This past luncheon I organized at Mimi's Cafe in Round Rock, TX. I decorated the tables in pink, lime green and white with pink glittery centerpieces and candies strewn around the centerpieces and down the tables. Do you remember those little waxy bottles filled with a colored sweet liquid? Well, I actually found some of those recently and placed those on the table too. I loved them as a child, but I'm here to tell you they taste awful as an adult!
"Plant a seed of friendship, reap a bouquet of happiness" - Lois L. Kaufman
We all ordered wonderful things to dine on such as; Thai chicken wraps with peanut sauce, quiche served with a tossed salad and one of Mimi's famous muffins, mouth watering hamburgers, Caesar salad with blackened chicken and hot crunchy french fries, and sandwiches with tomato basil soup were just a few of the luncheon fare. All of us were so stuffed so no one had room for dessert.
Conversation was flowing and cameras were clicking. Our waitperson was a delight, service was perfect and we all had a great time seeing each other. The editor of Taste of Home contacted me and sent some items to share with all, but they didn't arrive on time so we will save those for the next luncheon. I opened the goodie box and was excited about the gifts. Also, the editor said she might feature us in an upcoming addition of the magazine, so I will keep you informed.
As I said, everyone in the group is a great cook and below you will find all of the recipes we brought so you can also try them out. In addition, Joan sent me some previous recipes from the ladies who couldn't make this luncheon. I took the liberty of making suggestions of what to serve with a particular item.
"Food is not about impressing people. It's about making them feel comfortable."
Ina Garten, The Barefoot Contessa
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 cups ripe bananas, mashed
1 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 cup buttermilk
1 cup pecans or walnuts, chopped
Preheat oven to 350 degrees. Spray two medium size loaf pans with PAM. In bowl of electric mixer beat butter and sugar. Add eggs, bananas, vanilla, mixing well to incorporate. Add dry ingredients alternating with buttermilk mixing well. Stir in nuts. Pour batter into pans about half full and bake approximately 1 hour. Remove to cooling racks, then turn out. Cool before slicing. Julia's note; Sitting on the front porch with a hot cup of coffee and a slice of banana bread just watching the world go by, what a great way to relax.
"He who receives his friends and gives no personal attention to the meal
which is being prepared for them, is not worthy of having friends."
Jean-Anthelme Brillat- Savarin (1755-1826) The Physiology of Taste
Sunday Morning Breakfast Casserole - Bettie
2 slices white bread, cubed
1 lb. sausage, cooked and well drained
6 eggs, beaten
2 cups whole milk
1 tsp. dry mustard
salt and freshly ground black pepper
1 1/2 cups red potatoes (skin on), cooked and thinly sliced about 1/4-inch
1 1/2 cups Sharp cheddar cheese or Monterey Jack cheese, shredded
Tabasco, optional
Place cubed bread into a Pam sprayed 2 qt. casserole. In a bowl, mix eggs, milk, dry mustard, salt and pepper (add Tabasco, if desired). Layer cooked sausage over bread, top with layers of potatoes, sprinkle with all of the cheese. Pour egg mixture over the casserole. Cover with foil that has been sprayed with Pam and refrigerate overnight. Next morning; remove from fridge and set in cold oven. Turn oven onto 350 degrees and bake about 1 hour covered with foil or until casserole is set. Remove foil and bake 20 minutes uncovered. Bettie suggests serving with fresh salsa and homemade biscuits or warm flour tortillas. A hot cup of coffee and fresh orange juice.
Julia's Sun Dried Tomato Burgers with Pesto Mayonnaise - Julia
1 1/2 lbs. ground turkey
salt and freshly ground black pepper
1/4 cup sun dried tomatoes, finely chopped (oil packed)
1 tsp. lemon zest, finely chopped
2 tsp. olive oil or 2 tsp.of oil from sun dried tomatoes
1 jalapeno pepper, seeded and finely chopped
4 hamburger buns
Boston lettuce or spinach leaves
Red onion, thinly sliced
4 pieces mozzarella cheese or provolone
1/2 cup mayonnaise
3 Tbl. pesto
In a bowl, add ground turkey, salt, pepper, sun dried tomatoes, oil, lemon zest and jalapeno mixing well then form into patties. Grill to desired doneness, add cheese to melt. Butter buns and place on grill for a minute. Remove and add pesto mayonnaise and condiments to buns, add burger and enjoy. For mayonnaise; place mayonnaise and pesto in a bowl and mix well. Serve these burgers with some hot crispy oven fries, a nice zippy coleslaw and a ice cold beer such as Shiner Bock (my absolute favorite)
Chocolate Creme Pie - Maxine
1 1/2 cups sugar
1/2 cup cornstarch
1/2 cup cocoa powder (good quality)
1/2 tsp. pure vanilla extract
1 (9-inch) baked pie shell (homemade is best) you could also use a graham crust
1/4 tsp. salt
2 1/2 cups milk
3 egg yolks, beaten
1/2 pint heavy whipping cream
Chocolate shavings
Mix the sugar, cornstarch, cocoa and salt in large saucepan. Add 1/2 cup milk and egg yolks; blending well. Add remaining milk; cook over medium heat, stirring constantly until thick. Add vanilla. Pour into pie shell. Chill. Whip heavy whipping cream. Before serving, top with whipped cream and add shaved chocolate over top. Julia's note; Serve with a nice cup of hot coffee, sit back and enjoy.
"Condiments are like old friends -- highly thought of, but often taken for granted."
