Spaghetti--Southwestern Style

1 t. olive oil
4 boneless, skinless chicken breasts, cut into thin strips
2 c. bottled spaghetti sauce
1 (15 oz.) can black beans, rinsed and drained
1/2 c. frozen corn
1 (4 oz.) can diced, green chilies
2 T. chopped cilantro (if desired)
1/2 t. ground cumin
1/8 t. crushed red pepper
12 ounces of whole wheat spaghetti

Heat olive oil and add chicken and cook about 5 minutes.  Stir in spaghetti sauce, beans, corn, chilies, cilantro, cumin and crushed red pepper.  Heat to boiling.  Reduce heat to low and simmer 20 minutes.  Cook spaghetti according to pkg directions and spoon sauce over.

Lola's Cherry Jello

1 large package of cherry jello
dissolved in 2 cups of boiling water
Then add:
2 cups of orange juice
Grated orange peel
5 grated apples

Let set until firm.  Top with whipped cream.  Cut and serve on lettuce leaf and salad plate.   (Lola used to add some crushed pineapple to the whipped cream and then spread it on top to serve.)

Black Bean Soup (from Our Best Bites)

1 T olive oil

4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
 

Simmer uncovered for about 20-25 minutes or until carrots are tender.h

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 
 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.  Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.
 

 Article printed from Our Best Bites: http://www.ourbestbites.com  I highly recommend their cookbook and their web site.  YUMMY!!!

Oatmeal Cookies

Sherri (my sister) Favorite Oatmeal cookies

1 cup shortening or (1/2 c. shortening and 1/2 c. butter)
1 cup brown sugar

1 cup granulated sugar

2 beaten eggs

1 t. vanilla

1 ½ c. sifted flour

1 t. salt

1 t. soda

3 cups of oatmeal

(nuts are optional)

Thoroughly cream shortening and sugar.  Add eggs and vanilla and beat well.  Add dry ingredients.   Add oats and nuts.  Shape into rolls and wrap in wax paper or plastic.  Chill thoroughly.  Slice ½ inch thick.  Bake on ungreased cookie sheet for 350 degrees for 10 minutes.  (Makes 5 dozen)

Tomato Basil Bisque

  

1/2 cup butter 2 onions, finely chopped 2 stalks celery, finely chopped 2 carrots, finely chopped 5 cloves garlic, minced 1/3 c. all-purpose flour

1 can tomato paste 8 cups chicken broth 2 (14.5 ounce) cans fire roasted diced tomatoes 1 or 2 cans Campbell's tomato soup 3 tablespoons white sugar 1 1/2 tablespoons basil 1/4 teaspoon ground nutmeg 1/2 to 1 cup heavy cream salt and black pepper to taste

1.	Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
2.	Stir in the tomato paste, tomato soup, chicken broth, tomatoes, sugar, basil, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
3.	Cool slightly and blend or use a stick blender and puree in pan.
4.	Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving

   

Sweet Potatoes from Nov. 2012 Thanksgiving

Ingredients

• 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
• 1/2 cup half-and-half $
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• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray $
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• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces $
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• 1/2 cup chopped pecans $
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Preparation

1. Preheat oven to 375°.
2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Apple Crumb Pie (favorite apple pie)

 Pastry for singe-crust pie (9 inches)
6 cups-- peeled, sliced apples (abt 7)
2 T. butter
4 t. lemon juice
½ c. sugar
1 T. all-purpose flour
½ t. ground cinnamon
½ t. ground nutmeg

Topping:
½ c. all-purpose flour
½ c. sugar
¼ c. cold butter

Line a 9-inch pie plate with pastry; flute edges.  In a bowl, combine the apples, butter, and lemon juice.  In a separate bowl , combine sugar, flour, cinnamon, and nutmeg.  Mix together.  Spoon into the pastry shell.  For topping, combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling. 

Bake at 375 degrees for abt. 60 minutes or until the filling is bubbly and the apples are tender.  Use a metal pie ring so the fluted crust doesn’t burn or use tin foil to make one.  Cool on a wire rack.   Yields 6 to 8 servings.

 

 

Gluten-free Chocolate Pie

Meringue Shell
2 egg whites, room temperature
1/8 t. salt
1/8 t. cream of tartar
1/2 c. sugar
1/2 c. finely chopped nuts
1/2 t. vanilla

Filling
1 1/2 c. heavy cream
1 t. vanilla
1 (8 oz.) milk chocolate bar with almonds

For meringue shell:  In a medium bowl, beat egg whites, salt and cream of tartar until frothy.  Gradually add sugar, beating until stiff peaks form.  Fold in nuts and vanilla.  Spread into a greased 9-inch pie pan, building up on sides of pan.  Bake at 300 degrees F. for 50 minutes.  Cool completely.

