Yield: 6 servings
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MISC Pt 2
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.
SUMMER SALSA SALAD
(from Old Farmer's Almanac)
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
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.
(from my Williams-Sonoma Thanksgiving &
"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."
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
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
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.
For Watercress Butter: 2 Tbles chopped watercress.
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
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.)
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
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.
HOLIDAY APPLE and
(From Gooseberry Patch Old-Fashioned Country
1 cup sugar
2 cups raw fresh cranberries
3 cups diced apples, unpeeled (hard or tart varieties)
1 cup quick oats
½ cup brown sugar
1 cup chopped pecans
Butter (to dot)
Put the apples, cranberries, and sugar in the bottom of a 9"x13" well buttered casserole dish. Mix the oats, brown sugar, and pecans and pour over the top of fruits. Dot the entire top with butter. Bake at 325 degrees for 1 hour.
CHRISTMAS STRAW and HAY
Yield: 4 - 6 servings
MERRY, MERRY, MERRY MEATBALLS
1. Preheat oven to 450 degrees.
Merry Sherry Sauce
(from the JUNIOR LEAGUE
Makes 8 to 10 Servings
1 pound sharp Cheddar cheese, grated
1 cup chopped pecans
¼ cup mayonnaise
1 small onion, grated
1 clove garlic, pressed
½ tsp Tabasco
1 cup strawberry preserves
Combine the cheese, pecans, mayonnaise, onion, garlic, and Tabasco in a medium bowl, mix well. Spoon into a ring mold that has been lined with plastic wrap. Chill in the refrigerator.
When ready to serve, unmold onto a platter and top with the strawberry preserves. Serve with crackers.
SUNNY BAKED EGGS
NEW FLAVORS FOR BAKED CHICKEN
BIRTHDAY LUNCHEON AT
JUDY GREEN'S 2019
Cook a chicken until tender enough to remove meat from bones. (Judy used a pressure cooker). Drain meat fairly dry and save broth. Use 2 cans of cream of mushroom soup and stir into the cut up chicken. Heat the broth and use it to make a dressing. Use about ¾ loaf of bread, onion, salt, pepper and sage. (Judy used a package of dry dressing.) Put a layer of dressing (about half) in bottom of a flat pan. Pour the chicken mixture over it. Add 2 eggs slightly beaten to the remaining dressing and use for the top layer. Bake for 30 - 45 minutes in a 350 degree oven.
The Greens live in Chesterfield now and that's where we were for this luncheon. I e-mailed Judy and asked her if the recipe had specific amounts, etc. and would she send them to me….here is her reply to me: "That was the exact recipe. I got around the amount of spices by using dry dressing all ready with herbs and spices. This came from my mom's recipe book, Country Kitchen Cookery. Recipes came from farm women and book published by Fremont County (Iowa) Farm Bureau c. 1958. All these women cooked for farm husbands and hired hands. It's hearty food. I enjoy browsing and seeing familiar names from my childhood."
POTATO and LEEK SOUP
(from the Irish Heritage Cookbook)
"Those old enough to remember when fondue was fashionable and everyone sat around the coffee table with forks in hand dipping bread cubes into a pot of bubbling cheese will also remember trying to cover the distance from the pot to your mouth without dripping cheese all over yourself. Leave it to the Irish to figure out a way to avoid all the mess by baking the cheese with the bread and serving it in finger-sized strips. It's perfect Irish hors d'oeuvre."
8 Tbles (1 stick) unsalted butter at room temperature
½ tsp dry mustard
½ tsp minced garlic
12 slices firm-textured white bread, crusts removed
2 cups (8 oz) shredded Kerrygold Blarney or Swiss cheese
¾ tsp chopped fresh chives
¾ tsp Worcestershire sauce
Salt and freshly ground pepper to taste
1 ½ cups milk
2/3 cup dry white wine
2/3 cup heavy (whipping) cream
In a small bowl, blend the butter, mustard, and garlic together. Spread an equal portion on each slice of bread. Fit 6 slices, buttered-side down, into the bottom of a 9-by-13-inch glass baking dish.
In a small bowl, stir the cheese, chives, Worcestershire sauce, salt, and pepper together. Sprinkle over the bread. Place the remaining bread, buttered-side up, on top of the cheese.
