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Tuesday, January 5, 2010
Treat your tastebuds for New Year’s Eve
Whether your tastebuds are calling for sweet or savory appetizers for your New Year’s Eve party, here are several choices to think about. If, like me, you’ve seen a steady stream of Christmas goodies in the house, you may want to opt for lowfat cream cheese or sour cream in the recipes calling for those ingredients.
What a delicious way to ring in 2010. I hope everyone has a happy new year!
The crew at the Eagle agrees - this recipe is a winner!
20 large, button mushrooms
1 8-oz. pkg. of block cream cheese, softened
1 pkg. of Italian sausage, uncooked
Preheat oven to 350 degrees F. Remove mushroom stems. Wipe mushrooms clean with a paper towel. Mix cream cheese and sausage together. Fill the mushrooms with about a tablespoon of the sausage mixture. Place mushrooms on a cookie sheet lined with foil. Bake for 30-45 minutes.
Trista says she uses Italian sausage from the meat department, about 1/2 pound. Jimmy Dean’s type of Italian sausage could also be used.
By Trista Cox
1 16-oz. can refried beans
1/2 C. shredded cheddar cheese
1/2 C. guacamole
1/4 - 1/2 C. black olives, sliced
2/3 C. sour cream
2 green onions, chopped (1/4 cup)
1 medium tomato, chopped
1/2 C. shredded cheddar cheese
1 tsp. chopped fresh cilantro
Heat up beans and place in 8x8 glass dish or other pan. Layer ingredients in order shown above. Serve with salsa on the side and tortilla chips.
This recipe is inspired by Todd Wilbur’s T.G.I. Friday’s Nine-Layer Dip in his book Top Secret Restaurant Recipes.
Makes 1 1/2 cups
2/3 C. light Karo syrup
1/2 C. whipping cream
8 oz. pkg. of semisweet chocolate chips
Place in a sauce pan the Karo and cream and stir to mix. Bring to a boil over medium heat.
Take off heat. Add chocolate chips and stir until melted. Dip strawberries, bananas, apple, angel food cake squares, marshmallows. Serve immediately or keep warm. (This can be made an hour or two ahead.)
By Ineta Carpenter
2 C. shredded cheddar cheese
1 8 oz. cream cheese
1/2 C. sour cream
1 Tbsp. Dijon mustard
1/4 tsp. onion powder
1/2 C. pecans, chopped
Let cheese come to room temperature. Mix first five ingredients until well combined. Shape into a ball and sprinkle top with chopped pecans. Cover with plastic wrap and chill for a few hours to overnight. Cheese ball may be refrigerated up to a week.
Serve on platter surrounded by crackers.
8 C. popcorn, already popped
2 Tbsp. melted butter
1/3 Tbsp. of salt
1/3 tsp. garlic powder
1/3 tsp. chili powder
1/2 tsp. chopped chives
2/3 tsp. grated Parmesan cheese
Drizzle butter over popcorn in a large bowl and combine. Mix salt, chili and garlic powders, chives and Parmesan cheese together in a small bowl, sprinkle over popcorn, mix thoroughly and enjoy.
By Ineta Carpenter
1 can of chunk pineapples drained
1 pkg. bacon, cut into thirds
toothpicks
Wrap pineapple with bacon secure with toothpick. Set on cookie sheet lined with foil and broil until bacon is crispy 2-3 minutes - watch closely.
By Ineta Carpenter
2 packages no-bake cheesecake filling
1 1/2 C. finely chopped pecans
6 Tbsp. granulated sugar
2/3 C. margarine, melted
3 C. milk (check the amount called for on cheesecake filling package since this might vary depending upon brand of filling)
Maraschino cherry pieces, drained
24 paper baking cups
Preparation: Remove the graham cracker crumbs from the cheesecake filling packages. Combine crumbs with chopped pecans, sugar, and melted margarine. Divide crumb mixture among baking cups. Press mixture firmly against sides and bottoms of cups.
Refrigerate approximately 15 minutes or until cool. Pour milk into mixing bowl. Add cheesecake filling. Beat at low speed until well blended. Pour into prepared crusts. Chill at least 1 hour before serving. Before serving, garnish with maraschino cheery pieces.
Makes 24 miniature cheesecakes
Double the recipes for a higher yield.
From www.recipes.suite101.com
What a delicious way to ring in 2010. I hope everyone has a happy new year!
Stuffed Mushrooms
The crew at the Eagle agrees - this recipe is a winner!
20 large, button mushrooms
1 8-oz. pkg. of block cream cheese, softened
1 pkg. of Italian sausage, uncooked
Preheat oven to 350 degrees F. Remove mushroom stems. Wipe mushrooms clean with a paper towel. Mix cream cheese and sausage together. Fill the mushrooms with about a tablespoon of the sausage mixture. Place mushrooms on a cookie sheet lined with foil. Bake for 30-45 minutes.
Trista says she uses Italian sausage from the meat department, about 1/2 pound. Jimmy Dean’s type of Italian sausage could also be used.
By Trista Cox
Nine-Layer Dip
 |
| 9-Layer Dip |
1/2 C. shredded cheddar cheese
1/2 C. guacamole
1/4 - 1/2 C. black olives, sliced
2/3 C. sour cream
2 green onions, chopped (1/4 cup)
1 medium tomato, chopped
1/2 C. shredded cheddar cheese
1 tsp. chopped fresh cilantro
Heat up beans and place in 8x8 glass dish or other pan. Layer ingredients in order shown above. Serve with salsa on the side and tortilla chips.
This recipe is inspired by Todd Wilbur’s T.G.I. Friday’s Nine-Layer Dip in his book Top Secret Restaurant Recipes.
Chocolate Dip
Makes 1 1/2 cups
2/3 C. light Karo syrup
1/2 C. whipping cream
8 oz. pkg. of semisweet chocolate chips
Place in a sauce pan the Karo and cream and stir to mix. Bring to a boil over medium heat.
Take off heat. Add chocolate chips and stir until melted. Dip strawberries, bananas, apple, angel food cake squares, marshmallows. Serve immediately or keep warm. (This can be made an hour or two ahead.)
By Ineta Carpenter
Peggy Murphy’s Cheddar Cheese Ball
2 C. shredded cheddar cheese
1 8 oz. cream cheese
1/2 C. sour cream
1 Tbsp. Dijon mustard
1/4 tsp. onion powder
1/2 C. pecans, chopped
Let cheese come to room temperature. Mix first five ingredients until well combined. Shape into a ball and sprinkle top with chopped pecans. Cover with plastic wrap and chill for a few hours to overnight. Cheese ball may be refrigerated up to a week.
Serve on platter surrounded by crackers.
Fiesta Popcorn
8 C. popcorn, already popped
2 Tbsp. melted butter
1/3 Tbsp. of salt
1/3 tsp. garlic powder
1/3 tsp. chili powder
1/2 tsp. chopped chives
2/3 tsp. grated Parmesan cheese
Drizzle butter over popcorn in a large bowl and combine. Mix salt, chili and garlic powders, chives and Parmesan cheese together in a small bowl, sprinkle over popcorn, mix thoroughly and enjoy.
By Ineta Carpenter
Pineapple Bites
1 can of chunk pineapples drained
1 pkg. bacon, cut into thirds
toothpicks
Wrap pineapple with bacon secure with toothpick. Set on cookie sheet lined with foil and broil until bacon is crispy 2-3 minutes - watch closely.
By Ineta Carpenter
New Years Party Recipe for No-Bake Miniature Cheesecakes
2 packages no-bake cheesecake filling
1 1/2 C. finely chopped pecans
6 Tbsp. granulated sugar
2/3 C. margarine, melted
3 C. milk (check the amount called for on cheesecake filling package since this might vary depending upon brand of filling)
Maraschino cherry pieces, drained
24 paper baking cups
Muffin tins
Preparation: Remove the graham cracker crumbs from the cheesecake filling packages. Combine crumbs with chopped pecans, sugar, and melted margarine. Divide crumb mixture among baking cups. Press mixture firmly against sides and bottoms of cups.
Refrigerate approximately 15 minutes or until cool. Pour milk into mixing bowl. Add cheesecake filling. Beat at low speed until well blended. Pour into prepared crusts. Chill at least 1 hour before serving. Before serving, garnish with maraschino cheery pieces.
Makes 24 miniature cheesecakes
Double the recipes for a higher yield.
From www.recipes.suite101.com
Butter up your holidays with a recipe contest
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Since some of us will likely whip up something buttery, I'll share the following "Butter Up the Holidays Recipe Contest."
Just submit your original recipe, and make sure the required ingredient, butter, makes the dish sing. You could win a $150 shopping spree to Fred Meyer, and the "Best in Show" winner receives a kitchen appliance, such as a stove or refrigerator. See details below.
Good luck!
Prizes include Fred Meyer shopping sprees and a Best In Show brand new appliance
PORTLAND, Ore. - (December 7, 2009) - The Dairy Farmers of Oregon are calling for entries for the second annual "Butter Up the Holidays Recipe Contest" this holiday season. To enter the butter recipe contest, log on to www.butteruptheholidays.com and submit your recipe through December 31, 2009.
The Dairy Farmers of Oregon welcome any butter recipes-the more indulgent the better-including holiday dishes, baked goods, appetizers, main courses, cookies and rich desserts.
"Butter is an essential ingredient during the holiday season, adding delectable richness to an already indulgent time" said Pete Kent, executive director of the Dairy Farmers of Oregon. "The Butter Betties and the Oregon Dairy Farmers of Oregon are excited to see how butter is incorporated into a variety of foods from a variety of people - from home cooks to foodies to experienced chefs."
The grand prize winners will receive a $150 shopping spree to Fred Meyer and an overall "Best In Show" award winner will also receive a major kitchen appliance (refrigerator, stove or freezer).
Entries will be judged on the successful use of butter as a major recipe ingredient. Individuals can enter as often as they wish; however multiple entries of the same recipe will not be accepted.
Deadline for submissions is December 31, 2009. Winning entries will be announced and winners contacted no later than January 30, 2010. To enter and see a full list of contest rules, go to www.butteruptheholidays.com.
Scrumptious Pumpkin recipes
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Before turning all your pumpkins into jack o’lanterns, consider trying one of these scrumptious recipes that have fall written all over them. Add your fall recipes at www.MyEagleNews.com.
Stuffed Pumpkin
I remember enjoying Stuffed Pumpkin at a friend’s house for dinner several years ago. The presentation was beautiful and the rice casserole inside was delicious comfort food. I found a similar recipe online at RecipeCottage.com and made it for my family last night. It turned out great - one of my picky children even gobbled it up!
