Saturday, July 26, 2014

Egg Foo Yung

By Gail Foley

I expect my first experience with Egg Foo Yung was in Junior High when I learned to make the gravy. I have made this dish so many ways. I am not a fan of fried foods, but once in awhile is OK. See my motto – All things in moderation, including moderation.

The traditional vegetable is bean sprouts. That would be mung bean sprouts. When I learned to grow sprouts, this was the dish to use them up. Then I learned to sprout alfalfa. There is nothing better than fresh home grown alfalfa sprouts. Again, when you have excess, make Egg Foo Yung! Since then I have used finely shredded cabbage and added slim strips of julienned carrot and onion. Now I have excess broccoli slaw. I always watch for it to be marked down at Kroger. The vegetable possibilities are many. Just slice them very thin and stringy.

This was the first time I tried tuna. Usually, I use leftover bits of shredded chicken, beef or pork. The 4 oz bags of frozen salad shrimp work very well. If sliced small enough, surimi (imitation crab meat) is very good, too.

Yield: 5 to 6 cakes
Serves: 3 to 4

5 large Eggs
10 oz Broccoli Slaw Mix
½ medium Onion (4 inch), peeled and julienned
1 (5 ½ oz) can solid white Albacore Tuna, drained and flaked

¼ to ½ cup peanut oil


If you haven’t done it yet, make gravy now and hold it in a warm place. (Top of stove or in warmed oven.)

Set large skillet over high heat. Remove from heat and lightly coat with canola oil spray. Return to very low heat while preparing ingredients.

Set oven to warm. Line a baking sheet with a double layer of paper towel and set in oven.

Break eggs into large mixing bowl, (at least 4 quart) and beat well.

Add rest of ingredients and toss with large spoon to mix well.

Pour oil into skillet about an 1/8 inch deep and heat until a drop of mix sizzles instantly.

Using your large spoon, toss mix and pick up a big scoopful. Immediately and gently, set it in the skillet. Mash it down a bit with the spoon. Be sure to stand far back to avoid any grease splatters.

Cook it for a minute or two, until you can see the bottom edge turning brown. Then gently turn it over, again standing far back to avoid any grease splatters. Cook for another minute or so.

Then lift it out of the oil, tilting slightly and leaning against the side of the pan to drain off excess oil. Set it on your prepared tray in the oven. Repeat until all mix is used.


Serve with rice and top with gravy. Bet you can’t eat just one J.

Egg Foo Yung Gravy

By Gail Foley

It’s hard to remember that far back, but I think I first made this in Home Ec in Junior High School. That was Norup Junior High in Oak Park, MI. I have lost and found this recipe a few times over the years. This sauce is what makes me want to eat more Egg Foo Yung. For some reason, it inspires a craving. It is a nicely translucent brown and tastes smooth, savory, salty and tangy with a touch of pepper.

Yield: 1 1/2 cups
Serves: 3 to 4

1 Tbsp Sugar
1 Tbsp Cornstarch
2 Tbsp Soy Sauce
1 Tbsp White Vinegar
A couple dashes of finely ground White Pepper

1 ½ cups Water

For this recipe, you need a measuring tablespoon, a measuring cup for the water, a one quart saucepan and a large spoon to stir.

Combine the first five ingredients in saucepan, in order listed.

Stir well until cornstarch is blended in with no lumps.

Stir in water and bring to a boil, stirring occasionally so that nothing sticks to the bottom.

Reduce heat and simmer until thickened, stirring occasionally.

Ladle over Egg Foo Yung.

Copycat Campbell’s Golden Mushroom Soup

By Gail Foley, February 10, 2014

Eureka! I’ve finally done it! After many years and many web searches, I put together a recipe tonight that worked perfectly.

1 can (10.5 oz.) condensed cream of mushroom soup
2 Tbsp. tomato purée
½ tsp. beef base dissolved in 2 Tbsp. water
1 Tbsp. white wine – Pinot Grigio
1 tsp. soy sauce


Stir together and cook down to desired thickness for your favorite recipe. Mine is Beef Stroganoff.

Sunday, July 20, 2014

Cheesy Stuffed Zucchini Bats

By Gail Foley



Well it’s that time of year again. The zucchini are coming on like gangbusters and there’s always a couple that get away and turn into what we fondly call “baseball bats”. If you've ever grown zucchini, I’m sure you’re familiar with this phenomenon.

