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Tuesday, January 31, 2012

Minister's Delight


















You'll need just four common ingredients to put together this
comforting dessert from Mary Ann Potter of Blue Spring, Missouri.
"A friend gave me this recipe severly years ago," Mary Ann notes.
"She said a local minister's wife fixed it every Sunday, so she named
it accordingly."


10-12 Servings
Prep: 5 min. Cook: 2 hours

Ingredients
1 can (21 ounces) cherry or apple pie filling
1 package (18-1/4 ounces) yellow cake mix
1/2 cup butter, melted
1/3 cup chopped walnuts, optional

Directions
Place pie filling in a 1-1/2-qt. Slow cooker. Combine cake mix and
Butter (mixture will be crumbly); sprinkle over filling.  Sprinkle
With walnuts if desired. Cover and cook on low for 2-3 hours. Serve
In bowls. Yield:  10-12 servings..

Nutrition Facts: 1 serving (1 each) equals 304 calories, 12 g fat
(6 g saturated fat), 20 mg cholesterol, 357 mg sodium,
48 g carbohydrate, 1 g fiber, 2 g protein.

Taco Pasta Shells



















From Light and Tasty

"Here's a kid-friendly dish so flavorful and fun. nobody is likely
to guess that it's also lower in fat," says Anne Thomsen of
Westchester, Ohio.  "A great family supper for busy weeknights!"

SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL 50 min.

INGREDIENTS
18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef
1 bottle (16 ounces) taco sauce, divided
3 ounces fat-free cream cheese, cubed
2 teaspoons chili powder
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large
 nonstick skillet over medium heat,  cook beef until no longer pink; drain.
Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir
until blended.  Stir in 1/4 cup cheese blend.

Drain pasta and rinse in cold water; stuff each shell with about 2 table-
spoons beef mixture. Arrange in an 11-in. x 7-in. baking dish coated
with cooking spray. Spoon remaining taco sauce over the top.

Cover and bake at 350° for 20 minutes.  Uncover: sprinkle with remaining
cheeseplend. Bake 5-10 minutes longer or until heated through and
cheese is melted. Sprinkle with chips. Yield:  6 servings..

tasteofhome.com Aug 29, 2008

COLD CHIVE DRESSING

For Beef.

Quantity for 6 Persons.
1/2 cup of cream or milk
1 pinch of pepper and sugar
1/6 cup of vinegar
1/4 cup of finely chopped chives
Salt to taste

Preparation: Cream, vinegar and chives are stirred together,
then seasoned with salt, pepper and sugar.

CRACKER JACK

3 qts. popped corn
1/2 cup sugar
1/2 tsp. soda
1/4 cup syrup
1/2 tsp. vinegar
1/2 cup peanuts

Preparation: Boil syrup, sugar and vinegar until it will
crack when tried in cold water. Add the soda, stir well and
poiir the foamy mixture over the corn.

Granny Swiss Steak

Ingredients
1/4 cup vegetable oil
4 (4 ounce) cube steaks
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/2 cup all-purpose flour
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 stalk celery, chopped
1 (6 ounce) can mushroom stems and pieces, undrained
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon dried oregano
salt and pepper to taste
1 1/2 cups tomato juice
1 cup ketchup

Directions
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large
skillet over medium-high heat. Dredge the cube steaks in a mixture of
flour, salt and pepper, and brown them in the hot oil.

Sprinkle the green pepper,
onion, celery, mushrooms, oregano and onion soup mix over the steaks. 
Stir together the tomato juice and ketchup; pour over everything in the dish.

Bake for about 1 hour in the preheated oven, or until the meat is cooked
through, and the sauce is thickened.

Monday, January 30, 2012

Ultimate 7 Layer Dip (Kraft)














Prep time = 10 min
Total time = 3 hr 10 min
Makes = 6 cups dip or 48 servings, (2 Tbsp dip/11 crackers each)

Ingredients
1 can (14 fl oz/398 mL) refried beans
1 Tbsp. taco seasoning mix
1 cup each sour cream, salsa, shredded lettuce
         and Kraft Tex Mex Shredded Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
Christie Wheat Thins Crackers

Directions
MIX beans and seasoning mix.

Spread onto bottom of pie plate.

LAYER all remaining ingredients, except crackers, over bean mixture.

Refrigerate several hours.

SERVE with crackers.

TIP
Make this dip up to 2 days ahead, cover tightly and store in the
refrigerator until ready to serve.

Zucchini Fritters











This zucchini fritter recipe makes a lovely summery main or side
dish.  You'll get about 12 fritters with this recipe which should serve
4 people as a main, 6-8 as a side.

Ingredients:
2 large zucchinis or courgettes (about 800g/1lb 12 oz)
300g/10½ oz/1¼ cups of feta cheese
Grated rind of 1 lemon
4 spring onions (scallions), chopped
1 tablespoon of chopped fresh mint
6 tablespoons of plain white (all purpose) flour
2 eggs, lightly beaten
salt and freshly ground black pepper
sunflower oil for frying

Method:
1. Coarsely grate the zucchini or courgette and place in a colander.
Sprinkle with a little salt, leave for 30-40 minutes and then squeeze
well with your hands to drain the excess liquid.

2. Place the zucchini in a large bowl, crumble in the feta and stir in the
lemon rink, spring onions, mint, eggs and flour. Season with black pepper
and stir well. The mixture should be moist but not too wet (you can
add a little more flour if you think it's too wet).

3. Now you are ready to start cooking. Pour about 3 tablespoons of
oil into a large frying pan or skillet and place over a medium heat.

4. When the oil is hot, drop tablespoons of batter into the pan. I do this
by scooping up a tablespoon of the mixture and using a second spoon
to push it into the oil. Don't overload the pan. Four or five fritters is plenty
 to cook at a time so they don't stick together. Cook for a couple of
minutes. When they seem to be holding together and browning underneath,
turn the fritters and cook for another 2-3 minutes on the other side.
Repeat with the remaining fritters and serve.

LEMON SAUCE

Quantity for 6 Persons.
1 pt. of milk 1 tsp. of flour
1/3 lemon peel 1/4 cup of sugar
4 yolks of eggs

The preparation is the same as Vanilla Sauce but
instead of vanilla use lemon peel.

SOUR CREAM DOUGHNUTS

5 tbsps. sour cream

2 eggs
1/4 tsp. cinnamon
1 cup milk
Little salt
1/4 tsp. nutmeg
1/2 cup butter
1 tsp. soda
1 tsp. baking powder
1 cup sugar
1-1/4 pts. of flour

Preparation: Stir butter, eggs and cream well, add all
other ingredients, roll and cut the dough, bake in hot lard to
golden-brown color and sprinkle powdered sugar over.

STUFFED POTATOES

Quantity for 6 Persons.