Marilyn Kaytor, Condiments: The Tastemakers Look Magazine 1963
Layered Avocado Dip - Joan
4 Haas avocados
fresh lemon juice
1 pint sour cream
1 onion, finely chopped
1 (8 oz.) jar Pace picante sauce (medium strength)
2 cups Monterey Jack Cheese, shredded
Tortilla chips (fresh homemade ones are best)
Chop avocados finely and sprinkle with lemon juice. Spread in oblong dish. Spread sour cream over avocados and sprinkle with chopped onion. Spread on picante sauce over onions. Top with Jack cheese. Chill and serve with tortilla chips. Julia's Note: you could also add some refried beans, corn, chopped green chiles, thinly sliced scallions and/or ground turkey or beef which you have sauteed. Just layer them in too. Have some friends over for a game night, serve this dip with chips and some cold beverages. Or take on a nice picnic to the lake.
Coffee Bars - Verna
1 cup brown sugar
1 cup sugar
2 eggs
1 cup oil
1 cup warm coffee
1 tsp. pure vanilla extract
1 tsp. baking soda
3 cups all purpose flour
Chocolate chips
Pecans, chopped
Mix all ingredients together (except chocolate chips and nuts) in a large bowl. Put in a lightly greased 13x9 pan and sprinkle chocolate chips and chopped pecans on top. Bake in 350 degree oven for 30 minutes.
Southwest Chicken Ranch Pasta Salad - Maxine
1 (8 oz.) package spiral pasta (see note below)
5 slices bacon, cut into pieces (see note below)
1/2 cup mayonnaise - possibly more or add a little sour cream
salt and freshly ground black pepper
1 tsp. dill (fresh or dried)
1 small package (1 Tbl. ) Ranch dressing mix (see note below) or use 3 Tbl. Ranch dressing
1 (6 oz) package fajita chicken breasts, coarsely chopped (see note)
1 (11 oz.) can southwestern style corn, drained (could also be called Mexicorn)
1 cup cherry tomatoes, halved
4 oz. pepper Jack cheese, cut into 1/2 inch cubes
3 Tbl. fresh cilantro, chopped
Heat a pot of boiling salted water and add pasta, cooking until al dente. Drain well and rinse with cold water, drain again. In a saute pan, add bacon and cook until crisp, drain on paper towels. In a bowl, combine mayonnaise with all other ingredients and stir into cooled drained pasta. Top with chopped cilantro. Place covered in fig to chill for about 30 minutes. Note: I changed the recipe up a bit, because some people reading this won't find some of these products. Maxine uses 1 box (7.5 oz) "Betty Crocker Suddenly Salad Ranch and Bacon Salad Mix", if you use the mix you obviously won't need to use the spiral pasta, Ranch dressing mix and bacon. If you can't find this product make it the above way. If you can't find fajita chicken breasts, just cut chicken breasts into strips and season with a fajita seasoning mix tossing to coat.
Hoppin John - Joe (we had one hubby attend; Joan's) they drove down from the Dallas area and had a nice romantic weekend getaway with lots of shopping included.
4 strips bacon
1/4 cup onion, chopped
2 (14.5) oz. cans jalapeno pinto beans, drained and juice reserved
3/4 cup uncooked white rice
2 cups water (use juice from beans for part of water)
salt and freshly ground black pepper
Dice bacon into Dutch oven; add onion and fry over medium heat until bacon is almost crisp and onions are tender. Add beans and rice, then water. Cover and simmer over very low heat 20 minutes or until rice is tender. Season with salt and pepper. Serve Tabasco on the side if desired. Julia's note; Hoppin John is actually served on New Years Eve to bring good luck the following year. So, this would be great to serve at your next New Year's Eve soiree.
"We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream." Ralph Waldo Emerson (1803-1882)
Delicious Mocha Cookies - Bettie (is a friend of mine and I've included her recipes in my blog before)
4 oz. unsweetened chocolate, chopped (Bettie used Ghirardelli 60% cacao - 4 oz. bar)
3 cups semisweet chocolate chips, divided
1 stick unsalted butter, cut into bits
1/2 cup all purpose flour
1/2 tsp. double-acting baking powder
1/2 tsp. salt
4 large eggs, room temp.
1 1/2 cups sugar
1 1/2 Tbl. instant espresso powder
2 tsp. vanilla extract
Preheat oven to 350 degrees. In a metal bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1 1/2 cups chocolate chips and the butter, stirring until the mixture is smooth. Remove the bowl from heat.
In a small bowl, stir together the flour, baking powder and salt. In another bowl, beat eggs with the sugar until the mixture is thick and pale, and them beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture; then fold in the flour mixture, and then stir in the remaining chocolate chips. Let the batter stand for 15 minutes.
Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper. Bake cookies in the middle of oven for 8-10 minutes or until puffed, shiny and cracked on top. Let the cookies cool on the baking sheets, and transfer to racks and let cool completely. Julia's note; Nothing more is needed for these cookies except a large cold glass of milk and some restraint because you can't eat just one!
Gruyere Stuffed Crusty Loaves - Judy (I already know I want a big slice of this bread)
Starter
1 1/4 cups Unbleached Bread Flour (Judy recommends King Arthur)
1 tsp. salt
1/2 tsp. instant yeast
1/2 cup cool water
Dough
All of the starter
1 cup plus 2 Tbl. to 1 1/4 cup lukewarm water (Judy's note is; use the greater amount of water in winter, when conditions are dry; and use the lesser amount in summer, when the weather is humid)
1 tsp. salt
3 1/2 cups Unbleached Bread flour
1/2 tsp. instant yeast
Filling
2 1/2 cups Gruyere cheese, grated (Judy's note; you can also use sharp cheddar, Asiago, Sharp white cheddar and jalapenos)
To make the starter; Mix the flour, salt, yeast and 1/2 cup water in medium bowl. Mix until well combined. Cover and let rest overnight at room temperature.
To make the dough; Combine the risen starter with the water, salt, flour and yeast. Knead by hand or mixer or bread machine set on the dough cycle to make a smooth dough. Place dough in a lightly greased bowl, cover and let rise for 1 1/2 to 2 hours until nearly doubled in bulk.
