POULTRY

SUNDAY CHICKEN FOR TWO

1 tablespoon olive oil
1 tablespoon butter
2 boneless chicken breast
1/4 cup flour
1 teaspoon herbs de provence
1/2 teaspoon salt
1/2 teaspoon freshly grounded pepper
2 garlic cloves, minced
3 shallots or 1 medium onion, chopped
1 roasted red bell pepper, cut in strips
1/2 cup black olives, chopped
1 jar 6.5 oz of marinated artichokes, chopped
1/2 cup of white wine

mix the flour, herbs de provence, salt and pepper.  dry the chicken breast with a paper towel and cover with flour.
add the olive and butter to the skillet; add chicken breast and brown on both sides; remove from skillet.  add the garlic and shallots and cook stirring for 5 minutes.  return the chicken breast to the skillet, cover with the olives, bell pepper and artichokes; add the wine; cook at low temperature for 20 minutes.
serve with polenta or your favorite pasta.

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CHICKEN WITH OYSTER SAUCE & BROCCOLI

1 lb boned chicken breast
3-4 cups fresh broccoli flowerettes
1 tablespoons soy sauce
1 tablespoon cooking sherry
1/2 tablespoon cornstarch
1 tablespoon cornstarch
1 tablespoon sugar
4 tablespoon water
1 teaspoon soy sauce
2 tablespoon chicken broth
2-3 tablespoons oyster sauce
1/2 teaspoon salt
4 tablespoons peanut oil

cover broccoli for 2 minutes or less with boiling water.  drain cool under cold water.
cut chicken breasts into 3/4 inches cubes.  toss gently with 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon cornstarch.  set aside.

combine 1 tablespoon cornstarch, sugar, water, 1 teaspoon soy sauce.

heat skillet add 2 tablespoon oil and 1/2 teaspoon salt.  add broccoli stir fry just to coat pieces with oil, remove to a large plate.

reheat skillet add 2 tablespoon oil; when hot add chicken, stir fry over hi heat until pink color is gone.  add 2 tablespoon broth, broccoli.  stir fry until heated.  add cornstarch mixture and when well blended stir in oyster sauce.  serve over steamed rice or noodles.

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I have been using this recipe for the last five years. The turkey comes out moist and delicious. The only draw back - stuffing a brined turkey is not recommended.

HONEY BRINED HERB ROASTED TURKEY

1 fresh or frozen (thawed) whole turkey

8-10 quarts of water (I use destilled water)

2 cups kosher salt (I use 1 cup)

1 cup honey

3-4 coarsely ground black pepper

10-12 whole garlic cloves, peeled

2 bunches fresh thyme

1 bunch fresh sage

4-5 cups poultry stock

2-3 lemons

2-4 tablespoons olive oil

remove giblets and neck from turkey, reserve for gravy.  rinse turkey with cold running water and drain well. Blot dry with paper towels.

prepare brine by mixing water, honey and salt in a large bowl.  stir until honey dissolves.  add half the thyme and sage along with garlic and black pepper.  set aside.

line an extra-large stock pot with a food-safe plastic bag.  place the rinse turkey in the bag and pour brine over the turkey.  gather the bag tightly around the turkey, causing the turkey to be surrounded by the brine.  seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours.  i do this the tuesday before thanksgiving.

pre-heat oven to 350 degrees.  remove turkey from brine and pat dry inside and out.  discard brine.  place turkey, breast side up, ron a rack in a large shallow (about 2-1/2" deep) roasting pan.  squeeze lemon juice into the main turkey cavity.  put the squeezed lemon halves into the cavity along with the rest of the thyme and sage.  coat turkey lightly with oil and sprinkle inside and out with salt, pepper.  insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.

roast turkey, basting with poultry stock every half hour or so.  loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time.  continue to roast until thermometer registers 180 degrees in the thigh or 170 degrees in the breast.

remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

use juices to make pan gravy.  

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I had a lot of fun when I lived in Albuquerque.  One of my events was catering my friend Danielle Garcia's wedding.  it was a big success as was the enjoyment of a bottle of Dom Perignon!

GOURMET CHICKEN AND ARTICHOKES

6 boneless skinless chicken breast halves

salt and freshly ground black pepper

paprika

3 tablespoons olive oil

1 can 15 oz artichoke hearts, drained and quartered

1/2 lb. mushrooms, sliced thinly

6 tablespoons flour

2 cups chicken broth

1/2 cup red wine

1 teaspoon chopped fresh rosemary

sprinkle chicken with salt and pepper and paprika.  in a saute pan, brown chicken pieces in olive oil.

transfer chicken to a shallow casserole and arrange artichokes in between.  set aside.  to same pan add mushrooms and saute.  stir flour into mushrooms and cook 1 minute; then add broth, wine and rosemary.  cook until thickened.  pour sauce evenly over chicken and artichokes.

cover and bake in a preheated 375-degree oven for 45 minutes.

chicken was served with wild rice, spinach loaf, green salad and hot rolls.

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Esta ensalada es deliciosa.  Cada vez que Jane Miller hacia almuerzo en su casa yo llamaba a Meches, la empleada, y le sugeria que sirviera esta ensalada.