A freshly picked “bat” should still have tender skin for this recipe. Poke it with a fingernail to test it. I didn't feel like doing the usual  treatment for very large zucchini – shredding. My other favorite treatment is to cut them into pickle size spears and make dill pickles. I’m not quite ready for pickling yet.

I researched some stuffed zucchini recipes on the internet for something new and different. This recipe from Rachel Ray for Cheesy Zucchini Boats offered two new techniques. She baked the zucchini first, using the same technique I use for winter squash: Cut the squash in half and bake it cut side down. And the more interesting technique was to put the cheese on the bottom, under the stuffing rather than as the usual topping.


1 very large zucchini, 14 inches

¾ lb ground beef (ground sirloin)
½ onion, chopped
1 stalk celery, diced
¼ large orange bell pepper, diced
1 Tbsp chopped garlic
1 teaspoon Italian seasoning
Salt and pepper
1 can (10.5 oz) tomato soup (1 pint homemade tomato soup)
8 slices bread, white balloon (2 Kroger onion rolls + 3 slices white bread)

6 ounces (1 ½ cups) shredded mozzarella
1/2 cup grated Parmesan

Preheat oven to 350°F. Lightly coat a 9x13 inch baking dish with canola oil spray.

Trim the ends from the zucchini, enough to fit in your baking dish. Using a tablespoon, scoop out the spongy center with seeds and discard, leaving a 1/2-inch-thick shell. Place the zucchini shells cut side down in prepared baking dish and bake for 60 minutes.

Meanwhile, heat a large cast iron skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat, while chopping vegetables.

Add the beef, onion, celery, bell pepper, garlic and seasonings to skillet. Cook over medium heat, stirring to break up meat, until no longer pink and vegetables have softened, about 5 minutes. Stir in the tomato soup and bread.

Using tongs, turn over the zucchini shells and line the bottoms with the mozzarella. Pack on the filling. Sprinkle the parmesan on top.

Bake for 30 minutes. Remove from oven and let sit for five minutes. Cut each half crosswise into four pieces.

Serve with a side salad or another vegetable such as corn on the cob or steamed broccoli.


Tuna Romanoff

By Gail Foley


A long time ago, and far, far away, I was a teen working at J.L Hudson’s Department store. I learned to make my first casserole from Joanne, one of the ladies I worked with in the wrapping department. It was with some excitement, we would have a ladies’ night at her house and cook. This casserole is so rich and creamy with the salty flavors of tuna and the tang of the olives. It is a favorite even with those who don’t like tuna!

I don’t remember the origins of this recipe. I suspect it might have been from Kraft for the cream cheese. The closest recipe I found on the WWW is linked below. It was published in Sheila Metcalf’s, The Tuna Cookbook, in Jan. 1972, but I was making it two years earlier, in 1970. The original recipe did call for one can of tuna, but we always felt it was better with two cans. And the more olives the merrier! We didn’t bother with chives or the breadcrumb topping.

Serves 8

8 oz wide egg noodles
5 Tbsp butter
5 Tbsp flour
½ tsp salt
¼ tsp pepper
2 ½ cups milk
8 oz cream cheese, cubed
2 cans tuna (white solid albacore in water), drained and flaked
1 cup pimento stuffed green olives, sliced
6 oz (1 ½ cups) muenster cheese, grated OR sliced

Preheat oven to 350°F. Lightly coat a 2 quart (or 2 one quart) baking dish with canola oil spray. Cook noodles according to package directions.

Make white sauce. Add cream cheese and stir until melted. Stir in tuna and olives.

In prepared baking dish(es), layer ⅓ sauce, ½ of the noodles, and ½ of the Muenster cheese. Repeat. Top with remaining ⅓ sauce.

Bake for 30 minutes. Let set five minutes before serving.

This makes a full meal with a side salad, steamed broccoli or another fresh vegetable.

Eat one casserole now and freeze the other for later. Cool it and wrap well with saran wrap and foil..

