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March 2012 MAXINE’S SWEET POTATO PIE This recipe (which makes two pies) is from my dear friend Maxine Brown…who said it came from her mother’s old Southern cookbook. Please check out Maxine’s website at www.TheMaxineBrown.com for more recipes, as well as information about Maxine, her music and her great book! We certainly appreciate her sharing this recipe with all of us!
Wash & boil potatoes. Cool and peel. Mash with a potato masher. Add sugar and mix well. Add beaten eggs, milk, salt, flavorings, and butter. Mix all together. Pour into two pie shells. Bake at 375 degrees until brown and knife inserted in center comes out clean. Prior to baking, sprinkle sugar on top, as that helps make them nice and brown. PECAN–PEANUT BUTTER–BANANA BREAD
February 2012 HALIBUT ENCHILADAS
ROASTED SALMON
January 2012 TERRIFIC BANANA TRIFLE This spinoff of banana pudding is easy and fast to prepare…and it makes an attractive dessert that’s very delicious!
Whisk sugar, cornstarch, and salt in a small Dutch oven or soup kettle. Just before adding milk, whisk in egg yolks, then turn heat to medium and vigorously whisk in milk. Continue to whisk occasionally and more frequently as it heats, until mixture boils and thickens to pudding consistency. Remove from heat and stir in 4 teaspoons of the vanilla. Cover with a sheet of plastic wrap directly on the surface to keep a skin from forming. Cool to tepid. When ready to assemble, whip cream with remaining 2 teaspoons of vanilla to soft peaks. Reserving 12 vanilla wafers and the ¼ banana, arrange a portion of ingredients in 3 layers in a 3-quart decorative bowl in the following order: vanilla wafers, bananas, pudding, whipped cream. Line bowl circumference with remaining wafers, standing them up by pressing them into the pudding. Cover and refrigerate until cookies soften, a couple hours and up to overnight. When ready to serve, slice remaining banana and garnish. Serves 12 to 16. PEANUT BUTTER AND JELLY CUBES
December 2011 MAXINE’S BLACKBERRY COBBLER Maxine Brown fixed this during her son Tommy’s Arkansas visit. It was so good he asked her to make a second batch. This is an old-fashioned recipe handed down through many generations of Maxine’s family. Maxine says that t’s quick, easy and so delicious…and you can serve it with vanilla ice cream if desired. This recipe is also posted in the “News” section of Maxine’s website which has great information and photos. Please check out Maxine’s website at www.TheMaxineBrown.com. Thanks to Maxine for sharing this recipe with all of us!
Mix with enough water to cover. It takes a lot of juice to make a good Cobbler. Taste to make sure it’s sweet enough; if not add a little more sugar. Pastry:
Place 2 sticks butter in heat proof, deep dish casserole (casserole must be at least 4 inches deep). Mix flour, sugar, milk and baking powder together. When butter has melted in casserole, pour the batter directly over hot butter. Then, pour the berry mixture directly in center of batter. Bake at 400 degrees. The dough will come up around sides and over top to form a complete crust. Bake until it’s nice and brown all over. Remember that you must use a deep dish. This recipe is also good for Peach and Plum Cobblers. For Plum Cobbler, make just as you would the Blackberry Cobbler. For Peach Cobbler, make the same way, only use:
November 2011 SOUTHERN COCONUT CRÈME MERINGUE PIE This recipe won the “Best In Show” award this year at the 2011 Tennessee State Fair for Areeda Schneider-Stampley who is a Williamson County cookbook author….and wife of country singer Joe Stampley. Areeda also won five blue ribbons and the “Best In Show” award at the 2010 Tennessee State Fair for her chocolate meringue pie….and her coconut meringue pie won top honors at the Williamson County Fair this past summer. Areeda Schneider-Stampley’s cookbook titled “Areeda’s Southern Cooking” is available at www.AreedaSouthernCooking.com.
Combine cornstarch, sugar and salt in saucepan. Gradually add milk; blend well. Cook over medium heat, stirring constantly, until thickened and bubbly. Blend over small amount of hot mixture into egg yolks, then add to hot mixture, continuing to stir constantly. Remove from heat. Stir in butter, vanilla and coconut. Blend well. Pour into baked pastry shell and spread meringue on top. Bake at 350 degrees 10 to 12 minutes or until golden brown. Meringue:
Beat egg whites until fluffy, then add remaining ingredients and continue beating until it reaches high peaks. After spreading over filling, lightly sprinkle coconut over the meringue. (Tip: Always use whole milk, butter and good quality brands.) Pie Crust
Blend flour and salt. Work shortening into flour mixture with pastry cutter until crumbly. Add just enough water to form a dough. Roll into a ball. Refrigerate a few minutes before rolling out. Roll out on pastry board and cut into 9-inch crust. If baked before filling, bake at 350 degrees for 10 to 15 minutes or until slightly golden. About halfway through, if the edge of crust is getting too brown, place an aluminum foil ring just around the edge. October 2011 EASY PUMPKIN CAKE
Streusel Topping:
Preheat oven to 325 degrees. Combine cake mixes, spice and baking soda in a large bowl. Add water, pumpkin and eggs; beat well. For streusel topping, combine brown sugar, nuts and flour. Cut in margarine until crumbly. Spread half of batter in a greased 13 inch by 9 inch pan; sprinkle with half of streusel topping. Carefully spread remaining batter over streusel layer; sprinkle remaining streusel topping over batter. Bake 50 minutes, or until done SPICED AND SMASHED SWEET POTATOES
Preheat oven to 375 degrees. Rub sweet potatoes with light coating of olive oil, and bake about one hour or until tender. Remove potatoes from oven and let cool. Peel potatoes using hands (skins should come off easily). Scoop out flesh into a medium-size bowl. Add butter substitute, nutmeg and cinnamon and mash to combine. SPICED APPLESAUCE
Peel, core and chop the apples. You should have about six cups. Combine the apples in a heavy-bottomed saucepan with water, lemon juice, cinnamon stick, ginger, anise, cloves and allspice. Cover and simmer, stirring occasionally, until the apples are tender and falling apart, 20 to 30 minutes. Stir in brown sugar and vanilla. Remove from the heat and puree in a food processor or blender. Serve with cake. Makes 4 to 6 servings. September 2011 BACKYARD RED POTATO SALAD
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Drain; cool slightly. Cut each in half. In a large bowl, combine the potatoes, onion, ¼ cup oil, ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Arrange cut sides down on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. Chop onion. Place onion and potatoes in bowl. In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with tarragon. Serve warm or at room temperature. Refrigerate leftovers. Yield: 9 servings. Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow any liquid to drain. ALMOND PORK CHOPS WITH HONEY MUSTARD
In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large resealable plastic bag, combine flour, salt and pepper. Add pork chops, one at a time, and shake to coat. Dip in eggs, then coat with almond mixture. In a large skillet over medium heat, cook chops in oil and butter for 5 minutes on each side or until a meat thermometer reads 160°. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops. Yield: 4 servings. August 2011 SKILLET PIZZA
Grease a 12-inch electric or stove-top skillet. Prepare pizza crust according to package directions. Line bottom and ½ inch up the sides of the skillet with dough. Combine tomato sauce, Italian seasoning and oregano; spread over dough. Layer pepperoni, onion, green pepper and olives over sauce; sprinkle with cheese. Cover and cook over medium heat (set electric skillet to 375°) for 15 minutes or until crust is brown on bottom and cheese is melted. Slide out onto a cutting board and cut into wedges or squares. Serve immediately. Yield: 1 pizza (12 inches). ASPARAGUS STIR-FRY
In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 servings. FROZEN TIRAMISU DESSERT
Dissolve coffee granules in hot water. Cool to room temperature; set aside. Meanwhile, line the bottom and sides of a 9-inch springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 minutes. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in creme de cacao if desired. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from the freezer 30 minutes before serving. Remove sides of pan. Yield: 12 servings. July 2011 STARS AND STRIPES FOREVER DESSERT
On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped cookie cutters. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool. In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berry mixture onto platter; top with pastry stars. Yield: 8 servings SQUASH MEDLEY
In a large skillet, saute the squash, zucchini and onion in oil until crisp-tender. Add the mushrooms, tomato and garlic, saute 4-5 minutes longer. Season with salt and pepper. Yield: 12 servings (2/3 cup each). June 2011 ANTIPASTO PICNIC SALAD This creates a tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.
Dressing:
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving ¾ cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings. GARDEN VEGETABLE QUICHE
Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400 degrees for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350 degrees. In a large skillet, sauté the onion, mushrooms, squash and garlic in butter until tender. Add spinach; sauté 1 minute longer. Spoon into crust; top with cheese. In a large bowl, whisk the eggs, cream, salt, rosemary, and pepper until blended; pour over cheese. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings. May 2011 CHERRY ALMOND GRANOLA Skim milk turns this crunchy snack into a healthy breakfast cereal, while a dollop of low-fat yogurt makes it a delicious dessert. You can try adding a little baking cocoa to the brown sugar for a flavor twist.
In a large saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container. Yield: 3 quarts. ZESTY OATMEAL COOKIES
Position rack in center of oven and preheat to 350 F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, salt and orange zest in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in dried cranberries. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack to cool completely. Optional, but recommended: Melt semi-sweet chocolate in double boiler until soft. Dip sides, edges, or all of cookies in chocolate and place on wax paper to allow chocolate to cool and harden. BANANA BLUEBERRY PIE
In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and bananas. Pour into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes. Just before serving, garnish with blueberries, mint and bananas if desired. Yield: 2 pies (6-8 servings each). April 2011 CREOLE BAKED TILAPIA
Place tilapia in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the tomato sauce, green pepper, onion and Creole seasoning; pour over the fillets. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Yield: 4 servings. The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper. MANGO COUSCOUS WITH SALMON This elegant meal-in-one features a hearty portion of salmon served on flavorful couscous and topped with an amazing mango sauce featuring basil, honey and Dijon mustard. It’s delicious, and only requires 30 minutes total prep time.
