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Here it is. Our latest collection of favorites. And along with them, our thanks to all who helped contribute to this issue. The list would be too long if we named everyone, but you know who you are!
PIZZA CASSEROLE
2 lbs. ground beef
1 large onion
1 lb. noodles
1 jar pizza sauce
1 can cheddar cheese soup
Brown beef and onion together. Drain. Prepare noodles per package directions. Drain. Stir noodles, sauce and soup into meat mixture. Place in a greased 9" x 13" dish. Bake uncovered 350° 1 hour. Top with shredded cheese during the last 10 minutes of baking time.
CHOCOLATE MINT CHEESECAKE CUPS
¾ cup light process cream
cheese
½ cup sugar
½ cup 1% low fat cottage
cheese
2 tbsps. all purpose flour
3 tbsps. unsweetened cocoa
3 tbsps. creame de menthe
½ tsp. vanilla extract
1/8 tsp. salt
1 egg
1 tbsp. semi sweet chocolate mini
morsels
Place first 9 ingredients in container of an electric blender, cover and process until smooth.
Spoon batter evenly into 24 paper lined miniature muffin pans. Top each with 4 to 5 chocolate mini morsels. Bake at 300° for 18 minutes. Let cool in pans on a wire rack. Cover and chill at least 2 hours.
BROWN SUGAR UPSIDE-DOWN BREAD PUDDING
½ cup brown sugar
1 tbsp. softened butter
3 slices firm white bread
½ cup raisins
3 large eggs
2 cups milk
1 tsp. vanilla
¼ tsp. maple flavoring (optional)
Preheat oven to 350°. Sprinkle sugar into a 1½ quart dish. Butter both sides of bread slices. Cut into cubes. Place bread cubes in dish. Top with raisins. Combine remaining ingredients and pour into dish. Bake 1 hour. Let stand 10 minutes before inverting onto serving dish.
For a lower fat version, use margarine, egg substitute and skim milk.
FIRST WATCH SUMMER SALSA
First Watch Restaurant, Naples,
FL
1 tsp. celery seed
1 tsp. salt
1 tsp. dry mustard
1/3 heaping cup sugar
½ cup vinegar
1 cup oil
Combine dry ingredients. Add vinegar. Whisk in oil using a slow, steady stream until combined.
2-3 medium tomatoes
3 celery stalks
1 medium yellow summer squash
1 medium zucchini
1 medium onion
Chop vegetables and combine with dressing. Refrigerate overnight to combine flavors. Serve over avocado slices.
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Paula Peiffer and Clark Weber of The Gallery Restaurant shared these two ideas with us during our July Ar-Jay visit...
SEAFOOD ACUARIO
3 tbsps. unsalted butter
1 tbsp. minced shallots
1 tbsp. minced garlic
¼ cup dry white wine
¼ cup brandy
6 large shrimp
6 sea scallops
¼ cup chopped cilantro
Melt butter in sauté pan. Add shallots, garlic, seafood and white wine. Cook until shrimp begins to curl and becomes opaque. Turn seafood and add cilantro. Simmer for a minute or so. Add brandy that has been decanted from bottle to smaller container. Flame with gas jets from burner or lighter. Remove from heat and stir until flame burns out.
Many kinds of seafood can be substituted for shrimp and scallops. Also, chicken would be a good substitute. This recipe makes a wonderful sauce for pasta, as well as a good dip for bread!
TROPICAL FRUIT SOUP
2 cups chopped mango
2 cups chopped honeydew
2 cups chopped cantaloupe
2 cups chopped pineapple
1 cup cream
½ cup sour cream or plain
yogurt
2 tbsps. allspice, cinnamon, nutmeg
or clove
1 cup pineapple juice, orange juice,
peach nectar, apricot nectar, or any fruit juice you like
¼ cup lime juice, lemon
juice, or Rose's lime juice
¼ cup rum, tequila, cointreau,
Grand Marnier, or triple sec
Blend all fruit in food processor until smooth. Add remaining ingredients to processor and blend. Chill, preferably for several hours to allow all the flavors to heighten and meld. Serve as soup or dessert with fresh mint, ice cream, or sour cream garnish.
SUMMERTIME CUCUMBER SALAD
Combine 2 sliced cucumbers with 1 green pepper, cut into strips. Add 2 chopped tomatoes, desired amount of chopped green onion and 1 drained jar of salad olives.
Just before serving, combine a small amount of olive oil with about a half cup of mayonnaise. Toss with vegetables and serve.
COCONUT BREAD
2 cups sugar
1 cup oil
4 eggs
1 cup buttermilk
2 tsps. coconut extract
3 cups flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup coconut
1 cup nuts
Combine the first 5 ingredients. Stir in dry ingredients. Add coconut and nuts. Place in a greased & floured loaf pan. Bake 350° 45-60 minutes.
