer

6 lb plum tomatoes, quartered lengthwise
6 large garlic cloves, unpeeled
6 Tbsp shallot, finely chopped
1 tsp oregano
2 Tbsp butter
3 c chicken broth
1/2 c heavy cream
salt and pepper
lemon juice

Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly roll pans. Add the garlic to 1 of the pans and bake in a preheated 350 oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes cool in the pans on racks.
In a heavy saucepan cook the shallot and oregano in the butter over moderately low heat, stirring until the shallot is translucent. Add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth. Simmer the mixture, covered, for 15 minutes.
In a blender puree the soup in batches until it is very smooth. Strain back into saucepan and whisk in the cream. More broth can be added if necessary to reach the desired consistency. Add lemon juice and salt and pepper to taste.

Friday, September 11, 2009

Breakfast Pizza
from Salena Thomas

Pizza crust
1 lb sausage
¼ c milk
½ tsp salt
1 c frozen hash browns
1 c sharp cheddar
5 eggs
2 Tbsp Parmesan
1/8 tsp pepper

Crumble sausage and cook. Sprinkle potatoes and sausage on crust in a 9 x 13. Sprinkle with cheese. Beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle with parmesan cheese. Bake at 350 for 30 minutes or until eggs are set.

Wednesday, September 9, 2009

Cheddar Strata with Grilled Onions
from Roz Brown

1 teaspoon vegetable oil
2 medium onions, sliced
8 slices rye bread
2 tablespoons Dijon mustard
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 large tomato, seeded and coarsely chopped (1 cup)
1 1/2 cups milk
4 eggs

Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat. Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread. Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting.

Thursday, August 13, 2009

Very Veggie Lasagna
From Shirley Paoule

2 medium carrots, julienned
1 med zucchini, cut into 1/4" slices
1 med onion, sliced
1 c broccoli florets
1/2 c sliced celery
1/2 c julienned sweet red pepper
1/2 c juliened green pepper
2 garlic cloves, minced
1 tsp salt
2 Tbsp vegetable oil
1 jar (28 oz) spaghetti sauce
14 lasagna noodles, cooked and ddrained
4 c (16oz) shredded moxxarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 c spaghetti sauce in a greased 9x13. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 for 60 - 65 minutes or until bubbly. Let stand for 15 minutes before cutting. Serves 12.
Pie Crust
From Salena Thomas

1/3 c + 1 tbsp butter flavor Crisco
1 c flour
Dash salt

Mix flour and salt. Cut Crisco in to small pebble size. Add 3 Tbsp ice cold water and gently toss in. Mixture will still be crumbly. Use hands to form into a ball. Roll out on floured surface. For easy clean up, roll on floured 12 x 12 piece of wax paper. (The paper is already 12 inches long; just tear a piece off approximately the same lenght.) Roll out into a circle to touch the edges of the wax paper. It's the perfect sized for a pie dish!
Blueberry Chess Pie
From Salena Thomas
This is a southern recipe handed down to me from my grandmother.


1 ½ c sugar
½ c butter
1/8 tsp salt
3 eggs
2 Tbsp flour 2 Tbsp cornstarch
1 Tbsp vinegar
1 ½ tsp vanilla
1 pt fresh blueberries (not frozen)
1 unbaked 9” pie shell, bottom only
Cream sugar, butter, and salt until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add flour, cornstarch, vinegar, and vanilla; beat until smooth. Stir in blueberries. Pour into pie shell. Bake at 400 for 15 minutes. Reduce heat to 300. Bake 35 more minutes or until firm in center. Cool on rack.
Pat's Any Way You Like Cobbler
From Becky Sanchez
I doubled the cobbler part because I really like that part!

Your choice of fresh fruit, sliced
SugarTapioca (I used flour)
1 egg, lightly beaten
1 cup sugar
1/3 cup melted butter
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk

- Preheat oven to 350 degrees F.- Fill a pan (9 x 13-inch for mostly fruit, 9 x 9-inch for more dough) about 2/3 full with fruit.- Sprinkle the fruit with sugar. Just a bit if it's very sweet fruit. Be more generous for tart fruit. -Sprinkle the fruit with tapioca. This absorbs the excess juice, so you'll need to add more for very juicy fruits or berries.- For the dough combine the egg, sugar, and melted butter. Add the flour, baking powder, and salt. Stir till smooth. Stir in the milk. Stir till smooth. Pour the flour mixture over the fruit in the pan.- Bake for about 1 hour, till the top is browned. The time will vary depending on how much fruit, what size pan, and how much dough you used.

