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Red Wine-Braised
Beef Shanks with Mushrooms and Basil-Mashed Potatoes
3 tablespoons vegetable oil
4 (1-inch thick) "soup cut" beef shanks, about 3 pounds total
1 tablespoon Essence, recipe follows
2 large onions, finely chopped
2 ribs celery, finely chopped
2 large carrots, finely chopped
1/2 pound button mushrooms, stems trimmed
8 cloves garlic, minced, or 2 tablespoons minced garlic
3 bay leaves
8 sprigs thyme
2 sprigs rosemary
2 1/2 cups dry red wine
3 tablespoons tomato paste
1 (15-ounce) can crushed tomatoes
2 cups beef stock
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 teaspoon crushed red pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Basil Mashed Potatoes, recipe follows
Sautéed Fennel and Leeks, recipe follows
In a large Dutch oven, heat vegetable oil over high heat until very
hot.
Season shanks on both sides with the Essence, transfer to Dutch oven
and cook until browned on both sides, about 3 to 4 minutes per side.
Transfer shanks to a plate and set aside. Add onion, celery, carrots
and mushrooms to the Dutch oven and cook, stirring occasionally,
until vegetables are soft and beginning to caramelize, about 7
minutes.
Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes.
Add red wine and stir well with a wooden spoon, scraping bottom of
pan to loosen any bits. Add tomato paste, crushed tomatoes, beef
stock, basil, parsley, crushed red pepper, salt, and black pepper
and stir well to combine.
Return shanks to the Dutch oven and bring sauce to a boil. Cover
Dutch oven, lower heat to a simmer and cook for 5 hours, stirring
occasionally, or until shanks are tender. Taste the sauce and adjust
seasoning if necessary. Serve immediately, with sauce ladled over
Basil-Mashed Potatoes. Serve with Sautéed Fennel and Leeks.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie
Tirsch. Published by William and Morrow, 1993.
Basil-mashed Potatoes:
2 1/2 pounds baking potatoes, peeled and cut into 1-inch cubes
1 1/2 teaspoon salt
4 tablespoons butter
1/2 cup milk
2/3 cup sour cream
Freshly ground black pepper
1/2 cup chopped basil
In a saucepan combine potatoes with enough water to cover by 1 inch
and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a
simmer, and cook until potatoes are fork-tender, about 15 to 20
minutes.
Drain potatoes in a colander. Add butter and milk to the saucepan
and heat until butter is melted. Return potatoes to the saucepan,
add sour cream, and mash with a potato masher until desired
smoothness is achieved. Season with more salt (if necessary) and
black pepper. Stir in chopped basil and serve immediately.
Yield: 4 servings
Sautéed Fennel and Leeks:
2 tablespoons olive oil
1 bulb fennel, top removed, cored and sliced thinly
1 large leek, greens removed, cleaned and sliced into 1/2-inch
pieces
Salt
Freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter
Heat a medium sized sauté pan over medium high heat. Add olive oil.
Add fennel and sauté for 3 minutes, until translucent. Add leeks and
season with salt and pepper. Sauté until fennel and leeks are
tender, another 4 minutes. Add lemon zest and butter and toss.
Adjust seasoning and serve.
