Milk and Cookies
#milkandcookies
Monday, November 30, 2015
Simple Fruit Salad
Ingredients:
1 Fuji Apple (cut into small cubes)
1 Granny Smith apple (cut into small cubes)
seeds from pomegranate (about 3/4 cup)
1 1/2 cups chopped walnuts
11 ounces, mandarin oranges (drained, reserve juice)
2 firm bananas, sliced
1 lime
1 teaspoon sugar or Stevia sugar substitute
Procedure:
Prepare and mix all the fruit in a bowl. Measure in a bowl, 1/4 cup of the reserved mandarin orange juice, squeeze in the juice of the lime (approximately 2 tbsp.) & stir in the sugar or stevia.
Pour over the fruit, refrigerate 1 hour or until well chilled.
Sunday, November 29, 2015
Mimosa Punch
Ingredients:
1 (12 oz) can orange juice concentrate
1 liter club soda
1 bottle sparkling wine, (for stronger punch, 2 bottles can be used)
Preparation:
Put 1 can cold but thawed orange juice concentrate into a punch bowl or in a large pitcher. Stir to soften.
Stir in 4 cups cold club soda. Then add the sparkling wine and stir gently.
Pour into champagne flutes or coupes and serve.
Paula Deen
Slush
Ingredients:
3 (3 oz.) pkgs. raspberry Jello
1 (3 oz.) pkg. orange Jello
3 pkgs. raspberry Kool-Aid (can use cherry)
1 pkg. orange Kool-Aid, unsweetened
4 c. sugar (can use a little less)
1 c. plus 3 tbsp. Tang powder drink mix
1/2 c. ReaLemon juice
Directions:
Mix Jello in 4 cups boiling water. Add the rest of the ingredients.
Add water to make a total of 5 1/2 to 6 quarts of liquid.
Freeze for at least 10 hours.
You can use lemon and lime instead of raspberry and orange.
3 (3 oz.) pkgs. raspberry Jello
1 (3 oz.) pkg. orange Jello
3 pkgs. raspberry Kool-Aid (can use cherry)
1 pkg. orange Kool-Aid, unsweetened
4 c. sugar (can use a little less)
1 c. plus 3 tbsp. Tang powder drink mix
1/2 c. ReaLemon juice
Directions:
Mix Jello in 4 cups boiling water. Add the rest of the ingredients.
Add water to make a total of 5 1/2 to 6 quarts of liquid.
Freeze for at least 10 hours.
You can use lemon and lime instead of raspberry and orange.
Thursday, November 26, 2015
Church Breakfast Eggs (serves 100)
Ingredients:
11 doz. eggs....(3 doz.)**
1 gal. less 1 cup milk..... (4 c.)
4 Tbsp. salt.....(3 1/4 tsp.)
2 lb. melted butter or margarine.....(1 cup)
Directions:
Beat eggs, combine well with other ingredients.
Pour greased baking pans half full with mixture. Bake
forty minutes at 375 degrees, stirring after 20 minutes.
Make sure the pan is not full, as the egg mixture rises when baking.
---
**Amounts in ( ) are for 24 servings.
---DO NOT use aluminum pans for cooking eggs, it will turn the eggs green!
Country Green Beans
Ingredients:
1/4 pound sliced bacon
3 cans whole green beans - (14 1/2 oz ea) -- do not drain
1/4 medium onion
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Directions:
In a 2-quart sauce pan on medium heat, cook bacon until lightly brown but not crisp. When bacon has browned add green beans. Add salt, sugar, pepper, and mix well.
Place onion on top of green beans, cover with a lid and bring to a light boil.
Turn heat down to low and simmer beans for 45 minutes. Cooking the green beans for 45 minutes on a very low simmer will blend the flavors.
This recipe yields 4 to 6 servings.
Aebleskivers (Danish apple cakes)
Ingredients:
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. sugar
2 c. buttermilk
2 eggs, separated
melted butter
Directions:
Sift flour, salt, soda, and sugar together in a medium sized bowl. Blend buttermilk and egg yolks. Add flour mixture. Beat until smooth.
Fold in stiffly beaten egg whites.
Place aebleskiver pan over low heat and add a small amount of melted butter or oil to each cup. Pour batter into holes, filing each about 3/4.
Cook over low heat and turn quickly when cakes begin to brown around the edges.
Lightly brown other side and serve hot with powdered sugar, applesauce, or ligonberry jam. Makes 15-20.
Wednesday, November 25, 2015
Giblet Dressing
Ingredients:
Turkey giblets and neck
1 qt. water
2 chicken-flavored bouillon cubes
1 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
Canned chicken broth
2 cloves garlic, minced
1 stalk celery, chopped
1 med. onion, chopped
1 tbsp. butter, melted
4 c. French bread cubes, toasted
1/2 c. mashed potatoes
1 c. self-rising cornmeal
1 tsp. dried whole parsley
1/2 tsp. cream of tartar
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 eggs, lightly beaten
Directions:
Place giblets and neck in a large saucepan; add water, bouillon cubes, poultry seasoning, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets and neck are tender. Let cool. Cover and chill at least 8 hours.
Discard layer of fat on top of mixture. Pick meat from neck; set aside for gravy. Chop giblets; set aside for dressing. Add canned chicken broth, if necessary, to make chilled broth measure 4 cups. Set aside.
Saute garlic, celery, and onion in butter in a Dutch oven until tender; add 2 cups reserved broth (keep remaining 2 cups broth), giblets, bread cubes, mashed potatoes, cornmeal, dried parsley, cream of tartar, pepper, salt, nutmeg, and eggs; stir to blend. Bake at 325 degrees in a lightly greased 9-inch square pan for 45 minutes.
Yield: 9 servings.
Turkey giblets and neck
1 qt. water
2 chicken-flavored bouillon cubes
1 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
Canned chicken broth
2 cloves garlic, minced
1 stalk celery, chopped
1 med. onion, chopped
1 tbsp. butter, melted
4 c. French bread cubes, toasted
1/2 c. mashed potatoes
1 c. self-rising cornmeal
1 tsp. dried whole parsley
1/2 tsp. cream of tartar
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 eggs, lightly beaten
Directions:
Place giblets and neck in a large saucepan; add water, bouillon cubes, poultry seasoning, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until giblets and neck are tender. Let cool. Cover and chill at least 8 hours.
Discard layer of fat on top of mixture. Pick meat from neck; set aside for gravy. Chop giblets; set aside for dressing. Add canned chicken broth, if necessary, to make chilled broth measure 4 cups. Set aside.
Saute garlic, celery, and onion in butter in a Dutch oven until tender; add 2 cups reserved broth (keep remaining 2 cups broth), giblets, bread cubes, mashed potatoes, cornmeal, dried parsley, cream of tartar, pepper, salt, nutmeg, and eggs; stir to blend. Bake at 325 degrees in a lightly greased 9-inch square pan for 45 minutes.
Yield: 9 servings.
Tuesday, November 24, 2015
Country Corn Bread Dressing
Ingredients:
1 cup chopped celery
1 cup chopped onion
1/2 cup margarine or butter
1 pan corn bread, cooled, crumbled (about 6 cups)*
1 (13.75-ounce) can chicken broth
1 large egg, beaten
2 teaspoons poultry seasoning
1 to 1 1/2 teaspoons ground sage
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking Directions:
Preheat oven to 350°F (175°C).
Sauté celery and onion in margarine until tender.
Combine celery mixture and remaining ingredients. Toss lightly until bread is thoroughly moistened.
Place in 8-inch square baking dish or 1 1/2-quart casserole.
Bake 40 to 45 minutes or until heated through.
Or, lightly stuff dressing into body and neck cavities of one 12-pound turkey; roast according to standard roasting directions.
Makes 6 cups dressing.
*Note: Dressing can be prepared using 1/2 pan crumbled corn bread (about 3 cups) and 3 cups soft bread cubes.
Recipe provided courtesy of The Quaker Oats Company.
1 cup chopped celery
1 cup chopped onion
1/2 cup margarine or butter
1 pan corn bread, cooled, crumbled (about 6 cups)*
1 (13.75-ounce) can chicken broth
1 large egg, beaten
2 teaspoons poultry seasoning
1 to 1 1/2 teaspoons ground sage
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking Directions:
Preheat oven to 350°F (175°C).
Sauté celery and onion in margarine until tender.
Combine celery mixture and remaining ingredients. Toss lightly until bread is thoroughly moistened.
Place in 8-inch square baking dish or 1 1/2-quart casserole.
Bake 40 to 45 minutes or until heated through.
Or, lightly stuff dressing into body and neck cavities of one 12-pound turkey; roast according to standard roasting directions.
Makes 6 cups dressing.
*Note: Dressing can be prepared using 1/2 pan crumbled corn bread (about 3 cups) and 3 cups soft bread cubes.
Recipe provided courtesy of The Quaker Oats Company.
Chow Chow
Makes about 5 pints
Ingredients:
5 green bell peppers, chopped
5 red bell peppers, chopped
2 large green tomatoes, chopped
2 large onions, chopped
1/2 small cabbage, chopped
1/4 cup pickling salt
2 large jalapeño peppers, chopped (optional)
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 tablespoon whole mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon ground turmeric
Directions:
Stir together the bell peppers, green tomatoes, onions, cabbage, salt, and if desired, jalapeños in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven.
Stir in sugar, vinegar, water, mustard seeds, celery seeds, and turmeric. Bring to a boil; reduce heat, and simmer 3 minutes.
Quickly pack hot mixture into 5 (1-pint) hot sterilized jars, filling to 1/2 inch from the top.
Run a wooden skewer around the inside of the jar to remove any trapped air bubbles. Wipe the jar rims clean. Cover with lids and screw on bands.
Process jars in a boiling water bath for 15 minutes. Let jars stand in hot water for 5 minutes. Remove jars to wire rack to cool undisturbed. Test the seals and promptly refrigerate any jars that didn’t seal.
Monday, November 23, 2015
Amish Rivel Soup
INGREDIENTS:
2 cups flour
1⁄2 teaspoon salt
1 egg, well beaten
1 1⁄2-2 quarts chicken broth or 1 1⁄2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed
DIRECTIONS:
Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
Cook for about 10 minutes.
Rivels will look like boiled rice when cooked.
Food.com
2 cups flour
1⁄2 teaspoon salt
1 egg, well beaten
1 1⁄2-2 quarts chicken broth or 1 1⁄2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed
DIRECTIONS:
Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
Cook for about 10 minutes.
Rivels will look like boiled rice when cooked.
Food.com
Hungarian Chicken Paprikash
Ingredients:
3 Tbsp vegetable oil
1 vadalia onion, chopped
1 whole cut up chicken (skin in tact)
2 Tbsp sweet paprika
3 chicken bullion cubes (or more to taste) 1 per cup of water added)
ADD LATER TO BROTH:
1 pt sour cream
1/2 pt water
4 Tbsp flour (or more to thicken if you like)
3 tsp lawrey's seasoning salt (optional, but adds flavor!)
FOR THE DUMPLINGS:
4 eggs
3 c water
6 c all purpose flour
1 tsp salt
1 If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent.(you dont want them brown, just tender) Take off heat. Add the Paprika.Mix it well.
Put chicken parts in the pot and brown slightly with the onion/paprika mixture.(do it in batches if you have to and add additional oil in small amounts if needed).
NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor.
Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Lawry's seasoning salt (if available). Not necessary,but to me, is the secret ingredient Grandma didnt tell us about, until we saw her add it one day! ;).
Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
2 While the chicken is simmering,Mix the sour cream,water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.
3 When the chicken is done,remove the chicken pieces to a colander to cool.
Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.
OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;).
4 FOR THE DUMPLINGS:
Bring a large pot of water to a boil.
In a mixer combine eggs,water and flour and salt. Mix together to form a soupy dough.
When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon. (Or press mixture through colander).
After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done.
Drain and rinse.
It makes alot of dumplings! But that is ok, they will be gone in no time!
5 Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
Just A Pinch
Polish Egg Drop Noodles & Chicken Soup
Ingredients:
Egg Drop Noodles:
4 eggs
1/2 tsp salt
2 Tbsp water
1 C flour
2 Tbsp chopped parsley
Homemade Chicken Soup:
2 Tbsp Olive Oil
3 celery stalks, diced
3 carrots, diced
1 large onion, diced
8 C chicken stock
1 roasted chicken, shredded
Salt & Pepper to taste
Directions:
Egg Drop Noodles
Mix all of the ingredients.
Drop by tablespoons into simmering chicken broth. Noodles are cooked when they rise to the top.
Chicken Soup
Heat olive oil over medium-high heat in dutch oven. Add celery, carrots, and onion.
Saute vegetables for about 5 minutes, until onions start to become translucent. Pour in chicken stock and bring to a boil. Lower heat to simmer and cook for about 20 minutes, until vegetables become tender.
Add shredded chicken. Drop noodles into the stock.
The soup is done when the noodles rise to the top. Add salt and pepper to taste.
Taste Book
Quick and Easy Egg Drop Pasta
Ingredients:
1 egg
2 1/2 tablespoons flour
1/4 teaspoon salt
Directions:
Separate the egg.
Beat the egg white until frothy.
Add the egg yolk, and beat for a minute longer.
Continue mixing, add salt, and slowly add the flour.
Fill a pot with about 6 cups of water, and bring to boil.
Pour the batter slowly, in a a steady stream, into the boiling water, while mixing the water with a wooden spoon. (I tilt my bowl of batter over the boiling pot of water, and using a teaspoon, I release down about 1/2 teaspoon drops of the batter into the water, and mix the water with a wooden spoon from time to time, until all the batter is used up).
Boil for a minute, so all the pasta comes up to the top.
Strain through a colander, and serve.
That is all there is to this process. It takes only a few minutes, and your pasta is done. This pasta is very light in texture.
If you decide to try it for a breakfast meal, add 1 teaspoon of butter to the cooked pasta, garnish with fruit syrup, or mix in fruit jelly, and enjoy.
You can also cook this pasta in 2 cups of boiling milk rather than water, add 1 tablespoon of sugar or honey, and serve it as a hot cereal for breakfast, or as a light supper. This usually was our breakfast during cold winter months.
Suburban Grandma
Snow Ice Cream
Ingredients:
4 Cups of Clean Snow
1 Tsp. Vanilla
1/4 Cup of Sugar
1 Cup of milk or half n half
Directions:
Collect 4 cups of Fresh CLEAN SNOW (not yellow).
Don't pack it down, just scoop it up into a four cup measuring container.
Put the snow in the freezer while gathering other ingredients so it doesn't melt.
Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well.
Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream.
Sunday, November 22, 2015
Feather Dumplings
Ingredients:
2 cups sifted flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, beaten
3 tbsp. melted butter
2/3 cup milk
Directions:
Mix ingredients to make a moist, stiff batter. Drop by spoonfuls into boiling liquid.
Cover and cook for 15-18 minutes.
Source:Laura Brenner
Recipe Notes:
The dumplings will absorb a lot of liquid, whether adding to chicken or beef broth so don't let the liquid boil dry.
Saturday, November 21, 2015
Self-Rising Cornmeal Mix
By Galley Wench
I've come across a couple recipes that require self-fising corn meal MIX and couldn't find it in my local super market so had to go on line to get 'the formula'. The 'formula' comes from the Aunt Jemima website.
INGREDIENTS:
YIELD:
1 cup
3⁄4 cup cornmeal
3 tablespoons flour
1 tablespoon baking powder
1⁄2 teaspoon salt
DIRECTIONS:
Mix together the corn meal, flour, baking powder and salt.
Use as directed in your recipe.
Food.com
I've come across a couple recipes that require self-fising corn meal MIX and couldn't find it in my local super market so had to go on line to get 'the formula'. The 'formula' comes from the Aunt Jemima website.
INGREDIENTS:
YIELD:
1 cup
3⁄4 cup cornmeal
3 tablespoons flour
1 tablespoon baking powder
1⁄2 teaspoon salt
DIRECTIONS:
Mix together the corn meal, flour, baking powder and salt.
Use as directed in your recipe.
Food.com
Self-Rising Cornmeal
FIRST: What is Self-Rising Corn Meal? Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour. Self-rising cornmeal and self-rising cornmeal mix is not available in my part of the country so had to go online to find out how to make my own. There must be others out there with the same problem so decided to post. Information comes from Aunt Jemima's website!
INGREDIENTS:
For one cup of self-rising cornmeal
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup cornmeal, PLUS
3 tablespoons cornmeal
DIRECTIONS:
Mix together the cornmeal, baking powder and salt.
Use as instructed in the recipe.
Food.com
INGREDIENTS:
For one cup of self-rising cornmeal
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup cornmeal, PLUS
3 tablespoons cornmeal
DIRECTIONS:
Mix together the cornmeal, baking powder and salt.
Use as instructed in the recipe.
Food.com
Southwest Seasoning
Ingredients:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Directions:
Combine all ingredients thoroughly.
spike-jamie.com
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Directions:
Combine all ingredients thoroughly.
spike-jamie.com
Seafood Boil
Ingredients:
1/4 cup mustard seed
2 Tablespoons peppercorns
2 Tablespoons hot red pepper flakes
6 bay leaves
1 Tablespoon celery seed
1 Tablespoon coriander seed
1 Tablespoon ground ginger
1/4 teaspoon ground mace
1/4 cup salt
Directions:
Combine all but salt in blender. Blend until fine. Add salt and blend just until mixed. Store in a capped jar.
spike-jamie.com
1/4 cup mustard seed
2 Tablespoons peppercorns
2 Tablespoons hot red pepper flakes
6 bay leaves
1 Tablespoon celery seed
1 Tablespoon coriander seed
1 Tablespoon ground ginger
1/4 teaspoon ground mace
1/4 cup salt
Directions:
Combine all but salt in blender. Blend until fine. Add salt and blend just until mixed. Store in a capped jar.
spike-jamie.com
Old Bay -- Not!
Ingredients:
1/4 cup Salt
2 cup Red pepper
1 tablespoon Finely ground black peeper
1 tablespoon White pepper
2 tablespoons Paprika
1-1/2 tablespoons Onion powder
1 tablespoon Garlic powder
1 teaspoon Sweet basil
1/2 teaspoon Dry hot mustard
1/2 teaspoon Ground bay leaves
1/4 teaspoon File' powder
1/4 teaspoon Thyme
1/4 teaspoon Tarragon
1/8 teaspoon Oregano
1/8 teaspoon Rosemary
Directions:
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood.
NOTE: file' is powdered sassafras... if you cannot find it, you probably won't miss it!
spike-jamie.com
1/4 cup Salt
2 cup Red pepper
1 tablespoon Finely ground black peeper
1 tablespoon White pepper
2 tablespoons Paprika
1-1/2 tablespoons Onion powder
1 tablespoon Garlic powder
1 teaspoon Sweet basil
1/2 teaspoon Dry hot mustard
1/2 teaspoon Ground bay leaves
1/4 teaspoon File' powder
1/4 teaspoon Thyme
1/4 teaspoon Tarragon
1/8 teaspoon Oregano
1/8 teaspoon Rosemary
Directions:
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood.
NOTE: file' is powdered sassafras... if you cannot find it, you probably won't miss it!
spike-jamie.com
Barbecued Pork Chops
Ingredients:
1/2 cup water
1/4 cup vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
4 tablespoons chili sauce
8 pork chops
Directions:
Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
Water may be added to make gravy. Delicious with ribs also.
spike-jamie.com
1/2 cup water
1/4 cup vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
4 tablespoons chili sauce
8 pork chops
Directions:
Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
Water may be added to make gravy. Delicious with ribs also.
spike-jamie.com
Cajun Back Ribs
Ingredients:
4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Directions:
Combine all seasonings and dust all surfaces of ribs with mixture.
Prepare medium-hot coals in covered grill, banking coals when hot.
Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes.
spike-jamie.com
4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Directions:
Combine all seasonings and dust all surfaces of ribs with mixture.
Prepare medium-hot coals in covered grill, banking coals when hot.
Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes.
spike-jamie.com
Boulets (Meatballs)
Ingredients:
1 cup bread crumbs
1/3 cup milk
1 pound ground meat
1 egg
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pepper
1 Tablespoon flour
1 can beef broth
Directions:
Mix the first 9 ingredients thoroughly. Shape into 20 meatballs and fry in a cast iron skillet. When the meatballs are done on all sides, remove them from the skillet and keep warm.
Leave about 1 Tbsp. of grease in the skillet. Whisk in 1 Tbsp. of flour quickly and brown lightly. Slowly add the can of beef broth to make a gravy. Whisk until thickened.
Put the meatballs back in the skillet with the gravy and heat through.
Serve over rice.
spike-jamie.com
1 cup bread crumbs
1/3 cup milk
1 pound ground meat
1 egg
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon pepper
1 Tablespoon flour
1 can beef broth
Directions:
Mix the first 9 ingredients thoroughly. Shape into 20 meatballs and fry in a cast iron skillet. When the meatballs are done on all sides, remove them from the skillet and keep warm.
Leave about 1 Tbsp. of grease in the skillet. Whisk in 1 Tbsp. of flour quickly and brown lightly. Slowly add the can of beef broth to make a gravy. Whisk until thickened.
Put the meatballs back in the skillet with the gravy and heat through.
Serve over rice.
spike-jamie.com
Shrimp Cocktail Spread
Ingredients:
1 envelope unflavored gelatin
1/2 cup skim milk
1 pound shrimp cleaned and boiled
1 cup prepared cocktail sauce
1 cup light sour cream
2 tablespoons prepared horseradish,
1/3 cup chopped green onion
RITZ Crackers
Directions:
Procedure:
Sprinkle gelatin over skim milk in small saucepan; let stand 1 minute. Stir gelatin over low heat until completely dissolved, about 3 minutes.
Set aside. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth.
Gradually add gelatin mixture, until well blended. Stir in green onions. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm.
Unmold onto serving dish; serve as a spread with crackers. Makes 4 cups of spread.
Servings: 4
spike-jamie.com
1 envelope unflavored gelatin
1/2 cup skim milk
1 pound shrimp cleaned and boiled
1 cup prepared cocktail sauce
1 cup light sour cream
2 tablespoons prepared horseradish,
1/3 cup chopped green onion
RITZ Crackers
Directions:
Procedure:
Sprinkle gelatin over skim milk in small saucepan; let stand 1 minute. Stir gelatin over low heat until completely dissolved, about 3 minutes.
Set aside. Blend shrimp, cocktail sauce, sour cream and horseradish in food processor until smooth.
Gradually add gelatin mixture, until well blended. Stir in green onions. Pour mixture into 4-cup mold. Refrigerate at least 4 hours or until firm.
Unmold onto serving dish; serve as a spread with crackers. Makes 4 cups of spread.
Servings: 4
spike-jamie.com
Hopping John
Ingredients:
1 Cup black eyed peas (1/2 lb.)
3-1/2 Cups water
1/2 pound bacon
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 dashes Tabasco (or to taste)
Cajun seasoning to taste
1/2 Cup raw rice
Directions:
Boil peas in a pan about 5 minutes. Remove from heat.