Gently deflate the dough and pat and stretch it into a 3/4-inch thick rectangle, about 9x12. Spritz with water and sprinkle with the grated cheese. Starting with a long side, roll into a log, pinching the seam to seal. Place the log seam side down on a lightly floured or lightly oiled surface. Cover and let rise for 1 to 1 1/2 hours or until it's puffy though not doubled in bulk. Towards the end of the rising time, preheat oven to 425 degrees.
Gently cut the log into four crosswise slices (mini loaves) or cut dough in half for two normal sized loaves. Place them on one or two lightly greased or parchment lined baking sheets cut side up. Spread them open a bit, if necessary to more fully expose the cheese. Spritz with warm water and immediately place in oven. Bake for 20 minutes (mini loaves) or 35 minutes (full size loaves) or until cheese is melted and the loaves are deep golden brown. Remove from oven and cool on rack. Julia's Note: I think adding some chopped oil packed sun-dried tomatoes or Kalamata olives (chopped) would be a great addition. Also fresh chopped rosemary would be a good addition. When cool slice a big piece of this bread and slather with butter. YUMMM!
Fruit Enchiladas - Maxine
1 can fruit pie filling (good quality)
1 cup butter
1 1/2 cup sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1 1/4 cups water
1 package fresh (10-12) flour tortillas
In a saucepan, melt butter; add sugar, cinnamon, vanilla and water. Heat until sugar is dissolved, but do not boil. Fill each tortilla with about 1 Tbl. filling. Roll and place in pan seam side down. Pour the glaze over the rolled tortillas. Bake in a 350 degree oven covered for 45 minutes. Baste the top of the enchiladas after removing from oven. Place on cooling rack. You can also make a simple powdered sugar glaze mixed with milk or fresh lemon, lime or orange juice to drizzle over enchiladas after removing from oven. Or you could whip up some fresh whipped cream with a hint of cinnamon and place a dollop on top of each enchilada.
"As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship."
Sir Thomas More (1478-1535)
Syrup
1/2 lb. bacon, cooked until lightly crisped
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup maple syrup
2 Tbl. butter, melted
Biscuits
2 cups all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/4 cup vegetable shortening
2 Tbl. butter
3/4 cup low-fat buttermilk
Preheat oven to 475 degrees. Lightly grease a 9-inch round pan (a springform is helpful, but not required). First prepare the syrup by chopping the cooked bacon into bite size pieces and then combine with the remaining syrup ingredients. Stir until thoroughly combined and spread over the bottom of the prepared baking dish.
In a large bowl, combine flour, baking powder, baking soda and salt sifting together. Cut in the shortening and butter mix together with a pastry dough blender. Make a well in center of dry ingredients and add buttermilk. Gently blend the dry ingredients into the buttermilk, forming a ball of dough. Add additional buttermilk as needed, 1 tsp. at a time.
Drop oversized tablespoons of the biscuit dough over the syrup in the pan until covered. Bake for 10 minutes at 475 then turn the oven off. Leave the biscuits in the oven for another 5 to 10 minutes until golden brown. Remove the biscuits from the oven and immediately turn the pan upside down onto a serving platter. Lift off the pan and scrape any remaining syrup over the biscuits. Pull apart to serve and they are best served warm. Julia's note: Some fluffy scrambled eggs, roasted breakfast potatoes, a nice Mimosa and black coffee and you have yourself a lovely weekend breakfast.
Cranberry-Orange Snack Mix - Bettie (she loves this recipe for giving away in beautiful clear gift bags with brightly colored bows for Christmas to neighbors, friends, at church, etc. and her grandkids love it)
2 cups oatmeal squares (Quaker Oatmeal squares crunchy oatmeal cereal with a hint of brown sugar)
2 cups Chex corn cereal squares
2 cups mini pretzels
1 cup whole almonds
1/2 cup unsalted butter
1/3 cup frozen orange juice concentrate, thawed
3 Tbl. light brown sugar, packed
1 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
2/3 cup dried cranberries (do not add until mix has been baked)
Preheat oven to 250 degrees. Spray a 13x9 baking pan with nonstick cooking spray or use parchment paper. Combine in a large bowl; cereal squares, pretzels and almonds; set aside. Melt butter in a saucepan, stir in orange juice concentrate, brown sugar, cinnamon, ginger and nutmeg and blend well. Pour over cereal mixture and stir well to coat. Place on prepared pan and spread into one layer. Bake 50 minutes stirring every 10 minutes. Stir in cranberries. Let cool in pan on wire rack, leaving uncovered until mixture is crisp. Store in airtight container or resealable plastic food storage bags. Note: Bettie says that she sets her oven timer for 10 minute intervals, then pulls from oven and turn over all the snack mix, places back in oven for another 10 minutes, doing this 5 times. Bettie said that if you happen to cook it a bit longer the few minutes here and there it will not be a problem.
"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?" Judith Martin (Miss Manners)
Coconut Cream Pie with Meringue Topping - Maxine
1 cup sugar
1/2 cup all purpose flour
1/4 tsp. salt
3 cups whole milk
4 eggs, separated
3 Tbl. butter
1 1/2 tsp. pure vanilla extract
1 1/3 cup flaked coconut
1 (9-inch) baked pie shell
1 tsp. pure vanilla extract
1/2 tsp. cream of tartar (make sure it's fresh)
1/2 cup sugar
In a saucepan, combine 1 cup sugar, flour and salt. Gradually stir in milk and cool, stirring constantly until thick and bubbly. Reduce heat and cook stirring constantly for 2 more minutes. Remove from heat. Beat egg yolks slightly; gradually stir 1 cup hot mixture into egg yolks (tempering). Return egg yolk mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat; stir in butter and 11/2 tsp. vanilla. Stir in 1 cup coconut. Pour mixture into baked pastry shell. For meringue; Beat egg whites with 1 tsp. vanilla and cream of tartar. Gradually beat in 1/2 cup sugar, beating until stiff. Spread over hot filling sealing to edges of crust. Sprinkle with remaining coconut and bake in 350 degree oven for 12 to 15 minutes or until meringue is golden. Cool. Cover and refrigerate until ready to serve. Slice a big piece and enjoy!
