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Good morning and
welcome to your Sunday edition of A
to Z Recipes Newsletter. Merry Christmas to everyone! I
hope and pray that one day, world wide, we may be able to greet one
another with Christ in our hearts and words. I know I'm blessed to live
in a country where the freedom to choose is still within our rights.
Never stop the fight to keep God in our way of life. Celebrating the
birth of Christ as our the Savior is only a small part.
The Monthly Theme topic is Soup, Stew &
Chili Recipes. We'll collect recipes for it through December
31st. Please visit the Monthly Theme
- Recipe Submissions section to find the link to use for sharing
recipes here at A to Z Recipes
Newsletter.
We'll see you here again on Wednesday, God willing.
STUFFED BREAKFAST
TORTE
Colorful layers of sausage, cheese, eggs and vegetables baked inside a
puff pastry crust. I'm going to make this recipe on one of my next
weekends
off, by George!
Serves: 8
Cook Time: 1 Hour and 15 minutes
Ingredients
1/2 pound Paula Deen Breakfast Sausage, cooked, chopped and drained
(can use bulk, links or patties)
3 tablespoons butter
10 large eggs
1 tablespoon fresh chives, chopped
2 teaspoons fresh tarragon, chopped
Pinch of grated nutmeg
Salt and pepper to taste
1.5 boxes (3 sheets) of puff pastry, chilled
1 jar roasted red peppers, drained and dried
1 box frozen spinach, thawed and all excess moisture pressed out
1/2 pound of Swiss cheese, thinly sliced
For Egg Wash:
1 egg and 1 tablespoon water, beaten together
Steps
Preheat oven to 350 degrees F. Spray an 8 1/2" spring form pan
generously with non stick cooking spray. Roll out one sheet of the puff
pastry to a 1/4" thick and cut out a 9" circle. Place this circle in
the bottom of the spring form pan with the extra 1/2" going up the
sides. Roll out the second piece of puff pastry to 1/4" thick and cut
an 8" circle out. Set aside, this will be the "lid" of your torte. Roll
out the remaining 2 sheets of puff pastry to a 1/4" thickness and cut
rectangles out to wrap around the inside of the spring form pan leaving
a 1" overhang at the top. Use water where puff pastry seams meet. Press
the puff pastry against the pan for a smooth fit. Cover everything with
plastic wrap and place in the refrigerator for 1 hour.
For Eggs: In a medium skillet, melt butter over low heat. In a medium
mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the
egg mixture into the skillet and gently stir the eggs around in the pan
constantly. The eggs should be loosely scrambled since they will cook
again in the torte. Slide the eggs onto a plate and cover with plastic
wrap. Cool eggs completely before using.
To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined
pan from the refrigerator. Layer the ingredients in this order, making
sure to spread each layer to the edge of the spring form pan: 1. Half
the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5.
All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining
Spinach 9. Remaining Eggs
Fold the puff pastry overhang onto the ingredients. Brush with egg wash
and then place the 8" circle or "lid" on top, gently pushing it down to
seal the pastry along the sides. Cut a vent in the center using a sharp
small knife and cut other decorative lines in the top to create a
design. Make sure to only cut halfway through the pastry. Brush torte
with egg wash and place in the refrigerator for 1 hour.
Place the torte on a baking tray. Brush again with the remaining egg
wash. Bake for 1 hour and 15 minutes, or until the top is golden and
puffed up. Remove from the oven and allow to rest until room
temperature. Do not eat the torte hot or it will fall apart.
Remove from pan, slice and serve with a dipping mustard and a side
salad.
Serving Suggestions
Serve with a small mixed green salad.
Source: This recipe was specially prepared and created by Paula Deen
for Smithfield.
EGGNOG MUFFINS
Ingredients:
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs
2/3 cup canola oil
1 1/2 cups eggnog
1/2 cup rum
1 tsp. nutmeg
Instructions:
Sift together the dry ingredients. Stir in egg, oil, eggnog and rum.
Fill muffin pans. Sprinkle tops with nutmeg. bake 20 minutes at 350
degrees. A special holiday treat that makes 24 small muffins.