In a medium bowl, shish the eggs, milk, and wine together until well blended. Pour over the bread. Let sit for 30 minutes. Pour the cream over the top. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
Preheat the oven to 350 degrees. Bake, uncovered, until lightly browned and set, 60 to 70 minutes. Remove from oven and let rest for 15 minutes. Cut into finger-sized strips and serve hot.
CREAMY SORREL SOUP
(from Cooking with the Seasons)
"Sorrel is best in cool spring and fall weather. Found in the wild, sorrel has a tart taste that inspired a game for us as children. Whoever could eat the most before our eyes teared was the winner! Today, cultured sorrel has a more pleasant, lemony flavor. Because heat changes the acid content of sorrel, this creamy soup loses some of its bright color during cooking, turning it a soft green"
2 Tbles unsalted butter
4 shallots, peeled and chopped
2 pounds sorrel leaves, washed and dried
2 Tbles flour
6 cups chicken stock
2 egg yolks
1 cup cream
Salt and pepper
In a large saucepan, melt the butter and slowly cook the shallots until soft but not brown.
Reserving 4 leaves for garnish, chop the sorrel and add to the shallots, stirring gently.
Add the flour and stir until the butter is absorbed. Slowly stir the chicken stock and blend well to prevent lumps from forming.
Bring the mixture to a boil, then simmer for 10 minutes. Puree the soup in a food processor, then reheat. In a small bowl, blend the egg yolks and cream, then slowly add to the soup. To prevent the cream from curdling, stir quickly while adding the cream mixture and do not allow the mixture to boil. Adjust the seasoning with salt and pepper. Chiffonade the reserved sorrel leaves.
Ladle soup into bowls and top with chiffonade. Serve at once.
VARIATIONS: The same amount of spinach, watercress, or any green-leaf combination can be substituted for sorrel.
" Adding ¼ pound of spinach to the sorrel intensifies the green color of the soup while maintaining the lemon taste.
" Add ½ lb of sautéed mushrooms prior to pureeing for a more robust flavor.
Chiffonade is a delightful garnish technique that can be done to any leafy herb or vegetable. Simply stack up 4 to 6 leaves, then tightly roll them lengthwise.. Slice the leaves very thin, then separate into strands. Use in soups, sauces, dressings, or on top of hors d'oeuvres.
SIDENOTE: In the recipe I have not specified the type of cream to use: half and half, light, heavy, or whipping cream. Use your own choice and vary the amount to your taste.
GLAZED RASPBERRY CHEESE PIE
(from Gateways, Your Entrée to Easy Elegance)
"Dedicated to St. Louis Children's Hospital"
Serves 10 - 12
2 cups shredded Cheddar cheese
2 cups shredded American, brick or provel cheese
6 - 10 green onions, chopped
1 cup pecans, chopped
4 Tbles mayonnaise
1 ½ cups raspberry preserves
Line a 9-inch pie plate with plastic wrap leaving a large overhang. Mix cheeses, onions, pecans and mayonnaise. Press into pie plate, flatten top and fold plastic wrap over to cover. Chill well. When ready to serve, invert onto a serving plate and remove plastic wrap. Frost top and sides with raspberry preserves. Serve with crackers. Cheese pie can be make several days in advance and frosted with raspberry preserves just before serving.
ROASTED GARLIC and HAM
(from Cooking with the Seasons)
"After fall butchering, our hams and sausages were hung in the chimney to cure. By spring the smoke curling up from winter fires built in our stone hearth always gave the meat a rich, potent taste that varied according to the spices rubbed on it beforehand. Today we turn away from sausage and ham, fearing the fat content and possible health risks of trace carcinogens in smoke. But as with all foods, moderation is the key. Occasionally treat yourself by using smoked meat as a flavoring instead of a main ingredient."
3 dozen asparagus stalks, scales and woody ends trimmed
¼ pound pine nuts
8 ounces ham, coarsely chopped
1 head of garlic, roasted, pulp extracted and reserved
1 Tbles lemon juice
½ cup olive oil
Salt and pepper
Preheat the oven to 350 degrees.
Bring a large saucepan of lightly salted water to a simmer. Blanch the asparagus for 3 to 5 minutes until crisp-tender. Transfer to a bowl of ice water to cool. Drain and set aside.
