Wednesday, June 22, 2016

{soups-salads-and-salad-dressings} Theresa's June 15th Recipe Round Robin 2016

 

Write Theresa (careese-forever@hotmail.com ) with questions.  This is her round robin and she will know how to contact the posters.

 

{1} Chocolate-Covered Cheesecake Squaressubmitted by Theresa in Bardstown, Kentucky,  careese-forever@hotmail.com

 

1 cup graham cracker crumbs

1/4 cup finely chopped pecans

1/4 cup butter, melted

 

FILLING:

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1/4 cup sour cream

2 eggs, lightly beaten

1/2 teaspoon vanilla extract

 

COATING:

24 ounces semisweet chocolate, chopped

3 tablespoons shortening

 

Line a 9-in.-square baking pan with foil and grease the foil. 

In a small bowl, combine the graham cracker crumbs, pecans and butter. 

Press into prepared pan; set aside. 

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. 

Add eggs and vanilla; beat on low speed just until combined. Pour over crust. 

Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.

In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. 

Using foil, lift cheesecake out of pan. 

Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares 

refrigerated until ready to dip.

Using a toothpick, completely dip squares, one at a time, in melted 

chocolate; allow excess to drip off. 

Place on waxed paper-lined baking sheets. 

Spoon additional chocolate over the tops if necessary to coat. 

(Reheat chocolate if needed to finish dipping.) 

Let stand for 20 minutes or until set. 

Store in an airtight container in the refrigerator or freezer. 

 

Yield: 49 squares

 

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Chicken With Bacon Mushroom Thyme Sauce, submitted by Theresa,     careese-forever@hotmail.com

 

 

Yield: 4 servings

 

45 minutes to prepare

 

4 skin-on chicken thighs

1 tablespoon olive oil

1 1/2 teaspoons Italian seasoning

 

Sauce:

1 cup heavy cream

8 oz. white mushrooms, thinly sliced

5 slices bacon, cooked and crumbled

5 sprigs fresh thyme, removed from stems

1 tablespoon olive oil

Kosher salt and freshly ground pepper, to taste

2 tablespoons water, optional

1 tablespoon cornstarch, optional

 

Preheat oven to 350º F and heat olive oil in a large skillet over medium-high 

heat.

Season chicken thighs with salt, pepper and Italian seasoning.

Once oil is hot, place chicken thighs skin-side down in skillet. 

Without moving it after setting it down, cook chicken for 5-6 minutes, 

or until browned.

Once browned, turn thighs over and transfer skillet to the oven. 

Bake for 20 minutes, or until chicken is cooked through.

In a separate pan or skillet over medium heat, heat olive oil and sauté mushrooms 

until softened, 3-4 minutes.

Add crumbled bacon to the mushrooms, then pour in heavy cream. 

Season lightly with salt and pepper, and add in fresh thyme.

Bring mixture to a boil, stirring continuously, then reduce heat to low, and simmer for 

2-3 minutes.

For a thicker sauce, whisk cornstarch and water together to create a slurry, and pour mixture 

into mushroom sauce. Cook for another 2-4 minutes, or until thickened.

Taste and adjust seasoning, if necessary.

Once chicken is cooked through, remove skillet from oven and transfer thighs to mushroom sauce. 

Serve immediately and enjoy!

 

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Slow Cooker Bacon Jam, submitted by Theresa,     careese-forever@hotmail.com

 

 

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

2 medium yellow onions, diced small

3 garlic cloves, smashed and peeled

1/2 cup cider vinegar

1/2 cup packed dark-brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

 

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.

With a slotted spoon, transfer bacon to paper towels to drain. 

Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.  Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring 

and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. 

Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until 

liquid is syrupy, 3 1/2 to 4 hours.

Transfer to a food processor; pulse until coarsely chopped.

Let cool, then refrigerate in airtight containers, up to 4 weeks.

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{2}       Spring Pasta Salad with Lemon-Ginger Miso, submitted by John in New York 

 

Serves 4

 

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

 

1 pound short-length, dried pasta (such as orecchiette, penne, or cavatelli)

1 tablespoon olive oil

1/2 cup green garlic, thinly sliced (or a couple cloves of garlic, minced)

1 pound asparagus, woody ends snapped off, cut into 1-inch pieces

1/2 pound snow peas

Sea salt and freshly ground black pepper

A few large handfuls pea tendrils

4 tablespoons fresh mint, thinly sliced or chiffonade

Lemon-Ginger Miso Dressing (recipe below)

Zest of 1 lemon

Toasted sesame seeds, for garnish

Chives and/or blossoms, for garnish

 

Bring a pot of salted water to a boil. 

