1 29 oz. can pumpkin
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 eggs
1 can evaporated milk
1 cup butter, melted
1 box yellow cake mix
1 cup chopped pecans
Grease a 9X13 inch cake pan. Mix pumpkin, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk. Pour into greased pan. Sprinkle unmixed cake mix over pumpkin, drizzle evenly with melted butter. Sprinkle pecans on top, if desired.
Bake in a 350 degree oven for 1 hour. Turn oven off and let pumpkin crunch sit in cooling oven with the door ajar for 20 minutes.Remove. Best served cold with a dollop of whipped cream
Yield: 12-15 servings
Wednesday, November 10, 2010
Potluck Apple Pie
Crust:
2 1/4 cups flour, divided
1/4 cup water
dash salt
1 cup butter
Combine 1/4 cup flour and water until smooth. In a separate bowl, combine remaining flour and salt. Cut in butter until mixture resembles coarse crumbs. Add reserved flour mixture and knead gently until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 15X10X1 inch baking sheet.
Filling:
1/2 cup maple syrup, divided
3 lbs. tart apples (8-9 medium)
peeled and thinly sliced
1 1/4 cups sugar
1/4 cup lemon juice
2 tsp. cinnamon
1 tsp. vanilla extract
Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine sugar, lemon juice, cinnamon, vanilla, and remaining syrup; drizzle over apples.
Topping:
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
Combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
Bake at 350 degrees F for 1 hour until apples are tender.
Yield 18-24 servings
2 1/4 cups flour, divided
1/4 cup water
dash salt
1 cup butter
Combine 1/4 cup flour and water until smooth. In a separate bowl, combine remaining flour and salt. Cut in butter until mixture resembles coarse crumbs. Add reserved flour mixture and knead gently until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 15X10X1 inch baking sheet.
Filling:
1/2 cup maple syrup, divided
3 lbs. tart apples (8-9 medium)
peeled and thinly sliced
1 1/4 cups sugar
1/4 cup lemon juice
2 tsp. cinnamon
1 tsp. vanilla extract
Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine sugar, lemon juice, cinnamon, vanilla, and remaining syrup; drizzle over apples.
Topping:
1 cup flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
Combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
Bake at 350 degrees F for 1 hour until apples are tender.
Yield 18-24 servings
Friday, October 15, 2010
Tandy Cake
This recipe is from the CSC (Christian Servicemen's Center, Guam) cookbook that my mother-in-law put together; the focus of the Center has changed, but the recipes live on.
4 eggs
2 cups sugar
2 cups flour
1 teaspoon vanilla
1 cup milk, heated
2 tablespoons butter
1 (12 oz) jar creamy peanut butter
6 milk chocolate bars (such as Hersheys)
Beat together eggs and sugar. Add flour, vanilla, milk, and butter. Pour into greased 15X10X1 inch pan. Bake at 350 degrees for 20 minutes. While hot, spread with peanut butter. Lay chocolate bars on top to form a soft chocolaty frosting- do not spread. Cool completely, preferably overnight. Cut into bars. Yield, 18-20 servings.
4 eggs
2 cups sugar
2 cups flour
1 teaspoon vanilla
1 cup milk, heated
2 tablespoons butter
1 (12 oz) jar creamy peanut butter
6 milk chocolate bars (such as Hersheys)
Beat together eggs and sugar. Add flour, vanilla, milk, and butter. Pour into greased 15X10X1 inch pan. Bake at 350 degrees for 20 minutes. While hot, spread with peanut butter. Lay chocolate bars on top to form a soft chocolaty frosting- do not spread. Cool completely, preferably overnight. Cut into bars. Yield, 18-20 servings.
Wednesday, October 13, 2010
Ultimate Lemon Bar
This recipe comes from Rose's Christmas Cookies
Shortbread Base
* 10 tablespoons unsalted butter (cold)
* 2 tablespoons powdered sugar
* 2 tablespoons granulated sugar
* 1 1/4 cups bleached all-purpose flour (dip and sweep method)
Lemon Curd Topping
* 4 large egg yolks
* 3/4 cup sugar
* 3 fluid ounces lemon juice, freshly squeezed (about 2 1/2 large lemons)
* 4 tablespoons unsalted butter (softened)
* Pinch of salt
* 2 teaspoons lemon zest (finely grated)
* 2 tablespoons powdered sugar for dusting
EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
To make the crust:
Food Processor Method
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.
Electric Mixer Method or by Hand
In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.
For Both Methods
Preheat oven to 325°F.
Pat the dough into the prepared pan. Use a fork to prick the dough all over.
Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
While the shortbread is baking, prepare the Lemon Curd Topping.
LEMON CURD TOPPING
Have a strainer, suspended over a bowl, ready near the range.
In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.
Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.
Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.
The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.
Keeps:
3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
TIPS:
• If each lemon is heated about 10 seconds in a microwave oven on high power and rolled around while pressing on it lightly, it will release a significantly greater quantity of juice.
• An aluminum pan should not be used to prepare the lemon curd because it will react with the egg yolks, turning them chartreuse.
• Sugar raises the coagulation point of the egg yolk. It also protects it from premature coagulation during the addition of the lemon juice. If the juice were added directly to the unprotected yolk, the yolk would partially coagulate and, when strained, a large percentage of it would be left behind in the strainer. Be sure to mix the sugar well with the egg yolks before adding the juice.
Shortbread Base
* 10 tablespoons unsalted butter (cold)
* 2 tablespoons powdered sugar
* 2 tablespoons granulated sugar
* 1 1/4 cups bleached all-purpose flour (dip and sweep method)
Lemon Curd Topping
* 4 large egg yolks
* 3/4 cup sugar
* 3 fluid ounces lemon juice, freshly squeezed (about 2 1/2 large lemons)
* 4 tablespoons unsalted butter (softened)
* Pinch of salt
* 2 teaspoons lemon zest (finely grated)
* 2 tablespoons powdered sugar for dusting
EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.
To make the crust:
Food Processor Method
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.
Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.
Electric Mixer Method or by Hand
In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.
For Both Methods
Preheat oven to 325°F.
Pat the dough into the prepared pan. Use a fork to prick the dough all over.
Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).
While the shortbread is baking, prepare the Lemon Curd Topping.
LEMON CURD TOPPING
Have a strainer, suspended over a bowl, ready near the range.
In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)
When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.
When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.
Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.
Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.
The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.
Keeps:
3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.
TIPS:
• If each lemon is heated about 10 seconds in a microwave oven on high power and rolled around while pressing on it lightly, it will release a significantly greater quantity of juice.
• An aluminum pan should not be used to prepare the lemon curd because it will react with the egg yolks, turning them chartreuse.
• Sugar raises the coagulation point of the egg yolk. It also protects it from premature coagulation during the addition of the lemon juice. If the juice were added directly to the unprotected yolk, the yolk would partially coagulate and, when strained, a large percentage of it would be left behind in the strainer. Be sure to mix the sugar well with the egg yolks before adding the juice.
Chewy Butterscotch Brownies
2 1/2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter (softened)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 eggs
2 2/3 cups (11 oz package) butterscotch chips (divided)
Preheat oven to 350
Combine flour, baking powder, & salt. Beat butter, sugar & vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of butterscotch chips. Spread batter into un-greased 9x13 inch baking pan. Sprinkle with remaining chips
Bake for 30-40 minutes. cool in pan on wire rack.
this recipe adapted from Old Fashioned Cookies. Recipe book.
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter (softened)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 eggs
2 2/3 cups (11 oz package) butterscotch chips (divided)
Preheat oven to 350
Combine flour, baking powder, & salt. Beat butter, sugar & vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of butterscotch chips. Spread batter into un-greased 9x13 inch baking pan. Sprinkle with remaining chips
Bake for 30-40 minutes. cool in pan on wire rack.
this recipe adapted from Old Fashioned Cookies. Recipe book.
