BROILED SCALLOPS 25
1 lb sea scallops
2 tbsp margarine
3 tbsp dried bread crumbs
1 tsp dry basil leaves
1/2 tsp lemon pepper
Rinse scallops and pat dry. Toss in melted margarine to coat. Mix remaining ingredients. Dip one flat side of scallop in crumb mixture and place on broiler pan, crumb side up. Broil 3 inches from heat without turning for about 5 minutes or until opaque throughout. Serve with lemon wedges.
Tuesday, October 27, 2009
I Need Staff When I Bake
I got a whole skid of batteries so I'll be able to post pictures from now on.
This is another baking episode. Here is why I don't like baking. Too much clean up
APRICOT BARS
1 1/2 cups margarine (not butter)
1 1/4 cups granulated sugar
3 egg yolks
1 tsp vanilla
3 1/2 cups sifted flour
1/2 cup chopped walnuts
1 1/4 cups apricot preserves
Confectioners sugar
Turn on oven light to warm oven and close door. I didn't do this. I heated up the piping dough in the microwave. Just shows how old the recipe is. Cream margarine and sugar. Add egg yolks and vanilla and beat until creamy. Mix in the flour. Put 1/6 of the dough in an icing bag, seal and place in the warm oven. Hand press the remaining dough into a 9 x 13 baking pan. Warm apricot preserves and spread on dough, then sprinkle with chopped walnuts. Cover with lattice by piping warmed dough through the icing bag. There should be enough dough to pipe around the edges and make 5 long stripes and 7 short stripes.
Bake for 35 to 40 minutes in a 350 F oven. Cool, lightly dust with confectioners sugar, and cut into bars. (Rev. 11/15/91)
But even though I did have to do quite a few dishes, this turned out pretty good.
I took most of it into the office.
This is another baking episode. Here is why I don't like baking. Too much clean up
APRICOT BARS
1 1/2 cups margarine (not butter)
1 1/4 cups granulated sugar
3 egg yolks
1 tsp vanilla
3 1/2 cups sifted flour
1/2 cup chopped walnuts
1 1/4 cups apricot preserves
Confectioners sugar
Turn on oven light to warm oven and close door. I didn't do this. I heated up the piping dough in the microwave. Just shows how old the recipe is. Cream margarine and sugar. Add egg yolks and vanilla and beat until creamy. Mix in the flour. Put 1/6 of the dough in an icing bag, seal and place in the warm oven. Hand press the remaining dough into a 9 x 13 baking pan. Warm apricot preserves and spread on dough, then sprinkle with chopped walnuts. Cover with lattice by piping warmed dough through the icing bag. There should be enough dough to pipe around the edges and make 5 long stripes and 7 short stripes.
Bake for 35 to 40 minutes in a 350 F oven. Cool, lightly dust with confectioners sugar, and cut into bars. (Rev. 11/15/91)
But even though I did have to do quite a few dishes, this turned out pretty good.
I took most of it into the office.
Sunday Breakfast
My batteries in the camera went dead again. So no pictures this time. I had some of the Italian bread left over from the "Gourmet" Steak Sandwiches. So, on Sunday after church we made french toast with Italian bread. I hope that doesn't cause a international incident. I made the mix and Carol actually did the cooking. I practiced my trumpet while she cooked. To go with this, I had microwaved some bacon and made a fruit salad with apples, grapes and bananas. The bread was pretty stale but that made it really good.
FRENCH TOAST
2 eggs, beaten
1/2 cup milk
1/4 tsp vanilla
1/8 tsp cinnamon
Pinch nutmeg
6 slices Italian bread
Butter flavored shortening
Beat together in a shallow bowl the eggs, milk, vanilla, cinnamon and nutmeg. Melt 1 tbsp shortening in a hot skillet. Dip bread into egg mixture coating both sides, and fry over medium/low heat 2 or 3 minutes on each side until crisp and golden brown. Add shortening as needed to fry remaining bread slices.
May be fast frozen on a cookie sheet. If frozen, heat in 425 F oven on a rimmed baking sheet for 8 to 9 minutes.
