tag:blogger.com,1999:blog-85532298780945651112024-03-18T00:42:55.288-05:00Home Style with a Side of GourmetRecipes, from my restaurant and family favorites!! How to's that making cooking fun!Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-8553229878094565111.post-28383323140435596132014-08-06T12:26:00.002-05:002014-08-06T12:26:44.538-05:00Some of my Favorite DipsJust spent the weekend with friends on the beautiful White River in Northwest Arkansas. We stayed at Stetsons Resort in a great cabin just feet from the River. As we didn't intend on leaving the cabin we brought all our food along. (and frosty beverages too!) I made a couple of my favorite dips to snack on while we fishing for rainbow trout. This is one of my favorite dip recipes. I added a can of lump crabmeat to this basic artichoke recipe.<br />
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Artichoke Dip<br />
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2 Cans Artichoke hearts<br />
1/2 cup of mayo<br />
1/2 cup sour cream<br />
2 Packages of Cream cheese softened<br />
2 Cups shredded White Cheddar cheese<br />
1 Teaspoon Garlic Salt<br />
1 Teaspoon Pepper<br />
2 Tlbs of diced red bell pepper<br />
1/3 cup chipped green onions<br />
2 Tablespoons Lemon Juice<br />
paprika<br />
1 teaspoon dill weed<br />
1/4 to 1/2 cup white cheddar cheese to sprinkle on after taking out of oven.<br />
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Drain and chop artichoke hearts.(make sure that the artichoke hearts are not the marinated kind.) Mix with all other ingredients, except paprika. Pour into pam spayed pan (8x8) or thereabouts. Sprinkle paprika on top. Bake 350 degrees for 30 minutes or until mixture is hot and bubbly. You may have to drain a little oil off of the top when done. Sprinkle additional cheese on top</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkh-H4scFEkKPFdazaBb8KJdCIc19AAv13oglyumUaWON1GB0BsZbiDg37jiXQgPTp_va6bc31OV6HMtNdfKUtg78N5Y-OlCRpwUzT4it3oK8qw2pjbHlHPkqSoSa0L1DdnvWD5pK4FM/s1600/jerold+fishing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkh-H4scFEkKPFdazaBb8KJdCIc19AAv13oglyumUaWON1GB0BsZbiDg37jiXQgPTp_va6bc31OV6HMtNdfKUtg78N5Y-OlCRpwUzT4it3oK8qw2pjbHlHPkqSoSa0L1DdnvWD5pK4FM/s1600/jerold+fishing.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My better half with the catch of the day! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Artichoke Dip</td></tr>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-32637814951795605302014-03-19T11:53:00.001-05:002014-03-19T11:53:14.652-05:00Cheeseburger Pie<div class="MsoNormal">
This is a very old recipe given to me by a high school
friend. Her mother-in-law got the recipe
from her mother. It is a little
different than most of the versions out there, but it is fabulous!! Use a homemade pie crust if possible. </div>
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1 lb. ground beef<o:p></o:p></div>
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1 tsp. salt<o:p></o:p></div>
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1/2 tsp. oregano<o:p></o:p></div>
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1/4 tsp. pepper<o:p></o:p></div>
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1/2 cup dry bread crumbs<o:p></o:p></div>
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1 Cup tomato sauce<o:p></o:p></div>
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1/4 cup onion, chopped<o:p></o:p></div>
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1/4 Cup green pepper diced<o:p></o:p></div>
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Brown meat; drain.
Stir in other ingredients. Pour
into pastry-lined pie pan and pour cheese topping over. --TOPPING:-- 1 egg 1/4
Cup. milk 1/2 tsp. prepared mustard 1/2 tsp. Worcestershire sauce 2 Cups.
cheese, shredded Beat egg and milk. Stir in seasonings and cheese. Pour over meat. Bake at 425 degrees for 30 minutes. </div>
Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com4tag:blogger.com,1999:blog-8553229878094565111.post-48898181402640143182013-11-19T09:33:00.000-06:002013-11-19T09:33:19.113-06:00The Mother Lode BrownieThe Mother Lode. I think I must have made over 5000 of these brownies in my restaurant days. Of course I didn't do the 9X9 size, we did the full sheet size, usually 4 full sheets at a time. Lots of Mother Lode in these brownies!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbGakDbUmRbeSYOtWSFYqc24HGdjRGuc87lSh1LKSDYCTOf7OA3EMCVmbwhsOSr5hilKpSkAzMSuM-KQTWcyxVBMZVNZJoRGbiDmpkdkyM2TBbVqlW4nbjOjXrSPSyeEdIK14IXb6qv8/s1600/mother+lode+brownies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbGakDbUmRbeSYOtWSFYqc24HGdjRGuc87lSh1LKSDYCTOf7OA3EMCVmbwhsOSr5hilKpSkAzMSuM-KQTWcyxVBMZVNZJoRGbiDmpkdkyM2TBbVqlW4nbjOjXrSPSyeEdIK14IXb6qv8/s1600/mother+lode+brownies.jpg" /></a>1 package Duncan Hines Brownie Mix<br />
1 can Nestle La Lechera Dulce de Leche, found in mexican foods<br />
1 1/2 cups miniature chocolate chips<br />
1 cup white chocolate chips<br />
1/2 cup macadamia nut, chopped<br />
1 cup pecans, chopped<br />
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Mix brownies accd to package directions. Spread into 9x9 inch pan that the bottom has been sprayed with pam. Bake according to package directions. Remove from oven and cool. Spread the can of La Lechera on top of the brownies. Then sprinkle the rest of the toppings over evenly. Gently press them into the caramel topping. Let sit at least for 2 hours before cutting.</div>
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Notes: If you want to make your Dulce de Leche, which we did, take sweetened condensed milk and put in a pot of boiling water making sure that there is always over an inch of water above the cans. Continue to boil for three hours. Remove carefully. and let sit until cool. Voila, instant Dulce de Leche!! Yummmmmm.</div>
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You can also substitute the pecans and macadamia for nuts of your choice, and you can also use whatever kind of chips you like. Just make sure they are good quality! Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com3tag:blogger.com,1999:blog-8553229878094565111.post-75770903135241322212013-10-25T11:50:00.000-05:002013-10-25T11:50:01.659-05:00My Go to Chicken MarsalaChicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sauteed, and then removed from the pan, which is then used to make a Marsala reduction sauce.<div>
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Marsala wine is Italy's most famous version of fortified wine, hailing from Italy’s sunny southern region, Marsala is an ancient city on the coast of Sicily. Like its other fortified cousins - Port, Sherry and Madeira, Marsala is a higher alcohol fortified wine (usually around 17- 20%) that is available in both sweet or dry variations. While Marsala wine is often recognized more for its use in various cooking and culinary combinations than its sipping status, this has not always been the case<div>
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Though there are other ingredients that you can substitute for Marsala wine in this dish to achieve something similar, it is impossible to really replicate the taste without using real Marsala wine. If that is hard to find in your area, you could substitute sherry or even just use dry white wine and chicken broth. The dish won't be Chicken Marsala, but you can create something delicious nonetheless. The version of Chicken Marsala that I made uses Marsala wine, butter and chicken stock to create a delicious sauce. However, you can also add a little heavy cream to the sauce if you wish to make it even creamier and more decadent.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This is an alternative to pounding out your chicken breasts. Using a very sharp knife cut the chicken breast in half. Some grocery stores carry thin chicken breasts although they cost more per pound. Most butchers will cut your chicken breasts for you. I sometime use chicken tenders and put them in a ziploc bag and gently pound them with a meat mallet until they are thin.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWm_H9V-h16J9apyr_UQmz4FNLfhcXFS5nZGf_AYVbGy0Td_PwhTi-Nx4LvXuHRrZZ6BE25GBxcmddfOgBbRm9bD3740zS4NQ25jJ9EkaYG0dSpdZsFEZmNEq6HDhWEOJ_YSnT2AvpgE/s1600/chcicken7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWm_H9V-h16J9apyr_UQmz4FNLfhcXFS5nZGf_AYVbGy0Td_PwhTi-Nx4LvXuHRrZZ6BE25GBxcmddfOgBbRm9bD3740zS4NQ25jJ9EkaYG0dSpdZsFEZmNEq6HDhWEOJ_YSnT2AvpgE/s320/chcicken7.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I add my seasonings directly to my flour and mix well. Pat your chicken dry<br />and dredge in the flour mixture.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxUuSS5LH2rd5KI4z_H18HPasdfi9Dvu4QvoPkWEN8GZcxi8PF2fPrqieWcUPYHjl8JNOjLpJO2feRIqGOfY7ebU5qEVKW23Biy7QdKR4yH-E_bmzKOw0qSXGjaK_BKMPCkkRMUi4tAk/s1600/chciken6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxUuSS5LH2rd5KI4z_H18HPasdfi9Dvu4QvoPkWEN8GZcxi8PF2fPrqieWcUPYHjl8JNOjLpJO2feRIqGOfY7ebU5qEVKW23Biy7QdKR4yH-E_bmzKOw0qSXGjaK_BKMPCkkRMUi4tAk/s320/chciken6.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Using a combination of EEOV and butter help the chicken to brown nicely.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDcDpfrZGY2EFa7vKzEXGRlPkJ_H4E1qko_ha49siWud_frRkFrWG3NnLolp5JgZBULy8-Bc4MxhQ_Z7iY2EKmF5mVk8MK6AYvYURcTJAtkDtrRdB50RIwUTn4EgMn64nELWnR7z6iTE/s1600/chciken5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDcDpfrZGY2EFa7vKzEXGRlPkJ_H4E1qko_ha49siWud_frRkFrWG3NnLolp5JgZBULy8-Bc4MxhQ_Z7iY2EKmF5mVk8MK6AYvYURcTJAtkDtrRdB50RIwUTn4EgMn64nELWnR7z6iTE/s320/chciken5.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I like Baby Bella mushrooms, but use what you like. Some people use shallot instead of onion,<br /> but I prefer the taste of the sweet yellow onion in this dish. And of course garlic. <br /> Feel free to add more or less according to your taste</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ucrzEw_X-4V4NDtVpWPrfOa7-NfglJheTUIpTfJsJnk8wC8mc310LocdRLYRMCb88I03PucHzV6a87f9iDoTkKO2FC9FoJsQq4fadLae4xzHeqxYI91Q2snEPmfTIA_XVc9N9g6dT5Y/s1600/chciken4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ucrzEw_X-4V4NDtVpWPrfOa7-NfglJheTUIpTfJsJnk8wC8mc310LocdRLYRMCb88I03PucHzV6a87f9iDoTkKO2FC9FoJsQq4fadLae4xzHeqxYI91Q2snEPmfTIA_XVc9N9g6dT5Y/s320/chciken4.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This is a sweet Marsala. It is amber in color. Some chefs will tell you that you should not use anything but<br />an imported Marsala for this dish because the only place that the grapes are grown for Marsala are in Sicily. I'm not sure if that is right or wrong. Some of my research said that the grapes were brought here in the 1800's when Americans became taken with Marsala, Port and Brandy. I think it is a matter of taste. The imported Marsala Lombordi has a much darker color and fuller body. Cost wise is only a few dollars more a bottle. Make sure you let the alcohol cook off the sauce before adding the broth. The easiest way to do this is to smell! Yes, just give it a whiff! (and about 2 minutes)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Q3NxJXAjATOP4F5B-CeUIABaUH-Dz7gngqHo_0BtBc_jkGNeEE0Hpsd9TVC7Qg2TYyufU1fHv5VXK2qpFR5p5dWoC7zoHyNgBqUl4cZ1maPqUp0KGY6wY-PWsR6K-hSIutzHEwCB8PM/s1600/Chicken+Marsala1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Q3NxJXAjATOP4F5B-CeUIABaUH-Dz7gngqHo_0BtBc_jkGNeEE0Hpsd9TVC7Qg2TYyufU1fHv5VXK2qpFR5p5dWoC7zoHyNgBqUl4cZ1maPqUp0KGY6wY-PWsR6K-hSIutzHEwCB8PM/s320/Chicken+Marsala1.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This is my secret weapon to finishing my sauce to give it that smoothness and thickening. Using a fork incorporate 1 T of flour in 2 T of softened butter, When sauce is finished and you have removed the chicken, take the pan off the heat and add butter mixture, whisking until smooth. <br />Your sauce will be fantastic!!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBYYsbbx3_jqyTxbMk9Uxo1NYNuHApUsM0Kr3oJRM1U3DO9sZ-5y5BGsuQGkOhAdZnDKB8GrMI4Ii9LUAvxUL7oEKjcGfcOAA19g3H0hbNwqKBgIx0F275dcUHj4NWxvPkGnDUMdpfjQ/s1600/chicken2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBYYsbbx3_jqyTxbMk9Uxo1NYNuHApUsM0Kr3oJRM1U3DO9sZ-5y5BGsuQGkOhAdZnDKB8GrMI4Ii9LUAvxUL7oEKjcGfcOAA19g3H0hbNwqKBgIx0F275dcUHj4NWxvPkGnDUMdpfjQ/s400/chicken2.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The finished dish. The chicken just falls apart!! This is my go to Chicken Marsala. <br /> Easy, delicious and stunning enough to serve for company!</span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: large;">My Go To <strong style="color: #333333;">Chicken Marsala</strong></span></h4>
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Serves 4-<br /><br />Ingredients:<br /><br />4 boneless skinless chicken breasts Pounded to 1/4 inch thick (see my note above)<br /> Rosemary Sea Salt about 2 tsp or to taste<br />Fresh ground pepper - 1 tsp or to taste<br />1 tsp oregano</div>
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1 1/2 cup flour</div>
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4 tablespoons extra virgin olive oil</div>
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2 tablespoons butter</div>