ENSALADA DE POLLO (Jane Miller)
(sirve 18 personas)

2-1/4 tazas de mayonesa
1-1/2 tazas de pasas (primero pongalas en agua caliente para suavizar)
1-1/2 tazas de cacahuates con sal
1-1/2 tazas de chutney, picada
1-1/2 tazas de coco rallado
3 libras de pollo, cocido y cortado en cuadros (9 tazas por lo menos)
3 tazas de bananas o pina rebanadas

mezcle todos los ingredientes y enfrie.  agregue sal y piminta negra.

servir encima de lechuga.  adornar con aguacates y bananas o pinas.  (a los aguacates pongale jugo de limon antes de ponerlos en la ensalada.

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ROLLED CHICKEN BREASTS IN CHEESE SAUCE (Ana Haylock)
(this is the original recipe; but if you want to make it simple,  brown the chicken, make the sauce, pour over the chicken and bake)


8 whole chicken breasts, boned, skinned and halved
butter
2 small cans sliced mushrooms
flour
2 cups sour cream
2 cups grated cheddar cheese
2 eggs, beaten
bread crumbs

1.  melt a little butter in a skillet and saute 1 can of mushrooms.  add 1 tablespoon of flour and stir over low heat.  add 1 cup of sour cream and 1 cup of cheese.  stir well and cook until cheese is melted.
2.  pour cheese into a square dish and refrigerate until it is hard.  this should take about 3 to 4 hours.  then cut into 16 squares.
3.  pound the chicken flat, place 1 square of filling on each piece.  roll and skewer with toothpicks.
4.  dip rolls in flour, egg and bread crumbs.  brown in butter and place in a flat bottomed casserole.  bake covered at 350 for 30 minutes.
5.  make a second batch of sauce, combining sauteed mushrooms, 1 tablespoon flour, 1 cup sour cream and 1 cup of cheese.  pour hot over the rolls and serve.  serves 16.

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DELICIOUS CHICKEN LOAF

Break soda crackers into container a few at a time, cover, and blend on high speed to make a total of 2 cups cracker crumbs.  turn crumbs into a mixing bowl.  into container shred, 1/2 cup at a time
4 cups diced cooked chicken
turn shredded chicken into bowl with crumbs.  into container put
1/2 medium onion, halved
1 canned pimiento
1 teaspoon salt
1 teaspoon chili powder
3 strips green pepper
3/4 cup chicken stock
1/2 cup milk
3 eggs
2 tablespoons melted butter

cover and blend on high speed for 10 seconds.  pour over chicken and crumbs and mix well.  pack into a greased loaf pan, 8-1/2x4-1/2x2-1/2.  place pan in another pan containing 1 inch hot water and bake in a preheated 350 degree oven for 1 hour.  unmold and serve with creamed mushrooms.

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XTRAS

Punch (Connie Bollert)

Perfect punch for a bridal shower.

1 6 oz. frozen lemonade
6 cups pineapple juice
2 large bottles of white wine
1 bottle of champagne

Mix together, add plenty of ice and serve cold.

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Curried Fruit

great with ham or pork

1/2 cup butter
3/4 cup brown sugar
1-1/2 teaspoon curry powder
1 can pear halves, drained
1 can peaches, drained
1 can pineapple chunks, drained
1 can apricots, drained
1/2 jar maraschino cherries, drained

melt butter and sugar together; add curry powder.  pour over fruits.  bake for 45 minutes at 325 degrees.  may be reheated.  yield:  12 servings.

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SALADS

Para la boda de mi amiga Claudia Osorio tuve el honor de preparar la cena.

Esta ensalada de lentejas fue la sensacion del evento.  Mireya Lopez Rodezno, quien es una excelente cocinera, expreso gran satisfaccion y comento que servir ensalada de lentejas en las bodas trae buena suerte

Ensalada de Lentejas

1 taza de lentejas crudas

4 tazas de agua
1 chile dulce mediano picado
1 tomate mediano, pelado, picado (quitar semillas)
4 cebollinas picadas (o ½ taza de cebolla picada)
¼ taza de perejil picadito
2 dientes de ajo, bien picaditos
¼ taza de aceite de oliva
2 cucharadas de vinagre rojo
1 cucharada de mostaza Dijon
1 cucharadita de cilantro bien picadito
½ cucharadita de oregano seco
¼ cucharadita de salsa perrins
gotas de chile Tabasco
1 cucharadita de sal
¼ cucharadita de pimienta

1.      Ponga a hervir las lentejas en el agua sin tapar durante 20 minutos.  Escurra bien.

 2.      Combine las lentejas, chile dulce, tomate, cebolla, perejil y ajo en un recipient plastico o de vidrio que tenga tapadera.  En un bote con tapadera, mezclar el aceite, vinagre, mostaza, cilantro, oregano, salsa perrins y chile Tabasco.  Mezclar muy bien agregar; a las lentejas y revolver,  Refrigerar tapada por lo menos 3 horas o durante la noche.  Servir encima de lechuga.  

Veggies

Marinated Carrots (Jane Miller)

2 pounds carrots, thinly sliced
1 small green pepper, cut in bite sizes
1 medium onion, chopped
1 can tomato soup
1 cup sugar
1/2 cup olive oil
1 tsp. prepared mustard
3/4 cup vinegar
1 tsp worchestershire sauce
salt and pepper to taste

Cook carrots in small amount of salted water for 7 minutes after boil is reached.  Cool and drain.  place in bowl; top with onions and peppers.  Combine remaining ingredients.  Pour over carrots.  Mix well.  Refrigerate overnight.