Easy Tamale Soup - Mary (great for working women in a hurry)
1 lb. ground beef (or you can use ground turkey)
1 medium onion, chopped
1 green bell pepper, chopped
1 (16 oz.) can diced tomatoes, in juice and undrained
2 (15 oz.) cans pinto beans, undrained (or you can also use black or kidney beans)
1 (16 oz.) can cream style corn
2 tsp. beef base
2 (16 oz.) cans tamales, unwrapped and cut into 1-inch pieces
2 cups water
In a saute pan, add a little oil and brown the beef, onions and bell pepper. Drain well. Add remaining ingredients except tamales and simmer covered about 10 minutes. Gently stir in cut up tamales and serve. You might want to sprinkle with chopped cilantro or sliced scallions. You can also add some salsa or sour cream to spice it up. Julia's note; this would be great served with a tossed salad and warm tortillas
Winter Salad - Judy (nice and healthy)
1 small bunch broccoli, raw or quickly blanched
2 tangerines, peeled and segments separated
1 pomegranate, seeded
1/4 cup fennel, shaved or thinly sliced
1 Haas avocado, pitted, peeled and sliced
1/4 cup walnut pieces (lightly toasted)
Dressing
Extra Virgin olive oil
1 tangerine, juiced
salt and freshly ground black pepper
Toss the salad ingredients together in a bowl. In a small bowl add juice of 1 tangerine and drizzle in olive oil whisking. Season with salt and pepper. Taste and adjust flavorings. Drizzle over salad and place salad on serving platter. You could also add a tsp. of Dijon to the dressing if desired. Julia's note; Serve this with a nice piece of grilled fish and grilled vegetables. I feel healthy already!
Lark Creek Apple and Romaine Salad with Spicy Walnuts - Sandy
Apple vinaigrette
1 tsp. fresh Italian parsley, minced
1/2 medium red onion, minced
1/2 tsp. fresh lemon juice
2 Tbl. cider vinegar
1 tsp. fresh chives, chopped
1 apple, peeled and grated
1 Tbl. apple cider
3/4 cup olive oil
salt and freshly ground black pepper
Add grated apple with lemon juice in a bowl and toss. Add remaining ingredients except oil. Season with salt and pepper and whisk in oil. Taste and adjust seasonings.
Spicy Walnuts
2 oz. butter
1 Tbl. honey
1 cup walnuts
1 Tbl. sugar
1 tsp. water
pinch cayenne pepper
In a small saucepan, melt butter and add all ingredients except walnuts. Cook to a soft boil for about 5 minutes, add walnuts and toss to coat. Turn out onto a buttered baking sheet. Bake in 350 degree oven for 15 minutes, but keep a close watch on them so they don't burn! Remove from oven and cool on rack.
Salad
Spicy walnuts
1/2 cup Gorgonzola, crumbled
2 heads romaine lettuce, washed and torn into medium pieces
1 1/2 cup apple, cored and diced
In a large bowl, add romaine and Gorgonzola. Add other ingredients and toss gently with vinaigrette. Divide among six chilled plates, top with more cheese and walnuts. Note: you can also add sliced pears too. Julia's note; Serve with grilled pork chops, whipped potatoes and a nice glass of Beaujolais, Shiraz or Zinfandel.
The Best Swiss Steak Ever - Adeline
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
2 lbs. round steak, tenderized
3 Tb. oil
1 clove garlic, minced
2 cups green bell pepper, chopped
1 cup celery, chopped
1 cup onion, chopped
2 (14 1/2 oz.) cans diced tomatoes, undrained
1 beef bouillon cube
1 cup boiling water
1 Tbl. soy sauce
1 tsp. salt
1/4 tsp. pepper
1/4 cup cold water
2 Tbl. cornstarch
In a large zip lock bag, combine 1/2 cup flour, 1 tsp. salt, 1/2 tsp. pepper and 1/2 tsp. garlic salt. Cut round steak into serving pieces. Place meat in bag with flour and coat very well. Heat oil in Dutch oven; add meat and brown well on all sides, you might have to do this in batches. Add garlic, green pepper, celery and onion, cooking and stirring for about 10 minutes. Add a little more oil and add the rest of the flour that was in the plastic bag and stir well into the vegetables cooking for about 1 minute to cook out flour taste. Dilute the beef bouillon cube in 1 cup of boiling water (or just use 1 cup of strong beef stock). Add undrained diced tomatoes, beef stock, and soy sauce. Cover and bake at 325 degrees for 2 hours.
Remove from the oven, taste and adjust seasonings (salt and pepper). If jus needs to be thickened combine 1/4 cup cold water and 2 Tbl. cornstarch; stir into juices. Bring to a boil over medium heat, stirring constantly until thickened. Adeline suggests serving; mashed potatoes, a tossed salad and homemade biscuits to accompany this delicious dish. Julia's Note; I would suggest serving a Bordeaux wine with this meal. Also, if you want to add sliced mushrooms (add with green peppers) and a little wine (1/2 cup Bordeaux when adding stock) to the dish that would be lovely too, maybe a pinch of thyme.
