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Wednesday, September 30, 2009


Prep: 25 minutes; Cook: 5 minutes.


Makes 2 servings

2 tablespoons melted butter
4 slices sourdough or white sandwich bread
4 slices good-quality cooked ham
1 1/2 tablespoons Dijon mustard (optional)
1 cup grated Gruyère or Emmentaler cheese, divided
1 cup Mornay Sauce
2 eggs, cooked sunny-side up or over easy


1. Preheat broiler. Heat a large ovenproof skillet over medium-high heat. Butter bread on all sides, and top 2 of the slices with ham and, if desired, a smear of Dijon. Top with 1/2 cup cheese, and cover with remaining bread slices. Place sandwiches in skillet, pressing gently with back of spatula. Let cook about 1 to 2 minutes or until bottom is lightly golden.

2. Top sandwiches in skillet with Mornay Sauce and remaining 1/2 cup cheese. Place skillet in oven, and broil 2 to 3 minutes or until golden and bubbly, taking care not to burn. Top with egg, and serve immediately.

Kim Sunée, Cottage Living, JANUARY 2008

Scotch Pancakes (Bannocks)

1 cup quick cooking oatmeal

1 cup cornmeal
1/3 cup toasted diced almonds
1/2 tsp salt
1/2 tsp ground ginger
1 tbsp brown sugar
2 cups buttermilk
1 tbsp molasses
1 tsp grated lemon peel
2 eggs
2 tbsp melted butter

Combine dry ingredients plus nuts in large bowl. Combine buttermilk,
molasses and lemon peel in medium bowl; add eggs and butter, beating
until thoroughly mixed. Add buttermilk mixture to oatmeal mixture; mix
well. spoon batter about 1/4 inch thick on hot well greased heavy frypan
or griddle. Fry for about 10 minutes, then turn. Fry for 5 minutes
longer or until done. Cut or fold in half; spread with butter and
jelly. Maybe served with creamed chipped beef, shredded ham or slivered

National Grange
Bicentennial Year Cookbook (1976)
Submitted by Elsie Seaton
Whitehorn Grange, No 792
Whitehorn, California

Brie with Caramelized Onions and Mushrooms

Spoon this delicious mixture onto slices of crusty sourdough bread — heaven in each bite.

Servings: 8

1 tbsp (15 mL) butter
1 cup (250 mL) thinly sliced mushrooms
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) chicken stock
1 onion, thinly sliced
1-1/2 tsp (7 mL) balsamic vinegar
1 round (8 oz/230 g) brie cheese
1 tbsp (15 mL) chopped fresh parsley


In nonstick skillet, melt butter over medium-low heat; cook mushrooms, salt and pepper until slightly softened, about 3 minutes.

Add stock, onion and vinegar; bring to boil. Reduce heat to medium and cook, stirring occasionally, until no liquid remains and onion is softened, about 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature before continuing.)

Place Brie on parchment paper or foil-lined baking sheet; top with mushroom mixture. Bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Let stand for 5 minutes. Sprinkle with parsley.

May 2004

Ann's Ruby Chicken

•2 pounds Chicken, pieces

•1 medium Onions, chopped
•2 tablespoons Oil
•2 teaspoons Salt
•1 teaspoon Pumpkin pie spice
•1 can Orange juice, concentrated
•2 teaspoons Orange peel, grated
•1 pound Cranberries
•1 cup Sugar

Night before: Chop onions, thaw orange juice and chicken, measure spices. In
the morning: Add ingredients to crockpot. Cook 8−10 hours, till done. Serve
over hot cooked rice.

Tuesday, September 29, 2009

Richard's Sloppy Joes

Prep: 10 min., Cook: 20 min. Our adult taste-testers described this dish as mildly hot. If your family prefers less kick, adjust the amount of pickled jalapeños (and liquid from the jar) to suit their tastes.

Makes 6 to 8 servings

1 1/2 pounds lean ground beef
1 (14 1/2-ounce) can diced tomatoes
1 1/4 cups ketchup
1/2 cup bottled barbecue sauce
1 tablespoon Worcestershire sauce
2 tablespoons chopped pickled jalapeños (optional)
1 tablespoon liquid from pickled jalapeños (optional)
8 hamburger buns, toasted

Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain well. Return cooked beef to skillet.

Stir in tomatoes, next 3 ingredients, and, if desired, jalapeños and liquid. Reduce heat to low, and simmer 15 minutes or until thickened. Serve mixture on toasted buns.

Note: For testing purposes only, we used KC Masterpiece Original Barbecue Sauce.

Richard Coleman, Orange Park, Florida, Southern Living, MARCH 2006

Crustless Swiss Quiche

Taste of Home

I received this recipe from my mother-in-law, an all-around great cook. Everyone raves about her rich quiche when she serves it at card parties. I love to cook, but with a 4-month-old, I don't have a lot of time in the kitchen these days. -Marlene Kole, Highland Heights, Ohio

CATEGORY: Breakfast/Brunch
TIME: Prep: 15 min. + cooling Bake: 40 min.


1/2 cup butter
1/2 cup all-purpose flour
1-1/2 cups milk
2-1/2 cups 4% cottage cheese
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Dijon mustard
9 eggs
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3 cups (12 ounces) shredded Swiss cheese
1/3 cup grated Parmesan cheese


Melt butter in a medium saucepan. Stir in flour; cook and stir until bubbly. Gradually add milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes. Meanwhile, combine cottage cheese, baking powder, salt and mustard; set aside.

In a large mixing bowl, beat the eggs. Slowly add cream cheese, cottage cheese mixture and cream sauce. Fold in Swiss

and Parmesan cheeses. Pour into two greased 10-in. pie plates. Bake at 350° for 40 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 16-20 servings.

Creamy Pork & Apples With Cornmeal Biscuits

•1 small Onion, finely chopped

•3 cloves Garlic, minced
•2 large Tart green apples; peeled, cored and sliced
•2 teaspoons Each sugar and dry sage
•1/4 teaspoon Each white pepper and nutmeg
•2 1/2 pounds Boneless leg of pork or loin, trimmed/cut into 1" chunks
•3 tablespoons All purpose flour
•1/2 cup Dry white wine
•Cornmeal−yogurt biscuits*
•1−1/2 tablespoons Cornstarch
•1/3 cup Whipping cream

Ina 3 quart or larger electric slow cooker, combine onion, garlic and
apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat pork cubes
with flour, then arrange over apple mixture. Pour in wine. Cover and cook at
low setting until pork is very tender (7−8+hrs). When pork is almost done,
prepare Cornmeal−Yogurt biscuits. While biscuits are baking, mix cornstarch
and cream in a small bowl; blend into pork mixture. Increase cooker heat
setting to high. Cover and cook until sauce is hot and bubbly (10−15 more
minutes). Season to taste with salt. Arrange 6−8 biscuits around edge of
pork mixture in cooker. Serve remaining biscuits in a basket.

Cornmeal−Yogurt biscuts: In a large bowl, stir together 1 1/2 c.
all−purpose flour, 1/2 c. yellow cornmeal, 1 tbsp. baking powder, 1 tsp
sugar and 1/2 tsp. salt. Dice 1/3 cup cold butter or margarine; with a
pastry blender or 2 knives, cut butter into flour mixture until mix
resembles coarse crumbs. Add 3/4 cup plain nonfat yogurt; stir just until
mixture forms a sticky dough. Gather dough into a ball and knead gently on a
floured board; then roll or pat out about 1/2 inch thick. Using a floured 2
1/2" cutter, cut dough into 12 rounds. Place about 1" apart, on an ungreased
baking sheet. Bake in a 450 oven until golden brown, 10−12 minutes. Serve

Cranberry Pancakes

Makes 16 pancakes

Prep: 15 minutes
Cook: 2 minutes

1-1/2 cups cranberries, coarsely chopped
1/4 cup sugar
2 teaspoons finely shredded orange peel
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1/2 cup orange juice
3 tablespoons margarine or butter, melted
1 recipe Cranberry Syrup (see bottom)

1. In a small mixing bowl combine cranberries, sugar, and orange peel; set aside. In a large mixing bowl combine flour, baking powder, baking soda, and salt. In another mixing bowl combine egg, buttermilk, orange juice, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy. Fold in cranberry mixture.