FRENCH TOAST
2 eggs, beaten
1/2 cup milk
1/4 tsp vanilla
1/8 tsp cinnamon
Pinch nutmeg
6 slices Italian bread
Butter flavored shortening
Beat together in a shallow bowl the eggs, milk, vanilla, cinnamon and nutmeg. Melt 1 tbsp shortening in a hot skillet. Dip bread into egg mixture coating both sides, and fry over medium/low heat 2 or 3 minutes on each side until crisp and golden brown. Add shortening as needed to fry remaining bread slices.
May be fast frozen on a cookie sheet. If frozen, heat in 425 F oven on a rimmed baking sheet for 8 to 9 minutes.
Sunday, October 25, 2009
It's A Snap!
This is favorite of mine that my sister in law, Fritzi makes. It was her grandmother's recipe. The hardest part was working with the molasses.
GINGERSNAPS
1 cup granulated sugar
3/4 cup Crisco
1 egg
4 tbsp molasses
2 cups flour, unsifted
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground clove
1 tsp cinnamon
Cream sugar and shortening. Add egg and beat until light and fluffy, then add molasses. Stir and toss together flour, baking soda, ginger, cloves, and cinnamon, and add to the first mixture, beating until smooth. Roll dough into teaspoon-size balls, then roll each ball in granulated sugar. Place 3 inches apart on greased sheets and bake in a 350 F oven for 8 to 10 minutes or until tops have cracked. Makes 4 dozen cookies.
They tasted pretty good. But, I think I'll just continue taking the empty cookie tin to Fritzi in December to get a refill.
GINGERSNAPS
1 cup granulated sugar
3/4 cup Crisco
1 egg
4 tbsp molasses
2 cups flour, unsifted
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground clove
1 tsp cinnamon
Cream sugar and shortening. Add egg and beat until light and fluffy, then add molasses. Stir and toss together flour, baking soda, ginger, cloves, and cinnamon, and add to the first mixture, beating until smooth. Roll dough into teaspoon-size balls, then roll each ball in granulated sugar. Place 3 inches apart on greased sheets and bake in a 350 F oven for 8 to 10 minutes or until tops have cracked. Makes 4 dozen cookies.
They tasted pretty good. But, I think I'll just continue taking the empty cookie tin to Fritzi in December to get a refill.
A Little Different Pasta Meal
I used two boneless skinless chicken breasts for this. That was plenty. I also removed the skin from the sausage and used turkey sausage. We enjoyed this meal as we watched Penn State make a "House" call on Michigan this weekend.
CHICKEN WITH SWEET ITALIAN SAUSAGE
2 tbsp vegetable oil
1 lb sweet Italian sausage, cut in 8 pieces
3 lb chicken, cut up in 8 pieces
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes in puree
1 can (8 oz) tomato sauce
1 tsp red wine vinegar
2 1/2 tsp chili powder (original said 3 tsp)
1 1/2 tsp ground cumin (original said 2 tsp)
3/4 tsp fennel seed
1 tsp rosemary
1/2 tsp marjoram
1/2 tsp salt
1/8 tsp pepper
1 1/2 tsp sugar
Brown sausage pieces in oil in a 6 quart pot, remove and set aside. Then brown chicken pieces skin side down first and turn. Remove chicken and set aside. Add onion and garlic to oil and cook 5 minutes. Add and mix tomatoes, tomato sauce, vinegar and seasonings. Return chicken and sausage to the pot, cover and simmer 35 to 45 minutes. Serve over favorite pasta.
CHICKEN WITH SWEET ITALIAN SAUSAGE
2 tbsp vegetable oil
1 lb sweet Italian sausage, cut in 8 pieces
3 lb chicken, cut up in 8 pieces
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes in puree
1 can (8 oz) tomato sauce
1 tsp red wine vinegar
2 1/2 tsp chili powder (original said 3 tsp)
1 1/2 tsp ground cumin (original said 2 tsp)
3/4 tsp fennel seed
1 tsp rosemary
1/2 tsp marjoram
1/2 tsp salt
1/8 tsp pepper
1 1/2 tsp sugar
Brown sausage pieces in oil in a 6 quart pot, remove and set aside. Then brown chicken pieces skin side down first and turn. Remove chicken and set aside. Add onion and garlic to oil and cook 5 minutes. Add and mix tomatoes, tomato sauce, vinegar and seasonings. Return chicken and sausage to the pot, cover and simmer 35 to 45 minutes. Serve over favorite pasta.
Easy Clean Up/Not So Easy Clean Up
I liked this recipe because it has a real short prep time and little clean up. But that all changes in the dressing recipe below, though.
I made this with boneless skinless chicken breasts. I'd use chicken thighs next time. The other change I'd make is to use 1/2 cup of sherry. If you have fresh mushrooms, saute them and add rather than use the canned.
CHICKEN BREASTS IN WINE AND MUSHROOMS
4 to 6 chicken breast halves (or thighs)
2 cans (10 oz ea) cream of chicken soup
1 can (4 oz) mushroom pieces, save liquid
1/4 cup cream sherry
1 tbsp butter
Remove skin from chicken and place bone side down in a 9 x 13 inch Pyrex baking dish. In a bowl, blend cream of chicken soup with sherry and liquid from mushrooms. Add mushrooms and spoon mixture over chicken. Dot with butter and bake in 350 degree oven 1 to 1 1/4 hours. Serve with rice.
Along with the chicken I made this dressing. I had to do some Googling for this one. I didn't know how to juice an onion . I ended up using a food processor and pureeing it. This is a sweet dressing but, I wanted a little more tang to it so I added more vinegar. The time I saved making the chicken was lost making this recipe.
CELERY SEED DRESSING (Penn State HUB)
1 1/4 cup sugar
2 tsp dry mustard
1 tsp salt
1/2 medium onion, juice from
5/8 cup vinegar
1 pt salad oil
1/8 cup celery seed
In mixer bowl combine sugar, salt, mustard, onion juice and 1/2 of vinegar. Beat at medium speed and gradually add oil and remaining vinegar. Beat until a thick stable emulsion has formed. Add celery seed. One half of this recipe makes almost a pint.
I made this with boneless skinless chicken breasts. I'd use chicken thighs next time. The other change I'd make is to use 1/2 cup of sherry. If you have fresh mushrooms, saute them and add rather than use the canned.
CHICKEN BREASTS IN WINE AND MUSHROOMS
4 to 6 chicken breast halves (or thighs)
2 cans (10 oz ea) cream of chicken soup
1 can (4 oz) mushroom pieces, save liquid
1/4 cup cream sherry
1 tbsp butter
Remove skin from chicken and place bone side down in a 9 x 13 inch Pyrex baking dish. In a bowl, blend cream of chicken soup with sherry and liquid from mushrooms. Add mushrooms and spoon mixture over chicken. Dot with butter and bake in 350 degree oven 1 to 1 1/4 hours. Serve with rice.
Along with the chicken I made this dressing. I had to do some Googling for this one. I didn't know how to juice an onion . I ended up using a food processor and pureeing it. This is a sweet dressing but, I wanted a little more tang to it so I added more vinegar. The time I saved making the chicken was lost making this recipe.
CELERY SEED DRESSING (Penn State HUB)
1 1/4 cup sugar
2 tsp dry mustard
1 tsp salt
1/2 medium onion, juice from
5/8 cup vinegar
1 pt salad oil
1/8 cup celery seed
In mixer bowl combine sugar, salt, mustard, onion juice and 1/2 of vinegar. Beat at medium speed and gradually add oil and remaining vinegar. Beat until a thick stable emulsion has formed. Add celery seed. One half of this recipe makes almost a pint.
Wednesday, October 21, 2009
Steak your claim
I was not impressed with the cube steaks for this meal. I think a sliced strip steak would be much better. Someone used my green pepper to make her chutney. So I made this with onions instead.
