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RECIPE: SAUSAGE CAMPFIRE PACKETS *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1 lb. skinless polish sausage cut in 1" pieces
3 potatoes, peeled & diced
1 onion, diced
1/2 cup baby carrots
1/4 head of green cabbage, shredded
salt & pepper to taste
1/2 cup of margarine
DIRECTIONS:
Cut 12" X 12" squares of aluminum foil. Layer the vegetables
and polish sausage in each square and add approx. 1/4
cup of water per package. Leave enough room to bring the
foil to the top and fold and seal. Then do the same with the
ends. Repeat until all vegetables and sausage have been used.
Cook on grill on low approx. 1/2 hour. The carrots seem to
take the longest time.
MAKING VEGGIE POCKETS FOR THE CAMPFIRE:
Before leaving for the camping trip take frozen vegetables
and place into foil packets with margarine and ice cubes,
packet will be hard. Double wrap the packet in case of
leakage on the grill. Place the foil packets in a plastic
zip storage bag to put into the cooler. Remove from the
plastic bag when ready to use. Cook over the grill until
packet becomes softer. After a couple of times you will know
when it is done, it usually takes 15 - 20 minutes. The
margarine and ice cubes steam the vegetables over the grill.
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RECIPE: BBQ'd CHICKEN SALAD
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INGREDIENTS:
4 boneless, skinless chicken breasts, cooked and shredded
6 stalks celery, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 (14 ounce) can corn, drained
1/2 cup barbeque sauce
1/4 cup mayonnaise
DIRECTIONS:
Combine chicken, celery, bell pepper, onion, and corn in
a large bowl. In a small bowl, combine barbeque sauce and
mayonnaise. Pour over chicken and toss gently to coat.
Chill. Serve on lettuce-lined plates or with pita bread.
GETTING THE BEST FLAVOR OUT OF CHICKEN BREASTS:
Poaching is one of the best method of cooking chicken
for salads. When shredded or diced, the 4 poached chicken
breasts yield 2 1/2 to 3 cups of delicately flavored, moist
meat for salads, casseroles and sandwiches. The following
poaching method is nearly effortless and speedy enough to
be completed in 15 or 20 minutes.
Bring 3 cups of defatted chicken broth or water to a boil
in a 1 1/2-quart pan over medium-high heat. Into the boiling
liquid carefully slip four boneless, skinless chicken breast
halves (about 1 1/2 pounds). Immediately reduce the heat to
medium-low, cover the pan and simmer gently until the thickest
part of the chicken is fork-tender (approximately 8 to 10
minutes).
To use the chicken right away, transfer it to a cutting
board to cool sufficiently for shredding or slicing. (Save
the broth for another purpose.) To use the chicken later,
place it, along with the cooking liquid, into a shallow dish
and refrigerate until the chicken is cool to the touch. Cover
the dish and store the chicken and broth for up to 2 days.
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RECIPE: CREAM CHEESE DIP FOR FRESH FRUITS
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INGREDIENTS:
4 ounces cream cheese
2 tablespoons cream
3 teaspoons honey
3/4 teaspoon vanilla
1/16 teaspoon nutmeg
1/16 teaspoon cinnamon
3 teaspoons fresh lemon juice
2 tablespoons diced toasted almonds
DIRECTIONS:
Blend together all ingredients except almonds. Chill.
When ready to serve place dip in small bowl. Top with
almonds. Place bowl on plate and surround with assorted
fruits such as banana slices, melon cubes, grapes,
strawberries and peach or nectarine slices.
~* RECIPE FOR A HOME *~
One-Half cup of friendship
Add a cup of thoughtfulness.
Cream together with a pinch of tenderness.
Very lightly beat in a bowl of loyalty.
A cup of faith, one of hope and one of charity.
Be sure to add a spoonful of each,
of gaiety that sings, and
Add the ability to laugh at little things,
Moisten with sudden tears of heartfelt sympathy.
Bake in good natured pan and serve repeatedly!!
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RECIPE: Pasta & Walnut Fruit Salad
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INGREDIENTS:
8 ounces shell macaroni, uncooked
8 ounces plain yogurt
1/4 can frozen orange juice concentrate, thawed
15 ounce canned mandarin oranges, drained
1 cup red seedless grapes
1 cup seedless white grapes
1 cored, diced red apple
1/2 cup celery, sliced
1/2 cup walnut halves
lettuce, for garnish
strawberry, for garnish
DIRECTIONS:
Cook pasta according to package directions. Chill in cold
water and drain well. Blend orange juice concentrate and
yogurt well. Toss mixture with remaining ingredients and
pasta. Cover and chill thoroughly. Serve on a bed of lettuce.
Garnish with fresh strawberries.
*** TRIVIA: WHAT IS A "WALDORF SALAD"? ***
If you're among the many people who've wondered why they
call it that, wonder no more...I found the answer:
Waldorf salad [WAWL-dorf] Created at New York's Waldorf-
Astoria Hotel in the 1896 not by a chef but by the maitre
d'hotel Oscar Tschirky, the Waldorf salad was an instant
success.the original version of this salad contained only
apples, celery and mayonnaise. Chopped walnuts later became
an integral part of the dish. Waldorf salad is usually
served on top of a bed of lettuce.
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RECIPE: APPLE CRUMB PIE
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INGREDIENTS:
4 Johnathan apples
1/2 cup sugar
1 teaspoon cinnamon
1 prepackaged pie shell, thawed
Crumb topping:
1/2 cup sugar
3/4 cup flour
1/3 cup butter
DIRECTIONS:
Cut apples in 1/8 and arrange in a pastry lined pan. Mix
the 1/2 cup of sugar with the cinnamon. Sprinkle over the
apples. Mix all topping ingredients together until crumbly
and spread out over the apples. Bake at 400 degrees for
40-50 min.
MORE APPLES HELP
Traditional slicing methods call for quartering and coring
apples. Another way is to shave off slices from the outside
with a paring knife, turning the apple in quarter turns.
Continue slicing until you reach the core, and then discard
the core. If you need to peel the apple, always do so before
cutting up the apple.
If you need to core an apple, a melon baller is the best tool
to use. Cut the apples in half, and then use the large side
of melon baller; it will remove the core and seeds and leave
an even, circular hole.
Prick the skin of apples a few times with the tip of a paring
knife before baking to keep them from bursting. To keep baked
apples from shrinking, remove a horizontal slice of peel from
around the middle.
If using apples in fruit salad, combine them with citrus
fruits such as oranges. Squeeze some of the orange juice over
the diced apples and then toss them with the orange sections.
The juice will keep the apples from darkening.
Pssst...did you know that apples keep longer if you make sure
they don't touch one another?
