October 26, 2007
Here are some Halloween treats for kids -- either prepare them for a Halloween party, or for the children themselves to make in a group setting...most are easy enough for Brownies to make. You can make the spider cake as cupcakes -- you won't be able to use the plastic dracula teeth (use icing instead) & use small google eyes or M & M's for the eyes & cut the pipecleaners in half for the legs.
RAISIN' THE DEAD SNACK MIX
This is a fun and festive fall party mix that my family and friends look forward to every year about the time you see the candy corn show up in the grocery store. This makes a huge batch.
1 pound yogurt covered raisins
1 pound salted cashews
1 (14 ounce) package chocolate covered peanuts
1 pound white chocolate covered pretzels, broken into pieces
1 pound candy corn
1 pound semisweet chocolate chips
2 pounds candy-coated chocolate pieces
In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container.
FUNNY TEETH
1 apple, cored, quartered
Peanut butter
Candy Corn
Place peanut butter on one side of each quarter of the apple stick candy corn on the peanut butter to form teeth. Looks best with green apples as the "lips".
MARSHMALLOW SPIDERS
(per spider)
large marshmallows
8 thin Pretzel sticks
m&m's any color [ but best brown ]
Grab marshmallow. Stick 4 pretzels on one side and 4 on the other
Then you grab m&m's 's and put 2 in the middle for the eyes & now you have a marshmallow spider!
MONSTER TOES
Pretzel sticks- big kind- broke into 2 or 3 equal pieces
semi-sweet chocolate chips
walnuts or pecans halved or whole (for toenails)
Melt chocolate chips in a double boiler.
Dip pretzel sticks 2/3 of the way in chocolate
Place nut at the top of dipped part of the pretzel.
Let dry.
SPIDER CAKE
1 box cake - (I prefer a chocolate cake)
chocolate frosting
8 brown or black pipecleaners
2 googly eyes (large for a cake, small for cupcakes)
plastic fangs (or white icing)
OPTIONAL: Red icing
Bake cake according to package directions.
Let cool, and then frost with chocolate frosting.
To make spider, take 8 brown chenille pipe cleaners (the fuzzy ones), and bend into leg shapes, poking them into the spider's body. (Four on each side).
Use the "googly" eyes to put on the face of the spider, and to make him really scary, I use fangs with just a bit of red icing on them to make it look as if the spider has bitten someone.
Really simple, fun, and great for kid's Halloween parties at school. Serves a lot of kids
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October 17, 2007
Very pretty & pink. I've tried other flavors of jello, but keep coming back to the Strawberry. This is traditional for me to make for my Girl Scouts on the first night of camping. My daughter-in-law, who joined my Brownie troop when she was 6, still begs me for this!
PINK POPCORN
3 Tablespoons butter
1 1/2 cp miniature marshmallow
4 Tablespoons strawberry jello -- 1/2 package
2 quarts popcorn -- popped
In a medium saucepan, melt butter over low heat. Stir marshamallows into the melting butter. Let them soften but not melt completely. Add the gelatin. Stir until butter-marshmallow mixture is evenly colored. Gelatin does not have to be dissoled. Drizzle over popcorn & mix well.
Makes 2 quarts
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October 14, 2007
http://leaderladies.mee.nu/fall_breakfast_recipes_from wee wifey has a Fall Breakfast: Gingerbread Waffles, Pumpkin Pancakes & 3 syrups (one of which is "A Not for Baptists Syrup".
Pancake Recipes submits a Basic Puff Pancake
http://pancakerecipes.blogspot.com/2007/10/basic-puff-pancak.html
Stephanie at Stop the Ride! sent in Home-made Buttermilk Pancakes: http://www.stoptheride.net/2007/03/home-made-buttermilk-pancakes.html
Shawn Lea, who so kindly administers this Carnival for us all offers her recipe for Overnight Caramel French Toast http://everythingandnothing.typepad.com/mississippi/2005/12/overnight_caram.html
Nerd Mom has Basic Egg Casserole
http://nerdfamilyfood.blogspot.com/2007/10/basic-egg-casserole.html
Peggy Hall has Sugar Free GM Fiber One Muffins. Peggy says "Well, I created this recipe last year I think, and have perfected it this year. I enjoy these muffins a LOT. They are sugar fee, low in fat, and low in net carbs. They have a good flavor, and provide me a way to enjoy the flavors of the fall, without having them in pie or something."
http://peggy-hall.com/?p=215
World Famous Recipes posted a Quick and Easy Monkey Bread
http://www.worldfamousrecipes.org/2007/10/05/quick-and-easy-dinner-recipes/
Summer has made a basic yeast bread
http://wiredfornoise.blogspot.com/2007/10/do-not-attempt-to-lick-your-screen.html
Diabetic Recipes gave us Cocoa-Date Oatmeal. You could always change the dates to another fruit and the cocoa oatmeal sounds great -- a nice change from cinnamon and raisins in your oatmeal.
http://diabeticrecipes.blogspot.com/2007/06/cocoa-date-oatmeal.html
Expat Chef sent us Real Oatmeal which is a crockpot oatmeal with blueberries and cranberries -- yum yum, my favorite fruit combo.
http://expatriateskitchen.blogspot.com/2007/10/real-oatmeal.html
Kathee has Mushroom-Sauced Eggs, or poached eggs on English Muffins with a nice white sauce. http://famousrecipes.wordpress.com/2007/10/05/mushroom-sauced-eggs/
Melissa sent in The Budget Breakfast Sandwich, she says it's great for leftover hamburger buns -- it also looks great for times I don't want to cook breakfast (Sunday mornings!!) http://apennycloser.com/2007/10/13/reducipe-the-budget-breakfast-sandwich/
Debbie says "Hash it out with your family" -- this is a hamburger hash. http://pacificnorthwestboating.com/2007/10/12/hash-it-out-with-your-family/
Jennie Weber sent in a classic recipe: Sausage Brunch Braid http://rayjenweber.blogspot.com/2007/10/sausage-brunch-braid.html
Cecil Oursborn says "Willy done likes his kids to eat a little more healthy that just old cold cereal. That is why Willy likes to make a Hillbilly Trash Breakfast - they aint no trash in this here breakfast." -- breakfast at camp with sausage, cheese & potatoes. Check it out at:
http://hillbilly-willy.blogspot.com/2006/09/hillbilly-trash-breakfast.html
Dani has Double-Baked Home Fries. Something you can eat for Breakfast, Lunch or Dinner. Cooking time is not quite 2 hours, but 90 minutes of it is baking happily unattended -- a good choice for a day you are puttering around the house. By the way, it looks really nummy! http://www.catchthespoon.com/sunday-brunch-double-baked-home-fries/
And then there are, as always assorted submissions, still welcome, which have nothing to do with this week's breakfast theme.