MANGO SAUCE:
In a small bowl, combine the oil, garlic, salt, pepper and 2 tablespoons parsley. Rub over salmon. Broil 4 inches from the heat for 6-8 minutes on each side or until fish flakes easily with a fork. Meanwhile, in a large saucepan, bring broth and butter to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Stir in the tomatoes, mango and remaining parsley. In a blender, combine the sauce ingredients; cover and puree for 1-2 minutes or until smooth. Serve with salmon and couscous. Yield: 4 servings.March 2011 I have been very neglectful about doing this lately, but, since I like to cook, every now I like to have a few friends over for dinner. One time that “few friends” turned into thirty. Two of the guests had an unexpected friend from New York drop in, and asked if they could bring him. “Sure”, I said, “the more the merrier”. And I meant it. Turned out their friend was a well-known Broadway actor (I would name drop if I could remember it) who loved this HOT FRUIT dish. He not only had three helpings, but came in the kitchen as I was cleaning up and scraped the dish. This recipe came from a cookbook given to me in 1980 by General Carl Wallace, who was AG of the TN National Guard at the time, and his wife, Yvonne. HOT FRUIT
Drain liquid from canned fruits. Combine all fruits in three quart baking dish. Sprinkle top of fruit with brown sugar and pour brandy over fruit and sugar. Dot top with butter, and cover with crushed macaroons. Cover and bake 2 hours in 300 degree oven. ENJOY! SOLE AU GRATIN
Melt butter in skillet, and sauté shallots, parsley, chives and mushrooms for 2 minutes. Spread half of mixture in bottom of shallow baking dish, lightly dusted with flour. Sprinkle with ¼ cup of breadcrumbs. Place sole filets in dish and season with salt, pepper and dill. Cover with remaining bread crumbs and Parmesan cheese and dot with butter. Bake in 350 degree oven for about 15-20 minutes until top is slightly browned. Serves four. February 2011 ACORN SQUASH BISQUE Rinse, dry and cut in half about two medium acorn squash. Remove the seeds and place, cut side down, on greased baking sheet. Bake for about 1 hour or until the skins can be easily pricked with a fork. Remove from oven and let cool enough to remove pulp. Discard skins. In large pot over medium heat, melt 3 tablespoons butter or vegetable oil. (I use butter.) Add and cook, stirring until tender, 2 leeks (white part only) cleaned and chopped, 4 teaspoons minced, peeled, fresh ginger, 2 stalks celery, chopped, and 1 carrot, chopped. Stir in Squash pulp along with 4 cups chicken or vegetable stock. Bring to simmer and cook for about 20 minutes or so. Put above contents into food processor and puree. Return to pot and add 2 more cups broth and 1½ teaspoons of salt. Heat through and serve in warm bowls. Garnish with fresh parsley and croutons. I LOVE THIS!! OVERNIGHT HONEY-WHEAT ROLLS
In a small bowl, dissolved yeast in ¼ cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole-wheat flour, and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (which will be sticky). Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10-inch rope; tie into a knot. Tuck ends together. Place rolls 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Bake at 375 degrees for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1½ dozen.January 2011 MUSHROOM STUFFED CHICKEN BREASTS
Preheat oven to 350 degrees. Melt the butter in a large skillet. Add the mushrooms, salt, and pepper. Cook until the mushrooms are golden dark and have absorbed the liquid. Remove from heat and add almost all of the bread crumbs. (Save some for the topping.) Divide the mushroom mixture among the chicken breasts and secure with toothpicks. Place chicken breasts in a large casserole seam side down. Brush with melted butter and use remaining bread crumbs for topping. Pour the heavy cream around the chicken mounds and bake for 35-40 minutes at 350 degrees until lightly browned. These are delicious served with buttered egg noodles. This recipe can be doubled. BLUEBERRY & PEACH OATMEAL BAKE
In a large bowl, combine the oats, brown sugar, baking powder, and salt. Whisk the egg whites, egg, milk, oil, and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries. Transfer to an 11-inch x 7-inch baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350 degrees for 35-40 minutes or until top is lightly browned and a thermometer reads 160 degrees. Serve with additional milk if desired. Yield: 9 servings. December 2010 EGGNOG BANANA CREAM PIES
Garnish:
Line three ungreased 5-inch pie plates with vanilla wafers. Arrange banana slices over bottom of crusts and sprinkle with nutmeg. Set aside. GINGERBREAD MEN
Cream butter and sugar. Beat in molasses. Sift together dry ingredients and add to molasses mixture alternately with the water. Dough will be stiff. (You may need to add another teaspoon or so of water.) Roll out dough and cut figures with gingerbread man cutter. Make face, hair, belt, buttons, etc. with raisins, red hots, nuts and bits of coconut. Bake in 350 degree oven for 8-10 minutes. SPICY BANANA NEW YEAR’S CAKE
Sift together dry ingredients. In separate bowl cream sugar and butter. Beat in eggs and vanilla. Blend in mashed bananas. Gradually stir banana mixture into dry ingredients. Pour batter into greased, floured 9 x 13-inch pan. Bake in 350 degree oven for 30-35 minutes. November 2010 WINTER ROASTED VEGETABLES
Place the squash, potatoes, and onion in a large resealable plastic bag. Add 2 tablespoons oil. Seal bag and shake to coat. Place in a single layer in a greased 15-inch x 10-inch x 1inch baking pan. Bake, uncovered, at 350 degrees for 40-45 minutes or until golden brown, turning once. Place pears in a large resealable plastic bag. Add the thyme, salt, pepper, and remaining oil. Seal bag and shake to coat. Arrange with vegetables. Bake 10-15 minutes longer or until tender. Arrange in an ovenproof dish. Drizzle with vinegar and sprinkle with cheese. Bake for 2-3 minutes or until cheese is melted. Sprinkle with hazelnuts. Makes 6 servings. SLOW-COOKED NEW ENGLAND POT ROAST
Sprinkle the roast with 1 teaspoon salt and the pepper. Place the onions, carrots, and celery in a slow cooker and top with the roast. Add the water, bay leaf, and vinegar. Cook, covered, on low for 5 to 9 hours or until the roast is tender. Remove the roast to a platter and cover to keep warm, reserving the broth and vegetables in the slow cooker. Increase the heat to high. Add the cabbage to the slow cooker and cook, covered, for 20 minutes or until the cabbage is tender. Discard the bay leaf. Strain 1½ cups of the broth into a heatproof measuring cup. Melt the butter in a saucepan and stir in the onion and flour. Cook until bubbly and then stir in 1½ cups strained broth, the horseradish, and ½ teaspoon salt. Cook over low heat until thickened and of a sauce consistency, stirring constantly. Arrange the vegetables around the roast on a serving platter and spoon the sauce over the roast. Refrigerate any leftovers. Serves 6. CARAMEL SWEET POTATOES
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil, and then pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently. Makes 10 servings. October 2010 TRAIL MIX APPLE SALAD
In a small bowl, combine the apple and lemon juice. Add the remaining ingredients, and toss to coat. Chill until serving. Makes 2 servings. SALMON PATTIES
Drain and remove any large bones from salmon. Mix with remaining ingredients except oil. Add more cracker crumbs if needed to make mixture hold together. Form into 4 patties. Heat oil in skillet and fry until brown on both sides. APPLE RAISIN CRUNCH
In a large bowl, combine the sugar, cinnamon and nutmeg. Add apples, raisins, and lemon peel. Toss to coat. Transfer to a greased 8-inch square baking dish. In a small bowl, combine baking mix and brown sugar. Sprinkle over apples, and drizzle with butter. Bake at 350 degrees for 55-60 minutes or until golden brown. Serve with cheese slices. Makes 6 servings. September 2010 DEAR ABBY’S FAMOUS PECAN PIE This recipe has appeared in the “Dear Abby” column and in Abigail Van Buren’s (pen name for Jeanne Phillips) set of cook booklets. Her mother discovered the pie when she was a guest at the Phoenix Hotel in Lexington, Kentucky. The recipe had been created by the hotel’s pastry chef, who kindly shared it with her. It has been considered by many to be the best pecan pie they’ve ever tasted.
Heat oven to 350 degrees. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If the crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Cool. You can top with a bit of whipped cream, but even plain, nothing tops this! TIP: The original recipe stated that the pie should be baked 45 to 50 minutes in a 350-degree gas oven. If an electric oven is used, it may be necessary to add 15-20 minutes to the baking time. (Begin testing the pie after 45 minutes.) HONEY OATMEAL CHOCOLATE CHIP COOKIES
Preheat oven to 350 degrees. In a large bowl, cream together honey, shortening and butter with electric mixer until smooth. Beat in eggs, one at a time, then add vanilla; beat. In a separate medium bowl, combine flour, oats, baking powder, baking soda and salt; mix well. Add dry ingredients to honey mixture; mix thoroughly. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Place cookie sheet on center rack and bake 12 to 16 minutes or until lightly browned. Let cookies stand one minute, then remove to wire racks to cool. Makes 5 dozen cookies. August 2010 UPTOWN BANANA PUDDING CHEESECAKE
Combine first three ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoons of banana mixture evenly over top, and swirl gently into cream cheese mixture. Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Drop spoonfuls of meringue gently and evenly over hot filling. Bake at 400 degrees for 10 minutes or until meringue is golden brown. Remove from oven and gently rub a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan. Makes 10 to 12 servings. Meringue:
Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). BANANA PUDDING
Beat egg yolks and ½ cup sugar until creamy. Add salt and vanilla. Mix with hot milk. Cook until it coats spoon. Dissolve gelatin mixture in custard. Cool. Pour over bananas and vanilla wafers placed in layers in 9-by-13-inch Pyrex baking dish. Top with meringue, made with egg whites beaten with 1/3 cup sugar. Brown in oven at 350 degrees. BANANA CAKE
Cream Cheese Frosting:
In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture; beat for 2 minutes. In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into greased 13-inch by 9-inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. Yield: 15 servings. July 2010 SPINACH DUMPLINGS
Squeeze any excess moisture from the spinach. Add ricotta, 1 cup Parmesan cheese, 1 cup flour and eggs and yolks, stirring well. Shape the mixture into eight balls. With remaining flour, pat outside of balls until just covered. Bring the water to a rolling boil. Drop the dumplings gently into the water one or two at a time. Cook for 1-2 minutes, until the dumplings begin to float to the surface. Remove with a slotted spoon to a buttered baking dish. Repeat with the remaining dumplings. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 20 minutes. Refrigerate any leftovers. Serves 8. This first recipe is very light but filling….a good salad for those watching their weight. Go easy on the dressing, as too much will spoil the natural flavors of the salad. CUCUMBER SALAD
Arrange cucumbers on a serving plate. In a small bowl, combine the sour cream, dressing, onion, ½ teaspoon parsley and ½ teaspoon dill. Spoon over the cucumbers. Garnish with egg slices and sprinkle with remaining parsley and dill. Yield: 2 servings. THREE-CHEESE QUICHE
In a large bowl, combine the eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, ½ cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil. Pour into a greased 9-inch deep-dish pie plate. Sprinkle with the remaining cheddar cheese. Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings. HASH BROWN POTATO QUICHE
Spread the potatoes on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the side of an ungreased 9-inch pie plate. Drizzle the butter over the potatoes, making sure the edge is totally covered. Bake at 425 degrees for 25 minutes. Reduce the oven temperature to 350 degrees. Layer the ham, cheese, pepper, onion and jalapeno over the baked crust. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Bake for 25 minutes, or until a knife inserted in the center comes out clean. Refrigerate any leftovers. Serves 8. June 2010 This first recipe is dedicated to Norwegian friends Aslak and Marie Gjennestad, and their two daughters Anniken and Mathilde. NORWEGIAN APPLE PIE CAKE
Preheat the oven to 325 degrees. Combine the sugar and butter in a large mixing bowl. Add the egg and beat until well blended. Next add the dry ingredients. Mix in the apples and nuts, then stir in the hot water. Bake in a greased 9-inch pie pan for 40 minutes. Serve warm with Rum Sauce. Serves 6 to 8. Rum Sauce:
In a small saucepan, combine the brown sugar and cream over low heat. Stir constantly. Add the rum slowly when the cream mixture begins to thicken. This sauce should be the consistency of heavy cream. Drizzle over the warm Apple Pie Cake. For added richness, whip ½ cup heavy cream and spoon the whipped cream on top of the cake before drizzling the Rum Sauce. I had fun making these Chocolate Toffee Crunch Bars on a show I taped this year with Keith and Emy Joe Bilbrey. They’re easy to make....but just a warning that they’re also addicting. CHOCOLATE TOFFEE CRUNCH BARS
Preheat oven to 350 degrees. Arrange the saltine crackers on a cookie sheet or jelly roll pan. Melt butter oven medium heat. Once melted, add the brown sugar and bring to a rolling boil for 3 minutes, stirring constantly. After three minutes pour butter and brown sugar mixture over the crackers, making sure to cover each one. Place in oven for fifteen minutes. Immediately after removing from the oven, sprinkle the chocolate chips evenly over the crackers. Using a spatula, spread the chocolate evenly over the crackers, then sprinkle the pecans over the chocolate. Refrigerate for a couple of hours until the chocolate has hardened. Break into pieces and enjoy. BANANA WALNUT BUTTERMILK BREAD This recipe makes one loaf of delicious, rich bread which can be sliced and stored in the freezer.