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RECIPE: BANANA SPLIT DESSERT
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INGREDIENTS:
8 tablespoons butter or margarine
2 cups graham cracker crumbs
2 1/3 cups confectioner's sugar
8 ounces (1 pkg) cream cheese, softened
1 5-ounce can crushed pineapple
1 cup prepared whipped cream
3-6 bananas, sliced
1 package instant chocolate pudding
1 1/2 cups milk
additional whipped Cream for Topping
maraschino cherries and chopped nuts or favorite garnish
DIRECTIONS:
To prepare the first layer of your banana split dessert,
melt butter in a 9-inch by 13-inch glass baking dish. Stir
in graham cracker crumbs and press with a fork to make crust.
Bake for about 5 minutes in a pre-heated 200-F degree oven.
Set aside to cool. Prepare the second layer by combining
sugar, cream cheese, pineapple, and prepared whipping cream
in a large mixing bowl. Beat with a mixer to thoroughly
combine all ingredients. Spread the mixture evenly over the
top of the graham cracker crust. Slice enough bananas to
completely cover the pineapple-cream layer of your dessert.
Prepare instant chocolate pudding with milk and pour mixture
over the top of the banana slices. Refrigerate to set and
store.
Just prior to serving, top with additional whipped cream,
and sprinkle with nuts and maraschino cherries. Refrigerate
to store.
QUICK TIPS FOR LOWERING THE FAT IN CHOCOLATE DESSERTS:
For those of us that have to give in...
Use unsweetened cocoa, with just one gram of fat per tablespoon,
in place of baking chocolate for chocolate flavor with less
fat--in some recipes.
Replace some of the oil or shortening with fruit purees--apple,
prune, or banana. Purees also add moisture to recipes.
Use a reduced-fat spread in place of some of the stick margarine
or butter. You may need to adjust the recipe to compensate for
additional water contained in the spread.
Use reduced-fat or nonfat dairy products--milk, yogurt, sour
cream, cream cheese, cottage cheese whenever possible.
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RECIPE: CARIBBEAN PICNIC PIE
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INGREDIENTS:
3/4 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon sugar
1/2 teaspoon each, salt and dried thyme
Zest and juice of one lime
1/4 cup cold water
3 tablespoons olive oil
1 medium red potato, diced
1 small yam, peeled and diced
1 small yellow onion, diced
1/2 cup shredded carrot
1/4 cup diced red bell pepper
3 cloves garlic, minced
1/2 teaspoon each, thyme, ground ginger, black pepper, and
cinnamon
1/4 teaspoon each, ground cayenne pepper, nutmeg, cloves,
and allspice
1 cup chopped packed spinach
1 tablespoon minced sun-dried tomato
2 tablespoons each, soy sauce and red wine vinegar
1 teaspoon Dijon mustard
Cooking spray
DIRECTIONS:
In a medium mixing bowl, whisk together flours, sugar, salt,
and thyme. Make a well in the center and add lime zest, juice,
water, and 2 tablespoons oil. Stir with a spoon, then using
your hands, press the dough together into a ball. Transfer
the ball from hand to hand, pressing it until it holds
together well. Gently knead a few times, flatten the ball
into a disc, wrap in plastic and set aside. In a large skillet
over medium heat, saute potato, yam, onion, carrot, bell
pepper, garlic, and spices in 1 tablespoon oil, stirring
frequently, for 10 minutes, or until slightly soft. Stir in
spinach and tomato. In a small bowl, whisk together soy sauce,
vinegar, and mustard and add to the skillet. Stir to deglaze
the pan and coat the vegetables with juices. Remove from heat
and set aside. Preheat oven to 350 degrees and spray a pie pan.
Place dough between layers of plastic wrap or wax paper and
roll out into a 13-inch circle; transfer to prepared pan.
Mound filling in the center, leaving a border of dough about
6 inches wide all around. Gather the edges of the dough up and
over the filling, toward the center, pleating and pressing as
you go, to form a deep, flattened pouch-like pie about 7 inches
in diameter with an opening on top about 3 inches across. Bake
for 1 hour and 15 minutes, or until potatoes are tender and
crust is browned.
HELP WITH ONIONS:
1 small onion, finely chopped, will give you 1/4 cup.
You can peel an onion easily if you hold it under warm or
hot running water. A wet onion is easier to peel than a dry
one. If you need only part of an onion, don't peel it before
cutting. The unused portion will keep better in the
refrigerator is the skin is still on. A partially frozen
onion is easy to slice and chop and --best of all-- causes
no tears.
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RECIPE: PEPPERONATA MIXTURE
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INGREDIENTS:
1/2 cup olive oil
2 tablespoons minced garlic
1/2 yellow onion, minced
2 red bell peppers
2 green bell peppers
1 yellow bell pepper (or another green or red one)
2 tomatoes, peeled, seeded and coarsely chopped
2 teaspoons salt
1/4 cup fresh oregano leaves
1/2 red onion, sliced into paper thin slices for garnish
2 tablespoons minced parsley for garnish
DIRECTIONS:
In a large skillet over medium heat, heat the 1/2 cup olive
oil until it is hot but not smoking. Add garlic and yellow
onion and saute, stirring until lightly colored (apx 3 min).
Halve the peppers; remove seeds and trim away white ribs.
Cut lengthwise into strips 1/2 inch wide. Add all peppers to
skillet at one time and stir to blend with garlic-onion mixture.
Add tomatoes and salt and mix gently. Scatter oregano leaves
across top. Cover and simmer slowly until peppers are soft
(12 to 15 minutes). Remove from heat and transfer to serving
bowl to cool. Serve peppers at room temperature, garnishing
the top with sliced red onion and minced parsley.
PICKING PEPPERS:
Choose peppers that feel heavy for their size; they will
have thick, meaty walls. Avoid anything with soft spots or
shriveled areas. Bell peppers should be firm and shiny.
You can keep peppers in a plastic bag in the refrigerator
for up to 1 week.
Ever feel awkward when it comes time to slice or stuff
these puppies? Here's the scoop on getting the most out
of your produce.
If stuffing or slicing, ribs and seeds should be removed.
To keep peppers whole for stuffing, cut about 1/4 to 1/2
inch off top and scoop out or trim away seeds and white
ribs. If peppers will be sliced, cut them in half, then
trim away stem, seeds and ribs.
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RECIPE: PEACHY CARAMEL COBBLER
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INGREDIENTS:
1 can sliced peaches, (29 ounces)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 package refrigerated caramel-Danish rolls w/nuts
1/2 teaspoon grated lemon rind, optional
3/4 cup ginger ale
1 tablespoon butter or margarine
DIRECTIONS:
Drain peaches, reserving 1 cup syrup; set aside. Combine
flour, salt, commercial nut mixture from refrigerated
rolls, and lemon rind, if desired, in a heavy saucepan.
Stir in ginger ale and reserved peach syrup. Cook over
medium heat, stirring constantly, until smooth and
thickened. Stir in butter and peaches; bring to a boil.
