August 14th, 2010 by alice
Tags: Cheese, Cream, Heavy, Potates, Scalloped
INGREDIENTS
- 2lbsred potatoes, peeled
- 4tablespoonsbutter, no salt clarified
- 1cup gratedemmenthaler cheeseor gruyere
- 1 1/4cupswhipping cream, room temperature
- 1/2cupmilk, if needed, boiled and kept warm
- black pepper
DIRECTIONS
- First: Please read the introduction.
- Slice the potatoes into 1/8 inch slice.
- Place in bowl and cover with cold water.
- Let soak for at least an hour.
- Drain well and pat dry.
- Heat oven to 300°F.
- Using 1 T of the butter coat the bottom and sides of a 10 inch, 2″ deep casserole.
- Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
- Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
- Heat the cream, VERY GENTLY, until butter begins to appear.
- Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
- Bake for 1 1/2 hours until top is lightly browned.
- The cream should have absorbed into the potatoes, which should be tender, not mushy.
- Remove from oven and let sit for 10 minutes, loosely covered.
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July 17th, 2010 by alice
Tags: Cream, Parve, Whipping
INGREDIENTS
- 1/4cupsoy milk
- 1/2cupcanola oil, seperated
- 1teaspoonmaple syrup
- 1/2teaspoonvanilla extract
DIRECTIONS
- Pour soy milk and 1/4 c canola oil into a mixing bowl.
- Mix with an immersion blender.(If you don’t have an immersion blender, you can mix this in a blender.).
- Slowly add the rest of the oil as you continue to blend.
- You can drizzle in some more oil if you need to thicken it up.
- Blend in the maple syrup and vanilla extract.
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July 15th, 2010 by alice
Tags: Cream, Meatballs, Sauce
INGREDIENTS
-
Meatballs
- 1largeegg, beaten
- 1/4cupmilk
- 2tablespoonsketchup
- 2teaspoonsworcestershire sauce
- 3/4cupquick-cooking oats
- 1/4cup finely choppedonions
- 1/4cup mincedfresh parsley
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1 1/2lbslean ground beef
- 3tablespoonsall-purpose flour
-
Cream sauce
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/4teaspoondried thyme
- salt and pepper
- 2cupschicken broth
- 2/3cupheavy cream
- 2tablespoons mincedfresh parsley
DIRECTIONS
- In a bowl, combine the first nine ingredients.Add beef and mix well.Shape into 1 1/2 inch balls.
- Roll in flour, shaking off excess.Place 1 inch apart on greased 15×10x1 inch baking pans.
- Bake uncovered at 400F (205C) for 10 minutes.Turn meatballs; bake 12-15 minutes longer or until done.
- Meanwhile, for sauce, melt butter in asauce pan over medium heat.Stir in flour, thyme, salt and pepper until smooth. Cook for one minute or so.
- Gradually add broth and cream, bring to a boil, stiring occasionally.Cook and stir for 2 minutes or until thickened and bubbly.
- Drain meatballs on paper towels, transfer to a serving dish.Top with sauce, sprinkle with parsley.(when I made these at the party I put them in a crockpot to keep warm, that worked really well).
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May 29th, 2010 by alice
Tags: Chicken, Cream, Salad, Sour, Zingy
INGREDIENTS
- 3cupschicken breasts, cooked and diced(poached or baked, we prefer poached because it is moister)
- 1 1/2cups finely choppedcelery
- 1smallonion(finely minced, we prefer a sweeter onion, like Vidalia)
- 1 1/2tablespoonshorseradish, prepared(zing is proportionate to horseradish, so adjust at will)
- 1/2cupmayonnaise
- 1/2cupsour cream
- 1teaspoonmustard, spicy
- 1tablespoontarragon(dried, or fresh tarragon to taste)
- salt(to taste)
- pepper(to taste)
DIRECTIONS
- Mix together sour cream, mayonnaise, mustard and horseradish.
- Stir in chicken, celery, onion, tarragon, salt and pepper.
- Allow at least a few hours “meld” time in the refrigerator. It improves the flavor dramatically.* I’ve counted the minimum meld time as cook time *.
- Serve on greens or use for sandwiches. This zingy salad stands up particularly well to strong flavored breads, like dark pumpernickel.
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April 16th, 2010 by alice
Tags: Cream, Fat, Low, Mock, Topping, Whipped
INGREDIENTS
- 1 (12 ounce)canevaporated skim milk
- 2teaspoonsvanilla extract
- 4teaspoonshoney
DIRECTIONS
- Pour milk into a large metal or glass bowl.
- cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
- Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
- After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
- Cook’s note:I just put the milk in the metal bowl of my stand mixer & froze it.Then it was simple to whip it up.
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