2002
Recipes of the Month for January, 2002
This recipe is from Jodee in Tucson. She made it up and put it into nice little jars for small Christmas gifts. It's a little late for that, but it still would be a nice hostess or party gift. Or, of course, the best thing is to make it up and have it on hand at home for cold evenings.
FIRESIDE COFFEE This recipe now has its own page
2 cups Coffee Mate
2 cups hot chocolate mix (Swiss Miss, etc.)
1 and 1/2 cups instant coffee (may use decaf)
1 and 1/2 cups powdered sugar
1 T cinnamon
1 T nutmeg
Mix all ingredients together. (It works best to use a whisk.) Add 4 to 6 teaspoons of mix (more or less to taste) per cup of boiling water.
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Here's another one from my (Ruth's) kitchen. It's something I threw together that turned out good so I wrote it down and make it every now and then.
RUTH'S QUICK SOUTHERN BEANS AND GREENS This recipe now has its own web page
1 can seasoned greens (turnip, collard, chard, etc.) or, better, greens you have cooked and seasoned (salt, pepper, garlic, smoke, etc.) yourself.
1 can seasoned chili beans with juice
1 cup cooked rice (I always keep a container of cooked rice in the freezer for quick meals)
one fresh tomato, chopped
Mix everything together in a saucepan and heat it up. Serve with tobasco sauce or jalepeno vinegar, brown bread and some cheese.
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If this recipe is not useful to you, you may have a friend that needs something like this. My husband (as I've said) is diabetic, and I'm somewhat allergic to milk protein. We love pumpkin pie. So I experimented and came up with this recipe for pumpkin pie filling. It also makes a nice pumpkin custard dessert baked by itself in a buttered custard cup.
RUTH'S SUGARLESS/MILK FREE PUMPKIN PIE FILLING
1 16 oz can pumpkin
1 and 1/4 cups soy milk
4 eggs
1 cup sugar substitute
few grains salt
3 tsp pumpkin pie spice
or
1 rounded tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp ground cloves
Bake at 425° for 15 minutes, then 350° until done (about 40 minutes) if in pie shell
Bake at 400° for 30 minutes or until done for pumpkin custard dessert. Bake in buttered custard cups set in a 3/4 inch of hot water in a cake pan.
Until next month—
Bon Appétit!
Recipes of the Month for February, 2002
Happy February! May you have lots of chocolate to eat on Valentine's Day. Here's a couple of tried and true recipes to warm you up.
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The Broccoli Casserole from Barb Lloyd was a hit. Here's another veggie side recipe from the same source, namely Barb's daughter Anne Simmons. Barb writes that it is a family favorite, too.
ANNE'S CORN CASSEROLE
2 eggs well beaten
1/2 c. sugar
4 tsp. flour
1 c. milk
2 cups corn kernels (2 regular cans of corn, drained)
1 T. butter, diced
Mix sugar and flour, stir in eggs, add milk, corn and butter. Pour into greased 1 1/2 qt. casserole (Barb says, "I use an 8 x 8 in. glass square pan"), bake 350 degrees for 45 minutes.
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Vera Mangaudis' Aunt Izy made her chocolate chip cookies with oatmeal. Vera said that after she had had Aunt Izy's Cowboy Cookies, she never went back to the sugary Toll House kind. So here's the recipe for you to try.
COWBOY COOKIES
Izy's note on top of her recipe: "Make sure brown sugar isn't lumpy."
1 C brown sugar
1 C white sugar
1 stick butter or oleo
1/2 c oil
2 eggs
1/2 tsp vanilla
Sift together:
2 c flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 cups oatmeal
1 c walnuts chopped
small pkg choc chips.
Mix first 6 ingredients. Add other ingredients. Bake on UNGREASED cookie sheet at 350° 10-14 minutes.
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..and this last minute addition, request of some of the ladies today at our neighborhood First Friday Gals' Lunch group.
MICROWAVE STUFFED PEPPERS
4 med bell peppers, halved and cleaned
1 tsp dried basil
1 cup cooked rice
1 slice low fat cheddar cheese, cut into strips
1/2 pound lean ground beef
3 green onions, chopped
1-6 oz can tomato paste
1. Mix all ingredients except peppers together.
2. Fill the pepper halves with the mixture.
3. Cover tightly with Saran Wrap.
4. Microwave on High 10 to 13 minutes until meat is no longer pink.
5. Uncover and top each pepper with some cheese strips.
Makes 4 servings.
RUTH'S MICROWAVE STUFFED PEPPERS
2 small green peppers, cut in half and cleaned.
1 can whole kernal corn
1 can seasoned black beans
1 fresh tomato, chopped
1 package seasoned soy taco meat
shredded cheddar flavored soy cheese
1. Mix all ingredients except the peppers together.
2. Fill the peppers with the mixture.
3. Cover tightly with Saran Wrap.
4. Microwave for 7 to 8 minutes, until peppers are tender-crisp.
5. Remove from microwave oven and uncover. Sprinkle with the shredded soy cheese
6. Return to microwave, uncovered, 45 seconds or until cheese is slightly melted.
Soy cheeses and fresh soy taco meat can be found in the produce section of your local super market.
Until next month—
Bon Appétit!
Recipes of the Month for March, 2002
The recipes are coming in! Three recipes this month for your good reading and good eating.
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Here's an idea! Barb Lloyd has been sending me the blow-by-blow of an open house she's having tomorrow. It's a Wine, Cheese, and Chocolate Party. Doesn't that sound delicious? She's having it for no reason except that winter is getting too long.
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(This recipe is also as an individual page on site.)
