2005
Recipes of the Month for January, 2005
This is fast and delicious. I've made it several times for guests, and it's a hit. It's from Ann Tannenbaum, who walks to exercise class with me three early mornings a week. Comments on the recipe are Ann's.
ANN'S KETCHUP CHICKEN
4 chicken breasts
I onion, chopped
4 1/2 Tbs. ketchup
4 1/2 Tbs. sugar (I use less)
3 Tbs. soy sauce
3 Tbs. lemon juice
1/4 tsp. pepper
1. Sauté onion.
2. Mix together remaining ingredients and add this plus chicken to the onion.
3. Cover. Cook, turning chicken after 10 to 15 minutes.
ENJOY!!
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This one is also from Ann Tannenbaum. I'm a German sweet and sour cabbage lover from the get-go.
GERMAN SWEET AND SOUR RED CABBAGE
1 head red cabbage, sliced
1 onion, diced
3 apples
1/2 c. vinegar
1/2 c. sugar
1/2 c. water
1 tbsp. caraway seed
1. In a large kettle, gently brown one diced onion in oil.
2. Then add red cabbage, cut in 1 inch slices from the top.
3. Add 3 cooking apples, pared and quartered.
4. Simmer, covered, until cabbage is tender. When tender, add 1 tablespoon caraway seed and a mixture of 1/2 cup water, 1/2 cup sugar and 1/2 cup vinegar.
5. Simmer for 10 minutes.
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Dell French, of the Lady Writers, made this cake at Christmas this year, and it was a hit. Instead of using the spring form pans listed in the recipes, she baked the batter in 2 Christmas Tree flat pans and it came out fine. Not only that, but the cake can be made a day before and stored at room temperature. Sounds to me like a delicious, durable, and forgiving recipe that could be made year around.
SPICED APPLE CAKE WITH RAISINS
9 Tbsp. unsalted butter—room temperature
1 and 1/2 pounds Granny Smith apples—pealed, cored and cut into 1/2 slices
2 and 1/2 cups sugar
2 cups flour
2 tbsp. cornstarch
1 tbsp. baking soda
1 and 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tsps. vanilla extract
2 large eggs
3/4 cup raisins
5 tbsp. Fresh lemon juice
Preheat oven to 350 degrees.
Butter a 9 inch spring form pan with 2 1/2 inch high sides.
1. Melt 1 tablespoon butter in large nonstick skillet over medium high heat.
2. Set aside 1 cup sliced apples—and add remaining apples and 1/4 cup sugar to skillet and sauté until apples are almost tender and light golden, about 5 minutes. Cool.
3. Sift flour, cornstarch, baking soda, cinnamon, baking powder, salt, nutmeg and cloves into a medium bowl: set aside.
4. Using electric mixer, beat remaining 8 tablespoons butter and 1 and 1/4 cups sugar in large bowl to blend.
5. Beat in vanilla.
6. Beat in eggs, one at a time.
7. Mix in dry ingredients, then mix sautéed apples and raisins. (Batter will be thick.)
8. Transfer batter to prepared pan. Arrange 1 cup reserve apples in overlapping slices around out edge of batter.
9. Bake cake until tester inserted into center comes out clean, about 55 minutes. Transfer cake to a rack and cool for 10 minutes.
10. Meanwhile, stir remaining 1 cup sugar and lemon juice in heavy saucepan over medium heat until sugar dissolves. Bring to just a simmer
11. Using skewer, poke holes all over cake. Pour hot syrup over hot cake in pan.
12. Let cool about 3 hours. Release pan sides and move to a platter.
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My sister Gail married a Chicago Italian, John Maggiore, whose parents came from the "old country." One night Gail and John fixed an Italian meal for us. This was the entrée.
GARLIC CHICKEN WITH DRIED TOMATOES
4 boneless chicken breasts
15 to 18 garlic cloves (about two bulbs)
1 large onion sliced thin
1 large green pepper sliced thickly (I would use more pepper)
1/2 cup sun dried tomatoes (NOT in oil) chopped
1/4 cup white wine
1/2 cup chicken broth
1 tblspn dried oregano
black pepper
Method:
1. Rinse chicken and pat dry.
2. Coat a large skillet with olive oil and preheat to medium.
3. Mince 2 of the garlic cloves and place in the skillet. Place chicken in pan for browning.Place remaining garlic cloves around edges of pan to roast.
4. Brown chicken about 2-4 minutes a side and remove from pan.
5. In a baking dish place sliced onion, green pepper, and sun dried tomatoes. Layer chicken breasts and garlic on top. Mix wine and chicken broth and pour over chicken. Sprinkle with oregano and black pepper.
Bake at 350 degrees for 25 to 30 minutes.
Until next month—
Bon Appétit!
Recipes of the Month for February, 2005
It's coming up Super Bowl party time again. As we were talking before exercise class about hors d'oeuvres for various neighborhood parties, Jane Hahn said this one of hers is a hit and often requested for get-togethers.
CRAB SWISS BITES
1 can crabmeat--drained
1 can water chestnuts drained and chopped
1 cup grated swiss cheese
1/2 cup mayonnaise
2 Tablespoons minced green onions
1/2 Tablespoon dill weed
1 teaspoon lemon juice
Mix the above together.
1 loaf baguette-style bread
Preheat oven to 350 degrees.
1. Spoon mix onto sliced baguette bread. Jane: I usually get about 50 thin slices per loaf.
2. Bake just until cheese is melted and bread turns a little brown, about 7-10 minutes.
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If you're trying to cut out red meat for your cholesterol, or trying to cut calories, or just want to "eat healthy," here's the way to go. Ellen Shelton, whom we met when we were all rangers at Acadia National Park, sent this vegetarian recipe. Ellen, with her husband Jim, now live in their home town of Tallahassee, Florida, and recently spent a weekend with us. A lot of herbed dipping oil, home made bread chunks, wine, and cheese disappeared that weekend. Not sure if that qualifies as "eating healthy" or not. :)
MUSHROOM STUFFED CABBAGE
1 head of cabbage
Filling:
3/4 pound mushrooms, washed and sliced
1 medium onion, chopped
3/4 cup raw rice
1 and 1/2 cups boiling water
salt and pepper
Sauce:
2 large onions, sliced
2 cloves garlic
1 15 oz can chopped tomatoes
1 16 oz can tomato sauce
1/2 cup catsup
salt and pepper
1 12 oz can frozen lemonade concentrate, thawed
1/4 cup brown sugar
1/2 cup raisins
1. Cover the head of cabbage with water in a large cooking pot and bring to a boil. Turn off the heat, and let it sit, covered, for half an hour or more. Carefully peel off about 14 leaves.
2. Heat some olive oil in a skillet, sauté the onions until soft, then add the mushrooms and sauté for several minutes.
3. Separately, heat 2 tablespoons of olive oil in another skillet, stir in the rice until yellow, add the water, cover and cook over low heat until tender and dry. Mix in the sautéed vegetables, add salt and pepper to taste.
4. Place a heaping tablespoon of the mixture on each cabbage leaf, turn in the ends and roll up. Arrange in a single layer in a large baking dish.
5. To make sauce- sauté the onion in olive oil about 10 minutes, then add the garlic for a few minutes. Mix together with the other sauce ingredients.
6. Pour this over the rolled cabbage leaves.
7. Bake at 350 degrees for 45 minutes covered, and 15 minutes uncovered.
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I got this recipe a while ago with a note saying: "Here is a recipe we tried the other day. It was delicious!!"
It sounds absolutely wonderful, just imagining it ! It'd be another good thing to take to a Super Bowl party.
The recipe is from Elmer and Gene Brown in Santa Rosa, CA. We visited them in Santa Rosa two years ago, and they come to Florida every year and stop in. Elmer knew Bob and his brother in college.
CAPE COD CRANBERRY NUT CAKE This recipe now has its own page.
1 stick butter (1/2 cup)
1 cup sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
2 cups all-purpose flour
1/2 tsp salt
1 cup sour cream
1 tsp almond extract
1 cup chopped walnuts (divided)
1 16 oz. can of whole-berry cranberry sauce
Icing
3/4 cup of confectioners' sugar
1 tbs warm water
1/2 tsp almond extract
1. Cream butter and sugar gradually.
2. Add unbeaten eggs 1 at a time.
3. Add baking powder, soda, flour and salt. Add to egg mixture alternately with the sour cream. Add extract and 1/2 cup walnuts.
4. Grease and flour well a bundt cake pan.
5. Place a layer of batter in the bottom of the pan. Add 1/2 can of cranberry sauce and spread evenly over batter.
6. Add remaining batter, the spread remaining cranberry sauce on top of the batter. Sprinkle with remaining 1/2 cup walnuts.
7. Bake in a 350 degrees oven for 55 minutes. Remove from pan after cooling for 5 minutes.
8. To make icing, mix sugar, water and extract.
9. Remove cake from pan and drizzle icing over top of cake and let it run down the sides.
( Gene and Elmer: We used only one-half of icing recipe.)
Until next month—
Bon Appétit!