12 large potatoes
1/4 tsp. of grated onion
1/10 lb. of butter
1 pinch of pepper
2 yolks of eggs
Salt to taste
1/2 tbsp. of Parmesan cheese
Some butter for frying
1 tsp. of finely chopped parsley

Preparation: The potatoes are washed well and cooked
in their jackets, removed from the fire when barely done,
strained, peeled, then carefully cut into halves and scooped
out. The pieces which have been removed, are pressed through
a potato masher and mixed with butter, Parmesan cheese,
onion, parsley and yolk of egg. Season with salt and pepper
and put back into the scooped out potato halves, smooth off on
top, sprinkle with salt and fry in butter to a golden yellow
color.

Remarks: They are very fine to serve with cold meats or
to garnish hot meat platters.

Sunday, January 29, 2012

Peaches 'n' Cream Tapioca


















Granola gives this homey dessert a crunch similar to a peach crisp.
Prep: 6 minutes, Cook: 4 hours
Slow-Cooker Size 3 1/2-quart
YIELD: Makes 8 servings
COURSE: Desserts

Ingredients
4 cups fresh or frozen peach slices (about 2 pounds)
3 tablespoons uncooked quick-cooking tapioca
3/4 cup firmly packed brown sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
1/2 cup peach nectar
2 cups granola

Preparation
Stir together first 7 ingredients in a 3 1/2-quart slow cooker.

Cover and cook on LOW 4 hours. Stir well; spoon into dessert dishes,
and top evenly with granola.

Peachy Keen: Fresh peaches are best. If you use frozen ones, just rinse
off any ice crystals; there's no need to thaw them for this recipe.

Sunday Roast Chicken with Chestnut Stuffing
















During the Depression, many folks could afford to
serve chicken only for special meals, like Sunday dinner.

Ingredients

3 tablespoons butter or margarine
1 medium-size yellow onion, chopped
1 stalk celery, chopped
4 cups dried bread cubes
1 can (151/2 ounces) chestnuts in brine, drained, rinsed,
and chopped, or 2 cups chopped cooked chestnuts
1/4 cup pecan pieces, toasted
1 teaspoon each dried thyme leaves and savory leaves
1/2 teaspoon each salt and black pepper
3/4 cup lower-sodium chicken broth
1 whole broiler-fryer chicken (21/2 to 3 pounds),
giblets removed
Chicken Gravy (recipe below)
How to make it 1 hour, 30 minutes

1. In a small saucepan, melt butter over moderately
high heat. Add the onion and celery and cook for 5 minutes
or until vegetables are tender, stirring oftenl
minutes or until vegetables are tender, stirring often.
Remove the saucepan from the heat. In a large bowl,
combine the bread cubes, chestnuts, pecans, thyme,
savory, salt, and pepper. Stir in the onion mixture.
Stir the chicken broth into bread cube mixture; toss
to coat.

2. Preheat the oven to 375°F. Rinse chicken; drain and
pat dry. Stuff and truss chicken.  Then, place chicken,
breast-side-up, on a rack in a roasting pan.  Insert a
roasting thermometer into thickest part of its thigh
without touching bone. Spoon the remaining stuffing
into a lightly greased 11/2-quart casserole; cover and
refrigerate. Roast chicken for 1 to 11/4 hours or until
the thermometer registers 180°F. Bake the covered
casserole of stuffing alongside the chicken during the
last 20 to 30 minutes of roasting. Let chicken stand
for 10 minutes.

3. Meanwhile, prepare Chicken Gravy. Carve chicken,
discarding skin. Serve with gravy.

HAM IN BURGUNDY WINE

Quantity for 15--20 Persons.

  • 10 lbs. of ham
  • 1 very large pig's bladder
  • 2 bottles of Burgundy wine
  • 2 tbsps. of butter
  • 2 small sliced onions
  • 2-1/2 tbsps. of flour
  • A leek
  • 1/4 pt. of Madeira
  • 1 piece of thyme
  • 1/2 cup of bouillon
  • 1 piece of marjoram
  • A cloth to tie up the ham
  • 1/4 lb. of truffles
  • Water to boil in
  • 1/4 lb. of champignons

Preparation: The skin is cut oif and the bones are taken
out as well as possible. To the wine add the onion, the chopped
leek, thyme and marjoram, then leave the ham in it for 24
hours, turning it over often. After that take it out, make a
stuffing of truffles, champignons, 1 tablespoonful of butter,
salt, pepper and 1/2 cup of bouillon mixed well and stufif the
cavity left after removing the bone with it and sew it up. Clean
the bladder well inside and outside, make a cut into it and put
the stuffed ham inside, then pour in the wine with all its contents
in which the ham has been laying for 2 hours, sew it up
carefully. Then tie the whole into a white cloth and put it
on the fire in cold water to boil for 4 to 5 hours slowly. After
this, take the cloth off, open the suture, pour the fluid into a
pot and put the ham into a pan.
Brown the butter and flour, add some of the ham fluid
and Madeira, cook it well and add perhaps 1/2 teaspoonful of
sugar, (better taste tihe gravy first). Fill some of this gravy
over the ham and put it into the oven, roast for 1/4 hour, then
serve it with the gravy.  Ham prepared in this way is very
fine.  If wine cannot be had, use Ginger Ale.

LETTUCE COMBINATION SALAD

Head lettuce
4 green onions
4 medium sized tomatoes
6 radishes
1 small cucumber
1/2 cup mayonnaise dressing
2 tbsps. vinegar
Roquefort cheese
1/4 tsp. Worcestershire Sauce

Preparation: Line salad bowl with the crisped lettuce;
peel and quarter the tomatoes; slice and crisp the cucumbers;
slice the onions and radishes in very thin slices. Arrange the
vegetables on the lettuce; mix the vinegar with the mayonnaise
dressing and pour over the salad. A little Roquefort
cheese crumbled and mixed with the dressing is fine.  Excellent,
served with steak.

POTATO BALLS, FRIED

Quantity for 6 Persons.
1 lb. of potatoes
1 pinch of pepper
1/4 cup of butter
Salt to taste
4 yolks of eggs
1/2 cup of flour
1 tbsp. of Parmesan cheese
1 cup of roll crumbs
1 1 pinch of nutmeg
Lard for frying

Preparation: The potatoes are boiled, peeled, grated or
mashed. Cream the butter, stir in the yolks of eggs, Parmesan
cheese, nutmeg, pepper and salt, the mashed potatoes and flour.
Balls, walnut size, are formed from this mass, rolled in roll
crumbs and fried in hot lard to a nice golden yellow color.
The lard should be deep enough for the balls to float. Drain
in a colander or on paper.

Remarks: These potato balls are nice to garnish meat
platters.

Note from Bushy Lady:  Since to much lard isn't good for you,
use olive oil or canola oil.

Saturday, January 28, 2012

Loco Moco


You don't have to be in Hawaii to enjoy loco moco for breakfast!
Call me crazy, but I love loco moco!

Story Below
Serves: 1 (easy to adapt for more hungry people)
Prep Time: Quick to assemble with prepared ingredients
Total Time: 30 minutes if starting from scratch

This recipe is a great recipe to use leftover rice or hamburgers.
I often plan for it in advance by cooking extra rice or a couple of extra
hamburgers a day or two before. When it's time for the Loco Moco,
it's quick and easy to heat the leftovers, fry the egg and heat the gravy,
then assemble.

