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


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BABY IT’S COLD OUTSIDE – 26 IDEAS ON HOW TO STAY WARM

cold-clip-art-cold-weather-clipart-17

Baby, it’s freezing out here!

 

I don’t know about where you live, but tonight, January 5, 2015, in the Rochester, New York area, it is 13 degrees Fahrenheit. Baby’s it’s cold outside. So, how do people keep warm? For myself,1. I hibernate as much as possible. 2. I keep the heat set to 72 degrees and 3. huddle under an extremely thick, heavy quilt and 4. put two afghans (not the dogs) over that. 5. I drink hot tea. 6. I keep the hubby nearby. Not everyone is so lucky, so I thought I’d do some research to see how others beat the cold.

7. Insulate your windows with bubble wrap and a spray bottle filled with water. See the how-to at http://home.howstuffworks.com/green-living/insulate-windows-bubble-wrap.htm

Not only will this method save your money, but it’s green. They claim that this method will reduce heat loss by approximately 50%. That’s not something to sneeze at!

I found many great hints at http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/ :

8. Shower with the door open. The warm, humid air from doing this will add humidity to the air which in turn will raise the temperature of the entire house.

There are so many more great ideas at news.distractify.com that you must go check them out. I wanted to list them all here, but I don’t want to plagiarize their whole web page! Again, that URL is: http://news.distractify.com/beth-buczynski/diy-ways-to-stay-warm-in-winter/

wikiHOW says:

9. Use a hot water bottle. Water retains heat for a long time, making hot water bottles an affordable and effective way to stay warm. You can use one while sitting at your desk or watching television, and a water bottle under the blankets will keep your bed warm through the night.

10. Wear appropriate winter clothing. Look for jackets that are made of down or wool. If it’s snowing or raining, wear a water-resistant jacket or shell to prevent getting soaked.

The website where I found the above hints has many more ideas. Their URL is: http://www.wikihow.com/Keep-Warm-During-Winter

A British website

http://www.mirror.co.uk/money/personal-finance/10-ways-keep-warm-save-4602593 came up with this fantastic idea:

11. Make a rice sock. A rice sock I hear you say? What’s one of them? Well you can buy teddies filled with rice and lavender that you heat in the microwave for a minute or so as a hot water bottle alternative. It’s a pretty efficient way of getting heat into something – certainly more energy efficient than boiling a kettle full of water. But instead of spending £20 on a shop bought one, fill a sock with rice and lavender, tie the end and you have your own hand warmer. You could even pop it under the duvet before you go to bed to warm the sheets.

I want to know when we can eat it! Sounds like a yummy combination to me…steamed rice though and lavender.

12. This same website suggests that instead of capping your fireplace, you should install a chimney balloon. If you have an open fireplace which is unused you are losing a huge amount of heat and literally burning money in heating costs. You could have your chimney capped but this could easily set you back a couple of hundred pounds. Another option is to install a chimney balloon. You can pick these up for less than £30 and the saving on heating costs could be substantial!

From their photo, I can’t tell if chimney balloons are just normal balloons or if there is really such a thing as a chimney balloon. Do any of you know the answer or do I have to research it?

13. http://mentalfloss.com/article/60076/12-toasty-tips-staying-warm-cold-weather wisely advises those who do not have access to adjust the thermostat in their apartment or office building to outsmart the device by making it “think” the room is colder than it actually is. Putting ice near the thermostat often does the trick. See how this trick is done at http://www.instructables.com/id/7-Winter-Life-Hacks-to-Keep-You-Warm/

14. One method mentalfloss.com mentions that I adore is to bake all day! Using your oven heats up the whole house. You’ll feel even cozier if you invite friends—and all their body heat—over to eat four dozen cookies.

Not only will you add heat, but the house will smell terrific and you will have yummy treats to go with a hot cup of tea, cocoa or coffee! What could be better, more satisfying and warm your insides!?!

15. The trusty old Farmer’s Almanac tells us to Keep OUR Feet Warm.

I highly recommend “house slippers” indoors. I know that it sounds a bit old-fashioned, but having the rubber sole really makes a difference.

One reader adds, “I’m from Florida. But when it’s cold, like when we got down to 23 last week, socks are my best friends. A soft, cozy pair worn to bed keeps my feet toasty warm, and as long as my feet are warm, I’m comfortable with the thermostat turned down.”

