Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

gotta say, jolie I do like your siggy line(s)


Which one ?? ;)

[flute]

Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! and let the good times roll too ;)

[Jolie Rouge]

TORTILLA ROLL-UPS

These are so easy to make ahead. Have them waiting in the refrigerator ready to top with guacamole just before serving.

1 package (8 oz) cream cheese, softened
1/3 cup chunky salsa
1/4 cup chopped green onion
1/2 teaspoon garlic salt
1/2 teaspoon chili powder (could probably substitute taco seasoning)
12 (6-inch) flour tortillas
Guacamole
Small red chili peppers, optional

Beat cream cheese until smooth. Add salsa, green onion, garlic salt and chili powder, mixing well. Spread a heaping tablespoon of the cream cheese mixture on each tortilla. Roll up each tortilla tightly, jelly-roll fashion, and place seam side down on a baking sheet. Cover and chill at least 2 hours. Slice each roll into 4 pieces. Top each appetizer with a small amount of guacamole and a small red chili pepper, if desired. Serve with additional guacamole.

Yield: 4 dozen roll-ups

[Jolie Rouge]

Super Healthy Foods

Hi L - Here is something you can post at BBS

Think you cannot eat Healthy??

(Costs vary by region)

Asparagus: This excellent low-calorie source of folate and potassium — 97 cents per fresh bunch in season.

Beans: Pratt says green peas, my favorite, are legumes and count in this category — $1 for 16 ounces frozen peas.

Blueberries: A nutritional powerhouse, blueberries are high in antioxidants — $3.99 for 6 ounces fresh; $2.69 for a 16 ounces frozen.

Broccoli: Fresh broccoli is bursting with iron, calcium and Vitamin K — 69 cents per pound.

Chiles: An excellent source of beta carotene and vitamin C, chiles (hot peppers) are more nutritious than sweet peppers — $1.49 per pound for fresh jalapenos.

Grapefruits: Pink and red varieties contain both beta carotene and lycopene, which are potent antioxidants — 5 pounds for $1.99.

Kiwifruits: A great source of potassium and fiber — 33 cents each.

Mushrooms: Fat-free and low in calories, mushrooms are rich in minerals and selenium. Fresh white mushrooms — $2.29 for 8 ounces.

Oats: Low in calories, high in fiber, zinc, copper and other minerals — $3.19 for 18 ounces.

Oranges: High in vitamin C, pectin and flavonoids — 4 pounds for $3.19.

Pumpkin: Everyone should eat ½ cup of canned pumpkin per day, says Pratt. Bake it as you would pumpkin pie filling, just skip the pastry — $1.69 per 15-ounce can.

Salmon: High in omega-3 fatty acids, B vitamins, vitamin D, potassium and protein — $6.99 pound fresh.

Sweet potatoes: Naturally sweet and high in fiber, these contain plant sterols that help to lower cholesterol — $.93 each.

Tea (green or black): Packed with flavonoids and fluorides, tea reduces cancer risk. Black tea — $2.50 for 100 tea bags.

Tomatoes: Fresh, processed, in sauce or on pizza — tomatoes in all forms retain their super power to promote health thanks to lycopene — 89 cents per pound, fresh.

Turkey: Skinless turkey breast is an excellent low-fat, high-protein food and good for your heart — $3.99 per pound.

Walnuts: Plant-derived omega-3 fatty acid and packed with essential vitamins and minerals — $5.49 for 16 ounces.



TY - OG&M MIB ;)
{{{Hugz}}}

[the fugative]

:D

Gingerbread French Toast



• 2 eggs

• 1/2 c. milk

• 1 tsp. cinnamon

• 1 tsp. powdered ginger

• 1/4 tsp. allspice

• Pinch of salt

• 3 or 4 slices Italian or sourdough bread or challah

• Butter for the pan

Toppings:

• Real maple syrup

• Yogurt

• Minced crystallized ginger

• Powdered sugar

Preheat a large skillet over low heat. Break the eggs into a 10-inch pie pan. Beat the eggs with a fork or a whisk while you drizzle in the milk and sprinkle in the cinnamon, ginger, allspice and salt. Beat slowly until smooth.

Use a fork or your hands to dip a slice of bread on both sides until it is soaked clear through. Put the soaked bread on a plate, then do the same with the remaining slices.

Add butter to the hot pan and swirl to coat, then turn the heat up to medium-high. Cook the soaked bread slices on both sides until nicely browned and crisp all over. Serve hot with toppings of your choice.

:p

[Jolie Rouge]

Veal in Whisky Sauce

4 veal scallops, pounded
4 slices Swiss cheese
4 Tablespoons all-purpose flour
4 Tablespoons butter
1/4 pound mushrooms
1/4 cup Scotch whisky
1 pint heavy cream

Place a slice of cheese on each veal scallop. Roll up scallop, secure with a toothpick, and dust with flour. In a saucepan, sauté scallops in butter; add mushrooms and cook five minutes longer. Sprinkle with whisky and ignite by touching a flame to the edge of the pan. Flame one minute and then cover pan to extinguish. Blend in cream and simmer five minutes or until sauce is thickened slightly. Remove toothpicks and serve veal with spinach fettuccine and broiled tomatoes.

SERVINGS: 4



Tomatoes Rockefeller

12 thick slices tomato
2 (10-ounce) packages frozen chopped spinach
1 cup soft bread crumbs
1 cup seasoned bread crumbs
1 to 1-1/2 cups finely chopped green onions
6 eggs, slightly beaten
3/4 cup melted butter or margarine
1/2 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 teaspoon salt
1 teaspoon thyme
Hot sauce to taste

Arrange tomato slices in a lightly greased 9 x 13 baking dish. Set aside. Cook spinach according to package directions, drain well, and squeeze to remove excess water. Add remaining ingredients, stirring well. Mound mixture on tomato slices. Bake at 350 degrees for about 15 minutes.

SERVINGS: 12



Spinach Fettucine
with Goat Cheese, Broccoli and Cauliflower

2 cups broccoli flowerets
2 cups cauliflower flowerets
1-1/2 cups chicken broth
8 ounces goat cheese
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon finely ground white pepper
1 Tablespoon all purpose flour
3/4 pound spinach pasta, cooked to package directions
1 Tablespoon finely chopped parsley

Immerse broccoli and cauliflower in large pan of boiling water and boil for 5 minutes or until cooked, but still crunchy. Drain and pour cold water over vegetables to stop cooking process. Drain thoroughly. Boil chicken broth until reduced to 1 cup. Remove rind from goat cheese, removing as thin a layer as possible. Cut cheese into small pieces. Whisk goat cheese into broth. Add thyme, salt and pepper and simmer about 5 minutes or until slightly thickened. Add flour and mix well. Add broccoli and cauliflower, Reserving 8 flowerets of each. Add drained pasta to sauce and toss until well combined. Put pasta in serving bowl or on plates and garnish with reserved vegetables. Sprinkle with parsley and serve immediately.

[Jolie Rouge]

Pesto Dip

2 8-oz. blocks cream cheese, softened
2/3 cup prepared pesto sauce
1/2 cup sunflower seeds
1 cup diced fresh tomatoes

Spread cream cheese along the bottom of a serving platter. Spread pesto sauce over top and sprinkle with sunflower seeds. Top with diced tomatoes and serve with crackers.


Chicken Cordon Blue

4 - 6 boneless chicken breasts
4 - 6 slices lean ham
4 - 6 slices Swiss cheese
2/3 cup seasoned breadcrumbs
1/4 cup flour
Pinch of salt and pepper
2 Tbsp. oil

Place each chicken breast between wax paper and pound to 1/4-inch thick. Place a slice of ham and a slice of cheese on each breast and roll-up and secure with toothpicks. Combine flour, salt and pepper and breadcrumbs and mix together. Roll each breast in breadcrumb mixture to coat. Heat oil in a skillet and cook chicken on both sides until done.



Broccoli Salad

1 head of fresh broccoli cut into small pieces
1/2 cup mayonnaise
2 Tbsp. cider vinegar
1/2 cup sugar or sugar substitute
1/4 cup sunflower seeds
1 3-oz. jar real bacon bits
2 cup shredded cheddar cheese

Wash and dry pieces of broccoli and place in a large bowl. Combine next 3 ingredients and mix well. Pour over broccoli and stir. Chill for several hours before serving. Sprinkle in sunflower seeds, bacon bits and cheese and stir before serving.



Key Lime Pie

1 9-inch graham cracker piecrust
14 oz. sweetened condensed milk
8 oz. egg substitute
1/2 cup key limejuice
8 oz. whipped topping

Preheat oven to 325. Combine condensed milk, egg substitute and limejuice and whisk together. Pour mixture into piecrust and bake for 15 minutes. Cool on a wire rack and then transfer to refrigerator for a couple of hours before serving. Garnish with whipped topping.

[Jolie Rouge]

[Spinach and Artichoke Pinwheels

1 10-oz. package frozen chopped spinach, thawed
1 14-oz. can artichoke hearts, chopped (not marinated)
2/3 cup Parmesan cheese, grated
1/2 cup sour cream
1 Tbsp. onion, minced
1 garlic clove, minced
Dash of salt and pepper
1 17-oz. package puff pastry, thawed

Drain water off spinach and press out as much as you can with paper towels. Combine spinach, artichoke hearts, Parmesan cheese, sour cream, onion, garlic and salt and pepper and mix well. Spread out the individual sheets of pastry and place an equal measure of the spinach mixture on each sheet. Spread mixture evenly on pastry. Roll up each sheet in a jellyroll shape. Wrap in plastic wrap and chill for several hours. Remove plastic wrap and cut rolls into 1/2-inch pieces. Place on a non-stick-baking sheet and bake at 400 for about 20 minutes.



Chicken Spaghetti

1/4 cup butter
1/4 cup flour
2/3 cup chicken broth
1/2 cup half-and-half or light cream
1/2 cup sour cream
1 cup Parmesan cheese, grated
1/4 cup dry white wine (optional)
1 - 2 cloves garlic, minced
1 tsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
3 cups cooked chicken breasts, cubed
8 oz. cooked spaghetti noodles
2 tsp. paprika
Extra Parmesan cheese
Fresh chopped parsley

Melt butter in a saucepan and add flour stirring constantly. When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper. Stir over medium heat until mixture again starts to thicken. Add chicken and spaghetti noodles and stir well. Place in a baking dish and sprinkle with paprika and extra Parmesan cheese. Bake for 30 minutes at 350 degrees. Sprinkle with parsley and serve.



Spinach Salad with Cumin Vinaigrette

6 - 8 cups baby spinach
1/2 cup fresh mushrooms, sliced
2 eggs hard-boiled and chopped 1/4 cup real bacon bits or bacon strips that have been crumbled
1 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
2 tsp. ground cumin
1 tsp. sugar
1 tsp. paprika
2 garlic cloves, minced
Salt and pepper to taste

Combine first 5 ingredients in a large bowl and toss. Combine remaining ingredients in a cruet and shake well. Just before serving pour dressing over salad, toss and serve.




Orange Crunch Bars

Crust:

1 cup graham cracker crumbs
1/3 cup brown sugar
1 tsp. cinnamon
1/3 cup butter, melted

Filling:

2 8-oz. packages cream cheese, softened
1 cup sugar
1/4 cup orange juice
1 Tbsp. orange rind, grated
1/2 tsp. baking powder
2 eggs, beaten

Combine crust ingredients and mix well. Spray an 8 or 9 inch square baking pan with non-stick cooking spray. Press crust ingredients into the bottom of the pan. Combine filling ingredients and mix well with a hand mixer or in a food processor. Spread over crust and bake for 25 minutes at 350 degrees. Allow bars to cool and place in the refrigerator for several hours before serving.

If you prefer, you may use lemon juice and rind instead of orange.

[the fugative]

:D

Peanut Cakes


Serves 24.

The 24 servings are pretty big -- they're dessert size, not snack size. But keep this in mind: The cakes are frosted and coated with peanuts on every surface but the bottom. If you cut them smaller you'll need more frosting and peanuts to cover all those sides.

Cake:

• 1 c. sugar

• 1/2 c. (1 stick) butter, softened

• 3 eggs

• 1 tsp. vanilla

• 2 c. flour

• 2 tsp. baking powder

• 1/2 c. milk

Frosting:

• 6 tbsp. (3/4 stick) butter, softened

• 3 c. powdered sugar

• 41/2 tbsp. milk

• 11/2 tsp. vanilla

• 1 (10-oz.) container blanched salted peanuts (about 21/2 c.)

Prepare the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch pan. In the large bowl of an electric mixer, cream the sugar and the 1/2 cup of softened butter until the mixture is uniform and fluffy. Add the eggs, one at a time, beating well and scraping the bowl after each. Beat in the vanilla.

Sift together the flour and baking powder and beat into the batter in thirds, alternating with the milk. Pour and scrape into the prepared pan, and level into the corners. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and cut into serving pieces.

Prepare the frosting: In the small bowl of an electric mixer, cream the butter. Gradually add the powdered sugar, alternating with additions of the milk, and beating well after each. Beat in the vanilla, and more milk or powdered sugar as needed to make a soft frosting.

Chop the peanuts briefly in a food processor until they are coarse pieces, and pour them into a shallow bowl.

For the frosting and coating with peanuts, it's not a bad idea to wear kitchen gloves or small plastic bags on your hands. Have a large baking sheet or several plates handy. Using a spatula, frost top and all four sides of a piece of cake, then roll it in the peanuts to coat top and sides. Brush away any peanuts that cling to the bottom, then set the finished piece on the baking sheet. Repeat with remaining pieces and allow to air-dry several hours. Store the sheet loosely covered. If the cakes are stored in the refrigerator they will be less messy when eaten out of hand.

:p

[flute]

Creamed chicken & biscuits

½ large onion
1 ½ ts butter
4 C chopped cooked chicken
1 (10 ¾ oz can cream of chicken soup)
1 C sour cream
½ C milk
½ C chopped pimiento
1 C shredded mild cheddar cheese, divided
6 frozen biscuits, thawed


1) Preheat the oven to 350 F. Grease the bottom & sides of an 11x7” baking dish.
2) Chop the onion, heat butter in a small nonstick skillet over medium high heat until melted. Stir in onion, sauté until tender.
3) Combine onion, chicken, coup, sour cream, milk & pimiento in a medium bowl & mix well. Spoon mixture into prepared baking dish. Bake for 15 min. Remove from oven
4) Sprinkle baked layer with ¾ C cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar.
5) Bake until biscuits are golden brown & sauce is bubbly, about 20 min longer. Serve immediately.


carmel corn
Place 8 C popped popcorn 1 C peanuts in clean paper grocery bag.
3/4 C brown sugar, 1/3 C light karo syrup, salt, bkg powder, microwave till it is the taffey consistency.
Shake till coated, microwave, shake again.

Lay it on baking sheet, place in decorative tins for gifts!

marshmallows
Makes about 40
2 1/2 tablespoons unflavored gelatin (like Knox)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar, for dusting

1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.

2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

3. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.

4. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

5. Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.

Healthy Fries

Drain water from one block of tofu by turning tofu block onto paper towel, pat all sides to dry. Cut in half, to make 2 rectangles. Press again to dry water. Cut each half in half again (this time, do it the other direction)
Blot with paper towel again. Cut into 6 pices. Pat again with paper towel.
Season with salt & pepper.

Heat broiler. Cook, turning every 2-3 minutes. Cook total of 10 minutes.

May dip into: ketchup, djon mustard, mayo, etc. (as you would regular fries.

Martha Stewart swears they taste just like regular fries!!

Crab Rangoon
wonton wrappers
1 pkg crabmeat
1 TB soy sauce
garlic powder
1 pkg cream cheese
1 egg
canola oil (to fry in)

Mince crabmeat; blend with softened cream cheese. Add about 1 TB soy sauce & garlic powder to taste. Put about 1 ts filling in middle of wonton wrapper. Fold into triangle, then fold the corners up on the natural fold side. Seal all raw edges with beaten egg. Deep-fry in canola oil until browned. Serve with stir-fry.
wow this was good

Sugar cookies

2 C all purpose flour, sifted
2 ts bkg powder
½ ts salt
2 large eggs
¾ C sugar & additional sugar (for topping)
2/3 C veggie oil
2 ts vanilla extract
1 ts grated lemon zest

1) sift flour, powder & salt into a medium bowl & mix well
2) Whisk eggs in a large bowl until well blended. Add sugar, oil, extract & zest & mix well. Stir the dry ingredients into egg mix until blended. Chill covered for 30 min or longer.
3) Preheat oven to 400 F.
4) Drop the cookie dough by rounded teaspoonfuls 2” apart on ungreased baking sheets. Mist the bottom of a 3” flat bottom glass with water & dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water & dipping in sugar before pressing each cookie.

5) bake cookies until lightly browned, about 8 minutest. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in air tight containers or freeze for future use.

Little twists
Crescent rolls are needed
Filling: (can be anything) mini chocolate chips, currants,k apricot jam. (the jam must be heated & strained), walnuts, 1/4 C sugar, salt just one pinch though, generous pinch cinnamon.

Place the apricot jam over the crescent rolls first, then walnuts, then chocolate chips, etc. Use rolling pin to press this in. Roll up. Place on a baking sheet, brush with a beaten egg. Sprinkle with some sugar. Bake according to crescent roll directions.

palm anna and I may have mis spelled that

2 ¾ lb potatoes, peeled & thinly sliced. Slice lil less than 8” thick. Melt 6 TB butter, brush sides & bottom of a cast iron skillet. Will be some butter left over. Place potatoes in an overlapping spiral pattern for first layer.
Brush again with butter & season with salt & pepper. May turn on stove & start cooking bottom of pan.
Preheat oven to 450 F. Bake 50-55 minutes.
If you use a pie plate, it should take 1 to 1 ½ hours to bake. Invert onto a plate when done cooking, for presentation.

Caramelized Onion Stuffing
Cook 4 sliced onions, 1-tablespoon oil and 1-tablespoon butter over low heat for 10 minutes or until soft and golden.

Mix with 3 to 4 cups fresh breadcrumbs and 1 tablespoon chopped sage, thyme, oregano or rosemary. Use as a stuffing for beef, veal, lamb or chicken.

**this is a taste of tony's recipe

spoon bread
2 C boiling water on the stove, add 1 C yellow cornmeal, and 3 TB butter. Use a whisk to add in.
In a bowl, beat 3 eggs, let water & cornmeal cool.
Add eggs & milk to stovetop. Whisk it in. As smooth as you can. Can add: cheese, jalapenos, corn kernels.

Place in a soufflé dish, buttered. Bake 375 F for 35 minutes. Eat fast, don't cut up, spoon out

frozen yogurt #1
Bring 1/3 C honey, 3/4 C sugar & 1 TB lemon juice to a boil on stove top.

Place 2 eggs in a mixer, beat to a ribbon. Add sugar combination to the mixer. (due to it being hot, will help to cook the eggs). Add 2 TB to 1/4 C glucose. Add whole pint of yogurt to mixer. Hand mix.

Pour into ice cream maker. If you wanted fresh fruit, add it now.
Mix 25-30 minutes. (but manufacturers directions do need to be followed, so if this time varies, stick with your manufacturors directions.

frozen yogurt #2
Take some frozen fruit out of the freezer, and put into blender/food processor with a little honey or sugar, add yogurt & blend.


Enjoy!

Lemon curd
Great on toast

1 C lemon juice (freshly squeezed)
2 C sugar
Add 8 lightly beaten egg yolks & 2 whole eggs. Mix, cook 2 sticks butter (slightly room temp)

Heat till boiling. About 7 minutes.
Then, sieve it into a bowl, that is in an ice bath. When it's cold, put plastic wrap onsurface of lemon & place in fridge at least an hour.

[the fugative]

:D

Any Day Pie


Crust:

• 1 refrigerated 9-inch pie crust

Filling:

• 3 eggs

• 1 c. firmly packed brown sugar

• 1/4 c. flour

• 1/4 c. (1/2 stick) margarine or butter, melted

• 2 tbsp. bourbon

• 1/2 tsp. vanilla

• 3/4 c. semisweet chocolate chips

• 1 c. chopped toasted pecans (see Note)

Topping:

• 1/4 c. semisweet chocolate chips

Preheat oven to 450 degrees. Place crust in 9-inch pie plate; press in bottom and up sides of pan. Generously prick crust with fork and crimp edges. Bake for 9 to 11 minutes or until golden brown. Cool. Reduce oven temperature to 350 degrees.

In small bowl, beat eggs until well-blended. Add brown sugar, flour, margarine, bourbon and vanilla; beat until well-blended. Stir in 3/4 cup chocolate chips and pecans. Pour into cooled baked crust. Bake for 25 to 30 minutes or until filling is set. Cool.

Melt 1/4 cup chocolate chips in glass measuring cup in microwave, stirring occasionally, until smooth. Drizzle over pie. Refrigerate until ready to serve.

:p

[jaybird]

My Really Good Grilled Asparagus
1 pound fresh asparagus
3 tbsp. lemon juice
1/4 cup olive oil
2 cloves garlic, minced (or 1 teas. fresh minced garlic in the jar)
1/4 teas. dill weed (or more, to taste)
S&P

Marinate 1 hour. Grill, turning often, 5-10 minutes. (I use a wire basket)

[Jolie Rouge]

Caprese Tomato Salad

Serves 4

4 ripe medium-sized tomatoes (You choose your favorite type. For presentation, you probably want round ones as opposed to Roma or pear shaped.)
4 balls of fresh buffalo mozzarella
Italian dressing (You choose your favorite. Homemade or commercial.)
Basil for garnish
Salt and pepper to taste

The amounts of ingredients for this recipe are approximate. Amounts depend on how large the tomatoes, how big the mozzarella, and how much dressing you want.

All you have to do is slice the tomatoes into one-third-inch slices. Same with the mozzarella balls. (You can save the ends of both for something else.) Place the slices on the plate by alternating the tomatoes with the mozzarella: red, white, red, white.

Now drizzle on dressing. A couple of tablespoons per person usually does it, but it's up to you. You can leave this to marinate for up to an hour or you can proceed to the chiffonade (below) right away.

When you're ready to serve, take the basil leaves and remove them from the stem. Stack the leaves on top of each other. You're going to make what's called a chiffonade. Stacking the basil leaves just makes it easier. Slice the basil on a diagonal, very thinly. You'll have basil "ribbons" or a chiffonade. Sprinkle them on your tomatoes and mozzarella. Sprinkle on salt and pepper to taste and you're ready to go.

This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.

[Jolie Rouge]

Baked Rice

1 cup uncooked rice
1/2 cup (1 stick) margarine
1 (10-ounce) can consommé
1 (10-ounce) can onion soup
1/2 cup sliced mushrooms


Brown the rice in the margarine in a medium saucepan over medium heat. Add the consommé, onion soup and mushrooms and mix well. Pour into a medium baking dish. Bake, covered, at 350 degrees for 1 hour.

SERVES: 4

[the fugative]

:D

Chicken Salad




• 1/2 c. chopped pecans

• 3 c. thinly sliced bok choy (stalks and leaves)

• 3 thinly sliced napa cabbage

• 1/4 c. grated carrots

• 1 cucumber, thinly sliced

• 1/2 c. sliced green onions

• 1/2 c. chopped cilantro

• 1/3 c. soy sauce

• 1/4 c. rice vinegar

• 1 tbsp. lime juice

• 2 tbsp. measure-for-measure sugar substitute

• 3 cloves garlic, minced or pressed

• 1/2 tsp. crushed red pepper flakes (or to taste)

• 3 c. diced cooked chicken (from about 4 chicken breasts)

Toast the pecans in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan immediately and set aside to cool.

In a large bowl combine the bok choy, cabbage, carrots, cucumber, green onions and cilantro.

In a smaller bowl combine the soy sauce, rice vinegar, lime juice, sugar substitute, garlic and red pepper flakes. Pour about two-thirds of this dressing over the salad ingredients and toss well. Divide the salad onto serving plates, top with chicken and drizzle on the remaining dressing. Sprinkle with toasted pecans and serve.


:p

[Jolie Rouge]

<----- waving at Fugie ....

miss ya :(

[flute]

Chicken Legs:
Crumb coating
Sprinkle drumsticks with salt, dredge in all-purpose flour. Shake off excess flour, dip in beaten egg. Drain off excess egg; roll in plain or seasoned bread crumbs or cracker crumbs. Place on a rack in a shallow roasting pan. Bake in a preheated 400 F oven 25-35 min, garnish with freshly chopped parsley.

Coconut coating
Sprinkle with salt, dip in beaten egg, drain off excess egg; roll in flaked coconut. Place on rack in shallow roasting pan. Bake in preheated 400 F oven 25-30 min. Garnish with additional flaked coconut.

Peanut coating
Finely chop unsalted peanuts. Sprinkle drumsticks with salt, dredge in all-purpose flour. Shake off excess flour, dip in beaten egg. Drain off excess egg; roll in chopped peanuts. Place on a rack in a shallow roasting pan Bake in preheated 400 F oven 25-30 min


For a cake that frosts like a dream, first freeze it for a few minutes.

To speed chop sticky dried fruits, just oil your knife.

Do not substitute sherry with cooking sherry - it will ruin the taste of your cake.

Cocoa added to a devil’s food cake mix is really good, but adding a spoonful of instant coffee powder can be even better!

Bay leaves are poisonous if eaten. Always remove before serving to eat!


Chocolate covered cherry cake


1 pkg devil’s food cake mix
1 can (21 oz) cherry pie filling
2 large eggs
1 ts pure almond extract

1) Placer rack in center of oven & preheat to 350 F. Lightly mist a 13x9” baking pan with vegetable oil spray. Set pan aside.

2) Place all ingredients into large mixing bowl & beat with electric mixer on low for 1 minutes. Stop the machine & scrape down the sides of the bowl with a rubber spatula.
Increase speed to medium and beat for 2 minutes more. The batter should look thick & well blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the oven.

3) Bake the cake 30-35 minutes. Remove the pan from the oven & place it on a rack to cool

[the fugative]

<----- waving at Fugie ....

miss ya :(


:D Waves Back HiYa


Oh, Mama Bars

• 1 to 2 tsp. unflavored cooking oil (not olive oil), for dish

• 1 c. peanut butter (creamy or crunchy)

• 1 c. light corn syrup (the clear kind)

• 1/2 c. granulated sugar (that's regular white sugar)

• 1/2 c. (firmly packed) brown sugar

• 6 c. corn flakes (about half of a 12-oz. box)

• 1 c. (6 oz.) semisweet chocolate chips

• 1 c. (about 6 oz.) salted blanched peanuts (not peanuts still in their shells)

Use a piece of paper towel to wipe a 9- by 13-inch pan or baking dish (bottom and sides) with the cooking oil.

Put the peanut butter, corn syrup, sugar and brown sugar in a big saucepan. Cook it over low-medium heat, stirring all the time, just until everything is mixed together as one smooth gooey mixture (so you can't see any white sugar or clear syrup anymore).

Put the corn flakes, chocolate chips and peanuts into the biggest bowl you can find -- no, even bigger than that one; look in the cupboard -- and stir to distribute the chips and peanuts. Pour the warm peanut butter mixture over the cereal mixture (use a spatula to get the last of the peanut butter mixture out of the pan). Stir thoroughly with large spoons to get the sauce to coat all of the cereal mixture. Some of the chips will melt, some won't; that's fine.

Pour and scrape the coated mixture out of the bowl into the prepared pan. It will be a big heap. Use the back of a big spoon (or, much better, your hands -- inside plastic bags, to minimize mess and because at first the mixture might still be a little hot in places) to press the mixture down until it fills the pan more-or-less evenly. Kids can help with this -- hands in plastic bags -- once you're sure it's not hot.

Allow to cool before serving (put the pan in the refrigerator if necessary). The cooler it gets, the harder it is to cut, so make a first pass at cutting it into bars after about 15 minutes but don't take them out of the pan; chill it all and run the knife through those same cuts again when it's fully cool.

:p

[Jolie Rouge]

1 medium onion, sliced thinly
1 bunch chopped green onions
2 stalks celery with tops, chopped
1/2 cup butter
2 to 3 Tablespoons oil
Flour – enough to make a paste
4 cups fish stock (boil fish bones an hour to get stock)
4 pounds bass, filed and skinned
Salt, pepper and garlic salt to taste

Sauté onions and celery in butter until soft. In another pot, make a light roux with oil and flour. Keep stirring until the flour is golden brown. To the roux add fish stock. Stir until thoroughly blended, and let simmer. Add vegetable mixture. Let simmer about 30 minutes, covered. Cut bass into bite size pieces. Season with salt, pepper and garlic salt generously. Add fish to mixture and cook 5 to 10 minutes until bass is done. This is better the day after, warmed over briefly. Serve like this or add small amount of white wine just before serving. For a main meal, add rice as a sort of gumbo.

[Jolie Rouge]

Seasoned Oyster Crackers

1 pound oyster crackers
1 envelope dry ranch dressing mix
3/4 cup popcorn oil

Place ingredients in a plastic bag and shake well. Allow crackers to sit at room temperature for a couple of hours and then refrigerate before serving.


Mandarin Salad

1 head Romaine lettuce, torn into bite-sized pieces
1/4 cup green onions, chopped
1 cup celery, chopped
1 11-oz. can mandarin oranges, drained and reserve juice
1/2 cup sliced almonds
1 6-oz. can sliced water chestnuts
Rice noodles for garnish

Dressing:

1/4 cup olive oil
Juice from drained oranges
2 Tbsp. Balsamic vinegar
1 Tbsp. sugar
Salt and pepper to taste

Combine lettuce and next 5 ingredients in a large bowl and toss. Combine dressing ingredients and whisk together. Just before serving pour dressing over salad and toss. Garnish with rice noodles.



Pork Tenderloin With Apricots

1 and 1/2 pounds pork tenderloin
1/2 cup olive oil
Salt and pepper
1/2 cup dry vermouth
1/4 cup tarragon vinegar
1/2 cup apricot preserves
2 Tbsp. soy sauce
2 Tsp. dry mustard

Rub pork with a small amount of olive oil and sprinkle with salt and pepper. Bake in the oven at 350 degrees for 30 minutes. Meanwhile combine remaining ingredients for basting sauce and baste the pork after 30 minutes of cooking. Continue to cook for about 30 minutes more, basting several times during this cooking period.



Homemade Chocolate Turtles

3 cups semisweet chocolate chips
1 7-oz. jar marshmallow creme
1 14-oz. can sweetened condensed milk
1 Tsp. vanilla extract
1 pound chopped walnuts
40 caramels

Combine chocolate chips, marshmallow crème and condensed milk in a saucepan and stir over low heat until melted. Stir in vanilla and walnuts and cut each caramel into several pieces and fold in. Drop tablespoonfuls onto wax paper and cool.

[the fugative]

:D

Arugula Salad With Potatoes And Prosciutto



3 tbsp. red wine vinegar

• 1 tbsp. Dijon mustard

• Kosher salt and freshly ground black pepper

• 1/2 c. olive oil, plus 1 tbsp. or more additional, if needed, divided

• 1 lb. small red-skin potatoes, scrubbed but not peeled

• 1/4 lb. thinly sliced prosciutto, cut in 1/4 in.-wide julienne strips, 4 to 5 in. long

• 6 eggs

• 1/2 medium red onion, sliced thinly

• 12 oz. arugula (see Note)

To make the dressing, whisk together vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small, nonreactive bowl. Whisk in 1/2 cup olive oil. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)

For salad, place potatoes in a large saucepan and add enough water to cover by 3 inches. Bring water to a boil over high heat and cook potatoes until tender when pierced with a knife, 10 to 15 minutes. When cool enough to handle, quarter potatoes and place in a shallow dish such as a pie plate. Season potatoes generously with salt and pepper and toss gently with 3 tablespoons of the dressing.

Place eggs in a single layer in a saucepan and add enough water to cover by about an inch. Bring water to a boil over medium-high heat, lower heat and simmer gently, about 12 minutes. Drain and plunge eggs into cold water. When cool, remove from water and remove shells. Quarter eggs lengthwise and place on a plate.

Place 1 tablespoon of remaining olive oil in a medium skillet set over medium heat. When hot, add prosciutto strips. Stir and cook, adding more olive oil if needed, until crisp, 3 to 5 minutes. Drain on paper towels. (The potatoes, eggs and prosciutto can be prepared 3 hours ahead. Cool each and leave at cool room temperature.)

To assemble salad, place arugula and red onion in a mixing bowl and toss with 1/2 cup of the dressing. Taste and season with salt and pepper, if desired. Divide salad evenly and mound on six salad plates. Garnish each serving with potato wedges and egg quarters. Drizzle remaining dressing over egg wedges on each plate. Garnish each serving with a sprinkling of prosciutto.

Note: If arugula -- a slightly bitter green with a peppery taste -- is not available, you can substitute flat leaf spinach


:p

[the fugative]

:D

Peppersass Cookies


Makes about 5 dozen cookies

2-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar, divided
2/3 cup butter or margarine, at room temperature
1 egg
2 teaspoons TABASCO® brand Pepper Sauce
1 teaspoon vanilla extract





Combine flour, baking soda and salt in small bowl. Beat 1 cup sugar and butter in large bowl with electric mixer at low speed until well blended. Add egg, TABASCO® Sauce, vanilla and flour mixture; beat until smooth.

Divide dough in half; place halves on plastic wrap. Shape each half into log about 1-1/2 inches in diameter. Cover and refrigerate until firm, 2 to 3 hours or overnight.

Preheat oven to 350°F. Place remaining 1/2 cup sugar in shallow dish. Cut dough logs into 1/4-inch-thick slices; dip each slice in sugar. Place slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until cookies are golden around edges. Cool on wire racks.


;)


CHEESE CORNFLAKE COOKIES


8 oz. pkg. sharp cheese
1 stick butter
1 c. plain flour
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. Tabasco sauce
1 1/2 c. corn flakes

Grate cheese and cream with butter. Add flour, salt, paprika, and Tabasco sauce. Stir in cornflakes. Pinch off piece of dough, roll marble size, press down on ungreased cookie sheet. Bake for 10 to 15 minutes at 350 degrees. Do not brown. Makes about 50 cookies.

;)


Hot 'n Nutty Cookies


3/4 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 cups peanut butter, smooth or crunchy

1/2 cup macadamia nuts, chopped (optional)

2 eggs

1 teaspoon vanilla extract

1 teaspoon TABASCO brand Pepper Sauce

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350°F. Lightly butter and flour cookie sheet.

In large bowl, cream together butter and sugars. Stir in peanut butter and macadamia nuts; mix until well blended. Add eggs, vanilla and TABASCO® Pepper Sauce. Mix until well combined.

In another bowl, mix together flour, salt and baking soda. Add to nut mixture and stir until blended.

Spoon about one heaping tablespoon of batter on prepared cookie sheet. Coat tines of fork in flour and score each cookie in crisscross pattern. Bake l5-l7 minute or until edges begin to turn golden. Set aside to cool on racks.

Makes 2 dozen cookies.

;)



Peppered Biscotti


1 3/4 cups flour
1/2 cup yellow cornmeal
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/2 cup butter or margarine, softened
2 eggs
1 tablespoon TABASCO brand Pepper Sauce
1 cup almonds or hazelnuts, coarsely chopped
Preheat oven to 350°F.

Combine flour, cornmeal, baking powder and salt in bowl. Beat sugar and butter in large bowl with mixer at high speed until light and fluffy. Add eggs, TABASCO® Sauce and flour mixture; beat until well blended. Stir in nuts.

On large cookie sheet, form dough into two 10-inch logs, about 2 inches wide. Bake 30 minutes. Cool on rack 10 minutes. Transfer to cutting board. With serrated knife, cut logs diagonally into 3/4-inch slices. Place slices cut-side down on cookie sheet. Bake 15 minutes or until golden, turning once. Cook completely.

Makes about 34 cookies.

;)


Hot 'n Nutty Cookies


3/4 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 cups peanut butter, smooth or crunchy
l/2 cup macadamia nuts, chopped (optional)
2 eggs
1 teaspoon vanilla extract
1 teaspoon TABASCO brand Pepper Sauce
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
Preheat oven to 350°F. Lightly butter and flour cookie sheet.

In large bowl, cream together butter and sugars. Stir in peanut butter and macadamia nuts; mix until well blended. Add eggs, vanilla and TABASCO® Pepper Sauce. Mix until well combined.

In another bowl, mix together flour, salt and baking soda. Add to nut mixture and stir until blended.

Spoon about one heaping tablespoon of batter on prepared cookie sheet. Coat tines of fork in flour and score each cookie in crisscross pattern. Bake l5-l7 minute or until edges begin to turn golden. Set aside to cool on racks.

Makes 2 dozen cookies.

;)

[jaybird]

Amaretto Delight
One cup strong coffee
One package instant hot cocoa mix
One shot amaretto

Non-alcoholic version:
Replace amaretto with two drops almond flavoring and one drop brandy flavoring.

Top with whipped cream if desired.


Caffe Latte
Add steamed milk (150-170 F) to a freshly drawn shot of espresso. Finish with a quarter inch of foamed milk. NOTE: Some like to add the shot of espresso last. Pour slowly into the center of the cup. If desired, sprinkle with chocolate or cinnamon.


Caffe Mocha
Start with a long pour of mocha syrup to thoroughly coat the bottom of the cup. Follow with a shot of espresso and then add steamed milk (150-170 F). Crown with a generous scoop of whipped cream and lightly sprinkle with sweet ground cocoa.


Cafe Royale
Over a cup of hot black coffee, place a lump of sugar cube on a spoon. Pour an ounce of bourbon through the lump (which in turn runs into the coffee). Light the soaked sugar cube and let it burn out. Stir and serve.


Caramel Fudge Latte
Its basically a latte, except its got equal amounts of espresso and caramel fudge latte (not that weak Torani stuff). Best way to do this is put the caramel into your dosing pitcher when dosing, then stir it up and pour it into either a glass of hot milk (white or chocolate) or a glass of cold milk & ice. For some reason it tastes real good with skim milk....the whole milk and caramel together is almost too much. Of course you can also substitute some ice cream for the milk and throw it all in a blender also. Without a doubt the tastiest espresso drink of all time.


Cats Eye
In a large glass pour fresh coffee, then top up with panna, then add 1 tot creme de menthe


Caveman Coffee :D
Take 1 coffee plant. Open the seeds, ground them in your teeth, spit them into a cup, stir, and let sit in the sun. Bada bing, bada boom!


Chocolate Covered Espresso Beans
1 bag of espresso beans
1 bag of nestle chocolate chips
1 sheet of wax paper

This is an easy recipe! Place the sheet of wax paper over a cookie sheet. Place the espresso beans about 1/2 inch apart. Melt the chocolate either in a pan on the stove or in a microwave safe dish in the microwave. Spoon the melted chocolate over the beans and set them in the fridge to harden. Once they're hard, eat 'em up as you like! They taste great as a topping for ice cream, or just as candy. ***Suggestion*** -after the first layer of chocolate dries, put on another coat, this gives you a thicker chocolate layer and tastes even better.


Chocolate Orange
Juice from one half of med. sized orange in large cup. Place several squares of semi- to sweet chocolate in cup. Pour dark roast coffee over top. Stir well to melt chocolate. Can also use two shots of espresso and rest of cup dark roast coffee.


CoffCap
Just add 3-4tsp.. of instant cappuccino to your regular coffee. It's good with or without sugar. Creamer just makes it taste "watery".


Coffee Extract
In the coffee growing parts of Mexico, people make coffee extract. Just leave your freshly ground coffee soaking in cold water for about 3 days and then strain and bottle. Keeps for ages and can be used for drinks or cooking. Used for "café con leche" i.e. with hot milk for breakfast. Use about 2 liters to a kilo but you can vary it depending on your taste. If you use good coffee it makes a great café con leche on a cold morning!


Coffee Frappe
Ice cube tray of coffee concentrate
Favorite flavoured double-strength coffee brewed, and cooled. Sweeten as desired.
Cream or milk (optional)

Crush coffee cubes and add to individual glasses sweeten the brewed coffee if desired. Now pour brewed coffee over crushed ice.


Coffee Liqueur
Bring 4 cups water to a boil.
Stir in 4 cups sugar. Cook until sugar dissolves.
Add 2 ounces good instant coffee.
Bring to a simmer, DO NOT BOIL, till dissolved.
Put a whole vanilla bean in a gallon jug. Pour in one fifth bourbon and add coffee mixture. Cap and let set for one month.
Pour into interesting bottles.

This makes two or three nice gifts with one to keep! Vodka can be used instead of bourbon, but it isn't as flavorful. The hardest part of this recipe is having to wait a month to sample the finished product.


Coffee Soda Adds a nice sparkle to your coffee.
1/2 cup coffee
Ice cubes
1/4 carbonated water or cola
Strip of lemon, lime, or orange peel

Pour coffee over ice and add carbonated water. Garnish.


Cowboy Coffee
Heat fresh water over an open campfire. Add one fist-full of coffee for each cup of water. Bring to a boil and then add a splash of cold water to settle the grounds. There is no such thing as strong coffee, only weak people.


Death From The Kettle
Coffee (6 teaspoons per cup)
Powdered Malt Extract (2 teaspoons per cup)
Drinking Chocolate (3 teaspoons per cup)
Chocolate-Coffee Swirl Ice-cream (1 tablespoon per cup)

Put powdered ingredients in bottom of tall, chilled glass. Add just enough boiling water to cover powdered ingredients. Mix until thick paste forms. 3/4 fill glass with milk. Add ice-cream. Stir vigorously till paste and milk mix. Sit down (DO NOT TAKE THIS STEP LIGHTLY). Drink.


Egg Coffee
You need a pot that will hold 12 cups of water with headroom. Bring water to a boil. In the meantime measure 12 tablespoons of regular grind coffee in a bowl, add 1 whole egg and mix. Add a little water so mixing is easier. When the pot boils remove from heat add the egg and coffee mixture and stir. Return to heat and let come to a boil. Immediately remove from heat and let sit until the egg with coffee which has formed a ball like mass sinks to the bottom. It is rare a strainer is necessary. You will be surprised how clear and good this coffee tastes. My Mother in law has been making this coffee forever and she is 82. Would love to know what a food scientist has to say about the addition of the egg.


Electra Mudslide
GET A LATTE GLASS AND PUT A SHOT OF CHOCOLATE SAUCE IN THE BOTTOM THEN FILL WITH WARM FROTHED MILK. TAKE A SHOT OF ESPRESSO IN A SMALL JUG AND SLOWLY POUR ON THE FROTHED MILK. TAKE CARE NOT TO DISTURB THE CHOC SAUCE. FINISH LIKE A CAPPUCCINO WITH MORE FROTH AND A SPRINKLE OF CHOCOLATE.

[jaybird]

Eskimocha
2.5 cup black coffee - Brew a little bit stronger than you would usually drink. (A personal-size coffee maker will make this much.)
2/3 cup milk
1.5 tbsp of brown sugar (darker is better)
5 tbsp of chocolate syrup
1/4 tsp of cinnamon

!Remember - cold and frozen is the name of the game! Brew the coffee and let it freeze solid. Once it is frozen, put the milk, chocolate syrup, brown sugar, and cinnamon into a blender. Blend ingredients until well mixed. Place the blender into the freezer to chill. Do not let it freeze solid. Meanwhile, remove the frozen coffee and chip it into small slivers. An ice shaver does this really well. Take out the blender and add the shaved coffee to it. Blend the mixture until it is completely blended. You may have to help the blender out by stirring the top portion of the mix. Place blender back into freezer to chill some more.

Serves 2 large (drinking glass) servings, or 4 small (coffee mug) size servings.


Frapp Mocha
3 or 4 cups of ice depending on consistency liked
2 shots of cappuccino (shot glass)
3 1/2 shots of Hersheys chocolate syrup
1/2 cup of 2% whole milk

Blend together until ice is liquefied.


French Kiss
In an Irish coffee type mug, add 1/2 oz of vanilla syrup, 1/2 oz of caramel syrup. Add hot milk so it floats over the syrup, than add 1 shot of espresso so it floats over the milk. Add whip cream and top it off with fine pink sugar.


Iced Chocolate Latte
A tall glass filled with ice
4-5 oz. Of double brewed coffee
2 tbsp. Sugar
a good long squirt of chocolate syrup
1/4-1/2 cup of whole milk (as much or as little as you like)
whipped cream (optional)
cinnamon (optional)

Start with making some strong coffee by brewing 6-7 oz. of coffee and then pouring it back into your coffee maker and brewing it again. This may not be good for some coffee makers. You will loose some water in the process, producing 4-5 oz. of coffee. I recommend French Vanilla or Crème Brùlèe for the coffee flavors. Add the sugar, syrup, and the milk to the coffee; stir well. (I find that this order works best.) Poor the coffee over the ice in a tall glass and top with whipped cream or foamed milk; lastly, sprinkle a dash of cinnamon on top.


Iced Cappuccino
Fill a glass with ice
2 oz. espresso
6 oz. steamed milk
whipped cream, optional

Fill the glass with ice, add steamed milk and pour espresso gently down the side of the glass. Top with whipped cream if desired


Iced Coffee
Brew double strength - using twice as much coffee or half as much water. This allows for the heat of the coffee melting the ice cubes. African coffees are really good iced!


Iced Espresso
Fill a glass with ice
2 oz. espresso
1 oz. Chocolate Syrup
1 oz. half-and-half or milk
non-flavored soda water
whipped cream, optional

Fill the glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors. Top with whipped cream if desired.


Iced Mochaccino
Fill a glass with ice
2 oz. espresso
1 oz. Chocolate Syrup
5 oz. steamed milk
whipped cream, optional

Fill the glass with ice, add steamed milk. Mix espresso with syrup and pour gently down the side of the glass. Top with whipped cream if desired.


Irish Coffee
1 teaspoon sugar or 3 cubes or sugar
1 jigger of Bushmills' Irish Whiskey
2/3 cup of coffee
1/4 cup of heavy cream, lightly whipped

Preheat the glass with hot water. Dump the water and fill with hot coffee, add three cubes of sugar, and stir. Add a jigger of Irish whiskey, and top with a collar of lightly whipped whipping cream. For best results use a dark roasted coffee. Try Some African coffees.


Irish Monk
1/2 oz Bailey's
3/4 oz Frangelica

Fill with coffee and top with whipped cream.


Justin's Frozen Coffee Drink
2 1/2 Cups Chopped Ice
2 Shots espresso
4 tablespoons of Justin's Chocolate (see recipe) 4 teaspoons Hershey's Cocoa Powder
3 teaspoons Vegetable Oil
3 teaspoons Sugar

1/4 cup sugar
Whipped Cream
2 Cups Milk
1/4 Cup half and half or 1/4 cup whipping cream
1 teaspoon Vanilla Extract

Justin's Chocolate -
Mix all ingredients together, until the chocolate is thick, then refrigerate for a little while.

The Drink-
First, blend together the espresso, and the Milk. When that is well mixed, add the sugar, and let this blend for about a minute. Add in Justin's Chocolate, and blend for 2 minutes. Add in 1 teaspoon vanilla extract, and half and half or whipping cream. When this is semi-thick, add in the ice. Blend for 30 seconds, or until ice is well chopped up. Pour into glass, leaving about 1/2 inch from top. put whipped cream on top. Enjoy.


Keoke Coffee
1/2 oz brandy
1/2 oz Kahlua
1/4oz light creme de cacao (or dark)

Fill with coffee, top with whipped cream and garnish with a cherry or nutmeg.


Lazy Person's Mocha
coffee
packet of hot chocolate mix

Empty packet into coffee. Stir. Drink.


Molasses Cleaner Upper
To one cup of your favorite coffee, add a tablespoon of molasses. Stir in some 2% lactaid milk. Not only does this taste good, but it will also improve your "colon hygiene"! :eek:


Mexican Coffee (non-alcoholic)
For each cup,
1 cinnamon stick
1 tbs brown sugar
1 heaped tbs ground coffee beans, espresso style
1 cup water
Thickened cream

Put sugar, cinnamon and water into a saucepan, and slowly bring to the boil. Remove from heat, drop in coffee. Strain into cup then add a dollop of cream. Enjoy.


Mexican Coffee (alcoholic)
3/4 oz. Tequila
3/4 oz. Kahlua
Coffee
1/2 cup heavy cream, whipped

Add liquor to a heated cup, fill with coffee, and then top off with whipped cream.


Mexi Mocha
Brew a shot of espresso, add skim milk, shot of chocolate syrup, whip cream, and sprinkle cinnamon on the top.


Diane's Coffee
McDonalds, 6:55 a.m. - Large coffee - 2 creams :confused:

!

[jaybird]

Mikes Mocha Cooler
In a 12 oz glass, put 3 or 4 Ice cubes, a shot of 1/2 and 1/2, or low fat milk if you want to cut down on the fat. Two heaping tablespoons of No Sugar Added NesQuick and fill glass with room temp coffee. A splash of Kahlua is nice. Some vodka also, if you like. Stir gently.


Milky Way Cappuccino
2 shots of espresso
1 shot of chocolate syrup
1 shot of caramel syrup

Pour coffee and flavorings into cup, fill with steamed milk. Top with foam.


Millionaire Coffee
1/2 ounce Kahlua
1/2 ounce Bailey's Irish Cream
1/2 Grand Marnier
1/2 ounce Frangelico
brewed coffee
whipped cream to garnish (optional)

Pour liqueurs into tall coffee mug. Add hot coffee. Top with whipped cream. Try this just once and I think you'll agree....it is worth it's weight in gold!


Mint Mocha Frapachino
1/2 cup double brewed coffee (I use mocha coffee)
2-3 cups crushed ice
1 cup milk
2-3 squirts of chocolate syrup
3 small mint patties (like a york peppermint patty)
1tbs sugar

Make your coffee, with the sugar in it, put it in the freezer for about 30 minutes. Put the peppermint patties in the microwave for about 20-30 seconds, you'll now have a chocolate goo, put about 4-5 tbs of milk in the goo, and mix it together, put it back in the microwave for another 10 seconds. Now take the liquid part and pour it into the chilled coffee.

Take your coffee and pour into a blender along with the milk, chocolate syrup, and ice, and blend till smooth.


Mocha Hazelnut Cappuccino
half an ounce of mocha (chocolate)
half an ounce of hazelnut
1, 2, or 3 shots of espresso
steamed and frothed milk.

Depending on whether you want a latte or a cappuccino:
(latte more milk than froth, cappuccino more froth than milk)

12 oz, calls for one shot of espresso, half an oz of mocha, half of hazelnut
16 oz, two shots of espresso, 1 oz of mocha, 1 oz of hazelnut
20 oz, three shots of espresso, 1 and a half oz, mocha and hazelnut

After you've decided what size you would like, put it together with the flavors and steamed milk. If you like strong coffee Cappuccino is better, because it has less milk and vice versa.


Moffatt Mochacino
Any type of coffee you like
Hot chocolate
Sugar
Whipped Cream

Fill coffee mug 3/4 full with coffee. Stir in 3 or more heaping tablespoons of hot chocolate mix, depending on your taste. Add 1 - 2 teaspoons of sugar. Fill rest of glass with whipped cream.


Mud Puppies
1c of coffee
1T of creamer
1 t of capuchino
1 heaping T of sugared cocoa

Mix together and enjoy!


New Mexico Spice Coffee
Tastes REALLY good as a nightcap. Brew 12 cups at a time and make it strong so your basic stock is up to you. Mix Arabica coffee beans ground to espresso consistency and add 1 heaping teaspoon of ground cinnamon and 3/4 teaspoon vanilla extract into the grinds before brewing. After brewing, serve latte style with a little sugar for those who need it.


Nose Warmer
1/4 oz Tia Maria
1/4 oz Baily's
1/4 0z Grand Marmier
1/4 oz Frangelica
1/4oz dark creme de caccao

Fill with coffee, top with whipped cream and garnish with cinnamon.


A Night In Florida
1 1/2 teaspoons Kahlua
1 1/2 teaspoons Grand Marnier
1 1/2 teaspoons Bailey's Original Irish Cream
1 1/2 teaspoons Frangelico
3/4 cup coffee
1/4 cup heavy cream, lightly whipped
Grated orange peel, for garnish

Combine the Kahlua, Grand Marnier, Bailey's Original Irish Cream, and Frangelico in a glass. Add the coffee and top with whipped cream. Garnish.


Palo Alto Iced Kahlua Coffee
8 Cups Coffee, Brewed and cooled to room temp.
1 14 oz. Can Sweetened Condensed Milk
1 Cup Kahlua or Coffee Liqueur
2 Cups Half-And-Half
4 Cups Ice Cubes

In a large pitcher mix 4 cups coffee with sweetened condensed milk, then add remaining ingredients except for ice. Fill individual stemmed glasses with ice and serve with whipped cream if desired.
Serves 8


Premium Spanish Coffee
3/4 oz. Kahlua
1/4 oz. Triple Sec
1/2 oz. Bacardi 151 Proof Rum
Whipping Cream (Preferably heavy)

Rim a snifter with sugar. Add 151 and Kahlua to glass and lay on its side. Light and rotate glass until sugar is caramelized all the way around. Then stand glass up and add Triple Sec(can be done while still flaming). Add coffee leaving about an inch and a half to the top. Blend whipping cream until slightly thickened (or for convenience, use whipped cream from a can over the top)and pour slowly on top allowing it to float. Top with a sprinkle of cinnamon and nutmeg. It's a labor intensive drink, but well worth it.


Raspberry Avalanche
white chocolate powder (sweet)
1 shot espresso
steamed milk
raspberry syrup
whipped cream (optional)
Steam milk and make espresso as normal. Put chocolate and shot and raspberry syrup into cup and stir thoroughly. Add milk and stir some more. Add whipped cream if desired.


Red Eye
Add one to two shots of espresso (to taste) to tall mug, fill rest of cup with rich coffee. I prefer a French roast. Very strong...!


Royal Mug
Pour 2/3 cup of coffee into a heated mug. Add 1 tablespoon of white creame de menthe, 1 tablespoon Kahlua, and 1/2 teaspoon Drambuie. Top with whipped cream.


Sexy Coffee
chocolate syrup
instant mocha coffee
peppermint schnapps or Baileys Irish cream
candy cane
whipped cream
confectionary sugar

Thickly coat the bottom of a big mug. Then add some instant mocha flavored coffee (or a package of hot cocoa and half full mug of coffee). Make sure you have made room for 1 1/2 oz of peppermint schnapps (Baileys Irish Cream is also nice ) To finish this now reguested creation of mine, add a candy cane and top of with whipped cream and confectionary sugar. *** best served naked *** :cool:


Spanish Queimada
Fill earthenware bowl partly with brandy, zest with lemon lemon peel, set ablaze and stir. After a few seconds, pour strong, heavily sweetened coffee into the bowl. This extinguishes the flames. Dip your coffee cups into the brew and enjoy!


Spice Latte
The spices in this recipe and the honey make a delicious coffee. For this recipe, I do not have measurements because it depends on your taste. If you like a really a sweet coffee I recommend you add more honey.

honey
vanilla extract
ground cinnamon
nutmeg
espresso
milk

Brew espresso and steam milk just as you would for a Café Latte. Lace the bottom of the mug with honey. Add half as much vanilla. Add cinnamon and nutmeg to desired taste. Pour espresso and steamed milk into cup
Enjoy


Spice Orange Coffee
1 tsp. fresh grated orange peel
1/2 tsp. cinnamon
1/4 tsp. nutmeg
5 whole Cloves
Regular amount of your usual coffee

Add the above ingredients together and brew as normal.
To Serve... Place a slice of orange in the bottom of the mug. Pour in coffee and add sugar and cream to taste.

Top with whip cream and sprinkle on a dash of cinnamon and nutmeg.


Spider
1/2 oz light creme de cacao
1/2 oz Amaretto
1/4 oz Kahlua

Fill with coffee, top with whipped cream and dribble Creame De Menthe on top.