Cover and leave them for an hour. Fry the bacon in an iron skillet. Remove the bacon, chop, and reserve when cooked. To the grease, add the onion, green pepper, celery, and garlic. Cook until soft. Stir bacon and vegetables into the peas.
Heat to boiling; reduce heat to a simmer. Cook 1-1/2 hours or until peas are tender. Add rice and seasonings. Cover and cook 25 minutes or until rice is tender and water is absorbed.
Serves 6.
spike-jamie.com
1 Cup black eyed peas (1/2 lb.)
3-1/2 Cups water
1/2 pound bacon
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 dashes Tabasco (or to taste)
Cajun seasoning to taste
1/2 Cup raw rice
Directions:
Boil peas in a pan about 5 minutes. Remove from heat.
Cover and leave them for an hour. Fry the bacon in an iron skillet. Remove the bacon, chop, and reserve when cooked. To the grease, add the onion, green pepper, celery, and garlic. Cook until soft. Stir bacon and vegetables into the peas.
Heat to boiling; reduce heat to a simmer. Cook 1-1/2 hours or until peas are tender. Add rice and seasonings. Cover and cook 25 minutes or until rice is tender and water is absorbed.
Serves 6.
spike-jamie.com
Potato Corn Chowder
Ingredients:
2 Tablespoons butter
1 onion, chopped
2 medium potatoes, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 cans sweet corn
1/2 lb. cooked ham, chopped
13 ounce can evaporated milk
1/4 Cup flour
1/2 Cup water
Directions:
Fry the onion in the butter till soft. Add the potatoes, 2 Cups of water, and seasonings.
Simmer, covered, 15 minutes. Lower heat to simmer. Add corn, milk, and meat.
Blend the flour in 1/2 cup water. Stir into the chowder. Cook on low, stirring, until thickened.
2 Tablespoons butter
1 onion, chopped
2 medium potatoes, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon pepper
2 cans sweet corn
1/2 lb. cooked ham, chopped
13 ounce can evaporated milk
1/4 Cup flour
1/2 Cup water
Directions:
Fry the onion in the butter till soft. Add the potatoes, 2 Cups of water, and seasonings.
Simmer, covered, 15 minutes. Lower heat to simmer. Add corn, milk, and meat.
Blend the flour in 1/2 cup water. Stir into the chowder. Cook on low, stirring, until thickened.
How to Make Self-Rising Flour
INGREDIENTS:
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
INSTRUCTIONS:
Measure all ingredients and whisk to combine.
NOTES:
Measurements to equal each cup of self-rising flour.
Thursday, November 19, 2015
Make Ahead Gravy
INGREDIENTS:
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets, optional
PREPARATION:
Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Wednesday, November 18, 2015
Southern Fried Cabbage
Ingredients:
12 oz bacon, diced raw
1 head cabbage, chopped
1 onion, diced
2 Tbsp Worcestershire
1 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 tsp garlic powder
black pepper to taste
Directions:
Add chopped bacon to a large pot. Cook over medium heat until extra crispy. Remove bacon from pot, leaving the grease.
Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so. Add onion and continue cooking 5 more minutes, still stirring every minute.
Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar. Reduce heat to medium and continue cooking for 20 – 30 minutes, stirring occasionally, until cabbage is cooked through.
Add cooked bacon to cabbage and taste to adjust seasoning. Serve.
Aunt Bee's Recipes
Scalloped Potatoes
Ingredients:
4 pounds round white potatoes or red-skin potatoes, peeled and rinsed
4 tablespoons butter
1/3 cup All-Purpose Flour
3 1/2 cups whole milk
1 teaspoon onion powder, optional
1 teaspoon salt
Directions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or 2-quart casserole. To prepare the potatoes: Slice the potatoes 1/8" to 1/4" thick. Place the sliced potatoes in a large saucepan with cold water to cover; add 1 teaspoon salt. Bring to a boil; as soon as the potatoes come to a full boil, set your timer for 1 minute. After 1 minute, remove them from the heat. Drain the potatoes thoroughly, and layer in the prepared pan. Salt the layers as you go, if desired; the salt in the white sauce is the bare minimum required for flavor. If you're someone who likes a bit more salt on their food, then do sprinkle some onto the potatoes as you go.
To make the sauce: Melt the butter in a medium-sized saucepan. Whisk in the flour, stirring until smooth. Immediately start stirring in the milk, adding gradually and stirring constantly to prevent lumps. When all the liquid is added, stir in the onion powder and salt. Cook over medium heat, stirring frequently, until the sauce thickens just a bit; this won't be very noticeable, more like the difference in consistency between skim milk and heavy cream. Remove from the heat. Pour the sauce over the potatoes, pressing them down so they're nearly covered; a few slices sticking up are OK, they'll lend the dish character.
Bake the potatoes for 1 hour, or until they're bubbly and golden brown on top. A sharp knife inserted into the center of the potatoes should find little resistance. Remove the potatoes from the oven, and serve hot or warm.
4 pounds round white potatoes or red-skin potatoes, peeled and rinsed
4 tablespoons butter
1/3 cup All-Purpose Flour
3 1/2 cups whole milk
1 teaspoon onion powder, optional
1 teaspoon salt
Directions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or 2-quart casserole. To prepare the potatoes: Slice the potatoes 1/8" to 1/4" thick. Place the sliced potatoes in a large saucepan with cold water to cover; add 1 teaspoon salt. Bring to a boil; as soon as the potatoes come to a full boil, set your timer for 1 minute. After 1 minute, remove them from the heat. Drain the potatoes thoroughly, and layer in the prepared pan. Salt the layers as you go, if desired; the salt in the white sauce is the bare minimum required for flavor. If you're someone who likes a bit more salt on their food, then do sprinkle some onto the potatoes as you go.
To make the sauce: Melt the butter in a medium-sized saucepan. Whisk in the flour, stirring until smooth. Immediately start stirring in the milk, adding gradually and stirring constantly to prevent lumps. When all the liquid is added, stir in the onion powder and salt. Cook over medium heat, stirring frequently, until the sauce thickens just a bit; this won't be very noticeable, more like the difference in consistency between skim milk and heavy cream. Remove from the heat. Pour the sauce over the potatoes, pressing them down so they're nearly covered; a few slices sticking up are OK, they'll lend the dish character.
Bake the potatoes for 1 hour, or until they're bubbly and golden brown on top. A sharp knife inserted into the center of the potatoes should find little resistance. Remove the potatoes from the oven, and serve hot or warm.
Apple Slice
Ingredients:
2 cups self-rising flour
1 cup sugar
3 apples, peeled, cored and diced (1/4 in.)
1/2 cup butter or margarine
1 egg
Directions:
Toss apples with self-rising flour and sugar in a medium mixing bowl.
Melt butter in a small saucepan on the stove top or in a small bowl in the microwave. Stir in egg.
Pour butter and egg into the apple mixture and mix until combined.
Spoon into a greased 9-inch pie pan.
Bake at 350°F for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.
Keeps for about 3 days.
Monday, November 16, 2015
Raisin Sauce (Ham Glaze)
Ingredients:
1 cup raisins
1 3/4 cup water
1/3 cup brown sugar
1 1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vinegar
Directions:
Boil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt.
Cook, stirring until thickened. Blend in the vinegar.
Brush 1/2 cup on ham during last hour of baking.
Serve hot on sliced ham.
CDKitchen®
Sunday, November 15, 2015
Original Green Bean Casserole
INGREDIENTS:
1 (10 3/4 ounce) can condensed cream of mushroom soup *(2 cans)
3/4 - cup milk *(1 cup)
1 teaspoon soy sauce *(2 tsps.)
1/8 - teaspoon ground black pepper *(1/4 tsp.)
2 (9 ounce) packages frozen cut green beans, thawed and drained or 2 (14 1/2 ounce) cans cut green beans, drained
*(8 cups cooked cut green beans)
1 - 1/3 cups French's French fried onions, divided *(1 can - 6 oz. French's French Fried Onions - 2- 2/3 cups)
Serves 6.
(*) = 12 servings
DIRECTIONS:
Preheat oven to 350°F. Combine soup, milk, soy sauce and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.
Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions.
Bake 5 minutes or until onions are golden.
Microwave Directions:
Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole.
Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.
**Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
Saturday, November 14, 2015
Maggi Beef Stew
Ingredients:
1 1/2 lb. boneless beef stew meat
2 cups water
2 small onions, chopped
1 can (14.5 oz.) whole tomatoes, drained and quartered
2 cloves garlic, chopped
2 to 3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1 bay leaf
1/2 poblano chile, chopped
1/2 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
Hot cooked rice
Directions:
PLACE beef, water, onions, tomatoes, garlic, bouillon and bay leaf in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low.
Cover; cook for 50 to 60 minutes or until beef is fork tender. Add chile, bell pepper, carrots and potatoes; cover.
Cook for an additional 15 to 20 minutes or until sauce has thickened and vegetables are tender.
Remove bay leaf.
Serve with rice.
cooksrecipes.com
Simple Chicken and Rice Soup
Recipe Ingredients:
1 (2 1/2 to 3-pound) whole chicken, cut-up
1 tablespoon salt
4 carrots, peeled and chopped
6 celery ribs, chopped
1 onion, chopped
1 garlic clove, crushed
1 cup uncooked rice
Cooking Directions:
Place cut-up chicken in a large kettle and cover with water. Add salt and bring to a boil. Reduce the heat then skim of foam.
Add chopped carrots, chopped celery ribs, chopped onion, and crushed garlic clove. Cover and cook until the chicken is tender, about 20 minutes.
Remove the chicken and discard the skin and bones; set chicken aside.
Add rice and cook until tender, about 15 minutes.
Add chicken and serve.
Makes 4 servings.
cooksrecipes.com
Seasoned Fish or Seafood Breading
Ingredients:
¾cup Indian Head Yellow Corn Meal
½ cup all-purpose flour
1 ½ teaspoon salt
¼ teaspoon ground red pepper
½ teaspoon ground black pepper
¼ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
(For spicier seafood, add ½ teaspoon red and ¼ teaspoon of chili powder)
Instructions:
Pan Fried or Deep Fried Fish:
Combine all ingredients in a bowl. Dip fish fillets in water and then place them in the breading mixture, turning several times to coat the fish.
Pour about ¼” of vegetable oil in a large skillet and heat on medium. Fry coated fish 2-3 minutes per side or until fish flakes easily with a fork. If deep frying, fry fish at 350 degrees for 4-6 minutes.
Oven-Fried Fish:
Preheat oven to 400 degrees. Pour just enough oil into a shallow pan to cover the bottom. Coat fish fillets as directed above and place in pan, turning to coat both sides with oil. Bake for 10-20 minutes, turning the fish when half done. Baking time will depend on the thickness of the fish.
¾cup Indian Head Yellow Corn Meal
½ cup all-purpose flour
1 ½ teaspoon salt
¼ teaspoon ground red pepper
½ teaspoon ground black pepper
¼ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
(For spicier seafood, add ½ teaspoon red and ¼ teaspoon of chili powder)
Instructions:
Pan Fried or Deep Fried Fish:
Combine all ingredients in a bowl. Dip fish fillets in water and then place them in the breading mixture, turning several times to coat the fish.
Pour about ¼” of vegetable oil in a large skillet and heat on medium. Fry coated fish 2-3 minutes per side or until fish flakes easily with a fork. If deep frying, fry fish at 350 degrees for 4-6 minutes.
