4 Tbs. butter
1 Tb. chopped onion
2 Tbs. chopped sweet red peppers
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
Dash of mace
1 1/2 c. milk
2 tsp. lemon juice
1/4 tsp Worchestersire sauce
2 eggs, beaten
1 lb. back fin crabmeat
In a saucepan, melt butter. Add green peppers and onions.
Cook about 5 minutes.
Add flour, salt, pepper, and mace. Cook about one minute.
Add milk. Stir continuously until mixture thickens.
Remove from heat and add lemon juice, worchestershire sauce,
eggs and crabmeat. Spoon into baking dish or shells.
Sprinkle with paprika.
Bake in a 350 degree oven. For the shells, about 20 minutes.
For the baking dish, a little longer.
Saturday, February 05, 2005
Friday, February 04, 2005
Ice cream fudge sauce
This is my Nana's recipe.
To date I have never tasted any better.
And you really don't need the ice cream.
Nor do you need to warm it up.
Many times I eat it cold right from the jar.
It makes a great homemade Christmas gift.
2 squares unsweetened baking chocolate
Approximately 1 Tb. butter
3/4 c. sugar
1/4 c. cocoa
1 (5 oz.) can evaporated milk
Pinch of salt
1/2 tsp. vanilla
Melt chocolate with a lump of butter.
Add sugar, cocoa, evaporated milk, salt and vanilla.
Stir over low heat until thick.
Yields: 1 jar
To date I have never tasted any better.
And you really don't need the ice cream.
Nor do you need to warm it up.
Many times I eat it cold right from the jar.
It makes a great homemade Christmas gift.
2 squares unsweetened baking chocolate
Approximately 1 Tb. butter
3/4 c. sugar
1/4 c. cocoa
1 (5 oz.) can evaporated milk
Pinch of salt
1/2 tsp. vanilla
Melt chocolate with a lump of butter.
Add sugar, cocoa, evaporated milk, salt and vanilla.
Stir over low heat until thick.
Yields: 1 jar
Wednesday, February 02, 2005
Chocolate Raspberry Almond Torte
1/2 c. blanched almonds
2 oz. unsweetened chocolate
2 Tb. unsalted butter
2 large eggs
1 c. sugar
1 Tb. framboise or raspberry brandy
3/4 c. all purpose flour
1 tsp. double acting baking powder
1/4 tsp. salt
1 c. raspberries, plus additional for garnish.
Glaze:
1/3 c. seedless raspberry jam
1 Tb. sugar
Ganache:
1/4 c. heavy cream
6 oz. fine quality bittersweet chocolate, chopped
Lemon leaves for garnish (from florist)
In a processor, blend the almonds for 5 minutes
scraping the bowl occasionally until they reach the
consistency of a nut butter. Reserve.
In a bowl set over bareyy simmering water,
melt the chocolate, stirring occasionally
and remove bowl from heat.
In a large bowl of an electric mixer,
beat eggs until pale. Add sugar gradually,
beating until mixture is very thick and pale.
Beat in chocolate mixture, framboise and almond butter
until well blended. Into the same bowl, sift flour,
baking powder and salt. Beat until combined well.
Gently fold in 1 cup of raspberries.
Turn mixture into a well buttered 8 1/2" spingform pan,
and spread smooth.
Bake in the center of a pre heated 350 degree oven
for 40-45 minutes or until skewer comes out clean.
Cool on rack and than remove side the of the pan.
Glaze:
In a small heavy saucepan, combine the jam and sugar
and bring to a boil. Boil and stir for 3 minutes.
Invert the torte onto the rack and remove the bottom
of the pan. Spread the glaze on the top and sides.
Let stand and cool for 2 hours at room temperature
or 30 minutes chilled until glaze sets. This can be
done one day in advance.
Ganache:
In a small heavy saucepan, bring cream to a boil.
Remove pan from heat and add chocolate. Stir ganache
until smooth and let cool for 3 minutes.
Pour ganache over torte, smoothing with a spatula and
let excess drip down the sides. Let the torte stand
for 1 hour until the ganache is set.
Transfer to a plate and garnish.
2 oz. unsweetened chocolate
2 Tb. unsalted butter
2 large eggs
1 c. sugar
1 Tb. framboise or raspberry brandy
3/4 c. all purpose flour
1 tsp. double acting baking powder
1/4 tsp. salt
1 c. raspberries, plus additional for garnish.
