31 July, 2012

Stuffed Mushrooms (recipes & links)

This post contains five appetizer recipes for Stuffed Mushrooms. View tips for selecting and handling fresh mushrooms here.


  • Bacon-Stuffed Mushrooms
  • Chefs' recipes
  • Herb-Stuffed Mushrooms
  • Sausage-Stuffed Mushroom Caps (about 20-pieces)
  • Sausage and Thyme Mushrooms with Raisins (36- to 40-pieces)
  • Shrimp Stuffed Mushrooms Marsala (12- to 15-pieces)



Amazon

Bacon-Stuffed Mushrooms
Servings not stated; I suspect about 18 pieces
1-lb. large fresh mushrooms

Filling
1 (8-oz) pkg cream cheese, softened
2 tsp Worcestershire sauce
2 tsp lemon juice
1 small onion, finely chopped
10 strips bacon, fried crisp and crumbled
1/8 tsp garlic salt
1 Tbsp chopped fresh parsley


Directions
Preheat oven to 350⁰F.

Clean mushrooms; remove stems and use for another purpose.

In a medium bowl, combine remaining ingredients. Stuff mushroom caps with cream cheese mixture; place on lightly greased cookie sheet. Bake in preheated 350ºF oven for twenty-five to thirty (25 to 30) minutes. Serve hot.


Jeannie D. contributed this Stuffed Mushrooms recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 78.






This blog post contains appetizer recipes for stuffed mushrooms.
These mushrooms are filled with sautéed mushrooms and green onions, bread crumbs and two types of cheese, and then topped with Parmesan. Pat K says you can prepare these ahead, refrigerate until use, and bake as directed when ready to serve.

Herb-Stuffed Mushrooms
Recipe states "Serves 50," however, I suspect yield is 25- to 30-pieces
1.5-lbs. large, fresh mushrooms

Filling
1/2 cup butter, divided
3 Tbsp finely chopped green onion
1/2 cup chopped parsley
1/2 cup bread crumbs
1 tsp Italian seasoning or 1 tsp savory, oregano or basil
1/2 tsp salt
1/8 tsp pepper
1/8 tsp garlic salt
4-oz Cheddar cheese, shredded
4-oz Monterey Jack, shredded
1/4 cup grated Parmesan cheese



Directions
Preheat oven to 350⁰F.

Remove mushroom stems and chop very finely. In a skillet, melt 1/4 cup butter and sauté stems. Remove stems from pan; set aside.

Melt remaining butter in skillet; sauté onion, crumbs, parsley and spices. Add shredded Cheddar and Monterey Jack and melt; mix in sautéed stems.

Stuff skillet mixture into mushroom caps and sprinkle with Parmesan cheese. Bake on a cookie sheet in preheated 350ºF oven for twenty (20) minutes. Serve hot.


Pat K. contributed this Herb-Stuffed Mushrooms recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 77.








These mushrooms are filled with a mixture of sausage, sautéed mushrooms and bread crumbs.

Sausage-Stuffed Mushroom Caps
Servings not stated; I suspect about 20-pieces
1-lb. fresh mushrooms
1/4-ld. bulk seasoned sausage
1/2 cup breadcrumbs
1 Tbsp butter, melted



Directions
Preheat oven to 350⁰F.

Wash mushrooms gently. Remove stems and chop into fine pieces. In a skillet, brown sausage; do not overcook. Add mushroom stems; sauté with sausage until tender.

Add bread crumbs and butter, mixing well. Stuff mushroom caps with sausage mixture; place in 13- x 9- x 2-inch baking dish. Bake in preheated 350ºF oven for fifteen to twenty (15 to 20) minutes. Serve hot.


Paula G. contributed this Sausage-Stuffed Mushroom Caps recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 78.








These mushrooms are stuffed with Jimmy Dean Hearty Sausage Crumbles, raisins, Parmesan cheese and fresh bread crumbs.

Sausage & Thyme Mushrooms with Raisins
Makes 36 to 40 pieces
36 to 40 large whole fresh mushrooms (about 1.5-lbs.), stems removed and reserved

Filling
1 Tbsp olive oil
1 cup Jimmy Dean® Hearty Original Sausage Crumbles
1/4 cup raisins, chopped
1/4 cup green olives, chopped
2 Tbsp finely chopped pine nuts
1/2 cup shredded Parmesan cheese
1/2 cup fresh bread crumbs



Directions
Prep Time: 45 minutes
Cook Time: 20 minutes 
Preheat oven to 350⁰F. 