2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.

3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cranberry Syrup. Makes 16 pancakes.

Nutty Cranberry Pancakes: Prepare as above, except stir 1/2 cup chopped walnuts into batter.


Cranberry Sauce

Start to Finish: 20 min.

1 cup sugar
1 cup water
2 cups cranberries (8 ounces)


1. In a medium saucepan combine sugar and water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries. Return to boiling; reduce heat. Boil gently, uncovered, over medium-high heat for 3 to 4 mintues or until skins pop, stirring occasionally.

2. Remove from heat. Serve warm or chilled with poultry or pork. Makes about 2 cups sauce (thirty-two 1-tablespoon servings).

Make-Ahead Tip: Prepare sauce; cover and chill up to 1 week.

Monday, September 28, 2009

Reuben Sandwiches

Servings: 4

1-1/2 cups (375 mL) sauerkraut
2 tsp (10 mL) butter
1 small onion, chopped
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) light mayonnaise
1/4 cup (50 mL) sweet relish
2 tbsp (25 mL) ketchup
8 slices pumpernickel bread
12 oz (375 g) shaved pastrami
4 slices swiss cheese

Rinse and drain sauerkraut. In nonstick skillet, melt butter over medium heat; cook sauerkraut, onion and pepper for 4 minutes.

In bowl, stir together mayonnaise, relish and ketchup; spread over bread. Divide sauerkraut mixture, pastrami and cheese evenly over half of the bread slices. Top with remaining bread. Press down lightly.

Place sandwiches on baking sheet. Broil, turning once, until cheese melts, about 5 minutes.

Orange Cranberry Oatmeal

"I never liked oatmeal until I jazzed it up with fruit and nuts," reports Jenni Oyler from Poughkeepsie, New York. "Wheat germ adds a great flavor and a nice nutritional boost."

CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep/Total Time: 15 min.

2 cups water
3 tablespoons orange juice concentrate
1 cup quick-cooking oats
1/3 cup toasted wheat germ
1/4 cup dried cranberries
1 can (11 ounces) mandarin oranges, drained
3 tablespoons brown sugar
1/4 cup chopped walnuts, optional


In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired. Yield: 4 servings.


Re: Orange Cranberry Oatmeal

This is sooo heavenly!!! I use pecans instead of walnuts and I serve it with vanilla yogurt. I didn't have wheat germ so I put in wheat bran and it was fine. I considered omitting it. I think that would work just fine as well. It is much better than it sounds!!!

Hot Dog Baked Beans

•4 pounds Canned baked beans

•1/4 teaspoon Onion powder
•1/4 cup Ketchup
•1/4 cup Sugar
•3/4 cup Onion, diced
•1/3 cup Light molasses
•1/4 cup Open Pit BBQ sauce w/onions
•1 pound Hotdogs, chopped

Put beans, onion, onion powder, molasses, ketchup, bbq sauce, sugar and hot
dogs in crockpot. Stir gently to mix. Cool on low for about 8 hours. If
sauce is runny, lift cover for last hour or two to let moisture evaporate.

Easy Ranch Dressing Cheese Ball

16 ounces cream cheese

12 ounces shredded sharp Cheddar cheese
1 package ranch dressing mix
Chopped pecans
4 pecan halves, for decoration

Mix together cream cheese, Cheddar and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to cover. Decorate the top with pecan halves.

Refrigerate at least a couple of hours or overnight before serving.

Sunday, September 27, 2009

Orange Gumdrops

Makes: about 72 pieces

Prep: 30 minutes

Cook: 22 minutes

1 cup sugar
1 cup light-colored corn syrup
3/4 cup water
1 1-3/4-ounce package powdered fruit pectin
1/2 teaspoon baking soda
1-1/2 teaspoons orange extract
1 teaspoon finely shredded orange peel
4 drops yellow food coloring
1 drop red food coloring


1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine the 1 cup sugar and the corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium-high heat, stirring occasionally, until the thermometer registers 280 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 10 minutes.

4. Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and baking soda. (Mixture will be foamy.) Cook over high heat to boiling, stirring constantly. This should take about 2 minutes. Remove saucepan from heat; set saucepan aside.

5. When sugar mixture has reached soft-crack stage, remove the saucepan from heat; remove candy thermometer from saucepan. Return pectin mixture to high heat; cook until mixture just begins to simmer. Gradually pour the hot sugar mixture in a thin stream (slightly less than 1/8-inch diameter) into the boiling pectin mixture, stirring constantly. This should take 1 to 2 minutes. Cook, stirring constantly, 1 minute more.

6. Remove saucepan from heat. Stir in orange extract, orange peel, and yellow and red food colorings. Pour candy mixture into prepared pan. Let stand about 2 hours or until firm.

7. When firm, use foil to lift candy out of pan. Use a buttered knife to cut candy into about 3/4-inch squares. Roll squares in additional sugar. Store loosely covered. Makes about 72 pieces.

Cinnamon Gumdrops: Prepare Orange Gumdrops as directed above, except substitute 3 drops oil of cinnamon and 7 drops red food coloring for the orange extract, orange peel, and yellow and red food colorings.

Mint Gumdrops: Prepare Orange Gumdrops as directed above, except substitute 3/4 teaspoon mint extract and 7 drops green food coloring for the orange extract, orange peel, and yellow and red food colorings.

Lemon Gumdrops: Prepare Orange Gumdrops as directed above, except substitute 1-1/2 teaspoons lemon extract, 1 teaspoon finely shredded lemon peel, and 7 drops yellow food coloring for the orange extract, orange peel, and yellow and red food colorings.

Green Onion Cakes

3 1/3 cups flour
1 1/4 cups boiling water
1/4 cup solid vegetable shortening or cooking oil
2 teaspoons sesame oil
1 cup chopped green onions
2 teaspoons salt
1/2 teaspoon white pepper
Cooking oil

Dipping Sauce:
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons chopped green onion
1 teaspoon minced garlic
1 teaspoon chili sauce

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30

2. Combine dipping sauce ingredients in a bowl.

3. On a lightly floured board, roll dough into a cylinder; cut into 12 equal

4. Make each cake: Roll a portion of dough into an 8−inch circle about 1/8
inch thick; keep remaining dough covered to prevent drying. Brush with a
thin film of shortening. Sprinkle with a small portion of sesame oil, green
onions, salt, and pepper. Roll dough into a cylinder and coil dough into a
round patty; tuck end of dough underneath. Roll again to make an 8−inch
circle about 1/8 inch thick.


1. Place a wide frying pan over medium heat until hot. Add 2 tablespoons
cooking oil, swirling to coat sides. Add cake and cook, turning once, until
golden brown, 2 to 3 minutes on each side. Remove and drain on paper
towels. Repeat with remaining cakes, adding more cooking oil as needed.

2. Cut cakes into wedges. Serve hot with dipping sauce.

Cheese Filled Triangles

"The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties."

36 pastries




3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
1/2 cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted


Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.

Preheat oven to 400 degrees F (200 degrees C).

Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.

Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Bath Bombs

1 cup baking soda

1/2 cup cornstarch
1 cup citric or ascorbic acid
1/8 cup Epsom salt
1/2 cup olive oil
10 to 20 drops essential oil

Mix dry ingedients together.
Add up to 1/2 cup olive oil, mixing well, until the mixture is the consistency of pastry dough.
Add a 10 to 20 drops essential oil of choice.

Form into balls approximately the size of golf balls, and store in cellophane wrapper.

Store in a separate container for each scent you make.

Saturday, September 26, 2009

Hazelnut Truffles

Makes 120 candies

Prep: 1 hour
Chill: 3 hours

1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder


1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.


7 tea bags

7 pkgs. Sweet & Low
4 to 5 leaves mint
1 (6 oz.) can orange juice
1 pkg. Crystal Light lemonade

Steep tea bags and mint. Take out mint and squeeze bags into liquid.
Add other ingredients. Pour in a gallon jug and add water to fill.

Japanese Beef Hot Pot

This broth fondue makes for an easy entertaining evening. Guests first spear paper-thin slices of beef and a variety of vegetables and mushrooms and simmer them in broth, then, when everyone has almost reached the point of satisfaction, they can add noodles to the broth and enjoy a delicious soup. You can save some preparation time if your butcher or supermarket sells presliced beef especially for this kind of Asian fondue and stocks bottled ponzu sauce.

Servings: 6

1 lb (500 g) eye of round oven roast
12 large mushrooms (such as shiitake, cremini, king and/or white)
4 cups (1 L) beef stock
4 oz (125 g) bean thread vermicelli
1 pkg (100 g/3.5 oz) enoki mushrooms (optional)
1 bunch (12 oz/375 g) spinach, trimmed
2 small yellow zucchini, sliced 1/2 inch (1 cm) thick
1 cup (250 mL) bean sprouts (optional)
1 pkg (425 g) soft tofu, cut in 2-inch (5 cm) cubes
1 can (10 oz/300 mL) sliced bamboo shoots, drained and rinsed
Quarter napa cabbage, coarsely shredded
1 green onion, thinly sliced

Ponzu Sauce:
1/2 cup (125 mL) sodium-reduced soy sauce
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) water or beef stock
2 tbsp (25 mL) rice vinegar
1 tsp (5 mL) granulated sugar
1 tbsp (15 mL) sesame seeds, toasted


Wrap beef in plastic wrap; freeze until firm but not solid, about 3 hours.

Meanwhile, remove stems from large mushrooms; set caps aside.

In large saucepan, bring stock, 4 cups (1 L) water and mushroom stems to boil; reduce heat to medium and simmer for 15 minutes. Strain into fondue pot. (Make-ahead: Let stock mixture cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 1 day.)

In bowl of hot water, soak bean thread vermicelli for 20 minutes; drain and cut into 4-inch (10 cm) lengths. Set aside.

Slice reserved mushroom caps. Trim bottoms of enoki mushrooms (if using); break enokis into small clumps. Arrange vermicelli, sliced mushroom caps, enoki mushrooms, spinach, zucchini, and bean sprouts (if using) on platter.

Using sharp knife, slice meat across the grain into 1/8-inch (3 mm) thick slices. Arrange neatly on waxed paper; add to platter. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Ponzu Sauce: In bowl, whisk together soy sauce, lemon juice, water, rice vinegar and sugar. Divide among 6 small dipping bowls, one for each place setting. Sprinkle with sesame seeds.

Heat stock mixture in fondue pot over medium-high heat on fondue burner at table to maintain simmer. Add tofu, bamboo shoots and cabbage to pot and leave in to flavour broth for soup to follow. Using chopsticks or fondue forks, cook beef and all vegetables except bean sprouts and enoki, piece by piece, until desired doneness; dip into sauce.

To remaining broth, add vermicelli; simmer for 3 minutes. Add bean sprouts and enoki mushrooms (if using); cook for 10 seconds. Ladle into bowls; sprinkle with green onion.

Additional Information

• Tip: To make mushroom star, cut 6 angled cuts in centre of 1 mushroom cap. Add to fondue pot with sliced mushrooms, if desired.

Canadian Living Magazine: April 2003

Chinese Noodles in Peanut−Sesame Sauce

1 lb. Chinese−style noodles (or any spaghetti/fettuccini−type pasta)

2 Tbsp. dark sesame oil

6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
2−3 Tbsp. hot pepper oil (or amount to your own liking)
1/2 cup hot water

Homemade hot pepper oil:
1/4 cup hot red pepper flakes
1 cup oil

Combine hot red pepper flakes and oil in a saucepan over medium heat.
Bring to boil, and turn off heat immediately. Let cool. Strain in small glass
container that can be sealed. Refrigerate.

GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced

1. Cook noodles in a large pot of boiling water over medium heat. Cook
until barely tender and still firm.

2. Drain immediately and rinse with cold water until cold. Drain well and
toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.

3. FOR DRESSING: combine all ingredients except hot water in a blender
and blend until smooth.

4. Thin with hot water to consistency of whipping cream.

5. For garnish, peel flesh of carrot in short shavings about 4" long.

6. Place in ice water for 30 minutes to curl.

7. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve cold or at room

Friday, September 25, 2009

Coffee Liqueur Chocolate Truffles

Rich coffee flavor and creamy, dark chocolate are combined to create an irresistible treat.


- 1 pound bittersweet chocolate
- 3/4 cup cream
- 8 ounces (2 sticks) unsalted butter
- 2 tablespoons coffee liqueur, adjust to taste
- 8 ounces (to 16 oz.) semi-sweet chocolate

Prep Time: 15 minutes
Cook Time: 10 minutes


Slowly heat bittersweet chocolate and cream, stirring continuously until mixture is melted and smooth. Remove from heat. Stir in butter and coffee liqueur.

When butter has melted, pour mixture into an 8-inch square baking pan. Cool in refrigerator approximately 2 hours.

Prepare a baking sheet by lining with parchment paper. With a melon baller, scoop chocolate into balls and place onto baking sheet. Refrigerate 15 minutes.

Melt the semi-sweet chocolate according to package directions. Once the chocolate is smooth, place each cooled truffle ball into melted chocolate to cover. Place on parchment paper and refrigerate until serving.

Alternative coatings: coconut, toasted coconut, white chocolate, drizzled white chocolate, drizzled dark chocolate, unsweetened cocoa powder, crushed nuts or crushed candy pieces

Silk Apples

3 Apples

2 Egg whites
2 tablespoons Flour
2 tablespoons Cornstarch
Peanut oil for deep frying
1/2 cup Sugar
1/4 cup Honey
1/3 cup Water
1 tablespoon Peanut oil

1. Peel the apples, core and cut into wedges about 1/2 inch thick.

2. Whip egg whites until frothy. Add flour and cornstarch and beat into a
smooth batter.

3. Heat the oil to 375F. Dip each apple wedge into egg white batter,
place in hot oil and try, a few at a time, until crisp and brown.

4. Place in a single layer on a warm service platter. Bring remaining
ingredients to a boil in a saucepan and cook to a hard ball stage syrup;
280 F on candy thermometer.

5. Pour over apple wedges and serve at once, accompanied by a large
crystal bowl of water containing lots of ice cubes.
Serving: Each person picks up an apple wedge with a fork or small tongs
and dips it into the ice water to crystallize the sugar and harden the top, which
forms silk−like threads....hence the name.

Honey Banana Punch

Here's a great punch recipe I got from a beekeeper's association. The mix of banana, pineapple and citrus gives it a light sunny flavor. With its pretty honey color, it makes an elegant beverage for weddings and other special events.


CATEGORY: Beverages

METHOD: Freezer

TIME: Prep: 15 min. + freezing

2 cups frozen orange juice concentrate
5 ripe bananas, cut into chunks
1 can (46 ounces) pineapple juice
2 cups water
3/4 cup honey
1/2 cup sugar
1/3 cup sugar sweetened lemonade soft drink mix
4 liters lemon-lime soda, chilled


In a blender, combine orange juice concentrate and bananas; cover and process until smooth.

Pour into a large bowl; add the pineapple juice, water, honey, sugar and soft drink mix. Stir until sugar is dissolved. Pour into two 2-qt. freezer containers. Cover and freeze until mixture is slushy.

To serve, transfer each portion of fruit slush to a large pitcher. Add 2 liters of soda to each pitcher; stir to blend. Yield: 7-1/2 gallons (30 1-cup servings).

Chicken In Riesling With Grapes

•1/4 cup Chopped shallots

•1 clove Garlic, minced
•6 ounces Mushrooms, sliced
•1/4 teaspoon Dry tarragon
•1 Chicken (3+ lbs.), cut into quarters
•Ground white pepper
•1/2 cup Riesling or dry white wine
•2 tablespoons Cornstarch
•1/3 cup Whipping cream
•1/2 cup Seedless green grapes
•2 tablespoons Lemon juice

In a 4 quart or larger electric slow cooker, combine shallots, garlic,
mushrooms, and tarragon. Rinse chicken and pat dry; then arrange,
overlapping pieces slightly, on top of mushroom mixture. Sprinkle with white
pepper; pour in wine. Cover and cook at low setting until meat near thighbone
is very tender when pierced (6−7+hrs). Carefully lift chicken to a warm
platter and keep warm. Skim and discard fat from cooking liquid. In a small
bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker
heat setting to high; cover and cook stirring 2 or 3 times, until sauce
is thickened about 10 more minutes. Stir in grapes and then season to taste
with lemon juice and salt. Cover and cook for 3−5 more minutes.
To servespoon sauce over chicken.

Thursday, September 24, 2009

Coconut-Almond Candy Bars

Makes 25 candy bars

Prep: 1 hour

3-1/2 cups sifted powdered sugar
1 3-ounce package cream cheese, softened
1 teaspoon vanilla
1-1/2 cups coconut
50 blanched whole almonds (about 1/3 cup)
1-1/2 pounds dipping chocolate or confectioner s coating


1. Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.

2. Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.

3. Melt the dipping chocolate or confectioner s coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.

4. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

Ginger Tea

2 Thin slices of fresh ginger

1 cup Boiling water
Sugar to taste

A refreshing addition to any Chinese dinner.
Steep fresh ginger slices in boiling hot water for 10
minutes. Add approximately one teaspoon of sugar per
cup of water.


1 (46 oz.) can pineapple juice

1 qt. orange sherbet
1 qt. vanilla ice cream
1 qt. ginger ale

Mix pineapple juice, sherbet and ice cream together until
Put in ginger ale last before serving.

Beef And Beans

•1 pound Beans, pinto, dried

•6 cups Water, cold
•1/2 pound Salt pork, cut up
•1 pound Beef, chuck steak, 1" cubed
•1/2 teaspoon Pepper, red, crushed
•1 Onions, chopped
•1 1/3 tablespoons Garlic cloves, minced
•6 ounces Tomato paste
•1−1/2 tablespoons Chili powder
•1 teaspoon Salt
•1 teaspoon Cumin seed
•1/2 teaspoon Marjoram leaves

Soak beans in water overnight. Brown salt pork in skillt or in the corckpot
if you have that type. Combine the soaked beans with water into the crockpot
along with the browed salt pork and remaining ingredients. Cover and cook on
low for 9−10 hours.

Wednesday, September 23, 2009

Banana-Caramel Milk Shake

The homemade Caramel Sauce is worth the extra time, but you can substitute your favorite store-bought
version or our Cottage Kitchen Favorite. Test kitchen tip: Using a frozen banana gives the shake an extra-
creamy consistency.
Prep: 5 minutes.

1/2 cup Caramel Sauce
1 large ripe banana
1 pint vanilla ice cream
1/2 cup milk

Process all ingredients in a blender until smooth. Serve in individual glasses, and top with additional Caramel Sauce, if desired.

Yield: Makes 3 to 4 (8-ounce) servings

Caramel Sauce

Spoon extra Caramel Sauce over apple pie or grilled peaches, or add to seltzer for a caramel Italian soda. For easy cleanup, fill pot with water, and bring to a boil on the stove--the caramel will melt in a minute or two. Prep: 10 minutes; Cook: 12 minutes.

1 1/2 cups whipping cream
1 1/2 cups sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons dark rum (optional)

1. Bring cream to just under a boil over medium heat in a medium saucepan. Combine sugar, lemon juice, and 3 tablespoons water in a separate, heavy saucepan. Place over medium heat, and, without stirring, bring to a simmer. (If sugar crystals form, dissolve with a wet pastry brush.) Swirl pan to distribute syrup as it starts to color, and cook until amber. Slowly add hot cream, stirring constantly with a wooden spoon. (Mixture may spatter.) Cook 1 minute to dissolve caramel. Remove from heat.

2. Stir in vanilla, kosher salt, and, if desired, rum. Let cool. Store refrigerated in an airtight container up to 5 days; bring to room temperature before using.

Yield: Makes 2 cups

Twice−fried Shredded Beef

3/4 lb. Beef sirloin or flank steak

2 tablespoons Dry sherry
2 tablespoons Soy sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
1 small Carrot
1 Green bell pepper
2 Ribs celery
1 small Onion

2 tablespoons Rice vinegar
1 tablespoon Soy sauce
2 teaspoons Sesame oil
1 teaspoon Sugar
1/2 teaspoon Chili oil
1/2 teaspoon Cornstarch

Trim and discard fat from beef. Cut beef across the grain into 1 1/2−inch
matchstick pieces. Combine marinade ingredients in a medium−size bowl.

Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper,
and celery into 1 1/2−inch matchstick pieces. Thinly slice onion.
Set vegetables aside separately.

Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to
2 inches. Place over high heat until oil reaches about 375 degrees F.

Add beef, half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside.
Cook remaining beef.

Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until
hot. Add carrot and onion; cook, stirring constantly, for 1 minute.
Add bell pepper and celery; stir−fry for 1 more minute. Stir in sauce and
beef. Cook and toss until well mixed.

Pineapple Strawberry Punch

Serves: 12 (3 quarts)

Source: Quick Cooking

From Poplar Bluff, Missouri, Heather Dollins shares a fast and
festively colored beverage. "We enjoyed this delicious drink at my
wedding reception," she says. "Since then, it's been a must at
Christmas gatherings and other special occasions."


2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 can (46 ounces) pineapple juice, chilled
4 cups lemon-lime soda chilled

Beef Stew

•2 pounds Beef chuck or stew meat, cut 1" cubes
•1/4 cup Flour
•1−1/2 teaspoons Salt
•1/2 teaspoon Pepper
•1−1/2 cups Beef broth
•1 teaspoon Worcestershire sauce
•1 Clove garlic, minced
•1 Bay leaf
•1 teaspoon Paprika
•4 Carrots, sliced
•3 Potatoes, diced
•2 Onions, chopped
•1 Stalk celery, sliced
•2 teaspoons Kitchen Bouquet (optional)

Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir
to coat meat with flour. Add remaining ingredients and stir to mix well.
Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees)
for 4 to 6 hours. Stir stew thoroughly before serving. From: Crock Pot
Recipe Booklet To cook on the stove: Mix the flour, salt and pepper
together. Coat meat with flour mixture. In a large fry pan, wok, or Dutch
Oven, brown the meat in a little oil (cooking a little meat at a time until
all is browned). Place meat in a large pot and add about 3 cups beef broth,
Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir
to mix. Cook over medium heat until it comes to a slow boil, reduce to low
and continue cooking (4 hours or so) until the liquid is reduced and meat is
tender, stirring frequently. Add potatoes and continue cooking about another
30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If
necessary, add a little flour mixed with water to thicken.

Tuesday, September 22, 2009

Icy Holiday Punch

1 package (6 ounces) cherry gelatin

3/4 cup sugar
2 cups boiling water
1 can (46 ounces) pineapple juice
6 cups cold water
2 liters ginger ale, chilled

In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight.

Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 32-36 servings (5-3/4 quarts

Tangy Party Punch

1 can (46 ounces) pineapple juice, chilled

1 can (46 ounces) orange juice, chilled
1 can (12 ounces) frozen limeade concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
3 liters ginger ale, chilled
1 pint each orange, lemon and lime sherbet

In a large punch bowl, combine the first four ingredients. Stir in
ginger ale. Add scoops of sherbet. Serve immediately.

Yield: 8 quarts.

Sweet & Sour Meatballs over Rice

1 lb. ground beef

1 egg, slightly beaten
4 T. cornstarch, divided
1 tsp. salt
1/4 tsp. black pepper
1 T. dried chopped onion
1 T. vegetable oil
3 T. vinegar
1 (15 oz) can pineapple chunks in juice
1/2 C. sugar
1 sauce
1 large green bell pepper, cut into pieces
hot cooked rice

In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat from skillet. Transfer meatballs to Crock-Pot.

Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornstarch, and green pepper. Pour over meatballs. Cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours.

In the last 30 minutes of cooking stir in the can of pineapple. Serve over hot cooked rice.

Hawaiian Chicken Breasts

•4 Green onions

•3 Tablespoons Butter
•4 Chicken breast halves
•Flour seasoned with
•salt and pepper
•1 Can sliced pineapple, (14 Ounces)
•1 Avocado
•Rice; hot, buttered

Chop onions using only 1" of green tops. Saute in 1 T of butter until
glazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Saute
in butter until brown on both sides. Transfer to crock pot. Drain pineapple.
Pour juice over chicken. Cover and cook on low 3−4 hours (high 1 1/2 − 2
hours) or until breasts are tender. Saute pineapple slices in butter until
golden. Place on heated plater. Top each with a chicken breast. Slice
avocado into 8 lengthwise strips. Place 2 strips on each chicken breast.
Serve pan drippings over rice.

Monday, September 21, 2009

Soft Black Bean Tostadas


1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:
2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Preheat broiler.
To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.


4 servings (serving size: 1 tostada)

Mongolian Beef

3/4 pound flank steak, thinly sliced across the grain
2 1/2 tablesspoons cooking oil
2 tablespoons minced garlic
10 small dried red chilies
10 green onions, cut into 3−inch pieces
2 tablespoons hoisin sauce
1 tablespoon soy sauce

2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon cornstarch


1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.

2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
Remove meat from pan.

3. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and chilies; cook, stirring, until fragrant, about 10 seconds. Add green
onions and stir−fry for 1 minute.

4. Return meat to wok and add hoisin sauce and soy sauce; cook until
heated through.

Honolulu Punch

This is a fruity and fun drink during the summer. Great at cookouts!

20 oz. pineapple chunks, in juice
46 oz. pineapple juice
3 C. orange juice
1/2 C. lemon juice
1 quart ginger ale
1 pint strawberries, stemmed and halved


Pour pineapple chunks and juice into square pan or ice cube trays and freeze. Chill remaining ingredients. Combine frozen pineapple chunks, juices and ginger ale in large punch bowl. Add strawberries to punch

Ham And Scalloped Potatoes

•8 slices Of ham

•10 medium Potatoes, thinly sliced
•1 cup Grated Cheddar
•2 Onions, thinly sliced
•1 can Cream of mushroom soup
•Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
Put half of ham, potatoes, and onions in CROCK−POT. Sprinkle with salt and
pepper, then grate cheese Repeat with remaining half. Spoon undiluted soup
over top Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High:
4 hours

Sunday, September 20, 2009

Cajun Kidney Bean Chili

Prep and Cook Time: 25-30 minutes


1 medium yellow onion, chopped
1 medium yellow or red bell pepper, diced
3 cloves garlic, pressed
1 tsp paprika
1 TBS chili powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp fennel seeds
1 tsp cumin
1/8 tsp cayenne pepper
1- 15oz can kidney beans
1- 15 oz can diced tomatoes
Salt, pepper and olive oil to taste
Optional: cooked ground turkey


Chop onion and press garlic and let sit for 5 minutes to bring out their hidden health benefits.
Healthy Sauté onion and bell peppers for 5 minutes.
Add garlic, spices, tomatoes and kidney beans.
Simmer for 15-20 minutes.
Season to taste with salt, pepper and olive oil.

Serves 2

Hoisin Beef & Scallion Rolls

1 whole flank steak

1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger −−chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side. Cool completely and then slice very think on the bias, across
the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay
a small bundle of scallion julienne at one end and roll up securely.
Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.

French Onion Beef

•1 1/4 pounds Boneless beef round steak

•1 package (8 oz) fresh slice mushrooms
•1 large Onion sliced into rings
•1 can French onion soup condensed
•1 package 15 minute herb stuffing mix
•1/4 cup Margarine or butter, melted
•4 ounces Shredded mozzarella cheese

Cut beef into 6 serving−size pieces. Layer half of the beef, mushrooms and
onion in 3 1/2 to 4−quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or
until beef is tender and no longer pink. Before serving, toss stuffing mix
and contents of seasoning packet with melted margarine and 1/2 cup liquid
from pot. Place stuffing on top of contents in slow cooker; cover. Increase
heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle
with cheese; cover. Cook until cheese is melted.

Banana Brunch Punch

Serves: 60-70

Source: Taste of Home

A cold glass of refreshing punch really brightens a brunch. It's nice
to serve a crisp beverage like this that's more spectacular than plain
juice. With bananas, orange juice and lemonade, it can add tropical
flair to a winter day. -Mary Anne McWhirter, Pearland, Texas


6 medium ripe bananas
1 can (12 ounces) frozen orange juice concentrate, thawed
3/4 cup lemonade concentrate
3 cups warm water divided
2 cups sugar divided
1 can (46 ounces) pineapple juice, chilled
3 bottles (2 liters each) lemon-lime soda, chilled
Orange slices


In a blender or food processor, cover and process the bananas, orange
juice and lemonade until smooth. Remove half of the mixture and set
aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend
until smooth. Place in a large freezer container. Repeat with
remaining banana mixture, water and sugar; add to container. Cover and
freeze until solid.

One hour before serving, remove punch base from freezer. Just before
serving, place in a large punch bowl. Add pineapple juice and soda;
stir until well blended. Garnish with orange slices if desired.

Yield: 60-70 servings (10 quarts).

Saturday, September 19, 2009

Chicken ‘n Sweet Potato Stew for Two

2/3 pound boneless skinless chicken breasts, cut into 1-inch cubes

                               1/2 teaspoon minced fresh gingerroot
                               1 garlic clove, minced
                               1/2 teaspoon olive oil
                               1/2 cup chopped onion
                               1/2 cup chopped sweet red pepper
                               1/2 teaspoon ground coriander
                               1/2 teaspoon ground cumin
                               1/2 teaspoon curry powder
                               Dash ground cinnamon
                               1-1/2 cups cubed peeled sweet potatoes
                               3/4 cup chicken broth
                               1 cup water
                               1 tablespoon orange juice concentrate
                               1/2 cup uncooked couscous
                               1 tablespoon cornstarch
                              6 tablespoons light coconut milk
                              1 tablespoon minced fresh cilantro

In a large skillet, saute the chicken, ginger and garlic in oil until chicken
juices run clear. Add the onion, pepper and seasonings; saute 4-5 minutes longer.
Add sweet potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for
10-12 minutes or until tender. Meanwhile, in a small saucepan, bring water and
orange juice concentrate to a boil. Stir in couscous. Cover and remove from the
heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
Combine cornstarch and coconut milk until smooth. Stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in
cilantro. Serve with couscous.

Yield: 2 servings.

Sirloin Kebabs with Southeast-Asian-Style Spice Paste

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

Active time: 50 min Start to finish: 50 min
Servings: Makes 4 servings.