Peanut Butter and
Chocolate Praline Ice Cream Sandwiches
1/2 teaspoon plus 1/2 pound (2 sticks) unsalted
butter, at room temperature
1/2 teaspoon plus 1 1/2 cups bleached all-purpose flour
1 1/4 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch salt
1 recipe Vanilla-Praline Ice Cream, recipe follows
Peanut Butter and Chocolate Pralines, recipe follows
Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by
3-inch loaf pan with 1/2 teaspoon of the butter and 1/2 teaspoon of
the flour. In a large mixing bowl, cream the remaining 1/2 pound (2
sticks) butter and the sugar together with an electric mixer until
smooth. Add the eggs 1 at a time, beating after each addition. Beat
in the vanilla. Into a medium-size mixing bowl, sift the remaining 1
1/2 cups flour, the cocoa, baking powder, and salt together. Add 1/3
of the flour mixture at a time to the butter/sugar mixture, beating
after each addition. Spoon the batter into the prepared pan and bake
until it springs back when touched, about 50 minutes. Remove from
the oven and let cool in the pan on a wire rack for 10 minutes, then
remove it from the pan and let cool completely on the rack. After
the ice cream is firm, remove it from the pan. Cut the ice cream
into 16 slices. Place 1 slice of ice cream between 2 slices of pound
cake, forming a sandwich. Repeat the process until all of the cake
is used. Wrap each sandwich in plastic wrap and freeze until ready
to serve. To serve, unwrap the sandwiches and serve each with a
praline on the side.
VANILLA-PRALINE ICE CREAM:
2 cups milk
2 cups heavy cream
1 cup sugar
1 vanilla bean, split and scraped
6 large egg yolks
8 Peanut Butter and Chocolate Pralines (recipe follows), crumbled
In a medium-size, nonreactive saucepan over medium heat, combine the
milk, cream, sugar, and vanilla bean and pulp. Whisk to dissolve as
the mixture heats. Heat the mixture to the scalding point (when
bubbles form around the edges of the pan); do not let it boil.
Remove from the heat. Beat the egg yolks in a large mixing bowl. Add
the hot cream mixture about 1/4 cup at a time to the beaten yolks,
whisking well after each addition. Pour the mixture back into the
saucepan and cook, stirring over medium heat until the mixture
becomes thick enough to lightly coat the back of a spoon, 2 to 3
minutes, do not let it boil. Remove from the heat and strain through
a fine-mesh strainer into a glass bowl. Cover the top of the mixture
with plastic wrap (this will keep a skin from forming) and let cool.
Place the mixture in the refrigerator and chill completely. Pour the
mixture into an ice cream machine and follow the manufacturer's
instructions for the churning time. Once the ice cream is almost
ready, about 5 minutes before the churning time is complete, add the
crumbled pralines through the ingredients spout. Continue to churn
until the ice cream freezes. Line an 8 1/2 by 4 1/2 by 2 1/2-inch
loaf pan with plastic wrap. Scoop the ice cream into the pan, smooth
the top, cover, and freeze until firm, about 4 hours. When ready to
assemble the ice cream sandwiches, lift the ice cream out with the
plastic wrap.
PEANUT BUTTER AND CHOCOLATE PRALINES:
1 pound light brown sugar (about 3 firmly packed cups)
3/4 cup evaporated milk
1/8 teaspoon salt
1 tablespoon unsalted butter
3 tablespoons creamy peanut butter
2 teaspoons unsweetened cocoa powder
2 cups pecan pieces
Combine the brown sugar, milk, salt, butter, peanut butter, and
cocoa in a large saucepan over medium-high heat. Stir to dissolve as
the mixture heats. Continue to cook, stirring, until the mixture
begins to bubble around the edges of the pan and reaches 234 degrees
to 240 degrees F on a candy thermometer, or the soft ball stage
(that is, when a bit of the mixture is dropped into cold water, it
forms a soft ball that flattens), about 12 minutes. Remove from the
heat and stir in the pecans. Drop the mixture by the tablespoonful
onto a waxed or parchment paper on a baking sheet and let cool
completely. Lift the pralines off the paper with a thin knife.
Pralines can be stored in an airtight container at room temperature
for up to 2 weeks.
Parmesan Crusted
Chicken Breasts with Tomato and Basil and Potatoes with Peppers and
Onions
1 1/2 to 2 pounds fingerling potatoes or red skin
baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure
to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and
chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice --
chiffonade
Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on
thickness of fingerlings -- thin, small fingerlings may also be left
hole, larger potatoes should be quartered to speed cooking process.
