2 tablespoons butter or margarine 1 medium onion -- chopped 4 1/2 cups water 1/2 teaspoon salt dash pepper -- if desired 2 1/4 cups Betty Crocker Potato Buds Mashed potato mix (dry) shredded cheddar cheese -- if chopped green onions -- if desired Melt margarine in 2 qt saucepan over medium heat. Cook onion in margarine about 3 minutes, stirring occasionally, until tender. Stir in water, salt and pepper. Heat to boiling; remove from heat. Stir in potato mix until dissolved. Serve with cheese and onion tops. |
1/4 c Olive oil 1 1/4 c Long-grain brown rice 1 lg Onion; peeled and sliced 2 lg Garlic cloves; crushed 1 pn Saffron strands 3 c Light Vegetable Stock -(generous measure) OR water 1/2 Lemon; thinly pared rind, - cut into thin shreds Salt Freshly ground black pepper 1 lb Washed and trimmed leeks - cut into 1-inch lengths 1/4 c Frozen peas 1/4 c Black olives, or more ---------------------------------TO GARNISH--------------------------------- Parsley; chopped Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque. Add the garlic, saffron, stock or wate, lemon rind and salt and pepper. Mix well, then bring to a boil. Mix again, to distribute the saffron coloring. Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes. Sprinkle with parsley and serve straight from the pan. May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like. Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered; otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms. Garnish with artichoke leaves. |
2 Tablespoons Butter 1 Cup Onion -- chopped 2 Cups Dried Split Peas -- washed 3 Quarts Water 3 Medium Potatoes -- peeled & grated 1/2 Teaspoon Marjoram 2 Teaspoons Salt 1/4 Teaspoon Pepper 1/2 Cup Celery -- chopped In a heavy 5 to 6 quart casserole, melt butter over medium heat. Add onions and celery. Cook 5 minutes until soft, not brown. Stir in split peas and water. Bring to a boil. Skim off any scum that may form. Add potatoes, marjoram, salt and pepper. Cook about 1 1/2 hours. |
1 1/4 c Sugar 2 md Slightly overripe bananas, Peeled and cut into pieces 8 lg Eggs 2 cn Evaporated milk,(12 oz each) 2 ts Vanilla extract 1/2 ts Grated nutmeg 1/4 ts Salt Strawberries(garnish); -optional Recipe by: Woman's Day Cookbook 1. Fill a roasting pan or a 13x9-inch baking dish half full of hot tap water and place on an oven rack in the center of the oven. Heat the oven to 350F. 2. In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat for about 5 minutes, swirling the pan occasionally until the sugar has melted and turns golden brown. (Watch the sugar carefully after it liquefies. If it gets too dark it will taste burned.) Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely. 3. In a large bowl, beat the banana and the remaining 3/4 cup sugar with an electric mixer on high speed until completely liquefied with no lumps. Beat in the eggs. 4. Add the evaporated milk, vanilla, nutmeg, and salt. Beat with a mixer on low speed or stir just until blended. Pour the mixture into the loaf pan. (Don't worry if the caramel cracks.) 5. Carefully place the baking pan in the center of the pan of hot water. Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near the center comes out clean and the top is browned. Remove the pan from the water and set on a wire wrack to cool completely. When cooled, cover and refrigerate for at least 8 hours. 6. To serve, run a thin knife around the inside edges of the custard. Invert a serving plate over the pan. Invert the pan and plate together. Lift the pan and allow the syrup to runonto the plate. Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve. Cut into 10 slices. |
-- Medium size loaf: 1 cup water -- or milk 2 1/4 tablespoons vegetable oil 2 1/4 tablespoons Molasses 3/4 teaspoon Salt 1/8 teaspoon Baking Soda 1 teaspoon Fennel seeds 1 teaspoon Caraway seed 1 teaspoon orange peel -- grated 1 1/2 cups Rye Flour 1 1/2 cups Bread Flour 2 teaspoons Yeast >From: [email protected] (bjjan) |
1 c Young carrots pared and Sliced crosswise 1 1/2 c Sliced raw apples 1 ts Grated orange rind 1 c Sugar 3 tb Flour 1/8 ts Cinnamon 1/8 ts Nutmeg 1/2 c Seedless raisins Cook carrots in salted water until barely tender. Mix all ingredients lightly. Put into pastry lined pie pan, sprinkle with 1 tsp flour and dot with 1 tsp butter. Cover with pastry. bake about 30 minutes in a very hot oven, 425 or until apples are tender ----- |
