A WARM CUP OF CHEER

I’ve written two previous posts on warm drinks for cold days- Mar.1, 2018 and Feb 9, 2020. The contents of each are listed below with connecting links. Both follow my usual rule of full family appropriate recipes-anyone able to drink from a cup can be served. However, I’m deviating a bit in this post by ‘hitting the bottle’.

A neighbor of mine, her family and some friends are avid tournament fans-the Stanly and World Cups, the Bowl Games, March Madness, the Opens, tennis and golf, and, of course, the Series. Season and sport don’t seem to matter-it’s all about the play offs. The problem was that most of these are winter events and a cold brew didn’t hit the spot. She’d tried coffee, tea, cocoa and even broth with lukewarm reception and wanted a warm drink with a bit more spirit-literally.

Of course for me, the challenge was met, the search was on and a post was forming. We looked through several books and the one which seemed to hold the best solutions was an old one, The Playboy Bar Guide by Thomas Maro. We found 7 recipes which seemed to lend themselves to being made in quantity and to being diluted or ‘cut’ for more prolonged consumption. Also, they were simple to make and contained fewer ingredients, especially flavor enhancement from the addition of expensive liqueurs.

Please understand recipes given here are for 1-2 drinks unless otherwise stated. You have to do the math to alter the ingredients to produce your desired quantity. This includes adjusting the amount of alcohol to the acceptable amount for the occasion. This is done by reducing the quantity of liquor and increasing the base fluids. TIP: One way to reduce the liquor and maintain the taste is to invest in bottles of rum and brandy flavorings (see Eggnog recipe in Cake Party post Dec. 1, 2022)

The same is true of the non-alcoholic drinks from past posts, listed below. Several easily convert-vodka/gin in the Clamato, rum/tequila in the Tropicana, brandy/Creme de Cacao in the Barbajada, etc. The options and amounts are up to your discretion but the recommendation is 1 ½ oz. liquor per drink, which is 3 Tbs. For a quantity of drinks to be served over a period of time, I recommend lowering that to 1 Tbs. and filing any flavor loss with extracts. However, before trying any recipes please, read the accompanying posts for tips and advice.

From March 1, 2018
Easy Mulled Cider-See full recipe below
Rosy Bull- Tomato juice and beef bouillon
Popeye-Pureed spinach and beef bouillon

Bugs Bunn-Pureed carrots and chicken bouillon
On Rye-Bouillon flavored with caraway seeds
Serendipity-Consommé and sweet wine-excepted see recipe
Clamato- Clam and tomato juice

From February 9, 2022
Butter Beer-Harry Potter’s favorite drink
Not Hot Toddy-Non-alcoholic version
Barbajada-Milanese mocha hot chocolate
Rosy Bull Variations
Tropical-Orange juice and chicken bouillon with lime

RECIPES
Easy Mulled Cider: Serves 6-8
(1) 64 oz. bottle apple cider*
1 large apple
12 whole cloves
2 long cinnamon sticks or 4 short ones
Stud the apples with the cloves and bring all the ingredients to a boil, lower to a simmer for 2-3 min . and turn off the heat. Ladle into mugs and serve. Can stand at room temperature for several hours; chill for longer periods with all ingredients. Good cold too.
For single serving, fill a mug with cider, pierce a slice of apple with a clove, add a cinnamon stick, microwave until hot OR simply add a pinch each of ground cinnamon and cloves and microwave.
* For this I recommend the commercial product available all year in glass bottles.
Alcoholic variations: The professional recommendations are 1 ½ oz. liquor per 8 oz. cider. The choices are rum +1/2  oz. honey, bourbon +dash of Angostura bitters, vodka + ½  inch slice fresh ginger. Any wine, red or white is acceptable. The recommended ratio is 1 cup wine to 3-4 cups cider. Heat all ingredients to boiling and pour into warmed mugs

Mulled Wine: 6-8 Servings
1 cup boiling water
½ cup sugar
1 lemon-sliced
1 orange-sliced
12 EACH whole allspice and cloves
4 inch stick cinnamon
1 Fifth dry red wine
Bring everything but the wine to a boil, reduce heat and simmer 5 min. Add wine return to simmer and cook 10 min. Pour into a bowl or mugs, divide fruit and spices among servings.

Swedish Grog: Serves 6-8
1 fifth red wine

½ cup sugar
16 whole cloves
5 3inch sticks cinnamon
1 cup brandy
Raisins
Slivered almonds for garnish
Bring first 4 ingredients to the boil, then simmer 6-8 min. Add brandy and raisins and simmer 1-2 min. Pour into bowl or mugs. Garnish with almonds.

Hot Toddy
1 tsp. sugar
3 whole cloves
1 inch cinnamon

1 thin slice lemon
2 oz. hot bourbon
2 oz. boiling water
Ground nutmeg to garnish
Put sugar, cloves, cinnamon and lemon into a mug. Add 1 oz. boiling water-2 Tbs. and stir to dissolve. Then add remaining Ingredients, stir well, garnish and serve.