Wednesday, July 22, 2009

Barbecued Beans

From Roz Brown

This recipe was shared with me from a friend who found it in the Southern Living 1994 Annual Recipes Cookbook, submitted by Patty Renwich of Mount Airy, MD. Thank you Patty! Over the years I've made all types of substitutions and omissions and
it's always been a family favorite!

1/2 pound ground beef
1/2 cup chopped onions
10 slices bacon, cooked and crumbled
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/2 cup barbecue sauce
1/4 cup ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
2 tablespoons molasses
2 teaspoons dijon mustard
1 15oz can kidney beans, drained
1 15oz can butter beans, drained
1 16oz can pork&beans, undrained

Cook ground beef and onions in a dutch oven, stirring until meat crumbles. Drain and place in a large bowl.stir sugar and remaining ingredients into mixture. spoon into a lightly greased 2 1/2 quart baking dish.bake, uncovered at 350 degrees for 1 hour, stirring once (after 30 minutes)Yield 8 to 10 servings

Sunday, July 12, 2009

Strawberry Slush
From Salena Thomas


2 pkgs frozen strawberries, thawed
12 oz pink lemonade concentrate, thawed
lemon lime soda
1 c sugar
2 cans water
Assorted fresh fruits, cut into chunks (opt)

Mash strawberries with a potato masher. Combine mashed strawberries, lemonade, sugar, and water in a large bowl. Mix well. Pour into a container such as a plastic ice cream bucket. Freeze. To serve, let thaw about one hour. Place a scoop of the slush into each glass and pour soda over the mixture. Thread chunks of fruit on a skewer to make a kabob and use to stir the slush.
Variety of Marinades for Chicken, Beef, or Pork
From Salena Thomas

For easy marinading, put meat in ziploc bag along with marinade. Mostly seal the bag and then squeeze all the air out before sealing completely. Then squish the bag around to evenly distribut the marinade. Throw in fridge and forget about it. No need to "flip". And remember, any sauce can be used as a marinade. Be creative. Try salsa, BBQ sause, any kind of salad dressing, etc...


Easy Chicken Fajitas
1 lb boneless skinless chicken breasts, cut into strips
¼ c Italian dressing
2 tsp chili powder

Barbequed Turkey
½ c soy sauce
½ c oil
1 c 7Up or Sprite
¾ Tbsp garlic powder
1 Tbsp horseradish sauce
4 – 5 lbs turkey breast

Gaan Puun Gee
40 oz wing drumettes or tenders (wash in cold water and let drain)
1 Tbsp garlic powder
1 Tbsp sesame seed oil
1 tsp pepper
1 tsp salt5 Tbsp soy sauce

USO Chicken
1 c brown sugar1 c water
2 Tbsp sugar
1 c soy sauce
garlic paste

Maple Glazed Chicken
¼ cup maple syrup
4 teaspoons lemon juice or cider vinegar

The Best Potato Salad Ever
from Shirley Paoule

3 pounds unpeeled red potatoes
1 Tbsp vinegar
3/4 c onion, chopped
3/4 c red pepper, chopped
3/4 c celery, chopped
1/2 c finely chopped dill pickles
3 hard-boiled eggs, chopped
3/4 c mayonnaise

In a large pot, cover potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes. Meanwhile, combine remaining veggies and eggs in a large bowl. When potatoes are done, drain and cut into 1/2" pieces while still warm. Transfer to the bowl with the veggies and sprinkle with 2 Tbsp dill pickle juice and vinegar. Toss salad gently with mayonnaise. Season with walt and pepper. Chill before serving.
Raspberry (or strawberry) Lemonade
From Becky Sanchez
from Martha Stewart Living June 2009