1 pumpkin (small to medium, mine was about 10 inches across)
1 onion, chopped
1 Tbsp. oil
1 1/2 lb. ground beef
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 can mushrooms, drained
1 can cream of chicken soup
1 1/2 c. rice, cooked
8 oz. water chestnuts, drained, sliced
Cut off top of pumpkin and thoroughly clean out seeds. If desired, paint an appropriate face on the front of pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 F. In a large skillet, saute onion in oil until tender. Add meat and brown. Drain. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Remove pumpkin lid and serve meat. For vegetable, scoop out cooked pumpkin and serve.
Tip: You can vary the ingredients, I used celery instead of mushrooms and water chestnuts. You could also saute bell pepper with the onions. I skipped painting a face on the pumpkin.
Roasted Pumpkin Seeds
4 C. water
3 tsp. salt
1 Tbsp. olive oil
1/4 tsp. paprika
Heat oven to 350 degrees F. Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp – about 30 minutes.
Tips: Like many nuts, roasted pumpkin seeds should be stored in the freezer. Try varying the seasonings by using soy sauce, garlic salt or curry powder. Recipe could be halved.
From Delish.com
Light and Spicy Pumpkin Cake
1 C. all-purpose flour1 C. whole wheat flour
1 1/2 C. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 C. oil
1/2 C. apple juice
1 16 oz. can pumpkin
2 eggs
Preheat oven to 350 F. Grease and flour a 9x13 pan. Beat all ingredients at low speed until moist. Beat 2 minutes more at medium speed. Spread in pan. Bake 20-30 minutes, until toothpick comes out clean. Cool completely.
Frosting
1 1/2 C. powdered sugar
2 Tbsp. margarine, softened
1/2 tsp. vanilla
2-3 Tbsp. plain nonfat yogurt
sprinkle of nutmeg on top of cake after frosting
In medium bowl combine all frosting ingredients, but adding only enough yogurt to make spreading consistency. Beat until smooth. Frost cooled cake, sprinkle with nutmeg. Refrigerate to set frosting. Enjoy.
Calories, 90; fat, 3 g.; cholesterol, 9 mg.
From Virginia Hagen of Houston, Texas
Pumpkin Cookies
1 C. butter-flavored shortening1 C. granulated sugar
1 egg
1 tsp. vanilla
1 C. canned pumpkin
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 (3.4-ounce) pkg. vanilla instant pudding mix
1 (16-ounce) container cream cheese frosting
Preheat oven to 350 F. Grease cookie sheets
In a large bowl, cream together the butter-flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
Tip: For a firmer dough, chill first then roll into balls; dough can be dropped by spoonfuls if preferred.
From allrecipes.com
Indian snack food rates a 'yum'
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| Nicole Towers with Samosa |
Towers, a former resident of John Day and a graduate of Grant Union High School, first tried this recipe while visiting Pujab, India.
In January last year she married Mohan Pal in Punjab.
She observed her husband’s aunt making Samosa and after returning to the United States a year ago found a recipe online with a similar taste.
Many people from the Punjab region, including Pal and his family, are vegetarian. Towers has also adopted vegetarianism.
"It’s fun to try out vegetarian recipes on people who are not vegetarians," she said, noting that the taste-testers think they will get a bite of something bland.
That’s not the case with Samosa which is traditionally made with garam masala which means “hot paste.” It’s a basic blend of ground spices common in India and other South Asian dishes. If this spice is not available, curry may be substituted.
The heat of the spices may be customized according to your own taste.
Samosa is served with a green sauce, Cilantro Chutney.
The crunchy triangles may also have meat, such as beef or chicken, added to the potatoes, if desired.
Towers usually makes her own pastry and fries the Samosa, but says Puff Pastry can also be used - just bake until golden.
After trying Towers’ recipe, all I can say is, "Yum!"
Samosa Recipe
Samosa Recipe
From Nicole Towers
For the pastry: 2 C. flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water
For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 Cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green cilantro
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala, or curry to substitute
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons of oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water – or a tiny bit more – and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh cilantro, and 3 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, and cayenne. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt . You may want more. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
If you are not accustomed to deep frying, using the Puff Pastry and baking method is recommended.
Cilantro Chutney (serve with Samosa)
1 bunch cilantro leaves (stems removed)
1 tsp. chopped fresh ginger
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1 green jalepeno pepper, seeded
1/2 onion, diced
1 C. plain yogurt
Place all ingredients in a blender or food processor. Blend on high until smooth, about one minute.
Naan (soft flat bread)
2/3 C. warm water (110 F)
1 tsp. active dry yeast
1 tsp. white sugar
2 C. all-purpose flour
1 tsp. salt
1/4 C. butter
2 Tbsp. plain yogurt
2 tsp. onion seed (optional)
Whisk warm water with yeast and sugar until dissolved. cover and let stand 10 minutes in a warm place.
Sift flour and salt into a large bowl, add yeast mixture, half of the butter and all of the yogurt. Mix into a soft dough then knead on floured surface, five minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand 1 1/2 hours or until doubled in size.
Punch down dough then knead five minutes. Divide dough into six balls. Roll each ball into 8-inch round discs.
Cover an oven tray with foil. Brush Naan with remaining oil and sprinkle with onion seed. Cook Naan one at a time under a very hot grill. Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.
Raita (yogurt with cucumber) - Punjab, North India
2 C. plain yogurt
salt and pepper to taste
3 Tbsp. onion, chopped
1/2 tsp. cumin
1 Tbsp. fresh cilantro, chopped
1 cucumber, seeded and diced
Combine all ingredients and serve chilled.
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For the pastry: 2 C. flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water
For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 Cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green cilantro
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala, or curry to substitute
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons of oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water – or a tiny bit more – and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh cilantro, and 3 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, and cayenne. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt . You may want more. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
If you are not accustomed to deep frying, using the Puff Pastry and baking method is recommended.
Cilantro Chutney (serve with Samosa)
1 bunch cilantro leaves (stems removed)
1 tsp. chopped fresh ginger
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1 green jalepeno pepper, seeded
1/2 onion, diced
1 C. plain yogurt
Place all ingredients in a blender or food processor. Blend on high until smooth, about one minute.
Naan (soft flat bread)
2/3 C. warm water (110 F)
1 tsp. active dry yeast
1 tsp. white sugar
2 C. all-purpose flour
1 tsp. salt
1/4 C. butter
2 Tbsp. plain yogurt
2 tsp. onion seed (optional)
Whisk warm water with yeast and sugar until dissolved. cover and let stand 10 minutes in a warm place.
Sift flour and salt into a large bowl, add yeast mixture, half of the butter and all of the yogurt. Mix into a soft dough then knead on floured surface, five minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand 1 1/2 hours or until doubled in size.
Punch down dough then knead five minutes. Divide dough into six balls. Roll each ball into 8-inch round discs.
Cover an oven tray with foil. Brush Naan with remaining oil and sprinkle with onion seed. Cook Naan one at a time under a very hot grill. Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.
Raita (yogurt with cucumber) - Punjab, North India
2 C. plain yogurt
salt and pepper to taste
3 Tbsp. onion, chopped
1/2 tsp. cumin
1 Tbsp. fresh cilantro, chopped
1 cucumber, seeded and diced
Combine all ingredients and serve chilled.
Apple Pie in honor of the fair (video)
I’m looking forward to this week’s Grant County Fair and Rodeo. A slew of delectable pies will again go to auction at 6:45 p.m. Aug. 19 before the talent show.
I’m also looking forward to seeing the movie “Julie and Julia” based on a blogger’s experience of trying each recipe from a Julia Child cookbook. I used to enjoy catching Julia Child on TV, and it’s been nice to hear her name pop up again (she died in 2004).
In honor of the fair and Julia, I’m sharing an apple pie made on her TV show several years ago “Julia Child Lessons with Master Chefs.” Master baker and teacher Jim Dodge joined her for the segment to show his method of making Harvest Apple Pie.
Harvest Apple Pie
Adapted from a recipe by Jim Dodge as seen on a PBS episode of “Julia Child Lessons with Master Chefs.”
double crust:
1 1/2 C. flour, all purpose unbleached
1 tsp. granulated sugar
1/4 tsp. salt
2 sticks cold unsalted butter
6 Tbsp. cold water
filling:
6-7 golden delicious apples
1/2 C. sugar
1 tsp. cinnamon
pinch allspice
1 tbsp. tapioca flour (or cornstarch)
also:
1 egg white, slightly beaten
1 tsp. sugar
Mix dry ingredients, cut butter into 1/2-inch cubes, toss in flour mixture. With rolling pin, roll out several times on countertop, scraping surface and rolling pin as necessary. Return mixture to bowl and add cold water, stir until flour is moistened and mixture pulls from side of bowl. On lightly floured surface roll dough again a few times then mold into a flat round shape. Cover with plastic wrap and chill in refrigerator 10 minutes while preparing apples for filling.
Preheat oven to 425 F degrees. Pour sugar, spice and tapioca flour in large bowl and mix. Peel apples, cut in half and remove core and stem with melonballer, slice lengthwise in thirds, slice crosswise in thirds (about 1-inch cubes). Add apples to the spice mixture and stir, coating all the apple pieces.
Cut chilled dough in half. Roll out each half on lightly floured surface, each round about two inches larger than pie pan and an 1/8-inch thick. Place first round in ungreased pie pan. Trim to about 1/2 inch from rim.
Pour in apple mixture including all the juices. Arrange apples - it should be a dome shape in the pan.
Cover with other pie dough round and trim to about 1 inch from rim, fuse edges together with egg white using a brush.
Fold top dough under bottom dough. This should lay on the edge of the pie pan.
Place right index finger on inside of rim, left thumb and index finger on outside of pastry. Press dough into a “V” shape.
Brush egg white on top and sides and sprinkle with 1 tsp. of sugar. Make four steam vents toward the top of pie. Cover edges with three or four strips of foil to protect from burning.
Bake at 425 F for 10 minutes on bottom rack then lower heat to 375 F and bake for 50 minutes. Let pie rest for at least one hour before cutting.
I’m also looking forward to seeing the movie “Julie and Julia” based on a blogger’s experience of trying each recipe from a Julia Child cookbook. I used to enjoy catching Julia Child on TV, and it’s been nice to hear her name pop up again (she died in 2004).
In honor of the fair and Julia, I’m sharing an apple pie made on her TV show several years ago “Julia Child Lessons with Master Chefs.” Master baker and teacher Jim Dodge joined her for the segment to show his method of making Harvest Apple Pie.