Finely chop enough mushroom stems to measure 1/2 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, into the bottom of lightly greased shallow baking pans.

Combine olive oil and mushroom stems in a large skillet; cook and stir for two (2) minutes. Stir in sausage crumbles; stir until sausage in hot, about three to four (3 - 4) minutes.

Stir in remaining ingredients. Spoon into mushroom caps.

Bake until mushrooms are tender and stuffing is lightly browned, about twenty (20) minutes.

The Sausage and Thyme Mushrooms with Raisins recipe above is from Jimmy Dean® Sausage.







These mushrooms simmer in Marsala while baking and are filled a seasoned crumb mixture and topped with fresh shrimp and Mozzarella cheese. 

Shrimp Stuffed Mushrooms with Marsala
Makes 12 to 15 pieces
1-lb. extra large whole fresh mushrooms
Chicken stock for parboiling stems

Filling
1 cup Italian-Style bread crumbs
1/2 to 3/4 cup grated Parmesan cheese, according to personal preferences
4 Tbsp extra virgin olive oil
2 tsp unsalted butter, melted
1 clove roasted garlic, diced
Kosher salt to taste
Ground white pepper to taste

Topping
About 12 to 15 medium (size 41/50) shrimp, peeled and deveined with tails intact
Shredded mozzarella cheese
1/2 cup Marsala wine

Variations
Add cooked, shredded chicken breast instead of shrimp.
Use Gorgonzola or blue cheese instead of the Parmesan cheese.



Directions
Clean mushooms and parboil stems
Clean mushrooms gently but thoroughly (tips). Then, pat dry with paper towels. 

Use the tip of a knife to remove the stems, discarding those with shriveled ends. Place the remaining stems in boiling chicken stock (or water) for ten (10) minutes. Then, drain well and dice. 


Prepare pans
While parboiling the mushrooms, preheat oven to 350ºF. Lightly oil each compartment of the mini muffin pans. 

Then, place one clean, dry mushroom cap, rounded-side down, into each compartment; set pan aside.


Prepare filling
In a medium bowl, combine the drained, diced mushrooms with all of the Filling ingredients; stir to mix well. Spoon some of the Filling onto each of the mushroom caps. 


Top and bake
Distribute the shrimp and shredded mozzarella among the mushrooms. 

Into one side of each baking compartment, spoon in about 1 tsp of the Marsala. 

Bake in preheated oven until mushrooms are tender and cheese is lightly browned, about fifteen to twenty (15 to 20) minutes.


Serve
Remove from oven. Be careful of rising steam when arranging mushrooms on serving tray. Serve immediately with cocktail plates and forks.
You might like:
Mushroom Quiche, J's


Index
Appetizers & Snacks > warm
Italian / Italian-style (2)
mushrooms

Page Last Updated 31 May 2015

30 July, 2012

Natural Citrus Air Freshener | My Persian Kitchen

This easy brew chases away lingering cooking odors. Lemon is a quick mood enhancer, so smile!  


Natural Citrus Air Freshener
Makes 1 pot
1 lemon
1 lime
1 orange
1 or 2 cinnamon sticks
2 or 3 whole cloves

Notes:

Directions
Place the ingredients in a large saucepan and fill it with water. Bring to a boil, then reduce to a slow simmer. Simmer for the next 2 to 3 hours, adding more water as it is reduced.


You might like:
Lisa's Mulling Spices (coming!)

LakeHouse Spa Ginger and Lime Salt Soufflé

Brighten skin with this body scrub from the LakeHouse Spa in Austin, Texas. The ginger gives you a healthy glow, while the lime's vitamin C smooths skin. View more about ginger's health benefits.

Photo Credit Blue Jean Images/Digital Vision/Getty Image via Live Strong

Ginger and Lime Salt Soufflé
4-oz Epsom salt
1 Tbsp lime juice
1 Tbsp chopped ginger

Notes:

Directions
Mix the ingredients; microwave at 15-second intervals until warm. Apply scrub all over, then rinse. 

