2004
Recipes of the Month for January, 2004
My sister Gail from Chicago from whom I have sent you recipes before (like Banana Cheescake), is now Gail from next door. She and her husband John have moved down here to Florida into the same resort park we are in. She came over for dinner a couple of weeks ago, and brought this cake. It's practically fat and cholesterol free, and a real treat!
CHERRY CHOCOLATE ANGELFOOD CAKE
1 bakery angelfood cake
2 1 oz. pkgs. sugarless instant chocolate pudding
3 c. skim milk
1 jar maraschino cherries
one and a half cartons of16 oz Lite Cool Whip
Drain the cherries while putting together the cake.
1. Cut across cake about and inch and a half from the top, and remove top of cake.
2. Gently cut 2 deep rings around the bottom of the cake. Carefully tear out between the rings to form a tunnel in the cake bottom.
3. Mix the 2 pckgs of pudding with the 3 cups of milk and let set until firm.
4. Spoon the pudding into the tunnel, over-filling it slightly.
5. Carefully set the top back on the cake.
6. Chop the drained cherries and mix with the Cool Whip. Generously frost cake with the mixture.
Gail: If you frost the cake as near as possible to the serving time, the Cool Whip will have a glossy look. Decorate the top with a few whole cherries.
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Here's another (she gave us the HedgeHog sweets in Dec.) good recipe from Ruth Cotich of the lady writers group, which I believe she also got from her sister in Australia. I have this posted on my refrigerator to try as soon as I get some stuff used up out of my crammed-full freezer.
Chow See Min
Half an average sized cabbage
1 carrot (grated)
3 stalks of celery (diced)
Half a lb of green beans (sliced)
Few sticks of spagetti
2 pkgs of chicken noodle soup
1 and 1/2 tsp curry
1 lb ground beef
3 good-sized onions finely chopped
3 cups of water
Method:
1. Grease pan or saucepan with butter. Brown beef and onion in pan. Sprinkle with curry and keep turning slightly. Sprinkle packages of dry chicken soup over and mix well.
2. Add all other ingredients, water first, and cabbage last.
3. Simmer for half an hour, adding water if needed.
Ruth: This tastes very good as a left over.
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And this one is from Pat Henson of the lady writers. She gave us last month's Crescent Cookies. It's a quick and easy meal, and we can all use that!
PORK CHOP BAKE
1 can cheddar cheese soup
1 can French onion soup
5 small potatoes, diced
4 pork chops with bones
1. Spray a 9x13 pan well with oil.
2. Put potatoes on the bottom, and put pork chops on the potatoes.
3. Mix the soups together and pour over chops and potatoes.
4. Bake at 350° for 45 to 50 minutes.
Until next month—
Bon Appétit!
Recipes of the Month for February, 2004
I've talked a lot about the Lady Writers, who have given us quite a few recipes. I held a luncheon for them at my house. We read aloud and critique each other's writings, and — eat. My menu follows.
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The main course of the above luncheon, after bread and dipping oil, was Pasta e Fagioli. I got this recipe from Judy Youngdoff in Kansas City, who says that this is one of her "basic" recipes that she uses often. It was a big hit with the writers and with my husband, who got the left-overs.
PASTA e FAGIOLI
1 lb. lean ground beef
1 T olive oil
1 medium onion, chopped
1 medium carrot, halved and sliced
1 celery stalk, sliced
1 (14 oz) can peeled tomatoes, chopped
1 (15 oz) can cannellini (white beans), rinsed and drained
1 qt. beef broth
1 tsp. marjoram, crumbled
freshly ground black pepper
3/4 c. dry elbow macaroni
2 T. chopped fresh parsley
1/4 c. fresh lemon juice
1/2 tsp. red pepper seasoning, optional
1. Sauté beef in olive oil over moderately high heat; remove beef with slotted spoon and reserve.
2. Sauté onion, carrot, and celery in the drippings 3 to 4 minutes or until onion is transparent.
3. Add tomatoes and their liquid. Cover and simmer 10 minutes. Return beef to the pan; add the beans, broth, marjoram and pepper to taste.
4. Cover and simmer 15 minutes. Bring mixture to a boil and add macaroni. Boil 6 or 7 minutes or until macaroni is barely tender.
5. Stir in parsley, lemon juice and red pepper seasoning.
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As long as we're doing good substantial Italian dishes, here's a great one. I don't know if I have mentioned that my sister Gail is married to a real Chicago Italian, born and raised in the city. His mother made Italian food to die for. Here is one of her dishes, one I can remember having in the Chicago brownstone home years ago. A couple of weeks ago Gail and John came over for supper, and she brought-
SAUSAGE, POTATOES, AND PEPPERS
about 6 Italian Sausage
about three to four large potatoes skins on.
about three large green peppers
about one large sweet onion cut in thin slices
1. Brown the skins of the sausage in a little olive oil on all sides.
2. Wash and slice potatoes
3. Wash and slice green peppers in 1to 2 inch squares.
4. When sausage is browned cut into 1to 2 inch pieces
5. Cook onions in sausage brownings until just soft.
6. Put all ingredients plus pan drippings in a low sided baking dish so as not to layer too deep.
7. Add 1/3 to 1/2 cup water to keep moist.
8. Add garlic powder, salt, pepper and oregano to taste.
9. Gently mix and cover.
10. Bake about 1 hour at 350 degrees, checking softness of potatoes toward the end.
11. When potatoes are soft, toss the salad, pop the cork, light a candle and enjoy.
Makes one good sized serving each for four.
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For dessert at the Lady Writers lunch, I served a cooked fruit compote. I guess this is a Michigan sort of thing, as our family, back to my grandparents and beyond, made this dish. But it was new to some of the luncheon gang. I take my proportions of fruit and juices from an old recipe on a Watkins spice box, then go from there and do my thing.
RUTH'S FRUIT COMPOTE This recipe now has its own page.
4 cups chopped (bite-size) fruit, dried or dried and fresh (for example: chopped pears and sliced kumquats, dried prunes, dried apples, dried apricots, dried pears, and raisins.)
5 cups liquid- I prefer juices such as apricot, cranberry, orange to using water
honey or sugar or sweetner to taste
3 and 1/2 tablespoons Minute Tapioca
2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 cup brandy or rum
1. Put all ingredients except rum into a heavy saucepan and cook until fruit is soft.
2. Stir in the rum. Mix will thicken a bit on cooling.
3. Serve with whipped topping and chopped nuts.
Variation: Sometimes I cook coarsely chopped walnuts in the mix.
Until next month—
Bon Appétit!
Bonus Recipes of the Month for February, 2004
I have lots of recipes, so much good eating!!! So here's a few more to brighten up the end of February. They're all sweets and treats, just the thing for Valentine's Day and to get you through the rest of the gray days of winter!
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A rich and bad chocolate cake from Barb Lloyd who lives on the shore of Lake Michigan in Michigan. What a location! Barb is one of the gals I go to Mackinac Island with every spring.
TRIPLE CHOCOLATE CAKE
1 Duncan Hines Devil's Food Cake Mix
1 small box Instant chocolate pudding (not sugarless)
1 3/4 c. milk
3 eggs
MIX above ingredients for 2 minutes, medium speed
Add (stir in) 1 12oz. pkg semi-sweet chocolate chips, good ones like Nestle's or Hershey's
Use well greased, (and sprayed) and even floured with dry cocoa, Bundt pan
Bake 350 degrees for 50 or 55 minutes
Cool/rest for 15 minutes, knife around edges, invert to remove.
Sprinkle with powdered sugar when serving
(from Barb) Death by chocolate! You'll like this one, it is moist and gets better with age (just like us!)
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Here is an unusual pie that sounds like it would be very pretty to serve. It would be a good recipe for company. It's from Blanche Perron of Matlacha, Florida and Big Rapids, Michigan, an old friend from our teaching days. Blanche made the first fruit cocktail cake I ever had, just as the fad was coming in, and I thought it was wonderful. I've made a lot of them since.
GRAPEFRUIT PIE
1 graham cracker crust or baked pie crust
2 grapefruit (to make 1 cup)
2 T cornstarch
1 c sugar
1 small package raspberry Jell-o
1 and 3/4 cups water and juice
Cool Whip for topping
1. Section the grapefruit, drain, save juice and set aside.
2. Mix water and the juice to make 1 and 3/4 cups liquid.
3. Put the liquid in a pan with the cornstarch and sugar. Cook until thick and clear.
4. Add the Jell-o and stir until the Jell-o is dissolved.
5. Refrigerate mix until partly set, and then add the grapefruit.
6. Pour into a pie shell. Refrigerate to finish setting.
7. Top with Cool Whip to serve.
Blanche: for diabetics: use sugarless Jell-o and artificial sweetner. They work fine.
