All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m.
Misc
BAKED OATMEAL with BLUEBERRIES and BANANAS
- Modified from Ambrosia Baking -
(My son, Todd Smith's recipe)
Ingredients:
2 medium ripe bananas, (the riper the better) sliced into ½" pieces
1 ½ cup blueberries
¼ cup honey
1 cup uncooked quick oats
¼ cup chopped walnuts or pecans
½ tsp baking powder
¾ tsp cinnamon
Pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract
Directions:
Preheat the oven to 375 degrees. Lightly spray an 8" x 8" or a 9" x 9" ceramic baking dish with cooking spray, set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, ¼ tsp of the cinnamon, 1 Tbles of the honey and cover with foil. Bake 15 minutes until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts or pecans over the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
(Todd's recipe)
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 Tbles corn syrup
8" - 9 " round loaf country style bread
5 large eggs
1 ½ cups half-and-half
1 tsp vanilla
¼ tsp salt
1 tsp Grand Marnier (optional)
1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a 9: x 13" x 2: baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
2. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over brad. Chill bread mixture, covered, at least 8 hours and up to 1 day.
3. Preheat oven to 350 degrees and bring bread to room temperature.
4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
5. Serve hot French Toast immediately.
¼ cup sugar
3 Tbles flour
2 tsp baking powder
1 ½ tsp salt
6 large eggs
2 cups whipping cream
½ cup butter, melted
6 cups fresh corn kernels (about 12 ears)
Combine first 4 ingredients. Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour into 9x13" pan. Bake 350 degrees for 45 minutes until brown and set. Let stand 5 minutes.
(6 cups frozen whole kernel or canned shoepeg corn, drained, may be substituted.)
Southwestern flair: Stir in 1 (4.5 oz) can drained chopped green chilies and ¼ tsp ground cumin.
(from Southern Living July 2009)
I'm not an Iced Tea lover, but add Lemonade - very refreshing! Martha Sue
Ingredients:
3 cups water
2 Family-size tea bags
1 (1 ounce) package fresh mint leaves (about 1 cup loosely packed)
½ cup sugar
4 cups cold water
1 (16 ounce) can frozen lemonade concentrate, thawed
Garnish: Fresh citrus slices
Preparation:
1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes
2. Remove and discard tea bags and mint. Stir in sugar until dissolved.
3. Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.
(The Artist in the KITCHEN, a cookbook by The Saint Louis Art Museum)
"This is an authentic creamy Greek rice pudding. Chilling time is important for thickening."
Serves 10 - 12
10 cups milk
1 ¼ cups sugar, divided
1 stick cinnamon
1 cup medium or short grain rice
3 eggs
2 to 4 Tbles warm water
Ground cinnamon
Bring milk to boil in large saucepan. Add 1 cup sugar, stick cinnamon and rice and cook over low heat for about 45 minutes or until rice is soft. Remove from heat.
Beat together eggs, warm water and remaining sugar. Pour into milk mixture and cook over low heat until mixture boils gently and slightly thickens, about 15 minutes. Remove stick cinnamon.
Pour into glass or ceramic dish and sprinkle with ground cinnamon. Cool to room temperature then refrigerate for at least 2 hours.
(an after-school snack)
From Allrecipes.com
"Might want to double the recipe, so as not to make it every day".
INGREDIENTS:
2 ½ cups crispy rice cereal
2 cups quick-cooking oats
½ cup raisins
½ cup packed brown sugar
½ cup light corn syrup
½ cup crunchy peanut butter
1 tsp vanilla extract
DIRECTIONS:
1. In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9 xx 13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
"For All Occasions"
(Creative Cuisine from The Country Club of Missouri)
4 Tbles gelatin
1 cup cold, canned tomato juice
7 cups hot tomato juice
Juice of 2 lemons
2 cups celery, chopped
2 cups green peppers, chopped
1 small jar olives, sliced and drained
1 8-ounce tub sour cream
1 Tbles mayonnaise
Grease 12 cup ring mold. Soak gelatin in 1 cup cold tomato juice. Then dissolve in 7 cups hot tomato juice. Add juice of 2 lemons. When about set, add celery, green peppers and olives.
Mix mayonnaise and sour cream and serve as a condiment for the molded Aspic.
Serves 10 - 12
(from Cooking with the Seasons)
Zest of 2 lemons, grated (6 servings)
Juice of 2 lemons
½ cup olive oil
½ cup chopped fresh parsley
1 Tbles paprika
1 yellow turnip, peeled and cut into 8 wedges
1 large baking potato, cut into 6 wedges
2 carrots, peeled and cut into ¼ inch slices
1 parsnip, peeled and cut into ¼ inch slices
1 large sweet potato, peeled
Salt and pepper
Preheat oven to 375 degrees
In a mixing bowl, blend the lemon zest and juice with the olive oil, parsley, and paprika. Salt and pepper to taste. Add all the vegetables to the bowl and toss to thoroughly coat. Lift with a slotted spoon and arrange in a single layer on a baking sheet. Bake until vegetables are soft, about 25 minutes. Some vegetables may cook faster than others, depending on their ripeness and moisture content. The turnip will take the longest, followed in order by the baking potato, carrots, parsnip, and sweet potato. Remove the vegetables as they finish cooking.
(Variations: Crushed red or black pepper added to the oil mixture before coating the vegetables adds a robust taste.)
Other vegetables can be substituted in this recipe…
(from My Recipes - "Cooking Light")
Yield 12 servings (serving size 2 Tbles dip and 2 apple slices)
Ingredients
¾ cup (6 oz) 1/3-less-fat cream cheese
½ cup packed brown sugar
½ cup canned pumpkin
2 tsp maple syrup
½ tsp ground cinnamon
24 apple slices
Preparation
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and bat until smooth. Cover and chill 30 minutes. Serve with apple slices.
(from Allrecipes)
"Cute spice-apple cupcakes with dreamy caramel frosting even have sticks to make them look like candy apples."
INGREDIENTS:
1 (18.25 oz) package spice cake mix
1 1/3 cups water
1/3 cups vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 carmels
¼ cup evaporated milk
½ cup chopped peanuts (or other, if preferred)
24 wooden sticks
DIRECTIONS:
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners
2. Place cake mix into a large bowl, and pour in water, vegetable oil, and eggs. With an electric mixer on low speed, beat until moistened and combined, about 30 seconds. Increase mixer speed to medium, and beat for 2 minutes. Stir in the chopped apple, and fill the prepared cupcake cups about 2/3 full.
3. Bake in the preheated oven until lightly browned and a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove cupcake pans to a wire rack to cool.
4. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined, about 4 minutes. Apread the carmel icing over the cupcakes, and sprinkle with chopped nuts. Insert a wooden stick into the center of each cupcake.
MILK TOAST
(from Food.com)
About This Recipe: "If you’re not feeling 100% and would like something simple to eat, this may be just what the doctor ordered." My mother made this when I was growing up and didn’t feel well…("I’d be tempted to use sugar instead of the salt, and raisins could be optional...")
Ingredients
Butter
4 slices white bread or 4 slices whole wheat bread, toasted
2 cups milk
¼ cup raisins (optional)
¼ tsp salt (or sugar!)
Cinnamon, if desired
Directions
1. Butter the toast and place in two soup bowls.
2. 2. Heat the milk with the raisins and salt.
3. Simmer for a minute or two, till the raisins plump.
4. Pour half the milk mixture over each serving.
5. Sprinkle with cinnamon, if desired.
6. GET WELL SOON!
7-LAYER CASSEROLE
(from my Pigtails and Frog legs family cookbook from Neiman Marcus)
1 cup uncooked rice
1 cup canned whole kernel corn, drained
1 tsp salt
1tsp pepper
2 cans (8 ounces each) tomato sauce
½ cup water
½ cup onion, chopped
½ cup green pepper, chopped
½ cup celery, chopped
¾ lb ground beef, uncooked
¼ cup water
4 strips bacon, halved
Preheat over to 350 degrees. Layer the following in a 2-quart baking dish with a tight-fitting lid: rice, corn, salt, pepper, 1 can tomato sauce, water, onion, green pepper, celery and ground beef. Pour the second can of tomato sauce and remaining water over layered ingredients. Lay 4 strips of bacon on top. Cover and bake for 1 hour. Uncover and bake for 15 – 30 minutes until bacon is crisp. Serves 6 to 8.