29 July, 2012

Blogger for Beginners Free eBook Guide


To our friends and other readers wishing for "one place to go to learn about Blogger," we highly recommend Blogger for Beginners Free eBook Guide by professional blogger and web designer Amanda Kennedy. Just released last week, the 10 chapters are a quick read with color screen shots and detailed instructions. Download free PDF from Ms. Kennedy here.

28 July, 2012

White Pizza

This post contains white pizza recipes and links. To prevent burning, add fresh herbs to pizza after it's baked.
  • 3-Cheese White Pizza with Fresh Spinach
  • Basil, Jalapeño & Red Onion Pizza
  • Bloody Mary Pizzas
  • Chicken & Herb White Pizza
  • Garlic Pizza
  • Garlic & Spinach Pizza

Photo: Johnny Autry via Cooking Light
3-Cheese Pizza with 
Fresh Spinach
Makes 6 servings (1 slice each)
1-LB refrigerated fresh pizza dough
3 Tbsp olive oil (divided use)
4 garlic cloves, thinly sliced
6 cups fresh baby spinach
1 cup part-skim ricotta cheese
2-ozs shredded part-skim mozzarella cheese (about 1/2 cup)
2 ozs pecorino Romano cheese, grated (about 1/2 cup)
3 Tbsp (2%) reduced-fat milk
1 garlic clove, minced
1 Tbsp cornmeal

Variation(s):
Use 3-ozs Marscapone and 6-ozs creamy Gorgonzola (sliced) and 2-ozs Parmesan instead of the ricotta, mozzarella and Romano; reduce garlic to 1 clove, minced.
Sprinkle 1/4 cup sun-dried tomato flakes over the spinach.

Notes:

Directions
Remove the dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (keep pizza stone or baking sheet in oven as it preheats).

Combine 1 1/2 tablespoons of the olive oil and sliced garlic in a large skillet. Heat over Medium-High heat for 1-1/2 minutes or until the garlic begins to sizzle. Add the spinach; sauté 2 minutes or until spinach wilts. Set aside.

In a bowl, combine cheeses, milk, and minced garlic.

Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned.

Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer crust with remaining 1 1/2 teaspoons oil. Cut into 6 large slices.

View original recipe via Cooking Light (June 2012).



Basil, Jalapeño & Red Onion Pizza
Creamy Ricotta
Mozzarella
Red onion
Parmesan
Fresh basil leaves
Sliced pickled jalapeño peppers


Garlic Pizza
For crust:
Panko crumbs
1 (11.5-inch) pre-baked crust or an Italian bread loaf, sliced horizontally

For garlic sauce:
2 Tbsp melted butter
2 Tbsp olive oil
2 cloves garlic, finely minced

For toppings:
Granulated garlic powder
Crushed red peppers (Omit, if you don't like spicy heat.)
Ground white pepper
Kosher salt
About 1 cup Romano cheese, grated
About 1.5 cups Mozzarella cheese, shredded

Notes: Other toppings to consider include crushed dried oregano, fresh basil slivers, finely chopped fresh parsley, Vidalia or red onion matchsticks, tomato or mushroom slices. 


Directions
Preheat oven to 400ºF. Sprinkle panko crumbs on baking sheet before adding the pizza crust or halved bread loaf.

Mix together garlic sauce ingredients and spread evenly on pizza crust. Evenly sprinkle other toppings over garlic sauce, being generous with the mozzarella.

Bake in preheated oven for about 10 minutes, or until cheeses are melted. After removing from oven, add any fresh herbs.


Garlic & Spinach Pizza
Spinach
Sauce of Ricotta, Parmesan, Mozzarella, & Feta cheeses (or this Cream Sauce)

27 July, 2012

Pickled Peppers | Georgia Pellegrini


Pickled Peppers ingredients
Makes 4 (1-QT) jars
1 Tbsp mustard seeds
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 Tbsp whole peppercorns
1 Tbsp cumin seeds
1 Tbsp dried thyme
2-3 bay leaves (optional)
8 cups white wine vinegar
8 cups water
4 cups sugar
1/2 cup salt
About 10 or more cups peppers
1 cup peeled and thinly sliced carrot
1 cup thinly sliced red onion

For garnish:
Dill or other fresh herbs (optional)

26 July, 2012

Garlic-Ginger Beef Pot Roast | Cincinnati Enquirer

You can either simmer or roast this Garlic-Ginger Beef Pot Roast. Serve it over mashed potatoes or noodles.

