1 Large (24oz) Cottage Cheese
1/2 onion - chopped
1 cup Pecan Meal
5 eggs
1/4 cup butter or margarine - melted
2 Tbl. Beef Seasoning (McKay's)
7 cups Special K cereal
Mix all of the above ingredients together. Add the Special K and mix gently. Put into a loaf pan.
Pre heat over to 350° for 1 hour.
The pecan meal gives this dish a very flavorful taste. Try it, you will not be disappointed. Alysha Griffith, a wonderful vegetarian cook provided this recipe. She has two small boys that love it.
Monday, December 17, 2007
Rice Oriental-Vegetarian Dish
2 boxes Uncle Bens Long Grain and Wild Rice (original recipe)
2 cans Worthington Diced Chik
1-2 cups Colby Jack Shredded Cheese
1 can Campbell's Cream of Mushroom soup
1 can of Mushrooms
1 can Water Chestnuts
1 small tub Sour Cream
1/4 cup butter or margarine
Cook rice according to package directions. Combine all ingredients and put into a 9 X 13 baking dish.
Bake 350° for 1 hour
This is a vegetarian recipe but can be adapted by using chicken chunks. This recipe was provided by Alysha Griffith, a very talented young mother and cook. Try it, it is delicious.
2 cans Worthington Diced Chik
1-2 cups Colby Jack Shredded Cheese
1 can Campbell's Cream of Mushroom soup
1 can of Mushrooms
1 can Water Chestnuts
1 small tub Sour Cream
1/4 cup butter or margarine
Cook rice according to package directions. Combine all ingredients and put into a 9 X 13 baking dish.
Bake 350° for 1 hour
This is a vegetarian recipe but can be adapted by using chicken chunks. This recipe was provided by Alysha Griffith, a very talented young mother and cook. Try it, it is delicious.
Elsa's Liver Pate
2 sticks butter
3 large onions, thinly sliced
1 # chicken livers, rinsed and dried then trimmed of any connective tissue
1 tsp salt
½ tsp black pepper
½ tsp ground thyme
8 slices sprouted wheat bread or pumpernickel
1 small jar baby gherkins
2 shallots, finely chopped
½ cup grainy Dijon mustard
¼ cup capers, drained
Preheat oven to 400°
In large skillet, melt butter. Add onions and sweat them 15 minutes-DO NOT BROWN.
When onions are sweet and tender, add livers and raise heat. Cook until livers are firm and cooked through-5-6 minutes. Combine salt, pepper and thyme and sprinkle over livers and onions. Place mixture in a food processor in batches and grind until smooth. Transfer to serving ball.
Place bread on a cookie sheet and bake in over to dry out and toast-5-6 minutes.
Cut toasted bread slices from corner to corner. Pile triangles into a bread basket.
Arrange ramekins with shallots, gherkins, Dijon mustard and capers around warm spread and toast basket.
Leftover spread can be refrigerated for several days.
3 large onions, thinly sliced
1 # chicken livers, rinsed and dried then trimmed of any connective tissue
1 tsp salt
½ tsp black pepper
½ tsp ground thyme
8 slices sprouted wheat bread or pumpernickel
1 small jar baby gherkins
2 shallots, finely chopped
½ cup grainy Dijon mustard
¼ cup capers, drained
Preheat oven to 400°
In large skillet, melt butter. Add onions and sweat them 15 minutes-DO NOT BROWN.
When onions are sweet and tender, add livers and raise heat. Cook until livers are firm and cooked through-5-6 minutes. Combine salt, pepper and thyme and sprinkle over livers and onions. Place mixture in a food processor in batches and grind until smooth. Transfer to serving ball.
Place bread on a cookie sheet and bake in over to dry out and toast-5-6 minutes.
Cut toasted bread slices from corner to corner. Pile triangles into a bread basket.
Arrange ramekins with shallots, gherkins, Dijon mustard and capers around warm spread and toast basket.
Leftover spread can be refrigerated for several days.
Five Minute Fudge
12 oz semisweet chocolate chips
1 cup butterscotch chips
14 oz can sweetened condensed milk (save the can)
1 tsp pure vanilla extract
8 oz chopped walnuts or pecans
½ cup raisins or currants
Candied red and green cherries to decorate
Softened butter to grease a 8 inch cake pan
Grease the pan. Pour the chocolate chips and butterscotch chips, condensed milk and vanilla into a medium heavy bottom saucepan. Heat on low, stirring constantly.
