cookbooks recipes 3
Cheddar Corn Casserole
1 stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add
onion and peppers and cook until softened, stirring occasionally. Remove
from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a
large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and
pepper. Stir in cheese and onion−pepper mixture. Turn into a 2−quart
buttered baking dish. Bake in a preheated 350F oven for 30 to 35 minutes,
until puffed and golden.
Cheddar Corn Casserole 158
Chili−Baked Fries
4 baking potatoes
4 tablespoons oil
1−1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 pinch cayenne pepper
Scrub potatoes. Leaving skins on, cut each potato lengthwise into 8 wedges.
Rinse under cold water to remove starch. Pat dry. In very large bowl, mix
all remaining ingredients. Add potatoes and toss to coat. Place on rimmed
baking sheet. Bake in preheated 450F degree oven for about 45−50 minutes or
until crisp and browned. Carefully toss twice during cooking.
Chili−Baked Fries 159
Corn Fritters
2 cups flour
2 eggs, beaten
1 tablespoon baking powder
1 cup milk
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
4 tablespoons sugar
1 cup whole corn, drained
oil for frying
Sift together flour, baking powder, salt and sugar. Combine eggs, milk, and
butter; blend well; fold into dry ingredients. Stir in corn. Heat deep fryer
to 350F. Drop by tablespoonfuls into hot oil; deep fry about 5 minutes, or
until fritters are golden brown. Sprinkle with confectioners' sugar. Serve
warm.
Corn Fritters 160
Country Sausage And Sage Dressing
2 baguettes (long French bread), stale, cut into 1−inch cubes
1 tablespoon vegetable oil
1 pound Country Sausages, preferably homemade
1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
5 stalks celery, peeled, split lengthwise and cut in large
(3/4 to 1 inch) dice
2 medium apples, peeled, cored and cut in large dice
1/4 cup Italian parsley, leaves picked and very coarsely chopped
1/4 cup branches fresh sage, leaves picked and coarsely chopped
4 eggs
2 cups turkey or chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter
The bread should be completely stale. If not, spread the cubes on a baking
sheet and put in a low oven (250F) for about 1 hour to dry them out. Heat
the vegetable oil in a large skillet. Add the sausage meat and brown it,
breaking up meat into pieces about the size of a quarter. Transfer meat from
skillet to large bowl, using a slotted spoon. Add onion and celery to the
skillet. After 1 minute, add the apples and cook 2 more minutes. Place in
bowl with sausage. Add bread cubes, parsley and sage to the bowl. In a
separate bowl, mix the eggs and stock with the salt and pepper. Pour this
over the sausage mixture and gently toss all the ingredients. They should
combine without mushing. Generously butter a 16−inch baking pan (2
tablespoons). Spread the mixture in the pan and dot with more butter (4
tablespoons). Preheat oven to 350F and bake for 50 minutes to 1 hour. The
top should have a nice golden brown crust.
Country Sausage And Sage Dressing 161
Cream Cheese Ranch Potatoes
8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch−style dressing mix
1 (8 ounce) container sour cream
1/2 cup butter, softened
Bring a large pot of salted water to a boil. Add potatoes and cook until
tender, about 25 minutes. Drain and mash. In a large bowl beat the cream
cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream
and butter; beat until desired consistency is reached.
Cream Cheese Ranch Potatoes 162
Creamy Cabbage Rolls
5 lbs. cabbage, that has either been cored and steamed or
frozen and thawed
1−1/2 lbs. ground pork
1 large onion, chopped medium fine
1 hard roll, soaked in water and squeezed dry, crumbled
1−1/2 cups cooked rice
2 cloves garlic, minced
2 eggs
1−1/2 teaspoons salt
1/2 teaspoon marjoram, crumbled
1 teaspoon paprika
6 slices bacon, chopped
1 (13 ounce) can chicken broth
1 (8 ounce) container sour cream
1 teaspoon flour
2 teaspoons paprika
1 dash cayenne (or more if you like)
Separate leaves of your steamed or frozen/thawed cabbage and slice off the
tough rib on the back of each leaf. Mix pork, onion, roll, rice, garlic,
eggs, salt, marjoram, and the 1 teaspoon paprika in a large bowl until well
blended − but don't turn the rice into mush. Place about 1/3 cup of meat
mixture on each leaf; roll into desired size/shape. Set aside and repeat.
Shred remaining cabbage. Fry bacon until crisp and add in half the shredded
cabbage. Pour this into a deep cassarole dish, place cabbage rolls on top
and then remaining shredded cabbage. Pour chicken broth over top, cover, and
bake in a 375F oven for 1 hour. Drain off juice into a sauce pan and add the
sour cream, flour and 2 teaspoons paprika. Whisk while heating to thicken,
but do not let it boil. Pour over the cabbage rolls and dust with cayenne.
Creamy Cabbage Rolls 163
Crockpot Scalloped Potatoes
6−8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1−1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Spray crockpot with cooking spray. Fill crockpot half full of the sliced
potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup
grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.
Layer remaining ingredients in same order. Cook on high about 6 hours. You
need to check for you may need to add more milk. You can parboil the
potatoes for quicker cooking.
Crockpot Scalloped Potatoes 164
Day Before Mashed Potatoes
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
Bring a large pot of salted water to a boil. Drop in potatoes, and cook
until tender but still firm, about 15 minutes. Transfer potatoes to a large
bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion
powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or
overnight. Preheat oven to 350F. Lightly grease a medium baking dish. Spread
potato mixture into the prepared baking dish, and bake in the preheated oven
about 30 minutes.
Day Before Mashed Potatoes 165
Easy Cheesy Potato Casserole
1 pound Velveeta cheese, cubed
2 cups mayonnaise
1 (2 pound) package frozen hash brown potatoes, thawed
1 white onion, chopped
1 (3 ounce) jar real bacon bits
Preheat oven to 350F. In the microwave, melt cheese in a large
microwave−safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a
9x13 inch baking dish and top with bacon bits. Bake in preheated oven for 1
hour, or until hot and bubbly.
Easy Cheesy Potato Casserole 166
Glazed Pearl Onions
2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Melt the butter in a large skillet over medium heat. Add the onions and
cook, stirring occasionally, until the onions begin to brown on all sides,
10 to 12 minutes. Sprinkle with the brown sugar and gently stir in the
mustard to make a smooth coating over the onions. Cook two minutes more.
Sprinkle with parsley and serve hot.
Glazed Pearl Onions 167
Green Bean Casserole
1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions
Mix soup, milk and pepper in a 1 1/2−quart casserole dish. Stir in beans and
2/3 cup of the fried onions. Bake for about 25 minutes at 350F. Top with the
remaining 2/3 cup fried onions and bake about 5 more minutes, until onions
are lightly browned.
Green Bean Casserole 168
Green Beans With Roasted Onions
Nonstick vegetable oil spray
6 medium onions (about 2 1/2 pounds), peeled, each cut vertically
through root end into 12 to 14 wedges
6 tablespoons (3/4 stick) butter
2 cups canned low−salt chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans, ends trimmed
Preheat oven to 450F. Spray 2 heavy large baking sheets with vegetable oil
spray. Arrange onions in single layer on prepared sheets. Dot onions with 4
tablespoons butter, dividing equally. Season with salt and pepper. Bake
until onions are dark brown on bottom, about 35 minutes. Meanwhile, boil
broth in heavy large skillet over high heat until reduced to 1/2 cup, about
6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture
comes to boil. Add onions to sauce; reduce heat to medium−low. Simmer until
liquid is slightly reduced, about 5 minutes. Season with salt and pepper.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat
before continuing. Cook green beans in large pot of boiling salted water
until crisp−tender, about 5 minutes. Drain well. Return beans to same pot.