Recipes of the Month for March, 2005
Judy McCracken, remember, is a friend from 'way back. Our husbands are lifelong friends, so Judy and I have known each other since our marriages. This recipe is from Judy's sister, Gloria Adkins. Gloria is a docent at the St. Louis Zoo. Gloria wrote:
"Had this at a working luncheon, its great. Simple to put together went you're in a hurry. It's the taco flavoring that makes the difference." She liked it so well that she got the recipe from Georgia Nuss, who made it for the luncheon.
Georgia: Here is the original recipe for "Taco Soup" that we had {at working luncheon} on Friday. When I make mine, I add an additional can of green beans, corn, and diced tomatoes to the ingredients below.
TACO SOUP
1 pound ground beef, cooked, crumbled, and drained.
1 (15.5 oz) can pinto beans, drained
1 (15.25 oz) can whole kernel corn, drained
1 (14.5 oz) can cut green beans, drained
1 (15 oz) can kidney beans, (UNdrained)
1 (14.5 oz) can stewed tomatoes
1 (12 oz) can beer
1 (10 oz) can diced tomatoes and green chilies
1 envelope taco seasoning mix
1 envelope ranch-style dressing mix
5 (6 inch) corn tortillas
1. Just mix everything (except tortillas) together in a stockpot and heat thoroughly.
2. Cut tortillas into 1/4 inch strips. Place on a baking sheet; coat with cooking spray and sprinkle with salt. Bake strips at 400 for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips. Yield: 10 cups.
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Barbara Barton wrote: "I just made a batch of cookies that have been so popular among my family and friends that I decided to send you the recipe. It is rather a long one but fans of cookies will think it is worth it."
Well, I'm a big fan of cookies. So big that one Christmas my kids gave me a Sesame Street Cookie Monster. He waited for me under the Christmas tree with a chocolate chip cookie in his mouth.
Barbara is Judy McCracken's aunt, and she lives in Gresham, Oregon. She's an outstanding seamstress, as well as cook. When not talking recipes, we send jokes back and forth.
COCONUT-CRANBERRY CHEWS
1 and 1/2 cups butter at room temperature (3 sticks)
2 c. sugar (Barbara: I use half Splenda)
1 T. orange zest
2 tsp. vanilla
l egg
3 and 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 and 1/2 c. dried cranberries
1 and 1/2 c. sweetened flaked dried coconut
Preheat oven to 350°
1. In large bowl beat butter, sugar, orange zest and vanilla until smooth.
2. Beat in egg until well blended.
3. In separate bowl combine flour, salt and baking powder.
4. Add slowly to butter mixture and continue beating until dough comes together…..about 5 minutes.
5. Mix in the cranberries and coconut.
6. Shape dough into 1” balls and place about 2” apart on buttered cookie sheet.
7. Bake just until cookies begin to brown….11 to 15 minutes. (I like 12 minutes)
Cool for about 5 minutes and transfer to racks to completely cool.
Barbara: Dough should be a smooth homogeneous mass. If it seems too dry, it requires longer mixing.
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And speaking of zest, Judy Youngdoff wrote me a while back her menu for a meal she was serving to guests, and mentioned citrus butter. I never heard of citrus butter, so asked for a recipe.
CITRUS BUTTER
8 T. butter (1/4 lb.)
2 tsp. minced or grated citrus zest
1 - 2 T. freshly squeezed citrus juice (lemon, lime or orange)
Pinch salt and freshly ground black or white pepper.
In a small bowl using a wooden spoon or a standing mixer with a paddle attachment (which, being lazy, is what I used), combine all of the ingredients until thoroughly incorporated.
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Anne Cunningham is one of the group who walk to exercise class in the wee hours of the morning with me. She was bornand raised in Scotland, but has been an American for many years —though she has not lost that British accent. We love to hear her talk, and one day she talked about this cheese pie. We all had to have the recipe, of course, and here it is.
Then Sue Uehlein, another walker, made the lo-cal/diabetic version (in parenthese) right after she got the recipe. She and her husband ate it all in a day or so, it was so good. So she sent the recipe to her sister and two daughters. Each of them made the pie and took it to a Super Bowl party. The pie disappeared, and they gave out the recipe. Sue says she figures the recipe has blanketed the Midwest by now.
PECAN CREAM CHEESE PIE
1 cup chopped pecans
1/2 cup flaked coconut
1/4 cup margarine melted
8 oz cream cheese softened (fat free)
1/2 cup confectioners sugar (Splenda)
2 and 1/2 cups whipped topping (light)
1 pastry shell 9 inch baked and cooled
1/2 cup caramel topping (Optional) (Ruth: Sugarless is available.)
1. In a bowl combine pecans, coconut and butter. Pour onto an ungreased baking pan. Bake at 350 degrees for 5-10 mins until golden brown, stirring occasionally. Cool.
2. In a mixing bowl beat cream cheese and sugar until smooth, fold in the whipped topping. Spoon into the pastry shell, then top with the coconut mixture. Drizzle with caramel topping.
3. Refrigerate for at least 2 hours.
Until next month—
Bon Appétit!
Recipes of the Month for April, 2005
We'll start out with an appetizer this month. Candy Little of Kansas City sent this easy one along. Crab is always good. Just say "crab-whatever," when you set a dish on the table, and people storm the plate.
SWISS CHEESE-CRAB BAKE
1 and 1/2 c grated Swiss cheese
1/2 c Hellman's mayonnaise
1 eight-ounce package cream cheese softened to room temperature
1 small can good quality crab meat, drained and picked over
1/2 c sliced almonds (optional) Sauté them in 2 T butter or margarine
1. Mix cheese and crabmeat with mayo.
2. Spread in a quiche dish or similar size pie pan.
3. Sprinkle with almonds.
4. Bake at 350° for 15-20 minutes until warm.
5. Serve as a spread with crackers or dip up with Fritos scoops.
Candy:
I put the almonds on the last 10 minutes of baking time.
For non-seafood fans, this is good without crab, too. This makes quite a lot, so I usually halve it for 4 people.
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I spent the last week in February in Tucson with Jodee, Jane, and Barb, the Mackinac Island crew. Jodee has not been able to meet us at the island the last two years, and won't be able to this year (new grandbaby to care for), so Jane, Barb, and I flew to Tucson to see her. The first supper in Tucson, when we finally all got to Jodee's house from the airport, was this soup—what a restorative after a day of travel!
CREAMY WILD RICE MUSHROOM SOUP
1/2 c wild rice
1 and 1/2 c water
2 green onions, thinly sliced
1/2 pound fresh mushrooms, sliced
3 T butter
1/4 c flour
4 c chicken broth
1 c cream (Jodee: I used half and half)
Cooked, cubed chicken breast (optional) (Jodee did put in the chicken.)
1. Wash rice in three changes of hot water and add to 1 and 1/3 cups water in a saucepan. Heat to boiling. Cover and lower heat and simmer 35-45 minutes. Set aside.
2. Sauté onions and mushrooms in butter and simmer 3-5 minutes.
3. Add flour and stir, cooking for 5 minutes.
4. Stir in chicken broth and bring to a boil, stirring until smooth and flour is thoroughly cooked.
5. Add wild rice and cream, (and cubed chicken breast), stirring until heated through.
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Jodee served the soup with Iroquois-on-the-Beach Hotel blueberry muffins. The Iroquois is on Mackinac Island, and we manage, on every trip, to have one meal there just for these blueberry muffins.
IROQUOIS BLUEBERRY MUFFINS
3 large eggs
2 and 1/2 c. milk
1c. plus 2 T. vegetable oil
5 and 1/2 c. flour
1 and 1/4 c. sugar
1 and 1/2 T. finely grated lemon zest
3 T. baking powder
salt
2 and 1/2 c. blueberries
additional sugar and 1 stick melted butter
1. Whisk eggs, milk, and oil together in bowl.
2. In a large bowl, stir together flour, 3/4 c. sugar, baking powder and salt.
3. In another bowl, toss together blueberries, remaining 1/2 c. sugar and lemon zest.
4. Add egg mixture to the flour mixture; stir batter just until combined. It will be lumpy.
5. Fold in blueberry mixture gently.
6. Pour into 24 muffin cups. Bake in top third of oven for 15 minutes at 400°. Move to bottom third of oven and bake for 5-10 minutes more or until done.
6. Cool for 2 minutes, then dip the tops in melted butter and then in sugar.
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While we were in Tucson, Barb Lloyd gave me this recipe for Tortilla Soup. It's a bit different from the Taco Soup I put in last month. Barb got the recipe from her friend Karen Ramthun in Grand Ledge, Michigan. It's another good and quick recipe, which we all can use on busy days.
TORTILLA SOUP
1 can chicken broth
1 can black beans
1 can refried beans
1 can whole kernel corn
1 jar salsa
3-4 chicken breasts, cooked and cubed
1. Mix all ingredients and heat.
2. Ladle into bowls.
3. Top with a dollop of sour cream; sprinkle with shredded cheddar cheese and crumbled tortilla
chips.
Serve with corn bread or corn muffins!
Until next month—
Bon Appétit!
Recipes of the Month for May, 2005
Barb Lloyd (Montague, Michigan) had dinner at her friend's, Sandy Hill's, house. Sandy served the following two recipes. Barb thought they were really good and sent them on to me. The first one sounds something a like a pavlova, and we all know they are to die for.