Garlic-Ginger Beef Pot Roast ingredients
Makes 6 servings
l chuck, brisket or other inexpensive roast, approx. 3-LBS
Oil for browning
1/4 cup cup hot water
3/4 tsp powdered ginger or 1 Tbsp minced fresh ginger
2 to 3 tsp minced garlic
1/4 cup soy sauce or more to taste
2 large onions, sliced
Water, as needed, about 1 cup 

For gravy:
2 tsp cornstarch mixed with l/4 cup cold water

Chicken Breast Grand Hotel | Suncoast Seasons


Chicken Breast Grand Hotel ingredients
Makes 8 servings
8 (5-oz) boneless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/2 tsp rosemary leaves
2 Tbsp all-purpose flour
2 Tbsp butter
2 Tbsp brown sugar
1 (4-oz) can whole-berry cranberry sauce
Juice of 1/2 lemon
1 cup red wine
1 Tbsp cornstarch dissolved in 1 Tbsp water
Pinch of cinnamon

For garnish:
8 kiwi slices

For serving:
8 servings pasta or rice

No-Sugar Peach and Raspberry Jam | Gourmet Preserves Chez Madelaine

This classic combination works well without sugar when you use canned unsweetened peaches, which are less acidic than many fresh varieties. The raspberries, added after the peaches have been reduced, are cooked lightly so their shape and taste remain separate and clear.
Spread this preserve on Zucchini Bread or Butter Pecan Muffins for a real breakfast treat. ~Madelaine Bullwinkle, Chez Madelaine


No-Sugar Peach and Raspberry Jam ingredients
Makes 3 cups
2 (1-lb.) cans unsweetened peach halves in juice
8-oz fresh red raspberries

Cherry Cake (recipe roundup)

This post contains three recipes for Cherry Cake using fresh or preserved cherries. 


  • Evelyn's Cherry Pound Cake - Suncoast Seasons (1984)
  • Lynette's Favorite Cherry-Almond Cake - Home Cooking the Costco Way (2009)
  • Sour Cream Cherry Cake - Northwest Cherry Growers (1992)



Amazon

Evelyn's Cherry Pound Cake ingredients (9)
Makes 10 servings
Cake
1/2-lb. butter or margarine
2 cups sugar
4 eggs
3/4 cup milk
3 cups all-purpose flour
1.5 tsp baking powder
1 (8- or 10-oz) jar maraschino cherries, chopped
1/4 cup cherry juice

Optional glaze
1 cup powdered sugar
3 to 4 tsps milk or cherry juice


Notes: Try substituting Irish Whiskey Cherries or Spiced Brandied Cherries.


Evelyn's Cherry Pound Cake directions
In a large bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.

Add milk, flour and baking powder; beat with electric mixer until smooth. Fold in cherries and cherry juice. Pour into large greased and floured 10-inch tube pan.  Bake at 350ºF for one (1) hour.

If desired, and while cake is baking, mix glaze. Pour glaze over warm cake: Either poke holes in the bottom with a long bamboo skewer and spoon glaze onto cake, or drizzle glaze on top after removing from pan.


Evelyn's Cherry Pound Cake recipe is from the Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 326.



Lynette's Favorite Cherry-Almond Cake ingredients (11)
Makes 4 to 6 servings
1 cup blanched almonds
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar + 1 tsp for topping
3 eggs
1/4 tsp almond extract
1/2 tsp vanilla extract
1-lb. fresh Morada Produce Bing cherries, pitted

Garnish
Confectioners' sugar


Lynette's Favorite Cherry-Almond Cake directions
Preheat oven to 350ºF. Butter a 9-inch springform pan and line the bottom with parchment. Dust the sides with flour.

Coarsely chop almonds. Reserve 1/4 cup almonds. Place remaining almonds in a food processor. Add flour, baking powder and salt; process until the almonds are finely ground.

