Guess what today is, everybody? It's the coldest November day in Orléans since 1953. It's five degrees outside! The ground is covered with snow that melted into slush and refroze, the buses have come to screeching (and skidding) halt, and I'm wearing every sweater I have, wrapped up in every blanket I have, chain-sipping a mug of hot tea.
In other words: It's a soup day!
Fortunately, I have the perfect soup recipe. I've been making this soup once or twice a week for about a month now, but I haven't posted the recipe because it just doesn't seem like a real recipe. The ingredients change every time! Sometimes quite drastically! And I've never actually quantified any of the ingredients! But the basic structure stays the same each time, and it has never - not EVER - been a disappointment, so I felt that I had to share. Also? It tastes approximately ten times richer than it actually is. Seriously. Don't let the cream scare you away. This is an everyday kind of a soup.
I had no idea what to call this soup. Technically, it's not really leftover soup. It's "this is in my farmer's basket and I have no idea what else to do with it" soup, but since weekly baskets of fresh, organic produce are not a natural occurrence for everybody (I'm sorry. I wish they were a natural occurrence for everybody), we're going to go with Leftover Soup. Or, more precisely, White Leftover Soup.
The system is this: take whatever leftover whitish vegetables you have on hand and make soup with them. This can include - but is not limited to - any combination of: potatoes, onions, rutabaga, leeks, cabbage, parsnips, cauliflower, and celeriac*. All of those together would be spectacular. Any two of those are just fine. When I started making the soup, I thought that potatoes would have to be a staple in each one. Then I made a leek-potato-parsnip soup and realized too late that I was out of potatoes and surprise! Potatoes are not indispensable!
So: choose your whitish vegetables, in whatever portions you find them in your crisper. Peel where applicable. Chop roughly. Dump into a pot of 2-4 cups of boiling water along with a chicken or vegetable bouillon cube. Simmer until everything is tender. Let cool a bit, then puree it in small batches in a blender, food processor, or with an immersion blender. Add 3/4 cup cream or half-and-half and reheat. Salt and pepper to taste. Add some crumbled bacon if you feel fancy, or extra hungry, or just to give yourself something to chew on.
Thus far I have tried this with the following combinations, each one as delicious as the next:
potato+leek
leek+parsnip
potato+parsnip+onion
potato+onion
potato+onion+celeriac
cabbage+potato+onion
potato+cauliflower+onion+celeriac
The possibilities are truly endless.
*A note about celeriac: it is the best vegetable ever! I discovered celeriac a few weeks ago and we're still in that honeymoon phase. I think that phase is going to last. It's amazing! It's everything I love about celery, densely compacted, and purged of everything I hate about celery! Namely: it is full of that spicy, celery-like flavor but completely void of that chlorophyll taste that celery stalks have. And with no stringy fibers. And without that unpleasant explosion of water when you bite into it that makes the whole thing taste like...well, like watered-down celery. Celeriac has the wonderful celery flavor (that I spent most of my life not realizing that I liked, because it had always been nastily concealed inside a stalk of celery) in ROOT form! A root that can be stored for long periods of time, unlike wilt-happy stalks of celery! A root that is easy to peel and chop, that yeilds lovely consistent chunks of something that resembles a potato but tastes like THE BEST CELERY EVER. It can be used everywhere that celery can - except, maybe, with peanut butter, but that's a snack that's always perplexed the hell out of me, so no loss - and many places that celery can't. It's amazing in soups, it's fantastic in chicken salad, and...well, that's all I've used it for so far, but it was SO GOOD, people!
Okay. I'm done now. Go buy some celeriac!
Tuesday, November 30, 2010
Friday, October 29, 2010
Twice-baked Sweet Potatoes
Twice-baked potatoes are one of my all-time favorite foods, as are regular-baked sweet potatoes. That it's taken me until the age of nearly 23 to think of combining these two foods casts significant doubt on the cooking abilities of which I've always been rather proud.
I mean, it's not even an original idea. You can find recipes for twice-baked sweet potatoes EVERYWHERE. Except, until today, on this blog.
Which is a cryin' shame. Because twice-baked sweet potatoes? Are every bit as awesome as you think they are. If you don't think they sound awesome at all, then they are SIGNIFICANTLY MORE awesome than you think they are.
You should try these potatoes, is what I'm trying to say.
This isn't really a recipe. It's a suggestion and an imperative and some vague instructions. Such as:
Seriously. Serve these potatoes for lunch, dinner, side dish, or dessert. You can't go wrong.
I mean, it's not even an original idea. You can find recipes for twice-baked sweet potatoes EVERYWHERE. Except, until today, on this blog.
Which is a cryin' shame. Because twice-baked sweet potatoes? Are every bit as awesome as you think they are. If you don't think they sound awesome at all, then they are SIGNIFICANTLY MORE awesome than you think they are.
You should try these potatoes, is what I'm trying to say.
This isn't really a recipe. It's a suggestion and an imperative and some vague instructions. Such as:
- Bake some sweet potatoes. As many as you like. Rub a bit of oil or bacon grease on them (not too much! just a little!), stab them with a fork a few times (this will be surprisingly difficult, if you're not used to stabbing sweet potatoes), and stick them in a 350-400 degree oven for 45 minutes to an hour. See? Vague. You want them to be tender, is what you're going for here.
- Slice them in half (carefully! Don't let the skins rip in half!) and scoop out the guts (carefully! Don't let the skins rip in half!).
- Put the guts in a bowl with some stuff. Suggestions for stuff include: bacon, sour cream, cheese (I used cheddar and Gouda because it's what I had in the fridge and oh my, this was a good idea), chives, spices (Cayenne pepper for a nice kick) and anything else you might like.
- Mix up the stuff and pile it back into the skins that you didn't rip. Put them back in the oven for 5-10 minutes until the cheese is all melty and the tops are just sliiiighly crusty.
Seriously. Serve these potatoes for lunch, dinner, side dish, or dessert. You can't go wrong.
Tuesday, September 21, 2010
Tofu Parmesan
Don't turn your nose up! This is awesome, really!
The trick is to freeze the tofu:
Step 1: Drain the tofu well. (Cut it into three chunks, place it on a paper towel-lined plate, put more paper towels on top, another plate, and then a jar/can to weight it. I wait about 20 minutes, then change the paper towels out and do it again.)
Step 2: Wrap the tofu in plastic wrap and chuck it in the freezer overnight.
Step 3: Take it out of the freezer several hours before you want to use it. You can thaw it in the microwave on defrost.
Step 4: More draining! Slice the tofu into whatever shape you want (for this recipe, slices about a 1/4" thick), then press firmly with paper towels until it is quite dry.