Thursday, September 30, 2010
Sora's Pastrami Sandwiches
This recipe is from Sora:
1 loaf French bread
1/2 cup honey mustard dressing
2 Tbls. mayonnaise
8 oz. (1/2 lb.) Deli Pastrami
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/4 medium onion, sliced
2 tbls. olive oil
2 tsp. honey (optional)
4-6 slices cheese of your choice - (Swiss, Cheddar, Provolone...)
Slice French bread in half lengthwise. Whisk honey mustard and mayonnaise together. Spread insides of the French bread with the honey mustard mixture; place meat on one side and cheese on the other.
Saute sliced peppers and onions in olive oil over medium high heat until peppers are softened and onion is translucent. Drizzle with 2 tsp. honey if desired and stir to combined. Cool vegetables slightly. Spread sauteed vegetables over cheese then cover with meat side of the French loaf. Slice into 6 or 8 pieces depending on the length of the loaf.
Makes 6-8 sandwiches.
1 loaf French bread
1/2 cup honey mustard dressing
2 Tbls. mayonnaise
8 oz. (1/2 lb.) Deli Pastrami
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/4 medium onion, sliced
2 tbls. olive oil
2 tsp. honey (optional)
4-6 slices cheese of your choice - (Swiss, Cheddar, Provolone...)
Slice French bread in half lengthwise. Whisk honey mustard and mayonnaise together. Spread insides of the French bread with the honey mustard mixture; place meat on one side and cheese on the other.
Saute sliced peppers and onions in olive oil over medium high heat until peppers are softened and onion is translucent. Drizzle with 2 tsp. honey if desired and stir to combined. Cool vegetables slightly. Spread sauteed vegetables over cheese then cover with meat side of the French loaf. Slice into 6 or 8 pieces depending on the length of the loaf.
Makes 6-8 sandwiches.
Apple Cobbler
--> 6-8 cups cored and sliced apples
1 cup raisins (optional)
1 ½ cups chopped walnuts, divided (optional)
½ cup flour
½ cup sugar (optional)
2 Tbls. Cinnamon
½ cup apple or orange juice
2 Tbls. lemon juice
½ cup syrup
1 box yellow cake mix, un-mixed
1 cup butter, melted
Place apples in a bowl, add raisins and 1 cup walnuts, if using. Sprinkle with flour, sugar and cinnamon. Mix well. Whisk juices and syrup together, pour over apples and blend well. Pour apple mixture into a greased 3-quart casserole or 9X13 inch pan. Sprinkle cake mix powder evenly over apples, covering completely. Drizzle evenly with melted butter, sprinkle with remaining ½ cup chopped walnuts.
Bake at 325 degrees for one and one-half hours. Turn off oven. Leave cobbler in the cooling oven for at least 30 minutes before serving.
Serve with whipped cream recipe below. (you could use cool whip or canned whipped cream, but this is so much better...)
Whipped Cream
1 quart heavy whipping cream
¼ cup honey
Place whipping cream in a metal bowl, put bowl in the freezer along with whisk attachment for your mixer for 20 minutes. Remove from freezer and whip cream on medium high until it begins to thicken. Turn mixer up to high speed and whip until stiff peaks form when you lift the whisk (after turning off the mixer of course). Return speed to medium high and gradually add the honey; be careful not to whip too long or you will get butter!
Friday, April 9, 2010
Egg Salad Sandwiches
12 eggs
4 oz. cream cheese
1/4 cup mayonnaise
2 Tbls. prepared mustard
Dash paprika
2 tsp. horseradish (or substitute with 2 tbls. sweet relish for a sweeter egg-salad)
Dash pepper
Place eggs in a medium saucepan, cover with water. Place over high and heat and bring to a rapid boil. Boil for 3 minutes. Turn off heat and allow eggs to sit in the hot water for 20 minutes. Remove eggs from the water and place in a shallow bowl. Cover with water and ice to stop the cooking process and to cool.
