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Grilled Asparagus with or without Prosciutto
Ingredients
Serves 4
1 1/2 pounds asparagus, trimmed
2 tablespoons olive oil
Coarse salt and ground pepper
5 to 6 thin slices prosciutto, bacon, or thin ham
[option:crumbled blue cheese]
Directions
Heat grill to high. In shallow dish, toss asparagus with oil; season with salt and pepper.
Grill asparagus, turn occasionally, until tender, 8 to 12 minutes. Meanwhile, place prosciutto, bacon, or thin ham slices on grill; cook, turning often, until crispy and slightly charred, 2 to 4 minutes.
Put asparagus on a serving platter; crumble grilled prosciutto, bacon or ham over the top.
OPTION: Put crumbled blue cheese all over top of it.
July 9/08 Blueberry Slump Makes 6 servings.
3/4 c. white sugar
1/4 t. each: nutmeg, cinnamon, & cloves
8 slices firm-textured bread
1/2 c. (1 stick) melted butter
4 c. fresh blueberries
1 T. lemon juice
1/2 t. grated lemon rind
Blend sugar with spices. Brush the bread with melted butter, then cut it into thin strips. Place about a third of the bread into the bottom of a 9x5-inch loaf pan and sprinkle with 2 T. of the sugar mixture. Add half the berries, sprinkle with half the lemon juice and rind, then repeat the layers, ending with a top layer of bread. Bake at 375o until the blueberries start to bubble, for about 30 to 45 minutes. Serve warm with ice cream and or fresh whipped cream!.
12 Great Holiday Cookie
Recipes
Here are the 12 cookies that Beth Kujawski ? the "cookie queen," who bakes
over one thousand holiday cookies for friends and family each year? included
on each of her gift trays:
1. Chocolate Chip Cookies (Nestles Toll House recipe)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large
mixer bowl. Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in morsels and nuts.
Drop rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes. Yield: about 5 dozen.
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2. Perfectly Chocolate"
Chocolate Chip Cookies
(Hershey's Cocoa recipe)
2 1/4 cups unsifted all-purpose flour
1/3 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
1 cup chopped nuts (optional)
Heat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt in a bowl. Set aside.
In large bowl, beat butter, granulated sugar, brown sugar and vanilla with
electric mixer until creamy. Add eggs; beat well.
Gradually add flour mixture, beating well. Stir in chocolate chips and nuts,
if desired.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Yield: About 5 dozen cookies.
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3. Oatmeal Raisin Cookies
1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 350 degrees F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Yield: Makes about 4 dozen.
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4. Snickerdoodles
1 cup shortening (part butter or margarine)
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees.
Mix shortening, 1 1/2 cups sugar and eggs thoroughly.
Measure flour by dipping method* or by sifting.
Blend flour, cream of tartar, soda, and salt; stir in.
Shape dough into 1-inch balls. Roll in mixture of 2 tablespoons sugar and
cinnamon. Place 2 inches apart on ungreased baking sheet.
Bake 8 to 10 min. These cookies puff up at first, then flatten out.
Yield: Makes about 6 dozen cookies.
*Dipping method:
Lightly fluff up the flour in the canister. Dip the measuring cup into the
flour so that it's overfull, then level off with the back of a kitchen
knife.
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5. Russian Teacakes
1 cup butter or margarine
1/2 cup sifted powdered sugar
1 teaspoon vanilla
2 1/4 cup flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Mix butter, sugar and vanilla thoroughly.
Stir in flour and salt. Mix in nuts. Chill dough.
Heat oven to 400 degrees.
Roll dough in 1-inch balls. Place on ungreased baking sheet.
Bake 10 to 12 minutes or until set but not brown. (These cookies do not
spread.)
While still warm, roll in powdered sugar. Cool. Roll in sugar again.
Yield: Makes about 4 dozen.
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6. Brazilian Coffee Cookies
1/3 cup shortening
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 1/2 teaspoon vanilla
1 tablespoon milk
2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoon instant coffee
Heat oven to 400 degrees.
Mix shortening, sugars, egg, vanilla and milk until fluffy. Set aside.
Stir dry ingredients together. Add to reserved sugar mixture. Mix
thoroughly.
Shape dough into 1-inch balls. (Chill dough if it is too soft to handle.)
Place balls 2 inches apart on ungreased baking sheet.
Flatten with glass dipped in sugar.
Bake 8 to 10 minutes or until lightly browned.
Yield: About 4 dozen cookies.
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7. Lemon-tipped Pistachio
Biscotti
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup margarine, at room temperature
2/3 cup sugar
1 1/2 teaspoons grated lemon peel
1 egg
2 egg whites (about 1/4 cup)
1 teaspoon vanilla
1/2 cup shelled salted roasted pistachio nuts, coarsely chopped Lemon Icing
In a medium-size bowl, stir together flour and baking powder until well
blended; set aside. In a large bowl, bet together margarine, sugar, and
lemon peel until well blended. Beat in egg, then egg whites. Beat in
vanilla. Gradually add flour mixture, beating until well blended. Stir in
pistachios.