This first recipe is from Barbara Barton in California. Barbara is my friend Judy McCracken's aunt. She says: "Ruth, this has been a favorite of mine for years. It's a complete meal with salad and roll, but I often take it to pot-lucks for a side dish."
ZUCCHINI WITH ZIP
1 lb. zucchini, thickly sliced
1/2 medium onion
4 eggs, beaten
1 1/2 c. grated sharp cheddar
2 oz. can green chili salsa
1/2 tsp. salt
1/4 tsp pepper.
1. Steam zucchini and onion until transparent.
2. In large bowl whisk the eggs, cheese, salsa and salt and pepper till well blended.
3.
Add zucchini and onion.
4.
Put in greased casserole and bake until the center is set...30-45 minutes at 350°
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Here's one from Gloria Adkins in Louisville, KY. She says it's excellent with ham. Gloria is Judy McCracken's sister. The three of us, plus three other gals, just spent four days together "doing" St. Augustine. Bought too much, ate too much, learned a lot of history. Had a wonderful time.
BAKED PINEAPPLE DRESSING
1/2 cup margarine or butter
1 cup sugar
4 eggs
1 can (1pound, 4oz) crushed pineapple, drained
5 slices bread, cubed
1. Cream together margarine and sugar
2. Beat in eggs one at a time
3. Stir in pineapple
4. Fold in bread cubes
5. Turn into ungreased 1 1/2 qt. casserole
Bake uncovered, at 350 for 1 hour.
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We had a mini-reunion at our house in February of college franternity friends of my husband. Along with the usual mustard and mayo for the ham sandwiches, I put out some of my husband's homemade pesto. It was a hit and several wanted the recipe. Pesto is a good universal sauce. You can use it on sandwiches, on snack crackers as hors d'oeuvres. as a pasta sauce, in quiche, and on and on. If you make your own bread, spread some on top of the hot bread for an herbal Italian touch. Use it instead of garlic butter on your Italian breads. Janice Weaver in Maine makes a fococcia bread in a 9x12 baking pan and tops it with pesto, roasted peppers and more parmesan before baking.
PESTO
3 cloves garlic, chopped
1/4 cup olive oil
2 cups firmly packed basil leaves
1/4 cups pine nuts or walnuts
1/2 cup grated Parmesan cheese
Put everything in a blender or food processor and process until smooth.
Notes:
1. This is less olive oil than is traditional. You may want to add more if it's too dry for you. If you'd like a less oily product, thin with a little chicken or vegetable broth instead of oil.
2. Keep refrigerated, but serve at room temperature for easier spreading.
3. Freezes well. For use as a touch of seasoning for breads and casseroles, freeze some pesto in ice cube trays.
Until next month—
Bon Appétit!
Recipes of the Month for April, 2002
Did I get the recipes this month! Several people sent me recipes, and I picked up a goodie or two myself. So you are getting three recipes this month. Thanks to everyone who sent me recipes! If you don't see yours this month, it will be in some time in the near future.
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This recipe is from Pat Muth in Michigan. She was another of the five gals I spent a weekend with in St. Augustine in February. She and I gobbled down a huge bag of caramel kettle corn at a craft show. That is, we started on it at the craft show, and didn't finish the bag until half way through a boat tour of St. Augustine harbor. Pat bought the bag; I just couldn't keep my hands out of it. So she sent me this caramel corn recipe.
MICROWAVE CARAMEL CORN
Pop 2-3 quarts of yellow popcorn in an air popper. Put it in a brown paper grocery sack.
In a 4 cup glass measuring cup put:
1 cup dark brown sugar, packed
1/2 cup margarine
1/4 cup light corn syrup
1/2 t salt
Microwave on High until melted, then for 2 more minutes on High.
Then add 1/2 t baking soda and stir. It should be foamy.
1. Pour the hot syrup over the popcorn in the bag. Fold the top of the bag over two or three times and shake it.
2. Place the bag in the microwave for 1 and 1/2 minutes, take it out and shake it.
3. Place the bag in the microwave for 1 and 1/2 minutes, take it out and shake it.
4. Place the bag in the microwave for 30 seconds, take it out and shake it, then pour it out onto waxed paper.
Store the caramel corn in a tin or in a plastic Zip-Loc bag.
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Got this recipe from Zoe Bell. She's in my 7 a.m. exercise class, and we often walk together to class, along with several other gals. She was making this for guests one night, and it sounded too good. She says it's rather like a pecan pie and a quick and easy dessert.
JAPANESE FRUIT PIE
Heat 1 cup sugar and 1 stick margarine until melted. Let cool a little.
Add:
2 eggs, beaten
1/2 cup coconut
1/2 cup chopped pecans
1/2 cup raisins
1 tsp vinegar
Mix well. Pour into unbaked 9 inch pie shell. Bake 40 minutes at 325 degrees. Serve with whipped cream or ice cream.
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Here's a recipe from another of my "walk to exercise class" cronies, Barb Fisher. It's her specialty dish for guests and potlucks. She got it off a Classico pasta sauce jar a long time ago, she said. I really like the idea of having extra sauce to serve with the casserole.
PENNE AND CHICKEN diGENOA
l (l#) Pkg. penne rigate (cooked per pkg)
1# boneless chicken breasts - cut in strips
2 T oil
3 jars Classico (any flavor) spaghetti sauce
1 (15-oz) ricotta cheese
4 cups (16-oz) mozzarella cheese (shredded)
l cup (1 pkg) frozen chopped spinach (thawed and well drained)
1/4 cup grated parmesan cheese
2 eggs.
Preheat oven - 350 degrees.
