1 beef rump or round roast (lean), about 3 lbs.
1 pkg. dry onion soup mix
1/4 cup water
dash of black pepper
PREPARATION:
Mix soup mix and water, pour over roast in crock pot. Cook on low about 8 hours, or until tender.
Variation: Add any peeled vegetables to this beef roast ...carrots, potatoes, whole onions, etc. to cook along with the roast, then make a gravy from the drippings if desired. (Thicken gravy with 2 tablespoons of flour mixed with a small amount of cold water.)
Serve leftover sliced beef on rolls with a bit of gravy...delicious! Good cold and sliced for sandwiches with mayonnaise, etc.
Monday, November 30, 2009
Parmesan Potatoes
Easy, but really delicious – my kids ask for these often!
4 potatoes
½ stick butter
Can of Parmesan Cheese
Seasoning salt, pepper
Peel (optional) and cut potatoes in ½” to 1” pieces. Melt the butter and dip potato pieces in the butter, then roll in parmesan cheese. Lighlty season with salt, and/or seasoning salt, pepper.
Bake at 400 degrees for 30 min.
4 potatoes
½ stick butter
Can of Parmesan Cheese
Seasoning salt, pepper
Peel (optional) and cut potatoes in ½” to 1” pieces. Melt the butter and dip potato pieces in the butter, then roll in parmesan cheese. Lighlty season with salt, and/or seasoning salt, pepper.
Bake at 400 degrees for 30 min.
Beef Stroganoff
(I love this dish and it takes only about 20 minutes!)
Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.
1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)
½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)
Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.
Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.
Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.
Put a pot of water up to boil before you start this recipe, so you can make noodles while the stroganoff is cooking. Carrots or green beans round out the meal.
1 lb. sirloin steak, well trimmed and cut into ¼” strips (tenderize if needed – place meat between pieces of saran wrap & tenderize with mallot or heavy pot)
½ lb. sliced white or brown mushrooms
1 can (10 ½ oz.) condensed French Onion soup
1 Tbs. cornstarch, dissolved in ½ cup cold water
1/8 tsp. dried thyme
½ cup sour cream
¼ cup white wine (optional)
Spray a large nonstick skillet with nonstick cooking spray and place over medium high to high heat to get pan hot. Add steak strips in 2 batches and cook 5 min. or until browned, stirring frequently. Remove meat from skillet and set aside.
Reduce heat to medium. Add mushrooms to skillet and cook 5 min. stirring until lightly browned and softened.
Add onion soup mixture, corn-starch mixture, dried thyme and wine (opt.). Bring to a boil over high heat, then reduce heat to medium and cook 5 min., until thickened. Add sour cream and heat through 1 minute. Return steak to skillet and heat through. Makes 4 servings.
Filet Mignon with Portobello Mushrooms
1 T. butter or margarine
1 T. olive or vegetable oil
½ lb. fresh mushrooms, sliced
2 4-oz. filets mignons,
each about 1 inch thick
1/2 c. beef broth
¼ c. Madeira wine
1 T. fresh thyme or 1/4 tsp. dried leaves
1/4 tsp. salt
Freshly ground black pepper
In heavy skillet over medium heat, heat half the butter and half the oil. Add mushrooms and saute quickly until lightly browned, about 5 min¬utes. With slotted spoon, remove and set aside. Add remaining butter and oil to skillet and heat over high heat. Pat filets dry on paper towels. Place filets in hot fat and brown well, about 3 to 4 minutes a side for medium-rare. Remove from skillet to platter and keep warm. Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from pan. Continue cooking broth until reduced to 2 table¬spoons. Stir in Madeira, thyme, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms next to or on top of steaks. Makes 2 servings.
TWO OTHER EXOTIC MUSHROOMS TO TRY:
There are hundreds of varieties, but these are the ones you are most likely to see in the market: chanterelles - they can be as quite small or grow to 3 to 4 inches in diameter, the texture is firm and velvety. Shiitake (pronounced she tah kee), are much larger and are generally reddish brown to brownish black on top. Many people think they taste like lobster. Both mushrooms will last about a week, refrigerated. Place in a single layer on a barely damp cloth and fold to cover.
1 T. olive or vegetable oil
½ lb. fresh mushrooms, sliced
2 4-oz. filets mignons,
each about 1 inch thick
1/2 c. beef broth
¼ c. Madeira wine
1 T. fresh thyme or 1/4 tsp. dried leaves
1/4 tsp. salt
Freshly ground black pepper
In heavy skillet over medium heat, heat half the butter and half the oil. Add mushrooms and saute quickly until lightly browned, about 5 min¬utes. With slotted spoon, remove and set aside. Add remaining butter and oil to skillet and heat over high heat. Pat filets dry on paper towels. Place filets in hot fat and brown well, about 3 to 4 minutes a side for medium-rare. Remove from skillet to platter and keep warm. Pour fat from skillet and add beef broth. Boil rapidly over high heat while scraping any brown bits from pan. Continue cooking broth until reduced to 2 table¬spoons. Stir in Madeira, thyme, salt and pepper. Over high heat, heat to boiling. Add mushrooms and heat through. Serve mushrooms next to or on top of steaks. Makes 2 servings.
TWO OTHER EXOTIC MUSHROOMS TO TRY:
There are hundreds of varieties, but these are the ones you are most likely to see in the market: chanterelles - they can be as quite small or grow to 3 to 4 inches in diameter, the texture is firm and velvety. Shiitake (pronounced she tah kee), are much larger and are generally reddish brown to brownish black on top. Many people think they taste like lobster. Both mushrooms will last about a week, refrigerated. Place in a single layer on a barely damp cloth and fold to cover.
San Antonio Sweet & Sour Chicken
4 Servings
1 (20-oz.) can pineapple chunks in heavy syrup
2 TBSP. cornstarch
2 TBSP. soy sauce
2 TBSP. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, trimmed, seeded and cut into 1-inch pieces (about 2 cups)
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice
Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth; set aside. In medium skillet over medium-high heat, heat 1 TBSP. oil. Add chicken in two batches and cook until browned, stirring often. Set chicken aside.
Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve sweet-and-sour mixture over rice.
1 (20-oz.) can pineapple chunks in heavy syrup
2 TBSP. cornstarch
2 TBSP. soy sauce
2 TBSP. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
2 medium green or red peppers, trimmed, seeded and cut into 1-inch pieces (about 2 cups)
1-1/2 cups Pace Picante Sauce
4 cups hot cooked rice
Drain pineapple, reserving syrup. In cup, mix cornstarch, syrup and soy sauce until smooth; set aside. In medium skillet over medium-high heat, heat 1 TBSP. oil. Add chicken in two batches and cook until browned, stirring often. Set chicken aside.
Reduce heat to medium. Add remaining oil. Add peppers and cook until tender-crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve sweet-and-sour mixture over rice.
Texas Pecan Bars
2 Tbsp. butter
1 c. chopped pecans
1 c. brown sugar
2 eggs
5 Tbsp. flour
1 tsp. vanilla
dash of baking soda
powdered sugar
Melt butter in an 8-inch square pan in a 350 degree oven. Mix brown sugar, flour, soda and pecans. Beat eggs until frothy in a medium mixing bowl. Add vanilla. Stir brown sugar mixture into eggs and care fully pour batter over melted butter. Do not stir. Bake at 350 degrees for 20 to 25 minutes. Let cool. Sprinkle with powdered sugar and cut into bars.
1 c. chopped pecans
1 c. brown sugar
2 eggs
5 Tbsp. flour
1 tsp. vanilla
dash of baking soda
powdered sugar
Melt butter in an 8-inch square pan in a 350 degree oven. Mix brown sugar, flour, soda and pecans. Beat eggs until frothy in a medium mixing bowl. Add vanilla. Stir brown sugar mixture into eggs and care fully pour batter over melted butter. Do not stir. Bake at 350 degrees for 20 to 25 minutes. Let cool. Sprinkle with powdered sugar and cut into bars.
Chocolate Nut Toffee Bars
1 cup margarine or butter, softened
1 cup powdered sugar
1-1/4 cups unsifted flour
½ cup Hershey's cocoa
1 - 14 oz. can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 cup chocolate chips
½ cup chopped nuts
Preheat oven to 350. Reserve 2 TBSP. margarine. In large mixer bowl, beat remaining margarine and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into greased 13x9 pan. Bake 15 minutes. Meanwhile, in medium saucepan, combine reserved margarine and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars, Store covered at room temperature. Makes 24 to 36 bars.