BAKED POTATOES STUFFED WITH AVOCADOS
(The White House Chef Cookbook)
Rene Verdon
3 Idaho potatoes
1 cup sour cream’
½ cup diced avocado
2 tsp slt
Freshly ground black pepper to taste
Butter
1. Bake the potatoes until done. Halve the potatoes length wise and scoop out the insides with care.
2. Whip the potato pulp together with sour cream. Avocado, salt and pepper.
3. Fill the potato shells, dot with butter and bake in a preheated 375 degree oven for about 10 minutes until lightly browned.
(6 servings)
SCONES
(from a March 1991 page from the Columbia Missourian)
The recipe, it says, is "From Minneapolis-St. Paul
Star Tribune
2 cups white flour
1 ½ tsp baking powder
3 Tbles sugar
¼ tsp salt
1 cup buttermilk
1 cup raisins
Stir together dry ingredients with wooden spoon until thoroughly mixed. Make a well in the middle and add buttermilk and raisins. Stir ingredients just enough to moisten. Turn dough on flat floured board and gently work with hands for 30 seconds. Add flour to make dough consistency thinner than bread dough but thicker than muffin dough. Flatten dough with hands to 1-inch thick.
Cut with round cutter or drinking glass. Lace on greased cookie sheet and cook for 12 – 15 minutes.
Wrap the scones in a tea towel while cooling. Serve warm with butter and marmalade.
(No oven temperature is suggested, but 350 degrees is probably what I’ve done in the past. This is my, obviously "old, stand-by" Irish Scone recipe.)
SIX WEEK MUFFIN
( from Seasoned with Love, A collection of recipes by Ramsey Creek Baptist Church)
1 (15 oz) box bran cereal with raisins
1 cup melted shortening or oil
3 cups sugar
5 tsp baking soda
4 eggs, beaten
2 tsp salt
1 quart buttermilk
5 cups flour
Mix bran cereal, sugar, flour, soda, and salt in extra large bowl. Add beaten eggs, shortening, and buttermilk. Mix well. Store covered in refrigerator and use as desired. Bake at 400 degrees for 15 to 20 minutes. Batter keeps for 6 weeks.
WELSH RAREBIT
(from my For All Occasions, Creative Cuisine cookbook)
2 Tbles butter
2 Tbles flour
2 tsp dry mustard
¼ tsp paprika
¼ tsp salt
½ tsp Worcestershire sauce
Dash pepper
Dash cayenne
1 cup milk
8 ounces Velvetta, cubed
Crisp bacon slices
Tomato slices
Melt the butter; add flour and seasonings, stir until well-blended. Gradually add the milk, stirring constantly until thick and smooth. Add cubed cheese, stirring until cheese is melted. Serve over toast points that are covered with a slice of tomato and a slice of bacon.
Serves 4 – 6 (Can prepare ahead and reheat)
ASPARAGUS VINAIGRETTE
(from Family Circle Recipes America Loves Best)
Serve as a first course or as a salad. Makes 6 servings.
2 ½ lbs asparagus
2/3 cup olive or fegetable oil
1/3 cup white wine vinegar
½ cup Dijon-style mustard
¼ tsp salt
1/8 tsp pepper
1 Tbles chopped parsley
1 Tbles chopped green onion
1 Tbles sweet pickle relish]
1 Tbles chopped pimiento
1. Wash and trim asparagus. Cook until just tender, about 10 minutes; drain. Rinse with cold water to stop cooking; drain on paper toweling. Arrange on a platter; chill.
2. Combine oil, vinegar, mustard, salt, pepper, parsley, onion, relish, and pimiento in a screw-top jar. Shake well; chill 2 hours to blend flavors.
3. Spoon dressing over asparagus about ½ hour before serving.
4.
"Olive oil adds a distinctive flavor to this and other cold and hot dishes. However, it is more expensive and not as unsaturated as other cooking oils. Use half olive and half vegetable oil, if you wish"
Marian Glauser’s Cucumbers
Slice as many cucumber slices as you want (not too thick and not too thin)
12 oz. sour cream
1 Tbles lemon juice
¼ cup half-and-half cream
1/8 tsp garlic salt
1/8 tsp salt
Paprika
Arrange the cucumber slices on a plate or tray.
Mix the rest of the ingredients together, except the Paprika, and cover the slices with the mixed ingredients. Sprinkle Paprika over all.
This is a perfect recipe for a carry-in….obviously it’s quick and easy!
MINTY GRAPE COOLER
1 cup sugar
1 ½ cup water
1 cup mint leaves (spearmint)
1 cup lemon juice
2 cups white grape juice
12 oz ginger ale, chilled
Cook sugar and water 5 minutes – cool slightly and pour over mint leaves. Add lemon juice – cover and let steep 1 hour. Strain. Add grape juice. Just before serving, add chilled ginger ale. Garnish with mint leaves.
SOUTHERN CORN PUDDING
(from The Fannie Farmer Cookbook)
"Fresh corn kernels extracted from the cob give this a special quality. (Serves four)
2 cups fresh grated or chopped corn kernels
2 eggs, slightly beaten
2 Tbles butter, melted
2 cups hot milk
½ tsp salt
1/8 tsp freshly ground pepper
Preheat the oven to 350 degrees. Butter a 1 ½-quart casserole. Mix all ingredients together in a bowl. Pour into the casserole and place in a pan of hot water. Bake until firm, about 45 minutes.
FABULOUS KALE with TOMATOES and ONIONS
(from No Jacket Required – A Collection of Recipes from InCircle Neiman Marcus)
"The kale is lightly cooked, so it stays a bright green. It is extremely easy to prepare, and it is great alone or served on rice."
1 medium onion
3 – 4 cloves garlic
1 bunch kale
2 Tbles Olive Oil
1 (14.5 ounce) can whole tomatoes, undrained
Salt and pepper to taste
Peel and chop onion and garlic. Separate kale leaves from stems, discarding stems and any tough leaves. Tear kale leaves into pieces. In a heavy skillet over medium-high heat, sauté onion in oil for 2 minutes. Add garlic, and sauté for 2 minutes. Add tomatoes with their juice, breaking up tomatoes with a spoon. Add salt and pepper. Cook, stirring constantly, until the mixture simmers. Simmer for 3 to 4 minutes until liquids are reduced. Place kale on top, cover, and cook for 2 minutes. Lightly press kale into the mixture with a large spoon, cover, and cook for 2 minutes, or until kale is dark green and slightly crisp.
To serve, ladle over rice.
Serves 4
Chocolate Saltine Toffee (aka Christmas Crack)
They don't call this stuff 'Christmas Crack' for nothing. It's easy to make, extremely addictive, and combines a salty, sweet, crunchy, and chewy into a holiday favorite.
Yield: one 9x13 pan
Prep Time: 15 minutes
Cook Time: 5 to 7 minutes
Total Time: about 1 hour, for cooling
Ingredients:
30 to 40 saltine crackers (I used about 32 crackers)
1 cup unsalted butter (2 sticks)
1 cup brown sugar, packed (I used half light and half dark because that's what I had)
1/2 teaspoon vanilla extract
1 1/2 to 2 cups semi-sweet chocolate chips (I used one 12-ounce bag of TJ's semi sweet morsels, also see optional note below)
Directions:
1. Preheat oven to 350F. Line a 9 x 13 pan or similar with aluminum foil and spray it very well with cooking spray. Do not try to make this without using foil; you will hate yourself.
2. Place saltine crackers in a single layer on the bottom of the pan. Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it's a bit too shallow for my comfort zone and didn't want any bubble-overs.
3. In a saucepan on the stovetop, combine butter and sugar and bring to a boil while stirring constantly. Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some. Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching. Stir mixture frequently while it simmers to avoid bubbling over or scorching. The taste of burnt butter and sugar is awful so don't burn it.
4. After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.
5. Pour mixture over the prepared pan with the saltine crackers.
6. Bake in for 5- 7 minutes, or until toffee/liquid becomes bubbly.
7. After removing the pan from the oven, let it rest for 3 to 5 minutes.
8. Sprinkle on the chocolate chips and wait for 3 to 5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula. Optional: After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter. Or use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half combination with the dark chocolate chips for your top layer.
9. Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened. Break into pieces the size of your choice. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 4 months.
HOT CHEESY SPINACH DIP
(Party Favorites)
Ingredients:
2 Tbles butter
¼ cup chopped onion (about ¼ medium)
2 cloves garlic, minced (1 tsp)
1 Tbles all-purpose flour
1 ¾ cups half-and-half
2 pkgs (9 ounces each) frozen chopped spinach, thawed, well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 pkg (1 ounce) dry vegetable soup mix
¼ cup shredded Parmesan cheese
1. Preheat oven to 425 degrees. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.
2. Stir in flour; cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.
3. Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar and vegetable soup mix. Spoon dip into a 1-quart casserole or gratin dish. Sprinkle with Parmesan.
4. Bake dip until it is bubbly and cheese is melted, 10–15 minutes. Serve warm.
BALSAMIC-ROASTED BRUSSELS SPROUTS
(Barefoot Contessa Foolproof by Ina Garten)
1 ½ pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, sliced ¼ inch thick
¼ cup olive oil
Kosher salt and freshly ground black pepper
1 Tbles syrupy balsamic vinegar
Preheat oven to 400 degrees.
Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Cut the pancetta into ½-inch dice and add to the pan. Add the olive oil, 1 ½ tsp salt, and pepper and toss with your hands. Spread out the mixture in a single layer.
Roast the Brussels sprouts for 20 – 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.
(Serves 6)
CHEESY ONION-RICE BAKE
¼ cup ( ½ stick) butter
2 large sweet onions, chopped
1 tsp dried dill weed
½ tsp salt
¼ tsp ground black pepper
1 can (10.5 ounces) cream of celery soup
1 container (8 ounces) sour cream
3 cups cooked rice
8 ounces (2 cups) finely shredded colby-jack cheese (divided)
In large skillet over medium-high heat, melt butter. Add onions, dill, salt, and pepper; cook until soft and translucent, about 6 minutes. Cool slightly. Stir in soup, sour cream, rice, and half of the cheese; mix well. Place in lightly greased 9 x 13-inch baking dish. Bake in 350 degree oven for 25 minutes. Top with remaining cheese. Bake for 5 to 7 minutes or until cheese melts.
Makes 10 – 12 servings
GARLIC CHEESE PULL-APART BREAD
(from my friend, Sheila Patton)
Ingredients:
1 can Grands Biscuits (8 ct.)
¼ cup grated Parmesan cheese
4 ounces shredded Cheddar cheese
4 Tbles melted butter
1 Tbles minced garlic
½ tsp basil
½ tsp oregano
½ tsp onion powder
Instructions:
1. Grease loaf pan and set aside
2. Preheat oven to 350 degrees
3. Open biscuits and cut each in half (making 2 thinner circles)
4. Add garlic, onion powder, basil, and oregano to melted butter. Mix well.
5. Brush each side of biscuit with butter mixture.
6. Sprinkle top with Parmesan and Cheddar.
7. Repeat with each biscuit placing on top of last.
8. Transfer biscuits to loaf pan.
9. Bake for 30 minutes. Check periodically and if tops are getting brown, tent with aluminum foil for remaining time.
MARINATED ASPARAGUS
(from Herbs, Spice & Everything Nice)
Country Thyme Herb Club
Marinate:
½ cup olive oil
½ cup balsamic vinegar
½ tsp basil
½ tsp tarragon
½ tsp thyme
1 tsp lemon juice
Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
MOREL SOUP WITH SHERRY
(from Cooking With the Seasons )
"Morel soup is often served on Mother’s Day because that weekend is the peak time for harvesting the morel, sometimes called the jewel of the mushroom family. The wrinkled cap-shape mushrooms begin pushing up after the first thaw, then quickly disappear when a hint of warm weather brushes past. A morel’s taste is faintly reminiscent of its woody autumn cousin, but the nutty perfume is far more subtle. Morels need to be paired with other mild spring foods so their flavor is highlighted and not lost."
1 ½ lbs fresh morel mushrooms
1 Tbles cider vinegar
1 Tbles vegetable oil
2 small onions, peeled and coarsely chopped
6 cups chicken stock
2 eggs
1 cup cream
3 Tbles dry sherry
3 Tbles chopped fresh parsley
Salt and pepper
6 servings
Soak the mushrooms for 20 minutes, covered, in cold water mixed with vinegar. Choose 6 nicely shaped small ones and set aside for the garnish. Chop the remaining mushrooms.
In a large saucepan, heat the oil, then add the onions. Saute until tender but not brown. Add all the mushrooms and toss gently. Add the stock, bring the soup to a boil, and then lower the heat. Simmer for 15 minutes, or until the mushrooms are tender.
Strain the mushrooms, setting aside the 6 whole mushrooms. Reserve ½ cup of the chopped mushrooms and puree the rest. Return the reserved chopped mushrooms and puree back into the stock. Bring to a simmer.
Blend the egg yolks, cream, and sherry together. Add slowly to the soup, stirring constantly. Do not boil after this point or else the egg will scramble. Adjust the seasoning with salt and pepper.
Put 1 whole mushroom in each serving bowl. Fill with soup and top each bowl with chopped parsley.
SPINACH GRATIN
(from St. Louis Herb Society Cookbook)
10 ounces fresh spinach
4 ounces feta cheese, crumbled
1 large egg, slightly beaten
¼ tsp crumbled dried oregano
1 ½ tsp lemon juice
14 saltine crackers, finely ground
2 Tbles unsalted butter or margarine
Heat oven to 425 degrees
Wash spinach, removing thick back vein, but do not dry. Place in pot and cook in water left on leaves until wilted, about 3 to 5 minutes. Drain well.
Combine cheese, egg, oregano, lemon juice, and 1 ½ Tbles of the cracker crumbs in bowl with drained spinach. Spoon all into a 1 ½ quart casserole. Combine remaining cracker crumbs with melted butter and sprinkle on top of the spinach mixture. Bake until golden on top, about 15 minutes.
(Serves 2)
CREAM OF CUCUMBER SOUP
(from Picnics In The Park cookbook)
4 large cucumbers, peeled, seeded, and chopped
2 cups chicken stock
½ cup celery leaves, minced
½ cup chives, minced
½ cup parsley, minced
4 Tbles butter
4 Tbles flour
2 cups cream
Salt and pepper to taste
Fresh dill or lemon rind
Cook cucumbers in chicken stock until tender. Remove from heat. In a blender or food processor add cucumbers, chicken stock, celery, chives, and parsley. Blend until smooth. Make a roux with the butter and flour in a sauce pan and slowly add contents of blender or processor. Cook mixture 5 minutes, remove from heat and add cream. Chill. Taste for seasoning and garnish with dill or lemon rind.
BLUEBERRY MUFFINS
(from The Enchanted Broccoli Forest cookbook)
Butter 12 muffin cups or use liners
Preheat oven to 350 degrees
1 ½ cups fresh blueberries (clean and set aside)
1 ½ cups unbleached white flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp fresh lemon or lime rind
Melt together
1/3 cup light honey and
¼ cup butter
1/3 cup milk
1 large egg
2 Tbles fresh lemon or lime juice
1. Sift together the 4 dry ingredients into a mixing bowl. Make a well in the center.
2. Beat together the remaining ingredients (except the berries). Pour this into the well, and stir gently until just blended, gradually adding the berries. Fill the muffin cups 2/3 full.
3. Bake 30 – 35 minutes. Cool in pans 5 – 10 minutes before removing and devouring.
CLASSIC SUMMER CORN ON THE COB
(from Cooking with the Seasons)
BASIC GRILLED CORN:
Soak whole ears of corn with the husk and silk on in water fro a couple of hours. Place directly on a hot grill for 5 minutes. This combination of steaming and smoking will all the corn to steam within its own husk while giving it a smoky flavor as the outside husks burn. To serve, let cool slightly, then peel down the husk and silk and serve with butter.
CORN WRAP:
Pull down the husk of the corn, but do not remove. Remove the corn silk off the cob and then rub with seasoned butter or oil. Pull the husk back over the corn, wrap in aluminum foil, and place the corn on the grill or in a preheated 45 degree oven for 10 minutes.