Swede Coffee
When grinding Your coffee, add one cardamom seed for each cup.




Swiss coffee
1 oz Vandermint (this is mint chocolate flavored)
1/4 oz dark creame de cacao

Fill with coffee, top with whipped cream and garnish with a cherry.


Turkish Coffee
For each cup of coffee, put three ounces of water in a sauce pan and bring to a boil over low heat. For each serving, stir in 1 heaping teaspoon of espresso grind coffee (the finest grind) and 1 teaspoon of sugar. When the coffee boils to a thick froth, remove the pan from the heat and stir. Repeat the boiling, frothing, and stirring again. Boil the coffee a third time and then serve.
NOTES: An Arabian Mocha Sanani blend should be used. Do NOT over-boil - do NOT let the water start roiling. Although a sauce pan may be used, the traditional method uses a ibrik, a long-handled, tapered brass or copper Turkish coffee pot. When serving, first spoon a small amount of coffee into each preheated cup for good luck. Then fill the cups.

Turkish Coffee
Always put Turkish Coffee grounds one full of teaspoon, to pot then add cup per people water then start to boil at simmer heat, after bubbles come up, fill half of the cups, boil once more, then serve to the cups, this helps the special cream/bubbles of the Turkish coffee to be still, if you boil it many times you will end with clear dark water of no blend or cream. The special pot used boiling is named as 'cezve', 'ibrik' is many centuries ago - used as water pot.


Vanilla Latte or Cappuccino
Proceed in normal making of latte or capp, but before steaming milk, add one to two tbsp (to taste) of powdered Vanilla. Steam milk, make latte or cappuccino (there is a brand named "Gilly's" that makes a good hot vanilla drink powder).


Vanilla Cloud
skim milk
vanilla flavoring
Equal (tm)
cinnamon
deep, hard bean, Colorado chilled Brazilian beans

Begin by preparing a latte as normal, but before steaming the milk, do this: mix half skim milk and half vanilla flavoring until completely blended. Add half of a packet of Equal (tm) to this and then steam. Pour liquid into espresso and then put the thick foam on top. Garnish with a dash of cinnamon.


Viennese Coffee
2 cups coffee, preferably Viennese another dark roast
1/2 cup heavy cream, whipped
Ground cinnamon, nutmeg, or cloves

Pour the coffee into 2 cups and top them off with a large dollop of whipped cream. Sprinkle with cinnamon, nutmeg, or cloves.


???
1 cup of ice
1/2 cup milk (low fat, nonfat, 1%, it really doesn't matter)
3 table spoons of any chocolate powder (Hershey's, Ghirradeli, Any store brand)
3 table spoons of a mocha powder (the kind that you use to make Iced Mocha's)
Mix it all in a blender
enjoy!!!

To make it with Just Chocolate, don't add the Mocha

[Jolie Rouge]

Pineapple Salsa

1 cup fresh pineapple, diced
1 jalapeno pepper or 2 serrano chiles, seeded and chopped
Juice of 1 lime
1 Tbsp. cilantro, chopped
Pinch of salt
1 tsp. brown sugar

Combine all ingredients together in a bowl. Serve with tortilla chips. You may substitute crushed canned pineapple for fresh if you cannot find fresh pineapple.



Salmon Fillets Stuffed With Crabmeat

3 large, preferably thick, salmon fillets
1 pound backfin or other high quality crabmeat
1 egg
2 tsp. dry mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
3 Tbsp. mayonnaise
3 Tbsp. fresh parsley, chopped
Salt and pepper to taste
1 lemon

Cut a pocket in the center of each salmon fillet. Either slice through the fillet or make a slit in the middle and then cut from this slit into either side of the fillet. Don't worry too much about this process. You are just trying to get some sort of pocket to hold the crabmeat. Gently combine the remaining ingredients trying not to break up the lumps of crabmeat. Evenly divide the crabmeat mixture and stuff into each fillet pocket. Cut the lemon into three sections and squeeze one section over each fillet. As an alternative, you can cut the lemon into slices and lay the slices evenly over each fillet. Bake stuffed salmon for 30 - 45 minutes in a 375-degree oven, checking every few minutes after 25 minutes. The cooking time will vary depending on how thick the salmon fillets are and how you made the pockets. The salmon is done when the fish is flaky and the stuffing is cooked through.


Baked Cauliflower /b]

1 head cauliflower cut into florets
1 - 2 small zucchini squash, sliced
1 cup sharp cheddar cheese, shredded
1 cup sour cream
2/3 cup cornflakes, crushed
Salt and pepper to taste
Parmesan cheese, grated for topping

Place cauliflower in a saucepan and cover with water. Bring water to a boil and cook until cauliflower is crisp-tender. Drain off water and place in a bowl. Add squash, cheddar cheese, sour cream and salt and pepper and mix well. Pour into a greased baking dish and sprinkle cornflakes and Parmesan cheese on top. Bake at 350 degrees for 3o minutes.



[b]Lemon Cheese Squares

Crust

1/4 cup brown sugar
1/3 cup butter, softened
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 cup all-purpose flour

Filling

8 oz. cream cheese, softened
2/3 cup sugar
1/4 cup fresh lemon juice
1 Tbsp. lemon zest
1/2 tsp. vanilla
1/2 tsp. baking powder
1 egg

Combine crust ingredients and mix until crumb mixture forms. Spray an 8-inch baking pan with cooking spray and press crust evenly into bottom of the pan. Bake for 15 minutes at 350 degrees. Meanwhile, combine filling ingredients and mix with a hand mixer or food processor until smooth. Pour over crust and spread out evenly. Bake at 350 for 20-25 minutes. Allow to cool and chill before cutting into squares and serving.


Sherry Chicken for a Crowd

6 chicken breasts, split, boned
Paprika to taste
Salt and pepper to taste
1/2 cup butter
2 (15-ounce) cans artichokes, drained, sliced
16 ounces fresh mushrooms, trimmed, sliced
1/4 teaspoon tarragon
6 Tablespoons flour
3 cups chicken broth
3/4 cup cooking sherry

Rinse the chicken and pat dry. Season with paprika, salt and pepper. Sauté the chicken in 1/4 cup of the butter in a skillet until brown on both sides. Arrange the chicken in a 9 x 13-inch baking dish. Top with the artichokes. Sauté the mushrooms and tarragon in the remaining 1/4 cup butter in a skillet for 5 minutes. Sprinkle with the flour. Stir in the broth and sherry. Simmer for 5 minutes, stirring occasionally. Pour over the chicken and artichokes. (The dish may be prepared to this point and stored in the refrigerator until just before baking.) Bake, covered, at 350 degrees for 45 minutes or until the chicken is cooked through.

SERVINGS: 12

[the fugative]

:D

Lemon-Poppyseed Muffins



• 11/2 c. plus 2 tbsp. flour

• 1/2 c. plus 2 tbsp. sugar

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1/2 tsp. cinnamon

• 1 (3.4-oz.) pkg. instant lemon pudding mix

• 2 tbsp. poppy seeds

• 2 eggs

• 1 c. milk

• 1/4 c. unflavored cooking oil (not olive oil), plus more for the pan

Glaze, optional:

• 1 c. powdered sugar

• 1 tbsp. plus 1 tsp. lemon juice

Put a large sieve on a sheet of waxpaper or newspaper. Put in the sieve the flour, sugar, baking powder, salt, cinnamon and pudding mix. Hold the sieve over the paper and gently tap on it until all the dry ingredients have gone through; discard any little clumps of flour or sugar remaining in the sieve. Lift the paper by two opposite sides, forming a trough, and pour the mixture into a large bowl. Stir in the poppy seeds.

(If you don't have a sieve, put the flour, sugar, baking powder, salt, cinnamon, pudding mix and poppy seeds in a large bowl and stir very well, to distribute all the ingredients.)

In a medium bowl, beat the two eggs lightly (use a whisk or a fork -- get the whole mixture yolk-colored). Stir in the milk and the 1/4 cup of cooking oil.

When ready to bake, preheat the oven to 350 degrees and use a piece of paper towel to wipe a little oil into 10 of the cups (bottoms and sides) in a 12-cup muffin tin.

Use a rubber spatula to stir the liquid ingredients into the dry ingredients, scraping the side of the bowl occasionally. Get all the dry ingredients moist, but don't keep stirring until the batter is smooth: Stop while it's still a little lumpy. Spoon into the prepared muffin tin, filling the cups about 3/4 full. The batter should make 10 muffins; put water in the other two muffin cups.

Bake 18 to 20 minutes, until a toothpick inserted into the middle of a muffin comes out with a few crumbs, but no liquid. Let cool 5 minutes, then run a knife with a round tip gently around each muffin. With the knife all the way at the bottom of the cup, gently pry the tip inward to pop the muffin up.

Glaze if desired while they are still warm: In a small bowl stir the powdered sugar and the lemon juice together to make a slightly runny glaze (add powdered sugar if it's too thin; add a tiny bit of lemon juice if it's too thick). Spread on the tops of the warm muffins. Serve warm or at room temperature.

:D

[Jolie Rouge]

Tinseltown Toffee

1 cup sugar
1 cup butter
3 Tablespoons water
1 teaspoon vanilla extract
7 ounces Hershey Special Dark chocolate candy bar
1 cup pecans, finely chopped

Line a baking sheet with foil measuring approximately 13 x 17 inches Combine sugar, butter, water and vanilla in a heavy saucepan. Cook over low heat, stirring constantly until light brown and hard crack stage (290 – 300 degrees on a candy thermometer.) Pour toffee onto foil, spreading smoothly and quickly into a 6 x 12 inch rectangle. Cool. Carefully transfer candy to waxed paper. It breaks easily. Melt half of the candy bar and spread on top of the toffee. Sprinkle with 1/2 cup pecans, pressing into chocolate firmly. Refrigerate until set. Melt the other half of the candy bar. Turn toffee over and spread remaining chocolate over surface. Sprinkle with remaining pecans, pressing into chocolate firmly.
Cool and break into pieces.

Note: Recipe is easily doubled and may be packaged for gifts.

YIELDS: 1-1/2 pounds

[VenusA423]

South Beach Meatloaf

Ingredients
1 (6 ounce) can no-salt-added tomato paste
1/2 cup dry red wine
1/2 cup water
1 clove garlic, minced
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
16 ounces ground turkey breast
1 cup old-fashioned oatmeal
1/4 cup liquid egg substitute
1/2 cup shredded zucchini

Directions
1. Preheat the oven to 350 degrees F. Combine the tomato paste, wine, water, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.

2. Combine the turkey, oatmeal, egg substitute, zucchini, and 1/2 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf and place into an ungreased 8" x 4" loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining tomato mixture over the top of the loaf. Bake for an additional 15 minutes.

3. Place on a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.
Makes 8 servings.

Calories: 138
Total Fat: 1.4g
Cholesterol: 35mg
Sodium: 135mg
Total Carbs: 11.6g
Dietary Fiber: 2.1g
Protein: 17.5g

[jaybird]

COOKERY DICTIONARY

Tongue: A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.

Yogurt: Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other
two are goulash and squid.

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat.

Porridge: Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid,"
"horrid," and "sludge."

Preheat: To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed.

Oven: Compact home incinerator used for disposing of bulky pieces of meat and poultry.

Microwave Oven: Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.

Calorie: Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.

[Jolie Rouge]

2 pounds of ground round or sirloin
4 buns (hamburger size or even sub buns will work)
4 quarter-inch onion slices
1/2 tsp of cumin
Sprinkle of cayenne to taste
Sprinkle of black pepper to taste
3 Tbl of Major Grey chutney

Form four patties from your beef. Thick or thin is up to you. Make them the shape of the bun you choose. Sprinkle on the cumin, cayenne, and black pepper. Grill the hamburgers and the onion slices on a grill sprayed with oil; alternatively, spray the burgers and onions before you put them on the grill. Toast the buns to a golden brown. You can do this on the grill too.

Spread the chutney on the bottom half of the burger buns. Stack on your hamburger and top with the onions and the bun top.

[the fugative]

:D


Cheesecake Cups


• 1/2 of a (15-oz.) box of refrigerated pie dough (1 crust)

• 2 (8-oz.) pkg. cream cheese

• 1/2 c. sugar

• 2 eggs

• 1 tsp. vanilla

12-cup muffin tin


Soften the pie crust as directed on the package. Roll it out a little to thin it, then use a 3 1/2-inch cutter, if you have one, or the top of a can that is 31/2 to 4 inches across, to cut 8 circles from the dough. Re-roll scraps once or twice to get another 4 circles.

Roll each circle out a little, or press the outer part a little thinner with your fingers to enlarge it, then fit into an ungreased 12-cup muffin tin. Preheat the oven to 425 degrees and put a baking sheet in the oven to preheat.

In the large bowl of an electric mixer combine the cream cheese and sugar, beating well until the mixture is soft and fully uniform. Scrape down the bowl and beaters. Beat in the eggs, one at a time, beating well and scraping down the bowl after each. Beat in the vanilla. Fill the pie-crust-lined cups about 3/4 full.

Set the muffin tin on the preheated baking sheet and bake about 15 minutes, until filling has risen and a toothpick inserted in the middle comes out fairly clean (it shouldn't be soupy). Refrigerate overnight or, if made in the morning, refrigerate 15 to 20 minutes. Run a (dull-pointed) table knife around each crust to loosen it from the pan.

If the cakes are chilled, cover the pan with a baking sheet and invert gently. Remove pan and turn cups right-side up. If they are still warm and not firm enough to handle that, tip the pan almost upright and use the dull-pointed knife at the lowest point of each cup to gently pry up the bottom of the cup and lever it out.

:p

[Jolie Rouge]

for daBird

Bleu Cheese Cake

2 Tablespoons margarine, melted
3/4 cup crushed wheat crackers
2 (8-ounce) packages cream cheese, softened
2 (4-ounce) packages Bleu cheese, crumbled
1-2/3 cups sour cream
3 eggs, beaten
1/8 teaspoon white pepper

Preheat oven to 300 degrees. Stir melted margarine unto cracker crumbs and press in a springform pan. Bake at 300 degrees for 20 minutes. Combine softened cream cheese and Bleu cheese. Stir in 2/3 cup sour cream, reserving the rest for later. Stir in 3 eggs and the white pepper. Pour mixture on top of cooked crust and bake at 300 degrees for 45 minutes. Spread remaining sour cream over top of hot cheese and return to oven for 10 more minutes.

SERVINGS: 20 - 30

[the fugative]

:D

RHUBARB DELIGHT PIE



Makes 2 pies.

Crust:

2 cups flour

½ cup sugar

1 cup butter

Filling:

6 cups rhubarb, chopped

1 cup sugar

2 tablespoons flour

Middle:

16 ounces cream cheese, softened

1 cup sugar

2 eggs

Topping:

1 cup sour cream

¼ cup plus 1 tablespoon sugar

2 teaspoons vanilla

To make crust: Preheat oven to 400 degrees. In medium bowl, mix together flour and sugar. Using pastry cutter or 2 forks, blend in butter until mixture is in coarse crumbs. Divide mixture between two 8- or 9-inch pie tins. Pat mixture evenly on bottom and up sides of tins. Set aside. (Note: Do not bake this layer alone.)

To make bottom filling: Combine rhubarb, sugar and flour. Pour half of mixture into each crust. Bake for 15 minutes. Remove from oven.

To make middle: In mixing bowl, beat together cream cheese and sugar until fluffy. Add eggs, 1 at a time, beating until thoroughly combined. Spread mixture over top of rhubarb in each pie tin. Bake for 25 minutes. Cool slightly.

To make topping: Combine sour cream, sugar and vanilla until smooth. Spread over slightly cooled pies. Refrigerate until serving.

:p

[VenusA423]

PB & J Muffins

1 3/4 cups all-purpose flour
1/4 cup toasted wheat germ
1 tsp baking soda
1/2 tsp salt
1 cup sour milk (see note), or plain yogurt or buttermilk
1/2 cup honey
1/2 cup peanut butter
2 large eggs
1/3 cup vegetable oil
1/4 cup brown sugar
1 tsp vanilla
1/2 cup strawberry jam

~ Preheat oven to 400 degrees. Line muffin cups with muffin papers.
~ In small bowl, stir together flour, wheat germ, baking soda and salt.
~ Using electric mixer, beat together sour milk, honey, peanut butter, eggs, oil, brown sugar and vanilla. Beat until smooth. Beat in flour mixture.
~ Fill each muffin cup about 1/4 full with batter. Drop about 1 tsp. jam in middle of batter in each muffin cup. Fill muffin cups with remaining batter, covering strawberry jam.
~ Bake muffins about 20 mins. or until tester inserted into center comes out clean. Transfer to rack to cool.
Note: To make sour milk, add 1 tsp lemon juice or vinegar to 1 cup room-temperature milk, and allow to sit for 10 mins.

[bell_peaches]

:eek: OH NO ran out of printer paper.Thanks so much everyone now i am really HUNGRY and gaining more weight :eek:

[Jolie Rouge]

Eggplant Spread

1 eggplant
1 medium onion peeled and diced
2 garlic cloves minced
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. oregano
Salt and pepper to taste
2 Tbsp. parsley

Bake eggplant at 350 degrees for 30 - 35 minutes. Peel and dice eggplant. Place eggplant and remaining ingredients in a food processor and blend. Chill until ready to serve. Serve with crackers or small pieces of bread.


Arugula Salad

1/2 lb. Arugula
1 fresh yellow pepper thinly sliced
1/2 cup fresh mushrooms sliced
1/4 cup green onions sliced
2 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper

Place washed Arugula, yellow pepper, mushrooms and green onions in a large bowl. Combine dressing ingredients and shake well. Pour over salad and lightly toss. Serve immediately.


Grilled Butterflied Leg Of Lamb

1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional)

Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours. Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.


[Roasted Garlic Potatoes

2 lbs. yellow potatoes washed and quartered
2 - 3 garlic cloves minced
1/2 cup olive oil
3 Tbsp. lemon juice
2 tsp. oregano
Salt and pepper to taste
Nonstick cooking spray

Spray large baking pan with cooking spray. Place potatoes in pan. Combine remaining ingredients and pour over potatoes. Bake for 45 minutes or until tender and brown.


Gingerbread

1/4 pound butter softened
1/4 cup brown sugar
3/4 cup molasses
1 tsp. ground ginger
2 tsp. cinnamon
1 tsp. nutmeg
1/4 cup milk
2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs beaten
1 tsp. orange zest

Grease and flour 9-inch round cake pan. Mix butter and brown sugar together, add molasses, ginger, cinnamon, nutmeg and milk. Sift together flour, baking soda, baking powder and salt. Add eggs, orange zest and butter/sugar mixture and mix well. Pour into pan and bake at 350 degrees for 30 - 35 minutes. Serve with whipped topping.

[Jolie Rouge]

Seafood Crepes

BASIC CREPES (24):
8 extra large or 10 large eggs
1-1/2 cups milk
1-1/2 cups water
1/2 teaspoon salt
6 Tablespoons vegetable oil
2 cups plus 4 Tablespoons all-purpose flour
6 Tablespoons butter or vegetable oil, divided

TO PREPARE CREPES:

Crack eggs into a food processor, blender or electric mixer. Beat well and add milk, water, salt, 6 Tablespoons oil, and flour; blend well. Cover and chill batter for two hours. Rub the inside of a six-inch skillet or crepe pan with 1/2 teaspoon butter. Warm pan over low heat for one minute. Remove from heat and wipe pan with paper towels. Repeat the process with an additional 1/2 teaspoon butter. The pan will now be seasoned and the crepes should not stick. Stir the chilled batter until smooth. Add 1/4 teaspoon butter to pan over medium heat, tilting back and forth to coat bottom and sides evenly. Pan is hot enough when drops of water splashed into it sizzle. Pour 2 to 3 Tablespoons batter into pan; quickly rotate pan so that batter spreads over entire surface. Experience and the pan size will determine the exact amount of batter needed for each crepe. As soon as bubbles cover the surface, loosen one edge of the crepe with a spatula. If the underside is lightly browned, immediately flip the crepe and lightly brown the other side. Slide crepe from pan onto a plate. Crepe should be very thin but intact. Prepare subsequent crepes in same manner, using 1/8 teaspoon butter until crepes no longer stick to pan. Crepes can be stacked and kept warm on middle rack of oven until ready to fill. They may also be covered, refrigerated, and reheated. To freeze, stack crepes with sheets of waxed paper between each, and wrap with freezer foil.

INGREDIENTS SEAFOOD FILLING:

1/2 cup butter
1/2 cup chopped green onions
1/2 cup mushrooms, sliced
1 (3-ounce) package slivered almonds
1 pound lump crab meat
1-1/2 pounds shrimp, cooked and chopped
1/2 cup cream sherry
salt and white pepper, to taste
garlic salt, to taste
chopped parsley, to taste

SWISS CHEESE SAUCE:

1/4 cup cornstarch
2 cups half and half cream, divided
1 cup cream sherry
2 cups heavy cream
3 cups grated Swiss cheese, divided
2 Tablespoons butter

TO PREPARE:

Prepare crepes and set aside. To make seafood filling, briefly sauté onions, mushrooms, almonds, and crab meat in butter. Add remaining ingredients and heat thoroughly for two minutes. Set aside while preparing sauce. Combine cornstarch and 1/4 cup half and half cream, blending well. Boil sherry until reduced by half. Add cornstarch mixture, remaining half and half cream, and heavy cream; cook, stirring constantly, until thickened. Add 2 cups cheese and stir until melted. Mix half of sauce with filling. Spoon 2 Tablespoons mixture on each crepe and roll up. Place seam side down in buttered baking dish. Cover with remaining sauce, sprinkle with remaining cheese, and dot with butter. Bake in preheated 400 degree oven for 20 minutes.

SERVINGS: 12




Favorite Fruit Salad

1 pkg. (4-serving size) Pistachio Flavor Instant Pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1 cup Miniature Marshmallows
1/2 cup chopped Pecans
1-1/2 cups (1/2 of 8 oz. tub) thawed Cool Whip


MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover.

[the fugative]

:D


KITCHEN HERBS

Fresh-picked herbs always taste better than store-bought ones. Grow the herbs you use most frequently for cooking in a container or garden close to the kitchen door, if possible. Here are some common herbs for cooking:



Basil:spicy-sweet popular herb -- from cinnamon to Thai sweet. 'Genovese' is the top basil for Italian cuisine. Greek Mini makes a good container plant.

Chives: Although garlic is the Herb of the Year, many growers favor milder garlic chives because it's a "no fuss, no muss" perennial. Snip chive leaves into salads, soups, pasta, chicken and fish.

Mint: The fresh smell and taste of old-fashioned mint can't be beat in an herb garden. The many varieties include candy mint, chocolate mint, orange mint and peppermint. Spearmint is ideal for tea, mint jelly and mint juleps. But be sure to contain mint or it will spread.

Oregano: Peppery-flavored Greek oregano is used in tomato sauces and to season meats and vegetables. Creeping oregano works well in a pathway or rock garden.

Parsley: The feathery-textured herb (curly and Italian are favorites) adds a tangy flavor to soups, sauces, salads and dressings. Japanese parsley, which is catching on with local growers, is a blend of Italian parsley and celery leaves.

Rosemary: A spicy-piney flavored tender perennial that seasons almost any food. Grow in a pot (which can be buried in the ground) in the summer and bring it indoors in the winter.

Sage: This evergreen herb with a strong flavor comes in many varieties. 'Berggarten' from Germany is a hit with cooks (especially for turkey stuffing), pineapple sage sweetens desserts.

Thyme: A fragrant, dense, low-growing groundcover with tiny flowers that can carpet a garden or accent pathways and rock gardens. French thyme has the best flavor for meats and vegetables.



:p

[Jolie Rouge]

Southern Fried Corn

3 to 4 strips of bacon
1 onion, chopped
1 green pepper, cut into strips
4 ears of corn, kernels cut off cob, or
1 can (16-ounces) whole-kernel corn, drained, or
1 package (10-ounces) frozen corn, thawed

Fry bacon and remove from skillet. Add onion and green pepper to bacon drippings and sauté until onion is clear. Stir in corn. Cover and simmer 5 minutes. Garnish with crumbled bacon.

SERVINGS: 4

[Jolie Rouge]

Burgundy Ham with Green Grapes

1 Tablespoon butter
2 Tablespoons sugar
Dash ground ginger
1 ham slice, 1-1/2 inch thick
3/4 cup Burgundy wine
1 Tablespoon corn starch
1/4 cup cold water
1 cup seedless green grapes


Melt butter in large skillet. Sprinkle in sugar and ginger. Brown ham quickly on both sides. Remove ham from skillet and set aside. Blend wine, cornstarch and cold water; add to sugar mixture remaining in skillet. Cook and stir until mixture is boiling and thick. Return ham to sauce; cover and cook over low heat until done (about 15 minutes), turning one time. Add grapes; cover and cook 1 or 2 minutes longer. Serve grape sauce over ham.

SERVES: 4

[the fugative]

:D


Smoky Chili Crackers


These crackers smell deliciously of cumin as they bake, and they turn a very attractive deep golden orange. Serve them with guacamole, or salsa, or chile con queso. Chipotle powder (available in grocery stores) gives the crackers a pleasing, smoky flavor; use Tabasco if you can't find chipotle powder


• 1 1/2 c. flour

• 1/2 c. yellow or white cornmeal

• 2 tbsp. tomato powder, or 1 tbsp. tomato paste

• 1 tbsp. nonfat dry milk

• 1 tsp. ground cumin

• 1/2 tsp. baking soda

• 3/4 tsp. salt

• 2 tsp. sugar

• 1/2 tsp. chipotle powder, or 1/4 to 1/2 tsp. Tabasco sauce

• 1/4 c. shortening

• Scant 1/2 c. (about 7 1/2 tbsp.) water

Preheat the oven to 350 degrees.

In a large bowl, whisk together the flour, cornmeal, tomato powder (if you're using tomato paste don't add it just yet), dry milk, cumin, baking soda, salt, sugar and chipotle powder or Tabasco sauce. Cut in the shortening (and tomato paste, if you're using it), then add enough water to make a workable dough. Gather the dough into a ball and divide it into two pieces.

Working with one piece at a time, roll the dough on a lightly floured surface to 1/8-inch thickness. Cut it into 1 1/2-inch squares, place on baking sheet and bake the crackers for 20 minutes. Remove them from the oven and cool on the pan. Store in an airtight container.

:p

[Jolie Rouge]

Goat Cheese and Herb Spread

2 cups goat cheese
1/4 cup butter, softened
2 Tbsp. fresh parsley, chopped
2 Tbsp. chives, chopped
1/2 tsp. paprika
1/2 tsp. oregano
1 tsp. caraway seeds

Combine goat cheese and butter and mix well. Add parsley, chives, paprika, oregano and caraway seeds and mix well. Serve with crackers, bread or raw vegetables.


Chicken Korma

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside. Melt butter in a large saucepan and brown onions, add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.



Cucumber, Tomato and Onion Salad

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Chill for about 1 hour before serving.


Bread and Butter Pudding

1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off bread slices and butter both sides of the bread slices. Place 4 slices at the bottom of the baking dish. Combine raisins, currants and cinnamon together and toss. Place half the mixture over the 4 bread slices. Add 4 more buttered bread slices and the other half of raisins and currants. Top with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed. Pour mixture over bread and raisin mixture. Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid. Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer. Serve warm.

[flute]

Potato croquettes
4-5 cooked, peeled taters
4 egg yolks, beaten separated
1/8 ts. nutmeg (or dash)
Salt, & pepper to taste
3 TB flour
3 TB bread crumbs
Vegetable. Oil for deep frying

1) Mash potatoes while still warm.
2) Add 2 egg yolks, nutmeg salt & pepper, blend well.
3) Shape into 1” thick logs, cut into 2” lengths.
4). Coat each in flour, dip in remaining yolks, then roll in bread crumbs. Place on wax paper lined baking sheets.
5) Heat oil, fry few at a time. Till golden. Remove with slotted spoon, drain on a paper towel.

Variations: Shape into long logs, balls or cones.
Roll into almonds before bread crumbs, or crushed cellophane noodles, or vermicelli instead of bread crumbs.
Double fry by frying 1-3 minutes, remove, drain & refry.

Egg Vermicelli
1 egg
2 TB all purpose flour
Salt to taste
1/8ts or dash of nutmeg

1) Beat egg until foamy.
2) add flour, blend. Season
3) Press egg mixture through strainer into hot simmering soup. Cook 5 minutes.

Thousand island dressing
1 C mayo
¼ C prepared chili sauce
1 TB minced green onion
2 TB minced green or red bell pepper
1 hard cooked egg, finely chopped
1 TB minced parsley
1) Stir together first 2 ingredients, in med bowl, add all other ingredients together.
2) Cover & fridge 2-3 hours spoon over salad.
Makes about 1 1/3 C

To coat: dip in flour, then egg then bread crumbs

Braciole can be filled with: Mustard bacon, onion & pickles
OR cream cheese, mushroom, leek thyme, pepper, salt, butter olive oil.
OR Swiss cheese, garlic sage & spinach
OR sauerkraut, pepper, parsley, salt, butter & pepper

Pizza Burger
Top burger with spaghetti or pizza sauce, and mozzarella cheese.

Stuffed Tomatoes
Cut lids off tomato, set aside. Scoop out pulp & seeds, discard.
Season inside of tomato (with salt & pepper)
Turn upside down on paper towel to drain
Cook meat & seasonings. (a good idea for a filling is, bacon, lettuce, mayo, kind of like a backwards BLT)
Fill tomatoes & replace tops. Place in greased baking dish 375 F for 25 minutes.

Shape ground beef into Meat Logs instead of meatballs, shape like logs, for stew, or as you would use meatballs.
Use melon baller for potatoes & carrots for your stew.

Garlic Butter
Thinly slice 1-2 cloves or press through garlic press add 1/3 C melted or clarified butter. Cook 1 minute to release garlic flavor. Serve over shrimp.

Almond butter
Sauté 2-3 TB sliced almonds in 1/3 C clarified butter until all are golden brown. Serve over poultry.

Bread crumb butter
Brown 5 TB plain or seasoned bread crumbs in 1/3 C melted, clarified, or brown butter. Spoon over cauliflower.

Béchamel sauce
2 TB butter & 2 TB flour
1 C half & half or milk
Salt & white pepper to taste
Melt butter, add flour, stir till smooth & thick, add cream slowly, cook till thick.
Variation: when thick, add 1 TB Dijon mustard.

Mornay sauce
Prepare béchamel. When chickens, remove from heat, add ½ C parmesan cheese.
Variations: Use ¼ C parm & ¼ C swiss cheeses.
Or 1 C sharp cheddar & paprika to taste.
Serve with pasta or veggies.

Egg flan
2 eggs
½ C warmed milk
Salt to taste
1) beat eggs in bowl till foamy. 2) add hot milk & salt & beat until well blended. Place in heat proof a gratin dish or pie plate over, not in pan of simmering water. Pour egg mixture into dish. 4) Cover & cook over medium heat 30-40 minutes, until flan is firm.
5) Run tip of sharp knife around inside edge of dish. Then invert onto work surface.
6) Cut into strips, then small pieces.
Variations: Add any/all to eggs before cooking:
Chopped spinach
Pieces of nuts/almonds
Herbs
Mushrooms
Paprika or curry powder

[the fugative]

:D


Sautéed Goat Cheese Patties


• 1 c. goat cheese

• 1/4 c. fine bread crumbs

• Freshly ground black pepper

• 1 to 2 tbsp. olive oil

• Mixed greens

• Little toasts or English muffins, olives, radishes, cucumbers and/or tiny cherry tomatoes for garnish, optional

Place about 2 tablespoons cheese on a piece of plastic wrap. Cover with another piece of plastic wrap and gently pat and "massage" into a circle 2 inches in diameter and 3/4 inch thick. (You can skip the plastic wrap and just use your hands. Dampen them first, though, so the cheese won't stick.)

Place the bread crumbs on a plate, grind in some fresh black pepper and stir to mix in the pepper. Press the cheese patties into the crumbs until coated on both sides and around the edges.

Place a heavy nonstick skillet over medium heat for about 2 minutes. Add 1 tablespoon olive oil, wait about 30 seconds, then swirl to coat the pan. When the skillet is very hot, add the coated cheese patties and sauté for about 2 to 3 minutes on each side, or until golden brown. When they're done to your liking, transfer the sautéed patties to a plate lined with a double thickness of paper towels.

Serve hot or very warm on a bed of mixed salad greens, topped with freshly ground black pepper and garnished with little toasts or English muffins, olives, radishes, cucumbers and/or tiny cherry tomatoes


:D

[VenusA423]

Mexican Turkey Stuffed Shells

1 lb. ground turkey
1/2 cup chopped onion
1/4 cup fresh cilantro, chopped
1 tsp garlic, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1 cup nonfat ricotta cheese
18 jumbo pasta shells
2 (10 oz) cans mild enchilada sauce
1/4 cup shredded Monterey Jack cheese

~ In a large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey mixture.
~ In 2-quart oblong, glass baking dish, pour one can of enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining can of enchilada sauce over shells and cover tightly with foil. Bake at 375 degrees. for 1 hour to 1 hour 15 mins. or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
Makes 6 servings.

[VenusA423]

Easy Cheesy Chicken

6 skinless, boneless chicken breast halves
salt & pepper to taste
1 tsp garlic powder
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can condensed cream of Cheddar cheese soup
1 (8 oz) container sour cream

~ Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in crockpot.
~ In a medium bowl, mix together cream of chicken, mushroom, and Cheddar cheese soups and add to chicken.
~ Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

[the fugative]

:D


TRES LECHES CAKE


Milk Cake, see recipe

Tres Leches Milk Mixture or Cajeta, see recipes

Macerated fruit or jam filling, optional

Whipped Cream Topping or Meringue Topping, see recipes

To soak cake: Split completely cooled cake in 2 layers. Using fork or sharp knife, poke several holes in 1 cake layer. Pour about one-third of milk mixture over cake layer. (Note: Cake will let you know when it's had enough — it will refuse to soak up more.) Refrigerate until firm.

To assemble: Spread soaked layer with filling of choice. Place next layer on top. Press down. Poke with holes. Pour more milk mixture on cake layer. (Note: You may not need all of milk mixture. Any remaining milk mixture can be poured over individual servings.) Refrigerate until firm.

To decorate: Using icing spatula or pastry bag, decorate top and sides of cake with whipped cream or meringue. Chill cake until ready to serve.

To serve: Brown meringue with flame from blow torch or place in super-hot oven just until points caramelize.

Nutrition information: One serving (without filling and using whipped cream topping and milk mixture) provides 770 calories (48 percent calories from fat), 16 grams protein, 87 grams carbohydrates, 41 grams fat, 285 milli-grams cholesterol, 300 milligrams sodium, trace fiber.

MILK CAKE

Makes 10-inch cake (16 servings).

2½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

1 cup milk, room temperature

Finely grated zest of 1 lime

1 teaspoon vanilla extract

¾ cup butter, at room temperature

1½ cups sugar

9 eggs, separated, at room temperature

1/3 teaspoon cream of tartar

To prepare oven, pan: Preheat oven to 325 degrees. Grease 10-inch springform pan.

To make cake: Sift together flour, baking powder and salt. Set aside. Combine milk, lime zest and vanilla. Set aside. In mixing bowl, cream together butter and sugar until light and fluffy. Add egg yolks, 1 at a time. Beat for 3 minutes with mixer at high speed. Using spatula, alternately fold in dry and wet ingredients, in 4 separate increments. In separate mixing bowl, whip egg whites at medium-high speed until foamy. Add cream of tartar. Increase speed. Whip until stiff but not dry. Gently fold one-quarter of whipped egg whites into batter. Fold in remainder, being careful not to deflate air in mixtures.

To bake cake: Deposit batter into pan. Bake for 50 minutes or until top is golden and toothpick inserted into center of cake comes out clean. Cool cake completely.

Nutrition information: One serving provides 270 calories (41 percent calories from fat), 6 grams protein, 35 grams carbohydrates, 12 grams fat, 145 milligrams cholesterol, 125 milligrams sodium, trace fiber

TRES LECHES MILK MIXTURE

Makes enough for 10-inch cake.

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

1 cup heavy cream or milk or Cajeta (see recipe)

In saucepan, combine evaporated milk, sweetened condensed milk and heavy cream. Stir. Scald over medium heat. Remove from heat. Let cool.

CAJETA

This is different from the thick caramel mixture commonly sold in jars as dulce de leche. This cajeta should be golden brown and pourable, with the consistency of a thin chocolate sauce that will soak into the cake. Goat milk has a distinctive musky flavor and can be found at Trader Joe's and other markets. Piloncillo is a raw Mexican sugar available in cone form in most supermarkets.

Makes approximately 1 cup.

1½ cups goat milk

½ cup sugar, piloncillo if possible

1½ teaspoons honey

½ teaspoon baking soda

1 tablespoon water

In heavy-bottomed saucepan, combine goat milk, sugar and honey. Bring to a simmer, stirring. Dissolve baking soda in 1 tablespoon water. Remove saucepan from heat. Add baking soda mixture, stirring to keep mixture from bubbling. Return pan to heat. Reduce flame. Simmer steadily, stirring regularly, for 30 minutes or until mixture reduces by half.

WHIPPED CREAM TOPPING

A couple of tablespoons sour cream added at the end lends tang.

Makes enough for 10-inch cake.

2 cups heavy whipping cream, well chilled

½ cup sugar

½ teaspoon vanilla extract

2 tablespoons sour cream, optional

In well-chilled bowl, whip cream until soft peaks form. Slowly add sugar. Whip until stiff. Add vanilla extract and sour cream in final few seconds of whipping.

MERINGUE TOPPING

Makes enough for 10-inch cake.

¾ cup water

½ cup sugar

Juice of 1 lime

6 egg whites

Pinch of salt

1/3 teaspoon cream of tartar

In heavy-bottomed saucepan, combine water, sugar and lime juice. Bring to a boil over medium-high heat. When syrup begins to boil, begin whipping egg whites at medium-high speed. When foamy, add cream of tartar and salt. Continue whipping at high speed until soft peaks form. When syrup registers 238 degrees on candy thermometer (soft-ball stage), reduce mixer speed. Pour syrup into whipped egg whites in slow, steady stream, aiming for sides of mixer bowl and away from whip. Turn mixer up to medium-high speed. Whip for 6 minutes or until meringue is stiff.

:p

[Jolie Rouge]

Mexican Tortilla Casserole

This literally takes about 5 minutes to assemble. It's so easy. All you do is open the containers and assemble. Serve with taco chips for an easy meal. Everyone in the family loves it. Even the non-cook in the family can make this one!

Makes 6 servings

3 large flour tortillas
20 oz. seasoned shredded chicken (cooked - Old El Paso is one brand)
1 can Rotel diced Mexican tomatoes
1 15-oz. can Kuners Southwestern Pinto beans
1/2 can Kuners Picante beans
1 small can enchilada sauce (hot or mild)
1-1/2 cups of shredded Mexican cheese divided

Grease a 9-inch square Pyrex casserole dish. Spread on tortilla on the bottom and up the sides. Spread half of the meat in the bottom of the dish. Next layer on half of the Rotel tomatoes, the Southwestern beans and half a cup of cheese. Now place the next tortilla on top. Press down to take out some of the air in between the layers. Spread the second half of the meat, the other beans, the other half of the tomatoes and another half cup of grated cheese. Finally, place the third tortilla on top. Press down as before and this time take the edges of the tortilla and fold them inside the edge of the pan sort of like you would a pie crust. Just slide them down the inside edge. Top with the enchilada sauce and the last half cup of cheese.

Bake 30 minutes at 350 degrees,

Let sit 10 minutes before cutting.

[Jolie Rouge]

Twenty-Four-Hour Salad

3 egg yolks
2 Tablespoons sugar
3 Tablespoons vinegar
Dash of salt
2 Tablespoons reserved pineapple juice
1 Tablespoon margarine
2 cups quartered marshmallows
2 cups pitted Queen Anne cherries, drained and diced
2 cups mandarin orange sections, drained
1/4 cup blanched slivered almonds
1/2 pint whipping cream, whipped

Cook egg yolks, sugar, vinegar, salt, pineapple juice and margarine in double boiler, stirring constantly until thick. Let cool. Fold in marshmallows, fruits, almonds and whipped cream. Let stand in refrigerator at least 24 hours.

SERVES: 10 - 12


Chocolate Crunch Pie

1/3 cup margarine
1 cup (6-ounces) semisweet chocolate chips
2-1/2 cups crisp rice cereal
1 pint ice cream
Ice cream toppings

Melt the margarine and chocolate chips in a heavy saucepan over low heat. Remove from the heat. Stir in the cereal until completely coated. Press over the bottom and up the side of a buttered 10-inch deep-dish pie plate. Chill, covered, for 30 minutes. Fill with your favorite ice cream. Drizzle with your favorite ice cream toppings.

Note: Try such combinations as chocolate chip ice cream drizzled with creme de menthe and chocolate fudge sauce. Or, try butter pecan ice cream drizzled with caramel sauce and chocolate syrup.

SERVES: 8

[flute]

Praline Meltaway Biscuits

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 1/4 cups Original Bisquick® mix
2/3 cup milk or cream
2 tablespoons granulated sugar

1. Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups.

2. Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.

3. Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.

Makes 12 biscuits

To decorate a cake:

On a surface dusted with confectioners' sugar & w/dusted fingers, shape marshmallow "dough" into pumpkins (or other figure), with mouth & eyes. Or roll dough out to 1/8 " thickkess; cut out shapes with 1 1/4 " cookie cutters. (pumpkins, leaves & acorns)

Top a cookie, cake or cup cake with the figures you made.

[flute]

Honey Glazed Carrots
1 lb medium carrots, peeled, or 1 lb baby carrots
2 TB water
1 TB honey
1 ts butter
1/4 ts nutmeg or coriander

1) Cut the carrots in half lengthwise & then crosswise into 2" pieces. Or, cut baby carrots in half lengthwise. In a large skillet cook carrots, covered in a small amount of boiling water for 8-10 minutes or until crisp tender. Drain.

2) Add 2 TB water, holney, butter & nutmeg or coriander to the skillet. Stir to combine. Bring tro a gentle boil & cook about 2 min more, stirring often, until carrots are glazed. Season to taste with salt.

[VenusA423]

Honey Glazed Carrots

That might be a way that I'd actually eat cooked carrots. :p Might have to try it sometime.

[Jolie Rouge]

Confetti Rice

1 cup raisins
3/4 cup long grain white rice
3/4 cup brown rice
1/2 cup wild rice
1-1/2 cups chicken stock
6 Tablespoons unsalted butter
6 Tablespoons chopped onion
2-3/4 cups chicken stock
1/2 cup shredded carrot {Note: A large carrot will yield one cup of shredded carrot.}
3 Tablespoons unsalted butter
1 cup pine nuts, toasted
1/2 cup chopped fresh parsley


Plumb the raisins in enough hot water to cover in a bowl; drain. Rinse the white rice, brown rice and wild separately and drain. Combine the wild rice and 1-1/2 cups stock in a saucepan and mix well. Cook, covered, for 35 to 40 minutes or until tender. Heat 3 Tablespoons of butter in each of 2 separate saucepans until melted. Add 3 Tablespoons chopped onion to each saucepan. Sauté until tender. Add the white rice and 1-1/4 cups of the chicken stock to 1 saucepan and mix well. Add the brown rice and the remaining 1-1/2 cups stock to the remaining saucepan and mix well. Bring both saucepans to a boil; reduce heat to simmer. Simmer the white rice, covered, for 20 minutes and the brown rice, covered, for 1 hour. Sauté the carrot in 3 Tablespoons butter in a skillet. Combine the white rice, brown rice and wild rice in a bowl and mix well. Stir in the raisins, carrot, pine nuts and parsley. Spoon into a serving bowl.

Note: Try substituting dried cherries or cranberries for raisins and/or pecans, walnuts, or almonds for pine nuts.

SERVINGS: 8

[the fugative]

Asparagus Wrapped in Crisp Prosciutto


• 1 lb. asparagus, medium thickness (about 16 spears)

• 1/2 lb. prosciutto, sliced medium-thin, about 16 slices from the smaller end

• 1 tbsp. olive oil

Preheat the oven to 450 degrees. Cut off the bottom 1 to 1 1/2 inches of the asparagus spears and, if the spears are thick, peel them. Wrap a slice of prosciutto around each spear spiraling upward, with the fatty stripe of the ham at the bottom so it creates a barber pole effect up the spear.

Line a jellyroll pan with aluminum foil and smear it lightly with the olive oil. Arrange the wrapped spears in the pan and place in the oven. After 5 minutes, shake the pan vigorously to turn the spears. Roast another 5 minutes and shake again. Roast until the asparagus is very tender and the prosciutto is somewhat crisp, about 15 minutes total. Serve immediately.

:D


Asparagus In Sauce Mimosa


• 2 eggs

• Salt

• 2 lb. fat asparagus

• 2 tbsp. minced parsley

• 1 tbsp. minced mixed herbs (preferably a mix of chives, tarragon and chervil)

• 1 tbsp. lemon juice

• 1 tbsp. sherry vinegar

• 3 tbsp. olive oil

Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the eggs sit in the water until they are cool enough to handle.

Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, 4 to 5 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.

When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add one-fourth teaspoon salt, then taste and add more if needed.

Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swath across the middle of the spears. Serve at room temperature.

:D

[Jolie Rouge]

How is Dad ?

[Jolie Rouge]

Spicy Vegetable Dip

8 oz. cream cheese, softened
8 oz. sour cream
1 clove garlic, minced
1/2 cup sharp cheddar cheese, grated
2 Tbsp. green onions, chopped
1 jalapeno pepper, seeded and diced
1/2 tsp. Tabasco sauce
1 tsp. ground cumin

Combine all ingredients together in a small bowl. Chill for several hours before serving. Serve with raw vegetables or crackers.


Reuben Sandwiches

12 slices rye bread
12 slices Swiss cheese
2 pounds corned beef, sliced thin
2 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Butter

Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until brown. Slice and serve.



Warm German Potato Salad

3 pounds red potatoes, sliced
1/2 pound bacon, cooked until crisp and crumbled, reserve grease
1 large onion, diced
3 Tbsp. flour
1/ 3 cup vinegar
1 Tbsp. sugar
2 Tbsp. brown mustard
1/4 cup water
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Boil potatoes in water until just tender, drain and set aside. After frying bacon, saute onion in the bacon grease. Remove onion from grease and add to the potatoes. Add flour to bacon grease and stir until smooth. Add vinegar, sugar, brown mustard, water and salt and pepper and simmer until mixed well. Pour this mixture over the potatoes and mix well. Stir in parsley and crumbled bacon and serve warm.



Creamy Banana Cheesecake

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 and 3/4 cup milk
1 - 3 oz. package instant banana pudding mix

Combine cream cheese, vanilla and sugar and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture.

Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.

[flute]

Gravy

1/2 cup all-purpose flour
1 cup water, (or milk) or as needed
½ C meat drippings
Salt & pepper, to taste

1) Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
2 Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.

I finally found a gravy recipe *jumps up & down*
We liked this recipe, I hope you all enjoy too!

[the fugative]

:D


Skillet-Baked Macaroni


• 2 tbsp. corn, peanut or olive oil

• 1/2 lb. ground turkey, preferably dark thigh meat

• 1 small yellow onion, chopped

• 2 cloves garlic, finely minced or crushed

• 1 to 2 tsp. fresh chopped basil or rosemary

• 1 1/2 to 2 c. tomato sauce

• 1 1/2 tsp. salt

• Freshly ground black pepper

• 8 oz. elbow macaroni, or small ziti or fusili pasta

• 2 c. whole milk

• 2 medium eggs

• Freshly ground black pepper

• 1/4 tsp. ground nutmeg or ground cloves

• 1/2 c., or more, good-quality hard cheese, such as Pecorino Romano or Parmesan cheese, grated

Heat the oil in a medium skillet. Add the ground turkey, onion, garlic and basil or rosemary and sauté, stirring over medium heat, until the pink disappears and turkey is crumbly, about 5 minutes.

Add the tomato sauce, salt and pepper and cook over low heat for about 20 minutes, stirring occasionally.

Meanwhile, fill a large stock pot with 5 to 6 quarts of salted water, bring to a rolling boil, add the pasta and cook according to package directions until just tender, making sure not to overcook the pasta. Drain immediately, and rinse with cold water.

Preheat oven to 375 degrees. In a large bowl, combine the milk, eggs, black pepper and nutmeg or cloves. Beat briskly until well-blended. Lightly oil a 12-inch heavy skillet, preferably cast iron, or a 3-quart oven-proof casserole dish.

Combine the drained macaroni and turkey and spread in the bottom of the pan. Pour milk and egg mixture over the pasta and generously sprinkle the top with grated cheese.

Set the pan on the bottom shelf of the oven and bake for 25 to 30 minutes or until hot and bubbly and the cheese is melted and the sauce is set. Remove the casserole from the oven and let stand 10 minutes before cutting into wedges.

:D

Macaroni and Cheese


• 8 oz. elbow macaroni

• 2 to 3 tbsp. peanut or corn oil or unsalted butter

• 1 small yellow onion, finely chopped

• 1/4 tsp. ground nutmeg

• 1/8 tsp. cayenne pepper

• Freshly ground black pepper

• 1 tsp. salt

• 2 tbsp. flour

• 2 1/2 c. whole milk

• 1 tsp. spicy mustard or 1/2 tsp. dry mustard powder

• 2 to 3 c. grated sharp Cheddar cheese, white or yellow, divided

Fill a large stock pot with 5 to 6 quarts of salted water, bring to a rolling boil, add the macaroni and cook according to package directions. Drain immediately, and rinse with cold, running water. Set aside.

Preheat oven to 375 degrees. Oil a 2- to 2 1/2-quart ovenproof casserole dish and set aside.

Heat the oil or butter In a medium saucepan. Add the onion, nutmeg, cayenne, black pepper and salt and sauté over medium low heat for 4 or 5 minutes or until the onions are tender and translucent. Sprinkle the flour over the onions and cook, stirring, 2 or 3 minutes longer. Stir in the milk and mustard, whisking until well-blended.

Increase the heat to medium-high and bring the sauce to a gentle boil. Stir in 1 to 2 cups of the cheese to the milk mixture, mixing well, leaving 1 cup for the topping. Reduce the heat to low and cook, stirring, for about 5 minutes.

Add the macaroni to the cheese sauce and mix well. Pour the mixture into the baking dish and sprinkle with the remaining cheese.

Place the dish on the bottom shelf of the oven and bake for 30 minutes or until hot and bubbly and the cheese is melted, and the top is lightly browned at the edges. Let stand a few minutes and then serve immediately.

:D

[the fugative]

:D


WOLFGANG PUCK


RHUBARB AND STRAWBERRY CRUMBLE

Makes 8 servings.

Rhubarb-strawberry filling:

1 pound rhubarb stalks (approximately 8 stalks), trimmed and cut into 2-inch pieces

2 pints large ripe strawberries, stemmed and quartered

2 tablespoons unsalted butter, cut into small pieces, plus extra for preparing baking dish

½ cup sugar, plus extra for preparing baking dish

2 tablespoons all-purpose flour

1/8 teaspoon ground ginger

½ vanilla bean, split and scraped

2 tablespoons lemon juice

Crumble topping:

2 ounces unsalted butter, at room temperature

½ cup all-purpose flour

½ cup light brown sugar

½ cup rolled oats

½ teaspoon ground cinnamon

1/8 teaspoon salt

1 quart good-quality vanilla or strawberry ice cream, optional

To prepare rhubarb and berries: Trim away and discard any traces of leaves from rhubarb stalks. Cut stalks into 2-inch chunks. Stem and hull strawberries. Cut them lengthwise into quarters. Set berries and rhubarb aside.

To prepare oven, baking dish: Preheat oven to 350 degrees. Place oven rack in center. With some butter, coat bottom and side of 10-inch diameter baking dish or casserole. Sprinkle bottom and side with some sugar. Tap out excess back into rest of sugar.

To make filling: In nonreactive mixing bowl, whisk together ½ cup sugar, flour and ginger. Using small, sharp knife, split vanilla bean lengthwise in half. Using knife tip, scrape tiny seeds from inside vanilla bean into mixing bowl. Add rhubarb, strawberries, lemon juice and 2 tablespoons small butter pieces. Toss together. Empty into prepared baking dish.

To make topping: In clean mixing bowl, combine butter, flour, sugar, oats, cinnamon and salt. Using fingertips, massage and press ingredients together until butter completely blends with other ingredients to form crumbly paste. Sprinkle topping evenly over rhubarb-strawberry mixture in baking dish.

To bake:Put baking dish in oven. Bake for 25 to 30 minutes or until crumble is golden brown and rhubarb-strawberry mixture is bubbling. Remove from oven. Let sit at room temperature for 15 minutes.

To serve: Using large serving spoon, scoop crumble into individual serving bowls. Top each with scoop of ice cream.

:D

[Jolie Rouge]

Split Pea Soup

1-pound dried split peas
8 cups water
1 small onion, chopped
2 carrots, sliced
2 ribs celery chopped
1 clove garlic, minced
1 Tbsp. granulated chicken bouillon
1 tsp. hot sauce
1/2 tsp. dried thyme
1 tsp. sugar
1 Tbsp. lemon juice
1 ham bone
1 cup chopped baked ham
Salt and pepper to taste

Place split peas in a bowl and cover with cold water. Allow to sit for 1 - 2 hours. Drain water from peas and place peas in a Dutch oven. Place 8 cups of water over peas. Add remaining ingredients and simmer for 1 - 2 hours or until peas and vegetables are tender. Serve warm in individual bowls; you may top with grated cheese if you wish.



Baked Pork Loin Chops with Orange rice

2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
1/4 cup chopped pecans
1 Tbsp. lemon juice
2 cups wild rice, cooked
1/2 cup orange juice
1 Tbsp. grated orange rind

Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.


Stuffed Baked Tomatoes

4 - 6 large tomatoes
1/3 cup olive oil
1 and 1/2 cups bread crumbs
1 tsp. marjoram
2 Tbsp. minced fresh parsley
Salt and pepper to taste
1/3 cup Parmesan cheese, grated

Cut the tops off of each tomato and hollow out the pulp and discard. Saute onion in olive oil and add remaining ingredients except cheese. Heat for a couple of minutes and mix well. Remove from heat and stuff each tomato with mixture. Top with Parmesan cheese and bake for 35 - 40 minutes at 350 degrees.

If you are like me and you don't have any fresh tomatoes (remember, I grew a grand total of 5, count 'em 5, from all 8 of my once promising plants), then you can save all of the calories in this dish because you won't be able to make it. Actually, you can use store-bought tomatoes with this recipe but it won't be as tasty.

Apple Crisp

1/4 cup sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
Pinch of salt
8 cups Granny Smith apples
2/3 cup regular oats
1/2 cup brown sugar
1 Tbsp. flour
1/4 cup butter, melted

Combine sugar, cinnamon, cornstarch and salt and mix well. Peel and slice apples and place in and 8 x 8 baking dish. Sprinkle with sugar mixture. Combine oats, brown sugar and flour and sprinkle over apples. Drizzle melted butter over apple mixture and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.

[Jolie Rouge]

Earthquake Cake Recipe???
Does anyone have a recipe for an Earthquake cake? I know you use pecans, creamcheese, box cake mix, but dont have a clue as to how much you need of each.

TIA





Re: Earthquake Cake Recipe???

1 cup pecans
1-1/2 cups coconut
1 box German Chocolate cake mix
1 box powered sugar
One 8-ounce package cream cheese
1 stick butter
2-1/2 teaspoons vanilla

In bottom of 9 x 13-inch pan, place pecans and coconut. Mix box of German Chocolate cake mix, per directions. Pour over pecans and coconut. Combine powered sugar, cream cheese, butter, and vanilla. Drop by small spoonfuls onto top of cake. Bake at 350 degrees for 60 minutes.

www.virtualcities.com/ons/ar/e/are46012.htm





Re: Earthquake Cake Recipe???

