Posts from the ‘Snacks’ Category

Sep 12

COMBINED SALAD DINNERS

Combined salads were introduced over a decade ago as a result of grass fed beef being replaced in markets by the relatively tasteless corn fed. Grass fed beef became available only in select butcher shops at exorbitant prices. The solution was to stretch the meat, one pound feeding 6-8, rather than 3-4, and fill the plate with a unique type of salad, tailored to that meal, full of carbs and fiber but also containing grains, nuts and seeds which raise the protein value to a healthy nutritional level.

Making salad a major part of the entrée also fits with our desire for a healthier, lighter diet, relying more on whole foods and less on processed ones. The concept is easy to prep, serve, clean and economical when its potential for leftovers or Deli meats, is understood.

The salads differ in preparation and presentation because we want to maintain the identity of the fresh ingredients. So we cut them in larger pieces like wedges and indicate, when possible, the shape of the whole item by slicing not dicing and arranging in layers. The flavor is a medley of individual bites of contrasting or complimentary tastes, rather than the traditional single one, which unifies the whole dish by mixing chopped ingredients. Presentations are casual, even rustic rather than scripted. A photo might be captioned “Suggested Appearance” not “Approved Plating”.

Improved transportation, refrigeration and dehydration methods gave us a growing familiarity not just with different cuisines but their ingredients as well. Experimenting with those ingredients and finding new uses for them has resulted in many ‘Fusion Cuisines’ and made cooking and eating fun adventures. Combined salads, ideally spontaneously created to fit a time, season and meat, allow us to test our new knowledge.

Ingredients crossing cuisines isn’t new, herbs and spices like cilantro and ginger have figured in both Eastern and Western ones for centuries. Stone fruits, native to Asia, are the base for traditional recipes in many cuisines. What is new is these products are being used in a wider variety of ways. Tomatoes, avocados and olives are fruits, accepted in salads for years, but we now let other fruits, long favored as accompaniments to meat or desserts, join in, not just as accents, but as key players. Fresh herbs are another plus, the leaves used as actual ingredients, can really add bulk. One herb I’ve come to depend on in all salads is mint. Its flavor merges with anything and adds zip, losing its own distinct identity

The changed construction of the salads requires a change in dressings. Lighter ones which complement the flavors are preferred and a drizzle of oil subtly unites those flavors but DIY is often recommended. Depending on the contents, many regular types of vinaigrette can be a bit strong, because fruits are acidic themselves. The touch of acid zing in the dressing is best delivered by the addition of citrus juice. Lemon and lime are regulars, but orange, grapefruit and other juices are often appropriate. If I’m sautéing the meat, I frequently use the pan juice as dressing base or a bit of broth or the juice of a fruit ingredient, adding oil, citrus juice and/or zest and more of the herbs of the dish.

One thing is certain, heavy, thick dressings are out. Replacing them are not ‘substitutes’ but actual dressing recipes. I remember my first dinner in France. I was served a plate of what looked like gleaming Bibb lettuce leaves and was surprised in the first bite by the most vibrant tasting Blue Cheese dressing I’d ever eaten. It was totally invisible, except as a sheen on the leaves, but oh so good! The recipe, a classic in France, is a good example of ‘structured’ DIY. It follows a definite procedure but adjusts for the occasion. Simply dissolve about 1 Tbs. blue cheese in about ½ cup olive oil, and fresh lemon juice. All measurements are to taste, dominant with the plain lettuce, or to compliment a specific combination of ingredients.

For the ‘creamy’ dressings based on sour cream or yogurt, oil is usually omitted, but citrus zest and/or juice, herbs, seasonings, and often, a touch of seasoned vinegar is added. Again, the mixture depends on the composition of the salad but the list of probable additives remains generally stable, nuts, seeds, spices etc.

As to compiling the salads themselves, there are two main requirements healthy and fresh, otherwise nearly anything goes. Mandolins make slicing a breeze, and cross sections of the vegetables form their own bedding, so lettuces can be torn and sprinkled among the other items, adding color. Carrots and celery aren’t as visible, red and green onions replace white ones but bell peppers and tomatoes are still regulars, joined by newcomers fennel, zucchini and radishes. I use any vegetables I have, green beans, broccoli, cauliflower and fruits, especially the stone ones and berries, fresh in season, but frozen, dried even leftovers will do. To make the salads more fortifying, I add potatoes, wheat pasta but smaller sizes or broken strands, brown or wild rice and, in winter, I like grilled slices of fresh citrus fruits.

The important thing to remember is that everything is tailor-made to each meal and unless recorded in detail can be replicated but not repeated. Part of the emphasis on freshness, and fun of these meals is the fact that they are unique to the moment and following guidelines is much easier than the demands of a specific recipe. The only way to ‘mess-up’ is to over season the dressing but if you proceed cautiously, consistently tasting you’ll be fine and soon it becomes second nature to whip up a meal in no time.

Actually, combined salad dinners are a win-win solution with autumn and busy winter schedules nearing. The fresh ingredients can be prepped and waiting, chilled in water and a healthy dinner can be on the table in short order with very little effort or mess. Get in some practice now when produce is in and by fall you’ll be an old hand with ideas for ready combinations from your fridge at your fingertips.

It’s also a matter of preference if the dinner is served warm, room temperature or cold. In fact, there are some wonderful recipes for dinners that can be served all three ways and are great for spur-of-the-moment, loose schedules or ‘iffy’ weather problems. I’m talking about the new take on salads which I discussed in detail in the posts of 8/12/15 and 1/26/17. These are not classic ‘dinner salads’ like Cobb and Nicoise, which are recognized dishes, but ones that become part of the entrée in a ‘free-form’ way, resulting in a nutritious and very personalized meal.

The flavor composition of these salads is focused on the meat featured. In this way the meat remains the centerpiece of the entree. The effect is one of elegant simplicity, with a promise of bright, fresh flavor; a dinner able to be totally consumed without guilt, adding the satisfaction of having eaten not just well, but wisely.

The following recipes are examples of these salads. Please understand that they’re more suggestions as to quantity and compatible foods than set dishes. Feel free to change them, remove or add ingredients, or invent new dressings as you like. A knife is still a must, but a mandolin is a handy kitchen tool to easily slice vegetables into even layers for a nicer presentation.

RECIPES

Grilled Steak Salad: Serves 4 (I highly recommend this)
1 lb. boneless sirloin or top round
2 small Japanese eggplants
3 zucchini
2 red bell peppers
2 medium onions
4 oz. button mushroom caps
2 Tbs. lemon juice
2 Tbs. oil
2 oz. snow pea or bean sprouts–optional
1 small head green leaf lettuce
1 cup cooked wild rice
¼ cup olive oil
2 Tbs. balsamic vinegar
½ cup fresh basil leaves sliced thin
Trim meat of fat. Combine juice and oil and marinate beef at least 1 hr. Slice eggplant and lay flat, covered in salt until it ‘sweats’, about 15 min. Rinse well and pat dry. Meanwhile slice zucchini into 1 inch pieces, peppers into ¾ inch strips and onions into thick rings, halve rings and large mushroom caps. Remove beef from marinade, add vegetables and marinate at least 30 min. at room temperature, tossing often. Grill meat on a lightly greased rack about 2 min. on each side to sear. Remove to cooler side of grill and cook an additional 2 min. per side for medium rare. Cool on a plate and slice thinly. Drain vegetables and grill in batches until golden and crisp tender, about 5 min. per batch. Combine balsamic and oil in a bottle and shake well. Arrange meat slices around one edge of each plate. Fill the rest of the plate with torn lettuce leaves topped with the vegetables tossed with the rice. Drizzle with the dressing and garnish with the sprouts, if using, and basil.
This can be served hot as made, or done ahead with the lettuce, meat and garnishes chilled, while the rest is held at room temperature. The meat and vegetables can also be cooked under the broiler.

Shrimp-Avocado Salad: Serves 4
1 lb. cooked large shrimp
2 avocados-peeled, each half cut in 4 slices
(1) 8oz. bag spinach leaves
1 small cucumber thinly sliced
2 large oranges – sections removed and ½ tsp. grated peel
2 oz. watercress
1 cup cooked quinoa
3 Tbs. olive oil
1Tbs.lemon juice
1 ½ Tbs. orange juice
¼ tsp. honey
1 tsp. chopped parsley
Place the last 5 ingredients in a jar and shake well to make the dressing. Arrange the spinach on plates or a large platter, top with watercress, tossed with the quinoa, if using, then onion rings. Place the avocado slices and orange segments in a circle and pile the shrimp in the center. Drizzle with the dressing and garnish with the zested orange peel.
This salad should be served as made, but all the components can be prepped ahead and kept chilled.

Asian Chicken Salad: Serves 4
4 boneless, skinless chicken breasts, or 1 whole chicken in 4 parts.
1 tsp. grated ginger root
2 Tbs. soy sauce
1 large clove garlic-crushed
2 Tb. oil –to lightly grease the grill or sauté indoors
1 cup cooked short grain brown rice
1 avocado-peeled and sliced
3 scallions sliced diagonally
1 1/2 oz. snow peas sliced diagonally
1 head of red leaf lettuce
¼ cup Thai Sweet Chili Sauce
2 Tbs. rice wine vinegar
2 Tbs. oil
¼ cup chopped dry roasted peanuts or pistachios
Marinate the chicken in the next 3 ingredients at least 3 hours or overnight. Grill the chicken or sauté in oil, drain and cool. Place the cooked rice in the used pan or a lightly oiled one, spread it out and allow to crisp in the bottom. Remove pan from heat. Quickly blanch snow peas. Place Chili sauce, 2 Tbs. vinegar and 2 Tbs. oil in a jar and shake to make dressing. Place the chicken pieces around one side of a platter or each plate. Place pieces of the ‘rice cake’ around the opposite one and fill the center of the platter or plate with the torn lettuce leaves, top with the snow peas, avocado slices and scallion. Drizzle with the dressing and garnish with the nuts.
This too can be served hot as made or prepped ahead and the ingredients, except the nuts, kept chilled, but the flavor of the meat is best at room temperature or above.

Lamb Salad with Mint: Serves 4
1-1 ½ lb. boneless lamb—a small rolled leg or tenderloin are best*
1 large head red leaf lettuce
3 scallions sliced diagonally
4 oz. grape tomatoes- halved
1 cup cooked barley–optional
¼ cup olive oil
½ tsp. Dijon mustard
1 Tbs. white wine vinegar
1 Tbs. chopped mint + extra for garnish
½ tsp. sugar
4 oz. crumbled Feta cheese
1 Tbs. oil
¼ cup chopped, toasted pecans or cashews
Combine olive oil, vinegar, mustard, sugar and mint in a jar, add barley, if using, and shake well.
Trim meat well and sauté over medium heat in 1 Tbs. oil until medium rare, about 8 min., turning often, or grill on a lightly oiled rack. Cool meat, thinly slice diagonally and tent until ready to serve. Place the sliced lamb around a platter or plates. Tear the lettuce and toss with tomatoes, scallions and barley with dressing and fill the remainder of the plates. Top with cheese, and garnish with extra mint and nuts.
This like the other dinners can be stored, chilled separately until ready to be served or served warm.
*Note: Very thinly sliced rib chops can be used as well. 12 chops =2 ½ lbs. will yield the same amount of meat as the recipe states, allowing for the weight of the bones. The same cooking directions apply.

