cv cooking

Buffalo Chicken Soup

2009-01-28T11:15:00.003-05:00

We had leftover buffalo chicken cubes, so used this recipe as a basis to make soup.

Modifications:
- doubled the recipe
- substituted dehydrated onion (that we rehydrated before using)
- used evaporated milk,
.. and one full box (42 oz?) low sodium chicken broth
- used buffalo chicken instead of plain
- cut the buffalo sauce since the chicken already had the flavor
- added 1T. tabasco sauce to help with flavor
- served with a garnish:
few dots of tabasco sauce,
spoonful of chopped celery,
sprinkle of shredded cheddar cheese
(could have used bleu cheese crumbles if we'd had them)

Karl's Beef & Veggie Soup

2009-01-03T16:09:00.002-05:00

(very general instructions; approx. amounts as we had no recipe)

Part One

* 1 32-48oz. box beef broth or stock (lowest sodium possible)
* 2 T. olive oil (extra virgin olive oil is fine too)
* 1 medium red onion (yellow & white are ok too), diced
* 2-3 pounds beef (stew beef, round steak, sirloin tips, or similar), cut in cubes
* 3 cloves garlic, peeled & crushed with knife
* 1/2-1 cup red wine (merlot, burgundy, shiraz... whatever you have on hand)
...if no wine is around, use 1-2 T. vinegar (apple cider, red wine, or white vinegar)
* 2 bay leaves* 1 Tablespoons rosemary, dried (if fresh, use 3 times this amount)
* 1 teaspoon thyme, dried (if fresh, use approx. 2 times this amount)
* 1-2 teaspoons savory, dried (if fresh, use approx. 2 times this amount)
* 1 Tablespoons parsley, dried (if fresh, use 3 times this amount)
* 1/2 teaspoon peppercorns
...or 1/4-1/2 teaspoon black ground pepper (fresh ground is best)

Put one box of beef broth in crockpot. Put on lid and heat on high while proceeding with recipe.

Heat oil in large skillet until a drop or two of oil sizzle in pan. Saute onion in pan until translucent & slightly browned. Add onion to crockpot.

If more oil is needed, add 1 more T. to same skillet, and heat until water droplet sizzles. Place beef cubes in bottom of pan so that one side of them lies flat. Allow that side to brown, turn cubes and allow opposite side to brown. If any cubes have unbrowned sides, turn them to unbrowned sides. Add to crockpot. (The goal is not to cook the cubes, but rather to sear the met to keep in the juices). Depending on the amount of cubes, you may need to do 2-3 round of cubes in the pan until all cubes are browned.

There is probably enough oil left in pan- if not add 1/2 T. Saute crushed garlic, be careful not to burn! (It burns easily and quickly, but this slight toast makes a nice difference in garlic's taste). Add to crockpot, stir.

Add wine (or vinegar), and herbs/spices (rosemary, thyme, parsley, black pepper). Stir. Cover. Turn crockpot down to low and let cook 6-8 hours or until fork tender/ falling apart. Avoid lifting crockpot lid as each time it's lifted, it increases cooking time.

Part Two: 6-8 hours later...

* 1 32-48oz. box beef broth or stock (lowest sodium possible)
* 1 ... oz. can crushed tomatoes (lowest sodium possible)
- can be diced, sauce, peeled... any variety... try to keep sodium & excess water at a minimum)* 1 crockpot cooked beef (from Part One: above)
- if time allows, cool beef mixture on porch (or counter, then fridge); scrape fat from top of mixture to reduce fat intake.
* Root Veggies
- 1/2 -1 lb. carrots, cut in coins
- 4-6 ribs celery, cut in slices
- approx. 2 lbs red potatoes (white or yellow are ok too), wash & cubed with skins left on
- could add parsnips, turnips, or other root veggies if desired
* Other Veggies
- 8 oz. frozen peas
- 8 oz. frozen corn
- 8 oz. fresh green beans, ends removed and snapped in 1/2
- 8 oz. fresh sugar peas, ends removed and cut in 1/2
- 8 oz. button mushrooms, sliced
- could also add frozen lima beans, canned beans, canned artichokes, finely chopped bell pepper, grape tomatoes, zucchini slices, shredded cabbage, frozen spinach (drained) or fresh spinach (sliced)
* Can also add pre-cooked pasta, rice, barley, noodles... if desired

In large stock pot, combine beef broth. Add root veggies (carrots, potatoes... and celery), and boil for about a half hour until veggies are fork tender.

Add meat & broth from crockpot; remove bay leaves if they were whole leaves. Add can of tomatoes. Bring back to boil, then reduce heat to simmer.

Add other veggies, simmer about 1 hour to combine flavors. If desired, add additional herbs during last 1/2 hour of cooking (suggestions include: thyme, rosemary, parsley, savory, tarragon, marjoram, a bit of oregano... choose a couple, not all!). Add more fresh ground black pepper, and salt to your taste.

Can top with some fresh grated parmesan, and a bit of fresh parsley.
Can serve in bowl with a bit of provolone or soft cheese lightly browned on top.

Serve with warm rolls, and/or a salad.

Leftover soup freezes well for future meals.
Suggestion freeze either in individual serving-size containers, or in family-size meal containers; pre-portioning before freezing saves time later and reduces amount of times soup is frozen and thawed.

Books

2008-08-06T11:36:00.002-04:00

These are autobiographical books about cooking that I've found interesting.

Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
also know as Julie & Julia: My Year of Cooking Dangerously
memoir by Julie Powell
... (soon to be seen as a movie with Amy Adams & Meryl Streep)

Tender at the Bone: Growing Up at the Table
Comfort Me With Apples: More Advetures at the Table
Garlic and Sapphires: The Secret Life of a Critic in Disguise
by Ruth Reichl, editor-in-chief of Gourmet magazine
... includes recipes throughout the narrative

Rustic Tart (easier than pie ;-)

2008-06-03T12:56:00.006-04:00

-- also known as "gallette" or "free-form tart"

Use pre-made pie crust rounds. (or make your own if you have time; I'm terrible at pie crusts, so I buy).

Lay a round on a piece of parchment on a baking sheet. (I fold up the edges of the parchment about 1" all the way around, so if the filling leaks, it has less likelihood to be on the oven bottom.)

Toss about 3 cups of fresh or frozen fruit** with zest & juice of one lemon, then with 2 T. cornstarch and 1/4-1/3 c. sugar.

On pie crust round, place fruit in circle about 1" from edge. Dump any remaining liquid-sugar mixture over the top.

Fold up edges, slightly folding as you go and wetting underside of fold with a bit of water so it will stay put. Brush pie crust edges of finished tart with melted butter (or one beaten egg). Sprinkle crust (and middle if you want) liberally with turbinado sugar, and/or sliced almonds or ground nuts. Bake in preheated 400-425 degree oven for 15-20 minutes, or until crust is browned.

If liquid ran out of pie, scoop it off the parchment & discard.

Let tart cool on pan for about ten minutes. Then slide to a cooling rack for the remainder of cooling.

It will be softer if stored in plastic container with tight lid; it will be a bit more crispy if left on counter & covered loosely with parchment.

Easy and yummy. Great with vanilla bean ice cream (like Breyers or homemade) or frozen Cool Whip! Can be drizzled with chocolate, caramel, a contrasting pureed fruit, or melted ice cream.

NOTE:
-- If using dried fruit, I use a small amount and place it on the crust first, then pile the other fruit with lemon & cornstarch on top; this helps semi-hydrate the dried fruit.
-- If using frozen fruit, the tarts tend to leak more, but the fruit melds together better.
-- If using fresh fruit, unless is overly ripe, it will tend to retain it's original shape more and leak less.

Of course lime could be substituted for lemon.
And I wonder what orange or grapefruit would be like??!

** fruit or any fruit combination you want; the possibilities are endless

We've tried:
frozen blueberry
frozen red raspberry
frozen blueberry- red raspberry
blueberry, red raspberry, strawberry, blackberry, dried mango
dried peach, fresh apricot, red raspberry,
dried peach, fresh nectarine, red raspberry
fresh nectarine, blueberry, lemon
fresh apricot, red raspberry, lime
fresh plum, nectarine

We plan to try:
fresh peach, fresh blueberry
dried grape/raisin, fresh apple, AND cinnamon-sugar (in place of plain sugar)
frozen cranberry, fresh apple, maybe orange juice & zest?
fresh strawberry- fresh rhubarb (but may need to use tapioca to thicken?)

Our camera is lost, so here's some similar sweet & savory recipe examples from online sources:(Click on a number to get the link) 1, 2, 3, 4, 5, 6, 7, 8, 9

The Wonderful World of... Food!

2008-05-22T15:33:00.003-04:00

In my hunt for a recipe using ligonberry sauce that I had purchased at IKEA. I came across an incredible wealth of delicious-looking recipes from the Walt Disney World Resorts. In case you are interested, check here and here and here and here and here and here. Many of these are not your average recipes! Enoy! ;-)

Mini Cheesecakes with Wine Gelee

2008-03-02T23:49:00.004-05:00

Also made for the "late notice leaders' meeting".... it was a sort of wine & cheese soiree, so this fit the occasion.

Mini Cheesecakes with Wine Gelee

-- made in this pan; so they were bite-sized instead of the "mini' described in recipe.
-- recommendation: don't move cheesecakes in oven for 10 minutes or so until they are completely set.
-- used only three wines: rose, orange muscat, pinor noir
-- had leftover gelatin, so added equal amounts to the wines until it was gone.

Irish Coffee Cheesecake

2008-03-02T16:26:00.005-05:00

Made for "late notice leaders' meeting" at Jeff & Adrienne's house.
It has a great coffee flavor.

Irish Coffee Cheesecake

-- can substitue milk for irish whiskey if you don't have it. (other whiskeys will work too)
-- espresso powder can be found at Carfagna's on 161 and Italian groceries (maybe even Italian section of regular grocery?)
-- used Watkins double strength vanilla (the best!)
-- used Kaluha coffee liqueur, but there are many other varieties, including one by Starbucks.(these are available in miniature bottles, if you only need it for the recipe!)
-- found non-iced oatmeal cookies- the crisp variety- at Kroger (HoneyMaid by Nabisco- same as the graham crackers)
-- to garnish: used Trader Joe's chocolate covered coffee beans and a light dusting of crushed espresso powder

Artichoke & Cheese Tart(s)

2008-02-25T03:47:00.000-05:00

Several people have showed interest in the small-size veggie tarts that we brought for the bake sale Saturday. Below is a link to the original recipe and a list of my modifications:

http://www.cwinters.com/recipes/artichoke_and_cheese_tart.html

1. Use pre-made pastry/ pie dough. Cut to fit in eight, small-size tart pans (available at Sur La Table, Tuesday Morning, etc). After pastry is in tins, sprinkle dough with garlic powder.

2. Make filling as directed. Fill tart pans. Add a bit of extra gorgonzola & rosemary in the center of each tart. Sprinkle shreds of sharp cheddar around the edges.

3. Due to the smaller size, reduce the oven temp by 25 degrees and set oven timer to 15 minutes. If not done, be sure to check every 3 minutes after the intial 15.

Similar recipes are available for veggies tarts with cauliflower & broccoli, watercress, spinach, or red pepper.

Double Chocolate NY-style Cheesecake

2008-02-25T03:09:00.002-05:00

Another recipe we made for the bake sale...

http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=6827b

Modifications:

1. Used Oreo crumbs instead of graham crackers. Used crust recipe on back of of the Oreo crumbs box; made a double recipe.

2. Put in six to seven, small-size springform pans. (Recommendation: line bottoms with parchment papper).

3. Put pans on baking sheet(s) so easier to slide in and out of oven. Be sure there is space around the outside edges of the pans to allow heat to flow throughout the oven. Set a bowl of water on the lower oven rack to reduce probability of cracks on the top surface.

3. Make filling as directed. Bake as directed, but reduce oven temp by 25 degrees. Reduce time by 10-20 miuntes.

4. After cooled & removed from pans, garnish with a dab of dark chocoalte icing, fresh mint leaves, and fresh red raspberries.

5. Serve with or without the original recipe's red raspberry sauce.

Chicken Salad

2008-02-15T15:53:00.001-05:00

Based on idea from Lyndi Buckley with my adaptations.