If you are using small red potatoes, halve or quarter them in the
same way.
Cover a large cookie sheet with foil. Place potatoes on cookie
sheet. Combine with peppers and onions, garlic and crushed red
pepper flakes. Coat the potatoes, peppers and onions with
extra-virgin olive oil just enough to coat vegetables in a thin
layer, 2 to 3 tablespoons. Season liberally with salt and pepper.
Place potatoes in the oven and roast 20 to 22 minutes, until
potatoes are just tender and peppers and onions are crisp at edges.
Toss mixture with tongs, turning the potatoes after 15 minutes. When
the potatoes are cooked, transfer them to a serving dish and peel
the foil off the cookie sheet and discard for super-quick clean up!
While potatoes cook, prepare chicken. Roll out a 2-foot piece
of waxed paper or foil near the stove top. Heat a large nonstick
skillet over medium high heat -- your pan must be very hot when the
chicken is added. Pile the shredded cheese on the work surface
created with the waxed paper or foil. Season your chicken breasts
with black pepper but no salt; the cheese will add enough salt to
the taste of the dish. Press the breasts firmly into the cheese.
Coat both sides of breasts with as much cheese as possible. Add 1
tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan.
Set breasts into the skillet and cook 7 minutes on each side, until
cheese forms an even, golden casing around the tender chicken
breasts.
While chicken cooks, combine chopped tomatoes with basil in a small
bowl. Season with salt and pepper, to your taste.
Drain off any excess oil from chicken as you remove it from the
skillet. Top chicken with big spoonfuls of raw sauce and serve with
potatoes, peppers and onions.
Lamb and Chicken
Gyros
1 pound lamb loin, sliced into 1-inch slices
2 chicken breast (about 6 to 7 ounces each) sliced into 1-inch
slices
4 tablespoons olive oil
6 large pita breads
3/4 cup yogurt
1/2 cup small diced cucumbers
Juice of one lemon
1 cup shredded lettuce
1 white onion, sliced
1 large tomato, sliced into 6 slices
Preheat the grill. Season the lamb and chicken with 2 tablespoons
olive oil, salt and pepper. Brush the pita bread with the remaining
olive oil. Place the lamb and chicken on the grill and cook for 2
minutes on each side. Place the pita bread on the grill and cook for
2 minutes on each side. In a mixing bowl, mix the yogurt, cucumbers,
and lemon juice together. Season with salt and pepper. Spread the
cucumber sauce evenly over each pita bread. Divide the lamb slices
between the three pita breads. Divide the chicken up between the
remaining pita breads. Garnish each sandwich with lettuce, onion and
tomatoes. Place the pita bread on parchment paper. Roll the sandwich
up tightly in the parchment paper, tucking the ends into the
sandwich. With a serrated knife, slice the sandwiches in half and
serve.
Kicked Up B.L.T.'S
1 egg
1 egg yolk
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon water
1/2 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
1 1/4 cups vegetable oil
1/4 cup olive oil
Salt
2 pounds green tomatoes, cut into 1/4-inch thick slices (about 4
medium)
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp and drained on paper
towels, drippings reserved
8 large slices firm white sandwich bread or brioche
1 avocado, peeled and sliced into 1/4-inch slices
8 large leaves Bibb or butter lettuce, or 2 large handfuls mache,
washed and spun dry
In the bowl of a food processor combine the egg, egg yolk,
lemon juice, mustard, 1 tablespoon of water, garlic, and Essence and
process on high speed for 20 seconds. While the motor is still
running, add the vegetable oil and olive oil in a slow, steady
stream until the mixture is thickened. If mixture becomes too thick
before all of the oil is incorporated, add a bit more water as
necessary. Add salt, to taste, and set aside while you assemble the
remaining ingredients for the sandwiches.