Ham and Cabbage: Serves 4—A wonderful ‘special event’ presentation with a baked ham, the salad in a large bowl and the garnishes passed on the side.
1 – 1 ½ lb. Deli ham sliced ¼ inch thick—or freshly carved from a baked ham
8 oz. red cabbage- shredded
8 oz. green cabbage-shredded
2 baked medium sized yams, cooled and torn in bite size pieces
4 scallions thinly sliced
1/3 cup + 1 Tbs. olive oil
3 Tbs. white wine vinegar
½ tsp. Dijon mustard
¼ tsp. sugar
1 Tbs. caraway seeds-divided 1 tsp.in reserve
Combine the last 5 ingredients in a jar and shake to make a dressing. Allow flavors to meld for several hours. The yams can be cooked in a microwave until tender and torn when cool. Toss the yams and cabbage with the dressing. Place in a bowl and garnish with the reserved seeds. Slice the ham at table and pass the salad with extra caraway seeds on the side.
Alternatively, line one side of each plate with sliced ham and fill the rest of the space with the cabbage mix. Garnish with the caraway seeds.

Sweet and Sour Pork Salad: Serves 4
1- 1 ½ lb. pork tenderloin*
2 Tbs. soy sauce
1 Tbs. warm honey
1 Tbs. dry sherry
1 Tbs. oil
8 oz. Chinese cabbage-shredded
1 carrot- shredded with a vegetable peeler
3 scallions thinly sliced diagonally
4 red radishes—thinly sliced
½ cup Bulgar
(1) 15 oz. can pineapple rings-drained, juice reserved
2 Tbs. oil
¼ cup white wine vinegar
1 tsp. brown sugar
1 Tbs. Wasabi cashews if available or toasted chopped walnuts
Marinate the meat in the next 3 ingredients overnight. Sauté pork in the 1 Tbs. oil, basting with the marinade, until just done, about 10 min. or grill on a lightly oiled rack; cool, thinly slice and tent. Meanwhile, measure reserved juice minus 1 Tbs. and add water to make 1 cup. Place ½ cup Bulgar in the juice and allow to sit for 30 min. Combine vinegar, 2 Tbs. oil, 1 Tbs. juice and brown sugar in a jar and shake to make a dressing. Toss the vegetables with the Bulgar. Place the meat slices around the edge of a plate, or to one side, fill the center with the cabbage mix and lay the pineapple rings decoratively on top. Drizzle with the dressing. Garnish with the nuts if using.
*NOTE: Very thin, boneless center-cut chops will do, in the same weight as stated above. The same cooking directions apply.
*NOTE: Most of these recipes are adapted from ones in Confident Cooking’s Sensational Salads published by Konemann.

Apr 25

DIPS-THE IDEAL SPRING SNACK

Nothing draws people outside like spring days. The sun is warming, not hot, the breeze has no nip, the clouds are cotton balls in an azure sky and the landscape is a clean, fresh green. It’s a sure cure for winter’s ‘cabin fever’. To enhance the experience, or perhaps as a reason to prolong it, food is often brought along but it has to be something suitable-easy to eat, stable at room temperature, not messy without excess packaging.

Dips are the perfect answer. Packed in a small cup, all they need is a bag of chips, crackers, pretzels or fruit and/or veggies and, on a roll, many become a sandwich. They’ll provide lunch, a canape before dinner, or mid-afternoon and before bed snacks. They can even become spreads for a more substantial sandwich, or dressing for a salad.

Spring is a great time for socializing. There are holidays, events-graduations, weddings, showers, proms and simply the desire to enjoy the weather with others. Impromptu get-togethers are common and casually sharing a beer or glass of wine with neighbors seems normal. Enter the dip, spread, pate, by any name this form of appetizer is the answer to the menu problem at these spring gatherings. Having a dip ready in the fridge is handy but there’s such variation in the recipes, that several can be served at the same affair and not seem boring.

The following recipes fill all those requirements. The first two are bean based, the second two vegetable. Then there’s a selection of cheese based recipes that are heat tolerant and contain no ingredients which cause them to spoil. Finally, there are two cooked dips which, obviously aren’t affected by the temperature. So welcome spring with good taste.

After the recipes, I’ve added some recommendations for dippers. Aside from having a potato chip break off in the dip, nothing irks me more than to sample a dip and be left with a large piece of empty dipper. Double dipping isn’t an option, I don’t need the extra carbs and I usually discard it somewhere. If I’m the hostess, I realize that half my dipper supply ends up in the trash. One solution is to provide spreaders, even a butter knife with the dip but there are other simple solutions needing only a bit of effort because the answer is providing smaller dippers. See them after the recipes.

RECIPES

Bean Based Dips:

The best known of these is garbanzo based Hummus. The recipe is all over the web, and the product is available in every market, both ready in tubs and in mixes. So I’ll only add a few tips on making the commercial appear home-made. To10-12oz. of dip, add ¼ cup chopped mint leaves and a few drops fresh lemon juice to taste. Stir in don’t blend. It’s the contrast in tastes that is interesting.

Cannellini Bean Dip: Serves 4-6 From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans cannellini beans rinsed and well drained
2 oz. grated cheddar cheese
2 Tbs. chopped fresh parsley
3 Tbs. olive oil
Salt and pepper to taste
Blend beans into a chunky paste. Stir in the other ingredients and chill well. Serve with a swirl of oil on top and fresh parsley.

Buttered Nut and Lentil Dip: Serves 4-6-From Practical Party Food by Parragon Publishing
4 Tbs. butter
½ cup dried lentils
1 small onion chopped
1 ¼ cups vegetable broth
¾ cups blanched almonds
½ cup pine nuts
½ tsp. EACH cumin, coriander and ginger
1 Tbs. chopped fresh cilantro- for garnish
Sauté the nuts in ½ the butter until golden remove from pan and set aside. Sauté the onion in the rest of the butter until golden, add the broth and lentils and bring to a boil, then lower heat and cook for about 30 min. until beans are soft. Blend beans, onion, broth, nuts and spices until smooth. Chill and serve garnished with cilantro.

Vegetable Based:

Artichoke and Cumin Dip: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
(2) 14 oz. cans artichoke hearts-drained
2 garlic cloves
½ tsp. cumin
Olive oil as needed
Salt and pepper
Blend all ingredients with enough oil to make a smooth consistency. Serve chilled

Smoked Fish and Potato Dip: Serves 4—From Quick and Easy by Parragon Publishing
1 lb. starchy potatoes-peeled boiled and mashed
10-12 oz. smoked fish- skinned and boned, flesh flaked-see note*
3 oz. white grapes-microwaved, covered for 1 min.in 1 Tbs. water then drained
2 Tbs. EACH sour cream and lemon juice
1 Tbs. EACH capers, chopped dill pickle and chopped fresh dill OR1/2 tsp. dried +to garnish
Salt and pepper to taste
Blend the flaked fish meat and potatoes until smooth, add the sour cream, lemon juice and grapes and pulse to incorporate. Stir in the other ingredients. Chill for 2 hrs. to meld flavor.
*Whiting or Mackerel available whole in the Deli counter of most supermarkets.

Cheese Based

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Marinated Feta with Lemon and Oregano: Serves 4-6- From Three and Four ingredients by Jenny White and Joanna Farrow
7 oz. Greek feta cheese
¼ cup oregano leaves
1 lemon in wedges
1cup extra virgin olive oil
Drain and dry the feta and cut it in chunks. Marinate in the oil, oregano and lemon wedges covered and chilled for at least 4 hrs. (the longer the better.)

Basic Dips:

Each serves 8-10
To 8 oz. cream cheese, 12 oz. sour cream, salt and pepper add:
1) 2 Tbs. dill and 1Tbs. grated onion
2) 1 ½ oz. onion soup mix and 2 Tbs. chopped chives
3) 6 oz. salsa and ¼ cup EACH chopped cilantro and chopped black olives
4) 1 mashed garlic clove, 3 scallions-white part only-sliced thin and 3 Tbs. finely chopped mixed, fresh herbs
For each recipe, blend ingredients and chill well to let flavors meld before serving.

Cooked Dips
Caponata: Serves 8-10-From the Everything low-Carb Cookbook by Patricia M. Butkus
½ cup olive oil
6 medium zucchini in ½ inch slices
1 red bell pepper in medium dice
6 cloves chopped garlic
2 cups diced tomatoes
½ cup tomato paste
¼ cup capers-drained
¼ cup balsamic vinegar
½ cup chopped toasted walnuts
Salt and pepper to taste
Sauté the zucchini in the oil until golden on both sides about 5min. over medium heat. Add the other ingredients, except the nuts, and simmer for 15 min. stirring often to prevent sticking. Season to taste and chill covered in a glass or ceramic container overnight. Serve at room temperature garnished with the nuts.

Chorizo and Garbanzo Tapas: Serves 4-6 –From Special Occasions by Parragon Publishing
9 oz. chorizo sausage
½ cup olive oil
(1) 14 oz. can garbanzo beans rinsed and drained
Salt and pepper
Fresh oregano to garnish
Whisk 6 Tbs. of oil. salt, pepper and the vinegar to taste in a non-metal bowl. Cut the sausage in ¼ inch slices and cut the slices crosswise. Sauté the onion in 2 tbs. oil until soft, add the sausage and cook 3 min. more until done. Drain on towels and stir into the marinade with the beans. Allow to cool completely, and chill, covered if not serving at once. Serve at room temperature garnished with oregano.

Dipper Ideas:
1) Roll slices of packaged bread, whichever kind compliments the dip it accompanies, very thin and cut in 4 pieces-triangles, squares or slices. Toast on both sides in the oven and allow to sit out to dry and crisp before serving.

2) Spread an 8 inch tortilla, corn or flour lightly with oil and sprinkle with seasoning or herb of choice. Cut a 4 inch circle out of the center and divide into wedges. Cut the outside rings in 1 inch intervals. Bake in a 350 deg. oven for 10 min. or until dry and crisp. Cool completely.

3) Do the same with pitas, opening each into 2 rounds and dividing each round into 8 wedges

4) Buy grissini, the very thin bread sticks. They snap into 2 inch pieces cleanly and appear a culinary choice rather than an economy measure.

5) Make your own bread sticks. Buy frozen bread dough. You probably won’t need more than 1 loaf per event but working with 1 loaf at a time, divide it in 3 and roll each piece in a 16 inch rope. Cover and allow to rise. Cut that into 1 inch segments and roll each to 6 inches. Lightly brush it with oil, milk or egg white and roll in seeds or sprinkle with kosher salt. Divide into (3) 2 inch pieces and place on a parchment lined baking sheet. When all are done, bake at 450 deg. for15 min. until crisp and golden.

Store all of these items in an air tight container.

