Monday, January 23, 2006

Sweet and Sour Meatballs

I just made this for dinner tonight and it was GREAT! Another wonderful addition from Shana.

Meatballs:
Mix together
1lb ground beef
1 lb ground pork
1 cup or so of bread crumbs
2 eggs
worcestershire sauce to taste
garlic to taste
salt and pepper
a little chopped onion if desired

Roll into 1 1/2 inch balls and place on foil lined cookie sheet. Bake at 350 for about 15 mintues until browned. Remove and place in baking dish.

Sauce:
In a saucepan mix
2 1/2 cups brown sugar - packed
1 1/4 cup water
2/3 cup vinegar
3 tbsp soy
heat to boiling
Mix
2 1/2 tbs cornstarch
3 tbsp water
Add to boiling sauce and stir until thickened

pour over meatballs, put them back in the oven for about 20 minutes at 350. Yum.

Chicken and Dumplings

3-3.5 lb chicken, cut up
4 celery stalk tops
1 medium carrot, sliced
1 small onion, sliced
2 sprigs parsley, chopped
1 tsp salt
1/8 tsp pepper
5 cups water
2 1/2 cups bisquick
2/3 cups milk

1. Remove any excess fat from chicken. Place chicken, giblets
(except liver) neck, celery, carrot, onion, parsley, salt, pepper and water in Dutch oven. Cover and heat to boiling. Reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no longer pink when centers of thicker pieces are cut.

2. Remove chicken and veggies from Dutch oven. Skim 1/2 cup fat from broth; reserve. Remove broth; reserve 4 cups

3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the baking mix. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat.

4 Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken and veggies to Dutch oven. Heat until hot.

5. Mix remaining 2 cups baking mix and the milk until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture. (do not drop directly into liquid) Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Beef Burgundy Stew

This is the most wonderful and flavorful stew in the world. Enjoy!


2tbsp margarine and butter
5 medium oinons sliced
6 cups sliced mushrooms (I never use this much)
3 lbs beef stew meat, cut into 1 inch pieces
2 cloves garlic, chopped
2 tsp salt
1 tsp chopped fresh or 1/2 tsp dried marjoram
1 tsp chopped fresh or 1/2 tsp dried thyme
1/4 tsp pepper
3 cups beef broth
3 tbsp flour
3 1/2 cups red burgundy (I use any type of red wine)

1. Melt margerine in Dutch oven or 3 quart saucepan over medium heat. Cook onions and mushrooms in margarine about 10 minutes, stirring occasionally until onions are tender. Remove vegetables, drain and reserve.

2. Cook beef and garlic in Dutch oven over medium heat, stirring occasionally until beef is brown, drain. Sprinkle with salt, marjoram, thyme and pepper

3. Mix broth and flour, pour over beef. Heat to boiling, stirrling constantly. Boil and stir 1 minute

4. Stir in wine. Cover and simmer 1 1/2- 2 hours stirring in onions and mushrooms 5 minutes before end of simmer time. Serve in bowls with bread for dipping into sauce.

Thursday, January 19, 2006

Scotty's Nest Eggs

Now I will have to admit that I have never had these. But my friend, Shana, swears to me that this has to be on my blog and that they are fabulous. So here ya go, Shan!


Scotty's Nest Eggs
The Best of the Best - Vol. 1 (Page: 33)That's Trump (Page: 11)


Ingredients:
Each Nest:2-3 thin slices Black Forest ham
1 egg
1 Tbsp. cream 15 mL
1 heaping Tbsp. grated Swiss cheese 25mL
sprinkle of dried basil
English muffin

Instructions: Preheat oven to 350 deg.F (180 deg.C). Grease large muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Bake 12-15 minutes. Serve on half a toasted English muffin. (Place water in any unused muffin cups to prevent damage.)

Tuesday, January 17, 2006

Black Pot

Good home made comfort food. Mmmm. It think the real name is Swiss Steak but our family renamed it Black Pot because my mom always made it in this big ancient black pot that I SWEAR makes it taste even better.

2 lbs Chuck steak or Stew Beef
1 onion sliced
1 green pepper sliced (I usually don't add - it over takes the dish)
1 can mushroom soup
1/4 cup ketchup
2 tsp worcestershire sauce
water

Place steak pieces in deep casserole or pot. Cover with onions and peppers. Mix remaining ingredients and pour over meat. Cover and bake at 350 degrees for 3 hours

Shrimp Etouffee

I am not a huge fan of Cajun food, but Dan loves it. We had this at one of our squadron parties and it was so good I begged Dan's boss for the recipe. We had it with shrimp, but you can do it with crawfish if you so desire. They're too creepy for me.


Crawfish (or Shrimp) Etouffee
Recipe from Paul Prudhomme’s Louisiana Kitchen

Seasoning mix:
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green or red bell peppers
7 tablespoons peanut oil
¾ cup all-purpose flour
3 cups, in all, Basic Seafood Stock (recipe below)
½ pound (2 sticks) unsalted butter, in all
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot cooked rice
Basic Seafood Stock:
1 ½ to 2 pounds rinsed shrimp/crawfish/crab heads and/or shells
¼ onion (Bill’s addition)
1 celery stalk (Bill’s addition)
Cold water (enough to cover all the other ingredients and what recipe needs)
1 teaspoon thyme (Bill’s addition)
In a stock pot, bring all to a boil over high heat. Cover and reduce heat to gently simmer for 4 hours. Strain, cool and refrigerate until ready to use.
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.
In a large skillet, preferably cast iron, heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin.) Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2-quart saucepan, bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don’t continue to scrape that part of the pan bottom). Remove from heat and set aside.
In a 4 quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter (optional from Bill), the remaining stock/roux mixture and the remaining 1 cup of stock. Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines.) Serve immediately.
Bill’s notes: As the etouffee becomes better mixed, the spices will heat up. Wait until everything is together before adding more.
Constant stirring is required to keep both the roux and the mixture from burning. It’s a labor of love…

Mom's Mustard wine sauce

So delicious on chicken, fish, or anything else! I don't know the exact measurements because we always do it by sight so here goes.

