Note: Our GEMS mentor mom, Julie, served this at a leadership Christmas dinner last year. It was an instant hit. After asking Julie, we learned that the recipe came from her friend, Tammy, who has served this salad every year at her family reunion because of it's popularity.
1 head of lettuce
½ bag spinach
4 sm or 2 lg apples—slice and soak in lemon juice. Drain. Add to salad just before serving.
½ pound baby Swiss cheese, grated (Buy a chunk from the deli.)
1 (12-14 oz) can whole cashews
Dressing:
¾ C sugar
1 tsp dry mustard
1 tsp salt
1/3 C cider vinegar
1 T chopped onion
Slowly add 1 C salad oil to above ingredients. Then add 1-1/2 T poppy seeds.
Make dressing three hours ahead and refrigerate.
Add sliced, cooked strips of chicken breast to make a lunch entrée.
Thursday, April 9, 2009
Crab Stuffed Twice Baked Potatoes
Note: Borrowed from Emeril Live's Holiday Recipe Contest Show. Made these for Christmas dinner and they were incredible. Would be spectacular even without the crab, but the lumps of crab meat took the flavor over the top.
6 large baking potatoes
2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
2 medium shallots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 cups cooked crabmeat, preferably Alaska king crab
1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
1/2 cup sour cream
1 tablespoon freshly chopped Italian parsley leaves
Salt
Freshly ground black pepper
Directions:
1. Preheat the oven to 400 degrees F.
2. Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
3. While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. 4. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
5. Lower the oven to 350 degrees F.
6. Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
7. Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
8. To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
9. Sprinkle with parsley.
6 large baking potatoes
2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
2 medium shallots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
2 cups cooked crabmeat, preferably Alaska king crab
1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
1/2 cup sour cream
1 tablespoon freshly chopped Italian parsley leaves
Salt
Freshly ground black pepper
Directions:
1. Preheat the oven to 400 degrees F.
2. Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
3. While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. 4. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
5. Lower the oven to 350 degrees F.
6. Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
7. Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
8. To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
9. Sprinkle with parsley.
Green Bean Casserole
Note: There was always something missing from the Campbell's Green Bean Casserole recipe in my opinion. Turns out it was cheese. When Ginger made her version not long ago, I was hooked...and ate three helpings to prove it. I prefer French's brand of fried onions. The bland flavor of the generic brands isn't worth the savings.
In a saucepan over low heat, combine
1 can cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
salt and pepper to taste
When cheese has melted, add two cans of drained, cut green beans. Pour into a square baker. Bake at 350 degrees for about twenty minutes. Pour French's Fried Onions over the top and bake another ten minutes.
In a saucepan over low heat, combine
1 can cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
salt and pepper to taste
When cheese has melted, add two cans of drained, cut green beans. Pour into a square baker. Bake at 350 degrees for about twenty minutes. Pour French's Fried Onions over the top and bake another ten minutes.
Faith's Chili
Note: This recipe is borrowed from the Ironbridge Baptist Church fall festival. I think it originated with Sherry Hoover, who manages the finances for our church. Faith raved about the chili served at the festival and requested the recipe. We moved to Virginia after the church stopped hosting the festival so I never got to try the chili. However, when doing a frozen dinner meal exchange, Faith made chili for her freezer meal. When I tried it, her chili satisfied my craving for a good chili recipe I had searched to find. I called Faith and she shared the recipe with me. Though she humbly shared the story behind the recipe, it will always be known as Faith's Chili in my recipe book!
Brown 1-1/2 pounds of ground beef with diced onion and green pepper. Drain.
Add to the ground beef:
1 large can of Bush's Chili Beans (mild)
1 large (even larger than the Bush's Chili Beans can) can light kidney beans
At least 2 cans diced tomatoes (can use chili-ready tomatoes)
2 envelopes chili seasoning
Add water as needed. Simmer at least a couple of hours covered.
Brown 1-1/2 pounds of ground beef with diced onion and green pepper. Drain.
