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Tuesday, December 14, 2010

Turkey Breast with Stuffing and Gravy


Prep Time: 10 min Total Time: 1 hr 50 min Makes: 12 servings

What You Need!
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken
1 fresh or thawed frozen whole turkey breast (5 lb.)
1 Tbsp. oil
2 jars (12 oz. each) turkey gravy
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It!
HEAT oven to 425ºF.

PREPARE stuffing as directed on package; mound in center
of greased 13x9-inch pan.

PLACE turkey, breast-side up, on top of stuffing, covering stuffing
completely. Brush turkey with oil.

BAKE 30 min. Reduce oven temperature to 325ºF. Bake 45 min. to
1 hour or until turkey is done (165ºF). Let stand 10 min. before carving.
Meanwhile, heat gravy in small saucepan; stir in sour cream.
Serve over turkey and stuffing.

Kraft Kitchens Tips
How to Prepare Stuffing Separately from Turkey

Prepare turkey as directed but do not bake with stuffing. Prepare stuffing
as directed on package during the turkey standing time. Serve with turkey
and gravy as directed.

How to Test for Doneness

Because of the variations in sizes and shapes, the easiest way to ensure
that the turkey and stuffing are done is to check the temperatures - both
should have an internal temperature of 165ºF. Simply insert the thermometer
into the center of the stuffing or thickest part of the turkey breast,
avoiding any bones.

Substitute
Prepare using STOVE TOP Cornbread Stuffing or
STOVE TOP Stuffing Mix for Turkey.

Vietnamese Beef-Noodle Bowl


Marinating the beef for 4 to 24 hours ahead can save preparation time later
and add extra flavor, if desired. Whole star anise imparts a licoricelike
aroma and flavor to the broth, but the soup is very good without it.


Yield: 6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture)

Ingredients
8 cups water
2 (14 1/4-ounce) cans fat-free beef broth
3 whole star anise (optional)
2 (3-inch) cinnamon sticks
1 (1 1/2-inch) piece peeled fresh ginger, sliced
4 ounces uncooked rice stick noodles or vermicelli
1 1/2 pounds boned sirloin steak, thinly sliced
2 1/2 tablespoons minced shallots
2 tablespoons sake (rice wine) or rice vinegar
1 tablespoon minced peeled fresh ginger
2 cups fresh bean sprouts
1 cup sliced fresh basil leaves
1/3 cup minced fresh cilantro
1/4 cup minced green onions
3 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon thinly sliced red chile (optional)
6 lime wedges (optional)

Preparation
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce
heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.

Place rice noodles in a large bowl; cover with hot water. Let stand
15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.

Combine the beef, shallots, sake, and minced ginger in a large zip-top
plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture
to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes.
Stir in bean sprouts and next 6 ingredients (bean sprouts through black
pepper); cook 1 minute.

Place the noodles into each of 6 large bowls; top with broth mixture.
Garnish with sliced chile and lime wedges, if desired.

Cooking Light, MARCH 1999

Winter Fruit-and-Cucumber Salad


Yield: Makes 6 to 8 servings


Ingredients
1 or 2 bunches Red Leaf lettuce, torn
2 medium navel oranges, peeled and sectioned
1 medium Ruby Red grapefruit, peeled and sectioned
1 seedless cucumber, scored and sliced
1 small red onion, thinly sliced
1 green onion, thinly sliced
Basil Vinaigrette

Preparation
Toss first 6 ingredients in a large bowl; serve with Basil Vinaigrette.

Southern Living, NOVEMBER 2002

Mixed Roasted Vegetables

Recipe By :

Serving Size : 8 Preparation Time :0:00
Categories : Main and Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant (1 1/2 pounds) -- cut into 1 1/2-inch chunks
1 medium green bell pepper -- cut into 1-inch pieces
1 medium red bell pepper -- cut into 1-inch pieces
1 medium onion -- cut into 8 wedges and separated
2 medium zucchini -- cut into 1-inch pieces
1/2 pound whole mushrooms
1/3 cup chopped fresh basil
OR
2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato -- seeded and cut into 2 inch pieces
Grated Parmesan cheese -- if desired

Heat oven to 350º.

Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart
casserole. Sprinkle evenly with basil.

Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over
vegetables.

Bake uncovered 30 minutes. Add tomatoes; toss to coat. Bake uncovered
about 15 minutes longer or until vegetables are tender. Serve with cheese.
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:  "© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -
Per serving: 85 Calories (kcal); 5g Total Fat; (53% calories from fat);
2g Protein; 9g Carbohydrate; 0mg Cholesterol; 139mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Fruit; 1 Fat; 0 Other Carbohydrates

Hawaiian Prawns In Coconut Curry Soup

The following recipe is from "Roy's Fish & Seafood: Recipes from
the Pacific Rim," by chef-restaurateur Roy Yamaguchi. The recipe
features coconut milk, lemon grass, garlic, ginger and curry paste.


Submitted By: Chef Roy Yamaguchi Roy's Fish & Seafood: Recipes
from the Pacific Rim
Yield: 4-6 Servings

Ingredients
2 quart unsweetend coconut milk
1/2 cup palm sugar
3 stalks lemon grass; peeled, chopped
1/4 cup fish sauce
1/2 tablespoon garlic; minced
1/2 tablespoon ginger; minced
1/2 cup fresh basil
1 1/2 lb jumbo shrimp; (or Hawaiian -prawns)
4 tablespoons peanut oil
1- 2 tablespoon red curry paste
1 salt and freshly ground pepper

Garnish
24 Hawaiian red chiles or Thai chiles

Instructions
Place the coconut milk, palm sugar, lemon grass, fish sauce, garlic, ginger,
and basil in a large stockpot, and bring to a boil. Lower the heat to a
simmer and reduce the liquid by about one-quarter.

Remove the heads and shells of the prawns or shrimp; reserving all parts.
Heat 2 tablespoons of the peanut oil in a saute pan, and saute the heads
and shells until slightly browned. Add to the soup together with the
curry paste, and continue to simmer until the soup thickens, about 15 minutes.
Strain the soup, discarding the solids, and keep warm.

Lightly season the prawns or shrimp with salt and pepper. Heat the remaining
2 tablespoons of peanut oil in the saute pan, and saute the prawns or shrimp
for 30 seconds on each side over medium high heat, or until done.

To serve, divide the prawns between the soup bowls and ladle in the soup.
Arrange the chilies in a pin wheel design to garnish each serving. Serves 4-6.

* Roy recommends using Mae Ploy brand Matsaman curry paste.

Monday, December 13, 2010

Shanghai Spring Rolls with Sweet Chili Sauce



Yield: 15 spring rolls


Ingredients
1/2 pound unpeeled fresh shrimp
2 large eggs, lightly beaten
1/2 pound ground pork
1 (8-ounce) can water chestnuts, drained and minced
1 (8-ounce) can bamboo shoots, drained and minced
3 garlic cloves, minced
2 green onions, diced
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (12-ounce) package spring roll wrappers
Vegetable oil
Sweet Chili Sauce
Lettuce leaves (optional)

Preparation
Peel shrimp, and devein, if desired; finely chop.

Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon
1 tablespoon mixture in center of each spring roll wrapper. Fold top
corner of each wrapper over filling, tucking tip of corner under filling,
and fold left and right corners over filling. Lightly brush remaining corner
with remaining egg; tightly roll filled end toward remaining corner, and
gently press to seal.

Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat
to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain
on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce
leaves, if desired.


Southern Living, NOVEMBER 2001

Roast Turkey with Fresh Thyme Rub and Maple Glaze



Maple syrup adds sweetness to roast turkey infused with savory fresh thyme.

Prep Time: 20 min
Total Time: 4 hours 35 min
Makes: 12 servings

1 Whole turkey (12 lb), thawed if frozen
3 Tablespoons chopped fresh thyme leaves
1 Teaspoon salt
1/2 Teaspoon ground allspice
1/2 Teaspoon pepper
2 Tablespoons olive or vegetable oil
2 Tablespoons butter or margarine
2 Tablespoons real maple syrup or maple-flavored syrup
Fresh thyme sprigs, apricot slices and Rainier cherries, if desired

1. Heat oven to 325°F. Fasten neck skin to back of turkey with skewer.
Fold wings across back of turkey so tips are touching. On rack in shallow
roasting pan, place turkey, breast side up.

2. In small bowl, mix thyme, salt, allspice, pepper and oil. Rub thyme
mixture over turkey. Tuck legs under band of skin at tail (if present), or
tie together with heavy string. Insert ovenproof meat thermometer into
turkey so tip is in thickest part of inside thigh and does not touch bone.

3. Roast uncovered 1 hour. When turkey begins to turn golden brown,
place tent of heavy-duty foil over turkey. Roast 2 hours 30 minutes longer.

4. In small microwavable bowl, microwave butter on High 45 seconds
or until melted. Stir in maple syrup.

5. Cut band of skin or remove tie holding legs to allow inside of thighs to
cook through. Brush turkey with butter-syrup mixture; roast uncovered
20 to 30 minutes longer, brushing with butter-syrup mixture again after 10 minutes.