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Spinach Loaf (Mercy Montes)

2 pounds fresh spinach, stems removed (I use one Costco size bag)
1/2 lb. chopped green onions with tops
3 Tbs butter
4 eggs
1 cup half and half
1 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground pepper
2/3 cups dry bread crumbs
1/3 cup grated Parmesan cheese

1.  place spinach with water that clings to leaves from washing in dutch oven.  steam covered over medium heat until spinach is limp, about 4 minutes.  drain; rinse in cold water.  press out excess moisture in strainer; chop.
2.  saute green onions in butter in small skillet until onions are transparent, about 3 minutes.  combine eggs, half and half and seasonings in a large bowl.  stir in spinach, onions, bread crumbs and cheese.  spoon spinach mixture into well greased loaf pan, 9x5x3 inches.  place loaf pan in shallow baking pan on oven rack; pour 2 inches hot water into larger pan.  bake at 350 degrees until knife inserted in center comes out clean, about 1 hour.  remove loaf pan from water.  let stand 10 minutes.
3.  unmold spinach loaf onto serving platter.
this dish can be made days ahead, served at room temperature and freezes very well.
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Souffle de Brocoli

Engrasar un recipiente para soufles.  Horno 350 grados.

6 cucharadas de mantequilla

¼ taza de harina
½ taza de leche evaporada
½ taza de caldo de pollo
2 cucharaditas de cebolla picada
2 cucharadas de perejil picado
1 cucharadita de sal
¼ cucharadita de pimiento
3 huevos separados
10 onzas de brocoli cocido/picado
1/3 taza de queso cheddar rallado

En una sarten, derretir la mantequilla a fuego mediano y agregar la harina, cocinar por 5 minutos, moviendo constantemente.  Agregar la leche y caldo de pollo, cocinar hasta que espece. Baje del fuego, agregar perejil, cebolla, sal y pimienta.  Deje enfriar y agregar las yemas, mezclar bien y agregar el brocoli.

Batir las claras a punto de nieve; agregar a la mezcla de modo envolvente y despacio; ponga la mezcla en el recipiente previamente engrasado.  Hornear a 350 grados por 30 minutos.  Servir inmediatamente. 

Cacerola de Verduras (sirve 8 personas)

2 libras de verduras mixtas, cortadas en cuadros

½ taza de agua
½ cucharadita de sal
1 cebolla picada
1 taza de chile dulce picado
¼ taza de mantequilla derretida
1 huevo batido
1 taza de queso cheddar rallado
1 lata de 8 onzas de castañas de agua (water chestnuts)
2/3 taza de mayonesa
2 cucharaditas de azucar
¼ cucharadita de pimiento

Combine las verduras con el agua y sal y cocine por 10 minutos.  Escurra bien.  Freir la cebolla y chile dulce en la mantequilla.  Agregue los demas ingredients y ponga en un pirex engrasado.  Horno a 350 grados por 30 minutos.  Esta cacerola puede hacerse hasta con dos dias de anticipacion.  Refrigere y saque 30 minutos antes de meter al horno a calentar.

Esparragos agri-dulces

2 libras de esparragos frescos

2/3 taza de vinagre blanco
½ taza de azucar
½ taza de agua
½ cucharadita de sal
1 cucharadita de clavos de olor enteros
3 rajitas de canela
1-1/2 cucharaditas de semillas de apio

Limpie bien y cocine los esparragos al vapor por 6-8 minutos.  Escurra bien.  Coloque los esparragos en un recipiente.  Combine el vinagre y demas ingredients en una olla y ponga a hervir por 5 minutos.  Enfrie y bane los esparragos.  Refrigere toda la noche.  Esta mezcla es excelente con remolachas.

 Pennsylvania Red Cabbage- good companion for pork or ham.

2 tablespoons bacon drippings

4 cups shredded red cabbage
2 cups cubed unpared apple
¼ cup brown sugar
¼ cup vinegar
1/-1/4 teaspoon salt
Dash pepper
½ teaspoon caraway seeds

Heat drippings in skillet; add remaining ingredients and ¼ cup water.  Cook covered over low heat’ stir occasionally.  For crisp cabbage, cook 15 minutes, for tender cabbage 25-30 minutes.  Serve 4 or 5.

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GREEN BEANS IN YELLOW PEPPER BUTTER

1 tablespoon of butter
1 medium yellow sweet pepper, coarsely shredded
3 tablespoons of butter, softened
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 pounds green beans, trimmed
1 large yellow sweet pepper, roasted, peeled, cut into thin strips

1.  in a small saucepan melt the 1 tablespoon butter.  add the shredded sweet pepper; cook over medium high heat for 5 minutes or until crisp-tender.  set aside.
2.  in a blender container or food processor bowl, combine the 3 tablespoons of softened butter and the pine nuts.  cover; blend to process until almost smooth.  add cooked sweet pepper, lemon juice, salt and black pepper.  cover, blend o process until almost smooth.  set aside.
3.  in a covered saucepan cook beans in a small amount of boiling water for 12 minutes. drain the beans.
4.  mix the green beans, thin strips of roasted pepper and butter mixture.  toss and serve.  makes 8 servings.

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HOW SWEET IT IS

TORTA DE MERENGUE CON FRESAS

Este es un merengue gourmet delicioso y muy facil de preparar.