Pour hot peach mixture into a lightly greased 8-inch square
baking dish. Separate caramel rolls, and arrange on top of
mixture. Bake at 375 degrees F for 18 to 23 minutes or
until rolls are golden brown.
LAST MINUTE PICNIC CHECKLIST: You may pack some finger-
licking-good food, but don't forget napkins and other
supplies. Expand on this basic list according to your
mood or theme, adding flowers or the good silver for a
more romantic occasion. And don't leave the Frisbees,
playing cards, or your dog behind.
Dishes
Cups
Cutlery
Serving utensils
Napkins, paper towels, wet naps
Basket or cooler
Ice, ice packs, frozen gel packs
Thermoses
Hot and cold food containers
Plastic bottles and pitchers, instead of glass
Blanket and tablecloth
Garbage bags (for refuse and to serve as ground cover)
Bottle opener and corkscrew
Sunglasses
Sunscreen
Bug repellent
First aid supplies
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SECRET RECIPE: COPY OF MCDONALDS SWEET & SOUR SAUCE
1/4 cup peach preserves
1/4 cup apricot preserves
2 Tbls. light corn syrup
2 Tbls. water
1 1/2 Tbls. distilled white vinegar
1 1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/2 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. garlic powder
DIRECTIONS:
Puree all ingredients in a blender until smooth. Bring mixture
to a boil in a saucepan over medium heat, stirring constantly.
Boil for 5 minutes, stirring constantly. Remove from heat and
allow to cool. Pour into a sealable container, cover, and keep
refrigerated.
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RECIPE: GRILLED MIXED VEGGIE FOIL PACKETS
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INGREDIENTS:
8 small leeks
4 med. zucchini
8 med. tomatoes
1/4 cup chopped fresh basil
1/2 cup apple cider
1/4 tsp. salt
1/8 tsp. black pepper
DIRECTIONS:
Prepare the grill. Cut 4-12 inch squares of foil. Trim
off and discard the tough green tops and roots from the
leeks. Split leeks lengthwise and rinse thoroughly under
cold water to remove any sandy grit. Remove ends from
zucchini and quarter lengthwise. Blanch tomatoes for 30
seconds, then transfer to a colander and cool under running
water. Peel tomatoes, cut crosswise in half and gently
squeeze to remove the seeds. Cut the tomatoes into quarters.
Divide the vegetables evenly among the foil squares and
sprinkle each portion with basil and cider. Fold the edges
of the foil together and crimp. Place packets on the grill
and cook for 15-20 minutes, or until vegetables are tender.
Before serving you can season with desired amount of salt
and pepper.
HOW TO SPY A GREAT WATERMELON - 3 things:
1. Choose a firm, symmetrical fruit that is free of
bruises, cuts and dents.
2. Before you buy, pick up your melon. The heavier it
feels, the better -- a good watermelon is 92% water,
which makes up most of its weight.
3. on the underside of the watermelon there should be
a creamy yellow spot from where it sat on the ground
and ripened in the sun.
--> HOW TO CUT A WATERMELON:
Cut watermelon in half lengthwise.
Cut each half in half again lengthwise.
Cut each quarter into slices as pictured above.
DE-SEEDING A WATERMELON:
Cut watermelon in half, then in quarters. Cut through the
flesh of the melon along the seed line with a pairing knife.
Now, lift off the piece of the melon you just cut. Using a
fork, scrape the seeds from the piece you just removed and
the remaining flesh on the rind.
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November Recipes and Helpful Cooking Tips *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: SWEET POTATO SOUFFLE
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INGREDIENTS:
3 cups cooked whole sweet potatoes
1 cups sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla
TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine
DIRECTIONS:
Peel potatoes, slice and cook in water until tender. Beat
with electric mixer until smooth. Add margarine, sugar, salt,
eggs, milk and vanilla. Mix well (it looks thin). Pour into
a greased casserole dish and bake at 400 degrees for 35 minutes
or until it looks firm. Mix topping ingredients and cover top
of potatoes. Bake 10 minutes or until brown.
WE'RE TALKIN' TURKEY TIPS:
You should only buy a fresh turkey if you do your shopping
within 1 or 2 days of when you plan to serve it. Otherwise
a frozen bird is the way to go. If you have room to store it,
plan on shopping for that frozen turkey well in advance. At
the market, look for one that is solidly frozen.
Many frozen turkeys are now available pre-basted, and some
are pre-stuffed. By reading the label carefully, you can be
sure of getting exactly what you want.
A whole frozen turkey - prestuffed or unstuffed - can be
stored in your home freezer at 0 degrees Fahrenheit or below
for up to one year without appreciable loss of quality. Keep
a prestuffed turkey in the freezer until you are ready to
cook it. It should NOT be thawed, because bacteria can develop
in the stuffing while the turkey thaws. Frozen whole turkeys
do not need to be prewrapped for freezer storage unless the
packaging has been opened or is punctured or torn.
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RECIPE: BEGINNER'S CRANBERRY SAUCE
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INGREDIENTS:
24 ounces fresh or frozen whole cranberries (washed and picked over)
2 cups Sugar
2 cup Water
2 whole cinnamon sticks
DIRECTIONS:
Mix sugar and water in a sauce pan. Stir to dissolve sugar and
add cinnamon sticks. Bring to boil, add cranberries, return to
boil, reduce heat. Boil Gently stirring occasionally, for 10
minutes or until the berries begin to pop. Remove from heat. Cool
completely at room temperature and refrigerate.
CRANBERRY TIPS:
* When washing, look for bright, plump cranberries and
pick out any soft, crushed, or shriveled berries.
* Peak season is September through December.
* Fresh cranberries will keep in the refrigerator for
4-8 weeks.
* You can freeze fresh cranberries for longer storage.
* You can substitute frozen cranberries in most recipes
calling for fresh.
* Do not wash cranberries until ready for use, as
moisture will cause quicker spoilage.
* When the recipe says "cook until the cranberries pop",
don't expect popcorn. This simply mean the berry's
outer skin will expand until it bursts
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* MAKE YOUR OWN PUMPKIN PUREE FOR PUMPKIN PIE:
I figured while they're available or if you've still got
a fresh one around, get out your food processor and try
making your own.
PUMPKIN PUREE
Take a 2-pound pumpkin:
Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
the rest.
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IT AINT EASY BEING GREEN:
Here is some skinny on what to look for with greens...
Pick greens that have a rich color and a bouncy look. Yellowing,
limpness, and spotting are signs the greens are old and may
taste sour when cooked.
Washing and Storing...
It's important to wash greens carefully since dirt often gets
between the leaves. Trim the stems, rinse the leaves, then
plunge them into a large bowl or sink filled with water. Let
them soak for a few minutes while the dirt settles to the bottom.
Repeat as necessary. To store, refrigerate greens in plastic bags.
Cooking Greens...