6. Turkey is done when thermometer reads 180°F and legs move easily
when lifted or twisted. Place turkey on warm platter; cover with foil to
keep warm. Let stand 15 minutes for easiest carving. Garnish with thyme
sprigs, apricot slices and cherries.

Hibachi Chicken

Recipe for Hibachi Chicken from Chef Sam Choy. This version is made
with a whole chicken breast rather than cubed chicken.


Submitted By: Chef Sam Cho
Yield: Serves 3 to 6

Ingredients
3 - 3 1/2 lbs chicken breasts

Marinade
1 tsp sesame oil
1 1/2 cups shoyu
2 cloves garlic, minced
1 cup sugar
1/4 cup ginger, minced
2 Tbs green onions, thinly sliced
1 Tbs Chinese parsley, minced
1/8 tsp white pepper

Instructions
Prepare and light coals in hibachi.

Blend marinade ingredients thoroughly and marinate chicken breasts
for 30 minutes.

Grill over coals, turning every 2 to 3 minutes, for a total cooking time of
8 to 10 minutes. If you prefer, you may pan fry the chicken breasts, or
broil them in the oven. The cooking time is the same.


Note from the Chef It goes great with stir-fried vegetables and steamed rice,
or cut julienned style into strips and tossed with mixed greens and served
with one of my signature salad dressings. My favorite way is on a whole
wheat bun with mayonnaise, lettuce, tomatoes, and onions. .

Herb Buns

Serving Size : 12 Preparation Time :0:00

Categories : Breads
Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package active dry yeast
1 cup warm water (105º to 115º)
1 teaspoon caraway seed
1/2 teaspoon dried sage leaves
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1 teaspoon salt
1 egg
2 tablespoons shortening
2 1/4 cups all-purpose flour*

Dissolve yeast in warm water in large mixing bowl. Add caraway seed, sage
and nutmeg. Stir in sugar, salt, egg, shortening and 1 cup of the flour.
Beat until smooth. Stir in remaining flour until smooth. Scrape batter
from side of bowl. Cover; let rise in warm place until double, about 30
minutes.

Stir down batter by beating about 25 strokes. Spoon into 12 greased muffin
cups, 2 1/2 × 1 1/4 inches, filling each about half full. Let rise until
batter reaches top of cups, 20 to 30 minutes.

Heat oven to 400º. Bake 15 minutes.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:  "© General Mills, Inc. 1998."
Yield: "12 Rolls"
- - - - - - - - - - - - - - - - - - -
Per serving: 120 Calories (kcal); 3g Total Fat; (21% calories from fat);
3g Protein; 20g Carbohydrate; 16mg Cholesterol; 184mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates


NOTES : * If using self-rising flour, omit salt.

Sour Cream-Chive Buns: Decrease warm water to 1/4 cup. Omit
caraway seed, sage and nutmeg. Mix 3/4 cup dairy sour cream, the
sugar, salt and shortening. Heat just to boiling; cool to
lukewarm. Stir sour cream mixture and half of the flour into
yeast. Beat until smooth. Mix in remaining flour, the egg and 1
tablespoon plus 1 1/2 teaspoons snipped chives.

Asian Duck Stir Fry

From Chef Sam Choy, duck meat is stir-fried with shiitake mushrooms,
onion, ginger, cahsews, corn, onion, hoisin and plum sauces


Ingredients
1 4 lb. cooked Chinese roast duck, frozen Chinese roast duck, or fresh cooked
3 cups cooked duck meat, shredded
1/4 lb. Shiitake mushrooms
1/2 medium onion
2 cloves garlic, minced
2 Tablespoons ginger, minced
1/2 cup fresh off the cob corn kernels
1 Tablespoon chopped chives
1 Tablespoon dried cranberries
2 tablespoons dry roasted cashews
1/2 cup Chinese cabbage, finely shredded
2 tablespoons hoisin sauce
2 tablespoons plum sauce
3 tablespoons chicken stock
2 tablespoons canola oil
Salt and pepper

Instructions
Remove meat and skin from duck. Separate skin from meat. shred meat
into julienne pieces. Cut duck skin into thin julienne pieces

Rub corn cobs with oil and sprinkle with salt and pepper. On a hot grill
or in a grill panover high heat, grill corn for 5 minutes, turning frequently
until grilled. Remove corn from heat and cut kernels off cob using a knive.

In a small sauté Pan heat 1/2 cup canola oil using medium heat. Add duck
skin and fry until crisp. Remove from pan and drain on paper towel.

In a small bowl, mix together plum sauce and hoisin sauce.

In a large sauté pan or wok over high heat, add 2 tablespoons oil. And
add onions and cook until limp. Add mushrooms, ginger, garlic. Add
cabbage, duck meat, corn, chives, cranberries and cashews. Stir-Fry for
2 minutes. Add plum and hoisin mixture and stir-fry another 2 minutes.
Add chicken stock and stir-fry another 1 minute and set aside.

6) Place a heaping spoonful of mixture in filo cup.

7) Top with duck cracklings and micro greens.

Sunday, December 12, 2010

Pink Grapefruit and Lychee Cocktail


Pink grapefruit, a popular winter fruit, stars in this pretty beverage. Look
for canned lychee fruit, which has a delicately sweet flavor, in the ethnic
foods aisle at the supermarket or at Asian groceries. Use the leftover
lychees in a fruit salad. If you're preparing our Cocktail Party Menu,
you'll want to double this recipe.


Yield: 5 servings

Ingredients
1 (20-ounce) can lychees in syrup, undrained
Crushed ice
1 cup unsweetened pink grapefruit juice
1/2 cup vodka
5 pink grapefruit sections

Preparation
1. Drain lychees in a colander over a bowl; reserve 1 cup syrup. Discard
remaining liquid. Drop 1 lychee in the bottom of each of 5 glasses; fill each
glass halfway with crushed ice. Reserve remaining lychees for another use.

2. Combine reserved 1 cup lychee syrup, juice, and vodka in a large
martini shaker filled halfway with ice; shake until well chilled. Strain
1/2 cup syrup mixture into each prepared glass; garnish each serving
with 1 grapefruit section. Serve immediately.


Laura Zapalowski, Cooking Light, NOVEMBER 2008

Herb-Scented Roast Turkey with Cornbread Stuffing


Rosemary, sage and garlic enhance an American Thanksgiving favorite.
Served with herb-scented corn bread stuffing, the fragrant flavor is complete!


Prep Time: 45 min
Total Time: 5 hours 50 min
Makes: 16 servings

Stuffing
1/2 Cup butter or margarine
3 Medium celery stalks, chopped (1 1/2 cups)
3/4 Cup chopped onion
9 Cups 1/2-inch cubes cornbread or soft bread
1 1/2 Teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 Teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 Teaspoon salt
1/8 Teaspoon pepper
Turkey
1 Whole turkey (12 lb), thawed if frozen
1 Tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1 Tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1 Teaspoon salt
1/4 Teaspoon pepper
2 Cloves garlic, finely chopped
1/4 Cup butter or margarine, melted
Total Time: 30 min

1. Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat.
Cook celery and onion in butter about 2 minutes, stirring occasionally,
until crisp-tender; remove from heat. In large bowl, mix celery mixture
and remaining stuffing ingredients until well blended.

2. Stuff turkey just before roasting, not ahead of time. Fill wishbone area
lightly with stuffing. Fasten neck skin to back with skewer. Fold wings
across back with tips touching. Fill body cavity lightly. (Do not pack--
stuffing will expand while cooking.) Tuck drumsticks under band of
skin at tail, or tie together with heavy string, then tie to tail.

3. In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt,
1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey,
breast side up, on rack in shallow roasting pan. Brush with 1/4 cup
butter. Do not add water. Place meat thermometer in thickest part of
inside thigh muscle so thermometer does not touch bone.

4. Roast uncovered 4 to 5 hours, brushing with pan juices every
30 minutes, until thermometer reads 180°F and juice of turkey is no
longer pink when center of thigh is cut. Thermometer placed in center
of stuffing will read 165°F when done.

5. Place foil loosely over turkey when it begins to turns golden. When
turkey is two-thirds done, cut band of skin, or remove string or skewer
holding legs. When turkey is done, place on warm platter and cover with
foil to keep warm. Let stand about 20 minutes for easiest carving.
While turkey is standing, prepare Foolproof Gravy if desired.

6. To serve, garnish turkey with fresh herb sprigs, if desired.

Granola-Yogurt Bread

Serving Size : 32 Preparation Time :0:00

Categories : Breads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
2 packages active dry yeast
1/2 cup warm water (105º to 115º)
2 teaspoons sugar
1 cup warm water
1 (8 ounce) carton plain yogurt
1 tablespoon salt
5 cups all-purpose flour (5 to 5 1/2 cups)
2 cups granola (any flavor)
Margarine or butter -- softened

Dissolve yeast in 1/2 cup warm water. Stir in sugar. Let stand until
bubbly and double in volume, about 10 minutes. Mix 1 cup warm water, the
yogurt and salt in large mixer bowl. Stir in yeast mixture. Beat in 3 cups
of the flour on medium speed, scraping bowl occasionally, 2 minutes. Mix
in granola and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic,
about 10 minutes. Place in greased bowl; turn greased side up. Cover; let
rise in warm place until double, about 1 hour. (Dough is ready if
indentation remains when touched.)