Add the pasta and cook until just al dente. 

Rinse under cold water. Drain.

Heat the olive oil in a large skillet over medium-high heat. 

Add the green garlic and sauté until tender, 2 to 3 minutes. 

Add the asparagus and snow peas, season with salt and pepper, and sauté until the asparagus and snow peas are tender but still have a little bite, another 2 to 3 minutes. 

Transfer to a large bowl and set aside to cool.

Add the pasta to the bowl with the green garlic, asparagus, and snow peas.

Add the pea tendrils and mint. Add the dressing and toss to combine. 

Taste and season with salt and pepper. 

Top with lemon zest, sesame seeds, and chive blossoms.

 

Lemon-Ginger Miso Dressing:

 

Makes 1 1/2 cups

 

4 1/2 tablespoons white miso

3/4 cup olive oil

6 tablespoons lemon juice

4 1/2 tablespoons rice wine vinegar

2 garlic cloves, grated or crushed to a paste

1 1/2 tablespoons freshly grated ginger

1 1/2 teaspoons toasted sesame oil

Pinch of cayenne

 

In a small bowl, add all the ingredients. 

Whisk until the miso is well incorporated. 

If the dressing is too thick, add a little warm water, a tablespoon at a time, 

until the desired consistency is reached.

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{3}        Company Casserole, submitted by Pam in Kentucky

 

8 ounces egg noodles

1 lb lean ground beef

1 (15 ounce) cans tomato sauce

1 (8 ounce) packages fat free cream cheese

1/4 cup fat free sour cream

1 cup small curd cottage cheese

1/2 cup chopped green onion

2 tablespoons chopped green peppers

2 tablespoons melted butter

 

Cook noodles; drain and set aside.

Brown meat; drain.

Add tomato sauce to beef; remove from heat.

In a separate bowl, mix cream cheese, cottage cheese, sour cream, onions and peppers.

Butter a casserole dish and spread 1/2 the noodles in the bottom.

Cover noodles with 1/2 the cheese mixture, then 1/2 the meat mixture, then 1 more layer 

of noodles, then cheese mixture and then meat mixture.

Pour 2 tablespoons butter over top; press down slightly.

Bake at 375° for 1 hour to 1 hour 15 minute.

If drier casserole is desired, cook 15 minutes longer.

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{4}        Peanut Butter Potato Candy, submitted by Deb in Canada

 

1/4 cup unseasoned mashed potatoes

2 tablespoons milk

1 teaspoon vanilla extract

1 pinch salt

1 (16 ounce) package confectioners' sugar

1 tablespoon confectioners' sugar for dusting

1/3 cup peanut butter, or as needed

 

Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. 

Stir confectioners' sugar into potato mixture until a dough consistency is reached. 

Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.

 

Roll dough into a large rectangular shape on prepared surface. 

Spread enough peanut butter on top layer of dough to cover. 

Roll dough into a jelly roll shape; refrigerate roll for 1 hour. 

Slice dough into pinwheels to serve.

 

Here's another potato candy that tastes just like Almond Joys without the almonds! 

 

POTATO JOYS

 

1/2 cup unseasoned, well-mashed cooked potato

3 cups powdered (confectioners) sugar

1 cup flaked or shredded coconut

1 teaspoon pure vanilla extract

3 ounces semi-sweet chocolate

3 tablespoons butter

 

 

Bake or microwave the potato until a fork pierces it easily. 

While the mashed potatoes are still hot, beat in the powdered sugar and coconut; then add the vanilla extract. Press into a lightly greased 8-inch square pan; set aside.

 

In a saucepan over low heat, melt chocolate and butter, stirring occasionally. 

When melted, pour over top of the potato mixture. 

Refrigerate until set and then cut into squares. 

Store in an airtight container in the refrigerator.

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{5}          Cherry Pie Shakes, submitted by Andriann Richard in Louisville, Ky

 

4 servings; makes 4 1/2 cups (38 ounces)

 

4 sheets (65 grams) graham crackers, grind to crumbs in food processor

1 cup (160 grams) pitted Cherries

14 ounces any Milk (we like unsweetened Vanilla Almond Milk)

13 ounces Ice

Vanilla Stevia Drops or your favorite natural sweetener to taste

 

Optional:

Top with toasted nuts

Chocolate Sauce

Whipped Cream

 

Method:

Blend cherries, almond milk, ice and sweetener in your blender.