Hot Buttered Rum:

2 EACH whole cloves and allspice
1 inch piece cinnamon
1 tsp. sugar-optionally more
1 ½ oz. hot light rum
½ oz. hot dark rum
1 tsp. butter
Boiling water
Put first 4 ingredients in a mug, add 2 Tbs. boiling water and allow to meld for 5 min. Add the rest of the ingredients and stir until butter dissolves.

Irish Coffee
6 oz. hot strong coffee
1 ½ oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8 oz. goblet with hot water. Pour in coffee and whiskey. Add sugar and stir to dissolve, Top with whipped cream.

Mexican Coffee
2 oz. Mexican coffee liqueur
6 oz. hot strong coffee
Ground cinnamon

Sweetened whipped cream
Pour coffee and liqueur in an 8 oz. mug. Sprinkle with cinnamon and stir. Top with cream.

THE RETURN OF BREAD PUDDINGS

Bread Puddings are a wonderful cure for the cold.  People who want or have to be outside, especially in winter with shovel in hand, need filling, nourishing food for energy. Custard based Bread Pudding, a staple in colonial menus and favorite of the pioneers, is perfect for the task. With today’s higher food prices, they’re also a way to provide a delicious, satisfying meal, or outstanding dessert, for a bit less.

Actually Bread Pudding maintained a visible profile until the 1960s, when the bread and amount of butter in the traditional recipes raised red flags to the weight and cholesterol conscious. Now, I’d bet there are Millennials who haven’t heard of it, much less eaten it.

However, Bread Pudding hasn’t been totally forgotten, a quick web search reveals that. What’s more it’s moved with the times and out of the ‘purely dessert’ box. Labeled as Bread and Butter Pudding in older cookbooks, most modern recipes have also dropped the butter, removing that obstacle to its inclusion in a healthy diet. Only two recipes below call for it. In one it’s 1 Tbs. total and in the other it’s just ¼ cup= 4 Tbs. or ½ Tbs. = 1 ½ tsp. per serving. To further ‘lighten the load’ half-and-half or evaporated milk can be substituted for the cream in those recipes which call for it. One quick tip first; ’Firm bread’ as stipulated in these recipes refers to the texture and does not mean ‘dry’ as called for in stuffings. Also note with all the artisan breads in markets now, not to mention the man whole grain and seeded breads, huge opportunities are open to experiment with flavor, tweak taste and personalize recipes.

The first three recipes below show the new forms of Bread Pudding as entrée casseroles suitable for any of the three meals. They offer excellent opportunities for experimentation and personalization. Substitute any vegetables with a similar texture for the stated ones, and change the herbs and/or seasonings to suit your choice and you can even shift cuisines.

I note after the second recipe that meat could be a welcome addition, but only offered a few examples. This would be an excellent way to use leftovers. Browned ground meat could also be added. Portions of Bread Puddings are great for brown bagging too. They can be eaten at room temperature or warmed in a few seconds in a microwave.

I haven’t ignored Bread Pudding desserts either, but tried to include a variety of good ones, as well as a basic easy recipe, and thrown in several sauces to top them off. There’s still a lot of winter left, so give this old favorite in new clothes a try. You’ll be glad you did!

Savory Bread Pudding: Serves 8 –From Bon Appetit on line recipes
1 Tbs. olive oil
3 large eggs
1½ cups milk
1 tsp. hot sauce
½ tsp. salt
4 cups diced stale bread
1 lb. spinach, well rinsed and wilted
1 cup corn kernels, preferably scraped from cob
1 cup chopped scallions
½ cup chopped red bell pepper
2 cups shredded cheddar cheese, divided
Preheat oven to 325°F. Lightly oil bottom and sides of high-sided 9×13 pan or soufflé dish.
Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Pour in ½ of milk mixture into pan, add ½ of bread cubes, and push down into milk mixture. Layer in ½ of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread. Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.

Savory Squash and Leek Bread Pudding: Serves 8-From epicourious.com
4 Tbs. unsalted butter, plus more for pan
12 cups (1″ pieces) brioche (from about 2 loaves)
1 small butternut squash (about 1 ½ lb.), peeled, seeds removed, cut into ½ ” pieces
2 large leeks, white and pale green parts only, halved lengthwise, cut into ½ ” pieces
1 tsp. thyme leaves
2 tsp. kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 tsp. sugar
1 ½ cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraiche or sour cream and fennel fronds (for serving)
Preheat oven to 350°F. Butter a 13×9″ glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl. Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche. Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine. Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes. Scatter remaining ½ cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 min.
My Variation-Substitute tomatoes for the squash, and use shredded cheddar or Swiss cheese. Optionally, add ½ cup crumbled bacon or slivers or small cubes of ham