Glaze:
1/3 c. seedless raspberry jam
1 Tb. sugar
Ganache:
1/4 c. heavy cream
6 oz. fine quality bittersweet chocolate, chopped
Lemon leaves for garnish (from florist)
In a processor, blend the almonds for 5 minutes
scraping the bowl occasionally until they reach the
consistency of a nut butter. Reserve.
In a bowl set over bareyy simmering water,
melt the chocolate, stirring occasionally
and remove bowl from heat.
In a large bowl of an electric mixer,
beat eggs until pale. Add sugar gradually,
beating until mixture is very thick and pale.
Beat in chocolate mixture, framboise and almond butter
until well blended. Into the same bowl, sift flour,
baking powder and salt. Beat until combined well.
Gently fold in 1 cup of raspberries.
Turn mixture into a well buttered 8 1/2" spingform pan,
and spread smooth.
Bake in the center of a pre heated 350 degree oven
for 40-45 minutes or until skewer comes out clean.
Cool on rack and than remove side the of the pan.
Glaze:
In a small heavy saucepan, combine the jam and sugar
and bring to a boil. Boil and stir for 3 minutes.
Invert the torte onto the rack and remove the bottom
of the pan. Spread the glaze on the top and sides.
Let stand and cool for 2 hours at room temperature
or 30 minutes chilled until glaze sets. This can be
done one day in advance.
Ganache:
In a small heavy saucepan, bring cream to a boil.
Remove pan from heat and add chocolate. Stir ganache
until smooth and let cool for 3 minutes.
Pour ganache over torte, smoothing with a spatula and
let excess drip down the sides. Let the torte stand
for 1 hour until the ganache is set.
Transfer to a plate and garnish.
Sunday, January 30, 2005
English to Metric Conversions
For anyone interested or who needs to convert measurements
from recipes, I found this site:
http://wwww.onlineconversions.com
from recipes, I found this site:
http://wwww.onlineconversions.com
Raspberry Chicken Salad
1 1/2 lbs. boneless chicken breasts
Safflower oil
2 cloves of crushed garlic
1 head red leaf lettuce coarsley chooped
1/2 c. virgin olive oil
1/3 c. red wine vinegar
2 tsp. ground ginger
2 tsp. honey
Salt and pepper to taste
1 cu. freah raspberries
1/2 c. slivered almonds
2 Tb. poppy seeds
Preheat grill to to medium heat.
Brush chicken with oil and rub in garlic.
Grill chicken on both sides, 10 minutes per inch.
Arrange lettuce on a serving platter.
Cut chicken into 2" wide strips; place on lettuce.
Combine olive oil, vinegar, ginger, honey, salt and pepper.
Crush half the raspberries into the mixture, mix thoroughly.
Pour over chicken.
Top with remaining raspberries, almonds and poppy seeds.
Serves 4.
Safflower oil
2 cloves of crushed garlic
1 head red leaf lettuce coarsley chooped
1/2 c. virgin olive oil
1/3 c. red wine vinegar
2 tsp. ground ginger
2 tsp. honey
Salt and pepper to taste
1 cu. freah raspberries
1/2 c. slivered almonds
2 Tb. poppy seeds
Preheat grill to to medium heat.
Brush chicken with oil and rub in garlic.
Grill chicken on both sides, 10 minutes per inch.
Arrange lettuce on a serving platter.
Cut chicken into 2" wide strips; place on lettuce.
Combine olive oil, vinegar, ginger, honey, salt and pepper.
Crush half the raspberries into the mixture, mix thoroughly.
Pour over chicken.
Top with remaining raspberries, almonds and poppy seeds.
Serves 4.
Apple and Pear Crisp
2 red apples, peeled, cored and sliced thin
2 Barlett pears peeled, cored and sliced thin
1 1/4 tsp. cinnamon, divided
3 tsp.. sugar, divided
2/3 c. each flour and light brown sugar
4 Tb. butter, melted
1 c. whipping cream
Toss fruit with 1/4 tsp. and 1 tsp. sugar.
Stir brown sugar, 1/2 tsp. cinnamon and flour with a fork.
Add butter and stir.
Butter a 8 - 9" baking dish and layer
half of the apples and pears on the bottom.
Sprinkle 1/3 of the flour topping over the fruit.
Repeat with remaining fruit and topping.
Bake at 350 degrees. for 35-40 minutes..
Whip cream. When it begins to stiffen, add remaining
cinnamon and sugar.
Spoon the crisp into dessert dishes and top with the
whipped cream.
2 Barlett pears peeled, cored and sliced thin
1 1/4 tsp. cinnamon, divided
3 tsp.. sugar, divided
2/3 c. each flour and light brown sugar
4 Tb. butter, melted
1 c. whipping cream
Toss fruit with 1/4 tsp. and 1 tsp. sugar.
Stir brown sugar, 1/2 tsp. cinnamon and flour with a fork.
Add butter and stir.
Butter a 8 - 9" baking dish and layer
half of the apples and pears on the bottom.
Sprinkle 1/3 of the flour topping over the fruit.
Repeat with remaining fruit and topping.
Bake at 350 degrees. for 35-40 minutes..
Whip cream. When it begins to stiffen, add remaining
cinnamon and sugar.
Spoon the crisp into dessert dishes and top with the
whipped cream.
Roasted Butternut Squash Soup
1 small butternut squash (1 1/4 lb.), peeled, seeded
and cut into 1" pieces.
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 yellow squash (1/1/4 lb.) cut into 1" pieces
1/4 c. onion, finely chopped
1 1/2 tsp. pumpkin pie spice*
1 tb. tomato paste
2 cans (14 1/2 oz. each) vegetable or chicken broth
1/2 c. heavy dream
Pumpkin seeds (optional)
Heat oven to 450 degrees. Toss butternut squash with 1 Tb. oil,
1/4 tsp. salt and 1/8 tsp. pepper.
Place on a single layer on a large baking sheet.
Roast, turning once, for 15 minutes.
Toss yellow squash with remaining oil, salt and pepper.
Add to baking sheet with butternut squash.
Continue roasting for 20 minutes.
In a large saucepan over medium heat,
cook pumpkin pie spice for about 1 minute, stirring constantly.
Stir in tomato paste and cook 1 minute more.
Add roasted squash and broth.
Bring to a boil then reduce heat to low and simmer for 20 minutes.
Stir in cream. Remove from heat.
Puree soup with an immersion blender.
Heat gently to warm through.
Season with additional salt and pepper to taste.
Garnish with toasted pumpkin seeds and sour cream, if desired.
To make your own pumpkin pie spice, combine 1 teaspoon cinnamon,
1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg. Add a pinch
of ground cloves.
and cut into 1" pieces.
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 yellow squash (1/1/4 lb.) cut into 1" pieces
1/4 c. onion, finely chopped
1 1/2 tsp. pumpkin pie spice*
1 tb. tomato paste
2 cans (14 1/2 oz. each) vegetable or chicken broth
1/2 c. heavy dream
Pumpkin seeds (optional)
Heat oven to 450 degrees. Toss butternut squash with 1 Tb. oil,
1/4 tsp. salt and 1/8 tsp. pepper.
Place on a single layer on a large baking sheet.
Roast, turning once, for 15 minutes.
Toss yellow squash with remaining oil, salt and pepper.
Add to baking sheet with butternut squash.
Continue roasting for 20 minutes.
In a large saucepan over medium heat,
cook pumpkin pie spice for about 1 minute, stirring constantly.
Stir in tomato paste and cook 1 minute more.
Add roasted squash and broth.
Bring to a boil then reduce heat to low and simmer for 20 minutes.
Stir in cream. Remove from heat.
Puree soup with an immersion blender.
Heat gently to warm through.
Season with additional salt and pepper to taste.
Garnish with toasted pumpkin seeds and sour cream, if desired.
To make your own pumpkin pie spice, combine 1 teaspoon cinnamon,
1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg. Add a pinch
of ground cloves.
Saturday, January 29, 2005
Philadelphia "Hoagie/Grinder" Sandwich
Here is the OTHER famous Philadelphia sandwich:
BASICS:
"Hoagie" rolls (submarine sandwich rolls)
Vegetable oil
Shredded lettuce
Sliced tomatoes (thin)
Sliced white onions
Oregano
Salt and pepper
(See optional additions below)
Slice roll lengthwise but do not cut all the way through.