Assemble shakes with a few scoops of ground graham cracker crumbs. 

Serve with a long spoon and a straw.

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{6}       Raspberry Nut Pinwheels, submitted by Sally in Idaho,    grandmasal@gmail.com

 

This won first prize in a recipe contest.  The taste of raspberry and walnuts really comes through and they're so much fun to make!     

 

Yields about 3 1/2 dozen.           

 

from an on-line Newsletter

 

1/2 cup butter, softened        

1 cup sugar          

1 large egg    

1 tsp vanilla extract

2 cups all-purpose flour        

1 tsp baking powder     

1/4 cup seedless raspberry jam

3/4 cup finely chopped walnuts

 

In a large bowl, cream butter and sugar until light and fluffy.   

Beat in egg and vanilla. 

In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.

Roll out dough between two sheets of waxed paper into a 12-inch square.   

Remove waxed paper. 

Spread dough with jam; sprinkle with nuts.   

Roll up tightly, jelly-roll style; wrap in plastic wrap. 

Refrigerate 2 hours or until firm.

 

Preheat oven to 375 degrees.   

Unwrap dough and cut dough crosswise into 1/4-inch slices.  

Place 2 inches apart on ungreased baking sheets.   

Bake 9-12 minutes or until edges are light 

brown.   

Remove from pans to wire racks to cool.

 

1 cookie equals 79 calories, 4g fat (1g saturated fat), 11mg cholesterol, 27mg sodium, 

11g carbohydrate, trace fiber, 1g protein.       

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{7}     BBQ Corn on the Cob, submitted by Claudette in CA

 

4 fresh ears of corn, shucked and cleaned

3 Tbsp. butter, melted

1/4 Cup BBQ sauce

1/2 tsp. chili powder (I used chipotle chili powder)

 

Whisk together the last 3 ingredients. 

Heat your grill to med. high and once ready, 

place the corn on the grill and brush the top side with the sauce. Grill the corn until tender, about 15 minutes, rotating and brushing with more sauce every 5 minutes.

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{8}        Brown Sugar Meatloaf, submitted by Harold in New York

 

1/2 cup brown sugar, packed

1/2 cup ketchup

1 1/2 lbs lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup saltine crumbs, finely crushed

 

Preheat oven to 350 degrees.

Lightly grease a 5x9 inch loaf pan.

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.

Place on top of the ketchup.

Bake in preheated oven for 1 hour or until juices are clear.

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{9}      Tomato Chicken Parmesan, submitted by Jodi in Jackson, MO,  tigger63755@charter.net

 

Servings: 6      

 

2 eggs, beaten

1 cup grated Parmesan cheese

7 ounces seasoned bread crumbs

6 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

12 ounces pasta sauce

6 slices Monterey Jack cheese 

 

Preheat oven to 375 degrees F (190 degrees C). 

Pour beaten eggs into a shallow dish or bowl. 

In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. 

Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. 

In a large skillet, heat oil over medium high heat. 

Add coated chicken and sauté for about 8 to 10 minutes each side, or until chicken 

is cooked through and juices run clear. 

Pour tomato sauce into a lightly greased 9 x 13 inch baking dish. 

Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

{10}       Strawberry Oatmeal Bars, submitted by Karen G. in Markleville, IN,   gustin28@frontier.com   

 

Looking for a new summer treat? Here's a yummy one to try this weekend. 

It only takes 15-20 minutes to prep.

 

Ingredients

 

For the Strawberry Bars

1 cup old fashioned rolled oats (gluten free if needed)

3/4 cup white whole wheat flour (or substitute all purpose flour or 1:1 baking flour to make gluten free)

1/3 cup light brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy-free)

1 teaspoon cornstarch

1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)

1 tablespoon granulated sugar, divided

2 cups, small-diced strawberries (10 ounces)

 

For Vanilla Glaze (add if you like a sweeter bar)

1/2 cup powdered sugar, sifted

1/2 teaspoon pure vanilla extract

1 tablespoon milk (any kind you like)

 

Directions

 

Place a rack in the center of your oven and heat to 375 degrees F. 

Line an 8-by-8-inch baking pan with parchment paper so that the 

paper overhangs two sides like "handles."

