29 November, 2014

Smoky Bacon and Horseradish Dip | Betty Crocker Party Food



Smoky Bacon and Horseradish Dip ingredients
Makes 24 appetizer servings
Dip
1 clove garlic, finely chopped
1/4 cup finely chopped onion, about one small
1 (8-oz) pkg cream cheese, cubed
2 cups shredded Gruyère cheese (8-oz)
1 cup half-and-half
8 slices peppered smoked bacon, crisply cooked and chopped
2 Tbsp cream-style prepared horseradish
1/3 cup chopped fresh Italian parsley

For serving
French or herbed bread cubes
Water crackers


Notes:  For convenience, use precooked bacon slices found in the deli section of the supermarket. Just chop and stir into the mixture.


Directions
Mix first five (5) ingredients (garlic through half-and-half) in 1.5-quart slow cooker; cover. Cook on Low heat setting until the mixture is hot, about 2.5 to 3 hours.

Stir in the remaining ingredients (bacon through parsley); cover and cook on High heat setting until mixture is hot, about 15 minutes more.

Serve warm from the crock-pot on Low heat setting (or at room temperature from a bowl) with the bread cubes or crackers for dipping.


Slightly adapts Betty Crocker Party Food: 100 Recipes for the Way You Really Cook (Hoboken: Wiley, 2007), xx

28 November, 2014

Roasted Garlic Dip



Roasted Garlic Dip ingredients
Makes 8 appetizer servings
1 head Baked Garlic, cooled slightly and removed from skins
2 (8-oz) pkgs cream cheese
2 cups shredded Asiago cheese
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup fresh, chopped parsley
1/2 cup shredded Mozzarella cheese


Directions
Preheat oven to 350°F. Lightly apply nonstick cooking spray to inside of baking dish and set aside.

In a medium bowl, add the cream cheese, Asiago cheese, heavy cream, sour cream and parsley; blend until smooth. Add prepared Baked Garlic; mix well.

Spread evenly dip mixture in the prepared baking dish. Sprinkle over shredded mozzarella and bake until bubbly and golden brown on top, about twenty (20) minutes.     Back to Top

Mock Boursin Cheese Spread | Suncoast Seasons



Sue's Mock Boursin Spread ingredients
Makes 1 cup
Spread
1 (8-oz) pkg cream cheese, softened
1 clove garlic, crushed
1 tsp caraway seed
1 tsp basil
1 tsp dill weed
1 tsp chopped chives

For serving
Assorted crackers


Directions
In a small bowl, blend together cream cheese and seasonings. Pack into a small crock and cover; refrigerate for 24 hours to blend flavors.

Serve at room temperature with assorted crackers.


Sue T contributed this Mock Boursin recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 91. 

27 November, 2014

Menu: Thanksgiving Dinner 2014

A special art project created a turkey place card for each person and is a treasured memento of our celebration. 



Dinner Menu for 11


Appetizers 



Main Event


Brussels Sprouts with Olives and Capers

Corn Cobbler


Mashed Potatoes

Steamed Green Beans



Deviled Eggs      Olives

Choice of  beverage


Dessert

Cherry Pie

Pecan Pie


Pound Cake with Brown Sugar Frosting


Pumpkin Pie





Page Last Modified 15 September 2015

23 November, 2014

Theodora FitzGibbon's Irish Apple Cake

Food historian and cookbook author Theodora FitzGibbon once said, "All Irish people have a very sweet tooth." If you grew up in an Irish family, you know this to be true.



In the earliest times, the sweet was a simple concoction of fruit and honey; later, cooks found that fruit and berries were equally delicious baked in pies, puddings, and cakes. Apples are the basis of many traditional and contemporary Irish desserts.

Theodora FitzGibbon's Irish Apple Cake
Makes 10-12 servings
4 Tbsp butter at room temperature
1 cup granulated sugar
1 egg, beaten
4 Granny Smith apples, cored, peeled and diced (2 cups)
1/4 cup chopped walnuts
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup all-purpose flour

For serving
Whipped cream or vanilla ice cream


Directions

Preheat oven to 350ºF. Generously grease an 8-inch square cake pan.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla; stir well.

Sift in the dry ingredients and mix well.

Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about forty-five (45) minutes.

