The PsyCom.Net Cookbook
The recipes below have been submitted by subscribers to PsyCom.Net's mailing lists and compiled by Ivan Goldberg, MD.
1/2 lb shrimp, cooked, peeled and diced 8 oz cream cheese, softened 2 cloves garlic, minced 1/2 cup sour cream 3 scallions, finely chopped 1 cucumber, peeled, seeded, and diced 1 TBS ketchup 1 tsp Worcestershire sauce salt and pepper, to taste ---------- Combine all ingredients and mix well. Serve with crackers.
BAKED BRIE WITH SAUTEED GARLIC.
1 small wheel of brie 2 heads garlic sauteed (see below) 1 loaf French bread ---------- 1. Preheat oven to 350 degreesF. 2. Place wheel of brie on an oven proof plate and poke a few holes in the top of the rind. 3. Place the cloves of saut‚ed garlic on top of the rind and bake for 20 minutes or so until bubbly and crusty and brown around the edges. 4. Serve with French bread.
2 heads of garlic 3-4 TBS butter ---------- 1. Separate the cloves of garlic and leave the skins on. 2. Boil the cloves for two minutes in boiling water, let cool and peel. 3. Saute the cloves in butter until soft and light golden in color.
SUE'S FAST CRABMEAT SPREAD.
1 16-oz package cream cheese, in block form 12-16 oz lump crabmeat cocktail sauce (homemade or bottled, you decide) fancy crackers ---------- 1. Get a fancy plate (this recipe depends on this step). Unwrap the cream cheese and center on the plate. 2. Smother it with the crabmeat. 3. Cover that with cocktail sauce. Arrange crackers artfully around. It helps if they do not break easily. 4. Eat by dipping a cracker through as much of the stuff as possible. The longer it is out, the easier it is to spread. If you are one of those fancy types, you can use canape knives to help people spread it on the cracker. Heck, you could even do it FOR them in advance. BTW, you can assemble this AFTER you get to a party and not have any mess in the car when the idiot ahead of you slams on the brakes.)
BLACK BEAN SOUP
3 1-lb cans of black beans 1 28-oz can of Italian tomatoes in tomato puree 1 lb minced yellow onions 2 TBS soy sauce 2 tsp dried basil 1/2 lb piece ham steak 1-1/2 TBS cumin 1/8 tsp baking soda 2 TBS fresh lime juice 1/2 tsp mild chili powder 1/2 tsp oregano 1/4 tsp thyme 2 bay leaves 1 tsp sugar 1/4 tsp hot sauce 1/8 tsp black pepper 1/8 tsp powdered mustard 2 TBS paprika 1/2 cup Madeira 1/2 lb crumbled feta cheese 1 red onion, chopped 8 oz sour cream ---------- 1. In a food processor, puree one of the cans of black beans, tomatoes, and onions. 2. In a soup pot mix the puree and all remaining ingredients except the paprika, Madeira, feta, red onion, and sour cream. Simmer for 20-minutes. 3. Remove the bay leaves and discard, remove the ham steak and dice. Add the diced ham steak, paprika and Madeira to the soup . . . heat just to boiling. Serve sprinkled with crumbled feta on top. Pass the red onion and sour cream with the soup Serves 6.
1 medium eggplant 1 TBS cucumber, peeled, seeded and chopped 1 TBS chopped onion 1 ard boiled egg, chopped 2 tsp fresh lemon juice, or more. salt and pepper ---------- 1. Prick the eggplant with a fork and bake in 375-400 degreeF oven until soft (about 3/4 hour or more). Cool, peel and set aside 2. Chop the eggplant and add all ingredients. Add lemon juice, salt and pepper to taste. 3. Serve thoroughly chilled.
JIN'S EGGPLANT SALAD.
Take one eggplant, poke with a fork. Take a paring knife and stab the eggplant three times. Slip garlic cloves in the stab wounds. Place under a broiler or on a barbecue grill. Turn occasionally. When the skin is completely blackened and the eggplant has begun to flatten, take it off of the grill. Let the eggplant cool. Peel off and discard the blackened skin. Chop the remaining pulp. Let the excess liquid drain off. Chop until there is a coarse puree. Add Olive Oil, Salt anD Pepper to taste. Stir and enjoy. This salad is wonderful with pita wedges, crackers, or as a side to grilled meats.
CHOPPED CHICKEN LIVERS.
1 lb fresh chicken livers 1 medium onion, coarsely chopped 4 TBS rendered chicken fat or vegetable oil 2 hard boiled eggs Salt and pepper ---------- 1. Fry chicken livers and onion in the chicken fat or oil. When cooked, the livers should be brown on the outside and pink within. Do not overcook. 2. Chop the livers micxture and eggs in a food processor. Do not turn them into pate, there should be descrete small pieces when you are finished. 3. Add salt and pepper to taste. 4. Add additional chicken fat, oil or butter if necessary. 5. Form into a ball or loaf and refrigerate at least one hour.
JIM'S GRILLED PEPPER SALAD.
Take several sweet peppers of differing colors. Cut of the tops and bases. Clean out the seeds and membranes. Slit the peppers. Place on a hot barbecue grill. Turn occasionally. Let the skins blacken. When the skin side of the peppers is completely blackened, place peppers in a paper bag and leave for up to 30 minutes. When all the peppers are cooked and cool enough to handle, remove from bag and place the soft peppers on a cutting board. Flatten the peppers on the cutting board, and scrape off the blackened skin with the blade of a knife. Rinse, if necessary, and pat dry. Cut the peppers into wedges and arrange on a plate. Drizzle with olive oil. Respond graciously to the accolades of your guests.
3 TBS butter or vegetable oil 1 1/2 pounds stew beef 1 pound cabbage, shredded 1 large onion, finely chopped 3 carrots, shredded 1/2 cup tomato sauce 7 cups beef broth 1/2 pound mushrooms, sliced Salt, pepper 1/2 tsp sour salt 1 TBS sugar 1 can sliced beets 1/2 tsp oregano 1 TBS chopped parsley ---------- In butter or oil, brown beef on all sides in hot stockpot over medium heat. Add cabbage, onion, and carrots and cook until cabbage wilts, about 5 minutes. Add tomato sauce and water, then cover and cook until meat is tender, 1 1/2 to 2 hours. Add mushrooms, 2 to 3 teaspoons salt or to taste, 1/2 teaspoon pepper or to taste, sour salt, sugar, and cook 15 minutes. Add beets, and liquid in which they are packed, oregano and parsley and cook 5 more minutes. Serve with sour cream
FOUR MUSHROOM SOUP.
