Fast Fabulous Foodie

Cinnabon Cheesecake

2011-12-25T17:21:00.000-05:00

So, what could be more sinful than cheesecake or cream-cheese frosted Cinnabon rolls? Umm.... Cinnabons in a cheesecake.... with an extra layer of cream cheese icing and a cinnamon-sugar swirl. Like most cheesecakes, it goes together quickly. No need for a crust; the buns take care of that step.

Preheat the oven for at least 15 minutes to 325. Place racks on the lower part of the oven and another in the center. Use a large flat-ish pan...maybe a roaster or deep 9x13, half-filled with water, on the bottom shelf to keep the oven moist.

Use about 1 lb mini iced Cinnabons ( or substitutes below) cut in half vertically to lay over the bottom of a well sprayed 9" springform pan.Put them in cut-side down. No need to cram tightly.

On medium speed, beat 32 oz room-temp cream cheese with 1 1/2 c sugar til light and fluffy, 2-3 minutes. Beat in 5 eggs, one at a time. Add 1/4 c. flour, 8 oz sour cream, 1 TB vanilla; beat til well combined and smooth. Pour batter over the buns; jiggle a little to get it in between any gaps in buns.

Bake 1 hour on the center rack, or til center jiggles just slightly. Turn oven off and leave it in there for about an hour. Remove and cool completely on a rack. When completely cool, spread on the topping, then the drizzle, in any pattern you like. I didn't do it in this photo but it's fun to use the drizzle to draw on circles like individual cinnabuns, so the top appears like a pan of buns.

As for the Cinnabons, no doubt, they are wonderful but pricey as an ingredient--- if you have an acceptably close version of frosted cinnamon buns available, use it. Here in the Great Lakes states the Meijer grocery chain's bakery department sells a wonderful ( and far less expensive) box of heavily frosted cinnabuns called Cinncredible, or something similar. Since they aren't "mini's" they'll be higher than they should be ... I trimmed about an inch off the bottoms ... the icing is really thick so there's no chance I'd have trmmed that! The buns shouldn't come more than 2/3 up the sides of your pan.

So here's the topping: Beat 3 oz cream cheese with 3 TB butter til well blended, 1-2 minutes. Gradually beat in 1 c. powdered sugar, then 1 TB milk, til smooth. Refrigerate til you're ready to put in on the cheesecake.

The drizzle: In a small nuke-able bowl mix 2 TB packed dark brown sugar, 1 TB butter, 1/4 tsp cinnamon. Then nuke it on high in 15-second intervals, til it's melted and smooth; cool just slightly, it needs to flow but be cool enough to handle. Place in a small ziplock bag, cut off the tip, and use it to make your design on the topping. Re-nuke if you wait too long and it hardens up.

Mahogany Balsamic Chicken

2011-11-30T12:35:00.001-05:00

Robin Mather, if you're Googling yourself and come across this, I owe you thanks for about 20 years of enjoyment for this recipe alone. I like this because the color, as well as the taste, is so rich and dark and unusual. I've given it a new name, because I no longer recall the original name, but your recipe remains pretty much intact.

Robin Mather was the food writer for the Detroit News and Free Press in the 80's. Although it's not a 'diet' recipe at all, its low calorie, low carb, low fat, it's a can't - miss choice.

Dust 4 chicken breast halves in 2 TB flour. If you open the package and find thick or enormous breasts, consider cutting them in half horizontally, which will create cutlets and make cooking faster. The flouring is an optional step that I frequently skip, or use soy flour, since I'm generally trying to be cognizant of carbs. Pan fry in 2 TB hot olive oil in a skillet over medium heat til browned on both sides, about 8 minutes, total. Add 8 oz sliced fresh mushrooms, cook and stir for a couple minutes, then stir in 2 cloves of garlic, chopped, 1/4 c. balsamic vinegar, 1/3 c. low fat/low sodium chicken broth ( of course you can use full fat if you choose), a large bay leaf or two, 2 pinches thyme.

Cover and cook about 6 minutes over medium heat. Remove the chicken, raise the heat and cook uncovered over medium-high heat about 5 minutes while the sauce reduces. Put the chicken back in the pan and turn a time or two.

Serve with the thin but incredibly delicious sauce. Leftovers are wonderful warmed up. I often make a larger batch and freeze individual portions in sandwich bags for a quick freezer-to-table dinner..

Orange-Glazed Salmon

2011-11-27T08:23:00.001-05:00

The simple, spicy rub delivers that elusive rich heat & depth of flavor that teeters preacriously on the edge of 'hot' without quite going there....although if that's your desire, it's easy enough to do. The dark, sweet, caramelized crust is packed with both spice and sweetness, an intriguing combination that has this quick dish appearing on our table with some frequency.

Make an effort to find the Seville orange marmalade. Seville oranges have more flavor and are more acidic than the usual brands, such as Smuckers.There are several brands of 'better-quality' marmalade.....among them, Duerr's, and Crosse & Blackwell , and Trader Joe's carries a decent version as well. If you really must use a non-Seville marm, be aware you'll need to increase the lime juice to offset the weaker, too-sugary brands.

I like to serve it with sweet potato fries and a green salad.

Make a rub with 2 TB salt-free Creole seasoning, 1 heaping TB brown sugar ( substitutes work fine), and 1/4 tsp kosher salt. Rub over all sides of 4 6-oz salmon fillets, skin removed. If you like 'hot', use 3 TB of the Creole seasoning. Heat a large non-stick skillet with 2 TB canola oil ( not olive oil) over medium high heat. Be sure the oil is shimmering, then add the fillets. Don't attempt to move or turn them for about 4 minutes. Then turn and cook an additional 2-3 minutes.

Blend 1/4 c. Seville orange marmalade with 1 TB fresh lime juice ( you'll need one lime); swirl it around in the pan until it's melted, then carefully turn the fish in it to glaze on all sides. When it flakes,and it should by this time, it's ready. Garnish with lime and orange slices.

Pumpkin Chocolate Chip Muffins

2011-10-31T10:13:00.000-04:00

Mmmmmm....love this flavor combination, and this pumpkin muffin recipe is by far the best I've tried....so moist they almost don't qualify for muffin status. As shown here, I sometimes drizzle the top with melted chocolate - not that they need it, but extra chocolate never hurts. I wouldn't hesitate to serve them for dessert. While I'm not a milk-chocolate chip fan, I do prefer them in this recipe.

Preheat oven to 350. Lightly spray a muffin tin or the papers in a muffin tin.

In a large bowl mix 1 2/3 c. flour, 1 c. sugar, 1 TB pumpkin pie spice, 1/4 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt. Add 1 c. semi sweet or milk chocolate chips, toss to coat the chips.

In a small bowl, whisk together 2 large eggs, 1 c. canned pumpkin ( not pie mix) and 1 stick butter, plus 3 TB, melted and cooled. Combine contents of both bowls, don't overmix.

Fill muffin cups 2/3 full. Bake 20-15 min, til springy when touched. Cool on a rack.

Apple- Cider Apple Crisp with Cider Sauce

2011-10-31T10:02:00.000-04:00

If there's a bad apple crisp recipe, I've never come across it.. There are great ones and less great, but a bad apple crisp is hard to find. This one forgoes oatmeal and flour and uses cinnamon-graham cracker crumbs, adds a few raisins, and includes cider in both the base and a delicious   sauce. I like to delude myself into thinking I've done something healthy by avoiding white flour, and using brown Splenda.

Preheat oven to 350 . Peel and slice about 8 c. all purpose apples, and place in an ungreased 11 x 7 baking dish with 1/2 c raisins. Pour 1/4 c. apple cider over the fruit.

Make the crumble topping: Mix together 1 c. of cinnamon graham cracker crumbs, 1 tsp cinnamon, 1/4 tsp nutmeg, 6 TB butter, melted, and 1/2 c. packed brown sugar.   Sprinkle evenly over fruit. Bake about 50-55 minutes til apples are tender.

Apple Cider Sauce:   Place all ingredients in a small saucepan: 1/2 c. packed brown sugar, 4 TB butter, 1/4 c. cider, 2 TB heavy cream....... and probably a tsp. of cornstarch a little later on.
Bring the first 4 to a rolling boil, reduce heat slightly, cook about 3 more minutes, watching carefully and stirring to avoid burning. Take off heat and cool in the pan.    I've made this several times and have yet to have the sauce thicken at all, as I assume it should - ( it starts to separate and shouldn't) so after its cooled and hasn't thickened, I mix about 1/3 of it with a tsp or so of cornstarch, reheat the rest, and stir the cornstarch mixture back into the hot sauce til it's thick.   Then let it cool til serving. If there's sauce left after serving, refrigerate it and let warm to room temp before topping the crisp.    Serve with a bit of ice cream or whipped cream, if you like.

Hedgehog Cookies

2011-10-21T19:25:00.000-04:00

Our book club   discussion choice not long ago was a quirky little book - The Elegance of The Hedgehog --- which deserved a quirky little after-dinner treat.     These hedgehogs were quite a hit both for their uniqueness and because they're really tasty little critters.

The dough makes, essentially, pecan sandies, which are shaped appropriately, dipped in chocolate, and then in quills....er...sprinkles.   The recipe says to use a toothpick to make the eyes and snout, but mine came out with tiny peaks, a little more like chocolate chips than eyeballs. Next time I'll try an itty bitty pastry tip. And don't make the snouts too pointy; they're fragile and will break easily. There's nothing quite as sad as a disfigured hedgehog.

1/3 cup butter, softened

1/4 cup confectioners' sugar

1/2 teaspoon vanilla extract

2/3 cup all-purpose flour

2/3 cup ground pecans

1/8 teaspoon salt

1/2 cup chocolate chips

1/4 cup chocolate sprinkles

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans and salt; gradually add to creamed mixture and mix well. Shape 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place 2 in. apart on a greased baking sheet. They don't spread.

Bake at 325° for 12-15 minutes or until lightly browned. Let stand for 5 minutes before removing to a wire rack to cool completely.

In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, ( or wherever; I already explained the dangers in nose-holding) spoon chocolate over the back (leave the face uncovered). Allow excess to drip off. immediately roll the top in chocolate sprinkles. Place on waxed paper, parchment, or foil.

With a toothpick dipped in chocolate, make two eyes and a dot on the nose. Let stand until set. I like to put the tray in the fridge or freezer to get the chocolate set, for abut 10 min.    Store in an airtight container. Yield: 16 cookies.

And if you find The Elegance of The Hedgehog a little slow getting going, stick with it....

Sugar-Crusted Puff Pinwheels

2011-10-03T15:13:00.000-04:00

Make wonderul cinnamon puff- pastry pinwheels in a flash.....every inch is crusted with sugar crystals...mmmm. Using a box of Pepperidge Farm puff pastry sheets , these gems are super-easy . After thawing the pastry, by the time you preheat the oven your pinwheels are ready to bake. Be sure to use parchment paper or you'll be spending quality time with your favorite chisel and the baking sheet. The cinnamon -sugar can't help but ooze out a bit as it bakes, and you've got better things to do than chip away at that cookie sheet. Thaw the box of pastry on the countertop for about 20- 40 minutes, or overnight in the fridge, but it should still be COLD...and DO NOT UNROLL it!

There are two packs of rectangular-folded pastry in each box. Generally you'll unroll the pastry sheets to use it, but not today.. Mix 1 cup sugar* and 1/2 tsp cinnamon. Now find a clean worksurface or cutting board, and spread about half the sugar on it. Lay the folded sheet of dough on it...top with some more cinnamon sugar, and roll it out to an 11x15 sheet...Keep adding more sugar to keep it from sticking ... you'll be rolling it into the dough. Use lots! Lightly brush off the excess, and starting from a short side, roll up jellyroll fashion. Slice in 1/2" slices and place 2" apart on a parchment lined cookie sheet. Bake in a preheated 350 oven 20-25 minutes until the centers are baked through. Immediately lift off the parchment and flip over onto a clean surface or piece of parchment. Cool completely before serving.

What's great is that they get even crustier after a day or so. Don't seal them in a closed baggie, let air get to them. I've made them with bigger-sugar crystals such as those made by Wilton, sometimes colored sugar; I've rolled the extra-tiny mini chocolate chips on them; I've mixed a heaping TB of dark cocoa powder with the cinnamon sugar; all versions are delicious. One sheet (package) makes about 15 'fancy cookies'.

Amazing Blueberry Salmon

2011-07-30T21:43:00.001-04:00

What do crushed pineapple, brown sugar, anaheim chilies, green onion, red grapefruit, limes, blueberries and chili powder have in common? They make an amazing salmon entree - so good, in fact, that it won an Oregon Blueberry recipe contest some years ago.    I once served it as part of a red, white and blue-themed menu for the 4th of July.   It's an incredibly unusual & good-for-you entree.

1 cup fresh Oregon blueberries
2   Chinook salmon filets, 6-8 oz. each
½ fresh ruby red grapefruit ( I've also used both refrigerated sections, and canned section successfully, and find the canned much less expensive but just as good in the finished product)
½ cup crushed pineapple -packed in juice, not syrup
Fresh ground black pepper
½ teaspoon chili powder
1 small Anaheim chile - these are not hot.   They're pointed, curved, lime green , available everywhere
2 fresh limes
2 tablespoons butter
¾ cup brown sugar - I use Brown Sugar Twin

Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chile into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chile slices, then slice the limes & place over the chile, then lay the salmon fillets over the sliced chile & lime. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon.   Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with all the fruit...the pineapple will be tinted slightly blue-ish purple - it's as colorful a dish as it is flavorful.

Buttered Radishes with Sea Salt

2011-07-26T20:36:00.002-04:00

Maybe radishes deserve a little more respect than just hanging out on a relish tray, even dolled up as roses.

Today's garden surveillance revealed radishes just about ready to pick. Understand, I grow them for my husband. Ordinarily I would not be especially interested in this radish harvest, or any other, since I don't like radishes. Not white icicle, not red, not daikon. Just don't like the peppery taste. Don't try to convert me, this is a lifelong decision. Raw, at least.

But this summer I'm enjoying them in a new --and entirely unexpected way I discovered over the winter....... cooked!

It's true that at first I just thought of cooked radishes as a different way to serve them....to my husband.
He thought they were great. But I wasn't the least bit tempted to try them even when he mused that they don't really taste like radishes at all, and I might like them. Nuh-uh. No thanks, Not tempted a bit; that's how much I dislike radishes.

Yet, as I was cleaning up after dinner, to my own surprise I tried a small piece and thought it was quite......interesting.....and tasty. And not a bit radish-y. So I ate all the pieces that were left. And enjoyed them. Imagine that.

You'd be able to identify them of course, if I served them to you. They look like radishes! But what about blindfolded? I'd say there'd be no chance of guessing what you were eating. I have no particular veg to compare the taste to so I'll let you decide if their flavor is totally unique, or whether they remind you of another garden taste. I think I'll serve them to guests sometime as a good conversation-piece side dish. "Cooked radishes? Really?!"

Ready to give it a shot?

Quarter or halve red radishes, depending on their size, and saute 5 minutes in a little butter - let them begin to brown a bit.......sprinkle with coarse salt or sea salt, and munch happily away!

Really.

Fast Fabulous Korean Steak with Kimchi Fried Rice

2011-07-18T08:18:00.001-04:00

A great diversion from ordinary grilled steak, this popular Korean street vendor's beef
will earn rave reviews. With the rice, it has become one of our favorite meals, exceptionally flavorful on all levels ~~~ and slightly addictive.

The thin strips cook so quickly on the grill that you can feed a crowd in a flash. It's best cooked on charcoal but any really hot grill will work fine, & as long as you don't have Korean guests, no one will be any wiser about the missing charcoal flavor.  This will serve   4-6 people, who will be snacking on any lefotver strips long after dinner's over. Make a big batch, they're terrific later in sandwiches or on salads.   It does need 90 minutes of marinating time in total.

Cut about 2  lbs flank steak in 1/4 inch across-the-grain slices.....cut on a slant so they are wider than the piece of beef is high... combine in a large shallow bowl with 1/4 c sugar. This is not a time to use splenda or substitute, as the granular sugar adds that caramelization. Toss and let stand at room temperature for 1 hour. You could also use flatiron steak.

Mix 3 green onions, cut in 2" slices & shredded, 2 TB minced fresh garlic, 1/4 c light soy sauce, 1/2 tsp black pepper, 3 TB sesame seeds, 1/8 c peanut ( or canola) oil......peanut is more authentic.    Turn the pieces to coat evenly and let marinate 30-60 minutes.   Do not marinate for long periods ( like all afternon or overnight).

Grill strips about 5 inches from the heat source. Be sure the grill is very hot. Take care to not let the steak strips slip off into the coals. Pile on heaping platters, sprinkle with more toasted seasame seeds, and wait for the ooh's and ahh's of delight! Best cooked til almost charred, so the sugar caramelizes.

And the perfect accompaniment? I found this rice recipe in Food Network Magazine in a feature about......Korean steak.. I like my steak recipe better...but ooh, their fried rice....excellent!!       Kimchi is a delicious pickled Korean cabbage salad, found in jars in the refrigerator/produce section of many grocery stores, such as Meijer and Kroger. I can't always   find nori locally, although Kroger has been consistently stocked recently... but for that reason, consider it an optional ingredient. Get the steak ready to cook, but get a good head start on the fried rice first, it should be almost done before you put on the steak.

Cut 6-8 slices thick bacon in 1/2 inch pieces,   Toast 3 TB sesame seeds.   Cut nori sheets in thin 1/2" strips. Heat an iron skillet to medium high,then add bacon, stir fry til almost done, 6-8 min. Drain the kimchi, but keep the liquid. Raise heat to high, stir fry the kimchi til browned, about 8 minutes, then add 4 1/2 - 5 c. cold cooked white rice ( chilled), the reserved kimchi liquid, all the oil, and half the nori. Continue to cook, turning and flattening with a spatula til it forms a golden crust, about 8 minutes.   Sprinkle with a few sesame seeds and the remaining nori.

If you need another veg for this meal, throw some frying peppers ( such as Anaheim ) on the grill with wedges of onion, and grill them along with the meat.

Blueberry Spinach Salad

2011-07-16T09:06:00.000-04:00

I'm on a blueberry kick this summer and we're enjoying this salad often. It's a bit sweet with a tangy kick from the combination of berries, pears and blue cheese. Walnuts add a delicious crunch.

Make a vinaigrette dressing of 1/2 c extra virgin olive oil, 1/4 c. raspberry or balsamic vinegar, 1 TB dijon mustard, 1 tsp honey, s & p to taste.. Just whisk til well blended.

Salad: 1 ripe Anjou pear, peeled & cubed, 16 oz baby spinach, no stems, 2 oz ( 1/2 c ) blue, feta, or gorgonzola cheese crumbled, 4 oz chopped walnuts, 1 pint fresh blueberries.

For the salad, assemble the ingredients except for the berries and cheese
Toss and add half the dressing, toss to coat.
Add blueberries and cheese, and drizzle the rest of the dressing over, toss again.

Enjoy with anytihing! It's especially good with grilled lamb or fish, or add cold grilled chicken strips or salmon for a cool entree salad.

Pan-Seared Ponzu Scallops ~ and delicious sides

2011-05-15T20:37:00.001-04:00

One of the shrimp-flipping , volcano-lighting hibachi chefs at our favorite Japanese steakhouse/sushi bar tipped me off to the fabulous sauce he was squirting liberally on all the dishes they prepare   on the sizzling hot tables --- the rice, the veggies, the seafood & steak --- revealing that it is mostly soy sauce with lime juice and butter...

Aha! Ponzu, more or less! And it's on your grocer's sauce shelf - yay! I made my own for the restaurant because it's more economical --- you can make your own ponzu with fish sauce, mirin, lemon and a few other ingredients. But for two of us, I'm happy with Kikkoman's brand Ponzu.     It's made with lemon, and I often add a dash of (key) lime juice for an extra hit at the very end.    This is a wonderfully fast and simple way to enjoy plump, sweet scallops. This meal is very low fat, low carb, low calorie.   The side dishes make a savory, and fresh tastng combination.

Ponzu Scallops:   Rinse and pat dry about 12-16 good- size sea scallops, and let them sit on a paper towel briefly to be sure they're very dry. Next ( this is optional but I like to be   sure there's a crisp sear) - dust the tops and bottoms VERY lightly with cornstarch. Very lightly!   Heat about 3 TB olive oil in a heavy skillet, and when the oil is shimmering, add the scallops, placing carefully so there is no opportunity to touch each other while cooking. Cook at medium-high heat about 3 minutes per side - depending on size - and then remove from the pan.   Add about 8 TB ponzu ( I guesstimate about 1/2 TB per scallop) to the pan and deglaze.....scrape the bottom to loosen the crispy bits. Let the ponzu bubble and reduce to slightly thicken, about 2-3 minutes. Add about   2-3 TB minced fresh ginger to the sauce, stir well. Put the scallops back in the pan and stir carefully to coat with sauce. Add 3 TB chopped chives, & serve immediately to 2 or 3 scallop lovers.

We like this served with spaghetti squash ( cut in half, scoop out seeds, cover ends with Saran, nuke for 10-20 minutes depending on size, scoop out the 'spaghetti' strands with a fork, toss with butter & lime and/or a squirt of ponzu!) . and a slightly sweet, crisp cucumber salad, that tastes a lot like bread and butter pickles the older it gets.

Cuke Salad:    In a large bowl, slice 3 large cucumbers thinly, unpeeled, Add one medium onion, thinly sliced, and one green pepper, thinly sliced. Add 1 TB celery seed, 1 TB salt, 1/2 TB pepper, 1 c Splenda or sugar dissolved in 3/4 c. cider vinegar. Stir together, cover with plastic, and refrigerate at least 6 hours.

Will keep well for 2 weeks.

20-Minute Greek Gyro Dip with Pita Chips

2011-04-24T18:39:00.001-04:00

A Mediterreanean version of the ubiquitous layered Mexican dip, this goes together quickly and is

uniquely delicious. Use ground beef if you must; but lamb is authentic and does not have a "lamb-y" taste, no matter what you've always heard. ( what IS a lamb-y taste anyway ?)

This is a recipe from Food Network magazine and their photo as well. I find it curious, however, that they direct us to assemble the dip on a shallow dish, but photograph it in a very deep dish, which would make dipping totally impossible. So take the photo with a grain of (sea) salt and enjoy this dip.

1 14-ounce package pita bread

Olive oil cooking spray or butter flavored Pam

4 teaspoons Greek seasoning, (total)
_______________________________
1 pound ground lamb

1 teaspoon garlic salt
_______________________________
1 16-ounce container prepared hummus , any flavor

1 1/2 cups tzatziki (gyro sauce) - purchased, or use recipe below

1 cup shredded iceberg lettuce

2 medium roma tomatoes, diced

1/2 diced red onion

1/2 cup kalamata olives, chopped

1 4-ounce container crumbled feta cheese

Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.
Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

1 1/2 cups Tzatziki: 12 oz plain yogurt, 1 1/2 c peeled, seeded, diced cucumbers, 5 TB chopped red onion, 3 TB chopped fresh mint leaves - don't skip them!, 1 1/2 tsp salt, 3/4 tsp minced garlic. To seed the cukes, slice lengthwise in quarters and just slice out the seedy middles. Combine everything, chill.

Shrimp and Chorizo Stew

2011-01-24T22:27:00.003-05:00

Sausage and seafood in a one-pot dinner in less than 30 minutes, delicious! Potatoes are pretty much nonexistent on our menus, so I replace them with extra kale and shrimp, and the calorie and carb count drop dramatically. Be sure to buy Spanish chorizo, not Mexican ~ they are very different in both taste and texture. Don't use bulk chorizo.

Heat 1/4 c EV olive oil in a Dutch oven- size -pan over medium heat. Add 1 large diced Spanish onion, 4 cloves peeled & smashed garlic, & cook til golden, about 15 minutes. Add 4 oz sliced Spanish chorizo, casings removed. 2 tsp smoked paprika, 1 tsp kosher salt. Cook til the oil turns deep red, about 2 minutes. Add 1 c. roughly chopped canned whole plum tomatoes, ( reserve the juice) 2 bay leaves, 1/4 tsp each thyme and oregano. Cook 1 minute.

Add 1 lb russet potatoes, peeled, in 1" chunks, 2 c. water, the reserved tomato juice and 1 tsp kosher salt. Bring to a boil then reduce heat, cover & simmer til potatoes are almost tender, about 15 minutes. Add 1 bunch kale, stems removed and leaves roughly chopped. Cook about 10 minutes, til both the potatoes and kale are tender. Stir in 1 lb medium raw shrimp, peeled and deveined..Simmer just til they curl and turn pink, about 4 minutes, Discard the bay leaves before serving. Great with crusty bread for mopping up the broth.

'Flat Fudge' Wondrous Dark Chocolate Cookies

2011-01-24T18:16:00.008-05:00

The 'fudge factor' of these cookies is very high - there's a thin layer of moist chewy fudge hiding inside that thin, glossy, crackled top layer. And what, exactly, is the wonder? So many things ~ no flour, no gluten, hardly a bit of fat, one bowl, one step ~ and so fast that they're ready to go in the oven by the time it finishes preheating. There's no point waiting to see if your chocolate-deprivation crisis passes. Get moving quickly when the urge strikes, so there's no turning back.

An easy way to toast the nuts is to put them in the oven on a baking sheet when you preheat the oven..... at ten minutes, they're toasted. Remove them from the pan to cool before adding them, and if you are going to use that pan for your cookies, let it cool completely.
Preheat the oven to 300.   In a medium bowl,
mix 1 3/4 c. powdered sugar, 1/2 c. Dutch process cocoa powder, ( I use Hersheys Special Dark Chocolate Cocoa, which is what's usually on hand. Use better -than -ordinary cocoa), 2 tsp cornstarch, 1/4 tsp salt.   Gradually mix in 2 egg whites, then 1 c toasted chopped pecans or walnuts. Egg Beaters- type liquid egg whites work too, especially if you make multiple batches of these cookies, no yolks to deal with. Remember, recipes are written based on LARGE eggs, to standardize the amount. Using other sizes may change results, particularly in baking.

Stir until it's well mixed and no white sugar is visible.   If it's too loose ( egg white volumes will vary) add a bit more sugar and cocoa, but don't exceed 3 or 4 TB.   Expect that the 'dough' will be much more fluid than normal - more the consistency of thin frosting..   Using about one big TB each,   just plop them down - about 15 all together - on parchment paper, and sort of round them off as they come off the spoon. Se sure to use a parchment-lined baking sheet. They're very moist and fudgy, and after they cool  you'll not be able to peel them off a pan.   Bake 16-19 minutes, until the cookies are shiny and crackled.

If they are not fudgy, you've overbaked. When done, remove pan from the oven and just slide the whole sheet of parchment off the hot pan and onto a counter. Cool completely --- they will firm up a bit as they cool.   Peel the paper from the cookies when cool. ( Easier than peeling the cookies from the paper)

Sadly, although it's almost fat free, this is an almost pure-carb cookie,  16 carbs   each, so make them on a day when your chocolate craving overrides your conscience.

Farmhouse Oatmeal Raisin Pancakes

2011-01-24T09:39:00.001-05:00

Light-as-air? No, they are thick and heavy and lovely, like a warm cloak of comfort for your belly. And because they're made with old fashoned oats, not heaps of white flour, they're healthier, as well as incredibly delicious. This is a plan-ahead item since the oats need to languish overnight in the buttermilk.   Freeze any leftovers with plastic wrap or wax paper between them, to nuke and enjoy again as breakfast or warmed & topped with a sprinkle of granulated sugar for a yummy snack.

The night before: mix 2 c old fashioned oats with 2 c. buttermilk in a large bowl, cover and refrigerate overnight. When ready to cook, beat in 2 large eggs and 1/4 c. melted, cooled butter. Stir in 3/4 c raisins. In another bowl mix 1/2 c flour, 2 TB sugar or splenda, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp salt.     Add to the wet mixture and stir briskly, just until moistened. If practical, let this sit for 20 minutes before cooking.

Heat a lightly greased pan over medium heat. Make a test cake with 1/4 c batter, and if the batter seems too thick add some more buttermilk, a TB at a time, until the consistency seems right.... not to exceed 3 or 4 TB -- this is supposed to be a very thick batter, it will not 'pour'.   Cook pancakes until bubbles appear, turn to brown.    They are quite dense and take a little longer than ordinary thin pancakes. The centers should be moist when cooked through.
Serve with the syrup of your choice ~ cinnamon syrup is perfect for these. Makes about 18 small pancakes.

Blueberry Cobbler French Toast

2011-01-23T12:12:00.004-05:00

What has Chile done for you lately? Provided fresh watermelon & blueberries, cheaply, in mid January, for one thing. Hard to believe that there was a time long, long ago....up til the almost prehistoric 1970's or 80's...when it was still either impossible or hugely expensive to find fresh fruit in the winter. Kids today are quite astounded to hear that once upon a time, when kids found oranges and apples in their Christmas stocking were thrilled beccause fresh fruit in winter was a rare and quite expensive treat.

Say 'good morning' with this easy, warm casserole of bubbly blueberries crowning thick, puffy golden french toast, and have a little more than you might otherwise, since it just happens to be pretty healthy too. It's best when soaked overnight but in a pinch you can get by with a 2-hour head start in the morning.

Use an 8-oz loaf of French or whole grain french-type bread, sliced diagonally into 10-14 3/4" thick slices placed on a rimmed baking sheet. In a medium bowl, whisk together 4 eggs (use Egg Beaters if you choose), 1/4 tsp baking powder, 1/2 c milk, 1 tsp vanilla. Slowly spoon/pour over the bread slices, turn to coat them completely. Cover with plastic wrap and refrigerate overnight or let sit at room temp for a couple hours.

Preheat oven to 450. Butter (or spray) a 9x13 baking pan and dump in 2 1/2c fresh or still-frozen blueberries into it. Sprinkle with 1/2 c. sugar or splenda, 1 tsp cinnamon, 1 tsp cornstarch. Stir to coat the berries. Fit the bread slices in the dish, wet side up. Wedge/squish tightly, (even so, you may not always get them all in). Brush the tops with 2 tsp melted butter, and bake in the center of the oven for 20-25 minutes..the time may vary depending on the thickness and density of the bread..When the berries are bubbling around the edge, remove from the oven, let it sit for 5 minutes before serving. Just lift the slices onto plates and spoon the berries over. Sprinkle with 10x sugar if you like.

If it's a birthday breakfast, top with a little vanilla ice cream for a decadently melting start to the day, and leftovers served chilled , can be presented as a delicious blueberry bread pudding.

Amazing Rhubarb Custard Cake

2010-04-24T15:47:00.006-04:00

I admit to green-eyed envy of those with prolific rhubarb patches that produce all summer long. Mine is currently struggling along. A friend gave me a big bag of 'barb the other night, along with a cake recipe that is incredibly smooth and rich and wonderful....not to mention simple.

Rhubarb has been used for medical purposes by the Chinese for thousands of years and appeared in  "The Divine Farmer's Herb-Root Classic"   which is   is thought to have been compiled in about 2700 BC.  Since paper wasn't invented til 105 AD, the 'book' may have been etched on tree bark, but that's another day's discussion.

Rhubarb leaves are highly toxic, but as we know, the stalks are widely used for all sorts of delicious treats.  Lucky for us, it made its way from Asia to the northeastern US in about 1820.    The stalk color varies from bright crimson red to pale green and isn't relevant to the flavor. Hothouse rhubarb is usually much redder than homegrown.

If you'd like this deceptively plain-appearing dessert to be prettier, top with a jolt of whipped cream. and top with a raspberry or strawberry or maybe a spring of fresh mint for color.  It does look a bit bland and ho-hum, but that impression disappears with the first bite. The sugar and heavy cream soak thorough the cake and along with the rhubarb, end up on the bottom, forming a firm, silky vanilla custard that's infused throughout.   Since   I'm not a 'warm' dessert person (exception: hot fudge sundaes, of course) I thought it was very good when it was still a little warm..... but once chilled, it's exceptional.

Heat oven to 350, grease and flour a 9x13 pan. Make a yellow cake mix as directed, using a 'pudding added' mix if available. Pour batter into the pan. Top with 4 c chopped rhubarb. Over that, evenly sprinkle 1 c. sugar, and then over that, evenly pour 2 c. heavy ( whipping ) cream, unwhipped. Bake for 50-60 minutes before cooling and then refrigerating   til nice and cold. It's sliceable and memorable.   Thanks, Dianna, for sharing your 'barb and your recipe.

Bubbling Jack & Clams on Pumpernickel

2010-03-29T08:16:00.001-04:00

So, what's always on hand when you feel the craving for a cheesy, seafood-y garlic-butter-y appetizer? At our house, that would be a can of clams, some jack cheese, and some pumpernickel bread. Cutting the ingredients in thirds yields a nice serving for 3 or 4.

Now and then, like today, I use co-jack and there've been times it was shredded Swiss. And while there's almost always a partial loaf of cocktail rye or pumpernickel in the freezer, a nice medium-thick slice of soft, chewy, fresh pumpernickel can't be beat. Five minutes to mix it up and maybe five or less under the broiler equal almost-instant gratification. Depending on the size of the bread base, this may be finger food or fork food, and it's pretty broiled and served in individual ramekins with a knife and fork.

Combine 16 oz. Monterey Jack cheese, shredded, 3 (6-1/2oz) cans chopped clams, drained, 2 Tbsp finely chopped parsley, 3 TB softened butter, 2 Tbsp chopped chives, 2 garlic cloves, minced, 1/4 tsp ground red pepper, 1/4 tsp freshly ground black pepper

Spread on 8 slices pumpernickel bread or about 30 slices, cocktail size. Broil until golden brown and bubbly. Garnish with parsley sprigs and lemon wedges. Enjoy immediately.

Superb Pork and Onion Kabobs

2010-03-22T16:12:00.002-04:00

An unusual combination of honey, curry, soy, and chili sauce combine to make a memorable dish. Make them in the broiler, skewer-less, if you choose, as I often do in the winter - after all, you're going to pull them off anyway.   A skewer just keeps everything neat and controllable on a grill. Either way, these are unusually tasty, & fast. Just remember to start them marinating in the morning or night before.

In a bowl, combine 1/2 c soy sauce, 1/4 c. honey ( sugar free works great), 1/4 c. chili sauce....slight pause here while I mention that I can tell your age if you're thinking I mean salsa, or hot sauce. No, chili sauce was the predecessor to these items and is nothing like either one. It's more like a hopped-up ketchup. You'll find it in the same grocery sauce section, in a bottle that probably looks just like a seafood cocktail sauce bottle . Back to the ingredents: add 2 TB veg oil, 2 tsp curry powder, 2 TB finely chopped onion.   Mix well,   remove half of it and save in the fridge for basting.

Add 2 lbs boneless pork , cut in 1" cubes. Cover and marinate 3 hours or overnight, refrigerated. This is a good use of that pork loin roast you bought on sale, cut up and froze in smaller hunks. Otherwise, you can cut up very thick boneless pork chops.

When ready to cook, drain & d iscard that marinade and thread the pork on skewers , alternating with 3 or 4 medium onions cut in 4-6 wedges each .   Grill over medium heat about 5 minutes. Turn, baste often, and grill about 15 minutes more, until juices run clear. Don't overcook. I use sweet onions, or when using regular white onions, I nuke the wedges for about 2 minutes before grilling them, so they are more tender and not so bite-y.
.

Turtle Pretzels and Minty Witch Cookies

2010-03-22T15:52:00.003-04:00

Minty Witches and Turtle Pretzel Nuggets

'Turtle anything' is a magnet for me, and these nuggets are delicious, however......someone at RR magazine is totally clueless when it comes to time management. I'm not at all sure these are worth the effort, so I'm likely to go back to plopping a caramel on a small pretzel ring or twist, nuking briefly, then dipping in chocolate and nuts. Even easier, put a Rolo on a small pretzel ring, nuke briefly to melt a bit, press a pecan half on top. The taste is pretty much the same and it frees up an hour or so for waxing the driveway or whatever you consider more fun than tediously rolling out caramels.

Being a good direction-taker, I started out following directions to roll the caramels flat with a rolling pin.  I used Kraft caramels, maybe Brachs would have been softer... or maybe I should have had  Wheaties for breakfast, because this task was not as easy as it sounded. I soon started nuking a dozen or so at a time, for about 15 seconds, to soften them slightly, which resulted in being able to squish them flat with my fingers, no rolling involved. (If you over-nuke they'll begin to lose their shape and be too gooey to work with) This made the process speed up acceptably, but still took a while. I've left the RR original directions intact here, in case you happen to feel like punishing yourself or keeping kids busy for hours. I also found that dropping them in the nuts resulted in too heavy a nut coating, so I just sprinkled the nuts over the hot chocolate.

One 14-ounce bag (4 dozen) soft caramels   One 10-ounce bag pretzel nuggets, 12 ounces dark chocolate, finely chopped , 2 cups natural almonds, toasted and finely chopped       Directions: Unwrap the caramels, then, using a rolling pin, roll out each one into a 1/8-inch-thick oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal. In a double boiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.

Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel-covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set, about 3 hours. ( I refrigerated them to harden the coating faster).
Yummy for sure, but never again......

Minty Witches
are a favorite I've been making at Christmas for about forty years.   I am not crazy about sandwich cookies, hard cookies, or mint for that matter, but these are an exception to all three. Somewhat like Girl Scout Thin Mints on speed, they're very chocolate-y and the chocolate-covered mint patty filling makes them easy to assemble. I buy the long thin boxes of the candies somewhere cheap like Dollar Tree. They also carry small bags of the same type mints ( like mini York's) in small bags.   There are generally about 20 per box, check the label for quantity. Thiis time I happened to find orange-flavored mints covered in chocolate.

Combine 1/2 c solid shortening, 1/2 c. sugar, and 1 egg, and beat til creamy. Blend in 6 oz mint-flavored chocolate chips, melted, and 1/4 c. white corn syrup. Sift together 1 3/4 c flour, 2 tsp baking soda, 1/4 tsp salt. Stir into chocolate, mix well, and refrigerate several hours or overnight. Just add about 1/4 tsp peppermint extract if you use plain chocolate chips.