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6 ounces baby bella mushrooms sliced</div>
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1 Tablespoons of minced garlic</div>
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1/2 cup finely minced onion</div>
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1/2 cup Marsala wine</div>
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1 cup chicken broth</div>
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2 tablespoons butter softened with 1 T of flour</div>
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2 tablespoons of fresh snipped parsley<br /><br /><br /><br /><br />Process:<br />Pound the chicken out to about 1/4 inch thickness. Season with salt, pepper and oregano.<br />Put the flour on a plate. Dredge the chicken in the flour, shaking off any excess.<br />Heat the olive oil and butter in a large pan over medium high heat. Once the oil is hot, add the chicken. Cook for 2-3 minutes on each side, just until the chicken is golden brown. Remove the chicken from the pan and put on a plate. Cover to keep warm.</div>
Saute onion and mushrooms and garlic, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated (about 2 minutes). Be sure to scrape the bits off the bottom of the pan so you get all the flavor in your sauce. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 10 minutes. Transfer chicken with tongs to a platter.<br /><br /> Remove skillet from heat and stir in remaining 2 tablespoons butter that has been incorporated with the flour stirring until butter is just incorporated This process finishes the sauce with a glossy and smooth texture. Spoon mushroom sauce around chicken and sprinkle with parsley.<div style="margin-bottom: 10px; margin-top: 10px;">
Serve hot with pasta.</div>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-74073303293533292552013-10-07T10:56:00.001-05:002013-10-07T10:56:16.076-05:00Ex Cuzin June's Better Cheddar<br />
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No I don't have an ex cousin twice removed by that name, nor did the person who shared this recipe with me nearly 30 years ago. There are several variations of this recipe, but mine is different. When I had my restaurant and catering business a few years ago I did a monthly talk radio show. Every time I was on the air we always had callers asking me what the secret ingredient in this cheese appetizer was. Now that I'm out of the "biz" I am sharing with all of you!<br />
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You can shape this into a ring and spoon strawberry preserves on top or in the middle of the ring. At Christmas we shaped them into Christmas trees and topped with preserves and garnished with sliced almonds. You can also make a ball and then gently push a well into the middle of the ball and spoon the preserves in. This is a wonderful appetizer and always gets raves.<br />
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The secret ingredient is LIQUID SMOKE! <br />
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Ex Cuzin June's Better Cheddar<br />
<br />
1- 8 oz package cheddar cheese<br />
1 -8 oz package Monterrey jack cheese<br />
1- 8 oz package extra sharp chedda cheese<br />
1/2 tsp Tabasco sauce<br />
1 tsp garlic powder<br />
3 bunches green onions -sliced thin using green and whites<br />
1 cup of sliced almonds plus some to garnish with if desired<br />
1/2 tsp cayenne pepper<br />
1 tsp liquid smoke<br />
2 teaspoons of worschestershire sauce<br />
1&1/2 to 2 cusp real mayonnaise<br />
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Grate all cheeses. If you buy already grated cheese then you might have to adjust the mayo. See notes below. Add other ingredients. Mix well. At this point you can shape into balls or logs. Makes three good size balls or 2 large cheese logs. Shape and refrigerate for several hours. Top with your choice of preserves, and serve with Wheatsworth, Triscuits, or Ritz crackers. You can also use peach preserves for a different flavor. <br />
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Notes: For weddings or showers, you can shape mixture into a heart, or at Christmas you can shape into a Christmas tree. Let the creative juices flow!! We usually topped this with strawberry preserves and garnished with fanned strawberries and sliced almonds. Be sure and use heavy mayo, and add the mayo 1 cup at a time and stir. You want the cheese ball to hold together well, but do not want it to be to mushy. 2 cups is usually the right amount, however depending on the quality of cheese sometimes I adjust a little.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-78930325272138965202013-08-20T15:22:00.001-05:002013-08-20T15:22:28.427-05:00Mexican Goulash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TIlQFoNAvgyRY990Ef4pzmm7iw9Ww5-JOZlX9rj8pMdBtgTZtAh0Qh_wtHrMKuxOdgH7c4dU2s5TqIpfqt0c1OQd5Rv2uEELimCaaGaAHs5eOYA1Z5JWq0n0U-6euLlx5TN-Fk7lZxY/s1600/mexican+goulash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TIlQFoNAvgyRY990Ef4pzmm7iw9Ww5-JOZlX9rj8pMdBtgTZtAh0Qh_wtHrMKuxOdgH7c4dU2s5TqIpfqt0c1OQd5Rv2uEELimCaaGaAHs5eOYA1Z5JWq0n0U-6euLlx5TN-Fk7lZxY/s1600/mexican+goulash.jpg" /></a>Easy Peasy, that's what I like. Especially when it's late, hungry granddaughter, hungry husband and a long day of remodeling. Probably not the most healthy dish, but it's sure to please.<br />
<br />
1 pound ground chuck,<br />
1 med yellow onion diced<br />
1 can of rotel tomatoes<br />
1 small can of green chilies<br />
1 small can of sliced black olived ( optional)<br />
8 ounces of penne regatta cooked accd to package directions- drained<br />
1 tsp of ground cumin<br />
1 tsp of garlic powder<br />
1 - tsp of salt<br />
1 pound of Velveeta cheese, cubed into small pieces<br />
1 cup grated jack/colby cheese<br />
Sour Cream, green onions for garnish.<br />
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Brown ground beef with onion, drain. Add tomatoes, chilies, olives, and seasonings. Simmer for 15 minutes. Fold in velveeta and cooked pasta. Stir on low unitl Velveeta melts. Plate and top with grated cheese and garnish of choice! Enjoy!!!!Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-43117598222113179142013-08-04T15:47:00.000-05:002013-08-04T15:47:17.647-05:00Chicken Cannelloni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLRAU_rWWFNK0YYP4vXjyltlgg9VOtboCPCnovtzHwLTfK-B5x5dKe6-7Np5K7EVM7pBpBmTytrB9MXGHNK6Fs2IDmbgmgOkf9_qzDgTvXOvuRd99ccPNAdF6i8_qBpW6R_zGMm35pf8/s1600/chciken+cannelloni.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLRAU_rWWFNK0YYP4vXjyltlgg9VOtboCPCnovtzHwLTfK-B5x5dKe6-7Np5K7EVM7pBpBmTytrB9MXGHNK6Fs2IDmbgmgOkf9_qzDgTvXOvuRd99ccPNAdF6i8_qBpW6R_zGMm35pf8/s1600/chciken+cannelloni.jpg" /></a>I had forgotten how much I loved this dish. The recipe came from the 1972 Southern Living Party Cookbook. I was only in my mid-twenties when I decided I was going to tackle this Italian dinner for 8!. Well it was quite the challenge for this young mother of two, not to mention how expensive the ingredients were. I kept thinking to myself, what if I mess this up, I have no grocery money left! <br />
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The first attempt was fairly good, although I didn't cook my flour long enough to "cook the flour taste" out! But boy was I proud of myself! I have fixed it many many times since then I am proud to say that it turns out beautifully every time. I love to serve extra sauce with the cannelloni even though it so rich you don't need much! The ham in in the filling makes this dish so don't scrimp!<br />
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1 - 4- 41/2 pound hen Cooked and de-boned<br />
1/2 pound fresh mushrooms, finely chopped<br />
4 T green onions chopped<br />
1/2 tsp ground nutmeg<br />
1/2 cup finely chopped parsley<br />
4 large slices of cooked ham, fat trimmed, Italian prosciutto preferably<br />
1 stick butter (no substitutes)<br />
8-10 tbsp flour<br />
1 cup chicken broth<br />
2 cups whipping cream<br />
1 cup half and half<br />
3 cups grated Swiss cheese<br />
3/4 cup Parmesan cheese, grated<br />
2 cups mozzarella cheese, grated<br />
2 pgs large egg roll wrappers or pasta wraps<br />
1/2 cup Parmesan cheese, grated<br />
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Mushroom Sauce: Heat butter in heavy dutch oven. Add the green onions and saute a few minutes, stirring all the while. add mushrooms and continue cooking and stirring for 2 minutes. Add flour. Cook and stir for five minutes. Gradually add broth, and half and half, stirring until smooth. Add cream and cook until thickened. Remove from heat and stir in cheese, salt and pepper. Reserve 1-1 1/2cup of sauce for the filling<br />
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Filling: Boil chicken until done and tender. Run the chicken and ham through the food processor. Add 1 cup of the mushroom sauce. The mixture should be moist though not runny. Add more sauce if needed and check seasonings. Add nutmeg and parsley. Check seasonings.<br />
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To assemble the dish: Spoon about 1/3 of remaining mushroom sauce in bottom of 13x9 casserole. Then spoon about 2 Tablespoons of the filling on each of the large egg roll or won ton wrappers square along bottom edge, then roll as tightly as possible and lay seam side down in a single layer in sauce. Cover with remaining sauce. Sprinkle with grated mozzerella and grated parmesan. Bake 350 for 30-45 minutes.<br />
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-54746695359190771212013-06-19T11:35:00.000-05:002013-06-19T11:35:09.813-05:00Caramel Cream Cake<br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">This recipe came from Southern Living. It is fantastic!!!</td></tr>
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<span style="font-size: large;"><b>Caramel Cream Cake</b></span></div>
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1 cup finely chopped sweetened flaked coconut<br />
<a href="http://www.myrecipes.com/recipe/pecan-pie-cake-batter-10000001563810/">Pecan Pie Cake Batter</a><br />
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1/2 cup butter, softened<br />
1/2 cup shortening<br />
2 cups sugar<br />
5 large eggs, separated<br />
1 tablespoon vanilla extract<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 cup buttermilk<br />
1 cup finely chopped pecans, toasted<br />
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<a href="http://www.myrecipes.com/recipe/pecan-pie-filling-10000001563812/">Pecan Pie Filling</a><br />
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1/2 cup firmly packed dark brown sugar<br />
3/4 cup dark corn syrup<br />
1/3 cup cornstarch<br />
4 egg yolks<br />
1 1/2 cups half-and-half<br />
1/8 teaspoon salt<br />
3 tablespoons butter<br />
1 teaspoon vanilla extract<br />
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<br />
1/2 cup butter, softened<br />
1 (8-oz.) package cream cheese, softened<br />
1 (16-oz.) package powdered sugar<br />
1 teaspoon vanilla extract<br />
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1 cup finely chopped pecans, toasted<br />
1 cup sweetened flaked coconut, toasted<br />
Garnishes: raspberries, fresh mint sprig<br />
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Preparation<br />
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1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; See Pecan Pie Cake Batter below<br />
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Preparation<br />
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1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.<br />
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2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.<br />
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3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.<br />
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4. Spoon batter into 3 greased and floured 9-inch cake pans.<br />
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5. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.<br />
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Preparation for filling<br />
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1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.<br />
Cream Cheese Frosting<br />
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3. Spread Pecan Pie Filling between layers.<br />
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Preparation for cream cheese frosting<br />
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1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.<br />
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<span style="font-size: large;"><b>Black Bottomed Mini Caramel Pumpkin Cheesecake Bites</b></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9xtStGQIzDiFFjQLtkwtRy5ZWQMHiuJ4zr9DWC5h1JMBnSGdCODexuGG3MrK6gcHQJW2xh9n0LsSMwcsV6Skegmayxz8c_kwl84KZ8nNZJGzqtAI1UEPcjlCeEBoE1AJFvMToLS8_Nw/s1600/black+bottom+pumpkin+cheesecake+bites.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9xtStGQIzDiFFjQLtkwtRy5ZWQMHiuJ4zr9DWC5h1JMBnSGdCODexuGG3MrK6gcHQJW2xh9n0LsSMwcsV6Skegmayxz8c_kwl84KZ8nNZJGzqtAI1UEPcjlCeEBoE1AJFvMToLS8_Nw/s1600/black+bottom+pumpkin+cheesecake+bites.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Beautiful Presentation!!</td></tr>
