Get Real Cooking

Hilltop Herbs Ranch Dressing

2011-12-18T15:05:00.000-05:00

I also brought some veggies and dip to the Nursing Graduation Pinning Ceremony yesterday. They were consumed about as fast as the Mini Frittatas. I received some requests for my Ranch Dressing recipe. Here it is.

I first tried my hand athomemade Ranch Dressing in the mid 70’s. A co-worker brought a homemade ranchdip to one of our pot-lucks at the dental lab and gave me the recipe. I havesince lost her recipe, but when I started Hilltop Herbs in 1989, it was one of thefirst seasoning mixes I developed for bulk sales. It was a very good seller. Ihave often wondered about the origin of Ranch Dressing. Here is some info from Wikipedia.It has more detail than the blurb from Hidden Valley.

“In 1954, Steve and GayleHenson opened Hidden Valley Ranch, a duderanch near Santa Barbara, California. They servedguests a dressing that Steve had developed. The dressing was popular, and theybegan selling bottles that guests could take home, and later opened a factoryto sell packets of ranch seasoning that had to be mixed with mayonnaise andbuttermilk (packets that are still available to this day). In 1972, the brandwas bought by Clorox for $8 million.^[1]

Clorox reformulated the dressingseveral times to try to make it more convenient. The first change was toinclude buttermilk flavoring in the seasoning so that at home one added milk ratherthan buttermilk.^[1] In1983, Clorox developed a more popular non-refrigerated bottled formulation. At the currenttime, Clorox subsidiary Hidden Valley Ranch Manufacturing LLCproduces ranch packets and bottled dressings at two large factories, in Reno, Nevada and Wheeling,Illinois.^[2]”http://en.wikipedia.org/wiki/Ranch_dressing

As the years have passed, I havechanged my original recipe some more, to lower the sodium and fat content. Ioften substitute non-fat plain yogurt for the buttermilk in a pinch, but theflavor of the buttermilk really makes a difference.

Yield: 1 pint (16 oz.)

1 cup Mayonnaise (low-fat ornon-fat are options)

¾ cup Buttermilk

¼ cup non-fat Sour Cream

1 Tbsp. Sugar

½ tsp. Salt

¼ tsp. gran. Onion

1/8 tsp. gran Garlic

¼ tsp. Parsley Flakes

A couple of dashes of medium hotground Red Chilies (powdered) (to taste) (Cayenne Pepper will do)

Whisk all ingredients togetherin a one quart mixing bowl.

Store in refrigerator - a pintjar with lid works great.

For a thick dip, try mixing 1cup of this dressing with ½ cup plain Greek yogurt or 4 oz. softened Neufchatel(low-fat cream cheese).

For a little different flavor,add ¼ teaspoon ground celery seed, if you can find it, or grind your own, oradd celery salt, but be sure to cut back on the ½ teaspoon of salt. You canalso add a bit of dill weed, or some minced chives.

Mini Frittatas

2011-12-18T01:21:00.000-05:00

December10, 2011

These mini frittatas were served at the buffet after the Christmas performance of “The Night theAnimals Talked” at Arnold’s Creek Christian Church. I was so impressed by thesehandy little appetizers, I asked for the recipe.She told me it was a recipe from Giada and she found it on the Food Network. It makes a very nice appetizerand finger food. She told me that it was easier to sprinkle food in the muffincups first, then pour eggs over them. She also added red and green bell peppersfor a festive appearance. The combination of ingredients to use is endless.

Original Recipeby Giada De Laurentiis

Serves: about 40 mini frittatas

Nonstickvegetable oil cooking spray

8large eggs

1/2cup whole milk

1/2teaspoon freshly ground black pepper

1/4teaspoon salt

4ounces thinly sliced ham, chopped

1/3cup freshly grated Parmesan

2tablespoons chopped fresh Italian parsleyleaves

Preheatthe oven to 375°F.

Spray2 mini muffin tins (eachwith 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in alarge bowl to blend well. Stir in the ham, cheese, and parsley. Fill preparedmuffin cups almost to the top with the egg mixture. Bake until the egg mixturepuffs and is just set in the center, about 8 to 10 minutes. Using a rubberspatula, loosen the frittatas from the muffin cups and slide the frittatas ontoa platter. Serve immediately.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-frittatas-recipe/index.html

December17, 2011

Imade these for the buffet after our Nursing graduation pinning ceremony andthey went like hotcakes. For the meat, I diced the last 4 oz. of smoked chickenbreast from one of my brother-in-law’s smoked chickens, or “cannonballs”, asthey are often called. I sautéed half a diced onion and ¼ of a diced red bellpepper and mixed it with the diced chicken. I dropped a scant teaspoon of thisfilling in each mini-muffin cup. Then I sprinkled a few shreds of Colby cheeseon top. I mixed the egg batter exactly as the recipe but without the ham. Ipoured the egg mix by scooping it with a ¼ cup measure with a spout anddrizzling it over each muffin cup.

Whenbaking, I had to bake one tray for 5 minutes extra and the other for 10 minutesextra. It may be that my oven temp is not exact. I poked them with a toothpickand lightly touched the tops to check for the eggs being cooked enough. If theyfelt a bit runny, I baked them more. I didn’t need to loosen the frittatas atall. After cooling for five minutes, they fell right out of the muffin tin.

Ijust noticed a discrepancy in the recipes. Giada says to use muffin tins with24 cups in each tray. My mini-muffin trays have 12 muffins each. This recipefilled 24 mini-muffins almost perfectly. My trays are 8”x10” and the cupsmeasure 1 7/8” across the top. My yield: 24 mini frittatas

Coconut Blondies

2011-09-24T21:36:00.000-04:00

I had a telephone call from my daughter away at college the otherday. She is working part-time in the dining hall. She heard they were servingBlondies and was eagerly anticipating the meal. She was disappointed that theyweren’t the same ones Mom made. So she called me for the recipe. I looked it upin my computer recipe file and noticed that I collected this one in 1999. Itwas originally from Gourmet, March 1992. I emailed the file to her.

I used to make these quite a bit, especially for pot-lucks. Theyare quite a favorite. I often made a double batch. Two 13 x 9 inch pans fitnicely in the oven. Sometimes, I use some butterscotch chips. Funny, I nevernoticed that I was supposed toast the coconut. I never did that.

1 1/2 sticks (3/4 cup) unsalted butter, softened

1 1/2 cups firmly packed light brown sugar

2 large eggs

2 teaspoons vanilla

1/2 teaspoon salt

1 1/2 teaspoons double-acting baking powder

1 1/2 cups all-purpose flour

1 1/2 cups semisweet chocolate chips

2 cups sweetened flaked coconut, toasted and cooled

Preheat oven to 350°F.

Lightly coat a 13x 9 inch baking pan with canola oil spray.

In a bowl, with an electric mixer, cream together the butter andthe brown sugar. Beat the mixture until it is light and fluffy. Add the eggs, 1at a time, beating well after each addition. Beat in the vanilla.

In a small bowl whisk together salt, baking powder and flour.

Add the flour mixture to the mixing bowl and beat the batter untilit is just combined. Stir in the chocolate chips and the coconut.

Spread the batter evenly in prepared pan.

Bake in the middle of the oven for 25 to 30 minutes, or until itbegins to pull away from the sides of the pan and crumbs stick to a toothpickstuck in the center.

Let the mixture cool completely in the pan on a rack, then, cut itinto squares. (4 x 8)

Yield: 32

Original recipe from: Gourmet |March 1992

Red Cabbage Chili

2011-09-24T20:55:00.000-04:00

Serves 10 – 12

I had a good crop of redcabbage in the garden this year and had to start getting creative. There’s onlyso much pink slaw we can eat. I was thinking of something chili-like with meat,tomatoes and beans, but red cabbage does sweet and sour so well. This was reallytasty. I want another bowl now! And it’s low fat!

1 – 1 1/2 lb. leanground meat (beef, pork, poultry, venison)
1 lg. onion, diced 3/4”
1 Tbsp. chopped garlic
1 tsp. salt
1/8 tsp. pepper

1 can (6 oz.)tomato paste
1 cup water

1 cup red wine

1 cup ketchup

4 lbs. red cabbageheads

1 can (20 oz.)pineapple tidbits with juice
1 can (15 oz.) dark red kidney beans, drained
1 can (15 oz.) black turtle beans, drained

Heat 6 quart kettle hot and dry.Remove from heat. Lightly coat with canola oil spray. Return to very low heatwhile preparing meats and vegetables.

Brown meat with onion,garlic, salt and pepper, stirring frequently to break up themeat in small chunks. Cook over medium heat until meat is no longer pink. Stirin the tomato paste.

Stir in water,wine, ketchup and juice from pineapple.

Cut each cabbageinto quarters and core. Slice each quarter lengthwise into two to three wedges.Cut wedges crosswise into 3/4 inch pieces. Add to kettle and bring to boil overmedium heat, stirring occasionally.

Stir in drainedpineapple and beans. Bring back to boil stirring occasionally. Turn heat to a verylow simmer, cover and cook, stirring occasionally, for 2 hours.

Serve with a bigdollop of non-fat sour cream on top and a dark rye or pumpernickel bread on theside.

Garlic Cartago Potatoes

2011-03-21T13:05:00.008-04:00

My friend, Stan, sent me this interesting and humorous recipe. I post it here in its entirety. For some more South American recipes visit the website of AM Costa Rica.
Thanks, Stan.

http://www.amcostarica.com/food.htm

Cardiologists do not recommend the
editor's bacon and garlic Cartago potato medley.
For recipe, see below.

Cartago shows off complexities
of its cuisine with contest

By the A.M. Costa Rica staff

There is a lot more to the Provincia de Cartago than potatoes, and cooks of the communities have joined together to prove that.

The event last month was another of the culture ministry's efforts to capture the nation's traditions.

When most Costa Ricans think of Cartago, the words chilly and potatoes leap to their minds. The province, centered around the Canton of Cartago is generally higher than communities in the Central Valley. Cartago itself at 1,435 meters is 274 meters (about 900 feet) higher than the bulk of San José.

That may be bad for sunbathing, but the weather is great for temperate vegetable crops, including the potato, carrot, onions and even the chayote. And these work their way into the area's traditional menus.

There are seven other cantons, La Unión, Jiménez, Turrialba, Oreamuno, Alvarado, El Guarco and Paraíso. Each has developed their own variations on food. After all, they have had plenty of time. Cartago was founded in the middle of the 16th century, and Spanish settled in the region due to the healthy climate. The city was the nation's capital until 1823.

The region is also known for its conservatism, so one can expect that the Spanish tradition will be a strong influence on the local foods.

Garlic Cartago Potatoes

By popular demand (Well, we got some e-mails, anyway), we include the editor's famous garlic potato medley shunned by cardiologists the world over.

Ingredients:

2 cans of Imperial (or similar) beer
half pound bacon (200 grams más o menos)
1 large onion
12 toes of garlic (more or less)
12 small (golf ball size potatoes or six tennis ball size) Cartago potatoes
cup of olive oil
Whatever extra seasonings you like such as Italian or Mexican or maybe you like parsley, thyme, bay leaves, or cilantro.

Procedure

Open and start drinking the first can of beer.

Cut into smaller pieces and start frying bacon in large fry pan.

In a few minutes combine chopped onion and chopped garlic in the frying pan. Put in the seasoning you like now. Add about half the oil. Keep heat moderate to let the tastes meld.

Don't forget the beer.

Wash and clean the small Cartago potatoes. Nuke them in a microwave for from 5 to 7 minutes. Then chop them into sixths or eighths.

Don't forget the beer.

Put the potatoes in the same frying pan with the onions, bacon, and garlic for a few minutes. Sprinkle with the rest of the oil. Then after a few minutes transfer the entire dish to a metal or glass baking dish and stick in a pre-heated oven.

Depending on the time for dinner, cover with foil to keep garlic, onions and bacon from burning. Make sure to remove the foil during the last 10 minutes to make the potatoes slices crisp.

Reward yourself with the second beer. (This is really a beer-type dish. But port after dinner goes well, too.)

Serve with beer and meat of your choice, perhaps a pork roast.

West Cork Pork Chops

2011-03-19T20:25:00.001-04:00

I was looking for an Irish pork recipe for this St. Patrick's Day and found this nice website on Irish culture and customs. “The truth is, the menu on March 17th was usually "a nice bit of boiled bacon." Pork is a lot more authentic than salted beef!”

Of course I have a lot of pork, what with two FFA pigs in the freezer. I’m sure going to miss that girl when she goes off to college this fall – for so many things. I found store brand Dijon mustard at Wal-Mart, what a surprise. We buy sorghum at the county Harvest Festival each October and the only beer I could find was a lone bottle of Negra Modelo I had stashed in the pantry.

This turned out so pretty with the onion slices lying on top of each chop and accompanied by Green & Gold Potatoes.

Serves 4 to 6

4 to 6 pork chops, 3/4 inches thick
dash of salt and pepper
1 ½ tablespoons Dijon mustard
¼ cup sorghum
1 large onion sliced crosswise (at least one slice per chop)
1 (12 oz.) bottle dark beer (Negra Modelo)

Preheat oven to 350°F. Coat a 13” x 9” glass baking dish with canola oil spray.
Heat a 10 inch cast iron skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while gathering ingredients.

Trim excess fat from pork chops and sear in skillet over high heat one at a time. As they are browned, place in baking dish.

When all the pork chops are in the baking dish, season with a tiny bit of salt and pepper.
Put sorghum in a small dish and warm in microwave so it will mix and spread easier. Stir in mustard and spread on chops.
Top each chop with a slice of onion.
Pour 1 cup of beer over chops and drink the rest!
Cover with foil and bake for 30 minutes.
Uncover and bake an additional 30 minutes.
Serve with applesauce and Green & Gold Potatoes.

Adapted from: http://www.irishcultureandcustoms.com/2kitch/rPork.html

Green & Gold Potatoes

2011-03-19T20:19:00.001-04:00

I was looking around for a new potato recipe for St. Patrick’s Day dinner. I found a recipe in my files from 1999 for Potato Spinach Casserole. There was no information about the origin of this recipe, so I looked it up on the WWW. It’s everywhere in some form or another.

First, I reduced the fat and salt. Then I had some Yukon Gold potatoes and spinach from Aldi’s. The potatoes had been half price and cheaper than regular. Their spinach is always inexpensive.

Any mashing type potato will do, but the gold gave a nice color with the green of the spinach and chives.

I prefer fresh spinach because it is so tender. Frozen tends to be tough and canned is mushy. I actually used chopped frozen chives, because that was the easiest way to preserve them from my yard.

These potatoes were not only pretty to look at, but very tasty to eat with my adaptation of West Cork Pork Chops posted next. I can’t wait for leftovers.

Serves 6 to 8

6 medium (3 lbs.) Yukon Gold potatoes
1 pkg. (9 oz.) fresh spinach, well washed
1 cup non-fat sour cream
1 Tablespoon dried chopped chives
1 cup (4 oz.) extra sharp yellow cheddar cheese, shredded
dash of salt and ground white pepper

Put 1 quart of cold water in a 3 quart saucepan. Peel potatoes and immediately put in pan of cold water. Cut potatoes into 1 inch pieces and immediately return to pan of cold water. Fill pan with enough cold water to cover potatoes by about 1 inch. Cover and bring to boil over high heat. Set cover off center to release steam, yet contain splashes. Turn heat to medium so that potatoes are just boiling. Cook for 10 to 15 minutes, until potatoes break easily when pierced with fork.

While potatoes are cooking, preheat oven to 350°F and coat a 10” x 6” (1 quart) glass baking dish with canola oil spray.

Put spinach in a 10” stainless skillet or 3 quart stainless saucepan with tight fitting lids. Just stuff it in there. Add ¼ cup water and cover tightly. Bring to boil over high heat. Stir it a bit, put cover back on and cook over low heat for 5 more minutes. Turn off heat and set aside.

Drain potatoes when they are done and mash them with a potato masher right in the pan.

Drain the spinach in its pan by holding the lid just off center and tipping over the sink. Using a hand chopper or two knives, chop the spinach roughly in the pan. Dump the chopped spinach over the potatoes.

Add rest of ingredients to the potatoes and spinach and fold them in gently.

Spoon into prepared baking dish, mounding potatoes as needed.

Bake for 20 to 30 minutes, until hot all through and just starting to brown on top. Check the interior temperature by sticking a fork or knife in the middle and touching it very carefully to your lips.

Hash Brown Potatoes à la Julia Child

2011-03-17T14:54:00.001-04:00

Hash brown potatoes vary greatly depending on the region. They can be fried raw - diced, sliced or shredded. Or they can be fried from diced or sliced, leftover boiled potatoes. My favorite is raw fried shredded potatoes, like the frozen kind. I love them crunchy and browned on the outside and tender and white on the inside. But I always had a gray, gooey mess, until I discovered the secret to tender white hash browns from Julia Child’s very first TV show – The Potato Show.

Julia’s secret to white fried potatoes is to cut them and immediately soak them in cold water – diced, shredded or sliced. Then just before cooking, drain them, drape a linen towel over a colander and dump them into the towel. Then pick it up, wrapping the towel around the potatoes, twisting and squeezing all the moisture out. For wedges and French fries, soak them in water, drain and pat dry between two towels. Soaking in water immediately after cutting, works well when making boiled potatoes, mashed potatoes and scalloped potatoes, too.

These are so quick and easy, and much better (and much less expensive) than the frozen varieties. Serve them for breakfast or as a side dish with dinner. Fry them with added finely sliced or diced onions, peppers or ham. Or like Waffle Hut, top them with just about anything – chili, cheese, onions, peppers etc.