1. In large skillet, cook chicken in oil until browned.
2. Add 2 jars Sauce - Heat.
3. Combine ricotta cheese, 2 cups mozzarella, spinach, parmesan cheese and eggs in bowl.
4. In large 13x9 pan, spread 1 cup sauce mixture.
5. Top with half EACH of the cooked penne, ricotta mixture, and sauce mixture - repeat layering.
6. Using 3rd jar of sauce, add a little more to top - save rest to heat and serve with casserole.
7. Cover with foil - Bake 40 minutes.
8.
Uncover. Top with remaining mozzarella and bake 5 minutes more.
Until next month—
Bon Appétit!
Recipes of the Month for May, 2002
Call it by any name you wish, but this is a great dish. It comes from my neighbor and walk-to-exercise class-with person, Ann Tanenbaum. I serve it with a side of sliced tomatoes or a saucedish of stewed tomatoes, and we have a colorful and tasty meal. Ann says this can be made the night before, refrigerated, and baked the next night. She also says that it freezes well.
VEGETABLE KUGEL (PUDDING) (CASSEROLE) This recipe has its own page now.
6 T butter or margarine
1/2 cup chopped green pepper
1 cup chopped onion
1/2 cup chopped celery
1 and 1/2 cups grated carrot, raw
2 pkgs frozen chopped spinach, thoroughly DRAINED
3 eggs, beaten
1 and 1/2 tsp salt
1/8 tsp pepper
1/8 tsp onion powder
3/4 cup matzo meal (a coarse flour, available in grocery store specialty foods section)
1. Sauté onion, green pepper, and celery in the margarine for about 10 minutes.
2. Combine with the drained spinach.
3. Add eggs, spices, and matzo meal.
4. Bake uncovered in greased 2 quart baking dish 45 minutes at 350 degrees.
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I may have mentioned this before, but I save the juices drained from vegetables (as the spinach juice above) and the vegetable-flavored water from vegetables I cook, to use as soup stock. I keep a large plastic dish in the freezer, and just dump the juices/waters in it as I get them. If there's a few pieces of vegetable floating in the juice/water, so much the better. Using this "stock" instead of water in home made soups adds a lot more flavor and nutrition.
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Gloria Adkins in Kentucky (whom I see every year in MI and FL), has sent several recipes, most recently the Pineapple Stuffing. She's a docent at the St. Louis Zoo. The docents meet now and then for business and potlucks. At the most recent potluck, a woman brought this salad, and Gloria thought it was wonderful. So she got the recipe from the woman to pass on to us.
GLORIA'S COPPER PENNIES (Marinated Carrots)
Serves 8-10
5 C. sliced cooked carrots (approx. 2 lbs. pkg.) She used the baby ones
1 med. sweet onion
1 small green pepper (she left this out)
1-10 oz. Tomato soup
1/2 C salad oil
1 C. sugar
3/4 C. vinegar
1 tsp. prepared mustard
1 tsp. worcestershire sauce
1 tsp. salt
1. Cook carrots whole.
2. Drain, cool and slice.
3.
Cut onion and green pepper into rings and mix with carrots.
4.
Mix other ingredients and pour over vegetables. Cover and marinate at least 12 hours or more in refrigerator.
5.
Drain and serve
*Reserve marinade and use as a salad dressing.
Until next month—
Bon Appétit!
Recipes of the Month for June, 2002
'Tis the season again. We will be climbing in our little camper van and hitting the open road beginning on June 1. We won't be back to Florida until some time in October. So Recipes of the Month will be sporadic, or I may have to skip some months if I don't have a computer internet hookup. However, once I'm home, the Recipes will once more come into your email box on a regular basis.
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Barb Lloyd in MI saw this recipe in her church bulletin. She passes it on to us with the note that she has not made this cake. So you're on your own. But Barb thought the recipe looked good. And that it does!
EASY CHOCOLATE CAKE
l pkg. instant chocolate pudding
1 3/4 c milk
l pkg chocolate cake mix
1 8-oz pkg chocolate chips, can use more
1 egg
1. Blend pudding and milk.
2.
Add egg and blend well.
3.
Add cake mix and beat thoroughly.
4.
Pour batter into greased and floured pan (9 x 13 x 2 in.). Sprinkle top with chocolate chips.
5.
Bake in a 350 degree oven for 1 hour. Cool. Sprinkle with powdered sugar.
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Here's another one from Pat Muth in MI. She's the one who sent the Microwave Caramel Corn. This is her Aunt Emily's pickle recipe. I've had these pickles, and they really are good.
SECOND HAND SWEET PICKLES This recipe now has a page of its own.
1 quart no garlic whole dill pickles (I use the cheapest brand I can find.)
2 cups sugar
1 cup cider vinegar
1 T pickling spices
1 stick cinnamon
1. Drain pickles.
2. Slice into 1/4 inch slices.
3. Return pickles to jar.
4. Mix sugar and vinegar in a saucepan. Stir over the heat until the sugar dissolves.
5. Add the spices and cinnamon stick. Boil 5 minutes. Let cool.
Pour the liquid over the pickles and keep in the refrigerator. Shake occasionally. It takes about 2 or 3 weeks before they are ready to eat.
Green food coloring may be added if desired.
Until next month—
Bon Appétit!
Summer Bonus Recipe, 2002
Just got this recipe, and thought it should go out now while peaches are in season. I already have recipe newsletters set up into fall, and this recipe wouldn't be nearly so good if it waited until then. This recipe comes from Barbara Hataway, and it's her comments in it. Judy Youngdoff in Kansas got it from Barbara, and told Jodee in Tucson about it. Jodee was enthusiastic about the idea and wanted the recipe, so Judy just sent it on to me so everyone could have it.
PEACH POUND CAKE
1 cup butter or margarine, softened
3 cups sugar
6 eggs, at room temperature
1 t. vanilla extract
1/2 t. almond extract
3 cups all-purpose flour
1/4 t. baking soda
1/2 t. salt
1/2 cup sour cream
2 cups peeled, chopped peaches
1. Preheat oven to 350 F. Grease and flour a 10-inch tube pan.
2. In large mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
3. In a small bowl combine dry ingredients; add to creamed mixture.
4. Fold in sour cream and peaches.
5. Pour batter into prepared pan.
Bake 75 to 85 minutes, until toothpick inserted in center comes out clean.
Notes: I used a bundt pan and the cake baked about a third again as long. I also used very hard nectarines and they worked beautifully, much to my surprise. Barbara Hataway.
Until next month...
Cook on!
Recipes of the Month for July, 2002
Zoe Bell, a walk-to-exercise friend, gave me that Japanese Pie I printed last spring. She's basking in the cool air of North Carolina for the summer now. But before she left Florida, she gave me this recipe. This sounds like real treat. She says she's made it with cherry pie filling, too, and it works just as well.
QUESADILLA APPLE PIE
1 T butter
cooking oil spray
2 large (10 inch) flour tortillas
21-oz can of apple pie filling
1/2 cup finely shredded cheddar cheese
1 T sugar
1/2 tsp cinnamon
1. Heat the oven to 375 degrees.
2. Melt the butter; set aside.
3. Spray a large baking sheet with the cooking oil spray. (I used a pie pan). Place 1 tortilla on the sheet. Pour the apple pie filling onto the tortilla and spread it almost to the edge of the tortilla. Sprinkle the cheese evenly over the pie filling. Place the second tortilla over the apple mixture, forming a top crust.
4. Using a spoon, spread the melted butter evenly over the top.
5.
Mix the sugar and cinnamon and sprinkle over the top.
Bake until the quesadilla is crisp and the edges just begin to brown, 8-10 minutes. Cut into wedges and serve immediately.
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Copper Pennies are popular! Here's another version from Gene Brown in Santa Rosa California. This variation has less oil, and has chili sauce in it. Gene says the carrots should be cooked to just tender-crisp.
GENE'S COPPER PENNIES This recipe has its own web page
1 and 1/2 pounds carrots, peeled and sliced
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp dry mustard
1 T salad oil
1/2 T Worcestershire Sauce
1/2 cup chili sauce
1 green pepper
1 and 1/2 purple onions
1. Boil sliced carrots in salted water 9 minutes.
2. Mix next 6 ingredients, pour over drained carrots.
3. Add thinly sliced green pepper and onions.
4. Marinate in refrigerator. Keeps 3 weeks.
Until next month-
Bon Appétit!
July Bonus Recipes, 2002
Hi Everyone!
I got two recipes on salad bar carrots from my all-call in behalf of my niece Cheryl, and several other emails from gals who wanted whatever recipes turned up. So I'm just passing them out to everyone. Thanks to Judy and Judy for sending the recipes along!
Ruth
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MARINATED CARROTS from Judy McCracken in Gladwin, MI.
3 # carrots-cut up
Cook w/ salt and 4 or 5 bay leaves until tender and crisp....Drain and take
out bay leaves.
In a little bowl combine:
1 cup white vinegar
1/4 cup sugar
2 Tbl salt
some hot pepper sauce (Tabasco)
about 1/4 tsp oregano
Into carrots, cut 2 onions and put in 4 or 5 fresh hot peppers w/o seeds
(use gloves
Pour vinegar mix over carrots and marinate 6 to 8 hours or overnight......
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SPICED CARROTS from Judy Youngdoff in Overland Park, Kansas.
Marinade:
1/2 C. oil
1/2 C. granulated sugar
1/2 C. cider vinegar
1 tsp. celery seed
1/4 tsp. dry mustard
1/4 C. salt
1 1/2 pounds carrots; peeled, sliced, cooked and drained
1 medium onion, thinly sliced
1. Whisk marinade ingredients together in large bowl until well combined.
2. Add carrots and onions; toss gently.
3. Marinate overnight or several hours. Drain marinade from vegetables and serve.
Until next month...
Cook On!
Recipes of the Month for August, 2002
This is from Pat Muth in Detroit, the gal whose caramel corn I ate up. Pat is cousin-in-law to Judy McCracken. Judy is wife to Art McCracken, who went to grade school and high school with my husband. Judy and Art spend the winters near us in Florida. Gloria, who sent the Copper Pennies recipe in May is Judy's sister. Did you get all that?
POPPY SEED DRESSING
In a blender, mix:
1 and 1/2 cups sugar
2/3 cup white vinegar
3 T onion juice or 1 small onion, chopped
3 T poppy seed
2 T dry mustard
2 t salt
When the above is blended, slowly add 2 cups of oil (any kind). Blend until creamy. Keep in a jar in the refreigerator indefinitely. This is excellent on spinach or fruit salad. It is sweet/tart. Sesame seed may be substituted for poppy seed.
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I was at the Mercer house one afternoon last spring in Florida, helping Ralph get a web page set up for his high school reunion. While we worked, Carol, his wife, brought in a plate of warmed banana bread and cranberry bread. She said it was "healthy" banana bread. It was delicious, so of course I had to have the recipe. It truly is a health food lover's bread. Just read the ingredients. Then make a loaf. (The cranberry bread recipe Carol got off the back of a bag of cranberries. It's very good, too!)
BANANA WHEAT BREAD
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon soda
1 1/2 cups mashed ripe banana
1/4 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
1. Combine dry ingredients in a large bowl; stir well.
2. Combine banana, oil, honey, eggs, and vanilla in another bowl; mix well.
3. Make a well in center of dry ingredients; add banana mixture, and stir
just until moistened.