I've made this & it's really good. It's called Earthquake Cake because it will "erupt" in the oven...lol. The first time I made it, I had one big mess in the oven. Just make sure your pan is big enough, & put something under it to catch spillover. I always put my cake pan on a cookie sheet, lined with foil. Plus I put a sheet of foil on the oven rack. I never want another mess like the first time. Everyone loves this cake.
__________________



I can't wait to try this !

[jaybird]

Buca di Beppo Shrimp Scampi

Serves 4-6
Butter 4 ounces
Olive Oil 1 fluid ounce
Shrimp 20
Garlic 1 tablespoon, chopped
Garlic 2 tablespoons, sliced
Shallots 1 tablespoon, chopped
Salt ½ teaspoon
Ground black pepper ½ teaspoon
Chopped parsley 1 teaspoon
Sage 2 tablespoons, chopped
White Wine 4 fluid ounces
Lemon juice 2 fluid ounces
Heavy Cream 1 fluid ounce

Combine butter and oil in a pan over medium heat. Add shrimp and sauté until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage. Toss mixture and add white wine, then lemon juice, stirring well. Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir. Return shrimp to pan and toss to coat. On a large platter, place shrimp covered with sauce and garnish with lemon wedges.

[Jolie Rouge]

Cold Avocado Soup

1 large avocado
1 Tablespoon lemon juice
1/8 teaspoon salt
1-1/2 teaspoons minced instant onions
5 drops hot pepper sauce
1 cup sour cream
1 can chicken broth
Parsley, chopped for garnish
2 strips bacon, cooked and crumbled for garnish

Combine avocado, lemon juice, salt, onions and pepper sauce in blender. Add sour cream and blend again. Add chicken broth and blend again. Chill well and garnish with chopped parsley and crumbled bacon.

SERVES: 4

[Jolie Rouge]

Pecan Tarts

INGREDIENTS for Cream Cheese Pastry:

1 (8-ounce) package and
1 (3-ounce) package softened cream cheese
1-1/2 cups softened butter
3 cups sifted all-purpose flour

INGREDIENTS for Pecan Filling:

2 eggs, slightly beaten
2 cups light brown sugar
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped pecans


To prepare pastry, beat cream cheese and butter until well blended. Mix in flour. Roll into balls 1-1/2 inches in diameter. Press evenly into tart tins and set aside. Preheat oven to 350 degrees. To make filling, combine eggs, brown sugar, butter, vanilla extract, and salt, mixing well. Sprinkle a few pecans in each pastry shell, and cover with filling. Bake 30 minutes.

YIELDS: 2 dozen cookies

[flute]

I've always done this, but tonight I just got this tip:

Before freezing, add about 1/2 ts of cornstarch in the bag (may need to alter that if you have a lot of cheese) & shake to coat the cheese. THis should help keeping it from forming into a solid mass.

ohh jolie I LOVE avacados. :)

[Jolie Rouge]

Here's a FAST and easy one. This also fits the bill for the low-carb lifestyle eaters, and it's low fat too!

Zippy Szechuan Chicken and Veggies

(Serves 4 and can be doubled or expanded easily)

4 skinless, boneless chicken breast halves cut into 1-inch cubes
4 Tbl cornstarch
2 Tbl vegetable oil or canola oil
3 cloves of garlic minced (jar garlic works fine)
7 Tbl soy sauce (lite, low sodium is good)
2 Tbl rice wine vinegar or white wine vinegar
1 packet of Splenda sweetener (if you're diabetic or low carb; you can also use 1 tsp of sugar instead)
1/3 cup water
6 green onions cut into 1/4-inch disks, white and light green parts
2 handfuls of green beans (Just pick the ends off. Don't cut them up.)
1 cup of pre-cut matchstick-sized carrots (or cut your own)
1 red pepper cut into small chunks
1/4 tsp of cayenne or to taste (This makes it zippy.)

Take the chicken cubes and corn starch and throw them into a plastic bag. A food storage bag is good. Seal it shut or hold it shut and toss around the chicken so it gets coated with the cornstarch. Take your colander and set it in the sink. Dump the chicken and cornstarch into the colander and sift it so the excess cornstarch falls through the openings. Just bounce it around.

Heat your oil in a large saute pan and put in your chicken. (If you use a coated saute pan, you can use less oil.) Cook for 2 minutes until it starts to brown. Add the garlic and continue cooking a total of 4 minutes so the chicken starts to color up some more. Add everything else. Cook another five minutes. Stir regularly. Stop now if you want your veggies crisper. You can cook it a little longer to get the veggies softer if you want.

Serve with rice. I make flavored rice from one of the packets you can buy pretty much ready to eat.

[flute]

Bloody Mary Gazpacho

Chop first 4 ingredients into large chunks:
4 plum tomatoes
1 medium red onion
1 english seedless cucumber, peeled
1 red bell pepper, cored

16oz tomato juice, chilled
1/4 C olive oil
1 1/2 ts worcestershire sauce
1 1/2 ts horseradish
2 TB vodka (opt)

Juice of 1 lemon
1/2 ts dried dill
1/2 ts tabasco
1 clove chopped garlic
salt & pepper to taste
Crackers

Put all ingredients, EXCEPT crackers, in a food processor & pulse quickly to combine. Do not over process as gazpacho is much nicer when chunky. Chill before serving.

Serve with crackers.

Helpful Hints
Gazpacho is a cold mexican soup that is great for a light healthy lunch. It is also delicious when used as a casual outdoor barbeque side dish, an elegant appetizer, or a nice brunch addition when served in a big bowl with celery garnish & a basket of crackers. Sour cream is a classic garnish. Great to take to the beach in small plastic containers. Keep in the cooler.

Can be prepared a day ahead.

[flute]

Zippy Szechuan Chicken and Veggies

I'll fix that for tomorrow nights dinner thanks :)

[Jolie Rouge]

Chicken – Green Noodle Casserole

1 large stewing chicken (about 5 pounds)
1 package (8-ounces) green spinach noodles
1/4 cup butter
1/4 cup flour
1 cup milk
1 cup chicken stock
1 pint sour cream
1/4 to 1/2 cup lemon juice
1 can (6-ounce) mushroom pieces and juice
2 teaspoons Lawry's seasoned salt
1 teaspoon Accent
1/2 teaspoon nutmeg
1/2 teaspoon cayenne
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon parsley flakes
1/2 cup toasted bread crumbs
Parmesan cheese

Cook chicken in seasoned water; remove chicken and save stock (to use in making cream sauce). Cook noodles; drain. Melt butter in a large saucepan. Stir in flour. Add milk and chicken stock. Cook over low heat, stirring constantly until sauce thickens. To the cream sauce add sour cream, lemon juice, mushrooms, seasoned salt, Accent, nutmeg, cayenne, paprika, salt, pepper and parsley flakes. Mix well. Cut chicken into large bite-sized pieces (measure 4 cups). Butter a 3-quart casserole. Place drained noodles in casserole. Add layer of chicken. Pour some sauce over chicken. Sprinkle with bread crumbs and Parmesan cheese. Repeat layers, ending with cheese on top. Heat in 350 degree oven until bubbly, about 25 minutes.

SERVINGS: 8 - 10



Glazed Carrots

1 pound baby carrots
3 Tablespoons butter
1 Tablespoon brown sugar
1 Tablespoon orange juice

Place the carrots in a medium saucepan and cover with water. Bring to a boil. Cook for 15 minutes or until tender; drain. Add the butter, brown sugar and orange juice. Cover and let stand for 5 minutes or until the butter melts. Toss to coat evenly and serve.

SERVES: 6



Cheese Muffins

2 cups sifted flour
4 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
1 cup milk
3 Tablespoons butter, softened
1-1/2 cups shredded sharp Cheddar cheese

Sift together dry ingredients and set aside. Beat egg, milk, and butter until smooth. Stir in cheese. Add to dry ingredients, mixing only until moistened. Fill greased muffin tins 2/3 full. Bake at 350 degrees 30 to 35 minutes.

Hint: Four ounces of cheese equals 1-1/2 cups shredded cheese.

YIELDS: 12 muffins

[the fugative]

:D


Chicken and Fennel Burgers



• 1 1/2 lb. ground chicken, preferably thigh meat

• 1 1/2 tsp. minced garlic

• 1 tbsp. fennel seeds, roughly chopped

• 1/2 tsp. Dijon mustard

• Salt and freshly ground pepper

• Olive oil

• Hamburger buns or panini rolls

• Thin slices of red onion

Lightly combine chicken, garlic, fennel and mustard. Gently form into patties. Season all over with salt and pepper to taste.

Preheat grill or place cast-iron skillet over high heat. Lightly coat grill or skillet with olive oil. Sear patties until very brown on bottom, refraining from pressing. Flip and cook second side until well browned. Serve hot on hamburger buns or panini rolls, topped with red onion slices.

:p

[Jolie Rouge]

Grillades

2-1/2 to 3 pounds veal rounds, sliced or slivered
(sirloin tip or round steak may be used)
5 Tablespoons bacon drippings
3 Tablespoons flour
3 medium onions, chopped
6 green onions, chopped
2 medium bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/2 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal steak (broth)
1 Tablespoon or more Worcestershire sauce
2 teaspoons Kitchen Bouquet (optional)
1 small bay leaf
1/2 teaspoon thyme, crushed
Salt and pepper to taste
Burgundy (optional)

Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until a rich brown. Add vegetables (except tomatoes) and sauté until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. (You may add burgundy instead of water.) Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.

SERVES: 10 - 12

[the fugative]

:D


CHOCOLATE BEYOND REASON


Makes one 8 or 9-inch cake.

Crust:

1 cup Oreo cookie, crushed into crumbs

¼ cup sugar

¼ cup ****er, melted

Chocolate ganache layer:

12 ounces chocolate, coarsely chopped (Dove dark chocolate or semisweet baking bars)

1½ cups heavy cream

4 tablespoons ****er

Mousse layer:

2 cups heavy cream

½ cup sugar

1 cup sour cream

1 small box (3.9 ounces) Jell-O Instant Pudding & Pie Filling, chocolate flavor

Topping:

1½ cups heavy cream

1/3 cup sugar

Cocoa or chocolate shavings

To make crust: Preheat oven to 375 degrees. Combine cookie crumbs, ¼ cup sugar and ¼ cup ****er. Press into bottom of pie plate. Bake for 6 to 8 minutes. Cool completely.

To make ganache: Place chocolate in food processor. In saucepan or microwave, bring 1½ cups heavy cream and 4 tablespoons ****er just to a boil. With processor blades running, slowly pour hot cream mixture over chocolate. Process for 3 minutes or until thickened. Pour over cookie crust. Cool in refrigerator for 1 hour.

To make mousse: Using electric mixer, whip 2 cups heavy cream and ½ cup sugar until stiff peaks form. Fold in sour cream. Gently fold in pudding mix. Spoon over ganache layer. Let set up for 1 hour.

Topping: Whip 1½ cups heavy cream with 1/3 cup sugar until stiff peaks form. Spread over mousse layer. Garnish with dusting of cocoa powder or chocolate shavings.

:p

[Wimzik]

:D


CHOCOLATE BEYOND REASON


Makes one 8 or 9-inch cake.

Crust:

1 cup Oreo cookie, crushed into crumbs

¼ cup sugar

¼ cup ****er, melted

Chocolate ganache layer:

12 ounces chocolate, coarsely chopped (Dove dark chocolate or semisweet baking bars)

1½ cups heavy cream

4 tablespoons ****er

Mousse layer:

2 cups heavy cream

½ cup sugar

1 cup sour cream

1 small box (3.9 ounces) Jell-O Instant Pudding & Pie Filling, chocolate flavor

Topping:

1½ cups heavy cream

1/3 cup sugar

Cocoa or chocolate shavings

To make crust: Preheat oven to 375 degrees. Combine cookie crumbs, ¼ cup sugar and ¼ cup ****er. Press into bottom of pie plate. Bake for 6 to 8 minutes. Cool completely.

To make ganache: Place chocolate in food processor. In saucepan or microwave, bring 1½ cups heavy cream and 4 tablespoons ****er just to a boil. With processor blades running, slowly pour hot cream mixture over chocolate. Process for 3 minutes or until thickened. Pour over cookie crust. Cool in refrigerator for 1 hour.

To make mousse: Using electric mixer, whip 2 cups heavy cream and ½ cup sugar until stiff peaks form. Fold in sour cream. Gently fold in pudding mix. Spoon over ganache layer. Let set up for 1 hour.

Topping: Whip 1½ cups heavy cream with 1/3 cup sugar until stiff peaks form. Spread over mousse layer. Garnish with dusting of cocoa powder or chocolate shavings.

:p



THANK YOU!!!!!!!!!!! :) I have been looking for this recipe for so long! we had this dessert in a restaurant in SD last year, It was so good, my daughter loved it, but I couldn't remember the exact name and I haven't been able to find the recipe.
The ingredient that is starred out is the opposite of margarine, right?

[the fugative]

THANK YOU!!!!!!!!!!! :) I have been looking for this recipe for so long! we had this dessert in a restaurant in SD last year, It was so good, my daughter loved it, but I couldn't remember the exact name and I haven't been able to find the recipe.
The ingredient that is starred out is the opposite of margarine, right?


You are quite welcome

its B*U *T *T *E* R

:p

[Jolie Rouge]

Zucchini Spread

3 cups zucchini shredded
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. fresh cilantro chopped
8 oz. cream cheese softened
salt and pepper to taste

Combine all ingredients in a food processor and blend well. Chill for at least 1 hour before serving. Serve with crackers, bread rounds or fresh vegetables. This dip is very tasty and can also be spread on thin slices of French bread and served on individual plates.


Layered Black Bean Salad

1 15-oz. can black beans, drained and rinsed
4 Roma tomatoes, chopped
1 onion, chopped
1 15-oz. can white corn, drained
1 cucumber, peeled and sliced
2 jalapeno peppers, seeded and sliced
1 cup Monterey Jack cheese, shredded
1 cup tortilla chips, crumbled

Dressing:

1/3 cup olive oil
Juice of 3 limes
2 cloves garlic, minced
1 tsp. cumin
1/3 cup fresh cilantro, chopped
1 tsp. chili powder
2 tsp. sugar
Salt and pepper to taste

Layer salad ingredients in a glass bowl. Combine dressing ingredients in a separate bowl and mix well. drizzle dressing over salad just before serving.


Grilled Red Snapper with Sun-dried Tomato Garnish

6 - 8 red snapper fillets
Juice of 1 lemon
Juice of 1 lime
1/2 cup olive oil
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
2 Tbsp. dried oregano
1/4 cup sun-dried tomatoes
Salt and pepper to taste

Combine lemon and lime juice, olive oil, garlic, cilantro, oregano and salt and pepper and mix well. Place fish in a baking dish and pour marinade over coating both sides of the fish. Marinate for at least 1 hour before grilling. Grill the fish on an outside charcoal or gas grill for about 8 minutes per side. Baste the fish with the marinade while cooking. When fish is done, place chopped sun-dried tomatoes on top. Red snapper is a great fish for grilling because the meat is very firm and won't fall apart on the grill. The marinade is delicious and really adds a wonderful flavor to the red snapper. I use a fish basket for my charcoal grill that keeps the fish from sticking to the grill or falling apart as it cooks. You can probably find one in most grocery stores. If you can't find one, spread a piece of tinfoil on the grill and poke holes and slits through the foil.



Banana Bars

1 cup ripe bananas, mashed
1 cup sugar
2 cups all purpose flour
8 oz. sour cream
1/4 cup butter, melted
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs

Cream butter and sugar together. Add sour cream, eggs, and vanilla and mix well. Slowly add flour, baking powder and baking soda and continue mixing. Pour into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 25 minutes. Cool before frosting.

Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
2 cups confectioner's sugar

Combine all frosting ingredients in a bowl and beat with a hand mixer until, desired consistency is reached. You may need to add more confectioner's sugar. Frost bars and slice and serve. Refrigerate uneaten portions. These bars are very tasty and have a great texture. We expect that you may want to make extra since they will certainly go fast.

[the fugative]

:D


Lamb and Feta Burgers


• 1 1/2 lb. ground lamb

• 1 1/2 tbsp. minced garlic

• 3 tbsp. chopped oregano

• 2 tbsp. chopped Kalamata olives

• 2 to 3 oz. feta cheese, crumbed

• Salt and freshly ground pepper

• Olive oil

• Grilled buns

• Herbes de Provence

• Minced garlic

• Tomato, lettuce, sliced cucumber, optional

Lightly combine lamb, garlic, oregano, olives and cheese. Gently form into patties. Season all over with salt and pepper to taste.

Preheat grill or place cast-iron skillet over high heat. Lightly coat grill or skillet with olive oil. Fry or grill patties until charred on bottom. Flip and finish cooking, refraining from flattening with spatula. Serve hot on grilled buns sprinkled with Herbes de Provence and garlic and topped with tomato, lettuce and cucumber, if desired.

:D

Salmon-Ginger Burgers


• 1 lb. skinless salmon fillet

• 1 tbsp. freshly grated ginger root

• 1 egg yolk

• 1/2 tsp. Dijon mustard

• 2 tsp. soy sauce

• 1/2 tsp. sesame oil

• 2 tsp. vegetable or peanut oil

• Thinly sliced, toasted country bread

• Mustard and mayonnaise

• Watercress or coleslaw

Finely chop salmon by hand. Transfer to mixing bowl with ginger root. Whisk egg yolk in small bowl. Whisk in mustard, soy sauce and sesame oil. Add to salmon and combine well. Gently form into four patties. Heat vegetable or peanut oil in large nonstick skillet over high heat. Carefully slide patties into pan with spatula. Reduce heat to medium-high and fry until golden all over, about 4 minutes per side. Serve on country bread spread with a mixture of mustard and mayonnaise and top with watercress or coleslaw. Serve hot.

:D

[the fugative]

:D


Black Bean Chipotle Burgers

2 (15-oz.) cans black beans, well drained

• 2 tbsp. chopped cilantro

• 1/2 to 1 chipotle chile (from jar with adobo sauce), rinsed and chopped

• Salt and freshly ground pepper

• Cornmeal for coating

• 3 tbsp. mayonnaise

• 1 to 2 tsp. adobo sauce from chipotle chiles

• 2 tbsp. vegetable oil

• 4 burger buns or other rolls

• Lettuce leaves and tomato slices

• Quick Confetti Corn Relish (see recipe)

Place half of beans in small bowl and mash to a smooth paste. Stir in remaining beans along with cilantro and chipotle chile. Season to taste with salt and pepper. Form into 4 patties. Dip in cornmeal to coat lightly. Refrigerate on waxed paper-lined tray, at least 30 minutes.

Meanwhile, in small bowl, blend mayonnaise and adobo sauce.

In large skillet, heat oil over medium heat. Carefully add bean patties and saute about 1 minute. Carefully turn and sauté 1 minute longer or until heated through. Spread bun or roll bottoms with mayonnaise mixture. Top with lettuce, tomato and hot bean patties. Top with Quick Confetti Corn Relish and bun or roll tops

:D

Quick Confetti Corn Relish


• 3 c. fresh corn kernels

• 1 red bell pepper, seeded and diced

• 1 green bell pepper, seeded and diced

• 3 tbsp. diced red onion

• 1 bunch fresh chives, sliced

• 1/4 c. red wine vinegar

• 1/3 c. olive oil

• Salt and freshly ground pepper

• Tabasco sauce

Blanch corn in rapidly boiling salted water until water returns to a boil. Drain and rinse with cold water. Transfer to mixing bowl. Add bell peppers, onion and chives and mix.

In small bowl, whisk together vinegar, oil, salt and pepper to taste and 2 to 3 dashes Tabasco. Pour over corn mixture, toss well and serve or store in refrigerator.

:D

[Jolie Rouge]

My Private Tiramisu


1 cup cold espresso
2 Tablespoons dark rum
1 Tablespoon sugar
1 Tablespoon creme de cacao
1 pound mascarpone cheese
1/4 cup dark rum
2 Tablespoons vanilla extract
1 Tablespoon lemon juice
1 cup whipping cream
1 Tablespoons confectioners' sugar
4 egg yolks
1/2 cup sugar
4 egg whites, stiffly beaten
24 ladyfingers
6 ounces bittersweet chocolate, grated
Chocolate-covered espresso beans

Combine the espresso, 2 Tablespoons dark rum, 1 Tablespoon sugar and creme de cacao in a bowl and mix well. Combine the mascarpone cheese, 1/4 cup dark rum, vanilla and lemon juice in a bowl and mix well. Beat the whipping cream with the confectioners' sugar in a mixer bowl. Fold into the mascarpone cheese mixture. Beat the egg yolks and 1/2 cup sugar in a mixer bowl until thickened. Stir into the mascarpone cheese mixture. Fold in the egg whites. Dip the ladyfingers into the espresso mixture. Layer the ladyfingers, cheese mixture and grated chocolate 1/3 at a time in a trifle bowl. Sprinkle with espresso beans. Chill until set.

SERVINGS: 10 - 12

[the fugative]

:D

MEATLOAF WITH RED-PEPPER SAUCE


Meat loaf:

4 ounces garlic-flavored salad croutons

1 cup beef broth

1 tablespoon vegetable oil

1 medium yellow onion, chopped fine

2 large eggs

2½ tablespoons prepared pesto

2½ tablespoons pine nuts

1½ tablespoons Worcestershire sauce

1 teaspoon seasoned salt

½ teaspoon pepper

2 pounds ground round steak

1½ cups julienned fresh spinach leaves

Red-pepper sauce:

1 clove garlic, peeled

6 tablespoons butter, divided

¼ cup flour

2 cups beef bouillon

Salt to taste

Pepper to taste

Dash dry sherry or Worcestershire sauce

1 red bell pepper, diced

To make meatloaf: Preheat oven to 350 degrees. Crush croutons. In small bowl, combine croutons and broth. Let stand for 10 minutes. Heat oil in skillet. Add onion. Cook over medium heat for 8 to 10 minutes or until soft. Set aside. In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, salt and pepper. Add meat, spinach, cooked onion and crouton mixture. Mix well.

To bake meatloaf: Shape mixture. Place in loaf pan. Bake for 1 hour and 15 minutes. Let stand for 10 minutes before slicing. Serve with red-pepper sauce.

To make red-pepper sauce: Rub saucepan with garlic clove. Discard clove. Melt 4 tablespoons butter over low heat. Add flour. Stir until blended. Stir in bouillon. Cook, stirring constantly, until sauce comes to a boil. Add salt, pepper and sherry or Worcestershire sauce. Remove from heat and stir. Set aside. Melt additional 2 tablespoons butter in medium skillet. Add red pepper. Cook over medium heat for 5 minutes or until pepper begins to soften. Stir in reserved mixture and additional salt and pepper. Heat through.

:D



GREEN BEANS


2 tablespoons toasted sesame seeds

1 pound fresh green beans

¼ pound julienne carrots ( 1/8-inch by 2-inch strips)

½ cup Kikkoman teriyaki glaze

To toast sesame seeds: Sprinkle onto baking sheet. Toast in 350-degree oven for 5 to 10 minutes or just until light golden brown. Cool pan on wire rack.

To fry beans: Wash and clip fresh green beans. Allow to dry. Heat oil in deep pot or deep-fryer to 350 degrees. Dip beans in hot oil for 15 to 20 seconds. Remove to drain on wire rack or paper towels.

To serve: In bowl, combine beans, carrots and teriyaki glaze. Sprinkle with toasted sesame seeds.

:D


MINTED ANGEL ALLEGRETTI


1 box angel-food cake mix

¼ cup mini marshmallows

½ cup milk

¼ cup crème de menthe (green or white)

¼ teaspoon salt

10 drops green food coloring

2 cups whipping cream

1 ounce unsweetened or bittersweet chocolate

1 teaspoon shortening

To prepare cake: Prepare cake according to package directions. Cool. Remove from pan. Split cake horizontally to make 3 layers.

To make frosting: Heat marshmallows and milk over medium low heat, stirring occasionally, for 5 minutes or until marshmallows are melted. Remove from heat. Cool at room temperature for 20 to 25 minutes or until thickened. Stir in crème de menthe, salt and food coloring. Beat whipping cream in chilled bowl until stiff. Fold in marshmallow mixture.

To assemble: Place layer of cake on serving plate. Top with one-third of frosting. Add second layer. Top with one-third of frosting. Top with final layer. Frost top and sides of cake with remaining frosting. Heat chocolate and shortening in microwave until melted. Drizzle chocolate around top edges of cake, allowing it to dribble down sides of cake. Refrigerate until serving time. Refrigerate any leftovers.

:D

[Jolie Rouge]

[b]TORTILLA ROLL-UPS

These are so easy to make ahead. Have them waiting in the refrigerator
ready to top with guacamole just before serving.

1 package (8 oz) cream cheese, softened
1/3 cup chunky salsa
1/4 cup chopped green onion
1/2 teaspoon garlic salt
1/2 teaspoon chili powder (could probably substitute taco seasoning)
12 (6-inch) flour tortillas
Guacamole
Small red chili peppers, optional

Beat cream cheese until smooth. Add salsa, green onion, garlic salt and chili powder, mixing well.

Spread a heaping tablespoon of the cream cheese mixture on each tortilla. Roll up each tortilla tightly, jelly-roll fashion, and place seam side down on a baking sheet. Cover and chill at least 2 hours. Slice each roll into 4 pieces. Top each appetizer with a small amount of guacamole and a small red chili pepper, if desired. Serve with additional guacamole.

Yield: 4 cozen roll-ups

NOTE: Sliced or chopped black olives would make a nice addition, too.

[Jolie Rouge]

Shrimp and Roquefort

INGREDIENTS for New Orleans Shrimp Boil:
6 cups water
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1 pound large shrimp or
2 pounds medium shrimp,
unpeeled

Prepare New Orleans Shrimp Boil: Place the water and spices in a large pot and bring to a boil. Reduce heat and simmer for 5 minutes. Return water to boiling and add shrimp. Cook shrimp uncovered over high heat 3-5 minutes or until pink. Drain shrimp and cool.

INGREDIENTS for Shrimp and Roquefort:
3 ounces cream cheese, softened
1 ounce crumbled Roquefort cheese
1 clove garlic, minced
1/2 teaspoon sugar
1 teaspoon grainy mustard
1 – 2 Tablespoons Madeira wine
Fresh parsley, chopped
1 lemon, thinly sliced

Prepare Shrimp and Roquefort: Shell and devein the cooked shrimp. Carefully slit each shrimp along the outside lengthwise. Set aside. Blend the cream cheese and Roquefort cheese. Add garlic, sugar, mustard and wine. Stuff the cheese mixture into the slits of the shrimp. Chill.

Just before serving, roll the shrimp's stuffed side in chopped parsley. Arrange on a platter garnished with lemon slices and serve with Shrimp Cocktail Sauce.



INGREDIENTS for Shrimp Cocktail Sauce:
1 cup prepared chili sauce
1 Tablespoon fresh lemon juice
1 teaspoon creamed horseradish

Prepare Shrimp Cocktail Sauce: Combine all ingredients in a small bowl and mix well. Serve at room temperature.


Jaybird -- hungry yet ??

a little Cafe au Lait & beineits for desert ?/

[the fugative]

:D

On The Grill



:D


Orange-Vanilla Pears

sauce:

• 1/4 c. (1/2 stick) butter

• 3 tbsp. frozen orange juice concentrate, thawed

• 1/2 tsp. pure vanilla extract

• 4 ripe medium pears, peeled, halved and cored (see Note)

• Crème fraîche or sour cream

• Orange zest, for garnish (optional)

Prepare sauce: Melt butter in a small saucepan over medium heat. Add the orange juice concentrate and vanilla and warm through. Keep warm.

Heat grill to medium fire.

Brush pears lightly with some of the butter sauce. Transfer the pears to the grill, cut-side down. Grill the pears uncovered over medium heat for 8 to 10 minutes, turning once. If grilling covered, cook for the same amount of time, turning once midway.

Serve the pears cut-side up, drizzling remaining butter sauce in the pear's cavities. Top with a small dollop of crème fraîche or sour cream and orange zest

Note: A melon baller works well for coring pears

:D

Stuffed Apples


• 6 small, red, crisp apples

• 2 c. fresh bread crumbs

• 1 small onion, finely chopped

• Salt and pepper to taste

• 1 tbsp. raisins

• 2 tbsp. honey and chili marinade (see recipe)

Core the apples with a small, pointed knife. Widen the center by cutting away more of the apple. Chop the cored apple pieces and add to the bread crumbs. Mix in onion, salt, pepper and raisins. Pack the stuffing into the apples. Place apples in a foil tray and brush with honey and chili marinade.

Put the tray on the barbecue using indirect heat or elevate on a wire rack over direct heat. Cover with lid or hood of grill; cook for 30 minutes. Serve as dessert, or to accompany pork or turkey.

:D

Honey and Chili Marinade

• 1/4 c. red wine

• 1/2 c. honey

• 1/4 tsp. ground chili

• 1 tsp. mustard powder

Mix together wine, honey, chili and mustard powder. Store leftovers in the refrigerator.

Makes About 3/4 cup

:D


Grilled Pears With Raspberry-Grand Marnier Sauce


• Vegetable oil for coating

• 1 c. fresh or thawed frozen raspberries

• 1 tsp. honey

• 1 tbsp. Grand Marnier or other orange-flavored liqueur

• 4 Bosc, Anjou or other firm pears

• 1 lemon, halved crosswise

• 3/4 c. sugar

• 1 tbsp. ground cinnamon

• Vanilla ice cream for serving, optional

Prepare a charcoal or gas grill for direct grilling over medium-high heat, and oil the grill rack.

To make the sauce: Combine the raspberries and honey in a bowl. Mash the raspberries lightly with a fork and stir in the liqueur. Set aside.

To prepare the pears: Cut the pears in half lengthwise and remove the cores. Squeeze the lemon over the cut sides of the pears to prevent browning. In a shallow bowl, stir together the sugar and cinnamon. Dip the cut sides of the pears in the cinnamon sugar.

Grill the pears, cut side down, directly over medium-high heat until the fruit is grill-marked and the sugar is caramelized, 2 to 4 minutes. Do not allow to char. Using a spatula, turn the pears and grill until tender and heated through, 3 to 4 minutes. If the pears start to char, move them to a cooler part of the grill to cook.

Serve the pears topped with the raspberry sauce and with a scoop of vanilla ice cream alongside

:D


Piña Colada Pineapple Spears


• 1 medium pineapple or 1 (20-oz.) container fresh unsliced pineapple

For marinade:

• 1/3 c. dark rum (preferred) or light rum

• Juice of a lime

• 2 tbsp. canned cream of coconut

• 1/2 tsp. ground mace, or for stronger flavor, ground nutmeg

• Lime slices, for garnish

To prepare the whole pineapple: Slice off the top (reserve top for garnishing plate). Cut off a small slice at the bottom so it sits evenly. Use downward strokes of a sharp knife to remove all the pineapple's skin, cutting only so deep as to remove all the tiny brown eyes. Halve the pineapple lengthwise, and then cut each half into long, 1-inch thick spears. Cut away the fibrous core of each spear.

Marinate the pineapple: Place the pineapple in a plastic bag or shallow dish. Combine rum, lime juice, cream of coconut and mace in a small bowl and pour the mixture over the pineapple. Let it sit at room temperature for 30 to 60 minutes.

Heat the grill to a medium fire.

Drain the pineapple spears, discarding the marinade (or you can drink it). Grill the spears uncovered or covered for 5 to 6 minutes, turning on all sides, until soft with browned edges. Serve immediately.

:D


Glazed Banana and Bacon Bites


• 2 or 3 large, firm bananas

• 4 slices of bacon

• Honey and Chili Marinade (see recipe)

Peel the bananas and cut into 1-inch-thick slices at an angle. Cut bacon into 4 inch-long strips and wrap around each piece of banana. Secure with a toothpick and brush with Honey and Chili Marinade.

Place a wire cake rack (or grill basket) over the grill. Arrange the banana and bacon bites on the rack. Cook for 10 minutes, brushing with marinade and turning frequently. Serve immediately.

:D

[Jolie Rouge]

Wild Rice withSnow Peas :)

1 cup wild rice
2 scallions
1 Tablespoon margarine
1 teaspoon salt
2 cups or more chicken broth
1 (6-ounce) package frozen snow peas, thawed and drained
1 (3-ounce) can sliced mushrooms, drained
1 (4-ounce) can water chestnuts, drained and sliced
2 Tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Wash rice, changing the water several times. Cut the green scallion stems diagonally into 2 inch lengths. Finely chop the white part of the scallions. Melt margarine in a large saucepan. Add white scallion pieces and sauté. Add rice, 1 teaspoon salt and 2 cups chicken broth. Bring to a boil, stir and reduce heat. Cover and cook over low heat until rice is tender and the liquid is absorbed, about 35 minutes. If necessary, add more broth as rice cooks. Heat oil in a skillet. Add scallion stems, peas, mushrooms and water chestnuts, and saute lightly. Mix vegetables together with the rice. Add salt and pepper. Keep warm in low oven.

Note: You may substitute 1/2 cup white rice and 1/2 cup wild rice. If using packaged wild rice, omit the herb seasonings.

SERVINGS: 6

[Jolie Rouge]

Frozen Lemon Mousse

Vanilla wafer crumbs
6 eggs, separated
1-1/4 cups sugar
1/2 cup lemon juice
1/2 pint whipping cream, whipped

Cover bottom of buttered 9-inch square pan with vanilla wafer crumbs. Beat egg whites until stiff, adding sugar gradually. Add egg yolks, one at a time, beating well after each addition. Add lemon juice and beat well. Fold whipped cream in with mixture and turn into crumb lined dish. Cover top with crumbs. Freeze.

SERVINGS: 8 - 10





[Spinach and Artichoke Pinwheels

1 10-oz. package frozen chopped spinach, thawed
1 14-oz. can artichoke hearts, chopped (not marinated)
2/3 cup Parmesan cheese, grated
1/2 cup sour cream
1 Tbsp. onion, minced
1 garlic clove, minced
Dash of salt and pepper
1 17-oz. package puff pastry, thawed

Drain water off spinach and press out as much as you can with paper towels. Combine spinach, artichoke hearts, Parmesan cheese, sour cream, onion, garlic and salt and pepper and mix well. Spread out the individual sheets of pastry and place an equal measure of the spinach mixture on each sheet. Spread mixture evenly on pastry. Roll up each sheet in a jellyroll shape. Wrap in plastic wrap and chill for several hours. Remove plastic wrap and cut rolls into 1/2-inch pieces. Place on a non-stick-baking sheet and bake at 400 for about 20 minutes.



Chicken Spaghetti

1/4 cup butter
1/4 cup flour
2/3 cup chicken broth
1/2 cup half-and-half or light cream
1/2 cup sour cream
1 cup Parmesan cheese, grated
1/4 cup dry white wine (optional)
1 - 2 cloves garlic, minced
1 tsp. lemon juice
1/2 tsp. dry mustard
Salt and pepper to taste
3 cups cooked chicken breasts, cubed
8 oz. cooked spaghetti noodles
2 tsp. paprika
Extra Parmesan cheese
Fresh chopped parsley

Melt butter in a saucepan and add flour stirring constantly. When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper. Stir over medium heat until mixture again starts to thicken. Add chicken and spaghetti noodles and stir well. Place in a baking dish and sprinkle with paprika and extra Parmesan cheese. Bake for 30 minutes at 350 degrees. Sprinkle with parsley and serve.



Spinach Salad with Cumin Vinaigrette

6 - 8 cups baby spinach
1/2 cup fresh mushrooms, sliced
2 eggs hard-boiled and chopped 1/4 cup real bacon bits or bacon strips that have been crumbled
1 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
2 tsp. ground cumin
1 tsp. sugar
1 tsp. paprika
2 garlic cloves, minced
Salt and pepper to taste

Combine first 5 ingredients in a large bowl and toss. Combine remaining ingredients in a cruet and shake well. Just before serving pour dressing over salad, toss and serve.




Orange Crunch Bars

Crust:

1 cup graham cracker crumbs
1/3 cup brown sugar
1 tsp. cinnamon
1/3 cup butter, melted

Filling:

2 8-oz. packages cream cheese, softened
1 cup sugar
1/4 cup orange juice
1 Tbsp. orange rind, grated
1/2 tsp. baking powder
2 eggs, beaten

Combine crust ingredients and mix well. Spray an 8 or 9 inch square baking pan with non-stick cooking spray. Press crust ingredients into the bottom of the pan. Combine filling ingredients and mix well with a hand mixer or in a food processor. Spread over crust and bake for 25 minutes at 350 degrees. Allow bars to cool and place in the refrigerator for several hours before serving.

If you prefer, you may use lemon juice and rind instead of orange.

[Jolie Rouge]

Blueberry Soup


2 cups fresh blueberries
2 cups water
1 cup sugar
1 half-inch thick lemon slice
1 cinnamon stick
1 (8-ounce) carton sour cream

Mix all ingredients except sour cream in a saucepan, and boil 20 minutes. Press through a strainer. Chill for four hours. Stir in sour cream. Serve in wine or sherry glasses as a first course.

SERVINGS: 6


hhhhhhhhmmmmmmmmmmmmm.......

[Jolie Rouge]

Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

1 Tbsp. olive oil
1 15-oz. can black beans, drained
1 10-oz. package spinach, thawed
1 cup frozen corn, thawed
1/4 cup fresh cilantro, chopped
1 tsp. ground cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated

Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin. Cook for several minutes. Spoon onto one half of each flour tortilla and sprinkle with cheese. Fold over and place back in skillet over low heat just long enough to melt cheese. Slice in half and serve with Pico de Gallo.

Pico de Gallo

2 cups Roma tomatoes, chopped
1 small onion, chopped
1/4 cup fresh cilantro, chopped
2 serrano or jalapeno chiles, seeded and chopped
1 clove garlic, minced
1/3 cup Mexican beer
1 Tbsp. fresh lime juice
Salt to taste

Combine all ingredients and mix well.

Cobb Salad

1 head iceberg lettuce
6 cups spring greens
2 hard-boiled eggs, chopped
2 large tomatoes, chopped
2 avocados, peeled, pitted and diced
2 cups cooked chicken or turkey breasts, diced
2 cups cheddar cheese, grated
1/3 cup bacon bits

Combine all ingredients in a large bowl and toss. Drizzle with dressing just before serving.

Blue Cheese Dressing

4 oz. blue cheese
1/2 cup buttermilk
1 cup sour cream
1 tsp. sugar
1 garlic clove, minced
Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve.



Strawberry Pie

1/4 cup water
3 Tbsp. cornstarch
1/2 cup sugar
Juice of 1 lemon
6 - 8 cups fresh strawberries, you can slice the large ones and
leave the small ones whole
1 9-inch graham cracker pie crust
Whipped topping

Combine water and cornstarch and mix until dissolved. Heat a large saucepan and add sugar and lemon juice and stir until sugar is melted. Add water and cornstarch mixture and stir until mixture starts to thicken. Add strawberries for just a couple of minutes. Pour into pie shell and chill for 3 hours or more. Serve with whipped topping.

[flute]

People are crazy about chocolate, but, then, that's nothing new.
In Mexico, where it had been appreciated for almost 4,000 years, the Aztecs regarded chocolate as a sacred food, a gift bestowed to the Indians by the great god Quetzalcoatl to ease their earthy passage to heaven, which at the time was billed as a chocolate paradise.
Columbus, we're told, found a canoe of cocoa beans near the Yucatan on his fourth voyage, but found them bitter and of little interest.
It wasn't until Hernan Cortes pushed deep into Mexico during the 16th century and joined the mighty Montezuma in sipping from golden cups of cool brown liquid that the conquistadors took notice.
Or perhaps it was the explorers' discovery that the brown beans from which Montezuma's favorite beverage was brewed were also used as money--four beans would buy a pumpkin, 10 a rabbit, 100 a slave--that piqued their interest. In any event, Cortes sent some of the beans home to Spain together with instructions for processing them and a recipe for Montezuma's chocolate.
The Spaniards were unimpressed, however, at first. The Spaniards were not convinced until someone thought to sweeten the dark brew with sugar, heat it and then heighten its flavor with a dash of cinnamon or drop of vanilla. As defined by the U.S. Food and Drug Administration, chocolate is a mixture containing a dark thick paste called chocolate liquor and a percentage of cocoa butter.
There are four major types of commercial chocolate: unsweetened, semisweet, milk and dark German (also known as "sweet cooking").
There is also cocoa, a powder ground from roasted chocolate beans, containing virtually no cocoa butter.
o Unsweetened chocolate is the bitter, unadulterated chocolate rendered out of ground beans.
It contains at least 50 percent but not more than 58 percent cocoa butter.
o Semisweet is made with sugar and is softened with extra cocoa butter.
It is ideal for dipping because it melts smoothly.
Semisweet chocolate is also available as bits ("chips").
Because these are lightly glazed, they hold their shape during baking.
o Milk chocolate is made by combining chocolate, sugar and powdered milk.
Milk chocolate contains not more than 10 percent cocoa butter and is meant to be eaten out of hand.
o Dark German chocolate is sweetened, pure bitter chocolate, darker and more brittle than semisweet because it lacks the extra cocoa butter.
The choicest chocolates, connoisseurs agree, come from Belgium, France, Germany, Italy and Switzerland, because chocolatiers there roast their own special blends of cocoa beans, hand-roll the chocolate liquor into paper-thin sheets, refine it time and again until smooth, and mellow it by conching.
Mass producers short-cut the process by machine-mixing the chocolate, skipping the conching and adding such emulsifiers as lecithin.
To store chocolate, wrap it airtight and store it in a cool (68F to 78F) dark place.
Do not refrigerate because the chocolate will sweat and become tacky when warmed to room temperature.
If stored at too high a temperature, chocolate will develop a "bloom" or white film of cocoa butter on the surface.
Under ideal conditions, chocolate will remain fresh about six months, though milk chocolates will stale more rapidly.
To melt chocolate, remember that all chocolate burns easily.
Chocolate must be melted slowly over low heat.
Always use a dry container and spoon for stirring--a single drop of moisture can stiffen or lump the chocolate.
Although the Spaniards tried to corner the chocolate market by keeping secret the technique of processing cocoa beans, they failed.
Ironically, Jews driven from Spain during the Inquisition who settled in the French city of Bayonne were the ones to begin making chocolates so choice that their sweets would one day rival bayonets as that city's most famous export.
Still, chocolate didn't find universal favor.
Fanatics denounced it as a "dangerous provoker of passion.
" The myth that chocolate "provokes passion" (after all, Casanova was a chocoholic) lingers still.
Although Louis XIII's Spanish-born queen made chocolate stylish at the French court, another Spanish infanta--Marie Therese, bride of Louis XIV--made it widely popular.
It was introduced to England in the 1600s, and cocoa was invented two centuries later.

[flute]

I've always done this, but tonight I just got this tip:

Before freezing, add about 1/2 ts of cornstarch in the bag (may need to alter that if you have a lot of cheese) & shake to coat the cheese. This should help keeping it from forming into a solid mass.

[flute]

How to roast garlic Peel away the dry outer layers of skin from the desired number of heads of garlic.
A medium head yields about a tablespoon of garlic paste.
Leave the skins of the cloves intact.
Cut off the pointed top portion - about 1/4 inch - with a sharp knife, leaving the bulb intact but exposing the individual cloves of garlic.
Place the heads of garlic, cut side up, in a small baking dish.
Drizzle with olive oil (allowing about two teaspoons of oil for each head.
Bake, covered, in a 400 F oven for 25 to 35 minutes, or until the cloves feel soft when pressed.
Dave's note: Taking all the paper off the garlic bulb and then cutting off the top of the bulb can cause you to lose all the outer cloves: they will bake tough, leathery, and bitter.
A much better way to prepare the garlic: Rub the bulb roughly between your hands to loosen any paper that would come off anyway.
Place the bulb in the center of a big square of aluminum foil and bring the edges up to wrap the bulb, gathering the foil at the top.
Leave a small (1/4-inch) opening at the top.
Put the wrapped bulb on a baking dish and pour a couple of teaspoons of olive oil into the opening.
A nice shake of coarse kosher salt and a grind of fresh pepper doesn't hurt, either.
Bake at 350 for 45 minutes.
or, if you're doing a pork roast or a chicken or turkey or whatever, put it in at whatever the temperature of the oven is anyway, and roast it until done.
That's the way we do it at my house.
Allow the heads to cool slightly before handling them, to prevent burning yourself.
Use the paste warm or cooled.
If serving it warm, such as when serving as a spread for bread, use the tip of a small knife to remove the paste from each head.
Dave's notes again: The tip of a small knife? This is good honest garlic and doesn't deserve to be treated pretentiously.
Pull a clove off of the bulb and squeeze out the delicious buttery roasted garlic onto the bread.
Save the knife for spreading.
If using the paste as a seasoning in cooking, remove the cooled garlic paste from the head by cutting off its stem end. Then use your fingers to squeeze the paste from each clove into a small bowl and discard the skins. Mash the garlic paste with a fork or back of a spoon until smooth.
Use paste as desired. Roast several bulbs at a time to have the paste on hand for seasoning.
Freeze the paste in ice cube trays or wrap small portions in heavy plastic wrap; put into freezer bags.
Thaw to use. Or, refrigerate the paste in an airtight container or wrapped in heavy plastic for up to a week.

[flute]

PAPAS DORADAS (Browned Potatoes)
6 medium-size all-purpose potatoes
2 tablespoons unsalted butter
2 tablespoons canola oil
Salt and freshly ground black pepper
Minced fresh parsley leaves for garnish

Peel and quarter the potatoes, or use with a melon baller to scoop them into balls. Or, if you can find small new potatoes, scrub them well and cook them with their skins on.

In a large, heavy skillet, heavy the butter and oil together over medium heat until the butter melts. Add the potatoes and cook, tossing frequently, until lightly browned on all sides. (this can take 10 min or more)Season with salt and pepper to taste. Reduce the heat to low, cover, and cook, stirring
occasionally, until soft, about 10 minutes.

Drain the potatoes on paper towels. Transfer to a serving platter, sprinkle with the parsley, and serve hot.

[flute]

Frozen Pudding Tortoni

1 2/3 C half & half, cold
1/2 ts almond extract
1 pkg. (4 serving size) jello vanilla flavor instant pudding & pie filling
2 C thawed cool whip topping
1/2 C chopped oreo cookies or chopped toasted planters slivered almonds
1/4 C drained maraschino cherries (opt)

Pour half & half & extract into large bowl. Add pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Stir in chopped cookies or nuts, add cherries if desired.

Spoon evenly into 8 individual dessert dishes or paper lined medium muffin cups.

Freeze 3 hours or until firm. Store leftover dessert in fridge.

[flute]

Leftover help

Toss leftover grilled grilled veggies with Italian sald dressing & serve on thick slices of bread for a tasty sandwich.

Combine leftover chips, salsa, ground beef, onion, tomatoes & lettuce to create an irresistible taco salad.

Add leftover sliced hot dogs & crumpled hamburger meat to baked beans for a quick, delicious dish.

Roll leftover steak, black beans, cheese, salsa, & sour cream in a tortilla & heat in the microwave for an easy steak burrito.

[flute]

Ice cream Sandwiches

Mix 2 C slightly softened vanilla ice cream with 1/2 C of one of the following: chocolate chips, chopped mini marshmallows, cookies (oreo or u could use a diff. variety), or chopped peanuts.

Place in freezer for about 20-30 min or until firm enough to hold its shape.
Spoon about 2 TB of one of the ice cream mixtures onto a cookie, cover with a 2nd cookie. Roll edges in additional choopped chocolate, cookie or peanuts. Freeze 1-2 hours or until firm.

[flute]

Grilled to perfection peaches

Preheat grill to medium high heat. Mix 1/4 C balsalmic vinaigrette dressing & 2 TB honey in small bowl. Add 4 halved & pitted fresh ripe peaches; toss to coat.

Remove peaches from dressing reserving dressing. Grill peaches 6-8 minutes or until softened, turning occasionally & brushing with reserved dressing. Place 2 peach halves on each of 4 dessert plates.

Top each serving with 2 TB thawed coolwhip, & a mint leaf if desired.
Carbs: 25g

[flute]

Easy Parmesan Garlic Chicken

1/2 C grated parmesan cheese
1 envelope good seasons italian salad dressing mix
6 boneless, skinless chicken breasts (about 2lbs)
1/2 ts garlic powder

Mix cheese, garlic powder, & salad dressing mix
Moisten chicken with water, coat with mixture, and place in a shallow baking dish.
Bake at 400 for 20-25 minutes or until chicken is cooked through.

Makes 6 servings.
2 grams of carbs per serving. 230 calories

[flute]

Portobello Cheese "Burger"

1/2 teaspoon steak seasoning
2 tablespoons olive oil
4 large portobello mushroom caps, stems removed
4 slices (4 ounces) Monterey Jack cheese
4 hamburger buns, toasted

1. Preheat the grill to medium heat.

2. In a small bowl, combine the steak seasoning and oil. Brush mixture over both sides of the mushroom caps. Grill the mushroom caps flat side down for 3 to 4 minutes, turn, and grill for another 3 to 4 minutes. Top each with a slice of cheese, close grill cover, and grill for 2 more minutes.

3. Place each mushroom on a bun, and serve.

[Jolie Rouge]

Southwestern Grilled Rib Lamb Chops with New Mexico Roasted Red Chili Cream Drizzle

Olive oil spray
12 - 18 lamb chops, depending on size (You can use loin chops or rib chops. I try to get them 1 inch thick, but you might have to make a special request of your butcher to get them cut that thick.)

Sauce Ingredients:

1 small bag of Frieda's New Mexico dried red chilies (Mild)
1 cup whipping cream
1 Tbl honey
1/8 tsp ground dried chipotle pepper


First tackle the chilies. Cut the stems off and slice them open. Scrape as many seeds out as you can using a knife edge and discard the stems and seeds. (If you've never done this before, use rubber gloves to protect your hands or be very careful not to rub your eyes and be SURE to thoroughly wash your hands after handling the chilies.)

Toss the chilies in a medium sauce pan with enough water to cover them. Bring the chilies to a boil and then simmer them for 30 minutes until they are soft. Pour off almost all of the liquid. Leave about 1/2 cup in the bottom of the pan.

Put the pan off to the side just to cool it down a bit, maybe 10 minutes (or more if you're busy and need the time).

Put the chilies in the blender with the remaining water. The only reason I had you cool it down is, in case you splash, you don't want to burn yourself. Cover and whiz the chilies until they are semi-smooth. Stop blender and add the honey and the chili powder. Add the cream until the sauce is a little thinner than applesauce. Not quite smooth. (Depending on the chilies, you might not use every drop of the cream.)

Store in a closed container in the refrigerator and reheat (don't boil) in a pan or gently in the microwave before serving with the lamb chops. If you take an empty bottle with a pointy end on the top (Remember the old catsup bottles from restaurants? That's what I mean.), you can pour the chili sauce in there, and when you squirt it on the dinner plate (carefully), you can make squiggles or zigzags and look like you work at Frontera Grill or Topolobampo in Chicago. You're a real pro. Serve the extra in ramekins or a gravy boat on the table to pass.

Sprinkle lamb chops with Southwestern spice. Then spray both sides with olive oil spray or brush with olive oil from the bottle. Grill the lamb chops on medium heat. You only need 2 minutes per side for medium rare if the chops are 1 inch thick. You'll be amazed how fast they cook. Have everything else ready to go when you cook the lamb or they will be cold or overcooked while they wait for the other food to be ready. A little crispy on the outside is fine if the grill fires up. Just douse the flames with some water, but don't drown your grill.

[Jolie Rouge]

Roasted Root Vegetables

8 carrots, cut into 2-inch slices
6 parsnips, cut into quarters
6 turnips, cut into quarters
6 leek bulbs, cut into quarters
6 red potatoes, cut into quarters
4 kohlrabi, cut into quarters
2 red onions, cut into 1-1/2 inch pieces
1 head garlic, separated into cloves
6 Tablespoons vegetable oil or olive oil
2 cups chicken stock
1 envelope onion soup mix
Salt and pepper to taste
Hint: Prevent teary eyes by quartering the onions under cold running water.


Sauté the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May sauté the vegetables in advance and store in the refrigerator. Bring to room temperature before roasting. Spoon the sautéed vegetables into a roasting pan. Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed. Season with salt and pepper.

SERVINGS: 6 - 10

Stuffed Crab

4 strips bacon
1 medium onion
3 ribs celery
3 slices bread
1-3/4 cups bread crumbs
1 cup water
1 pound crabmeat
3 green onions and tops
10 sprigs parsley
1 clove garlic
3 eggs, well beaten
1 Tablespoon salt
1 scant teaspoon black pepper
1/2 teaspoon red pepper or to taste
Bread crumbs for topping

Grind the bacon, onion and celery. Brown in a large skillet. Add bread and bread crumbs moistened with water. Add crabmeat and cook over a low fire. Grind the green onions, parsley and garlic. Add to the beaten eggs. Add the salt and peppers. Pour this mixture into the crabmeat mixture and mix thoroughly. Spoon into crab shells or ramekins. Sprinkle lightly with bread crumbs and top with a dot of butter. Bake at 350 degrees for 30 minutes or until golden brown. May be baked as a casserole.

SERVES: 8

[the fugative]

:D


Rhubarb Pudding Cake

• 4 1/2 c. 1/2-inch slices rhubarb (about 1 1/2 lb. frozen, thawed and drained)

• 2 c. flour

• 1 1/2 c. sugar

• 2 tsp. baking powder

• 1/2 tsp. salt

• 6 tbsp. melted butter

• 2/3 c. milk

• 1 tsp. vanilla

• 1 egg

Topping:

• 1 c. sugar

• 1 tbsp. cornstarch

• 1/2 tsp. cinnamon

• 1 1/4 c. boiling water

Preheat the oven to 350 degrees; lightly grease a 9- by 13-inch pan. Scatter the rhubarb evenly into the prepared pan.

Sift together flour, 1 1/2 cups of sugar, baking powder and salt and transfer to the large bowl of an electric mixer. Beat in the melted butter, milk and vanilla, scraping down bowl and beaters. Beat in the egg, scraping down bowl and beaters. Batter will be thick.

Drop batter over rhubarb by heaping tablespoons, then gently spread to fill the pan edge to edge, completely covering the rhubarb.

For the topping, combine the 1 cup of sugar, cornstarch and cinnamon. Sprinkle evenly over batter. Gently pour the boiling water over all.

Bake about 50 minutes, until a toothpick inserted in the middle (but not all the way down -- the rhubarb layer will be gooey) comes out clean.

:p

[jaybird]

Ensalada de Nopalitos (Cactus Salad)

INGREDIENTS
3 cups cooked nopales (nopalitos)
3 tablespoons chopped white onion
1/2 cup chopped cilantro
1/2 teaspoons dried Mexican oregano
2 tablespoons fresh lime juice or vinegar

T O P P I N G
3 tomatoes, sliced
1/3 cup chopped cilantro
1/3 cup crumbled queso fresco or añejo or Monterey jack cheese
1/3 cup purple onion rings
3 canned chilies jalapeños en escabeche, cut into quarters lengthwise
1 avocado, peeled and sliced (optional)
romaine lettuce for the side of the serving platter


I N S T R U C T I O N S
Mix the nopalitos with the next four ingredients and set aside to season for 30 minutes. Stir well and adjust seasoning.

Spread the nopalitos over the platter about 1 1/2 inches deep. Decorate with the tomatoes slices and top with cilantro, cheese, onion rings, chile strips, and slices of avocado (if used).

Overlap the romaine leaves around the edges of the platter and serve at room temperature.