MARINATED CORN:
½ cup mixed chopped fresh herbs
1 cup apple juice
¼ cup honey
¼ cup tomato puree
Husk the ears of corn, remove the silk, then cut in halves or thirds, depending on the size. Combine the herbs, apple juice, honey, and tomato puree, then cover the corn with the marinade. Let rest for 15 minutes. Skewer the corn, along with other vegetables like tomato wedges, onions, and zucchini, then place on the grill for 5 minutes. Turn as it grills for even cooking.
CORN SALAD:
6 ears of corn, cooked
1 cup chopped tomato
4 Tbles chopped fresh cilantro
½ cup olive oil
1/3 cup lime juice
Strip the corn kernels from the cob with a sharp knife. Combine with the rest of the ingredients and serve.
CORN-ON-THE-COB HERB BUTTER:
6 Tbles unsalted butter, softened
3 garlic cloves, peeled and minced
4 Tbles chopped fresh dill
Salt and pepper
Combine all ingredients, and salt and pepper to taste. Rub on the corn before grilling or serving. Any summer herb may be used.
PICKLED BEETS
(from Lee Bailey’s Country Weekends)
1 ½ cups white vinegar
½ cup sugar
½ tsp salt
1 tsp whole allspice
1 ½ cups water
9 unpeeled medium-size beets, roots and tops removed, cut into 4 wedges (about 2 ½ cups)
6 green onions, including some of the green, cut into ½ - inch lengths (about ½ cup)
2 sprigs fresh tarragon, each about 3 inches long, or 1 tsp dried
Combine vinegar, sugar, salt, allspice, and water in a medium-size saucepan. Simmer over moderate heat (if using dry tarragon, add it now). Reduce heat and simmer 10 minutes. Add beets, cover, and cook over moderate heat 10 to 15 minutes, or until beets are tender. Cool beets in cooking liquid for about 30 minutes and skin them.
Transfer beets and liquid to a jar or bowl. Add the green onions and fresh tarragon. Cover with cheesecloth and let stand overnight. Next day, remove cheesecloth and refrigerate, covered.
PUMPKIN MUFFINS
"These muffins are dusted with cinnamon-sugar and are best fresh from the oven.
They’re a wonderful treat any time of day."
(from Everybody Cooks)
1 cup sugar
1 cup solid pack pumpkin
1/3 cup vegetable oil
2 eggs
1 ½ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
¾ cup sweetened dried cranberries or golden raisins
TOPPING:
½ tsp ground cinnamon
2 Tbles sugar
In a large mixing bowl, stir together sugar, pumpkin, oil, and eggs until smooth. In a small bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Stir into pumpkin mixture until just combined. Fold in dried cranberries. Fill greased or paper-lined muffin cups 2/3 full. In small bowl, combine topping ingredients. Sprinkle evenly over muffins. Bake in 400 degree oven for 16 – 18 minutes or until muffins are golden brown and bounce back when lightly touched. Cool in pan for 5 minutes. Remove from pans and cool on wire racks.
Makes 16 muffins
ORIENTAL COLESLAW
(from The Junior League Celebration Cookbook)
2 pkgs beef-flavor ramen noodles, uncooked
1 (16-oz) bag coleslaw mix
1 cup sunflower seeds
1 small bunch green onions, chopped (use only white and pale green parts)
Oriental Dressing (see below)
1/3 cup sliced almonds, toasted
Crush the dry noodles and combine with coleslaw mix, sunflower seeds, and onions in a large bowl. Toss with the dressing. Sprinkle with the toasted almonds. Refrigerate overnight to blend flavors.
Oriental Dressing:
1 cup olive oil
1/3 cup red wine vinegar
½ cup sugar
2 packets beef seasonings from ramen noodles
Combine all ingredients in a jar and shake well.
PUMPKIN BISQUE
"This soup is delightfully rich and creamy.
Try serving it as a first course for a special dinner."
(from "Everybody Cooks)
2 Tbles butter or margarine
1 small onion, chopped
1 small baking potato, peeled and cubed
1 can (14 ½ ounces) chicken broth
1 cup solid pack pumpkin
½ tsp salt
¼ tsp ground black pepper
1 cup half and half
Ground nutmeg
In medium saucepan over medium-high heat, melt butter. Add onion and potato. Cook, stirring frequently, for 2 to 3 minutes. Add broth; reduce heat and simmer until vegetables are tender about 10 to 12 minutes. Cool slightly. Pour into bowl of food processor fitted with steel knife, or into blender container. Process until smooth. Return to pany. Stir in pumpkin, salt, pepper, and half and half. Simmer over medium-low heat until heated through, stirring frequently. Do not boil. Ladle into serving bowls. Dust with nutmeg.
Makes 4 servings
ROASTED NEW POTATOES with GARLIC and THYME
(from Williams-Sonoma Thanksgiving & Christmas cookbook)
(Substitute rosemary for the thyme, if you like. If you have coarse salt, this recipe benefits from its use.)
Salt
2 – 2 ½ lbs. red new potatoes, 1 ½ - 2 inches in diameter, cut in half crosswise
¼ cup extra-virgin olive oil
4 or 5 garlic cloves, cut in half
1 Tbles coarsely chopped fresh thyme or 2 tsp crushed dried thyme
Freshly ground pepper
Chopped fresh parsley
Preheat oven 375 degrees
Fill a large pot ¾ full with water and bring to a boil. Add 1 Tbles salt and the potatoes. Bring back to a boil, reduce the heat slightly, cover partially and cook for 5 minutes. Drain well.
Arrange the potatoes in a baking dish or baking pan, preferably in a single layer. Drizzle the olive oil over the top, then turn the potatoes over several times so they are well coated with the oil. Sprinkle the garlic over the potatoes. Sprinkle on the thyme and a little salt and pepper.
Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20 – 25 minutes.
Transfer to a serving dish, sprinkle with parsley and serve.
Serves 6 - 8
BUFFALO CHICKEN DIP
INGREDIENTS:
2 (8 oz) pkgs cream cheese, softened
1 cup ranch dressing
¾ cup red hot sauce
1 (10 oz) cans chicken, drained (or equivalent rotisserie or freshly-cooked chicken)
Shredded cheddar cheese, you decide how much
Frito corn chip, scoops
DIRECTIONS:
1. Beat cream cheese, ranch dressing, and red hot sauce
2. Fold in shredded chicken
3. Spread mixture into pie plate sprayed with Pam
4. Bake at 350 degrees for 15 minutes
5. Add cheddar cheese to top
6. Bake an additional 10 – 15 minutes
7. Serve hot with Frito scoops
(from GOOSEBERRY PATCH OLD-FASHIONED COUNTRY CHRISTMAS)
CHRISTMAS POTPOURRI
6 thin-skinned oranges
10 cinnamon sticks
Cloves
2 oz orange oil
6 drops cinnamon oil
Use a potato peeler to make long strips, about ½" wide, from the oranges. Stud the peels with cloves, ½" – 1" apart. Pour orange oil and cinnamon oil in a bowl and dip peels in oil. Allow excess to drip off rind. Dip cinnamon sticks in mixture as well. Place potpourri in an attractive glass or ceramic bowl and enjoy! This recipe can easily be doubled or tripled so make a large batch to have on hand for gifts. Should the scent diminish, reapply oil mixture to peels.
"Frost" oranges, lemons, limes, apples, and grapes for holiday garnishes and centerpieces. Simply brush fresh fruit with beaten egg whites then roll in sugar.
HORS D’OEUVRES CHRISTMAS TREE
Start with a Styrofoam cone (10" tall) to make an edible hors d’oeuvres Christmas tree/centerpiece. First cover the "tree" with romaine lettuce leaves to make it green. Using toothpicks, add olives, cherry tomatoes, chunks of cheese and cauliflower florets. These are the "ornaments". A thick piece of cheese, cut in the shape of a star, tops the tree.
A tray of red and green crudités for your Holiday Open House…green pepper rings, radish roses, broccoli florets, green onions, red pepper strips, cherry tomatoes, celery, pea pods and, of course, yummy dill or spinach dip!