Punch down dough; divide into halves. Shape each half into oval; place on
lightly greased cookie sheet. Brush with margarine. Let rise until double,
about 40 minutes.

Heat oven to 375º. Bake until loaves are golden brown and sound hollow
when tapped, 30 to 35 minutes. Remove from cookie sheet. Brush with
margarine; cool on wire rack.
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:  "© General Mills, Inc. 1998."
Yield:  "2 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 115 Calories (kcal); 3g Total Fat; (19% calories from fat);
3g Protein; 20g Carbohydrate; 1mg Cholesterol; 205mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Glazed Baked Ham

Serving Size : 10 Preparation Time :0:00

Categories : Main and Side Dishes Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup packed brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 (6 ounce) can frozen orange juice concentrate -- thawed
5 pounds fully cooked smoked ham (5 to 7 pounds)
Whole cloves, if desired
Raisin Sauce -- (recipe follows)

RAISIN SAUCE
2 cups apple cider or juice
3 tablespoons cornstarch
1 cup raisins
2 tablespoons margarine or butter

Heat oven to 325º, Mix brown sugar, cloves, cinnamon and orange juice
concentrate. Place ham, fat side up, on rack in shallow roasting pan.
Insert meat thermometer so tip is in thickest part of ham and does not
touch bone or rest in fat. Spoon or spread half of the juice mixture onto
ham. Roast uncovered until meat thermometer registers 135º, 1 1/2 to 2
hours.

About 30 minutes before ham is done, remove from oven; pour droppings from
pan. Cut fat surface of ham in uniform diamond pattern 1/4 inch deep.
Insert whole clove in each diamond, if desired. Spoon or spread remaining
juice mixture on ham; continue baking 30 minutes. Remove from oven. Cover
and let stand 10 minutes. Serve with Raisin Sauce.

RAISIN SAUCE:
Gradually stir apple cider into cornstarch in 1-quart saucepan. Add
raisins and margarine. Heat over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright: "© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 557 Calories (kcal); 26g Total Fat; (42% calories from fat);
41g Protein; 38g Carbohydrate; 129mg Cholesterol; 3022mg Sodium

Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable;
1 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates



* Exported from MasterCook *

Glazed Acorn Squash

Serving Size : 4 Preparation Time :0:00

Categories : Main and Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 acorn squash (1 to 1 1/2 pounds each)
4 tablespoons maple-flavored syrup
4 tablespoons whipping (heavy) cream
OR
4 tablespoons margarine or butter

Heat oven to 350º.

Cut each squash lengthwise in half; remove seeds and fibers. Place squash,
cut sides up, in ungreased pan. Spoon 1 tablespoon syrup and 1 tablespoon
whipping cream into each half. Bake uncovered about 1 hour or until
tender.
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998." T(Bake):  "1:00"
- - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 6g Total Fat; (25% calories from fat);
2g Protein; 36g Carbohydrate; 20mg Cholesterol; 14mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : Lighter Glazed Acorn Squash: For less fat and fewer calories, omit
whipping cream.

Apple-Stuffed Acorn Squash: Bake squash 30 minutes. Mix 1 large
tart red apple, diced, 2 tablespoons chopped nuts, 2 tablespoons
packed brown sugar and 1 tablespoon margarine or butter, melted.
Spoon apple mixture into squash halves. Bake about 30 minutes
longer or until tender.

Nutr. Assoc. : 2017 866 721 0 2130706543


* Exported from MasterCook *

Saturday, December 11, 2010

Roast Chicken with Fiery Lemon Glaze




Prep: 30 min.

Marinate: 8 hrs.
Roast: 1 hour 30 min.
Stand: 15 min.

Ingredients
1 4- to 5- lb. whole roasting chicken
4 to 6 small lemons
1/4 cup olive oil
2 Tbsp. snipped fresh parsley
4 cloves garlic, minced
1 tsp. cayenne pepper
1/2 cup honey
2 to 3 small lemons, halved or quartered (optional)

Directions
1. Remove giblets from chicken, if present. Place chicken in plastic
bag set in shallow dish. Slice 2 of the lemons; add to bag. Finely
shred 2 teaspoons peel from remaining lemons; set aside. Squeeze
lemons to yield 1/2 cup plus 2 tablespoons juice for glaze.

2. For marinade, in bowl combine the 1/2 cup lemon juice, olive
oil, parsley, garlic, 1/2 teaspoon of the cayenne pepper and
1/2 teaspoon each salt and black pepper. Pour marinade over
chicken; turn to coat. Seal bag. Refrigerate 8 to 12 hours; turn occasionally.

3. Preheat oven to 375 degrees F. Let chicken stand at room
temperature 15 minutes. Drain chicken and set aside lemon slices;
discard marinade. Pull neck skin to back and fasten with a skewer.
Tie drumsticks to tail. Twist wing tips under back.

4. Place chicken, breast side up, on a rack in a shallow roasting pan.
Cover with lemon slices. Arrange lemon halves or quarters on rack
around chicken. Roast on lowest rack, uncovered, for 1 hour.

5. Meanwhile, in small saucepan combine honey, the shredded lemon
peel, the 2 tablespoons lemon juice, and remaining 1/2 teaspoon
cayenne pepper. Bring to boiling over medium heat, stirring occasionally.
Remove from heat and set aside.

6. Cut string between drumsticks and reposition any lemon slices that
have slid off of chicken. Continue roasting 30 to 60 minutes more, or
until drumsticks move easily in their sockets and chicken is no longer
pink (180 degrees F), occasionally brushing with some of the honey
mixture during the last 20 minutes of roasting. If lemons begin to darken,
tent loosely with foil. Remove chicken from oven. Let stand for
15 minutes before slicing. Pass remaining honey glaze. Makes 8 sevings.

Fried Rice


Yield: Makes 4 servings


Ingredients
1/4 cup vegetable oil, divided
2 large eggs
1 cup diced cooked ham
1/2 large red bell pepper, diced
1/2 large sweet onion, diced
1/2 cup frozen sweet green peas, thawed
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
4 green onions, sliced

Preparation
Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes.
Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside.

Heat remaining 3 tablespoons oil in skillet or wok; add ham, and stir-fry
1 to 2 minutes or until golden. Add bell pepper and onion; stir-fry
5 minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or
until thoroughly heated.

Stir in reserved egg, and sprinkle with green onions.
Southern Living, NOVEMBER 2000

TERIAYKI SAUCE FOR VENISON

¼ cup vegetable oil

¼ cup soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon pepper
1 tablespoon fresh ginger, chopped
1 teaspoon garlic powder

Mix well and pour into a large ziptop plastic bag. Add venison
tenderloin and seal. Turn bag several times so that all sides of
the meat are covered. Marinate in the refrigerator for 8 to 12 hours

Glaze for Holiday Honey Cookies

Serving Size : 42 Preparation Time :0:00

Categories : Baking with Kids Cookies & Brownies
Holiday
Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
2 cups powdered sugar
1/4 teaspoon almond extract
2 tablespoons water
2 teaspoons water (2 to 4 teaspoons)

Mix in medium bowl with wooden spoon until smooth:
2 cups powdered sugar
1/4 teaspoon almond extract
2 tablespoons water

Stir in, 1 teaspoon at a time, until spreadable:
2 to 4 teaspoons water

____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:  "© General Mills, Inc. 1998."
Yield:  "2/3 Cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 22 Calories (kcal); trace Total Fat; (0% calories from fat);
0g Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Utensils You Will Need
Medium bowl • Dry-ingredient measuring cup • Measuring spoons •
Wooden spoon

Gingerbread Cookies

Serving Size : 30 Preparation Time :0:00

Categories : Chapter 6 Rolling in Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Creamy White Frosting -- (recipe follows)

CREAMY WHITE FROSTING
4 cups powdered sugar
1 teaspoon vanilla
5 tablespoons half-and-half
Food color, if desired

Beat brown sugar, shortening, molasses and water in very large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except Creamy White Frosting. Cover and refrigerate about 2
hours or until firm.

Heat oven to 350º. Lightly grease cookie sheet. Roll one-fourth of dough
at a time 1/4 inch thick on lightly floured surface. Cut with floured
gingerbread cookie cutter or other favorite shaped cutter. Place about 2
inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no
indentation remains when touched in center. Remove from cookie sheet to
wire rack. Cool completely. Frost with Creamy White Frosting.

CREAMY WHITE FROSTING:
Mix all ingredients until smooth and spreadable.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
"A large gingerbread cookie all decked out in holiday finery made of
frosting and candy sprinkles makes a great tie-on for a gift or a
wonderful stocking stuffer."
- - - - - - - - - - - - - - - - - - -

Per serving: 264 Calories (kcal); 3g Total Fat; (9% calories from fat);
3g Protein; 57g Carbohydrate; 1mg Cholesterol; 166mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates

NOTES : Cookie Tips
Did you know that a few unfrosted crumbled gingerbread or other
ginger cookies make an excellent thickener for pot roast gravy?