Source: Castle Marne B & B
PARMESAN KNOTS
1 (12 oz) refrigerated buttermilk biscuits
1/2 C. canola oil
3 T. grated Parmesan cheese
1 t. garlic powder
1 t. dried oregano
1 t. dried parsley flakes
Cut each biscuit into thirds. Roll each piece into a 3" rope and tie
into a knot. Tuck ends under. Place 2" apart on a greased baking sheet.
Bake at 400 for 8-10 minutes or until golden brown. In a large bowl,
combine the remaining ingredients; add the warm knots and gently toss
to coat.
PECAN COFFEE CAKE
3/4 cup shortening or margarine
1-1/2 cups sugar
3 cups flour
3 tsp. baking powder
3 beaten eggs
1 cup milk
1-1/2 tsp. vanilla
1 cup chopped pecans
Cream shortening and sugar until fluffy. Add beaten eggs and beat well.
Add vanilla. Sift flour and baking powder together and add to creamed
mixture alternating with milk. Mix well. Grease a tube pan and cover
the bottom with chopped pecans. Pour batter into a pan covering pecans.
Bake at 350 for 1 hour. Cool cake for a few minutes, turn out of pan
and continue to cool.
Source: Women's Circle Home Cooking's Christmas Snacks (1986)
EASY PARMESAN CHICKEN
4 whole chicken breast, boneless
1 cup Parmesan cheese
1 cup Miracle Whip salad dressing
Place chicken breast in 9x13 baking dish. Combine Parmesan cheese and
Miracle Whip in separate bowl and then spread over chicken. Bake at 375
for 45 minutes.
Source: Bread of Life - Rockport Full Gospel Worship Center (A
community cookbook)
RADISH SALAD
2 bunches radishes
Salt to taste
1 Tbs. olive oil
2 Tbs. vinegar
1 tsp. chopped chives
Pepper to taste
1/2 cup sour cream, optional
Cut radishes into thin slices. Sprinkle with salt in bowl. Let stand
for 10 minutes. Combine olive oil, vinegar, chives, salt and pepper in
small bowl. Add to radishes. Marinate in refrigerator until serving
time. Add sour cream at serving time.
Yield: 4 servings.
Source: International Sampler Cookbook
MOCHA TRUFFLE COOKIES
1/2 cup butter, cubed
1 1/2 cups semisweet chocolate chips, divided
2 to 3 tsp instant coffee granules
2 eggs
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp vanilla
2 cups flour
1/3 cup baking cocoa
1/2 tsp baking powder
1/4 tsp salt
In a small saucepan over low heat, melt the butter and 1/2 cup
chocolate chips. Remove from the heat. Stir until
smooth. Stir in the coffee granules. Cool for 5
minutes. Stir in the eggs, both sugars, and vanilla.
Combine the flour, cocoa, baking powder, and salt. Fold into the
chocolate mixture with the remaining chocolate chips. Drop by
round teaspoonfuls 2 inches apart onto greased baking sheets.
Bake at 350 for 9-11 minutes or until the tops appear slightly dry and
cracked. Cool for 1 minute before removing to wire racks to cool
completely.
Makes about 5 1/2 dozen.
Source: Taste Of Home
SOUTHWESTERN CHICKEN
AND RICE
4 boneless chicken breasts
1 pkg taco seasoning mix
1 cup chunky salsa
2 cups 5 minute rice
2 cups shredded cheese
1 can ranch style beans
3 cups water
Mix the water, taco seasoning, salsa, and chicken in large cooking pot.
Cook on a medium flame until chicken is done. Add rice and beans and
cook for 5 minutes. Then add cheese. Mix until cheese is melted.
EASY BACON &
CHEESE QUICHE
1 (3 ounce) can bacon bits
1/2 cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
1 (9 inch) deep dish frozen pie crust
4 eggs, lightly beaten
1 cup half-and-half cream
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix the bacon, onions, and both cheeses. Place this
mixture in the unthawed pie crust.
Mix the eggs and half and half in a bowl. Pour the egg mixture over the
cheese mixture.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F
(175 degrees C) and bake for an additional 35 minutes, until top of
quiche begins to turn brown.