Divide dough in half. On a lightly floured board, shape each portion into a
long loaf about 1 1/2 inches in diameter. Place loaves about 3 inches apart
on a greased baking sheet; flatten each loaf to a thickness of about 1/2
inch.
Bake in a 350 oven until firm to the touch (15 to 18 minutes).
Remove baking sheet from oven; cut hot loaves crosswise into about
1/2-inch-thick slices. Turn slices cut sides down and spread out
slightly on baking sheets (you will need at least 2 baking sheets).
Return to oven and continue to bake until biscotti look dry and are lightly
browned (about 10 more minutes). Transfer biscotti to racks and let cool.
Prepare Lemon Icing; spread icing over about 1 inch of the end of each
cookie. Let stand until icing is firm (about 15 minutes).
Yield: Makes about 54 cookies.
Lemon Icing:
In a small bowl, stir together 1 cup sifted powdered sugar and 1/2 teaspoon
grated lemon peel. Stir in 1 to 1 1/2 tablespoons lemon
juice, using just enough to give icing a good spreading consistency.
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8. Peanut Butter Cookies
1/2 cup shortening (part butter or margarine)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Mix shortening, peanut butter, sugars and egg thoroughly. Blend all dry
ingredients. Stir into shortening mixture.
Heat oven to 375 degrees.
Roll dough in 1 1/4-inch balls. Place 3 inches apart on lightly greased
baking sheet. Flatten criss-cross style with a fork dipped in flour.
Bake 10 to 12 minutes. Yield: Makes about 3 dozen cookies.
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9. Chocolate Crinkles
1/2 cup vegetable oil
4 oz. unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
2 teaspoon vanilla
2 cup flour
2 teaspoon baking powder
1/2 t. salt
Powdered sugar
Mix oil, chocolate and granulated sugar. Blend in one egg at a time until
well mixed. Add vanilla. Measure flour by dipping method* and stir together
with baking powder and salt. Add to oil mixture.
Chill overnight.
Heat oven to 350 degrees.
Drop teaspoonfuls of dough into powdered sugar. Roll into balls. Place 2
inches apart on greased baking sheets.
Bake 10 to 12 minutes. Do not overbake.
Cool 1 minute on baking sheet then transfer to wire racks.
Yield: Makes about 4 dozen cookies.
*Dipping method:
Lightly fluff up the flour in the canister. Dip the measuring cup into the
flour so that it's overfull, then level off with the back of a kitchen
knife.
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10. Toffee Squares
1 cup butter or margarine
1 cup brown sugar, packed
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
3 to 4 chocolate bars
1/2 cup chopped nuts
Heat oven to 350 degrees.
Mix butter, sugar, yolk and vanilla. Measure flour by dipping method.*
Stir in flour and salt until blended. Pat into a 9x13 baking pan.
Bake 25-30 minutes. Crust will appear soft. Remove pan from oven and
immediately place chocolate on top of crust. When melted, spread with the
back of a spoon to cover the crust. Sprinkle with chopped nuts.
Cut while still warm.
Yield depends on cut size.
*Dipping method:
Lightly fluff up the flour in the canister. Dip the measuring cup into the
flour so that it's overfull, then level off with the back of a kitchen
knife.
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11. Mint Surprises
Sift: 3 1/4 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt
Set aside.
Cream:
1/2 cup butter
1/2 cup shortening
Add:
1 cup sugar
1/2 cup firmly packed brown sugar
MIX WELL.
Add:
2 eggs, unbeaten
2 tablespoons water
1 teaspoon vanilla; beat well.
Blend in dry ingredients; mix well.
Using one package chocolate mint wafers (NOTE: these chocolate candy disks
are available in stores that carry candy-making supplies) shape cookies by
enclosing each wafer in about 1 tablespoon of dough.
Place on greased baking sheet about 2 inches apart. Top each with walnut
half.
Bake: 375 degrees 10 to 12 minutes. Yield: Makes about 4 dozen.
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12. Shortbread
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
Heat oven to 325 degrees.
In a mixing bowl combine flour and sugar. Cut in butter till mixture
resembles fine crumbs and starts to cling. Form mixture into a ball and
knead until smooth.
On an ungreased cookie sheet pat or roll the dough into an 8-inch circle.
Using your fingers, press to make a scalloped edge. With a knife, cut circle
into 16 pie-shape wedges. Leave wedges in the circle shape.
Bake in a 325 degree oven for 25 to 30 minutes or till bottom just starts to
brown and center is set. Cut circle into wedges again while warm. Cool on
the cookie sheet for five minutes. Remove from cookie sheet; cool on a wire
rack.
Yield: Makes 16.
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"$250 Dollar Cookie"
An urban legend cookie recipe-from Neiman Marcus
A cookie for those who love chocolates and nuts.
CREAMED MIXTURE INGREDIENTS:
2 cups of soft butter
2 cups of brown sugar
2 cups of white sugar
4 large eggs
2 t. of vanilla
Cream the first 3 ingredients, then add vanilla and eggs, beat well.
DRY MIXTURE:
5 cups of oatmeal [that has been made into a flour by putting it into a
blender, one cup done at a time]
1 t. salt
2 t. baking soda
2 t. baking powder
4 cups flour
Mix all above well and fold into creamed mixture.