Friday, December 10, 2010

Garlic Roast Chicken with Matzo Stuffing


Toasted whole wheat matzo gives this stuffing wonderful flavour and texture. If you have schmaltz (rendered chicken fat) on hand, substitute it for the oil in the stuffing for added flavour.


Servings: 4 to 6

Ingredients:
1 chicken (3-1/2 to 5 lb, or 1.75 to 2.2 kg)
2 tbsp (25 mL) olive oil
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme
1 tsp (5 mL) each salt and paprika
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) potato flour
1 cup (250 mL) chicken broth

Matzo stuffing:
2 sheets whole wheat matzo
2 tbsp (25 mL) vegetable oil or schmaltz
1 large onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1/4 cup (50 mL) chopped walnuts, toasted
1/4 cup (50 mL) raisins
1 cup (250 mL) chicken broth
1 egg
1/4 tsp (1 mL ) each salt and pepper
Preparation:
Matzo Stuffing: Break matzo into bite-size pieces; spread on baking sheet.
Bake in 400°F (200°C) oven until lightly toasted, 4 minutes. Transfer to bowl.

In skillet, heat oil over medium-high heat; sauté onion, celery and garlic until
golden, about 10 minutes. Add to bowl. Add walnuts to bowl.

Meanwhile, in small bowl, soak raisins in boiling water for 5 minutes.
Drain and add to bowl.

Whisk together chicken broth, egg, salt and pepper; stir into matzo mixture
until combined. Let stand for 30 minutes.

Remove giblets and neck from chicken.

In small bowl, combine oil, garlic, thyme, salt, paprika and pepper; rub
over inside and outside of chicken. Fill cavity with stuffing. Tie legs together
with kitchen string; tuck wings under back. Place, breast side up, on rack
in roasting pan. Pour ß cup (175 mL) water into pan. Place any additional
stuffing in 4-cup (1 L) baking dish.

Roast chicken in 375°F (190°C) oven, basting occasionally, until meat
thermometer inserted in thigh registers 185°F (85°C), 2 to 21/4 hours,
adding up to 11/2 cups (375 mL) more water if pan becomes dry.
Bake additional stuffing, uncovered, for 30 minutes, basting once
with juices from chicken.

Remove stuffing from cavity to bowl; cover and set aside. Transfer
chicken to platter and tent with foil; let stand for 20 minutes before carving.

Skim fat from pan juices. Sprinkle with potato flour; cook for 1 minute.
Pour in chicken broth and any juices from chicken; boil, stirring, until
thickened, about 2 minutes. Pour into warmed gravy boat. Serve with
chicken and stuffing.

Cranberry-Citrus Salsa


This recipe goes with Sautéed Shrimp with Cranberry-Citrus Salsa


Yield: 2 cups

Ingredients
1 pink grapefruit, peeled, sectioned, and chopped
2 teaspoons grated orange rind
1 orange, peeled, sectioned, and chopped
1 cup fresh cranberries, halved
1/2 green bell pepper, diced
1/4 cup chopped purple onion
1 garlic clove, pressed
2 tablespoons minced Italian parsley
2 tablespoons orange juice
1/4 teaspoon salt

Preparation
Combine ingredients; cover and chill.

Southern Living, DECEMBER 1997

VENISON STEAK

1 ½ pounds venison steak, cut 1 1/2” thick

3 large onions, sliced
6 ribs celery, cut in thirds
2 cups canned tomatoes
2 tablespoons Worcestshire sauce
Salt and Pepper to taste
1 to 2 tablespoons flour dissolved in ¼ cup water

Dust the venison steak with flour, salt, and pepper. Brown in hot grease.
Mix together the onions, celery, tomatoes, and Worcestshire sauce and
pour over the meat. Cover and cook 1 ¼-1 ½ hours over low heat.
Remove the meat and thicken the juice with the flour mixture.

Sweet Chili Sauce

This recipe goes with Shanghai Spring Rolls with Sweet Chili Sauce


Yield: 2 cups

Ingredients
1 (7-ounce) bottle hot chili sauce with garlic
1/2 cup water
1/2 cup rice wine vinegar
1/4 cup sugar
1/4 cup lemon juice
2 tablespoons chili paste

Preparation
Stir together all ingredients until blended. Chill until ready to serve.
Southern Living, NOVEMBER 2001

DIABETIC PUMPKIN PIE

2 1 oz. packages sugar-free instant vanilla pudding

2 cups milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 9-inch pie shell, baked and cooled

Blend together the pudding, milk, pumpkin and pumpkin pie spice
until smooth.  Add to pie shell. Chill and serve.

Thursday, December 9, 2010

Tomato Basil Snackers


Fresh basil, summer-ripe tomatoes and melted mozzarella cheese top
toasted English muffins in this fabulous afternoon pick-me-up.


TIME: Prep/Total Time: 15 min.

Ingredients:
2 English muffins, split and toasted
2 tablespoons fat-free mayonnaise
3 plum tomatoes, cut into 1/4-inch slices
6 fresh basil leaves, thinly sliced
1/8 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Directions:
Place English muffin halves on an un-greased baking sheet; spread
with mayonnaise. Top with the tomatoes, basil, pepper and cheese.
Broil 4 in. From the heat for 3-4 minutes or until cheese is melted.
Yield: 4 servings.

Red Lobster Cheddar Bay Biscuits


Yield: 1 dozen

Main Ingredient: Biscuits
Cuisine: American

Tags: Bread, Side Dish, Quick, American, Biscuits, Winter, Comforting

2 1/2 cups bisquick baking mix 1/4 cup Butter melted
1 cup cheddar cheese finely grated 1/2 teaspoon garlic powder
3/4 cup whole milk 1/2 teaspoon dried parsley flakes
2 tablespoons Butter melted Dash salt
1/8 teaspoon garlic powder
Instructions
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter
that has been melted in the microwave, and 1/8 teaspoon garlic powder
in a medium bowl. Mix until well-combined.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased
cookie sheet.
4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley
flakes and salt. Brush this mixture over the tops of each unbaked biscuit.
5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to
turn light brown. Serve warm.

VENISON ROAST

5 lb. venison roast

¼ teaspoon pepper
2 tablespoon seasoning salt
3 stalks celery
1 large onion, halved
1 apple, cored and quartered
4 carrots
1 orange, cut in half
8 oz. Italian Salad Dressing
1 cup water
1 cup Red Wine

Rinse and dry the roast. Trim off any membranes or telle from the
roast.  Season with the salt and pepper.  Place in a square plastic
container.  Add the remaining ingredients and marinate overnight.

Pour into a skillet or baking pan. Cover and bake at 250 degrees
for 2 ½ hours.

VENISON CHILI

1-2 lbs. ground venison

1 large onion, chopped
2 tablespoons cider vinegar
1 tablespoon granualted garlic
½ tspn McCormick seasoning, pepper blend
1 tablespoon chili powder
1 tablespoon cumin
1 8 oz. can tomato sauce
1 4 oz. can mushroom pieces, drained
1 6 oz. can tomato paste
1 quart whole canned tomatoes
3-4 cans mild chili beans, undrained
1 15 oz. Can diced tomatoes with chilis and peppers
or Italian spicey tomatoes

Brown the venison and onions.  Add the cumin and chili powder to the
meat as it browns.  Add the vinegar and garlic.  Add 4 shakes of tobasco
sauce and the seasoned pepper blend.  Add tomato sauce, tomato paste,
whole canned tomatoes, and the diced tomatoes. Stir and simmer for
15 minutes. Add the mushroom pieces and chili beans. Cook. 
(Can also be cooked in a crockpot for 6 hours. 
Serve with grated cheese and crackers.)

Called in by Arlene Grace, Madison
Found in the Sept., 2004 Missouri Conservationist

PUPPY CHOW

12 oz. package chocolate chips

1 cup peanut butter
1 stick margarine
1 box Crispix cereal
3 cups powdered sugar

Melt the chocolate chips, peanut butter, and margarine.  Pour over the
cereal. Stir until coated.  Put the powdered sugar in a bag.  Add the
cereal and shake to mix.  Serve.

Wednesday, December 8, 2010

Basil-Garlic Tomatoes



From: Diabetic Living

Make this recipe ahead and then chill until serving time. This makes a
great fresh side dish or appetizer in the summer.

Servings: 4 (8 tomato halves) servings
Total: 15 mins

Ingredients
2 tablespoons light dairy sour cream
2 tablespoons snipped fresh basil
1 tablespoon light cream cheese
1 clove garlic, minced
16 cherry tomatoes (about 8 ounces total), halved
Cracked black pepper (optional)

Directions
1. In a small bowl, combine sour cream, basil, cream cheese, and garlic.
Stir until well mixed.