Ina Garten’s Mushroom Leek Bread Pudding: Serves 6-8

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed

2 Tbs. olive oil

1 Tbs. butter

2 oz. Pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 lbs. cremini mushrooms, stems trimmed and 1/4-inch-sliced

1 Tbs. chopped fresh tarragon leaves

1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock

1 1/2 cups grated Gruyere cheese (6 ounces), divided

Add 1/4 cup medium or dry sherry

Kosher salt and freshly ground black pepper
Preheat the oven to 350 deg. Spread the bread cubes on a sheet pan and bake for 15 to 20 min, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 min, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 min, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 tsp. pepper and cook for 10 to 12 min, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Basic Bread Pudding Dessert Recipe: Serves 8
1 lb. French bread (the firmer the better)
3 ¼ cups milk
3 large eggs
2 tsp. vanilla extract
¾ cup sugar
¼ tsp. cinnamon
¼ to ½ cup pecans
Optional: ¼ to ½ cup raisins
Heat the oven to 350 deg.
Butter a 2 ½ -quart baking dish.
Tear bread into medium pieces. Put the bread in a large bowl and add the granulated sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Spoon half of the mixture into the baking dish. Sprinkle with the pecans and raisins, if used. Top with the rest of the mixture. Bake in a preheated 350deg.oven for 40 to 45 minutes, or until lightly browned.
Tips and Variations: Use dried cranberries or blueberries, currents or other dried fruits instead of raisins, or make it with chocolate chips. Replace the pecans with chopped walnuts or slivered almonds. You can also experiment with other types of bread, cinnamon, honey wheat or other grains, but beware of whole grains which could alter the texture of the pudding

Pumpkin Bread Pudding: Serves 8- From Epicurious.com
1 cup heavy cream
¾ cup canned solid-pack pumpkin
½ cup whole milk
½ cup sugar
2 large eggs plus 1 yolk
¼ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
¾ stick unsalted butter, melted
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Eggnog Bread Pudding: Serves 8 –From About .com
4 large eggs (slightly beaten)
½ cup brown sugar or granulated sugar
¼ tsp. salt
1 tsp. vanilla extract
2 ½ cups milk (warm)
8 slices white bread (crusts removed if desired)
Dash nutmeg
Whisk together the eggs, sugar, salt, and vanilla; add the warm milk. Cut bread in half diagonally, forming triangles. Arrange 2 layers of bread slices in a lightly buttered 8-inch square baking dish. Pour the custard mixture over the bread. Place the 8-inch baking dish in a larger baking dish containing about ½ to 1 inch of very hot water. Bake at 325° for 40 to 50 minutes, until a knife inserted in the center comes out clean. Serve warm or cool with dessert sauce, syrup, or fruit.

Cinnamon Custard Bread Pudding Variation: Use cinnamon swirl bread and omit the nutmeg. Sprinkle the custard mixture with cinnamon sugar just before baking.

Easy Peach Bread Pudding: Serves 8—Recipe by jowolf2 at allrecipes.com
2 cups fresh, frozen or canned peaches*
(1) 14 oz. can sweetened condensed milk
3 eggs-lightly beaten
1 ¼ cups hot water
1 tsp. cinnamon
1 tsp. vanilla
¼ cup butter- melted
4 cups French bread –torn into small pieces
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
*Frozen peaches may need a bit of extra sugar.

Jam Bread Pudding: Serves 6-8
2 eggs-separated
½ cup sugar + 2 Tbs.
1 cup milk
1 cup light cream
1 cup 1 inch bread cubes
1cup marmalade or all fruit preserves or jam
½ cup toasted slivered almonds
Beat egg yolks, add ½ cup sugar, milk and cream, stir well and pour over bread in a lightly greased ovenproof dish. Bake at 350 deg. for 45 min. or until firm. Remove from oven and spread with marmalade or jam and sprinkle on the nuts.
Meanwhile make a meringue by beating the egg whites until slightly stiff then continue beating while gradually adding the 2 Tbs. reserved sugar until glossy peaks form. Spread the meringue over the jam and nuts on top of the pudding and return to the hot oven to bake for another 12-15 min. until top is slightly brown. Serve hot at once.

SAUCES: Remove the pudding from the oven and let it cool slightly before serving. Serve warm with the sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Classic Hard Sauce
1/3 cup butter
1 ½ cups powdered sugar
1/8 tsp. salt
1 Tbs. rum, brandy or other liqueur
1 Tbs. vanilla or other flavoring of choice to taste
Cream butter and sugar add salt. Beat with cream and flavorings until fluffy. Pile lightly in a serving dish and chill until serving. Pass with pudding.