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And speaking of unusual and delicious recipes, here's Jane Arndt's version of Saunders' Chocolate Bump Cake. I can vouch that this is delicious, as I watched her make it at Barb Lloyds place on Lake Michigan, which we all call The Cottage. Then I ate it. If you like chocolate.....
THREE-HOLE CHOCOLATE CAKE
A. Cake
Preheat oven to 350°. Spray a 9x13 pan.
2 c. sugar
2 tsp. soda
3 c. flour
2/3 c. oil
2. tsp. vanilla
1/3 c. cocoa
2 T. vinegar
2 c. water
1. Mix dry ingredients together.
2. Make 3 holes in the ingredients.
3. Place oil, vinegar, vanilla, and water into the holes.
4. Mix thoroughly.
5. Bake 25-35 minutes or until a toothpick comes out clean.
6. Cool cake.
B. Cream Filling
a small carton whipping cream
1/4 c. confectioners sugar
1 tsp. vanilla
1. Whip cream until thick, gradually add vanilla and confectioners sugar.
(Or buy Rich's Bettercreme icing at Gordon Foods, 1 quart carton)
2. Punch holes with the blunt end of a kitchen utensil scattered over the top of the cake.
3. Pipe cream filling into holes from pastry bag or a Zip-loc bag with a lower corner cut off.
C. Topping
6 oz. bag of chocolate chips
1 c. butter
2 and 1/2 c. confectioners sugar
1/2 c. light cream
1. Bring all ingredients to a rolling boil in a double boiler. Boil for a couple of minutes. Remove from heat.
2. Pour into a bowl which is sitting in a larger bowl of ice. Whip with electric beater until smooth and the consistency of hot fudge syrup, about 5 minutes. Pour/spread on cake. Allow topping to set for a couple of hours at room temperature before serving.
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And this last one is hot off the press. As I was starting on this letter, an e-mail came in from Jim Ossian in Kearny, Nebraska. His wife, Bev, had made a dessert that Jim described as "scrumptious," so he sent along her recipe. Ossians, along with Perrons (grapefruit pie), are also friends from our teaching days in Michigan. Jim Ossian, Howard Perron, and my husband Bob played on a softball team called "Party Time." The team sponsor was catering service called Party Time, but we lived up to the name. What parties we used to have after the games!
BEV'S FROZEN DESSERT
One container Yogurt (1 cup)
1/2 cup of spreadable jam
1 eight ounce cream cheese -- softened
1. Blend together
2. Spray 8 X 8 pan; and line with Saran wrap; pour mixture onto pan
3. Freeze for two hours.
Until next month—
Bon Appétit and Happy Valentine's Day!
Recipes of the Month for March, 2004
One day last week Sandy Gillaspy sent me an email asking me if I remembered a recipe that made snacks out of saltines with brown sugar and butter baked on them - and if I might have the recipe. (Sandy's in my morning exercise class here. She's a snowbird that spends her summers in Ohio.)
Well, I sure did remember the recipe.
Interestingly, we had a flock of people in for a party two days ago, and many of the women also remembered the recipe. So it must have been used a lot at one time.
RUTH'S HEATH BAR COOKIES
56 saltine crackers
1 cup butter
1 cup brown sugar
1/4 teaspoon baking soda
12 ounces milk chocolate chips
1 cup chopped nuts
1. Line a large cookie sheet with foil. Spray with cooking spray. Lay saltines to cover cookie sheet. 2. Melt butter over medium heat, add brown sugar, bring to boil and boil for 1 minute only. Remove from heat and add baking soda.
3. Spread mixture over crackers (make sure all crackers are covered with mixture). Bake for no longer than 10 minutes at 375 degrees.
4. Remove from oven and sprinkle with chocolate chips -- spread the chocolate as it melts over all crackers. Sprinkle with chopped nuts.
5. Let cool overnight or until set.
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One of the gals at the party here a couple of days ago was Erma Libbee, another snowbird from Ohio. Talk of the Heath Bar Cookies led to reminisces of eating bread with butter and sugar on it when we were kids. Erma is originally from Kentucky, and she said the treat her family had that was similar was called Country Toast.
COUNTRY TOAST
Cut 3 or 4 slices off a stick of butter, and break them in half. Put pieces of butter at each of the four corners of a slice of bread, and some in the middle of the slice.
Sprinkle brown sugar all over the top.
Sprinkle cinnamon all over the top, making sure to get cinnamon over the butter spots.
Put on a baking sheet and put under the broiler until the top is toasty brown. Watch carefully that it doesn't get overdone.
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Now that you've been on a sugar high, here's a recipe that will bring you down to earth. Vera Mangaudis, who was my neighbor for 10 years when we lived over on the coast, occasionally sends me recipes from her sister-in-law, Katherine. Vera's brother, John, is hypoglycemic and allergic to a lot of foods, including wheat. On top of that, they are strict Vegans, vegetarians who eat no animal products whatsoever. So Katherine is a queen of creative cookery. Some of the ingredients you may have to go to a health food store to get. Our local Publix supermarket has a large health food section where I can get almost anything, which is handy!
Katherine uses Stevia as a sweetner. It is not a cup-for-cup sweetner like Splenda or Sugar Twin. It is very strong, and you use only small amounts at a time. Stevia is the darling of people seriously into healthy eating.
Katherine did not have a name for this snack, but Vera said it was plain old Rice Krispie Squares to her, and that it was delicious. All the recipes Vera sends me she has tasted, as when Katherine and John come to visit, Katherine does all the cooking.
SUGARLESS CRISPY TREATS
2 cups (Erewhon yellow box) Crispy Brown Rice
1/2 c rice syrup plus 2 heaping tsp Stevia
1/2 c peanut butter (or almond butter)
1/2 c chopped pecans
1 tsp vanilla (Katherine uses pure non-alcoholic)
1/2 tsp nutmeg
1/2 cup coconut (unsweetened)
1/2 cup carob chips, optional.
1. Put all ingredients in a bowl, fold together so crispies don't get crushed.
2. Put in square 8x8 dish, wet hand, press down, cut in squares.
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OK, you've had all that sweet stuff; here's a nutritious salad to ease the guilt. This is from Jodee Linta in Tuscon, who has sent a lot of good recipes. Jodee loves to cook and entertain folks for dinner, and she's not afraid to try new recipes on guests.
SOUTHWESTERN SALAD
For the salad:
2 cups cooked black beans or 1 15-oz. can, drained
1/2 cup cooked wild rice
1 cup frozen corn, thawed
1 cup cooked orzo
1/4 cup diced red pepper
1/4 cup chopped red onion
1 fresh jalapeno chile, seeded and minced
1/4 cup fresh cilantro
For the vinaigrette:
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbsp. lime juice
1/2 tsp. toasted cumin seeds, ground
1/2 tsp. salt, or to taste
1. Mix all salad ingredients together.
2. In a small bowl, whisk vinaigrette ingredients together. Pour vinaigrette over salad and combine well.
3. Let mixture sit at room temperature for one hour before serving.
Until next month—
Bon Appétit!
Recipes of the Month for April, 2004
The following two breakfast recipes are from Candy Little. She and Judy Youngdoff have been Kansas City friends since 1967, and I've got to know her by email and from Judy. She is a real cook who loves to make big meals for bunches of people. This is what she emailed me with the recipes:
Candy: I have really enjoyed your monthly recipes and thought I would share with you and your friends 2 of my favorite egg recipes. Both are hits with my family and are requested for both Mother's Day and Father's Day when I entertain here. With just the addition of fruit, either fresh or the popular baked fruit compote, and either muffins or coffeecake, it is a complete meal. Since both recipes contain ham, there is no need to have bacon or sausage. Enjoy! Candy Little
HASH BROWN BAKE
3 cups frozen shredded potatoes
1/3 cup butter or margarine, melted
1 cup finely chopped cooked ham
1 cup shredded sharp cheese (Do not use fat-free as it becomes stringy when heated.)
1/4 cup finely chopped green bell pepper
2 large eggs, beaten
1/2 cup milk ( 2% rather than skim milk works best.)
1/4 tsp. salt
1/8 tsp. pepper
1. Thaw potatoes between layers of paper towels to remove excess moisture.
2. Press potatoes into the bottom and up the sides of a lightly greased 9' pieplate. Drizzle with melted butter.
3. Bake at 425 for 20 to 25 minutes or until lightly browned. Cool on a wire rack 10 minutes.
4. Combine ham, cheese, and green pepper and spoon into the potato shell.
5. Combine eggs and the remaining ingredients, stirring well. Pour egg minture over the ham mixture. Bake at 350 for 25 to 30 minutes or until set.
6. Let stand 10 minutes before serving. Serves 6 to 8.
Note: This may be assembled, omitting the egg mixture, and refrigerated 8 hours or overnight. Let stand at room temperature 30 minutes and then continue with the rest of the recipe.