Dec 10

NUTS-IMPRESSIVE DIY GIFTS

As I wrote on October 8, home-made gifts from the kitchen take on a new significance this year. No longer just a token greeting or ‘Thank You, they are a way to reach out to absent family members, tell them you miss them, want to share some of your holiday with them and hope to be with them next year.

I always planned a full line of hors d’oeuvres for the winter holidays, both for the family evenings at home, and more elaborate dishes for entertaining. I changed the selections each year to keep interest, but there was one constant, perennial, favorite, the home blanched, toasted, salted almonds. For 3 generations they had been an in-house treat, but that ended in 1983.

I needed to thank someone for a professional favor. A gift was inappropriate, flowers and candy appeared trite. I wanted something personalized to convey how appreciative I was without overstepping boundaries. I had my solution when I saw a display of nuts in a gourmet shop. Though very expensive, I knew those nuts weren’t as good as mine and the raw materials were quite reasonable, which resolved the awkward question of suitable price range, a frequent problem choosing gifts for strangers.

I bought a decorative tin, and filed it with 1 lb. of nuts. It was perfect. The nuts were enjoyed for themselves and with understanding of the effort I had put into making them. I had stumbled on an invaluable gifting secret. Nuts are an inexpensive raw food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts.

Furthermore, depending on the packaging, the presentation can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. Moreover, they’re stable enough to be mailed long distances.

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ground nuts because peanuts and Brazil nuts are major allergens. Although allergies to the other seven nuts are rare, play safe and inquire about the recipient before gifting.

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 or $60.00.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance. Most commercially prepared nuts are seasoned by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation in which case these particular contents are elegant enough to do justice to their container.

The point is, that with little outlay, learning to process nuts, opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below. Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned . With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways. The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.
*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end. You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor.

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving.

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It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts:

Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.
Hazelnuts—250-275deg.—20 min.
Macadamias –225-250 deg.—10-15min.
Pecans 325 deg. -15min
Pistachios 350 deg. 8min.
Walnuts 350deg. -15min.
Cashews 350deg. -15min.
Almonds 350 deg. 20 min.

Mixed Pesto Nuts:

Yield 4 cups
1 ½ cups pecan halves
1 ½ cups blanched almonds
1 cup walnut halves
3 Tbs. oil
2 Tbs. shelled pistachios or pine nuts
2 cloves minced garlic
2/3 cup chopped fresh basil
½ cup Parmesan cheese
½ tsp. salt
Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.
NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts:

For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.

Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon

Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

½ cup very strong coffee
1 ½ cups sugar
1 Tbs. corn syrup
Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork. Cool and package as directed above.

Orange Candied Nuts:

Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts:

Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar
1 cup boiling water
1/8 tsp. Cream of Tartar
Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Mar 14

FRESH BISCUITS-SIMPLICITY ITSELF

When the weather roller-coasters as it has this season, with temperatures varying as much as 30 deg. in as many hours, a mug or plate of hot soup is often more welcome and satisfying than a sandwich or entrée platter. And nothing pairs better with any hot liquid than a fresh biscuit.

Actually, in reviewing my posts recently, I was surprised to find I’d discussed bread accompaniments only twice. On Jan. 14, 2014, I wrote about all types of muffins for all occasions. On May 25, 2016 I discussed using commercial, frozen bread dough to make everything from artesian loaves to cinnamon buns.

Biscuits, however, are in a class by themselves. Muffins, cake-like in texture, start with a beaten batter, must be baked in a mold to gain form and depend on eggs for leavening. Bread starts with kneaded dough which can be formed, even braided into free-standing shapes and uses yeast to rise.

Biscuits are in between both in texture and composition. Although, they are based on batters, can be baked in molds as well as be altered into dough, allowing them to be rolled and cut, only biscuits can be dropped by spoonfulls onto cookie sheets and baked. Also they rely on baking powder to expand rather than eggs or yeast. Moreover, they are quickly made, simply needing a spoon to stir the batter, often consisting of just 3 ingredients and they bake in few minutes. It takes little time or effort to serve them fresh.

In this post, I’ll show you exactly how easy it is to have biscuits ready for the table. To emphasize this point, most of the biscuits below have only 3 ingredients. Although these recipes are basically standard in most cookbooks, my main source was The Best of Cooking with 3 Ingredients by Ruthie Wornall, because she had them so well organized. I also used the antique classic The Settlement Cookbook and my Some Saint Patrick’s Day Recipes.

There are a few exceptions in this listing. Popovers are more of a muffin in composition but the texture is pure biscuit. They’re reputed to be so darned difficult they scare people, and this recipe is so quick and easy, I couldn’t resist sharing it. Baking Powder Biscuits exemplify how the batter can be turned into dough, rolled and cut. Scones are made as dough, but the ingredients are biscuit, not bread. It just shows the range of the category.

One final tip: Most of the recipes stipulate either a biscuit mix, such as Bisquick and Jiffy or self-rising flour. Substitutes for both can be easily made from pantry staples. Here are the formulas:
1)Biscuit mix=1 cup sifted flour+1 ½ tsp. baking powder +1/4 tsp. salt + 1 Tbs. melted butter or oil
2)Self-Rising flour=Same as biscuit mix minus the shortening

RECIPES

Quick Popovers: Yield 8
2 eggs
1 cup flour
1 cup milk
Combine ingredients and mix well. Fill greased custard cups or popover tins* ¾ full. Place in a cold oven and bake at 450 deg.30 min. DON’T PEEK or they won’t rise!
*NOTE: Regular muffin tin cups aren’t deep enough to allow the dough to rise to the point of forming the large central air bubble which is the hallmark of popovers. They will still be good but they won’t have the hollow center or be so light.

Mayonnaise Rolls: Yield 8
2 cups self-rising flour
1 cup milk
4 Tbs. mayonnaise
Combine ingredients and mix well. Pour into greased muffin tins and bake in a preheated 400 deg. oven 22 min. Can be garnished before baking with a sprinkling of dried herb ofchoice.

Cheese Biscuits: Yield 8-12 biscuits
2 ¼ cups baking mix
2/3 cup milk
½ cup grated cheddar cheese
Options*
Mix ingredients to form soft dough. Beat 30 sec. adding more biscuit mix if dough is too sticky. Drop by rounded spoonfulls unto a greased baking sheet and bake in a 350 deg. preheated oven for 15 min. or until golden.
* These rolls are the same recipe as the famous Red Lobster Cheese Biscuits. To duplicate the restaurant ones – melt 4 Tbs. butter with ¼ tsp. garlic powder and brush the tops of the biscuits then sprinkle with dried parsley flakes before serving. NOTE-If intending to add the butter and parsley, spoon flatten the tops of the biscuits before baking

Party Biscuits: Yield 12
1 cup flour
1 cup whipping cream
2 Tbs. sugar
Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 400 deg. oven for 10 min.

Sour Cream Rolls: Yield 12
1 cup self-rising flour
½ cup melted margarine
1 cup sour cream
Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 350 deg. oven for 15 min.

Clover Leaf Rolls: Yield 1 doz.
2 ¼ cups biscuit mix –divided
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½ cup melted margarine
Combine 2 cups biscuit mix, sour cream and margarine and mix well. Sprinkle ¼cup biscuit mix on a sheet of waxed paper. Drop dough by level tablespoons onto paper and roll in mix to form 36 small, coated balls. Put 3 balls in each of 12 greased muffin cups. Bake in a preheated 350 deg. oven 15-20 min. or until golden.

Ice Cream Biscuits: Yield 10
2 cups self-rising flour
1 pint vanilla ice cream
2 ½ Tbs. melted butter or margarine+ for cups
Blend flour and Ice cream until moistened; batter will be lumpy. Fill 10 buttered muffin cups ¾ full and top each with a bit of melted butter. Bake in a preheated 350 deg. oven for 20 min.

Onion Drop Biscuits: Yield 10-12
2 cups biscuit mix
¼ cup milk
(1) 8 oz. tub French Onion Dip
Combine ingredients and mix to a soft dough. Drop by rounded mounds on a greased cookie sheet and bake in a preheated 350 deg. oven 10-12 min. until golden.

Baking Powder Drop Biscuits: Yield(12) 1 ½ inch biscuits
1 cup flour
2 tsp. baking powder
Pinch salt
1 ¼ Tbs. shortening*
½ cup water-or milk**
Optional flavorings***
Mix dry ingredients, cut in shortening. Stir in just enough water to make a soft dough easily dropped by rounded spoonfulls onto a greased cookie sheet. Bake in a preheated 450 deg. oven 12-15 min.
*TIP: Try Crisco. It seems to bake-up lighter
** Using buttermilk increases flavor
*** Adding sugar and/or cinnamon, herbs and/or spices to taste to the batter and/or as a garnish tailors the biscuits to the meal and adds a personal touch
NOTE: To fit the 3-inregient theme of this post, self-rising flour can substitute for the first 3 items, but the baked biscuits may not rise as well because the recipe has a slightly higher percentage of baking powder. It also requires a higher percent of shortening than found in biscuit mix.
To make these into cut-out biscuits: Reduce liquid to 1/3 cup. Blend the shortening and sifted dry ingredients in a bowl. Make a well in the center and add liquid. Stir only until contents are moist, then turn out on a lightly floured board and knead about 20 sec. Pat or roll dough to ½ inch thick, cut into rounds, place on a sheet and bake in a preheated 45 deg. oven for and bake for 10-15 min. Yield is same as for Drop Biscuits..

Scones:
2 cups flour
1 Tbs. baking powder
½ cup butter or margarine softened
½ cup sugar
¼ tsp. salt
½ cup raisins, currents or craisins – optional
To sour milk, put one drop lemon juice or vinegar into regular milk and let sit for 15 min. or substitute buttermilk. Combine butter, sugar, salt and mix until well blended. Sift flour and baking powder and add alternately with milk to other ingredients with fruit if using. Stir as little as possible with quick strokes. Roll onto a floured board and pat into a ¾ inch circle. Put on a greased cookie sheet and cut into 8 wedges but leave the circle intact. Bake in a preheated 450 deg. oven for 15 min. Serve warm with butter.

Jan 24

CASSEROLES TODAY

A few weeks ago I mentioned looking forward to hardy winter recipes. For many that conjures visions of steaming, golden casseroles, for others casseroles are considered old-fashioned. The current preference is for quickly made, lighter meals and the sauté pan is the utensil of choice.

The main objection seems to be that casseroles take time to assemble and prepare but wait a minute. Let’s look at the flip side of that coin. They can be made and held, chilled, oven ready in their serving dish, way in advance of cooking. Some can even be frozen for long periods and cooked without thawing. When the time comes to cook, casseroles are simply baked, unattended-no basting no turning. They usually need only about 30-45 min.to cook and meanwhile people are free to do other things. Serving’s a cinch with no plating and they only need a simple side salad. Clean-up’s easy too-only the serving dish and plates. “What’s not to like?”

Nor do casseroles have to be starchy, dependent on rich sauces and fattening. They can be lighter, made of ingredients more geared to current tastes and still be comfort food. And they’ve always been great to serve at parties. Personally, with the temperature dropping and my winter addiction to warming things increasing, I’m welcoming them back into my menus.