Oven-Fried Fish:
Preheat oven to 400 degrees. Pour just enough oil into a shallow pan to cover the bottom. Coat fish fillets as directed above and place in pan, turning to coat both sides with oil. Bake for 10-20 minutes, turning the fish when half done. Baking time will depend on the thickness of the fish.
Classic Old Bay Crab Cakes
INGREDIENTS:
1 slice bread, dried and crusts removed
1⁄8 cup milk
1⁄2 tablespoon mayonnaise
1⁄2 tablespoon Worcestershire sauce
1⁄2 tablespoon parsley flakes
1⁄2 tablespoon baking powder
1⁄8 teaspoon Old Bay Seasoning
1⁄8 teaspoon salt
1⁄2 tablespoon lemon juice
1 egg, beaten
1⁄2 lb fresh crabmeat
2 tablespoons butter
DIRECTIONS:
Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
Refrigerate the patties 30 minutes to help keep them together when frying.
Fry until golden-brown on both sides.
FOOD.COM
1 slice bread, dried and crusts removed
1⁄8 cup milk
1⁄2 tablespoon mayonnaise
1⁄2 tablespoon Worcestershire sauce
1⁄2 tablespoon parsley flakes
1⁄2 tablespoon baking powder
1⁄8 teaspoon Old Bay Seasoning
1⁄8 teaspoon salt
1⁄2 tablespoon lemon juice
1 egg, beaten
1⁄2 lb fresh crabmeat
2 tablespoons butter
DIRECTIONS:
Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
Refrigerate the patties 30 minutes to help keep them together when frying.
Fry until golden-brown on both sides.
FOOD.COM
The Best Ever Waffles
INGREDIENTS:
1 1⁄3 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1⁄2 cup butter, melted
1 3⁄4 cups milk
DIRECTIONS:
In a large mixing bowl, whisk together all dry ingredients.
Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
Beat whites until moderately stiff; set aside.
Add milk and melted butter to dry ingredient mixture and blend.
Fold stiff egg whites into mixture.
Ladle mixture into hot waffle iron and bake.
Food.com
1 1⁄3 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1⁄2 cup butter, melted
1 3⁄4 cups milk
DIRECTIONS:
In a large mixing bowl, whisk together all dry ingredients.
Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
Beat whites until moderately stiff; set aside.
Add milk and melted butter to dry ingredient mixture and blend.
Fold stiff egg whites into mixture.
Ladle mixture into hot waffle iron and bake.
Food.com
Country Cornbread Dressing
TOTAL TIME
1hr
PREP 15 MINS
COOK 45 MINS
This recipe was clipped from an old issue of the Houston Chronicle, as part of an ad for Quaker Corn Meal. The great thing is you don't have to make the cornbread first! I can't tell how old the newspaper was, but on the back of the clipping there's a grocery ad promoting a 12-ounce package of bacon for 89 cents, so I guess that's pretty old! You can lighten this up a bit by using turkey sausage instead of pork.
INGREDIENTS:
1⁄2 lb bulk sausage
1⁄2 small onion
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1⁄2 teaspoon sage
1 1⁄4 cups milk
1⁄4 cup margarine
1 egg
2 medium apples
1⁄2 cup apple juice
DIRECTIONS:
Chop the onion and the apples. Melt the margarine. Preheat the oven to 350 degrees.
Cook the sausage and onion in a heavy skillet until the meat is browned and the onion is tender. Drain well.
Combine the flour, corn meal, baking powder and sage in a large bowl. Add the sausage, milk, melted margarine, and egg. Mix well.
Spoon into a greased 2-quart casserole; cover. Bake for 30 minutes.
Remove from oven and stir in apples and apple juice; mix well.
Bake another 15-20 minutes until heated through.
Food.com
Friday, November 13, 2015
Bourbon Balls
Ingredients:
3 cups ground vanilla wafers
(one 12 ounce box)
3 teaspoons cocoa
3 teaspoons white Karo
3/8 cup bourbon
1 cup powdered sugar
Directions:
Mix together, press into balls with hands, and roll in powdered sugar.
Makes 3 dozen .
Better if made ahead, so ingredients have time to blend.
Gram's Recipe Box
Thursday, November 12, 2015
7-UP Biscuits
Ingredients:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter
Directions:
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.
Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).
Pecan Pie Bread Pudding
Ingredients:
1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecans, chopped
Directions:
Preheat oven to 350°F.
Cube bread the place in a large bowl.
In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes.
In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.
Pour half of the bread mixture into a 8x8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over and top with remaining pecan mixture.
Press down into pan slightly. Pan will be really full.
Place pan on a cookie sheet with a edge to catch mixture that may boil over.
Bake at 350°F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.
This recipe easily doubles for a 9x13 pan.
Southern Cornbread Dressing and Giblet Gravy
Ingredients:
6 C. crumbled cornbread
8 biscuits, crumbled
1 medium onion, chopped
1 stalk celery, diced
5 T. butter, melted
3 large eggs, beaten
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. rubbed sage
1 tsp. poultry seasoning
4 C. chicken broth
1/2 - 1 C. milk
Directions:
In a large bowl combine the crumbled cornbread and biscuits. Add the onion and celery and mix well. Add the melted butter, eggs, seasonings and chicken broth. At this point stir in 1/2 C. milk, you want it a little soupy, add more milk if needed. Pour into two prepared (buttered) baking dishes...one 10x13 and one smaller one.
Pour the dressing to about 1" thickness in the baking dish (Nannie always said you want thin dressing not thick). Bake at 375 degrees for 45-50 minutes or until golden brown on top and set.
GIBLET GRAVY:
Ingredients:
2 C. water
Giblets from hen or turkey (neck, gizzard, liver and heart)
1 large egg
1 T. butter
2 T. milk
1/4 C. all purpose flour
1 T. cornstarch
pinch each of salt and pepper
Directions:
Place the giblets in a pot and cover with 2 C. water, bring to a boil and reduce the heat to medium, drop in the egg to boil along with the giblets. Cook for 20 minutes. Remove the egg and place in a cool bowl of water. Remove the giblets and set aside to cool enough to chop up and then pull as much meat as you can off the neck bone.
Combine the flour and the cornstarch in a bowl. Add in 1/4 C. of the water (broth from the pot) and whisk well. Add the 2 T. milk to the pot along with the butter and bring back up to a boil. Whisk in the flour mixture until smooth. Cook for 2-3 minutes to thicken up (this is not a thick gravy).
Remove from heat, stir in the chopped giblets, peel the egg and chop up and add to the mixture then salt and pepper to taste. Stir to combine well and serve over the top of the dressing.
Courtesy & Thanks to Janet's Appalachian Kitchen
Wednesday, November 11, 2015
Country Ham Hot-Water Cornbread
What You'll Need:
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoon salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1-1/4 cups boiling water (see Note)
1 1/2 cup finely chopped cooked country ham
Vegetable oil
Softened butter
What To Do:
Combine first 4 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil.
Gradually add boiling water, stirring until batter is consistency of oatmeal. After adding boiling water, stir in 1-1/2 cups finely chopped cooked country ham.
Pour oil into a large heavy skillet to a depth of 1/2-inch; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry in batches 3 minutes on each side or until golden.
Drain on paper towels. Serve with softened butter.
Notes:
The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.
Mr. Food
Chipped Beef Cheese Ball
INGREDIENTS:
8 ounces cream cheese
2 ounces Buddig beef, chopped into small pieces
1 1⁄2 chopped green onions
1⁄4 teaspoon Worcestershire sauce
1⁄8 teaspoon garlic powder
chopped pecans (optional) or chopped walnuts (optional) or dried parsley, to cover (optional)
DIRECTIONS:
Mix all ingredients except parsley or nuts.
Form into a ball.
(I usually put it in plastic wrap, roll into a ball and refrigerate until more solid).
Roll in nuts or parsley, if desired.
Food.com
8 ounces cream cheese
2 ounces Buddig beef, chopped into small pieces
1 1⁄2 chopped green onions
1⁄4 teaspoon Worcestershire sauce
1⁄8 teaspoon garlic powder
chopped pecans (optional) or chopped walnuts (optional) or dried parsley, to cover (optional)
DIRECTIONS:
Mix all ingredients except parsley or nuts.
Form into a ball.
(I usually put it in plastic wrap, roll into a ball and refrigerate until more solid).
Roll in nuts or parsley, if desired.
Food.com
Peach Cobbler
Ingredients:
4 cups sliced fresh peaches
3/4 cup butter {1 1/2 sticks}
2 cups sugar
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
Directions:
Preheat the oven to 325 degrees. Melt butter in a 13×9 baking dish as the oven preheats.
Mix 1 1/4 cups sugar with 1/2 cup flour. Add peaches and toss. Let it sit so the sugar dissolves.
In a separate bowl, mix remaining 1 1/2 cups flour and 3/4 cup sugar, baking powder and salt. Add milk and whisk until smooth.
Remove dish with melted butter from oven. Pour batter over melted butter. Do not stir. Spoon peach mixture on top of batter. Again, do not stir.
Bake for one hour until cobbler is golden brown and bubbly.
Serve warm.
My Blessed Life
4 cups sliced fresh peaches
3/4 cup butter {1 1/2 sticks}
2 cups sugar
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
Directions:
Preheat the oven to 325 degrees. Melt butter in a 13×9 baking dish as the oven preheats.
Mix 1 1/4 cups sugar with 1/2 cup flour. Add peaches and toss. Let it sit so the sugar dissolves.
In a separate bowl, mix remaining 1 1/2 cups flour and 3/4 cup sugar, baking powder and salt. Add milk and whisk until smooth.
Remove dish with melted butter from oven. Pour batter over melted butter. Do not stir. Spoon peach mixture on top of batter. Again, do not stir.
Bake for one hour until cobbler is golden brown and bubbly.
Serve warm.
My Blessed Life
Easy Fried Apple Pies
Ingredients:
Apple Filling:
5 apples, peeled and thinly sliced
1/2 cup water
3 Tbs. sugar
1/4 tsp. salt, {add more if needed}
2 tsp. cinnamon
Directions:
Place all ingredients in a medium saucepan and bring to a boil. Then cover, reduce heat and simmer for 30 minutes or until apples are tender. Drain and reserve liquid.
Mash apples with a potato masher or fork. Add back liquid a little bit at a time. If the apple mixture gets too runny, mix 2-3 tablespoons of flour in 3/4 c. of reserved liquid or water, mix well, then add it back into the mashed apples.
Set aside and allow to cool.
Fried Apple Pie Dough:
2 c. flour
3/4 tsp. salt
4 tsp. baking powder
1/3 c. Crisco
1 c. milk
Extra flour
Mix dry ingredients, then cut in Crisco with a pastry cutter. Add milk and stir. The dough will begin to pull away from the sides of the bowl.
Place the dough onto a {very} well floured surface – a pastry cloth or wax paper work great! Be generous with the flour!
Knead the dough for 6 minutes then pat down until 1/2″ thick or so.
Cut out biscuits until all the dough is used.
To make a pie…take a cut out biscuit and pat it out.
Then roll it out in a circle until it’s about 1/8 inch thick.
Add 2 tablespoons of filling to the pie. Trust me on this, if you add much more the filling will come leaking out.
1. Dampen one side of the dough with a bit of water. I like to have a little cup of water nearby.
2. Fold the pie in half and press edges together.
3. Crimp the edges with a floured fork.
Carefully place a pie in a skillet of hot oil. Use tongs to gently turn when the pie is browned.
