July 23rd, 2006 by alice
Tags: Bean, Navy, Sisters, Soup
INGREDIENTS
- 1 (16 ounce)packagenavy beans
- 9cupswater
- 1 meatyham bone
- 1teaspoonsalt
- 6-10wholepeppercorns
- 3bay leaves
- 1mediumonion
DIRECTIONS
- Thoroughly wash beans in cold water& discard any stones or shrivelled beans.
- Place beans into a large, heavy pot with fresh water; bring to a boil& boil for 5 minutes.
- Remove from heat, cover& let stand for an hour.
- Add ham bone, salt, pepper& bay leaves to pot, cover& simmer for 3 hours.
- Remove bay leaves & ham bone and allow to cool enough to be able to handle.
- In the meantime, use a potato masher to mash the beans slightly, chop the onion& add to the pot.
- Cut the meat off the bone& add to the pot, adjust the seasonings& continue to simmer for another 30 minutes.
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July 23rd, 2006 by alice
Tags: Brussels, Gratin, Sproutsu
INGREDIENTS
- 1/4cupfine dry breadcrumbs
- 1tablespoon gratedparmesan cheese
- 2lbsfresh Brussels sprouts(or 3 10-ounce pkgs. frozen sprouts)
- 2tablespoonsbutter
- 2tablespoonsflour
- 1 1/2cupsmilk
- 4ouncesswiss cheese, shredded
- 1tablespoonwhite wine worcestershire sauce
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1/4teaspoonpaprika
DIRECTIONS
- Mix breadcrumbs with Parmesan in a small dish and set aside.
- Wash and trim fresh brussels sprouts; cut in half lengthwise.
- Boil fresh sprouts 11-12 minutes or until just tender.
- Drain fresh sprouts and place in a small buttered casserole dish.
- If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
- Melt butter in a small saucepan, over low heat.
- Add flour and stir until smooth.
- Add milk slowly, and cook, stirring, until thick and bubbly.
- Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
- Pour the sauce over the sprouts, and top with the breadcrumb mixture.
- Sprinkle paprika lightly and evenly over all.
- Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
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July 23rd, 2006 by alice
Tags: Cranberry, Dressing, Pecan, Rice, Wild
INGREDIENTS
- 1cupsugar
- 1cupwater
- 1 (12 ounce)packagefresh cranberries
- 4tablespoonsunsalted butter
- 1largeonion, finely chopped
- 2largecelery ribs, finely chopped
- 2cupswild rice, well rinsed
- 5cups homemadeturkey brothor canned chicken broth
- 1teaspoonsalt
- 1teaspoondried thyme
- 1/2teaspoonfresh ground pepper
- 1/2teaspoonsavory
- 1cup coarsely choppedpecans, toasted
DIRECTIONS
- Put water and sugar in medium saucepan over medium heat.
- Heat to simmer, stirring constantly, until sugar is dissolved.
- Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
- Do not overcook; you want the cranberries to stay relatively whole.
- Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
- Melt the butter in a large saucepan over medium heat.
- Add onion and celery and cook, stirring often, until softened, about 4 minutes.
- Add wild rice and cook, stirring, for 1 minute.
- Add stock, salt, thyme and pepper.
- Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
- Remove from heat and let stand, covered, for 15 minutes.
- Drain the wild rice of excess cooking liquid, if necessary.
- Add the wild rice mixture and the toasted pecans to the cranberries.
- Toss to mix well.
- Use as a turkey stuffing or bake separately.
- To bake separately, heat the oven to 350 degrees.
- Place in a buttered 13×9 inch baking dish.
- Bake, covered, until heated through, 30 to 40 minutes.
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July 23rd, 2006 by alice
Tags: Caramel, Gingerbread, Pumpkin, Sauce
INGREDIENTS
-
For the Gingerbread
- 2 1/4cupsflour
- 1/2cupsugar
- 2/3cupbutter
- 3/4cup coarsely choppedpecans
- 1teaspoonbaking soda
- 1 1/2teaspoonsginger
- 1/2teaspooncinnamon
- 1/4teaspoonsalt
- 1/4teaspooncloves
- 3/4cupbuttermilk
- 1/2cuplight molasses
- 1/2cuppumpkin puree(canned ok)
- 1egg
-
For the Sauce
- 1/2cupbutter
- 1 1/4cupslight brown sugar
- 2tablespoonslight corn syrup
- 1/2cupwhipping cream
-
For Optional Garnish
- vanilla ice cream (optional)
- toasted choppedpecans (optional)
DIRECTIONS
- Preheat oven to 350F.
- Mix together flour and sugar.
- Use a pastry blender to mix in butter until mixture resembles fine crumbs.
- In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
- Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
- Mix in buttermilk, molasses, pumpkin and egg.
- Pour batter on top of crust in the baking pan.
- Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
- To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
- Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
- Gradually add whipping cream and return to a boil.
- Remove from heat.
- To serve, spoon warm sauce over warm gingerbread.
- If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.
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July 23rd, 2006 by alice
Tags: Chicken, Cream, Enchiladas, Sour, Ultimate
INGREDIENTS
-
For The Sauce
- 1cupsour cream
- 1/2cupbutter(Melted)
- 1cancream of chicken soup
- 1/2cupchicken broth
- 1/2cupevaporated milk
- 1/2mediumonion, diced & sauteed
- salt, to taste
- pepper, to taste
- 2ounces of drainedgreen chilies (optional)
-
For The Filling
- 4cups thawed pre-cookedchickens, fajita meat
- 4cups gratedmonterey jack cheese, reserve 1/2 of the cheese for topping(You can use 2 Cups Monterey Jack and 2 Cups grated Jalapeño Cheddar mixed together)
- 1package10-inch flour tortillas
DIRECTIONS
- Mix sauce ingredients together in a bowl.
- In a separate bowl, mix your chicken and 2 cups of your cheese with enough of your sauce to make it moist.
- Spoon part of the mixture equally down the middle of a tortilla.
- Roll the tortilla and place it in a 13″x 9″ glass baking dish seam side down.
- Repeat with tortillas and mixture until the dish is full.
- Pour your remaining sauce mixture over the enchiladas and top with your remaining cheese.
- Bake this at 350º for approximately 30 minutes depending on your oven.
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