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Reply
| | From:  Genie· (Original Message) | Sent: 2/21/2008 8:50 PM |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:35 PM |
Pickled Tongue Ingredients (6 servings) *Ingredients*
1 Beef Tongue NOTE!!
Instructions PICKLED TONGUE
This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect!
3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs Garlic bowls and pans when cooking 1 1/2C. Virgin Olive Oil the tongue, as metal will 1/4C. Parsley (dried or fresh) change the flavor of the 3/4T. Sweet Basil meat, leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste
*Directions*
1. Place tongue in glass saucepan with enough water to cover it.
2. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 min.- hour.
3. While the tongue is boiling, prepare the marinade in a glass bowl.
4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press to crush the cloves, or you can crush them with the flat side of a knife.
rest of the herbs and spices.
6. When the tongue has cooled enough to handle, peel by slicing thinly with a sharp paring knife, removing all the taste buds and the fat at the base of the tongue. Then proceed in slicing the tongue widthwise.
lid, and layer with the marinade.
8. Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days.
9. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp.
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:36 PM |
EASTER WHITE LASAGNA
8 lasagna noodles, uncooked
1-1/2 pounds ground round
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 cup half-and-half
3 ounces cream cheese, softened
1/2 cup dry white wine
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded gouda cheese
12 ounces small-curd cottage cheese
1 large egg, lightly beaten
2 cups (8 ounces) shredded mozzarella cheese
Cook noodles according to package directions, drain and set aside. Cook ground beef and the next 3 ingredients in a large skillet, stirring until meat crumbles, drain. Stir in basil and next 5 ingredients. Stir in wine and cheddar and gouda cheeses; cook, stirring constantly until cheeses melt. Set aside. Combine cottage cheese and egg, set aside. Arrange half of noodles in a lightly greased 13x9x2-inch baking dish, top with half each of meat mixture, cottage cheese mixture and mozzarella cheese. Repeat layers with remaining meat mixture, cottage cheese mixture and mozzarella cheese. Bake uncovered at 350 degrees for 40 minutes. Let stand 10 minutes before serving. | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:37 PM |
Easter Sunday Soup - BettyGa
This is a soup we make for Easter Sunday - but, as with anything, it is great anytime. I usually make this recipe for 22-25 people, but have cut it down for 6-8 servings (at least two bowls for everyone).
Prepare the croutons, meatballs and cheese the day before you need them.
French Toast Croutons
6 slices of sandwich bread
2-3 eggs
1/2 cup milk
1/2 cup grated Parmesan or Romano cheese
salt and pepper to taste
Meatballs
1/2 lb ground beef - preferably 84% lean
1 egg
1/2 (or a little more) grated Italian cheese--Parmesan is okay
3/4 cup grated dry bread crumbs
1 scant tbsp crushed dried basil
1 scant tbsp crushed dried marjoram
Cheese cubes
Buy about 1 to 1 1/4 lbs of provolone cheese at the deli and have the deli slice it into 1/2-inch thick slices. Then cut the slices into 1/2-inch cubes. Place in a plastic bag and refrigerate.
To prepare the croutons
Mix together the eggs, milk, cheese, salt, and pepper. Dig the bread into the egg mixture and either grill until golden brown on both sides or pan fry with just a dot of butter until golden brown on both side. When the bread has cooled, cut into 3/4-inch square pieces. Place in plastic bag and refrigerate.
To prepare the meatballs
Mix everything together. These should taste and have the texture of regular meatballs used with spaghetti. However, make very small meatballs--even smaller than would be made for Swedish meatballs. They should be about large marble size when cooked. We like to broil them to remove most of the grease, but they can be pan-fried. Cool and refrigerate.
Soup recipe
1 good soup bone - or use a little less than 1 lb of chuck roast or two to three short ribs
3-4 pieces of chicken--breast, wing, and back or any parts of the chicken you like for soup stock
1 large onion
2 carrots
3 stalks celery, leaves included
1 to 2 pints of canned whole tomatoes - crushed
1 clove garlic, minced
salt and pepper to taste
In a large pot - at least 8 quarts - place the beef and chicken. Cover with water and bring to a boil. When scum forms, remove from the heat and throw out the water. Rinse the pot and the meat well. Place the meat back into the pot.
Add the tomatoes. Wash the celery and chop. Add to the pot. Wash and peel the carrots. Cut the carrots in half then slice and add to the pot. Peel the onion and grate on the large hole of the grater--you can also chop the onion if you like but grating it really releases the flavor. Add the onion to the pot. Add salt and pepper to taste. You will probably have to add more as the soup cooks.
Then cover all with water up to an inch of the rim of the pot. Place on medium high heat and simmer for at least 2-3 hours.
About 1 hour before you will be serving the soup, remove the soup meat and chicken - being careful to remove any bones from the soup.
Add the meatballs to the soup and continue simmering for another hour.
TO SERVE: Place two to three tbsp of the cheese cubes in each bowl. Also, place a handful of the French Toast Crouton in each bowl. Ladle the hot soup over all being sure to include a few of the meatballs into each bowl. Enjoy.
This recipe sounds longer than it actually takes to prepare. Making the meatballs and the croutons the day ahead takes about 1 hour - if that. And preparing the soup takes about 1/2 hour to 45 minutes.
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:37 PM |
Cream of Broccoli Soup----Jolene 4 teaspoons margarine 3/4 cup chopped onion 2 large cloves of garlic, finely chopped 1 1/3 pounds trimmed broccoli stems and florets 2 2/3 cup skim milk 1 can (12 oz.) evaporated skim milk 3/4 teaspoon salt white pepper 1 teaspoon ground coriander In a heavy 2 quart saucepan melt the margarine, then add the onion and garlic and cook for a couple of minutes. Add the broccoli and both milks, and cook over low heat for 25 minutes. In a blender or food processor puree the soup in batches, then transfer to a saucepan. Stir in s and p and coriander. Heat slowly for 3 minutes and serve. Makes 8 3/4 cup servings |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:38 PM |
| Easter Sunday Soup
Prepare the croutons, meatballs and cheese the day before you need them.
French Toast Croutons
6 slices of sandwich bread
2-3 eggs
1/2 cup milk
1/2 cup grated Parmesan or Romano cheese
salt and pepper to taste
Meatballs
1/2 lb ground beef - preferably 84% lean
1 egg
1/2 (or a little more) grated Italian cheese--Parmesan is okay
3/4 cup grated dry bread crumbs
1 scant tbsp crushed dried basil
1 scant tbsp crushed dried marjoram
Cheese cubes
Buy about 1 to 1 1/4 lbs of provolone cheese at the deli and have the deli
slice it into 1/2-inch thick slices. Then cut the slices into 1/2-inch
cubes. Place in a plastic bag and refrigerate.
To prepare the croutons
Mix together the eggs, milk, cheese, salt, and pepper. Dig the bread into
the egg mixture and either grill until golden brown on both sides or pan fry
with just a dot of butter until golden brown on both side. When the bread
has cooled, cut into 3/4-inch square pieces. Place in plastic bag and
refrigerate.
To prepare the meatballs
Mix everything together. These should taste and have the texture of regular
meatballs used with spaghetti. However, make very small meatballs--even
smaller than would be made for Swedish meatballs. They should be about large
marble size when cooked. We like to broil them to remove most of the grease,
but they can be pan-fried. Cool and refrigerate.
Soup recipe
1 good soup bone - or use a little less than 1 lb of chuck roast or two to
three short ribs
3-4 pieces of chicken--breast, wing, and back or any parts of the chicken
you like for soup stock
1 large onion
2 carrots
3 stalks celery, leaves included
1 to 2 pints of canned whole tomatoes - crushed
1 clove garlic, minced
salt and pepper to taste
In a large pot - at least 8 quarts - place the beef and chicken. Cover with
water and bring to a boil. When scum forms, remove from the heat and throw
out the water. Rinse the pot and the meat well. Place the meat back into the
pot.