[the fugative]

:D


RHUBARB ICED TEA

Makes 1 gallon.

8 rhubarb stalks, chopped

8 cups water

Juice from two lemons

1/3 cup sugar or to taste

Bring rhubarb stalks and water to a boil. Reduce heat. Simmer for 1 hour. Strain. Add sugar and lemon juice. Keep adding sugar to taste.

:D


CHILLED ASPARAGUS SOUP


Soup:

2 pounds asparagus, trimmed of woody ends

3 spring onions, trimmed

1 cup fresh mint leaves

1 pint court bouillon (recipe follows) or low-sodium vegetable broth

½ teaspoon fine sea salt

¼ white pepper

Sour-cream topping:

1 cup sour cream

1 teaspoon celery seed, lightly toasted

1 pinch fine sea salt

1 pinch black pepper

Garnishes:

Toasted hazelnuts

Chives

To make soup: Place asparagus and spring onions into salted boiling water. Cook for 3 minutes or until tender. Transfer to ice water. Drain on paper towel. Chop into 1-inch pieces. Place in blender or food processor. Add mint and court bouillon. Puree until smooth. Season with salt and white pepper. Chill until ready to serve.

To make sour-cream topping: Whisk together sour cream and celery seed. Season with salt and pepper. Chill until ready to serve.

To serve: Place soup in serving bowls. Drizzle with small amount of sour cream. Garnish with hazelnuts and chives.



COURT BOUILLON

Makes 1 gallon.

Broth:

2 white onions, peeled and diced

3 carrots, peeled and diced

½ stalk celery, peeled and diced

1 medium leek, cleaned and diced

1 garlic bulb, quartered

1 cup dry white wine

1 bouquet garni (2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns, 12 fennel seeds)

2 teaspoons grapeseed oil

To saute vegetables:In stockpot over moderate heat, sauté onions, carrots, celery, leek and garlic in grapeseed oil until tender. Add wine and bouquet garni.

To simmer stock: Fill pot with 1 gallon cold water. Bring to a boil. Reduce heat. Simmer for 2 hours. Strain through fine-mesh strainer lined with moistened cheesecloth.

:D

[Jolie Rouge]

Peanut butter balls

3/4 cups peanutbutter
1 package of graham crackers
2 tbsp powdwer sugar chocolate syrup wax paper
(Optional) white chocolate for melting and dipping the peanutbutter balls in.

Using a zip lock bag,finely crush the package of graham crackers. Then mix in peanutbutter,powder sugar and chocolate syrup. Using just enough chocolate syrup to stick dry ingriedents togther. For an even better flavor-melt white chocolate in mivcrowave, or can use chocolate, at 45 second intervals until melted. Dip the peanutbutter balls in chocolate until covered and set on wax paper and place in refrigerator until set. And enjoy.

Cornflake Candy

1- 11 oz bag of Butterscotch Morsels
1/2 cup Peanutbutter
5 cups Cornflakes

Measure cornflakes in large bowl, set aside. In sauce pan over low heat melt first two ingrediants till smooth. Pour over cornflakes and mix till well coated. Drop by spoonfuls on wax paper. Cool in refridgerator till hard. Eat and enjoy.



Crunchy Snack Mix

7 cups rice or corn cereal (Crispix and Chex work great)
1 cup mini pretzel sticks
1 cup bite-size cheese crackers
1 cup cashews or peanuts
4 T melted margarine
½ tsp garlic salt
½ tsp onion salt
2½ tsp lemon juice
5 tsp Worcestershire sauce
Mix all ingredients together, coating cereal well. Spread into a shallow layer on a baking sheet (use one with sides, or the ingredients will slide off). Bake at 450° for 45-60 minute, stirring every 15 minutes. Cool on paper towels



Aunt Rose’s White Chocolate Coated Party Mix

1/2 (20 oz.) box regular Cheerios
1/2 (12 oz.) box Rice Chex
1/2 (16 oz.) box Wheat Chex
1/2 (9 oz.) bag small unsalted pretzels
1 large bag M&M’s
2-3 pounds white chocolate disks


Mix cereal and pretzels in large bowl. Melt the white chocolate in the microwave. Stir the chocolate until to coat cereal and pretzel mixture. Pour M&M’s into the mixture and mix until well blended. Do not over mix. Line baking sheet or cake pan with wax paper. Spread mixture in pan. Let mixture harden, then break apart. Serve.

Note: Do not let any water get into white chocolate.

[Jolie Rouge]

Tomato and Fresh Mozzarella Salad

Salad:


2 tomatoes, peeled and sliced 1/2-inch thick
6 to 8 ozs. fresh mozzarella cheese, cut into 1/4-inch slices
4 or 5 fresh basil leaves, coarsely chopped or torn
1 small yellow pepper, sliced
Sweet onion slices, about 1 cup
1 or 2 cucumbers, sliced
Avocado, peeled and sliced, optional
1 or 2 small yellow squash, thinly sliced

Vinaigrette:

1/4 cup tarragon or cane vinegar
1/4 cup olive oil
1 tsp. fresh lemon juice
Pinch salt
Pinch freshly ground black pepper
1 tsp. honey mustard

To prepare salad: In large platter layer tomatoes, cheese, basil leaves, yellow peppers, onion slices, cucumbers, avocado and squash. To make vinaigrette: In small bowl, whisk vinegar, olive oil, lemon juice, salt, pepper and honey mustard together. Right before serving, sprinkle vinaigrette over salad and serve.

Makes about 1/2 cup vinaigrette.

Salad serves 4 to 6.




Tomato-Stuffed Squash Boats


6 medium yellow squash
1 fresh tomato, chopped
1/2 cup chopped bell pepper or mild banana peppers
1/2 cup chopped onion
3 slices bacon, cooked crisp and crumbled
2 or 3 leaves fresh basil, chopped (OR fresh parsley, to taste)
Freshly ground black pepper, to taste
Pinch of salt
1/2 cup shredded sharp Cheddar cheese
11/2 tbls. butter

Wash outside of squash. Place whole squash in pot and cover with water. Bring to a boil, cover and reduce heat to low. Cook for about 5 minutes. Drain and set aside to cool slightly. Cut in half lengthwise and using a teaspoon remove seeds and center pulp and discard. In medium bowl, combine tomato, bell pepper, onion, crumbled bacon, basil leaves, pepper, salt and cheese. Divide among squash boats. Place uncovered on baking sheet. Cut a small pat of butter and place it on top of filling. Bake in preheated 400-degree oven for 15-20 minutes or until heated through.

Makes 12 halves (6 to 12 servings).




Cream of Crawfish Soup

1 lb. crawfish tails with fat
1/2 cup chopped green onions
1 cup chopped fresh mushrooms
2 cups chicken broth, heated
1/2 stick butter
1 onion, finely chopped (about 1 cup)
1/2 cup flour
2 cups whipping cream, warmed
2 cups milk, warmed
2 tsps. salt, or to taste
2 tsps. cracked pepper, or to taste
2 tsps. Creole seasoning, or to taste
2 tsps. garlic powder
Paprika for garnish

Process the crawfish tails, green onions and mushrooms in a food processor until ground but not mushy, adding 1 cup of the chicken broth if needed. Melt butter in heavy 3-quart saucepan over medium-high heat. Add chopped onion and saute for 5 minutes. Stir in the flour with a whisk. Cook 1 or 2 minutes, stirring constantly. Add remaining chicken broth and stir until blended. Add the ground crawfish mixture and mix well. Simmer over medium heat for 5 minutes, stirring constantly. Add the whipping cream and milk. Season to taste with salt, pepper, Creole seasoning and garlic powder. Mix well. Bring to boil then reduce the heat to the lowest setting. Simmer for 5 minutes, stirring constantly. Remove from heat. Ladle into soup bowls. Garnish each lightly with a pinch of paprika.

Serves 6 to 8.



Stuffed Peppers


1 (31/2-oz.) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 lb. ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. ground allspice
2 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup (2 ozs.) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

Preheat oven to 450 degrees. Cook rice according to package directions, omitting salt and fat. Set aside. While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch-square baking dish; cover with plastic wrap. Microwave on high 2 minutes or until peppers are crisp-tender. Cool. Heat a large nonstick skillet over medium-high heat. Add beef, onion, parsley, paprika, salt and allspice; cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce and cheese to beef mixture, stirring to combine. While beef cooks, combine 11/2 cups pasta sauce and wine in a small saucepan; bring to a boil. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine-pasta sauce mixture to pan. Cover with foil. Bake at 450 degrees for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.

Makes 4 servings (1 stuffed pepper and 1/3 cup sauce each).

[Jolie Rouge]

I almost forgot *desert* ! :eek:


Praline Peanut Butter Fudge

1 cup evaporated milk
2 cups sugar
1 tsp. salt
1/2 stick plus 6 tbls. real butter, divided
10 to 12 ozs. peanut butter chips
About 1/2 cup creamy peanut butter
1/2 cup light brown sugar, packed
1/2 cup light Karo syrup
1 cup pecans
2 cups sifted powdered sugar

1. Line a (9x9-inch) glass baking dish with aluminum foil. Butter well or spray with nonstick spray.

2. To make bottom layer: In a heavy saucepan, combine milk, sugar, salt and 1/2 stick butter. Bring to a boil, between medium and medium-high heat, and cook for about 7-8 minutes, stirring constantly.

3. Remove from heat. Add peanut butter chips and creamy peanut butter. Stir well, working quickly to avoid the candy from setting up in the saucepan. Quickly pour mixture into prepared pan. Smooth out the top, if necessary. Refrigerate until firm.

4. To make top layer: In a small saucepan, melt 6 tablespoons of butter. Add brown sugar and Karo syrup. Stir until smooth. Bring to a boil and stir for 30 seconds. Remove from heat. Add nuts and powdered sugar. Stir well. Quickly pour over bottom layer. Chill for at least 2 hours. Cut into small squares.

Makes about 36-48 small pieces.


Banana Pudding

8 ozs. cream cheese
1 (14-oz.) can sweetened condensed milk
1 (5.1-oz.) vanilla instant pudding
1 tsp. vanilla
3 cups milk
8 ozs. Cool Whip, divided
4 bananas, sliced
1 (12-oz.) bag Jack's vanilla wafers

1. Beat cream cheese until fluffy. Add condensed milk, pudding, vanilla and milk. Beat until smooth. Fold in 1 cup of Cool Whip.

2. Line large bowl with vanilla wafers. Spread half of pudding in bowl. Top with half of sliced bananas. Repeat with remaining pudding and bananas and top with Cool Whip. Chill.

Serves 12-14.


Simple Pecan Pie

4 eggs
3/4 cup sugar
1 cup dark Karo syrup
1 tsp. vanilla
1/3 cup butter, melted
1 cup pecans
1 (9-inch) unbaked pie shell

1. Combine all ingredients. Mix well and pour into pie shell.

2. Bake in a preheated 350-degree oven for 30-40 minutes.


Peach Cobbler

4 cups canned peaches with juice or 4 cups fresh peaches, peeled
2 tsps. cinnamon
2 sticks butter, divided
1 1/2 cups plus 2 tbls. sugar, divided
2 cups plus 2 tsps. flour, divided
1 tbl. vanilla extract
1 1/2 tsps. baking powder
1 cup milk
1/2 cup powdered sugar

1. In a saucepan, combine peaches, cinnamon, 1 stick butter, 1 cup sugar and 2 teaspoons flour. Cook on medium heat for 10 minutes, stirring constantly, until mixture thickens. Add vanilla. Mix well and set aside.

2. To make crust, combine 2 cups flour, 2 tablespoons of sugar, baking powder, milk, 1 stick of melted butter and powdered sugar. Spread crust mixture in bottom and up the sides of a (9x13x2-inch) baking pan that has been sprayed with nonstick vegetable spray.

3. Pour in peach mixture. Do not stir. Sprinkle with remaining 1/2 cup sugar. Bake in a preheated 350-degree oven for 30-40 minutes.



Sweet Potato Pie

6 large sweet potatoes
3 cups sugar
1 1/2 sticks butter
3 tsps. cinnamon
2 tsps. nutmeg
1 tsp. ginger
1 tsp. baking powder
2 eggs, beaten
1 cup milk
1 (14-oz.) can sweetened condensed milk
1 tbl. vanilla extract
1 tsp. almond extract
2 (9-inch) unbaked, deep-dish pie crusts

1. Boil sweet potatoes with skin. Peel off skin, when potatoes are soft and tender.

2. Mix warm sweet potatoes with sugar and butter. Add cinnamon, nutmeg, ginger, baking powder, eggs, milk, condensed milk and extracts and combine with an electric mixer.

3. Spoon mixture equally into pie crusts. Bake at 375 degrees for 30 minutes or until crust is golden brown and pie filling is set.

Makes 2 (9-inch) pies

[jaybird]

OOH OOH OOH OOH OOH OOH! Fugi, that rhubarb pudding cake was awesome. I've already decided I can make it with apples, blueberries (if I go pick at my sister-in-law's), peaches... DAYGUM it was tasty! And a huge hit with the mil!

[Jolie Rouge]

Barbecued Tenderloin Open-Face Sandwiches

Serves 4

Ingredients:
4 filet mignon cuts of beef tenderloin (4 to 8 oz. each)
3/4 cup of your favorite barbecue sauce
3 Vidalia onions peeled and cut into half-inch slices
1-1/2 cups of shredded white cheddar
1 loaf of focaccia (Panera's Asiago focaccia works great)
Olive oil
1 bag of organic greens prepared for salad
Salt and pepper

Instructions:

Oil the grill so your steaks don't stick. Grill the tenderloins to your liking. (Approximately 4 minutes per side for medium on a grill heated at medium level. It depends on your grill.) During the last 3 minutes of grilling, baste the tenderloins with your barbecue sauce. Do the same for the onions. Put them on the grill at the same time as the steaks. Grill them alongside the steaks and baste with sauce.

Slice the focaccia in half horizontally so you have two "pie shapes." Then cut the pie shapes in half so you end up with 4 half-moon shapes.

Baste the cut side with your favorite olive oil. You can use flavored olive oil if you want; basil or pepper-infused olive oils work great. Grill or broil the cut side until it's lightly browned.

Put the bread face up on a cookie sheet. Cut the filet into 1/4-inch strips. Lay the strips, overlapping, side by side on the bread. Pile the onions on top. Put the grated cheese on top of the pile and put it under the broiler for just a minute to melt the cheese. While the cheese is melting, lightly dress your salad greens with olive oil and grate salt and pepper on the salad to taste.

Take the sandwiches out of the broiler. Use a spatula to transfer them to your plates. Pile the "salad" on top of the sandwiches and let it cascade down the sides.

[Jolie Rouge]

{{About all I can afford at K-Paul's }} ;)


Hush Puppies

1 egg
2 cups buttermilk
2 cups corn meal
1-1/2 teaspoons baking soda
1 teaspoon salt
2 Tablespoons all-purpose flour
1 Tablespoon baking powder
Cayenne pepper, to taste
6 Tablespoons chopped onion
Fat for deep-frying


Beat egg and buttermilk together and set aside. Mix all dry ingredients and add chopped onion. Blend in egg-buttermilk mixture. Heat fat to 370 degrees. Drop hush puppies, a few teaspoonfuls at a time, into the fat. Fry about two to three minutes or until evenly browned. They will float to the surface when cooked. Drain on absorbent paper and serve at once.

SERVINGS: 8

[flute]

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, melted
1 1/3 cups flaked coconut
2 cups semisweet chocolate chips
1 cup chopped pecans (or walnuts)

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a small bowl mix cracker crumbs, flour and baking powder.
3 In a large mixing bowl, beat condensed milk and margarine until smooth.
4 Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.
5 Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.

[Jolie Rouge]

Two-Step Quiche

4 eggs
1/2 cup biscuit mix
1/2 cup oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups zucchini or broccoli
Onions, optional
Mushrooms, optional
Ham, optional
1 teaspoon parsley flakes

Mix eggs, biscuit mix, oil, cheese, salt, and pepper thoroughly. Set aside. Cut zucchini or broccoli into bite-size pieces, and put in quiche dish or small casserole dish. Add any amount of onions, mushrooms, and ham to the zucchini or broccoli. Pour first mixture over ingredients in the quiche dish, making surface level. Sprinkle parsley flakes on top. Bake at 350 degrees for 30 minutes.

SERVINGS: 4 - 6

[Jolie Rouge]

Island Barbecued Spareribs

3 pounds spareribs or Texas-style ribs
1/4 cup sugar
1 teaspoon salt
1/2 cup soy sauce
1/2 cup ketchup
3 Tablespoons brown sugar
1 egg-size gingerroot, grated
1 teaspoon MSG (optional)


Place the ribs in enough water to cover in a saucepan. Bring to a boil and reduce the heat. Simmer for 15 minutes; drain. Mix the sugar and salt together. Rub on all sides of the ribs. Place in a container and cover. Chill in the refrigerator for 8 to 12 hours. Combine the soy sauce, ketchup, brown sugar, gingerroot and MSG in a bowl and mix well. Chill, covered, in the refrigerator for 8 to 12 hours.

Brush the ribs with some of the sauce and place in a baking pan. Let stand for 1 hour. Bake, covered with foil, at 325 degrees for 1-1/2 hours. Remove the foil. Bake for 30 minutes longer, basting with the remaining sauce every 15 minutes.

SERVES: 6


{{Anybody hear from our favorite MIB ? }}

[the fugative]

:D

Beef Alabraise

• 1/4 to 1/3 lb. salt pork, rind and some of the fat removed, in small dice

• 1 onion, chopped finely

• 1 tsp. or more parsley, chopped finely

• 2 cloves garlic, minced

• 1/2 tsp. thyme

• 4 lb. beef rump roast

• 1/2 c. port wine

• 1/4 c. vinegar

• 1/4 c. salad oil

• Salt and pepper

Roll the diced salt pork in the onion, parsley, garlic and thyme. Make about eight deep slits in the roast and force the salt pork mixture in them. Try to keep the slits parallel to each other to produce a nice pattern when the roast is carved. Set the roast in a non-metallic container.

Mix the port wine, vinegar and oil together and pour over roast. Refrigerate overnight in the marinade, turning several times. Discard marinade before roasting the beef. Preheat oven to 325 degrees. Roast uncovered for 2 to 3 hours, depending on doneness preference. Baste occasionally with the juices from the meat.

:D

Maple Charlotte



• 1 c. maple syrup, at room temperature

• 1 envelope (1 tbsp.) gelatin

• 1/3 c. hazelnuts, toasted, skinned and chopped finely

• 2 c. heavy cream, whipped

• 1 (12-count) pkg. ladyfingers

Heat the maple syrup slightly in a small pan. Stir in the gelatin and stir, over heat, until dissolved. Refrigerate until the syrup becomes thick. Stir in the chopped hazelnuts. Carefully fold the syrup mixture into the whipped cream.

Separate the ladyfinger layers. Line the ungreased Charlotte mold, or any round, 1 1/2-quart, flat-bottomed dish, with five or six separate "spokes" of ladyfingers meeting in the center, curved side toward the bottom of the mould. You may have to cut each side of the little cakes to make a point to set them in a starburst pattern. Next stand the other ladyfingers, still attached to one another, around the side of the mould, keeping the rounded sides outward.

Pour the Charlotte mixture in the mold, to the top of the ladyfingers. Chill in the refrigerator at least four hours. Turn over a large serving plate to unmold. Cut very gently with a serrated knife to prevent squishing the cream mixture. Serve immediately.

:D

[the fugative]

:D

Grilled Sirloins

Note: Bleu d'Auvergne, a creamy French blue cheese, or a gorgonzola works well in this recipe.

For blue cheese butter:

• 4 oz. (about 3/4 c.) creamy blue cheese, at room temperature (see Note)

• 3 tbsp. unsalted butter, softened

• 4 tbsp. chopped chives, divided

For steaks and onions:

• 2 tbsp. dried thyme leaves

• 1 1/2 tsp. kosher salt

• 1 1/2 tsp. coarsely ground black pepper

• 3 (1-in. thick) boneless sirloin steaks, each about 1 1/4 lb., trimmed of excess fat

• 3 large red onions (about 2 1/4 lb. total)

• 3 to 4 tbsp. olive oil for brushing on onions plus extra for greasing grill rack

• 4 to 6 metal or wooden skewers (soaked for 30 minutes in water)

To prepare the blue cheese butter: Break cheese into small pieces and place in a mixing bowl along with butter and 3 tablespoons of the chives. Using a fork or spoon, blend the ingredients. Cover with plastic wrap and refrigerate. (Blue cheese butter can be prepared a day ahead; bring to room temperature 30 minutes before using.)

To prepare steaks and onions: Mix together thyme, salt and pepper in a small bowl. Use half of the seasoning mixture to rub on both sides of each steak. Peel onions, then halve lengthwise and cut each half into 3/4 -inch-thick wedges going through the root ends. Divide wedges and place on skewers. Place olive oil in a small bowl, then brush onion wedges on all sides with it. Sprinkle remaining seasoning mixture over both sides of onions.

When ready to cook, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot (high-temperature) fire.

When grill is ready, grill skewered onions, turning often, until charred around the edges and tender. Onions will take about 20 minutes. When done, remove from grill and cover loosely with foil. After onions have been on grill 10 minutes, add steaks. Grill steaks until lightly charred outside and pink inside, 4 to 6 minutes per side for medium rare. (Internal temperature should be about 145 degrees.) Halve each steak and arrange on a serving platter surrounded by onions. Top each steak with a generous dollop of blue cheese butter and sprinkle with remaining chives. Serve warm.

:D

Cornmeal shortcake biscuits


• 1 2/3 c. flour

• 1/3 c. fine-grain cornmeal, such as Indian Head

• 4 tbsp. sugar

• 2 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 8 tbsp. (1 stick) unsalted butter, chilled

• 1 egg, at room temperature

• 1/3 c. sour cream, at room temperature

• 3 tbsp. water, more if needed

Topping:

• 3 c. blueberries

• 2 tbsp. lemon juice

• 1/3 c. honey or sugar, or to taste

• 2 tsp. grated lemon peel

• 2 or 3 tbsp. B&B or Benedictine Liqueur

• 1 c. heavy cream

• 2 to 3 tbsp. sugar, preferably superfine

To prepare biscuits: Preheat the oven to 425 degrees.

Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large, shallow bowl. Cut the butter into 1/2-inch size pieces and place in the bowl and mix well. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse cornmeal. Set aside.

Combine the sour cream and water in a small bowl and beat until well-blended. Sprinkle the sour cream-water mixture over the dough and using a fork, quickly stir the dampened dough together and then gather into a disk or ball. If the batter is a little dry, add another tablespoon of water.

Turn the dough out onto a lightly floured work surface and dust lightly with flour if it sticks. Knead the dough lightly a couple times. Then, roll or pat the dough into a circle about 3/4-inch thick, 8 to 9 inches in diameter. Using a floured 2 1/2-inch cookie cutter, cut the dough into biscuit. Reroll scraps and cut into biscuits.

Place the biscuits on a lightly greased baking sheet, about 2 inches apart. Place the pan on the lower oven shelf and bake the biscuits for 12 to 15 minutes or until puffy and lightly browned.

Remove the biscuits from the oven and split each in half horizontally with a serrated knife.

To prepare topping: Rinse the berries and remove stems. Combine the lemon juice, 1/3 cup honey or sugar, lemon peel and liqueur in a medium saucepan. Bring to a boil and cook over high heat until the mixture thickens slightly, about 3 minutes.

Stir in the blueberries and immediately reduce the heat to low. Simmer the berries, stirring occasionally, for about 10 minutes or until they begin to release their juice, but still are whole. Remove the berries from the heat and let cool in the pan.

Combine the heavy cream and 2 to 3 tablespoons sugar in a chilled bowl and beat with a handheld mixer until the cream is fluffy, holding soft peaks. Don't overbeat; the cream will become grainy. Refrigerate the whipped cream until ready to serve.

To serve: Spoon about 1/3 cup of the berries and juice over the bottom half of the biscuits, dividing evenly. Replace the biscuit tops and dab on the whipped cream. Serve immediately.

:D

[flute]

3lb ground beef
One large onion
2 boxes jiffy cornbread mix
1 can whole kernel corn
1 can cream style corn
8oz shredded cheddar cheese
8oz shredded mozzarella cheese
Rotel canned tomatoes (1 can)

Brown ground beef with onion. Drain well.
Mix one box Jiffy corn bread mix according to package directions. Pour into bottom of 9x13" pan.

Spoon ground beef/onion over the jiffy. Spoon both cans corn over the ground beef.
Spoon one can rotel over the corn.
Cover with 8oz cheddar & 8oz mozzarella.

Mix 2nd box of Jiffy & spoon over top.

Bake till the cornbread is done.

[Jolie Rouge]

Strawberry Cream Pie

1 cup sugar
6 Tablespoons flour
Dash of salt
2-1/2 cups milk
2 egg yolks, slightly beaten
2 Tablespoons butter
1 teaspoon vanilla
2 pints fresh strawberries
1 cup whipping cream
2 Tablespoons sugar
1 teaspoon vanilla
1 (9- or 10-inch) baked pie shell

Sift sugar, flour and salt together. Scald milk in top of double boiler and then place over boiling water. Gradually add dry ingredients, mixing with egg beater or portable mixer. After all dry ingredients have been added, cook 10 minutes stirring occasionally. Take a couple of teaspoons of hot mixture and add to beaten egg yolks and add all back to custard mixture and stir well. Cook 3 minutes. Mixture will be thick. Remove from heat; add butter and vanilla and stir until melted. Let cool slightly. Put a layer of sliced berries on bottom of crust and pour custard over them. Refrigerate until cool and add another layer of berries and top with sweetened whipped cream flavored with vanilla.

[the fugative]

:D

Strawberry Croissant Pudding


• 1/4c. slivered almonds (about half of a 2-oz. bag)

• 3 eggs

• 11/4c. milk

• 4 tbsp. sugar, divided

• 1/4tsp. orange extract

• 3 large croissants, preferably day-old, torn apart into small hunks

• 2 c. coarsely chopped strawberries

• Heavy cream or half-and-half, if desired

Toast the almonds in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan immediately and set aside to cool.

Grease a 1 1/2-quart baking dish.

In the small bowl of an electric mixer, combine the eggs, milk, 3 tablespoons of the sugar and the orange extract. Put about a quarter of the croissant shreds in the bottom of the prepared dish. Sprinkle on a quarter of the strawberry pieces. Repeat three times.

Drizzle the egg mixture all over the top of the berries and croissants, then use a spoon to gently press the berries and croissants down into the liquid. Sprinkle with the remaining tablespoon of sugar and the toasted almonds. Let stand for 30 minutes.

Preheat the oven to 350 degrees and bake the pudding until a knife inserted 1 inch from the edge comes out clean, about 40 to 50 minutes.

Serve warm, with cream

Note: Baking time can vary, depending on how much liquid the strawberries release and how dry the croissants are. If the strawberries are very ripe, or the croissants very fresh, allow another 5 or 10 minutes -- but test early, just to be sure.

:D

[Jolie Rouge]

Pot Stickers

1 pound cooked ground chicken breast
4 cups Chinese cabbage, finely chopped
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine
1 clove garlic, minced
1/3 cup green onions, chopped
Salt and pepper to taste
30 - 40 6-inch square egg roll wrappers

Combine all ingredients together in a large bowl and allow mixture to sit for about an hour at room temperature to allow flavors to blend. Place 1 Tbsp. of mixture in the middle of each egg roll wrapper. Gently bring up edges to meet at the top and seal; you may need to moisten your fingers so the edges will stick. Place pot stickers in a slightly greased skillet over medium heat and cook for several minutes until golden brown; turning on all sides to evenly cook. Serve with soy dipping sauce; recipe to follow.

Soy Dipping Sauce

1/4 cup soy sauce
1 clove garlic, minced
2 Tbsp. water
2 Tbsp. green onions



Chicken and Beef Kabobs

1 pound lean tender beef cut into 1-inch cubes
1 pound chicken breasts cut into 1-inch cubes
1/4 cup olive oil
1 clove garlic
2 Tbsp. dry sherry
2 Tbsp. soy sauce
1 small bottle Italian dressing
2 onions, quartered
1 pint cherry tomatoes
1 pound fresh mushrooms
2 yellow, red or green pepper or a combination of each sliced
1 15-oz can pineapple chunks, drained

Place beef cubes in the mixture of olive oil, garlic, dry sherry and soy sauce and marinate for at least 1 hour. Place chicken cubes in the Italian dressing and allow to marinate at the same time as the beef. When the meat is finished marinating, place on skewers alternating with vegetables. Brush on the remaining Italian dressing and grill over medium-high heat until cooked through.


Curried Rice

1/4 cup butter
1 small onion, chopped
1/3 cup celery, chopped
1 and 1/2 cup wild rice
1 cup water
1 cup chicken broth
2 tsp. curry powder or to taste
Salt and pepper to taste
1/2 cup cashews, chopped

Melt butter in a saucepan and saute onion and celery together until tender. Add rice, water, chicken broth, curry powder and salt and pepper. Bring to a boil then reduce heat and simmer covered for 15-20 minutes or until all liquid is absorbed. Sprinkle with chopped cashews.


Strawberry Mango Cobbler

2 pints fresh strawberries, sliced
2 cups fresh mango, peeled and cubed
1 Tbsp. crystallized ginger, chopped
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oats
1/4 cup lemon juice
1/4 cup butter, melted

In a large bowl, combine fruit, ginger, flour, sugars and oats. Place in a slightly greased 13 x 9 inch-baking pan. Sprinkle lemon juice and melted butter over cobbler and cook for 40 minutes at 375 degrees. Allow to cool and serve with ice cream if desired.


Here's my grandmother's, oh-so-simple Rhubarb-Strawberry Crisp recipe. (And by the way, it's just as good in the Fall made with six Granny Smith apples instead of rhubarb and strawberries; then it becomes apple crisp. Just peel, core and cut the apples into wedges.)

Rhubarb-Strawberry Crisp

4 cups of rhubarb cut in 1-inch pieces. (Washed, and use just the red parts.)
4 cups of strawberries (About 2 pints; cleaned, hulled and cut in half.)
2 eggs
1/2 tsp salt
2 cups white flour
2 cups white sugar
2/3 cup melted butter
Cinnamon
Nutmeg

Spray a 9 X 13-inch pan with butter-flavored cooking spray. Spread the rhubarb and the strawberries in the bottom. Sprinkle the fruit with cinnamon and with one-half cup of the sugar. You'll notice I didn't put an amount for the cinnamon or nutmeg. You get to choose the amount based on your taste. If you've ever made cinnamon toast, you'll know how much cinnamon I put on. It's a dusting.

In another bowl combine the eggs, the salt, the rest of the sugar, and the flour. Use a pastry blender or a fork to get it all mixed up. It will be slightly lumpy and crumbly. Don't worry. Just get it mixed well so the flavors mix and the eggs get distributed.

Pour the mixture over the fruit and spread it from end to end. Some of the fruit might be sticking up through the flour mixture. That's fine. Drizzle the melted butter over the whole thing. It won't cover every bit. That's fine too. Then sprinkle on the dusting of nutmeg.

Pop it in the oven at 350 degrees for 40 to 45 minutes. Watch for a lightly browned crust to appear -- very light brown. As the crisp cools, the topping becomes crusty. That's why they call it "crisp." Eat warm or cool, with or without ice cream. By the way, I don't cover crisp to store it. If there's any left overnight, I only cover the edge where it was cut because if you cover the crust, it will go from crispy to soggy. It's okay that way; it's just not "crisp." More often than not there won't be leftovers to even concern yourself with.

[Jolie Rouge]

Potato Skins

8 large baking potatoes
Olive oil
Salt and pepper
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
8 slices cooked crisp bacon, crumbled
1/3 cup scallions, chopped
Sour cream

Bake potatoes in the oven at 350 degrees for about 1 hour or until soft. Cut each potato in half and scoop out pulp of the potato. Reserve the pulp to use in some other recipe like mashed potatoes or baked potato soup. Brush inside of each potato jacket with olive oil and sprinkle with a small amount of salt and pepper. Return to the oven for 10 - 15 minutes to brown inside of the potato. Remove potatoes from the oven and spread the mixture of cheeses, bacon and scallions around the inside of each jacket. Place in the oven one final time to melt cheeses. Serve with sour cream



Grilled Italian Sausage with Peppers

2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
2 pounds Italian sausage links, cut lengthwise

Combine peppers, olive oil, garlic, parsley and salt and pepper and toss. Grill peppers over medium-high heat for 5 to 8 minutes turning once. Remove from heat and reserve. Grill sausages for 10 - 12 minutes or until no longer pink in the center. Place peppers over the sausages and serve.




Pea Salad

16 oz. frozen peas
1/2 cup celery, chopped
1 small onion, chopped 1 8-oz. can water chestnuts, chopped
3 oz. real bacon bits
8 oz. sour cream
1/2 cup mayonnaise
1 package dry ranch dressing mix

Allow peas to thaw. Combine peas with remaining ingredients and chill for several hours before serving.


Double Chocolate Cookies

1/4 cup butter
8 oz. semi-sweet chocolate squares (baking chocolate)
2 eggs
1 cup sugar
2 tsp. vanilla
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. chocolate chips
1 cup chopped walnuts or pecans

Melt butter and chocolate squares in a saucepan and set aside. Combine eggs, sugar and vanilla; add melted chocolate and butter. Stir in flour, baking powder and salt followed by chocolate chips and nuts. Spoon onto a greased baking sheet and bake for 12 - 15 minutes at 325 degrees.

[Jolie Rouge]

so Fugie - have you recovered from NO yet ?

[the fugative]

:D .

Strawberry, Avocado, Pecan Salad


• 1 c. coarsely broken pecans

• 3 ripe avocados, cubed

• 2 c. (1 pint) strawberries, quartered

• 2 tbsp. lime juice

• Lettuce

Dressing:

• 1/2c. mayonnaise

• 2 tbsp. lime juice

• 1 tbsp. honey

• Salt and pepper to taste

• Hot pepper sauce to taste

Toast the pecans in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out of the pan immediately and set aside to cool.

In a bowl, combine the avocados and strawberries and sprinkle with the 2 tablespoons of lime juice. Toss to distribute the lime juice. Add pecans.

To prepare the dressing, combine the mayonnaise, 2 tablespoons lime juice, honey, salt, pepper and hot pepper sauce.

Toss strawberry mixture with lettuce and dressing, or top lettuce with strawberry mixture and serve over lettuce.

:D




Jolie Rouge

so Fugie - have you recovered from NO yet ?

:p Yasureyoubetcha :p

[Jolie Rouge]

Dijonvu - the same mustard as before

[Jolie Rouge]

Fresh Corn and Bacon Casserole

6 slices bacon
6 ears fresh corn
1/2 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon slat
1/8 teaspoon pepper
2 fresh tomatoes, peeled and sliced


In a large skillet, cook bacon until crisp. Remove from skillet, drain on paper towels and crumble. Remove all but 2 Tablespoons bacon fat from skillet. Cut corn from cobs. Add corn, green pepper and onion to bacon fat. Cook over high heat for 5 minutes. Add crumbled bacon, salt and pepper. In a 2-quart casserole, alternate layers of the corn mixture and tomato slices. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until corn is tender.



Peaches with Amaretto Sauce

2 packages (3-ounces each) cream cheese, softened
1/2 cup plain yogurt
1/4 cup amaretto liqueur
3 Tablespoons sugar, divided
3 medium to large or
6 small fresh peaches
1 Tablespoon orange juice
Fresh mint leaves for garnish (optional)

In a medium bowl, beat together cream cheese, yogurt, Amaretto liqueur, and 2 Tablespoons of sugar until blended. This makes one and one-half cups of sauce. Cover and chill overnight. Shortly before serving, peel and pit peaches. Slice fairly thin. Toss with remaining sugar and orange juice. Refrigerate. At serving time, divide peaches among four dessert dishes. Spoon Amaretto sauce over fruit. Garnish with mint leaves.

[the fugative]

:D


Strawberry-Hazelnut Toast Rounds


• 1 small baguette, cut into 1/4-inch slices

• 3 tbsp. butter, melted

• 1/3c. shredded coconut

• 1/2c. (2 oz.) hazelnuts (filberts) (see Note)

• 2 tbsp. low-fat sour cream

• 1 (8-oz.) pkg. reduced-fat cream cheese (Neufchatel), softened

• 1/4tsp. vanilla

• Pinch of sugar

• 1/2c. coarsely chopped strawberries

Preheat the oven to 350 degrees. Brush one side of each baguette slice with the melted butter. Arrange the slices, buttered side up, on a baking sheet and bake about 10 to 12 minutes (rotating the baking sheet after 5 minutes), until the slices are beginning to brown. Remove from pan and set aside.

Meanwhile toast the coconut by spreading it onto a baking sheet and baking about 5 minutes, stirring once, until it begins to brown around the edges. Remove from pan and set aside.

Toast the hazelnuts in a baking pan large enough to hold them in a single layer, stirring once, until they give off a toasted aroma, about 10 minutes. If they are not already skinned, wrap them in a kitchen towel and rub them against each other to remove (most of) the skin. Chop them coarsely and set aside.

In the small bowl of an electric mixer, combine sour cream, cream cheese, vanilla and sugar. Beat, scraping down bowl and beaters, until well combined.

Stir in coconut, half the hazelnuts, and the strawberries. Store refrigerated. Shortly before serving, spread the mixture thickly on the toast rounds and dust with the remaining hazelnuts.

Note: Already-skinned chopped hazelnuts are available in some grocery stores, eliminating the not-always-successful skinning process. But even already-skinned nuts should be toasted.


:D

[Jolie Rouge]

Chicken Pasta Primavera

2 cups broccoli flowerets
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carrot, peeled and cut into julienne strips
4 Tablespoons olive oil
2 cups cooked chicken, cut into bite size pieces
Salt to taste
3 tomatoes, diced
1 pound pasta, cooked to package directions
1/2 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley

Cook the broccoli, onion, garlic and carrot in oil in a 10-inch skillet over medium heat, stirring frequently, until broccoli is crisp, yet tender, about 10 minutes. Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot. Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.

SERVINGS: 4 - 6


Westside Bruschetta

1 baguette with sesame seeds
4 to 6 Tablespoons extra-virgin olive oil
1 Tablespoon minced garlic
1 Tablespoon Romano cheese
1/4 teaspoon ground pepper
1 red bell pepper, cut into 1/4-inch pieces
1 yellow bell pepper, cut into 1/4-inch pieces
2 plum tomatoes, cut into 1/4-inch slices
3 green onions, cut into 1/4-inch slices
1/2 cup shredded mozzarella, asiago or gorgonzola cheese
4 ounces mushrooms, cut into 1/8-inch slices
4 ounces prosciutto or smoked ham, cut into 1/2-inch strips
Freshly grated pecorino Romano cheese

Slice the baguette lengthwise into halves. Place cut side up on a baking sheet. Combine the olive oil, garlic, 1 Tablespoon Romano cheese and pepper in a bowl and mix well. Spread over the cut sides of the bread halves. Arrange the bell peppers, tomatoes and green onions on each bread half. Sprinkle with the mozzarella cheese. Top with the mushrooms and prosciutto. Bake at 350 degrees for 5 to 10 minutes or until the cheese melts. Broil for 2 to 3 minutes or just until the cheese begins to brown. Cut into 2-inch slices. Sprinkle with freshly grated pecorino Romano cheese.

SERVINGS: 4 - 6

[Jolie Rouge]

Herb Butter
Makes ½ cup

Try this flavored butter on steamed vegetables or to dress up baked potatoes. It's also a must on Italian Toasted Cheese Sandwiches.

½ cup unsalted butter, at room temperature
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, minced
2 teaspoons minced fresh flat-leaf parsley
2 teaspoons snipped fresh chives
2 teaspoons snipped fresh dill or ¼ teaspoon dried dill weed
Dash of ground white pepper

Beat the butter in a small bowl with an electric beater until it is light and fluffy. Use a rubber spatula to fold in the remaining ingredients.

This butter will keep for up to 1 week in a tightly closed glass container in the refrigerator.

Variation : Substitute other fresh herbs (up to 4 teaspoons), such as basil or thyme, for the chives and dill.

[Jolie Rouge]

Some Don't Like it Hot



By Zola Gorgon

Summer. I love it and I hate it.

I love summer because I love to spend time in my garden. The challenge for me is to do it before it gets too hot. I work in the garden at 7 AM or early evening.

If I try to do it when it's over 80 degrees, I just about pass out. It's one of the things about being so Irish. Most Irish people can't stand heat; especially those of us with fair skin. We'll look great in our old age because we don't spend a lot of time in the sun. I gave up sun bathing 25 years ago, but it means I'm less heat tolerant than ever, so gardening has to be done in cooler hours. Golfing too. But I'm GREAT in a movie theater in the summer. (Think refrigerator cold and no sun.)

Have you ever been so hot and sticky during a summer day that you wished dinner would just "make itself"? The thought of slaving over a hot stove just makes you want to scream? Years ago my mother used to make us bacon, lettuce and tomato sandwiches for dinner on really hot days. In and out of the kitchen FAST.

I recently invented a meal I call "The Dinner That Makes Itself." I talked about it in my Demystifying the Dinner Party speech and people were excited to learn how to do it. It seems like a candidate for the days when you wish dinner would just happen instead of you having to make it happen. So here ya go . . . . [/i]


[b]The Dinner that Makes Itself

A rustic Italian dinner that only requires 3 pans, 5 minutes to prep and an hour in the oven -- all by itself so you can be by the pool or taking a cold shower.

Serves 4

4 chicken breasts (bones attached)
1 jar of Consorzio Balsamic/Garlic marinade (you'll have leftovers)
4 peppers (red, yellow and orange mixed up; you choose, but no green)
1 large onion (Vidalia or yellow)
2 tsp of chopped garlic
24 baby red salad potatoes
Olive oil (spray or jar)

You'll need 3 pans. One Pyrex 9 X 9 inches, one 9 X 13 inches and, if you have one, pull out your cast iron skillet - or use another type of metal pan that you can put in the oven. A 9 X 13 inch cake pan will do in a pinch.

Spray the 9 X 13 inch pan with olive oil. Place the washed chicken breasts bone down in the 9 X 13 inch pan. Drizzle 2 tablespoons per breast with the Consorzio marinade.

Cut the bell peppers into 1-inch strips. Peel and cut the onion into 8 or 10 pieces. Spray the 9 X 9 inch pan, then put in the peppers and onions with the garlic. Season with salt and pepper if you want. Spray the whole batch with plenty of olive oil.

Cut the washed baby potatoes in half. Spray the last pan you are going to use and put the potatoes cut-side down in the pan -- as many as you can -- and then just let the rest sit on top. Spray the whole batch with olive oil spray and, if you're not salt sensitive, go ahead and grind some salt (sea salt preferably) over the potatoes.

Put all 3 pans in your oven. Turn it on 375 degrees and set your timer for an hour. Go take your shower or your swim. Come back. The chicken should be done. You can optionally drizzle a little more marinade over the chicken when it comes out of the oven to make more "sauce." The peppers should only need a stir. They should be fully roasted. The potatoes with their cut sides down should be browned and crispy. Just run your spatula underneath to loosen them and serve the whole meal.

Italian Bistro food with no fuss, no muss and no time in the kitchen.

Enjoy!



For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com/recipes/.

[flute]

Roasted Garlic Teriyaki Chicken

2/3 C kikkoman roasted garlic teriyaki marinade & sauce
1 TB packed brown sugar
1 TB vegetable oil
6 boneless, skinless chicken breast halves

Combine teriyaki sauce, brown sugar & oil, stirring until sugar dissolves. Pour mixture over chicken in large plastic food storage bag. Pres air out of bag; close top securely. Turn bag over several times to coat chicken. Refrigerate 2 hours, turning bag over once. Remove chicken from marinade; discarde marinade. Grill chicken 4-5" from hot coals 12-15 minutes, or until chicken is no longer pink in center, turning occasionally.

[flute]

Never Pre-heat your wok without first adding cooking oil as called for in the recipe you are using. You may want to experiment with reducing the amount of oil specified in any given recipe, but always be sure to use enough oil or other cooking liquid to prevent food from sticking to the wok.

Care:
Hand-wash in water with mild detergent. Hand dry immediately. Never use scouring powder, abrasives, or metal scouring pads, as they can damage the non stick coating. To remove burned-on food, prepare a paste of 2 TB baking soda with 1 TB laundry bleach. Apply the paste to the area to be cleaned, and let sit for 15 minutes. Gently scrub with a nylon brush or sponge, rinse with wamr water & dry immediately.

[Jolie Rouge]

Spicy Shrimp

5 Tbsp. olive oil
6 Tbsp. Tabasco sauce
3 garlic cloves, minced
3 tsp. fresh lime juice
2 pounds medium shrimp, shelled and deveined

Combine first 4 ingredients. Mix well and pour over shrimp in a large bowl. Allow shrimp to marinate for at least one hour. Prepare medium hot grill. Thread shrimp onto shish kabob-type skewers and grill for about 3 minutes per side over medium hot grill. If you do not want to grill the shrimp then broil them in the oven for about the same amount of time.

Celery Burgers

2 pounds lean ground beef (we actually use ground venison)
5 to 6 stalks of celery
Salt and fresh ground pepper
1 Tbsp. Worcestershire sauce
Hamburger buns and fixings

Put ground beef in a large bowl. Chop celery very finely (the smaller the celery pieces the better the burgers hold together while cooking). Add salt and pepper and Worcestershire sauce. Mix ingredients well. Form patties and cook over medium charcoal grill (or gas grill if you must) until done. Serve on buns with condiments.

The celery adds volume to the burgers and cuts down on the amount of fat and calories in each burger...it also adds a nice flavor to the burgers. If you are having trouble with the beef/celery mixture sticking together as patties, add one beaten egg to the mix.



Fried Green Tomatoes

Slice 6 green tomatoes about as thick as your little finger......
In a bag, put 4 Tbsp. flour and 2 Tbsp. cornmeal and salt and pepper to taste (At least 1 tsp. of each).

Mix together 2 slightly beaten eggs and 2 Tbsp. milk. Dip tomato slices in egg mixture and drop in bag with flour mixture. Shake bag to coat tomato slices. Fry in large skillet with about 1/2 inch of oil. Keep slices separated. Brown on each side until golden brown.


Crunchy Red Cabbage Salad
(Makes 2 big bowls)

1 cup white vinegar
1/4 tsp. dry mustard (We used a little more)
1/4 cup sugar
1 red cabbage shredded
1 green pepper diced finely (yuck...I don't like green peppers and would leave this out)
1 large onion diced finely
2 sticks finely chopped celery
1 tsp. celery seeds
1/2 cup chopped parsley
Salt and pepper to taste
1 cup sour cream
1/4 cup olive oil

Heat 1 cup white vinegar, 1/4 tsp. mustard and 1/4 cup sugar to a boil. Combine remaining ingredients and divide between 2 large bowls. While vinegar mixture is still hot, pour over cabbage mixture and mix well. Place in refrigerator in an enclosed container for 24 hours before using. Keeps well for up to 2 weeks in the fridge. Salad is crisper after 48 hours.



Raspberry Parfaits

1 store bought or homemade angel food cake cut into bite-sized pieces
4 cups fresh or frozen raspberries (frozen should be thawed)
1/4 cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
2 cups vanilla yogurt
1 container whipped topping
1/2 cup slivered almonds

Combine raspberries, raspberry jam and orange flavored liqueur together and mix well. If you are using frozen raspberries you may need to add a small amount of sugar to this mixture if the jam doesn't sweeten it enough. Alternate layers of angel food cake followed by raspberry mixture and then vanilla yogurt in parfait glasses. Top with whipped topping and slivered almonds.

[Jolie Rouge]

Mediterranean Lamb Chops

Lamb chops, 3/4 to 1 inch thick (1 to 3 per person)
Sherry, red wine or apple juice
Balsamic vinegar
1/4 cup plum or currant jelly
Sprigs of fresh rosemary

Sear the lamb chops in a hot lightly seasoned heavy skillet or grill pan over medium-high heat for 4 to 6 minutes per side. Chopped fresh rosemary leaves and garlic may be added while searing, along with sea salt and freshly ground pepper or lemon pepper, which usually includes some salt. Remove the chops to a heated ovenproof platter and cover. Keep warm in a 275-degree oven. Deglaze the pan with the sherry, adding about 1/3 cup per person. Add a dash of balsamic vinegar. Cook until reduced, stirring constantly. Stir in the jelly. Cook until blended and heated through, stirring constantly. Pour over the chops and top with sprigs of fresh rosemary. Serve with mint jelly or fruit chutney.


Italian Rum Custard Strawberry Trifle

6 eggs, beaten
3/4 cup sugar
1/4 teaspoon salt
1-1/4 cups flour
1/2 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
3-1/2 cups milk
2 egg yolks
2 Tablespoons butter, cut into 8 pieces
2 teaspoons vanilla extract

Beat the eggs until frothy. Add 3/4 cup sugar 2 Tablespoons at a time, beating well after each addition. Beat for 3 minutes longer, scraping the bowl occasionally. Add 1/4 teaspoon salt, beating constantly until mixed. Sift 1/3 of the flour over the egg mixture and fold in. Repeat the process until all the flour has been incorporated. Pour into a 9-inch greased and floured springform pan. Bake at 350 degrees for 40 minutes or until the cake tests done. Cool in the pan on a wire rack for 10 minutes. Loosen the cake from the side of the pan with a sharp knife; remove the side of the pan. Remove the cake to a wire rack to cool completely.

Combine 1/2 cup sugar, cornstarch and 1/2 teaspoon salt in a saucepan. Whisk in the milk gradually. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes, stirring constantly. Remove from heat. Whisk the egg yolks in a bowl. Stir in 1 cup of the hot milk mixture, whisking constantly. Whisk the egg yolk mixture into the hot milk mixture. Cook over low heat for 1 minute, stirring constantly. Pour into a medium bowl. Add the butter, stirring until melted. Stir in the vanilla. Press waxed paper onto the surface of the custard.

Cool slightly. Chill in the refrigerator.

ASSEMBLING TRIFLE:

4 cups whipping cream
2 teaspoons unflavored gelatin
1/4 cup confectioners' sugar
2 pints fresh strawberries
6 to 9 Tablespoons dark rum

Pour the whipping cream into a mixer bowl. Sprinkle with the gelatin. Stir in the confectioners' sugar. Beat until stiff peaks form. Chill, covered, in the refrigerator.

Reserve 11 whole strawberries with stems and chill. Cut the remaining strawberries into thin slices. Cut the cooled cake horizontally into 3 equal layers. Brush the top of each layer with 2 to 3 Tablespoons of the rum. Cut each layer into 1 x 2-inch fingers.

Reserve 1/4 of the whipped cream.

Arrange the cake fingers from 1 layer in the bottom of a trifle bowl or glass bowl with straight sides. Layer with 1/3 of the custard and half the strawberries. Arrange some cake fingers around the edge. Spread the strawberries with 1/3 of the remaining whipped cream.

Repeat the process with another layer of cake fingers, 1/3 of the custard, the remaining strawberries and another 1/3 of the whipped cream. Top with the remaining cake fingers, the remaining custard and remaining whipped cream.

Chill for 8 hours or longer. Pipe the reserved whipped cream into rosettes over the top of the trifle. Arrange 10 of the reserved strawberries around the edge and 1 in the center.

[the fugative]

:D

Crescent Walnut-Raisin Potica


Bread:

• 1 c. chopped walnuts

• 1/2c. raisins

• 2 tbsp. packed brown sugar

• 1/2 tsp. ground cinnamon

• 1 tbsp. butter or margarine, melted

• 1 tbsp. half-and-half

• 1 tbsp. honey

• 1 egg

• 1 (8-oz.) can refrigerated crescent dinner rolls

Icing:

• 1/2 c. powdered sugar

• 1/8 tsp. almond extract

• 11/2 to 2 tsp. milk or half-and-half

Preheat oven to 375 degrees. Grease cookie sheet with shortening or spray with cooking spray. In a food processor, grind together walnuts, raisins, brown sugar, cinnamon, butter, half-and-half, honey and egg. Set aside.

On a lightly floured surface, unroll dough into 1 large rectangle; press or roll into a 14- by 10-inch rectangle, firmly pressing perforations to seal. Spread nut mixture evenly over dough to within 1/2-inch of long sides. Starting with one long side of rectangle, tightly roll up dough, carefully stretching roll until 17 inches long; press edge and ends to seal. Place on greased cookie sheet; loosely coil into spiral shape.

Bake for 28 to 33 minutes, or until deep golden brown. Cover loosely with foil if bread is browning too quickly. Cool 10 minutes.

Meanwhile, in a small bowl, blend powdered sugar, almond extract and enough milk for drizzling consistency until smooth. Drizzle icing over warm bread. Cut into wedges; serve warm.

:D


S'more Bars


• 3 c. frosted cocoa corn puff cereal

• 3 c. honey graham cereal

• 1 c. peanuts

• 1/2 c. peanut butter

• 1 (10.5-oz.) bag miniature marshmallows

• 2 tbsp. milk

Spray bottom and sides of a 9- by 13-inch pan with cooking spray or grease with shortening. In a large bowl, mix both cereals and peanuts.

In a 3-quart saucepan, heat peanut butter, marshmallows and milk over low heat, stirring occasionally, until peanut butter and marshmallows are melted and mixture is smooth.

Pour peanut butter mixture over cereal mixture; stir to coat well. Press mixture in greased pan. Cool at least 30 minutes before serving. Cut into bars.

:D

[Jolie Rouge]

We celebrate America's Independence Day on July 4th. It is a wonderful holiday for a wonderful country.

We may have our share of problems here but we are still the land of the free and the home of the brave. Traditional celebrations include families and friends getting together for cookouts and fireworks.

For this menu we feature smoked barbecued baby back ribs. We have included instructions for smoking the ribs with either a charcoal grill or a gas grill. For either method the secret to this style of preparation is indirect cooking where the smoke actually cooks the ribs rather than the direct heat of the fire.

There is a certain art to this preparation that depends in large part on the heat of the fire and the amount of smoke generated by the hardwood chunks. It is best to leave the lid on the grill as much as possible to trap the smoke and allow it to cook the ribs. If you notice that the smoke is dying down, then lift the lid. The addition of the fresh air should spark the hardwood and increase the heat. Then when you replace the lid the smoke will increase as well. You can also add additional hardwood chunks to the fire whenever necessary.

Under slow cooking conditions with only indirect heat and smoke cooking the ribs, it may take up to 2 hours to complete the smoking process. However, if the fire is hotter or the ribs closer to the direct heat, then the ribs will cook faster. You need to keep an eye on the ribs but, since you are using indirect heat, it is not as critical to continuously check the ribs in the same way as if you were cooking directly over the coals.

With a little practice you will master the subtle methods to control the heat and smoke. The end result is fabulous smoked ribs that everyone will love. This menu serves 6 to 8.

Happy Independence Day, y'all!


Cream Cheese Dip

1 8-oz. package cream cheese, softened
1 fresh tomato
2 cloves garlic minced
Fresh ground pepper

Slice tomato in half and scoop out inside pulp. Combine tomato pulp with cream cheese and garlic. Mix with a mixer for several minutes until smooth. Place mixture in a small bowl and sprinkle with fresh ground pepper. Refrigerate until ready to serve. Potato chips actually go great with this dip, but you may also use your favorite crackers.


Pineapple Boat Fruit Salad

1 pineapple
1 pint fresh sliced strawberries
2 bananas sliced
2 kiwi fruits peeled and sliced
1 11-oz. can mandarin oranges, reserve juice
1/4 cup honey
Juice of 1 lime
Coconut flakes
Fresh mint leaves

Cut pineapple in 1/2 lengthwise. Dice pineapple and discard hard core that runs through the center of pineapple. Combine pineapple, strawberries, bananas, kiwi and mandarin oranges together in a large bowl. To make dressing combine juice drained from mandarin oranges, about 1/2 cup, honey and lime juice together, shake well. Pour over fruit and toss. Place in pineapple shells and sprinkle with coconut and garnish with mint leaves.