Ingredients:
2 scoops of rice
1 hamburger patty
Brown gravy
1 fried egg
Sliced green onion for garnish

Instructions:
Scoop the cooked rice into a bowl; top with the cooked hamburger
patty. Ladle the gravy over the hamburger. Top with the fried egg
(cooked over-easy or to your taste). Garnish with some sliced green onion.

LUANA! (Enjoy!)

Variations: Use sausage or a vegetarian burger instead of the
hamburger.

STORY
Loco moco is the name of a popular breakfast meal served in
restaurants in the state of Hawaii. It's a true breakfast in a bowl, a
meal high in protein, perfect for storing up energy before hitting the
surf (or school, or even the office)!

I'm not a surfer, but I know a thing or two about breakfast - and this is
definitely an unusual breakfast food, at least in all places besides Hawaii.
Turns out that back in 1949 a group of guys requested that the owner
of their local favorite restaurant in Hilo, Hawaii, create a cheap meal
for their breakfast. They requested a bowl of rice with a hamburger
on top, covered in gravy and crowned with a fried egg. Their wish
was her command and the rest, as they say, is history.  The breakfast
dish was so crazy they decided to call it "loco.""Moco" made a nice
rhyme and loco moco was born.

These days you'll find loco moco on the menu at many eateries in
Hawaii and it's as popular as ever.  If you can't make it to Hawaii for
breakfast, you can do as I do and duplicate the dish at home. My
version features brown rice, although the original has the sticky, white
variety. If you prefer vegetarian, choose a veggie burger. If you can't
do breakfast without ham or bacon, toss them in instead, or use a
sausage patty instead of the hamburger. Oh, and don't limit loco
moco to breakfast. It makes a great lunch or even a nice, easy supper
meal-in-a-bowl.

No matter how you stack it, loco moco is a great-tasting, very filling,
totally Hawaiian comfort food meal. I love it!

Enjoy this traditional Hawaiian breakfast bowl anytime.

Sticky Pork Ribs


















YIELD:   Serves 4
COOK TIME: 5 HOURS
PREP TIME:  5 MINUTES
COURSE:  Main Dishes

Ingredients
3 pounds pork ribs
6 tablespoons honey
1/4 cup oyster sauce
2 tablespoons rice wine
4 cloves garlic, finely chopped
1/2 teaspoon 5-spice powder
1/2 teaspoon crushed red pepper
1/2 teaspoon salt

Preparation
1. Cut ribs into 3-rib portions. Whisk together honey, oyster sauce,
rice wine, garlic, 5-spice powder, crushed red pepper and salt in a bowl.

2. Place ribs in slow cooker and cover with sauce, turning ribs to coat.
Stand ribs on their side to make them fit, if necessary. Cover and cook
on low until meat is tender and falling off the bone, 4 to 5 hours, turning
ribs once or twice to allow them to brown.

3. Transfer ribs to a cutting board and cover with foil to keep warm.
Pour cooking liquid through a fine-mesh sieve into a small pot. Bring
to a boil over medium heat and cook until reduced by half, about 5 minutes.
Pour sauce over ribs and serve immediately.

Nutritional Information
Amount per serving
  • Calories: 625
  • Fat: 21g
  • Saturated fat: 7g
  • Protein: 76g
  • Carbohydrate: 32g
  • Fiber: 0.0g
  • Cholesterol: 187mg
  • Sodium: 1001mg

COFFEE CAKE

Enough for 2 Cakes.

3-1/2 - 4 cups of flour
1/4 lb. of sugar
1 pt. of milk
3 eggs
1/4 lb. of butter
1 pkg. yeast
1/2 grated lemon rind

Preparation: The milk is made lukewarm and stirred to
a smooth batter with 3-1/4 cups of flour, then the yeast dissolved
in 1/4 cup of lukewarm, milk is mixed in quickly and put in a
warm place to rise. After the sponge has risen well, mix in the
melted butter, sugar, grated lemon rind, the eggs and the rest
of the flour, stir the dough thoroughly with a spoon. Butter
3 tins and put in the dough about 1 inch thick, then set to rise
after this strew on sugar, cinnamon and put on small pieces of
butter and some chopped almonds. Bake in medium hot oven

MAYONNAISE DRESSING No. 3.

Very Good With Poultry Salad.
Quantity for 6 Persons.
4 yolks of eggs 1 pinch of white pepper
1 tsp. of flour Salt
1 cup of sweet cream 1/4 tsp. of grated onion
1/4 cup of good poultry broth 2 tbsps. of fine oil
2 tbsps. of vinegar

Preparation : Yolks of eggs, cream, broth and vinegar are
mixed well and boiled in double boiler as before mentioned in
Cooked Mayonnaise Dressing, then seasoned with
salt, pepper and onion. Stir the dressing until cold, then add
2 tablespoonfuls of oil a few drops at a time.

VEAL OR CALF'S LIVER WITH BREAKFAST BACON

Quantity for 6 Persons:

2-1/2 lbs. of calf's liver 1 tbsp. of flour
1/2 lb. of bacon 1 onion
Salt 1 cup of water
1 pinch of pepper Flour for dipping
1 oz. of butter

Preparation: Liver is cut into 1/4 inch strips and bacon in
3x4 inch slices. The bacon is fried light yellow, then put on
a platter and kept hot. The liver is sprinkled with salt and
pepper, dipped in flour and baked to a light brown in butter
or the bacon drippings. Then placed on the same platter with
the bacon and served. Stir into the bacon drippings or butter
1 tablespoonful of flour and the sliced onions, boil and
add water or bouillon. Strain the gravy and serve.

Friday, January 27, 2012

Fragrant Lemon Chicken










Prep Time:  20 minutes
Cook Time:  9 hours
Ready In:  9 hours 20 minutes

Servings:  6

"Apple and celery bake in the cavity of this whole chicken while lemon,
onion and rosemary permeate the basting liquid in this slow cooker
preparation."

Ingredients:
1 apple - peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 pound) whole chicken
Salt to taste
Ground black pepper to taste
1 onion, chopped
1/2 teaspoon dried rosemary, crushed
1 lemon, zested and juiced
1 cup hot water

Directions:
1. Rub salt and pepper into the skin of the chicken, and then place
apple and celery inside the chicken. Place chicken in slow cooker.
Sprinkle chopped onion, rosemary, and lemon juice and zest over
chicken.  Pour 1 cup hot water into the slow cooker. 