Drizzle both sides of the open roll with oil.*
Place about 4 oz. of meat or meat filling of your choice (turkey, roast beef, ham, tuna or chicken salad, cheesesteak, plain steak, pizza steak, just cheese, etc.)on the roll.
Next, if desired, place about three slices of cheese of you choice on top of the meat.
Next, place three to four thin slices of tomatoes on top of the meat/cheese.
On top of the tomatoes, place sliced onions. Sprinkle oregano, salt and pepper on top of the onions. You may drizzle some oil on top to moisten the sandwich more.
This is the basic hoagie. A "Grinder" is the same, with another layer of cheese on top and baked at 350 degrees or broiled in an oven until the cheese on top melts and/or is a little browned, and eaten warm.
* For turkey, roast beef or ham and cheese, mayonnaise maybe subsituted for the oil on the bread. It's a matter of choice, but oil is the standard.
An "Italian Hoagie" is made with salami, genoa salami and cappiola ham.
An "American Hoagie" is made with bologna, salami and cappiola ham.
Additions of choice are sweet and hot peppers and pickles.
BASICS:
"Hoagie" rolls (submarine sandwich rolls)
Vegetable oil
Shredded lettuce
Sliced tomatoes (thin)
Sliced white onions
Oregano
Salt and pepper
(See optional additions below)
Slice roll lengthwise but do not cut all the way through.
Drizzle both sides of the open roll with oil.*
Place about 4 oz. of meat or meat filling of your choice (turkey, roast beef, ham, tuna or chicken salad, cheesesteak, plain steak, pizza steak, just cheese, etc.)on the roll.
Next, if desired, place about three slices of cheese of you choice on top of the meat.
Next, place three to four thin slices of tomatoes on top of the meat/cheese.
On top of the tomatoes, place sliced onions. Sprinkle oregano, salt and pepper on top of the onions. You may drizzle some oil on top to moisten the sandwich more.
This is the basic hoagie. A "Grinder" is the same, with another layer of cheese on top and baked at 350 degrees or broiled in an oven until the cheese on top melts and/or is a little browned, and eaten warm.
* For turkey, roast beef or ham and cheese, mayonnaise maybe subsituted for the oil on the bread. It's a matter of choice, but oil is the standard.
An "Italian Hoagie" is made with salami, genoa salami and cappiola ham.
An "American Hoagie" is made with bologna, salami and cappiola ham.
Additions of choice are sweet and hot peppers and pickles.
Philadelphia Cheese Steak
If you have ever been to the City of Brotherly Love,
(not applicable to sports fans, we are so passionate
about sports and winning that we boo our own teams when needed.
We are famous for belting opposing footballs teams with snowballs!)
"Philly" is famous for its Cheesesteak sandwiches.
As we should be.
There IS no greater sandwich.
It is hard to find one in another city, even if a place
advertises that it can make them. They are never the same.
But you can! Here is how to do it!
First you need what we call "Hoagie" rolls.
(Hoagies are the OTHER Philly sandwich. Recipe to follow).
In your part of the country, this is a submarine sandwich roll.
Slice the roll lengthwise but do NOT cut it all the way through.
Next, saute some sliced onions in oil until translucent. Set aside.
In the same pan or grill pan, start frying "Steak 'Ums" sliced
beef steaks or sirloin steak, sliced super thin (1/16" thick or less,
I mean paper thin). Cut the steak up with two knives into bite size
pieces as it is frying.
Also, as it is frying, add the fried onions.
When the meat is cooked, a minute or two, shape the meat to fit
the roll, place American cheese slices (or the the cheese of your choice
but American is standard)on top to melt. You can turn the heat off
at this point.
When the cheese melts, place the opened roll face down on top
the cheesesteak. With a spatula underneath the length of the
sandwich, flip it over and off the grill.
Usually served with ketchup, but experiment with other toppings of your choice.
Can also be made into a hoagie.
A pizzasteak is a steak sandwich (simply no cheese)
with marinara sauce and mozzarella cheese. Add a little sauce to the meat
when it is done, then add the cheese.
(not applicable to sports fans, we are so passionate
about sports and winning that we boo our own teams when needed.