When eggs are cool, crack and rinse to remove any small shells remaining on the egg white. Place in a large bowl. Use a potato masher or a pastry blender to break eggs into small pieces. Add cream cheese and mix well. Blend in mayonnaise, 2 tablespoons at a time until egg salad is of desired consistency - spreadable but not soupy. Add mustard, paprika, and horseradish (or relish) and desired amount of pepper. Mix well.
Serve on slices of bread or hamburger buns.
4 oz. cream cheese
1/4 cup mayonnaise
2 Tbls. prepared mustard
Dash paprika
2 tsp. horseradish (or substitute with 2 tbls. sweet relish for a sweeter egg-salad)
Dash pepper
Place eggs in a medium saucepan, cover with water. Place over high and heat and bring to a rapid boil. Boil for 3 minutes. Turn off heat and allow eggs to sit in the hot water for 20 minutes. Remove eggs from the water and place in a shallow bowl. Cover with water and ice to stop the cooking process and to cool.
When eggs are cool, crack and rinse to remove any small shells remaining on the egg white. Place in a large bowl. Use a potato masher or a pastry blender to break eggs into small pieces. Add cream cheese and mix well. Blend in mayonnaise, 2 tablespoons at a time until egg salad is of desired consistency - spreadable but not soupy. Add mustard, paprika, and horseradish (or relish) and desired amount of pepper. Mix well.
Serve on slices of bread or hamburger buns.
Salmon Dill Croissants
1 - 16 oz. can pink or red Salmon, drained
4 oz. cream cheese
1/2 cup mayonnaise, divided
2 Tbls. dill weed
2 tsp. lemon juice
2 tsp. horseradish
Shredded carrots
Alfalfa sprouts
8 large croissants, split
Place drained salmon in a bowl. Add cream cheese and 1/4 cup mayonnaise. Mix with a mixer until smooth. Add dill, horseradish, and lemon juice. Mix well.
Spread remaining mayonnaise on the insides of split croissants. Place 1/8 salmon mixture on the bottom of each croissant. Top with shredded carrots, alfalfa sprouts and top of croissant.
4 oz. cream cheese
1/2 cup mayonnaise, divided
2 Tbls. dill weed
2 tsp. lemon juice
2 tsp. horseradish
Shredded carrots
Alfalfa sprouts
8 large croissants, split
Place drained salmon in a bowl. Add cream cheese and 1/4 cup mayonnaise. Mix with a mixer until smooth. Add dill, horseradish, and lemon juice. Mix well.
Spread remaining mayonnaise on the insides of split croissants. Place 1/8 salmon mixture on the bottom of each croissant. Top with shredded carrots, alfalfa sprouts and top of croissant.
Sweet and Sour Chicken
This isn't from WNFD, but makes a yummy family meal.
Rice:
3 cups brown rice
2 T. turmeric
4 1/2 cups water
Place all ingredients in a rice cooker or heavy pot. Cook according to package directions.
Chicken:
2.5 lbs boneless, skinless chicken thighs or breasts, cubed, uncooked
2 T. lemon juice
2 T. white wine vinegar
2 T. soy sauce
Dash black pepper
Place chicken in a heavy pot with a lid. Pour lemon juice, vinegar, and soy sauce over meat, sprinkle with desired amount of black pepper. Cook, covered, over low heat for 1-2 hours until chicken is cooked through and juices run clear, add 1/4 to 1/2 cup water if the pot seems too dry. (this is how I always cook chicken for recipes that call for cubed, cooked chicken, except without the soy sauce). Remove chicken from the pan and set aside. Strain the stock left in the pan through a strainer to remove any pieces of fat or chunks; reserve the stock.