Tuna Romanoff

Tuna Romanoff

Serves 6

8          oz                    Flat egg noodles
2½       cups                 Medium white sauce
8          oz                    Cream cheese
1          (6 oz) can        Tuna; drained, flaked
½         cup                  Green olives; pimiento-stuffed, sliced
2          Tbsp                Chives
6          oz                    Muenster cheese; sliced
1          cup                  Bread crumbs
2          Tbsp                Butter; melted

Cook noodles according to package directions and drain. In saucepan, heat white sauce and add cream cheese, which has been cut into cubes. Cook and stir until the cheese has melted. Stir in tuna, olives, and chives. In a greased casserole, make layers of sauce, noodles, and Muenster cheese slices, starting and ending with sauce. Toss bread crumbs and butter together and sprinkle over casserole. Bake at 350°F for 30 minutes. 

From: The Tuna Cookbook, Sheila Metcalf, Doubleday, Jan 1, 1972

Basic Cheese Sauce

By Gail Foley


Cheese sauce is a basic white sauce with cheese melted in it. Start with Easy Peasy White Sauce and add cheeses.

The flavor and texture depend on the cheese used. Don’t use a stringy cheese like Mozzarella. At least, only a little bit. You want a cheese that will melt and has good flavor. Cheddar, Colby, Muenster, Swiss, Jack and American cheeses are good in any combination. Please use American cheese, NOT "cheese food". American slices can be dropped in a few at a time and stirred until melted. If cream cheese is needed, I use lower fat Neufchâtel instead. Just cut off small chunks with a wire cutter and drop them into the bowl. The addition of some grated Parmesan and Romano adds good flavor, but by themselves the texture is a bit grainy.

Experiment with those leftover bits of cheese hanging around in your refrigerator. But no extra mold please! The natural mold from cheeses like Bleu and Roquefort is eminently acceptable.

This can be made lower in fat with skim milk and low fat cheese. If you need pepper for flavor, use finely ground white pepper so there aren't any dirty specks. Cheese is usually pretty salty so be wary of adding additional salt.

2 cups white sauce
1 cup shredded cheese

While white sauce is still hot, add cheese and stir.
Microwave another minute and stir, if needed, to completely melt the cheese.
If more cooking is needed to thicken or melt cheese, repeat the one minute cook and stir as needed.


Yields about 3 cups.

Easy Peasy White Sauce

AKA Béchamel Sauce
By Gail Foley

With the advent of electric appliances, I gave up that convoluted mess of frying flour in butter and then trying to mix in the milk without making lumps. Also known as making a “roux”. Get real! Until the power goes out, or you really need that browned flour, you can revert to the classic method. My method is easier, quicker and low-fat. Only an elite gourmet palate could tell how I cooked my flour! And I barely miss the butter, especially since this is usually the base of a recipe, not eaten for itself.

The cooking times are based on a microwave power of about a 1000 watts. Newer microwave ovens are often of higher wattage. Adjust the power level to 70% or so, if the flour cooks too quickly into a hard layer in the bottom of the bowl. If by some circumstance, your microwave oven only cooks at 700 watts or so, then lengthen the cooking times accordingly.

For thin white sauce use 2 tablespoons flour. For a thick white sauce, use 1/3 to ½ cup flour.

If you have to have butter, just throw it in the blender and whiz it with the milk and flour. It will melt quickly in the microwave and stir right in.

Once you learn how your microwave cooks, this recipe is easy-peasy!

Yield: 2 cups

2 cups milk
¼ cup flour
Dash of salt and ground white pepper

Pour milk into blender, measuring by marks on side of blender jar. Add flour, salt and pepper. Cover and stir until blended, about 30 seconds.

Pour into 6 cup glass microwaveable bowl. Microwave on high for 2 minutes. Stir with whisk, scraping sides and bottom of bowl and breaking up any lumps that may have formed.

Microwave for 1 ½ minutes. Repeat stirring with whisk.

Microwave for 1 minute. Repeat stirring. If still not done, cook another minute or so as needed to achieve desired thickness.

Saturday, April 26, 2014

Corn Fritters with Ham

By Gail Foley


Every weekend morning, I cook breakfast. Well, if I am not working. The first thing I hear from my son, Thomas, is “Cook eggs?”, if I am not already cooking them when he wakes up. Which is late as usual.

This morning, I had memories of my Grandma Main and the corn fritters she made us as children. They were light, with lots of corn and egg and a little bit of flour to hold them together. We drenched them in butter and syrup. Yummy!