Stir until melted together, about 2-3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the can covered with plastic wrap to form a wreath or ring shape. Push the can back to the middle if the fudge moves it away from center. Cut the red and green cherries to make holly. Garnish with walnuts or pecan between the holly.
Put the fudge in the refrigerator and chill until firm. Remove from pan and slice.
Variations:
Substitute chocolate chips with white chips.
Substitute pistachio nuts for walnuts.
Substitute dried cranberries for currants.
1 cup butterscotch chips
14 oz can sweetened condensed milk (save the can)
1 tsp pure vanilla extract
8 oz chopped walnuts or pecans
½ cup raisins or currants
Candied red and green cherries to decorate
Softened butter to grease a 8 inch cake pan
Grease the pan. Pour the chocolate chips and butterscotch chips, condensed milk and vanilla into a medium heavy bottom saucepan. Heat on low, stirring constantly.
Stir until melted together, about 2-3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the can covered with plastic wrap to form a wreath or ring shape. Push the can back to the middle if the fudge moves it away from center. Cut the red and green cherries to make holly. Garnish with walnuts or pecan between the holly.
Put the fudge in the refrigerator and chill until firm. Remove from pan and slice.
Variations:
Substitute chocolate chips with white chips.
Substitute pistachio nuts for walnuts.
Substitute dried cranberries for currants.
Beef and Burgandy
¼ c EVOO
2 ½ or 3 lbs lean sirloin, but into large bite size pieces
3 T flour, plus some for dredging
Coarse salt and black pepper
½ lb good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf
2 T or 5-6 sprigs of Thyme, chopped
One bottle good quality French Burgundy wine
2 cups beef stock
5 T butter, divided
1 cup pearl onions
1 T sugar, rounded
½ lb white mushrooms, halved
1 T orange zest
1 T lemon zest
¼ cup flat leaf parsley
2 packages Near East original rice pilaf-prepared according to package directions
½ cup smoked almonds
Preheat over to 375°
In a heavy pot with tight fitting lid that can transfer to over add EVOO. Heat until very hot. Dredge beef in flour and add to hot pan. Season with salt and pepper and remove from pan. Working in two batches, brown meat evenly on all sides-about 5 minutes per batch. Remove meat and add bacon to pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef stock to pot. Add thyme and add wine and beef stock to cover meat. Cover pot, transfer to oven and cook 90 minutes.
While meat cooks, in a small skillet over med heat, melt 3 T of butter. Add 3 T of flour and whisk a minute or two to form a roux. Transfer to a small dish and reserve. Add 1 T of butter to pan. When melted add pearl onions. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown and glazed all over 10-12 mins. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 T of butter and add mushroom caps and cook until mushrooms are lightly brown and tender, about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.
20 minutes before meat comes out of the oven, make a double batch of rice. When rice is done fluff with fork and stir in almonds.
Remove beef from oven and remove lid. Place over med heat on stove top. Whisk your roux into the beef mixture to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from pot.
2 ½ or 3 lbs lean sirloin, but into large bite size pieces
3 T flour, plus some for dredging
Coarse salt and black pepper
½ lb good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf
2 T or 5-6 sprigs of Thyme, chopped
One bottle good quality French Burgundy wine
2 cups beef stock
5 T butter, divided
1 cup pearl onions
1 T sugar, rounded
½ lb white mushrooms, halved
1 T orange zest
1 T lemon zest
¼ cup flat leaf parsley
2 packages Near East original rice pilaf-prepared according to package directions
½ cup smoked almonds
Preheat over to 375°
In a heavy pot with tight fitting lid that can transfer to over add EVOO. Heat until very hot. Dredge beef in flour and add to hot pan. Season with salt and pepper and remove from pan. Working in two batches, brown meat evenly on all sides-about 5 minutes per batch. Remove meat and add bacon to pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add beef stock to pot. Add thyme and add wine and beef stock to cover meat. Cover pot, transfer to oven and cook 90 minutes.
