Friday, November 17, 2017

NUTTY STUFFED MUSHROOMS

1 lb large fresh mushrooms
salt
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup chopped nuts
3 tbsp butter
1 cup Pepperidge Farms Herb Seasoned Stuffing Mix
3/4 cup shredded Italian-blend cheese
1 large egg, beaten

Clean mushrooms with a damp paper towel. Remove stems, sprinkle inside of caps lightly with salt and brush olive oil over the outsides. Set aside.

Chop the removed stems very fine. Saute the stems, garlic, and nuts in the butter over medium heat for 3 to 4 minutes. Remove from the heat. Add the stuffing, cheese, and egg, stirring well. Spoon the mixture evenly into the mushroom caps.

Place the mushrooms on an ungreased baking sheet and bake at 350 degrees for about 10minutes until heated through. Serve immediately while hot.

Yield: approximately 18 mushroom caps.

Note: I have had this so long I can't remember for sure but I believe this is an old TOH recipe and picture.

Thursday, November 16, 2017

HOMEMADE INTERNATIONAL COFFEE

1/3 cup instant cocoa mix
1/4 cup instant coffee powder or granules
4 cups boiling water
whipped cream for topping

In a heatproof container, mix the instant cocoa mix and the instant coffee until combined well. Pour the boiling water over the cocoa-coffee mix; stir until dissolved. Pour into 4 to 6 coffee cups, depending on size. Top each coffee with some whipped cream. Lightly dust with unsweetened cocoa, if desired.


Wednesday, November 15, 2017

CHOCOLATE MERINGUES

3/4 cup semisweet chocolate chips
3 large egg whites, at room temperature
1/2 cup sugar
1 tsp vanilla extract

Adjust oven rack to the lower third of oven. Preheat oven to 350 degrees.
Line 2 large cookie baking sheets with parchment paper; set aside.

Microwave chocolate chips on high for 1 minute. Stir until melted.

Beat the egg whites, slowly adding the sugar until the egg white are stiff but are not dry. Stir in the melted chocolate and the vanilla extract.

Drop by teaspoonfuls onto thee parchment lined baking sheets; bake 7 minutes or until the tops are dry. All to cool on the parchment.

Yield: 64 meringues
 Note: File Photo

Monday, November 13, 2017

QUICK AND EASY CUCUMBER SALAD

This salad is perfect for picnics as it has no mayonnaise and will keep well. It is a great make-ahead salad.

1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped sweet onion
2 tbsp lime juice
2 tbsp red wine or cider vinegar
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, combine the cucumber, tomato, bell pepper, and onion.

In a small bowl, combine the lime juice, vinegar, dill, salt, and pepper with a wire whisk. Pour the dressing over the vegetable mixture in the large bowl; toss to coat all vegetables. Cover and refrigerate 15 minutes before serving.

Note: Best to serve with a slotted spoon.

Yield: 4 servings.

Saturday, November 11, 2017

TANGY GRILLED SIRLOIN

1 boneless sirloin steak, 1-inch thick
2 tbsp Worcestershire sauce
3/4 cup catsup
1 medium yellow onion, chopped fine
1/4 cup water
1/4 cup butter
1 tbsp vinegar
1 tsp lemon pepper
1 tsp dry mustard
1/4 tsp cayenne
couple drops hot pepper sauce, optional

In a small saucepan combine the Worcestershire sauce, catsup, onion, water, butter, vinegar, lemon pepper, dry mustard, cayenne, and hot pepper sauce, if using. Bring the mixture to a boil, lower heat to simmer and cook for 10 minutes.

Place the steak over medium hot coals on outside grill or hot inside grill. Grill steak until done to suit taste, usually about 15 to 20 minutes. Turn steak only once while cooking. Brush the cooked side frequently with sauce while second side cooks. Remove from heat and allow steak to rest for a couple of minutes.

To serve, slice steak into thin slices and serve with the remaining sauce.

Note: File Photo

Friday, November 10, 2017

MEATBALL STROGANOFF

1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish

In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.

Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.

Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.

Note: File Photo

Thursday, November 9, 2017

EASY CHEESECAKE BARS

1 box (2-layer size) yellow cake mix
1 stick butter, melted
2 large eggs
1 brick (8-oz) cream cheese, softened
1 lb powdered sugar, divided
chopped pecans and/or walnuts

Preheat oven to 350 degrees.

Mix together cake mix, melted butter and 1 egg until dough forms. Press the dough into a 9×13 baking dish; set aside.

Using a mixer, combine the cream cheese and remaining egg until smooth. Slowly and in batches, mix in 3/4 of the powdered sugar. Pour the cream cheese mixture over the cake dough using a spatula to spread evenly until dough is completely covered. Sprinkle the nuts and remaining powdered sugar over the top.

Bake at 350 degrees for 25 to 30 minutes. Allow to cool before cutting.

Yield: 24 bars

 Note: File Photo

EASY CHICKEN NOODLE SOUP

4 cups chicken broth
1/4 tsp fresh ground black pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup uncooked egg noodles
1 cup cooked and cubed chicken

In a 2-quart saucepan over medium-high heat, bring the broth, pepper, carrots and celery to a boil. Stir in the noodles and chicken. Reduce heat to medium and cook about 10 minutes or until the noodles are tender.

Yield: 4 servings
Per serving: 103 calories, 3 g (1 sat) fat, 40 mg cholesterol, 1010 mg sodium, 6 g carbs, 1 g fiber, 12 g protein
Note: Above nutritional information based on regular chicken broth.

Note: File Photo

Wednesday, November 8, 2017

QUICK PEANUT BUTTER COOKIES

1 can (14-oz) sweetened condensed milk
1/2 cup creamy peanut butter
dash of salt
1 1/2 cups fine graham cracker crumbs

In a medium mixing bowl, combine the sweetened condensed milk, peanut butter, and salt; mix together well. Stir the graham cracker crumbs into the peanut butter mixture until well combined. Drop by teaspoonfuls, about 2-inches apart, on cookie sheet that has been lightly sprayed with nonstick cooking spray. Using the tines of a fork, make a criss-cross pattern on top. Sprinkle lightly with sugar, if desired. Bake at 375 degrees for approximately 12 minutes until lightly browned. Remove from oven and allow to cool on cookie sheet 2 to 3 minutes. Remove to wire racks to cool completely.


Note: File Photo

Tuesday, November 7, 2017

ROASTED POTATO TRIO

2 sweet potatoes
4 Yukon Gold potatoes
8 new red potatoes
1/4 cup + 2 tbsp extra-virgin olive oil
1 tsp dried tarragon*
1/8 tsp salt
1/8 tsp black pepper

Preheat oven to 425 degrees.

Peel and cube the sweet and Yukon Gold potatoes. Scrub the red potatoes and cut into cubes. Place potatoes in a large saucepan with enough water to cover them. Lightly salt. Cover potatoes and bring to a boil. Boil for 3 minutes. Drain thoroughly in a colander.

Place the potatoes on a large nonstick cookie sheet with sides. Do not layer potatoes. Drizzle the olive oil over the potatoes and sprinkle with the tarragon, salt, and pepper.

Roast potatoes at 425 degrees for about 25 minutes. Serve hot.

Note: File Photo