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Hot Open-Faced Tuna Fish Sandwich
"This open-face sandwich was served by a 1956 neighbor, the late Mary Love Thetford. It was a 'must have' recipe, and I have used it many times -- almost 50 years."
1 (12-oz.) can Chicken of the Sea Chunk light tuna fish
2 hard-cooked eggs
1/2 cup Hellmann's Mayonnaise
Salt and pepper to taste
6 slices bread
6 slices American cheese
Drain tuna fish well, mash hard-cooked eggs or chop fine, add mayonnaise, salt and pepper. On cookie sheet, place 6 slices of bread. Toast under broiler until brown. Remove from oven and heat oven to 350 degrees. Turn toast over (unbrowned side) and spread tuna fish mixture on top. Place slice of cheese on top. Bake 8 to 10 minutes or until cheese is melted.
Serves 6.
Creamed Tuna on Toast
"This recipe is easy and filling. My son loves his tuna fixed this way and has enjoyed this since he was a child (now a state trooper). This recipe originated in his grandmother's kitchen when I was a child. She served it often during Lent to my family, and I have done the same. We love it!"
1/4 cup chopped green onions (more if desired)
1 or 2 tbls. margarine
1 (12-oz.) can tuna, drained
1 (103/4-oz.) can cream of mushroom soup
1/4 cup milk (this is used to thin soup)
1 small or larger can mushroom pieces
1/4 cup shredded sharp Cheddar cheese, optional
4 slices toasted bread
Sauté green onions in the margarine. Place tuna, soup, milk and mushrooms in a double boiler pot. Add mixture of sautéed green onions. Heat well. Serve on top of toast. Hot! Garnish with shredded cheese (optional).
Serves 4.
Tuna Melt
For the remoulade:[/b]
6 tbls. mayonnaise
1 tbl. Maille Dijon Originale mustard
1 tbl. finely chopped red onion
1 tsp. capers, rinsed well and finely chopped
2 tsps. finely chopped cornichons or other gherkin-style pickles
1 tsp. finely chopped fresh tarragon leaves
2 tsps. finely chopped fresh Italian parsley leaves
1/2 tsp. freshly squeezed lemon juice
For sandwich:
12 ozs. canned tuna, drained
4 slices white, whole-wheat, sourdough or pumpernickel bread
4 ozs. white Cheddar, grated
In a medium-size bowl, mix together mayonnaise, Dijon mustard, onion, capers, cornichons, tarragon, parsley and lemon juice. Place drained tuna in a medium-size bowl; using your fingers, flake it into large chunks. Add remoulade and mix to combine. Preheat broiler. Toast slices of bread until lightly browned. Divide tuna into 4 portions and pile each portion unevenly over the bread. Scatter 1 ounce of cheese unevenly over center of each bread. Heat under the broiler for about 30 seconds or until cheese is melted.
Makes 4 open-faced sandwiches.
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My Mother-In-Law's Pound Cake
4 sticks Land O'Lakes lightly salted butter, softened
3 cups granulated sugar
6 eggs
2 tsps. vanilla extract (or any flavoring of choice)
4 cups all-purpose flour
3/4 cup whole milk
Preheat oven to 325 degrees.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in extract. Beat in the flour, alternating with the milk, mixing just until incorporated. Pour the batter into a greased and floured 10-inch tube pan. Bake in preheated oven for 1 hour and 45 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan 10 minutes and then turn onto a wire rack to cool completely. Serve with fresh fruit and ice cream.
Tip: Substitute lemon extract or any other flavoring for a different twist. You can also remove a cup of batter and add 1/2 to 3/4 cup cocoa, blend well and swirl with a knife into cake to make a marbleized pound cake.