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<span style="font-size: large;"><b><br /></b></span>This recipe came from the Picky Palate. I have made them for a couple of years at the holidays and they are fantastic. They really add to your cookie and dessert trays!<br />
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8 whole Oreos, finely ground in food processor<br />
1 1/2 Tablespoons melted butter<br />
8 oz softened cream cheese<br />
1/2 Cup granulated sugar<br />
1/2 Cup pumpkin puree (I used Libby’s)<br />
1 large egg<br />
1 teaspoon vanilla<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon fresh ground nutmeg<br />
3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups), or caramel ice cream topping<br />
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12 Pumpkin Spice Hershey Kisses, unwrapped (if you can’t find those pesky pumpkin kisses, the original chocolate ones are great too)<br />
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1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.<br />
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2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.<br />
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3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.<br />
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12 mini cheesecakes<br />
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-60771722021251254852013-05-21T13:32:00.000-05:002013-05-21T13:32:08.154-05:00Stonie Bologna.Well, the name.. My dad's name was Stonie, this was his favorite sandwich spread, and is made with bologna. Yes, that's right! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Tcq37yQbAFEYzSO-OHKM_q0-Qwhb59oLYUEFK6NtkDguMofBWUSu9bpPJ7WdBWDFBK6Y4thRSga4fYpBgTSw8DPSRhDnKBOkS36eX9PT0q5MFAv5RZTWGILRTyTZmhWR6MFKgtsOTmY/s1600/stonie+bologna.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Tcq37yQbAFEYzSO-OHKM_q0-Qwhb59oLYUEFK6NtkDguMofBWUSu9bpPJ7WdBWDFBK6Y4thRSga4fYpBgTSw8DPSRhDnKBOkS36eX9PT0q5MFAv5RZTWGILRTyTZmhWR6MFKgtsOTmY/s320/stonie+bologna.jpg" width="213" /></a></div>
Good ole US of A bologna. Try it, and you will love it too!<br />
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Ingredients are listed below. The proportions are approximate. Mix it up the way you like it.<br style="background-color: white; color: #333333; font-family: Arial; font-size: 14px; line-height: 21px;" /><br style="background-color: white; color: #333333; font-family: Arial; font-size: 14px; line-height: 21px;" /> about 3 to 4 pounds of cubed all beef bologna ( I buy Petit Jean)<br /> about 1//2 cup pickle relish drained well<br />
one medium white onion diced fine<br />
4 hard boiled eggs chopped fine<br />
mayonnaise<br />
1/4 cup of sugar<br />
salt and pepper to taste<br />
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Pulse the cubed bologna in the bowl of a food processor until a coarse mince. (you can also do the onion and egg in the processor, just don't over process. Add the pickle relish, sugar and mayonnaise to moisten. Salt and pepper to taste. Adjust amounts to your liking. I like this to sit in the fridge a while before eating to give the flavors time to blend. If you don't like sweet spreads, use dill pickle relish and omit the sugar. This is great on bread for sandwiches or on crackersAnonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com4tag:blogger.com,1999:blog-8553229878094565111.post-75786900844669286972013-04-22T15:35:00.000-05:002013-04-22T15:35:01.631-05:00Individual Beef Wellingtons<b><br /></b>
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<b>Golden puff pastry encases pieces of tender filet mignon, together with a savory mushroom-shallot mixture and rich red wine sauce. I served thousands of these in my catering days. You just can't get any better than this dish for those special events and occasions. </b><br />
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2 filets mignons<br />
salt and pepper<br />
chopped onion<br />
chopped celery<br />
chopped carrots<br />
2 tablespoons olive oil<br />
1 cup dry red wine<br />
puff pastry, thawed<br />
eggs, beaten<br />
MUSHROOM DUXELLES:<br />
4 tablespoons butter<br />
3 green onions, minced<br />
1/2 pound mushrooms, finely chopped<br />
2 tablespoons flour<br />
1/2 cup heavy cream<br />
2 tablespoons parsley, chopped<br />
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Red Wine Sauce<br />2 tablespoons canola oil<br />8 ounces shallots, sliced (about 2 cups)<br />1 6-ounce package sliced mushrooms<br />2 tablespoons sugar<br />2 tablespoons red wine vinegar<br />1 750-ml bottle Pinot Noir or other dry red wine<br />1 14-ounce can low-salt chicken broth<br />1 14-ounce can beef broth<br />2 fresh thyme sprigs<br />1 1/2 teaspoons whole black peppercorns<br />1 Turkish bay leaf<br /><span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /><br />Read More <a href="http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Red-Wine-Sauce-Creamed-Spinach-and-Truffled-French-Fries-230635#ixzz2RE5ubgQk" style="color: #003399; font-weight: bold; text-decoration: none;">http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Red-Wine-Sauce-Creamed-Spinach-and-Truffled-French-Fries-230635#ixzz2RE5ubgQk</a></span><br />
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Saute onions, carrots and celery in butter till soft. Pour over filets, and add wine, salt and pepper. Marinate overnight or at least 6 hours. Prepare Duxelles sauce. In a large frying pan, melt butter and add green onions, and cook til soft. Add mushrooms and cook, stirring till nearly all liquid has cooked off, 10-15 minutes. Sprinkle flour over mixture, blend, and stir, and cook about 2 minutes. Increase heat and add cream and cook until mixture comes to a boil. Remove from heat. Let cool. Can be made ahead and stored in fridge for up to 3 days.</div>
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Preheat a skillet. Remove filets from marinade, and rub with olive oil. Sear in skillet turning once or twice until crusty brown, outside, but rare inside. 4-5 minutes total. Remove to a plate and let cool. Cover and refrigerate until well chilled, at least 4 hours and as long as 2 days.</div>
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To prepare: on lightly floured surface.<span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">, roll </span>1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.</div>
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Brush the tops with beaten egg. Use any leftover pastry to cut out leaves, etc, and garnish on top of filets, covering and securing with any remaining beaten eggs. Bake uncovered at 400* for 25 minutes or until golden. Serve sauce.</div>
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<br /><br />For red wine sauce:<br />Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.<br /><br />Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)<span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /><br /></span></div>
Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-73253381197458394092013-03-26T09:08:00.001-05:002013-03-26T09:08:07.530-05:00Tomato Mozzarella Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RmlbBZTQr2z_20_icRxEMLCvd8L4Y3lfTVoGCiGlAAIGeCslDG1pC_YGvncydruuZVRPuKFH_Txi-E0HY_erI96iY_slAlx4QvG1c5Km5Ihc-AJRd0Rs0Ox7W1n2d2Iqa8x5ujYf38Y/s1600/tomatoe+basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7RmlbBZTQr2z_20_icRxEMLCvd8L4Y3lfTVoGCiGlAAIGeCslDG1pC_YGvncydruuZVRPuKFH_Txi-E0HY_erI96iY_slAlx4QvG1c5Km5Ihc-AJRd0Rs0Ox7W1n2d2Iqa8x5ujYf38Y/s1600/tomatoe+basil.jpg" /></a></div>
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<br /><br />"A great way to serve tomato mozzarella salad. Great presentation. Always a hit. You can find the bite-sized fresh mozzarella at most supermarkets. They come in round balls and are in liquid. Whole Foods have the best! If they are on the larger side, cut them in half."<br /><br /><br />INGREDIENTS:<br /><br />20 grape or cherry tomatoes, halved<br />20 fresh basil leaves<br />20 small balls fresh mozzarella cheese<br />(often labeled bocconcini) <br />Kosher salt to taste<br />1/4 cup balsamic vinegar<div>
1/2 cup extra virgin olive oil</div>
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2 loaves baguette bread<br /><br /><br />20 toothpicks <br /><br /><br /><br />DIRECTIONS: Chop basil leaves. MIx all ingredients and let marinate 2 hours. Slice baguette bread. Mix softened butter with garlic powder to taste, spread on the bread and bake until golden brown. Spoon on caprese mixture and enjoy!! A fantastic appetizer.<br /> <br /><br /><br />1. <br /><br />Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce. </div>
Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-40054299292944624532013-03-24T11:26:00.002-05:002013-03-24T11:26:56.599-05:00Old Time Mayo Potato Salad<br />
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px; line-height: 20px;">Every family has a recipe for potato salad and people have very strong opinions about their potato salad. Some are dyed in the wool "mustard" type, while others are clearly mayonnaise potato salad lovers. And then there are those who like German or gourmet types like Mediterranean garlic and hummus; blue cheese and capers or curry potato salad. Me... I love the old fashioned mayo and pickles. I love the taste the celery salt gives this dish. Like my grandma and mom before me, I have been making this version for over 30 years and it always hits the spot for us! </span></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsuB8rjk1igzuwCeDTf7zbZXSHvCxxHCo83mSzscuyv1jG7ovA9SgBmtB0ZRMkBgyuVAdFgL0pa7kqHdC_-6yqRpBwt_Tty8F3bCNqPBeeXXZdh6zB4Lmo3oLdVdLPqaERSm9ctM7-a4/s1600/potatosalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsuB8rjk1igzuwCeDTf7zbZXSHvCxxHCo83mSzscuyv1jG7ovA9SgBmtB0ZRMkBgyuVAdFgL0pa7kqHdC_-6yqRpBwt_Tty8F3bCNqPBeeXXZdh6zB4Lmo3oLdVdLPqaERSm9ctM7-a4/s1600/potatosalad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Old Time Potato Salad</td></tr>
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<li class="ingredient">5 pounds small Russet potatoes</li>
<li class="ingredient">7 large eggs, hard-boiled & ( 6 peeled & diced / 1 qtrd for garnish)</li>
<li class="ingredient">4 celery stalks,chopped fine</li>
<li class="ingredient">1 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them)</li>
<li class="ingredient">2 heaping tablespoons pickle relish</li>
<li class="ingredient">1 T sugar</li>
<li class="ingredient">1 & 1/2 tsp of celery salt</li>
<li class="ingredient">1 1/2 cup Mayo </li>
<li class="ingredient">1/4 cup prepared yellow mustard </li>
<li class="ingredient">1 medium onion diced ( I like to use red)</li>
<li class="ingredient">Finely ground kosher salt and ground black pepper to taste</li>
<li class="ingredient"> paprika for garnish</li>
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Instructions</h4>
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<li style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and cool until cool enough to peel them </li>
<li style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">Hard boil your eggs 1 minutes turn off heat and let set 15 minutes then soak in cold water till ready to peel. </li>
<li><span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px; line-height: 20px;">Dice potatoes in bite size chunks and add all other ingredients except paprika and garnish egg. Stir well, make sure everything is coated. Should not look dry, so if you want an extra spoon of mayo or relish add it. We like it sweeter, so I usually add a bit more sugar. IF you don't like sweet don't add extra. Learn to trust your tasting instincts......that’s what’s your Grandma did.</span></span></li>
<li><span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px; line-height: 20px;">Taste it for salt and pepper and adjust accordingly Let sit at least 4 hours in fridge for flavors to marry. a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the paprika and quarter the remaining egg for garnish. Serve cold.</span></span></li>
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Preparation time: <span class="preptime">40 minute(s)</span></div>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-76092836944250846132013-03-23T10:33:00.000-05:002013-03-23T10:33:02.344-05:00Old Fashioned Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIeWZE8sAwDWWLsDpw53c6y0tcKuCCOpx3Z3p8R6LDSsdOBrInfNdd3x2yTNH1jhAuGipr7L7Iw_HA7bEoqXP4XUQ1wiVGQdgEfOnSuZcZw_KQwd1BtLSyQT8thiFp-tz6ZueoIg2Glc/s1600/meatloaf+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIeWZE8sAwDWWLsDpw53c6y0tcKuCCOpx3Z3p8R6LDSsdOBrInfNdd3x2yTNH1jhAuGipr7L7Iw_HA7bEoqXP4XUQ1wiVGQdgEfOnSuZcZw_KQwd1BtLSyQT8thiFp-tz6ZueoIg2Glc/s1600/meatloaf+(1).jpg" /></a></div>