In mixing bowl, cream butter with 3/4 cup sugar. Then beat in eggs, one at a time. Add almond and vanilla extracts.

Add the flour mixture gradually, mixing until smooth. Scrape into the prepared pan. Place cherries on top in a single layer.

Mix the reserved 1/4 cup almonds with 1 tsp sugar; sprinkle around the cake's edges. Bake for 45 minutes, or until a toothpick comes out clean.

Let cool in pan for 10 minutes; then, unmold and let cool completely on a wire rack. Transfer to a cake plate and dust the top edges with confectioners' sugar.

Lynette's Favorite Cherry-Almond Cake recipe is from Home Cooking The Costco Way (Issaquah: Costco Wholesale Corporation, 2009), 184.






Sour Cream Cherry Cake ingredients
Makes 8 servings
Cake
1 (18.25-oz) package yellow cake mix
2 eggs


Topping
1.5 cups low-fat milk (divided use)
1 (3.5-oz) vanilla pudding mix
1/2 cup dairy sour cream
1/2 tsp grated lemon peel
2 cups pitted fresh sweet cherries
2 Tbsp currant jelly, melted

Garnish
Mint sprigs
1 cup sweetened whipped cream (optional)


Notes:   If a flan pan is unavailable, bake in a 9-inch cake pan.



Sour Cream Cherry Cake directions
Prepare yellow cake pan according to package directions using eggs and 1/2 cup of milk.

Pour batter into two flan pans (see Notes:) and bake according to package directions for 9-inch pans. Cool completely.

Prepare vanilla pudding according to package instructions using 1 cup of the milk. Remove from heat and stir in sour cream and lemon peel.

When cake is cool, fill one with vanilla pudding mixture, freezing the second one  for another use. If using the 9-inch cake pan, spread the cool pudding mixture on cooled cake. Top with cherries and brush fruit with melted currant jelly. Garnish with mint sprigs.

Serve with whipped cream, if desired.


Source: Northwest Cherry Growers' recipe via the Orlando Sentinel.

Nutritional Information per Serving
Calories: 447
Fat: 12.7g
Protein: --
Carbohydrate: 81.3g
Fiber: --
Cholesterol: 42.0mg
Iron: --
Sodium: 538mg
Calcium: --


You might like
Fresh Cherry Sour Cream Coffee Cake

Index
cherry
Dessert > Cakes > bundt and tube
Dessert > Cakes


Page Last Updated August 30, 2012

25 July, 2012

Ginger-Soy Dressing | V8®

Serve Ginger-Soy Dressing over salad greens or pasta salads.

Ginger-Soy Dressing ingredients
Makes 1.5-cups
3/4 cup V8® Vegetable Juice
1/3 cup vegetable oil
2 Tbsp soy sauce
2 Tbsp red wine vinegar
1 Tbsp sugar
1 Tbsp grated fresh ginger
1 Tbsp dry sherry

Lemony Low Cal Dressing | ReaLemon®

Use Lemony Low Cal Dressing over salad greens or pasta salads.



Lemony Low Cal Dressing ingredients (3)
Makes 1 cup (Total 128 calories)
1/4 cup ReaLemon® Lemon Juice from Concentrate
2/3 cup plus 2 Tbsp water
1 (1.3-oz) pkg low calorie Italian salad dressing mix

Notes:  8 calories per Tbsp = 16 calories per 1-oz.

Lemony Low Cal Dressing directions
Several hours before serving, and in 1-pint jar with non-metal tight-fitting lid, combine all ingredients. Shake well and chill to blend flavors. Shake before serving.


The Lemony Low Cal Dressing recipe above from ReaLemon® is republished in Great American Brand Name Recipe Cookbook (Lincolnwood: Publications International, Ltd, 1989), 93.

Rosy Blue Cheese Dressing | V8®

Serve Rosy Blue Cheese Dressing over salad greens or vegetable salads.
Rosy Blue Cheese Salad Dressing ingredients
Makes 1 cup
3/4 cup V8® Original Vegetable Juice
3 Tbsp vegetable oil
2 Tbsp crumbled blue cheese
1 Tbsp lemon juice
1 Tbsp finely chopped onion
1 small clove garlic, minced

Table: Retro Christmas

It's hot outside, but we can think cool thoughts. Try Christmas in July!