10 lemons, sliced
2 cups raspberries (or strawberries)
1 1/2 cups sugar

Put all ingredients in a large pot and pound for about 10 minutes (I used a potato masher). Add 6 cups water. Drain through sieve, squeezing any extra juice you can out of the lemons and discarding the fruit (I did save a few of the larger strawberry pieces to put in the cups). I added extra sugar once I tasted it. Makes 9 cups.
I also sprinkled sugar over some sliced strawberries to add to the bottom of the cups.
BLT Bites
From Jocelyn Denyer


1 cup mayonnaise
1 (8-ounce) carton sour cream
1 pound bacon, cooked and crumbled
2 large tomatoes, chopped
Frozen chopped spinach, thawed and squeezed dry
2 cucumbers, peeled and sliced

Combine mayonnaise and sour cream in a medium bowl, stirring well with a wire whisk; stir in bacon, spinach, and tomato. Spoon 1 tablespoon onto individual cucumber slices, or serve with Melba toast rounds.

Saturday, June 13, 2009

Salsa and Cream Cheese
From Lorie Caless

8 oz cream cheese
1 jar salsa

Place cream cheese on serving platter. Pour salsa on top. Serve with crackers or chips
Salmon Spread
By Roz Brown

1 can salmon
1 block of cream cheese
Drain can salmon can use 1/2 to whole can, you decide consistency. Put in microwave safe bowl with cream cheese, heat for about 30 seconds. Stir, heat for another 30 seconds. Spread on crackers, breads, bagels
Asparagus Ham Roll-ups
By Roz Brown
These are a cinch to make!


16 fresh asparagus spears, trimmed
1 medium sweet red pepper, cut into 16 strips
8 ounces Havarti cheese, cut into 16 strips
8 thin slices deli ham or prosciutto, cut in half lengthwise
16 whole chives

In a large skillet, bring 1 inch of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.Place an asparagus spear, red pepper strip and cheese trip on each slice of ham. Roll up tightly; tie with a chive. Refrigerate until serving.
Cream Cheese-Olive Spread
From Jocelyn Denyer

8 oz pkg cream cheese, soft
1/2 c finely chopped pimiento-stuffed Spanish olives
1 Tbsp mayonnaise
1/2 c chopped pecans
1/4 c chopped fresh chives

Stir together all ingredients and chill.
OR
Stir together cream cheese, Spanish olives, and 1 Tbsp mayonnaise. shape cream cheese mixture into 2 (6 inch) logs; wray in plastic wrap and chill at least 30 minutes, or store in fridge up to 2 days. Place pecans in a single layer in a shallow pan. Bake pecans at 350 for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. Roll cream cheese log in chopped chives and toasted pecans just before serving.
Turkey Peppercorn Ranch Bites
From Shirley Pauole


2 oz cream cheese

1/4 c Peppercorn ranch dressing
3 flour tortillas
6oz thin sliced turkey breast
12 bread 'n butter pickle chips



Mix cream cheese and dressing until well blended. Spread evenly onto tortillas; top with turkey. Roll up tortillas tightly; cut each into 4 slices. Top each with a pickle chip. Secure with toothpick.

Friday, June 12, 2009

Sparkling Punch
By Jocelyn Denyer

2 (46 oz) cans pineapple juice
1 (12 oz) can frozen pink lemonade concentrate, thawed
1 (10 oz) can frozen strawberry daiquiri mix concentrate, thawed
2 liters ginger ale
Garnish: lemon slices

Stir together first 3 ingredients. Cover and chill 1 hour. Stir in gingerale just before serving. Garnish if desired.


Pineapple-Grapefruit Spritzer
By Jocelyn Denyer

c pineapple juice
1 c pink grapefruit juice
2 Tbsp honey
1 Tbsp minced fresh ginger
2 liters ginger ale

Stir together first 4 ingredients in a large container; cover and chill 1 hour. Pour through a fine wire-mesh strainer into a pitcher, discarding solids. stir in ginger ale just vefore serving. Serve over ice.

Friday, June 5, 2009

Japaneese Fried Cheese Stick

From Salena Thomas

I had these in Japan and thought they were awesome.