In a small bowl coat 4 tomato slices evenly with cornmeal and season
with salt. In a large heavy skillet, heat 1/2 cup of the reserved
bacon drippings until hot but not smoking and cook the tomatoes
until golden brown on both sides, about 5 minutes. Transfer to paper
towels to drain. Coat any remaining tomato slices and cook in the
same manner, adding additional bacon drippings as necessary.
Lightly toast the bread slices. Assemble the sandwiches: spread each
slice of bread with the desired amount of mayonnaise. Divide the
tomatoes, bacon slices, avocado slices and lettuce leaves between 4
slices of the bread. Top with the 4 remaining slices of bread, with
the mayonnaise-spread sides facing inward. Cut in half and serve.
Italian Wedding
Soup
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small
pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be
a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl
to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons
for each, shape the meat mixture into 1-inch-diameter meatballs.
Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over
medium-high heat. Add the meatballs and curly endive and simmer
until the meatballs are cooked through and the curly endive is
tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl
to blend. Stir the soup in a circular motion. Gradually drizzle the
egg mixture into the moving broth, stirring gently with a fork to
form thin stands of egg, about 1 minute. Season the soup to taste
with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan
cheese if desired.
Grilled Steak and
Papaya Salad
4 cloves garlic, chopped
1 Thai bird chile, chopped
2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 to 3 tablespoons honey
1/4 cup peanut oil
1 1/2 pounds beef tenderloin
Salt and freshly ground pepper
Papaya Dressing, recipe follows
Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini
food processor and process until smooth. Place beef in a small
baking dish, pour the marinade over, and turn to coat. Cover and
marinate in the refrigerator for 1 hour.
Preheat the grill to medium-high. Remove the beef from the
marinade and season it with salt and pepper. Grill meat until
charred and cooked to medium-rare doneness, about 10 to 12 minutes.
Remove from grill and let rest 10 minutes before slicing into
1/4-inch thick slices.
Papaya Dressing:
1 shallot, peeled and finely chopped
2 Thai bird chiles, finely chopped
1 tablespoon chopped fresh mint
1/2 cup rice wine vinegar
2 teaspoons sugar
2 tablespoons fish sauce
8 large red romaine lettuce leaves, cut into strips
1 bunch watercress
1 large green papaya, peeled and thinly shredded
2 carrots, peeled and thinly shredded
1/4 cup chopped roasted peanuts, for garnish
Chopped cilantro, for garnish
In a small bowl, whisk together the shallot, chiles, mint, vinegar,
sugar, and fish sauce. Set aside. In another bowl, toss the lettuce
leaves and watercress together and then arrange the mixture on a
platter.
Combine the papaya and carrots in a medium bowl. Evenly distribute
the papaya mixture over the lettuce. Drizzle with a few tablespoons
of the dressing. Arrange the steak on top and drizzle steak with
some more dressing. Garnish with chopped peanuts and cilantro.
Fresh Strawberry
Sorbet
2 cups sugar
2 cups water
4 pints strawberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup light corn syrup
Bring the sugar and 2 cups water to a boil in a medium saucepan over
medium-high heat. Reduce the heat and allow the mixture to simmer,
without stirring, until the sugar dissolves, about 3 minutes. Set
aside to cool completely.
Put the strawberries and lime juice into a food processor and puree.
Press the strawberry puree through a strainer to remove the seeds.
When the sugar syrup has cooled completely add it to the strawberry
puree. Add the corn syrup and stir well. Pour the mixture into an
ice cream maker and freeze according to the manufacturer's
instructions. Sorbet is particularly soft after churning but firms
up after freezing.
Drunken Chicken
1 (3-pound) chicken
Seasoned salt
House seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary
Preheat a charcoal grill over high heat. When the coals are hot and
glowing, carefully push them over to the sides of the grill, leaving
an open space in the middle of the grill. Wash and drain chicken.
