Wednesday, December 24, 2014

Corn and Crab Chowder

1 or 2 packages frozen corn
4 cups heavy cream
2 T extra virgin olive oil
6 strips bacon (fry and chop - use to top soup when serving)
1 cup diced onion
2 medium leeks (white part only) diced
2 stalks celery, diced
2 large potatoes, peeled and diced
6-10 sprigs fresh thyme
2 c. chicken broth
4 T butter
3/4 t. caraway seeds
1 lb. lump crab

Cook bacon over medium heat until it browns.  Remove bacon and set aside. Using the same pot, add olive oil, stir in onion, leeks, and celery; saute until clear. Add potatoes and corn and 2 cups of chicken stock, and stir. Cover and cook until potatoes and corn are done. Add caraway seeds, thyme (fresh), salt and pepper to taste. Add cream to saucepan, bring to a simmer.  Cook about 15 minutes.  Just before serving, melt butter and add crab to heat.  Add to soup and bring to a simmer.  Add crumbled bacon to top when serving.

Tuesday, August 5, 2014

Zucchini Lasagna


1 lb. good sausage (I use Neese's hot sausage)
1 lb. hamburger
1 to 1 1/2 lb. shredded mozzarella or Italian cheese mix
1 jar of tomato based spaghetti sauce
   or make your own:
      2 cans diced tomatoes
      1 chopped onion
      fresh basil, chopped
      salt and pepper
1 large zucchini

Cook zucchini (OK to cut in half lengthwise) - boil 15 minutes. Trim the ends.  Slice the zucchini as thinly as safely possible.  Cook the hamburger and sausage and set aside.  Use the jar sauce or make your own.  Add to the cooked meat.  Spray your baking dish and layer the zucchini, meat sauce, and sprinkle with cheese for each layer, ending with cheese on top.  Bake for 45 minutes at 400˚.  

Zucchini Casserole

1 1/2 lb. zucchini
fresh corn or 1 can corn, drained
1 small onion, chopped
1/2 sweet pepper (red, yellow, or orange), chopped
2 eggs
2 T. melted butter
salt and pepper to taste
1/2 c grated cheese (your choice)

Preheat oven to 350˚ - cook zucchini in boiling water - 6-8 minutes.  Slice zucchini and then quarter the slices.  Mix corn, and eggs with cooked zucchini.  Cook the chopped onion and chopped pepper in butter until done to your preference 3-6 minutes.  Add onions and peppers to corn, eggs, and zucchini.  Salt and pepper to taste; top with grated cheese.  Bake (uncovered) for 30 minutes.  If desired, add crumbled bacon before serving.



Zucchini Boats


1 large zucchini - 6-12 inches long
3/4 to 1 roll of crushed Ritz crackers (depends on size of zucchini)
    (can also use crushed Italian croutons, or stuffing mix - whatever you have in the pantry)
1/2 c (to 3/4 c for large zucchini) sour cream
1/2 to 1 stick butter, melted
salt and pepper to taste
1/2 c grated cheese (your preferred type - mozzarella, parmesan, cheddar)
zucchini pulp
bacon, fried and crumbled

Cut the zucchini in half lengthwise and boil it for 10 minutes.  Remove the pulp from the middle.  If large seeds, discard that part of the pulp.  Mix the crackers, sour cream, melted butter, salt and pepper together.  Use a fork to press down the zucchini pulp, making it smooth.  Mix the zucchini pulp into the crackers, sour cream and butter mixture.  Spoon mixture into the zucchini.

Spray a suitable sized pan with baking spray.   Place the zucchini into the baking pan and cover with the cheese of your choice.   Bake at 375˚ for 30 to 40 minutes.

Cut into serving size portions.  Add crumbled bacon and serve.

Saturday, July 12, 2014

Sourdough Pizza Dough

from King Arthur Flour



My directions and pictures below (if you want King Arthur Flour directions, click here)
(1) Mix all of the above into your mixer with a dough hook and let it stir, then knead for 7 minutes.
(2) Let rest until doubled from 2-4 hours.  I leave mine in the glass mixer bowl.
(3) An hour before serving, divide dough in half and shape on 2 pans rubbed with olive oil.  Press out dough and let rise.