Bourbon Sauce:
1 cup sugar
6 Tbs. butter
½ cup buttermilk |
1 Tbs. bourbon (or more)
1 Tbs. white corn syrup
1 tsp. vanilla extract
In a saucepan over medium heat, combine the 1 cup of granulated sugar with 6 tablespoons of butter, ½ cup of buttermilk, 1 tablespoon of bourbon, ½ teaspoon of baking soda, 1 tablespoon of white corn syrup, and 1 teaspoon of vanilla. Bring the sauce mixture to a boil. Continue boiling for 1 minute. If desired, strain the sauce through a fine mesh sieve. Serve the sauce warm drizzled over the bread pudding.

Carmel Sauce
½ cup brown sugar
½ cup butter
2 Tbs. light corn syrup
1 Tbs. rum-optional
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.

Baked Apple Topping: Serves about 4
2 crisp apples, cored and diced in 1 inch pieces
2 Tbs. packed brown sugar
¼ cup apple juice
Pinch cinnamon
½ tsp. cornstarch
Sliver of butter-optional
Dissolve the cornstarch in the juice and stir with the apples. Place in a microwave proof dish large enough to hold them in one layer. Sprinkle with sugar and cinnamon. Microwave 3 min. stirring after each. Add butter after 2nd. Serve as a sauce warm or room temperature.

5 SUPER BOWL PARTY MENUS -28+RECIPES

Anyone who has ever planned a Super Bowl party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

However don’t kid yourself it is still a party, one which needs special planning because there are particular menu requirements. If you miss the mark, your guests, and possibly your carpets and upholstery will remember. The food has to be flavorful and appetizing, but not ’serious’. It has to be easily consumed, but neither dry nor heavily sauced. Accidents are likely because people are distracted. Above all, it has to be stable enough to be made ahead and held for serving. Other party’s schedules depend on when the food is ready. This one’s timing depends on the timing of the game.

Despite these conditions, a lot of foods fit the bill. So many in fact that when I was framing this post and considering different menus, I reviewed ones I had written on SuperBowl parties in the past and realized there were some darned good ideas there which deserved to be seen again, not buried deeper under still more recipes.

I decided to do something different with this post. I’m writing brief summaries of 5 of my Super Bowl posts with a listing of the recipes in each. Look them over, choose one you like and select the month and year from the drop down menu tab in the right margin of any site page to access the full recipes.

Then stock up on paper napkins and enjoy!!!

Feb 9 2012: Things You Should Know When Planning a Super Bowl Party – Before and After Using Leftovers.

This post is about how to plan the menu and the advantage of having ideas for using leftovers in mind as you  choose the dishes to include in that plan.

One plan is to have, as with any party a main attraction, a focus food, and prepare the other foods to compliment it. Ham is ideal for the occasion and for those who host this event annually, taking advantage of the sales in December is a true economy.  But not only does the food have to compliment the ham, be easily consumed, stable with no runny sauces. It has to be familiar and seasonal, dishes perhaps associated with football games even though this party is indoors.

For example, if you go with the ham, baked beans spring to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I might put out a grill to make Panini, as an option. For starters, I would chose fresh salsa or guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later. All this and more suggestions for appetizers(snacks) and dessert are in this post.

Recipes in this Post for Leftovers
Tortellini alla Panne

 Glamorous Ham Casserole

+4 More Recipes 

Jan.31,2013: An Easy Super Bowl Party to Plan and Host

This post points out that the wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating.  This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.

Yet not all Super Bowl gatherings require a ham and loaves of bread. Some are small gatherings of a few friends where a casserole supper is more appropriate. Cold cuts are another option, especially when accompanied by a warm dish to lift supper out of the ‘Deli’ category and lend a ‘special’ note.

Spills, however, are still real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like red wine. Above all avoid recipes that aren’t fork-friendly. Read more in this post.

Suggested Recipes

Boston Baked Beans

Two Sauce Lasagna

Feb.2, 2014:Super Bowl Recipes – Pulled Pork and Wings

 This post offers a third plan for Super Bowl parties and other casual gatherings that involve eating, and not regular seating.  I still want to serve a roast because they offer the most efficient and economical solution to the problem of serving a large group. Basically, it’s just one main dish, cooked in an oven, or one pot, with others singly or combined, on the side. Roasts are simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate.

The trouble is that most roasts require constant carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but in winter, the weather is iffy. Finally, the light bulb lit and I remembered pulled pork. It can be cooked in a crock pot, kept warm and simply served with a ladle. The wings are traditional to this event and can be cooked and served from a crock pot as well.

Spinach Salad is a perfect light addition to the pork and wings and can fit on a roll with the pork. The wild rice and black eyed peas also goes with both meats and serves as a nice, contained bed for the pork in place of bread. Meringues are a light, easy finger food to end the meal on a low key. Learn more about this option in this post.

Recipes in This Post

Honey Spiced Wings
Jerk Pulled Pork
Spinach Salad
Wild Rice and Black Eyed Peas
Meringues

Jan. 27, 2015:Super Bowl Sunday

 It’s been kind of fun over the years watching this day grow into an annually celebrated event, evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

However, the food still has to be casual, easily consumed and sustainable at room temperature but now the preference is for full flavor as well.  South Western cuisine has become a favorite, probably because that cuisine, generally, fits the requirements. It not only offers many pick-up dishes but also barbeque plays a large part in preparing them. Barbequing is excellent for preparing meats ahead and serving later at room temperature. It’s the spirit of tail-gating indoors.