Coat the chicken inside and out with seasoned salt and House
Seasoning. Open the can of beer and carefully insert a sprig of
rosemary. Then, place the beer can into the body cavity starting at
the rear of the chicken. Carefully place the chicken on the center
of the grill, facing 1 of the banks of the coals, making sure not to
spill the beer. Cover the grill and cook until chicken is done,
approximately 45 minutes to 1 hour, turning the chicken as
necessary. The chicken is done when the juice runs clear.
Serve chicken with favorite BBQ sides.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up
to 6 months.
Creamy Cheddar Soup
1 small onion, diced
2 large pimentos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
In a saucepan, sauté onion and pimentos in butter for 5 to 7
minutes. Blend in flour. Add stock and cream. Cook until thick. Add
cheese and stir until melted. Add 1/4 cup green onions, salt and
pepper, to taste, and cayenne if desired. Garnish with remaining
green onions.
Caramel Apple
Cheesecake
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining
filling into the crust. Beat together the cream cheese, sugar, and
vanilla until smooth. Add the eggs and mix well. Pour this over the
pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set.
Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan
and heat for about 1 minute, or until spreadable. Spoon the
apple-caramel mixture over the top of the cheesecake and spread
evenly. Decorate the edge of the cake with pecan halves and sprinkle
with chopped pecans. Refrigerate the cake until ready to serve.
Balsamic Chicken
with Baby Spinach
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked
Heat a large sauté pan over medium-high heat. Add the olive oil and
heat. Add the garlic and cook for 1 minute. Add the chicken and cook
about 4 minutes per side, or until cooked through and juices run
clear. Remove the chicken and set aside. To the same pan, add the
spinach and cook just until wilted, about 1 to 2 minutes. Remove
from the pan and set aside. Lower the heat to medium and add the
balsamic vinegar and chicken broth to the pan and stir, scraping the
bottom of the pan to remove any browned bits. Add the tomatoes,
bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken
and balsamic-tomato sauce.
Angel Hair Pasta
with Pesto
Leaves from 2 bunch fresh basil
2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta
Bring a large pot of salted water to a boil for the pasta. Combine
the basil, pine nuts, garlic, and olive oil in a blender and blend
to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3
minutes. Drain and transfer to a large bowl. Add the pesto and toss.
Taste for salt and pepper, and add a drizzle of oil, if you like.
Low Carb Peanut
Butter Cookies
1 cup peanut butter
1 beaten large egg
1 cup Splenda
1 tsp. vanilla extract
1 Tbs. Brown Sugar Splenda
Mix all ingredient well. Drop onto greased cookie sheet and smash
down with fork. They will not spread. Bake for 10 minutes. Let sit
for about 2 minutes before removing from cookie sheet. Very quick
and easy and tastes great.
Italian
Meatloaf
1# Hot sausage
1# Ground Beef
1 can Delmonte Stewed Italian tomatoes
1 Large egg - beaten
1-1 1/2 cups Bread crumbs
Mozzarella cheese (optional)
Mix all ingredients together. Should feel like a meatball mixture.
If not add more bread crumbs. Put into a well sprayed bread pan. Put
half mixture in and put a layer of your favorite cheese. Than add
the remaining mixture. Bake at 375 for 1 1/2 to 2 hours. Keep
pouring off the grease.
Cheesy Potatoes
32oz Hash browns
16oz Cheddar Cheese
16oz Sour Cream
1 Can Cream Of Chicken Soup
1 Large onion - grated
1 Stick Butter - cut up
top with potato chips
Mix all ingredients together well. Put into a greased 13 x 9 pan.
Crumble potato chips over the mixture. Bake at 350 for 1 hour and
enjoy.
SPINACH and
BACON Quiche
Frozen pie crust (deep dish)
8 oz sliced bacon
1 onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
3 eggs
1 1/2 cups milk
6 oz. shredded cheese
Preheat oven to 375 degrees. In nonstick skillet over medium-high
heat cook bacon until crisp, 6-8 minutes. Discard all but 1 Tbs. fat
from skillet. To skillet add next 4 ingredients; cook until
softened, 3-4 minutes; stir in spinach. Cook stirring, 1 minute.