WASSAIL
1 gal. apple cider
1 qt. orange juice
1 c. lemon juice
1 large can pineapple juice
24 whole cloves
1 cup granulated sugar
4 sticks cinnamon
Combine all ingredients in a large pan. Simmer at least 10 minutes. Remove cinnamon and cloves. Serve hot. Makes a gallon-and-a-half. Store in refrigerator when cool. Shake and heat a desired amount to be served.
CORN CASSEROLE (OR PUDDING)
(Todd & Candie Christmas Dinner 2016)
1 box Jiffy cornbread mix
1 can cream corn
1 can whole kernel corn drained
2 eggs
1 stick butter melted
1 cup sour cream
Mix all together in casserole adding the sour ream last.
Bake in 350 degree oven for 45 minutes.
FAMOUS-BARR’S FRENCH ONION SOUP
(In what’s become a tradition with this special section, we are reprinting by popular request the popular Famous-Barr recipe for French Onion Soup. The soup is served in Famous-Barr’s dining rooms at downtown Clayton, West County, South County, Southtown, Belleville, Alton, Northland and Mid Rivers for lunch and dinner.)
1 pound, 6 oz peeled onions
3 oz butter or margarine
1 tsp freshly ground or café ground pepper
1 Tbles Spanish paprika
2 bay leaves
1 ½ tsp salt
½ cup all-purpose flour
1 ½ qts. Beef bouillon (from cubes or canned)
Cut onions in half and slice with the grain about 1/8-inch thick. Melt butter and add sliced onions. Saute slowly for 20 minutes, stirring frequently.
Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes.
Gradually add hot bouillon while stirring, preferably with a wooden spoon.
Simmer soup, covered, for at least 30 minutes.
If a rich brown color is desired, add caramel coloring. Taste soup and season with salt.
Yield:2 quarts
Serving suggestion: Heat soup and fill oven-proof casserole or individual oven-proof crocks with 8 ounces of soup. Top think slices of French bread and cover each serving with 1 ½ ounces of grated Swiss cheese (Emmenthaler or Gruyere preferred). Place under broiler and melt cheese until golden brown.
RED BEAN SOUP
(from La Bonne Cuisine – cooking New Orleans style Cookbook)
Mardi Gras is February 28, 2017
2 cups dried red kidney beans
¼ cup butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 Tbles Worcestershire Sauce
1 bay leaf
1 tsp dried thyme leaves
½ pound ham, finely ground
Salt and pepper to taste
½ cup claret wine
2 hard-boiled eggs, finely chopped
1 lemon, thinly sliced
Soak the beans overnight in 1 quart of water. In a heavy Dutch oven melt the butter over medium heat. Add the onion, garlic, and celery and sauté until brown. Add 2 quarts of water, beans, Worcestershire Sauce, bay leaf, and thyme. Simmer for 2 hours, or until the water has reduced to 1 quart. Strain the mixture and reserve the liquid. Force the beans through a sieve. Return the beans and liquid to the pot. Add the ham, salt, and pepper and simmer for 5 to 10 minutes. Pour the soup into a heated tureen. Stir in the wine and garnish with the chopped egg and lemon slices.
Serves 6-8
DEVILISHLY GOOD BLACK BEAN SOUP
(from LaBonne Cuisine, cooking New Orleans style)
2 pounds dried black beans
½ lb bacon, cut in 1-inch strip
2 large white onions, chopped
2 cloves garlic
2 bay leaves
1 tsp oregano
1 tsp cayenne
1 Tbles celery salt
½ cup chopped celery
½ cup olive oil
1 tsp thyme
1 Tbles pepper
1 bell pepper, well chopped
Salt to taste
1 (14-inch) link smoked sausage
2 hard-boiled eggs, chopped
1 lemon
Wash the beans thoroughly and soak overnight. Drain and discard water. In a large pot, fry the bacon until crisp. Saute the onion and garlic in the bacon grease. Add the soaked beans and fill the pot with water. Boil rapidly for about 4 hours, replenishing water as needed. Add the bay leaves, oregano, cayenne, celery salt, celery, and olive oil. Continue cooking for 2 hours. Add the thyme pepper, bell pepper, and salt. At this point begin mashing the beans and checking frequently to make certain they have not stuck to the bottom of the pot. Stir occasionally, mashing the beans as you stir. An hour before serving, place the beans in a blender filling blender to ¾ capacity at a time. Blend until a thick and creamy consistency is reached. Return the beans to the pot. Add the sausage and cook over low heat for 1 hour. (The sausage is not served with the soup.) Serve the soup in heavy bowls. Garnish with chopped egg or a twist of lemon. Freezes very well.
OVEN BAKED APPLE PECAN PANCAKE
(from Famie’s Adventures in Cooking)
3 eggs
½ cup milk
¾ cup pancake mix
1/3 cup sugar
2 large tart cooking apples, peeled, cored, & sliced
¼ cup chopped pecans
1 tsp cinnamon
Maple or apple-cinnamon syrup
1. Preheat oven to 450 degrees
2. Spray a 9-inch pie dish with nonstick cooking spray; set aside
3. In a medium bowl, beat eggs. Add milk, pancake mix, and 1 tsp of sugar; mix thoroughly with a wire whisk. Set aside
4. Place apple slices in pie dish and cover tightly with plastic wrap. Microwave on high for 5 to 6 minutes, or until apples are tender. Sprinkle pecans over apples; pour reserved batter over all.
5. Combine remaining sugar with cinnamon and sprinkle over batter
6. Cover with foil and bake for 10 – 12 minutes, or until pancake is set.
7. Cut in wedges and drizzle with maple syrup or apple-cinnamon syrup.
POTATO and LEEK SOUP
(from The Irish Heritage Cookbook)
"Brotchan foltchep (from the Irish words meaning "broth" and "leeks") is a traditional leek and oatmeal soup that has been served in Ireland for generations. Most cooks now prefer to combine leeks with potatoes, however, to make that perennial favorite, potato and leek soup." (Serves 8)
4 Tbles butter
2 pounds boiling potatoes, peeled and sliced
1 pound leeks (white and pale green parts only), washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups homemade chicken stock or canned low-salt chicken broth
2 ½ cups milk
1 bay leaf
2 Tbles minced fresh parsley
Salt and ground white pepper to taste
½ cup half-and-half
¼ cup chopped fresh chives
In a large saucepan, melt the butter over medium heat. Add the vegetables, cover, and cook for 5 to 7 minutes, stirring frequently. Add the stock or broth, ½ cup of the milk, the bay leaf, parsley, salt, and pepper. Reduce heat to low, cover , and cook until the vegetables are tender, 25 to 30 minutes.
Discard the bay leaf, and let the soup cool for 10 to 15 minutes. Transfer to a blender or food processor in batches and process until smooth. (To make ahead, cover and refrigerate for up to 12 hours.)
To serve immediately, heat the puree in a saucepan over medium heat and stir in the remaining 2 cups milk. Heat through, ladle the soup into bowls, and swirl in 1 Tbles half-and-half into each serving. Sprinkle with the chives. To serve later, return to heat and repeat as above.
SPRINGTIME MACARONI SALAD
(from The Parade Cookbook - by the Editors of Parade Magazine)
2 cups elbow macaroni
1 can (9 ounces) Vienna sausage, drained
1 can (8 ¾ ounces) pineapple tidbits, drained
¼ cup chopped pimientos
½ cup chopped celery
1 Tbles prepared mustard
1 cup dairy sour cream
1 ½ tsp salt
½ tsp paprika
3 medium cantaloupes, cut in halves
Garnish (optional): watercress
Cook macaroni according to package directions. Drain in colander. Rinse with cold water; drain again. Cut each Vienna sausage in quarters; combine with macaroni, pineapple tidbits, pimientos, and celery. Combine mustard, sour cream, salt, and paprika; toss with macaroni mixture; chill. Scoop seeds from cantaloupes. Fill with macaroni salad. Garnish with watercress, if desired.
Makes 6 servings.