Add 24 oz. of Hershey chocolate chips, 1 grated 8 oz. Hershey milk chocolate
bar, and 3 cups of chopped pecans or nuts of your choice into cookie
mixture. You might have to use your hands near the end to get it all mixed
together well. [optional-8-24 oz. of white chocolate chips]
Roll into balls, put on ungreased cookie sheets, 2" apart. Bake at 375o for
7-10 minutes. Watch them closely as butter cookies can burn easily. Makes
about 9 dozen [112] fudge, nutty cookies.
BN
10/15/06
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Easy, Healthier Appetizer
[black olives,celery, and nut spread]
1 cup of sour cream
1 cup of finely diced celery
1 cup of chopped cashews or almonds
1 cup of chopped black olives
MIX: sour cream, celery, nuts, and black olives together. Makes about 3 1/2
cups.
Spread one tablespoon on each cracker. Makes about 45-56 appetizers,
depending on how you measure and spread it.
This taste great on Triscut Crackers.
BN
11/23/06
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Portobella Mushrooms
Stuffed With Italian Sausage
makes 4
***STUFFING:***
4 large Portobella Mushrooms With Stems Removed
1 lb(s) Bulk Italian Sausage
1 teaspoon Fresh Chopped Italian Parsley
1 teaspoon Fresh Chopped Basil
1 clove(s) Garlic-chopped
1 cup(s) Croutons - MASHED
1/4 cup(s) Skim Milk
1/4 cup(s) Parmesan or Romano Cheese
2 Eggs
***SAUCE:***
1 pint Heavy Cream (OR 1/2 N 1/2)
2 T.Chopped Fresh Basil
1/4 C. Grated Parmesan Cheese OR ROMANO
Salt (to taste)
Pepper (to taste)
Directions:
STUFFING:
Brown the sausage, crumbled into small pieces. DRAIN fat,transfer to a paper
towel to cool. Beat the eggs with milk and then mix in the parsley, basil,
garlic, croutons, and cheese.
Add the cooled sausage and mix well (mixture hold together easily). Top
portobella mushrooms with sausage mixture and bake in 350 degree F oven for
15 to 20 minutes.
***SAUCE:***
Heat cream and lightly boil until it is half its original volume, be careful
not to burn or scorch. Once reduced, mix in the cheese, basil, salt and
pepper. Spoon 1-2 ounces of sauce over top of each mushroom. Garnish with
Fresh Italian Parsley or Fresh Basil.
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Cranberry Crust-less Pie
1 c. all-purpose flour
1 c. white sugar
1/4 t. salt
2 c. fresh cranberries
1/2 c. chopped walnuts or pecans
1/2 c. butter, melted
2 eggs
1 t. almond extract
DIRECTIONS:
a. Preheat oven to 350 degrees F. Grease a 9 inch pie pan.
b. Combine the flour, sugar and salt. Stir in the fresh cranberries and the
walnuts (or
pecans), toss to coat. Stir in the butter, beaten eggs, and almond
extract.Spread the
batter into the prepared pan.
c. Bake at 350 degrees F for about 40 minutes or until a wooden pick (or
butter
knife) inserted near the center comes out clean.
Serve warm/whipped cream or vanilla ice cream. About 8 servings.
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WHITE CHOCOLATE AND
RASPBERRY CHEESECAKE
Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam
For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking
sheet. Set
8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use
8-inch
springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of
pan.
Butter foil and pan. Finely grind cookies and almonds in processor. Add
butter and
blend until mixture forms very moist crumbs. Using plastic wrap as aid,
press crumbs
firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10
minutes.
Cool. Maintain oven temperature.
For Filling:
Melt white chocolate in top of double boiler over simmering water until
smooth,
stirring often. Remove from over water. Using electric mixer, beat cream
cheese,
sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time,
beating just
until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining
batter
over. Bake until edges of cake are set but center 3 inches still moves when
cake is
shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using
fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to
edge of
pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around
sides of
cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer
cheesecake
to platter, discarding foil. Cover cake with berries. Bring jam to simmer in
small
saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3
hours
ahead; chill.)
10/19/06
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AWARD WINNING APPLE PIE
1 RECIPE FOR A DOUBLE CRUST
FOR 9" PIE
3/4 CUP OF WHITE SUGAR
1/4 CUP OF MAPLE SUGAR OR BROWN SUGAR
2 T. OF FLOUR
1 T. OF CINNAMON
1/4 T. SALT
1/4 . OF NUTMEG
3 # OF TART APPLES,PEELED,CORED,AND THINLY SLICED.
(tart apples are:Rome Beauty, Northern Spy, Cortlands, Golden Delicious,
Granny
Smiths, Crispins, and you could mix in a few Empire or Mac's))
2 T. OF BUTTER CUT UP.
1/4 CUP WHIPPING CREAM
1-2 T. MILK
1 T. RAW SUGAR
MAKE THE CRUST. ROLL
INTO TWO 12" CIRCLES. PUT ONE IN A 9" PIE DISH.