While meat cooks, in a small skillet over med heat, melt 3 T of butter. Add 3 T of flour and whisk a minute or two to form a roux. Transfer to a small dish and reserve. Add 1 T of butter to pan. When melted add pearl onions. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown and glazed all over 10-12 mins. Transfer onions to a small dish, wipe pan clean and return to heat. Melt 1 T of butter and add mushroom caps and cook until mushrooms are lightly brown and tender, about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Turn pan off and reserve.
20 minutes before meat comes out of the oven, make a double batch of rice. When rice is done fluff with fork and stir in almonds.
Remove beef from oven and remove lid. Place over med heat on stove top. Whisk your roux into the beef mixture to thicken gravy. Add mushrooms and pearl onions to pan and stir. Remove bay leaf. Garnish meat and rice with parsley. Serve directly from pot.
Chicken and Biscuits
2 qts chicken stock
2 ½ lbs boneless, skinless chicken breast
5 T butter, divided
2 T EVOO (Extra virgin olive oil)
2 large carrots, peeled and sliced into ½ inch thick slices
1 large onion, peeled and chopped
4 ribs celery from heart, chopped
2 large russets potatoes, peeled and chopped
Coarse salt and pepper
1 bay leaf
1 cup frozen peas
¼ cup fresh flat leaf parsley
3 T fresh dill, chopped
2 tubes bake off biscuits
Pinches of cayenne pepper
Heat chicken stock to a boil in deep skillet or pot. Add chicken breast and poach at a gentle simmer until cooked through – 10-12 mins. Remove chicken, cut into bite size pieces and reserve.
Heat a large deep pot over med heat. Add 2 T butter plus 2 T EVOO. When butter melts into oil, add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown. In a small skillet, add 3 T butter, whisk in flour, and cook few minutes to form a roux. Remove and reserve.
To vegetables add the chicken and stock that the chicken cooked in, pouring stock through a strainer to remove any by products. Whisk in roux to chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.
Bake biscuits according to package directions. Sprinkle top of each biscuit with a little cayenne pepper just before baking.
When ready to serve, stir in peas, dill and parsley. Split biscuit and place in bottom of shallow bowl and ladle chicken on top.
2 ½ lbs boneless, skinless chicken breast
5 T butter, divided
2 T EVOO (Extra virgin olive oil)
2 large carrots, peeled and sliced into ½ inch thick slices
1 large onion, peeled and chopped
4 ribs celery from heart, chopped
2 large russets potatoes, peeled and chopped
Coarse salt and pepper
1 bay leaf
1 cup frozen peas
¼ cup fresh flat leaf parsley
3 T fresh dill, chopped
2 tubes bake off biscuits
Pinches of cayenne pepper
Heat chicken stock to a boil in deep skillet or pot. Add chicken breast and poach at a gentle simmer until cooked through – 10-12 mins. Remove chicken, cut into bite size pieces and reserve.
Heat a large deep pot over med heat. Add 2 T butter plus 2 T EVOO. When butter melts into oil, add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown. In a small skillet, add 3 T butter, whisk in flour, and cook few minutes to form a roux. Remove and reserve.
To vegetables add the chicken and stock that the chicken cooked in, pouring stock through a strainer to remove any by products. Whisk in roux to chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.
Bake biscuits according to package directions. Sprinkle top of each biscuit with a little cayenne pepper just before baking.
When ready to serve, stir in peas, dill and parsley. Split biscuit and place in bottom of shallow bowl and ladle chicken on top.
Oprah's Pomegranate Martini
1 ½ cup Pomegranate juice
2 oz Absolute Citron Vodka
1 oz Cointreau
Ice
Shake ingredients in a shaker and put in chilled martini glasses. Add lemon or lime slices as garnishment for glasses.
2 oz Absolute Citron Vodka
1 oz Cointreau
Ice
Shake ingredients in a shaker and put in chilled martini glasses. Add lemon or lime slices as garnishment for glasses.
Spanish Shrimp
1 pkg (3 ½ oz) fully cooked Chorizo Sausage, sliced
1 ½ lb peeled, deveined raw large shrimp
½ cup dry white wine
Heat oil in a large skillet over med heat. Add chorizo and sauté 2 mins. or until browned.