We are famous for belting opposing footballs teams with snowballs!)
"Philly" is famous for its Cheesesteak sandwiches.
As we should be.
There IS no greater sandwich.
It is hard to find one in another city, even if a place
advertises that it can make them. They are never the same.
But you can! Here is how to do it!
First you need what we call "Hoagie" rolls.
(Hoagies are the OTHER Philly sandwich. Recipe to follow).
In your part of the country, this is a submarine sandwich roll.
Slice the roll lengthwise but do NOT cut it all the way through.
Next, saute some sliced onions in oil until translucent. Set aside.
In the same pan or grill pan, start frying "Steak 'Ums" sliced
beef steaks or sirloin steak, sliced super thin (1/16" thick or less,
I mean paper thin). Cut the steak up with two knives into bite size
pieces as it is frying.
Also, as it is frying, add the fried onions.
When the meat is cooked, a minute or two, shape the meat to fit
the roll, place American cheese slices (or the the cheese of your choice
but American is standard)on top to melt. You can turn the heat off
at this point.
When the cheese melts, place the opened roll face down on top
the cheesesteak. With a spatula underneath the length of the
sandwich, flip it over and off the grill.
Usually served with ketchup, but experiment with other toppings of your choice.
Can also be made into a hoagie.
A pizzasteak is a steak sandwich (simply no cheese)
with marinara sauce and mozzarella cheese. Add a little sauce to the meat
when it is done, then add the cheese.
Wednesday, January 26, 2005
Cranberry Walnut Tart
Tart Shell:
1 c. unsifted all flour
1/3. c. sugar
Pinch of salt
5 Tbs. unsalted butter
1 large egg, lightly beaten
1/2 Tb. water
Tart Filling:
1/2 c. sugar
1/2 c. light corn syrup
2 large eggs, lightly beaten
2 Tbs. butter, melted
1/2 tsp. grated orange rind
1 c. walnut halves
1 c. fresh or frozen cranberries
Prepare Tart Shell:
In a large bowl combine flour, sugar and salt.
With a pastry blender or two knives, cut in the butter
until the mixture resembles coarse crumbs.
Add egg and water and stir lightly with a fork
until the mixture forms a ball.
Wrap and refrigerate for 1 hour.
Heat oven to 375 degrees. With floured fingers,
pat chilled pastry into a 9 inch fluted tart pan
with a removable bottom.
(I use a regular pie plate, for I found that it
is too hard to get this out of a fluted pan)
Line the pastry shell with aluminum foil
and fill with pie weights. Bake for 10 minutes.
Remove foil and weights. Bake for 5 minutes longer.
Prepare Tart Filling:
In a large bowl, combine sugar, corn syrup, eggs,
butter and orange rind. Place cranberries and walnuts
in the bottom of the baked shell. Pour sugar mixture over
the cranberries and walnuts.
Bake the tart for 25-30 minutes or until the crust is golden,
the filling is firm and the center is slightly soft.
Cool the tart on a wire rack and refrigerate until serving.
1 c. unsifted all flour
1/3. c. sugar
Pinch of salt
5 Tbs. unsalted butter
1 large egg, lightly beaten
1/2 Tb. water
Tart Filling:
1/2 c. sugar
1/2 c. light corn syrup
2 large eggs, lightly beaten
2 Tbs. butter, melted
1/2 tsp. grated orange rind
1 c. walnut halves
1 c. fresh or frozen cranberries
Prepare Tart Shell:
In a large bowl combine flour, sugar and salt.
With a pastry blender or two knives, cut in the butter
until the mixture resembles coarse crumbs.
Add egg and water and stir lightly with a fork
until the mixture forms a ball.
Wrap and refrigerate for 1 hour.
Heat oven to 375 degrees. With floured fingers,
pat chilled pastry into a 9 inch fluted tart pan
with a removable bottom.
(I use a regular pie plate, for I found that it
is too hard to get this out of a fluted pan)
Line the pastry shell with aluminum foil
and fill with pie weights. Bake for 10 minutes.
Remove foil and weights. Bake for 5 minutes longer.
Prepare Tart Filling:
In a large bowl, combine sugar, corn syrup, eggs,
butter and orange rind. Place cranberries and walnuts
in the bottom of the baked shell. Pour sugar mixture over
the cranberries and walnuts.
