| |
From: Roberta Banghart
<bobbi744@comcast.net>
Sent: Thursday, October 24, 2013 9:49 PM
Hello All,
I don't usually send recipe that I haven't tried but I want to try
this one, maybe over the holidays, and I thought is would be one
that
Hallie would especially like as it came from a mystery.
It is not a simple recipe, but actually has 4 parts and is rather
long.
I hope some of you like this kind of dessert.Bobbie
* Exported from MasterCook *
Chez Sophia's Torta Milano
Recipe By : Ellen Hart
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge Cake:
8 eggs -- separated
1 cup granulated sugar
2 1/2 tablespoons orange juice
2 teaspoons orange zest
1/2 teaspoon salt
1 1/2 cups flour
Simple Sugar Syrup:
1/4 cup water
1/2 cup granulated sugar
1/2 cup light rum
1/4 cup orange liqueur -- (Triple Sec or Cointreau)
Pastry Cream:
2 1/2 cups milk -- divided
1/2 cup granulated sugar
3 tablespoons cornstarch
1 pinch salt
6 egg yolks
1 teaspoon vanilla extract
1/2 cup finely diced dried apricots
1/2 cup heavy cream
Whipping Cream:
2 cups heavy whipping cream
1/2 cup granulated sugar
Sponge Cake: Cut a piece of parchment paper to fit the bottom of a
13x9
inch cake pan. Butter the pan, then place the parchment on top of
it. Butter the parchment. Preheat the oven to 325 F.
After separating eggs, beat egg whites until soft peaks form. Slowly
add 2 cups of sugar, beating until thick and shiny stiff peaks form
In a separate bowl, beat the egg yolks with 1/4 cup sugar until they
turn pale and the texture becomes ribbonlike. Add the orange juice,
zest and salt and beat well.
Using a rubber spatula, fold the egg yolk mixture into the egg
whites. Sift flour over the mixture and fold in.
Pour the batter into the pan. Bake until the top is golden and the
cake begins to pull away from the sides, about 30 minutes. Remove
the
cake and cool at least 20 minutes. Invert the cake onto the platter.
Choose a platter that's a good 2 inches wider than the cake. (A
silver platter is recommended of course.)Cool completely before
removing the parchment paper.
Simple Sugar Syrup: Place water and sugar in saucepan and bring to a
boil over Medium heat. Stir occasionally to dissolve the sugar. Boil
one minute. Remove from heat and cool.
Combine the sugar, water, rum and the orange liqueur.
Pastry Cream: Heat 1 1/2 cup of the milk in a saucepan over Medium
heat until bubbles form around the edges of the pan. In a bowl,
whisk
together the 1/2 cup sugar, the cornstarch, salt and the remaining 1
cup of cold milk until the cornstarch is all dissolved. Pour about
half the hot milk into the cold milk, whisking constantly until the
sugar is dissolved. Scrape the mixture in the bowl into the pan and
heat over Medium heat, stirring constantly until the mixture comes
to
a boil and gets thick, about 2-3 minutes.
Whip the egg yolks together in a bowl until mixed well. Slowly add a
bit (1/3 to 1/2 cup) of the milk mixture, beating the yolks
constantly. Then add the egg mixture slowly to the milk mixture in
the saucepan and return to the heat, stirring constantly until
thickened. Remove immediately and stir in vanilla. At this point it
is a good idea to strain the pastry cream. Then add the diced
apricots. Cool to room temperature covered with plastic wrap
directly
on the surface. This prevents a skin from forming on the top. Chill
Whipping Cream: Whip the cream and sugar before assembly.
Assembly: With a long, preferably serrated knife, cut the cake
horizontally into three even layers. Brush the bottom layer with
about 1 third of the syrup. Spread one-third of the pastry cream
over
the top. Next spread about 1 cup of the sweetened whipped cream. Top
with the middle layer of the cake. Repeat, one third of the sugar
syrup one-third of the pastry cream and one cup of whipped cream.
The
final layer goes on next. Top with the rest of the syrup and pastry
cream and all but 1/2 cup whipped cream. At this point the cake
needs to be refrigerated for 2 hours or up to a day.
To serve, pipe the 1/2 cup reserved whipped cream decoratively
around
the top. Serve with fresh blueberries, strawberries, apricots,
raspberries or whatever fresh fruit is available. Arrange the fruit
decoratively around the sides.
