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SOUR CREAM CORNBREAD
INGREDIENTS:
3 large eggs, lightly beaten
1 cup self rising cornmeal
1 can (8 3/4 ounce) cream style corn
1 carton (8 ounce) sour cream
1/4 cup vegetable oil
DIRECTIONS:
Heat a lightly greased 8 inch cast iron skillet
in a 400 degree oven for 5 minutes. In a bowl,
combine all ingredients, and mix until all is
moistened. Pour batter into hot pan. Bake in
oven at 400 degrees for 20 minutes or until
golden.
CHICKEN SHISH KABOBS
Ingredients
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
DIRECTIONS:
In a large bowl, mix the soy sauce, cider vinegar, honey,
and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in
the refrigerator at least 1 hour. Wrap the chicken chunks
with bacon, thread onto skewers. Alternate with mushroom
halves and pineapple chunks. Arrange skewers on the grill
and cook on high heat for 15 to 20 minutes, brushing
occasionally with remaining soy sauce mixture, until bacon
is crisp and chicken is no longer pink and juices run clear.
Yield: 6 Servings
ARTICHOKE DIP
9 ounces canned whole artichoke hearts, drained
9 ounces cream cheese, room temperature
1½ to 2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
¾ cup (6 ounces) plain yogurt
½ cup sour cream
½ cup mayonnaise
1½ tablespoons jalapenos, seeded and finely diced
1 teaspoon garlic powder
1 teaspoon Lawry's Seasoned Salt
To make dip: Preheat oven to 325 degrees. Cut one whole artichoke heart into quarters. Set aside. Chop remaining artichoke hearts. Place in large bowl. Add cream cheese, mozzarella, parmesan, yogurt, sour cream, mayonnaise, jalapenos, garlic powder and seasoned salt. Stir to combine.
To bake dip: Place dip in 9- by 9-inch decorative baking dish. (Note: Be careful not to get dip on edges or sides of dish; it will burn in oven.) Level out mixture in dish. Place reserved artichoke quarters on top of mixture for garnish. Bake for 35 to 40 minutes, or until lightly browned on top. Serve dip warm with herbed bread or crackers.
To make dip for use in artichoke mashed potatoes: Preheat oven to 325 degrees. Chop all artichoke hearts. Add cream cheese, mozzarella, parmesan, yogurt, sour cream, mayonnaise, jalapenos, garlic powder and seasoned salt. Stir to combine.
To bake dip for use in artichoke mashed potatoes: Place 1 cup of mixture in oven-proof baking dish. Bake for 20 to 25 minutes, or until cheeses are melted. Stir into warm mashed potatoes. Store remaining dip in airtight container. Refrigerate for later use.
:D
ARTICHOKE MASHED POTATOES
2½ pounds red potatoes
1 pinch salt
1 cup prepared artichoke dip
Peel potatoes. Cut into bite-sized pieces. Place in large saucepan. Cover with water. Add pinch of salt. Bring to a boil. Reduce heat. Simmer for 20 minutes, or until potatoes are tender when pierced with fork. Remove from heat. Drain off water. Mash potatoes while still in pot. Using wooden spoon, stir in artichoke dip until blended. Serve immediately.
:p
FRESH CORN PIE
Summer's bounty of fresh corn tastes great on the cob, but it's nice to have some other options, as well. Odds are you've never experienced a corn pie -- and believe me, it's worth a try. Serves 6.
Pastry for 2-crust, 9-inch pie
6 ears fresh corn (or 3-1/2 cups canned or frozen corn)
3 hard-boiled eggs, peeled and sliced
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
1 tablespoon flour
1 tablespoon sugar
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 tablespoons butter
3/4 cup light cream or half-and-half
Preheat oven to 450 degrees. Line pie plate with half the pastry. Remove corn kernels from cob with a sharp knife. Arrange corn, eggs, onion, and parsley in layers in the lined pie pan.
Combine flour, sugar, salt, and pepper; sprinkle over corn mixture. Dot with butter and pour cream over all.
Roll remaining piecrust 1/8-inch thick. Place over corn mixture and seal edges firmly. Make a slit in center of crust for steam to escape. Bake 8 minutes. Reduce heat to 350 degrees and bake 50 to 60 minutes longer, until crust is browned.
HERB FLATBREAD
If you enjoy restaurant focaccia bread, but you don't have time to go through the knead-and-rise cycle, you'll love this recipe--it starts with a ready-made pizza crust. However, the savory result tastes 100 percent homemade. Serves 12.
10-ounce refrigerated pizza crust
1-1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
6 oil-packed sun-dried tomatoes, drained and chopped
1/3 cup goat cheese, softened
2 eggs, at room temperature
Dash pepper
Preheat oven to 400 degrees. Grease a 13-inch by 9-inch baking pan. Spread dough evenly over pan. With your fingers, make indentations all over the surface of the dough. Brush with 1 tablespoon olive oil. Sprinkle with tomatoes and half of herbs.
In a medium bowl, combine cheese, eggs, remaining oil, and remaining herbs. Whisk together well. Pour evenly over tomatoes. Bake 15 to 20 minutes, until edges are golden brown.
Hawaiian Chicken
Prep: 10 minutes COOK: 15 minutes Yield: 8 servings
1 pound boneless, skinless chicken breasts
16 ounce can crushed pineapple, canned in fruit juice
1/4 cup light soy sauce
1 kiwi fruit, peeled and chopped
2 green onions, sliced
1/8 teaspoon ground ginger
Dash ground red pepper
Rinse chicken and pat dry. If necessary, cut chicken into 4 serving-size pieces. Drain pineapple, reserving liquid (you should have about 1/2 cup). Place pineapple liquid and soy sauce in a large skillet. Bring to a boil over high heat. Place chicken in soy sauce mixture. Return to a boil. Reduce heat, cover, and simmer about 15 minutes or until chicken is tender and no longer pink. Meanwhile, in a small saucepan, combine drained pineapple, kiwi fruit, green onions, ginger, and pepper. Cook over medium-low heat until warm, about 3 minutes. To serve, remove chicken from soy sauce mixture, Spoon
pineapple mixture over chicken.
CARDAMOM BARS
Cardamom is a distinctive East Indian herb of the ginger family. It gives baked goods a slightly exotic flair. Makes four dozen.
1 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg, at room temperature, separated
1 teaspoon vanilla
2 cups flour
1 teaspoon ground cardamom
1/4 teaspoon salt
1/3 cup chopped nuts
Frosting:
1-1/2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla
Milk
Preheat oven to 275 degrees. Cream butter and sugars; add egg yolk, vanilla, flour, cardamom, and salt. Mix well to form a soft dough. Spread in an ungreased l0-inch by l5-inch pan. Brush with beaten egg white; sprinkle with nuts. Bake 1 hour.
Frosting: Melt and slightly brown the butter. Combine with powdered sugar, vanilla, and enough milk to make a drizzling consistency. Drizzle over bars while still warm.
[email protected]Quote:
Perhaps you have noticed all the excitement in the bean aisle of your local supermarket. Next to those tried-and-true bags of dried kidney (named for their shape and their blood red color) and white (sometimes called "Great Northern") beans, are all manner of multicolored, flavorful and delicious beans from home and abroad: black, Anasazi, fava, and mung and adzuki beans have arrived from Central American, Native American, Middle Eastern, and Far Eastern kitchens, respectively. They are all longing to be taken home for a soup adventure in your kitchen.
WHAT SPICE IS NICE?
The trouble with some of these more enticing and exotic bean offerings is, how do you prepare them?
Often these beans have been bagged domestically, and the spice advice printed on the package has not been modified from the standard stateside recipe. Two chopped carrots, two ribs celery, the obligatory yellow onion and some S & P are what they want you to throw in with your pound of pre-soaked beans.
Well, that's a good start. But some seasonings are needed to bring out the individuality of these luscious legumes:
BLACK : Give black beans a south-of-the-border zing. Chop up some fresh cilantro (if you must go with dried spices, use two teaspoons from the spice jar labeled "comino" or "cumin"). A quarter cup of fresh cilantro for a pound of beans is about right. Add after the black beans have already simmered for an hour or more.
ANASAZI : The Anasazi Indians (who inhabit the Four Corners area: Colorado, Utah, Arizona and New Mexico) cultivated the lovely Anasazi bean, which is speckled mauve and white and has a mild, pinto-like flavor. Try a spike of fresh oregano, marjoram, and/or sage (but not more than a tablespoon of each herb to 16 oz. of Anasazis or the flavor will overpower the subtle bean).
FAVA : With favas, which are big, beige and flat, try some fresh garlic and crushed chiles. Middle Eastern fava lovers call for olive oil and lots of chopped parsley: 2/3 cup parsley for 16 oz. of favas is just right.
ADZUKI/MUNG : The adzuki bean is recognized by its small brown bulbous shape and a distinctive little white stripe down the side. The army-green mung bean is similar in its small size, but it is pellet-shaped, not unlike a Tic-Tac breath mint. Both adzuki and mung are delicious when cooked with grated fresh ginger. Add soy sauce after cooking. A traditional Filipino recipe calls for the above and also for greens (like spinach or turnip tops) and a cup of coconut milk added after the beans are almost cooked.
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BEANS, BEANS, THE MAGICAL FRUIT : Regina uses the discretion of cyberspace to ask: "I am trying to eat less meat, but beans and tofu wreak havoc on my digestion...any advice?"
Good for you, Regina! Soy and legume protein is not only free of saturated fat, but also rich in isoflavones which may help fight cancer. Meanwhile, Valentine's Day is coming and heaven help you if you are snuggling under the covers with your honeybunch when those southern winds start a-blowin'!
There are several things you can do to combat the flatulence that sometimes results from legume consumption: The first is during the soaking process.
Soak your beans before you cook as per the instructions on the package, which will usually recommend a ratio of at least 3:1 water to beans. Eliminate the sugars that can cause gas by changing the soaking water frequently, as often as it occurs to you.
Next, you can add a teaspoon of baking soda to the cooking water. Mexican chefs add a natural anti-flatulent, the fresh leafy green called Epazote, to beans just as they finish cooking. You'll recognize Epazote by its flat elongated green leaves with reddish points at the tips. Thanks to Whitney, a master herb farmer in San Diego, for this secret.
Finally, commercial enzymes made especially for this purpose, the best-known being "Beano," can be added to the first few bites of your meal.
Bean Appetit!
Quote:
Originally posted by Jolie Rouge
"Beans" the Musical Dog ....
LOL :p Apparently "Beans" cuts the cheese too... (In addition to barking & growling);)
Country Fruit Stand Salad
1 medium to large cantaloupe
1 medium to large honeydew melon
1 medium to large pineapple
1 quart strawberries, washed and hulled (tops removed)
3/4 cup ginger ale
1/2 cup orange juice
2 tablespoons honey
Slice the cantaloupe and honeydew in half. Remove the seeds and rind. Cut into 1 inch bite-sized pieces. Cut off the top of the pineapple, then slice it into quarters. Remove the core and rind from each quarter and cut into 1 inch bite-sized pieces. Place the cut fruit into a large bowl. Cut the strawberries into halves (or quarters, if they're large); add to the other fruit. In a small bowl, combine the ginger ale, orange juice, and honey; mix well. Add to the fruit and mix well; set aside for 15 to 20 minutes before serving, if not serving immediately, cover and chill until ready to use.
Green Salsa
Use this salsa as you would the more familiar red varieties. Tomatillos (Mexican-style green tomatoes) are available at most large supermarkets.
Makes about 2 cups
8 Tomatillos, husks removed
3 Shallots, peeled
2 cloves Garlic, peeled
1 can Mild green chiles
1/4 cup Cilantro, chopped
1 Jalapeno, seeded (optional)
Salt to taste
Place all the ingredients in a food processor bowl. Pulse until a course salsa forms. Serve immediately or cover and refrigerate.
Caribbean Ham Steak
2 - 3 pounds fully cooked ham center steak about 1 inch thick
Juice of 2 oranges
1 - 8 oz. can pineapple tidbits, drained
1 Tbsp. rum (optional)
1 Tbsp. honey
1/4 cup brown sugar
1 Tbsp. cornstarch
Pinch of ground ginger, ground cloves and cinnamon
Brown ham steak in a skillet. Meanwhile combine orange juice and cornstarch and stir until blended. Place mixture in a saucepan and add brown sugar, rum, honey and spices. Heat until mixture starts to thicken. Add pineapple and continue stirring. Spoon over ham steak and serve. Talk about home cooking...this recipe will take you back to days gone by and is sure to please. The sauce is thick and rich and sweet and is perfect with the smoky ham. Yummmm.
nite ;)
http://www.walmartphotocenter.com/ph...1&index=1&sel=
DO not give this link out.....I'm posting this in recipes for a REASON!
flute it says: We're Sorry!
Your session at the Photo Center has timed out.
I now realize that tasha...JOLIE help me! I know u use walmart!!! gahh stupid walmart......and it won't let me save the pics to my puter :( (i'm to understand there's a way to get around that but I dunno how!)
Sorry I can't help, I have never used the Wal-Mart online picture thing.