In a large bowl, cream together the sugar and butter. Add the eggs one at a time, beating well after each addition. Beat in mashed bananas and vanilla, and continue beating until mixture is smooth. In a measuring cup stir baking soda into the buttermilk and add it to the banana mixture along with the flour and chopped nuts. Stir the batter until it is just combined. Pour batter into a greased and floured 9x5-inch loaf pan and bake in a 350 degree oven for one hour or until a cake tester inserted in the center comes out clean. Transfer the bread to a rack and let it cool in the pan for 10 minutes. Turn the bread out onto a rack and let it cool completely. May 2010 LIGHT AND CRISPY ASPARAGUS QUICHE
1. Adjust oven racks to lowest and upper-middle positions and
heat oven to 400 degrees. ROMANO POTATOES
1. Place the potatoes in a large saucepan and cover with cold
water. Bring to a boil. Boil for 25 to 30 minutes or just until
tender. Drain and then slice the potatoes into quarters. ZESTY SPINACH, TOMATO, AND RED ONION SALAD WITH WARM BACON DRESSING
Fry bacon in a large skillet over medium-high heat until crisp, about 7 minutes. Remove with a slotted spoon. Drain on paper towels, reserving ¼ cup of the warm drippings. As bacon fries, mix mustard, vinegar, and a large pinch of salt and pepper in a small bowl. Whisk in oil, then set aside. Place spinach, red onion, tomatoes, and bacon in a large bowl. Whisk warm bacon drippings (reheat, if needed) into dressing. Add dressing to salad; toss to coat. Taste and adjust seasonings, if necessary, and serve. Serves 8. April 2010 TANGY CHICKEN SALAD
In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Roll chicken in bread crumbs. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear, turning once. On two plates, arrange salad greens, tomato, hard-cooked egg whites, and cheese. Slice chicken and place on salads. Serve with dressing. Servings: 2 Per serving: 366 calories; 8 grams of fat. BEST-EVER CARROT CAKE Carrot Cake:
Cream Cheese Icing:
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Mix the carrots, nuts, and raisins together in a bowl and set aside. In a separate bowl, mix together flour, cinnamon, cloves, baking powder, baking soda, and salt. In a large mixing bowl, beat together eggs, oil, sugars, and vanilla until well-blended. Slowly fold the flour mixture into the egg mixture, mixing just until all ingredients are moistened. Fold in the carrot mixture until well-combined. Divide batter evenly between the pans. Bake 45 to 50 minutes. Allow to cool in the pans 10 to 15 minutes. Remove from pans to a cooling rack to continue cooling completely. For the icing, cream butter and cream cheese together with an electric mixer until light and fluffy. Add powdered sugar, one cup at a time, beating well after each addition until smooth. Add grated orange zest and vanilla. Continue beating one minute to make the icing very fluffy. Place one cake layer on a serving platter. Spread with one-third of the icing. Top with second layer and spread top with about half the remaining icing. Use remaining icing to cover the sides of the cake. If using nuts for the sides, press these carefully into the sides as well. Prep time is 30 minutes, bake time is 45-50 minutes. Serves 10-12. CARROT CAKE COOKIES
1. Combine oats, flour, baking soda, and salt. Set aside. March 2010 The recipes for this month are from the Trisha Yearwood cookbook titled "Georgia Cooking in an Oklahoma Kitchen" which was published in 2008. You can order the cookbook from www.TrishaYearwood.com. TRISHA'S CHICKEN TORTILLA SOUP
Melt the butter in a large pot over medium heat; add the garlic and onion and saute for 5 minutes, or until softened. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Bring to a boil over medium heat, about 10 minutes, then reduce the heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a drollop of sour cream. STUFFED PORK CHOPS
Preheat the oven to 325 degrees. Melt the butter in a large skillet over medium-high heat. Add the onions and saute until they are translucent, about 7 minutes. Remove the pan from heat and stir in the parsley, bread crumbs, salt, pepper and garlic powder. Stir in the beaten egg. If your pork chops don't have pockets cut into them, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1½ inches wide. Fill the pocket of each chop with the bread crumb mixture. Secure the openings with toothpicks and cotton thread or twine. Dredge the stuffed chops lightly in flour, shaking off the excess. Wipe out the skillet used previously in making the stuffing and place over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes on each side. Put water in the bottom of a roasting pan with a rack, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour, then uncover and continue baking for 20 minutes longer, to crisp the surface a bit. FRENCH COCONUT PIE
Preheat the oven to 350 degrees. In the bowl of an electric mixer, beat the sugar and flour with the melted butter. Add the eggs one at a time, mixing well after each. Add the buttermilk and vanilla and combine again. Stir in the coconut. Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes, or until lightly brown and the center of the pie doesn't jiggle when shaken lightly. A toothpick inserted into the center of the pie should come out moist but not covered with custard. The coconut will rise to form a top crust during baking. Set the pie in the pan on a wire rack and cool completely before serving. February 2010 The recipes for this month are from the second edition of Alan Jackson's cookbook titled "Who Says You Can't Cook It All". You can order the cookbook from www.AlanJackson.com. ALAN'S FAVORITE CHICKEN SALAD
Cook chicken, juice, vinegar and honey on low heat until tender, about one hour. Shred cooled chicken. Mix shredded chicken with toasted almonds and mayo. Salt and pepper to taste. NISEY'S CHILI
Brown ground beef and onions in large saucepan. Drain grease. Add all other ingredients and bring to a boil. Then simmer on low heat, stirring occasionally, approximately one hour until thick. If desired, add grated cheese and/or sour cream before serving. ALAN'S SOUTHERN STYLE CORNBREAD
Preheat oven to 425 degrees. Mix ingredients well. Coat 12-inch iron skillet with non-stick spray and a tablespoon of oil. Pour batter into skillet. Bake about 30 minutes or until golden brown. BANANA PUDDING
Meringue:
Heat condensed milk on medium heat. Add in flour, salt and milk, stirring constantly. Add in egg yolks and bring to a low boil. Heat until thick like pudding. Remove from heat, add in bananas and vanilla. Line bottom of a 2-quart casserole dish with vanilla wafers. Slowly pour in pudding mixture. Line side and top of dish with remaining vanilla wafers. Preheat oven to 350 degrees. In a small metal bowl, beat egg whites until stiff peaks form. Gradually add sugar while beating. Spread over banana pudding. Bake until peaks are light brown, approximately 15 minutes. January 2010 MEXICAN MEATBALLS The use of no-fat milk and very lean ground beef makes this a low-calorie alternative to traditional party meatballs.
1. Preheat oven to 375 degrees. KOREAN SPINACH SALAD This delicious salad is a flavorful twist on the classic spinach salad, and the sweet and sour dressing is just right.
Salad:
Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving. In a large salad bowl, combine the spinach, sprouts and water chestnuts. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon and egg. Makes eight servings. TWICE-BAKED SWEET POTATOES Many cooks like these potatoes because they can be made ahead of time and they aren't overly sweet. Increasing the quantity is easy also.
Scrub and pierce sweet potatoes. Bake at 375 degrees for 1½ hours or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a small bowl, mash the pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells. Sprinkle with pecans. Place on a baking sheet. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Makes two servings. CHOCOLATE BOMBES
1. Preheat oven to 375 degrees. December 2009 The first two pie recipes below are courtesy of Nina Harman from Tionesta, PA. She included them in the "Harman Family Cookbook", a collection of recipes collected by her niece, Patti Wheeler of North East, PA. My friend Ron Harman (Nina'S son and Patti'S cousin) gave me a copy of the cookbook a few months ago. This fall I used the recipe for Banana Cream Pie below when they asked all of the Grand Ole Opry members to submit a pie recipe for the annual pie auction held during the Opry'S Birthday Celebration. BANANA CREAM PIE
1. Combine sugar, salt, and cornstarch in saucepan. Stir in milk
and cook over medium-low heat until slightly thickened. PEACH CUSTARD PIE
1. Blend ingredients with mixer. QUICK-AND-EASY PEANUT BUTTER PIE
1. Combine cream cheese and sugar until smooth. Add peanut butter
and vanilla. Beat well. CARAMEL BANANA ICE CREAM PIE
1. Spread ½ cup caramel topping into crust. In a large bowl, beat
milk and pudding mix on low speed for 2 minutes. Add ice cream; mix
well. Spoon into prepared crust. Top with whipped topping. Drizzle
with remaining caramel topping; sprinkle with chopped candy bar. November 2009 SQUASH DRESSING This recipe was received from Mary Courts, who notes she doesn't normally care for squash, but will eat it cooked this way. She also adds that she uses 6-7 yellow squash and two boxes of Jiffy Cornbread mix when she needs to make it for more people.