Add remaining 2 tablespoons butter and toss to coat. Mound beans in large
shallow bowl. Top with onion mixture and serve.
Green Beans With Roasted Onions 169
Herbs 'n Onion Pie
3 large onions, sliced thin
1/4 cup butter
1/2 pound bacon, crisp fried and crumbled
1 1/4 cup milk
2 teaspoons Worcestershire
3 eggs
1 cup Bisquick
1/4 teaspoon dried savory leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon dried parsley leaves
Heat oven to 400F. Grease a 9" pie plate. Cook onions in butter in a 10"
skillet, stirring frequently, until onions are softened. Arrange half of the
onions evenly in pie plate sprinkle with half of the bacon. Top with
remaining onions and bacon. Place milk, worcestershire sauce, eggs and
Bisquick in blender container. Cover and blend on high for 15 seconds. Pour
into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over
milk mixture. Bake until knife inserted in center comes out clean, about 35
minutes.
Herbs 'n Onion Pie 170
Holiday Green Beans And Bacon
7 slices bacon
2 − 9−ounce packages frozen whole green beans, thawed
6 medium carrots, cut into 3− to 4−inch−long strips
2 tablespoons margarine or butter
2 cloves garlic, minced
1/2 teaspoon pepper
In a large skillet cook bacon, uncovered, over medium heat for 8 to 10
minutes or until just crisp, turning occasionally. Remove bacon, reserving 2
tablespoons drippings in skillet; drain bacon on paper towels. Add green
beans, carrots, margarine or butter, and garlic to reserved drippings in
skillet. Stir−fry over medium−high heat about 5 minutes or until vegetables
are crisp−tender. Crumble bacon. Stir pepper into vegetable mixture. Remove
from heat. Transfer to a serving bowl. Top with crumbled bacon.
Holiday Green Beans And Bacon 171
Latkes (Potato Pancakes)
3−4 medium potatoes
2−3 tablespoons Matzo meal (or flour)
1 egg
peanut oil
salt and pepper
1 small onion, grated (optional)
apple sauce (optional)
sour cream (optional)
Grate potatoes. Mix in egg, flour, salt and pepper. Grated onion may be
added for flavor. Form into patties and fry until brown on both sides (about
2 minutes for each side). Serve with apple sauce or sour cream.
Latkes (Potato Pancakes) 172
Roast Garlic Mashed Potatoes
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tablespoons butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tablespoons Parmigiano−Reggiano cheese, grated
Salt and pepper, to taste
Put the garlic and olive oil in a heavy saucepan over lowest possible heat
and simmer until soft; 30 to 40 minutes. Drain off oil. Puree garlic; set
aside. Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1
hour, or until soft. While still hot, peel and mash, or pass through a
potato ricer. Melt butter in heavy cream; whisk in pureed garlic. Stir into
potatoes. Stir in cheeses and season with salt and pepper. Spoon into a
gratin dish. Place in a 400F oven for 12 to 15 minutes or until browned and
bubbling.
Roast Garlic Mashed Potatoes 173
Roasted Cauliflower With Garlic
6 Pound cauliflower (3 heads), cut into 2−inch−wide florets
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 425F. Toss cauliflower with oil, garlic, salt, and pepper in
a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and
lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.
Roasted Cauliflower With Garlic 174
Southern Oyster Casserole
2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs
Preheat the broiler. Grease a 9x13−inch ovenproof serving dish or spray it
with nonstick spray. Drain the oysters and set aside. Melt 2 tablespoons of
the butter in a heavy casserole. Add the scallions and pepper and saute
until the onion is soft, about 5 minutes. Add the mushrooms and oysters and
saute for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining
butter. Stir in the flour. When smooth, add the cream, and stir until
boiling and thick. Add the cheese. Stir this cheese sauce into the oyster
mixture and season with nutmeg, paprika, salt, and pepper. The casserole may
be made ahead to this point and refrigerated overnight.
Return it to simmer on top of the stove before proceeding. Pour the mixture
into the prepared dish and top with the bread crumbs and dot with the
remaining butter. Place under the broiler until browned and bubbling −
about 10 minutes, depending on the depth of the casserole.
Southern Oyster Casserole 175
Stuffed Acorn Squash Supreme
1 (6 ounce) package broccoli and cheese flavored rice mix
1 pound turkey breakfast sausage
1 medium acorn squash, halved and seeded
1/2 cup chopped apple
2 teaspoons crushed coriander seed
1/2 cup shredded Monterey Jack cheese
Prepare rice mix according to package directions; cover, and set aside.
Place squash halves cut side down onto a plate. Cook the squash in a
microwave oven for 5 minutes on High, until tender but firm. In a medium
skillet over medium heat, cook sausage until evenly browned; drain, and set
aside. In a large bowl, mix together the prepared rice, sausage, apple, and
coriander. Stuff each squash half with the mixture. Cover stuffed squash
halves with plastic wrap, and heat in the microwave until squash is cooked
through and soft, about 5 minutes. Remove plastic, and top stuffed squash
with cheese. Continue to cook until cheese is melted, about 1 minute.
Stuffed Acorn Squash Supreme 176
Stuffed Avocado
1 avocado
About 1/4 cup shredded, cooked chicken
1/2 cup buttermilk
1/4 cup flour
1/2 cup saltine cracker crumbs
Oil, for frying
1/2 cup green chile sauce
1/2 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
Heat the oven to 350F. Slice the avocado down the middle and remove the pit
and skin. Fill the hollow left by the pit with the chicken. Put the 2 halves
of the avocado back together. Place the buttermilk in a shallow dish, the
flour in another shallow dish and the cracker crumbs in a third dish.
Carefully holding the avocado together (it's slippery), dip it first in the
buttermilk then roll it in the flour to coat completely. Dip it again in the
buttermilk and roll it in the cracker crumbs until completely covered. Heat
about 4 cups of oil in a deep saucepan over medium−high heat. Deep−fry the
avocado until golden brown, about 2 minutes. Remove the avocado with a
slotted spoon and drain on paper towels. Place the avocado in a shallow
casserole and press firmly to flatten just a little. Cover the avocado with
the green chile sauce and Cheddar and Jack cheeses and place in the oven
until the cheese melts, about 10 minutes. Serve this with rice and beans.
Stuffed Avocado 177
Sugar Snap Peas With New Potatoes
10 ounces sugar snap peas
Kosher salt
1 pound very small new potatoes
2 tablespoons butter
1 tablespoon chopped chives
2 tablespoons chopped fresh mint
Freshly ground black pepper to taste
Remove strings from peas, if desired. Remove the cap if still attached. Put
peas in boiling water with 1 teaspoon salt for 3 minutes. Drain and plunge
into ice water until cold. Drain well. Wash potatoes well and do not peel.
If potatoes are not very small (no larger than golf ball size), quarter or
halve as necessary. Place potatoes in a steamer basket in a large pot and
steam 15 to 20 minutes or until just tender. In a large skillet or wok, melt
butter over low heat until it begins to look nutty brown and smells like
nuts. Add peas and potatoes, raise heat to medium, and toss well. Add
chives, mint, and salt and pepper to taste. Toss again until well coated.
Sugar Snap Peas With New Potatoes 178
Sweet Potato Casserole
5 sweet potatoes, cooked, peeled and mashed
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all−purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Set aside. In
a large bowl, mix together mashed sweet potatoes, salt, 1/4 cup butter,
eggs, vanilla, ground cinnamon, sugar, and cream. Pour into prepared baking
dish. In a medium−sized mixing bowl, combine 1/4 cup butter, flour, brown
sugar, and chopped pecans. Mix together with a pastry blender or fingers
until it resembles course meal. Sprinkle over potatoes. Bake for 30 minutes.
Sweet Potato Casserole 179
Twice Baked Potatoes
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Preheat oven to 350F. Bake potatoes in preheated oven for 1 hour. Meanwhile,
place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside. When potatoes are done allow
them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the
flesh into a large bowl; save skins. To the potato flesh add sour cream,
milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix
with a hand mixer until well blended and creamy. Spoon the mixture into the
potato skins. Top each with remaining cheese, green onions and bacon. Bake
for another 15 minutes.
Twice Baked Potatoes 180
Zucchini Casserole
6 zucchini, sliced
2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
1/4 teaspoon ground black pepper
24 buttery round crackers, crushed
2 tablespoons butter, diced
Preheat oven to 350F. Spray a 9x13 baking pan with cooking spray.
Place sliced zucchini in a large saucepan. Pour in enough water to cover,
and bring to a boil over high heat. Boil until barely tender, about 2
minutes. Drain and set aside. In a large bowl, whisk together eggs and
mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash,
then pour mixture into prepared baking pan. Sprinkle with crushed crackers,
then dot evenly with diced butter. Bake in preheated oven for 30 to 40
minutes, until middle of casserole is no longer moist, and springs back when
gently pressed.
Zucchini Casserole 181
*SALADS*
Salads
− For fresh flavor in orange juice add the juice of one lemon.
− Tenderize pot roast or stewing meat by using two cups of
hot tea as a cooking liquid.
− When making roux for a recipe, make extra and keep in
the refrigerator for future use.
− Chefs pound meat not to tenderize the meat, but to help
even the meat so it cooks evenly.
− To remove egg shells from a batter, use the remaining shell
to attract the piece.
− Chilled cookie dough cooks better than room temperature dough.
− If an egg is accidentally dropped on the floor, sprinkle it heavily
with salt for easy clean up.
− For Safety's sake: Clams, mussels and oysters should not be eaten
if their shells remain closed after cooking. Fresh seafood should
be eaten within three days of purchase.
− Check the accuracy of your meat thermometer by submerging several
inches of the wand into boiling water. It should register 212F.
− Never waste money on "cooking" sherry. It's salted. Always buy
the wines you cook with as carefully as you buy the wines you drink.
− Wine corks contain tannin. Drop one into a pot of stew to
tenderize the meat.
− Always start with cold tap water when cooking. It has fewer
mineral deposits than hot water.
*SALADS* 182
Asparagus, Orange And Endive Salad
2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 1 minute;
drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
Whisk together the raspberry vinegar, canola oil, orange juice, sugar and
salt and pepper. Add dressing to the asparagus endive mixture; toss well and
serve.
Asparagus, Orange And Endive Salad 183
Autumn Salad With Bleu Cheese
1/4 cup orange juice
1/4 cup Canola oil
3 tablespoons apple cider vinegar
2−3 packets sugar substitute
1/4 teaspoon salt
1/8 teaspoon pepper
8 cups torn chilled salad greens
1 cup diced red apples
1/4 cup crumbled bleu cheese
1/4 cup chopped toasted pecans
Combine the first 6 ingredients in a jar. Cover and shake vigorously. Chill
to blend flavors. Before preparing salad, chop the apples and put a little
of the dressing on the apples to prevent them from browning. Shake dressing
again and toss with salad greens, drained apples, and bleu cheese. Garnish
with toasted pecans.
Autumn Salad With Bleu Cheese 184
Black And Blue Caesar Salad
1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6−ounce) sirloin steak
2 tablespoons margarine, melted
1 to 2 tablespoons Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated
In a large bowl, sprinkle about half the Parmesan and half the croutons over
romaine; add dressing and toss well. Place in a chilled pasta bowl or large
soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
Add tomato slices on one side; refrigerate. In a very well−ventilated area or
outdoors, heat a cast−iron skillet over high heat. Brush one side of sirloin
with melted margarine; sprinkle to taste with Cajun seasoning. Place
seasoned−side down in skillet (Caution: There might be a slight flame when
meat is placed in skillet.). While first side is cooking, brush second side
with melted margarine and sprinkle with additional seasoning. Cook about 2
minutes; turn and cook 2 to 3 minutes more, or to desired degree of
doneness. Cut into 1/2−inch slices. Fan sliced steak over salad; top with
blue cheese, bacon and remaining croutons.
Black And Blue Caesar Salad 185
Black Bean and Corn Salad
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado − peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a
small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes,
green onions, and cilantro. Shake lime dressing, and pour it over the
salad. Stir salad to coat vegetables and beans with dressing, and
serve.
Black Bean and Corn Salad 186
Caribbean Chicken Salad
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.
Caribbean Chicken Salad 187
Classic Tossed Salad
1 head romaine lettuce
1 head red leaf lettuce
6 ounces crumbled feta cheese
1 (6 ounce) can sliced black olives
1 (4 ounce) package blanched slivered almonds, toasted
2 tablespoons sesame seeds, toasted
6 cherry tomatoes, halved
1 red onion, sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian−style salad dressing
Chop, wash and dry the romaine and red leaf lettuces. In a large salad bowl,
combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes,
onion, mushrooms and Romano cheese. When ready to serve, add the Italian
dressing and toss thoroughly.
Classic Tossed Salad 188
Cobb Salad
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Brown Derby Old−Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in
a 2−quart Mason jar.
Cobb Salad 189
Couscous Summer Salad
1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1−1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley
Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt,
cinnamon, and cayenne pepper in a jar with a tight−fitting lid and shake
well. Set aside. Bring the water and 1 Tbsp. canola oil to a boil in a
medium saucepan. Stir in the couscous, then remove from the heat, cover, and
let stand for about 6 minutes, or until the water is absorbed. Transfer the
couscous to a large bowl, fluff with a fork, and let cool. Steam the carrot
and bell pepper until they are a bright color, but still crunchy, about 3
minutes. Rinse under cold water to stop the cooking process and add to the
couscous. Add the onion and parsley and stir. Shake the dressing again, pour
it over the couscous mixture, and stir until well blended. Refrigerate for
at least 1 hour (over night is best). Serve cold.
Couscous Summer Salad 190
Holiday Waldorf Salad
2 − 15 1/4 oz. cans pineapple chunks (juice pack), drained
1 medium pear, cored and coarsely chopped (1 cup)
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1/2 cup toasted walnut pieces
2 kiwifruit, peeled, halved lengthwise, and sliced
1/2 cup reduced−calorie mayonnaise or salad dressing
1/3 cup lemon−flavor yogurt
1 tablespoon honey
Lettuce leaves (optional)
Toss together pineapple, pear, celery, grapes, walnuts, and kiwifruit slices
in a large bowl. Stir together the mayonnaise or salad dressing, yogurt, and
honey in a small bowl; fold gently into fruit mixture. Cover and chill for 2
to 24 hours. Serve on lettuce leaves, if desired.
Holiday Waldorf Salad 191
Homestyle Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes (you don't have to get all of the skin off) then
chop them into 1/2" pieces and boil in 6 cups of boiling, salted water for 7
to 10 minutes. The potato chuncks should be tender, yet slightly tough in
the middle when done. Drain and rinse potatoes with cold water. In a medium
bowl, combine remaining ingredients and whisk until smooth. Poured drained
potatoes into a large bowl. Pour the dressing over the potatoes and mix
until well combined. Cover and chill for at least 4 hours. Overnight is
best.
Homestyle Potato Salad 192
Hot Bacon Slaw
4 slices bacon chopped
1/2 cup chopped onion
2 tablespoons sugar
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups shredded cabbage
Cook bacon until crisp. Remove bacon and set aside. To fat in pan, add
onion, sugar, vinegar, salt and pepper. Stir. Add shredded cabbage. Cook on
medium, uncovered, for 15 minutes. Stir occasionally. Sprinkle bacon on top
and serve.
Hot Bacon Slaw 193
Key West Crab Salad
3 cups torn spinach leaves, washed and dried
2 cups torn leaf lettuce, washed and dried
1 cup finely shredded cabbage
2 medium oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
12 ounces cooked crabmeat, broken into bite−sized pieces
1/2 teaspoon grated orange zest
3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
In a large bowl, combine spinach, lettuce, cabbage, oranges, and
onions. Add crabmeat, and gently toss until combined. Set aside.
In a small jar with a tight−fitting lid, combine orange zest,
orange juice, vinegar, oil and tarragon. Cover, and shake until
well mixed.
Pour orange dressing over spinach salad, and gently toss until
salad is well coated.
Key West Crab Salad 194
Layered Picnic Pasta Salad
12 oz. bow ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 each plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. proscuitto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons parmesan cheese, freshly grated
Cook pasta according to package directions, drain. Return to cooking pan and
toss with 2 tablespoons vinaigrette dressing. Transfer half of pasta to a
clear glass bowl. Layer peas, tomatoes, mushrooms, and proscuitto on pasta.
Top with remaining pasta. Sprinkle with basil and pour remaining dressing
evenly over salad. Sprinkle with Parmesan cheese. Serve at once or cover and
chill until ready to serve. Toss right before serving to evenly coat
dressing.
Layered Picnic Pasta Salad 195
Mexican Chicken Salad
1 pound boneless skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
Mexican Chicken Salad 196
Orange Cream Fruit Salad
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple − peeled, cored and sliced
In a medium mixing bowl, combine pudding mix, milk, and orange juice.
Beat with an electric mixer on medium speed for 2 minutes. Mix in sour
cream. In a large salad bowl, combine fruits. Gently mix in orange
dressing. Cover, and refrigerate for 2 hours.
Orange Cream Fruit Salad 197
*SOUPS*
Soups
− A solution of 1 tablespoon baking soda to 1 quart warm water will
remove most "off" odors from plastic storage containers. Simply
give them a thorough dip in the soda solution, rinse with fresh
water, and dry.
− Save all kinds of leftover bread, bagels, baguettes, sandwich
loaves, rolls, crackers, biscuits, and buzz to very fine crumbs
in the food processor. Freeze in self−sealing plastic bags and
use for stuffings and toppings.
− To keep milk past it's expiration date add salt. A pinch of salt in
a gallon will do it. The salt slows the rate of bacteria growth.
− When broiling at home (i.e. using an oven that has a broil setting),
be sure to leave the door open a little bit, otherwise your oven will
contain too much heat and your food will overcook.
− To hull strawberries, use a sturdy plastic straw. Push it up through
the bottom of the strawberry and through the top. It does a great
job quickly and neatly. The berries look excellent if you want to
leave them whole.
− At your next party, chill your canned and bottled beverages by
putting in top load washer and covering with ice. After you have
removed all the drinks just spin out the water.
− A high quality hard boiled egg slicer makes easy work of slicing
mushrooms for sauces or salads; it will also slice strawberries
and peeled kiwi fruits perfectly.
− To make deviled eggs with no mess put eggs yolks from hard boiled
eggs in a plastic sandwich bag. Add remaining ingredients, close bag
and mix. When finished cut small tip off corner of bag and squeeze
into hollowed egg white, then simply throw away the bag.
*SOUPS* 198
Black Bean Soup
1/4 cup Olive Oil
1/4 cup Yellow Onion, Diced
1/4 cup Carrots, Diced
1/4 cup Green Bell Pepper, Diced
4 Beef Bouillon Cubes
1 cup Boiling Water
1−1/2 quarts (3 pounds) Canned Black Beans, Not Drained
2 tablespoons Cooking Sherry
1 tablespoon Distilled White Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Sugar
2 teaspoons Garlic, Granulated
2 teaspoons Salt
1/2 teaspoon Black Pepper, Ground
2 teaspoons Chili Powder
8 oz. Smoked Sausage, small dice
1 tablespoon Cornstarch
2 tablespoons Water
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.
Saut the vegetables until they are tender. Bring 1 cup of water to a boil,
add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked
beans, and the remaining ingredients (except cornstarch and 2 tablespoon
water) to saut ed vegetables. Bring mixture to a simmer and cook
approximately 15 minutes. In a blender, puree 1 quart of the soup, and put
back into the pot. In a separate bowl, combine the cornstarch and 2
tablespoon water. Add the cornstarch mix to the soup and bring to a boil for
1 minute. Serve with cornbread, white rice, or your favorite side dish.
Black Bean Soup 199
Cajun Crab Soup
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all−purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
Melt butter in a large saucepan over medium heat. Saute onion and
garlic until onion is tender. Whisk in flour, and cook 2 minutes.
Stir in clam juice and chicken broth, and bring to a boil. Mix in
corn, and season with salt, white pepper, thyme, and cayenne. Reduce
heat, and simmer 15 minutes.
Stir in cream, crab meat, and green onions. Heat through, but do
not boil once the cream has been added.
Cajun Crab Soup 200
Chestnut Soup
8 cups chicken broth
1−1/2 pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
1/2 cup heavy cream
3/4 teaspoon white sugar
salt to taste
ground black pepper to taste
To Cook Chestnuts: With a sharp knife, slice an "X" across each chestnut.
Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water
into the pan. Bake in a preheated 450F oven for 10 minutes. When cool enough
to handle, shell and peel. In a large saucepan combine the chicken stock,
shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and
bay leaf in a spice bag and add to the chicken stock mixture. Simmer over
medium−low heat for 45 minutes. Discard the spice bag and puree the chestnut
mixture in a food processor or blender. Add the heavy cream, sugar and salt
and pepper to taste. Return mixture to saucepan and gently heat through. To
serve, add a dollop of unsweetened whipped cream, a bit of chopped parsley
and some cooked chopped chestnuts on top.
Chestnut Soup 201
Cold Cure Soup
3 pounds chicken wings
1 carrot, peeled and halved
1 onion, peeled and halved
1 cinnamon stick
1 3−inch knob of ginger, peeled
1 1/2 teaspoons salt
Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)
Chopped cilantro, for garnish
1 small red chili pepper, seeded and cut into fine rings,
for garnish.
In a large saucepan, combine chicken, carrot, onion, cinnamon,
ginger and salt. Add 3 quarts water, orange zest and juice. Place
over high heat, and bring to a boil, then reduce heat to low. Simmer,
uncovered, until liquid has reduced to about half and chicken flavor
is strong, 1 1/2 to 2 hours.
Pour through a fine mesh strainer into a bowl, and discard solids.
Allow broth to cool, then refrigerate overnight. When ready to serve,
remove layer of solidified fat from surface, and wipe surface of
congealed soup with a paper towel to remove traces of grease. Soup
may be covered and refrigerated for up to three days.
To serve, warm soup, ladle into mugs or bowls, and garnish.
Cold Cure Soup 202
Cream Of Sweet Potato Soup
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
Preheat oven to 375F. Bake the sweet potatoes for 45 minutes or until they
are soft. Cool the potatoes until they can be handled. Peel away the skin,
then put the potatoes into a large bowl. Mash the potatoes for 15−20
seconds, but you don't need to mash them until they are entirely smooth.
Spoon the mashed sweet potato into a large saucepan over medium/high heat,
add the remaining ingredients and stir to combine. When the soup begins to
boil, reduce the heat and simmer for 50−60 minutes. Cashews should be soft.
Serve piping hot.
Cream Of Sweet Potato Soup 203
Creamy Roasted Mushroom Soup
1 pound portobello mushrooms, stemmed, dark gills removed, caps
cut into 3/4−inch pieces
1/2 pound shiitake mushrooms, stemmed, caps cut into
3/4−inch pieces
6 tablespoons olive oil
3 14−ounce cans (or more) vegetable broth
1−1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
3 tablespoons all purpose flour
1 cup whipping cream
3/4 teaspoon chopped fresh thyme
Preheat oven to 400F. Line 2 large baking sheets with foil. Divide mushrooms
between prepared baking sheets. Drizzle mushrooms on each sheet with 3
tablespoons oil. Sprinkle generously with salt and pepper; toss to coat.
Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking
until mushrooms are tender and still moist, about 15 minutes longer. Cool
slightly. Puree half of mushrooms with 1 can broth in blender until smooth.
Set mushroom puree aside. Melt butter in heavy large pot over medium−high
heat. Add onion and garlic and saute until onion is tender, about 8 minutes.
Add Madeira and simmer until almost all of liquid evaporates, about 2
minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir
in remaining cooked mushroom pieces and mushroom puree. Simmer over
medium
heat until slightly thickened, about 10 minutes. Season soup to taste with
salt and pepper.
Creamy Roasted Mushroom Soup 204
Crock Pot Clam Chowder
4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 cups water
3 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups half and half (or milk)
3 to 4 tablespoons cornstarch
Cut clams into bite sized pieces if necessary. In skillet, saute salt pork
or bacon and onion until golden brown; drain. Put into Crock Pot with clams.
Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours
or until potatoes are tender. During the last hour of cooking, combine 1 cup
of half and half with the cornstarch. Add that and the remaining half and
half and stir well; heat through. Serve in large bowls with crusty French
bread.
Crock Pot Clam Chowder 205
French Onion Soup
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups good quality beef broth
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 hamburger buns
10 slices provolone cheese
10 teaspoons shredded parmesan cheese
Heat vegetable oil in a large soup pot or saucepan over medium high heat.
Add the sliced onions and saute for 20 minutes until the onions begin to
soften and start to become translucent. Add the beef broth, water, salt,
garlic powder and black pepper to the pan and bring the mixture to a boil.
When soup begins to boil, reduce heat and simmer for 45 minutes. To make the
croutons, separate the bottoms from tops of the hamburger buns. Set aside
the bottoms, and cut the crown of the tops to make them the same size and
shape as the bottoms. This gives you 10 BIG croutons. Preheat oven to 325F.
Place the bread in the the oven directly on the rack and bake for 15 to 20
minutes or until each piece is golden brown and crispy. Set aside. When the
soup is done, spoon about 1 cup into an oven−safe bowl. Float a crouton on
top of the soup, then place a slice of provolone cheese on top of the
crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the
provolone. Place the bowl into your oven set to high broil. Broil the soup
for 5 to 6 minutes or until the cheese is melted and starting to brown (you
may need to broil longer if you are making more than one bowl at a time).
Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top
of the soup and serve. Repeat for the remaining bowls.
French Onion Soup 206
Italian Sausage Soup
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian−style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach − packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth,
tomatoes and carrots, and season with salt and pepper. Reduce heat, cover,
and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and
simmer another 15 minutes, or until zucchini is tender. Remove from heat,
and add spinach. Replace lid allowing the heat from the soup to cook the
spinach leaves. Soup is ready to serve after 5 minutes.
Italian Sausage Soup 207
Lentil Soup
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1−1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy. Stir in
garlic, paprika, celery, carrots, and saute for 10 minutes. Once the
vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock,
lentils, bay leaves, salt, and pepper. Stir well, then add the wine and
bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on
low to medium heat; or until the lentils are tender. Sprinkle the soup with
parsley and Parmesan before serving.
Lentil Soup 208
Minestrone Soup
1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup each; garbanzo beans, kidney beans, whole dried peas,
white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
black pepper to taste
Parmesan cheese
Slowly saute finely minced celery, onion and carrot in butter until very
brown. Add beans and peas and about 3 quarts of water. Cook slowly until
beans are almost done (check garbanzos − they will take the longest) about 2
to 2 1/2 hours. Add the remaining vegetables, rice (or barley) and spices
and more water if necessary and cook another hour. About 20 minutes before
serving time, add the macaroni and more water if needed. Complete cooking
and season with black pepper to taste. Ladle into bowls and sprinkle with
Parmesan cheese. Serve with crusty garlic bread.
Minestrone Soup 209
Wisconsin Cheese Soup
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup all−purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
In a small saucepan over medium−high heat, combine carrots, broccoli, water,
and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes.
Remove from heat, and set aside. In a large saucepan, cook onion in butter
over medium heat until onion is translucent. Stir in flour and pepper; cook
1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted.
Stir in reserved vegetables and cooking liquid. Heat through, and serve with
fresh crusty bread.
Wisconsin Cheese Soup 210
*DESSERTS*
Desserts
− Core apples easily by cutting them in half, then scooping out the
core with a melon baller.
− Remove cooking odors by simmering a solution of vinegar and
water on the stove. The vinegar will absorb the odor.
− Make giant ice cubes for the punch bowl by filling muffin
tins instead of conventional ice trays. Run hot water on
the bottom to loosen when frozen.
− A batter made with baking soda should be put into the oven as soon
as possible after baking as the leavening actioning starts to take
effect immediately upon contact with liquids.
− Test baking soda for freshness by pouring 1/2 teaspoon vinegar or
lemon juice over the baking soda. If it doesn't actively bubble,
it's too old to be effective.
− If you have a recipe that uses just egg whites, you can refrigerate
the yolks for later use by storing them, unbroken, in a small bowl,
covered with cold water for up to two days.
− To tame the heat in hot peppers, remove the seeds (which carry a
lot of heat). You can also soak the peppers in sugar water for about
an hour to put out even more of the fire (especially helpful when
making stuffed peppers). Use 2 cups water to 2 tablespoons sugar.
− Save money on chocolate! Shop the after holiday sales (Christmas,
Valentine's Day, Easter, Mother's Day, Halloween, etc.) when
seasonal candies are often marked down by 50% or more.