Beat eggs with milk. Crumble bacon into crust. Top with spinach
mixture and 1 cup of cheese. Pour egg mixture into crust. Sprinkle
with remaining cheese. Back until set and golden, 40 minutes. Let
stand 20 minutes before serving.
Delicious!!
HEALTHY CHEESECAKE
From The 1995 Providence Heart Diet
(2) 8 oz. Cream cheese, nonfat
3/4 C Sugar
1 Tb Flour
2 tsp Vanilla extract
1/2 tsp Lemon peel
1/2 C Sour cream, nonfat
3 Egg whites
1/2 C Graham-cracker crumbs
2 C Berries or cherries
Blend first 5 ingredients with electric mixer. Blend in
sour cream and egg whites. Spray 9" pie pan
with nonfat cooking spray; sprinkle with crumbs. Pour in
cheese mixture and bake at 325 degrees
for 40 min. Cool, then refrigerate for 3 hours. Top with
berries. Servings: 8, Calories: 180, Fat:
0.8 gm, 1 serving = 2 starch
Black Bean Chili
3 c dried black beans
2 large onions (2c. chopped)
6 cloves garlic, minced
1 bay leaf
4 tsp cumin
1 Tbsp Sweet Hungarian Paprika
1/2 tsp cayenne pepper
2 Tbsp Chili powder (if you have the REAL stuff, use 2 tsp chili &
the rest
paprika)
2 tsp Oregano
1 green pepper, chopped
2 16oz cans peeled tomatoes (juice too), tomatoes chopped into big
pieces
1 tsp sugar
salt to taste
cider vinegar for sautéing
Soak beans overnight.
In large stockpot, sauté 1/2 of the onions & 2 cloves of the garlic
in
cider vinegar (and water, if the fumes are killing you). Once they
are
soft, add beans and 8 cups water (or enough to cover the beans by 1
inch)
and the bay leaf. Bring to a boil, then cover and simmer 1 hour.
In 2nd large stockpot, sauté rest of onions until soft (again in
cider/water), then add 2 cloves garlic and green pepper. sauté until
peppers get slightly soft. Add spices (cumin, Hung. paprika, chili,
cayenne, oregano) and sauté 3-5 additional minutes, adding water if
necessary to keep from sticking to the bottom. Add tomatoes & their
juices, sugar, and 1/2 tsp salt. Simmer for 30 min.
When beans have simmered for 1 hr, add them to the tomato mixture
(when it
is done with 30 minutes of simmering by itself) and throw in
remaining 2
cloves of minced garlic. Stir and simmer 1-2 additional hours,
leaving the
cover off or on (I chose off) to get your desired
thickness/consistency.
Add more salt if you need it during this cooking stage.
Sausage Gravy
1 pound breakfast sausage
3 tablespoons flour
2 cups milk
salt and pepper
(optional, onion powder and or garlic powder
and sage)
crumble and brown sausage in saucepan, when done
sprinkle the flour over the sausage and stir until
the flour is absorbed, pour in the milk and begin to stir until the
mixture comes to a simmering boil
and thickens to desired consistency
season to taste and pour over your favorite biscuits. dhb
Old Fashioned Macaroni & Cheese
(like my mom made)
8 oz. elbow macaroni (cooked)
4 cups (16 oz.)shredded cheddar cheese (I like longhorn) divided
2 large eggs
1 1/2 cups Milk
salt/pepper
Paprika
Layer a third of the macaroni in a lightly greased, 2 quart baking
dish,sprinkle with 1 1/2 cups cheese. Repeat layers; top with
remaining macaroni. Reserve remaining cup of cheese.
Whisk eggs and next 3 ingredients until blended, pour over macaroni
Bake covered at 350 degrees for 45 minutes or until thoroughly
heated. Uncover and sprinkle with remaining cheese and paprika.