VICHYSSOISE
(from my Picnics In The Park cookbook)
4 leeks, sliced (white part only)
1 medium onion, sliced
1/3 cup butter
5 medium potatoes, sliced thinly
1 quart chicken broth
1 Tbles salt
3 cups milk
2 cups heavy cream
Chopped chives
In a large pot, melt the butter then add the leeks and onion and sauté until golden. Add the potatoes, chicken broth, salt and boil for 35 minutes or until potatoes are done. Puree the potato mixture in a blender or food processor and return to the pot. Add milk and cream and bring the soup to a boil. Cool and refrigerate until well chilled. Sprinkle with chopped chives when served.
TODD’S ROSEMARY ROASTED POTATOES
(Todd is my youngest son)
Ingredients:
2 pounds red potatoes, diced (do not peel)
3 Tbles olive oil
1 tsp paprika
3 tsp crushed rosemary, divided
1 tsp crushed garlic
½ tsp salt
Preparation:
Preheat oven to 425 degrees. Mix oil, paprika, garlic, and 2 Tbles of the rosemary in the bottom of a roasting pan. Add diced potatoes and toss to coat well. Spread in a single layer across bottom of roasting pan. Sprinkle salt the remaining rosemary over the potatoes. Cover and bake 20 – 30 minutes, until potatoes begin to turn tender. Remove cover, stir potatoes and return (uncovered) for another 20 minutes of baking. Stir 2 – 3 times during last 20 minutes.
P.S. I know these to be delicious, as Todd and Candie have served them several times for our family gatherings!!!!!
TAILGATE SALSA
(from Fortnightly Favorites – University of Missouri, Columbia)
Serving Size: 10
1 pound strawberries – hulled and diced
½ cup white wine
¼ cup purple onion – diced
2 stalks celery – diced
½ green pepper – diced
1 tsp salt
¼ tsp peppercorns – ground
2 tsp cilantro
2 tsp basil leaf – (use 1 tsp if desired)
1 Tbles olive oil
1 lime – juiced
2 Tbles sugar or honey
Mix all ingredients in glass or plastic bowl. Marinate in refrigerator overnight.
Serve with lime chips.
Keep cold.
(from my recipe "archive" AND Allrecipes)
"A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie. Makes 6 servings."
3 Tbles margarine (or butter), softened (I added "or butter")
1 Tbles brown sugar
¼ tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 Tbles butter, melted
2 (14.5 oz.) cans chicken broth
1 (15 oz.) can pumpkin puree
1 tsp salt
¼ tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream
DIRECTIONS
1. Preheat oven to 400 degrees. Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
5. Stir in whipping cram and heat thoroughly. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
(from my Archived File)
Ingredients:
One 12-ounce bag cranberries, fresh or frozen
1 cup sugar
¼ tsp ground cinnamon
¼ tsp allspice
3 Tbles brandy, or orange juice
Method:
Preheat oven to 350 degrees. Combine cranberries, sugar, cinnamon and allspice in a small baking dish. Cover and bake until sugar melts and mixture bubbles, stirring once, about 55 minutes. Uncover and bake until liquid is syrupy, about 10 minutes longer. Immediately stir in brandy (or orange juice). Let sauce cool to room temperature. Cover and refrigerate at least 1 hour.
Do-ahead Tip:
Can be made up to 4 days ahead.
Makes about 2 ½ cups (Serves 5 )
Serving size - ½ cup
SPINACH SOUFFLE
(from my "Archive File")
1 (10 ounce) pkg frozen chopped spinach
½ cup onion, chopped
½ cup butter
1 tsp salt
¼ tsp pepper
2 eggs, beaten
2 cups milk
2 cups cooked rice
1 ½ cup grated Cheddar cheese
Cook spinach and drain. Saute onion in butter, add salt, and pepper. Mix in spinach, onion, and remaining ingrdients. Turn into buttered casserole and bake, uncovered, at 325 degrees for 1 ¼ hours or until custard is set.
Can be made ahead and refrigerated until ready to bake.
(from Cooking with the Seasons)
Zest of 2 lemons, grated (6 servings)
Juice of 2 lemons
½ cup olive oil
½ cup chopped fresh parsley
1 Tbles paprika
1 yellow turnip, peeled and cut into 8 wedges
1 large baking potato, cut into 6 wedges
2 carrots, peeled and cut into ¼ inch slices
1 parsnip, peeled and cut into ¼ inch slices
1 large sweet potato, peeled
Salt and pepper
Preheat oven to 375 degrees
In a mixing bowl, blend the lemon zest and juice with the olive oil, parsley, and paprika. Salt and pepper to taste. Add all the vegetables to the bowl and toss to thoroughly coat. Lift with a slotted spoon and arrange in a single layer on a baking sheet. Bake until vegetables are soft, about 25 minutes. Some vegetables may cook faster than others, depending on their ripeness and moisture content. The turnip will take the longest, followed in order by the baking potato, carrots, parsnip, and sweet potato. Remove the vegetables as they finish cooking.
(Variations: Crushed red or black pepper added to the oil mixture before coating the vegetables adds a robust taste.)
Other vegetables can be substituted in this recipe…
(Taste of Home)
6 - 8 Servings Prep/Total Time: 20 minutes
1/3 cup butter
1/3 cup all-purpose flour
1 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1 tsp salt
Dash white pepper
5 cups frozen corn, thawed
¼ cup grated Parmesan cheese (optional)
In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt, and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
Do the following ONLY if you opt to add the Parmesan cheese…..
Transfer to an ungreased 1 ½ -qt. broiler-proof dish. Sprinkle with Parmesan cheese. Broil 5 inches from the heat for 3 - 5 minutes or until lightly browned and bubbly.
(from A Thyme for Cooking)
1 lb turkey meat, raw or precooked, cut into 1-inch cubes
1 ½ Tbles vegetable oil
¼ cup soy sauce
6 Tbles sherry 1 small clove garlic, minced
4 small onions, peeled and quartered
3 stalks celery, split and sliced diagonally
1 red or green pepper, seeded, cut in 1-inch squares
¾ cup tomato juice
1 tsp cornstarch
Method
1. Brown turkey in hot oil, turning and browning on all sides. Add soy sauce, sherry, and garlic.
2. Cover and simmer until tender. Add vegetables and cover; cook 5 more minutes.
3. Stir tomato juice and cornstarch together and stir into pan over moderate heat until it bubbles and thickens.
Makes 4 servings
(Fare to Remember)
Assistance League of St. Louis, a Sampling of St. Louis Cuisine
"This is so good you will not believe it is low fat."
6 servings
1 (6-ounce) package instant or low fat regular long grain wild rice mix
2 medium onions, diced
1 large green pepper, diced
1 (4-ounce) can sliced mushrooms or 4 ounces sliced fresh mushrooms
2 Tbles corn oil margarine
8 slices fat free American cheese
1 cup skim milk
Heat oven to 375 degrees. Cook rice according to package directions. Saute onions, green pepper, and mushrooms in margarine until tender. Layer rice, cheese, and vegetables in 1 1/2 -quart casserole dish. Make sure top layer is not cheese. Pour milk over top. Bake uncovered for 30 minutes or until thoroughly heated.
P.S. (from Martha Sue) I would use butter instead of corn oil margarine; regular slices of American cheese, and whole milk.
HAMBURGER SOUP
from Hometown Heritage Recipes
(A collection of recipes from America's Hometown, Hannibal, MO)
"No one has ever tried this soup who doesn't rave about it. It is a 'keeper'."
1 pound ground beef
1 cup chopped onions
1 cup diced potatoes
1 cup carrots (this recipe didn't say to do this, but I would slice or chop the carrots)
1 cup chopped celery
2 (1-pound) cans tomatoes (4 cups)
2 Tbles rice
1 bay leaf
3 cups water
2 tsp salt
1/8 tsp basil
1/8 tsp thyme
2 bouillon cubes
Cook beef and onion until the red has barely disappeared. Drain excess grease, if any. Add balance of ingredients, except bouillon cubes; simmer, covered 1 hour. This takes a large heavy pot, preferably. Add bouillon at the last.
(from Family Circle Recipes America Loves Best)
1 lemon, sliced
1 medium-size onion, sliced
1 bay leaf
¼ tsp salt
3 peppercorns
4 salmon steaks (each about 1-inch thick)
Green Mayonnaise Sauce (recipe follows)
Cucumber Sour Cream Sauce (recipe follows)
1. Half fill a large skillet with water. Add lemon and onion slices, bay leaf, salt, and peppercorns. Bring to boiling.
2. Lower heat; add salmon steaks to skillet; cover. Simmer about 10 minutes, or until salmon just begins to flake when touched with a fork (don't overcook).