Let the cake cool in the pan for five (5) minutes; then, remove it and serve warm or at room temperature with whipped cream or vanilla ice cream.     Back to Top


Slightly adapts a recipe from Theodora FitzGibbon in my card file, without any source notation.

Welcome, dear friend!

You're such a wonderfully creative person and a great cook, I know you do not need recipes for preparing excellent dishes and delicious meals.

Nevertheless, I hope you have some fun perusing this blog and finding colleagues' recipes online. Anyone in the world can view this web site. With your iPhone, you can connect here while shopping to check ingredients or quantities of the shared recipes, which is handy when you're inspired in the grocery. Who knows what one may find?



You might like to start with group tags Nbank or Fbank. To retrieve an individual's posted recipes, go to "Friends' Links" on the R-side of page just below the "Search" key. Then, choose from the abbreviations which I believe you'll decipher easily. Also, at one time, I believe you were interested in this Pasta Primavera recipe.


Easy PostingYou are welcome to post "stuff" here anytime you wish. Just let me know and I'll send a "Blogger invitation" to your Gmail address which you will then "accept" to activate your "editing access."

If you prefer, feel free to send some recipes to me to post. If you adapt recipes in any of these books, you can just send me the title, recipe name and page number with your notes and I'll add them here. The library list does change because it is incomplete.

Indexing and Tables of Contents are not my strong suit here. I am open to suggestions for better organization, appearance and any other improvements.


Mother and Child by Gustav Klimt (Image credit
(Detail from The Three Ages Of Woman), ca.1905


For Holidays
Here's a few vegetable recipes you might like to read for your daughter and her hubs to enjoy while visiting -- as well as for keeping you in the game room and not tethered to your oven -- because the dishes are both delicious and easy.
  • Corn Cobbler (from little sis and outstanding-- as it should be using one stick of butter!)
  • Marinated Mushrooms (I adapted recipe from mutual customer's first wife who served at his new office grand opening. I'll text you.)
  • Spicy Vegetable Chili (Garbanzo beans, flavored vinegar, and cashews may sound like a weird combo, but they're great together in this meatless chili which I adapted from BH&G.)
There are a few vegetarian recipes here.


Family Legacies
Should you like to start a recipe web site some day for your girls and nieces and nephews, here are three family sites I consider quite good and they illustrate some possibilities: Simply Recipes, Raised on a Roux and The Italian Dish.

Another nice touch, in my opinion, is scanning handwritten recipes having a special significance and posting the image. I can help with basic set-up and posting via Blogger, but I don't have skills for all the cool bells and whistles these other sites have. Gee, wonder who might you know in that department?


Thank You!
Hearing from you was definitely the best part of my week. Love to you.

04 November, 2014

Spicy Tortilla Roll Ups | Of Tide & Thyme



Spicy Tortilla Roll Ups ingredients
Makes 6 servings
Filling
1 (8-oz) pkg cream cheese Neufchâtel cheese, softened
2 Tbsp light sour cream
1 cup grated cheddar cheese
1 (4-oz) 1 (2-oz) can chopped green chilies, drained
1 (4-oz) 1 (2-oz) can chopped black olives, drained
1 tsp grated onion

Wraps
5 LaTortilla Factory High Fiber Low Carb  Gourmet Tortillas Made With Whole Wheat large flour tortillas

For serving
Your choice of salsa for dipping

Filling Variations
Bacon Cheddar Jalapeño Tortilla Roll Ups
1 (8-oz) pkg Philadelphia Bacon Cream Cheese Spread, softened
2-oz Neufchâtel cheese, softened
2 Tbsp light sour cream
1.25 cups grated cheddar cheese
1 (2-oz) can chopped green chilies, drained
1 tsp grated onion

(Draft) Cheddar Cheese and Bacon Tortilla Roll Ups
1 (8-oz) pkg Neufchâtel cheese, softened
2 Tbsp light sour cream
2 cups grated sharp cheddar cheese
8-oz sliced Apple Smoked bacon, cooked crisp, crumbled
3 green onions, thinly sliced
? 1/2 tsp Worcestershire sauce or chili powder?


Notes: For Thanksgiving 2014 Menu, I omitted chilies and onion from two (2) of the Bacon Cheddar Jalapeño Tortilla Roll Ups for small humans. I prefer to cut the rolls on the diagonal while the filling is still at refrigerator temperature using my Wüsthof Kitchen Shears because they hold their shape better and are not flattened so easily. 


