Recipes for 3-23-03

[Dee]

1. Skillet Chicken and Sweet Potatoes

alt.cooking-chien/connie g

 

4 to 5 servings

1 tablespoon olive oil

1 medium (about 3 1/2 pounds) chicken, cut into serving pieces

1 can (20 ounces) pineapple chunks, drained and liquid reserved

2 medium sweet potatoes, peeled and cut into 3/4-inch slices

1/4 cup firmly packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon ground ginger

fresh parsley for garnish

 

In a large skillet set over medium heat, heat the oil and saute the chicken until lightly browned on both sides. Add 1/2 cup pineapple liquid and sweet potatoes, bring to a boil, reduce to a simmer, cover and cook until the chicken is fork tender, about 30 minutes. Transfer the chicken and potatoes to a serving platter and keep warm. Combine the sugar and cornstarch and stir into the skillet. Add the ginger, remaining pineapple liquid and pineapples and cook until thickened. Spoon over the chicken and potatoes, garnish with parsley and serve immediately.

 

 

2. Apple Juice and Bay Leaf Pork Roast

 

This may be too ordinary, but it is my favorite way to make pork roast. I also prefer the Boston Butt cut for the flavor and tenderness. If you are using a loin pork roast cut off most of the outside fat. Brown on all side under the broiler put into crockpot add 1 cup apple juice, 2-4 whole Bay leaves, broken in half, 1 sliced onion and seasoned salt. Cover and cook for about 6-8 hrs. To test for doneness the bone should be easy to pull out.

 

3. Tofu Vegetable Paella

 

Full of flavor and savory, just like traditional paellas, and also full of big chunks of succulent ingredients. This idea sat on the shelf for years before it finally transpired into this dish. One of the things that make paellas so wonderful is the large tender pieces of seafood generously strewn throughout them. Replacing the traditional seafood with items such as artichoke hearts, avocado, whole Calamata olives and whole mushrooms, and tender chunks of tofu not only transforms this classic into a vegetarian dish, but make it quite something in it’s own right.

 

Makes 8 to 10 servings

 

3 tablespoons olive oil

2 medium onion, chopped

6 garlic cloves, minced

One 12-ounce package white mushrooms, whole

3 cups white rice

3/4 cup pitted Calamata olives

Two 28-ounce cans whole peeled tomatoes

2 tablespoons Old Bay seasoning

Two 14-ounce cans whole artichoke hearts, halved

2 Haas avocados, peeled and cut into 1-inch pieces

1 pound extra-firm tofu, cut into 1-inch cubes

 

1. Heat the olive oil in a large pot over medium high heat. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium, add the garlic and mushrooms, and continue to stir occasionally, until onions are translucent and the mushrooms have softened somewhat, about 3 more minutes. Add the rice and cook for 3 minutes, stirring constantly.

 

2. Add both cans whole tomatoes, including the juice, the olives, 5 ½ cups water, and the Old Bay seasoning. Increase heat to high, stirring occasionally, and bring to a boil. Reduce heat to very low, cover, and cook, stirring occasionally and replacing the lid, until the rice is tender, about 20 minutes. (The key to this recipe is to keep the rice submerged in the liquid and to remember to stir occasionally, about every 3 to 5 minutes.)

 

3. Add the artichoke hearts and tofu to the pot, but do not stir. Cover and continue to cook over very low heat until the tofu and artichokes are warmed through, about 5 minutes. Gently mix the artichokes, avocado, and tofu into the paella and serve.

 

4. One Pan Potatoes and Pepper Steak

Recipe by: The Potato Board

Servings : 4

 

4 medium potatoes, sliced 1/4-inch thick, microwaved 6-10 minutes until tender

1 pound london broil, thinly sliced

1 tablespoon garlic pepper

2 tablespoons olive oil

1 each green pepper, cut into thin strips

 

While potatoes cook, toss beef with garlic pepper and heat oil in large skillet over high heat; add beef and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; saute 5 minutes. Add beef, toss until heated through. Seaon with salt.

 

5. Cheese Steaks:

with a topper of cheese and bright parsley-

2 pounds 1/2 -inch round steak, cut in 6 to 8 pieces

3 tablespoons fat

1 cup water

1/4 cup chopped onion

1/2 cup shredded sharp cheese

2 tablespoons chopped parsley (fresh)

 

Pound steak to 1/4 inch. combine 1/4 cup enriched flour, 1/2 teaspoon salt, 1/4 teaspoon garlic salt; dredge meat in this mixture. Brown slowly n hot fat. Add water and onion. Cover; simmer (don't boil) 1 hour or till tender. Sprinkle with cheese and parsley. Cover; cook 2 to 3 minutes or till cheese melts. Makes 6 to 8 servings.