Now that your have your frozen/thawed slices, here's the loosely-prepared recipe:
1 block extra firm tofu, prepared as above
bread crumbs
1 egg, beaten
flour
parmesan cheese, grated
2 t dried oregano
1 t dried basil
1/2 t garlic powder
salt & pepper
olive oil
8 oz tomato sauce
4 oz shredded mozzarella
First, you'll need to fry up your tofu slices. Heat a couple tablespoons of olive oil in a skillet over medium-high heat. Mix up some bread crumbs with a bit of parmesan, salt and pepper, and any herbage you like.
Lightly dredge each slice of tofu in flour, then dip in the egg wash, then cover with the bread crumb mixture. Pan fry until crunchy. Try not to eat too many pieces before assemblage.
Mix your tomato sauce with the oregano, basil, garlic powder and some salt and pepper. You can use a canned pasta sauce, if you like. I've tried it both ways and found I actually preferred the tangy-ness you get from the plain tomato sauce method. Let this sit for at least fifteen minutes. (I swear, you'll get better flavour if you let it sit.)
In a baking pan, layer sauce/tofu/mozz until everything runs out, making sure you end with a nice layer of cheese. Sprinkle a layer of parmesan over the top and bake at 400 for about 20 minutes, or until nice and bubbly.
I like to serve this with some pasta and garlic bread. And I've made myself really hungry thinking about it.
The trick is to freeze the tofu:
Step 1: Drain the tofu well. (Cut it into three chunks, place it on a paper towel-lined plate, put more paper towels on top, another plate, and then a jar/can to weight it. I wait about 20 minutes, then change the paper towels out and do it again.)
Step 2: Wrap the tofu in plastic wrap and chuck it in the freezer overnight.
Step 3: Take it out of the freezer several hours before you want to use it. You can thaw it in the microwave on defrost.
Step 4: More draining! Slice the tofu into whatever shape you want (for this recipe, slices about a 1/4" thick), then press firmly with paper towels until it is quite dry.
Now that your have your frozen/thawed slices, here's the loosely-prepared recipe:
1 block extra firm tofu, prepared as above
bread crumbs
1 egg, beaten
flour
parmesan cheese, grated
2 t dried oregano
1 t dried basil
1/2 t garlic powder
salt & pepper
olive oil
8 oz tomato sauce
4 oz shredded mozzarella
First, you'll need to fry up your tofu slices. Heat a couple tablespoons of olive oil in a skillet over medium-high heat. Mix up some bread crumbs with a bit of parmesan, salt and pepper, and any herbage you like.
Lightly dredge each slice of tofu in flour, then dip in the egg wash, then cover with the bread crumb mixture. Pan fry until crunchy. Try not to eat too many pieces before assemblage.
Mix your tomato sauce with the oregano, basil, garlic powder and some salt and pepper. You can use a canned pasta sauce, if you like. I've tried it both ways and found I actually preferred the tangy-ness you get from the plain tomato sauce method. Let this sit for at least fifteen minutes. (I swear, you'll get better flavour if you let it sit.)
In a baking pan, layer sauce/tofu/mozz until everything runs out, making sure you end with a nice layer of cheese. Sprinkle a layer of parmesan over the top and bake at 400 for about 20 minutes, or until nice and bubbly.
I like to serve this with some pasta and garlic bread. And I've made myself really hungry thinking about it.
Monday, September 13, 2010
French Onion Soup
If I were making a list of my top ten favourite foods, French Onion Soup would be one of them. Since it's always made with beef broth, I'm not able to order it anywhere. It's about time I made my own.
1 pound sweet yellow onions, peeled and thinly sliced (I used my mandolin to get neat, even slices.)
1 quart broth (Beef broth is traditional. I replaced it with vegetable broth, and if you do the same, I recommend breaking out the good stuff. You could certainly make your own. I used the vegetable Better Than Boullion - it was great, and I bet their no-beef broth would be awesome here.)
2 cloves garlic, minced
2 t sugar (You may want to use less, depending on how salty your broth is. Mine was quite salty.)
olive oil, salt and pepper
Loaf of baguette-type bread
Cheese (Gruyere is traditional. I used swiss, because it was what I had on hand.)
Cook the onions in a bit of olive oil over medium heat until they begin to soften but not brown. Add a couple dashes each of salt and pepper, and the sugar, and cook about 15-20 minutes more, stirring frequently, until the onions are dark, soft and very sweet. Add the garlic and the broth and bring to a boil. Lower the heat and let the soup simmer for about 15 minutes.
While there is simmering, there is time to contemplate the serving of your soup. Take your baguette and cut it, on a bias, into slices roughly 1" thick. Shave or shred enough cheese to cover each piece of bread. Now, you can serve the soup in the "traditional" fashion, or the "lazy/I-don't-have-any-oven-safe-bowls" fashion. Your choice.
Traditional: Once the soup is ready, ladle it into oven-safe bowls. Top each bowl with a slice of bread large enough to cover the top, and a handful of cheese. Place these under the broiler until bubbly.
The Way I Serve It: Lay the baguette slices out on a cookie sheet and mist them with olive oil. Then, either rub a halved garlic clove all over them, or sprinkle liberally with powdered garlic. Top each slice with a bit of cheese, then place under the broiler for a few minutes, until everything is bubbly and browning. Ladle up the soup, and float a slice or two of cheesy bread on top.
1 pound sweet yellow onions, peeled and thinly sliced (I used my mandolin to get neat, even slices.)
1 quart broth (Beef broth is traditional. I replaced it with vegetable broth, and if you do the same, I recommend breaking out the good stuff. You could certainly make your own. I used the vegetable Better Than Boullion - it was great, and I bet their no-beef broth would be awesome here.)
2 cloves garlic, minced
2 t sugar (You may want to use less, depending on how salty your broth is. Mine was quite salty.)
olive oil, salt and pepper
Loaf of baguette-type bread
Cheese (Gruyere is traditional. I used swiss, because it was what I had on hand.)
Cook the onions in a bit of olive oil over medium heat until they begin to soften but not brown. Add a couple dashes each of salt and pepper, and the sugar, and cook about 15-20 minutes more, stirring frequently, until the onions are dark, soft and very sweet. Add the garlic and the broth and bring to a boil. Lower the heat and let the soup simmer for about 15 minutes.
While there is simmering, there is time to contemplate the serving of your soup. Take your baguette and cut it, on a bias, into slices roughly 1" thick. Shave or shred enough cheese to cover each piece of bread. Now, you can serve the soup in the "traditional" fashion, or the "lazy/I-don't-have-any-oven-safe-bowls" fashion. Your choice.
