RED CABBAGE
              (from my La Pinata Cookbook
            Junior League of McAllen, Texas)

Yield: 6 servings

1 medium head red cabbage
1 medium sweet onion
2 large apples
1 bay leaf
2 whole allspice
1 heaping Tbles bacon fat
2 cloves (heads removed)
1 tsp salt
6 peppercorns
½ cup sugar
1 cup vinegar
1 ½ cups water
2 Tbles cornstarch

Remove outer leaves from cabbage and wash the head. Core cabbage and slice. Peel onion and apples and slice. Toss cabbage, onion and apple together. Add remaining ingredients to cabbage mixture and simmer 1 ½ hours in a covered pan. Thicken slightly with about 2 Tbles cornstarch blended with cold water.

This dish is especially good with wild game of any kind and is excellent reheated.

All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
.

MISC Pt 2

                        SUPER BISCUITS
(from my La Pinata cookbook, Junior League of McAllen, Texas)

2 cups flour, sifted yield 16 biscuits
4 tsp baking powder
½ tsp salt
½ tsp cream of tartar
2 tsp sugar
½ cup shortening
2/3 cup milk

Sift first five ingredients; cut in shortening until the mixture resembles coarse meal; add milk all at once, stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently ½ minute. Pat or roll out ½-inch thick; cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees for 10 – 12 minutes.

Variation:
Super Biscuits recipe above, plus
½ tsp sage
¼ tsp dry mustard
1 ½ tsp caraway seeds
Sift the sage and dry mustard with the dry ingredients. Stir in the caraway seeds with the liquid ingredients. Knead, roll and bake as for Super Biscuits.

           SUMMER SALSA SALAD
              (from Old Farmer's Almanac)

Ingredients:
8 ears corn, husked
½ cup vegetable oil
¼ cup apple cider vinegar
1 ½ tsp lemon juice
¼ cup minced fresh parsley
2 tsp sugar
1 tsp sea salt (optional)
1 Tbles chopped fresh basil or ½ tsp dried basil
¼ tsp cayenne pepper
2 large tomatoes, seeded and coarsely chopped
½ cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper

Instructions:
In a pot, boil corn for 5 to 7 minutes, or until tender. Drain and set aside to cool.
In a bowl, whisk together oil, vinegar, parsley, basil, sugar, lemon juice, salt (if using) and cayenne.
Cut cooled corn off cob and add to oil mixture. Add tomatoes, onions, and peppers to corn and oil mixture. Stir to combine. Chill in the refrigerator for several hours or overnight.

Yield: Makes 10 servings. Serve as a side or serve with tortilla chips.

             CORNBREAD SALAD
                          (Allrecipes)

 "Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread."


1 (16 oz) pkg corn bread mix
10 slices bacon
1 (1 oz) pkg ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
2 (15 ox) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 oz) cans whole kernel corn, drained

1. Prepare corn bread according to pkg directions. Cool, crumble, and set aside.
2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Whisk together the dressing mix, sour cream, and mayonnaise.
4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

                  APPLE-ORANGE 
              CRANBERRY SAUCE
     (from my Williams-Sonoma Thanksgiving &
                      Christmas Cookbook
)

"A variation on the traditional cranberry sauce, this flavorful blend is excellent with poultry or almost any meat, hot or cold. It can be made a day in advance and refrigerated in a covered container."

½ orange
2 cups (16 fluid) water
1 tart apple such as Granny Smith, pippin or McIntosh
3 cups (12 ounces) fresh cranberries
1 ¼ cups (10 ounces) sugar
½ tsp ground cinnamon
¼ tsp ground cloves
(Makes 3 ½ - 4 cups)

Squeeze the juice from the orange half and set the juice aside. Remove the membrane from the inside of the orange shell and discard. Cut the shell into small dice. Put into a small saucepan with the water, bring to a boil and cook for 10 minutes. Drain and set aside.
Peel and quarter and core the apple, then chop into small pieces. Place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the reserved diced orange peel, the reserved orange juice, the sugar, cinnamon and cloves. Bring to a boil, reduce the heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, 10 - 15 minutes.
Transfer to a bowl and let cool before serving. Or cover and refrigerate; bring to room temperature before serving.

   SKILLET HERB ROASTED CHICKEN
           (from my "Treasury of Recipes" file)

2 Tbles all-purpose flour
¼ tsp each ground sage and dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 pound)
2 Tbles margarine (I use butter)
1 can Cream of Chicken Soup
½ cup water
Hot cooked rice

1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
2. In skillet over medium-high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side.
3. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low, Cover; simmer 5 minutes or until chicken is fork-tender. Serve over rice. Garnish with fresh thyme if desired.