IN A LARGE MIXING BOWL COMBINE GRANULATED SUGAR, MAPLE SUGAR, FLOUR,
CINNAMON,
SALT, AND NUTMEG. ADD TART APPLES;TOSS TO COAT. TRANSFER TO PASTRY LINED PIE
PLATE.
DOT/BUTTER,POUR WHIPPING CREAM OVER FILLING. PLACE CRUST TOP ON PIE.
SEAL,CRIMP
EDGES.
CUT SMALL SLITS IN TOP OF CRUST.TRIM EDGES OF CRUST EVEN WITH EDGE OF CRUST
EVEN
WITH EDGE OF PIE PAN.
BRUSH WITH MILK AND SPRINKLE WITH RAW SUGAR.
PLACE FOIL AROUND EDGES SO CRUST DOESN'T BURN.. PLACE PIE ON FOL LINED
BAKING SHEET.
BAKE AT 375O OVEN FOR 40 MINUTES. REMOVE FOIL FROM EDGES. BAKE FOR 25-30
MINUTES
MORE OR UNTIL FRUIT IS TENDER AND BUBBLY.
COOL ON WIRE RACK. SERVES 8.
OPTIONS: I USUALLY MAKE MY CRUST WITH 1/4 OF A CUP OF CHOPPED WALNUTS IN IT
IF I AM
USING IT FOR A APPLE PIE.
BN
10/19/06
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Hellmen's Chocolate Velvet
Cake
2 1/4 c. Unsifted flour,1 t
baking soda, 1/4 t baking powder<sift together.
1 2/3 c. sugar, 3 eggs, 1 t vanilla, beat together in a large bowl for 3
minutes or until
fluffy.
Melt 4 sq. of unsweetened Chocolate,melted.
1 c. of Mayonnaise
Reduce speed to low. Beat in Mayo, and chocolate.
At low speed add flour mixture in 4 additions alternating with 1 to 1 1/3
cups water, beating just until
blended after each addition.
POUR into greased and floured 9x13" pan or 2 9",or one bundt pan. At least
45
minutes, or until done. Cool completely. Ice with your favorite icing. I use
this for
Black Forest Cake if I make it.
BN 10/16/06
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Our Favorite Apple Crisp
4 cups of pared apples
(about 4 med. apples)
2/3-3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1 t. of cinnamon
1/4 t. nutmeg (optional)
1/2 cup of softened butter
OPTIONAL: 1/2 cup of chopped nuts.
Heat oven to 375o.
Grease a 8x8" or 9x9" pan. Place apples in pan first. Mix remaining
ingredients
thoroughly. Sprinkle it over the apples. Bake 30 minutes or until apples are
tender
and topping is golden brown. Serve warm with ice cream or with some cream
poured
on it. I have also used 4 cups of peaches or 1 1/2-2 pounds of frozen
cherry's
thawed.
BN
October
9,2006
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40 Cloves of Garlic & 1
Chicken
1 whole chicken cut into 8
pieces
1/2 cup plus 2 T. of olive oil
10 sprigs of fresh thyme
40 peeled cloves of garlic
Salt and Pepper
Preheat your oven to 350o Season chicken with salt and pepper. Toss/ 2T. of
Olive oil
and brown on both sides in a large frying pan (oven proof) over high heat.
Remove
from heat and add 1/2 cup of olive oil, thyme, and 40 garlic gloves. Cover
/cover or
foil and bake for 1 1/2 hours. Let chicken rest after you take it out of the
oven for 10
minutes. Serves 4- 6 people. Suggestion: Serve with Potato Salad, Steamed
Broccoli~Carrots, and a fruit salad.
BN
10/7/06
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Bite Sized Chocolate Almond
Brownies
1 3/4 cups plus 2 T. of
Almond Paste
5 eggs
1/2 cup of Cocoa Powder
9 T. of butter, melted
Preheat oven to 350o (Butter and flour mini muffin tins. however you can use
mini
liners in them instead of buttering and flouring tins.)
Using a mixer, put almond paste into bowl and mix it on low, gradually add
the 5
eggs, one at a time. Then add cocoa powder and mix until combined. Warm the
melted butter, add to the mixture until completely combined. Fill every tin
1/8" from
the top of the liner or top of muffin tin cavity. BAKE for 8 minutes only.
They will dry
out if cooked more than time suggested. Cool remove from tins when they have
cooled or sooner if in liners. You can dust them with 10X sugar if you want.
Makes about 100 bite size pieces.
10/7/06
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Spicy Grilled Corn
6 Servings
6 ears of corn/silk removed and husk still on
4 T. of butter
12 oz. of your favorite Buttermilk Ranch Dip
1-1 1/2 T. of hot Chili Powder
Soak the corn in a large bowl /water in it, for 30 minutes. Preheat your
grill, on
medium. ROAST for 15-20 minutes, turning frequently until the outer husk
(leaves),
blacken. Cool slightly after removing from grill. Before serving,brush with
butter, put
back on the grill and let brown a bit. Brush dip on them and sprinkle chili
powder on
them while still hot!