Traditional: Once the soup is ready, ladle it into oven-safe bowls. Top each bowl with a slice of bread large enough to cover the top, and a handful of cheese. Place these under the broiler until bubbly.
The Way I Serve It: Lay the baguette slices out on a cookie sheet and mist them with olive oil. Then, either rub a halved garlic clove all over them, or sprinkle liberally with powdered garlic. Top each slice with a bit of cheese, then place under the broiler for a few minutes, until everything is bubbly and browning. Ladle up the soup, and float a slice or two of cheesy bread on top.
Monday, June 14, 2010
Lemon Dill Green Beans
I just happened to throw this veggie dish together one day when I was tired of just the same old green beans. I just started by throwing in a little of this and a little of that and never measured anything, and this is what I came up with.
What you will need (amount obviously varies depending on how much you want to make)
*Frozen (or fresh) green beans. I've done this with the mixed bag of green and yellow beans and turns out good to.
*EVOO (extra virgin olive oil) a generous amount
*Butter (the fake butter works too) a couple table spoons
*lemon juice (fresh or bottled doesn't matter) a good squeeze
*Onion (amount all depends on how much you like onion, I usually use about 1/2 of one) sweet red onions works best but I have used white as well. Sliced in nice sized chunks (or smaller if you like)
*Dill weed (fresh or dried)
*Garlic powder (or fresh)
*Salt
Basically all I do is throw everything into a skillet and cook it on medium heat until the onions and green beans start to turn brown, not very pretty but you get more flavor this way (you can cook them for less time if you like them crunchy) . They will be soft when they are done. The end result isn't very great on looks, but it's full of flavor and thus ends the boring old green beans that so many people are used to. Give it a try and let me know what you think.
What you will need (amount obviously varies depending on how much you want to make)
*Frozen (or fresh) green beans. I've done this with the mixed bag of green and yellow beans and turns out good to.
*EVOO (extra virgin olive oil) a generous amount
*Butter (the fake butter works too) a couple table spoons
*lemon juice (fresh or bottled doesn't matter) a good squeeze
*Onion (amount all depends on how much you like onion, I usually use about 1/2 of one) sweet red onions works best but I have used white as well. Sliced in nice sized chunks (or smaller if you like)
*Dill weed (fresh or dried)
*Garlic powder (or fresh)
*Salt
Basically all I do is throw everything into a skillet and cook it on medium heat until the onions and green beans start to turn brown, not very pretty but you get more flavor this way (you can cook them for less time if you like them crunchy) . They will be soft when they are done. The end result isn't very great on looks, but it's full of flavor and thus ends the boring old green beans that so many people are used to. Give it a try and let me know what you think.
Friday, May 28, 2010
No Time For Bierocks
Do you ever crave bierocks? Wait - maybe that's just me. I really like bierocks, but they take time to make. I don't have an excess of bierock-making hours in my life. So, I cheat. And the result is quite tasty. Here you go:
Bake some fresh rolls. Brown some ground beef and simmer it with a bag of shredded cabbage, a chopped onion, a cup of water, and lots of salt, pepper, garlic. Eat the rolls and the meat mixture together.
The above recipe just sounds too simple to be trusted, doesn't it? Ok, I'll fluff it up a bit. Same ingredients, more words:
First, put some frozen roll dough to rise. Or, if you're really pressed for time, use the frozen pan rolls that you just pop into the oven. But buy a good, "homemade" type brand, not a simple brown-and-serve that you find in the bread aisle. Now, brown a pound or two of ground beef in your largest skillet. I use a 12-inch skillet. If you don't have a large one, use a Dutch oven. Brown the meat well, so that some of it actually turns brown - it will have a much better flavor than if you were to just stir the beef around until it's sort of wet-cement-colored. Next, add one onion, diced. Then dump in a bag of shredded cabbage. I prefer to use the "coleslaw blend" because it contains a bit of shredded carrot, too. This will take up all the room in your skillet, but don't worry, it will cook down. Sprinkle the mound of cabbage liberally with salt and garlic powder, grab the pepper grinder and be generous with it, then add a cup of water. Slap on the lid, lower the heat to a simmer, stir occasionally. When the cabbage is almost tender, put the rolls into the oven to bake. Check the ground beef-cabbage mixture, taste it, and add more salt and pepper to taste. To serve, simply scoop a mound of the yummy meat mixture into a freshly baked roll and enjoy.
There, that's it! Now you can't say that you have no time for bierocks.
Bake some fresh rolls. Brown some ground beef and simmer it with a bag of shredded cabbage, a chopped onion, a cup of water, and lots of salt, pepper, garlic. Eat the rolls and the meat mixture together.
The above recipe just sounds too simple to be trusted, doesn't it? Ok, I'll fluff it up a bit. Same ingredients, more words:
First, put some frozen roll dough to rise. Or, if you're really pressed for time, use the frozen pan rolls that you just pop into the oven. But buy a good, "homemade" type brand, not a simple brown-and-serve that you find in the bread aisle. Now, brown a pound or two of ground beef in your largest skillet. I use a 12-inch skillet. If you don't have a large one, use a Dutch oven. Brown the meat well, so that some of it actually turns brown - it will have a much better flavor than if you were to just stir the beef around until it's sort of wet-cement-colored. Next, add one onion, diced. Then dump in a bag of shredded cabbage. I prefer to use the "coleslaw blend" because it contains a bit of shredded carrot, too. This will take up all the room in your skillet, but don't worry, it will cook down. Sprinkle the mound of cabbage liberally with salt and garlic powder, grab the pepper grinder and be generous with it, then add a cup of water. Slap on the lid, lower the heat to a simmer, stir occasionally. When the cabbage is almost tender, put the rolls into the oven to bake. Check the ground beef-cabbage mixture, taste it, and add more salt and pepper to taste. To serve, simply scoop a mound of the yummy meat mixture into a freshly baked roll and enjoy.
There, that's it! Now you can't say that you have no time for bierocks.
Orange-Cheese Danish
Soooo easy. And soooo good.
What you'll need:
2 (3 oz. ea.) pkgs cream cheese, softened
2 Tablespoons sugar
2 teaspoons milk
1/4 teaspoon almond extract
1 can refrigerated Orange rolls (house brand or Pillsbury)
reserved icing from rolls
2 to 4 Tablespoons sliced or slivered almonds (optional)
What you'll do:
Mix the softened cream cheese, sugar, milk, and almond extract in a smallish bowl. Separate the dough into strips and place on a lightly greased or sprayed cookie sheet. Put the strips side-by-side, with the cinnamon mostly facing up. Spread the cream cheese mixture across the center of the dough strips, leaving a few inches on each side bare. Now, bring the ends of the dough strips to almost meet each other over the cream cheese. Just fold them over gently. Don't press down. Bake at 375 degrees for 25 - 30 minutes until golden brown. Allow the dough to cool for 5 or 6 minutes, then drizzle with the orange frosting. Sprinkle with almonds, if desired. Serve warm.