Makes 6 servings.
CROCKPOT ROUND STEAK
CASSEROLE
2 lbs. round steak, 1/2-inch thick
garlic salt
salt and pepper
1 onion, thinly sliced
3 to 4 potatoes, peeled and quartered
1 1/2 cups beef broth
1 can green beans, drained
1 can condensed cream of tomato soup
1 (1 lb) can tomatoes
Cut steak into serving pieces and season lightly with garlic salt,
salt, and pepper. Place in slow cooker with sliced onion which has been
separated into rings. Add potatoes and green beans. Top with tomato
soup and tomatoes. Cover and cook on Low 8 hours. Remove cover during
last half-hour if too much liquid.
ROOT BEER CUPCAKES
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2 cups flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1 cup root beer
1 1/2 cups whipped topping
12 root beer candies, crushed
In a large bowl, cream the butter and brown sugar until light and
fluffy. Add the eggs, one at a time. Beat well after each
addition. Combine the flour, baking powder, baking soda, cinnamon
and allspice. Gradually add to the creamed mixture alternately
with the root beer. Beat well after each addition. Fill the
paper-lined muffin cups two-thirds full. Bake at 350 F for 18-22
minutes or until a toothpick inserted comes out clean. Cool for
10 minutes before removing from the pan to a wire rack to cool
completely. Just before serving, combine the whipped topping and
crushed candies. Frost the cupcakes. Refrigerate
leftovers. Makes 1 dozen.
Source: Taste Of Home
CUCUMBER SALAD
Ingredients:
4 large cucumbers, thinly sliced
1 teaspoon salt
1 tablespoon ground black pepper
1 pinch garlic powder
1/2 cup mayonnaise
Directions:
Place the cucumber slices into a large bowl. Season with salt, pepper
and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20
minutes before serving.
GINGER ALE PORK
TENDERLOIN
1 cup ginger ale
1/2 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
2 tablespoons brown sugar
3 to 5 dashes Tabasco sauce
2 pork tenderloins, 1 1/2 to 2 lbs total, trimmed
Place marinade ingredients in a zip-top plastic bag. Squeeze to
combine. Add pork tenderloins and marinate several hours or overnight.
Heat grill to high. Place tenderloins over hottest part of grill and
cook, turning every 2 to 3 minutes. Move to cooler part of grill, cover
with lid and cook an additional 3 minutes, or until internal
temperature reaches 145 degrees for medium or 160 degrees for well done.
CABBAGE CASSEROLE
This tangy, creamy, comforting side dish goes exceptionally well with
pork roast.
1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 Tbs. butter, divided
1 can cream of mushroom soup
8 oz. Velveeta, cubed
Salt and pepper, to taste
1/4 cup dry bread crumbs
1. Cook cabbage in boiling water until tender; drain thoroughly. In a
large skillet, saute onion in 5 Tbs. butter until tender. Stir in soup.
Add cheese; stir until melted. Remove from the heat. Stir in the
cabbage, salt and pepper.
2. Transfer to an ungreased 2-quart baking dish. In a small skillet,
melt remaining butter. Cook and stir crumbs in butter until lightly
browned; sprinkle over casserole.
3. Bake, uncovered, at 350 for 20 to 30 minutes or until heated
through. Yield: 6-8 servings.
Source: Light & Tasty
MARMALADE MEAT BALLS
2 pounds fully cooked frozen meatballs
1 bottle (16-ounce) Catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir
to combine the remaining ingredients. Pour over meatballs and stir to
coat. Cook on high setting for 2 to 3 hours.
Source: Sandra Lee
PASTRAMI DELI WRAPS
1/4 cup reduced-fat spreadable cream cheese
1/4 cup coarsely chopped roasted sweet red pepper
4 spinach tortillas (8 inches)
4 lettuce leaves
4 slices deli pastrami
4 slices reduced-fat provolone cheese
1/4 cup thinly sliced red onion
1 small sweet red pepper, julienned
1/2 cup chopped cucumber
Place cream cheese and roasted pepper in a small food processor. Cover
and process until blended. Spread over tortillas. Layer with remaining
ingredients; roll up. Secure with toothpicks.