Notes: Based originally on a recipe from the Moosewood Cookbook, modified considerably by Peter Brigham. Serves 6-8 generously. You can use any mushrooms that are available - the exact type and proportions will vary the taste of the soup. Go lighter on the oyster mushrooms / shitake, or their fishy taste will tend to dominate. 8 cups vegetable or chicken stock 0.5 cups (dry) rice or barley 1.5-2 lbs mushrooms (white, Baby Bella, shitake or oyster mushrooms, and Portabella) 1.5 cups diced onion 2-3 garlic cloves, minced 2-3 TBS soy sauce or tamari 2 oz sherry or white wine olive oil (add some butter if desired for taste) black pepper ---------- Cook the rice (or barley) in 2 cups of the stock until soft - you can use the soup pot for this. Take out about 4 ounces of the rice when done and set it aside. Add the remaining stock to the pot and set on medium heat. Meanwhile, wash and slice the mushrooms - I like somewhat larger pieces, but use your own judgment here. Saute the onions in olive oil and butter in a saucepan, adding the chopped garlic after the onions have cooked a while, or else the garlic will burn. Set aside 1/3 of the onions & garlic and add the rest to the pot, along with the tamari and the sherry. Saute the mushrooms in olive oil and butter until they begin to produce their juices (you'll have to do this in shifts unless you have a truly enormous saute pan), and add all but one cup to the pot. Take the remaining mushrooms, and the rice and onions that were set aside, and add about 1/2 cup of the soup stock from the pot. Puree the mixture in a food processor until quite smooth and add it to the pot. (This will thicken the soup and spread the flavor wonderfully.) Season with pepper to taste. You can add salt if you wish but the tamari and stock will probably provide enough salt. Simmer at very low heat for 30 minutes. Serve with a stout bread cut in thick slices.
DEBORAH'S RED AND WHITE SALAD.
Mix 1 pkg. lemon jello, 1 cup boiling water, and a pinch of salt. Allow to congeal (not harden). Add one cup grated cucumber and 1/2 cup mayonnaise (not Miracle Whip). Pour into a shallow pan and allow to harden. Heat to the boiling point 1 can tomato soup (the kind you add water or milk to) and 1/2 cup water. Mix with 1 pkg. strawberry jello, pinch of salt, and 1 Tbs. horseradish. Cool. Pour over first layer and chill till hardened.
SUE'S RED AND GREEN CRUDITE SALAD.
1 head broccoli cherry tomatoes (the ambitious may cut whole tomatoes into pieces) Italian dressing (make your own or buy a bottle, this is where you can be creative) ---------- Break broccoli florets into bite size pieces. Ppeel broccoli stalks and cut into cubes. Wash and add cherry tomatoes. Add Italian dressing. Marinate in an airtight container for 8-hours or overnight, turning when you remember. Serve on something that makes it look more complicated to make. Use toothpicks or fingers to eat. Very festive red and green dish.
6 TBS melted butter 2 lbs peeled Idaho potatoes cut in thin slices (See NOTE) 2 lbs sliced onions 1-1/2 tsp white pepper 3 2-oz cans flat anchovy fillets and the liquid in which they come 1-1/2 cups light or heavy cream --------- 1. Preheat the oven to 400 degreesF. Desalt the anchovies in a cup of warm water for 5 minutes. 2. Cook the onions in 5 TBS of butter until they take on a little color (DO NOT brown) 3. In a well buttered baking dish, mix the potatoes, onions, pepper, and anchovies.(Reserve the oil in which the anchovies are packed) 4. Pour 1/2 the cream over the other ingredients. Then drizzle on the oil from the cans of anchovies. 5. Bake at 400 degreesF for 30 minutes. 6. Turn the oven down to 300 degreesF. Pour in the remaining cream. Well mix the contents of the baking dish and bake an additional 1 hour. Cover the dish with foil if it seems to be browning too much. Serve when the potatoes are tender and the cream is nearly all absorbed. Note and variation: NOTE: Store the sliced potatoes under water until ready to use. Be sure to dry them on paper towels or the dish will be excessively liquid. VARIATION: Substitute a 12-oz jar pickled herring for the anchovies.
6 garlic cloves, chopped 1/4 cup fresh chopped ginger 1/2 cup vegetable oil 1/2 cup Chinese sesame paste 1/2 cup chunky peanut butter 1/2 cup soy sauce 1/4 cup dry sherry 1/4 cup balsamic vinegar 1/4 cup honey 1/2 tsp hot chili oil 2 TBS sesame oil 1/2 tsp F/G black pepper 1/8 tsp cayenne pepper 1 lb spaghetti or egg noodles 8 scallions, sliced diagonally 1/3 cup peanuts, chopped ---------- Place the garlic, ginger, vegetable oil, sesame paste, peanut butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil, black and cayenne peppers in a food processor. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the scallions and peanuts; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta. Serves 6-8.
A-B-C LAMB STEW
2 lbs boned lamb shoulder cut into large cubes 1 lb sliced mushrooms 1 lb chopped onions 6 crushed cloves of garlic 1/2 tsp sugar 1 bottle dry white wine 4 TBS beef Boveril 4 medium carrots cut into 1-inch pieces 4 medium potatoes cut into chunks 1 tsp salt 1/2 tsp white pepper 1/2 tsp rosemary 1/2 tsp sage 1/2 tsp thyme 1/2 tsp savory 1/2 tsp marjoram 1/2 tsp basil 1/2 tsp oregano 2 bay leafs 1 cup fresh (or frozen) green peas 2 TSP chopped parsley ---------- 1. Place all ingredients except peas and parsley in a large pot or Dutch oven. Bring to a boil, turn the heat down so the stew just simmers, cover and simmer for one hour. 2. Add the peas, re-cover, and simmer about 5 minutes or until the meat is tender. Remove any grease that comes to the top. 3. Sprinkle with parsley and serve. ************************************************************* Notes and variations: 1. Thicken with powdered mashed potatoes. 2. Use red wine rather than white and/or add 3 TBS tomato puree.
SLOW-COOKER BARBECUE BEEF.
4 pounds brisket in one piece or cut into large chunks 3 cups water 1 package onion soup mix 12-oz barbecue sauce 1/2 cup onions ---------- 1. Place brisket in a slow-cooker. Pour the water over it, and then add the remaining ingredients 2. Cook on “high” for 2 hours, then on “low” for 6-7 hours . . . until meat is tender and pulls apart easily. 3. Using two forks, pull the meat apart and serve on a plate or on buns or rolls.
SAUSAGE AND RIGATONI CASSEROLE.
1 TBS olive oil 1/2 lb beef stew meat, cubed 1/2 lb Italian sausage, cut into 1-inch pieces 1 large onion, chopped 6 cloves garlic, finely chopped or pressed 1 can (15 oz) tomato sauce 1/2 can (6 oz) tomato paste 1-1/2 cups beef stock 1 cup dry red wine 1 tsp dried oregano Salt and freshly ground pepper to taste 1/2 lb rigatoni or other tubular pasta, slightly under-cooked Chopped fresh basil or parsley for garnish ---------- Preheat oven to 325 degreesF. Heat the oil in a skillet and brown the stew meat and sausages in batches.˙ Transfer to a baking dish. In the same skillet, saut‚ the onion and garlic until tender but not brown, about 5 minutes. Transfer to the baking dish. Add the remaining ingredients except the rigatoni and garnish. Stir to combine well and bake covered in a 325 degreeF oven until the meats are tender, 1 1/2 to 2 hours. Stir in the rigatoni and bake uncovered an additional 20 minutes. Serves 4.
PAULINE'S VEGETABLE STRATA PRIMAVERA.