Size is the secret to cooking greens. Young, small greens are
great raw in a salad or a sandwich. Medium-sized greens should
be cooked lightly, like wilting or stir-frying. Fully mature
greens should be roasted or stewed to mellow them.
** A cold snap brings out the flavor. Ask at the farmers' market
or check with the grocer to find out where your greens are grown.
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RECIPE: HASH BROWN TATER CASSEROLE
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INGREDIENTS:
2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped
Toppings
2 cups crushed potato chips
1/2 cup melted butter
DIRECTIONS:
Defrost potatoes. Combine melted butter, salt, pepper,
soup and sour cream. Mix hash browns with onion, celery
and cheese. Mix in soup mixture. Pour into a greased 9x12
inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven
for 45 minutes or until topping is golden brown. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
TIME TO CLEAN UP FOR THE UPCOMING THANKSGIVING HOLIDAY:
Don't be caught with a messy kitchen. Here are a few
tips to help get you started.
Cleaning Kitchen Counter tops
Use a mild dish washing liquid for plastic lamination and
rinse well afterwards to prevent residue from getting on
food.
Cleaning Vinyl Floors
Mop with a mild detergent and wait awhile to allow it
to penetrate the ground-in dirt. Cleaning Safety Tip
Don't mix cleaning products like ammonia and bleach.
They can be toxic.
Cleaning with Automatic-Dishwasher Detergent.
Automatic-dishwasher detergent works well on refrigerators,
stoves, floors, walls and glass. Dissolve 1/4 cup in one
gallon of very hot water. Wipe with a dry cloth afterward.
Wear rubber gloves and test first to make sure that what
you're cleaning is colorfast.
Glassware
Use the bartender's method for speedy stemware washing.
Holding the base, pump the glass vigorously in very hot
sudsy water, then quickly pup it in hot clear water (cooler
water may shatter it) Dry upside down on a cotton towel.
For extra-shiny, streakless glasses, add a little vinegar
or borax to the final rinse water. If glasses have hard-water
stains, rub them with a scouring pad dipped in vinegar.
Never use hot water, harsh soaps, ammonia or washing soda
on silver or gold-rimmed glasses. A well-lathered shaving
brush cleans deeply etched or hobnailed glass especially
well. If eggs have dried on your patterned glass tableware,
rub off the residue with a slice of lemon.
Refrigerator Odors
A little vanilla poured on a piece of cotton and placed
in the refrigerator will eliminate odors. After cleaning
the refrigerator add a dash of lemon extract to the rinse
water for a fresh scent.
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MAKE YOUR OWN FRESH BREAD CRUMBS:
You don't need to waste your money by buying bread crumbs.
Instead, make your own and store them in an air-tight jar.
Lightly toast six slices of bread. Tear the bread into pieces
and place in a food processor or blender; then blend to the
consistency of coarse crumbs.
Variation: Add dried herbs of choice to the blender, or
rub the slices with three cloves of peeled garlic before
whirling them into crumbs.
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HELPFUL SOUP MAKING TIPS:
* Soups and stews should only simmer (NEVER BOIL) when
cooking.
* Refrigerate cooked stews and soups overnight before
serving. The fat will rise to the top and you can skim
it off before heating and serving.
* In a hurry to skim the fat from the soup? An ice cube
floated in the soup will help to congeal the fat and make
it easier to remove.
* A leaf of lettuce dropped in a pot of soup absorb the
grease from the top.
* Freeze the liquids from canned mushrooms or vegetables;
use it in soups or stews later.
* To remove excessive salt from soup, drop in a sliced
raw potato.
* Another way to thicken your soup, take some of the cooked
vegetables out of the soup and puree in the blender. Then
return to the original soup mixture.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*  For more recipes and cooking tips; visit: Sis's Country Home at: |
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 Recipes for November Part 2 *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: CREAMY SPINACH CASSEROLE
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INGREDIENTS:
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika
DIRECTIONS:
Thaw spinach and press or squeeze to remove excess water. Grease
a casserole dish and set aside. In a large mixing bowl, combine
the spinach, cream cheese, parmesan and 1/4 cup of melted butter.
Spoon into casserole dish. Sprinkle with the breadcrumbs and
paprika, and drizzle with remaining 1/4 cup of butter. Bake at
350 degrees for 25 minutes.
GENERAL CASSEROLE HELPERS:
When you don't have the specific casserole baking dish
called for in a recipe, it's best to think big. Opt to
use a pan of equal or slightly greater volume. However,
if you substitute a pan that is shallower than the one
specified, reduce the baking time by 25 percent, if the
pan is deeper increase the baking time by 25 percent.
To save time, though not necessary money, stock up on pre-cut
and peeled vegetables like carrots, onions, and broccoli
florets available in either your supermarket produce aisle or
salad bar-you'll discover they make casserole preparation a
snap.
Because generally a casserole takes anywhere from 20 minutes
to 2 hours to bake, you ought to consider using dried herbs
in dishes which require longer cooking (more than an hour)
rather than delicate fresh herbs which tend to lose their
flavor when exposed to extended periods of high heat.
Want to make that casserole au gratin? Simply sprinkle the
assembled dish with grated cheese and bread crumbs moistened
with a little melted butter and dried herbs if desired and
continue baking until filling is cooked and topping is melted
and bubbling.
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RECIPE: CLASSIC TURKEY STUFFING
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INGREDIENTS:
1/4 cup butter
2 garlic cloves, minced
1 cup fresh mushrooms, chopped
1 large onion, finely chopped
1 cup celery, finely chopped
1/4 cup bacon bits
4 cup multigrain bread, dried and cut into 1/2 inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons poultry seasoning
1/4 teaspoon dried oregano
2 tablespoons dried parsley
1 1/4 c chicken or vegetable broth
DIRECTIONS:
Brown garlic in butter. Add mushrooms and saute. Add the rest
of the vegetables and cook until they begin to soften. Stir
bacon bits into mixture, then lower heat to medium and add bread
cubes and seasonings. Continue cooking for approximately 5 more
minutes stirring continuously. Add hot vegetable stock and mix
well. Cover and cook over low heat for at least 30 minutes,
stirring frequently, until bread cubes have broken down. (the
secret to a good turkey stuffing is in the slow cooking and the
frequent stirring).
TURKEY STUFFING TIPS:
* ALWAYS Make at least double the stuffing you need for the
turkey and cook the extra stuffing in a casserole dish. For
an extra taste delight, sprinkle some of the turkey juice or
canned broth over the stuffing.
* Warning: To Avoid food poisoning, don't add the stuffing
to the turkey, until you are ready to cook. Turkey stuffing
can easily be contaminated if left inside the turkey, even
when refrigerated.