1 cup powdered sugar
1-1/4 cups unsifted flour
½ cup Hershey's cocoa
1 - 14 oz. can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 cup chocolate chips
½ cup chopped nuts
Preheat oven to 350. Reserve 2 TBSP. margarine. In large mixer bowl, beat remaining margarine and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into greased 13x9 pan. Bake 15 minutes. Meanwhile, in medium saucepan, combine reserved margarine and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars, Store covered at room temperature. Makes 24 to 36 bars.
Snickerdoodles
1 cup margarine 2 tsp. cream of Tartar
1-1/2 cups sugar 1 tsp. soda
2 eggs 1/4 tsp. salt
2-3/4 cup flour 2 tsp. cinnamon
2 TBSP. sugar
Heat oven to 400. Cream sugars, eggs, and margarine together. Then add remaining ingredients. After mixing, shape dough into 1" balls. Roll in mixture of cinnamon/sugar (use proportions to your liking - I like 2 tsp. cinnamon to 1/2 c. sugar). Bake on ungreased cookie sheets 8 - 10 minutes.
1-1/2 cups sugar 1 tsp. soda
2 eggs 1/4 tsp. salt
2-3/4 cup flour 2 tsp. cinnamon
2 TBSP. sugar
Heat oven to 400. Cream sugars, eggs, and margarine together. Then add remaining ingredients. After mixing, shape dough into 1" balls. Roll in mixture of cinnamon/sugar (use proportions to your liking - I like 2 tsp. cinnamon to 1/2 c. sugar). Bake on ungreased cookie sheets 8 - 10 minutes.
Chocolate Chip Bars
3 cups Bisquick mix
2 large or 3 medium eggs
3 TBSP. water
2 tsp. vanilla
1 cup sugar
1 cup brown sugar
1 cup chopped nuts
1 cup chocolate chips
1 cup coconut
In mixing bowl, beat egg, water and vanilla. Beat in sugar. Stir in mix, nuts, coconut and chips. Spread in greased 13x9 cake pan. Bake at 350 for 30-35 minutes (ovens vary, so check center for "doneness"). Cut in squares while warm. Best eaten the same day!
2 large or 3 medium eggs
3 TBSP. water
2 tsp. vanilla
1 cup sugar
1 cup brown sugar
1 cup chopped nuts
1 cup chocolate chips
1 cup coconut
In mixing bowl, beat egg, water and vanilla. Beat in sugar. Stir in mix, nuts, coconut and chips. Spread in greased 13x9 cake pan. Bake at 350 for 30-35 minutes (ovens vary, so check center for "doneness"). Cut in squares while warm. Best eaten the same day!
Pumpkin Cheesecake
CRUST:
1 c. graham cracker crumbs (about 20 2-inch squares)
½ c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
¼ c. sugar
FILLING:
4 8-oz pkgs. cream cheese, at room temperature
6 eggs, at room temperature
1 15- to 16-oz. can pumpkin puree
1 ¾ c. sugar
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. grated nutmeg
¼ tsp. ground cloves
1/8 tsp. salt
Heat oven to 325°F. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into an 8- by 3-inch or a 9- by 2¬inch springform pan. Using the back of a spoon, press crumbs onto bottom and up side of pan to within 1 inch of top of pan. Set aside.
In a large mixing bowl, with mixer at medium speed, beat cream cheese until smooth. Add remaining in¬gredients and beat just until blended. Pour into crumb-lined pan. Bake 1 hour and 30 minutes (1 hour and 15 minutes for a 9-inch pan) or until lightly golden on top. Turn off oven and let cake stand in oven for 1 hour. Remove cake from oven; cool completely on wire rack. Cover with aluminum foil and chill overnight before serving. (Makes 16 servings.)
1 c. graham cracker crumbs (about 20 2-inch squares)
½ c. finely chopped pecans or walnuts
1/3 c. unsalted butter, melted
¼ c. sugar
FILLING:
4 8-oz pkgs. cream cheese, at room temperature
6 eggs, at room temperature
1 15- to 16-oz. can pumpkin puree
1 ¾ c. sugar
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. grated nutmeg
¼ tsp. ground cloves
1/8 tsp. salt
Heat oven to 325°F. In a bowl, mix crumbs and remaining crust ingredients with a fork until well blended. Pour into an 8- by 3-inch or a 9- by 2¬inch springform pan. Using the back of a spoon, press crumbs onto bottom and up side of pan to within 1 inch of top of pan. Set aside.