1 Turkey (12 lb) 1/2 c Unsalted butter; softened ----------------------------------STUFFING---------------------------------- 4 Onions; coarsely chopped 5 Celery stalks - coarsely chopped 1 lb Chorizo (Spanish sausage) - broken up 6 c Day-old corn bread, crumbled 3 c Day-old white bread, cubed 2 c Frozen corn kernels; thawed 2 tb Chopped fresh cilantro -=OR=- Dried cilantro 2 tb Chopped fresh parsley Salt and pepper; to taste -----------------------------------GRAVY----------------------------------- 3 c Chicken stock; as needed 1 c White or rose wine Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl. Saute the chorizo in the same pan until lightly brown. Remove to same bowl and add remaining stuffing ingredients. Toss to combine completely. (If mixture seems dry, add chicken stock or apple juice. ) Salt and pepper the turkey's cavity and loosely stuff the cavity and the neck with the bread-chorizo mixture, leaving some room for expansion during cooking. (Extra stuffing can be refrigerated in a covered casserole and baked @ 375 degrees for 40 minutes. )Sew up and truss the turkey. Return to rack in roasting pan and turn turkey on its left side. Add 1 cup stock and wine gravy to pan. Place in preheated 400 degree oven for 20 minutes. Turn turkey onto its right side and continue roasting another 20 minutes. Lower oven to 325 degrees. Turn turkey breast-side-down and roast for 1 hour and 20 minutes. Baste every 15 minutes or so, adding stock as needed. Turn turkey breast-side-up and continue basting every 15-20 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20 minutes per pound; the internal temperature should reach 180 degrees. The juices in the thigh should run clear when pierced with a fork. )Remove to a heated platter to rest. Skim off as much fat as possible from the pan drippings. Transfer pan drippings, including brown bits, to a saute pan. Reduce to a gravy over high heat. Carve turkey. Serve gravy and dressing on the side. Total cooking time: 3 - 4 1/2 hours. |
2 c Heavy cream 4 c Raw or brown sugar 1 t Vanilla 2 c Pecan halves 2 T Butter Alex Patout swears his recipe makes "The creamiest pralines anywhere" Butter a medium saucepan--this will make it easier to clean later. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer). Remove from heat and quickly beat in the butter--this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely--later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of waxed paper in between. Makes about 2 dozen From Alex Patout's Cajun home Cooking |
1 c Shortening 1/2 c Sugar 1/4 c Brown sugar 1 Egg 1 ts Almond extract 2 1/4 c All-purpose flour 1/8 ts Salt 1 1/2 ts Baking powder Blanched almonds 1 Egg yolk and 2 tbsp. water Cream shortening and sugars til fluffy. Add egg and extract and beat well. Mix in flour, salt, and baking powder. Roll 1 Tablespoon of dough into a ball. Place 2 inches apart on cookie sheet. Flatten to 2 inches round and place almond in center. Brush with beaten egg yolk and water mixture. Bake at 350` til lightly brown, about 10 minutes. Cool. Store in airtight container. Lilli Beach ----- |
1 Head cauliflower - large -(about 2 lbs.), cored and Separated into florets 2 tb White wine vinegar - OR -cider vinegar 4 Clove garlic - minced 1/2 ts Crushed hot red pepper 1/4 c Olive oil 4 c Vegetable Broth - hot (see -recipe) OR canned Low-sodium chicken broth 2 ts Salt 1/3 c Parsley - flat-leaf, freshly -chopped Number of Servings: 6 Pecorino cheese - freshly grated 1. Trim the stems from the cauliflower florets and cut them into 1/2 inch pieces, then break the florets into 1/2-inch pieces. Fill a large bowl with 2 quarts of cold water and stir in the vinegar. Add the cauliflower pieces and stir to clean thoroughly. Bring a large saucepan of salted water to a boil over high heat. Drop the cauliflower into the boiling water, return to a boil and cook over moderately high heat until just tender, about 4 minutes. Drain the cauliflower thoroughly. 2. In a large saucepan, cook the garlic and hot red pepper in the olive oil over moderately low heat, stirring occasionally, until the garlic is golden, about 3 minutes. Add the cauliflower and cook for 5 minutes, stirring to prevent it from browning. Stir in the hot Vegetable Broth, salt and parsley. 3. Using a slotted spoon, remove 1 cup of the cooked cauliflower from the soup and puree it in a blender or food processor until smooth. Return it to the soup, increase the heat to moderate and heat through. Ladle the soup into bowls and sprinkle on a generous amount of cheese. NOTE: Make this soup as garlicky and spicy as you like and serve with lots of crusty Italian bread. Serves 6. Recipe from Food & Wine, March, 1990. Posted By Michelle Bass. Courtesy of Fred Peters. |