Brussel Sprouts with Grilled Almonds

Brussel Sprouts with grilled almonds Ingredients: 1 1/2 lbs. brussel sprouts 1/4 c. butter Salt & pepper 1/3 c. toasted slivered almonds Directions: 1) Bring large amount of salted water to rapid boil. 2) Meanwhile, remove and discard outer leaves of brussel sprouts. 3) Cut shallow cross in root end of each sprout for even cooking. 4) Boil until crisp-tender, 10 to 12 minutes. 5) Drain well. 6) Melt butter in large skillet until dark golden brown. 7) Remove from heat. 8) Stir in sprouts with salt and pepper to taste. 9) Sprinkle with nuts and serve.

Sweet-Sour Meatloaf

Sweet-Sour Meatloaf

 

Ingredients:

 

2 c. chopped carrots
1/2 c. chopped celery
1 tbsp. cornstarch
1 tbsp. butter
1 tbsp. sugar
1 tbsp. parsley flakes
1 c. whole brand cereal
1 c. milk
2 lb. ground chuck
2 tbsp. Worcestershire sauce
2 eggs
1/4 c. chopped onions
1 tbsp. salt
1/2 tsp. pepper
1/2 c. brown sugar
1/4 c. cider vinegar
1/2 tbsp. dry mustard

 

Directions:

 

For the filling: Cook carrots and celery in just enough water to cover and then drain. Use 1/2 cup of the vegetable liquid to make a sauce. Mix cornstarch with a little cold water and then add to the hot liquid to thicken. Add sugar, butter, parsley flakes, and vegetables and set aside. Soak bran in milk while you mix together the meat, eggs, 1 tablespoons Worcestershire sauce, onion, salt, and pepper. Add the bran mixture and pat out onto waxed paper. Form into an 8 x 10 inch rectangle and spread the vegetables evenly over the meat. Bring long ends of the meat together, using waxed paper, being sure that all vegetables are tucked in. Place in a greased oblong pan. Combine brown sugar, vinegar, 1 tablespoon Worcestershire sauce, and mustard. Put 1/2 of it on the meatloaf and bake at 350 degrees. After 1/2 hour of coking put the rest of the glaze on the meatloaf and bake for 1 hour and 20 minutes, basting occasionally. Let stand for 10 minutes before cutting. Garnish with fresh parsley.

 

Peach Pie Quick Bread

Peach Pie Quick Bread

Ingredients:

1 cup chopped pecans

3 cup all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp grated lemon rind

2 cup sugar

3/4 cup canola oil

3 large eggs

1 tsp vanilla extract

1 (21 oz) can peach fruit filling

Cooking spray for baking

 

Directions:

1) Heat chopped pecans in small non stick skillet over medium-low heat string often for 5-8 minutes until toasted.

2) Stir together flour and next 3 ingredients in a mixing bowl.

3) Whisk together sugar, oil and eggs.

4) Gradually add sugar mix to flour mix.

5) Beat at low speed until blended.

6) Stir in vanilla.

7) Fold in fruit filling and pecans just until blended.

8) Pour batter into 2 loaf pan coated with cooking spray for baking.

9) Bake at 350 for 45 minutes; shield with aluminum foil to prevent excessive browning, if necessary add 15 minutes or until log wooden pick inserted in center comes out clean.

10) Cool loaves in pan on wire rack 10 minutes.

11) Remove from pans to wire rack, and cool 15 minutes.

12) Slice and enjoy.

Italian-Style Tofu Meatballs

ITALIAN-STYLE TOFU MEATBALLS

 

Ingredients:

1 lb. firm tofu
2 tbsp. onion flakes
1/4 tsp. oregano
1/4 tsp. salt
Pepper
Dash of garlic powder
2 slices bread, crumbled
1 egg
1 tbsp. dried parsley flakes

 

SAUCE:

 

1 (8 oz.) can tomato sauce
1/4 tsp. oregano
1/4 tsp. dried basil
Pinch of garlic powder
1 tbsp. Parmesan cheese
Salt and pepper

 

Directions:

1) Preheat oven to 350 degrees.

2) Slice tofu and drain well.

3) In a large bowl, combine tofu, onion flakes, oregano, salt, pepper, garlic powder, bread, egg and parsley.

4) Mix well with a fork, mashing to blend ingredients.

5) Shape mixture into balls, squeezing tightly.

6) Place "meatballs" in a single layer in a shallow baking pan that has been lightly oiled.

7) In a small bowl, combine sauce ingredients.

8) Spoon over meatballs.

9) Sprinkle with Parmesan cheese.

10) Bake, uncovered, 20 minutes.

11) Enjoy Hot!

 

Chai Tea Mini Biscuits

Chai Tea Mini Biscuits

Ingredients:

1 cup reduced fat milk

3 regular size Chai tea bags
3 tbsp granulated sugar
1/4 tsp ground cinnamon
2 cup self-rising flour
1/4 cup chilled butter, cut into small pieces
1/2 cup powdered sugar
 

Directions:

1) Cook milk in a small sauce pan over medium low heat, stirring once, just until bubbles appear.