1 large fresh lemongrass stalk, tough outer leaves discarded
1 tablespoon coriander seeds
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
1 large shallot, minced
2 fresh jalapeño chiles, minced (3 tablespoons), including seeds
2 tablespoons Asian sesame oil
2 teaspoons kosher salt
2 teaspoons white pepper
3 tablespoons vegetable oil
1 1/2 pounds sirloin tip, trimmed and cut into 1-inch chunks

Special equipment: an electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.

Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.

Prepare grill for direct-heat cooking with medium-hot charcoal.

Toss sirloin with 1/3 cup spice paste in a large bowl and thread chunks 1/4 inch apart onto skewers.

Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

Cooks' notes:
• Kebabs can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare.
• Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.

Shrimp Toast

12 fresh uncooked large shrimp

1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.

Fall Lamb And Vegetable Stew

•2 pounds Lamb stew meat
•2 Tomatoes
•1 Summer squash
•1 Zucchini
•1 Potatoes
•1 can Mushrooms, sliced
•1/2 cup Bell peppers, chopped
•1 cup Onions, chopped
•2 teaspoons Salt
•1 each Garlic cloves, crushed
•1/2 teaspoon Thyme leaves
•1 each Bay leaves
•2 cups Stock, chicken
•2 tablespoons Butter
•2 tablespoons Flour

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice
potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover and cook on
low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to
high. Blend flour and butter, then shape into small balls. Drop into stew
and cook, stirring several times, until thickened. Serve over hot noodles or

Friday, September 18, 2009

Caramel Marshmallows


1 cup margarine
1 lb. Light caramels
1 can sweetened condensed milk
1 package large marshmallows frozen
1 sm. Box Rice Krispies


Melt first 3 ingredients together in double boiler.
Dip marshmallows in caramel mixture, coating well.

Roll in Rice Krispies. Chill until set.

Shanghai Shrimp

2 1/2 pounds medium−size raw shrimp, with shells on

4 tablespoons vegetable oil
4 thin slices of fresh ginger
3 scallions, Cut into quarters
2 tablespoons dry sherry
4 tablespoons dark soy sauce
3 tablespoons sugar
2 teaspoons red wine vinegar

1. Remove the legs of the shrimp with scissors. Make an opening in the back
of each shrimp and devein, leaving the shell and tail on.

2. Heat the oil in a pan or wok. Stir−fry the ginger and scallions over low
heat for 30 seconds, until there is an aroma. Add the shrimp and stir−fry
for 1 minute over high heat. Add the remaining ingredients and stir−fry
until the sauce is glazed, about 2 minutes.
Serve hot or at room temperature.


•1 whole onion, chopped

•3 whole clove
•1 whole green bell pepper, diced
•2 cups tomatoes, diced
•4 cups vegetable stock
•1 cup cooked lima beans
•1 cup fresh corn kernels, or frozen
•1−1/2 cups sliced okra
•1 teaspoon salt
•1/4 teaspoon allspice

Saute the onion and green pepper with the cloves in water until soft. Remove
the cloves. Put all ingredients in a slow cooker on high for 6 hours or low
for 8−10 hours. Pretty simple! It's nice to come home at the end of the day
and have everything ready. Do the lima beans in the slow cooker the night
before so all you have to do is add everything else to them.

Garlic-Mustard-Grilled Beef Skewers

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.

Mustard is one of my favorite condiments. I like to use it for dressings, sauces, and, in this case, a glaze. Be sure to leave the skewers on the grill long enough to get the beef nice and crusty on both sides. This means you have to be patient, and remember: Don't turn them often.

Servings: Makes 6 servings.

Garlic-mustard glaze
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Grilled beef skewers
2 pounds beef tenderloin

Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes


For garlic-mustard glaze:

Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

For grilled beef skewers:

1. Heat your grill to high.

2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.

3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.

4. Place the skewers on a platter and serve hot or at room temperature.

Thursday, September 17, 2009

Spanish Rice Bake


1. 1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce 1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro


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

2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.

3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.

4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Vegetable Fried Rice

1/4 cup light soy sauce

3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs −− lightly beaten
1 carrot −− in 1/2" cubes
1 red bell pepper −− in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice

Combine the first three ingredients for the sauce in a small bowl.
Mix to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add
2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the
eggs are firm but moist. Transfer the eggs from the skillet to a small
bowl and break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot and
boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
Place a wok over medium−high heat. When it begins to smoke, add the
remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the
carrots, celery, red pepper, and peas. Stir−fry 1 minute. Stir in the rice
and stir−fry 1 minute. Pour in the sauce and cook until the rice is heated
through, about 5 minutes, stirring frequently. Serve hot.

Texas-Style Beef Brisket

3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 bay leaves
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon pepper
1 teaspoon Liquid Smoke, optional
1 fresh beef brisket (6 pounds)
1/2 cup beef broth

1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 teaspoons chili powder
1/2 teaspoon ground mustard

In a large resealable plastic bag, combine the Worcestershire sauce, chili powder,
bay leaves, garlic, celery salt, pepper and Liquid Smoke if desired. Cut brisket
in half; add to bag. Seal bag and turn to coat. Refrigerate overnight. Transfer
beef to a 5- or 6-qt. slow cooker; add broth. Cover and cook on low for 6-8 hours
or until tender.

For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices. Return brisket to the slow cooker; top with sauce mixture.

Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice
across the grain; serve with sauce.

Yield: 12 servings.

Recipe Source: Taste of Home magazine, Feb/March, 2009, submitted by Vivian Warner of Elkhart, Kansas

Easy Beef Brisket

•3 pounds Beef brisket

•1 can Onion soup
•1/2 cup Catsup
•1 tablespoon Lemon juice
•1 each Jar carrot baby food

Place brisket in crockpot, mix all other ingredients and pour over brisket.
Cook on low 8 − 10 hours. Tastes best the next day when the liquid has been
absorbed by the meat.

Wednesday, September 16, 2009

Mango Pineapple Salsa

Servings: 12 - Yields 3 cups

Preparation Time: 10 minutes
Calories per serving: 25


1/2 red onion, peeled and halved
1/2 red bell pepper, cored, seeded and halved
1/2 green bell pepper, cored, seeded and halved
1/4 cup cilantro leaves
1 jalapeno pepper, or to taste, seeded and quartered
1 Mango, peeled, pitted and chopped
1 tbsp. Simple Indulgence™ Southwest Chipotle
1 (8 ounce) can pineapple tidbits, drained
1 lime, juiced


Place onion, red and green peppers, cilantro, and jalapeno pepper in Quick Chef with blade attachment; cover and turn handle to coarsely chop. Add remaining ingredients; cover and chop until mango and pineapple are desired consistency. Remove blade from Quick Chef and remove salsa to Ice Prisms™ Medium Bowl with Saucy Silicone Spatula. Chill until ready to serve. Serve with tortilla chips.

Ginger Fried Rice with Shiitake

This recipe is a great use for cold leftover rice. Order extra rice with Chinese takeout or make a double batch of your own one night — you can keep it, chilled, up to 1 week.

Active time: 35 min Start to finish: 35 min

Servings: Makes 6 side-dish servings.


2 tablespoons plus 1 teaspoon vegetable oil
1 large egg, beaten with 1 tablespoon water
1 1/2 tablespoons minced peeled fresh ginger
3 scallions, white and green parts chopped separately
3/4 teaspoon kosher salt
1/2 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
3 cups cold cooked white rice
1/2 teaspoon Asian sesame oil


Heat a wok or a 12-inch nonstick skillet over moderate heat until hot, then add 1/2 teaspoon vegetable oil and swirl around wok. Add half of egg mixture and swirl wok to coat bottom with a thin layer about 5 inches in diameter. When egg crêpe is set, about 45 seconds, transfer with a wide metal spatula to a plate to cool. Make another egg crêpe with another 1/2 teaspoon vegetable oil and remaining egg mixture in same manner. Stack crêpes, roll into a cylinder, and cut crosswise into 1/4-inch-wide strips, then unroll.

