I had hoped to send this a couple days ago, but just got too covered up! We're leaving for FL a day early, HOPING to beat the winter blizzard heading our way!
I normally edit this newsletter, turning t. into tsp., T into Tbsp., but not this time. We're leaving in a couple hours. We'll be back the end of Jan. You all stay warm, (not Laurel and others down under, they're having an unprecedented heat wave! Stay safe.. See you in Feb.
Jodi
Happy New Year Everyone!!!! 😊
{1} My Mother's Vegetarian Casserole, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
https://lisarobertson.com/vegetarian-casserole/
Recipe courtesy of Lisa Robertson
Note: the G.. Washington Broth is vital. It will not taste the same without it.
In a large mixing bowl combine:
1/2 c butter, melted
5 eggs
24 oz small curd cottage cheese
1/2 c chopped pecans
1 white onion diced fine
G.Washington Broth, 2 packets Rich Brown, 1 packet Golden
7 oz Original Special K, crushed small
Combine and put in large, greased casserole dish, (so it won't stick)
cover with tin foil and bake at 350 for 45 minutes
remove Tin foil and bake 15 minutes more
you can leave it in a little longer if you like.
The edges and top getting a nice browned finish really makes it good!
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Creamy Cauliflower Mushroom Risotto, submitted by Theresa, careese-forever@hotmail.com
https://alldayidreamaboutfood.com/low-carb-cauliflower-mushroom-risotto/
This creamy mushroom cauliflower rice is the perfect low carb side dish.
It's so rich and delicious, you won't believe it's grain-free.
yield: 4 servings
1/4 cup butter
8 ounces mushrooms, chopped
2 cloves garlic, minced
Salt and pepper to taste
12 ounces riced cauliflower (the frozen version works just as well as the fresh, no need to thaw)
1/4 cup dry white wine
1/4 to 1/2 cup chicken broth
2 to 4 tbsp heavy cream
Copious amounts of grated parmesan cheese (okay, about 1/2 cup to start...add more as desired)
In a large saute pan, heat butter over medium heat until melted and hot.
Add chopped mushrooms and garlic and sauté until mushrooms are tender and
just turning golden brown. Season with salt and pepper.
Reduce heat to medium low, add cauliflower, and toss to coat in the butter.
Add white wine and cook until the liquid has bubbled away.
Add broth a few tbsp at a time, stirring frequently and letting it evaporate
each time.
When cauliflower is becoming tender, add a little more broth and a few tbsp of cream.
Cover with a lid and continue to cook, allowing the cauliflower to steam, until tender
(adding a bit more broth and/or cream if needed).
Stir in the parmesan and add any additional salt and pepper to taste.
Serve with additional grated parmesan as desired.
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Lemon Butter Chicken, submitted by Theresa, careese-forever@hotmail.com
http://damndelicious.net/2014/12/31/lemon-butter-chicken/
8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped
Preheat oven to 400 degrees F.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat.
Add chicken, skin-side down, and sear both sides until golden brown, about 2-3
minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet.
Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted
and the sauce has slightly thickened,
about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature
of 165 degrees F, about 25-30 minutes.
Serve immediately.
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{2} Sour Orange Pie, submitted by Muriel, Muriel@wenells.us
Recipe By: Cook's CountrY
Yield: 9" pie
Ingredients:
CRUST:
5 ounces animal crackers
3 tablespoons sugar
pinch salt
4 tablespoons butter, unsalted, melted
FILLING:
1 can sweetened condensed milk, 14 ounces
6 tablespoons frozen orange juice concentrate, thawed
4 large egg yolks
2 teaspoons lemon zest, grated
6 tablespoons lemon juice, both from 2 lemons
1 teaspoon orange zest, grated
pinch salt
WHIPPED CREAM:
3/4 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon orange zest, grated
Directions:
If sour oranges are available, use 3/4 cup of strained sour orange juice
in place of
the lemon juice and orange juice concentrate.
Minute Main Original Frozen is their favorite orange juice concentrate.
Depending on the brand, 5 ounces is between 80 to 90 crackers.
I looked it up sour oranges are not common.
They are green and bumpy on the outside and the size of key limes.