Adapted from a recipe by Jim Dodge as seen on a PBS episode of “Julia Child Lessons with Master Chefs.”
double crust:
1 1/2 C. flour, all purpose unbleached
1 tsp. granulated sugar
1/4 tsp. salt
2 sticks cold unsalted butter
6 Tbsp. cold water
filling:
6-7 golden delicious apples
1/2 C. sugar
1 tsp. cinnamon
pinch allspice
1 tbsp. tapioca flour (or cornstarch)
also:
1 egg white, slightly beaten
1 tsp. sugar
Mix dry ingredients, cut butter into 1/2-inch cubes, toss in flour mixture. With rolling pin, roll out several times on countertop, scraping surface and rolling pin as necessary. Return mixture to bowl and add cold water, stir until flour is moistened and mixture pulls from side of bowl. On lightly floured surface roll dough again a few times then mold into a flat round shape. Cover with plastic wrap and chill in refrigerator 10 minutes while preparing apples for filling.
Preheat oven to 425 F degrees. Pour sugar, spice and tapioca flour in large bowl and mix. Peel apples, cut in half and remove core and stem with melonballer, slice lengthwise in thirds, slice crosswise in thirds (about 1-inch cubes). Add apples to the spice mixture and stir, coating all the apple pieces.
Cut chilled dough in half. Roll out each half on lightly floured surface, each round about two inches larger than pie pan and an 1/8-inch thick. Place first round in ungreased pie pan. Trim to about 1/2 inch from rim.
Pour in apple mixture including all the juices. Arrange apples - it should be a dome shape in the pan.
Cover with other pie dough round and trim to about 1 inch from rim, fuse edges together with egg white using a brush.
Fold top dough under bottom dough. This should lay on the edge of the pie pan.
Place right index finger on inside of rim, left thumb and index finger on outside of pastry. Press dough into a “V” shape.
Brush egg white on top and sides and sprinkle with 1 tsp. of sugar. Make four steam vents toward the top of pie. Cover edges with three or four strips of foil to protect from burning.
Bake at 425 F for 10 minutes on bottom rack then lower heat to 375 F and bake for 50 minutes. Let pie rest for at least one hour before cutting.
Get ready for the Fourth!
We’re ready to enjoy watching the sights and sounds of jubilant parades and dazzling fireworks, but let’s be sure to get the fridge and the pantry stocked with the needful things to jazz up the grill and the buffet table for the backyard festivities with family and friends.
For my first Fourth of July blog I’ve heard from several readers about their summer favorites. I’m including a recipe which is a new family favorite, Chicken Souvlaki kebobs, to liven up the grill - and the taste buds - as well as more traditional Independence Day fare like Barbecued Beans and Cowboy Caviar.
Send us your favorite recipes and we’ll add them to Angel’s Kitchen - Grant County’s growing recipe book.
On a patriotic note, I recently heard about a cookbook called “Military Momz,” a collection of recipes from family and friends of our troops around the world. The book includes pictures of soldiers and 50 percent of the proceeds are donated to Soldier Angels. The book contains a variety of over 100 recipes and sells for $10.
Military Momz Cookbook
www.militarymomz.com
Happy Fourth of July, everyone!
• Ku'ulei's Hawaiian Style Marinated Meat
• Creamy Lime Dressing
• Café Rio Rice
• Mexican Shredded Pork
• Cowboy Caviar
• Lemon Jell-o Cake
• Green Beans with Bacon
• Barbecue Beans
• Tzatziki (Greek Yogurt and Cucumber Sauce)
• Kalyn's Chicken Souvlaki
For my first Fourth of July blog I’ve heard from several readers about their summer favorites. I’m including a recipe which is a new family favorite, Chicken Souvlaki kebobs, to liven up the grill - and the taste buds - as well as more traditional Independence Day fare like Barbecued Beans and Cowboy Caviar.
Send us your favorite recipes and we’ll add them to Angel’s Kitchen - Grant County’s growing recipe book.
On a patriotic note, I recently heard about a cookbook called “Military Momz,” a collection of recipes from family and friends of our troops around the world. The book includes pictures of soldiers and 50 percent of the proceeds are donated to Soldier Angels. The book contains a variety of over 100 recipes and sells for $10.
Military Momz Cookbook
www.militarymomz.com
Happy Fourth of July, everyone!
• Ku'ulei's Hawaiian Style Marinated Meat
• Creamy Lime Dressing
• Café Rio Rice
• Mexican Shredded Pork
• Cowboy Caviar
• Lemon Jell-o Cake
• Green Beans with Bacon
• Barbecue Beans
• Tzatziki (Greek Yogurt and Cucumber Sauce)
• Kalyn's Chicken Souvlaki
Ku'ulei's Hawaiian Style Marinated Meat
I had the grand opportunity to try out this recipe last night, courtesy of my sister-in-law Rachel Carpenter of John Day. All the family loved it. She used elk steak, and I helped her do the flipping at the grill.
This Hawaiin style meat is tender, has a wonderful, sweet flavor and it cooks up quickly due to the thin cut. Definitely one to add to your recipe box!
1 1/2 C. soy sauce
1/2 C. sugar
1/2 C. brown sugar
2 C. water
1 C. chopped green onion
2-3 tsp. fresh ginger (peeled, sliced and smashed) don't eat
2-3 tsp. fresh garlic (peeled, smashed)
1/2 tsp. sesame oil
1 Tbsp. vegetable oil
5-6 lbs. rump roast or chicken
Rump roast is cut an 1/8-inch thick or "19" at any store. They will know what you want. In a large plastic bowl, combine all ingredients except meat. Stir and mix well. Taste. Add meat and stir again to coat. Put lid on it and refrigerate over night. When ready, cook meat on barbecue about 6-8 min. Meat is thin so it doesn't take long.
Creamy Lime Dressing
1 pkg ranch dressing mix
1 Tb green salsa - salsa verde
1/8 tsp Tabasco sauce
1/3 bunch Cilantro
1 Tb garlic minced
3/4 cup mayo
3/4 cup buttermilk
1 lime zest and juice
Mix the above ingredients together in a blender and blend well. Mix ahead and chill several hours. If it is too thick, thin with more buttermilk.
I like to serve this all together(shredded pork, rice and lime dressing) burrito style with tomatoes, lettuce, avocado, etc. Enjoy!!
1 Tb green salsa - salsa verde
1/8 tsp Tabasco sauce
1/3 bunch Cilantro
1 Tb garlic minced
3/4 cup mayo
3/4 cup buttermilk
1 lime zest and juice
Mix the above ingredients together in a blender and blend well. Mix ahead and chill several hours. If it is too thick, thin with more buttermilk.
I like to serve this all together(shredded pork, rice and lime dressing) burrito style with tomatoes, lettuce, avocado, etc. Enjoy!!
Café Rio Rice
3 cups water
4 tsp chicken bouillon
4 tsp garlic minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp salt
1 Tb butter
1/2 onion
3 cups rice
Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 min.
4 tsp chicken bouillon
4 tsp garlic minced
1/2 bunch cilantro
1 can green chilies
3/4 tsp salt
1 Tb butter
1/2 onion
3 cups rice
Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 min.
Mexican Shredded Pork
This recipe comes from my sister-in-law Rachel who said this is a crowd-pleaser.
4 lb. pork roast
1 C mild salsa
1 C. brown sugar
1 C. 7up
Cook in crock pot 8 hours with all the above ingredients. When done, shred pork and serve with Café Rio rice and salad or burrito salad.
4 lb. pork roast
1 C mild salsa
1 C. brown sugar
1 C. 7up
Cook in crock pot 8 hours with all the above ingredients. When done, shred pork and serve with Café Rio rice and salad or burrito salad.
Cowboy Caviar
Found at www.sparkpeople.com
Ingredients
2 (15oz) cans black beans, rinsed
1 (17 oz) can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
Dressing
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp. salt
1/2 tsp. pepper
Directions:
1. Combine all ingredients in a bowl.
2. Cover and chill.
3. Garnish with avocado slices or cilantro sprigs.
4. Serve with tortilla chips
Number of Servings: 24
Ingredients
2 (15oz) cans black beans, rinsed
1 (17 oz) can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
Dressing
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp. salt
1/2 tsp. pepper
Directions:
1. Combine all ingredients in a bowl.
2. Cover and chill.
3. Garnish with avocado slices or cilantro sprigs.
4. Serve with tortilla chips
Number of Servings: 24
Lemon Jell-o Cake
This recipe comes from a local who says it’s very sticky and sweet but easy to make.
1 Lemon or Yellow Cake Mix
1 small package Lemon Jell-o
4 Eggs
3/4 cup Water
3/4 cup Vegetable Oil
Do not follow package directions - instead, mix all ingredients thoroughly. Bake in a greased 9x12-inch pan at 350 degrees F for 25 to 35 minutes, until you can press top and it won't stay in. When done, immediately prick with a fork all over the top and pour on frosting.
Frosting:
2 cups Powdered Sugar
1/3 cup Real Lemon Juice
Mix thoroughly and spoon over the cake.
1 Lemon or Yellow Cake Mix
1 small package Lemon Jell-o
4 Eggs
3/4 cup Water
3/4 cup Vegetable Oil
Do not follow package directions - instead, mix all ingredients thoroughly. Bake in a greased 9x12-inch pan at 350 degrees F for 25 to 35 minutes, until you can press top and it won't stay in. When done, immediately prick with a fork all over the top and pour on frosting.
Frosting:
2 cups Powdered Sugar
1/3 cup Real Lemon Juice
Mix thoroughly and spoon over the cake.
Green Beans with Bacon
This is a version of another recipe that Jeanette enjoys which I found on the Internet at www.cooksrecipe.com. This could be doubled for a bigger crowd.
4 slices maple-flavored bacon, diced
1/4 cup chopped onion
2 (14_ounce) cans cut green beans, drained
1 teaspoon sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
In skillet fry bacon until nearly crisp. Add onion and cook until onion has softened. Add green beans, sugar, salt and pepper. Cover and cook over low heat for about 5 to 10 minutes. Serve immediately.
Makes 6 to 8 servings.
4 slices maple-flavored bacon, diced
1/4 cup chopped onion
2 (14_ounce) cans cut green beans, drained
1 teaspoon sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
In skillet fry bacon until nearly crisp. Add onion and cook until onion has softened. Add green beans, sugar, salt and pepper. Cover and cook over low heat for about 5 to 10 minutes. Serve immediately.
Makes 6 to 8 servings.
Barbecue Beans
by Jeanette Hueckman
2 cans butter beans, drained
2 cans kidney beans, drained
1 lg. can baked beans S&W red & yellow
3/4 lb. bacon (Jeanette uses peppered bacon)
2 lbs. hamburger
1 C. chopped onions
1 C. brown sugar
1 C. ketchup
4 Tbsp. cider vinegar
2 1/2 Tbsp. dry mustard
2 tsp. salt
Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger.
Preheat oven to 300 degrees F.
Combine ingredients in a large oven-safe stew pot and bake, covered, for 1 hour or heat in crock pot on low for about 2 hours.