Heat remaining 2 tablespoons vegetable oil in wok over high heat until it begins to smoke. Add ginger, white part of scallions, and salt and stir-fry until fragrant, about 30 seconds. Add shiitakes and stir-fry until tender, 3 to 5 minutes. Crumble rice into wok and stir-fry until lightly browned, 10 to 15 minutes. Remove from heat and add scallion greens, egg strips, and sesame oil, tossing to combine.

Chicken With Cream Sauce

•1 large chicken

•1 stalk celery, halved, with leaves
•1 small onion, halved
•4 sprigs parsley
•2 whole cloves
•1 carrot, peeled and halved
•1 teaspoon salt
•1 small bay leaf
•1/2 teaspoon thyme
•4 tablespoons butter
•1 cup chicken stock
•1/8 teaspoon pepper
•1/2 cup cream
•1/2 cup flour
•1/2 teaspoon salt
•1/4 cup parsley, chopped

Put the chicken in the crockpot and cover with water. Add celery, carrot,
onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of
cheese cloth, add to the pot. Cover and cook on LOW for 7−9 hrs. Melt 4
tablespoon butter in a medium saucepan. Stir in flour and cook over low heat
for several mins. Gradually stir in stock. Simmer until smooth. Add salt,
pepper, parsley and cream. Remove chicken from pot, slice and serve with the
creamy sauce.

Buffalo Burgers

Recipe By: Cooking Light, Jul/Aug 1995, page 125

Serving Size: 4

Main Ingredient:
Categories: *Sandwiches

-= Ingredients =-
2 teaspoons vegetable oil
1 cup finely chopped onion
1 pound lean ground buffalo or ground round
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg ; lightly beaten
Vegetable cooking spray
1/2 cup dry vermouth
4 hamburger buns ; 1-1/2-ounce split
4 lettuce leaves
4 tomato slices
4 onion slices

-= Instructions =-

Heat the oil a large nonstick skillet over medium-high heat. Add 1 cup onion; sauté 3 minutes or until tender.

Combine sautéed onion, meat, fresh thyme, salt, pepper, and egg in a bowl, and stir well. Divide the meat mixture into 4 equal portions, shaping each into a 3-1/2-inch patty.

Coat skillet with cooking spray, and place over medium-high heat until hot. Add patties; cook 3 minutes. Turn the patties over; reduce heat to medium-low, and cook 1 minute.

Add the vermouth; cover and cook an additional 2 minutes. Serve patties on hamburger buns with lettuce, tomato, and onion.

NOTES : You can order buffalo meat from the Denver Buffalo Company, 800/289-2833.

Tuesday, September 15, 2009

Hot Pastrami Sandwiches

Time: 15 minutes, plus at least 1 hour to heat. When you're at L.A.'s Dodger Stadium, the best thing to order between innings is the piled-high Fairfax sandwich made by Canter's Deli. This is our version.


Makes 16 sandwich halves

2 pounds thinly sliced peppered pastrami
2 pounds thinly sliced corned beef
2 cups reduced-sodium beef broth
16 slices rye bread
8 slices Swiss cheese
1/2 cup Dijon mustard
About 3 cups coleslaw (homemade or from the deli)


1. Place pastrami, corned beef, and broth in a slow-cooker.* Heat, covered, on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.

2. Set out bread slices and cheese on a platter, and mustard and coleslaw in small bowls. Cover with plastic wrap until served (up to 1 hour).

3. When pastrami mixture is hot, invite guests to make their own sandwiches, or assemble for them: Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw, and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.

*If you don't have a slow-cooker, put the pastrami and corned beef with a little broth in a microwave-safe bowl, cover, and warm in a microwave oven.

Note: Nutritional analysis is per half-sandwich.

Nutritional Information

Calories:328 (41% from fat)


•1 pound Pinto beans

•3 pounds Pork roast
•7 cups Water
•1/2 cup Onion, chopped
•2 Garlic cloves, minced
•1 tablespoon Salt
•2 tablespoons Chili powder
•1 tablespoon Cumin
•1 teaspoon Oregano
•4 ounces Green chili peppers, chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy
kettle. Cover and simmer about 5 hours, or until the roast falls apart and
the beans are done. Uncover and cook about 1/2 hour, until the desired
thickness is achieved. This recipe may be served with corn chips and
condiments including chopped tomato, chopped avocado, chopped
onion,shredded lettuce, grated cheddar cheese and hot sauce.

Bolognese Beef Sauce

Serve this robust sauce over spaghetti or penne. There's enough for 1-1/2 lb (750 g) pasta, or two meals of 12 oz (375 g) each. Freeze any leftover sauce for future use.

Servings: 8 cups (2 L)


1 lb (500 g) lean ground beef
6 oz (175 g) pancetta or bacon, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, finely diced
2 stalks celery, chopped
1 tsp (5 mL) each dried thyme, salt and pepper
1 tsp (5 mL) fennel seeds, lightly crushed
1/2 cup (125 mL) milk
1 can (28 oz/796 mL) whole tomatoes
1 can (28 oz/796 mL) crushed tomatoes
1/2 cup (125 mL) red wine (or 2 tsp/10 mL red_wine_vinegar)
1 bay leaf
Pinch granulated sugar
1/5 cup (50 mL) chopped fresh parsley


In large Dutch oven, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.

Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.

Add milk; simmer until almost all liquid has evaporated, about 3 minutes.

Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)

Canadian Living Magazine: May 2004

Benihana Japanese Fried Rice

Yield: 1 Servings


4 c cooked converted or -parboiled rice; (1 cup unco
1 c frozen peas; thawed
2 tb finely grated carrot
2 eggs; beaten
1/2 c diced onion; (1/2 small -onion)
1 1/2 tb butter
2 tb soy sauce
1 salt
1 pepper


1. Cook rice following instructions on package (Bring 2 cups water to a
boil, add rice and a dash of salt, reduce heat and simmer in covered
saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the

2. Scramble the eggs in a small pan over medium heat. Separate the
scrambled chunks of egg into small pea-size bits while cooking.

3. When rice has cooled to near room temperature, add peas, grated carrot,
scrambled egg and diced onion to the bowl. Carefully toss all of the
ingredients together.

4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high

5. When butter has completely melted, dump the bowl of rice and other
ingredients into the pan and add soy sauce plus a dash of salt and pepper.

Cook rice for 6-8 minutes over heat, stirring often.

Serves 4

Posted to MC-Recipe Digest by Gr8seeksM8@aol. com on Feb 7, 1998

Monday, September 14, 2009

Baked Cornmeal-Crusted Grouper Sandwich with Tartar Sauce

Oven-frying grouper fillets in a cornmeal batter gives the fish its crispy exterior. For a little extra crunch, try adding slaw on the sandwich.

4 servings

1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup 2% reduced-fat milk
4 (6-ounce) grouper fillets
Cooking spray

Tartar sauce:
1/2 cup low-fat mayonnaise
2 tablespoons chopped green onions
1 tablespoon sweet pickle relish
1 1/2 teaspoons capers
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce

Additional ingredient:
4 (1 1/2-ounce) hamburger buns, split

Preheat oven to 450°.

To prepare grouper, combine cornmeal, salt, and red pepper in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.

Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until fish is done, turning once.

To prepare tartar sauce, combine mayonnaise and next 5 ingredients (mayonnaise through Worcestershire), stirring with a whisk.

Spread about 2 tablespoons tartar sauce over cut sides of each bun; place one fish fillet on bottom half of each bun. Top fillets with the remaining bun halves.

Nutritional Information

Calories:443 (29% from fat)

The Living Room Restaurant's Alberta Beef Burger

This burger from The Living Room Restaurant in Calgary makes the best-dressed burger list in Alberta, according to John Gilchrist, a restaurant critic for CBC Radio. Andrew Keen, executive chef and co-owner of the restaurant, swears by extra-lean Alberta-raised Galloway beef, but these patties are tasty with any ground beef. Unusual additions, such as miso, capers and sweet gherkins, give the burgers a complex, full flavour.