(4) Cook any toppings you want and set aside.  
(5) Add parmesan cheese to dough and cook at 450˚ for 5 minutes.  Remove from oven and add other ingredients, topping with cheese.

(6)  Cook for 10 minutes at 450˚.

(7) Remove, cut into slices, and serve.


I didn't use the Pizza Dough Flavor and thought the crust was just right, but not to say I won't order it and try it on the next one!

Sourdough Pancakes and Waffles

From King Arthur Flour 

overnight sponge

waffle or pancake batter


  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

My directions and pictures:
(1) Mix sponge (above) and leave out overnight in a large bowl or container, cover container.

(2) Add all ingredients and stir.  (I used melted butter rather than vegetable oil.) Makes delicious waffles!  (Haven't tried the pancakes yet, but will soon!)


Monday, June 30, 2014

Refrigerator Pickles



1 cup apple cider vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt
3 cups sliced cucumber

2 small onions, thinly sliced

Mix vinegar, sugar, water, celery seed, and salt in a bowl and stir until dissolved.  Add cucumber and onions to jars and pour mixture to top of jars, covering cucumber and onions.  Refrigerate and wait 2 days for eating.

Baked Squash



2-3 yellow squash
1 clove garlic, pressed
2 T. minced onions
salt & pepper to taste
1/2 c. olive oil
1/4 c grated parmesan cheese
parsley

Slice 2 yellow squash and put them on a baking sheet.  (Spray baking sheet, or line with foil or parchment paper.)  Mix olive oil, garlic clove, onions, 1/2 t. salt, 1/4 t. pepper in a small bowl.  Brush over squash and add parmesan cheese and parsley.   Bake at 375˚ for 20 to 25 min.


Baked Margarita Spaghetti Squash


Ingredients:
1 large spaghetti squash
2 tbsp. olive oil

1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Saturday, May 24, 2014

Garden Salad - from Internet


1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Honey Lime Dressing
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
 

Directions for Garden Salad
Grill corn over medium heat for 10 minutes.  Remove husks from corn.  Cut the corn off the cob. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


Honey Lime Dressing

1,  Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
2.  Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle

Saturday, April 19, 2014

Breakfast Egg/Sausage Muffins

1 package link sausages
3 medium potatoes, shredded
1/2 stick butter, melted
salt and pepper to taste
6 eggs
2 c. shredded cheese
1 T. minced onion


Cut sausage into slices and cook.  Combine the potatoes, salt, pepper, and butter.  Put potato mixture into muffin cups and cook at 400˚ for 10-12 minutes.  In another bowl, combine the eggs, cheese, and onion  (can also add garlic and herbs).  Add sausage to muffin cups.  Put egg and cheese mixture on top of sausage and return to oven for 12-15 minutes.

Can top with sour cream, salsa, chopped peppers, and mushrooms.  Serve warm.

Sunday, April 13, 2014

Food Processor Pie Crust

1 3/4 c. flour
1/2 t. salt
1 T. sugar
1/2 c (1 stick) butter
1 T solid shortening
6 T cold water
Use the steel blade in the food processor and stir flour, salt, and sugar.  Quickly blend butter and shortening and water.  Wrap the dough and refrigerate for 1 hour.  Roll out and bake.

Friday, April 4, 2014

Best Peach Pie

Peach Pie
from King Arthur Flour Baker's Companion Cook Book

6 c. sliced peaches or 2 one-pound bags of quick frozen peach slices, or 1 large can peaches, drained - I used 5 c. the second time I made this and less raspberry syrup
1/2 c raspberry syrup (you can get Monet syrup at Chef's Smart on Stratford Road - I used 1/3 c. raspberry syrup)
1/4 c. cornstarch
1 t lemon juice
3/4 to 1 c sugar
1/4 t salt
1/4 t nutmeg

Mix all ingredients and pour in pie shell - you can sprinkle top with a little extra sugar
Bake at 425 degrees for 15 minutes and then reduce to 350 degrees for 35-40 minutes, until crust is golden.

My changes in pink.
Best ever!  Surprise ingredient is the raspberry syrup!  So tasty.  It was March, so I had to use canned peaches (1 very large can, drained) worked well.

Tuesday, April 1, 2014

Breakfast Muffins

Basic Muffins (specific changes below)

1 egg
1/2  c milk
1/4 c vegetable oil or melted shortening
1 1/2  c flour
1/2 c sugar
2 t. baking powder
1/2 t salt
Heat oven to 400˚.  Grease muffin cups or line with paper cups.  Beat egg with fork; stir in milk and oil.  Blend dry ingredients; stir in just until flour is moistened. Batter should be lumpy.  Do not overmix.  Fill muffin cups 2/3 full.  Bake 20 to 25 minutes.

Blueberry Muffins ****
Make muffins above; at the last blend in carefully 1 c well drained fresh blueberries.

Apple Muffins ***
Make muffins above except, add 1/2 t. cinnamon with dry ingredients.  Add 1 c grated raw tart apple with shortening.  Bake 25 to 30 min.  Sprinkle top with Nut-crunch topping (below).
Nut-crunch Topping
Mix 1/3 c brown sugar (packed), 1/3 c chopped nuts, and 1/2 t. cinnamon.

Cranberry-Orange Muffins ***
1 c fresh cranberries, halved
1/2 c sugar
1 egg
1 c milk
2 T melted shortening
1 T grated orange rind
2 c flour
3 t baking powder
2 T sugar
1 t salt
Combine cranberries and the 1/2 c sugar. Let stand while mixing batter and add to batter at the last.  Mix and bake as for Muffins above.

Pumpkin Muffins ***
1 egg
1/2 c milk
1/2 c pumpkin (cooked or canned)
1/4 c butter, melted
1 1/2 c flour
1/2 c sugar
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 c raisins
Heat oven to 400˚.  Grease muffin cups or line with paper cups.  Beat egg with fork.  Stir in milk, pumpkin and shortening.  Blend dry ingredients and stir in just until flour is moistened.  Batter should be lumpy.  Fold in raisins.  Fill muffin cups 2/3 full.  Sprinkle with 1/4 t. sugar over each muffin.  Bake 18 to 20 min.

Oatmeal Muffins ****
1 c oats
1 c buttermilk or soured milk
1/3 c melted butter
1/2 c brown sugar
1 egg
1 c flour
1 t baking powder
1/2 t soda
1 t salt
Heat oven to 400˚.  Grease bottom of muffin cups or use paper baking cups.  Soak rolled oats in milk while preparing recipe  Mix shortening, sugar and egg well.  Blend dry ingredients; stir into butter mixture alternately with oats mixture.  Fill muffin cups 2/3 full.  Bake 20 to 25 minutes.

Country Breakfast Muffins  ***
1 egg
1 c sour cream
2 T sugar
1 T butter
1 1/3 c flour
1 t baking powder
1/2 t soda
1/2 t salt
Heat oven to 400˚.  Grease muffin cups or use paper cups.  Beat egg until light.  Blend in cream, sugar, and butter.  Blend dry ingredients; stir in.  Fill muffin cups 2/3 full  Bake 20 to 25 minutes.

All recipes from the Betty Crocker New Picture Cook Book Text Edition used in college in 1968.
My family has loved these recipes for years.

Friday, February 14, 2014

Anne's Hot Crab Dip

2 recipes from Anne C:

Recipe 1:
2 (8-ounce) packages cream cheese, softened
1 1/4 pounds lump crabmeat, drained and picked over to remove any shell, then shredded*
4 tablespoons grated onion
3 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons Tabasco sauce (or to taste)
1 garlic clove, finely minced
1 tablespoon prepared horseradish
1 teaspoon ground cumin
1/4 teaspoon white pepper 

Beat the cream cheese in a large bowl with an electric mixer until creamy. Stir in the crabmeat, then the rest of the ingredients. Microwave the dip in the bowl for about a minute, or until heated through. Stir again.  Or put in a slow cooker and keep heated for a buffet.

Recipe 2:
Ingredients
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 1/4 teaspoon garlic salt
  • 1 pound fresh crabmeat, drained and picked
  • 1 cup (4 ounces) shredded Cheddar cheese
  • Garnish: chopped fresh parsley
  • Crackers or toasted French bread rounds
Preparation
Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.

Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve immediately with crackers or toasted French bread rounds.