4. Spoon into a well-greased and floured 9 x5 x3 inch loaf pan. Bake at 350 for 1 hour or until bread tests done.
done. Yield: 1 loaf
Until next month—
Bon Appétit!
Recipes of the Month for September, 2002
Here's an unusual and delicious sounding recipe from Barbara Barton in Gresham, Oregon, whom we visited in August. She says the last potluck she took it to, she was mobbed for the recipe.
SWEET ONION CASSEROLE
4 large sweet onions (Walla-Walla) chopped
1 T. extra-virgin olive oil
3 T margarine
1. Saute onions SLOWLY until transparent...do not burn.....this
will take about half-hour.
2. Whisk together:
2 eggs
1 cup half & half or whipping cream
2 T flour
1 t salt
1/8 t cayenne
1/4 t black pepper
Pinch nutmeg
3. Combine this mixture with the onions.
4. Put in greased casserole and top with about 1/4 c. Grated Swiss cheese.
5. Bake at 375 degrees 25-30 minutes or longer, until knife inserted near center comes out clean.
My husband found this recipe in the EatSmart article by Jean Carper in the Sunday paper magazine in early March. I tried it, and it was great! Have made it several times since. It makes a good main dish salad for hot weather, and is so nutritious it'll knock you over. I found the dressing a bit tart, though, and added some sweetner to it.
2 cups red cabbage, shredded
19 ounce can of white kidney (cannellini) beans, rinsed and drained
11 ounce can of mandarin oranges, drained
1/3 cup coarsely chopped walnuts, toasted
2 scallions sliced, including green tops
3 T balsamic vinegar
3 T olive oil
2 T orange juice
salt and pepper to taste
Put first 5 ingredients in a bowl. Whisk the oil, vinegar, and orange juice together. Pour over vegetables and toss. Serve.
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Marianne Jones, a teaching friend of many years in Big Rapids, MI, took this dessert to a women's club meeting. She said it was a real hit, and so is passing it along to the rest of us. It has a surprise ingredient, which gives it a hint of cheesecake flavor.
BAKED CREAM PUFFS
1. Make a recipe of cream puff casings: Add 1/4 pound stick butter (1/2 cup) to l c. boiling water. Stir to melt butter. Add l cup flour, 1/4 t. salt all at once. Cook, stirring vigorously, until mixture is smooth and forms soft ball that does not separate. Cool mixture slightly, add 4 eggs, one at a time. Beat vigorously after each egg is added., Beat until mixture is smooth. Spread in two 8 X 8 cake pans, greased . Bake at 450 for 15 min. and 325 for 25 min. Cool.
2. Mix together 8 oz. of mayo, 2 T sugar, and 8 oz. of soft cream cheese. Spread over cooked cream puff mixture.
3. You can make a pkg. of choc. pudding for one and lemon pie filling for the other. Spread over above mixture. Cool.
4. Top each with the 8 oz. of whipped topping. (Divided.)
Until next month—
Bon Appétit!
Ruth
Recipes of the Month for October, 2002
The recipes this month are, by coincidence, all from people with whom we worked at Acadia National Park during the '90s. Recipes of the Month got its start at Acadia. We often had potlucks there, sometimes with themes. Many times a ranger would bake up something good and bring it into the lunchroom. I began gathering the recipes from such events and other friends, and publishing a recipe each week as Recipe of the Week. I printed a number of copies of a recipe and put them in an envelope hung on the door of the refrigerators of the lunchrooms in a couple of the park buildings. After I left Acadia, I continued the tradition as Recipes of the Month and have emailed them to Acadia and many other friends since.
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Some years back Ellen and Jim Shelton lived in a trailer next to our motor home at Acadia National Park while all four of us worked as rangers there. We had some great times. We stop and see them whenever we pass near Tallahassee, and while we were there in June I got this recipe from Ellen. Haven't had a chance to try it yet, but I will.
SQUASH SOUP
(Use however much squash you want.)
yellow summer squash
chopped onion
salt and pepper
1 tsp curry powder
1. Sauté the above together in olive oil until quite
tender.
2. Add 2 cups vegetable broth, then stir in 4 oz. of low fat cream
cheese. Stir until smooth.
Serve hot or cold.
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Shirley Beccue is an Acadia ranger (and artist and bird watcher) and a bit of a gourmet cook. Here's a recipe from her that sounds really special and would be a great guest entrée.
SPINACH-STUFFED SALMON
1 10 oz. bag of fresh or frozen spinach
4 oz. cream cheese –soften
1 C masarpone cheese – (soft cheese comes in a container like cream cheese)
Pinch of nutmeg
6 – 6 oz. salmon filets 1” thick (or one or two larger pieces of salmon)
Olive Oil
Dash of salt and pepper
Mix together the following: (can make lesser amount if making 2-3 pieces of salmon)
2 C fresh breadcrumbs
1 C of melted butter
1 C grated Parmesan Cheese
Cook and drain spinach according to directions. Squeeze dry, and separate w/fork.
Mix both cheeses together w/nutmeg and salt and pepper. Mix in spinach. Set aside.
Cut one or more 1” deep, long slits on topside of salmon. Lightly oil baking pan. Place salmon skin side down in pan. Fill slits with cheese/spinach mixture.
Bush salmon w/a little oil and dash of pepper and/or salt. Press breadcrumb/ Parmesan mixture on top and sides of salmon w/fork.
Bake until opaque in center. 12+ minutes depending on size of salmon.
Enjoy!
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This recipe was passed to me by Shirley Beccue, who got it from Linda Thayer, who worked in the park visitor center. It's elegant simplicity.