*DESSERTS* 211
Apple Pie With Cheddar Cheese Crust
2−1/2 cups plus 1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, chilled and cubed
1/2 cup iced water
1/2 cup white cheddar cheese, grated
1/2 cup yellow cheddar cheese, grated
7 to 8 Granny Smith apples, cored and coarsely chopped
1 teaspoon cinnamon
2 tablespoons brown sugar
4 tablespoons butter, cubed
Combine 2−1/2 cups flour, salt and sugar in a food processor. Add chilled
butter; pulse until mixture reaches a coarse meal consistency. While
processing, drizzle in ice water until a dough ball forms. Pour into a bowl;
toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap
tightly and chill 1 hour. For a top crust, double the recipe. Toss apples
with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour
mixture into pie crust; top with butter. If desired, place top crust on top
of apples; crimp edges to seal. Slice air vents into the top crust. Bake at
350 degrees for about 45 minutes. Cover edges of crust with foil if they
begin to brown too quickly. Allow to cool slightly before serving.
Apple Pie With Cheddar Cheese Crust 212
Apple Shortbread Pie
2 cups all−purpose flour
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten
1 1/4 pounds Golden Delicious apples − peeled, cored and cut
into 1/4 inch slices
1/4 cup light brown sugar, packed
1 tablespoon all−purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 400F. Sift four, 1/2 cup sugar and salt into a large bowl.
Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks
(mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press
remainder onto bottom and sides an 8 inch tart shell or pie pan. In a large
bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg.
Place apples into crust, and sprinkle reserved crumb mixture evenly over
top. Place pie on a baking sheet, and bake in preheated oven for 15 minutes.
Reduce heat to 350F and continue baking 20 minutes, or until top is golden
brown and filling is bubbling.
Apple Shortbread Pie 213
Apple Tart
1 lemon, halved
2 to 3 Granny Smith apples
1 ready−to−use puff pastry sheet, 8 to 10 ounces (available in
supermarkets)
2 tablespoons superfine sugar
1 tablespoon melted butter
Heat oven to 425F. Squeeze the lemon into a wide, shallow dish, and top with
cold water. Peel and core apples, then cut in half. Immerse apples in lemon
water. Place puff pastry on a large baking sheet. Use a sharp knife to
lightly score a half−inch border; do not cut all the way through. (This will
allow a frame of pastry to rise above the apple filling.) Refrigerate until
needed. Pat apples dry, and cut each half into quarters. Slice each quarter
thinly. Remove pastry from refrigerator, and sprinkle with 1 tablespoon
sugar. Working inside scored lines, place neat rows of closely overlapping
apples, until pastry is covered. Brush apples with melted butter, and
sprinkle with remaining sugar. Bake until pastry puffs around apples and
fruit is soft and lightly colored, 20 to 25 minutes. Serve warm.
Apple Tart 214
Bacardi Rum Cake
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup amber rum or 1873 rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amber rum or 1873 rum
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter
over nuts. Bake at 325F for 1 hour. Cool 10 minutes in pan. Invert onto
serving plate and prick top. For glaze, melt butter in saucepan. Stir in
water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir
in rum. Brush glaze evenly over top and sides of cake. Allow cake to absorb
glaze. Repeat until glaze is used up.
Bacardi Rum Cake 215
Banana Crunch Cake
1/2 cup flour
1 cup shredded coconut meat
1 cup rolled oats
3/4 cup brown sugar, packed
1/2 cup pecans
1/2 cup butter − cut in tiny pieces
1−1/2 cups ripe banana − sliced thin
1/2 cup sour cream
4 large eggs
1 package Pillsbury Moist Supreme Yellow
Heat oven to 350F. Grease and flour 10−inch bundt pan. In bowl, combine
flour, coconut, rolled oats, brown sugar, and pecan; mix well. Using fork or
pastry blender, cut in butter until mixture resembles crumbs. Set aside. In
another bowl combine banana slices, sour cream and eggs; mix until smooth at
medium high speed (the banana slices will be totally incorporated; otherwise
the bananas used were not ripe enough). Add the Pillsbury Moist Supreme
Yellow Cake Mix, mix 2 minutes at high speed. Spread 1/2 of batter in
greased pan; sprinkle with 1/2 of coconut mixture. Repeat again, ending with
coconut mixture. Bake for 45 − 50 minutes or until inserted toothpick comes
out clean.
Banana Crunch Cake 216
Banana Pudding
4 whole eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
2 bananas sliced
vanilla wafer cookies
For the meringue:
5 tablespoons sugar
1/2 teaspoon vanilla extract
Beat 4 eggs yolks slightly. Add sugar, salt and cornstarch. Add mixture to
milk. Place in saucepan and cook, stirring constantly, until thickened. Add
vanilla extract. Layer vanilla wafers and bananas in 8 inch square baking
dish. Stand vanilla wafers up around sides of dish. Pour pudding over
vanilla wafers and bananas. Make meringue by beating egg whites until frothy
and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla
extract. Spread on top of pudding and bake in slow oven 300F for 20 minutes
or until golden brown on tips.
Banana Pudding 217
Big Soft Ginger Cookies
2 1/4 cups all−purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350F. Sift together the flour, ginger, baking soda,
cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the
margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir
in the water and molasses. Gradually stir the sifted ingredients into the
molasses mixture. Shape dough into walnut sized balls, and roll them in the
remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an
ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in
the preheated oven. Allow cookies to cool on baking sheet for 5 minutes
before removing to a wire rack to cool completely. Store in an airtight
container.
Big Soft Ginger Cookies 218
Chewy Pecan Cookies
1/2 cup shortening
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1−1/2 cups self−rising flour
1 cup crushed corn flakes
1−1/2 cups chopped pecans
Preheat oven to 350F. Cream together shortening, sugar, eggs and vanilla.
Add dry ingredients and mix well. Roll into 2 inch balls bake at 350F for
about 9−11 minutes.
Chewy Pecan Cookies 219
Chocolate Chip Bread Pudding
5 tablespoons butter
2 cup hot milk
1 teaspoon vanilla
1/3 cup dark brown sugar
2 eggs
1/8 tsp. salt
2 cups cubed white bread, with crusts removed
6 oz. chocolate chips
Heat butter, sugar and milk together. Add eggs, vanilla and salt. Grease a
1−quart baking dish. Place bread and chocolate chips in baking dish. Pour
egg mixture over bread and chips. Cover with plastic wrap and let stand in
the refrigerator 5 hours. Place in larger pan of water in a 350F oven and
bake for 45 minutes or until brown on top.
Chocolate Chip Bread Pudding 220
Chocolate Christmas Truffles
1/2 cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1−1/2 teaspoons instant−coffee crystals
1 12−ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder
1. In a bowl, combine whipping cream, Irish cream liqueur and coffee
liqueur. Stir in the instant−coffee crystals; set aside.
2. In a heavy saucepan, melt chocolate and butter over low heat. Remove from
heat; gradually stir in cream mixture until blended.
3. Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours
or until completely cool and smooth, stirring occasionally. Mixture will be
slightly sticky.
4. Shape tablespoons of candy into balls. Roll each in cocoa powder. Place
on a waxed−paper−lined baking sheet. Chill until firm.
5. Store tightly covered in the refrigerator for up to 2 weeks. If you like,
roll in additional cocoa powder before serving.
Chocolate Christmas Truffles 221
Cranberry Nut Pudding
Filling:
2 bags of cranberries, 12 oz. each
1 teaspoon grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 teaspoon allspice
1/2 stick of butter, melted
Topping:
1 3/4 cup all−purpose flour, sifted
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
6 tablespoons cold butter (3/4 of a stick)
7/8 cup milk
2 tablespoons beaten egg
Preheat your oven to 375F. Grease a 10 inch deep dish pie pan with butter.
