July 24, 2010

Sugar Snap Pea Stir-Fry

1 lb fresh sugar snap peas

1 1/2 tsp reduced-sodium soy sauce

2 tsp canola oil

1 tsp sesame oil

1 garlic clove, minced

dash cayenne pepper

2 tsp minced fresh gingerroot

1 Tbs minced or 1 tsp dried basil

1 1/2 tsp balsamic vinegar

2 tsp sesame seeds, toasted

In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender.  Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer.  Add basil; toss to combine.  Sprinkle with sesame seeds.  Yield: 6 servings

French Peas

2 green onions, diced

1/4 c water

1 c finely shredded lettuce

1 pkg (10 oz) frozen or fresh peas, cooked

1 Tbs vegetable oil

1 can (8 oz) sliced water chestnuts, drained

1 tsp all purpose flour

Dash black pepper

In a saucepan, cook onions and lettuce in oil over low heat for 5 minutes.  Set aside.  Combine flour with water; add to onion mixture and cook, stirring, until thickened.  Add peas, water chestnuts and pepper.  Heat through and serve.  Yield: 8 servings.

Green Bean Bundles

1 lb fresh green beans, trimmed

1 Tbs white wine vinegar

8 bacon strips, partially cooked

1 Tbs sugar

1 Tbs finely chopped onion

1/4 tsp salt

3 Tbs butter

Cook the beans until crisp-tender.  Wrap about 15 beans in each bacon strip; secure with a toothpick.  Place on a foil-covered baking sheet.  Bake at 400 degrees for 10-15 minutes or until bacon is done.  In a skillet, saute onion in butter until tender.  Add vinegar, sugar and salt; heat through.  Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.  Yield: 8 servings

Barbecued Raspberry Chicken

1/4 c raspberry vinegar

fresh ground pepper to taste

2 Tbs vegetable oil

garnish with fresh raspberries and tarragon

1 to 2 tsp dried or 1 Tbs fresh tarragon

SAUCE:

4 chicken breast halves, skinned and boned

1 c undiluted frozen raspberry juice

salt to taste

1 Tbs cornstarch

In medium size bowl or sealable plastic bag, combine vinegar, oil and tarragon.  Whisk or shake until blended.  Marinate chicken in mixture for 30 minutes and then season with salt and pepper.  Grease grill lightly with oil; place chicken on grill about 4 inches from hot coals.  Turn and baste frequently with marinade until chicken feels springy to touch, about 15 to 18 minutes.  While chicken cooks, whisk together sauce ingredients in a saucepan.  Cook over medium low heat, stirring constantly, until thickened and smooth, for about 5 to 7 minutes.  When chicken is done, place sauce in a pool on warm platter; place chicken on top of sauce.  Garnish with fresh berries and a sprig of fresh tarragon. Yield: 4 servings

Fry Bread Sandwiches

3 c all purpose flour

12 slices fully cooked turkey or ham

1 tsp baking powder

1 small onion, sliced and separated into rings

1/2 tsp salt

6 slices cheddar cheese

1 1/4 c milk

18 thin slices tomato

oil for deep fat frying

1 can (4oz) chopped green chilies

12 lettuce leaves

In a large bowl, combine flour, baking powder and salt.  Add milk and stir to form a soft dough.  Cover and let rest for 1 hour.  About 30 minutes before serving, divide dough into six portions.  On a lightly floured surface, roll each portion into an 8 inch circle.  In a deep fat fryer, heat oil to 375°.  Fry bread circles, one at a time, until golden, turning once; drain on paper towels.  Keep warm in a 300° oven.  To serve, cut each circle in half.  On six halves, layer the lettuce, turkey, onion, cheese and tomato; sprinkle with chilies.  Top with remaining bread.  Serve immediately.  Yield: 6 servings.