BN
10/7/06
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ONE PAN CHICKEN and POTATO
BAKE
4 bone-in chicken pieces
4 large potatoes, any kind.cut into wedges
1/4 cup of your favorite Italian dressing
1/4 cup of Parm cheese
PREHEAT: oven to 400o. Put chicken and potato wedges into a 13x9" pan. POUR
dressing over chicken and potato wedges. Toss so all the Chicken and wedges
are
covered.
BAKE: 1 hour or until chicken is cooked through (180o). Sprinkle with
chopped
parsley if desired
3-4 servings.
BN
September
29,2006
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RE: Cooking With Beer
TO: the one who talked
about cooking with beer.
Here is a easy Crock-pot Recipe for Sausages with Beer:
For the meat use:
*6-8 Bratwurst, 6-8 Knockwurst (or knackwurst-a variety of knockwurst), 8
franks,
or 3# of Kielbasa. (Or you could use a mixture of these together. Pork ribs
or pork
chops, quickly browned and then added to crock-pot would work well to. If
you
choose to use a uncooked sausage par-cook it first.)
*3 cups or one large bag of Sauerkraut, rinsed and drained.
*2 apples, peeled and cored, and sliced into rings.
*1 t. of Caraway seed, 2-3 t. of brown sugar
*1/2 cup of diced green onions (dice green tops also)
*12-16 ounces of Germany or Polish beer.
Put all ingredients into a large crock-pot. Cover and cook for 6 hours on
low.
Serve with a hearty rye bread or rolls, and sliced buttered beets.
Love to Cook
9/29/06
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Layered Taco Pie(very
easy)
1# of lean ground beef
1 pkg. of Taco seasoning
1/2 cup of water
4 flour 8-9" tortillas (cut into quarters)
1 cup of Salsa
1 cup of shredded Monterey Jack Cheese
2 cups of shredded lettuce
1/2 cup of diced cukes
1/4 cup of green onions, sliced thinly.
1 cup of sour cream
Brown beef. Drain and return to pan. Add seasoning and water and stir until
mixed
well.
Place 1/2 of the meat mixture into a 9" pie dish. Add 8 of the quartered
tortillas on
top of it. Then add the remaining meat mixture on top of it. Add the
remaining 8
tortilla quarters on top of the meat mixture.
Top with salsa and the cheese. Bake in a hot 400o oven, only until cheese is
melted.
Remove and add cukes, lettuce, onions.
Options: 1.you can add a cup of crushed corn chips on top of it before you
serve it..
2. I would crisp up the tortilla shells fast in some oil and then cool
before cutting into
quarters. Serves 4.
Add a tablespoon or two of sour cream on top of it before serving.
BN
9/28/06
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Buttermilk Cornbread
1 cup of unbleached flour
1 cup stone-ground cornmeal
4 t. of baking powder
1/2 t. baking soda
2 t. of salt
1 large egg
1 1/2 cups buttermilk
4 T. of unsalted butter, melted and cooled
1 T. sugar
3/4 cup of whole corn kernels (can be fresh, blanched, or canned and
drained.)
Preheat a cast iron skillet or corn stick mold in a preheated oven of 425o.
In a mixing
bowl, combine all ingredients, do not over-mix. Remove baking dish from oven
and
grease with vegetable spray or brush with melted butter. Add batter and bake
for
10-15 minutes for sticks and about 20 minutes for pan.
BN
9/18/06
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Lazy Chicken
8 pieces of chicken
2 T. butter
2 T. oil
1 t. grated lemon peel
1/4 t. basil
1/4 t. oregano
2 T. lemon juice
1 can of mushroom soup
Skin chicken and brown lightly in oil and butter. Drain off fat, place
chicken in a
baking dish. Mix lemon peels, lemon juice, herbs, and soup. Spoon over
chicken.
Cover and bake at 325o F. for 1 1/4 hours.
Can be baked the night before and reheated.
4-6 Servings
BN
9/17/06
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Peachy Chicken
3 chicken breast, halved
(with skin or without)
1/2 cup of flour
salt-pepper
2 T. butter
2 T. oil
1 1/2 cups of oj
2 T. of vinegar
2 T. of brown sugar
1 t. of basil
1/2 t. nutmeg
1 16oz. can of peaches halves or apricots drained
Shake chicken pieces in a bag with flour, salt, pepper; then brown in
butter-oil in a
frying pan. place browned chicken in greased 3 qt. casserole dish Combine
oj,vinegar,
sugar, basil, and nutmeg; then pour over chicken. Cover and bake at 375o,
(baste
often while baking) for one hour and 15 minutes or until tender. Add
peaches or
apricots-put between chicken pieces, cook 15 minutes more uncovered.
Serves 4-6.
BN
9/17/06
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Oreo Binge Cake (ice
cream cake)
One regular pkg. of Oreo's (or whatever type cookie you want, make sure you
get a
pkg. the same weight pkg. that the Oreo's pkg. is.)
1 stick of butter
1/2 gallon of ice cream (flavor of your choice)
nuts,topping,etc.
Crush the pkg. of Oreo's well, as small as you can get them.