2. Cover, and cook on High for 1 hour. Switch to Low, and cook
for 6 to 8 hours, basting several times.

Servings Per Recipe:  6
Amount Per Serving
Calories: 309
Total Fat: 17.2g
Cholesterol: 97mg
Sodium: 101mg
Total Carbs: 7.1g
Dietary Fiber: 1.8g
Protein: 31.2g

Summer Fruit Compote








Makes:  6 cups
Prep:  15 minutes
Cook: 5 hours 45 minutes (low) or 3.75 hours (high)

Ingredients
3 cups fresh pineapple chunks
2 medium-size pears, peeled, cored and cut into 1/2-inch chunks (about 2 cups)
2 cups frozen sliced peaches
1 cup frozen pitted cherries
3/4 cup dried apricots, quartered
2/3 cup frozen orange juice concentrate, thawed
1 tablespoon packed dark-brown sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup sliced almonds, toasted
Vanilla ice cream (optional)

1. Combine pineapple, pears, peaches, cherries, apricots, orange
juice, brown sugar and vanilla in a slow cooker insert. Cover and
cook on HIGH for 3-1/2 hours or LOW for 5-1/2 hours.

2. Uncover and remove 2 tablespoons liquid. In a small bowl, stir
together liquid and cornstarch. Stir cornstarch mixture back into slow
cooker; cook 15 minutes more or until thickened. Sprinkle with 
almonds.  Serve warm with ice cream, if desired.

Nutrition facts.
  • Servings Per Recipe 6 cups
  • Calories 139
  • Total Fat (g)2
  • Sodium (mg)3,
  • Carbohydrate (g)29,
  • Fiber (g)3,
  • Protein (g)2,
  • Percent Daily Values are based on a 2,000 calorie diet

MUSSELS IN DILL SAUCE (Muscheln in Dillsosse)

2 TO 4 SERVINGS

24 to 30 mussels
3 tablespoons butter
1 onion, minced
1 tablespoon minced parsley
½ to 1 cup dry white wine
3 tablespoons butter
3 tablespoons flour 1½ cups mussel stock
1 generous tablespoon minced fresh dill
salt and pepper

Scrub mussels with a stiff brush until free of sand, and debeard them.
Heat butter in a deep pot or kettle and when hot and bubbling, add
onion and parsley and saute slowly for 2 to 3 minutes.  Add the
mussels and then the white wine. Cover pot, bring to a boil, reduce
heat and simmer slowly but steadily for 8 to 10 minutes, or until
mussels shells open. Remove mussels and drain. Strain stock and
reserve. Take mussels out of shells very gently so as not to break
them. Discard shells. Heat butter in 2-quart saucepan and when
hot and bubbling, stir in flour. Stir and saute slowly for about 5
minutes, or until flour begins to take on color. Add strained mussel
stock.  If you do not have 1-1/2 cups, make up the difference with
water, or a combination of water and white wine. Beat sauce with
wire whisk or wooden spoon, over low heat, until smooth. Add
dill and salt and pepper to taste. Add shelled mussels to sauce and
simmer, covered, for 10 minutes. Check seasoning and serve.

SOUR PORK ROAST

Quantity for 6 Persons.
4 lbs. of pork shoulder 1 handful of salt for pickling
1 qt. vinegar 1-1/2 tbsps. of flour
2 onions 2 cups of water
6 pepper-corns Salt
3 cloves 1 pinch of pepper
2 bay-leaves 1 wineglass of red wine if you
wish

Preparation: The meat is pounded and put into a jar or
earthen dish with 1 qt. of vinegar, sliced onion, salt, cloves,
peppers and bay-leaves and left in it for 2 days, turning it once
or twice. When taken out to roast, .put it into the oven with
1 cup of water, salt and pepper, also 1/2 of the onions that are
in the vinegar, then roast 1-1/4 hours, basting frequently.

For the gravy, stir in the flour, stew a few minutes, add
some water, the wine or % cup of cream, cook, pour oveir the
roast. When this is done, strain the gravy and serve with
the roast.

WHITE WINE SAUCE

Quantity for 6 Persons.

2 eggs 2 slices of lemon
1 tsp. of flour
2 tbsps. of sugar
1 tumblerful of white wine

Preparation: The 2 whole eggs, flour, wine, sugar are
mixed well on the stove and stirred until it becomes foamy and
begins to thicken, but must not cook. Then add the lemon
slices.

Remarks: This sauce may be served cold or warm.

Thursday, January 26, 2012

Sausage Mushroom Calzone










This recipe makes 4 servings

Nutritional Info
Per serving: about-
673 cal
33g pro 29g total fat
13g sat. fat 69g carb 4g fibre
69mg chol 2,087mg sodium
% RDI: -
36 calcium 36 iron 21 vit A
37 vit C 28 folate

Ingredients
3 Italian sausages
1 onion , chopped
2 cloves garlic , minced
1-1/2 cups sliced mushrooms
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp each salt and pepper
1-1/2 cups tomato sauce
1/2 cup diced sweet green peppers
1 lb pizza dough
1-1/2 cups shredded provolone cheese or mozzarella cheese
1 tbsp all-purpose flour

Preparation:
Remove casing from sausage. In non-stick skillet, saut?ausage over
medium-high heat, until no longer pink, 5 minutes. Drain fat. Add
onion, garlic, mushrooms, oregano, basil, salt and pepper; saute for 5
minutes.  Stir in tomato sauce and green pepper; simmer for 5 minutes.
Let cool.

On floured surface, roll out dough into 8-inch (20 cm) rounds. Spoon
about 3/4 cup (175 ml) filling over half of each; sprinkle with cheese. 
Fold dough over, gently pulling to cover filling; pinch to seal.

Place on greased baking sheet; cut slits on tops. Dust with flour.
Bake in 425°F (220°C) oven until golden, 20 minutes.

Spice-Rubbed T-Bone Steaks











Big, thick steaks need a lot of seasoning, so be sure to cover them
liberally with salt, pepper and any rub before grilling.
Servings:  4
Prep:  20 mins.
Total:  20 mins.

Ingredients
2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 T-bone steaks (3 1/4 pounds total),
        cut 1 inch thick, at room temperature

Directions
1. Light a grill. In a small bowl, mix the ancho chile powder, cumin,
paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon
of pepper. Season the steaks with the spice rub. Grill over moderate 
heat for 8 minutes per side for medium-rare; transfer to a work
surface and let rest for 5 minutes before serving.

FISH BAKED WITH SAUERKRAUT

(Hechtenkraut oder Fischpudding mit Sauerkraut)
In Fernstein the king always ate Hechtenkraut, a specialty which
had often figured in the royal menus during earlier reigns. This dish
was prepared in the following way. A pike was baked and then
allowed to get cold. All the bones were removed, even the very
smallest, and the fish was cut up into small pieces and put on one
side. Sauerkraut was then cooked with a lot of finely browned onions
and plenty of butter and a fireproof dish greased with butter and lined
with breadcrumbs. In this, alternate layers of fish and sauerkraut
were laid and the whole topped with breadcrumbs, covered with
crayfish tails and sauce and browned for twenty minutes in the oven.