 

In a medium bowl, combine the oats, 3/4 cup flour, brown sugar, ginger, and salt. 

Pour in the melted butter and stir until it forms clumps and the dry ingredients are 

evenly moistened. 

Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the 

bottom of the prepared pan.

 

Scatter half of the strawberries over the crust. 

Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice, and 1/2 tablespoon 

of the granulated sugar. 

Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. 

Sprinkle the reserved crumbs evenly over the top. 

You will have some fruit showing through.

 

Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty 

and looks golden. 

Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

 

While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, 

vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. 

Using the parchment paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

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{11}    Pea, Fennel and Mint Spaghetti, submitted by Laurel in Australia,  tomee@ozemail.com.au

 

Recipe serves 4

 

400g (14oz) spaghetti

1 tablespoon olive oil

1 onion, finely chopped

1/2 cup chicken stock

1/3 cup pouring cream

3 cups frozen peas, defrosted

1/3 cup mint leaves, torn

1/4 cup lemon juice

2/3 cup grated parmesan cheese

2 bulbs baby fennel, finely sliced

shaved parmesan cheese to serve

 

Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente.

Drain and return to the pan.

While the pasta is cooking, heat a medium saucepan over medium-high heat - add the oil and onion and cook for 3 minutes until onion is softened. 

Add the stock, cream and peas - cover and simmer for about 2 minutes or until the peas are tender. 

Mash or process half the pea mixture to a coarse consistency.

Toss both the pea mixtures, mint, lemon juice, parmesan and fennel through the pasta. 

Top with shaved parmesan.

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{12}      Molasses Bread, submitted by Hilda in Kentucky,   hpalfrey@mrtc.com

2 cups boiling water                       

1 cup quick-cooking oats                                          

1 package (1.4 ounce) active dry yeast                     1/2 cup warm water (110° to 115°)                            1/2 cup molasses                             

1 tablespoon oil                                                           1 teaspoon salt                                

6 to 6-1/2 cups all-purpose flour                               1 teaspoon butter, melted

 

In a bowl, pour boiling water over oats. 

Let stand until mixture cools to 110° to 115°, stirring occasionally. 

In a bowl, dissolve yeast in warm water. 

Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. 

Stir in enough remaining flour to form a soft dough. 

Turn onto a floured surface; knead until smooth about 6-8 minutes. 

Place in a bowl coated with cooking spray, turning once to coat top. 

Cover and let rise in a warm place until doubled, about 1-1/2 hours.  

Punch dough down. 

Turn onto a lightly floured surface; divide in half. Shape into loaves. 

Place in two 9-in. x 5-in. loaf pans coated with cooking spray. 

Cover and let rise until doubled, about 1 hour. 

Bake at 350° for 40-45 minutes.

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{13}       Lemon Basil and Mushroom Soup, submitted by Muriel,  Muriel@wenells.us  

Recipe By: Food 52
 
Serving Size: 6
 
Ingredients:
 
8 cups chicken stock, divided
1/2 cup wild rice
1/4 cup basmati rice
2 tablespoons butter, unsalted
1 cup yellow onion, I was generous, cut in small dice
1/4 teaspoon salt, plus more to taste
2 stalks celery, cut in small dice
2 sliced carrots
1 pound button mushrooms, cleaned and diced
4 cloves garlic, minced or pressed 
12 ounces cream cheese, room temp
1/2 cup fresh basil, minced, or 1 T dried
2 teaspoons thyme, fresh
2 cups cooked chicken, diced, or shredded 
 
optional
1/4 cup lemon juice, fresh squeezed
1/2 teaspoon black pepper
 
Directions:
 
In a medium saucepan, combine 3 cups of the chicken stock with the wild rice and basmati rice. 
Cover and bring to a boil, and then let it simmer for 30 minutes (the rice may be a bit undercooked, but you will be adding it to the soup later). 
Remove the pan from the heat and set aside. (I would cook a bit longer).
 
In a large stock pot, melt the butter and ad the onions and 1/4 teaspoon salt. 
Salute the onions for 2 to 3 minutes. 
Add the celery and carrots and continue to cook until the vegetables begin to soften, 3 to 4 minutes more. 
Add the mushrooms and continue cooking for another 2 to 3 minutes. 
Add the garlic and cook for 30 more seconds . 
Add the cooked rice and any leftover liquid to the stockpot. 
Add the remaining 5 cups of chicken stock and bring to a boil. 
Reduce the heat and let simmer while you prepare the cream cheese.
 