In a small pan, heat the pine nuts until lightly toasted. Add the ham and toss until the ham is warmed through. Place the asparagus on a serving platter and sprinkle with the ham-and-nut mixture.
In a mixing bowl, cream together the garlic pulp and lemon juice. Slowly add the olive oil, stirring until well mixed. Adjust the seasoning with salt and pepper. Drizzle the dressing over the asparagus.
SIDENOTE: To roast whole garlic heads, remove the loose, dry skin, but do not peel. Cut ¼ inch off the tip of the head. Rub the garlic all over with ½ tsp of olive oil and place on a baking sheet in a preheated 350 degree oven for about 25 minutes, or until light brown and soft. Cool. Press the pulp out by holding the garlic head by the base. Turn the garlic over a bowl and squeeze the whole head gently until all the pulp is extracted or divide the cloves and squeeze each one individually. Discard the skin.
(from Betty Crocker's Timesaving Cookbook)
2 boneless chicken breasts
½ cup all-purpose flour
2 Tbles vegetable oil
3 Tbles margarine or butter
2 Tbles lemon juice
Hot cooked spaghetti
Remove skin from chicken breasts; cut each into halves. Place each half between two pieces of waxed paper; pound until 1/4-inch thick. Coat with flour. Heat oil and 2 Tbles of the margarine or butter in 12-inch skillet over medium heat until hot. Cook chicken until done and light brown, about 4 minutes on each side. Remove chicken to warm platter. Heat remaining margarine or butter in same skillet until melted. Stir in lemon juice; pour over chicken. Garnish with snipped parsley and lemon slices. Serve with (or over) hot cooked spaghetti.
Bake at 350 degrees for 30 minutes
CRUNCHY SPINACH DIP
(from JUNIOR LEAGUE CELEBRATION COOKBOOK)
Makes 6 - 8 servings
1 (10 ounce) package frozen chopped spinach, thawed, with juice squeezed out thoroughly
1 package Knorr vegetable soup mix
¼ chopped green onions
1 cup water chestnuts, chopped
1 cup mayonnaise
1 cup sour cream
Lemon juice to taste
Tabasco to taste
In a large bowl, combine all the ingredients. Mix thoroughly. Chill well in the refrigerator before serving. Serve in a round loaf of hollowed-out bread with chunks of bread or crackers on the side.
WILD MUSHROOM BUTTER
(from The Greenbrier Cookbook)
"As this recipe makes more than needed, store the excess in the freezer and slice off a round to top plain steamed vegetables or broiled fish."
4 ounces wild mushrooms, such as shitake or chanterelle
16 Tbles (2 sticks) unsalted butter, softened at room temperature
2 Tbles chopped fresh parsley
1 Tbles chopped mixed fresh herbs (such as tarragon, dill, chervil, basil, rosemary, chives)
1 small clove garlic, minced
1 ½ tsp brandy
1 tsp Worcestershire sauce
Juice of ½ lemon
Salt and freshly ground black pepper, to taste
1. Chop the mushrooms in a food processor, using the pulse button, until very fine (alternatively, chop with a large knife). In a medium sauté pan, cook the mushrooms in 2 tsp of butter over medium heat until they are soft and all their liquid has been rendered and evaporated, about 5 minutes. Transfer to a strainer and allow to drain and cool completely.
2. Combine the cooled mushrooms with the remaining ingredients and mix well in the food processor or with a wooden spoon. The butter may be shaped into a cylinder with plastic wrap, chilled or frozen, and sliced into rounds for serving. The butter may be kept up to 1 week in the refrigerator or 2 months in the freezer.
Makes ½ pound
CREAMY ONION CASSEROLE
(from Cooking with Paula Deen Magazine -
(Makes 6 servings)
3 large tomatoes, cut in half crosswise
¼ cup fine dry breadcrumbs
¼ cup grated Parmesan cheese
¼ cup finely chopped pecans
¼ tsp dried basil leaves
1/8 tsp garlic salt
2 ½ Tbles butter, melted
Preheat oven to 350 degrees
Place tomatoes in an 11 x 7 x 2-inch baking dish. Bake, uncovered, 15 minutes
In s small bowl, combine breadcrumbs and remaining ingredients. Spoon mixture evenly over baked tomato halves.
Set oven to broil.
Broil tomato halves 5 inches from heat 7 to 8 minutes, or until topping is golden brown. Serve immediately.