So I’m dedicating this blog to casseroles. Some I’ve posted before, others are new, and they range from minimal effort to more involved. A few are elegant enough for entertaining, most are simply welcome, satisfying meals but all are delicious and worth trying. If cooking frozen, always increase time 5-8 min.

RECIPES

Hot Chicken (or Turkey) Salad:

Serves 6—This recipe was given me by a caterer years ago. He said it was his most requested dish and I believe it. It’s a great family favorite and has starred at many buffets, but never have I served it without being asked for the recipe. Great to freeze covered but add the croutons before cooking.
3 cups cubed cooked meat-chicken or turkey-leftovers are great

1 ½ cups thin 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 min.

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!

Chicken Divan:

Serves 4-This is a very old dish, but a delicious, easy one when using frozen broccoli. To make it even simpler, (1) 14 oz. can of cream of chicken, or mushroom soup can replace the white sauce. Simply dilute the soup with ½ cup of milk or broth. Can be made 1-2 days ahead, and kept chilled but do not freeze.
4 boneless, skinless chicken breasts
(1) 14 oz. can chicken broth
(1) lb. bag frozen broccoli cuts-thawed and drained
4 Tbs. butter
4 Tbs. flour
½ cup whole milk or half and half-more if needed
½ cup grated mild cheddar cheese
½ cup grated Parmesan cheese
Salt to taste if needed
Paprika to garnish
Poach chicken in broth. Cool and slice breasts in half lengthwise. Measure remaining broth and add enough milk to equal 2 cups. Melt butter in a sauce pan over medium heat. Remove from heat and stir in flour to make a paste. Quickly add liquid and stir to break up lumps. Return pot to heat, stirring constantly to remove lumps, bring to a simmer and continue stirring until sauce thickens to desired consistency. Add cheddar cheese and ¼ cup Parmesan, stir until it melts. Add salt if needed. Lightly grease a 2 qt. casserole. Place a layer of broccoli in the bottom, arrange the chicken over it and cover with half the sauce. Top with the rest of the broccoli, the rest of the sauce and sprinkle the rest of the Parmesan over it. Garnish with a sprinkle of paprika for color. Bake at 375 deg. for 40-50 min. until golden and bubbly. Serve at once.

Sherried Ham Casserole:

Serves 4

This is a long, long time family favorite, because in one form it makes a party dish of leftover ham, but can also be a quick way to make a week day seem special. Smoked turkey may be substituted for the ham. Can be frozen, but the fresh tomatoes lend a special note that is lost in freezing.

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.

Hot Dog, Potato and 2 Bean Casserole:

Serves 4- Do not freeze, and it’s so quickly assembled, there’s no point.
8 hot dogs cut in 6 pieces each—2 cups cubed ham is an option
(1) 15 oz. can kidney beans
(1) 14 oz. can of diced tomatoes – drained, juice reserved
(1) 10 oz. bag frozen cut green beans
1 large onion thinly sliced
1 Tbs. oil
Salt & pepper
4 large white potatoes
Heat oil in a large pot over medium heat. Cook onions until softening and add hot dog pieces. Continue until onions are soft and hot dogs begin to puff at ends. Add kidney beans, tomato juice and green beans; cook 3 min. add tomatoes, stir to incorporate, taste for salt and pepper and remove from heat. Put the mixture into a lightly greased 2 qt. casserole or 4 individual oven-proof dishes. Pierce the potatoes and microwave 1 – 1 ½ min. until still firm but no longer raw. When cool thinly slice and arrange over the top of the casserole(s). Can be refrigerated for up to a day at this time. Bake in a 400 deg. oven until potatoes are golden-about 45-50 min.

Baked Beans and Knockwurst (Kielbasa or Hot Dogs):

Serves 4-5-My grandmother used to make baked beans from scratch. The dish was a treat but time consuming. Now with all the verities of baked beans, it’s an easy option anytime. Traditionally the meat is hot dogs and I’ve used the 3 above but I think any type of sausage works. Do not freeze. *See NOTE for leftover suggestion.
(2) 25 oz. cans baked beans
4-5 thin slices of onion

2 Tbs. Pick 2-all optional- ketchup and/or molasses and/or maple syrup and/or mustard and/or horseradish
8-10 Sausage links-at least 2 per person depending on appetite
Empty the beans in a lightly oiled casserole dish and mix with optional seasonings. Separate the onion slices into rings and sprinkle over top. Bake at 350 deg. about 20-25min. Pierce the sausage casings with a fork, and arrange links around edges of dish, over lapping and double rowing if necessary. Bake for additional 30-40 min. until meat browns and onions are almost burnt.
*NOTE: For handy canapés: Mash leftover beans, mix to taste with the above seasoning choices and spread between slices of crust less, thin sliced bread. Cut into triangles or fingers and freeze in layers. To serve- oven toast on both sides.

Sirloin Tip Casserole:

Serves 4- A ‘company’ casserole. Don’t try to freeze. The advantage here is that it can be assembled hours in advance and cook while you entertain.
2 lbs. Sirloin Tips well -trimmed and cubed – cubes of round-top or bottom- may be used as well
8 oz. fresh sliced mushrooms OR (1) 4 oz. can whole buttons cut in half
2 medium onions in 8ths
2 Tbs. dried parsley
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2 tsp. dried oregano
2 tsp. dried rosemary
2 tsp. dried thyme
Salt and pepper to taste
¾ cup tomato paste
1 cup Red wine – divided ¼ cup reserved
1 Tbs. cornstarch
3 Tbs. oil
1 tsp. Kitchen Bouquet if deemed necessary.
In a large skillet or saucepan, brown meat in 2 Tbs. oil, when nearly finished add more oil if needed and the onions, mushrooms, garlic and herbs. Cook 3 min. Add the tomato paste and the ¾ cup of wine. Cover and simmer about 25 min or until meat is tender. Add the cornstarch mixed with the ¼ cup wine and stir until gravy thickens. Add Kitchen Bouquet for color if needed. Pour mixture into a greased casserole, top with potatoes as made below. Preheat oven to 375 degrees.

Potatoes

1 box Instant mashed potatoes – 3 cups
Milk
Water
1 egg
1 envelope beef bouillon granules
2 Tbs. butter
½ cup grated Parmesan
Paprika
Make potatoes according to directions but use half milk and half water. When fluffy, add 2 Tbs. butter, 1 egg, and the bouillon. Arrange the potatoes in a ring around the edge of the casserole. Sprinkle with the cheese Garnish with the Paprika. Bake for 20 min or until browned

NOTE: This can be frozen if done so before the potatoes are added, and thawed to room temperature before adding them as well. Then proceed with the baking as directed.

Shepard’s Pie:

Serves 4

It’s claimed the colonial settlers brought this dish with them. Long regarded as a way to use leftover roast lamb, its popularity with children has surely also contributed to its endurance. In my modernized form it’s an easy casserole to make-without leftovers. Can be frozen.

½ lb. ground beef

½ lb. ground lamb – or turkey if preferred

2 large onions in 8 pieces each

1 10 oz. box frozen peas thawed

¼ cup mint sauce – I make my own but Lea&Perrins and Hampshire House are good

2 envelopes beef bouillon

1 envelope chicken bouillon

2 cups water – divided

2 Tbs. cornstarch

Kitchen Bouquet – as needed @ 1 tsp.

Cooking spray

1 box instant mashed potatoes – enough for 2 cups

Milk – as per box directions

1 egg

1 Tbs. butter

Salt and pepper

¼ cup grated parmesan

Dried parsley and paprika to garnish

Spray a skillet with cooking oil, and over medium heat cook the meat until no longer pink, with the onions until soft. Add 1 ½ cups water, bouillons and mint sauce. Dissolve cornstarch in ½ cup water, mix in and stir until gravy thickens. Remove from heat and add enough Kitchen Bouquet to turn the gravy deep brown. Stir in peas, and pour the mixture into an oiled ovenproof casserole. Make mashed potatoes according to directions, remove from heat and stir in egg. Spread the potatoes over the meat mixture, covering completely. Top with parmesan, paprika and parsley. Bake 350 degrees for 30 min.

Mexican Tortilla Casserole:

Serves 4-This recipe is from The U.S. Personal Chef Ass. Members Cookbook. It freezes but should be thawed before cooking. It’s a great choice for a Super Bowl Party.
2 Tbs. butter
3 Tbs. flour
¾ cup chicken broth
½ cup milk
½ tsp. EACH salt, garlic powder, sugar, oregano, cumin
¼ tsp. EACH pepper and paprika
(1) 8 oz. can tomato sauce
(1) 4 oz. can chilies chopped
1 tsp. chili powder
1 dash red pepper
½ lb. lean ground beef
1 large onion chopped
1 cup sliced mushrooms
½ lb. grated Cheddar Cheese
8 corn tortillas-cut into 6 pieces each
Melt the butter in a sauce pan and make a roux by adding the flour and stirring into a paste. Add the broth and milk and bring mixture to a boil stirring constantly. Add salt, pepper and garlic powder. Cook 1 min. and add tomato sauce, chilies and all other seasonings. Cook 2 min. more and remove from heat. Brown meat, onion and mushrooms in a large skillet, drain; add sauce and mix well. Lightly grease an ovenproof dish and line the bottom with half the tortilla pieces. Pour in half the meat mix, top with half the cheese. Repeat layers, cool and cover with heavy duty foil. Freeze now, or bake at 375 deg. until hot throughout.

Double Punch Lasagna Roll-Ups:

Serves 4 If you need to plan ahead for an oven-ready dinner, this casserole does freeze as well as keep wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.

1 lb. ground turkey (Frozen rolls ex. Jenny-O,) work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)

1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 T flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes
Salt to taste
Grated parmesan and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the cheese until it melts, add the nutmeg and salt. White Sauce often does need salt cf. Sauces and Gravies Link. Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns @ 40 min.

Dec 27

HOLIDAY LEFTOVERS TURN INTO PARTY CANAPES

Normally this week’s post would deal with leftovers but there are two posts on leftovers currently active and lots more in the archives. To access them click List of Contents, then pick the subject you want, click the title and you will link to the article. Or choose Nov. Dec. or Jan. of any year from the drop-down menu located in the right margin on any bog page.

With all this information available, I’ll turn my attention to this week which is rather unique in itself. The hustle and bustle, the seasonal rush and ‘official’ parties, even the BIG day with its feast, are all past. The pressure and stress are gone but we’re still in holiday mode because New Year’s is coming up. It’s the perfect time to make good on all those promises to “Get together over the holidays.” I’m not thinking of serious entertaining, a party or dinner, but there’s nothing like sharing an hour or two with old friends over a glass of wine.

Whether we have time to plan these gatherings or they’re impromptu we want whatever we serve our guests to be welcoming and well received, but we’re shopped out, tired of cooking, with a refrigerator full of leftovers and no desire to add more. The solution is to use some of the leftovers and/or pantry items, but what and how to do it quickly is the question.