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RECIPE: DOUBLE BAKED SWEET POTATOES
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INGREDIENTS:
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts
DIRECTIONS:
Preheat oven to 400 degrees. Rub skins with oil wrap each
in aluminum foil. Bake in preheated oven for 1 hour, or
until soft when poked in the center. In a large bowl combine
cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh
into the creamy mixture. Caution they will be very hot so
this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back
into each potato skin and bake for about 10-15 minutes more
at 350 degrees just to heat through.
SHOPPING FOR SWEET POTATOES:
There are two basic types of sweet potato: Moist (orange-
fleshed) and dry (yellow-fleshed). The sweeter orange-
fleshed sweet potato varieties dominate the U.S. market,
The moist-fleshed potatoes are often called "yams," but
this is a misnomer: The true yam is a large (up to 100
pounds) root vegetable grown in Africa and Asia and rarely
seen in the western world (except in cans). However,
common usage has made the term "yams" acceptable when
referring to sweet potatoes.
Unless your produce market labels sweet potatoes as
being orange- or yellow-fleshed, you may not be sure
exactly what you're getting. Although the orange-fleshed
type tends to be plumper and its skin a little redder
(a hint of the orange flesh below), and the yellow-fleshed
type a little narrower with a tan skin, when they aren't
side by side, it's pretty difficult to judge the difference.
In most instances, you can assume you're getting orange-
fleshed sweet potatoes. If you are actively seeking the
yellow-fleshed, you should ask the produce manager.
Select sweet potatoes that are heavy for their size, and
buy similar-sized potatoes if you plan to cook them whole,
so that the cooking time will be uniform. Choose potatoes
that are smooth, hard, and free of bruises or decay, which
may appear as shriveled or sunken areas or black spots.
Even if cut away, a decayed spot may have already imparted
an unpleasant flavor to the entire potato.
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RECIPE: BEGINNER'S CRANBERRY SAUCE
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INGREDIENTS:
24 ounces fresh or frozen whole cranberries (washed and picked over)
2 cups Sugar
2 cup Water
2 whole cinnamon sticks
DIRECTIONS:
Mix sugar and water in a sauce pan. Stir to dissolve sugar and
add cinnamon sticks. Bring to boil, add cranberries, return to
boil, reduce heat. Boil Gently stirring occasionally, for 10
minutes or until the berries begin to pop. Remove from heat. Cool
completely at room temperature and refrigerate.
CRANBERRY TIPS:
* When washing, look for bright, plump cranberries and
pick out any soft, crushed, or shriveled berries.
* Peak season is September through December.
* Fresh cranberries will keep in the refrigerator for
4-8 weeks.
* You can freeze fresh cranberries for longer storage.
* You can substitute frozen cranberries in most recipes
calling for fresh.
* Do not wash cranberries until ready for use, as
moisture will cause quicker spoilage.
* When the recipe says "cook until the cranberries pop",
don't expect popcorn. This simply mean the berry's
outer skin will expand until it bursts
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RECIPE: CHEESE BISCUITS
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INGREDIENTS:
teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or ginger ale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter
DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and
cheese. Drop by large spoonfuls onto greased baking sheet.
Bake for 8-10 minutes. After baking, (while hot) brush
on melted butter or margarine mixed with garlic powder,
parsley flakes and Italian seasoning (a little seasoning
goes a long way.) Serve hot.
MAKE YOUR OWN PUMPKIN PUREE FOR PUMPKIN PIE:
I figured while they're available or if you've still got
a fresh one around, get out your food processor and try
making your own.
PUMPKIN PUREE
Take a 2-pound pumpkin:
Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
the rest.
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RECIPE: ROASTED PUMPKIN SEEDS WITH A KICKER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
2 cups pumpkin seeds
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon cumin
DIRECTIONS:
Separate the seeds from the stringy pumpkin guts, rinse
well and dry with paper towels. Mix olive oil, cayenne
pepper, cumin and salt. Add seeds to bowl and toss to
coat evenly. Spread out on a baking sheet and roast in
a preheated 350 degree oven for 30 minutes or until
golden brown. Stir the seeds every 10 minutes or so
during the roasting so that they will cook evenly.
* TOASTED PUMPKIN SEEDS
1 cup green (hulled) pumpkin seeds (not roasted; 5 oz)
1 teaspoon olive oil
Fine sea salt to taste
Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet
(preferably cast-iron) over moderate heat, stirring const-
antly, until puffed and golden, 4 to 5 minutes. Transfer to
a bowl and stir in oil and sea salt.
Makes about 1 cup.
Gourmet
September 2002
PUMPKIN SEED PRALINE
1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted
Preheat oven to 250 degrees F. Lightly oil a large sheet of
foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart
heavy saucepan over moderately low heat, stirring slowly
with a metal fork, until melted and pale golden. Cook cara-
mel without stirring, swirling pan, until deep golden.
Immediately stir in pumpkin seeds and quickly pour onto foil,
spreading into a thin sheet before it hardens. (If caramel
hardens and is difficult to spread, put in a 400°F oven un-
til warm enough to spread, 1 to 2 minutes.)
Cool praline on baking sheet on a rack until completely
hardened, then break into large pieces.
* SPICED PUMPKIN PANCAKES
1 1/4 cups unbleached all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups whole milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil
Maple syrup
Whisk first 5 ingredients in large bowl to blend. Whisk milk,
pumpkin, egg yolks, melted butter and vanilla in medium bowl
to blend well. Add pumpkin mixture to dry ingredients; whisk
just until smooth (batter will be thick). Using electric
mixer, beat egg whites in another medium bowl until stiff
but not dry. Fold whites into batter in 2 additions. Brush
large nonstick skillet with oil; heat over medium heat.
Working in batches, pour batter by 1/3 cupfuls into skillet.
Cook until bubbles form on surface of pancakes and bottoms
are brown, about 1 1/2 minutes per side. Repeat with remain-
ing batter, brushing skillet with oil between batches. Serve
with syrup.
* GINGER-PUMPKIN MUFFINS
5 1/2 tablespoons minced crystallized ginger
1/2 cup dried currants or raisins
2 tablespoons brandy
2 cups sifted unbleached all purpose flour
1 tablespoon ground ginger
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons cooked pumpkin puree or canned
solid pack pumpkin
1/2 cup plus 2 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 large egg
3/4 cup plus 3 tablespoons (packed) golden brown sugar
1/2 cup unsulfured (light) molasses
1/4 cup vegetable oil
Preheat oven to 375 degrees F. Line sixteen 1/3-cup muffin
cups with paper liners. Mix 2 1/2 tablespoons crystallized
ginger, currants and brandy in small bowl.
Sift flour, ground ginger, pumpkin pie spice, baking soda
and salt into medium bowl. Whisk pumpkin puree, buttermilk
and vanilla in another bowl. Using electric mixer, beat egg
whites and egg in large bowl until foamy. Add 3/4 cup plus 2
tablespoons brown sugar; beat until light, about 2 minutes.