Serves 4

1 pound potatoes, about 2 large
1 Tablespoon oil, such as canola
1 Tablespoon butter
Salt and pepper to taste

1. Heat a 10 inch cast iron skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while preparing potatoes.

2. Scrub the potatoes and peel if you like. Grate and immediately drop into cold water.

3. Just before cooking, drain them, drape a linen towel over a colander and dump them into the towel. Then pick it up, wrapping the towel around the potatoes, twisting and squeezing all the moisture out.

4. Add oil and butter to the skillet. When hot, add the drained and dried potatoes and push down with a spatula to spread evenly in the bottom of the pan.

5. Sprinkle the top with salt and pepper and cook until the bottom is browned and crispy, about 5 minutes.

6. Do not try to flip until bottom is browned, or the potatoes might stick. Flip the potatoes, in sections if necessary, and fry another 5 minutes, or until browned and crispy on the other side.

7. Serve immediately, or keep warm in a 200°F oven.

Potatoes Romanov

2011-03-17T13:44:00.000-04:00

This makes an elegant but simple casserole for a special brunch. I first made it a couple of years ago, when we had a family Christmas brunch instead of dinner. It was a hit and has become a family favorite for dinners and pot-lucks, too!

Serves 8 - 10

6 large potatoes
2 cups (16 oz.) non-fat sour cream
½ cup finely diced onions
1 cup shredded extra-sharp white cheddar cheese
1/4 tsp. ground white pepper
1 Tbsp. butter
1 cup Panko bread crumbs
1/8 tsp. ground sweet paprika

1. Preheat oven to 350°F.

2. Coat a 2 quart glass baking dish lightly with canola oil spray.

3. Scrub potatoes well and boil whole until just fork tender.

4. Drain and cool potatoes very well or they will not shred!

5. Peel potatoes and shred into a large bowl.

6. Gently fold in sour cream, onion, cheese, and pepper.

7. Turn into prepared baking dish.

8. Put butter in 1 quart mixing bowl and cover with wax paper to prevent spatters. Melt on low in microwave, about 30 seconds.

9. Stir in bread crumbs and sprinkle over potatoes. Sprinkle paprika over bread crumbs.

10. Bake uncovered for 30 to 40 minutes until bubbly and lightly browned.

Adapted from: http://www.recipe-a-day.com, 2/26/1999

Banana Bran Bread

2011-03-03T16:46:00.000-05:00

My family has been making this recipe as long as I can remember. Grandma, Mom, my sister and brother all made it. I guess that makes it a family favorite for over 50 years! It’s a great way to use up those leftover bananas, no matter how black they are.

¼ cup canola oil (I use canola, I think they used Wesson)

1 egg, beaten

¼ cup milk

1 ½ cups (2-3) mashed banana

1 ½ cups flour

½ cup sugar

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

1 cup All-bran cereal

½ cup chopped walnuts

Preheat oven to 375°F. Grease a 5” x 9” loaf pan.

In a medium mixing bowl, stir together oil, egg, milk and banana.

In a large mixing bowl, fold together flour, sugar, baking powder and soda, cinnamon and bran.

Pour liquid mixture over flour mixture and stir just until moistened. Fold in nuts.

Turn into loaf pan. Bake 45 minutes or until toothpick inserted in center of loaf comes out clean.

Cool 5 minutes in pan. Turn out onto wire rack to finish cooling.

Delicious sliced warm and slathered with butter.

Broccoslaw Lo Mein

2011-02-27T14:11:00.001-05:00

I have been buying broccoslaw discounted at Kroger’s for a while now. At $1 a bag, it’s a great bargain. But there is only so much ramen salad we can eat. Last week there were six bags marked down and I was tempted, but I don’t have enough recipes to use it up. It keeps pretty well in the crisper.

So far I have used it for greens on paninis and sandwiches, in Egg Foo Yung and stir fries. I have also dropped it in some soups and stews, and on salads. I was brainstorming last night about how to make a pasta dish with it. I thought that angel hair pasta was about the right size to match with broccoslaw and a Lo Mein dish seemed right! It turned out very well. I had to have seconds.

If you check with some Asian food stores, you can find many more varieties of soy sauce. I find the lighter sauces work better with fish and chicken dishes.

Serves 4-6

4 oz. angel hair pasta

2 Tbsp. sesame seed oil

1 bag (16 oz.) broccoslaw

1 Tbsp. chopped garlic

2 eggs

2 Tbsp. light golden soy sauce

1 tsp. fish sauce

1. Boil pasta in large kettle of water until barely al dente. Drain and reserve.

2. Heat wok until hot and dry. Lightly coat with canola oil spray. Return to very low heat while assembling rest of ingredients.

3. Turn wok to high heat. Add 1 tablespoon sesame seed oil and spread it around wok. Add broccoslaw and garlic and stir fry until tender and bright green. Remove from wok and set aside.

4. Heat wok until hot and dry. Add 1 tablespoon sesame seed oil and spread it around wok. Add reserved pasta and stir fry until hot. Add reserved broccoslaw and toss with pasta.

5. Beat eggs well. Beat in soy and fish sauce. Pour over food in wok and toss together until all is mixed and egg is cooked.

6. Serve immediately as a side dish with fish or chicken. Add another vegetable or salad.

Adobo Baked Eggs

2011-02-26T14:15:00.000-05:00

Since I had some leftover Adobo Sauce this week, I thought I would try it in baked eggs. I didn’t want to cook the sausage on the side, so I used a larger baking dish – 12 oz. individual casseroles. I wanted to savor the adobo flavor, so I didn’t spice up the sausage with chorizo seasonings as I normally would.

Serves 4

½ cup Adobo Sauce

½ lb. lean country sage bulk sausage

½ cup diced onion

½ cup diced green pepper

1 Tbsp. chopped garlic

4 oz. (1 cup) shredded mild cheddar

4 oz. (1 cup) shredded Mexican Blend with queso quesadilla

8 corn tortillas

Fresh fruit

1. Preheat oven to 450°F.

2. Lightly coat four 12-ounce individual casseroles with canola oil spray.

3. Put 2 tablespoons of adobo sauce in each dish.

4. Heat a 10 inch cast iron skillet, until hot and dry. Remove from heat and lightly coat with canola oil spray. Return skillet to very low heat while dicing vegetables.

5. In the seasoned skillet, sauté the sausage with onions, green peppers and garlic over medium high heat. Break up the sausage into crumbles, cooking until the meat is no longer pink and the onion is translucent.

6. Put ¼ of meat mixture over the adobo sauce in each baking dish.

7. Crack two eggs into each dish.

8. Put a good handful, (about a ¼ cup), of cheddar cheese on top.

9. Put a good handful, (about a ¼ cup), of Mexican blend cheese over the cheddar to cover completely.

10. Bake until the cheese is melted and lightly browned, 12 to 15 minutes.

11. Remove from oven and set aside for five minutes before serving.

12. While the eggs are setting, heat some corn tortillas one by one until wilted on a hot seasoned cast iron skillet or comal to serve with the egg cups. Stack and wrap the tortillas as they are heated in a large square of aluminum foil.

13. Put each baking dish on a large ovenproof plate to serve. Butter, fold and stack 2 warm tortillas on the side. Serve with fresh fruit – citrus wedges, melon slices, grapes or sliced apples.

Chili Sauce Baked Eggs

2011-02-26T13:40:00.000-05:00

For years, I have made a killer homemade chili sauce. There’s something about the flavor that just grabs me and won’t let go. It’s similar to the flavor of bottled Heinz chili sauce, which can be substituted. My usual recipe was to dump a bunch of chili sauce in a skillet, poach the eggs on top, and melt the cheese over them.

A couple of weeks ago, I was watching one of my regular shows, Chef on a Shoestring on the CBS Saturday Early Show. Chef Michael Schwartz of Miami made Roasted Double Yolk Eggs with Tomato and Asiago. I thought that was a really neat and quick way to bake eggs. I have certainly simplified that recipe. It was very good!!!

Serves 4

1/3 cup chili sauce
8 eggs
1/4 pound extra sharp cheddar cheese, shredded (about 1 cup)

1. Preheat oven to 450°F.

2. Lightly coat four 6-ounce custard cups with canola oil spray.

3. Put a heaping tablespoon of chili sauce in each cup.

4. Crack two eggs into each cup.

5. Put a good handful, (about a ¼ cup), of cheese on top to cover completely.

6. Put the cups on a baking sheet and set on the middle rack of the oven.

7. Bake until the cheese is melted and lightly browned, 12 to 15 minutes.

8. Remove from oven and set aside for five minutes before serving.

9. While the eggs are setting, toast some whole grain bread, English muffins or bagels to serve with the egg cups.

10. Put the cups on a large ovenproof plate to serve with toast and fresh fruit on the side – citrus wedges, melon slices, grapes or sliced apples.

Adobo Sauce for Beef or Chicken

2011-02-25T17:54:00.000-05:00

I created this recipe originally for wet beef burritos. Then I used it for chicken enchiladas. Ladle a quarter cup of sauce over your favorite rolled burrito or enchilada. Top with lots of grated asiago or Colby cheese. Put plates in oven at 350° for about five minutes until cheese is melted and sauce is bubbly on the edges. Serve hot plates in bamboo holders. Very delicioso!

Yield: 3 cups (enough for 12 small burritos or enchiladas)

2 cups water

¼ cup flour

1 tsp. (1 small) adobo pepper canned in tomato sauce

1 can (8 oz.) tomato sauce

1 Tbsp. Beef or Chicken bouillon base

Whisk all ingredients together in a blender.

Put in glass bowl and microwave on high for two minutes.

Whisk and cook for 1 ½ minutes.

Whisk again and cook for one more minute.

Repeat for one more minute if needed to thicken.

Yumasetta – an Amish classic casserole

2011-02-22T10:55:00.003-05:00

Serves 6

I have downsized and lightened this Amish classic casserole for a healthier family meal. Use the low-fat, low-salt versions of the canned soups, if you can find them. Aldi’s sells Light and Fit versions. My family has enjoyed this classic casserole for many years.

Excerpted from: The Best of Amish Cooking, by Phyllis Pellman Good

“What Is The Amish Food Tradition In The New World?”

Many myths exist about the Amish and their food. Separated as they are from the larger world in their dress and transportation choices, they are not immune to the many food options in the grocery stores of their communities. They shop, and so they pick up packaged cereal, boxes of fruit-flavored gelatin and cans of concentrated soup. Although tuna noodle casserole and chili con carne turn up on the tables of Amish homes, and chocolate chip cookies and lunch meats are packed into the lunch boxes of Amish school children, cornmeal mush and chicken pot pie are still favorites. Because the Amish are a living group, despite their regard for tradition, their menus continue to change. Their foods are influenced by their neighbors and the recipes they find on boxes containing packaged foods or in the pages of farm magazines and local newspapers.

http://culinaryclassics.tripod.com/amishmain.html

1 lb. lean ground beef

1 medium Onion chopped (1/4 cup)

1 tsp. brown sugar

1 can (10.5 oz.) condensed tomato soup

8 oz. wide Egg noodles

1 can (10.5 oz.) condensed cream of chicken soup

4 oz. sliced American cheese (not cheese food)

1. Preheat oven to 350°F.

2. Lightly coat a 2 qt. glass baking dish with canola oil spray.

3. Heat an 10 inch cast iron skillet, until hot and dry. Remove from heat and lightly coat with canola oil spray. Return skillet to very low heat while dicing onion and putting water on to boil for noodles.

4. Cook egg noodles; drain. Return drained noodles to kettle and stir in cream of chicken soup.

5. Brown beef and onion in seasoned skillet, stirring to break up meat. Remove from heat. Stir in brown sugar and tomato soup.

6. Layer beef mixture in bottom of prepared baking dish. Layer cheese slices over beef mixture. Layer noodle mixture over the cheese slices.

7. Put in middle rack of oven and bake for 30 minutes.

For a traditional meal, serve with sides of green beans, pickled beets, bread and butter.

Ivy's Fetatziki

2011-02-20T15:29:00.005-05:00

Fetatziki?

I found this recipe on a recipe group and traced it back to the original blog post. They are certainly interesting standing like little towers, but I find it easier and more practical to cut them like boats, then hollow out and fill. Or use very small cucumbers to serve as hors d’oeuvres. Or top large slices with the cheese and decorate with roasted red pepper, sliced black olives and dill.

Ivy has also gathered some great info on Feta cheese. Thank you, Ivy!

http://kopiaste.org/2009/07/fetatziki/

Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that «feta» is protected as a traditional Greek product, and that none of the other EU member nations can use the name.

Feta is a salted curd cheese made from either sheep’s milk, goat’s milk, or a blend. It is sold in many degrees of firmness, ranging from soft and crumbly to fairly hard. Its flavor varies from mild to sharp. Because it is cured (from a week to several months) and stored in its own salty whey or water brine, feta is often referred to as a «pickled cheese.»

Feta does not have a rind or outer hard layer and is usually pressed into square or rectangular blocks. It dries out and sours quickly when removed from its brine; for that reason, blocks of packaged feta cheese are covered with brine, and should be stored, refrigerated, in the brine until used. Feta is available in most supermarkets as a solid block packed in brine, or crumbled.

Feta is used as an appetizer, side dish, and as an ingredient in salads, filled pies, and pastries. Its use in preparing and serving Greek food is almost as imperative as the use of olive oil. Feta may be used in most recipes that call for cheese: vegetable and fruit salads, filled pies, as a topping for or ingredient in cooked rice and tomato-based pastas, as a filling for omelets, in sandwiches, and elsewhere.

Feta has been a favorite cheese in Greece for many centuries. Homer’s «Odyssey» contains several references to cheese which may have been feta cheese. In Greek mythology, the Cyclops Polyphemus was perhaps the first feta cheese manufacturer: carrying the milk that he collected from his sheep in animal-skin bags, he discovered that, days later, the milk had become a solid, savory, and preservable mass – the first feta cheese? Another tale from Greek mythology credits Aristaeus, son of Apollo and Cyrene, with its discovery.

Clifford A. Wright, a writer and cook specializing in the regional cuisines of the Mediterranean and Italy, suggests that the word «feta» may be of ancient Italian origin. Wright says, «the word feta does not exist in classical Greek; it is a New Greek word, originally tyri pheta, or ‘cheese slice,’ the word feta coming from the Italian word fette, meaning a slice of food.»

Source: About.com

I totally agree with the above article and that is the reason why I copied it as it is. I read several other silly articles about feta which were outrageous as Bulgarians, Albanians Turks, Danish and French claim that they have the best feta. Some of them even claim that Greek feta is made only of cow’s milk!!!! How ignorant. That cheese is called Telemes.

Regarding the origin of the word feta, Greek language has borrowed a lot of words not only from the Italian language but also from the English, French, and Turkish etc. These words came back to the Greek language transformed. Here is an example you will all understand:

Μπιζέλι (το) < ιταλ. pisello < λατ. υποκοριστικό *pisellum < λατ. pisum < αρχαίο ελλ. πίσος (ο) | πίσον (το). The word Μπιζέλι = mpizeli meaning (peas in English) in Italian pisello derived from the Latin diminutive pisselum from Latin pisum, which derived from the ancient Greek word πίσος (pisos) and in modern Greek it is now called mpizeli. Greek is a very complex language and to understand ancient Greek it is even very difficult even for us, as well. I made this one day when I was planning to make tzatziki, only to discover at the last minute that the last yoghurt in the refrigerator was eaten by one of my children. I am so grateful they did because we loved it so much. If you love tzatziki, I am sure you will love fetatziki (this is how words and recipes are born)!!! I never imagined how well garlic would match feta. It has a totally different taste than tzatziki, is spicier and makes a perfect mezes for a glass of wine or ouzo. I have been making it ever since and this time I filled the cucumbers with this filling. I decorated it with some Piperies Florinis, which are roasted red sweet peppers. It was really very refreshing and delicious not to mention impressive.

100 grams feta

2 small cucumbers

1 clove garlic

1 tbsp olive oil

2 tbsp dill, finely chopped

freshly ground black pepper

salt

Roasted red peppers or kalamata olives and dill for decoration

1. Wash cucumbers and drain. Carefully scoop out the inside of the cucumber, being careful not to open the edge, reserving the insides. Cut the tip of the cucumber so that it may stand up.

2. Put the inside of the cucumber in a food processor, add the cheese, olive oil, pepper and garlic. Process into a paste. Stir in the dill.

3. Sprinkle the scooped out cucumbers with a pinch of salt and fill with the cheese mixture.

4. Decorate with some bits of sliced roasted pepper or black kalamata olives and dill.

5. Refrigerate before serving.

Note: Use small cucumbers which do not contain seeds and have less water. Otherwise, seeds have to be removed and the cucumber insides must be processed separately from the feta and oil so it can be drained.

Grandma Fewless’ Sour Milk Sugar Cookies

2011-02-20T13:34:00.002-05:00

When I was a child, I would “help” Grandma make these cookies. It was great fun (messy too!) and the prize was a fresh warm cookie, sweet and soft. This recipe puffs up to make great sugar cookies.

Yield: 3 dozen

1 cup milk

1 Tbsp. white vinegar

6 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

¼ teaspoon ground nutmeg

1 pinch salt

2 1/2 cups white sugar

1 1/2 cups shortening

3 eggs, beaten

1 teaspoon vanilla extract

1. Preheat oven to 350°F. Grease cookie sheets.

2. To make sour milk, add vinegar to milk, and let stand for 5 minutes.

3. In a medium bowl, stir together 4 cups flour, baking powder, baking soda, nutmeg, salt, and sugar.

4. Cut in the shortening until the mixture resembles coarse crumbs.

5. Stir in sour milk, beaten eggs, and vanilla. Add the remaining flour. Stir and handle as little as possible or the dough will toughen. Dough should be very soft.

6. Toss the whole batch of dough on a heavily floured surface. Pat it out with a liberal dusting of flour to about ½ inch thick. Lightly roll out dough with a rolling pin to ¼ inch thick. Cut with 2 ½ inch biscuit cutter, pressing straight down. Do not twist. Lift gently and carefully with spatula. Toss gently between hands to shake off excess flour. Place cookies 2 inches apart on the prepared cookie sheets.

7. Put some sugar in a salt shaker and sprinkle cookies with sugar.

8. Bake for 8 to 10 minutes. Cool on brown paper.

Double Fudge Brannies

2011-02-17T18:15:00.000-05:00

I created these cookies some thirty years ago to fill a craving a friend and I had to just stuff ourselves with something rich and chocolaty and still claim some redeeming value. This is really a chocolate chip cookie on steroids and health food. Ha ha!

Beware how many you eat! I took a batch to a Halloween party and the kids made a raid on them. All the moms knew if their kids were guilty by the next morning. ;-)

Yield: 5 dozen

2 cups unbleached flour

1 cup cocoa, powdered

1 tsp. baking powder, (no aluminum)

1 cup wheat bran

1 cup butter, room temperature

1 cup peanut butter, chunky or smooth

3/4 cup sugar

3/4 cup brown sugar, packed

3 eggs

1 Tbsp. vanilla extract

1 (12 oz.) bag chocolate chips, (2 cups)

1. Preheat oven to 350°F.

2. Sift together flour, cocoa and baking powder.

3. Cream butter and peanut butter together with sugar and brown sugar.

4. Beat in eggs and vanilla.

5. Stir in flour one cup at a time.

6. Fold in chocolate chips.

7. Roll a teaspoon of dough in a ball and place on ungreased 10x15 inch baking sheet, 2 inches apart.

8. Flatten lightly with a drinking glass dipped in sugar. Repeat to fill cookie sheet (about 13 cookies).

9. Bake for 9 - 11 minutes, until just set. A slight depression should remain when touched lightly with a fingertip. Cookies should still be soft, like a moist brownie. If baked too long, they will be firm and dry.

10. Remove from baking sheet to cool on brown paper. (A paper grocery sack works well.)

11. When cooled, store in an air-tight container to retain moist texture.

Black-eyed Pea Gravy with Eggs

2011-02-12T16:12:00.004-05:00

I first created this recipe in 2002 and have refined it over the years. This is a take-off of the ever popular Biscuits and Gravy. I was amazed, but the kids ate every bit of this!

Serves 6

canola oil spray

1/2 lb. bulk country sage pork sausage

1 med. onion, diced

1 stalk celery, diced

1/2 tsp. sweet paprika, ground

¼ tsp. thyme, c/s

1/8 tsp. black pepper, ground

¼ cup flour

2 ½ - 3 cups milk

1 Tbsp. chicken bouillon base

1 can (15 oz.) black-eyed peas, drained

6 slices toast, cut diagonally (toast points)

6 eggs, poached

1 cup shredded mild cheddar or Colby cheese

Heat a 10 inch cast iron skillet until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while dicing vegetables.

Sauté sausage, onion and celery with spices, breaking up sausage into crumbles, until onion is translucent and sausage is no longer pink.

Stir in flour.

Stir in milk and chicken base.

Stir in peas and cook over medium heat until just boiling, stirring constantly.

Set four toast points on each plate. Cover with a scoop of gravy. Place poached egg on top. Cover with a half scoop of gravy. Sprinkle with cheese.

Serve with fresh fruit – grapefruit halves, citrus or apple wedges, a clump of grapes or fruit salad.

Option: Instead of toast points, serve over an English muffin or a biscuit. If you are lucky enough to have fresh shelled black-eyed peas, add them to the skillet after sautéing the onions, celery and sausage. Cover and let simmer over low heat for 10 minutes or so before stirring in the flour and making the gravy.

Mexican Crab Rice

2011-02-02T19:12:00.002-05:00

My oldest son likes this so much, he asks for it for his Birthday dinner. I created it for a nice rice dish to take to pot-lucks.

Serves 4-6

1 Tbsp. canola oil

½ cup diced onion

1 cup white Basmati rice

1 ½ cups water

½ cup tomato sauce

1/4 tsp of your favorite hot sauce (Tabasco chipotle is real nice!)

1 can (3.5 oz.) chopped green chilies

1 Tbsp. chicken broth base

1 cup non-fat sour cream

1 cup shredded Monterey Jack cheese (reserve 2 Tbsp.)

1 can (6 oz.) flaked crab meat

In 6 cup stainless sauce pan with a tight fitting lid, sauté onions in oil until translucent.

Add rice, stirring constantly until rice whitens and is slightly toasted.

Stir in water, tomato sauce, chicken base and green chilies.

Bring to boil, cover tightly, turn heat to absolutely the lowest heat possible.

Cook for 20 minutes. Do not lift lid. Remove from heat and let sit for five minutes before lifting lid.

Fluff rice with fork. Gently toss with sour cream, cheese, and undrained crab meat.

Turn into a pretty casserole for an attractive presentation. Sprinkle with reserved cheese.

Serve immediately or put in insulated carrier and take to pot-luck.

Pumpkin Chili

2010-10-31T13:32:00.003-04:00

I took this to the community haunted hayride last night. Pumpkin chili IN a pumpkin was a big hit for the Halloween party! For a festive presentation, carve a relief design on the side of the pumpkin. I cut a notch in the lid and top of the pumpkin to fit my ladle.

This recipe filled the pumpkin about ¾ full, just enough to transport on the floor of the car protected by my daughter’s feet, without spilling. But drive carefully.

Amazingly, the pumpkin was a great insulator. It wasn’t too hot to carry and the chili retained warmth for a long time outdoors. They ate it all and the dish is disposable, just bring home the ladle!

I waited until Friday to shop for my pumpkins. By then, Wal-mart had them marked down to $2 each. I picked one for the chili, one to carve and as a bonus I picked up a huge winter squash they had thrown in the bin, not realizing it was not a pumpkin. A tremendous savings, since the best price I have found for winter squash is 99¢ per pound!

Serves 20

Ingredients
1 pound boneless pork loin, well trimmed of fat and diced 1/2”
1 cup onion, peeled and diced 1/2”
2 cups red, yellow and green bell peppers, seeded and diced 1/2”
3/4 pound butternut squash, peeled, seeded and diced 1/2” (almost 4 cups)
2 Tbsp. chopped garlic
2 Tbsp. chili powder
2 tsp. cumin, ground
1 tsp. oregano, dried and crumbled
2 cups homemade chicken broth (or 1 (14.5 oz.) can)
1 quart cut tomatoes (or 2 (14.5 oz.) cans diced)
1 can (15.5 oz.) black beans, drained
1 can (15.5 oz.) white hominy, drained
Salt and pepper to taste
Hot pepper sauce to taste (optional)
1 pumpkin shell and lid, 10”x10”

Directions
1. Season a 5 quart kettle over very low heat: Heat kettle until hot and dry. Remove from heat and lightly coat with canola oil spray. Return to very low heat while dicing the meat and vegetables.
2. Prepare pork and veggies and assemble the rest of the ingredients.
3. Sauté pork, peppers and onion over high heat, stirring frequently, until meat is browned and onion is translucent.
4. Add squash and seasonings and cook, stirring frequently, until squash is heated through.
5. Stir in rest of ingredients and bring to a boil, stirring occasionally.
6. Adjust seasonings and add salt and pepper to taste.
7. Cover and simmer over low heat for an hour or so, stirring occasionally.
8. Spoon into prepared pumpkin and serve.

Inspiration from:
http://www.lhj.com/recipe/pork/pork-chili-filled-mini-pumpkins/
© Copyright 2010, Meredith Corporation. All Rights Reserved

Zucchini with Spicy Custard Top

2010-08-18T16:00:00.000-04:00

I created this from a couple of recipes I learned many years ago. About 1980, a roommate from Seattle made a sauce of eggs and mayonnaise that she poured over casseroles and baked. Thanks, Joan! Then I found Elizabeth Lambert Ortiz’ recipe for Calabacitas con Huevos. It became a favorite. So I combined the two ideas and made this. It is very good! It could be lower in fat by using low-fat mayonnaise and low-fat cheeses.

Serves 4-6

½ lb. lean ground pork

1 Tbsp. Hilltop Herbs Hot Italian Sausage Seasoning

1 medium onion, diced 1/2” (1 cup)

1 medium zucchini, (8”) diced ¾” (2 cups)

2 large tomatoes, diced ¾” (2 cups)

½ cup (2 oz.) shredded mild cheddar

½ cup (2 oz.) shredded mozzarella

3 eggs, beaten

1 cup mayonnaise

½ cup grated Parmesan/Romano

2 Tbsp. Texas Pete Hot Sauce (A buffalo wing sauce not like tobasco)

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

Mix pork and sausage seasoning. Sauté pork and onion in skillet over medium high heat, breaking pork into large crumbles, until well browned.

Stir in zucchini and tomatoes and continue to sauté and stir until vegetables are hot. Cover, turn heat to low and simmer for 5 - 10 minutes, until zucchini is just tender.

Whisk together beaten eggs, mayonnaise, grated cheese and hot sauce. Pour evenly over zucchini mixture. Cover and simmer over low heat for 10 -15 minutes until eggs are set.

Serve immediately with rice and a salad.

Hilltop Herbs Hot Italian Sausage Seasoning

2010-08-18T15:57:00.001-04:00

This is a seasoning blend I developed when I was selling herbs and spices. This recipe makes enough to season six pounds of ground pork. Use 4 tsp. to season one pound of ground pork.

1 Tbsp. ground sage

1 Tbsp. ground marjoram

1 Tbsp. ground black pepper

1 Tbsp. ground paprika

1 tsp. ground bay leaf

1 tsp. granulated garlic

1/2 tsp. hot ground cayenne

Mix or grind these spices together.

Stir in the following spices.

2 tsp. whole fennel seed

1/2 Tbsp. crushed red pepper flakes

2 Tbsp. sea salt

Keep in an airtight jar, preferably in the freezer, if you won’t be using it soon.

Easy Homemade Macaroni and Cheese

2010-08-18T14:03:00.003-04:00

I have made this for quick dinners for many years. It is made just like Kraft in the box, but the real ingredients taste so much better. I make this recipe to use up bits of leftover cheeses. I have not found a cheese we didn’t like. I once made it five cheese macaroni with bits of Cream cheese, American, Colby, Jack, and Swiss. As long as it’s a variety of mostly smooth melting and less stringy melting cheeses, totaling 1 cup.

2 cups elbow macaroni

2 quarts water

1 Tbsp. butter

3 Tbsp. flour

1 cup milk

1 cup shredded extra-sharp cheddar cheese (white or yellow)

Boil water and cook macaroni until tender, about 10 minutes.

Drain macaroni and return to pan.

Stir in butter until it melts.

Stir in flour.

Stir in milk over medium low heat until the sauce is thickened and just starts to bubble.

Stir in cheese until melted.

Serves 4

Light Quick & Easy Noodles Romanoff

2010-08-18T13:57:00.003-04:00

Serves: 4-6

This is just like a Betty Crocker box mix my mother used to make in the ‘60s! It is light and creamy with just a bit of tang.

½ lb. fettuccine

2 Tbsp. EVOO (Extra virgin olive oil)

2 Tbsp. butter (optional)

¼ tsp. garlic powder

2 Tbsp. parsley flakes, crushed

½ cup grated parmesan/romano

1 cup non-fat sour cream

¼ cup skim milk

Boil noodles per package directions. Drain and return to kettle.

Gently fold in oil and butter.

Add rest of ingredients and toss lightly until well distributed.

Serve immediately.

Unstuffed Zucchini

2010-08-18T13:29:00.000-04:00

‘Tis the season! Our zucchini did not do so well this year. Last year, I still had fresh zucchini waiting to be cooked in my kitchen at Christmas! It stores well in a dry warm location like, well – squash. It has to be handled a bit differently for cooking depending on how tough the skin is or how big the seeds are.

This year, we planted late due to weather, fence repair, etc. And due to some health problems I encountered this summer, I did not devote myself to my several pest prevention strategies. But we have had several delicious zucchini meals.

This recipe is my own creation, reminiscent of Mom’s recipe for Gwumpky, at least that’s what it sounded like to us kids. I believe it is really called Golomki, stuffed cabbage.

1 cup rice, see (Foolproof Rice)

2 cups water

½ lb. lean ground beef

1 medium onion, diced (1 cup)

1 egg, beaten

Salt & pepper

1 Tbsp. chopped garlic

2 medium zucchini (4 cups)

1 quart cut tomatoes (or 28 oz. can)

1 cup puréed winter squash

2 cups (8 oz.) shredded co-jack cheese (or mild cheddar or Colby)

Cook rice in water per recipe for Foolproof Rice.

Preheat oven to 350°F.

Coat 10”x 6” glass baking dish with canola oil spray.

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

Trim ends from zucchini and slice in quarters lengthwise. Then slice crosswise into ½” pieces.

Sauté zucchini and garlic over medium heat until hot. Cover and cook over low heat for 5 to 10 minutes until zucchini is just tender. Layer zucchini in bottom of prepared baking dish.

Sauté ground beef with onion in same skillet, over medium high heat until browned, breaking up the meat into crumbles. Remove from heat. Fold in the cooked rice and beaten egg. Season with salt and pepper. Layer rice and meat mixture over zucchini in baking dish.

Blend together tomatoes and winter squash in two batches in blender or food processor. Pour over meat and rice and sprinkle with cheese.

Bake for 50 to 60 minutes.

Serve with a side salad and crusty Italian bread.

Light & Easy Alfredo Sauce

2010-08-18T12:41:00.000-04:00

There are many recipes for Low Fat Alfredo Sauce, but there is no fat in mine except for the cheese. I developed my recipe over many years and it uses no evaporated milk, cottage cheese or cream cheese. Cornstarch could be used for the thickener, but I didn’t like the texture. It’s also very quick and easy to make from ingredients on hand, while retaining the creamy texture and flavor of the original. Use parmesan, romano or a blend. Reduce the amount of cheese or use a low fat version for an even lower fat recipe.

2 cups skim milk

2 Tbsp. flour

1/8 tsp. garlic powder

½ tsp. parsley flakes

¼ tsp. ground white pepper

1 cup grated parmesan/romano cheese

Pour milk into blender, measuring by marks on side of blender jar. Add flour and seasonings, 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.

Add cheese and stir.

Yield: about 3 cups.

Toss with al dente fettuccine or use in your favorite Alfredo recipe.

Basic Cheese Sauce

2010-08-15T15:23:00.009-04:00

Cheese sauce is a basic white sauce with cheese melted in it. 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, then you will have to 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!

The flavor and texture depend on the cheese used. Don’t use a stringy cheese like Mozzarella. You want a cheese that will melt and has good flavor. Cheddar, Colby, 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 neufchatel 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.

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 milk

¼ cup flour

1 cup shredded cheese

Pour milk into blender, measuring by marks on side of blender jar. Add flour, 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.

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

Welcome to Get Real Cooking

2010-08-14T15:04:00.004-04:00

My cooking philosophy is pretty basic. Food must be economical. I am very tired of all these fancy chefs, doing fancy things to fancy foods. It is nice to dream, but in reality, I can't afford to make that kind of food. Since I am NOT a fan of Reality TV, that’s probably the main reason I find them so irritating.

On the positive side, there are some real class acts I cannot help but admire – Julia Child and Emeril come to mind immediately. Both of these chefs are trying to make their food accessible. For fun ideas, I love to watch all of Guy Fieri's shows and the Bitchin' Kitchen is a real hoot.

As part of being economical, food should be grown as close to home as possible. It only makes sense to grow or pick your own and to support your local economy. Flavor and nutrition are at their best when food is freshly picked.

The food we eat should contribute to our health. Organic is great, but not when I have to pay twice as much for it and it isn’t as fresh as local. I also totally avoid artificial sweeteners. I generally avoid most other additives such as MSG, artificial colors and flavors. You should do your research. Some artificial colors and flavors are naturally based. And beware of pesticides.

I use very little Teflon or aluminum. Cast iron skillets and stainless pans are the rule. In the microwave, I use paper or glass with wax paper to cover - no plastic!

I don’t fry many foods in fat. I decrease the fat in almost all the recipes I make either by cutting back, changing the cooking technique, or substitution. A can of canola oil spray is always in use in my kitchen. Don’t butter your vegetables in the kitchen. Let your diners do it themselves at the table.

I add salt to very few recipes. Instead of listing an amount for salt, I usually list – “salt & pepper to taste.” If any processed food has been used, (especially canned soups and cheeses), you can be pretty sure you don’t need to add any extra salt. Again, let your diners do it themselves at the table.

We live on a hill and our water comes from a well. Think water conservation. This relates to cooking using as few pots and pans as necessary. I try to simplify cooking techniques to use fewer pans, to be simpler and to conserve.

We live in an old farmhouse without central heat and air. We do have free gas thanks to six gas wells on our farm, (but no royalties). So I do very little baking in the summer. It's just too hot to use the oven. I grill whenever possible. I had a convection/microwave oven that was wonderful in the summer, but it has perished. It gets very hot when I’m canning.

Our food should be pleasing to the eye and to the palate. We can do that without a lot of fuss.

In conclusion: "Moderation in all things, including moderation." - Titus Petronius (c. AD 27-66)

Or “All things in moderation, including moderation." - Mark Twain

Foolproof Rice

2010-08-14T12:02:00.002-04:00

There are lots of varieties of rice out there. My favorite is Basmati. It smells so good when it’s cooking - like popcorn! It is a long grain rice in brown or white, and not generally sticky.

1 cup white basmati rice
2 cups water
dash of salt

Put all ingredients into a 4 to 6 cup saucepan with a tight fitting cover.

Bring to boil over high heat.

Immediately turn heat down to the very lowest possible.

Set timer for 20 minutes. Do not lift lid!