To give some answers I’ve collected suggestions from a book I’m writing on appetizers. It’s led to the longest post I’ve ever done or may ever do, but there are so many ideas, and I want you to have lots to work with, including ways to use excess bread or make substitutes for crackers and chips.

This is the time to “think outside the box” because many recipe solutions can include those forgotten, but age defiant items hiding in the back of the cupboard, the can of anchovies or jar of artichoke hearts. Several are based on products usually in stock, especially when preparing event dinners, different cheeses, packages of shredded cheese, olives and herbs but mainly things just regularly on hand like ketchup, mustard and mayonnaise. Most don’t require more than one ingredient that may need to be purchased. They’re all totally “doable” on quick notice. On the other hand if you anticipate an impromptu occasion, picking up a few things in advance helps, cream cheese, sun dried tomatoes or a jar of tapenade for instance. The old Boy Scout code—

Let’s start with cracker substitutes then move on to the contents of a platter for guests, starting with things to use the crackers. Finally we can look at self-contained platter fillers like bruschetta. I list 7 varieties of bruschetta at the end of this post, so read on—

Have no crackers? Don’t as the Brits say “go crackers.” There are other ways to provide things to hold a dip or spread, that will win you raves, even if you couldn’t get to the store. For the diet conscious, sliced apples, wiped with lemon water to prevent browning, and peeled, sliced jicama, which stays crisp and doesn’t brown, are nice, fresh alternatives.
1) Flour tortillas, and pita breads (the latter opened to make two circles), cut in wedges, sprayed lightly with oil and sprinkled with lemon pepper, onion powder, garlic powder, or any similar seasoning of your choice, and dusted with paprika, for color, then baked on a foil lined cookie sheet, at 350deg. for 8-10min .make wonderful presentations, and really add taste, especially if the tortillas are tomato or spinach, and the pitas are wheat or flavored.

2) Don’t forget bread either. There are really good “party loaves” in the market, usually found near the Deli counter. If you are planning ahead, they keep well frozen and served by themselves or cut and toasted, depending on the use, they can really enhance flavor.
3) You can also make your own. My personal favorite is real Jewish rye, thin sliced, cut into bite size, and lightly toasted. Slices of French or Italian bread, can also be treated the same. Plain loaf slices can be rolled and cut into triangles, sprayed with cooking spray and baked at 350 deg. for 5-8 min Bagels, sliced and toasted are good too.
4) All of the above suggestions keep for about a month in air-tight containers, so make lots at a time and have them on hand!

Actually, nothing is more acceptable than a gourmet cheese platter, and many are now available in the supermarket. It’s eye-catching, fresh, looks tempting, and stays that way. Different cheeses left over from an earlier occasion, can be trimmed neatly, or cubed and presented, grouped, on a platter. If too little to use that way, consider using the leftovers in a spread or in small cubes with leftover cubed ham on a toothpicks. Mild cheeses, like Brie and Gruyere can be presented this way with cubes of turkey. To dress up the little kabobs, add a cherry, some raisins or craisins and perhaps a dip such as this with the herb addition suitable to the meat.

Easy Dip: Add 1 envelope beef bouillon dissolved in ¼ cup water and the dip stands on its own.
½ cup cream cheese
½ cup sour cream or plain yogurt
¼ tsp. each onion and garlic powder
1 tsp. strong herb and/or spice of choice or 1 ½ tsp. spicy brown mustard
Mix well or blend until smooth. Chill before serving.

Another solution for ham is to pair cubes with canned pineapple chunks on toothpicks. It can also be paired with slices or chunks of dill pickle—Kosher please—or melon. An easy appetizer, if you’re going to shop, uses deli ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved, and wrap a slice around a quartered kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice the melon in 1 inch wedges, remove rind wrap with the ham and cut in 1inch pieces secured with toothpicks. 4 oz. of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more. Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2 inch wedge of melon is the classic Italian first course Prosciutto con Mellone, an ever popular, elegant offering.

Cream cheese has numerous uses in appetizer recipes. One quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8in. thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges.

Served by itself, a block of cream cheese can be a stunning appetizer with a covering of Tapenade. If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. Tapenade is originally French made chiefly with capers, black olives, anchovies and lemon juice. Now it includes any of several mixtures used as dips or spreads. I chop sun-dried tomatoes, onion, olives garlic and oil. See page9 of this post. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels can also cover the cheese, as can a spicy rather than mild chutney.

Most importantly cream cheese is the base of most spreads. Consistency can be controlled with the addition of sour cream or yogurt to convert the mixture to a dip or adjusting the amount to enable the items to stand independently. A few examples using the most frequent holiday leftovers follow.

Turkey Spread

4 oz. cream cheese
4 oz. sour cream or plain yogurt
1 cup finely diced and shredded cooked turkey or chicken
½ tsp. onion powder
½ tsp. garlic powder
1/3 cup finely chopped black olives
1 tsp. dried dill OR thyme OROR curry powder
Mix well and chill. Optionally omit cream or yogurt and use 8 oz. cream cheese. Form into small balls and roll in chopped pecans.

Olive Pate:

Mix leftover tapenade with cheese base, adjust seasonings and serve OR combine
11/2 cups pitted mixed green and black ripe olives – finely chopped
1 garlic clove – crushed
1 lemon zest finely grated
4 tsp. lemon juice
½ cup fresh bread crumbs-wheat works well
½ cup cream cheese- not low fat
Salt and pepper
Fresh parsley or lemon slices to garnish
Mix all the ingredients and combine well. A machine can be used, but use care. Over processing will result in a muddy colored paste. Place in a covered container and chill for several hours. Serve with toast rounds or toasted bread. Makes 2 cups

Ham and Cheese Pate:

This can be made from leftover turkey and ham or Deli meats.
8 oz chicken breast cooked in fine dice—substitute turkey
3 1/2 oz. cooked lean ham in fine dice
1 garlic clove finely chopped
½ cup cream cheese – low fat is fine
1 tsp. grated lime zest + to garnish
2 Tbs. lime juice
½ bunch fresh parsley – stems removed – finely chopped- substitute 2 Tbs. dried
Salt and pepper
Mix all the ingredients well in a bowl. Cover and chill for several hours. Garnish with parsley and serve. Makes about 2 cups

Bleu Cheese Spread:

Packaged salad crumbles work well here
6 oz. bleu cheese – any type Danish, Roquefort, Gorgonzola
8 oz. cream cheese
1 Tbs. Worcestershire Sauce
1 Tbs. dried minced onion
2 Tbs. White wine
Blend well, place in crock for serving and chill

Cheddar Balls
½ cup shredded cheddar cheese –commercially packaged is fine
3 oz. cream cheese
1 tsp. salt
Red pepper
1 tsp. Worcestershire sauce
1 Tbs. paprika
1 Tbs. chili powder
Combine the paprika and chili powder and set aside. Mix all the other ingredients and form into small balls. Roll the balls in the paprika-chili powder mix and chill before serving.

Ham and Cheese Balls

½ lb. cooked ham – ground
5 oz. cream cheese
2 Tbs. Worcestershire sauce
1 Tbs. Ketchup
1/8 tsp. red pepper
1 tsp. lemon juice
½ tsp. salt
Minced chives, finely ground toasted nuts or finely grated sharp cheese
Combine the first 7 ingredients, and shape into meatball sized balls. Roll in optional choice of the last ingredient. Chill until very firm before serving.

Italian Stuffed Tomatoes
24 cherry tomatoes – tops sliced off and seeds carefully removed
2 cups whipped cottage cheese or soft cream cheese
1 Tbs. dried basil
1 Tbs. dried oregano
1 Tbs. garlic powder
Salt & pepper
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Mix cheese and spices and chill for a few hours to allow flavors to meld. Stuff tomatoes and top each with a caper.

Mayonnaise is also useful in creating on-the-spot spreads

Deviled Ham:

Shredded leftover ham works here simply adjust seasonings
1 can deviled ham
1 Tbs. Dijon mustard
¼ cup mayonnaise
2 tsp. India relish— or finely chopped sweet pickles
Mix all ingredients and chill. Makes 1 cup
NOTE: This mixture can also be used to stuff cherry tomatoes or lightly boiled mushroom caps.

Pimento Spread
8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
(1) 2 oz. jar pimentos drained and chopped- liquid reserved-or 2 jarred red peppers
3-4 seeded, chopped jalapeños – depending on taste
Mix all ingredients with a spoon until just chunky for a spread. Add the reserved juice to liquefy if desired as dip. Chill. Makes 1 ½ cups

Then there are the normal pantry supplies that can ride to the rescue or that item you never did find a use for.
Tuna Spread:
(1) can 6 ½ oz. solid white tuna in water – drained
1 cup sour cream
3 Tbs. finely chopped celery
2 Tbs. chopped pimento-or jarred red pepper
1 tsp. Worcestershire sauce
3 drops Tabasco
1 Tbs. chopped fresh parsley-or 1 tsp. dried
Stir to combine all ingredients. Chill well. Garnish with fresh parsley. Makes 1 ½ cups.

Deviled Egg Dip:

A simple dip to make from in house items is actually an old family favorite and can do triple duty as a sandwich spread or dressing for a wedge of lettuce. This is a “to taste” recipe rather than an exact one, but the rigid rule to success is that the whites are chopped alone, and the yokes crumbled into the mixture at the end of mixing.
4 hard boiled large eggs – whites finely chopped – yokes reserved
¼ cup mayonnaise
1 Tbs. Spicy Brown Mustard (or more to taste)
¼ tsp. Red Pepper – or to taste
Mix everything but the yokes. Then crumble them in. Mixture will be stiff, but will become more liquid as the flavors meld. Refrigerate at least one hour, adjust seasoning before serving. Makes 1 cup. (Note-Excellent with potato chips)

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of Jewish Rye bread sliced thin
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil until golden on both sides and bubbling. Serve at once.

Hot Dogs in Cumberland Sauce:

1 lb. pkg. hot dogs – any type
(1) 12 oz. jar red current jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

Anchovy Cheese Rolls:
12 slices white bread – crusts removed
6 oz. cream cheese – softened
(2) 3 oz. cans anchovy fillets
Flatten bread with a rolling pin. Spread with the cheese and cut each slice in half. Roll each piece around a piece of anchovy. Fasten with toothpicks and broil 5 min, until brown.

Some items stored in the freezer can help too

Spinach Porcupines:
(1) 10 oz. package frozen chopped spinach-thawed and drained
½ cup finely chopped onion
1 egg beaten
2 Tbs. melted butter + 2 teaspoons
1/3 cup fine bread crumbs
2 Tbs. pine nuts
2 Tbs. grated Parmesan
1 tsp. garlic powder
1 tsp. powdered ginger
½ tsp. ground nutmeg
Dash of pepper
Salt to taste
Mix the spinach, egg, onion butter and breadcrumbs together. Add the seasonings and pine nuts and incorporate well. Shape into equal balls about 1 inch diameter each and place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for about 20 min. or until cooked through and firm. Serve warm with toothpicks.