Slice squash and boil until tender. Drain. Measure 3 cups corn bread and mash well. Add remaining ingredients. Pour into greased baking dish. Bake at 350 degrees for 30 to 40 minutes or until done. AU GRATIN POTATO CASSEROLE This Au Gratin Potato Casserole recipe uses reduced-fat dairy products to trim the fat and calories from this creamy, satisfying comfort food. Potatoes are an excellent source of potassium, niacin and minerals. Potatoes also contain good amounts of vitamins B6 and C, and the potato skin is rich in fiber and iron.
1. Scrub potatoes and remove eyes. Cut larger potatoes in half.
Place potatoes in large saucepan and add cold water to cover. Cover
pan and heat over high heat until water boils. Reduce heat and cook
until potatoes are tender, about 30 to 40 minutes. Drain potatoes
and set aside to cool slightly. POTATO BACON CASSEROLE
1. In a greased 8-inch square baking dish, layer half of the
potatoes, onion, bacon and cheese. Repeat layers. October 2009 SPICED APPLE BUTTER WITH RAISINS
1. In a large saucepan, combine apples, apple cider, brown sugar,
molasses, cinnamon, nutmeg, cloves and ginger. Bring to a boil.
Reduce heat; simmer, uncovered, for 1½ to 2 hours or until mixture
reaches a thick, spreadable consistency, stirring often. OLD-FASHIONED APPLE DUMPLINGS The syrup that is poured over the apple dumplings bakes into a delicious sauce. Eat the dumplings straight from the oven or warmed up. Dumplings:
Syrup:
1. Preheat oven to 375 degrees. APPLE CREAM CRUMBLE Crust:
Filling:
Combine graham cracker crumbs with melted butter, mixing
thoroughly. Sprinkle half of the crumb mixture in bottom of 8"x8"x2"
cake pan. Alternate layers of ice cream and apple filling, ending
with ice cream and crumbs on top. Freeze until firm. Makes 6
generous servings. September 2009 CHICKEN AND DUMPLINGS
1. Cook the vegetables in the broth until tender. While they are
cooking, mix together the flour, baking powder, salt and milk to
resemble a sticky biscuit dough. LOVELESS CAFE HASHBROWN CASSEROLE
Preheat the oven to 375 degrees. Combine the potatoes, onion, cheese, soup, sour cream, salt, and pepper. Mix well, pour into a casserole dish, and bake for 25 to 30 minutes or until the top is browned. Makes 6 to 8 servings. BREAD PUDDING
Preheat the oven to 350 degrees. In a large bowl, place the bread cubes, raisins, apple, banana, and nuts and toss to combine. In a medium bowl with a whisk, combine the eggs, sugar, spices, vanilla, milk, and cream. Pour the egg mixture over the bread cube mixture and let sit 15 minutes. Pour into a 9 x 13 greased baking dish and bake for 45 minutes. To serve, spoon pudding into dish and top with vanilla ice cream. Refrigerate any leftovers. Serves 6 to 8. August 2009 ASIAN SALAD WITH BERRIES AND GOAT CHEESE Dressing:
Salad:
Mix all dressing ingredients together in a small jar. Shake until well mixed. Chill until use. Assemble the salad in a large bowl. First mix together the greens, cucumber, and pepper. Gently toss in berries. Toss with dressing and top with goat cheese and chopped peanuts right before serving. Prep Time: 15 minutes. Servings: 4 dinner or 6 side salads. STRAWBERRY MANGO SALAD
In a serving bowl, combine the salad greens, mango, strawberries, and cranberries. In a small bowl, whisk the oil, sugar, vinegar, and salt. Pour over salad; toss to coat. Sprinkle with almonds. Yield: 2 servings. COWBOY CORN BREAD
1. In a large bowl, combine the first five ingredients. In
another bowl, combine the eggs, butter, and cream; stir into the dry
ingredients just until moistened. Spread into a greased 13-inch x
9-inch baking pan. BANANA CHOCOLATE CHIP COOKIES These cookies result in a soft, cake-like cookie that will remind you of banana bread.
1. Mix together dry ingredients. July 2009 GRILLED STUFFED PEPPERS
1. Cut peppers in half lengthwise; remove stems and seeds. Set
aside. In a large bowl, combine the tomato, cheeses, basil, and
oregano. Crumble sausage over mixture and mix well. Spoon into
pepper halves. BAKED ITALIAN TOMATOES
Halve and seed tomatoes; invert onto paper towels to drain. In a small bowl, combine the remaining ingredients; spoon over tomato halves. Transfer to a greased 8-inch square baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until golden brown. Yield: 2 servings. WHITE CHOCOLATE CHEESECAKE
Filling:
1. In a small bowl, combine cracker crumbs and sugar; stir in
butter. Press onto the bottom and 1 inch up the sides of a greased
10-ince springform pan. PEANUT BRITTLE
1. Put the sugar, corn syrup, and water in a large, heavy
saucepan and cook over moderated heat, stirring only until the sugar
has dissolved. Continue to cook to soft-ball stage (238 degrees).
Add the peanuts and salt and cook, stirring constantly, until
mixture reaches the hard-crack stage (300 degrees). Remove from heat
and stir in the butter, baking soda, and vanilla. June 2009 ROASTED PORK TENDERLOIN AND MUSHROOM MARSALA This one-pot dish has the flavor profile of classic veal Marsala but requires less prep work. It can be made with any types of mushrooms; Oyster, Portobello, and tree ear varieties are particularly good. Serve with steamed asparagus, roasted Brussels sprouts, or sauteed summer squash and rice. Using a large shallow nonstick braiser works best here, but a roasting pan or a deep saucepan that'S ovenproof also can be used.
1. Preheat the oven to 375 degrees. MINNIE PEARL'S CHESS PIE
Combine the butter and sugar in a saucepan and cook over medium heat until the butter melts, stirring until smooth. Remove from the heat and whisk a small amount of the hot mixture into the eggs; whisk the eggs into the hot mixture. Whisk in the vinegar, vanilla, and salt. Spoon into pie shell and bake at 300 degrees for 30 minutes. Makes 6 servings. May 2009 SWISS-ONION POTATO BAKE
1. In a small skillet, saute onion in butter until tender. In a
large bowl, combine the hash browns, cheese, salt, pepper, and onion
mixture. APPLE DUMPLINGS
1. Unroll crescent dough and separate into eight triangles. You can also wrap whole apples, peeled and cored, in crescent dough to make a more generous dessert. April 2009 ASPARAGUS AND SUN-DRIED TOMATOES
1. Place asparagus in a steamer basket; place in a large saucepan
over 1 inch of water. Bring to a boil. Cover and steam for 6-8
minutes or until crisp-tender. CREME BRULEE This recipe makes 5 servings, and has a prep time of 10 minutes. The cooking time is 50 minutes, plus 2 to 5 minutes to broil. The chill time is 1 hour or longer.
Preheat oven to 325 degrees. Scald cream using a double boiler, if available. Whisk eggs, sugar, and vanilla in a separate bowl. Temper the eggs by mixing 2 tablespoons of hot cream into the yolk mixture. Stir the tempered yolks into the cream. Strain cream and evenly divide the mixture between 5 broil-safe ramekins. Place ramekins in a 1-inch waterbath. Bake for 45 to 50 minutes, or until set. Remove ramekins from waterbath and cool on wire rack 10 minutes. Refrigerate a minimum of one hour. Just before serving, sprinkle 2 teaspoons brown sugar evenly over each ramekin. Broil 3 to 4 inches from heat for 2 to 5 minutes until sugar is melted. Serve immediately. For a crunchy topping, use a kitchen torch to brown the topping. March 2009 This recipe for Chicken Scaloppini was given to me by my neighbor, Richard Tomlin, who is a very good cook. If you have a favorite recipe you’d like to share, please email it to me and I’ll add it here to the website…and, of course, I’ll provide credit for the recipe. CHICKEN SCALOPPINI You’ll need chicken tenders or chicken breasts (boneless and skinless)….the amount depends on the number of servings you want. Place chicken between plastic wrap and flatten. Use either a rolling pin or one of those fancy flatteners you get at Williams and Sonoma….I prefer these. Make a marinade of beaten eggs (one or two) and milk. Soak flattened chicken in marinade for at least 1-2 hours. Drain and roll in Italian breadcrumbs. Fry in Olive Oil or bake in 350 degree oven for 30-40 minutes. Salt and Pepper to taste. Place fresh lemon slices on top for decoration. Serve with side of pasta. Or, if you’re not a pasta eater, try the Birds Eye Steam in Bag vegetables or rice mixture. OR…..whatever you’re hungry for at the moment. This is an easy and fairly quick meal. FROZEN TIRAMISU
1. In a 9-inch springform pan, line the bottom and sides with
ladyfingers. Brush with coffee liqueur. Freeze at least 20 minutes.