However, the presence of upholstery and carpets do create a couple of problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. So I’ve stuck to roasts, rolls and drier sides, but this year I’m going to try something different. My guests are fewer so I’m going to focus on a casserole, in an attempt to see if I can cut down on cost and work. Hopefully, my choices which will still keep the spirit intact.

Below are some straightforward and basic dishes to consider which allow adding your own individual touches. Only the first should be served warm the others are fine at room temperature. Find all these recipes in this post.

Glamorous Ham Casserole

Classic Quiche Lorraine

Hamburger Onion Tart

Meat Pudding 

Pie with a Meat Crust: Filled with

• Niblets corn drained+ jarred roasted red peppers+ tomato sauce
• Fresh sliced mushrooms+ cream of mushroom soup + egg
• Substitute cooked brown rice for the mushrooms in above
• Cooked sauced spaghetti or other pasta + beaten egg +cheese
• Equal amounts of pizza toppings For more fluidity omit the egg.
• Garnish as pleased

Jan.25, 2018:Super Pizzas for the Super Bowl 

Obviously, the special circumstances surrounding a Super Bowl affect the party’s menu choices. This is a casual gathering of friends with a common interest in a sporting event, not in fine dining. People will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional snacks, Doritos (of course) pretzels, potato chips, cheese straws and nuts.  I’ve found different flavored popcorn is popular too. I list some suggestions below.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but they’re still distracted either by the show or the score. So some form of finger food is the best solution. I’ve written several posts (See the blog archives for: 2/9/12, 1/31/13, 2/2/14, 1/29/14) with menus and recipes for different levels of this party, roasts and artesian bread, ’neat’ casseroles etc.  All share an avoidance of fluid dishes and have the ability to be consumed from hand held plates.  This is an occasion where sudden moves are common, spills and dropped utensils frequent and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is a perfect solution. It’s moved to gourmet status, giving you a chance to show off your ingenuity, while offering the down-to-earth foods your guests want. A selection will earn you a place on the score card.  A nice touch is to include a platter of raw vegetables, by themselves, not with a dip.  Flavored popcorn is another good addition to the menu.
See All the Recipes in This Post.

Flavored Popcorn

Pizzas: 
Tomato, Feta and Spinach Galettes.

Artichoke Pizza
Smoked Salmon and Spinach Pizza
Asparagus Pizza
Pizza Margarita Plus
Mexican Beef Pizza
Tomato, Eggplant and Pepperoni Pizza

e Super Bowl and spectator parties will, like all events for the past 11 months, be different this year- few fans in the stands, few guests at the parties. In fact, some at home parties may be for residents only. But, as with other celebrations, we’ll try with some adjustments and changes, to create new, fond memories.

For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, for different types of parties, menus and recipes (see Jan. 31, 2013,     Feb.2, 2014—Wings    Jan. 29, 2015,    Jan. 25, 2018,   Jan. 16, 2020,) this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   

The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES
Far East Steak Sandwich: Serves 6
1 lb. . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat-use sausage or a mix
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½  tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8*    8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion 

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

SUPER BOWL 22

What a year, Super Bowl on one day and Valentine’s Day the next. Usually I have a couple of weeks between postings for the two events and you all have a breather to prepare. Imagine what a long weekend it would be if Valentine’s were a national holiday, and, if Covid weren’t a consideration. But the first isn’t and the second is. Not knowing where, when or even if the disease will spike makes planning, much less advising in advance a guessing game. My thought is that people will probably follow their personal preferences for celebrating, as they have for much of 2021, but generally, maintaining a smaller scale than formerly.

However, I want to cover all the bases for my readers. So for those who want to have lots of company to watch the game, I want you to go to my post for Jan.16, 2020. This is a summary of 5 different super bowl party plans, indexed with links to each and provides a total of more than 28 recipes. Specifically, see Jan. 31, 2013,     Feb.2, 2014—Wings    Jan . 29, 2015,      Jan. 25, 2018,   Jan. 16, 2020,

For those who prefer smaller groups, I’m reprinting my post for Jan. 21, 2021.
“For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Crock pots are better suited to this type of entertaining than Instant pots, because they are more forgiving of the timing of the game and the commercials. Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.
1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.
2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH
15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours
35-45 minutes                                        6 – 10 hours                                         3 – 4 hours
50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours


RECIPES
Far East Steak Sandwich: Serves 6
1 lb.  . Thin sliced sandwich steaks-pork scoloppine
2 garlic cloves minced
1 onion thinly sliced
! bell pepper julienned
½ tsp. red pepper flakes
¾ tsp. powdered ginger
3 Tbs. Soy sauce
4 0z can sliced mushrooms drained OR 1 cup fresh
Provolone cheese slices
Put all ingredients but cheese in cooker, cover and cook on low 6-8 hrs. Serve on sub rolls topped with cheese…

Meatballs for Sauce: Serves about 6
This is a recipe I used for the many years I was automatically assigned the meatball sandwich booth at the local elementary school Spring Fair. It makes up well in bulk and can be served in any sauce to fit the occasion. An added tip is that the frozen meatballs can be microwaved 1-2 min alone or with sauce until warm and served as a canapé or over pasta.
Recipe for meatball Sandwiches– Makes 18 meatballs
1 lb. ground meat-use sausage or a mix
1 Tbs. Worcestershire sauce
½ hamburger bun in crumbs
½ small onion in fine dice
1 egg
Salt and pepper to taste
3 cups SAUCE home-made or commercial, any variety-tomato, Alfredo etc.
Combine all the ingredients except the sauce in a large bowl. Mix together well. Roll into balls about 1 ½ inch diameter. Place, well separated, on a foil covered cookie sheet and bake in a preheated 350 degree oven for 18 min. Cool on sheet.
Heat sauce over medium heat in a pan on stove top. Add meatballs and cook 15 minutes until flavors meld and meat is heated through. Serve hot on sliced buns with sauce.
TO FREEZE: Freeze meatballs in an air-tight plastic bag on a flat surface, so they don’t crowd together. Best re-heated in sauce thawed, but can be done frozen –increase cooking time to 20 minutes.

Beef (or Pork) Fajitas-Serves 12 From 365 slow Cooker Recipes by Publications International Ltd.
1 ½ lb. beef flank steak or pork loin-cut in 6 pieces
1 cup chopped onion
1 green bell pepper cut in ¼ inch pieces
1 Tbs. cilantro
1 jalapeno pepper chopped
2 minced garlic cloves or ½ tsp. garlic powder
1 tsp. EACH chili pepper, cumin, coriander
½  tsp. salt
(1) 8 oz. can diced tomatoes
(12) 8 inch flour tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
Combine all ingredients save tortillas and toppings in a crock pot. Cook Low 8-10 hr. or High 4-5 hr. Remove and shred meat, return to pot and heat through. Serve on tortillas with toppings.

All in One Mexican Turkey Ole-Serves 4-6-From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2 lb. ground turkey
1 large onion –chopped
4 oz. can green chilies- chopped
3oz. can jalapenos –chopped
15 oz. can tomato sauce
2 lb. Velveeta cheese
Tortillas for serving
Brown onion and meat, drain. Place all ingredients in slow cooker and cook Low 4 hr. or High 2 hr. Serve hot rolled in tortillas.

Cranberry-Barbequed Chicken: Serves 6-8*    8/15/19
6 cups cubed cooked chicken
15 oz. can whole berry cranberry sauce
1 cup barbeque sauce
1/2cup diced celery
½ cup diced onion
Salt and pepper
Put all ingredients in a slow cooker, cover and cook on high 2 hr. or low 5 hrs. Chicken will shred when stirred, or simply ladle out. Serve on rolls, optionally spread with mayonnaise. The addition of lettuce is also optional.
*Spreading rolls with mayonnaise is a serving suggestion 

Easy Mexican Chicken– Serves 6-8 Adapted from Cooking with 3 Ingredients by Ruthie Wornall
4-6 boneless, skinless chicken breasts or thighs
(1) 4 oz. can enchilada sauce
1 tsp. or to taste Taco Seasoning Mix

Place all ingredients in crock pot and cook on Low 6-10 hr. or High 3-4 hr. Stir well to shred chicken* Serve on tortillas
Toppings-Sour cream, shredded Cheddar cheese, guacamole, salsa
*May also be cooked in an oven at 350 deg. for 1 hr. increase sauce to 10 oz.

Oriental Chicken-Serves 6-8 –Adapted from Cooking With 3 Ingredients by Ruthie Wornall
6 boneless chicken breasts or thighs
1 cup orange juice
1 oz. envelope dry onion soup mix
2 Tbs. soy sauce
1-2 Tbs. sugar
Place chicken in the bottom of the crock pot and pour over the liquids, then sprinkle with the soup mix and sugar. Cook on Low 6-10 hr. or High 3-4 hr.* Remove meat and shred, return to pot and heat through. Serve hot on rolls.
*May also be baked in an oven at 350 deg. for 30 min. turned and baked 30 more.

