Jul

4

CRANBERRY NUT TURKEY SALAD

July 4, 2008 | 2 Comments

1lb. boneless, skinless turkey breast(s) cooked, cut in ½-inch cubes

1/3 cup fat-free mayonnaise

3 tablespoons WW nonfat vanilla yogurt

6 tablespoons chopped scallions

¼ cup chopped walnuts, toasted

2 tablespoons dried cranberries

1 tablespoon Dijon mustard

1/8 teaspoon table salt, or to taste

1/8 teaspoon black pepper, or to taste

4 cups romaine lettuce, torn

Combine all ingredients, except lettuce, in medium bowl Mix well and serve over lettuce. Yields about 11/2 cups per serving.

Jul

3

Orange-Hazelnut Chicken

July 3, 2008 | 3 Comments

 Serves 4

 
1 cup fine dry bread crumbs (I use Progresso Bread Crumbs, Italian Style)

¼ c. finely chopped toasted hazelnuts or almonds (I’ve only used almonds)

½ t. salt

½ t. dried thyme, crumbled

1/8 t. freshly ground pepper

3 T. chopped parsley (dried works fine)

2 T butter or margarine

¼ cup fresh orange juice (I’ve also used fresh tangerine juice)

4 to 6 boned and skinned chicken breast halves

sliced oranges, for garnish

 
Preheat oven to 350. Combine crumbs, nuts, seasonings, and parsley. Melt butter and add orange juice. Dip chicken, one piece at a time, in butter and juice mixture and then roll in crumb-nut mixture. Place in a lightly oiled or sprayed baking dish. Pour any leftover butter and juice mixture over breasts. Bake, uncovered, until chicken is golden and crisp and meat is white in center when tested with a knife, about 35 minutes. Transfer to a plate and garnish with orange slices.

 
Notes: They can be prepared ahead and baked just before serving. I make a little extra “orange juice and butter” mixture, if needed, to drizzle on the chicken before baking. It makes the breading a little moist, which I prefer.

Jul

2

BAKED FRENCH TOAST

July 2, 2008 | 6 Comments

1 (13- to 14-inch-long) loaf of soft-crust supermarket Italian bread
1/2 stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
3 tablespoons sugar

Accompaniment: pure maple syrup
Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.

Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.

Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.

Preheat oven to 425°F.

Bring mixture to room temperature and sprinkle bread with sugar.

Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

Gourmet
November 2000

Jul

2

Haricots Verts

July 2, 2008 | 1 Comment

Haricots VertsYield: 4 servings
Active preparation time: 5 minutes
Cooking time: about 3 minutes
2 tablespoons butter, softened
2 to 4 teaspoons fresh grated horseradish or drained prepared horseradish
Salt
12 ounces haricots verts or young green beans, stem ends trimmed
Freshly ground black pepper
• Combine the butter and horseradish in a small bowl and set aside.
• Bring a large pot of salted water to a boil. Blanch the beans in the water until tender, about 3
minutes. Drain beans well, reserving the pot of blanching water for the cauliflower (recipe at left).
Toss the beans in a large bowl with the butter mixture and season with salt and pepper. (If not
serving the beans immediately, submerge the cooked beans in an ice bath until cool, then drain
well. When ready to serve, reheat the beans with the butter in a skillet, tossing occasionally, until
warmed.)

