RECIPES from 2006
Wild Rice Salad [via Karla]
1 (6 oz.) pkg.quick-cooking
long-grain & wild rice mix
2 c. chopped cooked chicken
½ c. dried cranberries
1 Granny Smith apple, peeled and
diced
1 med. Carrot, grated
1/3 c. white balsamic vinegar
4 T. olive oil
¼ tsp. salt
¼ tsp. pepper
2 green onions, chopped
1 (2.25 oz.) pkg. sliced almonds,
toasted
Cook rice according to package
directions; cool. Stir together
chicken, next 8 ingredients and rice in a large bowl. Cover and chill 8 hours.
Sprinkle with almonds just before serving. Makes 6 servings.
Traditional
Italian Pizzelles [Sophia’s son made
these]
3 eggs, room temperature
¾ cup sugar
½ cup butter or margarine, melted and
cooled
1 tsp vanilla (optional)
½ tsp anise (optional)
1 ¾ cup flour
2 tsp baking powder
In a large mixing bowl, beat the eggs and sugar. Add the cooled butter or margarine, vanilla
and anise. Sift the flour and baking
powder together and add to the egg mixture. The batter should be stiff enough
to be dropped by spoon. The batter can
also be refrigerated to be used later.
Chocolate Pizzelles
Add 3 tbsp cocoa and 3 tbsp sugar to
the traditional Italian Pizzelle recipe.
If desired, you may substitute chocolate flavoring instead of the
vanilla and anise flavorings.
Chicken Salad (Salade de Poulet) [From Mindy ]
1/2
cup mayonnaise
1/2
cup sour cream
1/2
cup Sweet or Hot chutney (I have used Major Grey's or Crosse &
Blackwell)
1/2 cup chopped green onion tops
1 teaspoon salt
1/4 teaspoon white pepper
6 cups diced cooked boneless chicken
breast
1 cup toasted pecans (a Texas
preference, but I have also used toasted walnuts or toasted slivered almonds
depending on which one you prefer!!)
You may also add to your taste
preference:
1/2 cup diced celery
1/2 cup chopped tart apples--Granny
Smith or Fuji
or 1/2 cup green seedless grapes cut
in half
Makes 8 salad serving or 12 sandwich
fillings
In a 3-quart bowl combine first six
ingredients then toss with chicken and let marinate for 2 – 24 hours. Sprinkle
with pecans.
German Apple Pancakes
[Diva-Annie found this recipe on the Martha Stewart website]
Makes 6 pancakes
2
tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted
unsalted butter
5
tablespoons granulated sugar, plus more for tin
2
Granny Smith apples (about 1 pound)
1/4
cup light brown sugar
1
tablespoon freshly squeezed lemon juice
1/2
teaspoon ground cinnamon
2/3
cup all-purpose flour
1/2
teaspoon salt
3
large eggs
3/4
cup milk
Confectioners’ sugar, for dusting
1. Preheat oven to 450°. Butter
inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with
granulated sugar.
2. Peel, core, and slice apples
into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples
with brown sugar, lemon juice, and cinnamon.
3. Melt 2 tablespoons butter in
a 10-inch nonstick skillet over medium heat. Add apples and sauté, turning
occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let
cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set
aside.
4. In the bowl of a food
processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons
melted butter, eggs, and milk; process for 3 minutes.
5. Pour batter over apples.
Transfer tin to oven; reduce heat to 400°. Bake until pancakes puff up, about
15 minutes.
6. Remove tin from oven; invert
onto a flat work surface. Dust with confectioners’ sugar; serve
immediately.
Note: Recipe adapted from Kids, Winter 2005.
Ramen
Cabbage Salad [Diva-Annie]
Ramen Cabbage Salad (these
ingredients are estimates
as I don't have a real recipe)
1 bag shredded cabbage (or one head shredded)
small package slivered almonds toasted
1 pkg chicken ramen noodles
green onions sliced
handful sunflower seeds
1/2 cup veg oil
3 tbs white wine vinegar
1 tbs sugar
Make dressing with oil, sugar, vinegar, seasoning
packet from chicken ramen noodles and mix well.