For filling:  Whip cream with vanilla; set aside.  Break up three-fourths of a chocolate bar into pieces and melt in top of double boiler or microwave in a glass bowl.  When chocolate is just lukewarm, fold into whipped cream and vanilla.  Pile chocolate filling into cooled meringue shell.  Grate remaining chocolate to garnish pie.  Chill in refrigerator at least two hours before serving.  Makes 1 pie.  (from Lion House Pies)

Turkey--How to thaw and cook

Thaw and Cook Turkey  (FYI)

A frozen 20 pound bird can take four days to thaw in the refrigerator.  Plan on one day per 5 pounds of turkey and always thaw in the refrigerator. 

How long to roast:

Raw weight         Servings                   Roast time

12-14 lbs.            10-12                       2 - 2 ½ hours

15-17 lbs.            15-17 lbs.                2 ½ - 3 hours

18-22 lbs.            20-22                       3 – 31/2  hours  

It used to be that when you wanted to cook a turkey, you had only one choice:  FROZEN.  But now you can choose from fresh and kosher birds.  America’s Test Kitchen taste testers wondered whether there was a difference.  After tasking a number of turkeys—fresh, frozen and kosher—most tasters liked the flavor of the fresh turkeys when they were brined (soaked in a solution of water and salt before cooking).  Tasters thought they were dry when they weren’t brined.  When not brining, our tasters preferred the self-basting Butterball.  Because these turkeys are injected with a salt solution (hence the self-basting claim), tasters found them juicy and flavorful.  

Grandma Lola's Turkey and Dressing

Turkey and Dressing

1 large, thawed turkey

WASH IN COLD WATER   

Cut off tail

Cook all giblets and tail for stock in gravy for a long time with chicken bouillon

Melt butter to brush on turkey

Butter pan

Salt inside and out

Sprinkle bottom of pan with salt

Butter back of turkey and under wings

Place tin foil over turkey

2 loaves of bread (broken the night before)

5 onions (small)

1 stock of celery (chopped and par boiled in bouillon and cube of butter)

Butter

Grind or chop the onions (could brown the onions)

1 T. poultry seasoning

1 T. sage (add sage first)

Salt

Cook turkey until there is about 2 hours left.  Take out and put dressing under the turkey.  Put turkey back in and stir every 45 minutes or so.

WATCH

Make gravy with some drippings and with sauce from giblets

(Another recipe for Dressing)

Jan’s ‘In the Bird’ Stuffing

Enough for a 12 lb. Turkey

Divide in half for smaller Turkey or Chicken

Ingredients:

1 cup melted butter

1 1/2 cups diced onion

3 cups diced celery

9 cups white bread cubes slightly slightly dried

3 tsp. salt

3 tsp. rubbed sage

2 tsp. thyme

1 tsp. summer savory

1 tsp. poultry seasoning

1 tsp. pepper

Turkey broth

Place bread cubes in large bowl. Add onion, celery and spices and stir to mix. Stir thoroughly to mix. Add broth (Can be stuffed into Turkey or Chicken just before roasting).

In the morning mix your stuffing dry ingredients following any recipe and place in a slow cooker on medium or low (depending on how soon you need it). Now add broth from the turkey and let cook throughout the day. If you like dryer stuffing use less broth and if you like moist stuffing add more.

* note - any leftover broth is great when added to the gravy so I can it all.

Make-Ahead Yummy Gravy

All-purpose gravy 

Makes about 2 cups

Prep time:  10 minutes

Total time:  55 minutes (includes 20 minutes simmering time)

You don’t need pan drippings to make great gravy.  This version relies on vegetables and chicken and beef broths for a rich, full-bodied gravy that can be served with almost any type of meat or poultry or simply over mashed potatoes.  If you would like to double the recipe, use a Dutch oven to give the vegetables ample room for browning and increase the cooking times by roughly 50 percent.  To prevent lumps from forming, be sure to whisk constantly when adding the broths.

3 T. unsalted butter

1 carrot, peeled and chopped fine

1 rib celery, chopped fine

1 onion, minced

¼ c. all-purpose flour

2 c. low-sodium chicken broth

2 c. low-sodium beef broth

1 bay leaf

1 t. minced fresh thyme or ¼ t. dried

5 whole black peppercorns

Salt and Pepper

1.      Melt the butter in a large saucepan over medium-high heat.  Add the vegetables and cook until softened and well browned, about 9 minutes.  Stir in the flour and cook, stirring constantly, until thoroughly browned, about 5 minutes.

2.     Gradually whisk in the broths and bring to a boil.  Add the bay leaf, thyme and peppercorns and simmer, stirring occasionally, until thickened 20 to 25 minutes, skimming off any foam that forms on the surface.

3.     Pour the gravy through a fine-mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible.  Discard the solids.  Season the gravy with salt and pepper to taste.

