30 September, 2011

Sherry Tuna | The Good Housekeeping Cookbook (1963 Edition)

Sherry Tuna ingredients
Makes 4 servings
2 (6.5- or 7-oz) cans tuna, well drained (2 cups)
1/2 tsp coarsely grated lemon rind
1 Tbsp lemon juice
1/3 cup Sherry or dry Sauternes
1/8 tsp pepper
1 Tbsp butter or margarine
2 tsp flour

For garnish:
1 Tbsp snipped parsley 
1/2 cup ripe olives, drained

28 September, 2011

Baked Sweet Potato Fries


Sweet Potato Fries ingredients
Makes 1 serving
1 whole sweet potato
2 Tbsp olive oil
1/2 tsp Kosher Salt
1/4 tsp freshly ground pepper
1/4 tsp garlic powder
1 pinch cayenne pepper

27 September, 2011

Italian-Style Green Peppers | Good Housekeeping Cookbook (1963 Edition)


Italian-Style Green Peppers ingredients
Makes 4 servings
4 large green peppers
3 Tbsp olive or salad oil
1/4 cup boiling water
1 tsp salt
1 Tbsp olive or salad oil
1 medium onion, sliced
2 cloves garlic, minced
2 cups canned tomatoes
2 tsp sugar
1/8 tsp pepper
1/2 tsp dried basil

Notes:  Substituted 1 (14.5-oz) can Hunt's Diced Tomatoes with Rosemary & Oregano.

Using today's standards for 'large' bell pepper, it's easier to sauté them in a 3.5-quart covered pan. Watch pans because it took less than 20 minutes for the peppers to become tender (7/2/2012).

26 September, 2011

John J Limas | Good Housekeeping Cookbook (1963 Edition)


John J Limas ingredients
Makes 2 large servings
1 (10-oz) pkg frozen Fordhook limas, cooked
1/2 cup crumbled Roquefort or Danish blue cheese
1/4 cup undiluted canned condensed consomme
2 Tbsp fresh bread crumbs

For garnish:
Snipped parsley

25 September, 2011

Irish Soda Quick Bread | Good Housekeeping Cookbook (1963 Edition)


Irish Soda Quick Bread ingredients
Makes 1 loaf
4 cups sifted all-purpose flour
1/4 cup granulated sugar
1 tsp salt
1 tsp double-acting baking powder
2 Tbsp caraway seeds
1/4 cup butter or margarine
2 cups light or dark raisins
1-1/3 cups buttermilk
1 egg, unbeaten
1 tsp baking soda
1 egg yolk, or a little cream


Fruited Irish Soda Bread Variation
Along with raisins stir in 1/2 cup halved candied cherries and 1/4 cup diced preserved orange peel.


Directions
Start heating oven to 375 F. Grease 2-quart casserole.

Into mixing bowl, sift flour, sugar, salt, baking powder; stir in caraway seeds. With pastry blender or 2 knives, scissor-fashion, cut in butter till like coarse corn meal; stir in raisins.

Combine buttermilk, egg, soda; stir into flour mixture till just moistened.

Turn dough onto lightly floured surface; knead lightly until smooth; shape into ball.

Place in casserole. With sharp knife, make 4-inch cross, 1/4-inch deep, in top center. Brush with yolk, beaten with fork.

Bake seventy (70) minutes, or until done. Cool in pan ten (10) minutes; remove. Cool before slicing.


This recipe is from The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 484 - 485.


Index
Irish / Irish-style
Quick Breads

Page Last Updated 19 May 2015

23 September, 2011

Foolproof Baked Brown Rice | Cooks' Illustrated

Thanks to a viewer at Veg Web, I found this recipe. Cooks' Illustrated uses a ratio of 2-1/3 cups liquid to 1-1/2 cups brown rice. As I do not subscribe to Cooks' Illustrated, I rely upon the VegWeb.com viewer's adaptation:
Preheat oven to 400ºF. Rinse the rice until the water is clear (this takes longer with white rice). Pour washed rice into Pyrex baking dish. Add liquid and a splash of EVOO; cover with foil. Bake for about one hour (white rice cooks little quicker).
I learned from experience: do not spray or grease the baking dish. Also, and perhaps it's just my oven, I find a shorter cooking time necessary to avoid scorching the rice.

You might like to try Foolproof Baked Brown Rice with Crock-Pot Black Beans.

You might like:
Baked Brown & White Rice with Mushrooms via Riceland Rice

22 September, 2011

Crock-Pot Black Beans

The Tabasco and red wine vinegar give these beans a nice "kick."  Serve over rice, puree for soup or drain and mash for dip.


Crock-Pot Black Beans ingredients
Makes 3 cups (drained)
Canola cooking spray
2 (16-oz) cans black beans, drained
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chilies
(2 cups / 16-oz) chicken broth or Smoked Ham Stock 
1.5 tsp crushed oregano leaves
1.5 tsp cilantro leaves
0.5 to 1 tsp ground thyme
0.5 to 1 tsp onion powder
0.75 tsp granulated garlic (or 4 to 5 cloves minced garlic)
0.5 tsp Lemon Pepper
0.5 tsp ground cumin
0.5 tsp chili powder
1 tsp red wine vinegar (try this)
0.5 tsp Tabasco Sauce
2 bay leaves

Garnish
Sour cream


Crock-Pot Black Beans Directions
Get ready
Assemble ingredients and equipment. Lightly spray inside of crock-pot with the canola cooking spray. 