Jalapeno Chicken Casserole - Verna
1 (10 oz.) package frozen chopped spinach, thawed
2 Tbl. butter
1 large onion, chopped
2 scallions, chopped including green part
2 jalapeno peppers, seeded and chopped
1 can cream of chicken soup (undiluted)
8 oz. sour cream
1 tsp. cumin
1 (12 oz.) package Nacho Cheese Doritos, lightly crushed
6 cups cooked chicken, chopped
8 oz. package shredded Mexican four cheese blend
Drain spinach well; pressing between paper towels. Melt butter in a large skillet over medium heat. Add onion, scallions and jalapeno; saute until tender about 8 minutes. Remove skillet from heat; stir in spinach, soup, sour cream and cumin.
Layer half each of Doritos, chicken, spinach mixture and cheese in a lightly greased 13x9 baking dish. Repeat layers ending with spinach mixture. Bake in 350 degree oven for 20 minutes; sprinkle evenly with remaining cheese and bake 10 more minutes or until cheese is melted. Garnish with chopped fresh cilantro.
Sweet Potato/Carrot Soup - Verna
2 Tbl. butter
1 onion, diced
1/2 tsp. cardamon
1/4 tsp. tumeric
1/4 tsp. ginger
1/4 tsp. red pepper flakes
1/4 tsp. cinnamon
1 pinch cayenne
14 oz. chicken stock (good quality)
2 cups water
2 large sweet potatoes, peeled and diced
3 large carrots, peeled and chopped
salt and freshly ground black pepper
In a large Dutch oven, heat butter to medium heat. Stir in onions and cook about 7 minutes. Season with cardamon, turmeric, ginger, red pepper flakes, cinnamon and cayenne; cooking about 1 minute. Pour in chicken stock and water. Add sweet potatoes and carrots. Bring to boil over high heat then reduce to medium low. Cover and simmer until vegetables are tender, about 25 to 30 minutes. Taste and adjust seasonings adding salt and pepper. Puree with an immersion blender in pot. Or remove and puree in batches in food processor until smooth. Julia's Note: If you want a very creamy soup, you can add 1/2 cup heavy whipping cream at end of cooking.
Vegetarian Spicy Squash Casserole - Julia
2 1/2 lbs. yellow and green zucchini, sliced into pieces about 1/2-inch thick
1 medium white onion, finely chopped
4 oz. can green chiles, chopped
2 jalapenos, seeded and finely chopped (use less if you don't care for jalapenos)
salt and freshly ground black pepper
2 1/2 cups extra sharp cheddar cheese, grated and divided
1/4 cup all purpose flour
Tabasco, to taste (I like a lot)
1 cup chunky medium to hot salsa, (or mixture of both) extra for serving
4 scallions, thinly sliced on diagonal including green part
1/4 cup fresh cilantro, chopped
sour cream, for serving
Preheat oven to 400 degrees. Spray a 13x9 casserole dish with cooking spray. Combine squash, onion, chiles, jalapenos, salt, pepper and 1 1/4 cup cheese in large bowl. Sprinkle with flour and toss to coat. Spread mixture into the pan and cover with foil. Bake for about 45 minutes. Remove from oven, spoon salsa over mixture and top with remaining cheese. Bake uncovered for about 30 minutes until cheese is golden and bubbly hot. Remove from oven and sprinkle with scallions and cilantro. Serve with extra salsa and sour cream. Julia's note; Serve with warm homemade flour tortillas and a tossed green salad with spicy vinaigrette dressing. Toss chopped romaine lettuce, tomatoes, avocados, red onion, red bell peppers, kidney or black beans (rinsed and drained), chopped cilantro and corn in a bowl. Vinaigrette; 1 Tbl. apple cider vinegar, 1 1/2 Tbl. honey, 1 1/2 Tbl. fresh lime juice, 1/2 tsp. chili powder, 4 Tbl. vegetable oil, salt and pepper - whisk together, taste and adjust seasonings. Pour over salad and toss gently.
Coconut Tres Leches Hot Chocolate - Kathy (Julia's note; curl up with a cup of this hot chocolate, a good book, and a apricot square (recipe below) and relax and enjoy the evening
3 cups whole milk
1 (14 oz.) can coconut milk
1/2 of a (14 oz.) can sweetened condensed milk
2 Tbl. unsweetened cocoa powder
1/2 tsp. pure vanilla extract
chocolate shavings
Heavy whipping cream (whipped to medium stiff peaks) Or use Chocolate Whipped Cream
In a saucepan, add milk, coconut milk, condensed milk, cocoa and vanilla extract. Heat on medium until heated through, but do not boil. Ladle into mugs, add big dollops of whipped cream and sprinkle on chocolate shavings.
Chocolate Whipped Cream
3 cups heavy whipping cream
1 cup powdered sugar
1/2 cup baking cocoa
Sift powdered sugar and cocoa. Whip the cream in electric mixer for about 1 minute, then add sugar and cocoa mixture whipping until medium stiff peaks form. Julia's note; For the holidays, you could crush peppermint candies and add a sprinkle over the whipped cream.
Bacon Jack Chicken - Joan
2 boneless skinless chicken breasts halves
1/4 tsp. seasoned salt
2 Tbl. butter
3 strips bacon, halved
1/4 cup onion, sliced
1/4 cup fresh mushrooms, sliced
3 oz. Pepper Jack cheese, shredded
1 Tbl. fresh Parmesan cheese, grated
Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium for about 6 minutes on each side or until juices run clear; drain. Remove and keep warm. In same skillet, cook bacon until crisp. Remove to paper towels to drain. Saute onion and mushroom in bacon drippings. Return chicken to pan. Top with bacon, onion, mushrooms and Jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan. 2 servings. Julia's note; Serve with steamed broccoli, and a hot baked potato with all the trimmings and a lovely glass of Chardonnay or Sauvignon Blanc.