Preheat oven to 350. Roll into tiny uniform-size balls, about the size of a maraschino cherry or a malted milk ball. It's important not to let them get too big, or the filling will get lost inside. We want them to spread to be only the same size as the mints.    Roll them in granulated sugar, and bake for 10-15 minutes. Let stand on cookie sheets a minute before removing, but do not let them cool....they harden quickly Remove half of them to a rack, turning upside down. Immediately top with a peppermint and then the other cookie, right side up. As the mint begins to soften, gently push to squish the filling to the cookie size. Cool.   The original recipe says it makes 48 but I never get more than 36.   They are witchy-good!

Chopped Greek Salad

2010-03-22T15:43:00.003-04:00

Greece still being on my bucket list, I have no idea how authentic any Greek salad really is, actually. Is it like pizza.....mostly an American version of some vaguely similar dish? Whatever the answer, as for salads , there's nothing like a tangy Greek salad.     If you're in the market for a superb traditional recipe, check my   January '08 blog entry. But lettuce doesn't always hold over or travel well, so I  often rely on this crisp, crunchy alternative. With nothing delicate  to wilt,  and no sour cream, yogurt or mayonnaise to be concerned about,  there are no worries about refrigeration issues when taking this version anywhere. It was great tonight served with rack of lamb roasted with a little dijon and breadcrumb coating, and I love munching on it for a tasty low-fat, low-cal, low-carb lunch or snack.

Keep the veggies chopped in a uniform size, about nickel size, in order to get a taste of several veggies in each bite. This will easily serve 8 hungry people, it makes a substantial bowlful.   I double it when taking to a party and it disappears in a flash.

Chop everything & toss together in a large bowl:

1 1/2 c. fresh broccoli ( no stems) , 1 1/2 c. fresh cauliflower ( no stems) , 1 medium cucumber with the peel on, 1 c. cherry tomatoes, halved, 1/2 pepper of each color: green, red, yellow;   1 large can whole ripe pitted olives, drained and cut in half; ( you can use Greek or Kalamata if you choose) , 3 sliced green onions, green and white parts, 8 oz Greek vinaigrette salad dressing, Kraft or any brand; and 1 c. feta cheese. Don't skimp on the feta !     It's ready to eat or will keep for several days, keep refrigerated.    After a day or two the dressing may congeal a bit; just set it on the counter briefly, stir, and it will become clear again.

Watermelon-Raspberry Spinach Salad

2010-03-22T15:23:00.002-04:00

I'm not sure why I don't make this refreshing salad in the colder months, except that the 'winter' watermelon that's available (from where, Patagonia maybe? ) just isn't very sweet. Not that mid March is exactly summer here, but I bought a container of cut-up melon today anyway, just so we could enjoy this salad with the first outdoor-grilled pork chops of the year.

While we generally enjoy this as a side salad, I made this into a popular entree salad at the restaurant by adding strips of cooked chicken breast. The salad is very low fat/low calorie and also low carb, if you use a fat free and/or low sugar dressing. The original recipe used a homemade poppyseed dressing. We like it much better with a bottled raspberry salad dressing and it gives it great visual appeal as well. I'm partial to Ken's Raspberry Walnut Vinaigrette low-sugar version, but there are several to choose from.

As for the salad, just use baby spinach or tear larger leaves in half; add cut up ripe watermelon, fresh red raspberries, halved green grapes, slivered almonds, and whatever you decide to use for the dressing.

Pecan Pie Bagels

2010-03-18T20:31:00.002-04:00

Where is it written that pecan pie is just for dessert? After all, in colonial America, pie was specifically prepared as breakfast food, especially fruit pies. But it's tricky to juggle a slice of pecan pie in one hand and a cup of coffee in the other, so why not make it easier, and a tad more breakfast-y by downsizing and loading it all in a bagel instead of pie crust?

I made a big batch today for a spring gardening seminar, using mini bagels. This was more time consuming than usual, only because scooping out a smaller space is best done a little more carefully.

They are wonderful still warm, but just as good at room temperature, so can be prepared ahead of time, just cool first and then carefully cover so they don't harden up while waiting or enroute to wherever they're headed.

This recipe makes 6 large bagel halves. Obviously, adjust for larger quantities.

Preheat the oven to 375. Split 3 cinnamon-raisin bagels in half and place on a foil covered baking sheet...don't skip the foil, unless you use wax paper or a Silpat. You'll regret it when stray brown sugar and syrup bake & burn onto your pans. Using a small serrated grapefruit spoon or knife, or your fingers, carefully scoop out the insides of the bagel. Leave the outside & bottom intact and not paper-thin. Tear or chop the crumbs in tiny pieces and set aside. Beat 3 eggs, and then beat in 1/2 c. firmly packed brown sugar, 1 cup light ( white) corn syrup, 1/8 tsp salt, 1 tsp vanilla, and 1 TB butter or margarine, melted.

Fold in the reserved crumbs and 3/4 c. chopped pecans. If you're making mini bagels, chop them finely to accomodate the smaller space. Carefully spoon the filling into the bagel shells. Top with pecan halves, if you wish. Bake for 25 minutes or until firm in the center, and golden brown.

S'Mores !

2009-11-04T13:57:00.002-05:00

We have 'real' s'mores once a year, as a satisfyingly gooey traditional finale to a lobster bake on a deserted Maine island. While there's nothing to compare to making them over a roaring beach fire, this is an equally delicious way to enjoy them indoors.

My friend Becki brought this recipe back from a family reunion. By the time she shared it with me a week later, she'd made it several times, and and I'd be embarassed to tell you how many times I made it that week, too. The graham crackers bake right into the chocolate crust, and another layer of hardened chocolate rests under the marshmallows for a satisying bite of gooey goodness..

Heat oven to 325 F . Grease and flour a 9x13 pan. In a large bowl combine 1 devils food cake mix, 1/3 c . graham cracker crumbs, 1/4 c firmly packed brown sugar, 1/4 c softened- not melted - margarine, 1/2 c water, 2 eggs. Spread into pan and bake for 30-40 minutes, until toothpick in center comes out clean.

Remove from oven, turn oven to Broil, and immediately cover the cake layer with 2 cups semi sweet chocolate chips and 2 c miniature marshmallows. Broil about 8" from broiler until marshmallows are puffed and starting to turn golden. Cool completely. Once it's fairly cool you can hasten the progress and harden up the chocolate for easier cutting by popping the pan in the freezer or fridge. Store in the refrigerator til you cut and serve. Chilling completely until that layer of chocolate is firm will make a world of difference when you cut them....it will be a sticky task unless it's hard, but when solid it will slice easily.

The original recipe didn't say to refrigerate the cookies...and they don't need to be refrigerated for safety's sake, but I think they taste best cold! Cut in small squares to serve.
...mmmmmm...I believe I'll have s'more of those, please!

Roast Pork Egg Foo Yung

2009-10-20T22:58:00.005-04:00

Crisp-fried egg patties, crammed with soft onions and crunchy sprouts....mmmm. I know there are more authentic and complex recipes, but I've happily thrown this one together for years and find it not only acceptably passable but delicious, and ready in 10 minutes.

I can indulge myself by smotherimg the patties in gravy by substituting   an envelope of  dry gravy mix   instead of making the gravy from scratch with fat and flour. Gravy.....at an   unbelievable 4 carbs per 1/4 cup..and almost no fat.....I don't know why more dieters aren't aware of the wonders of packaged gravy mixes.     If you're not concerned with   carbs, serve the patties with steamed or fried rice or lo mein noodles and /or a salad for a satisfying quick supper.

Feel free to change the meat to chicken, shrimp, or just about anything, but stick with the pork or chicken gravy.   If you can score some leftover Chinese-style roast pork or ribs to use, all the better.

In a big bowl beat 5 eggs well while 1/2 c. vegetable oil is heating in a large skillet over medium-high heat. To the eggs, add 1/2 c. diced ham, roast pork, chicken or whatever, 1/2 c chopped onion ( not diced finely, just chopped up) 1/4 c. chopped green onion tops, 1/2 c. sliced or chopped water chestnuts , drained, 1 cup canned Chinese bean sprouts, drained, 1/4 tsp salt.   When I use ham I like it a bit crispy, so I frizzle it briefly in a little hot oil and drain before adding to the eggs.

Prepare the gravy: use a packet of chicken or pork gravy mix and make as directed, using 3/4 c. broth or water, and adding 1/4 c. soy sauce   as it thickens. Have it ready before you fry the eggs.

Using a 1/4 c. measure, drop portions of the egg into the hot oil and fry until golden and crispy on both sides, turning once. Drain on paper towels briefly. Serve hot, with the gravy and extra soy sauce.   This will make about a dozen 4" patties and serve about 3 people. I usually make them twice that size and two of us demolish them. If you happen to have a few left,   freeze or refrigerate, nuke them a few seconds to warm, then use in a breakfast sandwich.

Apple Cider Pecan Pancakes with Cider Syrup

2009-10-19T12:53:00.004-04:00

Crisp blue autumn mornings inspire me to make somethng special for breakfast, forgetting about carbs for a few minutes now and then. Whether I make the pancakes from scratch or am in a hurry and/or lazy and use whatever pancake mix I have on hand; the cider and other add-ins make them delicious. If you must, top with maple syrup, but since you have the cider there take a moment to make this tasty alternative.

Make almost any pancake batter as directed, with the amount of oil and egg directed on the box or following your usual recipe. For the liquid, instead of milk or water use either regular cider or sparkling cider. Look for sparkling cider packaged like a bottle of wine. It produces lighter, pouf-ier pancakes. Stir in chopped apples, skin on, and chopped walnuts or pecans, and 1/4 tsp apple pie spice per cup of dry pancake mix. or flour. Cook as directed.

Cider Syrup:
In a small saucepan, combine 1/4 c. sugar, 2 tsp cornstarch and 2/3 c. regular apple cider until smooth; then add one cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir a dash of nutmeg into syrup along with a TB of butter. Serve pancakes with warm syrup and additional butter if desired. Makes 2/3 cup syrup that's also delicious on French toast.

Crispy Maple Green Salad

2009-10-07T19:33:00.049-04:00

Funny that this is my favorite salad, since I'm not a big fan of maple anything. Yet, this just-right not- too-sweet  maple-y dressing is undoubtably the perfect topping for the salty curls of fresh romano cheese, sweet caramelized onion, and smoky bacon.

Mix dressing ingredients together in a jar or briefly in a blender just long enough to emulsify well:   1/4 c. rice wine vinegar; 1/2 c canola oil, 1/2 c.maple syrup ( preferably 'real' maple, although I successfully use sugar free maple flavored pancake syrup almost all the time) , 1/2 tsp dry mustard, 1 shallot, minced, s & p to taste.

Fry 8 oz. bacon til crisp, drain and break into thirds. Caramelize 2 medium vidalia or other sweet onions, thinly sliced, in the bacon fat ...... cook over medium heat, stirring now and then, til slightly browned, probably about 10 minutes.   Drain on a paper towel. You can do this ahead of time.

In a serving bowl or on individual plates, mix 1 small head butter ( Boston) lettuce & 1/2 bag baby spinach. Top with bacon strips, 3/4 c pecan halves, 4 oz freshly shaved Romano or Parmesan cheese strips ( shaved off with a vegetable peeler) and the caramelized onions. Pour dressing over all and top with a few pecans.
I can happily make a meal of this salad by itself.

(Don't be tempted to use precooked packaged bacon for this - you really need to cook the onions in bacon fat...and I am not even going to entertain the horrendous thought that you might try to use powdered Parmesan cheese from a green can on this salad.....ewww!)

Polish Hunter's Stew

2009-10-01T13:52:00.006-04:00

Bigos, or Hunter's Stew, is considered the most traditional of all Polish dishes. Often mentioned in poetry and novels, this stew was served at royal banquets and hunts and still is the king of all dishes. Traditionally made with several kinds of wild game, this is a contemporary 'tamer' version that only requires entering the nearest supermarket to capture the main ingredients.

Bigos is a thick, flavorful dish that's is perfect for fall and winter meals. Serve with black bread to mop up the sauce, and/or braised cabbage or boiled potatoes on the side to be authentic. This recipe makes 8-10 servings, and because there are no potatoes or other starchy veggies to up the carb ante, those who care will appreciate that a generous serving has only 11 grams of carbohydrate.

I recommend making it a day or two before serving, because it reheats so well and flavors intensify each time . If you're determined to enjoy it the same day, start it at least 3 hours prior to serving, so you can let it cool and reheat it at least once before serving.

Buy a pound of Polish sausage ( kielbasa) and slice it 1/2" thick, Brown the slices, about one third at a time in a heavy skillet over high heat. As they are cooked, transfer them to a 5 qt. ovenproof casserole or non-aluminum pot. After the sausage is done, add 3 TB veg oil to the pan, and heat it. Brown 1 1/2 lbs each of pork and beef, cubed in 1" chunks, in batches, adding to the baking dish. When all the meat is browned and removed, add 2 1/2 c sliced onion to the skillet and cook 3-5 minutes, stirring several times, until soft. Add to the casserole, along with 12 oz. fresh, halved mushrooms, a 1 lb. bag sauerkraut which has been rinsed and drained, 1 c. dry red wine, 8 oz. tomato sauce, 14 oz canned stewed or whole tomatoes, 2 tsp salt, 1 tsp caraway seeds, 1/4 tsp pepper.

Cover and bake 2 to 2 1/2 hours at 375 or until meat is tender, stirring three or four times, and enjoy your 'not-so-wild game'.

Calamari with Nutty Angel Hair Pasta

2009-09-23T08:39:00.004-04:00

I'm a calamari fiend. Love it, love it. Granted, it's difficult to find it prepared decently - usually breaded and terribly over- fried in little rings so crunchy there's little sign of the tender calamari inside...but now and then I'll stumble across calamari done right, such as the incredible huge, battered, light-as-air rings at the long-defunct Chestnut Street Grille at Water Tower Place in Chicago, and the tender strips, not rings, at Jay's Seafood in Dayton, Ohio.

Monterey, California is the calamari fishing capital of the world. I've not been lucky enough to make it to the annual Memorial Day weekend 'Great Monterey Squid Festival' where men, women and children pour into the grassy, sun-dappled Monterey County Fairgrounds at 10 a.m. each day to breakfast, lunch, dine and snack on two tons of squid prepared in infinite variations. But I have sampled plenty in the Monterey area, where there are fried calamari stands in every park, pier and street corner. I still revel in the memory of the huge, wonderful calamari steak at a floating restaurant on Monterey Bay.

Direct from the pages of RR magazine, this is version is simple and divine. It's a family recipe from an editor at the magazine, traditionally served on Christmas Eve. Cleaned, frozen calamari is extremely inexpensive and readily available. And, I love that despite being baked, not fried, it is just as crunchy.

Ingredients: 3/4 cup extra-virgin olive oil, 3/4 cup sliced almonds with skins; 4 cloves garlic, thinly sliced; 1 tablespoon anchovy paste; 1 1/2 pounds small, cleaned squid—bodies cut into 1/3-inch rings, tentacles halved, patted dry; Salt and pepper; 2 1/4 cups seasoned bread crumbs; 1/2 pound angel hair pasta; 1/2 cup finely chopped flat-leaf parsley; lemon wedges, for serving

Preheat the oven to 500°. Line 2 large baking sheets with foil and grease each with 1 tablespoon olive oil. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the almonds and cook, stirring, until toasted, about 3 minutes; transfer to a plate. Add 2 tablespoons olive oil and the garlic to the skillet and cook for 2 minutes. Stir in the anchovy paste and cook for 1 minute.

In a medium bowl, toss the squid with 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Pour the breadcrumbs into a large bowl. Working with a handful at a time, coat the squid in the breadcrumbs, opening up the rings to cover well. Spread the squid in a single layer on the prepared baking sheets and sprinkle the remaining 2 tablespoons olive oil on top. Bake until golden and crunchy, 12 minutes; season with salt and pepper.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente, about 2 minutes; drain, reserving 2 cups of the pasta water.

Stir the reserved pasta water into the anchovy mixture and bring to a boil. Add the pasta and cook, turning with tongs, to heat through. Add the almonds and parsley, toss well and transfer to a large bowl. Surround the pasta with the squid and lemon wedges for squeezing.

Be nice and share.

3 Green-Tomato Treats

2009-08-23T12:17:00.014-04:00

When my tomato plants approach jungle extremes, I question the sanity of planting so many. Then I remember the delicious things I can do with green tomatoes all summer long rather than waiting until fall frost warnings to enjoy the last green stragglers. Green-tomato cake, no-proccessing raspberry green-tomato jam, and of course, fried green tomatoes are all tasty and worth putting in an extra plant or two specifically to use before they ripen. All three recipes are super-fast to prepare.

Green Tomato Cake
is so dense, moist and rich that you will want to cool and taste before deciding whether to frost it....seriously. The jury is divided on whether or not frosting is just plain overkill. I like that the tomato bits stay green and don't disappear into the cake when baked.

Preheat oven to 350. Mix 2 1/4 c. sugar, 1 c. vegetable oil, 3 eggs, and 2 tsp. vanilla. In another bowl combine 3 c. flour, 1 tsp salt, 1 tsp. baking powder and 1 tsp. cinnamon. Combine both mixtures - the batter will be very thick - and then stir in 2 1/2 c. diced green tomatoes, 1 c. chopped pecans or walnuts, and 1 c. raisins. This is a very stiff batter. Place in a greased or sprayed 9x13 pan and bake for 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost with a cinnamon cream cheese frosting......or not!

Simple Raspberry Green-Tomato Jellyjam for non-'canners'
Jelly, by definition, is clear and has no fruit pulp or texture like jam does .   This incredibly tasty concoction is somewhere between the two and is so easy that a visiting 11-year old made a batch this week in just a few minutes. The original recipe directed grinding the tomatoes, I use the cutting blade in a food processor.

Put 5 c. ground green tomatoes (to get 5c. you will probably need more tomatoes than you expect) in a large pot with 2 TB. lemon juice. Boil for one minute. If using a standard 5 qt.dutch oven pot, keep an eye on it later to avoid boil over, it will be VERY full. Add three small boxes of raspberry jello and 5 c. sugar and boil for 5 minutes. If you are into canning, put in jars & process in a hot water bath for 10 minutes. I'm not, so I just pour it into old pickle jars or plastic freezer containers. Refrigerate until set, then freeze any you won't be using in a month or so...this is what the original recipe said but on a few occasions when I made giant batches, I've just kept some in my refrigerator for several months...in the end it will just get a bit watery...time to throw it out.    Whether you 'can' it, refrigerate it, or freeze it, this makes about 5 pints of beautiful raspberry-red jellyjam!

Fried Green Tomatoes
There are as many ways to make this classic southern dish as there are cooks. Some dip the slices in beaten egg either before breading, or both before and after, dipping and breading twice. I sometimes dip them once in buttermilk or sour milk. Some cooks use only flour, some use only cornmeal, some new-agers use Panko or even regular dry breadcrumbs. I am not fond of the panko/breadcrumb versions but do like all the others. If you like the basic version here, you can experiment to find your own favorite method.