Combine the filling ingredients in a bowl and put into pie pan. For the
topping, sift the flour, sugar, baking powder, salt and allspice together.
Cut in the butter until the mixture is the consistency of coarse cornmeal.
Add the milk and beat with a fork until just blended, forming a stiff, but
sticky dough. Drop the dough in small pieces onto the filling leaving some
spaces for steam to escape. Brush with the beaten egg and bake for a half
hour or until golden brown. Serve warm with French Vanilla Ice Cream and a
few chopped walnuts.
Cranberry Nut Pudding 222
Cream Puffs
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all−purpose flour
4 eggs
Mix together vanilla instant pudding mix, cream and milk. Cover and
refrigerate to set. Preheat oven to 425F. In a large pot, bring water and
butter to a rolling boil. Stir in flour and salt until the mixture forms a
ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or
stand mixer, beat in the eggs one at a time, mixing well after each. Drop by
tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in
the preheated oven, until golden brown. Centers should be dry. When the
shells are cool, either split and fill them with the pudding mixture, or use
a pastry bag to pipe the pudding into the shells.
Cream Puffs 223
Creamy Chocolate Fudge
1 (7 ounce) jar marshmallow creme
1−1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over
medium heat, combine marshmallow cream, sugar, evaporated milk, butter and
salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate
chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts
and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or
until firm.
Creamy Chocolate Fudge 224
English Plum Pudding
Fruit Mixture (To be made 4 days ahead):
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet − powdery fine
1 1/4 cups cognac
Pudding:
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar.
Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup
cognac each day. Soak the bread crumbs in milk and sherry or port. Combine
the well−beaten eggs and sugar. Blend with the fruit mixture. Add salt and
mix thoroughly. Put the pudding in buttered bowls or tins, filling them
about 2/3 full. Cover with foil and tie it firmly. Steam for 6−7 hours.
Uncover and place in a 250F oven for 30 minutes. Add a dash of cognac to
each pudding, cover with foil and keep in a cool place. To use, steam again
for 2−3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and
bring to the table. Serve with hard sauce or cognac sauce.
English Plum Pudding 225
Fresh Raspberry Cream Tart
Crust:
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
2 teaspoons grated orange peel
1−1/2 teaspoons vanilla extract
1/3 cup raspberry preserves
Filling:
1 − 8 ounce container mascarpone cheese (or cream cheese), chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries
For crust: Preheat oven to 350F. Butter 9−inch−diameter tart pan with
removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl.
Using electric mixer, beat butter, sugar, orange peel, and vanilla in large
bowl to blend. Add flour mixture and beat until large clumps form. Gather
dough into ball; press over bottom and up sides of prepared tart pan. Freeze
crust 15 minutes. Bake crust 10 minutes. Remove from oven. Using back of
spoon, press sides to raise until even with top edge of pan. Bake until
golden brown, about 15 minutes longer.
Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
Meanwhile, prepare filling: Using electric mixer, beat mascarpone, cream,
powdered sugar, orange peel, and both extracts in large bowl until peaks
form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm,
at least 2 hours and up to 1 day. Arrange raspberries in concentric circles
atop filling and serve.
Fresh Raspberry Cream Tart 226
Fried Apples
6 Tart apples; sliced
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1 dash of nutmeg
In a large skillet, melt bacon drippings. Pour apples evenly over skillet
bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover
and cook over low heat for 15 minutes until apples are tender and juicy.
Sprinkle with cinnamon & nutmeg.
Fried Apples 227
Fried Twinkies
1 cup milk
2 tablespoons vinegar
1 tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
6 Twinkies
vegetable oil for frying
Chill or freeze Twinkies for several hours or overnight. Heat vegetable oil
in deep fryer to about 375F. Prepare batter by mixing together milk, vinegar
and oil. In another bowl, blend flour, baking powder and salt. Whisk wet
ingredients into dry and continue mixing until smooth. Refrigerate while oil
heats. Dust twinkie with flour and dip into the batter. Rotate Twinkie until
batter covers entire cake. Place carefully in hot oil. The Twinkie will
float, so hold it under with a utensil to ensure even browing. It should
turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you
might be able to fry only one at a time, two at the most. Remove Twinkie to
paper towel and let drain. Let the Twinkie sit for about 5 minutes before
serving. You may dust with powdered sugar before serving.
Fried Twinkies 228
Hawaiian Pineapple Bars
1 cup butter or margarine
2 cup flour
1 cup sugar
Mix together and put into a 9 x 13 pan. Bake at 350F for 15 min.
Cool completely.
2 − 8 oz. pkgs. cream cheese
1/4 cup sugar
1/4 cup milk
1 − 20 oz. can crushed pineapple, well drained
2 teaspoons vanilla
Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in
pineapple by hand. Spread mixture over cooled crust.
2 cups coconut
2 tablespoons melted butter
Mix coconut and butter. Sprinkle evenly over cream cheese layer. Bake at
350F for 20 minutes. Cool completely and refrigerate before cutting and
serving.
Hawaiian Pineapple Bars 229
Heavenly Bites
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/2 teaspoon vanilla
1 egg white
1 cup flour
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butterscotch chips
Heat oven to 375F. In a large bowl, beat brown sugar and margarine until
light and fluffy. Add vanilla and egg white; mix well. Add flour, cocoa,
baking soda and salt; blend well. Stir in chips. Drop by teaspoonfuls on to
ungreased cookie sheet. Shape gently into balls with your fingers. Bake at
375F for 8−9 minutes. Cool 1 minute on sheet and then transfer to let cool
completely.
Heavenly Bites 230
Irish Cream Cheesecake
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 envelope unflavored gelatin
1/2 cup cold water
1 cup sugar
3 eggs, separated
2 (8 oz.) pkg. cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon (or substitute 2 tbs. cold coffee)
1 cup whipping cream, whipped
Combine the graham cracker crumbs, sugar, and margarine. Press onto bottom
of 9−inch springform pan. Soften gelatin in water, stir over low heat until
dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing
at medium speed on electric mixer until well blended. Gradually add the
gelatin mixture and bourbon, mixing until well blended. Chill until
thickened, but not set. Beat the egg whites until foamy; gradually adding
the remaining sugar, beating until stiff peaks form. Fold egg whites and
whipped cream into cheese mixture and pour over crust. Chill until firm.
Irish Cream Cheesecake 231
Italian Cream Cake
Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
Frosting:
2 − 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 − 8−ounce jar seedless raspberry preserves
To make cake: Heat oven to 325F. Spray 3 8−inch cake pans with non−stick
vegetable spray. Dust with flour. Spread coconut out on a cookie pan and
bake about 3 minutes, toss and bake another 3 minutes, until coconut is
lightly toasted. Set aside. Cream butter, shortening and sugar together
until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking
soda. Add flour mixture and buttermilk alternately to the creamed mixture,
beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and
pecans. Beat egg whites until stiff. Fold into cake mixture. Divide batter
between prepared pans. Bake in hot oven 40 to 45 minutes or until a
toothpick inserted near center comes out clean. Invert on cooling racks
until cool.
To make frosting: Whip together cream cheese, butter and vanilla. Gradually
whip in the confectioners' sugar. When frosting the cake, spread frosting on
top of bottom layer and middle layer. Spread raspberry on the bottom of
middle layer and top layer. Stack layers. Frost top and sides. Press the
remaining coconut on outside of cake.