Smoked Barbecued Spare Ribs

8 - 10 lbs. of baby back pork sparerib racks
10 - 12 hickory hardwood chunks (Use the large chunks that are approximately the size of the palm of your hand rather than the hardwood chips)
Dry Rub consisting of mixed spices including 3 Tbsp. of fresh ground pepper and seasoning salt and 1/2 Tbsp. each of garlic salt, paprika, onion salt, ground hot pepper or pepper flakes, ground rosemary and any of your other favorite spices.
2 - 3 bottles of you favorite barbecue sauce

For Charcoal Grill -

Soak hardwood chunks in water for approximately 2 hours before using. Place charcoal briquettes around on one side of the charcoal grate 2-3 coals deep and apply lighter fluid. Light coals and wait until ash first appears on coals. Place tinfoil pie pan on side of grill on opposite side of from coal and fill with water. Place hardwood chunks directly onto hot coals and place cooking (top) grate on grill. Rub ribs with the Dry Rub of mixed spices on both sides. Place rib racks on cooking (top) grate and place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Turn ribs a few times during the cooking process for even smoking.

For Gas Grill --

Soak hardwood chunks in water for approximately 2 hours before using. Place tinfoil pie pan on one side of grill and fill with water. Light other side of grill and, when hot, place hardwood chunks onto hot grill. Rub ribs with the Dry Rub of mixed spices on both sides. Place rib racks on side of grill over the pie pan. Turn gas grill down to low on the side with the hardwood chunks. Place top on grill with air vents almost completely closed. Turn the ribs during the cooking process for even smoking.

With either preparation method, you may baste the ribs with your favorite barbecue sauce about 3/4 of the way through the smoking process. Again use your judgment on the timing of the sauce. If the fire is hot then wait until the ribs are almost done and the fire has died down somewhat before applying the sauce. The slow cooking through the smoke will turn the sauce into a thick glaze on the ribs. Since you are using indirect heat, the sauce will not blacken the ribs as is sometimes the case when using barbecue sauce over direct heat. The smoking process produces a lot of flavor all by itself so you may elect to leave some ribs without any sauce. The water in the pan will keep the ribs moist throughout the cooking process.



Veggie Salad

2 cups fresh corn kernels, cut off the cob and blanched in boiling water so corn kernels are still crisp; or 1 16-oz. can shoepeg corn (small white and sweet kernels)
2 cups fresh peas, blanched in boiling water so peas are just barely done; or 1 16-oz. can peas.
2 cups fresh green beans, chopped in 2-inch pieces and blanched in boiling water so beans are still crisp; or 1 16-oz can green beans
1 cup celery, finely chopped
1 cup apple cider vinegar
1 cup sugar
1/2 cup vegetable oil
2 cloves garlic, minced
Salt and pepper to taste
1 Tbsp. lemon juice

Combine all ingredients together in a large bowl. Refrigerate overnight and serve chilled.

You will be surprised at how good this simple recipe is. Make sure to prepare it the day before so that the flavors have time to blend. Feel free to add or substitute other ingredients such as kidney or black beans. Please use the fresh ingredients if you are fortunate enough to have them handy.




Red, White and Blue Parfaits

8 oz. cream cheese, softened
1 16-oz. container vanilla yogurt
2 Tbsp. lemon juice
2 pints fresh strawberries, washed, hulled and sliced
2 pints fresh blueberries, washed
Whipped topping for garnish
8 parfait glasses or other clear glasses

Combine cream cheese, vanilla yogurt and lemon juice and mix well. Place 1/4 cup of cream cheese mixture in the bottom of each glass followed by 1/4 cup strawberries. Repeat with cream cheese mixture and blueberries. Top with whipped topping and serve. These desserts are tasty, colorful and right in keeping with the red, white and blue holiday. You could add a layer of sponge cake in each glass if you want to make the dessert a little more hearty.

[Jolie Rouge]

Roasted or Grilled Asparagus

(Serves 4 to 6)

INGREDIENTS:

1 bunch of asparagus. (Thick or thin asparagus is fine. I like mine more tender so I pick the thinner ones.)
Olive oil spray
Sea salt to taste

INSTRUCTIONS:

To roast:

Wash your asparagus. Wipe off excess moisture. Spray the spears with olive oil to coat them. Put in an ovenproof container. They can be stacked up some. That's fine. Sprinkle with sea salt or regular salt if you don't have sea salt.

Roast at 400 degrees for 15 minutes. Check for doneness. If they are stacked up high in a narrow pan, it might take longer. And it also depends on how al dente (crisp) you like your asparagus. Let asparagus cool down some before serving so you don't burn your or your guests' mouth(s).

To grill:

Follow all of the directions above for coating the asparagus. Then grill them directly on the rack, on medium, turning once until all sides have nice stripes. Depending on your grill, this will only be a few minutes. The grilling makes the asparagus have a smoky flavor you'll love.

[the fugative]

:D

PICKLED ASPARAGUS




Makes 5 (12-ounce) jars.

5 large garlic cloves, sliced

15 allspice berries

30 black peppercorns

20 coriander seeds

5 small pieces of mace or nutmeg

½ teaspoon hot-pepper flakes (optional)

3 pounds asparagus, trimmed to fit into 12-ounce jelly jars

2½ cups white-wine vinegar

2½ cups water

2½ teaspoons pickling salt

2 tablespoons sugar

To prepare jars: Thoroughly wash 5 (12-ounce) jelly jars in hot water and dry upside down. Or wash in dishwasher. Bring pot of water to a boil. Remove from heat. Drop 5 lids and 5 screw-on bands in water. Set aside.

To pack jars: Divide garlic, allspice, peppercorns, coriander, mace or nutmeg and pepper flakes among 5 jars. Pack asparagus vertically into jars (Note: Tips up or down? Your choice.)

To process jars: In nonreactive saucepan, bring vinegar, water, salt and sugar to a boil. Stir to dissolve salt and sugar. Pour hot liquid over asparagus, leaving ½-inch headspace. Wipe rim of jars with clean cloth. Top with rubber-edged lid. Tighten on screw band. Place jars in pot. Cover with water. Bring to a boil. Process jars for 10 minutes. Cool completely. Store jars in cool, dry place for at least 3 weeks before eating asparagus.

:p

[Jolie Rouge]

what are you doin here in the middle of the day ?

[the fugative]

what are you doin here in the middle of the day ?


:p Paid Holiday :p



pounce
pounce
pounce
pounce
pounce
pounce
pounce
pounce
pounce
pounce
pounce


:D

[jaybird]

HOLY COW CAKE

1 package devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 (8 oz) jar caramel topping
1 (14 oz) can sweetened condensed milk
4 (2.1 oz) Butterfinger candy bars, crushed & divided
1 (12 oz) frozen whipped topping, thawed
1 (8 oz) cream cheese, at room temp

Lightly coat a 13x9 pan with cooking spray. Preheat oven to 350 degrees.

Place cake mix, water, oil & eggs in a large bowl; blend with mixer on low for 1 minute. Stop & scrape the sides. Beat 2 minutes at medium speed, scraping sides as needed. Pour into the prepared pan, smoothing out the top with a spatula. Bake on center rack until the cake springs back when lightly pressed & just starts to pull away from the sides, 35 to 38 minutes. Place on wire rack and immediately poke holes in the top of the cake with a drinking straw or chopstick.

Stir together caramel topping and sweetened condensed milk. Spoon over the warm cake so the mixture seeps down into the holes. Sprinkle with half the crushed candy pieces.

Combine whipped topping and cream cheese in a large bowl; blend on low til smooth, 1 minute. Spread over the cake & sprinkle with the remaining candy bits.

Place cake, uncovered, in the refrigerator. Let chill about 20 minutes before cutting. Store leftovers, covered, in the refrigerator up to 1 week.

403 calories
19.5g fat
55mg cholesterol
7g protein
50g carbohydrate
39g sugar
1g figer
338 mg sodium
91mg calcium
229mg potassium

[the fugative]

:D

Fruit Salad With Strawberry Yogurt Dressing


• 1/2c. low-fat strawberry yogurt (or other flavor)

• 1 tsp. grated orange zest, optional

• 2 tbsp. orange juice

• 1 small can of fruit with juice (about 6 to 8 oz.), such as pineapple, mandarin oranges or pears

• 1 medium red or green apple (for about 3/4c. chunks)

• 1 medium banana (for about3/4c. slices)

• 1/2c. seedless grapes

Pour the yogurt into a small mixing bowl. Add the grated zest, if using, and the orange juice. Stir until well combined. Set aside (or refrigerate until ready to serve, up to 24 hours).

Pour the canned fruit with its juice into a serving bowl. Core the apple, but do not peel it. Cut the apple into bite-size pieces, and add the pieces to the bowl. Stir to coat the apples with juice.

Slice the banana, and add it to the bowl. Add the grapes, cutting them in half, if desired. Stir the fruit gently and spoon it into small serving bowls. Pass the Strawberry Yogurt Dressing at the table and spoon a little on top of each bowl.

:D

[Jolie Rouge]

Humus (Chickpea Dip)

1 15-oz. can chickpeas, reserve 1/4 cup liquid
1/4 cup tahini (tahini is sesame paste and can be found in gourmet sections of grocery stores)
2 cloves garlic
1/4 cup lemon juice
1/2 tsp. cumin
1 tsp. coriander
1/4 tsp. cayenne pepper
1/4 cup green onions, chopped
Salt and fresh ground pepper to taste
1/4 cup cilantro
1/4 cup chopped green onions

In a food processor or blender, combine chickpeas, tahini, garlic, lemon juice, cumin, coriander, cayenne pepper, salt and pepper and juice from chickpea can. Blend until smooth. Add cilantro and blend again. Top with green onions and refrigerate until ready to serve. Serve with pieces of pita bread or fresh raw vegetables.



Herb Marinated Chicken on Spring Greens

8 boneless, skinless chicken breasts
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 cup extra virgin olive oil
2 tsp. lemon zest
Combination of salad greens like watercress, baby spinach, radicchio, romaine and curly endive.

Dressing Ingredients:
1/2 cup olive oil
1/3 cup fresh lemon juice
2 cups fresh tomatoes, chopped
1/2 tsp. dried tarragon or 1 Tbsp. fresh
1/2 tsp. dried thyme or 1 Tbsp. fresh

Combine Dressing Ingredients and place in a shaker container.

Combine garlic, basil, oregano, 1 cup olive oil and lemon zest together and stir. Place chicken in a large baking dish and pour marinade over chicken. Place in the refrigerator for several hours. Place chicken breasts on hot grill and cook until thoroughly done. Slice chicken into bite sized pieces. Place salad greens in 8 equal servings on dinner plates and place chicken slices on each plate, top with dressing.



Roasted Potatoes with Parmesan and Mozzarella

8 small potatoes washed and thinly sliced
1/2 cup olive oil
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese

Place potatoes in a large bowl. Combine olive oil, parsley, garlic and salt and pepper together and mix well. Pour over potatoes and toss. Place 1/2 potatoes in a greased baking dish and top with 1/2 cup of each cheese, follow with the rest of the potatoes and the rest of the cheese. Bake for 45 - 50 minutes or until potatoes are tender.



Toasted Peach Almond Dessert

8 peaches, pitted and sliced
1/4 cup lemon juice
2/3 cup brown sugar
2/3 cup flour
1/4 cup butter, melted
2 tsp. cinnamon
1/2 cup almonds sliced

Combine peaches, lemon juice and 1/3 cup of the brown sugar together and mix well. Place in a large baking dish. Combine flour, butter, 1/3 cup brown sugar and cinnamon together to form a crumb mixture. Sprinkle over peaches and top with almonds. Bake at 350 degrees for 40 minutes.

[flute]

BBQ beef cups
1 pound ground beef
1 1/2 cups BBQ sauce or sloppy joe sauce
1 pkg refrigerated grands biscuits
1 cup cheddar cheese

Brown & drain beef. Add sauce and stir well. Press each biscuit into a muffin tin to forms crusts. fill each crust with beef mixture. bake in oven per the directions on the biscuit package. Sprinkle cheese on them for the last 5 minutes.

[moogle]

Help! i've just discovered this thread....I've went through the first 100 pages and the last 100 pages.

Is there any easy way to get to the middle pages easily????

There are a lot of great recipes in here - Thanks!

[the fugative]

:D


Onion Pie With Walnut Crust


Crust:

• 11/4c. flour, plus extra for handling the dough

• 1/2c. walnuts

• 1/4tsp. salt

• 1/2c. (1 stick) cold unsalted butter, cut into small pieces

• 3 to 4 tbsp. cold water

Filling:

• 1 tbsp. olive oil

• 1 tbsp. butter

• 4 c. thinly sliced onion

• 1 medium-size red bell pepper, cut in thin strips

• 3/4tsp. salt

• 2 tsp. dry mustard

• 3 tbsp. fresh lemon juice

• 3 tbsp. flour

• 3 to 4 tbsp. water (as needed)

• 3/4c. sour cream

• 3/4c. yogurt

• 2 eggs

• 1 tbsp. prepared horseradish

• 2 tbsp. minced fresh parsley

• Freshly ground black pepper

• Paprika

To prepare the crust: Place 11/4 cups flour, nuts and salt in a food processor and process until the walnuts are pulverized into the flour. Distribute the butter pieces on top and pulse until the mixture is uniform and resembles a coarse meal. Add 3 tablespoons water and pulse a few times until the mixture holds together when pressed. (You might need to add a little more water.) Transfer the dough to a floured surface, press it together, then roll it out and fit it into a 9-inch pie pan. Pinch or flute the edges and set aside.

Preheat oven to 375 degrees.

To prepare the filling: Heat the oil in a large, deep skillet over medium heat. Melt in the butter, then add onion, bell pepper, salt, mustard and lemon juice. Cook, stirring frequently, over medium heat until the onion softens, about 8 minutes. Sprinkle in the flour, stirring constantly. Stir and cook another 10 minutes, adding water as needed to prevent sticking. Remove from heat.

In a medium-size bowl, beat together the sour cream, yogurt, eggs, horseradish and parsley. Stir this into the onion mixture and grind in some black pepper. Spoon filling into the unbaked crust and dust the top with paprika. Bake for 1 hour, or until set. Remove from oven and let sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

:D

[the fugative]

Help! i've just discovered this thread....I've went through the first 100 pages and the last 100 pages.

Is there any easy way to get to the middle pages easily????

There are a lot of great recipes in here - Thanks!


Sorry not that I am aware of but feel free to ask for anything and we will try and post a recipe for you. :D

[Jolie Rouge]

Creole Stuffed Tomatoes

6 medium-sized firm, ripe tomatoes
4 strips bacon, diced
1 Tablespoon bacon drippings
2 medium-sized onions, finely chopped
salt and pepper, to taste
1 Tablespoon chopped parsley
1-3/4 cups toasted bread crumbs, divided
1 Tablespoon butter, melted

Preheat oven to 350 degrees. Slice off top of tomatoes and carefully scoop out pulp so as not to break skin. Finely chop pulp, drain, and reserve. Fry bacon and drain, reserving one Tablespoon drippings. Sauté onions in drippings until transparent. Add tomato pulp, salt, pepper, parsley, and one-and-one-half cups crumbs, cooking slowly. Add bacon and mix well. Correct seasonings. Using a small spoon, stuff tomatoes with the mixture. Place tomatoes in a shallow baking dish, and add one-half inch hot water. Bake 30 minutes. Combine remaining crumbs with melted butter, and sprinkle over each tomato.

Note: If tomatoes are lacking in flavor, add a small amount of canned tomato juice to the filling.

SERVINGS: 6

[flute]

BBQ beef cups
1 pound ground beef
1 1/2 cups BBQ sauce or sloppy joe sauce
1 pkg refrigerated grands biscuits
1 cup cheddar cheese

Brown & drain beef. Add sauce and stir well. Press each biscuit into a muffin tin to forms crusts. fill each crust with beef mixture. bake in oven per the directions on the biscuit package. Sprinkle cheese on them for the last 5 minutes.

[Jolie Rouge]

Snack Foods Throughout the Years
Contributed by Brenda Hyde

Brownie Girl Scouts working on their "Through the Years" Try-It can make and sample one of these snack foods.

Snack foods have come and gone over the years. Jello once marketed a dessert called Whip 'N Chill, which is no longer on our grocery shelves. I am sure we can all remember a snack food that disappeared without warning. Other products have withstood the test of time, but nothing is as comforting and fun as homemade snacks. Simple ingredients and recipes will never go out of style. The snack recipes below will give you an idea of some favorites over the years.

1910s - Butter Crackers
A fun recipe to experiment with in modern times!

Rub 3 tablespoons of butter into 1 quart of flour. Add 1 spoonful of salt, 2 cupfuls sweet milk, 1/2 teaspoonful Wyandotte soda (baking soda) dissolved in hot water. Knead 1/2 hour. Roll into an even sheet 1/4 inch or less in thickness and cut out.
Note: The crackers should be baked at 350 degrees until golden. Very old recipes often don't have the baking directions, assuming that everyone knew this step without
being told!


1940s - Honey Drop Cakes

1/2 cup honey
1/4 cup sugar
1/3 cup butter
1 1/2 cups flour
1 egg
1 1/2 tsp. baking powder
1/2 tsp. lemon juice

Cream butter and gradually add in sugar. Add beaten egg yolk, honey and lemon juice and mix well. Sift and measure flour, add baking powder, resift and mix with the creamed mixture. Fold in egg whites, which have been well-beaten. Drop on well greased tins or baking sheets. Bake in 400 degree oven about 7-15 minutes.


1950s - Ting-a-Lings

2 6-ounce packages
semisweet chocolate pieces
4 cups Wheaties, Cheerios or Kix

Melt chocolate over hot water. Cool at room temperature. Gently stir in cereal until well coated. Drop with tablespoons onto waxed paper. Place in refrigerator until chocolate is set, dry and hard, about 2 hours. 3-3 1/2 dozen.


1950s - Salted Peanut Crisps

1 cup shortening (part butter)
1 1/2 cups light brown sugar packed
2 eggs
2 tsp. vanilla
3 cups sifted flour
1/2 tsp. soda
2 cups salted peanuts

Heat oven to 375 degrees. Mix shortening, brown sugar, eggs and vanilla. Sift together flour, soda, salt and stir in. Stir in peanuts. Drop by rounded
teaspoonfuls about 2 inches apart onto lightly greased baking sheets. Flatten with bottom of glass dipped in water, then in sugar. Bake 8-10 minutes. Makes about 6 dozen.

1960s - Individual Pizzas

4 English Muffins
1/2 cup chili sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/2 pound brown and serve pork sausages, broken into pieces
1 cup grated American cheese

Preheat broiler about 5 minutes. Split muffins, toast cut sides and spread with combined chili sauce and seasonings. Sprinkle sausage over tops; then sprinkle cheese. Place under broiler and broil until cheese is bubbly. 4 Servings.

1960s - Ham and Cheese Ribbons

4 slices process American cheese
6 slices ham
4 slices Muenster cheese
1 tablespoon prepared
horseradish, drained

Stack in order, one slice American cheese, ham, and Muenster. Spread 1/4 tsp. horseradish between slices. Trim edges. Repeat to make another stack. Cut each stack into 4 squares, then cut each square in half diagonally to form triangles. Refrigerate until ready to serve.


1960s - Parmesan Glazed Walnuts

1 1/2 cups walnut halves
1 tablespoon butter, melted
1/4 tsp. hickory smoked salt
1/4 tsp. salt
1/4 cup shredded
Parmesan cheese

Heat oven to 350 degrees. Spread walnuts in shallow pan. Toast in oven 10 minutes. Stir together butter and salts. Toss lightly with nuts, and sprinkle cheese over the top. Stir well; return to oven and toast 3-4 minutes or until cheese melts. Makes 1 1/2 cups.


1970s - Poco Pepper Snacks

3 ounces cream cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped green chiles
2 tablespoons ripe olives
1 tsp. instant minced onion
5 drops hot pepper sauce
1 can crescent dinner rolls

Preheat oven to 400 degrees. In small bowl combine all ingredients except rolls; blend well. Separate crescent dough into 4 rectangles. Press perforations to seal. Spread 1/4 of mixture over each rectangle. Starting at long side, roll up each section jelly-roll fashion. Cut each roll into 10 slices. Place cut-side down on greased cookie sheets. Bake for 12-15 minutes until golden brown. Serve hot. 40 snacks.

For more old fashioned recipes, crafts and traditions visit www.SeedsofKnowledge.com. Brenda is a wife, mom to three and a freelance writer living in Michigan.

[flute]

We don't have a pie iron, but I've looked at them at wal*mart and thought "now, what would I do with one even if we bought one?"

Here's the answer!

http://www.chuckwagondiner.com/pieiron.html
http://www.pieiron.com/recipes.htm
http://www.romeindustries.com/recipes.html
http://recipesource.tripod.com/rvrecipes/id10.html

*some of those contain repeated info but cool!

[flute]

Cucumber Sunemona
2 large cucumbers, peeled, halved, seeded and sliced thin
2 slices ginger, chopped fine
1/3 C. white vinegar
4 ts. sugar (or if diabetic, 2 pkgs. artificial sweetener)
Mix last 3 ingredients well. Pour over cucumbers and marinate overnight. This is
easiest made with a food processor, I mix the ginger, vinegar and sugar with
the metal chopping blade. Then I change the blade to the thin slicing blade
and process the cucumbers. Turn into a bowl and cover and chill.

[flute]

Chewy Coconut Squares
¼ C butter
¾ C sugar, divided
½ c flour
1/8 ts, dash of salt
1 ts vanilla or almond extract
1 egg
½ c nuts, chopped
½ C coconut

Cook Time: :35 Preheat in 350F oven.
Cream butter and 1/4 cup sugar till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F for 10 minutes.(You may have to press it out to a thin layer.)
Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla, egg, nuts and coconut.
Spread evenly over baked dough.
Bake 20-25 minutes or till golden.
While warm, cut into squares.

[Jolie Rouge]

Cheese Strata

12 slices white bread, buttered
6 ounces sharp cheese, sliced
1 (10-ounce) package chopped broccoli
2 cups diced ham
6 eggs, slightly beaten
3-1/2 cups milk
1 medium onion, minced
1 teaspoon salt
1/2 teaspoon dry mustard
Shredded cheese

Cut breads into rounds and set aside. Remove and discard crusts from remaining bread and fit scraps in bottom of a 13 x 9 x 2-inch greased baking dish. Layer cheese slices over bread followed by a layer of broccoli, then the ham. Put rounds on top. Combine remaining ingredients except shredded cheese and pour over bread. Cover and refrigerate overnight or for six hours. Bake uncovered at 325 degrees for 55 minutes. Sprinkle with shredded cheese 5 minutes before taking from oven. Let stand for 10 minutes before cutting.

SERVES: 6

[the fugative]

:D


Watermelon-Lime Agua Fresca

• 6 c. chunked, seedless watermelon

• 1/2c. water

• 3 tbsp. sugar

• 1/4c. freshly squeezed lime juice

• Kosher salt

• Lime wedges for garnish

Place the watermelon chunks in a blender and purée. In a small pan, heat the water and add the sugar, stirring until it dissolves. Remove from heat and cool completely.

Pour the watermelon purée into a pitcher. Stir in the lime juice, a pinch of salt and the sugar water to taste. Chill. To transport, pour into a thermos. Serve over ice with a garnish of lime.

:D

[Jolie Rouge]

In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.

-- Shararazod Eboli


Elephant Stew

Ingredients:

1 elephant
10 warthogs
100 kilograms tomatoes
1000 kilograms potatoes
2 bags onions
100 kilograms salt
1 wheelbarrow onions (heaped)
10 liters vinegar
20 liters chutney
4 guineafowl

Preparation:

Hunt the elephant, warthog and guineafowl. Hang guineafowl to ripen. Cut elephant into edible chunks (will take about a month). Boil the warthog with other ingredients (except guineafowl) till nice and juicy. Now boil elephant chunks over high flames till tender (will take about 4 weeks) and add everything together. Boil for another 5 to 7 days.

Produces about 3,500 helpings.

Note: If the above isn't enough, add the guineafowl as well

[the fugative]

In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:

Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.

-- Shararazod Eboli





:p Had roasted camel hump once

tasted like well um Camel :p

[Jolie Rouge]

LOL

[Jolie Rouge]

Spinach Artichoke Dip

2 8-oz. packages cream cheese
1 10-oz. package frozen chopped spinach, defrosted with water squeezed out
3 Tbsp. butter melted
1 14-oz. can artichoke hearts, drained and quartered
1/2 tsp. salt
1/2 tsp. pepper
1 6-oz. can water chestnuts, drained and diced

Combine all ingredients in a small baking dish and bake for 15-20 minutes at 325 degrees. Serve with crackers and/or toast points. This is an old favorite that everyone seems to enjoy,




Grilled Chicken with Fruit Salsa

4 - 6 boneless chicken breasts
4 serrano chiles, seeded and chopped
Juice of 2 limes
1/3 cup oil
2/3 cup fresh orange segments
1/4 cup tequila

Cut small slits in each chicken breast. Combine remaining ingredients in a blender and blend until smooth. Pour over chicken breasts and marinate in the refrigerator overnight.


Fruit Salsa:

4 serrano chiles, seeded and chopped
2 fresh navel oranges, peeled and divided into segments
1 and 1/4 cups fresh pineapple, chopped
1/3 cup honeydew melon, chopped
1/3 cup cantaloupe, chopped
Juice of 1 lime
2 Tbsp. oil
1/4 cup fresh cilantro, chopped

Prepare fruit salsa a couple of hours before grilling chicken and allow it to sit at room temperature. Grill or broil chicken breasts until fully cooked, basting with marinade as the chicken cooks. Garnish with fruit salsa. You may substitute jalapeno peppers for serrano peppers: however only use 1 - 2.




Peanut Butter Crisps

1 cup dark corn syrup
2 cups sugar
2 cups creamy peanut butter
8 - 12 cups dry corn flakes

Bring corn syrup and sugar to a boil. Remove from heat and stir in peanut butter and corn flakes, shape into balls.

[Jolie Rouge]

Grilled Beef Tenderloin with Cannellini Beans and Roasted Tomatoes

Serves 4

1 bag frozen small onions (about 4 cups)
3 large tomatoes
2 pints of cherry tomatoes or small pear-shaped ones (Varying colors is a good idea if you can get yellow, purple and red ones.)
2 cans of cannellini beans (15 oz size)
Olive oil, spray and bottled
Garlic
Sea salt
Beef Tenderloin (2 inches in length per person or one-third to one-half pound per person)

Directions:

Find a heat-proof pan 9 X 13 inches. Spray with olive oil to coat pan. Toss in the frozen onions, straight from the bag. Cut the 3 large tomatoes in half and set them inside the pan, cut side up. Arrange the rest of the tomatoes in the pan in between onions and large tomatoes. Drizzle 3 to 4 tablespoons of quality olive oil over the tomatoes and onions. Grate sea salt on top of onions and tomatoes to taste. It doesn't need a lot. Roast at 500 degrees for one hour. While that's roasting, open the cannellini beans and put in a sauce pan. Drizzle with 3 tablespoons of olive oil and put in at least 1 teaspoon of chopped garlic (jar garlic is fine). Heat and simmer for 10 minutes. Turn off.

When you want to serve dinner, heat your grill to 400 degrees or more. Spray the tenderloin on all sides with olive oil. Grill tenderloin, turning every few minutes until it's as done as you like it (15 minutes or so for medium rare). Let sit 10 minutes before you cut and serve. Reheat your tomatoes and beans while the meat sits. Serve two half-inch slices of tenderloin per person, with the tomatoes and beans served on the side. Arrange them as you see fit. The beans can be on top of the tomatoes or over to the side. If you want to expand the meal a bit, you can add a side salad or another vegetable.

[the fugative]

:D


Strawberry Soup


• 2 c. fresh strawberries or peaches

• 1/2c. water

• 1/4c. honey or sugar

• 1/2c. sour cream or yogurt

Purée strawberries or peaches in water and honey or sugar. Add sour cream or yogurt to the blended fruit, and purée till combined.


:D

[the fugative]

:D


HONEY CHOCOLETTE PIE


one 8-inch pie.

Crust

1 cup flour

½ teaspoon salt

¼ cup shortening

3 tablespoons butter

2-3 tablespoons cold milk

¼ cup slivered almonds

Preheat oven to 450 degrees. Sift together flour and salt into mixing bowl. Cut in shortening and butter until particles are size of small peas.

Sprinkle cold milk over mixture while tossing and stirring lightly with fork. Add milk to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into a ball. Flatten to about ½-inch thickness; smooth edges.

Roll out on floured surface to a circle 1½ inches larger than inverted 8-inch pie pan. Fit loosely into pan. Fold edge to form a standing rim; flute. Prick crust generously with tines of a fork. Press slivered almonds gently into bottom of pie shell. Bake in preheated oven 10 to 12 minutes until golden brown.

Chocolate filling

1 cup (6-ounces package) semi-sweet chocolate morsels

2 egg yolks

½ cup sour cream

2 egg whites

¼ teaspoon salt

1/3 cup honey

Toppings:

Whipped cream

Toasted slivered almonds

Melt semi-sweet chocolate pieces in top of double boiler over boiling water. Add 2 egg yolks; stir until mixture leaves sides of pan in smooth compact ball. Remove from heat. Blend in sour cream; beat until smooth. Set aside.

Beat 2 egg whites and salt until stiff but not dry. Very slowly add honey, beating well after each addition. Continue beating until meringue stands in stiff, glossy peaks. Fold chocolate-sour cream mixture into beaten egg whites.

Spoon into cooled pie shell. Chill at least 2 hours. Garnish with whipped cream and additional toasted slivered almonds

:D

[Jolie Rouge]

Cioppino
1 cup chopped onion
1 medium green bell pepper, chopped
1 carrot, peeled, shredded
1/2 cup chopped celery
3 garlic cloves, crushed
3 Tablespoons olive oil
2 (16-ounce) cans chopped tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 pound fresh or frozen white fish steaks,
cut into bite-size pieces
1-1/2 cups white wine
1 (7- to 10-ounce) can clams
1 (8-ounce) package frozen peeled shrimp
8 ounces fresh or frozen scallops
2 Tablespoons minced fresh parsley

Sauté the onion, bell pepper, carrot, celery and garlic in the olive oil in a skillet. Spoon the onion mixture into a stockpot. Stir in the undrained tomatoes, tomato sauce, basil, salt, pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 2 hours, stirring occasionally. Discard the bay leaf.

Add the white fish, wine, undrained clams, shrimp and scallops to the stew mixture and mix gently. Simmer for 10 to 15 minutes or until the shrimp turn pink and the scallops are tender, stirring occasionally. Ladle into bowls. Sprinkle with the parsley.

Serve with hot crusty Italian bread or sourdough bread. Any type of white fish, such as halibut, sea bass or swordfish may be used.

SERVES: 6 - 8

[Jolie Rouge]

Black Bean Quesadillas

1 Tbsp. olive oil
1 small sweet onion, chopped
2 cloves garlic, minced
1/2 tsp. ground cumin
2/3 cup salsa
1 15-oz. can black beans
1/4 cup fresh cilantro, chopped
2 Tbsp. fresh lime juice
6 oz. crumbled Feta cheese
8 - 10 flour tortillas
Sour cream and salsa
Sliced jalapeno peppers.

Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and black beans, cook for several minutes and remove from heat. Stir in cilantro, lime juice and Feta cheese.

Spread mixture evenly over half of the tortillas and place another tortilla over the mixture on each tortilla. If you want, you can return the quesadillas to the pan for a few minutes, turning once to lightly brown the outside of the tortillas. Cut into 4 equal pieces and top with sour cream, additional salsa and jalapeno peppers.


Lobster Salad

6 - 8 cups cooked lobster meat, cut into bite-sized pieces
1 cup mayonnaise
1/4 cup celery, chopped
1 small sweet onion, chopped
2 Tbsp. fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
1/2 tsp. hot sauce
6 - 8 cup salad greens

Combine first 8 ingredients in a large bowl and refrigerate until ready to serve. Arrange washed greens on individual plates and place a serving portion of lobster salad on each. You may substitute real crabmeat, imitation crabmeat or shrimp for this recipe as well.

We have been fortunate to find cooked lobster portions in our local grocery store. It comes in a frozen package but is still very tasty.


Asparagus with Orange Sauce

2 pounds fresh asparagus, trimmed
1/3 cup orange juice
1 Tbsp. grated orange zest
1/4 cup butter
1/4 tsp. salt

Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve. You will love the tart citrus accent to the rich asparagus flavor in this recipe. Please don't overcook the asparagus!

BTW: Is your raw asparagus droopy? Have the stalks lost their snap? Well, don't panic, just put the raw asparagus in a pot of very cold water and let them soak for an hour or so. The snap will quickly return. If only it was that easy for us humans.



Cool Lemon Bars

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
4 eggs beaten
2 cups sugar
1/4 cup lemon juice
1/4 cup flour
1 tsp. baking powder
Additional powdered sugar

Combine flour and powdered sugar; add butter and mix until crumbly. Press into a greased 13 x 9 inch pan. Bake for 20 minutes at 350 degrees until lightly browned. Combine eggs, sugar, and lemon juice. Stir in flour and baking powder. Pour over cooked crust and bake for 25 - 30 minutes at 350 degrees. Allow to cool and dust with powdered sugar and cut into squares.

[Jolie Rouge]

Smoked Ham and Cheese Spread

1/2 pound smoked ham, minced
1 cup sharp cheddar cheese, shredded
1 Tbsp. fresh dill, chopped
1 tsp. Worcestershire sauce
2/3 cup mayonnaise

Combine all ingredients together and mix well. Serve with crackers. Smithfield ham works very well in this recipe if you can find it.


Jerk Pork Tenderloin

2 1-pound pork tenderloins
1 small onion, chopped
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. olive oil
1/4 cup vinegar
1/4 cup brown sugar
2 tsp. ground allspice
1 Tbsp. fresh thyme, chopped
1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Salt and pepper to taste
4 serrano peppers, seeded and chopped
3 cloves garlic, minced

Slice tenderloins lengthwise without cutting all the way through. Combine remaining ingredients in a food processor and blend. Pour mixture over pork and refrigerate for several hours to allow flavors to blend. Remove pork from marinade and grill over medium-hot coals until pork is done; you may baste pork with remaining marinade as you grill. If you would like to use hotter peppers feel free. Serrano peppers are about a 7 on a scale of 10 for heat. Habanero peppers and scotch bonnets are the hottest with a 9-10 rating. If you prefer less heat, try using an Anaheim pepper that rates about a 3 but still has great flavor.


Caribbean Sweet Potatoes

6 - 8 sweet potatoes
1/3 cup butter
1/4 cup green onions, chopped
1 Tbsp. hot sauce
Salt and pepper to taste
Brown sugar about 1/3 cup

Bake sweet potatoes at 350 degrees for about 1 hour or until tender. Slice each one in half and scoop out pulp. Place in a bowl and add butter, onions, hot sauce and salt and pepper and mix well. Place mixture back in each sweet potato skin and place on a baking sheet. Sprinkle with brown sugar and broil for several minutes.




Strawberries Romanoff

2 pints fresh strawberries, washed, hulled and sliced in half
1/4 cup sugar
3 Tbsp. orange flavored liqueur (optional)
1 Tbsp. grated orange rind
Whipped cream

Combine strawberries, sugar, liqueur and orange rind and mix well. Place in individual serving glasses and top with whipped cream.

[Jolie Rouge]

Almond-Orange Chicken
: )
6 boneless skinless chicken breasts
5 Tablespoons orange juice
3 Tablespoons Dijon mustard
1 Tablespoon grated orange peel
1/4 teaspoon black pepper
2 cloves of garlic, chopped
6-1/2 Tablespoons olive oil
1 cup sliced almonds
2 cups chicken broth
1 Tablespoon cornstarch
1 Tablespoon water
2 Tablespoons orange marmalade
2 Tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes
6 orange slices

Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the orange juice, Dijon mustard, orange peel, black pepper and garlic in a bowl and mix well. Whisk in 5 Tablespoons of the olive oil. Pour over the chicken, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally. Sauté the almonds in 1/2 Tablespoon of the olive oil in a skillet until golden brown. Remove to a bowl. Drain the chicken, reserving the marinade. Sauté the chicken in the remaining 1 Tablespoon olive oil in a skillet for 6 to 10 minutes per side or until brown and cooked through, turning occasionally. Remove the chicken to a platter. Strain the reserved marinade into the pan drippings in the skillet. Add the broth and a mixture of the cornstarch and water and mix well. Cook over high heat for 5 minutes or until reduced by half, stirring constantly. Stir in the marmalade. Cook until blended, stirring constantly. Stir in the parsley and red pepper flakes. Return the chicken to the skillet. Cook until the chicken is heated through, stirring constantly. Arrange 1 chicken breast on each plate; top with an orange slice. Sprinkle with the almonds. Serve with the sauce.

SERVINGS: 6



Pear Torte

Preheat oven to 350 degrees. Spray an 8 x 8-inch pan with vegetable spray. Set aside.


INGREDIENTS for Crust:
1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon vanilla extract
3/4 cup flour
2/3 cup chopped walnuts or pecans

Prepare Crust: Cream together butter and sugar. Add vanilla, flour and chopped nuts; blend well. Press mixture into prepared pan. Prick bottom and sides of mixture with a fork. Bake in oven for 8 – 10 minutes. Remove and cool.

INGREDIENTS for Filling:
8 ounces cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla

Prepare Filling: Beat cream cheese, egg, sugar and vanilla until smooth. Spread over the cooled crust.

INGREDIENTS for Topping:
16 ounces canned Bartlett pears, drained and sliced
1 teaspoon sugar
1/2 teaspoon cinnamon

Prepare Topping: Lay the pear slices over the Filling. Mix the sugar and cinnamon and sprinkle over the pears and Filling.

Increase the oven temperature to 375 degrees. Bake for 25 minutes. Cool on rack, then chill and store in refrigerator.

SERVES: 6 - 8

[Jolie Rouge]

Cold Pasta and Chicken

1/2 pound vermicelli or spaghetti
1 cup garlic vinaigrette dressing, divided
10 fresh mushrooms, sliced
1 cup broccoli flowerets, blanched
1 cup green peas, cooked until tender but firm, or
1 (10-ounce) package frozen peas, cooked and drained
12 to 14 cherry tomatoes
2 cups cubed cooked chicken
1/3 cup chopped fresh basil (fresh basil must be used)
optional: 1/3 cup chopped pecans or pine nuts

Cook pasta until al dente and drain. In a bowl, toss pasta with one-third cup dressing. Cool and chill, covered, at least three hours. In a separate bowl, toss vegetables with remaining dressing. Cover and chill three hours. When ready to serve, add chicken to pasta and toss. Add vegetables, basil, and optional nuts, tossing well.

SERVINGS: 6 - 8


Bleu Cheese and Bacon Potato Salad

3 pounds new potatoes, peeled
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup minced parsley
1/3 cup sliced scallions
8 ounces Bleu cheese
3/4 cup vinaigrette dressing
1/4 pound bacon, fried and crumbled
Salt to taste
Pepper to taste

Steam new potatoes, let them cool slightly, and quarter them. In a large bowl, combine warm potatoes with wine, chicken broth, parsley and scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add vinaigrette dressing and toss mixture gently. Chill overnight. Transfer salad to a salad bowl. Sprinkle with crumbled bacon and serve at room temperature.

SERVINGS: 8

[flute]

Wake-'Em-Up Coffee Smoothie
1 cup milk
1/4 cup instant coffee granules
1/3 cup sugar
1 envelope (1-1/4 ounces) chocolate or vanilla instant breakfast drink mix (=3 TB)
3 cups ice cubes

In a blender, blend all the ingredients except the ice until well combined. Add the ice and blend until well combined and slushy. Serve immediately

For being a cold coffee, this isn't so bad :)

[the fugative]

:D

Lemon Soup


• 1/2c. uncooked white rice

• 1 tbsp. butter or olive oil

• 3 c. finely minced onion

• 11/2tsp. salt

• 1/3c. fresh lemon juice (possibly a little more)

• 2 eggs, beaten

• Freshly ground black pepper

• 3 tbsp. minced fresh mint

• 3 tbsp. parsley

• 3 tbsp. chives

Place rice and 1 cup water in a small saucepan and bring to a boil. Lower the heat, cover and let simmer undisturbed until the rice is tender (about 15 minutes).

Meanwhile melt the butter or heat the oil in a large saucepan or Dutch oven. Add the onion and salt and sauté over medium-low heat for about 15 minutes, or until onion is translucent and very soft. Add the lemon juice and 4 cups water. Heat to a quiet boil. Stir the soup rapidly as you drizzle in the beaten eggs.

Add the cooked rice and grind in a generous amount of black pepper. Stir until everything is well-combined. Taste to see if you want to add more lemon juice. Serve hot, at room temperature or cold, topped with a mixture of minced fresh mint, parsley and chives.

:D

Served Cold on a hot summer day is refreshing :D

[the fugative]

:D


Pudding Pops



Makes about 10 (3-oz.) pops.

• 1 c. hot water

• 1 (3-oz.) pkg instant pudding mix

• 1 1/2 c. cold water or milk

Add hot water to powdered pudding mix and stir to dissolve. Add cold water or milk and mix well. Pour into containers and freeze.

Basic Frozen Fruit Pops

Makes about 10 (3-oz.) pops.

Without gelatin, the water in the juice in the frozen pop will separate. It won't matter to kids, and probably not to you if you're hot and thirsty. But to get the consistency of store-bought, a little dissolved gelatin will help. If you don't have the gelatin, just skip this step.

• 1/4 c. fruit juice, milk or water

• 1 c. hot water

• 1/2 (0.25-oz.) envelope unflavored gelatin

• 2 c. puréed fruit

• 2 to 3 tbsp. sugar, or to taste

Combine the fruit juice and hot water. Sprinkle the gelatin over the top and let sit for 1 minute, then stir until gelatin is dissolved. Add fruit and sugar, and stir. Pour into containers and freeze.

Basic Yogurt Fruit Pops

Makes about 10 (3-oz.) pops.

If bananas are used, toss the slices first with a bit of lemon juice to keep them from discoloring.

• 1 c. plain or vanilla-flavored yogurt

• 1 c. puréed fresh fruit

• 1/4 c. water

• 2 tbsp. sugar, if desired.

Combine yogurt, fruit and sugar. Pour into containers and freeze.

Kool-'Sicles

Makes about 20 (3-oz.) pops.

• 1 (0.16-oz.) envelope powdered drink (such as Kool-Aid), any flavor

• 1 small pkg. (about 3 oz.) flavored gelatin

• 1 c. sugar

• 1 1/2 c. hot water

• 1 1/2 c. cold water

Combine dry powdered drink, gelatin and sugar. Add hot water, let sit for 1 minute and stir until dissolved. Add cold water and mix thoroughly. Pour into containers and freeze.

Cookies 'n' Cream

Makes about 20 (3-oz.) pops.

• 1 (0.16-oz.) envelope powdered drink (such as Kool-Aid), any flavor

• 1 small pkg. (about 3 oz.) flavored gelatin

• 1 c. sugar

• 1 1/2 c. hot water

• 1 1/2 c. cold water

Combine dry powdered drink, gelatin and sugar. Add hot water, let sit for 1 minute and stir until dissolved. Add cold water and mix thoroughly. Pour into containers and freeze.


Watermelon-Lemonade Ice Pops

Makes about 10 (3-oz.) pops.

rom Bon Appetit.

• 2 c. finely chopped seeded watermelon

• 3/4 c. frozen lemonade concentrate (half of 12-oz. can), thawed

• 3 tbsp. sugar

• Pinch of salt

In a processor, combine the watermelon, lemonade concentrate, sugar and salt. Purée until very smooth. Pour into containers and freeze.



:D

[Jolie Rouge]

Savory Stuffed Onions

6 large white onions
6 slices of bacon
1 can (10-3/4 ounces) cream of mushroom soup
1 package (10 ounces) frozen chopped spinach,
cooked and drained
1 Tablespoon brown sugar
1 Tablespoon vinegar

Cut off tops of onions. Scoop out, leaving last two rings intact. Chop onion centers. Fry bacon until crisp; crumble. Using one-half of the chopped onion, sauté in a little of the bacon drippings until tender. Add soup, spinach, brown sugar, vinegar, and bacon to sautéed onions. Blend well. Fill onions shells with spinach mixture. Place filled onions shells on baking sheet and cover with foil. Bake at 375 degrees 30 to 45 minutes until tender.

SERVINGS: 6


{{ had these served from the grill with steaks and a green salad -- in-cred-able ! :D }}

[the fugative]

:D

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE


Serve as a first course on a bed of arugula or as a side dish with grilled beef or chicken.
2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided

1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium heirloom tomatoes

Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.

Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.

Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

:D

[Jolie Rouge]

Make Your Own Ice Cream
This experiment creates a tasty treat!
By Pamela Chanko

What you need:

4 cups crushed ice
1/2 cup rock salt
1 quart-size zip-close bag
1 sandwich-size zip-close bag
1/4 cup milk
1/4 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
scissors, small bowls, spoons

What to do:

1. Put 2 cups of crushed ice and 1/4 cup of rock salt into the quart-size zip-close bag. Pour the milk, heavy cream, sugar, and vanilla into the sandwich-size bag. Seal this bag tightly.

2. Place the smaller bag inside the larger bag. Gently squeeze out the air and seal it carefully. Continue squeezing it gently for about 5 minutes.

3. Drain the water from the larger bag, and add the remaining ice and salt. Seal and squeeze until the mixture is very thick.

4. Remove the small bag from the ice and dry the outside of the bag. With scissors, cut one of the bottom corners off the small bag and squeeze the contents into small bowls. Enjoy!

[Jolie Rouge]

Veal Valdostana

8 slices (3 inches x 4 inches) milk-fed veal, 1/8 inch thick - can substitute thinly sliced chicken or turkey breast as well
Lemon juice
Garlic juice
Pepper
4 Tablespoons cream cheese
2 Tablespoons chopped parsley
4 thin slices prosciutto (or boiled ham)
1 small black truffle, thinly sliced
Flour
1/4 cup butter
1/4 cup dry white wine
2 teaspoons powdered chicken stock base
1/3 cup hot water

Squeeze lemon juice over each veal slice. Sprinkle lightly with garlic salt and pepper. Spread each slice of veal with cream cheese and sprinkle with parsley. Place a ham slice and a little truffle on four of the veal slices. Place a second veal slice on top and seal the edges of meat by beating edges with the dull side of a knife. Sprinkle with additional garlic salt. Flour lightly and sauté in butter until brown, about 10 minutes. Add wine and chicken stock base which has been dissolved in the hot water. Simmer, covered, for 15 minutes. Serve with pan juices poured over veal. I usually serve buttered green noodles sprinkled with Parmesan cheese, artichoke salad and a dry Italian wine with this meal.

SERVES: 4

Lemonade Pies

1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade or limeade concentrate, thawed
12 ounces whipped topping
Yellow or green food coloring (optional)
2 (9-inch) gram cracker or shortbread shells

Combine the condensed milk and lemonade concentrate in a bowl and mix well. Fold in the whipped topping. Tint with food coloring. Spoon into the pie shells. Chill, covered, for 8 to 12 hours.

For a more elegant presentation, spoon the filling into 12 tart shells. Top with whipped cream. Garnish with lemon or lime slices or a fresh strawberry.

YIELDS: 2 pies

[Jolie Rouge]

Cream Cheese and Grapes Spread

16 oz. cream cheese, softened
1/4 cup prepared mango chutney
1/2 tsp. curry powder
1 Tbsp. brandy
1/3 cup sliced almonds
1 Tbsp. shallots, minced
1 pound green grapes

Combine cream cheese, mango chutney, curry powder, brandy, almonds and shallots and mix well. Shape mixture in an oval shape. Cut some of the grapes in half and place on top of the cream cheese, cut side down. This will resemble a cluster of grapes. Serve with remaining grapes and crackers.


London Broil with Blue Cheese Sauce

3 - 4 pounds London broil
8 oz. blue cheese crumbled
1 Tbsp. Worcestershire sauce
1/4 cup light cream or half and half
Fresh ground pepper
1 tsp. crushed red pepper

Grill London broil over medium hot charcoal to desired doneness. Meanwhile combine blue cheese, Worcestershire sauce, cream, ground pepper and red pepper in a blender until smooth. Pour over steak and place in a warm oven for several minutes to warm sauce. Slice and serve


Fresh Bean and Hazelnut Salad

6 cups mixed greens
1 pound fresh green beans
1/3 cup hazelnuts, chopped
8 oz. Feta cheese, crumbled
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1 tsp. dried oregano
1 clove garlic, minced
Salt and pepper to taste

Bring a saucepan of water to a boil and place green beans in the boiling water and blanch for several minutes. Remove and place in cold water to prevent further cooking. Place mixed greens, in a bowl. Drain cold water from green beans and add them to the mixed greens along with hazelnuts and Feta cheese. Combine olive oil, red wine vinegar, dry mustard, oregano, garlic and salt and pepper in a cruet and shake. Just before serving pour over salad and toss


Brandied Cherry Cobbler

1 and 1/2 cups fresh cherries, pitted and sliced in half
1/2 cup sugar
3 Tbsp. cherry brandy or regular brandy
1/4 cup butter, melted

Topping:
1 cup flour
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 cup butter, melted

Place cherries in a greased square-baking dish. Sprinkle cup sugar over them followed by the brandy and butter. Combine flour, brown sugar, cinnamon, salt and cup melted butter and use a fork to form a crumb mixture. Sprinkle over cherries and bake for 35-40 minutes at 350 degrees. Cool slightly before serving. Goes great with vanilla ice cream.

[the fugative]

:D

burgers,burgers,burgers,burgers


FIVE-CHEESE BURGER WITH PEARS

1 to 2 tablespoons olive oil

¼ cup crumbled Gorgonzola cheese

¼ cup grated fontina cheese

¼ cup grated pecorino Romano cheese

½ cup grated mozzarella cheese

½ cup ricotta cheese

2 pounds ground beef round or chuck

1 teaspoon salt, kosher preferred

¼ teaspoon black pepper

1 teaspoon finely chopped fresh oregano

1 pear

4 sourdough rolls, split, toasted

¼ cup walnuts, ground or finely chopped, optional

To prepare grill: Wipe down grate or skillet with olive oil. Heat over medium-high heat.

To prepare burgers: In medium bowl, combine Gorgonzola, fontina, pecorino and mozzarella. Stir to combine. Fold in ricotta. Set aside. In large bowl, combine beef, salt, pepper and oregano. Mix with hands. Divide into 4 patties at least 1 inch thick.

To grill burgers: Grill burgers for 4 minutes per side or until done. About 2 to 3 minutes before end of cooking, top with cheese. (Note: Use ice-cream scoop to scoop up about 3 tablespoons cheese per burger.) Flatten slightly with spatula. Cover for remainder of cooking time to melt cheese.

To serve: Core and slice pear. Place burger cheese-side up on bottom portion of toasted sourdough bun. Place pear slices on top of cheese. Sprinkle with walnuts. Top with second half of bun. Serve.

:D


HERB-BUTTER BURGER



Herb butter:

4 cloves roasted garlic, peeled, mashed (see cook's notes)

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh oregano

4 tablespoons softened unsalted butter

Burger:

1 to 2 tablespoons olive oil

2 pounds ground beef round

1 pinch salt, kosher preferred

1 pinch black pepper

To make herb butter: In small bowl or ramekin, combine garlic, herbs and butter. Stir to combine. Refrigerate for 30 minutes.

To prepare grill: Wipe down grate or skillet with olive oil. Heat over medium-high heat.

To prepare burgers: In medium bowl, combine ground beef, salt and pepper. Mix with hands. Form into 8 patties. Create small crater in center of 4 patties, leaving about ¼-inch border. Place generous tablespoon of herb butter in center of each crater. Top with second patty. Pinch seams to seal. (Note: Make sure stuffing is completely covered.)

To grill burgers: Cook for 5 minutes per side on grill or 5½ minutes per side in skillet. (Note: Turn carefully so they don't break open.) Serve on toasted, buttered buns.

Cook's note: Cut pointed end off whole head of garlic (to reveal fleshy portion of each clove). Place cut side up in cupped piece of heavy aluminum foil. Top with about 3 tablespoons olive oil. Roast in 375-degree oven for 30 minutes. When cool enough to handle, squeeze bulb to remove cloves. (Save remaining cloves for other use; refrigerate airtight or freeze for longer storage.)

:D


SALMON BURGERS


1½ pounds fresh salmon filet, skin and pin bones removed

3 tablespoons finely minced fresh ginger

2 tablespoons minced orange zest or lemon zest

1 tablespoon Asian chile sauce

Salt and black pepper to taste

1 cup dry bread crumbs

Vegetable oil

4 hamburger buns or bread

1 slightly firm papaya, peeled, seeded, sliced ¼ inch thick

Lettuce

Mayonnaise

1 lime, cut into 4 wedges, optional

To prepare grill: Heat grill to medium.

To prepare burgers: Cut salmon into 1-inch cubes. Place in food processor fitted with metal blade. Pulse to mince. (Note: Do not overprocess or salmon will become paste.) In mixing bowl, combine salmon, ginger, zest and chile sauce. Using hands, gently mix just until evenly blended. Form into 4 equal-sized balls. Flatten gently with palm. Season both sides of patties with salt and pepper. Lightly coat both sides with bread crumbs.

To grill burgers: Brush grate with oil. Cook burgers on both sides until cooked in center (it should feel firm when pressed with finger or check by cutting into patty to check for consistent cooked color). Or cook in cast-iron skillet. Toast buns.

To serve: Serve burgers on buns. If desired, squeeze fresh lime juice over burger. Serve papaya slices, mayonnaise and lettuce on the side.

:D


MUSHROOM BURGERS


1½ to 2 pounds firm fresh mushrooms, such as shiitake, portobello, cremini, button, porcini, with the stems removed

¼ cup (½ stick) unsalted butter

¼ cup olive oil

1 yellow onion, chopped

4 cloves garlic, minced

½ cup chopped fresh parsley

¼ cup chopped fresh basil leaves

3 tablespoons oyster sauce

½ teaspoon black pepper

10 ounces soft goat cheese

1 cup dry bread crumbs

Vegetable oil

4 hamburger buns or pita bread

Sliced vine-ripened tomatoes

Lettuce

Mayonnaise

Ketchup

To prepare mushrooms: Cut off tough mushrooms stems. Discard or save for making stock. Slice mushrooms ¼ inch thick. Place 12-inch-deep skillet over medium heat. Add butter and olive oil. When hot, add onion. Cook for 15 minutes or until onion lightly browns. Add mushrooms and garlic. Cook, stirring frequently, for 15 minutes or until mushrooms lose all moisture, become densely textured and shriveled. Transfer to bowl. Cool to room temperature. Add parsley, basil, oyster sauce, pepper and goat cheese. Using hands, mix thoroughly.

To shape burgers: Form into 4 equal balls. Using palm, flatten into burger. Lightly coat both sides with bread crumbs.

To grill burgers: Heat barbecue to medium. Brush grate with vegetable oil. Cook burgers on both sides until thoroughly heated and starting to brown. Or cook in cast-iron skillet.