Beat in molasses and oil. Beat in dry ingredients alternate-
ly with pumpkin mixture in 3 additions each. Stir in currant
mixture.
Divide batter among prepared muffin cups. Mix 3 tablespoons
crystallized ginger and 1 tablespoon brown sugar in small
bowl. Sprinkle evenly over muffins.
Bake muffins until tester inserted into center comes out
clean, about 25 minutes. Cool on rack.
* DOUBLE LAYER PUMPKIN CHEESECAKE
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup whipped cream ( or frozen whipped
topping, thawed)
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla.
Beat until smooth. Blend in eggs one at a time. Remove 1 cup
of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining
batter and stir gently until well blended. Carefully spread
over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center
is almost set. Allow to cool, then refrigerate for 3 hours
or overnight. Cover with whipped cream or topping before
serving. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend
until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping. Add pump-
kin, 4 tablespoons whipping cream, ground cinnamon and
ground allspice to mixture in large bowl and beat until well
combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake
until cheesecake puffs, top browns and center moves only
slightly when pan is shaken, about 1 hour 15 minutes. Trans-
fer cheesecake to rack and cool 10 minutes. Run small sharp
knife around cake pan sides to loosen cheesecake. Cool. Cover
tightly and refrigerate overnight. Bring remaining 3/4 cup
cream cheese mixture to room temperature. Add remaining 5
tablespoons whipping cream to cream cheese mixture and stir
to combine. Press down firmly on edges of cheesecake to even
thickness. Pour cream cheese mixture over cheesecake, spread-
ing evenly. Spoon caramel sauce in lines over cream cheese
mixture. Using tip of knife, swirl caramel sauce into cream
cheese mixture. (Can be prepared 1 day ahead. Cover and re-
frigerate.)
Release pan sides from cheesecake. Spoon sour cream into
pastry bag fitted with small star tip (do not stir before
using). Pipe decorative border around cheesecake and serve. TIPS FOR BAKING CHEESECAKES:
* Avoid over-beating the cheesecake filling. Over-beating
incorporates additional air and tends to cause cracking on
the surface of the cheesecake.
* Use a springform pan (a pan with removable side and bot-
tom).
Placing the pan on a baking sheet helps to avoid leaks in
the oven.
* Always bake a cheesecake on the center rack of the oven.
* Don't be tempted to open the oven door during the first
30 to 40 minutes of baking, drafts can cause the cheesecake
to fall or form cracks.
* Avoid over-baking. Be aware that baking times are not al-
ways exact, due to variations in ovens. A perfectly baked
cheesecake will be puffed around the edges, yet the center
should be slightly moist and jiggly. Unless otherwise dir-
ected by your recipe, turn the oven off and allow cheesecake
to remain in oven, with the door ajar, for 30 minutes or un-
til center is completely set. Remove from the oven and cool
completely on a wire rack away from drafts before refriger-
ating.
* For optimum flavor, serve cheesecake at room temperature.
This takes about 30 minutes.
* Store in the refrigerator up to 4 days, loosely covered.
* Baked plain (minus topping) cheesecakes freeze well for up
to 2 months. Cool completely and wrap tightly in heavy-duty
foil or plastic wrap. To use, thaw frozen cheesecake over-
night in the refrigerator.
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RECIPE: EASY TRAIL BARS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
3/4 cup butter
1/2 cup honey
2 eggs
1 cup applesauce, unsweetened
2 teaspoons vanilla
1 teaspoon baking soda
dash salt
1/2 cup all-purpose flour
1 cup flour
2 cups rolled oats, uncooked
1 cup dried cranberries
DIRECTIONS:
Beat butter. Add honey, eggs, applesauce, vanilla, baking
soda, salt; mix well. Add flour. Stir in oats and cranberries.
Press dough into 9x13 pan. Bake 30-35 minutes at 375 degrees.
Cool and cut into squares.
QUICKIE CLEANING TIPS
Keep a small soaped sponge near the stove to wipe up grease
spatters and avoid bigger cleanups later.
A toothbrush is ideal for cleaning a strainer, scrubbing a
grater, cleaning the blades of a blender, and a dozen other
kitchen uses. Keep one near the sink.
If you need to clean stains from plastic dishes, rub them
well with baking soda as you would if you were using a
scouring powder. you can use bleach to remove tea, coffee
and juice stains, but bleach ruins the finish of some
plastic dishes.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: BEEF RIB ROAST
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
6-8 lb. standing rib beef roast (2-3 ribs)
Salt and pepper
DIRECTIONS:
Preheat oven to 325 degrees. Place roast in open pan, fat
side up, on rib bones. Sprinkle with salt and pepper.
Insert meat thermometer into center of meat, making sure
pointed end does not touch bone or fat roast until
thermometer reaches 140 degrees (Rare), 160 degrees (Medium),
or 170 degrees (Well-Done).
Serve with Yorkshire pudding and creamy horseradish sauce.
(see below)
CREAMY HORSERADISH SAUCE:
1 c. sour cream
3 tbsp. prepared horseradish (drained)
1/4 tsp. salt
Dash of paprika
* Combine all of the above and chill.
YORKSHIRE PUDDING:
2 eggs
1 c. milk
1/2 tsp. salt
1 c. all-purpose flour
DIRECTIONS:
In medium bowl, beat eggs with wire whip or fork until
foamy. Beat in milk and salt. Gradually beat in flour
until smooth. Turn oven to 400 degrees. Spoon off 2 tbsp.
clear hot beef dripping from roasting pan (Standing Rib
Roast drippings) and divide into 12 - 3 inch muffin pan
cups. Tip pans to coat cups evenly. (Use remaining drippings
in pan to serve as jus.) Heat muffin pan cups in oven 5
minutes until drippings are very hot. Remove pan from oven
and quickly pour 2 1/2 tbsp. batter into each muffin pan
cup. Bake 30 minutes or until golden. With narrow spatula,
loosen edges of each pudding and transfer it to meat platter.
Serve immediately. 12 servings (use as bread for standing
rib roast with horseradish sauce).
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: FALL DINNER IN A PUMPKIN
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
Medium sized pumpkin (4 pounds)
1-1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
DIRECTIONS:
Using a sharp knife, cut lid from pumpkin and scoop out
pumpkin seeds and excess membrane with a scraping tool.
In a large skillet, combine ground beef, chopped green
pepper, chopped celery, and chopped onion and cook over
medium heat until ground beef is browned. Add next seven
ingredients to skillet. Mix well and place mixture into
pumpkin cavity. Place lid on pumpkin. Place pumpkin on a
foil-lined cookie sheet and bake at 350 degrees for 1-1/2
hours. Just before serving, embellish pumpkin by placing
(with toothpicks) black olives to make eyes, a steamed
carrot to make a nose, and whole cloves to make a mouth.
Use fresh parsley leaves to make hair around like opening.