What you'll need:
2 (3 oz. ea.) pkgs cream cheese, softened
2 Tablespoons sugar
2 teaspoons milk
1/4 teaspoon almond extract
1 can refrigerated Orange rolls (house brand or Pillsbury)
reserved icing from rolls
2 to 4 Tablespoons sliced or slivered almonds (optional)
What you'll do:
Mix the softened cream cheese, sugar, milk, and almond extract in a smallish bowl. Separate the dough into strips and place on a lightly greased or sprayed cookie sheet. Put the strips side-by-side, with the cinnamon mostly facing up. Spread the cream cheese mixture across the center of the dough strips, leaving a few inches on each side bare. Now, bring the ends of the dough strips to almost meet each other over the cream cheese. Just fold them over gently. Don't press down. Bake at 375 degrees for 25 - 30 minutes until golden brown. Allow the dough to cool for 5 or 6 minutes, then drizzle with the orange frosting. Sprinkle with almonds, if desired. Serve warm.
Wednesday, April 28, 2010
"Mexican Chocolate" Pudding
One night, I wanted to make Pudding for One, but had no chocolate chips. I whipped up this cinnamon-y pudding that's become a staple in our house.
1/4 C cocoa powder
4 T flour
1 1/2 C milk
1/3 C sugar
1 t vanilla
1/4 t cinnamon
Combine the cocoa powder and the flour. Gradually whisk in the milk.
Microwave on high for 2 minutes and stir.
Now lower the microwave to medium, and microwave for 90 seconds, then stir. Do this twice more, or until it's thickened.
Add your sugar, vanilla and cinnamon. Spoon into individual cups and refrigerate, or eat right out of the bowl while it's still hot.
1/4 C cocoa powder
4 T flour
1 1/2 C milk
1/3 C sugar
1 t vanilla
1/4 t cinnamon
Combine the cocoa powder and the flour. Gradually whisk in the milk.
Microwave on high for 2 minutes and stir.
Now lower the microwave to medium, and microwave for 90 seconds, then stir. Do this twice more, or until it's thickened.
Add your sugar, vanilla and cinnamon. Spoon into individual cups and refrigerate, or eat right out of the bowl while it's still hot.
Sunday, April 18, 2010
Sweet Spiced Pork Roast
The other day we bought a pork roast for dinner and didn't know what to do with it, so we threw it in the crock pot with two ingredients, cooked it for about five hours, and were rather surprised when it was amazingly delicious. It's no Slow Cooked, Seasoned Pulled Pork, but it involves some similar flavors and takes five hours instead of two days.
All I did was pat some Crash Hot Sweet Potato Spice over the roast, brown in it a skillet, drop it in the crock pot, and pour over a can of Coke. (If you don't feel like clicking through to the recipe: combine brown sugar with cumin, garlic powder, onion powder, and every kind of chili powder you have in the house, plus a bit of salt and pepper, in whatever proportions seem appropriate).
That's it! It turned out tender and flavorful. We used a $6 pork roast and a generic soda and fed six people off of it, so it works well on your shoestring budget meals.
All I did was pat some Crash Hot Sweet Potato Spice over the roast, brown in it a skillet, drop it in the crock pot, and pour over a can of Coke. (If you don't feel like clicking through to the recipe: combine brown sugar with cumin, garlic powder, onion powder, and every kind of chili powder you have in the house, plus a bit of salt and pepper, in whatever proportions seem appropriate).
That's it! It turned out tender and flavorful. We used a $6 pork roast and a generic soda and fed six people off of it, so it works well on your shoestring budget meals.
Tuesday, March 23, 2010
Simple Tomato Sauce
This, for me, is The Sauce. It's surprisingly cheap. It's elegantly simple. It's incredibly tasty. It requires only slightly more effort than opening a jar. You'll never want to pour Ragu on your spaghetti again.
This is a recipe which has made its rounds on cooking blogs. I first saw it on Smitten Kitchen. It apparently originates here, in a book which is near the top of my wish list.
Anyway, the sauce. The Sauce. There are three ingredients in the original recipe: tomatoes, onion and butter. Yes, that's it. No pinch of sugar or cinnamon, no dribble of red wine, none of that. If you're me, and you're bad, you assault The Sauce with a couple cloves of garlic. This here is the way I make it (garlic; doubled; with residual onion bits) - that Smitten Kitchen post has the original, unadulterated recipe.
You need:
2 28oz cans whole peeled tomatoes (Any brand will work, but San Marzano are especially good. You do have to search a bit for them.)
10 T butter (I usually have salted on hand, so that's what I use. If you use unsalted, you'll probably want to have some salt nearby.)
2 medium yellow onions, peeled and halved
3 cloves garlic, minced
Put everything in your biggest saucepan. Bring it to a simmer, then drop the heat, keeping it at a slow, steady simmer for about 45 minutes. Stir it every now and then, crushing the tomatoes against the side of the pot. The original recipe tells you to remove and discard the onion - me, I like the onion, and it's usually started to disintegrate by that point anyway, so I remove only the biggest, most solid chunks - and then I crush some of those up with a fork and put them back in.
That's it. For me, this makes enough sauce for a pound of noodles, and I always make that much because the leftovers are fantastic.
This is a recipe which has made its rounds on cooking blogs. I first saw it on Smitten Kitchen. It apparently originates here, in a book which is near the top of my wish list.
Anyway, the sauce. The Sauce. There are three ingredients in the original recipe: tomatoes, onion and butter. Yes, that's it. No pinch of sugar or cinnamon, no dribble of red wine, none of that. If you're me, and you're bad, you assault The Sauce with a couple cloves of garlic. This here is the way I make it (garlic; doubled; with residual onion bits) - that Smitten Kitchen post has the original, unadulterated recipe.
You need:
2 28oz cans whole peeled tomatoes (Any brand will work, but San Marzano are especially good. You do have to search a bit for them.)
10 T butter (I usually have salted on hand, so that's what I use. If you use unsalted, you'll probably want to have some salt nearby.)
2 medium yellow onions, peeled and halved
3 cloves garlic, minced
Put everything in your biggest saucepan. Bring it to a simmer, then drop the heat, keeping it at a slow, steady simmer for about 45 minutes. Stir it every now and then, crushing the tomatoes against the side of the pot. The original recipe tells you to remove and discard the onion - me, I like the onion, and it's usually started to disintegrate by that point anyway, so I remove only the biggest, most solid chunks - and then I crush some of those up with a fork and put them back in.