2 cans butter beans, drained
2 cans kidney beans, drained
1 lg. can baked beans S&W red & yellow
3/4 lb. bacon (Jeanette uses peppered bacon)
2 lbs. hamburger
1 C. chopped onions
1 C. brown sugar
1 C. ketchup
4 Tbsp. cider vinegar
2 1/2 Tbsp. dry mustard
2 tsp. salt
Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger.
Preheat oven to 300 degrees F.
Combine ingredients in a large oven-safe stew pot and bake, covered, for 1 hour or heat in crock pot on low for about 2 hours.
Tzatziki (Greek Yogurt and Cucumber Sauce)
From KalynsKitchen.com
Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.
3 C. Greek Yogurt (available at Chester’s) or regular plain yogurt, strained
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
About 1 Tbsp. kosher salt for salting cucumbers
1 Tbsp. finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
(In my rush, I skipped salting the cucumbers when I made it. -AC)
Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.
3 C. Greek Yogurt (available at Chester’s) or regular plain yogurt, strained
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
About 1 Tbsp. kosher salt for salting cucumbers
1 Tbsp. finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
(In my rush, I skipped salting the cucumbers when I made it. -AC)
Kalyn's Chicken Souvlaki
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This is traditionally made with lamb, but is also good with beef or pork chops. This Greek recipe is good served with Tzatziki sauce made from yogurt, cucumbers, onions, garlic, and dill. The recipes could also be used in gyros (pronounced yeeros) which I’ve tried and liked. The meat is placed in a soft flat bread, with lettuce and tomatoes and topped with Tzatziki – mouthwatering!
-AC
Chicken Souvlaki
Makes 4-6 servings
4-6 boneless, skinless chicken breasts
skewer sticks (if using wooden, soak in water first)
Marinade:
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 T red wine vinegar
1 T finely minced garlic (or garlic puree from a jar)
1 T dried oregano (use Greek or Turkish oregano)
1 tsp. dried thyme
Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.
Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 8 hours or more.
To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn't spin around on the skewers. Spray grill with nonstick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)
Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.
Serve with Tzatziki Sauce.
In a conversation with Elaine Mezzo who runs a bed and breakfast in John Day she suggested alternating vegetables and meat on the kebobs, like green and red bell peppers and mushrooms with a little salt and pepper and brushed with olive oil. Also, brush pita bread with olive oil and crisp on the grill to serve with the sauce. Thanks Elaine!
'Have you eaten your rice today?'
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| Kusherie (Brown Rice and Lentils) - Eygpt |
I didn’t know that until I attended a class called “The International Flavor of Rice” at the Church of Jesus Christ of Latter-day Saints cultural hall on May 28.
This class was one of a series to encourage people to store food, and to teach them how basic staples can be used.
A class featuring Dutch-oven cooking is planned for July.
We also learned from Ginger Haney, the instructor who researched the staple, that a common greeting in China is, “Have you eaten your rice today?”
Other tidbits I found on the Internet:
In China, at the beginning of the new year, people do not say, “Happy New Year!” but “May your rice never burn!”
In Taiwan, China, & Japan death is symbolized by chopsticks stuck into a mound of rice.
In Singapore, a good job is an iron rice bowl, and being out of a job, a broken rice bowl.
In Japan, auto titans are even rooted in the rice fields: Toyota means bountiful rice field and Honda means main rice field.
In Lao PDR and Thailand, the phrase for eating rice is synonymous with eating food.
Sources: W.W. Williams, "From Asia’s Good Earth," Hemispheres, December 1996. IRRI, Sustaining Food Security Beyond the Year 2000, Medium-Term Plan 1998-2000, 1997
From, “Rice and Japanese Culture” by Yoko Kano June 29, 2004 at Duke University “What do you Know About Asia.”
Out of the dozen or so dishes that were available to sample I chose just a few that I especially liked, and I invite you to share your favorites - just add them in the comments section or email them to me at angel@bmeagle.com.
Thai Chicken and Rice Soup
While this recipe does call for fish sauce, trust me, it is not even slightly fishy tasting - it just adds to the overall flavor, which is very good!
Coconut Rice - Brazil
Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.
Arroz con Leche (Milk with Rice) - Peru
This recipe, submitted by Merry Henry of Mt. Vernon, would make a yummy dessert.
Kusherie (Brown Rice and Lentils) - Eygpt
Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!
Thai Chicken and Rice Soup
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8 C. chicken stock
4 C. water
1 Tbsp. Thai green curry paste
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 tsp. coriander seeds, crushed
2 C. loosely packed whole fresh cilantro leaves plus 1/2 C. chopped
1 C. jasmine rice
3/4 lb. boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips
1 14 oz. can unsweetened coconut milk, stirred well
1/4 lb. snow peas, trimmed and cut diagonally into 1/4 inch strips
2 Tbsp. Asian fish sauce
2 Tbsp. fresh lime juice
1 1/2 tsp. salt, or to taste
Combine stock, water, curry paste, garlic, ginger, coriander seeds and whole cilantro leaves in a 3 to 4 quart saucepan, simmer, uncovered until ginger is softened, about 15 minutes. Pour through a paper towel lined sieve into a 5 to 6 quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
Add chicken and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt and chopped cilantro. Serve with lime wedges. Serves 8 main course settings.
Arroz con Leche (Milk with Rice) - Peru
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2 C. water
1 can evaporated milk
2 cans of sweetened condensed milk
1 C. rice
1 tsp. vanilla extract
lemon peel (optional)
1 cinnamon stick
ground cinnamon
Soak rice in cold water for one hour, drain. In heavy saucepan bring rice water and cinnamon stick(s) to a boil. Add optional lemon peel, lower heat and simmer until rice is cooked. When rice is very well cooked remove cinnamon stick(s) and lemon peel, add vanilla extract, evaporated milk and sweetened condensed milk. Cook, stirring constantly until it reaches desired consistency. Place in individual serving cups and chill for about 1 1/2 hours. Garnish with ground cinnamon and cinnamon stick before serving. Serves 4-6.
Coconut Rice - Brazil
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1 tsp. brown sugar
2 tsp. kosher salt
2 C. jasmine rice, washed and drained
1 14 oz. can of coconut milk
2 C. water
1/2 C. chicken broth
1/4 C. sweetened coconut flakes (optional)
Rinse jasmine rice, drain for 15 minutes. Melt butter in a saucepan over medium heat. Add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains are coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. Stir rice occasionally to prevent sticking. Remove pan from heat, but do not open lid. Let sit for 10 minutes. While rice is cooking, toast coconut flakes in a dry skillet as soon as flakes are golden brown, about 2 minutes. Sprinkle coconut over rice. Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.
Kusherie (Brown Rice and Lentils) - Eygpt
From Kathy Bates
Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!
Topping:
2 T. olive oil
3 medium onions, thinly sliced 4 cloves garlic, minced
Base:
2 Tbsp. olive oil
1 C. lentils
3 C. boiling water or stock
1 tsp. salt
Pepper to taste
1 1/2 C. brown rice
1 C. boiling water
Sauce:
3/4 C. tomato paste
3 large diced tomatoes and 2 small cans tomato sauce
1 green bell pepper, seeded and chopped
celery leaves, chopped (optional)
1/2 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper or crushed red chilies, to taste
Put four cups of water or stock on to boil.
Prepare topping: In small skillet over medium-low heat, saute onions and garlic in oil until caramelized. This takes quite awhile, so start it first.
Prepare lentils and rice: Heat 2 Tbsp. olive oil in large heavy saucepan or skillet with lid over medium heat. Add lentils and brown about 5 minutes, stirring often. Very slowly add 3 cups boiling water or stock. Lentils will pop out of pan if water is added too quickly. Add salt and pepper and cook 20 minutes more. Stir in rice and remaining cup of boiling water or stock and bring to boil. Reduce heat, cover and simmer 25 (up to 40) minutes. Do not stir.
Prepare sauce: In large saucepan, combine tomato paste, tomatoes (or substitute) chopped bell pepper, celery leaves, salt, cumin and cayenne or chilies. Bring to boil, then reduce heat and simmer 20 minutes or until rice and lentils are done.
To serve: Spoon sauce over rice and lentil mixture. Top with browned onions. You may also omit sauce and substitute plain yogurt, or use yogurt in addition to sauce. Serves 6.
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Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!
Topping:
2 T. olive oil
3 medium onions, thinly sliced 4 cloves garlic, minced
Base:
2 Tbsp. olive oil
1 C. lentils
3 C. boiling water or stock
1 tsp. salt
Pepper to taste
1 1/2 C. brown rice
1 C. boiling water
Sauce:
3/4 C. tomato paste
3 large diced tomatoes and 2 small cans tomato sauce
1 green bell pepper, seeded and chopped
celery leaves, chopped (optional)
1/2 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper or crushed red chilies, to taste
Put four cups of water or stock on to boil.
Prepare topping: In small skillet over medium-low heat, saute onions and garlic in oil until caramelized. This takes quite awhile, so start it first.
Prepare lentils and rice: Heat 2 Tbsp. olive oil in large heavy saucepan or skillet with lid over medium heat. Add lentils and brown about 5 minutes, stirring often. Very slowly add 3 cups boiling water or stock. Lentils will pop out of pan if water is added too quickly. Add salt and pepper and cook 20 minutes more. Stir in rice and remaining cup of boiling water or stock and bring to boil. Reduce heat, cover and simmer 25 (up to 40) minutes. Do not stir.
Prepare sauce: In large saucepan, combine tomato paste, tomatoes (or substitute) chopped bell pepper, celery leaves, salt, cumin and cayenne or chilies. Bring to boil, then reduce heat and simmer 20 minutes or until rice and lentils are done.
To serve: Spoon sauce over rice and lentil mixture. Top with browned onions. You may also omit sauce and substitute plain yogurt, or use yogurt in addition to sauce. Serves 6.
Just in time for Easter: Crepes from Angel's Kitchen
Crepes say springtime. They aren’t my specialty, however, I heard there is an interest out there for a recipe for them on the Kitchen blog. This recipe comes from a relative who loves crepes. Bring on spring!
Crepes
3 c. flour
1/2 c melted margarine
3 c. milk
1/2 teas. salt
1/2 teas. vanilla
3 eggs
1/4 c. sugar
Mix and cook on med. in a Teflon or well oiled pan.
Fillings and toppings:
Glazed fruit with whipped cream, pudding, ice cream on top or simply sprinkle w/ powdered sugar.
If nonsweet fillings are used, reduce sugar to 1 Tbsp. Fillings could include sausage, eggs, seafood, cheese, pizza toppings or anything you like.
Crepes
3 c. flour
1/2 c melted margarine
3 c. milk
1/2 teas. salt
1/2 teas. vanilla
3 eggs
1/4 c. sugar
Mix and cook on med. in a Teflon or well oiled pan.
Fillings and toppings:
Glazed fruit with whipped cream, pudding, ice cream on top or simply sprinkle w/ powdered sugar.