To serve: Toast buns. Serve burgers with sliced tomatoes, lettuce, mayonnaise and ketchup


:D


Turkey Burger


• 1 to 2 tbsp. olive oil (to season grill) or 1 tbsp. peanut oil (to season skillet)

• 2 lb. ground turkey

• 1/4c. prepared horseradish

• 1/4c. chopped flat-leaf parsley

• 1 tbsp. kosher salt

• 1 tsp. freshly ground black pepper

• 6 hamburger buns

• 6 half-sour pickle halves

• 61/2-inch slices red tomatoes

• 6 1/2-inch slices red onion

• 2 whole Hass avocados, peeled, pitted and sliced

Preheat grill or skillet to medium-high, wiping down grill grate with olive oil (or skillet with peanut oil) before heating over a medium-high flame. In a large bowl, using your hands or a wooden spoon, combine ground turkey, horseradish, parsley, salt and pepper. Mix well and form into four patties of equal size. Grill burgers until cooked through, about 5 minutes per side (7 minutes per side if using skillet). Place burgers between buns and garnish with pickles, tomatoes, onion and avocado.


:D

Everything Burgers



• 1 tbsp. unsalted butter

• 1 yellow onion, chopped

• 1 clove garlic, chopped

• 1/3c. fine bread crumbs

• 1/2lb. ground chuck

• 1/2lb. ground veal

• 1 tbsp. unseasoned tomato paste

• 1/4c. freshly grated Parmigiano-Reggiano cheese

• Salt and black pepper to taste

• 1 egg, lightly beaten

• 4 deli-style onion rolls

Melt butter in a small saucepan over medium heat. Add onion and garlic and sauté, stirring often, until fragrant and lightly browned. Remove from heat and reserve. In a large bowl, using your hands or a wooden spoon, mix together bread crumbs, ground chuck, ground veal, sautéed onion and garlic, tomato paste and cheese, until ingredients are evenly distributed. Add beaten egg and mix well. Cover with plastic wrap and refrigerate for 1 hour. Preheat grill or broiler to medium-high heat. Form 4 patties of equal size and grill them, flipping once, until cooked through, about 5 minutes on each side. Split deli rolls in half and, 1 minute before burgers are done, toast rolls on grill. Serve burgers on toasted rolls


:D

[the fugative]

:D


BLUEBERRY CARDAMOM SOUP


about 1 quart.

3 pints (6 cups) fresh blueberries, plus handful for garnish, rinsed and drained

3/4 cup sugar

2 tablespoons fresh lemon juice (from 1 lemon)

1 teaspoon ground cardamom

3/4 cup mango puree

1 cup muscatel, ice wine or honey wine

8 thin slices melon, optional

To make soup: In saucepan, combine blueberries, sugar, lemon juice and cardamom. Bring to a boil over medium heat. Cook for 5 minutes or until sugar dissolves. Cool slightly. Puree in food processor with mango puree and wine. Strain. Chill.

To serve soup: Ladle into shallow bowls. Garnish with sprinkling of fresh blueberries and 2 melon slices. Or serve as sauce over ice cream.

:D


GAZPACHO



½ small cucumber

½ small green bell pepper, seeded and very finely chopped

1 pound ripe tomatoes, peeled, or 1 can (14 ounces) chopped tomatoes

½ onion, coarsely chopped

2 to 3 garlic cloves, minced

3 tablespoons olive oil

2 tablespoons white-wine vinegar

1 to 2 tablespoons lemon or lime juice

2 tablespoons tomato paste

2 cups tomato juice

Salt and pepper

Toppings:

Chopped green bell pepper

Thinly sliced onion rings

Garlic croutons

To make soup: Coarsely grate cucumber into large bowl. Add green pepper. Process tomatoes, onion and garlic in blender or food processor. Add oil, vinegar, lemon or lime juice and tomato paste. Process until smooth. Add to cucumbers and peppers. Mix well. Add tomato juice. Mix again. Season to taste.

To chill soup: Cover bowl with plastic wrap. Chill for 6 hours or longer.

To serve soup: Prepare side dishes of green bell pepper, onion rings and garlic croutons. Arrange in individual serving bowls. Ladle gazpacho into soup bowls, preferably from soup tureen set on table with side dishes placed around it. Pass side dishes of toppings.

:D

[Jolie Rouge]

Chilly Cucumber Soup

1/4 cup butter
3 cucumbers, peeled, seeded and thinly sliced
1/4 cup scallions, chopped
1 and 1/2 to 2 cups chicken broth
1 cup plain yogurt
Salt and pepper
Sour cream
Fresh dill

Melt butter in a saucepan and add cucumbers and scallions. Cook over low heat for several minutes. Place cucumbers and scallions in food processor, add chicken broth, yogurt and salt and pepper. Blend until smooth. Chill for several hours before serving. Serve chilled topped with sour cream and fresh dill. This soup is nice and cool and very good. You will be surprised at how rich the flavor is with so few ingredients. You can also serve this with some croutons to sprinkle on top of the soup.



Marinated Pork Loin Chops
with Apple-Chile Chutney


6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
2 cloves garlic, minced
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste

Combine all ingredients except pork chops. Place pork chops in a shallow baking dish and pour marinade over chops. Refrigerate for several hours before cooking. You can grill these chops over a medium-high hot grill or bake at 350 degrees for about 45 minutes, either way you should cook pork until it is no longer pink in the middle. Be careful not to overcook however or the pork will become tough. The marinade in this recipe is perfect for pork. You should turn the chops a few times during the marinating process to make sure each side gets a turn.


Apple-Chile Chutney

4 cups granny smith apples, peeled cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried

Combine all ingredients in a saucepan and cook over medium heat until apples are tender. Refrigerate until ready to serve.

Be careful when chopping hot chilies, they can make your fingers burn and if you touch your eyes with the chile juice on your fingers it could be quite painful. If you like things a little hotter you may leave some or all the seeds in the recipe when chopping the chiles. We never tried making our own chutney until we found this recipe. We can always find Major Gray's Mango Chutney and who wants to mess around with perfection? But once we tried this chutney we were hooked. It is very easy and the result is wonderful. You can also alter the ingredients to make it mild or very spicy.


Succotash

2 cups fresh butter beans
3 cup fresh corn
2 cups fresh tomatoes, diced
1/4 cup butter
1/2 cup water
1 Tbsp. sugar
Salt and pepper to taste

Cook butter beans in water, butter and salt and pepper until tender; about 10 minutes. Add corn, tomatoes and sugar and continue cooking for 5 - 10 more minutes. Adjust sugar and salt and pepper flavors as needed. This recipe requires a little effort on your part to create the perfect combination of sugar, salt and pepper. Start out with just a little of each and add what you need to create you own perfect succotash recipe.



White Chocolate Tart

1 9-inch piecrust prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla

Melt white chocolate either in a double boiler or in the microwave, being careful not to scorch. Pour into piecrust. Combine eggs, egg yolks, buttermilk, lemon juice and zest, brown sugar, flour and vanilla and cook over low heat in a saucepan until it starts to thicken a little. Pour over white chocolate in the piecrust and bake at 350 degrees for about 30 minutes. Cool before serving. Your may also wish to garnish with fresh raspberries, blueberries, blackberries or strawberries.

[the fugative]

:D


POUNCE
POUNCE
POUNCE
POUNCE
POUNCE

:)

Chocolate Chip Gingersnaps


• 3/4c. (11/2sticks) softened butter or margarine

• 1 c. packed brown sugar

• 1 egg

• 1/4c. molasses

• 21/4c. flour

• 2 tsp. baking soda

• 21/2tsp. ground ginger

• 1 tsp. ground cinnamon

• 1/2tsp. ground cloves

• 1/4tsp. salt

• 11/2c. (9 oz.) semisweet chocolate chips

• 1/4c. granulated sugar

In the large bowl of an electric mixer, combine the softened butter or margarine, brown sugar, egg and molasses, and beat until well-combined.

Sift together the flour, baking soda, ginger, cinnamon, cloves and salt, and add to the egg mixture, beating until well combined.

Add the chocolate chips and stir and fold to distribute them evenly through the batter. Cover the bowl and chill in the refrigerator about 1 hour.

Preheat oven to 375 degrees. Grease a baking sheet (no need to grease again between batches).

Put the granulated sugar in a shallow dish. Pinch off dough and roll into 1-inch balls, dip in the sugar and set on the baking sheet sugared side up, leaving room for the cookies to spread to about 3 inches across.

Bake 10 to 12 minutes, until set and the tops are crackly. Cool on the pan on a wire rack 1 or 2 minutes, then gently -- the cookies tend to break along the crackle lines in the tops -- transfer the cookies to the cooling rack.

Note that the dough must chill for an hour before you bake the cookies.


:D

[Jolie Rouge]

Reader's Digest "Readers' Best Chocolate Chip Cookie Recipes"

As part of "America's 100 Best" in our May issue, we sampled dozens of chocolate chip cookies, then published the winner, "Mom's Ultimate." "If you think your recipe is better," we challenged readers, "send it to us." Bakers from across the country responded enthusiastically, so we turned our ovens back on, tested your cookies, and picked some new crowd-pleasers. Enjoy!

Winning Recipe : Nantucket Bike Path Cookies
(Served at Zaitzeff, 72 Nassau Street, New York City)
Submitted by: Amine Zaitzeff, New York City, New York

3/4 cup sweet butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon cognac
1 cup and 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup Paul Newman's dark chocolate, broken into pieces
1/2 cup walnuts (optional)

Ideally, all ingredients should be organic. Cream butter; gradually add sugars; beat until frothy. Add egg and cognac; beat. Sift together flour, baking soda, salt, and stir into the batter. Add chocolate and nuts. Drop batter well apart on a greased cookie sheet; bake 10 minutes at 350ºF.

Leah Duke's Ultimate Chocolate Chip Cookies
Submitted by: Leah Duke, Stevensville, Montana

1 cup butter
1 cup white sugar
1 cup firmly packed brown sugar
2 eggs
2 cups flour
2 cups quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups semisweet chocolate chips
1 cup butterscotch chips

Preheat oven to 375ºF. Beat butter, sugars, and eggs on medium speed until well blended. Beat in flour, oats, baking soda, and cinnamon on low speed just until combined. Stir in chocolate and butterscotch chips. Drop by level tablespoonfuls onto ungreased cookie sheet. Bake until lightly browned, about 9 minutes. Cool on cookie sheet 2 minutes. Transfer to wire cooling rack and cool completely.


Creston High School Chocolate Chip Cookies
Submitted by: Lois Houghtaling, Creston, Iowa

3/4 cup shortening
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips

Heat oven to 375ºF. Cream shortening, brown sugar, milk, and vanilla in large bowl. Beat in eggs. Combine flour, salt, and baking soda in flour sifter and sift into cream mixture. Beat well, then stir in chips. Drop rounded tablespoons of dough about 3 inches apart on ungreased cookie sheet. Bake 8-10 minutes. Cool on baking sheet 2 minutes, then remove cookies to cooling rack. Makes about 3 dozen 3-inch cookies.

I have started a culinary arts program at our high school, and in the fall we had a bakery. We take orders and bake cookies, cinnamon rolls, cakes, pies, and muffins for our customers. We tried dozens of recipes, and this was one of the favorites.


Kayla Martin's Chocolate Chip Cookies
Submitted by: Kayla Martin, Prairie du Chien, Wisconsin

1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
2 1/3 cups flour
1-2 cups semisweet chocolate chips

Mix shortening and sugars by hand well. Add eggs and vanilla. Mix well. Add baking soda, salt, and flour. Mix well. Add chocolate chips. Drop by the tablespoon, and bake at 350ºF for 13 minutes. Cool for 2 minutes. This is a stir-by-hand recipe.

Tim and Barb Schepers' Chocolate Chip Cookies
Submitted by: Tim and Barb Schepers, Fairmont, Nebraska

1/2 cup shortening
1/2 cup and 1 tablespoon butter
1 cup brown sugar
1 cup white sugar
2 large (or bigger) eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (pecans or walnuts)
12 ounces chocolate chips (I like Ghirardelli double chocolate, but some in the family prefer semisweet)

Cream the shortening, butter, and sugars together in the mixer. Beat in the eggs and vanilla until it's good and creamy. Mix in the flour, baking soda, and salt, and then blend until it's mixed well. The nuts and chips are added last and mixed just well enough to get them distributed throughout the dough. Drop by the teaspoonful and bake at 350ºF for about 8-10 minutes on a cookie sheet. (Use Pam if you're not using a nonstick cookie sheet.)

[Jolie Rouge]

{{pour a tall glass of milk because there are just a few more ...}}


Granny Franny's Chocolate Chip Cookies
Submitted by: Shanna and Rodger Stein, Sacramento, California

1 cup brown sugar
1 cup white sugar, granulated
1 cup shortening (1/2 butter or margarine, 1/2 shortening such as Crisco)
1 teaspoon vanilla
2 eggs

Beat the above ingredients together, blending well, then add, sifted together:
1 1/4 cups sifted flour
3 tablespoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda

Next add:
3 cups old-fashioned oatmeal (can use quick oats too)
1 cup raisins
1 cup chocolate chips

Put tablespoons of the dough onto a cookie sheet, and bake at 350ºF for approximately 6-9 minutes. Cookies should just barely be light brown and soft and chewy. If they are crunchy, you cooked them too long. If using a convection oven, bake at 325ºF for 7 minutes.

Maxine Witte's Chocolate Chip Cookies
Submitted by: Maxine Witte, Rhineland, Missouri

2 eggs
1 cup vegetable shortening
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups flour
2 cups quick oats
1 teaspoon hot water
6 ounces chocolate chips
Nuts if desired

Cream eggs, shortening, and sugars. Add salt, baking soda, and vanilla. Add flour, oatmeal, and hot water. Mix well. Add chocolate chips and nuts if desired. Drop spoonfuls of the batter onto a baking sheet. Bake at 350ºF for about 8-10 minutes.

Hint: Break the 2 eggs in measuring cup used for the shortening -- the shortening slips right out of that cup. I got this recipe from my sister, who's used it for over 50 years.

[Jolie Rouge]

Dumplings

3/4 cup sifted flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup milk

Sift flour, baking powder and salt together. Beat egg. Add milk to egg and mix with dry ingredients. Drop by spoonfuls into boiling gravy or stock. Cover tightly and cook for 15 minutes. Do not remove cover while dumplings are cooking. If the steam escapes, they will not be light.

SERVES: 6

[flute]

ohh thanks jolie :)

[Jolie Rouge]

Green Chili Rice

3 (4-ounce) cans green chiles, drained
1 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
4 cups hot cooked white rice
2 cups sour cream
1 cup small curd creamy cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded sharp Cheddar cheese
Chopped fresh parsley

Slice the chiles lengthwise into halves, leaving the seeds. Sauté the onion in the butter in a large skillet until golden brown. Remove from heat. Stir in the hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Layer the rice mixture, chiles and Cheddar cheese 1/2 at a time in a greased 12x 8-inch baking dish. Bake at 375 degrees for 25 minutes or until bubbly. Sprinkle with parsley.

SERVINGS: 6 - 8


Cold Sliced Beef Sirloin with Herb Sauce

Herb Sauce:
1 cup olive oil
1/2 cup pine nuts
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh mint
1/4 cup fresh lemon juice
4 garlic cloves
4 teaspoons Dijon mustard

Beef:
1 (3-pound) beef sirloin steak
1/2 teaspoon salt
1/2 teaspoon pepper

TO PREPARE:
For the sauce,
combine the olive oil, pine nuts, basil, parsley, mint, lemon juice, garlic and Dijon mustard in a food processor or blender. Pulse to the consistency of a coarse puree. Let stand at room temperature. You may prepare 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.

For the beef,
sprinkle the steak with the salt and pepper. Grill the steak over medium-high heat to the desired degree of doneness. Let stand until cool and slice. Arrange the slices on a serving platter. Drizzle with the sauce or serve on the side. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Let stand at room temperature for 30 minutes before slicing.

SERVES: 8


Cold Green Tomato Soup with Black Truffle

10 artichoke hearts, chopped
4 leeks, chopped
2 shallots, minced
2 green bell peppers, chopped
2 ribs celery, chopped
5 Tablespoons olive oil
5 pounds green tomatoes, chopped
2 quarts chicken stock
1/4 cup Champagne vinegar
Salt and freshly ground white pepper to taste
1 small black truffle, minced

Sauté the artichokes, leeks, shallots, green peppers and celery in the olive oil in a saucepan until tender; do not brown. Stir in the green tomatoes. Cook for 10 minutes or until the tomatoes begin to fall apart, stirring occasionally. Add the chicken stock and mix well. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Remove from heat. Let stand until cool. Chill, covered, in the refrigerator. Process in a food processor or blender until pureed. Combine the puree and Champagne vinegar in a bowl and mix well. Season with salt and white pepper. Stir in the truffle. Chill, covered, until serving time. Ladle into soup bowls. May substitute 1/4 cup black truffle oil for the minced black truffle.

SERVINGS: 8 - 10

[the fugative]

:D


Coleslaw with Cumin-Lime Dressing



• 3 c. thinly sliced cabbage

• 2 large carrots, peeled and coarsely shredded

• 1 small red bell pepper, cored, seeded and cut into matchstick-size sticks

• 1 small red onion, thinly sliced

• 1/4c. packed chopped fresh cilantro

• 1/4c. fresh lime juice

• 2 tbsp. olive oil

• 1/4tsp. ground cumin

• 1 garlic clove, minced

• 1/4tsp. hot pepper sauce

• Salt and freshly ground black pepper to taste

In a large bowl, toss together cabbage, carrots, red bell pepper, onion and cilantro and reserve. In a small bowl, whisk together lime juice, olive oil, cumin, garlic and hot pepper sauce. Toss dressing with cabbage mixture, season with salt and pepper and serve.

:D

[Jolie Rouge]

While Jaybird is gone I can post a few "mushroom" recipes

;)


French-Italian Mushroom Tart

One pre-made refrigerated pie crust
16 oz button mushrooms
Italian salad dressing
2 Tbl butter
2 oz. Sliced proscuitto shredded or sliced cross-wise into thin strips
1 cup gruyer cheese shredded
one cup grated parmesan cheese divided
1 tsp dried tarragon
1 cup heavy cream
2 eggs

Put your pie crust in a 10" removable-bottom tart pan working the pie crust to the edges and up the sides. Partially bake the crust at 375 degrees for 9 minutes. It will be light beige. If the sides have tilted down at all just nudge them back up before it cools.

Cut the cleaned mushrooms in half and put them in a bowl. Pour Italian dressing on them to quickly marinate them. Don't drown the mushrooms; just wet them completely. Let them marinate while you go onto the next step.

Saute the proscuitto in 2 Tbl of butter just until warm. Drain the mushrooms and pour them into the pan with the proscuitto. Cook on medium for 5 minutes. Add the tarragon. Let this mixture sit while it cools.

In a bowl mix eggs and cream. Don't whip; just mix them with a fork until well broken up and stirred. Add half of the parmesan cheese and the gruyer cheese. Let this mixture sit 5 minutes.

Put mushroom filling in tart and spread it. Pour on eggs/cream mixture.

Bake at 375 degrees for 30 minutes until set and lightly browned. When you pull the tart out of the oven sprinkle on the rest of the parmesan.

Serve warm or at room temperature. Refrigerate leftovers. Good reheated too.

You can use the recipe as an appetizer or a brunch entree or even a lunch or light dinner served with a salad.

[Willow]

While Jaybird is gone I can post a few "mushroom" recipes

;)


French-Italian Mushroom Tart

One pre-made refrigerated pie crust
16 oz button mushrooms
Italian salad dressing
2 Tbl butter
2 oz. Sliced proscuitto shredded or sliced cross-wise into thin strips
1 cup gruyer cheese shredded
one cup grated parmesan cheese divided
1 tsp dried tarragon
1 cup heavy cream
2 eggs

Put your pie crust in a 10" removable-bottom tart pan working the pie crust to the edges and up the sides. Partially bake the crust at 375 degrees for 9 minutes. It will be light beige. If the sides have tilted down at all just nudge them back up before it cools.

Cut the cleaned mushrooms in half and put them in a bowl. Pour Italian dressing on them to quickly marinate them. Don't drown the mushrooms; just wet them completely. Let them marinate while you go onto the next step.

Saute the proscuitto in 2 Tbl of butter just until warm. Drain the mushrooms and pour them into the pan with the proscuitto. Cook on medium for 5 minutes. Add the tarragon. Let this mixture sit while it cools.

In a bowl mix eggs and cream. Don't whip; just mix them with a fork until well broken up and stirred. Add half of the parmesan cheese and the gruyer cheese. Let this mixture sit 5 minutes.

Put mushroom filling in tart and spread it. Pour on eggs/cream mixture.

Bake at 375 degrees for 30 minutes until set and lightly browned. When you pull the tart out of the oven sprinkle on the rest of the parmesan.

Serve warm or at room temperature. Refrigerate leftovers. Good reheated too.

You can use the recipe as an appetizer or a brunch entree or even a lunch or light dinner served with a salad.


Would you happen to have one for marinated mushrooms? That's the only way I will eat them. lol

[the fugative]

:D


Crispy Dijon-Glazed Fish Fillets


• 2 tbsp. reduced-fat mayonnaise

• 2 tbsp. Dijon mustard

• 2 tbsp. vegetable oil

• 3/4c. panko crumbs, Japanese bread crumbs (see Note)

• 1/4tsp. salt

• 1/4tsp. black pepper

• 1 tbsp. finely minced fresh parsley, optional (see Note)

• 4 tilapia fillets (each 6 to 8 oz.), or similar mild white fish fillets

• 4 lemon slices, optional garnish

In a small bowl, mix together the mayonnaise and mustard. Set aside. Begin heating the oil in an extra-deep, 12-inch nonstick skillet over medium heat.

Place the panko crumbs, salt, pepper and parsley (if using) on a large plate, and stir to mix well. Spread a thin coating of the mayonnaise mixture over both sides of each fish fillet, using about 1 tablespoon total for each fillet. Place the fillets on the plate one at a time, pressing the fillets into the crumb mixture and turning over to coat the fish well on both sides. (Press additional crumbs into any bare areas.) Discard any crumbs that may be left over.

Place the coated fillets in the hot oil. Cook until the fish is lightly browned on the first side, about 3 to 4 minutes. Turn and cook until the fish is light brown on the second side and opaque throughout, about 3 to 4 minutes more.

Place the fillets on serving plates, and garnish each with a lemon slice

Note: If you can't get your hands on panko crumbs immediately, you can substitute an equal amount of regular bread crumbs. Finely minced fresh cilantro, basil, thyme or tarragon can also be used instead of parsley

:D

[the fugative]

Would you happen to have one for marinated mushrooms? That's the only way I will eat them. lol
:D


CITRUS MARINATED MUSHROOMS

1 lb Fresh medium mushrooms stems removed
1 cup Olive oil
Grated zest of 1 medium orange
Grated zest of 1 medium lemon
1/2 cup Fresh orange juice
1/2 cup Fresh lemon juice
2 lg Garlic cloves, very finely chopped
2 tsp Salt
2 tsp Mustard seed
2 tsp Finely chopped cilantro leaves
1/2 tsp Cayenne
1/2 tsp Freshly ground black pepper

Place mushrooms, oil, zests and juices in a non
reactive saucepan over high heat. Bring just to a
boil and remove from heat. Transfer mixture to a
glass jar or bowl, and stir in garlic, salt, mustard
seed, oregano,cilantro, cayenne, and pepper. Allow to
cool completely, then cover and refrigerate, stirring
occasionally, for at least 24 hours before serving.
Drain mushrooms and serve.

:p

Marinated Mushrooms


6 tablespoons olive oil
1/4 cup tablespoons red wine vinegar
1 teaspoon black pepper
2 teaspoons salt
2 medium cloves garlic, minced
1 red bell pepper, finely chopped
1 1/2 teaspoons dried basil
4 to 6 green onions, thinly sliced
2 cans or jars (16 ounces total) whole mushrooms, drained

Whisk together olive oil, red wine vinegar, pepper, salt, and garlic. Stir in chopped bell pepper and basil. Add sliced green onions and drained mushrooms. Let mushrooms marinate in refrigerator for at least 6 hours before serving.

:D

Marinated Mushrooms


2 jars (1 pint each) whole mushrooms
3/4 cup tarragon vinegar
1/2 cup salad oil
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1 dash black pepper
2 tsp. water
1 to 2 dashes Tabasco
1 lg. onion, cut in rings

Mix all ingredients. Add mushrooms and onions to vinaigrette. Best if marinated overnight

:p

Marinated Mushrooms


1 pound small mushrooms
1/4 cup wine vinegar
2 teaspoons salt
1/4 cup water
1 bay leaf
6 peppercorns
4 whole cloves
1 1-inch piece of cinnamon stick
1/2 teaspoon snipped dill

Clean mushrooms and cut off the ends of the stems. In a saucepan, bring vinegar, salt, water and mushrooms just to a boil. Immediately lower the heat so that the mixture simmers. Skim off froth, if there is any. Add the remaining ingredients. Simmer and stir frequently for 20 to 25 minutes or until the mushrooms settle to the bottom of the saucepan. Pour mushrooms and marinade into sterilized jars and seal them closed. Store in the refrigerator.

:D


Spicy Marinated Mushrooms


1 1/2 pounds small button mushrooms, cleaned and bottom of stem removed
3 1 ounce envelopes OF Italian dressing mix
6 tablespoons red wine vinegar
6 tablespoons white wine vinegar
2 cups water
1 1/2 teaspoons Tabasco sauce or other liquid hot pepper sauce
4 small sprigs fresh rosemary

Place mushrooms in a large covered container.
In a jar, combine dressing mix, vinegars, and 1/2 cup of the water. Shake well.
Add remaining 1 1/2 cups water and Tabasco. Shake well and pour over mushrooms. Stir to evenly coat. Add rosemary sprigs, cover, and refrigerate overnight, stirring occasionally.
To serve, transfer mushrooms and some of their marinade to a serving dish.


:D

[Willow]

:D


CITRUS MARINATED MUSHROOMS

1 lb Fresh medium mushrooms stems removed
1 cup Olive oil
Grated zest of 1 medium orange
Grated zest of 1 medium lemon
1/2 cup Fresh orange juice
1/2 cup Fresh lemon juice
2 lg Garlic cloves, very finely chopped
2 tsp Salt
2 tsp Mustard seed
2 tsp Finely chopped cilantro leaves
1/2 tsp Cayenne
1/2 tsp Freshly ground black pepper

Place mushrooms, oil, zests and juices in a non
reactive saucepan over high heat. Bring just to a
boil and remove from heat. Transfer mixture to a
glass jar or bowl, and stir in garlic, salt, mustard
seed, oregano,cilantro, cayenne, and pepper. Allow to
cool completely, then cover and refrigerate, stirring
occasionally, for at least 24 hours before serving.
Drain mushrooms and serve.

:p

Marinated Mushrooms


6 tablespoons olive oil
1/4 cup tablespoons red wine vinegar
1 teaspoon black pepper
2 teaspoons salt
2 medium cloves garlic, minced
1 red bell pepper, finely chopped
1 1/2 teaspoons dried basil
4 to 6 green onions, thinly sliced
2 cans or jars (16 ounces total) whole mushrooms, drained

Whisk together olive oil, red wine vinegar, pepper, salt, and garlic. Stir in chopped bell pepper and basil. Add sliced green onions and drained mushrooms. Let mushrooms marinate in refrigerator for at least 6 hours before serving.

:D

Marinated Mushrooms


2 jars (1 pint each) whole mushrooms
3/4 cup tarragon vinegar
1/2 cup salad oil
1 clove garlic, minced
1 tsp. sugar
1/2 tsp. salt
1 dash black pepper
2 tsp. water
1 to 2 dashes Tabasco
1 lg. onion, cut in rings

Mix all ingredients. Add mushrooms and onions to vinaigrette. Best if marinated overnight

:p

Marinated Mushrooms


1 pound small mushrooms
1/4 cup wine vinegar
2 teaspoons salt
1/4 cup water
1 bay leaf
6 peppercorns
4 whole cloves
1 1-inch piece of cinnamon stick
1/2 teaspoon snipped dill

Clean mushrooms and cut off the ends of the stems. In a saucepan, bring vinegar, salt, water and mushrooms just to a boil. Immediately lower the heat so that the mixture simmers. Skim off froth, if there is any. Add the remaining ingredients. Simmer and stir frequently for 20 to 25 minutes or until the mushrooms settle to the bottom of the saucepan. Pour mushrooms and marinade into sterilized jars and seal them closed. Store in the refrigerator.

:D


Spicy Marinated Mushrooms


1 1/2 pounds small button mushrooms, cleaned and bottom of stem removed
3 1 ounce envelopes OF Italian dressing mix
6 tablespoons red wine vinegar
6 tablespoons white wine vinegar
2 cups water
1 1/2 teaspoons Tabasco sauce or other liquid hot pepper sauce
4 small sprigs fresh rosemary

Place mushrooms in a large covered container.
In a jar, combine dressing mix, vinegars, and 1/2 cup of the water. Shake well.
Add remaining 1 1/2 cups water and Tabasco. Shake well and pour over mushrooms. Stir to evenly coat. Add rosemary sprigs, cover, and refrigerate overnight, stirring occasionally.
To serve, transfer mushrooms and some of their marinade to a serving dish.


:D


Thank you so much fugative. I appreciate you posting these. :)

[the fugative]

:D
Tomato's


Heirloom Tomato's are those forgotten but vastly superior distant relations of the bland, fire-engine-red supermarket staple, the tough, flavorless imposter that heaps shame upon the tomato's good name.

There's a blazing pink-orange sunset (Jaune Flamme) and a two-tone mix of rain-slicker yellow and avocado not unlike a 1970s shag carpet (Green Zebra). Then there's a festive kiwi (Aunt Ruby's German Green), a purplish beet red with streaks of forest green (Black Krim) and just about everything in between. In the reds alone there are 18 varieties, each a tone or two different from its neighbor. Eye-catching shapes run the gamut, too, from ping-pong balls, pears and teardrops to banana peppers and softballs.

Flavors are similarly varied, although all revel in the tomato's unbeatable embodiment of summer sunshine. Kellogg's Breakfast, with its he-man flavor and juicy bite, is the foundation for a peerless BLT; heck, you could skip the bacon and lettuce -- and even the Hellmann's -- and you'd still have a first-rate sandwich. Bite-size Orange Sungolds, with their bracing burst of acidity, are like cherry tomato sourball candies. There are orange citrus overtones in the Tangella. Garden Peach, a glowing gold-verging-on-persimmon that appears to be lit from within, sports a nectarine-esque fuzziness, and its creamy flesh and sweetly mellow taste recalls a ripe peach. To those who have never relished the tomatoes savored by prior generations, the experience is a revelation

Heirlooms fell by the agricultural wayside for a reason. Delightful as they are, their principal traits -- brief shelf lives, unruly sizes, unpredictable flavors and fragile, travel-averse skins -- are in diametric opposition to the demands of commodity agriculture. Over the years, these requirements, more suitable to a stereo component than one of Mother Nature's greatest gifts, have transformed the tomato into a standardized shadow of its formerly celebrated self.

The Best Place to find Heirloom Tomatos is at your local Farmers market and there are over 80 varieties (Quite possibly more) Try them they are great>

Here are some recipes


:)




Tomato Salad with Corn and Basil


• 3 tbsp. extra-virgin olive oil

• 1 tbsp. white wine vinegar

• 1 shallot, minced

• Salt and freshly ground pepper to taste

• 1 lb. mixed heirloom tomatoes, in different colors and sizes

• 1/2c. fresh corn kernels

• 12 fresh basil leaves

In a small bowl, whisk together olive oil, white wine vinegar and shallot. Season with salt and pepper and set aside 15 minutes for flavors to blend.

Core large tomatoes. Halve through stem end, lay cut side down and slice thinly. Halve cherry tomatoes. Arrange tomatoes on a large serving platter, interspersing different colors and putting cherry tomatoes on top. Sprinkle corn kernels over tomatoes. Tear basil leaves in small pieces and scatter over all.

:D

Tomatoes With Herbs, Pine Nuts and Tapenade Toast Points


For tapenade:

• 1 c. pitted, rinsed Nicoise olives

• 2 tbsp. fresh orange juice

• 11/2 tbsp. grated orange peel

• 1 tbsp. whole almonds, toasted and lightly chopped

• 1 tbsp. olive oil

• 1 clove garlic, chopped

For topping:

• 2 lb. assorted heirloom tomatoes

• 6 white or whole-wheat bread slices, crusts removed

• Extra-virgin olive oil

• Balsamic or red wine vinegar

• Sea salt and freshly ground black pepper

• 2 tbsp. chopped assorted fresh herbs

• 2 tbsp. pine nuts, toasted

In the bowl of a food processor fitted with a chopping blade, combine olives, orange juice, orange peel, almonds, 1 tablespoon olive oil and garlic and pulse until coarsely chopped. Reserve.

Cut larger tomatoes into slices, removing stem ends, and cut smaller tomatoes into wedges (if using cherry tomatoes, leave whole). Divide tomatoes among 6 salad plates. Cut bread slices diagonally in half and toast. Spread tapenade evenly over toast points in a thin layer, covering to edges. Season tomatoes with oil and vinegar and season with salt and pepper to taste, then sprinkle with herbs and pine nuts. Place 2 toast points on each salad plate and serve immediately

Note: To toast pine nuts, preheat oven to 350 degrees, spread on an ungreased baking sheet and toast until they are aromatic, 6 to 8 minutes

:D


Tomato Fettuccine


• 2/3c. olive oil, divided

• 6 shallots, thinly sliced

• 4 cloves garlic, thinly sliced

• 4 lb. red, yellow and green heirloom tomatoes, seeded and coarsely chopped (about 61/2c.)

• 1/2c. packed thinly sliced fresh basil

• 2 tbsp. chopped fresh oregano

• Salt and freshly ground pepper to taste

• 12 oz. fettuccine

• 2 oz. shaved Parmesan cheese

In a large skillet over medium-high heat, warm1/3c. olive oil. Add shallots and sauté 5 minutes. Add garlic, sauté 2 minutes. Reduce heat to medium and add tomatoes, basil and oregano. Stir until tomatoes are heated through, about 2 minutes. Remove from heat and season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain and transfer pasta to a serving bowl.

Top with tomato mixture, drizzle with1/3cup olive oil and sprinkle with Parmesan; serve.

:D


Panini of Heirloom Tomatoes


• 1/8c. fresh basil

• 1/2c. mascarpone cheese

• Salt and freshly ground black pepper

• 12 pieces pancetta, cut into 1/8-inch-thick slices
(Bacon will work as a sub)

• 8 slices focaccia or other firm flavorful bread

• 2 to 3 tbsp. extra-virgin olive oil

• 1 bunch arugula

• 4 heirloom tomatoes, cut into 1/2-inch-thick slices

In bowl of a food processor, pulse basil for 5 seconds. Add mascarpone, season with salt and pepper to taste and process a few seconds longer, just until mixed. Reserve.

Preheat oven to 375 degrees. Place pancetta slices on a baking sheet and bake for about 12 minutes, or until pancetta is crisp and golden brown on both sides. Drain pancetta on paper towels. Toast bread either on a grill or in an oven, brushing it with olive oil if you wish. Spread a small amount of mascarpone on top of half of a slice of bread and place some arugula on it. On bottom half of bread, place tomatoes and crispy pancetta, then season with salt and pepper. Top with other half slice of bread. Repeat process with other sandwiches and serve immediately

:D


Yellow Tomato Gazpacho with Avocado-Tomato Salsa


For gazpacho:

• 6 ripe Yellow Taxi tomatoes or other yellow heirloom tomatoes

• 2 cloves garlic, peeled

• 1 English or regular waxy cucumber, peeled, seeded and cut into large pieces

• 1 yellow pepper, seeded and cut into large pieces

• 1 red onion, cut into large pieces

• 1/2small hot red chile, seeded and cut into large pieces

• 1/4c. red wine vinegar

• 1/3c. extra-virgin olive oil

• Kosher salt and freshly ground pepper, to taste

• 4 red cherry tomatoes, cut in half, for garnish

• 4 yellow cherry tomatoes, cut in half, for garnish

For salsa:

• 2 avocados, preferably Haas, peeled and seeded, flesh cut into small dice

• 1 small hot red chile, seeded, cut into small dice

• 1 small red onion, cut into small dice

• 1 red heirloom slicing tomato, peeled, seeded and diced

• 1 tbsp. fresh cilantro, finely chopped

• Juice of 1 lime

• 1/4c. extra-virgin olive oil

• Kosher salt and freshly ground black pepper, to taste

To prepare gazpacho: In a blender, combine Yellow Taxi tomatoes, garlic, cucumber, yellow pepper, red onion, chile, vinegar and olive oil and purée until smooth (you may need to work in small batches). Strain mixture through a fine-mesh strainer into a large bowl, pressing solids with a wooden spoon in order to extract as much liquid as possible. Season with salt and pepper and refrigerate at least 2 hours or overnight.

To prepare salsa: In a large stainless steel bowl, combine avocados, chile, onion, tomato, cilantro, lime juice and olive oil. Season with salt and pepper to taste. Cover and refrigerate at least 20 minutes or overnight.

To serve: Evenly divide salsa into 4 chilled soup bowls. Ladle gazpacho around salsa and garnish with red and yellow cherry tomato halves and serve

Note: Yellow Taxi tomatoes are low-acid, meaty, sweet heirloom slicing tomatoes, with a lemon-yellow skin. This dish is best made a day in advance; the flavors become more complex after they are given a day of rest in the refrigerator

:D

[the fugative]

:D


SESAME CHICKEN SALAD


2 boneless chicken breast halves, cooked and cubed

1 cup mayonnaise

1 tablespoon sesame oil

1 tablespoon white sugar

1/8 teaspoon ground ginger

1 head Napa cabbage

2 green onions, chopped

1 tablespoon sesame seeds, toasted (see cook's note)

1 carrot, shredded

½ cup crispy fried rice noodles, for garnish

Cook's note: To toast sesame seeds, spread in a dry frying pan and place over high heat, stirring constantly until just golden brown.

Several hours before serving, make the dressing by combining the mayonnaise, sesame oil, sugar and ginger. Cover and refrigerate. Thinly slice the cabbage and place in a large bowl along with the cubed chicken. Add the green onions, toasted sesame seeds and shredded carrot. Mix in the dressing and toss. Divide salad onto serving plates and top with additional green onion and crispy rice noodles

:D


SWEET AND SOUR CHICKEN SALAD



2/3 cup sour cream

6 tablespoons mayonnaise

2 tablespoons white vinegar

3 tablespoons apricot jam

3 green onions, chopped finely

6 fresh apricots, pitted and diced

1 cup chopped celery

4 boneless, cold, cooked chicken breasts, diced

½ teaspoon salt, or to taste

pepper to taste

lettuce leaves (you can use romaine, iceberg, leaf or some combination)

In a large bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onions, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves


:D



SANTA FE CHICKEN SALAD



4 skinless, boneless chicken breasts

½ cup mayonnaise

½ cup Italian-style salad dressing

1 head iceberg lettuce

1 head romaine lettuce

2 bunches green onions, chopped

1 large tomato, chopped

1½ cups shredded cheddar and Monterey Jack cheese, mixed

5 (10-inch) flour tortillas

½ cup ranch salad dressing

½ cup salsa

In a baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator. The next day, chop, wash and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the green onions and tomato among the plates. Sprinkle the top of each salad with shredded cheese.

Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into "matchsticks." Place on a cookie sheet and put under broiler until golden brown, watching constantly and tossing occasionally for even toasting. Cool. Cut the chicken into strips and divide among plates. Top with tortilla crispies.

To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.

:D

[the fugative]

:D


TUNA SAUCE FOR PASTA


The recipe makes enough to sauce up to 1½ pounds of dried pasta.



Makes about 2 cups

3/4 cup extra-virgin olive oil

1 teaspoon minced garlic

1 can (6½ ounces) tuna packed in oil (Olive oil packed if you can find it)

1 egg yolk

4 to 6 anchovy fillets, rinsed

3 tablespoons fresh lemon juice

1/3 cup heavy cream

¼ cup chicken stock

3 tablespoon drained and chopped capers

1/3 cup minced fresh flat-leaf parsley

Salt and freshly ground pepper, preferably white

In blender or food processor, combine olive oil, garlic, tuna, egg yolk, anchovies and lemon juice. Process briefly to puree. Transfer to small mixing bowl. Gradually stir in cream and stock until sauce is thick enough to coat back of spoon. Stir in capers and parsley. Taste. Season with salt and pepper, if necessary.

If you're concerned about eating or serving a raw egg yolk, substitute one that has been coddled or even hard-cooked


This is the best tuna noodle casserole you'll ever eat


:D

[the fugative]

:D


BAKED MUSTARD-HERB CHICKEN LEGS



4 leg-thigh chicken pieces, cut in 2, or 8 thighs

1½ cups coarse fresh bread crumbs

2 teaspoons minced garlic

2 tablespoons chopped parsley

1 teaspoon chopped fresh tarragon or other herb

Salt and pepper to taste

6 tablespoons Dijon mustard

Heat oven to 400 degrees. Trim excess skin and fat from chicken. On plate or wax paper, combine bread crumbs, garlic, parsley, tarragon and salt and pepper. Using pastry brush, paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture. Gently place chicken in roasting pan. Bake for 30 to 40 minutes or until completely cooked


:D


SPICY ROASTED CHICKEN THIGHS


8 chicken thighs, with skin, pierced all over with small knife

5 cloves garlic, peeled

1 (2-inch) piece fresh ginger root, peeled

1 small jalapeno pepper, seeded, or cayenne to taste

Juice and zest of 1 whole lemon

2 tablespoons tomato paste

½ teaspoon salt or to taste

1 teaspoon cumin powder

1 teaspoon coriander seeds or ground coriander

To make rub: Heat oven to 400 degrees. Put chicken thighs in bowl. Mince garlic, ginger and pepper. In small food processor, combine garlic mixture with lemon juice, lemon zest, tomato paste, salt, cumin powder and coriander seeds. Grind to a paste. (Note: It is OK if coriander seeds are not fully pulverized. They will add a little crunch.).

To roast chicken: Rub mixture thoroughly into chicken. (Note: At this point, you can cover and refrigerate for up to 1 day.) Put thighs, skin side up, in roasting pan. Roast for 25 to 35 minutes or until done.

:D


SAUTEED CHICKEN WITH GREEN OLIVES AND WHITE WINE


3 tablespoons extra virgin olive oil

4 leg-thigh pieces chicken, cut in 2, or 8 thighs

Salt and freshly ground black pepper

2 cups white wine

1 cup cracked green olives

1 lemon, thinly sliced, seeds removed

½ cup broken walnut pieces

¼ cup coarsely chopped parsley leaves, for garnish.

To brown chicken: Put oil in deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down. Brown well, rotating and turning pieces as necessary, for 10 to 15 minutes. Season with salt and pepper.

To make sauce: With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously for 10 to 15 minutes. When chicken is almost done, place sliced lemon on it. Cook for 2 to 3 minutes more. To serve chicken: Arrange chicken and lemon on platter. Add walnuts to sauce. Taste and adjust seasoning. Spoon sauce over chicken. Sprinkle with parsley. Serve



:D



CHICKEN KEBAB, TURKISH STYLE


2 large onions, peeled

2 tablespoons extra virgin olive oil

Juice of a lemon

1 tablespoon minced garlic

Salt and pepper to taste

3 bay leaves, crumbled

1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano

1½ pounds boneless chicken thighs or legs, cut into 1½-inch chunks

Lemon wedges or ground sumac (available in Middle Eastern stores)

To prepare grill: Start charcoal or wood fire or heat gas grill. Fire should be moderately hot and rack about 4 inches from heat source.

To marinate chicken: Mince 1 onion. In large bowl, combine onion, oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram. Taste. Adjust seasoning. Add chicken. Marinate for a few minutes or overnight in refrigerator.

To make kebabs: If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters. Separate onion into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.

To grill kebabs: Grill, turning as each side browns and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.

:D

[flute]

Au Gratin Potatoes And Ham
6 medium potatoes peeled, & sliced
1 med. Coarsely chopped onion
8oz cooked ham, cubed
4oz shredded cheese
1 can cream of mushroom soup
½ C milk
¼-½ ts. thyme

In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers.
In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 3 hours.
Reduce to low setting; cook for 2 to 2 1/2 hours or until potatoes are tender.

I don't know if I remembered to post this or not :D

[the fugative]

:D

E-Z Roast


1 (3-pound) rump roast
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/8 teaspoon salt
1/8 teaspoon pepper
1 package onion soup mix
2 tablespoons Worcestershire sauce
1 can cream of mushroom soup

Put foil in a cake pan and place roast in pan. Mix together garlic powder, seasoned salt, salt, pepper, onion soup mix, Worcestershire sauce, and soup. Pour over roast. Seal foil and bake at 200 degrees from 7:00 am to 5:00 pm or for 10 hours.

:D


Zippy Glazed Carrots


1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon mustard
1/4 teaspoon salt
1 (15-ounce) can sliced carrots, drained

Combine butter, brown sugar, mustard, and salt in a 12-inch non-stick skillet. Cook until blended. Add carrots. Fry until carrots are heated and glazed


:D


Herb Bread



1 teaspoon oregano
1 teaspoon garlic salt
3 tablespoons Parmesan cheese
2 teaspoons parsley flakes
1/2 pound (2 sticks) butter, softened
1 loaf French bread

Mix first 5 ingredients well. Slice bread. Butter generously on both sides. Wrap in foil and bake at 350 degrees for 15-20 minutes

:D


Sliced Fresh Fruit With Sweet and Hot Seed Dressing


• 3 tbsp. poppy seeds

• 3 tbsp. sunflower seeds

• 3 tbsp. sesame seeds

• 1 tbsp. yellow mustard seeds

• 1 tsp. cumin or fennel seeds

• Pinch of celery seed

• 2/3c. pineapple juice

• 1 c. yogurt (can be part sour cream)

• 1 to 3 tbsp. mayonnaise, optional

• 1 tsp. raspberry vinegar or red wine vinegar

• 1 to 2 tbsp. light honey

• 3 to 4 lb. assorted fresh fruit

• Sprigs of fresh mint and/or watercress for garnish

Toast poppy, sunflower, sesame, mustard, cumin or fennel and celery seeds in a heavy skillet over low heat, stirring occasionally. Watch carefully so they don't burn. When they give off a toasty aroma, after about 5 minutes, remove from heat.

Transfer seeds to a blender or spice grinder and grind to a meal. Transfer to a medium-size bowl.

Whisk in pineapple juice, yogurt or yogurt and sour cream, mayonnaise, if using, vinegar and honey to taste. Mix well, cover and refrigerate until serving time.

To serve, slice the fruit and arrange it artfully on a platter or on individual plates and garnish with mint and/or watercress. Drizzle some dressing over the top


:D

[the fugative]

:D

Sorbet recipes



:D


RUBY GRAPEFRUIT-ROSEMARY SORBET

Squeeze fresh grapefruit juice or purchase in a carton. The acidity of freshly squeezed juice will vary more and may require adjustment.

Makes 3 cups.

Syrup:

1 cup water

3/4 cup sugar

¼ cup light corn syrup

2 tablespoons chopped fresh rosemary

Fruit base:

2 cups pink or ruby grapefruit juice, chilled

3 tablespoons sugar, or to taste

2 teaspoons vodka or tequila (optional)

1 teaspoon minced fresh thyme or mint (optional)

To make syrup: In saucepan, combine water, sugar, corn syrup and rosemary. Bring to a boil. Reduce heat. Simmer for 10 minutes. Remove from heat. Steep for 15 minutes (or longer for stronger rosemary flavor). Strain the syrup, discarding rosemary. Refrigerate until chilled.

To make fruit base: Combine ¾ cup chilled syrup, grapefruit juice, sugar and vodka. (Note: For a sweeter sorbet, add more syrup; or reserve remaining syrup for another use. For a less intense sorbet, add ¼ cup water and 2 more teaspoons vodka or tequila to the mixture.)

To make sorbet: Process in ice cream maker according to manufacturer's instructions. If adding thyme or mint, mince them at last minute, then incorporate during last few minutes of processing.

:D


WATERMELON, CINNAMON AND STAR ANISE SORBET


This light pink sorbet has a mild watermelon flavor with definite cinnamon notes.

Makes 5 cups.

Syrup:

1 cup water

3/4 cup sugar

¼ cup light corn syrup

8 (4-inch) cinnamon sticks

2 large star anise

½ to 1 teaspoon crushed black peppercorns

Fruit base:

2 pounds seedless watermelon flesh

¼ cup fresh lime juice or to taste

2 tablespoons vodka (optional)

1 tablespoon minced fresh mint leaves or ¼ to ½ teaspoon medium-ground black pepper (optional)

To make syrup: In heavy-bottomed saucepan, combine water, sugar, corn syrup, cinnamon, star anise and peppercorns. Bring to a boil. Reduce heat. Simmer for 10 minutes. Remove saucepan from heat. Set aside to steep for 45 minutes or until cool. Strain syrup, discarding spices. Refrigerate until chilled.

To make fruit base: Puree watermelon in batches. Refrigerate until thoroughly chilled. Combine syrup with watermelon juice, lime juice and vodka.

To make sorbet: Process mixture in an ice cream maker according to manufacturer's instructions. Add mint (mince at the last minute) or black pepper, incorporate during the last few minutes of processing the sorbet.

:D


MANGO, GINGER & LEMONGRASS SORBET


Makes 3 cups.

Syrup:

1½ cups water

1 cup sugar

¼ cup light corn syrup

2 ounces (about 3 tablespoons) finely grated fresh ginger

4 to 6 stalks of lemongrass, bruised then coarsely chopped

12 magrut (or kaffir) lime leaves, chopped

Fruit base:

1 cup mango puree (see shopper's note)

1 to 3 tablespoons freshly squeezed lime juice, to taste

1½ tablespoons vodka (optional)

2 teaspoons finely minced Thai basil

To make syrup: In heavy-bottomed saucepan, combine water, sugar and corn syrup. Bring to a boil. Add ginger, lemongrass and kaffir lime leaves. Add just enough additional water to cover ingredients. Reduce heat. Simmer for 20 minutes. Remove saucepan from heat. Steep for 45 minutes or until cool. Strain syrup, discarding solids. Refrigerate until chilled.

To make fruit base: Combine 1¾ cups syrup, mango puree, lime juice and vodka.

To make sorbet: Process mixture in ice cream maker according to manufacturer's instructions. Add Thai basil (mince at last minute) during last few minutes of processing the sorbet


note: Mango puree can be found frozen and canned in ethnic markets. It usually has some sugar added, so you may need to use less corn syrup and add some water. Frozen mango can be processed with a little water to get an acceptable puree, but it probably won't be as intense and sweet as very ripe fresh mangos or the puree. Process 8 ounces frozen mango chunks with 2 to 3 tablespoons water.


:D

Sorbet tips


If sorbet is too soft and doesn't set well, there is too much alcohol or sugar in the mixture. Allow it to melt, add more fruit puree, juice or water and refreeze.

If sorbet comes out too icy, add more sugar or a little alcohol. A spoonful of strained fruit preserve or jam can also improve texture and flavor.

If sorbet separates and bleeds as it sits on the counter, let it fully melt; chill and then refreeze in the ice cream maker.

If flavor is too intense, dilute with a little water, then add sugar for more sweetness or lemon juice for more acidity, if needed.

To soften fleshy fruit like strawberries and grapes so they release more juice and flavor, slice or crush and macerate in a tablespoon of sugar before processing.

Because the character of a sorbet depends on its fruit, freshness and ripeness are key. The riper the fruit, the fuller the flavor and the more natural sugar it will contain. Adding sugar increases sweetness and affects texture by lowering the sorbet's freezing point.

Using an artificial sweetener isn't worth the trouble because the type available to the home cook leaves the sorbet icy. Sorbet with just the right consistency — the kind you can easily scoop out of your freezer — is 30 to 35 percent sugar.

Granitas and ice pops made from fruit juice and flavored waters like coffee have lower amounts of sugar — less than 25 percent — and freeze harder.

In the other direction, too much sugar prevents the fruit mixture from freezing properly. Sorbets above 35 percent sugar will often bleed their sugary syrup, melt rapidly and become sticky.

Moderately sweet types, like the watermelon and grapefruit sorbet recipes, have about 25 to 30 percent sugar. They can be scooped straight from the ice cream maker, but will harden after several hours in the freezer. I like to soften a pint of hard, moderately sweet sorbet for about 30 to 60 minutes in the refrigerator or 5 to 10 minutes on the counter to attain a softer texture and enhance scoopability.

Lemon or lime juice will increase tartness, balancing the sugar so the sorbet is not cloying. Low-acid sorbets like watermelon need more acid; high-acid ones need less.

Fibrous or thick fruit purees like mango or kiwi also need water to freeze properly; otherwise these sorbets can be heavy and sticky.

Sorbet can be all about the fruit, or it can be dressed up with herbs and spices. Forget about adding heavy ingredients like nuts, candy and crumbled cookies — they'll overwhelm the sorbet.

Tender leafy herbs like tarragon and basil can be minced at the last minute and added to the sorbet mixture as it freezes. Dried spices and sturdy herbs need to steep in sugar syrup to extract aromas and flavors.

Alcohol — in the form of wine, spirits or liqueur — adds flavor but also keeps sorbet from freezing solid. Like antifreeze in a car, alcohol and sugar lower the freezing point of the mixture.

If you want a more savory sorbet, alcohol can help soften the texture without adding unwanted sugar.

Choose a complementary or supporting flavor of alcohol for sorbets — rum in mango sorbet with ginger and lime juice, for example, or tequila with grapefruit or lime. But if you want the effect without the flavor, a neutral spirit like vodka works well. Use about 1 to 2 tablespoons per cup of moderately sweet fruit mixture; much more than that and you might get slush.

:D

[the fugative]

:D



Chilled Curry Soup


• 4 c. chicken broth (not reduced-sodium)

• 2 medium onions (3/4 lb. total) peeled and chopped

• 2 tbsp. curry powder

• 1 tbsp. cornstarch

• 8 oz. cream cheese, broken into small pieces

• 2 tbsp. applesauce

• Salt and freshly ground black pepper

• About 1/2c. apricot jam or preserves

• 3 tsp. chopped chives

Place broth, chopped onion, curry powder and cornstarch in a medium, heavy saucepan and whisk well to combine. Place over medium-high heat and bring to a simmer, whisking constantly. Cook, uncovered, 8 to 10 minutes until onions are softened. Remove from heat and stir in cream cheese and applesauce.

In a food processor or blender, purée mixture in small batches until smooth, taking care to handle the hot soup cautiously. Pour through a large strainer into a bowl. Cover and refrigerate at least 4 hours or, even better, overnight. After soup is well chilled, taste and season with salt and pepper to taste.

To serve, spoon a heaping tablespoon of apricot jam or preserves into the bottoms of 6 shallow soup bowls. Ladle soup over jam in each bowl. Garnish each serving with chopped chives.

:D

[the fugative]

:D


SPICY CORN WITH CHILES AND CILANTRO


1 tablespoon light olive oil

4 ears of corn, shaved, about 4 cups kernels

1 or 2 jalapeno chiles, seeded and diced

Salt

2 teaspoons champagne vinegar

4 teaspoons fresh lime juice

Cayenne pepper

1 scallion, white and green parts, thinly sliced on a diagonal

2 tablespoons coarsely chopped cilantro

1 cup cherry tomato halves, about ½ pint

In wide skillet, heat olive oil. Add corn, jalapenos and ¼ teaspoon salt. Sauté over medium heat for 7 to 8 minutes or until corn is tender. Transfer to bowl. Toss warm corn with vinegar, lime juice, ¼ teaspoon salt and a few pinches of cayenne. Cool completely. Add sliced scallion and cilantro. Season to taste with salt. Just before serving, toss in cherry tomatoes. For a spicier salad, add more cayenne or another jalapeno chile.