Add shrimp and saute 1 to 2 minutes or until they turn pink
Add sherry and sauté 1 minute or until shrimp are cooked through. Garnish with chopped parsley.
Variation: Sauté 2 cloves garlic and ¼ tsp crushed red pepper flakes with chorizo.
Add cherry tomatoes
Serve over rice.
1 ½ lb peeled, deveined raw large shrimp
½ cup dry white wine
Heat oil in a large skillet over med heat. Add chorizo and sauté 2 mins. or until browned.
Add shrimp and saute 1 to 2 minutes or until they turn pink
Add sherry and sauté 1 minute or until shrimp are cooked through. Garnish with chopped parsley.
Variation: Sauté 2 cloves garlic and ¼ tsp crushed red pepper flakes with chorizo.
Add cherry tomatoes
Serve over rice.
Scotties
½ cup packed brown sugar
½ cup granulated sugar
1 stick (1/2 cup) unsalted butter
1 large egg
1 cup all purpose flour
Pinch of salt
1 tsp vanilla extract
1 cup chopped nuts
Heat oven to 325°.
Line a 9 inch square pan with foil. Let foil extend over sides.
Put sugars and butter in a 2 qt saucepan. Cook over med heat, stirring, 5 minutes or until butter is melted and sugar dissolved. Remove from heat and let cool about 5 minutes.
Whisk in egg, then whisk in remaining ingredients until well blended.
Spread in prepared pan. Bake 30- 35 minutes until sides begin to pull away from pan and pick inserted in middle comes out with moist crumbs clinging. Batter rise, then fall. Edges will be higher than the center. Cool in pan on wire rack.
Lift by foil ends onto cutting board. Cut into 6 inch strips, then cut each strip into 6 pieces. Store in an airtight container at room temperature up to 1 week.
½ cup granulated sugar
1 stick (1/2 cup) unsalted butter
1 large egg
1 cup all purpose flour
Pinch of salt
1 tsp vanilla extract
1 cup chopped nuts
Heat oven to 325°.
Line a 9 inch square pan with foil. Let foil extend over sides.
Put sugars and butter in a 2 qt saucepan. Cook over med heat, stirring, 5 minutes or until butter is melted and sugar dissolved. Remove from heat and let cool about 5 minutes.
Whisk in egg, then whisk in remaining ingredients until well blended.
Spread in prepared pan. Bake 30- 35 minutes until sides begin to pull away from pan and pick inserted in middle comes out with moist crumbs clinging. Batter rise, then fall. Edges will be higher than the center. Cool in pan on wire rack.
Lift by foil ends onto cutting board. Cut into 6 inch strips, then cut each strip into 6 pieces. Store in an airtight container at room temperature up to 1 week.
Friday, December 7, 2007
Whole Wheat Banana Bread
1/3 cup salted butter – softened (if using unsalted butter, add 1/8 tsp. salt)
¼ cup coconut oil
¼ cup Unsulphered Blackstrap Molasses
½ cup honey
1 egg
2-3 ripe bananas- mashed
1/3 cup Kefir (may substitute yogurt or sour cream)
2 Tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon soda
2 ½ cups whole wheat flour
Preheat oven to 350°
Cream together butter and oil until smooth. Add molasses and honey and mix well. Add egg, Kefir and bananas and mix for about 30 seconds.
Sift together cinnamon, nutmeg, cloves, baking powder, soda and whole wheat flour.
Slowly add dry ingredients to wet mixture and blend for about 1 minute.
Pour into a loaf pan and bake at 350° for 55-60 minutes or until toothpick comes out clean.
¼ cup coconut oil
¼ cup Unsulphered Blackstrap Molasses
½ cup honey
1 egg
2-3 ripe bananas- mashed
1/3 cup Kefir (may substitute yogurt or sour cream)
2 Tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon soda
2 ½ cups whole wheat flour
Preheat oven to 350°
Cream together butter and oil until smooth. Add molasses and honey and mix well. Add egg, Kefir and bananas and mix for about 30 seconds.
Sift together cinnamon, nutmeg, cloves, baking powder, soda and whole wheat flour.
Slowly add dry ingredients to wet mixture and blend for about 1 minute.
Pour into a loaf pan and bake at 350° for 55-60 minutes or until toothpick comes out clean.
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