Place the cream cheese in a separate bowl along with the basil and thyme. 
Using an immersion blender, blend the cream cheese and herbs together. 
Slowly add 2 cups of the simmered stock to the bowl (try to get only the stock, but a few vegetables and a bit of rice if fine) and blend until everything is combined and very smooth.
 (You can also do this using a blender or food processor if you do not have an immersion blender). 
Add the cream cheese mixture back into the soup. 
Add the chicken if using, and heat the soup through. 
 
Take the soup off the heat and add the lemon juice and black pepper. 
Taste the soup and add more salt if needed.
 
This is very pretty - the cream cheese sauce is very green. It’s delicious and very hearty. 
I’d say serves more than 8. I was generous with the veggies. I like a very hearty soup. 
I also cooked the veggies longer and the combined soup longer. 
Add the cream cheese only long enough to heat it along with the chicken. 
A definite keeper.
It also needed more salt.
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{14}       Favorite Chicken Potpie, submitted by Nadine in MO

 

2 cups diced peeled potatoes 

1-3/4 cups sliced carrots 

1 cup butter, cubed 

2/3 cup chopped onion 

1 cup all-purpose flour 

1-3/4 teaspoons salt 

1 teaspoon dried thyme 

3/4 teaspoon pepper 

3 cups chicken broth 

1-1/2 cups milk 

4 cups cubed cooked chicken 

1 cup frozen peas 

1 cup frozen corn 

2 packages (14.1 ounces each) refrigerated pie pastry 

 

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. 

Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.  

In a large skillet, heat butter over medium-high heat. 

Add onion; cook and stir until tender. 

Stir in flour and seasonings until blended. 

Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. 

Stir in chicken, peas, corn and potato mixture; remove from heat. 

Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. 

Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.  

Bake 35-40 minutes or until crust is lightly browned. 

Let stand 15 minutes before cutting. 

Freeze option: Cover and freeze unbaked pies. 

To use, remove from freezer 30 minutes before baking (do not thaw). 

Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. 

Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until 

crust is golden brown and a thermometer inserted in center reads 165°. 

Yield: 2 potpies (8 servings each). 

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{15}       Cauliflower “Potato” Salad, submitted by Vicki in Sarasota

 

From SBD forum.

 

1 medium head cauliflower, broken into small florets

1/2 cup mayonnaise (light or fat-free okay, but watch the sugar count)

2 tablespoons lemon juice

2 packets Splenda

1/2 teaspoon dried mustard (prepared Dijon works too)

3 green onions, chopped

1 very finely chopped jalapeno pepper

Salt and pepper to taste

 

Cook cauliflower in large pot of boiling salted water for 10 minutes, or until tender. 

Drain and rinse under cold water; pat dry.

 

In large bowl, mix together Mayo, lemon juice, Splenda, and mustard. 

Add cauliflower, green onions and jalapeno. 

Mix well to evenly coat. 

Add salt and pepper to taste. 

Chill at least 30 minutes (overnight is better).

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{16}       Breakfast Cookies, submitted by Sherril Gerard in Santa Ana, CA,   billnsherril@earthlink.com

 

These are wonderful and easy…..Great for a family that is often “On the Run"

Makes 30 cookies

Prep Time: 25 Minutes  Cook Time: 8 Minutes

Ready in: 45 Minutes

Ingredients:

 

   2 cups brown sugar                       

   2-1/2 cups rolled oats

   4 cups all-purpose flour               

   1 Tbsp. baking soda

   1 tsp. baking powder                     

   1 tsp. salt

   1-1/2 tsp. ground cinnamon         

   1/4 cup canola oil

   1/2 cup prune puree                    

   2 Tbsp. water

   5 egg whites                                  

   1-1/2 tsp. vanilla extract

   3/4 cup raisins                            

   1/4 cup chopped walnuts

   1/3 cup chopped dried apricots

 

Directions:

 

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheets or line with parchment paper.

In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon.

Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. 

Mix until well blended. Stir in the raisins, walnuts and apricots. 

Scoop cookies using an ice cream scoop, or roll into golf ball sized balls.

Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. 

These cookies do not flatten very much while baking.

In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies.  

Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

"These turn out exactly like Bakers breakfast cookies! The trick is to

under-bake them a little bit, and the result is the soft cakey cookie you know and love! "

 

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{17}       Pork & Cider Crisp, submitted by Judy in Brooksville, Florida,   J731I@aol.com

 

1/4 Cup flour

4 shoulder chops, about 1" thick

1/4 Cup butter

1 small onion

1/4 tsp. salt

2 large apples, peeled, cored & chopped

1 Tbsp. cornstarch

1 tsp. ground cinnamon

1 Cup apple juice or cider

1 Tbsp. light brown sugar

 

In shallow dish, completely coat chops with flour.

In a large skillet, melt butter over medium-high heat; add pork chops and cook, uncovered, about 5 minutes on each side, until browned.  Add onion, salt & apples cover & cook additional 10 minutes, turning chops once.  

In a small bowl, combine remaining ingredients, mix well & add to skillet.

Reduce heat & continue cooking 3-4 minutes or until sauce begins to thicken, serve chops topped with sauce.

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{18}       Potato Salad ("Rasols"), submitted by Pat,    pplummer@carolina.rr.com  

 

There are as many variants of this as there are Latvians! Therefore, I have designated a lot of items as "optional" which many a Latvian cook would deem "essential".

This salad is always much better on the second, or even third, day. If you are able, it is always better to make it a day ahead of time, and let it "marinate" in the fridge in its salad dressing, at least overnight.

 

Potato salad ingredients

 

6 potatoes

6 eggs

6 pickles

6 pickled beets, or equivalent in sliced pickled beets (optional)

1 apple (optional)

Salad dressing ingredients

 

3 large dollops mayonnaise (Hellman's, if possible)      

1 - 2 large dollops sour cream          

1 - 3 teaspoons mustard      5 - 15 ml

1 - 3 teaspoons vinegar       5 - 15 ml

1/4 1/2 teaspoon salt         1 - 2 ml

1/4 teaspoon pepper            1 ml

1 teaspoon Worcestershire sauce      5 ml (optional)

 

Boil potatoes until fairly soft (but not until they are falling apart). Hard boil eggs. 

Remove skins from potatoes, and shells from eggs. 

Dice into fairly large chunks (about ½ inch (1 - 1.5 cm) in diameter). 

Dice optional ingredients into smaller pieces. 

Put all diced ingredients into a very large bowl.

 

Make salad dressing. Start with smaller amounts, and keep adding sour cream, vinegar, 

mustard, etc. until it tastes good to you. 

The salad dressing should taste somewhat salty and tart.

 

Add salad dressing to diced ingredients. Stir well. Cover.  Refrigerate at least overnight.

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{19}     Rhubarb Bread, submitted by Karen Gardner in Sheridan, Wyoming,   varieze@actaccess.net 

 

1 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla

1 1/2 cups brown sugar

2/3 cup vegetable oil

1 egg

2 1/2 cups all-purpose flour

1/2 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups chopped rhubarb

1/2 cup chopped walnuts

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 tablespoon butter, melted:

1/2 cup rolled oats

1 tablespoon flour

 

Preheat oven to 350F. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand

For 10 minutes.

 

In a large bowl, mix together 1 1/2 cups brown sugar, oil and

Egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.

Fold in rhubarb and nuts. Pour batter into prepared loaf pans.

 

In a small bowl, combine 1/4 cup brown sugar, cinnamon, butter,

Rolled oats, and flour. Sprinkle this mixture over the unbaked

Loaves. Bake in preheated oven for 50 - 60 minutes, until a

Toothpick inserted into center of a loaf comes out clean. 

 

Makes 2 loaves

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{20}        Mexican Squash Dish, submitted by Lin in Piney Woods of East Texas,   apollo@consolidated.net 

 

5-8 yellow squash
3 T minced onion
6 T butter
1 1/2 cup cheddar grated cheese
1/2 can Rotel
salt and pepper
cracker crumbs

Slice squash and cook in small amount of water with onion until tender.  

Drain squash and place in casserole with 4 T butter, cheese tomatoes, green chilies 

and salt and pepper. Stir well and melt remaining butter and pour over the squash mixture.  

Top with crackers. Bake at 250 for 30 min.  

 

serves 6

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{21}      Lemon Biscuits, submitted by SunDance in Sterling, VA,     sundnz@comcast.net

 

2 cups (500 ml) all-purpose flour

1 Tbsp. (15 ml) baking powder

1 Tbsp. (15 ml) sugar

1 tsp (5 ml) grated lemon zest

1/2 tsp (2 ml) salt

5 Tbsp. (75 ml) cold butter cut into small pieces

3/4 cup (180 ml) half-and-half, milk, or heavy cream

 

Combine the flour, baking powder, sugar, lemon zest, and salt in

a mixing bowl. Add the butter and cut in using a pastry knife or

a pair of dinner knives until the mixture resembles coarse crumbs.

Add the half-and-half and stir with a fork just until the mixture holds together. Turn onto a floured surface and pat the dough into a circle 1/2 inch (1.25 cm) thick. Cut into circles with a floured biscuit cutter and place on an ungreased baking sheet. Reroll the scraps and cut into biscuits. Bake in a preheated 450F (230C)

oven until golden brown, about 10 minutes. 

Makes about 12 2-inch (5 cm) biscuits.

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{22}       Louisiana Shrimp Shakshuka, submitted by Diana in Bucks County, PA,   dsg49@aol.com

recipe from Parade Magazine, Sunday, June 12, 2016, p 18.

2-4 Tbsp extra-virgin olive oil

8 okra pods, cut in half lengthwise

1 cup sliced cherry tomatoes

2/3 cup thinly sliced onions

2/3 cup thinly sliced red bell pepper

2 minced garlic cloves

2 cups tomato sauce

1 cup blanched and peeled fava beans (can substitute edamame)

1/2 tsp Kosher salt

4 eggs

8 large peeled and deveined shrimp

4 Tbsp thinly sliced green onions

Hot sauce to taste

Olive oil to taste

Pita bread

 

Heat olive oil in a medium skillet over medium-high heat. 

Add okra; sauté 5 minutes or until tender and browned in spots. 

Remove from pan to a medium bowl. 

Add cherry tomatoes to pan; cook 1 minute or until blistered. 

Add onions, peppers and garlic; cook 3-4 minutes until tender. 

Stir in tomato sauce, saved okra and salt; bring to a simmer. 

Crack eggs into pan. Add shrimp to pan where eggs are not. 

Cover and reduce heat to medium; cook 3-4 minutes or until eggs are set. 

Sprinkle with green onions and serve with hot sauce and drizzle with olive oil. 

Serve with pita bread. 

Serves 4

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{23}       Buffet Tuna Platter, submitted by Freddie in San Antonio, Texas,   freddiebjohnson@prodigy.net 

I've made this many times over the years.  Great for a buffet, especially in hot weather.  

See my notes at the end of the recipe.

Serving Size  : 6     

DRESSING

3/4 cup Extra virgin olive oil

1/4 cup Balsamic or red wine vinegar

1 teaspoon Dried parsley flakes

1/2 teaspoon Dried dill weed

1/4 teaspoon Garlic powder

1/4 teaspoon Dried basil leaves

1/4 teaspoon Dried oregano

1/2 teaspoon Salt

 

SALAD

1 can  French-style green beans, 14 - 15 oz can -- drained

2 cans  water pack chunk tuna -- 6-1/2 oz ea *

6 medium  Roma tomatoes. cored and -- cut in 4 wedges each

1 14 oz can  Artichoke hearts -- drained & quartered

1/4 cup  Ripe olives -- slice

1 bunch  Curley parsley -- stemmed

1 16 inch  beautiful serving platter, oval, round, square or rectangular*

 

DRESSING-Combine all ingredients in jar and shake well. 

SALAD-Place tuna in center of platter. Arrange French-cut beans around tuna. 

Place tomato wedges alternately with artichokes around the edge of the platter. 

Sprinkle with olives and pour dressing over salad..

Rinse stemmed parsley in ice water to make the color vibrant and crisp it up.  

Tuck the parsley all around the outside edge of  the platter .

 

I've made this many times and it's always a hit.  

The dressing looks like gravy but is delicious!  I use Balsamic vinegar.   

If you'd prefer it to look more like dressing, use the red wine vinegar.   

 

* NOTE:  I always use imported tuna in oil.   

 

7-25-13.  I made this on Nanna's 1930s cut glass platter.  

This time I used the sweet little yellow/orange tomatoes instead of wedges because Erin loves those the best and she's coming for lunch.  I was out of dried basil and so use dried tarragon instead.  As usual, I used balsamic vinegar.    

 

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NOTES : *I've done this for buffets on crystal and on white china.  

It would also be pretty on silver or pewter.  

I did it again 5/31/02 doubling the recipe and using balsamic vinegar.  

I used  regular tomatoes but only one can of artichoke hearts.  

Such a good recipe! and so nice on a buffet!  F.J.

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