I had not made them in many years and looked up some recipes to refresh my memory. I remembered that there were two main types – northern and southern. One was doughy and one was mostly egg. Since Grandma is from Mackinac Island in northern Michigan, I would guess that the northern ones are mostly egg.

My recipe search yielded lots of recipes, southern, northern, Canadian, and southwest variations but nothing like Grandma’s. So I just had at it. I figured about an egg per ½ cup of corn with a little milk to make the egg fluffy.  I added a generous tablespoon of flour for each egg and put in some baking powder to keep the flour light. I added some diced ham, because my guys like meat with their eggs. I fried them in corn oil to enhance the corn flavor.


They turned out like Grandma’s fritters, with ham! Delicious!

Yield: 6 fritters

4 large eggs
2 Tbsp. milk
1 pint corn kernels, drained
Salt and pepper
1/3 cup flour
½ tsp. baking powder
½ cup thinly sliced deli ham, diced (6 small slices or 2 oz.)
Corn oil
Butter
Maple syrup

Preheat oven to 250°F to keep fritters warm. Line cookie sheet with paper towels to drain fritters.

Heat large skillet (preferably cast iron or heavy stainless steel, heavy aluminum in a pinch) hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while preparing batter.

Put eggs and milk in 8 cup mixing bowl and whisk together.

Add corn, salt and pepper, flour and baking powder in order listed. Fold together with large spoon until all is moistened. Crumble in ham and fold several times until evenly distributed.

Put about a ¼ inch of oil in skillet and turn up heat. When a drop of batter sizzles instantly, place a 1/3 cup of batter in skillet for each fritter. Hopefully, the skillet is large enough to hold three fritters easily. Shake some more pepper over them. Fry at medium heat until nicely browned on bottom. Turn fritters over and brown other side, a few minutes for each side. Remove to paper towels and put in oven to keep warm. Repeat with rest of batter.

To serve, put one or two fritters on a plate. Top with a dollop of butter and a good splash of syrup. Enjoy!


Saturday, April 19, 2014

Bacon, Egg, Cheese and Spinach Casserole

I found this recipe posted on FB and adapted it to a smaller amount and quicker and easier directions. The 9x9-inch dish still serves 8 easily, especially when accompanied by hash browns and fruit.

This is a wonderful breakfast dish. It was moist, tender and tasty. It would also be good with sausage or ham. -Gail



3 cups bread, diced (4 fresh heels from white and wheat bread)
6 eggs
1 1/2 cups milk
1/2 onion, diced
1 ½ cups frozen chopped spinach, thawed and squeezed
1/2 cup Hormel real bacon bits (4-5 slices bacon, cooked crisp and chopped)
1 1/2 cups cheese, shredded (Colby or mild cheddar)

Preheat oven 325°F.

In a large bowl, whisk together the eggs and milk. Add the bread cubes, stir to moisten and let sit while preparing and gathering the rest of the ingredients.

Coat a 9×9-inch baking dish with canola oil spray.

Add onion, spinach, bacon and 1 cup of cheese to bread mixture. Toss together lightly and pour into prepared baking dish.

Sprinkle with  rest of the cheese and bake for about 45 minutes, until puffed and set. A knife inserted in center should come out clean.

Thursday, April 10, 2014

Scalloped Chicken and Potatoes with Green Beans


I did a recipe search for a dish with chicken and green beans. This one popped up in my saved files. I couldn’t find this recipe on Google. You can always count on Russie to have something that tastes good. Thank you so much, Russie! I adapted the ingredients to what I had on hand and decided to layer and bake it like a more traditional scalloped potato dish.

This was so delicious and creamy. The sharp cheddar cheese added a little tang and the spices were a savory whisper of flavor.

Serves 6

1 (1/2 lb.) Chicken breast
2 cups Water from poaching chicken
3 Red potatoes (about 3” round), sliced 1/4 inch thick
1 cup Milk
2 Tbsp. Chicken base
3 Tbsp.  Flour
1 small (3 oz) pkg. Neufchâtel
4 oz. (1 cup) Extra Sharp Cheddar Cheese, shredded
1/4 tsp dried Thyme
1/8 tsp each ground Sage, Garlic powder, Onion powder, Pepper
½ tsp. dried chopped Chives
1 (15 oz) can cut Green beans, drained

To poach chicken: Put chicken breast in pot and cover with water. Bring to boil and turn heat to a low simmer. Cook for 15 minutes. Turn off heat and let stand for 15 minutes. Remove chicken to a dish to cool, saving broth in pot. Pull skin and bones from chicken and save in freezer bag for a future kettle of soup. Shred chicken.