Fruit & Vegetables:
2 Tbls. olive oil
1 small onion, chopped
1 lb. carrots, peeled, sliced diagonally
1/4 cup reserved stock from the chicken
2 small bell peppers, seeded, cut into 1-inch chunks (use any combination of bell peppers)
15 oz. can pineapple chunks or tidbits, drained, reserve juice
Heat the olive oil in a large skillet or wok over medium heat. Add onion and saute until translucent. Add carrots and 1/4 cup reserved chicken stock. Cover and cook for 10-15 minutes until carrots are tender, top with bell peppers and cover. Cook an additional 5-10 minutes. Turn off heat. Add pineapple and cooked chicken pieces. Let sit while preparing the sauce.
Sweet and Sour Sauce:
Remainder of reserved chicken stock from cooking the chicken
Reserved pineapple juice
Water to make 2 cups
3 Tbls. cornstarch
3 Tbls. vinegar
1/4 cup brown sugar
2 drops each red and yellow food coloring, optional
Place remainder of reserved chicken stock and drained pineapple juice in a large liquid measure. Add enough water to make 2 cups worth of liquid. Add cornstarch, vinegar, and sugar. Whisk until smooth. Pour into a medium saucepan and cook, continuing to whisk, over medium heat until sauce is thick and bubbly. Add 2 drops each red and yellow food coloring, if desired, to make sauce a nice orange color.
To serve: Place chicken and vegetables in a serving bowl, top with sauce. Serve over rice.
Rice:
3 cups brown rice
2 T. turmeric
4 1/2 cups water
Place all ingredients in a rice cooker or heavy pot. Cook according to package directions.
Chicken:
2.5 lbs boneless, skinless chicken thighs or breasts, cubed, uncooked
2 T. lemon juice
2 T. white wine vinegar
2 T. soy sauce
Dash black pepper
Place chicken in a heavy pot with a lid. Pour lemon juice, vinegar, and soy sauce over meat, sprinkle with desired amount of black pepper. Cook, covered, over low heat for 1-2 hours until chicken is cooked through and juices run clear, add 1/4 to 1/2 cup water if the pot seems too dry. (this is how I always cook chicken for recipes that call for cubed, cooked chicken, except without the soy sauce). Remove chicken from the pan and set aside. Strain the stock left in the pan through a strainer to remove any pieces of fat or chunks; reserve the stock.
Fruit & Vegetables:
2 Tbls. olive oil
1 small onion, chopped
1 lb. carrots, peeled, sliced diagonally
1/4 cup reserved stock from the chicken
2 small bell peppers, seeded, cut into 1-inch chunks (use any combination of bell peppers)
15 oz. can pineapple chunks or tidbits, drained, reserve juice
Heat the olive oil in a large skillet or wok over medium heat. Add onion and saute until translucent. Add carrots and 1/4 cup reserved chicken stock. Cover and cook for 10-15 minutes until carrots are tender, top with bell peppers and cover. Cook an additional 5-10 minutes. Turn off heat. Add pineapple and cooked chicken pieces. Let sit while preparing the sauce.
Sweet and Sour Sauce:
Remainder of reserved chicken stock from cooking the chicken
Reserved pineapple juice
Water to make 2 cups
3 Tbls. cornstarch
3 Tbls. vinegar
1/4 cup brown sugar
2 drops each red and yellow food coloring, optional
Place remainder of reserved chicken stock and drained pineapple juice in a large liquid measure. Add enough water to make 2 cups worth of liquid. Add cornstarch, vinegar, and sugar. Whisk until smooth. Pour into a medium saucepan and cook, continuing to whisk, over medium heat until sauce is thick and bubbly. Add 2 drops each red and yellow food coloring, if desired, to make sauce a nice orange color.
To serve: Place chicken and vegetables in a serving bowl, top with sauce. Serve over rice.
