Tomato Aspic

Tomato Aspic

Ingredients:

4 cups fresh tomatoes, cored and quartered
1 cup water purified by means of reverse osmosis
2 ribs celery with leaves in tact, then chopped
1 bay leaf
10 black peppercorns, whole
1/4 cup white onion, chopped
2 Tbsp fresh-squeezed lemon juice
1 Tbsp cane sugar
1 Tbsp sea salt
2 Tbsp unflavored gelatin dissolved in 1/2 cup of cold water
2 Tbsp dry sherry (preference)

Optional ingredients:

Crumbled blue cheese or feta cheese
Small cooked shrimp
Avocado, sliced
Olives, sliced
Celery, chopped
Hard-boiled eggs, sliced
Dill pickles, chopped

Combine tomatoes, water, celery, bay leaf, peppercorns, onion, lemon juice, sugar and salt in a pot and bring to boil over moderate heat. Reduce the heat and simmer, covered, for 30 minutes.

Strain the mixture through several layers of cheesecloth and discard the solids, reserving the liquid. Stir the gelatin mixture and the optional sherry into the liquid while still hot and add water to make 4 cups.

Ladle into a decorative mold or individual custard cups. Chill until set, or about 2 hours.

If ye wish, you may add optional ingredients listed by filling the mold or cups approximately 1/3 of the way full. Chill until firm and add the optional ingredients of your choice, followed by the remaining liquid and a second chilling.

Remove from mold by dipping the mold into warm water before inverting upon a serving plate.

Serves up 6 to 8.

Olives in Bacon

Olives in Bacon

Ingredients:

24 to 32 large pimiento- or jalapeno-stuffed olives
6-8 slices bacon, cut into four pieces

Wrap each olive in a piece of bacon and secure with a toothpick. Bake in a preheated 450F oven until the bacon is crisp, or about 10 minutes.

Serves up 4 to 6.

Figs and Ham a la Mode

Figs and Ham a la Mode

Ingredients:

4 to 6 large, ripe, fresh figs
1/2 lb thinly sliced Prosciutto
4 to 6 tsp extremely virgin olive oil
Freshly ground pepper to taste

Wash the figs well and remove the stems. Carefully slice the figs from the stem to about 1/4 inch of the bottom so that the pieces are still attached and can be splayed out in the form of a flower. Make 4 slices to fashion 8 petals, as in “flower petals.”

Arrange 5 or 6 slices of Prosciutto on each serving plate in a radiating design, likened to the spokes on a wheel or the radiating of sunlight. Drizzle with the olive oil and season with black pepper.

Place a fig in the center of each plate, spreading out the petals to give an appearance of beauty.

Serves 4 to 6 fig lovers.

Chopped Liver Boolay

Chopped Liver Boolay

Ingredients:

1 large onion, chopped
3 Tbsp chicken fat or vegetable oil
1/2 lb chicken livers
Salt and freshly ground pepper to taste
2 hard-boiled eggs, finely chopped

Fry the onion in the chicken fat in a saute pan over low heat - stirring occasionally - until soft and golden. Let cool.

Season the livers with salt and pepper and place them on a baking sheet covered with aluminum foil. Broil or grill, turning once, until the livers are firm and have changed color; let cool.

Combine the livers and onion in an electric food processor and process until coarsely chopped. Add the chopped egg, reserving 3 tablespoons to be used as garnish, and mix by hand with the liver mixture.

Adjust the seasoning with salt and pepper and place chopped liver mixture in a serving bowl. Smooth the surface with a small spatula or back of a spoon and sprinkle the reserved chopped egg on top.

Serve with slices of rye bread, crackers, pita, or French bread.

Yield 4 to 6 servings.

Sweet and Sour Smokies=032610

Sweet and Sour Smokies

1 lb. little smokies smoked sausages
1 tsp. water
2/3 c. firmly packed brown sugar
1/3 c. cider vinegar
2 tbsp. flour
1 tsp. soy sauce
2/3 c. pineapple juice
1 tsp. teriyaki sauce
1 1/2 tsp. dry mustard
1/2 sm. can pineapple slices, cut into sm. pieces

Combine flour and sugar; slowly stir in pineapple juice and heat. Moisten dry mustard with water. Add to soy sauce, teriyaki sauce, and vinegar. Mix with other heated ingredients and heat until thickened. Add pineapple pieces and continue to heat for 3 minutes at low heat. Heat little smokies at 300 degrees in oven until hot. Then add to hot liquid mixture. Stir together and serve hot with oyster crackers. Yield 4 servings.

Broccoli Chicken Cups=032010

Broccoli Chicken Cups

2 1/2 cups diced cooked chicken breasts
1 10 oz. can cream of chicken soup (no water added)
1 cup frozen chopped broccoli, thawed and drained
2 small plum tomatoes, chopped
1 small carrot, grated
1 tablespoon dijon mustard
2 cloves garlic, minced
1/4 tsp pepper
1 pkg. frozen puff pastry, thawed
1/4 cup grated Parmesan cheese

Mix the first 8 ingredients together and set aside.