“Keep changing your socks! Everybody forgets that your feet sweat, and THAT can make you cold even though you are layered up.”

For the outdoors, it really helps to insert foam liners in your boots or hiking shoes to give your toes an extra layer of insulation.

http://www.almanac.com/blog/editors-musings/blog-keeping-warm-winter

And finally, for today, the website at http://www.nyc.gov/html/oem/html/hazards/winter_tips.shtml has a very IMPORTANT treasure trove of health and safety advice for the winter. I am going to repost the first part here, but STRONGLY suggest that you click on the link above for the rest of this important information!!! So here without the numbering are ideas numbers 16-26.

Tips for Staying Warm

Exposure to cold can cause life-threatening health conditions. Avoid serious conditions such as frostbite and hypothermia, by keeping warm.

  • Wear a hat, hood, or scarf, as most heat is lost through the head.
  • Wear layers, as they provide better insulation and warmth.
  • Keep fingertips, earlobes, and noses covered if you go outside.
  • Keep clothing dry; if a layer becomes wet, remove it.

Snow Removal Safety Tips

  • Stretch before you go out. If you go out to shovel snow, do a few stretching exercises to warm up your body. This may prevent injury.
  • Cover your mouth. Protect your lungs from extremely cold air by covering your mouth when outdoors.
  • Avoid overexertion. Cold weather puts an added strain on the heart. Unfamiliar exercise, such as shoveling snow or pushing a car, can bring on a heart attack or make other medical conditions worse. Take frequent rest breaks, and drink plenty of fluids to avoid dehydration.
  • Keep dry. Change wet clothes frequently to prevent a loss of body heat. Wet clothing loses all of its insulating value and transmits heat rapidly.
  • Stay safe. Walk carefully on snowy or icy sidewalks. If using a snowblower, NEVER use your hands to unclog the machine.
  • Maintain an awareness of utilities when shoveling snow. Do not cover fire hydrants with snow when clearing sidewalks and driveways. Do not shovel snow into manholes and catch basins.
  • Offer to help individuals who require special assistance, including seniors and people with disabilities.

I think that slow-cooker soup recipes are just the right thing to cook overnight to help keep you and your house warm. Here are the recipes that sounded good to me. I am also going to include some old-fashioned stove-top method soups. Can’t hurt to have both the oven and the slow-cooker going. Just DON’T LEAVE THE OVEN ON OVERNIGHT! I don’t think that’s very safe.

 

 

slow-cooker chicken soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Chicken Noodle Soup

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

Ingredients:

5 quart slow cooker

2 stalks of celery

3 large carrots

1 medium onion

2 tsp. salt

1/2 tsp. pepper

3 lb. whole or cut up broiler/fryer chicken

1 tsp. dried basil

3 c. water

16 oz. noodles, uncooked

.

Prepare the vegetables by washing the celery and peeling the

carrots. Then cut them into slices, keeping them consistent in

size.

Place the carrots and celery in the bottom of a 5 quart slow

cooker. Cut the onion into slices and lay them on top of the

carrots and celery.

If a whole chicken was purchased, cut it up into pieces. For

information on how to cut up a whole chicken, see RecipeTips.com

Cutting Up Chicken. Clean the chicken and remove the skin and

excess fat. Place the pieces of chicken on top of the vegetables.

Sprinkle the salt, pepper and basil over all of the chicken.

Pour the water over all the ingredients in the slow cooker.

Cover and turn the slow cooker on high and cook for an hour.

After an hour turn the cooker down to low and cook for an

additional 6 to 8 hours. Or, cook on low for 8 to 10 hours. Check

for doneness after 8 to 10 hours. Vegetables should be tender when

poked with a fork and the chicken should be done.

Check chicken doneness with an instant read thermometer. Internal

temperature should be 180°F for the dark meat and 175°F for the

white meat. Or, if pierced with a fork the juices should run

clear.

If chicken is done, carefully remove it from the slow cooker so it

does not come off the bones.

Add the uncooked noodles to the slow cooker with the vegetables

and broth. Cover and cook an additional 15 minutes on high.

While the noodles are cooking, remove the meat from the bones

and cut into bite size pieces.

When the noodles are done, add the chicken pieces back in the

slow cooker. This is a fairly dense soup, so if more liquid is

preferred, just add some hot broth to the slow cooker.