1 TBS olive oil 1 large chopped onion 1 large garlic clove, minced 8 cups cut-up vegetables: your choice of mushrooms, zucchini, carrots, broccoli, peppers, etc. 1 tsp Italian seasoning (or any other herbs, according to taste) 10 cups dried French or Italian bread, cut into 1-inch cubes 1/2 cup grated Parmesan cheese 6 eggs or egg-substitute equivalent 2-1/4 cups milk 3/4 tsp salt 1 can Diced Tomatoes seasoned with basil, garlic or oregano --------- Preheat oven to 350 degreesF. In a large skillet heat oil. Saute onion until soft. Add garlic and the other vegetables, beginning with those that need the longest to cook, e.g. carrots, then broccoli stems mushrooms, peppers, zucchini, finally broccoli florets. Cook over medium- high heat about 8 to 10 minutes or until all moisture has evaporated. Stir often. In lightly greased 13 x 9 baking dish, layer half the bread cubes, half the vegetables and half the Parmesan. Repeat layers. In a large bowl, beat the eggs to blend. Add milk and salt. Pour over the bread mixture, pressing down with back of a spoon or a spatula to saturate all the bread. Bake at 350 degreesF for 35-40 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before slicing into squares. Serve with canned diced tomatoes, heated separately, spooned over the strata. Serves 6 to 8 Note: Dish may be assembled and refrigerated overnight before baking. May require an additional 10 minutes to bake.
BEEF a la LINDSTROM
2 TBS butter 1 medium onion, finely chopped 1 lb lean ground beef 1/2 cup bread crumbs 4 large egg yolks 1 TBS chopped capers 1 1/2 tsp salt 1 tsp white pepper 1/2 cup heavy whipping cream 2 garlic cloves, pressed 3 TBS chopped dill pickles 1/3 cup chopped pickled beets 2 TBS liquid in which the beets were packed 4 TBS butter, softened ---------- Preheat the oven to 375 degreesF. In a small pan, melt the 2 TBS of butter. When the foam subsides, add the chopped onions and cook for 2 or 3 minutes or until they are soft and transparent, but not brown. Transfer the onions to a large bowl and add the beef, bread crumbs, egg yolks, capers, salt, and white pepper. Mix together and add the heavy cream. Then add the garlic, chopped pickles, chopped beets, beet liquid, and butter. Mix well. Place in a greased casserole and bake at 375 degreesF for 35 minutes. Allow to stand at room temperature for 5 minutes prior to cutting. Pass dilled sour cream with the beef if desired. Serves 3-4.
5 TBS sesame oil 5 TBS Tabasco sauce 5 TBS soy sauce 1 TBS garam masala 1 tsp five-spice powder 5 garlic cloves, minced or pressed 3 tsp fresh lime juice 1” piece peeled fresh ginger, Minced or put through a garlic press 4 TBS fresh cilantro, finely chopped 2 pounds jumbo shrimp, shelled and deveined ---------- Combine the first 9 ingredients. Pour over shrimp in a large bowl. Allow shrimp to marinate for from 10 to 60 minutes depending on how spicy you love your food. Prepare medium hot grill. Oil grill so shrimop will not stick and grill shrimp for about from 3 to 3-1/2 minutes per side. Serves 4 or 5.
Fred's Southwestern Beans
This recipe combines items from Colorado and Arizona. The beans can be frozen in individual servings for use as a bean dip, with eggs, in burritos, or as a side dish after a long day of work. Normally re-fried beans contain bacon or pork fat. By combining the bacon- flavored spice from Colorado and olive oil, the use of pork products can be completely avoided. I did this strictly for health purposes, but I understand this alteration would make possible the preparation of re-fried beans in manner acceptable to many of our list members who normally could not consume such beans. If you need any help with this recipe, please feel free to contact the author: "Fred Reimherr"
Ingredients: 2 cups bolita beans (obtain from http://www.anasazibeans.com/) - This is the critical bean. You could just use it alone or it can be combined with other beans such as the other two that I have suggested here. It seems to accept spices very well. 2 cups anasazi beans (obtain from http://www.anasazibeans.com/)- This bean seems a little sweater than pinto’s. 1 to 2 cups brown tepary beans (obtain from www.nativeseeds.org) * This bean is small and harder. It provides a nutty quality. Salt - 3 teaspoons for each 6 cups of beans Bacon Flavored Bean Spice (obtain from http://www.anasazibeans.com/ - approximately 3 teaspoonful per 2 cups of dry beans Olive oil (I think about 1/3 cup) Whole chilies ground with coffee grinder * this is a spot for experimentation. Native Seed has about 20 varieties * I usually combine a dried red chile and a smoked dark chile. Unfortunately, Native Seed changes their inventory occasionally (obtain from www.nativeseeds.org). In the past, the dark, roasted chile, I used was called Pasilla de Oaxaca. Their last catalog did not have it. I bought Chilpotle Morita instead. It looks similar. They also sell Chilpotle Chile Flakes that probably might be fine, also. The unsmoked red was called Onza Rojo in the past 1 * Sort beans to remove foreign substances * at times I have found pieces of glass in dried beans. 2 * Wash beans with several rounds of water * or until clear. Dry beans can be quite dusty. 3 * Soak beans overnight. 4 * Discard water. 5 * Place in slow cooker and cook about 10 to 12 hours at the low setting. Keep beans covered with water. Beans should be soft and starting to collapse into a mush. They should be soft if you taste them. 6 * Add olive oil, salt, and spices * many refried bean recipes call for chopped onions and/pr peppers. I think that this detracts from the beans and spices. These beans should be hot enough to induce a sense of warmth, but not to the point of actual burning. 7 * Again try to keep the beans covered with water. The amount of liquid is critical * too much or too little and the taste is not right. Too dry can be partially salvaged by adding milk or sour cream prior to serving. Too wet and you should cook them longer. I freeze them in unit servings and at times, I have defrosted them all and cooked them longer to boil off some of the liquid. I have asked several Hispanic friends how to get the amount of liquid correct. They seem puzzled and then say, “well, you put in just enough”. I have the impression that no amount of practice can overcome my Germanic heritage. Finally, for wine or beer with these beans, the more intense the better.
1/2 cup butter 1 medium onion, chopped 1/2 cup amaretto 1/3 cup sliced almonds 2 tsp brown sugar 1/2 tsp salt 1/2 tsp ground cinnamon 1/8 tsp cayenne pepper 1 pound large shrimp, peeled, tails left on ---------- In a large skillet, heat the butter over medium heat until it begins to brown, sauté the onion until it takes on some color. Add amaretto, almonds, sugar, salt, cinnamon, and cayenne pepper and cook until the sauce begins to thicken. Add shrimp and cook for 3 to 5 minutes, just until pink. Serve over jasmine rice. Serves 2 or 3
DR. WILLIE'S HEALTH LUNCH.