If nonsweet fillings are used, reduce sugar to 1 Tbsp. Fillings could include sausage, eggs, seafood, cheese, pizza toppings or anything you like.
Soup's on!
Winter’s not over yet. Until the dark clouds clear and the evening chill warms, the thought of a nice bowl of soup and some bread for lunch or dinnertime sounds pretty good. Share your favorite recipes any time – your comments are always welcome!
Toasted Bread, Bean and Vegetable Soup
Broccoli Cheese Soup
Olive Garden Toscana Soup
Crescent Rolls
Marie Callender’s Famous Golden Cornbread
Toasted Bread, Bean and Vegetable Soup
Broccoli Cheese Soup
Olive Garden Toscana Soup
Crescent Rolls
Marie Callender’s Famous Golden Cornbread
Toasted Bread, Bean and Vegetable Soup
This recipe was found in a recent Sunset Magazine. It’s a hearty soup for a winter-won't-ever-end day. It’s easy to fix and healthy.
About 3 Tbsp. olive oil, divided
1/2 white onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped into 1/2-inch pieces
2 celery stalks, chopped into 1-inch pieces
1 1/2 quarts chicken broth
1 can (15 oz) cannellini (white) beans, drained and rinsed
4 whole canned tomatoes, quartered plus some juice
2 C. chopped Swiss chard
4 C. rough-textured day-old bread (like a french loaf), ripped into 1-1/2 inch pieces
Salt and pepper
2 Tbsp. each chopped fresh basil and cilantro
Parmesan cheese, grated (optional)
Heat 1 Tbsp. olive oil in large pot and saute onion and garlic until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, about five minutes. Stir in broth and beans, bring to a boil, reduce heat, cover and simmer about 15 minutes.
Add tomatoes and chard and simmer another 15 minutes.
Meanwhile, preheat oven to 350 degrees. Put bread pieces on a baking sheet. Drizzle with 2 Tbsp. olive oil, sprinkle with salt and pepper, and toast in oven until slightly golden, about 10 minutes.
Just before serving soup, add basil and cilantro and season to taste with salt and pepper.
Ladle soup into bowls and put crusty croutons on top. Add Parmesan if you wish.
About 3 Tbsp. olive oil, divided
1/2 white onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped into 1/2-inch pieces
2 celery stalks, chopped into 1-inch pieces
1 1/2 quarts chicken broth
1 can (15 oz) cannellini (white) beans, drained and rinsed
4 whole canned tomatoes, quartered plus some juice
2 C. chopped Swiss chard
4 C. rough-textured day-old bread (like a french loaf), ripped into 1-1/2 inch pieces
Salt and pepper
2 Tbsp. each chopped fresh basil and cilantro
Parmesan cheese, grated (optional)
Heat 1 Tbsp. olive oil in large pot and saute onion and garlic until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, about five minutes. Stir in broth and beans, bring to a boil, reduce heat, cover and simmer about 15 minutes.
Add tomatoes and chard and simmer another 15 minutes.
Meanwhile, preheat oven to 350 degrees. Put bread pieces on a baking sheet. Drizzle with 2 Tbsp. olive oil, sprinkle with salt and pepper, and toast in oven until slightly golden, about 10 minutes.
Just before serving soup, add basil and cilantro and season to taste with salt and pepper.
Ladle soup into bowls and put crusty croutons on top. Add Parmesan if you wish.
Olive Garden Toscana Soup
From the “Top Secret Restaurant Recipes” cookbook by Todd Wilbur.
2 3/4 C. chicken stock or broth
1/4 C. heavy cream
1 medium russet potato
2 C. chopped kale
1/2 lb. spicy Italian sausage
1/4 Teas. salt
1/4 Teas. crushed red pepper flakes
1. Combine the stock and cream in a saucepan over medium heat.
2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
3. Add the kale.
4. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2-inch thick. Add the sausage to the soup.
5. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.
Serves 4 as an appetizer, 2 as an entree.
2 3/4 C. chicken stock or broth
1/4 C. heavy cream
1 medium russet potato
2 C. chopped kale
1/2 lb. spicy Italian sausage
1/4 Teas. salt
1/4 Teas. crushed red pepper flakes
1. Combine the stock and cream in a saucepan over medium heat.
2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
3. Add the kale.
4. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2-inch thick. Add the sausage to the soup.
5. Add the spices and let the soup simmer for about 1 hour. Stir occasionally.
Serves 4 as an appetizer, 2 as an entree.
Crescent Rolls
I begged this recipe from a friend in Ashland after eating a dinner at their home. They’re tasty and have a nice look to them also. My sister-in-law who recently attended a Cooking With Beans class said she tried substituting the butter with 1/2 c. of mashed or blended white beans, drained, and it tastes the same, very good.
1 Tbsp. yeast
1 Tbsp. sugar
2 Tbsp. lukewarm water
Mix.
1 C. milk
3/4 teas. salt
1/2 C. butter
1/2 C. sugar
4 C. flour
3 eggs, beaten
Scald milk, add butter, cool to lukewarm. Add other ingredients, cover and let rise 5-6 hours (double in size). Knead one or two times. Divide in half. Roll into a circle, 1/8" thick, 12-15" across. Cut circle into 16 pieces (in pizza fashion). Roll each from the large to the small end and shape like a crescent. Place on cookie sheet, 16 to a sheet, 1" apart. Let rise 2-3 hours. Bake 5-6 minutes at 375.
Makes 32 rolls.
1 Tbsp. yeast
1 Tbsp. sugar
2 Tbsp. lukewarm water
Mix.
1 C. milk
3/4 teas. salt
1/2 C. butter
1/2 C. sugar
4 C. flour
3 eggs, beaten
Scald milk, add butter, cool to lukewarm. Add other ingredients, cover and let rise 5-6 hours (double in size). Knead one or two times. Divide in half. Roll into a circle, 1/8" thick, 12-15" across. Cut circle into 16 pieces (in pizza fashion). Roll each from the large to the small end and shape like a crescent. Place on cookie sheet, 16 to a sheet, 1" apart. Let rise 2-3 hours. Bake 5-6 minutes at 375.
Makes 32 rolls.
Marie Callender’s Famous Golden Cornbread
This recipe is a family favorite from Todd Wilbur’s book “Top Secret Restaurant Recipes.” This cornbread has a cake-like texture, and tastes great with or without the honey butter. Sometimes our family enjoys having this cornbread with chili.
1 1/4 C. all-purpose flour
3/4 C. cornmeal
2 Teas. baking powder
1/3 C. sugar
3/4 Teas. salt
1 1/4 C. whole milk
1/4 C. shortening
1 egg
Honey Butter:
1/2 C. (1 stick) butter, softened
1/3 C. honey
1. Preheat the oven to 400 degrees F.
2. Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.
3. Add the milk, shortening and egg and mix only until all the ingredients are well combined.
4. Pour batter into a greased 8X8-inch pan.
5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.
6. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.
1 1/4 C. all-purpose flour
3/4 C. cornmeal
2 Teas. baking powder
1/3 C. sugar
3/4 Teas. salt
1 1/4 C. whole milk
1/4 C. shortening
1 egg
Honey Butter:
1/2 C. (1 stick) butter, softened
1/3 C. honey
1. Preheat the oven to 400 degrees F.
2. Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.
3. Add the milk, shortening and egg and mix only until all the ingredients are well combined.
4. Pour batter into a greased 8X8-inch pan.
5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.
6. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.
Monday, January 4, 2010
Cooking with kids
Pretzels and Valentine cars are a hit
When boredom sets in for the kids, try these recipes for fun with them.
Kids can get creative with shaping soft pretzels. They can either have fun rolling them out like snakes and making the traditional pretzel shape or make other fun shapes like spirals or letters.
The Valentine’s Day cars are a blast to make also, but they may not last long enough to give away to a special friend!
Aunt Annie's Soft Pretzels
Valentine's Day Cars (Video)
When boredom sets in for the kids, try these recipes for fun with them.
Kids can get creative with shaping soft pretzels. They can either have fun rolling them out like snakes and making the traditional pretzel shape or make other fun shapes like spirals or letters.
The Valentine’s Day cars are a blast to make also, but they may not last long enough to give away to a special friend!
Aunt Annie's Soft Pretzels
Valentine's Day Cars (Video)
Valentine's Day Cars (Video)
Idea from Family Fun magazine Feb. 2009
These make a fun project for kids. Let them get creative! My kids added army men on top of theirs.
4 boxes of conversation heart candy (or more)
1 bag mini Reese’s Peanut Butter Cups
1 bag mini Hershey’s candy bars
1 bag Hershey’s kisses
Double stick tape
Use double stick tape to attach peanut butter cup wheels to the candy heart boxes. Tape on miniature chocolate bars for the roof, windows and grill. We used candy kisses for dual exhaust pipes.
These make a fun project for kids. Let them get creative! My kids added army men on top of theirs.
4 boxes of conversation heart candy (or more)
1 bag mini Reese’s Peanut Butter Cups
1 bag mini Hershey’s candy bars
1 bag Hershey’s kisses
Double stick tape
Use double stick tape to attach peanut butter cup wheels to the candy heart boxes. Tape on miniature chocolate bars for the roof, windows and grill. We used candy kisses for dual exhaust pipes.
Aunt Annie's Soft Pretzels
From cdkitchen.com
Ready in: 30-60 minutes
Serves/Makes: 12
Ingredients:
1-1/2 C. warm water
1-1/8 tsp. active dry yeast
2 Tbs. brown sugar
1-1/8 tsp. salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbs. baking soda
To taste coarse salt
4 Tbs. butter (melted)
Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
Ready in: 30-60 minutes
Serves/Makes: 12
Ingredients:
1-1/2 C. warm water
1-1/8 tsp. active dry yeast
2 Tbs. brown sugar
1-1/8 tsp. salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 Tbs. baking soda
To taste coarse salt
4 Tbs. butter (melted)
Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
Here’s to a healthy start to 2009!
JOHN DAY – OK, it’s January now and some of us may wonder how many extra pounds we packed on during the holidays. We can forget about that. Let’s just say it’s time to start anew and try out a few healthy recipes and get the new year off on the right foot!
In this blog, I’m including a few health-conscious recipes gathered from the community. Please send us your favorites and be a part of Grant County’s growing online recipe book!
Yummy Spinach Salad with Poppyseed Dressing
Million-Dollar Cookies
Taco Salad
Balsamic Glazed Chicken
Hamburger Skillet Oreganato
Greek Hillbilly Salad
Cholesterol Watcher's Quiche
Western Sizzlin Teriyaki Chicken Breast
In this blog, I’m including a few health-conscious recipes gathered from the community. Please send us your favorites and be a part of Grant County’s growing online recipe book!