Mix equal parts white flour and yellow cornmeal. Add salt and pepper and maybe a little garlic powder to taste. Slice green tomatoes and dip them immediately in the flour mixture, coating well. ( they'll be moist right when they're cut, so the coating should stick) Place in a skillet in a small amount of hot oil, and cook until browned and crisp on both sides, just a few minutes. Drain on paper towels and serve with salt and a dip made of 2 parts mayonnaise and 1 part grainy mustard. Oh my. Little slices of heaven! Good side dish,   or appetizer,   or to serve with breakfast.......and absolutely wonderful with the sauce on a hamburger, or inside grilled-cheese or BLT sandwiches.

Huevos Rancheros

2009-08-20T08:28:00.011-04:00

Mexican Ranch Eggs - there are dozens of versions of this dish, but this is the one we like for breakfast any time I have a handful of ground beef on hand. As often as not, we skip the tortilla base. This recipe serves 6 people but is easy to make just a portion or two.

If using tortillas as a base, heat oven to 400 and lightly spray a baking sheet. Lay 6 flour tortillas on the sheet and bake 8-10 minutes. Or, just heat your skillet and put them in briefly, one at a time, to warm a bit, then cover the stack of them with foil to stay warm.

Cook beef in a skillet over medium heat, adding 3 Tb taco seasoning and some salt and pepper as it browns. Add 2 bell peppers, red and green, cut in strips, and stir fry til crisp-tender, about 3-4 minutes. I sometimes add half an onion, sliced. Drain on paper toweling, cover to keep warm.

Either poach or cook eggs 'over easy', one or two per person. Assemble the stack: on a tortilla: place the beef & peppers,then an egg. Sprinkle with a TB or two of shredded cheddar cheese, and spoon on a bit of taco sauce or salsa. ole' !

Artichoke-Cheese Stuffed Pork Tenderloin

2009-08-13T09:44:00.006-04:00

We really liked this fast, easy and flavorful dish that we found in Men's Health Magazine - and it only uses 5 ingredients. Buy a 2- lb tenderloin...... note to novices, this is not a regular pork loin or loin 'roast'...it's the skinny piece sold pre-packaged at your market, usually 2 lbs or smaller. You can ask the butcher to butterfly it, but tenderloins being small, it's easy to do it yourself. Just slice it lengthwise, cutting not quite all the way through, so you can open it flat, like a book.....or a butterfly!

Stir together 1 c. ricotta cheese, 1/2 tsp dried basil, 2 c. chopped fresh baby spinach leaves, and a 5 oz. jar of artichokes, drained and diced. I use oil-packed, but water-packed would work too.

Spread this mixture on the inside of the loin, close it and tie with cotton string in at least 5 places. Brush the loin lightly with olive oil, sprinkle with salt and pepper, and place in a preheated 400 degree oven for about 25-35 minutes. It's ready when the thermometer reaches about 150-155 (it will continue to cook up to 160 after you remove it from the oven).

We eat a lot of fresh asparagus and it's a perfect accompaniement for the pork. A 400 degree oven is perfect....just toss a bunch of fresh asparagus, woody ends broken off, with salt, pepper, and a little olive oil and place on a flat cookie sheet until lightly brown, about 10 minutes depending on it's size...don't let it get limp ro shrivel-y. Wonderful tossed with a bit of with sea salt!

Chocolate Zucchini Cake

2008-09-08T19:32:00.011-04:00

Growing your own veggies -- and the inevitable late-summer abundance -- provides the perfect excuse to prepare all sorts of things that can only be labeled 'good for you' if you are trying to slide a few veggies into kids....the rest of us can try to feel virtuous about not wasting the garden bounty in dishes such as this dense, chocolate-y moist cake that's almost brownie-chewy......

Stir together the dry ingredients: 3 c. flour, 1 1/2 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 3 c. sugar. In a large bowl stir together the wet ingredients: 3 oz. unsweetened, melted chocolate, 4 eggs, 1 1/2 c. veg oil, 3 c. shredded zucchini, unpeeled. Stir the dry ingredients into the wet ingredients, and add 1 c. chopped nuts. Spread into a lightly sprayed 9x13 pan, and bake in a preheated 350 oven for 65-75 minutes. Cool and frost with your favorite chocolate icing. It's also great with a cinnamon cream cheese frosting.

I took a piece to a neighbor and she called to say she has abandoned Mississippi Mud cake as her all-time favorite in favor of this one. She asked for the recipe and when I gave it to her she asked for the frosting recipe too. I had to say I wasn't sure which can I'd used --- Duncan Hines or Betty Crocker!

Now go eat your veggies!

Buttery Whitefish Baked In a Bag

2008-07-21T20:09:00.006-04:00

Here's a buttery, lemony baked white fish recipe that only takes a few minutes and tastes great. Use any white fish you have - haddock, orange roughy, whatever. If you have some small brown paper lunch bags on hand, perfect--if not, cut up a large brown paper grocery bag.

Preheat the oven to 350. For each person, use 2 fillets, of about equal size/thickness. Cut the bag so it's one flat piece, lay it on a baking sheet with an edge, and brush the bag with just enough vegetable oil to coat. If you've thawed the fish, drain it first on paper toweling so its not waterlogged and wet. Lay one fillet on the paper, and sprinkle with 1/2 to 1 tsp lemon juice, depending on fillet size. Sprinkle generously with garlic powder and paprika. Top with 2-4 thin slices of cold butter. If limiting fat, you can use Smart Beat or a similar butter-substitute product and smear it on. Lay the next fillet crosswise over it and repeat the steps.

Slice a lemon into 6-8 slices, and cover the fish pile, pinning the lemon slices with toothpicks. Pull the edges of the bag closed, folding them under to make a loose package- it does not need to be airtight. Place package on baking sheet in the oven for 30-40 minutes, depending on the size and thickness of the fish.

We had this tonight with blueberry cole slaw, and thought it had lots of buttery. lemony flavor.

Uglies- Delightfully Gooey Chocolate Treats!

2008-07-13T17:19:00.005-04:00

Every day on the ocean aboard the Schooner Heritage, just about mid afternoon, around comes someone from the galley with a fabulous sweet treat, baked from scratch, still warm from the galley woodstove. Some days it's blondies, or cashew cookies, or 7-layer bars- it changes from week to week and year to year, but we always have Uglies once during the week. Despite vowing at lunchtime that we are so stuffed we will never be able to eat again, our will power is weak when faced with such treats. These Uglies may look like your average black-bottom cupcakes but they are in fact gooey-er and richer and there are chocolate chips in the cream-cheese portion. This recipe makes about 18. There should be about equal amounts of both batters in your cupcake papers. Maybe it's because they are not being eaten on the ocean in the sunshine off the Maine coast as we sail, but they seem only 85% as good when I make them at home. You owe it to yourself to sail on the Heritage anyway, and then you too will get to enjoy them alfresco! http://www.schoonerheritage.com/

Combine 1 1/2 c flour, 1 c sugar, 1/4 c cocoa powder, 1/2 tsp salt, 1 tsp baking soda. Then add 1 c water, 1/3 c veg oil, 1 TB vinegar and 1 TB vanilla. In a separate bowl mix 12 oz room-temperature cream cheese ( not the tub variety) with 1/2 c sugar, 2 eggs, and 12 oz chocolate chips. Preheat the oven to 350 and grease your cupcake pans or use cupcake papers. Fill about halfway with the chocolate batter, then top with the cream cheese mixture. If you happen to have a little more cream cheese mixture, just pop it into a cupcake paper too. Bake about 30-35 minutes. Centers may slump and may not seem quite done. Cool and enjoy

Terrace Portabellas

2008-07-13T17:09:00.006-04:00

A tasty appetizer, or a nice ' little warm thing' to serve for lunch with a salad. Use what you have on hand- feta instead of blue cheese; some cooked spinach; let your imagination and your refrigerator leftovers be your guide.

For 3 or 4 average-size portabella mushroom caps: gently cook the caps in a skillet in butter for just a few m inutes to soften the ( backs ) tops slightly, after scooping most of the gills out and removing the stems. Soften 8 oz cream cheese, add 3-4 TB blue cheese crumbles, and a TB or two of cheddar cheese. Spoon into the caps, and gently press to cover the surface. If you think of it ahead of time, marinate some cherry tomatoes, halved, in some salad dressing: Italian, caesar, whatever. Today I used a bottled red-wine vinaigrette. Drain the tomatoes, place on top of the cheese mixture, and bake in a preheated 450 oven for about 10 minutes, and check to see if it's starting to bubble. I usually get impatient about this time and start the broiler- if you do that, keep an eye on them. When they start to brown just a bit and the centers look hot, add some chopped avocado , and a pinch of shredded cheddar cheese for color, and broil again for 1-2 minutes.

Steak & Asparagus Stir-Fry

2008-07-13T10:38:00.009-04:00

This is possibly the richest, most flavorful stir fry ever, with the least labor involved. About 20 years ago Bon Appetit Magazine's "Too Busy To Cook?" recipe collection featured this favorite.

Stir frys are by definition quick to make -----IF you aren't chopping ingredients forever. This goes together in a flash. Have your rice cooked before you begin. If you are low-carbing, just skip the rice. I love the glossy, flavorful brown sauce.

In a small dish combine 1/2 c water, 3 TB soy sauce, 1/2 tsp garlic powder, 3 TB cornstarch, blend well with a small whisk or fork. Cut 1 lb of fairly thin ( regular thickness) steak .Top round works great- in 2" slices. Easiest to do if it is partly frozen when you slice it. In a large skillet or wok, heat 2 TB vegetable oil til hot. Then, add the steak, stir once or twice, then add in 1 lb asparagus spears cut on the diagonal in 2" pieces. (cut or break off the woody ends of the stems first), 1 drained can of sliced water chestnuts, and 1/2 c. sliced green onions. Stir for about 4-6 minutes, just until steak loses its' pinkness. Then add the sauce and stir for 3-4 minutes more, until thickened and shiny. Serve immediately over rice. YUM! It should serve 4 people, but........ maybe not!! It's addictive.

Ruby-Red Grapefruit Chicken

2008-02-02T07:16:00.002-05:00

Long ago, former President Gerald R. Ford (or more likely, Betty) submitted this easy cranberry chicken recipe to a magazine as one of his favorite dishes. It's pretty and tasty and easy, especially if you cheat a bit and use canned grapefruit sections as I usually do. Stash the rest of the can of cranberries in a baggie in the freezer til the next time you make this dish.

Peel and section 2 ruby-red grapefruit, squeezing all the juice from the membranes into a small saucepan. ( or, use a can of grapefruit sections and about 1/2 c. juice). Add 1/2 c whole-berry cranberry sauce (not jellied), 2-3 heaping TB honey, 1/4 tsp ground cloves, 1/4 tsp salt and mix well. Bring to a boil and stir in grapefruit sections.Remove from heat. Adjust the honey if necessary- but it shouldnt be overly sweet. Sugar-free honey saves calories!

Brown a fying chicken in 3 TB butter, then place in shallow baking dish. Top with grapefruit-cranberry sauce. Bake in a preheated 350 oven for about 45 minutes, basting often.

Cheesy Tomato Grits with or without Shrimp!

2008-01-31T21:26:00.010-05:00

A lot of   northerners' only exposure to grits has been the anemic, plain white somewhat tasteless
grits served at southern restaurants for breakfast   -- and Waffle Houses nationwide. So the idea that grits are flavorless is understandable. There's definitely some educating to do in order to save these innocents from going though life without experiencing the treat of delicious grits.

Yum! Butter, cheese, garlic, tomatoes! Added to grits,   this is a creamy, indulgent side dish to be enjoyed any time of year.   Bake and serve it in a clear glass baking dish for the pretty red & green colors that show off the mild chilies and bright tomatoes.

Preheat oven to 350. Grease or spray a 2-qt baking dish. Bring 2 c water and 1 1/4 c. WHOLE milk to boil in a large pan. Add 1 tsp. salt, then slowly stir in 1 c. quick-cooking grits. Return to a boil, stirring constantly for one minute. Reduce heat, cover, and cook 3 minutes. Stir in a stick of margarine until it's melted. Cover and cook for about 3 minutes, til thick and creamy. remove from heat and set aside. Melt 1 Tb butter in a skillet, add 1/3 c. thinly sliced green onion and saute 2 minutes. Stir into the grits, and then stir in 1/4 tsp. garlic powder and 1 1/2c. shredded cheddar cheese. When the cheese melts add one 10-oz can Ro-Tel or similar brand diced tomatoes with chilies. Turn into the baking dish and bake for 40 minutes, topping with 1/2 c more cheese the last 5 minutes.     For an unforgettable entree, bake the Spicy Shrimp found on this blog, and serve them on the grits....low-country feasting at its finest!

inCredible Cantaloupe Pie

2008-01-31T21:22:00.029-05:00

There's just something that sounds very wrong about baking melon! In a cookbook I've used frequently for years I debated, then passed by   this recipe time after time, even though it was described as incredibly heavenly. Baked melon?

But luckliy, too many melons ripening too quickly led me to finally try   it one summer ---- and then make it several times over the next week.   Even the crispy crust is saturated with the sweet melon flavor, and the aroma as it bakes will have you impatiently checking on its progress. It tastes best cold , but warm-pie lovers may want to try it still barely warm or at room temperature, plain or with a small scoop of vanilla ice cream. If you care about appearance, arrange the slices prettily.

I'm amazed that the melon retains its shape, flavor, and texture after baking. Because melons vary in juciness and on ripeness, be prepared to re-name it if needed. Once , when I had in on the menu as "Cantaloupe Pie" and it didn't firm up as well as I liked, it ended up being served as "Cantatoupe Pie Crash".    Nobody cared that it was in a bowl rather than a plate, and you won't either!

Preheat oven to 325. In an unbaked pie shell, sprinkle one small box of instant vanilla pudding mix and 2 heaping TB of instant or quick tapioca.   Failing to use the tapioca will, I think, result in melon soup!    Slice 1/2 of a medium cantaloupe as you would an apple for pie, or in long somewhat-thin crescents, and arrange over the pudding mix. Combine 1/2 c. sugar with 3/4 tsp. cinnamon and sprinkle over the pie. Thinly slice 1/2 stick of cold butter or margarine and lay the pats over the melon.

Bake for 60 minutes, and for best slicing results, let cool for at least 60  minutes before cutting and experiencing the wonders of baked melon. Best when cooled, then chilled!!!

Easy & Fabulous Red Velvet Cupcakes with Cream Cheese Icing

2008-01-31T20:20:00.003-05:00

Viewing a cupcake throwdown competition between Terrie, a Califormia cupcake baker and owner of Auntie Em's and Bobby Flay on the Food Network's Throwndown series left me with with a lingering lust for a red velvet cupcake. The rich, shocking-red cake is extra tender with its classic tangy cream cheese frosting. In the early days, Red Velvet cakes often contained beets during the sugar-rationing days of World War II when it was still called Waldorf-Astoria Cake. Red velvet cake pretty much disappeared from existence in the 70's right along with red M&M's, when the health scares about red food dye #2's connection to cancer caused red food items to be yanked from shelves. Fortunately for the world, other red dyes were developed and a decade or two later red foods safely reappeared in full force- and this classic cake has to be one of the best uses.

Back to the throwdown - the cupcake lady pretty much just bakes three types of cupcakes- coconut, carrot, and red velvet. They sell for about $5 each and are gigando! I need to watch again to remind myself about her icing technique- I do recall she used a big food scoop to plop the rich icing on the cupcake - at least as much frosting as the cupcake itself. So do not skimp on the icing- blob it in the middle of the cupcake and pull down to the edges instead of trying to build the icing high. I used a 1/3 measuring cup to scoop it onto the cupcakes.

This tempting spectacle flitted through my brain now and then for a few weeks until I happend to see a recipe in Woman's World magazine about ways to surrepticiously slide veggies into kids diets. Lo and behold - a Red Velvet cake recipe using a red velvet cake mix and canned beets! I'd Googled the Cupcake Lady's recipe and knew I wasn't going to make her 12-ingredient cupcakes from scratch, no matter how good they are. Here was the answer,a shortcut -- more my level of energy these days. What a find, it is FAB-YOO-LUS! The beets give the cake a wonderful texture.

I did use Auntie Em's ultra-rich cream cheese frosting recipe, and managed to burn up my hand mixer beating it, so you might consider using a stand mixer instead if you make multiple quantities....the recipe quadrupled makes too much to fit into a food processor though I may try it in two batches.

So here goes: it's really a fast recipe now that I am done jabbering about how wonderful it is:

For the cupcakes: In a blender or food processor, puree one can of beets & juice. Add to one box of red velvet cake mix in place of the water. Use the quantity of eggs and oil the box calls for, and mix as directed. Pour into cupcake papers and bake according to directions. I made standard-sized cupcakes, mostly because I dont have cupcake papers for gigantic cupcakes. I filled the cups pretty full- you want these to be tall. Bake as directed, & cool.

For the frosting, let 2 sticks real butter and 12 oz cream cheese come to room temperature -- maybe your mixer won't croak like mine did when I made a quadruple batch ... Beat together til smooth, then slowly add 1 lb powdered sugar and 1 TB vanilla. Frost cupcakes generously. Terrie sifts her sugar, I didn't bother. The Woman's World recipe garnished theirs with silver dragees; Terrie uses a bit of orange zest.......I used a dusting of opal sanding sugar for an iridescent sparkle. But all those are just gilding the lily..they really don't need a garnish at all .

If you'd like to try the original cupcake recipe you can find it on the Food Network site. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36737,00.html

And if you care about the nutritional qualities, the beets add sweetness, texture, and a healthy dose of vitamin C and folate..

Summer Tomato Tart Appetizer

2008-01-25T22:03:00.010-05:00

Summer tomatoes are essential to the success of this delicious appetizer. The original recipe uses phyllo, with romano sprinkled between the thin layers, but it seems I never have phyllo when I have an abundance of tomatoes, whereas there's often a tube of pizza crust lurking in my fridge door. It travels well, and since the tart is just as good cold as warm, it's good for tailgating and other times when you don't want to be concerned about short-term refrigeration issues.

Slice about 5 Roma or other small very ripe plum tomatoes about 1/4" thick. The diameter of the tomatoes will determine how many pieces of tart you will have...somewhere between 25 and 40. Preheat the oven to 375. Very lightly spray a 15" cookie sheet with sides, and pat a roll of refrigerated thin-style pizza crust into the pan and bake as directed, until it's crisp and golden. Cool, then spread with a thin layer of softened cream cheese. Plain is fine, or use a flavored version such as artichoke-spinach , or chive. The last time I used a sundried tomato version that was good. Just don't get too heavily into the cream cheese- an 8 oz. tub will be plenty.

Sprinkle the cream cheese layer with a small amount - let's say 2 tablespoons - of fresh chopped basil, 1/3 c. romano or parmesan cheese, and 2 c. shredded mozzarella cheese. Arrange the tomato slices in rows for easy cutting. Sprinkle with salt and pepper, 1/4 c. chopped fresh basil, 3 Tb more grated romano cheese.

Bake for about 7 minutes, just until the mozzarella layer has melted and the tomatoes are warm. Don't brown it or overcook. Just get it warm and be sure the mozzarella has softened. Sprinkle with a tiny bit more basil for color. Cool a bit and cut into squares.