Add to the ground beef:
1 large can of Bush's Chili Beans (mild)
1 large (even larger than the Bush's Chili Beans can) can light kidney beans
At least 2 cans diced tomatoes (can use chili-ready tomatoes)
2 envelopes chili seasoning
Add water as needed. Simmer at least a couple of hours covered.
Wednesday, August 27, 2008
Date Pinwheel Refrigerator Cookies
Note: From my Grandma Barb. She would almost always have a batch of these either baked and ready when we came to visit, or they were waiting in the refrigerator to bake. Didn't like them much when I was younger, but grew to love them. Now the flavor is very nostalgic. The recipe copied just as written by Grandma with no specified baking temp or time. The recipe was passed down from her mom. My grandma grew up in South Dakota in the early 1900s. Not having the large selection of fruits at the grocery store that we do today, dried dates were one of the bountiful foods at the market. They had many recipes that included dates and molasses, which was also easy to find at that time. When I asked Dad about the story behind this recipe, he said, "You know I never liked those cookies! Her chocolate chip and walnut cookies were always my favorite." I guess Grandma Barb made them so much they grew on us...some of us.
2 C brown sugar
1 C shortening (marg), melted
2 eggs
4 C flour
1/2 tsp soda
1/2 tsp cinnamon
1 tsp salt
Second part:
1 pound dates (or use part raisins). About 2 C packed.
1/2 C walnuts, finely chopped
Grind raisins/dates and nuts and add to them 1/2 C sugar and 1/2 C water. Cook slowly until thick, then cool. Beat shortening and brown sugar together. Add eggs and beat again. Add dry ingredients and knead. Divide into two parts. Roll out 1/4 inch thick. Spread evenly with fruit mixture. Roll up like jelly roll and wrap in wax paper. Let stand in refrigerator overnight. Slice and bake.
2 C brown sugar
1 C shortening (marg), melted
2 eggs
4 C flour
1/2 tsp soda
1/2 tsp cinnamon
1 tsp salt
Second part:
1 pound dates (or use part raisins). About 2 C packed.
1/2 C walnuts, finely chopped
Grind raisins/dates and nuts and add to them 1/2 C sugar and 1/2 C water. Cook slowly until thick, then cool. Beat shortening and brown sugar together. Add eggs and beat again. Add dry ingredients and knead. Divide into two parts. Roll out 1/4 inch thick. Spread evenly with fruit mixture. Roll up like jelly roll and wrap in wax paper. Let stand in refrigerator overnight. Slice and bake.
Golden Cream of Broccoli Soup
Note: Made for Food Fair one year back in 4-H, then made frequently for our family.
2 C chicken broth
1/2 C chopped onion
2 C cut broccoli
4 T butter
4 T flour
1 tsp salt
2 C half and half
1/2 tsp thyme
1/4 tsp curry powder
In sauce pan combine chicken broth, chopped onion, thyme, and cut broccoli. Bring mixture to boiling. Reduce heat: cover and simmer for ten minutes or until broccoli is tender.
In a small sauce pan, melt the buter. Blend in flour and salt, then add the half and half all at once. Cook and stir til mixture is thick and bubbly. Stir in broccoli mixture. Cook and stir til soup is heated through. Add curry powder.
2 C chicken broth
1/2 C chopped onion
2 C cut broccoli
4 T butter
4 T flour
1 tsp salt
2 C half and half
1/2 tsp thyme
1/4 tsp curry powder
In sauce pan combine chicken broth, chopped onion, thyme, and cut broccoli. Bring mixture to boiling. Reduce heat: cover and simmer for ten minutes or until broccoli is tender.
In a small sauce pan, melt the buter. Blend in flour and salt, then add the half and half all at once. Cook and stir til mixture is thick and bubbly. Stir in broccoli mixture. Cook and stir til soup is heated through. Add curry powder.
Hamburger Soup
Note: One of Grandma's recipes. Haven't tried it yet.
1 lg can tomatoes
2 cans chili (without beans)
1-1/2 pounds hamburger
3 chili cans of water
chopped onions, if desired
Simmer at least one hour.
1 lg can tomatoes
2 cans chili (without beans)
1-1/2 pounds hamburger
3 chili cans of water
chopped onions, if desired
Simmer at least one hour.
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