<br /><b>Meatloaf, mashed potatoes, buttered corn and rolls....My favorite meal growing up. All those carbs!!. But back in my growing up days (the 60's) you went outside and played, came in for a bite of lunch, then back out until mom called us in for dinner. In the summertime, back out to play until it started getting dark. Burning up carbs in those days was not a problem!! This meatloaf is simple and delicious. My mom's tried and true recipe for over 50 years.</b><br /><br /><br />Ingredients<br />2 eggs<br />3/4 cup tomatoe sauce<br />2/3 cup saltine cracker crumbs<div>
1 small minced onion<br />1 teaspoon salt<br />1-1/2 pounds ground beef<div>
1 tsp garlic powder<br />1 teaspoon Worcestershire sauce<div>
1 small bell pepper, minced (optional)</div>
1/4 cup ketchup<br />2 tablespoons brown sugar<br /><div>
<br />Directions<br />In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well (mixture will be moist).</div>
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Oven Method: Pre-heat oven to 350. Shape into loaf and place in oven. Bake 50 minutes and then In a small bowl, whisk the ketchup, brown sugar, . Spoon over the meat loaf. Cook 15 minutes longer or until heated through or until a meat thermometer reads 160°.</div>
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Slow Cooker Method: Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°.<br />In a small bowl, whisk the ketchup, brown sugar, Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing. Yield: 6 servings.</div>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-62267928937926353702013-03-22T15:43:00.002-05:002013-03-28T13:26:54.846-05:00Easter's Best Recipes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6Bzc3TpqQ8kwNPwT_Kb2-Oh9Rhd98jNZ2RLisEbGFoAvqiffG5B_8wuhgWskkYAS9gNDEVnqJsSrYfxCc8A5uf5CqLKgxc9LBMtIjwljJbgU_Nr1xdDD5OAUEvb1m6ZFigThxUG_rvU/s1600/white+choc+bread+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju6Bzc3TpqQ8kwNPwT_Kb2-Oh9Rhd98jNZ2RLisEbGFoAvqiffG5B_8wuhgWskkYAS9gNDEVnqJsSrYfxCc8A5uf5CqLKgxc9LBMtIjwljJbgU_Nr1xdDD5OAUEvb1m6ZFigThxUG_rvU/s1600/white+choc+bread+pudding.jpg" /></a></div>
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This White Chocolate bread pudding is ABSOLUTELY the best dessert I have ever made. It is rich, decadent and luscious. I usually make this at Christmas and Easter for my family. It is a great dish to take to a potluck ( a fancy potluck!) I have had many customers over the years that told me this was the best thing they ever ate! </div>
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White Chocolate Bread Pudding</div>
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6 C - Heavy whipping cream</div>
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2 C - whole milk</div>
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1 C - Sugar</div>
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20 oz - White chocolate, chips or small pieces of premium white chocolate</div>
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6 Eggs</div>
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12 Egg yolks</div>
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2 loaves loaf of stale French bread (or Fresh sliced and dried in 275 oven</div>
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French bread</div>
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White Ganche' Sauce</div>
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12 ounces Premium WHite chocolate, broken in small pieces</div>
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1/2 cup heavy whipping cream</div>
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Stir together whipping cream, milk and sugar in a large heavy saucepot. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces. Allow chocolate to melt for several minutes, then stir until smooth. Whisk together whole eggs and egg yolks in a large mixing bowl. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside.</div>
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Preheat oven to 325. Thinly slice stale French bread and place in a 9" x 13" metal baking pan. Pour half of the pudding over the bread and allow to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir. Cover pan with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.</div>
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While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth. </div>
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Warm white chocolate bread pudding can be spooned directly out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm. Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings</div>
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Notes: I like to cut off as much of the heavy brown crust that I can. I use a serrated knife to do this.</div>
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<b><span style="font-size: large;">Coconut Cake</span></b></div>
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INGREDIENTS:</div>
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1 (18.25 ounce) package white cake mix</div>
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3 eggs</div>
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1/4 cup vegetable oil</div>
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1 cup cream of coconut</div>
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1 (8 ounce) container sour cream </div>
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8 ounces cream cheese</div>
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1 teaspoon vanilla extract</div>
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2 tablespoons milk</div>
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4 cups confectioners' sugar</div>
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2 tablespoons flaked coconut</div>
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DIRECTIONS:</div>
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1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 -9 inch cake pans.</div>
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2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.</div>
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3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool. Remove from pans and cut each layer in half. Frost with cream cheese frosting and top with flaked coconut.</div>
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4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.</div>
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<b><span style="font-size: large;">Easter Ham</span></b><br />
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Ham in natural juices. This grade is somewhat confusingly named since the "natural juices" are actually added water (many hams of this grade weigh up to 10% more than their raw weight due to the extra water). These hams have a fine, meaty quality when baked, and the added water does help ensure that they stay juicy. This grade is a good value and is readily available at most supermarkets.<br />
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Ham, water added. The percentage of added water in this grade will be stated on the label (usually in fine print). A ham that says "water added--15%" means it weighs 15% more than its raw weight.<br />
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Ham and water product. Most producers of this lowest grade pump as much water as they can into the ham, which adds weight and allows them to sell it at a lower price. If the amount of water exceeds 50%, the ham must be labeled "water and ham product," since there is more water by weight than meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g5odBEeMB3lDNeQRQErKpWHa1EML6Aq6Qmn-FwVpBMTze9oqBzrZFAcdkThvgkWXbDo7Jx3P3cM4eBlrEs5QZ-LxJdyE9xUcmZUcfspQqmGxsee2O4_lgdb6guELcTxr4jmL_kUXiv8/s1600/scor+a+homa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g5odBEeMB3lDNeQRQErKpWHa1EML6Aq6Qmn-FwVpBMTze9oqBzrZFAcdkThvgkWXbDo7Jx3P3cM4eBlrEs5QZ-LxJdyE9xUcmZUcfspQqmGxsee2O4_lgdb6guELcTxr4jmL_kUXiv8/s1600/scor+a+homa.jpg" /></a><br />
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I buy “Ham with Natural Juices” or just plain ‘ol “Ham.” There are several grades of him, and it all has to do with how much water is injected (which keeps it moist). Ham labeled “with water added” or “ham and water product” in the lower quality, and and it’s something that I don’t recommend. There’s so much water added to the ham that it becomes tasteless and its texture spongy. Spongy ham is not good eats, especially for celebrating Easter. </div>
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<br />
<b>How to Score a Ham</b><br />
<br />
Whole, fully cooked ham comes with the rind partially trimmed and a white layer of fat covering the meat. Don't remove the fat layer—it flavors the roast and keeps it moist during cooking.<br />
However, the fat does need to be scored, or lightly cut, before cooking so that it crisps up as the meat roasts. The easiest way to do this is with a small chef's knife. Make crosshatches about 1/3 inch deep and spaced an inch or so apart, creating a diamond pattern over the entire surface.<br />
The crosshatches will help the fat to crisp up, and a pretty diamond pattern will emerge during roasting. It's easiest to slice the ham roast with the fat still on, and let diners work around the fat. Also, if there are leftovers to be stashed in the fridge, the cap of fat will keep the meat moist. If you do choose to remove the fat, pry your fingers underneath the cap of fat and pull gently.<br />
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List of Ingredients<br />
<br />
<br />
1 Fully-cooked Ham Half<br />
Whole Cloves<br />
Pineapple Rings and Maraschino Cherries<br />
<br />
Ingredients for Glaze<br />
About 6 ounces of Coke or other Cola<br />
1 Cup of packed Brown Sugar<br />
Pineapple or Orange Juice (to taste)<br />
Ground Cinnamon (to taste)<br />
Ground Cloves (to taste)<br />
1 Tablespoon of Butter or Margarine (optional)<br />
<br />
<br />
<br />
<br />
Recipe<br />
<br />
Mix the ingredients for the glaze in a small saucepan and heat over Medium heat until sugar is melted and ingredients are blended. The glaze should be syrupy-thick. If too thin or runny, add more brown sugar. Set aside for the moment.<br />
<br />
Score the top of the ham diagonally and stud with whole cloves. Garnish with pineapple rings (hold them in place with toothpicks while baking). Place a cherry in the middle of each ring.<br />
<br />
Pour ham glaze over the top. Bake in a 350-degree Fahrenheit oven until heated throughout (about 15 minutes per pound).<br />
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While baking, baste the ham o with the glaze, which will mix nicely with the pan drippings. When ham is finished, pour off juices into a server and let guests ladle it on as desired.<br />
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<b>We love deviled eggs, but only seem to make them for holidays and picnics. This recipe came from my grandmother, and I tweeked it over the years. Make sure you grate your onion very fine and drain the pickle relish and pimento well. If not you will have a thin consistency because of too much liquid. No Easter dinner is complete without deviled eggs!!</b></div>
<b>
<span style="font-size: large;">Heirloom Deviled Eggs</span></b><br />
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<span style="font-size: large;"><b><br /></b></span>Ingredients<br />
<br />
6 hard-cooked eggs<br />
2 tablespoons mayonnaise<br />
1-1/2 teaspoons grated onion<br />
1-1/2 teaspoons sweet pickle relish- drained very well<br />
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1 tsp sugar</div>
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1 small jar diced pimento- drained well<br />
1/2 teaspoon ground mustard<br />
Salt/pepper to taste<br />
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Paprika for garnish</div>
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SLiced Green olives for garnish<br />
Directions<br />
Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, onion, relish, sugar,mustard, salt, and pepper. Fold in pimento. Pipe or spoon into egg whites. If desired, slice 4 stuffed green olives into thirds and put on top of eggs. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.</div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<b><span style="font-size: large;">Pineapple Stuffing Recipe</span></b></div>
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<a href="http://www.eclecticepicurean.com/Pictures/Side%20Dishes/Pineapple%20stuffingserving.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="http://www.eclecticepicurean.com/Pictures/Side%20Dishes/Pineapple%20stuffingserving.jpg" width="320" /></a><br />
Every family, it seems, has a special dish that they serve on holidays. I found the original recipe in Southern Living over 25 years ago and it has been on our Easter menu ever since. It’s the perfect accompaniment to ham and also good with other meats and poultry. <br />
Some in my family describe it as a cross between a bread pudding and a soufflé, Try it this Easter as an accompaniment to the Easter Ham.<br />
Traditional family recipes are great fun, especially when they are shared!<br />