JIM ZABEL'S "DON'T BLAME ME IF IT DOESN'T WORK" SURE-FIRE CATFISH BAIT
2 eggs
2 tbsps. canned pumpkin
1 over ripe banana
1 tsp. vanilla
1 small jar wheat germ
Combine and refrigerate overnight.
To use, roll into balls; or work bait into cotton balls or sponge to make it easier to keep on hook. You may also use a treble hook with a small cup attached to it.
CHERRY KUCHEN
1 loaf frozen bread dough
1-2 cans cherry pie filling
½ cup sugar
1 heaping tbsp. flour
1 cup milk
2 tbsps. margarine
Thaw bread dough and let rise until doubled. Press dough into a greased 9" x 13" dish (work dough until it stays in place). Spread pie filling evenly over dough. Let rise. Bake 350° 35-40 minutes until nicely browned. Combine the remaining ingredients in a saucepan. Cook and stir until thickened. Pour over filling.
To Control Apple Maggots
1 part molasses
9 parts water
1 tsp. yeast
Mix ingredients together in a jug. Cover and allow to ferment 48 hours. Uncover and hang in tree.
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ITALIAN MEATBALLS
4-5¾" slices Italian bread
½ cup water
2 beaten eggs
½ cup fine bread crumbs
½ cup finely chopped Bermuda
onion
½ cup grated romano and/or
parmesan cheese
2 tbsps. snipped parsley
¼ tsp. garlic salt
3 tbsps. water
½ tsp. seasoned salt
¼ tsp. pepper
½ lb. lean ground pork
1 lb. ground beef
2 tsps. olive oil
1 tbsp. cooking oil
8 cups spaghetti sauce
Soak bread in the half cup of water for several minutes. Finely chop the bread to equal 1¼ cups Blend the eggs, bread, and next 8 ingredients. Blend in the meat. Mix well. Work in the olive oil.
With wet hands, roll 3 tablespoons of mixture at a time into balls. Brown half of the meatballs in cooking oil. Remove and brown remaining half. Add spaghetti sauce, cover and simmer 1 hour.
RHUBARB UPSIDE-DOWN CAKE
3 cups rhubarb
10 marshmallows
¾ cup sugar
½ cup shortening
1 cup sugar
2 eggs
1 ¾ cup flour
3 tsps. baking powder
¼ tsp. salt
½ cup milk
Arrange the first three ingredients in a 10" skillet. In a separate bowl, cream the shortening, 1 cup of sugar and eggs; one at a time. Add the remaining ingredients. Spread over rhubarb in the skillet. Bake 350° for 40 minutes. Serve with whipped cream.
SPICY CHICKEN SALAD
2 cups cooked, diced chicken
½ cup diced celery
½ cup mayonnaise
1 cup cooked, diced ham
3 tbsps. minced onion
½ cup COOKIES TACO SAUCE
Combine all ingredients and chill at least 2 hours. Serve on lettuce leaves.
ANTIQUITY ROSE RASPBERRY DESSERT
2¾ cups crushed graham cracker
crumbs
½ cup + 2 tbsps. melted
butter
3 tbsps. powdered sugar
Combined and press into a 9" x 13" dish. Bake 10 minutes at 325-350°. Cool completely.
1 cup powdered sugar
8 ozs. softened cream cheese
8 ozs. whipped topping
Combine and spread over cooled crust. Chill.
6 ozs. raspberry gelatin
2 cups hot water
2 (10 oz.) pkgs. frozen raspberries
Combine gelatin and water. Cool. Fold in raspberries. Allow gelatin to set somewhat, then spoon over topping. Chill overnight. To serve, cut into squares and top with whipped cream, it desired.
LINDA & DEB'S AWESOME FRESH BLACKBERRY PIE
1½ cups flour
2 tbsps. sugar
½ tsp. salt
½ cup vegetable oil
2 tbsps. milk
Combine and press into a 10" pie plate. Bake 25-30 minutes at 325°. Cool.
1 cup sugar
3½ tbsps. cornstarch
2 tbsps. light corn syrup
dash salt
1 cup water
½ tsp. vanilla
Combine and bring to a boil, stirring constantly, until thick and clear. Stir in 3 tablespoons of raspberry gelatin. Completely fill cooled crust with fresh blackberries. Top with filling. Refrigerate.
Peaches or strawberries may be substituted for blackberries.
Prune Puree
Puree 1 1/3 cups of dried prunes and 6 tablespoons of water. Substitute 1 cup of the puree for 1 cup of fat (oil, butter/margarine, shortening) in recipe. Reduce amount of sugar in recipe by one third when using puree.
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The Open Line teamed up with the Linn Co. Cattlemen and Winifred's Restaurant in Cedar Rapids for a May Beef Month Cookoff. These five recipes all took home prizes, but all the entries submitted were winners.
