REAL OR FICTION

Is this what we are buying?

Is this what we are buying?

 

Truth: There is such a thing as Genetically Modified Organisms better known as GMOs.

As I am reading Michael R. Hick’s book Season of the Harvest, the first in his Harvest Trilogy, I am becoming aware for the first time about GMOs. I do admit to living in my own cocoon and being unaware of many things. But, this book has me wondering, how many GMOs do I purchase? Are they labeled as such? Are they harmful or beneficial? How many ways could they kill off a human population? Such as the thoughts of a paranoid person, or are they thoughts of someone who is intelligent to want to know. Well, I want to know. The story so far sounds very plausible to me and I wonder just how much of the story is real. I’d love Mr. Hicks to do an interview for us some time to tell us about his research and how he really feels on this subject. Anyhow, I hit the internet to do some digging for us and here is what I’m learning. After reading this post, I hope you will let me know your feelings about GMOs and what your plan of action is regarding your feelings. Also, if you have any new information on the subject, please share with us.

 

gmo tomatoes

 

The first site I went to is the Non-GMO Project.org’s website. There is a wealth of information here. At the website I learned that most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale.

The article goes on to say that even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public.


The Non-GMO Project is a non-profit organization with a mission of protecting the non-GMO food supply and giving consumers an informed choice. Their strategy is to empower consumers to make change through the marketplace. If people stop buying GMOs, companies will stop using them and farmers will stop growing them.


In the U.S., GMOs are in as much as 80% of conventional processed food. 
Click here for a current list of GMO risk crops according to the Non-GMO Project.

(The above information came from http://www.nongmoproject.org/learn-more/ )

This reads very much like Mr. Hick’s book. So, on to more information. The National Library of Medicine’s website says that the following are potential benefits of genetically engineered foods:

  • More nutritious food

  • Tastier food

  • Disease- and drought-resistant plants that require fewer environmental resources (water, fertilizer, etc.)

  • Decreased use of pesticides

  • Increased supply of food with reduced cost and longer shelf life

  • Faster growing plants and animals

  • Food with more desirable traits, such as potatoes that absorb less fat when fried

  • Medicinal foods that could be used as vaccines or other medications

and that the potential risks are:

  • Modified plants or animals may have genetic changes that are unexpected and harmful.

  • Modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects.

  • Plants may be less resistant to some pests and more susceptible to others.

The site goes on to inform us that “The Food and Drug Administration (FDA) regulates production and labeling of genetically engineered foods, but that some people have raised concerns that the genes from one food that are inserted into another food may cause an allergic reaction. For instance, if peanut genes are in tomatoes, could someone with a peanut allergy react to tomatoes?”

(The above information can be found at http://www.nlm.nih.gov/medlineplus/ency/article/002432.htm )

Reading through the National Library of Medicine’s list, right away I see a conundrum – under befits they list decreased use of pesticides, but then they say that plants may be less resistant to some pests and more susceptible to others. Wouldn’t this lead to those dreaded super-resistant pests? Sounds like danger brewing to me. So, OK, we now have new allergies and super-resistant pests to worry about, no biggie, right? Let’s dig some more.

gmo farm

The Scientific American’s website says that

The bulk of the science on GM safety points in one direction. Take it from David Zilberman, a U.C. Berkeley agricultural and environmental economist and one of the few researchers considered credible by both agricultural chemical companies and their critics. He argues that the benefits of GM crops greatly outweigh the health risks, which so far remain theoretical. The use of GM crops “has lowered the price of food,” Zilberman says. “It has increased farmer safety by allowing them to use less pesticide. It has raised the output of corn, cotton and soy by 20 to 30 percent, allowing some people to survive who would not have without it. If it were more widely adopted around the world, the price [of food] would go lower, and fewer people would die of hunger.”

All of these are great points. It makes the debate sounds like the debate of drugs vs. their side effects. Put into that context it sounds normal and like there’s no problem. However, drugs list their side effects. So far I have seen no such labeling on our food. Have you?

The article further goes on to tell us , “The human race has been selectively breeding crops, thus altering plants’ genomes, for millennia. Ordinary wheat has long been strictly a human-engineered plant; it could not exist outside of farms, because its seeds do not scatter. For some 60 years scientists have been using “mutagenic” techniques to scramble the DNA of plants with radiation and chemicals, creating strains of wheat, rice, peanuts and pears that have become agricultural mainstays. The practice has inspired little objection from scientists or the public and has caused no known health problems.

The difference is that selective breeding or mutagenic techniques tend to result in large swaths of genes being swapped or altered. GM technology, in contrast, enables scientists to insert into a plant’s genome a single gene (or a few of them) from another species of plant or even from a bacterium, virus or animal. Supporters argue that this precision makes the technology much less likely to produce surprises. Most plant molecular biologists also say that in the highly unlikely case that an unexpected health threat emerged from a new GM plant, scientists would quickly identify and eliminate it. “

(http://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/ )

My question is, “Why take the risk?” I can see the desire for better food crops though and how else would we get them if not for GM? The article goes on for many pages, but I opted to stop here for now. To sum up…on one hand we have these delicious, beautiful, plentiful new varieties of our favorite foods. Who can complain, right? On the other hand these beauties can cause our bodies and our DNA havoc. It could even possibly wipe out the human race as we now know it through mutation and the law of survival of the fittest. Is that a good thing or a bad thing? Can we improve the human race or will we create Frankenstein type of monsters? I don’t think I’ll live long enough to know, but I worry about my grandchildren and great-grandchildren, etc. So to ignore this question is immoral, I think. Also, I worry that some ego-maniacal fanatic will get it in their head to take control of matters and genetically alter the food chain to wipe out vast sections of humanity. The new warfare.

What should we do?  Can I give up those pretty purple string beans I’ve been looking for?  What about all the different colored bell peppers and beets?  It is worth thinking about.

 

creamy fried confetti corn

Home Cookin Chapter: VEGETABLES

 

Creamy Fried Confetti Corn

==========================

One of our most popular corn side dishes, this corn casserole does

not disappoint. The sprinkle of bacon cuts the creamy richness of

the dish, making it easy for this casserole to pair with just

about anything.

 

Yield: Makes 6 to 8 servings

 

Source: Recipe from Southern Living via

http://www.myrecipes.com/recipe/creamy-fried-confetti-corn

 

 

Ingredients

 

 

8 bacon slices, chopped

4 cups fresh sweet corn kernels (about 8 ears)

1 medium-size white onion, chopped

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

1 (8-ounce) package cream cheese, cubed

1/2 cup half-and-half

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

 

.

Preparation

 

Cook chopped bacon in a large skillet until crisp; remove bacon,

and drain on paper towels, reserving 2 tablespoons drippings in

skillet. Set bacon aside.

 

Sauté corn, onion, and bell peppers in hot drippings in skillet

over medium-high heat 6 minutes or until tender. Add cream cheese

and half-and-half, stirring until cream cheese melts. Stir in

sugar, salt, and pepper. Top with bacon.

 

Note: JULY 2002 My Notes

 

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

051100038-01-corn-fritters-recipe_xlg

 

Home Cookin Chapter: VEGETABLES

 

Fresh Corn Fritters

===================

Yields about 26 bite-size fritters.

 

“Make the menu: A Southern Fourth of July BBQ

By Maryellen Driscoll from Fine Cooking

Issue 100

 

Try these as an appetizer, served with Charred Tomato Salsa, as a

side with grilled chicken or fish, or for breakfast with maple

syrup.”

 

Ingredients:

 

All-purpose flour cornmeal baking powder granulated sugar table

salt whole milk sour cream eggs

Sweet corn vegetable oil

4-1/2 oz. (1 cup) all-purpose flour

1/4 cup stone-ground yellow cornmeal

2 tsp. baking powder

1 tsp. sugar

1/2 tsp. table salt; more for sprinkling

1/2 cup whole milk

1/4 cup sour cream

2 large eggs

1 cup fresh corn kernels (from about 1 large or 2 small ears of

corn), coarsely chopped

1 to 1-1/2 cups vegetable oil

1 recipe Charred Tomato Salsa (optional)

 

.

In a medium bowl, stir the flour, cornmeal, baking powder, sugar,

and salt. In a small bowl, whisk the milk, sour cream, and eggs.

With a rubber spatula, gently stir the egg mixture into the flour

mixture until just blended. Stir in the corn. Let sit for 10 to 15

minutes.

 

Meanwhile, position a rack in the center of the oven and heat the

oven to 200°F.

 

Pour the oil into a small, heavy frying pan, preferably cast iron,

to a depth of 1/2 inch. Heat over medium heat until it’s hot

enough that a small dollop of batter sizzles when added.

 

With a spring-lever miniature ice cream scoop or a tablespoon,

scoop up a ball of the batter and gently release it into the hot

oil. Add three or four more balls of batter to the hot oil, taking

care not to crowd the pan.

 

Reduce the heat to medium low so that the fritters cook gently.

When golden brown on the bottom and barely cooked around the top

edge, after 1 to 2 minutes, use a slotted spatula to turn the

fritters and cook until golden on the bottom, 1 to 2 minutes

longer.

 

Transfer the fritters to a wire rack set over a baking sheet,

sprinkle generously with salt, and keep warm in the oven. Continue

to cook the remaining batter in small batches, adding more oil as

needed to maintain the 1/2-inch depth. Serve right away with the

salsa.

 

nutrition information (per serving): Calories (kcal): 70; Fat (g):

fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 1;

Protein (g): protein g 2; Monounsaturated Fat (g): 1.5;

Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1; Sodium

(mg): sodium mg 120; Cholesterol (mg): cholesterol mg 20; Fiber

(g): fiber g 1;

 

PHOTO: SCOTT PHILLIPS

 

Read more:

http://www.finecooking.com/recipes/fresh-corn-fritters.aspx#ixzz3O

OSrVQIM Follow us: @finecooking on Twitter | FineCooking on

Facebook

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

corn-hoe-cakes-2-399x602

 

Home Cookin Chapter: BLINTZES, CREPES, PANCAKES, ETC.

 

Southern Hoecakes

=================

PREP TIME: 10 mins

COOK TIME: 15 mins

TOTAL TIME: 25 mins

 

“Southern Hoecakes make a great, simple side dish. Get this

family-favorite recipe for Southern

Hoecakes.”

 

Serves: 8

 

INGREDIENTS:

 

1 cup flour, self-rising

1 cup buttermilk cornmeal, self-rising

1 cup fresh corn, cut off the cob

Pinch of salt

Pinch of pepper

1 tablespoon sugar

4 tablespoons butter, melted

1 cup buttermilk

1 egg

Butter for griddle

 

.

INSTRUCTIONS:

 

Mix together all ingredients except the butter for the griddle.

Place butter on the griddle over a low medium heat. Scoop hoecake

batter onto griddle as you would pancakes. Cook until lightly

browned on one side and then flip. Cook on second side until

lightly browned and then remove to a serving platter.

 

source: http://addapinch.com/cooking/southern-hoecakes-recipe/

 

 

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

MARILYN’S CORN PANCAKES

My recipe for corn pancakes is very easy.

1 Box of Bisquick Baking Mix or your favorite pancake mix plus the ingredients to make 1 recipe of pancakes that the package calls for

1/4-1/2 cup canned or frozen Corn (I prefer the canned for this recipe)

Drain the corn. Mix the rest of the ingredients together and after they are mixed, fold in corn. Fry as per instructions on your mix. When golden brown on both sides, serve with coconut syrup if you can find it. I love coconut syrup with this recipe. I don’t know why, but I do. Here is a recipe for the syrup if you can’t find it in the stores. I have not had these with the coconut syrup since Uncle John’s Pancake House closed down in Rochester about 40+ years ago. I still think they had the best pancakes ever! I have never made the recipe below but it sounds interesting. Of course, you could try adding some coconut milk to maple syrup and bringing it to a boil and see what that comes out like. Let me know. Or if I try it, I’ll let you know.

 

Coconut Syrup

  • 1 stick butter
  • 3/4 cup buttermilk (or add 1 Tbs. vinegar to 3/4 cup milk)
  • 1 cup sugar
  • 1/2 tsp. baking soda
  • 1 tsp. coconut extract

In a saucepan, melt the butter, sugar and buttermilk together.  Stir frequently.  Bring it to a boil and boil for 1 minute.  Remove from heat and add the soda and extract.  It will bubble up a bit, but just stir until the fizz goes down.

http://eatathomecooks.com/2010/02/coconut-syrup-with-chocolate-chip-pancakes-and-chocolate-chip-waffles.html

 

CREDIT WHERE CREDIT IS DUE:

GMO graphic –http://sustainablepulse.com/2014/10/22/worlds-largest-ever-international-gmo-safety-study-set-london-launch/#.VLFnqIcTHEY

ANTI-SUPERBOWL – PART II

Poor deluded Woodstock!

Poor deluded Woodstock!

ANTI-SUPERBOWL FUN – PART II

We’re picking up with details for the Chex Mix Throw Down and Board Game Party

CHEX MIX THROW DOWN AND BOARD GAME PARTY:

Basically it is the same party as the Popcorn Thrown Down and Movie Party that I posted yesterday. See that post at https://atzimmesrevived.wordpress.com/category/anti-superbowl-fun/  .  Use the same ballot that is on that page for choosing the best Chex Mix, but  you will ask guests to bring a large bowl of a Chex Mix concoction to enter in the Throw Down Contest, and everything else is same, except put out a bowl of the Original Chex Mix instead of plain popcorn and a bowl of M&Ms and a bowl of Dried Cherries mixed with Cashews and Bridge Mix or other chocolate like Whoppers. For your entry, choose one of the favorites or find your own:

Chocolate Mint Chex Party Mix (recipe to follow)

Peach Cobbler Chex Party Mix (recipe to follow)

Kansas City BBQ Chex Mix (recipe to follow)

 

STAR WARS-STAR TREK-DR. WHO MARATHON PARTY

Rent, buy, or borrow, enough DVDs of one of the above themes (I think I’d go with the original Star Trek series for it’s Camp value) to last maybe 3-4 hours. By that time the game should be over or it will be dinner time. Have a variety of snacks and beverages. Try using recipes that go with the theme. Basically, enjoy the movies, have lots of laughs, and have good treats on hand. If you run out of watching materials, try to write an episode as a group. That should be good for lots of laughs. Now, for some recipes:

FOR STAR TREK THE ORIGINAL SERIES:

Deviled Crab (recipe follows)

Mushroom Cheese Canapes (recipe follows)

Plomeek Soup (recipe follows)

Nutcake (recipe follows)

Just make things up! Really, nothing sounded too great to me. If anyone has any great recipes for this category let me know! If I have time, I’ll continue researching this tomorrow, but onward…

clip-art-book-297x300

 

SNACKS TO CURL UP IN BED WITH A BOOK AND READ WITH:

Maybe the title of the book you are going to curl up with can be an inspiration to you…I am current reading an e book called Season of the Harvest which is Book I of the Harvest Trilogy by Michael R. Hicks. The book so far (I’m on Chapter 5) talks about corn. So for my snacking, popcorn is a natural, as is corn chips with salsa. I have to have chocolate, and since I’m being indulgent by staying in bed just to curl up and read, I would have to have some good truffles (homemade or purchased, as long a.s they are chocolate and truffles, I don’t care which) and I would have my diet coke so I can stay awake to enjoy the book.