1 pkg lumpia wrappers
1/2 - 1 lb american cheese (from the deli)
oil for frying
honey

Cut lumpia wrappers in half and then in half again, making 4 sets of equal squares. Cut block of chese in half and then in small, bitesized strips. the pieces of cheese should easily roll up in the wrapper squares. Separate one lumpia square from the stack. Wet each side with water. I just dip my finger in the water and rub around the edges. Place a piece of cheese on the wrapper and roll up from the short side. Press the ends firmly to seal. Repeat until you run out of wrappers or cheese. Deep fry in oil til brown. Serve hot with honey to dip. Trust me! For this picture, I couldn't find lumpia wrappers so I used wonton wrappers. Although the wonton wrappers worked, lumpia wrappers are much better.
Crescent Cream Cheese Roll-Ups
From Salena Thomas

8 oz cream cheese, softened
1/4 c mayonnaise
1/2 lb bacon, cooked and crumbled
8 oz spinach, thawed and squeezed dry
1/2 roma tomato, chopped small
1/4 c chopped red pepper
1/2 tsp garlic powder
salt and pepper to taste
red pepper (opt)
3 cans crescent roll dough
2 Tbsp butter, melted
Parmesan Cheese

Mix cream cheese, mayo, bacon, spinach, red pepper, garlic powder, salt and pepper, and red pepper. Fold in tomatos. Roll out cresent roll dough. Cut each triangle in half. Spread a bit of the mixture over each triangle and roll up. Bake at 375 for about 12 minutes or til brown. Top with melted butter and sprinkle with Parmesan cheese.

Tuesday, May 5, 2009

Snickers Salad II
By: Salena Thomas
Sounds wierd but think of it as a gourmet apple on a fork.
6 granny smith apples, peeled and cubed
6 snicker candy bars, chopped
12 oz cool whip
1/2 package vanilla pudding (4oz pkg)
Mix cool whip and vanilla pudding. Mix in apples and candy. Eat.
Snickers Salad I
By: Roz Brown


5 apples cubed, not peeled
6 snicker bars, cubed
1 cup sour cream
8 oz whipped topping (I used cool whip)
1/2 cup cocktail peanuts

mix all together and refrigerate, serve within a few hours

Saturday, May 2, 2009

BLT in a Bowl
With Garlic Croutons
By: Jocelyn Denyer

8 slices bacon
3 Tbsp dark brown sugar
1 tsp unbleached all purpose flour
1/3 c chopped pecans
1 med head Boston lettuce, leaves rinsed and crisped
1 small head Belgian endive, leaves separated and rinsed
1 pint cherry tomatoes, stemmed and cut in half
1/3 c finely chopped fresh basil
Garlic Croutons

Mustard Vinaigrette:
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
3 Tbsp minced red onion
1/2 tsp dry mustard
1/3 c walnut oil or mild vegetable oil such as canola

Preheat oven to 350. Arrange bacon slices in a single layer on a broiler pan, as close together as possible without overlapping. In a small bowl, combine brown sugar, flour, and pecans. Sprinkle evenly over bacon. Bake until bacon is crisp and nicely browned, about 30 minutes. (Do not turn) Using a wide spatula, carefully transfer to paper towels to drain, keeping the pecans pieces on top. Set aside.
Meanwhile, tear lettuce leaves into bite-size pieces. Thinly slice endive leaves crosswise. In a large serving bowl, combine lettuce, endive, tomatoes, and basil. Crumble bacon and add with pecan bits to bowl.
In a small bowl, whisk together vinegar, lemon juice, onion and mustard. slowly add oik. whisking vigorously until well blended. Pour dressing over salad and gently toss to coat.
Sprinkle with croutons.
Basic Vinaigrette
By: Jocelyn Denyer

1/3 c Vinegar of freshly squeezed lemon or lime juice, or a combination of vinegar and citrus juice
1 tsp sugar (opt)
1/2 tsp salt
1/2 tsp pepper
2/3 c olive oil

In a bowl or jar with a cover, combine the vinegar or juice, sugar, salt and pepper. Whisk well or cover and shake to blend well. Add the oil and whisk or shake until well combined. Also: You can mix the ingredients in a food processor or blender. Use immediately or let stand at room . Makes about 1 cup.
You can vary the vinegars and oils. You can substitute honey, maple, syrup, jam, etc. for the sugar.

Variations:
Asian-Style: Use Rice vinegar. Add 1/4 c soy, 1 Tbsp fresh ginger minced, and 1 tsp minced garlic. Use equal amounts of sesame oil and vegetable oil.