<br />
8 Servings<br />
<br />
1 20 oz. can crushed pineapple<br />
1/2 cup butter<br />
3/4 cup sugar<br />
4 eggs<br />
5 slices white bread, cubed<br />
<br />
Preheat oven to 350°.<br />
<br />
Spray a 1 1/2 quart baking dish with non-stick spray. Dump the pineapple into a strainer and drain well, pressing out the juice a few times. Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth. Stir in the pineapple until well-mixed. Fold in the bread cubes. Transfer the mixture to the prepared baking dish. Bake 55-60 minutes or until golden on top and set in the middle.<br />
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Serve warm or at room temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pXzl7wcUgKRiAu1LE5_FAUPE0dd-E2jcYGKZ9U9skvMvzCwynWSDL6UiwIWiMV-YTOk3PE7RZpsfQGiRtSSGqza5AMQPIlKL3L31SAL19X0va4PSQgduHeUhqIXEaNWIcER7wi3LaBY/s1600/Swiss-Asparagus-Casserole.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pXzl7wcUgKRiAu1LE5_FAUPE0dd-E2jcYGKZ9U9skvMvzCwynWSDL6UiwIWiMV-YTOk3PE7RZpsfQGiRtSSGqza5AMQPIlKL3L31SAL19X0va4PSQgduHeUhqIXEaNWIcER7wi3LaBY/s320/Swiss-Asparagus-Casserole.jpg" /></a><br />
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<br />
<b><span style="font-size: large;"> Swiss Asparagus Casserole </span></b><br />
5 tablespoons butter, divided <br />
2 cups fresh asparagus, sliced diagonally <br />
1 medium onion, sliced <br />
1 tablespoon flour <br />
Salt and pepper to taste <br />
1 cup sour cream <br />
1 cup Swiss cheese, shredded <br />
¼ cup cracker crumbs <br />
<br />
<br />
Melt 2 tablespoons butter in large skillet. Sauté asparagus for 2 to 3 minutes until barely tender. Remove from pan, and set aside. In same skillet, sauté onion in 2 tablespoons butter until onion is soft. Stir in flour, salt, and pepper. Cook for 1 minute until flour is well blended. Add sour cream and shredded cheese. Cook, stirring constantly, over low heat until cheese melts. Spoon asparagus into a buttered shallow baking dish. Top with cheese-and-sour-cream mixture. Sprinkle with crumbs, and dot with remaining butter. Bake at 400° for 20 minutes. If top is not brown, place under broiler for an additional minute or two.</div>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-81699898594908334342013-03-20T14:41:00.002-05:002013-03-20T14:41:46.437-05:00Lemon Raspberry and White Chocolate Cake Balls<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeISoaj3L6eXU4srmTqfWzh7XtTb6_gYW4IjOuNhYfS0nfxE8U6jIFPylusESOe9SbWBrv77TxML-2bGe1bR4yt_3FKoy4crwAnpZEFj4D_GBJYiPppZesVUt3eKgacv7A1FHBxtwU3wA/s1600/LemonStrawCakeBalls.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeISoaj3L6eXU4srmTqfWzh7XtTb6_gYW4IjOuNhYfS0nfxE8U6jIFPylusESOe9SbWBrv77TxML-2bGe1bR4yt_3FKoy4crwAnpZEFj4D_GBJYiPppZesVUt3eKgacv7A1FHBxtwU3wA/s320/LemonStrawCakeBalls.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luscious Lemon and Raspberry. Yummy!!</td></tr>
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Our granddaughter is expecting her first child, a little girl named Isabel. I am in the process of making min- cupcakes and cake balls all in a pink color scheme. Cake balls are a perfect combination of candy and cake. Made from just a few simple ingredients mashed together and dipped in chocolate, these delightful treats can be decorated to coordinate with the color scheme of any holiday or party. Cake balls can be made in virtually any flavor combination as well. I make them ahead and then freeze them til ready to use or decorate.<br />
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<span class="title" style="border: none; display: block; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 8px 0px; vertical-align: baseline;">18.25 oz. box of lemon cake mix</span></li>
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Instructions</h2>
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Prepare the cake mix with the stand or hand mixer, using the number of eggs and amount of oil and water called for in the directions on the box. Pour into the 9” by 11” cake pan and bake according to the package directions. Allow cake to cool in the pan on a rack for at least 30 minutes. Meanwhile, wash the mixer’s beaters and bowl in preparation for the next step.</div>
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<span style="font-family: Georgia;"><span style="font-size: 15px; font-style: inherit; line-height: 1.5;">Crumble the cooled cake into the mixer’s bowl and use the mixer to break it up into fine crumbs. Spoon the entire can of frosting into the cake and mix at low speed until well combined. Stir in the raspberries by hand, breaking them into smaller pieces and evenly distributing throughout the cake mixture. Cover the bowl and place it in the </span></span>refrigerator <span style="font-family: Georgia;"><span style="font-size: 15px; font-style: inherit; line-height: 1.5;">for at least 3 hours; longer if needed.</span></span></div>
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<span style="font-family: Georgia;"><span style="font-size: 15px; font-style: inherit; line-height: 1.5;">Cover one</span></span> baking<span style="font-family: Georgia;"><span style="font-size: 15px; font-style: inherit; line-height: 1.5;"> sheet with waxed paper. Use the large end of a melon baller to scoop balls of the chilled cake mixture and place each ball onto the waxed-paper-covered baking sheet. Repeat with remaining cake mixture, then place the baking sheet in the freezer for 1 hour.</span></span></div>
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Break the white chocolate candy coating into pieces and place it in the glass bowl. Melt it in the microwave according to the time listed on the package. Cover the other baking sheet with a piece of waxed paper.</div>
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Remove the cake balls from the freezer. Spear one with a toothpick and dip it into the white chocolate, turning to coat it completely. Use another toothpick to push the cake ball off the first toothpick and onto the second baking sheet. Repeat with remaining cake balls, reheating white chocolate if necessary. Then place the entire baking sheet of cake balls into the refrigerator until the coating is entirely set.</div>
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<header class="header" style="border: 0px; font-family: 'Times New Roman'; font-size: 16px; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><h1 class="articleTitle Heading1" itemprop="title" style="border: 0px; font-family: inherit; font-size: 42px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
How to Make the Frosting Stick on Cake Balls</h1>
</header><footer class="footer" style="border: 0px; font-family: 'Times New Roman'; font-size: 16px; line-height: normal; margin: 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: 18px; font-style: inherit;">Cake balls are a fun dessert or snack item that can be decorated for any occasion. Cake balls made from cake bits mixed with any flavor of frosting. The basic ingredients of a cake ball are easy to obtain, and can be combined in many different ways to create unique, delicious desserts. Cake balls do not use cake frosting (the frosting is mixed into the ball, remember!) Cake balls are coated with almond bark or candy coatings that come in colored wafers and are dipped like handmade chocolates.</span></footer><section class="Module body FLC" style="border: 0px; clear: both; font-family: 'Times New Roman'; font-size: 16px; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<h2 class="Heading2 Headline sectionTitle" style="border: 0px; font-family: inherit; font-size: 36px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="decoration" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Instructions</span></h2>
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<header style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><h4 class="header Heading5" style="border: 0px; font-family: inherit; font-size: 20px; font-style: inherit; font-weight: inherit; margin: 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Things You'll Need</span></h4>
</header><ul class="UnorderedTitleList" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cake balls</span></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Almond bark or colored wafer coating</span></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Candy dipping fork or skewer</span></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lollipop sticks (opt.)</span></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Nonpareils (opt.)</span></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Colored coconut (opt.)</span></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chopped nuts (opt.)</span></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="title" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Jimmies (opt.)</span></li>
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Freeze the cake balls. After forming the balls, place them in the freezer for at least six hours before trying to dip them. This makes them easier to handle and helps the coating stick to the balls.</div>
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Allow the cake balls to partially thaw. Remove a few cake balls from the freezer just before dipping. They can't be frozen solid when dipped, or the coating will crack as they thaw.</div>
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Melt the coating. Almond bark can be melted in a double boiler or in the microwave. Chocolate or white chocolate coating disks can also be used as a coating for cake balls. Melt almond bark or chocolate over low heat in a double boiler, stirring constantly, or in a tall, narrow microwave container for 15 seconds at a time, stirring between each 15 second burst. Color with an oil-based food coloring, which you can buy at a cake or candy supply store. Add 1 tbsp. of oil for every 20 oz. of coating if you use almond bark.</div>
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Spread parchment paper or wax paper on large cookie sheets or on a clean countertop so there is a place to put the dipped cake balls as soon as they come out of the coating.</div>
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Dip partially thawed balls. Work with a small number of balls at a time, and keep the rest in the freezer. Either put a lollipop stick in each ball before freezing, or use a two-tine candy dipping fork or a skewer to dip the balls in the coating and pull them out quickly. Use the fork or skewer to cover any bald spots before the coating hardens.</div>
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Decorate the balls as desired. Use any of the various kinds of decorations on the outside of the just-dipped cake balls to a festive feel to the dessert. Roll balls in sugar or nonpareils, or sprinkle with nuts or jimmies after placing them on the prepared trays.</div>
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Allow the cake ball coating to harden. This should happen at room temperature. Do not return the dipped cake balls to the freezer or the coating will weep and crack.</div>
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</ol>
</section></section><figure class="Module tipsWarnings" data-module="tips-warnings" style="border: 0px; font-family: 'Times New Roman'; font-size: 16px; line-height: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><h2 class="Heading2 Headline " style="border: 0px; font-family: inherit; font-size: 36px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="decoration" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Tips & Warnings</span></h2>
<ul style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="tip" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="border: 0px; font-family: inherit; font-size: 18px; font-style: inherit; margin-bottom: 20px; margin-top: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
Work with small batches of balls at a time.</div>
</li>
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Toothpicks and spatulas help with the dipping process.</div>
</li>
<li class="tip" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="border: 0px; font-family: inherit; font-size: 18px; font-style: inherit; margin-bottom: 20px; margin-top: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
Dipped balls are safe at room temperature for several days.</div>
</li>
<li class="tip" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="border: 0px; font-family: inherit; font-size: 18px; font-style: inherit; margin-bottom: 20px; margin-top: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
Frozen, undipped balls can be kept in the freezer for up to three weeks. Freeze them in an airtight container with a lid.</div>
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If dipping is difficult, try using a smaller amount of coating melt, and roll the balls in it.</div>
</li>
<li class="warning" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;"><div style="border: 0px; font-family: inherit; font-size: 18px; font-style: inherit; margin-bottom: 20px; margin-top: 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