1-2 cups leftover Lemon-Rosemary Chicken, cut in cubes or bits
… can substitute chicken breasts marinated in Italian dressing, cooked, cooled, cubed

1/3-1/2 c. quarter white grapes
… or apples, or red grapes, or none

¼-1/2 c. sliced almonds
… or walnuts, or none

¼ c. parmesan cheese

1-2 T. mayonnaise (or miracle whip, but mayo is better)

1 t. lemon (or lime juice)
… omit if doing Italian version

½ t. dried rosemary (optional)
… If doing Italian versions, try using Italian herbs/ seasoning

Pinch of salt (optional)

Directions:
1. Mix together all ingredients.
2. Serve on toasted bread or in pita pocket.
3. Optional- add a slice of lettuce next to the bread on each side to keep bread from getting soggy.

Meat & Cheese Mini Muffins

2007-12-10T04:25:00.000-05:00

This muffin was originally from Southern Living magazine. It can be found online: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=436317

I made two of the variations found at the bottom of the recipe: ham & swiss, and sausage & cheddar. Double batches of each yielded about 6 and a half dozen per flavor (or per double batch).

I made these changes to the printed recipe:

-- For a bit more flavor, I choose to use one package original flavor sausage and one package hot sausage. We cooked these separately, then mixed them together to make the recipe.

-- Due to the small size of the muffins, I shredded the onion, ham, and the sausage in my food chopper/processor to get small chunks.

-- I topped each flavor with its cheese and a pinch more meat to bring the flavor to the top.

-- I did not use the optional poppyseeds.

-- The ham and swiss were a bit flatter than I wanted, so I added about 1/4-1/2 more Bisquick to that batch. (I think I had to do this because the onion I used was a bit too juicy; perhaps I should have cooked it down a bit more ehn I sauteed it).

-- A 425 degree oven was too hot in my oven for the mini size, so I reduced the temp to 400 degrees. Usually they took about 13-14 minutes to bake. I allowed them to cool in the pans before removing them to box and refrigerate.

-- I lightly oiled the muffin pans like the recipe said, but still had a bit of difficulty getting them out of the pans. A plastic fork helped and did not scratch my bakeware.

-- I froze three dozen that I didn't think we'd need; they seemed to freeze, and then to thaw nicely when we did end up needing them. I would not hesitate to make these ahead and freeze them to thaw small amounts for breakfast or to prepare ahead for guest (like at the holidays).

Enjoy!

Chocolate Cookie (Oreo) Muffins- 7.22.2007

2007-07-23T11:06:00.001-04:00

I found this recipe in a special edition/publication of TASTE OF HOME magazine called Cupcakes and Muffins. We had Oreos in the cupboard from a church event; it sounded interesting!

A copy of the exact recipe is available at :
http://www.recipelink.com/mf/31/3330

I made the following modifications:

1. Made them as mini muffins, so baked on a lower temp (350 degrees) and for lesser time (about 9 minutes).

2. I put the cookie crumbs mixture on top, but did not use the vailla melted chips to drizzle over them. If I do them again, I think I will use the drizzle to help keep the crumbs on top.

Enjoy!

Sun-dried Tomato Thyme Muffins- 7.22.2007

2007-07-22T17:07:00.000-04:00

Today we tried a savory muffin recipe; usually we only make sweet ones. The people who were brave enough to try them had many positive comments. Some asked for the recipe.

I found the recipe on the Interent by doing a google search for "sun dried tomato muffins".
http://melecotte.blogspot.com/2007/07/whb-sun-dried-tomato-thyme-muffins.html

I made the following modifications to the recipe.

1. I used shredded Parmesan cheese in the batter. After the first pan came out of the oven, I thought they needed something, so I sprinkled the tops with grated parmesan (often in shakers on tables in Italian restaurants).

One person at church suggested brushing the tops with a bit of olive oil and then sprinkling on the parmesan. it would help the tops to brown a bit and would also help the parmesan cheese stick a bit better.

2. I used fresh ground sea salt and fresh ground black pepper.

One person suggested that a bit of garlic powder might be nice too-- not too much, just a bit in the background.

3. I used Trader Joe's Sun-dried tomatoes. They are not packed in oil; they are fairly dry and hard. Therefore, I put them in a dish and poured the olive oil for this recipe over them and let them soak for 15 minutes or so (easily could have been much longer). Then I poured the oil off and into my bowl to use for my batter. Later I added the tomatoes that I had cut into small pieces with kitchen shears.

Notes & variations when working with the sun-dried tomatoes...

One person at church suggested warming the sun-dried tomatoes in a pan with some water and a drop or two of olive oil She says this softens them a bit and makes it easier to chop them up.

This same person, an avid baker, suggested adding a couple of tablespoons of ketchup or tomato paste to the recipe to make the muffin base a bit more "tomato-ey". If I did this, I would pour 1 cup of milk and then dip out two tablespoons of it and replace the two tablespoons with tomato paste. That way, I would keep my proportions of wet to dry ingredients the same.

4. I easily used double the fresh thyme in my recipe because the lady that posted this on her blog said that the tomatoes overpowered her thyme.. Then I sprinkled even more on top for "decoration".

5. I made the muffins mini size, rather than regular (they tend to feed more people ths size). I used green muffin papers because I thought they brought out the green color in teh fresh thyme.

Taco Salad

2007-07-02T09:50:00.000-04:00

Made for the CV picnic yesterday; my mom's recipe (though I think she originally got it somewhere else).

1 lb. ground beef or ground turkey *
1 pkg. taco seasoning *
1 can kidney beans, 15-16 oz., rinsed, drained, dried on paper towel
1 can garbanzo beans (chick peas), rinsed, drained, dried on paper towel
1 medium head of lettuce, torn up **
2 medium tomatoes, chopped or grape tomatoes, cut in half
1 medium onion, chopped or green onions including the greens
2 cups shredded cheddar cheese ***
2 cups coarsely crushed tortilla or taco chips (about 5 ½ oz. Pkg.) ****

Other items may be used:

-- 1 green bell pepper, chopped (for more color, try red and/ or yellow bell pepper)
-- 2 cups frozen yellow corn, thawed (if using canned, be sure to drain)
-- 1 can black beans, 15-16 oz., rinsed, drained, dried on paper towel
-- 1 can black olives, sliced and drained
-- mushrooms

Prepare ground beef/ turkey with taco seasoning according to package's directions. Cool. (Can be made a day or two ahead and refrigerated).

Put all ingredients in large bowl, except tortilla/ taco chips and cheese.
(May be made ahead of time, layered and mixed at serving time).

Wait to add tortilla/ taco chips and cheese until right before serving (or right before mixing to serve).

Serve with dressing of choice:
salsa(s), taco sauce, pico de gallo, Tabasco sauce(s), sour cream, ranch dressing, or none.

Bethany's alterations:

* I use double the meat,
--for 1 lb., I cook it in a hot taco seasoning
-- and the other 1 lb., I cook it in another flavor of taco seasoning- like chicken or mild.

** I use a combination of lettuces: a head of lettuce, a bag of spring mix, and sometimes romaine.

*** I use 2 c. Kraft's sharp cheddar cheese chunks/ bits and sometimes add up to 2 cup of Kraft's shredded, Mexican cheese blend.

**** For more flavor, I use an entire 13 oz. bag of Doritos (taco or nacho flavor) ... it's closer to 3-4 cups of chips, but I've never measured.

***** In the "other items", I use the green bell pepper and the yellow corn.

Homemade Ginger Ale

2007-07-02T09:00:00.000-04:00

Received the link to this recipe on a Whole Foods newsletter this week. Served at yesterday's CV picnic.

Check here for recipe.

Chocolate Rice Krispie Treats

2007-07-02T08:57:00.000-04:00

Made for the CV picnic yesterday. This is a slight twist on the traditional Kellogg's Rice Krispie treat recipe.

Make the traditional recipe, except use the new cocoa-flavor Rice Krispies.

To give it a bit more chocolate, toss mini chocolate chips on top while the Rice Krispies are still warm. (If they are not warm enough to make the chips stick, warm the Rice Krispie treats under the broiler for a tiny bit. Be careful not to brown/burn them; just warm them. Then toss the chocolate chips on top).

Blueberry-Lemon (or Four Fruit) Crisp

2007-05-13T16:47:00.000-04:00

Blueberry-Lemon Fruit Crisp iss based on a recipe from Simply in Season (A World Community Cookbook... commissioned by the Mennonite Central Commitee) by Mary Beth Lind and Cathleen Hockman-Wert. Scottsdale, Pennsylvania and Waterloo, Ontario: Herald Press, 2005. It can be purchased at Amazon.

See the original recipe listed at this web site: http://articles.urbanhomemaker.com/index.php?article=392 .

My modifications:

For fruit, I used only frozen wild blueberries and a lemon. I would have used fresh blueberries if I had them, but frozen ones do a fine job for baked goods!

Lightly grease 8x8" baking dish.
.............. Pour in about 4 1/2 cups frozen blueberries.
.............. Zest one lemon over top- make sure the zest is evenly spaced.
.............. Squeeze juice of lemon over the berries.
.............. Sprinkle the top with 1/4 cup water and about 1/4-1/2 cup sugar.
.............. ( NOTE: I think I should have mixed the berries, sugar, water, and added the specified cornstarch- which I left out- before putting in the pan. This would have thickened the juice a bit).

Make topping listed in original recipe.
.............. Instead of butter and oil, I substituted 3 very rounded tablespoons of soy or non-dairy butter. (I used the butter that I got at Trqader Joes' and sent with the bread for your dinner).
.............. For nuts, I used sliced raw almonds.
.............. I also sprinkled a few extra almond slices on top.

Baking time took a bit more than 30 minutes since the berries were still partly frozen. I just kept checking every five mintes after the original 30 until it was nicely browned on top- think it was close to 40 minutes total.

Enjoy!
B--

Muffins 7.23.2006

2006-07-22T22:26:00.000-04:00

Well, we've been off for a few weeks & baked goods have been purchased- mostly from Tim Horton's. However, Nancy did fill in the week of our caook-out... thanks, Nancy!

Two flavors this week:
Coffee- Chocolate Chip
... (with dark chocolate-covered espresso bean on top
Lemon Poppyseed
... (half with lemon zest on top & half with a fresh blueberry on top)

Coffee- Chocolate Chip
Made using Betty Crocker's Chocolate Chip Premium Muffin Mix.
Made triple batch; it created 11 dozen plus 8 mini muffins.
Followed box recipe mix as directed
... added oil, eggs, and water
Before adding water,
... dissolve in water two heaping teaspoons of Folger's Classic Roast instant coffee crystals
... need two heaping teaspoons per batch of muffins; ie, I used six teaspoons for a triple batch.
Topped with a sprinkle of turbinado sugar.
Bake as directed on package
.... remember to adjust cooking time due to small muffins (about 8-10 minutes)
... use a lower oven temperature (350 degrees) for best results .
When cool, put a small doolop of chocolate icing on top.
... I used Betty Crocker's Sour Cream Chocolate (ready-made icing).
Topped with a dark chocolate-covered espresso bean
... I used the ones sold at Trader Joe's.

Lemon- Poppyseed
Made Betty Crocker's Sunkist Lemon-Poppyseed Premium Muffin & Quick Bread Mix
...with pouch of lemon glaze for topping.
Made triple batch; they created a total of 11 dozen plus 8 mini muffins.
Made as directed on package.
For half, topped glaze with a few strands of fresh lemon zest.
For other half, topped glaze with a single, fresh blueberry.

Cook-Out Recipe: Veggie Burgers

2006-07-04T14:18:00.000-04:00

Several people asked for this recipe. I had no idea what to make for the vegetarians/ vegans who joined us for the cook-out. After emailing several people in the church, Emily Hartman sent this recipe and vouched for it's integrity. (Thanks, Emily!)

Chili Burgers
from Moosewood Restaurant Low-Fat Favorites, a great vegetarian resource
here's a link to the recipe- http://www.vegan-food.net/recipe/1235/Chili-Burgers/

We made a double batch. A single batch is to make six burgers, so we should have had 12. Somehow, we had more than that, I think. Perhaps our burgers were flatter. Since we didn't have a burger press, we "crushed" scoops of the mix between two squares of waxed paper lined two dessert plates. Then we moved the burgers WITH the waxed paper squares to a cake pan to chill later in the frig.

We followed the ingredients to the recipe, throwing everything in a bowl. OOPS... We were supposed to saute some of the ingredients first and now we couldn't. Fortunately we'd "grated" our carrots and "chopped" our onion in our food processor/ chopper, so they were very fine. Also, we used pre-minced garlic. And, we let our patties sit in the frig between waxed paper squares overnight. The burgers turned out fine without all the sauteeing; although the saute process most likely brings out more flavors in some ingredients as well as softening them.