Bake the tart for 25-30 minutes or until the crust is golden,
the filling is firm and the center is slightly soft.
Cool the tart on a wire rack and refrigerate until serving.
Tuesday, January 25, 2005
Pecan Pound Cake
1 c. butter, melted
3 c. sugar
6 eggs
3 c. all purpose flour
1/4 tsp baking soda
1 c. sour cream
2-4 c. chopped pecans
Cream butter and sugar together until light.
Add eggs, one at a time, and flour alternately
with sour cream, beating well after each addition.
Dredge pecans in flour. Add to batter.
Spoon into greased and floured 10 inch tube pan or bundt pan.
Bake1- 1 1/2 hours at 300 degrees or until done,
Insert toothpick in center, If it comes out clean it is done.
Cool 15 minutes before remving from the pan.
3 c. sugar
6 eggs
3 c. all purpose flour
1/4 tsp baking soda
1 c. sour cream
2-4 c. chopped pecans
Cream butter and sugar together until light.
Add eggs, one at a time, and flour alternately
with sour cream, beating well after each addition.
Dredge pecans in flour. Add to batter.
Spoon into greased and floured 10 inch tube pan or bundt pan.
Bake1- 1 1/2 hours at 300 degrees or until done,
Insert toothpick in center, If it comes out clean it is done.
Cool 15 minutes before remving from the pan.
Sunday, January 23, 2005
Scottish Tablet
Found this site and recipe while surfing the net.
Sounds like it's very popular scottish sweet.
http://www.undiscoveredscotland.co.uk/usrecipes/scottishtablet/h aweet.
Sounds like it's very popular scottish sweet.
http://www.undiscoveredscotland.co.uk/usrecipes/scottishtablet/h aweet.
Thai Squash
1 (about 2 lbs.) spaghetti squash
2 Tb. corn oil
1/2 c. each julienned green and red pepper
1 c. julienned carrots
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
1 Tb. rice vinegar
1/4 c. roaste dpeanuts, chopped
Preheat oven to 350 degrees.
Prick squash with a fork and place in a baking pan.
Bake until tender about 1 1/2 hours.
When it has cooled, cut it open.
Discard seeds and fork off the flesh.
In a large skillet, heat the corn oil.
Add the peppers and carrots.
Stir fry over medium high heat for 2 minutes.
Add salt, sugar, pepper and squash.
Stir fry until hot.
Sprinkle on the rice vinegar and blend.
Put in a serving dish.
Place in a serving dish.
Sprinkle peanuts on top.
Yields 6-12 servings depending on the size of the spaghetti squash.
2 Tb. corn oil
1/2 c. each julienned green and red pepper
1 c. julienned carrots
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
1 Tb. rice vinegar
1/4 c. roaste dpeanuts, chopped
Preheat oven to 350 degrees.
Prick squash with a fork and place in a baking pan.
Bake until tender about 1 1/2 hours.
When it has cooled, cut it open.
Discard seeds and fork off the flesh.
In a large skillet, heat the corn oil.
Add the peppers and carrots.
Stir fry over medium high heat for 2 minutes.
Add salt, sugar, pepper and squash.
Stir fry until hot.
Sprinkle on the rice vinegar and blend.
Put in a serving dish.
Place in a serving dish.
Sprinkle peanuts on top.
Yields 6-12 servings depending on the size of the spaghetti squash.
Cream of Crab Soup
1/4 c. butter
1 can (13 3/4 oz) chicken broth
4 c. milk
1 (12 oz.) can evaporated milk
1/3 c. flour
1/4 tsp. pepper
Salt to taste
Old Bay seasoning to taste
1 lb. backfin or lump crabmeat
In a large saucepan melt butter.
Add chicken broth and flour, bring to a boil, stirring constatly until thickened.
Add milk and evaporated milk.
Bring to second boil, stirring constantly.
Do not allow mixture to continue boiling.
Add crabmeat, blend in.
Season with salt, pepper and Old Bay seasoning.
Yields 6 servings.
1 can (13 3/4 oz) chicken broth
4 c. milk
1 (12 oz.) can evaporated milk
1/3 c. flour
1/4 tsp. pepper
Salt to taste
Old Bay seasoning to taste
1 lb. backfin or lump crabmeat
In a large saucepan melt butter.