Directions
Prepare filling(s) and wrap
In a medium bowl, combine all of the cheeses and blend until smooth. Stir in remaining ingredients, mixing well. 

Lightly spread Filling over tortillas. Then, roll up each tortilla tightly using the "Roll and Go" method illustrated on the back of the  LaTortilla Factory package. 


Tortilla Roll Ups before slicing.

Refrigerate
Place wraps, seam-side down, in a covered container and refrigerate for several hours for the flavors to meld.


Cut and serve
About an hour before serving, use kitchen shears to cut each tortilla roll on the diagonal into 0.75-inch / 20mm (about the width of my thumb) pieces. Arrange the pieces, filling-side up, on serving platter; cover and bring to room temperature.

At serving time, add a bowl of your favorite salsa for dipping.


Adapts and creates variations of  the Junior League of Annapolis, Inc.Of Tide & Thyme: Contemporary & Classic Recipes Celebrating Annapolis (Memphis: The Wimmer Companies, 1995), 41.


Index
Appetizers and Snacks > Finger foods
Latin / Latin-style

Page Last Modified 10 July 2015

Whipped Kahlúa® Pie | The JL Celebration Cookbook



Whipped Kahlúa® Pie ingredients (9)
Makes 8 servings
Pie crust
1/2 pkg chocolate wafers, crushed (no size stated)
6 Tbsp butter, melted
1/2 cup finely chopped pecans
1 Tbsp sugar

Pie filling
1-quart coffee-flavored ice cream
2 cups (16 fluid oz US) heavy (whipping) cream, very cold
1 tsp (0.17 fluid oz US) vanilla extract, chilled
2/3 cup (5.33 fluid oz US) Kahlúa®, chilled
4 Heath® candy bars, crushed


Whipped Kahlúa® Pie directions
Getting started
Assemble the ingredients. 

Preheat oven to 350ºF. Grease 10-inch pie pan and set aside. 

Place a medium metal mixing bowl and metal whisk or beaters into the freezer to use when whipping the heavy cream. (See Notes below and more Tips for Using Heavy Cream via How To.)


Prepare the crust
In a second medium bowl, combine all of the Pie Crust ingredients. Then, pat the Pie Crust mixture into the prepared 10-inch pie pan. 

Bake the Pie Crust in preheated 350ºF oven for ten (10) minutes. Cool.


Prepare filling and freeze pie
After the pie crust has cooled, start preparing the filling. Remove ice cream from the freezer and place it inside a recycled plastic grocery bag (for easier clean-up) before transferring it to the refrigerator to allow the ice cream to soften slightly. 

Remove the metal medium bowl and utensil(s) from the freezer. Whip the cream until it forms soft peaks. (Watch RealSimple video; however, note we are not adding sugar to the cream because, in this recipe, we're using vanilla and Kahlúa® to sweeten.) 

Add other liquid ingredients (vanilla and Kahlúa®) to the Whipped Cream.

Gently fold crushed candy bar pieces into the whipped cream mixture, followed by the slightly softened ice cream. Pour into the cooled chocolate pie crust and freeze.


Serve
At serving time, and for clean, smooth pie slices, heat a knife in hot water and dry with a paper towel before cutting the pie. Heat and dry the knife for each slice.   Back to Top



Notes about Whipped Kahlúa® Pie 
  • Chill the vanilla and Kahlúa® so they work with the recipe and do not break down the cream. You may certainly pre-measure and mix these liquids to have them ready at the final stages of this recipe. 

  • Rachel Ray's Test Kitchen Director says it "takes around three (3) minutes with a mixer or five (5) minutes by hand" to get heavy cream to the soft peak stage. If you whip for too long, you'll end up with butter!






Adapts the Association of Junior Leagues International, Inc., The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes from Junior League Cookbooks (New York: G. P. Putnam's Sons, 2000),  335. Previously, the recipe appeared in Junior League of RockfordBrunch Basket: A Collection of Recipes for Brunch and Light Meals from the Junior League of Rockford (Rockford: Junior League of Rockford, 1984). [Page unavailable.]     Back to Top


You might like
Tips for Using Heavy Cream via How To
Tips for Frozen Desserts via How To
Variation here


Index
coffee
Dessert > Pies > frozen

Page Last Modified 10 July 2015

Texas Caviar

This post contains one recipe.