In a large mixing bowl, with mixer at medium speed, beat cream cheese until smooth. Add remaining in¬gredients and beat just until blended. Pour into crumb-lined pan. Bake 1 hour and 30 minutes (1 hour and 15 minutes for a 9-inch pan) or until lightly golden on top. Turn off oven and let cake stand in oven for 1 hour. Remove cake from oven; cool completely on wire rack. Cover with aluminum foil and chill overnight before serving. (Makes 16 servings.)
Golden Lemon-Glazed Cheesecake
Crust:
2 1/2 cups graham cracker crumbs
1/4 cup sugar
10 TBSP. butter, melted
Filling:
3 8 oz. pkg. cream cheese, softened
3 eggs
1 1/4 cups sugar
3 TBSP. fresh lemon juice
1 tsp. vanilla
1 TBSP. grated lemon
Glaze:
1 lemon, sliced paper thin
3 cups water, divided
1 cup sugar
2 TBSP. plus 2 tsp. cornstarch
1/3 cup fresh lemon juice
To Make crust: Combine the graham cracker crumbs, sugar and melted butter and press it into the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool.
For the filling, in a mixing bowl, beat the cream cheese at medium high until smooth. Add the eggs, one at a time, beating well after each addition. Gradually add sugar, lemon juice and vanilla. Mix well. fold in the lemon peel. Pour this mixture into the crust and bake at 350 degrees for 40 to 50 minutes. Cool to room temperature; refrigerate until chilled.
For the glaze, reserve a lemon slice for garnish. Coarsely chop the lemon slices. Boil with 2 cups water for 15 minutes. Drain and discard the liquid. In a saucepan, combine the sugar, cornstarch, 1 cup water, lemon juice and lemon pulp. Bring to a boil, stirring constantly and boil 3 minutes. Cool, stirring occasionally. Pour over cheesecake and garnish center with lemon slice. Chill until ready to serve. Remove cheesecake from pan.
2 1/2 cups graham cracker crumbs
1/4 cup sugar
10 TBSP. butter, melted
Filling:
3 8 oz. pkg. cream cheese, softened
3 eggs
1 1/4 cups sugar
3 TBSP. fresh lemon juice
1 tsp. vanilla
1 TBSP. grated lemon
Glaze:
1 lemon, sliced paper thin
3 cups water, divided
1 cup sugar
2 TBSP. plus 2 tsp. cornstarch
1/3 cup fresh lemon juice
To Make crust: Combine the graham cracker crumbs, sugar and melted butter and press it into the bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool.
For the filling, in a mixing bowl, beat the cream cheese at medium high until smooth. Add the eggs, one at a time, beating well after each addition. Gradually add sugar, lemon juice and vanilla. Mix well. fold in the lemon peel. Pour this mixture into the crust and bake at 350 degrees for 40 to 50 minutes. Cool to room temperature; refrigerate until chilled.
For the glaze, reserve a lemon slice for garnish. Coarsely chop the lemon slices. Boil with 2 cups water for 15 minutes. Drain and discard the liquid. In a saucepan, combine the sugar, cornstarch, 1 cup water, lemon juice and lemon pulp. Bring to a boil, stirring constantly and boil 3 minutes. Cool, stirring occasionally. Pour over cheesecake and garnish center with lemon slice. Chill until ready to serve. Remove cheesecake from pan.
Buttermilk Chocolate Bundt Cake
Combine and set aside:
2 cups flour
1 tsp. baking soda
2 cups sugar
½ tsp. salt
4 TBSP. cocoa
1 tsp. cinnamon
Bring to boil and let cool slightly:
1 cube butter
1 cup water
½ cup oil
Add 2 eggs, slightly beaten, ½ cup buttermilk and 1 tsp. vanilla. Combine all ingredients and mix well. Batter will be runny. Spray Bundt pan well with vegetable oil spray. Bake 40 minutes to 1 hour at 350.