Melt the butter and add to the crushed Oreo's in a big bowl. Using clean
hands, mix
well together. Next, put the crumb crust mixture in a 8 or 9" Tupperware
type square
container/a top. Pat down to make a smooth crust.
Open up the 1/2 gallon container of ice cream. Cut slices and starting
laying them
down on top of crust. Fill the container and with a warm spatula, smooth the
top of
the ice cream well. Next add topping of your choice and nuts, cherries,
etc..
Place the top on the container and freeze, for 3-4 hours. Remove 10 minutes
before
serving.
This is great for a kid's party. I have never seen a kid of any age, who
wouldn't eat it !
BN
9/16/06
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Candied Carotenoids Soup
for the Eyes
This soup contains a lot of
eye protecting nutrients, with yellow vegetables. Great
soup to make, using those fall veggies:
2 cups of freshly cooked pumpkin or 2 cups of canned pumpkin.
2 cups finely chopped orange sections.
1 1/2 cups of pink grapefruit
1 cup of chopped carrots
1 cup of chopped sweet potatoes
2 teaspoons grated orange rind
Dash of salt
Dash of paprika
Dash of turmeric
1 cup of H2o (water)
Brown Sugar (optional)
1 teaspoon grated coconut
In a large soup kettle or pan, combine pumpkin,grapefruit juice, carrots,
sweet
potatoes, orange rind, salt, paprika, and turmeric. Bring to a simmer over
medium
heat. Add 1 cup of H2o. Cover and cook for 20 minutes, or until the
vegetables are
tender.
Working in batches, transfer the mixture to a blender and puree. Taste and
add a
small amount of brown sugar if needed. Simmer soup until you get the
consistency
you desire. Serve with a sprinkle of coconut. And even a dash of Cinnamon on
it.
Makes 6 serves. This would freeze well in individual servings.
BN
9/12/06
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Awesome Frosting
3 cups of 10X Sugar
(confectionery sugar)
1/2 cup of soft butter (one stick)
2 T. of cream or milk
1 1/2 t. of Vanilla, Lemon, or Almond extract (I love Almond)
Mix milk, butter and extract together. Gradually add sugar.
If frosting is to stiff, add 1 t. of milk at a time and mix. Becareful not
to add anymore,
as then you will have an icing!
If it is not stiff enough add more sugar, a T. at a time.
Enough frosting for 24 cupcakes, 9x13 cake, and or 2~ 8 or 9 inches layers.
BN
8/8/06
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Very Easy French Toast Loaf
2 c. of 1/2 n 1/2 {1 pint}
4 eggs
2 T. sugar preheat oven 350o
1 t. vanilla extract
1/8 t. ground nutmeg
4 cups of bread cubes [can use raisin,challah,etc breads]
Coat a 5"x9" loaf pan with a bit of butter[don't over do]
Combine all of the ingredients, except bread cubes, in a large bowl and mix
well. Stir
in bread cubes,let it sit 10-12 minutes,or until it looks like liquid is
well absorbed. By
spoonfuls put it into the loaf pan. Bake 55-60 minutes or until it is
golden. Remove
from pan,slice, serve with butter /real maple syrup,jam,etc. OR fresh
whipped cream
and fresh fruit. 4-6 servings depending how you cut it.
BN
8/17/06
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Simply Summer Desert
~Lemon Surprise~
1 qt. to 1/2 gallon of
vanilla ice cream
2-4 T. of fresh lemon or lime juice
Put a couple scoops into a small bowl or a desert glass.
Drizzle a little juice over the scoops. You can use more if you want to.
Variations: You can use all kinds of fruit. Mashing some of it for a juicy
pulp. Blood
Oranges would be a wonderful variation to try.
BN 8/14/06
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Steak Marinated/Extra
Virgin Olive Oil & Fresh Rosemary
Steaks: use whatever cut
you want beef (a large one or small ones) or even a pork
steak
Use large freezer bags to marinate in, makes for easier clean up. Put
steak(s) in a bag,
and start with 2T-1/4 of a cup of oil to coat them. Then add a 1/4c-1/2 c of
fresh
diced rosemary.
If you are going to use the herb dried, use 1/2 of what I stated about. You
can also
put in some diced garlic, in the amounts you want.The amounts you use for
all the
herbs will vary to the amount of meat you plan on using.
You should marinate for at least several hours- or until ready to cook.
Season with salt and pepper before cooking.
You can grill them or cook them on top of a stove. Cook until medium rare or
well
done. Marinating tends to cut cooking time.
BN
8/13/06
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Fried Chicken/Blue Cheese
Dip
3 boneless skinless chicken
breast
1 c. of buttermilk
2 c. all-purpose flour or pastry flour
1 T. of salt
1 T. pepper
1 T. of paprika
2 c. hot sauce & 1/4 c. butter
36 6 inch Skewers
veggie oil
1.Cut chicken into equal finger like long slices, soak in buttermilk for 1
hour, in a large
plastic bag, shake to insure coverage.2. In a bowl mix flour,salt,pepper,and
paprika
together. Drain the chicken. Reserve the milk ,then rolls of the slices in
the bowl of
flour. Dip again in milk,then dip again in flour. 3. fry in the pieces in
hot oil 350o in a
deep frying pan, until golden brown. 4.Mix the melted butter and hot sauce
together,
when slices are cooked, toss them in the hot sauce mixture. Scoop it out
with a
slotted spoon. 5. Skewer the chicken pieces,each on a skewer.