Horno:  350 - un molde de aro removible - engrasado


Merengue:

4 claras de huevo
1 taza de azucar
1 paquete de galletas ritz, deshechas
3/4 taza de nueces picadas (tostarlas unos minutos)
1 cucharadita de polvo de hornear
1 pizca de crema tartara

Cobertura:
6 onzas de queso crema (dejarlo a temperatura de ambiente para que suavice)
1 taza de crema para batir (whipping cream, chantilly)
1/2 taza de azucar en polvo
1 cucharadita de jugo de limon
suficientes fresas para decorar

agregar la crema tartara a las claras, batir a velocidad alta hasta que esten a punto de turron, agregar el polvo de hornear y el azucar poco a poco.  agregar la vainilla y batir bien.  retirar y agregar las galletas y nueces en forma envolvente y despacio para que no se bajen las claras.
agregar el merengue al molde engrasado y hornear por 20 minutos; apagar el horno y dejarlo dentro del horno apagado por 5 minutos mas.

dejar enfriar; remover con cuidado el aro.

batir el queso crema, agregarle el azucar y la crema y batir hasta que se esponje;  agregarle el jugo de limon.  cubrir la torta de merengue y decorar con las fresas.
refrigerar -

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MY FAVORITE CHEESE CAKE

heat oven at 375 degrees

Crust
1-3/4 cups fine graham-cracker crumbs
1/4 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter melted

mix crumbs, pecans, cinnamon and butter in a medium size bowl until blended.  reserve 1/4 cup for garnish; press rest over bottom and 2/3 of the way up sides of a greased 9 inch spring form pan.   place in the oven and bake for 5 minutes.  cool.

Filling
3 large eggs
2 packages (8 ounces each) cream cheese
1 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
3 cups sour cream

beat eggs in a large bowl with electric mixer  until yolks and whites are blended.  add remaining ingredients except sour cream, and beat until smooth.  stir in sour cream.  pour into prepared crust; garnish with reserved crumb mixture.  bake 60 to 65 minutes until filling has set.  place pan on rack to cool 15 minutes before running thin knife around sides to loosen crust.  refrigerate until cold or overnight before removing sides of pan.  up to 1 hour before serving, arrange strawberries on cake, sprinkle with lemon strips.  serves 12.

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In July 1992, John and I went house hunting in the New Orleans area.  We chose a house in a new neighborhood in Slidell.  To celebrate that our offer had been accepted, we went to Copeland’s for dinner.  I do not remember what I ate as the main course, but I do remember the most amazing dessert:  Bananas Foster.

In June 2000, a few of my friends gathered for dinner at my house to celebrate the big 50 in honor of Norma Jonas. It was a very pleasant evening, and, for the first time, I made Bananas Foster.  When Judy Hahn took the first bite, she exclaimed, “AWWW, this is better than sex.” 

Find out for yourself!

Banana Fosters (Southern Living Cookbook)

1/4 cup butter 

1/4 cup firmly packed brown sugar

1/2 teaspoon ground cinnamon

4 medium bananas, split and quartered

1 tablespoon imitation banana extract

1/4 cup light rum

vanilla ice cream

melt butter in a large skillet; add brown sugar and cinnamon.  cook over medium heat until mixture is bubbly.  add bananas; heat 2 to 3 minutes, basting constantly with syrup.  stir in banana extract.

place rum in a small, long-handled saucepan; heat just until warm (do not boil).  remove from heat.  ignite with a long match, and pour over bananas.  baste bananas with sauce until flames die down.  serve immediately over ice cream.

"to flame desserts:  heat the spirit just until warm in a small saucepan; remove from heat, and ignite. pour the flaming alcohol over the dessert, and serve after the flames die down."


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BANANA SPLIT PIE


1 caja de vanilla wafers hechas migas en la licuadora
3/4 taza de mantequilla derretida
unir las migas con la mantequilla derretida y colocar en un molde rectangular; hacer presion a manera que quede como crust.

1 taza de mantequilla
2 tazas de azucar en polvo
2 huevos

batir a velocidad alta lo anterior por 15 minutos.  regarlo en el crust
encima de la mezcla cubra con rodajas de bananas
despues riguele una lata grande de (20 oz) de pina picada y escurrida
despues cubra la pina con crema batida (cool whip)
despues rieguele una taza de nueces picaditas
por ultimo pongale rodajas de cerezas
meta a la refrigeradora.  refrigerar por 8 horas.  puede hacerse un dia antes.
sirve 24 personas

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BANANA CREAM PIE (a favorite of a very dear friend)

1 baked pie shell
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks slightly beaten
2 tablespoon butter
1 tablespoon plus 1 teaspoon vanilla
2 large bananas
sweetened whipped cream

stir together sugar, cornstarch and salt in saucepan.  blend milk and egg yolks; gradually stir into sugar mixture.  cook over medium heat, stirring constantly until mixture thickens and boils.  boil and stir one minute. remove from heat, blend in butter and vanilla.  press plastic wrap onto filling in saucepan and cool to room temperature.
peel and slice bananas; arranger layer of banana slices 1/2 inch deep in baked pie shell.  pour in cooled filling. chill pie thoroughly, at least 2 hours.  just before serving, top with whipped cream.

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LEMON SQUARES (Mary O'Brien)
Serves 32 pieces

1 cup soft margarine
2 cups flour
1/2 cup powder sugar

mix together, press down firmly in 9X13 pan.  bake at 350 degrees for 20-25 minutes.

filling:  4 eggs beaten, then add
2 cups sugar (i use 1-1/2 cups)
1/3 cup fresh lemon juice
1/4 cup + 1 tablespoon flour
1/2 teaspoon baking powder

mix all well and pour onto baked crust.  bake again 20 minutes.  cool.  cut in squares, then sprinkle with powdered sugar.

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KRINKLES (Margie Schoffstall)

las famosas trenzas -

Mix together
4 cups of all purpose flour
1 cup of margarine
1 tablespoon ground cinnamon
with pastry mixer mix together until resembles crumbs.