Emily had never grilled these; we were concerned with them holding up on a grill grate. We ended up adding some extra rolled oats (we used quick oats). Then, we did some experiments on our George Foreman counter-top grill; they did terrific that way. After refrigerating our pre-made patties between waxed paper, they grilled fine the next day. The refrigeration/ chilling might have helped (like the chilling process helps cookie dough when making sugar/butter cookies at Christmas). We used hot dog and fish-style grill baskets to hold the burgers together & flip them more easily.

Cook-out Recipe: Aloha Salsa

2006-07-04T13:32:00.000-04:00

Emily Hartman suggested making pineapple salsa for topping the chili veggie burgers. She hadn't made it, but said this would be a recipe that she would try; I don't know her source for the recipe.

Aloha Salsa
1 cup finely chopped fresh pineapple
1 cup chopped peeled mango
1 cup coarsely chopped red bell pepper
1 cup cubed peeled kiwi fruit (about 3)
3/4 cup chopped red onion
1/3 cup minced fresh cilantro
2 tablespoons lime juice
2 teaspoons chopped seeded jalapeno pepper

Combine all ingredients in a bowl.
Cover and chill for 2 hours.
Yield: 4 cups

I accidentally did not buy jalapeno pepper, so we just left it out of the recipe.
We made a double batch (8 cups) and all but about 1/2 cup was eaten!

Some people chose to eat it on their burgers.
Some put it on tortilla chips.
Some ate it plain.

Cook-out Recipe: Cheesy Potato Casserole

2006-07-04T10:42:00.000-04:00

Our neighbor, Denice, made a cheesy potato casserole for the cook-out. Several people wanted the recipe; she kept telling them that she had gotten it from us.

Though this is a popular recipe with many variations, the one I gave her came from a church cookbook from the church where I grew up.

Harvest Potatoes
1 (2lb) frozen hash brown potatoes (shredded)
1 can cream of chicken soup, undiluted
1 small onion, chopped
1/2 c. butter
1 (8oz.)carton sour cream
1 (8 oz.) package Cheddar cheese, grated
2 c. Ritz crackers or potato chips or corn flakes, crumbled

Melt butter and mix with cracker crumbs.

Mix everything else and put in large flat baking pan. Spread cracker mix on top and bake uncovered 45-60 minutes at 350 degrees.

- Pat Boyer
- Sharon Keillor

Variations include adding cubes of ham or chicken to make this a meal. Some people used the cubed frozen potatoes instead of the shredded. Though cheddar gives a terrifc taste (especially sharp cheddar), the cheese can be changed to almost anything.

Cook-out Recipe: Shoo-fly Pie

2006-07-04T09:56:00.000-04:00

My mother brought one of these pies to the cook-out. Though this might no be the exact recipe, it's very close. It's from one of the church cookbooks fromt eh church where I grew up.

Shoo-fly Pie

Use any pastry recipe.
Roll out two pie crusts and line two pie pans.

1 1/2 c. boiling water
1 tsp. soda
Pour water over soda in a bowl.

1 c. molasses (light or dark)
Stir in molasses (to soda-water mixture); divide between two pans.

3 c. flour
1 c. oleo (margarine)
2 c. brown sugar
1/4 tsp. salt
Mix flour, oleo, brown sugar, and salt. Work all these ingredients to a crumb mixture. Sprinlke the crumb mixture between the two pans. Bake in a 350 degree oven for 30-40 minutes until nicely brown.

-Alice Rush

Note: Though I have not tried it, I would most likely substitute butter for margarine.

Muffins 6.18.2006

2006-06-20T10:34:00.000-04:00

Blueberry
Banana Nut

Blueberry
Used Betty Crocker's Twice the Blueberries Premium Muffin & Quick Bread Mix
... with 2 cans of real blueberries.
Made triple batch; created 12 dozen mini muffins.
Did recipe as directed on package.
Topped with a sprinkle of turbinado sugar.

Banana Nut
Used Betty Crocker's Banana Nut Premium Muffin & Quick Bread Mix
... with Diamond's Pouch of Walnuts.
Made double batch; created 7 dozen mini muffins.
Did recipe as directed on package.
Topped with walnut pieces as directed on package.

Muffins 6.11.2006

2006-06-12T00:48:00.000-04:00

Lemon- Poppyseed
Brownie- Candy (M&Ms, Reese's Cups, Snickers)

Lemon- Poppyseed
Made Betty Crocker's Sunkist Lemon-Poppyseed Premium Muffin & Quick Bread Mix
...with pouch of Lemon Glaze.
Made double batch; they created a total of 7 dozen mini muffins.
Made as directed on package.
Topped glaze with a few strands of fresh lemon zest.

Brownie- Candy (M&Ms, Reese's Cups, Snickers)
Made Betty Crocker's Fudge Family-Size Brownie Mix
...with Hershey's Dutch Cocoa.
Made triple batch; they created a total of 12 dozen mini muffins.
Made brownie mixes as directed.
Pushed chocolate candy into the middle of each muffin
... used mini M& Ms (eating, not baking kind) in 4 dozen
... ... note that these somewaht melted;
... ... might push them into middle & cover with battter next time
... used small Dark Chocolate Reese's Cups
... ... cut these in half and only used 1/2 per muffin
... ... might try full ones next time and let them stick out of batter
... used mini-size Snickers bars
... ... cut these in half and only used 1/2 per muffin
... ... might try full ones next time and let them stick out of batter
Before baking, topped the Snickers ones with halves of peanuts
... so we could tell the different kinds apart.

Muffins 6.4.2006

2006-06-10T10:48:00.000-04:00

Apricot - White Chocolate
M&M's

Used Pillsbury's Plain Muffin Mix (restaurant-size) found at GFS.
Used 1/2 package to creat each of the two kinds below:

Apricot - White Chocolate
Made 12 dozen and 9 mini muffins.
Drain 1-2 cans of apricots.
Use apricot juice in place of water called for in basic recipe on the box.
... Top off with water if you do not have enought juice.
Otherwise, make as directed.
Cut up apricots from cans and stir in.
... if using food processor, you can puree, but you might want to reduce liquid in recipe a bit.
Add about 1 cup of chopped white chocolate.
... if using a food processor, your white chocoalte might be chocoalte dust, that's ok too.
Topped with diced dried apricots and a sprinkle of turbinado sugar.
.... Sugar was not needed, they were plenty sweet.
... Might try putting the dried apricots inside (instead of the canned ones) as they hold up better
.... Was not happy with how brown the dried apricots got on top. Tried different cookingtimes and different oven temperatures, all with the same result.

M&M's
Made 8 dozen and 8 mini muffins.
Made basic muffin recipe as directed on back of box.
Stirred in a bag of multi-color, semi-sweet, baking, mini M &M's.
... Was disappointed with how shells began to melt in the raw batter
... ... before I even got them scooped into muffin pans!
Topped with turbinado sugar.
End result was sort of pretty with colors smeared about!

Three Recipes in One!

2006-05-30T23:12:00.000-04:00

Sloppy Josés

Get it? Sloppy Joe Sandwiches with a Mexican twist!!! This is a recipe that Karl "developed" during bachelor-hood. He used to take it to comapny potlucks when he was single. I've played with ita little and come up with some variations. It's fast and easy to make.

Tex-Mex Rice

Make above recipe with rice for a casserole-like main dish. Can be made ahead and simply reheated for dinner!

Stuffed Sweet Peppers

Make second recipe to stuff the peppers; (can simply use your leftovers from the second recipe!) Can even be made a day ahead in smaller peppers and served as an appetizer!

Sloppy Josés

Brown 1 -1 1/2 pounds ground beef

... I prefer ground turkey though

... Unless it's a non-stick skillet, you might need a bit of olive or other oil to keep it from sticking.

Cook off excess liquid.

Drain off fat.

... If you use lean turkey in a non-stick pan, you can skip this step

Dump in one jar of favorite salsa.

... We used to like ChiChi's Salsa- medium, but have recently changed to the hot one.

Let simmer on medium-low heat to reduce liquid.

Serve on buns or over toasted bread.

Tex-Mex Rice
Make above recipe, but before serving...
Add water for rice
... follow directions on package
... enough for about 4 servings
Up the heat and bring to a boil.
Add uncooked rice.
.... cover and follow package directions for making rice.
... it might take excess time to get the rice to fully cook.
... we use brown rice and it takes longer to cook this!
Add chopped fresh cilantro, if desired.
Serve as your main dish.

Stuffed Sweet Peppers
Make Tex-Mex Rice recipe.
... set aside.
Preheat oven to 350.
Clean 3-4 bell peppers (in your favorite color!)
... cut off tops
... clean out seeds
Stuff pepper shells with warm Tex-Mex Rice.
Set in casserole dish
... pour about 1" of water into dish
... avoid getting on inside of peppers
Sprinkle peppers with grated cheddar cheese
... we prefer sharp cheddar
Bake in 350 degree oven for 25-30 minutes.
Serve with sour cream on the side, if desired.
Makes a great main dish.

Variation:
Make Tex-Mex Rice.
Cool in frig.
... overnight works well.
Clean about 20 small, 2-3 inch, sweet peppers
... it's fun to use several colors of peppers- red, orange, yellow
... or use green jalapeno peppers (depends on how spicy you like it!)
... ... ...cut off tops
... ... ...clean out seeds
Using fingers (it's the best method I've found),
... push Tex Mex Rice into clean peppers.
... make sure to push it all the way to the tip, filling the entire cavity.
Top with a little "branch" of fresh cilantro.
... it will resemble a fresh carrot with it's top from the garden
Refrigerate until serving.
... Can be made up to about 1 day before.
Serve as an appetizer!

I've given you LOTS of details.
Actually, any of these are SO easy to throw together.
Enjoy!

Muffins 5.28.06

2006-05-30T22:56:00.000-04:00

Chocolate Chip- Chocolate Bar
Orange Marmalade

Chocolate Chip- Chocolate Bar
Made using Betty Crocker's Chocolate Chip Premium Muffin Mix
Made triple batch; it created 12 dozen mini muffins
Followed box recipe mix as directed
... added oil, eggs, and water
Pushed in 1/2 of a mini-size, milk chocolate Hershey bar
... left it sticking out about 1/2way.
Topped with a sprinkle of turbinado sugar.
Bake as directed on package....
Remember to adjust cooking time due to small muffins (about 8-10 minutes)
... Use a lower oven temperature (350 degrees) for best results .

Orange Marmalade
Made using this recipe-
... http://www.smuckers.com/sk/recipes/breakfast/orangemarmalade.asp
Made triple batch; it created 13 dozen mini muffins.
First batch wasn't orange-y enough,
... so added 1 cup more of orange maramlade
... that's about 1/3 cup more per recipe.
Didn't need more sweet, so left off the icing
... replaced with orange zest
... and sprinlked with turbinado sugar on top.

Muffins 5.21.06

2006-05-22T08:08:00.000-04:00

Coffee- Chocolate Chip- Dark Chocolate
Date- Pecan-Raisin- Candied Fruit

Dark Chocolate- Coffee- Chocolate Chip
Made using Betty Crocker's Chocolate Chip Premium Muffin Mix
Made triple batch; it created 12 dozen plus 4 mini muffins.
Followed box recipe mix as directed... added oil, eggs, and water
Before adding water,
... dissolve in water two heaping teaspoons of Folger's Classic Roast instant coffee crystals
... need two heaping teaspoons per batch of muffins; ie, I used six teaspoons for a triple batch.
Stirred in gratings from one super large Hershey's Special Dark chocolate bar.
.... size was about a 4" x 7" bar
Topped with a sprinkle of turbinado sugar.
Bake as directed on package.
... Remember to adjust cooking time due to small muffins (about 8-10 minutes)
... Use a lower oven temperature (350 degrees) for best results .

Date- Pecan-Raisin- Candied Fruit
Made using Pillsbury's Date Quick Bread & Muffin Mix
Made double batch; it created 9 dozen plus 1 mini muffins.
Followed box recipe mix as directed for quick bread
(instead of for muffins- read wrong recipe!)
... added oil, eggs, and water
Stirred in about 12 oz. of Paradise's Old English Fruit & Peel Mix
(candied fruit that is usually used in Christmas fruit cakes!)
... this is about 6 oz. per batch of muffins.
Stirred in about 1/2 cup of dark raisins
... about 1/4 cup per batch of muffins
Topped with a pecan half and sprinkled with turbinado sugar.
Bake as directed on package.
... Remember to adjust cooking time due to small muffins (about 10-12 minutes)
... Use a lower oven temperature (350 degrees) for best results .

