April 2008 Archives
Fruit Whip
Stir together:
3/4 cup plus 2 Tbs sugar
1 tsp grated lemon zest
Pour into a bowl:
1/4 cup cold water
Sprinkle over the top, using a larger amount if the fruit is very juicy:
1 Tbs unflavored gelatin
Let stand 5 minutes, then stir in until the gelatin is dissolved
1/4 cup boiling water
Stir in the sugar mixture until dissolved. Add:
1 cup crushed or pureed fruit
3 Tbs fresh lemon juice
Place the bowl in a larger bowl of ice water and chill until the gelatin is the thickness of unbeaten egg whites. Whip or beat the mixture until froth. Whip until stiff peaks form:
4 egg whites
Whip the egg whites into the gelatin mixture until the mixture holds its shape.
Rinse a 1 qt mold with water and shake out the excess, then pour in the gelatin mixture. Refrigerate until set - about 4 hours.
Stir together:
3/4 cup plus 2 Tbs sugar
1 tsp grated lemon zest
Pour into a bowl:
1/4 cup cold water
Sprinkle over the top, using a larger amount if the fruit is very juicy:
1 Tbs unflavored gelatin
Let stand 5 minutes, then stir in until the gelatin is dissolved
1/4 cup boiling water
Stir in the sugar mixture until dissolved. Add:
1 cup crushed or pureed fruit
3 Tbs fresh lemon juice
Place the bowl in a larger bowl of ice water and chill until the gelatin is the thickness of unbeaten egg whites. Whip or beat the mixture until froth. Whip until stiff peaks form:
4 egg whites
Whip the egg whites into the gelatin mixture until the mixture holds its shape.
Rinse a 1 qt mold with water and shake out the excess, then pour in the gelatin mixture. Refrigerate until set - about 4 hours.
Picante Potato Pie
5 eggs
2-1/2 cups frozen shredded hashbrown potatoes
1 cup (4 ozs) shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
2/3 cup picante sauce
2 green onions, sliced
1/4 tsp salt
6 bacon strips, cooked and crumbled
Additional picante sauce, optional
In a bowl, beat eggs. Stir in the hashbrowns, cheeses, picante sauce, onions and salt. Pour into a greased 9 inch pie plate. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 deg for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with additional picante sauce if desired. Yield: 6 servings.
5 eggs
2-1/2 cups frozen shredded hashbrown potatoes
1 cup (4 ozs) shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
2/3 cup picante sauce
2 green onions, sliced
1/4 tsp salt
6 bacon strips, cooked and crumbled
Additional picante sauce, optional
In a bowl, beat eggs. Stir in the hashbrowns, cheeses, picante sauce, onions and salt. Pour into a greased 9 inch pie plate. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 deg for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with additional picante sauce if desired. Yield: 6 servings.
Baked Barbecued Chicken Broiler
2 broiler or fryer chickens (3.5-4 lbs each)
1 can (15 ozs) tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 Tbs molasses
1 Tbs Worcestershire sauce
1/2 tsp slt
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 deg for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 deg and juices run clear. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
2 broiler or fryer chickens (3.5-4 lbs each)
1 can (15 ozs) tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 Tbs molasses
1 Tbs Worcestershire sauce
1/2 tsp slt
Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 deg for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 deg and juices run clear. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
South Shore Pork Roast
1 boneless pork loin roast (3 to 3-1/2 lb)
1/4 cup butter or margarine
1 cup chopped onion
1 cup diced carrots
1 tsp paprika
3/4 cup chicken broth
2 Tbs all purpose flour
1/2 cup sour cream
1 Tbs minced fresh parsley
1/2 tsp salt
In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 deg for 1.5 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 to 170 deg.
Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 10-12 servings (3-1/3 cups gravy).
1 boneless pork loin roast (3 to 3-1/2 lb)
1/4 cup butter or margarine
1 cup chopped onion
1 cup diced carrots
1 tsp paprika
3/4 cup chicken broth
2 Tbs all purpose flour
1/2 cup sour cream
1 Tbs minced fresh parsley
1/2 tsp salt
In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 deg for 1.5 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 to 170 deg.
Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 10-12 servings (3-1/3 cups gravy).
Energy Bars
Preheat the oven to 350 Deg. Grease a 9 x 9 inch square baking pan lined with foil. Combine in a medium bowl:
1-1/2 cups packed dried fruit (apricots, pitted dates, raisins, figs, cherries, and/or cranberries)
1 cup old fashioned rolled oats
3/4 cup all purpose flour
1 cup packed dark brown sugar
1/2 cup chopped walnuts, pecans, hazelnuts, and/or almonds
1/4 tsp salt
3/4 tsp ground cinnamon
Add and stir until well blended:
3/4 cup (1-1/2 sticks) unsalted butter,melted
1-1/2 tsp vanilla
Press the mixture in to the pan. Bake until top is golden brown, 35 to 40 minutes. Cool in the pan on a rack.
Preheat the oven to 350 Deg. Grease a 9 x 9 inch square baking pan lined with foil. Combine in a medium bowl:
1-1/2 cups packed dried fruit (apricots, pitted dates, raisins, figs, cherries, and/or cranberries)
1 cup old fashioned rolled oats
3/4 cup all purpose flour
1 cup packed dark brown sugar
1/2 cup chopped walnuts, pecans, hazelnuts, and/or almonds
1/4 tsp salt
3/4 tsp ground cinnamon
Add and stir until well blended:
3/4 cup (1-1/2 sticks) unsalted butter,melted
1-1/2 tsp vanilla
Press the mixture in to the pan. Bake until top is golden brown, 35 to 40 minutes. Cool in the pan on a rack.
Preparing Asparagus
Before cooking asparagus, rinse thoroughly and snap off the stem ends where they become tough. You can simply bend the stalk until it snaps between the tough and tender sections. White asparagus must be peeled before cooking. Some also prefer to peel green asparagus, but it's not necessary. Starting just below the tip, strip off the skin with a vegetable peeler.
Asparagus Salad Supreme
2 lbs fresh asparagus, trimmed
1/2 lb fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp salt
1/8 tsp ground nutmeg
Additional walnuts, optional
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desired. Yield: 6 servings.
Before cooking asparagus, rinse thoroughly and snap off the stem ends where they become tough. You can simply bend the stalk until it snaps between the tough and tender sections. White asparagus must be peeled before cooking. Some also prefer to peel green asparagus, but it's not necessary. Starting just below the tip, strip off the skin with a vegetable peeler.
Asparagus Salad Supreme
2 lbs fresh asparagus, trimmed
1/2 lb fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp salt
1/8 tsp ground nutmeg
Additional walnuts, optional
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desired. Yield: 6 servings.