Barbequed Pulled Pork: Serves 6-8- From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. boneless pork roast cubed
2 onions –chopped
12 oz. bottle barbeque sauce
¼ cup honey
Rolls
Place meat and next 3 ingredients in slow cooker. Cook on Low 6-8 hr. Remove meat and shred, return meat to pot and heat through. Stir well and serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

Shredded Pork: Serves 4-6– From Fix-it and Forget-it Cookbook by Dawn J. Ranck and Phyllis Pellman Good
2-3 lb. pork butt roast
(1) envelope taco seasoning mix
½ -1 cup water

Place all ingredients in crock pot and cook on Low 24 hr. Remove meat and shred, return to pot and heat through. Serve on rolls.
Topping suggestions: diced tomatoes, sliced onions, lettuce

MAKING THE MOST OF A ROAST

I love leftovers; in fact, I usually buy a roast larger than I need to assure I have them. The extra expense and oven time are compensated for by the knowledge that the major ingredient of several dinners is ready and waiting. I‘m not talking casseroles, although they certainly have their place, but, with a basic knowledge of pan sauces, an infinite variety of elegant entrees is possible.

With meat so pricy now, it’s to our advantage to consider stretching the roast for the major holiday feast to also cover a small dinner party, the family New Year’s Day dinner, a New Year’s Eve party, or with freezing, another occasion planned for the weeks ahead.

The most popular roasts sold during the winter holidays are turkey, beef and ham-the first two for the actual holiday dinners and the ham for parties. Turkey and ham are the most frequently associated with leftover dishes, because they are more plentiful and easily adaptable. Beef is difficult, first because there usually is less remaining to work with and second, because, other than stew, good recipes are hard to find.

The fact is that rare beef is most tender and flavorful. (Look up the Chef’s Beef Tenderness Hand Chart) To ask for the end cuts of a roast is to request the driest, toughest slices, and the only way to tenderize them is to boil them. Hence the many stew recipes. To maintain the tenderness and flavor of the lovely pink slices of roast beef, they can’t be reheated for presentation. They can be brought to room temperature and finished off with a warm pan sauce, which is the secret to the two recipes below, both rather elegant entrees.

RECIPES
Turkey  Also see Nov. 24, 2022 for links to more recipes

HOT CHICKEN (OR TURKEY) SALAD:  Serves 6  
3 cups cubed cooked meat

1 ½ cups thinly sliced celery

1 small to medium onion diced

(1) 4oz. can stems and pieces mushrooms

¼ cup toasted almond slivers

2 Tbs. lemon juice

1 cup Hellman’s mayonnaise

Salt to taste

2 Tbs. sharp cheese

3 Tbs. butter- melted

½ cup toasted croutons – I like rye bread

Mix first 8 ingredients and put in a greased casserole. Toss croutons with butter and top. Sprinkle with cheese and bake in a preheated 450 degree oven until brown–@ 30 mins.

NOTE: Doubled or tripled, this is an excellent party dish, but it also freezes well, before the toppings are added. So, save time and make extra to have ahead. It’s a five star with my family!

TURKEY WITH WALNUTS (Tetrazzini): Serves 4  Nov. 22, 2018
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.
Add more curry, salt and sugar if needed to adjust flavor. Serve over hot rice with chutney on the side.

Enchiladas: Serves 4   Nov.23,2017
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup turkey leftovers
6 scallions chopped
½ cup chopped green bell pepper
1 ½ cups shredded Monterey Jack Cheese
½ tsp . red pepper
Cooking spray
½ cup chopped fresh cilantro
(1) 20 oz. jar of salsa
If using raw, ground meat, spray a skillet with the cooking spray and sauté the meat over medium heat until no longer pink. If using leftovers, cut them in thin strips about 2 inches x1 inch. In a bowl, stir to combine, Ricotta, scallions, ¾ of the green chilies (Add the rest to the salsa), the green pepper, the red pepper, ½ cup of the Monterey Jack cheese and the meat. Spread half the salsa in the bottom of a 12 x 8 inch ovenproof pan. If using corn tortillas, wrap them in plastic wrap and microwave for 1 min., or until pliable. This step is not necessary with flour ones. Dip the tortillas in the salsa in the pan to soften them to the point that they can be rolled. Spoon the filling down the center of the tortillas in equal amounts, about 3 Tbs. per tortilla and roll it up. Place the rolled tortillas, seam side down, on the salsa in the pan. Pour the rest of the salsa over them, and top with the rest of the Monterey Jack cheese and half the cilantro. Cover and bake in a preheated 350 degree oven 20 min. Uncover and bake 10 min more. Serve from the pan, and pass the rest of the fresh cilantro to garnish.

Ham

Glamorous Ham Casserole: Serves 4 Smoked turkey may be substituted for the ham.

2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s

2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.

2 eggs beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup diced onion

1 ½ tsp Dijon or Spicy Brown mustard

1 ½ tsp Worcestershire sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2 Tbs. melted butter

Paprika and parsley to garnish

The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.

 Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.

Ham Steak with Apricots: Serves 4=Again substitute slices of smoked turkey.

@ 2 lbs. or 2 cups well trimmed slices of ham

(1) 28oz can apricot halves – drained juice reserved

2 Tbs. brown sugar

1 Tbs. butter

Melt butter in skillet over medium heat add ham. Mix apricot juice and sugar and pour over ham.