Leblanc's Cheese Ball - Sandy
16 oz. cream cheese, soft
1 bunch scallions, finely chopped including green part
1 Tbl. Hellman's mayonnaise (it's a southern thing)
3/4 Tbl. prepared mustard
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. Tabasco
1 tsp. Worcestershire sauce
1/2 tsp. Accent
1 tsp. Lowry's seasoning salt
1 cup pecans, finely chopped (lightly toasted)
1/2 cup Italian parsley, chopped
Place all ingredients into a bowl and mix together well. This will make one or two balls, depending on size you make. Roll in nuts and parsley. Cover entire cheese ball in plastic wrap and store in refrigerator until ready to serve. Julia's note; Just before serving remove and place on lettuce lined platter, surrounded by baguette slices, assorted crackers or crudites. Place a couple of small cheese spreaders on platter (small little knives, you know those things you only tend to use during holidays).
Grasshopper Pie - Mary
2 (9-inch) chocolate graham cracker pie crusts
32 large marshmallows
1/2 cup whole milk
1 Tbl. mint extract
2 tsp. chocolate extract (if you can't find this use chocolate liqueur)
1 1/2 cups heavy whipping cream
3 drops green food coloring
Chocolate shavings
In a large saucepan, combine marshmallows and milk, Stir constantly over medium heat until marshmallows are completely melted. Chill until mix holds its shape when dropped from a spoon. Slowly mix in mint and chocolate extract stirring until all ingredients are completely combined. Beat whipping cream in a chilled bowl until stiff peaks form. Gently fold whipping cream into marshmallow mix and add food coloring. Place mixture into prepared pie crusts, piled high. Cover with plastic wrap and refrigerate 4 hours. Julia's note; When ready to serve remove from frig and sprinkle with chocolate shavings. A nice chilled glass of milk sound great with this pie. What about a nice Riesling or Tawny Port to accompany a nice slice of this pie!
Corn Chowder - Marianne
3 slices bacon
1 medium onion, diced
1 1/2 cups frozen corn
3 cups potatoes, large dice
1 1/4 cups fresh tomatoes or 1 can of diced
1 Tbl. sugar
salt and freshly ground black pepper
3 1/2 cups chicken stock (good quality) or you can use seafood stock
1 cup warm milk
1 cup heavy whipping cream
1/4 cup fresh Italian parsley, chopped
Fry bacon and set aside on paper towels. Remove all but 1 Tbl. bacon fat and saute onion in bacon fat until soft, add potatoes. Cook for a few minutes then add remaining ingredients except for milk and cream. Cook potatoes about 10 minutes. Add milk, cream and bring to simmer for about 15 minutes. Add corn and bacon. Julia's Note: you could also add some Tabasco and thyme. If you have any scallops or shrimp you could add those, as well as salmon. Just before serving add parsley, taste and adjust seasonings. Serve with crusty hot garlic bread and a tossed salad.
Caramel Popcorn - Gem
1 bag M and M's
6 qts. of popped popcorn
1 cup butter
1/2 cup light corn syrup
2 cups brown sugar
1 tsp. salt
1/2 tsp. baking soda
1 Tbl. pure vanilla extract
Preheat oven to 200 degrees. In a saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Boil for 5 minutes. Remove from heat. Stir in vanilla and baking soda. In a large roasting pan, combine popcorn, M and M's and sauce mixture. Toss with butter coated spatulas until completely coated. Place in oven for 20 minutes. Allow to cool for 10 minutes then stir gently. Remove from oven and let cool completely on baking sheets. Julia's note; take a bag of this to the movies and enjoy, it's better than their popcorn!
Beni Breakfast Casserole - Julia
1 lb. Canadian bacon, chopped into large pieces
6 English muffins, split and cut into 1-inch pieces
8 large eggs
3 scallions, sliced thinly including green part
salt and freshly ground black pepper
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1 tsp. onion powder
Tabasco, to taste
1/2 tsp. paprika
Sauce
4 egg yolks
1/2 cup heavy whipping cream
2 Tbl. fresh lemon juice
1 tsp. Dijon
pinch of cayenne
1/2 cup butter, melted
Italian parsley, chopped
In a 13x9x2 inch baking casserole, place half of the bacon. Top with English muffins, scallions and remaining bacon. In a large bowl, whisk the eggs, milk, cream, Tabasco, salt, pepper and onion powder; pour over English muffins. Cover with foil and refrigerate overnight. Remove from the frig about 1/2 hour before baking and sprinkle with paprika. Cover with foil and bake at 375 for 30 to 40 minutes. Uncover and bake an additional 10 to 15 minutes longer or until knife inserted in center comes out clean.
For sauce; In a double boiler over simmering water, add eggs yolks, cream, lemon juice, cayenne and mustard whisking constantly until mixture reaches 160 degrees or coats the back of metal spoon. Reduce heat to low. Slowly drizzle in warmed melted butter, whisking constantly. Place servings of casserole onto plates, top with sauce and a sprinkle of parsley. Serve with crispy hash browns, tomato juice (or a Bloody Mary cocktail) and hot coffee. What a great way to start the weekend.
Chicken Parmesan - Barbara N. who got it from her daughter-in-law Angie
4 boneless skinless chicken breasts
1 cup all purpose flour
salt and freshly ground black pepper
2 large eggs
1 Tbl. water
1 cup of Italian seasoned breadcrumbs
1/2 cup freshly grated Parmesan cheese (finely grated)
1 Tbl. butter
1 Tbl. olive oil
Marinara sauce (homemade is best, but you can use your favorite bottled)
Fresh parsley, chopped
Mix flour, salt and pepper. In a bowl, beat eggs with water. In another bowl, add bread crumbs and Parmesan cheese, mixing to incorporate. Place chicken breasts between 2 pieces of wax paper and pound with a mallet or rolling pin so it's thin and even, about 1/2-inch thick. Dip chicken in flour mix first, coating well. Shake off excess flour, then dip in egg then breadcrumbs. Place butter and olive oil in saute pan and heat to medium high. Cook chicken 3 minutes on each side until done and nice and golden brown. Heat sauce and place some on each chicken piece. Sprinkle with extra Parmesan and sprinkle with parsley. Place on serving platter. Julia's note; Serve with a lovely glass of wine, a tossed garden salad and hot crusty garlic bread.