2. Place sour cream mixture in a resealable plastic bag. Cut a small hole
in one corner of the bag; seal bag. Pipe a small amount of the sour cream
mixture onto the cut side of each tomato half. If desired, sprinkle with
cracked black pepper. Makes 4 (8 tomato halves) servings.

Make-Ahead Directions

Prepare as directed in step 1. Cover and chill for up to 24 hours.
Continue as directed in step 2.

Apple Spice Waffles



1 1/2 cups all purpose flour
1/2 cup rolled oats
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 cup milk
1 cup apple sauce
1 tsp vanilla extract

Combine all dry ingredients in a large bowl and stir together. Add in milk,
apple sauce and vanilla and stir until just smooth.

Preheat waffle iron, grease well with cooking spray (even if it’s nonstick)
and cook waffles according to the manufacturer’s instructions.

Serve immediately, with plenty of syrup.



Makes 2-4 waffles and serves 3-4,
depending on the size of your waffle iron.

SLOW COOKER BAKED BEANS

3 cans (28 oz. each) vegetarian baked beans, drained

1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
½ cup packed brown sugar
2 tablespoons ground mustard

1. Mix all ingredients in 3 ½- to 6-quart slow cooker.

2. Cover and cook on low heat setting 4 to 5 hours (or high heat setting
2 to 2 ½ hours) or until desired consistency.

Note:  This recipe was tested in slow cookers with heating elements in
the side and bottom of the cooker, not in cookers that stand only on a
heated base. For slow cookers with just a heated base, follow the
manufacturer’s directions for layering ingredients and choosing a temperature.

Sautéed Shrimp with Cranberry-Citrus Salsa

Yield: 6 servings


Ingredients
4 pounds unpeeled, large fresh shrimp
1/2 cup orange juice
1/4 cup minced garlic, divided
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cranberry-Citrus Salsa
Garnish: Italian parsley sprigs

Preparation
Peel shrimp, leaving tails intact; devein, if desired.

Combine orange juice and 2 tablespoons garlic in a shallow dish or large
heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill
2 hours, turning occasionally. Drain.

Sauté remaining 2 tablespoons garlic in hot oil in a large skillet until
tender; add shrimp, and sauté 3 to 5 minutes or just until shrimp turn pink.
Remove from heat. Sprinkle with salt and pepper. Serve with
Cranberry-Citrus Salsa. Garnish, if desired.

PEANUT BUTTER ICE CREAM SANDWICHES

1 pouch Betty Crocker Peanut Butter, Chocolate Chip,
or Oatmeal Chocolate Chip Cookie Mix

1/3 cup vegetable oil
1 egg
4 ½ cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired

1. Heat oven to 375 degrees.  Stir cookie mix, oil, and egg in medium bowl
until soft dough forms. Shape dough into 36 balls, about 1 inch each. 
Place 2 inches apart on ungreased cookie sheet (or drop dough by rounded
tablespoonfuls.)  Flatten in crisscross pattern with fork.

2. Bake for 7-9 minutes or until edges begin to brown.  Cool 2 minutes;
remove from cookie sheet to wire rack.  Cool completely, about 30 minutes.

3. For each ice cream sandwich, press about ¼ cup ice cream between
2 cookies; place in jelly roll pan.  Roll the ice cream edges in chopped
peanuts or candies before freezing. Freeze about 30 minutes or until firm. 
Store wrapped in plastic wrap.

http://www.bettycrocker.com/

Tuesday, December 7, 2010

Spiced Veal Roulades

Cinnamon, black pepper, cloves, and nutmeg flavor the roulade coating.
To round out the meal, serve the veal with mashed potatoes mixed with
a little sautéed Swiss chard and a salad of mixed greens.





Servings: Makes 6 servings.


Ingredients
12 (3- to 4-ounce) veal scallops
7 tablespoons butter, room temperature, divided
2 tablespoons chopped fresh Italian parsley

1 cup all purpose flour
2 large eggs
2 garlic cloves, minced
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 tablespoons extra-virgin olive oil

Preparation
Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.



Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.



Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.



Pop Tart Gingerbread Houses


Gingerbread houses are fun to decorate, but they can also take time and
patience. This recipe uses Pop Tarts instead of gingerbread to save time.
They're thick, like gingerbread cookies, and easy to cut into the right shape.


Plus if you use frosted pop tarts for the roof, half the decorating is already
done for you! Use whatever candy you like to decorate. Gel icing can be
used to make the windows and doors.

Ingredients:
6 pop tarts - 4 plain or chocolate flavor for sides of house, 2 with icing
and sprinkles for roof
1 cup royal icing
miniature marshmallows, gel icing, candy for decorating
a piece of cardboard or a plate for a base

Preparation:
Make the royal icing first.

Scoop the icing into a pastry bag or large ziploc bag with the bottom tip
cut off.

Hint: Hold the bottom corner of the bag in one hand like an ice cream
cone. Fold the bag down over your hand as much as possible to make it
easier to scoop the icing in. Set aside.

Make the sides of the house where the roof will rest first. Hold one of
the brown (chocolate or plain) Pop-Tarts vertically. Use kitchen shears
or a sharp knife to cut off the top corners. Repeat with another brown
Pop-Tart.

Pipe a short strip of royal icing onto your base to make the side of the
house. Press the bottom (un-cut) end of one of the side Pop-Tarts you
just made into the icing.

To complete the first corner of the house, pipe a long strip of icing at a
right angle to this Pop-Tart on your base.

Press a plain, un-cut Pop-Tart into the icing horizontally, so that it attaches
at a right angle to the side you've already done. Pipe icing between the walls
to secure.

You will have one Pop-Tart standing up vertically and one Pop-Tart laying
horizontally. You may need to use the Pop-Tart box or a glass to hold up
these walls until the icing dries.

Wait at least 1 hour for the icing to dry completely. You will now have the
first corner of your house.

Repeat steps 4 through 7 with the remaining cut and un-cut brown Pop-Tarts
to finish the other sides of the house.

To attach the roof, pipe icing onto the cut corners of the sides of the house.
Attach one of the frosted Pop-Tarts to make one side of the roof.

Repeat with the other frosted Pop-Tart, piping icing between the
Pop-Tarts if necessary, to secure.

Decorate as desired, using miniature marshmallows, gumdrops and/or
Good and Plenty candies for the trim. Gel icing can make nice doors
and windows. Use flaked coconut over icing to make snow on the base.

--------------------------------------------------------------------------------


Royal Icing Recipe

Ingredients:
4 cups powdered sugar
3 Tbsp. meringue powder
1/4 cup to 1/2 cup warm water

Preparation:
Beat the powdered sugar and meringue powder together with an electric mixer.

Beat in 1/4 cup of the warm water. If the icing isn't smooth enough, add
additional water, one tablespoon at a time until it reaches the desired consistency.

Note: For gingerbread house decorating, your icing should be the
consistency of toothpaste. For cookie decorating, you will want a slightly thinner icing.

MINT CHOCOLATE BROWNIES

1 package Betty Crocker Original Supreme Brownie mix (with chocolate
syrup pouch)

1/3 cup water
1/3 cup vegetable oil
2 eggs
1 cup chopped pecans
1 package (10 oz.) mint chocolate chips

Mint Frosting (see Below)
Shiny Chocolate Glaze (see Below)
 1. Heat oven to 350 degrees. Grease bottom only of a rectangular pan,
13-by-9-by-2-inch pan.

  2. Stir brownie mix, chocolate syrup, water, oil, and eggs in medium bowl,
using spoon, about 50 strokes or until well blended.

  3. Stir in pecans and 1 cup of the mint-chocolate chips (set aside
remaining mint-chocolate chips for Shiny Chocolate Glaze). Spread in pan.

  4. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side
of pan comes out clean or almost clean; cool completely.

  5. Spread Mint Frosting over brownies. Drizzle Shiny Chocolate Glaze
over frosted brownies.

  6. Refrigerate about 30 minutes or until glaze is firm. For 48 brownies,
cut into 8 rows by 6 rows.

Mint Frosting:
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 tablespoons milk
2 drops green food color, if desired

Beat powdered sugar and butter in small bowl on low speed of electric
mixer until smooth. Beat in milk, 1 tablespoon at a time, until spreadable.
Beat in food color.

Shiny Chocolate Glaze:
Remaining mint chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 to 3 teaspoons hot water

Heat mint-chocolate chips, butter and corn syrup over low heat, stirring
occasionally, until melted. Stir in hot water, a few drops at a time, until
mixture is thin enough to drizzle.

Karin's Butter Rings (Karinin voirinkilat)

4 1/2 ounces butter

4 tbsp heavy cream
2 cups flour
1/2 tsp vanilla
Pearl sugar for decoration
water or egg white

Stir the butter until soft and white. Add the cream, vanilla, and the flour.
Mix well. Set in a cool place for 30 minutes. Dust the baking surface with
flour. Roll out the dough to such a length that the thickness is about the
same as a little finger. Cut it into five-inch lengths. Brush the top of each
piece with the water or egg white. Pour some of the pearl sugar into a
shallow dish. Dip the pieces in the sugar with the moistened side down.
Lay each one on a baking sheet, sugar side up. Make into a ring form.
Bake at 350 F for about 10 minutes or until the top is golden in color.
Allow the cookies to cool. Remove them from the baking sheet with
great care as to not to break the rings. These cookies will keep their
texture and flavor best if stored in a cool dry place.