Continue to cook, stirring and gently turning meat, until slightly browned, and juices begin to thicken, Add fruit and cook only until heated through. Total @ 10 min.

Pear Salad with Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears before topping with the cheese.

Pear Salad with Ham, Walnuts and Blue Cheese: Serves 6-8
3 large, ripe pears, halved, cored and sliced lengthwise or in large chunks-canned ears can be used see NOTE*
6-8 thin slices of ham cut in 1 inch x 2 inch strips
1 medium shallot OR 1 small fennel bulb-thinly sliced
1/3-1/2 cup chopped, toasted walnuts
½ cup Blue, Roquefort or Gorgonzola cheese-crumbled
5 oz. mixed greens-bagged baby greens, red or green leaf lettuce, arugula suggested
2 Tbs. walnut oil
Balsamic vinaigrette

Balsamic Vinaigrette
¼ cup balsamic vinegar

1 teaspoon honey or maple syrup

2 teaspoons Dijon mustard

½ teaspoon sea salt

Freshly ground black pepper
¼ cup olive oil
For individual servings: Plate greens, toss pears with shallot or fennel, if using, top greens with ham, then pears, spoon over a little dressing and scatter with walnuts, then cheese. Drizzle with proportionate amount of walnut oil
For a group: Gently toss greens, ham, pears, vegetable, if using, nuts with dressing, in a salad bowl. Sprinkle cheese over top. Drizzle with walnut oil just before serving.
*NOTE: canned pears are fragile so if tossing the salad toss the other ingredients with the dressing, then gently fold in the pears before topping with the cheese.

Beef

Minute Steaks in Wine Sauce: Serves 4

(8) slices of roast beef

2 Tbs. butter

2Tbs. oil

1 medium onion halved and sliced very thin

2 cloves minced garlic or 2 tsp jarred

1 envelope beef bouillon granules

1 cup water

1 Tbs. cornstarch

¾ cup red wine

2 Tbs. brandy

Ground pepper

Kosher salt

1 tsp tomato paste or Kitchen Bouquet

4 oz. fresh mushroom slices or (1) 4oz can stems & pieces (optional)

Melt butter in a skillet over medium heat. Sauté onion and garlic about 2 min. Add

everything else but the meat, to the pan. Stir until sauce thickens, about 3 min add salt

and pepper to taste. Add Kitchen Bouquet if the sauce lacks color. Pour hot sauce over room temperature meat and allow a minute to warm.

Beef Stroganoff: Serves 4–The first time I had this was in the Four Season in New York. It was made tableside from sliced fillet mignon, a minimum of other ingredients, and finished with sour cream. For years, no matter where else I ordered it, and in all of the recipes I saw, thin slivers of beef were used, as were tomato paste and even ketchup, and it was served over noodles. Then, recipes more to my liking appeared. This is the result of combining several.
4 Tbs. butter + 1 tsp. (if needed)
(8) slices roast beef

8 oz. sliced fresh button mushrooms

1 small onion diced

½ packet of beef bouillon granules

¾ cup white wine

1 ½ tsp Worcestershire sauce

1 tsp. Dijon or spicy brown mustard

1 tsp paprika

 1 cup sour cream

Freshly ground pepper

Melt 2 Tbs. butter in a skillet over medium-high heat. Working with 4 slices of beef, quickly sear on one side, and then brown for 2 min on the other. Remove to a plate, and repeat with remaining beef slices using the other 2 Tbs. butter. Tent beef with foil to keep warm.  Reduce heat to medium and sauté onions about 3 min. until soft, using 1 tsp. more butter, if needed. Add mushrooms and cook another 2 min. until they release their liquid, stirring constantly. Dissolve the bouillon in the wine and deglaze the pan, add the Worcestershire sauce, mustard and pepper. Return beef with any juices to pan to warm slightly, about 1 minute. Plate beef. Stir sour cream into sauce, warm through and serve.

Beef Salad: Serves 4-6-Adapted from allrecipes.com
¾ lb. slices cooked roast beef, well timed in 1 inch by 2 inch pieces
1 red Bell pepper, julienned in 2 inch length pieces
1  small red onion-thinly sliced
Freshly ground black pepper
Salt to taste
1/3 cup crumbled blue cheese or optionally feta
1 small head-@4 cups –curly  green leaf lettuce-torn into bite sized pieces
Dressing
2 Tbs. soy sauce

2 Tbs. balsamic vinegar

2 Tbs. brown sugar 

2 Tbs. toasted sesame oil

1 clove garlic, minced
1 teaspoon chopped fresh ginger2 teaspoons black peppercorns, crushed
Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth. Set aside. Press peppercorns into sides of beef slices and season with salt. Toss lettuce with the dressing in a bowl; transfer to a platter and top with beef and vegetables, Garnish with cheese.