Tuesday, March 30, 2010
Greek Pasta Salad
I box Rotini pasta
I red pepper, diced
1 can black olives, coarsely chopped
! 8 oz. pkg. feta cheese, crumbled
1 small red onion, diced, optional
1 8 oz. pkg. pepperoni, optional
1 jar, 16 oz. Italian dressing
Cook pasta according to package directions for the least amount of time shown (al dente). Drain and cool. Stir in red pepper, black olives, feta cheese, and red onion and pepperoni if using. Pour entire bottle of Italian dressing over pasta. Mix gently until combined. Cover and refrigerate for 1-4 hours. Mix gently again before serving.
I red pepper, diced
1 can black olives, coarsely chopped
! 8 oz. pkg. feta cheese, crumbled
1 small red onion, diced, optional
1 8 oz. pkg. pepperoni, optional
1 jar, 16 oz. Italian dressing
Cook pasta according to package directions for the least amount of time shown (al dente). Drain and cool. Stir in red pepper, black olives, feta cheese, and red onion and pepperoni if using. Pour entire bottle of Italian dressing over pasta. Mix gently until combined. Cover and refrigerate for 1-4 hours. Mix gently again before serving.
Stromboli
Pizza Dough:
1 cup warm water
1 pkg. active, dry yeast
3 cups flour, divided
1 tsp. salt
2 Tbls. olive oil
Dissolve yeast in warm water. Let sit until foamy, about 10 minutes. Stir in 1 cup flour, salt, and oil until smooth. Mix in as much remaining flour as you can to form a soft dough. Turn dough out onto a floured surface, knead in remaining flour until a soft, elastic dough forms. Let sit in a clean, greased bowl in a warm place until doubled in size, about 45 minutes.
Filling:
1/2 cup spaghetti sauce
1 pkg. pepperoni slices
1 lb. shredded mozzarella cheese
Roll dough on a floured surface into a rectangle approximately 15 X 10 inches. Spread with spaghetti sauce. top with pepperoni and mozzarella. Roll dough from short side, jelly roll-style; pinch seam to seal.
Place on a greased cookie sheet (dusted with cornmeal if desired), seam side down. Curve if necessary to fit on the pan, and fold ends underneath. Score top of dough diagonally every 2 inches (being careful not to slice through to the filling) . Let sit for 15-20 minutes.
Bake for 25-30 minutes at 400 degrees F until top is golden brown and loaf sounds hollow when thumped.
Serve warm with our delicious and easy Greek Pasta Salad.
1 cup warm water
1 pkg. active, dry yeast
3 cups flour, divided
1 tsp. salt
2 Tbls. olive oil
Dissolve yeast in warm water. Let sit until foamy, about 10 minutes. Stir in 1 cup flour, salt, and oil until smooth. Mix in as much remaining flour as you can to form a soft dough. Turn dough out onto a floured surface, knead in remaining flour until a soft, elastic dough forms. Let sit in a clean, greased bowl in a warm place until doubled in size, about 45 minutes.
Filling:
1/2 cup spaghetti sauce
1 pkg. pepperoni slices
1 lb. shredded mozzarella cheese
Roll dough on a floured surface into a rectangle approximately 15 X 10 inches. Spread with spaghetti sauce. top with pepperoni and mozzarella. Roll dough from short side, jelly roll-style; pinch seam to seal.
Place on a greased cookie sheet (dusted with cornmeal if desired), seam side down. Curve if necessary to fit on the pan, and fold ends underneath. Score top of dough diagonally every 2 inches (being careful not to slice through to the filling) . Let sit for 15-20 minutes.
Bake for 25-30 minutes at 400 degrees F until top is golden brown and loaf sounds hollow when thumped.
Serve warm with our delicious and easy Greek Pasta Salad.
Friday, March 26, 2010
Curried Shrimp Wraps
(original recipe from www.alanskitchen.com)
Ingredients
2 Tbls. olive oil
1 lb. medium, peeled, deveined shrimp
1/2 tsp. curry Powder
1 clove garlic, minced
1/2 tsp. salt
1 cup sugar snap peas
2 diced green onions
1 Tbls. lime juice
6 gordita style tortillas or soft flatbreads
Directions
Heat oil in a 10-inch skillet over medium-high heat. Stir in the shrimp, curry powder, garlic and salt. Cook, stirring frequently until the shrimp are pink and cooked through. Stir in green onions, sugar snap peas, and lime juice. Cook 1-2 minutes longer. Spoon warm ixture into tortillas or flatbreads, roll up and serve.