That's it. For me, this makes enough sauce for a pound of noodles, and I always make that much because the leftovers are fantastic.
Sunday, March 21, 2010
Grandma's Old-fashioned Oatmeal Cookies
This is the best oatmeal cookie recipe ever! It's a very old recipe, though to look at the list of ingredients it seems like just about any other oatmeal cookie recipe. The secret to their special deliciousness is the trick of soaking the raisins in the egg and vanilla for an hour. One day when I was in a hurry, I omitted that step and the end result was not as good. So, trust me on this one.
1 cup raisins
3 eggs
1 teaspoon vanilla
1 cup shortening
1 cup lightly packed brown sugar
1 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1 to 1 1/2 teaspoons cinnamon
2 cups oatmeal
1/2 to 1 cup chopped nuts (optional)
Beat the 3 eggs in a smallish bowl with the vanilla; add raisins. Let this set for one hour. (you don't need to refrigerate it.) Next, cream the shortening and the two sugars together, add to egg mixture. In a medium bowl, stir together the flour, baking soda, salt, and cinnamon; add to creamed mixture and mix well. Stir in oatmeal and nuts. Now, preheat your oven to 350 degrees. Scoop up dough by heaping teaspoons and form into balls. Roll in additional white sugar. Place on cookie sheet. Dip the bottom of a small glass in sugar and flatten each cookie. Bake at 350 degrees for 10 to 12 minutes. Don't overbake! Enjoy, enjoy, enjoy. Great warm or cold.
1 cup raisins
3 eggs
1 teaspoon vanilla
1 cup shortening
1 cup lightly packed brown sugar
1 cup white sugar
2 1/2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
1 to 1 1/2 teaspoons cinnamon
2 cups oatmeal
1/2 to 1 cup chopped nuts (optional)
Beat the 3 eggs in a smallish bowl with the vanilla; add raisins. Let this set for one hour. (you don't need to refrigerate it.) Next, cream the shortening and the two sugars together, add to egg mixture. In a medium bowl, stir together the flour, baking soda, salt, and cinnamon; add to creamed mixture and mix well. Stir in oatmeal and nuts. Now, preheat your oven to 350 degrees. Scoop up dough by heaping teaspoons and form into balls. Roll in additional white sugar. Place on cookie sheet. Dip the bottom of a small glass in sugar and flatten each cookie. Bake at 350 degrees for 10 to 12 minutes. Don't overbake! Enjoy, enjoy, enjoy. Great warm or cold.
Saturday, March 13, 2010
Puppy Chow
Puppy chow! Was not already on the blog! How weird is that? Really weird. This is a holiday staple, you guys. We cannot have Christmas without puppy chow. And that's the only time we ever make it , which is also really weird. Puppy chow is an all-occasion wonder snack.
Ingredients:
Now you should try to let it cool before eating. This is the other hard part. Then you should eat it.
This is the other totally fun part.
Makes enough for one or two really big Christmas parties.
Ingredients:
- 6 oz (and by six I mean seven or eight) milk chocolate chips
- 6 oz (ditto) semi-sweet chocolate chips
- 1 cup peanut butter
- 1/2 cup butter
- 1 box Crispix cereal
- 4 cups powdered sugar
Now you should try to let it cool before eating. This is the other hard part. Then you should eat it.
This is the other totally fun part.
Makes enough for one or two really big Christmas parties.
Thursday, March 4, 2010
"Southwestern" Hash
This really shouldn't be called a recipe, but I make it (or some variant of it) often enough it's worth mentioning.
1/2 pound sliced mushrooms
1/4 medium onion, sliced
1 bag of Simply Potatoes "Southwestern" hash browns (You could certainly improvise another shredded potato product. I've never used frozen potatoes, but you could probably make it work. You could also, if you're that sort of person, shred your own potatoes, in which case you'd need 4.5 C, plus some chopped peppers.)
about 4 oz cheese (I like swiss), shredded
5-6 slices soy bacon, cooked and crumbled (Or real bacon, if you prefer pork products.)
4 eggs
2 T spicy brown mustard
Salt and pepper to taste
Butter and olive oil for cooking
Heat about 1 T of butter and 1 T of olive oil in a big skillet. Add the sliced mushrooms and onions, and cook until the mushrooms start to brown. Then, add a bit more oil and dump in the potatoes. Stir it all together, then let it rest a minute or so before stirring again. (Do this repeatedly - you don't want actual hashbrowns, so you want to stir, but you don't want to stir too often or things don't brown well.)
While the potatoes cook, combine the eggs, mustard, shredded cheese and bacon in a bowl. Whisk everything together until well combined and slightly foamy (like you're making an omelete).
When the potato shreds are done (meaning they no longer have the taste/texture of raw potato), pour the egg mixture into the skillet and stir, stir, stir! The egg and melted cheese binds everything together. It's ready when you no longer see raw egg. Serve as you see fit - sour cream, salsa, extra cheese, etc.
1/2 pound sliced mushrooms
1/4 medium onion, sliced
1 bag of Simply Potatoes "Southwestern" hash browns (You could certainly improvise another shredded potato product. I've never used frozen potatoes, but you could probably make it work. You could also, if you're that sort of person, shred your own potatoes, in which case you'd need 4.5 C, plus some chopped peppers.)
about 4 oz cheese (I like swiss), shredded
5-6 slices soy bacon, cooked and crumbled (Or real bacon, if you prefer pork products.)
4 eggs
2 T spicy brown mustard
Salt and pepper to taste
Butter and olive oil for cooking
Heat about 1 T of butter and 1 T of olive oil in a big skillet. Add the sliced mushrooms and onions, and cook until the mushrooms start to brown. Then, add a bit more oil and dump in the potatoes. Stir it all together, then let it rest a minute or so before stirring again. (Do this repeatedly - you don't want actual hashbrowns, so you want to stir, but you don't want to stir too often or things don't brown well.)
While the potatoes cook, combine the eggs, mustard, shredded cheese and bacon in a bowl. Whisk everything together until well combined and slightly foamy (like you're making an omelete).
When the potato shreds are done (meaning they no longer have the taste/texture of raw potato), pour the egg mixture into the skillet and stir, stir, stir! The egg and melted cheese binds everything together. It's ready when you no longer see raw egg. Serve as you see fit - sour cream, salsa, extra cheese, etc.
Monday, February 22, 2010
Spinach Artichoke Lasagna
Ken loves this stuff. And I don't blame him - it's excellent. Allow me to pat myself on the back.
Get these things:
12 lasagna noodles (I use no-cook, because it saves that much time. Obviously, if yours aren't no-cook, you'll need to cook them, or you'll have a very strange lasagna.)