My Blessed Life
Apple Filling:
5 apples, peeled and thinly sliced
1/2 cup water
3 Tbs. sugar
1/4 tsp. salt, {add more if needed}
2 tsp. cinnamon
Directions:
Place all ingredients in a medium saucepan and bring to a boil. Then cover, reduce heat and simmer for 30 minutes or until apples are tender. Drain and reserve liquid.
Mash apples with a potato masher or fork. Add back liquid a little bit at a time. If the apple mixture gets too runny, mix 2-3 tablespoons of flour in 3/4 c. of reserved liquid or water, mix well, then add it back into the mashed apples.
Set aside and allow to cool.
Fried Apple Pie Dough:
2 c. flour
3/4 tsp. salt
4 tsp. baking powder
1/3 c. Crisco
1 c. milk
Extra flour
Mix dry ingredients, then cut in Crisco with a pastry cutter. Add milk and stir. The dough will begin to pull away from the sides of the bowl.
Place the dough onto a {very} well floured surface – a pastry cloth or wax paper work great! Be generous with the flour!
Knead the dough for 6 minutes then pat down until 1/2″ thick or so.
Cut out biscuits until all the dough is used.
To make a pie…take a cut out biscuit and pat it out.
Then roll it out in a circle until it’s about 1/8 inch thick.
Add 2 tablespoons of filling to the pie. Trust me on this, if you add much more the filling will come leaking out.
1. Dampen one side of the dough with a bit of water. I like to have a little cup of water nearby.
2. Fold the pie in half and press edges together.
3. Crimp the edges with a floured fork.
Carefully place a pie in a skillet of hot oil. Use tongs to gently turn when the pie is browned.
My Blessed Life
Marine Corps Creamed Ground Beef (SOS)
Ingredients:
1 - 1/2 Lb. (24 oz) of lean ground beef (80/20)
2 Tbsp. butter
1 cup chopped onion
3 Tbsp. flour
2 Tbsp. granulated garlic (or garlic powder)
4 Tbsp soy sauce
1 Tbsp. Worcestershire sauce
2 cups milk
Salt and pepper to taste
Directions:
Brown meat, drain. Back to the pan, add butter and stir.
Add chopped onions and cook until they are translucent.
Add flour, stir and cook for two to three minutes. Add garlic, soy sauce, Worcestershire sauce and mix thoroughly. Add milk and stir until it thickens.
Serve over toast, biscuits, eggs and have some Tabasco handy!
Submitted by: GySgt Joe Shirghio, USMC (Ret)
www.cooks.com
1 - 1/2 Lb. (24 oz) of lean ground beef (80/20)
2 Tbsp. butter
1 cup chopped onion
3 Tbsp. flour
2 Tbsp. granulated garlic (or garlic powder)
4 Tbsp soy sauce
1 Tbsp. Worcestershire sauce
2 cups milk
Salt and pepper to taste
Directions:
Brown meat, drain. Back to the pan, add butter and stir.
Add chopped onions and cook until they are translucent.
Add flour, stir and cook for two to three minutes. Add garlic, soy sauce, Worcestershire sauce and mix thoroughly. Add milk and stir until it thickens.
Serve over toast, biscuits, eggs and have some Tabasco handy!
Submitted by: GySgt Joe Shirghio, USMC (Ret)
www.cooks.com
SOS
INGREDIENTS:
3 pounds ground beef
1/2 pound butter
2 cups all-purpose flour
1 tablespoon chicken base paste
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon granulated garlic
1/2 gallon 2-percent milk
2 tablespoons freshly ground black pepper
1 loaf white bread, sliced
Home Fries, recipe follows
Fruit, for serving
Home Fries:
3 pounds potatoes, peeled and thinly sliced
3/4 tablespoon cooking oil
3 green bell peppers, seeded and diced
2 white onions, diced
Directions:
Brown the ground beef in a skillet over medium heat and set aside.
Melt the butter in a saucepan over low heat, being careful not to burn it. Slowly whisk in the flour to make a roux. You are looking for a thick consistency. Add the chicken base, seasoned salt and garlic. Slowly whisk in the milk. Turn the heat to high and bring to a boil. Let it boil for 2 to 3 minutes and then lower the heat to medium, whisking periodically until the mixture gets thick. Whisk in the black pepper and browned beef.
Toast the white bread and put the slices on serving plates. Ladle the SOS over the top of the toast. Serve with home fries and a piece of fruit.
Home Fries:
Put the potatoes in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown. Yield: 6 to 8 servings.
Food Network
#2 Recipe
Ingredients:
1 1/2 lb ground beef
1/2 c all purpose flour
4 c cold liquids (milk & water) see note in step #3.
Some salt & pepper, optional
SERVE OVER TOAST AND/OR MASHED POTATOES.
Directions Step-By-Step:
1. Brown ground beef in a large skillet, stirring often. Do NOT drain.
2. Sprinkle the flour over the ground beef and stir for about 5 minutes, which will lightly brown the flour and soak up the grease.
3. Now, it's time to add the cold liquids. I personally use about 3 cups of milk & 1 cup of cold water, but this is a personal decision. If I'm low on milk, I just make up the difference in cold water.
So add the liquids and stir well.
4. Add salt & pepper, if desired. Continue cooking the gravy for a few more minutes until it thickens to your desired consistency.
If it's too thin, cook it longer.
If it's too thick, add a little more cold liquid.
5. Serve over slices of toast (the "shingles" of SOS fame; see note above) and/or mashed potatoes.
Or skip the knife and tear up the toast pieces before adding the gravy.
Just A Pinch
3 pounds ground beef
1/2 pound butter
2 cups all-purpose flour
1 tablespoon chicken base paste
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon granulated garlic
1/2 gallon 2-percent milk
2 tablespoons freshly ground black pepper
1 loaf white bread, sliced
Home Fries, recipe follows
Fruit, for serving
Home Fries:
3 pounds potatoes, peeled and thinly sliced
3/4 tablespoon cooking oil
3 green bell peppers, seeded and diced
2 white onions, diced
Directions:
Brown the ground beef in a skillet over medium heat and set aside.
Melt the butter in a saucepan over low heat, being careful not to burn it. Slowly whisk in the flour to make a roux. You are looking for a thick consistency. Add the chicken base, seasoned salt and garlic. Slowly whisk in the milk. Turn the heat to high and bring to a boil. Let it boil for 2 to 3 minutes and then lower the heat to medium, whisking periodically until the mixture gets thick. Whisk in the black pepper and browned beef.
Toast the white bread and put the slices on serving plates. Ladle the SOS over the top of the toast. Serve with home fries and a piece of fruit.
Home Fries:
Put the potatoes in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown. Yield: 6 to 8 servings.
Food Network
#2 Recipe
Ingredients:
1 1/2 lb ground beef
1/2 c all purpose flour
4 c cold liquids (milk & water) see note in step #3.
Some salt & pepper, optional
SERVE OVER TOAST AND/OR MASHED POTATOES.
Directions Step-By-Step:
1. Brown ground beef in a large skillet, stirring often. Do NOT drain.
2. Sprinkle the flour over the ground beef and stir for about 5 minutes, which will lightly brown the flour and soak up the grease.
3. Now, it's time to add the cold liquids. I personally use about 3 cups of milk & 1 cup of cold water, but this is a personal decision. If I'm low on milk, I just make up the difference in cold water.
So add the liquids and stir well.
4. Add salt & pepper, if desired. Continue cooking the gravy for a few more minutes until it thickens to your desired consistency.
If it's too thin, cook it longer.
If it's too thick, add a little more cold liquid.
5. Serve over slices of toast (the "shingles" of SOS fame; see note above) and/or mashed potatoes.
Or skip the knife and tear up the toast pieces before adding the gravy.
Just A Pinch
Balloon Wine
INGREDIENTS:
1 (2 1/2 ounce) package active dry yeast
4 cups sugar
1 (12 ounce) can frozen juice concentrate, without sweeteners
3 1⁄2 quarts cold water
DIRECTIONS:
You will also need: 1 gallon glass jug (I guess you can use plastic, but I never did); 1 extra large latex balloon and a sturdy rubber band; 1-2 empty wine bottles or bottles of choice.
Combine the yeast, sugar and juice in a gallon jug.
Fill the jug the rest of the way with cold water.
Rinse out the balloon, and fit it over the opening of the jug.
Secure the balloon with a rubber band.
Place jug in a cool dark place.
Within a day you will notice the balloon starting to expand.
As the sugar turns to alcohol, the released gas will fill up the balloon.
When the balloon is deflated, the wine is ready to drink.
It takes about 6-weeks total.
Carefully pour wine into empty bottles without disturbing the sediment.
Discard the sediment.
Cork and tape the bottles closed.
The wine can be drunk now or aged, bottles on their side, for a year if you like.
But the younger it is, the yeastier it'll taste.
Food.com
1 (2 1/2 ounce) package active dry yeast
4 cups sugar
1 (12 ounce) can frozen juice concentrate, without sweeteners
3 1⁄2 quarts cold water
DIRECTIONS:
You will also need: 1 gallon glass jug (I guess you can use plastic, but I never did); 1 extra large latex balloon and a sturdy rubber band; 1-2 empty wine bottles or bottles of choice.
Combine the yeast, sugar and juice in a gallon jug.
Fill the jug the rest of the way with cold water.
Rinse out the balloon, and fit it over the opening of the jug.
Secure the balloon with a rubber band.
Place jug in a cool dark place.
Within a day you will notice the balloon starting to expand.
As the sugar turns to alcohol, the released gas will fill up the balloon.
When the balloon is deflated, the wine is ready to drink.
It takes about 6-weeks total.
Carefully pour wine into empty bottles without disturbing the sediment.
Discard the sediment.
Cork and tape the bottles closed.
The wine can be drunk now or aged, bottles on their side, for a year if you like.
But the younger it is, the yeastier it'll taste.
Food.com
Moist Faux Champagne
Ingredients:
2 liter ginger ale
1 can pineapple juice (46 ounces)
1 bottle white grape juice (64 ounces)
Directions:
Keep ingredients chilled until ready to use. Mix together and serve.
For an added twist, add 750 ml of raspberry-flavored vodka.
Source:Nathaniel Colson
Taste Book
2 liter ginger ale
1 can pineapple juice (46 ounces)
1 bottle white grape juice (64 ounces)
Directions:
Keep ingredients chilled until ready to use. Mix together and serve.
For an added twist, add 750 ml of raspberry-flavored vodka.
Source:Nathaniel Colson
Taste Book
Split Pea Soup with Caramelized Onions
SPLIT-PEA SOUP WITH CARAMELIZED ONIONS AND CUMINSEED
Can be prepared in 45 minutes or less.
Ingredients:
1 cup dried split peas
1/2 teaspoon dried basil, crumbled
1 bay leaf
2 cups water
2 cups chicken broth
2 cups chopped onion
1/2 teaspoon cuminseed
3 tablespoons olive oil
Directions:
In a large heavy saucepan simmer peas, basil, and bay leaf in water and
broth, covered partially, until peas are tender, about 35 minutes, and
discard bay leaf.
While peas are cooking, in a heavy skillet sauté onion and cuminseed in
oil over moderately high heat, stirring, until golden brown.
In a blender puree soup in batches until just smooth and transfer to a
bowl. Stir in onion mixture and salt and pepper to taste.
Makes about 4 cups.
Pennsylvania Dutch Potato Stuffing
INGREDIENTS:
1 large onion
4 stalks celery
3 tablespoons butter
2 cups bread cubes
2 eggs, beaten
3 cups mashed potatoes (leftovers are fine)
1 cup chicken broth
salt and pepper
DIRECTIONS:
Preheat oven to 350 degrees.