Cover and cook until meat is thoroughly heated and then serve.

Note: Watch the doneness of the noodles carefully. It is best to

cook them a little underdone because after adding the meat back

in, the noodles will continue to cook as the chicken is being

reheated. If the noodles get overcooked they will become mushy and

fall apart in the soup. The noodles could also be boiled in the

traditional manner on the stove top and then added to the soup

along with the chicken after it has been removed from the bones.

MSS NOTE: Cooking time may vary depending upon age of your crock

pot, so watch it. If I were you, I would not cook noodles in the

soup, but cook them on the stove like package directions instruct,

drain, then add to each individual bowl before serving.

source:

http://www.recipetips.com/kitchen-tips/t–1280/slow-cooker-soup-an

d-stew-recipes.asp

Servings: 0

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

 

 

slow cooker vegetable beef soup

 

 

Home Cookin Chapter: SOUPS

Slow Cooker Beef Vegetable Soup

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

Recipe by JUDY G

“Easy, delicious, wonderful on cold winter days or anytime!”

Ingredients

Original recipe makes 6 servings

PREP: 10 mins

COOK: 6 hrs

READY IN: 6 hrs 10 mins

Ingredients:

1 pound cubed beef stew meat

1 (15.25 ounce) can whole kernel corn, undrained

1 (15 ounce) can green beans

1 (15 ounce) can carrots with juice

1 (15 ounce) can sliced potatoes with juice

1 (28 ounce) can crushed tomatoes

1 (1.25 ounce) package beef with onion soup mix

Salt and pepper to taste

.

Directions:

Place meat, corn, green beans, carrots, potatoes, tomatoes, soup

mix, and salt and pepper to taste into the slow cooker; stir to

combine. Cook on LOW for at least 6 hours. Add water if necessary.

source:

Judy G via

http://allrecipes.com/recipe/slow-cooker-beef-vegetable-soup/

Servings: 0

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

Home Cookin Chapter: SOUPS

 

 

CheeseburgerSoup2

 

 

 

Cheeseburger Soup In The Crockpot (Lighter Version)

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

Author: Brett

Recipe type: Soup Cuisine: American

Easy and hearty cheeseburger soup you can make in the crockpot all

day.

Ingredients

1 pound of lean burger, browned and drained

1 bag of frozen O’brien style hashbrowns (these have the peppers

and onions for extra flavor)

2 14.5 oz. cans of Nacho Cheese soup

1 ½ cans of milk

½ medium onion, diced

2 tbs. dried parsley

5 C. chicken stock (or 5 C. of water and 5 chicken bouillon cubes

– if you are big on bouillon cubes

-they are easier to store)

.

Instructions

#1. In a medium pan, brown your burger and drain the grease.

#2. While the burger is browning, add the rest of the ingredients

to the crockpot; frozen hasbrowns, cheese soup, milk, onion,

parsley, chicken broth.

#3. Turn the crockpot on high and then add the drained burger. Mix

everything together and let cook on high 5-6 hours or until the

potatoes are cooked through.

Turn to low or warm once the potatoes are done.

#4. Serve with crackers on the side.

source: Brett via

http://www.thismamaloves.com/cheeseburger-soup-crockpot/

Servings: 0

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

Home Cookin Chapter: SOUPS

 

 

French Onion Soup

 

 

French Onion Soup

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

“Cooking the onions for a very long time over low heat mellows

their flavor. Don’t stir them too often or they won’t caramelize.

This soup tastes best when made with homemade beef stock.”

SOURCE: MARTHA STEWART LIVING, OCTOBER 1999

http://www.marthastewart.com/340253/french-onion-soup

4 tablespoons unsalted butter

2 pounds yellow onions, sliced 1/4-inch into half circles

1 teaspoon sugar

1 tablespoons all-purpose flour

1/2 cup dry sherry

3 cups Homemade Beef Stock Homemade Beef Stock

2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme

Salt and freshly ground black pepper

1 small French baguette, sliced crosswise into 1/2-inch pieces

8 ounces Gruyere cheese, grated on the large holes of a box grater

(about 3 cups)

.

DIRECTIONS

Melt butter in a large Dutch oven or heavy pot on medium-low heat.

Add onions. Spread them out in as thin a layer as possible.