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GOURMET BREAKFAST CASSEROLE
8 oz. shredded Monterey Jack cheese
3/4 lb. fresh mushrooms
1/4 cup or to taste, chopped onion
2 T. butter, melted
1 cup diced ham
8 large eggs, slightly beaten
1 pint sour cream
1. Grease a 9x13x2 glass pan with non-stick spray.
2. Saute sliced mushrooms and diced onion in the 2 T. butter until tender.
3. Place in the bottom of the pan. Sprinkle with the cheese, and then cover with the ham. (Can cover and refrigerate at this point.)
4. Beat the eggs with the sour cream and pour over all.
5. Bake at 325 for 55 to 60 minutes or until set.
Note: Additional diced vegetables such as green or red pepper and/or drained chopped mild green chilies can be added. Serves 8.
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Shirley Beccue carries on my tradition in Maine - sort of. This whole "Recipes of the Month" started out as "Recipes of the Week" when I was working with Shirley as a ranger at Acadia National Park in Maine. We often had potlucks, and there was always such good food that I began collecting recipes from folks, printing them out, and leaving them in the employee lunch rooms for people to pick up. After I left Acadia, I began sending the recipes back to them by email. As more have joined the group the list has grown to 114 folks, all of whom are friends and acquaintances. I've been gone from Maine for six years now, but every now and then Shirley gets hold of a really good recipe at a potluck and sends it along to me. Here's the latest:
GUACAMOLE SALAD
3 cups cooked Basmati rice
1 lg. tomato - seeded and chopped
3/4 cup chopped sweet onion (walla walla or vidalia)
3 Tbsp snipped fresh cilantro
3 Tbsp fresh lemon juice
2 to 3 Tbsp. seeded and finely chopped fresh jalepeno pepper
2 Tbsp. olive oil
1/2 tsp salt
1/4 tsp pepper
1 avacado halved, seeded, peeled and chopped
2 Tbsp. fresh lime juice
Shredded romaine lettuce
lime wedges
1. Combine rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, olive
oil, salt and pepper in large bowl.
2. Toss avacado with lime juice and stir
into rice mixture.
3. Cover and chill for 2 to 8 hours.
4. Spoon mixture over a bed of romaine lettuce and serve with lime wedges.
Until next month—
Bon Appétit!
Bonus Recipes of the Month for April, 2004
Well, the recipes for the Saltines snacks jogged a lot of memories! Sandy Gillaspy got something started with her query about cookies from crackers.
Not only did several gals remember the cracker cookies, but a some of them sent their old recipes for the treat. So that's what this bonus recipe letter is all about: Cookies Made From Crackers. You'll be interested in how similar the recipes are, though they come from various sources.
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From Judy Youngdoff in Kansas City (Overland Park): She wrote: This is a recipe from Dorothy Blackburn, Principal at Oak Park Elementary School in Overland Park, KS. She used to make this for treats in the teachers' lounge.
CARAMEL GRAHAM CRACKERS
1. Grease well a jelly roll pan. Cover bottom with Keebler Graham Crackers; break apart and have touching in pan.
2. Slowly melt: 1/4 lb. butter and 1/4 lb. margarine
3 Add 1/2 cup sugar. Boil 2 minutes.
4. Immediately pour over crackers.
5. Bake 12-15 minutes at 325 degrees.
6. Remove from pan at once and place on waxed paper. Separate crackers.
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from Nan Shade in Delphos, Ohio
Nan writes: When I was a young bride and we lived in Cincinnati, one of the teachers' wives, Jody, gave me this recipe, and I was hooked.
JODY'S WAVERLY WAFERS
In a saucepan, melt together:
1/2 cup butter
1/2 cup brown sugar (packed)
1. Stir until just dissolved and bubbly.
2. Add a tsp. of vanilla.
3. Pour into a container and let it cool until it is very thick, like butter.
When you are ready to make the wafers:
1. Take the sauce from the frig and let it soften a bit.
2. Spread the sauce on the Waverly crackers carefully. (The crackers break easily.)
3. Sprinkle the tops with slivered almonds (4 or 5 per cracker).
4. BAKE in a 325° oven for 10 minutes or just until bubbly and golden. Do not let them get brown.
5. Remove quickly from the pan and put them on a cooling rack.
This recipe allows one to just bake as many as you want at a time. The sauce keeps for weeks in the refrigerator. (Keep it covered.)
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from Nan Shade Later, some years after she got the Jody's Waverly Wafers recipe, Nan found this one. She says it's easier to make for a group.
42-44 club crackers (Use Waverly crackers instead of Keebler, if possible. They are crisper and more buttery.)
1/2 cup butter of margarine (margarine is best)
1/2 cup white sugar
1 tsp. vanilla
1 cup slivered almonds - may use less if desired
1. Line a jelly roll baking dish (with edges) size 15x10x1 with heavy duty foil, pressing to edges to make it smooth.
2. Lay the crackers in a single layer on the foil, pressing them close together. Nan: I can get 44 on my pan.
3. In a saucepan, over medium heat, melt butter.
4. Add sugar and bring to a boil, stirring constantly. Boil for TWO minutes.
5. Remove from heat and add vanilla. Stir.
6. Using a tablespoon, quickly spread the syrup over all the crackers, covering all the edges.
7. Quickly put almonds on each cracker, 3-5 or more per cracker.
8. Bake in a 350° oven for 10-12 minutes, or until lightly browned.
9. Remove from oven and, using a spatula, quickly remove from baking pan to cooling racks. DO NOT use any waxed paper on the racks.
10. Cool and store in an airtight container.
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from Jodee Linta in Tucson, AZ. Jodee was a Home Ec teacher at Big Rapids High School, and her room was right next to my art room. She thinks she may have even used this recipe as a demo when she taught home economics, she liked it so well. It was a good beginner recipe.
ALMOND WAFERS
1. Line a cookie sheet with graham crackers.
2. Combine 3/4 cup brown sugar and 3/4 cup margarine and boil together for one minute.
3. Drizzle the syrup over the crackers and sprinkle with chopped almonds or any other kind of chopped nuts.
4. Bake at 350° for 10 minutes.
5. Cut crackers apart when still warm.
Bon Appétit!
Recipes of the Month for May, 2004
My sister, Gail, made this for a family get-together. It's very reminiscent in flavor of the old Dromedary Boston Brown Bread that my mother bought in cans and sliced into neat rounds to be slathered with butter.
PECAN BROWN BREAD
2 cups buttermilk
1/2 cup molasses
1/4 cup sugar (optional)
3 cups whole wheat flour
1 cup broken pecans
1 cup chopped dates
1 tsp salt
3 tsp baking soda
1. Mix dry ingredients in one bowl.
2. Mix wet ingredients in another bowl.
3. Add the wet ingredients to the dry ingredients and stir until all is moistened
4. Bake at 350° for 45 minutes.
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You could serve the above brown bread with this Baby Blue Salad for a really nice luncheon. The salad is from Jane Hahn, who walks with me to exercise class in the early mornings. The most wonderful part of this salad are the pecans. I could eat them by the handsful!
BABY BLUE SALAD
10 oz mixed greens or romaine
4 oz blue cheese crumbled
Mandarin oranges -- 1 pint fresh strawberries quartered
Dressing:
1/2 cup balsamic vinegar
3 Tbs. Dijon mustard
3 Tbs. Honey
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves minced
2 small shallots minced- I used red onion
1 cup olive oil
Whisk together first 7 ingredients and then whisk in the olive oil
1. Toss greens with dressing and blue cheese (Note:you will not need to use all of the dressing. It can be saved for another salad. I also use it for marinating chicken)
2. Place on individual plates (this is enough for 6) and arrange orange slices and strawberries on top with pecans....
1/4 cup sugar
1cup warm water
1 cup unsalted pecans.
1. Stir sugar and water together and add pecans. Soak 10 minutes.
2. Drain pecans, dicarding syrup.
3. Toss pecans in a plastic bag with the following:
2 Tbs sugar
1 Tbs chile powder
1/8 tsp ground red pepper
4. Place on a baking sheet lightly greased and bake at 350 for 10 minutes.
The dressing and the nuts can be made days ahead.
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On April 3, our friend Barbara Brown invited us over for her signature English roast beef and Yorkshire Pudding supper. Barbara's mother was Doris Ellen Tompkins and she came from Luton in Bedfordshire, England. She taught Barbara her method of making Yorkshire Pudding. What do I know about Yorkshire Pudding? Not much. I had only had the puddings made in muffin pans, and that was in restaurants. Barbara's pudding was one big wonderful slab that you cut/broke into hunks, and I had never seen that. I went to Google, and pulled up a bunch of websites on Yorkshire puddings with lots of recipes. About half of them used the muffin tins to bake them, but the other half, the "traditional" pudding recipes, were like Barb's mother's. Let me tell you, it was rich and delicious - old-fashioned cooking at its best.