Host Bee give us Fire Spice & Nuts a great appetizer or to make as a giftie for someone (keep this one in mind for the upcoming holidays) http://www.busybeelifestyle.com/fire-spice-and-nuts/
Blog Charm has Classic Egg Salad (Low Carb)
http://www.blogcharm.com/recipes/80953/Classic+Egg+Salad+Low+Carb.html
Joel Fuhrman MD has healthy salad dressings,
http://www.diseaseproof.com/archives/recipes-dressing-healthy.html Dressing
The Career Counselor provides some info on The Healthiest Habits for Office and Seasonal Snacking http://askthecareercounselor.com/blog/archives/139
Wenchypoo offers some wench wisdom regarding Holiday Dinner Rip-oofs http://wenchwisdom.blogspot.com/2007/10/holiday-dinner-rip-offs.html
The erudite Professsor Steve Bainbridge submitted a duck cassoulet which uses both the slow cooker and oven.
http://www.professorbainbridgeonwine.com/wineandfood/comments/slow_cooker_and_oven_duck_cassoulet/
Elisson offers a rather less formal recipe for duck sandwiches .http://elisson1.blogspot.com/2007/10/duck.html
Muse sent in information on cooking vegetables http://me-ander.blogspot.com/2007/10/cooked-vegetables.html
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Watson Estate Gingerbread Waffles (a recipe from the 1930's)
1/3-cup butter
1-cup molasses
1/2 cup buttermilk
1-1/2 teaspoons baking soda
1 egg
2 cups cake flour*
2 teaspoons ground ginger
1-teaspoon salt
Put the butter and molasses in a pan and heat to boiling. Remove from heat
and stir in milk and soda along with a well-beaten egg. Sift the dry
ingredients and add to milk mixture. Bake in hot waffle iron for 1 minute.
Turn off power and leave in iron for 3 minutes.
*OR 1-3/4 cup all purpose flour + 1/4 cup cornstarch
Snowville Inn Pumpkin Pancakes (The Snowville Inn, Snowville, NH)
1 1/2 cups unbleached all-purpose flour
2 tablespoons double-acting baking powder
2 tablespoons light brown sugar, firmly packed
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground allspice
1 1/2 cups canned evaporated milk, not condensed
1 cup solid-pack canned pumpkin
2 large eggs, slightly beaten
1 1/2 teaspoons vanilla extract
1/4 cup bacon drippings
In a large bowl, sift together the flour, baking powder, brown sugar,
salt, cinnamon, and the allspice. Stir in the milk, pumpkin, eggs,
vanilla extract, and the bacon drippings and stir the batter until it is
well combined.
Preheat a greased griddle or skillet over moderate heat until drops of
water scatter over the surface. Pour the batter onto the griddle by 1/3
cupfuls. Cook the pancakes for 2 minutes on each side, or until they are
golden and cooked through.
Serve with maple syrup, honey or fresh fruit.
Not for Baptists Pancake Syrup
Juice of 1 lemon
1 1/2 teaspoons fresh grated orange peel
3/4 teaspoons fresh grated lemon peel
2 Tablespoons butter, or margarine
3 to 4 Tablespoons brown sugar
3 Tablespoons Ginger Liqueur brandy
2 Tablespoons Brandy
Melt butter and sugar together and add juice and peel. Stir good and cook
to a bubbly roll. Let stand for 1 minute of the cooker and add the
liqueur and brandy. Let stand for a further 2 minutes and serve 1
teaspoon over rolled up pancake.
Note: An nice change to this recipe is replacing Ginger Liqueur brandy
with van der Hum Liqueur (an South African Liqueur - tangerine flavoured
liqueur).
Honey Syrup
3 cups honey
3 cups water
Combine in a saucepan. Bring to a boil, stirring to blend. Simmer gently for 5 minutes. Serve over pancakes & waffles.
Maple Syrup
1 3/4 cup sugar
1/4 cup brown sugar
1 cup water
1/2 tsp vanilla extract
1/2 tsp maple extract
Mix sugars & water in a saucepan. Bring to a boil and cook 1 minute, add extracts -- to help keep syrup from crystallizing as it stores, cover saucepan as it cools down.
Variation: for diabetics substitute 2 cups "fake sugar) and add 1/2 tsp brown sugar flavor. You can get brown sugar flavor from Spices Etc. Here is a direct link to their flavorings page: http://www.spicesetc.com/category/6 You can use their wide variety of flavorings to make any kind of flavored syrup for your breakfast.
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October 06, 2007
The holidays are coming up & I submit 2 pumpkin soup & 5 dessert recipes to try out.
Curried Pumpkin Soup
1/2 pound fresh mushrooms -- sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder -- (1/2 to 1)
3 cups vegetable broth
1 can solid-pack pumpkin -- (15 ounces)
1 can evaporated milk -- (12 ounces)
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
Morrocan Pumpkin Soup
1 cup dry chickpeas
3 Tablespoons olive or vegetable oil
2 leeks (white and light green part only) -- (about 1 1/2 cups) chopped
8 cups broth or bullion
2 1/2 lbs mashed pumpkin -- (or canned)
2 Tablespoon Sugar or honey -- (2 to 4)
2 teaspoon ground cinnamon (or one cinnamon stick)
1/8 teaspoon ground allspice
2 teaspoon salt
to taste ground black pepper
Take one cup of dried, washed chickpeas and soak overnight.
Cooked chickpeas 1 1/4 hours. Or, use 2 cups canned chick peas.
Heat the oil in a large saucepan over med-low heat.
Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
Heat until boiling point.
Reduce heat to low, and simmer.
If using the cinnamon stick, simmer for 15 minutes and discard stick.
Check for seasonings. Combine with cooked leeks or onions.
Maple Pumpkin Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine -- melted
3 packages cream cheese -- (8-ounce) softened
1 can EAGLE BRAND® Sweetened Condensed Milk (NOT evapporated milk) -- (14-ounce)
1 can pumpkin (2 cups) -- (15-ounce)
3 eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze
3/4 cup pure maple syrup
1 cup whipping cream
1/2 cup pecans -- chopped
Preheat oven to 325ºF. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze*. Store leftovers covered in refrigerator.
*Maple Pecan Glaze: In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stir occasionally. Add 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
Servings: Makes one (9-inch) cheesecake
Pumpkin Dip for Cookies
2 pkgs. cream cheese
1 lb. powdered sugar
1/2 t. cinnamon
1/4 t. nutmeg
1 large can pumpkin
1/4 t. pumpkin pie spice
Mix all ingredients well and serve with fresh fruit. This is a good way to use the apples you've harvested. Cut into wedges or you can use on breads (apple, date or nut). For a festive Halloween, cut the top off a pumpkin from your garden and scoop out the insides.Fill with dip and use ginger snaps for dipping.
Pumpkin Pecan Pie
2 eggs
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2/3 cup canned pumpkin
2/3 cup milk
1 unbaked deep-dish pastry shell (9-inches)
PECAN TOPPING:
2 eggs
1/2 cup dark corn syrup
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup pecan halves
In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.
Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minute longer.
For pecan topping, beat eggs in a mixing bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.
Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Pumpkin Rollout Cookies
3/4 cups unsalted butter -- softened
1/2 cup brown sugar -- firmly packed
1 tbsp orange zest
1/2 cup canned or fresh cooked pumpkin
1 egg yolk
1 tsp pure vanilla
2 1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 pinch Salt
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
3.Add the pumpkin, egg yolk, and vanilla.
4. Gradually add the flour and spices.
5. Mix with your hands to create a soft dough.
6. Wrap in plastic and refrigerate for 30 minutes.
7. Divide dough into two pieces.
8. Roll out each piece to 1/8-inch thickness on a floured surface.
9. Cut into shapes with cookie cutters.
10. Place on ungreased cookie sheet and bake for 10-15 minutes.
11. Decorate with favorite frosting and candies.
Pumpkin Torte
1 package yellow cake mix -- (18-1/4 ounces)
1 can solid-pack pumpkin -- (15 ounces) divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice -- divided
1 package cream cheese -- (8 ounces) softened
1 cup confectioners' sugar
1 carton frozen whipped topping -- (16 ounces) thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans -- toasted
In a large mixing bowl, combine the dry cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large mixing bowl, beat the cream cheese, confectioners' sugar, and remaining pumpkin and pumpkin pie spice until smooth. Fold in whipped topping. Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.
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August 30, 2007
FUNNEL CAKE
3-4 cups all purpose flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
vegetable oil (for deep frying - heat to 375 degrees)
Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.
Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!
Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.
Check it with a pair of tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and let it drip on a paper towel.
Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves
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August 20, 2007
I made this up after I'd had an Italian omelette for Sunday breakfast at a local restaurant one morning before going to church. Both hubby & I agree that mine is better. A very light & fluffy frittata or omelette but at the same time very filling, serve with a salad & bread for a light lunch or brunch. Serves 6 hungry people with salad & bread.
Fluffy Italian Fritatta
8x8 or 9x9 square pan
baking spray (Pam)
butter
1 onion, diced
1 pound bulk Italian sausage
1 green pepper, diced
1/2 pound sliced mushrooms
garlic
mozzarella cheese, to taste
8 eggs
1/2 cup evaporated milk (NOT sweetened/condensed like Eagle brand)
spaghetti sauce
Brown sausage, onion, garlic, mushroom & green pepper. Drain off grease. Divide in half. Use half for recipe & freeze other half for future use. Add mozzarella cheese to the half you plan to use for the fritatta.
Spray square pan with baking spray. Pre-heat oven to 350 degrees.
Break eggs into bowl & beat until light & fluffy, about 2-3 minutes. Melt butter in frying pan & heat. Mix 1/2 of sausage-vegetable-cheese mixture into beaten eggs. Pour into frying pan. With a wooden spoon, as the eggs start to set gently pull the cooked eggs away from the pan, towards the center & allow the uncooked eggs to ooze into their place. When the eggs are about 2/3 cooked pour into square pan and allow to finish cooking in oven, about 10 minutes. Spoon spaghetti sauce over top, cut into pieces & serve.
If you wish to use this as a basic recipe & want to increase or decrease here is the equation: per egg use 1 TBSP canned milk. You could also use whipping cream or half & half but the evaporated milk tastes just as good to us without the calories. I've made this for church potluck, double the recipe & bake-off in a jelly roll pan. This makes a thinner fritatta. For a potluck where there is lots of food this will make 24 servings for a main dish.
SOFT CARAWAY STICKS
1 (4.5 oz) can refrigerated biscuits
2 TBSP milk
3 t0 4 TBSP caraway seeds
Cut in biscuits in half. Roll each half into a 4" long stick. Dip sticks into milk, roll in seeds. Place sticks on a lightly greased sheet. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Serve warm. Makes 1 dozen.
Salad
If you actually want to make your own salad here is a nice handy guide:
LETTUCE SALAD 1024 WAYS
Choose a salad green from group A, add 2 ingredients from group B and toss with a dressing from group C
Group A:
Bostom or Bibb
Green leaf
Romaine
Iceberg
Mesclun
Frisee
Escarole
Spinach
Group B:
grape tomatoes
sliced cucumber
red bell pepper strips
roasted red pepper strips
red, green & yellow pepper strips
whole canned corn
baby canned corn
red onion
sundried tomatoes
kalamata olives
chickpeas
broccoli florets
shredded carrots
snow peas
sliced radishes
sliced zucchini
Group C:
Dijon vinaigrette
Blue Cheese
Ranch
Thousand Island
Italian
Creamy Garlic
Balsamic Vinaigrette
Russian
Ideas for combinations:
grape tomatoes & sliced cucumber
red bell pepper strips and canned corn
sliced mushrooms and red onion
sundried tomatoes & kalamata olives
chickpeas & roasted red pepper strips
broccoli florets & shredded carrots
snow peas and sliced radishes
sliced mushrooms & sliced zucchini
My view of salads is similar to cakes. That is, baking a box cake is fine as long as you don't frost it with that nasty stuff in a can, just be sure to make home-made frosting for a cake. Similarly, buy a bag of salad & make fresh salad dressing. Here is a nice one:
Italian Salad Dressing
1/2 cup vegetable oil
2 TBSP lemon juice
2 TBSP vinegar
2 TBSP water
1 tsp sugar
1/4 tsp dry mustard
1/2 tsp paprika
1/4 tsp salt
1/4 tsp seasoned salt
1/4 tsp dried Italian seasoning
1/8 tsp red oeooer
Combine all ingredients in a jar. Cover tightly, shake ingredients. Chill. Shake before serving. Serve over salad greens. Makes 1 cup.
Now, having given this to you, I am lazy & prefer to use pre-made spice mixtures. Both of these places are excellent sources for salad dressing mixtures. Spices Etc. also carries a wide selection of natural flavorings & extracts and specialty seasonings like molasses powder, cheese powders, wine powders among others. Penzeys is amazing. We shopped here for years before we ever moved to Wisconsin. If you go to their store & ask for cinnamon they will ask "Chinese, Mexican, or Vietnamese" then the question is "whole, chunk or ground?" Stop by their home page & order a catalog.
http://www.spicesetc.com
http://www.penzeys.com/cgi-bin/penzeys/shophome.html
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August 17, 2007
About 24 years ago Chicago still had a great Folk Fair & this was my family's favorite food -- even my then 4 year old (now 28) adored this. I prefer making this with frozen chopped spinach though. African cooking tends to be spicy, so feel free to increase the cayenne pepper.