Serves 12 or eight pigs
Source: "Death on a Silver Platter"
S(Formatted by): "bobbi744@comcast.net"
Copyright: "(c 2003 Random House"
NOTES : This is a spectacular cake! It's fun to make and well worth
the effort.
- - - - - - - - - - - - - - - - - - -
From: hderhut@charter.net
Sent: Wednesday, October 23, 2013 10:04 AM
I also normally make my chili in large batches. Like you I also like
my
chili straight up. I usually have it with Cornbread and topped with
Sweet onions and a scoop of sour cream. When I make a batch I eat
some
right away and pour the extra into 2" deep metal pans and put them
in
the freezer until almost hard. I then cut it into one serving blocks
and
transfer it to individual freezer bags. I do the same thing with my
beef
stew. I always leave it in the refrigerator for at least a day
before
going the freezer route. I sometimes use ground meat,but old fashion
chili always uses cubes and never beans. I make different styles for
different uses. With beans and ground meat to go over rice,pasta or
mashed potatoes. All ground meat to go on Hot dogs and Hamburgers.
Cubes
for eating straight up.
On Wed, Oct 23, 2013 at 8:59 AM, Art Guyer wrote:
David:
I never met a chili I didn’t like! I make chili in a large,
18-quart
Nesco Cooker. I start it in a large Dutch Oven and then transfer it
to
the Nesco. That makes us 2 meals up front and two or three large
containers for the freezer.
My problem is that “heat” tolerance is pretty low at this house (my
wife
and granddaughter) except for my grandson and me. Others are sort
of in
the middle. So, I have to make it pretty mild and then add
spiciness at
the table. Most of our family like to eat chili on pasta, but I
like it
straight up, hot and topped with fresh onions.
I also use corn muffin mix (Jiffy, usually) to thicken the chili. I
get
those small boxes and keep them handy. I seldom make chili with
beef
cubes, but I would like to try this recipe. And I seldom add water
but
I use beer and broth for the liquids.
There is no chili in the freezer right now and it is about time to
make
some. My jalapenos need picked also. Maybe next week!
Art
We all have Chili recipes,but this one looked interesting so I tried
it.
It probably seems like I do a lot of cooking. Well being retired and
living alone you have to have hobbies and cooking and eating are two
of
mine.
This recipe came from the TV program American Test Kitchen. It has
really good flavor and I will put it on my go to list.
* Exported from MasterCook *
Chili con Carne
Recipe By :
Serving Size : 6 to 8
Categories : Chili,Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 (14.5-ounce) can diced tomatoes
2 teaspoons minced chipotle chilies in adobo sauce
4 slices bacon, chopped fine
1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, trimmed and cut
into 1-inch pieces
Salt and pepper
1 onion, chopped fine
1 jalapeño chile, seeded and chopped fine
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves, minced
4 cups water
1 tablespoon brown sugar
2 tablespoons yellow corn muffin mix
Process tomatoes and chipotle in food processor until smooth. Cook
bacon in Dutch oven over medium heat until crisp, about 8 minutes.
Transfer
bacon to paper towel-lined plate and reserve 3 tablespoons bacon
fat.
Pat beef dry with paper towels and season with salt and pepper. Heat
1
tablespoon reserved bacon fat in empty Dutch oven over medium-high
heat
until just smoking. Brown half of beef, about 8 minutes. Transfer to
bowl
and repeat with additional tablespoon bacon fat and remaining beef.
Add remaining bacon fat, onion, and jalapeño to empty Dutch oven and
cook
until softened, about 5 minutes. Stir in chili powder, cumin,
oregano, and
garlic and cook until fragrant, about 30 seconds. Stir in water,
pureed
tomato mixture, bacon, browned beef, and sugar and bring to boil.
Reduce
heat to low and simmer, covered, for 1 hour. Skim fat and continue
to simmer
uncovered until meat is tender, 30 to 45 minutes.
Ladle 1 cup chili liquid into medium bowl and stir in muffin mix;
cover with
plastic wrap. Microwave until mixture is thickened, about 1 minute.
Slowly
whisk mixture into chili and simmer until chili is slightly
thickened, 5 to
10 minutes. Season with salt and pepper. Serve. (Chili can be
refrigerated
for up to 3 days.)
Dave's Note:
I would never thought of using corn muffin mix for the thickening
agent,but it adds just a touch of corn flavor.