Cover, bake and let stand 10 minutes before serving. Makes eight
servings
MINT COOKIES (just like the
girlscouts!)
Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
1. Combine the cookie ingredients in a large bowl, adding the
water a little bit at a time until the dough forms. Cover
and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough
to just under 1/16 of an inch thick. To cut, use a lid from a
spice container with a 1 1/2-inch diameter (Schilling brand is
good.)
Arrange the cut dough rounds on a cookie sheet that is sprayed with
a light coating on non-stick spray. Bake for 10 minutes. Remove
the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening
in a large microwave - safe glass or ceramic bow. Heat on 50
percent power for 2 minutes, stir gently, then heat for an addition
minute. Stir once again, and if chocolate is not a smooth
consistency, continue to zap in microwave in 30-second intervals
until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on
the edge of the bowl so that the excess chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet. Refrigerate until firm.
Makes 108 cookies.
Paula's Loaded Oatmeal Cookies
1/2 cup (1 stick) butter
1/2 cup vegetable shortening
1 1/2 cup packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cup oatmeal
1 cup raisins
1 cup chopped walnuts
Preheat oven 350
Grease 1 or more cookie sheets. Using electric mixer cream butter,
shortening and sugar in bowl till fluffy. Add eggs and beat till
mixture is light in color. Add buttermilk. Sift together
flour,baking soda, salt, baking powder, ginger, nut-meg, cinnamon,
cloves, and allspice, stir into creamed mixture. Fold in oatmeal,
raisins, walnuts and vanilla, beating well.
Drop by rounded teaspoon onto cookie sheet. Bake 12 to 15 minutes.
Drizzle with Brown Butter Icing.
Brown Butter Icing
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 Tablespoons water
In saucepan heat butter over medium heat until golden brown,
stirring occasionally. Remove from heat and stir in 3 cups sifted
powdered sugar and 1 tsp. vanills. Stir in enough water 3-4
tablespoons to make icing drizzle consistency. Drizzle on warm
cookies.
Yields 5 dozen
CHERRY CREAM CHEESE TARTS
2 8oz. cream cheese softened
1 cup sugar
1 tsp. pure vanilla extract
2 eggs
12 vanilla wafers
1 21oz. can cherry pie filling
Preheat oven 350
Place a paper cup cake liner in each cup of muffin pan. I use a cup
cake pan. Beat cream cheese with a electric mixer till fluffy. Add
sugar and vanilla, beating well. Add eggs 1 at a time, beating well
after each addition.
Lay a vanilla wafer flat side down, in each muffin cup. Spoon cream
cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool
completely. Serve with cherry or blueberry filling on top. Enjoy!
Pine Bark
35 Saltine crackers
1 cup butter
1 cup packed light brown sugar
1/2 tsp. almond extract
5 4oz. milk chocolate bars, broken into pieces
Preheat oven to 400
Line a 15 by 10 by 1 Jelly roll pan with tin foil. Lightly spray
foil with cooking spray. Place crackers, salty side up in prepared
pan. In a saucepan boil butter and sugar for 2 to 3 minutes,
stirring constantly.
Remove from heat and stir in almond extract. Pour mixture over
crackers and bake 4-6 minutes. Remove from oven and top with candy
bars. Spread evenly as chocolate begins to melt. Cool slightly and
transfer onto waxed paper. Allow to cool completely.
Best Baked Meatloaf
1-1/2 lbs. ground chuck
1 cup uncooked oatmeal
2 slightly beaten eggs
3/4 cup milk
2 tsp. Worcestershire sauce
1-1/4 tsp. salt
1/2 tsp. pepper
3 slices cubed bread
1 Tbsp. Dijon mustard
1/2 cup chopped onion
1 medium green pepper chopped
4 Tbsp. ketchup
Preheat oven to 350 degrees. Spray Pam on bottom of a loaf pan or
2-quart casserole.
