Recipe – Caribbean Cole Slaw

May 18th, 2006

Ingredients:

1 head green cabbage, sliced thin
1 small red onion, chopped
1 red bell pepper, chopped
1 can crushed pineapple
3/4 cup chopped walnuts
3/4 cup raisins
1/2-3/4 bottle of poppyseed salad dressing

Preparation Directions:

Toss together, add salad dressing and salt and pepper to taste before serving. Mmm good!

Glossary of Cooking Terms

May 18th, 2006

Here are a few definitions of commonly used cooking terms to help you with your meal preparation:

Blanch: To place food in boiling water for varying lengths of time, to soften or to partially or fully cook. Sometimes food is blanched to remove a strong taste, as with onions or green cabbage or meat that is salty or has a strong smoked flavor. Certain vegetables or fruits, such as tomatoes and peaches, are blanched so they are easier to peal.

Caramelize: To brown the sugars on a food’s surface by exposing it to heat at or higher than 300 degrees.

De-glaze:  To remove caramelized sugars and proteins from the bottom of a pan by adding a liquid and gently scraping and swirling together.

Dredge: To coat a food in flour before sauteing or as part of breading.

Emulsify: To hold in a temporary or permanent suspension two or more liquids that usually do not blend together, such an oil and water. Examples are vinaigrette and mayonnaise.

Julienne: Foods that have been cut into thin, matchstick strips.

Puree: To mash a food into a fine pulp in a blender or food processor.

Reduce: To simmer liquid until it decreases in volume through evaporation.  Used to concentrate the flavor of a liquid.

Roast: To cook food by surrounding it with dry heat.

Saute: The French word meaning to jump.  The process of cooking food very quickly in a small amount of fat.

Sear: To caramelize the surface of food by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished by other cooking methods, such as roasting.

Recipe – Patty’s Almond Coffee Cake

May 16th, 2006

Ingredients:

Topping:

2/3 c. butter
2/3 c. sugar
2T milk
1 c. slivered or sliced almonds
½ tsp. almond extract

Cake:

12 oz. carton small curd cottage cheese
2/3 c. milk
1 tsp. almond extract
2 eggs
1 pkg. Pillsbury Plus White cake mix

Preparation Directions:

Heat oven to 350 degrees.  Grease and flour bottom of 13×9 inch pan. In a medium saucepan, heat sugar, butter and 2T milk to boiling, stirring constantly; boil one minute.  Remove from heat; stir in almonds and ½ tsp almond extract.
Cool while preparing the cake.

In a large bowl, beat cottage cheese, 2/3 c. milk, 1 tsp. almond extract and eggs at medium speed until well mixed.  Add cake mix; blend one minute at low speed until moistened.  Spread in prepared pan.  Spoon cool topping evenly over batter.

Bake at 350 degrees for 35 minutes or 325 degrees for glass dish.

Recipe – Aunt Ruby’s Artichoke Chicken

May 16th, 2006

Ingredients:

Chicken pieces-mixed legs thighs and breasts
Salt, pepper, paprika
6 T Butter
1 16oz jar marinated artichoke hearts, drained
3 T chopped green onion
¼ pound sliced fresh mushrooms
2 T flour
¼ c. Sherry
1½ tsp rosemary
2/3 c. chicken broth

Preparation Directions:

Sprinkle chicken generously with salt, pepper and paprika, brown in 4 T. butter.  Transfer to a casserole dish.  Pour on artichoke hearts.  Add remaining butter to the drippings in the skillet.  Add sliced mushrooms, green onions and saute until tender.  Sprinkle flour over mushrooms.  Stir in chicken broth, sherry and rosemary.  Pour over chicken.

Cover with foil and bake at 375 degrees for 40 minutes or until tender. Serve with brown rice or egg noodles.