1 cup warm water (105-110 degrees)
1 envelope of yeast
1/3 cup sugar
3 beaten eggs

dissolve yeast in 1/4 cup water.  dissolve sugar in 3/4 cup of water.  mix together eggs, sugar mixture and yeast and add to the flour mixture.  blend well and let it rest inside the refrigerator, covered, overnight.

filling:  1 cup brown sugar
1 cup margarine at room temperature
1 tablespoon cinnamon
1 cup chopped walnuts or pecans

mix well brown sugar, margarine and cinnamon.

next morning, divide dough in four equal parts.  roll dough in rectangular form, spread margarine mixture (1/4 cup) and spread 1/4 cup of the nuts.  roll jelly form and cut in half and braid.  bake at 350 for 25 minutes.  makes 4.

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my mom had a sweet tooth.  i made this cake one christmas and she loved it.  the following year she was expecting this cake. the day before christmas eve, mom and dad came over to deliver the gifts for the grand-kids.  she was very disappointed that i didn't have this cake ready for her. really, she was very upset.  little did she know that the following day we would be surprising her and dad for a christmas lunch.  too bad i didn't   capture the look on her face when she walked in to my brother's house and found us there.  but my best christmas present that year, was the smile on her face when i handed her this cake!


HOLIDAY GIFT CAKE (Ana Haylock)

1 8 ounce package cream cheese, at room temperature

1-1/2 cup sugar
1-1/2 teaspoon vanilla
4 eggs
2-1/4 cups sifted CAKE flour
1-1/2 teaspoon baking powder
3/4 cup chopped maraschino cherries
1/2 cup chopped pecans

heat over to 325.  thoroughly blend softened cream cheese, butter, sugar and vanilla.  add eggs, one at a time, mixing well after each addition.  gradually add 2 cups flour sifted with baking powder.  combine remaining flour with cherries and 1/2 cup nuts: fold into batter.  grease 10-inch bundt or tube pan; sprinkle with 1/2 cup finely chopped nuts.  pour batter into pan; bake 325 degrees for 1 hour and 20 minutes.  cool 5 minutes.  remove from pan.  glaze with mixture of 1-1/2 cups sifted confectioners sugar and 2 tablespoons milk.  garnish with cherries and pecans.  18 to 20 servings.

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in the late 80s, when i was still living in tegucigalpa,  i used to cater lunch for Al Barr and Sarah Horsey at least twice a month.  this was their favorite dessert.

BAKED ALASKA PIE
serves 12 - begin 3 days ahead

18 ladyfingers, split
1/3 cup orange-flavor liqueur
1 cup fresh blackberries
3 pints vanilla ice cream, slightly softened
4 egg whites, at room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar

1.  line a 9-inch pie plate with about 2/3 of ladyfingers, allowing ends to extend over rim; sprinkle with half of liqueur.
2.  in medium bowl with potato masher, crush blackberries to make a paste consistency.
3.  in large bowl, stir ice cream slightly, spoon blackberries paste, cut through mixture to create "ripple".
4.  spoon 1/3 mixture into plate.  layer remaining ladyfingers on top, sprinkle with remaining liqueur.  spoon remaining ice cream.  freeze.
5.  about 20 minutes before serving.  preheat oven to 500.  in a large bowl with mixer at high speed, beat egg whites, salt and cream of tartar until soft peaks form.
6.  beat in sugar, 2 tablespoons at a time, beating at high speed till sugar is dissolved and whites stand in stiff peaks.
7.  quickly spread meringue over top of pie, sealing to edge, swirl up points.  bake 3 to 4 minutes til light brown.  serve at once.

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Pumpkin Torte Bars (Gail Auld)

350 degrees oven

1 pie crust (10") for the bottom of a 9.5X13.5X2 in. baking dish

1 large can pumpkin
3 eggs, beaten
1-1/2 cup sugar
1 13 ounce can carnation evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 dry white cake mix
1 stick butter, melted
1 cup chopped nuts

roll pie crust thin, pat into bottom of the baking dish.
mix eggs, pumpkin, sugar, milk and spices.
pour pumpkin mixture over pie crust.
sprinkle cake mix over pumpkin mixture.
sprinkle melted butter over cake mix
sprinkle chopped nuts over top.

bake 60 minutes.  test with toothpick.  cut in squares.

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This is by far the best pineapple upside-down cake I have ever made.

Pineapple Upside-Down Cake (Sandy Skop)

6 tablespoons (3/4 stick) unsalted butter
1/2 cup packed dark brown sugar
3 tablespoons dark rum
1 can (20 ounces) pineapple slices (packed in natural juice) drained but 1/2 cup juice reserved
12 to 15 pecan halves
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon ground ginger
1-1/2 teaspoon baking soda
1/2 teaspoon salt
whipped cream (garnish)

1.  preheat oven to 350 degrees
2.  melt the butter and pour into the bottom of a 9-1/2 inch springform pan. (place the pan on a piece of aluminum foil to catch any butter that leaks through.)  press the brown sugar evenly over the butter and sprinkle with 2 tablespoons of the rum.  arrange 7 of the pineapple slices over the brown sugar.  fill in the spaces with the pecan halves.  set aside.
3.  cream the sugar and granulated sugar in a mixer bowl.  bet in the eggs, one at a time.  beat in the vanilla.
4.  puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum in a food processor fitted with a steel blade and beat into the butter mixture.
5.  sift the flour, ginger, baking soda, and salt together.  beat into the butter mixture alternatively with the reserved pineapple juice.
6.  pour the cake batter over the pineapple slices in the springform pan.  bake until the center of the cake springs back when gently touched, 30 to 35 minutes.
7.  while the cake still hot, remove the side of the pan.  invert the cake onto a platter and remove the pan bottom.  serve the cake warm or at room temperature.  top with dollops of whipped cream.