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My Mother's Pecan Pie
2 eggs
1/2 cup granulated sugar
1/3 cup dark brown sugar
1 tsp. salt
1/2 cup Pet evaporated milk
1/2 cup white Karo corn syrup
1/2 cup dark Karo corn syrup
1 tsp. vanilla extract
2 tbls. all-purpose flour
2 cups pecan halves
1 (9-inch) unbaked pie shell
Preheat oven to 325* degrees. Beat eggs with wire whisk or fork. Add sugars, salt, milk, corn syrup, vanilla and flour. Mix well. Gently fold pecan halves into batter. Pour into unbaked pie crust. Bake for 1 hour and 20 minutes. Cool.
Serves 6-8.
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The BEST chocolate chip cookies, ever!
1-teaspoon baking soda
1-cup butter/margarine
1/4 cup white sugar
3/4 cup packed brown sugar
1-teaspoon vanilla
2 eggs
1 package (4 serving size) vanilla instant pudding
Mix together with electric mixer, and then gradually add
2 1/4 cups flour.
Next, add a 12-ounce bag chocolate chips
Bake at 375 for 8-12 minutes.
These cookies will be soft, guaranteed! Even burnt, they'll still melt in your mouth! Try it once, you'll use this recipe forever.
Try different flavors of both instant pudding and chips to make your cookies unique.
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Overnight Ham and Cheese Bake
6 slices of bread
2 Tablespoons butter
2 cups grated Cheddar cheese
3/4 pound ham, thinly sliced
1/2 pound mushrooms, sliced and sautéed in butter
1 (7-ounce) can diced green chiles
2 cups Monterey Jack cheese
6 eggs
2 cups milk
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon basil
1/4 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Butter 6 slices of bread and place buttered side down in a 9 x 13-inch baking dish. Sprinkle with 2 cups Cheddar cheese. Place ham on top of cheese and then layer with mushrooms and chiles. Top with Monterey Jack cheese.
In a bowl, beat eggs and add milk, salt, paprika, basil, onion salt, pepper and dry mustard. Pour over ingredients in dish. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 325 degrees. Uncover casserole and bake 50 minutes. Let stand 10 minutes to set before serving.
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Shrimp Balls
1 pound small shrimp, shelled and uncooked
1 8-oz. can sliced water chestnuts, drained
1/4 cup cornstarch
2 Tbsp. sherry
1 Tbsp. green onions, chopped
1 tsp. fresh ginger, grated
1 tsp. five spice powder
1/4 tsp. salt
1 egg
Oil for frying
Combine all ingredients except oil in a blender or food processor. Blend mixture until mixed well but still a little chunky. Place 2 - 3 inches of oil in a skillet and heat. Drop teaspoonfuls of the mixture into hot oil and cook for several minutes until golden brown. Place on a paper towel to drain. Serve warm with a variety of sauces including duck sauce, sweet and sour sauce and plum sauce. These little goodies are very tasty. I used a deep fat fryer to cook the shrimp balls but 2 to 3 inches of oil in a heavy skillet should work just as well. Just make sure you keep the oil very hot and only cook one or two at a time.
Beef Stir-Fry
1 and 1/2 pounds sirloin, cut into thin slices
1 tsp. five spice powder
1 - 2 Tbsp. sesame oil
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1/2 cup beef broth
1 tsp. red pepper flakes
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 onion, chopped
2 cups bean sprouts
1 cup snow peas
Combine sesame oil and five spice powder in a skillet or wok and heat to medium high heat, add beef and brown and remove from pan. Meanwhile, combine soy sauce, cornstarch, beef broth and red pepper flakes and set aside. Heat vegetable oil in skillet or wok and brown ginger, garlic and onion, add bean sprouts and snow peas and cook for several minutes. Add beef broth mixture and beef and heat until mixture starts to thicken. Serve with hot rice or noodles. We made this with rice noodles that we cooked in the wok after the beef.