Ingredients
2 Tbls. olive oil
1 lb. medium, peeled, deveined shrimp
1/2 tsp. curry Powder
1 clove garlic, minced
1/2 tsp. salt
1 cup sugar snap peas
2 diced green onions
1 Tbls. lime juice
6 gordita style tortillas or soft flatbreads
Directions
Heat oil in a 10-inch skillet over medium-high heat. Stir in the shrimp, curry powder, garlic and salt. Cook, stirring frequently until the shrimp are pink and cooked through. Stir in green onions, sugar snap peas, and lime juice. Cook 1-2 minutes longer. Spoon warm ixture into tortillas or flatbreads, roll up and serve.
Thursday, March 25, 2010
Chicken Salad
We've made two different kinds of chicken salad. We served one on split croissants and the other on hoagie rolls. Both are good with a thin layer of mayo and some greens. Either can also be served as a wrap.
Chicken Salad Recipe 1:
(original recipe from http://www.alanskitchen.com/)
Ingredients:
7.5 lbs cooked chicken beast, cubed
6 stalks celery, diced
1 bunch green onion, diced
6 hard-cooked eggs, peeled
2 cups mayonnaise
1 tbls. oregano
1 tsp. salt
2 tsp. pepper
4 dz. hoagie rolls
2 cartons alfalfa sprouts
Use a food processor to coarsely chop chicken, celery, onion, and egg. Placed chopped ingredients in a large bowl. Mix mayonnaise, oregano, salt and pepper until smooth. Stir into chicken mixture. Chicken salad should be of spreading consistency but not too thin.
Split Hoagie rolls and spread lightly with mayonnaise. Place 2 medium-sized ice-cream scoops of chicken salad between each roll, sprinkle with about 2 Tbls. alfalfa sprouts. Press lightly and serve whole or cut in half.
Fills about 4 dozen hoagie rolls, or burrito style tortillas.
Chicken Salad Recipe 2
(original recipe from http://www.real-restaurant-recipes.com/)
Ingredients:
7.5 lbs. pounds cooked chicken breasts or a combination of white and dark chicken meat
6 stalks thinly sliced celery
3 cups dried cranberries
2 cups slivered almonds, toasted (optional)
Romaine or leaf lettuce leaves
Ingredients for Dressing:
1 quart whipping cream, whipped softly
2 cups mayonnaise
salt and black pepper to taste
Directions:
Coarsely chop cooked chicken, celery, cranberries and almonds in batches in the bowl of a food processor. Place chopped ingredients in a large bowl.
Whip cream just until soft peaks form. Slowly blend in the mayonnaise, salt and coarse black pepper
Toss the chicken mixture with the dressing using enough to moisten well
Spread a thin layer of mayonnaise on the insides of a split croissant. Place 1/4 to 1/2 cup chicken salad mixture on bottom half of croissant. Top with lettuce leaf and top of croissant.
Makes 5-6 dozen medium croissant sandwiches.
Chicken Salad Recipe 1:
(original recipe from http://www.alanskitchen.com/)
Ingredients:
7.5 lbs cooked chicken beast, cubed
6 stalks celery, diced
1 bunch green onion, diced
6 hard-cooked eggs, peeled
2 cups mayonnaise
1 tbls. oregano
1 tsp. salt
2 tsp. pepper
4 dz. hoagie rolls
2 cartons alfalfa sprouts
Use a food processor to coarsely chop chicken, celery, onion, and egg. Placed chopped ingredients in a large bowl. Mix mayonnaise, oregano, salt and pepper until smooth. Stir into chicken mixture. Chicken salad should be of spreading consistency but not too thin.