To cook potatoes: Add sliced potatoes to pot with saved broth and bring to a boil. Turn heat to low and cook covered for 15 minutes or until potatoes are almost tender when poked with a fork. Drain potatoes and save broth. Pour broth through strainer and save 2 cups for sauce. Save remaining broth to use in another recipe.

Preheat oven to 350°F. Lightly coat an 8x8-inch baking dish with canola oil spray.

To make sauce: Put the saved 2 cups of broth, milk, flour and chicken base in a blender jar and whisk until mixed. Pour into 2 quart microwave safe bowl and microwave about 2 minutes at a time at 75% power (depending on power of microwave oven) until sauce is thickened, stirring every two minutes.

Drop little chunks of Neufchâtel into the hot sauce and whisk until melted and blended. Add shredded cheddar and stir until melted and blended into sauce. Stir in herbs and seasonings.

Assemble casserole:
Put about one cup of sauce in bottom of prepared baking dish. Cover with a layer of potatoes (one third of potatoes). Sprinkle with one half of the shredded chicken. Sprinkle with one half of the drained green beans. Add another layer of potatoes (half of remaining potatoes). Drizzle a good cup and a half of sauce over casserole. Continue layering with remaining chicken, beans, potatoes and sauce.

Bake for one hour or until bubbly and top is golden brown. Remove from oven and rest for 15 minutes before serving.

Serve with a side salad or steamed vegetable - broccoli or asparagus. Yummy!
---------------------------

Original recipe: Russie <russie2003@*******.net>
Subject: [dailyrecipes] ---Scalloped Chicken and Potatoes---with Green Beans---
Date: 1/18/2007 10:51 PM


SCALLOPED CHICKEN AND POTATOES

2 1/2 pounds red potatoes, sliced 1/4 inch thick
14.5 oz can chicken broth
8 oz pkg cream cheese
1/2 tsp dried thyme
1/4 tsp each dried sage, garlic powder, salt, pepper
1 cup milk
3 tbs flour
1 tsp chicken bouillon granules
4 scallions, chopped
1 1/4 pounds boneless skinless chicken breasts, cut into 3/4 inch cubes
10 oz pkg frozen cut green beans
1 1/2 cups shredded Swiss or harvarti cheese

In pot, cook potatoes in 1 cup broth, covered, 15 min. until almost tender. Whisk cream cheese and next 8 ingredients and remaining broth and scallions in bowl. Add chicken and cream cheese mixture to potatoes in pot. Cover, simmer 5 min. Stir in green beans and Swiss or harvarti cheese, cook 10 more min. or until chicken is cooked through. MAKES 6 SERVINGS.*

Sunday, November 10, 2013

Toad in the Hole - West Virginia Style

This is a traditional British dish akin to their Yorkshire Pudding. But in West Virginia as in other parts of Appalachia, we have great pork products. This recipe uses those tasty little rolls of sausage. We bought several pounds from the FFA at the Harvest Festival and I wanted to try this dish with the last of them.

The British would traditionally serve this for dinner with lots of onion gravy and mashed potatoes. But in my house, sausages cooked in essentially pancake batter are breakfast fare and best topped with maple syrup.

I used a blender to mix the batter, but a bowl and whisk would work as well. Be sure to use a deep baking dish. This batter rises like a soufflé or popover.

This was very tasty and good looking with the nicely browned sausages peeking through the lightly browned and fluffy baked custard (pudding?). It was not soggy and not dry – just right. Yum!

Serves 3 to 4

1 cup milk
2 eggs
1 cup all-purpose flour
¼ teaspoon salt

2 Tbsp bacon grease

10 (1/2 pound) skinless pork country sage sausages  


Put milk, eggs, flour and salt into blender jar. Cover and process at medium speed until smooth, scraping down sides as needed. Let rest 30 minutes.

Set oven to 450ºF. Lightly coat a deep two quart baking dish with canola oil spray. Drop bacon grease in dish and put it in the oven to preheat.

Fry sausages in skillet until just browned. Take off heat and set aside until batter is ready. (When thirty minutes of rest is done.)