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Pumpkin Pie

1-1/2 cups of pumpkin
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
2 eggs beaten
1-1/2 cups milk, warmed

Mix all the ingredients above.  pour over an unbaked pie shell.  bake for 10 minutes @ 425 degrees and for 45 to 50 minutes at 350.

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Sopapilla Cheesecake Recipe (Norma Jonas)

2 cans of crescent roll dough
2 8 oz pkgs of cream cheese
1 cup of sugar
1/2 cup melted butter
1/2 cup of sugar/cinnamon mixture

Roll one can of crescent roll dough into bottom of 13X9 pan.

mix cream cheeses and 1 cup of sugar and spread over the crescent roll in the pan.

roll out the 2nd can of crescent roll dough and add on top of cream cheese mixture.

pour 1/2 cup meted butter over top and sprinkle with 1/2 cup of sugar/cinnamon mixture.

bake for 30 minutes at 350 degrees.  it should be served warm, however, it is delicious cold as well.

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Pumpkin Flan with Pumpkin Seed Praline (Gourmet Magazine)
time consuming to make, but you and your guests will love it!


1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted
1 cup sugar
1 cup whole milk
2 (5 ounce) cans evaporated milk
5 large eggs
1/4 teaspoon salt
1 (15 ounce) can solid pack pumpkin
2 tablespoon premium golden agave tequila such as herradura reposado, or bourbon
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

to make praline:  preheat oven to 250 degrees.  lightly oil a large sheet of foil on a baking sheet and keep warm in the oven.

cook sugar, water and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring with a metal fork, until melted and pale golden.  cook caramel without stirring, swirling pan, until deep golden. immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.  if caramel hardens and is difficult to spread, put in a 400 degree oven until warm enough to spread, 1-2 minutes.

cool praline on baking sheet on a rack until completely hardened, then break into large pieces.

to make pumpkin flan, preheat oven to 375 degrees.

heat a 2-quart souffle dish or round ceramic casserole in middle of oven.

cook 1 cup sugar in a dry 2-quart heave saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.  cook caramel without stirring swirling pan, until deep golden, about 5 minutes.  quickly and carefully remove hot dish from the oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (leave oven on) keep tilting as caramel cools and thickens enough to stay in place.

scald whole mil with evaporated milk in a saucepan and remove from heat.  beat eggs and remaining cup of sugar with and electric mixer until smooth and creamy.  beat in salt, pumpkin, tequila and spices.  pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.

pour custard over caramel dish and set in a water bath of 1 inch hot water.  put pan in middle of oven and lower temperature to 350 degrees.  bake until golden brown on top and a knife inserted in center comes out clean, about 1-1/4 hours, possibly longer.  remove dish from water bath and transfer to a rack to cool.  chill flan, covered, until cold, at least 6 hours.

to unmold flan, run a thin knife around flan to loosen from sides of dish.  wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish.  holding dish and platter securely together, quickly invert and turn out flan onto platter.  caramel with pour out over and around it.  cut flan into wedges and serve with caramel spooned over and with shards of praline.

8 servings.
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Molde de Frutas (Ana Haylock)

1 (8 onzas) paquete de queso crema
1 taza de mantequilla rala
1/4 taza de azucar
2 tazas de marshmellows chiquitos
1 lata de albaricoques\
1 lata de pina picada (crushed pineapple)
1 bote de cerezas

se deja el queso a temperatura de ambiente; batalo bien con la batidora hasta que este cremoso.  agregarle la mantequilla rala y la azucar y continue batiendo un poco mas.  corte las frutas en pedazos pequenos y agregue al queso.  mezclar muy bien.  pongalo en un recipiente y metalo al freezer; congelar por 12 horas.  servir en rodajas con el jugo de albaricoques.  da 10 porciones.  riquisimo en tiempo de calor.

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i love the combination of chocolate and coffee.  this is my favorite brownie recipe.

Espresso Brownies (Giada)


Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8 ounce) box brownie mix (recommended:  Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1-1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature
preheat oven to 350 degrees


spray a 9 by 13-inch baking pan with nonstick spray.  whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend.  add the brownie mix.  stir until well blended.  stir in the chocolate chips.  transfer the batter to the prepared baking pan.  bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes.  cool completely.

meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl.  whisk in the vanilla.  add the powdered sugar and butter and whisk until smooth.  pour the glaze over the brownies.  refrigerate until the glaze is set.  cut into bite-size pieces.  arrange the brownies on a platter and serve.

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GRAND MARNIER SOUFFLE

This is one of my husband's favorite desserts.  I have had this recipe since 1993 and finally decided to be brave and make it.  A lot of work but, if you want your husband to fall in love with you all over again, be brave and make it.  you will also love it.