GOURMET STEAK SANDWICH
4 cube steaks
8 tomato wedges
4 green pepper strips, 1/2 inch wide
4 bias-cut, 3/4 inch slices French bread, toasted
GOURMET SAUCE
1 can (10 oz) condensed beef broth
1 cup wine
3 green onions, finely sliced
Pinch pepper
1/4 tsp marjoram
1/4 tsp thyme
1 bay leaf
1/2 tsp lemon juice
2 tsp snipped parsley
4 tsp butter or margarine
For the Gourmet Sauce, combine broth, wine, green onions and seasonings. Cook fast to reduce the volume in half. Remove bay leaf and add lemon juice, parsley and butter. Set aside but keep hot.
Pan fry or grill cube steaks 1 or 2 minutes per side. At same time briefly sauté green pepper slices and tomato wedges. Lightly salt and pepper steaks and vegetables. To serve, drizzle 2 tablespoons sauce over each sliceof toast, place steak on toast with a green pepper strip and 2 tomato wedges atop. Spoon any remaining sauce over sandwiches.
This Gourmet Sauce can be used to dress up hamburgers, left over London broil or roast beef.
I served this with some cheddar cheese melted on Tostito chips.
GOURMET STEAK SANDWICH
4 cube steaks
8 tomato wedges
4 green pepper strips, 1/2 inch wide
4 bias-cut, 3/4 inch slices French bread, toasted
GOURMET SAUCE
1 can (10 oz) condensed beef broth
1 cup wine
3 green onions, finely sliced
Pinch pepper
1/4 tsp marjoram
1/4 tsp thyme
1 bay leaf
1/2 tsp lemon juice
2 tsp snipped parsley
4 tsp butter or margarine
For the Gourmet Sauce, combine broth, wine, green onions and seasonings. Cook fast to reduce the volume in half. Remove bay leaf and add lemon juice, parsley and butter. Set aside but keep hot.
Pan fry or grill cube steaks 1 or 2 minutes per side. At same time briefly sauté green pepper slices and tomato wedges. Lightly salt and pepper steaks and vegetables. To serve, drizzle 2 tablespoons sauce over each sliceof toast, place steak on toast with a green pepper strip and 2 tomato wedges atop. Spoon any remaining sauce over sandwiches.
This Gourmet Sauce can be used to dress up hamburgers, left over London broil or roast beef.
I served this with some cheddar cheese melted on Tostito chips.
I've got the blues.
This recipe would work for other types of fish as well.
Rather than adding the second 2 tbsp of butter for basting, I just used a pasty brush and marinade in the dish while broiling.
BLUEFISH AU GRATIN
3/4 lb Bluefish fillets, cut in 2 pieces
4 tbsp melted butter, divided
2 tsp white Worcestershire sauce
1 tbsp lemon juice
Pinch of salt, oregano, thyme, dill weed and basil
2 medium onions, sliced
1/3 cup cheddar cheese, grated
Combine 2 tbsp melted butter, Worcestershire sauce, lemon juice, salt and spices. Pour over fillets in a glass baking dish and marinate for at least 1 hour in the refrigerator.
Sauté onions about 15 minutes or until tender and set aside.
Broil fish 4 inches from the broiler and baste with remaining butter for 10 to 12 minutes per inch of thickness. When fish is done, spoon onions over fillets and sprinkle with cheese. Return to broiler for 30 seconds to melt cheese. Serves 2.
Variation: Substitute 1/2 green pepper for 1 onion.
We served this with brown rice.
Rather than adding the second 2 tbsp of butter for basting, I just used a pasty brush and marinade in the dish while broiling.
BLUEFISH AU GRATIN
3/4 lb Bluefish fillets, cut in 2 pieces
4 tbsp melted butter, divided
2 tsp white Worcestershire sauce
1 tbsp lemon juice
Pinch of salt, oregano, thyme, dill weed and basil
2 medium onions, sliced
1/3 cup cheddar cheese, grated
Combine 2 tbsp melted butter, Worcestershire sauce, lemon juice, salt and spices. Pour over fillets in a glass baking dish and marinate for at least 1 hour in the refrigerator.
Sauté onions about 15 minutes or until tender and set aside.
Broil fish 4 inches from the broiler and baste with remaining butter for 10 to 12 minutes per inch of thickness. When fish is done, spoon onions over fillets and sprinkle with cheese. Return to broiler for 30 seconds to melt cheese. Serves 2.