July 17, 2010

Raspberry Custard Meringue

MERINGUE:

3-4 egg yolks    

4 egg whites    

2 c milk                       

1/2 tsp salt    

1 1/2 tsp vanilla extract    

1/4 tsp cream of tartar    

1/8 tsp salt    

1 c sugar      

3/4 c sugar 

1 tsp vanilla extract 

TOPPING:

1 c finely chopped walnuts

8 oz whipping cream    

CUSTARD:

1/3 c semisweet chocolate chips      

1/4 c butter or margarine   

3 Tbs butter or margarine            

1/4 c all purpose flour    

1 qt fresh raspberries

For the meringue, beat the egg whites, salt and cream of tartar until soft peaks from. Add sugar, 1 tablespoon at a time, beating until whites are thick and glossy. Add vanilla. Fold in the nuts by hand. To form crust, place meringue mixture on parchment paper; spread in a 14 inch diameter circle (or several smaller circles for individual servings). Bake at 275° for 1 hour, turn off heat and leave meringue in oven for at least 1 hour longer. Cool slowly. For custard, melt butter and add flour to make a paste. In a separate bowl, stir eggs with fork; add milk. Whisk milk mixture into flour mixture slowly; add vanilla, salt and sugar. Cook over low heat until thickened and bubbly. Pour into bowl; cover with plastic wrap and cool completely. (Can be made the day before using). Just before serving, whip cream and sweeten to taste. Melt the chocolate chips with butter in a small saucepan. Spoon custard mixture on meringue; top with whipped cream and fresh berries. Drizzle with chocolate mixture. Yield: 12-14 servings.

Six Bean Casserole

1/2 lb bulk sweet Italian sausage

1 can (16 oz) white kidney beans (Cannellini), drained

1/2 lb pepperoni, sliced thin

1 can (16 oz) butter beans, drained

1/2 lb smoked kielbasa, sliced     

1 can (16 oz) lima beans, drained

1/2 c spicy barbecue sauce

1 can (10 3/4 oz) tomato soup, undiluted

1 can (16 oz) pork and beans, undrained

3 oz tomato paste

1 can (16 oz) red kidney beans, undrained

1/2 c brown sugar or to taste

1 can (16 oz) hot chili beans, undrained

6 slices of bacon

Form the Italian sausage into 1 inch balls.  Brown in skillet, drain.  Combine with remaining ingredients, except bacon, in 5 quart casserole or in small roasting pan.  Partially cook bacon in microwave or on stovetop; arrange over casserole.  Bake, uncovered, at 325° for 1 1/2 hours.  Serve hot or cold.  Yield: 16 generous servings.

Green Bean Tomato Salad

1 lb fresh green beans, trimmed and halved

3 Tbs red wine vinegar

2 medium tomatoes, sliced

1 tsp Dijon mustard

1 small onion, sliced

1/4 tsp salt

1/3 c olive oil

1/8 tsp pepper

Steam green beans for 6 minutes or just until crisp-tender.  Immerse in cold water; drain.  Place beans in the center of a large plate.  Arrange tomato and onion slices around beans.  Whisk together remaining ingredients and pour over vegetables.  Chill until ready to serve.  Yield: 4-6 servings

Chocolate Malt Cheesecake

CRUST:

1 c semisweet chocolate chips melted

1/3 c unsalted butter, melted

3/4 c chocolate malt powder

1 c graham cracker crumbs

4 eggs

1/4 c sugar

1 tsp vanilla extract

FILLING:

GARNISH:

3 pkgs (8 oz ea) cream cheese softened

Confectioners' sugar and chocolate curls, optional

1 can (14 oz) sweetened condensed milk

Combine crust ingredients. Pat firmly in bottom and 1/2 inch up the sides of a 9 inch springform pan; chill.  For filling, beat cream cheese until fluffy; add remaining ingredients and blend thoroughly.  Pour into prepared crust.  Bake at 300° for about 65 minutes or until filling shakes only slightly near center when moved.  Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired.  Yield: 16-20 servings.