BARB BROWN'S YORKSHIRE PUDDING
1. Prepare a beef roast as you like, and put it in a covered roasting pan. Put a hunk of suet on top of the beef to keep the beef moist and provide drippings for the pudding. Roast to desired doneness.
2. Remove roast from pan and cover to keep warm.
3. Put oven up to 400°, and heat drippings in roasting pan to 400°. While drippings are heating, mix together 1 cup flour, 1 cup milk, and 2 eggs. (You can increase the recipe proportionately: 1 and 1/2 cups milk and flour and 3 eggs, etc.)
4. Pour the pudding mix into the very hot roasting pan drippings. Bake uncovered at 400° for 20 minutes.
5. Remove pudding onto serving plate.
6. Thicken the remaining drippings slightly for a gravy.
If you want to explore more recipes on Yorkshire Pudding, visit these web sites:
Recipe for Yorkshire Pudding - Recipes for Families and Yorkshire Pudding recipe
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As long as we're on family recipes, here's one from Nan Shade in Delphos, Ohio. She comes to Florida nearly every winter, but didn't make it this year, so I didn't see her. But we email back and forth and keep in touch. She says this is a very old family recipe. Sure sounds good.
NAN'S MOM'S CEREAL SNACKS
2/3 stick margarine
3/4 cup brown sugar (packed)
1. Bring the margarine and brown sugar to a boil and boil for 1-2 minutes.
2. Put one regular size box of Rice Chex cereal into a large bowl and pour the boiled mixture over the cereal.
3. Stir till all is covered.
4. Cool and store.
This is a good snack for kids. You may add peanuts or other nuts. You may increase the syrup to 1 stick of margarine and 1 cup of brown sugar. You may also try other cereals.
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My sister Lynne, who lives on Whidbey Island near Seattle, sent me her school's recipe book for Christmas. You know the recipes are going to be good in those local fund-raiser books! She especially mentioned the mint bars by Verna Pommerenke as being outstanding. She said that when Verna brings a batch of the bars to school, she gives some to her friends, including my sister, and puts the rest out in the teachers' lounge. Lynne says she eats the ones in the teachers' lounge first, and when they're gone, then she eats her own. They are that good.
CREME de MENTHE BARS
Bottom Layer:
1 c sugar
1 (16 oz) can Hershey's syrup
1/2 c butter
1 tsp vanilla
4 eggs
1 c. flour
1/2 tsp salt.
1. Cream butter and sugar. Add eggs and mix well. Add chocolate syrup; mix and add dry ingredients. Add vanilla.
2. Spread in greased 9x13 pan. Bake 30 minutes at 350°.
Second Layer
2 c. powdered sugar
1/2 c. butter
2 T. creme de menthe
1. Beat in mixer all ingredients. Spread on well-cooled brownie layer.
Topping:
Glaze:
1. Melt together 1 c. chocolate chips and 6 T. butter. Cool slightly.
2. Spread over the mint layer.
3. Chill. Cut into "smallish" pieces. Serves a bunch. Very rich.
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Are you going to a Kentucky Derby or May Day party? Here's a couple of hors d'oeuvres recipes to take along. Our neighborhood has a Derby party each year with lots of eating, betting, and socializing. The Sendlebachs always have it at their place, and fix barbecues and other good stuff. The rest of us bring hors d'oeuvres, desserts, or whatever. The two below would be good offerings.
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Barb Lloyd from Montague, Michigan writes: "A neighbor brought these to my MidWinter Party, yummy! I plan to make them for the potluck tomorrow! She says to cut them into 3 pieces, actually."
CRESCENTS AND SAUSAGE SNACKS ITALIANO
8 oz. can Pillsbury Crescent Rolls
2 Tbs. butter or margarine, melted
1/4 cup grated Parmesan cheese
1 tsp. oregano
8 brown 'n serve sausage links, thawed (Swiss brand)
1. Separate dough into 4 rectangles; press perforations to seal.
2. Brush each rectangle with melted butter.
3. Combine cheese and oregano; sprinkle over dough.
4. Cut each rectangle crosswise to form 2 squares.
5. Place a sausage link on each square; roll up.
6. Cut each roll into 3 or 4 pieces; secure each with toothpick.
7. Place snacks on cookie sheet and bake at 375 degrees for 12 to 17 minutes until golden brown. Remove from tray. Makes 2 dozen snacks.
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AND Nan Shade writes:
"Our special holiday treat. I take this to all my family gatherings, and now the family greets me with, 'Did you bring the crab dip?'"
SPECIAL CRAB MEAT DIP
an 8 oz. pckg. Philadelpha Cream Cheese (brick style)
9 oz. bottle Yoder's Crab and Seafood Sauce (a local brand, you may not be able to get it. If not, use any good seafood sauce, hopefully with horseradish and meat bits)
6 oz. can of good crab meat, squeezed dry
1. Split the cream cheese.
2. Lay the pieces on a pretty serving plate and push the edges together.
3. Cover generously with the seafood sauce.
4. Sprinkle the crab meat over the top. Chill well.
5. Serve with a variety of small snack crackers. Use several knives to serve.
Nan: This goes fast and guests just stand around and "snack." I usually use three 8 oz. packages of cream cheese and two bottles of sauce or more.
Until next month—
Bon Appétit!
Recipes of the Month for June, 2004
June is here, and can summer be far behind? Martha Decker, who's probably at her summer home in Michigan now, says this is a cool drink for a hot day. Sounds wonderful to me. Stick a sprig of mint or something in your punch glass, put your feet up, and relax with some friends.
RUM PUNCH
1 can 5 Alive
1/2 can rum
1/2 can Southern Comfort
Mix with ice in blender. Strawberry syrup will add flavor, color and sweetness. Add to taste. A lot will make it pretty sweet.
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In fact, the Rum Punch reminds me of an old family favorite of ours. Bob's brother first introduced it years ago, and everyone still remembers the summer evenings playing cards and drinking....
1 can frozen lemonade (thawed)
1 can gin
Blend with ice in the blender.
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Claire Coon from Tuscon sent me this recipe last summer. She says a friend made it, and it's wonderful. This is a recipe for serious cooks, but Claire draws the line. She says she wouldn't pipe a rosette of cream on each slice, it's too much work. I'm with her. Just slather the top of the pie with Cool Whip (did I hear a real chef scream somewhere?)
FROZEN BANANA FUDGE PIE
Chocolate crust:
2 cups Oreo cookie crumbs (about 20
sandwich cookies)
3 tablespoons unsalted butter, melted vegetable oil for brushing
Fudge layer:
6 ounces semisweet chocolate, finely chopped (I used chocolate chips)
3/4 cup heavy cream
I teaspoon vanilla extract
Frozen banana filling:
2 ripe bananas
I pint premium vanilla ice cream, softened
Garnish:
1/2 cup heavy cream
I tablespoon granulated sugar
1/2 banana, sliced
1/2 teaspoon lemon juice
Chocolate curls
I. Make crust: Position rack in center of oven and preheat to 350°F. In bowl, combine cookie crumbs and melted butter. Lightly brush interior of 9" pie pan with vegetable oil. Press crumbs into pan and freeze for at least 15 minutes. Bake for 8-10 minutes; set pan on wire rack and cool completely.
2. Make fudge layer: Place chocolate in medium bowl. In small saucepan, bring cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into prepared crust and cover with plastic wrap. Return to freezer for at least 2 hours (or up to 2 days). 3. Make filling: Peel bananas and cut into chunks. Place chunks in food processor and process until smooth. Add ice cream and process until smooth. Pour filling over fudge layer and return to freezer for at least 2 hours.
4. Make garnish: No more than I hour before serving, prepare whipped cream. In bowl of electric mixer, using whisk attachment, beat cream and sugar at medium-high speed until stiff peaks form. Scrape cream into pastry bag fitted with medium star tip . Refrigerate until ready to serve pie.
5. Toss banana slices with lemon juice in small bowl. Pipe large rosette of cream on each pie slice and garnish with banana slice and chocolate curls.
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This is from Jodee Linta who, as I write this, is playing with Judy Youngdoff and Candy Little from Kansas City. Judy and Candy are spending some vacation time in Tucson, where Jodee lives. I've printed recipes from both Judy and Candy in previous Recipes of the Month.
KENTUCKY CHICKEN AND WILD RICE CASSEROLE
4 cups shredded cooked chicken
1 package (6 oz.) Uncle Ben's Long Grain and Wild Rice Original Recipe
1 can cream of celery soup
2/3 cup Miracle Whip salad dressing
1 can (8 oz.) sliced water chestnuts, drained
1 jar (2 oz.) sliced pimiento peppers, drained
1 package (9 oz.) frozen French-cut green beans, thawed, drained and partially cooked
1 and 1/2 cups low-sodium chicken broth
2 Tbsp. pre-grated Parmesan cheese
1. Preheat the oven to 400 degrees F.
2. Combine the chicken, rice with its seasonings, celery soup, salad dressing, water chestnuts, pimientos, green beans and chicken broth in a large bowl. Transfer the mixture to a 13-by-9-inch (3 quart) glass or ceramic baking dish and top with the Parmesan cheese. Cover the dish with aluminum foil.