Muffins 5.14.2006

2006-05-15T11:23:00.000-04:00

Applesauce- Raisin Bran
Key Lime
Double Chocolate- Peanut Butter

Applesauce- Raisin Bran
Made this recipe- http://www.recipezaar.com/110635
Triple batch; it created 13 dozen mini muffins.
Instead of nonfat milk, used 1% because that's what we had.
Added 1/2 cup of extra raisins per batch.
Before baking, sprinkled tops with crushed raisin bran ceral

Key Lime
Made this recipe- http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=41439
Double batch; they created a total of 7 dozen plus 4 mini muffin-cupcakes.
Made with Betty Crocker's SuperMoist cake mixes.
... one batch with white vanilla cake mix, made other with yellow cake mix.
Topped with topping recipe,
...but added extra powdered sugar to make topping a little thicker.
Didn't use frosting.
...instead topped with a single white chocolate chips
...added white chocolate chip shavings.
...then added a slice of key lime to each muffin-cupcake

Double Chocolate- Peanut Butter
Made Betty Crocker's Dark Chocolate Family-Size Brownie Mix
...with Hershey's Syrup pouch.
Made double batch; they created a total of 8 dozen mini muffins.
Pushed two Reese's Premier Baking Pieces into the middle of each muffin
... these are milk chocolate filled with peanut butter creme
... basically chocolate chip-size Reese's Cups
Before baking, topped with a drizzle of peanut butter glaze.
... no recipe...
... used what was left in Jiffy Creamy Peanut Butter jar- about 3/4 cup
... heated in microwave for 1-2 minutes on 1/2 power
... stirred in powdered sugar to thickened a bit
... put in pastry bag, clipped tip, and drizzled zig zags over each muffin.

Muffins 4.30.2006

2006-05-15T11:22:00.001-04:00

Carrot- Pineapple- Coconut
Brownie with Butterfingers
Mayo Oatmeal- Honey- Raisin

Carrot- Pineapple- Coconut
Used Millcreek Harvest's "World's Best Carrot Cake".
The mix provided automatically makes a double batch; it created 8 dozen
The recipe on the label
... add eggs, fresh grated carrots, raisins,
... and unsweetened crushed canned pineapple, and chopped walnuts.
Made the following alterations:
- used 20 oz. can of pineapple, drained
- almost doubled the raisins; used dark
- left out the walnuts due to people with allergies
- replaced walnuts with same amount of flaked coconut
- made in mini muffins pans with paper liners (bought at Cake Craft).
- put some flaked coconut on top

Brownie with Butterfingers
These are Erica's Butterfinger Brownies that have been made into muffins.
Use Betty Crocker's Family-Size Fudgey Brownie Mix.
Mix as directed on package.
Only add two eggs because you want them "cakey".
Crush up about six to eight snack-size Butterfingers with your fingers.
... crush while still in their packages or it gets messy
Stir into brownie batter.
Scoop into prepared mini muffin pans with paper liners.
Sprinkle more crushed Butterfiners over the top of each muffin.
Bake as directed on package.
made a double batch; created 9 dozen and 4 mini muffins.

Maypo Maple-Oatmeal- Honey- Raisin
Recipe found on side of Maypo Maple Oatmeal box.
...http://www.homestatfarm.com/recipe_display.php?recipe_file=maypo_muffins.xml
Made single batch; it created 4 dozen and 11 mini muffins.
Left out walnuts; substituted same amount of raisins
... so recipe had double raisins.
Topped with a few flakes of Quaker regular cooking oats.

Muffins 5.7.2006

2006-05-15T11:22:00.000-04:00

Double Chocolate- Orange
Rhubarb- Orange- Oatmeal
Coffee- Chocolate Chip

Double Chocolate- Orange
Used Millcreek Harvest's "Chocolate-Orange Pound Cake".
The mix provided automatically makes a double batch; it created 8 dozen
The recipe on the label
... add melted butter and water
Made the following alterations:
- drained mandarin oranges to add
- used juice from mandarin oranges in place of water
- needed to add just a small amount of water as there was not enough juice
- after filling muffins pans, pushed one madarin orange down into center of each
- topped with some Nestle mini chcolate chips.

Rhubarb- Orange- Oatmeal
Used this recipe- http://recipes.rd.com/eRMS/recp.aspx?recid=10075&r_d=y
Made double recipe; it created 9 dozen plus 10 muffins.
Used orange juice instead of white grape juice.
Used fresh rhubarb that I chopped in my mini electric food chopper.
Used regular oatmeal rather than quick-cooking oats.
... Let set for an extra 15 minutes or so to allow for more liquid to absorb.
Was not impressed witht he streusel which seemed to sink into the muffins and make them hard to get out of the pan.
Taste was wonderful.

Coffee- Chocolate Chip
Made using Betty Crocker's Chocolate Chip Premium Muffin Mix
Made double batch; it created 7 dozen plus 2 mini muffins.
Followed box recipe mix as directed
... added oil, eggs, and water
Before adding water,
... dissolve in water two heaping teaspoons of Folger's Classic Roast instant coffee crystals
... need two heaping teaspoons per batch of muffins; ie, I used four teaspoons for a double batch.
Topped with a sprinkle of turbinado sugar.
Bake as directed on package.

Muffins 4.23.2006

2006-04-24T09:46:00.001-04:00

Banana- Chocolate Chip

Use Pillsbury's Quick Bread Mix- Banana.
Make mix as directed for muffins-
.... That's the mix plus 1 cup milk, 1/2 cup oil, 2 eggs.

Add 1/2 cup of mashed banana- it's best if they are very ripe ones.
Add about a 1/2 cup crushed semi-sweet regular size chocolate chips
.... We "crush" them in the food chopper.

Put batter in paper liner lined mini muffins tins.
Top with some Nestle mini chocolate chips
Add some crushed, dried banana chips.

Bake in at 350 degrees.
Set timer for about ten minutes, and check them.
Most of the time they took 12-13 minutes.

This week we made a quadruple batch.
It created 22 dozen and 7 mini muffins; that's about 5 dozen plus 8 per batch.

Erica's Butterfinger Brownies

2006-04-18T19:49:00.000-04:00

These brownies were specially "created" for dinner for the Carlson's upon the birth of Emma. They have now received TWO rae reviews on Erica's blog, so the recipe is now being shared here.

Use Betty Crocker's Family-Size Fudgey Brownie Mix.

Mix as directed on package.
Only add one egg because you want them "fudgey", not "cakey".

Crush up about six to eight snack-size Butterfingers with your fingers.
... (while still in their packages or it gets messy)
Stir into brownie batter.
Pour in prepared 8x8 pan.
... (you WANT them to be farly thick, so use the smaller pan!)

Crush up about six to eight MORE snack-size Butterfingers.
... (while still in their packages or it gets messy)
Sprinkle over the top.
Bake as directed on package.

Once brownies have cooled, realize that stuff on top made a crust.
...umm... what to do?

Dump pan out on plate.
Cut off harder outside edges and feed to husband.
Slice up rest of brownies for friends.
... (serve upside down so "crusty top, now becomes a "crust" bottom).

Yep, that's about it...
And, they'll now be known as Erica's Butterfinger Brownies.

Muffins 4.16.2006

2006-04-17T09:29:00.000-04:00

Lemon-Poppyseed
Strawberry Cheescake
Blueberry
Ghirardelli Double Chocolate- Mini Chocolate Chip

Well, we've been off a couple of weeks... Thanks to Adrienne C, Kim, Lisa M, Julie Y, and Nancy K for taking care of the baking so we could take care of other things!

Lemon-Poppyseed
Used Millcreek Harvest's "Lemon Poppyseed Muffins".
I made the recipe on the label.
- made double batch
- didn't use any topping; had planned to make a glaze, but never got it done!

Strawberry Cheescake
Used a Duncan Hine's "Strawberry Cake Mix".
I made as directed, except:
- added one package of Jello's "Cheesecake Instant Pudding"; did not make it, just added dry pudding mix to the cake mix batter as I was mixing it up with the eggs, oil, and water.
- added about one cup of diced, fresh strawberrries
- tried to sprinkle with turbinagdo sugar, but the muffins were so moist, the sugar mostly "melted"

Blueberry
Used a Betty Crocker's "Wild Blueberry Muffin Mix".
I made as directed, except:
- two packages; made double batch
- when I drained the cans of blueberries, I saved the juice & replaced most of the milk with the blueberry juice.
- because I would be using the blueberry juice, I did not rinse the blueberries in the can
- tried to sprinkle with turbinagdo sugar, but the muffins were so moist, the sugar mostly "melted"

Ghirardelli Double Chocolate- Mini Chocolate Chip
Used Ghirardelli Double Chocolate mix purchased at Meijer.
- Made single batch; it created 3 dozen and 4 muffins
- Prepared muffins as directed on package.
- Before baking, sprinkled each muffin with some Nestle mini chocolate chips.

Chicken Bake

2006-04-17T09:20:00.000-04:00

Made in one dish, this comfort food is quick and yummy.
We've taken this to people who are "laid up" for different reasons; it's usually popular.

http://www.kraftfoods.com/chicken-recipes/chicken_17.html

Modifications:

We usually use chicken stock rather than water to hydrate the stuffing.

We like to stir some Italian seasoning into the sour cream- condensed chicken soup mixture.
OR...
Sometimes, I can find the condensed chicken soup by campbell's that has herbs added to the canned soup.

Slow-Cooker (Crockpot) Lasagna

2006-04-17T09:10:00.000-04:00

Need a make-ahead meals that tastes wonderful?
Make this in the crockpot and let it cook all day while you are at work.

http://www.dispatch.com/news/food/food.php?story=dispatch/2005/04/27/2813094.html&chck=t

Modifications:

Sometimes I add extra veggies in between the layers...
I just use whatever i have around here.
-- sliced tomatoes
-- diced bell peppers
-- diced onion
-- sliced mushrooms
-- extra minced garlic
-- I haven't tried it but eggplant slices or zuccini might be nice.

Sometimes I use different meats:
-- ground turkey
--combination of lean ground beef, and some crumbled pre-cooked sausage for flavor

Vegetarians can omit the meat and pump up the veggies.

French Onion Soup

2006-04-17T09:05:00.000-04:00

I made French Onion Soup with the left over onions from the church InterVarsity event. Used the following recipe that was found on the the Internet. Though it is supposed to be similiar in taste to TGI Friday's, I'm not sure because I haven't had theirs in a while. This was delicious and a bit warm/spicy though.

http://recipes.robbiehaf.com/T/313.htm

Modifications:
-- Used yellow onions (they were VERY strong)
-- Doubled the amount of dried thyme; did nto have powder, just used the full leaves.
-- Added more pepper; fresh-ground.

Easter Story Cookies

2006-04-14T14:55:00.000-04:00

To be made the evening before Easter.

You need:
1 cup whole pecans
1 tsp. vinegar
3 egg whites
Pinch salt
1 cup sugar
Zipper baggie
Wooden spoon
Tape
Bible

Preheat oven to 300 degrees (this is important-don't wait until you're half done with the recipe)!
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested. He was beaten by the Roman soldiers.
Read John 19:1-3.

Let each child smell the vinegar.
Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.
Read John 19:28-30.

Add egg whites to vinegar.
Eggs represent life.
Explain that Jesus gave His life to give us life.
Read John 10:10-11.

Sprinkle a little salt into each child's hand.
Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27.

So far, the ingredients are not very appetizing.
Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white Represents --in God's eyes -- the purity of those whose sins have been cleansed by Jesus.
Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts.
Drop by teaspoons onto wax paper-covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed.
Read Matt. 27:65-66. GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie.
Notice the cracked surface and take a Bite. The cookies are hollow!
On the first Easter, Jesus' followers were amazed to find the tomb open and empty.
Read Matt. 28:1-9

Natural Dyes for Easter Eggs

2006-03-28T12:48:00.000-05:00

Want to know with what natural foods/ substances

you can make natural dyes to color this year's Easter eggs?

http://www.foodnetwork.com/food/et_hd_easter/article/0,1972,FOOD_9834_1816643,00.html

Muffins 3.19.2006

2006-03-20T18:32:00.000-05:00

Irish Soda Bread, Green Tea,
Pistachio- Mini Chocolate Chip,
Ghirardelli Double Chocolate-Mint-Chocolate Chip

As a nod to St. Patrick's Day Weekend, all recipes either were Irish or had something green in them! All paper muffin liners were green, of course (purchased at Cake Craft on Cleveland Avenue). We ended up with more muffisn than usual; besides church, they were shared with our Irsih neighbors and Karl's work.