Frosting for this cake:
1 lb. of powdered sugar
1 cube butter
4 – 6 TBSP. cocoa
1 tsp. vanilla
6 TBSP. milk and/or buttermilk
1 cup chopped nuts
Mix it all together for a scrumptious bumpy frosting.
2 cups flour
1 tsp. baking soda
2 cups sugar
½ tsp. salt
4 TBSP. cocoa
1 tsp. cinnamon
Bring to boil and let cool slightly:
1 cube butter
1 cup water
½ cup oil
Add 2 eggs, slightly beaten, ½ cup buttermilk and 1 tsp. vanilla. Combine all ingredients and mix well. Batter will be runny. Spray Bundt pan well with vegetable oil spray. Bake 40 minutes to 1 hour at 350.
Frosting for this cake:
1 lb. of powdered sugar
1 cube butter
4 – 6 TBSP. cocoa
1 tsp. vanilla
6 TBSP. milk and/or buttermilk
1 cup chopped nuts
Mix it all together for a scrumptious bumpy frosting.
Texas Chocolate Sheet Cake
Sift together in large bowl:
2 cups sugar
2 cups flour
Mix in saucepan and bring to boil:
1 cube margarine
½ cup shortening
4 TBSP. cocoa
1 cup water
Pour boiled mixture over dry ingredients and mix.
Add and mix well:
½ cup buttermilk
2 eggs
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
Bake in greased 13x9 or 11x17 pan, at 400 for 20 minutes.
ICING. Start 5 minutes before cake is done. Melt and bring to boil:
1 cube margarine
4 TBSP. cocoa
6 TBSP. milk
After bringing to boil add:
1 box of powdered sugar
1 tsp. vanilla
1 cup pecans, chopped.
Mix and spread on cake while warm.
2 cups sugar
2 cups flour
Mix in saucepan and bring to boil:
1 cube margarine
½ cup shortening
4 TBSP. cocoa
1 cup water
Pour boiled mixture over dry ingredients and mix.
Add and mix well:
½ cup buttermilk
2 eggs
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
Bake in greased 13x9 or 11x17 pan, at 400 for 20 minutes.
ICING. Start 5 minutes before cake is done. Melt and bring to boil:
1 cube margarine
4 TBSP. cocoa
6 TBSP. milk
After bringing to boil add:
1 box of powdered sugar
1 tsp. vanilla
1 cup pecans, chopped.
Mix and spread on cake while warm.
Apple Cake
4 cups diced apples 2 eggs
2 cups sugar ½ cup oil
2 tsp. baking soda ½ tsp. salt
1 tsp. vanilla 2 tsp. cinnamon
2 cups flour 1 cup each; chopped nuts and raisins
Batter will be thick. Mix together thoroughly; eggs, sugar, apples and oil. Then add soda, salt, vanilla, cinnamon and flour. Mixing well again, add nuts and raisins. Grease Bundt pan or 13x9 cake pan. Bake at 350 for 45 60 minutes.
2 cups sugar ½ cup oil
2 tsp. baking soda ½ tsp. salt
1 tsp. vanilla 2 tsp. cinnamon
2 cups flour 1 cup each; chopped nuts and raisins
Batter will be thick. Mix together thoroughly; eggs, sugar, apples and oil. Then add soda, salt, vanilla, cinnamon and flour. Mixing well again, add nuts and raisins. Grease Bundt pan or 13x9 cake pan. Bake at 350 for 45 60 minutes.
Broiled Tomatoes with Parmesan Cheese
Substitute other herbs (such as oregano, marjoram, or dill) if you like. These quantities make one serving:
1 large, firm tomato
Salt and pepper to taste
¼ t. crumbled basil (optional)
2 teaspoons mayonnaise
4 teaspoons grated Parmesan cheese
Halve unpeeled tomato crosswise; sprin¬kle with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese.
Broil 7 to 8 minutes about 10 inches from the broiler. (Although the cheese will not brown as nicely, you may also bake these in a 450° oven for about 10 minutes.) Each tomato makes a serving of 2 halves; 1 half can garnish a steak or fish plate.