1 medium onion, chopped
4 cloves garlic, minced
1 14.5 oz can vegetable broth
1 can artichoke hearts, drained and chopped (The original recipe called for marinated. I haven't been able to find marinated, so I've just been using plain hearts. There's nothing wrong with that.)
1 t dried rosemary
10 oz fresh spinach (I use bagged baby spinach, you could also prep your own, or use frozen. Make sure you thaw/drain it first, though.)
3 C tomato sauce (I use what we have on hand - usually a jarred sauce with mushrooms.)
1 C ricotta cheese
4 C shredded mozzarella
4 oz feta, crumbled (You can use plain, or one of the herbed varieties.)
Do these things:
Preheat the oven to 350. Grease a 13x9 dish.
In a big pan over medium heat, sauté the onion in olive oil until it softens a bit. Add the garlic and give it a couple more minutes.
Add the broth and the rosemary, and bring the pot to a boil. Add your artichokes and the spinach. Reduce heat to a simmer, and let it go for about five minutes. (Assuming you're using fresh spinach, you'll want to stir a few times as it wilts.) Stir in the pasta sauce.
Now, um, make it into a lasagna, and then sprinkle the feta all over the top.
HANDY LASAGNA SCHEMATIC
(Key: * = feta, /= mozzarella, - = spinach mix, ~ = noodles, o = ricotta plops)
(top of pan)
*************
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~~~~~~~~~~~~~
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~~~~~~~~~~~~~
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ooooooooooooo
/////////////
~~~~~~~~~~~~~
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Cover the pan with foil and bake it for 40 minutes. Then remove the foil and bake it for ten more. THEN flip on the broiler and put it under the broiler for three minutes. (Yes, the broiler makes a difference. Don't you want a delicious cheese crust on your lasagna?)
Eat, and enjoy the admiration.
Get these things:
12 lasagna noodles (I use no-cook, because it saves that much time. Obviously, if yours aren't no-cook, you'll need to cook them, or you'll have a very strange lasagna.)
1 medium onion, chopped
4 cloves garlic, minced
1 14.5 oz can vegetable broth
1 can artichoke hearts, drained and chopped (The original recipe called for marinated. I haven't been able to find marinated, so I've just been using plain hearts. There's nothing wrong with that.)
1 t dried rosemary
10 oz fresh spinach (I use bagged baby spinach, you could also prep your own, or use frozen. Make sure you thaw/drain it first, though.)
3 C tomato sauce (I use what we have on hand - usually a jarred sauce with mushrooms.)
1 C ricotta cheese
4 C shredded mozzarella
4 oz feta, crumbled (You can use plain, or one of the herbed varieties.)
Do these things:
Preheat the oven to 350. Grease a 13x9 dish.
In a big pan over medium heat, sauté the onion in olive oil until it softens a bit. Add the garlic and give it a couple more minutes.
Add the broth and the rosemary, and bring the pot to a boil. Add your artichokes and the spinach. Reduce heat to a simmer, and let it go for about five minutes. (Assuming you're using fresh spinach, you'll want to stir a few times as it wilts.) Stir in the pasta sauce.
Now, um, make it into a lasagna, and then sprinkle the feta all over the top.
HANDY LASAGNA SCHEMATIC
(Key: * = feta, /= mozzarella, - = spinach mix, ~ = noodles, o = ricotta plops)
(top of pan)
*************
/////////////
-------------
~~~~~~~~~~~~~
-------------
/////////////
~~~~~~~~~~~~~
-------------
ooooooooooooo
/////////////
~~~~~~~~~~~~~
-------------
Cover the pan with foil and bake it for 40 minutes. Then remove the foil and bake it for ten more. THEN flip on the broiler and put it under the broiler for three minutes. (Yes, the broiler makes a difference. Don't you want a delicious cheese crust on your lasagna?)
Eat, and enjoy the admiration.
Wednesday, February 17, 2010
Mushroom Stew
This recipe is actually titled "Mushroom Bourguignon", and it comes from Smitten Kitchen, one of my favourite blogs. You should head over there first - it's her recipe (I changed very, very little), and she has amazing pictures of it.
When I first saw it, I drooled, but just about moved on - bourguignon = complicated and full of meat, in my mind. The pictures got stuck in my head, though - meaty 'shrooms in dark, rich broth...yeah, I had to try it. I'm very glad I went back for this one. It tastes like you spent hours on it, but it's really quite easy. I was sad, sad, sad when the leftovers were gone.
2 T olive oil
3 T butter
2 pounds mushrooms, sliced about 1/4" thick (I use one pound of portobellos and one pound of cremini.)
2 carrots, diced
1 medium yellow onion, diced
3 cloves minced garlic
1 C red wine (I use Yellow Tail Merlot)
2 C vegetable broth
2 T tomato paste
1/2 t dried thyme
1 1/2 T flour
1 C pearl onions, peeled
salt and pepper
egg noodles and sour cream, for serving
In your biggest sauce pan (I use my 6 quart for this), heat 1 T of the oil and 1 T of the butter on high. Add the mushrooms and cook until they start to sear, but before they get juicy (I set a timer for four minutes, and stir them a lot). Remove them from the pan, and, if possible, put them somewhere where people won't pick at them like I always do. (Also: put them in a bowl. A plate may get messy. And for love of all that's holy, DON'T PUT THEM ON PAPER TOWELS. This will cause major facepalming on my part.)
Turn the heat down and add 1 T of oil and 1 T of butter. Dump in the carrots, onions, thyme, and a several pinches of salt and pepper. Let these cook for about 10 minutes, until the onions are started to brown a bit. (Or, if you're me, get distracted and burn the onions. I do it EVERY TIME. Don't worry, still tastes great.) Add the minced garlic and cook for the time it takes you to wrestle open the bottle of wine. (A minute or two, that's all.)
Add your C of wine to the pan, and be sure to scrape all the yummy bits off the bottom. Crank the heat up until it boils, then turn it back down to medium. Pour in the broth and add the tomato paste. Dump that bowl of mushrooms (plus any juices they've left behind) back into the pot. Get everything up to a boil again, then reduce again, and let the whole thing simmer for about 15 minutes.
Add your pearl onions, and simmer for 10 more minutes. In a separate bowl, combine the flour and remaining 1 T of butter. Add that to the stew, and cook for 5-10 more minutes, or until the sauce is the right consistency. Mine's usually ready pretty quickly. Partly because I'm hungry.
Serve it over egg noodles, with lots of sour cream.
When I first saw it, I drooled, but just about moved on - bourguignon = complicated and full of meat, in my mind. The pictures got stuck in my head, though - meaty 'shrooms in dark, rich broth...yeah, I had to try it. I'm very glad I went back for this one. It tastes like you spent hours on it, but it's really quite easy. I was sad, sad, sad when the leftovers were gone.