When batter is rested, open oven door, slide out oven rack a bit and lay sausages in hot baking dish. Pour and scrape batter out of blender and over sausages.

Close door and do not open for thirty minutes. Do not bang or stomp in kitchen so as to jar batter while it rises. The secret to a fluffy dish is the hot fat, the hot oven and no jarring.

Serve immediately, as it deflates as it cools.

Top with hot maple syrup, and serve with an over-easy egg and some fresh fruit on the side.

Tuesday, August 13, 2013

Simply Elegant Chicken à la King

By Gail Foley

Creamed chicken dishes have been around for hundreds of years. Chicken à la King  can be traced to the 1890’s mostly in the New York/Philadelphia region. The earliest print documentation I found was (14 December 1893). Alumni of Princeton College luncheon. New York Times. It became very popular in the middle of the 20th century especially with women’s clubs, mess halls, and board luncheons all across the United States.

The vegetables should be sparse and fine. The sauce should be thick, rich and creamy. The chicken should be delicate.

Serves 4

¼ cup finely minced onion
1/2 green pepper, finely diced
1 can (10.5 oz.) condensed cream of chicken soup
½ cup mayonnaise
3 oz. Neufchâtel (low-fat cream cheese)
¼ cup milk
1 can (4 oz.)  mushrooms (stems and pieces), drained
1 chicken breast, poached and shredded ½ inch, (no skin or bones)
1/2 teaspoon ground sweet paprika
1 Tbsp. Cream sherry
2 Tbsp. pimiento (canned sweet red pepper), finely diced
Hot toast points, (4 slices quartered)

Season skillet with canola oil spray.
Sauté onion and green pepper.
Stir in soup, mayo and milk. Heat to almost boiling. Stir in Neufchâtel until melted.
Stir in sherry, paprika, chicken and pimento. Heat to almost boiling.
Serve over toast points.

Notes:
Used minced onion in place of onion juice. Could also grate onion.
Used cream of chicken in place of flour, butter, salt, cream and chicken broth.
Used mayonnaise in place of egg yolks, butter and lemon juice.
Used 1 can of mushrooms in place of thinly sliced fresh mushrooms.
If using fresh mushrooms, sauté with onion and peppers.
Added Neufchâtel to make thicker, richer and creamier.
Can use red bell pepper instead of pimento, but sauté with onion and green pepper.

Recipe for the original CHICKEN A LA KING

SOURCE: The New York Times, 14 April 1980, an article by Craig Claiborne citing a circa-1900 brochure from the Brighton Beach Hotel.

“Melt two tablespoons of butter and add one-half of a green pepper shredded and one cup of mushrooms sliced thin. Stir and cook five minutes and then add two level tablespoonfuls of flour and a half teaspoonful of salt. Cook until frothy and then add one pint of cream and stir until the sauce thickens. Put this all in a double boiler, add three cups of chicken cut into pieces and let stand to get very hot. In the meantime, take a quarter of a cup of butter and beat into the yolks of three eggs, one teaspoonful of onion juice, one tablespoonful of lemon juice and one-half teaspoonful of paprika. Stir this mixture until the eggs thicken a little; add a little sherry and finally shredded pimento before serving on toast.”





Dad's Open-faced Broiled Tomato Sandwich


By Gail Foley

One of my earlier memories of my father is of his tomato garden. He would grow these large Beefsteak tomatoes - most often Big Boys. This is what he made with the first ripe tomatoes.

1 slice Bread
1 slice American Cheese
1 slice of a large fresh Tomato
Malt vinegar
Ground black pepper

Preheat oven broiler.
Lightly coat a small sheet of aluminum foil with canola oil spray.
Assemble sandwich on foil – Lay down bread, then cheese, then tomato.
Put under broiler, a couple of inches from flame. Watch it carefully!
When cheese is browned, remove from broiler to plate.
Sprinkle with malt vinegar and pepper.

It is easier to eat with a fork, but have some fun trying to pick it up and eat it like a sandwich!

I should note that Dad's bread of choice was Wonder Bread. I favor a heartier bread and would recommend Sourdough, Italian or French bread. I have also liked it on various wheat breads.