(If you don't have a springform pan, use a 9-inch cake pan lined
with plastic wrap instead.) February 2009 First, here'S some information about Sorghum – a sweet Southern tradition: An old-fashioned sweetener, sorghum syrup is the primary product made when the extracted juice from the sorghum plant is boiled down. Sorghum was the principle form of sweetening in North America'S Colonial times, and it remained America'S primary sweetener right up to the beginning of the 20th century when sugar use began to rise. The syrup retains many of the plant'S nutrients including calcium, protein, fiber, iron, potassium, phosphorus, and zinc. Sorghum syrup and molasses are not the same thing. Molasses is a by-product of the sugar-making process, and has no nutritional value and a very simple sweet taste. On the other hand, sorghum has a very complicated flavor as opposed to being very sweet. The Sorghum Pecan Bar recipe below is a perfect way to showcase its flavor. The bars taste more like an exotic treat from another country rather than an American dessert, which tend to be straight-ahead and simply sweet. The bars call for a lot of sorghum so you really get to experience the full flavors of sorghum at its best. (Do not try to substitute molasses, honey, or sugar for the sorghum syrup.) Sorghum can be stored just like honey. SORGHUM PECAN BARS Bars:
Frosting:
Preheat oven to 325 degrees. Grease an 8 by 8 baking pan and set aside. In a medium bowl, combine flour and baking soda. In a large bowl, blend sugar and butter to form a grainy paste. Add syrup, egg, and vanilla. Beat at medium speed until smooth. Add flour mixture and pecans. Blend at low speed just until combined. Pour batter into a baking pan and smooth top with spatula. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then invert onto cooling rack. Cool completely before frosting. Meanwhile, in a medium bowl, cream together the butter and cream cheese. Add brown sugar and sorghum, beating until smooth. Reduce mixer speed and slowly add confectioners sugar, mixing until smooth. Spread frosting on cooled bars; cut and garnish each with a toasted pecan half. Yield: 12-16 bars. WALNUT COFFEE CAKE Don't let the brown sugar, cinnamon, and rich, crunchy walnuts fool you. This cake recipe is actually on the light side, with less fat and about 100 fewer calories than its full-fat counterpart. Make sure to chop the walnuts (or pecans, if you prefer) to the size of small peas so they’re evenly distributed in the cake. This recipe makes 16 servings.
1. Preheat oven to 350 degrees. January 2009 BANANA PUDDING BITES The banana pudding should be made a day ahead so it can set, but of course you can purchase already prepared banana pudding from the deli section of your grocer. This recipe makes about 3 dozen.
1. Mix together sugar, cornstarch, and salt in heavy saucepan.
Stir in the milk. Over low heat, stir constantly for 10-12 minutes
until slightly thickened. ROASTED RED PEPPER, FETA AND ARTICHOKE DIP
1. Preheat oven to 375 degrees. December 2008 MARTHA WHITE CHOCOLATE-CHOCOLATE PEANUT BUTTER CUPCAKES Cupcakes
Frosting
1. Heat oven to 350 degrees. Line 12 muffin cups with paper
baking cups. In large bowl, combine all cupcake ingredients except
peanut butter cups. Stir just until blended. November 2008 HONEY OAT GRANOLA BARS You can add any of your favorite flavors to this recipe like coconut, chocolate or differently flavored chips, nuts or dried fruits.
In a large bowl, combine the oats, brown sugar, peanuts, chocolate chips and sunflower kernels. Stir in the butter, honey and vanilla until combined (mixture will be crumbly). Press into a greased parchment paper-lined 15 inch x 10 inch x 1 inch baking pan. Bake at 350 degrees for 15-20 minutes or until browned and bubbly. Cool for 15 minutes on a wire rack. Cut into squares. Cool completely before removing from pan. Makes three dozen bars. ORIENTAL COLESLAW SALAD
1. For the dressing: Combine oils, sugar, vinegar and both beef
flavor packets from the Ramen noodles and whisk. Refrigerate. October 2008 BEEF KABOBS WITH PARMESAN ORZO Kabobs:
Parmesan Orzo:
Soak eight 8-inch bamboo skewers in water for 10 minutes. Cut beef into 1 inch pieces. In a large bowl, toss beef and bell peppers with basil, dressing, and garlic. Alternately thread beef and peppers onto skewers, and place on grill over medium heat. Grill uncovered for 8 to 10 minutes, or to desired doneness, turning occasionally. In a medium bowl, toss orzo with Parmesan and olive oil. Serve beef kabobs on a bed of orzo. September 2008 HONEY SPICE-RUBBED PORK TENDERLOIN
Preheat oven to 425 degrees. Brush meat with 2 tablespoons of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 tablespoons dressing and the honey; set aside. Bake 15 minutes; brush with dressing mixture. Bake an additional 10 minutes or until cooked through (160 degrees). Remove meat from oven; cover with foil. Let stand five minutes before slicing. Makes four servings. To make this on the grill, start by preheating it to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 minutes, turning occasionally. Brush with some of the honey mixture. Continue grilling five to ten minutes or until meat is cooked through (160 degrees), turning and brushing frequently with honey mixture. Let stand, covered with foil, for five minutes before slicing. HIS ‘N’ HERS DEVILED EGGS The following recipe is from Trisha Yearwood'S cookbook titled Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours. Trisha says that both she and Garth grew up eating different versions of this dish, so she included both varieties in her book. 12 large eggs His Filling
Her Filling
Place the eggs in a medium saucepan with water to cover and bring
to a boil. Remove from the heat, cover the pan and let stand for 20
minutes. August 2008 PARMESAN PORK MEDALLIONS
Cut pork into four slices; flatten to ¼ inch thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt and pepper. Add pork, one slice at a time, and turn to coat. In a large skillet over medium heat, cook pork in oil for 2-3 minutes on each side or until a meat thermometer reads 160 degrees. Remove and keep warm. Add onion and garlic to the pan; cook and stir until tender. Serve over pork. Yields two servings. SUCCOTASH SALAD
In a large stockpot over high heat, bring the water to a rolling boil. Add corn, return to a boil and boil vigorously for two minutes. Using tongs, transfer the corn to a colander. Place it beneath a stream of cold water to halt the cooking. Set it aside. Add the beans to the corn cooking water, return to a boil and boil vigorously until the beans are soft, 13 to 18 minutes. Strain the beans in a colander and place them beneath a stream of cold water for one minute to halt the cooking. Set them aside. Cut the corn from the cobs, making sure to scrape the cobs up and down with the edge of a spoon to remove the juicy bits still adhering to them. Place the corn kernels and corn juice in a large bowl and add the beans, tomatoes and basil. Stir gently to combine. Whisk together the lime juice, olive oil and mustard until emulsified. Season to taste with salt and pepper. Pour the dressing over the salad and toss. Cover the salad with plastic wrap and refrigerate until ready to serve, up to four hours. Toss every 30 minutes to make certain the flavors meld evenly, and toss once again before serving. Makes six servings. July 2008 RED POTATO AND PARSLEY SALAD
Place the potatoes, salt and enough water to cover potatoes in a heavy-bottomed saucepan over medium heat. Bring them to a boil and let simmer for 8 to 10 minutes. The potatoes should be fork tender, and not falling apart. Put ice cubes in a bowl of cold water and set aside. Drain the potatoes. Rinse with cold water and immerse the potatoes in ice water to stop the cooking. When the potatoes are cold, drain them and place them on paper towels to absorb the excess water. Combine the parsley, onion, garlic, and olive oil in a medium bowl. Add the potatoes and toss. Add salt and freshly ground black pepper to taste. Serve immediately or refrigerate and serve chilled. Makes four servings. June 2008 This recipe was provided to me by my granddaughter, Anita Simpson. 24 HOUR SLAW Place in bowl:
Dressing:
Mix together, then boil for 2 minutes. Pour over slaw and refrigerate for at least 4 hours. EASY ITALIAN MEATLOAF
Preheat oven to 375 degrees. Mix all ingredients except ½ cup each of the spaghetti sauce and cheese. Shape into loaf in 13x9-inch baking dish sprayed with cooking spray. Bake 50 minutes. Top with remaining ½ cup spaghetti sauce and remaining ½ cup cheese. Bake an additional 10 minutes or until loaf is cooked through (160 degrees). Makes 8 servings. You can use this same recipe to make mini meatloaves by shaping the meat mixture into four 5x3½-inch loaves. Bake at 375 degrees for 40 minutes. Top with remaining sauce and cheese as directed. Bake an additional 5 minutes or until loaves are cooked through (160 degrees). Eat one and freeze the others for up to three months. ROASTED NEW POTATOES WITH BACON & CHEESE
Preheat oven to 350 degrees. Mix dressing, cheese, and bacon bits in large bowl. Add potatoes, toss lightly. Spoon into lightly greased 13x9-inch baking dish; cover with foil. Bake 40 minutes. Remove foil; bake an additional 15 minutes or until potatoes are tender. Sprinkle with parsley. (You can substitute chopped fresh rosemary in place of the parsley.) Makes eight servings, 2/3 cup each. May 2008 SPINACH-STUFFED BAKED SALMON
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach and lemon zest for two minutes, or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell peppers, basil and walnuts. Let cool for five minutes. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful not to cut through to the other side. With a spoon or your fingers, carefully stuff a scant ½ cup spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush or spoon, spread the mustard over the fish. In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray. Bake for 12 to 13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through. Serves four. TRIPLE-LAYER BANANA CREAM PIE BARS
Preheat oven to 325 degrees. Mix wafer crumbs, pecans, and butter in 13x9-inch baking dish; press firmly onto bottom of dish. Bake 8 minutes. Cool 10 minutes. Top crust with banana slices. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for two minutes or until well blended. Spoon two cups of the pudding over banana layer. Gently stir one cup of the whipped topping into remaining pudding; spoon over pie. Top with remaining 1½ cups whipped topping. Refrigerate three hours. Store leftovers in the refrigerator. Makes 16 servings, one piece each. April 2008 SIMPLY LASAGNA In this version of the Italian favorite, the noodles are cooked right in the sauce to keep things easy.
Preheat oven to 350 degrees. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1½ cups of the mozzarella cheese, the ricotta cheese, ½ cup of the Parmesan cheese, and the parsley until well blended. Set aside. Drain meat and return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1½ cups mozzarella cheese and remaining ½ cup Parmesan cheese. Cover with greased foil. Bake 45 minutes. Remove foil; bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve. Makes 12 servings, 1 piece each. EASY CREAMY BAKED ASPARAGUS
Preheat oven to 350 degrees. Cook asparagus in simmering water in large skillet two to three minutes or until bright green, but still crisp; drain. Toss asparagus with dressing in 1½ - to 2-quart baking dish. Sprinkle with cheese and cracker crumbs. Bake 10 to 15 minutes or until cheese is lightly browned and mixture is heated through. Makes four servings. PEANUT BUTTER BALLS These nutritious treats are really popular with children. They can even help make them.
1. Mix honey and peanut butter until smooth. You can substitute one cup of regular or chocolate soy protein mix for one cup of oats. Other additions could include chopped coconut, Rice Krispies or Honey Bunches of Oats. March 2008 ROASTED MUSHROOM SALAD Research has shown that mushrooms have hidden anti-cancer activity and may stimulate immune function. Add red bell pepper'S Vitamin C, olive oil'S good fat, and the antioxidants in basil and garlic for a very healthful salad.