:D


TOASTER CORNCAKES


Makes 9 cakes

1½ cups unbleached all-purpose flour

¼ cup yellow cornmeal

2¼ teaspoons baking powder

3/4 teaspoon salt

6 tablespoons sugar

3 large eggs

2/3 cup milk

8 tablespoons (1 stick) unsalted butter, melted

To prepare oven, muffin rings or pan: Preheat oven to 350 degrees. Set 9 muffin rings on cookie sheet. (Or lightly grease 9-by-13-inch pan or line with parchment.)

To make corncakes: In large mixing bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In separate bowl, whisk together eggs and milk until thoroughly combined. Pour egg mixture and melted butter over dry ingredients. Stir until just combined. (Note: Don't overbeat or corncakes will be tough.)

To bake corncakes: Using spoon or measuring cup, scoop generous ¼ cup batter into muffin rings. Using wet fingers, spread batter, smoothing top at same time. (Note: If using 9-by-13-inch pan, spread in batter and smooth top.) Bake for 18 minutes or until bottoms are golden brown but tops aren't colored yet or are just barely beginning to color. Remove corncakes from oven. Cool for 15 to 20 minutes before removing them from cups. (Note: If using 9-by-13-inch pan, cool corncake and then cut into 9 rectangles, each about 3 by 4½ inches.)

To serve: Split and eat warm, or cool to room temperature, split and toast.

:D

[the fugative]

:D

Salads


:D


Roman Mixed Salad


• 1 head red leaf lettuce

• 1 small head baby chicory (frisee)

• 1 bunch baby spinach

• 1 bunch arugula

• 1 bunch watercress

• 1 bunch dandelion greens

• 1 small fennel bulb, stalks discarded and bulb thinly sliced

• 4 green onions, thinly sliced

• Leaves from 1 bunch fresh Italian parsley, finely chopped

• 10 fresh basil leaves, finely chopped

Vinaigrette:

• 1/2c. extra virgin olive oil

• 1/4c. balsamic vinegar

• Salt, to taste

• Freshly ground black pepper, to taste

For the salad: Trim stems from all salad greens. Put greens in large salad bowl. Add fennel, green onions, parsley and basil and toss to mix well.

For the vinaigrette: Whisk oil, vinegar, salt and pepper together in measuring cup or small bowl until thickened. Just before serving, pour over salad and toss lightly, making sure all greens are equally coated. Serve immediately.

:D


Spanish Mixed Salad



Vinaigrette:

• 1/2c. extra virgin olive oil (preferably Spanish)

• 1/4c. Spanish sherry vinegar (preferably Jerez)

• 1 garlic clove, finely minced

• Salt, to taste

• Freshly ground black pepper, to taste

Salad:

• 1 head Boston or other butterhead lettuce

• 1 (6-oz.) can tuna, drained and coarsely chopped

• 1 medium-size Spanish onion, cut in half and sliced into half-moons

• 3 medium-size ripe tomatoes, cut into wedges

• 6 green or white asparagus, bottoms trimmed off, steamed until crisp-tender, and cut into 2-in. lengths (optional)

• 3 hard-cooked eggs, peeled and sliced

For the vinaigrette: Whisk oil, vinegar, garlic, salt and pepper together in measuring cup or small bowl until thickened, and let stand at least 20 minutes so garlic flavor can develop.

For the salad: Wash and thoroughly drain lettuce leaves. Cut them in half and put them in a large salad bowl. Add the tuna, onion, tomatoes and asparagus. Just before serving, pour vinaigrette over salad and toss lightly to coat everything. Arrange egg slices over the top and serve immediately.

:D


Mixed Green Salad Provencal



Salad:

• 1 head baby chicory (frisee), torn into bite-size pieces

• 1 bunch arugula, stems trimmed off

• 1 small bunch watercress, stems trimmed off, cut into bite-size pieces

• 1 Belgian endive, leaves separated and torn into bite-size pieces

Vinaigrette:

• 1/4c. extra virgin olive oil

• 3 tbsp. raspberry vinegar

• 1 tbsp. Dijon mustard

• Salt, to taste

• Freshly ground black pepper, to taste

• 1/4c. minced fresh chervil, for garnish

For the salad: Combine greens in good-size salad bowl. Toss until well mixed.

For the vinaigrette: Just before serving, whisk together olive oil, vinegar, mustard, salt and pepper in a measuring cup or small bowl until thickened.

Pour vinaigrette over the salad and toss lightly until the greens are evenly coated. Sprinkle with the chervil and serve immediately.

:D



Mustard and Green Peppercorn Vinaigrette


• 3 tbsp. green peppercorns in brine, drained

• 2 tbsp. Dijon mustard

• 1/2c. sunflower or other vegetable oil

• 1 tbsp. white wine vinegar

• 2 tsp. lemon juice

• 2 tsp. warm water

Crush green peppercorns in mortar and pestle until roughly broken. Stir in mustard and gradually beat in oil, adding a little at a time with the vinegar and lemon juice to form an emulsion. Stir in warm water and store in sealed jar.

Note: This is a robust dressing, good with strongly flavored greens such as romaine or arugula, or a mix including these


:D

[Jolie Rouge]

Malibu Mud Pie

Pie:
1/4 cup melted butter
1 cup chocolate wafer cookies, crushed
1/2 gallon high quality coffee ice cream, softened or
1 quart coffee ice cream and 1 quart vanilla Swiss almond,
layered, softened

Fudge Sauce:
1/2 cup unsalted butter
1-2/3 cups powdered sugar
6 ounces semi-sweet chocolate chips
1/3 cup evaporated milk
1/4 teaspoon salt
1/8 cup coffee liqueur
Whipped cream
Sliced almonds


Mix together butter and cookie crumbs and press into a 9-inch pie plate. Cover with ice cream and freeze until ice cream is firm. Prepare Fudge Sauce: Heat water in a double boiler until boiling. Place top of double boiler over water. Melt the butter and sugar in the top of the double boiler. Add the chocolate chips and milk; it is not necessary to mix them in. Cover tightly and continue to cook over boiling water for exactly 30 minutes, leaving the lid in the place during the whole time. Remove from heat, stir until smooth and add salt and liqueur. Refrigerate until cold. Stir mixture with a fork. Bake in oven for 8 – 10 minutes. Remove and cool. Spread Fudge Sauce on top on firm ice cream. Freeze pie for 10-12 hours and top with whipped cream and sliced almonds for garnish.

Note: Fudge Sauce is an excellent accompaniment for other ice cream dishes or may be packaged for gifts. This recipe makes 1-1/2 cups. Store in refrigerator.
SERVES: 8

[Jolie Rouge]

Chili Con Queso

1 Tbsp. olive oil
1 sweet onion, diced
1 jalapeno pepper, diced
1 14-oz. can stewed tomatoes, or stew 3 of your own fresh tomatoes
4 cups Monterey Jack cheese, grated
1/4 cup light cream

Heat olive oil in a skillet and saute onion until tender. Add tomatoes and pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to heat for several minutes stirring continuously. Serve warm with tortilla chips.

You may substitute any kind or pepper for the jalapeno such as like serrano or Anaheim depending on how hot you like you would like the dip to be.

Jalapeno peppers have a heat index of 5.5 on a scale of 1-10.
Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper.

Grilled Chicken with Pico de Gallo


6 - 8 boneless chicken breasts
1/4 cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated

Cut a horizontal slice in the middle of each chicken breast without cutting all the way through. Place chicken in a baking dish. Add olive oil, salt and pepper and marjoram. Marinate for about an hour in the refrigerator. Remove from marinade and grill over charcoal or gas grill slit side down first. When chicken is done place some cheese in each slit and continue to grill until cheese melts. Serve with Pico de Gallo over chicken. This recipe is so good. You will love the subtle flavor of the marjoram.

Pico de Gallo

6 - 8 roma tomatoes or fresh garden tomatoes, diced
1/2 of a sweet onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
1/2 cup fresh cilantro, chopped
1 tsp. sugar
1/4 cup beer, Mexican if possible
Salt and pepper to taste

Combine all ingredients and allow to sit for several hours if possible before serving. Do not refrigerate because of the tomatoes. Never refrigerate fresh tomatoes because this will alter their taste. As with the dip, the type of pepper you use in this dish will determine how hot and spicy the Pico de Gallo is. We list roma tomatoes because they are traditional to this recipe. Obviously, if you have fresh tomatoes you should certainly use them instead.


Jicama Salad with Jalapeno Dressing

6 cups mixed salad greens
1 jicama, diced
1/2 of a sweet onion, sliced
4 roma tomatoes or fresh garden tomatoes, diced
1/3 cup mayonnaise
1/4 cup sour cream
Juice of 1 lime
1 jalapeno pepper, diced
2 cloves garlic, minced
1/2 tsp. cumin

Combine salad greens, jicama, onion, and tomatoes in a large bowl and set aside. In a blender, combine mayonnaise, sour cream, lime juice, jalapeno pepper, garlic and cumin blend until smooth. Just before serving pour dressing over salad. Toss and serve.

Jicama has the texture of a radish or turnip but is subtlety sweet. We became hooked on jicama a few months ago when they were readily available in one of the local grocery stores. Just when we decided that jicama was wonderful, and was great in almost any type of salad, this store stopped carrying them and now we can't find them anywhere. If you cannot find jicama in your local supermarket you may substitute sliced water chestnuts. BTW, the dressing in this recipe is really good. The flavors of the lime juice, pepper, garlic and cumin really go well together.


Chocolate Espresso Brownies :D


1 and 1/3 cup flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter
1/3 cup light corn syrup
1/2 cup espresso coffee or other strong brewed coffee
16 oz. semisweet chocolate squares
4 eggs
2 tsp. vanilla

Combine flour, baking powder, baking soda and salt in a large bowl and set aside. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch. Add chocolate mixture to flour mixture and mix with a hand mixer. Add eggs and vanilla and mix again. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve.

The best way to cut the fat and calories from this dish is to make it in a household where children and teen-agers live. I promise that you will not get more than one of these brownies before they are consumed. And you won't be tempted by leftovers the next day....there won't be any left! ;)

[Jolie Rouge]

Easy Tomato Soup

1 lb. of bacon, diced
1 large onion, chopped
1 each green, red and yellow peppers, chopped
6 large beefsteak tomatoes (more if you want to increase the amount of soup; this goes for all ingredients)
1 lb. of mushrooms, sliced
Garlic powder, onion powder, Italian spice, salt and pepper to taste

In large skillet saute bacon, onions and peppers, When these are soft add sliced tomatoes and mushrooms. Let cook until tomatoes turn to liquid add your spices to taste. Serve in a large soup bowl with lots of toast.


Honey Mustard Chicken

2 and 1/2 lbs. cut up whole chicken
1/3 cup honey
1/3 cup Dijon mustard
2 tsp. fresh diced dill weed or 1 tsp. dried dill weed
1 tsp. grated orange peel

Preheat oven to 400. Line shallow baking pan with aluminum foil. Place chicken pieces on pan upside down. Mix honey, mustard, dill weed and orange peel in small bowl. Brush mixture over chicken pieces. Turn chicken over. Gently peel back skin on each piece and brush with mixture under the skin. Brush tops of chicken with mixture. Bake for 30 to 40 minutes or until juices run clear. For more added zest, include a tsp. of orange marmalade to honey/mustard mixture.



Chilled Rice And Vegetable Salad With Vinaigrette Dressing

2 cups cooked rice
10 oz. frozen peas, defrosted
1 cucumber peeled, seeded and diced
2 tomatoes diced
1/4 cup black olives
1/2 cup celery, diced
1/4 cup green onions
3 Tbsp. fresh parsley chopped
Salt and pepper to taste

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 tsp. dry mustard
1/2 tsp. dried tarragon

Combine rice, peas, cucumber, tomatoes, olives, celery, green onions and parsley and salt and pepper together. Combine dressing ingredients and shake well. Pour over rice and toss. Chill for several hours before serving.




Turtle Cake

60 vanilla caramels
1 large, double-layer chocolate cake mix
3/4 cups butter
1/2 cup condensed milk
1 1/2 cups semi sweet chocolate chips
1 1/2 cups chopped and whole pecans

Peel wrapping off caramels. Lightly grease and flour 9 x 13 inch pan. Preheat oven to 350 degrees. Mix cake according to directions on box. Pour and spread half the batter in the pan and bake for 15 minutes. While cake is baking, melt butter, milk and caramels on low heat, constantly mixing. Remove cake from oven and sprinkle the chocolate chips and pecans on top. Cover with the melted caramel mixture. Top with the rest of the chocolate cake mix and bake for another 20 minutes. Can be served warm or cold.

[Jolie Rouge]

Chicken Marseilles

1 (3-1/2 to 4 pound) frying chicken, cut up
Salt and pepper, to taste
1/4 cup olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1 green bell pepper, chopped
1 cup sliced mushrooms
1 (1-pound) can tomatoes, drained, seeded and chopped
1/2 cup vermouth
1/2 cup sliced stuffed olives
5 Tablespoons grated Parmesan cheese, divided

Preheat oven to 350 degrees. Sprinkle salt and pepper on chicken and brown in olive oil. Remove from pan and set aside. Sauté onion, garlic, and green pepper in drippings for 5 minutes. Add mushrooms and cook 3 minutes longer. Add tomatoes and vermouth. Place chicken and vegetables in a two-quart casserole, cover, and bake 30 minutes. Stir in olives, cover, and bake 10 minutes longer. Stir 4 Tablespoons cheese into mixture, sprinkling remainder on top. Serve.

SERVINGS: 4






Golden Potatoes

4 baking potatoes (about 4 inches long)
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon garlic powder
Milk
3 ounces cream cheese, cut into small cubes
2 Tablespoons minced onion
2 Tablespoons minced parsley
1 cup shredded Cheddar cheese
Paprika

Bake potatoes at 400 degrees for 1 hour or until done. Cut in half lengthwise. Scoop out potatoes with spoon and combine with butter, salt and garlic powder. Mash with potato masher, adding enough milk to make them fluffy. Fold in cream cheese, onion and parsley. Spoon potato mixture lightly into potato shells. Place on baking sheet. Sprinkle with Cheddar cheese; dust with paprika. Cover with plastic wrap and refrigerate overnight. Heat potatoes at 450 degrees for 25 minutes or until cheese melts.

SERVINGS: 8


Artichoke Squares

2 (6-ounce) jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, chopped
4 eggs
1/4 cup fine, dried bread crumbs
1/8 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon oregano
1/8 teaspoon Tabasco
1/2 pound sharp Cheddar cheese, grated
(approximately 2 cups)
2 Tablespoons chopped parsley

Drain juice from artichoke hearts and reserve the juice from one jar. Use the reserved artichoke juice to sauté the onions and garlic. Sauté the onions and garlic until limp. Chop drained artichoke hearts into small pieces and set aside. In a medium-sized bowl, beat eggs. Add bread crumbs and seasonings and mix. Stir in cheese, parsley, sautéed onions, artichoke hearts and garlic. Put into a 7 x 11 pan. Bake at 325 degrees for 30 minutes, uncovered. Let cool and cut into squares.

Variation: For hot and spicy artichoke squares, add 1 (4-ounce) can green chiles, drained and chopped, and 1 (4-ounce) can jalapeno peppers, drained and chopped. Follow the same directions as written for artichoke squares.

YIELDS: 40 appetizers

[Jolie Rouge]

Antipasto Salad with Vinaigrette Dressing

Vinaigrette:
6 Tablespoons olive oil
2-1/2 cup Tablespoons red wine vinegar
2 Tablespoons chili sauce
1 Tablespoon freshly Grated Parmesan cheese
1 garlic clove, minced
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
1 head lettuce, torn into bite-sized pieces
3 Roma tomatoes, chopped
8 ounces Provolone cheese, cut into 1/2 inch cubes
1-1/2 cups coarsely chopped artichoke hearts
1 (6-ounce) can pitted black olives, drained
1 package sliced pepperoni
1/2 cup drained garbanzo beans
6 mushrooms, sliced
1/2 cup freshly grated Parmesan cheese

For the vinaigrette,
combine the olive oil, wine vinegar, chili sauce, cheese, garlic, Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.

For the salad,
combine the lettuce, tomatoes, provolone cheese, artichokes, olives, pepperoni, beans and mushrooms in a salad bowl and mix gently. Add the vinaigrette and toss to coat. Sprinkle with the Parmesan cheese.

SERVES: 12


Seafood Pasta with Peppers and Greek Olives

12 to 16 ounces lemon-pepper pasta
10 ounces medium peeled shrimp
1 bunch green onions, chopped
Vegetable oil
2 tomatoes, chopped
1 green bell pepper, julienned
1 red bell pepper, julienned
1/4 cup dry white wine
4 ounces black Greek olives
Chopped fresh parsley and basil to taste
Ground pepper to taste
Grated Parmesan cheese

Cook the pasta using package directions. Drain and rinse. Stir-fry the shrimp and green onions in oil in a skillet over high heat for 1-1/2 minutes. Add the tomatoes and bell peppers. Stir-fry until the shrimp turn pink. Add the white wine, olives, parsley, basil and pepper. Spoon over the hot pasta on a serving platter. Sprinkle with Parmesan cheese. May add additional favorite fresh herbs if desired.

SERVINGS: 4

[the fugative]

Its Greek to Me


:D


Horta (Greens)



• 3 cloves garlic, very thinly sliced

• 1/2c. red wine vinegar

• 1 bunch amaranth, washed

• 1/4c. olive oil

• Salt to taste

Place garlic in small bowl and cover with red wine vinegar. Cover bowl and let stand while preparing greens.

Bring large pot of water to boil and add greens, pressing down with wooden spoon until they all fit. Simmer greens, partially covered, until thoroughly tender, about 15 minutes. Drain greens and transfer to serving bowl.

Pour garlic-vinegar mixture and olive oil over greens, and toss. Season to taste with salt. Can be served immediately, or at room temperature or cold.

Look for amaranth among Asian greens at the farmer's market; it has purple-tinged leaves. Other greens, such as mustard greens or chard, may be used. With chard, use freshly squeezed lemon juice in place of red wine vinegar.

:D


Hortopita (Greens in Phyllo)


Makes 8 servings.

• Phyllo (see recipe or 1 pkg. frozen phyllo, defrosted overnight in refrigerator)

• 1/4c. olive oil

• 1 onion, chopped

• 3 shallots, minced

• 1 bunch green onions, sliced

• 1 leek, white and some pale green, washed and sliced

• Half bunch bok choy, washed, dried and coarsely chopped

• Half bunch red chard, washed, dried and coarsely chopped

• Half bunch mustard greens, washed, dried and coarsely chopped

• 1 lb. spinach, washed, dried and coarsely chopped

• Salt and pepper to taste

• 1 c. minced fresh parsley

• 1/2c. minced fresh dill

• 1 c. grated kefalotyri, divided (see Note)

• 1/2lb. feta cheese, crumbled

• 1/4c. bread crumbs

• 4 eggs

For assembly:

• Flour for rolling dough

• 6 tbsp. melted butter

Prepare phyllo (see recipe), if making homemade.

To make filling: Heat olive oil in large sauté pan over medium heat. Add onions and shallots; sauté 5 minutes. Add green onions and leeks; sauté 3 minutes. Add bok choy, sauté a few minutes, then add red chard and mustard greens; sauté 5 minutes. Add spinach and sauté until spinach wilts.

Season generously to taste with salt and pepper and transfer to large mixing bowl to cool for 15 minutes. Stir in parsley and dill, then ½ cup grated kefalotyri, feta, bread crumbs and eggs. Mix to combine.

To assemble: Preheat oven to 350 degrees. If using homemade phyllo, fit one 10- by 14-inch piece into a 9- by 13-inch baking pan. (If using commercially prepared phyllo, line that same baking pan with several layers of the thawed phyllo, cut to size and brushing each layer with melted butter.)

Evenly layer sautéed greens over the phyllo, then scatter remaining kefalotyri cheese over all. Fit second piece of homemade phyllo (or several pieces of commercial phyllo) over filling, rolling and pinching together seams all around edge. Brush with melted butter and bake until golden brown, 40 minutes. Serve hot or at room temperature. Reheat leftovers to make phyllo crisp again.

This is about the only Greek recipe that doesn't call for garlic. Greens must be completely dry or they will steam instead of being sautéed and the resulting pita will be watery, Wash all greens the night before and let dry overnight in a large colander with a clean towel draped over them. Kefalotyri is a sharp Greek cheese

:D

Homemade Phyllo

8 servings, enough for 9- by 13-inch pan.

• 11/2c. flour

• 1 tsp. salt

• 1 tbsp. olive oil

• 2 tsp. white or cider vinegar

• 1/2c. warm water

Whisk flour and salt in a mixing bowl. Make well in center and pour in oil, vinegar and water. Gradually mix flour from sides of well into liquid until all flour is moist.

Knead, adding a few tablespoons more water if necessary, to form soft, elastic dough. Divide dough into 3 balls, cover and let rest 1 to 2 hours.

On lightly floured surface, roll out 1 ball of dough into a large rectangle and slide off to side of work surface. Roll out second ball of dough into same size and shape. Brush surface of first piece of dough with melted butter, and place second piece of dough evenly over it. Roll out last ball of dough into same size and shape. Brush surface of stack of dough with melted butter and evenly place last piece over it.

Roll stack of dough to slightly larger size, then brush with melted butter and fold evenly into thirds, brushing exposed dough with melted butter after first fold. Roll this folded dough into a 20- by 14-inch rectangle. Cut dough into two 10- by 14-inch pieces.

:D

Fig Appetizers


• 18 whole dried figs

• 1 c. white wine

• 3 tsp. mascarpone cheese

• Grated zest of 1/2 lemon

• 2 tbsp. finely chopped pistachio nuts

• 1 tsp. honey

• 2 oz. thinly sliced prosciutto

Bring the figs and wine to a simmer in a saucepan over low heat until the figs are soft, about 5 minutes. Remove the figs with a slotted spoon. Continue cooking the wine until very thick and syrupy, about 10 minutes. Reserve.

Filling 1: Cut 1/4 inch off the tops of 6 figs and set them, cut side up, on a serving platter. Top each with 1/2 teaspoon of the cheese and sprinkle with the lemon zest.

Filling 2: Remove the stems from 6 more figs and halve the figs lengthwise. Pile the pistachios on a small plate and press the cut portion of each fig into them until the nuts adhere. Arrange the pistachio fig halves on the serving platter and drizzle with a little honey.

Filling 3: Remove the stems from the remaining figs and halve the figs crosswise. Make a small cavity in each center with the tip of your finger. Cut the prosciutto into 1/2-inch-wide strips, roll into a bundle and press into each fig. Place the stuffed figs on the serving platter and drizzle with the reserved wine syrup.

Prosciutto is a salt-cured, air-dried Italian ham, available at larger meat markets and at Mediterranean specialty shops

:D

[Jolie Rouge]

Chicken Tortilla Soup

4 corn tortillas
Salt to taste
6 cups chicken broth
2 cups tomato juice
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 carrot, julienned
5 jalapeno chiles, chopped, or
1 (4-ounce) can chopped green chiles
1/2 cup chopped red onion
1/2 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
3 garlic cloves, minced
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
4 boneless skinless chicken breasts,
grilled and thinly sliced
12 ounces Monterey Jack cheese, shredded
1/2 avocado, sliced
1/2 fresh tomato, chopped
2 Tablespoons lime juice

Cut the tortillas into 1/2x3-inch strips and sprinkle with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake at 375 degrees until light brown and crisp. Let stand until cool.

Combine the broth, tomato juice, undrained canned tomatoes, tomato sauce and carrot in a large sauce pan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in the jalapeno chiles, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.

Ladle the soup into heated soup bowls. Add equal portions of the chicken, tortilla strips and cheese to each bowl. Top each serving with the sliced avocado and chopped fresh tomato. Drizzle with the lime juice.

SERVES: 8 - 10


Lamb with Eggplant

3 (1-pound) eggplants
4 – 6 Tablespoons olive oil
2-1/2 pounds leg of lamb, cut into 1-1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped parsley
1 bay leaf
Salt and Pepper to taste
1 Tablespoon dried oregano
4 large tomatoes, cut into wedges
Juice of 1 lemon

Preheat oven to 325 degrees. Peel the eggplants and cut off the stems. Cut eggplants into 1-1/2-inch cubes. Heat 2 – 3 Tablespoons oil in a skillet. Add the eggplant cubes and brown on all sides, turning as needed. Set aside on paper towel. Add and heat remaining 2 – 3 Tablespoons oil in the skillet. Add the lamb in batches and completely brown each piece. Put the lamb pieces, as they are done, in a large quart casserole. Add the onion and garlic to the skillet. If the pan is dry, add another Tablespoon oil. Cook for 30 seconds. Scrape the contents of the skillet over the lamb. Add the parsley, bay leaf, salt, pepper and oregano and stir to mix. Arrange the eggplants in a single layer over the lamb and top with the tomatoes. Season with salt and pepper. Add the lemon juice. Cover the casserole and bake for 1-1/2 hours.

SERVES: 6 - 8



Butterscotch Brownies with Caramel Icing

INGREDIENTS for Brownie:
4 Tablespoons butter, melted
1 cup dark brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chopped nuts

INGREDIENTS for Caramel Icing:

1/2 cup butter
1/2 cup dark brown sugar
1/4 cup Half and Half or milk
1-3/4 cups to 2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt

Preheat oven to 350 degrees. Mix all brownie ingredients and spread in a buttered 8 x 8 pan. Bake for 25 minutes. Cool in pan and spread with caramel icing. Cut into squares. To make icing, melt butter and cook until brown. Add brown sugar and continue cooking, stirring until sugar is completely melted. Pour in Half and Half (or milk) and stir. Cool. Add powdered sugar, vanilla and salt. Beat until thick enough to spread.

YIELDS: 12 brownies

[the fugative]

:D


Greek Frittata



2 to 3 tbsp. olive oil, divided

• 10 oz. fresh spinach, stemmed and chopped

• 1/2tsp. salt

• 2 tsp. minced garlic

• 8 eggs

• 6 medium green onions, minced (both white and green parts)

• 1 tbsp. minced fresh basil leaves

• 1 tbsp. minced fresh dill

• Freshly ground black pepper

• 1 c. crumbled feta cheese

Place a 10-inch skillet with an ovenproof handle over medium heat for about 2 minutes. Add 1 tablespoon olive oil, wait about 10 seconds, then swirl to coat the pan. Add the spinach and sauté for about 5 minutes, or until wilted. Stir in the salt and garlic, cook for about 1 minute longer and remove from heat.

Break eggs into a large bowl and beat well with a whisk. Add the sautéed spinach plus the green onions and minced basil and dill. Grind in some black pepper, crumble in the cheese and stir until blended. Clean and dry the skillet and return it to the stove over medium heat.

When the skillet is hot again, add the remaining 1 to 2 tablespoons olive oil, wait about 30 seconds and swirl to coat the pan. Pour in the vegetable-egg mixture and let it cook undisturbed over medium heat for 3 to 4 minutes, or until the eggs are set on the bottom.

Transfer skillet to preheated 375-degree oven and bake for about 5 to 8 minutes, or until the frittata is firm in the center. Remove pan from the oven and run a spatula around the edge to loosen the frittata. Slide or invert it onto a large, round plate and serve hot, warm or at room temperature, cut in wedges.

:D

Leek, Potato and Olive Pie


3 tbsp. olive oil, divided

• 4 medium leeks, white and light green parts, washed and finely chopped

• 1 large egg

• 11/2tbsp. milk, divided

• 2 medium potatoes, peeled and coarsely grated

• 3 tbsp. chopped Kalamata or other good black or green Greek olives

• 1/3c. grated kefalotyri or Parmesan cheese

• 2 tbsp. chopped fresh dill

• 3/4tsp. salt

• Dash of cayenne pepper

• 12 to 15 sheets phyllo dough

• Additional olive oil or melted butter for the phyllo

• Milk to tuck down crust

Lightly oil the bottom of a 9- by 13-inch rectangular or equivalent round baking dish.

Heat 1 tablespoon olive oil in a non-reactive skillet. Add leeks and sauté over medium heat until well wilted but still bright green, about 10 minutes. Set aside to cool slightly.

While leeks cool, lightly beat egg with the 1 tablespoon milk. Place potato, olives, cheese, dill, salt and cayenne in a mixing bowl. Add the leeks and the egg mixture and stir together.

If necessary, trim the phyllo sheets so they are a little larger than the pan. One at a time, drizzle each sheet with olive oil or melted butter and layer half of the sheets in the bottom of the baking pan. Top with the filling, spreading it out evenly. Layer remaining sheets of phyllo on top with oil or butter, tuck in around the edges and score part way through sheets to mark out the pieces. Oil or butter top of pie. Then, lightly dipping your fingertips in milk, run a drizzle of milk over each scored mark to prevent the phyllo from flaking.

Place oven dish in preheated 375-degree oven and bake until the top and edges are golden and crisp, about 11/2hours. Serve immediately or at room temperature.

:D

[Jolie Rouge]

Recipe for Instant Spiced Tea
Make it instant and convenient!

1 3/4 cups orange Tang
1 cup sugar
3/4 cup instant tea
1/4 tsp. ground cloves
1 pkg. Kool-Aid lemonade mix (the original small package without the sugar added)
1 tsp. ground cinnamon

Mix together well and store in a container with a tightly fitting lid. To use, add two to three heaping teaspoons to a cup of boiling hot water and stir.



Russian Tea Mix

1 cup instant tea powder
2 cups orange-flavored drink mix
1-3 oz. package unsweetened lemonade powder
2 cups sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves


In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves and mix thoroughly with a wire whisk. Store in a sealed jar in a cool place. 2 To use, combine 3 to 4 tablespoons of the mix with 1 cup hot or cold water. Adjust amount used to taste.



Chai Tea Mix

1 cup nonfat dry milk powder
2 cups powdered non-dairy creamer
2 tsp. vanilla powder*
2-1/2 cups sugar
1-1/2 cups unsweetened instant tea
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom


In a large bowl, combine all ingredients and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.

Add 2 heaping serving tablespoons Chai tea mixture to a mug of boiling water and stir to mix well.

*If you can't find vanilla powder, mix 2 tsp. vanilla extract with some of the sugar until blended and dry. Then process with remaining ingredients in blender or food processor.




Tangerine Tea

A lightly spiced tea, with a twist of tangerine.

2 cups water
1 1/2 cups tangerine juice
1/4 sugar
1/4 tsp cinnamon
1/8 tsp cloves, ground
2 tea bags

In a saucepan, heat tangerine juice, water, sugar and spices until boiling. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and add tea bags. Steep for 5 minutes. Strain out tea bags and serve hot.


Apricot Orange Tea

2 1/2 cups apricot nectar
1 cup orange juice
1 cup water
1 tablespoon sugar
1 teaspoon ground cinnamon
4 lemon slices
12 whole cloves
2 teaspoons instant tea

In a medium saucepan, combine apricot nectar, orange juice, water, sugar, and cinnamon. Insert 2 cloves into each lemon slice; add to the saucepan. Heat just to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in instant tea. Serve hot.

[Jolie Rouge]

Mulling Mixes
Whole Spices Mulling Mix

3-1 ounce boxes cinnamon sticks
6 whole nutmegs (1 ounce each)
1/3 cup chopped dried orange peel
1/3 cup chopped dried lemon peel
1/4 cup whole allspice berries
1/4 cup whole cloves
2 Tbsp. finely chopped, crystallized ginger


Cut doubled layers of cheesecloth into fourteen 5" squares. Cut fourteen 10" pieces plain white food safe string. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. In a small bowl, mix with remaining ingredients until well mied. Tie 3 generous spoonfuls into each cheesecloth square and tie with string. Makes 14 bags.

To mull wine, stir 1/2 cup water and 1/3 cup sugar in 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat slowly until mixture is very hot but not boiling, about 20 minutes. Discard spice bag and serve.

To mull cider, add spice bag to 8 cups apple cider in a 3-quart saucepan. Bring mixture to a boil, reduce heat, cover, and simmer for 30 to 35 minutes. Discard spice bag and serve.



GROUND SPICES MULLING MIX

1 cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. dried ground orange peel
1 tsp. ground allspice
1/2 tsp. ground nutmeg


Combine all ingredients in a medium bowl and stir with wire whisk until well blended. Store in airtight containers in a cool place.


To make 1 serving of mulled cider or wine, place 1/4 cup mix, 1 cup apple juice or wine, and 1/4 cup cup water in a small saucepan. Bring all ingredients to a boil and simmer gently for 5 minutes.

[Jolie Rouge]

Dad's Idea of a Good Meal
By Zola Gorgon


My father John was a true Irish-Catholic traditionalist. That meant every Sunday EVERYBODY went to church. Real church. Not guitar mass. That meant you had as many children as God "provided for" and you accepted each one willingly and lovingly. I'm not sure my mother went along with all of that. We had seven kids in our family. Even before I decided not to have children, she fully supported the germinating idea. I think she thought she had birthed enough for the both of us.

My father also ate his meals in Irish-Catholic traditionalist style. That meant meat, potato and vegetable. All on one plate but nothing could touch. The meat was cooked by itself. Same for the potatoes (every kind of potatoes you could imagine-he was Irish) and the vegetable. For example. Roast beef done medium. Mashed potatoes with just a bit of salt and butter. Peas, boiled, right out of the freezer bag. Because lunch was much the same in the Irish-Catholic school cafeteria, I felt many times like I ate the same meal twice a day--lunch and dinner.

And, of course, in the Irish-Catholic traditionalist surroundings, Mom cooked dinner, Dad read the newspaper.

When Dad sat down to dinner, something alien happened. Remember that he wanted each item included in the dinner menu to lay separated on the plate. Then, for heaven's sake, why did he stack a bite of each of the three items onto his fork and then proceed to put them in his mouth? If it was okay for them to touch on the fork, why couldn't they co-mingle in a casserole or something? I'll never know.

Even better, on some busy Sundays, Dad would acquiesce to our eating one of those frozen pot pies. Pot pies are the epitome of co-mingled food! And Dad ate them too. What gives? I'll never get the answer to that one either.


Today's recipe is a Zola-version for Pot Pie, easy as can be. Just cut things up, put them in the crust, put it in the oven and sit down and read the newspaper just like good old Dad did. Have someone bring a salad if this is a dinner party, or have one of your (possibly many) children be in charge of the salad. It's your choice.

BONUS material: My email lit up like a Christmas tree after I wrote my "Plan B" column. It was not only gratifying, it was colorful! Stories of the need for Plan B and the confidence that comes along with knowing what to do next were amazing. If you're making anything that resembles the traditionalist meat-potato-vegetable meal above and the meat "goes wrong" (translated--gets too well done), you can add one-half hour to your cocktail time and turn your "ruined dinner" into one of these pot pies. Just keep a package of the crusts in your refrigerator at all times for emergencies. (They last almost forever.) And keep a couple of cans of gravy around or canned diced tomatoes and cheese.

Here's what I mean.

If the meat is overdone (but not charred), cut it into chunks. Take whatever potatoes and veggies you were going to serve and cut them up. Add another raw veggie if you want. Let's say you made roast beef. Roasted potatoes and broccoli are your side dishes. You've now decided the roast is too done to serve to company. Put all of those things in the pie crust with a can of some kind of beef gravy and turn it into the pot pie. It's a chic thing to do these days--serve retro-food. I once served meatloaf and mashed potatoes at a dinner party. It was a hit (but that's another column).

If you don't have gravy, you can make a Mexican pot pie with the diced tomatoes and plenty of grated cheese. You need the cheese as a thickener so the pie isn't too "runny." In any case, if you're afraid it will be runny, serve it in bowls. Big soup bowls with a salad on the side would be just fine.

Instead of apologizing for the overcooked meat, you can glow in the satisfaction that you saved your meal and set a trend in dining at your house.

Enjoy the pot pie and keep Plan B in mind so, when you feel like you want to tear your hair out and scream, instead you'll relax and move on.

Enjoy!

Chicken Pot Pie

Serves 4 to 6 very hungry people.

2 Pillsbury pre-made pie crusts (1 package)
2 packages of chicken pieces cut into large dice (Louis Rich makes a 12 oz. package. You can do Italian flavor or Grill flavor; you choose. Or you can use any leftover chicken you have from the grill or roasting, etc. You'll want 2 to 3 cups of chicken pieces.)
1 cup frozen peas
2 cups pre-cooked potato chunks (You can use any leftover potatoes you have -- red-skinned, Idaho, whatever. If you don't have any pre-cooked potatoes, you can take one large one and zap it in the microwave and then cut it up. (Follow your microwave directions for a baked potato.) Peeled or unpeeled; it's your choice. I'm Irish so I have to have potatoes in my pot pie, but you can always leave them out and add another veggie of your choice, like corn or small pieces of broccoli or zucchini or even peppers. One cup of whichever one you choose.)
1 cup chopped celery
1-1/2 cups of carrot pieces. (To make life easy you can get them pre-cut, even crinkle cut, in your produce section.)
2 cups of chicken gravy. (Use the canned, pre-prepared kind.)
Salt and pepper to taste

Use a 9-inch square pan or deep-dish pie pan. Take one crust out of the package and ease it into the pan. With a square pan it will crunch up in the corners, but that's just a great piece for those who like lots of crust. No problem. With both sizes, the crust is likely to stick up over the sides a bit. This is good.

In a large bowl, combine your ingredients for the filling. Stir and season with salt and pepper. You can even toss in a bit of cayenne if you like your food "zippy." Pour the filling into the first crust. Take the second crust and lay it over the top of the filling. Fold the first crust edges over the top crust or just pinch and tuck it into the sides so there are no large gaps for filling to ooze out of.

Poke a hole in the top of the crust with your knife. You can make a little design with a few pokes if you like. Not necessary though.

Bake in a pre-heated 450 degree oven for 10 minutes. Turn down the temp to 350 degrees and cook for 30 minutes more. After you take it out of the oven, if you let it sit for 10 minutes it will cut better and hold together a little better, but the filling will still "ooze" out some when you transfer it to the plate, so keep the plate close to the dish as you transfer it.

[the fugative]

:D

HARVEST VEGETABLE FRICASSEE


1 1/2 tablespoons olive oil
3 large carrots, peeled, cut into 1/2 -inch pieces
3 large parsnips, peeled, cut into 1/2-inch pieces
3 cups 1/2-inch pieces peeled butternut squash (about 1 pound)
1 1/2 cups chopped onion
3 large garlic cloves, minced
1 bay leaf

1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups canned vegetable broth

Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.

Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.

Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.

:D

GRILLED CORN ON THE COB


2 jalapeño chiles
1/2 cup (1 stick) butter, room temperature
1 garlic clove, minced
1 teaspoon grated lime peel

6 ears fresh corn, unhusked

Prepare barbecue (high heat). Grill chiles until charred on all sides. Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeño-lime butter to taste with salt. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

soak your ears of corn in plain tap water for at least 15 minutes to keep the corn from drying out and the husks from catching flame while on the barbie

Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeño-lime butter and salt.

:D


POBLANO CHILIES WITH BLACK BEANS AND CHEESE



8 large poblano chilies

1 tablespoon olive oil
3 cups thinly sliced onions

2 15- to 16-ounce cans black beans, rinsed, drained
1/4 teaspoon cayenne pepper
1 cup grated reduced-fat Monterey Jack cheese (about 4 ounces)
or Asiago Cheese ;)

Tomato salsa
1/2 cup fat-free sour cream

Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds.

Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.

Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies seam side down atop onions. Sprinkle cheese over. Cover with foil. (Can be made 4 hours ahead. Chill.)

Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with salsa and 1 tablespoon sour cream.


:D


VEGETABLE FRITTATA WITH ASIAGO CHEESE


1 1/2 teaspoons olive oil
1 medium-size red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups (packed) spinach leaves, torn into 1-inch pieces

3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 ounce shaved Asiago cheese
1 cup chopped tomatoes
1 tablespoon chopped fresh basil

Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.

Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.

Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

:D

[the fugative]

:D Its Still Greek To Me


BRAISED CHICKEN IN AROMATIC TOMATO SAUCE



1/4 cup olive oil
1 3-pound chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 28-ounce can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
1 cup water


2 tablespoons (or more) red wine vinegar
2 tablespoons tomato paste
Pinch of sugar


12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese

Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.

Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.

:D


BLACK-EYED PEAS WITH DILL


2 cups water
2 fresh dill sprigs plus 2 tablespoons chopped dill leaves
2 large scallions, white and pale green parts cut into 1-inch pieces and dark green parts chopped
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 (10-oz) package frozen black-eyed peas

Bring water, dill sprigs, white and pale green parts of scallions, salt, and 2 tablespoons oil to a boil in a 2-quart heavy saucepan, covered. Reduce heat to moderately low, then add peas and simmer, covered, stirring occasionally, until peas are tender, 30 to 35 minutes. Cool, uncovered, then transfer mixture with any liquid to a serving dish and stir in chopped dill, scallion greens, and remaining 2 tablespoons oil.

:D

SAGANAKI WITH OLIVES AND LEMON

1 8-ounce package kasseri cheese or Pecorino Romano, cut into 1/2-inch-thick rectangular slices
All purpose flour
3 tablespoons (about) olive oil

1/2 lemon
1 tablespoon chopped fresh oregano
tomato wedges
pita wedges
Kalamata olives

Rinse cheese slices under cold water (do not pat dry). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minutes per side. Transfer to plates.

Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.


:D

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP


2 2/3 cups sugar
1 cup water
1 1/2 tablespoons grated orange peel

3 cups walnuts (about 12 ounces)
3 cups almonds (about 12 ounces)
16 zwieback rusks, broken coarsely, or 1 cup ground graham crackers
3/4 teaspoon ground cinnamon
12 large eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.

Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

:D

[the fugative]

:D


FRESH FRUIT TART


Butter crust:

1 cup flour

2 tablespoons sugar

1/8 teaspoon salt

6 tablespoons cold butter

1 tablespoon milk or orange juice

1 teaspoon vanilla

1 tablespoon grated orange peel (optional)

Filling:

4 ounces cream cheese

½ cup powdered sugar plus additional for sprinkling over top

1 teaspoon vanilla

1 cup heavy whipping cream, whipped

Topping:

2 to 3 boxes fresh raspberries, blackberries or blueberries

Powdered sugar

To make butter crust: In food processor, combine flour, sugar and salt. Cut cold butter into pieces over flour. Process with on-and-off turns, until mixture is crumbly. With machine on, add milk or orange juice, vanilla and grated orange peel through feed tube. Process just until dough forms a ball and leaves sides of bowl.

To bake butter crust: Preheat oven to 425 degrees. Press dough into bottom and up sides of ungreased 9½-inch fluted metal tart pan with removable bottom. Prick well with fork. Bake for 8 to 10 minutes or until golden. Cool completely.

To make filling: Meanwhile, beat together cream cheese, powdered sugar and vanilla until smooth. Fold whipped cream into cream cheese mixture. Spread evenly in cooled crust. Refrigerate for 2 to 3 hours or until filling is set.

To serve: Just before serving, arrange raspberries, stem end down, over top of tart, covering completely. Sprinkle lightly with powdered sugar. Remove side from pan. Cut tart into slices. Serve immediately. Store any leftovers in refrigerator.

:D


FRESH FRUIT AND CHOCOLATE TART



Crust:

1¼ cups flour

1 stick butter, softened

3 tablespoons sugar

½ teaspoon vanilla

¼ cup finely chopped pecans or walnuts

Filling:

1 cup milk chocolate chips

1/3 cup cream

½ teaspoon vanilla

Topping:

Fresh seasonal fruit, such as peaches, nectarines, raspberries, blackberries, blueberries or seedless grapes

3 to 4 tablespoons apricot or seedless raspberry jam

Whipped cream or creme fraiche

To make crust: Combine flour, butter, sugar, ½ teaspoon vanilla and pecans. Blend with fork until mixture resembles fine crumbs. Knead until dough holds together.

To make crust: Preheat oven to 400 degrees. Press dough firmly and evenly onto bottom and up sides of 9½-inch round fluted metal tart pan with removable bottom. Bake for 14 to 16 minutes or until golden. Cool completely.

To make filling: In 2-cup glass measuring cup, heat chocolate chips in microwave oven on high power about 45 to 60 seconds, watching carefully, until completely melted and smooth when stirred. Stir in sour cream and vanilla. Spread filling evenly over cooled crust. Refrigerate 2 to 3 hours or until set.

To prepare topping: About 30 minutes before serving, if using peaches or nectarines, cut into slices and drain on paper towels if extremely juicy. Just before serving, arrange desired fruits in attractive design on top of chocolate filling. Warm jam in microwave oven or over low heat until melted. Brush jam over fruit. Refrigerate until serving.

To serve: Remove side of pan. Set tart on serving plate. Serve slices topped with whipped cream or cream fraiche on the side

:D



RASPBERRY TART



Tart shell:

3/4 cup unsalted butter, at room temperature

½ cup sugar

½ teaspoon vanilla

1¾ cups all-purpose flour

Pinch salt

Filling:

1 cup good raspberry preserves

1½ pints fresh raspberries (3 boxes)

To make tart shell: In bowl of electric mixer fitted with paddle attachment, mix butter and sugar together until just combined. Add vanilla. In medium bowl, sift together flour and salt, then add to butter-sugar mixture. Mix on low speed until dough starts to come together. Dump onto surface dusted with flour. Shape into flat disc. Press dough into 10-inch-round or 9-inch-square fluted tart pan with removable bottom, making sure finished edge is flat. Chill until firm.

To bake tart shell: Preheat oven to 350 degrees. Butter 1 side of square of foil to fit inside tart. Place, buttered side down, on pastry. Fill shell with beans or rice. Bake for 20 minutes. Remove foil and beans. Using fork, prick tart all over. Return to oven. Bake for 20 to 25 minutes or until lightly browned. (Note: Watch carefully to avoid overbaking). Cool to room temperature.

To fill shell: Spread cool tart shell with raspberry preserves. Place raspberries, stem end down, in concentric circles. (Note: If you are making a square tart, place raspberries in rows.) Serve immediately.


:D

[the fugative]

:D



Lemon-Blueberry Sour Cream Coffee Cake


For streusel:

• 1 c. frozen blueberries

• 1 tsp. grated lemon zest

• 3/4c. flour

• 3/4c. granulated sugar

• 1/2c. packed dark brown sugar, divided

• 2 tbsp. ground cinnamon

• 2 tbsp. cold unsalted butter, cut into 2 pieces

• 1 c. pecans, chopped

For cake:

• 4 eggs

• 11/2c. sour cream, divided

• 1 tbsp. vanilla extract

• 21/4c. flour

• 11/4c. granulated sugar

• 1 tbsp. baking powder

• 3/4tsp. baking soda

• 3/4tsp. salt

• 12 tbsp. (11/2sticks) unsalted butter, softened but still cool, cut into 1/2-inch pieces, plus extra for greasing pan

To make streusel: In a small bowl, combine blueberries and lemon zest and reserve. In the bowl of a food processor fitted with a metal blade, process flour, granulated sugar, 1/4cup dark brown sugar and cinnamon until combined. Transfer 11/4cups of flour/sugar mixture to a medium bowl, stir in remaining 1/4cup dark brown sugar and reserve. Add butter and pecans to flour-sugar mixture in food processor, pulse until nuts and butter resemble small pebbly pieces and reserve.

To make cake: Adjust oven rack to lowest position and preheat oven to 350 degrees. Grease 10-inch tube pan (with 10-cup capacity). In a medium bowl, whisk together eggs, 1 cup sour cream and vanilla until combined. In the bowl of an electric mixer on low speed, combine flour, granulated sugar, baking powder, baking soda and salt. Add butter and remaining 1/2cup sour cream and mix on low speed until dry ingredients are moistened and resemble wet sand, about 11/2minutes.

Increase to medium speed and beat until batter comes together, about 10 seconds. Scrape down sides of bowl with a rubber spatula, lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each addition and scraping down sides of bowl as necessary.

Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle 1/2cup blueberries, then sprinkle evenly with 3/4 cup of the part of the streusel filling without butter or nuts. Repeat with another 2 cups batter, remaining 1/2cup blueberries and remaining 3/4cup streusel filling without butter or nuts. Spread remaining batter over, then sprinkle evenly with streusel topping with butter and nuts.

Bake until cake feels firm to touch and a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan on a wire rack for 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and re-invert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve

Note: If using a tube pan with a removable bottom, set pan on a large sheet of foil, then fold foil up and around sides of pan before filling it with batter


:D


Berried Smoked Salmon Salad



Dressing:

• 1/2c. plus 2 tbsp. extra-virgin olive oil

• 1/4c. fresh lemon juice

• 1 tbsp. white wine vinegar

• 2 tsp. honey mustard

• Salt and freshly ground black pepper

For salad:

• 1 medium-size head romaine lettuce, torn into bite-size pieces

• 8 oz. sliced smoked salmon, cut into 1/4-inch wide strips

• 11/2c. blueberries

• 2 oranges, peeled, with white pith removed, cut crosswise into rounds, and quartered

• 3 green onions, thinly sliced

In a small bowl, whisk together olive oil, lemon juice, vinegar and mustard. Season with salt and pepper to taste and reserve. In a large salad bowl, gently toss lettuce, salmon, blueberries, oranges and green onions. Pour dressing over salad, toss to coat and serve immediately.


:D


Blueberry Galette


For pastry:

• 13/4c. flour

• 1/3c. sugar

• Pinch of salt, optional

• 8 tbsp. (1 stick) cool unsalted butter, cut into small pieces

• 3 egg yolks

For filling:

• 3 tbsp. finely chopped walnuts or almonds, lightly toasted

• 1/4to 1/2c. sugar, divided, plus extra for sprinkling

• About 11/2c. blueberries

To make dough: Sift flour into a large bowl or onto a work surface. Add sugar and salt, if using, then add butter and blend together with your fingertips. Make a well in center and add egg yolks. Use your fingers to gradually incorporate yolks into flour mixture; it will feel a little messy until yolks have started to mix well with flour.

Once yolks and flour are somewhat mixed, if using bowl turn dough out onto a cool work surface. Pull a bit of moistened dough away from mass and rub it firmly along counter under heel of your hand to smooth it. Lift it off work surface with a dough scraper and move it to side, then repeat with another piece of dough. Repeat until all dough has been blended; dough will be smooth and quite stiff.

Pull pastry together into a mass, place in a heavy plastic bag, flatten dough into a disk and seal bag well. Refrigerate at least 30 minutes and up to 24 hours before rolling out (pastry can be frozen for up to 1 month; bring back to room temperature before using). Between two sheets of wax paper (because the dough is sticky), roll out dough to a rough oval, about 9 by 12 inches.

To make tart: Position rack in center of oven and preheat oven to 350 degrees. Place dough on a parchment paper-lined baking sheet. Sprinkle nuts over center, leaving a generous 3-inch border all around, then sprinkle on about 2 tablespoons sugar. Mound the berries on top. Sprinkle on 2 or more tablespoons sugar. Fold edges of pastry over filling, leaving a central opening about 2 or 3 inches across. Sprinkle a little sugar on crust. Bake for 35 minutes, or until crust is deep golden brown. Let cool on a rack for at least 20 minutes before serving.

:D


Blueberry-Banana Popsicles


• 3 to 4 ripe bananas (1 lb.)

• 11/2c. yogurt

• 3 tbsp. sugar

• Juice of 1/2 lemon

• 1 c. fresh blueberries

In the bowl of a food processor fitted with an electric blade, puree bananas until smooth. Add yogurt, sugar and lemon juice and pulse to combine. Remove half of the yogurt mixture and reserve. Add blueberries to processor and pulse until just combined.

Layer equal amounts blueberry and reserved yogurt mixtures into 10 ( 1/3-cup) ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks and transfer to freezer until frozen, at least 8 hours. To serve, dip molds quickly in hot water to unmold.

:D

[the fugative]

:D


Brown Bread


Makes 5 or 6 loaves.

• 2 ( 1/4-oz.) pkg. yeast

• 1/2c. warm water

• 1/2tbsp. sugar

• 4 c. hot water

• 1 c. cold water

• 3/4c. very dark molasses

• 1 tbsp. salt

• 3/4c. brown sugar

• 2 tbsp. oil

• 3 c. whole wheat flour

• 13 to 14 c. white flour

In a small bowl, mix the yeast, warm water and1/2tablespoon sugar together and wait until the yeast bubbles.

Meanwhile, in a very large bowl, mix together hot water, cold water, molasses, salt, brown sugar and oil. Add the yeast mixture and stir. Add the whole wheat flour and stir. Gradually add the white flour, mixing well after each addition.

Turn out on floured board and knead 10 minutes, until dough is smooth and elastic. Let rise until doubled. Punch down and form into loaves. Grease loaf pans and let rise until nearly doubled. Bake in a preheated 350-degree oven for 40 to 45 minutes, until nicely browned and hollow-sounding when tapped.

:D

[Jolie Rouge]

Spinach Dip

1/2 cup mayonnaise
1/2 cup milk
8 oz. sour cream
2 10-oz. packages chopped spinach, thawed and drained
1 tsp. seasoned salt
8 oz. water chestnuts, chopped
1 Tbsp. fresh dill, chopped
1 clove garlic, minced
1 tsp. fresh lemon juice
Pepper to taste

Combine all ingredients in a bowl and mix well. Place in the refrigerator until ready to serve. Serve with fresh vegetables or crackers.



Sweet and Sour Salad

6 oz. pasta noodles, cooked and drained
2 stalks celery, diced
2 cucumbers, peeled, seeded and diced
2 Tbsp. fresh parsley, minced
2 carrots, peeled and julienne sliced
3 - 4 boneless chicken breasts, cooked and diced
1 and 1/2 cups cooked ham, diced
1/3 cup soy sauce
1/3 cup sesame oil
1/2 cup sugar
1/2 cup vinegar
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 Tbsp. crushed red pepper
Salt to taste

Combine first 7 ingredients in a large bowl and toss. Combine last 8 ingredients in a cruet and shake well; pour over salad and toss. Serve immediately or you may chill before serving.



Pita Bread with Dill Butter

1 package (9 oz.) store bought pita bread, sliced in half
1 cup butter, softened
2 Tbsp. fresh lemon juice
1/3 cup fresh dill
1 Tbsp. green onions, chopped
1 clove garlic, minced
Salt and pepper to taste

Combine butter, lemon juice, dill, green onions, garlic and salt and pepper in a blender and blend until smooth. Spread into each pita half and bake in the oven for 6 - 8 minutes.



Chocolate Fudge Oatmeal Drops

2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 tsp. vanilla
*1/2 cup peanut butter
3 cups uncooked oatmeal

Combine sugar, milk, cocoa and butter in a saucepan and bring to a boil, heat for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well and drop teaspoonfuls on waxed paper. Allow to cool and remove from waxed paper.

*Do not use low-fat peanut butter in this recipe; the cookies will not set. :eek:

[Jolie Rouge]

Spinach Soup

3 pounds fresh spinach, or 3 10-oz. packages of frozen spinach
1/3 cup butter
2 and 1/2 cups milk
2 and 1/2 cups water
1/8 tsp. ground nutmeg
Salt and fresh ground pepper
1/2 cup heavy cream
2 Tbsp. parsley, chopped
7 Tbsp. fresh grated Parmesan cheese

Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted. Drain and allow to cool. With the frozen spinach, you can just let it thaw. Drain spinach and squeeze to remove excess moisture, then chop. Heat butter in pan and saute spinach for a minute or two. Add milk, water, salt, pepper, nutmeg and heat to just boiling. Lower heat immediately to simmer and cook for 5 minutes. Add the cream, parsley and cheese and serve immediately.