My Favorite Raisin Bread and Cheddar Sandwich


By Gail Foley

I have enjoyed this sandwich since I was a child. It is probably the first recipe I created. The combination of sweet and salty, sour and bitter is a delight to the taste buds. The combination of crunchy, gooey and creamy textures is also pleasing. It is better at room temperature, when the bread and raisins are soft and the cheese is creamy.

2 slices Raisin Bread (Frosted even better!)
French’s Prepared Yellow Mustard
1 thick slice Extra Sharp Cheddar Cheese

Generously cover one side of each slice of bread with mustard.
Lay cheese on one slice of bread and cover with other slice of bread - mustard inside.
Cut diagonally into wedges and enjoy!

Wednesday, July 24, 2013

Crock Pot Stuffed Whole Cabbage


Richard harvested four cabbages. Not really enough for a crock of kraut yet, but I need to use them up. I remembered a Paula Deen recipe I was going to try last year for a whole cabbage, stuffed and barbecued.

After reviewing several recipes on the www, I decided to hollow out a cabbage, place it on a bed of the removed chopped cabbage in a crock pot. I made a meat stuffing reminiscent of our traditional family turkey stuffing and when almost done, I topped it with a tomato cheese sauce. It cooked for four hours on high.

It was absolutely, deliciously different! The main drawback was being afraid to remove the whole hot cabbage to a platter for a beautiful display! After it cooled down, I was able to remove the leftover half cabbage entirely to a casserole dish for storing.

Serves 6-8

1 good size cabbage (needs to fit in crock pot with maybe an inch to spare)
1 cup diced onion
1 celery stalk, diced
1 lb. lean ground pork
2 Tbsp. ground Poultry seasoning
Salt & pepper
2 cups diced bread
2 eggs, beaten
2 cups chicken broth
1 can (10.5 oz.) condensed tomato soup
1 cup shredded sharp cheddar cheese

Set up crock pot and coat inside with canola oil spray.

Prepare cabbage: Trim cabbage of ragged outside leaves and remove core. Cut circles around core to within an inch of bottom of cabbage, remove pieces leaving a nice one inch shell all around.

Dice removed cabbage and place in bottom of crock pot. Sprinkle with half cup of diced onion and 1 cup of broth. Set cabbage on top of diced vegetables. Turn crock pot on high.

Prepare stuffing: Heat 10 inch heavy skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while gathering and preparing ingredients. Turn heat to medium and sauté onion and celery with pork and poultry seasoning until pork is no longer pink. Turn off heat. Toss with bread cubes. Stir in 1 cup broth and eggs.

Put stuffing in cabbage. Cover crock pot and cook on high for four hours. Every half hour or so baste cabbage with juices from bottom of crock pot. A turkey baster comes in handy here.

After 3 ½ hours, mix tomato soup with cheddar cheese. Heat in microwave to melt cheese, stirring frequently. Pour over top of cabbage and cook for another half hour or so.

Cabbage is done when ribs near top are tender when poked with a fork.

Slice wedges from outside into center and scoop onto plates for serving.

This was very delicious accompanied by Buttermilk Mashed Potatoes.

Saturday, July 20, 2013

Easy Creamy Savory Polenta


I have tried making polenta before, but it was nothing to write about. It was yucky. Not even as good as grits. Then I saw this recipe, Polenta and Egg Breakfast, and thought I would give it a try. I didn't know which cornmeal to use. I had regular yellow corn meal I use for corn bread and a fine white self-rising cornmeal.

After research on the www, I discovered some interesting facts:
From Cook’s Illustrated: Baking soda added to the cooking liquid softens the endosperm, reducing the time it takes for gelatinization to occur, which in turn, shortens the cooking time;  and use degerminated cornmeal.

From wikipedia: “Polenta has a creamy texture due to the gelatinization of starch in the grain, though it may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used.

From Chowhound: For creamy polenta, the ratio of water to polenta is 5:1.

I decided to use the self-rising cornmeal. It already has baking soda in it, it is degerminated and the fine texture would probably give a creamier texture than coarse ground.

I brought the water to a boil and whisked in the cornmeal. Yuck, a bunch of lumps. I threw it out and started over. If I want a no lump gravy, I quickly stir small amounts of water into the flour. Then stir the loose paste into simmering broth. For the creamiest oatmeal, I stir the oats into cold water. So I put the cornmeal into the pan first, whisked in cold water gradually, then brought it to a boil.