When time is up, remove from heat and let it steam for five minutes. Keep covered!

Uncover and fluff with fork. Serve.

Serves: 4 - 6

Julia Child’s Napoleon’s Chicken

2010-08-12T20:41:00.004-04:00

I just watched “The French Chef” on the Cooking Channel. This show is a hoot! Julia came out with a “Napoleonic sword” that looked more like a machete and started to cut up a frying chicken with it. She related the legend of the origin of the recipe for Chicken Marengo as created by Napoleon’s chef at the battle of Marengo from ingredients on hand. When she flamed the Cognac, it looked like the Fire Dept. should have been called. Whoosh!

Since this is the Italian countryside where Napoleon was trying to regain control of Italy from the Austrians, the foodstuffs available were: chicken, crayfish, olive oil, olives, bread, eggs, mushrooms, tomatoes, garlic, onions, wine, local herbs, and Napoleon’s own flask of Cognac. Food fit for an Emperor!

I looked all over for the recipe, but couldn’t find it. There are many versions of this recipe available, but none of them were true to what Julia made. I wrote this from notes and memory immediately after my search after watching the show.

Julia Child’s Napoleon’s Chicken

1 chicken cut into pieces for frying

4 tablespoons olive oil

1/4 cup of dry white wine

1 tablespoon of Napoleon's cognac (or Brandy)

2 medium onions, diced

2 lbs peeled, cored, seeded and diced tomatoes

2 cloves of garlic, crushed (Julia used a garlic press.)

1 tsp Italian Seasoning, c/s (This is exactly what she used from a jar!)

8 large white mushroom caps with stems

1 Tbsp. EVOO

½ cup dry white wine

More EVOO

8 rounds of ¼” thick sliced Italian bread

(Julia used a loaf of square sliced white bread, removed the crusts, and cut it in half into triangles.)

12 large shrimp, shelled and deveined

(If you can find large crawdad tails, use them!)

More EVOO

4 eggs

1 teaspoon chopped, fresh parsley

salt and freshly ground black pepper

black olives

Process:

Rinse and pat the chicken dry with paper towels. Heat 2 tablespoons of oil in a large seasoned skillet (a chicken fryer with 3” to 4” high sides) over medium high heat until hot. Add chicken and brown well on all sides.

Add white wine, cover and simmer 10 minutes. Add cognac and flame. Add onions, cover and simmer another 10 minutes. Remove chicken to platter.

Remove stems from mushroom caps and dice. Reserve caps. Spoon some grease from pan. Sauté garlic and mushroom stems. Add tomatoes, white wine, and Italian seasoning stirring up all the chicken bits. Salt and pepper to taste. Bring to a high simmer. Return the chicken pieces to the skillet, folding into the tomato sauce. Reduce heat, cover and simmer gently for 15 – 20 minutes until chicken is no longer pink.

While the chicken is cooking, heat a saucepan over high heat with EVOO and white wine. Add the mushrooms. Toss lightly a few times until they are tender, but not soggy or overcooked. The caps should be white and retain their shape. Set aside and keep warm.

Heat a frying pan with the remaining 2 tablespoons of olive oil (may need more) until hot, but not smoking. Lightly fry the rounds of bread until slightly browned. Set them aside on paper towels. Keep warm in oven.

Add the shrimp to the hot oil and fry until they just curl up, about 1-2 minutes. Set them aside on paper towels. Keep warm in oven.

Heat another saucepan over high heat with EVOO at least an inch deep. Poach the eggs one at a time in the hot oil for a minute or so, lightly stirring with large spoon to keep egg together. Remove with a slotted spoon and set on paper towel to drain.

Putting it all together:

Set chicken pieces on serving platter. Spoon the tomato sauce over the chicken pieces and garnish with black olives.

Place the eight croutons around the chicken. Place an egg on every other crouton and garnish with parsley. Place 3 shrimp on each of the other 4 croutons.

Julia Child’s Spinach Turnover

2010-08-12T19:22:00.003-04:00

I watched “The French Chef” again, and again her recipes are NOT to be found written on the web, but you can watch the videos. A great visual was watching her squeeze the spinach by hand. She went to Provence for the assembly segment with her great friend, Simone Beck (Simcha). So, from my notes and memory, I wrote this out immediately after watching the show. This would make a great hors d’oeuvres.

Julia Child’s Spinach Turnover

The French Chef - “The Spinach Twins”

Pastry for 2 - 9” crusts, (unbleached pastry flour)

9 oz. fresh spinach, washed (Yield 2 cups blanched, drained- squeezed dry, chopped)

4 oz. fresh white small mushrooms, quartered

½ cup diced (3/8”) ham

1 Tbsp. butter

Sauce Bouillée:

1 medium onion, diced (1 cup)

¼ cup butter

½ cup flour

1 2/3 cup hot milk

1 egg

Salt & pepper to taste

Pinch of nutmeg

2 eggs, 1 separated

1 tsp. water

For Cream Sauce:

Remaining Sauce Bouillée

½ cup or more cream or milk

Salt & pepper to taste

1/3 cup shredded Gruyère cheese

Wash spinach well and plunge into a large kettle of boiling water for about 2 minutes, then immediately shock it in cold water. Drain well, squeeze dry and chop. Reserve 2 cups in the kettle.

Wipe mushrooms with clean damp rag. Quarter mushrooms and sauté with diced ham in 1 Tbsp. butter, set aside.

In a heavy bottomed 2 qt. sauce pan, ("We don't like soggy bottoms in pastry or scorched bottoms in sauces." ), sauté onion over low heat in 1/4 cup butter until translucent. Put half the onion in the kettle with the spinach.

For Sauce Bouillée:

Add the flour to the remaining onion and cook the roux over medium heat, stirring constantly with a whisk. Whisk in the hot milk a little at a time. This sauce is going to be THICK, like paste. Take the pan off the heat and beat in an egg. Salt and pepper to taste and add a pinch of nutmeg. ("You don't ever want someone to taste something and say, 'Oh: nutmeg.'") Put about a ½ cup of the sauce in with the spinach.

For Cream Sauce:

Stir ½ cup or more of milk or cream into remaining Sauce Bouillée until it is thinned to a sauce consistency. ("I'm using cream but I suppose you can use milk if you're on one of those hideous diets.") Simmer slowly, about 10 minutes, stirring occasionally to finish cooking the flour. Remove from heat. Salt and pepper to taste. Sprinkle with cheese, to let it melt and keep a skin from forming. Set aside. When ready to serve, warm it over low heat and stir in the cheese.

To assemble the pastry:

Preheat oven to 400°F.

Roll the dough into a 10” by 15” rectangle, ¼” thick. Trim the edges so that it is even and square, saving cut scraps. Lay the dough 2/3 over parchment or wax paper, to simplify rolling over the top. Paint the pastry with egg yolk beaten with 1 tsp. of water.

Spread half the spinach mixture on the lower 1/3 of the pastry that is NOT on the paper, keeping a 1/2” edge bare for sealing. Place mushrooms and ham on top. Spread remaining spinach over ham and mushrooms.

Grabbing the paper, fold the pastry up and over. Seal the edges with fingers, then press with tines of fork.

Place on greased baking sheet. Cut pastry scraps into strips. Paint turnover with an egg glaze of 1 egg beaten with 1 tsp. water. Decorate with strips, laying them on a diagonal. Trim edges that hang over. Glaze again. Press cross hatch designs all over with a fork.

Bake for 25 to 30 minutes, until nicely browned and crisp.

Slide it onto a board to cut diagonally and serve with the warmed Cream Sauce.

This can be made ahead of time, without glazing, and refrigerated. Glaze just before baking. If baking cold, it will need a little more baking time.

Reuben Spread

2010-08-08T20:02:00.003-04:00

This spread sounds very rich and tasty. Be wary if you need a low fat or low sodium diet!

2 1/2 cups cubed cooked corned beef
1 jar (16 ounces) sauerkraut, rinsed and well drained
2 cups (8 ounces) shredded Swiss cheese
2 cups (8 ounces) shredded cheddar cheese
1 cup mayonnaise
Snack rye bread

In a 3 quart slow cooker, combine the first five ingredients. Cover and cook on low for three hours. Stir occasionally. Serve warm with rye bread. Makes about five cups

From: Taste of Home by Pam Rohr

Steamy Smoked Oyster Dip

2010-08-08T16:32:00.000-04:00

Smoked oysters are a favorite of my DH. I will substitute Neufchatel for cream cheese, and probably omit the butter. Almonds can be toasted in a seasoned cast iron skillet without added fat.

7 oz Smoked Oysters, rinsed, drained and mashed
1 Tbsp Butter
1/2 cup Almonds, sliced
1 1/2 tsp prepared Horseradish
1 pkg (8 oz.) Cream Cheese, softened
2 Tbsp white Onion, chopped
1 Tbsp Milk
Black Pepper, to taste

1. Melt the butter in a frying pan. Brown the almonds on all sides and set aside.

2. Beat the cream cheese until smooth then blend in the milk. Add pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish.

3. Sprinkle the browned almonds on the top and bake at 375 °F for 20 to 30 minutes or until bubbly.

4. Put in a chafing dish and serve hot.

Makes about 2 1/4 cups of dip.

From: dailyrecipes@yahoogroups.com

Date: 4/2/2007 7:31 PM

Submitted by: Richard Lee Holbert

Walnut Cheese Spread

2010-08-08T16:23:00.002-04:00

When I made this I did not roast the nuts.....also used pecans instead and was short on time, so chopped the nuts. Still makes a great spread. - Bert

4 cups (16 oz) shredded cheddar cheese
3 green onions, chopped
3/4 cup walnuts, roasted, chopped
1/2 to 3/4 cup mayonnaise
1/2 tsp liquid smoke

Combine all ingredients and let stand in refrigerator overnight. Spread on assorted crackers.

To roast walnuts: Place the walnuts in the oven for 10 minutes at 250°F.

From: dailyrecipes@yahoogroups.com

Date: 9/3/2009 1:00 PM

Submitted by: Bert Detraz

Bacon and Green Onion Dip

2010-08-08T16:21:00.001-04:00

I will substitute non-fat sour cream here. Beware, this would appear to be very high in sodium. Do you think this recipe came from Nabisco or Kraft? I think they are both owned by Philip Morris.

1 lb. (16 oz.) Velveeta cheese, cut up

1/2 cup green onion slices

1/2 cup crumbled bacon

1/2 cup sour cream

1. Mix Velveeta, onions and bacon in large microwaveable bowl. Microwave on high 5 min. or until Velveeta is completely melted, stirring after 3 min.

2. Stir in sour cream.

3. Serve hot with assorted cut-up fresh vegetables or Wheat Thins Crackers.

From: dailyrecipes@yahoogroups.com

Date: 9/3/2009 1:31 PM

Submitted by: Bert Detraz <bdetraz@******.net>

Ham-It-Up Dip

2010-08-08T16:08:00.005-04:00

I don’t buy deviled ham. I think I will make this with ground ham. I also use Neufchatel instead of cream cheese for lower fat content. Thanks, Bert.

2 (8 oz) pkgs cream cheese, softened
2 (6 oz) cans deviled ham
2 heaping tablespoons horseradish
1/4 cup minced onion
1/4 cup finely chopped celery

In a mixing bowl, beat cream cheese until cream. Add all the other ingredients. Chill and serve with crackers.

From: dailyrecipes@yahoogroups.com

Date: 9/3/2009 1:31 PM

Submitted by: Bert Detraz <bdetraz@******.net>

Garbage Dip

2010-08-08T16:04:00.002-04:00

Here’s an interesting dip, despite the name.

I have joined a new recipe group on appetizers. I figured if I posted it to them, I ought to post it here…

1 can pitted black olives

1 can chopped green chilies (or chopped green bell pepper)

4 to 6 green onions

2 tomatoes

3 tbsp. olive oil

1 1/2 tsp. garlic salt

Big dash Tabasco

Chop all, including onion tops. Combine all and chill overnight. Serve with Doritos.

From: dailyrecipes@yahoogroups.com

Date: 9/3/2009 1:31 PM

Submitted by: Bert Detraz <bdetraz@******.net>

Lois’ Family Favorite Cheese Ball

2010-08-08T15:57:00.003-04:00

This is our family favorite cheese ball. Most of our family doesn't like nuts. - Lois

2 (8 oz.) pkgs cream cheese, softened

1 cup (4 oz.) shredded cheese (cheddar, Colby etc.)

1 (1 oz.) pkg. (1 Tbsp.) Ranch Salad Dressing & Seasoning Mix

4 slices bacon, cooked, drained, finely crumbled

1. Combine cream cheese, shredded cheese and ranch mix in mixer, beating until well mixed.

2. Shape into ball, wrap in plastic wrap and refrigerate at least 2 hours or until chilled.

3. Remove cheese ball from refrigerator; unwrap and roll in crumbled bacon until well coated.

4. Wrap ball tightly in plastic wrap and refrigerate until ready to serve, up to 24 hours.

From: FamilyFare@yahoogroups.com

Date: 2/4/2008 5:51 PM

Submitted by: Lois

Christmas Cheese Ball

2010-08-08T15:51:00.003-04:00

This makes 1 large ball or 2 small balls. Here is a good example of the way recipes are passed around the internet, posted by Terry, Sharon, and Lois, then me. ;-)

This is a very nice cheese ball and it is very tasty. I think the 12 ounces of cheese would be plenty. I received this recipe from another group and it was posted by Terry. – Sharon

2 packages (8 ounces each) cream cheese, softened
12 ounces (3 cups) sharp cheddar cheese, grated
1 package (1 ounce) (1 Tbsp.) Ranch Salad Dressing & Seasoning Mix
¾ cup chopped pecans
4 pecan halves

Mix together cream cheese, grated cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top with pecan halves. Refrigerate at least a couple of hours or overnight before serving.

From: FamilyFare@yahoogroups.com

Date: 2/4/2008 5:51 PM

Submitted by: Lois

Buffalo Chicken Dip

2010-08-08T15:46:00.002-04:00

My friend Lisa sent me this recipe in 2004.

4 boneless skinless chicken breasts, cooked and shredded

2 cups Franks Red Hot sauce

1 cup ranch dressing

1 cup celery finely chopped

2 (8oz) packages cream cheese

2 cups Monterey jack cheese

Poach chicken and shred.

Heat in large skillet with red hot sauce until hot.

Mix cream cheese, celery, and ranch dressing with a mixer until creamy.

Stir into chicken in skillet until hot and creamy.

Pour into a 13” x 9" glass baking dish.

Sprinkle with Monterey jack cheese and bake at 350 °F for 30 minutes.

Eat with Tostitos bite size chips.

The Passing of the Wild Black Raspberry

2010-07-13T17:01:00.003-04:00

I especially like black raspberries or blackcaps as my grandma called them. One of the things I loved about staying at my grandparents’ northern Michigan farm in the summers was picking and eating berries, especially blackcaps. Grandma and I would go to the woods to pick blackcaps. Grandpa had a more agricultural approach. He planted a large variety of raspberries - red, black and purple. I liked to help him pick those, too! I don’t know how much they appreciated my help though. I had a tendency to eat a good bit of what I picked.

On our West Virginia farm, I have educated my husband and son to not mow down the berries – black raspberries, blackberries and elderberries. It is to their benefit also, since they like jams, pies and homemade wine.

This has been a good year for berries. I haven’t been able to pick berries for several years, so I was eager to pick the black raspberries around our home. Then I went to look around the neighborhood for more. My husband and son had been telling me that there were lots of berries on the ridge. I was very disappointed that I could hardly find any wild black raspberries other than at home. There were quite a few blackberries waiting to ripen. And there were these weird hairy red brambles, that I didn’t recognize.

My son had picked some strange shiny, sticky raspberries by his cabin last summer, that we never did identify. Well, the black raspberries were almost done and the blackberries were starting to ripen. The guys said there were lots of berries on the ridge and went to pick them. They came back in a short time with at least a gallon of berries - strange shiny, sticky raspberries. Mind you, when I was picking black raspberries, I never did get at least 2 quarts at a time so I could make jam. They told me that there were huge patches of these berries all over the ridge. I was happy to have some raspberries, but worried about what had happened to the wild black raspberries.

It was time to investigate. After some diligent web searching, I was able to identify the strange berries as wineberries. I was also alarmed to discover that they are an invasive pest from Asia. They are displacing native species. With the explosive growth in our neighborhood in the last few years, they have displaced the wild black raspberry. The only reason I was able to pick them this year is because I love them and have encouraged their growth around my home. I can remember huge patches of wild black raspberries thirty years ago, where I could pick gallons over hours. Patches were closely guarded secrets. Now they are nonexistent.

Please check this link for more information:

DCNR Invasive Exotic Plant Tutorial - Wineberry

Chicken Molé Tostadas with Avocado Sauce

2010-07-13T15:55:00.002-04:00

This has become a favorite quick Mexican dinner at our house. My DH discovered these bags of corn tostadas at the Dollar Store. Being from Phoenix, he can’t resist buying them. I also found them at Aldi’s. The chicken, molé sauce and avocado sauce can be prepared a day or so ahead of time.

1 lb. Easy Poached Chicken, shredded

1 recipe Quick Molé Sauce

1 recipe To Die For Avocado Sauce

1 (15 oz. can) refried beans

1 (12 oz.) bag corn tostadas (use ½ bag ~12)

1 cup (4 oz.) shredded cheese – jack, Colby or mild cheddar

2 cups shredded lettuce

1 tomato, diced

Mix the shredded chicken with the molé sauce and heat in microwave.

Heat the refried beans in microwave.

Spread some beans on a tostada. Put two tostadas on each large plate.

Sprinkle with molé chicken, cheese, lettuce and tomato.

Top with a good dollop of avocado sauce.

Serve immediately.

Serves 5-6.