Dressing:
Preheat oven to 400 degrees. Toss mushrooms in 1 tablespoon olive oil and 1 teaspoon lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts. Whisk together dressing ingredients; toss into mushroom mixture. Place lettuce on 4 salad plates and spoon mushroom mixture on top. Serves 4. 179 calories per serving, 5g protein. JACK DANIEL'S BREAD PUDDING This recipe is from Elaine Taubin, executive chef at Loews Vanderbilt Hotel in Nashville.
Combine milk, eggs, yolk, sugar, vanilla, and Jack Daniels. Mix well. Cut bread into cubes and drizzle with butter. Place in oven until toasted. Combine milk mixture and bread with raisins, fill buttered custard cups. Bake in water bath at 325 degrees for approximately 35 minutes or until custard has set up. Remove from water bath, top with pecans and caramel sauce. Makes four servings. February 2008 NO CREAM CREAMY BROCCOLI SOUP When you blend Minute White Rice into this soup recipe, you get delicious creamy taste and texture without the fat and calories of cream.
Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minutes. Add chicken broth and water; stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 minutes or until vegetables are tender, stirring frequently. Add soup, in batches, to blender or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasionally. Makes 8 servings, 1 cup each. PERFECT CRAB CAKES WITH GREEN ONIONS
Mix egg, mayonnaise, green onions, Old Bay seasoning, and hot sauce in a small bowl unto mayo is completely incorporated, then set aside. Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead). About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; saute, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges. January 2008 MUSTARD-CRUSTED SALMON This recipe makes two servings and is great served with a wild rice pilaf and a green vegetable.
In a blender, combine the vinegar, sugar, and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. Place salmon, skin side down, in a greased 8-inch square baking dish. Sprinkle with thyme, salt, and pepper. Spread mustard mixture over filets; gently press bread crumbs on top. Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork. December 2007
Sprinkle steaks with ¼ teaspoon salt and ¼ teaspoon black pepper. Set aside. Combine crackers, 1 cup flour, 1 teaspoon salt, ½ teaspoon black pepper, red pepper and baking powder. GERMAN POTATO SALAD
Place the potatoes in a large saucepan and cover with cold water. Heat to a boil over medium-high heat. Reduce heat to a simmer. Cook, partially covered, until potatoes are fork-tender, about 20-25 minutes. Drain, set aside to cool. Meanwhile, place the bacon in a large skillet. Cook, turning occasionally, over medium heat, until bacon is crisp, about 8 minutes. Transfer to paper towels. Turn off the heat. Discard all but two tablespoons of the bacon drippings. November 2007
Preheat oven to 425 degrees. Place one 10-inch iron skillet into
the oven while it is preheating. Place flour, salt, baking soda and
baking powder into a bowl. Cut in the butter and goat cheese. Make a
well in the middle of ingredients and pour in the milk. Stir until
just moistened, adding extra tablespoons of milk if needed. October 2007
Preheat oven to 350 degrees. Grease 13x9-inch baking pan; set
aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with
electric mixer on medium speed until blended. Pour into prepared
pan. Bake 32 to 35 minutes or until wooded toothpick inserted in
center comes out clean. Cool completely in pan on wire rack. PUMPKIN ICE CREAM PIE
In a medium bowl, combine pudding mix, pumpkin, milk, and spice. Mix with an electric mixer at low speed for about one minute, until well blended. Add ice cream, about a fourth at a time, and beat until mixed. Spoon into pie shell; wrap tightly to prevent freezer burn and freeze. Remove from freezer 30 minutes before slicing. Let stand another 30 minutes before serving, or place in refrigerator up to two hours before serving. September 2007
Wash and slice tomatoes into approximately ¼ slices. Mix buttermilk and eggs in a mixing bowl. Add half the salt and pepper and 1 tablespoon of flour. Mix well. Place tomatoes slices in buttermilk and egg mix. Preheat oil to 350 degrees in a heavy skillet (I use cast iron) or electric skillet. Mix the remaining flour, salt and pepper in a mixing bowl. Toss in tomato slices. Place in the oil and fry till medium brown, turning two or three times. Cook to desired crispness and drain on paper towels. Serve immediately….alone or with your favorite sauce. August 2007
Cook rice according to directions on box. In a mixing bowl combine the cooked rice, sour cream, soup, chilies, and salt. Stir to blend. Lightly butter a 9X13 baking dish. Pour in half of the rice mixture. Combine the cheeses and sprinkle half over the rice. Repeat layers. Cover and bake at 350 degrees for 50 minutes. Serves six to eight. Great side dish. July 2007
Process Scallops in food processor till chopped. Add cream and
next four ingredients. Process till combined, scraping sides often.
Combine scallop mixture, onions, and tomatoes. Fold in crabmeat.
Cover and chill at least two hours. Shape mixture into patties
(approximately ½ cup each). Melt butter in large skillet over medium
high heat. Add cakes and cook, in batches, 3 to 4 minutes on each
side or until medium brown.
Combine mixture in a small saucepan over medium heat. Cover and
simmer 30 minutes. Process mixture in a blender or food processor
until smooth. Serve warm. For yellow pepper sauce just substitute
yellow bell peppers for red bell peppers.
Make a marinade with the last six ingredients. Mix well. Place chicken breast in mixing bowl. Pour marinade over chicken breast and refrigerate for two hours. Heat grill to medium-high heat. Place chicken breast on grill and cook until nicely browned and until internal temperature is 170 degrees. Serves four. June 2007 BLACKBERRY ZINFANDEL GLAZED RIBEYE Recently I was in my hometown of West Plains, Missouri, and had dinner at Cafe 37, a great upscale restaurant located at 37 Court Square. I was very hungry and ordered this wonderful ribeye. The marinade was created by general manager and chef, Bruce Carr. I hope you enjoy this as much as I did.
Mix the jam with the jam jar's worth of red zinfandel and a small can of beef stock. Bring to a simmer on stove, then let cool. Marinade the steaks for at least two hours but no more than 6 hours ahead of time. Grill to order. COCONUT PECAN CHICKEN These nutty chicken fingers are a crunchy treat with lots of flavor, high protein, antioxidants in the nuts, and low saturated fat. This is a great alternative to deep-fried chicken.
Preheat oven to 450 degrees. Put yogurt in a small bowl and set aside. In a shallow pie plate, combine coconut, panko, and pecans. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350 degrees and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top. Makes six servings. May 2007 BREEZY BURRITO BANANAS FOSTER
In a small saucepan, bring 6 tablespoons of brown sugar and the butter and water to a boil. Stir in liquor (optional); simmer to blend flavors about 1 minute. Remove from heat and set aside. Place one flour tortilla on a work surface. Place 1/3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 tablespoon brown sugar and 1 tablespoon walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar, and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.) Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown (about 2 minutes on each side). Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife. Spoon 1 tablespoon butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and ½ cup of ice cream in each pool of sauce. Drizzle with remaining sauce and serve immediately. Makes 6 servings. April 2007 BREAD PUDDING WITH BUTTER SAUCE
Divide bread cubes and raisins between two greased 8-ounce ramekins or custard cups. In a small bowl, whisk the egg, milk, water, sugar, cinnamon, and nutmeg. Pour over bread mixture. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Cool for 15 minutes. Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk, and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding. Yield: Two servings. March 2007 I made several loaves of this special banana bread and gave them to friends. It's the best banana bread I've ever tasted. I hope you agree. I toasted a slice just this morning for breakfast - delicious! DOUBLE BANANA BREAD
Preheat oven to 350 degrees. Mix first five ingredients in large
bowl. Beat eggs in medium bowl. Add bananas, oil and water. Mix well
and add to flour mixture. Stir just until moistened (batter will be
lumpy). Stir in cereal and walnuts. BANANA PUDDING SQUARES These scrumptious squares allow you to savor the delicious flavor of banana cream pie. The special ingredients save 80 calories and 13g fat per serving.
Mix wafers and margarine. Press firmly onto bottom of 13x9-inch dish. Mix Neufchatel cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1½ cups of the whipped topping. Spoon mixture evenly onto crust and spread carefully. Cut bananas in half crosswise, then cut each piece lengthwise in half. Arrange bananas over Neufchatel cheese mixture. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk two minutes. Spoon over bananas. Spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least three hours before serving. Makes 24 servings. Each serving is 120 calories and 5g fat (sat. 2.5g). February 2007 LEMON-COCONUT CAKE
Beat butter on medium speed with an electric mixer until fluffy; gradually add sugar. Add egg yolks, one at a time...beat till blended after each addition. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Beat egg whites at high speed until stiff peaks form; fold in third of egg whites into batter. Fold in remaining egg whites till blended. Spoon batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for approximately 20 minutes or till a wooden toothpick inserted into the middle comes out clean. Cool in pans on wire rack ten minutes; remove from pans and cool completely on racks. Spread Lemon filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Lemon Filling:
Combine sugar and cornstarch in a saucepan; whisk in boiling water. Cook over medium heat, stirring constantly until sugar and cornstarch dissolve. Gradually whisk about 1/4 of hot mixture into egg yolks; add to remaining hot sugar mixture, whisking constantly. Whisk in lemon rind and juice. Cook, stirring constantly until mixture is thickened. Remove from heat. Stir in butter; let cool completely, stirring occasionally. Cream Cheese Frosting:
Beat butter and cream cheese at medium speed with an electric mixture until creamy. Gradually add powdered sugar, beating at low speed till blended; stir in vanilla. January 2007 This next recipe was submitted by Nina Harman from Tionesta, PA. This recipe works great and is fun for when all your family or friends gather together. Everyone gets involved in the process and it'S a great conversation piece. The best part is that no one has to wait for their own special omelet! ZIPLOC OMELET
PRIZE-WINNING CHILI RECIPE
Chop the onion and bell pepper and sauté in the bacon grease. Brown the ground beef, and add the cooked onion and bell pepper to this. Add the minced garlic, sauces, ketchup, and crushed tomatoes (water to add some liquid, maybe a cup). Bring to simmer. Add the spices and 1/3 of the chili powder. Add 1/3 chili powder after 2 hours cooking. Add the remaining chili powder about 1 hour before finished cooking. Total cooking time is about 5 hours on simmer. That’s it. Of course if you like hotter chili, add more black pepper, cayenne pepper, or chili powder. For more tomato favor add small can of tomato paste and a bit of water. December 2006
Sauce:
In a bowl, combine flour and salt. Cut in shortening until
mixture resembles coarse crumbs. With a fork, stir in water until
dough forms a ball. Roll out on a floured surface to a 14-inch x
7-inch rectangle; cut pastry in half.