FROG EYE SALAD

2 ½ cups boiling water

½ teaspoon salt
1 tablespoon vegetable oil
1 cup penne pasta
Cook until dry, stirring constantly. Drain, rinse, and cool.
1 20 oz. can chunk pineapple
2 cans mandarin oranges
Drain and reserve juice.
3 tablespoons flour
1 cup sugar
½ teaspoon salt
3 beaten eggs

Combine the above four ingredients.  Mix the reserved juice into the
mixture.  Cook until thick. Cool.  Add cooked pasta. Refrigerate overnight.

Add 1 8 oz. carton Cool Whip, drained fruit, and 2 cups mini marshmallows.

Eva Daniels, Moberly originally submitted by Ann Van Doren

Monday, December 6, 2010

Grilled Slow-Cooker Ribs



3 1/2 pounds pork loin back ribs

1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

Total Time: 2 hours 15 min

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.

2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid
smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces.
Layer ribs and onion in slow cooker. Pour cola over ribs.

3. Cover and cook on low heat setting 8 to 9 hours or until tender.
Remove ribs from slow cooker. Drain and discard liquid.

4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue
sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

Classic Eggnog


Nothing says holiday like a glass of eggnog. This classic recipe will keep
you well-equipped for years of entertaining.


This recipe makes 16 servings

Ingredients
16 egg yolks
1-1/3 cups (325 mL) icing sugar
3-3/4 cups (925 mL) milk
3 cups (750 mL) whipping cream
1/2 tsp (2 mL) vanilla
1-1/2 cups (375 mL) bourbon or dark rum or brandy
1/4 tsp (1 mL) nutmeg

Preparation:
In saucepan, whisk egg yolks with sugar until smooth. Whisk in milk and
1/2 cup (125 mL) of the cream; cook over medium heat, stirring and
without boiling, until thick enough to coat spoon, 8 to 10 minutes.
Remove from heat.

Stir in 3/4 cup (175 mL) of the remaining cream and vanilla; strain into
bowl. Cover and refrigerate until chilled, about 30 minutes.

Whisk in bourbon; cover and chill for 2 hours. Transfer to punch bowl.
In bowl, lightly whip remaining cream; fold into eggnog. Sprinkle with nutmeg.

Source
Canadian Living Special Issue: Holiday Baking 2009

Haunted Hayride Apples

1/4 cup seedless raisins

1/4 cup coarsely chopped walnuts
1/4 cup brown sugar
1/4 teaspoon ground cinnamon (optional)
dash nutmeg (optional)
4 firm, tart apples (such as Granny Smith)

Preheat the oven to 350°F.
In a small bowl, mix the raisins, walnuts, brown
sugar, cinnamon and nutmeg together. Wash and core the
apples using an apple corer or a small knife.

In a baking dish, arrange the apples with the tops up.
Fill each apple with one-fourth of the raisin mixture.
Pour water into the baking dish to the depth of 1/2".

Bake for 30 to 40 minutes. Baste the apples once or
twice with the cooking liquid. The apples are done
when they still hold their shape and yield to a knife
when pierced. Serve the apples when they are cooled
slightly.

To warm in the microwave: Place the apple in a
microwave-safe dish and microwave on low for 1 minute
at a time, until warm. Caution: Parts of the apple can
get very hot!

Serving Size: 1 apple

EASY SWISS STEAK

1 ½ pounds round steak, cut into serving-size pieces

1 pound baby carrots
1 envelope dry onion soup mix
1 can (8 oz.) tomato sauce
½ cup water

Place carrots in bottom of greased 3 ½ to 5-quart slow cooker. Top with steak.  Combine soup mix, tomato sauce, and water. Pour over other ingredients. Cover and cook on low heat 8-10 hours. To serve the steak, ladle over plain or garlic mashed potatoes.  Makes 4-6 servings.

Serve with a side of cucumbers and onions marinated in vinegar.

“101 Things To Do With a Slow Cooker”, p. 52

DOUBLE FUDGE BROWNIE MIX

Mix:

1 ½ cups sugar
¾ cup cocoa powder (clean inside of jar with a paper towel after this layer)
¾ cup all-purpose flour
¾ cup chocolate chips
½ cup chopped pecans, optional

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar. 
Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.

For tag:
1 jar Double Fudge Brownie Mix
¾ cup butter or margarine, softened
3 eggs, slightly beaten

Preheat the oven to 325 degrees. In a large bowl, cream the butter and eggs. 
Add the Double Fudge Brownie Mix and stir until the mixture is well blended. 
Spread batter into a lightly greased or sprayed 9-by-12-inch pan. Bake for
30 to 40 minutes. Cool in pan. Cut into 2-inch squares. Makes 24 bars.

Gifts In A Jar:  Bars and Brownies

This is one of ten books in the series from CQ Products

Sunday, December 5, 2010

Molasses-spice lemon sandwich cookies


Lemon filling sandwiched between warmly spiced cookies make a
melt-in-your-mouth match. From The Cook's Country
Cookbook (America's Test Kitchen).


Cookie:
INGREDIENTS
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp salt
1/4 tsp ground cloves
1-1/2 cups granulated sugar
+ 1/2 cup for rolling cookies
1/4 cup dark molasses
1 large egg
3/4 cup unsalted butter, melted and cooled

Filling:
INGREDIENTS
Pinch salt
3 tbsp unsalted butter, room temperature
3 tbsp fresh lemon juice
2 cups icing sugar

DIRECTIONS
In medium bowl, whisk together flour, baking soda, cinnamon, ginger,
salt and cloves.

In large bowl, blend 1-1/2 cups sugar, molasses, egg, and melted butter
until combined. Add flour mixture to butter mixture in three batches,
stirring after each. Cover bowl with plastic wrap. Refrigerate until dough
is firm, 1 hour.

Line 2 baking sheets with parchment paper.

Place 1/2 cup sugar in small bowl. Shape dough into 3/4-inch balls.
Roll balls in sugar.

Place on baking sheets 2 inches apart. Bake in 375F oven with racks
in upper and lower middle positions until tops begin to crack,
8 to 10 minutes, switching and rotating the sheets halfway through
baking time. Cool on baking sheets, 3 minutes. Transfer to wire rack
to cool. Repeat with remaining dough, using cooled, freshly lined
baking sheets.

For filling, in medium bowl, whisk together salt, 3 tablespoons softened
butter and lemon juice. Whisk in icing sugar until smooth.

Turn half of cooled cookies over (bottom side up) and spread each
with 1 tsp of filling. Sandwich with another cookie.

Makes about 36 sandwiches.

Oktoberfest Beer Mustard

Thu Feb 26, 2009 2:59 pm (PST)

1-1/2 cups beer ( dark is suggested )
1 cup brown mustard seeds
1 cup water
1/2 cup malt vinegar
1/2 cup lightly packed brown sugar
1/4 cup dry mustard
1 Tbsp. onion powder

In a medium stainless steel sauce pan combine beer and brown mustard
seeds.
Bring to a boil over medium heat.
Remove from heat, cover and let stand at room temperature until seeds
have absorbed most of the moisture: about 2 hours.
Prepare canner, jars and lids.
Puree marinated seeds in a blender until well blended and most seeds
are chopped. ( you want to retain a slightly grainy texture)
Transfer mixture to stainless steel sauce pan and whisk in water,
vinegar, brown sugar, dry mustard and onion powder.
Bring to a boil over high heat stirring constantly.
Reduce heat to medium and boil gently until volume is reduced by a
third, about 15 minutes.
Ladle hot mustard into hot sterilized jars, leaving 1/4 " headspace.
Remove any air bubbles and adjust lids.
Place jars in hot water bath, completely covering.
Process 10 minutes.

Italian Style Hot Dog Sandwich

Ingredients

4 Good Quality Hot Dogs
1 Pizza Dough Bread or any thick Pocket Bread Cut in Half
1 Med Onion Sliced
1 Small Green Bell Pepper Sliced
1 Small Red Bell Peeper Sliced
2 Small Thin Skin Potatoes cut into 1/8 inch circles or 1 can
of 15 oz. Sliced Potatoes Rinsed and Drained
1/4 Cup of Vegetable Oil
Salt & Pepper to Taste

Step1
In a large pre heated skillet (cast iron works the best) on med high
heat, add a 1/4 cup of vegetable oil. When oil
is hot add the onions and fry them until the are translucent. Then add
the peppers frying them together until the
onions are caramelized and the peppers are getting browned but not
mushy.

Step2
With a slotted spoon, drain and remove the onions and peppers and put
the in a bowl off the heat leaving oil in
the pan. Now add the potatoes to the same oil and fry them until crispy.
Do not cramp the potatoes or they will
steam instead of fry. Fry them in batches if needed. Add more oil if
needed but do not discard the original oil
because that is where the flavor is. Remove and drain the potatoes with
a slotted spoon and put them in the same
bowl with the onions and peppers.