NIGERIAN SPINACH STEW
1/2 TBSP shrimp, diced
1 TBSP cayenne pepper, or to taste
1 small tomato, mashed finely
2 lbs leaf spinach, or 2 - 10 oz. packages frozen leaf spinach
1 TBSP onions, grated
1/2 cup peanut oil
1 lb. meat, or fish or a combination of both
Boil meat or fish in a little water until tender. Drain. Combine cayenne, tomato, onion & cook in hot peanut oil until done. Stir in shrimp, add leaf spinach, and meat or fish & stir well. Simmer briefly on top of stove with low heat to blend flavors.
This is one of my all-time favorite soups, African or not. My husband makes a quickie version by mixing cream of chicken soup with peanut butter. Not nearly as good as this recipe, but good for a quick fix.
PEANUT BUTTER SOUP
1 12-oz jar smooth peanut butter
1 large tomato
1 large onion
1 tsp cayenne pepper
1 medium can tomato sauce
1 lb. stew beef, cut up in small pieces
1 lb. chicken, cut up in small pieces
MSG (Accent), to taste
salt, to taste
Cut meat & chicken into cubes. Season with accent and salt to taste; let it stand for about 5 minutes. Put it in a pot and let the meat cook for about 20 minutes (or to your desire). Add peanut butter & stir for 3 minutes. then add 3 quarts of water. Dice one whole onion nicely & add pepper, whole tomato and tomato sauce. Let it boil for about 25 minutes. then take out the tomato & blend it or mash it fine. Then add to mixture. Lower heat & let simmer for about 10 minutes. then put on low & simmer 5 minutes longer. Served with rice.
This goes well soups, stews & sauces & is a common African "bread".
NSHIMA
1 1/2 cups cream of wheat
3 - 4 cups of water
salt, to taste
Bring 3 1/2 cups water to a boil; and salt. Stir in cream of what and cook over a moderately high heat, stirring constantly until thick. Continue cooking about 5 minutes. Add more boiling water; a little at a time, until desired thickeness.
The mixture should be quite stiff and hold its shape when turned out of the pan. In Africa, each diner tears off walnut-sized balls of Nshima and dips it into the stew or sauce.
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August 04, 2007
The Wisconsin State Fair opened this week and we will be going on Monday. We generally get to the fair when they open at 10am & don't leave 'till they kick us out at midnight. To my mind the 3 things I have to eat at the State Fair are cream puffs, lemonade & corn dogs. If you can't get to the State Fair here are the recipes.
+++++++++++++++++
For more than 80 years, the Wisconsin State Fair and the Wisconsin Bakers Association have teamed up to operate the Dairy Bakery (commonly referred to as the Cream Puff operation). The Wisconsin Bakers Association proudly manages the operation while the Wisconsin State Fair markets and supports the operation. More than 200 employees work as a team 24 hours a day, seven days a week, during the two-week span the fair is held to create, bake, and sell the Cream Puffs, cookies and brownies to hungry fairgoers! With an average of 50,000 cream puffs sold per day and more than $1 million in sales in 2004, 2005, and 2006, the Dairy Bakery has become a signature item at the fair.
Fairgoers young and old enjoy eating Cream Puffs. If you've always wondered how they make Cream Puffs, now is your chance to get a sneak peek of what some might call a sweet-tooth miracle. Blue-Ribbon Brownies, a chocolate lover's dream, debuted at the fair in 2004 and were a big hit! And, while you're at the Dairy Bakery, don't forget to try the Colossal Chocolate Chip Cookies!
WISCONSIN STATE FAIR CREAM PUFFS
FOR THE CREAM PUFF:
1 cup water
1/4 cup butter, softened
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs at room temperature
1 egg yolk
2 tablespoons milk
FOR THE WHIPPED CREAM FILLING:
2 cups heavy (whipping) cream (1 pint)
1/3 cup confectioners' sugar plus extra for sprinkling
2 teaspoons vanilla extract
TO MAKE THE CREAM PUFFS:
Preheat the oven to 400 degrees F.
In a medium saucepan, bring the water, butter, and salt to a boil over medium-high heat. Add the flour all at one and stir quickly until the mixture forms a ball; remove from the heat.
Add 1 egg and beat hard with a wooden spoon to blend. Add the remaining whole eggs one at a time, beating well after each addition; each egg must be completely blended in before the next egg is added. As you beat the mixture, it will change from an almost-curdled to a smooth appearance.
When it is smooth, spoon 12 mounds of dough onto a large rimmed baking sheet.
In a small bowl, combine the egg yolk and milk; mix well and brush over the dough. Bake for 25 to 30 minutes, or until golden. Remove to a wire rack to cool completely.
TO MAKE THE WHIPPED CREAM FILLING:
In a large bowl, beat the cream with an electric beater on medium speed until soft peaks form. Add the confectioners' sugar and vanilla and beat until stiff peaks form.
TO ASSEMBLE:
Cut the top third off each cooled pastry puff and fill with equal amounts of the whipped cream mixture. Replace the tops and sprinkle with the confectioners' sugar. Serve immediately, or cover and chill until ready to serve.
NOTE: For a sure way to get perfect whipped cream, chill the bowl and beaters before whipping the cream, and make sure not to overbeat it.
cream puff photos
http://www.umwba.org/WBA/WisconsinStateFair_files/Cream%20Puff%20Operation%20Photo%20Gallery.htm
http://bestuff.com/stuff/wisconsin-state-fair-cream-puffs
+++++++++++++++++++++
State fair lemonade
Yield: 1 gallon
8 Lemons
1 cup Sugar
10 Ice cubes
Bring lemons to room temp. Roll; slice in half and squeeze into gallon container. Toss lemon rinds into container. Pour sugar over rinds. Let sit for one half hour. Add ice cubes and enough water to fill container. Stir and serve. Each 12 oz serving has 91 calories and 0 grams fat. Source: Store ad Submitted By MEG ANTCZAK On 03-20-95
++++++++++++++++++++++
Corndogs
1 cup milk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
flour for dusting (about 1/2 cup)
Hot Fat for Deep Frying
Popscicle sticks
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.
While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375°. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.
Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.
If you don't want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.
If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.
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August 02, 2007
Slow Cooker Lasagna - Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it's so easy to assemble, it's great for workdays as well as weekends. We like it accompanied by Parmesan bread or garlic cheese toast.
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (12 ounces) small-curd cottage cheese
1/2 cup grated Parmesan cheese
SERVINGS 6-8
PREP 25 min.
COOK 240 min.
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
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July 25, 2007
In one of my adopted families most of the children have Celiac's disease & need to have a gluten-free diet. When dealing with children in your youth group with special dietary needs the first thing you need to do is to obtain a list of forbidden OR acceptable foods. In the case of gluten-free diets & corn-free diets you would be AMAZED at how extensive the forbidden foods list will be.
The easiest way to provide snacks for children on gluten-free diets is to simply avoid anything that would normally contain wheat. Here are two snacks that children like that a wheat-sensitive child could eat.