2 T olive oil
3 T butter
2 pounds mushrooms, sliced about 1/4" thick (I use one pound of portobellos and one pound of cremini.)
2 carrots, diced
1 medium yellow onion, diced
3 cloves minced garlic
1 C red wine (I use Yellow Tail Merlot)
2 C vegetable broth
2 T tomato paste
1/2 t dried thyme
1 1/2 T flour
1 C pearl onions, peeled
salt and pepper
egg noodles and sour cream, for serving
In your biggest sauce pan (I use my 6 quart for this), heat 1 T of the oil and 1 T of the butter on high. Add the mushrooms and cook until they start to sear, but before they get juicy (I set a timer for four minutes, and stir them a lot). Remove them from the pan, and, if possible, put them somewhere where people won't pick at them like I always do. (Also: put them in a bowl. A plate may get messy. And for love of all that's holy, DON'T PUT THEM ON PAPER TOWELS. This will cause major facepalming on my part.)
Turn the heat down and add 1 T of oil and 1 T of butter. Dump in the carrots, onions, thyme, and a several pinches of salt and pepper. Let these cook for about 10 minutes, until the onions are started to brown a bit. (Or, if you're me, get distracted and burn the onions. I do it EVERY TIME. Don't worry, still tastes great.) Add the minced garlic and cook for the time it takes you to wrestle open the bottle of wine. (A minute or two, that's all.)
Add your C of wine to the pan, and be sure to scrape all the yummy bits off the bottom. Crank the heat up until it boils, then turn it back down to medium. Pour in the broth and add the tomato paste. Dump that bowl of mushrooms (plus any juices they've left behind) back into the pot. Get everything up to a boil again, then reduce again, and let the whole thing simmer for about 15 minutes.
Add your pearl onions, and simmer for 10 more minutes. In a separate bowl, combine the flour and remaining 1 T of butter. Add that to the stew, and cook for 5-10 more minutes, or until the sauce is the right consistency. Mine's usually ready pretty quickly. Partly because I'm hungry.
Serve it over egg noodles, with lots of sour cream.
Spicy Ginger Soda
Spicy ginger soda! The end product of something that started out as African ginger beer once upon a time for somebody else's school project. African ginger beer takes hours to make and involves a lot of effort and fresh ingredients. Which is wonderful. But you'll have to google that recipe yourself if you want it, because I'm presenting its cheap, fast, and easy incarnation. The most difficult part of this recipe will be hauling off to the nearest Asian market for instant ginger tea. Let me tell you about instant ginger tea.
INSTANT GINGER TEA: is found in Asian markets. This is not leaf tea or tea that you steep in a bag. It is individual packets of weird little orangish pellets that dissolve instantly in hot water. And are very, very strong. You should be keeping this stuff on hand for sick times. It's perfect for stomachaches and even more perfect for sore throats. To sum up: ginger tea = miracle drink. One package costs about three dollars and contains I don't remember how many packets. Unless you want ginger coming out of your pores, you'll only be using about 1/3 of a packet for any given drink, so one package will last you for months. And now, let us move on to:
SPICY GINGER SODA: Dissolve 1/3 - 1/2 of a ginger packet in a small amount of hot water. Stir. Or put it in a cocktail shaker and shake, if you're that kind of fancy. Add ice cubes and cool things down. Add a small splash of almond extract or - and I highly recommend this - a bigger splash of Disaronno. Fill up with ginger ale (7-up could work in a pinch). Garnish with lime. Or don't. I never have, it just sounds like a classy idea. Serve cold.
INSTANT GINGER TEA: is found in Asian markets. This is not leaf tea or tea that you steep in a bag. It is individual packets of weird little orangish pellets that dissolve instantly in hot water. And are very, very strong. You should be keeping this stuff on hand for sick times. It's perfect for stomachaches and even more perfect for sore throats. To sum up: ginger tea = miracle drink. One package costs about three dollars and contains I don't remember how many packets. Unless you want ginger coming out of your pores, you'll only be using about 1/3 of a packet for any given drink, so one package will last you for months. And now, let us move on to:
SPICY GINGER SODA: Dissolve 1/3 - 1/2 of a ginger packet in a small amount of hot water. Stir. Or put it in a cocktail shaker and shake, if you're that kind of fancy. Add ice cubes and cool things down. Add a small splash of almond extract or - and I highly recommend this - a bigger splash of Disaronno. Fill up with ginger ale (7-up could work in a pinch). Garnish with lime. Or don't. I never have, it just sounds like a classy idea. Serve cold.
Green Lentil Loaf
I've been trying to type an introduction to this recipe for almost half an hour. Here's what you really need to know, without all the fluff:
- It's delicious.
Yeah, just try this. Don't be turned off by its vegetarianness. Some people may even tell you it's "healthier". It's moist and loaf-y, and great with mashed potatoes and mushroom gravy. And ketchup. Just like meatloaf.
You will need:
2 C cooked green lentils (They just about double in volume - so I use 1 cup plus a little more, and have more lentils than I need. Make sure your lentils are well cooked, otherwise you have a crumbly loaf - still tasty, but not the same.)
2 T tomato paste
6 slices bread, torn into small pieces (white, wheat, sourdough, whatever...no cinnamon raisin, please)
3 eggs
1 C vegetable broth
1/2 t dried basil
1/4 t garlic powder
1/2 t black pepper
1 t dried parsley
1 T olive oil
1/2 - 1 packet dry onion soup mix (That's right, dry soup mix. More soup mix = more onion flavour, but also more salt. I find that 3/4 is actually about right.)
"Loaf Glaze" (You know, that stuff you put on meatloaf. Take about 1/4 C of ketchup and add vinegar and brown sugar to it. Start with a T of each and go up from there. When it's reached the level of sweet 'n' tangy you like, you're good. Don't like sweet, tangy glazes? What's you problem? Okay, you can skip it, or you can use plain ketchup.)
Now do this stuff:
Preheat your oven to 400F.
Grease up a 9x5 loaf pan. (My grease of choice is butter. Because it's butter.)
In a large bowl, combine the cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil and soup mix. Stir, stir, stir, then dump it into your greasy pan.
Bake the loaf for 40 minutes. Remove loaf, cover top with glaze and bake another 10-15 minutes, or until the top is nice and gooey. Let it sit about 10 minutes before serving, or you wind up with a sloppy plate.
- It's delicious.
Yeah, just try this. Don't be turned off by its vegetarianness. Some people may even tell you it's "healthier". It's moist and loaf-y, and great with mashed potatoes and mushroom gravy. And ketchup. Just like meatloaf.