3. Bake the casserole until it is bubbling and the rice has cooked, 25 to 30 minutes. Let cool 5 minutes, then serve.
Jodee: This casserole freezes well, either baked or unbaked, and it can be doubled or tripled for feeding a crowd. If you freeze it unbaked, don't add the Parmesan cheese. Sprinkle it on before baking. I divided the recipe and placed it in two smaller casseroles and baked both. I served one and then froze the other.
Until next month—
Bon Appétit!
Recipes of the Month for July, 2004
This recipe is a creation of my son-in-law, Gordy Hunt, who is what I call a "natural" cook. He just puts foods together, and they comes out good. He made this salad for a family get-together we had at their place in early June. Only ingredients are given, as this is a free-range recipe. Just put together what looks and tastes right for you.
GORDY'S POTATO SALAD
red potatoes with skins on, boiled and cubed
a quantity of fresh dill
chopped fresh chives
chopped red onions
chopped sweet red pepper
chopped hard boiled eggs
chopped celery
chopped garlic - in oil
sour cream for the dressing, just sour cream and nothing else
fresh ground pepper
Mix and chill.
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Here's a casserole from Judy McCracken in Michigan. We just had it while visiting the McCrackens in early June, and it is so delicious!! The sweetness of the onions with the cheese has a richness that is tempered by the toasty bread on top (poetic, what?). It's like French Onion soup in a casserole.
ONION CASSEROLE
3 large onions.
8 to 10 slices of Swiss cheese.
1 can cream of chicken soup
1/2 (can) of milk
French bread
butter with a little parsley in it
1. Lightly brown onions in small amount of butter.
2. Place onions in 9 by 13 oven dish.
3. Place Swiss cheese slices on top of onions.
4. Pour soup mixture over top.
5. Butter bread and place on top.
6. Bake at 350 degrees for about 30 minutes.
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Fourth of July is coming up, and Candy Little from Kansas City just sent me this recipe which she says is a "Great appetizer for a mob." Candy loves to cook for mobs, and puts on meals for her clubs and groups of friends.
COWBOY CAVIAR Serves 10-12 as an appetizer
1 (11 oz.) can shoepeg corn, drained
1 (15 oz.) can black eyed peas....drain, rinse, and pat dry
1/4 -1/3 cup chopped green onions
1 green pepper, chopped
1 small can black olives, halved
1 cup chopped fresh tomatoes
1/4 cup chopped fresh parsley
1/4 tsp. or more garlic powder according to taste
1 cup or more picante sauce (I use Pace mild version.)
Combine all ingredients and chill for several hours. Serve with round Tostito chips or Frito Scoops.
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Talking about the Fourth of July, Jane Hahn, who walks to exercise with me during the winters in Florida, makes these potatoes a lot for potlucks and parties. I know because we gals often talk food as we walk, and every time she makes these she tells us. The dish is so popular that everyone in the class has gotten the recipe from her. It's somewhat similar to a dish we used to call Detroit potatoes in Michigan years ago, the recipe for which I've lost. Whatever you call them, they are fast, easy, and good! Serve them with brats or steaks from the grill.
PARTY POTATOES
2lbs frozen shredded or hash brown potatoes
1/4 cup melted butter
1 can cream of chicken soup--undiluted
1tsp. salt
1/4 tsp pepper
1/2 cup chopped onions
1 pint sour cream
2 cups grated cheddar cheese
1. Thaw potatoes.
2. In a large bowl combine all of the ingredients.
3. Place in a 9 3/4 X 9 3/4 X 2" buttered baking dish.
At this point it can be covered and refrigerated until ready to bake.
4. Top with 2 cups crushed corn flakes and drizzle with an additional 1/4 cup of melted butter. Jane: I do use less butter for this step.
5. Bake at 350 uncovered for 40 minutes or until bubbly. Serves 10-12
Until next month—
Bon Appétit!
Recipes of the Month for August, 2004
ASPARAGUS TWO WAYS
While we were in Michigan in June, it was the asparagus season and we ate lots of it, including asparagus cake at the Asparagus Festival. We were visiting Barb and John Lloyd at their home in Montague on Lake Michigan. Daughter Marie Lloyd and mutual friend Jane Arndt were also were there for several days, so we had a gang for a great time. Jane brought over from her place (two hours away) her mother's asparagus cooker.
We used Jane's asparagus cooker, handed down from her mother, Louise Arndt, when we had asparagus at home. Jane said the pan was never used for anything except asparagus. Her mother's specialty for ladies' luncheons was asparagus spears cooked in this pan, wrapped in deli ham that had been spread with cream cheese, and chilled. A hot version was cooked hot asparagus spears wrapped in deli ham slices and topped with a Hollandaise sauce.
Hollandaise sauce is traditionally made by pouring hot butter onto an egg yolk mixture, resulting in an uncooked egg sauce which is not in line with modern healthy cooking. Here is one for a cooked egg Hollandaise. The ingredients are traditional, but the method is changed.
3 egg yolks
1 tablespoons water
1 tablespoon lemon juice
1/2 cup clarified butter
pinch of cayenne pepper
pinch of salt
1. In a medium stainless steel bowl combine egg yolks with water, lemon juice, cayenne pepper and salt.
2. Place the bowl over a double boiler which is filled with boiling water, reduce the boiling water to a simmer and constantly wisk the yolks until you have formed stiff peaks. It is very important to watch the temperature of the water and steam, if too hot the you will end up with what chefs call "scrambled eggs." It is much better to work slowly with this recipe and build heat rather trying to reduce a very hot double boiler.
3. Once the yolks have formed stiff peaks you may remove the bowl from the boiler and whisk in the clarified butter slowly, gradually adding more and more butter. Continue until all the butter has been added to the Hollandaise sauce. Keep warm over the hot water until served.
Makes about 1 cup of sauce
If you don't want to go to all this trouble, there are Hollandaise sauce mixes on your grocery store shelf.
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While we're on the subject of asparagus, here's a quick and classy summer salad. Ruth Cotich, one of the lady writers, grew up in Australia. She went back to Australia in April to visit family, and brought back with her all kinds of recipes.
ASPARAGUS SALAD
Make this salad right on individual bowls or plates. Serves 4
1/2 c mayonnaise
1 egg, hard boiled and diced
1 t. grated onion
2 t. chopped parsley
lettuce leaves
small can of asparagus tips
4 radish roses
1. Combine mayonnaise, egg, onion, and parsley.
2. Line bowls with lettuce leaves.
3. Place in each lettuce leaf 4-5 asparagus tips in a fan shape.
4. Place a spoonful of dressing on the base of each fan, covering ends of asparagus.
5. Garnish with radish roses.
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While we were at Lloyds, Marie dashed off these corn muffins for supper. The addition of cream style corn increases the yield of the commercial mix, and makes the muffins more moist.
1 pckg Jiffy Corn Muffin Mix
1 can cream style corn
1 egg
(Do not add any other liquid)
Mix. Bake according to package directions. Makes 12 muffins.
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Time for dessert! Nan Shade in Ohio sent me handwritten copy of this one. Nan wrote "My Favorite" in the corner of this recipe, so I just named it "My Favorite Date Pudding." Nan says, "This is an old recipe given to me by a dear teacher friend. She brought it to many gatherings. She just passed away this spring."
MY FAVORITE DATE PUDDING
1 cup white sugar
2 T. flour
2 well-beaten eggs (extra-large)
1 cup chopped nuts
1 cup chopped dates
1 tsp. baking powder
1/8 tsp. salt
1. Mix all together and put into an 8x10 greased baking dish.
2. Bake at 350° for 20 minutes. (It should be done in the middle - not gooey.)
3. When cool, crumble the cake into small pieces into a mixing bowl.
4. Whip one cup of whipping cream with 1 or 2 T. of sugar
5. Pour over crumbled date mixture and mix till covered.
6. Put into a serving bowl and serve. Store leftovers in the refrigerator.
Until next month—
Bon Appétit!
Recipes of the Month for September, 2004
Regarding the August asparagus recipes, Kitty Letsch, a Florida friend who summers in Maryland, wrote:
After a meal of fresh asparagus (that seems to be more available in FL year round) we use the leftovers this way:
A bed of lettuce topped with a 2-3 stalks of asparagus, topped with slices of hard boiled egg, and then finished with 1000 island dressing
Sounds delicious and attractive. Kitty is a master quilter who has won prizes for her works.
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Here's a recipe is from Jodee Linta in Tuscon, who taught with me in Michigan for years. She wrote once that she had served "Apple Bacon Salad." I had never heard of it, so of course had to have the recipe. Jodee says she got it from Esther Ewigleben years ago, whose husband was president of Ferris State College in our home town during the 70s.
APPLE BACON SALAD
1/2 pound bacon
1 head iceberg lettuce
3 red apples
2/3 cup garlic vegetable oil*
2 Tbsp. lemon juice
1/2 cup grated Parmesan cheese
1 bunch scallions, trimmed and sliced
1 cup croutons
1/2 tsp. ground pepper
1/4 tsp. salt
1 egg (I cook for 1 minute)
*drop 2 cloves of garlic in oil and let stand for at least an hour, then drain.
1. Cook bacon until crisp and drain; break into small pieces.
2. Cut lettuce into bite-sized chunks.
3. Quarter and core apples; do not peel. Slice thinly.
4. Stir lemon juice into garlic oil and add apples slices.
5. Combine lettuce, apple mix, bacon, scallions, cheese and seasoning and egg in salad bowl and mix until all traces of the egg disappear.
Makes a lot!
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Pat Henson, one of the ladies on my writers' group, sent me this. Here's what she said about it:
"Ruth, I know everyone has their own favorite meatloaf recipe, but I still wanted to send this one to you. It's mine and Palmer's favorite. I made it last night and decided I needed to send it to you. This recipe came from a cookbook that was put together by the employees from where Palmer and I worked in Alabama."
Ruth: I have made this recipe, and that sauce is just the crowning touch.
PAT'S MEATLOAF
LOAF MIX
2 lbs. ground chuck
4 slices white bread
1 cup milk
2 eggs, slightly beaten
1 small onion
SAUCE:
2 Tbs. vinegar( I use red wine vinegar)
3 Tbs. Worcestershire sauce
2 Tbs.brown sugar
1 cup water
1/2 cup ketchup
Combine all the loaf mix ingredients to form a meatloaf. Bake at 350° for 1 hour and 20 minutes. Mix and simmer sauce for 5 minutes. Use sauce to baste meatloaf every 30 minutes during cooking. (Here again I do it a little different. I keep the sauce on low during the cooking time of meatloaf, stirring frequently, this makes the sauce thick and after meatloaf is done any sauce I have left I spoon onto the meatloaf once I put it onto our plates.)
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Joan Dewey is one of our exercise class early morning walking group. I needed an idea for a dessert for a Derby Day potluck party, and she passed these on to me. I made the Creme de Menthe one, and it was a hit! Next I try the raspberry!
RASPBERRY CAKE
1 pkg. white cake mix
1 pkg (3 oz) Raspberry Jello
1 pkg (10 oz) frozen, sweet raspberries - thawed - undrained
4 eggs
1/2 cup vegetable oil (or applesauce)
1/4 cup hot water
Frosting:
1 (12 oz) Cool Whip - thawed
1 pkg (10 oz) frozen raspberries, sweet - thawed and undrained
1. In large bowl, combine dry cake mix and jello.
2. Add raspberries (with juice), eggs, oil and water. Beat until well blended.
3. Pour into greased 9x13 pan. Bake at 350 degrees 35-40 minutes or until toothpick comes out clean.
4. Cool
5. For frosting, fold Cool Whip and raspberries. Spread over cake. Refrigerate at least two hours before serving. Store in refrigerator.
EASY - COLORFUL - TASTY
Enjoy!
1. Follow directions for one white cake mix. Before putting into pan, add 3 tablespoons of Creme de menth. Bake as usual. 350 degree 30-35 min.
2. Cool
3. Spread on cake - one can/jar of chocolate fudge ice cream topping.
4. Add 3 teaspoons creme de menth to one 8 oz Cool Whip. Spread on top of
fudge topping.
5. Refrigerate.
I have been asked for this recipe so many times that I have lost count. It's pretty, refreshing and down right tasty. Enjoy
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While we're on the subject of desserts, here's a nice one to serve for a special dinner party. While we were in England last fall, we visited our friends Alan and Ann Miller in Tavistock, Devon. Ann whipped this up (literally) for dessert one night. It's from her favorite Delia Smith cookbook.
CALEDONIAN CREAM
for 4 servings
3 T ginger marmalade
I realize that ginger marmalade is not readily available here in the U.S. You can get it on almost any British import foods website. (Go to Google and put Britain food). You can make your own, however, by simply adding candied ginger, which is readily available, to your favorite marmalade.
10 oz. whipping cream (double cream)
3 T. sugar
4 T. whiskey
2 T. lemon juice
3 egg whites
a little brown sugar to decorate
1. Divide the marmalade among 4 dessert dishes
2. Whip cream until stiff, fold in sugar, whiskey, and lemon juice
3. Whisk egg whites until stiff and fold into whipped cream mixture
4. Spoon the cream over the marmalade. Sprinkle with brown sugar.
To serve 6:
5 T. ginger marmalade
15 oz. whipping cream
4 and 1/2 T. sugar
6 T whiskey
4 and 1/2 T. lemon juice
5 egg whites
Until next month—
Bon Appétit!
Recipes of the Month for October, 2004
As I write this on September 20, we've only been home 5 days from our Florida to Alaska trip. Alaska is salmon. We had salmon in restaurants fixed all different ways. But the method that impressed me the most was at a fish fry given by the Eagle's Nest campground in Valdez while we were there. They had two huge frying pans over gas burners set up to cook salmon. The fish had been cut into serving-size pieces, and very thick pieces were sliced crosswise to create an even size and cooking time. A very small amount of butter was heated in the pan. The fish were sprinkled with cajun-type seasoning, then fried quickly in the hot butter. I, of course, hung around to see how they were cooking, and was told that the secret is to use as little butter as possible and watch the fish carefully as they fry so they don't dry out. The result was a little crusty surface on the fish, which were succulent and tasty. In the camper, I fixed the fish Bob caught the same way. It was fast and easy, but it took some practice. I never did get as good at it as the fellows at the campground.
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Admittedly, it's two months until Thanksgiving, and three months until Christmas, but the smell of fall is in the air and that gets us started thinking about special treats. Here's one from Candy Little in Kansas City that looks like a "must try." She wrote me thus:
I am sending a wonderful recipe your way....It is out of a cookbook by Ann Byrn called The Cake Mix Doctor. It is a German chocolate cake made in just one bowl. People including myself who don't care much for coconut love it. It is very rich, moist, and will keep for days. Just be sure to cover it lightly, perhaps with just a sheet of wax paper as it does need a bit of air to keep it from becoming mushy.
ONE BOWL GERMAN CHOCOLATE CAKE
1 box German chocolate cake mix
1 can coconut pecan frosting
3 large eggs
1/3 cup vegetable oil
1 cup water
Combine all of the above ingredients in a large bowl with a spoon. Then, using an electric mixer, beat 3 minutes.
Grease a 9 x 13 pan or a 12 cup bundt pan. Pour batter in the pan. Bake 45 to 48 minutes at 350 if using the bundt pan, or 40 to 42 minutes if using the rectangular pan. If using the bundt pan, cool right side up on a rack for 20 minutes and then invert pan to continue cooling. With the frosting already in the batter, there is no need to top it with anything other than perhaps a dusting of powdered sugar if desired. This cake is so rich that it easily serves 15 to 16. Enjoy!
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Jodee Linta in Tucson got this from her former college room mate Judy Youngdoff, who now lives in Kansas City, some time ago. Jodee made it last holiday season, and then sent the recipe on to me. I like the idea of doing the work the day before, rather like the breakfast stratas that are so handy. The rum-flavored syrup over the dish made with rum-flavored egg nog really sounds good! That's what I'll do when I make it.
EGGNOG FRENCH TOAST
1 Tbsp. butter, softened
2 cups eggnog
1 3/4 cups milk
6 eggs
2 tsp. vanilla extract
1 tsp. ground nutmeg
1 tsp. ground cinnamon 1/8 tsp. salt
10 slices (about 3/4 inch thick) good quality white bread with crusts
1 cup maple syrup
Optional: 1 tsp. rum extract
1. Butter the inside of a 2-quart baking dish and set aside.
2. With a large whisk, beat together the eggnog, milk, eggs, vanilla, nutmeg, cinnamon and salt. Arrange bread in the prepared baking dish, overlapping the slices. Pour batter over bread, then turn slices over, making sure that both sides are covered with the batter. Cover and refrigerate overnight.
3. The next morning, bake the French toast in a preheated 400-degree oven about 20-25 minutes, or until golden brown on the top.
4. While the dish is baking, warm maple syrup with optional rum extract over medium-low heat. Sift powdered sugar over French toast and serve with the syrup on the side.
Makes 5 to 10 servings
Note: I cut the recipe in half and used a 8x8x2-inch baking pan.
