HALF-HOUR SKILLET DINNER

This is an old recipe clipping from my late mother's shoe box collections.

click on photo to enlarge for easier reading

SWEET POTATO SOUP

I first saw this in a Southern Living Magazine a few years ago.

2 tbsp olive oil
1 1/2 cups chopped yellow onion
1 cup roughly chopped carrots
1 tbsp chopped garlic
3 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
7 cups chicken stock
2 tbsp salted butter
1 cup finely chopped pecans
1/2 cup plain yogurt
1/4 cup torn fresh flat-leaf parsley leaves


Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots; cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add all potatoes, salt, pepper, cumin, cinnamon and cayenne pepper; cook, stirring, 1 minute.

Add the chicken stock to the Dutch oven and bring to a boil. Reduce heat to medium-low and simmer until potatoes are very tender, about half an hour.

Melt butter in a skillet over medium-high heat. Add the pecans and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Transfer the potato mixture, in batches, to a blender. Remove center of lid to allow steam to escape; secure lid on blender and place a clean towel over the opening. Process until mixture is smooth. If you have one, you can replace the blender step by using an immersion blender in the Dutch oven.

Top each serving with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley.

Yield: 8 servings.

SL Photo

CRANBERRY ICED TEA

4 limes

1/4 cup sugar

2 cups boiling water

6 green tea citrus tea bags

2 cups cranberry juice

1 cup cold water

Ice cubes

Using a vegetable peeler, shave zest from 1 of the limes. Squeeze 1/4 cup juice from the times; reserve.

In a pot, combine sugar, 1/3 cup tap water and the zest and bring to a boil over medium heat. Cook, stirring, until sugar is dissolved, approximately 1 minute. Transfer to a bowl, cook, strain.

In a heat-proof pitcher, combine boiling water and tea bags; allow to stand 15 minutes. Remove tea bags and discard. Stir in the cranberry juice, cold water, lime juice and the cooled, strained syrup.

Chill tea until cold, at least an hour. Serve over ice in glasses. Garnish with cranberries and/or lime slices, if desired.

Yield: 6 servings

Recipe and photo Woman's World '23

GRILLED TOMATO BRUSCHETTA

 

16 slices (1/2-inch thick) French bread baguette
3 tbsp extra virgin olive oil
4 ripe tomatoes, seeded & chopped
1/2 small sweet onion, thinly sliced
1/2 cup torn fresh basil
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat grill to 350 to 400 degrees (medium-high heat).

Brush both sides of the bread slices with the olive oil.  Grill a minute or so on each side until toasted.

In a mixing bowl toss together the tomatoes, onion, basil, garlic, salt, and pepper; serve over the bread slices.

This recipe idea is from an old Southern Living magazine.

ZUCCHINI CONTINENTAL

1 lb zucchini

1 can (12-oz) whole kernel corn, drained
1 tsp salt
1/4 tsp pepper
1 jar (2-oz) chopped pimento, drained
1 tsp garlic salt
1/2 cup Mozzarella cheese, shredded

In a large skillet, lightly sprayed with cooking spray, combine the zucchini, corn, salt, pepper, pimento, and garlic salt. Cover and cook over medium heat, stirring occasionally, for about 10 minutes or until the squash is crisp tender. Stir in the cheese; heat thoroughly and serve.

File Photo

CINNAMON AND BROWN SUGAR PRETZELS

These pretzels are great for parties or just for snacking. Bag in cellophane bags, tie with ribbon and give as tasty gifts.

3/4 cup canola oil
1/2 cup brown sugar
1 - 2 tsp ground cinnamon
1 bag (12 to 16-oz) mini traditional pretzel twists

Combine the oil, brown sugar, and cinnamon in a small bowl or large measuring cup; mix until thoroughly combined. Pour mixture into a gallon zip-top plastic bag; add the pretzels and turn and shake well until pretzels are completely coated. This can take several minutes.

Preheat oven to 200 degrees.
Line large baking sheets with foil coated with cooking spray or use silicone mats.

Spread the pretzels out in a single layer on the baking sheets and bake up to 1 hour at 200 degrees. Stir every 15 minutes to ensure even baking.

Allow pretzels to cool completely before storing in a airtight contain or bagging for gift giving.

File photo

BRAT-CHEESE SOUP

1/4 cup butter

2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted.

File Photo

EASY STRAWBERRY BLISS

 If you like strawberries, give this easy strawberry parfait a try.

8-oz cream cheese, softened

1/4 cup sugar

1/4 cup water

2 cups frozen whipped topping, thawed

4 cups strawberry halves

3 tbsp strawberry jam

24 vanilla wafers

1/2 cup brewed coffee

cocoa powder for dusting, optional

Place cream cheese, sugar and water in a mixing bowl. With electric mixer on low speed, beat until combined. When combined, fold in the whipped topping.

Toss the strawberry halves with the jam; reserve 1 cup. Place half the remaining strawberry/jam mixture evenly divided into 6 parfait glasses.

Dip the vanilla wafers in the coffee. Place 4 of the vanilla wafers in each of the glasses over the strawberry mixture. Top with half of the cream cheese mixture. Repeat with the strawberry mixture and the cream cheese mixture. Dust with the cocoa, if using. Use the reserved strawberry/jam mixture to top the parfaits.

Yield: 6 parfaits

Woman's World '23

PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES

1 cup butter, softened

3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla together until creamy. Add eggs to the sugar mixture and beat well. Stir together the flour, cocoa powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until set. Cool slightly on cookie sheets then remove to wire racks to cool completely.

Yield: About 5 dozen cookies 

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FRIED DILL PICKLE COINS

This is a favorite from a 2014 Taste of Home magazine my mother-in-law gave me before she died.

2 cups all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing, optional

In a shallow bowl, combine the flour, salt, and pepper.

In another bowl, beat eggs and milk.

Blot pickle slices dry with paper towels to remove moisture. Coat pickles with flour mixture; dip in the egg mixture, and coat again with flour mixture.

In an electric skillet or deep-fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing, if desired.

Yield: 8 servings

File photo of this recipe.