David in Carolina.
PS. Don't substitute ground beef. It won't taste the same.
From: hderhut@charter.net
Sent: Tuesday, October 22, 2013 10:18 AM
I don't remember where this recipe came from it was not
formatted,but
was in my to try file. My son and grand kids were down to visit and
I
needed something different for supper. Served this with a side salad
and
crusty bread. It was a hit so thought I'd pass it along.
* Exported from MasterCook *
French Onion-Beef-Noodle Bake
Recipe By :
Serving Size : 6 to 8
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
5 cups uncooked wide egg noodles (8 oz)
3 tablespoons butter or margarine
2 lb boneless beef sirloin steak, cut into 1-inch cubes
4 cups onions, thinly sliced
2 cups sliced fresh mushrooms
3 cups beef broth
1/4 cup all-purpose flour
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon pepper
2 cups seasoned croutons (4 oz)
2 cups shredded Swiss cheese (8 oz)
Heat oven to 350°F. Cook and drain noodles as directed on package.
Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat.
Add
beef, onions and mushrooms; cook about 20 minutes, stirring
frequently, until
beef is browned on all sides, onions are soft and mushrooms are
browned.
Spread noodles in bottom of ungreased 13x9-inch (3-quart) glass
baking
dish. Spoon beef mixture over noodles.
In same Dutch oven, heat 2 1/2 cups of the broth to boiling over
medium-high
heat. In small bowl, mix remaining 1/2 cup broth and the flour until
smooth. Stir
flour mixture into boiling broth. Cook, stirring constantly, until
bubbly and thickened.
Stir in rosemary, salt and pepper. Pour over beef mixture; stir
until well blended. Sprinkle
with croutons, then cheese.
Bake 25 to 35 minutes or until bubbly around edges and cheese is
melted.
- - - - - - - - - - - - - - - - - - - -
From: hderhut@charter.net
Sent: Tuesday, October 22, 2013 10:18 AM
Yes that's right. This cake depends on everything being light and
airy.
I live in a realatively small town (35,000) so had to order most of
the
candied fruit. I will let you know how mine turns out. The Good
Housekeeping Cook book is the 1947 edition.
On Sun, Oct 20, 2013 at 1:00 PM, Art Guyer wrote:
I love the recipe and the story. My Mom and Dad used to do this
too,
but I no longer have the recipes. I really would like to try this
sometime soon. Let us know how yours turns out if you make it.
By the way, the phrase: ” Sift mixing flour remeasure.” Does it
mean
to sift the mixing flour and then measure again to assure the amount
is
correct?
Thanks for all of your recipes……..
Art
I know. Not the dreaded Christmas fruit cake.
My Mom and Dad used to make this every year about 6 weeks before
Thanksgiving. It is the only fruit cake that I have ever eaten that
was
actually good. In Mom's cook book it is called a wedding cake and
shows
ingredients for both an 3 pound and a 5 pound version. I believe she
made the larger and baked it in an Angel Food cake Pan. I'm going to
attempt one this year,but the smaller size and a loaf pan. Mom put
it in
a sealed cake tin and put it in a cool place to ripen. Every 2 weeks
she
would open it and add more Brandy to the wrapping cloth. They would
serve half for Thanksgiving and keep the rest,in the sealed tin, for
Christmas.
The main difference between it and other recipes is that it is all
fruit
and nuts with only enough cake to hold it together. It is extremely
rich,but the egg whites keep it from being soggy.
* Exported from MasterCook *
Mom's Fruit Cake
Recipe By :From 1947 Good Housekeeping Cookbook
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 cup Dark Raisins
1 cup Golden Raisins
1 cup Currants
3 ounces candied Lemon Peel
5 ounces candied Orange Peel
8 ounces candied cherries
8 ounces candied pineapple
8 ounces citron
1 cup chopped pecans
1 cup chopped almonds
1/3 cup flour for dredging
1 1/3 cup flour for mixing
1/4 teaspoon soda
1 teaspoon cinnimon
1 teaspoon allspice
1/4 teaspoon mace
1/4 teaspoon nutmeg
2/3 cup butter
1/3 cup light brown sugar lightly packed
4 eggs separated
1/3 cup molasses
3 tablespoons fruit juice
3 tablespoon brandy
1/3 cup Strawberry preserves
Extra Brandy for basting
Prepare fruits and nuts.Everything should be chopped except for the
raisins,currents and the citron should be thinnly sliced. Dredge in
flour.Sift mixing flour remeasure. Add soda and spices and sift
again.
Cream butter,add sugar and cream together until light and fuffly.
Add
well beaten egg yolks,beat well. Add molasses,fruit juice,brandy and
strawberries.Blend well. Add fruits and nuts.
Fold in dry ingredients,about 1/3 at a time. Beat egg whites untill
light and fluffy and fold into batter.
Pour into greased and floured pan.
Bake in slow onen 250 degrees for 1 to 1/12 hours until toothpick
comes
out clean.
While still warm, use fork to poke holes in top and baste with
brandy.
After cake has absorbed as much brandy as it will hold,wrap cooled
cake
in clean cloth and put in tin and add brandy to cloth.
Seal tin and store for three to four weeks before eating. Every 2
weeks add more Brandy to wrapping cloth and reseal.
- - - - - - - - - - - - - - - - - - - -
David in Carolina
From: hderhut@charter.net
I saw this on Internet and thought I'd try it. It was supprisingly
good.
I made a few changes to the original recipe.
I used my regular biscuit recipe instead of the mix and added some
cooked onions and peppers with fresh tomatoes and black olives.
* Exported from MasterCook *
4-Ingredient Pizza Bake
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
2 pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with
cooking spray.
In medium bowl, stir Bisquick mix and water until soft dough forms.
Drop half of
dough by spoonfuls evenly in bottom of baking dish (dough will not
completely
cover bottom of dish).
Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the
pepperoni slices
evenly over sauce. Top with 1 cup of the cheese. Repeat layers with
remaining
dough, pizza sauce, pepperoni and cheese.
Bake 20 to 25 minutes or until golden brown. Cut into squares to
serve.
- - - - - - - - - - - - - - - - - - - -
From: Art Guyer <aguyer42@myactv.net>
Sent: Thursday, October 17, 2013 8:38 PM
* Exported from MasterCook *
Bananas Foster Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 tablespoons butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flax seed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Cooking spray
1/3 cup powdered sugar
This adult interpretation switches all of the sugar to brown sugar
and cooks the mashed bananas with butter and cognac or dark rum. And
it's topped with a slightly boozy glaze.
1. Preheat oven to 350F.
2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3
tablespoons cognac in a nonstick skillet. Cook over medium heat
until mixture begins to bubble. Remove from heat; cool. Place banana
mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar,
and eggs. Beat with a mixer at medium speed.
3. Weigh or lightly spoon flour into dry measuring cups; level with
a knife. Combine flour and next 5 ingredients (through allspice) in
a small bowl. Add flour mixture to banana mixture; beat just until
blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking
spray. Bake at 350F for 1 hour or until a wooden pick inserted in
center comes out clean. Remove from oven; cool 10 minutes in pan on
a wire rack. Remove bread from pan; place on wire rack.
4. Combine remaining 1 tablespoon melted butter, remaining 1
tablespoon cognac, and powdered sugar; stir until well blended.
Drizzle over the warm bread.
Yield: 16 servings (serving size: 1 slice)
Maureen Callahan, Cooking Light
October 2010
Contributed to the FareShare Group by Art; October 2013
www.fareshare.net
- - - - - - - - - - - - - - - - - -
From: Roberta Banghart <bobbi744@comcast.net>
Sent: Tuesday, October 15, 2013 12:37 PM
I have to take cookies to a salad lunch and wanted to find something
that was a little different that I could make quite quickly.
These definitely fit the bill. Easy to make and bake and they taste
delicious! I thought the addition of peanut butter made them great.
Bobbie
* Exported from MasterCook *
Oat-Rageous Chocolate Chip Cookies
Recipe By : Jayme Noble, Kalamazoo, MI
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/2 cup smooth peanut butter
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup flour
1/2 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces semisweet chocolate chips
Cream the butter, peanut butter and sugars; beat in the egg and
vanilla. Combine the flour, oats, soda and salt. Add to the creamed
mixture and mix well. Stir in the chips. Drop by rounded
teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for
10-12 minutes or until lightly browned.
Makes 3-4 dozen
Source: "Best of Country Cooking, 1999"
Copyright: "Reiman Publications, 1999"
Yield: "3 dozen"
NOTES : My aunt gave me this recipe and my family thinks these
cookies are delicious. We enjoy all different kinds of cookies -
this recipe combines three of our favorites.
