Archive for April, 2008

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New Orleans Luncheon Biscuits

Wednesday, April 30th, 2008
Recipe
New Orleans Luncheon Biscuits
Ingredients
About 3 cups soft, southern wheat flour
or all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups plus 1 tablespoon solid vegetable shortening
1 to 1 1/4 cups milk
3/4 teaspoon fresh lemon juice
Method
Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

In medium bowl, combine 3 cups flour, baking powder and salt with a fork. Cut shortening into 1-inch cubes; add shortening cubes to flour mixture. Using your fingertips, work shortening into flour mixture until it resembles coarse cornmeal. Add 1 cup milk and lemon juice. Using a wooden spoon, gently stir mixture just until all flour is moist and dough is slightly sticky. If additional milk is necessary, stir in 1 tablespoon at a time. Turn out dough onto a heavily floured surface.

Pat out dough into a flat circle about 8 inches in diameter. Flour surface of circle; roll out to a 1/2-inch thick rectangle. Fold pastry in half; line up corners. Re-flour surface as necessary. With open edge at your right, roll out pastry and fold as before for a total of 4 times. When 4 folds have been completed, roll out pastry to 1/2-inch thick. Using a 1 1/2-inch biscuit cutter, cut out biscuits. Place biscuits on greased baking sheets. Bake in middle of preheated oven until biscuits have risen and are light golden brown, 10 to 12 minutes.

Serve hot.

Makes about 36 (1 1/2-inch) biscuits.

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Salmon Loaf IV

Wednesday, April 30th, 2008
Recipe
Salmon Loaf IV
Ingredients
1 can red salmon, well drained
2 eggs, beaten
1 tablespoon lemon juice
1/4 cup finely chopped onion
1/4 cup wheat germ
2/3 can cream of mushroom soup
15 or more crushed Ritz Crackers
Method
Mix well; bake in greased loaf pan for 45 minutes at 350 degrees F.

Posted in Fish_And_Seafoods | No Comments »

Baked Pasta

Wednesday, April 30th, 2008
Recipe
Baked Pasta
Ingredients
1 large jar chunky or thick spaghetti sauce
1 1/2 cups water
1 bag pasta (shells, bow ties, etc.)
2 cups shredded mozzarella cheese
Parmesan cheese
Method
Lightly coat large baking dish with vegetable shortening. Heat oven to 425 degrees F.

In a mixing bowl, stir sauce, water and pasta until well coated. Pour pasta and sauce into baking dish Cover with aluminum foil and bake for 30 minutes.

Top with mozzarella cheese, and return to oven for 10 minutes.

Sprinkle Parmesan over the top and serve.

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Coffee Chiffon Pie

Wednesday, April 30th, 2008
Recipe
Coffee Chiffon Pie
Ingredients
1 envelope unflavored gelatine
1 cup granulated sugar, divided
1/8 teaspoon salt
3 eggs, separated
1/4 cup brewed and cooled coffee with chicory
1 teaspoon coffee liqueur or vanilla extract
3/8 cup heavy cream, whipped
1 (9-inch) graham cracker pie crust
Method
Mix together gelatine, 1/2 cup sugar and salt in top of double boiler. Beat together egg yolks and coffee. Stir into gelatine mixture. Cook over boiling water, stirring constantly, until dissolved. Remove from heat and stir in coffee liqueur or vanilla extract. Chill until it is the consistency of unbeaten egg whites.

Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff and dry. Fold in gelatine mixture and whipped cream. Turn into pie crust and chill until firm.

Posted in Pies_And_Pastries | No Comments »

Peppered Beef Brisket

Wednesday, April 30th, 2008
Recipe
Peppered Beef Brisket
Ingredients
1 (4 to 5 pound) boneless beef brisket
1/4 cup coarsely ground black pepper
2/3 cup soy sauce
1/2 cup vinegar
1 tablespoon ketchup
1 teaspoon paprika
1 clove garlic, crushed
Method
Trim all fat from beef. Spread pepper on wax paper and place brisket on pepper. Turn to coat all sides with the pepper. Combine remaining ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally.

When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal. Bake at 300 degrees F for 3 hours, or until tender.

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Beef Tenderloin with Blue Cheese Stuffing

Wednesday, April 30th, 2008
Recipe
Beef Tenderloin with Blue Cheese Stuffing
Ingredients
Makes 6 servings

1/2 cup crumbled blue cheese
2 tablespoons chopped walnuts
2 tablespoons chopped parsley
2 teaspoons dried oregano, divided
2 pound beef tenderloin
Salt and pepper to taste
2/3 to 3/4 cup beef broth

Method
Preheat oven to 425 degrees F.

Combine the blue cheese, walnuts, parsley and 1 teaspoon of oregano in a bowl and mix well. Cut a long pocket in the top of the tenderloin, starting and ending 1/2 inch from the ends, cutting to within 1 inch of the bottom. Spoon the cheese mixture into the pocket. Press the sides of the meat together and secure with string. Rub the remaining teaspoon of oregano, salt and pepper on the tenderloin. Roast until an instant-read thermometer inserted in the thickest part of the meat reads 120 degrees F for rare, 125 degrees F for medium-rare or 135 to 145 degrees F for medium, about 25 to 45 minutes (the temperature will continue to rise 5 to 10 degrees out of the oven). Let stand for 5 minutes.