Break up noodles into tiny pieces with back of spoon
and add to salad items, coat with dressing, mix well,
and be prepared to lick the bowl!! (ha, just kidding!)
Christmas Party Pumpkin Soup [Diva-Annie]
Pumpkin soup (serves 8)
1/4 cup onion chopped
2 TBS butter
1 tea curry powder
1 tbs flour
2 cans chix broth
1 can pumpkin
1 tea brown sugar
1/8 tea nutmeg
1/4 tea salt
1/8 tea pepper
1 cup lite cream
3 qt saucepan, cook onion in butter till limp. Stir
in curry and flour and cook till bubbly. Remove from
heat and wisk in broth. Add pumpkin, sugar, nutmeg,
salt and pepper. Cook and stir till simmer, stir in
cream and continue to heat. Don't boil!
Duck-free Arugula & Strawberry
Salad [Buffy]
[This started out as a recipe from
Emeril’s Delmonico in New Orleans, but it changed quite a bit once Buffy
started experimenting with it.]
Make the pecans first, next get the
produce ready and then mix the vinaigrette.
To assemble the salad, add 1 cup
sliced, rinsed Strawberries to the Vinaigrette.
Add 4 cups Arugula and toss.
Sprinkle with 4 oz crumbled Goat
Cheese and the Spicy Pecans.
[Buffy forgot the pecans at home and
it was still delicious.]
How to make the Spicy Pecans:
Line a baking sheet with parchment or
waxed paper.
Combine in medium heavy saucepan
2 cups water with 2 cups sugar and ¼ teaspoon cayenne pepper
Using wooden spoon, cook and stir
occasionally over medium high heat until mixture comes to a boil and becomes
slightly thick, approximately 5 minutes.
Add 2 cups of pecan pieces, cooking 5
more minutes and stirring often. Drain in colander over bowl, shaking off
excess syrup. In a medium pot, place enough vegetable oil to come up halfway,
then heat it to 360º F. Carefully and gradually add the drained pecans to the
oil, stirring until the nuts turn a deep mahogany color, about 4 to 5 minutes.
Transfer the pecans to the prepared baking sheet, stirring with a fork to
prevent clumping.
Combine these ingredients and
sprinkle over the pecans:
1/8 teaspoon cayenne
½ t salt
¼ teaspoon cinnamon
1 teaspoon sugar
Mix together for the Vinaigrette
1 ½ Tablespoons Balsamic vinegar
1 ½ Tablespoons White balsamic
vinegar
2 teaspoons light brown sugar
¼ teaspoon salt
1/8 teaspoon pepper
½ c olive oil
Amaretto
Bread Pudding
[Via Diva-Sugar, later made by Glinda]
1 loaf french bread- don’t go get any
expensive loaf at Central Mkt.!! Just
get the ones at the bread sections of the regular grocery stores!!!!!
1 Qt. half & half
2 Tbsp. Unsalted butter at room
temperature
3 eggs
1 ½ cups granulated sugar
2 Tbsp. Almond extract
¾ cup golden raisins
¾ cup sliced almonds
Preheat oven to 350 degrees. Tear bread into chunks & put in a 13 x 2
greased baking dish. Sprinkle raisins
& almonds over & gently mix with bread.
In a small bowl, beat together half
& half, eggs, sugar & almond extract.
Pour over bread mixture. Bake
for 50 minutes or until golden brown & not mushy to touch.
Remove & let cool.
Serves 8 – 10
Amaretto Sauce (I double this sauce recipe)
8 Tbsp. Unsalted butter at room temperature
1-cup confectioners sugar
1 egg, well beaten
4 Tbsp. Amaretto liqueur
In top of a double boiler over
simmering water, stir together butter & sugar. Stir constantly until sugar & butter are dissolved &
mixture is very hot.
Remove from heat. Whisk the egg well into the butter &
sugar mixture. Continue whisking until
sauce has come to room temperature.
Add the amaretto liqueur.
Pour over bread pudding & serve
immediately.
[It seems to me that when Sugar doubled the sauce recipe,
she probably upped the amount of Amaretto, too!]