Pizza-Flavored Popcorn
12 c freshly popped popcorn
1/2 t crumbled leaf basil
1/4 to 1/ 2 c butter
1/8 t red pepper flakes
1/2 t crumbled leaf oregano
2 T grated Parmesan cheese
1/2 t garlic salt
Melt butter. Stir in seasonings and heat one minute. Put popcorn in a large bowl. Pour butter over popcorn and sprinkle with Parmesan cheese; toss to coat. Package in a plastic bag.
Mint Forgotten Cookies
6 oz mint chocolate chips
2 egg whites
1/2 c pecans, finely chopped
3/4 c sugar
4 to 5 drops green food coloring
pinch of salt
Turn oven to 350 degrees. Beat egg whites until stiff. Fold in sugar and salt. Add chocolate chips and pecans. Cover cookie sheet with aluminum foil, shiny side up. Using small teaspoon, drop cookie batter onto the cookie sheet.
TURN OVEN OFF! Put in oven and forget until the next morning. DO NOT OPEN THE OVEN DOOR UNTIL MORNING! NO PEEKING!
Sometimes though, you will find times that you want to provide traditional types of baked goods that even your gluten-free children can eat.
Brownies
3 eggs
1 c sugar
1/2 c oil
2 T unsweetened cocoa
1/2 c potato starch
1 c nuts, chopped
Beat the eggs and sugar until light and fluffy. Gradually add the oil, then the cocoa and potato starch. Blend together. Stir in the chopped nuts. Pour into a lightly greased 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares.
Pineapple Upside Down Cake
1 T margarine
1/2 c gluten free brown sugar
4 pineapple slices
4 egg yolks
3/4 c sugar
juice and grated zest from 1/2 lemon
4 egg whites
3/4 c potato starch
1 t gluten free baking powder
Melt the margarine and sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.
In a large mixing bowl, beat the egg yolks until light. Gradually add the sugar, lemon juice and grated rind; continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.
Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Preheat oven to 350 degrees. Bake for 30 minutes. Invert the cake onto a serving platter and let cool.
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July 19, 2007
Wisconsin Cranberry Pie
Many people don't realize that Wisconsin is the Cranberry producing capitol of the U.S. Perhaps there is someplace in Canada the grows more cranberries. This is a very pretty pie & many folks confuse it with a cherry pie -- it is considerably more tart than a cherry pie though. Note, you could use some kind of a crumble crust for the top, but I don't bother.
Cookie Crust Pastry OR Pastry for double crust pie
3 cups Halved cranberries
1/2 cup Water
1 3/4 cups Sugar
5 tablespoons Flour
1/4 teaspoon Salt
1/2 teaspoon Almond extract
2 tablespoons Butter
Prepare cookie crust or pastry for pie.
In saucepan add cranberries and water and bring to the boiling point.Mix dry ingredients and slowly add to cranberry mixture. cook on low heat until mixture thickens. Remove from heat and add extract.
Cool filling completely. Pour into 9 inch pastry lined pan. Dot with the butter. Add top crust as a lattice crust or as a whole top crust, crimping edges and pricking top in several places.
Bake in 425 oven for 35 to 40 minutes or crust light golden.
Serve room temperature or cold with ice cream or whipped cream. A no nonsense delicious cranberry pie.
Goes well with Suhar Cookie, Butter Cookie, Vanilla Wafer Cookie or Shortbread Cookie crust.
Mom's Lemon Custard Pie
1 cup sugar
1 Tbsp. butter -- softened
3 Tbsps. all-purpose flour
1/8 tsp. salt
2 eggs -- separated
1 cup milk
1/4 cup fresh lemon juice
Grated peel of 1 medium lemon
1 9 inch pie pastry -- unbaked
Whipped cream -- optional
Using a spoon, cream sugar and butter in a bowl until well mixed. Add flour, salt, egg yolks and milk; mix well. Add lemon juice and peel; mix well. In another bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. Bake at 325?F. for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream if desired. Store in the refrigerator. Goes well with a vanilla wafer or shortbread cookie crust.
6-8 servings
Pumpkin Mousse Pie
1 tablespoon cold water
1 teaspoon unflavored gelatin
3 large egg yolks
1/2 cup sugar
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
1 cup heavy cream -- chilled
1 prepared crumb crust
Place the water in a small stainless steel bowl and sprinkle the gelatin over the water. Let the gelatin stand to dissolve.
Put 2 inches of water in a medium saucepan and bring it to a bare simmer. Whisk the egg yolks and sugar together in a medium stainless steel bowl and place the bowl on top of the simmering water, making sure that the bottom of the bowl doesn't touch the water. Heat, whisking constantly, until the egg mixture registers 160 degrees on an instant read thermometer.
Remove the bowl from the pan of water and whisk in the gelatin mixture. Beat the mixture until it is cool and thick, about 5 minutes. Beat in the canned pumpkin, cinnamon, ginger, cloves and vanilla.
Whip the cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture.
Scrape the filling into the prepared pie shell. Cover with plastic wrap and refrigerate until the filling is completely set, at least six hours and up to one day.
Goes well with a Gingersnap Cookie Crust.
Cookie Crust
1-1/3 cups cookie rumbs
5 tablespoons unsalted butter -- melted and slightly
cooled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Place the cookies in the work bowl of a food processor and process until they are finely ground. Combine the crumbs, butter, salt and vanilla in a medium bowl and stir until the crumbs are moistened.
Press the mixture evenly across the bottom of a 9" pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
Bake the crust until crisp, 6 to 8 minutes. Let cool completely before filling.
The crust may be wrapped and plastic and frozen for up to one month.
You can use about 1/3 to 1/2 cup chopped or ground nuts to this recipe. Reduce the amount of cookie crumbs by the same amount.
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July 04, 2007
A Trio of Summertime Sundaes Served in Edible bowls
Serve the following sundaes in tortillia bowls. To make you will need 1 or more packages of mini-tortillia bakers. Available from Amazon http://www.amazon.com/Nor-Pro-Mini-Tortilla-Baker/dp/B0000VLWXS/ref=sr_1_1/102-5030780-0411344?ie=UTF8&s=home-garden&qid=1183584481&sr=8-1 or Kitchen stores.
To make dessert bowls you will need 6" flour tortillas. Spray the inside of the bowl makers lightly with a pan spray such as Pam. Fit the room temperature tortilla into the bowl maker making sure that the tortilla fits the shape of the pan. I find that the bottom likes to pop up so I place a canning jar in the center. Bake at 350 degrees for 5 minutes. Remove the canning jar and bake off another 5 minutes. Allow bowls to cool for 5 minutes before removing from pans.
For extra-special presentation (and also to keep the bowl from getting too soggy) spread melted chocolate or melted white chocolate on the bottom of the bowl. Drizzle more melted chocolate along the sides & allow to cool & harden before filling with ice cream dessert. You can make these bowls a day in advance and store in an air-tight container. I would suggest a popcorn tin. You can purchase popcorn tins at most 2nd hand stores (Goodwill, etc.) for about 50 cents - $2. If making the bowls in advance I would not coat the bottoms with chocolate until closer to serving time. If you are not planning on coating the bowls with chocolate then a dusting with powdered sugar & cinnamon is very nice.