Finely chop the onion and celery.
Saute onion and celery in butter.
Add bread cubes, beaten eggs, chicken broth, salt and pepper.
Add mashed potatoes.
Bake in a casserole dish for 30 minutes, until golden brown on top.
Food.com
1 large onion
4 stalks celery
3 tablespoons butter
2 cups bread cubes
2 eggs, beaten
3 cups mashed potatoes (leftovers are fine)
1 cup chicken broth
salt and pepper
DIRECTIONS:
Preheat oven to 350 degrees.
Finely chop the onion and celery.
Saute onion and celery in butter.
Add bread cubes, beaten eggs, chicken broth, salt and pepper.
Add mashed potatoes.
Bake in a casserole dish for 30 minutes, until golden brown on top.
Food.com
Poor Man's "Shrimp" Cocktail
Ingredients:
SERVINGS: 8
1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
1/4 cup kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved crosswise
2 1-pound heads of cauliflower, cored, trimmed into 2" florets
Cocktail sauce
Preparation:
Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard.
Return liquid to a rolling boil.
Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5–10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely.
DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.
Recipe by The Black Sheep in Richmond VA
Tuesday, November 10, 2015
French Onion Soup
Outback Steakhouse Copycat Recipe
Ingredients:
2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
1/2 cup cold water
1 cup heavy cream
1 1/2 cups shredded Colby-Monterey Jack cheese
Directions:
In a large, heavy pot over medium heat, bring 2 quarts water to a boil.
Stir in bouillon cubes and let boil 10 minutes, until dissolved.
Place onions in boiling water, reduce heat and simmer 30 minutes.
Stir in salt and pepper and simmer 30 minutes more.
Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions.
Simmer 30 minutes more. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated.
Thin with water if necessary.
Serve hot, garnished with croutons, if desired.
J.P.'s Big Daddy Biscuits
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
AllRecipes.com
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
AllRecipes.com
Chipotle Jalapeño Poppers
INGREDIENTS:
1 package (8 oz) cream cheese, softened
2 cups shredded Cheddar cheese (8 oz)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile pepper powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
1 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1 egg
1 cup Progresso™ plain bread crumbs
Vegetable oil for deep frying
DIRECTIONS:
In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.
Tablespoon.com
1 package (8 oz) cream cheese, softened
2 cups shredded Cheddar cheese (8 oz)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile pepper powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
1 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1 egg
1 cup Progresso™ plain bread crumbs
Vegetable oil for deep frying
DIRECTIONS:
In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.
Tablespoon.com
St. Louis Style Toasted Ravioli
INGREDIENTS:
1 (16 ounce) package beef ravioli (fresh or frozen -thaw if frozen)
2 large eggs, beaten
1⁄4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil (See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels
DIRECTIONS:
Prep:
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle.
(CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON’T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
Cook:
Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren’t sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
Serve HOT with you favorite marinara or spaghetti sauce!
Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don’t want them to burn!
www.food.com
1 (16 ounce) package beef ravioli (fresh or frozen -thaw if frozen)
2 large eggs, beaten
1⁄4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil (See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels
DIRECTIONS:
Prep:
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle.
(CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON’T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
Cook:
Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren’t sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
Serve HOT with you favorite marinara or spaghetti sauce!
Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don’t want them to burn!
www.food.com
Upper Peninsula Pasties
Ingredients:
2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional
Directions:
In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.
Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.
www.tasteofhome.com
2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional
Directions:
In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.
Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.
www.tasteofhome.com
Monday, November 9, 2015
Fried Apple Pies
Ingredients:
Dough:
2 1/2 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup shortening
3/4 cup buttermilk
Apple Filling:
1 (5-oz.) package dried apples
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
Cinnamon Sugar:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Vegetable oil
Preparation:
1. Prepare Dough: Stir together flour and sugar. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Shape dough into a disk; wrap in plastic wrap. Chill 12 to 24 hours.
2. Meanwhile, prepare Filling: Bring apples and water to cover (about 3 1/2 cups) to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove from heat; cover and let stand 1 hour.
3. Drain apples; place in a large bowl. Coarsely mash apples with 2 Tbsp. granulated sugar and next 4 ingredients. (A pastry blender does a great job.) Cover and chill 12 to 24 hours.
4. Prepare Cinnamon Sugar: Stir together 1/4 cup granulated sugar and 1 Tbsp. cinnamon.
5. Pour oil to depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Turn dough out onto a lightly floured surface. Divide into 18 portions; shape into balls. Flatten into 3-inch circles; roll into 5-inch circles. Working with 1 circle at a time, spoon 1 Tbsp. filling into center of each circle; brush edge with water. Fold dough over filling. Press edges with a fork to seal.
6. Fry, in batches, in hot oil 3 to 4 minutes or until golden. Transfer to a paper towel-lined baking sheet. Sprinkle both sides of hot pies with cinnamon sugar.
Pam Lolley
AUGUST 2013
MyRecipes.com
Dough:
2 1/2 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup shortening
3/4 cup buttermilk
Apple Filling:
1 (5-oz.) package dried apples
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
Cinnamon Sugar:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Vegetable oil
Preparation:
1. Prepare Dough: Stir together flour and sugar. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Shape dough into a disk; wrap in plastic wrap. Chill 12 to 24 hours.
2. Meanwhile, prepare Filling: Bring apples and water to cover (about 3 1/2 cups) to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove from heat; cover and let stand 1 hour.
3. Drain apples; place in a large bowl. Coarsely mash apples with 2 Tbsp. granulated sugar and next 4 ingredients. (A pastry blender does a great job.) Cover and chill 12 to 24 hours.
4. Prepare Cinnamon Sugar: Stir together 1/4 cup granulated sugar and 1 Tbsp. cinnamon.
5. Pour oil to depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Turn dough out onto a lightly floured surface. Divide into 18 portions; shape into balls. Flatten into 3-inch circles; roll into 5-inch circles. Working with 1 circle at a time, spoon 1 Tbsp. filling into center of each circle; brush edge with water. Fold dough over filling. Press edges with a fork to seal.
6. Fry, in batches, in hot oil 3 to 4 minutes or until golden. Transfer to a paper towel-lined baking sheet. Sprinkle both sides of hot pies with cinnamon sugar.
Pam Lolley
AUGUST 2013
MyRecipes.com
Stuffed Pepper Soup
Ingredients:
2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Stuffed Pepper Soup in Taste of Home October/November 1996, p51
Stuffed Cabbage Soup
Ingredients:
1 tbsp olive oil
1 lb of lean ground beef
2 cloves of garlic, minced
1/2 small yellow onion, diced
Kosher salt and black pepper (go heavy on the pepper)
1 tsp dried basil
1/8 tsp cayenne pepper
1 tbsp worcestershire sauce
1 small head of green cabbage, chopped
20 oz crushed tomatoes
1 c beef stock
2.5 c water
1/2 c white rice
Directions:
Heat olive oil in a Dutch oven or heavy bottomed pot
Add meat and cook, breaking it up as you stir it.
Add garlic and onions, continue to cook until the meat is no longer pink
Add salt, pepper, cayenne, basil, worcestershire; stir.
Add cabbage and tomatoes; stir.
Add stock, water, and rice; stir. Bring to a boil and then lower to a simmer. Cover and cook 30-45 minutes. I found that after 45 minutes my cabbage could have used a little more time to cook down, so I will cook it longer before serving next time.
Serve with rye bread.
I Was Born To Cook - Mary Ellen's Cooking Creations
Mamma's Pimento Cheese
Ingredients:
1 4-ounce jar diced pimentos
3 ounces cream cheese, softened
3/4 cup mayonnaise (we use Duke’s, but any will do)
4 tablespoons sour cream
1/8 sweet onion, shredded (shred till it’s pulpy and keep the juice)
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
8 ounces medium Cheddar Cheese or hoop cheese (we use Wisconsin Red Hoop) (see note)
4 ounces Vermont white Cheddar
6 ounces sharp, nutty white aged Cheddar such as Costco Lake Country
2 ounces Cabot Extra Sharp Cheddar (yellow)
¾ tablespoon chopped chives
Instructions:
Drain pimentos in a very fine strainer.
Place the cream cheese in the bowl of an electric mixer, and beat until fluffy. Add the mayonnaise and blend. Add the sour cream and blend. Add the onion with juice and blend. Add salt, peppers, Worcestershire sauce and garlic powder and blend thoroughly.
Shred the hoop and Cheddar cheeses and mix together in a very large bowl. Pour cheese mixture over the shredded cheeses and stir gently until all the cheese is moist and the spread has a uniform appearance. Stir in strained pimentos and chives.
Cover and refrigerate for at least 4 hours (see note). Use it as a spread on crackers, pita bread, celery—practically anything. And don’t forget to grill yourself a sandwich and have it with tomato soup.
Notes:
Please don’t buy pre-shredded cheese (You really won’t like the results as much—I promise.)
It’s best to let pimento cheese refrigerate for at least four hours. Overnight the consistency will firm considerably. It will keep in your refrigerator for weeks, but never lasts that long in ours. I give it out in small Ziploc containers to family and friends.
BookClubCookbook.com
Shepherd's Pie (Cottage Pie)
Ingredients:
3 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 pounds ground beef and/or lamb (see note)
2 tablespoons all-purpose flour (see note)
1 ½ cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried Italian seasoning (or thyme or oregano)
1 tablespoon chopped fresh parsley
¼ teaspoon ground cinnamon
Pinch of ground nutmeg
1 bay leaf
2 pounds mashing potatoes (use your favorite potatoes)
½ cup (1 stick) butter
1 tablespoon milk
Instructions:
Heat half of the oil in a large saucepan and add the onions, garlic and carrots. Cook over a moderate heat until softened. Set aside.
Add remaining oil to the pan, add the meat and cook until lightly colored, approximately 7 minutes. Sprinkle with the flour, stir, and cook for an additional minute.
Add the broth, tomato paste, Worcestershire sauce, seasoning, parsley, cinnamon, nutmeg, and bay leaf and stir. Add the onion mixture, stir and bring to boil, then gently simmer over a low heat for 45 minutes. Add a little more broth if it becomes dry.
Remove bay leaf.
Preheat oven to 350°F. Peel the potatoes and cut into 1-inch pieces. Place potatoes into a large saucepan of salted water and bring to boil. Cook over moderate heat for 15-20 minutes or until soft.
Drain potatoes, return them to the pan, add butter, and mash with a little milk. The mash needs to remain firm. Beat with a wooden spoon to make potatoes fluffy.
Spoon the meat filling into a lasagna size pan. Spread the mash over the top. Fluff the mash with a fork. Bake for 35-40 minutes or until the topping is golden.
BookClubCookbook.com
Sunday, November 8, 2015
Schrafft's Butterscotch Sauce
Ingredients:
1 cup light brown sugar, packed
½ cup light corn syrup
2 tablespoons unsalted butter
1/8 teaspoon salt
½ cup heavy cream
½ teaspoon vanilla extract
Instructions:
In a heavy, medium-sized saucepan, combine the brown sugar, corn syrup, butter, and salt over medium heat. Bring to a boil, stirring constantly.
When the mixture begins boiling at the edge of the pot, stop stirring. Bring to rolling boil and allow to boil for 1 minute.
Remove from heat. Pour in the cream and stir well. Stir in the vanilla.
The sauce may be served hot, warm or at room temperature. If it gets a little grainy or lumpy, reheat gently and stir vigorously with a whisk.