I am also reading Andrew Greeley’s (may the good Father rest in peace), Irish Tiger. Greeley is the other of my two favorite authors (Diana Gabaldon being the other). Since the main character, Nuala, is Irish, I would nosh on green colored goodies and minty treats.

Or, since we are ordering Chinese food for dinner, why not have oriental snacks such as:

Frozen Mini-Egg Rolls

Frozen Pot Stickers

Asian-Flavored Snack Mix

Some nice Chinese Tea or a Chinese Tea or Japanese Sake would be good too, but I’d stick with my diet coke.

CUDDLE AND MAKE DINNER TOGETHER PARTY FOR TWO

Well, the cuddling part should be obvious and you should know how to do it, right, so I’ll go on to the cooking together. Split up the menu and each of you prepares part of it. Make it simple but fun. I would advise making dessert the night before so you can sleep in as late as you wish, although don’t forget the Rose Bowl Parade will be on. I do love watching that parade a nd the Macy’s Thanksgiving Day Parade. Ok, now for some more advice. Try to stay out of each other’s way while preparing. Knives can be dangerous is small crowded places and we don’t want anyone hurt. Have some relaxing, romantic music going while you cook and sing while you work. Sing to one another. One other thing, don’t forget to buy the champagne the night before, or other wine to enjoy during dinner. For our menu I suggest the following:

Appetizer – Shrimp Cocktail – buy the shrimp already cooked. If frozen, defrost as soon as you can. Buy or make your favorite cocktail sauce. Place a bit of lettuce in a Margharita glass, then place 4-6 shimp in it so they make a pleasing design. Serve with cocktail sauce on the side. Garnish with a half a wheel of fresh lemon on the rim of the glass. This is a good dish for the least experienced of you to make.

Soup – Chilled Corn Soup With Fresh Basil (recipe follows)

Salad – Fresh Tomato-Mozzarella Salad (recipe follows)

Entree – Slow Cooker Leg of Lamb with Garlic and Rosemary. (Recipe follows. This recipe makes enough for 6-8 people so you have two choices, freeze the leftovers for nights you don’t want to cook or cut the recipe in half. You need to get up early to make this as it takes 6-8 hours just to cook. I’d add another hour to prep-time. Paul and I are slow cooks, meaning it takes up forever to prep recipes, that is why I’m saying an hour of prep time.) If you want to sleep in late, broil up a couple of good steaks and bake a couple of potatoes to go with them.

Side Dishes – Crispy Asparagus (recipe follows) along with the potatoes from the Slow Cooker Leg of Lamb with Garlic and Rosemary if you make the lamb, or with baked potatoes if you opt to broil some steaks. This recipe is for the person with the most cooking experience to make.

Dessert – Elegant Eggnog Dessert (recipe follows) – To make this dessert, you MUST make this THE NIGHT BEFORE!!! The most difficult part of the recipe looks like it would be the cutting of the cookies for the trim. I would buy double the amount of cookies that the recipe calls for, just in case. If you have leftovers, nibble on them in bed!

 

chocolate milnt chex party mix

The recipes:

Home Cookin Chapter: SNACKS

Chocolate Mint Chex Party Mix

=============================

“Mint lover? You’re only 4 ingredients and 15 minutes away from a

make-your-own minty snack!”

PREP 15 mins

READY IN 15 mins

Original recipe makes 6 cups

Ingredients:

3 cups Chocolate Chex® cereal

3 cups Corn Chex® cereal

1/2 cup mint chocolate chips

1/2 cup peppermint-flavored dark chocolate pieces (MSS NOTE: Like

M&Ms)

.

Directions:

In large microwavable bowl, measure cereal. Set aside.

Line cookie sheet with waxed paper.

In medium microwavable bowl, microwave mint chips uncovered on

Medium (50%) about 1 minute, stir. Microwave an additional 15

seconds at a time, until chocolate is mostly melted and can be

stirred smooth. Pour over cereal, evenly coating pieces.

Microwave uncovered on High 3 minutes, stirring every minute.

Spread on waxed paper; cool 5 minutes. Stir in candies.

Store tightly covered.

Nutrition:

Calories141 kcal

7%Carbohydrates21.2 g

7%Cholesterol0 mg

0%Fat5.3 g

8%Fiber1.2 g

5%Protein1.9 g

4%Sodium147 mg

6%* Percent Daily Values are based on a 2,000 calorie diet.

Source: http://allrecipes.com/Recipe/Chocolate-Mint-Chex-Party-Mix/Detail.

aspx?evt19=1

Servings: 0

 

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

peach cobbler chex party mix

Home Cookin Chapter: SNACKS

Peach Cobbler Chex Party Mix

============================

“Peach cobbler flavors in an easy Chex® party mix.”

PREP: 10 mins

READY IN: 15 mins

Ingredients

Original recipe makes 8 cups

Ingredients:

6 cups Cinnamon Chex® cereal

2 cups pecan halves

1/4 cup butter

1/3 cup packed brown sugar

2 tablespoons light corn syrup

2 (1.2 ounce) packages freeze-dried peach slices

.

Directions:

In large microwavable bowl, place cereal and pecans.

In 2-cup microwavable measuring cup, microwave butter, brown sugar

and corn syrup uncovered on High 1 minute 30 seconds, stirring

after 1 minute, until mixture is boiling; stir. Pour over cereal

mixture, stirring until evenly coated.

Microwave uncovered on High 5 minutes, stirring after every

minute. Toss in peaches. Spread on waxed paper. Cool 5 minutes.

Store loosely covered.

source: Recipe by Chex® Party Mix via

http://allrecipes.com/Recipe/Peach-Cobbler-Chex-Party-Mix/Detail.a

spx?ev

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Kansas City BBQ Chex Mix

Home Cookin Chapter: SNACKS

Kansas City Bbq Chex Mix®

=========================

Three ingredients and 10 minutes is all you need to have this

great-tasting snack ready. Chex Mix® Barbecue snack mix coupled

with cheese and sausage makes quite a treat.

Kansas City BBQ Chex Mix®

Prep Time 10 min

Total Time 10 min

Ingredients

1 Bag (8.75 oz) Chex Mix® barbecue snack mix

1 Cup cubed pepper Jack cheese (4 oz)

1/2 Cup bite-size pieces summer sausage

.

Directions

1 In medium bowl, mix all ingredients. Serve immediately.

Nutrition Information Serving Size: 1 Serving

Calories110 ( Calories from Fat45), Total Fat5g (Saturated Fat1

1/2g, Trans Fat0g ), Cholesterol5mg Sodium190mg Total

Carbohydrate14g (Dietary Fiber0g Sugars2g ), Protein2g ; % Daily

Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%;

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim

Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0

Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:1 *Percent Daily Values are based on a 2,000

calorie diet.

source:

http://www.bettycrocker.com/recipes/kansas-city-bbq-chex-mix/d3021

441-2a3d-4bfa-97a5-dfe4400220c2

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

deviled crab

Home Cookin Chapter: STAR TREK RECIPES

DEVILED CRAB

============

Deviled Crab: One of the many items that the food processor unit can

replicate onboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Deviled Crab

Ingredients

1 lb. fresh crabmeat

2 ribs celery, finely chopped

2 eggs

1 medium onion, finely chopped

1 bell pepper, finely chopped

3/4 cup corn bread crumbs

3/4 cup white bread crumbs

1/3 cup mayonnaise

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Dash of Tabasco

Preparation

Combine crabmeat, bread crumbs, onion, pepper, and celery in large bowl. Beat

together remaining ingredients until smooth. Mix well with crab mixture. Pack

into a shallow baking dish-a quiche dish is perfect. Bake at 350F until hot,

about 30 minutes.

You may use all white bread crumbs if you prefer not to use corn bread

crumbs.

Serves 6 to 8.

.

Mushroom With Ladybug. border=
(via CulinarySchools.org credit for clip art only not recipe)

Home Cookin Chapter: STAR TREK RECIPES

MUSHROOM CHEESE CANAPES

=======================

Mushroom Cheese Canapés: Among one of the items that the food processor unit

can replicate aboard old Constitution class starships. (“Mr. Scott’s Guide to

the Enterprise”)

Mushroom Cheese Canapés

Ingredients

3 Tbs. butter

1 shallot, peeled and minced

1/2 lb. mushrooms

1 Tbs. lemon juice

1 1/2 cup Gruyère cheese, grated

1 egg, beaten

1/2 cup heavy cream

Salt and white pepper

12 to 13 slices of thin white bread, cut into 2 1/2-inch rounds

Preparation

Heat butter in medium skillet. Add shallot and cook over low heat for 5

minutes, and add mushrooms. Cook until mushrooms become tender (about 20

minutes), and stir in lemon juice and salt and pepper; set aside. Then,

combine cheese, egg, and cream with salt and pepper.

Preheat oven to 550 degrees. Butter bread on one side and place on slightly

greased baking sheet. Drop a dollop of the mushroom mixture onto each bread

slice, and top with 1 to 2 tablespoons of the cheese mixture. Bake until

cheese mixture browns slightly. Serve warm.

Serves 8

.

Plomeek Soup

Home Cookin Chapter: STAR TREK RECIPES

PLOMEEK SOUP

============

Plomeek Soup – Star Trek: The Original Series

foodreplicator.tumblr.com

startrek.com

Plomeek soup is a traditional morning meal on the Vulcan homeworld. Taking a

page from the mostly vegetarian Vulcans, the Earth version is vegan-friendly.

You’ll Need:

1 onion

2 garlic cloves

5 carrots

2 small-medium sweet potatoes, peeled

3 small-medium beetroots, peeled

3 sticks celery

1 litre vegetable stock

Salt and pepper

Vegetable oil

Parsley for garnish (optional)

Start by peeling the beetroots and then the sweet potatoes. Wear a pair of

gloves when peeling the beetroots if you don’t want to get pink hands! Then

chop up all the vegetables, including the onion and garlic cloves, into

chunks. Don’t worry about making them too exact as they will all get blended

at the end.

Start by sauteeing the garlic and onion in vegetable oil until soft. Then add

the rest of the vegetables and cook for a few minutes. Add 750ml of the

stock, reserving the rest. Bring to the boil, then reduce the heat and simmer

until all vegetables are quite soft, about 45 minutes to 1 hour.

Ladle portions of the vegetables and stock into a blender and blend until

smooth. Alternatively, you could use a hand blender if you have one. When all

the soup is blended, check the flavour and add salt and pepper to taste. At

this point, check the soup’s thickness – if too thick, add the remaining

vegetable stock as needed.

Serve and garnish with parsley if desired – although I’m sure the Vulcans

would consider this highly illogical.

SOURCE: http://foodreplicator.tumblr.com/post/31475290319/plomeek-soup

.

photo-24775701-pecan-nuts

Home Cookin Chapter: STAR TREK RECIPES

NUTCAKE

=======

Nutcake: With Spock’s katra logged in McCoy’s mind, Kirk described him as

fruity as a nutcake. (“Star Trek III: The Search For Spock”)

I suspect Kirk meant, nutty as a fruitcake. Presumeably the fruitcake is a

lost recipe in the 23 century, and slang is slipping.

Nutcake

Ingredients

2 cups all purpose flour

2 cups granulated sugar

2 eggs

2 tsp. soda

2 tsp. vanilla

20 oz. canned crushed pineapple (not drained)

3/4 cup chopped pecans

1 stick oleo

8 oz. cream cheese (room temp)

1-3/4 cup powdered sugar.

Preparation

Mix the flour, granulated sugar, eggs, soda, vanilla, pineapple and juice,

and pecans well. Pour into a 9×13 greased and floured pan. Bake in a

preheated oven at 350F for 40 minutes.

Mix the oleo, cream cheese, and powdered sugar together, then pour over the

hot cake.

.

Asian-Flavored Snack Mix

Home Cookin Chapter: SNACKS

Asian-Flavored Snack Mix

========================

source: Gourmet Live | January 2011

By Gina Marie Miraglia Eriquez

Photo by Chris Gentile, Gourmet Live

via

http://www.epicurious.com/recipes/food/views/Asian-Flavored-Snack-

Mix-365215

Yield: Makes 14 cups

Active time: 15 minutes

Total time: 1 1/2 hours

“The Asian standbys of soy sauce, hoisin, and toasted sesame oil,

along with those crisp and shiny Japanese rice snacks, have become

so much a part of American cuisine that’s there’s nothing ‘ethnic’

about this truly addictive party mix. We guarantee that you won’t

be able to keep from nibbling on it all evening long! In fact, we

predict that you will find yourself making it often because you

won’t want to run out of it.”

Ingredients:

1 stick (1/2 cup) unsalted butter, cut into 8 pieces

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon Asian sesame oil

3/4 teaspoon garlic powder

3/4 teaspoon ground ginger

3/4 teaspoon cayenne pepper

8 cups (3 ounces) popped popcorn

6 cups (6 ounces) rice cereal squares

1 (5 ounces) can chow mein noodles

1 (3 oz) package Asian rice cracker snack mix

2 cups salted roasted cashews or dry-roasted peanuts

1 cup wasabi peas or dried peas

.

preparation

Preheat oven to 250°F with racks in upper and lower thirds.

Melt butter in a small saucepan over medium-low heat and whisk in

sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne.

Remove from heat.

Combine popcorn, rice cereal, chow mein noodles, Asian snack mix,

cashews and wasabi peas in a very large bowl. Drizzle with butter

mixture and toss well to coat. Spread evenly in 2 large (18- by

13-inch) rimmed sheet pans.

Bake, stirring every 15 minutes, a total of 1 hour.

Cool completely in pans on racks.

cooks’ notes: Snack mix can be made 2 days ahead and kept in an

airtight container at room temperature. If for some reason it

needs to be re-crisped, reheat it in the rimmed sheet pans in a

preheated 250°F oven for 10 to 15 minutes.

nutrition information: per serving (10 servings)

POWERED BY Edamam

Calories484 Carbohydrates52 g (17%) Fat27 g (42%) Protein10 g

(20%) Saturated Fat9 g (47%) Sodium476 mg (20%) Polyunsaturated

Fat5 g Fiber4 g (15%) Monounsaturated Fat12 g Cholesterol36 mg

(12%)

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ear_of_yellow_corn

Home Cookin Chapter: SOUPS

Chilled Corn Soup With Basil

============================

Time: 15 minutes

Yield: 4 appetizer servings, or 6 to 8 servings as an hors

d’oeuvre

Chilled Corn Soup

“No-cook, chilled blender soups are so quick to make it almost

feels like cheating. This one stars sweet corn that’s been tarted

up with buttermilk and lime juice, spiced with garlic and

scallion, and imbued with fresh herbs. While straining it isn’t

entirely necessary, it will give you a smoother, more elegant

soup. But when it’s too hot to breathe, let alone dig out the

strainer, you have our permission to skip it.