3. Lift steaks from poaching liquid with a allotted pancake turner to a warm serving platter. Serve with Green Mayonnaise Sauce or Cucumber Sour Cream Sauce.
Green Mayonnaise Sauce: Combine, 1 cup mayonnaise, 2 Tbles lemon juice, ¼ cup finely chopped parsley, and 2 Tbles chopped green onion in a small bowl; mix; refrigerate. Makes 1½ cups.
Cucumber Sour Cream Sauce: Pare, halve, seed, dice, and finely chop 1 cucumber. Combine with 1 Tbles lemon juice, and 1 cup dairy sour cream. Chill well.
NOTE: Salmon steaks may be served cold, with sauce, too. Just cool, cover, and refrigerate.
STRIPPED STEAK
(from For All Occasions Creative Cuisine)
(I wanted a special menu for Valentines Day 2018. Following is the recipe that I found.)
1 medium onion, chopped
1 (4 ounce) can mushrooms
4 Tbles butter
1 ½ pounds round or sirloin steak, cut into strips
1 (10 ounce) can beef consommé
1 soup can water
1 Tbles brown sugar
2 Tbles Worcestershire sauce
Salt and pepper
Cut steak into strips; set aside. Drain and slice mushrooms. Saute onion and mushrooms in butter for 5 minutes. Add steak strips; brown. Remove from heat and blend flour into pan drippings. Add beef consommé and water, brown sugar, Worcestershire sauce; season to taste with salt and pepper. Cover; simmer on low heat 30 - 60 minutes, until steak is tender. Serve over noodles or rice.
Serves 4
Can be frozen
(The rest of the menu for the "Valentine Lace Dinner" is Korean Salad, Oven Baked Potatoes and Onions, Sally's Sweet and Sour Green Beans, Red Velvet Cake (which is already on WBBA.com Recipes).
(from Southern Secrets--recipes from Junior Woman's Club of Gulf Shores, Alabama)
2 cups yellow cornmeal
½ cup all-purpose flour
1 Tbles baking powder
1 Tbles sugar
1 ¼ tsp. salt
1 tsp baking soda
1 ½ cups milk
2 eggs
2 Tbles oil
1 Tbles onion, minced
1 cup cheese, shredded
1 can (8 ¾ ounce) whole corn, drained
Pinch of red pepper
Mix dry ingredients. In another bowl, mix milk, eggs, oil, and onion. Let stand for 5 minutes. Add dry ingredients, stirring until smooth. Fold in cheese, corn, and pepper. Bake in greased muffin tins at 375 degrees for 25 minutes.
ANGEL-HAIR PASTA with
CREAMY MUSHROOM SAUCE & FRESH HERBS
(from Sensational Pasta)
"Angel-hair pasta goes very well with delicate sauces because each thin strand becomes coated and absorbs the flavors. In this sauce the mushrooms simmer gently in cream until it is infused with their taste, and then it is finished with tarragon, chives and parsley"
1 Tbles butter
2 medium shallots, minced
1 ½ to 2 cups whipping cream
8 ounces mushrooms, halved, sliced
Salt and freshly ground pepper to taste
8 ounces dried angel-hair pasta or capellini
2 to 3 Tbles minced fresh tarragon leaves, to taste
3 Tbles snipped fresh chives
3 Tbles minced fresh parsley leaves
Melt butter in a heavy medium saucepan over low heat. Add shallots and mushrooms, salt and pepper. Cook uncovered over low heat, stirring often, about 30 minutes or until mushrooms are very tender and cream is well flavored. (Sauce can be kept, covered, up to 1 day in refrigerator.)
Bring a large pot of water to a boil; add salt, then pasta. Cook uncovered over high heat, separating strands occasionally with a fork, about 4 minutes or until tender but firm to the bite. Meanwhile, reheat sauce to a simmer over medium heat, stirring. Drain pasta well. Transfer to a large serving bowl.
Add tarragon, chives and 2 Tbles parsley to sauce. Taste and adjust seasoning. For creamer pasta, heat remaining ¼ cup cream in a very small saucepan over medium heat until simmering. Pour hot cream over pasta and toss well. Sprinkle with remaining parsley and serve immediately.
Makes 6 first-course or side-dish servings.
LEMON CURD
(from American Country Cooking)
"A very English, very lemony, very versatile spread. Smooth it between layers of white cake, roll it up in jelly-roll, spoon it into miniature tart shells or pass with toast."
Makes about 1 ½ cups
1 cup sugar
3 large eggs, lightly beaten
½ cup fresh lemon juice
Pinch salt
½ cup butter, room temperature
1 Tbles grated lemon rind
1. Combine sugar, eggs, lemon juice and salt in medium nonaluminum heavy saucepan; mix well. Cook stirring constantly, over low heat until mixture thickens enough to coat a spoon. 10 to 12 minutes; do not boil.
2. Immediately transfer to medium bowl. Add butter, 1 Tbles at a time, stirring after each addition until melted and blended. Stir in lemon rind. Refrigerate, covered, until cold.
(A friend of mine in our Birthday Group had us (there are 11 of us) at her house for my birthday. Following is what she served! It was very clever and delicious and she said I could share it with all of you. Thanks Helen!)
SHRIMP in PARCHMENT (PAPILLOTE)
2 lbs shrimp
(8 pieces of white fish optional)
¼ cup olive oil
4 minced garlic cloves
1 lemon (zest and juice)*
1 Tbles Dijon mustard
3 Tbles chopped parsley
3 Tbles chopped basil
Cherry tomatoes (I also used shredded carrot, pre-cooked in micro for 4 minutes)
2 Tbles butter
1. In plastic bag mix oil, garlic, lemon*, mustard, parsley, basil; add shrimp and allow to set for 10 minutes
2. Cut 8 pieces of parchment paper into heart shapes measuring about 12 inches long and 10 inches at widest part (paper must be at least 3 inches longer than fish, if using). Apply egg wash along right side of heart. Place 1/8 of shrimp, (fish if using), carrots, cherry tomato, and 1 Tbles of marinade on paper, top with a couple of pats of butter, fold paper in half matching edges, seal edges by folding edges in 2 to 3 narrow folds. Twist tip of heart to hold packet closed. Place on baking sheet.
3. 425 degrees, 20 minutes
4. If preparing packets and baking immediately, use the lemon juice in the marinade. If preparing ahead and holding, omit the lemon juice and use zest only and serve lemon wedges on the side.
5. Aluminum foil can be used in place of parchment…if so, they can be put on a grill for cooking.
STRAWBERRY - RHUBARB COMPOTE
from Cooking with the Seasons
(the month of May Chapter)
"Compotes rely on the natural perfume of the fruit and the flavor of the vanilla bean instead of more heavily sugared jams. They may be served as a dessert or as a topping for toast, cake, pancakes, crepes, or ice cream. This particular compote takes advantage of rhubarb, which is very tart and crunchy when eaten by itself. Mixed with strawberries, it has a sweet taste and a pleasing, soft texture."
1 lb strawberries, hulled and halved
¾ pound rhubarb, peeled and cut into 2-inch pieces
1 ½ cups sugar
2 vanilla beans, split in half lengthwise, or 2 Tbles vanilla extract
Set the strawberries in a large stainless steel or ceramic saucepan. Add the rhubarb, sugar, and vanilla beans or extract to the strawberries. Stir constantly as the sugar melts. Bring to a boil. Lower the heat to a simmer for 20 minutes. The rhubarb should begin to fall apart slightly. Occasionally skim the foam from the top. Serve warm or cold.
Variations: Strain the strawberry-rhubarb pulp and use it as a filling for a 9-inch pie. Return the syrup to the sauce and bring to a boil. Reduce the syrup by half, then glaze the pie with the syrup just after it comes out of the oven. Serve warm.
Make the above compote using the same amount of rhubarb along with ½ lb of raspberries mixed with ½ lb of strawberries.