Avoid regular food coloring; it will not work with almond bark or candy melts.</div>
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Cake balls fall off of skewers and toothpicks regularly, so have a utensil handy that can retrieve them from the dipping pot.</div>
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Many candy melts contain partially hydrogenated vegetable oil.</div>
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</figure></div>
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</section><span style="border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 13px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /><br /></span>Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com2tag:blogger.com,1999:blog-8553229878094565111.post-56132051082408302882013-03-18T17:19:00.001-05:002013-03-18T17:19:31.750-05:00Stuffed Mushroom with White Wine Sauce<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLlLBCIjUcdttWdXLdQHLeOJZV8di4gNLnFnEmbTPAW-txDuEQPeWO5CSOC6MyawY1Kp0b6JiUMcwg2fnvCq_R3zjrp_N6NfHUXLv_mA3YH4AX-llnEAEqU2_ILv72vWn9XPJ-5s13Zo/s1600/crabmushroom2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLlLBCIjUcdttWdXLdQHLeOJZV8di4gNLnFnEmbTPAW-txDuEQPeWO5CSOC6MyawY1Kp0b6JiUMcwg2fnvCq_R3zjrp_N6NfHUXLv_mA3YH4AX-llnEAEqU2_ILv72vWn9XPJ-5s13Zo/s320/crabmushroom2.jpg" width="320" /></a></div>
I served many of these in my catering days. You need to serve these soon after making, but you can make the stuffing ahead of time and refrigerate up to 24 hours. Make sure you chop veggies by hand instead of using food processor as that will make them watery.<br />
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Crab Stuffed Mushrooms<br />
Ingredients<br />
1 pound fresh mushrooms, approximately 35-40<br />
1/4 cup celery, finely chopped<br />
2 tablespoons onion, finely chopped<br />
2 tablespoons red bell pepper, finely chopped<br />
1/2 pound crab claw meat<br />
2 cups oyster crackers crushed<br />
1/2 cup parmigiana reggiano<br />
1/4 teaspoon garlic powder<br />
1/2 teaspoon Old Bay Seasoning<br />
1/4 teaspoon black pepper, ground<br />
1/4 teaspoon salt<br />
1 egg<br />
1/2 cup water<br />
<br />
<b>Sauce: </b><br />
<br />While the mushrooms are baking, saute garlic in a little butter. Add flour until a thick mixture forms. Slowly add heavy cream to thin the sauce. Add about 1/2 cup of white wine and one teaspoon white pepper. add a little grated parmesan cheese for flavor. Once the sauce is done and the mushrooms are out pour the sauce over the hot mushrooms and sprinkle with paprika.<br /><br /><br />
<br />
Directions<br />
1) Preheat oven to 375 degrees<br />
<br />
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator<br />
3) While vegetables cool, wash mushrooms and remove stems<br />
4) Set caps to the side and finely chop half of the stems. Discard the<br />
other half of the stems or use elsewhere<br />
5) Combine the sauted vegetables, chopped mushroom stems, and all<br />
other ingredients and mix well<br />
6) Place mushroom caps in individual buttered casseroles<br />
7) Spoon stuffing into each mushroom<br />
9) Bake in oven for 15minutes until cheese is lightly browned. Make sure there is enough butter in the pan throughout cooking to avoid drying the mushrooms out, but not to much or they will be mushy.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-28496068985765232512013-03-15T08:48:00.003-05:002013-03-15T08:48:49.101-05:00Corn Casserole<br />
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Macaroni & Corn Casserole</h1>
<br /><br />By NELady on May 18, 2009<br /><img height="238" src="http://food.sndimg.com/img/recipes/37/26/56/small/picDnYSVY.jpg" width="320" /><br /><br />My kids and grand kids love this side dish. It's got the two things they love the most. Macaroni & Cheese and corn. Great Potluck dish. Note: I have found if I mix this dish up to far ahead of baking, the macaroni will absorb the liquid and it will tend to be a little dry.<br /><br />Ingredients<br />1 (15 ounce) cans creamed corn<br />1 cup dry elbow macaroni<br />1 teaspoon garlic salt<br />1 (15 ounce) cans whole kernel corn<br />1/2 cup butter ( 1 Stick) melted<br />1 -1 1/2 cup diced velveeta cheese<br /><br />Directions<br />Mix all ingredients together and pour into PAM sprayed baking dish. Bake at 325*F for 30 minutes covered. Uncover and bake for 30 minutes longer.<br />VARIATIONS: Add crumbled sausage or diced ham/ green chilies..</div>
Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-5542241864702659212013-03-14T09:22:00.000-05:002013-03-14T09:22:46.121-05:00<br />
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<pre style="background-color: white; font-family: Arial; font-size: 11pt; line-height: 14pt; margin-left: 10pt; margin-right: 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq5KqryVKwpl0yINCxFo_4kISzIGHai64vWbj4lsSgjt75vuwQFg0A3SS-Wf0C6q0yOj79eGJSjucjtez798xkvbBEJGOV7fLY1VNVKrL1vFjPh7WJINoYbp0rDfYiHr4aZwm6L69jpE/s1600/lunch+lady.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinq5KqryVKwpl0yINCxFo_4kISzIGHai64vWbj4lsSgjt75vuwQFg0A3SS-Wf0C6q0yOj79eGJSjucjtez798xkvbBEJGOV7fLY1VNVKrL1vFjPh7WJINoYbp0rDfYiHr4aZwm6L69jpE/s1600/lunch+lady.jpg" /></a><h4>
School Cafeteria Rolls</h4>
3 packages yeast
2 cups warm water
1/2 cup sugar
1-1/2 sticks melted butter (3/4 cup)
7 cups flour
1/2 cup dry milk
1-1/2 teaspoons salt
Put yeast & water in mixing bowl and add sugar. Let sit until
dissolved (about 10 minutes), then add melted butter
Add flour, dry milk and salt. Beat well
Shape into rolls, place on greased sheet & let rise until
double in bulk
Bake about 15 minutes at 425 degrees
Recipe Note: This is an old cafeteria recipe that is so easy to
make if you have a heavy duty mixer. It only requires one rising
and it's impossible to mess these up. If you don't have a heavy
duty mixer, only add part of the flour so you can mix them well
and then knead the remainder of flour in.</pre>
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<pre style="background-color: white; margin-left: 10pt; margin-right: 10pt;"><span style="font-family: Arial;"><span style="font-size: 15px; line-height: 18px;">Quick Pan Rolls recipe
Source: Farm Journal's Homemade Breads
"Used in a Texas school cafeteria, these egg-rich rolls are baked in a pan and cut into squares—no shaping
required!"
1 package active dry yeast
1/2 cup nonfat dry milk
1/4 cup sugar
1 teaspoon salt
4 cups sifted flour
1 1/2 cups water
1/2 cup butter or regular margarine
2 eggs
In large bowl, stir together yeast, dry milk, sugar, salt and 1 1/2 cups flour; set aside.
In 2-quart saucepan over low heat, heat water and butter until very warm (120 to 130 degrees F). Using a
mixer at low speed, gradually beat water mixture into yeast mixture until well blended. Increase speed to
medium; beat 2 minutes. Add eggs and 1 cup flour; beat 2 minutes more. Using a wooden spoon, gradually
stir in remaining 1 1/2 cups flour until mixture is well blended and forms a thick batter. Cover with towel and let
rise in warm place until doubled, about 50 minutes.
Turn batter into a well-greased 13 x 9 x 2-inch baking pan. Spread batter evenly into corners of pan. Do not
let rise. Bake in a 350 degree F oven 30 to 35 minutes or until browned. Cut into squares. Serve warm.
Makes 24 roll</span></span></pre>
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<pre style="background-color: white; margin-left: 10pt; margin-right: 10pt;"><pre style="font-family: Arial; font-size: 11pt; line-height: 14pt; margin-left: 10pt; margin-right: 10pt;"><h4>
Peanut Butter Bars</h4>
1/2 cup (1 stick) margrine
1 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla
3/4 cup peanut butter
3 eggs
1 1/2 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 cup chocolate chips, optional
Preheat oven to 350. Grease or spray with Pam a 9x13 pan.
Combine flour, salt and baking powder and set aside.
In large bowl cream margarine, sugars and vanilla until light.
Beat in peanut butter. Beat in eggs one at a time. Stir in dry
ingredients and mix until smooth. Fold in chocolate chips. Spread
mixture in prepared pan and smooth out as evenly as possible.
Bake 30 minutes, or until lightly browned, being careful not to
over bake. Cool and cut into squares.</pre>
<h4>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Ware County High School Cinnamon Rolls </span></h4>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Makes 100 rolls; Serving Size 2 oz</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">This recipe was the first place winner of the Georgia School Food Service Culinary Award. Ms. Myra Thrift makes these cinnamon buns every day for Ware County High School in Waycross, GA.</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">2/3 cup active dry yeast</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">2 quart warm water</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">2 cup sugar </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1 1/3 cup shortening </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">5 lbs. 6 oz. all purpose flour</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1 1/3 cup powdered nonfat dry milk, (non-instant) </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1/4 cup salt </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1 tbsp plus 1 tsp double-acting baking powder</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1/3 cup cinnamon, ground </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1 lb 10 2/3 oz. granulated sugar</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1 lb 10 2/3 oz. brown sugar</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">2 cup raisins, seedless (optional) </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Glaze: </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">water as needed </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">6 lb, 11 oz sugar, powdered </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">1 tbsp plus 1 tsp vanilla extract </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">For best results have all ingredients and utensils at room temperature.</span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Melt shortening and set aside to cool down to a lukewarm stage. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Dissolve dry yeast in warm water and sugar. Let stand until sugar bubbles (about 4-5 minutes) then add shortening. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Mix well. Add all other dry ingredients (flour, dry milk, baking powder and salt) in mixer bowl slowly. Mix well using a dough hook till the dough pulls away from the bowl, blend on low speed for approximately 2 minutes. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Divide into two (2) bowls and place in warm area (about 90 degrees F). Let dough rise until it doubles in size. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Place dough on lightly floured surface. Divide into balls. For 100 servings divide into 4 balls. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Combine cinnamon and sugar, granulated and brown. Mix well. Set aside. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Roll each ball of dough into a rectangle, 1/2-inch' thick. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Sprinkle approximately 1/2 cup of cinnamon-sugar mixture over rectangle. Raisins optional. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Cut each roll into uniform pieces 1-inch thick. Brush lightly with melted butter. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Place in a warm area (about 90 degree F.) until double in size. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Bake until lightly brown. Convention oven 325 degrees F, 15-20 minutes. </span>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Glaze: Mix sugar, vanilla and water and drizzle over cinnamon buns. </span>
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<h4>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">From: Ware County High School </span></h4>
<span style="font-family: verdana, sans-serif, arial; font-size: 14px; line-height: 21px; white-space: normal;">Source: ASFAS</span></pre>
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9/12 school style sloppy joes recipe | school recipes
1/1
School Style Sloppy Joes recipe
1 pound hamburger
Chopped onion
1/2 cup ketchup with water to make 3/4 cup
1/4 teaspoon dry mustard
1 tablespoon brown sugar
Shake of Worcestershire sauce
1 can tomato soup (undiluted)
Brown hamburger with onion and drain. Add other ingredients and simmer until warm through. Serve over
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<span style="font-size: large;"><b>Campbells Tuna Noodle Casserole</b></span>
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup(Regular or 98% Fat Free)
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 5 ounces each) tuna, drained
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and draine
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
RECIPE TIPS
For a crunchy, flavorful onion topping, substitute 1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups), crushed, for the bread crumbs and butter.