Quick Molé Sauce

2010-07-13T15:32:00.001-04:00

I developed this very tasty sauce for a quick molé fix.

2 cups water

2 Tbsp. flour

2 Tbsp. chicken bouillon base

2 Tbsp. dark roasted chilies, ground

2 Tbsp. peanut butter

1 Tbsp. cocoa

½ tsp. oregano, c/s

½ tsp. cinnamon, ground

¼ tsp. ground black pepper

Scant 1/8 tsp. ground cloves

Combine all ingredients in a blender and mix until smooth.

Pour into 6 cup 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.

Use in your favorite recipe. I like to toss it with shredded poached chicken and use in tostadas, enchiladas and burritos.

Yields about 2 cups

Chili Chicken with Avocado Sauce

2010-07-13T15:13:00.001-04:00

Serves 4

2 tsp. chili powder

1/2 tsp. ground cumin

4 (1 – 1 1/2 lb.) boneless skinless chicken breasts

Salt

1 recipe To Die For Avocado Sauce

Heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while preparing chicken breasts.

Combine chili powder and cumin. Sprinkle chicken with salt and coat with spices.

Brown chicken breasts in seasoned skillet, 2 minutes on each side. Cover, lower heat and cook until just done, about 5 more minutes.

Put chicken on plates and cover with avocado sauce.

To Die For Avocado Sauce

2010-07-13T14:28:00.005-04:00

This spring I got a great buy on some discounted Greek yogurt at Kroger. Anytime avocadoes are less than $.69 each, I usually buy several. I was getting tired of the usual guacamole and was experimenting with different sauces. I found an 11 year old recipe in my file for Chili Chicken with Avocado Sauce. I think it came from Recipezaar, which has now turned into Food.com. The original recipe is still available on the web from several sources, but none state the origin.

I adapted my avocado sauce from this recipe. I am just incapable of following a recipe exactly, and that’s really how we should all cook - use a recipe as a base and adapt it to the ingredients and methods available. This sauce is cool, smooth and creamy, a bit tart and spicy, with a hint of bitterness - a wonderful blend of flavor, texture and temperature.

I don’t think I’ve mentioned this in my previous avocado recipes, but I learned a new trick from Alton Brown last year on how to remove the pit from an avocado. After slicing it lengthwise, give it a twist and the halves pop apart. Whack the pit with the blade of a fairly large knife, embedding it somewhat in the pit. Twist the knife and the pit will come right out! Then whack the pit against a cutting board to loosen it from the knife. Make three lengthwise cuts on each half. The skin will fold back and four slices will peel off easily. Slice or dice as needed. Sprinkle with lemon or lime juice to keep from browning, if you will not be using them immediately.

When I made it with Greek yogurt, I added a bit of water to bring it to a looser, saucy consistency. I didn’t need to add water when using Dannon non-fat plain yogurt.

If you have fresh cilantro, use a tablespoon of it in place of the cominos. A dash of chipotle or jalapeño hot sauce will spice it up.

1 lg. avocado, peeled and diced

1/2 c. non-fat plain yogurt

2 tsp. lime juice

1 tsp. cominos (Ground cumin seed)

Dash of salt

Dash of garlic granules or powder or juice

Combine all ingredients in a blender or food processor. Mix until smooth. Pour over your favorite dish.

Yields about 1 cup

This is a fresh sauce, not for heating. Unlike guacamole, this avocado sauce keeps well in the refrigerator without browning due to the acid content of the yogurt and lime juice.

Now, how to use it? The original use with Chili Chicken Breasts is excellent. I also use this sauce on poached and shredded chicken. It is fabulous on chicken tostadas. Use your imagination! I crave this sauce. I think it could be addictive.

Pot of Gold

2010-03-16T13:47:00.005-04:00

Serves 4-6

This recipe is my long time favorite from Girl Scout camp. My family loves it too. I’m not sure which company created this recipe. It was either Campbell’s, Bisquick or Kraft. My research found versions of this recipe still floating around, but not the original. The original was made with water instead of milk and used Bisquick and water for the dough (we were camping). Use yellow sharp cheddar instead of white and you will have big fluffy dumplings leaking golden cheese in tomato soup.

1 large (26 oz.) or 3 small (10.5 oz.) cans condensed tomato soup

2 cups 1% milk (or water)

1 1/2 cups flour

2 tsp. baking powder

Dash salt

1/2 cup of milk

2 Tbsp. canola oil

4 oz. extra sharp yellow cheddar cheese, cut into 8 cubes

Put soup in large kettle with lid. Slowly whisk in milk. Bring just to boil and immediately turn heat down to simmer. Don’t let it boil or milk curdles!

In medium bowl, stir together flour, baking powder and salt. Combine milk and oil in a cup. With a fork, vigorously stir milk mixture into flour mixture.

Grease hands and scoop up about 1/8 of dough. Set the cheese cube in the middle and wrap the sides up and around it, sealing the cheese inside the dough. Drop gently on top of simmering soup. Repeat until all cheese and dough is used.

Cover and simmer for 15 minutes.

Quick Dumplings

2010-03-16T13:10:00.004-04:00

2 cups Home Made Biscuit Mix
2/3 cup of milk

Stir together flour, baking powder and salt. Combine milk and oil in a cup.

With a fork, vigorously stir milk mixture into flour mixture. Drop by spoonfuls on top of simmering soup or stew. Cover and simmer for 15 minutes.

Additions: ½ cup grated or shredded cheese and/or 1 tsp. various dried herbs added to the flour mixture.

Home Made Quick Biscuit Mix

2010-03-16T13:04:00.007-04:00

2 cups flour

1 Tbsp. baking powder

Dash salt

3 Tbsp. canola oil

Stir together flour, baking powder and salt. Stir in oil with fork.

Use immediately in place of 2 cups of Bisquick in your favorite recipe.

Impossible Easter Egg Pie

2010-03-16T12:13:00.005-04:00

Do you wonder what to do with all those Easter eggs? When our children were smalI, it seemed we always had lots of hard boiled eggs to use up after Easter. There is only so much egg and potato salad we could eat. I created this recipe to use up some of those eggs. For safety, only use eggs that are clean, have been dyed with food coloring, have no cracks and have been unrefrigerated for less than two hours.

Serves: 6

1/2 lb. Bulk sausage, sage flavored

1 Medium diced onion

6 Hard cooked eggs, peeled and sliced

1 cup (4 oz) Shredded sharp cheddar cheese

1 1/4 cups Milk

2 Eggs

1 cup Home Made Biscuit Mix

1 tsp. Ground yellow mustard seed

1/2 tsp. Ground celery seed (or whole seed)

1/2 tsp. Ground paprika

1/2 tsp. Ground sage

1/4 tsp. Granulated garlic

Preheat oven to 400°F. Lightly coat an 11" deep dish pie plate or 8”x 8” baking dish with canola oil spray.

Brown and crumble sausage and onion in seasoned skillet over medium heat. Pour off excess grease. Drain sausage on paper towel. Spread sausage on bottom of prepared pie plate.

Layer eggs on top of sausage and sprinkle cheese over eggs.

Whisk remaining ingredients together in medium mixing bowl until just blended and pour evenly over pie plate.

Bake 30 minutes or until edges are brown and pie is set. Remove from oven and let stand five minutes before cutting into wedges.

Serve with orange and grapefruit wedges.

Substitution: If you don’t have Bisquick, use 1 cup flour, 1 Tbsp. baking powder and 2 Tbsp. canola oil.

Boiled Peanut Soup

2010-02-27T11:47:00.008-05:00

Serves 4

I started out with a recipe for “Hotel Roanoke Peanut Soup”, but of course I can’t follow any recipe exactly. I prefer different cooking techniques and usually less salt and fat. What I ended up with was sooo delicious! It reminded me of that addictive flavor of boiled peanuts.

The original recipe follows. Be sure to use a broth that is not too salty. This is a good time to use leftover broth from poaching chicken. You can use either smooth or chunky peanut butter. The butter can be left out.

2 Tbsp. butter (optional)

1 small onion, diced

1 stalk celery, diced

1 quart chicken broth

1 tsp lemon juice

2 tbsp flour

1/2 lb (1 cup) peanut butter

Salt to taste

1/4 cup ground peanuts

Heat a 2 quart metal saucepan until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.

Sauté onion and celery in butter in the pre-seasoned saucepan over medium heat until onion is translucent.

Put sautéed vegetables in blender. Add 2 cups of broth, lemon juice, flour, and peanut butter. Blend well.

Pour back into saucepan and stir in remaining 2 cups of broth. Bring to boil and simmer until thickened, stirring frequently. Taste and add salt as desired.

Sprinkle ground peanuts on top before serving.

Hotel Roanoke Peanut Soup

Posted 2/11/10 by Sandy at dailyrecipes@yahoogroups.com

1 small onion, diced
1/3 tsp celery salt
1/4 lb butter
1 t salt
2 celery ribs, diced
1 tbsp lemon juice
3 tbsp flour
1/2 cup ground peanuts
2 quart hot chicken broth
1 lb peanut butter (creamy)

Melt butter in sauce pan and add onion and celery. Sauté for 5 minutes (do not brown). Add flour and mix well. Stir in chicken broth and simmer for 30 minutes. Remove from heat and strain. Add peanut butter, celery salt, salt, and lemon juice. Sprinkle ground peanuts on top before serving. Makes 20 1/2-cup servings.

Chicken and Cranberry Wild Rice Pilaf

2010-02-26T21:06:00.005-05:00

Serves 6

1 tsp. butter

1 medium onion, diced

1 cup wild rice

3 cups water

1/4 cup dried cranberries

2 tsp. butter

1/2 cup pecan halves

2 cups shredded poached chicken

Season pan. Heat a 6 cup metal saucepan with a tight fitting lid until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while dicing onion.

Sauté wild rice and onion in 1 tsp. butter in seasoned pan. Add water and cranberries. Cover tightly. Bring to boil. Turn heat to very low, keeping tightly covered for 45 minutes.

Sauté pecan halves in 2 tsp. butter.

When rice has cooked for 45 minutes, turn off heat and let rice stand for five minutes without removing cover.

Stir pecans and chicken into rice.

Serve with a salad.

Easy Poached Chicken

2010-02-26T21:04:00.008-05:00

Poaching means to cook something in simmering (where little bubbles form, before it's actually boiling) or almost simmering liquid, about 160-185°. If you bring it to a full boil, it will break down the food instead of gently cooking it. Boiling tends to make meat tough. With poaching, the meat will stay moist and tender, and this cooking method requires no fat. Here is a technique that you will want to remember for those days when time is really tight, everyone is hungry, and can’t wait to eat. This is the best method for chicken salad. The meat has a texture you cannot obtain with any other cooking method. It is almost silky smooth.

You can also choose from a huge array of liquids in which to poach; the most common are simple water, wines of varying sorts, and stocks (concentrated broth). In addition to the liquid you choose, you can greatly affect the flavor of what you cook like this by adding 'extras'; onion, garlic, spices of all sorts, vegetables, and so on.

Put your chicken pieces, bone in or boneless, skinned or skinless, in a pan big enough to cover them with water. Cover with water and bring to a boil. Turn heat to low and simmer for 15 minutes. Remove from heat and let stand for 15 minutes. Drain the water and use it for soup. Cover with cold water for 10 minutes until cool enough to handle. The skin and bones pull off easily. They can be saved for soup, too. Shred or dice the meat as your recipe directs.

Chicken Enchilada Soup

2010-02-26T19:54:00.018-05:00

Serves 8

This recipe started out as a copycat of Chili’s Chicken Enchilada Soup. But I have made it so many times over the last four years that I have improved it quite a bit!

1 lb. boneless, skinless chicken breast, diced

1 medium Onion, diced

1 Tbsp. chopped Garlic

1 tsp. ground Cumin

1 tsp. Chili Powder (no salt)

dash of hot pepper sauce

1 cup Masa Harina

2 qt. Water (divided)

2 Tbsp. Chicken bouillon

1 can (15 oz.) diced Tomatoes

1 can (4 oz.) diced green chiles

1 pound American cheese

Heat a 4 quart kettle until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.

Sauté chicken, onion, garlic and spices in kettle over medium high heat, stirring constantly until chicken is not pink and onion is translucent.

Stir in Masa Harina. Stir in 1 quart water until all lumps dissolve.

Stir in remaining quart of water, chicken bouillon, tomatoes and green chiles. Return to boil, stirring occasionally. Simmer over low heat for 15 minutes.

Drop individual slices of cheese, about four at a time into kettle and stir until melted. Continue until all cheese has been added.

Serve with hot buttered tortillas.

Real Cheeseburger Soup

2010-02-26T19:29:00.010-05:00

Serves 6

Thomas asked me to make Cheeseburger Soup for dinner. I read at least six different recipes and put together this one. It has everything on a cheeseburger and includes the fries!

1 pound lean ground beef

1 medium onion, diced

1 medium carrot, shredded

1 stalk celery, diced

4 cups diced peeled potatoes

1 can (10.5 oz.) condensed tomato soup

1 can (10.5 oz.) condensed cream of chicken soup

1 ½ cups milk (1%)

¼ cup diced dill pickles

¼ cup ketchup

2 Tbsp. prepared mustard

½ pound American cheese

Heat a 4 quart metal kettle until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while preparing vegetables.

Sauté beef, onion, carrot, celery and potatoes over medium heat, breaking up beef into small chunks, until beef is browned and onion is translucent.

Stir in soups, milk, pickles, ketchup and mustard. Bring to boil, reduce heat, cover and simmer for about 15 minutes, until potatoes are tender.

Drop individual slices of cheese, about four at a time into kettle and stir until melted. Continue until all cheese has been added.

Serve with a hearty sourdough bread and now you have the bun!

Yummy Caramelized Sweet Onion Sandwiches

2010-02-26T19:04:00.006-05:00

Serves 4

My neighbor was telling me about these lunch meats that have been on sale at the Deli counter at the local grocery store. They are made by Kretschmar and called “Ham Off the Bone” and "Turkey Off the Bone”. They are pretty close to a real chunk of meat. I thought I’d try them. I happened to pick up a bag of day old onion rolls from Kroger and Sargento had a BOGO on sliced cheeses. Total cost for four deluxe sandwiches came to $7.00.

3 large onions, thinly sliced lengthwise

3 Tbsp. butter

½ lb. thinly sliced Kretschmar Ham Off the Bone

½ lb. thinly sliced Kretschmar Turkey Off the Bone

½ cup Ken’s Sweet Vidalia Onion Salad Dressing

4 Onion rolls

4 slices (3 oz.) Swiss cheese

Caramelize onions: Sauté onions slowly in a well seasoned skillet over low heat with 1 tsp. butter until well cooked. Do not burn! Keep heat low.

Fix loose meat filling: Slice lunchmeat crosswise into 1/2” wide strips. Sauté in well seasoned skillet over medium heat until nicely warmed up. Add sweet onion dressing. Stir and simmer over low heat until some of the liquid evaporates.

Grill rolls: Slice rolls in half. Butter each cut side with a tsp. of butter. Grill cut side down on a well seasoned skillet or griddle. Set on plates.

Assemble sandwiches: Put a slice of cheese on bottom roll. Layer ¼ of meat over cheese. Top meat with ¼ of caramelized onions. Put on top of roll.

Serve with a great soup!

Blue Cheese, Pear and Avocado Salad

2010-02-26T18:32:00.005-05:00

I picked up a load of avocados at Wally World the other day. They were a quarter each! Then I got a basket of ugly pears for $.50/pound at another store. I had a little bit of pecans and Blue cheese leftover from the holidays. This was very yummy!

Serves 4

2 Tbsp. white sugar

1/2 cup pecans

4 cups torn salad greens

2 pears - peeled, cored and sliced

1 avocado - peeled, pitted and sliced

3 ounces Bleu cheese, crumbled

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard

1/8 tsp. granulated garlic

dash salt

fresh ground black pepper to taste

In a skillet over medium heat, stir sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and chop into pieces.

For the dressing, blend oil, vinegar, sugar, mustard, garlic, salt, and pepper.

In four individual salad bowls, layer salad greens, pears, avocado, and blue cheese. Pour dressing over salad, sprinkle with pecans, and serve.

Another Loaded Baked Potato Soup

2009-12-17T17:11:00.006-05:00

Awarded by my DH

Whenever I bake potatoes, I always throw a few extra in the oven. They are handy for quick home fries and soup.

Serves 6 – 8.

2 strips thick meaty bacon

1 large onion, diced – reserve ¼ cup

1 stalk celery, diced

1 small carrot, shredded

2 cups water

5 medium baked potatoes, peeled and diced

2 quarts milk

3 chicken bouillon cubes

1 cup (4 oz.) extra sharp cheddar cheese, shredded

8 slices American cheese

Heat 4 quart metal kettle hot and dry. Remove from heat. Lightly coat with canola oil spray. Return to very low heat while preparing meats and vegetables.

Bring heat to medium high and sauté bacon until crisp. Remove from pan and drain on paper towel.

Sauté onion and celery 5 minutes. Add carrots and cook 3 minutes. Add water. Bring to boil then turn down to simmer 5 minutes, while peeling and dicing potatoes.

Add potatoes, milk and bouillon. Heat just to a boil, turn heat to low and simmer 15 minutes.

After five minutes or so, when potatoes are heated and softened, mash about half the potatoes or use a hand blender. Be sure to keep a good number of chunky bits.

While soup is simmering, crumble bacon into tiny bits and add to soup.

Stir in cheddar cheese. Drop in slices of American cheese and stir lightly until melted.

DO NOT BOIL! Keep heat to very low or it will curdle.

Turn off heat and serve with reserved diced onion sprinkled on top and a hearty bread on the side.