Note: the directions on the box that come with the tortilla bakers tell you to use 8" tortillas, but I find that size better suited to serving chili or salads. The 6" tortillas make a very nice sized dessert bowl. Also, be sure to use flour tortillas as they are more flextible than the corn tortillas.
FRESH FRUIT SUNDAE
1/2 cup fresh fruit -- such as berries or
pineapple, crushed
1 tablespoon sugar -- or confectioner's
sugar
1 drop pure vanilla extract
2 tablespoons whipped cream -- heaping
2 large scoops vanilla ice cream
1 tablespoon nuts -- crushed
1 maraschino cherry -- up to 2
1 fan shaped wafer
Put the crushed fruit in a shallow dish, sprinkle with the sugar, and set aside for 15 minutes. Lightly fold the vanilla through the whipped cream. When read to serve, put 2 scoops ice cream into the bowl. Add a large spoonful of the crushed fruit.
Pile the whipped cream on top, sprinkle with nuts, top with maraschino cherries, if using, and serve with a fan shaped wafer.
FUDGE SAUCE SUNDAE
2 scoops vanilla ice cream -- very cold
1 tablespoon Pineapple Syrup -- or apricot
1 apricot -- fresh or canned,
sliced (optional)
3 tablespoons whipping cream -- stiffly whipped
2 tablespoons Strawberry Sauce -- cold
2 tablespoons Hot Fudge Sauce -- (up to 3 Tbl)
1 fan-shaped wafer -- (up to 2)
Put the ice cream in a bowl, then add the yellow fruit syrup and sliced apricot, if using. Add the whipped cream, then the strawberry sauce.
Spoon the hot fudge sauce over the top, then serve topped with 1-2 fan shaped ice cream wafers.
Variation:
Hot Caramel Sundae. Place scoops of chocolate, vanilla and caramel ice cream in a glass and pour caramel sauce over the top.
All Chocolate Sundae. Fill the bowl with chocolate ice cream and whipped cream, then top with hot fudge sauce and fan shaped wafers.
STRAWBERRY KIWI ICE CREAM SUNDAE
1 cup strawberry ice cream -- softened, divided (2 scoops)
1/4 cup sliced fresh strawberries divided
1/4 cup peeled chopped kiwi -- divided
3 tablespoons Butterscotch Caramel Fudge Topping Whipped Cream
Fresh whole strawberry
Kiwi slices
Place 2 scoops strawberry ice cream in bottom of a bowl. Top with slices strawberry and kiwi and fudge topping. Top with whipped cream. Garnish with a fresh whole strawberry and a slice of kiwi. Serve immediately. Yield: 1 serving
For more sundae ideas, 3 books you might want to check out of your local library, or oder through the inter-library loan:
SERENDIPITY SUNDAES : ice cream constructions & frozen concoctions / Stephen Bruce ; with Sarah Key ; New York : Universe ; New York : Distributed in the U.S. trade by Random House, 2006.
A MONTH OF SUNDAES / by Michael Turback. New York : Red Rock Press, c2002. Probably my favorite book. Features sundae recipes from famous eateries all over the U.S. plus a wealth of trivia information.
SODA FOUNTAIN CLASSICS : ice cream, sundaes, milkshakes, and more / Elsa Petersen-Schepelern ; London ; New York Ryland Peters & Small, 2000.
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July 01, 2007
I do lots of outdoor recipes, meant for the youth group leaders who are the target audience here. For the carnival, I offer a trio of foil-wrapped recipes suitable for oven, grill or campfire.
At his blog, triticale - the wheat / rye guy, my hubby posted a recipe our son is most likely cooking in the woods this weekend, Emrack's Mashed Potato Casserole.
DHM presents Grilled Hawaiian Burgers posted at The Common Room.
Shawn Lea, who so kindly co-ordinates this carnival, presents Grilled Banana Sundaes at Everything and Nothing.
Lionel presents one that can be grilled or pan fried on the grill, grilled tuna with onion and peppers.
G.P. who is an innkeeper in Montana presents a basic overview of camping concoctions for travel in the great outdoors and of course a couple of outdoor
recipes.
keewee presents Flame broiled turkey wraps. posted at KeeWee's Corner.
Chef Jules presents Spiced Chicken Skewers with Herbed Couscous at Gourmet A Go-Go
Ant presents Five Alarm Jerky posted at The Beef Jerky Blog. You might want to try one of his other recipes if you are going where the alarms can't be answered, but jerky is a handy part of the outdoor diet.
As always, some of the submissions do not fit the theme. Just save them for when you go back inside, or try adapting the casserole recipes for preperation in a Dutch Oven.
Mark30 presents Amazing whole wheat pizza crust recipe posted at Business Blog.
Marsha Hudnall presents Healthy Recipe: Red, White and Blue Rocket Popsicles posted at A Weight Lifted.
Wenchypoo presents In Honor of High Milk Prices posted at Wisdom From Wenchypoo's Mental Wastebasket.
Suzanne presents applesauce bread: stand-mixer & bread oven posted at adventures in daily living.
Dani presents How to Throw a Fabulous $25 Dinner Party posted at Living Behind The Curve.
Linda Martin presents Scalloped Potatoes posted at Country Kitchen Pantry | Herbs, Spices, Recipes, Cooking.
John presents Zucchini Crabmeat Casserole posted at Brown Hound.
Caroline Jeannot presents Dark Chocolate Tart with Maple Coconut Crust « Raw Lifestyle posted at Raw Lifestyle.
Bill presents Totally Awesome Pancakes posted at Pancake Recipes and Crock Pot Sweet Saucy Ribs posted at Slow Cooker Recipes.
From Famous Quotations, we have Chicken and Rice Soup Recipe posted at Chicken Recipes and Erma Bombeck’s Dip posted at Famous Recipes
FitBuff presents How a Digital Scale Analyzes and Calculates Your Body Fat Percentage and 5 Tips to Get Your Kids to Eat Healthy posted at FitBuff.com's Total Mind and Body Fitness Blog.
Julie presents Save Money Making Your Own Baby Food posted at More4kids Baby.
Beno Varghese presents How To Make Your Own Laundry Detergent posted at Beno Varghese dot-com.
Next week's Carnival will be at Everything and Nothing. The theme is Ice Cream Social. Shawn Lea is collecting the best homemade ice cream recipes, toppings for ice cream or recipes using ice cream in any way, shape, form or fashion. Submit your entry by noon on Saturday by email to recipe.carnival@gmail.com. Carnival hosts are always welcome. Send an email to the gmail address above with "host" as the subject.
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June 28, 2007
These can be made on a grill or over a campfire.
