Wednesday, May 29, 2013
Chicken Pot Pie
Servings:
6-8
6-8
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe) - Pepperidge Farm Puff Pastry
pinch of thyme, poultry seasoning and a bay leaf
Directions:
1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shells.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Hungarian Mushroom Soup
1 lb. fresh mushrooms, sliced
1 tsp. salt
from Vagabond Blues Café in Palmer, AK
2 cups chopped onions
4 Tbsp. butter
3 Tbsp. flour
1 cup milk (not skim)
1-2 tsp. dill
1 Tbsp. paprika
1 Tbsp. soy sauce1 tsp. salt
2 cups stock or broth
1 tsp. fresh lemon juice
¼ cup chopped parsley
½ cup sour cream (optional)
Sauté onions in 2 Tbsp. butter. Salt lightly. A few minutes later add mushrooms, ½ cup stock or broth, soy sauce, paprika and dill. Cover and simmer on low for 15 minutes. Melt remaining butter (2 Tbsp.) in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk. Cook, stirring frequently, over low heat for 10 minutes, until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 15 minutes.
Just before serving, add salt and pepper, lemon juice and sour cream (optional). Garnish with parsley.
Serves 4-6. Enjoy!!!
from Vagabond Blues Café in Palmer, AK
Cornbread Dressing
1 single recipe cornbread prepared and baked as per the package.
"Martha White", white cornbread mix. On the box it says Ballard Old South recipe and she bought it at Walmart. If you can't find this use a white cornbread mix with little or no added sugar. Just follow the recipe on the box and bake the cornbread.
1 medium onion chopped
1/2 green bell pepper finely chopped
1 rib of celery finely chopped
Cook this with one stick of butter over low heat till vegetables become transparent.
Add two cans of Cream of Chicken soup
Mix and heat slightly and then turn off heat. Just want to mix good and the heat helps to do this.
Crumple up the cornbread and add to the above mixture. Mix all ingredients well.
You may need to add some water, up to a 1/4 cup, if it LOOKS to dry. Most of the time (98%) she has too add some water.
Put in a baking dish and can be made ahead of time and stored in the refrigerator till ready to bake. It also freezes well and Kathy has done this many times with no problem.
Bake at 350 F for 30 - 35 minutes. Stir halfway through the cooking and make sure you "wipe" the edges of the baking pan. Serves 6-8 people.
Wild Rice Salad
6 cups water
12 oz wild rice (I use 1 box Uncle Ben's and 6 oz of brown rice to mix it up)
1 tsp salt
------------
3/4 C dried cranberries (I mix Craisins and golden raisins)
1 Cup chopped fresh parsely
3/4 C toasted chopped pecans (I mix walnuts, pecans and pine nuts)
4 chopped scallions or green onions
1 C diced yellow tomatoe or grape tomatoes halved
1/2 Cup raspberry vinagrette
salt, pepper & olive oil to taste
Take the first 3 ingredients and cook the rice (brown rice takes longer to cook than white rice). Allow the rice to cool and mix it with the remaining ingredients.
12 oz wild rice (I use 1 box Uncle Ben's and 6 oz of brown rice to mix it up)
1 tsp salt
------------
3/4 C dried cranberries (I mix Craisins and golden raisins)
1 Cup chopped fresh parsely
3/4 C toasted chopped pecans (I mix walnuts, pecans and pine nuts)
4 chopped scallions or green onions
1 C diced yellow tomatoe or grape tomatoes halved
1/2 Cup raspberry vinagrette
salt, pepper & olive oil to taste
Take the first 3 ingredients and cook the rice (brown rice takes longer to cook than white rice). Allow the rice to cool and mix it with the remaining ingredients.
Tuesday, May 28, 2013
Zucchini-Carrot Cupcakes
Here's the basic recipe:
3/4 C sugar
1/3 C Br sugar
1/4 C molasses
3/4 C oil
2 eggs
2 C flour
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 T cinnamon
1/4 t nutmeg
1 1/2 C shredded zucchini
1/2 C shredded carrots
3/4 C walnuts
Bake 350 for 25 min for muffins (or 55 min for a loaf)
My variations may make your head spin, but I really never make it the way the basic recipe goes... It actually tastes best as is, but I pile on more healthy substitutions that really don't make it taste better... it just makes it healthier...
-I take out 1 tablespoon each out of the sugars
-I substitute unsweetened applesauce for most of the oil (1/2 C apple sauce + 1/4C oil)
-I use only 1C white flour and make a combo of whole wheat, rye, spelt, and soy flour to make the other cup
-I also add 1/4 C oatmeal and a couple tablespoons each of wheat germ and ground flaxseed meal
- I increase the cinnamon to 1 1/2 Tablespoons (cinnamon=good!)
-I add a handful of raisins and cut up dried figs
-The molasses isn't necessary (I only buy it for this recipe) so you can just skip it or up the br sugar a bit or use 1-2T honey
I don't have an exact recipe for the frosting. But here's a ballpark...
1/2 package cream cheese
1T honey
2T powder sugar
1 small carton of whipping cream
I whip the cream cheese with a mixer, then add the honey and powdered sugar. In another bowl, I whip the cream until it looks like whipped cream. I put the cream cheese mix into the whipped cream and mix it together.
Happy baking!
-Theresa
3/4 C sugar
1/3 C Br sugar
1/4 C molasses
3/4 C oil
2 eggs
2 C flour
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 T cinnamon
1/4 t nutmeg
1 1/2 C shredded zucchini
1/2 C shredded carrots
3/4 C walnuts
Bake 350 for 25 min for muffins (or 55 min for a loaf)
My variations may make your head spin, but I really never make it the way the basic recipe goes... It actually tastes best as is, but I pile on more healthy substitutions that really don't make it taste better... it just makes it healthier...