CHERRIES IN THE SNOW
6 egg whites
3/4 tsp. cream of tartar
2 cups sugar
2 cups soda crackers
2 tsp. vanilla
1 cup nuts (coarsely chopped)
1 8 oz. Cool Whip
1 21 oz. cherry pie filling
1. Beat egg whites until frothy, add cream of tartar, slowly add sugar & beat until it peaks. Fold in crackers, nuts & vanilla
2. Spread in ungreased 9 x 13 pan. Bake 350 for 20-25 minutes. Cool.
3. Spread whipped topping over top, then pie filling over all. (Can use blueberry or peach filling.)
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Sandy actually got this recipe from a former neighbor of hers, Jan VanderWerp, whom Barb also knows. Sandy told Barb that it makes a lot, but it does keep in the refrigerator or you can cut it back.
1 cup of oil
1/2 cup vinegar
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. Worchestershire sauce
1 med. sweet onion (minced)
1. Heat oil, vinegar, sugars
2. Add remaining ingredients and heat together
3. Cool before eating.
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Ruth Cotich is one of the Lady Writers. We have recently had a luncheon at her house, then in April we all brought dishes to an Open House at Dell French's house. As a result I got three great recipes from Ruth. Here is her Zucchini Casserole for this month. Next month you'll get recipes for her delicious Spinach Balls and Sour Cream Strawberry Mold!
ZUCCHINI CASSEROLE
2 lbs zucchini (chopped)
1/4 cup chopped onion
1 can condensed chicken soup
1 cup of sour cream
1 cup shredded carrot (optional)
1 8-oz package of Pepperidge Farm stuffing mix (large cube)
1/2 cup of melted butter
Method:
1. Boil zucchini and onion for 5 minutes.
2. Combine cream of chicken soup, sour cream, and carrots (if used)
3. Combine stuffing mix and butter.
4. Add zucchini & onion to soup & sour cream mixture.
5. Put half of stuffing mixture on bottom of casserole dish.
6. Pour in mixture.
7. Top with rest of stuffing mix
8. Bake at 350 degrees, uncovered, for 25-30 mins.
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OFF-THE-CUFF COOKING
An email friend of mine, Gary, who is a college student in Phoenix, reads both Kildonan Times and the Recipes of the Month, and occasionally sends me ideas and comments. This is his response to the article in Kildonan Times about caraway seed as a spice and a medicine. His culinary experiments bring some new ideas to cookery, so I'm sharing them with you.
Caraway also gives an interesting flavor to chili. (Sounds good to me. -Ruth)
Other things I have tried; baked chicken, cover liberaly with green goddess dressing before baking; boiled chicken, just boil in tomato juice.
Also, contrary to what you might expect, mixtures of coffee and tea can be interesting as well.
ARROZ con POLLO - chicken with rice - is one of my favorites, if a bit messy to cook.
1. Brown some long-grain wild brown rice in olive oil.
2. Add to a pot with quartered (cooked) chicken in chicken stock, simmer until juice is absorbed, while adding saffron and Mexican style chopped tomatoes or whatever spicy item you like.
(Delicious and not too expensive, since its mostly rice.)
Until next month—
Bon Appétit!
Recipes of the Month for June, 2005
Oh, I have a lot of recipes for you this month and next month and the next month after that! People have just been sending me recipes right and left. Times are good in the kitchen!
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First of all, here are Ruth Cotich's Sour Cream Strawberry Mold and Spinach Balls that I promised you. Ruth served the strawberry mold at a luncheon of the Lady Writers at her house. It was so good that we made her bring it to a Writer's Guild party in April.
SOUR CREAM STRAWBERRY MOLD
1 6oz package of strawberry-banana Jell-O -- (or 2- 3oz)
1 cup of boiling water
1 16-oz package of frozen strawberries, drained.
(Ruth: you might need to get two 10 oz if you can't find 16 oz, but be sure to use only use 16 oz in the recipe!)
1 large can of crushed pinapple (1lb, 4 oz)
3 medium or 2 large smashed bananas
1 cup chopped nuts, optional
1 pint of sour cream.
Method:
1. In a large bowl combine Jell-O and boiling water. Stir until dissolved.
2. Fold in all other ingredients (except sour cream). Pour slightly more than half into a fairly large mold, and refrigerate until firm.
3. Smooth the sour cream over the firm jello, then pour rest of mixture which has been kept at room temperature on top of that, and return to 'frig.
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Ruth also brought these spinach balls to the party in April, where they were a hit.
SPINACH BALLS
makes 60 balls
2 10-oz. pgs chopped spinach (cooked and squeezed dry)
2 cups Pepperidge Farm Stuffing
1 cup minced onion
4 eggs
1/2 cups grated Parmesan cheese (optional)
3/4 cup melted butter
1 tsp garlic powder
1. Combine all ingredients well.
2. Chill a few hours in the refrigerator.
3. Roll in one inch balls.
4. Bake at 300° for 30 minutes.
5. Sprinkle servings with Parmesan cheese (optional)
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Now this recipe is from Shirley Beccue, who has sent me recipes before from the first home of Recipes of the Month (except they used to be weekly) at Acadia National Park in Maine. She got this from Linda Thayer, another friend who worked at the park. Linda and her husband, Bob, have since retired and now live near Acadia full time in a lovely log cabin home.
Ruth: As far as I'm concerned, when I make this, the cilantro goes in, along with the jalpeño peppers. Love a salad with personality.
SWEET AND SOUR COLE SLAW
4 C chopped or shredded cabbage
1 medium red bell pepper, chopped
1 C thinly sliced green onions
1 C cooked corn kernels
1 C tomatoes, chopped
1/2 C rice wine or other white vinegar
Sugar to taste, no more than 1/3 C
1/2 C chopped cilantro (optional)
Optional: finely minced jalapeno pepper, seeds and veins removed.
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And now, dessert. We just spent some days in the Pennsylvania Dutch area of Pennsylvania. In July we expect to spend some time in the Pennsylvania Dutch area of Ohio. Shoo Fly Pie is a traditional Pennsylvania Dutch dessert. Brown sugar, molasses, shortening, salt, and spices were all non-perishable ingredients that could survive the long ocean's crossing to America made by German immigrants. The pie's unusual name is said to be due to the fact that pies were traditionally set to cool on windowsills, and due to the sweet ingredients, the cook would constantly have to shoo the flies away.
We ate Shoo-fly pie in Pennsylvania, and probably will eat more of it in Ohio. I have never made a Shoo-fly pie, but I've eaten it here and there, and it's delicious! The Germans eat it for breakfast, and that would be good. We are more likely to eat it, like other pies, for dessert with whipped cream or ice cream on it. Here is a recipe for Shoo-fly pie. The result is a pecan-pie-without-the-pecans-like filling on the bottom, and a crumb top crust.
SHOO-FLY PIE
1 (9-inch) pastry shell -- unbaked
1/2 cup brown sugar
1 3/4 cup flour
2 tablespoons shortening
2 tablespoons butter
1/2 cup hot water
1/2 teaspoon baking soda
1/2 cup dark molasses
1/2 teaspoon salt
1. Blend brown sugar, flour, shortening, and butter together with a pastry blender.
2. Put aside 1/2 cup of this mixture.
3. In another bowl, mix the hot water and baking soda. Then add the molasses and salt.
4. Add the dry ingredients to the wet ones and mix thoroughly.
5. Pour into the pie shell.
6. Sprinkle top with 1/2 cup of reserved pastry mixture.
7. Bake at 350F degrees for 45 minutes.
Until next month—
Bon Appétit!
Recipes of the Month for July, 2005
Shortly before leaving Florida we met with some friends, Jan and Don DeWitt, who were just in the area for the night. Jan told me about this cake, and I figured everyone needed the recipe. So she emailed it to me. Here is...
ECLAIR CHOCOLATE CAKE
3 small pkgs vanilla instant pudding (or 2 large)
3 cups of milk
16 oz Cool Whip
1 box of graham crackers
1 bottle of Smuckers Hard Shell Chocolate
1. Mix pudding and milk. (Mix for 2 minutes with wisk.)
2. Add Cool Whip.
3. Line 9x12 pan (bottom) with graham crackers.
4. Spread half of pudding mix over crackers.
5. 1 more layer of graham crackers
6. Spread rest of pudding mix.
7. 1 more layer of graham crackers
8. Top with Smuckers Hard Shell Chocolate
9. Refrigerate until served.
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Got grandchildren? Here's a cookie to fill them up. Barb Lloyd from Montague, Michigan, sent them to me a while back. Her only comment was "GOOD-O!" She got the recipe out of Pillsbury Classic Cookbooks – Cookies & Bars.
I'm actually writing this for you from the second floor bedroom in Barb's home in the Lake Michigan sand dunes. If I step out the window and walk over the dune behind the house, I'll get my feet wet in the lake. When I come to visit each summer, Barb has a little computer table all ready for me in this bedroom, right near a phone and electrical outlet. You can thank her for your getting the July recipes on time.
MONSTER COOKIES
1 cup sugar
1 cup firmly pack brown sugar
1 cup peanut butter
1/2 cup butter, softened
3 eggs
4 cups quick-cooking rolled oats
2 teaspoons baking soda
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1 cup candy-coated chocolate pieces (M and Ms)
1 cup chopped peanuts
1/2 cup raisins
1. Heat oven to 350°F. In large bowl, combine sugar, brown sugar, peanut
butter and butter; beat until light and fluffy. Add eggs, 1 at a time,
beating well after each addition. Add oats and baking soda; mix well.