Add chicken broth and flour, bring to a boil, stirring constatly until thickened.
Add milk and evaporated milk.
Bring to second boil, stirring constantly.
Do not allow mixture to continue boiling.
Add crabmeat, blend in.
Season with salt, pepper and Old Bay seasoning.
Yields 6 servings.
Saturday, January 22, 2005
Apple Chutney
10 c. peeled, chopped green cooking apples
8 oz. chopped onion
2 each 16 oz. packages brown sugar
1 15 oz package dark seedless raisins
1/4 c. molasses
1 Tb. each salt and cinnamon
2 tsp. each ground cloves and ginger
In large pan mix all ingredients. Heat on high to a boil.
Reduce heat to medium and simmer, uncoverd, stirring often,
about 2 hours or until thick and dark.
Meanwhile prepare jars for processing.
Ladle hot mixture into jars, leaving 1/2 inch head space.
Close jars. Process in boiling water for 5 minutes.
Use tongs to remove jars from hot water. Cool.
Makes 2 pints.
8 oz. chopped onion
2 each 16 oz. packages brown sugar
1 15 oz package dark seedless raisins
1/4 c. molasses
1 Tb. each salt and cinnamon
2 tsp. each ground cloves and ginger
In large pan mix all ingredients. Heat on high to a boil.
Reduce heat to medium and simmer, uncoverd, stirring often,
about 2 hours or until thick and dark.
Meanwhile prepare jars for processing.
Ladle hot mixture into jars, leaving 1/2 inch head space.
Close jars. Process in boiling water for 5 minutes.
Use tongs to remove jars from hot water. Cool.
Makes 2 pints.
Curried Pate
2-3 oz. cream cheese
1 c. shredded sharp cheese
2 tsp. sherry
1/4 tsp. salt
1/4 tsp. curry powder
Mix together and form into a ball.
Chill to serve.
Place in a dish with an edge.
On top, pour 4 oz. chutney, 1/3 c. chopped red onions
or scallions. Serve with crackers.
1 c. shredded sharp cheese
2 tsp. sherry
1/4 tsp. salt
1/4 tsp. curry powder
Mix together and form into a ball.
Chill to serve.
Place in a dish with an edge.
On top, pour 4 oz. chutney, 1/3 c. chopped red onions
or scallions. Serve with crackers.
Oven Fried Chicken
A good friend gave me this recipe twenty-five years ago.
After making it for years I lost the recipe and lost touch
with the friend, so I am posting this to the best of my memory.
Measurements are approximate.
It was one of my favorites recipes for chicken.
Combine together in a small bowl:
1/4 to 1/2 c. flour
1/2 to 1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4. tsp. salt
1/8 tsp. pepper
1/8 tsp. savory
In another bowl combine:
1 beaten egg and 1/4 - 1/2 c. milk
In another bowl combine:
Crushed saltine crackers
Chopped fresh or dried parsley, about 1/4 cup.
Dredge chicken in flour mixture, then dip in egg mixture,
then roll in the cracker mixture to coat.
Bake in a shallow baking pan. Place a dab of butter on top of each piece.
Bake at 350 degrees for 40 to 45 minutes.
After making it for years I lost the recipe and lost touch
with the friend, so I am posting this to the best of my memory.
Measurements are approximate.
It was one of my favorites recipes for chicken.
Combine together in a small bowl:
1/4 to 1/2 c. flour
1/2 to 1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4. tsp. salt
1/8 tsp. pepper
1/8 tsp. savory
In another bowl combine:
1 beaten egg and 1/4 - 1/2 c. milk
In another bowl combine:
Crushed saltine crackers
Chopped fresh or dried parsley, about 1/4 cup.
Dredge chicken in flour mixture, then dip in egg mixture,
then roll in the cracker mixture to coat.
Bake in a shallow baking pan. Place a dab of butter on top of each piece.
Bake at 350 degrees for 40 to 45 minutes.
Friday, January 21, 2005
Veal or Chicken Saltimbucca
1 lb. veal or chicken cutlets, pound to very thin, about 1/4 inch
1 lb. fresh spinach
Minced garlic
Prosciutto, thinly sliced
Mozzarella cheese, shredded
1/4 stick butter
1/2 c. white wine
Saute garlic in a little bit of olive oil.
