JOLIE hi :)
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JOLIE hi :)
Hi Flute ! That Sweet Tater recipe looks great ! Let me know how it turns out. I am *required* to make my "traditional recipe" every year.
We love our crockpot. I have two recipes for a pork roast in a crock pot. For just a plain roast that you can shred or just slice and serve, we throw a roast in a crock pot with a sliced onion, some all purpose seasoning, and some minced garlic. No need to add water. Cook on high for 3-4 hours or on low 8-12 hours. The longer the better I have even thrown a frozen one in and let it cook over night. I have done the same thing with a turkey breast, but not a frozen one.
My mother-in-law gave me a recipe for "Pork and Kraut". We put in one pork roast covered with 2- 15 oz. cans of crushed tomatoes, 2 jars of sauerkraut (drained), and a sliced onion. Let that cook all day. When the pork is done, clean off the fat and shred. Serve with mashed potatoes and rye bread and you have a "feast".
Eggs Noel
3 eggs
1 Tablespoon Durkee's sauce
1 Tablespoon milk, cream or sour cream
Salt and pepper
1 Tablespoon butter
Combine eggs, Durkee's, milk, salt and pepper; beat thoroughly. Melt butter in skillet; add egg mixture and scramble. Serve on toast rounds or English muffins, or as scrambled eggs.
SERVES: 2
crock pots rule. I'll let ya'll know how the sweet taters turn out. :)
Butternut Squash Soup
2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups chicken broth
1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
Salt and pepper to taste
Melt butter in saucepan and cook squash and onion until tender. Place mixture in a blender or food processor and blend until smooth. In a separate pan, combine chicken broth, butter, sherry, cream and salt and pepper. Add squash mixture and heat thoroughly. Sprinkle nutmeg on top and serve warm.
Sausage Stuffing
1 pound sausage
2 cups chopped onion
1 and 1/2 cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
1/4 cup melted butter
Salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions and celery in small amount of sausage drippings and then drain. Blend sausage, onions and celery together, add cornbread, white bread, eggs, sage and salt and pepper. Fold in butter. Everything we read lately tells us to never stuff your turkey. This is for cooking as well as health reasons. You see, in order to adequately cook the inside of a stuffed turkey to be safe, you must overcook the outside resulting in dry turkey meat. For best results, cook your stuffing in a separate covered casserole for 30 minutes at 350 degrees.
Au Gratin Peas
1 small onion, chopped
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
3 cups frozen peas, thawed
1/2 cup seasoned bread crumbs
2 cups cheddar cheese, shredded
Melt butter in a skillet, add onion and saute until tender. Sprinkle with flour and stir until thickened. Add cold milk and stir until mixture thickens. You may need to add more milk or flour to achieve desired creamy consistency. Place peas in a lightly greased baking dish. Pour milk mixture over peas. Sprinkle with bread crumbs and cheese and bake at 350 degrees for 35 minutes.
Acorn Squash Stuffed with Apple and Pear
3 - 4 acorn squash, sliced in half
1/3 cup butter
3 tart apples, peeled, cored and diced
3 pears, peeled, cored and diced
1/4 cup orange juice
1/4 cup raisins (optional)
1/3 cup brown sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
Place acorn squash in a baking dish cut side down. Fill baking dish with 1-inch of water. Bake at 400 for 45 minutes. Remove squash from water and set aside. Meanwhile, melt butter in a large saucepan and saute apples and pears until tender. Add orange juice, raisins, sugar and spices and cook for several minutes. Place some of the apple/pear mixture in each half of the acorn squash and bake at 350 degrees for about 30 minutes.
Mashed Sweet Potatoes
3 - 4 pounds sweet potatoes
1/3 cup brown sugar
1/3 cup buttermilk
1/4 cup bourbon (optional)
1/3 cup butter
Salt and pepper to taste
Wash potatoes and bake for about 1 hour at 400 degrees. Allow to cool enough so you can handle them. Slice in half and scoop out pulp. Place pulp in a large saucepan and add remaining ingredients. Mash ingredients together and cook over low-medium heat for several minutes.
Fresh Cranberry Relish
2 cups fresh cranberries
2/3 cup brown sugar
1/4 cup orange juice
1 Tbsp. grated orange zest
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
Combine all ingredients in a blender or food processor and blend until mixed and coarsely chopped. Refrigerate until ready to serve.
Cranberry Apple Cobbler
1 and 1/2 cups fresh cranberries
5 cups tart apples, peeled, cored and sliced
1 Tbsp. lemon juice
1/2 cup flour
1/3 cup oats
1/2 cup brown sugar
1 tsp. nutmeg
1/4 cup butter, melted
1 tsp. cinnamon
1/4 cup pecans, chopped
Place cranberries and apples in a large greased baking dish. Sprinkle lemon juice on top. Combine flour, oats, brown sugar and nutmeg together and sprinkle over fruit. Pour melted butter over mixture and sprinkle with cinnamon and pecans. Bake at 375 degrees for 45 minutes.