Recipe – Balsamic Salad Dressing

May 16th, 2006

Ingredients:

1/3 c. olive oil
1/3 c. oil
1/3 c. Balsamic vinegar
Garlic
Dijon mustard or dry mustard (about a tsp.)
Sugar
Salt and pepper
Parmesan Cheese-optional

Preparation Directions:

Whisk together by hand or with an electric mixer until emulsified. Pour over your favorite salad.

Recipe – Dandy Candy

May 16th, 2006

Ingredients:

1 c. peanut butter
1 c. dry milk powder
½ to ¾ c. honey
1 tsp. vanilla
Optional items:
Granola, rolled oats, or puffed cereal
Nuts , chopped or seeds
Coconut
Wheat germ
Sesame seeds
1-2 T. water if mixture is too crumbly

Preparation Directions:

Combine peanut butter, milk powder, honey and vanilla in a bowl or plastic bag. Mix with a fork or a spoon until ingredients are well blended.

Roll mix into one inch balls and roll in the coconut.  Set on a plate and chill before serving.

Notes: You can add granola or oats if you like them to be more chewy, or puffed cereal to make them more crunchy. The balls are a little harder to roll with the cereal, so you may prefer to pat this mixture in a pan and then then slice into bars.

You may also want to add chopped nuts if you like.

Recipe – Enchilada Pie

May 16th, 2006

This recipe is quick and easy.  This casserole can be prepared and on the table in half an hour. Recipe can be doubled easily.

Ingredients:

1 lb. lean ground beef
1 onion chopped
1 tsp. salt
¼ tsp pepper
1 T chili powder
1- 8oz can tomato sauce
6 corn tortillas
Butter
1 can chopped black olives
1 ½ cups shredded sharp cheddar cheese
½ c. water

Preparation Directions:

In a frying pan over medium high heat, brown beef and onion.  Add salt, pepper, chili powder and tomato sauce. Spread each tortilla with butter.  In a two-quart casserole dish, alternate layers of buttered tortillas, meat sauce, olives and cheese. Add water, cover with foil and bake at 400 degrees for 20 minutes. Cut into wedges to serve. Add a dollop of sour cream on top of each serving.

Recipe – Grandpa’s Chicken Noodle Soup

May 16th, 2006

Ingredients:

1 whole chicken cut up
1 large T. salt
½ tsp. pepper
1 chopped onion
4-5 carrots, sliced into ½ inch rounds
2 stalks of celery chopped fine
1 bag of flat egg noodles

Preparation Directions:

Cover chicken in a big pot with water, and then add salt, pepper and onion. Bring to a boil and cook it for one hour. Remove chicken from pot and let it cool enough to handle. Then discard fat, bones and skin. Add vegetables ½ hour prior to serving, and then noodles 15 minutes prior to serving. Add more salt if desired.

Notes: My variations to the theme would be to use a different shaped noodle, add peas, or other vegetables such as broccoli if I have them on hand. I also sometimes cook the pasta al dente, prior to adding it to the soup to save the broth.

In a pinch, if I happen to have leftover chicken, I will go ahead and use cans of chicken broth and add the rest of the ingredients-especially if someone isn’t feeling well.

Recipe – Holiday Berry Punch

May 16th, 2006

Ingredients:

1 pkg. (10 oz) frozen strawberries in syrup
1 can (12 oz) frozen concentrated cranberry/raspberry juice cocktail
1 can (12 oz) frozen lemon aid
1 bottle (1 liter) ginger ale
1 bottle (2 liters) seltzer water

Preparation Directions:

Puree strawberries with syrup in blender. Combine the rest of the ingredients in a punch bowl. Add ice before serving.

Recipe – Homemade Teriyaki Sauce/Marinade

May 16th, 2006

Ingredients:

½ c. brown sugar
½ c. soy sauce
1 T. each: garlic, or garlic powder, sesame oil sesame seeds,
¼ c. water-add a little at a time

Preparation Directions:

Just mix it all together and fine tune it with white sugar or soy sauce to taste.

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