Monday, November 16, 2009
Mushroom Turkey Tetrazzini
1 - 12 oz pkg of spaghetti - I use whole wheat - good fiber and great flavor
2 tsp chicken bouillon
1/2 lb sliced fresh mushrooms
2 tbsp butter
2 tbsp flour
1/4 cup sherry
3/4 tsp lemon pepper
1/2 tsp salt
1/8 tsp nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan, divided
4 cups cubed cooked turkey
1/4 tsp paprika
Cook spaghetti according to directions on package. Reserve 2 1/2 cups of cooking liquid.
In large skillet, saute mushrooms in butter until tender.
Stir in flour until blended.
Gradually stir in sherry and reserved cooking liquid.
Add lemon pepper, salt and nutmeg. Bring to a boil, stir and cook for 2 minutes until thickened.
Reduce heat to low; stir in milk.
Add 1/3 cup Parmesan cheese until blended.
Add sauce to bowl with spaghetti and turkey - stir to combine. Pour mixture into a greased baking dish. Sprinkle with paprika.
Bake at 375 degrees for 30 minutes. Serves 8.
Saturday, November 7, 2009
3 cups mixed candied fruit
In large bowl, combine mixed candied fruit, raisins, cherries, pineapple, almonds and citron peel; toss with 1/2 cup of the flour and set aside.
Bake cakes on center rack in 250 degree oven for 2 1/2 hours or til cake tester inserted into center comes out clean. Let cakes cool completely in pans on racks. Once cooled I wrap them in plastic wrap then foil and store either in cold storage or the freezer til Christmas.
Another Christmas tradition - and unfortunately another taste/flavor I just didn't enjoy. My husband, Tim, loves mincemeat...so this year I decided to spoil him a little. I did a search online for a recipe - wow...so many - but I came across one that intrigued me - a recipe that dates back to 1910. I liked the idea of a recipe with a long history.
3 cups golden raisins
3 cups dark raisins
3 cups currants
2 1/2 lbs apples
1 lb ground beef, cooked
3/4 cup citron
1 1/2 tbsp grated cinnamon
1/2 tbsp grated cloves
2 tsp grated nutmeg
1/2 tsp allspice
3 cups brown sugar, packed
2 tsp salt
1/2 tsp pepper
1 quart apple cider
1/2 lb beef suet, minced
3 lemons, juice and *zest
3 oranges, juice and *zest
Peel, core and chop apples into half inch dice.
Put all ingredients into a large pot. Mix well, and bring to a simmer.
Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Pack into sterilized jars and **process for 30 minutes.
*To zest is to remove the outer skin of the fruit - not the whole rind - just that light outer layer. I have a tool that helps to do this...called a zester.
**To process put lids on jars, do not tighten, and place in pot of boiling water for 30 minutes. Remove from pot and tighten lids.
I have to say...I think I have grown up or at least my taste buds have :) because the smell of the mincemeat cooking was wonderful and I found myself looking forward to making pies/tarts with this mixture. This recipe made 5 quart jars.
1 1/2 lbs ground beef
2 cups diced onions
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
3 cans (14.5 oz each) chicken broth
1 can (15 oz) crushed tomatoes
2 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/3 cup barley
In a large pot, combine the beef, onions, carrots, celery and garlic.
Cook over medium heat until meat is no longer pink and vegetables are tender. Stir in broth, tomatoes, Worcestershire sauce, hot pepper sauce and barley. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the barley is cooked.
I think this has become my new favorite soup. Simple and easy to make...such nice flavors on a cold winter day. Although today was in the 60's here - lol. I like the combination of the ground beef and chicken broth - the veggies are good - the Worcestershire sauce always gives a nice touch too. mmmm soup...
I haven't made lasagna for quite awhile - but Tim, my husband asked me last week if I would make it sometime. I decided today was a good day since there were lots of people around. I combined two recipes and liked the results. One recipe is from Paula Deen's restaurant, Lady & Sons and the other was from the lasagna noodle pkg by Barilla.
1 1/2 lb ground beef
no-bake lasagna noodles
12 oz cottage cheese
1 egg, beaten
1/2 cup Parmesan cheese
2 cups grated Swiss cheese
2 cups grated sharp cheddar
1-8 oz. pkg cream cheese, cubed
1 1/2 cup grated mozzarella
2 jars of spaghetti sauce (I used 2 quarts of homemade)
Mix cottage cheese, egg and Parmesan cheese - set aside.
Mix Swiss and cheddar together, set aside.
Crumble ground beef and cook til no pink is left. Set aside.To put together the lasagna here are the steps.
1. Spread 1 cup of sauce in bottom of baking dish.
2. Layer as follows: lasagna noodles, 1/3 of cottage cheese mixture, 1/3 of cubed cream cheese, 1/3 of browned beef, 1/3 of cheeses, 1 cup of sauce.
3. Repeat layers 2 more times.
4. One more layer of lasagna noodles, finish with remaining sauce.
Bake at 350 degrees for 45 minutes. Sprinkle with mozzarella cheese and bake another 15 minutes. Remove from oven and let set for 15 minutes before serving.
This was a wonderful recipe...there were so many things I like about this. The egg in the cottage cheese mixture gave nice texture. I had never tried cooking lasagna without the cheese from the beginning of cooking. I preferred this to using foil and having the cheese stick to it. This gave opportunity for everything to cook - add the mozzarella and let it melt and brown. One thing I would change the next time is to leave out the cream cheese. I did not find it added anything to the lasagna either in flavor or texture. I believe I have found my new go-to lasagna recipe...thanks Paula and Barilla
Today was a blessing. Our goal is to have our home a haven for family and friends. A place they can come for rest, food, laughter, tears, long chats, or quiet times and always a warm hug. God has blessed us and we pray we use it to bless others. That is my prayer.
Thursday, November 5, 2009
Add 1 cup of water to the cabbage in the skillet; nestle the meatballs in the cabbage. Bring to a simmer over medium heat; cover and cook, turning the meatballs once, until cooked through - about 15 minutes.
Season with salt and pepper. Serve the meatballs on the cabbage.
Combine all in a large bowl with a lid. Cover and refrigerate overnight.
First - I didn't add the black olives. I am not a fan so left this ingredient out. This recipe is going in the keeper binder.
My dear friend Jolaine (or JD) arrived today for a visit. All the way from the East coast of Canada. I am so blessed that she would come all this way for a visit. She was here this summer with her kids and arrived in time for the 4th of July. We have a picnic with our small group from church and then head to the park to watch the fireworks. This salad was brought by a friend to the picnic - and Jolaine was a big fan. She has been asking me for ages for to try to get the recipe. I finally followed through and got the recipe last week. I got all of the ingredients together and made it so JD could enjoy the salad tonight - her first night here in Ohio again :) It did make her smile!!
Jolaine and I are planning lots of cooking during our time together. I am looking forward to spending time together sharing some of my traditions - Christmas Cake, Christmas Pudding, Mincemeat, Beef Jerky and MORE Grape Juice.
Wednesday, November 4, 2009
In a large saucepan cook Brussel sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes, drain well.
Tuesday, November 3, 2009
Creamy Garlic Dressing
Monday, October 26, 2009
Stir in the mustard and vinegar; then add chicken broth.
Cut potatoes into 1/2 inch cubes and add to pot, along with the coleslaw mix. Season with salt and pepper.
Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes.