Wednesday, March 03, 2004

Sweet Tater Fingers

6 medium sweet potatoes or yams, peeled and cooked
1/4 cup flour
1/2 cup firmly packed brown sugar
1 tsp salt
1/2 tsp nutmeg
1/4 cup oil

Combine brown sugar, salt, nutmeg, and flour in a large bowl.

Cut sweet potatoes into fingers or strips. Rinse. Coat each with flour mixture.

Heat oil to 365 degrees in electric skillet or on medium-high heat in a large skillet. Fry potato fingers 4 to 5 minutes or until golden brown.

Makes 6 servings.

Smothered Cabbage

4-5 slices bacon or salt pork
1 head cabbage, chopped
1 tbsp cider vinegar
1 tbsp sugar
1/8 tsp freshly ground black pepper

Fry bacon in large skillet on medium heat until crisp. Remove. Drain. Crumble.

Add cabbage to skillet a little at a time. Allow to wilt after each addition. Add vinegar, sugar, and pepper. Cover. Cook about 20 minutes or until soft. Stir in bacon just before serving.

Cheese Stuffed Mushrooms

1/2 lb large mushrooms, stemmed (save 2-3 of the stems)
1 lb breakfast sausage (I prefer Jimmy Dean hot)
1 package cream cheese, softened
1/2 cup finely chopped onion
1 cup shredded cheddar cheese, divided
1-2 cloves garlic, finely chopped
Black pepper to taste

Preheat oven to 350. Brown the sausage in a skillet, crumbling it as finely as possible. Chop the stems finely, and add them, the garlic and the onion to the sausage just long enough to get the onions almost tender. Put mushroom caps on an ungreased cookie sheet. I've found that using an oven-safe wire rack to put the mushrooms on (on top of the cookie sheet) helps keep them from being all drippy cause mushrooms produce a lot of water when they're cooked.

Combine sausage mixture, 3/4 cup cheddar cheese, and cream cheese in a bowl; mix thoroughly. Spoon mixture into mushroom caps, making a heap in each one. Place a pinch of cheddar on top of each heap.

Bake for about 12 minutes, or until the mushrooms are tender.

This recipe is also a good low-carb snack, with less than two carbs per mushroom. If you have leftover stuffing, it makes a great dip for pork rinds or tortilla chips.

Mexican Cornbread

1 box Jiffy cornbread mix
1 can CREAM corn
1 small can diced green chiles
1 lb. hamburger meat
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Brown the hamburger meat and drain off the fat. In a large bowl, prepare the cornbread mix according to the box, then add the whole can of cream corn, the can of chiles, and the hamburger meat. Mix it all up, and pour into an 8X8 pan. Sprinkle the cheese on top, and bake for 30 minutes or so - until a toothpick inserted in the center comes out clean.

Serve with salsa and sour cream, or just eat it plain. Yum!

*Note: This recipe freezes really well.

Sausage Rice

1 box Uncle Ben's wild rice
1 lb sausage (I use Jimmy Dean HOT)
1lb fresh sliced mushrooms
1/2 slivered almonds
1 med onion, chopped

Prepare the rice according to the directions on the box. Brown the sausage; just before it's done, add the onion and mushroom and cook til the onion is soft. Mix everything together in a casserole dish, cover it with foil, and stick it in the oven at 350 for about half an hour.

Chicken ‘n’ Dumplins

3-4 chicken leg quarters
1/2 cup chopped onion
1 clove garlic
4 cans chicken broth
2 1/4 cups Bisquick
2/3 cup milk
1/2 cup celery (optional, I don't use it)
salt and pepper to taste

Boil the chicken in the broth (or boil it in water and add 4-5 chicken buillion cubes) until it's very tender. Skim the fat off the top of the liquid and add the onion and garlic and let simmer while you skin/bone the chicken. Add the chicken back to the stock. Mix together the Bisquick and milk - it should be sticky and doughy - and drop by teaspoonfuls into the stock. The dumplins will rise to the top as they cook - stir it frequently to help thicken the liquid. If it's too thin, mix a teaspoon or so of flour or cornstarch in with a quarter cup of cold water, and then add it in.

*Note: This recipe can be made in larger batches and frozen, but for reasons I can't figure out, the dumplins usually kinda dissolve upon thawing and reheating. It still tastes as good, though.

Hamburger Casserole

1 c. sour cream
1 (6 oz.) pkg. cream cheese
1/4 onion, chopped
1 lb. hamburger
1 tsp. salt & sugar
1/2 c. garlic
2 (8 oz.) cans tomato sauce
1 pkg. narrow noodles
1 c. cheese, grated

Mix sour cream, cream cheese and onions. Let stand 1 hour. Brown hamburger, salt and sugar; add garlic, tomato sauce and cook 20 minutes. Grease 2-quart casserole and arrange in layers as follows: 1/2 of noodles, cream and hamburger mixture. Repeat in layers. Top with cheese. Bake at 350 degrees for 35 minutes.

Cheddar Soup

4-5 cups chopped yellow onion
1 cup chopped red bell pepper
1/4 cup flour
1 clove garlic, chopped
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 cups heavy cream
2-3 cups shredded cheddar cheese
2 T olive oil
Parmesan cheese toppers (instructions below)
Diced tomato and sour cream for topping

In a large pot, heat the olive oil, and add the onion. Cook long enough to soften, but don't let them brown, then add the red bell pepper and garlic. Sprinkle in the flour a bit at a time and stir well. Add in the chicken broth, milk, and heavy cream and bring to a gentle boil. Lower heat, cover, and simmer gently for 20-25 minutes. Turn off the heat and let cool for a few minutes, then stir in the cheddar cheese.

Parmesan toppers:
Put teaspoon-sized heaps of parmesan on a cookie sheet and bake at 325 until the edges are browned. They should solidify somewhat, and can be placed on top of the soup, along with sour cream and chopped tomato (optional).

We served this soup with grilled ham and provolone sandwiches on sourdough bread.. Mmmmm!

Seafood Stuffed Mushrooms

1 (5-ounce) lobster tail
12 shrimp, fresh or frozen, thawed
1 small bunch crab claws
1 cup Ritz cracker crumbs
Hungarian pepper
Salt
Pepper
1 pound large mushrooms

Olive oil
10 cloves garlic, chopped
1/4 cup green pepper, chopped
4 green onions, chopped
1 egg
1 cup water
1/4 pound melted butter
1 cup Monterey Jack cheese

Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.

Coconut Macaroons

1 1/3 cups shredded coconut
1/3 cup sugar
3 T flour
1/8 tsp salt
2 egg whites
1/2 tsp almond or vanilla extract

Preheat oven to 325.

Combine dry ingredients in a bowl, then stir in egg whites and almond/vanilla extract. Drop by teaspoonfuls onto a greased cookie sheet. Bake 20-25 minutes or until the edges of the cookies are slightly brown. Remove from cookie sheet immediately.

Makes 18 cookies.

Chocolate-Almond Fondue

2 - 7 oz. bars milk chocolate, broken into pieces
3 oz. white baking bar, chopped
1 - 7 oz. jar marshmallow cream
3/4 cup whipping cream (or half-and-half)
1/4 cup finely chopped almonds, toasted
3 T amaretto (optional)
Pound cake cubes or cut-up fruit

Combine chocolate, white baking bar, marshmallow cream, whipping cream, and almonds in a crock pot and cook on low for two to two and a half hours, stirring occasionally. When it's heated throughout and smooth, add the amaretto and serve immediately.

Fudge Meltaways

? cup butter
1 oz. sq. unsweetened chocolate
? cup white sugar
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1 cup coconut
? cup nuts, chopped
? cup butter
1 tbsp milk or cream
2 cup sifted powdered sugar
1 tsp vanilla
1-1/2 sq unsweetened chocolate

Melt ? cup butter and 1 square chocolate in saucepan. Blend white sugar, 1 teaspoon vanilla, egg, graham cracker crumbs, coconut and nuts into butter-chocolate mixture. Mix well.

Press in ungreased 8 x 12 inch baking dish. Refrigerate.

Mix ? cup butter, milk, powdered sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.

Melt 1-1/2 squares chocolate and spread evenly over chilled filling. Chill again.

Cut into tiny squares before completely firm. Makes 3 to 4 dozen pieces.

Tuesday, March 02, 2004

Shrimp and Scallops

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Blueberry Pound Cake

1 cup butter (no substitutes), softened
3 cups sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
3 cups fresh or frozen blueberries*
Confectioners sugar
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries

In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.

Spoon into two greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pans. Bake at 350? for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners sugar.

In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake. Yield: 2 loaf cakes.

*Editor's Note: If using frozen blueberries, do not thaw before adding to the batter.

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