Yummy Spinach Salad with Poppyseed Dressing
Million-Dollar Cookies
Taco Salad
Balsamic Glazed Chicken
Hamburger Skillet Oreganato
Greek Hillbilly Salad
Cholesterol Watcher's Quiche
Western Sizzlin Teriyaki Chicken Breast
Yummy Spinach Salad with Poppyseed Dressing
By Joelene Floyd
Salad ingredients:
1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 lb. shredded swiss cheese
Sprinkle on top:
1/2 lb. cooked crumbled bacon
1 can mandarin oranges, drained
1/2 C. glazed slivered almonds (To glaze almonds: cook on stovetop over low heat 1/2 cup slivered almonds with 3 Tbs. sugar, stirring for about 5-10 min., adding a 1/2 tsp. of water during the process.)
Dressing:
1 Tbs. poppy seeds
1/2 C. white vinegar
3/4 C. oil
2 Tbs. mustard (prepared)
1/3 C. sugar
1/3 C. grated onion
3/4 tsp. salt
“I like to use romaine lettuce and to add more fresh veggies to mine like: broccoli, cauliflower, shredded carrots, cranberries or raisins,” Joelene said. “You can make this anyway you wish.”
Salad ingredients:
1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
1/2 lb. shredded swiss cheese
Sprinkle on top:
1/2 lb. cooked crumbled bacon
1 can mandarin oranges, drained
1/2 C. glazed slivered almonds (To glaze almonds: cook on stovetop over low heat 1/2 cup slivered almonds with 3 Tbs. sugar, stirring for about 5-10 min., adding a 1/2 tsp. of water during the process.)
Dressing:
1 Tbs. poppy seeds
1/2 C. white vinegar
3/4 C. oil
2 Tbs. mustard (prepared)
1/3 C. sugar
1/3 C. grated onion
3/4 tsp. salt
“I like to use romaine lettuce and to add more fresh veggies to mine like: broccoli, cauliflower, shredded carrots, cranberries or raisins,” Joelene said. “You can make this anyway you wish.”
Million-Dollar Cookies
By Sherry Dress of Naturally Yours health-food store
(Some of the less well-known ingredients may be found at Naturally Yours.)
2 C. spelt four
1/2 C. butter
1/2 C. coconut oil (all coconut oil - one cup - can be used in place of butter)
2 C. sucanat, a less processed brown sugar
2 Tbs. vanilla
2 eggs, or mix 3 Tbs. applesauce, 1 Tbs. water, 2 Tbs. psyllium husk as egg replacer
2-1/2 C. oat flour or blend up oatmeal
1 Tsp. baking soda
1 Tsp. baking powder
Chocolate or carob chips, to your liking
1 C. coconut flakes
Optional: Add slivered almonds or other nuts, raisins, dates or other dried fruit, sesame seeds or flax seeds.
Preheat oven to 400 degrees F.
Mix butter, oil, sugar vanilla and eggs until creamy. In a separate bowl mix the dry ingredients, only until moist. Combine the dry and wet mixtures and then add the chips, coconut flakes and other extra ingredients you like. Place one-inch balls of dough on greased cookie sheet and bake 6-8 minutes, being careful not to overbake.
Cool for two minutes on cookie sheet before placing on wire racks - a secret to making moist cookies.
(Some of the less well-known ingredients may be found at Naturally Yours.)
2 C. spelt four
1/2 C. butter
1/2 C. coconut oil (all coconut oil - one cup - can be used in place of butter)
2 C. sucanat, a less processed brown sugar
2 Tbs. vanilla
2 eggs, or mix 3 Tbs. applesauce, 1 Tbs. water, 2 Tbs. psyllium husk as egg replacer
2-1/2 C. oat flour or blend up oatmeal
1 Tsp. baking soda
1 Tsp. baking powder
Chocolate or carob chips, to your liking
1 C. coconut flakes
Optional: Add slivered almonds or other nuts, raisins, dates or other dried fruit, sesame seeds or flax seeds.
Preheat oven to 400 degrees F.
Mix butter, oil, sugar vanilla and eggs until creamy. In a separate bowl mix the dry ingredients, only until moist. Combine the dry and wet mixtures and then add the chips, coconut flakes and other extra ingredients you like. Place one-inch balls of dough on greased cookie sheet and bake 6-8 minutes, being careful not to overbake.
Cool for two minutes on cookie sheet before placing on wire racks - a secret to making moist cookies.
Taco Salad
Contributed by Wendy Cleaver
This recipe comes from the "Take Shape for Life Program"
5 oz. ground turkey
1 Tbs. taco seasoning
2 Tbs. salsa
1 C. Romaine lettuce
1 C. iceberg lettuce
1/2 C. tomatoes, diced
1 Tbs. water
Brown the turkey, drain and add water and taco seasoning. Simmer on low heat for 5 min. Prepare lettuce and tomatoes and top with turkey and salsa. 1 serving.
This recipe comes from the "Take Shape for Life Program"
5 oz. ground turkey
1 Tbs. taco seasoning
2 Tbs. salsa
1 C. Romaine lettuce
1 C. iceberg lettuce
1/2 C. tomatoes, diced
1 Tbs. water
Brown the turkey, drain and add water and taco seasoning. Simmer on low heat for 5 min. Prepare lettuce and tomatoes and top with turkey and salsa. 1 serving.
Balsamic Glazed Chicken
Contributed by Wendy Cleaver
This recipe comes from the "Take Shape for Life Program"
Wendy says finding different ways to season food can make healthy meals more interesting to eat.
4 chicken breasts boneless skinless
onion slices, to your taste
1/8 C. water
2 Tbs. balsamic vinegar
Rub:
2 cloves garlic, minced
4 Tbs. fresh rosemary leaves, chopped
1 Tbs. black pepper
2 Tbs. extra virgin olive oil
Rinse chicken, pat dry. Combine ingredients for rub and place on chicken. Cover and refrigerate for 3 hours or overnight. Bake at 350 degrees F.
Put onion slices in the bottom of casserole dish top with chicken. Pour balsamic vinegar mixed with water over the chicken. Roast for 45 minutes until thoroughly cooked. Serve with broccoli. Serves 4.
This recipe comes from the "Take Shape for Life Program"
Wendy says finding different ways to season food can make healthy meals more interesting to eat.
4 chicken breasts boneless skinless
onion slices, to your taste
1/8 C. water
2 Tbs. balsamic vinegar
Rub:
2 cloves garlic, minced
4 Tbs. fresh rosemary leaves, chopped
1 Tbs. black pepper
2 Tbs. extra virgin olive oil
Rinse chicken, pat dry. Combine ingredients for rub and place on chicken. Cover and refrigerate for 3 hours or overnight. Bake at 350 degrees F.
Put onion slices in the bottom of casserole dish top with chicken. Pour balsamic vinegar mixed with water over the chicken. Roast for 45 minutes until thoroughly cooked. Serve with broccoli. Serves 4.
Hamburger Skillet Oreganato
Contributed by Scotta Callister
This recipe comes from a cookbook on her shelf, “The International Slim Gourmet Cookbook” by Barbara Gibbons
1 lb. lean ground beef
2. C. plain tomato juice
2 Tbs. Chianti or any dry red wine
1 large onion, sliced
2 medium zucchini, thinly sliced
1 Teas. oregano or Italian seasoning
1/2 Teas. fennel seeds (or try nutmeg)
Garlic salt and freshly ground pepper to taste
2 Tbs. grated sharp Romano cheese
Spray a large nonstick skillet or electric frying pan with cooking spray for no-fat frying. Flatten the ground meat in the skillet over high heat. When under side is brown, break up into chunks and turn over. Continue to cook until chunks are well browned. Drain off any fat carefully.
Add remaining ingredients except cheese. Cover and cook five minutes. Uncover and continue to cook until all liquid has evaporated, leaving a thick tomato sauce. Sprinkle on cheese and serve straight from the skillet. Makes four servings, about 220 calories each.
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1 lb. lean ground beef
2. C. plain tomato juice
2 Tbs. Chianti or any dry red wine
1 large onion, sliced
2 medium zucchini, thinly sliced
1 Teas. oregano or Italian seasoning
1/2 Teas. fennel seeds (or try nutmeg)
Garlic salt and freshly ground pepper to taste
2 Tbs. grated sharp Romano cheese
Spray a large nonstick skillet or electric frying pan with cooking spray for no-fat frying. Flatten the ground meat in the skillet over high heat. When under side is brown, break up into chunks and turn over. Continue to cook until chunks are well browned. Drain off any fat carefully.
Add remaining ingredients except cheese. Cover and cook five minutes. Uncover and continue to cook until all liquid has evaporated, leaving a thick tomato sauce. Sprinkle on cheese and serve straight from the skillet. Makes four servings, about 220 calories each.
Greek Hillbilly Salad
From “The International Slim Gourmet Cookbook” by Barbara Gibbons1 small cucumber
1 small onion, minced
2 tomatoes, cubed
1 Tbs. olive oil
1 Tbs. lemon juice
4 black olives, sliced
2 Tbs. olive liquid (from jar)
Salt, garlic salt, and coarsely ground black pepper
1 oz. cubed Feta cheese or Provolone
Peel and quarter the cucumber lengthwise, then strip away and discard the seeds. (This step may be omitted; the seeds are high in fiber - good for calorie counters.) Then slice the cucumber into bite-size chunks. Add remaining ingredients. Four servings, 90 calories each.
Cholesterol Watcher's Quiche
From “The International Slim Gourmet Cookbook” by Barbara Gibbons
Polyunsaturated Oil Pastry:
3/4 C. flour
1/2 tsp. salt
1/4 tsp. baking soda
3 Tbs. safflower oil (or canola)
4-6 tsp. ice water
Filling:
2 C. low-fat cottage cheese
1 Tbs. arrowroot or cornstarch
1 Tbs. lemon juice
3 eggs whites
1 tsp. salt
3 ounces lean cooked ham, cubed
2 onions, finely chopped
1-2 drops yellow food coloring (optional)
2 Tbs. grated Parmesan cheese
Prepare the pastry first. Stir dry ingredients together. Cut in oil with a fork; add only as much ice water as needed, until pastry will leave the sides of the bowl. Flatten, wrap, and chill. Roll out on a floured board with a floured roller. Line a round 9-inch nonstick cake pan, discarding the excess.
Beat the cottage cheese, arrowroot, and lemon juice smooth. In another bowl, beat the egg whites and salt until soft peaks form. Gently fold together the cottage-cheese mixture, the egg-white mixture, the ham and onions. Stir in yellow food coloring, if desired. Spoon the mixture into the pie crust and sprinkle with Parmesan cheese. Bake in a preheated 350-degree oven for 1 hour, or until set. Six meal-size servings, 225 calories each; sixteen appetizer servings, 85 calories each.