  • Texas Caviar - Menonite Girls Can Cook (2009)

A transplant from Upstate NY, Helen Corbitt created "Texas Caviar" in 1940 for a dinner highlighting Texas products during a hotel convention. Read more about "Texas Caviar" gaining popularity. Ms. Corbett's original recipe is here.




Texas Caviar ingredients
Serving size not shown
Dip
1/2 cup diced sweet green pepper
1/2 cup diced sweet red pepper
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1 (19-oz / 540g) can chick peas or black eyed peas, rinsed and drained well
1 (19-oz / 540g) can black beans or kidney beans, rinsed and drained well
1 (12 oz / 341g) can corn niblets, not drained

Dressing
1/2 cup sugar (try reducing this or using substitute)
4-oz herbal vinegar (infusion recipes here)
4-oz extra virgin olive oil
1 tsp cayenne pepper, more or less according to personal preference
1/2 (4-oz / 113g) can diced jalapeño peppers

For serving
Frito-Lay Tostitos® Multigrain Scoops!® Tortilla Chips


Directions
Add all Dip ingredients to a large covered container.

Whisk together the Dressing ingredients and pour over the Dip, tossing to distribute. Cover and refrigerate for twenty-four (24) hours.

Drain, reserving Dressing, and serve with chips.


Slightly adapts Betty R. "Texas Caviar..No Fish." Mennonite Girls Can Cook, n.p. 2 Jan. 2009. Web. 15 Jun. 2012.

Betty R. "Texas Caviar..No Fish." Photograph. Mennonite Girls Can Cook, n.p. 2 Jan. 2009. Web. 15 Jun. 2012.     Back to Top


You might like
Marinated Black Bean and Corn Salad
Texas Caviar from JL Celebration Cookbook

Index
Appetizers and Snacks > Cold dips / spreads
Appetizers and Snacks > Marinated
black beans
corn
garbanzo beans

Page Last Modified 25 June 2015

03 November, 2014

Spiced Green Olives | Of Tide & Thyme

The JL Annapolis describes this dish as "an addictive nibbler."



Spiced Green Olives ingredients
Makes 2.5 cups
Base:
2 cups whole large green olives with pits, not stuffed with pimientos (example)
1 large lemon, thinly sliced
Sterilized Mason jars having capacity to accommodate about 125% of the quantity of olives being prepared.

Marinade:
10 sprigs fresh rosemary, coarsely chopped 
4 fresh garlic cloves, peeled and minced
1/4 tsp freshly-ground pepper
1/4 tsp crushed red pepper
1.5 cups (12-oz US) extra virgin olive oil


Notes:  Olives are believed to have health benefits identified here.
  • In order to achieve the desired final product, this recipe must be made in advance for the flavors to blend. Marinating the olives four days (4) is critical to the flavor of this dish.
  • Leave some headoom in each Mason jar so you can lightly shake it and redistribute the seasonings while olives are marinating.
  • Although the original recipe directs to leave the marinating olive mixture at room temperature for four (4) days, I consider refrigeration advisable for better food safety (go to FDA Food Safety here) because both canned olives and fresh citrus fruit are part of the mixture. 
  •  If anyone tries Castelvetrano olives in this recipe, please add a comment to share your results.


Directions
Prepare olives and marinade at least four (4) days before serving
Wash the olives under running cold water. Then, use your hand and the side of a chef's knife (or a meat mallet) to gently crack the olives, but leave the pits inside (see 2nd bullet above). Set olives aside to drain for thirty (30) minutes in a colander placed in the sink or on a towel.

Place a layer of drained olives in the bottom of each sterilized Mason jar. Then add layer of lemon slice(s). Alternately, add drained olives and lemon slices to each jar, ending with olives, and leaving about 1-inch/25.4 mm headroom (see 3rd bullet above). 

Combine all of the above Marinade ingredients. Lightly whisk with a fork to distribute the seasonings and then divide Marinade evenly among the jars of olives. 


Refrigerate four (4) days
Wipe clean the jars, seal, and set aside in the refrigerator for four (4) days. 


Serve
Bring to room temperature before serving.


Adapts the Junior League of Annapolis, Inc.Of Tide & Thyme: Contemporary & Classic Recipes Celebrating Annapolis (Memphis: The Wimmer Companies, 1995), 57.


Index
Appetizers and Snacks > Marinated
olives

Page Last Modified 10 July 2015