Yield: 4 servings.
7 or 8 new red potatoes
2 cloves Garlic, minced fine
1 stick Butter
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Celery Salt
2 tsp. crushed Dill
Wash potatoes well and boil until soft, drain well on paper towels. Melt 1 stick of butter, in large frying pan (use only real butter) saute garlic for a couple of moments, and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
Wednesday, March 16, 2011
Sunday, March 13, 2011
Cranberry Salad
2 C. fresh cranberries
1 quartered orange
1/2 C. chopped celery
6 oz. lemon flavored gelatin
1 3/4 C. sugar
3 C. hot water
Put cranberries and orange through food chopper and add celery and sugar. Mix hot water and gelatin and refrigerate until syrupy. Add cranberry mixture to gelatin and refrigerate until set.
1 quartered orange
1/2 C. chopped celery
6 oz. lemon flavored gelatin
1 3/4 C. sugar
3 C. hot water
Put cranberries and orange through food chopper and add celery and sugar. Mix hot water and gelatin and refrigerate until syrupy. Add cranberry mixture to gelatin and refrigerate until set.
Friday, March 11, 2011
Chicken Casserole
Yield: 4 to 6 servings.
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg
Mix all together in mixing bowl until smooth. Pour into greased 8″ x 8″ baking pan and bake at 375 degrees for 20 – 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter
In sauce pan on medium low heat place butter and saute onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees for 35 – 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg
Mix all together in mixing bowl until smooth. Pour into greased 8″ x 8″ baking pan and bake at 375 degrees for 20 – 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Filling
2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter
In sauce pan on medium low heat place butter and saute onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees for 35 – 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.
Wednesday, March 9, 2011
Pasta Salad
2 bags frozen mixed pasta and veggies (I use Bird's Eye)
2 small zucchini, halved and sliced
1 pint grape tomatoes, washed
1 can olives, drained
1 8oz package of pepperoni, halved or quartered
1 small red onion, halved and vertically sliced or diced
About 6-8 medium mushrooms, sliced
Bring a large pot of water to a boil and add frozen pasta and veggies. Bear in mind that these have already been partially cooked, so they do not need to cook very long--maybe 3-4 minutes. The ONLY way to ruin this salad is to cook the pasta too long. Drain and rinse. Allow to cool.
In a large bowl, combine zucchini, grape tomatoes, olives, pepperoni, red onion, and mushroom slices. Add pasta and veggies. Toss to combine. Add Italian dressing and combine thoroughly. Chill for at least 4 hours or up to 3-4 days. Serves 10-12.
2 small zucchini, halved and sliced
1 pint grape tomatoes, washed
1 can olives, drained
1 8oz package of pepperoni, halved or quartered
1 small red onion, halved and vertically sliced or diced
About 6-8 medium mushrooms, sliced
Bring a large pot of water to a boil and add frozen pasta and veggies. Bear in mind that these have already been partially cooked, so they do not need to cook very long--maybe 3-4 minutes. The ONLY way to ruin this salad is to cook the pasta too long. Drain and rinse. Allow to cool.
In a large bowl, combine zucchini, grape tomatoes, olives, pepperoni, red onion, and mushroom slices. Add pasta and veggies. Toss to combine. Add Italian dressing and combine thoroughly. Chill for at least 4 hours or up to 3-4 days. Serves 10-12.
Sunday, March 6, 2011
Monterey Chicken
1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce (she recommends Bull’s Eye)
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
2 tsp. Barbeque Sauce (she recommends Bull’s Eye)
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
Friday, March 4, 2011
Trail Mix
Trail Mix with Honey-Oatmeal Clusters
Makes about 8 1/2 cups
1 cup rolled oats
2 tablespoons vegetable oil
1/4 cup wheat germ
1 tablespoon honey
3 cups mixed dried fruit
1 tablespoon ground cinnamon
2 cups mixed nuts
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup shredded coconut
1 cup peanut butter M&M's
1. Preheat the oven to 300 degrees. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
2. Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3-5 more minutes. Let it cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.
Crunchy Cereal Trail Mix
Makes about 7 cups
1 1/2 cups puffed rice
1 1/2 cups puffed wheat
1 1/2 cups wheat chex cereal
1 cup puffed millet
1 cup rolled oats
1 cup shredded coconut
3 tablespoon unsalted butter
1/2 cup honey
1 tablespoon ground cinnamon
1 teaspoon salt
1. Preheat the oven to 400 degrees. Toss the puffed rice, puffed wheat, Chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake 5 minutes.
2. Melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt.
3. Pour the butter mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven; bake until golden brown, 3-5 minutes. Let cool completely; store in an airtight container.
Makes about 8 1/2 cups
1 cup rolled oats
2 tablespoons vegetable oil
1/4 cup wheat germ
1 tablespoon honey
3 cups mixed dried fruit
1 tablespoon ground cinnamon
2 cups mixed nuts
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup shredded coconut
1 cup peanut butter M&M's
1. Preheat the oven to 300 degrees. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
2. Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3-5 more minutes. Let it cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.
Crunchy Cereal Trail Mix
Makes about 7 cups
1 1/2 cups puffed rice
1 1/2 cups puffed wheat
1 1/2 cups wheat chex cereal
1 cup puffed millet
1 cup rolled oats
1 cup shredded coconut
3 tablespoon unsalted butter
1/2 cup honey
1 tablespoon ground cinnamon
1 teaspoon salt
1. Preheat the oven to 400 degrees. Toss the puffed rice, puffed wheat, Chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake 5 minutes.
2. Melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt.
3. Pour the butter mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven; bake until golden brown, 3-5 minutes. Let cool completely; store in an airtight container.