CAULIFLOWER POLONAISE
1 head cauliflower -- broken into flowerets
flowerets
1/2 cup salted peanuts
1/2 cup cheddar cheese -- shredded
1/2 cup chicken broth -- well seasoned
Place cauliflower, peanuts, & cheddar cheese onto large square of
heavy-duty foil. Add the chicken broth. Seal foil into packet, place
on grill 6" above gray coals. Grill for 20-25 minutes, turning every 10
minutes.
FRENCH STYLE PEAS
2 packages frozen peas -- (10 oz) unwrapped
1/4 cup butter
4 shredded lettuce leaves
1/2 tsp sugar
salt & pepper -- to taste
Place peas & lettuce on a large square of heavy-duty foil. Top with
remainder of ingredients. Place on grill 8" above gray coals. Grill
for 10-15 minutes, turning packet every 5 minutes.
RUM BANANAS
6 bananas -- firm & peeled
1/3 cup dark brown sugar -- firmly packed
1/4 cup dark rum
1/2 tsp cinnamon
3 TBSP butter
Place bananas on a large square of heavy-duty foil and top with a
mixture of all but the butter. Dot with the butter and seal foil into a
packet. Place 8" above gray coals and grill for 10-15 inches, turning
packet every 5 minutes. Serve hot topped with whipped cream.
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June 16, 2007
BBQ Chicken and Cheddar Foil Packet Dinner
1 lb Chicken breast, boneless
1/4 tsp Salt, table
1/8 tsp Spice, pepper, black
1 ea Onion, green, tops and bulb, fresh, med, 4 1/8" long
1 1/2 cup Cheese, cheddar, mild, shredded
3 Tbs Sauce, barbecue
1 ea Peppers, bell, red, sweet, fresh, med 2 3/4" x 2 1/2"
1 Potato sliced
Cook Time: 37 minutes
Prep Time: 15 minutes
Cook Method: baked
Cook Temperature: 375 F
1. Place a foil sheet, approximately 12x12 inches, on a work surface, one for each serving.
2. Spoon small amount of barbecue sauce in the center of each foil sheet.
3. Place one chicken breast half over barbecue sauce and spread remaining barbecue sauce evenly over top of chicken halves. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.
4. Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble other packets. Place packets on a baking sheet and bake for 35 minutes.
5. Open foil packets with scissors and carefully pull back edges (contents may be very hot).
6. Sprinkle cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.
This can also be done over coals on a campfire or a BBQ grill
SEARCH: Campfire Recipes*Outdoor Lunch Dinner
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Sounds Good To Me
The person who is "it" sits in the middle of the circle and is blindfolded. When the leader points to someone in the circle, that person makes a noise. If "it" guesses right, the person who made the noise is now it. *Keep all noises different*
SEARCH: Small-Group Medium-Group Quiet
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Scavenger Hunt
Equipment: pencils, lists, paper bags
This is a great activity. Make sure to send campers in groups. You might want them holding onto a rope to ensure that they stay together and everyone is participating. Make your hunt challenging. Ask for a mouthful of water, something fuzzy - BE CREATIVE !!!
VARIATION: Things that don't belong in nature, place such things as a banana peel, a sock, a tin can etc.
SEARCH: Moderate-Acivity Middle-School-Age Junior-High-Age High-School-Age Medium-Group Large-Group Small-Group Games-Outdoors
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ADDAMS FAMILY GRACE
Da-da-da-da (snap fingers twice)
Da-da-da-da (snap fingers twice)
Da-da-da-da, da-da-da-da, da-da-da-da (snap fingers twice)
We thank you for this food, Lord
For mom and dad and me, Lord
We thank you for this food, Lord
To get us through the day
Da-da-da-da (snap fingers twice)
Da-da-da-da (snap fingers twice)
Da-da-da-da, da-da-da-da, da-da-da-da (snap fingers twice)
Version 2
Da-da-da-dum (snap, snap)
Da-da-da-dum (snap, snap)
Da-da-da-dum, Da-da-da-dum,
Da-da-da-dum (snap, snap)
We know that God is great
We know that God is good
We know that we should
Thank Him for our food.
Version 3
Da-da-da-dum (snap, snap)
Da-da-da-dum (snap, snap)
Da-da-da-dum, Da-da-da-dum,
Da-da-da-dum (snap, snap)
We thank You, Lord for giving
The things we need for living
Like food and fun and friendship,
We thank You, Lord, today.
SEARCH: SongsInspirational Grace
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Lenas Grocery, which I've written about before (see Lena's 3 Cheese Macaroni), had a sale on artichokes this week, really fresh artichokes for 75 cents each!! I didn't leave any for anyone else, just took the entire basket for myself. My father taught me to make artichokes in a pressure cooker, but several years ago I discovered the microwave method which cuts down considerably on cooking time. The instructions I give below are for 1 artichoke. I generally make several at a time but extend the cooking time. We usually eat artichokes with a simple dip of clarified butter to which a squeeze of lemon juice has been added. My dad usually served artichokes with hollandaise sauce.
ARTICHOKE BASICS
Availability Twelve months a year with peaks in spring and fall.
Spring Select compact, rounded artichokes with a soft green color.
Summer/Fall Select conical, slightly flared buds.
"Winter-kissed" Outside leaves may be bronzed due
to frost. Look for tender green on the inside of petals.
Artichoke stems are perfectly edible: The globe
artichoke plant (called globe for the shape of
the bud) grows 3 to 5 feet tall, producing
edible, slightly nutty-flavored, flower buds
reaching up to six inches in diameter. Once the
flower matures, the artichoke becomes inedible so
the buds are harvested by hand before flowering.
The Jerusalem artichoke (a root vegetable) and
the Chinese or Japanese artichoke are completely
different, unrelated plants.
In warm climates, the artichoke is grown as a
perennial; in cool climates, as an annual. The
small purple Provençal artichoke is the only
variety of over a dozen that can be eaten raw,
since it has an underdeveloped choke.
How to Eat an Artichoke: To eat the cooked
artichoke, simply pull off each leaf and draw the
base of the leaf through your teeth to scrape off
the soft portion, discarding the rest of the leaf.
Native to the Mediterranean region, the artichoke
is the edible flower bud of a thistle-like plant
in the sunflower family. It is eaten as a vegetable.
Its botanical name, Cynara scolymus, derives from
the Latin canina meaning canine and the Greek
skolymos meaning thistle. Its English name comes
from the Arabic al-khurshuf also meaning thistle,
which became articiocco in Italian, and ultimately artichoke.
Although mankind has been eating artichokes for
more than 3000 years, the fall of Rome plunged
the artichoke into obscurity until its revival in Italy the
mid-15th century.
Catherine de Médici, who was married to King
Henry II of France at the tender young age of 14,
is credited with bringing the artichoke from her
native Italy to France, where its success was instant.
The artichoke quickly made its way to Britain and
as a result, the term artichoke first appeared in
written English records in the 15th century. It
made its way to America via French and Italian explorers.