To serve, scoop out part of the baked pumpkin, along with
the meat mixture, onto each plate.
I've been told I'm not a microwave expert but here
are some handy microwave tips I've come to use:
Bacon, thin sliced (cooking)
Plate lined with paper towels; cover with paper towel.
POWER: High (100%)
TIME: 1 slice 45 sec to 2 min
4 slices 3 to 4 min
Caramels (melting)
4-cup glass measure, uncovered
POWER: High (100%)
1 pkg (14 oz) caramels mixed with 2 Tbsp water
TIME: 3 to 4 min, stirring every 45 sec
Chocolate, baking (melting)
Paper wrapper or bowl
POWER: Medium (50%)
TIME: 1 or 2 oz 3 or 4 min, stirring after 2 min
Cream Cheese (softening)
Remove foil wrapper. Place on waxed paper or plate, uncover-
ed.
POWER: Medium (50%)
TIME: 3-oz pkg 30 to 45 sec
8-oz pkg 1 to 1 1/2 min
Margarine or Butter (melting)
Remove foil wrapper. Measuring cup or small bowl, uncovered
POWER: High (100%)
TIME: 1 to 2 Tbsp 15 to 30 sec
3 to 4 Tbsp 30 to 45 sec
1/3 to 1/2 cup 45 to 60 sec
2/3 to 1 cup 1 to 1 1/2 min
Water (boiling)
Glass measuring cup
POWER: High (100%)
TIME: 1 cup 2 to 3 min
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* * ROASTED SWEET POTATOES WITH APPLES AND ROSEMARY
for 8
You will need a rimmed baking sheet.
3 lbs. sweet potatoes, peeled and cut into 1" cubes
3 lbs. tart apples, peeled and cut into 1" cubes
1/4 C. oil (vegetable or olive)
1 T. chopped fresh rosemary
salt and pepper
Preheat oven 350 degrees, the same temp for turkey baking
Put all the ingredients into a baggie and toss to cover in
the oil.
Distribute on the rimmed baking sheet.
Bake for 45-60 minutes...you might want to stir (move
around) about 20 minutes into the baking.
* SWEET POTATOES WITH APRICOTS
for 8
8 peeled and cooked sweet potatoes, cut in half lengthwise
1 1/2 C. light brown sugar, packed
1 1/2 t. cornstarch
1/4 t. salt
1/8 t. cinnamon
2 t. shredded orange peel
1 (16 oz) can apricot halves, sliced (reserve syrup)
1 t. butter
1/2 C. pecans, chopped
Preheat oven 350 degrees
Place the drained sweet potatoes in a greased 2 quart baking
dish.
In a saucepan, combine brown sugar, cornstarch, salt, cinna-
mon, and orange peel.
Stir 1 C. of the reserved apricot syrup into the mixture.
Cook over medium heat until boiling, stirring constantly.
Let boil 2 minutes.
Add sliced apricots, butter, and pecans. Pour over sweet
potatoes.
Bake uncovered for 30 minutes or until heated through.
* SWEET-POTATO LATKES
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup vegetable oil
Stir together potatoes, scallions, flour, eggs, salt, and
pepper.
Heat oil in a deep 12-inch nonstick skillet over moderately
high heat until hot but not smoking. Working in batches of
4, spoon 1/8 cup potato mixture per latke into oil and flat-
ten to 3-inch diameter with a slotted spatula. Reduce heat
to moderate and cook until golden, about 1 1/2 minutes on
each side. Transfer latkes with spatula to paper towels to
drain.
Makes about 26 pancakes.
Gourmet
December 2001
High drama and a real show stopper...
* SWEET POTATOES FLAMEBEED WITH BOURBON
serves 8
4 lbs. sweet potatoes
4 T. butter, room temp
1 t. salt
1/4 t. fresh ground black pepper
2 T. sugar
1/3 C bourbon
Preheat oven 475 degrees
Put sweet potatoes in a large pot of cold salted water and
bring to a boil. Cook until the sweet potatoes are just ten-
der around the outside but still firm in the center, about
15 minutes. Drain and rinse under cold water. Peel when cool
enough to handle.
Butter a shallow baking dish. Cut sweet potatoes in 1/4"
round slices and arrange in the baking dish with the slices
overlapping slightly.
Dot the sweet potatoes with the butter and sprinkle with the
salt, pepper, and sugar.
Bake for 20 minutes. Reduce heat to 350 degrees and bake un-
til tender and lightly glazed...about 20 minutes longer.
Pour the bourbon into a small saucepan and warm over a very
low heat for about 20 seconds. Carefully ignite the bourbon
and pour over the sweet potatoes for presentation to the
table. Serve when the bourbon burns out. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: BREAKFAST APPLE BREAD
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
2 cups Flour
1 Teaspoon Salt
2 Tablespoons Brown sugar
3/4 cup Milk
1 Tablespoon Cinnamon
2 Tablespoons Melted butter
3 Apples, peeled and cored
4 Teaspoons Baking powder
4 Tablespoons Shortening
2 Cup Chopped Raisins
1 Egg, Well beaten
2 Tablespoons Brown sugar
DIRECTIONS:
Preheat oven to 400 degrees. Sift flour, measure, and
sift with baking powder, salt, and sugar. Cut in
shortening and add raisins. Add sufficient milk to which
egg has been added to make a stiff dough. Mix thoroughly.
Pour into well-oiled shallow pan. Brush dough with melted
butter. Quarter apples and cut into thin slices. Arrange
in rows in the dough, allowing edges to overlap. Brush
apples with more melted butter and sprinkle with cinnamon
and brown sugar which have been mixed together. Bake 20
minutes or until apples are tender.
TIPS FOR BAKING WITH APPLES:
* When cooking fresh apples for pies or sauces, the yield
is about 50%. One pound raw apples equal 1/2 pound cooked
* Pie baking apples need to be flavorful, firm but not
overly juicy, and should be able to "stay together" when
cooked. Some eating apples are fine for pies. Some, like
Red Delicious and Macintosh should be avoided. Grocery
stores usually carry Granny Smith, Courtlands, Braeburn,
Empire and Gala, which will all work well for cooking and
baking.
* Two things that can help when your apples seem to juicy
after you cut them up for making an apple pie. First, when
you spoon the apple mix into the pie plate, don't scoop out
the juice at the bottom. Leave it there. Second, add an
extra tablespoon of flour to the mix to absorb some of the
moisture.