Dump and cook
Add beans to crock-pot. Squish one handful of beans. Then, stir in remaining ingredients.

Cover and cook on Low for nine (9) hours (no problem if they cook longer).

Serve with warm cooked rice; add dollop of sour cream.

Alternatively, puree for soup. For dip, drain beans, reserving stock for another purpose. Mash beans with a fork to an uneven consistency. 


Crock-Pot Black Beans Notes
  • Before serving, I drain and reserve some stock for cooking chicken breasts. Using the quantities above, there's enough stock to cook two chicken breasts in the crock-pot. I like to shred the chicken, and thoroughly coat with the black bean sauce; the texture and concentrated flavor reminds me of mole. Served on toasted Oroweat Multi-Grain Sandwich Thins, a terrific sandwich.

  • Some inspiration from the CDKitchens recipe here.


You might like
Frijoles Negros A La Criolla
NYT Simmered Black Beans from NYTimes.com
Layered Black Bean Dip from She Wears Many Hats

Page Last Modified 14 June 2016

03 September, 2011

Hot Layered Black Bean Dip | She Wears Many Hats

Would you add sour cream into this recipe?


Hot Layered Black Bean Dip ingredients
Makes 6 to 8 servings
Dip
2 (15-oz) cans black beans, drained
1/4 tsp ancho chile powder, or your favorite chili powder
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp
3 poblano peppers, roasted (here's one technique)
1/3 cup cilantro leaves, packed
1 Tbsp olive oil
1/3 cup corn, drained
1/3 cup diced tomato
4-oz queso or Monterey Jack cheese, shredded (divided use)

For serving
Tortilla chips or bruschetta


Notes:  If you choose not to roast the peppers, seed them, unless you want spicy dip.


Directions
Preheat oven to 400° F.

Heat the beans in a saucepan over Medium heat. Add the ancho chili powder, cumin, salt and pepper and combine well.

When beans have warmed, thoroughly mash. Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed, add some of the bean juice for a smooth consistency.

In a food processor, place the cilantro, peppers and 1 tablespoon of olive; process until smooth.

Spread the bean mixture in the bottom of an oven-safe dish. Cover with a layer of the cilantro/pepper mixture. Add the tomato and corn, then the remainder of cheese.

Bake in a 400° F oven until the cheese melts and begins to brown, about 10-15 minutes. Serve with chips, bruschetta, or in a burrito.


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02 September, 2011

Football Cupcake | Family Fun

It's that time again! Aren't these great?


Pennants are made of dried fruit leather. Shopping list and instructions in PDF file here.




Page Last Updated 13 June 2015

01 September, 2011

Polish Sauerkraut | Sacred Heart Home School Association

Mrs Scavulli's Polish Sauerkraut ingredients
Makes 8 servings
8 pork chops
3 cans sauerkraut
6 onions

1 cup flour
Margarine
4 or 5 potatoes

Sausage-Sauerkraut Dinner | Sacred Heart Home School Association

Cook this Sausage-Sauerkraut Dinner either in the crock-pot or the oven.

Sausage-Sauerkraut Dinner ingredients
Makes 4 - 6 servings
2-LBS sauerkraut, drained
1 medium onion, sliced thin
3 Tbsp sugar
1 tsp caraway seeds
4 medium potatoes, scrubbed and quartered
1 1/2- LBS Italian or Polish sausage, cut in serving pieces
1/2 cup dry white wine


Notes:  I used 1 (13-oz/368g) pkg Hillshire Farm Turkey Smoked Sausage with 1 (28.5-oz/810g) jar Gundelsheim (Original German Recipe) All Natural No Preservatives Barrel Sauerkraut, 3 medium Russet potatoes (each cut into 8 pieces) and Martini & Rossi white vermouth.

Cheesy Butternut Squash | Slow-Cooker Quick Fixes

The Editors of Southern Living Magazine suggest cantaloupe wedges as a side dish. 



Cheesy Butternut Squash ingredients
Makes 8 - 10 servings
2 cups uncooked regular yellow grits
1 cup whipping cream
1 tsp salt
1 (32-oz) vegetable broth
1 (15-oz) can butternut squash puree
1 (10-3/4) can Cheddar Cheese soup
1/4 cup butter, cut into 4 pieces

Garnish:
Finely shredded sharp Cheddar Cheese

Bachelor Salad | Mixt Salads

Image via Culinate

Bachelor Salad ingredients
Makes 4 servings
For potatoes:
2 large Yukon Gold potatoes, diced
2 Tbsp extra-virgin olive oil
2 sprigs rosemary
4 sprigs thyme
Sea salt and freshly ground black pepper

For dressing:
1/2 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp chopped fresh garlic
1 tsp sliced shallot
1 tsp fresh thyme leaves
1 tsp sugar
1 cup canola oil
Sea salt and freshly ground black pepper

For salad:
1 Tbsp canola oil
2 large yellow onions, chopped
4 (6-oz each) prime filets mignon
2 heads red-leaf lettuce, leaves separated
2 large Early Girl tomatoes, quartered and sliced
1/2-LB Roquefort blue cheese