Bananas Flambe
1/2 cup butter
1 cup brown sugar
8 ripe bananas
1/2 cup Kahlua
Vanilla ice cream
Melt butter in chafing dish and then add brown sugar and stir until dissolved. Slice bananas in half lengthwise. Add bananas to brown sugar mixture and stir to coat. Cook bananas, stirring constantly for about one minute. Place individual portions of ice cream in separate serving dishes and get ready to serve. Add Kahlua to banana mixture and then light with a match. Quickly spoon flaming banana mixture over each dish of ice cream and serve immediately. We would not recommend wearing a tie or scarf when serving this recipe. Chef Flambe is not the result you want with this dish.
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Coconut Peach Cake
Cake Layers:
• 3 c. cake flour
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 2 sticks (1 c.) unsalted butter, at room temperature
• 1 1/2 c. granulated sugar
• 4 eggs, at room temperature
• 2 tsp. vanilla extract
• 1 c. whole milk, at room temperature
• 1 c. freshly shredded coconut, plus 1 1/2 to 2 c. coconut lightly toasted (Toasting is optional)
Peach or Plum Filling:
• 1 1/2 c. peach or plum preserves
• 2 tbsp. peach brandy or peach schnapps
Preheat oven to 350 degrees. Butter three 8-inch cake pans. Dust with flour and shake out excess flour.
Sift the flour with the baking powder and salt and set aside.
Combine the butter and sugar in a large mixing bowl. Beat the sugar and butter until light and fluffy, 3 to 5 minutes, scraping the bowl once or twice with a rubber spatula.
Beat in eggs one at a time, beating about 30 seconds after each addition, and scraping the bowl as needed. Stir in vanilla extract. With the mixer at low speed, alternately add the flour and milk to the creamed mixture, mixing only until blended after each addition, ending with the flour.
After the last addition, beat the batter on low speed for 30 seconds, or until the batter is smooth.
Using a measuring cup, pour batter into the prepared pans, dividing evenly. Shake the pans gently to settle the batter. Place pans in a triangular pattern in the oven on the middle rack, making sure the pans don't touch.
Bake for 20 minutes, and then quickly change the position of the pans in the oven for even browning (shift pans from front to back and vice-versa).
Bake 5 to 7 minutes longer or until the cake layers are brown and puffy and a knife inserted in the center comes out clean, or until the cake pulls away from the sides of the pan.
Remove cake layers from the oven, place on wire racks and allow to cool in the pans for 10 minutes. Don't turn off the oven.
Run a knife or metal spatula around the edges of the cake pans, tap gently, and carefully turn out the cake layers on to the wire rack and cool completely, top side up on the rack.
To prepare filling: Combine the peach or plum preserves and brandy or schnapps in a medium bowl. Beat briskly until well-blended and smooth. Set aside.
To assemble the cake: Place one cake layer top side down on a cake platter. Tuck wax paper strips under the cake to protect the platter. Spread the layer with 1/2 cup Whipped Cream Frosting. Then spread with 3/4 cup of the preserve filling, smoothing with a metal spatula. Sprinkle on 1/2 cup of the untoasted coconut.
Place on the second layer, top side up, and spread with 1/2 cup whipped cream, the remaining 3/4 cup preserves and the remaining 1/2 cup untoasted coconut. Top with the third layer, bottom side down. Secure the cake in place with metal skewers if it is leaning (make sure to remove skewers and wax paper before serving).
Spread the remaining frosting on sides and top of cake, swirling for effect. Coat the cake with the toasted coconut, patting lightly.
Set the cake in a cool, dark place until ready to serve.
:D
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Colonial Goose-Stuffed Leg of Lamb
1 six to seven-pound leg of lamb, trimmed, boned and butterflied
1/2 teaspoon thyme
salt and pepper, to taste
1/4 cup milk
1 egg, beaten
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped parsley
1/2 cup rye bread crumbs
optional: 1/4 cup ground ham
1-1/2 Tablespoons vermouth
4 ounces Dijon mustard
1 to 2 teaspoons rosemary
Preheat oven to 325 degrees. Rub inner side of lamb with thyme, salt, and pepper. Combine milk, egg, garlic, salt, pepper, parsley, bread crumbs, and ham, mixing well. Spread mixture over inner surface of lamb. Tie lamb evenly, tucking in end pieces. Sprinkle with vermouth. Lightly coat with mustard and sprinkle with rosemary. Cover and bake for two to two-and-one-half hours.