Using freshly grated Pecorino or other fresh Romano or Parm makes a huge difference in flavor. If you must use the prepared cheese in the round green can, choose the shredded version rather than powdery type. Now and then I'll add some finely chopped prosciutto or thin shreds of hard salami between the cream cheese and mozzarella. A scant cup, maybe. A little goes a long way Using too much, or using thicker pieces will result in unwanted grease... which will spoil this yummy dish.

Eiffel Tower Profiteroles

2008-01-20T15:33:00.002-05:00

I see that the Eiffel Tower, which houses several restaurants, has a new one which opened recently....Le Jules Verne Restaurant. Curious, since that's been there forever, I delved deeper and discovered that the new owner kept the name but revamped the decor and menu. The new ceiling has criss-crossed ceiling lighting that mimics the traffic patterns of Paris, and because of course the view is the real decor, the design is minimalist. Not so the cuisine though, with dishes such as pan seared beef tournedos and fresh duck fois gras, souffled potatoes and Perigroux sauce... just what you'd expect to find. Prices of course aren't street-vendor prices. After all space is at a premium and the famous phrase "location, location, location" speaks for itself. Lunch ranges around $108 and dinner around $216, without wine.
http://www.thisisthelife.com/en/julesverne-paris.htm

The remark above about dimming the lights for a romantic Parisian dinner reminded me that a savvy friend advised us to "do" the Eiffel Tower at night, because the air-quality in Paris is so poor, and it was good advice. What a spectacular sight -- without the fumes of horrible automobile emissions and resulting smog that is so bad during the day, the night view was magical. I haven't heard if the French have ever jumped on the auto emissions bandwagon to require catalytic converters on their cars...but whenever I happen to get behind an old clunker spewing smoke and nauseous fumes I am reminded of how beautiful Paris, without those laws, was so badly affected.

My first dinner in Paris required ordering the traditional French dessert, profiteroles.....tiny cream puffs filled with ice cream and drizzled with chocolate sauce. I can't improve on Ina Garten's recipe other than to suggest coffee or espresso ice cream...Use a wooden spoon if you don't have a food processor, our moms did!

Profiteroles

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture
into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.

For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce. Enjoy immensely, and slip one under the table to your pooch.... if you're in Paris dogs are permitted eveywhere.

Granola Chocolate Chunker Cookies

2008-01-20T14:27:00.004-05:00

These fast cake-mix cookies have a bit of all the best sensations- they're a bit crisp, a bit soft and chewy, they're full of dried fruit bits like apricots, cranberries, and raisins, and of course there has to be some chocolate to make them this good! I like to use mixed fruits.

Preheat oven to 350, spray cookie sheets.

In a large bowl, using an electric mixer, combine HALF of one box yellow cake mix with 1/4 c packed brown sugar, 1/2 c vegetable oil, 2 eggs, and 2 tsp vanilla. Mix 2 minutes til smooth.

Add the rest of the cake mix, 1-1/2 cups granola, 3/4 c chopped dried fruit and 1 c. semisweet chocolate chips. Mix til blended - This makes a stiff batter. Drop onto cookie sheets by heaping Tablespoons, 2" apart. Bake for 9-14 minutes, until just barely set at center when touched. They will continue to bake a bit after they're out of the oven. Let cool on cookie sheet for only 1 minute,then carefully transfer to racks or newspaper to cool. They'll firm up.

Either I bake way too many cookies at once or just don't have enough racks , so I still find myself cooling cookies on sheets of newspaper the way my mom always did.

Cheesy Tomato Cauliflower

2008-01-20T14:16:00.003-05:00

This quick colorful vegetable recipe is one of my favorite ways to enjoy cauliflower- and there's not much to it. It's even low-carb, what more can you ask of a veggie?

Cook the amount of cauliflower you'll need. Frozen or fresh, whatever's on hand. I usually nuke it. Drain it and throw in some cherry tomatoes or other fresh chunked bite-size pieces of tomato, then lay several slices of good old processed American or Velveeta cheese over that. Cover the pan or bowl with plastic wrap or a plate and presto! - it's ready to eat as soon as the cheese has melted. Just stir, salt and pepper to taste, and enjoy.

South Beach Smoked Salmon-Asparagus Frittata

2008-01-20T14:04:00.002-05:00

The first breakfast my (then future) husband made for me is one of our favorite South Beach recipes. The bonus is that it's low carb. For those who care about stats, a serving has 241 calories, 19 grams protein, 18 gr carbs, 11 gr fat. For everyone else, the " taste count' is way high!

Spray an ovenproof skillet (like cast iron) with Pam and place on medium high heat til hot. Add 1 TB olive oil and saute 1/2 small onion til soft. Add 8 stalks fresh or frozen cooked asparagus, chopped, and 1/4 c. oil-packed sundried tomatoes, 2 oz smoked salmon. Remove from the heat.

Preheat the broiler. Combine 1/3 c. liquid egg substitute with 2 TB dry milk and 1/4 c water, and 1/4 tsp marjoram, a pinch of pepper. Pour over the salmon mixture. Cover and cook at medium-low for about 7 minutes, until the bottom is set and the top is somewhat set but still wet.

Broil 4-6" from the heat until puffed, browned, and set, about 2-3 minutes.

Cut in wedges and serve with sour cream & chives if desired. Makes 2 big - really big- breakfast or supper servings.

Orange Glazed Tropical Fruit Scones

2008-01-20T13:18:00.001-05:00

These luscious scones are fruity, sweet, and wonderful! The recipe originated with Fran Neavell of Salem Oregon and won her a spot as a finalist in the 1996 Pillsbury Cookoff - it's easy to see how that happened.

This makes 8 large scones- I usually cut each circle into 8 wedges instead of 4, and get 16 out of the recipe.

SCONES
2 c all-purpose flour
2 tbs sugar
3 tsp baking powder
1 tsp salt
1 1/2 tsp grated orange peel
1/4 c butter or margarine
1/3 c milk
2 eggs, beaten
1 c tropical medley dried fruits or dried fruit bits
1/2 c white vanilla baking chips

GLAZE
1 c powdered sugar
2 to 3 tbs orange juice

SPREAD
1/3 c apricot-pineapple preserves or apricot preserves

Heat oven to 400°F. In large bowl, combine flour, sugar, baking powder, salt and orange peel; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk and eggs; blend well. Stir in dried fruit and white vanilla chips until well mixed.

On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into a 6-inch circle. With floured knife, cut each circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie sheet.

Bake at 400°F. for 12 to 16 minutes or until golden brown. Cool 1 minute.

Meanwhile, in small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency; blend until smooth. Drizzle mixture over top and sides of each scone. I'be been known to stir some of the preserves into the icing too...Cool 5 minutes.

If desired, split each scone and spread with 2 teaspoons preserves or serve preserves with scones. They they are wonderfully good wihtout anything extra.
Serve warm or at room temperature.

Sublime Green Salad For Blue Cheese Lovers

2008-01-20T12:25:00.011-05:00

Every now and then a combination of common ingredients just magically meld into a fabulous flavor treat. This simple green salad is an example, and using a mellow blue cheese dressing is key to the sublime taste. The tang of the blue cheese offsets the sweetness and crunch of the pear, and the walnuts make the nuttniess of the shredded cheese 'pop'.

Use a 'soft' lettuce or combination of lettuces, such as butter (Boston), spring mix, leaf lettuces, etc. No crunchy romaine this time, or ( shudder) iceberg, please. Add thin-sliced fresh Bartlett pear, toasted walnuts, shredded Swiss cheese, and serve with your favorite blue cheese dressing.

Crab & Jack Stuffed Mushrooms in Garlic Butter

2008-01-20T09:51:00.003-05:00

This rich, cheesy appetizer is just as easily served as an entree with salad. It's my favorite stuffed mushroom recipe, originating with Mountain Jacks' Steakhouse, and was an automatic menu choice for me anytime I had the chance to dine there. It may be the all-time primo low-carb appetizer. Other than the teeny bit of flour, it's very low carb.

The whittled-down chain is now operated by Paragon Restaurants, which also runs the Carver's restaurants and the Hunter and Hungry Hunter chain in the west. Apparently the only remaining Mountain Jack locations are in Lafayette and Indianapolis Indiana and in Michigan - Auburn Hills, Troy, Taylor, and Traverse City. Oh well, there's a good reason for a weekend road trip. .

Clean and stem 20-25 large mushrooms. If necessary, slice a thin piece of the rounded tops off so they will not roll around when served.

Mince the stems to get ½ c. Melt 1 Tb margarine & saute the mushroom bits with 1 TB finely chopped green onion til the liquid evaporates. Add 1 tsp parsley, 1 tsp salt, 1/2 tsp pepper. Cool.

In small saucepan melt 2 Tb butter, then stir in 2 TB flour to thicken. Cool 5 minutes, then return to heat and slowly mix in 1/2 c. cream and 4 oz crabmeat - canned is fine. Mixture will have a texture like dough. Cool 10 minutes.

Roll mushrooms in 8 TB melted butter mixed with 1 heaping tsp minced garlic. Stuff the mushrooms with the crab and top each with a small cube of monterey jack cheese (push it in). Put in a shallow baking dish and bake in a preheated 375 oven 10-12 minutes, til bubbly and golden brown.

These are easy to make ahead. Just keep them covered when in the fridge, then bake as usual and enjoy the garlicky buttery aroma.

Kitchen Sink Egg Cups

2008-01-20T07:18:00.002-05:00

As often as not, when my husband leaves at 4am for an early flight, he's taken a couple of these out of the freezer, nuked for a minute, and eaten on the run. It doesn't take any longer to make a dozen at a time than to make a couple, and they freeze well. It's a great way to use up scraps of almost any kind of leftovers.

While there really is no recipe and no proportions of anything, here's the basic plan: Mix in a bowl: 12 eggs, then add a couple cups of any veggies you have on hand (onion, peppers, zucchini, broccoli, spinach, green beans, for example); a cup or two of cooked meat (bacon, crab, ham, turkey, deli meats, pepperoni, sausage, crumbled meat loaf, shrimp-- you get the idea) and a handful or two of shredded cheese, any flavor. Add salt and pepper, and pour into well-sprayed muffin cups, filling 2/3 full. Bake in a preheated 350 oven til centers are set, about 20 minutes for regular size 'muffins' or 30 minutes if using a giant muffin/popover pan. Plan on two per person.

To make just a few, use 2 eggs per person and adjust the other ingredients. Egg beaters works well too. You may find yourself making themed cups, such as pizza ingredients: pepperoni, mushrooms & mozzarella, and serving with a spoonful of warmed pizza sauce on top.

Shown in the photo above: red and green pepper, zucchini, fresh spinach, pepper jack cheese, bacon.

Cranberry-Caramelized Onion Cheese Spread

2008-01-20T07:12:00.004-05:00

An unusual and delicious taste, with the sweet-tartness of the cranberries offsetting the tang of the blue cheese. Your guests will scoop this up like lightning! Stock up on cranberries in the fall and keep them in the freezer to enjoy cranberry dishes year-round.

Combine 8 oz. softened cream cheese with 4 oz. crumbled blue cheese, beat until smooth and creamy. Add 1 cup shredded cheddar cheese, blend. Spread onto a shallow serving plate. Cover and refrigerate for at least one hour.

Meanwhile, heat 2 tsp. veg oil in a large skillet over medium high heat. Add 1 medium oinion, quartered and sliced. Stir-fry for 2-4 minutes or until tender. Reduce heat to medium low, add 1 tsp. sugar and mix well. Cook another 10-12 minutes, until soft and golden, stirring occasionally. Remove onion from pan and set aside.

In the same pan, combine 1 cup fresh or still-frozen cranberries, 1/4 c. sugar or splenda, 1/4 c. water, and cook over medium heat about 5 minutes or until berries pop and mixture thickens. Stir in onions and 1 TB. balsamic vinegar, then cool slightly.

To serve, let the cheese base come to room temperature, spoon the berry-onion topping almost to the edges, sprinkle with 1/4 c. chopped walnuts. Serve with crackers.

Creme Brulee vs Pots de Creme : Chocolate vs Chocolate

2008-01-20T07:00:00.010-05:00

Setting the record straight on little cold chocolate desserts --- the difference between creme brulee and pots de creme -- and easy recipes for both.

A pot de creme is essentially a rich custard made with heavy cream..a more refined version of pudding, often but not always baked. Creme brulee is a rich always-baked custard, topped with a thin, brittle layer of caramelized sugar accomplished by sprinkling with sugar and zapping with a small kitchen torch or running briefly under the broiler, and then chilling again.

Creme Brulee is French for "burnt cream" so no matter what the restaurant may label it, if it doesn't have that wonderfully brittle sugary top to crack with your spoon, it isn't brulee.

Neither takes long to make, after all they are just custards with fancy names, so I'm going to give you three recipes...two 'real' recipes and a knockoff that is superb. It's a five minute Rachael Ray whirlwind version of a pot de creme, but needs to 'ripen' or more accurately, "richen" overnight.

The first is Pot de Creme au Chocolat from The Plantation House restaurant on Maui. :

4 oz. chopped dark chocolate

3/4 C. heavy cream

2 egg yolks, slightly beaten

2 Tbsp. granulated sugar

1/2 tsp. vanilla extract

dash of salt

Method

Heat chocolate in double boiler, whisking until melted. Stir in sugar and heavy cream,

whisking until smooth. Beat a small amount of chocolate mixture into bowl of beaten

egg yolks. Gradually add the egg-chocolate mixture back into double boiler pan. (This

step should keep egg yolks from curdling when mixed into the main chocolate mixture.)

Whisk and cook for several minutes over medium heat. Stir in vanilla and dash of salt.

Strain through small sieve to remove any possible cooked egg "lumps." Pour into

demitasse cups or small ramekins. Chill until firm. Garnish with whipped cream.

Note: a regular saucepan can also be used in place of a double boiler, if care is

taken to make sure chocolate does not burn.

The second is for a deliriously delicious Dark Chocolate Creme Brulee, which I found in 1996 in a Bon Appetit magazine, courtesy of the Enchantment Resort in Sedona AZ: ( shown above left)

Preheat oven to 300. Bring 3 c. whipping cream and 2 c. half-and-half cream to boil in a heavy large saucepan, then reduce heat to low. Add 8 oz semisweet chocolate, finely chopped (I have used mini chocolate chips) and whisk continuosly until melted and smooth. Remove from heat. Whisk 8 large egg yolks with 1/3 c. sugar in a large bowl. Gradually whisk in hot chocolate mixture. Pour through wire strainer.

Divide among 8 custard cups, place all the cups in a large baking dish. Add enough hot water to the dish to come halfway up the sides. Carefully put into oven and bake until set, about 30 minutes. Remove from water and chill at least 2 hours.

Cover and refrigerate overnight. The next day, preheat the broiler, then sprinkle each custard with 1 TB sugar. Broil until the sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until set, 1-2 hours or longer.

Version #3 is an unbaked pot de creme called

Chocolate Cups with Whipped Cream Rachael Ray showed Oprah how to prepare this 5-minute decadent dessert: Heat 2/3 c. whole milk (that's important!) in a small pan over moderate heat til it comes to a boil. In a blender or food processor, combine 1 egg, 2 TB sugar, a pinch of salt, 1 c. semisweet chocolate chips, and 2 TB liqueur (hazelnut or kahlua) or some dark rum. Process on slow while pouring in the hot milk in a small stream. The milk will melt the chocolate and cook the egg. Process for 1 minute. Spoon into 4 demitasse cups or small custard cups, or 2 teacups. Chill and serve with sweetened whipped cream.

When I made this, I eagerly tasted it immediately, and thought...ho-hum, what's so great about this? Disappointing, since Oprah had practically spiraled through the studio ceiling when tastng it. Later in the day, when it had chilled, it tasted better, and by the next day my own ceiling had a large hole in it.

This is VERY rich, so you really can get 4 servings from it

Armadillo Eggs

2008-01-20T06:49:00.002-05:00

A quick breakfast or snack food, also good with beer or as something extra with soup. I usually use turkey sausage, which I almost like better than pork sausage.

Take seeded whole chilies from a 4 oz can. Slit them lengthwise and stuff with 1 c. shredded cheddar cheese or small chunks of cheese. Roll up slightly. Make 1 lb bulk pork sausage into as many patties as you have chilies; wrap around the peppers to totally enclose them. Bake in a preheated 450 oven until browned and cooked, then drain on paper towels.

Flatten or roll out individual biscuits from a refrigerated tube of 10. Place sausage ball at one end then roll up, to cover sausage completely. Bake again at 450 for about 10 minutes, til the biscuits are browned. Serve hot or at room temp.

These are not "hot' at all. If you are into heat,try hot pepper jack cheese and mix a few dashes of Tabasco or Texas Pete Hot Sauce into the sausage, or use hot Italian sausage. There are lots of ways to make it fiery, but that's not my area of expertise.... I like them just as they are.

They're bigger than you might expect, and some of that depends on the canned jalapenos. There's no predicting how many will be in a can or what size they'll be. Today I used Kroger brand and there were just 4 large chilies in the can. I cut them in half- which meant open ends on some....not so easy to stuff shredded cheese into them, so I used chunks of cheese instead. It won't matter, as long as you are careful to completely enclose each in the sausage so it doesn't leak out.

Tartar Sauce

2008-01-20T06:40:00.002-05:00

This recipe came from the Woman's Day Encyclopedia of Cookery, circa the late 60's and despite tasting approximately 9,212 different versions since then, I still think it's the bomb. There's nothing worse than a restaurant lazily trying to pass off mayo with a little relish stirred into it as tartar sauce when a few more ingredients make such a difference. Whether you use sweet or dill relish probably has to do with your culinary geography...I like dill.
Combine 1 tsp each of prepared mustard, crumbled dried chervil, dried tarragon, and minced parsley with 1 cup mayonnaise (not Miracle Whip, please), 1 TB sweet or dill pickle relish, 1 tsp chopped onions or chives, and a dash of garlic powder.

Chill. Makes about 1 1/4 cups.

Salami Strata

2008-01-19T09:04:00.004-05:00

A simple and unusual --and really delicious - appetizer that is good at room temperature or zapped just slightly to barely warm it. Nice to take when you don't want to be concerned about keeping something refrigerated . With 4 ingredients, it couldn't go together much faster, but it does need to chill overnight.

Preheat oven to 350. Unroll one unbaked pie crust in a 9x13 baking pan. Make layers, lasagna-like, of 1 lb. hard or Genoa salami, thinly sliced, and 1 lb. thinly sliced colby cheese. Top with another pie crust. Beat 12 eggs and pour over the top crust. If you need to, use the back of a spoon to be sure the crust is covered with the egg. Bake for 45 minutes. Chill overnight. Cut into 1" or 2" squares. Cutting when still cold usually makes the crust break a bit so wait til it warms, and you probably won't enjoy it as much cold anyway.