Variation: Substitute 1/2 green pepper for 1 onion.
We served this with brown rice.
"Uncle Ken, is it done yet?"
I made this recipe Tuesday night. My sister-in-law, nephew and niece were over that night. I only had half of the cake left, when they departed.
This is a a very moist coffee cake. If the apples are large, use two. If they are small you can use four. Don't peel the apples. This was our landlord's recipe.
APPLE COFFEE CAKE
2 cups Granny Smith apples, chopped
1 cup granulated sugar
1/4 cup butter
1 egg, beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp soda
1/4 tsp salt
Mix apples and granulated sugar, then set aside for 1 or 2 hours. Cream butter and stir in egg, vanilla, flour, soda and salt. Add apple mixture and pour into an 8 x 8 inch baking pan.
TOPPING
1/4 cup brown sugar
1 tsp cinnamon
2 tbsp butter
Sprinkle batter with mixture of sugar and cinnamon and dot with butter. Bake in 350 F oven for 30 to 35 minutes.
This took 45 minutes to cook. I used the middle rack, though.
This is a a very moist coffee cake. If the apples are large, use two. If they are small you can use four. Don't peel the apples. This was our landlord's recipe.
APPLE COFFEE CAKE
2 cups Granny Smith apples, chopped
1 cup granulated sugar
1/4 cup butter
1 egg, beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp soda
1/4 tsp salt
Mix apples and granulated sugar, then set aside for 1 or 2 hours. Cream butter and stir in egg, vanilla, flour, soda and salt. Add apple mixture and pour into an 8 x 8 inch baking pan.
TOPPING
1/4 cup brown sugar
1 tsp cinnamon
2 tbsp butter
Sprinkle batter with mixture of sugar and cinnamon and dot with butter. Bake in 350 F oven for 30 to 35 minutes.
This took 45 minutes to cook. I used the middle rack, though.
While I Was Away
We are still finding ways to use all of our tomatoes. Carol made this while I was out one evening. We like to do a roast in the crock pot and add the chutney.
It always tastes great.
CHUTNEY
2 1/2 lb tomatoes, peeled and chopped 1/2 inch
1/2 lb onions, chopped 1/4 inch
1/2 green pepper, chopped 1/4 inch
1/2 red pepper, chopped 1/4 inch
2 cloves garlic, crushed
1 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp mustard seed, crushed
1/2 cup sugar
1 cup white vinegar
Combine all above ingredients in a 4 quart pot and cook slowly, uncovered, for 1 1/2 hours. Sugar and vinegar may need slight adjusting. Makes 3 1/2 cups. May be frozen.
It always tastes great.
CHUTNEY
2 1/2 lb tomatoes, peeled and chopped 1/2 inch
1/2 lb onions, chopped 1/4 inch
1/2 green pepper, chopped 1/4 inch
1/2 red pepper, chopped 1/4 inch
2 cloves garlic, crushed
1 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp mustard seed, crushed
1/2 cup sugar
1 cup white vinegar
Combine all above ingredients in a 4 quart pot and cook slowly, uncovered, for 1 1/2 hours. Sugar and vinegar may need slight adjusting. Makes 3 1/2 cups. May be frozen.
It only gets better.
This is a good casserole meal. I thought the flavors came through even more the second night.
BEEF AND NOODLE CASSEROLE
2 cups (4 oz) dry Munchen egg noodles
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, minced
1/4 cup butter
1 tbsp flour
1 can (8 oz) tomato sauce
1 can (10 oz) Campbell's Beef Broth
1/4 cup Burgundy (or dry sherry) wine
1/8 tsp pepper
1 can (4 oz) mushroom pieces, drained
1 cup sour cream
1/2 cup grated Parmesan cheese, divided
Cook noodles, drain and set aside. In a 12 inch skillet brown ground beef, onions and garlic and drain fat.Stir in remaining ingredients except noodles, mushrooms, sour cream and Parmesan cheese. Simmer for 15 minutes. Stir in mushrooms, noodles, 1/4 cup of Parmesan cheese and fold in the sour cream. Pour into a 11 x 7 x 2 inch baking dish coated with cooking spray and sprinkle with remaining Parmesan cheese. Bake at 375 F for 30 minutes. Serves 6.