Design 1a
Tablecloth: vintage 'Golden Poinsetta' (sic)
Red Stripe dinnerware: vintage Fiesta; 
Decorative salad plates, cutwork bowl and votives: Home Goods
Crystal stemware: Vera Wang 'Infinity;' Handled cream soup bowls: vintage Haviland 

Design 1b
Tablecloth: vinrage 'Golden Poinsetta' (sic)
Red Stripe dinnerware: vintage Fiesta;
Decorative salad plates and hobnail tumblers: Home Goods;
Goblets and candle holder: Pier 1

In our combined collections, and for Designs 1a and 1b above, we have:
  • Similar red and gold tablecloths (possibly like this)
  • Gold chargers
  • Ivory dinnerware and serving bowls
  • Ivory Williams-Sonoma Berry Bowls
  • Vintage ruby glassware
  • Cut crystal stemware
  • Red glass plates
  • White-washed wood and gold utensils
  • Gold-tone utensils?
  • Gold poinsettia napkin rings?
  • Fiddle-head scroll napkin rings

24 July, 2012

Pineapple Coffee Cake | Dole® Foods


Pineapple Coffee Cake ingredients
Makes 8 servings
1 (20-oz) can Dole® Tropical Gold® Pineapple Chunks
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup chopped walnuts
3 Tbsp butter or margarine, diced
2 cups prepared baking mix
2 cups granulated sugar
2 Tbsp granulated sugar
1 egg, lightly beaten

Susan's Marinated Beef Kabobs | Cotton Belles Delectables



Susan's Marinated Beef Kabobs ingredients
Makes 4 servings
For kabobs:
1-lb lean boneless sirloin steak
About 10 bacon slices, cut in half 
2 medium bell peppers, cut into 1.5-inch cubes
1 large onion, cut into 1.5-inch squares
1 pint fresh cherry tomatoes
1/2-lb fresh mushrooms
4 skewers

For marinade:
1 (8-oz) bottle Russian Salad Dressing (or consider this)
2 Tbsp lemon juice
1 Tbsp Worcestershire Sauce
1/8 Tbsp pepper
1/8 Tbsp garlic powder


Notes:


Directions
Trim fat from meat and cut into 1.5-inch cubes; place meat in a shallow container and set aside.

Combine marinade ingredients, whisking together. Pour over meat and cover the container; refrigerate for 8 hours.


When ready to cook and reserving the liquid, drain steak. Wrap bacon around meat, securing with a toothpick. Alternate meat and vegetables on the four skewers.


Grill kabobs over medium hot coals for fifteen (15) minutes or until desired degree of doneness is reached, turning and basting frequently with the reserved marinade.






Susan K. contributed this recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 52.



Page Last Updated 29 March 2015

Russian Dressing

Use this Russian Dressing on a Reuben Sandwich (made with this sauerkraut), as a marinade, or over salad greens.


Russian Dressing
Makes 1.75 cups
4 Tbsp 100% natural organic agave nectar
1 Tbsp Lee & Perrin's Steak Sauce
2 Tbsp fresh lemon juice (about 1 lemon)
1 tsp Lemon-Dill Cider Vinegar
1 1/2 tsp celery salt 
1 1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp Kosher salt, or to taste
1/2 cup Heinz ketchup
1 cup canola oil


Variations
For Cranberry Chicken, use fresh lime juice instead of lemon, and Cranberry-Lime-Jalapeño White Wine Vinegar instead of  the Lemon-Dill Cider Vinegar.


Directions
At least two (2) hours before serving and in a measuring cup with a spout, combine first seven (7) ingredients (agave through paprika). Taste and adjust seasonings. Add up to 1/2 tsp kosher salt, according to preference.

In a medium bowl, whisk together the ketchup and canola. Add agave mixture and whisk again, blending well. Pour into 16-oz covered container; cover and refrigerate for at least two (2) hours before serving.

Shake well before serving.

View inspiration: recipe 1.

Salmon Bake | Folks in the Kitchen



Salmon Bake ingredients
Makes 4 servings
4 medium salmon fillets
Sliced ginger
1 Vidalia onion
1 zucchini, grated
4 tsp olive oil
4 tsp white wine
Lemon juice
Salt and pepper, to taste


Directions
Preheat oven to 400ºF.