Polyunsaturated Oil Pastry:
3/4 C. flour
1/2 tsp. salt
1/4 tsp. baking soda
3 Tbs. safflower oil (or canola)
4-6 tsp. ice water
Filling:
2 C. low-fat cottage cheese
1 Tbs. arrowroot or cornstarch
1 Tbs. lemon juice
3 eggs whites
1 tsp. salt
3 ounces lean cooked ham, cubed
2 onions, finely chopped
1-2 drops yellow food coloring (optional)
2 Tbs. grated Parmesan cheese
Prepare the pastry first. Stir dry ingredients together. Cut in oil with a fork; add only as much ice water as needed, until pastry will leave the sides of the bowl. Flatten, wrap, and chill. Roll out on a floured board with a floured roller. Line a round 9-inch nonstick cake pan, discarding the excess.
Beat the cottage cheese, arrowroot, and lemon juice smooth. In another bowl, beat the egg whites and salt until soft peaks form. Gently fold together the cottage-cheese mixture, the egg-white mixture, the ham and onions. Stir in yellow food coloring, if desired. Spoon the mixture into the pie crust and sprinkle with Parmesan cheese. Bake in a preheated 350-degree oven for 1 hour, or until set. Six meal-size servings, 225 calories each; sixteen appetizer servings, 85 calories each.
Western Sizzlin Teriyaki Chicken Breast
From “Top Secret Restaurant Recipes” by Todd Wilbur
Teriyaki Sauce:
3/4 C. water
1/2 C. soy sauce
1 slice onion, quartered (1/4-inch thick)
2 nickel-size slices peeled gingerroot, halved
2 cloves garlic, quartered
1/3 C. sugar
1/3 C. pineapple juice (from canned pineapple slices)
2 Tbs. vinegar
1 Tbs. cornstarch
4 boneless, skinless chicken breast halves
4 canned pineapple slices in juice (5.5 oz. can)
1. Combine 1/2C. water (use 1/4 C. water later) with the soy sauce in a small saucepan over high heat. Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
2. Strain off the onion, ginger and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.
3. Add the sugar, pineapple juice and vinegar to the pan.
4. Combine the cornstarch with the remaining 1/4 C. water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back in the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 C. of marinade.
5. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container or casserole dish. Keep the other half of the sauce for later to brush over the chicken while it grills, and to serve on the side as additional marinade. Marinate the breasts in your refrigerator for at least 2 hours.
6. When you are ready to cook the chicken, preheat your barbecue or stovetop grill to high. Grill the chicken on each side for 5-7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.
Teriyaki Sauce:
3/4 C. water
1/2 C. soy sauce
1 slice onion, quartered (1/4-inch thick)
2 nickel-size slices peeled gingerroot, halved
2 cloves garlic, quartered
1/3 C. sugar
1/3 C. pineapple juice (from canned pineapple slices)
2 Tbs. vinegar
1 Tbs. cornstarch
4 boneless, skinless chicken breast halves
4 canned pineapple slices in juice (5.5 oz. can)
1. Combine 1/2C. water (use 1/4 C. water later) with the soy sauce in a small saucepan over high heat. Add the onion, gingerroot, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
2. Strain off the onion, ginger and garlic and return the liquid to the saucepan over low heat. Discard the vegetables.
3. Add the sugar, pineapple juice and vinegar to the pan.
4. Combine the cornstarch with the remaining 1/4 C. water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back in the heat. Continue to simmer, stirring often, for 1 minute or so, until the mixture thickens. This will make about 1 C. of marinade.
5. When the teriyaki sauce has cooled, pour half of it over the chicken breasts arranged in a covered container or casserole dish. Keep the other half of the sauce for later to brush over the chicken while it grills, and to serve on the side as additional marinade. Marinate the breasts in your refrigerator for at least 2 hours.
6. When you are ready to cook the chicken, preheat your barbecue or stovetop grill to high. Grill the chicken on each side for 5-7 minutes or until done. When you flip the chicken over the first time, put a slice of pineapple on top of each breast, and brush with the leftover teriyaki sauce. When the chicken is done, serve with rice and/or steamed vegetables.
Here are the 12 Cookies of Christmas!
Twelve treats for your Christmas trays
Christmastime’s a-comin’ and it’s time to crack open the cookbooks and decide which sweet treats we’ll make for goody trays to give to family and friends.It’s hard to choose a favorite when there are so many good ones, so I’m sharing 12 on the recipe blog -www.myeaglenews.com/kitchen. Several in the mix come from Grant County kitchens.
Check out all the recipes, and feel free to add your own cookies, candies, quick breads and other mouth-watering delights.
Dixie Beard's Cracker Candy
Louise Nelson’s Kisses Peanut Butter Blossoms
Louise Nelson’s Cranberry Bars
World Peace Cookies
Jim Johnston’s Oreo Truffles
Dan’s Date Cookies by Kathryn McKrola
Rozanne Mullin’s Chocolate Covered Cherries
Ineta Carpenter’s Gingerbread Cookies
Citrusy Shortbread Cookies
Joan Bowling’s Refrigerated Sugar Cookies
Ineta Carpenter’s Gingersnap cookies
Ineta Carpenter’s Cake Mix Cookies
Ineta Carpenter’s Cake Mix Cookies
1 pkg of any flavor cake mix, except carrot
1 cube butter
1 egg
Mix well and drop by spoonfuls on ungreased cookie sheet. Bake at 350 F for 8-9 minutes.
An alternative (by Joan Bowling):
1 pkg cake mix
1/3 c. oil
2 eggs, beaten
No eggs, no oil alternative (by Joan Bowling):
Three overripe bananas two cups oatmeal and makes a moist cookie that is fat free.
1 cube butter
1 egg
Mix well and drop by spoonfuls on ungreased cookie sheet. Bake at 350 F for 8-9 minutes.
An alternative (by Joan Bowling):
1 pkg cake mix
1/3 c. oil
2 eggs, beaten
No eggs, no oil alternative (by Joan Bowling):
Three overripe bananas two cups oatmeal and makes a moist cookie that is fat free.
Ineta Carpenter’s Gingersnap cookies
1 1/2 C. margarine
1/2 C. molasses
2 C. sugar
Cream ingredients then add:
2 eggs
Mix well, then add:
4 teas. baking soda
2 teas. ginger
2 teas. cinnamon
2 teas. cloves
4 cups flour
Mix well and drop by spoonfuls on cookie sheet and bake for 10 mins. at 350 F.
If you want them crispy leave on cookie sheet for 1 minute, for chewy remove immediately.
1/2 C. molasses
2 C. sugar
Cream ingredients then add:
2 eggs
Mix well, then add:
4 teas. baking soda
2 teas. ginger
2 teas. cinnamon
2 teas. cloves
4 cups flour
Mix well and drop by spoonfuls on cookie sheet and bake for 10 mins. at 350 F.
If you want them crispy leave on cookie sheet for 1 minute, for chewy remove immediately.
Dixie Beard's Cracker Candy
Ingredients:butter for spreading on foil
1 C. butter
1 C. brown sugar
Saltine crackers
chocolate chips
chopped nuts, optional
Line a large cookie sheet with foil. Smear foil with butter and line with crackers. Preheat oven to 350 F.
In a saucepan combine 1 C. packed brown sugar and 1 C. butter. Heat to boiling, stirring constantly. Boil for three minutes, still stirring constantly. Take off heat and immediately pour over crackers, covering them evenly. Sprinkle chocolate chips and nuts over and put in oven for 5 minutes or until it’s bubbling (may take longer).
After candy cools lift the foil to pop crackers up.
Louise Nelson’s Kisses Peanut Butter Blossoms
48 Hershey’s Kisses chocolates
1/2 C. shortening
3/4 C. creamy peanut butter
1/3 C. granulated sugar
1/3 C. packed light brown sugar
1 egg
2 tables. milk
1 teas. vanilla
1 1/2 C. all purpose flour
1 teas. baking soda
1/2 teas. salt
granulated sugar to roll cookies in before baking
Preheat oven to 375 F. Remove foil from Kisses. Beat the shortening an peanut butter in a large bowl until well blended. Add the sugars and beat until fluffy. Add egg, milk and vanilla and beat well. Stir the flour, baking soda and salt and gradually beat into the rest of the mixture. Shape the dough into 1" balls and roll in granulated sugar and place on ungreased cookie sheet. Bake for 8-10 minutes until lightly browned. Immediately press candy kiss into each cookie. Remove to a wire rack and let them cool completely - as they cool the cookies will crack around the edges. If you are stacking the cookies, wait until completely cooled.
1/2 C. shortening
3/4 C. creamy peanut butter
1/3 C. granulated sugar
1/3 C. packed light brown sugar
1 egg
2 tables. milk
1 teas. vanilla
1 1/2 C. all purpose flour
1 teas. baking soda
1/2 teas. salt
granulated sugar to roll cookies in before baking
Preheat oven to 375 F. Remove foil from Kisses. Beat the shortening an peanut butter in a large bowl until well blended. Add the sugars and beat until fluffy. Add egg, milk and vanilla and beat well. Stir the flour, baking soda and salt and gradually beat into the rest of the mixture. Shape the dough into 1" balls and roll in granulated sugar and place on ungreased cookie sheet. Bake for 8-10 minutes until lightly browned. Immediately press candy kiss into each cookie. Remove to a wire rack and let them cool completely - as they cool the cookies will crack around the edges. If you are stacking the cookies, wait until completely cooled.
Louise Nelson’s Cranberry Bars
1 1/2 C. graham cracker crumbs (about 24)
1/2 C. butter or margarine melted
1 1/2 C. white baking chips
1 1/2 C. dried cranberries, roughly chopped
1 14 oz. can of sweetened condensed milk
1 C. dry flaked coconut
1 C. pecan halves
Combine graham crackers and butter and press into a greased 13x9 baking pan. In a bowl combine remaining ingredients and mix well. Gently spread over crust. Bake at 350 F for 25-28 minutes until the edges are golden brown. Let pan cool on wire rack then cut into bars. Should yield about 3 doz.
Louise says, “It’s sweet but it’s good.”
1/2 C. butter or margarine melted
1 1/2 C. white baking chips
1 1/2 C. dried cranberries, roughly chopped
1 14 oz. can of sweetened condensed milk
1 C. dry flaked coconut
1 C. pecan halves
Combine graham crackers and butter and press into a greased 13x9 baking pan. In a bowl combine remaining ingredients and mix well. Gently spread over crust. Bake at 350 F for 25-28 minutes until the edges are golden brown. Let pan cool on wire rack then cut into bars. Should yield about 3 doz.
Louise says, “It’s sweet but it’s good.”
World Peace Cookies
Found at www.splendidtable.org, excerpted from “Baking: From My House to Yours” by Dorie Greenspan. I also saw this recipe in the Oregonian FoodDay sometime ago.