Gardeners 'Zagna (Zucchini Almost-Lasagna)

2008-01-19T08:42:00.006-05:00

OK, I'll be the first to admit it's a dumb name, but I don't know what else to call this luscious dish. When it was published in a Columbus Dispatch recipe contest about 20 years ago it was called Gardener's Pizza, but the only thing pizza-ish about it is the little bit of sauce and the wedge shape it's cut in. The zucchini-cheese 'crust' isn't really crusty; it's another layer of cheesy goodness. Much more like lasagna than pizza. Maybe the name confusion is why I passed it over for a couple decades before finally trying it this summer in a frenzied week of zucchini-overflow- induced cooking & baking.

Not only is it rich and delicious, but since it's totally veggies and low-fat cheese it's good for you. Oh, that's it! Because of the health benefits, I've made it almost once a week all summer long.

If you insist on having meat, add some browned and drained ground beef or Italian sausage, it's good too but it's hard to improve on perfection. Serves 4-6 as a side dish and 2-4 as an entree.

45 minutes before baking, place 3 c. shredded zucchini on a clean kitchen towel, and let weep for 45 minutes, rolling up and squeezing liquids out a few times. Then mix with 3 beaten eggs and 1 1/2 c. mozzarella and place in a 9" deep-dish pie plate. Bake in a preheated 400 degree oven for 10 minutes. Remove pan from oven and blot any excess moisture that may be on top. Spread with 3/4 c. pizza or spaghetti sauce. Top with 1 green pepper, chopped, 1 or 2 c. sliced fresh mushrooms, and a can of drained ripe olives, green olives or banana peppers..or a mixture of all three, to your taste. Top with 1/2 c. Parmesan cheese, then 1 c. mozzarella cheese. Sprinkle with 1 tsp dried oregano, then drizzle a tablespoon or two of olive oil over the top. Bake at 400 for 25 minutes, and (important) allow it to rest & firm up for 15 minutes before slicing.

Reheats well. Try a slice for breakfast, nuked for a minute or two, with a fried or poached egg on top.

Swiss Broccoli Tomato Stacks

2008-01-19T08:35:00.004-05:00

I once made 300 of these for a wedding dinner and even 300 take no time at all!

Cut 3 large tomatoes in thick slices. Pat dry and sprinkle with salt and pepper. Set aside 2 TB shredded Swiss cheese from a 4-oz package. Mix the rest of the cheese with a 10-oz box of frozen chopped broccoli, cooked and well drained, and 1/4 c. chopped onion.

Place the tomato slices on a baking sheet, top with the broccoli mixture and with the reserved cheese on top. Bake at 375 for 40 minutes or easier yet, broil 8" from heat for 10-12 minutes until the cheese bubbles and the tomato slices are hot.

Stuffed Jalapenos

2008-01-19T07:50:00.006-05:00

Stuffed with cream cheese and topped with bacon , stuffed jalapenos are sure to please everyone, because unless you add some hot sauce, these jalapenos are not hot at all, just tasty, fast and popular.

Granted, you never know what you're getting when you buy fresh jalapenos----there could concievably be a hot one in a batch, but you're going to scrape out the seeds and the white inside membranes and that's where 90% of the heat resides. If you like things hot or fiery hot, have at it! Leave some seeds and/or stir some hot sauce into the slightly softened cream cheese.

Cut the jalapenos lengthwise, scrape them, fill with cream cheese. Buy a little pouch of real bacon crumbles (probably near the salad dressings, with the salad toppers or in the meat section) and place them in a small shallow dish...... turn the stuffed peppers upside down in the bacon crumbles, just pressing slightly so the bacon sticks. . Put the jalapenos , right side up, on a baking sheet in a preheated 375 oven for about 30 minutes, until they're heated through and the peppers are softened.

Serve warm or at room temperature. I've always intended to use the leftovers in an omelet, but since there are never any, we may never know how a stuffed jalapeno omelet tastes.

Amish Peanut Butter Pie

2008-01-19T07:41:00.004-05:00

Recipes are recipes. If I give an Amish cook a recipe of mine and she prepares it and shares it with someone else, does it become an "Amish recipe'? Amish cooks, like the rest of us, collect and share recipes, shop at supermarkets, and welcome shortcuts. Someone questioned whether an Amish cook would use Cool Whip. That question had me laughing. Why in the world wouldn't they!? Most have refrigerators (propane powered) and use convenience ingredients like the rest of us.

I've seen chocolate pudding used in this pie too but I'm sticking to vanilla! It's very simple:

Bake a pie shell. In a small bowl, mix 1 c. peanut butter with 3/4 c powdered sugar. You may find iit easier to squish them together with your fingers.It will be thick and crumbly. Reserve 1/4 c. Crumble the rest into the pie crust. Prepare a small box of instant vanilla pudding, using about 1/4 cup less milk than called for. Pour it over the peanut butter mixture. Top with cool whip or whipped cream, and the reserved peanut butter crumbles, chill.

This recipe came to me years ago from Miriam Wynn, who got it from a local Mennonite 'pie lady' and I've seen it in Marcia Adams' Heartland Cooking book, identical except that the pudding is homemade.

Broiled Halibut in Clam Sauce

2008-01-19T07:00:00.004-05:00

I usually pick up regional recipe books when traveling, and while I did not bring home any freshly-caught Alaskan halibut , due to rough seas   the day we were scheduled to go out from Homer, I did bring a spiral bound collection of 150 "Alaskan Halibut Recipes" contributed by locals.   There are many that sound wonderful. Many of them are breaded or fried , so we haven't tried those yet, but some others tempted us.   This unusual clam- sauced dish has become a favorite,. You can use any thick, firm whitefish -- cod or haddock for example -- successfully.   There's some fat,  but the dish is very low in carbs.

In a saucepan, heat 2 TB butter, when melted, add 2 TB flour. Add clam juice from one small can of minced clams, plus enough hot milk to make 1 cup total.   Cook, whisking, until the sauce is thick and boils. Stir in 2 TB lemon juice, 1/3 c. minced green onion, 1/4 c. sliced green olives, 1 tsp. prepared mustard, 1/4 c. mayonnaise ( no substitutes) and 1/2 tsp. each of salt and pepper.

Preheat the broiler. Place 2 lbs halibut fillets on a greased baking dish, season with salt & pepper, and   the juice of one lemon.. Dot with butter and broil for 5 or 6 minutes before turning and covrering with clam sauce. Return to broiler and cook until the sauce is bubbly, about 5 minutes. Serves 4-6.

Salad Wedges with Dried Beef Dressing

2008-01-16T19:26:00.001-05:00

I admit, I am a lettuce snob, and you may be as well. Nevertheless, iceberg lettuce does have a place on our plates. I still like it on sandwiches, and in a few obscure salads. This is one. If you like dried beef -cream cheese dip or shit on a shingle, you'll probably love this too.

Cut a head of iceberg lettuce in half, then wedges- 4 or 6 or 8, depending on how many are eating or appetite sizes.

In a small bowl, soften 8 oz cream cheese. If you're extremely careful you can use the microwave but let me warn you, there is only a quarter of a nanosecond between 'soft' and 'melted'!
If you do use a microwave, you can mix this dressing by hand instead of a mixer.

With the cream cheese, beat 1/3 c. milk, 4 tsp drained horseradish, 1/4 tsp salt, 1/2 c diced green pepper, 1/2 c. finely chopped dried beef, 1 tsp finely grated onion.

Spoon over the cold lettuce wedges and top with sliced ripe olives.

Sugar-Crusted Pineapple Pie

2008-01-13T18:09:00.002-05:00

Ahh, my favorite pie in the world- and so easy- a bowl, a spoon... and heaven is just around the corner! There's no actual reason to keep it refrigerated after baking, I just happen to think it is even more superb eaten very cold. This is an unusual pie recipe - I don't know why pineapple pies aren't all over the place.

Preheat oven to 400. Line a pie pan with one unbaked pie crust. Drain a 20 oz can of crushed pineapple into a bowl, saving all the juice. You can use pineapple in syrup or juice, it doesn't matter. In a large bowl, whisk 3 eggs, then add 2 TB lemon juice, 1/3 c melted, cooled, butter, and 1/2 c. of the juice you saved.

Then add 1 c. sugar, 1/4 c. flour, 1/4 tsp salt, and the crushed pineapple. Stir well. Pour into the crust. Top with another crust, seal and crimp the edges, and make 4 or 5 small cuts in the top of the crust to let steam escape.

Bake in a preheated 400 oven for about 30 minutes, until the crust is golden brown. Remove from the oven. In a small bowl mix powdered sugar with water to make a shiny sugar glaze. I just guess as I go, but start with 1 cup sugar and a few TB water..it should be somewhat runny. Pour it over the still-hot or warm pie, spread if necessary to cover all but the crust. I like to add a few bits of dried pineapple to the top - the glaze sets immediately, so have it ready before you glaze, if you plan to.

Let cool to room temperature, then refrigerate. Best served cold.

Chilies Rellenos Casserole

2008-01-13T08:33:00.002-05:00

Chilies and cheese, a perfect flavor combination. This would also be a good brunch dish.

Preheat oven to 350. Lightly grease or spray a 9x13 shallow baking dish. From a 16-oz. can of mild green chilies, remove stems and lay half the chilies flat on the bottom of the dish. In a skillet, cook 1/2 lb ground pork and 1/2 lb. ground beef with 1 chopped onion and 1 clove minced garlic, until browned. Drain well and spoon over the chilies, then layer on 3 c. shredded cheddar cheese. Top with the remaining chilies. Whisk together 4 eggs, 1/4 c. flour, 1 1/2 c. milk, 1 tsp salt. Pour over the chilies, top with 1 c. shredded Monterey jack cheese, and bake for 25 minutes. Remove cover and bake for about 15 minutes, until lightly browned. Serves 6-8

Chocolate Cheesecake Dessert

2008-01-13T07:47:00.001-05:00

This is a recipe from a Duncan Hines Deep Chocolate Cake Mix box in the 70's, before cheesecakes (rightly!)dominated the American dessert scene. It immediately became a favorite, and despite becoming more sophisticated about 'real' cheesecakes, still holds a spot in our hearts. My family has expected/demanded this every Christmas Eve for 35 years, and it is still delightful. I've just tagged it as cheesecake 'dessert' so you won't expect it to look or taste exactly like an ordinary
cheesecake. It's a milk-chocolatey wonder!

Preheat the oven to 300. From a box of Deep Chocolate* Cake Mix (just choose the
darkest chocolate mix you can, any brand will do), set aside 1 cup. In a large bowl, mix the rest of the mix with 1 egg and 1 TB vegetable (not olive!) oil. The mixture will be dry and crumbly. Press it into the bottom of a 9x13 pan.

In the same bowl (don't bother to wash it) blend 16 oz softened cream cheese with 1/2 c. sugar, Add 3 eggs and the reserved cup of cake mix. Beat 1-2 minutes, be sure there are no lumps. Then, slowly, add 1-/2 cups milk and 1 tsp vanilla. Mix til smooth, pour onto crust and bake at 300 for 55-65 minutes. The center should look pretty firm.

Let cool, then refrigerate overnight. It is not ready to eat.
It really does need to mellow first. Top with a tub of cool whip and some chocolate curls, sprinkles, crumbs, a chcolate-dipped strawberry, or whatever. Cut in squares.

* Maybe it's just not carried around here but I haven't been able to find this DH mix for years...

I have a second Duncan Hines favorite recipe I'll post separately, for Cherry-Chocolate Dessert.

There is now a new permanent exhibit at the Kentucky Museum in Bowling Green, KY, called "Recommended by Duncan Hines", who was a traveling salesman who kept a journal of places where he dined while on the road. In 1936 he published it as a bock "Adventures in Good Eating" and later followed it with a guide to hotels called "Recommended by Duncan Hines" and became a hospitality-industry status symbol--- sort of the "Good Housekeeping Seal Of Approval" for the hospitality industry.
Pretty soon he was endorsing all sorts of food products from spices to cake mixes, and thus the DH brand evolved.

www.duncanhines.com for more info.

Spinach Pancakes

2008-01-12T23:09:00.004-05:00

A perfect breakfast , or side dish or simple supper for low carb dieters, South Beach diets, and healthy eating...not one bit of flour! We love them for breakast. Just fast, soft and crispy, and delicious. Even if you are not a huge feta fan you may like this - it's really good and may be a way to get spinach into your kids. This morning I found we had no feta, and used shredded (NOT powdery) Parmesan cheese, which was great and might go over even better with kids. If you do, add a little salt to the batter, since ordinarily the feta would provide a bit more saltiness than Parm.. We like to let extras cool completely on paper towels, then freeze with plastic or wax paper between the patties...they are terrific reheated slowly just for a couple minutes in the microwave.

Mix 8 beaten eggs with 10 oz. frozen chopped spinach, thawed and WELL drained, and 1/4 c. finely chopped onion, . Heat 2 TB oil in a skillet on medium-high. For each pancake, pour about 1/4 c. of the mixture into the hot oil and sprinkle about 1 TB of feta cheese over it. (You'll need a total of 4 oz crumbled feta or about 1/2 c Parmesan). Flatten a bit with the back of a spoon before adding the cheese. Cook 2 minutes or until golden; turn, cook til golden brown and a litle crispy. Serve topped with sour cream - use lite or low fat if you like.

Easy Fettucini Alfredo

2008-01-12T22:59:00.002-05:00

A rich and wonderful fettuccine my friend Linda Cook served us years ago at "Club" - when we all raved about it, she produced a Philadelphia Cream Cheese box with the recipe on the back. It's as fast and fabulous as it gets!

Cook 8 oz fettuccine as directed. While it's cooking, put 8 oz cubed cream cheese in a large sauce pan on low heat and stir in 1/2 c. butter, 1 c. ( 4 oz) Parmesan cheese, and 1/2 c. milk. Cook and stir til smooth.

Add the cooked, drained fettuccine. Serve immediately with a sprinkle of parsley for color, and additional Parmesan if desired.

I'm adding a link for Philly Cream Cheese -- I doubt there is a recipe in the universe that uses cream cheese that I don't like, although I was sorely disappointed in Philly's big tubs of ready-to-use cheesecake filling. Yech!
http://www.kraftfoods.com/philly/

Panera's Strawberry Poppyseed Salad

2008-01-12T22:53:00.001-05:00

--- this recipe is supposed to be the wonderful colorful fruit salad at Panera Bread. Serve with banana bread or muffins.

24 c. romaine lettuce, chopped
12 oz fat free poppyseed dressing (or sugar free, whichever suits you)
12 oz canned pineapple tidbits, drained
12 oz mandarin oranges, drained
12 oz fresh blueberries
12 oz fresh strawberries, halved
6 oz chopped pecans

Toss fruit with lettuce, add dressing, toss again and top with pecans.

Serves 6-8

www.panerabread.com

Spicy Cajun Baked Shrimp

2008-01-12T22:48:00.002-05:00

Good as an appetizer or as an entree..just enough spice to give it a great flavor.

In a 9x13 baking dish, mix 1/2 c. olive oil, 1-2 TB Creole or Cajun seasoning, 2 TB lemon juice, 2 TB parsley, 1 TB honey, 1 TB soy sauce, pinch cayenne pepper, 1 TB Bay Seasoning, and 1 lb raw shrimp, peeled.

Cover and refrigerate for 4-24 hours.

Preheat oven to 450 and bake, uncovered, stir a couple times. When the shrimp are pink, they're ready - it will take 10-15 minutes. Use 2 TB if you like some heat, 1 if not.

Serve with lemon juice and garlic toast.

Blueberry-Rhubarb Pie

2008-01-12T22:36:00.006-05:00

Picking the bigger variety blueberries is usually more fun because the bushes grow to about 8' high, so there's not as much bending ( and aching backs) as with the smaller but more commonly found berries. Blueberries and rhubarb... what a surprise this taste combination is. Whether you pick & pull your own "berries 'n' barb" or buy them at the store, you will love this sweet-tart pie.

Preheat the oven to 425. Combine 1 1/2 c. sugar, 1/4 c. packed light brown sugar, 1/4 tsp nutmeg, 1/4 tsp salt, 3 Tb quick-cooking tapioca, 2 c. rhubarb cut in 1/2" pieces, and 2 c. blueberries. Let sit for ten minutes.

Pour into an unbaked pie shell, top with second crust, flute, and slash the top so steam can escape, Bake for 10 minutes, then reduce heat to 400 for 30 minutes or until the crust is browned and the juices are bubbling up through the vents. Cool on a wire rack completely before serving. If you taste it and find you've gotten hold of a batch of unusually tart rhubarb or blueberries, just sprinkle your slice of pie with some extra granulated sugar to sweeten it up.

Pistachio-Brownie Ice Cream Torte

2008-01-12T21:20:00.001-05:00

This is a pretty, and very simple dessert that looks quite elegant.

Using a regular size brownie mix, prepare as directed and bake in two 8" round cake pans. Cool.

Let at least 1/2 gallon of pistachio ice cream soften for about 30 minutes in the refrigerator. If you just leave it out to soften, the center will still be frozen and the outside portion will get too soupy. I like to use about 3/4 gallon.

Use about 1/3 of the ice cream to make the bottom layer in a 9" springform pan. Place one brownie layer on top, then more ice cream and the other brownie layer. End with ice cream on top and use a little to fill in any spaces on the outside edges of the dessert.

Top with 1 c. chopped pistachios and freeze until firm. This will serve 12 easily.

And of course this is delicious with any favorite flavor ice cream- coffee, cherry, cheesecake, banana.

Cracker-Fried Fish

2008-01-12T21:11:00.002-05:00

I love battered fried fish- beer batter especially- but I I think this crispy saltine coating is even better.

Place 2 beaten eggs in a shallow dish, and 1-1/2 cups (about 45) saltine crackers, crushed, in another. Dip 2 lbs white fish fillets, cut in half lengthwise, into the egg, then the crumbs. Fry in a skillet or deep fryer at 375. Make sure the oil is at 375 when you drop in the fish..fry a few at a time, about 2 minutes on each side or til golden brown and the fish flakes easily with a fork. Drain on paper towels and serve with lots of tartar sauce or vinegar.

Stuffed Green Pepper Soup

2008-01-12T21:02:00.006-05:00

A flavorful, meaty, thick soup that you'll love if you like stuffed green peppers. For some reason many people seem to consider soup as 'winter' food, but if you have access to a garden overflowing with green peppers in the summer, a pot of this soup is a perfect way to use them. Provided by a restaurnt in Kentucky, this recipe first appeared in Taste of Home about a dcade ago.

Make life even easier by buying a pouch of cooked rice, or make extra some night so you'll have leftovers specifically for this soup. I've used both brown rice and mixed wild-and-white rice, but plain white rice works the best.

In a large pot, brown 2 lbs. ground beef and drain it. Add 28 oz diced canned tomatoes & their juice, 28 oz tomato sauce, 8 c. water, 2 c. cooked rice, 2 c. chopped green pepper, 2 beef bouillon cubes, 1/4 c. firmly packed brown sugar (use brown sugar twin or splenda if you wish), 2 tsp salt, 1 tsp pepper. Bring to a boil, reduce heat and simmer, covered, 30-40 minutes or until the peppers are tender. Like most soups and stews, the flavor is just as good or better when reheated.