(from The Pillsbury Family Cookbook)
3 pounds beef short ribs, cut into serving pieces
2 Tbles shortening
½ cup chopped onion
1 cup catsup
½ cup water
¼ cup firmly packed brown sugar
3 Tbles Worcestershire sauce
2 Tbles prepared mustard
2 Tbles garlic salt
1 tsp salt
¼ tsp powdered thyme
1 lemon, sliced
4 to 6 servings
Brown meat in shortening in skillet. Drain off fat. Add remaining ingredients. Cover. Simmer 1 ½ to 2 hours., until tender.
Tip: The ribs may be covered and baked at 350 degrees for 1 ½ to 2 hours.
HAM and CHEESE PIE
(from For All Occasions cookbook -
Mother's Day Brunch chapter)
½ cup onion, chopped
¼ cup celery, diced
2 Tbles butter
2 cups cooked ham, chopped
1 (3-oz) can mushrooms, drained
¼ tsp prepared horseradish
¼ tsp dry mustard
1 (9-inch) baked pastry shell
1 medium firm tomato, peeled and sliced
1 (8-oz) package process American cheese slices
1 (8-oz) package processes Swiss cheese slices
Preheat oven to 350 degrees. Saute onion and celery in butter until soft; stir in ham, mushrooms, mustard, and horseradish. Spoon half of the mixture into baked pie shell; top with sliced tomato. Top with 4 slices each of Swiss and American cheese. Repeat with remaining mixture and cheese slices. Bake for 30 minutes or until heated throughout and cheese is melted. Serves: 6
(from Oldies but Goodies)
"This is a cookbook written by Ruth Taeger who had the reputation of being one of the best cooks in Burlington, Iowa, when we lived in Burlington many many years ago. There is no publishing date in this cookbook, but in looking for just the right recipe to use here, I found a receipt tucked in its pages, 1987!!!! She credits this recipe to Mrs. George Bueckman."
1 cup long grain and wild rice mix
½ cup chopped onion
¼ cup flour
1 (6-oz) can mushrooms, drained
1 ½ cups chicken broth
1 ½ cup light cream
3 cups diced chicken
¼ cup diced pimento
2 Tbles parsley
1 ½ tsp salt, pepper
½ cup butter
Cook rice according to directions. Melt butter, add onion and cook until light brown. Drain mushrooms and add chicken broth to make 1 ½ cups. Add cream and cook until thick. Add rest of ingredients. Place in a 2 quart casserole. Sprinkle with almonds. Bake at 350 degrees for 30 minutes or until hot. Serves 8.
STUFFED TOMATOES
(from Village of the Blue Rose cook book)
3 large firm tomatoes
Salt to taste
Freshly ground black pepper
1 (6-oz) jar marinated artichoke hearts
1 (10-oz) pkg frozen chopped spinach, thawed
4 green onions, chopped
2/3 (3-oz) pkg cream cheese, room temperature
1 Tbles unsalted butter
2 Tbles dairy sour cream
1 tsp dried leaf oregano or 1 Tbles chopped fresh oregano
½ tsp salt
½ cup grated Parmessan cheese
2 Tbles unsalter butter, melted
½ cup dry bread crumbs
Preheat oven to 350 degrees. Halve tomatoes crosswise. Carefully scoop out and discard pulp and seeds, taking care not to puncture shells. Sprinkle inside of each tomato with salt and pepper, set aside. Drain artichoke hearts and chop. Press out all moisture from spinach . In a medium bowl, combine pressed spinach, chopped artichoke hearts and green onions in a food processor fitter with the steel blade, combine cream cheese, 1 Tbles butter or margarine, sour cream, oregano, ½ tsp salt and Parmesan cheese. Process until pureed. Fold cream cheese mixture into vegetables until blended. In a small bowl, combine 2 Tbles butter and bread crumbs with a fork. Stuff tomato halves with spinach filling; top with buttered bread crumbs. Place in 9: x 13-inchy baking dish; bake in preheated oven until heated through, about 10 minutes. Do not overcook. Serve hot.
(I don't know where I got this recipe, nor how long ago, but I found it in a file with some of my favorites. I had hand-written it. I wouldn't have kept it if we didn't like it when I made it years ago. Here it is….)
¼ cup butter
¼ cup chopped green onions
1 ½ cup fresh bread crumbs (3 slices)
2 Tbles chopped parsley
1 tsp salt
Dash pepper
Pinch of Basil
6 large firm ripe tomatoes
3 tsp sugar
Heat oven 350 degrees. Saute green onions in butter till tender. Stir in crumbs, parsley, salt, pepper, Basil. Remove from heat. Remove skins from tomatoes, core and, cut into ½ inch slices. Arrange some slices around sides of buttered 1 ½ quart dish. Put layer of slices in bottom. Sprinkle with 1 tsp sugar and some crumb mixture. Repeat 2 more times, ending with crumb mixture. Cover. Bake 25 minutes or till bubbly.
These two recipes are "summer soups" that are served chilled. They both use fresh main ingredients and are short and easy to prepare. Enjoy them both…..
AVOCADO BISQUE
(from Picnics In The Park)
2 large ripe avocados, peeled, pitted and mashed with a fork
2 cups chicken broth
2 cups heavy cream
1 cup dry white wine
4 tsp fresh lemon juice
Salt and white pepper
Cayenne pepper
2 Tbles chopped chives
1 Tbles chopped fresh dill
Combine all ingredients except chives and dill in a saucepan. Heat alowly until well blended and simmer 3 minutes. Chill in refrigerator. Sprinkle hives and dill in cups just before serving.
ICED BROCCOLI SOUP
(from Sunset Menu Cook Book)
"Except for the garnishing, the soup can be completed the day before."
1 ½ lbs broccoli, washed and trimmed
4 cups boiling regular strength chicken broth
2 egg yolks
1 cup half-and-half (light cream)
Salt to taste
Thin slices of lemon
½ cup heavy cream, whipped and salted to taste
Cook broccoli until tend in the broth; cool in broth. Whirl smooth in a blender; add cooking liquid as needed (or rub broccoli through a fine wire strainer). Beat egg yolks with half-and-half; combine with broccoli and all remaining hot broth. Salt to taste.
Cover and chill until serving time. Pour soup into chilled bowls and garnish each dish with a lemon slice topped with a puff of salted whipped cream. Makes 6 servings.
(from my Thieves Cookbook)
1 (4 ½ ounce can) shrimp, well drained
½ lb softened butter
1 small onion grated
1 cup mayonnaise
Juice of 1 lemon
Mix all ingredients well, and let stand several hours to blend.
Serve to be spread on crackers or rye bread rounds.
This is soooo easy and soooo good! Betty Gosda wrote this cookbook and she is an old friend of mine from Burlington, Iowa.
(from Fortnightly Favorites cookbook)
Serving Size: 6
½ cup unsalted butter - or margarine
2 onions - chopped
4 garlic cloves - minced
1 tsp Worcestershire sauce
1 tsp salt
1 tsp Tabasco sauce
2 pounds shrimp - peeled and deveined
2 Tables chopped green onions
2 Tbles chopped fresh flat-leaf parsley
Melt butter, in a dish, in microwave.
Add onions and garlic.
Microwave 5 - 6 minutes on high.
Add Worcestershire sauce, salt, Tabasco sauce, and shrimp.
Stir and mix well; cover with top.
Microwave for 5 minutes.
Add the green onions, stir, and cook for 3 more minutes.
Sprinkle top with parsley.
Serve with cooked, small egg noodles or pasta of your choice.
(from my Farm Journal's Country Cookbook)
"For rich flavor, brown ribs slowly and deeply before adding water."
4 pounds short ribs (2 x 2 x 4" pieces)
1 Tbles salt
¼ tsp pepper
1 small bay leaf
4 cups water
6 carrots, peeled and cut in 1 ½ " pieces
2 cups small onions, peeled
Brown meat on all sides in own fat; pour off excess. Add salt, pepper, and bay leaf; cover with water. Simmer, covered, until tender, about 1 ½ to 2 ½ hours.
Add carrots and onions the last 20 minutes. Remove ribs and vegetables to warm platter. Discard bay leaf.
Measure broth; for every 2 cups stir in 2 Tbles flour mixed to a smooth paste with ¼ cup cold water. Cook, stirring, until thick. Serve separately in bowl or pour over meat and vegetables. Makes 6 to 8 servings.