SERVINGS: 10
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Blue Cheese and Pear Tart
2 packages frozen miniature phyllo shells
1 Tbsp. butter
2 pears, peeled and chopped
1 Tbsp. sugar
4 oz. crumbled blue cheese
Preheat oven to 350 degrees. Place frozen phyllo shells on a baking sheet. Melt butter in a skillet and cook pears for a couple of minutes to soften, sprinkle with sugar and continue to cook for another minute or so then remove from heat. Place about one teaspoon of pears in each shell and top with some blue cheese. Bake for 7 - 8 minutes or until golden brown.
Beef Salad
4 garlic cloves, minced
1/3 cup rice wine vinegar
1/3 cup soy sauce
2 Tbsp. peanut oil
2 Tbsp. hoisin sauce
1 1/2 pounds lean sirloin beef
10 cups mixed greens
1 and 1/3 cup canned mandarin oranges, drained
1/2 cup chow mein noodles
Combine garlic, vinegar, soy sauce, peanut oil and hoisin sauce and place in a large seal able plastic bag with the steak. Refrigerate overnight. Remove steak and reserve marinade. Grill or broil steak until it is cooked to your liking; slice into thin strips. Pour marinade into skillet and cook for several minutes. Place equal amounts of greens on 6 plates, followed by steak strips, oranges and noodles; use cooked and cooled marinade for dressing.
Chocolate Raspberry Cheesecake
1 chocolate piecrust
6 oz. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 egg
1/4 cup lemon juice
1 tsp. vanilla
1 cup fresh or frozen raspberries
2 oz. semi-sweet chocolate
1/4 cup whipping cream
Beat cream cheese until fluffy; add condensed milk, egg, lemon juice and vanilla and beat until smooth. Arrange raspberries along the bottom of the crust. Pour cheese mixture over raspberries and bake at 350 degrees for 30 - 35 minutes. To make the chocolate glaze, place semi-sweet chocolate and whipping cream in a saucepan and cook over low-heat until thickened. Allow cake to cool completely before adding chocolate glaze. Once cake is cool, spread glaze over cake and chill before serving
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Fettuccine With Spinach and Bitter Greens
• 1/4 c. olive oil
• 1/4 c. minced onion
• 2 tbsp. minced garlic
• 1/2 c. dry white wine
• 1 tbsp. grated lemon zest
• 1 sweet red pepper, diced
• 1 lb. fresh spinach, stems removed, leaves washed and dried
• 2 1/2 c. loosely packed young arugula or other young bitter greens
• 1 lb. fresh fettuccine, freshly cooked and drained
• Freshly ground black pepper
Heat olive oil in a large saucepan over medium heat. Add onion and garlic and sauté slowly until soft, about 3 to 5 minutes. Add wine, lemon zest and red pepper; cook until red pepper softens, about 2 minutes. Add spinach and greens; cook until they are just wilted, about 10 seconds. Remove from heat.
Add cooked pasta to pan with reserved spinach mixture. Return pan to low heat; toss pasta to coat well. To serve, divide pasta among warm serving plates. Top each portion with freshly ground black pepper and serve immediately.
Note -- can be made with radicchio, dandelion, collard, turnip, mustard or watercress. For the best flavor and color, the greens should be just barely wilted.
:D
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FISH SOUP
2 tablespoons peanut oil, or neutral oil like corn or canola
½ cup peeled and chopped shallots or onion
6 cups chicken or other stock, preferably homemade
3 tablespoons soy sauce or to taste
1 teaspoon (at least) ground pepper
1 cup peas, preferably fresh (thaw frozen ones)
¾ to 1 pound plain white fish fillets, like flounder, roughly chopped (can use ground meat)
2 tablespoons cornstarch
2 egg whites, lightly beaten
1 cup chopped fresh cilantro leaves
Salt
To saute shallots: Put oil in saucepan large enough to hold all ingredients. Turn heat to medium. A minute later, add shallots. Cook for 10 minutes, stirring occasionally, until golden brown, adjusting heat so shallots do not burn.