Zucchini Squares:

3 cups thinly sliced, unpeeled zucchini- a 1 lb. bag of frozen, thawed and drained will do
1 cup Bisquick
½ cup onion chopped
½ tsp. salt
2 Tbs. chopped parsley
1 tsp. dried marjoram or dried oregano
2 cloves garlic mashed
½ tsp. pepper
1/3 cup oil
4 eggs beaten
Mix all the ingredients together and spread in a 13 x 9 x2 inch greased pan. Bake at 350 degrees for 25 min. or until brown. Cut into 1 x2 inch pieces.

Here’s an idea for those who serve beef over the holidays

Beef Tomato Skewers:
1 lb. Deli roast beef sliced ¼ inch thick or leftover roast, even pot roast
½ cup Italian dressing – separated into 2 equal portions
(2) 14oz cans artichoke hearts drained and quartered
1 pint basket cherry tomatoes
(1) 6 oz. can pitted ripe olives – drained
Marinate beef in ¼ cup dressing for several hours. Marinate the vegetables for the same time in the other ¼ cup dressing. Drain the beef, roll up the slices and cut each in ¾ inch pinwheels or chunks if using leftovers. Drain the vegetables and alternately thread one of each with one beef pinwheel or chunk on 4 inch skewers or toothpicks. Makes 48 pieces.

Finally there’s Bruschetta, the ultimate way to use up odds and ends on leftover artesian bread. It’s angled slices of stale Italian bread, cut ¾ to 1 inch thick, lightly oiled and rubbed with garlic on one side and browned in the oven, (350degs for 10 min.) which can support a great variety of toppings, and once browned, depending on the topping, may or may not be returned to the oven. Some suggested toppings are listed below, but there are endless ways to make it. Let your imagination truly be your guide—

First a Note: Actually, substitute a thinly sliced French loaf for Italian, keep or change the garlic, substitute and/or add mustard etc. and change the cheese, it can become a canapé, but watch out – serve at once while hot!

1) Chopped fresh tomatoes, drizzled with olive oil, sprinkled with salt and pepper to taste and fresh, or dried herbs-basil, parsley, thyme or oregano, topped with a slice of fresh mozzarella, crumbled feta or slivers of Parmigianino-Romano. If substituting canned diced tomatoes, drain them very well and limit the oil.
2) Spread the toasted bread with pesto add slices of fresh mushrooms, or sautéed ones and /or karmelized onions or thin slices of tomato and top with slivers of brie, Fontana, gruyere or camembert. This can be served as is, or briefly run under the broiler.
3) Go veggie! Saute chopped onions and peppers in a little olive oil (This actually can be done by placing them with the oil, just enough to coat, seasoned with lemon pepper to taste, in the microwave on high, allowing 2 min. per cup) top with chopped bits of oil cured sun-dried tomatoes and / or a choice of cheese. Do not allow to stand long.
4) Try Mexican! Replace the tomatoes with drained salsa and top with cheddar and fresh cilantro. Add a bit of cumin and coriander to taste during cooking. (Optional) Can be run under the broiler, or served at room temperature, but again do not allow to stand long.
5) For seafood lovers, make a Lamaise dressing of one part ketchup to three parts mayonnaise, add mace to taste. Spread it on the toasted bread and top with shrimp, whole or chopped, crab or lobster interspersed with julienne curly leaf lettuce or spinach. Great for leftover shrimp rings.

6) Be elegant and top the bruschetta with thinly sliced smoked salmon and / or caviar decorated with a sprig of fresh dill. Optionally, a thin spread of cream cheese on the toast would mute the salty taste, for those who don’t care for it. This, especially, makes an excellent first course, as, in fact, do several of the suggestions above.

7) Tapenades make excellent bruschetta toppings, especially over a spreading of cream cheese. Olive and sun-dried tomato tapenades are now sold in the relish aisle of most markets and keep refrigerated for 2-3 weeks However, because the variety is limited, and they are usually sold only in small jars, it’s really better, and so easy, to make your own, especially if you’re planning on guests, and can do it ahead. A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes if oil cured, use some of the oil in the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long and proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

Dec 16

Nov 22

LUSCIOUS TURKEY LEFTOVERS

I love leftovers! Ever since childhood, they’ve been a breakfast favorite of mine, sides, salads—anything goes. It’s even better if a roast is included and turkey tops that list. What I don’t love is a dinner plate full of slightly weary, reheated items masquerading as the original presentation. It’s sad, and though perhaps satisfactory, far from satisfying, especially since there are so many ways to serve these foods in different, appetizing ways.

Sides can be added to frittatas, quiches and soups. Au gratins are wonderful scrambled with eggs. Green vegetables, with a few additions, blend into sauces. Even salads can be restored by replacing wilted greens with fresh. There’s no need to serve re-runs.

I plan to deal with these possibilities in another post. This week is all about turkey—Oh and two for stuffing at the end of the article. Each year I’ve written about ways to use leftover turkey and when I reviewed them, preparing for this year’s post, I realized there were a lot of excellent recipes there. So this year, I’m offering a list of the best, and since it takes up several pages, I’m cutting the text short. If you want to delve deeper into the subject, simply go to the blog section of the site and select any November from the drop-down menu on the right margin.

There are 19 recipes below, arranged in a certain order, so don’t just look at one or two and think they’re all to the same taste. Skip around and you’ll probably find one you like or which suits your requirements. The first 7 are Continental cuisine, the next 4, Italian. Then there’s a quick stir-fry, followed by 2 Mexican, 3 salads, 1 hash and a soup which is are stuffing recipes. Here’s to happy dining—POST Turkey Day!!

RECIPES

Turkey a la King Pierre:

Serves 4
Adapted from the chicken dish as served in the Café Pierre, in the hotel of the same name in New York City.
1 whole side (or half turkey breast) divided as described below-depending on size of bird
(2) 4 oz. cans button mushroom caps – drained
(1/2 ) 8 oz. can whole, pitted, black olives cut lengthwise in half
4 jarred roasted red peppers in slices ½ inch by 1 ½ inch.
1 envelope chicken bouillon granules
(1) 10 ½ oz. can chicken broth
1/4 tsp. curry powder- or to taste
1 cup milk- divided
½ cup light cream
3 Tbs. cornstarch
Measure broth adding water to make 1 ½ cups. Divide breast meat, lengthwise, cutting on an angle with the grain, into 8 large pieces. Add ½ cup milk, bouillon envelope, curry, mushrooms, and olives to the pan. Dissolve the cornstarch in the other ½ cup milk and add to the rest. Over medium heat, stirring constantly, bring the contents just to a boil. Reduce heat and stir until sauce thickens. Add cream and incorporate, then turkey and peppers and heat through, but do not allow to boil. Adjust seasonings. If at any time sauce seems too thick, add a little milk to thin, not water.
NOTE: If using leftover turkey: thaw if frozen. Otherwise follow above directions.

Serving suggestions: Cook 4 frozen patty shells according to directions, and have waiting, with tops or “caps” on the side. Fill shells and garnish with tops. Alternately, serve on toasted slices of artesian bread.

Turkey Curry:

Serves 4
In the 1960s this was a featured dish at the Strand Restaurant in Atlantic City, N.J. They roasted turkeys especially for it.
4 cups large turkey pieces white meat is best
2 apples peeled, cored and cut in 1 inch cubes
1 stalk celery in thin slices
1 envelope chicken bouillon granules
1 cup apple juice or cider
2 cups milk
½ cup half and half
2-3 tsps. curry powder or to taste
6 Tbs. flour
Place celery and apple juice in a microwave safe bowl and cook on high 1 min.; add apple and cook 1 min. more. Remove fruit and reserve; check juice measure and add more to bring to 1 cup if needed. Place juice and milk and half and half in a pot with flour, curry and bouillon and whisk to dissolve. Put pot on high heat and whisk until liquid is smooth, about 30 sec. Add fruit and celery and stir with a spoon until mixture begins to thicken, about 2 min. Do not allow to boil. Reduce heat to medium, add turkey and continue stirring gently until mixture is thick and meat is heated. Check seasonings and serve at once.

NOTE: Serve over rice and pass chutney on the side.

Turkey in Orange Sauce –

Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 min. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 min. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.

This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.

Chicken with Olives:

Serves 4
4 boneless, skinless chicken breasts or equal sized pieces of turkey meat
¼ cup flour
20 green, pimento stuffed olives, cut in half
2 Tbs. oil
(½) 14 oz. can diced tomatoes
1 onion diced
2 cloves garlic mashed or equal amount jarred
½ cup White wine
3 oz. tomato paste
½ envelope chicken bouillon granules dissolved in –1/4 cup water
2 tsp. olive juice – from the olives
Prepare chicken breasts by pounding thin, and coat in flour. Heat oil in a skillet over medium heat, and brown chicken on both sides @ 6 min. total. Remove chicken. Add onion and sauté 2 min. add garlic and sauté 1 min. more. Add rest of ingredients, and stir to combine, making sure tomato paste is incorporated. Return chicken to pan, cover and cook about 10 min.

Remove lid and cook 3 min. more to let sauce thicken, if needed.
NOTE: If using leftover turkey: Replace chicken with equal amount of turkey, thawed if frozen.
Start by using the 2 Tbs. oil to sauté the onion and proceed as directed above adding turkey in place of chicken at the time it’s returned to the pan.

Turkey with Mushrooms in Cream Sauce:

Serves 2
2 cups cooked turkey meat cut in bite-sized pieces
½ medium onion –sliced in half then quartered
4 mushroom caps about 1 ½ inch diameter each-quartered
5 oz. water
3 oz. milk or half and half
½ tsp. chicken bouillon granules
½ tsp. dried sage
1 ½ Tbs. butter-divided
2 Tbs. white wine-optional
2Tbs. flour
1 Tbs. grated Parmesan cheese
1/3 cup –or more-Panko
Saute vegetables in 1 Tbs. butter until onion is soft, about 3 min. using a slotted spoon, remove to plate with chicken. To the 5 oz. of water add 3 oz. milk or cream, white wine, sage and bouillon to equal 1 cup fluid. Melt reserved butter in the remaining butter in pan; bring to foam, remove from heat and add flour stirring to make a roux or paste.* Quickly add liquid and return to heat stirring constantly as it simmers until thickened, about 3 min. Remove from heat and correct seasonings. Fold in the meat and vegetables then pour into 1 casserole or 2 ramekins. Sprinkle with panko and cheese and bake at 360 deg. 20-25 min. until top is golden and sauce bubbles. Serve hot at once, or prepare ahead and bake before serving.
*For a lower fat rendition, replace the roux with 1 Tbs. cornstarch dissolved in the liquid and proceed to cook as directed above.

