Monday, 24 March 2014
- 1 c Warm milk
- 1 t Sugar
- 1 tb Yeast
- 1 c Flour
- 3/4 c Milk, room temperature
- 1 1/2 ts Salt
- 1/4 c Sugar
- 1 Egg, beaten
- 1/2 c Butter melted and cooled
- 4 c Flour
- 1 c Cold butter
- 1 Egg, beaten with cold water
- Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside.
- In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts.
- Roll each into a circle 12″ or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water.
- Preheat oven to 400 F. Place croissants in oven.
- Lower temperature to 350 F and bake for 15 - 20 minutes until golden.
Makes 24 - 32.
Sunday, 23 March 2014
- 1 3 oz pkg cream cheese -- softened
- 2 tbsp butter or margarine -- softened
- 1 c shredded mozzarella cheese
- 1/4 c chopped green onions with tops
- 1/2 tsp garlic salt
- 1 loaf French bread -- sliced
- In a mixing bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Spread on both sides of each slice of bread. Wrap loaf in a large piece of heavy duty foil; seal tightly. Grill, covered, over medium coals for 8-10 minutes, turning once. Unwrap foil; grill 5 minutes longer.
- 2 pkgs crescent rolls
- 2 8 oz pkgs. cream cheese
- 1 cup sugar
- 1 tsp vanilla
- 1 egg yolk, save white
- Line bottom of 9 x 13 inch pan by pressing together one package of crescent rolls.
- Mix together, cream cheese, sugar, yolks, and vanilla. Spread over dough.
- Top with remaining package of crescent rolls. Whisk egg whites and brush over the tops. Bake at 350 degrees for 30 minutes.
- Optional: when cool, top with sifted powdered sugar, powdered sugar glaze, or chocolate glaze, or fruit and whipped cream.
- 2 pk Active dry yeast
- 2 Or cakes compressed yeast
- 1/4 c Water; * see note
- 3/4 c Milk; scalded
- 2 ts Salt
- 1 1/3 c Butter or margarine; divided
- 1/2 ts Lemon extract
- 3 Eggs; beaten
- 4 1/2 c All-purpose flour
- 1 cn (20 ozs.) sliced apples
- 3 ts Cinnamon
- Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
- Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2. Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight.
- Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.
Makes about 2 dozen
Wednesday, 12 March 2014
- 1 kg (2 lb) asparagus, trimmed and peeled
- 45 ml (3 tbsp) butter
- 15 ml (1 tbsp) olive oil
- Salt and freshly ground pepper, to taste
- 300 ml (1 1/3 cups /150 g)
- Asiago cheese, grated
- In a saucepan of boiling, salted water, cook the asparagus several minutes until al dente.
- Drain and plunge immediately into ice water to cool.
- Remove from the water and drain on paper towels. Set aside.
- In a large skillet, melt the butter in the oil. Add the asparagus and reheat, shaking the pan frequently to coat well with butter.
- Transfer to a heated serving plate.
- Sprinkle the Asiago over the asparagus and cover the plate with aluminum foil to melt the cheese.
- Uncover and serve.
Tuesday, 4 March 2014
- 3 tb Oil
- 4 lg Onions, chopped
- 2 cl Garlic, crushed
- 1 tb Prepared mustard
- 2 tb Flour
- 1 1/2 c Ale
- 1 Bay leaf
- 2 Sprigs parsley
- 1/4 ts Peppercorns
- 1/2 ts Thyme
- 1 t Salt
- 1 t Sugar
- 1/4 ts Grated nutmeg
- Preheat oven to 350 deg.F. Trim beef and brown in a skillet in hot oil.
- Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garnish ingredients, tying them in a small piece of cheesecloth.
- Add salt, sugar, and nutmeg.
- Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours.
