Tuesday, August 28, 2007
1 1/2 cups chopped cooked ham
1/2 cup chopped onion
1/4 cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
2 cups milk
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
3/4 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
Thursday, August 23, 2007
This is another recipe I recieved in my email and wanted to share it with you. Hope you like it.
Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings
1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 1/2 tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots
Preheat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve
Friday, August 17, 2007
8 oz. self-rising flour or plain flour with 4 teaspoons baking powder.
1/2 teaspoon mixed spice, if desired
2 oz. margarine or cooking fat or dripping
2 oz. sugar
2 oz. mixed dried fruit, chopped if required
1 egg or 1 reconstituted dried egg
milk or milk and water to mix
2 teaspoons sugar for topping
METHOD: Sift the flour or flour and baking powder and spice. Rub in margarine, fat or drippings, add the sugar, dried fruit and the egg. Gradually add enough milk or milk and water to make a sticky consistency. Put spoonfuls on to one or two greased baking sheets. Sprinkle with the sugar and bake in a hot to very hot over for 10-12 minutes.
Wednesday, August 15, 2007
Tuesday, August 14, 2007
1 medium marrow
8 oz. carrots, sliced
1 cup runner beans, sliced
1 oz. margarine
2 tbl flour
1/2 pint household milk and vegetable stock
4 oz. cheese, grated
salt & pepper
METHOD: Peel the marrow, unless garden fresh, remove the seeds and cut into large pieces. Put the carrots and beans in a saucepan of boiling salted water. Cover and cook until almost tender. Add the marrow, cook for 5 minutes. Serve with Cheese Sauce.
Melt the margarine in a saucepan, blend in the flour, cook for a few minutes, add the milk and vegetable stock to make a thick sauce, stir until smooth, add the grated cheese and seasoning. Pour the sauce over the marrow, carrots and beans. Brown under the grill. Serve with potatoes.
I know about the marrow in bones, but wasn't sure what they meant by marrow in this recipe so I had to do some research on it, to find out what it is. What I have found out about it is, sometimes marrow from the bones come out into the sauce to add flavor. There is also a spoon you can use to extract the marrow that is still in the cooked bone to add to the sauce. It is a long skinny spoon that can fit into the hole of the bone to get all the marrow out. I have seen these spoons but have no clue about the name of them, or where you can get one. Now I want one. I usually break my bones and cook them in the juice longer then take toothpicks and scrape the marrow out of the bones that way.
Another thing I wanted to know about this recipe was the runner beans and what are they. Here is what I found on the runner bean in the wikipedia:
This photo is of a scarlet runner bean.
The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual).
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten. The seeds can be used fresh or as dried beans. The starchy roots are still eaten by Central American Indians. The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it.
Runner beans contain traces of a poisonous lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption.
The flower of a scarlet runner bean
This species originated from the mountains of Central America.
Phaseolus coccineus subsp. darwinianus is a cultivated subspecies of P. coccineus, it is commonly referred to as the Botil bean in Mexico.
Aztec Half-Runner, also called "Potato bean"
White Dutch Runner
Retrieved from "http://en.wikipedia.org/wiki/Runner_bean"
Monday, August 13, 2007
Sunday, August 12, 2007
- Mix olives, tomato, celery and garlic in bowl. Whisk vinegar, seasoning, salt, pepper and oil in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
- Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. To with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. weight with heavy pot Let stand at room temperature 1 hour. Cut in 8 wedges.
Saturday, August 11, 2007
If you like Spices and Seafood, McCormicks has a great book for sale Called Mccormick & Schmick's Seafood Restaurant Cookbook HERE: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=0974568651
If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home. We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout
- Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat.
- In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 min. or until done.
- Stir in tomato & preserves. Cover & simmer 10 min.
Side Dishes: cooked white rice, yellow squash.
I got this recipe off a free recipe card at the store where the spices were. A McCormick spice recipe and it is dated 2002. Enjoy.
Thursday, August 9, 2007
Wednesday, August 8, 2007
1 pound ground beef
1 medium onion, chopped
2 medium unpeeled red potatoes, julienned
2 cups shredded cabbage
2 cups thinly sliced celery
1/2 cup water
Salt & Pepper to taste
In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally. Makes 6 servings.
Tuesday, August 7, 2007
Monday, August 6, 2007
Sunday, August 5, 2007
Saturday, August 4, 2007
Friday, August 3, 2007
CHOW CHOW submitted to the Home Demonstration Club cook book by Mrs. L. I. Brooks then below that it has Sykes H.D. Club. Her comment is " This was given to my mother, Mrs. O. T. Burton, by my daddy's aunt when my parents were married, well over 50 years ago".
1 gallon green tomatoes
2 pounds cabbage
6 green peppers
6 medium onions
1/2 cup salt
1 pint to 1 quart vinegar (to taste)
2 cups sugar
1 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Grind all vegetables through food chopper, using coarse blade. Sprinkle then with salt. Mix well and let stand at least an hour, then put in sock and let drip overnight. Put in pan to cook, using vinegar, sugar, pepper and spices. Cook until done, about 2 1/2 to 3 hours. Will loose its green color and look light. Seal while hot. In cooking , keep liquid enough so as not to be dry, if necessary add water. Have it sour enough not to mold, not sweet, but sharp.
Thursday, August 2, 2007
- Avgolemono - The best-known Greek sauce. Made of eggs and lemon juice, and used to flavor soups, meats, and vegetables.
- Baklava - A favorite Greek pastry. Crisp phyllo pastry filled with nuts and dripping with honey syrup.
- Bourekia - Meats or vegetables wrapped in phyllo pastry. Smaller versions are called bourekakia.
- Copenhagen - A dessert named in honor of King George I of Greece, who had been a Danish prince.
- Dolmathes - Stuffed grape leaves. Filled with either meat or rice and served hot or cold, with or without avgolemono.
- Feta - Best known of the Greek cheeses. Made of goats' milk.
- Fide (Fidelo) - A very fine egg noodle. Sold here a fidelo, fidilini, etc.
- Floyeres - Phyllo pastry having a long, flutelike shape.
- Giouvetsi - Greek casserole.
- Clyko - The word means "sweet" and is used to refer to spoon sweets.
- Grapevine leaves - Used for preparing dolmathes. Sold in this country in jars, already prepared for use, just rinse before using.
- Halvah - Dessert made with farina.
- Imam baldi - A real treat of eggplant and trimmings. Legend has it that in imam (high priest) fainted in delight when served this. Other legends say he fainted at the cost of the amount of oil used.
- Kasseri - a firm table cheese. Used as a grating cheese. You may substitute Parmesan or Romano cheeses, but these have a stronger flavor.
- Kataife - Available in Greek pastry or specialty shops. Some people substitute shredded wheat for it with fairly good results.
- Kefalotiri - A hard cheese very similar to Parmesan.
- Kimino - Cumin seed. Not too well known but easily available in this country. You will find many uses for its unusual flavor.
- Lathera - Foods braised in oil, and served in the same oil.
- Mahlepi - An unusual spice. Must be ground before using. Found in specialty shops.
- Mastiha -A mild cheese similar to cottage and ricotta cheeses.
- Mortadella - A salami.
- Ouzo - A clear liquor flavored with aniseed. Very potent - few can drink it straight. Mix with cold water and it becomes cloudy.
- Pantespani - Greek sponge cake.
- Pastes Sardelis - Salt-packed anchovies, served cleaned, and with oil and vinegar.
- Paximadia - Biscuits served with coffee or tea.
- Phyllo - a strudel-like pastry dough available in specialty shops.
- Pilafi - Cooked rice.
- Renga - Smoked herring.
- Retsina - National wine of Greece. Resinated drinks are quite unusual and one must acquire a taste for them. Don't feel bad if you cannot.
- Rizi - Raw rice.
- Skordalia - Famous Greek garlic sauce. Very, very powerful. Not to be eaten before a theatre engagement or any social event - unless everyone else has eaten it, too.
- Tarama - Carp roe.
- Trahana - A homemade noodle used in soups and stews. Now available commercially in specialty shops. Substitute semolina if trahana is unobtainable.
- Vissino - Sour cherries in a delicious preserve.
- Vissinada - Sour-cherry preserves mixed with iced water for a cool summer drink.
- Zampon - Ham.
Wednesday, August 1, 2007
- Au gratin: Topped with crumbs and/or cheese and browned in oven or under broiler.
- Au jus: Served in its own juices.
- Baste: To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying.
- Bisque: A thick cream soup.
- Blanch: To immerse in rapidly boiling water and allow to cook slightly.
- Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
- Crimp: To seal the edges of a two-crust pie together by pinching them at intervals with the fingers or by pressing them together with tines of a fork.
- Crudites: An assortment of raw vegetables that is served as an hors d'oeuvre, often accompanied by a dip.
- Degrease: To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
- Dredge: To coat lightly with flour, cornmeal, etc.
- Entree: The main course.
- Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended.
- Glaze: To cover with a glossy coating, such as melted and somewhat diluted jelly for fruit desserts.
- Julienne: To cut vegetables, fruits, or cheeses into match-shaped slivers.
- Marinate: To allow food to stand in liquid in order to tenderize or to add flavor.
- Meuniere: Dredge with flour and sauteed in butter.
- Mince: To chop food into very small pieces.
- Parboil: To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce follow this procedure.
- Pare: To remove the outermost skin of a fruit or vegetable.
- Poach: To cook gently in hot liquid kept just below the boiling point.
- Puree: To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until perfectly smooth.
- Refresh: To run cold water over food that has been parboiled in order to stop the cooking process quickly.
- Saute: To cook and/or brown food in a small quantity of hot shortening.
- Scald: To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
- Simmer: To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
- Steep: To let food stand in hot liquid in order to extract or to enhance flavor, like tea in hot water or poached fruit in sugar syrup.
- Toss: To combine ingredients with a repeated lifting motion.
- Whip: To beat rapidly in order to incorporate air and produce expansion, as in heavy cream or egg whites.