Sprinkle with sugar, and cook, stirring just as needed to keep

onions from sticking, until they are melting and soft, golden

brown, and beginning to caramelize, about 1 hour.

Sprinkle flour over onions, and stir to coat. Add sherry, stock,

and thyme, and bring to a simmer.

Cook, partially covered, for about 30 minutes, to allow the

flavors to combine.

Season with salt and pepper to taste.

Meanwhile, lightly toast bread under a broiler; set aside.

Ladle hot soup into six oven-proof bowls. Arrange the bowls on a

baking pan. Place 1 or 2 slices of toasted bread over each bowl of

soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and

place under the broiler until cheese is melted and crusty brown

around the edges. Watch carefully that bread doesn’t burn.

Serve immediately.

Servings: 6

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

 

 

vietnamese-pho-beef-noodle-soup-recipe

 

 

Home Cookin Chapter: SOUPS

Vietnamese Pho: Beef Noodle Soup

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

Prep Time: 30 minutes

Cook Time: 4 hours

Adapted from my favorite Vietnamese cookbook

Into the Vietnamese Kitchen

‘Sometimes, I omit the 1 pound of beef meat in the broth (you’ll

see I’ve made it optional) – as I’ve found That as long as I have

good bones, the broth will have enough flavor to not need the

extra beef meat.”

MSS NOTE: I STRONGLY suggest that you go to this website to read

the entire low-down on this recipe. There is detailed

instructions as to specific ingredients. While this recipe is

complete, I would say, it would benefit you to read the original

recipe and then make notes on your copy of this version of the

recipe. The URL is

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

INGREDIENTS:

THE BROTH

2 onions, halved

4″ nub of ginger, halved lengthwise

5-6 pounds of good beef bones, preferably leg and knuckle

1 pound of beef meat – chuck, brisket, rump, cut into large slices

[optional]6 quarts of water

1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds,

1 tbl fennel seeds, 5 whole star

Anise, 1 cardamom pod, 6 whole cloves – in mesh bag]1 1/2

tablespoons kosher salt (halve if using

Regular table salt)

1/4 cup fish sauce

1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular

sugar

2 pounds rice noodles (dried or fresh)

Cooked beef from the broth (shredded or thinly sliced)

1/2 pound flank, London broil, sirloin or eye of round, sliced as

thinly as possible.

Big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 chili peppers, sliced

2 big handfuls of fresh bean sprouts

Hoisin sauce

Sriracha hot sauce

.

DIRECTIONS:

Char: Turn your broiler on high and move rack to the highest spot.

Place ginger and onions on baking sheet. Brush just a bit of

cooking oil on the cut side of each. Broil on high until ginger

and onions begin to char. Turn over and continue to char. This

should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool

water. Boil water, and then add the bones, keeping the heat on

high. Boil vigorously for 10 minutes. Drain, rinse the bones and

rinse out the pot. Refill pot with bones and 6 qts of cool water.

Bring to boil over high heat and lower to simmer. Using a ladle or

a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish

sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef

meat and set aside (you’ll be eating this meat later in the bowls)

Continue simmering for another 1 1/2 hours. Strain broth and

return the broth to the pot. Taste broth and adjust seasoning –

this is a crucial step. If the broth’s flavor doesn’t quite shine

yet, add 2 teaspoons more of fish sauce, large pinch of salt and a

small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep

doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/London broil/sirloin as

thin as possible – try freezing for 15 minutes prior to slicing to

make it easier. Remember the cooked beef meat that was part of

your broth? Cut or shred the meat and set aside. Arrange all other

ingredients on a platter for the table. Your guests will

“assemble” their own bowls. Follow the directions on your package

of noodles – there are many different sizes and widths of rice

noodles, so make sure you read the directions. For some fresh rice

noodles, just a quick 5 second blanch in hot water is all that’s

needed. The package that I purchased (above) – needed about 45

seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls

next to the stove. Fill each bowl with rice noodles, shredded

cooked beef and raw meat slices. As soon as the broth comes back

to a boil, ladle into each bowl. the hot broth will cook your raw

beef slices. Serve immediately. Guests can garnish their own bowls

as they wish.

source:

http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html

Servings: 8

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

 

CREDIT WHERE CREDIT IS DUE:

Man with a thermometer graphic – http://www.clipartpanda.com/clipart_images/cold-weather-clipart-17-1720543

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