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A couple of months ago I sent out a Creme de Menthe Cake from Joan Dewey, with whom I walk to exercise class three mornings a week. There are 5 or 6 of us gals who do this early morning walk. Anyway, Joan also sent me this raspberry cake, which she says is another potluck winner. This one would be pretty for a special occasion.
1 pkg. white cake mix
1 pkg (3 oz) Raspberry Jello
1 pkg (10 oz) frozen, sweet raspberries - thawed - undrained
4 eggs
1/2 cup vegetable oil (or applesauce)
1/4 cup hot water
Frosting:
1 (12 oz) Cool Whip - thawed
1 pkg (10 oz) frozen raspberries, sweet - thawed and undrained
In large bowl, combine dry cake mix and jello. Add raspberries (with juice), eggs, oil and water. Beat until well blended. Pour into greased 9x13 pan. Bake at 350 degrees 35-40 minutes or until toothpick comes out clean.
Cool
For frosting, fold Cool Whip and raspberries. Spread over cake. Refrigerate at least two hours before serving. Store in refrigerator.
EASY - COLORFUL - TASTY
Enjoy!
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Until next month—
Bon Appétit! NOT YET!
Aha! You thought you were done. I send out the recipes in 6 batches of addresses, and I have already sent out September recipes to group 1. Then today Barbara Barton in Portland, Oregon, emailed me this green tomato recipe which she says is very good. October will be too late for green tomatoes, so here it is now!
GREEN TOMATO PIE
4 or 5 really green tomatoes (2 and 1/2 cups coarsely grated) Barbara says she prefers to dice them.
pastry for an 8 inch two crust pie
1 and 1/2 cups brown sugar
3 T. flour
rind of 1 lemon, grated finely
6 T lemon juice
1/2 cup golden raisins
1/4 tsp. salt
1/4 tsp. allspice
1/4 cup minced candied ginger
1. Dice or grate tomatoes and let drain overnight.
2. Roll out and line pie pan with bottom crust.
3. Mix tomatoes with remaining ingredients and fill pan.
4. Roll out and put on top crust. Prick holes in it, crimp edges.
5. Bake for 10 minutes at 450°. Reduce heat to 350° and bake 40 minutes longer or until golden brown.
Until next month—
Bon Appétit!
Recipes of the Month for November, 2004
Sometimes I get a lot of recipes from folks at once, so I put them in a folder called "Recipes to Use" and get to them when I can. Here's a recipe from Shirley Beccue in Bar Harbor, Maine, that has been languishing in the folder for a while. With the holidays and lots of entertaining coming up, this would be a great recipe for a gathering. It originates with "Sarah," whom I don't know, who took it to a potluck at Acadia National Park in Maine. It went over big, and so she sent out the recipe to I don't know how many people, including my friend Shirley, who sent it on to me. Now you know the provenance, here's the recipe.
3 cups cooked Basmati rice
1 lg. tomato - seeded and chopped
3/4 cup chopped sweet onion (walla walla or vidalia)
3 Tbsp snipped fresh cilantro
3 Tbsp fresh lemon juice
2 to 3 Tbsp. seeded and finely chopped fresh jalepeno pepper
2 Tbsp. olive oil
1/2 tsp salt
1/4 tsp pepper
1 avacado halved, seeded, peeled and chopped
2 Tbsp. fresh lime juice
Shredded romaine lettuce
lime wedges
1. Combine rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, olive
oil, salt and pepper in large bowl.
2. Toss avacado with lime juice and stir into rice mixture. Cover and chill for 2 to 8 hours.
3. Spoon mixture over bed of romaine lettuce and serve with lime wedges.
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Also from my "Recipes to Use" folder, this chicken salad comes from Candy Little in Kansas City. Candy does a lot of cooking and also some catering, so if she says it's good, it has to be good!
ORIENTAL SPINACH CHICKEN SALAD (Serves 4)
1 pound spinach, cleaned and torn into bite size pieces
2 cups chopped cooked chicken
1 cup broccoli florets cut in small pieces
8 pieces of crisp fried bacon, cut in small pieces
1 8 oz. can sliced water chestnuts, drained
1/4 cup Parmesan cheese
1/2 cup crisp chow mein noodles
Dressing:
3 T. lite soy sauce
3 T. red wine vinegar
3 T. vegetable oil....not olive oil
1 tsp. minced onion
1 tsp. sugar
1/8 tsp. pepper
1. Combine the salad ingredients EXCEPT the chow mein noodles.
2.Pour dressing over all.
3.Divide among 4 plates and sprinkle noodles over the top of each serving.
Note: If broccoli is not popular for your group, it can be substitued with a can of drained mandarin oranges.
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Here's a dessert recipe from Judy Youngdoff (who is a friend of Candy Little) in Kansas City that will go great with the left-over turkey casseroles or sandwiches. It has the flavor of Thanksgiving to it. This is Judy's own adaption of a cookbook recipe.
"Curry?" you say, "with fruit?" Curry powder is a mixture of a number of spices, including nutmeg, ginger, cloves, and fennel. It has a sweet/spicy cast to it.
HOT CURRIED FRUIT
two 16 oz cans Del Monte LITE chunky mixed fruit
one or two 16 oz any other fruit
2/3 cups brown sugar
1-3 tsp curry powder (I uses 1/2 tsp)
juice of one lemon
1/2 cup Land O'Lakes Light butter, melted
1. Drain fruit in colander, then cover and pat dry with paper towels.
2. Place fruit in 7x11 baking dish that has been lightly sprayed with Pam.
3. Combine remaining ingredients and pour over fruit.
4. Bake, uncovered, 1-1 and 1/2 hours at 350°.
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Now, if you're having company in and want a light and elegant dessert, here it is! Ruth Cotich (one of the lady writers) went back to her home country of Australia last April for a month, and returned with a folder full of recipes, of which she gave me copies. I already put one in the Recipes of the Month for an asparagus salad. This is a recipe for a pavlova. Aha! I didn't know what it was either, when in England last fall I saw a carton of pavlova-raspberry ice cream. I had to ask what it was. Basically, it's a meringue with whipped cream and fresh fruit. Yum. The dish originated in Australia, and is named after the famous ballerina, Pavlova.
This is an Australian recipe, remember. I will write the original recipe - it's fun to read, with the U.S. equivalents in parentheses.
Strawberry-Kiwi Pavlova
PAVLOVA
Cooking utensil: oven tray (cookie sheet) or spring form pan greased and dusted with 1/2 tsp cornflour (cornstarch)
Oven temperature: 110° C (230° F)
Cooking time: 1 and 1/4 to 1 and 1/2 hours
Ingredients:
4 egg whites
200 grams (1 cup) caster (superfine*see below) sugar
1 T cornflour (cornstarch)
1 t vanilla
2 t vinegar
Filling:
1 cup cream, whipped
1 banana
1/4 cup pineapple pieces
1 passionfruit (if you can't get one, try mango or papaya instead) (actually, any combination of fresh fruit will do - Ruth W.)
4 glacé cherries (whole candied cherries)
Method:
1. Beat egg whites until stiff. Add sugar gradually and continue to beat until mixture is stiff.
2. Fold in cornflour and add vanilla and vinegar.
3. Pile on oven tray (in a circular shape) or place in spring form cake pan.
4. Bake 1 and 1/4 to 1 and 1/2 hours, until firm, without allowing pavlova to colour.
5. Cool on tray.
6. Spread the pavlova with half of the whipped cream. Cover this with pineapple, sliced banana, and passionfruit. Decorate with the remainder of whipped cream and the glacé cherries.
Caster sugar is a fine granulated sugar. It is not powdered sugar. Over here we call it "superfine" sugar, and it's hard to get outside of specialty shops. Granulated sugar will work fine. But if want to be a purist, you can run granulated sugar in your food processor until it's almost a powder. Let the dust settle before opening the lid.
Until next month—
Bon Appétit!
Recipes of the Month for December, 2004
'Tis the season for fruit cake. I love fruit cake. One of the things I like about going to Britain is that you can get fruit cake all year long, not just at Christmas. My mother always made it in November, then wrapped it in cloths soaked in home made sweet Concord grape wine and waxed paper (later she used Saran Wrap) and put it on the top shelf of the pantry closet. I can see them there now, a line of little brown bundles of joy.
November was the season for making several of our family holiday favorites. German pfefferneuse , lebkuchen, and Italian Honey Cookies were baked in November and then put in crocks under the basement stairs to "season," or get soft enough to bite into without breaking a tooth. Even then, a lot of them never made it to the end of December. Those hard cookies were great for dunking in hot tea for cold weather treats.
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This is another recipe Ruth Cotich brought back from Australia. The only sugar in this recipe is what is on the candied fruit. It's so easy compared to other fruit cake recipes I have. I'm going to make it in December. The American equivalents to the Australian measurements are in parentheses.