This lunch is fast and easy to make. Almost everything in it is very good for your health. It tastes great, and more important, smells great. ---------------------- All amounts are approximate. I never bother to measure them. In the morning or night before, place in a microwavable non- plastic 1/2 quart container: 1 cup cooked rice Put around the edge « cup broccoli, cut up into bite size pieces (Anti-oxidant, source of B vitamins, potent anti-carcinogen). Put in the middle « cup tofu cut into cubes (Source of isoflavones, decrease prostate problems in men, menopausal symptoms in women; lowers cholesterol. Source of genistein which decrease incidence of breast cancer. Increases arterial compliance) On top pour: 1 LARGE clove of garlic Dash of sherry (Optional: omit for Substance Abuse Units) « tablespoon tamari or soy sauce (see tofu above) 2 tablespoons sesame oil (antioxidant, neutralizes oxygen radicals, inhibits growt of cancer cells) Cover and keep cool At lunch time, add: 1 tablespoon water Microwave for 3 minutes. 4 minutes if using ancient anemic microwaves found in psychiatric facilities.
BEEF STEW WITH RED WINE AND HOISIN.
2 TBS olive oil 1.75 lbs stew beef 1.75 cups chopped onions 1 cup red wine 1/2 of 14.5 oz can tomatoes with herbs, undrained 1/4 cup hoisin sauce 1 bay leaf 1/2 lb baby carrots 2 tsp cornstarch 2 tsp water 1 TBS chopped fresh parsley ---------- 1. Sprinkle meat with salt and pepper. Heat 1 TBS of oil and saut‚ the beef for 10-minutes. Remove the beef and reserve. 2. Add remaining oil and saut‚ the onions until golden. 3. Add meat, half the wine, tomatoes with juice, hoisin and bay leaf to onions. Simmer 45-minutes. 4. Add carrots and remaining wine and simmer 15 minutes. 5. Mix the cornstarch and the water. Add the cornstarch mixture and simmer about 8-minutes until stew thickens. 6. Add salt and pepper and serve sprinkled with parsley Serves 6-8.
WALT'S BRAISED LAMB SHANKS RECIPE.
flour, sasoned with garlic powder, salt and pepper 4 each Large lamb shanks, trimmed of as much fat as possible vegetable oil 1 medium onion, coarsely chopped 1 green bell pepper, seeded, cored and coarsely chopped 2 cloves garlic, chopped fine 1 cup vegetable bouillon, double strength 1 can diced tomatoes in juice (14-1/2 oz) 1 tsp rosemary leaves, crushed 1 tsp ground thyme 2 bay leaves, coarsely broken 1 jar Diced pimentos (2oz) 1 can diced chili peppers (7oz) 1 can mushroom pieces and stems (4oz) 3/8 cup red wine 1 tbsp Worcestershire sauce 1 cups boiling water 1 tsp salt 1/2 tsp black pepper 3 carrots, peeled and cut into 1" lengths 1 large turnip, peeled and cut into 1" cubes 3 medium red potatoes, peeled and cut into 1" cubes ---------- 1. Preheat oven to 325 degreesF. 2. Toss the lamb shanks in the seasoned flour to coat, then sear and brown in the heated vegetable oil. Remove the lamb shanks and set aside, leaving the oil in the skillet. 3. Saute the onions and green pepper and garlic in the remaining oil until the onions are lightly browned. Add the vegetable bouillon, tomatoes, rosemary, thyme, bay leaves, pimentos, chili peppers and mushrooms and bring to a boil, reduce heat and simmer for about 5 minutes. Add the wine, the worcestershire sauce, the cup of boiling water and salt and pepper. Mix well together and simmer an additional minute or two. Correct the seasonings if necessary. 4. Place lamb shanks in Dutch oven, pour over the vegetable sauce mixture and place in the oven for about 3/4 hour. 5. Mix together the carrots, turnip, potatoes and mush- rooms and scatter the mixture over the top of the lamb shanks, add the second cup of boiling water, and place back in the oven, covered, for about 1/2 to 3/4 hour or until the vegetables are cooked, but not mushy.
ELLEN'S CHICKEN DINNER.
Chicken with GarlicChicken, in pieces; how many guests are you having? I use kosher chicken, so I don't need much salt; chicken must have skin left on Garlic, lots of peeled whole cloves Rosemary Salt ---------- 1. Put chicken, skin side down, in a heavy skillet. It all has to brown, so it may take more than one skillet. 2. Turn the heat on high. Let the fat render (kosher chickens have lots of fat!), browning the chicken. 3. If the chicken starts to burn, turn down the heat, but check the fat: you may have to add oil (olive is best). 4. Turn the pieces as they brown, and add the garlic and rosemary. Do not add water or broth, because the chicken will get soggy. 5. Alternatively, you can brown the chicken in the skillet in its own fat and then put it in the oven with the potatoes. IF you have all-metal cookware, like Calphalon or All-Clad, just put the skillets right into the oven. When the chicken is brown on all sides, turn the heat to med-low and cook until done, probably about 30 mintues. This goes great with garlic roasted potatoes: 1. Preheat oven to 400 degreesF. 2. Take baking potatoes, enough for your crowd, and cut them into fairly large pieces, about 3-4 per potato. 3. Put them in a large baking pan and drizzle with olive oil. Use as much as you'd like, but don't let them swim in an oil bath becuase then they won't get crispy. 4. Stir them around until they're all coated with oil, and scatter lots of peeled, whole garlic cloves around. These will need a lot of salt. Rosemary is a nice touch too. Bake in a hot oven (400 degreesF) until they are crispy on the outside and done on the inside. 5. You should stir them in the oven from time to time.Not only are the potatoes delicious, but so is the baked garlic, which is terrifc spread on Italian bread.
Balsamic Blue Cheese Dressing
2-1/2 oz Blue Cheese 2 TBS Dijon mustard 1-1/2 cups mayonnaise 1 TBS Worcestershire sauce 1/4 cup Balsamic vinegar ---------- Boil the vinegar until it is reduced by 50%. Mix all ingredients together and refrigerate for at least 2 hours. Makes 1 3/4 Cups
1 Duckling, about 4 lbs. 1/3 cup Orange marmalade* 1 tbsp Soy sauce 3/4 tsp Salt 1 tbsp Butter 1 tbsp Flour 1/2 cup Dry white wine 1/4 cup Triple sec** 1 tbsp White wine vinegar 1/4 tsp Worcestershire 1/4 cup Consomme 1/4 tsp Ground white pepper 1 each Orange, peeled and sectioned ---------- Preheat oven to 450 degreesF. Place the marmalade, soy sauce and salt in a bowl and mix well. Set aside. Prick duckling all over, place on a rack and put in oven. After 15 minutes, reduce heat to 325 degreesF and roast for 20 minutes per pound (or until the meat is tender), daubing occasionally with half the marmalade-soy mixture. Melt butter in a small saucepan, add the flour and cook until the flour is browned. Stir in all the other ingredients except the orange sections and bring to a boil, stirring constantly. Turn down the flame, cover, and let simmer for 10 minutes. Add the other half of the marmalade-soy mixture and simmer, covered, for 10 additional minutes. Meanwhile, cook orange sections in boiling water for about 3 minutes. Remove duckling to a serving platter and keep warm. Drain off all the fat from the roasting pan and add the remaining juices to the saucepan in which the sauce is simmering. Mix thoroughly. Cut duckling into quarters. Garnish with the orange sections, and serve with the sauce on the side. Try to have both the duckling and the sauce as hot as possible. * Preferably made from bitter oranges, or substitute 1/2 marmalade and 1/2 any other fruit jam. ** You can substitute any other fruit liquer of your choice. Galiano or Curacao work well. NOTE: This duckling turns out on the sweet side, but that is the way duckling tastes best. You can adjust the quantity of any of the ingredients to suit your own taste, but don't overcook the duckling or it will dry out and become stringy.