For a flavor twist, try using Campbell's® Condensed Cream of Celery Soup instead of the Cream of Mushroom.
For Chicken Noodle Casserole, substitute 2 cups cubed cooked chicken for the tuna.
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<a href="http://pzrservices.typepad.com/.a/6a00d83451ccbc69e201630214dec5970d-pi" style="color: #003366; display: inline;"><img alt="1977 recipe" class="asset asset-image at-xid-6a00d83451ccbc69e201630214dec5970d" src="http://pzrservices.typepad.com/.a/6a00d83451ccbc69e201630214dec5970d-400wi" style="border: 0px; width: 360px;" title="1977 recipe" /></a><br />
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">here is another thread over on Pizza concerning School Pizza memories, some good, some bad. I was lucky enough to grow up in NW Iowa in a town called Sioux Rapids. The population at that time was around 700, probably less than that these days. Our School was a K-12 single building school with a total of about 400 students. </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/100_8297.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">We actually had a lunch room worth eating in, the food was nearly always homemade and nutritious, one of the favorite items being Pizza. I remember sitting in grade school, shortly before lunch, smelling the intoxicating aroma wafting up from the lunch room, watching the clock as it inched along. Finally, lunch time!! </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0190.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">A couple years ago, I was up in SR and ran into Peggy Hurless, one of the long-time cooks at the old school. I asked her for the recipe for the pizza, and she was nice enough to give it to me. </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/000_0933.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">It was a simple recipe, and if it tasted as good as I remember then I was to be a happy man. </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">I made the dough covered it and put it aside to let it rise. </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0174.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">In the meantime, I browned the hamburger, but deviated from the recipe a bit by adding chopped onion. I just can not brown ground beef without onions and black pepper. It just does not seem right. </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0175.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">When it was all browned up, I added the remaining ingredients and set it aside. </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0182.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">The dough had risen so I rolled it out, put it on the baking sheet, and again, deviated from the recipe by baking the crust a bit by itself first. </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0195.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">On went the "Sloppy Joe" mix and the cheddar cheese, then popped it in the oven. </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0197.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">Mixed up an easy salad while the pizza baked..... </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0199.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">Out came the pizza and the rest is...history! </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0200.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0201.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<img src="http://i107.photobucket.com/albums/m288/dolson25/102_0204.jpg" style="background-color: whitesmoke; border: 0px; color: black; font-family: Verdana; font-size: 12px; margin: 2px; max-height: 600px; max-width: 800px; vertical-align: middle;" /><span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;"> </span>
<span style="background-color: whitesmoke; color: black; font-family: Verdana; font-size: 12px;">I had my brother over to be the official taste tester. He gave it two thumbs up, saying that it was as good as he remembers!</span></div>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-64034706790778950772013-03-02T12:03:00.000-06:002013-03-02T12:03:32.960-06:00Randalla's Restaurant Chicken Spaghetti<br />
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This was one of our most requested catered dishes. It is a little different from some of the other recipes as it uses cheddar cheese and velveeta and uses the WHOLE chicken instead of chicken breasts. Using the whole chicken gives it flavor and moistness making this casserole real comfort food!.<br />1 Large Fryer<br />1 lb. thin spaghetti, broken into 2-inch pieces<br />One jar roasted red peppers drained and diced<br />1 small onion diced<br />1/2 cup finely diced green bell pepper<br />2 cans cream of mushroom soup<br />3 cups grated cheddar cheese<br />
1 cup diced Velveeta<br />1 tsp garlic salt<br />Freshly ground black pepper to taste<br />1/8 to 1/4 tsp. cayenne pepper to taste<br /><br />Preheat the oven to 350 degrees F.<br /><br />Add the chicken to a stock pot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 1 hour or until no longer pink around the bones. Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool. Remove 2 cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook until al dente. Drain the spaghetti, discarding the cooking liquid. Set aside.<br /><br />De-bone the chicken and cut into bite size pieces. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheddar cheese and diced velveeta. Then add the onion, green pepper and roasted red pepper. Add the garlic salt, black pepper and cayenne pepper. Finally, add the chicken and reserved broth. Stir together well, then taste to check the seasonings. Pour the mixture into a large baking pan and top with the remaining 1 cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.<br /><br />Makes 6 to 8 servings.Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-76320561697830314642013-02-21T13:32:00.002-06:002013-02-21T13:32:48.866-06:00Layered Shrimp Dip<br />
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I made tray after tray of this appetizer for customers. I always boiled fresh shrimp for use on this dish, but you can certainly use the canned if you wish. Just make sure you drain the cans well. This appetizer is always a hit and looks so pretty. The original recipe did not call for the peppers, but they really finish the looks off of this yummy dish! Be sure and prepare the day of serving, it does not hold well overnight.<br />
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1 8 ounce Cream cheese, softened<br />
2 Cans Tiny shrimp, drained well<br />
3 Bunches green onions, chopped<br />
1 bottle Cocktail Sauce, chilled<br />
1 small can of black olives, sliced<br />
Mozzarella cheese, grated<br />
Roasted Red Peppers -chopped Opt<br />
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Spread the softened cream cheese on the serving plate. Spread to the edges of the plate. Layer in the following order: cocktail sauce, shrimp, cheese, green onions, and olives and peppers. Chill. Serve with tortillia chips, or crackers.</div>
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<br />Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-19630834427482699222013-02-20T15:12:00.003-06:002013-02-20T15:12:50.572-06:00Pecan Crusted Chicken Salad with Honey Mustard Dressing<div class="separator" style="clear: both; text-align: center;">
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My biggest complaint about salads is their narrow-minded-ness, but his salad is full of flavor and crunch. When I had my restaurant this was our house salad. Customers loved it! The only problem I had was teaching new employees to prepare this correctly without burning it! The cost of pecans were worth their weight in gold! Some employees would "hide" when it was time to make the Pecan Crusted Chicken! It's not hard at all, just takes some time and patience and the results are well worth it!! <div>
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Recipe adapted from Cuisine at Home.<br /><br />Serves 4<br />About an hour total<br /><br />For the pecan-crusted chicken:<br />4 boneless, skinless chicken breasts-pounded as mentioned above<br />2 egg whites</div>
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2 whole eggs<br />2 tsp cornstarch<br />1 cup coarse fresh bread crumbs<br />1 tbsp chopped parsley<br />1 tsp kosher salt<br />1/4 tsp pepper<br />1 cup finely chopped pecans<br />1/2 tsp paprika<br />1/4 tsp cayenne<br />3 tbsp canola oil for cooking<br /><br />For Salad:<br />1/4 cup honey<br />3 tbsp Dijon mustard<br />1 Cup of heavy Mayonnaise<br /><br /><br />8 cups mixed salad greens<br />1/2 cup thinly sliced red onion</div>
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1 container grape tomotes<br />4 oz mild cheese, crumbled (Feta, or goat cheese)</div>
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Thinly fried onion rings for garnish if desired<br /><br /><br /><br />-Prepare chicken breasts by pounding.<br />-Whisk egg whites, eggs and cornstarch in a shallow dish for dipping.<br />-Mix bread crumbs, parsley, salt, pepper, pecans, paprika and cayenne in another shallow dish, such as a pie plate.<br />-Dip both sides of chicken in liquid mix then into the crumb mixture. Pat crumbs on both sides of chicken-use hands to pat crumbs on and pile on top of chicken. Put coated chicken on rack to air-dry for 20-30 minutes.<br />-Preheat oven to 450 degrees.<br />-Put canola oil in large saute pan over medium-high heat. When oil is hot, add chicken breasts-lay each breast in towards you so as the crumbs fall off into the pan, they create a “bed” for the chicken to rest on. Don’t worry about the crumbs that fall off, you’ll use them later. Saute chicken until golden, about 3 minutes. Carefully flip chicken and cook for another few minutes. Transfer skillet to oven to finish cooking. Roast chicken until just done, about 8 more minutes.<br />-Remove chicken from oven, slice on the bias and serve fanned over salad greens. Take the extra crumbs from the pan and sprinkle over the top for extra flavor. Serve with any extra dressing on the side.<br /><br />To assemble the salad:<br />-Combine honey, mustard, lemon juice and whisk in mayo until combined. You can refrigerate up to a week<br />-Put the greens in a bowl and toss with the dressing-you probably won’t need all the dressing, so just use enough to coat the greens nicely. ( You can serve the dressing on the side)<br />-Put the onions tomatoes and cheese on top and toss lightly.<br />-Divide greens evenly between 4 plates and top with sliced chicken. Sprinkle any extra crumbs on top and serve with extra dressing on the side as noted above.<br /><br /><br /><br /> </div>
Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-35127952723179904402013-02-13T12:54:00.000-06:002013-02-13T12:54:23.262-06:00<span style="font-size: large;"><b>The Best Sloppy Joes</b></span><br /><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21.984375px;">These are less tomato tasting and more smokey and BBQ-ish than traditional sloppy joes. Keep in mind that the rolls too can make all the difference – good bread equals a great sloppy joe! (I serve my sloppy joes on </span>french bread rolls<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21.984375px;">.) Quick, easy, classic and totally delicious.</span><br /><br /><br />Yield: Serves 4-6<br />Ingredients<br />2 tablespoons vegetable oil<br />2 onions, diced<div class="separator" style="clear: both; text-align: center;">
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1 green bell pepper, diced<br />2 pounds ground beef ( I use 90/10<br />2 tablespoons tomato paste<br />2/3 cup smoky BBQ sauce </div>
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1 T liquid smoke flavoring<br />½ cup tomato sauce</div>
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1 T brown sugar</div>
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1 T miniced garlic</div>
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1 tsp dry mustard<br />¼ cup Worcestershire sauce<br />¼ cup soy sauce<br />Freshly ground black pepper<br />8 to 12 rolls or buns /butter softened</div>
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<br /><br />Directions<br /><br />Heat the oil in a large skillet over medium heat. Add the onions/peppersand cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat, peppers and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, tomatoe sauce, brown sugar, dry mustard, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.<br />Heat your griddle or skillet over med high heat. butter the buns and toast them til browned. Pile your sloppy joe mixture on top.and top with cheese if desired.<br /><br />Notes Freezable Meals: The leftover sloppy joes can be frozen.</div>
Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-80917417318454860712013-02-08T15:48:00.001-06:002013-02-08T15:48:21.199-06:00Home Style with a Side of Gourmet: Comfort Food<a href="http://homestylewithasideofgourmet.blogspot.com/2013/02/comfort-food.html?spref=bl">Home Style with a Side of Gourmet: Comfort Food</a>: Hamburger Corn Pone Pie My mom made this comforting meat and cornbread dish when we were growing up. I made it for my kids and grand ki...Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-82847667584149441212013-02-08T15:44:00.001-06:002013-02-08T15:44:40.147-06:00Comfort Food<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b>Hamburger Corn Pone Pie</b></span><br />
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<b>My mom made this comforting meat and cornbread dish when we were growing up. I made it for my kids and grand kids. Us big kids like it too! The sweetness of Jiffy Cornbread and touch of spiciness from the meat mixture is just the right combination. Using a wet your knife to spread the cornbread mixture will keep it from sticking. I love this comfort food from my childhood, hope you do too!</b><br />
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<b>1 pound lean ground beef</b><br />
<b>1/3 cup onion, chopped</b><br />
<b>2 teaspoons chili powder</b><br />
<b>1 teaspoon Worcestershire sauce</b><br />
<b>1 box Jiffy Corn Bread Mix</b><br />
<b>salt and pepper, to taste</b><br />
<b>1 8 ounce can petite diced tomatoes</b><br />
<b>1 can kidney beans, canned, drained</b><br />
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<b>Brown meat, and onion and drain off grease. Add chili powder, Worcestershire salt and pepper, tomatoes, Simmer 15 minutes. Add beans. Mix Jiffy as directed on package. Pour meat mixture into PAM sprayed casserole dish. Spread cornbread batter over with a wet knife. Bake at 425 for 20 minutes or until the cornbread is done.</b></div>
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Anonymoushttp://www.blogger.com/profile/18180289786224043249noreply@blogger.com0tag:blogger.com,1999:blog-8553229878094565111.post-14065154263021976272013-02-08T14:59:00.000-06:002013-02-08T14:59:21.067-06:00How to Make Perfect???????<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-size: large;">Perfect Pinto Beans</span></b><br />