Irish Soda Bread
Used a mix made by Sticky Fingers Bakeries; obtained at World Market.
This was a savory muffin rather than a sweet muffin.
Recipe calls for adding water.
- Made two bags of mix; double batch created 6 dozen and 6 mini muffins.
- Made in mini muffin pans rather than regular bread pan without paper liners; oiled the pan instead.
- Added a Sunmaid jumbo raisin on top of each.

Pistachio- Mini Chocolate Chip
http://www.whitelaceinn.com/pistachiomuff.htm
- Recipe calls for a large Hershey bar choppped into chunks; substitued a 12 oz. package of Nestle mini chocolate chips due to ease of use and the size of the muffins.
- Baked at 350 instead for 8-10 minutes of 400 degrees for 15 minutes; due to small size.
- Made a single batch; it created 9 dozen and 6 mini muffins.
- Put three unslated, roasted pistachio nuts on top
- Sprinkled with turbinado sugar.

Green Tea
http://www.supereggplant.com/archives/000444.html
- Recipe doesn't say it, but add eggs after the sugar and before the milk
- Doubled the recipe; it created 9 dozen and 4 mini muffins
- Added twice the suggested amount of powdered sweet green tea (available at Whole Foods).
- Sprinkled the tops with turbinado sugar

Ghirardelli Double Chocolate-Mint-Mini Chocolate Chip
Used Ghirardelli Double Chocolate mix purchased at Meijer.
-Made double batch; it created 8 dozen and 3 muffins
- Prepared muffins as directed on package, but substituted 2 tsp. mint extract for two of the teaspoons of water.
- Found muffin batter to be too minty, so added a 12 oz. package of Nestle mini chocolate chips.
- Sprinkled each muffin with some Andes Mint baking chips.

Muffins 3.12.2006

2006-03-20T18:31:00.000-05:00

Chocolate- Peanut Butter Chip,
Red, White, & Blue
Pecan Streusel

Deb L. made 10 dozen; I can't remember for sure, but think her flavors were Carrot-Walnut and Chocolate Cranberry.

We made the remaining ones. When I cleaned out our kitchen cupboards, I found that we had MANY medium size muffin liners that needed to be used. So, our muffins were a little bigger this week.

Chocolate- Peanut Butter Chip
Used a Pillsbury Thick & Fudgey Brownie Mix
- Made single batch; it created 2 dozen medium-size muffins.
- Made mix as directed, but added an extra egg (makes it more "cakey").
- Rough chopped peanut buttter chips (think they were Meijer brand); added about 1 cup to brownie batter.
-Topped with a 3-4 full-size (unchopped) peanut butter chips; pushed slightly down into batter.

Red, White, & Blue
Used Millcreek Harvest's "Blueberry Muffins".
The recipe on the label will have you add eggs and cold water.
- Mix makes a double batch; it created 6 dozen medium size muffins.
- Into finished batter, we stirred about 2 cups of cleaned, chopped, fresh strawberries from grocery.
- Pressed 3-5 white chips (mixture of Ghirardelli and Nestle) into each muffin; then added one more on top before baking.

Pecan Streusel
Used a Pillsbury's Pecan Streusel Quick Bread & Coffee Cake Mix.
- Made single batch; it created 2 dozen medium-size muffins.
- Made mix as directed.
- Added a pecan half and extra choppd pecans on top of each muffin before baking.
-Topped with a sprinkle of cinnamon-sugar.

Foster Family Competitive Fondue Recipe

2006-03-15T17:55:00.000-05:00

Posting this for Erica (from her blog):

Foster Family Competitive Fondue Recipe

Rub the inside of your electric fondue pot or pan on the stove with a cut clove of garlic.

Over medium heat, heat one cup of dry white wine until it forms tiny bubbles. (Papio, a cheap California wine, is a good choice and available at Giant Eagle or Kroger)

Mix up and dump in:
12 oz grated swiss cheese
4 oz grated guyere cheese
1-2 t corn starch

Mix until melted and smooth.

If you're using your electric fondue pot, skip this, but otherwise, transfer your melty cheese to your fondue pot over medium sterno. Be careful! Top with a dash or two of ground nutmeg and black pepper.

Eat by swirling bite sized chunks of crusty French baguette through the cheese and then stuffing the cheese covered bread chunks into your face as fast as you can so that you get more than Amy or Greg for Lord's sake because you just know that THEY ARE GOING TO TAKE ALL IF YOU DON'T GRAB YOURS NOW! As you do that, keep the cheese stirring. You don't want it to burn or stick, so monitor the heat (it shouldn't be bubbling) but you also don't want it to re-solidify, so keep the heat high enough and the cheese moving. Really, the whole thing takes about 5 minutes to make once the cheese is grated and mixed (you might want to do that part first) and we usually do multiple recipes to assuage the burning greed of the consumers.

-E. F. C.

Ohio Fresh Produce Calendar

2006-03-09T11:32:00.000-05:00

This is a calendar of when Ohio's fruits and vegeatables are harvested:
http://www.ourohio.org/deploy/Season.html

Farm Fresh Recipes

2006-03-09T11:31:00.000-05:00

There are lots of "farm fresh" recipes at this site:
http://www.ourohio.org/food_fam/htmlff/re_m.php

Muffins 3.5.2006

2006-03-04T10:42:00.000-05:00

Pumpkin- Choc. Chip, Oat Bran-Peach, Choc.- Coconut
It was a busy birthday weekend, so I used mixes and made adjustments (see below). The first two are flavors that I have made before and that people wanted recipes for or told me that they really like them. When I got around to making the third recipe, I only neded four more dozen, so I decided to experiemnt. I sort of made up the recipe from others recipes and the fact that I had the ingredients on hand.

Pumpkin-Chocolate Chip
Used Kroger's Pumpkin Quick Bread & Muffin Mix.
Recipes calls for adding water, vegetable oil, and eggs.
- Made two boxes; double-bath made 8 dozen and 7 mini muffins.-
- Added one bag of Nestle semi-sweet, mini chocolate chips.
- Sprinkled a few extra mini chips on top before baking.

Oat Bran-Peach
Used Kroger's Oat Bran Quick Bread & Muffin Mix.
Recipes calls for adding water (used the peach juice instead).
- Made two boxes; double-bath made 8 dozen mini muffins.
- Drained juice from peaches and measured it, then added enough water (about 1/2 cup) to make the amount of liquid needed by the recipe. Used this juice-water mix for the liquid.
- Added one 20 oz. can of canned peaches (Georgia peaches, raggedy variety).
- Sprinkled a few oatmeal flakes on top before baking.

Chocolate- Coconut
Used Duncan Hines' Family Size Brownie Mix.
Recipes calls for water, oil, eggs.
- Made one box; single batch made 4 dozen mini muffins.
- Cut up about 8 regular-size Mounds Bars.
There are two in each package; each bar was cut into eight pieces.
- Put some batter in the bottom of each paper liner, placed a Mounds Bar piece in each, covered each with more batter.
- Topped each with some shredded coconut that "toated" in the oven.

Muffins 2.26.2006

2006-02-27T09:33:00.000-05:00

Carrot Cake, Fresh Berry

Last week, Nancy K. & Deb L. baked; I don't know what flavors they made, but if you liked the baked goods and want the recipes, see them!

I "cheated" this week and used mixes for the batter base of the muffins. I added stuff to the mixes to "jazz them up". The mixes were made by Millcreek Harvest and come in double batches in cloth bags; be careful, the recipe on the label is only for one batch, but the mix in the bag is for two!

Carrot Cake
Use Millcreek Harvest's "World's Best Carrot Cake". The recipe on the label will have you add eggs, fresh grated carrots, raisins, and unsweetened crushed canned pineapple, and chopped walnuts.

I made the following alterations:
- used 20 oz. can of pineapple, drained
- almost doubled the raisins; used dark
- left out the walnuts due to people with allergies
- made in mini muffins pans with paper liners (bought at Cake Craft).
- didn't use any topping;
tried to sprinkle with powdered sugar, but the mffins were so moist, the sugar "melted"

Fresh Berry
Used Millcreek Harvest's "Blueberry Muffins". The recipe on the label will have you add eggs and cold water.

I made the following alterations:
- added fresh berries from grocery (in small plastic boxes):
1 box each of raspberries, blueberries, and 1 & 1/2 boxes blackberries
- due to the small size of the muffins, I chopped the berries (very messy!)
- made in mini muffins pans with paper liners (bought at Cake Craft).
- didn't use any topping;
tried to sprinkle with powdered sugar, but the mffins were so moist, the sugar "melted"

Muffins 02.12.06

2006-02-13T10:31:00.000-05:00

Cappuccino, Chai-Cinnamon Chip, Hot Cocoa

Well, I didn't bake last week; Jessica A. did a FABULOUS job. But, if you want any of the recipes, you'll have to ask her! This week was a "hot beverages" theme- coffee, tea, hot chocolate; I don't think anyone figured that out though!

Cappuccino
-- Double batch made 6 dozen + 7
-- Instead of dribbling glaze, I put a small smear of the glaze on the top
-- I added three small, roasted, coffee beans on top.
http://cookingvillage.com/cv/recipe/art/0,1684,sLang=us&iObj=3861&iCat=566&iCatObj=5166,00.html

Chai-Cinnamon Chip
-- Double batch made 7 dozen + 10
-- Instead of natural sugar, I used regular white sugar because that was what I had.
-- Instead of soymilk, I used 1% milk because that was what I had on hand.
-- Instead of Ener-G Egg Substitute, I used regular eggs because that was what I had.
-- Instead of Bengal Spice Chai Tea,
I used the Giant Eagle Marketplace chair tea that comes in the silver tin cylinders.
-- I added three cinnamon chips on top; I pushed them down into the dough a bit.
http://www.veggieboards.com/boards/showthread.php?t=26833

Hot Cocoa with Marshmallows
-- Single batch made 6 dozen + 6
-- Instead of devil's food cake mix,
I used Duncan Hine's Dark Chocolate Fudge because that is what I had here.
-- I only used 1/2 the whipped topping that was requied;
it worked just fine and mada a more" chocolatey" topping.
-- Due to the small size of the mini cupcake-muffins,
I only used one mini marshmallow on top.
-- I sprinkled with cocoa as per the recipe,
but then sprinkled just a bit of powdered suagr too to enhance the color differences.
http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/Cupcakes/HotCocoaMarshmallowCupcakes.html

Muffins 01.29.06- Apple Cider, Green Tea

2006-01-30T10:26:00.000-05:00

Several people have asked where we get muffins recipes. Well, I have a cookbook collection, and I use the internet, of course! Many people seemed to like yesterday's flavors and a couple were intersted in the recipes:

Apple- Cider Muffins
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=170
-- could use a bit more cinnamon; like 1-2 more teaspoons per recipe/ batch
-- used Fuji apples; might try a more tart apple the next time for more intense flavor.
-- used about 1/2 cup more apples per recipe/ batch
-- made double batch; it created 18 dozen mini muffins (yikes!)
-- made streusel for the top, but it "melted" into the muffins and became more like a puddle on top (tasted ok; just not what I planned)
-- got streusel from another recipe for apple muffins.

Streusel Recipe that I added

got this off another recipe; will post link when I find it

1/3 c. packed brown sugar

3 T. all-purpose flour

2 t. ground cinnamon

3T. cold butter

Stir brown sugar, four, and cinnamon together in small bowl.

Cut in butter with a pastry blender.

Set aside until muffins are in pans.

Sprinkle 1 t. on top of muffins before baking.

Green Tea Muffins
http://www.supereggplant.com/archives/000444.html
-- recipe doesn't say it, but add eggs after the sugar and before the milk
-- doubled the recipe; it created 7 1/2 dozen mini muffins
-- added twice the suggested amount of powdered green tea (available at Whole Foods).
-- sprinkled the tops with turbinado sugar

Additional Notes

We make them in the mini pans- the dough will make thrice as much as if you make the regular size muffins (on average, a recipe for 12 relgular will make at least 36 mini ones).

We use the mini cupcake papers- less oil/ fat/ calories, faster to get out of pans, less mess to clean-up, and easier for people to pick up quickly at church.

Bon Appetit!