SPINACH AND STRAWBERRY SALAD
1 bag of baby spinach leaves
1 pint – fresh strawberries - sliced
Dressing:
1 t minced onion
1 C sugar (or less)
2T sesame seed
1 t Worchester Sauce
4 t poppy seed
1 C red wine vinegar
1 t paprika
1 C oil
Mix all ingredients for dressing. Pour over spinach and strawberries just before serving. Can also add pine nuts or slivered almonds.
Until next month—
Bon Appétit!
Recipes of the Month for November 2005
During our travels of the Great American West this summer, I gathered in a number of great recipes, many of which were served to us by friends that we visited. We had some wonderful meals, I'll tell you! As the winter goes on, I'll pass them on to you, along with new ones I pick up through the season.
The recipes for the next couple of months will be particularly geared to the holiday seasons coming up.
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To start us off, here's an upscale way turkey dish, perfect for holiday entertaining. It's from Gene Brown in Santa Rosa, CA., where she served it for dinner the day we arrived at their home. The recipe is from an Adventures in Food cookbook, which was compiled by Gene and two of her friends from recipes used in the Boys' Food Classes at Santa Rosa High School, and sold to benefit the school. The notes on the recipe are Gene's comments.
TURKEY SCALLOPINI
Gene: Cut and prepare vegetables first, and get the other things out, too. Pound well! The pounding and frying takes time – and I make a big mess!
Serves 6 to 8
1/2 cup butter, divided ( Too much! I use about 1/4 cup butter, and then spray Pam or vegetable oil for the rest.)
1/2 pound mushrooms, thinly sliced
1 and 1/2 tsp. lemon juice
1/4 c. finely chopped onion
1 c. chicken broth
2 chicken bouillon cubes
1/2 c. finely chopped celery
1/4 c. finely chopped green pepper
2 T finely minced fresh parsley
2 lbs. raw breast of turkey, thinly sliced
1/2 c. flour
2 tsp. salt
1 tsp. pepper
3/4 c. dry sherry
1/4 c. chopped black olives
1. Melt some butter in large frying pan. Add mushrooms sprinkled with lemon juice. Sauté a few minutes, just until mushrooms are tender. Add onions, sauté until tender. Set these aside in a bowl.
2. In a saucepan, put the chicken broth and bouillon cubes. Bring to a boil, lower heat, add celery, green pepper, and parsley. Cook until tender. Set aside.
3. Pound all turkey until thin, but not tattered. Put some butter in a frying pan. Add salt and pepper to the flour. Dredge the turkey slices in the flour mixture. Fry quickly in butter. When all the turkey is fried, add the sherry and chopped olives. Simmer for 3 minutes.
4. Distribute the meat evenly in a 9"by13" baking dish, pour over all the juices and pan scrapings from cooking the turkey.
5. Add mushrooms and onions, and vegetable mix including broth.
6. Cover baking dish with foil. Bake 1 hour at 350 degrees.
We had this pie at the home of Sue Gibson in Hamilton, Texas, this September. Sue got the recipe from her neighbor, who got it from her daughter, Barbara Caraway. Sue promised us, if we stopped in to see her and her husband Don, that she would have a pecan pie from Texas pecans waiting for us. She did, and this was it. What a treat. This would be a great dessert for holiday guests, or even as a holiday gift!
1 stick oleo
1 cup sugar
1 cup white syrup
1/4 tsp salt
1 tsp vanilla
4 eggs
unbaked pie shell
pecans, chopped and full halves
1. Mix and heat the first 4 ingredients until sugar is fully dissolved (Sue says she boils it for 2 minutes). Cool this mixture for about a half hour.
2. Add 1 tsp vanilla.
3. Beat the 4 eggs. Add the cooled syrup mixture to them.
4. Pour into the unbaked pie shell.
5. Top with pecans.
6. Bake at 350 degrees for 55 minutes.
Decorative suggestion from Barbara Caraway. Lay halves of pecans all around the outside edge of the pie. Then fill the middle of the top with chopped pecans.
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And here's a couple of quick kitchen tips from Eric Williams. Eric is originally from Alpena, MI,(Yea, Michigan!) but now lives in Arizona, I believe. He is an internet acquaintance whom I met when he subscribed to my newsletter, Kildonan Times.
I have used caraway seeds in chili, it's a little bitter but in a spicy dish that can be an interesting plus.
Also, for chicken, you can try these; marinade in green goddess dressing and bake in the oven. Or fry the chicken and then boil a few minutes in tomato juice, with a little dry mustard if the tomato is too strong. Lemon or lime juice will work also to modify the tomato taste.
Until next month—
Bon Appétit!
Recipes of the Month for December 2002
You're getting four recipes this month! Two of them are for breads that would make nice Holiday gifts, and two of them are brunch recipes that would be perfect for holiday mornings or for guest breakfasts.
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This first one is from Bev Ossian in Kearny, Nebraska. The Ossians and we worked together in Big Rapids, MI, years ago. We hadn't seen each other for over 20 years until we stopped into Kearny this last summer. The Ossian family bragged on Bev's banana bread, so, of course, I had to have the recipe. Her husband, Jim, wrote out the recipe and sent it to me.
BEV'S BANANA BREAD
Three mashed bananas, apparently the riper the better
Two eggs
1/2 cup of oil
Mix well and add:
1 cup of sugar (Bev makes half of it brown sugar),
1/2 teaspoon of salt
one teaspoon of soda
Then add:
1 1/4 cup flour
1/4 cup of chopped walnuts
Grease a loaf pan, and bake at 350 degrees for approximately one hour.