From The Monarch Dines,
by Theodor Hierneis, chef to King Ludwig II of Bavaria

6 SERVINGS
2 pounds white, firm-fleshed fish (pike and skate are often used for this)
water or stock
salt
1 recipe Cooked Sauerkraut
8 slices bacon, diced
2 onions, minced
butter
breadcrumbs
2 tablespoons butter
3 tablespoons flour
2 Cups Stock
¼ cup cream
paprika to taste
salt to taste
breadcrumbs
butter

Cook cleaned fish in stock, or in water along with some sliced onion,
celery and peppercorns. When done, remove and drain. Strain and
reserve stock. Cook sauerkraut according to recipe, omitting apples but
using wine and caraway seeds.
Cook to the not to dry but juicy stage
described.  Preheat oven to 375F°. Saute bacon and when it begins
to melt, add onion. Stir and saute slowly until onion and bacon just
begin to brown. 
Butter a 6-cup souffle dish and sprinkle sides and
bottom with breadcrumbs, tapping out excess. Place a layer of kraut
in dish, top with a sprinkling of diced onion and bacon, then fish,
onion and bacon, kraut, and so on until dish is full. End up with a top
layer of sauerkraut.

To prepare sauce, melt butter in a skillet. When hot and bubbling,
stir in flour, and saute over low heat until flour just begins to take
on color, about 5 minutes.
Add stock and sour cream and beat
smooth, over low heat, with a wire whisk or  wooden spoon.  Season
sauce with paprika and salt. Cook 5 minutes, or until smooth and
thickened. Pour over sauerkraut and fish. Top with breadcrumbs and
dot generously with butter. Bake in preheated oven 35 to 40 minutes,
or until topping is well browned.

VARIATIONS
1. Sliced boiled potatoes can be added to this casserole dish. Four
or five large potatoes will do.

2. Sometimes the fish is fried instead of poached. Dredge fish in egg
and breadcrumbs and brown quickly in hot butter or other fat. Follow
rest of recipe.
The following three recipes provide excellent uses for leftover cooked
fish. The last two are also very good quick dishes, as the fish can be
cooked in advance and final preparation done a few minutes before dinner.

FISH FILETS IN BEER BATTER (Fischfileten in Bierteig)

4 TO 6 SERVINGS

2 pounds filets of white, firm-fleshed fish such as sole or bass
vinegar or lemon juice
â…” cup flour
1 egg, lightly beaten
salt
½ cup dark beer
corn oil or other vegetable shortening for deep frying (not olive oil)

Cut filets in halves or quarters; they should be in large portion-size pieces,
but not so large that they will be hard to handle in the batter or deep-fryer.
Sprinkle with vinegar or lemon juice and marinate for 30 minutes. Pat dry
and sprinkle lightly with salt. While the fish marinates, prepare the batter.
Mix flour with beaten egg and salt and add beer. Stir with fork until batter
is blended and free of lumps but do not beat too thin. Mixture should be
the consistency of a medium pancake batter.  Set wire basket into a deep-
frying pan full of fat, heated to 375F°. Slip batter-dipped fish into fat, a
few at a time; fry until golden brown, 6 to 8 minutes. Remove finished filets
with wire basket and drain on absorbent paper. Fry remaining filets in
the same way. Be sure that temperature of the fat remains even during frying.
If you do not have a wire basket and deep fryer, simply use a deep
saucepan. Slip fish directly into fat and remove finished pieces with slotted
spoon or pancake turner.

VARIATIONS
1. Shrimp can be prepared almost the same way. Peel and de-vein shrimp,
marinate in vinegar or lemon juice, and proceed. Shrimp that run about
16 to 18 per pound are best for this.

2. For an even lighter batter, separate egg and add yolk with flour, salt
and beer. Let mixture stand at room temperature 30 minutes and then
fold in stiffly beaten egg white

Wednesday, January 25, 2012

cheese and nut stuffed shells











Walnuts add crunch to these mozzarella and
Parmesan cheese-filled pasta shells.
Make:  6 servings
Prep: 45 minutes
Bake: 45 minutes

ingredients
24 dried jumbo shell macaroni*
2 eggs, slightly beaten
1 15-ounce carton ricotta cheese
1-1/2 cups shredded mozzarella cheese (6 oz.)
1 cup shredded Parmesan cheese (4 oz.)
1 cup chopped walnuts
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 26-ounce jar thick and chunky pasta sauce (2-3/4 cups)

directions
1. Cook pasta shells according to package directions. Drain shells;
rinse with cold water and drain well. Set shells aside. Preheat oven
to 350 degree F.

2. Meanwhile, for filling, in a large bowl stir together the eggs, ricotta
cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the
walnuts, parsley, salt, pepper, and nutmeg.

3. Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking
dish. Spoon a heaping tablespoon of filling into each cooked shell.
Arrange filled shells in the baking dish. Pour remaining sauce over
shells.  Sprinkle with the remaining mozzarella and Parmesan cheeses.
Bake, covered, about 45 minutes or until heated through. Makes 6 servings.

*Note: Cook a few extra shells to replace any that tear during cooking.

nutrition facts
Servings Per Recipe 6 servings Calories549, Total Fat (g)32,
Saturated Fat (g)12, Monounsaturated Fat (g)7, Polyunsaturated
Fat (g)10, Cholesterol (mg)132, Sodium (mg)1072, Carbohydrate
(g)36, Total Sugar (g)3, Fiber (g)4, Protein (g)30,
Vitamin C (DV%)19, Calcium (DV%)60, Iron (DV%)15,
Percent Daily Values are based on a 2,000 calorie diet

Santa Fe Snack Seeds











Divide this hip food gift evenly among small airtight storage jars
available from import or home stores.

YIELD:  Makes 4 cups (serving size; 2 tablespoons)

Ingredients
1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup sugar
2 tablespoons honey
2 cups pumpkin seeds
2 cups sunflower seeds

Preparation
1. Heat oil in a large nonstick skillet until hot; add cumin and chili
powder. Cook over medium-high heat 30 seconds, stirring constantly.
Add sugar and honey, and stir until sugar dissoloves.

2. Stir in pumpkin and sunflower seeds; cook, stirring constantly, 8
minutes or until seeds are toasted and mixture smells good..

3. Carefully spoon seed mixture onto a big piece of lightly greased
aluminum foil. Cool completely. Store seeds in an airtight container
up to 2 weeks.

FILET OF SOLE WITH SHRIMP SAUCE (Seezungenrollen mit Garnelensosse)


This is another specialty of Sellmera, the handsome old fish restaurant
that juts out into Hamburgaes exciting harbor.
6 SERVINGS
1 onion, sliced
1 stalk celery with leaves
1 slice lemon
6 peppercorns
water
½ to ¾ pound small shrimp
6 sole filets
salt and pepper
1 cup fish stock
½ cup dry white wine
3 tablespoons butter
White Sauce
nutmeg, optional and to taste
white wine to taste
½ cup heavy sweet cream

Simmer onion, celery, lemon and peppercorns in 2 to 3 cups water 15
minutes. Add shrimp and simmer 5 to 8 minutes. Remove shrimp, cool
slightly, shell and de-vein. Strain stock and reserve. Cut fish filets in half
lengthwise so that you have 12 long strips.  Sprinkle top side of each piece
lightly with salt and pepper and roll jelly-roll fashion. Fasten with toothpicks..
Place rolled filets, standing upright, in a deep skillet or shallow casserole.
The rolled filets should be close enough to keep each other from toppling
over, but they should not be crammed together.

Combine strained shrimp stock, white wine and butter in the pan. Cover
tightly, bring to a boil, reduce heat and simmer slowly but steadily until
fish is solidly white throughout, about 15 minutes. Remove fish to heated
platter. Prepare White Sauce, using fish stock and pan juices for liquid
called for. Flavor sauce with nutmeg; add shrimp and simmer 5 minutes.
Season sauce with a little more white wine and stir in sweet cream.
Egg yolk may be added or not as directed in sauce recipe. Heat but do not
boil if egg yolk has been added. Spoon shrimp and sauce over cooked
sole, allowing 2 rolls for each portion.

VARIATION
The fish rolls can be stuffed with a few whole or chopped shrimp. Place
shrimp at end of fish filet and then roll. Add extra shrimp to sauce, as above.

HERBED TROUT WITH WHITE WINE (Forelle mit Kräutern und Weisswein)

6 SERVINGS

6 trout
salt
â…“ cup butter
1 onion, minced
¼ teaspoon thyme
¼ teaspoon basil
1 tablespoon minced parsley
¾ cup fish stock or water
½ cup dry white wine
1 to 2 tablespoons flour dissolved in a little cold water
lemon juice, optional and to taste

The trout should be cooked whole, head and all. Clean thoroughly and
sprinkle inside lightly with salt. Heat butter in shallow heavy casserole
or deep skillet with a cover. When butter is hot and bubbling, add
onion.  Mix thyme, basil and parsley together and sprinkle half this
mixture over onions. Cover and steam 4 or 5 minutes, or until onions
begin to soften. Lay fish over onion and sprinkle top with remaining
herbs. Add water or stock and white wine. Cover and simmer slowly
but steadily about 15 minutes, or until fish is done. Check to see if
more liquid is needed as fish cooks. Baste with pan juices once or
twice. Remove fish to a heated platter and bind sauce with flour
dissolved in water.  Bring to a boil and simmer 2 or 3 minutes until
thickened. If you prefer, you can strain sauce before binding it, but
that is not really necessary. Season to taste with salt, if needed, and
a little white wine and/or lemon juice, to taste.

PIKE FILETS IN HERBED CREAM SAUCE (Hecht in Rahm)

2 GENEROUS SERVINGS

2-pound pike, cut in filets salt
2 tablespoons butter
1 onion, minced
1 tablespoon minced parsley
1 bay leaf
½ cup water, fish stock or white wine, or as needed
2 tablespoons butter
3 tablespoons flour
1½ cups sweet cream
salt
generous pinch of mace to taste
6 anchovy filets, chopped, or 2 teaspoons anchovy paste
1 tablespoon grated lemon peel
1 egg yolk beaten with 1 or 2 tablespoons cream or white wine

Sprinkle fish with salt; let stand 30 minutes. Rinse and dry. Heat butter
in a shallow casserole or deep skillet with a cover. When butter is hot and
bubbling, add onion and parsley and saute over moderate heat 2 or 3
minutes.  Lay fish filets on top of vegetables, add bay leaf and enough
water, fish stock or white wine to just cover bottom of pan. Cover pan
and simmer slowly but steadily about 10 to 15 minutes, or until filets are
done but not falling apart. Baste once or twice during cooking and add
more liquid to pan as needed.

Preheat oven to 475F°. Melt 2 tablespoons butter, and when hot, stir in
flour. Saute and stir over low heat for about 4 minutes, or until flour
just begins to turn color. Add sweet cream and beat with a wire whisk
or wooden spoon until sauce is smooth.  Add strained pan juices in which
fish cooked and season sauce with salt and mace. Remove finished filets
very gently with slotted spatula or pancake turner and place in a shallow
buttered baking dish.

Top filets with anchovies or spread with paste, then add lemon peel.
Pour about two-thirds of sauce over fish. Place baking dish in a larger pan
about one-third full of hot water. Using a double thickness of aluminum foil,
Using a double thickness of aluminum foil,
cover fish pan and water pan completely so fish can steam. Bake this way
in preheated oven 5 to 10 minutes. Add egg yolk beaten with cream or
white wine to remaining sauce that is hot but not boiling. Add the egg yolk 
very slowly, stirring as you do so. Heat but do not boil. Pour this sauce over
fish and its original sauce.

VARIATION
The fish can be steamed in its sauce on the stove, instead of in the oven.
Set baking dish on rack of steamer, cover tightly and steam for 5 to 10 minutes.

Tuesday, January 24, 2012

Caramelized Onion Pizza











Enjoy easy cleanup on this one -- most of the work is done on the grill.
And although this recipe is short on cookware, it doesn't skimp on taste.
Makes: 4 servings
Prep:  20 minutes
Cook:  10 minutes
Grill: 1 minute,  5 minutes

Ingredients
1 large red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
4 6- to 7-inch whole wheat pita bread rounds
1 large tomato, quartered and sliced or 1 cup cherry tomatoes, sliced
3/4 cup shredded reduced-fat mozzarella cheese
1/4 cup finely shredded Romano cheese (1 ounce)
1/4 cup small fresh basil leaves or shredded fresh basil

Directions
In a medium saucepan cook onion slices and garlic in hot olive oil
over medium heat, covered, for 10 to 15 minutes or until onion is
very tender, stirring occasionally; set aside.

For a charcoal grill, arrange medium-hot coals around the edges of the
grill. Test for medium heat in the center of the grill. Toast one side of
each bread round directly over the coals for 1 to 2 minutes. Remove
from grill. Top toasted side of each bread round with onion mixture,
sliced tomato, mozzarella cheese, and Romano cheese. 

Return bread rounds to center of grill (not directly over coals). Cover
grill. Grill for 5 to 10 minutes or until cheese is melted and toppings
are heated through. Remove from grill and top with basil before serving.

Nutrition Facts
Serving Per Recipe 4 servings Calories292, Total Fat (g)11,
Saturated Fat (g)3, Monounsaturated Fat (g)5, Polyunsaturated
Fat (g)1, Cholesterol (mg)12, Sodium (mg)472,
Carbohydrate (g)39, Total Sugar (g)2, Fiber (g)6, Protein (g)10,
Vitamin C (DV%)11, Calcium (DV%)14, Iron (DV%)12,
Percent Daily Values are based on a 2,000 calorie diet

Cava Chipotle Caramel Corn















This spicy-sweet popcorn will be served at Toronto Taste
by Cava chef/owner Chris McDonald, who also runs the
chocolate/sweet shop Xococava

Buy a small can of whole chipotle chili peppers packed in adobo sauce
and purée the can. Pass about 1/4 cup (60 mL) through fine mesh
strainer, discarding seeds, to yield 3 tbsp (45 mL) for this recipe.
Refrigerate the rest and use as needed (no need to strain). Or place
1 tbsp (15 mL) chipotle purée in each section of ice cube tray.
Once frozen, transfer cubes to freezer bag.