Beer & Venison Meat Loaf

2009-12-17T16:14:00.005-05:00

My freezer overfloweth this time of year. We just put in two pigs from FFA and a deer. The guys would like to get more deer, so I am pressured to cook from the freezer. We will probably cold pack some of the next deer.

Meat loaf is a long honored tradition in our family, as in most. Our only rules are: ground meat, onions, egg, grain and ketchup. I usually throw some potatoes and winter squash in the oven alongside the meatloaf.

Serves 10 – 12

1 lb. lean ground pork
1 lb. lean ground beef
1 lb. ground venison
2 Tbsp. onion flakes
1 cup oats
2 eggs
1 cup finely diced green bell peppers
1 Tbsp. Worcestershire Sauce
½ can (12 oz.) Busch Light Beer
Salt & pepper
½ cup ketchup

Preheat oven to 350°F. Have a 9” x 5” loaf pan ready.

Mix all ingredients, except ketchup, together in large bowl with your hands.

Pack into loaf pan and shape the top with a slight well around outside edge.

Bake for 60 minutes.

Spread ketchup over top and continue baking until meat thermometer stuck in middle reaches 170°F. It took almost 2 hours last time!

Take meat loaf out of oven and let it set for 15 minutes before slicing in the pan.

Edinborough Date Bars

2009-12-16T12:29:00.009-05:00

It seems like Grandma Petrie made these once when I was very young. I make these most every Christmas since I began baking in my teens. I find my mixer bowl is not large enough, so I make half the oat mixture at a time. Do the bottoms first, then the tops. Or use a very large bowl and a hand mixer to cream the butter and sugar. I thought I was making too much, but they are all gone by Christmas!

Yield: 4 dozen

5 cups (20 oz.) Chopped dates
¼ cup sugar
1 ½ cups Water
1 cup Chopped walnuts
3 ½ cups Sifted flour
1 tsp. Baking soda
1 tsp. Salt
1 ½ cups Butter
2 cups Brown sugar
3 cups Rolled oats

Preheat oven to 400°F. Grease two 13”x 9” pans.

Cook dates with sugar and water. Cool and stir in nuts.

Sift together flour, baking soda and salt. Set aside.

Cream together butter and brown sugar. Stir in flour mixture. Fold in oats.

Press ½ of oat mixture in bottom of pans. Spread date mixture over oats. Sprinkle rest of oat mixture over dates and pat lightly in place.

Bake 25 minutes or until just browned. Cool. Cut into bars while still warm.

“STOP AND GO” COOKIES

2009-12-16T12:10:00.004-05:00

There was a discussion and search for this recipe on the recipe groups several years ago. I subsequently found the original recipe. These are very festive, tasty, nutritious and easy to make. I have included the original recipe from Quaker Oats. They are a thumbprint cookie with oats. I have made chocolate cookies by adding cocoa to the recipe. You can fit about 18 cookies on a 11” x 15” cookie sheet.

1 cup shortening, soft
½ cup granulated sugar
½ cup firmly packed brown sugar
1 egg beaten
½ teaspoon vanilla
2 cups sifted all-purpose flour
½ teaspoon soda
½ teaspoon salt
1 teaspoon cinnamon
1 ½ cups Quaker Oats (quick or old fashioned, uncooked)
Red and green candied cherries

Beat shortening until creamy; gradually beat in sugars. Blend in egg and vanilla.

Sift together flour, soda, salt and cinnamon; stir into creamed mixture. Blend in oats.

Shape dough into small balls and place on greased cookie sheets.

Make a hollow in each ball; place half a red or green candied cherry in each hollow.

Bake in preheated moderate oven (375°F.) 10 to 12 minutes.

Makes 4 dozen.

From: ALL-TIME ANYTIME RECIPES, The Quaker Oats Company, Chicago, IL; 1972; pg. 12

Grandma Petrie’s Currant Cake

2009-12-16T11:55:00.004-05:00

This is another of Grandma’s famous recipes. We begged her to make it throughout the year, but she would always make it for Christmas. I am still not proficient with this recipe. It takes quite a pastry maker to roll out pie crust to fit a cookie sheet! Currants can be stretched with chopped apple.

Pastry for 3 pie crusts
3 (11 oz.) boxes Currants
¾ cup Sugar
1 tsp. Lemon juice
1 tsp. Lemon peel
2 Tbsp. Cornstarch

Put currants, sugar, lemon peel and lemon juice in water to cover. Bring to a boil and simmer for 10 minutes. Dissolve cornstarch in a little bit of water and stir into the currants until thickened. Remove from heat and cool.

Roll out bottom pastry and fit into a high sided (3/4”) 10” x 15” cookie sheet. Dust with flour and spread on the currant filling.

Roll out the top pastry and prick with fork. Moisten edges of pastry in cookie sheet and lay on the top pastry. Pinch edges together.

Bake at 425° for 10 to 15 minutes. Lower heat to 375° and bake for 20 to 25 minutes.

Let cool and cut into 2” squares.

Grandma Petrie's Scottish Shortbread

2009-12-16T10:46:00.004-05:00

My Grandma brought this recipe with her from Scotland in 1929. She passed away in 2004, but we still make this recipe every Christmas.

2 cups sugar
2 lb. butter, room temperature
8 cups flour, sifted twice

Preheat oven to 300°F.

In large bowl, cream together butter and sugar with your hands.

Add flour and mix together with your hands.

Divide into two balls of dough.

Put each in a 9"x13" pan. Pat out evenly. Prick top with fork about every inch.

Bake for one hour.

Let cool on racks for 15 to 20 minutes before cutting into 1" squares or bars.

Cool completely, then store in tins lined with wax paper.

For very light and fluffy, melt in your mouth, shortbread, divide recipe in half and cream butter and sugar in mixer. Use twice sifted confectioner's sugar, measured before sifting. Gently stir in flour with wooden spoon. Never over mix or it will toughen.

I prefer to use unbleached white flour. Grandma has also used 1 cup of rice flour to 3 cups of white flour. She also used 1 cup of farina (Cream of Wheat) to 3 cups of white flour.

A half recipe will also fill two 8" round cake pans.

Add a teaspoon of almond extract for a mysterious and delicious difference.

Sugar can also be sprinkled lightly over top before baking.

Gail’s White Chicken Chili

2009-10-29T10:30:00.005-04:00

I have made this chili for years. It has become a favorite of my family and at pot lucks.

Serves 8

1 pound diced boneless skinless chicken breast

1 pound ground country sage sausage

1 medium onion, diced

1 Tbsp. chopped garlic

1 Tbsp. ground cumin seed

2 Tbsp. flour

1 (10 ½ oz) can condensed cream of chicken soup

2 cups water

2 (15½-oz) cans great northern beans, drained

1 (15½-oz) can white hominy, drained

1 (4-oz) can chopped green chiles

2 cups milk

salt and white pepper to taste

2 cups grated Monterey jack cheese

Heat a 4 quart metal kettle hot and dry. Remove from heat. Lightly coat with canola oil spray. Return to very low heat while preparing meats and vegetables.

Turn heat to high and sauté chicken, sausage, onion, garlic and cumin, stirring frequently to break up sausage in small chunks. Cook over medium heat until meat is no longer pink.

Stir in flour, then soup, then water. Add beans, hominy and green chiles. Bring to boil, cover and simmer for 10 minutes, stirring occasionally.

Stir in milk. Add salt and white pepper to taste. Bring just to boil. Stir in cheese until melted.

Serve immediately with hot buttered tortillas.

Gail’s Pickled Beets

2009-09-06T19:54:00.004-04:00

My neighbor called the other day and asked me for my recipe for pickled beets. I have been making them for more than thirty years and they are a family favorite. I was surprised to find I have never written down my recipe. It is based on watching my grandmother and a recipe from the second edition of Putting Food By, 1975 p. 444.

15 lbs. beets without tops
6 cups vinegar
6 cups sugar
1 recipe Hilltop Herbs Beet Pickle Mix
12 pint jars and lids, washed and held in hot water

Wash beets leaving root and 2” of stem. Put beets in a large kettle and cover with water. Boil until tender when pierced with fork.

While beets are cooking make the pickling syrup in a large stainless or enamel kettle. Mix together vinegar and sugar and bring to a boil. Let simmer.

Dunk beets in cold water to handle. Slip off skins, stem and root. Slice. They can be left whole if they are baby beets. As the beets are sliced, put them in the kettle of hot pickling syrup.

When all the beets are sliced, start filling jars one at a time. Put 1 Tbsp. of beet pickle mix in jar. Fill loosely with beets. Add hot syrup, leaving ½” of headroom. Seal and set jar in canner filled with hot water.

When canner is full, bring to boil and process for 30 minutes.

Hilltop Herbs Beet Pickle Mix

This is one of the mixes, in a family size recipe, I created and sold when I was doing business as Hilltop Herbs.

3 Tbsp. Mustard Seed
2 1/2 Tbsp. Onion Flakes
5 (3”) Cinnamon Sticks, crushed
2 1/2 Tbsp. Whole Allspice
1 1/2 Tbsp. Celery Seed

Mix all together. Use 1 Tablespoon per pint jar of beets.
Yield: enough for 12 pints of pickled beets, 1 canner full.

Substitution: If you would prefer to use fresh onion rings, delete the onion flakes from the mix. Thinly slice several onions into rings and heat them in the syrup with the beets. Be sure to put some rings in each jar.

Gail’s Homemade Tomato Ketchup

2009-09-06T18:52:00.004-04:00

I have been making homemade ketchup for more than thirty years. My family always raves over the flavor and we give it away as presents. My original recipe came from Putting Food By, 2nd edition 1975, p. 316. The following recipe is what has evolved over the years.

Yield: 10 pints

½ bushel tomatoes, 4 gal cut up
½ gal cut onions
½ gal cut sweet red peppers
4 large cloves garlic, cut
1 Tbsp. salt
2 Tbsp. celery seed
2 Tbsp. whole allspice
2 Tbsp. whole cloves
2 Tbsp. black peppercorns
2 Tbsp. yellow mustard seed
4 bay leaves
1 ½ cups packed dark brown sugar
3 cups cider vinegar

Wash the tomatoes. Cut out the cores and any bad spots. Cut into 2 to 6 pieces over ½ gal measure.

When full, pour into 20 quart stainless kettle. Keep count of how many gallons are in kettle.

Peel the onions and cut into 4 to 6 pieces into ½ gal measure. Then add to kettle.

Wash and core the peppers. Cut into large chunks into ½ gal measure. Then add to kettle.

Peel garlic cloves and cut in half. Add to kettle.

Cover and heat over medium heat stirring occasionally with a large sturdy spoon, to keep the scorching to a minimum. This will be easier as the liquid begins to break down from the tomatoes. Simmer for about 25 minutes until the peppers and onions are soft.

Process through a Squeezo or Victorio Strainer or other juicer to remove skins and seeds.

Heat oven to 350°F. Put a very large flat pan for evaporation on the middle rack of the oven. I use the bottom of an enameled turkey roaster 18” x 13” x 4 ½” deep.

As the juice is rendered, measure it and pour into the pan. Stir in the salt.

Put all the spices in muslin spice bags or tie into several thicknesses of cheesecloth or muslin. Put spice bags in juice in pan in oven.

If there is more juice than can safely fit in pan, put it in a covered container and hold it in the refrigerator to add later as the ketchup cooks down.

While cooking at 350°F, stir about once an hour. Turn down to 325°F, to cook overnight. Be sure to get up early to check on it. Continue cooking at 350°F the next morning and stirring more frequently as it thickens, say every ½ hour.

When ketchup is reduced to about 1/3 its original volume, stir in the brown sugar and cider vinegar.

Cook for another hour or so until thickened again.

To can, set pan over one or two burners set to low heat. Use just enough heat to keep it boiling but not burned.

Ladle while boiling hot into hot ½ pint or pint jars, leaving ½ inch of headroom. Run a table knife around the inside of the jar to release any air bubbles. Wipe the rim clean with a clean hot cloth and set the lid (which was held under hot boiled water) on top. Screw on a clean hot ring, holding hot jar with towel. Using a mitt and jar tongs, lower jar into hot canner.

Process jars in boiling water for 15 minutes. Remove with mitt and tongs and set on thick towel on draft free counter with several inches between jars and listen to the lids pop as they seal! Any jars that don’t seal should be refrigerated and used first.

Tip: Be sure to wash up right away. The screen of the strainer can get especially bad if not cleaned ASAP. There will inevitably be some burned spots on the bottom of the large kettle. Wash the rest of the kettle, rinse and drain. Sprinkle a heavy layer of baking soda over the burned spots, cover and let sit for a day or so. When you go back to wash it, the spots should lift much easier.

Zucchini Goulash

2009-07-21T16:24:00.005-04:00

I have had this recipe for so long, I have no idea where it came from. I searched the internet and didn’t find a clue there either. It is not much like the original anymore either. It is very savory and a bit spicy from the wax pepper. The sour cream smoothes it out nicely.

8 oz. egg noodles
1 Tbsp. olive oil
1 pound lean ground beef
2 Tbsp. paprika
1 large onion, diced
1 Tbsp. chopped garlic
½ cup (1 pepper) Hungarian wax pepper, seeded and diced
salt and pepper to taste
1 (4oz.) can mushrooms, drained
2 cups diced tomatoes
3 lb. (6 small) zucchini, ¼” slices
1 ½ cups non-fat sour cream

Boil noodles per package instructions. Drain and return to pot. Toss with oil. Cover and keep warm.

While noodles cook, heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing vegetables.

Turn heat to medium high and sauté ground beef with paprika, onion, garlic, wax pepper, salt and pepper, breaking up with a large spoon until lightly browned and crumbly.

Add mushrooms, tomatoes and zucchini and cook for 15 minutes, tossing and stirring every couple of minutes.

Cover and simmer 15 minutes.

Uncover and adjust seasonings. If too watery, turn up heat and boil off some of the water.

Turn heat to low and stir in sour cream. Remove from heat.

Serve immediately over noodles.

Serves 6 to 8.

Amazing Calabacita and Pork

2009-07-21T16:19:00.006-04:00

This recipe was from CTHOMPSON76 at All Recipes. She said, "This Mexican recipe was handed down to my husband by his mother. A blend of zucchini, onion, and pork that is simmered together, and then served with warm tortillas. A simple but delicious recipe."

I have made this recipe several times and my family loved it each time. She must have had a very large skillet. I have to make this in a Dutch oven. I use a can of whole kernel corn when I don’t have fresh corn on the cob. She added water to it, but all this zucchini makes lots of juice on its own. Use the whole wheat tortillas to sop up the flavorful broth.

1 ¼ pounds boneless pork loin, cubed
1 onion, diced
2 Tbsp. Worcestershire sauce
salt and pepper to taste
3 lbs. (2 med/large) zucchini, cubed (Not baseball bats!)
2 cups corn kernels, cut off the cob
8 (10 inch) whole wheat flour tortilla

Heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing pork and vegetables.

To dice zucchini: Trim ends, cut lengthwise into quarters and cut crosswise into ¼” slices.

Turn heat to high. Sauté pork with onions, salt, pepper and Worcestershire sauce until pork is lightly browned.

Add zucchini and cook for 15 minutes, tossing and stirring every couple of minutes.

Stir in corn. Cover and simmer for 15 minutes.

Uncover and adjust seasoning. If too watery, turn up heat and boil off some of the water.

Wrap tortillas in wax paper and microwave at medium power for 2 minutes, just until hot and steamy. Butter and fold in quarters. Serve immediately.

Serves 8.

Adapted from: http://allrecipes.com/Recipe/Amazing-Calavacita-and-Pork/Detail.aspx

Creamed Zucchini and Cilantro

2009-07-21T16:13:00.003-04:00

This French inspired recipe is adapted from Zucchini with Cilantro and Cream, by Hélène Wagner-Popoff, Corsica,

France

; Bon Appetit; May 2002.

“Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from

Madagascar

eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. Today we produce an olive oil called 'de pays de Corse Ivan Popoff.'

Although I was born in Lyons, the subtle flavors typical of Corsican cooking have definitely influenced my style. My dishes are extremely varied and well thought-out, but most of all simple. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort."

While this is delicious on its own as a side dish, Hélène also recommends it as a sauce spooned over roasted fish.”

I served this with Cajun Grilled Catfish. Yumm! I substituted olive oil for butter, chopped garlic for cloves and milk with cornstarch for cream - lower fat and ingredients on hand. Of course I really liked this recipe to use up the fresh cilantro growing abundantly now.

2 tablespoons olive oil
2 Tbsp. chopped garlic
1 3/4 pounds (2 medium) zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
salt and pepper to taste
1 Tbsp. cornstarch
1 cup milk

Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing zucchini and chopping cilantro.

Sauté zucchini, garlic and cilantro in olive oil over medium heat for five minutes until zucchini is crisp tender.

Put cornstarch in cup and stir in the milk.

Turn heat to low and pour milk over zucchini, stirring constantly until thickened, about one minute.

Salt and pepper to taste.

Serve immediately.

Serves 4 to 6.

Adapted from: http://www.epicurious.com/recipes/food/views/Zucchini-with-Cilantro-and-Cream-106491

Peanutty Noodles with Zucchini

2009-07-21T16:09:00.002-04:00

This recipe was originally from Good Housekeeping and called Sesame Noodles. The only sesame here is the oil. I have adapted it to ingredients on hand – i.e. an abundance of zucchini!
The original recipe called for green onions, cucumber, radishes and carrot. My green onions are gone now, but I have plenty of fresh chives. I can’t eat raw cucumbers, but I have lots of zucchini. My radishes didn’t make it this year. I thought carrot ribbons would be nicer with the long noodles. Fettucine would work just as well as vermicelli. I cut the soy sauce way back. It was too salty and made the noodles too dark. I substituted hot sauce for crushed red pepper. Fresh ginger is nice, when available. Overall, this is a tasty Asian style noodle dish.