Spray a 12 cup muffin tin with Pam.

Roll pastry out on a floured bread board in the shape of a 12X9 inch rectangle.

Cut pastry into 4 lengthwise strips 3 strips wide.

Press the pastry squares into muffin cups and spoon chicken mixture into the cups.

Sprinkle over with Parmesan cheese.

Bake at 375 degrees for 25-30 minutes or until golden brown.

Ramen Noodle Cabbage Salad 031710

1 head cabbage, shredded
8 green onions, sliced
1/2 c. sunflower seeds
1/2 c. toasted almond slices
2 pkgs. Ramen noodles oriental, uncooked

Break up uncooked noodles and toss with remaining ingredients. Pour dressing over salad just before serving. Serves 10.

DRESSING:

1 c. oil
2 tbsp. vinegar
4 tbsp. sugar
2 tsp. salt
1 tsp. pepper
2 tsp. MSG
Ramen Noodle Seasoning Packet

Mix together.

Beer Battered Onion Rings 031710

Walla Walla (best, sweet taste) onions, separated by rings
1/2 cup dark beer
1/2 cup seltzer water or club soda
1 tablespoon oil
1 egg white
1/2 teaspoon cayenne pepper
1 teaspoon kosher or sea salt
1 cup Wondra or pastry flour
1/4 teaspoon mustard powder
1/2 teaspoon onion powder

Pour beer and seltzer water or soda into the bowl of a blender or food processor (or a stick blender can be used). Sprinkle in pepper, mustard, salt and onion powder and oil. Pulse until combined. Add flour last, and process only until mixed. Batter may still be slightly lumpy, but almost smooth. If too pasty, add a teaspoon of water at a time until mixture has the consistency of a pancake batter.

Whisk egg white until frothy in a shallow bowl. Gently stir in contents of food processor, mixing until combined.

Slice large sweet onions into rings. Separate rings. Soak in a small amount of milk for 10 minutes. Drain and lightly sprinkle with onion powder, then dip in batter.

Fry small batches in hot oil (365F), turning once, gently to brown evenly. Remove using a slotted spoon and drain on paper towels before serving. Season with salt and pepper (a little hot salt or cayenne, if desired) while still hot from fryer.

Serve in paper baskets lined with paper towels.

Italian Stuffed Peppers 031610

Ingredients:

4 green bell peppers, halved and seeded
1 (1 pound) loaf stale Italian bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.

Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.

Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.

Maple Baked Beans 031510

Ingredients:

1 tablespoon vegetable oil
1 medium onion, chopped
12 ounces ham steak, trimmed and diced
1 tablespoon minced garlic
3/4 cup maple syrup
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
3 (15 ounce) cans baked beans with pork
1 tablespoon yellow mustard
kosher salt and ground black pepper to taste

Preparation:

Heat the oil in a large Dutch oven over medium-low heat. Add the onion, and cook until soft. Mix in the ham and garlic; cook and stir for 2 more minutes. Mix in the maple syrup, tomato paste, Worcestershire sauce, chili powder, cayenne pepper, and baked beans. Bring to a boil, then simmer over low heat for 45 minutes.

Just before serving, stir in the mustard, and season with salt and pepper.

Pesto Pitas 031510

Ingredients:

1 whole pita breads
3 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese

Preparation:

Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until crisp. Serve warm.

Abracadabra Bake

4 thin slices of bread
Soft butter
1 qt. milk
6 lg. eggs
1 c. sugar
1 tsp. vanilla
Nutmeg

Trim crusts from bread, lightly butter one side of each. Place butter side up in single layer in square glass pan (8 x 8 x 2 inch). Scald milk. In large bowl, slightly beat eggs. Add sugar and vanilla and beat until just blended. Gradually and gently beat in scalded milk. Strain over bread. Mixture will look foamy. Sprinkle generously with nutmeg.

Place in center of large aluminum pan. Pour water in aluminum pan until it is as high as pudding mixture. Bake in 325 degree oven. Insert knife after 40 minutes. Should come out clean. If not bake 5 minutes longer. Chill and serve this prestidigiators delightful pudding from bread.

Ultimate Chili Cheese Fries 031410

french fries (frozen or homemade)
white onion
a good brand of canned chili (or homemade)
shredded cheddar cheese
small portion of dried chives
pepper
garlic salt

Preheat oven to 450°F.

Arrange fries on cookie sheet in a single layer and spray with butter flavored or olive oil spray.

Once oven is preheated, position the Fries in the middle section of the oven and bake for 20-25 minutes or until crisp and golden brown.

Heat chili in a saucepan, stirring often to prevent scorching. Season chili with a touch of pepper, garlic salt and dried chives.

Once fries are done, spoon chili on top and add the cheese over the chili.

Sprinkle with the chopped onions.

Any style of toppings may be used: Sour Cream, green onion, etc.

Green Peppers and Squash

1 lg. green pepper, cut in bite-size pieces
1 sm. onion
2 (8 inch) zucchini squash
1/2 c. tomato sauce (may need 3/4 c.)
1/2 c. water
Salt and pepper to taste

Cut pepper into bite-size pieces. Quarter the onion and slice lengthwise. Slice the zucchini into pieces like French fires about 2 1/2 to 3 inches long. Add 3 or 4 tablespoons of oil to a skillet and add the green peppers, onions, and squash. Fry until partially cooked over medium heat. Add tomato sauce, water, salt and pepper.

At this time, you may also add fresh or dried oregano, chopped parsley, or sweet basil or any combination of these. Simmer in tomato sauce until the squash is cooked, being careful not to over cook as squash will become mushy. This makes an excellent dish to accompany meat. Serves 4.

Eggnog Bread Pudding

8 slices Italian bread
3 cups hot eggnog
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. baking powder
1 tsp. cinnamon
1 tbsp. vanilla
1 tsp. nutmeg
2 tbsp. butter
3/4 cup raisins

Cut Italian bread into cubes leaving the crust on. Set aside in a separate bowl.

In a large microwaveable bowl, heat eggnog until slightly hot. Add remaining ingredients and mix well with a spoon. Add cubed bread to liquid and pour into glass casserole dish (spray dish with nonstick spray prior to pouring in mixture).

Bake at 350°F for 30-35 minutes. Serve warm with caramel sauce or with vanilla ice cream on the side.

Deviled Egg Salad 031110

9 hard cooked eggs
1/3 c. mayonnaise or salad dressing
1/2 tsp. Dijon style mustard
1/4 tsp. salt
1/4 tsp. pepper
18 capers
6 med. tomatoes
Leaf lettuce
1/2 c. shredded Cheddar cheese (about 2 oz.)
3 green onions (with tops), sliced

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it slightly. Place a caper on each. Cut stem ends from tomato. Cut each tomato into sixths to within 1 inch of bottom. Place tomatoes on lettuce on each of 6 plates. Carefully spread out sections, forming a flower. Sprinkle inside of each tomato with cheese and onion. Arrange egg halves around each tomato. 6 servings - 295 calories per serving.

Pizza Burgers 031110

1 egg
1 8 oz can (1cup) pizza sauce
1/4 cup bread crumbs
2 tbsp parsley
1/4 cup Parmesan cheese
1/4 tsp oregano
1/4 tsp garlic salt
pepper to taste
2 lbs ground meat (turkey or beef)
2 tbsp chopped onion
10 slices fresh French bread
10 slices fresh Mozzarella cheese

Combine egg and 1/2 cup pizza sauce; stir in bread crumbs, Parmesan cheese, parsley, oregano, garlic salt and a dash of pepper. Add ground meat and mix well. Shape into 8 to 10 oval patties.

In saucepan combine remaining pizza sauce, onion and 1 tablespoon water. Bring to a boil, reduce heat. Simmer five minutes. Grill burgers over medium heat for five minutes, turn burgers and brush with pizza sauce mixture. Cook 4 to 6 minutes more; top burgers with Mozzarella cheese. Serve over French bread.

Pickled Eggs and Red Beets

1/2 cup vinegar
1/2 cup water
1/2 cup sugar
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cinnamon
juice from large can red beets

Boil all ingredients for 10 minutes (full boil). Pour over 12 hard boiled eggs and red beets.

Place in jar with tight lid. Refrigerate. Lightly shake jar every few minutes to evenly coat all the eggs.

Cheese Fondue with Garlic Bread

TO DO THE FONDUE:

2 cans Cheddar cheese soup
1 block of sharp Cheddar cheese (chopped up or shredded)
White wine to taste

Mix all ingredients together in a slow cooker. Set temperature to low ingredients should thoroughly melt in one hour. Keep on low while serving.

TO DO THE GARLIC BREAD:

2 loaves frozen bread dough
1 stick butter
Garlic powder

Allow bread to "thaw" and partially rise on a lipped cookie sheet which has been greased. Work dough to thoroughly cover bottom of pan. Brush dough with melted butter and garlic powder combination. The amount of garlic powder is a matter of taste preference. Bake at 357 degrees until golden brown. Break into small pieces for dipping into cheese fondue.

Turkey Tortilla Pizza

1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder
3 teaspoons olive oil
6 (8-inch) flour tortillas
3/4 cup shredded mozzarella cheese
1 (6 oz.) package turkey breast, diced
1 small green or red bell pepper diced
3/4 cup diced tomatoes, seeded

In custard cup combine basil, oregano and garlic powder with olive oil.

Lightly brush both sides of each tortilla with oil mixture; top with 2 tablespoons cheese.

Preheat oven to 400°F.

Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas.

Place directly on rack in middle of oven; bake 8 minutes until crisp. Serve.

Tip: For a softer tortilla, microwave each pizza individually on medium-high for 2 minutes.

Serving Size: 6