Stir in chocolate chips, chocolate pieces, peanuts and raisins.
2. Drop dough by heaping tablespoonfuls 2 inches apart onto un-greased
cookie sheets.
3. Bake at 350°F for 11 to 14 minutes or until light golden brown. Cool
2 minutes; remove from cookie sheets.
4 Dozen Cookies
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Lest you go into a sugar overload, here's an entrée recipe from Pat Henson, now in Alabama. She's one of the Lady Writers, and had this at her friend's house. She thought it was great and a recipe we had to have. Sounds real good to me!
POPPYSEED CHICKEN CASSEROLE
4 cups cubed chicken breast
1 can cream of mushroom soup
1 can cream of celery soup
1 cup sour cream
1/2 cup slivered almonds
1/2 cup butter
1 sleeve of Ritz crackers, crushed
1. Mix cream of mushroom and cream of celery soup together.
2. Add 1 cup of sour cream and 1/2 cup slivered almonds.
3. Then add the 4 cups of cooked cubed chicken breasts.
4. Pour into baking dish.
5. Melt 1/2 cup oleo and stir 1 roll of crushed Ritz crackers into oleo
6. Sprinkle the crackers on top.
7. Sprinkle 4 T poppyseed on top
Bake uncovered 30 minutes at 350 degrees.
You can use chopped pecans instead of almonds- put on top.
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I got this recipe from Mary Jane Jackson in North Port, FL when we both lived in Harbor Isles Park in North Port, Florida years ago, and I've made it many, many times. We and the Jacksons spent our working lives in Big Rapids, Michigan, retired to Harbor Isles, and have known each other forever. We moved from North Port in 1998, and I don't hear from Mary Jane much any more. But her recipe lives on.
I walked into Judy McCracken's house in Gladwin, Michigan, for a visit a couple of weeks ago, and there in her recipe clip was Crazy Crust Pizza. It brought back memories. Everyone needs Crazy Crust Pizza. Here it is. A tip: a half jar of sauce may not look like much, but it's plenty. If you put on more, your pizza will be soggy!
CRAZY CRUST PIZZA
crust:
1 c. flour
2 eggs
2/3 c. milk
1 tsp. oregano
salt and pepper
toppings:
1/2 jar commercial pizza sauce (1 cup)
shredded cheese to taste
peppers, onions, olives, sausage, etc.
1. Mix and pour crust batter onto greased and floured pizza pan. Tip pan so that is spreads evenly over pan surface.
2. Put on the peppers, onions, etc.
3. Bake for 20 minutes at 425°.
4. Remove from oven, and spread on top the 1/2 jar pizza sauce. Use only 1/2 jar, or pizza will be soggy. Spread shredded cheese over sauce.
5. Return to oven and bake 10 more minutes.
Until next month—
Bon Appétit!
Recipes of the Month for August, 2005
Hello everyone:
Boy, have I got recipes for you! I have right now 19 recipes, a bunch of household hints, some eating tales to tell, and a couple of read-for-fun restaurant menus. I've dined at a lot of homes of friends and families and gone to many restaurants in Michigan and Ohio in the last two months. I just gathered up things for you along the way. This means that I'll be sending out bonus recipe mailings in addition to the regular monthly mailings for a while. So watch your mailbox. Great foodie things are a-comin' your way! Ruth
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In June we, along with Art and Judy McCracken, visited Roberta and Evans Brown on Hubbard Lake in upper Eastern Michigan. Roberta went all the way from elementary through high school with Art and my husband, Bob. Roberta fixed a great lunch for us, and I got several recipes from her as a result. This recipe comes from her niece, Janet, who got it from her daughter who lives in Scotland. It's a simple recipe with really delicious results!
DUCHESS POTATOES
1. Slice desired number of potatoes into quarter-inch thick slices.
2. Layer into a casserole.
3. Pour chicken broth over them. (For 7 medium potatoes, use 3/4 can of broth.)
4. Bake in medium oven until potatoes are done.
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I'm writing this recipe letter in our camper in Southern Georgia on July 19. When we pulled into the campground it was 7 p.m., and 91 degrees outside. I don't think it has cooled down a bit now at 9 p.m. (Yes, we have air conditioning in the camper!) Anyway, cool and easy dishes have a lot of appeal on these hot summer days, and here's one from Claire Coon. Claire lives in Green Valley, AZ, and says this salad is good for luncheons and potlucks. How do I know Claire? We used to live in the same park on Florida's Gulf Coast in the 90s, and she worked summers at Acadia National Park with us.
CRANBERRY CHICKEN MOLDED SALAD
Recipe for 8x8 Pyrex dish-9 servings
Bottom Layer:
1. Soften 1 envelope Knox unflavored gelatin in 1/4 cup cold water. Add 1/4 cup boiling water and dissolve gelatin.
2. Add:
1 1/2 to 2 cups cooked, diced chicken breast
1 cup mayonnaise
1 cup chopped celery
1/3 cup diced onion
salt to taste
3. Spoon above into an 8x8 Pyrex dish--chill
Top layer:
1 small box lemon Jell-O dissolved in 1/2 cup boiling water
4. Add:
1/4 cup orange juice
1 can whole cranberry sauce
5. Pour over chicken layer.
6. Chill overnight.
Claire: Will keep about a week.
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As long as we are on cranberry dishes, here is one from Judy McCracken in Gladwin, MI. That is, that's where she is now. In the winter McCrackens are down near us in Florida.
CRANBERRY ONION CHOPS
4 boneless pork chops
1 8oz bottle French dressing
1 pkg dry onion soup
1 16oz can whole cranberry sauce
1. In large non-stick skillet brown chops on one side over medium heat.
2. In bowl stir remaining ingredients.
3. Turn chops, pour sauce over them, bring to boil.
4. Lower heat, cover and simmer 10 minutes, or until chops are just done and still tender.
5. Serve with rice or noodles.
Until next month—
Bon Appétit!
Bonus Recipes of the Month for August, 2005
Here they are, the bonus recipes I promised you. All these recipes have interesting backgrounds, so read on....
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We're going to start with the Germans, Amish Germans of Pennsylvania, to be exact. We spent some time in the Amish areas of Pennsylvania on our way to Ohio and Michigan this year, and I was so pleased to be served beautiful pink eggs pickled in beet juice every time I had pickled beets in Amish Country. To my surprise, my neighbors, Joanne and Richard Way, lived in the German lands of Pennsylvania and knew it well. My maunderings in Postcards from the Road took them back to happy times in PA. So I asked Joanne for a recipe for pickled eggs, and this is what she sent me. Enjoy!! (You can believe I'm going to pickle some eggs as soon as I can after I get back to Florida and find a big jar!) Below is the recipe and notes just as I got them from Joanne, and it is homestyle cookery if I every saw it!!
PICKLED EGGS
Combine 4 cups water, 4 cups vinegar, 4 tablespoons of brown sugar, 2 teaspoons cinnamon, 1 teaspoon salt and 1 teaspoon cloves. Heat to boiling - - stir while heating.
(Joanne: you are using 8 cups of liquid, so you will need a pot that will contain this much liquid)
Hard boil 18 eggs, cool and remove shell.
Use 8 to 12 cups of sliced beets directly from cans. SAVE the liquid from the cans of beets.
(Joanne: Check can size to see how many cups in a can. A 16 or 17 ounce can should have 2 cups in it)
Pour boiled mixture into LARGE jar or container. I have a jar that is 21 inches in circumference and 11 inches tall, which I use when I made this recipe.
Fill jar or container with hot water first and empty water out. This will keep glass from cracking when you fill jar with hot boiled mixture.
Layer beets, then eggs and repeat layering process in jar or container. If the liquid mixture does not cover all the eggs and beets, add the liquid from the cans of beets.
Store in refrigerator overnight before you eat beets and eggs. Keep jar/container in refrigerator.
I always made this for my father when my parents visited with us for two to three weeks. When he ate all the beets and eggs (and he always did!), I would just add more of each to the liquid mixture.
***You can cut this recipe in half, if you prefer a smaller amount or you can double it, which I have done. Otherwise, make as above, and keep adding beets and eggs and enjoy. When the liquid tastes too sour, you will know it is time to throw it out and make another batch!
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We and our daughter Amy Jo went over to Lebanon, Ohio, to have lunch at The Golden Lamb one day in July.The Golden Lambhas been on that spot since 1806 , and has been visited by an impresssive list of U.S. Presidents, among other notables - including Charles Dickens. It is an operating inn, and you are allowed to go upstairs to see the private diningrooms for inn guests, and to peek into a guest room.
The menu selections were traditional and delicious. I had a vegetable strudel, vegetables baked in an envelope of butter pastry. For dessert, I tried Sister Lizzie's Shaker Sugar Pie. From the description, it sounded much like the sugar tarts my sister-in-law Audrey and I loved to have when we went to Canada. It was similar, and wonderful. I could have eaten two slices. On the website of The Golden Lamb you can find selected recipes from thier menus. I found and copied Sister Lizzie's Shaker Sugar Pie, and here it is!