Yield: 4 servings.
Source: Taste of Home Magazine, Aug/Sept, 2009, by Nila Grahl of
Gurnee, IL
RASPBERRY NUT SALAD
2 packages raspberry jello or strawberry (small size)
1 cup boiling water
2 packages (10 oz). frozen raspberries thawed
1-4oz. can crushed pineapple, drained
3 medium bananas - mashed
1 cup coarsely chopped pecans
1 large carton sour cream
1 small pkg. cream cheese
In large bowl combine jello and boiling water. Stir until dissolved.
Fold in thawed raspberries including juice. Add drained pineapple,
bananas and pecans. Turn 1/2 raspberry mixture into a mold or (12 X 8 X
2-inch glass dish) refrigerate until set evenly. Spread sour cream on
top and gently spoon rest of raspberry mixture on top of the sour
cream. Refrigerate until ready to serve.
SHAKER CHEDDAR BREAD
1 1/2 cups whole wheat flour
1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup softened unsalted butter
1 1/2 cups firmly packed grated sharp cheddar
2 eggs, well beaten
1 cup lowfat milk
1 tablespoon honey
1 teaspoon dried dill (optional)
Preheat oven to 350ºF. Sift flours, baking powder, and salt together
into a large mixing bowl. Cut the butter into 4 or 5 bits. Blend it
into the flour mixture by pressing it in with the tines of fork until
the mixture resembles a coarse meal. Stir in the grated cheese. In
another bowl, combine the beaten eggs with the milk, honey, and
optional dill. Beat together until well blended.
Add the wet mixture to the dry and beat together vigorously until
thoroughly mixed. Pour the mixture into an oiled 9-by-5-by-3-inch
aluminum loaf pan. Bake for about 50 minutes, or until the top is
nicely browned and a knife inserted into the center tests clean. When
the loaf is cool enough to handle, remove it from its pan and allow it
to cool on a rack.
WALDORF SALAD
16-oz. pkg. coleslaw mix
2 c. Braeburn apples, cored, peeled and chopped
1 c. Bartlett pears, cored, peeled and chopped
1/2 c. raisins
3 T. chopped walnuts
1/2 c. mayonnaise
1/2 c. buttermilk
1 t. lemon zest
2 T. lemon juice
1/4 t. salt
1/8 t. pepper
Combine coleslaw mix, apples, pears, raisins and walnuts in a large
bowl; set aside. Combine remaining ingredients, stirring well with a
whisk. Drizzle mayonnaise mixture over coleslaw mixture and toss to
coat. Cover and refrigerate 30 minutes. Makes 10 servings.
MARINATED OLIVES
1/2 C olive oil
6 T Vinegar
2 T Sherry
1/2 t rosemary
1/2 t thyme
2 cloves garlic, peeled
2 jars green olives - drained
1 can black olives - drained
Stir all together with the olives.
APPLE SPICE CRUMB
CAKE
Serves: 16
Prep Time: 20 Minute(s)
Cook Time: 50 Minute(s)
APPLE CAKE:
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. baking soda
4 large eggs, slightly beaten
1-1/4 cups Hellmann's® or Best Foods® Real Mayonnaise
1 tsp. vanilla extract
1 large Granny Smith apple, peeled and chopped
CRUMB TOPPING:
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp. ground cinnamon
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1. For Apple Cake, preheat oven to 350°. Grease 13 x 9-inch baking pan;
set aside.
2. In large bowl, combine flour, sugar, baking powder, salt, spices and
baking soda; set aside.
3. In medium bowl, with wire whisk, beat eggs, Hellmann's® or Best
Foods® Real Mayonnaise and vanilla until smooth.
4. Toss apples with flour mixture, then stir in mayonnaise mixture
until combined. Dough will be stiff. Evenly spread into prepared pan.
5. For Crumb Topping, in medium bowl, combine all ingredients. With
fingers, gently squeeze flour mixture to form crumbs; evenly sprinkle
over batter.
6. Bake 50 minutes or until toothpick inserted in center comes out
clean and crumbs are golden. On wire rack, cool. Serve warm or at room
temperature.
Calories 410, Calories From Fat 170, Saturated Fat 3g, Trans Fat 0g,
Total Fat 19g, Cholesterol 60g, Sodium 330g, Total Carbohydrates 58g,
Sugars 33g, Dietary Fiber 1g, Protein 5g,
CRUNCHY ONION CHICKEN
1-1/3 cups French's French Fried Onions
1 lb. boneless skinless chicken breast halves
1 egg, beaten
1. Crush French Fried Onions in plastic bag.
2. Dip chicken into egg, then in onion crumbs.
3. Bake 20 minutes at 400 until cooked through.
Source: French's Fried Onion Rings (advertisement)
BASIC CHICKEN STOCK
This is the kind of chicken stock you'll want to keep as a staple. If
you freeze it in 1-cup containers, you can thaw just what you need for
a recipe.
1 chicken carcass, bones from 4 chicken pieces, or 1 leg with thigh
(about 8 oz.)
1 onion, quartered
1 large carrot, coarsely chopped
1 celery stalk, cut into chunks
1 bay leaf
1 parsley sprig
1 thyme sprig
8 whole black peppercorns
1/2 tsp. salt
1. Break up chicken carcass or bones; leave leg whole. In a large
saucepan over medium-high heat, combine bones or chicken, onion,
carrot, and celery. Add 7 cups water and bring to boil, skimming off
foam.
2. Add bay leaf, parsley, thyme, peppercorns, and salt, then reduce
hat, cover, and simmer 2 hours.
3. Strain stock through a sieve into a heatproof bowl, discarding
solids. Let cool, then refrigerate until cold and remove fat with a
spoon. Use refrigerated stock within 3 days or frozen stock within 3
months. Makes 5 cups.
Source: The Ultimate Soup Cookbook (Reader's Digest)
CREAMY WILD RICE SOUP
2 tsp. vegetable oil
1 cup minced onion
8 oz. sliced fresh mushrooms
1 can chicken broth
1 can cream of mushroom soup
2 cups water
1/4 cup dry sherry
1 box long grain & wild rice blend
1/4 cup pine nuts
Sauté onion & mushrooms in oil in large kettle. Add broth, soup,
water, sherry & rice blend, including seasoning packet. Stir to
blend, bring to a boil, cover and reduce heat. Simmer for amount of
time designated on rice box. Serve immediately.
HAM AND BRIE MELTS
8 slices multigrain bread
1/4 cup apricot preserves
8 ounces sliced deli ham
1 round (8 ounces) Brie cheese, rind removed and cut into four slices
3 tbsp butter, softened
Spread the four bread slices with half of the preserves. Layer
with the ham and cheese. Spread the remaining bread with the
remaining preserves. Place on top. Butter the outsides of
the sandwiches. In a large skillet over medium heat, toast the
sandwiches for 2-3 minutes on each side or until the bread is lightly
browned and the cheese is melted. Makes 4 servings.
Source: Taste Of Home
AMISH WEDDING CELERY
8 cups celery, chopped
1 tsp salt
1 cup water
1/2 cup sugar
2 tsp vinegar
2 tbsp butter
1/2 cup evaporated milk
2 1/2 tbsp brown sugar, packed
2 tbsp flour
Combine the celery, salt, water, sugar, and butter in a large saucepan
over medium-high heat. Bring to a boil. Reduce the
heat. Simmer until the celery is tender. Stir in the
remaining ingredients. Cook until heated through. Serve
warm. Makes 6 servings.
Source: Gooseberry Patch
NO-BAKE PINEAPPLE
CREAM PIE
20 oz can crushed pineapple in unsweetened pineapple juice
5.1 oz package of Jello vanilla instant pudding
16 oz. Sour cream
Large graham cracker pie crust
8 oz. Container of cool whip
Combine first three ingredients and mix well. Fill a large graham
cracker crust. Top with cool whip. Refrigerate for at least 4 hours.
MARIE CALLENDER'S
CORN BREAD AND HONEY
BUTTER
This is a copy-cat recipe but tastes like the real thing to me! Of
course, it could be cuz I use only http://OhioHoney.com
real PURE honey! Lucy Wellhausen
has the hardest working bees around!
Marie Callender's
Corn Bread
1 (9 oz.) box Jiffy Corn Muffin Mix
1 (9 oz.) box Jiffy Yellow Cake Mix
Prepare each box according to package directions and gently fold
together. Pour into a greased (with strained bacon fat) 9 x 13 pan.
(You can sprinkle with a little crisp bacon.) Bake according to box
directions for the yellow cake mix.
Marie Callender's
Honey Butter
1/4 pound BUTTER
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
2/3 cup honey (remember my secret to success: OhioHoney.com!)
Beat butter until light and creamy. Add drippings and bacon. Take equal
amount of honey (approx. 2/3 cup) and beat into butter mixture until
light and fluffy (almost floats out of the bowl) Can be frozen (will
last up to a year).
CHEDDAR-CORN
CASSEROLE
1 can cream-style corn -- (14 3/4-ounce)
2 eggs
1 pint sour cream
1/8 teaspoon salt
1 box cornbread mix -- (8 1/2-ounce)
3/4 stick (6Tb) margarine -- melted
1 cup grated cheddar cheese -- (8 ounces)
Place cream-style corn in a large bowl and stir in eggs and sour cream.
Add salt, cornbread mix and melted margarine, mix well. Finally, blend
in cheese.
Preheat oven to 350 degrees. Grease a 9" x 9" baking pan with non-stick
vegetable spray or shortening. Bake for 30 minutes or until top is
golden brown.
SPANISH RICE
Ingredients:
2 TB vegetable oil
1 cup uncooked regular rice
1 med. onion, chopped
1 can Rotel Tomatoes and Green Chiles, drained (reserve juice)
Juice from Rotel plus water to equal 2 1/2 cups
1/2 tsp. salt
3/4 tsp. chili powder
1/8 tsp. garlic powder
1 small bell pepper, chopped
1 (8 oz.) can tomato sauce
Instructions:
Heat oil in 10-inch skillet over medium heat. Cook rice and onion in
oil about 5 minutes, stirring frequently until rice is golden brown and
onion is tender. Stir in remaining ingredients. Heat to boiling, reduce
heat to low, cover and simmer 30 minutes, stirring occasionally until
rice is tender.
Source: Debbie Macomber
http://www.
debbiemacomber.com/index.cfm?fuseaction=recipes&pageID=1
CORNBREAD SALAD
Ingredients:
1 8" pan cooked cornbread, cool and crumble into large pieces
2 (14.5 oz.) cans kidney beans, rinsed and drained
2 (15 oz.) cans corn, drained
1 medium sweet onion, finely chopped
1 small green bell pepper, finely chopped
1 small red pepper, finely chopped
3 large tomatoes, chopped
2 cups grated Cheddar cheese
6 slices cooked bacon, crumbled
1 package dry ranch dressing mix
1 cup mayonnaise or Miracle Whip
1 cup sour cream
Instructions:
In large clear bowl (similar to a trifle bowl so layers will show),
place ingredients in the following order: 1/2 cornbread, 1/2 beans, 1/2
corn, 1/2 onion, 1/2 bell pepper, 1/2 tomatoes. Repeat layers. Mix
ranch dressing with mayonnaise and sour cream. Spread top layer with
dressing and top with cheese and crumbled bacon. Optional: garnish with
chopped green onions, chopped fresh jalapenos or fresh parsley.
Refrigerate several hours.
NOTE: Salad actually tastes better if refrigerated overnight.
ROLLED OLIVE
SANDWICHES
Makes 96 appetizers.
24 thin sandwich bread slices
1 (8-ounce) package cream cheese, softened
1 cup diced salad olives
1/2 cup chopped pecans, toasted
1/2 cup mayonnaise
1/4 teaspoon pepper
Remove crusts from bread; reserve crusts for another use. Flatten bread
slices with a rolling pin.
Stir together cream cheese and remaining ingredients. Spread 2
tablespoons cream cheese mixture on 1 side of each bread slice. Roll up
tightly; cover and chill at least 4 hours. To serve, cut each roll into
4 slices.
Source: Southern Living, NOVEMBER 2001
CRISPY RANCH POTATOES
4 large Potatoes -- un-peeled
1 tablespoon Vegetable Oil
1 package Ranch-style Dressing mix -- 0.4 ounces
1 cup Sour Cream, light -- for dipping
Preheat oven to 400 degrees F. Slice un-peeled potatoes into 1/4 inch
thick slices, then place in a large bowl. Add oil to potatoes and mix
lightly. Add dressing mix, tossing to coat evenly. Arrange potato
slices in single layer on a greased baking sheet. (Do not overlap
slices) Bake 30 - 40 minutes or until potatoes are browned and tender.
Serve warm with sour cream to dip them in, as an appetizer.
RICOTTA AND BACON
TART
A simple, stylish tart with a light cheese filling. If you don't have
time to make this tart crust from scratch, swap in a store-bought
version (we like Pillsbury's basic crust). You can trim fat and
calories by substituting four egg whites and low-fat ricotta, but watch
it carefully toward the end of baking process since it's likely to
brown faster.
1 1/4 cups all-purpose flour, plus extra for rolling out dough
1/4 tsp salt
6 tbsp unsalted butter, diced
4 tbsp ice water, as needed
1 tbsp unsalted butter
1 onion, chopped
4 oz (115 g) sliced bacon, chopped
1 cup ricotta cheese
2 large eggs
1/3 cup whole milk
3 tbsp grated Parmesan cheese
1 tbsp finely chopped chives
1 tbsp finely chopped thyme
salt and freshly ground black pepper
1 Preheat the oven to 400°F (200°). Make the pastry: Sift the flour and
salt into a large bowl. Add the butter and cut into the flour with a
pastry blender or rub it in with your hands until it resembles coarse
bread crumbs. Stir in enough ice water to make a firm dough. Shape into
a disk, wrap in wax paper, and chill for 30 minutes.
2 On a floured work surface, roll out chilled dough into an 1/8-in
(3-mm) thick round. Line a large tart pan with a removable bottom with
the pastry and trim any excess. Refrigerate for 30 minutes.
3 Put the pan on a baking sheet. Line the pastry shell with parchment
paper, fill with baking beans or pie weights, and bake 15 minutes,
until the dough looks set. Remove the paper and beans or weights and
bake another 5 minutes, until the pastry starts to brown. Transfer to a
wire rack to cool. Reduce the oven to 350°F (180°C).
4 While the pastry browns, melt 1 tbsp butter in a frying pan over
medium-low heat. Add the onion and cover. Cook, stirring, for 10
minutes, until tender. Add the bacon and increase the heat to
medium-high. Cook, uncovered, stirring, about 5 minutes.
5 Mix the ricotta, eggs, and milk in a medium bowl. Stir in the
Parmesan cheese, chives, and thyme and season with salt and pepper.
Stir in the bacon and onion (drain off the fat first if you wish) and
pour mixture into the pastry shell. Bake for 35 minutes or until the
filling has set. Let cool in the pan. Transfer tart to a serving
platter and serve.
Yield: Serves 6 to 8 Servings
Source: "The Illustrated Kitchen Bible: 1,000 Family Recipes from
Around the World" by Victoria Blashford-Snell
http://www.amazon.com
/exec/obidos/ASIN/0756639743/atozreci-20
CHOCOLATE FILLED
SNOWBALLS
1 cup butter or margarine
1/2 cup sugar
1 tsp. vanilla
2 cups flour
1 cup chopped nuts
Hershey chocolate kisses
powdered sugar
Preheat oven to 375. Beat butter, sugar, and vanilla until creamy. Stir
in flour and nuts. Shape dough around candy kisses using about 1
tablespoon of dough. Place on lightly greased (or parchment lined)
cookie sheets and bake for about 12 minutes. Remove and roll in
powdered sugar.
Makes about 3 dozen cookies.
EGGPLANT PARMIGIANA
Makes 4 servings
Prep: 40 mins
Total: 1 hr 15 mins
Ingredients
1/2 cup all-purpose flour
2 large eggs
salt and freshly ground black pepper
2 large eggplants, cut lengthwise into 1/2 in slices
1/4 cup olive oil, plus more as needed
2 cups tomato sauce
10 oz (300 g) mozzarella, drained and sliced
1/2 cup grated Parmesan
1/3 cup chopped basil leaves
Directions
1. Preheat the oven to 325°F (160°C). Spread the flour on a plate. Beat
the eggs in a shallow bowl and season with salt and pepper. One at a
time, dredge each eggplant slice in the flour, shaking off the excess,
then dip it in the eggs and let the excess drip back into the bowl.
Repeat with the remaining slices.
2. Heat the oil in a large skillet over a medium heat. Working in
batches, if necessary, fry the eggplant slices for about 5 minutes on
each side, or until golden. Drain well on paper towels.
3. Layer the tomato sauce, eggplant slices, mozzarella, Parmesan, and
basil leaves in a shallow casserole dish, seasoning each layer with
salt and pepper, and finishing with a layer of tomato sauce and the
cheeses.
4. Place the dish on a baking sheet. Bake for 30 minutes, or until the
sauce is bubbling and the cheese has melted. Serve hot.
CASHEW KUNG PAO
CHICKEN
Adapted from Food & Wine.
1-1/3 pounds boneless, skinless chicken breasts, cut into 1/2" pieces
5 Tablespoons soy sauce
2 Tablespoons sherry
1 Tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 Tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 Tablespoons cooking oil
3/4 cup cashews or peanuts
4 scallions, white bulbs and green tops cut separately into 1/2" pieces
1/4 teaspoon dried red pepper flakes
In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce,
1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.
In a small bowl, combine the sugar, vinegar, sesame oil, water and the
remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2
teaspoons of cornstarch.
Prepare scallions, white bulbs and green tops cut separately into 1/2"
pieces.
In a wok or large frying pan, heat 1 Tablespoon of the oil over
moderately high heat. Add the cashews and stirring until light
brown, about 30 seconds. Remove from the pan. Heat the
remaining 1 Tablespoon oil. Add the white part of the scallions
and the red-pepper flakes to the pan and cook, stirring, for 30
seconds. Add the chicken with its marinade and cook, stirring,
until almost done, 1 to 2 minutes. Add the soy sauce mixture and
the scallion tops and simmer until the chicken is just done, about 1
minute longer. Stir in the cashews. Serve over steamed rice.
Source: Noble Pig
http://noblepig.com/200
9/11/07/cashew-kung-pao-chicken.aspx
BLACK ANGUS GARLIC
CHEESE BREAD
1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well.
Spread the cut side of bread with spread. Bake at 350 degrees for 7
minutes, then place under broiler about 3 minutes longer.
Cut into slices and serve.
BAKED RICE PILAF
1-3/4 cups water
1 cup shredded carrot
1 cup chopped celery
3/4 cup uncooked long grain rice
3 Tbs. minced fresh parsley
2 Tbs. finely chopped onion
2 Tbs. butter, melted
1 Tbs. chicken bouillon granules
Combine all ingredients in an ungreased 8-inch square baking dish.
Cover and bake at 375 for 40-45 minutes or until rice is tender,
stirring after 25 minutes. Yield: 4 servings.
Source: Taste of Home
MILANESE STYLE PENNE
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 4
Ingredients
8 oz sweet Italian sausage, casing removed
1 1/2 cups heavy cream
1 lb penne rigate pasta, cooked according to package directions
1/3 cup Parmesan cheese
1/4 tsp saffron
Salt and pepper to taste
Fresh parsley, chopped
Procedures
1. BROWN sausage in a pre-heated pan. Drain fat and set sausage aside.
2. ADD cream to the hot pan and continue to cook over low heat for 4
minutes. Add saffron and reduce sauce to the desired consistency.
3. CHOP sausage and add it to sauce.
4. REMOVE cooked pasta from pot, retaining a portion of the water.
Immediately add pasta to sauce and season with Parmesan cheese, salt
and freshly crushed black pepper. (Thin sauce with pasta water if
needed.)
5. TRANSFER to large serving platter, garnish with chopped parsley and
serve.
Source: Olive Garden
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