Sour Milk Doughnuts

3 1/2 c sifted all purpose flour

3/4 c sugar

1 tsp baking soda

2 Tbs lard or shortening

1/4 tsp baking powder        

2 eggs

1 tsp salt

1 c sour milk

1 tsp nutmeg

lard or vegetable oil for deep frying

1/2 tsp ginger

Try to use freshly soured milk that is a thick clabber; otherwise dough will be too soft.  Sift flour, baking soda, powder, salt, nutmeg and ginger three times. Set aside. Cream sugar and lard well. Add eggs, beating well with electric beater. Add sour milk; beat well. Stir in dry ingredients all at once; stir well. Do not beat.  Chill dough overnight. Divide dough in half; roll out on floured board about 1/4 inch thick. Cut with doughnut cutter. Deep fry in fresh lard or vegetable oil at 400°.  Yield: 2 dozen.

July 10, 2010

Layered Spinach Salad

1/2 to 3/4 lb fresh spinach

2 hard cooked eggs, sliced

1/2 medium cucumber, thinly sliced

3/4 c ranch style salad dressing

1/2 c thinly sliced radishes

5 slices bacon, crisply fried and crumbled

1/4 c thinly sliced green onions

1/2 c Spanish peanuts

Remove and discard spinach stems.  Rinse leaves well; drain and pat dry.  Tear into bite sized pieces and arrange in a salad bowl.  Evenly layer cucumber slices, radishes, green onions and eggs on top of spinach.  Spread dressing over top; do not mix.  Cover; chill up to 24 hours.  Just before serving, sprinkle with bacon and peanuts.  Yield: 6 servings.

Rich Strawberry Shortcake

2 c all purpose flour    

1 egg, beaten

2 Tbs sugar    

about 1/2 c light cream (half & half)

4 tsp baking powder    

soft butter     

1/2 tsp salt                      

4 c sweetened sliced strawberries     

1/2 c butter, softened    

whipped cream or ice cream

Sift together flour, sugar, baking powder and salt. Cut in butter until coarse and crumbly. Combine egg and cream/milk; add to flour mixture, stirring just until dough follows fork around bowl. On lightly floured surface, pat or roll to 1/2 inch thickness. (You may need to work in a little additional flour if the dough is too sticky). Cut with a 2 1/2 inch round cutter. Bake on ungreased baking sheet in very hot oven, 450 for 8-10 minutes or until biscuits are done. Split biscuits and spread each half with butter. Spoon berries between halves and over top. Serve warm with whipped cream or ice cream. Yield: 8 servings.

Zesty Grilled Chops

3/4 c soy sauce

1 Tbs brown sugar

1/4 c lemon juice

1 garlic clove, minced

1 Tbs chili sauce

6 rib or loin pork chops (1 1/2 inches thick ea)

Combine the first five ingredients.  Place chops in a glass baking dish and pour marinade over.  Cover and refrigerate 3-6 hours or overnight.  To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness.  Brush occasionally with the marinade.  Yield: 6 servings.

Ultimate Strawberry Pie

CRUST:

FILLING:

1 1/2 c all purpose flour

2 pkg (5.5 oz ea) cream cheese, softened

1/2 tsp salt

4 Tbs sugar

2 Tbs sugar

1quart fresh strawberries, divided

1/2 c vegetable oil

2 oz semisweet chocolate, melted

2 Tbs cold milk

1 Tbs finely chopped pistachios, pecans or walnuts

Combine all crust ingredients in 9 inch pie plate; mix and press onto bottom and sides of plate.  Do not prick.  Bake at 400° for 12-15 minutes until golden brown.  Cool.  Beat together cream cheese and sugar with mixer until smooth.  Add about 3/4 cup of the strawberries; beat until just bits of berry remain.  Spread mixture into cooled pie shell.  Melt chocolate over low heat; dip tips of remaining strawberries into chocolate.  Arrange tips up over cream cheese layer.  Sprinkle with nuts for garnish.  Chill thoroughly. Cut with sharp knife.  Yield: 8 servings.