Jul

1

12-Hour Braised Short Ribs

July 1, 2008 | Leave a Comment

Yield: 4 servings
Marinating time: 8 hours to overnight

Active preparation time: 50 minutes
Cooking time: 9 to 12 hours
2 cups red wine
1/2 cup pomegranate molasses
2 tablespoons oyster sauce
2 carrots, chopped
2 ribs celery, chopped
1 leek, whites and light green parts, chopped, washed and drained
1 onion, chopped
1 sachet of fresh thyme, bay leaf and black peppercorns
5 cups veal stock or low-sodium beef or chicken stock
8 beef short ribs, 4 to 6 pounds, trimmed of excess fat and silverskin
Salt and freshly ground pepper
2 tablespoons canola oil, or other neutral oil
• Mix the wine, molasses, oyster sauce, carrots, celery, leeks, onions and sachet in a large bowl
and toss to combine. (Make the sachet with cheesecloth, or otherwise bundle as desired.) Add the
short ribs and toss to coat well. Cover and refrigerate for 8 hours or overnight.
• Remove ribs from marinade. Strain the marinade, reserving the aromatics and sachet. Put the
marinade in a medium sauté pan and bring to a boil. Reduce heat to medium-high and simmer
until marinade is reduced by two-thirds, to slightly less than 1 cup, about 30 minutes. Add the
stock and bring the mixture to a boil. Season liberally with salt and pepper to taste.
• While the marinade is reducing, arrange ribs in a single layer on a sheet pan, pat ribs dry, and
season with salt and pepper. Heat a large sauté pan over medium-high heat and add the oil.
Working in batches, brown the ribs, 2 to 3 minutes per side, transferring ribs to a slow cooker,
casserole or braising pan as done. Preheat oven to 200 degrees if not using a slow cooker.
• Add the marinade-stock mixture, reserved aromatics and sachet to the ribs. Cover the slow
cooker or casserole and cook until meat is very tender, about 9 hours on low for the slow cooker
and 12 hours for the oven.
• Remove the ribs from slow cooker or casserole and strain the braising liquid, discarding sachet
and solids. Degrease braising liquid. Remove bones from ribs and return meat to liquid to keep
warm. Correct seasoning if necessary. (If not serving immediately, allow the ribs, with the bones
still attached, to cool in the braising liquid. When ready to serve, gently warm the ribs in the
strained braising liquid.)
• To serve, divide the cauliflower purée, florets, haricots verts (recipes follow) and meat between 4
plates and spoon some braising liquid over ribs.

Jun

30

Crab Cakes

June 30, 2008 | 2 Comments

1–1 lb. can of crab (you get them at Costco—about $14.00 a can)

 Mix:

 1 egg

2 large T Mayo

 1 large T Mustard

 1 tsp. Old Bay seafood seasoning

 1/4 t.+ salt and pepper

Crab

———————–

 Mix with two forks.

 Patty into 4 patties and refrigerate about 30 minutes.

 Fry in butter or Broil 7 minutes per side

Jun

30

Crab Bites

June 30, 2008 | Leave a Comment

1 package English muffins—–quartered

1 stick butter, softened

1 jar Old English cheese spread

2 T mayonnaise

1/2 tsp. garlic powder

1/2 tsp. seasoning salt

1 can crab meat, drained (tuna fish sized can)

 Mix and spread on muffins

Bake 350 until bubbly—-about 20 minutes

 Be sure to quarter the muffins before spreading on the mixture.

 These freeze beautifully and can be popped in the oven while frozen to cook

Jun

30

Stuffed Mushrooms

June 30, 2008 | 1 Comment

(I usually double this recipe—it goes fast)

 20 medium mushrooms 

1 tablespoon butter

1/4 pound ground pork sausage (breakfast sausage)

4 oz. soft cream cheese

1/2 package Good Seasons Italian dressing mix

 

Clean mushrooms and remove stems. 

Chop stems in small pieces and saute in butter. Remove to food processor.

Saute sausage and drain well. Add to food processor.

Add cream cheese and dressing mix to food processor.

Process until blended.

Stuff mushroom caps with mixture. Bake at 350 for 25-30 minutes.

 Serves about 12 people.

Jun

30

IDA JONES’ HOT BEAN DIP

June 30, 2008 | Leave a Comment

This is so simple to make, simple presentation…yet yummy!

1 - 16 OZ. CAN REFRIED BEANS

1 – 8 OZ PKG. CREAM CHEESE

1 CUP SOUR CREAM

½ PKG CHILI SEASONING MIX

¼ CUP GREEN ONIONS

GRATED CHEESE ON TOP

 MIX ABOVE INGREDIENTS AND TOP WITH CHEESE.  BAKE AT 250 FOR 1 HOUR.  SERVE WITH TORTILLA CHIPS.

Jun

30

Hanky Panky Squares

June 30, 2008 | Leave a Comment

1 pound sausage

1 pound ground lean beef

1 pound velveeta/jalapeno cheese, cubed

1 tsp. garlic salt

1 tsp. oregano

1 tsp. worcestershire sauce

1 loaf party rye

paprika

minced parsley

 Brown meats, stirring until crumbly. Drain off fat.  Stir cheese into meat, stirring and cooking over low heat until cheese melts.  Cut bread slices in squares and spread with meat and cheese mixture.  Arrange on greased baking sheet and bake at 350 degrees 12-15 minutes.  Sprinkle with paprika and parsley and serve.  To make a batch in advance, freeze squares on baking sheet and then place in small, plastic bags for freezer storage.

 Serves 20


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