Balsamic: Use balsamic vinegar. Add 1/2 tsp minced garlic and 1 Tbsp Dijon-style mustard. Use olive oil.

Berry: use blueberry, raspberry, or strawberry flavored vinegar. Add a little ground cinnamon and about 1/4 c. crushed fresh or thawed frozen berries. Use equal parts vegetable oil and olive oil.

Cheese: Stir in about 3 Tbsp crumbled bleu cheese or feta, or grated parmesan cheese.

Citrus: Use freshly squeezed lemon, lime, grapefruit, orange, or tangerine juice. Add 1 Tbsp zest from same fruit. use olive oil or vegetable oil.

Creamy: Use cider vinegar. Add 1/2 tsp dry mustard and 1/4 c heavy cream. use vegetable oil.

Curried: Use freshly squeezed lemon juice. Add 1 tsp grated ginger root, 1 tsp minced garlic, 1 tsp curry powder, and 1/2 tsp dry mustard. Use vegetable oil.

Herb: use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1/4 c minced fresh basil, chives, cilantro, dill, mint, or taragon, (or a combination). When fresh herbs are unavailable, use 1 1/2 Tbsp crushed dried herbs. Use olive oil.

Mustard: Use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1 Tbsp Dijon mustard.
Wild Berry Salad with Chocolate Balsamic Dressing
By: Monica Thiriot

Berry salad (makes 1 serving):
3 strawberries
4 blackberries
4 raspberries
10 blueberries
5 mandarin orange segments
1 tsp sliced almonds
5 leaves fresh basil
1 c mesclun greens

Dressing (makes 6 servings):
3 Tbsp balsamic vinegar
1 Tbsp chocolate syrup
4 oz canola oil
1 tsp minced shallots
Pinch salt

Combine salad ingredients. Mix dressing ingredients together well, then spoon 2 Tbsp of dressing over salad.
Berry and Pretzel Salad
By: Jocelyn Denyer


1 c small salted bow-knot pretzels, coarsely crushed
1/4 c butter, melted
1 Tbsp sugar
3 oz package cream cheese, at room temp
2 oz Gorgonzola or other blue cheese, at room temp
12 very large strawberries with long stems attached, rinsed and drained
4 c torn mixed salad greens 1/2 c fresh raspberries, rinsed and drained
Salt and pepper to taste

Dressing:
3 Tbsp raspberry vinegar or raspberry thyme vinegar
1 shallot, minced (1 Tbsp)
1/3 c mild vegetable oil, such as canola

Preheat oven to 350. In a small bowl, combine pretzels, butter, and sugar. Spread mixture into a 9x13 and bake for 10 minutes, stirring once. remove and let cool.
In a small bowl, mix cream cheese and Gorgonzola until smooth and well blended. Cut 1 strawberry in half lengthwise, slightly off center. spread 2 tsp of cheese mixture on cut side of one half. cover with remaining half to reform berry shape. Place filled berries on a plate, cover, and chill for at least 1 hour.
In a small bowl, whisk together vinegar, shallot and oil. Set aside.
To serve, divide greens among 4 individual serving plates. Arrange 3 filled berries over greens. Scatter raspberries around strawberries. wisk dressing and drizzle over salads. Sprinkle with baked pretzels. Serve with salt, if desired, and pepper.
Frozen Fruit Salad
By: Shirley Pauole

2 c sour cream
3/4 c sugar
2 Tbsp lemon juice
9 oz crushed pineapple
2 bananas, diced
1/4 c chopped maraschino cherries
1/4 c chopped nuts (opt)

Mix together with a mixer and pour into cupcake papers in muffin tins. Freeze 4 hours then remove from muffin tins. Serves 12 - 18 depending on the size of the salad. These keep beautifully in a plastic bag in the freezer so they can be made days ahead of when needed. This recipe can also be put in a graham cracker pie crust, frozen, and served as a dessert.

Friday, May 1, 2009

Teriyaki Salad
By: Salena Thomas
I got this recipe from, Missy White - a friend who is a fantastic cook.
The salad is fantastic as well.


2 c cooked chicken
8 oz bow tie pasta, cooked
3 oz honey roasted peanuts
3 oz craisins
5 oz baby spinach
2 green onions, chopped
1 can mandarin oranges
1/8 c toasted sesame seeds

Dressing:
1/4 c oil
1/2 c teriyaki sauce
1/3 c white vinegar
3 Tbsp sugar
1/4 tsp salt
1/4 tsp pepper

Marinate chicken and pasta in dressing for two hours. Then mix in remaining ingredients. (I didn't use the green onions or oranges cause I didn't have them)
Donauwellen Kuchen
By: Becky Sanchez

Cake:
1 cup sugar
7/8 cup butter
vanilla
5 eggs
2/3 cup plus 2 T. flour
2 tsp baking powder
2 Tbsp cocoa
Mix all to a dough. Take half of the batter and add 2 Tbsp cocoa. Put white and then dark batter into greased baking dish (13x9). Put a glass of cherries on top (not marachino cherries). Bake 25 min. at 360 degrees.

Custard:
750 ml milk
4 Tbsp sugar
2 small pkgs vanilla pudding
3/4 c butter
Combine in sauce pan milk, Tbsp sugar, small packages vanilla pudding. Bring to boil and then let cool.Beat butter until creamy. Carefully stir pudding mixture tablespoon by tablespoon into creamy butter. Put custard on cooled cake.

Chocolate topping:
1 c semi-sweet chocolate chips
1/4 c cocoonut fat (I used butter)
1 tbsp oil (I left this out)
Melt all together. Spread carefully on top of custard.

Friday, April 10, 2009

Maple Syrup
From Salena Thomas
I grew up with homemade syrup. It tastes so much better than store bought. I tweaked Mom's recipe a bit and I think this one is perfect. Rich and thick and maple-ie. 100x better than store bought.
So I thought I'd share.

2 c white sugar
1 c brown sugar
1 c water
1/2 c corn syrup
Dash or two of salt
1 tbsp maple extract (more to taste)
Splash vanilla

Mix all except maple and vanilla in saucepan over high heat. Bring to a boil and boil til syrup turns clear. It only takes a couple seconds. Remove from heat and add flavorings. I usually buy a microwaveable Hungry Jack syrup every time we move just for the container. Use or dump out the syrup and keep the bottle. The bottle is a perfect size and will keep forever.

Friday, April 3, 2009

Chicken Quiche
By Monica Thiriot

1 1/2 c cooked chicken, chopped
1 c swiss cheese, shredded
1/3 c finely chopped whole green onion
OR
1 1/2 tbsp dried onion flakes
1 c milk
1/2 c chicken broth
1/2 c buttermilk baking mix (Bisquick)
1 1/2 tsp seasoned salt
4 eggs

Lightly grease a 9 or 10 inch baking dish. Sprinkle chicken, cheese and onion evenly over bottom of dish. Place remaining ingredients in blender; cover and blend for one minute. Pour over chicken/cheese. Bake at 350 for 45 - 50 minutes.
Chimichurri - "Argentinean Pesto"
By Jocelyn Denyer
The traditional role of this pesto is to accompany grilled meat.
Jocelyn served it with bread pieces.

1 medium garlic clove, peeled
1/2 c parsley sprigs
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp wine vinegar
3/4 tsp dried oregano, crumbled
1/2 tsp hot red pepper flakes
Salt and freshly ground pepper

Chop garlic in a food processor. Add parsley and finely chop together. Transfer to a bowl or jar and add remaining ingredients. Stir or shake to combine. Taste and adjust seasoning. Serve at room temperature. Makes 1/3 cup.
Gaan Puun Gee
By Salena Thomas
This Korean Dish is similar to a peppery Sesame Chicken.
It is frequently requested in my house.

40 oz wing drumettes or tenders - wash in cold water and let drain
1 tbsp garlic powder
1 tsp pepper
5 tbsp soy sauce
1 tbsp sesame seed oil
1 tsp salt
Mix and add to chicken. Refrigerate 24 hours, or until you're gonna cook it. (I usually buy the bagged frozen chicken and let it thaw. Then I wash and pat dry and put it back in the bag it came in. Then when I add the marinade, I squish all the air out and ziploc it shut. Squish the chicken all around to evenly distribute the marinade. It makes for an even marinade every time. And I rarely marinade for 24 hours.)
1 tbsp soy sauce
1/2 c corn syrup
1 tbsp sesame oil
3 tbsp toasted sesame seeds
1 tbsp pepper
1/2 tbsp garlic powder
1/3 c catsup (more to taste)
1 tbsp mayo (more to taste)
1 tbsp brown sugar
Combine and cook on low to keep warm while you cook the chicken.