Stuffed Zucchini

4 large zucchini
1 pound lean ground beef
1 large onion, chopped
1 cup cooked rice
1/4 cup fresh parsley, chopped
1/2 tsp. paprika
Dash of ground nutmeg
1 Tbsp. lemon juice
Salt and pepper to taste
1 cup cheddar cheese, shredded

Cut each zucchini in half lengthwise. Par boil zucchini in water for about 10 minutes and set aside to cool. Scoop out pulp and set aside. Brown ground beef and onion in a skillet. Drain off any excess fat. Add zucchini pulp and cook for several minutes. Add rice, parsley, paprika, nutmeg, lemon juice and salt and pepper and cook several minutes more. Stuff each zucchini with ground beef mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 25 minutes.

If you don't want to use ground beef, you may substitute pork, lamb, or chicken. You may also leave out the meat all together and substitute 1 cup of bread crumbs.




Broccoli with Toasted Sesame Seeds

2 pounds broccoli
1/4 cup butter
1 Tbsp. soy sauce
2 tsp. sesame oil
1 clove garlic, minced
2 Tbsp. sesame seeds
Salt and pepper to taste

Cut broccoli florets into bite-sized pieces. Cut off the bottom inch of the stems, then peel the stems and cut into thin slices. Place broccoli in a saucepan and covering it with water. Bring water to a boil and cook for several minutes until broccoli is just crisp tender. Drain off water and add butter, soy sauce, sesame oil and garlic to the saucepan and cook for several more minutes. Add toasted sesame seeds and salt and pepper. You may toast the sesame seeds by placing them on a baking sheet and placing them in the oven on 400 degrees for several minutes until they turn golden brown.



Butter Pecan Bars

2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9-inch-baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.

[the fugative]

:D

Sangria

:D


When buying wine for sangria, choose moderately priced bottles. Because the wine is mixed with other flavors, expensive brands are unnecessary, but that doesn't mean you should reach for boxed wines. Avoid bottles labeled "Sangria" and buy a bottle of wine to create your very own concoction instead.

For truly traditional Spanish sangrias, choose a red wine from the Rioja or Penedes region. Otherwise, juicy or dry reds are fine. For other recipes, dry, crisp white wines work well, as do fruity rosés and sparkling bruts.

Chill wines, juices and sparkling beverages before mixing. Brandies and other liqueurs don't need to be chilled.

Orange and apple juice are sangria stand-bys, but feel free to substitute more exotic juices. Try passion fruit, pear or guava juice.

Choose fruit that is fresh and ripe. Cube fruit into bite-size pieces and remove any seeds. Use apples, oranges, grapes and pears or, for white and sparkling sangrias, try kiwi, pineapple, peaches, nectarines or mango.

Add fruit just before serving, or add fruit when sangria is first mixed to allow fruit flavors to infuse the liqueur. Keep the fruit's consistency in mind. An apple will hold up overnight better than a raspberry. A word of caution: Fruit will soak up alcohol. Keep this in mind when eating the fruit from your cup.

Mix sangria in advance if possible to let the flavors interact. Refrigerate while waiting to serve.

Add sparkling beverages just before serving so they retain their effervescence. Substitute lemon-lime soda or ginger ale for club soda. Try sparkling wine as well.

Serve sangria over ice, but never chill it overnight with ice cubes. Melted ice will dilute the drink.

Garnish drinks with wheels of orange and lime, kebabs of fruit or, to really impress your guests, edible flower petals.

:D

Melon Sangria


• 1 c. seeded and cubed watermelon

• 1 c. seeded and cubed honeydew

• 1 c. seeded and cubed cantaloupe

• 2 slices lemon

• 1 slice lime

• 2 tbsp. Grand Marnier

• 1/4c. Midori

• 1 (750-ml.) bottle dry white wine, chilled

• 11/2c. club soda, chilled

Mix melon cubes, lemon and lime slices. Add Grand Marnier and Midori and stir. Slowly pour in wine, stirring gently. Refrigerate for at least 2 hours, up to overnight. When ready to serve, add club soda and stir gently. Serve over ice.

:D

Raspberry Lemoncello Sparkling Sangria


• 1 c. fresh or frozen raspberries, rinsed

• Zest of 1 lemon

• 1/4c. plus 2 tbsp. pink lemonade

• 1/4c. Lemoncello or other lemon liqueur

• 1 (750-ml.) bottle sparkling wine, chilled

Mix raspberries, lemon zest, lemonade and Lemoncello. Refrigerate for about 2 hours. When ready to serve, slowly add chilled sparkling wine. Stir gently. Serve over ice.

:D

Three-Berry Basil Rosé Sangria


• 1/2c. fresh or frozen raspberries, rinsed

• 1/2c. fresh or frozen blueberries, rinsed

• 1/2c. fresh or frozen blackberries, rinsed

• 1/4c. fresh basil leaves (about 6 leaves), plus more for garnish

• 1/4c. Drambuie

• 2 tbsp. brandy

• 1 (750-ml.) bottle dry rosé wine, chilled

• 11/2c. club soda, chilled

Mix berries and basil. Add Drambuie and brandy and stir. Slowly pour in wine, stirring slowly. Refrigerate for at least 2 hours, up to overnight. When ready to serve, add club soda and gently stir. Serve over ice and garnish with sprigs of basil.

:D


Classic Red Sangria


• 4 c. red wine

• 4 c. white wine

• Juice of 3 limes

• 1/4c. sugar

• Fruit to taste, peeled, seeded and cubed

• 2 (20-oz.) bottles club soda

Mix wines, lime juice and sugar. When ready to serve, add cubed fruit and club soda. Serve over ice.

:D

White Sangria


• 8 c. white wine

• 1 c. white grape juice

• Juice of 3 limes

• 1/4c. sugar

• Fruit to taste, peeled, seeded and cubed

• 2 (20-oz.) bottles club soda

Mix wine, grape juice, lime juice and sugar. Chill. When ready to serve, add cubed fruit and club soda. Serve over ice.

:D

Red Sangria


• 5 (750-ml.) bottles red wine

• 3/4c. brandy

• 3/4c. plus 2 tbsp. Triple Sec

• 1/4c. orange juice

• 1/4c. apple juice

• 3/4c. sugar

• Fruit to taste, peeled, seeded and cubed

Mix wine, brandy, Triple Sec, orange juice, apple juice and sugar. Chill. When ready to serve, add cubes of fruit. Serve over ice.

:D

White Sangria


• 5 (750-ml.) bottles fruity white wine

• 3/4c. peach schnapps

• 3/4c. plus 2 tbsp. Triple Sec

• 1/4c. lemon-flavored vodka, such as Absolut Citron

• 11/2c. apple juice

• 3/4c. sugar

• Fruit to taste, peeled, seeded and cubed

Mix wine, schnapps, Triple Sec, lemon-flavored vodka, apple juice and sugar. Chill. When ready to serve, add cubes of fruit. Serve over ice.

:D

[the fugative]

:D


LIVER BIRTHDAY CAKE


Cake:

1 pound liver, well rinsed

1 egg (shell washed)

2 cloves garlic

1 cup parsley

8 carrots

1 cup rice flour

2/3 cup oat flour

1 teaspoon baking powder

½ cup low-fat plain yogurt

Frosting:

3 ounces cream cheese

¼ cup low-fat yogurt

To prepare oven, pan: Preheat oven to 350 degrees. Grease 8-by-8-inch pan. Dust with oat flour.

To make cake: In blender or processor, puree raw liver, egg (including shell), garlic, parsley and carrots. In bowl, mix rice flour, oat flour and baking powder. Add flour mixture alternately with yogurt to flour mixture. Mix to combine. (Note: Batter will be sticky and fairly dry.)

To bake cake: Pour batter into prepared pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Turn out onto wire rack. Cool completely before frosting.

:D






This is for your Pet Dog

[the fugative]

:D


LAZY DAISY CAKE


Makes 1 (8-inch square) cake.

2 eggs

1 teaspoon vanilla

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

4 tablespoons (½ stick) butter, divided use

3 tablespoons dark brown sugar

2 tablespoons heavy cream

½ cup grated coconut or chopped nuts

To prepare oven, pan: Preheat oven to 350 degrees. Butter and lightly flour 8-inch-square pan.

To make cake: In mixing bowl, beat eggs and vanilla until slightly thickened. Gradually add sugar and beat thoroughly. Mix together flour, baking powder and salt. Add to sugar mixture, blending until smooth. In small saucepan, combine milk and 1 tablespoon butter. Heat until butter is melted. Add to batter. Mix well. (Note: Batter will be very liquid.)

To bake cake: Immediately pour batter into prepared pan. Bake for 25 minutes or until toothpick inserted in center of cake comes out clean.

To make topping: Remove cake from oven. In small saucepan, mix remaining 3 tablespoons butter, brown sugar, cream and coconut or nuts. Cook, stirring, over low heat until butter and sugar are melted and well blended. Spread over hot cake. Place under broiler for 1 to 2 minutes or until lightly browned. (Note: Watch carefully; topping can burn quickly.)

Note -- Once the hot milk has been stirred into the batter, you must quickly pour it into the pan and pop it into the oven. As soon as the baking powder is combined with the hot liquid, it begins its work of leavening, and you want that to happen only when the cake is in the oven.


:D

[Jolie Rouge]

Minted Carrots

2 cups sliced carrots
1/2 cup boiling water
2 Tablespoons butter
2 Tablespoons sugar
2 Tablespoons chopped fresh mint


Steam carrots over boiling water about ten minutes or until tender. In a saucepan, melt butter and add sugar and carrots, stirring until sugar melts. Immediately before serving, add mint and toss lightly. Serve hot.

SERVINGS: 4


Rolled Roast Alexander

1 (4- to 6-pound) shoulder roast
1 clove garlic, cut
1 (10-1/2 ounce) can chicken broth
3 Tablespoons butter or margarine
1/4 cup minced onion
1 clove garlic, crushed
2 cups bread crumbs, unseasoned
1 cup grated Parmesan cheese
1/2 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon basil
2 Tablespoons flour
1 (8-ounce) can mushrooms
1/2 cup dry white wine


Place roast in roasting pan and rub with garlic. Add chicken broth. Roast at 325 degrees for 40 minutes per pound, basting occasionally. Meanwhile, melt butter in skillet; add onion, crushed garlic, and slightly brown. Stir in bread crumbs, cheese, parsley, salt, pepper, and basil. Remove roast from oven, cut off string, and brush meat generously with pan drippings. Roll roast in crumb mixture, being sure to coat all sides completely. Pour off drippings from pan and reserve. Return roast to oven and bake at 350 degrees for 20 minutes. Heat 1-1/2 cups pan drippings in skillet. Gradually stir in flour, mushrooms, and wine. Cook until thick, stirring constantly. Serve this sauce with the roast.

SERVES: 6 - 8






Chocolate Chip Cookie Pie

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell

Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in the chocolate chips and pecans.

Spoon the chocolate mixture into the pie shell. Bake at 325 degrees for 55 to 60 minutes or until the center is set. Let stand until cool.

SERVES: 8

[the fugative]

:D


New Potato-Ginger Salad


• 1/2c. olive oil

• 1 tbsp. mustard seeds

• 8 medium red or white waxy potatoes

• 2 tbsp. Dijon mustard

• 2 tbsp. fresh-squeezed lime juice

• 2 tbsp. balsamic vinegar

• 1 tbsp. freshly grated horseradish, optional (see Note)

• Kosher salt and freshly ground black pepper

• 2 tbsp. finely chopped pickled ginger

In a small saucepan over low heat, combine olive oil and mustard seeds and bring to a simmer. Adjust heat to lowest possible setting and let infuse -- oil should barely bubble -- for 1 hour. Remove from heat, cool and reserve.

In a large saucepan over high heat, cover potatoes in water, salt to taste and bring to a boil. Cook 18 to 22 minutes, or until fork-tender. Drain and let cool until you are able to handle them. Use a small, sharp knife to peel potatoes, cutting away about 1/4-inch flesh with skins. Slice skins in half and reserve. Cut potatoes into 1/4-inch rounds and put in a salad bowl.

In a small bowl, whisk together mustard with cooled olive oil and mustard seeds. Whisk in lime juice, balsamic vinegar and grated horseradish (if using) and season with salt and pepper. Add pickled ginger and reserved potato skins to potatoes, then add dressing, toss well and serve immediately.

Note: If fresh horseradish is unavailable, substitute 1 tablespoon drained bottled horseradish or omit horseradish entirely if you prefer


:D

[Jolie Rouge]

Country Ham and Shrimp on Grits

1/2 cup (1 stick) butter
12 ounces country ham, chopped
3 garlic cloves, finely chopped
1 green onion, chopped
1/2 cup brandy
2 cups heavy cream
1/4 teaspoon cayenne pepper
1/3 teaspoon sage
1-1/2 pounds small shrimp, peeled, deveined
3 Tablespoons Italian parsley, chopped
Hot cooked grits

Melt the butter in a large heavy nonstick skillet over high heat. Add the ham and sauté quickly. Add the garlic and green onion. Sauté for 1 minute. Remove from the heat. Stir in the brandy. Return to the heat. Stir in the cream, cayenne pepper and sage. Cook for 3 minutes or until thickened, stirring constantly. Add the shrimp. Simmer for 2 minutes or until the shrimp turn light pink. Stir in the parsley. Serve over hot grits.

SERVES: 6


{{ sounds like the ruination of some perfectly good shrimp.

Personally I'd follow the recipe right up to the shrimp and serve as is -- save the rest for a nice dish of shrimp creole }}

[the fugative]

:D

Fudge Pie


• Parchment paper

• 1/4c. flour

• 3 tbsp. unsweetened cocoa powder

• 1 tsp. baking powder

• 1/4tsp. salt

• 1/2c. (1 stick) butter

• 4 (1-oz.) squares bittersweet chocolate

• 3 eggs

• 1 c. sugar

• 1 tsp. vanilla

• 1/4c. sour cream

• Powdered sugar, if desired

• Whipped cream, if desired

Raspberry sauce (optional):

• 6 oz. fresh raspberries (or frozen, thawed)

• 1 tsp. cornstarch

• 2 tsp. water

• 2 tsp. sugar

Preheat the oven to 325 degrees. Butter an 8- or 9-inch pie plate and line the bottom with parchment paper.

Sift together the flour, cocoa powder, baking powder and salt.

In the top of a double boiler, or in a saucepan over very low heat, melt the butter and chocolate together, stirring constantly.

In the large bowl of an electric mixer, combine the eggs, sugar, vanilla and sour cream until the mixture is uniform. Add the melted chocolate mixture and combine thoroughly. At low speed beat in the flour mixture, scraping down the bowl and beaters, just until the mixture is uniform.

Pour and scrape the batter into the prepared pan. Bake 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake: It should be moist and slightly gooey. Cool completely in the pan.

To make the sauce, set aside a few berries for garnish if desired; purée the rest in a food processor then push them through a sieve. In a cup combine the cornstarch and the water, stirring until smooth. Put the raspberry purée and the cornstarch mixture in a small saucepan and heat over medium heat until the mixture simmers. Cook 1 minute, then cool. Chill before using.

When the pie is cool, run a knife around the side of the pan to loosen the pie. Cover the cooled pie with a plate and invert.

Lift off the pan and remove the parchment paper from the pie. Serve that way or invert onto another plate.

If desired, dust with powdered sugar and/or serve with a dribble of raspberry sauce and/or a dollop of whipped cream.

Note: There's no crust, so parchment paper is necessary to keep the pie from sticking to the pan.

:D

[Jolie Rouge]

Buried Treasure Raspberry Cheesecake

1 cup graham cracker crumbs
3 Tbl sugar (white or brown)
3 Tbl butter or margarine, melted
5 packages of cream cheese (8 oz. each), softened. (Can be full cream, one-third fat or even fat-free.)
1/2 cup white sugar
3 Tbl white flour
10 oz. seedless raspberry jam
1 cup sour cream (full cream or light)
4 eggs
1 pint of fresh raspberries
1 pint of fresh blackberries
A few sprigs of currants (if they are available)

Use your 9-inch springform pan. Pour the crumbs, sugar, and butter in the bottom of the pan. Mix with a fork until well blended. Press the crumb mixture with your fingers to form a bottom crust. It doesn't need to go up the sides, just on the bottom.

Bake the crust at 350 degrees for 8 minutes. Let cool while you blend the next items.

With your mixer, in a large bowl, blend the cream cheese, sour cream, sugar, flour, and one of the eggs until smooth. Then add each additional egg, one at a time, and blend each one in before adding the next one.

Pour half of the mixture on top of your cooled crust. Open the jar of jam and, by teaspoonful, gently lay the jam on top of the filling. As much as possible, you want the jam to rest on top of the filling so set the jam on top of the filling rather than plop it in. When all the jam is distributed over the top of the filling, use a knife to slightly spread it and break up any larger globs. This isn't very scientific, so don't be too picky. Just don't slide it around too much like some recipes suggest because you want a "ribbon" of jam to form as it bakes. You don't want it blended in.

Then pour the rest of the filling on top.

Bake at 350 degrees for 65 minutes. It will be slightly jiggly but not mushy. When it's done, turn off the oven and let the cheesecake sit in the oven 15 minutes more with the oven door ajar. Then take it out of the oven and let it sit on your counter for another hour to cool down.

The cheesecake might form that telltale crack in the top. Don't worry. You are going to cover it with the fruit before you serve it.

Cool the cheesecake in your refrigerator overnight. You don't need to cover it. (You can serve this the same day if you chill it at least 5 hours, but cheesecake actually tastes best on day 2 or day 3, after the flavors have had a chance to meld.)

Take the cheesecake out to decorate it. First, run a sharp knife around the edge of the cheesecake and then unlock the spring on the pan. Pull off the pan rim and place your cheesecake (with the metal bottom intact) on a pretty platter. Then open your raspberries and pick through them to make sure you don't have any "fuzzy moldy" ones. Starting in the center, pour the raspberries on top of the cheesecake. Don't get too picky about how they arrange themselves. It's the natural look that counts. Do the same with the blackberries. You're sort of trying to have a mountain of fruit in the middle and let some of the rim of the cheesecake remain fruitless. Balance the sprigs of currants on top. They are sort of the crowning ornament.

Your cheesecake is ready. Continue to cool it until 30 minutes before you serve it Thirty minutes before serving, take it out of the refrigerator. Cheesecake always tastes more full-bodied if it's had a chance to warm up a bit. If it's refrigerator cold, it's too hard to taste the real flavor. My rule of thumb is to take the cheesecake out of the refrigerator when I put the dinner on the table so it has a chance to sit before I cut it.

This is a beautiful, simple dessert that looks dramatic and has the wonderful surprise of the raspberry ribbon distributed through the middle. Enjoy!

[the fugative]

:D

Pear, Walnut and Arugula Salad

• 1/2c. walnuts

• 2 ripe pears

• 8 oz. arugula

• 1/4c. roughly chopped parsley

• 1/4c. walnut oil

• 2 tbsp. olive oil

• 2 tsp. sherry vinegar

• 1 tsp. honey

• Salt and freshly ground pepper, to taste

In a frying pan over medium heat, toast walnuts until fragrant and golden, then remove, cool, coarsely chop and reserve.

Peel, core and slice pears and put into a large salad bowl. Add arugula, parsley and walnuts.

In a small bowl, whisk together walnut oil, olive oil, sherry vinegar, honey and salt and pepper. Drizzle over salad, toss gently and serve.

:D

[Jolie Rouge]

Salsa Spinach Dip

2 (10-ounce) packages frozen chopped spinach, thawed,
drained
2 Tablespoons butter
2 Tablespoons flour
1 (16-ounce) can artichoke hearts, drained, chopped
8 ounces jalapeno cheese, shredded
8 ounces Romano cheese, grated
1/2 cup evaporated milk
1/8 teaspoon each garlic slat, celery salt and pepper
Tortilla chips, sour cream and salsa

Squeeze the moisture from the spinach. Heat the butter in a saucepan until melted. Stir in the flour. Cook the mixture until thickened, stirring constantly. Add the spinach, artichokes, jalapeno cheese, Romano cheese, evaporated milk, garlic salt, celery salt and pepper and mix well. Cook until cheese melts, stirring constantly. Spoon into a slow cooked or chafing dish to keep warm. Serve with tortilla chips, sour cream and salsa.

SERVINGS: 12

[Jolie Rouge]

Scrambled Eggs with Smoked Salmon and Chives

8 eggs
3 Tablespoons chopped fresh chives
3 Tablespoons milk
5 Tablespoons butter
1 medium onion, finely chopped
6 ounces thinly sliced smoked salmon, cut into strips
Salt and pepper to taste
2 Tablespoons chopped fresh chives


Whisk the eggs, 3 Tablespoons chives and the milk in a bowl until well mixed. Heat the butter in a large heavy skillet over medium heat. Sauté the onion in the butter for 15 minutes or until golden brown. Stir in the egg mixture.

Cook for 4 minutes or until the eggs are almost set, stirring occasionally. Stir in the salmon gently. Cook for 1 minute longer or until the eggs are cooked through but still moist. Season with salt and pepper. Spoon the eggs onto a heated platter. Sprinkle with 2 Tablespoons chives. Serve immediately.

SERVES: 4

[the fugative]

:D


Hard Boiled Monster Egg


You separate the yolks of a dozen or two eggs and boil them inside a pig's bladder until hard. After removing this yolk ball, you place it inside a bigger pig's bladder and add the egg whites. After you boil this and unwrap it, it looks like it's all one enormous monster egg.

:D

[Jolie Rouge]

Spicy Bean Dip

1 16-oz. can black beans, drained and rinsed
2 garlic cloves
1 tomato
1 onion
1 - 2 serrano chilies
1 tsp. hot sauce
4 Tbsp. cilantro
1 cup Monterey Jack cheese, grated

Combine black beans, garlic, tomato, onion, chilies, hot sauce and cilantro together in a food processor. Blend mixture until smooth and place mixture in a small baking dish, sprinkle with cheese. Heat oven to 350 degrees and warm dip for 10 - 15 minutes. Serve with crackers or tortilla chips.




Chicken Wraps

2 Tbsp. olive oil
2 and 1/2 pounds chicken breasts, cut into 1/2 inch pieces
1 onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups cheddar cheese, shredded
2 fresh tomatoes, chopped
1 avocado, peeled, pitted and diced
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place olive oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.




Lemon Meringue Pie

1 pie crust, baked
1/2 cup sugar
3 eggs, separated
1/4 tsp. vanilla
1 cup milk
2 Tbsp. butter
1/4 cup lemon juice
1/4 tsp. cream of tartar
3 tsp. sugar

Combine 1/2 cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees.

[Jolie Rouge]

White Gazpacho

3 large cucumbers, peeled, seeded and chopped
2 cups chicken broth
1/4 cup green onion, chopped
1 garlic clove, minced
1 cup plain yogurt
2 cups sour cream
1 Tbsp. vinegar
1 Tbsp. fresh dill
Salt and pepper to taste
Fresh tomatoes chopped for garnish
Croutons for garnish

Combine first 9 ingredients together in a food processor and process until smooth. Chill until ready to serve. Pour into serving bowls and garnish with tomatoes and croutons.



Seafood Salad

1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
1/2 cup small black olives
2 ripe tomatoes, chopped
1/2 cup celery, chopped
1/2 pound small shells pasta, cooked and cooled
1/2 cup mayonnaise
1/2 cup plain yogurt
1 cup chili sauce

Combine first 6 ingredients in a large bowl and toss. Chill until ready to serve. Combine last 3 ingredients and whisk together. Just before serving, place salad on individual serving plates and scoop a desired amount of dressing on top of salad. Toss and serve cold.




Tomatoes with Fresh Mozzarella

4 large ripe fresh tomatoes
8 oz. fresh mozzarella packed in water
Salt and fresh ground pepper
Italian dressing

Slice tomatoes into 1/4 - 1/2 inch slices. Slice mozzarella into 1/4 inch slices. Arrange one layer of tomato slices in bottom of a serving dish. Sprinkle with salt and pepper and then top with a few slices of mozzarella. Repeat alternating layers of tomatoes and mozzarella and, when finished, sprinkle with Italian dressing to taste.




Fruit Tart



1 9-inch prepared pastry shell
8 oz. cream cheese, softened
2 Tbsp. Grand Marnier
1/4 cup sugar
4 cups mixed fruit (sliced peaches, strawberries, kiwi etc.)
1/3 cup strawberry jelly

Place pastry crust in a lightly greased 9-inch tart pan and bake for 10 minutes at 450 degrees or until golden brown. Combine cream cheese, Grand Marnier and sugar and mix well. Spread cream cheese over cooled tart shell. Arrange fruit over cream cheese. Place strawberry jelly in a saucepan and melt. Pour over fruit and refrigerate for about 3 hours before serving.

[Jolie Rouge]

:D


Hard Boiled Monster Egg


You separate the yolks of a dozen or two eggs and boil them inside a pig's bladder until hard. After removing this yolk ball, you place it inside a bigger pig's bladder and add the egg whites. After you boil this and unwrap it, it looks like it's all one enormous monster egg.

:D



Sounds like something my CubScouts would love --- but what can we substitute for a pig's bladder ?? :eek:

[Jolie Rouge]

Garden Gazpacho

2-3/4 cups vegetable juice cocktail
1 medium cucumber, cut into chunks
3 medium tomatoes, cut into chunks
1 Tablespoon sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 small red onion, finely chopped
2 celery stalks, diced
2 green onions, chopped (green parts only)
1 zucchini, chopped
1 small green bell pepper, finely chopped
1/2 cup cilantro, chopped and additional sprigs for garnish
7 – 8 drops hot pepper sauce
Salt and pepper to taste
Croutons and sour cream for garnish

In a blender or food processor, combine 1-1/4 cups vegetable juice cocktail, 1/2 the cucumber, 1 tomato, sugar, vinegar and olive oil. Blend until smooth. Pour mixture into a large bowl and add remaining tomatoes, remaining cucumber, red onion, celery, green onions, zucchini, green pepper, cilantro, pepper sauce, salt and pepper. Stir to blend. Serve well chilled with croutons, a dollop of sour cream and cilantro sprigs.

SERVES: 6 - 8



Chicken Breasts with Mushroom Sauce

8 whole chickens breasts, skinned and boned
Sauterne wine
Margarine or butter
2 (10-3/4 ounce) cans cream of mushroom soup
1/4 cup sherry
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
10 large fresh mushrooms, sliced

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. Drain breasts and brown in margarine or butter. Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. Heat. Put breasts in 9 x 13 pyrex dish and cover with sauce. Sauté sliced mushrooms in butter and place on top of breasts and sauce. Heat at 350 degrees until bubbly.

Note: May be made a day ahead. Great served with wild rice.

SERVINGS: 8




Forgotten Dessert

7 egg whites
1 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup whipping cream
Fresh or frozen strawberries or raspberries, for topping

Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar and salt; beat until very stiff. Continue beating, adding sugar gradually; beat until sugar is dissolved. Butter a 9x13-inch Pyrex dish. Spread mixture in dish; put in oven and turn off heat. Leave dessert in oven overnight. (Do not peek.) Next day, whip cream and spread over top of meringue. Refrigerate at least 4 hours before serving. To serve, cut into squares and top with sweetened strawberries or raspberries.

SERVES: 12

[VenusA423]

Italian Style Pork Chops

3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops

1. Preheat oven to 425 degrees.

2. In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.

3. Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.

4. Bake at 425 degrees for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees. Makes 6 servings.


Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

1. Preheat oven to 425 degrees.

2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear. Makes 4 servings.


Old Fashioned Peach Cobbler

2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water

3 pounds fresh peaches - peeled, pitted, and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch

1 tablespoon white sugar
1 tablespoon butter, melted

1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

2. Preheat oven to 350 degrees. Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

3. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

[Jolie Rouge]

Mushrooms Florentine

1 10-oz. package frozen spinach, thawed
1 egg
1 cup herb stuffing mix
1/4 cup butter, melted
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1/2 tsp thyme
20 large mushrooms, stems removed and cleaned

Squeeze out excess water from spinach, Combine spinach with egg, stuffing, butter, cheese, salt and pepper and thyme and mix well. Spoon some of mixture into each mushroom cap and place on a baking sheet. Bake at 350 degrees for about 15 minutes



Marinated Pot Roast

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of spices. Reserve the marinade. Heat olive oil in a large stock pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with ginger snap sauce.



Hot Potato Salad with Bacon

8 gold potatoes, peeled and cut into 1/4 inch pieces
1/2 pound bacon
1/2 cup onion, chopped
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Fresh parsley, chopped

Boil potatoes until just tender and drain water immediately to prevent further cooking. Cook bacon in a skillet until crisp, drain on paper towels but reserve bacon fat. Add onions to bacon fat and cook until tender. Stir in vinegar, water and salt and pepper and cook for about 1 minute. Place potatoes in a large bowl and add onion/vinegar mixture. Stir in crispy bacon and sprinkle with fresh parsley, Serve warm.



Chocolate Bread Pudding

2 cups soft bread crumbs
1 quart milk
1 Tbsp. butter, softened
2 ounces unsweetened chocolate squares
2/3 cups sugar
2 eggs beaten
1 tsp. vanilla
Fat free Half and Half

Combine bread crumbs and milk in a large bowl and allow to sit for about 30 minutes. Meanwhile, spread butter along the bottom and sides of a one quart baking dish. Melt chocolate squares in the microwave or saucepan being careful not to scorch. Add sugar to the chocolate and stir. Slowly stir in milk and bread mixture and eggs and vanilla. Pour into baking dish and bake at 350 for about 2 hours or until deep brown. Serve pudding warm with cream poured over the top.

[the fugative]

:D


Braised Pork Shoulder With Turnips and Brussels Sprouts


• 1 pork shoulder, about 9 to 91/2lb., boned and fat removed

• 3 tbsp. olive oil

• 18 anchovy fillets, plus about 3 tbsp. of oil from the tin

• 10 cloves garlic, chopped

• 21/2lb. turnips, peeled and cut into chunks

• 1 bay leaf

• 5 c. canned tomatoes in their juice

• 11/2lb. Brussels sprouts, trimmed and the larger ones cut in half

• Salt

• Pepper

• 1/2c. roughly chopped parsley

• Mashed potatoes

Cut the pork into 2-inch cubes. Heat a heavy-based or cast iron pot over medium to high heat and brown the pork (a few pieces at a time) on all sides. When all the meat is browned, remove it from the pot and season the meat with salt and pepper. Put the olive oil and anchovy oil in the pot and add the chopped garlic and anchovies. Fry, stirring with a wooden spoon, until the anchovies are mashed up and the garlic is golden brown. Add the turnips to the pot and toss with the garlic and anchovy mix. Cook turnips until they are browning around the edges and then add the bay leaf, tomato and 2 cups of water. Mix well, bring to a boil and return the pork to the pot. Bring to a boil again and reduce heat, cover and simmer slowly for 1 hour.

After 1 hour add the Brussels sprouts and continue to cook for half-hour more. Remove the lid and cook for another 30 minutes until the sauce is thick and the pork very tender. Add parsley and remove from heat.

Serve with mashed potatoes.

:D



Stuffed Eggs With Tuna and Capers


• 12 eggs

• 2 (6-oz.) cans tuna, drained of oil

• 1 (2-oz.) can anchovies

• 1/4c. capers, rinsed

• 1/3c. mayonnaise

• Pepper

• Olive oil

To boil eggs: Boil water; add eggs, cook for 9 minutes, drain immediately. Cool in cold water and peel. Cut eggs in half lengthwise and carefully remove yolks. Rinse the whites and store in cold water. In a bowl mash together the cooked yolks, tuna, anchovies, capers and mayonnaise with a fork. Season the mix and add a little extra virgin olive oil. It should be a smooth paste. Fill the cavity of the egg whites and serve.

:D

[the fugative]

Sounds like something my CubScouts would love --- but what can we substitute for a pig's bladder ?? :eek:



:p


Sorry No Ideas :eek:

[the fugative]

:D

Ketchup


Fiery Ketchup

Makes 1/2cup plus 1 tablespoon.

Note: Start by using half of one chipotle pepper, plus a little of the sauce. Add more of each, to taste. The remaining peppers and sauce can be refrigerated for up to 3 days or frozen for up to 1 month. (Because the peppers are so spicy and so little is used for this recipe, we like to mince the peppers before freezing, stir them back into the adobo sauce, then freeze by the tablespoon in an ice cube tray. Then you can thaw and use a little at a time.)

• 1/2c. ketchup

• Half of 1 chipotle chile pepper canned in adobo sauce, plus 1 tsp. of the adobo sauce, or more to taste (see Note)

• 1/4tsp. garlic powder

Place the ketchup in a small mixing bowl. Finely mince the chile pepper half (or more, to taste) until it almost forms a paste, and add it to the bowl.

Add the teaspoon of adobo sauce (or more, to taste) and garlic powder. Stir well. Serve at once, or refrigerate, covered, until ready to serve, up to 4 days.

:D


Island Ketchup



Makes 1/2cup.

• 1/3c. ketchup

• 2 tbsp. reduced-fat mayonnaise

• 2 tsp. sweet pickle relish

• 1/2tsp. Worcestershire sauce

• 1/8tsp. onion powder

Place the ketchup and mayonnaise in a small mixing bowl. Add the pickle relish (drained of any juice), Worcestershire sauce and onion powder. Stir well.

Serve at once, or refrigerate, covered, until ready to serve, up to 4 days

:D


Strawberry-Spiked Ketchup



Makes 3/4cup.

• 1/2c. ketchup

• 3 tbsp. strawberry preserves

• 1 tbsp. lemon juice

• 1/4tsp. onion powder

Place the ketchup in a small mixing bowl. Add the strawberry preserves, lemon juice and onion powder. Stir well.

Serve at once, or refrigerate, covered, until ready to serve, up to 4 days


:D

[Jolie Rouge]

Tomato-Basil Foccacia

1 prepared pizza crust
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 pint cherry tomatoes cut in half
1 cup mozzarella cheese, grated

Combine basil leaves, olive oil, garlic, and salt and pepper in a blender and blend until smooth. Pour mixture over pizza crust, followed by the tomatoes and the cheese. Bake at 450 degrees just until cheese melts. Slice and serve.


Chicken Taco Salad

1 pound ground chicken or chicken breasts, diced
1 package prepared taco seasoning
1 onion, diced
1 head Romaine lettuce, chopped
2 tomatoes, chopped
1 cup black olives, sliced
1 avocado, diced
1 8-oz. bag tortilla chips
1 8-oz. jar Catalina dressing
2 cups Monterey Jack cheese, shredded
Sour cream
Jalapeno slices
Salsa

Cook ground chicken with taco seasoning according to package directions. Combine cooked and seasoned chicken with diced onion, lettuce, tomatoes, black olives and avocado in a large bowl. Just before serving, pour tortilla chips on top of the salad followed by the dressing and cheese. Toss well. Use the sour cream, jalapeno slices and salsa for garnish if desired.


Jalapeno Cornbread

1 and 1/4 cups cornmeal
1 cup flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 8-oz. can creamed corn
2 eggs
1/3 cup corn oil
2 jalapeno peppers, seeded and diced

Preheat oven to 400 degrees. Combine all ingredients together in a large bowl. Mix lightly, batter should be a little lumpy. If mix is too dry, add slightly more buttermilk; if too wet, slightly more cornmeal. Pour into a greased 12 x 8 inch baking dish and bake for 20 - 25 minutes. You may omit the jalapeno peppers if you prefer not to have the hot flavor.


Strawberry Rhubarb Pie

1 9-inch pie crust, fully baked
2 cups strawberries, sliced
2 cups rhubarb, peeled and diced
1 cup sugar
Juice of 1 lemon and 1/2 Tbsp. of the zest
1/4 tsp. salt
3 Tbsp. cornstarch
1/2 cup water
Whipped topping

In a saucepan, place 1 cup of the strawberries, rhubarb and 1 cup of sugar. Combine lemon juice, lemon zest, salt, cornstarch, and water and stir until cornstarch is dissolved. Add this to the saucepan with the fruit and sugar. Cook over medium heat until rhubarb is tender; remove from heat. Place the remaining strawberries in the pie shell and cover with mixture from the saucepan. Chill until ready to serve. Garnish with whipped topping.

[the fugative]

:D

Peach Toffee Pecan Crisp

Filling:

• 21/2lb. ripe, but not soft, peaches

• 6 tbsp. light brown sugar

• 1/4c. flour

• 11/2tsp. grated lemon zest

Topping:

• 3/4c. chopped pecans

• 1/2c. flour

• 1/2c. toffee bits (see Note)

• 6 tbsp. light brown sugar

• 6 tbsp. unsalted butter, chilled and diced, plus a little extra for greasing the baking dish

• 1 c. heavy cream

• 2 tbsp. powdered sugar plus a little extra for garnish

• 6 mint sprigs for garnish, optional

Butter a shallow oven-to-table, 2-quart baking dish.

To make the filling: Bring a large saucepan filled 3/4full of water to a boil and drop in several peaches at a time for 20 to 30 seconds. Remove them with a slotted spoon to a bowl of cold water to cool a few seconds. Then with a sharp knife, peel peaches and discard skins. Slice peaches into 1/2-inch-thick wedges. You should get about 6 cups.

In a large bowl, mix together brown sugar, 1/4cup flour and lemon zest. Add peaches and toss to coat well. Spoon peaches into prepared dish.

To make the topping: In a medium bowl mix together pecans, 1/2cup flour, toffee bits, brown sugar and butter. Rub together using your fingertips until mixture resembles pea-size clumps. Scatter topping evenly over peaches.

Bake on center rack of preheated 350-degree oven until peaches are tender and bubbling and topping is golden brown and crisp, 30 to 35 minutes. Remove and cool 10 minutes. (Crisp can be made 4 hours ahead; leave at cool room temperature. Reheat in 350-degree oven 15 minutes or until heated through.)

Whip cream until firm but not stiff. Then beat in powdered sugar. Place cream in a serving bowl. Dust crisp with a little extra confectioners' sugar. Serve each portion warm, garnished with a dollop of whipped cream and a mint sprig, if desired.

Note: Hershey's Skor brand Bits o Brickle works well in this recipe. Do not use chocolate-coated toffee bits

:D

[Jolie Rouge]

Mom's Meatloaf

1-1/2 pounds of ground beef (quality level is your choice)
1 cup dry bread crumbs
1 egg
1/2 cup minced onion
1 tsp salt
1 Tbl Worcestershire sauce
1 small can of tomato soup

In a large bowl, toss in all ingredients except the soup. Mix thoroughly with your clean hands. (You get to get all gooey doing this one.) Spread the mixture in an ungreased loaf plan. You can mound the meatloaf on top so it looks like a bread loaf, if you like.

Bake at 350 degrees for 1 hour. At the 1-hour point, open the can of tomato soup and pour a layer on top. If you like lots of soup, you can use the whole can. I usually only use about half of the can and use the rest for something else. Bake 15 minutes more.

It's ready to serve.

[Jolie Rouge]

Note: Hershey's Skor brand Bits o Brickle works well in this recipe. Do not use chocolate-coated toffee bits.


Why not ??

[the fugative]

Why not ??


They seperate into a gooey mess

:p

[the fugative]

:D

Peach Pie


• 1 (15-oz.) box refrigerated pie crusts (2 crusts)

• 1 c. sugar

• 1/4c. cornstarch

• 1/4tsp. nutmeg

• 1/4tsp. grated orange peel

• 1/8tsp. salt

• 2 tsp. lemon juice

• 1/8tsp. almond extract

• 5 c. sliced peaches

• 2 tbsp. butter or margarine

• About 1 tbsp. milk


Preheat oven to 400 degrees. Prepare pie crusts as directed on package for two-crust pie, using 9-inch pie pan.

In large bowl, mix sugar, cornstarch, nutmeg, orange peel and salt. Gently stir in lemon juice, almond extract and peaches. Spoon into crust-lined pan. Dot with butter. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush crust with milk.

Bake 20 minutes; reduce heat to 350 degrees. Bake an additional 30 to 40 minutes or until filling is bubbly and crust is golden brown.

:D

[flute]

Bailey's Irish Cream

Creamed Whisky

Ingredients
1 1/2 C whisky
1 tin sweetened condensed milk
1 1/2 TB chocolate topping
3 eggs
2/3 ts coconut essence

Method
Beat the eggs until frothy.
Mix all together except the whisky.
Remove from mixer and add the whisky.
Bottle.

Bailey's Irish Cream #3 recipe
1 pint Half-and-Half
2 Eggs
1 1/2 C Irish Whiskey
2 TB Chocolate Syrup
1 dash Cinnamon
1 ts Vanilla

Blend all ingredients in a blender until mixed well, serve cold. Stores for up to two weeks in the fridge, but it's never lasted that long. Serve in: Old-Fashioned Glass

Bailey's Irish Cream
1 1/4 to 1 3/4 cups Irish Whiskey, Rye Whiskey, Brandy, Rum, Bourbon, or Scotch(Bourbon or Brandy is most recommended)

1 14 oz. Can Eagle Brand sweetened condensed milk.

2 Cups (1 pint) whipping cream or half and half.(half and half is recommended)

3 Tbls. Chocolate flavored syrup.

2 Tsp. Instant coffee, whatever brand you can get, regular not flavored.

1 split Vanilla bean (can be bought at health food stores)

1/2 Tsp. Almond extract.

Combine all ingredients; blend until smooth. . To get increase flavor let it sit tightly covered in the fridge for 2 weeks to mellow. Then add the cream or half and half and whip in a blender. Serve over ice if preferred. Always stir before serving . It should stay good in the fridge for 2 weeks after you add the half and half or cream.

BAILEY'S IRISH CREAM
equivalent of 2 eggs (PLEASE use pasteurized* egg-substitute.
*Pasteurization destroys most harmful microorganisms.)
1 can Eagle Brand Condensed Milk
1-1/2 cups Jameson's Irish Whiskey (or a rye or brandy)
1 cup Half & Half (or "coffee rich")
1-1/2 tablespoon Hershey's chocolate syrup
1 teaspoon instant coffee

In blender, combine all ingredients well. Store in refrigerator but not too long!

Bailey's Irish Cream #2 recipe
3 Eggs
1 tsp Coconut Syrup
1 1/2 tbsp Chocolate Syrup
1 cup Whiskey
1/2 tsp Coffee Powder

Blend all ingredients in a blender for no longer than 2 mins. Pour over ice in an old-fashioned glass and serve.

Bailey's Irish Cream
1 cup whiskey
14 oz. Sweetened condensed milk
1 cup half and half, or whipping cream
4 eggs
1/2 cup chocolate syrup
2 tsp. Instant coffee
3 tsp. Vanilla
1 pkt. Sweet and low
Mix in blender 1-2 min.

[flute]

Pork-Sweet Potato Skillet
4 thin pork chops
1 C apple juice
1 medium onion, cut in 1/4" slices
1 TB flour
1/8 ts allspice
1/8 ts salt
17 oz can sweet potatoes

Trim fat from chops. Brown on both sides in hot frypan. Add 3/4 C apple juice. Top with onion slices. Cover & cook 5 minutes at reduced heat. Mix flour & seasonings. Stir into remaining apple juice & then mix into liquid in pan. Arrange sweet potatoes around & over chops. Spoon sauce over potatoes. Cover & cook about 10 minutes longer, until potatoes are hot & chops are done.

Shortcut Bearnaise Sauce ~ a mr food recipe
1/4 cup (1/2 stick) butter
2 egg yolks
2 ts fresh lemon juice
1/2 ts dried tarragon
1/8 ts salt

1. In a small microwave-safe bowl, heat the butter at 90% power for 40 seconds, or until melted.

2. In a small bowl, beat the egg yolks, lemon juice, tarragon, and salt until thick. Slowly pour in the melted butter, whisking constantly until well combined.

3. Microwave uncovered at 40% power for 60 seconds, stirring the sauce every 20 seconds.


SERVING TIP: This flavorful sauce not only pairs well with our grilled favorites, but also our veggie, egg, and seafood dishes. Why, in no time we can make our foods look and taste as fancy as the ones they serve at so many fine restaurants!

Stuffed Mexican Pork Chops
4 boneless pork chops
½ C bread crumbs
1 ts garlic salt
½ ts dried oregano leaves, crushed
¾ C shredded cheddar cheese
½ C thick style salsa
1 egg slightly beaten.
1 pkg Lipton fiesta sides nacho pasta, prepared according to package directions.

Preheat oven to 400 F. With knife parallel to cutting boar slice horizontally, through chops almost to opposite edge, forming a pocket, set aside. In shallow pie plate, mix bread crumbs, garlic salt & oregano. In small bowl, combine ½ C cheese & salsa. Stuff chops with cheese mixture; secure with wooden toothpicks. Dip pork into egg, then crumb mixture & evenly coated; arrange. Bake chops in shallow baking dish 35 min or until done. Sprinkle with remaining cheese. Serve with the prepared pasta.

[the fugative]

:D


Roasted Corn Off the Cob


• 2 c. raw sweet corn kernels (from about 4 ears, any color)

• Extra-virgin olive oil, preferably Spanish

• Sea salt

• Freshly cracked black pepper (optional)

To roast the corn: Preheat the oven to 475 degrees. Line a baking sheet with foil. Scatter the corn on the baking sheet, drizzle with a scant amount of oil and, using your fingers, toss to coat each kernel of corn. There should be no extra oil pooling on the sheet or in the skillet. Spread the corn in a single layer. (Watch the corn carefully; it goes from roasted to burned in a few seconds.) Roast the corn, stirring once or twice, until lightly browned, 5 to 7 minutes.

Immediately transfer to a bowl, drizzle with additional oil, season with salt and pepper to taste and toss to combine. Serve hot, warm or at room temperature.

:D

[Jolie Rouge]

Split Pea Soup

1 pound dried split peas
8 cups water
1 small onion, chopped
2 carrots, sliced
2 ribs celery chopped
1 clove garlic, minced
1 Tbsp. granulated chicken bouillon
1 tsp. hot sauce
1/2 tsp. dried thyme
1 tsp. sugar
1 Tbsp. lemon juice
1 ham bone
1 cup chopped baked ham
Salt and pepper to taste

Place split peas in a bowl and cover with cold water. Allow to sit for 1 - 2 hours. Drain water from peas and place peas in a Dutch oven. Place 8 cups of water over peas. Add remaining ingredients and simmer for 1 - 2 hours or until peas and vegetables are tender. Serve warm in individual bowls; you may top with grated cheese if you wish.




Baked Pork Loin Chops with Orange rice

2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
2 cups wild rice, cooked
1/2 cup orange juice
1/4 cup chopped pecans
1 Tbsp. lemon juice
1 Tbsp. grated orange rind

Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion. Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.




Stuffed Baked Tomatoes

4 - 6 large tomatoes
1/3 cup olive oil
1 small onion, chopped
1 and 1/2 cups bread crumbs
1 tsp. marjoram
2 Tbsp. minced fresh parsley
Salt and pepper to taste
1/3 cup Parmesan cheese, grated

Cut the tops off of each tomato and hollow out the pulp and discard. Saute onion in olive oil and add remaining ingredients except cheese. Heat for a couple of minutes and mix well. Remove from heat and stuff each tomato with mixture. Top with Parmesan cheese and bake for 35 - 40 minutes at 350 degrees.




Apple Crisp

1/4 cup sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
Pinch of salt
8 cups Granny Smith apples
2/3 cup regular oats
1/2 cup brown sugar
1 Tbsp. flour
1/4 cup butter, melted

Combine sugar, cinnamon, cornstarch and salt and mix well. Peel and slice apples and place in and 8 x 8 baking dish. Sprinkle with sugar mixture. Combine oats, brown sugar and flour and sprinkle over apples. Drizzle melted butter over apple mixture and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.

[Jolie Rouge]

Smoked Salmon Stuffed Belgian Endive Boats

6-oz. smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1/4 cup green onion, chopped
1 Tbsp. fresh lemon juice
2 Tbsp. fresh dill, minced
2 Tbsp. olive oil
Salt and pepper to taste
4 large Belgian endives

Combine all ingredients except endive in a bowl and mix well. Fill endives with mixture and chill in the refrigerator until ready to serve. Endive is a form of lettuce that has small oblong heads. When the leaves are pulled away from the head they resemble a small boat; just perfect for stuffing.



Vegetable Filled Manicotti

12 - 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
1/2 cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded

Cook manicotti shells al dente. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture. Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese. Bake at 350 for about 20 - 25 minutes.



Savory French Bread

1 package dry yeast (1/4 ounce)
1/2 cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 cup cold water
2 Tbsp. sugar
3 cups all-purpose flour

Combine dry yeast and warm water and mix, set aside. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm. Combine flour and sugar and mix with yeast mixture and olive oil mixture. Stir well to create dough. Place on lightly floured surface and knead for several minutes. Allow to sit for 30 minutes to rise. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees. My wife made this bread the other day and it was wonderful. The bread is really remarkably light in texture. Make sure that your yeast is not out of date or else you may not get the rise that you need.



Creamy Cappuccino Pie

1 9-inch chocolate graham cracker pie crust
4 cups frozen vanilla yogurt, softened slightly
2 Tbsp. confectioner's sugar
2 Tbsp. espresso granules
1 Tbsp. warm water

Combine frozen yogurt, sugar, water and espresso granules in a food processor and process for several seconds until mixed well. Spread into piecrust and freeze for at least 1 hour before serving. The espresso granules are what you use to make instant espresso, just like instant coffee granules.

[Jolie Rouge]

Cajun Roasted Praline Nuts

1 can Fisher Praline Mixed Nuts
1 tsp. cumin (ground)
1 tsp. cayenne (ground)
Salt to taste

Open the can of nuts and spread them on a cookie sheet or metal pie pan. Sprinkle with cumin and cayenne, and sprinkle on salt to taste. Stir to mix in the seasonings. Roast at 350 degrees for 10-15 minutes. Remove from oven. The nut coating will have melted and the nuts will be stuck together and stick to the pan. Take a metal spatula and lift them up and break up the clumps. Let them cool. When cool, break them up again. Put in a fun bowl and serve.

[flute]

Hot Dog Potato Soup
6 lg. potatoes
1 lb. Velveeta cheese
1 pkg. hot dogs
1 tsp. celery seed
2 qt. water
2-4 tbsp. butter
Salt and pepper to taste

Bring water to boil. Add bite size potato pieces to cook until tender. Add grated or cubed Velveeta cheese, celery seed, salt, pepper and butter. When cheese is melted, add hot dogs and cook until hot dogs are done.

Hot Dog Casserole 22158
6 hot dogs, cooked
9 oz. frozen peas, cooked
Noodles or macaroni, cooked and drained

--CREAM SAUCE:--
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
Dash Worcestershire sauce
Cheese Whiz or sharp grated cheese

--TOPPING:--
1 1/2 c. bread crumbs
1/2 stick butter
Cut hot dogs into bite size pieces. In a saucepan, melt butter. Add flour to make a roux. Slowly add milk stirring constantly. Add salt, pepper and Worcestershire sauce. Heat until thick. Add cheese to taste. Blend hot dogs, peas, noodles with cream sauce. Pour in buttered baking dish.

Top with buttered bread crumbs. Bake at 325 degrees for 30 minutes.

Hot Dog Casserole
Source: Betty Crocker's Cookbook - Page 299 -1972


Instant mashed potato puffs
1/4 cup sweet pickle relish, drained
2 tablespoons mayonnaise or salad dressing
1 tablespoon instant minced onion
2 teaspoons prepared mustard
4 to 6 frankfurters


Heat oven to 350*. Prepare potato puffs for 4 servings as directed on package. Stir in pickle relish, mayonnaise, onion & mustard. Spoon into ungreased 1-quart casserole.

Cut each frankfurter lengthwise in half, then cut crosswise in half. Insert frankfurter pieces upright around edge of mashed potatoes. Baked uncovered 25-30 minutes.

Hot Dog Casserole Depression Era
1 large green pepper, cut into long slivers
1 large onion, cut in half, then in long slivers
1 clove garlic, chopped
2 tablespoons bacon fat
4 medium potatoes, peeled and cut into 2" inch pieces
8 hot dogs, cut into 1/2 inch pieces
8 ounces tomato sauce
1/2 cup water
dash cinnamon
salt and pepper to taste
1/2 teaspoon brown sugar

Preheat the oven at 350/o. In a large frying pan, place green pepper, onion, and garlic in bacon drippings.Saute until slightly tender but not soft. Set the pan aside. Place potatoes in a large saucepan filled with salted water. Cook the potatoes at a slow boil for 10 minutes. Drain and set aside.
To prepare sauce, put tomato sauce, water, brown sugar and cinnamon in a large bowl. Add salt and pepper to taste, mix well. Add the sauteed vegetables, potatoes and hot dogs to the sauce. Mix well. Place the mixture into a greased 2 quart casserole dish or pan. Cover the dish and bake for about 45 to 50 minutes. Allow the dish to set
for a few minutes before serving.



Hot Dog Potato Casserole 6 c. cooked potatoes, diced
6 hot dogs, thinly sliced
1 (15 oz.) can green beans
1 1/2 c. white sauce
3/4 c. mayonnaise or salad dressing
1 TB. prepared mustard

Bake at 350 degrees to warm through (about 20 minutes).

WHITE SAUCEMelt 2 tablespoons butter or margarine. Blend in 2 tablespoons flour and 1 teaspoon salt.

Slowly add 1 1/2 cups milk. Bring to boiling point and sauce will thicken.


Franks And Corn Bread

2 cans (16 ounces each) pork and beans
1 package (12 ounces) hot dogs, halved lengthwise and sliced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup (4 ounces) shredded cheddar cheese

In a bowl, combine the first five ingredients; mix well. Transfer to a greased 9-in. square baking dish. Prepare corn bread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. Bake, uncovered, at 350 for 40-45 minutes or until heated through. Yield: 6 servings

[flute]

How to toast nuts

Toast in an ungreased skillet over medium heat 3-4 minutes, stirring frequently, until golden brown. Or, to oven toast, place nuts on an ungreased baking sheet & bake at 350 F for 8-10 minutes, stirring occasionally until golden brown.

Crispy herbed chicken
½ C corn meal
¼ C flour
2 TB grated parmesan cheese
1 ½ ts Italian seasoning
¼ ts each: garlic salt (opt) & pepper
One 2 ½ to 3lb chicken, cut up, skinned
1/3 C milk
3 TB butter, melted

Heat oven to 400 F. Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15x10” pan; brush with butter. Bake 40-45 min or until golden brown & tender.

Variation
Fish: Substitute 1 ½ lb fresh, or frozen thawed perch or cod fillets for chicken. Prepare as directed above; place fillets skin side down on a rack in broiler pan. Broil 5” form heat 5-8 min or until fish flakes easily with fork & turns golden brown.



Broccoli rice casserole
Preheat oven to 350 F. In bowl, mix together

1 beaten egg
½ C milk
½ C grated cheese
2 C leftover rice (This is good if you use white rice cooked with soy sauce)
1 C finely chopped broccoli
1 chopped onion (sautéed if you wish)

Mix & turn into buttered casserole dish, covered, & bake for 45 min.

[Jolie Rouge]

Vegetable Dill Dip

1 8-oz. package cream cheese, softened
1 8-oz. carton sour cream
1 Tbsp. onion, grated
1/4 cup fresh dill, chopped
2 Tbsp. fresh parsley, chopped
1/4 tsp. seasoned salt
Pepper to taste

Blend all ingredients and chill before serving with raw vegetables or crackers.





Veal Cordon Bleu

6 - 8 boneless veal cutlets pounded to about 1/2 inch thick
6 - 8 slices Swiss cheese
6 - 8 slices ham
1 egg
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. olive oil

Place 1 piece of cheese and 1 piece of ham on each veal cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip veal in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve.

You may substitute chicken for the veal if you would prefer.



[b]Orange Glazed Sugar Snap Peas

2 pounds fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 Tbsp. orange rind, grated
1 Tbsp. cornstarch
1/4 cup butter
Salt and pepper to taste

Steam peas for several minutes until crisp tender. Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture, then add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.




White Chocolate Macadamia Cookies

1 and 1/2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped

In a large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions; be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.