vegetable cooking spray 1 lb filet mignon - cut in 1" cubes 3 cups mushrooms - sliced 3 cloves garlic - minced 5 oz cream of mushroom soup - condensed 1 cup red wine 1 packet onion soup mix 1/2 tsp thyme 1 bay leaf 8 oz frozen pearl onions 1 TBS cornstarch 1/4 cup water 12 oz egg noodles, cooked 1/3 cup sour cream 2 TBS fresh parsley - coarsely chopped ---------- 1. Heat a large Dutch oven coated with vegetable cooking spray over medium heat until hot. 2. Add filet mignon and cook about 1 minute. 3. Add mushrooms and cook for 5 minutes. 4. Add garlic, cream of mushroom soup, onion soup mix, thyme and bay leaf. Stir well and bring to a boil. 5. Add pearl onions. Bring to a boil again and then reduce heat and simmer for 10 minutes. 6. Raise temperature to medium high. In a small bowl, dissolve cornstarch in water. 7. Pour into stew mixture, stirring constantly until thick (5 minutes). 8. Remove from heat. Stir in sour cream. Serve over noodles and garnish with parsley.
3 TBS Olive oil 3-4 lb Chicken, cut into 1/8s 1 Medium onion, sliced 2 Scallions, sliced 8 oz. Mushrooms, sliced 6 cloves Garlic, crushed 1 cup Dry red wine 1/3 cup Brandy 1 TBS Wine vinegar 1/3 cup Chicken stock 14 oz can Tomatoes, drained (reserve liquid in case the dish needs more liquid) 1 tsp Oregano, rosemary, basil, and thyme 3 Bay leaves 1/4 tsp Hot red pepper flakes 2 TBS Chopped parsley salt ---------- 1. Salt and pepper the chicken. Heat the oil in a heavy- bottomed skillet and in batches, brown the chicken on all sides. Reserve the browed chicken. 2. When all the chicken has been browed, brown the onions, scallions and mushrooms. When they are nearly brown, add the garlic for one minute. 4. Add all the remaining ingredients (except the chicken) and bring to a boil. Simmer, uncovered, for 10-minutes 5. Add the chicken and simmer, uncovered for 30-minutes. 6. If the sauce is too thin, remove the chicken to a warm place and simmer the sauce until thickened. 7. Remove the bay leaves and serve. Serves 4.
HERB CRUSTED RACK OF LAMB.
1/3 cup mint jelly 1 TBS Dijon mustard 1/4 cup fine dry bread crumbs 2 tsp fresh oregano leaves, chopped or 1/2 tsp dried 1 tsp fresh rosemary or 1/2 tsp dried 1 TBS minced garlic or 1 tsp garlic powder 1 cup finely chopped parsley 1 medium onion, finely chopped 1 tsp salt 1 TBS fresh dill weed, chopped or 1 tsp dried 1/8 tsp ground pepper 1 rack of lamb (8 ribs) at room temperature* ---------- 1. Preheat oven to 425 degreesF. 2. Mix the mint jelly with the mustard 3. Combine the remaining ingredients, except the lamb, mix well. 4. Coat the lamb with the jelly mixture and then pat on the herb mixture. 5. Place on broiler rack in shallow roasting pan. Roast 20-25 minutes for rare. Serve with mint jelly. Serves 2. * If you roast the lamb at refrigerator temperature, add ten minutes to the cooking time.
1 lb lean ground beef 1 TBS tomato paste 1 TBS vegetable oil 1 tsp Worcestershire sauce 5 clove garlic, chopped 1 cup frozen green peas 3 shallots, sliced 1 cup corn niblets 1 medium onion, chopped 6 mushrooms, sliced 2 TBS flour 2 TBS parsley, chopped 1 tsp salt 3-4 cups mashed potatoes 1 tsp ground black pepper 2 medium leeks, cut into 1/2 1/2 tsp dried thyme inch slices 1 cup beef broth 8 TBS grated cheddar cheese 4 TBS grated parmesan cheese ---------- Pre-heat the oven to 400 degreesF. In a hot skillet, add the vegetable oil, then brown the meat with the garlic, shallots and onions. When browned and the vegetables are tender, add the salt, pepper, thyme, and flour. Cook for 3-4 minutes over medium heat, stirring often. Add the tomato paste, Worcestershire, beef or chicken broth and cook until the mixture becomes thick and creamy. (If you like a thinner sauce just add a little more broth). Now add the peas, corn, mushrooms and parsley. Taste the mixture and add more salt and pepper if you like. Place in a casserole dish and top evenly with the warm mashed potatoes. Sprinkle the leeks on top of the mashed potatoes, scatter the cheeses over the leeks and bake the whole thing on a high shelf of the oven for 20 to 25 minutes, or until the top is crusty and golden. Serves 4.
1/4 cup butter (one-half stick) 1/4 cup olive oil 8 minced garlic cloves 2 TBS lemon juice 1 TBS minced fresh parsley 1 tsp chives 1 bay leaf 1/2 tsp tarragon 1/2 tsp seasoned salt 1/2 tsp mustard powder 1 tsp paprika 1/8 tsp cayenne pepper 1/4 cup chopped parsley 1 lb shrimp, shellec ---------- 1. Melt butter and cook all ingredients except the shrimp for one minute. 2. Saute‚ the shrimp in the herbed butter until pink; one to three minutes on each side, depending on size. 3. Remove the bay leaf. Serve with bread to enjoy the sauce. Serves 4.
SHRIMP IN GREEN SAUCE
2 TBS extra virgin olive oil 6 garlic cloves, peeled 1/2 cup coarsely chopped scallions 1/4 cup coarsely chopped flat parsley 1/4 tsp salt 1/4 tsp freshly ground black pepper 1/8 tsp crushed red pepper 1 lb large shrimp, peeled and deveined 1/3 cup dry white wine French bread ---------- 1. Preheat oven to 500 degreesF. 2. Process olive oil, garlic, scallions, parsley, salt, pepper and red pepper in a food processor until minced. 3. Coat the shrimp with the garlic mixture. 4. Place shrimp-garlic mixture in a roasting pan, add the wine, and bake for 7-8 minutes, stirring once 5. Serve with the bread for soaking up the sauce. Serves 2 or 3.
3 sticks butter 2 TBS lemon juice 1 TBS lime juice 1 thinly sliced lemon 1 thinly sliced lime 4 TBS Worcestershire sauce 2 TBS rosemary (or tarragon or basil or dill) 1 tsp Tabasco 2 lbs shrimp in the shell ---------- 1. Melt butter in a saucepan and add all ingredients except the shrimp. Simmer 15 minutes. 2. Saute the shrimp in the butter mixture until pink. 2-3 minutes per side...do not overcook. Serve the shrimp in the shell. Serves 6.