Monday, 3 March 2014
- 1 lb Lean ground beef
- 1/2 cup of chopped onion
- 1 medium clove of garlic; minced
- 4 oz mushroom stems & pieces
- 1 can 16 oz stewed tomatoes
- 1 celery stalk; sliced
- 1 carrot; lg, sliced
- 1 cup of lentils; uncooked
- 3 cup of water
- 1/4 cup of red wine; optional
- 1 bay leaf
- 1 ts salt
- 1 ts beef bouillon Instant
- 1/4 ts pepper
- 2 tb parsley; snipped
- Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.
Friday, 21 February 2014
- 12 ounces penne
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 cup grated parmesan cheese
- salt and pepper
- 1 lb boneless skinless chicken breast
- 1 1/2 tablespoons Cajun seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 2 teaspoons vegetable oil
- 2 firm-ripe roma tomatoes, cored and diced
- Bring a pot of salted water to a boil. Cook penne according to package directions.
- Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
- Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
- In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
Thursday, 20 February 2014
- 1/3 cup extra virgin olive oil
- 3 garlic cloves
- 1 lb shrimp, peeled, deveined and tails removed
- 2/3 cup clam juice (or chicken broth)
- 1/3 cup white wine
- 1 cup heavy cream
- 1/2 cup parmesan cheese, freshly grated
- 1/4 teaspoon dried basil, crushed
- 1/4 teaspoon dried oregano, crushed
- 8 ounces linguine, cooked and drained
- Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
- Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
- Add clam juice (or chicken broth) and bring to a boil.
- Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
- Reduce heat to low; add cream, stirring constantly.
- Add cheese, stirring until smooth. Cook until thickened.
- Add shrimp back in to sauce. Heat thoroughly.
- Add remaining ingredients except pasta.
- Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
- Serve with additional grated parmesan cheese.
Tuesday, 18 February 2014
- Fresh mushrooms - 1/2 pound, chopped
- Green onions - 2, chopped
- Butter- 1/4 cup
- Parsley - 1 tablespoon, chopped
- White wine - 1/2 cup
- Marinade - 1/2 cup
- Tomato sauce - 1 tablespoon
- Brandy - 2 tablespoons
- In a skillet, sauté mushrooms and onions in butter until slightly tender.
- Stir in rest of the ingredients; allow to simmer for a few minutes.
Monday, 17 February 2014
- 1/2 c (1 stick) butter,melted
- 1/4 c Olive oil
- 1/4 c Minced fresh herbs (parsley, thyme and cilantro)
- 3 tb Fresh lemon juice
- 3 lg Garlic cloves,crushed
- 1 tb Minced shallot
- Salt and pepper, freshly ground
- 1 1/2 lb medium large shrimp,unpeeled
- Spinach leaves Lemon slices
- Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally.
- Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque,about 2 minutes per side.Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve. Makes 8 servings.
Sunday, 16 February 2014
Wednesday, 12 February 2014
- ½ Olive oil, for muffin pan
- ½ All-purpose flour, for rolling
- 1 lb homemade or store-bought pizza dough, in 6 pieces
- Coarse salt and ground pepper
- shredded mozzarella (4 ounces)
- large tomato, coarsely chopped
- Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni
- Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
- Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.
Thursday, 6 February 2014
- 12 To 18 jumbo shrimp
- 1/2 c Pumpkin seeds (pepitas in Mexican markets)
- 1 sm Onion, cut into chunks
- 3 Garlic cloves
- 1/2 bn Fresh cilantro, leaves only
- 1 lg Tomato, peeled, cut into chunks
- 3 To 4 dried hot chiles *
- 1 Red bell pepper, cut into -chunks
- 1/2 ts Coriander seeds
- 4 tb Olive oil
- Clam juice, if needed
- Juice of 1 lemon
* such as sequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeño or Serrano, coarsely chopped, with the seeds, if you like your food hot)
- Clean, peel and devein the shrimp. Set aside.
- To make the sauce, prepare the pumpkin seeds first. If they are unfrosted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
- Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth.
- Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistenc
- Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.
- Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.
Source: San Francisco Chronicle, 6/15/88.