Sunday, June 27, 2010

East Utica Greens!

1 cup Yukon Gold potatoes cut in 1" cubes, 1/2 t. dried parsley, 1/2 t. each onion powder and garlic powder, 1/2 t. paprika, 1/2 cup chopped Vadalia onions, 2 heads Escarole, 1/2 cup olive oil, 1/2 t. crushed red pepper, 8 oz. chicken broth, 4 oz. thinly sliced prosciutto, 1/2 cup bread crumbs, 6 minced garlic cloves, 1/2 cup Romano cheese, fresh parsley (chopped).
1. Potatoes: Toss in a ziploc bag with 1/4 cup olive oil, dried parsley, garlic powder, onion powder and paprika. Roast for 1/2 hour @ 350 degrees. Set aside.
2. Greens: Saute garlic and onion in 1 T. olive oil; add chopped escarole and cook through. Add chicken broth and julienne cut prosciutto, crushed red pepper and potatoes. Simmer till stock reduced (about 45 minutes).
3. Combine bread crumbs with 2 T. oil. Toast until browned. Mix half with greens.
4. Add Romano cheese & place in greased baking pan.
5. Top with remaining half of crumbs.
6. Bake in preheat oven at 350 degrees for 15 minutes.
7. Garnish with parsley before serving.

This dish is an Italian tradition around central New York. Restaurants in Utica and Syracuse, New York serve this wonderful dish. Some use pepperoni instead of prosciutto. I like prosciutto best. I also like more potato and use 2 cups but don't add anymore seasoning or oil to the ziploc bag when tossing to coat them.

Sunday, June 20, 2010

Frosted Rhubarb Cookies

1 cup shortening, 1 1/2 cups packed brown sugar, 2 eggs, 3 cups flour, 1 t. baking soda, 1/2 t. salt, 1 1/2 cups diced fresh rhubarb, 3/4 cup flaked coconut.
Cream Cheese Frosting: 1 pkg (3 oz.) cream cheese, softened, 1 T. butter, softened, 3 t. vanilla extract, 1 1/2 cups confectioners' sugar.

In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

Stir in rhubarb and coconut. Drop by Tablespoonfuls 2" apart onto greased baking sheets. Bake at 350 degrees for 12 -15 minutes or until lightly browned. Remove to wire racks to cool.

In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator. Yield: about 5 dozen cookies.

Asparagus Ham Tartlets

1 package (3 oz.) cream cheese, softened, 1/4 cup butter, softened, 3/4 plus 1 T. flour divided, 1/4 cup cornmeal, 1 egg, 1/3 cup heavy whipping cream, 3/4 cup shredded Swiss cheese, 1/2 cup diced fully cook ham, 18 fresh asparagus tips (1" pieces).

In a small mixing bowl, beat cream cheese and butter until smooth. Add 3/4 cup flour and cornmeal; mix well. Cover and refrigerate for 1 hour.

Shape dough into 18 balls. Press onto the bottom and up the sides of greased miniature muffin cups. In a bowl, whisk egg and cream. Stir in remaining flour until smooth. Add cheese and ham; mix well. Spoon about 1 T. into each cup. Bake at 425 degrees for 7 minutes.

Reduce heat to 325 degrees. Top each tart with an asparagus tip. Cover loosely with foil. Bake 17 - 20 minutes longer or until a knife inserted near the center comes out clean. Yields: 1 - 1/2 dozen tartlets.

Carrot Zucchini Fritters

Dipping sauces: (2/3 cup plus 1/2 cup sour cream, divided, 2/3 cup lightly packed fresh basil leaves, 1 t. lemon juice.) (Salt and Pepper to taste, 1/2 cup mayonnaise, 1/2 cup horseradish sauce.)

Fritters: 2T. finely chopped onion, 1 T. butter, 1 egg, lightly beaten, 2 medium zucchini, shredded and squeezed dry (about 1 1/2 cups), 1 large carrot, shredded, 1/3 cup flour, 1/3 cup grated Parmesan cheese, 1 T. cornmeal, 1/2 t. salt, 1/8 t. pepper, Oil for deep-fat frying.

In a blender or food processor, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish and remaining sour cream. Cover and refrigerate both sauces.

Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add egg, zucchini and carrot. In a bowl, combine flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined.

In a skillet or deep-fat fryer, heat 2" of oil to 375 degrees. Drop rounded Tablespoonfuls of batter into oil. Fry for 1 - 2 minutes until deep golden brown, turning once. Drain on paper towels. Yields: 1 1/2 dozen fritters, 2/3 cup basil sauce and 1 1/2 cups horseradish sauce.

Artichoke Nibbles

1 small onion, chopped, 1 garlic clove, minced, 1 t. oil, 2 jars (6 1/2 oz each) marinated artichoke hearts, drained and chopped, 4 eggs, 2 T. minced fresh parsley, 1/4 t. salt, 1/8 t. pepper, 1/8 t. dried oregano, 1/8 t. hot pepper sauce, 2 cups (8 oz. shredded cheddar cheese, 1/3 cup crushed saltines (about 10 crackers).

In a small skillet, saute onion and garlic in oil until tender. Stir in artichokes. Remove from the heat; set aside. In a large bowl, whisk the eggs , parsley, salt, pepper, oregano and hot pepper sauce. Stir in the cheese, cracker crumbs and artichoke mixture.

Pour into a greased 11" x 7" x 2" baking dish. Bake, uncovered at 325 degrees for 25 - 30 minutes or until a knife inserted near the center comes out clean. Cool for 10 - 15 minutes before cutting into 1" squares. Serve warm.

Pistachio Cream Dessert

2 T. butter, 3/4 cup butter-flavored cracker crumbs, 3/4 cup cold milk, 1 pkg (3.4 oz) instant pistachio pudding mix, 2 cups vanilla ice cream softened, 1 8 oz. container whipped topping, 2 Heath candy bars (1.4 oz each) crushed.

In a microwave-safe 9" square dish, melt butter. Stir in cracker crumbs; press mixture onto bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in the ice cream. Pour over crust. Cover and freeze for 2 hours.

Spread with whipped topping; sprinkle with crushed candy bars. Freeze for 1 hour or until firm.

Wearing O' the Green Cake

This is fun for St. Patty's Day to serve...

1 pkg white cake mix, 2 pkgs (3 oz.) each lime gelatin, 1 cup boiling water, 1/2 cup cold water.

Topping: 1 cup cold milk, 1 pkg instant vanilla pudding, 1 8oz. container whipped topping, green sprinkles.

Prepare and bake the cake according to the package directions, using a greased 13" x 9" x 2" baking dish. Cool for 1 hour. In a small bowl, dissolve the gelatin in boiling water; stir in the cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2" apart into cooled cake. Slowly pour gelatin over cake; refrigerate. In a bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until ready to serve.

Chicken Cordon Bleu in Pastry

1 tube (8 oz.) refrigerated crescent rolls, 1/3 cup spreadable chive and onion cream cheese, 4 thin slices deli ham, 4 fully cooked boneless skinless chicken breast halves (4 oz. each), 4 slices Swiss cheese.

On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 T. cream cheese lengthwise down the center of each rectangle. Place ham width-wise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.

Bake at 375 degrees for 15 minutes. Top with Swiss cheese; baking 5 minutes longer or until cheese is melted and pastry is golden brown. Yield: 4 servings.

Sweet Potato Biscuits

2 cups self-rising flour, 1/4 cup packed brown sugar, 1 t. cinnamon, 1 t. ginger, 7 T. cold butter, divided, 3 T. shortening, 1 cup mashed sweet potatoes, 6 T. milk.

In a bowl, combine flour, brown sugar, cinnamon and ginger. Cut in 4 T. butter and shortening until mixture resembles coarse crumbs. In another bowl, combine sweet potatoes and milk; stir into crumb mixture just until combined.

Turn onto a floured surface; knead 8 - 10 times. Roll to 1/2" thickness; cut with a 2 1/2" biscuit cutter. Place on ungreased baking sheets. Melt remaining butter; brush over dough. Bake at 425 degrees for 10 -12 minutes or until golden brown. Remove to wire racks. Serve warm. Makes 1 1/2 dozen.