Italian Cream Cake 232
Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 − 8 oz. packages cream cheese, softened
1 teaspoon vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or
juice, use half as much.
3 eggs
whipped cream
Preheat oven to 350F. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins. and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat until smooth and creamy. Pour filling into crust. Bake for
60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool to room temperature. Put into fridge. When chilled, remove the
pan sides and cut with dental floss. Serve with whipped cream.
Key Lime Cheesecake 233
Peanut Butter Cup Cookies
1 3/4 cups all−purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Sift together the flour, salt and baking soda; set aside. Cream together the
butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,
vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and
place each into an ungreased mini muffin pan. Bake in a 375F preheated oven
for about 8 minutes. Remove from oven and immediately press a mini peanut
butter cup into each ball. Cool and carefully remove from pan.
Peanut Butter Cup Cookies 234
Pumpkin Cheesecake
Crust:
1−1/2 cups graham crumbs
5 yablespoons butter, melted
1 tablespoon sugar
Filling:
3 − 8 oz. packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350F. Set aside. Combine cheese, sugar and vanilla in large bowl; mix until
smooth with an electric mixer. Add pumpkin, eggs, and spices; beat until
smooth and creamy. Pour into the crust. Bake for 60−70 mins. or until the
top turns a bit darker. Remove from oven and allow to come to room
temperature, then refrigerate. After it has thoroughly chilled, remove the
pan sides and cut with dental floss. Serve with whipped cream.
Pumpkin Cheesecake 235
Rhubarb Pie
Filling:
2 cups sugar
3 tablespoons flour
2 eggs, beaten
5 1/2 cups coarsely chopped rhubarb
2 − 8" unbaked pie shells
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon baking powder
To prepare filling combine sugar, flour and eggs. Stir to form a thick
paste. Fold in rhubarb pieces. Spoon into 2 unbaked pie shells (cut recipe
by half if you only want to make one pie) To prepare crumbs combine all
ingredients and mix well. Sprinkle evenly over rhubarb mixture. Bake at 400F
for 10 minutes, reduce heat to 350 degrees and bake 40−50 minutes more.
Rhubarb Pie 236
Soft Christmas Cookies
3 3/4 cups all−purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1−1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
decorator sparkling sugar (see recipe below)
.
Sift flour, baking powder, and salt together and set aside. In a large bowl,
cream together the butter and sugar until light and fluffy. Beat in the eggs
one at a time, then stir in the vanilla. Gradually blend in the sifted
ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400F. Grease cookie sheets. On a clean floured surface, roll
out small portions of chilled dough to 1/4 inch thickness. Cut out shapes
using cookie cutters. Sprinkle with decorator sparkling sugar. Bake 6 to 8
minutes in the preheated oven, or until edges are barely brown. Remove from
cookie sheets to cool on wire racks.
Decorator Sparkling Sugar:
3 cups sugar
1 cup food coloring
Preheat oven to 150F. Stir sugar and food coloring together and spread the
mixture in a shallow baking pan. Place the sugar in the oven for 20 minutes,
stirring every 5 minutes. Remove when the liquid has evaporated. Cool. Store
sugar in a tightly−covered jar.
Soft Christmas Cookies 237
Sour Cream Fudge Cake
Cake:
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter,
at room temperature
2 teaspoons powdered instant coffee
1/3 cup hot water
1−1/2 cups bleached all−purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1−1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
Icing:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups (about 1/2 pound) confectioners' sugar
6 ounces unsweetened chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup confectioners' sugar for garnish (optional)
To make the cake, preheat the oven to 350F. Butter a 9 X 13 X 2−inch baking
pan with 1 tablespoon of the butter and set aside. Dissolve the coffee in
the hot water and let cool. Sift together the flour, cornstarch, baking
soda, and salt onto a large sheet of waxed paper. Cream the remaining 8
tablespoons butter and the sugar in a medium bowl with an electric mixer on
high speed until light and fluffy, scraping down the sides as needed, about
3 minutes. Add the sour cream and mix well. In three additions, add the
flour mixture, alternating with the eggs, beating well after each addition
and scraping down the sides of the bowl as needed. Beat in the melted
chocolate, dissolved coffee, and vanilla. Spread the batter in the prepared
pan. Bake until a toothpick inserted in the center of the cake comes out
clean, 40 to 45 minutes. Cool on a large wire rack for 10 minutes. Carefully
run a knife around the edges of the cake, invert onto the rack, and cool
completely.
To make the icing, beat the butter in a large bowl with an electric mixer
on high speed until fluffy, about 2 minutes. On low speed, beat in the
Sour Cream Fudge Cake 238
sugar, about 1/4 cup at a time, until smooth. Add the cooled chocolate
and vanilla and mix well. If not using immediately, cover tightly with
plastic wrap until ready to use. Slice the cake in half horizontally.
Transfer the bottom, cut side up, to a platter. Spread half of the icing
over the cake with a metal icing spatula. Top with the top half of the cake,
cut side down. Spread the remaining icing over the top and sides of the
cake. Sift the 1/4 cup confectioners' sugar through a fine wire sieve to
garnish, if desired. Serve at room temperature.
An Introduction To E−Cookbooks
Sour Cream Fudge Cake 239
Three−Milk Cake (Pastel De Tres Leches)
1−1/2 cups all−purpose flour
1 tablespoons baking powder
4 eggs, separated
1−1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish
Topping (recipe follows)
Meringue (recipe follows)
Preheat oven to 350F. Grease and flour a 13−by−9−by−2−inch baking pan. Sift
flour with baking powder. In large bowl with clean beaters, beat egg whites
until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1
at a time. Slowly add flour and milk. Pour batter into prepared pan and bake
until edges are golden brown, about 40 to 45 minutes. Remove from oven and
let cool on a rack. Prepare Topping. Pour Topping over cake and let sit
until all the mixture is absorbed, 20 to 30 minutes. Prepare Meringue and
refrigerate. Before serving, cut cake into squares and spread Meringue over
each. Garnish as desired with fresh berries and mint leaves.
Topping: 1 (12−ounce) can evaporated milk 1 (14−ounce) can sweetened
condensed milk 2 cups milk 1 (16−ounce) carton sour cream
Combine milks and sour cream (do not beat). Use as directed.
Meringue: 1 cup sugar 1/2 cup water, heated 3 egg whites
Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In
clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour
sugar syrup over egg whites, beating constantly until meringue holds stiff
peaks. Store in refrigerator. This can be served immediately but is best
made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in
the refrigerator.
Three−Milk Cake (Pastel De Tres Leches) 240
Tuxedo Cheesecake
Crust:
1 3/4 cups (about 18) crushed creme−filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
1 cup white chocolate chips
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces) semi−sweet chocolate, grated or made into curls
Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.
Press onto bottom of ungreased 9−inch springform pan. Bake for 10 minutes.
Microwave white chocolate chips morsels in small, microwave−safe bowl on
medium−high (70%) power for 1 minute; stir. Microwave at additional 10 to 20
second intervals, stirring until smooth; cool to room temperature. Beat
cream cheese, sugar and vanilla extract in large mixer bowl until smooth.
Beat in eggs; gradually beat in melted white chips. Spread over chocolate
crust. Bake for 40 to 50 minutes or until edges are set but center still
moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove
sides of springform pan. Sprinkle grated chocolate or curls over cheesecake
before serving.
Tuxedo Cheesecake 241