Wednesday, March 2, 2011
Ravioli
Step One: Select your filling
Four-Cheese Filling
(makes 40 ravioli)
7 ounces sheep's-milk ricotta or well-drained fresh whole cow-s milk ricotta (3/4 cup)
3 ounces Italian Fontina cheese. Shredded (2/3 cup).
3 ounces fresh mozzarella cut into 1/4 inch dice (1/2 cup)
1/2 cup freshly grated Parmigiano-Reggiano Cheese
Salt and freshly ground pepper
1 large egg, lightly beaten
In a large bowl, combine the ricotta with the Fontina, mozzarela and Parmigiano-Reggianno and season with salt and pepper. Add the egg and stir until incorporated.
Carrot and Ricotta Filling
(makes 40 ravioli)
3 large carrots, peeled and cut into 1 inch chunks (3/4 pound)
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons unsalted butter
1 tablespoon minced shallot
1 tablespoon heavy cream
5 ounces sheep's milk ricotta or well drained fresh cow's milk ricotta (1/2 cup firmly packed)
6 tablespoons freshly grated parmigiano-reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk
1. Preheat the oven to 400 degrees. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
2. In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
3. In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
Meat Milling
(makes 40 ravioli)
2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
1/2 small onion, minced
1 garlic clove, minced
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano Cheese
1 ounce mortadella, finely chopped
1 ounce rosciutto, finely chopped
Pinch of freshly grated nutmeg
1 large egg, lightly beaten
1. In a skillet, melt the butter in the oil. Add the ground meat, nion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add wine and cook over moderately high heat until evaporated, 4 minutes.
2. Scrape the mixture into a food processor, and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in Parmigian, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.
Step two: Make the dough and fill the ravioli
Easy Ravioli
(Makes 40 ravioli)
2 cups all purpose flour
1/2 teaspoon fine sea salt
Pinch of freshly grated nutmeg
1 tablespoon semolina flour, plus more for dusting
3 extra-large eggs
1 tablespoon extra-virgin olive oil
Filling (see above)
1. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
2. Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5 by 4 inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough into thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Rol the dough through at successively narrower settings two times per setting, until it is thin enought for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
3. Brush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
4. In a large pot of boiling salted water, cook half the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
Serve with warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter
Make ahead: The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags.
Step Three: Choose a shape
1. Suns: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filing in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a 2 1/2 inch round cookie cutter, cut out the ravioli. Make "rays" around the edges with the tines of a fork.
2. Squares: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about three inches apart; cover with the second half. Press out any ai around the filling. Using a fluted pastry cutter or a sharp knife, cut between the mounds to form squares.
Four-Cheese Filling
(makes 40 ravioli)
7 ounces sheep's-milk ricotta or well-drained fresh whole cow-s milk ricotta (3/4 cup)
3 ounces Italian Fontina cheese. Shredded (2/3 cup).
3 ounces fresh mozzarella cut into 1/4 inch dice (1/2 cup)
1/2 cup freshly grated Parmigiano-Reggiano Cheese
Salt and freshly ground pepper
1 large egg, lightly beaten
In a large bowl, combine the ricotta with the Fontina, mozzarela and Parmigiano-Reggianno and season with salt and pepper. Add the egg and stir until incorporated.
Carrot and Ricotta Filling
(makes 40 ravioli)
3 large carrots, peeled and cut into 1 inch chunks (3/4 pound)
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons unsalted butter
1 tablespoon minced shallot
1 tablespoon heavy cream
5 ounces sheep's milk ricotta or well drained fresh cow's milk ricotta (1/2 cup firmly packed)
6 tablespoons freshly grated parmigiano-reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk
1. Preheat the oven to 400 degrees. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned. Let cool slightly.
2. In a small skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 3 minutes.
3. In a food processor, combine the carrots, shallot and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, parmigiano and nutmeg and season with salt and pepper. Stir in the egg yolk.
Meat Milling
(makes 40 ravioli)
2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
1/2 small onion, minced
1 garlic clove, minced
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano Cheese
1 ounce mortadella, finely chopped
1 ounce rosciutto, finely chopped
Pinch of freshly grated nutmeg
1 large egg, lightly beaten
1. In a skillet, melt the butter in the oil. Add the ground meat, nion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add wine and cook over moderately high heat until evaporated, 4 minutes.
2. Scrape the mixture into a food processor, and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in Parmigian, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.
Step two: Make the dough and fill the ravioli
Easy Ravioli
(Makes 40 ravioli)
2 cups all purpose flour
1/2 teaspoon fine sea salt
Pinch of freshly grated nutmeg
1 tablespoon semolina flour, plus more for dusting
3 extra-large eggs
1 tablespoon extra-virgin olive oil
Filling (see above)
1. In a food processor, pulse the flour with the salt, nutmeg and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated. With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form. Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms. Wrap the dough in plastic and let stand at room temperature for 30 minutes.
2. Cut the dough into 4 equal pieces and cover with plastic wrap. Work with 1 piece at a time: Flatten the dough into a 5 by 4 inch oval, about 1/2 inch thick. Dust lightly with semolina. Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough into thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Rol the dough through at successively narrower settings two times per setting, until it is thin enought for you to see the outline of your hand through it. Lay the dough out on a work surface lightly dusted with semolina.
3. Brush any semolina off the dough. Select a shape from the three options below. Fill and cut the ravioli according to the instructions; transfer to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
4. In a large pot of boiling salted water, cook half the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.
Serve with warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter
Make ahead: The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags.
Step Three: Choose a shape
1. Suns: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filing in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a 2 1/2 inch round cookie cutter, cut out the ravioli. Make "rays" around the edges with the tines of a fork.
2. Squares: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about three inches apart; cover with the second half. Press out any ai around the filling. Using a fluted pastry cutter or a sharp knife, cut between the mounds to form squares.
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