Split Hoagie rolls and spread lightly with mayonnaise. Place 2 medium-sized ice-cream scoops of chicken salad between each roll, sprinkle with about 2 Tbls. alfalfa sprouts. Press lightly and serve whole or cut in half.
Fills about 4 dozen hoagie rolls, or burrito style tortillas.
Chicken Salad Recipe 2
(original recipe from http://www.real-restaurant-recipes.com/)
Ingredients:
7.5 lbs. pounds cooked chicken breasts or a combination of white and dark chicken meat
6 stalks thinly sliced celery
3 cups dried cranberries
2 cups slivered almonds, toasted (optional)
Romaine or leaf lettuce leaves
Ingredients for Dressing:
1 quart whipping cream, whipped softly
2 cups mayonnaise
salt and black pepper to taste
Directions:
Coarsely chop cooked chicken, celery, cranberries and almonds in batches in the bowl of a food processor. Place chopped ingredients in a large bowl.
Whip cream just until soft peaks form. Slowly blend in the mayonnaise, salt and coarse black pepper
Toss the chicken mixture with the dressing using enough to moisten well
Spread a thin layer of mayonnaise on the insides of a split croissant. Place 1/4 to 1/2 cup chicken salad mixture on bottom half of croissant. Top with lettuce leaf and top of croissant.
Makes 5-6 dozen medium croissant sandwiches.
The Perfect Quesadilla
Cheese quesadillas, grilled cheese sandwiches or the standard PBJ are regular kid-choice items on the WNFD menu.
To make an easy, cheesy quesadilla, simply shred the desired amount of cheese, 1-2 oz. cheese per large tortilla. Spread the shredded cheese over one half of a tortilla. Fold tortilla in half. Grill on a hot, dry griddle for 2-3 minutes, flip and grill the other side for 1-2 minutes longer.
Cool slightly before serving.
We use Tillamook or Western Family cheddar cheese -whichever is on sale that week. Other good cheeses to mix in or use alone are: monterey jack, colby jack, swiss, or mozzerella.
To make an easy, cheesy quesadilla, simply shred the desired amount of cheese, 1-2 oz. cheese per large tortilla. Spread the shredded cheese over one half of a tortilla. Fold tortilla in half. Grill on a hot, dry griddle for 2-3 minutes, flip and grill the other side for 1-2 minutes longer.
Cool slightly before serving.
We use Tillamook or Western Family cheddar cheese -whichever is on sale that week. Other good cheeses to mix in or use alone are: monterey jack, colby jack, swiss, or mozzerella.
Fruity Tuna Wraps
Ingredients
1/2 - cup chopped apple
1 - can (8-ounce) crushed pineapple, well-drained
1 - can (6-ounce) white tuna in water, drained
2 - ounces (1/2 cup) Cheddar Cheese, shredded
2 - Tablespoons sliced almonds
2 - Tablespoons mayonnaise
4 - Tortilla wraps
4 - lettuce leaves
Directions
In a medium bowl, add apple, pineapple, tuna, cheese, almonds, and mayonnaise. Lightly mix.
To make each wrap, line a tortilla with a leaf of lettuce. Spread 1/4 tuna mixture down the middle of the leaf. Fold in sides and roll up burrito style.
1/2 - cup chopped apple
1 - can (8-ounce) crushed pineapple, well-drained
1 - can (6-ounce) white tuna in water, drained
2 - ounces (1/2 cup) Cheddar Cheese, shredded
2 - Tablespoons sliced almonds
2 - Tablespoons mayonnaise
4 - Tortilla wraps
4 - lettuce leaves
Directions
In a medium bowl, add apple, pineapple, tuna, cheese, almonds, and mayonnaise. Lightly mix.
To make each wrap, line a tortilla with a leaf of lettuce. Spread 1/4 tuna mixture down the middle of the leaf. Fold in sides and roll up burrito style.
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