2 oz butter 1/2 cup olive oil 1 TBS hot pepper oil or 1 tsp crushed red pepper 16 garlic cloves, minced 1 TBS Dijon mustard 1 tsp Hungarian paprika 2 TBS Worcestershire sauce 1/2 cup dry white wine 1 TBS fresh lemon juice 1/2 lb cooked lobster meat ---------- 1. Melt butter and oils in a large pan over low heat. After it has melted, add the garlic and brown slightly over medium heat. 2. Whisk in the mustard, paprika, Worcestershire sauce, and wine. Simmer gently for 5 minutes. 3. Add lemon juice and lobster, and cook until meat is heated through. 4. Serve over yellow rice. Serves 2.
LOBSTER FRA DIAVOLO.
2 1.5-2 lb lobsters, each cut into 8 pieces (body halved, tail halved, etc) 14 large cloves of garlic 4 TBS olive oil 1/2 cup white wine 1 35-oz can of whole plum tomatoes 1 tsp dried oregano or mixed Italian herbs 12 basil leaves, torn 3/4 tsp salt Crushed red pepper or hot pepper sauce, to taste --------- 1. Take the split body sections of the lobsters and grill for 6 minutes on each side 2. Place 1 TBS of olive oil in a large pot and fry 8 of the garlic cloves (minced) until golden 3. Add the grilled lobster, white wine, tomatoes (with the liquid in which they are packed), oregano or Italian herbs, salt and basil. Break up the tomatoes and cook the mixture until the sauce starts to thicken, about 10-15 minutes. Remove from heat, cover and allow to rest for 1-hour. 4. Remove the lobster shells from the sauce and discard. Add red pepper and/or hot sauce to taste 5. In a large frying pan, heat the remaining 3 TBS of olive oil. Add the remaining garlic cloves (sliced) and cook until golden-light brown. 6. Add the remaining lobster pieces and cook covered, for 3-4 minutes. 7. Add the tomato sauce, lower the heat to medium, stir well, and cook for 1 minute. Add more pepper, if necessary. Serve immediately
4 TBS butter 2 cups diced, cooked lobster meat 1/4 cup dry sherry or Madeira wine 1/2 tsp paprika 1/4 tsp nutmeg 3 egg yolks 1 cup heavy cream Salt and freshly ground black pepper to taste Hot buttered toast (optional) -------- 1. Melt the butter in a saucepan over low heat. 2. Add the lobster meat and cook for 2 or 3 minutes, stirring frequently. 3. Add the sherry, paprika, and nutmeg. Cook an additional 2 minutes. 4. Beat the egg yolks and the cream together and add them to the pot. Heat until thickened, stirring constantly, and DO NOT BOIL. 5. This dish is traditionally served over toast. Serves 4.
For the pasta: 2 cups unbleached all-purpose flour 2 large eggs 2 tsp olive oil 1/2 tsp salt (optional) For the stuffing: 6 oz veal 1 chicken breast 1 carrot 1 celery stalk 1 full stem of parsley, preferably Italian 1 small onion 1/2 tsp salt (optional) 1 bay leaf 2 TBS butter 12 oz spinach, clean, dried and stems trimmed (or 10 oz. frozen spinach) 1/4 cup grated parmesan cheese 8 oz ricotta cheese 1/4 tsp ground white pepper For the Balsamella for the stuffing 6 TBS sweet butter 1/2 cup all-purpose flour 2 cups milk 1/4 tsp salt (optional) 1/4 tsp nutmeg (optional) For the Balsamella for the topping 4 TBS sweet butter 1/4 cup all-purpose flour 2 cups milk 1/4 tsp salt (optional) 1/4 tsp nutmeg (optional) ---------- Prepare the pasta: Use your favorite method, continuing to roll and stretch until the dough is slightly less than 1/16-inch thick and about 6 inches wide. Be careful not to get the dough too thin or it will crack apart. Cut the rolled dough into squares approximately 6 inches on a side and let dry on a lightly floured board or stone for about 10 or 12 minutes. Bring a large pot of water to a full boil, adding a bit of salt if desired. Place a second bowl filled with cold water to which a couple of tablespoons of oil have been added next to the boiling pot. One at a time, place the squares of pasta into the pot of boiling water and, beginning when the water returns to a boil, cook the pasta for about 5 or 6 seconds. Use a slotted spoon to transfer the pasta into the pot of cold water. When all the squares have been cooked and cooled, place them on top of a lightly dampened dish towel on a table or other flat surface. Cover with a second dampened dish towel and let stand until ready to stuff.NOTE: You can purchase prepared pasta sheets at an Italian market. Prepare the balsamella for the stuffing: Melt the butter in a saucepan. When the butter is all melted and frothy, add the flour all at once. Stirring constantly, cook over low heat until the flour is all absorbed into the butter, being sure to crush any lumps which form against the side of the pan in order to dissolve them. Remove from the heat and let stand for about 10 or 15 minutes. While the roux is standing, bring the milk to just below boiling in another pan. Return the pan of roux to the stove over medium-low heat and add the heated milk all at once, stirring until the mixture is smooth. When the mixture comes to a boil, add the salt and nutmeg, if used, then reduce the heat to low and continue to cook for about 10 minutes, stirring slowly but constantly. Remove from the heat, place the sauce into a ceramic bowl, press a piece of buttered waxed paper over the surface to prevent a skin from forming, and set aside to cool. Prepare the stuffing: Skin and bone the chicken breast. Coarsely chop together the carrot, celery, parsley and onion. Place the chicken breast, the veal, the chopped vegetables, the salt, if used, and the bay leaf in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce heat and let simmer for about 15 to 20 minutes, or until the veal and chicken are barely tender. Remove the veal and chicken, cut into 1/4-inch dice, and set aside. NOTE: You can save the liquid and the vegetables for soup. Finely chop the spinach, then mix together the spinach, the diced veal and the diced chicken. Melt the 2 TBS butter in a skillet, add the spinach/chicken/ veal mixture and saute for about 5 minutes. Transfer to a bowl and let stand until cold. Makes enough to stuff about 12 to 15 cannelloni, depending on how large you stuff the pasta. Mix together the chicken/veal spinach mixture, the Parmesan, the riccota, the white pepper and the balsamella, adding, if desired, salt and additional white pepper to taste. Prepare the balsamella for the topping: Use the quantities specified and following the same procedure as set forth for the balsamella for the stuffing and setting aside to cool as specified above. Preheat the oven to 375 degreesF. Stuff and bake the cannelloni: Place a square of pasta onto a flat surface, spread about 3 or 4 heaping tablespoons of the stuffing mixture along one of the uncut edges and starting at the edge with the stuffing, roll up toward the other uncut edge. Repeat with all the other squares of pasta. Place the canelloni, seam up, into one or more well-buttered glass baking pans. Pour over the balsamella for the topping and bake for about 20 minutes. Remove from the oven and let cool for about 10 minutes. Remove with a spatulaand serve one as a first course or two as an entree.NOTE: This recipe can also be made as a lasagne. Prepare as directed above, but rather than rolling the stuffing in the pasta squares, alternately layer sheets of pasta with the stuffing and top with the second balsamella.