-I take out 1 tablespoon each out of the sugars
-I substitute unsweetened applesauce for most of the oil (1/2 C apple sauce + 1/4C oil)
-I use only 1C white flour and make a combo of whole wheat, rye, spelt, and soy flour to make the other cup
-I also add 1/4 C oatmeal and a couple tablespoons each of wheat germ and ground flaxseed meal
- I increase the cinnamon to 1 1/2 Tablespoons (cinnamon=good!)
-I add a handful of raisins and cut up dried figs
-The molasses isn't necessary (I only buy it for this recipe) so you can just skip it or up the br sugar a bit or use 1-2T honey
I don't have an exact recipe for the frosting. But here's a ballpark...
1/2 package cream cheese
1T honey
2T powder sugar
1 small carton of whipping cream
I whip the cream cheese with a mixer, then add the honey and powdered sugar. In another bowl, I whip the cream until it looks like whipped cream. I put the cream cheese mix into the whipped cream and mix it together.
Happy baking!
-Theresa
Soft Batch Christmas Cookies (Cut-Outs)
5 cups of flour
2 tsp. of baking powder
1 tsp. of baking soda
1 cup of margarine (at room temperature)
2 cups of sugar
2 eggs
1 tsp. of vanilla
1/2 tsp. of salt
1 cup of sour cream
Mix together flour, baking powder, baking soda, and salt. Set aside. Cream together margarine and sugar. Add eggs and vanilla - beat well. Add flour mixture and sour cream alternately. Refrigerate overnight. Roll dough to ¼" and cut out (they will rise to double the size). Bake at 400° for 8-10 minutes. Frost and decorate as desired.
Yield: 7 dozen (small to medium cut-outs)
2 tsp. of baking powder
1 tsp. of baking soda
1 cup of margarine (at room temperature)
2 cups of sugar
2 eggs
1 tsp. of vanilla
1/2 tsp. of salt
1 cup of sour cream
Mix together flour, baking powder, baking soda, and salt. Set aside. Cream together margarine and sugar. Add eggs and vanilla - beat well. Add flour mixture and sour cream alternately. Refrigerate overnight. Roll dough to ¼" and cut out (they will rise to double the size). Bake at 400° for 8-10 minutes. Frost and decorate as desired.
Yield: 7 dozen (small to medium cut-outs)
Carolina Vinegar Barbeque Sauce
1 cup white vinegar
1 cup apple cider vinegar
1/2 cup brown sugar, packed
1 tsp cayenne pepper
1 tbsp red pepper flakes
1 tsp salt
1 tsp pepper, ground
Mix together and heat until sugar dissolves (don’t breathe the fumes). Let cool and store for 24 hours.
1 cup apple cider vinegar
1/2 cup brown sugar, packed
1 tsp cayenne pepper
1 tbsp red pepper flakes
1 tsp salt
1 tsp pepper, ground
Mix together and heat until sugar dissolves (don’t breathe the fumes). Let cool and store for 24 hours.
Pork Dry Rub
1/4 cup cumin
1/4 cup brown sugar
1/2 cup paprika
1/4 cup chili powder
1 tbsp cayenne powder
1/4 cup salt
1/4 cup black pepper, ground
1 tsp onion powder
1 tsp garlic
Mix together.
1/4 cup brown sugar
1/2 cup paprika
1/4 cup chili powder
1 tbsp cayenne powder
1/4 cup salt
1/4 cup black pepper, ground
1 tsp onion powder
1 tsp garlic
Mix together.
Carolina Pulled Pork
3-5 lbs. pork butt
2 tbsp vegetable oil
2 cups dry rub
Carolina vinegar barbecue sauce
Day 1. Rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Make the Carolina vinegar barbecue sauce.
Day 2. Remove the pork from the refrigerator and allow to rest at room temperature for an hour. Preheat oven to 325F. Heat oil in a large frying pan and sear the pork on high heat on all sides (a few minutes each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.
2 tbsp vegetable oil
2 cups dry rub
Carolina vinegar barbecue sauce
Day 1. Rub pork with dry rub. Place in a baking dish and cover with plastic. Refrigerate overnight or at least 8 hours. Make the Carolina vinegar barbecue sauce.
Day 2. Remove the pork from the refrigerator and allow to rest at room temperature for an hour. Preheat oven to 325F. Heat oil in a large frying pan and sear the pork on high heat on all sides (a few minutes each side). Place pork in a baking dish lined with foil. Cover with foil and bake for four hours. Remove from oven and remove fat and connective tissue and any bone. Shred the meat with forks. Pour desired amount of sauce over the pork and serve hot.
Chocolate Mousse
2 eggs
2 egg yolks
6 squares semi-sweet chocolate, melted and slightly cooled
2 tsp. vanilla
Pinch of salt
1/2 cup whipping cream
Beat eggs, yolks and salt with mixer until fluffy. Add chocolate and beat until well blended. Add cream and vanilla and beat until mixture is smooth and mounds. Spoon into 4 dessert dishes. Garnish with whipped cream.
From: Kathy McFarland
2 egg yolks
6 squares semi-sweet chocolate, melted and slightly cooled
2 tsp. vanilla
Pinch of salt
1/2 cup whipping cream
Beat eggs, yolks and salt with mixer until fluffy. Add chocolate and beat until well blended. Add cream and vanilla and beat until mixture is smooth and mounds. Spoon into 4 dessert dishes. Garnish with whipped cream.
From: Kathy McFarland
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