Notes:
To make the classic Schrafft's Butterscotch Sundae, Schrafft’s recommends using Häagen-Dazs ice cream and Blue Diamond roasted, salted almonds. Chop the nuts coarsely and use about a heaping tablespoon on each sundae. Need I say that whether you prefer chocolate, vanilla or coffee ice cream, the sauce and nuts are a sensational topping for any of these flavors.
BookClubCookbook.com
Schrafft's Hot Fudge Sauce
Makes 1 scant cup
The sauce can be reheated or kept hot, preferably in the top of a double boiler.
Ingredients:
2 tablespoons non-alkalized cocoa (such as Hershey's brown label)
1/4 cup sugar
3/4 cup heavy cream
1/2 cup light corn syrup
1 ounce bittersweet chocolate, chopped
1 tablespoon salted butter
Few drops malt vinegar
1/2 teaspoon pure vanilla extract
Directions:
In a heavy saucepan, mix together until smooth, the cocoa, sugar, and 1/4 cup of heavy cream.
Stir in the remaining 1/2 cup of cream, the light corn syrup, chopped chocolate, butter, and a few drops of malt vinegar.
Bring to a boil, stirring constantly. Boil over medium heat for 7 to 8 minutes, or until the mixture reaches 220 to 225 degrees on a candy thermometer.
Remove from the heat, stir in the vanilla, then allow to rest about 3 minutes.
TheFoodMaven
Boiled Dressing
INGREDIENTS:
1⁄4 cup cider vinegar
1⁄4 cup water
3 egg yolks
2 tablespoons sugar
1 teaspoon colman's dry mustard
1 tablespoon all-purpose flour
1⁄8 teaspoon cayenne pepper
1 teaspoon sea salt
1⁄2 teaspoon pepper
2 tablespoons unsalted butter
1⁄2 cup heavy cream
DIRECTIONS:
Pour the vinegar and water into a saucepan and bring to a boil.
Put the egg yolks in a small mixing bowl and stir in the sugar, mustard, flour, cayenne, salt, and pepper.
Very slowly, pour the boiling vinegar/water into the egg yolk mixture, a small amount at a time, whisking well to make sure the vinegar/water mixture and the egg yolk mixture combine - you don't want the eggs to cook.
Pour the dressing back into the saucepan and cook, stirring constantly, over medium heat until it thickens and begins to bubble.
Remove from the heat and add the butter, whisking until it is melted and absorbed into the dressing. Whisk in the cream and cool completely.
Cover and refrigerate. Will keep for 2 weeks.
* This was used as a mayonnaise or to dress salads.
Edna Lewis and Scott Peacock
1⁄4 cup cider vinegar
1⁄4 cup water
3 egg yolks
2 tablespoons sugar
1 teaspoon colman's dry mustard
1 tablespoon all-purpose flour
1⁄8 teaspoon cayenne pepper
1 teaspoon sea salt
1⁄2 teaspoon pepper
2 tablespoons unsalted butter
1⁄2 cup heavy cream
DIRECTIONS:
Pour the vinegar and water into a saucepan and bring to a boil.
Put the egg yolks in a small mixing bowl and stir in the sugar, mustard, flour, cayenne, salt, and pepper.
Very slowly, pour the boiling vinegar/water into the egg yolk mixture, a small amount at a time, whisking well to make sure the vinegar/water mixture and the egg yolk mixture combine - you don't want the eggs to cook.
Pour the dressing back into the saucepan and cook, stirring constantly, over medium heat until it thickens and begins to bubble.
Remove from the heat and add the butter, whisking until it is melted and absorbed into the dressing. Whisk in the cream and cool completely.
Cover and refrigerate. Will keep for 2 weeks.
* This was used as a mayonnaise or to dress salads.
Edna Lewis and Scott Peacock
Salsa
Ingredients:
12 lrg tomatoes peeled and cored
3 bell pepper (remove stem and seeds)
3 med. onions (peeled and quartered)
10 cloves garlic (peeled)
5 to 8 peppers (jalapeños) with seeds
*Chop in processor leave chunky
Add:
1 tbs chili powder
3/4 c vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent (MSG)
Directions:
Add all together and boil for 30 minutes.
Put in jars. Put lids on and turn jars over on top of lids, for 30 minutes then flip right side up.
The jars will seal as they cool down. Makes 7 to 9 pints.
The Best Recipes of All Time
12 lrg tomatoes peeled and cored
3 bell pepper (remove stem and seeds)
3 med. onions (peeled and quartered)
10 cloves garlic (peeled)
5 to 8 peppers (jalapeños) with seeds
*Chop in processor leave chunky
Add:
1 tbs chili powder
3/4 c vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent (MSG)
Directions:
Add all together and boil for 30 minutes.
Put in jars. Put lids on and turn jars over on top of lids, for 30 minutes then flip right side up.
The jars will seal as they cool down. Makes 7 to 9 pints.
The Best Recipes of All Time
Chicken Salad with Cooked Dressing
Serves 6
Ingredients:
3 chicken breasts
1 cup chicken broth
1 lemon
3 celery stalks
1 bay leaf
2 eggs
2/3 cup sugar
2 tablespoons flour
1/2 cup white wine vinegar
1/2 cup water
1/2 teaspoon salt
2 tablespoons butter
1/2 cup slivered almonds
3 tablespoons finely chopped parsley
Directions:
1. Place the chicken breasts in a large saucepan that fits the breasts in one layer and pour over the broth. Squeeze the lemon juice into the pot, then drop in the juiced skin. Break up one celery stalk and add it to the pan with the bay leaf. Add enough water to cover the chicken breasts if needed, then place over high heat and bring the liquid to a boil. Reduce the heat to low, cover the pan, and simmer until the chicken is cooked through (165 degrees F. internal temperature), about 10 to 12 minutes. Remove the chicken breasts to a plate to cool.
2. Make the dressing while the chicken is cooling. Beat the eggs in a medium sized saucepan, then beat in the sugar. Stir the flour into the water to make a paste, then add it to the eggs. Add the vinegar and salt and stir to fully combine. Cook over medium heat, stirring constantly, until the dressing thickens to the consistency of runny pudding. Pull the pot of the heat, and stir in the butter, a small piece at a time, until each piece is melted before adding the next. Set aside to cool slightly.
3. Finely chop the remaining two stalks of celery and place in a large bowl. Dice the chicken into small pieces and add the bowl with the almonds and parsley and stir to combine. Spoon in the dressing a bit at a time and stir to coat the chicken until you have a consistency that suits you. You may personally not want to use all the dressing.
4. Season with salt and pepper to taste, cover and chill until ready to serve. The salad will keep for two days.
The Christian Science Monitor
The Best Hot Chocolate
Makes 4 to 6 servings
Ingredients:
3 cups whole milk
1 cup half-and-half cream
¼ cup good-quality Dutch-process cocoa powder
½ cup sugar
¼ teaspoon ground cinnamon
¼ teaspoon pure vanilla extract
Preparation:
Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
Meanwhile, stir together the cocoa powder, sugar and cinnamon. A few teaspoons at a time, stir enough hot milk into the cocoa mixture to make a smooth paste. Scrape cocoa mixture into saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in vanilla.
Pour into small serving cups and place 4 mini-marshmallows on each serving, or spritz them with whipped cream. Serve immediately.
Gale Gand
Cinnamon Fritters
Ingredients:
1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying
Directions:
Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365º F.Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.
In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.
Stir everything until just combined.
Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.
Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.
Recipe adapted from Emeril
1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying
Directions:
Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365º F.Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.
In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.
Stir everything until just combined.
Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.
Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.
Recipe adapted from Emeril
Saturday, November 7, 2015
Pumpkin Cake Roll
Ingredients:
3 eggs
¾ cup sugar
2/3 cup canned pumpkin
½ teaspoon almond extract
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
1 tablespoon plus 1 cup confectioners' sugar, divided
6 ounces reduced-fat cream cheese, cubed
1 teaspoon butter
½ teaspoon vanilla extract
Directions:
Line a 15-inch x 10-inch x 1-inch baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract.
Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
Unroll cake; spread filling evenly over cake to within ½ inch of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
Yield: 12 servings.
Southern Stewed Potatoes
Ingredients:
6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter
Instructions:
Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
Bring to a boil (you want the potatoes cooked until they are just fork tender, not falling apart.
After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
Add more flour if you want it thicker, or more water if you want it thinner.
Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease).
Season to taste.
MamaPeggy.com
6-8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (optional)
1 pinch onion flakes
2 tablespoons flour
½ cup water
½ cup milk
3 tablespoons butter
Instructions:
Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
Bring to a boil (you want the potatoes cooked until they are just fork tender, not falling apart.
After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
Add more flour if you want it thicker, or more water if you want it thinner.
Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease).
Season to taste.
MamaPeggy.com
South Louisiana Cornbread Dressing
The Cornbread:
3 tablespoons bacon drippings or butter
2 large eggs
1-1/2 cups corn meal
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1-1/4 cups buttermilk
Preheat oven to 450°F. Put the bacon drippings/butter in a 9x13-inch baking dish and put it in the oven while it is preheating. It will melt while you're mixing up the batter.
Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings/butter then pour it into the batter and stir to combine. Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away from the sides of the pan. Make the cornbread a day before you intend to make your dressing.
Leave it out, uncovered, overnight.
The Dressing:
1 9x13-inch pan of cornbread, crumbled
10 pieces white or whole wheat bread, heels are good (left out overnight)
1/2 teaspoon freshly ground black pepper
3 large stalks celery, chopped
1 large onion, chopped (2-1/2 to 3 cups)
1 large green pepper, chopped
3/4 cup butter (1-1/2 sticks)
4 cups chicken broth, canned or homemade
3 large eggs, slightly beaten
2 tsp poultry seasoning
1/2 tsp rubbed sage
Preheat oven to 375°F.
Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). Combine the vegetables with the bread crumbs and mix well. Melt the butter and add it and the beaten eggs, chicken broth and stir. (You may need a little more chicken broth – its better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add poultry seasoning, rubbed sage, black pepper, and mix thoroughly.
Bake 15 minutes then stir dressing from the sides of the pan into the rest so that it cooks uniformly. Recheck the seasonings, adding more if necessary. Bake until browning on sides and top and center has set.
South Louisiana Cuisine
Shrimp Cocktail Sauce
INGREDIENTS:
2 tablespoons prepared horseradish
3⁄4 cup ketchup
3 tablespoons chili sauce (like Heinz)
2 tablespoons fresh lemon juice
DIRECTIONS:
Mix all of the ingredients.
Keep refrigerated until ready to serve.
www.food.com
2 tablespoons prepared horseradish
3⁄4 cup ketchup
3 tablespoons chili sauce (like Heinz)
2 tablespoons fresh lemon juice
DIRECTIONS:
Mix all of the ingredients.
Keep refrigerated until ready to serve.
www.food.com
Tuna Casserole
Ingredients:
1 (16 oz) package macaroni noodles
2 cans (10 1/4 oz each) cream of mushroom soup
2 cans (6 oz each) tuna, drained and flaked
1 tablespoon dried minced onions (less for a blander taste)
salt and pepper to taste
1/3 stick margarine or butter, melted
1 cup dry bread crumbs
Cook macaroni noodles as directed on package and drain.
Mix noodles with soup, tuna and seasonings. Pour into a buttered 2 quart casserole dish.
Stir together melted margarine and bread crumbs till the crumbs are evenly coated. Sprinkle over casserole.
Bake at 350 for 30 minutes or microwave for 20 mins at medium-high.
VARIATIONS:
- For a creamier casserole add half a soup can of milk.
- You can also use egg noodles instead of macaroni noodles.