Serve this in espresso cups or shot glasses as an hors d’oeuvre,

or in bowls as a first course.”

INGREDIENTS:

3 ears corn, shucked

1 ½ cups buttermilk

½ cup basil leaves, more for garnish

3 scallions, roughly chopped

1 tablespoon fresh lime juice, more to taste

1 fat garlic clove, roughly chopped

¾ teaspoon fine sea salt

Radish slices, for garnish

Extra-virgin olive oil, for garnish

.

PREPARATION:

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups

kernels). Discard cobs and place kernels in a blender. Add

buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup

ice cubes to the blender and purée until very smooth.

Strain mixture through a sieve, pressing down hard on the solids.

Serve soup garnished with radish slices and a drizzle of olive

oil.

source: MELISSA CLARK

http://cooking.nytimes.com/recipes/1016659-chilled-corn-soup-with-

basil

MSS NOTE: The soup is a pale green when completed. I would

strain the soup if you serve as a shooter or in espresso cups,

otherwise I would not strain as I like something to chew in my

soup most of the time. Also consider the person you are making it

for. Do they have digestion problems, swallowing or chewing

problems? If the answer is yes, strain the soup.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

ROSEMARY LEG OF LAMB

Home Cookin Chapter: LAMB, VEAL AND PORK RECIPES

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

=======================================================

“To add flavour, I like to give meat a quick turn in a hot pan to brown the

outside before tossing it into the slow cooker; sometimes this is difficult

with a long leg of lamb; when I have a bone that makes it impossible to lay

the piece of meat into a skillet, I brown it quickly on the grill. Browning

meat adds flavour; if you like, pour whatever liquid you plan to use in the

slow cooker into the pan to loosen all those flavourful browned bits – give

it a swirl and then pour into the slow cooker. Browning your veg will boost

flavour too.

If you like, toss a couple handfuls of new potatoes or diced thin-skinned

Yukon gold potatoes (don’t peel them) into the bottom of the slow cooker

first; they’ll cook in the lamb juices, winding up dark and sticky. (Add a

squeeze of lemon juice and a pinch of oregano as you scoop them out if you’re

a fan of Greek lemon potatoes.) Lay your lamb leg overtop; add rosemary and

garlic and a few glugs of red wine or stock. (This would be a great way to do

smaller lamb shanks too.) If the bone is sticking out of the slow cooker, lay

foil over the top and crimp it around the open edges, sealing those gaps.

Voila.”

Leg of Lamb in the Slow Cooker with Garlic and Rosemary

olive or canola oil, for cooking

1 bone-in leg of lamb

4-5 medium Yukon Gold potatoes, chopped into chunks, or about the same

quantity of small new potatoes

1 head garlic, peeled

salt

a few sprigs of rosemary

about a wineglass full of red wine (or stock)

Rub the oil all over the lamb and either brown it in a hot pan or throw it on

the grill to get some colour. Meanwhile, toss all the potatoes and about half

the garlic cloves into the bottom of your slow cooker.

Put the lamb on top of the potatoes, squish a few more cloves of garlic and

rub it over the surface, then sprinkle with salt. Toss in a few sprigs of

rosemary and pour some wine in around the potatoes, cover (if the bone sticks

out, cover the lid with foil to seal in the heat) and cook on low for 6-8

hours. Carve the lamb and serve with the potatoes, finished with a squeeze of

lemon, if you like. Serves 6-10.

SOURCE:

http://www.babble.com/best-recipes/leg-of-lamb-in-the-slow-cooker-with-garlic

-and-rosemary/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Crispy-Asparagus-OR

Home Cookin Chapter: VEGETABLES

Crispy Asparagus

================

SERVES 4

“Crispy Asparagus is a dish that works just as well alongside a

juicy dinner steak as it does for a brunch or light lunch. This

fresh veggie side dish is sure to become a regular on your menus.

What You’ll Need:

1 pound asparagus, trimmed

1 egg

1 tablespoon milk

1 cup Italian-flavored bread crumbs

1/2 cup olive oil

Parmesan cheese (optional)

.

What To Do:

In a deep skillet, heat 1 inch water over high heat until boiling.

Add the asparagus and cook until crisp-tender; drain.

In a shallow dish, beat the egg and milk until well combined.

Place bread crumbs in another shallow dish.

In a skillet, heat olive oil over medium-high heat until hot. Dip

asparagus in egg mixture then into bread crumbs, coating

completely. Sauté asparagus in hot oil until golden. Drain on a

paper towel-lined plate and serve immediately. Note

Sprinkle with grated Parmesan cheese just before serving, if you’d

like. Share This Recipe

Read more at

http://www.mrfood.com/Vegetables/Crispy-Asparagus#PFW4jQPFswIQm5G3

.99

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

elegant eggnog dessert

Home Cookin Chapter: Desserts

Elegant Eggnog Dessert

======================

“This impressive dessert has become so popular that I have to make

three every year—one for my

Husband to take to work, one for our family on Christmas Eve and

one for his family Christmas Day!

Any flavor of Pirouette cookies can be used, and vanilla can be

substituted for the rum flavoring.” —Lisa Scanio, Tampa, Florida

TOTAL TIME:

Prep: 30 min. + chilling

Ingredients:

1 can (13-1/2 ounces) Pirouette cookies

1/2 cup graham cracker crumbs

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

2 cups cold eggnog

1-1/3 cups cold whole milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

.

Directions:

Cut each cookie into two 2-1/2-in. sections; set aside. Crush

remaining 1-inch pieces.

In a small bowl, combine the cookie crumbs, cracker crumbs and

butter; press onto the bottom of a greased 9-in. springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the

eggnog, milk, dry pudding mixes, extract and nutmeg until smooth.

In another large bowl, whip cream until stiff peaks form. Fold

whipped cream into pudding mixture. Spoon over crust.

Cover and refrigerate for 6 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies

around dessert and press gently into sides.

Refrigerate leftovers.

Editor’s Note: This recipe was tested with commercially prepared

eggnog. Reduced-fat eggnog is not recommended.

Source: Originally published as Elegant Eggnog Dessert in Taste

of Home December/January 2008, p21

Read more:

http://www.tasteofhome.com/recipes/elegant-eggnog-dessert#ixzz3OFY

bEYBp

Publisher Photo

Servings: 12

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Woodstock Kicking The Ball cartoon – http://www.glitter-graphics.com/users/sunshine65 

Stack of Books clipart – http://fairviewoklibrary.org/?page_id=131

Ear of Corn clipart – http://sweetclipart.com/multisite/sweetclipart/files/ear_of_yellow_corn.png


ANTI-SUPERBOWL FUN

charlie_brown_lucy-5356

I hate football. Thus, I hate Super-bowl Sunday. I know many of you out there feel the same way, so here are some ideas to make the day a better one. At the end of list, I will give you details of the suggestions that have *s after them.

1. Have an Anti-Super Bowl Party. Gather together your friends who have been deserted all football season and have an Anti Super Bowl Party. While the football fans are having beer and pizza, serve your friends more sophisticated fare like pretty drinks and appetizers.*

2. Go through the digital photographs on your computer and rename them something besides DM004102.

3. Play World of Warcraft or other favorite MMORPG for hours of uninterrupted enjoyment and munch on snacks and pizza. Have a soft drink or a beer, whatever is your pleasure.*

4. See a movie or go to a popular restaurant (not a sports’ bar though). Since everyone else will be glued to their TV sets, it will be easier to get in and I bet the service will be better!

5. Invite some friends over for a Popcorn Throw Down Challenge and Movies.*

6. Invite some friends over for a Chex Mix Throw Down Challenge and Board Games Party.*

7. Throw a Star-Trek or Star-Wars Marathon Party or even a Dr. Who Marathon Party.*

8. Take a tour of your City and stop in places that you have never been to before. End your tour with a dinner at a new restaurant.

9. Have a mani/pedi party complete with lotions, nail polish and stick-on decals. Order take-out from your favorite gourmet shop for you and your friends.

10, Take your favorite snacks and a good book to bed with you. Call for Chinese take-out for dinner.*

11. Write that novel you always wanted to begin.

12. Cuddle with that special someone. Make dinner together and make it special.*

Most importantly, put the emphasis on enjoying yourself and doing what you really want to do.

ANTI-SUPER-BOWL PARTY

Relegate the Super-bowlers to the basement or den and choose another room for the Anti-Super-bowlers Set up the dining room for your part of the party and the kitchen for the Super-bowlers Set the Super-bowlers’ table with paper stuff, yours with linens. Also have a comfortable sitting area for your end of the party so you can sit and chat or play games, or watch a movie. Make sure that you discuss all plans with your Super-bowler so that he/she understands the game rules. Make sure you both respect the other’s party and that noise is kept to a minimum unless really necessary like when a touch-down is made. Also make it clear that the food for one party does not get shared with the guests from the opposing party. Fair is fair.

Ok, the important thing is good friends and food. For our Anti-Super-bowl Party we are going to serve wonderful stuff.

Set up a wine bar. Include some of each type of wine: a sweet white, a dry white, a sweet red and a dry red. Of course you must include a bubbly wine too. A blush would also be a nice touch. Set out some seltzer water so people can make spritzers if they wish and a variety of juices such as cranberry, orange and grapefruit juice so guests can get creative. Also, some may not wish to drink alcohol.

Set up a cheese, fruit and cracker platter. I would include the following:

a nice wheel of brie made with fruit or the Parmesan-Coated Brie (recipe follows)

slices of apples and green grapes and fresh raspberries

a good-sized wedge of Jarlsberg cheese

a good-sized wedge of Sharp Cheddar

a nice smoked cheese

a small pile of cocoa-dusted nuts

a small pile of dried apricots

a small pile of Craisins

Place a small basket of crackers (I would use three different kinds of crackers) and some slices of a small Baguette.

I would also set out a bowl of trail mix (recipe follows), a bowl of butter mints and a bowl of cashew nuts. Use silver or crystal bowls, if possible.

After about a half an hour, bring out some fancy bite-site tidbits such as:

Bacon Wrapped Shrimp (recipe follows)

Prosciutto Wrapped Asparagus (recipe follows)

Mini Egg Rolls (cheat and buy the frozen ones!)

Place these appetizers on doilies placed on your fanciest serving platters.

For the dinner menu I would serve something elegant but simple and not too heavy as people are probably full from noshing.

I would begin the meal with a nice fresh fruit cup. Instead of a salad, I would put out a platter of fresh baby vegetables such as carrots, grape tomatoes, bell peppers, cucumbers and whatever else you think you want to add. Serve with a dip instead of dressing. Don’t do a vinaigrette though, do something creamy and rich. For the main course I would Almond Orange Crusted Chicken (recipe to follow) with couscous mixed with sauteed red peppers and peas for color. For desert something ultra decadent like Mint Chocolate Chip Mousse Cake (recipe to follow).

WoW_Box_Art1

WORLD OF WARCRAFT MARATHON

For the pizza, order out! Go ahead and splurge on wings too! But save these goodies for dinner.

Have a good supply of your favorite beverage(s) on hand and nearby. Just remember, you need to see those wee monsters and your reflexes need to be quick enough to kill them before they kill you!

For your snacking pleasure here is a variety to keep you munching away:

Chex Popcorn Pretzel Party Mix (recipe to follow) for your sweet tooth

Smoked Paprika Popcorn (recipe to follow for your savory tooth

Pour yourself a big bowl of M&Ms and go to town! Let’s save Azeroth together!!! “For the Alliance!”

boy-superhero-eating-popcorn

POPCORN THROW DOWN CHALLENGE AND MOVIE

Throw down the gauntlet and challenge your guests to come up with the best tasting unusual popcorn and ask them to bring it to the party or ask everyone to bring their popcorn makers and ingredients to make at your house. Before the party, ask them to come up with a name for their creation so you can make up the voting ballots. The ballot could look something like this:

NAME OF ENTRY

TASTE

AROMA

UNIQUENESS

PRESENTATION

TOTAL POINTS

I would give 1 point for taste, 1 for aroma, 2 for uniqueness and 2 for presentation. So highest point total per entry would be 6 points. In case of a tie, do a second vote on scraps of paper asking people to vote for their favorite of the tied entries.

Have plenty of beverages and choose a good light-hearted movie. Have some plain old fashioned popcorn to serve too! Here are some popcorn ideas for your entry:

Red Hot Popcorn

Pepperoni Popcorn

Hot Chocolate Popcorn

This post is longer than I expected it to be, so I will close it with recipe and continue tomorrow with the rest of the party details and recipes. Without further ado, the recipes:

bag_of_trail_mix_photo_cutouts-re4ef8700929646a99ec25ba8599d5d98_x7saw_8byvr_512

MARILYN’S TRAIL MIX

1 cup Craisins

¼ cup Dried Apricots; snipped into sliver-sized pieces (cut with a scissors)

½ cup M&Ms

½ cup Cashews

1 cup Corn Chex cereal

¼ tsp. Cinnamon

Mix all together.

NOTE: These measurements are a guideline. I never measure when making my trail mix. This is really how I make it:

2 handfuls of Corn Chex, 1 handful Craisins, about 6-8 Dried Apricots (snipped into slivers), 1 handful of M&Ms and a few shakes of Cinnamon. In other words, measure by what you feel. You also have to take how many people you are making this recipe for. I figure 2 cups of mix per person but 1 cup is probably okay too, especially if you are serving with other things. If you have leftovers, store in an airtight container and it should last a while. However, Paul and I find this addicting, so it doesn’t last long in our house.

Bacon-Wrapped-Shrimp-Recipe_s4x3.jpg.rend.sni12col.landscape

Home Cookin Chapter: APPETIZERS 2014

BACON-WRAPPED SHRIMP

====================

ACTIVE: 20 mins.

TOTAL: 40 mins.

SERVES: 4-6

INGREDIENTS:

Juice of 1 Lemon

1 clove Garlic; GRATED

1 tsp. Paprika

1 tsp. FRESH Thyme

3 tbsp. Extra-Virgin Olive Oil

Kosher Salt

1 lb. (about 24) LARGE Shrimp; PEEELD AND DEVEINED, TAILS INTACT

12 slices Bacon; HALVED

.

DIRECTIONS:

POSITION A RACK 3-4″ FROM THE HEAT SOURCE AND PREHEAT THE BROILER.

Whisk the lemon juice, garlic, paprika, thyme, olive oil AND 1/2

tsp. kosher salt in a SHALLOW BAKING DISH. Add the shrimp AND

toss to coat; MARINATE IN THE REFRIGERATOR for 20 mins.

TURN THE SHRIMP IN THE MARINADE TO COAT WELL. ONE AT A TIME,

REMOVE EACH shrimp AND wrap with a piece of bacon; secure with a

TOOTHPICK, if desired.

Place SEAM-SIDE DOWN on a baking sheet. Spoon any remaining

marinade over the shrimp. (MSS NOTE: I would cover the entire

baking sheet with aluminum foil BEFORE I put the shrimp on it.)