Old Fashioned Chocolate Soda

6 Tbs chocolate syrup

2 1/2 c cold carbonated water

2 Tbs whipped cream

4 scoops ice cream of your choice

For each serving, place 3 tablespoons chocolate syrup in a 16 ounce glass.  Stir in 1 tablespoon of whipped cream and 1 1/4 cup water until foamy.  Add two scoops of ice cream.  Yield: 2 servings.

July 3, 2010

Strawberry Crumble Parfaits

1 c all-purpose flour

3 Tbs lemon juice

1/4 c packed brown sugar

3 Tbs orange juice

1/2 c chopped pecans

2 c chopped fresh strawberries

1/2 c cold butter

1 c heavy whipping cream, whipped

1 can (14 oz) sweetened condensed milk

In a bowl, combine the flour, brown sugar and pecans; cut in butter until mixture resembles coarse crumbs.  Spread into an ungreased 15x10x1 inch baking pan.  Bake at 350 degrees for 15-18 minutes or until golden brown.  In a large bowl, combine the milk, lemon juice and orange juice.  Add strawberries; mix well.  Fold in whipped cream.  Spoon 1 tablespoon of crumb mixture into each parfait glass; top with a scant 3 tablespoons of berry mixture.  Repeat layers.  Sprinkle with remaining crumb mixture.  Freeze until firm.  Remove from the freezer 20-30 minutes before serving.  Yield:  10 servings

Sour Cream Potato Salad

2 lb medium red potatoes

1/2 c sour cream

1/2 c Italian salad dressing

1 1/2 tsp prepared horseradish

4 hard-cooked eggs

1 1/2 tsp prepared mustard

3/4 c sliced celery

1 1/2 tsp celery seed

1/3 c thinly sliced green onions

3/4 tsp salt

1 c mayonnaise

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 20-30 minutes or until tender.  Drain.  When cool enough to handle, peel and slice potatoes.  Place in a large bowl; add salad dressing and toss gently.  Cover and refrigerate for 2 hours.  Slice eggs in half; remove yolks and set aside.  Chop egg whites; add to the potatoes with the celery and onions.  In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt.  Crumble egg yolks; add to mayonnaise mixture and whisk until blended.  Spoon over potatoes; toss gently to coat.  Cover and refrigerate for at least 2 hours before serving.  Yield: 8 servings

Taco Pasta Salad

3 c uncooked spiral pasta

3 3/4 tsp sugar

1 lb ground beef

1 Tbs ground mustard

1 envelope taco seasoning

7 c torn iceberg lettuce

1 1/4 c mayonnaise

1 to 2 medium tomatoes, chopped

2 to 3 Tbs milk

2 c (8 oz) shredded cheddar cheese

3 3/4 tsp cider vinegar

1 to 2 c crushed nacho tortilla chips

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning; heat through.  In a small bowl, combine the mayonnaise, milk, vinegar, sugar and mustard; set aside.  Drain pasta; place in a large bowl.  Add beef and mayonnaise mixture; toss to coat.  Add lettuce, tomatoes and cheese; toss to combine.  Sprinkle with tortilla chips.  Yield: 12-14 servings

Garlic Chicken Breasts

1/2 c grated Parmesan cheese

1 envelope garlic and herb or Italian salad dressing mix

2 boneless skinless chicken breast halves (6 oz ea)

In a large resealable plastic bag, combine the Parmesan cheese and salad dressing mix.  Add the chicken breast halves; shake to coat.  Place chicken in a greased 8-inch square baking dish.  Bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear.  Yield: 2 servings

Raspberry Dessert Sauce

2/3 c fresh or frozen raspberries, thawed

1/2 tsp orange extract

2 Tbs sugar

vanilla ice cream

In a blender, combine the raspberries, sugar and extract; cover and process on high until smooth.  Strain and discard seeds.  Serve raspberry sauce over ice cream.  Yield: 2/3 cup