Serves 6-8 hungry people

Nutty Frozen Banana Bites

2008-01-12T20:41:00.001-05:00

This quickie is SO good I serve it to guests and call it 'frozen banana truffles'.
All you need on hand is 3 staple ingredients- chocolate chips, nuts, and bananas.... and the nuts are optional! You can make them in 10 minutes and serve it in 30 minutes. I haven't made them for a long time til I saw Ellie Krieger on the Food Network this morning, making something very similar---- more like the frozen bananas you can get at the local Dairy Queen. She cut the bananas in half and poked a Popsicle stick in them. I like 'em better this way... bite -sized heaven!! You can decide, and maybe make them both ways- on stick for the kids and in chunks for the adults.

Cut up bananas- probably 1 small banana per person - in small bite size pieces. If you have time, freeze the chunks for 15-30 minutes. This isn't essential but will speed the process.

In the microwave, melt chocolate chips ( regular semi-sweet or dark chocolate, but not milk chocolate. A 6-oz bag will do 2-4 bananas, depending on size. Before you start, add about 1 heaping TB shortening to the dish. This will make the choclate smoother and easier to dip. Zap it for maybe 2 minutes at 50% power- this will vary depending on the wattage of your oven and how old it is...watch carefully..stir and check often so it doesn't begin to overcook at the bottom.

When it's melted and smooth, just dip your banana chunks in one at a time, coating completely, then lift out and drop into a small deep bowl of chopped nuts - pecans seem to work best but experiment with what you have. Use a spoon to spoon the nuts on it. Place on a foil-covered cookie sheet and pop them in the freezer again.

If you don't eat them soon, let freeze hard, then put in a freezer bag or plastic container to store. Serve frozen.

Ultimate Meat Crust Pizza

2008-01-12T20:10:00.002-05:00

This thick, cheesy, gooey pizza is crustless, making it a good for diabetic and low carb-pizza recipe. Other than the few carbs in the small can of tomato sauce, you're pretty much carb free and may come to love this more than regular pizza. Obviously, feel free to add or change toppings, but try this version first so you know what it's like before you begin fooling around with it. It came from the Woman's Day Encyclopedia of Cookery as "Hamburger Pizza Pie" in the "Oregano " section and had nothing to do with any kind of dieting. Just lucky for me that I found it around the time the Atkins diet first became popular, I'd guess around 1973. The other great thing is how unbelievably fast this bakes- 15-20 minutes.

Preheat the oven to 450. Use 1 lb (or maybe 1-1/2 if you have it) of lean ground beef and mix it with 1 tsp instant meat tenderizer, like Adolph's brand. Pat into a 12" pizza pan, or a smallish rectangular baking pan. Make a slight edge ( and be sure to use a pan that has a lip to it!!).

Mix 8 oz tomato sauce with 1 clove minced garlic, 1/2 tsp sugar, 1/4 tsp mixed Italian herbs or oregano and spread over the meat. In order, layer these layers on top of the sauce: 1 small sweet onion, thinly sliced; 1/4 lb pepperoni or hard salami, thinly sliced; 8 oz ( 2 c.) mozzarella cheese, then one large can of drained sliced mushrooms.

( I know, it seems weird not to have the cheese on top but try it this way). Sprinkle with 1/2 tsp oregano and 1/2 c. Parmesan cheese.

Bake in very hot ( 450) oven about 15 minutes, til cheese is bubbly and browned.

Depending on the fat content in the burger, you may have some grease to carefully pour off toward the end of the baking time or when done , so remove from the oven carefully.

Slice and serve. It should serve 4 but two pizza lovers may easily devour it by themselves It's also good reheated, and leftovers sometime show up in the morning with a poached egg perched on top..

Fabulous Strawberry Pork Chops

2008-01-12T19:18:00.002-05:00

Oooh, this is one of the best recipes I've come across for a long time. I've made it a dozen times and we really enjoy it. Colorful, gorgeous to look at and a really unusual, simply wonderful pork chop dish. Fun to serve to guests and watch their expressions as it registers that there are STRAWBERRIES on their PORK CHOPS! The flavor is unique, and it's not especially sweet. You can easily get this on the table in 30 minutes. I can't think of one thing about this recipe that isn't good! There are notes at the bottom about using sugar-free and fat-free ingredients if you need to. The taste is identical!

Mix 1 tsp pepper with 2 tsp crushed rosemary and rub on both sides of 3 or 4 pork chops ( I like to use bone-in chops, that bone really adds flavor). Heat 1 TB olive or canola oil in a skillet on medium-high heat and brown chops on both sides, probably about 5-6 minutes on each side.

Meanwhile, in a measuring cup or bowl, mix 3/4 c. raspberry salad dressing* with 2 TB chopped green onions, 1/4 tsp paprika, and 1 TB brown sugar ( or brown sugar twin or brown Splenda). Set aside. Slice fresh strawberries ( don't use frozen!) lengthwise..depending on the size, quarter them or cut in 8ths for any really huge ones.

When the chops are browned, add the raspberry sauce, and cook about 4 minutes. When the pork juices are clear, they are done. Remove them from the pan ( go ahead and plate them if you like) and add the sliced berries to the sauce for about 2 minutes, to barely heat them..don't cook them. Top the chops with sauce and berries. Yum!

* I like Ken's Steak House brand raspberry dressings..there's a raspberry-pecan, and a lite raspberry-walnut vinaigrette version. There are other brands as well...some are fat free, a couple are sugar free. I am not crazy about the one sugar free brand I tried, simply because it is not somewhat clear like the others, it reminds me of pepto-bismol but tastes OK if you being really hyper about your carbs.

http://www.kensfoods.com/

Kentucky Derby Pie

2008-01-06T15:04:00.001-05:00

You won't need to visit Louisville - although it is a lively city with lots to see and so- to enjoy the Derby Pie that's on menus all over Kentucky. Named, of course after the Kentucky Derby, it's one of the food & drink item that is associated immediatley with this beautiful state ( along with Burgoo, Hot Brown Sandwiches and Mint Juleps). Visit Churchill Downs any time of year.

Derby Pie is dense and very rich, full of chocolate chips and nuts, so you'll be able to get 10 servings from it.

Preheat oven to 325. In a large bowl, beat 2 eggs til foamy. Add 1/2 c. sugar, 1/2 c brown sugar, 1/2 c. flour. Blend well. Add 1/2 tsp salt and 1 tsp vanilla, then blend in 1 cup butter, melted and cooled to room temperature. Stir in 1 cup chocolate chips and 1 c. chopped nuts. Pour into an unbaked pie crust and bake for 60 minutes. Serve warm. topping with ice cream is almost too much but we do it anyway. Zap leftover pieces of pie for just a sec to warm up again.

http://www.churchilldowns.com/

You can also order a pie from http://www.tasteofkentucky.com/

Kentucky Hot Brown

2008-01-06T08:19:00.002-05:00

This famous open-faced, broiled sandwich originated in 1926 in Louisville at the Brown Hotel by a chef who served it to the vast late night crowds of dinner and dancing partyers after a day of horse racing excitement. I was in Louisville this week, hungry for a Hot Brown and was sorely disappointed with the soggy, soppy version with ham as well as turkey at Frank's Steakhouse, where our group ventured for dinner. "Hot Browns" are on the menu in many Kentucky restaurants so it wasn't unrealistic, I thought, to find an acceptable version without going to the Brown. I had a fabulous Hot Brown at a conference at a Lexington Marriott a few years ago, and a really dismal version on a BB Riverboats jazz brunch cruise recently. Maybe I'm expecting too much from a pretty simple recipe. http://www.bbriverboats.com/

Some versions use American or cheddar cheese in the white sauce, and that is fine by me. Whatever cheese, it makes a wonderful lunch or brunch dish. Just try not to use processed deli-stlye turkey. This is the official Brown Hotel recipe: http://www.brownhotel.com/dining/hot-brown.html

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared, unsweetened whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated parmesan for topping
1 (2-ounce) jar diced pimientos, drained
8 bacon slices, fried crisp
In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add parmesan cheese and stir until melted and well blended.

In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.

For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover toast with liberal amount of turkey. Pour generous amount of sauce over turkey. Sprinkle with additional parmesan cheese. Place entire dish under broiler until the sauce is speckled brown and bubbly.
Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top and serve immediately.
Makes 4 servings of 2 open-faced sandwiches each.

http://www.bb/ Riverboats.com is a nice one-time experience, a leisurely Ohio River cruise on a riverboat. The food is marginal - probably because it is cooked on land and brought aboard.So, if you go, go for the experience and not for fine dining. Ours was a Sunday brunch cruise and I must say that several co-diners liked the breakfast casserole that was a baked version of the Hot Brown, not knowing what it could have/should have been. I thought it was horribly soggy and institutional-tasting and it took me a few minutes to realize what the damp, bland stuff was supposed to be. It was the only really awful thing on the buffet.

"Nawlins " Tailgate Pressed Italian Sandwich

2008-01-06T07:42:00.001-05:00

This muffaletta recipe, classic to New Orleans comes from the pages of the Dayton Daily News. It's from chef Anne Kearney who spent 13 years cooking in New Orleans at the Peristyle restaurant. http://www.peristylerestaurant.com/

She now owns a restaurant she opened in the Dayton area called Rue Dumaine. The feature was on recipes for the Louisiana/Ohio BCS bowl game. You may need to make your own olive salad recipe below) ---- it's for sure that you may not find it at Wal-Mart type grocery stores. Try a specialty store, or an ethnic or gourmet section at Meijer or other stores. In any case, don't just sikip it - the olive salad is what sets the muffaletta apart from just another good sub.

Cut 1 loaf ciabatta bread in half horizontally and place the halves side by side.

Thickly coat one cut side with 1/2 c tomato sauce and the other with 1/4 c pesto. Spread the olive salad across the entire bottom of the ciabatta.

Lay the thinly sliced meats on top of the olive salad: 1/2 lb each: thinly sliced salami (Hard or genoa); sopressata - or boiled ham; 1/2 lb prosciutto. The layer on 1/4 lb sharp provolone cheese. Put the sandwich together and press firmly.

Wrap tightly in plastic wrap. Place on a cookie sheet in the fridge and weight it down with a heavy cookbook or heavy flat pan. It needs to rest overnight or for 10 hours - can be made up to 3 days ahead.

Unwrap and slice into 2" slices.

Here's a quick olive salad recipe- there's a photo above that shows a jar of gardiniera (pickled mixed vegetables like carrots, celery, cauliflower, red peppers, etc) which IS available in just about every store everywhere, inclding a lot of 'dollar stores like Dollar Tree) - you'll also want a jar or 2 of oil-packed artichokes, a jar of black olives and one of green stuffed olives. (mmore olives than the other items in the end) Drain everything but not too well- leave a bit of oily juice..add a little olive oil and oregano to make it spreadable.... combine, and chop pretty finely.

There are lots of variations on olive salads but this will do to get you started. Most muffalettas are done on big round loaves of bread, so that's an option, too.

Chocolate Brownie Chunk Cheesecake

2008-01-05T20:54:00.002-05:00

A longtime family favorite, this rich, dense chocolately dessert needs to be made the day before.

Preheat oven to 350, lightly spray a 9" springform pan. Finely crush 20 oreos, mix with 3 TB. melted butter or margarine, and press onto the bottom of the pan.

Melt 12 oz. chocolate chips, let cool. Chop some brownies in 1/2" to 1" chunks --- you'll need 1 1/2 cups. I find that using Little Debbie brownies, which I would ordinarily not eat, is convenient and works just fine, but use whatever's handy.

In a food processor, whir 24 oz. cream cheese until smooth, then add 1 c. sugar, 3 eggs, a pinch of salt, 1 tsp. vanilla, 8 oz. sour cream, blend.
Add the melted chocolate.

Stir in the brownie chunks - you'll probably need to use a larger bowl. Pour onto the crust and bake for 55-60 minutes or until firm....center will continue to firm more as it cools. Don't worry about cracks, like wrinkles, they add character! Refrigerate overnight, covered. Add whipped cream and/or piles of chocolate curls as garnish.

Cube Steak & Creamy Mushroom Casserole

2008-01-05T20:46:00.002-05:00

If you avoid beef cube steaks because you think they are tough, try this wonderful dish,   layered with potatoes, onions and mushrooms in a rich buttermilk* sauce. The buttermilk tenderizes the steaks, but if you're really paranoid about tenderness, sprinkle them with a little Adolphs tenderizer before browning them.

Brown 4 cube steaks in 4 TB oil. Remove from pan. Saute 2 medium onions, sliced, and 1 lb sliced fresh mushrooms in the same pan, then drain them on paper towels.

Combine 1 can cream of mushroom soup with 2/3 c. buttermilk*, 1 tsp salt, 1/2 tsp pepper.

In a greased or sprayed 2-1/2 qt baking dish, make 2 layers. Alternate 4 medium potatoes, peeled & sliced, with the steaks and the onion-mushroom mixture,  and the sauce. Bake uncovered at 350 for one hour, and start loving cube steaks again !

* or use sour milk :   2/3 c milk that you've added 1 scant TB vinegar to. Let it sit a few minutes to thicken

Meat & Spinach Cannelloni

2008-01-05T20:34:00.002-05:00

There are times I've taken shortcuts with various recipes and used prepared pasta sauces, but not with this. It's worth making, and when faced with a zillion ripening tomatoes, it's the only sauce I make and freeze for later. I've heard people complain about filling pasta tubes (I don't see the problem) and if you are one, instead of buying the manicotti shell, purchase the squares of no-boil lasagna noodles, soak briefly in hot water to make them pliable, then roll the filling in them.

In a large pan, over low heat saute 1 c minced onion in 1/4 c olive oil til softened and lightly browned, about 10 minutes. Add 2 lg. ripe tomatoes, finely chopped (about 2c.), 1 1/2 c. canned or fresh chopped plum tomatoes, 1/2 c. red wine, 3 TB tomato paste, 2 minced garlic cloves, 1 tsp each: sugar, oregano, basil, salt, and 1/2 tsp pepper. Cover, simmer 20 minutes. Remove cover, cook slowly about 30 minutes more or until reduced by about 1/3. Makes a little less than 4 cups.

Cook 12 cannelloni or manicotti pasta shells per directions, drain. Run cool water over them so they don't stick together while you prepare the filling:

Combine 10 oz. frozen, cooked and drained spinach, 1 lb very lean ground beef or veal, 1/2 c. grated Parmesan, 2 eggs, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp pepper, 1/8 tsp nutmeg. Hold the pasta tube and use a narrow teaspoon or your hand to fill, being careful not to tear the pasta.

Preheat oven to 350. Place 1 c of the sauce in to a 13 x 9 baking dish and arrange the cannelloni over it. Cover with 2 c. sauce, cover with foil, bake 45-50 minutes, til heated through. Uncover, top with 1/2 c. Parmesanbake uncovered 10 minutes or til browned. Serve with remaining sauce.

Sweet & Sassy Country Style Ribs

2008-01-05T20:17:00.002-05:00

As a pork rib lover, there aren't many ways to prepare ribs that I don't like. This has to be my favorite, if I'm not eating dry-rub racks of ribs at the Rendezvous in Memphis. These meaty, boneless pork ribs just fall apart and have the most incredible mostly-sweet flavor.

In a plastic or glass dish, marinate about 6-8 country style boneless pork ribs for about an hour in 1/2 cup lemon juice. Turn a few times. Discard juice and blot off with paper towels.

In a saucepan over low heat, combine 1 12-14 oz bottle ketchup, 1/2 c. white corn syrup, 1/2 red wine vinegar. Blend well and heat through. Add 1 tsp garlic salt, a few drops Worcestershire, a few dashes of Tabasco or other hot sauce, and 1/2 tsp pepper.

Place ribs in a baking dish and cover with the sauce. Cover with foil and bake at 375 for about 2 hours. Then remove the foil and brown for another 30 minutes. That's it- so simple and SO good! It's easy to take a whole roaster full somewhere, although they don't get browned at the end, which does make them visually more appealing. It won't matter to the lucky diners, though, they'll just ask for the recipe and not know or care.

And here's a link to the famous Rendezvous where you can order the ribs online for $94.00..something I haven't done. They are wonderful and it's just slightly cheaper than a trip to Memphis. http://www.hogsfly.com/SearchResults.asp?Cat=20

Little Clouds of Lemon Heaven

2008-01-05T19:55:00.005-05:00

The name says it all.....

Cookie dough can be covered and refrigerated for up to 24 hours before shaping and baking. If it's too firm, let stand at room temperature for about 30 minutes.

1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 tablespoon powdered sugar

In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.

Heat oven to 350°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation. Bake 8 to 10 minutes or until light golden brown. Larger cookies may take up to 20 minutes. Immediately remove from cookie sheets to cooling racks. Have something handy to re-open the indentation for the filling before the cookies cool... you might use a bottle cap, upside down. Cool completely, about 30 minutes. Make the filling while they cool.

2/3 cup granulated sugar
2 to 3 teaspoons grated lemon peel
3 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon cornstarch
1/4 teaspoon salt
1 egg, beaten

In 1-quart saucepan, heat all filling ingredients over low heat stirring constantly, until smooth and thickened. Cool slightly, about 15 minutes. Fill each thumbprint with rounded 1/4 measuring teaspoon filling, using a spoon or a pastry bag. Sprinkle 1 tablespoon powdered sugar over cookies.

Spinach Spirals

2008-01-05T12:07:00.003-05:00

I love the chewy texture of these cheesy spirals. Served as bread or as an appetizer, one tube makes about 14 slices, but they disappear quickly, so plan on 2-3 per person. Good the next day, cold or zapped for a few seconds to warm them.

Preheat oven to 400. In a small bowl, combine 10 oz frozen spinach, thawed and squeezed dry, with 1 c. Co-Jack or Monterey Jack cheese, 1 beaten egg and 2 TB dried minced onion. On a baking sheet coated with cooking spray, roll out1 14-oz. tube of refrigerated pizza dough into a 14-in. x 10-in. rectangle; seal any holes. Spread spinach mixture to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; seal ends and place seam side down on a cookie sheet. If baking more than one, curve the rolls to get two on a pan. The shape on the pan doesn't matter, you'll be slicing them anyway. Brush with 1 TB melted butter; sprinkle with 2 TB Parmesan cheese. Bake for 25-27 minutes or until golden brown. Slice and serve warm.

Heath Crunch Cake/Cookie Bars

2008-01-05T11:48:00.005-05:00

No doubt there's an ongoing dispute in the United Nations sessions about whether this is a cake or cookie but my call is that it just depends on the size of the squares you cut. If you decide to go for the 'cake' version you might top it with a small scoop of ice cream and a drizzle of hot caramel topping, but it's really unnecessary.
This recipe freezes well and tastes superb still frozen on emergency occasions when you just crave something sweet . In fact, I prefer them frozen! Use Skor candy bars if you prefer... but not the Heath toffee crunch bits made for baking - they are just chopped too fine, ---- and where's all the chocolate??

In a large bowl, mix 1 c. sugar, 1 c. brown sugar, 1/2 c. butter, 2 c. sifted flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp vanilla. Reserve 1/2 cup.

To the rest, add 1 c. buttermilk* and 1 egg. Beat thoroughly. Pour into a greased or sprayed 13x9 pan. Combine the reserved crumbs with 6 chopped Heath or Skor bars & 1/2 c. pecans. Sprinkle it over the batter. Bake in a preheated 350 oven for 30-35 minutes. Cool.