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This next one was sent to me by Judy McCracken while she was in Gladwin, Mi this summer. She'll soon be down here to winter near us in FL. Judy's friend up there, Annerose White, made this bread, and Judy had some. Judy says it's wonderful!
ANNEROSE'S CRANBERRY BREAD
Mix together in the order given:
2 C flour
1/2 t salt
1/2 t baking powder
1/2 t baking soda
1 C sugar
1 egg
2 T butter
2 T hot water
1/2 C orange juice
1 1/2 C cranberries cut in half (I leave them whole)
3/4 C chopped nuts if desired.
Bake in greased loaf pan at 350 for 1 hour.
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Now for the breakfasts. First up is a brunch casserole from Judy Youngdoff in Kansas City. Judy and I finally met this summer, after hearing about each for years from our mutual friend, Jodee. We were all in Tucson at the same time, and spent hours at Jodee's house talking recipes. Both Judy and Jodee have huge recipe and cook book collections. Judy served this casserole at a brunch for all of us at their Tucson condo this summer.
FARMER'S CASSEROLE
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese, or shredded cheddar cheese (3 oz.)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onions
4 beaten eggs (or 1 cup frozen egg product)
1 (12-oz) can evaporated milk (or evaporated skim milk)
1/4 tsp. pepper
1/8 tsp. salt
1. Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion.
2. In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.)
3. Bake, uncovered, in a 350 degree oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until center appears set.
4. Let stand 5 minutes before serving. Serves 6
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And lastly, an egg dish from Barb Lloyd, the chocolate cake woman, in MI. Barb sent me another chocolate cake recipe yesterday, incidentally, so I'll pass it along later. We visit Barb and her husband, John, every summer, and some time while we're there, she makes this dish for breakfast. It's a real treat!
BAKED EGG CUPS
1 can refrigerated crescent rolls
8 medium eggs
a little shredded cheese
1. Unroll the rolls and cut the narrow tip off the end of each roll.
2. Spray a muffin tin with vegetable spray.
3. Fit a roll into each cup of the muffin tin. Use the cut-off points to fill any cracks or holes in the "crusts."
4. Break a medium egg into each cup.
5. Sprinkle each egg with salt and pepper, and top with a little shredded cheese.
6. Bake at 400 degrees for 20 minutes.
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Hold on! Here's a last minute goodie. I got this recipe from Delores Mazzeo at a luncheon of lady authors today. It's cranberries, in fact, festive cranberries, and had to be sent out for the holidays.
This is a nice alternative to canned cranberry sauce or the standard cranberry orange dishes. It has some pizzaz to it!
DOLORES' CRANBERRIES WITH BRANDY
1. Spread 4 cups of cranberries evenly over the bottom of a glass 9x13 pan.
2. Sprinkle 2 c. sugar over the cranberries.
3. Cover tightly with foil.
4. Bake at 300° for an hour.
5. Sprinkle 1/2 c. of brandy over the hot cranberries. Stir.
6. Put into a plastic container or a glass jar and refrigerate.
Until next month—
Happy Holidays!
Bonus Recipes for December 2002 - Pumpkin
I got so many pumpkin recipes from friends recently, that I decided to send them all to you right now. T'is the season for pumpkin dishes, after all!
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Barb Lloyd from Michigan sent me this recipe. I'll let her tell you about it herself.
"I have a great pumpkin dessert to send you from my sister-in-law Jamie Lloyd. I took it to the Garden Club meeting in November, and they loved it! The secret is in the whipped cream topping. Use the real whipped cream in the refrigerated metal can. That way you can put a cute little 'flowerette' of whipped cream on each piece."
PUMPKIN DESSERT
Crust: one yellow cake mix (save out 1 cup of this for topping)
1 stick margarine, let it sit out on the counter until soft
1 egg
Mix these ingredients, press in 9 x 13 greased casserole dish
Filling: 1 large can of pumpkin (I used pumpkin pie filling)
3 eggs
1/4 cup white sugar
1/2 cup brown sugar
2/3 cup milk
1 12 teaspon cinnamon
Mix these and pour on top of crust
Topping: 1 cup (saved) cake mix
1/2 stick margarine
1/3 cup sugar
Mix these and put on top of filling in dollops (distribute around)
Bake at 350 degrees for 55 minutes
Cut when cooled into squares, squirt a 'rosette' of whipped cream from the can on top!
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This is from Dell French, who is in my writing group. She gave a luncheon for lady writers recently, and we talked recipes as well as talking a lot about writing. The result was Dolores Mazzeo's Cranberries with Brandy that was in the regular December Recipes of the Month, and a couple of recipes in this bonus recipe group.
PUMPKIN CRUNCH
2 sticks of butter, or 1 cup of margarine
1 box yellow cake mix (Duncan Hines w/o pudding)
1 large can (28 or 29 oz.) pumpkin
1 large can (10 or 12 oz.) evaporated milk -I use fat free
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 cup chopped walnuts
1. Melt butter.
2. In a separate bowl, mix pumpkin, evaporated milk, eggs, sugar and cinnamon.
3. Line a 13X9 inch pan with tin foil (spray foil with cooking spray).
4. Pour pumpkin mixture into foil lined pan.
5. Sprinkle dry cake mix over pumpkin mixture, pat down with spoon.
6. Sprinkle nuts.
7. Drizzle butter.
8. Bake for 1 hour at 350°.
9. Let stand at least 10 minutes before turning out on cutting board or
platter. Better to stand 2 hours or you may refrigerate to speed cooling
Turn cake over on cutting board or platter. Peel off foil.
10. Slice and serve with Cool Whip or Vanilla ice cream.
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Dell French also sent me this recipe, which she got from a friend. Dell's friend says her family preferes this shortbread to pumpkin pie! Dell, incidentally, is writing her first murder mystery when she's not cooking.