Cook down spinach. Add spinach to garlic.
Set aside and keep warm.
In another pan, coat the pan with olive oil, butter and white wine.
Saute veal or chicken with pepper, about 4 minutes on each side.
Place the ham on top.
Layer with cheese and melt the cheese.
Serve with spinach and remaining sauce on top.
This recipe was originally for veal, but I like it
with chicken also, much better that the recipe for
chicken saltimbucca below, for I am not a
parmesan cheese fan. So I have posted both.
1 lb. fresh spinach
Minced garlic
Prosciutto, thinly sliced
Mozzarella cheese, shredded
1/4 stick butter
1/2 c. white wine
Saute garlic in a little bit of olive oil.
Cook down spinach. Add spinach to garlic.
Set aside and keep warm.
In another pan, coat the pan with olive oil, butter and white wine.
Saute veal or chicken with pepper, about 4 minutes on each side.
Place the ham on top.
Layer with cheese and melt the cheese.
Serve with spinach and remaining sauce on top.
This recipe was originally for veal, but I like it
with chicken also, much better that the recipe for
chicken saltimbucca below, for I am not a
parmesan cheese fan. So I have posted both.
Wednesday, January 19, 2005
Stuffed Chicken Breast with Crabmeat
Preheat oven to 325 degrees
6 boneless chicken breasts
1 lb. crabmeat
1 egg
6 slices smoked ham
1 1/4 c. mayonnaise
2 Tb. mustard
2 T. lemon juice
Line chicken breasts on a foil lined cookie sheet.
Mix crabmeat with egg, tossing lightly.
Divide crabmeat into six portions.
Mound one portion of crab on top of each breast.
Cover each portion with a slice of ham.
Bake for 40 minutes.
Sauce:
Blend mayonnaise, mustard and lemon juice.
Cook over low heat, do not aloow to boil.
Spoon over baked breast at serving time.
6 boneless chicken breasts
1 lb. crabmeat
1 egg
6 slices smoked ham
1 1/4 c. mayonnaise
2 Tb. mustard
2 T. lemon juice
Line chicken breasts on a foil lined cookie sheet.
Mix crabmeat with egg, tossing lightly.
Divide crabmeat into six portions.
Mound one portion of crab on top of each breast.
Cover each portion with a slice of ham.
Bake for 40 minutes.
Sauce:
Blend mayonnaise, mustard and lemon juice.
Cook over low heat, do not aloow to boil.
Spoon over baked breast at serving time.
Tuesday, January 18, 2005
Fruit Stuffed Pork Chops
1/4 c. butter
1/3 c. chopped onion, 2 medium granny smith apples,
peeled and chopped.
1/3 c. raisins
2 slices of firm white bread torn into small pieces
(but try others)
1 egg, beaten
1/2 tsp. poultry seasoning
1/8 tsp. celery salt
Salt and pepper
4 ea. 1" thick blade end pork loin chops
Melt buttr in heavy medium saucepan over low heat.
Add onions and cook until translucent, stirring occasionally,
about 8 minutes. Remove from heat.
Mix in next 6 ingredients. Season with salt and pepper.
Preheat oven to 350 degrees.
Make a slit in each chop opposite the rib bone.
Cutan arc creating a wide pocket with a small opening.
Stuff and press to close. Place in a glass baking dish.
Bake until no longer pink, around 35 minutes.
1/3 c. chopped onion, 2 medium granny smith apples,
peeled and chopped.
1/3 c. raisins
2 slices of firm white bread torn into small pieces
(but try others)
1 egg, beaten
1/2 tsp. poultry seasoning
1/8 tsp. celery salt
Salt and pepper
4 ea. 1" thick blade end pork loin chops
Melt buttr in heavy medium saucepan over low heat.
Add onions and cook until translucent, stirring occasionally,
about 8 minutes. Remove from heat.
Mix in next 6 ingredients. Season with salt and pepper.
Preheat oven to 350 degrees.
Make a slit in each chop opposite the rib bone.
Cutan arc creating a wide pocket with a small opening.
Stuff and press to close. Place in a glass baking dish.
Bake until no longer pink, around 35 minutes.
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