1 large, firm tomato
Salt and pepper to taste
¼ t. crumbled basil (optional)
2 teaspoons mayonnaise
4 teaspoons grated Parmesan cheese
Halve unpeeled tomato crosswise; sprin¬kle with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonnaise, and sprinkle with 2 teaspoons cheese.
Broil 7 to 8 minutes about 10 inches from the broiler. (Although the cheese will not brown as nicely, you may also bake these in a 450° oven for about 10 minutes.) Each tomato makes a serving of 2 halves; 1 half can garnish a steak or fish plate.
Chicken Pot Pie
1 Tbsp. butter
1 large onion, finely chopped
1 tsp. dry thyme leaves
1 bay leaf
3/4 c. chicken broth
3 Tbsp. cornstarch
5 c. cooked chicken
1 ½ c. thinly sliced carrots
1 (10 oz.) pkg. frozen peas
1 c. unflavored yogurt
1 c. Cheddar cheese, grated
1 unbaked pie crust (9-inch)
1 large egg, beaten
In a 5-quart pan over medium-high heat, combine butter, onion, thyme and bay leaf. Stir often until onion is lightly browned, about 15 minutes. Add 1/3 cup water; stir to release browned bits and cook until liquid evaporates. Mix broth with cornstarch. To pan, add chicken, carrots. peas, yogurt and 2/3 cornstarch mixture; stir until boil¬ing. Let cool; stir in remaining cornstarch mixture.
Pour filling into a 9-inch pie pan. Sprinkle with cheese. On a lightly floured surface, roll pastry into a 10-inch diameter round. With a cookie cutter, cut 1 or 2 pieces from center of pastry; reserve cutouts. Lay pastry over filling. Fold edges under and flush with pan rim, flute firmly against rim's top with cutouts. Brush pastry and cutouts with egg. Bake in a 400° oven on lowest rack until pastry is well browned and filling hot in the center, 40 to 55 minutes. If pastry rim or cutouts brown exces¬sively before center is brown, drape rim and cover cutouts with foil.
You can make your own pie crust, but I have found the one avail¬able in the dairy case at the market works just as well.
1 large onion, finely chopped
1 tsp. dry thyme leaves
1 bay leaf
3/4 c. chicken broth
3 Tbsp. cornstarch
5 c. cooked chicken
1 ½ c. thinly sliced carrots
1 (10 oz.) pkg. frozen peas
1 c. unflavored yogurt
1 c. Cheddar cheese, grated
1 unbaked pie crust (9-inch)
1 large egg, beaten
In a 5-quart pan over medium-high heat, combine butter, onion, thyme and bay leaf. Stir often until onion is lightly browned, about 15 minutes. Add 1/3 cup water; stir to release browned bits and cook until liquid evaporates. Mix broth with cornstarch. To pan, add chicken, carrots. peas, yogurt and 2/3 cornstarch mixture; stir until boil¬ing. Let cool; stir in remaining cornstarch mixture.
Pour filling into a 9-inch pie pan. Sprinkle with cheese. On a lightly floured surface, roll pastry into a 10-inch diameter round. With a cookie cutter, cut 1 or 2 pieces from center of pastry; reserve cutouts. Lay pastry over filling. Fold edges under and flush with pan rim, flute firmly against rim's top with cutouts. Brush pastry and cutouts with egg. Bake in a 400° oven on lowest rack until pastry is well browned and filling hot in the center, 40 to 55 minutes. If pastry rim or cutouts brown exces¬sively before center is brown, drape rim and cover cutouts with foil.
You can make your own pie crust, but I have found the one avail¬able in the dairy case at the market works just as well.
Chicken with Artichokes & Capers
4 boneless, skinless chicken breasts
Skim milk (1/2 cup or little more will do)
Seasoned flour, (you can season it yourself with salt and peppr), enough to cover breasts
2 tablespoons (or less) olive oil
1/2 teaspoon minced garlic
1 or more tablespoons of capers
1 can quartered artichoke hearts, drained
1/2 cup Vermouth
Salt and pepper
1. Pound until flattened, 4 boneless, skinless chicken breasts. Dredge in skim milk and coat with seasoned flour.
2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook until tender, with slightly browned edges. Add chicken and saute in hot oil on one side until browned. Turn chicken and saute for two minutes.
3. Add 1 or more tablespoons of capers, one can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.
4. Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle.
5. Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breast and serve with freshly steamed vegetables.
(Makes 4 servings.)
Skim milk (1/2 cup or little more will do)
Seasoned flour, (you can season it yourself with salt and peppr), enough to cover breasts
2 tablespoons (or less) olive oil
1/2 teaspoon minced garlic
1 or more tablespoons of capers
1 can quartered artichoke hearts, drained
1/2 cup Vermouth
Salt and pepper
1. Pound until flattened, 4 boneless, skinless chicken breasts. Dredge in skim milk and coat with seasoned flour.
2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook until tender, with slightly browned edges. Add chicken and saute in hot oil on one side until browned. Turn chicken and saute for two minutes.
3. Add 1 or more tablespoons of capers, one can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.
4. Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle.
5. Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breast and serve with freshly steamed vegetables.
(Makes 4 servings.)
Sunday, November 29, 2009
Shauna's Pecan Mandarin Orange Salad
INGREDIENTS
1 bunch Boston Red Leaf Lettuce
1 small pkg Gorgonzola cheese crumbled (or Bleu Cheese)
1 cup pecans, caramelized (see below)
1 small can Mandarin orange (or pears)
Thinly sliced red onions to taste (if too bitter, soak in water for an hour first)
Dressing (below)
CARAMELIZING THE PECANS
1/4 cup sugar
1 tsp pepper
1 cup whole pecans
Throw all ingredients in a hot skillet and stir for about
3 min. or until mixture is melted/caramelized.
DRESSING
2 cup oil
3 T. Balsamic vinegar
1 t. salt
1 t. sugar (optional)
Toss all ingredients and serve. Serves 6
1 bunch Boston Red Leaf Lettuce
1 small pkg Gorgonzola cheese crumbled (or Bleu Cheese)
1 cup pecans, caramelized (see below)
1 small can Mandarin orange (or pears)
Thinly sliced red onions to taste (if too bitter, soak in water for an hour first)
Dressing (below)
CARAMELIZING THE PECANS
1/4 cup sugar
1 tsp pepper
1 cup whole pecans
Throw all ingredients in a hot skillet and stir for about
3 min. or until mixture is melted/caramelized.
DRESSING
2 cup oil
3 T. Balsamic vinegar
1 t. salt
1 t. sugar (optional)
Toss all ingredients and serve. Serves 6
Selma's Fruit Salads
16 oz. container cottage cheese
large container Cool Whip
a few Tablespoons Jello powder – to taste
fruit –cut up – I like strawberries, but try cherries and/or pineapple, mandarin oranges, whatever you like.
(get same flavor jello)
Really tasty & easy to make!
large container Cool Whip
a few Tablespoons Jello powder – to taste
fruit –cut up – I like strawberries, but try cherries and/or pineapple, mandarin oranges, whatever you like.
(get same flavor jello)
Really tasty & easy to make!
Pecan Pie Bars
Crust: Filling:
3 cups flour 4 eggs, slightly beaten
½ cup sugar 1 ½ cups Karo syrup
1 cup butter 1 ½ cups sugar
½ tsp salt 3 T. butter, melted
1 ½ tsp vanilla
2 ½ cups chopped pecans
Grease bottom and sides of 15x10x1 inch pan. Prepare crust: In large bowl with mixer at medium speed beat flour, sugar, butter and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake at 350 20 minutes. While crust is baking, prepare filling. In large bowl stir eggs, Karo syrup, sugar, butter and vanilla until blended; stir in pecans. Spread evenly over hot crust. Bake at 350 25 minutes or until set. Cool on wire rack. Makes 48 bars.
*Note: I use 9x13 pan and bake at 325 for longer than 25 minutes--watch to see when middle is almost set. Original recipe called for margarine, I used butter and it was yummy.
3 cups flour 4 eggs, slightly beaten
½ cup sugar 1 ½ cups Karo syrup
1 cup butter 1 ½ cups sugar
½ tsp salt 3 T. butter, melted
1 ½ tsp vanilla
2 ½ cups chopped pecans
Grease bottom and sides of 15x10x1 inch pan. Prepare crust: In large bowl with mixer at medium speed beat flour, sugar, butter and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake at 350 20 minutes. While crust is baking, prepare filling. In large bowl stir eggs, Karo syrup, sugar, butter and vanilla until blended; stir in pecans. Spread evenly over hot crust. Bake at 350 25 minutes or until set. Cool on wire rack. Makes 48 bars.