BROIL, TURNING THE SHRIMP ONCE, UNTIL the bacon is SLIGHTLY CRISP

AND the shrimp are cooked through, about 5 mins.

source: pg. 65, Food Network Magazine, Nov. 2014 issue, Volume 7,

No. 9.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

prosciutto-wrapped asparagus

Home Cookin Chapter: APPETIZERS 2014

PROSCIUTTO-WRAPPED ASPARAGUS

============================

24 asparagus speaks (1-1 1/4. lbs.), trimmed to 6-inch lengths

24 VERY THIN slices provolone cheese (12-14 oz.)

12 VERY THINN slices prosciutto (8-10 oz.), halved lengthwise

Cracked Black Pepper

1-2 tbsp. Olive Oil

1-2 tbsp. Balsamic Vinegar

MSS NOTES: I’d use corned beef instead of prosciutto and I’d omit

vinegar.

.

1. Place a steamer basket in a LARGE skillet. Add enough water

to come just below bottom of basket. Bring to boiling. Place

asparagus in basket. Reduce heat to MEDIUM-LOW. Steam, COVERED,

for 4 mins. Remove asparagus from basket; immerse in ICE WATER to

cool quickly. DRAIN asparagus, PAT DRY with paper towels.

2. Wrap a slice of cheese and a half-slice of prosciutto around

each asparagus speak. Arrange wrapped asparagus on a serving

plate.

3. Before serving, sprinkle with cracked pepper. Drizzle with

oil and balsamic vinegar.

MSS NOTES: I’d omit step 3 all together.

MAKE AHEAD: Prepare as directed through Step 2. COVER and chill

up to 24 hrs. Serve as directed. (MSS NOTE: I’d serve as is but

at room temperature.)

NUTRITIONAL INFORMATION: PER SERVING:

268 cal, 20 g fat (8 g sat. fat), 29 mg. cholesterol, 876 mg.

sodium, 4 g carbs, 2 g fiber, 19 g protein.

SOURCE: p. 10, Better Homes and Gardens Special Interest,

“Celebrate the Season 2014” magazine.

Servings: 8

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Home Cookin Chapter: POULTRY

almond-orange-crusted chicken with fennel-arugula salad

Almond Orange Crusted Chicken With Fennel Arugula Salad

=======================================================

source: Created by: Ellie Krieger, cookbook author, “So Easy:

Luscious Healthy Recipes for Every Meal of the Week.” via The

Almond Board of California via

http://allrecipes.com/Recipe/Almond-Orange-Crusted-Chicken-with-Fe

nnel-Arugula-Salad/Detail.aspx?evt1

“Traditional chicken dinner gets a modern-day makeover with sliced

almonds and orange zest to perk up an old standby. Use the left

over orange slices for a refreshing side salad with arugula,

fennel and lemon juice.”

Ingredients:

1 orange

2 egg whites

3/4 cup sliced almonds, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast

Cooking spray

1/2 small bulb of fennel, halved, cored and thinly sliced into

half-moons

4 cups arugula, lightly packed, coarsely chopped if leaves are

large

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

.

Directions

Preheat the oven to 450 degrees F.

Ten minutes before you are ready to cook the chicken, put a baking

sheet in the oven to pre-heat.

Finely zest the orange and set the zest aside. Cut the top and

bottom off of the orange, sit the orange on one end on a cutting

board and cut the entire peel and pith off by cutting downward

following the shape of the fruit. Then, using a paring knife,

remove each section of orange from the membrane. Set the orange

sections aside.

In a shallow bowl, whisk the egg whites until slightly frothy. In

a large shallow bowl or on a plate, combine the orange zest,

almonds, and 1/4 teaspoon each of the salt and pepper.

Put the flour on a large plate.

Remove the pre-heated baking sheet from the oven and spray with

cooking spray.

Dip the chicken breasts, one at a time, first into the flour,

shaking off any excess, then into the egg white, and then coat

with the almond mixture and place on the baking sheet. Spray the

top of the chicken with cooking spray. Bake for 6 minutes, turn

and bake for 6 minutes more, until the chicken is cooked through

and the coating is golden.

While the chicken is cooking, combine the fennel, arugula and

orange sections in a large bowl. In a small bowl whisk together

the olive oil, lemon juice, and remaining 1/4 teaspoon each of

salt and pepper. Pour the dressing over the salad and toss to

coat.

To serve, place one large or two small chicken cutlets on each

plate and top with a mound of the salad.

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

mint-chocolate-chip-mousse-cake-2011

Home Cookin Chapter: CAKES 2013-2014

Mint Chocolate Chip Mousse Cake

===============================

June 7, 2011 in Cooking | Tags: mint, mint chocolate chip, mousse

cake

Chocolate Cake

1 cup plus 2 Tablespoons all-purpose flour

1 cup plus 2 Tablespoons granular sugar

6 Tablespoons cocoa powder, sifted

¾ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon sea salt

½ cup mini chocolate chips

¾ cup coffee

6 Tablespoons safflower oil

¾ teaspoon vanilla extract

3 medium eggs

Mint Chocolate Chip Mousse

4 cups cream

¾ cup granular sugar

2 teaspoons peppermint extract

¼ teaspoon green food color paste

1/3 cup cold water

1 Tablespoon gelatin

½ cup hand chopped chocolate [these are the chips]

Peppermint Spread

1 cup confectioner’s sugar, sifted

1/3 cup unsalted butter, room temperature

2 teaspoons peppermint extract

Chocolate Glaze

2 tablespoons cream

2 tablespoons granular sugar

½ Tablespoon butter

1 teaspoon honey

2 Tablespoons cocoa powder, sifted

½ teaspoon vanilla extract

.

When conceptualizing recipes, I tend to draft up a large list of

ideas that are possible creations. Mousse cakes are one such

recipe with endless possibilities and certainly a mint chocolate

chip is one of those have to make ideas. If you see the photo and

think mint chocolate chip ice cream, that’s exactly where I got

the idea. Growing up this was and still is my favorite flavor, not

to mention this minty green color is at the top of my favorite

paint colors list.

Chocolate Cake

Preheat oven to 350°F

Prepare a 12”x8 ½” sheet pan by coating it with butter and lining

with parchment.

Whisk together flour, sugar, cocoa powder, baking soda, baking

powder and salt.

Make a well in the center of the flour mixture and add the oil,

vanilla extract and eggs. Whisk until a smooth batter forms. Next,

whisk in coffee.

For this recipe I chopped a block of chocolate for the chips

needed, but mini chocolate chips will work just as well.

Pour the batter into the prepared pan, sprinkle with chocolate

chips and bake for twenty minutes. After baking, allow cake to

rest for a few minutes before inverting onto a cooling rack lined

with parchment. Why parchment? This cake is very moist and will

stick to just about anything it can and with a handful of

chocolate chips in this cake, it will be hard to resist eating any

broken cake pieces

As instructed in my Neapolitan mousse cake recipe, the size of

this cake is a little smaller. A cake board frame measuring twelve

inches by four inches was constructed. The left over cake can be

used to make trifles or saved for another mousse cake recipe later

on.

Mint Chocolate Chip Mousse

Sprinkle the gelatin over the cool water and allow to bloom.

Meanwhile, in a bowl combine the cream, sugar, colorant and mint

extract. Beat just before soft peaks form. The consistency will

still have soft peaks but they droop a little more. You want to

stop at this point because the folding in of the gelatin will work

the cream further. Heat the gelatin over simmering water. Remove

from heat and warm the remaining cream. The cream should be

slightly warmer than room temperature. Combine the gelatin and

warmed cream. Pour this mixture over the whipped cream and fold

in. Fold in the chocolate chips and fill the mold. Chill for

several hours to set the mousse.

To make chocolate chips for the mousse, simply fine chop any

quality semi-sweet chocolate.”

Peppermint Spread

To make this high intensity flavor layer for the mousse cake, whip

together all ingredients in a bowl and frost the top of the

chilled mousse cake.

Chocolate Glaze

Melt cream, sugar, butter and honey in a saucepan on low heat just

until combined. Whisk in cocoa powder and vanilla. Once cool,

spread chocolate glaze over the peppermint spread and chill for

the last time.

If you plan on serving this the next day or so leave the cake

board frame on so the mousse does not dry out. When the moment

arrives, use a long knife and slide it down along the cake board

in one direction. This will keep the layers more intact. Mousse

cakes are best carved when they are cold.

This recipe serves ten if cut into slices and less for square

cutouts.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

chex-popcorn-pretzel-chunks party mix

Home Cookin Chapter: SNACKS

Chex™ Popcorn-Pretzel Chunks Party Mix

======================================

“A favorite among the Chex™ team members, this crunchy super-snack

disappeared in no time. Don’t be surprised if the same thing

happens at your next party!”

GRAB THESE ITEMS…

4cups Vanilla Chex™ cereal

3cups popped popcorn

1cup fish-shaped pretzel crackers

2tablespoons butter or margarine

1jar (7 ounces) marshmallow creme

1/2cup candy-coated milk chocolate pretzels

.

STEPS

1Spray very large microwavable bowl with cooking spray. Mix

cereal, popcorn and pretzel crackers in bowl.

2In medium microwavable bowl, microwave marshmallow crème and

butter uncovered on High about 1 minute, stirring after 30

seconds, until crème and butter are melted and can be stirred

smooth.

3Stir, pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 2 to 3 minutes, stirring every minute,

until mixture is glazed.

Cool 5 minutes; stir in candies. Spread on waxed paper to cool.

Break into chunks. Store covered.

TIPS Method Note: This sweet and salty snack is super-yummy and

easy to make, but the marshmallow creme makes the prep a bit

sticky. To minimize stickiness, spray bowls, spoons and spatulas

with cooking spray before using.

NUTRITION Serving Size:

Calories 80 (Calories from Fat 25); Total Fat 3g (Saturated Fat

1g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total

Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g); Protein 1g % Daily

Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15%

Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1

Carbohydrate Choice MyPyramid Servings: 0 tsp Fats & Oils; 0 oz-eq

Grains; 0 oz-eq Meat & Beans *% Daily Values are based on a 2,000

calorie diet.

source:

http://www.chex.com/recipes/chex-popcorn-pretzel-chunks-party-mix/

16c419de-90d4-46d6-bf49-c22c39806004

Servings: 20

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

smoked paprika popcorn

Home Cookin Chapter: SNACKS

Smoked Paprika Popcorn

======================

{ ingredients }

2 teaspoons smoked paprika

1 teaspoon salt

1 teaspoon onion powder

1 tablespoon grapeseed or canola oil

1/3 cup popcorn kernels

2 teaspoons walnut oil or olive oil

.

{ directions }

Mix the smoked paprika, salt and onion in a small bowl and set

aside.

In a medium pot, heat the oil and popcorn, covered, over medium

heat. As the popcorn pops, shake pan occasionally and immediately

remove from heat once the popping slows to 2-3 seconds between

pops. Pour popcorn into a large bowl, removing any unpopped or

partially popped kernels you see. Drizzle with walnut or olive oil

and toss with your hands to coat evenly. Scatter smoked paprika

mixture over popcorn and mix with your hands until kernels are

evenly coated.

Keeps for up to 2 days in an airtight container.

I use two types of oil because I like the subtle flavor the

walnut (or olive) oil adds to the mixture, but feel free to use

grapeseed or canola for both cooking and coating the popcorn.

Instead of cooking the popcorn on the stove, you can start with

unflavored, unsalted air-popped or microwave popcorn. I won’t be

mad.

source: http://www.eatyrgreens.com/smoked-paprika-popcorn/

Servings: 4

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

red hots popcorn

DISCLAIMER:  This photo does not belong to the recipe.  I found photo in a Google search. ~MSS

Home Cookin Chapter: SNACKS

Red Hot Cinnamon Candy Popcorn

==============================

Makes 4 quarts

“A sweet and spicy popcorn treat that can be enjoyed all year

round.”

INGREDIENTS

16 cups popped JOLLY TIME® Butter or Crispy ‘n White Microwave Pop

Corn

1/2 cup butter or margarine

1/2 cup granulated sugar

1/4 cup light corn syrup

3/4 cup red cinnamon candies

1/4 tsp baking soda

.

DIRECTIONS

Place popped popcorn in large bowl. Melt butter in medium

saucepan; stir in sugar, corn syrup and cinnamon candy. Heat to a

boil; continue boiling, stirring constantly, until candy is

dissolved completely. Boil without stirring for 3 minutes. Remove

from heat; stir in baking soda. Gradually pour over popcorn,

mixing well. Allow to cool completely on foil or buttered wax

paper. Break apart and store in tightly-covered container.

source: http://www.jollytime.com/recipe/red-hot-cinnamon-popcorn

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

pepperoni

Home Cookin Chapter: SNACKS

PEPPERONI PIZZA

===============

Pepperoni Pizza

Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot

until crisp; drain on paper towels, reserving the drippings. Pop 3/4 cup

popcorn kernels in the drippings; toss with the pepperoni, 1 cup shredded

mozzarella, 1/2 cup grated Parmesan, 2 tablespoons olive oil and 1 teaspoon

each granulated garlic and dried oregano. Season with salt.

Read more at:

http://www.foodnetwork.com/recipes/articles/50-flavored-popcorn-recipes.page-

2.html?oc=linkback

hot chocolate popcorn

Home Cookin Chapter: SNACKS

Hot Chocolate Popcorn

=====================

Ingredients

1/2 cup un-popped popcorn (about 16 cups popped)

14 oz white candy melting disks or vanilla almond bark

2 cups mini marshmallows

1/2 cup Hot Chocolate (powder) mix

4 oz milk chocolate

Wax paper

.

Instructions

Make your popcorn using an air popper. (If you don’t have an

air-popper and use microwave popcorn, use plain or lightly

buttered/salted.)

In a large bowl combine your popcorn and marshmallows.

Melt you white candy melts according to package directions and

drizzle on top of popcorn/marshmallow mix. Stir to coat evenly.

Spread your popcorn on a wax paper lined counter. Immediately

sprinkle your hot chocolate mix on top of wet popcorn.

Melt your milk chocolate in the double boiler or microwave and

drizzle on top of popcorn. Let chocolate set. Store in an airtight

container for up to 3 days.

Yield: makes approx 18 cups of popcorn

source: http://cookiesandcups.com/hot-chocolate-popcorn/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

CREDIT WHERE CREDIT IS DUE:

Charlie Brown and Lucy Football cartoon – http://notesfromachair.com/2013/02/03/dickens-the-super-bowl-and-me/

MSS NOTE:  I strongly suggest reading the wonderful blog entry where I found the above mentioned cartoon.  Just click on the link above.