1/3 cup butter
3/4 cup flour
1/2 teaspoon salt
1-1/2 cups warm milk
5 eggs, separated
3 egg whites
1 cup sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup Grand Marnier

Grease a 2 quart souffle dish lightly with butter and sprinkle it with sugar.
Cut a strip of wax paper or foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish.  fold it in half lengthwise, then grease one side with butter and sprinkle with sugar.  tie the paper as a collar around the souffle dish, sugared side in, so that it extends at least 2 inches above the dish.  secure the ends of collar with paper clips or straight pins.

melt butter over low heat in saucepan -- don't let it brown.  remove from heat, add flour and salt and mix until smooth.  add the milk, a little at a time, stirring constantly.  return to heat, stirring constantly, until thickened and smooth.  this is best done with a wire whisk.  remove from heat.  separate the eggs.  set egg whites aside.  beat the 5 egg yolks until thick.  add hot cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is a creamy custard.  set aside to cool.

preheat oven to 350 degrees.  beat all eight egg whites until soft peaks form when the beater is lifted gently.  add sugar gradually, beating constantly until a stiff meringue is formed.  gradually beat in lemon juice, a few drops at a time.  stir the lemon rind and grand marnier into the egg mixture stirring well.  add all at once to egg whites, folding thoroughly using quick, light strokes.  pour into the souffle dish and set dish in a pan containing one inch of hot water.  bake for one hour.  remove from oven and carefully remove paper collar.  serve at once, dishing it out with a large spoon.

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Casseroles

Jalapeno Chicken

2 cups chopped onions
2 tablespoons butter
1 package (10 ounces) frozen chopped spinach, cooked and drained
6 jalapeno peppers
1 pint sour cream
2 cans cream of chicken soup
4 green onions, tops only
1/2 teapoon salt
1 large package (12 ounces) tortilla chips
4 to 6 cups chopped, cooked chicken
2 cups grated Monterey Jack cheese

Saute onions in butter, blend in spinach, jalapenos, sour cream, soup, onion tops and salt.  In a large pyrex pan alternate layers of tortilla chips, chicken, spinach mixture and cheese.  Layer again ending with cheese.  Bake at 350 for 30 to 40 minutes.  Serves 10 to 12.

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Mexican Dish (Gail Berg)

1-1/2 lbs. ground beef
1 large onion chopped
1 green pepper chopped
1 clove garlic, minced
3 tablespoons olive oil
1 can (15 oz) tomatoes
1 can (15 oz) whole corn
6 teaspoon chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup beef broth
1 cup pitted black olives
cornmeal topping (scald 1-1/2 cups milk with 1/2 teaspoon salt and 2 tablespoons of butter. gradually add 1/2 cup corn meal.  cook stirring until thickened.  remove from heat and stir 1 cup cheddar cheese and 2 beaten eggs)

saute meat, onions, green pepper, garlic in heated olive oil until onions are golden, about 10 minutes.  stir in tomatoes, corn, salt, chili powder and pepper and cover simmer for 5 minutes.  stir in corn meal blended with beef broth and simmer 10 minutes more.  add olives and turn into a 9x13 baking dish. spread topping mixture over meat.  bake uncovered in a 375 degree oven for 40 minutes.

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Chicken Casserole (Marci Harris) perfect for a ladies luncheon

1 cup cooked rice
1 cup cooked diced chicken
1 cup cooked peas
1 can cream of chicken soup, undiluted
1 tablespoon chopped onion
1 cup sour cream
1 can sliced water chestnuts, drained
1/2 cup sliced toasted almonds
1 cup crushed corn flakes
1/4 stick butter, melted

mix first 8 ingredients and put in medium size buttered casserole.  mix butter and cornflakes and sprinkle over mixture.
bake 45 minutes at 350 degrees.

serve with a green salad
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Chile Relleno Casserole (Marci Harris)

1-1/2 taza de frijoles fritos
1 libra de carne molida, preparada con un sobre de taco mix (seguir las instrucciones del sobre)
1/2 libra de queso cheddar rallado
1/2 libra de queso mozarella rallado
6 chiles pasilla rostizados, pelados y partidos por la mitad
1/2 taza de leche
6 huevos
2-1/2 cucharadas de harina
1 cucharadita de sal

engrase el pirex.  coloque los frijoles, despues la carne y los chiles.  batir bien los huevos con la leche, harina y sal.  colocar la mezcla encima de los chiles.  mezcle los quesos y rieguelo todo encima de la mezcla.  hornear a 350 grados por 40 minutos.

acompanar con arroz, guacamole, tortillas de maiz recien hechas y cerveza bien fria!

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POTATO-CHEESE CASSEROLE
(excellent for breakfast/brunch)

1 pkg. shredded hash brown potatoes, thawed if frozen
1 T melted butter
1 egg slightly beaten
mix together and spread in a 13X9 casserole pan.  bake at 370 for 10 minutes.  remove from oven.

1 pkg jimmy dean sausage with sage
1 onion, chopped
cook together till done (it will look like cooked hamburger meat)

1 cup grated cheddar cheese
1 cup monterey jack cheese
12 roasted, peeled green chiles, chopped (this would be about 1 medium can of chiles)

layer the sausage mixture, cheeses and chiles (usually two layers)

3 T flour
3 eggs
1 cup milk
salt and pepper to taste

mix together and pour over the layers.  bake at 350 for about 1 hour

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Soups

Winter Minestrone (Giada)
4-6 servings

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14-1/2 ounce) can diced tomatoes
1 fresh rosemary spring
1 (15 ounce) can cannellini beans, drained, rinsed
2 (14 ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh italian parsley leaves
salt and pepper

heat the oil in a heavy large pot over medium heat.  add the onion, carrots, celery, pancetta, and garlic.  saute until the onion is translucent, about 10 minutes.  add the swiss chard and potato, saute for 2 minutes.  add the tomatoes and rosemary spring.  simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
meanwhile, blend 34 cup of the beans with 1/4 cup of the broth in a processor until almost smooth.  add the pureed bean mixture, remaining broth and parmesan cheese rind to the vegetable mixture.  simmer until the potatoes pieces are tender, stirring occasionally, about 15 minutes.  stir in the whole beans and parsley.  simmer until the beans are heated through and the soup is thick, about 2 minutes.  season with salt and pepper.  discard parmesan rind and rosemary spring (the leaves will have fallen off of the stem).