These were on Christmas trays our family put together in 2007. They have a nice chocolatey and salty taste to them - try the sea salt. It can be found at the grocery store and Naturally Yours. -AC
Makes about 36 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
These were on Christmas trays our family put together in 2007. They have a nice chocolatey and salty taste to them - try the sea salt. It can be found at the grocery store and Naturally Yours. -AC
Makes about 36 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Jim Johnston’s Oreo Truffles
The Johnstons brought these to our home one year and they have been a family favorite ever since.
1 pkg Oreos, ground fine with food processor
1 1/2 , 8 oz pkg cream cheese, room temperature and microwave a little (30 seconds or so).
Mix well. Chill.
Roll into balls then dip in melted chocolate bark (1/2 package) dip with toothpick and chill.
To make more, and use up two packages of cream cheese (instead of 1 1/2 packages) use another 1/3 package of Oreos, or use three packages of cream cheese and two packages of Oreos.
1 pkg Oreos, ground fine with food processor
1 1/2 , 8 oz pkg cream cheese, room temperature and microwave a little (30 seconds or so).
Mix well. Chill.
Roll into balls then dip in melted chocolate bark (1/2 package) dip with toothpick and chill.
To make more, and use up two packages of cream cheese (instead of 1 1/2 packages) use another 1/3 package of Oreos, or use three packages of cream cheese and two packages of Oreos.
Dan’s Date Cookies by Kathryn McKrola
Submitted by Beth Spell
Beth says, “This is my mother’s (Kathryn McKrola) recipe for my brother’s favorite Christmas cookie. I think this is a double recipe - she has another that is a triple recipe, as he really liked these cookies, and she wanted to have plenty.”
4 C. brown sugar
4 eggs, beaten
2 C. shortening or margarine
7 C. flour
2 teas. vanilla
2 C. dates, chopped
2 C. nuts, chopped
4 tables. cream
2 teas. cream of tartar
2 teas. baking powder
5 drops maple flavoring (not pancake syrup but the extract)
1. Cream sugar eggs, and shortening (she always used Parkay margarine for baking, I use butter)
2. Mix in flavorings and cream (half and half works)
3. Add dry ingredients, mix well and add nuts (we use pecans)
4. Form into rolls about 2-2 1/2 inches in diameter about 8-10 inches long, wrap in wax paper and chill over night
5. Slice into slightly over 1/4 inch slices and bake at 400 F for 10 minutes or until lightly golden.
Beth says, “This is my mother’s (Kathryn McKrola) recipe for my brother’s favorite Christmas cookie. I think this is a double recipe - she has another that is a triple recipe, as he really liked these cookies, and she wanted to have plenty.”
4 C. brown sugar
4 eggs, beaten
2 C. shortening or margarine
7 C. flour
2 teas. vanilla
2 C. dates, chopped
2 C. nuts, chopped
4 tables. cream
2 teas. cream of tartar
2 teas. baking powder
5 drops maple flavoring (not pancake syrup but the extract)
1. Cream sugar eggs, and shortening (she always used Parkay margarine for baking, I use butter)
2. Mix in flavorings and cream (half and half works)
3. Add dry ingredients, mix well and add nuts (we use pecans)
4. Form into rolls about 2-2 1/2 inches in diameter about 8-10 inches long, wrap in wax paper and chill over night
5. Slice into slightly over 1/4 inch slices and bake at 400 F for 10 minutes or until lightly golden.
Rozanne Mullin’s Chocolate Covered Cherries
This is one of Rozanne’s Christmas traditions that everyone in the family looks forward to!
Place maraschino cherries on a cookie sheet, or other surface that will fit in your freezer, so that they are not touching. Freeze for a few hours or overnight. In a crock pot melt in equal parts milk chocolate chips and chocolate almond bark.
Dip cherries in chocolate mixture using a toothpick, skewer or a small size knitting hook (don’t laugh - a cherry on a hook like that doesn’t fall off!). If you have a knitting hook you’ll also want a toothpick to carefully slide the cherry off and onto wax paper or foil.
Let them set up and enjoy! Be sure to make a few extra!
(If you don’t plan on making too many, you could try melting the chocolate mixture - break up the chocolate almond bark - in the microwave. Try heating it for one minute, then stop and stir every 30 seconds so it doesn’t overcook.)
Place maraschino cherries on a cookie sheet, or other surface that will fit in your freezer, so that they are not touching. Freeze for a few hours or overnight. In a crock pot melt in equal parts milk chocolate chips and chocolate almond bark.
Dip cherries in chocolate mixture using a toothpick, skewer or a small size knitting hook (don’t laugh - a cherry on a hook like that doesn’t fall off!). If you have a knitting hook you’ll also want a toothpick to carefully slide the cherry off and onto wax paper or foil.
Let them set up and enjoy! Be sure to make a few extra!
(If you don’t plan on making too many, you could try melting the chocolate mixture - break up the chocolate almond bark - in the microwave. Try heating it for one minute, then stop and stir every 30 seconds so it doesn’t overcook.)
Ineta Carpenter’s Gingerbread Cookies
In a large pot, over medium low heat, combine the following and stir until dissolved:
1 C. margarine
1 C. pancake syrup
1 C. white sugar
1 C. brown sugar
3 1/2 teas. cinnamon
1/2 teasp. ginger
1 tablesp. cardamom
1/2 teasp. cloves
1/2 teas. allspice
1 t. salt
Remove from heat and cool. Then add:
2 beaten eggs
1 teas. baking soda dissolved in 1/8 C. warm water
6 C. flour
Mix and chill overnight.
Roll out to about 1/4 inch thickness and cut desired shapes. Bake at 350 F. for 6-8 minutes.
1 C. margarine
1 C. pancake syrup
1 C. white sugar
1 C. brown sugar
3 1/2 teas. cinnamon
1/2 teasp. ginger
1 tablesp. cardamom
1/2 teasp. cloves
1/2 teas. allspice
1 t. salt
Remove from heat and cool. Then add:
2 beaten eggs
1 teas. baking soda dissolved in 1/8 C. warm water
6 C. flour
Mix and chill overnight.
Roll out to about 1/4 inch thickness and cut desired shapes. Bake at 350 F. for 6-8 minutes.
Citrusy Shortbread Cookies
Adapted from a recipe found at www.familycircle.com
I first tried this one last summer, and it was a hit with our family. I made only half with dried fruit and nuts since two of my boys don’t care for those extras.
Ingredients
1 1/2 C. (3 sticks) unsalted butter, softened
1 1/2 C. plus 2 tables. sugar
2 egg yolks
2 tables. almond extract
1 teas. each orange and lemon zest
3 C. flour
1/4 teas. salt
1 beaten egg white
Chopped nuts or dried fruit (optional)
Directions
1. Heat oven to 325°F. Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 1 1/2 cups of the sugar.
2. Slowly add egg yolks, and beat well until smooth. Beat in almond extract and zest.
3. Stir in flour and salt until combined.
4. Spread dough evenly into prepared pan, flattening as smoothly as possible.
5. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
6. Bake at 325°F for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
(Tip: I used dried cherry-flavored cranberries, chopped, and walnuts when I tried this delicious recipe. Chopped pistachios added would make a Christmasy combination. Also, I pressed the fruit and nuts into the dough slightly.)
I first tried this one last summer, and it was a hit with our family. I made only half with dried fruit and nuts since two of my boys don’t care for those extras.
Ingredients
1 1/2 C. (3 sticks) unsalted butter, softened
1 1/2 C. plus 2 tables. sugar
2 egg yolks
2 tables. almond extract
1 teas. each orange and lemon zest
3 C. flour
1/4 teas. salt
1 beaten egg white
Chopped nuts or dried fruit (optional)
Directions
1. Heat oven to 325°F. Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 1 1/2 cups of the sugar.
2. Slowly add egg yolks, and beat well until smooth. Beat in almond extract and zest.
3. Stir in flour and salt until combined.
4. Spread dough evenly into prepared pan, flattening as smoothly as possible.
5. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
6. Bake at 325°F for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
(Tip: I used dried cherry-flavored cranberries, chopped, and walnuts when I tried this delicious recipe. Chopped pistachios added would make a Christmasy combination. Also, I pressed the fruit and nuts into the dough slightly.)
Joan Bowling’s Refrigerated Sugar Cookies
Mix well:
2 eggs, beaten
2 cubes margarine
1 cup sugar
1 cup powdered sugar
1 cup oil
add:
1 teas. cream of tartar
1 teas. salt
1teas. baking soda
1 teas. vanilla
1 teas. almond extract
4 1/2 C. flour
Mix well and refrigerate overnight. Roll out to about a 1/4" thickness and cut with cookie cutters or make ball and flatten with a glass. Bake on a lightly greased cookie sheet for 10 minutes at 350 F.
Cool and decorate.
Joan says this makes a good-size batch of sugar cookies, and they raise well.
2 eggs, beaten
2 cubes margarine
1 cup sugar
1 cup powdered sugar
1 cup oil
add:
1 teas. cream of tartar
1 teas. salt
1teas. baking soda
1 teas. vanilla
1 teas. almond extract
4 1/2 C. flour
Mix well and refrigerate overnight. Roll out to about a 1/4" thickness and cut with cookie cutters or make ball and flatten with a glass. Bake on a lightly greased cookie sheet for 10 minutes at 350 F.
Cool and decorate.
Joan says this makes a good-size batch of sugar cookies, and they raise well.
Thanksgiving Trimmings
Thanksgiving’s just around the corner. The thought of it conjures up all the wonderful traditions my husband’s family has developed over the years: the tablecloth is signed by everyone at the table, and later one of my sisters-in-law embroiders the signatures (each year a different color); Grandpa always says the prayer for the feast; and the next day we load up into trucks and SUVs to find the perfect Christmas trees.One tradition is still boggling my mind - each sibling’s family is in charge of bringing one type of dish to the Thanksgiving feast.
Most years our family brings rolls - lots and lots because it seems you can never have enough - but this year I’ve been asked to bring a vegetable dish.
I didn’t want to make a boring green-bean casserole, so I’m considering a couple of cauliflower dishes.
Feel free to try talking me into a favorite veggie dish of yours. This will also be a good drop off spot for the rest of your Thanksgiving trimming ideas - all those side dishes to go with the turkey: a savory turkey dressing, jazzed up mashed potatoes and gravy, your mom’s best roll recipe or your good-to-the-last crumb pie and dessert recipes - does your aunt Carol make a mean yam dish with those marshmallows on top? Please also include your favorite recipes for the leftover turkey.
Whether you’re surrounded at the table by hoards of family and friends or just you and the cat and dog, I hope you’ll find many reasons to be grateful this Thanksgiving Day!
I look forward to hearing from you!
Twice-Baked Cauliflower
Cauliflower Crunch