Super Boy Eating Popcorn clipart – http://www.mycutegraphics.com/graphics/superhero/superhero-eating-popcorn.html

Trail Mix clipart – http://imgarcade.com/1/trail-mix-bag/

A NEW YEARS STORY

I decided that would like to write an interactive story with all of you, I will begin it and you continue it by writing a comment or sending me what you would like added. The next day I will choose from all the ideas I receive and will pick one to add to the story and I will add it to that day’s post and to the story. This will give all of us a great writing exercise. So, here it goes:

 

Start the New Year Right

A NEW YEARS STORY

Chapter 1 – New Years Eve

His name was Jake and this was his city. It was New Years Eve 1950 and there was no better place to be on New Years Eve than New York City. Hell, there was no better place to be anytime, except Brooklyn, where he was born and raised. It was 7:15 pm and he was learning against a lamppost on Park Avenue across the street from her hotel. He lit up a cigarette and inhaled deeply as he looked up to where her room was. The lamp cast a romantic, shadowy light upon Jake. He looked like a mysterious figure there, dressed all in black. “What am I doing here? I’m not even sure if I like her,”he thought to himself.

Her name was Honey LaRue. She didn’t feel like Honey LaRue. That was not the name she was born with. No, she felt more like Sarah Janowitz, a small-town girl from Batavia, New York, where she grew up, the daughter of a doctor and a school teacher. Her first agent gave her the name Honey LaRue because of the color of her hair. He said that name would take her to stardom. It did. It didn’t happen overnight though. She was brushing her famous long hair as she wondered what the night would bring. She didn’t really want to go out, let alone with this stranger. This date was a publicity stunt. She felt bad for the guy. Jake, yes, that was his name.

He was a fireman. She was an actress, a movie star. He came from a poor family. She came from an upper middle close family. He was big city. She became big city. He was 6’3” with a strongly built body. Broad shoulders, a narrow waist slim hips and long legs with the cutest tight rear end did him proud. But he had to work at maintaining his body and he did. Jake had smoldering brown eyes, brown hair cut in a crew cut, a chiseled face with a strong square jawline with a cleft chin. Honey was a sucker for cleft chins. They reminded her of her favorite actor, Kirk Douglas. “Yes,”she thought, “he is a stunning man, but he is so cocky. I’d like to knock him down a peg or two.”

Her eyes were a stunning green and she was not petite at all. No, he was just like he liked his women, tall and curvy. She was 5’8” with womanly hips, a narrow waist and he guessed a 38 D bust. His guesses were usually pretty good in that area. Honey’s blond hair was the color of amber honey and he loved that she wore it straight and natural whenever he saw her. She had the cutest heart-shaped face he had ever seen and she could break a man’s heart in two seconds flat. She was poison to all men. He looked at his watch and determined it was time to begin the night. He slowly walked across the street and entered The Waldorf Astoria. He walked over to the check-in desk and informed the desk clerk that he was there to see Miss Honey LaRue, that he was her date for the evening. “What is your name, Sir?” “Jake Mackenzie.” “I’ll let her know you are here, sir.” “Thank you.” “Miss LaRue says she will be right down. You can have a seat wherever you like while you wait.” Jake hated waiting. He sauntered over to the nearest chair and took out another cigarette, prepared to have a long wait. Five minutes later he saw her coming toward him. He was impressed. She was punctual.

Ok, now it’s your turn. Take it from here!
We should have some glamor recipes from the 1950s to go along with our story, don’t you think?
Here’s a recipe that would never be served at the Waldorf, but when I came across it, I had to include it. Do you remember John Beresford Tipton? I do. The Millionaire was my favorite TV program back then. I’d watch it faithfully with my mother.

 

200px-Millionaire_1956

A scene from the TV series, The Millionaire, showing Michael Anthony (played by Marvin Milner), the deceased Millionaire’s go-between handing a woman a check for a million dollars.

Title: John Beresford Tipton Bars
Categories: Candies Snacks Cereals
Servings: 10

1 lb Golden Almond Bars; (5 bars)
1 c Fruit Loops Cereal
1 c Rice Krispies
1 c Miniature Marshmallows

NOTE: One pound of almond bark can be substituted for the candy bars if
they are not available.

Melt candy bars in a double boiler. Remove from heat, add cereals, mix
until coated, then add marshmallows. Mix well. Pour into a buttered pan
about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small
squares.

Ok, it took some doing, but here is a fitting 1950s Fancy Restaurant Menu based on one I found online at http://www.foodtimeline.org/fooddecades.html:

 

Assorted Rolls and Butter
Chilled Melon
Lobster Newberg in Croustades
Crown Roast of Lamb
Roasted Potatoes with Parsley Butter
Peas with Mint Cream
Lindy’s Cheesecake
coffee, tea, wine, champagne

 

 

lobster newburg
Home Cookin Chapter: Fish And Seafood

Lobster Newburg
===============
By mielhollinger
Added June 29, 2001 | Recipe #9743
Photo by karenury
TOTAL TIME: 20 mins.
PREP TIME: 10 mins.
COOK TIME: 10 mins.
INGREDIENTS:

2 teaspoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
2 beaten egg yolks
8 ounces cubed, cooked lobsters
1 tablespoon dry sherry
1/8 teaspoon white pepper or 1/8 teaspoon black pepper
1 dash ground red pepper
2 English muffins, split and toasted
Snipped fresh chives (optional)

.
Directions:

1 In a medium saucepan, melt butter.

2 Stir in flour and salt.

3 Add the milk all at once.

4 Cook and stir until thickened and bubbly.

5 Cook and stir 1 more minute.

6 Stir about half the hot mixture into the beaten egg yolks.
7 Return all to saucepan.

8 Cook and stir until mixture is thickened and bubbly.

9 Stir in lobster, dry sherry, white or black pepper, and
ground red pepper.

10 Heat through.

11 Serve over English muffin halves.

12 If desired, garnish with snipped chives.
Nutritional Facts for Lobster Newburg

Serving Size: 1 (196 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 220.9

Calories from Fat 74
33%
Total Fat 8.2 g
12%
Saturated Fat 4.3 g
21%
Cholesterol 176.4 mg
58%
Sodium 565.6 mg
23%
Total Carbohydrate 18.7 g
6%
Dietary Fiber 1.1 g
4%
Sugars 1.1 g
4%
Protein 16.8 g
33%
source: http://www.food.com/recipe/lobster-newburg-9743

Servings: 4

Exported from Home Cookin 8.56 (www.mountainsoftware.com)
Home Cookin Chapter: Lamb

 

 

crown roast of lamb

 

 

 

Crown Roast Of Lamb With Fresh Herbs
====================================
Dec 20, 2012 1:02 pm
How to make a simple, impressive crown roast
By Jess Kapadia

Photo: Gabi Porter
Memorize this easy recipe for a crown roast of lamb in 8 simple
steps.

There is nothing intimidating about a crown roast except the price
tag. For a special occasion or holiday meal, he who delivers the
crown roast to the table is king. Best of all, you’re also paying
for ease of preparation. Simply rub with salt, pepper, olive oil
and a simple herb mixture and let it roast for — no, not 3 hours,
that will kill your lovely expensive roast — half an hour.
Maximum. If you like your lamb any more cooked than a scant
medium-rare, you should not be buying pricey cuts of meat or
taking king-sized credit for this regal dish.
Servings: 8 to 10
Ingredients

1 whole loin of lamb, tied into a crown shape
Coarse salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 teaspoon rosemary, chopped
1 teaspoon thyme leaves, chopped
2 tablespoons fresh flat-leaf parsley, chopped
2 large cloves garlic, peeled

.
Directions:

Preheat oven to 450F.

Combine chopped rosemary and thyme with one tablespoon of the
olive oil and set aside.

Combine chopped parsley with the remaining two tablespoons of
olive oil and set aside.

Season the inside and outside of the roast with salt and pepper.
Rub the roast with the herb olive oil and stick the garlic cloves
firmly in the middle of the center cavity.

Roast for 30 minutes or until the internal temperature reaches 130
for medium-rare. Remove, coat lightly with the parsley oil and
allow to rest for 20 minutes before slicing into individual chops
and serving.

Garnish the serving platter with the rest of the parsley oil.
Level of Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes

source:
http://www.foodrepublic.com/2012/12/20/crown-roast-lamb-fresh-herb
s-recipe

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

Food52
Home Cookin Chapter: Vegetables

Peas In Mint Cream
==================
By poorgirlgourmet • April 16, 2010 • Photo by Food52

Author Notes: For the last two years, I’ve made this recipe for
Easter, but cheating (well, cheating might be a harsh term, it’s
really using what’s available, as peas aren’t quite ready that
early in the year in New England) by using frozen peas. Because
the mint in my garden is also not producing by Easter, this recipe
is designed to use an entire package of supermarket mint (to avoid
waste). If you choose to double the recipe, it isn’t necessary to
double the olive oil and shallot. – poorgirlgourmet

Serves 4 to 6

1 cup light cream
2-3 sprigs fresh mint
3 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
16 ounces peas, defrosted if using frozen
Kosher salt
Freshly ground black pepper
The leaves of 2-3 sprigs fresh mint, coarsely chopped

.
At least an hour before preparing the peas, place the mint in a
small saucepan and pour the light cream over it.

Over medium-low heat, warm the cream until it is scalded (the
point when it has just starting to steam and small bubbles can be
seen around the rim of the pan), 10 to 15 minutes. Be sure to keep
an eye on this process, because you don’t want the cream to boil,
and it doesn’t take but a moment of not paying attention to go
from scald to boil.

Remove the pan from the heat and allow the mint to steep in the
cream for another 30 to 45 minutes.

You can make the mint cream a day before if you like, just
transfer the mint and cream to an airtight container and store in
the refrigerator for up to 24 hours, removing it from the
refrigerator 20 minutes or so before cooking the peas so that the
cream isn’t refrigerator cold at the point when you pour it into
the pan with the peas.

Heat the olive oil in a large saute pan over medium heat, then add
the shallot and saute until the shallot is translucent, 2 to 3
minutes. While the shallot is cooking, remove the mint from
the cream and discard the cooked mint.

Add the peas to the pan, then pour in the cream. Cook until the
cream is reduced by half and the peas are warmed through, stirring
frequently, 12 to 15 minutes.

Add salt and pepper to taste, remove the peas from the heat, then
stir in the chopped mint, and serve them forth.

source: poorgirlgourmet as found at
http://food52.com/recipes/4113-peas-in-mint-cream
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

7-SAV150-89.Cheesecake-750x750-Lindy-s

 

 

Home Cookin Chapter: Cheesecakes

Lindy’s Cheesecake
==================
New York deli man Arnold Reuben claimed he was the first to serve
cheesecake. But it was his
Competitor, Leo Lindemann, who hired away Reuben’s pastry chef to
re-create the dessert at his place, Lindy’s, and made it an icon.
Lindy’s is gone now, but the cheesecake recipe remains. —Arthur
Schwartz, from “Cream of New York” (November 2006)

Dessert
Cheese
American
Classic
Simple
Bake
Recipes
New York
View gallery Enlarge Credit: Andre Baranowski

SERVES 8–12
INGREDIENTS

FOR THE CRUST:

1 cup flour
8 tbsp. unsalted butter, cubed
¼ cup sugar
1 tsp. lemon zest
¼ tsp. salt
1 egg yolk
½ vanilla bean, seeds scraped and reserved

FOR THE FILLING:

2½ lb. cream cheese, softened
1¼ cups sugar
3 tbsp. flour
1½ tsp. orange zest
1½ tsp. lemon zest
½ tsp. vanilla extract
5 whole eggs, plus 2 yolks
¼ cup heavy cream

.
INSTRUCTIONS

1. For the crust: Combine flour, butter, sugar, zest, salt, yolk,
and vanilla seeds in a bowl; rub with fingers until dough forms.
Form dough into 2 rounds; wrap each in plastic wrap. Chill for 1
hour. Press 1 dough round onto bottom of a 9″ spring-form pan; pull
off pieces from remaining dough and press around sides of pan. Set
aside.

2. For the filling: Heat oven to 500°. Beat cream cheese, sugar,
flour, zests, and vanilla in a large bowl on medium-high speed of
a hand mixer until smooth. Add eggs and yolks, one at a time,
beating after each addition, until smooth; stir in cream. Pour
filling into pan, and bake until top begins to brown, about 15
minutes. Reduce heat to 200°, and bake until just set, about 1
hour more. Transfer to a rack, and let cool completely.

Cover and refrigerate at least 8 hours or overnight. Remove cake
from pan and cut into slices to serve.

source: http://www.saveur.com/article/Recipes/Lindys-Cheesecake

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

Don’t forget to enter the contest for a $20 Gift Certificate to Amazon.com.  Look for the entry blank on the December 27, 2014 post about Kwanzaa.  Scroll past the recipes to get to the Rafflecopter Link.  Good luck!  Drawing will take place on January 2nd.  Deadline is Noon on January 2nd.

 

CREDIT WHERE CREDIT IS DUE:

The Millionaire photo – http://en.wikipedia.org/wiki/The_Millionaire_%28TV_series%29

A NEW YEAR’S EVE BASH

new-year-party-7453229

Ok, off to fantasy land for me once again. If I could, this is what I would love to do for New Year’s Eve. I’d love to have a house large enough to hold 30 people and have a cocktail party complete with dancing, so I’d have to have a large finished basement or a Victorian type mansion complete with ballroom. I think I’ll go with the later. I would have big beautiful chandeliers hanging from the ceilings and a huge dining room. The table would be set with a beautiful silver taffeta fortuny crush tablecloth with a black crush runner down the center. I would set cake stands in varying heights and styles around the table and they would be laden with finger foods. In the center I would have a lush floral centerpiece in mauve and pink. It will look something like this one that I found on the internet. I would include the tea candles surrounding it.

 

 

centerpiece-mark-lund-photography

I would have small clusters of pink, silver and mauve balloons in corners around the main rooms. I love balloons. Soft music would drift in from the surround-sound speakers located in each room to set a romantic mood. The party would begin at 9 pm. The guests would be dressed in black tie attire. At 10 pm the band would arrive and the music would become more lively. The guests would float back and forth between the dining room and the ballroom. The bar would be set up in the ballroom along with two tables of punches, one alcoholic, one non-alcoholic. Small tables seating 6 people would be scattered at the end of the room nearest the bar, the rest would be for dancing. The room would look similar to this one I found on the internet. Wouldn’t that just be perfect? A gal can dream.

 

NewYearsEveWedding - Jessica Claire

The conversations would be loud, the laughter would be infectious. There would be cheese, fruit and crackers set at each table for noshing if one wasn’t in the mood to go to the dining room to get the real goodies.

At 10:30 pm the waiters would have the dining room table cleared and begin serving a lavish dinner. The menus would be printed out and framed for people to take home as souvenirs and would read as follows:

Champagne Fruit Salad
Seafood Bisque
Bacon Wrapped Filet Mignon
Lobster Tails
Duchess Potatoes
Haricots Verts
Flaming Baked Alaska

The tables would be cleared at 11:45 pm so people would have time to get ready for the main event. Two large screen TVs would be rolled into the room and positioned so everyone could see the ball fall in Times Square. The waiters would pass out noise blowers and silly hats to everyone and then take their stations at their assigned table with a cold bottle of bubbly waiting for them to pop open and pour at 11:55 pm. The champagne would be Dom Perignon, of course. Nothing but the best!