Topping:
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble the beef over mixture and mix well. Shape into a 7½-inch x 3½-inch x 2½-inch loaf in a shallow baking pan. Bake, uncovered, at 350 degrees for 45 minutes. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Makes six servings. November 2006
Preheat oven to 325 degrees. Line a 13-inch x 9-inch baking pan
with foil, with ends of foil extending over sides of pan. Mix
crumbs, butter, and two tablespoons brown sugar; press firmly onto
bottom of pan. SALMON CROQUETTES
Flake salmon into a large bowl. Add potatoes, peas, lemon zest, mustard, hot sauce, salt, pepper, and parsley. Mix well, then use your hands to form into eight patties. Spread the breadcrumbs on a plate. Set each patty into the breadcrumbs, flipping to coat both sides. Coat a medium skillet with cooking spray and heat over a medium flame. Two or three at a time, set the patties in the skillet and cook about 4 minutes per side, or until lightly browned. Serve with tarter sauce. October 2006
Place peaches in a saucepan with butter, juice from peaches and
cinnamon, then simmer for 10 minutes. In a blender, combine
raspberries, orange liqueur and brown sugar and puree. Place peaches
in individual serving bowls with some of the butter sauce in each
bowl. Pour raspberry sauce over peaches and top with whipped cream
and toasted almonds. September 2006
saute the onion and celery in butter, then set aside. In medium sauce pan, combine remaining ingredients and cook only until cheese melts. Add chicken, onion and celery. Prepare spaghetti. Place in 9 X 13 dish and top with other ingredients. Bake in 350 degree oven approximately 30 minutes. August 2006
In a medium bowl, whisk together the rice vinegar, oil, peanut
butter, soy sauce, brown sugar, ginger, and garlic. In a large bowl,
mix the green cabbage, red cabbage, Napa cabbage, red bell peppers,
carrots, green onions, and cilantro. Toss with the peanut butter
mixture just before serving. Makes 10 servings.
Mix the graham cracker crumbs, ½ cup sugar, and butter, then press onto bottom of foil-lined 13x9-inch pan. Freeze for 10 minutes. Beat cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust, then top with pineapple. Slice 4 of the bananas and arrange over pineapple. Pour milk into large bowl and add dry pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Stir in 1 cup whipped topping and spread over banana layer in pan. Top with remaining whipped topping and sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice remaining 2 bananas and arrange over dessert. Make about 24 servings. July 2006
In a large pot of salted water over medium-high heat, add the
potatoes. Bring to a boil and cook until fork-tender, 25 to 35
minutes. Drain the potatoes in a colander and peel while they are as
hot as you can handle. Cut one-third of them into ½-inch-thick
slices directly into a large resealable food storage container.
Drizzle one-third of the oil over them, then one-third of the
vinegar. Top the potatoes with one-third each of the onions, salt,
pepper, and parsley, in that order. Repeat the process twice.
Sprinkle the salad with the paprika. Cool to room temperature, then
cover and refrigerate at least overnight.
Place 2 cups of pineapple, 1 cup of grapes, and about 8 strawberries in a 1-gallon resealable plastic food storage bag. Press out excess air and freeze. Store the remaining fruits in separate resealable bags and refrigerate. Just before leaving for your picnic, add all the fruits to the bag with the frozen fruits and toss to combine. This keeps the fruit salad cold, but freezing some of the fruit also brings out the sugar in it. As it thaws, it macerates the rest of the fruit as if some sugar had been sprinkled on it. This recipe makes about 4 to 6 servings. June 2006 This recipe was provided by Karen Wheeler, a good friend and great entertainer. I love the notes and directions she adds below. DEEP-FRIED FROG LEGS
BATTER:
BREADING:
Beat eggs, add flour, milk, garlic powder, hot sauce, and salt. Mix well. In another bowl mix together flour, cornmeal, salt, red pepper, Zatarain's Creole Seasoning, and onion powder. Dip frog legs first in batter mix, then into breading mix. Deep fry in hot oil at 350 degrees. They will float to the top when they are done. Notes from Karen: “Glen & I live in Lebanon, Tennessee with lots of acreage between us and our three sets of neighbors. Our little area is called "Pulltight", so we call ourselves the "Pulltight Eight". The eight of us will get in the back of Bobby's truck and go frog gigging. Bobby's family owns several hundred acres and several ponds that we can hit in one night. The women hold the toe-sacks (burlap sacks…or maybe they're really saying "toad-sacks”! ha!) and the men-folk gig the frogs. We get to carry-em' back to the truck! People in the north put a little square piece of red cloth on a hook and sit on the bank and wait for the frogs to bite the cloth. Ya' think maybe we're having way too much fun, and going about this the hard way?" May 2006 FRESH BANANA PUDDING SMOOTHIE Place 3 cups of milk, one package (4 serving size) of vanilla flavor instant pudding and pie filling, 2 bananas (cut into chunks), and ½ cup of Banana Nut Crunch cereal in blender. Cover and blend on high speed for 15 seconds or until smooth. Makes 4 servings, about 1 cup each. HOMEMADE PEACH ICE CREAM
1. Scald milk in the microwave, about 5 minutes or
until bubbles begin to form around the edge. April 2006 OATMEAL APPLE MUFFINS
Preheat oven to 450 degrees. In a bowl, beat together egg, half-and-half, oil and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten. Fill non-stick muffin tins ¾ full. Bake 15 to 20 minutes. Makes 12 muffins. COCONUT CREAM PIE This coconut cream pie has a delicious, crunchy layer of nuts and brown sugar under the coconut filling.
For the filling:
For the pie shell praline:
1. In a heavy 3-quart saucepan, scald the milk. Do not let it boil. March 2006 Following is a recipe submitted by my son Corky for a red and green salsa that is very good….and a favorite of his daughters Mitsi and Anita. CORKY’S SIMPLE RED AND GREEN SALSA
All of the above should be put in a food processor and blended until it is chunky, but not watery. Serve with chips of your choice. Fried dill pickles are very popular throughout the Southern states. Here’s a quick and easy recipe for them….no matter where you live.
Mix together all the above ingredients. Dredge sliced dill or sweet pickles (about ½ inch thick) in the mixture and deep fry in 375 degree oil for 3 to 4 minutes. Drain and serve with mayonnaise or ketchup. February 2006
Preheat oven to 350 degrees. Beat sweet potatoes,
butter, cinnamon, salt, and nutmeg in medium bowl with electric
mixer on medium speed until well blended. Spoon into lightly greased
1½ quart baking dish. Top with the marshmallows. Bake 15 to 20
minutes or until sweet potato mixture is heated through and
marshmallows are lightly browned. Makes 10 servings, ½ cup each.
Mix oil, salt, water, yeast, sugar, wheat germ, and eggs in a large bowl. Add flour 1 cup at a time, stirring after each addition. Cover with plastic wrap, and place in refrigerator for at least two hours before using. This dough lasts up to five days in the refrigerator. To bake, make 2-inch balls from the dough. Place them in a large greased cake pan, about 1 inch apart, and cover with a damp cloth until they double in size. Preheat the oven to 375 degrees. Bake for about 20 minutes, or until golden brown. Invert pan to remove rolls, and serve warm. January 2006 A crunchy, nutty coating gives this chicken dish an interesting taste. It also suggests that the cook has been toiling away in the kitchen fixing a special presentation….but this is not a lengthy labor at all. It only takes 10 minutes of preparation and a half-hour of actual cooking….and then you have dinner on the table.
In a food processor, combine the bread crumbs, pecan
pieces, and thyme. Process until texture is medium-coarse. Beat salt
with egg white. Dip chicken cutlets in egg, then press into crumb
mixture. Heat 2 tablespoons oil in large skillet over medium heat.
Add 2 cutlets and cook to brown one side, about 5 to 6 minutes. Turn
and cook other side until brown and cooked through, about 5 minutes.
Repeat with remaining chicken cutlets and oil. For the Crust:
For the Filling:
For the Topping:
1. Heat oven to 350 degrees. Combine all crust
ingredients in a small bowl. Press onto the bottom of an ungreased
13-by-9-inch pan. December 2005
In a large pan brown the ground beef, then set
aside. saute the onions and green peppers. Add the meat and
remaining ingredients. Simmer on low heat for one to two hours. This
recipe makes quite a large amount, but can be adjusted to your
needs. I make the whole recipe and then freeze amounts needed. It's
another one of those "stir and taste" recipes. It also helps if you
drink a little wine along the way.
Adjust oven rack to middle level and preheat to 350
degrees. Butter shallow 2-quart casserole. Cook spinach according to
package directions, drain very well and place in mixing bowl. Add 8
tablespoons melted butter, cream cheese and lemon juice and blend
well with fork. November 2005
Preheat oven to 350 degrees. Cut butter into 4
pieces. Place butter into a 9 X 13 inch baking dish. Place the dish
in the preheated oven to melt the butter. Meanwhile in a medium
sized bowl, mix together the flour, sugar, milk and vanilla. Pour
mixture into the heated baking dish. Do not stir. Set mixture aside.
Cook macaroni as directed. Drain and mix with other ingredients. Put into greased casserole dish. Sprinkle with bread crumbs. Bake in 325 degree oven for 30 to 40 minutes. October 2005
In a large bowl, combine both types of oats,
almonds, walnuts, pecans and the wheat germ, then set aside. In a
12-inch extra-deep nonstick skillet, place the oil, maple syrup and
brown sugar. Place the pan over medium heat and stir constantly
until the sugar is melted and the mixture just begins to bubble,
about 3 minutes. Add the oat mixture and stir well to completely
coat with the syrup mixture. Reduce the heat to medium-low. Continue
to cook, stirring occasionally, until the granola begins to sizzle
and toast, about 3 to 4 minutes. Be careful not to burn it. Remove
the skillet from the heat and stir in the raisins. Allow to cool for
10 minutes. Transfer the granola into a sturdy container with a
tight-fitting lid. Serve immediately or let rest until cool enough
to cover and store. Will keep for up to 2 weeks. Makes about 7 cups.
Trim the ends off each tomato, then cut into slices about ½ inch thick. Arrange the tomatoes on a cooling rack and allow to stand 15 to 20 minutes (to drain, to help reduce the mush factor). In a wide bowl, combine the flour, salt and pepper. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the bread crumbs, Parmesan cheese, parsley and orange zest. Heat about ½-inch oil in a wide, heavy skillet over a medium-high flame. September 2005
Fry crumbled sausage until slightly browned. Drain
well. Place bread on bottom of 9 X 13 pan. Spread with cooked
sausage. Top with cheese. Beat eggs with milk and dry mustard. Pour
mixture over bread and sausage. Cover and refrigerate overnight. In
the morning spread with mushroom soup (undiluted) and mushrooms.