 

6. Sweet Potato Pound Cake

 

The lowly sweet potato may be one of the most versatile items in God's creation. Here, it gives pound cake a beautiful color and a new flavor. Recipe from Virginia Strong.

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

16 tablespoons (2 sticks) butter, at room temperature, plus additional for the baking pan

2 cups sugar

4 large eggs

2 1/2 cups cooked, mashed and cooled sweet potatoes (see note) (about 2 1/2 pounds)

1 teaspoon vanilla extract

1 cup (4 ounces) chopped pecans

1/2 cup sweetened flaked coconut (optional)

Preheat the oven to 350 degrees. Generously butter a 10-cup tube or bundt pan.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.

Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.

Add the eggs, 1 at a time, beating well after each addition.

Add the sweet potatoes and mix until thoroughly combined.

Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition. The batter should be stiff.

Add the vanilla, pecans and, if desired, the coconut. Spoon the batter into the prepared pan.

Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.

Transfer the pan to a wire rack to cool for 15 minutes. Invert the cake onto a plate and remove. Set aside to cool completely.

Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size. Drain and mash.

Makes 16 servings.

Per serving: 450 calories, 19 g fat (9 g saturated fat, 38 percent calories from fat), 66 g carbohydrates, 86 mg cholesterol, 220 mg sodium, 6 g protein, 2 g fiber.

 

Z's Bread Pudding

 

Pray your guests will save a bite of this delicious bread pudding for you! Recipe from Zoe Marie Isaac Gadsen.

8 tablespoons (1 stick) butter, melted and cooled

4 large eggs

2 cups (1 pint) butter-pecan-flavored liquid coffee creamer

1 cup (1/2 pint) heavy (whipping) cream

2 teaspoons vanilla extract

3 tablespoons bourbon

1/8 teaspoon ground cinnamon

Dash ground nutmeg

6 cups French or Italian bread, cut into cubes

1/2 cup raisins

1/2 cup (2 ounces) chopped pecans

Preheat the oven to 350 degrees. Have ready an 8-by-12-inch or 9-by-13-inch baking dish.

In a large bowl, combine the butter, eggs, coffee creamer, cream, vanilla and bourbon and mix well. Add the cinnamon and nutmeg and mix well. Pour just enough of the mixture into the baking dish to cover the bottom; it should take about 1/3 of the mixture. Sprinkle about 1/3 of the bread cubes to form a layer and then sprinkle with about 1/3 of the raisins and 1/3 of the pecans. Repeat the layering process twice with the remaining ingredients.

Set aside for about 7 minutes to allow the bread mixture to soak up some of the liquid. Cover the pan with foil. Bake for 35 to 40 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top of the pudding. Set aside to cool slightly before serving. Serve with French vanilla, butter pecan or rum-raisin ice cream.

Makes 6 to 10 servings.

Per serving (based on 6): 750 calories, 52 g fat (21 g saturated fat, 62% calories from fat), 57 g carbohydrates, 241 mg cholesterol, 276 mg sodium, 9 g protein, 2 g dietary fiber.

 

Butterscotch Pie

 

A beautiful meringue-topped pie, this recipe is a favorite make-ahead dessert for church suppers. Adapted from "The Southern Cookbook of Fine Old Recipes."

1 cup brown sugar

1 tablespoon butter

1 large egg, separated

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon vanilla

1 (9-inch) piecrust, baked

1 large egg white

1 teaspoon sugar

Preheat the oven to 400 degrees. Combine the brown sugar, butter, egg yolk, and flour in a medium saucepan. Stir in the milk; mix well.

Place the saucepan over medium heat and cook mixture until thick, stirring constantly. Stir in the vanilla. Pour into the baked piecrust. Beat the egg white and the 1 teaspoon sugar in a medium bowl until stiff. Spoon over the pie filling. Bake the pie just until the egg white browns. Cool and refrigerate before serving. Makes 1 (9-inch) pie or 8 servings.

Per serving: 276 calories; 11 g fat (4 g saturated fat; 36 percent calories from fat); 41 g carbohydrates; 35 mg cholesterol; 178 mg sodium; 4 g protein; 0.4 g fiber.

 

Peanut Butter-Oat Bars

 

Who says healthy eating can't include sweets? Let the raves begin when you bring these fiber-filled bars to the meeting of the church administrative board. Recipe from Carol Martin.

 

2/3 cup butter or margarine

1 cup packed dark brown sugar

4 cups quick-cooking oatmeal

3 teaspoons vanilla

1/2 cup light corn syrup

1 cup chocolate chips

2/3 cup crunchy peanut butter

Preheat the oven to 350 degrees. Cream the butter and sugar in a large bowl. Add the oatmeal, vanilla, and corn syrup. Mix well.

Pat dough into a greased 13-by-9-inch baking pan.

Bake for 16 to 18 minutes.

While cooling slightly, melt chocolate chips and peanut butter in the top of a double boiler.

Spread on dough and cool thoroughly. Cut into bars.

Makes 16 servings.

Per serving: 343 calories; 18 g fat (8 g saturated fat; 47 percent calories from fat); 44 g carbohydrates; 23 mg cholesterol; 154 mg sodium; 6 g protein; 3 g fiber.

 

Banana Oatmeal Cookies

 

Serve this cookie without guilt. It is both delicious and nutritious!

2/3 cup butter or margarine, softened

2 large eggs

1 cup mashed bananas, divided

1 1/2 cups sifted all-purpose flour

1 cup sugar

1 teaspoon cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon nutmeg

Pinch of salt

1 1/2 cups rolled oats

Preheat the oven to 375 degrees. Combine the butter, eggs, and half the bananas in a large bowl. Beat until creamy.

Combine the flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl; mix well. Add to the creamed mixture. Fold in the oats and the remaining bananas, mixing well. Drop the mixture from a teaspoon onto a greased cookie sheet. Bake about 15 minutes or until lightly browned around edges.

Cool before storing.

Makes 4 dozen cookies.

Note: Adding 1/2 teaspoon banana extract gives additional flavor. Adding 1/2 cup chopped pecans gives additional texture.

Per serving: 71 calories; 3 g fat (2 g saturated fat; 38 percent calories from fat); 10 g carbohydrates; 16 mg cholesterol; 46 mg sodium; 1 g protein; 0.5 g fiber.

 

7. Quaker's Original 1955 Oatmeal Cookies

Appeared in July 27, 1994 edition of The Birmingham News.

 

2 cups Sifted flour

1/2 teaspoon Salt

1/2 teaspoon Baking powder

1 teaspoon Cinnamon

1/2 teaspoon Ground cloves

1 cup Crisco shortening

1 1/2 cups Brown sugar

2 Eggs -- beaten

2/3 cup Sour milk (Add lemon juice -- to regular milk)

1 1/3 cups Rolled oats

1 cup Raisins

1 cup Chopped nuts

 

Sift first five ingredients. Cream shortening and sugar; add eggs; beat until smooth. Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.) Stir in last three ingredients. Drop by teaspoonful onto greased cookie sheets. Bake at 350 degrees until golden.

 

 

8. NO-BAKE STRAWBERRY CHEESECAKE

McCalls Cooking School

 

GRAHAM-CRACKER CRUST

1 cup graham cracker crumbs

2 tablespoons sugar

1/3 cup butter or margerine, melted

CHEESE FILLING

2 envelopes unflavored gelatine

3/4 cup sugar

1/4 teaspoon salt

3 egg yolks

1 cup milk

3 8 oz. pkgs. cream cheese (at room temperature)

2 tablespoons grated lemon peel

2 tablespoons lemon juice

1 teaspoon vanilla extract

3 eggs whites(at room temperature)

1/4 cup sugar

1 cup sour cream

GLAZE

1/2 cup sugar

1 Tablespoon cornstarch

2 pints strawberries, washed and hulled

1/4 cup water

 

STEP 1

Make Graham-Cracker Crust.

In a small bowl, combine crumbs, 2T sugar and the

butter.

Mix well with fork.

Remove 1/4 cup.

With back of spoon, press rest of mixture on botton of

a 9 inch springform pan.

Refrigerate.

 

STEP 2

Make Filling.

In a small heavy saucepan, combine gelatine, 3/4 cup

sugar and the salt.

In a small bowl, with wire wisk, beat egg yolks with

the

milk until smooth.

Gradually stir in gelatine mixture, mix well.

Cook over medium heat, stirring until gelatine is

disolved and custard is thickened slightly (should

form coating on metal spoon)-about 5 minutes.

Remove from heat and cool 10 minutes.

In a large bowl, with electric mixer at medium speed,

beat cream cheese, lemon peel, lemon juice and vanilla

till smooth-3 minutes.

Slowly add cooled custard, beating at low speed just

to

blend.

 

STEP 3

Set in a bowl of ice water to chill, stirring

occasionally, until mixture mounds(partially set) when

lifted with spoon.