To simmer peas, fish: Add all but ¼ cup of stock. Turn heat to medium-high. When contents begin to steam, add soy sauce, pepper, peas and fish. Cook at a gentle simmer (adjust heat as necessary) for 5 to 10 minutes, stirring occasionally, or until peas are tender and fish is falling apart.
To add egg: In small bowl, mix ¼ cup stock with cornstarch. Drizzle egg whites into saucepan, stirring constantly with whisk or pair of chopsticks. Stir in cornstarch mixture. Cook until soup thickens. Stir in cilantro. Adjust taste with salt, pepper and soy sauce. Serve immediately.
:D
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IRISH STEW
¼ cup peanut oil or vegetable oil
2 pounds boneless lean lamb, preferably shoulder, cut into 1½-inch cubes
1 pound leeks, white and green parts separated, thoroughly rinsed to remove sand and grit, thinly sliced
6 cloves garlic, chopped
1 celery stalk, chopped
2 tablespoons finely chopped fresh thyme leaves
2 cups white wine
5 cups vegetable broth, chicken broth or water
Salt
Freshly ground black pepper
¾ pound baking potatoes, peeled and cut into 1½-inch chunks
½ cup loosely packed Italian parsley leaves
4 tablespoons unsalted butter
1 pound baby carrots, trimmed and scrubbed
1 pound small pearl onions, briefly blanched in boiling water and peeled
½ bunch chervil sprigs
To brown meat: Heat large heavy saucepan over medium-high heat. Add half of oil. When hot, add lamb cubes, in batches if necessary to avoid overcrowding. Sauté for 10 minutes per batch or until lightly and evenly browned, avoiding moving pieces until their undersides have good color. Using slotted spoon, remove lamb. Place in bowl. Set aside.
To sauté leek, celery: Add remaining oil, leek whites, garlic, celery and thyme to saucepan. Sauté, stirring frequently, for 3 to 5 minutes or just until vegetables turn translucent. Carefully pour off excess fat.
To cook stew: Add wine. Stir and scrape with wood spoon to deglaze pan deposits. Add 3 cups broth or water. Season to taste with salt and pepper. Bring to a boil. Add lamb and potatoes. Reduce heat to a simmer. Partially cover pan. Cook for 45 minutes or until lamb is tender.
To puree leeks greens, parsley: Meanwhile, bring separate medium saucepan of water to a rolling boil. Add leek greens and parsley. Cook until water boils and color brightens. Drain in colander. Rinse immediately under cold running water to stop cooking and preserve color. Transfer leek greens and parsley to blender. Add ½ cup remaining broth or water. Blend until pureed. Transfer to bowl. Set aside.
To sauté carrots, pearl onions: In each of 2 medium saucepans over medium heat, melt half butter. Add carrots to 1 pan and pearl onions to other. Add ½ cup remaining broth or water to each pan. Season to taste. Cover. Simmer for 15 minutes or until vegetables are tender-crisp. Remove from heat. Keep vege-tables covered and warm.
To puree sauce: When lamb is done, remove with slotted spoon. Set aside. Set food mill over heatproof bowl. Transfer potatoes, leek whites, garlic, celery and cooking liquid into mill. Turning its handle, puree solids. (Note: For finer puree, use blender instead, taking care to avoid splattering by blending in batches, leaving lid slightly ajar and covered with kitchen towel, and not overfilling container.)
To serve: Return sauce to saucepan. Add lamb. Bring to a simmer over medium-high heat. Stir in leek-parsley puree. Taste and adjust seasonings. Ladle lamb and sauce into heated serving bowls. Divide the carrots and pearl onions among bowls. Garnish with chervil. Serve.
:D