Turkey Salad With Cherry Tomatoes and Avocados
• 4 tsp. ground cumin
• 1 c. regular or reduced-fat (not nonfat) mayonnaise
• 3 tbsp. chopped cilantro
• 2 tbsp. lime juice, divided
• 3 ripe (but not mushy) medium avocados, peeled and cut into 1/2-in. dice
• Kosher salt
• 3 c. diced ( 1/2 in. or less) cooked turkey meat
• 1 1/2 c. quartered cherry tomatoes
• 1/2 c. finely chopped celery
• 1/2 to 3/4 tsp. hot red pepper flakes
• 4 to 5 strips bacon, fried until crisp, then drained and crumbled, optional
• Red leaf or other lettuce and tortilla chips, optional
Place a small skillet over medium heat and, when hot, add the ground cumin and stir and cook 1 minute to toast lightly. Remove skillet from heat and set aside.
In nonreactive bowl, whisk together mayonnaise, cilantro, 1 tablespoon lime juice and toasted cumin.
In another bowl toss avocados with remaining 1 tablespoon lime juice. Salt them lightly. Add avocados, turkey, cherry tomatoes, celery and 1/2 teaspoon hot red pepper flakes to bowl with mayonnaise and toss gently to combine. Stir in crumbled bacon, if using. Season to taste with more salt and up to 1/4 teaspoon additional hot red pepper flakes for a slightly spicier taste. (Turkey salad can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before using.)
Serve salad on red leaf or other lettuce greens garnished with tortilla chips.
:D
Kuchen
Makes 10 to 12 kuchen
• 1 quart whole milk
• 1 c. plus 2 tsp. sugar, divided
• 3 eggs at room temperature, lightly beaten
• 4 tsp. salt
• 1 c. corn oil
• 10 1/2 c. unbleached all-purpose flour, plus additional flour as needed
• 2 pkg. dry yeast
• 1/2 c. water (105 to 115 degrees)
In a medium saucepan, bring milk just to the boiling point over medium heat, stirring constantly to prevent it from burning. The milk will not come to a rolling boil; it gently bubbles around the edges. Remove from heat, stir in 1 cup of sugar and cool until lukewarm.
In a medium bowl, combine the eggs, salt and corn oil. In a large mixing bowl, combine the cooled milk and the egg mixture. Add the flour and mix well. Flour should still be a bit warm from the milk but not hot. In a mug (Becker uses a small coffee mug that holds about 10 ounces) dissolve the yeast and 2 teaspoons sugar in the water. When the yeast mixture reaches the top of the mug, add it to the flour in the mixing bowl and stir together. Continue adding flour until the dough can be kneaded without sticking to the hands.
To knead, leave the dough in the bowl and pull a bit from the edge and then push it into the middle of the bowl, turning the bowl as you do this. Knead for approximately 10 minutes. Dough should be soft, uniform and elastic. Form a ball and place in the bottom of the bowl.
Cover and place in a warm spot until doubled, about 2 hours. Punch down. Timing can vary depending on temperature and humidity. In warm conditions, rising can take as little as an hour.
To form buns: Clip off a piece of dough about the size of a golf ball with kitchen scissors or knife. Roll the edges under to make a smooth top (this will make the top brown well) and put the buns, edge side down, on greased cookie sheets. Cover and let rise until nearly doubled. (Directions for forming the kuchen base, instead of buns, are below.) Bake buns in a preheated 350-degree oven for 15 to 20 minutes or until tops and bottoms are golden brown. Remove from oven and let cool on wire rack or towel so the steam at bottom escapes.
Custard
Makes enough custard for 10 to 12 kuchen.
• 10 eggs
• 6 tbsp. cornstarch
• 3 c. sugar
• 4 tsp. vanilla
• 2 quarts heavy cream
• Cinnamon, to sprinkle over kuchen
• Toppings as desired (prunes, dried apricots, sliced bananas, etc.)
For kuchen: Prepare the dough as above, letting it rise while the custard is made. Mix the eggs, cornstarch, sugar and vanilla together in a large bowl and set aside.
For custard: In a large saucepan, heat the cream to 160 degrees, stirring occasionally. Remove 2 cups of the cream and slowly add it to the egg mixture, stirring to combine well. Add the egg-and-cream mixture back to the saucepan and continue stirring until the mixture begins to thicken, at about 180 degrees. Remove from heat and cool.
When dough has risen, punch down and cut off a piece of dough about the size of a fist. Roll out on a floured surface about 1/4 inch thick, large enough to fit into an 8-or 9-inch pie tin with the dough going up the sides of the tin.
Pour about 1 to 1 1/2 cups custard into the shell, sprinkle with cinnamon, add any toppings and bake at 350 degrees for 15 to 20 minutes or until edges are lightly browned. Custard will be runny. Cool on rack. Repeat until custard is gone. Make buns out of any remaining dough.
:D
Spiced Plums
• 2 lb. plums, halved and pitted
• 1/2 c. honey
• 1/4 c. maple syrup
• 1 cinnamon stick, broken in half
• 2 star anise
• 2 tsp. balsamic vinegar
Heat oven to 325 degrees. Arrange plums cut side down in an ovenproof dish that holds them in one layer.
In a medium saucepan, combine honey, syrup, cinnamon, star anise, vinegar and 1 1/2 cups water. Place on medium-high heat. As soon as mixture begins to boil, pour evenly over plums. Cover dish tightly with foil.
Bake plums until tender, 45 minutes to 1 hour. Remove foil and let cool slightly. To serve, place 4 portions of plums in 4 shallow bowls and top with syrup. Plums may be refrigerated and served cool or reheated.
:D
Potato Salad
Homemade mayonnaise:
• 1 pasteurized egg yolk
• 1 tsp. dry mustard
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 2 tbsp. lemon juice or vinegar, divided
• 1 c. vegetable oil
Salad:
• 5 medium potatoes, freshly cooked and peeled
• 1 tsp. salt
• 1/4 tsp. white pepper
• 2 tbsp. or more chopped green onion
• 1 to 2 tbsp. finely chopped red bell pepper
• 3 hard-cooked eggs, diced (or more to taste)
To make mayonnaise: In a blender, combine egg yolk, mustard, sugar, salt, cayenne pepper and 1 tablespoon lemon juice or vinegar. Blend at medium speed, adding oil in a thin stream until mixture thickens. Add remaining lemon juice or vinegar. Makes 1 3/4 cups.
To make salad: Dice cooked potatoes into a large bowl. Sprinkle with salt and pepper. Add green onion, red pepper and eggs. Stir in about 1 1/4 cups dressing, adding more if needed. (makes a very creamy potato salad). Mix gently. Chill 2 hours.
:D
Banana spring rolls: East meets West
BY WOLFGANG PUCK
BANANA SPRING ROLLS WITH TWO DIPPING SAUCES
Makes 8 servings.
• Caramel-rum sauce:
1 cup granulated sugar
½ cup water
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons rum
• Chocolate sauce:
½ cup heavy cream
½ pound bittersweet chocolate, cut into small chunks
• Banana spring rolls:
1 egg
1 tablespoon cold water
½ teaspoon cornstarch
4 ripe but firm bananas
1 cup dark brown sugar
16 spring roll wrappers
2 ounces unsalted butter, melted
Confectioner's sugar, for garnish
Assorted fresh berries, for garnish, optional
Fresh mint sprigs, for garnish, optional
To make caramel-rum sauce: In heavy saucepan, stir together sugar and water. Cook over medium heat, watching carefully but without stirring, for 15 to 20 minutes or until mixture forms golden-brown syrup. Reduce heat to low. Slowly stir in cream until well blended. Stir in butter and rum until thoroughly incorporated. Cover. Keep sauce warm by setting it inside another pan filled with hot water.
Make chocolate sauce: In small saucepan heat cream over medium heat until almost boiling. Remove from heat. In top half of double boiler over simmering water (or in microwave-proof bowl in micro-wave), melt chocolate. Stir in hot cream. Cover. Keep sauce warm by setting it inside another pan filled with hot water.
To prepare oven: Set oven rack on middle level. Preheat oven to 400 degrees.
To prepare egg wash: In small bowl, combine egg, water and cornstarch. Beat just until thoroughly combined. Set aside.
To assemble banana spring rolls: Peel bananas. Cut each in half crosswise and lengthwise to make 4 pieces per banana. Spread brown sugar on plate.Place spring roll wrapper in front of you on work surface with 1 corner pointing toward you. Roll piece of banana in brown sugar. Place on wrapper across its lower third. Fold point nearest you up over banana. Roll banana even with wrapper's 2 side points. Fold points in over ends of banana. Using fingertip or pastry brush, moisten remaining exposed edges of the wrapper's top half with egg wash. Continue rolling up banana toward top tip. Using finger, press down gently to seal moistened edges. Repeat with remaining banana pieces, brown sugar, wrappers and egg wash.
To bake spring rolls: Lightly but evenly brush all spring rolls with melted butter. Place seam down on baking sheet. Bake for 10 minutes or until golden brown.
To serve spring rolls: Immediately use sharp knife to cut hot spring rolls diagonally in half. Arrange 4 halves decoratively on each serving plate. Spoon or drizzle some of both warm sauces around rolls. Place some confectioner's sugar in fine-meshed sieve. Tap sieve over each serving to dust rolls. Garnish with berries and mint sprigs. Serve immediately, passing extra sauce in serving bowls or sauceboats.
:D
Southern Greens
1 pound lean bacon or smoked pork shoulder
3 quarts of water
Freshly ground pepper to taste
Salt to taste
3 pounds turnip, collard or mustard greens, trimmed, rinsed, chopped
Place the bacon and water in a large saucepan. Season with pepper. Bring to a boil. Cover and reduce the heat. Simmer for 1 hour. Season with salt and pepper. Add the greens. Simmer, uncovered, for 15 to 17 minutes or until tender.
SERVES: 6