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*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* RECIPE: CHOCOLATE PECAN SQUARES *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: Base: 1/2 cup butter, softened 1 egg yolk 1 cup flour 2 tablespoons icing sugar Topping: 3 eggs 1/2 cup brown sugar 2 tablespoons flour 1/4 teaspoon salt 2/3 cup corn syrup 1 tablespoon lemon juice 1 cup pecans 1 cup chocolate chips DIRECTIONS: Base: Combine butter and egg yolk in a mixing bowl. Add flour and icing sugar. Press into a greased 8 inch square pan. Bake for 15 minutes at 350 degrees. Topping: In a large bowl, beat eggs until slightly foamy. Combine brown sugar, flour, and salt. Stir into the eggs until blended. Beat in the corn syrup and lemon juice. Stir in the pecans and chocolate chips. Spread over the base. Bake at 350 degrees. for 35 to 40 minutes, until the top is set and the edges are browned. Cut into squares when cold. TIP FOR BAKING LARGE QUANTITIES OF COOKIES:
If you only have a few cookie sheets but are making a lot
of cookies, tear off a few cookie-sheet-sized pieces of
aluminum foil. While one batch is in the oven, you can
scoop out your next batch of cookies onto the foil. Remove
the batch from the oven, let the cookie sheet cool for a
minute, and then transfer the foil with the cookies on it
to the cookie sheet...you´ve got another batch ready for
the oven.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: ONE-DISH CHICKEN DINNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1/4 teaspoon crushed red pepper
1 teaspoon dried basil
1/2 teaspoon dried oregano leaves
2 medium zucchini
4 large plum tomatoes
3 tablespoons lemon juice
4 medium chicken-breast halves with skin & bone on
4 ears of corn
1 tablespoon olive or salad oil
1/2 teaspoon sugar
DIRECTIONS:
Preheat oven to 400 degrees. Remove husks and silk from
corn. With serrated knife, cut each ear of corn crosswise
into 3 pieces. Cut zucchini into 3-inch chunks. Cut each
tomato lengthwise in half. Place chicken breasts in large
roasting pan (17 by 11 1/2 inches); sprinkle with oregano
and 1/2 teaspoon salt. Arrange corn and zucchini around
chicken. Bake chicken and vegetables 30 minutes. Add
tomatoes and bake 15 minutes longer or until juices run
clear when chicken is pierced with a knife and vegetables
are tender. Meanwhile, in cup, with fork, mix lemon juice,
olive or salad oil, basil, sugar, crushed red pepper, and
1/2 teaspoon salt. Arrange chicken and vegetables on large
platter. Brush chicken and vegetables with lemon mixture.
DO YOU KNOW HOW TO DEGLAZE A PAN?
A very hot saute pan begins to cook meat, poultry, or fish
right away, browning the juices that flow from it and leaving
bits of food stuck to the bottom of the pan. These browned bits
are loaded with flavor. If degalzed (moistened and scraped up)
in the pan, they transform into a delicious sauce.
To deglaze, remove the meat, poultry, or fish from the pan
onto a serving platter. Immediately add liquid--you can use
water, wine, broth, or a combination. The liquid should be
twice the amount of sauce you want to make. Raise the heat
to high, bringing the liquid to a boil while you stir and
scrape the browned bits off the bottom of the pan until
they dissolve into the sauce. Boil until the sauce is
reduced by half the volume. Season to taste and maybe stir
in a teaspoon or more of butter for flavor and to add a
smooth texture. Then spoon it over the cooked meat, poultry
or fish and serve.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: GRANDMA'S POTATO SOUP
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
DIRECTIONS:
In a Dutch oven, cook the bacon over medium heat until done.
Remove bacon from pan, and set aside. Drain off all but 1/4
cup of the bacon grease. In the bacon grease remaining in
the pan, saute the celery and onion until onion begins to
turn clear. Add the garlic, and continue cooking for 1 to 2
minutes. Add the cubed potatoes, and toss to coat. Saute for
3 to 4 minutes. Return the bacon to the pan, and add enough
chicken stock to just cover the potatoes. Cover, and simmer
until potatoes are tender. In a separate pan, melt the butter
over medium heat. Whisk in the flour. Cook stirring constantly,
for 1 to 2 minutes. Whisk in the heavy cream, tarragon and
cilantro. Bring the cream mixture to a boil, and cook,
stirring constantly, until thickened. Stir the cream mixture
into the potato mixture. Puree about 1/2 the soup, and return
to the pan. Adjust seasonings to taste.
DRESS UP YOUR SOUP EVEN MORE:
Use miniature cookie cutters to cut shapes from breads such
as rosemary focaccia or sourdough, then saute in a bit of
butter until golden. Float the croutons on your favorite soup.
Or, for a dressier affair, ladle soup into ovenproof bowls,
top with puff pastry, and bake until golden. Don't forget the
container: fill an oversized cookie jar in the shape of an
acorn with your soup, or use inexpensive earthenware bowls
for a rustic and warm presentation.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: BIGGIE SIZED COOKIES
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup butter or margarine, at room temperature (1 stick)
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
2 1/4 cups oats or old-fashioned oats
1/2 cup chopped pecans
1 6-ounce package semi-sweet chocolate chips (1 cup)
Additional all-purpose flour
DIRECTIONS:
Combine flour, salt and baking soda in the small mixer bowl.
Stir with a spoon and set aside. Combine sugars, shortening
and butter or margarine in the large mixer bowl. Beat on
medium speed until well mixed, stopping the mixer and scraping
the bowl several times. Add the eggs, milk and vanilla. Beat
until well mixed, scraping the bowl several times. Add the
flour mixture. Beat on low speed until well mixed, scraping
the bowl several times. Add oats and chocolate chips and nuts.
Mix well. Cover the bowl with foil or plastic wrap and chill
in the refrigerator for at least 1 hour. When the dough has
been chilled, turn on the oven to 375 degrees. Divide the dough
into two parts (keep one part in the refrigerator until ready
to roll it out). Place dough on a lightly-floured surface. Rub
flour on the rolling pin and roll the dough to about 1/4-inch
thickness. Dip cutters in flour and cut cookies. Lift cookies
with a pancake turner to baking sheets, placing cookies 1 1/2
inches apart. Bake for 12 to 15 minutes or until lightly
browned. Lift with a pancake turner to a wire rack to cool.
Repeat with the remaining dough.
* can be stored in an airtight container in a cool place.
TIPS FOR MAILING COOKIES
The best cookies for mailing are ones that don't break easily,
like drop cookies, refrigerator or icebox cookies, and molded
cookies. Brownies and unfrosted bars are good to send, too.
* To keep flavors from changing or blending with others, pack
cookies in separate containers or wrap the different types
separately within a container.
* Use sturdy foil-lined containers or tins. Wrap round cookies
back to back in pairs, stacked flat or on end. Layer bars between
sheets of waxed paper. Cushion well with tissue or waxed paper
up to the top of the container to keep them snug.
* Place crumpled newspaper, shredded paper, packing peanuts or
other packing material below, above, and between containers to
cushion them in the shipping box.
* Seal the box with shipping tape and cover the address label
with clear tape for protection. Mark the package clearly with
the word "perishable" to encourage careful handling.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* ENJOY!!!!! For More Recipes and Helpful Hints Visit Sis's Country Home:
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