Saturday, September 12, 2009
Filling: 5 cups of sliced fresh peaches
3Tbsp. sugar 1 Tbsp. lemon juice
¼ tsp. nutmeg
Biscuit topping: 1 cup flour
2 Tbsp. sugar 1 tsp. baking powder
½ tsp. salt ¼ tsp. baking soda
3 Tbsp. cold butter
2/3 cup buttermilk ¼ cup pecans
2 Tbsp. sugar
Preheat oven to 400 degrees. Toss peaches with sugar, lemon juice and nutmeg. Place in a 2 qt. shallow baking dish. Bake for 15 minutes. Meanwhile, for topping, combine flour, 2 Tbsp. sugar, baking powder, salt and baking soda. Cut in the butter until small particles are formed. Stir in buttermilk and nuts. Drop by large tablespoons onto peach mixture. Sprinkle with remaining 2 Tbsp. sugar. Bake 20 to 25 minutes, or until biscuits are golden. Serve warm with whipped cream or ice cream.
Sunday, August 23, 2009
Sour Cream Lemon Pie
1 c. sugar
3 1/2 T. cornstarch
3 egg yolks, beaten
1 T. grated lemon peel
1/2 c. fresh lemon juice
1 c. milk
1/4 c. butter
1 c. sour cream
1 baked pie shell
1/2 pint whipping cream, whipped
Mix sugar, cornstarch, egg yolks, lemon peel and juice, and milk in a heavy saucepan over medium heat, stirring constantly, until thick. Add butter and stir until butter is melted and blended. Let cool to room temperature and then blend in the sour cream. Spread in the pie shell and top with whipped cream. Store in refrigerator.
Monday, August 17, 2009
SPICY BEEF TORTILLAS
4 Large flour tortillas
1 pound ground beef round (extra-lean beef)
1 green pepper, chopped
1 onion, chopped
3 tablespoons medium hot salsa sauce
Sour cream or unflavored yogurt
Wrap tortillas in foil, heat in 350 degree oven until warm, about 5 minutes or heat in microwave for about 1 minute on high, wrapping them in a paper towel. Cook and stir beef, pepper and onion in a large non-stick surface skillet over medium heat until beef is browned. Stir in salsa sauce, heat until hot. With slotted spoon, place beef mixture in each tortilla. Serve with sour cream or yogurt.
Yogurt further decreases the calories.
This is delicious and doesn't need extra cheese,lettuce, or tomatoes to make it good. An easy way to serve the sour cream or yogurt (both are good) is to spread it on the tortilla with a knife as if you were buttering it before adding the meat mixture. This gives every bite a taste of the sour cream. When my kids were young they preferred these over any other taco. I liked them because they aren't heavy on salt like tacos made from commercial taco seasoning mixes.
Saturday, August 1, 2009
1 lb. green beans, ends trimmed
1 Tbsp oil
3/4 lb. flank or round steak, cut into thin slices
2 1/2 Tbsp. soy sauce
1 1/2 tsp. sugar
1 tsp. sesame oil
4 tsp. toasted sesame seeds
Slice beans into 1 1/2-inch diagonal slices. Parboil four to five minutes or until tender-crisp. Drain and set aside.
Heat oil in wok over high heat. Add beef and stil-fry one to two minutes, or until meat is no longer pink. Add beans and stir-fry 30seconds.
Add soy sauce, sugar and sesame oil. Stir-fry 30 seconds. Remove from heat. Add sesame seeds and toss. Serve hot or cold.
Makes 4 servings.
I discovered this recipe in my early years of doing the cooking spot and it is definitely a family favorite. I've never eaten it cold as suggested but it would be good that way too. I use top round, sirloin tip or sirloin for the beef. I also make it with pork, usually using pork sirloin.
Sesame oil is a great flavoring found in the Oriental foods section of the grocery store and you could skip the sesame seeds but I look the looks of stir fry with the sesame seed accent. Remember the sesame oil is for flavoring, not to use as the oil in the recipe.
I buy sesame seeds in bulk at a health food/natural foods grocery store and then keep them in a container in the fridge. I admit, I don't always toast them, usually just tossing them in just a little earlier when I'm still cooking the stir-fry.
Here's a quick definition of parboiling: To parboil at home, fill a pot on the stove with boiling water and prepare the food you intend to parboil. When the water boils, toss the food in, and cook it until it starts to soften. Drain the food and run cold water over it so that the color will set and the food will not turn to mush. Set the food aside until you are ready to throw it into the primary dish you are cooking, or put it into a storage container if you do not intend to use it right away.
This is almost the same as the blanching method I use to prepare my garden beans for freezing, except the beans are only in the boiling water for 3 minutes. I do freeze a few small batches of my beans to have ready for this recipe after my garden has quit producing. The frozen beans aren't quite as crisp but good all the same. I adjust the quantities up and down depending on how many people I'm serving. It's a great way to stretch a small amount of meat because the beans are so filling and delicious! Enjoy!