SISTER LIZZIE'S SHAKER SUGAR PIE
2 Tablespoons butter
1 cup brown sugar
2 cups light cream
1/3 cup flour
1 teaspoon vanilla
nutmeg
9” unbaked pie shell
1. Thoroughly mix flour and brown sugar and spread evenly in the bottom of unbaked pie shell.
2. Add cream and vanilla. Slice butter into pieces and distribute evenly over top of pie. Sprinkle with nutmeg.
3. Bake in 350 degree oven for 40-45 minutes or until firm.
Until next month—
Bon Appétit!
Recipes of the Month for September, 2005
Marian Rutland, from Bury St. Edmunds, England, sent this recipe along. We visit Marian and her husband Syd every time we go to Britain, and they and we went to Italy together a couple of years ago. She made this bread, and thought it came out especially well, so sent me the recipe. I made it, and agreed with her. It is very moist and tasty.
BANANA, DATE, AND WALNUT BREAD
8 oz self-raising flour (1 and 1/2 cups)
A large pinch of baking powder
3 oz butter/margarine (2/3 stick)
4 oz soft brown sugar (2/3 cup or 1/2 cup packed)
2 eggs
2 bananas - mashed
3 oz of pecan or walnuts - chopped (1/2 cup)
4 oz chopped dates (2/3 cup)
1. Grease a suitable baking pan for the cake. (Marian uses a 2 pound loaf tin.)
2. Cream the butter and sugar together.
3. Add the eggs one at a time with a little flour beating well.
4. Add the rest of the flour and baking powder.
5. Stir in the nuts, bananas, and chopped dates.
6. Put the mixture into the baking pan and bake at 180 C, 350F or gas Mark 4
The loaf takes about an hour and a quarter to bake.
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This is a cake I thought I had put in the recipes before, but I can't find it if I did. It's a basic you'll want to have in your recipe repetoire for quick desserts. Judy McCracken, our longtime friend from Michigan, makes this cake a lot, and we always enjoy it.
PINEAPPLE CAKE
1 20-oz can crushed pineapple in juice
1 angelfood cake mix
1. Mix pineapple and cake mix together until well blended and frothy.
2. Put into 9x13 pan and bake according to cake directions. (Usually at least 35 minutes at 350°)
3. Serve with fat free non-dairy topping.
Until next month—
Bon Appétit!
Bonus Recipes of the Month for September, 2005
We had a family reunion this last July at a campground on Lake Erie. My sister, Gail Maggiore, brought this scrumptious dessert. If you want to serve something sinfully wonderful, this is it! (P.S. It is also huge. So make it for a crowd!)
BANANA SPLIT CAKE
For 1st layer select Lady Fingers, Sponge cake, Twinkies, Pound Cake or torn Angel Food Cake. (Pound Cake is the least firm -- if possible select from the other choices.) How many/much? Enough to cover the bottom of your pan.
3 cartons of 12 oz. Cool Whip
1 can 12 oz. crushed pineapple
2 Lbs. fresh strawberries
1 14-oz. carton of strawberry glaze (Maries Brand- found in Produce Dept.)
4-5 large bananas
1 large bag chopped pecans
1 bottle carmel ice cream sauce
bottle chocolate ice cream sauce
1 jar maraschino cherries (very pretty on cake if stemmed)
1. Drain pineapple thoroughly reserving juice
2. Layer cake choice in pan about 1 inch deep
3. Mix drained pineapple and 1 carton Cool Whip and layer over cake
4. Wash and slice strawberries and layer over pineapple layer. Spread glaze over strawberries.
5. Spread thin layer of Cool Whip over strawberries
6. Slice bananas and dip into reserved pineapple juice to prevent browning
7. Layer bananas over last Cool Whip layer
8. Spread a layer of Cool Whip over bananas to seal from the air.
9. Drizzle carmel sauce diagonally over dessert
10. Drizzle chocolate sauce in reverse diagonal over carmel sauce
11. Liberally sprinkle nuts over chocolate sauce
12. Evenly place maraschino cherries over top
Lightly cover cake and chill until served. Best if served shortly after putting cake together.
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This is also from Gail. It's one of the most delicious things you can put on your hot dog.
(ORIGINAL) CONEY ISLAND HOT DOG SAUCE
1/2 pound ground beef
1/2 cup chopped sweet onions
2 tbls. chopped celery
1 can tomato sauce
2 tbps. brown sugar
1 tbls. lemon juice
2-1/4 tsps. Worchestershire sauce
3/4 tsp. chili powder
1/2 tsp prepared yellow mustard
14 tsp. salt
1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain.
2. Stir in tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt.
3. Bring to boil. Reduce heat: simmer, uncovered for 15 - 20 minutes or until sauce has thickened. Stir occasionally.
Place on grilled hot dogs in buns.
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Back to the sweets. While I was visiting Barb Lloyd at her place on Lake Michigan in June, she made these cookies. Theyare sort of a version of the standard Peanut Butter Blossom cookie, the favorite Christmas cookie of our family. These are even richer - good stuff! (Comments are Barb's)
DARK KISSES TIGER COOKIES
1 and 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup Hershey's Cocoa (I used Nestle's Toll House Cocoa, it was fine)
3 eggs
1 and 1/2 teaspoons vanilla extract
1 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
about 48 Hershey's Rich Dark Kisses, unwrapped
powdered sugar
1. Combine granulated sugar and oil in large bowl, add cocoa, beating until well blended.
2. Beat in eggs and vanilla.
3. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
4. Cover, refrigerate until dough is firm enough to handle, at least 6 hours.
5. Heat oven to 350 degrees F. Grease cookie sheet (I used foil over cookie sheet and sprayed it). 6. Shape dough into 1-inch balls (dough will be sticky, put margarine on fingers and palms); roll in powdered sugar to coat.
7. Place about 2 inches apart on prepared cookie sheet. Bake 11 to 13 minutes (maybe a minute or two longer depending on size) or until almost no indentation remains when touched lightly, and tops are cracked.
8. Immediately press a Hershey Kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Until next month—
Bon Appétit!
Recipes of the Month for October, 2005
I have two recipes this month from Nan Shade in Delphos, Ohio. We met through our husbands, and have known each other for several years, now. She's quite a cook, and tries most of the Recipes of the Month.
This first one Nan says is a great Christmas Salad, but she makes it any time of year. She says it is quite firm, and therefore good to carry to potlucks. Her son calls it the "salad that bites back," and it's one of his favorites. The unique thing about it is that there is wine in it.
RASPBERRY CRANBERRY SALAD
1 six-ounce or 2 three-ounce raspberry Jell-O
1 tsp. Knox plain gelatin
1 16-ounce can WHOLE cranberry sauce
1 20-ounce can crushed pineapple, drained (but RESERVE the juice)
1/2 cup burgundy or red port wine
1/3 cup chopped pecans - optional - but Nancy says they add a lot!
1. Soften the Knox plain gelatin in the reserved pineapple juice. Add enough water to make two cups of liquid.
2. Heat this to boiling in a small saucepan.
3. Dissolve raspberry Jell-O in the hot liquid.
4. Stir well and add the cranbery sauce, drained crushed peinapple, and wine. Stir well and add the nuts, if desired.
5. Mix well and pour into a flat Pyrex dish or any kind of oblong dish or mold.
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This recipe is also from Nancy Shade. When I published the recipe for the Sugar Pie that I had had at The Golden Lamb in Lebanon, Ohio, this summer, she promptly send me this one. Nancy says it is very rich, but good, and another dish she takes to potluck dinners. The recipe is from her husband's mother, and sounds wonderful. As of this writing, I have not made the pie, but I shall!
SHADE'S FAMOUS SUGAR CREAM PIE
1 and 1/2 cups white granulated sugar
1/2 cup flour
1/4 tsp salt
1. Mix all the above together until smooth.
Add:
1 and 1/2 cups of half and half cream
1/2 tsp vanilla (optional)
2. Stir well until no lumps are showing.
Put:
2 Tablespoons or more of butter or oleo into a 9 and 1/2 inch unbaked pie crust.
3. Spread the pieces of butter around the crust bottom.
Add: the cream mixture to the crust and sprinkle with nutmeg.
4. CAREFULLY put it into the oven. It will be full!
5. Bake at 350 degrees until thickened and lightly browned on the top. (1 hour or less, depending on the oven.)
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I have a folder on my computer named : Recipes to Use. I put recipes in there when I get a bunch all at once, and want to use them later. This recipe from Candy Little of Kansas City was in there. I really thought I had already used it in a Recipe of the Month, but could not find it in the index of recipes that I'd already sent out. Anyway, if you're one of the half-million of us that always orders the Oriental Chicken Salad at Applebees, you'll really enjoy this. It's even better.
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 eight 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
Combine the salad ingredients EXCEPT the chow mein noodles. Pour dressing over all. 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 substituted with a can of drained mandarin oranges.
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My sister Lynne is a school teacher out on Whidbey Island off the coast of Seattle. She made this cake for a "back to school" teachers' lunch. All the comments from here on are hers.
Lynne: Just made the Black Forest Cherry cake. I think it is pretty good for a cake. I'm not much of a cake eater- nor are the rest of my family. The cherries go to the bottom and give it some nice color. Here's how it goes:
BLACK FOREST CAKE
Oven: 350°
Ingredients:
One-step angel food cake mix (the one step is important). I hadn't bought a mix in years and ended up with one that wouldn't work because of the steps.