BEEF AND NOODLE CASSEROLE
2 cups (4 oz) dry Munchen egg noodles
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, minced
1/4 cup butter
1 tbsp flour
1 can (8 oz) tomato sauce
1 can (10 oz) Campbell's Beef Broth
1/4 cup Burgundy (or dry sherry) wine
1/8 tsp pepper
1 can (4 oz) mushroom pieces, drained
1 cup sour cream
1/2 cup grated Parmesan cheese, divided
Cook noodles, drain and set aside. In a 12 inch skillet brown ground beef, onions and garlic and drain fat.Stir in remaining ingredients except noodles, mushrooms, sour cream and Parmesan cheese. Simmer for 15 minutes. Stir in mushrooms, noodles, 1/4 cup of Parmesan cheese and fold in the sour cream. Pour into a 11 x 7 x 2 inch baking dish coated with cooking spray and sprinkle with remaining Parmesan cheese. Bake at 375 F for 30 minutes. Serves 6.
Sunday, October 18, 2009
Bran Name Only
Well, it's great to be back home. Our cruise was lots of fun. I finally got new batteries for the camera, so I can start taking pictures again. I was going to make this recipe a couple of weeks ago but, I ran out of time. A quiet Sunday afternoon and a couple of football games made this a good time to make these muffins. This is from my Aunt Marian. She lived in Cheyenne, Wyoming and was the wife of my Mom's brother, Uncle Francis McCormick. She knew more about Cheyenne history than any tour guide I ever met.
I'm still not a fan of baking. I had to get some guidance from Carol. The original recipe below is a little confusing. I added some notes in red to clarify.
BRAN MUFFINS
1 1/2 cups sugar
1/2 cup Crisco
2 eggs
2 1/2 cups unsifted flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
1 cup "100% Bran" cereal(This is the cereal that looks like gerbil food)
2 cups "All-Bran" cereal(These are the bran flakes)
Thoroughly cream together sugar and shortening. Add eggs, one at a time, mixing well after each addition. Add flour, soda, salt and buttermilk, mixing until smooth. Meanwhile, pour boiling water over "100% Bran"; let stand until cereal has absorbed water and has cooled slightly. Blend this mixture into batter. Add "All-Bran", mixing thoroughly. Use immediately, or refrigerate batter covered up to five weeks. When ready to use, dip batter (without stirring) into 2 1/2 inch paper cups in a muffin tin. Bake in oven preheated to 400 degrees about 20 minutes or until done.(More like 25 minutes) Makes 3 dozen muffins. Recipe may be doubled.
I'm still not a fan of baking. I had to get some guidance from Carol. The original recipe below is a little confusing. I added some notes in red to clarify.
BRAN MUFFINS
1 1/2 cups sugar
1/2 cup Crisco
2 eggs
2 1/2 cups unsifted flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
1 cup "100% Bran" cereal(This is the cereal that looks like gerbil food)
2 cups "All-Bran" cereal(These are the bran flakes)
Thoroughly cream together sugar and shortening. Add eggs, one at a time, mixing well after each addition. Add flour, soda, salt and buttermilk, mixing until smooth. Meanwhile, pour boiling water over "100% Bran"; let stand until cereal has absorbed water and has cooled slightly. Blend this mixture into batter. Add "All-Bran", mixing thoroughly. Use immediately, or refrigerate batter covered up to five weeks. When ready to use, dip batter (without stirring) into 2 1/2 inch paper cups in a muffin tin. Bake in oven preheated to 400 degrees about 20 minutes or until done.(More like 25 minutes) Makes 3 dozen muffins. Recipe may be doubled.
Friday, October 9, 2009
It's Not Just A Chick Flick!
It's fall and the tomatoes on the vine are all green now. Dad used to have a tomato garden in the backyard but, I don't remember him or Mom ever making this.
I looked at other recipes on the web and this one is pretty easy. The corn meal doesn't stick as well as expected, so I really had to press it on and get some juice from the tomato to mix with it.