Mix chicken in tempura flour. You can find this in the oriental section at your local grocery store. Deep fry until brown. Mix in with above sauce and serve immediately.

Fish and Collard Greens
By Roz Brown
Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.
Prep Time: 35 min Total Time: 35 min Makes: 4 servings

10 large collard green leaves
1 cup water
1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, sliced
2 tablespoons water
1 teaspoon salt
1 pound fish fillets (catfish, tilapia, red snapper)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender. Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.
I doubled the recipe, using two pounds of fresh pre-washed and cut collards in the bag -- I did not double the onions (thank goodness) and I used about 3 pounds of tilapia. I did not use salt, pepper or paprika, but my favorite "natures way" seasoning mix.
Nutrition Information: 1 Serving: Calories 245 (Calories from Fat 115); Total Fat 13g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 90mg; Sodium 1060mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars ncg); Protein 23g Percent Daily Value*: Vitamin A 54%; Vitamin C 34%; Calcium 8%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 1/2*Percent Daily Values are based on a 2,000 calorie diet.

Sunday, March 15, 2009

Rich Chocolate Cake
From Becky Sanchez

Makes 8 cups batter
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup boiling water
1 cup whole milk
2 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1 1/2 teaspoons coarse salt

Preheat oven to 350 degrees. Butter pans. Line with parchment cut to fit. Butter parchment. Dust with cocoa. Tap out excess.
Stir together cocoa and boiling water. Add milk, and whisk until smooth.
Beat butter with a mixer on medium speed until light and fluffy. Add sugar in a slow stream, and beat well, about 3 minutes. Beat in vanilla. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking soda, and salt. Reduce mixer speed to low. Add the flour mixture in 3 additions, alternating with the cocoa mixture.
Pour batter into pans, and bake until a few crumbs remain on testers (batter amounts and cooking times follow). Let cool in pans on wire racks for 45 minutes. Unmold, and remove parchment. Let cool completely on wire racks. Batter Amounts and Cooking Times for 2-Inch-Deep Pans 5-inch: 1 1/4 cups batter, 45 minutes 7-inch: 2 1/4 cups batter, 45 minutes 9-inch: 4 cups batter, 50 minutes 11-inch: 6 cups batter, 50 minutes

Chocolate Buttercream Frosting
(I did half this recipe with semi-sweet chocolate and half with white chocolate to make 2 different frostings.)
Makes enough for 15 cupcakes (about 3 cups)
2 cups sugar
1 cup egg whites (about 6 large)
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
16 ounces dark chocolate, melted and cooled slightly

Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.
With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.

Chocolate Ganache Filling
Makes 1/2 cup
6 Tablespoons heavy cream
1/2 teaspoons light corn syrup
1.5 ounces semi-sweet chocolate, finely chopped

Bring cream and corn syrup to a simmer in a small saucepan. Place chocolate in a food processor. With the machine running, add the cream mixture in a slow stream. Process until smooth and shiny.
Refrigerate in an airtight container, stirring occasionally, until thick enough to spread. Use immediately, or refrigerate in an airtight container for up to 3 days.
Lemon Angel Food Cupcakes
From Jocelyn Denyer
½ cup cake flour (about 2 ounces)
¾ cup powdered sugar
¾ cup egg whites (about five large eggs)
1/8 teaspoon salt
¾ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract
2 teaspoons grated lemon rind Lemon
Frosting:
¼ cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low fat milk
1 to 2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees. Place 16 paper muffin cup liners in muffin cups. Set aside. Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and ¾ cup powdered sugar into a medium bowl; repeat the procedure 2 times. Beat egg whites and salt with a mixer at high speed until frothy (about one minute). Add cream of tartar, and beat until soft peaks form. Add ½ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white, ¼ cup at a time; fold in after addition. Stir in vanilla and rind. Divide batter evenly among prepared muffin cups. Bake at 350 degrees for 18 minutes or until lightly browned. Remove from pan. Let cool completely on wire rack. To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.