6. DIP: 1 c. MAYO, 2/3 c. sour cream, 1 c. blue cheese crumbs, 1/2c. red
vinegar..salt
& pepper to taste, chopped parsley for garnish.
Dip those pieces in the dip.
____________________________________________________
Peach Glace Pie
1 baked 9" baked pie crust
(cooled)
5 cups of sliced, skinned peaches
1 cup of white sugar
3 T. of corn starch
1/2 cup of water
1 3oz. pk. of cream cheese
Mash enough peaches to make one cup mashed. Put into the saucepan, the corn
starch and sugar. Mix them together. Pour in water and the cup of mashed
peaches.
Cook over medium heat until mixture thickens and boils. Boil and stir for
one minute;
cool. Beat cream cheese in a bowl until smooth. Spread into the bottom of
the
prepared, cooked pie crust. Next put all the remaining peach slices (about 4
cups full)
on top of the cream cheese. Next pour cooked peach mixture over the top of
the
peaches.
Refrigerate for at least 3 hours. Serve/ whipped and chopped Pecan Nuts.
Serves 8.
BN
8/10/2006
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ORANGEADE RECIPE
~don't expect an Ade to
taste like juice~
First Recipe~makes one glass:
juice of one orange
juice of 1/4 of a lemon
1-2 T of sugar
spring or filtered Cold water to fill glass,stir.
(You can double,triple,etc. this recipe.)
Second Recipe~An older recipe made with honey. Makes 1 1/2 quarts:
1/4 c. of local honey (or 1/4 c. white sugar)
4 c. of spring or filtered water
2 c. of freshly squeezed orange juice
(you can use 2 c. of OJ made from concentrate)
1/4 c. of lemon juice
1 orange thinly sliced
Dissolve the honey in a 3 qt. pitcher/the water. If you warm the honey up a
bit, it will
dissolve better. Add the juices next, then the slices. Stir well. Add one
tray of ice
cubes.
BN
8/4/06
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Cuban Pork Recipe
As a former (thank God)
Oswegonian living in the Conch Republic (Key West Florida,
for those who have no idea), I have the best and easiest pork recipe ever.
2-3 lbs. pork roast
Cumin to cover pork
1 cup olive oil (the more expensive, the better)
1/2 cup Key Lime juice
1 head of Garlic (not clove, head!)
Salt
Pepper
Rub pork with a good layer of cumin. Combine olive oil, key lime juice and
the garlic
(smashed with paper removed) in a sauce pan and heat over medium heat until
the
garlic starts to simmer. Place pork in a crock pot, add oil mixture.
Sprinkle with salt
and pepper and cover. Cook on low for about 4-5 hours.
Serve with rice and black beans. And cold beer!
___________________________________________________
A RECIPE FOR PORK
TENDERLOIN
Chinese Pork Tenderloin BBQ
3# of pork tenderloin
1/4 cup of sherry
1/2 t. of salt pepper to taste
1 clove garlic crushed
1/2 t. of ginger (if you use fresh,use 1-2 t. of grated ginger)
1/2 c. of lower salt soy sauce
1/4 cup sugar (I would use brown sugar)
1 t. salt
1 t. food flavoring ( it can be a all purpose one like Emeril's original or
something you
like, maybe a oriental one,etc)
Mix all the ingredients together and marinate the meat for 2 hour
refrigerated. Turn
several times to baste. Bake at 375o on a rack, in a pan for 1 hour, basting
several
times. Cool and slice thin. Serve with side dishes like hot mustard, sesame
seeds, and
other flavoring sauces you can dip the pork in.
(Serves about 6~7 people, depending on serving size)
BN
8/1/2006
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Perfect Lemonade (1800's
recipe)
1 quart of water (I use spring or filtered)
4 Lemons
1 cup white sugar (start with 1/2 cup and increase to desired sweetness)
How to put this together, different from what you might be used to:
Cut all of the rinds off the lemons (cut in 1/2" slices) and put them in a
large mixing
bowl, sprinkle the sugar on them, stir several times to coat. Let mixture
stand 1 hour
so lemon's oil flavors sugar. [SAVE LEMONS]
Bring water to a boil, pour it over the mixture. Stir. Let it cool 20-25
minutes.
Pour freshly squeezed lemon juice into a quart glass pitcher. Then strain
the
lemon-peel mixture into the juice, stir well. Cool in fridge. Serve with ice
cubs in a
frosted glass..
Variations: Use some Limes, or all Limes. I have used berries frozen in ice
cubs for
nice look when you serve the cool drink. You can puree some berries to add
to pitcher
and then stir it.
Very Good!
BN
July
26/06
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CARAMEL APPLE PECAN PIE
6 c. Jonathan or Granny
Smith's apples (peeled & sliced)
3/4 c. sugar
1 tsp. cinnamon
1/3 tsp. nutmeg
1/4 c. flour
Dash of salt
1 tbsp. butter
Pastry for double pie crust
Combine sugar, flour, cinnamon, salt and nutmeg. Toss apples with sugar
mixture.