Test Kitchen Tip:  The color and flavor of this gravy come from the cooking the vegetables and flour until they are well-browned.  It may seem as though they are turning too dark, but trust us, it is a step necessary to produce richly flavored and colored gravy.

To make ahead:  The gravy can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.  Reheat over low heat, stirring to recombine, or microwave, stirring often, until warm and smooth, 1 to 3 minutes.  To thaw, place the gravy and 1 T. of water in a saucepan over low heat and bring to a simmer slowly.  The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

Cranberry Sauce

Skip the can:  Buy fresh cranberries and follow the recipe on the back of the bag, plus add one-quarter teaspoon of salt.  “It’s incredibly simply, can be made ahead, and it’s 10 times better than anything you can buy in a can.”  -- USA Today Nov 15, 2006 

                                                                                     The American’s Test Kitchen

From the Ocean Spray Cranberry Bag:

1 c. water

1 c. sugar

1 (12 oz) bag of frozen or fresh cranberries

Bring water and sugar to a boil in a medium saucepan.  Add cranberries and return to a boil  Reduce heat and  boil gently for ten minutes, stirring occasionally   Pour sauce into a bowl, cover and cool completely at room temperature.  Refrigerate until serving time.

Day-Ahead Mashed Potatoes

 12 medium potatoes, peeled and quartered

1 (8-oz) package cream cheese, cubed
¼ c. butter, softened
½ c. sour cream
½ c. milk
2 eggs, slightly beaten
4 green onions, finely chopped
1 t. salt
¼ t. white pepper
¼ t. nutmeg

Boil potatoes in salted water in a large saucepan, cover and cook until tender.  Drain and place in large mixing bowl.  Mash or beat until smooth.  Add cream cheese and butter.  Beat until smooth and stir in sour cream

In small bowl, blend milk, eggs, onions and seasonings.  Add to potato mixture and whip until mixture is light and fluffy.

Put in 9” x 13” greased glass baking dish; cover and refrigerate several hours or overnight.   Bake, uncovered, 45 to 60 minutes at 350 degrees or until puffed and golden brown.

FAVORITES, a Collection of Favorite Ivory Family Recipes, Third Edition, 2010, p. 123

Apple Pie Cookies

for the crust:
1 1/4 cups flour
1/2 teaspoon salt
4 tablespoons cold butter
3 tablespoons shortening
3 tablespoons ice cold water
HINT: If pressed for time, use pre-made pie crust

 

for the filling:
3 large granny smith apples
1 teaspoon lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon apple pie spice
pinch of salt
1/2 cup applesauce
1/2 cup apple juice or cider
1 cup water
HINT: If pressed for time, used canned apple pie filling

 

for the topping:
1 cup packed brown sugar
3/4 cup flour
3/4 cup oats
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold butter, cut into small chunks
powdered sugar (for garnish)

 

Directions
For the crust: In a medium mixing bowl, mix flour and salt. Using your fingers or a pastry cutter, cut butter into the flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Use your hands to gently work the dough into a ball. On a floured surface, roll out the dough to 1/8″ thickness. Use a round cookie cutter or rim of a glass (about 3″ is right) to cut out as many circles as you can. Place circles on a parchment-lined or silpat-lined cookie sheet and place in the freezer while you prepare other ingredients.

For the filling: Peel, core, and dice apples into small chunks. Pour lemon juice on top and stir to give an even coat. In a large saucepan, combine applesauce, juice and water over medium heat. In a separate bowl, stir sugar, cornstarch, cinnamon, salt, and nutmeg together. Add sugar mixture to the pan and stir constantly until it reaches a boil. Boil for 2 minutes, stirring frequently, then add diced apples. Return to a boil, then lower heat to a simmer, cover, and allow to cook for 5-7 minutes, or until apples are tender. Chill for at least 30 minutes.

For the topping: In a medium bowl, mix all of the dry topping ingredients with a fork, then incorporate butter chunks with your fingers until mixture is combined and crumbly. Set aside 1 cup of the topping, then add to the chilled filling, stirring until just combined.

Assembly: Preheat oven to 375 degrees. Spoon a heaping tablespoon of filling on top of each dough circle. Spread out somewhat evenly, then top with 1 teaspoon of the reserved crumbly topping. Bake for 13-15 minutes, or until barely golden brown around the edges. Remove to a cooling rack, then top with a dusting of powdered sugar once cooled.