1/3 cup cocoa
1 can cherry low-sugar pie filling
Mix the three together and bake for about 40 minutes in a greased rectangle cake pan. You might be able to do it in an Angel Food Cake pan as well but I don't have one anymore. I don't have a cake pan anymore either so I used a graniteware roasting pan.
Serve with fat free whipped topping. Mine definitely is better with the topping because I used the super-dark chocolate cocoa and it is a little bitter without the topping.
September 7
My cake went over very well at lunch. People didn't even believe it was fat free. They thought I was joking.
Until next month—
Bon Appétit!
Bonus Recipes of the Month for October, 2005
Anne Federowicz, who gave me this cheesecake recipe, is a member of my Red Hats Chapter, the Scarlet Women.
Our whole family loves cheesecake, we could keep the Cheesecake Factory in business. This cake from Anne sounds rich and wonderful. I'll let her tell you about it:
Anne: Here is a great recipe for cheescake. It was originally on the Nabisco graham cracker box. My brother made it for me when I went to see him in New York, so I guess you can call it a New York Cheesecake! It was 'to die for', as they say.
JOHN'S CHEESECAKE
1 3/4 cups graham cracker crumbs (chocolate is best)!
1/3 cup butter or margarine melted (butter makes crust like candy)
1 1/4 cups sugar, divided
3 (8-oz) packages cream cheese, softened
2 teaspoons vanilla extract
3 eggs
1 cup dairy sour cream
1 (21oz) can cherry pie filling (optional)
1. In a bowl, combine crumbs, butter and 1/4 cup sugar.
2. Press on bottom and half way up side of 8-9inch spring form pan..set aside
3. In a bowl, with electric mixer at high speed, beat cream cheese, remaining sugar and vanilla until creamy.
4. Beat in eggs one at a time. Blend in sour cream.
5. Spread in prepared pan.*
6. Bake at 350F for 60 to 70 minutes, or until center is set. Turn off oven, leaving door slightly ajar, leave cheesecake in oven 1 hour.
7. Remove from oven; cool completely. Chill 4 hours or overnight.
8. Remove side of pan; top with cherry pie filling if desired.
Anne: Pan should be at least 2 inches deep or you will have run over, and regardless of height of pan, always place a cookie sheet on the rack below cake to catch any run off (nothing worse than a messy oven).
***
After I (Ruth) received the recipe, I wrote back and asked Anne if John is her brother. Here's her answer.
"Yes, John is my baby brother, twenty years younger than I. He made this cheesecake for me while I was visiting him in upstate New York. I was very impressed with it. The texture was so creamy, not dry."
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I got this salad from Jodee Linta in Tucson who told me she got it from Judy Youngdoff in Kansas City (they were college room mates and are still close friends). I made it, and we really liked it. It's a nice change from the rumdum ordinary chicken salad. Comments on the recipe are Jodee's.
MANGO AND BLACK BEAN SALAD WITH GRILLED CHICKEN
1/2 cup prepared vinaigrette salad dressing, divided (I used Paul Newman's Light Balsamic Vinaigrette)
1/4 cup chopped cilantro
2 tsp. grated lime peel
6 boneless skinless chicken breast halves
1 (19 oz.) can black beans, drained and rinsedß
1/4 cup chopped red onion
1/4 cup finely chopped jalepenos
2 rip mangoes,cubed
Mixed greens, optional
1. In a small bowl combine salad dressing, cilantro, and lime peel. In a resealable plastic bag, place 1/4 cup salad dressing and chicken breast halves. Marinate in refrigerator about 30 minutes.
2. Meanwhile, in a medium bowl combine black beans, red onion and jalapeno with remaining dressing and set aside.
3. Remove chicken from marinade; discard marinade. Grill or broil chicken halves until cooked through.
4. Toss mangoes with bean mixtures.
5. Serve chicken with mango mixture (and mixed greens, if desired).
***
When I (Ruth) made the Mango Black Bean Salad, I made half a batch with one mango and 2 chicken breast halves for two of us. I piled a bed of mixed greens in each of two individual pasta bowls. I heaped the black bean/mango mix on the greens (I didn't have jalapenos, so I just doused it with Tabasco Sauce). Then I topped it all with the chicken breast cut into bite-sized pieces.
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Dateline October 6: Just got this from Jodee Linta. Betty Crocker makes a single step angelfood cake mix! My sister Lynne sent the Black Forest cake that I put out last month, and emphasized that you need to have a one-step angelfood cake mix (where the mix is all in one package, not one where the egg whites are in a separate envelope). Some of you wrote that you were not able to find a one-step mix. Start hunting your markets for Betty Crocker!
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I'm fair game for anything with Heath Bars or coffee and chocolate in it. Candy Little from Kansas City, who is a good friend of Judy Youngdoff, sent me this recipe. Candy does occasional catering, so this is a bigger recipe perhaps than you would ordinarily use at home, but perfect for when the bridge club comes over. Like Anne and her cheesecake, I'll let Candy tell you about it herself.
Candy: Hi, Ruth! I just tried this recipe and it is very good. It feeds a large group, too. However, I think the recipe could be halved and placed in a 8x8 pan. Instead of buying a whole 1 lb. angel food cake, you could purchase the small loaf size which is available at many grocery stores.
TOFFEE MOCHA DESSERT
Serves 16 - 20
1 whole 1 lb. angel food cake
1/2 cup strong brewed coffee, cooled to room temperature
1 8oz. package cream cheese, softened
2 T. sugar
1/2 cup chocolate syrup
2 cups Cool Whip
3/4 to 1 cup Heath milk chocolate toffee bits
1. Tear angel food cake into bite size pieces. Place in an ungreased 9 x13 pan.
2. Sprinkle cooled coffee over cake.
3. In a mixing bowl combine the cream cheese, chocolate syrup, and sugar until blended.
4. Fold in whipped topping and spread evenly over cake.
5. Sprinkle toffee bits over top.
6. Cover and refrigerate several hours or overnight.
"I am guessing you could use pound cake instead of the angel food cake. I used all 'lite' ingredients including the chocolate syrup. If you want more coffee flavor, you could sprinkle a bit of Kahlua over the cake pieces."
Until next month—
Bon Appétit!
Recipes of the Month for November, 2005
"An old-fashioned harvest vegetable soup, without any enhancement, is a more powerful anticarcinogen than any known medicine."
James Duke M.D.(U.S.D.A.)
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You know, it's really hard to tell how people will react to things. I wasn't sure how much interest there would be in that article about the Anwoth Hotel Scones, even though it interested me. Well, I got all kinds of emails from folks who remembered potato pancakes and two who remember potato scones.
We American types make potato pancakes out of leftover mashed potatoes, basically potatoes, maybe flour, made into thick patties and fried. There were many variations in the from letters I received resulting from the article. I thought everyone made them with egg and chopped onions like our family did, and served them with meat. Not so. Seems most made them plain, no egg or onion, but they did serve them with meat.
Ann Cunningham (more from her below) has had them recently as potato pancakes in a German Restaurant, The Willow Tree, in Sanford, Florida. There she says they were served with applesauce or sour cream and were made of grated potatoes instead of mashed.
That puts me in mind of the Jewish latkes served particularly at Hanukkah, which have an Eastern derivation. Latkes are made from fresh grated potatoes, and are thinner, sometimes almost lacy. They may be sprinkled with powdered sugar, or served with applesauce or sour cream. I've had real latke, made with Jewish hands, at the public Hanukkah candle-lighting here in our residential park. They are very different from the typical American potato pancake, and served as a sweet, more like a scone is served.
Back to Britain, and the Anwoth scones:
This note is from Ann Cunningham, with whom I walk to exercise class, who was raised in Scotland.
Enjoyed reading about the origin of the scones Ruth. My grandmother used to make them for tea (no syrup etc.) maybe an oatcake with them. Haven't heard of them since, but will have to make them now.
And this one is from Doris Mendenhall, who was raised in Lancashire, England. She left England when she was 20, but goes back often as her whole family is there. Doris and I both belong to our park hiking group that goes out into the backwoods of Florida every month, and we enjoy chatting as we trek down the trails.
Thanks Ruth ,for the scone recipe. My Auntie Doris always made potato scones and the article brought back good memories - did you ever watch the PBS series on Peter Wimsey - good show!
Now I wander from the topic, but it was an amazing coincidence. I was visiting my daughter Amy Jo in Ohio during the time I sent out the October recipes and the Anwoth Hotel article. The day after receiving that letter from Doris, I discovered Amy Jo had three DVDs with BBC dramatizations of three Dorothy L. Sayers mysteries! I didn't know about the PBS series, much less knew the DVDs existed. Guess what's going on my Christmas list to Santa!
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From scones we go to blueberry coffee cake. Blueberries are one of the ten most nutritious fruits and vegetables. That's a good enough excuse to eat as much coffee cake as you want. This recipe is from Pat Henson, one of the Lady Writers. Though she has moved to Alabama, she keeps in touch and will be coming back to Florida for some winter months each year. Here she tells about this coffee cake:
Pat: Ruth, Do I have a good recipe for you! I had this at a friend's house and we all loved it. She served it on a plate with fresh whole strawberries, sliced oranges and grapes. We had punch to drink. We devoured it, to say the least.