Hooray! Success! This recipe is very smooth and creamy. I even snacked on the cold leftovers.

Serves 2-4

1/4 cup Self-rising Cornmeal
1 1/4 cups Water
1/2 tbsp Butter
1 Tbsp Milk
1 Tbsp grated Parmesan Cheese
2 Tbsp grated sharp Cheddar Cheese
Dash hot sauce
Dash ground black pepper

Put corn meal in 1 quart saucepan with a tight fitting lid. Slowly stir in cold water with a whisk, eliminating all lumps. Bring to a boil stirring frequently. Cover tightly and turn heat to very low, barely a simmer. Set timer for 20 minutes. Stir every five minutes. After 15 minutes, stir in milk and butter. After 20 minutes, stir in the cheese, hot sauce and pepper. Taste for seasoning. Cover and let set at least five minutes or until rest of meal is ready to serve.

Thursday, June 13, 2013

Velvet Chicken and Pork with Broccoli and Snap Peas


Now that I am cooking for just three, there are bits and pieces left over. I picked my first snap peas and some broccoli side shoots had to be harvested. (BTW, I saw the first white cabbage moths today.) I had a small piece of pork and another of chicken. Why not combine them? I was thinking of the wonderful creamy tenderness of velvet chicken and thought that pork loin would benefit from this treatment also.

Have all your ingredients prepared and ready to go before starting to stir fry. Once the wok is hot and you start stir frying, time moves along quickly. Advance preparation is a must. You can prepare the vegetables and sauce while the meat is marinating and the rice is cooking.

Serves 4

6 oz boneless skinless chicken breast (1 small half)
6 oz boneless pork loin (1/2” chop)
1 egg, separated
2 ½ Tbsp cornstarch
2 Tbsp cream sherry
2 Tbsp golden soy sauce
1 Tbsp chicken base
1 cup water
1 Tbsp sugar
2 shakes hot sauce
dash white pepper

1 cup white rice
2 cups water

6 cups of water

1 Tbsp sesame oil
½ cup diced onion (½ inch dice)
1 Tbsp minced ginger
1 Tbsp minced garlic
2 cups broccoli, cut into bite-sized pieces
1 small can (6.5 oz) mushroom pieces and stems, squeeze drained
2 cups snap peas

Cut the meats across the grain into very thin slices. Combine egg white, 1 tablespoon corn starch, 1 tablespoon sherry and 1 tablespoon soy sauce in a medium bowl. Stir until the cornstarch is completely dissolved. Add the meat pieces and toss with a spoon until completely coated. Cover and place in the refrigerator to marinate for 30 minutes.

Put rice and water in rice cooker or 4 to 6 cup pan with tight fitting lid. Bring to boil. Immediately turn heat to very low for 20 minutes. Remove from heat. Do not lift cover. Let steam for five minutes before fluffing with fork to serve.
Put 6 cups of water in a 2 quart saucepan and bring to boil over high heat.

Heat wok hot and dry. Remove from heat and coat lightly with canola oil spray. Return to very low heat to season, while preparing vegetables, meat and sauce.

Clean and prepare vegetables and set aside on a paper plate or dish for each.

In a small bowl, make up sauce with remaining 1 tablespoon soy sauce, 1 ½ tablespoon cornstarch and 1 tablespoon sherry, stirring until cornstarch is dissolved. Stir in chicken base until smooth and dissolved. Stir in water, remaining egg yolk, sugar, hot sauce and white pepper. Set aside.

When water boils, remove from heat and place meat with marinade in the hot water. Separate the meat with a spoon and let it sit in the hot water for five minutes to poach. Drain meat, put in a dish and set aside.

Heat wok to very hot. Add 1 tablespoon of sesame oil. Stir fry onions for about 1 minute or until they start to look translucent. Add garlic and ginger and stir fry about 10 seconds.

Add broccoli. Stir fry until hot, about 1 minute. Sprinkle with a tablespoon of water and cover for 1 minute. Remove cover and stir some more. Replace cover for another minute. Repeat as necessary until  broccoli starts to change color to bright green.

Add mushrooms and snap peas and stir fry another minute, until hot. Add meat and stir fry for a minute. Cover for a minute. Repeat until hot and peas are changing color to bright green.

Stir in sauce mixture. Cover for a minute. Repeat stirring and covering, just until sauce has thickened.

Serve over rice.