Now California produces 100 percent of the U.S.
commercial artichoke crop, rivaled in popularity only
in France and Italy.
One plant can produce up to 30 chokes of different sizes.
Artichoke Storage: Fresh artichokes may be
stored unwashed in a plastic bag in the
refrigerator for up to one week. However, since
you don't know how long they've already been on
your grocer's shelves, it's best to use fresh
artichokes on the day of purchase. Cooked
leftovers can be refrigerated up to four days.
Artichoke hearts are also available canned and
frozen for time-challenged cooks.
Artichokes must be cooked before freezing. If you
freeze them raw, they will turn brown as well as
suffer in taste and texture. To freeze whole
cooked artichokes for later use, drain
completely, wrap tightly in foil and pack in
plastic freezer bags or other airtight container
for 6 to 8 months at 0 degrees F.
Artichoke Lore: According to Elizabethan
folklore, the artichoke was created when a
beautiful woman angered the gods and was turned into a thistle.
Ancient physicians prescribed artichokes to
enhance the flailing libidos of men and as a
remedy for a variety of physical ailments.
Roman scholar and naturalist Pliny noted the
artichoke was more esteemed and valuable than any
other garden herb at one time in ancient Rome.
German poet Goethe was apparently not so enamored
of artichokes. As he said in his book Travels
Through Italy, "the peasants eat thistles." He
apparently did not much care for artichokes.
In Castroville, California, the artichoke capital
of the USA, silver screen siren Marilyn Monroe
was named the first Artichoke Queen while on a
publicity tour in the Salinas Valley and central California
in 1948.
Artichokes and Health: Artichokes are low in
calories, with only 60 calories for one medium
cooked globe. They are naturally fat-free.
The artichoke is a natural diuretic, a digestive
aid, and provides nutrition to health-promoting
bacteria in the intestinal tract.
Some studies suggest that fresh artichokes help
control blood-sugars in diabetics and lower
cholesterol levels thus warding off arteriosclerosis.
Although artichokes have a high amount of natural
sodium, they are still lower than most processed
foods, and are also good sources of fiber, potassium and magnesium.
COOKING ARTICHOKES: BASIC PREPARATION
BOIL
Stand prepared artichoke in deep saucepan or
pot with 3 inches boiling water. (If desired,
oil, lemon juice and seasonings can be added to
cooking water.) Cover and boil gently 25 to 40
minutes, depending on size, or until petal near
the center pulls out easily. Stand artichoke upside down on a rack to drain,
STEAM
Place prepared artichoke on a rack above an
inch or two of boiling water. Cover and steam 25
to 45 minutes, depending on size, or until a
petal near the center pulls out easily.
MICROWAVE (700 watt oven)
For one: Set one medium sized prepared
artichoke upside down in a small glass bowl (a 2
cup measure will do) with ¼ cup water, ½ teaspoon
each lemon juice and oil. Cover with plastic
wrap. Cook on high 6 to 7 minutes. Let stand covered 5 minutes after cooking.
STEAM - BOIL - MICROWAVE
1. Wash artichokes under cold running water.
2. Pull off lower petals which are small or discolored.
3. Cut stems close to base. ( Use stainless knives to prevent discoloration. )
4. Cut off top quarter and tips of petals, if
desired. ( Generally, some people like the look
of clipped petals, but it really isn't necessary
to remove the thorns. They soften with cooking and pose no threat to diners. )
5. Plunge into acidified water to preserve color.
( One tablespoon vinegar or lemon juice per quart of water. )
6. Optional: The trimmed artichoke stems are
edible. Cut brown end about 1/2-inch. Peel
fibrous outer layer to reach tender green of
stem. Stem may be steamed whole with the
artichoke. Cut into rounds or julienne for salads or pastas.
STUFFED ARTICHOKE, UNCOOKED
7. Follow steps 1 through 6. Give cut side a
"rap" on the counter top. Gently spread petals until central cone is reached.
8. Pull out central purple or thorny center leaves.
9. With a spoon, scrape out any remaining purple and fuzz.
10. Stuff center and outer petals with mixture prior to cooking.
STUFFED ARTICHOKE, COOKED
11. Gently spread leaves until center cone is reached. Pull out.
12. With a spoon, scrape out any purple-tipped leaves and fuzz.
13. Stuff center cavity with favorite mixture.
(COMPLETELY EDIBLE) BABY ARTICHOKES
While the tiniest of artichokes can be steamed
whole and eaten like the larger sizes, the
versatility of the "babies" shine when they are
prepped to be completely edible.
14. Bend back outer petals, snapping them off at the base.
15. Continue snapping off petals until the leaves
are half green (at the top) and half yellow.
16. Using a stainless steel knife, to minimize
discoloration, cut the top cone of the leaves at
the point where the yellow meets the green. (Green is fibrous.)
17. Cut the stem level with the base and trim any
remaining green from the base of the artichoke.
(Just like peeling the skin from an apple.)
18. Plunge into acidified water.
19. Steam whole; for stir-fry or sauté, cut in
half or quarter horizontally. If there are purple
or pink leaves, cut them out. (Those leaves will
be tough.) If the interior is white, the entire
artichoke is edible. Place in acidulated water to
minimize browning while prepping.
ARTICHOKE COOKING TIPS:
Although baking, boiling and steaming are the
most popular cooking methods for the basic
stand-alone artichoke, it can be used to enhance
many dishes as you will see in the featured artichoke recipes.
Most people are content to eat cooked artichoke
virtually unadorned, perhaps seasoned with some
garlic and olive oil with a clarified butter dip.
Use a stainless steel knife to trim the artichoke
and avoid iron or aluminum cooking pots to which can cause discoloration.
A light spray of lemon juice will prevent
darkening of trimmed artichokes awaiting preparation.
Pressure-cooking is a quick and easy way to
prepare artichokes. Artichokes are fully cooked
when a bottom leaf can easily be pulled from the base.
Raw hearts should be cooked in acidulated (lemon juice or vinegar) water.
Don't throw away the stems. Peel them and cook
along with the artichokes. Eat hot or chill and
slice into salads or pasta dishes.
CREAMY THAI DIP (for artichokes)
1/3 cup creamy peanut butter
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground ginger
Combine all ingredients; mix well. Makes 3/4 cup.
Variation: For "Oriental Dip," omit peanut butter.
Makes 3/4 cup
HOLLANDAISE SAUCE
2 large egg yolks
2 teaspoons tarragon vinegar
2 tablespoons light cream
Salt, cayenne pepper
1/4 pound sweet butter, frozen and cut into 8 pieces
2 drops lemon juice
Put egg yolks in glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream. Season with salt and a little cayenne.
Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream. It is important that the water should not boil; add cold water if it gets too hot.
Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed. When all the butter is absorbed, add lemon juice. To hold, stand bowl in a pan of lukewarm water, cover top with foil.
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