BLUEBERRY COFFEE CAKE
Coffee Cake:
2 c. all purpose flour
1 c. sugar
2 t. baking powder
1 t. salt
1 1/2 t. grated orange peel or lemon
1/2 c. margarine
1 c. milk
2 eggs, slightly beaten
1 t. vanilla
2 c. fresh or frozen blueberries (do not thaw)
ICING:
1 c. powdered sugar
1/4 t. almond extract
3 to 5 t. milk
Heat oven to 350°. Grease 13x9 inch pan.
1. In large bowl combine flour, sugar, baking powder, salt and orange peel.
2. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
3. Add 1 cup milk. Eggs, and vanilla; stir until blended.
4. Pour 3/4 of batter into greased pan.
5. Top with blueberries. Spoon remaining batter over blueberries.
Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
In small bowl, blend icing ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake.
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This may not be blueberry-picking season, but blueberries are always good and good for you. I keep frozen ones in the freezer, and we use them on cereal all year until we can get fresh ones.
I got this blueberry scone recipe from Bernice Lightfoot, who is in several women's clubs with me. I wrote back and asked her who Doug was. This was her reply:
He is the chef at Morrison United Methodist Church. Each Sunday he has numerous sweets, coffee, juice, etc. for any of the members that want them. Everyone loves his scones! Many have asked for the recipe but he always refused to give it until, lo and behold, it is suddenly in the monthly church newsletter.
So I sent it on to those I know love to cook. I cut it out for myself but don't know if I'll attempt it. In fact, just talking about them, I think I'll skip Sunday School today and go have some scones before church!
She wrote me later that she did have Doug's scones that Sunday, three of them, I think. It's enough to make you a Methodist!
2 cups all purpose flour
1 stick unsalted butter
4 ounces dried blueberries
1/3 cup sugar
1 tablespoon baking powder
1 egg
4 ounces heavy cream
1/2 teaspoon salt
1. Cut butter into flour using pastry cutter. Do not allow butter to soften and turn into a paste with the flour. Mixture should have the consistency of peas or very coarse breadcrumbs.
2. Add other dry ingredients and mix lightly.
3. Add egg and cream and combine until all ingredients are moistened. Lightly knead dough by hand four to six times to form ball that just sticks together.
4. Place dough in refrigerator until completely chilled.
5. Pat dough into an 8" round about 3/4" thick and cut into wedges. This should result in 8 large scones.
6. Place on baking sheet and bake at 350 degrees until lightly browned on top.
Let cool to room temperature and serve immediately.
Tips: Scone dough works best if it is cool and dry outside.
Do not over mix butter and flour and work quickly.
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There was a great cafeteria chain here in the South called Picadilly's. All the Picadilly Cafeterias are gone from our area, though I understand they are still in business in some other places. The most wonderful dish at the Picadilly Cafeterias was their carrot soufflé. The cafeteria handed it out as a vegetable, but I always had it as my dessert. Last month the Orlando Sentinel, in their foods section, reminisced about the Picadilly Cafeterias, and published a recipe for their famous carrot soufflé. It is below. Give it a try, and enjoy a fluffy, sweet, carroty piece of heaven. It would make a great dish for the upcoming holidays.
1 and 3/4 pounds peeled carrots, chopped
1 cup granulated sugar
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. vanilla
2 T. flour
3 eggs, well beaten with electric mixer
1/2 cup (1 stick) margarine at room temperature
confectioner's sugar
1. Steam or boil carrots. Drain well, put in a large bowl. While carrots are still warm, add sugar, baking powder and vanilla. Beat with mixer until smooth.
2. Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well.
3. Pour mixture into 2-quart baking dish. Bake at 350° for 1 hour or until top is light golden brown.
4. Sprinkle lightly with powdered sugar.
Until next month—Happy Thanksgiving!
Bon Appétit!
Bonus Recipes of the Month for November, 2005
There was so much I had to say in the regular November recipes, that I decided to—again—put out another bonus recipe mailing rather than make the regular mailing too long. So here you are, more talk and fun foods!
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In October Bob and I spent a weekend in St. Petersburg, Florida, with a friend from Bob's college days, Barbara Rice. Barbara is living in three places right now: the house in which she has lived for 47 years and raised her family; a condo near her house where she is living most of the time now to see if she wants to sell the house and stay at the condo; and her Sportsmobile camper van, in which she travels several thousand miles each summer. Next summer the Sportsmobile goes to Alaska.
Anyway, when we come to visit, we and Barb stay at her house. Barbara had this casserole recipe from her niece, June, that she was considering making while we were there. Well, we ate out a lot, and the casserole didn't happen. Then Barb started telling me about it. It sounded so good that I wanted to try it, so we decided to make it for a late Saturday supper, and what didn't get eaten (since we were leaving Sunday a.m.) she'd feed to her son-in-law.
This is a sort of no-name casserole. Sometimes it's called Pasta/Spinach Casserole, sometimes Lasagna Casserole, and Barb's family call it "June's Casserole." Barb checked her freezer and found a handful of frozen hamburg. She likes to use sausage, too. So we drove over to the condo and got a fat frozen sausage link out of the freezer there. She nuked it and broke it up. While the meat was cooking, she cooked some pasta, rigatoni, I think. It's what she had on hand.
Then she went to open the spaghetti sauce needed, and couldn't find a jar of it she swore she had. Must be at the condo. But she found a big jar of salsa, and decided to use that. This was beginning to be fun! She dumped some dried Italian seasoning in the salsa, and added some tomato sauce for good measure. She didn't find any sour cream carton in the frig (probably ran away to the condo, too), but she did find two little cups of sour cream left over from Friday night's restaurant baked potatoes. In they went. By then we were really laughing!
I layered the mixes in the casserole, and Barb popped it in the oven. The recipe below is for a full batch, and makes a lot. You can halve it, but if you do, continue to use 2 packages of spinach. That's what we did.
It was marvelous!! I liken it to a simple lasagna, with a fraction of the pasta that lasagna takes. Less pasta, fewer carbs. I had three helpings. I think Bob lost count of how many helpings he had. You'll want to try it, too. Here it is, June's Casserole.
1 and 1/2 pounds ground beef or a beef/sausage mix (Barb always uses both beef and sausage)
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 26-oz jar spaghetti sauce
1 tsp. Italian seasoning
1 10-oz. package frozen spinach, thawed and drained (Barb always doubles this. I would, too.)
2 cups (8 oz.) shredded Monterey Jack cheese (Barb uses 1 cup Monterey Jack and 1 cup Pepper Jack. Much better.)
1 and 1/2 cups sour cream
1 large egg, beaten
1 tsp. garlic salt
8 oz wide egg noodles, or any other pasta you might have, cooked
1 and 1/2 cups shredded Parmesan cheese (Barb uses Romano, instead.)
1. Cook first four ingredients in a large skillet until meat is done. Drain and return to skillet.
2. Stir in spaghetti sauce and seasonings.
3. In a bowl, combine spinach, cheese, sour cream, egg, garlic salt.
4. Fold in cooked pasta.
5. Lightly grease a 13x9 baking dish.
6. Spoon spinach mixture into dish.
7. Sprinkle with half of the Parmesan cheese.
8. Top with the meat mixture.
9. Sprinkle on the rest of the parmesan cheese.
Bake covered at 350° for 30 minutes, and uncovered for 10 minutes.
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Now, from the casual cook to the chef. Here's a recipe that you must follow exactly in order to get good results, I would imagine. It's from the October Bon Appétit magazine. I heard about it from Anne Cunningham when we walked to exercise last Monday, and she emailed it to all of us walkers. None of us have made it yet, but Anne is planning to make it for Thanksgiving. We may all show up at her house for a taste.
SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
CRUST
1 and 1/2 cups pecans, toasted, cooled
3 Tbls. Brown sugar
3 Tbls. Unsalted butter, melted
1/4 tsp. ground cinnamon
FILLING
3 8oz. packages cream cheese, room temp.
1 and 1/4 cups sugar
1 tsp. finely grated lemon peel
4 large eggs
1 15-oz. can pure pumpkin
1/2 cup plain whole milk yogurt
2 Tbls. all purpose flour
1 tsp. vanilla extract
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4tsp. ground cloves
Large pinch salt
SAUCE
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 Tbls. (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 tsp. salt
3 to 4 Tbls. Bourbon
1 and 1/2 cups pecans, toasted, cooled
For Crust : Preheat oven to 350 F.
1. Butter 9 inch springform pan with 2 _ inch-high sides.
2. Grind first 4 ingredients in processor until nut mixture sticks together.
3. Press evenly onto bottom of pan.
4. Bake crust until golden brown about 15 mins. Cool completely. Wrap outside of pan in triple layer of heavy duty foil.
For Filling:
1. Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla spices, and salt. Pour into pan.
2. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake.
3. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 mins.
4. Cool in water bath 30 mins. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
For Sauce :
1. Bring sugar, cream, butter corn syrup and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium: boil 1 min. without stirring.