Remove to a platter and cover loosely with aluminum foil. Place the roasting pan over medium-high heat and add the beef broth. Cook until heated through, stirring to deglaze the pan. Pour into a sauceboat. Slice the tenderloin and serve with the pan juices.

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Amana-Style Swiss Steak

Wednesday, April 30th, 2008
Recipe
Amana-Style Swiss Steak
Ingredients
1 1/2 pounds lean beef steak
1 1/2 tablespoons shortening
1/4 cup all-purpose flour
3/4 teaspoon salt
Pepper to taste
1/2 cup vinegar
1 medium onion, chopped
Method
Combine flour, salt and pepper; pound into steak. (Meat may be cut into serving pieces, or not, as desired.)

Melt shortening in a large skillet and brown steak light on both sides. Add vinegar and cook just until liquid evaporates. Add chopped onion and cover with water.

Cover skillet and simmer until meat is tender (about 2 hours). If necessary, add more water during cooking. Cooking liquid may be thickened with flour before serving, if desired.

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Chocolate Raspberry Decadence

Wednesday, April 30th, 2008
Recipe
Chocolate Raspberry Decadence
Ingredients
1 cup sliced almonds
3 cups semisweet chocolate chips, divided
3/4 cup heavy cream, divided
1/4 pound butter
3 eggs
1/4 cup raspberry liqueur
Pinch of salt
5 tablespoons granulated sugar, divided
1 tablespoon cocoa
1/4 teaspoon vanilla extract
Raspberries, chocolate curls or cocoa for garnish
Method
Preheat oven to 300 degrees F.

Toast almonds until golden, about 10 minutes. Let cool.

Spray a (9-inch) springform pan with vegetable spray, then line with plastic wrap and spray the lining with vegetable spray.

Melt 1 cup chocolate chips and 1/4 cup cream over lowest heat. Remove from heat and stir in almonds. Spread in lined springform pan. Refrigerate.

In a saucepan, melt 2 cups chocolate chips and butter over low heat. Separate egg yolks and stir yolks and liqueur into melted chocolate mixture.

Beat egg whites with salt until stiff peaks form. Beat in 3 tablespoons sugar and continue beating until stiff peaks form. Stir 1/3 of the egg white mixture into chocolate in saucepan. Fold into remaining egg white mixture. Spread over first layer in springform pan. Refrigerate.

Put cocoa, 2 tablespoons of sugar, vanilla extract and 1/2 cup of cream in a bowl and beat until stiff. Lift mixture out of springform pan, remove plastic wrap and carefully place on serving platter. Spread cream mixture over top. Decorate with raspberries, chocolate curls or cocoa sifted through a doily to create a design.

Serves 12 to 14.

Posted in Dessert | No Comments »

Butterfinger Bars

Wednesday, April 30th, 2008
Recipe
Butterfinger Bars
Ingredients
1 cup all-purpose flour
1/4 cup brown sugar
8 ounces cream cheese
1 cup Cool Whip�
2 cups milk
1 cup coconut
1/2 cup margarine
1 cup confectioners� sugar
1 cup miniature marshmallows
2 boxes instant vanilla pudding
4 Butterfinger candy bars
Method
Mix flour, coconut, brown sugar and margarine until crumbly and pat into a 13 x 9-inch pan. Bake 12 to 15 minutes at 350 degrees F, stirring frequently until brown. Cool.

Cream together the cream cheese, confectioners� sugar, Cool Whip� and miniature marshmallows. Put on top of crust.

Mix together the milk and pudding and put on the cream cheese layer. Put a layer of Cool Whip� atop this layer. Crumble 4 Butterfinger candy bars and sprinkle them on top of Cool Whip� layer.

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Low Fat Burger with Show Stopper Topper

Wednesday, April 30th, 2008
Recipe
Low Fat Burger with Show Stopper Topper
Ingredients
1/2 pound extra lean ground beef
1/2 pound lean ground turkey (skinless)
2 tablespoons minced onions
2 cloves garlic, minced
1 egg white
1 tablespoon ketchup
1 teaspoon lite Worcestershire sauce
1/2 teaspoon each chili powder and celery seeds
1/4 teaspoon each ground cumin, salt, and black pepper
4 hamburger rolls
Method
Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Prepare grill. Cook burgers 4-5 minutes on each side, or until desired doneness is reached. Baste with your favorite barbeque sauce.

Serve on hamburger rolls with your favorite toppings. Makes 4 servings.

Show Stopper Burger Topper

This salsa is a snap to make and tastes fabulous on grilled burgers or grilled chicken sandwiches.

2 cups seeded and diced tomatoes
3/4 cup diced onions
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh coriander
2 teaspoons lime juice
1/2 teaspoon granulated sugar
Salt and pepper to taste

Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavors to develop. Spoon salsa over hot burgers.

Makes about 2 cups.

HINT: Top your burger with non-fat or low-fat cheese slices instead of the regular kind and save about 7 grams of fat per burger.

Posted in Barbecue | No Comments »

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