So this recipe gives what to do if you don't have them.
FOR THE CRUST: Adjust oven rack to middle position and heave oven to 325 degrees.
Process crackers, sugar and salt in food processor until fine ground, about 30
seconds.. Add melted butter and pulse until combined, about 8 pulses.
Transfer crumbs to 9 inch pie plate.
Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of
pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes.
Let cool completely, about 30 minutes.
FOR THE FILLING: Whisk all ingredients in bowl until fully combined.
Pour filling into cooled crust.
Bake pie until center jiggles slightly when shaken, 15 to 17 minutes.
Let cool completely.
Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap
and refrigerate for up to 24 hours.
FOR THE WHIPPED CREAM:
Whisk cream, sugar, and orange zest in medium bowl until stiff peaks form, 2 to 4
minutes.. Slice chilled pie and serve with whipped cream.
I'd never had this before.
It's just delicious. Orange flavor with a tart edge.
Reminds us a lot of key lime pie. YUM. A keeper.
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{3} Banana Tea Loaf, submitted by Linda on Long Island New York
Sift into a mixing bowl 1 3/4 cup flour, 3/4 tsp baking soda, 1 1/4 tsp cream of tartar, 1/2 tsp salt.
Mix into a blender container put 2 eggs, 1/2 cup soft butter or shortening, 2 sliced ripe bananas and
3/4 cup sugar. Cover and blend 20 seconds. Pour over dry ingredients and mix just to combine.
Turn into a greased loaf pan (8x4 inches) and bake in a preheated 350 F oven for about 45 min or until
a toothpick comes out clean.
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{4} Dry Rub Baby Back Ribs, submitted by Vicki in Sarasota
1 tsp. Paprika
1 1/2 tsp.Packed dark brown sugar
1 1/2 tsp.Finely grated orange zest
1 1/2 tsp salt
3/4 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp cayenne pepper, or to taste
4 lb baby back ribs, cut into 2 rib portions
In small bowl, stir together all ingredients, except the ribs.
Rub spice mixture all over the ribs.
Cover and refrigerate for at least 2 hours, and up to 24 hours.
Preheat oven to 400 F. Place the ribs in a roasting pan.
Bake for 1 hour.
Makes 6 servings of delish ribs!!!!
From: The Deen Brothers Cookbook
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{5} Grilled Chicken Wings with 9 Spice Dry Rub, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: http://www.foodandwine.com/recipes/grilled-chicken-wings-9-spice-dry-rub/print
About: For extra-juicy chicken, chef Timothy Hollingsworth brines his wings for three hours before tossing them in his go-to spice rub.
ACTIVE: 30 MIN, TOTAL TIME: 4 HR,
SERVINGS: 6
Ingredients
Brined Wings
1/2 cup kosher salt
3 tablespoons light brown sugar
2 garlic cloves
1 teaspoon whole black peppercorns
1 bay leaf
3 pounds chicken wings, tips discarded and wings split
Dry Rub
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup sweet paprika
1 tablespoon kosher salt
1 tablespoon granulated onion
3/4 tablespoon black pepper
1/2 tablespoon dry sage
1/2 tablespoon dry mustard
1/2 tablespoon ground ginger
1/2 tablespoon cayenne
Canola oil, for brushing
Lime wedges, for serving
Instructions
BRINE THE WINGS
In a large saucepan, combine the salt, sugar, garlic, peppercorns and bay leaf with 2 quarts
of water and bring to a boil. Cook over moderate heat, stirring, until the sugar and salt dissolve,
about 3 minutes. Let cool to room temperature.
In a large bowl, pour the brine over the chicken wings. Cover and refrigerate for 3 hours.
Meanwhile Make The Rub
In a bowl, mix all of the ingredients except the oil and lime.
Light a grill and oil the grate. Drain the wings and pat dry with paper towels.
In a large bowl, toss the wings with 1/3 cup of the dry rub.
Grill over moderate heat, turning, until nicely charred and cooked through, about 15 minutes.
Serve hot with lime wedges.