1 cup (250 mL) (250 mL) unpopped popcorn kernels
1/4 cup (60 mL) vegetable oil
1 cup (250 mL) (250 mL) packed brown sugar
1/4 cup (60 mL) corn syrup
1/2 cup (125 mL) cold salted butter, cubed
3 tbsp (45 mL) strained, puréed chipotle pepper (packed in adobo sauce)
1-1/2 tsp (7 mL) baking powder

Place popcorn and oil in large pot; cover. Heat over high until corn starts
popping. Shake pot firmly and constantly until kernels have stopped
popping, about 2 to 3 minutes. (Alternatively, use air popper or microwave
popcorn popper.) Transfer to large bowl.

In small saucepan over medium-high heat, stir sugar and corn syrup
constantly until sugar melts. Stir in butter, one piece at a time, reducing
heat to medium if needed. Remove from heat; cool 5 minutes. Whisk in
chipotle and baking powder. Pour over popcorn; mix well with wooden
spoon.

Spread popcorn in single layer over 2 to 3 large, parchment-paper
lined baking sheets.  Bake, in batches if needed, in preheated 300F
(150C) oven 30 minutes, stirring every 10 minutes. Cool completely.
Transfer to tightly sealed container. Store at room temperature up
to 3 days.

Makes about 20 cups (5L).

FRUIT SALAD AS DESSERT

Quantity for 6 Persons.

3 oranges
1/2 cup cognac-cherries
3 bananas
Sugar to taste
1/2 pineapple
1 pt. whipped cream
1/2 pt. strawberries

Preparation: Oranges, pineapple, bananas are peeled and
sliced. Strawberries are cleaned, the cherries are stoned, all
this fruit mixed and whipped cream poured on in a glass dish.
The whipped cream may be omited. If you like you may
mix 1/2 cup of Sherry wine in with it.

Sauerkraut Jalapeño Poppers with Bavarian Mustard Dip


In this recipe, jalapeno peppers are stuffed with a mixture of German
sauerkraut and cheese.  They're batter-dipped and fried -- and
they're perfect for a Superbowl party, served with a selection of
genuine German beers.

Makes 12 servings.

Ingredients
1/2 cup all purpose flour
3/4 cup German Pilsner beer
12 large jalapeños, about 3 to 4 inches long
1-1/2 cups Bavarian-style sauerkraut with wine
8 ounces (2 cups) coarsely shredded German Tilsiter
     or German Emmentaler cheese
1 quart vegetable oil, for deep-frying
1/2 cup cornstarch
1/2 teaspoon salt
Bavarian Mustard Dip (recipe follows)

Directions
Combine flour and German lagar beer in a medium bowl and whisk
until smooth.
Let stand at room temperature while preparing jalapeños.

Bring a large pot of water to a boil. Cut a lengthwise slit down one
side of each jalapeño, starting just below the stem. Place jalapenos in
the water, and return to a boil.  Reduce heat and simmer 8 minutes or
until jalapeños are just tender and not too soft. (Do not overcook.
If chilis are too soft, they will be difficult to stuff without tearing.) Drain
and refresh under cold running water. Wearing rubber gloves, carefully
scrape out the seeds and membrane inside jalapenos  using a small
spoon or a melon baller.  For hotter poppers, leave in some of the seeds.

Drain sauerkraut and squeeze out excess liquid. Place sauerkraut on
several thicknesses of paper towels, top with additional paper towels
and press to squeeze out liquid. Combine sauerkraut and Tilsiter or
Emmentaler in a small bowl and stir to mix well. Carefully fill each
jalapeno cavity with about 3 tablepoons of the sauerkraut mixture. 
(The edges of the peppers do not have to seal.)

Heat the oil for deep-frying in a large heavy deep-sided skillet or pot
to 375° F.
Place the cornstarch in a shallow dish and, working with a few
jalapeños at a time, dredge in cornstarch. Dip each jalapeno in beer
mixture to coat completely.  Fry jalapeños in batches, about 3 minutes,
or until lightly browned. Transfer to a paper towel-lined plate to drain.
Sprinkle peppers with salt. Serve with mustard dip.


Bavarian Mustard Dip
3/4 cup sour cream
3 tablespoons Bavarian mustard
Combine sour cream and mustard
in a small bowl and stir to mix well.

Monday, January 23, 2012

Biscuit Blossoms











These biscuits bake up rich and fluffy, thanks to a combo of buttermilk,
butter, and shortening in the batter.  The surprise in the center:  a
juicy tomato.

Prep:  20 minutes
Bake:  10 minutes

Ingredients
  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 4 Tbsp. cold unsalted butter, cut in small pieces
  • 3 Tbsp. cold shortening, cut in small pieces
  • 3 Tbsp. finely chopped green onion
  • 3/4 cup cold buttermilk
  • 12 small yellow pear or grape tomatoes
  • Olive oil

Directions
1. Preheat oven to 450 degrees F. Lightly coat a pan of twelve
2 1/2-inch muffin cups with nonstick cooking spray; set aside.

2. In medium bowl stir together flour, baking powder, salt, and baking
soda. With pastry blender or two knives cut in butter and shortening
until flour mixture resembles coarse crumbs. Stir in green onions.
Make a well in center; add buttermilk all at once. Toss with fork to
moisten all ingredients.

3. Turn out dough onto lightly floured surface. Quickly knead 10 to 12
strokes until dough is nearly smooth.  Divide dough in 36 walnut-size
pieces; pat into balls. Place 3 balls in each muffin cup. Press 1 tomato
in center of each; brush with oil. 

4. Bake 10 to 12 minutes, until golden brown. Cool slightly on rack.
Serve warm. To reheat, wrap in foil; warm in 350 degree F oven
for 8 to 10 minutes.  Makes 12 biscuits.

nutrition facts
Calories166, Total Fat (g)10, Saturated Fat (g)4, Monounsaturated
Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)11,
Sodium (mg)233, Carbohydrate (g)17, Total Sugar (g)1,
Fiber (g)1, Protein (g)1, Vitamin C (DV%)2, Calcium (DV%)11,
Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet

Scrumptious Cheddar Bacon Scalloped Potatoes



















Preparation - 10 min
Cooking - 20 min
Yield - 16 servings (1/2 cup each) 

Ingredients:
6 slices turkey bacon, cooked and chopped, divided
2 to 2 1/2 pounds (about 6 medium) potatoes, unpeeled and thinly sliced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
1 cup water
2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
2 green onions, sliced

Directions:
PLACE potatoes in large saucepan. Cover with water; bring to a boil.
Cook over medium-high heat for 8 to 10 minutes or until just fork
tender; drain.

MEANWHILE, HEAT butter in medium saucepan over medium heat.
Stir in flour, salt and pepper. Gradually stir in evaporated milk, water
and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly,
until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups
cheese and green onion.

LAYER half of potatoes in ungreased 3-quart microwave-safe dish.
Pour half of sauce over potatoes. Top with remaining potatoes and
sauce. Top with remaining cheese and bacon. Microwave uncovered
on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

COLD HERB DRESSING

Quantity for 6 Persons.