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Ah, to pre-soak or not to pre-soak.... that is the question. I have never presoaked my dried beans, really don't know why other than the fact that my grandmother or mother didn't pre-soak. However on a taste level, I think beans that have not been pre-soaked have a better flavor. Just my humble opinion!<br />
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1 pound bag dried pinto beans<br />
salt (to taste) I use at least 1 Tablespoon<br />
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large onion, chopped<br />
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Pour beans into a colander and remove rocks and imperfect beans, wash well and drain. Use a pot with a good thick bottom, such as Dutch Oven with lid. Do not pre-soak.<br />
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Place beans in a pot of water filled almost to the top. Bring beans to a boil and reduce heat to medium/low. Add bacon grease, onion and garlic. They will continue to cook and you will have to add more HOT water until beans are tender. When tender, add salt to taste<br />
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Continue to simmer...as beans begins to thicken you may have to lower temperature. Be sure that there is an adequate amount of water . When beans are done, Usually about 3 hrs or so) you may need to cook excess juice down. Remove the lid and turn the heat up a bit and let the excess liquid cook off until the beans reach the desired consistency.<br />
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<b>One thing I hate is to order scrambled eggs only to have them taste like rubber. It seems there is no amount of salt or pepper than can fix them. I always wonder how anyone could screw up scrambled eggs so easily. I wonder if these "chefs" forgot that you need to salt raw eggs before you scramble them to attain fluffy curds? Did they use milk instead of half and half? Did they add extra egg yolks for fullness and body. Obviously they cooked it over high heat the entire time! I know everyone has an opinion on this, but this method has always held up for me.</b></div>
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1.Use an extra egg yolk for every 4 eggs.<br />
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3. Salt your raw eggs before putting in the skillet. This will produce a fluffier curd. </div>
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5. Once the eggs have started to cook ( you can tell this by running your spatula through the middle of the pan without leaving egg mixture behind) turn the heat down! If you have an electric stove, put the pan on another burner with lower heat. Let the eggs finsh up on low heat. </div>
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<b><span style="color: #9b8d6d; font-family: Century Gothic, Arial, sans-serif;"><span style="font-size: 11px; letter-spacing: 1px; line-height: 11px; text-transform: uppercase;">I</span></span></b><br />INGREDIENTS<br />4 large eggs plus 1 large yolk<br />2 tablespoons half-and-half<br />1//2 teaspoon salt or to taste<br />1/8 teaspoon pepper or to taste<br />1/2 tablespoon unsalted butter , chilled ( I like to use bacon grease when I have it)</h4>
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<span style="font-size: large;">Perfect Cream Gravy</span></b><br />
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Cream gravy has always been a staple in my house, growing up and grown up. Don't use a mix, it is to easy to make. You just need to make sure you cook the flour taste out of your gravy. I don't measure my gravy ingredients any more, I can eyeball my pan drippings and adjust my flour and milk accordingly. I always prefer pan drippings to vegetable oil or butter. There is nothing butter than cream gravy made from homemade fried chicken or chicken fried steak!<br />
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Cream gravy<br />
Ingredients:<br />
2 tablespoons pan drippings, bacon grease or vegetable oil <br />
2 tablespoons flour <br />
1 1/2 cups milk <br />
1 teaspoon black pepper <br />
Salt to taste<br />
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Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a roux is formed.<br />
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Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste. <br />
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If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak,<b><span style="font-size: large;"><br /></span></b>
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<span style="font-size: large;"><b><span style="font-size: large;"><b>Perfect Mashed Potatoes</b></span></b></span><br />
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<b>SMITH / HENRY FAMILY HEIRLOOM MASHED POTATO RECIPE</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDemFSkOlsGDrq6JR3ZV2AHi5hjPMiP-RMeRQPLyJSKhgSpp1ZjufizStbDMRmBUCX02X2k7bqGX8OjEVRZGITFv-54RXgOgQ_lEqaN2E2BFaQFIcsdTqJPL_-EoXgWx_Jqm6uMhIYwug/s1600/grandma+harriet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDemFSkOlsGDrq6JR3ZV2AHi5hjPMiP-RMeRQPLyJSKhgSpp1ZjufizStbDMRmBUCX02X2k7bqGX8OjEVRZGITFv-54RXgOgQ_lEqaN2E2BFaQFIcsdTqJPL_-EoXgWx_Jqm6uMhIYwug/s320/grandma+harriet.jpg" width="207" /></a><b><br /></b><br />
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Start with cut, peeled russets in salted water. They will invariably be done way before something else in your meal is done, so once they are done, drain them and let the chunks sit, covered, in the pan until you are ready to mash them. They will stay hot for a long time like this, and the bonus effect is they will absorb any remaining surface water while sitting there. You know you're in good shape when they look a little dry when you take the lid off.<br />
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Put into bowl and mix with you mixer until partially mashed potatoes and then add <b>melted</b> butter first Don't waste the heat in the potatoes on cold butter. Fold in something like 2 Tbsp real butter for every potato (oh, it's the holidays - just do it). <br />
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After the butter, sprinkle liberally with salt and then add (this is the secret) a pinch of sugar. (about a teaspoon). NEVER add milk orhalf and half until you have whipped your potatoes smooth making sure to get the lumps out. If you add the milk or half and half before then you will never be able to get the lumps out.) Mix until smooth and then add HOT half-and-half -- I use about a 1/4 cup for every three medium russets. Just do not add too much liquid at first in case the potatoes retained too much liquid. After the holidays you can add whole milk for calorie purposes. The reason for doing this in this order is the butter coats the starch granules first and keeps it from turning into glue. Taste and adjust the salt and pepper , add more half and half if needed.<br />
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If you now have to take the mashed potatoes to Aunt Mildred's house, it's a good idea to check them to see if they have soaked up too much liquid. If they look a little dry add a good chunk of sweet butter and stir in before everyone sits down to the table. Yum!! <br />
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Another secret is to add 1/2 cream cheese and 1/2 butter. Then use sour cream in place of half and half, using just enough to be able to finish off with heavy whipped cream. The cream cheese and sour cream will stabilize the potatoes and keep them from clumping and making them very easy to re-heat. . Of course my great-grandmother and grandmother would have never ever considered the last option because they had those taters on the table immediately! No time for clumping!! <br />
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<span style="color: #fef5ba; font-family: Arial, Helvetica, sans-serif; font-size: small;"><strong>Three Types of Meringue</strong></span></div>
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<span style="color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><strong>French or basic meringue </strong>is made by beating egg whites at room temperature and then drizzling granulated sugar into the whipped egg whites. It is the most common in consumer recipes but is the least stable.</span></div>
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<span style="color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><strong>Swiss meringue </strong></span><span style="color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">is made by placing the egg whites and sugar in a bowl over hot water and stirring until the sugar is dissolved and the mixture is warmed. The egg white mixture is then beaten until stiff peaks are formed. Swiss meringue is more stable than French meringue.</span></div>
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<span style="color: white; font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><strong>Italian meringue </strong>is made by drizzling hot syrup through partially beaten egg whites. The hot syrup cooks the eggs. The meringue in the accompanying recipe is Italian meringue. It is the most stable meringue since the egg whites are cooked by the hot syrup.</span></div>
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Perfect Meringue</b></span><br />
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<tr><td class="ingredient" style="margin: 0px; padding: 0px 0px 8px 9px; vertical-align: top;"><span style="font-family: Times, Times New Roman, serif; font-size: small; font-weight: normal;"><span style="color: black;">MERINGUE:</span><span style="color: black;">1 Tbsp. cornstarch</span><span style="color: black;">1/3 cup cold water</span><span style="color: black;">5 EGGS WHITES, room temperature</span><span style="color: black;">1/4 tsp. cream of tartar</span><span style="color: black;">1/2 cup sugar</span><span style="color: black;">1/2 tsp. vanilla</span></span><br />
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<span style="color: black;">MERINGUE: DISSOLVE cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover.<br />Step 4 BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.</span><br />
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<span style="background-color: #f9fbf7; color: black; font-family: Times, 'Times New Roman', serif; font-size: small;"> Make sure your whisk or beaters are clean-as-a-whistle and completely dry. Be especially careful that they're free of greasy residue.</span><br />
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<span style="background-color: #f9fbf7; color: black; font-family: Times, 'Times New Roman', serif; font-size: small;"> Use the right type of bowl, and make sure it's clean and dry! Copper bowls are your best bet, but stainless steal and glass bowls also work great. Plastic tends to absorb too much of the egg white.</span><span style="color: black; font-size: small;"><br /><br /><span style="font-family: Times, Times New Roman, serif;">A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.</span></span><br />
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<span style="color: black; font-family: Times, Times New Roman, serif; font-size: small;"><br /><br />. Make sure your eggs are at least 3 days old (chances are, they're mature enough if you bought them at the grocery store).<br /><br />Use eggs that have been brought to room temperature. Either let them sit out on the counter for 30 minutes or put them in a warm water bath for 5 minutes.</span><br />
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<span style="color: black; font-family: Times, Times New Roman, serif; font-size: small;"> Crack your eggs cleanly and make sure you don't include even the slightest bit of yolk. It will weigh down the whites and prevent them from properly aerating.</span></div>
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<span style="background-color: white; color: black; font-family: Times, 'Times New Roman', serif; font-size: small;">A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.</span></div>
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<span style="background-color: white; color: black; font-family: Times, 'Times New Roman', serif; font-size: small;">What's a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten. </span><span style="color: black; font-family: Times, Times New Roman, serif; font-size: small;">If whites develop stiff peaks, stop beating them! If you continue, the egg whites will liquefy and you'll never get the volume back.</span></div>
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<span style="color: black; font-family: Times, Times New Roman, serif; font-size: small;">Do not add sugar until you have reached the soft peak stage.</span></div>
<span style="color: black; font-size: small;"><span style="font-family: Times, Times New Roman, serif;">To check if sugar is dissolved: Rub a bit of meringue between thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy, continue beating.<br /><br />What's a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.</span></span><span style="color: black; font-family: Times, 'Times New Roman', serif; font-size: small;">A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.</span><span style="color: black; font-size: small;"><span style="font-family: Times, Times New Roman, serif;"><br /><br />Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.<br /><br />Beads may form on meringue when refrigerated; gently touch beads with tip of paper towel to absorb.</span></span></td></tr>
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<span style="font-size: large;"><b>Perfect French Fries</b></span><br />
<b>I have always been on a quest for perfect fries at home. But like most things wonderfully tasting, it takes a little more time and effort, but the results are well worth it.</b><br />
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Most people complain that their homemade fries are soggy and not crispy like at restaurants. The trick is to osak the potaotes in cold cold water. I use ice on top. This crisps them up and also removes the starch which is the enemy when frying. The more starch removed, the better the fry!! I have let my fries soak overnight and they were incredible! <br />
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons<br />
2 quarts peanut oil<br />
Salt and pepper<br />
Directions<br />
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.<br />
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In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.<br />
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Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.<br />
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When ready to serve the French fries, reheat the oil to 350- 375 degrees F. Transfer the blanched potatoes to the hot oil and fry until brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.<br />
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