TOM'S TRAILER PARK HOT DOGS AND NOODLES.
(Pretty Gosh-Darned Tasty, but Not Heart-healthy) 1 stick butter 1 big ol' yeller on-yon 1 pack hotdogs (Kosher fine) 1 TBS Worcestershire Sauce (or to taste) 1 can (condensed) cream-of-mushroom soup 1 above soupcan of milk or more as needed (see below) 1 16 oz package of Kluski noodles (note-these are a non-flat sort of square cross sectioned egg noodle widely available in 1 lb pkgs in the midwest and hope- fully elsewhere. They are not the flat slippery things that patients are asked to make their arm resemble when checking PROM for EPS, but solid and chewey, sort of ratchety/cog- wheely/al dente). Kluski is a type of noodle, not a brand name. Use other egg noodles or pasta at your own risk. If you do, I would be interested in experimental/experiential feedback reports.(Thanks to Ivan for clarification). black pepper to taste ---------- Chop onion. Melt butter in BIG skillet or pot. Saute onion until coated, but so they'll still have some texture in the end. Chop hotdogs into about 1/2-3/4" pieces, add with Worcestershire sauce and simmer uncovered until warmed/slightly browned. Add soup and milk. Mixing/stirring, bring back to simmering without making that surface milk membrane thing. Dump in whole pack of noodles, try to gently pok'em down without breaking too many and stir well enough and frequently so that noodles absorb liquid, but you might have to add some more milk PRN to make it work, but not too much. The idea is to keep it thick and gummy like say, oh, maybe a lump of cholestrol, but get the noodles done to at least al dente; this is a sort of hillbilly linguini, something to eat with a fork and not a spoon. And a lot cheaper than clams. Season with plenty of pepper to taste. Taste and share frequently but not too long before serving. Some might want more Worcestershire or something..... Some might want to leave before serving. Enjoy occasionally when comfort needs overide those intrusive evidenced-based insights. Several cheap cold beers go good with this, but a nice red wine might help counter the sclerosis? (yechh!) Serves a lonely one for 3-4 days or 3-4 people at one time (;>})
WALT'S CORNED BEEF & CABBAGE ROLLS.
For the stuffing: 1 corned beef 10 oz red potatoes 1 medium white onion, peeled 1 carrot, scraped 1/2 small turnip 1 head cabbage For the sauce: 2 TBS butter or margarine 6 TBS flour 1 cup hearty beef stock, preferable home made 1/4 cup heavy cream 3 TBS prepared horseradish 2 TBS whole-grained prepared brown mustard 1/2 cup lager beer salt and pepper --------- Place the corned beef in a pot, cover with boiling water and simmer until a fork will easily penetrate to the center (from 2 to 4 hours). Remove from pot and set aside to cool so it can be diced. Cut off 1 pound of the cooked corned beef for use in the stuffing. Use the rest for corned beef sandwiches, corned beef hash, or whatever else you may wish. Pare the carrot, turnip and onion. Place them with the potatoes in a pot and boil or steam them until barely tender. Peel the potatoes and set the vegetables aside to cool so they can be diced. Pour boiling water over the head of cabbage, cover, and let stand for about 20 minutes or until the leaves are soft and will fork cut. Prepare the sauce: Prepare a roux by melting the butter over med-low heat, add the flour all at once and stir constantly together until the flour is all absorbed. Heat the stock to just below boiling point and add all it all at once to the roux. Stirring constantly, add the cream, the horseradish, the mustard and the beer. Reduce the heat to low and, stirring constantly, cook for about 20 minutes. Add salt and pepper to taste. Remove from heat and cover surface with a piece of waxed paper, pressing the paper onto the surface of the sauce (this will prevent a skin from forming). Set aside. Prepare the stuffing: Dice the 1 pound of corned beef, the potatoes, the carrot, the turnip and the onion all into 1/4 inch dice and mix well together. Mix in 1/2 cup of the prepared sauce, recovering the remaining sauce with waxed paper as above. Prehesat the ovren to 350 degreesF. Stuff the cabbage: Remove the 9 largest leaves from the cabbage and cut away from each of these leaves the bottom 1-1/2 to 2 inch triangular portion of what would be the core and discard that piece. Use the remainder of the head of cabbage for some other purpose. Prepare for baking: Lightly oil or non-stick spray a shallow baking pan. Place slightly more than 1/4 cup of the reserved stuffing at the bottom of a leaf of cabbage. Roll the stuffing into the cabbage leaf and place into the baking pan, seam side up. Repeat with the other cabbage leaves. Spread the remaining reserved sauce over the cabbage rolls, place into the 350F oven and bake for about 45 minutes. Makes 9 cabbage rolls.
WALT'S SAUCY CHICKEN #1.1 Large frying chicken 5 Stalks celery 5 Carrots 4 Red potatoes 1 Large onion 1 Large green pepper 5 Fresh mushrooms ¬ cup Olive oil 4 Garlic cloves 1 can Tomato sauce (15oz) 1 can Diced green chilies (4oz) 1 can Sliced black olives (7.6oz) 1 jar Diced pimentos (2oz) 1 cup White wine 1 Bay leaf 1 tsp Marjoram, savory and tarragon (each) Salt Pepper ---------- Preheat oven to 350 degreesF. Cut up chicken into serving-sized pieces and set aside Cut celery and carrots into 3 inch pieces, boil until just tender and set aside. Boil potatoes until just cooked, peel and set aside. Dice together the onion, green pepper and mushrooms and set aside. Heat olive oil in iron skillet, add chicken and saute until chicken is browned. Remove chicken and set aside. Place the onion - green pepper - mushroom mixture into the skillet, crush and add the garlic and saute until onions are lightly browned. Add the tomato sauce, chiles, olives, pimentos and wine and stir all together. Cook over low heat until sauce is warm. Remove from heat. Add bay leaf, herbs and salt and pepper to taste. Place chicken, potatoes, celery and carrots in a dutch oven. Pour sauce mixture all over, cover and place in a preheated 350řF oven for about 1-1/4 to 1-1/2 hours or until chicken is tender. Serves 4.
WALT'S SAUCY CHICKEN #2.
2 Frying chickens, cut into serving pieces Flour 4 TBS Olive oil 1 Large onion, chopped 2 cloves Garlic, minced 2 stalks Celery, chopped 6 Fresh mushrooms, sliced thin 1 can Tomato sauce (15oz) 1 cup White wine 1 tsp Ground thyme 1 tsp Ground tarragon 1 tsp Paprika 1 tsp Salt 1/2 tsp Ground black pepper 1 Bay leaf ---------- Dredge chicken with flour. Place oil in a large skillet over medium heat, add floured chicken and turn chicken frequently until it is browned all over. Reduce the heat slightly, cover and let cook for 30 minutes. Add the onion, garlic, celery, and mushrooms, recover the s killet and let cook for 15 minutes more. Mix together all the other ingredients, add to chicken - vegetable mixture, stir well, recover skillet and cook for 20 minutes more Serves 8.