Midnight, the band is playing Auld Lang Syne as the ball drops from Times Square, the corks are popped, the champagne is poured, toasts are made, the guests are blaring their noise makers and are kissing each other. The outlook for the New Year is great.

A lavish Viennese dessert table is available in the dining room, which a rich assortment of pastries, petit fours, mini-cupcakes and cheesecakes, and chocolates of all kinds. There are many types of cookies to choose from as well as shot glasses of black-and-white chocolate mousse. There is also fresh fruit for the health conscious.

The music slows down to soft romantic tunes.

At 3:00 am the house is finally empty and I drop dead in my bed with a smile on my face and a kiss for my hubby.

HAPPY NEW YEAR, EVERYONE!!! Just in case I can’t post for the next few days.  Hubby just took my computer into the Geek Squad to be fixed.  Pray for me!

Here are some recipes for you to enjoy:

 

endive spears with lobster grapefruit and avocado

Endive Spears with Lobster, Avocado, and Grapefruit

Crab or shrimp may be substituted for the lobster.
Servings: 12
Source: Martha Stewart Living, December/January 1997/1998

Ingredients
1 pink grapefruit, peel and pith removed
1 avocado, peeled and pitted
1 teaspoon freshly squeezed lemon juice
3 ounces cooked lobster meat
4 heads Belgian endive (about 8 ounces)
Salt and freshly ground black pepper
3 fresh tarragon
Directions
1.Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
2.Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
3.Cut lobster into bite-size pieces; set aside.
4.Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.
Source: http://www.marthastewart.com/336656/endive-spears-with-lobster-avocado-and-g#New%20Year%27s%20Party%20Appetizers|/862994/new-years-party-appetizers/@center/859874/new-years-eve|336656

 

 

ml1203_sip_fd08_bsteeyas_xl

 

Mini Chicken B’Steeyas

B’steeya, a Moroccan specialty, is usually baked as one large “pie.” Here, individual ones make delicious finger food. B’steeyas can be assembled ahead, frozen, and then baked as directed, straight from the freezer.
Yield: Makes 54

Ingredients
4 tablespoons safflower oil
1 whole boneless, skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 1/2 teaspoons ground cinnamon, plus more for dusting
3/4 cup confectioners’ sugar, plus more for dusting
2 large eggs, lightly beaten
1/4 cup golden raisins, finely chopped (optional)
1/2 cup whole blanched almonds (2 ounces), toasted
12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted, for brushing
Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl.
2.Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
3.Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
4.In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
5.Preheat oven to 425 degrees. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
6.Working with 1 rectangle at a time, place 1 tablespoon chicken mixture about 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make remaining rolls (you should have 54). Brush with butter; arrange, seam sides down, on parchment-lined baking sheets. (B’steeyas can be frozen at this point, uncovered, until firm, about 1 hour; transfer to airtight containers, and freeze up to 6 weeks.)
7.Bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.
Source: http://www.marthastewart.com/332811/mini-chicken-bsteeyas#New%20Year%27s%20Party%20Appetizers|/862994/new-years-party-appetizers/@center/859874/new-years-eve|332811

 

fruit and champagne

 

MARILYN’S FRUIT SALAD IN CHAMPAGNE

1 Blood Orange (any good orange will do if Blood Oranges aren’t available); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
1 Empire Apple (or your favorite apple); WASHED, PEELED, CORED AND CUT INTO BITE SIZE CUBES AND DRIZZLED WITH LEMON JUICE (to keep from discoloring)
1 Unique Fruit (also called Ugli Fruit); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
2 Kiwis; WASHED, PEELED AND SLICED THINLY
2 cups Seedless Grapes (choose your favorite variety); WASHED
1 qt. Strawberries; WASHED AND SLICED
Korbel’s Extra Dry Champagne (or your favorite)

Mix fruit in a LARGE bowl. Spoon into champagne flutes, leaving about 3”space. Fill glasses with champagne, leaving 1”space from top of flute. Garnish with fresh mint leaf, if desired.

Source: Marilyn Sultar based on a recipe I lost that I called “Punky Frischnacht’s Champagne Fruit Salad.”

 

 

Ina-s Seafood Bisque

 

Shrimp Bisque
Recipe courtesy of Ina Garten

SHOW:
Barefoot Contessa
EPISODE:
Breakfast, Lunch and Dinner
Yield:
4 to 6 servings
Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

2006, Barefoot Contessa at Home, All Rights Reserved

CATEGORIES:

Shrimp
Dinner
Soup
Pairs Well With

Sauvignon Blanc – Acidic, refreshing white wine

Read more at: http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe.html?oc=linkback

 

 

Bacon-Wrapped-Filet_s4x3.jpg.rend.sni12col.landscape

 

Bacon-Wrapped Filet
Recipe courtesy of Ree Drummond

SHOW:
The Pioneer Woman
EPISODE:
Ten Things I Love
Total Time: 25 min
Prep: 10 min
Inactive: 5 min
Cook: 10 min

Yield: 1 serving

Level: Easy
Ingredients

Kosher salt and freshly ground black pepper
1 beef filet steak, 8 to 10 ounces, 2 inches thick
1 piece thin bacon
1 tablespoon butter, more if needed
1 tablespoon olive oil

Directions

Preheat the oven to 450 degrees F.

Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Remove the skillet from the stove top and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

2012 Ree Drummond, All Rights Reserved

CATEGORIES:

Bacon
Main Dish
Steak
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bacon-wrapped-filet-recipe.html?oc=linkback

 

lobster tail

 

Home Cookin Chapter: Fish And Seafood

Broiled Lobster Tails
=====================
Submitted By: SKYGRETCH
Photo By: ChicagoCookie84-Anita

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes

Servings: 2

“Broiled lobster is the perfect simple preparation for lobster
tail, and promises to please a crowd by highlighting the natural
flavor of the lobster meat.”

Ingredients:

2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
Salt to taste
Ground white pepper, to taste
1 lemon – cut into wedges, for garnish

.
Directions:

1. Preheat the broiler.
2. Place lobster tails on a baking sheet. With a sharp knife or
kitchen shears, carefully cut top side of lobster shells
lengthwise. Pull apart shells slightly, and season meat with equal
amounts butter, paprika, salt, and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is
opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Nutrition Information: Per Serving

Servings Per Recipe: 2

Calories: 592
Total Fat: 48g
Cholesterol: 303mg
Sodium: 1085mg
Total Carbs: 7.4g
Dietary Fiber: 2.9g
Protein: 37g

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from
Allrecipes.com 12/29/2014

source:
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=3463
8&origin=detail&servings=2&metric=false

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

duchess-potatoes-a

 

Duchess Potatoes Recipe
Prep time: 10 minutes
Cook time: 45 minutes
Yield: Serves 4-6
You can make these potatoes ahead for a dinner party by preparing the mashed potatoes, piping them and then refrigerate them. Place the potatoes in a 425°F oven 20 minutes before serving to brown.
Ingredients
2 pounds Potatoes (Yukon Golds preferably), WASHED, PEELED AND CUT INTO QUARTERS OR EIGHTHS
Salt
1/4 cup HEAVY Cream
4 tablespoons UNSALTED Butter, DIVIDED
1/4 teaspoon Nutmeg
1/2 teaspoon Black Pepper
3 LARGE Egg YOLKS
Directions
Put potatoes in a LARGE pot (3 qt) and COVER WITH A COUPLE OF INCHES OF COLD WATER. Add a teaspoon of salt to the water. Bring to a simmer and cook UNTIL THE POTATOES ARE TENDER (the tines of a fork easily pierce), about 20-25 minutes.
MEANWHILE, melt 2 tablespoons of butter and set aside. Use this butter to coat the potatoes right before they go in the oven.

PREHEAT THE OVEN 425° F.

AFTER THE POTATOES ARE COOKED, DRAIN IN A COLANDER AND PUT THE POTATOES BACK IN THE POT SET OVER LOW HEAT. ALLOW THEM TO RELEASE STEAM FOR A MINUTE OR SO. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add nutmeg, black pepper, and heavy cream while you continue to mash the potatoes. After everything is mashed together, add salt, to taste, and the egg yolks. Continue to mash UNTIL THE MIXTURE IS SMOOTH. DO NOT OVER-MASH OR YOUR POTATOES WILL END UP WITH A GLUEY.

PLACE A LARGE STAR TIP IN A PIPING BAG. DON’T BE INTIMIDATED BY THIS STEP! Pipe the potatoes onto a cookie sheet. If you don’t care to try piping or you just don’t have time to fuss, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. Whether you make piped individual portions or a casserole, PAINT THE POTATOES WITH THE MELTED BUTTER. Bake in the 425°F oven until nicely browned, about 20 minutes.

 

 

baked alaska

Home Cookin Chapter: Desserts

Baked Alaska
============
November 5, 2009 By Eric Lanlard
A fantastic after dinner show stopper, this baked Alaska recipe
was featured on the second series of Baking Mad with Eric Lanlard
on Channel 4.
Key Information

Prep:30 mins
Bake:35 mins
Serves:4
Skill level:advanced
Ingredients
For the sponge

175g Butter (unsalted) softened, plus extra for greasing
175g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
3 Egg(s) (free range)
1 Lemon(s) finely grated, zest and juice
175g Self-raising white flour (we use Allinson) Self-raising white
flour
150ml Ice cream Vanilla
125g Dried mixed fruits
25ml Grand marnier

For the meringue

6 Egg white(s) (free range)
400g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
4tbsp Apricot jam
25ml Grand marnier
.
The Method

Step 1

Place the dried fruit in a bowl and drizzle with Grand
Marnier. Leave overnight so that the alcohol infuses the fruit.
tip: What to do if you have forgotten to soak the fruit before
baking your cake

Step 2

Soften your ice-cream (use a mixer with a beater attachment
for ease) and add the drained, soaked fruits to it. Pack into a
loaf tin and refreeze.

Step 3

Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5).
Lightly butter one of the remaining loaf tins. tip: How to use
your oven properly

Step 4

In a bowl, cream together the butter and the sugar, using an
electric hand whisk, until light and fluffy. Add the beaten egg, a
little at a time, combining well after each addition. tip:
Using eggs at room temperature

Step 5

Once the eggs are thoroughly combined, beat in the lemon zest
and lemon juice, then sift on the flour and fold it in, using a
large metal spoon.
Step 6

Turn the batter into your prepared tin then place in the
preheated oven and bake for about 25 minutes, or until a skewer
inserted into the centre of the cake comes out clean. Allow to
cool for 10 minutes in the tin then turn out on to a wire rack to
cool completely. tip: How to cool your cake after baking

Step 7

Once the sponge is completely cold, make your meringue. In a
bowl, beat the egg whites using your electric hand whisk,
gradually adding the sugar until you have a stiff and glossy
mixture. tip: How to whisk egg whites

Step 8

Spread a layer of the meringue on the base of the third loaf
tin (not too thick). Cut the sponge in half horizontally and
spread the apricot preserve over both of the cut ends. Lay one
piece of the sponge, jam-side up, over the meringue then unmould
the ice-cream, trim and lay on top. Now place the second piece of
sponge, jam-side down, over the ice-cream. Use the remaining
meringue to cover the top of the Alaska so that it completely
seals the cake, like an igloo! Place the Alaska in the freezer
until solid.

Step 9

Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).

Step 10

Remove the Alaska from the freezer and immediately place in
the preheated oven. Bake for 8–10 minutes, or until the meringue
is coloured. You can use a kitchen blow-torch to add a final touch
of colour.

Step 11

In a small saucepan heat up the Grand Marnier. Carefully light
it up and pour over the dessert just before taking it to the
table.
source: http://www.bakingmad.com/baked-alaska-recipe/

note: photo found on internet – did not come with recipe!!!
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

Don’t forget to enter our contest for the $20.00 Amazon.com Gift Certificate.  For rules and entry blank, please see the December 27, 2014 post about Kwanzaa.  Scroll past the recipes and look for the Rafflecopter link.  Contest ends on January 2, 2015, my granddaughter’s 19th birthday!

CREDIT WHERE CREDIT IS DUE:

New Year’s Eve Party photo – http://www.dreamstime.com/royalty-free-stock-images-new-year-party-image7453229

Fruit and Champagne photo – http://www.hazeltons.ca/products/champagne-fruit-salad-bowl

HAPPY KWANZAA

kwanza12

 

 

 

NOTE: Scroll past the recipes to see a surprise – a contest sponsored by me!

Kwanzaa, to me is a very under-rated holiday. I think it is a beautifully thought out holiday and I hope that in the years to come it is more widely celebrated. I hope someday I get invited to share in this holiday. Although Kwanzaa is a very new holiday, being inaugurated in 1966, I would have thought it would become much more popularly celebrated. Kwanzaa is an African-American, Pan-American holiday that is celebrated from December 26th through January 1st. Like Chanukah, candles are lit and are the main symbol of Kwanzaa. Kwanzaa is based on sound principles and each principle is given it’s own day of celebration as follows:

 Each day, a principle of Kwanzaa is celebrated:

The Seven Principles

Date

Principle in English

Principle in Swahili

December 26 Unity Umoja
December 27 Self-Determination Kujichagulia
December 28 Collective Work & Responsibility Ujima
December 29 Cooperative Economics Ujamaa
December 30 Purpose Nia
December 31 Creativity Kuumba
January 1 Faith Imani

I think that these principles should be celebrated by everyone. They are good, solid principles that could create stronger more stable communities and more respect for one another. Because I respect this holiday so much, I would like to offer my sincerest wishes for a Happy, Healthy Kwanzaa. No, I’m not ending on this note. I’d like to tell you about the seven symbols of Kwanzaa.

The Seven Symbols

Celebrants decorate with red, black, and green as well as African-style textiles and art. At the heart of Kwanzaa imagery, however, are the seven symbols.

The Seven Symbols of Kwanzaa

kikombe cha umoja
Meaning: the unity cup
Action: Celebrants drink from this cup in honor of their African ancestors. Before drinking, each person says “harambee,” or “let’s pull together.”

kinara
Meaning: the candleholder, which holds seven candles
Action: It said to symbolize stalks of corn that branch off to form new stalks, much as the human family is created.

mazao
Meaning: fruits, nuts, and vegetables
Action: These remind celebrants of the harvest fruits that nourished the people of Africa.

mishumaa saba
Meaning: the seven candles that represent the seven principles
Action: A different candle is lit each day. Three candles on the left are green; three on the right are red; and in the middle is a black candle.

mkeka
Meaning: mat
Action: The symbols of Kwanzaa are arranged on the mkeka, which may be made of straw or African cloth. It symbolizes the foundation upon which communities are built.

vibunzi (plural, muhindi)
Meaning: ear of corn
Action: Traditionally, one ear of corn is placed on the mkeka for each child present.

zawadi
Meaning: gifts
Action: Traditionally, educational and cultural gifts are given to children on January 1, the last day of Kwanzaa.

Here are some suggested foods to serve for a Kwanzaa celebration:

Cowpeas

Cowpeas

APPETIZER: Koki

Koki (or EkokiHaricots KokiKoki de NiébéGâteau de haricots, or Bean Cake) is popular all over Cameroon. It is made from cowpeas (niébé or black-eyed peas) or other beans (haricots). It is similar to the Moyin-Moyin of western Africa in that the beans are mashed into a paste which is wrapped in banana leaves and steamed.