Turkey with Sundried Tomatoes and Sour Cream:

Serves 4-Freezes*
1 ½ cups leftover turkey
¼ cup sundried tomatoes in oil – or reconstituted – see below
1 medium onion in large dice
2 cloves garlic chopped
1 cup water
1 envelope chicken bouillon granules
½ cup white wine
2 Tbs. capers
½ cup sour cream
2 Tbs. butter
2 Tbs. oil
¼ cup flour
Salt and pepper
10 oz. sturdy, shaped pasta, rigatoni, penne, or shells
If tomatoes are dry pack, microwave them in enough water to amply cover, for 1 min. then allow to sit in the microwave, for 5 min. Melt butter in skillet over medium heat and sauté the onion. Drain tomatoes, and sliver them. When onions are soft, add garlic, oil and cook for 1 min., add tomatoes, water, bouillon, capers and wine. Simmer for 5 min or until sauce reduces slightly, add meat, heat for 1 min. correct seasoning, stir in sour cream and heat through, about 1 min. then serve over cooked pasta. Do not allow cream to boil or it will separate.
*Freeze before adding sour cream. Thaw and reheat on stove top, stirring. Add sour cream, heat through and serve over pasta.

Turkey Divan:

Serves 4-Freezes*
(1) 10 oz. can condensed Cream of Chicken soup + ½ can = 4-5 oz. milk
(1) 1 lb. bag frozen broccoli florets
1 ½ Tbs. white wine-optional
6-8 large pieces or slices of turkey = 4 chicken breasts
1/3 cup grated Parmesan cheese
(1) 8 oz. Can sliced mushrooms- optional
Thaw broccoli and pat dry. Make a sauce by mixing the soup and milk, with wine, if using, stirring until smooth. Lightly butter a 2 qt. ovenproof casserole and place half the broccoli in it. Cover with the meat and, if using, scatter the mushrooms over. Pour on half the sauce and scatter with half the cheese. Top with the rest of the broccoli, then the rest of the sauce and finally, the remainder of the cheese. Bake at 375 deg. for 40-50 min. until bubbling and slightly golden on top.
*If made with fresh broccoli, cook to crisp tender. Dish can be frozen, thaw and then bake as directed.

Turkey with Walnuts (Tetrazzini):

Serves 4
4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lb. cooked meat.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy sauce
(1) 10 oz. 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
Melt butter in skillet over medium heat. Brown turkey if using raw, if using leftover, start by adding vegetables and sautéing until 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 orzo garnished with walnuts.

To toast walnuts- place on foil in 350 degree oven for 5 min.
NOTE: If using leftover turkey: Thaw if frozen. Proceed as above from the point of adding the vegetables. Add the turkey about 1 min. after the cornstarch and stir gently to avoid breaking the pieces, but to insure cooking long enough to heat through.

Ravioli with Lime-Balsamic Dressing:

Serves 4
1 cup minced cooked turkey
1 tsp. orange zest
2 tsp. dried basil
1 egg lightly beaten
½ cup grated parmesan
9 oz. wonton wrappers
2 Tbs. lime juice
2 Tbs. Balsamic vinegar
1 Tbs. oil
½ tsp. honey
Combine the first 5 ingredients and place 1 heaping Tbs. in the center of half the wrappers. Lightly brush the edges with water and top with a second wrapper, pressing the edges together to seal. Boil raviolis in a large pan of salted water for 5 min. Whisk the remaining ingredients together to make a dressing. Serve the drained ravioli drizzled with dressing and garnished with slices of lime and chopped chives.

Italian Chicken (Turkey) Bundles:

Serves 5—Freezes*-Adapted from The U.S. Personal Chef Ass. collection
1 ½ cups chopped leftover turkey
1 medium-large onion in fine dice
(1) 10 oz. box frozen chopped spinach, thawed and drained
1 Tbs. oil
¼ tsp. garlic powder
2/3 cup grated Parmesan
8 oz. Ricotta
¼ tsp. EACH dried oregano and nutmeg
Salt and pepper
2 Tbs. butter-melted
10 egg roll wrappers
(1) 16 oz. jar pasta sauce—Red or White flavors acceptable
Microwave onion in oil on high for 2 min. stir in garlic powder. Combine all the ingredients, except wrappers, sauce and butter in a bowl add salt and pepper. Brush some butter into 10 of the 12 cups in a muffin pan or in 2 pans. Place a wrapper in each buttered cup and divide the filling among them. Fold over tops and brush with the remaining butter. Bake in a preheated 350 deg. oven for 20-25 min. until tops are golden. Serve at once, drizzled with the pasta sauce and garnished with the remaining Parmesan.
* To Freeze: Cool bundles and wrap separately in foil; store in a zip lock bag. To Reheat: Unwrap put on a plate and microwave on high 2-4 min. Drizzle with sauce and microwave 1 min. more, Garnish with Parmesan to serve.

Lasagna:

Serves 8—Freezes*
We’re going to try the easy type made with uncooked noodles. Any brand will work. However, if you have time to boil the noodles, by all means do. They tuck better around the ends of the casserole and give a more finished appearance. Moreover, if you want to make extra to have ahead, Lasagna does freeze beautifully, if done so before it’s baked, but the pasta must be cooked.

The recipes are the same, only the baking time is increased if the noodles are not precooked. On the other hand, the time difference is nearly erased if you take into account the time needed to boil the pasta. If using uncooked pasta, though, be sure the noodles are covered with the sauce or they will dry and burn. As for the filling, there are so many variations that you can have fun experimenting if you wish. I’ve given two optional additions.
9 Lasagna noodles
These products were affordable and had the same appalachianmagazine.com order generic viagra effects. Condom is the most important things, which you need to carry buy sildenafil uk out its treatment in the perfect way by the help of efficient medicament. That’s why pharmaceutical company has one set of price for drugs in the U.S. and another, cheaper set cialis prescription online of prices for medicines in other countries. Penegra is no substitute to brands that many Americans trust buy cialis pills and took several years in research and development. 2 cups chopped leftover turkey
(1) 2 lb. 3 oz. can whole Italian tomatoes
1 medium onion chopped
3 cloves fresh garlic minced
½ cup olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground black pepper
Salt to taste
1 pint Ricotta cheese
1 lb. Mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
Cooking spray
OPTIONS
(1) 10 oz. box frozen chopped spinach – thawed and drained
(1) 4oz. can mushroom stems and pieces – drained
Spray a 9”x 13” ovenproof dish or baking pan with cooking spray. Heat oil in a skillet; add onion and garlic, and sauté for 3 min. Add tomatoes and seasonings and continue to cook until tomatoes are broken and sauce is slightly reduced, about 10 min. Remove from heat and spread a thin layer of sauce in the bottom of the prepared pan, then stir meat into the sauce. Meanwhile mix the ricotta and eggs and spinach, if using, in a bowl. Place 3 noodles over the sauce, pour 1/3 of the meat sauce over them, then dot with ½ the ricotta mix, and scatter half the mushrooms, if using, cover with a layer of the mozzarella and a sprinkle of Parmesan. Repeat this layer again. Top with noodles, sauce, mozzarella and Parmesan.

Bake in a preheated 350 degree oven for 1 hour. (30 min if using cooked pasta) until browned and bubbling.
*To freeze, cover with foil. If frozen do not thaw. Bake at 350 degrees for 1hr. 15 min.

Leftover Turkey Stir-Fry:

Serves 4-6- This is a meal that can be altered to serve the number of people by adjusting the ingredients, not simply multiplying them; perfect for a fast supper of leftovers.
1 ½ cups cooked turkey
10-14 oz. bag of frozen broccoli florets
10-14 oz. bag of frozen stir-fry vegetables
(1) 8 oz. can mushroom slices-drained
6 baby carrots in quarters OR 2 medium carrots in 2” Julianne
2 stalks celery sliced diagonally AND/OR 8 oz. can sliced water chestnuts-drained
1 tsp. garlic powder
1 tsp. ground ginger
1 Tbs. Soy sauce or to taste
2 Tbs. oil
1/3 cup Teriyaki Sauce OR chicken broth + 1 tsp. cornstarch
Heat oil in a non-stick skillet and dissolve ginger and garlic. Add carrot and celery and stir 3-4 min. until crisp tender, add frozen vegetables and cook, covered 5 min., add mushrooms, water chestnuts and soy sauce, stirring to combine. Finally add Teriyaki Sauce and meat and stir 2-3 min. to heat through. If not using sauce, dissolve cornstarch in broth and add to skillet, Stir until sauce thickens, about 3 min. Then add meat and heat through. Serve over rice—precooked works fine here.

Enchiladas:

Serves 4— Freezes*
(8) 8 inch flour or corn tortillas
8 oz. Ricotta cheese
(1) 4 oz. can green chilies
½ lb. or 1 cup sliced, cooked turkey leftovers (can be made with fresh ground turkey)
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.

*This can be made ahead and frozen, after the salsa is added, but before the cheese and cilantro. To reheat:- if frozen, bake in 350 degree oven 30 min uncover, add cheese and cilantro, recover and proceed as directed above. If thawed, just proceed as above.

Classic Fajitas:

Serves 4
2 cooked, boneless, skinless chicken breasts OR 12 oz. cooked turkey or beef for stir fry cut in 2 inch strips
1 red bell pepper julienne
1 green bell pepper julienne
2 medium onions halved and sliced thin
3 Tbs. cooking oil
1tsp coriander
1tsp cumin
Salt and pepper
(8) 8” flour tortillas
(1) 8 oz. jar salsa
(1) 8 oz. container guacamole
1 cup sour cream
(1) 8 oz. pkg. “Mexican 4 Cheese Blend” – or shredded “Monterey Jack”
Heat oil in a large skillet over high heat. Add onions peppers and spices, and if using, chicken. Cook about 8 min., until the chicken is done and its juices run clear, and the vegetables are crisp tender. If using beef, cook vegetables about 4 min and add beef the last 4 or 5 min, so that it browns but stays tender.

NOTE: IF using leftover turkey: Proceed as directed above, but add thawed, if frozen, turkey meat at the very end and cook just long enough to heat through.

Meanwhile, cover tortillas with a dish towel, place on a plate and warm in the microwave on high at least 1min—test to make sure they’re warmed through.
Place the toppings – salsa, guacamole, sour cream and cheese on the dining table. Add the warn tortillas, and bring the sizzling meat mixture to the table in the skillet—making sure that it’s on a board or trivet—and let everyone dig in. To eat a fajita—Lay a tortilla flat on your plate, and spoon the meat mixture in a line across the center of the tortilla parallel to you, leaving a 2inch margin on each end. The julienne cuts make this easy. Put on the toppings of your choice—I like them all—and fold those short sides over the filling squaring them off. Then roll the first long side, the one near you, over the filling, then roll the whole thing over on the other side to make a compact bundle—–and enjoy ! ! !

Turkey, Pear and Pasta Salad:

Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.
1 lb. fusilli or penne
1 ¼ cup cooked turkey
2 pears-cored and sliced in size to equal the meat pieces
4 scallions – sliced
3 Tbs. chopped toasted walnuts
3 ½ oz. blue cheese*
3 Tbs. sour cream*
3 Tbs. ice water*
Cook the pasta al dente drain and rinse in cold water, drain again and cool. Arrange pasta on plates, top with meat, scallions and pears. Whisk the cheese, cream and ice water until smooth and drizzle over salads, Garnish with nuts.
*This dressing can be replaced with a good bottled blue cheese one.