Church Cafe Baking (details)

2006-01-25T11:23:00.000-05:00

Our church has a mini cafe to welcome people to our church. Though we have been baking the muffins to add to the hot beverage service, we would like to share this responsibility with others. This is your opportunity to share your culinary arts and hospitality skills with our community and our guests.

Our goal is to develop a baking schedule, so others can share in this ministry.

A few details from our experience:

Amount- Lately we have been making about 18-20 mini muffins for each week. If this is too much for one person, maybe two or three people could share the baking responsibilities for a week.

Freshness- We usually try to bake on Friday or Saturday. We store them in plastic containers to maintain freshness and then box them on Sunday morning (however, you would not need to have them in boxes).

Recipe Size (for your reference)- When using a recipe for regular-sized muffins, we usually expect to get two and a half times the amount of mini muffins from the same recipe. A regular, store-purchased, boxed muffin mix usually makes about 3-4 dozen mini muffins. We often do double batches which usually end up creating 7-8 dozen; double batches save time.

Baking Time & Temperature- One key to working with mini muffins is that they bake quickly; I often reduce the oven temperature by 25 degrees. For the first pan, we start the oven timer for 8 minutes and test with a toothpick to see if they are done. Often we need to adjust our cooking time to 10, 12, or even 14 minutes depending on the recipe. Be careful not to overbake; the result is very dry muffins.

Flavors- Usually we try to make at least one kind with chocolate and one kind with fruit. Sometimes there are third or fourth flavors- often we experiment with flavors that sound interesting.

Pans- We would be willing to loan our mini muffin pans and/ or cookbooks to those who are willing to bake. However, please do not feel limited to muffins; any breakfast-y quick bread-y style recipe would be fine.

Liners- We use mini cupcake/ paper liners available at grocery, craft, and baking/ cookware stores. You do not have to use these, you may choose to grease the pans instead. we just find it faster, easier, and more cleanly for baking, for transport, and for the people getting them at the cafe on Sunday.

IMPORTANT- On the box, we label any recipe with nuts in it due to severe allergic reactions that some people have to nuts.

Leftovers- We used to take leftovers home and Karl would take them to work to share with his co-workers. Lately, leftovers have been given to church members, gifted to guests, or donated to the OSU Prayer House.

If you have questions or you want to sign-up: please reply to this blog, see us on Sunday, or email us at bethany and karl [at] hotmail [dot] com
.... please omit spaces and brackets

Thank you so much for loving our church family, our visitors, and our community.

Karl and Bethany

Glazed Eggnog Spritz

2005-12-27T14:52:00.000-05:00

First place:
Favorite newly tried cookie recipe for Christmas 2005

from Betty Crocker & Gold Medal Flour's
Special Edition: Cookies & Bars
Edition # 54: Display until November 1, 2005

http://www.recipezaar.com/140747

Makes about 6 dozen cookies.

Fruitcake Crumble

2005-12-27T14:24:00.000-05:00

Second place:
Favorite newly tried cookie recipe for Christmas 2005

from Women's Day Specials

Sandra Lee: Semi-Homemade Holiday

Volume XIII, Number 2: Display until December 30, 2003

Prep time: 10 minutes , plus baking time
Baking time: 25-30 minutes

1/2 package (18 oz.) refrigerator sugar cookies dough

1/2 teaspoon rum extract

1 cup candied fruit, coarsely choppped

1/4 cup chopped walnuts

1/2 cup regular or golden raisins

Preheat oven to 350 degrees. Cut dough into piecesand mix well with rum extract. Press dough into bottom of 8-inch baking pan. Sprinkle dough evenly with candied fruit mixture, nuts, and raisins. Bake for 25 minutes until edges are slightly browned.

Cool on cooling rack. Cut into 2-inch squares.

Makes about 16.

Favorite Rice Pudding Recipe

2005-12-18T23:54:00.000-05:00

I was wondering if anyone had a favorite rice pudding recipe that they would not mind sharing....

Angel Food-Pineapple Cake

2005-12-14T09:05:00.000-05:00

This recipe is from my aunt that needs to eat a diabetic diet. Please note that it is also a low calorie recipe. (Mom added a few notes about slight changes that she has tried with the recipe).

Use one angel food cake mix.
Pour into a bowl.

Use one 15 0z. can of crushed pineapple.
Mix it all into angel food cake mix.

Add one capful of vanilla.
Stir in.

Pour into a pan slightly oiled with olive oil
….then wipe out excess oil.
Bake at 350 for 35 minutes.

Serve with low calorie whipped topping.

Mom's notes:
Another recipe called for a 20 oz can of pineapple; that is what I had. I did not add the vanilla, and I baked it in a 9X13 pan. It sank some in the middle - but tasted very good.

Southwest White Chili

2005-11-29T18:16:00.000-05:00

Mom is making this for dinner tonight and just emailed the recipe to us. She got it from a teacher with whom she used to work.

1 tsp. olive oil
1 ½ lb. boneless, skinless chicken breast- cut up into small cubes
¼ cup chopped onion
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) white kidney beans (cannelloni)- undrained
2 green onions, sliced

Southwest Spice Blend:
1 tsp. garlic powder
1 tsp. ground cumin
½ tsp. oregano leaves
½ tsp. cilantro leaves
1/8 tsp. ground red pepper ( ¼ or more if you like it hot!)

1. Heat oil in large saucepan over medium-high heat.
2. Add chicken and onions, cook 4-5 mins.
3. Stir in broth, green chilies and Southwest Spice Blend; simmer 15 mins.
4. Stir in beans. Simmer 5 mins. Top with onions.
5. Garnish with Monterey Jack cheese if desired.

Makes 4 cups.

CIDER-BRINED-AND-GLAZED TURKEY

2005-11-29T07:23:00.000-05:00

(this recipe was also in the file my friend sent from bon appetite. we wanted to do this one but we didn't have 2 days to brine the turkey. but it looks sooo good. maybe next year:)

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)

Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves

Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter

8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

For brine:
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.

Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

For broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.

For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

Makes 12 servings.

GRILLED TURKEY CUBAN SANDWICHES

2005-11-29T07:22:00.001-05:00

You don't need a panini machine to make these; use the low-tech method of weighting the sandwiches with a baking pan filled with canned goods. If you're making just one or two sandwiches at a time, you can cook them in a skillet and top them with another skillet weighted with cans.

1 cup mayonnaise, divided
1 tablespoon hot chili sauce (such as Sriracha)
1/3 cup (packed) finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons minced shallot
1 teaspoon sugar
1 teaspoon ground cumin

1 1-pound loaf ciabatta bread, ends trimmed, bread cut crosswise into 6 pieces (each about 5x3 inches), each halved horizontally
12 deli slices Swiss cheese
1 pound thinly sliced Black Forest ham
6 1/4-inch-thick slices cooked turkey breast

6 tablespoons (about) butter

Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.

Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.

Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.

Makes 6 servings.

APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE

2005-11-29T07:22:00.000-05:00

1 1 1/2-pound loaf sliced sourdough bread with crust, cubed

1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed

6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves

1/2 cup low-salt chicken broth

Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.

Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.

Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

Makes 12 servings.

GREEN BEANS WITH ROASTED TOMATOES AND CUMIN

2005-11-29T07:21:00.000-05:00

an easy way to peel tomatoes is to place them in a pot of boiling water for 30 seconds. remove them with a slotted spoon, then plunge the tomatoes into a bowl of ice water to stop the cooking process. the skins will slide of easily.

2 cups sliced red onion
1 garlic clove, sliced
cooking spray
4 large tomatoes, peeled and halved (about 2 lbs)
1 tsp chopped fresh thyme
1 tsp cumin seeds, lightly crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper
1/4 tsp balsmaic vinegar
1 and 1/2 lbs green beans, trimmed
1 tbsp olive oil

1. preheat oven to 375 degrees
2. place onion and garlic on a baking sheet coated wtih cooking spray. place tomato halves, cut sides up, over onion. Combine thyme, cumin, salt, black pepper, and red pepper; sprinkle over tomatoes. lightly coat vegetables wtih cooking spray. bake at 375 for 40 minutes or until onion is browned and tomatoes are tender. cool. place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. stir in vinegar.
3. cook beans in boiling water in a medium saucepan for 7 minutes or just unitl tender. drain. return to pan, and toss with olive oil. add tomato mixture, and cook for 2 minutes or until thoroughly heated.
Yield: 8 servings (serving size 3/4 cup)
calories: 64, fat: 2.1, protien: 2.6g, fiber:4.3

APPLE, WALNUT, AND MIXED GREENS SALAD WITH ZINFANDEL-CRANBERRY VINAIGRETTE

2005-11-29T07:20:00.000-05:00

"tossing the cubed apples wtih lemon juice will help keep them from turning brown. if you prefer sharper onion flavor, use red onions instead of walla wallas."

1 cup sweetened dried cranberries (such as Craisins)
3/4 cup apple juice
1/2 cup apple juice
1/2 cup zinfandel or other fruity dry red wine
1/2 cup cranberry juice cocktail
3 tbsp minced shallots
1 and 1/2 tbsps fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tbsp walnut oil
10 cups gourmet salad greens
3 cups cubed Gala apple (about 2 apples)
1 cup thinkly sliced Walla Walla or other sweet onion (about 1 medium onion)
1/3 cup coarsely chopped walnuts, toasted

1. combine cranberries and apple juice in a medium saucepan; bring to a boil. remove from heat; let stand for 10 minutes. drain cranberries; discard apple juice. set cranberries aside.
2. bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. gradually add oil, stirring with a whisk.
3. combine cranberries, greens, apple, and onion in a large bowl. drizzle dressing over salad; toss gently to coat. sprinkle with toasted walnuts.
Yield: 10 servings (serving size: about 1 1/3 cupbs salad and 1 1/2 teaspoons walnuts)
calories: 140; fat: 4.4g; protein: 2.7g; fiber: 4.3g

Cranberry Relish/ Salad

2005-11-25T21:53:00.000-05:00

My mom makes this cranberry relish/ salad every year for Thanksgiving.

1 pkg cranberries
6 apples

Grind together using a hand cranked meat grinder (or put in food processor).
Cranberries work best if frozen or partially frozen first.

Add:
1 1/2 - 2 cups sugar
1 heaping Tablespoon TANG
(sometimes I use orange juice or grind up 2 whole oranges)

Stir and let set for a while to meld the flavors.

Cinnamon Rolls

2005-11-23T13:47:00.000-05:00

1 C milk
1/2 C butter
1 C water
1 T yeast
1 C Sugar
1 t salt
2 eggs
6 C flour

Filling:
2t cinnamon
2 C dark brown sugar
1/2 c butter, softened

Frosting:
2 C powered sugar
1 package creamed cheese
1/2 t vanilla
3 T milk

Warm milk in a small saucepan until it bubbles, and then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs, and 2 C flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle.

In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter and half of the mixture. Roll up dough, starting in the long side, using a little water to seal the seam.

Cut each roll into 12 slices using a sharp knife or dental floss. Place rolls onto two large greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 350F. Bake for 20 to 25 minutes, until golden brown.

To make frosting; combine powered sugar, cream cheese, butter, ad vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread on warm, not hot, cinnamon rolls.

*** Make sure to give the rolls enough room to expand. Here is what happens if you don't.***

Spicy Chicken Pasta

2005-11-23T13:19:00.000-05:00

1/3 to 1/2 lb chicken breast, cubed
1 onion, chopped
2-3 cloves garlic, finely chopped/ minced
Tomato sauce
3-4 T plain yogurt or sour cream
1/4 t ground chipotle or hot pepper
Cooked pasta

Cook onion and garlic for about 3 minutes. Add chicken and cook until chicken is done. Add enough tomato sauce to cover chicken plus a 1/2 inch over and chipotle. Cook until heated about 5-10 minutes. Add yogurt or sour cream and stir until mixed. Add cooked pasta, combine.

I usually make this dish when I have left-over chicken fajitas. The fajitas replace chicken, onion, and garlic.

Yummy yeast rolls

2005-11-23T13:00:00.000-05:00

This recipe can be used to make dinner rolls and also sandwich buns.

1 C milk
2 T cup oil
2 T sugar + 1/2 t sugar
1 T yeast
3 C Flour
1/2 salt
2 T warm water

Heat milk to scalding. Mix in a bowl oil, 2 T sugar, and milk. Let mixture cool. In a separate bowl mix the yeast, 1/2 t sugar, and 2 T warm water. Let yeast mixture sit for a few minutes then add cooled milk mixture. Whisk in 1C flour and beat 100 times until smooth. Let rest for 10 minutes. Beat in 2 more cups of flour and salt. Add enough flour so dough can be turned out to knead. Knead for 5 minutes. Shape rolls, put on oiled cookie sheet. At this point, you may oil the tops and put poppy or sesame seeds on top. Let rise for 30 minutes. Heat oven to 375 F and bake rolls for 20 minutes.