  • 2 hard boiled eggs
  • 1 mustardspoonful of mustard
  • 1 raw yolk of egg
  • 1 tsp. of lemon juice or vinegar
  • 1/2 cup of fine salad oil
  • Salt to taste
  • 1-1/2 tbsps. of minced herbs
  • 1 pinch of pepper

Preparation: The 2 hard boiled and 1 raw yolk of eggs
are thoroughly beaten together, the oil added a few drops at
a time, the herbs and mustard put in and then seasoned with
salt and pepper and the finely chopped white of the egg put
in also.

HERB GRAVY

Quantity for 6 Persons.

  • 3 tbsps. of minced herbs
  • 2 tbsps. of flour
  • 1 tbsp. of minced parsley
  • 1-1/4 pts. of bouillon
  • 1 tsp. of minced onions
  • 1/2 tsp. meat extract
  • 1 spray of thyme
  • 1 tsp. lemon juice
  • 6 pepper-corns
  • Salt to taste
  • 2 tbsps. of butter

Preparation : Parsley, onion, thyme, pepper-corns are fried
in butter, the flour stirred in and browned; add the bouillon
and meat extract and boil down to 1/2 the quantity, strain
through a fine sieve, heat again and put in the herbs. Season
with lemon juice and salt and stir in a small piece of butter.

VANILLA SAUCE

Quantity for 6 Persons.

1 pt. of milk
4 yolks of eggs
1/2 vanilla bean or
1 tbsp. vanilla extract
1 tsp. of flour
1/4 cup of sugar

Preparation: The vanilla bean is left to soak in milk for
1 hour, then the sugar is added. The milk is brought to boil,
The milk is brough to boil,
the yolks of eggs and flour are mixed with a little cold milk,
slowly stirred into the boiling milk and cooked for one minute.
If you wish to use this sauce cold, it must be stirred
several times while getting cold so it will not form a skin.

Remarks : The sauce must be stirred well while boiling.
When it is used cold you may add 1/2 cup of whipped
cream or the white of beaten to a froth.

Notes from bushy lady. 

I've made vanilla sauce like this, the egg yolks are used for color in the
 vanilla sauce .  So you are not using yellow food color.  I wouldn't use
4 yolks though.  I would use only one.  And instead of flour to thicken
up the vanilla sauce.  I would use a tablespoon of cornstarch mixed in
the cold milk.  And put the egg yolk in later so it doesn't cook. You
just want the color of the egg yolk and not see bits of egg in the vanilla
sauce.

Sunday, January 22, 2012

Danish Fruit-Stuffed Pork Roast















This apple-and-prune=stuffed roast is traditionally served at Christmas
in Danish-American families.  However, it makes a wonderful company
dish any time of year.  For an extra special touch, try making the stuffing
with raisin bread.


Ingredients
1 pork loin center rib roast (4 pounds), backbone loosened
1/8 teaspoon each salt and black pepper

For the stuffing:
1 cup pitted prunes
2/3 cup water
3 tablespoons butter or margarine
1 small yellow onion, chopped
2 tablespoons firmly packed light brown sugar
1 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
6 cups dried bread cubes
1 large tart apple, chopped
1/2 cup apple juice
How to make it 2 hours, 40 minutes

1. Preheat the oven to 325°F. Place the roast rib side down. Cut
pockets in the roast, cutting from the meaty side. Sprinkle the roast
with the salt and pepper.

2. To prepare the stuffing, in a small saucepan, combine the prunes
and the water. Bring to a boil. Lower the heat and simmer, covered,
for 10 minutes or until prunes are tender. Drain. Coarsely chop prunes;
set aside.

3. In the same saucepan, melt the butter over moderate heat. Add
the onion and cook for 3 minutes or until tender. Remove from heat.
Stir in the brown sugar, lemon rind, cinnamon, and cardamom.

4. Place the bread cubes in a large bowl. Stir in the onion mixture,
prunes, and apple. Drizzle with the apple juice, tossing lightly until
moistened. Spoon about 3 tablespoons of the stuffing into each pocket
of roast (tip, below). Spoon the remaining stuffing into a 11/2-quart
casserole; cover and refrigerate.

5. Place the roast, rib side down, in a roasting pan. Roast for 1-3/4
to 2-1/4 hours or until an instant-read thermometer inserted in the
center of roast (not stuffing) registers 155°F. (Cover the roast loosely
with foil after 1 hour so the stuffing doesn’t overbrown.) Bake the
covered casserole of stuffing alongside the roast during the last 30
to 40 minutes of roasting.

6. Let the roast stand for 15 minutes before carving. Serve the stuffing
in the casserole with the roast. Makes 8 servings.

Hot Caramel Apples


















"Who ever thinks of making dessert in a slow cooker?" queries Pat
Sparks from St. Charles, Missouri. "This old-time favorite goes
together quickly...and it's such a treat to come home to the aroma
of cinnamony baked apples just like Mom used to make!"


4 Servings
Prep: 15 min. Cook: 4 hours

Ingredients
  • 4 large tart apples, cored
  • 1/2 cup apple juice
  • 1/2 cup packed brown sugar
  • 12 red-hot candies
  • 1/4 cup butter
  • 8 caramels
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, optional

Directions
Peel about 3/4 in. Off the top of each apple; place in a 3-qt. Slow
Cooker. Pour juice over apples. Fill the center of each apple with 2
Tablespoons of sugar, three red-hots, 1 tablespoon butter and two
Caramels. Sprinkle with cinnamon.

Cover and cook on low for 4-6 hours or until the apples are tender.
Serve immediately with whipped cream if desired. Yield:  servings.

FINE BEARNAISE SAUCE


For Fillets, Saddle of Mutton, Mutton Cutlets.

Quantity for 6 Persons.
  • 1 leek
  • 1/4 cup of bouillon
  • 3 tbsp. of vinegar
  • 1/2 tsp. of meat extract
  • 1/8 lb. of butter
  • 1-1/2 tsps. of chopped parsley
  • 4 yolks of eggs
  • Salt, pepper

Preparation: The leek is cut into small pieces, vinegar
added, then boiled down to one-half of the portion and strained
.through a fine sieve. Cream the butter, stir in the yolks of
eggs, the leek vinegar, meat extract and bouillon. Place into
a double boiler and let it thicken, stirring constantly ; season
with salt, pepper and finely chopped parsley. It must be
smooth. Serve at once.

FINE MUSTARD GRAVY


For Beef and Fish

Quantity 6 Persons.
  • 1/8 lb. of butter
  • 1 tbsp. of lemon juice
  • 3 yolks of eggs
  • 1" slice of lemon
  • 2 tbsps. of mustard
  • 1 pinch of sugar
  • 1 tbsp. of flour
  • 1 pinch of salt
  • 1 cup bouillon

Preparation: Cream the butter, add the yolks of eggs,
mustard, flour, and gradually pour in the bouillon, stirring
constantly, then cook. Season it with lemon juice, sugar and
salt if necessary. Put in the lemon slice which should be
taken out when served.