Servings: 4
Servings: 4

1 egg
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) finely chopped sweet gherkin pickles
2 shallots, finely chopped, or 1 small onion, grated
2 tbsp (25 mL) capers
2 tbsp (25 mL) light-colour miso
2 tbsp (25 mL) dijon mustard
1 clove garlic, minced
2 tsp (10 mL) minced gingerroot
2 tsp (10 mL) chopped fresh thyme
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground beef
4 Oonion or hamburger buns
2/3 cup (150 ml) crumbled blue cheese
Half small red onion, thinly sliced


In bowl, beat egg. Stir in bread crumbs, pickles, shallots, capers, miso, mustard, garlic, ginger, thyme, salt and pepper; mix in beef. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)

Place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.

Cut buns in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Layer burgers, blue cheese then red onion on bottoms; sandwich with tops.

Spicy Soy Dipping Sauce

1/4 cup vegetable stock

1/2 cup light soy sauce

1 tablespoon rice wine or dry sherry

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon sugar or honey

1 teaspoon hot oil

Combine the ingredients in a small boil. Stir to dissolve the sugar,

then cover and refrigerate until serving.

Cauliflower And Potato Curry

•4 cups potatoes, peeled and quartered

•1 small cauliflower, cut into florets

•1 pinch asafetida

•3/4 teaspoon ground turmeric

•1/2 teaspoon chili powder

•1−1/2 teaspoons ground cumin

•3/4 teaspoon salt

•1 pinch sugar

•2 tomatoes, chopped
•1 1/4 cups water

•1/2 teaspoon garam masala

•1/2 cup wheat berries, optional

Add all ingredients to a crockpot and cook on low for approximately six

hours. If you're adding wheat berries, cook them on high with an additional

cup of water for an hour, then add remaining ingredients and cook on low.

With the wheat berries, if things start drying out, add more water.

Sunday, September 13, 2009

Prosciutto Parmesan Pasta

This dish is very flavorful and easy to make. It is surprising how well the ingredients work together."

1 (8 ounce) package bow tie pasta
1/2 pound prosciutto, sliced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1 (10 ounce) can peas, drained
Salt to taste
1/2 cup freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.

Oregano Beef Koftas

Middle East-inspired skewers are quite the meal when tucked into Grilled Greek Pitas along with shredded lettuce, chopped tomatoes and Yogurt Dip (see below). Eat them with a knife and fork or make them a hands-only supper.
Servings: 4
3 cloves garlic, minced
1 small onion, minced
1/4 cup (50 mL) dry bread crumbs
2 tbsp (25 mL) chopped fresh oregano (or 1 tbsp/15 mL dried)
1 tbsp (15 mL) dijon mustard
1 tsp (5 mL) each ground cinnamon and ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (500 g) lean ground beef

In large bowl, mix together garlic, onion, bread crumbs, oregano, 2 tbsp (25 mL) water, mustard, cinnamon, cumin, salt and pepper; mix in beef. Divide into 8 portions; shape each around 8-inch (20 cm) metal or soaked wooden skewer, pressing to form 4-inch (10 cm) sausage-shaped oval.
Place on greased grill over medium- high heat; close lid and grill, turning twice, until firm and no longer pink inside, about 7 minutes.

Additional Information
• Yogurt Dip:
In small bowl, stir 1 cup (250 mL) Balkan-style plain yogurt with 2 tbsp (25 mL) chopped fresh coriander, mint or dill. Makes 1 cup (250 mL).

Egg−Drop Soup

1 1/2 quarts chicken broth or clear soup stock
2 tbls. cornstarch, mixed in 1/4 cup cold water
2 eggs, slightly beaten with a fork
2 scallions, chopped, including green ends

Bring soup stock to a bowl. Slowly pour in the corn starch mixture
while stirring the stock, until the stock thickens. Reduce heat
so stock just simmers. Pour in the eggs slowly while stirring
the soup. As soon as the last bit of egg is in, shut off heat at once
Serve with chopped scallions on top

All Day Chicken

•2 tablespoons Frozen OJ
•2 cups Chicken stock
•1 teaspoon Salt
•1/4 teaspoon Pepper
•1/2 cup Tomato paste
•2 tablespoons Soy sauce
•2 tablespoons Brown sugar
•2 Cloves garlic, minced
•1 dash Allspice
•Remaining ingredients:
•4 pounds Chicken, breasts and thighs
•1/4 pound Mushrooms, sliced
•2 tablespoons Margarine or butter
•11 ounces (1 can) mandarin orange sections, drained
•1/2 Of a medium−large bell pepper, sliced lengthwise
•1/4 teaspoon Ground ginger
•3 tablespoons Cornstarch
•1/4 cup Cold milk
•1/4 cup Cold water

Marinade: The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a large, closable container large
enough to also hold the chicken pieces. When marinade is thoroughly mixed,
add the chicken, close container and refrigerate until morning. In the
morning place the chicken in the slow cooker and add marinade up to about an
inch from the top of the container. Set the cooker on low and cover. 6 to 8
hours later, turn the cooker to high. About an hour later, saute the sliced
mushrooms in the margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger into the slow cooker and
stir thoroughly. Mix together the cornstarch, milk and cold water, then
gradually add into the slow cooker while stirring until the entire mixture
thickens a bit. Re−cover the slow cooker and let simmer for 15 to 30 minutes
until serving. Serve with baby carrots and small new potatoes

Saturday, September 12, 2009

Pasta Frittata

Prep: 40 min.
Bake: 40 min.

Sauteed Tomato Sauce
6 ounces dried spaghetti
2 tablespoons olive oil
3/4 cup chopped onion
1-1/2 cups sliced fresh mushrooms
1 medium zucchini, cut into thin bite-size strips (1-1/2 cups)
1 medium red sweet pepper, cut into thin bite-size strips
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano, crushed
1/2 teaspoon ground black pepper
10 eggs
1-1/4 cups milk
1/2 cup grated Parmesan cheese
2 8-ounce packages cream cheese, cut into small cubes and softened
1-1/2 cups shredded sharp cheddar cheese (6 ounces)

1. Prepare Sauteed Tomato Sauce; cover and keep warm. Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; cover and keep warm.

2. Meanwhile, preheat oven to 350 degrees F. In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir about 3 minutes more or just until vegetables are tender. Drain off liquid. Stir in salt, oregano, and black pepper; cool.

3. In a large mixing bowl, beat eggs, milk, and Parmesan cheese with an electric mixer on low speed until combined. Add cream cheese. Beat for 30 seconds.

4. Arrange spaghetti in the bottom of a greased 3-quart rectangular baking dish. Add vegetable mixture. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Press mixture lightly with the back of a large spoon. Bake about 40 minutes or until mixture is set and lightly browned on edges.

5. To serve, cut frittata into serving-size pieces. Spoon about 1/3 cup of Sauteed Tomato Sauce onto each plate; place a serving of frittata on top of sauce. Makes 12 servings.

6. Sauteed Tomato Sauce: In a medium saucepan, heat 2 tablespoons butter over medium heat. Add 3/4 cup chopped onion; cook about 5 minutes or until onion is tender, stirring frequently. Add 2 cloves garlic, minced; cook and stir for 30 seconds. Carefully stir in one 28-ounce can Italian-style whole tomatoes in puree, undrained and cut up; half of a 6-ounce can (1/3 cup) tomato paste; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is of desired consistency. If desired, stir in 1 teaspoon dried oregano, crushed. Cook for 5 minutes more. Makes about 4 cups.

7. Make-Ahead Tip: Prepare the Sauteed Tomato Sauce as directed; cool. Transfer sauce to an airtight container and chill for up to 24 hours. To reheat, transfer the sauce to a medium saucepan. Cover and cook until heated through.