4 servings

       TORTELLINI in Cream Sauce
    (From a clipping in my "treasury of recipes")
   A clipping from the St. Louis Post Dispatch -               Monday, March 22, 1999
   (Cicero's Restaurant and Entertainment Plex,
     6691 Delmar Boulevard in University City)

1 pound frozen meat tortellini
¼ cup (1/2 stick) butter
1 tsp minced garlic
1 ounce (about ¼ cup) artichoke hearts
1 ounce (about 1/3 cup mushrooms, sliced
1 ounce (about ¼ cup) frozen green peas
2 cups half-and-half
1 cup grated Parmesan cheese
Parsley

Cook tortellini according to package instructions. Drain; set aside.
Melt butter in a large skillet over medium-high heat. Add garlic; saute about 1 minute.
Stir in artichoke hearts, mushrooms, peas, and half-and-half. Stir to blend. Bring mixture to a boil.
Add Parmesan cheese; mix well. Stir in cooked tortellini until well-blended with sauce.
Pour tortellini onto serving plates. Garnish with parsley.
Yield; 2 to 3 generous servings.

             FLAVORED BUTTERS
        (from The Fannie Farmer Cookbook)

"These flavored butters are always good to have on hand and keep well frozen if tightly sealed. Make them when you have some of the following flavoring ingredients on hand and then they'll be ready to take out and use as spreads at a moment's notice. Or you can scoop out just a little bit to toss with fresh cooked vegetables or to use to round out the flavor of vegetables, meats, poultry, and fish."

(between ¾ and 2 cups)

To ¼ pound butter add any of the following ingredients, blending in a bowl or food processor until smooth. Put in a crock and chill (or freeze for later use).

For Chive Butter: 2 Tbles minced chives and 2 Tbles minced parsley.

For Shrimp Butter: ½ cup finely chopped shrimp and 1 Tbles lemon juice.

For Herb Butter: 3 - 4 Tbles finely chopped fresh herbs.

For Anchovy Butter: 1 Tbles anchovy paste.

For Horseradish Butter: 1 Tbles freshly grated or prepared horseradish.

For Watercress Butter: 2 Tbles chopped watercress.

For Blue Cheese Butter: 1 1/3 cups blue cheese and, if desired, 1/8 tsp finely chopped garlic.

                 CARAMEL APPLE DIP
(from Saint Louis Days / Saint Louis Nights Cookbook)
                   Junior League of St. Louis

Yield 8 to 10 servings….

14 ounces caramels
1 8-ounce package cream cheese, softened
½ cup brown sugar
2 Tbles granulated sugar
1 tsp vanilla
¾ cup chopped dry-roasted nuts
Apple slices

1. Gradually melt caramels in microwave, stirring every 30 seconds until soft. Watch closely - caramels burn easily.
2. Stir in cream cheese, the sugars, vanilla, and nuts.
3. Dip apple slices into caramel mixture.
(This dip keeps in refrigerator several weeks.)

        CRANBERRY-PEAR RELISH
 (from Cooking with the Seasons - November Chapter)

"Relishes were always part of the fall and winter season on the farm. While apples could be stored in lour attic throughout the cold months, pears were usually put into relishes because they were too perishable to last long. My Mama liked to mix raisins with pears, but here I've used cranberries to add a bit of holiday tradition. The lovely red berries seem to sparkle against the mellow pears. The sweet-and-sour taste of the relish complements almost any fowl or game."

4 cups
1 Tbles unsalted butter
1 cup chopped onions
1 cup red wine
2 cups fresh cranberries
Zest of 1 lemon, grated
Juice of 1 lemon
2 Anjou, Bartlett, or Bosic pears, peeled and cored
¼ cup walnut pieces
6 whole allspice berries or ¼ tsp ground allspice

In a heavy saucepan, melt the butter. Saute the onions for 1 minute until translucent, but not brown.
Add the red wine and reduce or 5 minutes. Add the cranberries, lemon zest, lemon juice, pears, and walnuts, and cook, covered, fir 15 minutes, or until the pears are soft.
Store in a container and refrigerate overnight. Serve hot or cold, or use as a spread for turkey sandwiches.

"As a rule, it is recommended to cook wine for 5 to 20 minutes prior to adding ingredients such as fruit or fish. The cooking mellows the intensity of the wine, and much of the alcohol is evaporated instead of being absorbed by the food. Consequently, the flavors of the delicate fruits and seafood are not disturbed, but the flavor essence of the wine adds a lovely note to the dish."

         CHRISTMAS CRUNCH SALAD
(from Old-Fashioned Christmas Favorites Cookbook)
           
"Colorful, festive, and healthy, too"

2 bunches fresh broccoli, broken in small pieces
1 head cauliflower, broken in small pieces
1 red onion, chopped
2 cups cherry tomatoes, cut in halves

DRESSING:
1 cup mayonnaise
1 Tbles vinegar
Dash of salt and pepper
½ cup sour cream
2 Tbles sugar

Combine dressing ingredients, mix well. Toss with vegetables. Serve chilled. Can be made a day ahead, and is particularly pretty if served in a clear glass bowl. Yield 6 servings.

aaaaaaaaaaaaiii