*** Mine always take less them 20 minutes. Please watch them and take them out them the tops are golden brown***

MOUSSAKA--- Bulgarian dish

2005-11-23T12:26:00.000-05:00

1 lb ground meat
2 lbs potatoes, peeled, finely chopped in cubes
2 tomatoes, chopped
1/3 cup parsley, chopped
1 onion, chopped
salt and pepper
oil for cooking

3 eggs, beaten
1 cup Plain yogurt
2 T flour

Brown meat and onions, than add other ingredients up to eggs. Bake in open rectangular pan in moderate oven (325-350 F) for 45-60 minutes until potatoes are done. Mix eggs, yogurt, and flour. Pour on top a casserole and return to oven for 15 minutes.

This is a traditional Bulgarian dish. It is very good and filling. You may add additional vegetables. For those of you who don't know I am Sara's sister and for the next year and a half my husband and I are Peace Corps volunteers serving in Bulgaria.

BBQ Sauce

2005-11-23T12:17:00.000-05:00

1/2 cup Ketchup
2 T Brown Sugar (I use honey)
2 T Vinegar
1 Dash Hot Sauce
1 t Garlic
1/4 t mustard
1/4 t salt

This is a great quick recipe. It can be easily changed towards your taste. John, my husband, and I like spicy food so I add more hot sauce, chipotle Tabasco, or add ground chilies. Whatever your heart wants. Enjoy!

Tea Time

2005-11-21T17:31:00.000-05:00

Like tea? Here's a link to recipes using tea to make appetizers, main dishes, side dishes, salads & soups & dressings, desserts, and other beverages:

http://www.celestialseasonings.com/justforfun/recipes/index.php

Cooking the Books

2005-10-28T12:41:00.000-04:00

So, do politics and cooking go hand-in-hand? Supposedly, they do. This web site lists recipes from our country's congressional leadership:

http://www.virtualcities.com/ons/0rec/congress.htm

Pumpkin Bars

2005-10-24T18:27:00.000-04:00

We've been hunting all over for this recipe. It got "lost" in shuffle from Mom's old computer with disks to a new one with only a CD. Today, she was able to retrieve it.

The cream cheese icing makes is a smooth compliment to the pungent pumpkin.

Mix together:
4 eggs, beaten slightly
2 c. flour
2 c. sugar
2 tsp. baking powder
2 c. pumpkin
½ tsp. cinnamon
1 ½ stick melted butter
1 c. chopped walnuts
Spread in greased pan, a large cookie sheet with sides or jelly pan.
Bake at 325 degrees for 25 minutes.

Cool.

Frost with the folowing after bars are cooled.

Mix together:
3 oz. cream cheese
6 Tbsp. butter
1 tsp. vanilla
1 Tbsp. half and half
3 c. powdered sugar
Beat at low speed with electric mixer until smooth.

Jean’s Salad

2005-10-24T18:11:00.000-04:00

Jean, a lady from the church where I grew up, threw this together for a church dinner. It was so good everyone wanted the recipe. She admitted that she just "threw together" what had been in her frig! She recreated it for the next church cookbook.

The dressing is thick and therefore should not be tossed on the lettuce until right before serving. Any leftovers will be a limp-type, wilted salad.

1 large head lettuce
6 strips bacon, cooked crisp, broken up
¾ c. real mayonnaise
1/3 c. sugar (white)
½ c. grated swiss cheese

Shred lettuce into bottom of large bowl.

Mix remaining ingredients to create dressing- bacon, mayo, sugar, swiss cheese.

Pour dressing over lettuce.
Toss just before serving.

Makes 6-8 servings.
This is NOT a "heart healthy" recipe.

Fresh Apple Cake

2005-10-24T18:03:00.000-04:00

Mom's recipe again; I love that this rich, dense cake is made with fresh apples. Yummy!

Mix together:
½ cup cooking oil
2 cups sugar
3 eggs
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. ground allspice

Mix together in a separate bowl:
2 cups flour
1 tsp. salt
1 tsp. baking soda

Then, mix the two bowls together.

Fold in:
1 ½ cups nuts (your choice: pecans or walnuts or none)
3- 3 ½ cups chopped, peeled apples

Bake 1 hour in greased tube pan or bundt pan at 350°.

AS SOON AS cake is done, make topping:
1 cup brown sugar
¼ cup milk
1 stick margarine
ONLY boil for 3 minutes .

Pour hot sauce over hot cake.
Let stand 2 hours.
Remove from pan - top side up- like an angel food cake.

Oatmeal Cake

2005-10-24T17:55:00.000-04:00

Another of my mother's "famous" recipes from "who knows where"; I made this one day for a friend where I taught. It turned out that his mother used to make the same cake for him when he was younger. She had since passed away and he had always wanted to find the recipe. Coincidence? I think not, God knew he needed the comfort of the cake and of his mother's love.

Pour 1 ¼ cups boiling water over 1 cup regular oatmeal (not the quick oats).
Cool.

Meanwhile. mix together:
1 cup brown sugar
1 tsp. baking soda
1 cup white sugar
½ tsp. salt
2 eggs
½ tsp. cinnamon
½ cup margarine
1 ¼ cup flour

Add oatmeal mixture.
Bake at 350 for 35-40 minutes.

Make topping near the end of the cake's baking period:
1 cup brown sugar
½ cup canned (evaporated) milk
7 Tbsp. margarine
1 cup coconut
½ cup nut meats chopped fine.

COOK FIVE (5) MINUTES.
Spread on cake.
Broil about 5 minutes or until browned on top.

Wild Rice Stuffed Mini Pumpkins

2005-10-21T08:46:00.000-04:00

Gorgeous presentation and wonderful looking recipe that can appeal to both the vegatarian and non-vegetarian crowds among us. This link came in today's email from the store. I haven't made the recipe yet, but thought it was something that might appeal to others on this board.

http://www.wholefoodsmarket.com/recipes/ricestuffedpumpkin.html

I have the wild rice, just need to pick up the mini pumpkins. Think we'll have these with Carfagna's new item- fresh Salmon Sausage on the side tonight. Yum!

Meals for the Andersons

2005-10-19T14:18:00.000-04:00

Please let me know if you would be interested in providing a meal for Jen and Ron, as their little girl has just arrived.
Please e-mail me at:
gurlzrule...at...voila...dot...fr
We'll be getting things started next week.
Thanks!
Ginette

Pumpkin Gooey Butter Cakes

2005-10-10T13:03:00.000-04:00

My mother emailed this recipe to me today. I'm not sure where she originally got it, but thought I'd share it with you anyway. Be sure to see the variations in case you are not a "pumpkin" lover!

Cake:
1 (18 1/4 –ounce) package yellow cake mix
1 egg
8 Tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 Tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9- inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream or topping.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Free Email Cooking Newsletter

2005-09-14T10:59:00.000-04:00

from Whole Foods Market

Check out their site for great recipes.
http://www.wholefoodsmarket.com
... click on "recipes" link at the top

Also, they have a free online newsletter:
http://www.wholefoodsmarket.com/flavors/index.html
We just signed up; we can let you know what we think of it once we get our first isse.

The new store is just off Sawmill and Dublin-Granville Road where the Big Bear used to be..
Supposedly they will be offering cooking classes in the future!

Want a Free Cooking Magazine?

2005-09-06T17:20:00.000-04:00

Did you know that you can get a free cooking magazine from Kraft?

http://www.kraftfoods.com/kf/FoodandFamily/

See link for details!

Choco-Hoto-Pots

2005-09-02T13:36:00.000-04:00

(like Chocolate Lava Cakes)

Two summers ago, I was flipping through the channels one afternoon and saw that Oprah had guests Nigella Lawson and Jamie Oliver cooking easy-to-prepare, yet healthy meals. It was the same show that I described in an eariler blog post.

See link below for another one of our favorite recipes that Ms. Lawson demonstrated that day. This is absolutely decadent; a sort of chocolate lava cake.

http://www.oprah.com/foodhome/food/recipes/food_20030718_chocolate.jhtml

Meals for the Boyds

2005-08-27T08:05:00.000-04:00

Jared & Jaime Boyd added another baby girl, Tali, to their family this past Monday. If you would like to make a meal for their family, please contact Becky Slagle at 268-6157 or slagles@elementville.com to schedule a date. Thank you for loving and serving them in this way.

Jambalaya

2005-08-23T15:46:00.000-04:00

As kids, my sister and I used to make this dish as part of our 4-H Club "cooking lessons". It's very mild.

2 tablespoons butter or margarine
½ cup diced onion
¼ cup diced green bell pepper (for color, use red and/or yellow)
1 pound lean ground beef (or ground turkey)
1 teaspoon salt
¼ teaspoon thyme
1½ cups precooked brown rice (or your favorite rice)
1 can (1lb. 12oz) tomatoes
½ teaspoon sugar
1 small bay leaf

Melt butter.
Add onion, pepper, and ground beef/ turkey.
Cook until browned.

Drain tomatoes, measure juice.
Add water to make 1½ cups.

Add the liquid, tomatoes, salt, sugar, thyme and bay leaf to mixture in skillet.
Cover and simmer 5 minutes.

Stir in rice.
Cover and simmer 5 minutes.

Discard bay leaf and serve.

Note: If spicy is more your style, consider changing to a different type of diced pepper, adding tabasco sauce, and/ or adding some red pepper flakes.

Edible Playdough

2005-08-23T15:42:00.000-04:00

This is the recipe my mom used to make for her kindergarten students at Thanksgiving. They all formed their own "turkey" sculptures, then ate them for their "Thanksgiving Meal" (aka "snack time" !)

1 c. peanut butter
1 c. corn syrup
1 1/4 c. powdered sugar
1 1/4 c. powdered milk

Mix together, knead.
Play with and eat !

Homemade Finger Paint

2005-08-23T15:39:00.000-04:00

A lady at the church where I spent my teen years used this recipe for the younger children's Sunday school class.

3 tablespoons salt
1 cup water
1/4 cup flour
1/4 cup cornstarch
food coloring(s) of your choice

Mix salt, cornstarch, and flour together.
Add water.
Cook over low heat, stiriing constantly.
Remove from heat as soon as it begins to thicken.
Cool.
Divide to make different colors.
Add food coloring, a few drops at a time, for desired color.
Store in airtight containers.

Homemade Play Dough

2005-08-23T15:32:00.000-04:00

My mother used to teach kindergarten in a small, rural school district that had no money. At home, she would make this recipe in a large quantity to take to school for her students to use in class. It's not recommended to be eaten, but a small amount won't hurt.

1 ½ cups water
½ cup salt
2 tablespoon cooking oil
2 – 2 ½ cups flour
½ oz. (1 tablespoon) alum
Coloring(s) of your choice
Couple drops oil of peppermint

Put the water and salt in a kettle.
Bring to 180° or until bubbles form on bottom of pan.
Remove from fire/ heat.

Add alum, oil, coloring and peppermint.
Add flour, stirring to prevent lumps.

KNEAD. (It’s hot!!! Use rubber gloves.)

Store in an airtight container.

Fresh Apple Cake

2005-08-17T11:59:00.000-04:00

This is another recipe that my mom discovered when I was younger. It's especially wonderful in late summer- early fall when new local apples are ripe and fresh.

Preheat oven to 350°

Mix together "wet" ingredients and spices.
½ cup cooking oil
2 cups sugar
3 eggs
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. ground allspice

In separate bowl, mix dry ingredients together.
2 cups flour
1 tsp. salt
1 tsp. baking soda

Then, add to above wet mixture.

Fold in...
1 ½ cups nuts (pecan or walnuts) - can be omitted, if you prefer
3- 3 ½ cups chopped peeled apples

Bake for 1 hour in greased tube or bundt pan at 350°.

AS SOON AS cake is done, make the following topping.

In saucepan, mix together:
1 cup brown sugar
¼ cup milk
1 stick margarine

Boil 3 minutes only.

Pour hot sauce over hot cake.
Let stand 2 hours.

Remove from pan- rounded, pan side up.
(Extra sauce may dribble down sides of the cake.)