Place each fillet on a square of aluminum foil. Put 2 slices of ginger underneath each fillet. Top with onion and zucchini, dividing equally. Drizzle each with 1 tsp oil, 1 tsp wine and, a dash of lemon juice. Salt and pepper and seal foil packets.  Bake at 400ºF for 25 minutes.


Caroline O. contributed this recipe to the Memphis Child Advocacy Center and Folk's Folly,   Folks in the Kitchen: Favorite Recipes From Family & Friends  (Adamsville: Keepsake Cookbooks, 1996), 163.


You might like:
Oven-Poached Salmon

Page Last Updated 4 April 2015

Sweet & Sour Sauerkraut | Suncoast Seasons

amazon

Sweet & Sour Sauerkraut ingredients
Makes 6 servings
1 (16-oz) can sauerkraut, drained
1/2 green pepper, finely chopped
3 stalks celery, finely chopped
3 green onions, finely chopped
1 (2-oz) jar pimento, finely chopped

For dressing:
1/2 cup sugar
1/2 cup vinegar

Notes:  Left-over liquid may be used in coleslaw or reheated for more sauerkraut.

23 July, 2012

Teddy Toast | Cincinnati Enquirer


Notes: Whole wheat toast (to look bear-like), a little butter and cinnamon sugar, bananas and raisins; use peanut butter on white. Of course, honey would also be appropriate. 

Impossible Quesadilla Pie | Bisquick®

Impossible Quesadilla Pie ingredients
Makes 6 to 8 servings
2 (4-oz each) cans chopped green chiles, drained
4 cups shredded Cheddar cheese
2 cups milk
1 cup Original Bisquick® Baking Mix
4 eggs

For serving
Sour cream
Guacamole


Notes:  For high altitude (3500- to 6500-feet), 'Betty Crocker' says to bake until knife inserted in center comes out clean, about 40 minutes. View the newer recipe.



Directions
Preheat oven to 425ºF. Grease (10- x 1.5-inch) pie plate.

Sprinkle chilies and cheese in prepared dish.  Beat remaining ingredients until smooth, 15 seconds in blender on High speed or 1 minute with hand beater. Pour into dish. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes before slicing and serving.

As pictured and if desired, place a dollop of sour cream in the middle of each wedge; top it with a smaller amount of guacamole and serve.


This is one of 12 recipes in a 1982 booklet advertising the Bisquick® Recipe Club and The Bisquick® "No Time To Cook" Recipe Book featuring Impossible Pies. A similar, newer version of the cookbook is available via Amazon.


Page Last Updated 28 March 2015

Impossible Seafood Pie | Bisquick®

Impossible Seafood Pie ingredients
Makes 6 to 8 servings
Filling
1 (6-oz) pkg frozen crabmeat or shrimp, thawed and drained
1 cup shredded process sharp American cheese
1 (3-oz) pkg cream cheese, cut into about 1/4-inch cubes
1/4 cup sliced green onions
1 (2-oz) jar chopped pimiento, drained, if desired
2 cups milk
1 cup Original Bisquick® Baking Mix
4 eggs
3/4 tsp salt
Dash of nutmeg

Optional garnish
Additional green onions to make 6 to 8 brushes

Variations
Use 1 (6-oz) can crabmeat, drained and cartilage removed, or 1 (4.5-oz) can shrimp, well rinsed and drained, instead of the frozen crabmeat or shrimp.  

Use 1 (6.5-oz) can tuna, drained, to replace the crabmeat or shrimp.


Notes:   For high altitude (3500- to 6500-feet), "Betty Crocker" says to bake for 45 to 50 minutes. View the newer Bisquick recipe.

Directions
Preheat oven to 400ºF. Grease pie plate, 10- x 1.5-inches.

Prepare filling and bake
Mix crabmeat, cheeses, onions and pimiento in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on High speed or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, thirty five to forty (35 to 40) minutes.


Prepare garnish
Meanwhile, and if garnishes are desired, cut green onion brushes and drop in cold water.


Serve
Cool pie 5 minutes before slicing and serving. As pictured and if desired, garnish each wedge with a green onion brush.