*Note: I use 9x13 pan and bake at 325 for longer than 25 minutes--watch to see when middle is almost set. Original recipe called for margarine, I used butter and it was yummy.
Debbie's Bowtie Pasta Salad
The secret is in the dressing – I use Kraft Caesar Italian with Oregano dressing. You can find it at Stater Brothers. Then I add Parmesan Cheese (believe it or not, the canned stuff works best as it does not clump together). And I sprinkle on a little seasoned salt, parsley & cracked pepper (all optional, the salad is great with just the dressing and parmesan cheese).
I use a box of Barilla bow ties, cooked exactly 11 min – perfect al dente. Then just add whatever you like – I add artichoke hearts, sundried tomatoes, fresh grape tomatoes and a can of black olives.
I use a box of Barilla bow ties, cooked exactly 11 min – perfect al dente. Then just add whatever you like – I add artichoke hearts, sundried tomatoes, fresh grape tomatoes and a can of black olives.
Chicken Marsala
4 boneless, skinless chicken breasts
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
Black Bottom Cupcakes
CREAM-CHEESE MIXTURE:
8 ounces cream cheese
1 egg
6 ounces semisweet chocolate chips
1/2 teaspoon salt
1/3 cup sugar
CHOCOLATE MIXTURE:
1 & 1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or 1/4 cup butter, melted
1 tablespoon vinegar
1 teaspoon vanilla
Cupcake liners
Preheat oven to 350 degrees. Combine ingredients for cream-cheese mixture and set aside. For chocolate mixture, combine dry ingredients, then add liquid ingredients and mix well.
Line a muffin pan and fill each liner a third of the way with the chocolate mixture; top with one heaping teaspoon of the cream cheese mixture. Bake for 25 to 30 minutes. Makes about 18 cupcakes.
8 ounces cream cheese
1 egg
6 ounces semisweet chocolate chips
1/2 teaspoon salt
1/3 cup sugar
CHOCOLATE MIXTURE:
1 & 1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or 1/4 cup butter, melted
1 tablespoon vinegar
1 teaspoon vanilla
Cupcake liners
Preheat oven to 350 degrees. Combine ingredients for cream-cheese mixture and set aside. For chocolate mixture, combine dry ingredients, then add liquid ingredients and mix well.
Line a muffin pan and fill each liner a third of the way with the chocolate mixture; top with one heaping teaspoon of the cream cheese mixture. Bake for 25 to 30 minutes. Makes about 18 cupcakes.
Apple Topped Cheesecake
Crust:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.
Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.
Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans
Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.
Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.
Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans
Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Polynesian Rice
(serves 12)
1 can consommé soup
l can water
2 cups rice (not instant)
1 cup margarine
1 lg. onion diced
2 sticks chopped celery
Seasoning
Cut up margarine and put in baking dish. Add all ingredients and cover. Bake 350 for 1 hour. Stir and serve.
1 can consommé soup
l can water
2 cups rice (not instant)
1 cup margarine
1 lg. onion diced
2 sticks chopped celery
Seasoning
Cut up margarine and put in baking dish. Add all ingredients and cover. Bake 350 for 1 hour. Stir and serve.
Monday, November 9, 2009
Festive Tossed Salad
An especially lovely salad for the holidays. Always a crowd favorite!
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine lettuce (about 1 head lettuce)
1 cup (4 ounces) shredded (or finely chopped) Swiss Cheese
1 medium apple, cored and cubed (I like Gala apples for this salad)
1 medium pear, cored and cubed
1/4 cup dried cranberries
1 /2 to 1 cup chopped cashews (I like lots!)
In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews: toss to coat. Serve immediately.
Yield: 8-10 servings.
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine lettuce (about 1 head lettuce)
1 cup (4 ounces) shredded (or finely chopped) Swiss Cheese
1 medium apple, cored and cubed (I like Gala apples for this salad)
1 medium pear, cored and cubed
1/4 cup dried cranberries
1 /2 to 1 cup chopped cashews (I like lots!)
In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews: toss to coat. Serve immediately.
Yield: 8-10 servings.
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