In a large bowl, thoroughly mix all ingredients together except
ketchup. Shape into a loaf and place into prepared baking dish,
making certain that all air bubbles are worked out. Add 1/4 cup
water to bottom of pan. Spread ketchup over top of meatloaf.
Bake for 1 to 1 1/2 hours. Do not over bake:it should be firm but
not dry. Makes about 6 servings.
Baked Macaroni and Cheese
3 tbsp. oleo
2 and 1/2 cups of uncooked macaroni
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. of shredded cheddar or colby cheese
(or your favorite)
1 qt. milk
Put all ingredients in casserole dish and bake for
1 hour at 350 degrees
Easy BBQ
Sauce
1 cup coca cola
1 cup ketchup
Good over meatloaf
Peanut
Brittle
Combine 1 cup granulated sugar and 1/2 white Karo
in 1 and 1/2 quart dish. Microwave on high for 4 mins. Stir in 1 cup
peanuts. Microwave 3-5 mins.
Remove from oven, add 1 tsp. butter, and 1 tsp. vanilla, blend.
Return to oven and microwave 1-2 mins. Remove and add 1 tsp. baking
powder.
Pour on to greased cookie sheet and cool. When cool break into
pieces.
Frozen Salad
3/4 cup sugar
1 8oz. pkg of cream cheese
Drain 1 7oz. can crushed pineapple well
1 8oz. frozen strawberries juice and all (let thaw)
2 large bananas diced
1 large cool whip
Cream sugar and cream cheese. Blend remaining ingredients carefully.
Put into mold or any freezing bowl. Serve frozen
Stuffed Peppers
4 green peppers (cut lengthwise)
(par boil peppers)
Meat mixture and mix together
1 1/2 1b. ground chuck
1 cup minute rice (not cooked)
1/2 cup melted butter or oleo
1 tsp salt
1/4 tsp pepper
In pan mix together 1 large can diced tomatoes
1/2 cup brown sugar
2 8oz cans tomato sauce
1 tbls. vinegar
2 tbls. flour
diced onions
Mix together and bring to a boil. Let simmer for l5 minutes.
In a cake pan stuff peppers and lay peppers with meat facing up and
pour sauce over peppers. Cover with foil. Bake 350 for 1 1/2 - 2
hours.
Baked Corn
1 can cream style corn
1 stick oleo melted
1 8oz. sour cream
l can of whole corn
2 eggs
1 small box corn muffin mix
Mix together and pour into buttered casserole dish.Bake 350 35-50
minutes
Mary Beth's "Pumpkin
Impossible Pie"
Use a non-stick pie pan to make this fall favorite
1/2 cup bisquick
4 eggs
15 oz. can pumpkin
1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
2 cups milk
3/4 cup sugar
Combine all ingredients in blender and blend 3 minutes, or use
electric mixer on high. Pour into greased and floured pie pan and
bake 1 hr. at 350.
Cool and refrigerate. Serve with your favorite whipped topping.
Broccoli Cheese Soup
I large bag (family Size) frozen broccoli
1 large onion
3 quarts water
1 large can of condensed milk
1 stick of oleo
2/3 block of Velveeta processed cheese (22ounces)
1/4 cup corn starch
3/4 cup water
salt and pepper
Cook broccoli and onion in 3 quarts water until done. Add milk,
oleo, and cheese. Cook slowly and stir often until cheese melts. Mix
corn starch and water and add to soup. Salt and pepper to taste.
Breakfast Casserole
1 pkg refrigerated Biscuits (10)(flattened)
1/2 bad of frozen home fried potatoes-(pre fried and seasoned to
taste)
1 doz. eggs (beaten)
1 pkg of Jimmy Dean sausage (cooked & crumbled)
1 pkg of shredded cheddar cheese (add
after 15 min to avoid burning)
Place in 9 x 13 pan in above order.
Bake at 350 degrees for 25 min.
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