My camera batteries were low so still no pictures. We served this with cold grilled chicken sandwiches. That was my wife's idea. She used one of the ripe tomatoes we had and some of the left over spinach from the spinach salad recipe. It was a delicious lunch.
We're off on our cruise up to New England and Canada tomorrow.
FRIED GREEN TOMATOES - SOUTHERN STYLE
6 slices of green tomatoes, 3/8 inch
1/4 cup flour
1/2 cup cornmeal
1 tbsp olive oil
2 tbsp butter
1/4 cup packed dark brown sugar
1/2 tsp coriander
Salt and pepper
Season flour with salt, pepper and coriander and coat tomato slices. Then coat with cornmeal so they are heavily coated and set aside on waxed paper. Heat the oil and butter in a heavy non-stick skillet. Place a layer of tomatoes in the skillet and sprinkle each slice with about 1 tsp of brown sugar. Press the sugar onto the slices with your fingers. Fry over medium heat for 2 or 3 minutes. (I used medium high) Turn and again sprinkle 1 tsp sugar on each slice pressing with your fingers and continue to cook until the sugar caramelizes. Turn once more until the sugar on the second side caramelizes. The entire cooking process should take about 8 minutes. Watch carefully that the sugar does not burn. Remove to a warm platter and serve.
I looked at other recipes on the web and this one is pretty easy. The corn meal doesn't stick as well as expected, so I really had to press it on and get some juice from the tomato to mix with it.
My camera batteries were low so still no pictures. We served this with cold grilled chicken sandwiches. That was my wife's idea. She used one of the ripe tomatoes we had and some of the left over spinach from the spinach salad recipe. It was a delicious lunch.
We're off on our cruise up to New England and Canada tomorrow.
FRIED GREEN TOMATOES - SOUTHERN STYLE
6 slices of green tomatoes, 3/8 inch
1/4 cup flour
1/2 cup cornmeal
1 tbsp olive oil
2 tbsp butter
1/4 cup packed dark brown sugar
1/2 tsp coriander
Salt and pepper
Season flour with salt, pepper and coriander and coat tomato slices. Then coat with cornmeal so they are heavily coated and set aside on waxed paper. Heat the oil and butter in a heavy non-stick skillet. Place a layer of tomatoes in the skillet and sprinkle each slice with about 1 tsp of brown sugar. Press the sugar onto the slices with your fingers. Fry over medium heat for 2 or 3 minutes. (I used medium high) Turn and again sprinkle 1 tsp sugar on each slice pressing with your fingers and continue to cook until the sugar caramelizes. Turn once more until the sugar on the second side caramelizes. The entire cooking process should take about 8 minutes. Watch carefully that the sugar does not burn. Remove to a warm platter and serve.
Thursday, October 8, 2009
Happy New Year!
How did you spend your New Year's Eve last week?
Uncle Sam just ended his fiscal year on September 30th.
Our office held a "New Years Eve" picnic today.
There was so much food. I'm new in the office so it was fun way to meet new people.
Rather than simmering carrots, I microwaved them for about two minutes.
I'd use at least 3/4 cup of green peppers next time if for nothing else to add some color to the mix.
MARINATED CARROTS
3 cups carrots, sliced 1/8 inch
3/4 cup sweet onion, sliced 1/4 inch and quartered
1/2 cup green (or red) pepper, chopped 1/4 inch
1/2 can (10 3/4 oz) tomato soup (or 2/3 cup)
1/2 cup sugar
1/4 cup salad oil
3/8 cup vinegar
1/2 tsp Worcestershire sauce
1/2 tsp prepared mustard
1/2 tsp salt
1/2 tsp pepper
That 'Slaw' Folks
I hadn't grilled chicken for a while. Mainly because I've been so focused on working through these recipes. But, this week we've had some beautiful fall days and I thought grilled chicken would taste darn good. I marinated three boneless, skinless breasts in 1/2 cup of Kraft Zesty Italian dressing.
I saw this coleslaw recipe in "The Book" and decided it would make a good side.
I didn't take a picture of the ingredients this time. I used the pre-shredded cabbage.
