December 1st, 2006 by alice
Tags: Carrots, Dilled
INGREDIENTS
- 3/4cupchicken broth
- 1lbcarrots, cut into 2 x 1/4 inch strips
- 1cup slicedcelery(1/2 inch thick)
- 2tablespoons slicedgreen onions
- 2tablespoonssugar
- 3/4teaspoondried dill weed
- 1 (8 ounce)cansliced water chestnuts, drained
- 1tablespoon choppedfresh parsley or1 teaspoondried parsley flakes
DIRECTIONS
- Bring broth to a boil in large saucepan.
- Add remaining ingredients except parsley.
- Cover; reduce heat to medium.
- Cook 10 to 15 minutes or until carrots are crisp-tender, stirring occasionally.
- Drain.
- Sprinkle with parsley.
Posted in Recipes | No Comments »
December 1st, 2006 by alice
Tags: Dairy, Kosher, Pie, Pumpkin
INGREDIENTS
- 1 single9 inch pie shell
- 3eggs
- 1egg yolk
- 1/2cupwhite sugar
- 1/2cup packedbrown sugar
- 1teaspoonsalt
- 1/2teaspoonground cinnamon
- 1/2teaspoonground nutmeg
- 1/2teaspoonground ginger
- 1/4teaspoonground cloves
- 1 1/2cupsmilk
- 1/2cupheavy whipping cream
- 2cupspumpkin puree
DIRECTIONS
- Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, egg yolk, white sugar and brown sugar.
- Add salt, cinnamon, nutmeg, ginger and cloves.
- Gradually stir in milk and cream.
- Stir in pumpkin.
- Pour filling into pie shell.
- Bake for ten minutes in preheated oven.
- Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set Pumpkin Puree:Cut the pumpkin into large chunks and place on an oiled baking sheet.
- Cover with foil and bake in a 350°F oven for one hour or until fork tender.
- Allow pumpkin to cool, then remove the skin and puree in a food processor.
- Use the puree in your holiday baking.
- Unused puree can be frozen in airtight containers for one month.
Posted in Recipes | No Comments »
December 1st, 2006 by alice
Tags: Meatballs, Mexican
INGREDIENTS
- 1lbground beef
- 1envelope taco belltaco seasoning mix(or taco seasoning mix of your choice)
- 1egg, beaten
- 1/2cup plainfresh breadcrumbs
- 1/4cupparmesan cheese
- 2tablespoonspeanut oil
- salt and pepper
- 1 (16 ounce)jarsalsa, mild or hot
- 1 (14 1/2 ounce)cantomato sauce
- extraparmesan cheese, as a garnish (optional)
DIRECTIONS
- Combine ground beef, 1/2 of the taco seasoning package, 1/2 cup salsa, bread crumbs, cheese, egg and salt/pepper to taste.
- Shape mixture into 1 1/2 inch balls and brown in large skillet in the peanut oil.
- Drain meatballs on paper towels.
- In a 2 quart sauce pan, add the tomato sauce, remaining salsa, taco seasoning and meatballs.
- Simmer for 30 minutes.
Posted in Recipes | No Comments »
December 1st, 2006 by alice
Tags: Aunt, Cookies, Neldas, Sugar
INGREDIENTS
- 2cups siftedall-purpose flour
- 1teaspooncream of tartar
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 3/4cupgranulated sugar
- 1/2cupvegetable oil
- 2eggs
- 1teaspoonvanilla
DIRECTIONS
- Measure 3/4 cup sugar into a large bowl.
- Add oil and stir until well blended.
- Break eggs into small bowl and beat well with egg beater.
- Stir, with vanilla flavoring, into shortening mixture.
- Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl.
- Gradually add flour mixture to shortening mixture, beating with a spoon after each addition.
- Chill bowl of cookie dough overnight, or until dough can be easily handled.
- Drop dough by FULL teaspoonsful onto greased cookie sheets.
- Sprinkle with granulated sugar (Omit sugar if cookies will be frosted).
- Flatten slightly with the bottom of a glass.
- Bake in 350 degree F oven 10-12 minutes or until done.
- Remove from oven and with broad spatula and slide at once onto rack to cool.
- NOTE: For cut-out cookies, roll to 1/8” thickness on lightly-floured board.
- Cookies will be harder than the drop cookies–use flour sparingly.
- This dough may also be rolled, chilled, and sliced like refrigerator cookies.
Posted in Recipes | No Comments »
December 1st, 2006 by alice
Tags: Caviar, Potatoes
INGREDIENTS
- 28smallred potatoes(about 3/4 pound)
- 1/2cupmilk
- 1tablespoonbutter
- 1/4cupcreme fraiche
- salt & freshly ground black pepper
- 1tablespoonfresh chives, plus more for garnish
- 2tablespoons meltedbutter
- 3ouncesred caviar(about 1/4 tsp per potato)
DIRECTIONS
- In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
- When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4″ thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
- Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
- Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
- Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.
Posted in Recipes | No Comments »