Add the tomatoes. Wash the celery and chop. Add to the pot. Wash and peel
the carrots. Cut the carrots in half then slice and add to the pot. Peel the
onion and grate on the large hole of the grater--you can also chop the onion
if you like but grating it really releases the flavor. Add the onion to the
pot. Add salt and pepper to taste. You will probably have to add more as the
soup cooks.
Then cover all with water up to an inch of the rim of the pot. Place on
medium high heat and simmer for at least 2-3 hours.
About 1 hour before you will be serving the soup, remove the soup meat and
chicken - being careful to remove any bones from the soup.
Add the meatballs to the soup and continue simmering for another hour.
TO SERVE: Place two to three tbsp of the cheese cubes in each bowl. Also,
place a handful of the French Toast Crouton in each bowl. Ladle the hot soup
over all being sure to include a few of the meatballs into each bowl. Enjoy.
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:40 PM |
EASTER HAM GLAZE 1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves
Soak apricots in cider for 1 hour. After ham has cooked 1-1 1/2 hours, remove from oven. Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound. | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:42 PM |
Easter Fruit Basket | | | Ingredients | | | 1 | medium-sized watermelon | | 1 | cantaloupe | | 1 | honeydew melon | | 1 | papaya | | 1 cup | strawberries | | 1 cup | blueberries | | 1 | orange | | 1 | lime | | | | Preparation | | Cut watermelon into "basket" shape. Scoop watermelon into melon balls. Cut cantaloupe and honeydew melon and scoop melon balls. Cut the papaya and strawberries into slices. Combine all fruits, including the blueberries, gently in a large bowl and fill watermelon "basket." Cut the oranges and lime into slices and garnish. Yield:
10 servings | | | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:44 PM |
| Scalloped Pineapple 1 quart beads cubes- 6-7-slices 1 can drained pineapple chunks 2 Cups sugar 1 stick melted oleo 3 eggs slightly beaten 1/2 cup half and half or milk mix all ingrediants well Bake 1 hour at 350 degrees goes great with ham | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:44 PM |
Easy Baked Chicken & Potatoes For Easter Ingredients - 1 3-4 pound fryer, cut into-serving pieces
- 3 tb Vegetable oil
- 6 Potatoes, peeled & quartered
- 1 c Crushed tomatoes
- 2 tb Parsley
- 1 ts Basil
- 2 Cloves garlic, minced
- Salt and pepper to taste
- 1/4 c Grated Parmesan cheese
Directions Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan.
Place chicken in pan and place potatoes between the chicken pieces.
Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and the oil.
Bake in 375 degree F. oven for 1 1/4 hours, or until chicken is done.
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:45 PM |
Stuffed Pork Roast----Jolene ¼ lb. bulk pork sausage
2 cups herb seasoned stuffing mix
1 cup peeled, chopped, tart apple
¾ cup hot water
½ cup diced celery
½ cup raisins
1 tbsp. diced onion
½ tsp. salt
½ tsp. sage
1/8 tsp. pepper
1 (4-6 lb.) boneless, rolled pork loin roast
½ tsp. salt, divided
½ tsp. pepper, divided
½ tsp. ground coriander, divided (optional)
6 slices bacon
1 (10 oz.) jar cherry preserves
2 tbsps. orange marmalade
cherry tomatoes Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside. Separate pork into two pieces. Sprinkle flat sides with ¼ tsp. each of salt, pepper and coriander. Spoon stuffing mixture lengthwise over one piece of pork. Top with remaining pork; turn under ends. Tie securely with heavy string at 2" to 3" intervals. Sprinkle outside with remaining ¼ tsp. each of salt, pepper and coriander. Place the roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast. Bake 325° 1 hour. |
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Reply
| | | From: Genie· | Sent: 6/22/2008 5:45 PM |
GLAZED PORK ROAST----Jolene
3 lb. pork loin roast
1/2 c. teriyaki baste and glaze sauce
2 Tbsp. red currant jelly
1 Tbsp. dry sherry
1 tsp. grated fresh ginger root
1/8 tsp. ground cloves
Pierce top of roast several times with fork. Place pork on rack in shallow roasting pan. Roast at 325 degrees for 1 hour 45 minutes, or until meat thermometer inserted into thickest part reaches 160 degrees.