16 oz. vermicelli
1/3 cup creamy peanut butter
1 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
1 tsp. ground ginger
1 Tbsp. chopped garlic
1 Tbsp. sesame oil
¼ tsp. hot red pepper sauce
½ cup water
3 Tbsp. fresh chopped chives
1 small (6” x 1”) zucchini, unpeeled, cut lengthwise in half and thinly sliced ¼”crosswise
1 medium carrot, shaved into long thin ribbons with peeler

Cook noodles per package directions.
Meanwhile, in blender, mix peanut butter, soy sauce, vinegar, ginger, garlic, sesame oil, hot sauce and 1/2 cup water until blended. Set sauce aside.
Chop chives, zucchini and carrot.
Drain noodles.
In large pasta bowl, toss noodles with sauce until evenly coated. Top with vegetables; toss before serving.

Serves 4 to 6.

Adapted from: http://www.goodhousekeeping.com/recipefinder/sesame-noodles-666?click=main_sr

Chicken & Broccoli with Linguine

2009-07-18T18:26:00.006-04:00

Here’s another Italian style chicken and broccoli dish. This one is from …..Cyndi! I have converted it to ingredients on hand and my cooking methods. This has an unusual and delicious tomato sauce - creamy and spicy. Adding dairy to a wine and tomato sauce is tricky. It tends to curdle. My trick is to add cornstarch to the milk, add the milk at the very end of cooking and do not let the sauce boil.

12 oz. linguine
1 Tbsp. olive oil
1 to 1-1/4 lb. (2 -3) boneless, skinless chicken breasts, cut into 1" cubes
freshly ground black pepper
1/2 cup onion, diced
1 Tbsp. chopped garlic
1 Tbsp. fresh oregano, chopped
1 1/2 cups (2 to 3 small) zucchini, sliced
1 1/2 cups (1 head) broccoli, chopped
1 cup diced tomatoes
1 1/2 cups water
1 Tbsp. chicken bouillon base
1/4 cup dry white wine
1/4 tsp. hot red pepper sauce
1-1/2 Tbsp. cornstarch
1/2 cup milk
Parmesan cheese, grated

Cook linguine as package directs. Drain. Return linguine to pan and toss with olive oil. Cover and keep warm.

While pasta cooks, heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing chicken and chopping vegetables.

To prepare broccoli: Wash it and cut off the stalk where it branches. Trim the head into spears, cutting off leaves if you prefer. Now, dice the stems crosswise in ½” pieces until you reach the flowers. Set the flowers stem down and cut into 2 to 4 sections depending on size.

Hold the stalk upright and use your trimming knife to slice thinly down the side of the stalk, just cutting off the peel. Turn it one quarter and slice again. Keep turning and slicing until peeled. Trim the corners of any remaining peel as needed. Trim the harvested end and slice the stalk lengthwise in similar size to the spears. Then slice the stalk crosswise.

To prepare zucchini: Wash zucchini and trim the ends. Cut crosswise into 1/4” slices.

Sauté chicken over medium heat with black pepper, onion, garlic and oregano; just until no longer pink - about 5 minutes.

Add zucchini, broccoli, tomatoes, water, chicken base, white wine and hot sauce. Bring to boil. Cover and simmer about 5 minutes until broccoli is crisp-tender.

Put cornstarch in a cup and stir in the milk. Stir into the skillet until slightly thickened and bubbly.

Serve immediately over linguine, garnish with grated parmesan and accompany with garlic toast and white wine.

Serves 4 to 6.

From: merrillandcyndibowan@xxxxxxxxxx
To: FamilyFare@yahoogroups.com
Date: 4/24/2006 9:52 PM

Chicken & Broccoli with Linguine

1 1/2 tb Olive oil, divided use
4 Boneless, skinless chicken breast halves, cut into 1" cubes
Freshly ground black pepper
10 Sun-dried tomatoes, soaked -10 minutes in hot water(opt)
1/4 c Chopped onion
1 ts Minced garlic
1 1/2 c Sliced zucchini
1 1/2 c Broccoli florets
1 1/2 c Chicken broth, divided use
1/4 c Dry vermouth or white wine
1 ts Oregano
1 1/2 ts Cornstarch
1/4 ts Hot red pepper flakes
1/4 c Heavy cream
10 oz Linguine, cooked according to package direction
Parmesan cheese

Cut chicken into cubes and sprinkle with pepper. Soak sun-dried tomatoes in hot water 10 minutes.
Heat 1 tablespoon of the olive oil in large, heavy, non-stick skillet; sauté chicken just until no longer pink, about 5 minutes. Remove from pan.
Add remaining 1/2 tablespoon olive oil to skillet; stir in onion and sauté until softened but not browned, about 2 minutes.
Stir in garlic, zucchini and broccoli. Add 3/4 cup of the chicken broth, cover and simmer 3-5 minutes, or until broccoli is crisp-tender.
Combine oregano and cornstarch with remaining 3/4 cup chicken broth and add to vegetables. Return chicken to pan, add hot red pepper flakes and cook over brisk heat until slightly thickened and bubbly.
Heat cream in microwave 30 seconds and stir into pan. Season to taste with salt and pepper and serve immediately over linguine or other pasta.

Belinda's Chicken Casserole

2009-07-18T17:32:00.003-04:00

Even though there seems to be a million chicken and broccoli casseroles out there, when a friend brought this to a pot-luck dinner, I was so impressed with the flavor and simplicity, I had to have her recipe. The secret is not to overcook the chicken so it remains tender.

1 lb. (2 – 3) boneless, skinless chicken breasts, sliced
1 lb. (2 - 3 heads) broccoli spears
1/4 lb. mushrooms, sliced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk

Preheat oven to 350°F.
Coat a 9” x 9" glass baking dish with canola oil spray.
Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing chicken, broccoli and mushrooms.
Sauté chicken over medium high heat until no longer pink.
Add broccoli and mushrooms, cover and steam over low heat until tender, about 5 minutes.
Place in prepared baking dish.
Mix soup with milk and pour over casserole.
Bake for 20 minutes or until hot and bubbly.
Serve with rice or noodles.

Serves: 4 – 6.

Creamy Broccoli and Zucchini

2009-07-18T16:47:00.006-04:00

It’s now the end of broccoli season and the zucchini is very prolific this year. I made this recipe almost as written. I used plain egg noodles, since I didn’t have any spinach noodles on hand. I have a large jar of chopped garlic in the refrigerator, so I used that along with snipping some parsley and oregano from my kitchen herb garden. I’ve written before about my lack of patience in making roux for white sauce. Here I substituted cream of celery with some added flour for thickening the juices from the zucchini. For the cheese, I used some low-fat cottage cheese. It really did melt in the sauce!

My husband liked this dish. It is basically creamed vegetables over noodles. Thanks again to Cyndi! I must really like her recipes, since they are continually selected out of the thousands I have.

8 oz. egg noodles
1 Tbsp. Olive Oil
2 cups (1 good sized head) broccoli
2 cups (1 medium) zucchini
1 med. onion, diced ½”
1 tsp. butter or margarine
1 Tbsp. chopped garlic
¼ cup fresh parsley, chopped
2 Tbsp. fresh oregano, chopped
1 can (10.5 oz.) condensed cream of celery soup
3 tbsp. flour
½ cup milk
1 Tbsp. sherry
1 1/2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese

Boil noodles as package directs. Drain. Return to pan and toss with olive oil. Cover and keep warm.

While noodles cook, prepare broccoli. Wash it and cut off the stalk where it branches. Trim the head into spears, cutting off leaves if you prefer. Now, dice the stems crosswise in ½” pieces until you reach the flowers. Set the flowers stem down and cut into 2 to 4 sections depending on size.

Prepare zucchini: Wash zucchini and trim the ends. Cut it lengthwise into quarters. Slice crosswise into 1/2” pieces. Put pieces in steamer. Add diced onion to steamer. Steam until crisp tender, 5 to 7 minutes.

Drain steamer bottom. Set vegetables aside. Return pan to medium heat and melt the butter. Sauté garlic, parsley and oregano for a minute or so. Stir in the cream of celery soup.

Put flour in a cup and gradually blend in milk with a fork, whisking out any lumps. Stir into soup. Cook and stir until thick and bubbly.

Add cottage cheese. Cook and stir until cheese is almost melted.

Stir in sherry and cooked vegetables and heat through.

Serve over hot noodles and sprinkle with Parmesan cheese, accompanied by a crispy hot roll or garlic toast.

Serves 4 to 6.

From: merrillandcyndibowan@XXXXX
To: FamilyFare@yahoogroups.com
Date: 10/8/2004 7:20 PM

Creamy Broccoli and Zucchini

2 c. chopped fresh broccoli
2 c. unpared zucchini
1 med. onion, chopped
1 clove garlic, minced
3/4 c. milk
1 1/2 c. Ricotta (or creamed cottage cheese)
8 oz. spinach noodles, cooked
2 tbsp. butter or margarine
3 tbsp. flour
2 tbsp. parsley, chopped
1 tbsp. sherry
Pinch oregano
1/2 c. Parmesan cheese

Cook broccoli and zucchini together until tender (steam 8-10 minutes). Drain well. In saucepan sauté onion and garlic until tender (not brown). Blend in flour, parsley and oregano. Add milk. Cook and stir until thick and bubbly. Add Ricotta cheese. Cook and stir until cheese is almost melted. Stir in cooked vegetables and heat through. Serve over hot noodles. Sprinkle with Parmesan cheese.

Chicken Viola

2009-07-17T12:03:00.010-04:00

I received this recipe from Daily Recipes. I am always intrigued when I hear that a recipe has been in a family for generations. The ingredients are inexpensive and usually on hand. But when I went to make this recipe, I saw some problems right off. There were no real measurements, just a bag of this and a can of that. Then I saw how much chicken they were putting in one 9” x 13” dish with all those other ingredients and I thought maybe it would all work out if we were making two 9” x 13” dishes!

Using experience and trial and error, I came up with proportions that made a truly delicious and deluxe casserole. First, I poached the chicken breasts instead of boiling. Boiling tends to make breast meat tough. Poaching results in more tender meat. Then I used fresh steamed broccoli spears, a deluxe alternative to frozen broccoli. Next, I added some milk to the soup to make the casserole a little moister. I used a whole pound of cheese, but you could probably get by with less. Finally, I used Panko for the topping resulting in a casserole special enough for a Ladies Luncheon. Thanks to Ashly and Sandy!

8 oz. egg noodles
1 lb. (2 – 3) boneless skinless chicken breasts
1 can (4 oz.) mushrooms, drained
1 bunch (2 - 3 heads) fresh broccoli
2 cans (10.5 oz.) condensed cream of celery soup
1 cup milk
4 cups (16 oz.) shredded mozzarella cheese
2 cups Panko bread crumbs
2 Tbsp. butter or margarine

Preheat oven to 350°F.

Coat a 9” x 13” glass baking dish with canola oil spray.

Boil noodles until almost done and drain. Spread noodles in bottom of prepared dish.

While noodles are cooking, trim the chicken breasts and poach: Place them in a 6 cup saucepan and cover with water. Bring to a boil. Turn heat to low and simmer for 7 minutes. Turn off heat, cover and let set for 7 minutes. Drain and fill with cold water to handle. Shred over noodles.

Sprinkle the mushrooms over the chicken.

While chicken is cooking, trim and steam broccoli spears. (See previous recipe for Steamed Broccoli.

Arrange broccoli spears over chicken and mushrooms.

In large mixing bowl, whisk together soup and milk. Stir in cheese and spread over broccoli.

Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir. Pour Panko crumbs over melted butter. Toss lightly with fork to mix. Sprinkle crumbs over casserole.

Bake for 35 to 40 minutes until heated through.

Serves 8.

----------------------

From: Sandy U. sandyu42@XXXXXXXX
To: dailyrecipes@yahoogroups.com
Date: 4/6/2006 2:42 PM

Chicken Viola
Source: http://online-cookbook.com - ashly carrico
Serves/Makes: 8 or more

Ingredients
1 bag egg noodles
2 cans cream of celery soup
1 bag frozen broccoli
1 bag shredded mozzarella cheese
1 bag bread crumbs
1 can mushrooms (optional)
4 or 5 boneless skinless chicken breasts
1/4 cup (60 ml) butter

Preparation
Boil 4 or 5 chicken breasts until done.
Cool in strainer.
Boil noodles until done.
Preheat oven to 350 degrees (175 C.).
Pour noodles in 13 x 9 inch pan.
Pick chicken apart into pieces.
Put chicken on top of noodles.
Combine broccoli, cheese, and soup; mix well.
Spread over chicken.
In sauce pan heat butter and pour bread crumbs and stir until moistened.
Spread bread crumbs over casserole.
Put in oven until heated through.

Comments
Came from generations in my family.

Orange Broccoli Almondine

2009-07-16T17:11:00.007-04:00

Here is another flavor for broccoli – orange. If you happen to have a fresh Clementine or tangerine, you could use a peeled one here.

Sliced almonds are sometimes hard to find, even during the holiday season. I look for them then and stock up for the rest of the year. Nuts freeze well. I would dearly love to learn of a home method or device for slicing almonds. I haven’t found one yet. If you know of one, please leave a comment here for the rest of us. Thanks!

Below, I have listed the recipe that inspired this dish. Thanks to Cyndi.

1 bunch (2 - 3 heads) broccoli
1 can (4 oz.) mandarin orange segments, drained
2 Tbsp. butter or margarine
¼ cup sliced almonds
1 cup orange juice
1 Tbsp. sherry
1 Tbsp. cornstarch

Wash, trim and steam broccoli in spears as in previous recipe for Steamed Broccoli.

After draining, return broccoli to bottom of steamer and toss with oranges.

While broccoli is steaming, make sauce:

Melt butter in small saucepan. Add almonds and sauté until they turn a pale golden color.

Put cornstarch in bottom of small bowl. Slowly add orange juice, stirring to dissolve.

Stir in sherry. Add juice to pan with almonds and slowly bring to boil, stirring constantly until thickened.

Pour sauce over broccoli and serve.

Serves 4 - 6.

--------------

To: FamilyFare@yahoogroups.com
From: “Merrill and Cyndi Bowan” sparrow@XXXXXX
Date: 5/24/2003 2:40 PM

Steamed Broccoli with Almond Orange Butter

1 bunch fresh broccoli
3 T. butter
1/4 c. thinly sliced almonds
2 tsp. grated orange rind

Remove tough stems from broccoli; cut into florets about 2" long. Place in a microwaveable glass baking dish just large enough to hold all in one layer. Sprinkle with 2-3 T. water; cover tightly and microwave on HIGH for 6-8 minutes or until crisp-tender.

Meanwhile, in a small skillet, melt butter. Add almonds and sauté until almonds begin to turn pale golden. Stir in orange rind. Pour over broccoli and serve.

Serves 4-6.

Broccoli Chicken Ramen Casserole

2009-07-16T16:21:00.012-04:00

This has become another family favorite. My son that hates cooked broccoli likes it, probably because it has Ramen in it (one of his favorite foods) but he complains about the mushrooms.

In the previous recipe for Steamed Broccoli, I went into detail about cutting the broccoli into spears. Chopping starts out similarly. Wash the broccoli. Cut off the stalk where it branches and trim the head into spears, cutting off leaves if you prefer. Now, dice the stems crosswise until you reach the flowers. Set the flowers stem down and cut into 2 to 4 sections depending on size.

I suppose it’s time for a discussion of bouillon base that I include in my recipes. The best ingredient is homemade broth, whether chicken, beef or vegetable. But that’s not usually available. Next in regards to quality could be canned broth, depending on how much salt and additives it contains. This is generally a pricey option. The additive I most like to avoid is MSG. Which is the main reason I toss the little flavor packets that come with Ramen. Then there are all those little cubes of bouillon. Read the label! Most of them contain MSG also. I find passable, the Tone’s Chicken and Beef Base sold at Sam’s Club. The best alternative to homemade broth is the Broth Powders from Frontier Natural Products.

I have included below the original recipe that inspired this dish. Thanks to

Chad

1 lb. (2 – 3) boneless skinless chicken breasts, diced
1 medium onion, chopped
1 Tbsp. chopped garlic
6 cups (2 – 3 heads) broccoli, chopped

1 can (4 oz.) sliced mushrooms, drained
1 cup mayonnaise
1 cup plain non-fat yogurt or buttermilk
2 cups (8 oz.) shredded sharp cheddar cheese
2 oz. crumbled blue cheese
1 Tbsp. chicken bouillon base
1 tsp. sugar
2 pkg. Ramen noodles, broken
½ cup slivered almonds

Preheat oven to 350°F.

Coat a 9” x 13” glass baking dish with canola oil spray.

Heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing chicken and vegetables.

Sauté chicken with onion and garlic over high heat until lightly browned.

Add broccoli and stir fry until broccoli is bright green, about five minutes.

Turn off heat and stir in rest of ingredients.

Place mixture in prepared baking dish. Cover with foil.

Bake 45 minutes and uncover.

Bake 15 more minutes and remove from oven.

Cool for 15 minutes before serving.

Serves 10 to 12.

Subject: [dailyrecipes] Broccoli Casserole
From: Chad Hutton <chadnmichael2004@XXXXXX>
Sender: dailyrecipes@yahoogroups.com
Date: 7/7/2006 9:06 PM

1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in
salted water
12 ounces sliced mushrooms, Sautéed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up

Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Yield: 6 to 8 servings

Broccoli & Corn Casserole

2009-07-16T13:22:00.008-04:00

Getting Real here has broccoli in season. It has been coming out my ears so to speak this last weekJ.

But even throughout the year, fresh broccoli is frequently on sale.

I almost always have cheeses in the freezer. I stock up when they are on sale for $3.00/ lb. or less.