Caramel Stuffed Apple Cider cookies

recipe very slightly adapted from The Cooking Photographer

Ingredients

1 cup softened butter

1 cup granulated sugar

1/2 teaspoon salt

1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3 cups all purpose flour

1 bag Kraft Caramels (14 oz)

Preheat oven 350  Line cookie sheets with parchment

Whisk flour, baking soda, baking powder and cinnamon.  Mix or cream butter, sugar, salt and all 10 packages of apple cider drink powder.  Add eggs, then vanilla and mix well.  Add flour mixture to creamed ingredients gradually.  Refrigerate for 1 hour.  Unwrap caramels or rollos.  Scoop cookie dough ball into about the size of a walnut (use the little cookie scoop).  Flatten the ball of dough in the palm of your hand.  Press the unwrapped caramel into the center of the dough, covering it completely. Place on parchment-covered cookie sheet about 2 inches apart.

Bake 12 to 14 minutes at 350 degrees or until very lightly browned around the edges.  Don't overbake.  Slide cookies gently off the parchment before they have finished cooling and flip upside down and finish cooling on rack or counter.  If needed, you can freeze them on the parchment and they will come off easily.

Butternut Squash Soup

½ c. onion or 1 medium onion, diced

Olive oil

2 c. chicken broth or more

1 lb. butternut squash

2 pears, pared and sliced or apples

1 t. thyme leaves; fresh, snipped

¼ t. salt

¼ t. white pepper

¼ t. coriander, ground

1 c. half and half

Let your family or guests garnish with:

1 pear, (peeled or not) and sliced or diced

Nuts of your choice

Squash should be pared, seeded and cut into cubes.  I put it in the oven at 350 degrees for about half an hour.  Cool at least a bit and then I peel it and cube it (about 1-2 inch squares). Cover and put in the refrigerator until needed.

When it’s time for soup saute the onions in oil until tender.  Stir in broth, thyme, salt, white pepper, coriander, pears or apples, and squash cubes.  Heat to boiling and reduce heat to cook.  Cover and simmer until squash is tender—about 15 minutes.  Pour soup by batches into a food processor and process until smooth.  Put back in pan and heat, if necessary, and carefully stir in the half and half.  Stir constantly until hot and serve. 

 

Grape Jelly Without Pectin

4 cups of Grape Juice (Juiced from Concord Grapes)
3 cups of sugar

Mix together and boil.  Cook until 8 degrees above boiling or 220 degrees to form jelly.

Grape Jelly Without Added Pectin

Yields: 5 servings

Ingredients

4	cups grape juice
	(takes abt 3½ lbs Concord grapes, and ½ cup water)
3	cups sugar

Directions

To prepare juice. Select about one-fourth underripe and three-fourths fully ripe grapes. Sort, wash, and remove stems from grapes. Crush grapes, add water, cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.
To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through two thicknesses of damp cheesecloth to remove crystals.
To make jelly. Measure juice into a kettle. Add sugar and stir well. Boil over high heat to 8 degrees above the boiling point of water (220 degrees), or until jelly mixture sheets from a spoon.
Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers, seal and process 5 minutes in boiling water. Remove jars; cool and store.
This recipe yields 5 six-ounce glasses.

Denver Tea Room's chicken A La King

2 stick butter or margarine (I use only 1 stick and a little olive oil)
1 1/2 c. flour
8 cups (abt) chicken broth
1 c. half and half
1 lb. cooked, skinned chicken, diced
1 large red bell pepper, cut in 1/4 inch strips
1 large green bell pepper, cut in 1/4 inch strips
1/2 lb. sliced mushrooms, sauteed
salt and white pepper to taste
Baked puff pastry or rice

Melt butter in large saucepan.  Whisk in flour, cooking over moderate heat a few minutes.  Gradually add chicken broth, whisking and cooking until thickened.  Whisk in half and half.  Simmer over low heat about 20 minutes.  Add more chicken broth for desired consistency.  Add chicken, bell pepper, mushrooms, salt and pepper.  Cook over low heat until heated through.  Serve in pastry shells or over rice.  Serves 8

Flank Steak Cindy J.

3/4 c. oil
1/3 c. soy sauce
3 t. wine vinegar (red)
3 T. brown sugar
1/2 t. ginger
1/2 t. garlic salt
2 green onions, (chop 1 inch all the way up through the greens)

Place in plastic or in a dripper and marinate steak at least 6 hours.  Cook whole on the grill and then slice thinly across the grain to serve.

Brisket with Dill

3 T. olive oil
4-5 lb. brisket
2 t. salt
1/4 t. pepper
1 T. water
1 onion, sliced
pinch dill seeds

Brown roast well and then put in dutch oven, fatty-side down.  Add salt, pepper, dill, and cover with onion slices.  Add water and put on lid.  Cook for 6 to 12 hours on simmer.  When you slice the brisket, take off the layer of fat.  Slice thinly across the grain.  Add a little water to the pot if needed and add a package of noodles to boiling juices and water.  Stir and cover.  Turn down and cook until done, about 30 minutes.  Check every while to see if more liquid needs to be added.  Cook until done and serve with the sliced brisket and a sprig or two of parsley.