The PsyCom.Net Cookbook
The recipes below have been submitted by subscribers to
PsyCom.Net's mailing lists and compiled by Ivan Goldberg, MD.
SHRIMP SPREAD.
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 350F.
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.
SAUTEED GARLIC
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.
EGGPLANT SALAD.
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 375-400F 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 a 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.
BORSCHT.
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.
Ingredients:
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.
JANSSON'S TEMPTATION.
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 degrees F. 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 degrees F for 30 minutes.
6. Turn the oven down to 300 degrees F. 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.
SZECHUAN NOODLES
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 degrees.
Heat the oil in a skillet and brown the stew meat and sausages
in batches.ÿ 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 degree 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 degrees F.
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 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.
SPICY SHRIMP
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.
Amaretto Shrimp
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
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 each Medium onion, coarsely chopped
1 each Green bell pepper, seeded, cored and coarsely
chopped
2 cloves Garlic, chopped fine
1 cup Vegetable bouillon, double strength
1 can RediCut diced tomatoes in juice (14-1/2 oz)
1 tsp Rosemary leaves, crushed
1 tsp Ground thyme
2 each 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 Pepper
3 each Carrots, peeled and cut into 1" lengths
1 each Large turnip, peeled and cut into 1" cubes
3 each Medium red potatoes, peeled and cut into 1" cubes
----------
1. Preheat oven to 325F.
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 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 Garlic
Chicken, 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 degrees.
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 (400F) 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
WALT'S DUCKLING.
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 450F
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 325F convection 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.
BEEF BURGUNDY.
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.
CHICKEN CACCIATORE.
3 TBS Olive oil
1/1/2 lb Chicken, cut into pieces
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.
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 degrees.
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.
SHEPHERD'S PIE.
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 degrees F.
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.
GARLIC SHRIMP.
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. Saut‚ 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.
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 degrees F.
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.
ZOOLOGICAL SHRIMP.
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.
LOBSTER SCAMPI.
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.
Serve over yellow rice.
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
LOBSTER NEWBURG.
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.
WALT'S CANNELLONI.
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 degrees F.
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 degrees F.
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 degrees.
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
350øF oven for about 1-1/4 to 1-1/2 hours or until chicken
is tender.
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
BANANAS CELESTE.
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 MOUSSE.
3 large eggs or 8-ounces of Egg Beaters
1 TBS instant espresso powder
1/3 CUP liqueur, rum, whiskey, or brandy, or fruit
concentrate
1 tsp vanilla extract (not artificial)
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.
CARAMEL POP-CORN.
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.
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.
Revised 6 July 2008