2. Remove from heat. Stir in bourbon, then pecans.
3. Cool, stirring occasionally.
1. Remove foil from cake pan.
2. Cut around pan sides: remove sides.
3. Cut cheesecake into wedges, spoon sauce over.
Until next month—
Bon Appétit!
Recipes of the Month for December, 2005
Whether you're making latkes, jelly doughnuts, springerle, fruit cake or lebkuchen,
Happy Cookery to you, and have fun!
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There's lots of recipes in this edition, folks. So make a cup of hot chocolate, lean back, and enjoy the reading!
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Remember last month I sent out Anne Cunningham's recipe that she got out the Bon Appétit magazine for Pumpkin Cheesecake with Bourbon Sauce. She did make it for Thanksgiving, and she said it just disappeared, it was so good. She said making the cheesecake wasn't hard, but if you didn't want to fuss with it, just buy a cheesecake. The real winner was/is the Bourbon Sauce! She's going to make it again for Christmas.
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A couple of months ago I joined a casual group that meets every Wednesday evening to chat and knit. It is called the "Knit Wits." Last month at our chat session, Mary Chapman suprised Joan, a birthday girl, and the rest of us with a birthday cake, a beautiful bundt-style cake decorated with cherries and chopped nuts. When she cut the cake - it was a Red Velvet cake!! I'll bet I haven't seen a Red Velvet cake since 1960, though I guess the mix has been around all the time. I never noticed. It was very moist, beautiful, and delicious. I wouldn't tell you all of this and not give you Mary's recipe. Here it is:
KNIT WIT'S RED VELVET BIRTHDAY CAKE
1 Red Velvet Cake Mix
1 1-lb. can cream cheese frosting
4 eggs
1 cup sour cream.
1. Combine above ingredients in large mixer bowl .
2. Blend on low speed and then beat at medium speed for about 2 minutes.
3. Pour batter in bundt pan greased with Bakers Joy.
4. Bake in 350° oven for approximately 55 minutes.
Frost with whipped butter cream frosting (canned) and top with chopped walnuts and maraschino cherry halves.
Enjoy.
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Jodee Linta took a trip from her home in Tucson back to Michigan this fall, and visited Jane Arndt, from whom you've heard before. Jodee, Jane, and I taught together for years and years, and had our lunches together at Szot's Bar. (Great pea soup!!)
Jane works as a docent in two historic Victorian houses in Muskegon, Michigan. She had got this recipe from another docent, and made it for Jodee. Jodee thought it was outstanding and had Jane send me the recipe. Sure sounds good - and so EASY.
SWEDISH FRUIT PIE
use any FRESH fruit (Jane has used apples, raspberries, and peaches, and all the pies were good.)
1. Fill a pie pan with sliced fresh fruit.
2. Sprinkle over the fruit 2 T (or more) sugar and spices to taste.
3. Cover with a mixture made up of:
1 cup flour
1 cup sugar
1 egg
3/4 cup melted butter
chopped nuts
Bake 50 minutes at 350 degrees, or until it comes out "done." The result is like a cobbler, but can be cut in wedges like a pie.
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The photo above is a loaf of saffron bread I made last Holiday Season. Jodee sends me saffron from Tucson now and then when she can find it. I don't find it around here. Saffron bread dates back to medieval England. Bob's family made it, and we buy saffron buns in Cornwall just like his mother and aunt used to make. Traditionally, in the Cornish way, saffron bread is either made in loaves or into buns. Saffron buns are very popular, and my husband's Aunt Kate made them a lot. Saffron bread is basically a white bread with the addition of saffron, dried currants, eggs and a little sugar. The bread makes great toast. The pretty yellow color from the saffron gives the bread/buns a festive air.
SAFFRON BREAD
Yield: 1 Loaf or 6 buns
3/4 c milk
1/2 tsp saffron (or to taste. I use more saffron, if I have it.)
1 pkg (1/2 oz) dry yeast
4 Tbs lukewarm water
3 1/2 c flour
salt
2 eggs
1/2 c sugar (or less)
1/3 c dried currants
1. Scald the milk with the saffron. Let it cool.
2. Dissolve the yeast in the lukewarm water.
3. Sift together 3 cups of the flour and the salt. Make a well in the center of the flour, spoon in the eggs, milk, and yeast mixture and blend.
4. Add enough flour to prevent it becoming sticky. Knead, adding more flour as needed, until the dough is smooth and elastic.
5. Put in a greased bowl in a warmish place and leave to rise until it is double in bulk (about 45 minutes).
6. Punch down and shape into a loaf or round buns.
7. Place this in a greased loaf pan or (buns) on a greased baking sheet and leave to rise until it has again doubled in size.
8. Bake at 375F for 25 to 30 minutes, then cool on a rack.
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Jeanette Burton worked in Acadia National Park summers when we did. We lived in a motor home on park land, and Jeanette and Richard lived in a trailer across from us. Jeanette is a great cook. She used to whip up amazing dinners in that little RV kitchen. Today she sent me this cookie recipe.
In her words: "Here is the Sugar Cookie recipe. It's from Kathy Maddocks, the minister's wife at Eden Baptist Church (in Salisbury Cove, Maine.) She calls them "Annie's Sugar Cookies"
ANNIE'S SUGAR COOKIES
l egg beaten
l c. sugar
l/2 c butter, melted (no substitute)
l heaping tsp cream of tartar
l tsp soda
1/4 tsp salt
1/2 tsp vanilla
l-l/2 c flour
1. Mix egg, sugar and butter thoroughly.
2. Add dry ingredients and mix well
3. Mix in vanilla
4. Roll in balls and place on cookie sheet at least 2" apart.
5. Flatten with glass bottom, dipped in sugar.
6. Bake at 350 for 7 to 8 minutes
(This is one recipe that is not so good with Splenda.)
Good luck and enjoy. I have made these so much, especially in Nova Scotia where my 97 year old friend had to have them on hand all the time!
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And, finally, here are two year-round favorite family cookies as I was growing up. These are from my mother's recipes. The mince meat cookies have no instructions with them, just a list of ingredients. Mom used dried Nonesuch Mincemeat when she didn't have her own canned mincemeat. I used to can mincemeat, too, when I lived in Michigan.
I imagine Mom made the mincemeat cookies so much she didn't need instructions. And, actually, neither does anyone else. Basic cakes and cookies are all made the same way. The second recipe, for Peanut Butter cookies, does have brief instructions. These are tried and true recipes. I know. I've eaten dozens of them!
MOM'S MINCEMEAT COOKIES
This recipe is now in the Recipe Box.
1 cup butter
1 and 3/4 cups sugar
1 cup chopped walnuts (in our day, black walnuts)
1 tsp soda
2 eggs
1 and 1/2 cup mincemeat
1 tsp. lemon extract
3 and 1/2 cups flour
MOM'S PEANUT BUTTER COOKIES This recipe now has its own page
1 cup fat
1 cup white sugar
1 cup brown sugar
1 tsp salt
2 tsp soda
2 eggs
1 tsp vanilla
1 cup peanut butter
3 cups flour
Cream fat, salt, sugars. Stir in eggs. Add peanut butter and vanilla. Sift in dry ingredients and mix. Form into balls and press flat with a fork. Bake at 400 degrees.
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This is from Jane Hahn, one of the gals I walk to exercise class with three mornings a week in the wee hours before dawn. Jane says that the dressing part of this recipe makes more than you will use. Just keep it in the frig and use for other salads. In fact, Jane says she sometimes just makes the dressing by itself and keeps it on hand for salads.
I haven't made it yet, but I bought some basalmic vinegar yesterday, and it's sitting on the cupboard just waiting for me.
BABY BLUE SALAD
10oz. mixed greens or romaine
4oz. blue cheese crumbled
Mandarin Oranges (Small can) drained
1pt. fresh strawberries quartered-sometimes I use fewer.
Sweet and Hot Pecans (recipe below)
Basalmic Vinegar Dressing (recipe below)
To Make Sweet and Hot PECANS
1/4 cup sugar
1 cup warm water
1 cup unsalted pecans
2 TBS sugar
1TBS chili powder
1/8 tsp red pepper
1. Stir 1/4 cup sugar and water until sugar dissolves. Add pecans and soak 10 minutes. Drain, discarding syrup.
2. Then combine 2TBS sugar with chili powder and red pepper into a plastic bag. Add pecans, tossing to coat.
3. Place on lightly greased baking sheet. Bake @350 degrees for 10 minutes, stirring once.
Jane: This can be done even days ahead and just store in a plastic bag. I usually make more for other salads.
To make the DRESSING
1/2 c balsamic vinegar
3TBS Dijon mustard
3TBS honey (I use sugar free honey)
2 garlic cloves minced
2 small shallots minced (I use a red onion)
1/4 tsp salt
1/4 tsp pepper
1 cup olive oil
Jane: Whisk together first 7 ingredients and then gradually whisk in the olive oil. This, too, can be made days ahead of time. In fact, unless you are making a very large salad, you will only use a portion of the amount you are making.
The Finale:
Toss greens with the dressing and blue cheese. (Jane: Do this just right before serving); place on individual plates and arrange orange slices and strawberries, top with pecans.
Ruth, I do hope you enjoy this recipe, I receive many compliments when I serve it. Jane
Happy Holidays, and...
Bon Appétit
Recipe Box