One cube of butter
About 1/4 -1/3 cup of white wine or cooking sherry
2 tbsp dijon mustard (I have done it with other types of mustard, but I find dijon the best)
garlic to taste
pepper if desired
Simmer for a while and then just before serving add a little milk or cream

When I made a leg of lamb I added dried mint flakes for a mint mustard sauce. It is so good. I can almost drink this one down.

Easy old fashioned Fudge

I made this for Christmas and my mom said it was just like the fudge her mom made when she was a kid. It is so easy and tastes great.

1 package chocolate chips
2 cups sugar
2/3 cups evaporated milk
12 large marshmallows
1/2 cup butter
dash of salt
1 tsp vanilla

Cook all ingredients except chocolate chips and vanilla, stirring over medium heat until mixture comes to a boil.
Boil for 5 minutes then remove from heat.
Add chocolate chips and vanilla and stir until melted
Pour into 8x8 pan
Cool and cut into squares.

Ponderosa Cake

Ok, most of you Canadians have probably heared of or tried this. As some of you know, I ABHORE bananas, but really love this stuff. It is amazing.

*** I have been thoroughly reprimanded for not giving credit to my dear friend Shana for giving me this recipe. She told me for the longest time that I would love it and I mocked her severely for that. She was right. I love it. Will wonders never cease.***

Makes one 8" square cake. Double the recipe for a larger cake (9"x13").
1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips
Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.
I usually double the recipe and use an entire bag of chocolate chips. Sometimes I even layer it one extra time to make it really chocolatey.

Chocolate Peanut Butter Pie

I have made this so much I am almost sick of it - but it is SO SO good. Dan insists on having it EVERY birthday instead of cake. Feel privileged. I NEVER give out the recipe until now.


Crust:
2 1/4 cups chocolate-wafer cookie crumbs
4 tablespoons sugar
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 3/4 cups chilled heavy cream
2 teaspoons vanilla
Topping:
3/4 cup heavy cream
7ounces semisweet chocolate
Preheat oven to 350 degrees.

To Make the Crust:
In a medium bowl, combine cookie crumbs and sugar, then add melted butter. Mix well. Press mixture into bottom and up sides of 10-inch pie plate. Bake 10 minutes. Set aside to cool. (Most often I buy ready made oreo or chocolate crusts - they are smaller and you can make 2 pies with the filling)
To Prepare the Filling:
In a large bowl, cream together peanut butter and cream cheese until smooth. Add sugar and beat well. In a large, chilled bowl, beat 1 3/4 cups heavy cream and vanilla until soft peaks form. Fold 1/3 into peanut butter mixture. Then gently fold in rest of the whipped cream. Pile filling into cooled crust. Cover with wax paper and chill at least 5 hours or overnight.
To Make the Topping:
Bring 3/4 cup heavy cream to a boil in small saucepan. Remove from heat. Stir in chocolate until smooth. Cool 10 to 15 minutes, until topping begins to thicken. Stir occasionally. Pour topping over pie and spread evenly. Chill at least 30 minutes, or until topping is set.

Mille Fait

This may sound very simple but it is FANTASTIC. A family favorite that we beg my mom to make every chance we get. Leftovers are great for breakfast!!

Graham Crackers - whole
2 large boxes of vanilla pudding (the cooked kind, not instant)
4 cups milk
1 pint whipping cream
2 cups Icing Sugar (powdered sugar for you Americans)
1 tsp vanilla
8 tsp hot water
chocolate sauce

Line 13x9 pan with graham crakers.
Cook pudding with milk.
Spread over crackers and cool
Whip the cream and spread over pudding
Top with another layer of graham crackers
Mix powdered sugar, vanilla and hot water and spread over crackers.
Drizzle chocolate sauce across the icing in about 4 lines
Take a knife and draw down through the lines in the opposite direction to make a fancy design.

Cheese Fondue

This is the greatest recipe in the world and I could eat a whole pot by myself! It is almost exactly like the cheddar fondue at Forever Fondue in La Jolla for those of you who are familiar with it. Give it a try and enjoy!!


3 c Cheddar cheese, shredded
1 c Swiss cheese, shredded
1/4 c All purpose flour
1 1/4 c Beer or dry white wine. I like to use beer.
3/4 ts Salt
Garlic to taste - you can also use garlic powder. I like ALOT
A few dashes of worcestershire and mustard powder
Crusty French bread cubes
Combine cheddar and Swiss cheeses in a bowl. (The original recipe calls for 2 cups of each cheese but I prefer more cheddar than swiss)
Sprinkle with flour; toss lightly to coat.
Heat wine, or beer, in a medium saucepan until
simmering but not boiling; reduce heat to maintain
temperature. Gradually add the cheese mixture, by
small handfuls, stirring constantly after each
addition until cheese melts (mixture will appear
curdled at first but smooths out as more of the cheese
mixture is added).
Stir in salt and garlic, worcestershire and mustard powder. Transfer to a fondue
pot and keep warm. Serve with bread cubes for dipping.
Makes about 2 3/4c