Turn into 9 inch pastry shell. Dot with butter. Cover with top crust.
Moisten, seal and
flute edges with fingers or fork. Prick or slit top to let steam escape.
Bake at 450 degrees for 10-15 minutes, then reduce heat to 350 degrees for
40-45
minutes. Remove and cool. Top with
Caramel Topping.
CARAMEL PECAN TOPPING:
8 oz. Kraft caramels
2 tbsp. evaporated milk
1/2 c. chopped pecans
Place caramels and milk in double boiler and heat or melt in a microwave
until smooth.
Add 1/2 cup chopped pecans and spread over top of pie.
7/24/06
HOCKEY PUCKS:
ONE 16 OZ. JAR OF PEANUT
BUTTER
ONE 16 OZ. PACKAGE OF BUTTERY ROUND CRACKERS
16 OZ. PACKAGE OF SEMI-SWEET MORSELS OR 1 LB. CHOCOLATE, MELTED
DIRECTIONS:
1. SPREAD 1 TEASPOON PEANUT BUTTER ON A CRACKER AND TOP WITH ANOTHER
CRACKER
2. PLACE CHOCOLATE IN THE TOP OF A DOUBLE BOILER, AND STIRRING FREQUENTLY,
MELT THE
CHOCOLATE. SET ASIDE
3. PLACE CRACKER "SANDWICHES" ONTO A FORK, AND CAREFULLY DIP INTO THE
CHOCOLATE.
DRAIN EXCESS CHOCOLATE OVER THE PAN. PLACE THESE ON SHEETS OF WAXED PAPER
TO
COOL. ONCE COOL, STORE IN THE REFRIGERATOR OR COVER AIR TIGHT AND FREEZE
UNTIL
READY TO SERVE.
____________________________________________________
BLACK BEAN SALAD
16 OZ. CAN OF BLACK
BEANS,RINSED,DRAINED AND DRIED.
1/2 RED PEPPER, FINELY MINCED
1/2 YELLOW PEPPER, FINELY MINCED
1/2 CUP OF STEAMED SNOW-PEAS, CUT IN HALF PIECES [CAN USE UP TO ONE CUP]
THIN SLICES OF RED ONION
COMBINE ALL THE INGREDIENTS. TOSS SALAD WITH A MUSTARD VINAIGRETTE, ADD 1/2
CUP
MINCED CILANTRO.
GARNISH WITH MORE SLICED RED ONIONS.
[YOU CAN ALSO USE YOUR OWN DRESSING]
2 SERVINGS AS A ENTREE. SERVE WITH A GOOD BREAD.
BN 7/9/06
____________________________________________________
[]\ []/ *FLAG CAKE* []/ []\
BAKE YOUR FAVORITE CAKE IN
A 9X13 PAN. PREPARE PAN ACCORDING TO YOUR RECIPE AND
BAKE ACCORDING TO INSTRUCTIONS. I USUALLY USE A ANGEL FOOD CAKE RECIPE OR
MIX. COOL
THOROUGHLY.
WHIP 2 CARTONS OF WHIPPING CREAM, 2-3t. SUGAR, ADD 1/2 T. OF ALMOND OR
VANILLA
EXTRACT. REFRIGERATE.
WASH 1 QUART OF STRAWBERRIES, DRAIN.SLICE INTO HALVES. IF HALVES ARE TO BIG
QUARTER
THEM.
WASH A PINT OF BLUEBERRIES, DRAIN.
THE BLUEBERRIES WILL BE THE STARS ON THE AMERICAN FLAG CAKE, THE
STRAWBERRIES WILL
BE THE RED STRIPES. [YOU CAN USE RASPBERRIES INSTEAD OF THE STRAWBERRIES.
SOME
PEOPLE PREFER COOL WHIP]
WHEN CAKE HAS COOLED, TAKE OUT WHIPPED CREAM. SPREAD ALL OVER THE CAKE. SAVE
THE
REST OF THE WHIPPED CREAM TO DOLLOP ON THE CAKE WHEN YOU SERVE IT.[YOU COULD
MAKE
THE REST OF IT CHOCOLATE, ADD A LITTLE OF COCO POWDER-A 1/2 T. AT A TIME
UNTIL DESIRE
CHOCOLATE TASTE]
NOW DECORATE THE CAKE TO LOOK LIKE OUR FLAG, USE FRUIT AS STATED ABOVE. WE
USE TO
MAKE THIS FOR MY MOM, AS HER BIRTHDAY WAS JUST AFTER THE 4TH OF JULY.
VARIATION: YOU CAN MAKE CUPCAKES INSTEAD, FROST /WHIPPED CREAM, AND DECORATE
THEM
AS OUR FIRST 13 STAR FLAG / THE BLUEBERRIES BEING THE STARS AND / A
STRAWBERRY OR
RASPBERRY IN THE CENTER!
REFRIGERATE UNTIL READ TO SERVE. DELICIOUS!
BN 7/2/06
OLD RECIPES
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