Meanwhile, at medium speed and using clean beaters,

beat egg whites till soft peaks form when beater is

slightly raised.

Gradually add 1/4 cup sugar, beating till stiff peaks

form.

Add beaten egg whites and sour cream to cheese

mixture. Beat at low speed just until smooth.

Turn into prepared pan spreading evenly.

 

STEP 4

Refrigerate until firm and well chilled-at least 4

hrs. or overnight.

 

Glaze

1 hour before serving:

In a small saucepan, combine sugar and cornstarch.

With fork crush 2 cups berries. Stir into sugar

mixture with 1/4 cup water.

Bring to boiling, stirring until thickened, and

translucent.

Strain and cool.

To serve, loosen side of pan with spatula, remove pan.

Arrange some of berries over cake.

Top with some of the glaze.

Sprinkle reserved crumbs around top edge.

Serve rest of berries in glaze.

SERVES 10-12

 

 

9. Souper Rice

Serves 4

 

1 can vegetable soup

1 1/2 soup cans water

1 cup long-grain rice

 

Place soup and water in a saucepan. Bring to a boil. Add rice, cover and reduce heat. Cook 20 to 25 minutes, or until rice is fluffy and soup is absorbed.

 

10. Applesauce Meatballs

 

1 1/2 lb Beef, ground

2 c corn flakes

1 egg -- slightly beaten

3 tb onion, dried minced

2/3 c applesauce

1 1/2 ts salt

1/8 ts pepper

10 1/2 oz tomato soup, canned, condensed

1/2 c water

 

Combine all ingredients except soup and water. Shape meatballs. Combine soup and water and pour over meatballs. Bake at 350 about 1 hour or until done.

 

 

 

11. Diner Chicken

 

3 chicken breasts, cooked and diced

1/2 cup celery, chopped

1/2 cup onion, chopped

1/4 cup green pepper, chopped

3 TBSP. vegetable oil

1/2 tsp. tarragon

1/4 tsp. lemon pepper

2 cloves garlic, minced

1 pint heavy cream

1 (8 oz.) pkg. cream cheese, softened

3/4 cup milk

1/4 cup freshly grated Parmesan cheese

Pasta

 

In a large saucepan, saute the celery, onion, and green pepper in vegetable oil. Add the tarragon, lemon pepper, and garlic. Simmer until veggies are tender. Add the heavy cream, cream cheese, milk, and chicken. Simmer until thoroughly heated, but do not bring to a boil. Sprinkle with Parmesan cheese, and serve over hot pasta.

 

Green Beans

 

3 cans (16 oz.) green beans

1 onion, diced

1/2 stick butter

2 tsp. basil

Salt and pepper to taste

 

Drain 1 can of green beans. Pour the 2 cans of green beans with the liquid and the 1 can of green beans that has been drained into a large saucepan. Add the diced onion. Bring to a boil, then simmer, covered, for at least 30 minutes. When you're ready to serve, drain the liquid from the hot green beans, toss with the butter, and add the basil, salt, and pepper. Stir it up well, and serve hot.

 

Peach Blueberry Cobbler

 

Filling:

2 cups sliced frozen peaches

1/2 cup sugar

4 tsp. quick-cooking tapioca

2 tsp. lemon juice

1 cup frozen blueberries

Nutmeg

 

Cobbler:

1 cup all-purpose flour

2 TBSP. sugar

1-1/2 tsp. baking powder

1/8 tsp. salt

1 tsp. freshly grated lemon rind

1/4 cup butter

1/2 cup cream or evaporated milk

 

Combine peaches, sugar, tapioca, and lemon juice in 1-1/2 qt. baking dish (I use a 9X13 glass baking dish). Sprinkle blueberries on top. Microwave on high for 3 minutes, then stir. Microwave another minute or two until mixture bubbles and it is hot throughout. Sprinkle with nutmeg.

Meanwhile, mix flour, sugar, baking powder, salt, and lemon rind. Add butter, cutting it in with a pastry blender until mixture resembles cornmeal. Add milk or cream, stir until the dough is mixed and moistened. Drop by tablespoonsful over hot filling. Bake at 400 degrees for 25 to 30 minutes or until the top is golden brown. Serve warm with vanilla ice cream. It's good cold, too!

 

Although the cobbler sounds like a lot of steps, it's really easy and good.

I hope you all have a wonderful day, try to do something today, even if it's just a small gesture, to show your support and gratitude for someone in your life. I'm thankful for all of your postings and sharing---you make my life brighter!

 

Enjoy the day