What you need

  • two to four cups (one to two pounds) dry cowpeas (black-eyed peas), kidney beans, white beans, or similar

  • one or two sweet peppers (red, green, or in between) and/or chile pepper, cleaned and finely chopped

  • one cup palm oil

  • salt

  • banana leaves (or aluminum foil) and string

What you do

  • Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins, if need be. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender. (Modern adaptation: start with canned beans, drained and rinsed.)

  • Crush, grind, or mash the black-eyed peas into a thick paste. Put the crushed beans in a large bowl. Slowly stir in enough water to make the paste smooth. Beat with a wire whisk or wooden spoon for a few minutes or more. It is important to incorporate small air bubbles into the paste.

  • Heat the oil in a skillet for a few minutes, when warmed, add half the oil to the bean paste.

  • Fry the chopped pepper in the remaining oil for a few minutes, then add pepper and oil to the bean paste. Add salt to taste and mix well.

  • Warm the banana leaves for a half-minute in a hot oven, or on a grill, or in a pot of boiling water. This makes them easier to fold. Remove the center rib of each leaf by cutting across it with a knife and pulling it off. Cut the ends off each leaf to form a large rectangle. Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick. (Use something like the burrito folding technique. How many leaves and how much koki you are cooking will determine how many packets to make. Use oven-proof string to tie them closed.)

  • Place sticks or a wire basket on the bottom of a large pot. (A stovetop steamer can be used.) Carefully stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for one to three hours. Cooking time depends on the size of the packet. The finished Koki should be cooked to the center, like a cake.

  • Koki can be eaten hot or cold and is often served with boiled Yam or sweet potato.

To make the most authentic Koki, red palm oil is essential as it gives the beans the right flavor and color. In rural areas of Africa fresh palm nut sauce (similar to Moambé Sauce / Nyembwe Sauce) is often used instead of the refined red palm oil which is available in cities. Outside of Africa canned palm soup base, also called sauce graine or noix de palme can be found in speciality grocery stores and can be used in place of the red palm oil.

Koki can also be made from cocoyam (taro) tubers which are cleaned, peeled and grated and substituted for the beans. Crushed dried fish or shrimp are often added along with the red palm oil.

SOUP: Peanut Soup

Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or one of the Fufu-like staples:Baton de ManiocFufu, or Ugali.

woman from mali

What you need

  • two or three cups chicken broth or chicken stock

  • one small onion, minced

  • one small sweet green pepper (or bell pepper), minced

  • one clove of garlic, crushed (optional)

  • salt, black pepper, cayenne pepper or red pepper (to taste)

  • one hot chile pepper, minced (optional)

  • one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)

  • one or two tomatoes, chopped or canned tomatoes (optional)

  • one cup natural unsweetened peanut butter (or make your own peanut paste, see the simple peanut soup recipe below)

What you do

  • If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.

  • If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.

Simplest Peanut Soup

The simplest Peanut Soup recipe calls for two parts chicken stock, two parts shelled peanuts, and one part milk or cream. Start by roasting the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, turning often. Remove the skins from the peanuts and mash them with a mortar and pestle, mince them with a knife, crush them with a rolling pin, or use a food-processor. (Or you could use one part peanut butter, preferably natural and unsweetened.) Combine the peanut paste with the chicken stock in a saucepan and simmer for thirty minutes to an hour. Season with salt, black pepper, cayenne pepper, and sugar to taste. Stir in milk before serving.

Colonial American Peanut Soup

Make a roux by heating a spoonful of butter in a saucepan and slowly stirring in a spoonful of flour, then add the other ingredients (as above). Consider including a chopped celery stalk and a chopped leek along with the other vegetables. Also add some milk or cream just before serving.

Round off the meal with a nice roast, collard greens, a corn dish, black-eyed peas, mashed sweet potatoes and of course dessert, I would say. Here are a couple of dessert ideas:

Mango Pound Cake

Mango Pound Cake

Home Cookin Chapter: KWANZAA RECIPES

Mango Pound Cake

================

Mango Pound Cake recipe photo by:kraft

It’s hard to believe that just one peeled, finely chopped Mango

can give a homemade pound cake this much flavor (but it’s true!).

Prep: 15 min

Total: 2 hr 25 min

What you need:

2 cups plus 2 tsp. flour, divided

1-1/2 tsp. CALUMET Baking Powder

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup butter or margarine, softened

2 cups granulated sugar

1 Tbsp. vanilla

4 eggs

1 mango, peeled, finely chopped

2 tsp. powdered sugar

.

make it:

HEAT oven to 325ºF.

MIX 2 cups flour and baking powder; set aside. Beat cream cheese,

butter, granulated sugar and vanilla in large bowl with mixer

until blended. Add eggs, 1 at a time, beating after each until

blended. Gradually beat in flour mixture on low speed until

blended.

POUR 1/3 of the cake batter into 12-cup fluted tube pan sprayed

with cooking spray. Toss mangos with remaining flour; stir into

remaining cake batter. Pour over batter in pan.

BAKE 1 hour 10 min. or until toothpick inserted near center comes

out clean. Cool cake in pan 10 min. Loosen cake from sides of pan

with knife. Invert cake onto wire rack; gently remove pan. Cool

cake completely. Sprinkle with powdered sugar just before serving.

kraft kitchens tips:

SIZE WISE: The mangos provide a refreshing flavor twist to this

classic cake that’s the perfect dessert to serve at your next

special occasion.

SPECIAL EXTRA: Serve topped with additional chopped fresh mangos.

VARIATION: Substitute a 10-inch tube pan for the fluted tube

pan.

SOURCE:

http://www.kraftrecipes.com/recipes/mango-pound-cake-124498.aspx#

Servings: 16

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

Chocolate and Fruit Cake for Kwanzaa

Chocolate and Fruit Cake for Kwanzaa

Home Cookin Chapter: KWANZAA RECIPES

Chocolate & Fruit Cake For Kwanzaa

==================================

Skill Level:Advanced

Ingredients:

3/4 cup HERSHEY’S Cocoa

1-3/4 cups sugar, divided

1/2 cup water

1/4 cup shortening

1/2 cup (1 stick) butter or margarine, softened

1 teaspoon vanilla extract

3 eggs

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup milk

CITRUS FILLING:

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 cup orange juice

1/4 cup lemon juice

1/4 cup water

1 tablespoon butter or margarine

1 teaspoon freshly grated orange peel

1/2 teaspoon freshly grated lemon peel

4 cups fresh, sweetened fruit (sliced peaches, nectarine,

strawberries, blueberries, kiwi fruit, sweet

Cherries – halved)

1/2 cup green grapes, halved

.

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking

pans.

2. Stir together cocoa, 1/2 cup sugar, water and shortening in

small saucepan. Cook over low heat, stirring constantly, until

shortening is melted and sugar is dissolved. Remove from heat;

cool.

3. Beat butter, remaining 1-1/4 cups sugar and vanilla in large

bowl until creamy. Add eggs, one at a time, beating well after

each addition. Add cocoa mixture, beating until blended. Stir

together flour, baking soda and salt; add alternately with milk to

butter mixture. Pour batter into prepared pans.

4. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Cool 10 minutes; remove from pans to wire racks.

Cool completely.

5. Prepare CITRUS FILLING (instructions are below). With a long

serrated knife, using a sawing motion, split each cake layer in

half horizontally, forming 4 layers.

Place 1 layer on serving plate; spread about 1/3 cup filling over

layer. Top with about 1 cup assorted fruit. Top with second cake

layer; repeat procedure until all layers are stacked.

Arrange fruit on top layer in a decorative design. Top with

remaining filling, if desired. Garnish with grapes. Refrigerate

until serving time. Cover; refrigerate leftover cake.

Makes 12 servings.

CITRUS FILLING:

Combine sugar, cornstarch, salt, orange juice, lemon juice and

water in small saucepan. Cook over medium heat, stirring

constantly, until mixture boils; boil and stir 1 minute. Remove

from heat; stir in butter, orange and lemon peel. Refrigerate

until cool. About 1-2/3 cups filling.

source:

https://www.hersheys.com/recipes/recipe-details.aspx?id=5071&name=

Chocolate-%26-Fruit-Cake-For-Kwanzaa

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

I had a thought when I woke up. I thought I would like to have a contest for a giveaway. I would like to offer a book or a gift certificate for one. This contest is at my own expense. To enter, you need to subscribe, share this post on Facebook, and leave a comment here about the highlight of your holiday. I will randomly draw a name from the qualifying subscribers on January 2, 2015. Let me think what I want to offer for a moment…be right back…ok, I’ve decided that I will give one lucky person a $20.00 gift certificate to Amazon.com. This way the winner can choose the type of book they most enjoy. Good luck everyone! Here is the entry form from Rafflecopter. Unfortunately, it doesn’t have the subscribe option, so when Rafflecopter randomly chooses a winner, I will check to make sure the winner is a subscriber. Otherwise, I will have Rafflecopter choose another winner. So remember, to enter you need to subscribe to A Tzimmes Revived, mention this link on Facebook, leave a comment about the highlight of your holiday celebration and fill out the Rafflecopter entry form by clicking on the Rafflecopter giveaway link below .

 

If this is a successful contest, I may run more in the future, so join in the fun! Winners will be announced on the post of Jan. 3, 2015 and will be notified by email.

a Rafflecopter giveaway

CREDIT WHERE CREDIT IS DUE:

 

Happy Kwanzaa clip art –  http://clipartmountain.com/clip5/kwan5.htm

Cowpeas photo – http://www.onlyfoods.net/cowpea.html

The Seven Principles’ chart – http://www.apples4theteacher.com/holidays/kwanzaa/about.html

Contest Entry – http://www.rafflecopter.com

The Seven Symbols – http://www.infoplease.com/spot/kwanzaa1.html

Kwanzaa Recipes and Graphic of African or African-American Woman – http://congocookbook.com/soup_and_stew_recipes/peanut_soup.html

CHRISTMAS DAY 2014

ornament_S4

 

I have never thought about how I would celebrate Christmas if I wasn’t Jewish, but as I was searching for a topic to write about today, I thought it would be fun to fantasize. First of all, I would have a huge beautiful pine tree in my front yard, like the ones we had at our house when I was growing up. I would string green flashing lights all around it. I would put Santa Claus window clings on my living room windows and a reindeer window cling on my front door window pane. I would outline my windows in blue lights and outline the door outside in blue lights too. I love water-related colors. I would have a blow-up Christmas Carousel on the front lawn along with Christmas caroler lawn stakes. On my door, I would have a home-made wreath like the one I have pictured above and I would have lights lining the walkway in welcome.

Indoors I would have a medium-sized real pine tree surrounded by a sheer white organza lace tree skirt and the tree would be decorated in shades of pink glass ornaments and a rose velvet ribbon running through it. The tree would have some meaningful family ornaments scattered around it to add meaning to my tree and to the holiday. I would top the tree with an angel.

My mantel would hold a stocking for each of us and would have been knit by me through the years. And it would have one store-bought old-fashioned stocking filling with Christmas candies. It would be the kind that is full of holes, this is for nostalgia. And I would make sure there was a tangerine or an orange in everyone’s stocking along with all the other stocking stuffers I bought. I would probably have a Santa Claus collection on my mantel too.

I would have been baking and making candy for months. There would be Fran Scarmanach’s Christmas Cut-Out Cookies, Carol Wilson’s Italian Spice Balls, Peanut-Butter Blossoms, Snow-Topped Mint Chocolate Cooks, Snickerdoodles, Gingerbread Men and who knows what else!

I would have cards from all of my friends and families taped to the wall in a tree-shaped design. This would be in a special place so I could see it when I came down the stairs each morning.

I would plan my menu. I would serve a nice dip and crudites and pigs in a blanket. Also would serve something like a tree-shaped fruit and cheese platter, something colorful. For cocktails, I’d make festive punch, one alcoholic, one non-alcoholic. We would begin with French Onion soup, a tossed salad, brown and serve rolls, Let’s see, I think a good Christmas dinner would be a standing rib-roast or a prime rib. With the roast I would serve herb roasted carrots, steamed green beans, and baked potatoes or potatoes au gratin. Have to have a Christmasy jello mold….I’ll have to look on the net and post one here…For dessert, something decadent, perhaps a Yule Log cake. Those always look impressive to me. I wouldn’t forget to put out the cookies and candies I have made. I’d serve champagne with dinner and bubbly apple juice to those who don’t want alcohol or are too young. Of course I’d have lots of pop too. A good coffee and a choice of good teas to end the dinner would be in order.

Can you hear the Christmas music playing softly in the background, the voices of the people surrounding the table and the laughter? There would be lots of laughter as we reminisce. I can hear my favorite  Christmas CD put out years ago by Mason Williams of “Classical Gas” fame. Yes, I really do have Christmas CD’s as part of my music collection at home! Mr. Williams’ CD is called “Mason Williams and Friends, a Gift of Song” and is available from Amazon.com. I am a huge Mason Williams fan. His writings are as good as his music! I think he is a genius.

 

Here is a recipe I copied from Pinterest the other day for a dip that I would love to try:

 

 

easy skillet pizza dip

 

 

Home Cookin Chapter: APPETIZERS 2014

Easy Skillet Pizza Dip

======================

Serve this easy pizza dip with Pillsbury™ bread sticks or fresh

veggies for dipping!

Prep time 15 min

total time 30 min

ingredients 3

servings 8

Ingredients:

1 Lb lean (at least 80%) ground beef

1 1/2 Cups Muir Glen™ organic garlic roasted garlic pasta sauce

1 1/2 Cups shredded Italian cheese blend (6 oz)

 

Steps:

Heat oven to 375°F.

In 10- or 12-inch skillet, cook beef over medium-high heat,

stirring frequently, until brown; drain.

Stir in marinara sauce until well combined. Top with cheese.

Bake 10 to 15 minutes or until cheese is melted and filling is

hot. If desired, increase oven setting to broil during last 3 to 4

minutes of baking to brown cheese.

NOTE: Use ground turkey in place of the ground beef, if desired.

Nutrition Facts:

Serving Size: 1 Serving

Calories190Calories from Fat110

Total Fat12g

Saturated Fat6gTrans Fat1/2g

Cholesterol55mgSodium320mgTotal

Carbohydrate5g

Dietary Fiber1g

Sugars0g

Protein15g

% Daily Value*:

Vitamin A6%

Vitamin C4%

Calcium15%

Iron8%

Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0

Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean

Meat; 1 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

COMMENTS:

MelissaPearson:   Just a tip. Don’t cook items with

tomatoes in your cast iron skillet. The acid content of tomatoes

can damage your skillet. That would be terrible considering all

the work you’re gone through to get it perfectly seasoned.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

Here are some punch recipes:

 

punch bowl

 

 

Home Cookin Chapter: BEVERAGES – NON-ALCOHOLIC

POMEGRANATE-LEMONADE PUNCH

==========================

PREP: 10 mins.