- You can also add a small can of drained baby peas to the casserole.
Recipe Link
1 (16 oz) package macaroni noodles
2 cans (10 1/4 oz each) cream of mushroom soup
2 cans (6 oz each) tuna, drained and flaked
1 tablespoon dried minced onions (less for a blander taste)
salt and pepper to taste
1/3 stick margarine or butter, melted
1 cup dry bread crumbs
Cook macaroni noodles as directed on package and drain.
Mix noodles with soup, tuna and seasonings. Pour into a buttered 2 quart casserole dish.
Stir together melted margarine and bread crumbs till the crumbs are evenly coated. Sprinkle over casserole.
Bake at 350 for 30 minutes or microwave for 20 mins at medium-high.
VARIATIONS:
- For a creamier casserole add half a soup can of milk.
- You can also use egg noodles instead of macaroni noodles.
- You can also add a small can of drained baby peas to the casserole.
Recipe Link
Down-Home Green Beans and Potatoes
1-1/2 lbs. fresh green beans
8 slices bacon, quartered
1 sm. onion, chopped
5 c. water
1 tsp. salt
1/2 tsp. pepper
1-1/2 c. cubed red potatoes
Wash beans. Trim ends and remove strings. Cut into 1 1/2-inch slices; set aside.
Fry bacon until crisp in a Dutch oven. Remove bacon and set aside.
Saute onion in drippings until tender. Add water to cover.
Bring to a boil; add bacon, beans, salt, pepper and return to a boil.
Cover and simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are tender. Drain.
Yield: 6 servings.
Nancy's Kitchen
Friday, November 6, 2015
Muffaletta Sandwich
6-8 servings (give or take)
Ingredients:
5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
3 ounces pitted Calamata olives (1/2 cup), sliced
2 1/2 teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch of dried thyme
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil
1 large loaf seeded Italian bread (about 1 1/4 pounds), split
1/4 pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
1/4 pound sliced Genoa salami
1/4 pound sliced mortadella
1/4 pound sliced mild provolone cheese
Pepperoncini (for serving)
Instructions:
In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for one hour.
Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to two hours. Cut the sandwich into 8 pieces and serve pepperoncini on the side.
Note: The recipe can be prepared through Step 1 and refrigerated for up to 2 days. The wrapped muffaletta can be kept at room temperature for 2 hours.
Father's Day Dagwood Sandwich
Start to finish: 20 minutes
Servings: 1
1/4 cup cider vinegar
2 tablespoons sugar
Hefty pinch kosher salt
1/4-inch thick slice red onion, separated into rings
2 slices soft deli-style rye bread
1 slice soft dark pumpernickel bread
Light mayonnaise
Deli mustard
Thousand Island or Russian dressing
2 slices deli-sliced turkey
2 slices deli-sliced ham
2 slices provolone cheese
2 tablespoons sliced roasted red pepper, patted dry
2 large leaves romaine lettuce
2 slices pastrami
2 slices Swiss cheese
3 slices crisp-cooked bacon
2 slices tomato
2 tablespoons sliced banana peppers
2 large green olives
In a medium microwave-safe bowl, combine the vinegar, sugar and salt. Microwave on high until simmering, 30 to 45 seconds, then stir to dissolve the sugar. Add the onion rings, stir, cover and set aside for 10 minutes.
Meanwhile, arrange the 2 slices of rye and 1 slice of pumpernickel on the counter. Spread 1 slice rye with light mayonnaise, spread the second slice of rye with deli mustard, then spread the slice of pumpernickel with Thousand Island or Russian dressing.
Start assembling the sandwich with a slice of rye on the bottom. Top with the turkey, ham, provolone and roasted red peppers, in that order. Top with 1 of the leaves of romaine, folding it as needed to fit the sandwich. Add the slice of pumpernickel bread, then top that with the pastrami, Swiss cheese and bacon. Top the bacon with the second leaf of romaine, again folding to fit. Top with the tomato slices and banana peppers.
Drain the onions and pat dry with paper towels. Layer the onions over the sandwich and top with the second slice of rye. Cut the whole sandwich in half, placing a large toothpick topped with an olive into each side to hold it together.
The News-Herald
Hot Pastrami Sandwich
INGREDIENTS:
2 lbs cooked and thinly sliced beef pastrami
4 -8 slices havarti cheese
coarse grind mustard (optional)
dill pickle slices (optional)
thinly sliced onion (optional)
8 -16 slices artisan rye bread or 4 -8 sandwich buns
1 cup beef broth
DIRECTIONS:
Simmer pastrami in broth until hot.
Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
Add cheese, mustard, pickles, and onions to taste.
Grill sandwich until toasty and crisp if desired.
Serve warm with chips if desired.
Barb Lau - Food.com
2 lbs cooked and thinly sliced beef pastrami
4 -8 slices havarti cheese
coarse grind mustard (optional)
dill pickle slices (optional)
thinly sliced onion (optional)
8 -16 slices artisan rye bread or 4 -8 sandwich buns
1 cup beef broth
DIRECTIONS:
Simmer pastrami in broth until hot.
Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large.
Add cheese, mustard, pickles, and onions to taste.
Grill sandwich until toasty and crisp if desired.
Serve warm with chips if desired.
Barb Lau - Food.com
Thursday, November 5, 2015
Spaghetti with Meat Sauce- Authentic Italian Style
Ingredients:
1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
1/2 medium yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired
freshly, finely grated Romano and Parmesan cheese or Mizithra cheese for serving
Directions:
In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces).
Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation).
Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
Recipe Source: Cooking Classy
Chili
INGREDIENTS:
2 lbs lean ground beef (or venison)
1 onion, very finely chopped or 1 heaping T. onion powder
1 clove garlic, chopped
1 (8 ounce) can tomato sauce
1 cup tomato soup, undiluted (or add another can of tomato sauce if you don't have the soup)
1 cup water
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1⁄2 teaspoon black pepper
1⁄4 teaspoon cumin
1⁄4 teaspoon cayenne pepper
1⁄3 cup flour or 1⁄3 cup masa harina flour, mixed with
1⁄2 cup warm water
DIRECTIONS:
Saute the meat in a large skillet, until partially done.
Add the onion and garlic, cooking till onion is soft.
Stir in remaining ingredients (except for flour/water mixture).
Cover and simmer 1 hr.
Remove lid and allow some of the moisture to evaporate.
Add the flour and water mixture, and cook until thickened, about 5-10 minutes.
www.food.com
2 lbs lean ground beef (or venison)
1 onion, very finely chopped or 1 heaping T. onion powder
1 clove garlic, chopped
1 (8 ounce) can tomato sauce
1 cup tomato soup, undiluted (or add another can of tomato sauce if you don't have the soup)
1 cup water
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1⁄2 teaspoon black pepper
1⁄4 teaspoon cumin
1⁄4 teaspoon cayenne pepper
1⁄3 cup flour or 1⁄3 cup masa harina flour, mixed with
1⁄2 cup warm water
DIRECTIONS:
Saute the meat in a large skillet, until partially done.
Add the onion and garlic, cooking till onion is soft.
Stir in remaining ingredients (except for flour/water mixture).
Cover and simmer 1 hr.
Remove lid and allow some of the moisture to evaporate.
Add the flour and water mixture, and cook until thickened, about 5-10 minutes.
www.food.com
Bean and Beef Chili
INGREDIENTS:
1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro
PREPARATION:
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes.
Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil.
Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Epicurious
Shortcake
INGREDIENTS:
2 cups flour
1 cup sugar
1⁄2 cup butter
2 teaspoons baking powder
1 teaspoon salt
3⁄4 cup milk
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
To the remaining butter mixture, add the rest of the ingredients & mix well.
Pour into prepared dish & sprinkle topping over.
Bake 30-40 minutes or until toothpick inserted in center comes out clean.
Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
Note #2: Double the ingredients to make a larger (9x13) cake.
*** *** *** *** *** ***
Easy Strawberry Shortcake
1 quart sliced strawberries
1 cup sugar - mix and let sit until juicy (about 1 hour)
Directions:
Prepare cake.
Bake in greased 9- inch pan for 30-40 minutes.
Cut in half while warm and stack layers with strawberries between and on top.
Cut in squares and make individual servings. Top with sweetened whipped cream or dessert whipped topping.
Recipe Courtesy of Sweetmilk and Tea Cakes©
2 cups flour
1 cup sugar
1⁄2 cup butter
2 teaspoons baking powder
1 teaspoon salt
3⁄4 cup milk
1 teaspoon vanilla
DIRECTIONS:
Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
To the remaining butter mixture, add the rest of the ingredients & mix well.
Pour into prepared dish & sprinkle topping over.
Bake 30-40 minutes or until toothpick inserted in center comes out clean.
Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
Note #2: Double the ingredients to make a larger (9x13) cake.
*** *** *** *** *** ***
Easy Strawberry Shortcake
1 quart sliced strawberries
1 cup sugar - mix and let sit until juicy (about 1 hour)
Directions:
Prepare cake.
Bake in greased 9- inch pan for 30-40 minutes.
Cut in half while warm and stack layers with strawberries between and on top.
Cut in squares and make individual servings. Top with sweetened whipped cream or dessert whipped topping.
Recipe Courtesy of Sweetmilk and Tea Cakes©
Surprise Cinnamon Rolls
Yield: 12 servings
Time: 3½ to 4 hours, mostly unattended
*1 small potato (about 4 ounces), cut into 1-inch chunks
1½ teaspoons salt
4½ cups flour, plus more for kneading and shaping
1 cup sugar
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
¾ cup (1½ sticks) butter, at room temperature
1 large egg
Oil or butter for greasing the bowl and pan
1 tablespoon ground cinnamon
2 cups powdered sugar
3 tablespoons whole milk
1 teaspoon vanilla extract
1. Put the potato in a medium saucepan with ½ teaspoon salt and enough water to cover it by at least 1 inch. Cover the saucepan, bring to a boil, and cook until the potato is very tender, about 15 minutes. Meanwhile, combine the flour, ½ cup of the sugar, the yeast, and the remaining 1 teaspoon salt in a large bowl.
2. Drain the potato, reserving 1¼ cups of the potato-cooking liquid, and put the potato through a ricer. (Discard the potato skin.) Add ¼ cup (½ stick) of the butter to the reserved potato-cooking liquid and stir until it melts. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist—add it to the flour mixture along with the riced potato and the egg. Stir with the dough-hook attachment of a stand mixer or by hand until combined.
3. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes, adding flour as necessary to keep the dough from sticking. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise until doubled in size, about 1 hour.
4. Grease a 9- by 13-inch pan with oil or butter. Punch down the dough, then transfer it to a floured surface. With a rolling pin, roll the dough into an approximately 8- by 12-inch rectangle. Spread the remaining ½ cup (1 stick) butter over the surface of the dough. Combine the remaining ½ cup sugar with the cinnamon and sprinkle this mixture evenly over the butter. Starting from one of the long sides, roll up the dough as tightly as possible. Cut the roll into 12 one-inch slices and arrange the slices, cut side up, in the greased pan.
5. Cover the pan with a clean kitchen towel or plastic wrap, put it in a warm place, and let the rolls rise until doubled in size, about 1 hour. (At this point you can refrigerate the cinnamon rolls for up to 12 hours or overnight; let them return to room temperature before baking.)
6. Heat the oven to 350°F. Uncover the cinnamon rolls and bake until golden brown, 35 to 40 minutes. Meanwhile, whisk together the powdered sugar and milk until smooth, then whisk in the vanilla. Let the cinnamon rolls cool slightly, then drizzle the icing over them and serve warm.
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