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This is one of my favorite soups for fall and winter.  I cannot remember the year, but John, my mother-in-law and I drove to Alamogordo to surprise Kimberly for her birthday.  I took this soup along with marinated flank steak. Kimberly was very pleased and everyone enjoyed the meal.  On our way back, my mother-in-law said:, "Is there anything you don't know how to cook?"  She and John laughed with gusto when I said:  yep, armadillo!


Butternut Squash - White Bean Soup (October 2004 - Cooking Light)

3 bacon slices
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (3/4-inch) cubed peeled butternut squash (about 1-1/2 pounds)
1/4 cup dry white wine
4 cups fat-free, low sodium chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup whipping cream
1 tablespoon chopped fresh oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15 ounce) cans Great Northern beans, rinsed and drained
3 tablespoon unsalted pumpkin seed kernels, toasted

1. Cook bacon in a Dutch oven over medium heat until crisp.  Remove the bacon from the pan, reserving 2 teaspoon of drippings in pan; crumble the bacon, and set aside.
2.  Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally.  Add squash, cook 3 minutes, stirring occasionally.   Add wine, cook until liquid almost evaporates.  stir in broth, cumin, red pepper, cinnamon and cloves; bring to a boil.  reduce heat, simmer 5 minutes or until squash is tender.  stir in cream, oregano, salt, black pepper and beans; bring to a boil.  remove from heat.  sprinkle each serving with bacon and pumpkin seeds.  6 servings.  serve with cornmeal scones.

Cornmeal Scones
1-2/3 cups all purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
3-1/2 tablespoons chilled butter, cut into small pieces
1/2 cup low fat milk
1 large egg, lightly beaten

1.  preheat oven to 375 degrees
2,  lightly spoon flour into dry measuring cups, level with a knife.  combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.  add milk and egg to cornmeal mixture; stir until moist.
3.  turn dough out onto a lightly floured surface and knead lightly 4 times with floured hands.  cover a baking sheet with parchment paper; coat with cooking spray.  pat dough into a 7 inch circle on prepared baking sheet.  cut dough into 8 wedges, cutting into but not through the dough.
4.  bake at 375 degrees for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean.  serve warm.  8 servings; 1 scone per person.

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A favorite of Francia, John, Hector and Tina
Every time I made this soup in Arizona, the moment Francia and Hector walked in the house, they immediately identified by the smell what was in the pot.

Sopa de Albondigas (October 2004 - Cooking Light)

2 teaspoons coriander seeds
1-1/2 teaspoons cumin seeds
4 whole cloves
1 (3-inch) cinnamon stick, broken
1/2 cup uncooked long-grain white rice
2 tablespoon grated fresh onion
3/4 teaspoon salt, divided
1 pound ground round or ground turkey
1 large egg white
1 garlic clove, minced
cooking spray
3 cups chopped green cabbage
2 cups chopped onion
1 cup sliced carrot
1/2 cup chopped celery
1 tablespoon chili powder
1-1/2 tablespoon drained chopped chipotle chile in adobo sauce
2 (14.5 ounce) cans fat-free, low sodium chicken broth (i use 3 cans)
1 (14.5 ounce) can fire roasted whole tomatoes, undrained and chopped (Muir Glen)
1-1/2 cups cubed peeled baking potato

1.  cook the coriander seeds and the cumin seeds in large dutch oven over medium heat 1 minute or until toasted and fragrant.  place the toasted spices, cloves, and cinnamon in a spice or coffee grinder, process until finely ground.
2.  combine 2 teaspoons cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef or turkey, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside.  shape mixture into 24 1 inch meatballs.
3.  heat pan over medium heat.  coat pan with cooking spray; add cabbage, chopped onion, carrot and celery to pan; cook 8 minutes stirring frequently.  add remaining cinnamon mixture, chili powder and chipotle. cook 1 minute stirring constantly. stir in 1/4 teaspoon salt, broth and tomatoes; bring to boil. reduce to simmer, add meatballs and cook 15 minutes.  add potato, cook, uncovered over medium heat 20 minutes until potato is tender.  6 serving.

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CREAMY BROCCOLI SOUP

1-1/2 pounds broccoli
1 teaspoon beef bouillon
3 tablespoon chopped onion
2 tablespoon butter
1 tablespoon lemon juice
salt and pepper to taste
1-1/2 cups milk
1/3 cup sour cream
paprika to garnish

heat 1 inch of salted water in a saucepan to boiling. cut broccoli and add to water along with bouillon.  cover and heat to boiling.  reduce heat and simmer until broccoli is tender, about 12 minutes.  puree 1 cup broccoli and 3 tablespoons cooking liquid in blender.  repeat until all broccoli has been pureed.  cook onion in butter over medium heat until tender, about 5 minutes, stir in broccoli puree, lemon juice salt and pepper to taste.  mix the milk and sour cream and add to the mixture.  heat over low heat stirring constantly.  garnish with paprika.  serves 4-6.

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