This is one of 12 recipes in a 1982 booklet advertising the Bisquick® Recipe Club and The Bisquick® "No Time To Cook" Recipe Book featuring Impossible Pies. A similar, newer version of the cookbook is available at Amazon.


You might like
Sherried Crab Quiche
Shrimp Quiche


Page Last Updated 31 May 2015

Impossible Bacon Pie | Bisquick®



Impossible Bacon Pie ingredients
Makes 6 servings
12 slices bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese
1/3 cup chopped onion
2 cups milk
1 cup Original Bisquick® Baking Mix
4 eggs
1/4 tsp salt
1/8 tsp pepper


Notes:  For High Altitude (3500- to 6500-feet), "Betty Crocker" says no adjustments are necessary. View the newer recipe.



Directions
Preheat oven to 400ºF. Grease 10-inch quiche dish or pie plate, 10- x 1.5-inches.

Sprinkle bacon, cheese and onion in prepared dish.  Beat remaining ingredients until smooth, 15 seconds in blender on High speed or 1 minute with hand beater. Pour into dish. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes before slicing and serving.


This is one of 12 recipes in a 1982 booklet advertising the Bisquick® Recipe Club and The Bisquick® "No Time To Cook" Recipe Book featuring Impossible Pies. A similar, newer version of the cookbook is available at Amazon.


You might like
Impossible Zucchini-Tomato Pie

Page Last Updated 3 April 2015

Impossible Zucchini-Tomato Pie | Bisquick®

This Impossible Zucchini-Tomato Pie recipe showcases fresh summer produce. 


View Bisquick's current recipes for Impossibly Easy pies.

Impossible Zucchini-Tomato Pie
Makes 6 servings
Filling
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
1.5 cups (12-ozs US) milk
3/4 cup Original Biscuick® Baking Mix (see Notes)
3 eggs
1/2 tsp salt
1/4 tsp pepper

Optional garnish
18 thinly-sliced tomato half wheels
18 thinly-sliced zucchini wheels


Notes:  I use lemon-pepper and add dill. View the Bisquick Heart Smart mix recipe. For high altitude (3500- to 6500-feet), 'Betty Crocker' says to bake for about 40 minutes.


Directions
Preheat oven to 400ºF. Grease 10-inch quiche dish or pie plate, 10- x 1.5-inches.

Sprinkle zucchini, tomato, onion and cheese in prepared dish.  Beat remaining ingredients until smooth, 15 seconds in blender on High speed or 1 minute with hand beater. Pour into dish. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes before slicing and serving.

As pictured and if desired, garnish the wide end of each wedge by alternating 3 thinly-sliced tomato half wheels with 3 thinly-sliced zucchini wheels.


The Impossible Zucchini-Tomato Pie is one of 12 recipes in a 1982 booklet advertising the Bisquick® Recipe Club and The Bisquick "No Time To Cook" Recipe Book featuring Impossible Pies. A similar, newer version of the cookbook is available at Amazon.


You might like
Impossible Spinach and Feta Pie
Impossible Bacon Pie

Page Last Updated 3 April 2015

22 July, 2012

Sausage and White Bean Dip | Folks in the Kitchen

This recipe is from George W. Bryan, Sr., founder and Chairman of Old Waverly Golf Club in West Point, MS (1999 host to the 54th U.S. Women’s Open Championship), President & CEO Sara Lee Foods (1998-2000) and President, Bryan Foods


Sausage & White Bean Dip ingredients
Servings not stated
Dip
1 head garlic
2 (15-oz) cans small white beans, drained and rinsed
1/2 cup pure olive oil
1 (12-oz) pkg Jimmy Dean sausage, cooked and crumbled
1 Tbsp fresh chopped thyme
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

For serving
Toasted bread or your favorite crackers


Directions
Slice off top of garlic, exposing cloves. Wrap in aluminum foil and bake at 350ºF until cloves are very soft, about 40 minutes.. 

Squeeze garlic cloves out of their skin into the bowl of a food processor. Add one can of white beans and the olive oil; purée until smooth. Add sausage, the rest of the white beans, thyme, lemon juice, salt and pepper, blending well. 

Serve with toasted bread or your favorite crackers. 




Memphis Child Advocacy Center & Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 20.

Page Last Updated 4 April 2015