8 oz cream cheese at room temperature 2 TBS dark rum 1/4 cup brown sugar 1/2 tsp ground cinnamon, plus additional for garnish 4 TBS butter 4-6 ripe bananas, peeled and halved lengthwise 1/4 cup heavy cream ---------- Preheat oven to 350 degrees. Combine the cream cheese, rum, brown sugar, and cinnamon in a small bowl and mix thoroughly. Set aside. Heat the butter in a skillet over moderate heat and sauté the banana halves until light golden brown on both sides. Arrange half the bananas in a single layer in a shallow baking dish, top with half the cream cheese mixture, and repeat. Pour the cream over the top and bake in a 350 degree oven until the cream cheese mixture is golden brown, about 15 minutes. Garnish with a sprinkle of cinnamon and serve immediately. Serves 4 to 6.
CHOCOLATE-CHERRY BREAD PUDDING
1 (6-oz) jar maraschino cherries 3 large eggs, lightly beaten 3 cups chocolate milk 1/3 cup chocolate syrup 1 tsp vanilla extract 1/2 cup sugar 3 TBS butter, melted 1 TBS cocoa powder 6 cups cubed day-old Challah bread, crusts removed 1/2 tsp dried orange peel 1 cup semisweet chocolate bits Garnishes: sweetened whipped cream, additional maraschino cherries ---------- Preheat the oven to 350 degreesF. Drain cherries, reserving 1 TBS cherry juice. Coarsely chop the cherries. Combine eggs, 1 TBS cherry juice, milk, chocolate syrup, vanilla extract, sugar, butter, and cocoa in a large bowl, stirring well. Add the bread cubes, and let stand 15 minutes, stirring occasionally. Stir in cherries, orange peel, and chocolate bits. Spoon the mixture into a lightly greased casserole or pan. Bake, uncovered, at 350 degreesF until set, about 50-60 minutes. Allow to rest at room temperature for at least 10-minutes. Serve the bread pudding warm or at room temperature. Garnish, if desired. Serves 6-8.
3 large eggs or 8-ounces of egg substitute 1 TBS instant espresso powder 1/3 CUP liqueur, rum, whiskey, or brandy, or fruit concentrate 1 tsp vanilla extract 1/2 cup super fine (dessert/bar) sugar 12 oz semi-sweet chocolate bits (Toll house) 1 cup just boiling light or heavy cream --------- 1. Place the first six ingredients into the container of a food processor or blender. Process until smooth, about 1 minute. Add the cream, process an additional minute 2. Divide into 6-8 servings and chill in refrigerator at least 2 hours. 3. Top with whipped cream and serve. Serves 6-8.
1 cup white sugar 1 cup brown sugar 1 cup butter 1/2 cup corn syrup pinch cream of tartar 1 tsp baking soda 20 cups freshly popped pop corn( about 1 cup un-popped) ---------- Preheat oven to 200 degrees. In heavy pan stir together the sugars, butter, syrup, cream of tartar. Bring to a boil, stirring. Boil 5 minutes without stirring. Remove from heat...Add baking soda( fun, fizzy chemical reaction!!) Put popcorn in roasting pan. Pour mixture over top. Stir to coat Bake at 200 degree for 1 hour, stirring every 10 minutes Let cool, stirring occassionally. Store in airtight containers. Enjoy!!!
WALTER DROHAN'S CALAGARY SUPREME KOSHER
NUTS 'n BOLTS.
2 cups salad oil 2 TBS Worcestershire sauce 1 tsp garlic salt 1 TBS seasoned salt. 2 lbs mixed nuts 1 12-oz pkg Shreddies 1 10.5 oz pkg Cheerios, 1 6.5 oz pkg pretzels ---------- Preheat oven to 250 degrees F. Combine the above ingredients and cook 2 hours @ 250 degrees Cool, and eat as snacks, with appropriate amount of (non-trayf) beer
. GRANDMA MOLLIE'S SOUR CREAM COFFEE CAKE .
For the Cake 1/2 lb Butter 1 cup Sugar 1 tsp Ground cinnamon 3 each Eggs 2-1/2 cups Flour 1 tsp Baking soda 3 tsp Baking powder 1/4 tsp Salt 1 cup Sour cream 1/4 tsp Vanilla extract For the Topping 1/2 cup Sugar 1 cup Freshly shelled and chopped walnuts Preheat oven to 350F Mix all the ingredients for the topping together and set aside. Use an electric mixer to cream the butter. Gradually add the sugar and then the eggs, one at a time. Sift together the flour, baking soda, baking powder and salt. Gradually add the sifted mixture, alternating it` with the sour cream, to the butter, sugar and egg mixture. Add the vanilla extract and mix thoroughly. Spoon 1/2 the cake mixture into a greased 8" x 14" or 9" x 13" cake pan. Cover with 1/2 the reserved topping. Spoon the other 1/2 of the cake mixture into the pan and top with the other half of the topping. Bake for 30 minutes. Remove from the oven, let cool and cut into squares. VARIATIONS: 1. Ice the top with a mixture of the juice of one orange and 1/2 cup of confectioners sugar. Pour this mixture over the cake while it is still hot. Cool the cake in the pan until the icing is no longer moist (about 15 minutes). 2. Bake in muffin tins, using 1/2 the topping for filling. You may ice the tops of these with a mixture of 2 tablespoons orange juice, 1 tablespoon melted butter and 1-1/2 cups confectioners sugar. 3. Bake in a greased 9" spring form (angel food cake) pan. Fill and top as desired. 4. For chocolate cake, substitute 1/3 cup unsweetened cocoa for 1/3 cup of the flour.
PAULINE's KILLER DOUBLE CHOCOLATE PECAN BISCOTTI.
2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 2 large eggs 1 tsp baking soda 1 cup pecans, chopped 1 tsp salt 1 cup chocolate chips 6 TBS butter, softened 1 TBS powdered confectioner's sugar ---------- Preheat oven to 350 degreesF. Butter and flour a large baking sheet. In a bowl, whisk together flour, cocoa, baking soda and salt. In another bowl, with an electric mixer, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in pecans and chocolate chips. With your hands, form dough into 2 slightly flattened logs, each 12 inches long and 2 inches wide. (Use a piece of plastic wrap between your hands and the dough to prevent the dough from sticking.) Sprinkle the logs with confectioner's sugar. Bake 35 minutes or until slightly firm to the touch. Cool on baking sheet 5 minutes. On a cutting board, cut biscotti diagonally into 3/4 inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Makes about 30 biscotti. Store in airtight container. May also be frozen.
KITTY LITTER CAKE.
(Something totally different)
1 spice or German chocolate cake mix 1 white cake mix 1 large pkg vanilla instant pudding mix 1 pkg vanilla sandwich cookies Green food coloring 12 small Tootsie Rolls 1 new (and definitely unused) kitty litter pan 1 new plastic kitty litter pan liner 1 new Pooper Scooper ---------- Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. (Mix in just enough of the pudding to moisten it. You don't want it soggy. Combine gently). Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top. (This is supposed to look like the chlorophyll in kitty litter.) Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.
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