Step3
Add the hot dogs to the pan and fry them till just about done. Now add
the potatoes, peppers and onions to the
fry pan and heat them up until the hot dogs are done.

Step4
Remove and spread out the contents of the fry pan to a paper towel lined
baking sheet, covering everything once
again with a paper towel to absorb the excess oil.

Step5
Cut the pizza bread in half and slice it open to form a pocket. If bread
has too much dough for you, pull some out
and discard it. At this point you can add some mustard to the inside of
the bread if you choose, then start putting
a few potatoes on the bottom followed by some onions and peppers then a
hot dog repeating process ending up
with some more potatoes, peppers and onions on the top.
1 pizza bread serves 2 or cut into quarters to serve 4.

Hot & Sweet German Mustard

1/3 cup brown mustard seeds

3 tablespoons apple cider vinegar
1 tablespoon olive oil
1/4 teaspoon honey
1 dash dried tarragon

Grind mustard seeds in spice grinder.
In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and
stir until smooth and paste-like.
You can"cool down" the mustard by adding more oil or honey.
Store in refrigerator in small, tightly lidded jar.

Cookies for the Gentry (Herrasvaen leivat)

8 ounces, less 1 tbsp, butter

1/2 cup sugar
2/3 cup potato starch flour
1 1/3 cup flour
Raspberry or some other jam
Sugar for decoration

Beat the softened butter and sugar until foamy. Mix both of the flours
together. Add the flour mixture to the butter-sugar mixture. Mix until
it is well blended. Chill in the refrigerator. On a floured board, roll out
the dough quite thin. Cut it into rounds about two inches in diameter
using a cutter. Place the cookies on a greased baking sheet. Bake in
a 400 F oven for 10 to 15 minutes. Let the cookies cool thoroughly.
Take two fo the cookies and spread the jam between them. For a
decorative effect, press both sides of the cookies in sugar.

Saturday, December 4, 2010

How to Make Phyllo Blossoms

Phyllo blossoms provide a delicate and delicious way to present various
fillings, whether sweet or savory. Here's how to make them:


Defrost phyllo as directed on package. Remove 8 sheets of phyllo from
package; unroll and place on large sheet of waxed paper; cover with a
damp towel.

Place one sheet of phyllo on work surface. Lightly brush with butter.
Top with second phyllo sheet. Lightly brush with butter. Repeat with
remaining phyllo sheets.

Cut stack of phyllo sheets in half lengthwise and then in thirds crosswise,
to make a total of 12 squares.

Gently fit each stacked square into a greased muffin cup. Spoon filling into
center of each cup. Bake according to recipe.



 
 
 
 
 
 
 
 
 
 
Place squares into greased muffin cup.


Another form of pastry is the tart. Learn how to bake a tart in
the final section.

Tip
To turn pastries a deep golden brown, brush tops with a mixture of
1 egg yolk and 1 teaspoon of water just before baking.

Mama Stamberg's Cranberry Relish

Categories: Condiments, Holiday, Usenet

Yield: 6 Servings

2 c Cranberries, raw
1 sm Onion
1/2 c Sugar
3/4 c Sour cream
2 tb White horseradish-(prepared)

Grind the onion and cranberries together. Add all the other ingredients
and mix well. Put in a plastic container and freeze. One hour before
serving, move to the refrigerator to soften.

NOTES:
* Frozen cranberry relish with horseradish -- Susan Stamberg, former
co-host of National Public Radio's "All Things Considered," used to
broadcast this recipe every year around Thanksgiving. She claimed it was
her mother's, but it turned out that her mother got it from a Craig
Claiborne column many years before. Very few people are neutral about this
unusual, rather strong relish, they either love it or hate it. I'm in the
former group.

* This relish is shocking pink in color, so plan your table setting
accordingly.

: Difficulty: easy.
: Time: 5 minutes preparation, overnight freezing.
: Precision: measure the horseradish.
: Jan Wolitzky
: AT&T Bell Laboratories, Murray Hill, NJ USA
: wolit@mhuxd.att.com

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Karin's Butter Rings (Karinin voirinkilat)

4 1/2 ounces butter

4 tbsp heavy cream
2 cups flour
1/2 tsp vanilla
Pearl sugar for decoration
water or egg white

Stir the butter until soft and white. Add the cream, vanilla, and the
flour. Mix well. Set in a cool place for 30 minutes. Dust the baking
surface with flour. Roll out the dough to such a length that the thickness
is about the same as a little finger. Cut it into five-inch lengths. Brush
the top of each piece with the water or egg white. Pour some of the
pearl sugar into a shallow dish. Dip the pieces in the sugar with the
moistened side down. Lay each one on a baking sheet, sugar side up.
Make into a ring form. Bake at 350 F for about 10 minutes or until
the top is golden in color. Allow the cookies to cool. Remove them
from the baking sheet with great care as to not to break the rings.
These cookies will keep their texture and flavor best if stored in a
cool dry place.

Christmas Ginger Cookies (Joulupiparkakut)

10 ounces butter or margarine

1 1/4 cups sugar
3 eggs
1 cup dark syrup
2 tsp cinnamon
2 tsp ginger
2 tsp cloves (powdered or crushed very fine)
1 tbsp grated orange rind
1/2 tsp cardamom (optional)
7 cups flour (approximately)
3 tsp baking soda

Boil the syrup and the spices. Add to the butter or margarine. Stir until
the mixture cools. Beat the eggs and sugar together. Mix the baking
soda in with part of the flour. Then combine with the syrup-butter mixture.
Add the whipped eggs and the rest of the flour. Cover the dough and
overnight. Dust a baking board with flour. Roll out the dough. Cut it into
different shapes using a variety of cookie cutters. Bake at 400 F for
about 10 minutes or until golden brown.

Asparagus and Bacon Fondue recipe

Asparagus and Bacon Fondue ingredients list:

4 tablespoons of butter.
4 tablespoons of all-purpose flour.
2 cups of milk.
16 ounces of asparagus spears, drained and chopped.
2 slices of bacon, crisp cooked and crumbled.
French bread, diced into one-inch cubes.
Salt and freshly ground black pepper, to taste.

Instructions for Asparagus and Bacon Fondue:
In a fondue pot, melt the butter.

Add the flour, mix thoroughly and cook while stirring for 90 seconds.

Gently stir in the two cups of milk.

Heat, while stirring, until mixture becomes thick.

Stir in the bacon and the asparagus.

Season with salt and black pepper.

Serve with diced bread.

Friday, December 3, 2010

How to Make Pastry Triangles

Phyllo dough is very versatile, matching well with ingredients both salty and
sweet. Here are step-by-step instructions for folding phyllo into a triangle
for puff pastry appetizers and desserts.


Remove phyllo from package; unroll and place on large sheet of waxed paper.

Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds.

 
 
 
 
 
 
 
 
 
 
 
Cut phyllo with scissors.


Cover phyllo with large sheet of plastic wrap and damp, clean kitchen
towel. (Phyllo dries out quickly if not covered.)

Lay one strip of phyllo at a time on a flat surface and brush immediately
with melted butter. Fold strip in half lengthwise. Brush with butter again.
Place rounded teaspoonful of filling on one end of strip; fold over
1 corner to make triangle.




 
 
 
 
 
 
 
 
 
 
 
Fold over one corner to make a triangle.



Continue folding end to end, as you would
fold a flag, keeping edges straight.

 
 
 
 
Continue folding. Keep the edges straight.


Brush top with butter. Repeat process until all filling is used up.

Place triangles in a single layer, seam-side down, on baking pan and bake
according to recipe directions.

 
 
 
 
 
 
 
 
 
 
 
Place triangles on pan with seam-side down.
A strudel roll is another common way to use phyllo dough.
.

Altwiener Gugelhupf with Yeast




The original Gugelhupf cake is made in a ring form from a cake batter
leavened with yeast and dotted with raisins, almonds and sometimes
candied fruit. Also called a Napfkuchen (northern Germany),
Bundkuchen (Rhine), Aschkuchen (northeast) or Rodonkuchen (northwest).
It is a nice coffeecake to serve at breakfast or for afternoon tea and coffee.


Makes one large bundt cake.
Prep time does not include time to rise.
Image shown is baked in a tube pan. I could not find my old form.
See larger image

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes

Ingredients:
1/3 c. raisins or currants (small, tart raisins)
1/4 c. candied lemon or orange
Orange juice or rum to cover
1/4 c. blanched, chopped almonds
1 package fresh yeast (17 grams) or dry yeast (2 1/4 tsp.)
1/2 c. lukewarm milk (125 ml)
13 T. butter (180 grams), softened
4 eggs
2/3 c. sugar (120 grams)
1/2 tsp. salt
1 - 2 tsp. lemon zest
1 tsp. vanilla extract
3 3/4 c. flour (500 grams)
2-4 T. milk or cream, as needed

Preparation:
Cover the raisins and candied peel (if using) with orange juice or rum.
Let sit overnight, or warm for about a minute in the microwave and let
cool to room temperature. Set aside.