* or 1 cup milk mixed with 1 heaping TB vinegar...let it sit a few minutes to thicken.

Frosty Fudge Pie

2008-01-05T11:39:00.001-05:00

This is rich and dense and really good. Use a crumb crust of your choice: shortbread, oreo, or graham cracker.

In a saucepan, combine 1 cup whole milk or half and half, 2 oz unsweetened chocolate, chopped, and a dash of salt. Heat on low and stir constantly until melted. Stir in 1/2 lb ( 4 c.) miniature marshmallows and stir until melted. In a small bowl with a fork beat one egg yolk. Slowly stir a small amount of the hot mixture into the small bowl of yolk, stirring constantly. Then stir it into the hot mixture and cook and stir over low heat for about 1-2 minutes more. Stir in 1 tsp. vanilla and let cool, then chill until partially set. Stir it now and then.

Whip 1 cup heavy cream and gently fold into the fudge mixture. Chill until it mounds slightly when dropped from a spoon. Then put into the crust and freeze til firm.

Let sit at room temperature for about 10 minutes before serving. Garnish with whipped cream or just about anything.

Lime Cooler Cookies

2008-01-05T11:24:00.005-05:00

Whatever possessed me to make these cookies the first time, I no longer recall. Since most cookies I like have some chocolate influence, I can only speculate now that manifest destiny, or the hand of the Fabulous Cookie Fairy compelled me to re-think my chocolate obsession for a few moments. I also have to admit that I have become a major fan of Betty Crocker sugar cookie mix. Bakers everywhere will protest that their from-scratch cookie is better but I refuse to believe it, and the ease of using the mix has converted me. I do, however, always add the zest of an orange to the mix...heaven. But, I digress! This soft, chewy cookie was a winner in Betty's cookie mix recipe contest and is simply FABULOUS. The coconut and lime are both subtle and you'll get a lot of questions about the ingredients.

Preheat oven to 350. In a large bowl stir together a 17-oz pouch of BC sugar cookie mix, 1/2 c. coconut, 1 TB grated lime zest ( about 1 lime), 3 TB lime juice (use real lime juice, like Joe and Nellies, but since you have the limes right there, fresh is obviously best), 1 egg, and 6 TB butter or margarine, melted. Mix til a soft dough forms. Drop dough by heaping TB's onto ungreased cookie sheets, at least 2" apart. Bake 9-13 minutes, until the edges only are a light golden brown...dont let the tops brown, you want a nice white cookie. Cool for 1 minute on the pan, then remove to cool completely. Later, sift powdered sugar over the cookies. I usually get about 28 cookies per pouch.

Superb Greek Salad

2008-01-05T11:05:00.003-05:00

With chunks of tangy feta cheese, salty black olives and a red wine vinaigrette, Greek salads are meant to be bold flavor statements. But too often, they suffer from pale lettuce, watery tomatoes and cucumbers, and a greasy pool of dressing at the bottom of the bowl.

I enjoy Cook's Country magazine because the recipes are accompanied by detailed descriptions of how and why they were tested and developed. Here's an example of comments on how this staple salad was improved ....it is terrific!

"To reduce the amount of liquid released from the vegetables, seed the cucumbers and use fleshy cherry tomatoes rather than larger (and juicier) tomatoes. The taste of raw onion can overpower the other ingredients. Marinate sliced onion in the dressing for 20 minutes to tame its harshness. We lost the iceberg lettuce for the crunchiness of romaine.For creamier dressing with better cling, we added a bit of plain whole-milk yogurt. Blending some of the feta cheese into the dressing ensures that every bite has tangy cheese flavor"

Process together: 1/2 c. feta cheese, 3 TB whole milk or Greek style yogurt*, 1 tsp organo, 1 garlic clove, minced, 3 TB red-wine vinegar, 6 TB extra virgin olive oil in blender til smooth, about 30 seconds. In a large bowl, combine the dressing and 1/2 red onion ,sliced thinly, and let sit 20 minutes.

Add 3/4 c. crumbled feta, 1 cucumber - peeled, halved lengthwise, seeded & sliced thin, 1 pint cherry tomatoes, 3/4 c. pitted Kalamata olives, and 2 heads romaine ( about 8 c.) torn into bite -size pieces. Toss everything to combine, season with salt and pepper, and serve.

*Use regular yogurt if necessary, but you can duplicate the creaminess of whole milk- or Greek style- yogurt by draining skiim or regular yogurt on a coffee filter for an hour or longer.

Ceviche Veracruz

2008-01-01T23:20:00.007-05:00

Many ceviches are chopped quite fine to fit neatly on crackers or tiny tortilla chips but I like to serve it with a fork as a small appetizer 'salad', a bit chunkier. I also like to use green olives, and because halibut is firm, I prefer to use it, although you may choose to use any other firm white fish such as a more traditional red snapper.

You probably know that the acid in the lime juice 'cooks' the fish, turning it just as opaque as if it had been cooked in a pan but infusing that important citrus flavor deeply into the fish.

Trim skin and bones froim 3 lbs of halibut. I like using steaks, but you can use fillets too if they are nice and thick. Cut into 3/4 " cubes; place in a tall deep ceramic or pottery bowl. Pour 1 c lime juice over the top. I typically use key lime juice but think you can get by with regular lime juice if necessary. The juice should cover all the fish . Cover and chill overnight. Drain and rinse under cold water, place in a large bowl.

Break up any large pieces of tomato from 1 1-lb can of whole tomatoes and add them with the juice, along with a 3-oz jar of stuffed olives, drained, 1 cup diced onion, 1/2 c. ketchup, 1/2 c. olive oil, 2 tsp salt, 1 tsp dry oregano, 1 tsp hot pepper sauce. Stir, then gently add halibut chunks and mix carefully.

Just before serving, dice an avocado, and scatter over the edge of the serving bowl. This will serve 6-8.

Saranac Lake Snowcapped Tiramisu

2008-01-01T22:38:00.002-05:00

Gorgeous pine forests, sparkling waters and of course the beautiful Adirondack Mountains are the perfect setting for The Point, which was once a Rockefeller family lodge. Nearby are Lake Placid, site of the Winter Olympics with an interesting visitor center, or shop the many boutiques for anything your heart desires. Check out the menus below and don't forget to dress for dinner! http://www.thepointresort.com/cuisine/dinner.htm

Here's their tiramisu recipe. Cut 6 oz poundcake into 1/2" cubes and divide among 12 1/2 c. capacity custard cups and set aside. With a mixer on high, beat 8 oz mascarpone cheese with 1-1/4 cups heavy cream until it falls from a spoon in heavy ribbons, about 1 minute. Set aside.
Ina another bowl beat 2 eggs on high til fluffy, 6-8 minutes. Meanwhile in a pot over high heat combine 2/3 c. sugar with 1/2 c. water.. bring to a boil. Cook til sugar dissolves and temp on a candy thermometer reaches 250 degrees. Gradually beat the boiling sugar into the beaten eggs. Continue until slightly cooled, about 3 minutes. Transfer it to a large bowl and set aside.
In a small bowl, combine 3 TB water with 1 envelope plain gelatin and let stand 5 minutes. In small pot over high heat combine 1/2 c water with 1/4 c. sugar and bring to a boil., cooking til sugar dissolves, 3-4 minutes. Remove from heat and stir in 6 TB almond flavored liqueur ( amaretto), 1/4 tsp vanilla, and the gelatin until the gelatin dissolves. Then fold 1/4 of the amaretto mixture into the egg mixture; then fold in cheese mixture.
Drizzle remaining amaretto mixture over the cake cubes and then divide the cheese mixture evenly among the cups. Chill til firm, at least 1 hour, and garnish with billowy snowcaps of whipped cream & a dusting of cocoa powder. Prep time is 30 minutes- lots of quick little steps, but it is worth taking the time to make it.

Chocolate Chip Cheesecake Bars

2007-12-31T18:07:00.005-05:00

There's no need to agonize over whether to bake a cheesecake or make chewy chocolate chip cookies. Enjoy the best of both with this cold cookie bar or dessert square. The top and bottom crusts are cookie dough. The filling is orange-y cheesecake. Either on its own is great, and the combination is superb. The only difficulty is that refrigerated cookie dough in tubes is becoming hard to find, as the manufacturers are packaging pre-cut chunks instead. Even if you have to alter the chunks you will be so happy with the results it won't matter a bit that it took an extra 2 minutes of your life.

Spray a 9x13 pan and preheat the oven to 350. Chill or briefly semi-freeze two rolls of refrigerated chocolate chip cookie dough - the colder it is, the easier it will slice thinly, about 1/4". Layer the slices from one roll on the bottom of the pan, no need to make them all touch, and don't press them down. With a mixer, combine 2 eggs, 1/3 c. sugar, the zest of one orange, and 1 tsp vanilla til well blended. Pour over the bottom crust. Slice the second roll and lay the slices over the filling. Bake for about 35 minutes, cool completely before slicing. Chill before serving, and store in the refrigerator. Cut in squares or rectangles.

If you wind up buying the dough in 'chunks', slice each in half horizontally. Using them as -is, you won't have enough to make a crust, and the pieces you do have will be too thick.

Like most bar or square cookies, cutting the portions larger and topping with ice cream and a drizzle of some sort of syrup or ice cream topping make an already-delicious cookie into an impressive dessert.

Berry Berry Good ! Cranberry Jalapeno Rangoons

2007-12-30T08:49:00.001-05:00

We found this terrific recipe - my favorite new appetizer this holiday season- in a local travel magazine - Cape Cod View - picked up at our hotel in Hyannis this fall. http://www.capecodview.net/

There are 47,000 acres of cranberry production in North America, and one third are on Cape Cod, providing about $50M in revenue to the area. I was hoping to see the berries being lifted from the bogs by helicopter, but no such luck. I'd never seen cranberry bogs before, and had not been in New England in the fall for eons. It was a wonderful trip and this recipe is a great souvenir.

I would never have thought of this combination --- jalapenos with cranberries--- and cream cheese, of course. We love cranberries and stock up on the fresh ones in the fall and winter since finding frozen cranberries around here the rest of the year is almost impossible. I just toss the bags in the freezer, though its best to put them inside another freezer bag if you plan to keep them a while.

You will need a food processor or good chopper...... I started with a small one we use for smoothies and it was not successful. I grumbled about having to drag out the processor although it turned out to be entirely worth the effort!

Process 3/4 c. fresh cranberries, 1 medium size jalapeno pepper ( stem removed but not seeded), 1/4 c. sugar, 1/4 c. mayonnaise - not Miracle Whip- until smooth or almost smooth. Set half of it aside and add 10 oz softened cream cheese to the rest in processor and mix again til smooth.

Use a package of regular-size wonton wrappers ( in the produce section of the supermarket). Lay out a few at a time -- so they don't dry out too rapidly-- and spoon 1 tsp mixture onto each. Brush two edges with water, using a small brush or your finger. Fold the other edges over to form triangles, press to seal & then twist points toward a center if you prefer the curved version. Set aside.

Heat vegetable oil to between 260 and 280 degrees. Carefully place several rangoons at a time in the oil, cook until golden brown, turning once- each will only take a minute or so. Remove and drain on paper towels to remove excess oil.

Serve warm with the sauce for dipping, if you like. I am not crazy about heat-hot food, but these just had a nice sweet-hot tang to them. If you really enjoy hot, use a giant jalapeno or two small ones.

I am going to try making these ahead and freezing them. I make a similar appetizer, Italian wontons, stuffed with Italian sausage and mozzarella cheese, which are best served right away. I've also cooled them, frozen them and successfully reheated them in one layer wrapped in foil in the oven, so I expect that's possible here too.

Pepper-Jelly Brie Kisses

2007-12-30T01:01:00.001-05:00

You'll need 2/3 lb brie cheese and one 18 oz box of frozen puff pastry sheets and a jar of hot pepper jelly. Cut brie into 1/2" squares and place on a plate in the freezer while thawing the pastry at room temperature for 30 minutes . As it thaws, unfold and roll lightly to remove creases. Cut each sheet in quarters, then each quarters into quarters. Each sheet will make 16 squares.

Lightly spray mini-muffin tins, and fit a pastry square into each cup. Pointed edges should extend straight up. Place a square of cheese in each, and top with 1/4 tsp hot pepper jelly. Bake at 400 10-15 minutes until golden.

Makes 32

Apple-Butter Country Ribs

2007-12-30T00:57:00.005-05:00

At first glance, an apple-butter sauce may seem a tad too sweet, but red pepper, horseradish and cumin add a subtle tasty twist that's unusual and welcome. There's not much actual labor involved in this dish, just a long slow cooking time to ensure tender ribs.

Put about 4 lbs. meaty country-style pork ribs in a pot, add enough salted water to cover, bring to a boil , then cover and cook over medium heat for an hour.

While the meat cooks, make the sauce. Combine these ingredients in a saucepan:
14 oz. apple butter; 1/2 c. water, 1/4 c. vinegar, 3 TB lemon juice; 2 tsp. prepared horseradish, 1 tsp mustard, 1/2 tsp celery seed; 1/2 tsp garlic powder, 12/ tsp sugar, 1/2 tsp salt, 1/8 tsp pepper, dash red pepper, dash cumin. Bring to a boil, cover, reduce heat and summer for about 30 minutes, until reduced to about 2 cups, stirring occasionally.

Preheat oven to 325 and grease a 9x13 baking dish. Place ribs in the dish and salt and pepper them. Spread with 1/2 the apple butter sauce. Bake for 1 hour, basting three times, using all the sauce.

Garlicky Cheddar Roast Beef Subs

2007-12-30T00:46:00.001-05:00

You'll serve this open-faced, it's piled high with a tasty combination of flavors.

1 loaf frozen garlic bread (can use garlic Texas Toast); 1/2 lb. sliced fresh mushrooms;
2/3 c. sliced onion; 1 tsp minced garlic; 4 tsp butter; 1 tsp Worcestershire sauce;
1 lb shaved deli roast beef; 6 slices Colby cheese

Bake garlic bread according to package directions. Meanwhile in a large skillet, saute the mushrooms, onion and garlic in butter until vegetables are tender. Stir in Worcestershire sauce.
Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake 1-2 minutes longer or until cheese is melted. Slice and serve immediately.

Mmmmmmmmm.

Creamy White Seafood Lasagna

2007-12-30T00:38:00.003-05:00

This easy, creamy lasagna was a popular dish when I was catering.

Cook a box of lasagna noodles and put some in the bottom of a greased 9x13 lasagna pan. Cook 1 chopped onion in 2 TB butter til tender, blend in 8 oz softened cream cheese, then 12 oz cottage cheese, 1 beaten egg, 2 tsp basil, 1/2 tsp salt, 1/8 tsp pepper.

Combine 2 cans cream of mushroom soup, 1/3 c. milk, and 1/3 c. white wine. Stir in 1 lb cooked shrimp, halved lengthwise, 8 oz drained crabmeat, 1/2 lb small cooked bay scallops..

Make layers of noodles and cheese sauce. Sprinkle 1/4 c. Parmesan cheese over the top layer. Bake at 350 for 45 minutes, then top with 14/c ch chopped parsley and 1/2 c. shredded Swiss cheese and let it melt. Let lasagna stand 10 minutes for better slicing.

Italian Rolled Meat Loaf

2007-12-30T00:31:00.004-05:00

Ham and melting mozzarella spiraled inside make this a memorable meat loaf and sandwiches are great the next day, too.

2 pounds ground chuck, 3/4 cup soft breadcrumbs, 1/2 cup tomato juice, 2 large eggs, beaten, 2 Tbs chopped fresh parsley, 1/2 tsp dried oregano, 1/4 tsp salt, 1/4 tsp pepper, 6 ounces thinly sliced cooked ham, 1 (6 ounce) package sliced mozzarella cheese, divided

Combine chuck, breadcrumbs, tomato juce, eggs, parsley, oregano, salt and pepper in a large bowl: stir well.

Shape mixture into a 10 x8 x1 inch rectangle on foil or wax paper. Arrange ham over meat mixture, leaving 1-inch margin on all sides. Reserve 1 slice of cheese; tear remaining cheese slices into pieces and place on ham

Carefully roll meat, jellyroll fashion, starting at narrow end, using wax paper to support meat. Pinch ends and seam to seal. Remove from wax paper and place roll, seam side down on a rack in a greased shallow roasting pan. Bake at 350 degrees for 1 hour 20 minutes. Cut remaining slice of cheese into 4 triangles. Arrange on top of meat roll. Bake 2 additional minutes or until cheese melts. Let stand 5 minutes before slicing.

Turkey Verde

2007-12-30T00:22:00.001-05:00

A great way to use leftover turkey.

Trim and blanch about 1-1/2 lbs fresh broccoli spears - cool immediately in cold water, then drain well. Save a bit for decoration, then coarsely chop the rest.

Cook and drain 6 oz egg noodles. Toss with 1 TB butter and 3 oz sliced water chestnuts, drained.

Melt 1/2 stick butter over low heat. Stir in 1/4 c. flour and continue stirring 2-3 minutes. Whisk in 1 cup heated cream or half and half, stir until thick. Add 1/8 c. sherry and season to taste with salt and pepper.

Preheat oven to 350. Place noodles and chestnuts in a buttered 9x13 baking dish. Top with broccoli, then 3 cups cut up cooked turkey. Spoon the sauce over the turkey. Put reserved broccoli florets around edge of the dish and sprinkle 1/2 c. toasted almond slices and parmesan cheese over the top.

Bake for 30 minutes.

Orange Glazed Pork Roast

2007-12-30T00:16:00.005-05:00

I used to work in Boston on occasion, which gave me a chance to zip down to see my sister in Connecticut now and then. One trip providentially coincided with her gourmet club's monthly dinner, where I experienced both the most delicious pork and sweet potato dishes on earth. The members providing each month's meal furnish everyone with copies of the recipes, so I have been able to enjoy them many times in the years since that wonderful evening. Both recipes were from a Louisiana cookbook ...I'm posting the sweet potato pone recipe separately..

Preheat the oven to 350. Place a 3 1/2 to 4 lb. boneless pork top-loin roast on a cutting board, fat side up. Make small slits in the fat and insert slivers cut from 4 large garlic cloves...there will be quite a few. In a small bowl, combine 1 TB dried rosemary, 2 tsp rubbed sage, 1 tsp. salt, 1 tsp freshly ground pepper and pat onto the roast. Place the meat in a large roasting pan. Roast to 165 degrees or until the juices run clear when pierced, about 75 minutes,but set your time for 60 minutes, when you'll add the glaze.

Meanwhile, pepare the glaze: Combine 1/4 c orange marmalade, 1/4 c. orange juice, 1/4 c. Creole or other stone-ground mustard, 2 TB light brown sugar. About 15 minutes before the meat is done, brush it on the roast.

Prepare the sauce: Skim all the fat from the pan, place pan over medium-high heat. Add 1/4 c. Grand Marnier and 1 c. orange juice. Scrape up the browned bits from the bottom of pan. Cook 5 minutes,

Slice the roast into 1/2" slices, arrange, slightly overlapping, on a platter. Drizzle with sauce, and garnish with orange slices & fresh rosemary sprigs or parsley Serves 6-8