Bobbie's Note: These were very good and easy to make too! I made
them to take to our Spring Salad Lunch at church 2013.
- - - - - - - - - - - - - - - - - - -
From: hderhut@charter.net
Sent: Tuesday, October 08, 2013 12:42 AM
Hi
I found this on Internet and tried it.
I made some changes. I made some home made chicken gravey and made
my
normal biscuits. I also added some diced potatoes and chicken
seasoning.
* Exported from MasterCook *
Slow Cooker Upside-Down Chicken Pot Pie
Recipe By :
Serving Size : 8
Categories : Chicken,Slow Cooker,
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (12 oz) frozen mixed vegetables
Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay
leaf, pepper and gravy. Place celery on gravy.
Cover and cook on Low heat setting 8 to 10 hours.
About 30 minutes before serving, make and bake 8 biscuits using
Bisquick mix and milk as directed on package.
Meanwhile, gently stir frozen vegetables into chicken mixture.
Increase heat setting to High. Cover and cook 15 minutes. Remove bay
leaf.
For each serving, split biscuit and place in soup bowl or tart pan.
Spoon about 3/4 cup chicken mixture on top of biscuit.
Note: In a rush, enjoy this as a hearty stew without the biscuits.
Stir 1/4 cup white wine into the chicken mixture, and bake frozen
puff
pastry shells in place of the biscuits for an elegant twist.
- - - - - - - - - - - - - - - - -
David in Carolina
From: hderhut@charter.net
I like Mack and Cheese,but my waistline not so much. I'm always
looking
for lower calorie versions. This recipe is lower calorie and
different
from the old stand by.
* Exported from MasterCook *
Three-Cheese Macaroni
Recipe By :
Serving Size : 6
Categories : Pasta,
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------- ------------------
For the Sauce:
2 tbs light butter
2 tbs all-purpose flour
1 1/2 cups skim milk
1 bay leaf
1/8 onion, cut in a wedge
2 cloves
1/4 cup shredded reduced-fat Swiss cheese
1/4 cup shredded cheddar cheese
1/4 tsp salt
1 pinch cayenne
8 ounces whole-wheat elbow pasta, dry (see Note)
6 slices turkey bacon, cooked and chopped
1 slice whole-wheat bread, processed into crumbs
2 tbs grated Parmesan cheese
1. Preheat the oven to 375° F. Prepare a 9" x 13"
casserole dish with nonstick cooking spray.
2. Place the butter in a medium saucepan, melt
over medium-low heat, and cook until foaming.
Add the flour and stir well with a wooden
spoon for 1 to 2 minutes. Slowly pour in the
milk, whisking to incorporate.
3. Attach the bay leaf to the onion wedge using
the cloves. Drop the studded onion into the
milk mixture with the clove/bay leaf side down.
Cook, stirring occasionally, until the mixture
thickens, about 15 minutes.
4. Meanwhile, cook the pasta according to
package directions, but don’t salt the cooking
water.
5. Remove the studded onion from the sauce
and discard. Add the Swiss and cheddar
cheeses. Stir to combine and heat the sauce
until the cheese is just melted. Season with salt
and cayenne.
6. In a large mixing bowl, combine the sauce,
bacon, and cooked macaroni; toss to coat.
Combine the breadcrumbs and Parmesan in a
small bowl.
7. Pour the pasta mixture into the prepared
baking dish and top with the breadcrumbs and
Parmesan. Bake uncovered until bubbly and
golden, about 15 minutes.
Note: You can swap half the pasta for 3 cups of
blanched broccoli or cauliflower
- - - - - - - - - - - - - - - - - - -
From: Art Guyer <aguyer42@myactv.net>
Sent: Wednesday, October 02, 2013 3:42 PM
Here is a recipe that was great. Our daughter made this for our
Hagerstown
Parkinson's Support Group Picnic on the 28th of September:
* Exported from MasterCook *
Vegetable Pizza
Recipe By : AllRecipes.com
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup packaged fresh broccoli slaw mix
1 cup chopped tomatoes
1/2 cup chopped yellow peppers
1 cup shredded Cheddar cheese
Preheat oven to 375F (190 degrees C).