Tuesday, July 28, 2009
Ok, so what does this have to do with recipe variations? When I was browsing the Land O'Lakes website, I found a variation for the Mississippi Cornbread Salad recipe that I had in an earlier post. I haven't tried it yet, but it sounds delicious. Check it out: Southwest Layered Cornbread Salad. Take out the bacon, make the dressing from sour cream and salsa and add cilantro (I'm not fond of fresh cilantro so I'd skip this).
In 1991, I helped put the Hershey, Nebraska Centennial cookbook together. We had a good sized cookbook with a nice variety of recipes. When we were just ready to send it off for publication, a centennial committee member brought us a large number of additional recipes that she hadn't remembered to give us before. All of a sudden, we had more recipes than the cookbook would hold. We wanted to include the additional people so we had to go back through all of the recipes to see if we had identical or at least similar recipes that could be printed as one recipe with more than one contributor name. We found quite a few with just one or two changed ingredients so we added "variations" to recipes. Ginger cookies was an interesting example. The amount of soda was essentially the variation-more soda seemed to make more of a gingersnap while less soda made a softer cookie.
Ok, I'm stopping before I really get hungry. Enjoy
Monday, July 13, 2009
Frozen Cherry Pie filling
8 cups tart cherries
2 1/2 cups sugar
5 Tablespoons cornstarch
Wash and pit cherries. Drain. combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. cook over medium heat until mixture begins to thicken. (It doesn't need to come to a boil since you will be cooking the mixture when you bake your pie or turnovers.) I let the mixture cool at this point, not to exceed 2 hours and ladle it into freezer containers or heavy freeze bags-1 quart for a pie or cobbler ( I fill it pretty full.) Label and freeze. Yields about 4 pints.
Now, since I end up discarding some bad cherries after I've measured my cherries, I try and add a few extra at the start. If you go ahead and measure the cherries after you pit them, plan to use about 3 1/2 cups pitted cherries for each 4 cups in the recipe. Don't pack them in when you measure them.
Easy Cherry Turnovers
You can buy filo dough and make very puffy turnovers but we like a biscuit style turnover. These are best made fresh and served that day. I recommend thawing your filling so you don't have to microwave and add hot filling into the turnovers.
2 cups of your cherry pie filling
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon sugar
1/4 c. shortening
3/4 c. milk (approximately)
Mix dry ingredients and then cut the shortening into the dry ingredients until the consistency of coarse crumbs. Stir in enough milk for the dough to stick together. If it is too sticky you may need to add a little more flour. Knead the dough about 12 turns on a floured board. I usually divide the dough into four pieces and roll each piece out to about a 8 X 8 square or a little larger. Cut into 4 squares. Place on a large ungreased baking sheet ( I like to line this with parchment paper to ease clean-up.) Place a generous tablespoon of filling on each square. Fold the dough over to form a triangle or a rectangle, press the edges together -I use the tines of a fork- and prick the top of each turnover to release steam-same fork. Repeat with the remaining dough and you should have 16 turnovers. Bake at 425 degrees for about 10 minutes until they are just starting to show a little light brown on the top. After they are baked, I like to ice them lightly with almond icing.
Almond Icing-this is approximate- I don't measure
1 Tablespoon butter, melted
1 - 2 Tablespoons milk
1/2 tsp. almond flavoring
1 cup powdered sugar
1 Cup powdered sugar
I usually start with one Tablespoon of milk or half and half add the flavoring and powdered sugar and then add more milk as needed until the icing is the right consistency. Since I like to make my turnovers right before eating, I keep my icing a little thicker since it melts on the hot turnovers.
Confessions and Tips
I usually don't strive for perfection when making my turnovers so they aren't always uniform in size. I roll my dough out until I know I can cut 4 pieces out so they aren't always square but the taste is what counts, right? I do like to eat these warm but they still taste good later and on the second day warmed up. After that the biscuit part tends to be a little drier. I will make a half-recipe if I have less to serve.
In a hurry-make it in a cake pan
If I am in a big hurry, I don't make individual turnovers. Instead, I roll out 2 pieces of dough and press together into the bottom of a 9 x 13 pan. Spread the pie filling over the dough and then roll out the remaining pieces of dough and carefully place on top of the filling. Prick the top a few times and bake as usual. It might take a little longer. Again drizzle icing on the top. Cut into serving pieces and serve for breakfast, brunch or dessert.
And yes, you could use a can of pie filling since not everyone has a cherry tree. I have made apple turnovers, peach turnovers, as well as my favorite cherry turnovers. Enjoy!
Monday, July 6, 2009
1 can black eyed peas
1 can black beans
Rinse and combine and then add:
1 small can green chiles, diced
1 small Can black olives, chopped
1 can shoe peg corn
5 green onions, chopped
1 sm. Kraft Italian dressing
Mix and chill for at least overnight so the flavors can marry. Serve with tortilla chips.