Meanwhile, combine teriyaki baste and glaze, jelly, sherry, ginger, and cloves. Brush pork with the mixture every 10 minutes during the last 30 minutes of cooking time.
Remove pork to serving platter and let stand 10 minutes before carving. Meanwhile, pour 1/2 cup water in roasting pan, stirring to combine with pan drippings; bring to a boil. Slice roast into serving pieces and serve with pan drippings. Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 10/7/2008 7:54 PM |
| Tropical Stuffing
This is great served with Easter ham. I just bake it in a jelly roll pan.
1 loaf (16 oz.) bread, cut into 1" cubes
1 can (15 oz.) pineapple chunks in juice, drained
1 cup chopped celery
1 medium onion, diced
1 can (8 oz.) water chestnuts, diced, drained
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1-1/2 tsp. dried sage, crumbled
1 tsp. poultry seasoning
1/8 tsp. ground black pepper
1/4 tsp. salt
1-1/2 tsp. cinnamon
2 cups chicken broth
Cut bread into 1" cubes. Place in a large bowl and add pineapple, celery,
onion, water
chestnuts, almonds and raisins. Mix well and set aside.
In a small bowl, stir seasonings with stock. Pour stock evenly over dry
ingredients and toss.
To stuff a turkey:
Fill main turkey cavity and neck cavity with stuffing. Bake remaining
dressing in a dish as
outlined below.
*To bake dressing in pan:
Preheat oven to 350° F. Butter a 10" x 15" jelly roll baking pan. Transfer
dressing to pan.
Cover with buttered foil and bake until heated through, about 45 minutes.
Uncover and
bake until top is golden brown, about 15 more minutes.
Serves: 12 to 14.
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:35 PM |
This simple-to-make bread will become part of your Easter tradition. Orange Filled Easter Bread - Bread Ingredients:
- 5 large eggs, uncooked, washed
1 (1-pound) loaf frozen sweet bread dough, thawed
3 tablespoons orange marmalade
Egg Wash Ingredients: - 1 large egg
1 tablespoon water -
- Decorations Ingredients:
- Decorator sugar
Non-toxic Easter egg dye - Divide bread dough in half lengthwise on floured surface. Press each half into 22 x 3-inch rectangle. Spread each half with 1 1/2 tablespoons marmalade to within 1/2-inch from edge. Pinch edges of rectangles together tightly to form rope. Pinch ends to seal.
- Shape ropes into loosely twisted ring on greased baking sheet, leaving spaces between twists for eggs. Insert 5 washed eggs into spaces. Cover; let rise in warm place until double in size (30 to 40 minutes).
- Heat oven to 350*F. Beat 1 egg and water in small bowl; brush over dough. Sprinkle with decorator sugar. Bake for 20 to 25 minutes or until bread is golden brown. Remove from pan; place on wire rack.
- Carefully loosen eggs with tip of teaspoon. Let cool 15 minutes. Remove eggs carefully using spoon. Clean eggs, if necessary. Tint eggs with egg dye, as desired. Place tinted eggs back into bread.
Makes 5 servings. Tip: Bread dough can be thawed in resealable plastic food bag overnight in the refrigerator. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:06 AM |
| PICKLED EGGS AND RED BEETS | | | 2 c. (about 1 lb.) young beets
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 tsp. salt
Small piece stick cinnamon
3 or 4 whole cloves
6 hard cooked eggs Wash beets; cut off leaves and stems, leaving about 1 inch of the root end. Cook until tender. Drain and skin. Boil together for 10 minutes all remaining ingredients except the eggs. Let the beets stand in this liquid for several days. Add whole, hard cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days. I usually buy canned pickled beets and just add the boiled eggs. Very colorful to serve at Easter. | | |
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