Zucchini Bread - Maxine (Maxine grows a beautiful bountiful garden each year)
2 cups zucchini, grated
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 cup salad oil
3 eggs, lightly beaten
2 cups sugar
2 tsp. pure vanilla extract
1 cups pecans, chopped
After grating zucchini; set aside. Sift dry ingredients together and set aside. In a bowl of electric mixer, combine oil, sugar, zucchini and vanilla and blend well. Stir in the flour mixture, mixing well, but do not beat. Add nuts and mix lightly. Spoon batter into 2 greased loaf pans, a Bundt pan or muffin tins. Bake at 325 degrees for 1 1/2 hours or until done. Time may vary if you are making muffins, most likely 18 to 20 minutes so keep checking.
Key Lime Tarts - Joan
2 (14 oz.) cans sweetened condensed milk
4 egg yolks
1 cup fresh key lime juice
4 (2.1 oz) packages frozen mini phyllo pastry shells, thawed
1 1/2 cups heavy whipping cream
Lime zest
Preheat oven to 350 degrees. In a bowl stir together sweetened condensed milk, egg yolks and key lime juice until well blended. Place pastry shells in mini muffin tins. Spoon key lime filling evenly into pastry shells and bake for 15 minutes. Remove to cooling racks. In a bowl, whip cream to stiff peaks, add about 1/4 cup powdered sugar. When tarts are cool, top with whipped cream and garnish with lime zest. These would be nice to serve for a ladies tea.
Chocolate and Pear Bread Pudding - Julia (I got this recipe from a friend in S. CA (Sue) who got it from a friend where it was served at a dinner party and everyone loved it)
1 (8 oz) package cream cheese, softened
2/3 cup sugar
1 tsp. orange zest, finely chopped
1 tsp. pure vanilla extract
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
4 large eggs
1 1/2 cups heavy whipping cream (do not whip)
3 cups croissants, torn into pieces
2 medium ripe pears, peeled, cored and thinly sliced (2 cups)
1/3 cup miniature semisweet chocolate pieces
1 tsp. sugar
1/8 tsp. ground nutmeg
1/8 tsp. cinnamon
In a large mixing bowl, beat cream cheese, sugar, orange zest, vanilla, 1/4 tsp. nutmeg and 1/4 tsp. cinnamon with an electric mixer on low speed until smooth. Beat in eggs, one at a time, beating until just combined after each addition. With a large spoon, stir in cream, bread, pears and chocolate. Pour mixture into an ungreased 2 qt. square baking dish, stirring gently to incorporate chocolate. In a small bowl, combine 1 tsp. sugar, 1/8 tsp. nutmeg and 1/8 tsp. cinnamon. Sprinkle over pear mixture. Place dish in a 13x9x2 inch baking or roasting pan; set on oven rack and pour hot water into the 13x9x2 pan to a depth of 1-inch. Bake in 350 degree oven for about 45 minutes or until knife inserted near the center comes out clean. My suggestion is to serve with freshly whipped cream which has a bit of orange flavored liqueur and 4 Tbl. powdered sugar whipped in.
Cranberry Caramel Bars - Joan
1 cup fresh cranberries
2 Tbl. sugar
2 1/3 cups all purpose flour, divided
1/2 tsp. baking soda
2 cups uncooked regular oats
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup butter, melted
1 (10 oz.) package dates, chopped
3/4 cup pecans, chopped
1 (12 oz.) jar caramel ice cream sauce
Whipping cream, whipped (optional)
Preheat oven to 350 degrees. Stir together cranberries and 2 Tbl. sugar in small bowl; set aside. Combine 2 cups of the flour, baking soda, oats, sugar and brown sugar. Stir in melted butter until mixture crumbles. Reserve 1 cup of this mixture. Press remaining mixture into bottom of a lightly greased 13x9 inch baking dish. Bake at 350 degrees for 15 minutes. After removing from oven, sprinkle with dates, pecans and cranberry mixture. Sprinkle with reserved 1 cup of flour mixture over the top. Bake additional 20 minutes or until lightly golden brown. Cool on wire rack, Cut into bars and top with whipping cream if desired. Julia's note; Serve these after dinner with a nice latte or cappuccino sitting by the fireplace.
Chilie Relleno Bake - Julia (started making this when I first started cooking - even though it's super simple it's really good)
1 large can whole green chilies
1 white onion, chopped
2 cups Monterey Jack cheese, shredded
2 cups Sharp Cheddar cheese
1 tsp. chili powder
3 eggs
2 cups whole milk
1 cup whipping cream
1 1/4 cup biscuit mix (such as Bisquick)
Salsa, sliced scallions and sour cream for garnish
In a saute pan, add oil and onion and cook until onion is softened. Split chilies; rinse and remove seeds. Dry on paper towels. In a 11x7 baking dish arrange chilies, top with cooked onions, sprinkle with chili powder and add both cheeses on top. In a large bowl, beat eggs, add milk, whipping cream and biscuit mix. Pour over cheese. Bake at 350 for about 50 minutes or until golden brown.
Baked Blueberry Stuffed French Toast - Joan and her husband went several years ago to Granbury, TX with their church group. This is one of the breakfasts that was served. The hostess of the B and B gladly shared the recipe with Joan and she has made it many times since, with raves reviews each time.