2) Remove from heat.

3) Add tea bag cover and steep for 5 minutes.

4) Remove and discard tea bags from milk, squeezing gently.

5) Stir together granulated sugar, cinnamon and flour in large bowl.

6) Cut in butter with pastry blender or fork until crumbly.

7) Add 3/4 cup milk mix, stirring just until dry ingredients are moistened.

8) Reserve remaining milk mix for later use.

9) Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands.

10) Pat dough to 3/4 inch thickness; cut with a 1 1/2 inch round cutter.

11) Place on lightly greased baking sheet.

12) Bake at 400 for 6 to 7 minutes or until golden, let stand 5 minutes.

13) Whisk together reserved 1 tbsp. milk mix and powdered sugar until smooth.

14) Drizzle over warm biscuits and enjoy warm.

Asparagus Almondine

Asparagus Almondine

 

Ingredients:

1 can cream chicken soup
1/4 c. milk
3 hard boiled eggs, sliced 1/8 inch
1 c. cheddar or Colby cheese
1 pkg. frozen cut asparagus, prepared
1 c. sliced almonds
1/2 c. bread crumbs
2 tbsp. butter

 

Directions:

 

1) Combine milk and soup.

2) Stir in eggs, cheese, and asparagus; pout mixture in buttered casserole.

3) Cover top with almonds and bread crumbs.

4) Dot with butter.

5) Bake at 350 degrees for 30-40 minutes.

6) Allow to cool slightly before you enjoying.

 

Chiffon Cake

Chiffon Cake

 

Ingredients:

1 3/4 cups sifted cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 tsp. salt
1/4 cup vegetable oil
1/3 cup water
3 egg yolks
1 tsp. flavoring
1/4 tsp. cream of tartar
3 egg whites

 

Directions:

 

1. Mix and sift first four ingredients.
2. Make a well in the center and add, in order, oil, water, egg yolks and flavoring (vanilla, lemon, orange extract, etc).
3. Beat with a spoon until smooth.
4. Add cream of tartar to egg whites.
5. Beat until egg whites form very stiff peaks.
6. For chiffon cake, eggs should be beaten more stiffly than for a normal cake.
7.  Using the side of a spatula, fold egg whites into first mixture until well blended.
8. Gently fold by using a cutting motion; slice spatula down through the batter, sweep across bottom of bowl and bring up along the side; turn bowl 1/4 of a turn and repeat.
9. Do not stir.
10. Turn batter into an ungreased 8 or 9-inch tube or angel food cake pan.
11. Bake in a preheated 325°F oven for about an hour, or until cake springs back when lightly touched in center.
12. Remove cake from oven and turn pan upside down and suspend the cake so that nothing touches it until the cake has cooled.
13. When the cake has cooled completely, loosen edges of cake from the sides of the pan using a butter knife or thin spatula.
14. Remove from pan.
15. Allow to cool before you ice.

Homemade Peach Wonton

Homemade Peach Wonton

Ingredients:

2 pounds ripe peaches, peeled and sliced/diced

2 tablespoons all-purpose flour

3 tablespoons brown sugar

1 package Wonton wrappers

Canola or vegetable oil

Powdered sugar for sprinkling

Instructions:

1) Slice up the peach and toss in a large bowl with flour and brown sugar.

2) Lay out the wonton wrappers, drop about a tablespoon of sliced/diced peaches and a tad bit of peach juice in the center of each wonton wrapper.

3) Using your finger or pastry brush, wet the outside edge of the wonton wrapper.

4) Fold one corner of the wrapper over to the other corner, and gently press down to seal edges.

5) Make sure to seal edges thoroughly to avoid the oil splattering.

6) Add an additional fold, if you'd like by dabbing the corners with water and folding them up to meet in the middle.

7) Heat 1" of canola or vegetable oil in a heavy bottomed pan over medium-high heat to 375°F.

8) Carefully slide wontons into oil and fry for about 2-3 minutes, turning as they fry.

9) When they reach a lovely golden brown, remove from oil to a paper towel lined pan.

10) Sprinkle with powdered sugar.

11) Let cool ever so slightly

 

Spicy Shrimp with Creamy Buttermilk-Avocado Sauce

Spicy Shrimp with Creamy Buttermilk-Avocado Sauce

 

Ingredients:

2 pounds large cooked shrimp with tails, peeled, deveined

2 lemons

4 teaspoons hot sauce

2 teaspoons Creole seasoning

1 pack mixed baby greens, thoroughly washed

Creamy buttermilk-avocado sauce

 

Directions:

1) Bring 2 quarts water to boil in oven a Dutch oven.

2) Add shrimp and cook 30 seconds.

3) Drain, rinse under cool running water, and place in a small bowl.

4) ln medium bowl with ice.

5) Place bowl contain shrimp on ice.

6) Cover and chill for at least 1 hour.