Sesame redskins

2005-08-17T11:14:00.000-04:00

* bag of redskin or 'new' potatoes
* 3 tbsp sesame oil
* 1/2 cup canola oil
* salt
* 5 tbsp sesame seeds, toasted in dry pan
* freshly ground white pepper (black will also work)

----

Cut the potatoes into quarters, or halves for small ones. Rinse.

Parboil potatoes (should not quickly fall off inserted knife) in salted water. Remove and drain.

Toss potatoes in oil and sesame seeds. Salt until, well, salty. Pepper. Transfer to baking sheet.

Bake at 400 until golden brown. If you're impatient, boil them a little longer and then broil them.

Eat. With mouth. Enjoy.

Perfect Margaritas

2005-08-17T11:11:00.000-04:00

1/3 100% agave tequila
1/3 Freshly squeezed lime juice
1/3 Cointreau

--

Agitate and chill in a cocktail shaker. Pour into cocktail glasses rimmed with Kosher salt. Garnish with a lime or red chile. Don't drive.

Four Layer Pumpkin Cake

2005-08-16T19:38:00.000-04:00

1 pkg. yellow cake mix
15 oz. can pumpkin, divided
1/2 c. milk
1/3 c. oil
4 eggs
1 1/2 t. pumpkin pie spice, divided
8 oz. cream cheese
1 c. powdered sugar
8 oz. cool whip, thawed
1/4 c. carmel topping
1/2 c. pecans

1. Grease & flour 2 - 9" round cake pans.
2. Beat cake mix, 1 c. pumpkin, milk, oil, eggs & 1 t. pumpkin pie spice on medium speed until well blended. Bake 20-22 minutes according to temperatures on box. Cool completely on wire racks. Slice each cake in half horizontally.
3. Beat cream cheese, 1 c. powdered sugar, remaining pumpkin & 1/2 t. pumpkin pie spice. Stir in cool whip.
4. Starting with one layer of cake, spread 1/3 of cream cheese mixture onto cake. Top with another cake layer and repeat frosting...DO NOT frost top layer. Pour carmel over top allowing it to drizzle down the sides. Sprinkle with pecans.

Butterflied Chicken with Lemon and Rosemary

2005-08-16T11:54:00.001-04:00

Two summers ago, I was flipping through the channels one afternoon and saw that Oprah had guests Nigella Lawson and Jamie Oliver cooking easy-to-prepare, yet healthy meals. See link below for one of our favorite recipes that Ms. Lawson demonstrated that day.

We've taken this dish to new neighbors, prepared it for sick friends, and served it to family members. It's always a hit. It's a great prepare-ahead and "stick it in the oven when I get home from work" meal.

http://www.oprah.com/foodhome/food/recipes/food_20030718_chicken.jhtml

Notes:

1. We always cut the onion up and add it to the ziploc bag when we put in the rosemary and lemon. And yes, RED onion does make a difference!

2. When dumping the marinated chi9cken in a pan, we always spread out the onion pieces, then the lemon slices spaced evenly and pushed down into the onions,. then the rosemary evenly spaces, then the butterflied chicken on top. Sometimes I add a little extra drizzle of extra virgin olive oil.

3. We sometimes add a little extra fresh rosemary before baking; tuck in under the legs and in the "armpits".

4. We sprinkle the salt over the top of the chicken before putting it in the oven.

5. We find the chicken usually takes about an hour for a 4lb. bird; sometimes an hour and fifteen minutes. The length of baking depends on the size of the bird, and how warm/cold it is. (I like to take it out of the frig and set it on the counter or in a pan about an half hour before baking; this allows the bird to warm up some).

6. If the chicken is browning too much, we place a piece of aluminum foil loosely over the top; this allows for cookig, but slows the browning.

Rhubarb Roll

2005-08-15T13:14:00.000-04:00

This recipe my mom got from my aunt. I don't know where it was originally from but we LOVE THEM!

2 c flour
1/4 t salt
3 t baking powder
1/2 c butter
3/4 c milk

Mix together and roll out to 12x 14 in

2 c water
2 c sugar
3 T butter
Bring to a boil

(You want to do this last because the rhubarb becomes very juicy very quickly)
Mix 3 1/2 c finely chopped rhubarb
1 t cinnamon
1 c sugar
spread on to dough
Roll up and cut (dental floss is the easiest to use) into 1/2 " pieces

place into greased 9x12 baking pan
350 degrees
40 min.

Norwegian Salmon Soup (Laksesuppe)

2005-08-15T09:23:00.000-04:00

This recipe came from Karl's mother, a long time member of the Columbus Scandanavian Club. This is the recipe used for the Scandinavian booth at the Columbus International Fair each November!

Yields: 9 cups

1-1 1/2 cups cubed potatoes
1 cup carrot slices
1/2 cup chopped green peppers
1/3 cup chopped onions
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground thyme
3 cups milk
1- 16 oz. can tomatoes
1- 10 oz. can cream of celery soup
1- 16 oz. can salmon

Sauté onions, potatoes, carrots, and green peppers in butter for about ten minutes in a large saucepan, stirring frequently.

Add tomatoes and seasonings.

Cover and simmer 6-8 minutes until vegetables are tender.

Stir soup and milk. Add drained, flaked salmon.

Do NOT boil! Bring to a serving temperature over low heat and enjoy a taste of Scandinavia!

Serve with crusty artisan bread or French bauguette slices.

Fruit Cocktail Cookies

2005-08-15T09:02:00.000-04:00

My mother used to make these for us when we were kids. She got the recipce from a church friend who has since passed away.

1 cup shortening (butter or margaine)
4 cups flour
1 cup brown sugar
1 tsp. baking powder
½ cup white sugar
1 tsp. soda
3 eggs
1 tsp. cinnamon
1 tsp vanilla
1 tsp. cloves
pinch salt
2 cups fruit cocktail, juice and all
½ cup chocolate chips
½ cup raisins- dark or white, your choice

Variations:
chopped fresh fruit in place of fruit cocktail
chopped canned fruit- peaches, pears, etc- in place of fruit cocktail
other dried fruits in place of or in addition to raisins
add nuts, if desired
white chocolate chips in place of or in addition to the regular

Stir all together dry ingredients- flour, sugars, baking powder, soda, cinnamon, cloves, salt.
In separate bowl, mix together wet ingredients- edds, shortening, vanilla.
Put together wet and dry mixes. Stir until fully blended.
Add chocolate chips and raisins.
Add fruit cocktail last; be careful not to mash fruit too much.

Drop by teaspoonfuls on ungreased or parchment covered cookie sheet. Bake at 350° for 10-15 minutes.

These will be very moist cookies and will flatten out quite a bit. To store, place between layers of waxed paper becasue they WILL stick together.

Best Quesadillas.

2005-08-14T21:46:00.000-04:00

Now that you've made those delicious tortillas, put something in them!

* Cheese (cheddar, chihuahua, parmesan, feta, goat -- mix them up!)
* Sliced, grilled meat
* Basil, green onions, other savory herbs
* Sliced red bell peppers
* Hot chilies

Layer the cheese on one half of a tortilla, add other ingredients, put a little more cheese on top. Season with black pepper.

Fold other half of tortilla over the filled side, press firmly.

Transfer quesadilla to lightly oiled frying pan (or, you could bake them at about 350 degrees).

Brush the top with oil (or spray with Pam) and salt liberally (very, very important steps)

After cheese begins to melt, flip, and salt the other side lightly. When browned, remove from heat, let sit for 2 minutes, slice and serve with sour cream or creme fraiche and lime wedges.

Mmmm!

Easy flour tortillas

2005-08-14T21:40:00.000-04:00

Much better than store-bought. Easy, too.

---

3 cups all purpose flour
5 tbsp shortening or lard
1 cup hot (not boiling) tap water
1 tsp salt -- good quality sea salt, if available

Add shortening or lard to flour in a food processor. Pulse until combined.

Dissolve salt in water, add to flour mixture with processor on full-speed. A firmish ball should form. If not, add a little flour at a time.

Roll dough into a thick 'snake' onto a lightly floured surface. Divide into 12 even balls. Cover with plastic wrap for 15 minutes.

Rollout into thin circles and cook both sides on an ungreased frying pan or griddle. Cast iron works very well. Transfer to plate and cover with a towel.

Grilled Rosemary Encrusted Pork Tenderloin

2005-08-14T21:38:00.000-04:00

Grilled Rosemary Encrusted Pork Tenderloin. Very easy. Very imprecise.

Ingredients:

Two medium (unseasoned) pork tenderloins (raw, in case it's not obvious)
Couple of teaspoons black peppercorns
Couple pinches of flaked sea salt
10 or so stalks of fresh rosemary
Half cup extra virgin olive oil

Instructions.

Okay. So you strip the rosemary leaves from the stalks, throw the other stuff in a mortar and pestle and bash it all up. A food processor would work, but the mortar is better. Taste it. It should be savory, and pretty darn salty. If it's not, add more salt.

Pour it all in large Ziploc-style bag. Add the pork. Shake and smoosh. Then shake and smoosh the bag. If the mixture doesn't coat the pork, add a little more oil. Put the bag in the fridge for at least a half hour.

Grill pork on medium-high heat, frequently turning for about 18 minutes or until interior temperature reaches 155.

Remove from grill. Let pork rest for, oh, 10 minutes. Cut in quarter inch slices, arrange attractively on plates. Serve with rice or potatoes and a nice green veggie (asparagus or haricot vert are nice). Drizzle with soy sauce and, if you like, siracha, which is a thai chili garlic sauce.

Chicken Curry (Thai Inspired)

2005-08-14T21:37:00.000-04:00

Chicken Curry. Serves about 4.

4 cloves garlic, minced
2 tablespoons of finely minced fresh ginger (dried or powdered won't work)
One half large red onion, thinly sliced
7 jalapeno peppers
1 green bell pepper, thinly sliced
7 dried red chiles, pulverized in a mortar
Flaked or ground sea salt to taste (probably one half teaspoon?)
2 boneless, skinless chicken thighs, chopped
2 medium yellow potatoes, boiled, but not mushy, and diced
fresh lime juice to taste
3 or 4 tablespoons of canola oil
1 can coconut milk (not juice!)
30 cranks of ground pepper (white is best)
1 pinch of MSG
10 scallions, chopped
1 tablespoon soy sauce

Instructions:

Heat wok (or large skillet). When the pan is very hot, add oil. When oil is shimmering, stir in ginger. After about a minute, add garlic. Stir. When the garlic begins to get translucent (and before it gets brown), add the chicken, jalepenos and onions.

Stirfry until chicken turns mostly white on the outside. Add sea salt and MSG.

Stir in coconut milk and turn heat to low. Add dried chilies, green peppers and boiled, diced potatoes. Simmer for 10-15 minutes. Stir in soy sauce.

Add scallions, ground pepper and ladle into bowls. Squeeze lime juice over each dish.

Taco Salad

2005-08-13T11:48:00.000-04:00

My mother has made this recipe for over 25 years. Although we don't know from where the original recipe came, it's a family tradition to take this to summer family reunions and church potlucks. Over the years, Mom has continued to improve upon the original recipe; feel free to add or delete ingredients that are more to your personal tastes. Be warned- it makes a lot.

1 lb. ground beef or ground turkey
1 pkg. taco seasoning
1 can kidney beans, 15-16 oz., rinsed, drained, dried on towel
1 can garbanzo beans (chick peas), rinsed, drained, dried on towel
1 medium head of lettuce, torn up
2 medium tomatoes, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
2 cups coarsely crushed tortilla or taco chips (5.5 oz. package)

Other items may be used:
black olives, mushrooms , green bell pepper (for more color, try red bell pepper and/ or yellow bell pepper)

Prepare ground beef/ turkey with taco seasoning according to package's directions. Cool.

Put all ingredients in large bowl, except tortilla/ taco chips.
(May be made ahead of time, layered and mixed at serving time).

Wait to add tortilla/ taco chips until right before serving (or mixing to serve).

Serve with dressing of choice, salsa, sour cream, guacamole- or NOTHING.

first recipe- Curried couscous

2005-08-11T14:34:00.000-04:00

3 c couscous, cooled
1 1/2 c broccoli , steamed
1 1/2 c onions, red
3/4 c shredded carrots
1/4 c white raisins
1/4 c roasted cashews
1 15 oz can drained and rinsed chickpeas
mix together

In separate bowl mix
1 T white wine vinegar
1 1/2 T olive oil
1 T sugar
1 1/2 t curry
1 t garlic, minced
3/4 t salt
once mix combine with couscous
enjoy!