Creamed corn is almost always in my pantry. It is a favorite of my family (as opposed to canned peas, spinach and mushrooms). I buy canned goods by the flat when they are on sale. It used to be you could buy them for 3 or4 to the dollar. Not anymore L.

And my new favorite this year is Panko bread crumbs. I had seen them in the magazines and my mother mentioned them. Then I saw them at the “Dented Can Store”. I bought several packages and have been hooked. They are light and crispy. They just seem to make a dish more elegant. I did some research and have made them at home. The secret is to use a hearty coarse grained white bread – unbleached, buttermilk or sourdough – doesn’t matter so much as the texture. Slice it, trim the crusts, cube it and let it dry out a bit. Then crumble it in a blender or food processor. I keep them handy in a bag or jar in the freezer door.

I have also included the original recipe that inspired this one so you could see the type of changes I make in ingredients and methods. Thanks Jenn!

2 heads broccoli
1 cup (4 oz.) sharp cheddar cheese, shredded
1 egg
1 can (14 ¾ oz.) cream style corn
2 Tbsp. butter or margarine
1 cup Panko bread crumbs

Preheat oven to 350°F.

Coat a 10” square glass baking dish with canola oil spray.

Trim broccoli into spears and steam until bright green but not quite tender when pierced with a fork, about five minutes. (See my recipe for Steamed Broccoli.)

Arrange steamed broccoli spears in prepared baking dish.

Sprinkle cheese over broccoli.

Beat egg in 1 ½ quart mixing bowl. Stir in creamed corn and pour over broccoli and cheese.

Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir.

Pour Panko crumbs over melted butter. Toss lightly with fork to mix. Sprinkle crumbs over casserole.

Bake about 40 minutes or until almost set, when a knife inserted in center comes out fairly clean.

Serves 6 to 8.

Adapted from:

Subject: [dailyrecipes] Broccoli-Corn Casserole
From: “Jenn Bartimus” jlbart74@xxxxxxxxx
Date: Mon, 21 Aug 2006 20:57:03 -0500

Broccoli-Corn Casserole

2 (16-ounce) bags frozen broccoli flowerets -- thawed and drained
2 (14 3/4-ounce) cans cream-style corn
2 eggs -- slightly beaten
2 tablespoons butter or margarine -- melted
3/4 cup herb-seasoned stuffing crumbs

Heat oven to 350F. Mix broccoli, corn and eggs in ungreased 3-quart
casserole or rectangular baking dish, 13 × 9 × 2 inches. Mix butter
and stuffing; sprinkle evenly over vegetable mixture. Bake uncovered
about 1 hr or until stuffing is golden and vegetables are hot.

Yield: 8 servings.

Lemon Chicken Broccoli and Bowties

2009-07-15T16:23:00.009-04:00

Here is a chicken and broccoli dish Italian style. This is very pretty arranged and served in a large flat pasta bowl. Serve with garlic toast and white wine and you have a complete meal.

8 oz. bowtie pasta (Farfalle)
1 medium bunch (2 to 3 heads) broccoli
1 lb. (2 to 3) boneless, skinless chicken breasts
1 medium onion, diced
1 Tbsp. chopped garlic
1 can (4 oz.) sliced mushrooms, drained
1/2 cup Italian salad dressing
6 Tbsp lemon juice, split
1 can (10.5 oz.) condensed cream of chicken soup
1/4 cup milk
1 tablespoon butter
1 tsp. lemon extract, split

Boil and drain bowties. Return to pan. Cover and keep warm.

Wash and trim broccoli into spears and steam. (See previous recipe for Steamed Broccoli.) Remove the steamer basket and pour off the water. Put the broccoli into the now empty saucepan and toss with butter and 1 Tbsp. of lemon juice. Cover and keep warm.

Heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing chicken.

Sauté chicken, onion, garlic and mushrooms over medium high heat until lightly browned.

Stir in Italian dressing, ½ tsp. lemon extract and 1 tablespoon of lemon juice. Cover and keep warm while you make the sauce.

Whisk together cream of chicken soup and milk in a small 6 cup microwaveable bowl.
Heat on high for two minutes. Stir. When the mixture is thoroughly heated, stir in 4
tablespoons (1/4 cup) of lemon juice and ½ tsp. lemon extract. Be careful with the lemon juice - if you add it too soon the milk will curdle. It should be a shiny smooth sauce. Pour over the bowties and lightly toss.

Place the bowties in a large pasta bowl. Top with chicken in the center, and arrange broccoli around the outside edge.

Serves: 6 to 8

Adapted from:
Subject: Attitude Chicken
From: Sharon saltywood8@xxxxxxx
Sender: dailyrecipes@yahoogroups.com
Date: 7/9/2006 10:12 PM

Get Real Chicken Divan

2009-07-15T14:53:00.009-04:00

Here is another great classic chicken and broccoli dish. This one is French. I just love it when I find some history or first person accounts of the origin of a dish. I had made various versions on my own for years, but have altered my recipe to be more true to the flavor of the original.

Following is the original version I found at the Recipe Link. After that I listed several Americanized recipes and finally my Get Real recipe.

BTW, you may wonder at all the recipes I post using boneless, skinless chicken breasts? They are a great value – low in fat, quick to cook, versatile and tasty. I just stocked up on them at $1.58 per pound. Be sure to buy the store or butcher package. IQF is a waste. They are soaked in water and poorly cut. Many years ago, some friends of mine actually did a market study at home comparing whole chicken breasts, boneless, skinless breasts and whole chickens. For the amount of waste from skin and bones, boneless and skinless is the real value. Of course, I always need some skin and bones to make soups and broths.

----------

Levesia, here is the original recipe from Divan Parisien, where I loved to dine in the late 1940s. A great restaurant, and you actually ate at tables drawn up to small sofas (or divans!)

CHICKEN DIVAN
1 five-pound fowl (stewing chicken)** see note
water
2 tsp. salt
2 cups medium white sauce
1/4 tsp. nutmeg
1/2 cup hollandaise sauce
1/2 cup heavy cream, whipped
3 Tbsp. sherry
1 tsp. Worcestershire sauce
1 large bunch broccoli
1 cup grated parmesan cheese (preferably fresh-grated)

(1) Place whole fowl on a rack in a kettle. Add about five cups boiling water and salt; bring to a boil, lower heat and simmer until tender (about three hours). Cool in broth, then remove from broth, remove skin and slice the meat.
(2) While fowl is cooking, make white sauce and stir in nutmeg. Make hollandaise. Combine hollandaise, white sauce, Worcestershire sauce and sherry, then combine thoroughly with the whipped cream.
(3) Cook broccoli, drain and arrange on deep serving platter, sprinkle lightly with some of the cheese. Arrange sliced chicken on top, pour the sauce over all and sprinkle generously with the remaining cheese.
(4) Broil about 5 inches below hot broiler flame until lightly browned and bubbly.

***Note: this recipe came from a French restaurant kitchen, which assumed you know how to make white sauce AND hollandaise. These recipes can be found in any basic cookbook (like Joy of Cooking) or if you need recipes from these, ISO to me or TKL Cooking Club. This recipe was my claim to fame as a hostess for more than 30 years and I still make it occasionally. I use any larger chicken parts available in the supermarket, as fowl is very seldom found, nowadays, and simmer it much less time -- keep testing to see when it is tender--beginning at 30 minutes.
SERVES FOUR. NOT for dieters!!! Bon appetit!

Cooking Club at Recipelink.com

http://www.recipelink.com/msgid/0032143

From: Beege 11-12-1998

-------------

Chicken Divan Recipes (3)

Cooking Club at Recipelink.com

From: CarolB, FL 9-1-1997

http://www.recipelink.com/msgid/008833

CHICKEN BROCCOLI CASSEROLE

Rose Anna Eyres (California)

2 packages of frozen broccoli spears (10 oz.)
1/2 cup mayonnaise
1/2 tsp. lemon juice
1 can cream of chicken soup, undiluted
2 Tbsp. butter melted
2 cups sliced cooked chicken
1/2 cup fine dry bread crumbs
1 1/4 cup grated sharp cheddar cheese

Grease a shallow 1 1/2 quart baking dish. Cook broccoli according to directions on the package, until almost tender. Drain. Blend
mayonnaise and lemon juice with soup. Arrange cooked broccoli in baking dish. Top with chicken slices and pour sauce evenly
over all. Sprinkle with mixture of bread crumbs and butter. Top with grated cheese.

Chicken Divan

4 skinless, boneless chicken breast halves (about 5 ounces each)
2 pkg. frozen broccoli, defrosted and drained
2 cans Cream of Chicken soup
1 teaspoon curry powder
1 teaspoon lemon juice
1 cup shredded Cheddar cheese
1/2 cup soft bread crumbs
4 tablespoons melted butter

1.Arrange sliced chicken on broccoli in a shallow baking pan.
2.Mix: chicken soup, mayonnaise, curry powder;, and lemon juice.
3.Pour evenly over top of chicken and broccoli.
4.Mix bread crumbs and butter: and sprinkle over top of all.
5.Bake 350 F for 25 minutes.

------"Chicken Divan"------

4 chicken breasts - boneless, skinless
1 can cream of broccoli soup
1 bunch of broccoli (chop off florets in to bite sized pieces)
1/2 cup light (or reg) mayo
1 cup shredded cheddar or 4 slices of American Cheese
1 pkg egg noodles

Brown the chicken breasts in a frying pan, sprinkle with seasoned salt preheat oven to 325.
Combine soup, mayo and florets in a 9 x 12 baking dish. put browned chicken in baking dish, cover with
broccoli/soup mixture, top with cheese.
Put pan in oven, cook for 35 minutes.
Bring a pot of water to a boil, cook egg noodles until tender.
Serve chicken over noodles, Enjoy!

---------------

Get Real Chicken Divan Casserole

8 oz. egg noodles
1 large bunch broccoli (2 to 4 heads) (20 oz.)
1 to 1 ¼ lb boneless, skinless chicken breast (2 to 3)
2 cans (10.5 oz.) condensed Cream of Chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
3 Tbsp. sherry
1 tsp. Worcestershire sauce
1/4 tsp. nutmeg
1 cup grated parmesan cheese

Preheat oven to 350°F.

Coat a 9” x 13” glass baking dish with canola oil spray.

Boil and drain noodles and spread in bottom of prepared baking dish.

Wash and trim broccoli into spears and steam. (See recipe for Steamed Broccoli.)

Arrange broccoli spears over the noodles. Sprinkle with ¼ cup of grated parmesan.

Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing chicken.

Slice chicken breasts in half lengthwise, butterfly style. Separate pieces.

Sauté chicken over medium high heat until lightly browned.

Layer sautéed chicken over broccoli.

In 1 ½ quart mixing bowl, whisk together soup, mayonnaise, lemon juice, sherry, Worcestershire sauce and nutmeg.

Pour sauce over all and sprinkle with remaining grated parmesan cheese.

Bake for 30 minutes or until lightly browned and bubbly.

Serve with a crusty French bread, a side salad and a nice white wine.

Serves: 8

Chinese Beef and Broccoli

2009-07-15T13:14:00.013-04:00

This is a traditional dish found at most Chinese restaurants. It has been a favorite at our house forever, it seems. I have always loved Chinese cooking. My mother gave me my first wok when I was in college. After college, I attended some Chinese cooking classes through adult education at a community college. Then I bought my first Chinese cookbook through a cookbook book club. Jim Lee’s Chinese Cookbook has become my foundation and reference for Chinese cooking.

Since this is best served over my Foolproof Rice.

Canola oil spray
2 Tbsp. sesame oil
1 lb. boneless beef steak, sirloin tip or top round
2 slices fresh ginger root, shredded
1 clove garlic, minced
1 large bunch broccoli (2 – 4 heads)
1 tsp. sugar
1 Tbsp. cornstarch
2 Tbsp. soy sauce
1 tsp. beef bouillon base
2 Tbsp. sherry
1/8 tsp. ground black pepper
1 cup water

Season wok: Heat wok hot and dry. Coat with canola oil spray. Turn heat to very low while preparing ingredients.

Slice meat in thin strips across the grain. Set aside.

Peel and shred the ginger root. Peel and mince garlic. Set aside.

Wash broccoli and trim into spears as for recipe for Steamed Broccoli. Set aside.

Mix together sauce ingredients: sugar, cornstarch, bouillon, soy sauce, sherry, pepper and ¾ cup of water. Set aside.

Heat wok until hot. Add 1 Tbsp. of sesame oil and spread around. Add beef, ginger and garlic and stir fry until meat is lightly browned and juices are mostly evaporated. Empty beef to holding pan, scraping wok clean.

Heat wok until hot. Add 1 Tbsp. of sesame oil and spread around. Add broccoli and stir fry for three minutes. Add remaining ¼ cup water, cover and cook for four minutes. When done, broccoli should be bright jade green and tender enough to just pierce with a fork.

Add cooked meat to wok and stir fry a minute to warm it up.

Add sauce mixture to wok and stir until sauce thickens.

Turn heat to low, cover and cook two minutes more.

Serve over rice.

Serves: 4 – 6

Substitutions: If you have leftover roast beef, you can slice or shred it and add it after cooking the broccoli, just to reheat. Then you would fry the ginger and garlic with the broccoli.

I don’t always have fresh ginger or garlic cloves on hand. I have used ground ginger. Add 1 tsp. to the sauce mix. 1 Tbsp. minced garlic can be stir fried or add 1/8 tsp. granulated garlic to the sauce mix.

Sesame oil gives the best flavor. For a different flavor, substitute peanut oil. If you have neither of those, canola will do, it just won’t give much flavor.

Substitute ¼ cup of oyster sauce for the soy sauce to achieve another flavor.

If you don’t have any sherry, you can leave it out. Use it if you have it though, it gives a certain delicious flavor.

Beef bouillon base can be replaced by using hot water and dissolving a cube of beef bouillon. Or you can use 1 cup of beef broth, home made or canned.

Adding a dash or two of your favorite hot sauce to the sauce mixture will liven the flavor.

Julienned onions could be stir fried with the broccoli. Grated or ribbon cut carrot is a colorful addition also.

Get Real Broccoli Ritz Casserole

2009-07-15T10:59:00.005-04:00

This dish has become another perennial and classic American favorite. And yes, even my son that won’t eat cooked broccoli, loves this one!

Of course, I can’t not fiddle with a recipe and I have printed the Nabisco original recipe, a modified recipe and my own Get Real recipe. By Get Real, here I use real cheese, not Velveeta and not processed cheese food. I also reduced the margarine by 25%.

RITZ® Broccoli Casserole
http://www.nabisco.com/recipes/recipeprinterfriendly.aspx?recipe_id=56398

Prep Time: 10 min
Total Time: 55 min
Makes: 12 servings, 1/2 cup each

3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
36 RITZ Crackers, coarsely crushed, divided
1/4 cup (1/2 stick) butter or margarine, melted

PREHEAT oven to 350°F. Mix broccoli, VELVEETA and half of the crushed crackers until well blended.
SPOON into 2-quart baking dish. Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.
BAKE 45 minutes or until heated through.

BROCCOLI, CAULIFLOWER CASSEROLE
http://www.cooks.com/rec/view/0,1650,150187-225202,00.html

1 1/2 lbs. broccoli and cauliflower
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded American or Colby cheese
1/2 c. butter
1 c. crushed Ritz crackers

Steam vegetables until tender and place in casserole. Mix milk and cream of mushroom soup together; pour over vegetables. Sprinkle shredded Colby cheese over top. Mix cracker crumbs and butter until crumbly and sprinkle over top. Bake at 350 degrees for 1/2 hour until bubbly. Serves 8.

Get Real Broccoli Ritz Casserole

1 large bunch of broccoli (2 - 4 heads), cut in spears
1 can (10.5 oz.) condensed cream of mushroom soup
½ cup milk
12 slices American cheese (not processed cheese food)
6 Tbsp. margarine
1 stack of Ritz® crackers (36)

Preheat oven to 350°F.
Coat 12” x 8” glass baking dish with canola or olive oil spray.
Steam broccoli until just tender.
Arrange broccoli spears in baking dish.
In 6 cup microwaveable bowl, whisk together soup and milk. Heat on high for 2 minutes. Slide 4 slices of cheese into soup. Microwave on high one minute. Stir. Repeat twice more until all the slices are melted.
Pour over broccoli.
Put margarine in 1 quart microwaveable bowl. Cover with wax paper. Heat on defrost for one minute. Stir.
Put stack of crackers in heavy one gallon zip-lock bag. Crush with rolling pin or wooden mallet.
Pour crushed crackers over melted butter. Toss lightly with fork to mix.
Sprinkle cracker crumbs over casserole.
Bake 30 minutes until bubbly. Do not let brown.

Serves 10 to 12

Substitutions: Any combination of cole crops will work – broccoli, cabbage, cauliflower and/or Brussels sprouts. 1 ½ lbs (24 oz.) frozen vegetables can be substituted, just be sure to thaw and drain them well. Baking time will be a little longer because they are cold. There are many store brands of Ritz crackers available. I usually use them for significant cost savings.

Additions: Some steamed onions, celery and/or carrots are nice additions. Cut them as you see fit.

Broccoli with Cheese Sauce

2009-07-14T17:01:00.007-04:00

This is probably the most favorite of all broccoli dishes. Even my son that refuses to eat cooked broccoli likes this. The flavor and texture depend on the cheese used. Don’t use a stringy cheese like Mozzarella. You want a cheese that will melt and has good flavor.

1 recipe Steamed Broccoli

Cheese Sauce ( see Basic Cheese Sauce)

2 cups milk

¼ cup flour

1 cup shredded extra sharp cheddar cheese

Stir milk and flour in blender.

Pour into 6 cup 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.

Add cheese and stir.

Microwave another minute and stir, if needed, to completely melt the cheese.

Pour over steamed broccoli and serve.

Serves 6 to 8