7) Squeeze juice from lemons through small strainer over shrimp in large bowl, drizzle with hot sauce, and toss to coat.

8) Sprinkle with Creole seasoning, toss to coat.

9) Serve shrimp over mixed greens with creamy buttermilk-avocado sauce.

 

Bishops Bread

Bishops Bread

 

 

 

Ingredients:

 

2 1/2 cups flour

1 tsp cinnamon

1/2 cup shortening

2 cups brown sugar

1 tsp baking powder

1/2 tsp salt

1/2 tsp soda

1 egg

3/4 cup sour milk

 

 

 

Directions

 

1) In large mixing bowl, mix flour, salt, sugar and shortening.

 

2) Reserver 3/4 mixutre for top crumbs.

 

3) Add to the remainder, egg, soda, baking powder, sour milk and cinnamon.

 

4) Beat well until batter is smooth.

 

5) Pour into 2 greased layer cake pans and scatter crumbs over the top.

 

6) Bake about 25 mins in a 400 degree oven.

 

7) Serve hot with plenty of butter.

 

Grilled Potato Salad

Grilled Potato Salad

 

Ingredients:

8 bacon slices

4 Medium red potatoes, cut into 3/4 inch cubes

1 large white onion, cut into 1/2 inch thick strips

Potato salad dry rub

Potato salad dressing

Fresh Parsley, Chopped, Garnish

 

Directions:

1) Preheat grill to 350.

2) Cook bacon in batches in large skillet over medium heat until crisp.

3) Remove bacon and drain on paper towel.

4) Reserving drippings in skillet.

5) Crumble bacon.

6) Add potatoes, onion and potato salad dry rub to hot drippings in skillet, toss to coat.

7) Remove potato mix with a slotted spoon.

8) Grill potato mix, cover with grill lid, over 350 heat in grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes.

9) Transfer mix to a large bowl.

10) Add potato salad dressing, and toss to coat.

11) Stir in bacon.

12) Serve warm.

Mango Avocado Salsa

Mango Avocado Salsa

 

Ingredients:

 

1 lg. mango, peeled, diced
3 tbsp. red onion, minced
3 tbsp. diced green pepper
3 tbsp. diced red pepper
1 1/2 tbsp. white wine vinegar
1 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1 tsp. minced fresh chives
1/2 lg. avocado, diced

 

Directions:

 

1) Mix all ingredients except avocado in large bowl.

2) Add avocado to salsa and stir gently to combine.

3) Salt and pepper to taste.

 

Homestyle Farm House Soup

Homestyle Farm House Soup

 

Ingredients:

 

2 lbs stew beef, in 1 1/2" cubes

3 quarts water or beef stock

1/2 quick cooking (or pre-cooked dry) split peas

1/2 cup barley

1 bay leaf (optional)

1 onion, thinly sliced

1 leek, thinly sliced

2 carrots, thinly sliced

1 turnip, thinly sliced

1 parsnip, thinly sliced (optional)

1 celery stalk, thinly sliced

1/2 head cabbage (Savoy, if available)

3 lbs potatoes

sea salt and pepper, to taste

 

Directions:

1) Wash, peel and chop all vegetables except potatoes and cabbage (save these for later).

2) Wash barley.

3) Put everything into the pot and cover with water or beef stock. 

4) Bring to a boil for 1 minute; reduce heat to low and simmer over low heat for 3 hours.

5) While the soup is simmering, wash the cabbage 

6) Remove the core and finely shred using the slicing blade of a food processor, with a large sharp knife, a mandolin, or the slicing side of a box grater.

7) When the soup has been simmering for 2 1/2 hours or about 30 minutes before serving, stir in the shredded cabbage.

8) Now is the time to peel the potatoes, quarter and boil or steam them until tender.

9) When the potatoes are fork tender, drain them well; return them to the hot pan and shake over heat to dry out.

10 ) Put the potatoes in soup bowls with vegetables and broth to serve.

11) Sprinkle with a pinch of fresh parsley finely chopped and serve with crusty artisan rolls or scones.

Chocolate Tofu Cheesecake

Chocolate Tofu Cheesecake

 

Ingredients:

1 prebaked graham cracker crust
2 lbs. tofu
2 c. sugar, divided
6 sq. semi-sweet chocolate
2 tsp. vanilla
1 tsp. almond extract
Pinch of salt
1/2 c. more sugar

 

Directions:

1) Have crust ready.

2) Drain tofu between 2 towels with a breadboard weight on top for about 20 minutes.

3) Blend the drained tofu, 1/2 pound at a time, until smooth and creamy.

4) With each 1/2 pound in the blender add 1/2 cup sugar.

5) Pour all the blended tofu and sugar into a bowl.

6) Preheat oven to 350 degrees.

7) Melt chocolate in a double boiler and add to the blended tofu mixture.

8) Mix together well along with remaining ingredients.

9) Pour this mixture into the prebaked crust, then bake for about 40 minutes.

10) When chilled, top with fresh fruit.