12 slices Texas toast (thick cut white bread)
1 (8 oz.) package cream cheese
1 cup fresh blueberries, picked over and rinsed
10 large eggs
1/2 cup pure maple syrup
2 cups whole milk
Sauce
1 cup sugar
2 Tbl. cornstarch
1 cup water
1 cup fresh blueberries
1 Tbl. unsalted butter
Trim crusts from bread and discard (or you could make bead crumbs). Cut slices into 1-inch cubes. Cut the cream cheese into 1-inch cubes. Arrange half the bread cubes into a buttered 13x9 inch baking dish; scatter the cream cheese over the bread and sprinkle blueberries over cheese. Arrange remaining bread cubes over blueberries. In a large bowl; whisk the eggs, syrup and milk; pour over bread and let chill covered overnight. Bake covered with foil in preheated 350 degree oven for 20 minutes. Remove foil and bake for 30 minutes longer.
For the sauce; in a saucepan combine sugar, cornstarch and water, whisking together. Cook over moderately high heat, stirring until mixture thickens. Stir in blueberries and simmer, stirring occasionally for 10 minutes or until blueberries burst. Add butter and stir the sauce until butter is melted. Serve over the french toast. Julia's Note; this would be good served with crisp bacon or sausage patties, fresh orange juice and coffee. Nice way to start the day!
Mona's Punch - Joan
1 (12 oz.) can frozen orange juice, thawed
2 cups cranberry juice cocktail
8 Tbl. sugar
4 cups club soda, chilled
Mix orange juice, cranberry juice cocktail and sugar together and refrigerate. Add chilled club soda just before serving. Place ice into glasses and pour over punch. You can also add sliced oranges or limes for garnish. I personally think a little dash of rum would be a good addition - Julia
Apricot Squares - Joan
1 cup butter
1 cup sugar
1 egg yolk
2 cups all purpose flour
3/4 cup pecans or walnuts, chopped
1 (10 oz.) jar apricot jam
Powdered sugar, sifted for dusting on top
Preheat oven to 350 degrees. Cream butter and sugar together then add egg yolk. Stir in flour and pecans. Divide mixture in half. Spread half of the dough mixture into a 9x13 pan. Cover with jam and spread remaining half of dough on top of this. Bake about 35 to 45 minutes or until golden brown. Let cool, then cut. Sprinkle with a dusting of powdered sugar.
Easy Spanish Rice - Betty
1 onion, chopped
1 large red bell pepper, chopped
1 lb. ground beef (or you could use ground turkey)
1 cup rice (uncooked)
oil
2 (8 oz.) cans tomato sauce
1 small can diced tomatoes (use some of this liquid for water)
2 cups hot water
salt and freshly ground black pepper
Tabasco, if desired
1 tsp. chili powder
In a saute pan, add oil, onion and beef, cooked until beef is browned and onion is soft. Add bell pepper and cook a few more minutes. If you have too much oil or liquid in pan, drain and place back on burner. Add remaining ingredients, cover tightly and simmer 25 to 30 minutes. Julia's note: Serve with a nice tossed salad and crusty bread.
Fettuccine Alfredo - Mary
12 oz. fettuccine
2/3 cup heavy whipping cream
salt and freshly ground black pepper
2/3 cup fresh Parmesan cheese, grated
3 Tbl. butter
Fresh Italian parsley, chopped
Julia's Note: you could also add sauteed mushrooms, sauteed chicken breast, shrimp and peas or grilled vegetables if desired.
In a pot of boiling salted water add pasta and bring to boil cooking to al dente. Drain well, return to pan and add butter, mixing in well. In a saucepan, add cream and bring to a boil, season with salt and pepper, reduce slightly. Pour over pasta, add cheese and mix well. Place pasta onto a platter and sprinkle with extra cheese and parsley. Julia's note; Serve with crispy hot garlic bread, a tossed salad with Italian vinaigrette and a glass of Pinot Grigio or Chardonnay.
Broccoli Casserole - Gem
2 (10 oz.) boxes frozen chopped broccoli (or you can use fresh)
salt and freshly ground black pepper
1 can cream of mushroom soup
1 cup sharp Cheddar cheese, grated (plus a little extra for later use)
1 small white onion, chopped
1 cup mayonnaise
2 eggs, beaten
1/2 stick butter, melted
2 cups Pepperidge farm herb seasoned stuffing - can find use your favorite or seasoned bread crumbs
Fresh parsley, chopped
Cook broccoli in boiling salted water just for a few minutes, drain well. Season with salt and pepper. Mix broccoli with stuffing mixture and set aside. In a small saute pan, add a little butter and onions, cooking until soft. Remove to cool for a minute. In a bowl; combine soup, cheese, cooked onion, mayonnaise, beaten eggs and melted butter. Pour this mixture over broccoli mixture. You can add more stuffing if needed. Mix well. Pour into a 2-qt. casserole and bake in 350 degree oven for 30 to 45 minutes or until nice and hot. Remove and sprinkle with a little extra cheese and place under broiler for a minute or until lightly browned and bubbly. Keep a close eye on it. Sprinkle with parsley. Julia's note; you could also add a little cooked bacon if desired. Serve with grilled steak, chops or chicken and a salad.
Joe's Spiced Fruit - Joan's hubby who won an honorable mention for this recipe in 1978 in the Star-Telegram recipe contest
2 cups fresh fruit; such as berries, peaches, apricots, etc.
1/2 cup brown sugar, packed
1/2 cup water
1 cup all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
In a saucepan, add fruit, sugar and water. In a bowl, stir together flour, baking powder, salt and milk. Drop by teaspoonfuls into simmering fruit; cover and cook 20 minutes. Do not lift lid. Serve hot with vanilla ice cream. You can also add some cinnamon or nutmeg to the flour if desired.
Bon Appetit
"My soul waits for the Lord more than the watchmen for the morning." - Psalm 130:6
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