You will need:
2 C cooked green lentils (They just about double in volume - so I use 1 cup plus a little more, and have more lentils than I need. Make sure your lentils are well cooked, otherwise you have a crumbly loaf - still tasty, but not the same.)
2 T tomato paste
6 slices bread, torn into small pieces (white, wheat, sourdough, whatever...no cinnamon raisin, please)
3 eggs
1 C vegetable broth
1/2 t dried basil
1/4 t garlic powder
1/2 t black pepper
1 t dried parsley
1 T olive oil
1/2 - 1 packet dry onion soup mix (That's right, dry soup mix. More soup mix = more onion flavour, but also more salt. I find that 3/4 is actually about right.)
"Loaf Glaze" (You know, that stuff you put on meatloaf. Take about 1/4 C of ketchup and add vinegar and brown sugar to it. Start with a T of each and go up from there. When it's reached the level of sweet 'n' tangy you like, you're good. Don't like sweet, tangy glazes? What's you problem? Okay, you can skip it, or you can use plain ketchup.)
Now do this stuff:
Preheat your oven to 400F.
Grease up a 9x5 loaf pan. (My grease of choice is butter. Because it's butter.)
In a large bowl, combine the cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil and soup mix. Stir, stir, stir, then dump it into your greasy pan.
Bake the loaf for 40 minutes. Remove loaf, cover top with glaze and bake another 10-15 minutes, or until the top is nice and gooey. Let it sit about 10 minutes before serving, or you wind up with a sloppy plate.
Monday, January 4, 2010
Saucy Chocolate Pudding Cake
Yes!!!! If you need a chocolate fix, this is for you. I thought I had lost this old recipe, but located it recently in my old recipe box, misfiled. It's super delicious!
Cake instructions:
1/4 cup shortening
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar
2 oz. melted chocolate, unsweetened
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup milk
Cream the first 4 ingredients, then add melted chocolate. Mix dry ingredients and add to chocolate mixture alternately with 2/3 cup milk. Set aside.
Sauce instructions:
2/3 cup sugar
2 cups water
1 oz. melted chocolate
1/8 teaspoon salt
In medium saucepan, mix all ingredients and bring to a boil, stirring frequently. Pour liquid into a greased 1 1/2 or 2 quart casserole. Drop cake batter by tablespoon into hot syrup. Bake at 350 degrees for 45 minutes. (or cook on top of stove in a covered saucepan over low heat for 25 minutes.) Makes approximately six servings.
Cake instructions:
1/4 cup shortening
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar
2 oz. melted chocolate, unsweetened
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup milk
Cream the first 4 ingredients, then add melted chocolate. Mix dry ingredients and add to chocolate mixture alternately with 2/3 cup milk. Set aside.
Sauce instructions:
2/3 cup sugar
2 cups water
1 oz. melted chocolate
1/8 teaspoon salt
In medium saucepan, mix all ingredients and bring to a boil, stirring frequently. Pour liquid into a greased 1 1/2 or 2 quart casserole. Drop cake batter by tablespoon into hot syrup. Bake at 350 degrees for 45 minutes. (or cook on top of stove in a covered saucepan over low heat for 25 minutes.) Makes approximately six servings.
Dilly Ham Sandwiches
This recipe dates back to pre-microwave days. It's the best ham sandwich ever! I think the credit goes to Pat for this one.
1 cup real butter
1/2 cup finely minced onion
1/4 cup mustard
1/2 teaspoon dill weed
1 lb. thinly sliced deli ham
sliced Swiss cheese
1 dozen potato rolls
Mix the first 4 ingredients and let set overnight in refrigerator. When ready to prepare, spread butter mixture onto split rolls. (If you can't find potato rolls, use sweet Italian or another good roll) Now pile on the shredded ham; top with cheese. Wrap in foil and store in freezer. To serve, heat foil-wrapped sandwiches in a 350 degree oven for 30 to 45 minutes.
These are great to have on hand in the freezer. If you prefer to heat them in the microwave, simply wrap the sandwiches in plastic wrap instead of foil. Heat carefully in the microwave, or the bread will become tough. I really prefer to cook these in a regular oven, because it seems to improve the flavor.
1 cup real butter
1/2 cup finely minced onion
1/4 cup mustard
1/2 teaspoon dill weed
1 lb. thinly sliced deli ham
sliced Swiss cheese
1 dozen potato rolls
Mix the first 4 ingredients and let set overnight in refrigerator. When ready to prepare, spread butter mixture onto split rolls. (If you can't find potato rolls, use sweet Italian or another good roll) Now pile on the shredded ham; top with cheese. Wrap in foil and store in freezer. To serve, heat foil-wrapped sandwiches in a 350 degree oven for 30 to 45 minutes.
These are great to have on hand in the freezer. If you prefer to heat them in the microwave, simply wrap the sandwiches in plastic wrap instead of foil. Heat carefully in the microwave, or the bread will become tough. I really prefer to cook these in a regular oven, because it seems to improve the flavor.
Friday, January 1, 2010
Spicy Peach Salad
Here's a good one. A bit different than your run-of-the-mill gelatin salad.
2 (3 oz) pkgs orange gelatin
1 1/4 cups cold water
1 large can sliced peaches
1/2 cup sugar
1/3 cup apple cider vinegar
1 large stick whole cinnamon
12 whole cloves
Drain peaches, reserving juice. Measure juice and water to make 1 1/2 cups liquid. Combine with the sugar, vinegar, and spices. Bring to a boil and simmer 5 minutes. Add sliced peaches; simmer 5 minutes longer. Remove peaches and spices from syrup; set aside peaches and discard the spices. Measure syrup and add boiling water to make 2 1/2 cups. Dissolve the gelatin in the hot syrup by stirring for 3 minutes, then add the cold water. Chill until mixture reaches the consistency of heavy syrup. Add the peach slices; pour into a serving dish. Chill until firm.
2 (3 oz) pkgs orange gelatin
1 1/4 cups cold water
1 large can sliced peaches
1/2 cup sugar
1/3 cup apple cider vinegar
1 large stick whole cinnamon
12 whole cloves
Drain peaches, reserving juice. Measure juice and water to make 1 1/2 cups liquid. Combine with the sugar, vinegar, and spices. Bring to a boil and simmer 5 minutes. Add sliced peaches; simmer 5 minutes longer. Remove peaches and spices from syrup; set aside peaches and discard the spices. Measure syrup and add boiling water to make 2 1/2 cups. Dissolve the gelatin in the hot syrup by stirring for 3 minutes, then add the cold water. Chill until mixture reaches the consistency of heavy syrup. Add the peach slices; pour into a serving dish. Chill until firm.
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