COLESLAW
2 cups shredded cabbage (1/2 small head)
1/2 cup Miracle Whip(I used Lite Mayo)
2 tsp milk
2 tsp vinegar
1 tsp sugar
1/4 tsp salt
Pepper
2 tbsp sour cream (if available)
Mix Miracle Whip, milk, vinegar, sugar, salt and pepper until smooth. Pour over and mix in the shredded cabbage. Serves 4.
I doubled the vinegar and it still lacked tang. I'll probably stick with buying the bottled coleslaw dressing.
I saw this coleslaw recipe in "The Book" and decided it would make a good side.
I didn't take a picture of the ingredients this time. I used the pre-shredded cabbage.
COLESLAW
2 cups shredded cabbage (1/2 small head)
1/2 cup Miracle Whip(I used Lite Mayo)
2 tsp milk
2 tsp vinegar
1 tsp sugar
1/4 tsp salt
Pepper
2 tbsp sour cream (if available)
Mix Miracle Whip, milk, vinegar, sugar, salt and pepper until smooth. Pour over and mix in the shredded cabbage. Serves 4.
I doubled the vinegar and it still lacked tang. I'll probably stick with buying the bottled coleslaw dressing.
Sunday, October 4, 2009
Maybe Alice Should Have Tried This Instead
My mother in law brought this to an Easter dinner one year. My Mom and Dad liked it so much that they included the recipe in "The Book".
MARINATED MUSHROOMS
2 lbs mushrooms
1 cup cider vinegar
1/2 cup salad oil
1 clove garlic, halved
1 1/2 tbsp salt
1/2 tsp whole black peppercorns
1/2 tsp thyme leaves
1/2 tsp oregano leaves
1/2 tsp chervil leaves
1 bay leaf
1 1/2 cup water
1 red onion, diced
Chopped parsley
Clean and trim mushrooms. Blanch whole mushrooms for 1 minute then slice. Combine all of above and marinate 12 hours in refrigerator.
We used sliced mushrooms instead of whole.
Is A Zebra Black with White Stripes or White With Black Sripes?
My dad was born on Washington's birthday. Maybe that's why mom would put maraschino cherries on top of his birthday cake. This was Dad's mom's recipe.
When I was young, I'd call this zebra cake. Eventually, it just came to be known as Dad's birthday cake. For the longest time, I couldn't figure out how Dad got those stripes to show up when he cut cake. They best piece is an end because you get all the extra heavy whipping cream. If you don't want to take the time to whip the cream you can just use a can of whipped cream.
My wife put this one together.
CHOCOLATE REFRIGERATOR ROLL
1/2 pt whipping cream
2 tbsp granulated sugar
1/2 tsp vanilla extract
20 Nabisco chocolate wafers
Maraschino cherries
Whip cream with sugar and vanilla until stiff. Spread wafers with part of cream and put together in stacks of 4 or 5.
Chill 15 minutes. Stand stacks on edge on plate to make one long roll. Frost outside with remaining cream and garnish with cherries.
Refrigerate at least 3 hours.
To serve slice diagonally. Roll may also be frozen and served.
I recommend freezing this before you cut it. It will hold together better when you slice it.
When I was young, I'd call this zebra cake. Eventually, it just came to be known as Dad's birthday cake. For the longest time, I couldn't figure out how Dad got those stripes to show up when he cut cake. They best piece is an end because you get all the extra heavy whipping cream. If you don't want to take the time to whip the cream you can just use a can of whipped cream.
My wife put this one together.
CHOCOLATE REFRIGERATOR ROLL
1/2 pt whipping cream
2 tbsp granulated sugar
1/2 tsp vanilla extract
20 Nabisco chocolate wafers
Maraschino cherries
Whip cream with sugar and vanilla until stiff. Spread wafers with part of cream and put together in stacks of 4 or 5.
Chill 15 minutes. Stand stacks on edge on plate to make one long roll. Frost outside with remaining cream and garnish with cherries.
Refrigerate at least 3 hours.
To serve slice diagonally. Roll may also be frozen and served.
I recommend freezing this before you cut it. It will hold together better when you slice it.
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