DIABETIC FRUIT CAKE
1 kg mixed fruit (a little over two pounds of mixed candied fruit)
60 grams of almond meal (1/4 cup)
Soak overnight in 2 cups good, pure orange juice and 1/4 cup brandy.
Next morning:
Add:
2 cups self-raising flour
2 or 3 teaspoons mixed spice (or any of your favorites)
Place in 7"-8" tin, greased and lined (This could be a square pan or a loaf pan. Your choice. Line the pan with either waxed or parchment paper.)
Bake 2 and 1/4 hours at 140° C. (300°F)
note: It may only take 1 and 3/4 to 2 hours, so test it after this time.
Cool in the tin.
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Here's a "different" cookie recipe for your cookie walk this year. Jodee Linta sent it to me a while back after she had made it for the first time. She said the family thought they were good. They sound good!
CHEESECAKE COOKIES
5 Tablespoons butter
1/3 cup brown sugar
1 cup flour
1 pkg. 8 oz. cream cheese, softened
1/2 cup sugar
1 egg
2 Tablespoons milk
1 Tablespoon lemon juice
1/2 teaspoon vanilla
Heat oven to 350 degrees.
1. In a medium bowl, blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
2. Put 1 cup of the mixture aside for the topping. Press remaining mixture into a 8x8x2-inch baking dish; bake for 15 minutes.
3. In another bowl, combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla.
4. Spread over the baked crust and sprinkle with the remaining brown sugar mixture.
Bake for 25 minutes. Let cook, then chill for at least 1 hour. Cut into 16 squares.
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Ann Federowicz is in my Red Hat Club, The Scarlet Women. She sent this recipe after seeing Joan Dewey's Raspberry Cake recipe, saying it is similar. It is, but not exactly. It would be easy and elegant looking to take to a potluck, or to serve with a special holiday dinner.
MANDARIN ORANGE CAKE
18 oz. Duncan Hines Golden Butter Cake Mix
11 oz. can mandarin oranges with juice
20 oz. can crushed pineapple (drain most but not all liquid)
Small box instant vanilla pudding
3 eggs
1/2 cup vegetable oil
16 oz. Container (or two 8 oz). Cool Whip (Defrosted)
1. Combine cake mix, mandarin oranges and juice, eggs and oil. Beat at medium speed four minutes. 2. Pour into three greased layer cake pans.
3. Bake at 350 degrees for 20 to 25 minutes.
4. Mix by hand Cool Whip, pudding mix and crushed pineapple together to fill and frost cake.
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Judy McFarlane is Vera Mangaudis' sister, and Vera Mangaudis was my neighbor for the first ten years I lived in Florida. Judy lives in California, and Vera lives in Venice, Florida. Judy sent me this potato recipe which is somewhat out of the ordinary in that it uses the fresh Simply Potatoes instead of frozen hash browns. The green onions and parsley would add some color to the dish.
EASY AU GRATIN POTATOES
1 cup sour cream
1 can (10-3/4 oz) condensed cream of celery soup
1 package (1 lb 4 oz) Simply Potatoes Shredded Hash Browns
2 cups (8 oz) shredded sharp Cheddar cheese
1/2 cup chopped green onions
1 cup corn flakes or seasoned croutons, coarsely crushed
1/4 cup margarine or butter
1 Tbsp chopped fresh parsley, if desired.
Heat oven to 350 degrees F.
1. Spray 8-inch square baking dish or 1-1/2 quart casserole with nonstick cooking spray.
2. In large bowl, combine sour cream and soup; mix well. Add potatoes, cheese and onions; mix well. Spoon mixture into dish.
3. Cover with foil and bake 45 minutes.
4. In small bowl, combine corn flakes or croutons with butter or margerine and sprinkle over potato mixure. Bake uncovered for an additional 20 to 30 minutes or until bubbly and golden brown. Sprinkle with parsley.
6 servings.
For 13 x 19 pan, double all ingredients and increase baking time 5 to 10 minutes.
Happy Holidays!
Bon Appétit!
Bonus Recipes of the Month for December, 2004
We start with a recipe from Anne Federowicz, who is in my Red Hat Club. She had the Mandarin Orange Cake in the December recipes. About this recipe, she says, "Here is that recipe I promised you. It's an old family one from New England. I always make it for the holidays."
APRICOT NUT BREAD
1 cup diced dried apricots
1 cup boiled water
4 tbs. margarine
1and 1/2 cups sugar
1 cup walnut pieces
2 eggs
3 cups flour (measure before sifting)
1/2 tsp. salt
2 tsp. baking soda
1. Mix apricots with boiled water. Let stand 15 minutes.
2. Cream margarine with sugar. Add eggs and beat.
3. Sift flour with baking soda and salt into a separate bowl.
4. Add sifted flour to margarine and sugar. Mix with water from apricots in small amounts until well blended.
5. Add apricots and walnuts to the batter.
5. Grease and flour a long loaf pan 12x3 1/2" or two smaller loaf pans.
6. Test for doneness with a toothpick.
7. Top of loaf should be brown. Top may split.
Prep: 1/2 hour. Cook: 1 hr. 20 min. at 325 or 1 hr. 10 min. for 2 pans.
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My sister Gail made this salad for Thanksgiving dinner. It was to die for. I brought some of it home after the dinner, put it the fridge, and forgot about it for five days. When I dug it out, it was still fresh and very good, and I had it for lunch two days in a row. However, she had not put any bananas in it. See her note on that below.
TWENTY-FOUR HOUR FRUIT SALAD
1 cup seedless grapes halved
1 8oz, can of pineapple tidbits or pineapple chunks halved
2 eggs slightly beaten
1/4 cup granulated sugar and dash of salt
1/2 cup flour
1/4 cup fresh lemon juice
1 cup of chopped walnuts or pecans
1 cup of whipping cream (no exceptions)
16 large marshmallows quartered or 64 small marshmallows
Method
24 or so hours before serving:
1. Drain pineapple and reserve 1/2 cup syrup
2. In small saucepan mix syrup, eggs, flour, sugar and salt thoroughly.
3. Cook over low heat until cooked and thick, stirring constantly.
Take from heat and stir in lemon juice. Refrigerate until cold.
4. Whip cream until quite stiff.
5. Fold in the lemon sauce carefully and then fold in prepared fruit and nuts.
6. Refrigerate for 24 hours. Just before serving, a banana may be chunked and folded in (but it will cause the salad to not be edible a second day.)
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This is also from Gail, who got it from her mother-in-law years and years ago. The recipe was so old that she had to read it with a flashlight to decipher the faded ink when she made it for Thanksgiving, and it was torn in half. Since she had made it so many times, she could figure out the recipe, and has now re-written it for us. It's a delicious moist and tender bread.
CRANBERRY BREAD This recipe now has its own page.
2 cups flour
1 cup sugar
1 1/2 tspn double acting baking powder
1 tspn baking soda
1 tspn salt
1/2 cup shortening (solid, not oil)
3/4 cup orange juice
1 Tablspn grated orange peel
1 egg, well beaten
1/2 chopped nut meats (walnut or pecan)
1 cup cranberries, halved
Method
1. Sift flour together with the first 5 ingredients, place in medium bowl and cut shortening in until mixture looks like crumbles.
2. Combine orange juice and grated peel and the beaten egg.
3. Pour all at once into flour mix and stir just until almost blended.
4. Fold in the cranberries and nuts.
5. Pour into a greased 9x5x3 bread baking pan and spread the batter to the corners to level the surface.
6. Bake at 350 degrees for about 1 hour. When nearly done poke center with a wood toothpick and withdraw. You should see moist crumbs on the pick.
7. Remove from oven and let set until warm. Then carefully remove from pan and allow to cool while lying on its side.
The loaf is easier to slice and serve the next day.
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This last recipe is from Jodee Linta in Tucson. It would be a great cookie for a Holiday Tea or Holiday Dessert party.
BUTTERSCOTCH LACE COOKIES
1 cup butter or margarine, melted
1 1/2 cups packed brown sugar
2 1/4 cups rolled oats (oatmeal)
1/2 teaspoon salt
1 Tablespoon molasses, if desired
3 Tablespoons flour
1 egg, slightly beaten
1 teaspoon vanilla
Add sugar to butter; pour over rolled oats. Let stand at room temperature overnight so oats absorb butter.
The next day:
1. Heat oven to 375 degrees.
2. Mix remaining ingredients into oats. Drop level teaspoonfuls of dough 2 inches apart on heavily greased baking pan (best to used greased aluminum foil in pans). Bake only 12 cookies on a sheet.
3. Bake 5 to 7 minutes, or until brown around edges. Allow to remain on sheet a few minutes until firm, then immediately remove with spatula to cooling rack.
Makes 6 dozen cookies.
Note: Do no make these cookies in hot, humid weather, as cookies absorb moisture from the air and become limp.
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Happy Holidays!
Bon Appétit!
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