SERVINGS: 10 servings, 1 cup each serving

4 1/2 cups COLD Water

1 packet (makes 2 qt. drink) OR 2 packets (makes 1 qt. drink each)

Crystal Light Lemonade Flavor Drink Mix*

2 cans (12 oz. each) Diet Ginger Ale; CHILLED

2 cups COLD Pomegranate Juice

1/2 cup FRESH Lemon Juice

*NOTE: Crystal Light Packets come in two sizes. Please note

packet size before preparing recipe!!!

.

In a large punch bowl, add COLD water to the drink mix; stir UNTIL

mix is dissolved.

Stir in remaining ingredients.

Garnish each glass with FRESH mint, a lemon slice OR a small scoop

of lemon sherbet.

MSS NOTE: Photo shows combination of lemon slices and fresh mint

leaves as their garnish.

SOURCE: pg. 16, Kraft’s “FOOD & FAMILY HOLIDAY 2014” magazine.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

BEST-Christmas-Punch-Recipe-EVER

 

 

Home Cookin Chapter: BEVERAGES – ALCOHOLIC

BEST Christmas Punch Recipe: Santa’s Little Helper!

===================================================

A delicious blend of juices and a bubbly mixer make this recipe

perfectly adaptable as alcoholic or non-alcoholic, and it’s SURE

to be the hit of your holiday party, festive gathering or baby

shower!

Author: Carrie

Recipe type: Beverage

Prep time: 5 mins Total time: 5 mins

Ingredients

1 bottle of champagne (OR use a lemon-lime soda like Sierra Mist

to make it non-alcoholic)

1 bottle of Cranberry Juice Blend

1 cup of sugar (try to use superfine sugar if you can find it)

1 c. frozen lemonade concentrate (thawed)

1 c. frozen orange juice concentrate (thawed)

ice

water (for amount, see below)

garnishes: lemon slices, cranberries, fresh rosemary sprigs

Instructions

Combine the champagne and the cranberry juice blend. Add the

sugar, and stir vigorously until combined.

Add the thawed concentrates, stir.

If you want a strong punch you can leave as is and just add some

ice. You may wish to dilute with up to three cups of water (add

water to taste) depending on your personal preference. Remember

adding ice will also dilute the punch a bit so don’t go overboard

on both ice and water. 🙂

Add your garnishes– a bag of fresh cranberries, lemon slices (wash

the lemons well if including the peels), perhaps a sprig of fresh

rosemary or two for a fresh kick.

** Note: You can also make this ahead of time– simply add all

ingredients EXCEPT the garnishes and bubbly (either champagne or

soda). Refrigerate for a few hours and add the remaining

ingredients when guests arrive. **

source:

http://makinglemonadeblog.com/best-christmas-punch-recipe-santas-l

ittle-helper/

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

Look at what I found for you in my d base of recipes!!! This would be perfect for my fantasy Christmas feast, of course, I would omit the mushrooms!!!  Please note that the prime rib photo below is not part of my recipe.  There was no photo with recipe because I typed it from a magazine.  I found the photo at http://www.caroincarolina.com/2011/01/random-willynillyness-cooking-presents.html.  I strongly advise you check this webpage out before you begin making your prime rib.  It is very informative.

 

 

prime rib

 

 

 

Home Cookin Chapter: Beef

PRIME RIB

=========

ACTIVE: 25 mins.

TOTAL: 2 hr. 40 mins.

SERVES: 12-18

PRIME RIB:

4 tbsp. Tricolor Peppercorns (OR any peppercorns)

3 springs Rosemary

3 sprigs Thyme

1/2 cup Kosher Salt

8 cloves Garlic; MINCED

1 10-14 lb. BONELESS Rib-Eye Roast

1/4 cup Olive Oil

YORKSHIRE PUDDING:

ACTIVE: 25 mins.

TOTAL: 40 mins.

SERVES: 12

5 LARGE Eggs

1 cup Half-and-Half

1 cup All-Purpose Flour

Kosher Salt

Drippings from the Prime Rib

BURGUNDY MUSHROOMS:

START MAKING THE MUSHROOMS IN THE MORNING–THEY TAKE 9 HRS FOR

MAKE! IF YOU CAN’T STAY HOME TO WATCH THE STOVE, MAKE THEM IN A

SLOW COOKER ON LOW.

ACTIVE: 15 mins.

TOTAL: 9 hrs. 15 mins.

SERVES: 12

4 lbs. WHITE BUTTON Mushrooms

1 cup (2 sticks) Butter

4 cubes LOW-SODIUM Chicken Bouillon

4 cubes LOW-SODIUM Beef Bouillon

FRESHLY GROUND BLACK Pepper

1 tsp. Dill Seeds

5 cloves Garlic

1 liter Burgundy Wine (OR any Red Wine, such as Cabernet OR

Merlot)

1 1/2 tsp. Worcestershire sauce

Kosher Salt

“Prime rib is the most impressive, seductive hunk of beef there

is.”

PRIME RIB:

1. MOVE THE OVEN RACK TO THE BOTTOM AND PREHEAT THE OVEN TO 500°

F., then start with the seasoning. Grab the peppercorns and throw

them in a big plastic bag and pound them with a rolling pin to

break them open.

Pull the leaves off of the rosemary and thyme sprigs. Throw the

crushed peppercorns into a bowl with the salt and herb leaves and

add the MINCED garlic. Use your finger to toss it all together,

then set it aside.

2. Place the beef, FAT-SIDE UP, on a rack in the roasting pan.

Drizzle the olive oil all over the surface and rub it in with your

hands. Sprinkle the peppercorn-herb-salt mixture all over the

surface of the beef, pressing it LIGHTLY with your hands.

3. Roast the beef 46 mins. for the first stage. REDUCE THE OVEN

TEMP. TO 300° F. AND INSERT A MEAT THERMOMETER SIDEWAYS INTO THE

ROAST. Roast the beef an additional 1 hr. 15 mins. to 1 hr. 30

mins. OR UNTIL THE THERMOMETER REGISTERS 120° F. TO 135° F. IN THE

CENTER for medium-rare. (The meat will continue to cook for a bit

after you remove it from the oven.)

4. REMOVE the beef from the rack and let it rest about 15 mins.

to allow the juices to redistribute throughout the meat. (This is

a perfect time to get the Yorkshire pudding in the oven). When

you’re ready to serve, carve it into slices of your preferred

width.

 

YORKSHIRE PUDDING:

 

1. MAKE THE BATTER BEFORE REMOVING THE PRIME RIB FROM THE OVEN:

Combine the eggs and half-and-half in a bowl and whisk UNTIL

they’re totally combined. Throw the flour and 2 tsp. salt into a

SIFTER and sift them straight into the bowl. Whisk until it’s

nice and smooth, then refrigerate until the prime rib is ready.

2. After the beef is removed from the pan, INCREASE THE OVEN

TEMPERATURE to 450° F. Use a SLOTTED SPOON to remove the

peppercorns, herbs and excess salt from the drippings. Pour the

remaining drippings into a separate container. They should be

speckled and lovely!

3. Pour a small amount (about 1/2 tsp. or so) of the drippings

into each cup of a standard muffin pan and place the pan in the

HOT OVEN for a couple of mins. OR UNTIL JUST BEFORE THE DRIPPINGS

BEGIN TO SMOKE.

4. CAREFULLY REMOVE THE PAN FROM THE OVEN AND IMMEDIATELY FILL

THE MUFFIN CUPS ABOUT 1/2-2/3 FULL.

Bake 13-14 mins. OR UNTIL THEY’VE “POPPED” about as much as they

can pop. Serve them in a basket with a pretty napkin right next

to the prime rib.

 

BURGUNDY MUSHROOMS:

 

1. Throw the mushrooms in a LARGE POT WITH the butter, bouillon

cubes, 1 tsp. pepper, the drill seeds AND garlic. Add the wine,

Worcestershire sauce AND 2 cups BOILING water. Bring the mixture

to a BOIL OVER MEDIUM-HIGH heat, then REDUCE THE HEAT TO LOW,

COVER THE POLT AND LET IT SIMMER for 6 hrs. (Yes, I said 6

hours!)

2. After 6 hrs., REMOVE THE LID AND CONTINUE SIMMERING for

another 2-3 hrs. (Yes,I said 3 hrs.!)

3. After the 8-9 hrs. cooking time, season with salt to taste.

The mushrooms will be very dark in color and exceedingly luscious.

Ladle them into a serving dish and get ready for the best

mushroom experience of your life.

SOURCE: Ree Drummond, pg. 159-160, food network magazine,

December 2014, Vol.7, Number 10.

Servings: 0

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

Christmas Ribbon Mold

 

 

 

From Kraft Foods, I found this beautiful jello mold:

Home Cookin Chapter: JELLO

CHRISTMAS RIBBON MOLD

=====================

360 minutes to make

Cook time is chill time.

Ingredients

2 cups boiling water, divided

1 pkg. (4-serving size) JELL-O Cherry Flavor gelatin, or any other

red flavor

1-1/2 cups cold water, divided

1 pkg. (4-serving size) JELL-O lime Flavor gelatin

2 cups JET-PUFFED miniature marshmallows

.

How to make it

Stir 1 cup of the boiling water into dry red gelatin mix in medium

bowl at least 2 min. until completely dissolved.

Stir in 3/4 cup of the cold water.

Pour into 5-cup mold.

Refrigerate 2 hours or until set but not firm (gelatin should

stick to finger when touched and should mound).

Meanwhile, stir remaining 1 cup boiling water into dry lime

gelatin mix in medium bowl at least 2 min. until completely

dissolved.

Stir in remaining 3/4 cup cold water.

Refrigerate 30 min. or until cooled; gently stir in marshmallows.

Spoon over red gelatin.

(Marshmallows will float to the top.)

Refrigerate 4 hours or until firm.

Unmold and garnish with additional marshmallows, if desired.

Store any leftover gelatin in refrigerator.

source: Recipe and picture courtesy of Kraft Food & Family.

Servings: 10

Exported from Home Cookin 8.59 (www.mountainsoftware.com)

 

 

I found this incredibly gorgeous Yule Log Cake on the internet. It actually doesn’t look as intimidating as some that I have seen!

 

 

yule-log-cake-recipe.jpg.pagespeed.ce.nIvp3P7E8B

 

 

 

Home Cookin Chapter: CHRISTMAS 2013-2014

Buche De Noel

=============

Yule Log Cake Recipe

This yule log cake recipe is one of the simplest ways to make a luscious,

rich bûche de Noël at Christmas time. Fashioned to look like a yule log, a

bûche de Noël is most times just a jelly roll dressed up for the holidays.

If you come to France in December, you will find people eating many different

sorts of this “classic” dessert (which is actually a fairly modern take on

the French yule log tradition).

These days in France you can find a yule log cake recipe in any flavor that

might suit your fancy. There have even been chefs that have dreamed up savory

bûche de Noëls, served as an entree, but a more down to earth yule log cake

recipe might use:

Ice cream. I suspect that this is what a lot of French people will be having

this year if my grocery store freezer section is any indication.

Chestnut Puree. Usually a very rich mixture of chocolate, butter and sweet

chestnut cream.

Genoise Cake. This is a very light airy cake that rolls up nicely without

breaking. It is made with an incredible variety of fillings. The French favor

chocolate, vanilla, praline, orange liqueur, and coffee flavors but the only

limit is your imagination.

My Yule Log Cake Recipe

I made quite a few bûche de Noëls, testing which would be the best yule log

cake recipe to share with you. One I made had French buttercream frosting,

but although this was absolutely delicious, it was just too rich I believe.

So here’s my compromise: an easy (don’t be afraid, you can do it) genoise

cake with very easy chocolate buttercream frosting, which I find more

digestable then the French version. You’ll need a jelly roll pan to

successfully make this yule log cake recipe.

Bûche de Noël

Prep time: 40 minutes with assembly

Bake time: 10 min

INGREDIENTS

4 eggs (these have to be at room temperature)

2/3 cup sugar

1 teaspoon vanilla

1 cup cake flour (sifted before measuring)

DIRECTIONS

Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter

that as well. Preheat oven to 400° F.

In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs

until they are very thick and light colored (this takes about 7 minutes).

Continue beating and add the sugar in 1 tablespoon at a time, allowing each

spoonful to mix in before continuing with the next. Beat in the vanilla as

well.

Stop the mixer and sift 1/2 cup sifted cake flour on top of the batter. Using

a spatula, gently stir the flour into the batter. Sift the final 1/2 cup

flour on top and then very gently fold this into the batter. You want to stop

as soon as all the flour is integrated into the batter. This will give you a

light and airy cake.

Pour and spread the batter into the prepared pan and bake for just 10

minutes. Do not overbake or the cake will be too stiff to roll without

breaking.

As soon as you take it out of the oven, turn the cake out onto a clean

dishtowel (I’ve seen people recommend that you put powdered sugar on the

dishtowel so that it doesn’t stick, but I don’t find this necessary). Remove

the parchment paper and allow the cake to cool for a couple of minutes. While

it is still warm, roll the cake up from one of its short ends with the

dishtowel inside (this way the cake gets used to being rolled and won’t tear

when you fill it and roll it back up). Allow the cake to cool completely.

Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe

below) evenly on top. Carefully roll the cake back up and neatly place on

your serving dish, seam side down.

Optional: To enhance the yule log effect, cut off the ends at an angle and

use these to create stubs on the log (they’re supposed to look like cut off

branches), attaching them with some buttercream.

Frost the outside of the log and, using a fork, trace irregular lines in the

frosting to give it a woody effect. Refrigerate the cake for 20 minutes to

set the frosting, then cover loosely with plastic wrap and allow it to “age”

in the refrigerator for several hours or overnight.

Before serving, decorate your cake however you wish. I’m sure you have some

cute little Christmas ornaments that will do the job. In France you might

find Santa Claus, an ax or a saw, mushrooms (made from meringue), or elves

dancing on the cake.

Chocolate Buttercream Frosting

INGREDIENTS

1/2 cup soft unsalted butter

3 1/4 cups powdered sugar

1/2 cup unsweetened cocoa

1/8 teaspoon salt

1 teaspoon vanilla

1/4 cup buttermilk

DIRECTIONS

Whip the butter in your mixer until is is light and creamy. Sift together the

sugar, cocoa and salt and add this to the butter. Beat until well mixed then

add the vanilla and buttermilk. Beat until very smooth. This makes just the

right amount of buttercream for the yule log cake recipe above.

source: http://www.easy-french-food.com/yule-log-cake-recipe.html

I know these recipes are late for your Christmas celebration this year, but perhaps you can print it out and save it for next year, or perhaps for a New Year’s Eve celebration. Let me know what you think!

 

CREDIT WHERE CREDIT IS DUE:

Wreath photo:  http://craftysisters-nc.blogspot.com/2010/12/oh-my.html

Punch Bowl photo:  http://uncorked.winterthur.org/consumption-equipage/punch/:

Prime Rib photo:  http://www.caroincarolina.com/2011/01/random-willynillyness-cooking-presents.html