Roll out the crescent roll dough onto a 9x13" inch baking sheet, and
pinch
together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. When finished,
remove crust
from oven and let cool 15 minutes without removing it from the
baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry
Ranch
dressing mix. Spread the mixture over the cooled crust. Arrange
broccoli
slaw, tomato, green bell pepper, cauliflower, shredded carrots, and
Cheddar
cheese over the cream cheese layer. Chill at least for one hour,
slice and
serve.
Note: Candice made this for our Parkinson's Group picnic on
September 28,
2013. It was a great success. Other finely chopped in-season
vegetables
may be added or substituted.
Contributed to the FareShare Group by Art; October 2013
www.fareshare.net
- - - - - - - - - - - - - - - - - -
From: JennieBartlett@aol.com
Sent: Wednesday, October 02, 2013 1:02 PM
Well, here I am again, sort of back from being lost in the crowds.
We
were invited to a family birthday party a couple of weeks ago. It
was to be a
burger, hot dog event. Knowing that several of those attending are
vegetarian, I offered to bring the mushroom burgers. I may have
posted this
recipe before, but it really is worth being revisited. The burgers
were a hit
and most of the people eating them asked if I was sure they weren't
regular
hamburgers.
Jennie
* Exported from MasterCook *
Mushroom Burgers
Recipe By :
Serving Size : Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 teaspoon herb salt
1/2 teaspoon Worcestershire sauce
2 cups mushrooms -- chopped
2 scallions -- trimmed and chopped
1 cup fresh bread crumbs
1 1/2 cups mild cheddar cheese -- grated
4 tablespoons butter
Beat together eggs, herb salt, Worcestershire sauce in a large bowl.
Mix in mushrooms, finely chopped scallions, bread crumbs and cheese.
Shape into 8 1/2" thick patties
Heat 2 tablespoons butter in a skillet over medium heat. Fry patties
in
one or two batches until crisp and brown, about 3 minutes per side.
NOTE: I made these the night before because of time constraints and
distance to travel. Not a good idea. They were okay, but would have
been much
better if they had been freshly made - the mushrooms yielded all
their
juices and made a mess. Should have happened in the pan.
---------------------------------
From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, October 01, 2013 3:01 PM
Here is a recipe that sound great; two of my favorites rolled into
one:
* Exported from MasterCook *
BBQ Pork Mac and Cheese
Recipe By : National Pork Board
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2-3 pounds pork shoulder, cut into 3 pieces*
1 (18-oz) bottle barbecue sauce, (any variety or preference)
12 ounces elbow macaroni, or another small pasta
1 tablespoon olive oil
1/2 red onion, finely chopped
3/4 cups half and half
1 1/2 cups Fontina cheese, shredded (Can substitute white cheddar)
Kosher salt and black pepper
*You can also use your favorite pre-packaged pulled pork in lieu of
making
it in the slow cooker. Prepare the pork to the package directions,
and place
on top of macaroni and cheese once cooked.
Take amazing to the next level with Barbecue Pork Mac n' Cheese.
Creamy
fontina cheese and slow-cooked pulled pork will make this dish your
new
favorite comfort food.
Place the pieces of pork shoulder and BBQ sauce into the slow
cooker. Cover
and place on low heat for 8 hours.
After 8 hours, using two forks, shred the pork while it's still in
the slow
cooker. Once shredded, let it rest in the slow cooker with the
remaining BBQ
sauce.
Bring a large pot of heavily salted water to a boil over high heat.
Add the
pasta and cook according to package directions. Reserve 1/2 cup of
the pasta
cooking water and drain the pasta.
Return the pot to the stove over low heat and add the olive oil.
Once the
oil is warm, add the onion, season with salt and cook until golden
brown,
about 5-7 minutes. Stir in the half and half. When the mixture just
begins
to simmer, add the cheese and whisk until smooth.
Once the cheese has melted, add the pasta and stir to coat. If the
macaroni
and cheese seems thick, add a few tablespoons of the reserved pasta
water
and stir to combine. Taste and season with additional salt as
needed.
Evenly distribute the pasta to 6 serving bowls and add a serving of
the
shredded BBQ pulled pork on top of the pasta and serve. Reserve the
additional pulled pork for leftovers.
Source: National Pork Board
Active Time: 10 Minutes
Total Time: 8 Hours 20 Minutes
Serves 6
Contributed to the FareShare Group by Art; 2013
www.fareshare.net
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