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{6} Crab Cake Chowder, submitted by Jodi in Jackson, MO, tigger63755@charter.net
1 lb. crab meat (I used claw meat instead of lump)
2 Tbsp. olive oil
1-1/2 cup onion, chopped
1-1/2 cup celery, chopped
1-1/4 cup bell peppers, chopped (any color, I used red and orange)
1 lb. Yukon gold potatoes, washed and chopped into a small dice
1-1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne
2 tsp. Old Bay seasoning
2 tsp. Worcestershire sauce
1/4 cup heavy cream
2 cups 2% milk
3 Tbsp. flour
4 cups chicken stock
1/2 cup white wine
For the Topping:
2 Tbsp. butter
1 cup panko bread crumbs
1 Tbsp. fresh thyme, chopped
1/4 tsp. Old Bay seasoning
Add the olive oil to a large pot over medium heat.
Add in the potatoes, onion, celery and bell peppers and stir.
Season with salt, pepper, cayenne and the Old Bay.
Let cook, stirring occasionally, for 15 minutes until the potatoes begin to get soft.
Carefully pour in the wine and let it cook down for a minute.
Next add in the chicken stock and the Worcestershire sauce,
stir and let simmer with the lid partially covered for 20 minutes.
In a large bowl or measuring cup, combine the milk and the cream.
Whisk the flour into the milk and cream mixture until it's well combined and there are no lumps.
After the 20 minutes are up, remove the lid from the pot and stir.
Slowly pour in the milk and cream mixture, whisking as you go.
Bring the chowder back up to a boil and simmer, uncovered, for 15 minutes.
While the soup is simmering, make the panko topping.
Melt the butter in a skillet and then add the panko breadcrumbs,
stirring to combine them with all the butter.
Add in the fresh thyme and the Old Bay Seasoning and stir.
Let cook for about 5 minutes, stirring, until the breadcrumbs toast and get brown in color.
Remove to a bowl to cool.
To serve, add a couple of large ladles of chowder to a bowl and top with the crispy panko topping.
Serves: 6 Calories: 402 Fat: 12g Saturated Fat: 5g : 5g Carbs: 45g Sugar: 12g: 1352mg Fiber:
4g Protein: 25g Cholesterol: 102mg
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Bacon-Pecan Stuffed Mushrooms, submitted by Jodi in Jackson, MO, tigger63755@charter.net
4 tablespoons butter, divided
2 tablespoons canola oil
12 large fresh mushrooms (about 1 pound), stems removed
1/4 teaspoon salt
2 tablespoons finely chopped onion
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 tablespoons chopped pecans
2 tablespoons sherry or beef broth
2 tablespoons sour cream
2 tablespoons minced fresh chives
Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat.
Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt.
Remove with tongs; drain on paper towels, stem side down.
In same pan, heat remaining butter over medium-high heat.
Add onion; cook and stir until tender.
Remove from heat; stir in remaining ingredients. Spoon into mushroom caps.
Place on a broiler pan. Broil 5 inches from heat 2 to 3 minutes or until filling is browned.
Yield: 1 dozen
Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender.
Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
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{7} Crack Potatoes, submitted by John in New York
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits (I use Real BACON!!!)
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes
Combine first 4 ingredients, mix in hash browns. /
Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
*I divided the potatoes into 3 small 7x7 disposable foil pans
and froze them.. I wrapped them with plastic wrap
and then foil.
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{8} No Bake - Pecan Coconut Praline Cookies, submitted by Claudette in CA
Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut
Set pecans, coconut, and vanilla off to the side
Mix sugar, evap milk, corn syrup, and butter in large saucepan.
Bring to a rolling boil & boil for 3 minutes.
Remove from heat & add pecans, coconut, and vanilla
Stir for about 4 minutes.
Take a spoonful of batter and place on wax paper.. Let it sit until batter has
hardened.
Remove from paper and enjoy.
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{9} German Chocolate Zucchini Cake, submitted by Pam in Kentucky
http://lowcarbyum.com/german-chocolate-zucchini-cake-gluten-free/
CAKE:
½ cup coconut flour
½ cup unsweetened cocoa powder
1 cup sweetener, I used 1/2 cup Stevia Blend
½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ cup coconut oil, liquified
4 large eggs, beaten
1 teaspoon vanilla
2 cups zucchini, shredded and drained
½ cup sugar free chocolate chips, optional
PECAN COCONUT FROSTING:
½ cup almond milk
½ cup sweetener, I used Swerve Confectioners Powder
1 egg yolk
¼ cup butter
¼ teaspoon xanthan gum
½ teaspoon vanilla extract
¾ cup unsweetened shredded coconut
½ cup chopped pecans
CAKE:
Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
Pour mixture into greased pan (I used a 9×9).
Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
FROSTING:
Combine almond milk, sweetener, egg yolk and butter in a saucepan.
Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
Continue heating until thickened.
Remove from heat and stir in vanilla, coconut and pecans.
Spread mixture over cooled cake.
Note:
This German chocolate zucchini cake turned out to be a very moist cake as
I didn't drain the zucchini after it was shredded.
I did add quite a bit of zucchini as we had a lot on hand. I wanted it to be
very rich so I added some sugar free chocolate chips, but those could be left out.
Makes 16 servings
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{10} Banana Chocolate Chip Shortbread Icebox Cake, submitted by Angie in Kentucky
http://www.crazyforcrust.com/2016/04/banana-chocolate-chip-shortbread-icebox-cake-recipe/
yield: 10-12 SERVINGS
1 box (3.4 ounces) instant banana pudding mix
1 1/2 cups nonfat milk
2 boxes (4.9 ounces each) Walkers Gluten Free Chocolate Chip Shortbread (or use any shortbread cookie flavor)
1 (8 ounce) container Cool Whip (light or fat-free is fine)
1 medium banana, sliced (plus more for garnish, if desired)
Mini Chocolate Chips, for garnish, optional
Whisk pudding mix and milk in a medium bowl.
Let sit to set up for about 5 minutes.
Place cookies in a single layer (about 9) in the bottom of an 8x8" baking dish.
Fold half the Cool Whip (about 1 cup) into the pudding.
Spread half the pudding mixture on top the cookies in the pan.
Arrange banana slices on top of the pudding, then spread half of the remaining Cool Whip
(about 1/2 cup) over the top of the bananas.
Reserve 1 cookie, then place the remaining ones in a single layer on top the Cool Whip,
cover it with the remaining pudding mixture and the rest of the Cool Whip.
Crush the reserved cookie and sprinkle it over the top, along with some mini chocolate
chips for garnish.
Cover and refrigerate for at least 4 hours or overnight before serving.
Store leftovers covered in the refrigerator for up to 3 days.
NOTES:
If you don't like Cool Whip, feel free to replace it with about 2 cups of freshly whipped
cream.
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{11} Strawberry Cream Cheese Coffee Cake, submitted by Sam in Colorado
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups strawberries, sliced ( I use entire 16 oz.. container)
1/4 cup brown sugar
1/2 cup chopped nuts
Preheat oven to 350°F.
Combine cream cheese, butter and sugar. Beat until light and fluffy.
Stir in milk, eggs and vanilla.
Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
Spread half the batter in a greased and floured 13x9 inch baking pan.
(The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread
them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how
it will turn out or how long you need to bake it.).
Spread berries evenly over batter. Dot remaining batter over berries.
Mix brown sugar and nuts; sprinkle evenly over cake.
Bake 40 minutes. Serve warm or cold.
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{12} Loaded Pinwheels, submitted by Harold in New York
8 oz pkg cream cheese (light) at room temp
1 tbsp mayonnaise
1 tbsp ranch dressing
1 tbsp parsley flakes
1 tsp dill weed
1/2 tsp garlic powder
1/2 tsp celery salt
Mix all together well.
Add
1/4 chopped cilantro
1/4 c each chopped green pepper, red pepper, cucumber, tomato
4oz can green chilies (drained well)
Blend lightly so you don't mush veggies.
5-6 whole wheat or spinach tortillas
Spread mixture over tortillas right to outside edges, roll them up and then
wrap tightly in plastic wrap. Refrigerate for a couple hours before slicing.
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{13} Chicken and Mushroom Casserole, submitted by Elaine in Texas
http://natashaskitchen.com/2011/04/17/chicken-and-mushroom-casserole/
4 -5 large boneless chicken breasts, trimmed and cut into 1 -inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour to coat the chicken
6 Tbsp olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced
Ingredients for the Sauce:
3 Tbsp unsalted butter
3 Tbsp all-purpose flour for the sauce
1 1/2 cups chicken broth
1 Tbsp lemon juice
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)
How to Make the Best Chicken Mushroom Casserole:
Season chicken with salt and pepper and dredge both sides in flour.
Heat 3 Tbsp oil in a large skillet over medium/high heat.
Once oil is hot, add chicken and saute until golden.
Work in batches if needed so you don't crowd your pan.
Don't worry about cooking the chicken through; it still needs to go in the oven.
Transfer chicken to a 13×9 casserole baking dish.
Wipe down the skillet with a paper towel.
Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute
until soft and golden.
Add garlic and saute another 1-2 minutes.
Spread mixture over the chicken.
In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp
butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and
whisk until smooth. Add 1 cup half & half and bring to a simmer.
Season with salt and pepper to taste.
Pour sauce over the chicken and mushrooms.
Cover with foil and bake at 350˚F for 45 minutes.
Serve warm or hot over mashed potatoes, pasta or rice.
Notes: Don't use a dutch oven for this recipe, it just doesn't turn out
right – I'm not sure why.
You can add artichoke to this, but don't try zucchini (turns to mush).
Oh and P.S. You can freeze leftovers.
One of my readers shared her method: "It works! I took the pan out of the
freezer, left it in the fridge most of the day and reheated it in a 350*
oven for about 40 minutes."
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{14} Meringue Roulade with Chocolate Mousse and Berries, submitted by Laurel in Australia, tomee@ozemail.com.au
Serves 8 - 10
Chocolate Mousse
100g dark chocolate
2 cups cream
1 tsp vanilla extract
Meringue Roulade
4 egg whites
2 tbsp cornflour
1 tsp vinegar
1 cup caster sugar (superfine sugar)
knob of butter and a little extra sugar to coat
To serve
1 cup raspberries, plus extra berries for garnish
extra chocolate for melting
To make the Chocolate Mousse, melt 100g dark chocolate carefully over low heat then stir
in ¼ cup of the cream until smooth. Cool.
Whip the remaining 1¾ cups cream with vanilla extract until it forms peaks then stir into
chocolate until evenly combined. Chill if not using at once. The mixture will firm further as it cools.
To make the Meringue Roulade, preheat oven to 160°C fan bake. Line a shallow sponge roll tin
(about 25cm x 35cm) with baking paper, trimming edges and corners to fit neatly.
Beat egg whites until fluffy then beat in cornflour and vinegar.
Gradually add sugar and beat until it forms stiff peaks and mixture is still just a bit gritty.
Spread mixture evenly into prepared tin and bake 12 minutes or until just set.
Don't overcook or it will crack when you roll it. Remove from oven and allow to cool for 5-10 minutes.
Take a piece of baking paper the same size as the tin and grease very lightly with butter then sprinkle
with caster sugar. Invert cooked roulade onto this and carefully remove top piece of baking paper.
When fully cool, spread roulade with Chocolate Mousse and raspberries and gently roll up, using the
buttered paper as a guide. Finish with the join at the base. Slide onto a platter and lift off the paper.
Chill or freeze until ready to serve.
Serve garnished with a drizzle of melted chocolate and a scattering of fresh berries.
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{15} Frozen Caramel-Apple Crunch Cake, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
1 box (8.94 oz) Nature Valley™ Crunchy Granola Bars, crushed into coarse crumbs
1/2 cup Gold Medal™ all-purpose flour
1/3 cup packed light brown sugar
6 tablespoons unsalted butter, melted
3 cups softened vanilla or cinnamon ice cream
3/4 can apple pie filling (chop up the apple pieces)
1/4 cup caramel sauce, plus extra for serving.
Preheat the oven to 350ºF. Place the Nature Valley granola bars in a food
processor and process to a coarse crumb consistency.
In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and
melted butter and stir to mix together.
Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes,
stirring occasionally. Let cool completely.
Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish.
Reserve the other half of the crumbs.
In a large mixing bowl, add the softened ice cream and stir in the apple pie pieces
and caramel sauce. Pour the mixture over the crumbs in the 8x8-inch baking dish.
Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for
at least 3 hours.
Cut into squares and serve with whipped cream and caramel sauce.
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{16} French Onion Soup Casserole, submitted by SunDance in Sterling, VA, sundnz@comcast.net
Serves 8
For the stew:
8 tablespoons (1 stick) unsalted butter, divided
7 large yellow onions (5 to 5 1/2 pounds total), halved and cut into 1/4-inch-thick slices
4 large shallots (about 8 ounces), peeled and cut into small dice
4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
6 cloves garlic, minced
5 stalks celery (about 12 ounces), including leaves, cut into small dice
5 carrots (about 8 ounces), peeled and cut into small dice
6 cups cremini and/or button mushrooms (about 1 1/2 pounds), sliced thinly
Cooking spray
1/4 cup all-purpose flour
1 cup dry Riesling wine
6 to 8 fresh sage leaves, minced, or 2 teaspoons dried sage
Leaves of 5 sprigs fresh thyme, finely chopped
1 (15-ounce) can white beans and their liquid (optional)
For the topping:
1 large baguette (about 1 pound), cut crosswise into 24 slices
12 ounces Gruyere, Comté, or Raclette cheese, shredded
4 tablespoons unsalted butter
Make the stew:
Heat 4 tablespoons of the butter in a large, heavy-bottomed pot or Dutch oven over
medium-high heat until melted and just beginning to foam.
Add the onions, shallots, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
Cook, stirring occasionally, until the onions are translucent and begin to brown on the
edges, 5 to 7 minutes.
Reduce the heat to low (or the lowest your stovetop will go) and cook, stirring occasionally
and adjusting the heat as needed, until the onions are completely softened and caramel
brown in color, about 30 minutes.
Add the garlic, celery, carrots, and mushrooms (add the mushrooms in batches if they do
not all not fit into your pot at once, as they will cook down and reduce in volume), and stir
to combine. Once you have added all the mushrooms, cover and cook 20 minutes more.
Arrange a rack in the middle of the oven and heat to 375°F.
Coat a 9x13-inch baking dish with cooking spray and set aside.
When the vegetables are ready, transfer them with a slotted spoon to a large bowl and set aside.
Pour the remaining vegetable cooking liquid into another bowl or a measuring cup with a spout; set aside.
Return the pot to high heat, add the remaining 4 tablespoons of butter, and cook until it is melted and
begins to foam. Add the flour, whisk to combine, and cook until it is golden-blonde in color, about 2 minutes.
Add the wine and whisk to combine.
Add the reserved vegetable cooking liquid and whisk to combine.
Add the sage, thyme, and remaining 3 teaspoons salt and whisk to combine.
Add the reserved cooked vegetables and beans and their liquid, if using, and stir to combine.
Pour the mixture into the casserole dish and spread into an even layer; set aside.
Make the crouton topping:
Arrange 12 of the bread slices on top of the casserole in a single layer, pushing them down gently into the
liquid and vegetables. Sprinkle with about half of the cheese.
Arrange the remaining 12 slices of bread over the cheese in a single layer, then sprinkle the remaining cheese
on top. Melt the butter in the microwave, then drizzle over the casserole.
Bake until the cheese is melted and the casserole is bubbly, 20 to 22 minutes. Serve immediately.
Recipe Notes
Make ahead: This recipe can be broken into parts and cooked over several days:
Make the onions one day, cook it with the vegetables the next, and make the sauce and put the casserole together
on the final day. Reheat the vegetable mixture before finishing the casserole.
Slow-cooker vegetable preparation: You can also make this recipe a second way, as a make-ahead,
if you are short on time.
Prepare the onions as written, but then transfer them and all the vegetables to a slow cooker, stir, and set at low or
medium-low and cook for 3 to 4 hours.
Then scoop the vegetables out, make the roux (flour and butter mixture) on the stove, add the wine and vegetable
cooking juices to the pan to make the sauce, and add the cooked vegetables as written.
Storage: This dish is best eaten fresh, as the bread absorbs liquid as it sits and the casserole will get soggy.
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
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{17} Wendy's Chili, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
2 lbs. Ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
Dash garlic powder
In large skillet, over medium-high heat, brown meat; drain fat.
Using a fork, crumble meat. Transfer to Dutch oven.
Add remaining ingredients to Dutch oven; reduce heat to low;
Bring to simmer; simmer 2 hours, stirring occasionally.
Serves 4-6
Here I am sliding in at the last minute......bitter cold here also with major
storm due in tonight...Jerry (my husband) is getting a workout & then some..
We live on a 700 ft drive....thank goodness for the tractor!!
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{18} Brie & Sausage Brunch Bake, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 lb bulk Italian sausage (I change it up and use ground beef)
1 small onion, chopped
1/2 cup chopped red bell peppers
8 cubed day-old sourdough bread
2/3 cup grated Parmesan cheese
2 Tbsp minced fresh basil or 2 tsp dried basil
8 eggs
2 cups heavy whipping cream
1 Tbsp Dijon mustard
1 tsp ground black pepper
1/2 tsp salt (optional)
3/4 cup shredded part-skim mozzarella cheese
3 green onion, sliced
In a large skillet, cook sausage, bell pepper and onion over medium heat until meat is no longer pink; drain.
Place bread cubes in a greased 13X9-inch baking dish. Layer with sausage mixture,
Brie, basil, and Parmesan cheese.
In a large bowl, whisk eggs cream, mustard, black pepper, and salt; pour over top sausage and cheese.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F.
Bake uncovered 35-40 minutes until knife inserted near the center comes out clean.
Sprinkle with Mozzarella cheese. Bake 4-5 minutes or until cheese is melted.
Let stand 10 minutes before cutting. Sprinkle with green onion slices.
Serves 12
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{19} Basic Lemon Curd, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
Ingredients
3 eggs, slightly beaten
1/2 C. fresh lemon juice
zest of one lemon
3/4 C. sugar
1/4 C. butter, cut into cubes
Directions
In the top part of a double boiler, combine eggs and lemon juice.
Whisk and blend. Add lemon zest, sugar, and butter.
Cook over hot water until thickened, whisking constantly.
Test doneness by inserting a metal spoon into curd.
It should coat the back of the spoon like custard.
Cool and refrigerate until ready to use.
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{20} Crunchy Ramen Salad, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles
In a large skillet, heat 1 tablespoon oil over medium heat.
Add almonds and sunflower kernels; cook until toasted, about 4 minutes.
Cool.
In a large bowl, combine coleslaw mix, onions and red pepper.
In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning
packets and remaining oil. Pour over salad; toss to coat.
Refrigerate until serving. Break noodles into small pieces.
Just before serving, stir in noodles, almonds and sunflower kernels.
Yield: 16 servings (3/4 cup each)
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{21} Quick Cobbler, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
1 c flour
2 t baking powder
1 c sugar
2/3 c milk
1/2 stick of melted butter
Mix and pour batter, put can of sliced peaches over batter.
Cook until brown.
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{22} Holiday Divinity, submitted by Sally in Idaho, grandmasal@gmail..com
This from Helen in a Newsletter
Taste of Home
Yield: 40 servings — 1 1/4 lbs
2 cups sugar
1/2 cup water
1/3 cup light corn syrup
2 egg whites
1 tsp vanilla extract
1/8 tsp salt
1 cup chopped walnuts, toasted
1/4 cup diced candied cherries
1/4 cup diced candied pineapple
In a heavy saucepan, combine the sugar, water and corn syrup;
cook and stir until sugar is dissolved and mixture comes to a boil.
Cook over medium heat, without stirring, until a candy thermometer
reads 250° (hard-ball stage). Remove from the heat.
Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form.
With mixer running on high speed, carefully pour hot syrup in a slow,
steady stream into the mixing bowl. Add vanilla and salt.
Beat on high speed just until candy loses its gloss and holds its shape,
about 10 minutes. Stir in nuts and fruit.
Drop by tspfuls onto waxed paper. Store in airtight containers.
1 serving: 289 calories, 7g fat (0 saturated fat), 0 cholesterol,
59mg sodium, 56g carbohydrate (49g sugars, 1g fiber), 4g protein.
Posted by: "Jodi Thompson" <tigger63755@charter.net>
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