Salad with Grapes:

Serves 4

2 cups cubed (¾ inch) chicken or turkey

1stalk celery thinly sliced

@ 24 red seedless grapes halved (green are fine but lack the visual contrast)

¼ cup mayonnaise

¼ cup sour cream

Curry powder to taste

Salt to taste

Stir the mayonnaise, sour cream, curry and salt together. Taste to correct seasonings. Gently stir into the other ingredients to avoid tearing meat. Plate on Romaine leaves, garnish and serve.

Hot Chicken (or Turkey) Salad:

Serves 6–Freezes*

3 cups cubed cooked meat

1 ½ cups thin 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.

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 Hash;

Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisins
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs together and press into 2 oven proof bowls. Indent the centers and bake in a preheated 350 degree oven for about 20 min. Break eggs into indentations and bake for 10 min. more.

Stuffing Soup:

Serves 6

4 Tbs. Butter or canola oil—or a combination

1 large onion chopped

1 carrot sliced

1 stalk celery sliced

2 tomatoes diced or (1) 14oz can diced tomatoes with juice

1 Tbs. dried parsley-or equal amount fresh

3 to 4 cups diced poultry or pork

48oz. stock=3 cans broth+ 6oz water (gravy may be mixed in to this amount )

2 cups leftover stuffing

1 ½ cups cooked shaped pasta-bows, shells, penne

1 to 1 ½ cups leftover vegetables—peas, beans, corn, sprouts, spinach (optional)

Melt butter in a stock pot over low heat and saute onion, carrot and celery until tender. Stir in tomatoes, meat and parsley. Add stock and stuffing. Bring to a boil, reduce heat and simmer, partially covered, 1hr. Add any leftover vegetables and warm through. Place pasta in a deep bowls and ladle soup over.

Nov 20

Nov 8

PUMPKIN DESSERTS

Pumpkins, like falling leaves, are iconic to autumn and its two major holidays. Pumpkin custard pie is as symbolic to Thanksgiving as the turkey. Interestingly however, as I pointed out last week, although winter squash are interchangeable in recipes and there are loads of casseroles etc. for all of the others, searching for pumpkin recipes yields a few soups, my favorite Stew in a Pumpkin (post Nov. 8, 2012) and a lot of desserts, yet one rarely sees these other desserts in restaurants or bakeries.

I wrote a post on this subject on Oct. 6, 2016, and am adding a sequel to it this week. So for those of you, like me, who aren’t fond of Pumpkin Custard Pie, and who might want to try other pumpkin sweets while it’s in season or who would like a choice on Thanksgiving, I dedicate this article and the previous one. May you find a suggestion which pleases you.

First, for the traditionalists who simply want to upgrade the custard pie, here are some topping ideas:

Nut Topping: Mix 2/3 cup pecans or walnuts+ 2/3 cup brown sugar + 3 Tbs. butter. Sprinkle over pi. Place in a 425 deg. oven until it begins to melt. Spoon over pie.
Eggnog Cream: Reduce 2 cups commercial eggnog over low heat, by half about 20-25min. Chill well and spoon over pie before serving or pass on the side.
Meringue: Beat 2 egg whites until soft peaks form, add 1-2 drops vinegar and continue beating adding ¼ cup sugar gradually until stiff peaks form. Swirl over chilled pie, covering top, but not crust. Place in a 425 deg. oven until peaks turn golden.

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RECIPES:
Pumpkin Cheese Cake:

Serves 12–From Philadelphia Cream Cheese Classic Recipes
Crust
2 cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbs. melted butter
Filling
(3) 8 oz. cream cheese- softened
1 cup sugar-divided
3 eggs
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. cinnamon
¼ tsp. nutmeg
Dash cloves
Mix crust ingredients and press over bottom and 2 inches up the sides of a 9 inch springform pan. Chill.
Mix ¾ cup sugar, cheese and vanilla on medium until blended, add eggs, beating on low, until just Spoon ½ the pumpkin batter into the crust, top with spoonfulls of plain. Repeat layers. Cut through batters with a knife several times to get the marble effect.
Bake at 325 deg. for 55 min. if using a silver tone pan, 300 deg. if using a dark, nonstick one. Run a knife around the edge to loosen the cake. Cool before removing pan sides. Chill 4hours or overnight.

Pumpkin Cheesecake Cupcakes:

Yield 16
Paper baking cup liners
18 gingersnaps
12 oz. cream cheese
¾ cup sugar
1 Tbs. corn starch
1Tbs. Pumpkin Pie Spice
2 eggs
1cup canned pumpkin
1/3 cup light Karo syrup
Line muffin tins and put 1 gingersnap in each cup. Beat next 4 ingredients until blended, add eggs and blend, add pumpkin and syrup and beat 1 min. until smooth. Divide filling among cups and bake in a preheated 325 deg. oven for 30-35 min. until just set. Cool and chill well. Garnish with cinnamon, nuts, or gingersnap crumbs.

Pumpkin Ice Cream Pie:

Serves 6 – From Dream Dinners by Stephanie Allen and Tina Kuna
(1) 9 x 13 inch baking dish-sprayed with nonstick spray
Crust
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cup sugar+ 2 Tbs.
Filling
1 can pumpkin
1 tsp. EACH salt and ginger
½ tsp. nutmeg
1 ½ tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups vanilla ice cream-softened
½ cup chopped pecans
Combine the crust ingredients and press into the bottom of the prepared dish. Fold the pumpkin and spices together and spread over the crust. Stir the topping, ice cream and vanilla until well mixed and spread over the pumpkin. Sprinkle with the pecans. Cover and freeze, or cover and wrap with foil and freeze for up to 3 months.

Lite Pumpkin Cake:

Serves 16- From Eat Up and Slim Down by Jane Kirby and David Joachim
1 can pumpkin
1 ½ cups skim milk
¾ cup non-fat dry milk
6 egg whites
¾ cup sugar
1 ½ tsp. EACH cinnamon and allspice
9 oz. yellow cake mix
1/3 cup brown sugar
¼ cup butter
¾ cup chopped walnuts
Spray a 13 x 9 inch baking dish. Beat pumpkin and milks until smooth. Add eggs, sugar and spices. Pour into pan. Combine cake mix and sugar and cut in butter until crumbly. Sprinkle over pumpkin mix and scatter walnuts over all. Cover with foil and bake at 350 deg.45 min. Uncover and bake 15-20 min. until golden and a toothpick inserted in the center comes out clean. Cool in pan before slicing. Freezes well.

Pumpkin Loaf:

Serves 12
Batter
½ cup olive oil
1 ½ cups EACH flour and sugar
2 eggs
1 cup pumpkin
1/3 cup milk* see option
1tsp. EACH baking soda, cinnamon and ginger
½ cup chopped pecans
Salt.
Topping
½ cup chopped pecans
¼ cup packed brown sugar
2Tbs. olive oil
Preheat oven to 350deg.and spray a 9×5 inch loaf pan with non-stick spray. Stir oil and sugar together, stir in eggs and blend. Combine dry ingredients and add to pumpkin, mixing well. Stir in nuts. Pour batter into pan. Combine topping ingredients with fingers until crumbly and scatter over the batter. Bake 55-60 min. until a toothpick comes out clean. Cool 10min.and remove from pan.

Pumpkin Custard Flan:

Serves 8-From 1-2-3 Recipes by Rozanne Gold
2 cups pumpkin pie filling-NOTE-NOT pumpkin puree
3 cups eggnog—commercial is fine
4 large eggs
Beat first 2 ingredients, add eggs and beat well. Spoon mix into (6)8oz. custard cups. Place cups in a deep pan and pour boiling water half-way up their sides. Bake at 350 deg. 40 min. Remove from pan and chill well. Serve with custard topping, recipe given above.

Savory Stuffed Pumpkin:

2 Recipes– Adapted from Try-Foods Int. Inc. recipes
These recipes are for the small individual pumpkins, sometimes called decorative, about the size of acorn squash. If you can’t find them substitute acorn squash.
Cut the pumpkins lengthwise in half and seed. Place halves cut side down in a pan with 1 inch water. Cover and bake at 350 deg. for 45 min. Drain and return to dish cut side up. Fill with one of the following.
NOTE: Pumpkin and squash halves can also be cooked in a microwave. Place them cut side down in a safe dish, covered and cook on high for 6-9 min. I prefer the oven because the shell remains firmer and holds its shape better.

Apple Stuffing :

Serves 4
2 pumpkins-halved lengthwise and seeded
2 medium apples, peeled and diced
2 Tbs. butter
½ cup chopped pecans
½ cup apple juice
2 Tbs. brown sugar
½ tsp. nutmeg
Salt
Saute all ingredients in butter for 5 min. Spoon into squash, return to oven and bake 15 min. more or until apples are tender.

Pumpkin Fruit Cups:

Serves 6
3 pumpkins-halved lengthwise and seeded
1 large cooking apple-peeled, cored and diced
3 Tbs. raspberry jam
1 Tbs. honey
4 tsp. butter
1 ½ cups fresh cranberries
Heat jam, honey and butter until bubbly, add cranberries and cook until they pop. Add apples and spoon into pumpkin. Bake at 375 deg. 15 min. Serve hot.

Posts from the ‘Snacks’ Category

Onion Drop Biscuits: Yield 10-12 2 cups biscuit mix ¼ cup milk (1) 8 oz. tub French Onion Dip Combine ingredients and mix to a soft dough. Drop by rounded mounds on a greased cookie sheet and bake in a preheated 350 deg. oven 10-12 min. until golden.

RECIPES

Hot Chicken (or Turkey) Salad:

Chicken Divan:

Hot Dog, Potato and 2 Bean Casserole:

Baked Beans and Knockwurst (Kielbasa or Hot Dogs):

Sirloin Tip Casserole:

Potatoes

Shepard’s Pie:

Turkey Spread

Deviled Ham:

Deviled Egg Dip:

Hot Dogs in Cumberland Sauce:

Zucchini Squares:

Here’s an idea for those who serve beef over the holidays

RECIPES

Turkey a la King Pierre:

Turkey Curry:

Turkey in Orange Sauce –

Chicken with Olives:

Turkey with Mushrooms in Cream Sauce:

Turkey with Sundried Tomatoes and Sour Cream:

Turkey Divan:

Turkey with Walnuts (Tetrazzini):

Ravioli with Lime-Balsamic Dressing:

Italian Chicken (Turkey) Bundles:

Lasagna:

Leftover Turkey Stir-Fry:

Enchiladas:

Classic Fajitas:

Turkey, Pear and Pasta Salad:

Salad with Grapes:

Hot Chicken (or Turkey) Salad:

Turkey Hash;

Stuffing Soup:

RECIPES: Pumpkin Cheese Cake:

Pumpkin Cheesecake Cupcakes:

Pumpkin Ice Cream Pie:

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Onion Drop Biscuits: Yield 10-12
2 cups biscuit mix
¼ cup milk
(1) 8 oz. tub French Onion Dip
Combine ingredients and mix to a soft dough. Drop by rounded mounds on a greased cookie sheet and bake in a preheated 350 deg. oven 10-12 min. until golden.

RECIPES:
Pumpkin Cheese Cake: