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Tuesday, March 31, 2009

Rustic Mushroom Tart


Don't let phyllo dough's fussy reputation put you off: our method
of brushing olive oil and sprinkling breadcrumbs between the layers
makes this tart actually quite simple to assemble, and helps keep
it healthy.  It can be served as a main course or cut into smaller
pieces and enjoyed as an appetizer.

Servings: 12 servings
3/4 cup part-skim ricotta cheese
1/2 cup soft goat cheese (2 ounces)
2 teaspoons chopped fresh rosemary
Freshly ground pepper to taste
1 tablespoon butter
4 cups mixed wild mushrooms , coarsely chopped
1 large leek , white part only, halved lengthwise,
    thinly sliced and thoroughly washed
1/2 teaspoon salt
1/4 cup white wine
10 sheets (14x18-inch) or 20 sheets (9x14-inch)
    thawed phyllo dough (see Timing Tip)
1/4 cup extra-virgin olive oil
1/4 cup plain dry breadcrumbs
1: Combine ricotta, goat cheese, rosemary and pepper in a medium bowl.
Set aside.

2: Heat butter in a large skillet over medium-high heat. Add mushrooms,
leek and salt and cook, stirring, until the leek starts to soften and the
mushrooms release their juices, about 3 minutes. Pour in wine and
simmer until the liquid has evaporated, about 2 minutes. Set aside.

3: Preheat oven to 400°F. Line a large baking sheet (approximately
12 by 17 inches) with parchment paper. Lay one large sheet of phyllo
on the prepared pan. (If using the smaller size, slightly overlap two
sheets to form a rectangle.) Keep the remaining phyllo covered with
plastic wrap or wax paper and a damp kitchen towel.

4: Lightly coat the phyllo with oil using a pastry brush. Sprinkle with
1 teaspoon breadcrumbs. Repeat this step, layering the remaining
phyllo on top. Carefully roll about 3/4 inch of each side toward the
center to form the outer rim of the tart.

Raisin Peanut Butter Granola

3 C Quick cooking oats
1/2 C Peanut butter
1/2 C Honey
2 C California Raisins
1 C Candy-coated chocolate pieces
3/4 C
unflower nuts
Heat oven to 300 degrees F.

Sprinkle oats in jelly roll pan (cookie pan with sides).

In small saucepan, combine peanut butter and honey. Cook over
medium heat until mixture boils, stirring constantly. Pour over
oats; toss to coat.

Bake at 300 degrees F for 15 to 18 minutes or until mixture is golden
brown, stirring once or twice. Cool completely. Break into pieces.
Combine with raisins, candy and sunflower nuts.

Easter Eggs with Natural Dyes

Common pantry ingredients (beets, red cabbage, turmeric and
vinegar) are all that's needed to create delightfully colored eggs
for the Easter basket.

Ingredients
- 1 dozen eggs
- 1 red beet
- 1/2 small head of red cabbage
- 2 tablespoons ground turmeric
- 3 tablespoons vinegar

Container:  sauce pans, various containers
Servings: 12
Serving Description: 1 egg
Cook Time: 20 minutes

Directions
Hard boil the eggs: put eggs in a sauce pan in a single layer,
cover by 1/2 to 1 inch cold water and bring to a boil over high
heat. Cover and remove from heat and let stand 10 minutes.
While the eggs cook, prepare dyes. RED DYE: shred beet,
cover with water and boil for several minutes. Add 1 tablespoon
vinegar and set aside. BLUE DYE: shred red cabbage, cover with
water and boil for several minutes. Add 1 tablespoon vinegar and
set aside. YELLOW DYE: mix turmeric in 1 cup warm water, stir
well and add 1 tablespoon vinegar and set aside.
Divide hard boiled eggs among the containers of dye. If possible,
put dyes in tall narrow containers, like tall glasses so several eggs
can be completely covered at once. Leave eggs in dye until desired
shade is reached, then carefully remove and let dry complel=rely.
Colors can be deepened by redying a dry egg in the same color.
To make GREEN, submerge a dry yellow-dyed egg in the cabbage
(BLUE) dye. To make PURPLE, submerge a blue-dyed egg in the
beet (RED) dye. Make multi-colored by only partly submerging
eggs in various dyes.
This is a good project to involve children in, since all materials are
safe and edible. Be sure, though, to refrigerate eggs (right in the dye
bath) if you wish to dye for longer than an hour or two.

TIP: Look for turmeric in the spice section. If fresh beets are not
available, use canned - but the color will not

Creamy Tomato Basil Soup

• ½ tsp salt
• Pinch cayenne pepper
• 2 large basil leaves
• 1 chopped tomato
• Tomatoes—about 4 medium size
• 2 cups plain low-fat yogurt
• ¼ cup chopped onion
• 1 tsp sugar

Bring medium pot of water to boil. Add tomatoes then remove and
transfer to a bowl of cold water.
Drain tomatoes, peel, core and chop. Transfer to processor or
blender. Add yogurt, onion, sugar,
chopped basil, salt, and cayenne; puree until smooth. Transfer
mixture to a medium bowl.
Garnish with Basil and chopped tomato. Add crackers to taste.


Serves 4

Serving Size:  1 cup
Calories:  161
Protein:  6.8g
Carbs:  31g
Total Fat:  1.6g

Monday, March 30, 2009

Ham-and-Swiss-Loaded Potatoes





Ingredients
4 baking potatoes (about 1 1/2 pounds)
1 cup diced 33%-less-sodium ham (about 6 ounces)
1 cup (4 ounces) shredded Swiss cheese, divided
1/2 cup thinly sliced green onions, divided
1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper

Preparation
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Preheat broiler.

Cut each potato in half lengthwise; scoop out pulp, leaving
a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup
cheese, 1/3 cup green onions, sour cream, and pepper.

Spoon the potato mixture into shells. Combine 1/2 cup cheese
and remaining green onions, and sprinkle over potatoes. Place
potatoes on a baking sheet; broil 4 minutes or until golden.

Yield
4 servings (serving size:  2 potato halves)

Italian Sausage and Pepper Soup

SERVES 8

Ingredients
1 lb sweet Italian turkey sausage
3 1/2 cups chicken broth
1 large onion (chopped)
2 red bell peppers (seeded & chopped)
2 green bell peppers (seeded & chopped)
3 cloves garlic (minced)
3 cups water
1/4 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 chicken bouillon cubes
1/2 cup tiny pasta (i.e. orzo or alphabet pasta)

Directions
1. Poke the sausage with a fork in several places, to keep them from
     exploding.
2. Spray your skillet with cooking spray.
3. Add sausage, and a little water.
4. Cook over medium-high heat until sausages are browned, turning
     occasionally.
5. (This will take about 15 minutes.) When they are finished,
     transfer sausages to a plate and allow them to cool.
6. In a soup pot, combine 2 cups of broth, the onion, the peppers,
     and garlic.
7. Bring to a simmer over medium heat.
8. Cover and allow this to simmer about 30 minutes, or until the
     peppers are tender.
9. Remove the casings from the sausages, and slice the sausages
     into thin round slices.
10. Add them to the pot.
11. Add the remaining broth, water, oregano, boullion cubes,
     and pepper.
12. Simmer uncovered for 10 minutes.
13. Add the pasta and simmer until the pasta is cooked, about 10 minutes.

Chicken Parmesan

2 12-ounce packages low-fat baked
     breaded chicken-breast tenderloins or cutlets
1 teaspoon dried oregano
1 1/2 cups jarred marinara sauce
4 tablespoons freshly grated Parmesan
Freshly ground black pepper

Preheat oven to 425° F.

Place the chicken in a shallow roasting pan or a 9-by-13- inch cake pan.

Sprinkle with the oregano, then pour on the sauce.

Sprinkle with the Parmesan and bake for 12 to 15 minutes
     or until the sauce is hot and the cheese is melted.

Season with pepper to taste.

Serve with mixed greens dressed with a vinaigrette.

Yield: 4 servings

Aunt Jemimas Pancake Mix

Aunt Jemima's Pancake Mix

3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup almonds, finely ground
2/3 cup baking powder
1/2 cup granulated sugar
1 tablespoon teaspoon salt

In a large bowl, stir all ingredients together until well blended.
Store in a resealable plastic bag.

Yields about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

To make pancakes:
In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4 cups water,
1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat
a greased griddle over medium heat.

For each pancake, pour about 1/4 cup batter onto griddle and cook
until top of pancake is full of bubbles and underside is golden brown.
Turn with a spatula and cook until remaining side is golden brown.
Re-grease griddle as necessary.

Sunday, March 29, 2009

Turkey and Bean Chili


Ingredients
1 cup prechopped red onion
1/3 cup chopped seeded poblano pepper (about 1)
1 teaspoon bottled minced garlic
1 1/4 pounds ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup chopped fresh cilantro
6 lime wedges

Preparation
Heat a large saucepan over medium heat. Add first 4 ingredients;
cook for 6 minutes or until turkey is done, stirring frequently to crumble.
Stir in chili powder and next 8 ingredients (through broth); bring to a
boil. Reduce heat, and simmer 10 minutes. Stir in cilantro.
Serve with lime wedges.

Yield
6 servings (serving size: about 1 cup chili and 1 lime wedge)

Jack Daniel's Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar, packed
2 eggs
2 tablespoons flour
2 tablespoons prepared French's yellow mustard
1/2 cup Jack Daniel's whiskey
9 ounce bottle Kraft's horseradish (cream)

Put honey, vinegar, sugar, eggs and flour into blender a few seconds to
blend at high speed until smooth. Transfer to a 2−quart saucepan. Cook on
medium high whipping briskly with whisk to prevent it from sticking to
bottom of pan. It will thicken just as it comes to a boil. Quickly add
mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
Remove from heat. Add the horseradish. Beat well. Cool completely. Bottle
and cap tightly.

FUDGE SUNDAE DESSERT

INGREDIENTS:
1/2 cup Karo syrup
4 tablespoons brown sugar
6 tablespoons margarine
5 cups Rice Krispies
1/2 cup peanut butter
1/2 cup fudge sauce or chocolate sauce
6 tablespoons Karo syrup
2 quarts ice cream

DIRECTIONS:
Mix first 3 ingredients and cook over medium heat until it boils. Remove
from heat and add Rice Krispies until well coated. Press into 9x13 baking
dish. Stir together peanut butter, fudge sauce and 6 tablespoons Karo syrup.
Pour half on Rice Krispies and freeze until firm. Spoon ice cream over
misture and drizzle remaining peanut butter mixture over top.

Fish Stock

Fish stock is also know as fish fumet.  Make sure the fish bone you
use are from lean fish and not fatty fish (avoid salmon or trout bones,
for instance.)

Ingredients:
6 pounds lean fish bones, heads, etc.
2 tablespoons butter
8 ounces onions, diced
4 ounces celery, diced
4 ounces parsnips, diced
4 ounces mushroom trimmings
4 quarts cold water
1 cup dry white wine
6-8 parsley stems, chopped
1 bay leaf
1/4 teaspoon cracked black peppercorns
1 whole clove

Melt the butter in the bottom of a large stockpot. Add the mirepoix
(onions, celery, parsnips, mushrooms), and place the bones on top.
Cover the mixture with a piece of parchment paper cut to fit the pot.
Sweat the mirepoix and bones over low heat for about 5 minutes,
until the bones turn opaque and release some juices. Add the wine,
bring to a simmer. Add the sachet (parsley, bay, peppercorns, clove
and placed into a 4" square of cheesecloth and tied into a sack), and
water to cover.

Bring to a simmer, skim any scum that forms, and continue to simmer
for 45 minutes. Strain through a china cap layered with cheesecloth.
Cool the stock immediately in an ice-water bath, transfer to a container
and refrigerate. Skim off any fat that rises to the top

Saturday, March 28, 2009

Country Sausage Pannekoeken



We're in the habit of handing out samples to employees,
delivery people, and customers.  This was an absolute hit.
"My kind of food" and "comfort food" were the comments
that we recieved.
To make the Filling:
1 pound country pork sausage
1 pound new red potatoes, washed, trimmed, and cut into chunks
1 small sweet onion, diced
1/4 teaspoon salt plus more to taste
dash pepper
1/2 teaspoon dry crushed basil
1/2 teaspoon dry crushed thyme
2 tablespoons butter
water
2 1/2 cups milk
3/4 cup frozen peas
Brown the sausage in a large skillet. Drain the fat from the sausage.
Boil the potatoes in salted water until they are not quite tender. Drain immediately.
Add the onion to the skillet and sauté for two minutes with the meat.
The onion will be half cooked and the meat nearly cooked.
Melt the butter in the pan with the meat. While the butter is melting,
add the flour to a cup and drizzle a little water into the cup while
stirring to make a thick paste. Drizzle a little more water into the
cup to thin the paste.
Add the milk and flour paste. Cook until the mixture is bubbly and the gravy has thickened. Add the frozen peas.
Serve hot in the pannekoeken

Potato Soup for 100

10 pounds diced potatoes
2 cups sliced celery
2 cups sliced carrots
4 pounds diced onion
1 pound butter or margarine
8 oz. flour
10 quarts milk
14 tablespoons salt
5 tablespoons dried parsley
5 quarts water

Sauté' onion in butter until done.

Add flour and make a roux.
Add water, salt, and vegetables and cook until done.
You can pre-cook celery, carrots and potatoes.

Add milk and parsley, heat until hot.

Easter Cookie Pizza

1 (20 ounce) roll refrigerated sugar cookie
dough,cut into 1/4-inch-thick slices
1 cup (6 ounces) semisweet chocolate pieces
1/2 cup creamy peanut butter
1 1/2 cups jelly beans, small gumdrops, or
chopped pastel cream mint kisses
2 tablespoons flaked coconut

Press cookie dough slices into a greased 13-inch pizza pan. Bake
in a 350 degree F oven 15 to 20 minutes or until golden. Immediately
sprinkle with chocolate pieces; drop peanut butter by spoonsful atop
chocolate pieces. Let stand 5 minutes.

Gently spread chocolate and peanut butter over crust. Sprinkle with
candy and coconut.

Makes 12 servings

Cinnamon Breakfast Bites

1 1/3 C. flour
1 C. crisp rice cereal, coarsely crushed
2 T. plus 1/2 C. sugar, divided
3 tsp. baking powder
1/2 tsp. salt
1/4 C. butter flavored shortening
1/2 C. milk
1 tsp. ground cinnamon
1/4 C. butter, melted

In a bowl, combine the flour, cereal, 2 T. sugar, baking powder and
salt; cut in shortening until mixture resembles coarse crumbs. Stir in
milk just until moistened. Shape into 1 inch balls.

In a bowl, combine cinnamon and remaining sugar. Dip balls in butter,
then roll in cinnamon sugar.

Arrange in a single layer in an 8 inch round baking pan. Bake at
425º for 15-18 minutes or until a toothpick comes out clean.(2 1/2 dozen)

Friday, March 27, 2009

Stromboli Sandwich for Meat Lovers


Container: baking sheet, large mixing bowl
Servings: 8
Serving Description: 1 slice
Prep Time: 15 minutes
Cook Time: 40 mintues

Ingredients
- 1/2 pound ground sausage - plain or Italian - cooked
- 1 loaf frozen bread dough or 1 canister of refrigerated french bread dough
- 2 tablespoons honey mustard
- 1/4 cup parmesan cheese - shredded
- 8 slices honey ham
- 10 slices salami
- 1 1/2 cups provolone cheese - shredded
- 1 1/2 cups packed fresh spinach - chopped
- 1 teaspoon dried oregano

Directions
This recipe can be used with refrigerated french loaf dough or frozen
bread dough.
If using a refrigerated dough, skip the thawing and rising portion
that is listed next and skip to rolling out the dough.
If using frozen dough, place frozen bread dough out to thaw for
eight hours or overnight.
When thawed, place in a large, greased bowl and cover with plastic wrap.
Place in a warm place and allow the dough to rise until it is doubled in
size - approximately 2-3 hours.
Punch dough down and roll out into a 10x14 rectangle on a floured
baking sheet.
Preheat oven to 350°.
Spread honey mustard over the dough.
Layer ham on the dough, coming to within 1/2 inch from the edge.
Then a layer of salami over the ham.
Sprinkle sausage evenly over the salami and top with parmesan cheese.
Spread chopped spinach over all.
Sprinkle 1 teaspoon of oregano and then a layer of provolone cheese over all.

Scratch recipe for onion soup mix

Ingredients
8 tsp. Dry minced onion
1 tsp. Onion powder
4 tsp. Beef bouillon or 4 cubes
1/4 tsp. Celery salt

Preparation
Mix with 4 cups water for soup OR use dry with sour cream for dip.

Raspberry Balsamic Vinaigrette

Raspberry Balsamic Vinaigrette

1/2 cup olive oil
1-1/2 cups balsamic vinegar
3/4 cup raspberry preserves
3/4 cup brown sugar
2 chopped fresh garlic cloves
1 t. salt1 t. granulated garlic
1/2 t. pepper
1/2 t. Italian seasonings
1/2 cup chopped onions

Blend together with a whisk in medium sized bowl, balsamic vinegar,
olive oil and raspberry preserves.

Add brown sugar, fresh garlic, salt, pepper, garlic and Italian seasonings.

Blend together well, andtop with fresh chopped onions.

Place atop your favorite salad.

If stored in refrigerator, will last up to 2 weeks.

Fried Veal Cutlets with Herb Salad

Ingredients
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups dry bread crumbs
Kosher salt and freshly ground pepper
Eight 1/8-inch-thick veal cutlets (1 1/4 pounds)
1/2 cup plus 2 teaspoons extra-virgin olive oil
2 cups watercress, stemmed
1 cup flat-leaf parsley leaves
1/4 cup tarragon leaves
1/4 cup snipped 1-inch-long chives
1 teaspoon red wine vinegar

Directions

Put the flour, eggs and bread crumbs in 3 shallow bowls. Season
the bread crumbs with salt and pepper. Season the veal cutlets with
salt and pepper and dust them with flour, tapping off the excess.
Dip the cutlets in the beaten eggs and then in the bread crumbs,
pressing to help the bread crumbs adhere.

In a very large skillet, heat 1/4 cup of the olive oil. Add half of the
cutlets and fry over high heat, turning once, until golden and cooked
through, about 3 minutes. Transfer the cutlets to a paper towel-lined
plate to drain. Repeat with another 1/4 cup of the olive oil and the
remaining cutlets.
In a medium bowl, toss the watercress with the parsley, tarragon
and chives. Add the remaining 2 teaspoons of olive oil and the red
wine vinegar, season the herb salad lightly with salt and pepper and
toss well. Transfer the cutlets to plates, top with the herb salad and
serve immediately.

Serve with
Roasted potatoes

Thursday, March 26, 2009

Broccoli Soup with Lemon Cream


Serves 6

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
about 1 quart low-sodium chicken broth or vegetable broth
5 cups broccoli florets
juice of 1/2 lemon
3 tablespoons non-fat sour cream
Heat the olive oil in a saucepan over low-medium heat. Add the
celery and onion, season lightly with salt and pepper, and cook
for 10 minutes.

Peel and slice the potato and add it to the pot. Add the bay leaf,
oregano and broth and bring to a boil quickly over high heat.

Lower the heat and simmer until the vegetables are completely
tender, about 15 minutes.

Add the broccoli and simmer until just tender, about 5 to 7 minutes.

Blend the lemon juice and sour cream together and set aside.

Remove the bay leaf and puree the soup in a blender. Strain and
adjust the salt and pepper.

Serve the soup in bowls with a dollop of lemon sour cream.

Spicy Chicken Chili

Healthy Cooking
April/May 2009 issue
Page: 33

" My recipe was inspired by me being on a low-calorie, low-fat,
high fiber diet.  I entered it in a chili cookoff and had several people
say that it was the best chili they'd ever had!"
Natalie Hughes - Yukon, Oklahoma

SERVINGS: 12
CATEGORY: Lower Fat
METHOD: TIME: Prep: 30 min. Cook: 30 min.

Ingredients:
1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 to 2 teaspoons crushed red pepper flakes
2 to 4 tablespoons Louisiana-style hot sauce
2-1/2 cups cubed cooked chicken breast
2 cups frozen corn
3/4 cup reduced-fat sour cream
3/4 cup shredded reduced-fat cheddar cheese

Directions:
In a Dutch oven, saute the first six ingredients in oil until tender; add
the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes. Stir in chicken and
corn; heat through. Garnish each serving with 1 tablespoon each of
sour cream and cheese.

Yield: 12 servings (4 quarts).

Santa Fe Chicken Pita Pizzas

Healthy Cooking
April/May 2009 issue
Page: 64

"This recipe is quick and easy, and because you're making individual
pizzas, each one can be altered to suit each person's taste."
Althena M. Russell - Florence, South Carolina

SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
4 pita breads (6 inches)
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 tablespoons chopped green chilies
2 tablespoons sliced ripe olives
3/4 cup shredded Colby-Monterey Jack cheese
1/2 cup reduced-fat sour cream1 green onion, chopped

Directions: Place pita breads on an ungreased baking sheet; spread
with beans. Top with salsa, chicken, chilies, olives and cheese.
Bake at 350° for 8-10 minutes or until cheese is melted. Serve
with sour cream; sprinkle with onion. Yield: 4 servings.

Chicken Sesame

1 frying chicken, cut up
¼ c. flour
3 tbsp. sesame seeds
½ tsp. salt
¼ tsp. pepper
¼ c. salad oil
1 sm. onion, chopped
2 stalks celery, chopped
½ c. dry white wine
1 chicken bouillon cubes, crumbled
½ tsp. tarragon
¼ c. cornstarch
¼ c. water
1 c. sour cream

Coat chicken with mixture of flour, sesame seeds, salt and pepper.
In large skillet or slow-cooking pot with browning unit, brown chic
hen in oil. Add onion, celery, wine, bouillon cubes, and tarragon.
Cover and cook on low 6 to 8 hours. Turn control to high. Remove
chicken to warm shallow dish. Dissolve cornstarch in water and stir
into pot. Cook on high 15 minutes. Turn heat off; stir in sour cream;
Pour sauce over chicken; serve hot.

Makes 5 servings.

Wednesday, March 25, 2009

Greek Salad With Grilled Chicken


Prep: 20 minutes
Cook: 4 minutes
Stand: 5 minutes
Makes 4 servings
Ingredients:
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
3/4 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper, divided
Olive oil cooking spray
12 ounces skinless, boneless chicken breast
1 1/2 pounds plum tomatoes, halved, seeded,
           and quartered (about 6–8 tomatoes)
1/2 large seedless cucumber, halved lengthwise and thinly sliced
1/2 small red onion, thinly sliced
3 ounces feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 tablespoons chopped fresh mint, divided
4 cups torn romaine lettuce
Instructions:
1. Whisk together the olive oil, lemon juice, and honey.
Add 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside.
2. Heat a grill pan to high. Lightly coat chicken with olive oil spray,
and season with remaining salt and pepper; cook over high heat 2
minutes per side or until just cooked through. Transfer to a cutting
board; let stand 5 minutes.
3. In a serving bowl, toss tomatoes, cucumber, onion, feta, olives,
and half the mint with vinaigrette. Slice chicken into 1/2-inch strips,
add to salad, and toss gently. Place 1 cup romaine on each of 4 plates,
top with chicken mixture and remaining mint. (Serving size: 1 1/4 cup
salad and 3 ounces chicken)

Sesame Chicken Wings

Source: Taste of Home Magazine

Yield: 6-8 Servings
1/2 cup soy sauce
1/3 cup water
1/4 cup sugar
2 tablespoons sesame oil or olive oil
4 green onions with tops, sliced
1/2 medium onion, sliced
2 garlic cloves, minced
1 to 2 tablespoons sesame seeds
Dash pepper
2 1/2 pounds chicken wings

In a large plastic bag or glass dish, combine all the ingredients, except
the chicken wings.
Once these ingredients are well blended; add the chicken wings; coat well.

Cover and refrigerate for 2-3 hours or overnight, turning occasionally.
Remove chicken to a shallow rack in a baking pan; discard the marinade.

Bake, uncovered, at 350 degrees F for 30 minutes. Turn and bake
about 20 minutes longer or until tender.

Chicken Milano

serves 4

INGREDIENS
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

DIRECTIONS
In a large saucepan over low heat, melt butter; add garlic and cook
for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth;
increase to medium heat and bring to a boil. Reduce heat and simmer,
uncovered, for about 10 minutes or until the tomatoes are tender.
Add the cream and bring to a boil; stirring. Simmer over medium heat
until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large
skillet over medium heat, warm oil and saute chicken. Press on chicken
occasionally with a slotted spatula. Cook for about 4 minutes per
side or until the meat feels springy and is no longer pink inside.
Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to
a boil; stirring the pan juices. Reduce slightly and add to the cream
sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add
fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer
to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the
sauce gently if needed. Transfer the pasta to serving plates; top with
chicken and coat with the cream sauce; serve.

BASIC CAJUN SEASONING MIX‏

1/2 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1/2 teaspoon thyme Leaves (ground)
1/2 teaspoon Basil

Combine all ingredients; store in an airtight container.
Store herb containers in a dark, cool, dry place up to six
Months. Because heat weakens spice flavors, avoid displaying
Seasonings on open racks above or near cook tops or ovens.
Store seldom-used seasonings in the freezer to maintain
Freshness.

Tuesday, March 24, 2009

ITALIAN CREAM SODA


3 tablespoons (1-1/2 oz.) HERSHEY'S
Strawberry Syrup or flavored syrups

3 tablespoons (1-1/2 oz.) heavy cream or half & half

1 cup crushed ice

12 oz club soda, chilled

1 serving whipped cream
1. Stir together HERSHEY'S Strawberry syrup and cream in 12 oz glass.
2. Add ice.
3. Fill glass with club soda; stir.
Garnish with whipped cream.
Serve immediately.

Teriyaki Onions

Makes 2 servings

2 large sweet onions
2 tablespoons butter or oil, or a mixture of both
2 teaspoons honey
2 tablespoons teriyaki sauce

Slice onions into thin rings. Heat a large skillet over medium heat. Add
Butter or oil until and cook, stirring, until onions are about half their
Original volume.

Add a couple teaspoons of honey to sweeten and then splash in teriyaki
Sauce -- I have never measured this, just use what looks good to you.
Continue to saute the onions over very low heat until they are tender and
Most of the liquid is absorbed, you are almost caramelizing them. This
Process takes a while.

Variation:
I also like to do a simple caramelizing of onions using the same
Basic recipe but instead of honey and teriyaki I just saute them in the
Butter and splash in several glugs of white wine and simmer until they have
Absorbed all the liquid. The wine adds such a sweetness to the caramelized
Onions. Surprisingly, this is good on top of pasta with Alfredo sauce.

Not my notes

Sauerbraten

Show:  Good Eats
Episode: Good Wine Gone Bad

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning
meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar,
red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves,
juniper, and mustard seeds. Cover and bring this to a boil, then
lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all
sides. Heat a large saute pan over high heat; add the meat and brown
on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your
finger in it and not be burned, place the meat in a non-reactive
vessel and pour over the marinade. Place into the refrigerator for 3
days. If the meat is not completely submerged in the liquid, turn it
over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.
Add the sugar to the meat and marinade, cover and place on the middle
rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to
remove the solids. Return the liquid to the pan and place over medium-
high heat. Whisk in the gingersnaps and cook until thickened,
stirring occasionally. Strain the sauce through a fine mesh sieve to
remove any lumps. Add the raisins if desired. Slice the meat and
serve with the sauce.

Awesome Egg Salad with a Kick

12 hard-cooked eggs, peeled and chopped
1/2 cup light mayonnaise
1/2 cup low-fat sour cream
1/4 teaspoon paprika
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped red onion
1/4 cup real bacon bits salt and pepper to taste

In a medium bowl, stir together the eggs, mayonnaise, sour cream,
paprika, mustard, horseradish, red onion and bacon bits. Season
with salt and pepper to taste.
Serve immediately, or refrigerate until serving

Monday, March 23, 2009

Roasted Pork Tenderloin Medallions with Dried Cranberry Sauce


Total time: 42 minutes.

A tablespoon of grape jelly helps thicken the tangy-sweet sauce. Tenderloin is lean and juicy when properly prepared. Use a meat thermometer to avoid overcooking.
Yield
4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients
Pork:
1 teaspoon dried sage
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray
Sauce:
1 cup fat-free, less-sodium chicken broth
1 cup dried cranberries
1/2 cup cranberry juice cocktail (such as Ocean Spray)
1 tablespoon grape jelly
Preparation
Preheat oven to 400°.

To prepare pork, combine first 4 ingredients; rub evenly over pork.
Heat a large ovenproof nonstick skillet over medium-high heat. Coat
pan with cooking spray. Add pork; cook 4 minutes on each side or
until browned. Place pan in oven; cook pork at 400° for 12 minutes
or until a meat thermometer registers 160° (slightly pink). Place pork
on a cutting board; keep warm
To prepare sauce, add the chicken broth, dried cranberries, and juice
to pan; bring to a boil, scraping pan to loosen browned bits. Stir in jelly;
cook 8 minutes or until mixture is slightly thick, stirring occasionally.
Cut the pork into (1/2-inch) slices. Serve with sauce.

Smoking Fish

Tue Feb 17, 2009 7:56 pm (PST)
The fisherman's catch, if properly preserved, can be a welcome
addition to family meals over a period of several weeks or months.
Smoking is an excellent way to preserve fish that you don't plan to
eat right away. Fish is smoked as it dries over a smoldering fire.
Wood smoke adds flavor and color; the brining process helps topreserve the fish.

Smoking Methods
There are two general methods of smoking fish: hot-smoking andcold-smoking.

Hot-smoking (also called barbecuing or kippering) requires a short
brining time and smoking temperatures of 90F for the first 2 hoursand
150F for an additional 4-8 hours. Hot-smoked fish are moist,lightly
salted, and fully cooked, but they will keep in the refrigerator for only
a few days.Cold-smoking requires a longer brining time, lower
temperature(80-90F) and extended smoking time (1-5 days or more
of steady smoking).

Cold-smoked fish contain more salt and less moisture than hot-smoked
fish. If the fish has been sufficiently cured, it will keepin the refrigerator
for several months.

Parasites In Fish
Fresh water and marine fish naturally contain many parasites. These
parasites are killed during the hot-smoking process, if thetemperature
reaches 140F. Use commercially frozen fish for cold-smoked fish
and lox, or freeze the fish to -10F for at least 7 days to kill any parasites
that may be present. Freezing to -10F is not possible in most home freezers.

Smoking Tips
Any fish can be smoked, but species high in fat (oil) such as salmonand
trout are recommended because they absorb smoke faster and havebetter
texture than lean fish, which tend to be dry and tough aftersmoking.

Use seasoned non-resinous woods: hickory, oak, apple, maple, birch,
beech, or alder. Avoid: pine, fir, spruce, etc. or green woods. If heavier
smoke flavor is desired, add moist saw dust to the heat source
throughout the smoking process.

Control heat by adjusting air flow.

Control temperature:*

Hot-smoking- -90F for the first 2 hours; 150F for remaining smoking time*
Cold-smoking- -80-90F for 1-5 days or more* Lox--70-80F for 1-3 days

Preparing Fish For Smoking
Use only freshly-caught fish that have been kept clean and cold. Fish
that have been handled carelessly or stored under improper conditions
will not produce a satisfactory finished product. Do not use bruised,
broken, or otherwise damaged flesh.

If you catch your fish, clean and pack them in ice before starting home.
When you get home, store the fish in the refrigerator until you are ready
to prepare them for smoking.

Different fish species generally require specific preparation methods.
Salmon are split (backbone removed); bottom fish filleted; herring
headed and gutted, and smelt dressed. The following preparation
steps can be applied to any fish:

1. Remove scales by scraping against the grain with the dull edge of a knife.
2. Remove head, fins, tail, viscera.
3. Wash body cavity with running cold water to remove all traces of
blood and kidney tissue (dark red mass along the backbone).
4. Split the fish by cutting through the rib bones along the length of one
side of the backbone.
5. For large fish, remove the backbone by cutting along the otherside
of the backbone to produce two fillets or boneless sides. For small fish,
the backbone can be left attached to one of the sides.
6. Cut the sides of large fish into uniform pieces about 1 inches thick and
2 inches wide. Small fish halves can be brined and smoked inone piece.

Preparing Brine
Prepare a brine of 3 cups table salt in 1 gallon of cold water in a plastic,
stainless steel, or crockery container. Red or white wine can be
substituted for a portion or all of the water, if desired. Stir thesalt until a
saturated solution is formed.

Spices such as black pepper, bay leaves, seafood seasoning, or garlic,
as well as brown sugar, may be added to the brine depending on yourpreference.

Use 1 gallon of brine for every 4 pounds of fish. Brine fish in the
refrigerator, if possible.

Keep the fish covered with brine throughout the brining period. A heavy
bowl can be floated on the brine to keep the fish submersed, but do not
pack the fish so tightly that the brine cannot circulate around each piece.

Cold-Smoking

1. To cold-smoke fish, follow steps 1-6 under "Preparing Fish forSmoking."
2. Brine -inch-thick fillets for hour; 1-inch-thick fillets for1 hour; and
1-inch-thick fillets for 2 hours. Brining times can be lengthened if the
cold-smoked fish are to be preserved for longperiods of time.
3. After brining, rinse the fish briefly in cold running water.
4. Place the fish skin-side down on greased racks in a cool shady, breezy
place to dry. The fish should dry for 2 to 3 hours or until ashiny skin
or pellicle has formed on the surface. A fan will speedpellicle formation.
5. Place the fish in a homemade or commercial smoker. The temperature
of the smoker should be kept at about 80F, and should never exceed
90F. If a thermometer is not available, the temperature may be tested
by hand. If the air in the smoke-house feels distinctly warm, the
temperature is too high.
6. Smoke the fish until its surface is an even brown. Small fish that are to
be kept 2 weeks or less may be ready in 24 hours. Salmon and other
large fish will require 3 to 4 days and nights of steady smoking. To
store longer than 2 weeks, smoke all fish a minimum of five days; for
larger fish, at least a week or longer.
7. The smoker should not produce a lot of smoke during the first 8
to 12 hours if the total curing time is 24 hours, or for the first 24 hours
if the curing time is longer. When the first part of the smoking ends,
build up a dense smoke and maintain it for the balance of the cure.
8. If cold-smoked fish has been brined for at least 2 hours and smoked
for at least 5 days, it will keep in the refrigerator for several months.

Lox
Lox is similar to cold-smoked salmon, but is moist, lightly salted and
lightly smoked. Much practice and experience are needed to prepare
satisfactory lox. The appropriate length of brining and smoking to
produce lox that suit one's taste is determined mainly through trial.
Lox can be prepared following the instructions for cold-smoking with
the following modifications:

* Smoke at 70-80F for 1 to 3 days (temperatures above 80F
willcook the fish).
* To give a sheen to the surface of lox, rub with vegetable oil after
the smoking is completed.
* In the refrigerator, lox will keep for 1 to 2 weeks. It will keep
longer, if frozen.

Hot-Smoking

1. To hot-smoke fish, follow steps 1-6 under "Preparing Fish for
Smoking."
2. Brine -inch-thick fillets for about 15 minutes, 1-inch-thick pieces
about 30 minutes, and 1-inch-thick pieces about 1 hour. Brining times
can be adjusted to give the fish a lighter or heavier cure.
3. After brining, rinse the fish briefly in cold running water.
4. Place the fish skin-side down on greased racks in a cool, shady,
breezy place to dry. The fish should dry for 2 to 3 hours or until a shiny
skin or pellicle forms on the surface. The pellicle seals the surface and
prevents loss of natural juices during smoking. A fan will speed pellicle formation.
5. Place the fish in a homemade or commercial smoker. For the first
2 hours, the temperature should not exceed 90F. This completes the
pellicle formation and develops brown coloring.
6. After the initial 2-hour period, raise the temperature to 150F and
smoke the fish for an additional 4 to 8 hours. The length of time will
depend on the thickness of the fish, and on your preference for dry or
moist smoked fish. Generally, -inch-thick pieces are smoked for 4 hours,
1-inch-thick pieces for 6 hours, and 1-inch-thick pieces for 8 hours.
7. Store hot-smoked fish in the refrigerator. Freeze hot-smoked fish if
it will be stored longer than a few days.

The authors are Robert J. Price, Ph.D., Extension Seafood Technology
Specialist and Pamela Tom, M.Sc., Staff Research Associate
Departmentof Food Science & Technology, University of California,
Davis,California 95616-8598

Lemon Garlic Lime Marinade

2/3 cup dry white wine
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
3 medium cloves garlic, smashed
2 tablespoons minced fresh, or 1 1/2 teaspoons dried herb of choice
grated rind of 1 lemon

Combine all ingredients in a small bowl. Pour over fish or poultry in a
shallow glass dish or heavy plastic bag. Cover dish or seal bag and
refrigerate while marinating. Makes about 1 1/4 cups.

Homemade Rose Bath Oil

Ingredients:
Rose Petals2 oz grapeseed oil5 drops jasmine oil5 drops ylang-ylang oil

Directions:
Put rose petals into a glass bottle and top with the oils.
Shake and allow to sit overnight.
Add 1/4 oz. of the oil to your bath.
Source: Womans World Magazine Oct, 2007

Sunday, March 22, 2009

Salmon Pastries with Dill Pesto


25 min
24 appetizers

INGREDIENTS:
1/2 cup lightly packed chopped fresh dill weed
1/3 cup Crisco® Light Olive Oil
1/4 cup Fisher® Chef's Naturals® Chopped Walnuts
1/4 cup fresh lime juice
1 clove garlic
1 tablespoon Dijon mustard
2/3 cup shredded Parmesan cheese
Salt and pepper, if desired
3/4 pound salmon fillet, thawed if frozen and patted dry
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Dill weed sprigs


DIRECTIONS:
1. Heat oven to 400°F. In food processor bowl with metal blade or
in blender, place chopped dill weed, oil, walnuts, lime juice, garlic,
mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process,
stopping once to scrape side of bowl, until smooth.

2. If salmon has skin or bones, remove them; rinse fillet and pat dry
with paper towel. Cut salmon into 24 (1-inch) cubes.

3. On cutting board, roll 1 pie crust into 12-inch round. Cut into
4 rows by 3 rows to make 12 (4x3-inch) rectangles. Repeat with
remaining crust. (Rectangles cut at edge of crust will have rounded side.)

4. Spoon 1 level teaspoon dill pesto onto center of each rectangle;
top with 1 salmon cube. Bring 4 corners of each rectangle over filling
to center and pinch at top; pinch corners, leaving small openings on
sides to vent steam. (For rectangles with rounded side, bring 3 points
together at top, pinching to seal.) On ungreased large cookie sheet,
place pastries 1 inch apart.

5. Bake 20 to 25 minutes or until golden brown.

6. Place remaining pesto in small resealable food-storage plastic bag.
Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto
over serving plate. Place pastries on serving plate. Sprinkle pastries
with remaining cheese and garnish with dill weed sprigs.
Serve warm.

Salsa For A Crowd

4 (14 oz) cans diced tomatoes
4 large tomatoes chopped
2 C. frozen corn thawed
1 (15 oz) can black beans rinsed and drained
1 medium sweet onion finely chopped
1/3 C. lime juice
1/4 C. minced fresh cilantro
2 T. cider vinegar
2 T. hot pepper sauce
1 garlic clove minced
1 T. crushed coriander seeds crushed
1 T. ground cumin
1 t. salt
1 t. coarsely ground pepper
chopped jalapeno pepper, optional
corn chips or tortilla chips

Place 2 undrained cans of tomatoes in a large bowl; drain the 2 remaining
cans and add tomatoes to the bowl.

Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice,
cilantro, vinegar, pepper sauce. Cover and refrigerate until serving.

Serve with chips.

Classic Potato Salad For 50

15 lb. potatoes peeled and cubed
4 C. mayonnaise
1 C. sweet pickle relish
1/4 C. prepared mustard
1 (4 oz) jar diced pimientos drained
2 T. salt1 T. sugar
2 t. pepper
6 celery ribs chopped
8 hard cooked eggs chopped
1 small onion chopped
paprika and green pepper rings, optional

Place potatoes in 2 large kettles and cover with water. Bring to a boil.
Reduce heat; cover adn simmer for 10-15 minutes or until tender.
Drain and cool to room temperature .In a large bowl combine the
mayonnaise, relish, mustard, pimientos, salt, sugar and pepper.
Divide the potatoes, celery, eggs and onion between 2 very large
bowls; add mayonnaise mixture. Stir to combine.
Cover and refrigerate at least 1 hour.
Garnish with paprika and green pepper rings if desired.

Bacon-Wrapped Stuffed Jalapenos

Yield: 24 appetizers
24 medium jalapeno peppers
1 pound uncooked chorizo or bulk spicy pork sausage
2 cups (8 ounces) shredded cheddar cheese
12 bacon strips, cut in half

Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds.
Combine the sausage and cheese; stuff into jalapenos. Wrap each with a
pieceof bacon; secure with toothpicks.

Prepare grill for indirect heat, using a drip pan. Place jalapenos
overpan; grill, covered, over indirect medium heat for 17-20 minutes
on eachside or until a meat thermometer inserted into filling reads 160°.
Grill,covered, over direct heat 1-2 minutes longer or until bacon is crisp.

Saturday, March 21, 2009

Pepper Jack Stuffed Chicken







2 ounces Pepper Jack cheese
2 boneless, skinless chicken breast halves
1 teaspoon Mexican or taco seasoning
1 tablespoon vegetable oil


Preheat oven to 350ºF

Cut cheese into two 2-1/4" x 1" x 3/4" strips.

Flatten chicken to 1/4" thickness.

Place a strip of cheese down the center of each chicken breast
half; fold chicken over
cheese, and secure with toothpicks.

Rub Mexican seasoning over chicken.

In a large skillet, brown chicken in oil on all sides.

Transfer to a greased 8" square baking dish.

Bake, uncovered, for 25 to 30 minutes or until chicken juices run clear.
Discard toothpicks before serving.

Yield: 2 servings.

Cucumber-Dill Yogurt Dip

2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt

Freshly ground black pepper
Serving Suggestion: Assortment of vegetables such as green beans,
celery, cucumber, mushrooms, roasted beets, or boiled potatoes

Directions
In a medium bowl, mix together yogurt, cucumber, dill, coriander,
red pepper flakes, vinegar, and salt until evenly combined. Season
well with freshly ground black pepper, taste, and adjust seasoning,
as needed. Serve with an assortment of vegetables for dipping.

Baked Salmon ll

serves 2

INGREDIENTS
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

DIRECTIONS
In a medium glass bowl, prepare marinade by mixing garlic, light
olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon
fillets in a medium glass baking dish, and cover with the marinade.
Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place
sealed salmon in the glass dish, and bake 35 to 45 minutes, until
easily flaked with a fork.

A Southern Screwer

Serve in;  Collins Glass

Ingredients:
2 oz vodka
2 oz Southern Comfort® peach liqueur
6 oz Sunny Delight® orange juiceice

Method: Pour over ice, stir and serve.

Friday, March 20, 2009

Spicy Chicken Quesadillas




















Ingredients
1/4 cup thinly sliced green onions (about 2)
2 tablespoons chopped cilantro
1 tablespoon chopped pickled jalape o peppers
1 cup chopped cooked chicken (about 8 ounces), divided
4 (8-inch) flour tortillas
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
Cooking spray
3/4 cup salsa
Preparation
Combine first 3 ingredients in a small bowl; stir until blended.
Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with
3 tablespoons cheese and 1 tablespoon onion mixture; fold in half.
Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.

Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each
side or until lightly browned. Repeat procedure with remaining
quesadillas. Cut each quesadilla in half. Serve with salsa.

Yield
4 servings (serving size: 1 quesadilla and 3 tablespoons salsa)

Parmesan Chicken Wings

(Good for party buffets)

1/2 cup margarine
2 tbsp dried parsley
1 tsp dried oregano
2 tsp paprika
1 tsp salt
1/2 tsp pepper
1 cup grated Parmesan cheese
4 lbs chicken wings

Preheat the oven to 350 F. Foil line a baking sheet coated
with non-stick spray.

Melt the margarine in a small bowl.

Mix the dry ingredients and the cheese in another small bowl.
Dip the wings in the margarine and then in the dry ingredients.

Arrange on the prepared baking sheet.

Drizzle the wings with any margarine remaining in the bowl.
Bake about one hour.

AmyMarie

Horseradish Wings

Yield: 4 servings

2 1/2 LB Chicken Wings *
3 TBSP Olive Oil
1 Lemon Juice Only
1 TBSP Worcestershire Sauce
1/2 c Catsup
5 1/2 Tsp Tabasco Sauce
5 TBSP Prepared Horseradish
1/2 Tsp Ground Black Pepper

* Chicken wings should have tips removed and be cut in half at the joint.

Combine all ingredients in a plastic bag. Knead occasionally for 2 hours.
Cook on a grill or under a broiler. Cook for 10 minutes, then turn and
baste with marinade. Cook and additional 10 minutes or until done.
Serve immediately or refrigerate until needed

Cole Slaw Dressing

Cole Slaw Dressing

makes 1 cup

INGREDIENTS
1 egg yolk
3 tablespoons white sugar
1 tablespoon prepared mustard
2 tablespoons butter
1/2 cup white vinegar
1/2 cup half-and-half

DIRECTIONS
In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in the half-and-half. Refrigerate until using.

Thursday, March 19, 2009

Bourbon Street Buffalo Wings















courtesy Drew Cerza, The Wing King
Show: Throwdown with Bobby Flay
Episode: Buffalo Wings
Recipe Summary
Difficulty: Intermediate
Prep Time: 10 minutes
Cook Time: 40 minutes

Yield: 50 wings

For the sauce:
2 tablespoons butter
1 large shallot, chopped
2 garlic cloves, chopped
2 ounces bourbon
1/2 cup brown sugar
1/2 cup honey
1 tablespoon ancho pepper, finely chopped
8 ounces chili sauce
8 ounces barbecue sauce
3 ounces wing sauce

For the wings:
Oil, for frying
50 chicken wings
Blue cheese dressing, for serving
Bourbon, for serving

For the sauce:
In a large saucepan, melt the butter. Add the shallot and garlic cloves
and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and
the honey to heat through, 1 minute. Next add the ancho pepper, chili
sauce, barbeque sauce, and wing sauce and cook, stirring occasionally
for 2 minutes. Keep warm until ready to serve.

For the chicken wings: 
Heat oil in a deep-fryer. As you make the sauce, drop chicken wings,
in batches (the amount you drop in at 1 time will depend on the size of
your fryer) into the deep-fryer. Fry until golden brown on both sides.
Remove the wings from the oil and drain.
Add the wings to a large mixing bowl and toss in the sauce, coating each wing.
Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

Parmesan Pan Fried Tomatoes

Tuck these next to roast chicken or pork chops for a great plate
ganishe.  or serve with bacon and eggs for a breakfast treat.

Makes 4 servings

Ingredients:
1 cup all purpose white flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon black pepper, ground
1 cup parmesan cheese, grated
1 cup panko Japanese breadcrumbs
2 eggs
2 tablespoons Dijon mustard
12 slices tomatoes, sliced 1/2 inch thick (3 tomatoes)
3 tablespoons olive oil

Preparation:
Combine flour, onion powder, granulated garlic, salt and pepper. Mix
well. In separate bowl combine panko and parmesan. In third bowl
combine eggs and mustard.

Take slices of tomato and dip in flour mixture, dust off excess. Then
dip in egg mixture, letting excess drip off. Finally dip in
parmesan/panko mixture, pressing parmesan mixture onto slices for good
coverage. Repeat until all slices are breaded. These should be stored
in a single layer dusted lightly with extra crumbs.

Heat olive oil in non-stick frying pan, over medium-high heat. Place 3
slices (1 order) in pan, and let cook about 1 1/2 to 2 minutes on each
side, until just golden brown. Don't flip too soon or parmesan mix
will fall off.

Serve hot.

Hamburger Salad Sandwiches

Hamburger Salad Sandwiches

1/4 lb hamburger
1 tbsp chopped onion
1 c. shredded lettuce
1/2 c. shredded cheese
1 large dill pickle, chopped
1/2 c. mayonnaise
1 hardboiled egg, chopped (optional)
1 tsp salt
1/4 tsp pepper

Brown hamburger with salt and pepoper. Drain and cool slightly.
Add all other ingredients and stir well. Use for regular bread
sandwiches or as a pita filling.

FROZEN FRUT POPS

3 cups grape juice or fruit punch
One 14 oz. can sweetened condensed milk
1/4 cup lemon juice
Twelve 3 oz. paper cups
12 wooden sticks

Mix juices and sweetened condensed milk with a wire whisk.
Transfer themixture to a container with a pouring spout. Put the
paper cups into asquare pan and fill the cups, almost to the top,
with the juice mixture.

Put in the freezer for 1 hour. After 1 hour remove the cups from
the freezer and place a wooden stickin the middle of each "pop".
Return to the freezer for 5 hours. To serve, peel off the paper cup.
Frozen pops will keep in the freezer forup to 2 weeks if kept in
a plastic bag.

Makes 12 pops.

Wednesday, March 18, 2009

Fleischkuechle










10 servings
INGREDIENTS
6 cups all-purpose flour
2 teaspoons salt
3 eggs
2 cups milk
8 ounces extra lean ground beef
1 small onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
1 quart oil for deep frying

DIRECTIONS
In a medium bowl, mix together the ground beef, onion, salt and
pepper until well blended. Set aside.
In a large bowl, stir together the flour and salt. Pour in the eggs
and milk, and stir until well blended using a sturdy spoon. Form the
dough into 2 inch balls, and roll out into circles 1/4 inch thick on a
floured surface.
Form the beef into golf ball sized balls, and place each one onto
one half of a dough circle. Fold the other halves of the circles over
to enclose the dough. Seal the edges using a saucer or pressing
with your fingers.
Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or
over medium-high heat in a large deep skillet. Fry the Keuchle until
golden brown, turning once. It should take about 10 minutes total
for each batch.

Roasted Broccoli with Cherry Tomatoes

courtesy The Neelys
Show: Down Home with the Neelys
Episode: Girls' Favorites: Cooking for the Girls
Recipe Summary

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 18 minutes
Yield: 4 servings

2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

Preheat oven to 450 degrees F.
Add broccoli to a large bowl. Add the shallots, cherry tomatoes,
garlic and red pepper flakes with 4 tablespoons oil in large bowl.
Sprinkle with salt and pepper. Toss to coat and spread onto large
baking sheet. Roast until the stems are tender-crisp and lightly
golden brown, about 18 minutes. Grate the Parmesan over the
broccoli while it's hot.

TEX-MEX WON TON APPETIZERS

(Minnesota State Fair)

1 package small (3½- inch) won ton wraps
1 (12-ounce) package bulk sausage (any flavor)
1 (8-ounce) bottle of ranch dressing
3 tablespoons Tabasco Green Pepper Sauce
1 (8-ounce) shredded cheddar cheese
1 small jar pimientos
1 small can black olives, sliced
½ cup mild salsa

In a large skillet, brown the sausage until
no longer pink; drain well and crumble. Place
meat in a large mixing bowl. Heat oven to 350
degrees. Place won ton wraps in mini-muffin
tins, shaping to form small cups. Bake 5
minutes. Remove from oven and set aside.
Don't turn oven off.

Add ranch dressing and Tabasco sauce to
crumbled meat. Stir in shredded cheese,
pimientos, olives and salsa. Spoon mixture
evenly into each won ton cup. Bake at 350
degrees for an additional 8 to 10 minutes.
Serve hot.
Make about 20 appetizers

Sour Cream Rye Bread

This is a great recipe.  The bread is moist and has great texture.
I use the dough cycle and baked this in the oven at 375 F for 30 to
35 minutes.  I also increased the caraway seed to 1-1/2 tablespoons.
I love caraway.  This makes great toast and sandwiches.  I got this
recipe from another group and it was posted by John Ross.

(personally I hate caraway in my bread. I by mistake sometimes buy
bread with caraway in it. And I have to eat it because I don't want to
throw the bread away.)

Ingredients:
7/8 cup water
2 1/2 cups bread flour
2 teaspoons caraway seed
1 1/2 teaspoons salt
2 tablespoons butter
2 tablespoons brown sugar
3/4 cup rye flour
1 1/2 teaspoons unsweetened cocoa powder
1/2 cup sour cream
1 1/2 tablespoons molasses
2 teaspoons active dry yeast

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.

Tuesday, March 17, 2009

Mango And Red Onion Salsa













This salsa is a nice topping for grilled fish, especially salmon.
Servings: 4
Prep Time: 5 minutes
Ingredients
- 1 mango, peeled and chopped
- 2 tablespoons red onion, diced fine
- 2 tablespoons fresh cilantro, coarsely chopped
- 1 lime - zest from 1 lime
- 2 tablespoons juice from 1 lime
- 1 tablespoon canola oil
kosher salt to taste
freshly ground black pepper to taste
Directions
In a bowl, combine chopped mango, red onion, lime zest and cilantro.
In a small bowl, whisk together lime juice and oil. Season to taste.
Pour over the mango mixture.
Add additional seasonings if desired.
Cover and refrigerate until ready to serve

Beef and Irish Stout Stew

Beef and Irish Stout Stew

Prep Time: 30 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 30 Minutes
Servings: 6

"This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes."

Ingredients:
2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (e.g., Guinness)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Directions:
1.Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

2.Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

3.Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Jenn Mom2SamTiny
Are You Ready for the Holidays

Original Irish Cream

"Irish whisky mixed with cream and sugar with hints of coffee,
chocolate, vanilla, and almond.  Will keep for 2 months if
refrigerated."

PREP TIME 15 Min
READY IN 15 Min

Original recipe yield  cups

INGREDIENTS
1 cup heavy cream1
(14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

DIRECTIONS
In a blender, combine heavy cream, sweetened condensed milk,
Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and
almond extract.

Blend on high for 20 to 30 seconds. Store in a tightly sealed container
in the refrigerator. Shake well before serving.

Pink Flamingo

Naturally sweet, this three-fruit combination is packed with
vitamin C and potassium.

RECIPE INGREDIENS;
1 frozen banana
1/2 cup fresh strawberries
3/4 cup pineapple juice

1. Combine the fruit and juice in a blender or food processor.

Blend until smooth.

Serves 1.

Monday, March 16, 2009

Crunchy Chocolate Eggs



54 servings

INGREDIENTS
1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter*
2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts
3 3/4 cups semisweet chocolate chips
1 1/2 teaspoons shortening
candy sprinkles

DIRECTIONS
In a heavy saucepan, combine brown sugar, corn syrup and
peanut butter. Cook and stir over medium heat until smooth.
Remove from the heat; stir in the cereals and peanuts.

When cool enough to handle, drop by tablespoonfuls onto
waxed paper-lined baking sheets. From into egg shapes.
Refrigerate until firm. In a microwave, melt chocolate chips and
shortening; stir until smooth. Dip eggs in chocolate; allow excess
to drip off. Place on waxed paper-lined baking sheets. Decorate
with sprinkles. Let stand until set.

How to Make Tie Dyed Easter Eggs

by Twila Lenoir

Want an easy, fun way to decorate your Easter eggs this year?

Tie dye them with food coloring!

Tie Dyed Easter Eggs

Supplies:
eggs, hard-boiled, boiled in a sauce
pan of water with 1 tbsp of vinegar addedor blown eggsfood coloring
in assorted colors paper towelsplastic wrapold shirt or apron

Tie Dyed Easter Eggs

Instructions:
This is such an easy way to make tie dyed Easter eggs - and very
pretty too.
Boil your eggs or blow the eggs out if you wish to keep them
permanently.

To blow out an egg:
Poke a small hole in each end of the egg. Use a long needle or skewer
to break the yoke.
Hold the egg over a bowl and blow hard through one hole until the
egg has emptied out of the shell. Rinse with water, let dry, and decorate.

To Tie Die Eggs:
Take a paper towel and dampen the towel with water and vinegar,
making sure it is just damp. Place a piece of plastic wrap under
the paper towel.

Drip small drops of food coloring onto the paper towel. Allow
colors to drop next to each other so they bleed slightly together.
Make sure there is enough area with food color to cover egg.

Wrap an egg in the paper towel and the plastic wrap. The longer
you keep the egg in the brighter the egg will get.

Repeat until all your eggs are tie dyed. Every one will be different,
but all of them will be pretty!

SPICED BEER BATTER

11 tbsp. flour
1/2 tsp. salt
1 tsp. curry powder
1/2 tsp. ground cumin
1-2 tsp. green chilies, deseeded and finely chopped
1 tbsp. olive oil
2/3 c. beer
1 large egg white

1. Mix all the dry ingredients, add the oil and the beer.

2. If you have the time, cover and leave to stand for a few hours, this
will improve the texture of the batter {not in the refrigerator} Just
before you need it, beat the egg white stiff and fold it into the batter.

3. Whatever your choice of food, coat with flour first, dip in the batter,
then deep fry.

4. you can leave out the spices for a plain batter and use water instead
of the beer.

5. This is great for onion rings.

Deep Fried Dill Pickles

12 servings

INGREDIENTS
2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste

DIRECTIONS
In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk,
Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt
and garlic powder.

In a separate mixing bowl, combine cornmeal, 2 cups flour, salt
and 3/4 teaspoon black pepper.

Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

Dip drained pickles into milk mixture and then dredge them in the
flour mixture. Deep fry until golden brown. Drain on paper towels.
Salt and pepper to taste

Sunday, March 15, 2009

Spanish Potato Omelet Bits




Makes about 4 dozen squares

Prep: 35 minutes
Bake: 15 minutes





Ingredients
6 eggs
2 tablespoons half-and-half, light cream, or milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch powdered saffron
1 tablespoon olive oil
1 tablespoon butter
1 cup coarsely chopped fresh mushrooms
2 cloves garlic, minced
2 cups frozen loose-pack diced hash brown potatoes
        with onions and peppers
1/4 cup snipped fresh chives or 2 tablespoons snipped
       fresh Italian flat-leaf parsley

Directions
1. Preheat oven to 450 degree F. Grease an 8x8x2-inch baking
pan; set aside. In a medium bowl, whisk together eggs; half-and-half,
cream, or milk; salt; pepper; and saffron. Set aside.

2. In a large skillet, heat olive oil and butter over medium heat until
butter is melted. Add mushrooms and garlic; cook for 1 minute.
Stir in potatoes. Cover and cook over medium-low heat about
10 minutes or until potatoes are lightly browned and tender, stirring
occasionally. Remove from heat; stir in chives or parsley.

3. Spread potato mixture evenly into prepared baking pan. Pour
egg mixture evenly over potato mixture, pressing down lightly with
the back of a spoon to completely cover potatoes. Bake, uncovered,
about 15 minutes or until set and top is golden (center may puff during
baking, but will fall during standing time). Remove from oven; let
stand 5 minutes. Cut into 1-inch squares.
Serve warm. Makes about 4 dozen squares.

Make-Ahead Directions:
Bake and cut omelet bites as directed; place on an oven-safe platter
or baking sheet. Cover and chill for up to 24 hours.
Reheat, uncovered, in a 350 degree F oven about 10 minutes or until
heated through.

Oven Roasted Potatoes

3 lbs potatoes of choice
2 tbsp olive oil or butter
1/2 tsp salt
1/4 tsp pepper
1 clove garlic diced
1/4 cup onion diced (1 small)
1/4 tsp oregano

1. Scrub and chop potatoes into desired size. If using red or new
potatoes, chop into quarters or sixth. If using larger baking potatoes
chop into 1 inch cubes.
2. Toss in 13×9 baking dish with olive oil and herbs. Arrange in one layer
3. Bake, uncovered, at 450 degrees for 50 minutes or until potatoes
are fork tender.

* I cut my potatoes into steak fry wedges. If you want your potatoes
to have more of a crispy taste, allow to bake for an additional 15-25
minutes, tossing after the original 50 minute baking time

Homemade Ginger Ale

Nothing hits the spot on a sultry Southern afternoon like homemade
ginger ale.  The flavored sugar syrup can be made up o 10 days
ahead and stored in the refrigerator.  You also can use it to
flavor all kinds of drinks, from lemonade to iced tea to mint
juleps.

3 cups sliced (1/4 inch) unpeeled fresh ginger (about 3/4 lb.)
3 cups sugar
9 cups water
1/4 cup fresh lime juice
1/2 coarse sugar
12 cups club soda, chilled
16 lime slices

1. Process ginger in food processor until coarsely chopped. Place in
large saucepan.

2. Add sugar and water. Bring to a simmer over medium heat; simmer
until sugar has dissolved, stirring occasionally. Increase heat to
medium-high; bring to a rolling boil. Reduce heat to medium; cook 30
to 40 minutes or until liquid is reduced by about one-third. Remove
from heat; cool.

3. Strain syrup into large pitcher (you will have about 5 to 6 cups
ginger syrup). Discard ginger. Cover with plastic wrap; refrigerate
until ready to use.

4. For each ginger ale, dip rim of 12-oz. tumbler in lime juice, then
in coarse sugar. Add ice cubes and 1/3 cup ginger syrup. Top with 3/4
cup club soda. Garnish with lime slices.
About 16 servings

PER SERVING: 185 calories, 0 g total fat (0 g saturated fat), .5 g
protein, 48 g carbohydrate, 0 mg cholesterol, 40 mg sodium, 0 g fiber

Eggless Ceasar Salad Dressing

2 cloves of garlic 1 tablespoon oil
1 tablespoon vinegar
1 tablespoon anchovies
1 tablespoon lemon juice
1/2 teaspoon worcestershire sauce tablespoon dyjon mustard
1/4 cup yogart parmasan cheese olive oil

Directions: Mix all ingredients to-gether except oil, blend in oil very slowly.
Refrigerate until ready to use.

Serving Size; Makes 6 servings

Saturday, March 14, 2009

Easter Hunt Cookie Cup


Do you want to get creative but don't have
a lot of time/ Spice up your Easter cookies
with this simple recipe.  Easter baking has
 never been so easy!




Estimated Times: Under One Hour


(Makes 20 cookies)
Nonstick cooking spray
1 package (18 oz.) NESTLÉ® TOLL HOUSE®
         Refrigerated Mini Sugar Cookie Dough
20 NESTLÉ® CRUNCH® or BUTTERFINGER® Nesteggs
1 cup prepared white or vanilla frosting
1 tube (1.5 oz.) any flavor WONKA SweeTARTS® Squeez

PREHEAT oven to 325° F. Spray 20 muffin cups with cooking spray.

SEPARATE dough along pre-scored lines; press 1 piece of dough
into each of the 20 muffin cups. Top each one with a Nestegg.
Top with remaining pieces of dough, pressing down to completely
cover the Nestegg and seal edges of dough.

BAKE for 18 to 20 minutes or until golden. Cool cookies in pan
on wire rack for 10 minutes. Using butter knife, carefully remove
from pan to wire rack to cool completely.
Frost tops with frosting; squeeze a large drop of SweeTARTS®
Squeez over frosting and swirl with butter knife or wooden pick
to create marbling.

Homemade Ice Cream Without an Ice Cream Maker

Here is a way to make fresh homemade ice cream by hand in
much less time than it normally takes with a home ice cream maker.
Here is a way to make fresh homemake ice cream by hand in
much less time than it normally takes with a home ice cream
maker.  The freezing time for the ice cream is much faster
because we freeze each serving in its own batch of ice and salt.
Another factor in freezing, it so quickly is that oru serving is in a
thin, flat, container, so the ice and salt can contact more of the
ice cream at once.
We also use a recipe that is particularly delicious.

Wha you need

½ cup sugar
¼ teaspoon salt
1 cup milk
3 beaten egg yolks
1 tablespoon vanilla extract
2 cups chilled whipping cream
Optional:
2 cups fresh strawberries and extra ½ cup sugar

The cooking phase can be done a day or two ahead of time,
so no one has to wait for the really fun part.
Set out all of the ingredients so everything is easily at hand.
Put the sugar, salt, and milk into the top pan of a double boiler.
The water in the bottom part of the double boiler will boil, and
the temperature will never rise above the boiling point of water.
This ensures that we don't overcook the mixture, even if we
get distracted
Stir the 3 beaten egg yolks into the milk and sugar.
Cook the mixture over boiling water until you can see bubbles
forming around the edges of the mixture.

The mixture is done when it is somewhat thick, and coats the spoon.

Let the mixture cool to room temperature.

When the custard has cooled, stir in the vanilla extract and the
heavy whipping cream.
The fun part is about to begin. This is where having a bunch of
kids to help is really nice.
Pour a cup of the ice cream mixture into a plastic zip-lock sandwich bag.

Zip the bag closed, and put it into another sandwich bag for safety,
and zip that one closed as well.

Fill a gallon size food storage zip-lock bag about one third full of ice
cubes. Add a cup of salt (we used rock salt, but any kind will do).

Zip the large bag closed, and wrap it in a towel to keep fingers from
getting too cold.
Make a bag for everyone (this recipe will make enough for three or
four servings, and you can double or quadruple the recipe if you are
having a party).
Now have each person squish the little bag around in the salt and ice,
making sure that the ice contacts the little bag as much as possible,
and that the little bag gets lots of kneading, to keep the ice crystals
tiny, so the ice cream is very smooth.

The kneading stage takes 10 minutes. You can let the ice cream
sit in the ice for another 5 minutes if you like harder ice cream,
although continuing to knead it for the extra 5 minutes is also OK
to do if you're having fun.

You will know the ice cream is done by feeling the mixture become
a paste instead of a liquid. When you take the little bag out of the
ice, wipe off the salt water, and then remove the outer bag carefully,
so you don't get salt in the ice cream. The little bag will stand up in
the bowl, because it is a frozen paste.

You can spoon the ice cream into a bowl if you like, or just eat it
out of the bag.

If you like strawberry ice cream, mash 2 cups of strawberries with
a half cup of sugar, and add a half cup to each small bag before
closing it up and putting it in the ice.

The result is an amazingly delicious homemade ice cream.