PUMPKIN SHORTBREAD DESSERT
Yield: 15-18 servings.
1 and 3/4 cups sugar, divided
1and 1/2 cups all-purpose flour
1/2 cup cold butter or margarine
4 eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional
1. In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan.
2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set.
4. Cool on a wire rack. Cover and refrigerate overnight.
5. Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired.
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This recipe comes from Judy McCracken, who just got down here from the snows of Michigan. McCrackens winter about 20 miles north of us here in Florida.
PUMPKIN PECAN PIE SQUARES
Makes 12 servings
1 cup all purpose flour
1/2 cup old fashioned or instant oats
3/4 cup packed brown sugar, divided
1/2 cup butter or margarine
3/4 cup granulated sugar
1 can (15 oz) 100% pure pumpkin
1 can (12 oz) evaporated milk
2 large eggs
2 1/4 teasp pumpkin pie spice
1/2 cup chopped pecans
fat free whipped topping
1. Preheat oven to 350 degrees
2. Combine the flour, oats, 1/2 cup brown sugar and butter in a small mixer bowl. Beat the dough at low speed 1 to 2 minutes or until its crumbly.
3. Press the crust onto the bottom of an ungreased 13 x 9 inch baking pan.
4. Bake it in the oven for 15 minutes.
5. Combine the granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in a large mixer bowl.
6. Beat the mix at medium speed 1 to 2 minutes, then pour it over the crust and bake 20 minutes.
7. Combine the pecans and the remaining 1/4 cup of brown sugar in a small bowl. Sprinkle the pecan topping over the filling.
8. Continue baking 15 to 20 minutes or until a knife inserted in the center comes out clean.
9. Cool completely in the pan on a wire rack.
10. Cut into bars. Serve with whipped topping.
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I haven't made this yet, but it sounds really good! Dell French found it on one of her favorite websites, Emazing's Chopping Block. Chopping Block posts a new recipe every day. Go to:
Computer Corner http://www.emazing.com/choppingblock.jsp
PUMPKIN PUDDING
Serves 4-6
1 pound French bread
3/4 cup granulated sugar
2 teaspoons pumpkin pie seasoning
3 eggs
3 and 1/4 cups milk
2 teaspoons vanilla
1 and 1/2 cups pumpkin (canned)
1/4 cup pecans, chopped
Sauce:
4 ounces butter
1 cup light brown sugar
1/2 cup cream
1. Tear the bread into medium-sized pieces. Sprinkle on the
granulated sugar and pumpkin pie spice.
2. In a separate bowl, lightly whip the eggs. Whisk in the milk, vanilla and
pumpkin.
3. Pour over the bread mixture. Toss well and allow to sit for 15 minutes.
4. Preheat the oven to 350°.
5. Lightly oil a medium casserole dish.
6. Add 1/2 half of the mixture. Sprinkle in the pecans. Top with the remaining mixture.
7. Bake for 30 minutes or until lightly browned.
8. Prepare the sauce by melting the butter in a medium
saucepan. Whisk in the brown sugar and cook for 3 minutes.
Whisk in the cream and cook until smooth. Serve warm over
the bread pudding.
- Nick Sundberg
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I first got this recipe from Jodee in AZ years and years ago when we were both bright-eyed young school teachers in Michigan. I made it a lot, as my kids loved it. Recently she sent it to me again, and it brought back many memories.
FROZEN PUMPKIN DESSERT
1/2 gallon vanilla ice cream
1 can pumpkin pie MIX
bag or box of gingersnaps
1. Soften 1/2 gallon of vanilla ice cream. Mix with 1 large can pumpkin pie MIX.
2. Layer gingersnaps in a 9 x 13-inch baking dish (I use the packaged grocery store cookies)
3. Cover with half of the ice cream mixture
4. Repeat gingersnap layer
5. Cover with remaining of ice cream mixture
6. May top with crushed gingersnaps if desired
7. Freeze. Remove from freezer about a half hour before serving to allow to soften or it's difficult to serve (and eat).
Until next month....
Good Eating!
Bonus Recipes for December 2002 - Punch
Here I am in your mailbox again! I just got some recipes for Holiday Drinks from Sharon Manning who got them from her friend Marcia Tong in Royal Oak, Michigan. Sharon is in Michigan right now, but will soon be heading back to Florida, where she spends her winters. I, with 4 other gals, will be going to Sharon's house at the end of February for our annual "Cousins' Weekend." The only person not related to someone in the group is myself; but they let me come every year anyway.
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Sharon says she's made this for years, and it is very good for parties.
AMBER TEA DELIGHT
4 cups hot tea,
2-12 oz. cans apricot nectar
2 cups orange juice
1/2 cup sugar
1/2 cup lemon juice
1-28oz. bottle VERNOR'S ginger ale.
1. Combine all except ginger ale.
2. Chill.
3. Add ginger ale just before serving. Use Vernor's Ginger Ale not any other kind.
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Sharon said she had this last weekend, and liked it so well that she asked Marcia for the recipe. This recipe makes just 4 or 5 servings, so would be something special to serve when a couple of friends stop in for a cocktail during the holidays.
SPARKLING CRANBERRY COCKTAIL
1 and 1/2 cups lemon or lime carbonated water, chilled.
1 8-oz. can jellied cranberry sauce, chilled.
1/4 cup cranberry, raspberry or orange liqueur, chilled. (I used raspberry).
1. In blender combine half of the water, all of sauce and liqueur. Blend till smooth.
2. Pour into 4 or 5 glasses, add ice, and fill with remaining flavored water.
Until next month—
Bon Appétit!
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