Triple - Cheese Macaroni

1 pkg (16 oz.) elbow macaroni, 2 eggs, 1 can (12 oz.) evaporated milk, 1/4 cup butter, melted, 2 T. prepared mustard, 1 t. seasoned salt, 1 t. pepper, 8 oz. Velveeta cheese, melted, 2 cups (8 oz.) shredded mild cheddar cheese, divided, 2 cups (8 oz.) shredded sharp cheddar cheese, divided.

Cook macaroni according to package directions. Meanwhile in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the processed cheese and 1 1/2 cups of each cheddar cheese. Drain macaroni.

Stir into cheese mixture. Pour into greased 3 qt. baking dish. Top with remaining cheese. Bake, uncovered at 350 degrees for 25 - 30 minutes or until cheese is melted and edges are bubbly.

Double - Crust Rhubarb Pie

1 cup sugar, 3 T. flour, 1/2 t. cinnamon, 2 eggs, 4 cups chopped fresh or frozen rhubarb, Pastry for double - crust 9" pie, 1 T. Butter

In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9" pie plate with bottom pastry; add filling. Dot with butter.

Place remaining pastry on top of pie filling. Trim and seal edges. Cut slits in top. Bake at 400 degrees 45 - 50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Golden Scalloped Potatoes

1/4 cup butter, 3 T. flour, 1 T. salt, Dash pepper, 3 cups milk, 5 large Yukon golden potatoes, peeled and thinly sliced.

In a large saucepan over medium heat, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Place the potatoes in a greased 9" square baking dish. Add the sauce and stir gently to coat. Cover and bake at 325 degrees for 30 minutes. Uncover; bake 30 - 40 minutes longer or until the potatoes are tender.

Pistachio Apricot Bars

1 cup butter, softened, 1 cup sugar, 1 egg, 1 t. vanilla extract, 2 1/2 cups flour, 1/2 cup chopped pistachios, 1 jar (18 oz.) apricot preserves, (Additional chopped pistachios, optional).

In a small mixing bow, cream butter and sugar. Beat in the egg and vanilla. Gradually add flour. Stir in pistachios. Press into a greased 13" X 9" x 2: baking dish. Spread with preserves.

Bake at 350 degrees for 25 - 30 minutes or until edges begin to brown. Cool on a wire rack. Cut into bars. Garnish with additional pistachios if desired.

Coconut Cream Dessert

1 cup flour, 2 T. sugar, 1/2 cup cold butter, 1/2 cup chopped pecans.

Filling: 1 pkg (8 oz.) cream cheese (softened), 1 cup confectioners' sugar, 1 (12 oz) container frozen whipped topping, (thawed, divided), 4 cups cold milk, 3 pkgs (3.4 oz) instant coconut cream pudding mix, 1/2 cup flaked coconut, toasted.

In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. press into a greased 13" x 9" x 2" baking dish. Bake at 325 degrees for 20 - 25 minutes or until edges are lightly browned. Cool on a wire rack.

In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight.

Frozen Orange Delight

This is a great sorbet-like sugar-free dessert and can be made with any flavored gelatin...

1 package (3 oz.) sugar-free orange gelatin, 1/2 cup boiling water, 1 1/2 cups unsweetened pineapple juice, chilled, 1 cup reduced-fat/sugar-free whipped topping.

In a bowl, dissolve gelatin in boiling water. Stir in pineapple juice. Refrigerate for 20 - 30 minutes or until slightly thickened.

Fold in whipped topping. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufactures directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2 - 4 hours before serving.

Saturday, June 5, 2010

Super Fruity Sangria

1 Bottle of semi-sweet red wine, 1 lemon cut up into wedges, 1 orange cut up into wedges, 1 lime cut up into wedges, 1 peach cut up into wedges, 1 cup sliced strawberries, 1/2 cup lemonade or limeade, 1/2 cup sugar, 2 shots berry flavored brandy, 2 cups ginger ale,(optional: one can of diced pineapple pieces with the juice).

Pour wine into a large pitcher and squeeze the juice wedges from the citrus fruit. Toss the fruit wedges into the pitcher (leaving out the seeds if possible) and add sliced peaches, strawberries, lemonade or limeade, sugar and brandy. Chill overnight. Add ginger ale before serving. (optional: add ice if desired)

Recipe can easily be doubled. Be sure to have either another pitcher or a super huge container to store sangria for chilling. Can make a couple days ahead.