Sprinkle with paprika. Bake at 325 degrees for approximately one
hour. Let stand 10 minutes before serving.
Preheat oven to 350 degrees. Mix cheese, red pepper, onions and seasonings. Spoon evenly into mushroom caps; top with nuts. Bake 20 minutes or until nuts are golden brown. Serve warm. August 2005 BAKED SALMON WITH COCONUT CRUST
Preheat oven to 425
degrees. Place salmon fillets on a non-stick baking pan. Brush
juice on salmon. In a shallow dish, combine panko, coconut, salt
and pepper. Dredge each fillet in the mixture and return to baking
pan. Spread leftover crumbs on top of each filet. Coat with
cooking spray. Bake for 12 to 15 minutes. If desired, put under
broiler until crust is golden brown.
1. In a small bowl,
make a dressing by mixing together the mayonnaise, sour cream,
vinegar, water, sugar, blue cheese and black pepper. Whisk well. July 2005
1. Crush 8 of the cookies in a resealable plastic bag with rolling pin. Mix
cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan. June 2005 FRESH SPINACH STRAWBERRY SALAD
In a bowl place the torn spinach, strawberries, and green onions. Cover and chill up to 2 hours. For citrus dressing, measure salad oil and add lemon juice. Seal, shake well, and chill. Shake citrus dressing again and pour over the spinach, strawberry mixture. Top with walnuts and optional toasted sesame seed. Toss salad lightly to coat. Serve immediately. Makes 8 to 10 servings. LEMON PARMESAN ASPARAGUS
Trim tough ends off asparagus and cut into 1/2 inch pieces. Steam the asparagus until crisp-tender (about 8 minutes). Place asparagus in large bowl, drizzle with lemon juice, and sprinkle with Parmesan cheese. Cover and toss well to coat. Makes 4 servings. May 2005 SWEET POTATO-BANANA CASSEROLE
Cook potatoes in small amount of water until tender. Mash and beat. Add nuts, 4 tablespoons butter, sugar, and coconut. If the mixture is dry, add either a little cream or orange juice to moisten. Pour 1/2 of the sweet potato mixture into a buttered casserole. Cover with mashed bananas and then top with rest of sweet potato mixture. Combine crushed corn flakes, 2 tablespoons butter and brown sugar. Cover top of sweet potatoes. Bake at 350 degrees for 20 minutes. Serves 6 to 8. SPINACH AND ARTICHOKE DIP
Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach, and pimentos. Cut slice off top of round loaf of bread. Hollow out center of bread, leaving 1 inch shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in preheated 400 degree oven for 20-25 minutes. Cover loaf with foil if browning too quickly. Serve with bread cubes and/or assorted fresh vegetables. Serves about 12. April 2005 CHEWY OATMEAL RAISIN COOKIES
Cream shortening and brown sugar. Add salt, nutmeg, vanilla, cinnamon, and baking soda. Mix well. Mix in eggs. Add raisins, oatmeal, and flour. Mix well. Bake at 350 degrees for 12 to 15 minutes. STRAWBERRY BANANA FREEZIE
Combine orange juice, honey, banana and strawberries in blender. Cover, whirl at high speed until smooth. With motor running gradually add as much crushed ice as necessary for desired thickness. March 2005 SMOKED SALMON TARTARE
Combine the salmon, red onion, capers, olive oil, and lemon juice in a small bowl and mix well. Season with freshly ground black pepper. Combine the sour cream and dill in a small bowl and mix well. Top each toast point with about ½ tablespoon of 'tartare' and a small dollop of sour cream. Garnish with a pinch of freshly ground black pepper. Makes two servings. February 2005 ITALIAN WEDDING SOUP
In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, three eggs, breadcrumbs, basil, parsley, and ½ cup Parmesan. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top (about 6 to 7 minutes), they are cooked. When escarole is wilted, it is done. In a separate bowl, combine the remaining five eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously until the egg is cooked. Serve with crusty bread. As an option, pre-cook pastina and add to the finished soup. January 2005 SWEET POTATO SOUFFLE
Mix the above ingredients thoroughly, then pour into a greased dish. Topping:
Mix the above ingredients thoroughly, then add topping on top of the sweet potatoes. Bake about 45 minutes at 350 degrees. December 2004 LORETTA LYNN'S PEANUT BUTTER FUDGE Fellow Grand Ole Opry member Loretta Lynn released her first cookbook earlier this year called You're Cookin' It Country. It includes the following recipe for peanut butter fudge. Loretta mentions in the book that she was probably 11 or 12 the first time she ever tasted peanut butter, and she still loves it very much.
In a large bowl mix the sugar and cocoa well. In a saucepan bring the water to a boil over high heat. Reduce the heat to medium and add the cocoa mixture. Cook to soft-ball stage or about 10 minutes. Reduce the heat to low and add the butter and vanilla. Stir until the butter melts. Remove the pan from the heat and quickly add the peanut butter. Stir just until blended. Pour immediately into a greased 9 x 9 x 2-inch baking pan. Score 1-inch squares while warm. Let cool about 20 minutes and cut when firm. Makes 24 squares. MANDARIN CHICKEN SALAD This easy salad is great for parties and can be prepared a day ahead.
Combine the first five ingredients, stir well, cover and chill for several hours. Add mayonnaise, grapes, oranges and almonds to chicken mixture. Toss well. November 2004 GRILLED SALMON WITH ORANGE GLAZE This recipe was published by USA Weekend's "Eatsmart" Columnist, Jean Carper, as one of the "6 Healthiest Recipes in History". According to Jean, these recipes contain the essential foods our genes crave for optimal health and long life. The reason this particular recipe is good for you is the high omega-3 fat in salmon, the antioxidants in the orange rind, scallions, and garlic, and the anticoagulant activity in the ginger. Harvard investigators say that eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks.
Combine marmalade, oil, soy sauce, ginger, garlic, and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame seeds. Serves 4. Each serving contains 226 calories, 23g protein, 15g carbohydrates, 8g fat (1.3g saturated), .2g fiber, and 140mg sodium. October 2004 HONEY APPLE CAKE This delicious honey apple cake combines the sweetness of honey with apples and cinnamon. I thought this sounded like a good recipe for the autumn season.
Preheat oven to 350 degrees. Grease and flour a 9-by-5-by-3-inch loaf pan. Stir together the honey and almond extract, then set aside ½ cup of the mixture. Combine the remaining honey mixture with coffee, oil and eggs, and then whisk until well blended. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, allspice and salt. Stir into wet ingredients, stirring until the flour is thoroughly incorporated. Add chopped apple and raisins, stirring just until moistened. Pour into prepared pan and bake for 55 to 60 minutes, or until
a toothpick inserted into the center comes out clean. (Tent with
foil halfway through baking if necessary to prevent
over-browning.) Spread warm slices of cake with butter, and
drizzle with remaining honey mixture. Makes 10 servings. September 2004GOO GOO BARSI’m sure you’re all familiar with the wonderful GooGoo Clusters made by the Standard Candy Company right here in Nashville. As a sponsor, the GooGoo Clusters are closely associated with the tradition of the Grand Ole Opry. From what I’ve been told, one of the most popular myths about GooGoo Clusters is that the GOO in GooGoo is the acronym for the Grand Ole Opry; however, the truth is that GooGoos were actually first marketed in 1912 which was 13 years before the Grand Ole Opry began broadcasting in 1925. Regardless, it is a neat coincidence and Standard Candy is still proud to be one of the oldest sponsors of the Opry, the world’s longest running radio show. Some of you might remember a few years ago when David Letterman flew an entire audience of Nashvillians to see his Late Night show in New York and included GooGoos in his Top Ten List. And going even further back, some of you might remember the 1975 movie titled “Nashville” in which GooGoo Clusters had a featured cameo. Nobody can make GooGoo Clusters like Standard Candy but if you need a quick fix, here’s a recipe to satisfy your sweet tooth until you can get to a store to buy some of the real thing.
Mix all ingredients except marshmallows and peanuts together and heat over medium heat until chocolate chips are melted. Add marshmallows and peanuts. Mix well and pour into pan. Chill two hours, then cut into bars. FABULOUS FRUIT SALADSometimes the simplest recipes are the best. Here’s one for a quick, easy, and delicious fruit salad.
In a bowl, mix the apples, banana, strawberries, and walnuts.
Fold in the yogurt. Sprinkle with cinnamon. Gently stir just before
serving. August 2004STRAWBERRY PRETZEL SALADHere’s an idea for something great to fix for those summertime picnics. Ingredients:
Directions:
July 2004DOUBLE-COCONUT CREAM PIEThis is a recipe that was given to me by Gene Chrisman, the drummer for Mandy Barnett. He said it was from Better Homes and Gardens. I couldn’t wait to try it! Ingredients:
Directions:
June 2004TANYA TUCKER’S OLD-FASHIONED BANANA PUDDINGI first met Tanya when she was fourteen years old and had out the smash hit "Delta Dawn". She and her Dad were visiting backstage at the Ryman. I asked if she was on that night...."No", she said "they didn't have room for me". At that time the regular members had two spots and two songs each spot...not like it is today. Anyway I asked the manager if I could give her one of my spots. He said "it's up to you". I knew the audience would love her (which they did) and would be cheated out of something special if she had not appeared. Recently she told that story on TV. I was honored that she remembered. Hope you will enjoy one of her family recipes. When Tanya was a child, her mother taught her how to make banana pudding using this recipe. Now Tanya makes it for her own children – Beau, Presley, and Layla. According to Tanya, it’s best to slice the bananas real thin….and add lots of extra cookies!
Blend sugar, salt, flour, milk, and half-n-half in a saucepan over medium heat, stirring constantly. When heated thoroughly, carefully stir in egg yolks and continue cooking until thick. Stir in vanilla. Line a 2-quart dish with vanilla wafers and top with half the sliced bananas. Pour half of the pudding over bananas, then repeat the layer of bananas and pudding. Prepare meringue with ingredients below:
Beat egg whites until soft peaks form. Mix sugar and cream of
tartar, adding one tablespoon at a time to egg whites. Add vanilla
and continue beating until mixture is stiff but not dry. Top pudding
with meringue mixture and bake at 350 degrees until golden brown. May 2004IRMA’S CHICKEN
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