Dissolve yeast in lukewarm milk with about 1 teaspoon of sugar and proof
for about 15 minutes, or until bubbles form.

Mix butter and sugar until creamy. Add eggs, one at a time. It's best if
all ingredients are room temperature.

Add vanilla, salt and lemon zest, then beat in flour and proofed yeast mixture
and beat until a sticky batter forms. Add more milk or cream, if necessary,
to thin the mixture and allow it to drop from the spoon.

Drain raisins and lemon peel and fold them together with the almonds into
the batter.

Butter a bundt form, a Gugelhupf mold or a ring pan with a 9 or 10 cup
capacity and sprinkle the inside with breadcrumbs.

Spread the batter into the prepared Bundt pan or Gugelhupf form. Let it
rise in a warm spot until almost doubled. Because my ingredients and
house were at 60°F, this took over an hour.

Bake in a pre heated oven (350°F) for 40 - 50 minutes.

Let cool for about 10 minutes, then turn the cake out onto a rack to cool
completely. Sprinkle powdered sugar over the top or cover in chocolate
couverture (or chocolate glaze).

Note:Sometimes, a Gugelhupf is served as a birthday cake with a bouquet
of flowers placed in the middle. Traditionally, the "Geburtstagskind"
(birthday child, irrespective of age) is responsible for entertaining any
well-wishers who drop by, and this is a perfect cake for that: a festive
form which requires no refrigeration and has enough fat that it will not
dry out during a long day on the side board.

Mushrooms Braised with Herbs

Stir this into your favorite tomato sauce to serve over pasta.


1 pound domestic or other mushrooms, sliced
1/4 cup red wine
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1/8 teaspoon freshly ground black pepper
salt

Braise the mushrooms in the red wine with the garlic, thyme, and marjoram.
Cover the pan for about 5 minutes, until the mushroom juices have been
released, then remove the lid.
Cook further until the liquid is completely reduced. Add the pepper and
salt to taste.
Makes 4 servings.

How to Use Pastry Dough

Since ancient times, phyllo dough, sometimes called puff pastry, has been
loved all over the world. The layers, known for their buttery crisp quality,
make phyllo dough stand out from other pastries. Making it from scratch
requires stretching dozens of paper-thin sheets of wheat flour dough by
hand and then buttering, stacking, filling, and folding them into all kinds
of sweet and savory delights.
Few modern bakers -- even the professionals -- want to do all that work,
no matter how wonderful the finished product tastes.


Try It!

Here is a pastry recipe from our collection:

Spinach Phyllo Bundle
It's fortunate that commercially prepared sheets
of phyllo (also spelled "filo" and "fillo") are readily available in supermarket
freezer cases.

These delicate sheets are ready to be stacked, buttered, filled with just
about any flavorful filling imaginable; folded into almost any shape; and
baked. From flaky, savory appetizers to decadent desserts, the possibilities
are almost endless.

General Guidelines for Working with Phyllo
While working with phyllo has a reputation for being difficult, it's actually
quite easy to master if you remember to follow these basic rules:

Defrost phyllo dough overnight in the refrigerator or as directed on the package.

Have all your ingredients ready before taking out the dough.

Remove only as many pastry sheets as needed (wrap unused sheets in plastic
wrap or foil and return them to the freezer immediately).

Unfold pastry sheets on a lightly floured board, countertop, or pastry cloth.
If the pastry becomes too soft, chill it in the refrigerator for a few minutes.

Work with one pastry sheet at a time, keeping the others in the refrigerator
or covered with a damp towel so they won't dry out.

Handle the pastry as little as possible to ensure tenderness.

Seal filled pastries by brushing a mixture of beaten eggs and water between
layers, then pinching or pressing them together.

Cheese Fondue

1 garlic clove, halved crosswise

1-1/2 cups dry white wine
1 TB cornstarch
2 tsp. Kirsch (optional)
2 cups (1/2 lb.) Emmental cheese, coarsely grated
2 cups (1/2 lb.) Gruyère, coarsely grated

Rub inside of a 4 quart heavy pot with cut sides of garlic, then discard garlic.
wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in
a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern
(not a circular motion) to prevent cheese from balling up, until cheese is just
melted and creamy (do not let boil). Stir cornstarch mixture again and stir
fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8
minutes. Transfer to fondue pot set over a flame.

What to dip
Cubes of French bread
Cubes of apple and pear
Roasted potatoes
Julienned raw red bell pepper
Blanched broccoli florets

What to drink
Dry white wine such as dry Riesling or Sancerre
German lager or Saison-style ale Farmhouse cider
Fino Sherry

Makes 6 servings.

Thursday, December 2, 2010

Mixed Berry Dutch Baby


A Dutch Baby is a baked German pancake made from eggs, flour and
milk. This one also has fresh berries.


A Dutch baby is a skillet-baked German pancake made from eggs, flour
and milk. This version, adapted from Food & Wine, uses fresh berries
to make a summer dessert that doubles as breakfast.

Blackberry & Raspberry Dutch Baby

3 large eggs
Finely grated zest of 1 lemon
1/3 cup (80 mL) granulated sugar
Pinch salt
2/3 cup (160 mL) all-purpose flour
2/3 cup (160 mL) milk
1 cup (250 mL) each: blackberries, raspberries
2 tbsp (30 mL) unsalted butter
Heat 10-inch (25-cm) cast-iron skillet over medium.

In medium bowl, whisk eggs, zest, sugar and salt. Add flour and milk.
Whisk until smooth. Add blackberries and raspberries.

Melt butter in skillet. Quickly add batter, tilting to spread fruit evenly.
Bake in centre of preheated 425F (220C) oven 18 to 22 minutes,
until edges are browned and puffed and centre is lightly browned in
spots. Let cool slightly; cut in wedges. Serve hot, room temperature or cold.

Makes 8 servings.

How to Make a Strudel Roll

A strudel roll is similar to a jelly roll in terms of technique. A variety of
delicious fillings can be made, placed on phyllo dough, and rolled up inside
the pastry.


Defrost phyllo as directed on package. Remove 6 sheets of phyllo from
package; unroll and place on large sheet of waxed paper; cover with a
damp towel.

Place one sheet of phyllo on work surface. Lightly brush with butter.
Top with second phyllo sheet. Lightly brush with butter and sprinkle with
sugar or seasonings as directed by recipe. Place a third phyllo sheet over
sugar or seasonings; lightly brush with butter and sprinkle with additional
seasonings. Repeat three more times.

 
 
 
 
 
 
 
 
 
 
 
Brush phyllo sheets with butter.

Spoon filling along short side of phyllo rectangle in 3-inch-wide strip,
beginning 11/2 inches in from short side and leaving a 2-inch border
on long sides.
Fold long sides in over filling; lightly brush folded edges with butter.

 
 
 
 
 
 
 
 
 
 
 
Fold long sides of phyllo over the filling.


Starting at the filled side, gently roll up, jellyroll style, forming strudel roll.
Lightly brush roll with butter. Transfer to baking pan, seam side down,
and bake according to recipe directions.

 
 

Foolproof Classic Pastry

This is Canadian Living's favourite foolproof pastry.


Ingredients
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) cold lard, cubed
1 egg yolks
1 tsp (5 mL) vinegar
Ice water

Preparation:
In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut
in butter and lard until mixture resembles fine crumbs with a few larger
pieces. In liquid measure, beat egg yolk with vinegar; mix in enough ice
water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring
briskly with fork until dough clumps together.

Press into disc. Wrap in plastic wrap; refrigerate until chilled, about
30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or wrap in
heavy-duty foil or enclose in resealable freezer bag and freeze for up to
2 weeks. Let cold or thawed dough stand at room temperature for
15 minutes before rolling.)

Additional Information
Variations
Classic Cayenne Pastry: Add pinch cayenne pepper to flour.
Classic Herb Pastry: Add 1/2 tsp (2 mL) dried herbs (such as thyme
or oregano) to flour.

Source
Canadian Living Magazine: January 2005

Cangrejitos (Filled Crescent Pastries)

Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia


-----DOUGH-- ---
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese (3 -3 oz. packages)
1 stick butter
salt to taste

-----FILLING- ----
2 cups ham finely ground (or chorizo for extra spice)

-----FOR BRUSHING TURNOVERS--- --
1 large egg beaten lightly with 1/4 t. water
Sift the flour, then sift it again with the salt and sugar, and set
aside.
In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended. Add the flour mixture and mix with
your fingers or a pastry blender until smooth. Cover and refrigerate
at least 30 minutes.

Preheat the oven to 400 and lightly flour your work surface. Divide
the dough into 4 balls and, working with one ball at a time, with a
floured rolling pin roll out the dough 1/8 inch thick. Cut the dough
into 3-inch squares, then cut them in half, into triangles and place a
tespoonful of filling in the center of each triangle. Gently roll up
the dough from the base of the triangle to the tip, curving the ends
slightly toward the center, to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush
with the egg wash, and bake until lightly browned, 15 to 20 minutes.
They can be made ahead of time and reheated in a 250F oven for 4 to 6
minutes.