1st Place
SURPRISE MEATLOAF ROLL
Kathie Lane, Cedar Rapids
2 beaten eggs
¾ cup fine bread crumbs
½ cup tomato juice
2 tbsps. parsley
½ tsp. oregano
dash black pepper
¼ tsp. garlic powder
¼ tsp. onion salt or salt
substitute
2 lbs. extra lean ground beef
8 thin slices deli ham
8 ozs. finely shredded mozzarella
cheese
3-4 slices mozzarella cheese
Combine the first 8 ingredients in a large bowl. Add ground beef and mix well. Pat meat into a 12" x 10" dish on a large piece of foil. Place ham slices over beef in a single layer. Sprinkle shredded cheese over ham. Using foil to lift the meat, roll up the rectangle from the short end. Seal edges and ends. Place seam side down in a sprayed 9" x 13" dish. Bake at 350° for 1 hour 15 minutes. Top with cheese slices and bake 5 minutes more.
2 st Place
APRICOT-KA-BOBS
Jodi Stumpner, Manchester
2 lbs. sirloin, cut into 1" cubes
1 bunch green onions
Cut off tops of green onions. Alternate sirloin and onions on kabob pokers.
Sauce:
1¼ cup apricot preserves
¼ tsp. ground ginger
¼ cup vinegar
2 tbsps. soy sauce
1 tsp. prepared mustard
1 medium onion, diced
Sauté onion in medium sized saucepan. Stir in remaining ingredients until evenly distributed and sauce is consistency of honey; about 4 minutes. Grill kabobs over medium coals until almost done. Drizzle with sauce.
Runner Up
HERBED BEEF & VEGETABLE
STEW
Phyllis Koob, Waterloo
½ cup all purpose flour
1½ tsps. salt
4 lbs. well trimmed boneless beef
chuck, cut in 1¼" pieces
¼ cup olive or vegetable
oil
1 can (35 oz.) imported Italian
plum tomatoes in juice, undrained
1 2/3 cups beef broth
½ cup dry white wine or
beef broth
1 tbsp. minced garlic
1 tsp. each dried basil, rosemary,
oregano & thyme
½ tsp. freshly ground pepper
2 bay leaves
1 lb. carrots, cut into ¼"
pieces
12 ozs. small mushrooms, halved
12 ozs. fresh green beans, cut
in 2" pieces
4 large ribs celery, diced
½ cup finely chopped parsley
Mix flour and salt. Coat meat, shaking off excess. Heat oil in 4-5 qt. Dutch oven over medium high heat until it looks thin and rippling, but not smoking. Brown beef in 2-3 batches. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs, pepper and bay leaves. Bring to a boil. Reduce heat. Cover and simmer 1½ hours, stirring 3-4 times. Add carrots, mushrooms, green beans, celery and parsley. Cover and simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender. Garnish with fresh herbs.
Runner Up
Bev Benfer, Marion
BEEF TERIYAKI
one 3-4 lb. rump roast
1/8 medium onion, finely chopped
1 garlic clove, minced
½ cup soy sauce
¼ cup water
1 tbsp. sugar
1 tbsp. oil
¼ tsp. ground allspice
¼ cup dry white wine
Place roast in a heavy plastic bag or glass bowl. Mix remaining ingredients together and pour over roast. Work the air out of the bag and close tightly. Marinate overnight or all day in refrigerator, turning occasionally to make sure marinade covers all the meat. Grill over medium hot coals for about 2 hours, basting occasionally with marinade. (Turn meat over about half way through.) Slice thinly and serve.
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Runner Up
SPINACH STUFFED BEEF ROULADES
WITH FRENCH LOAF CRUST Carol Carlson, Coralville
Marinate overnight:
1½ lbs. flank steak
2/3 cup balsamic vinegar
1/3 cup olive oil
3 cloves crushed garlic
1 tsp. black pepper
Prepare filling:
10 ozs. frozen chopped spinach,
thawed & drained
2 ozs. bleu cheese, crumbled
1 oz. sundered tomatoes, chopped
& rehydrated
2 tbsps. champagne mustard
1 clove crushed garlic
½ tsp. black pepper
Cut steak into four 6 oz. strips; form each into a circle. Cut an 11 oz. tube of refrigerated French loaf dough into four equal pieces. Slice each dough piece down the middle lengthwise, leaving about ½" uncut to form a long piece that stretches to about 12" long. Wrap dough around steak strips and pinch dough ends together. Make 8 small incisions around the top of the dough. Stuff the roulade with 4 tbsps. of filling. Place on greased sheet. Bake 25-30 minutes in preheated 350° oven.
Make these cool, creamy treats without a recipe!
Peanut Butter Cup: Carefully spread a thin layer of creamy peanut butter inside a waffle cone, Fill with scoops of fudge ripple or chocolate chip ice cream. Drizzle with fudge sauce and top with chopped peanuts.
Tropical Crunch: Fill waffle cones with scoops of vanilla ice cream and pineapple sherbet, alternating toasted coconut and chopped macadamia nuts between scoops. Top with whipped cream and more coconut.
TRIPLE FUDGE CAKE
Prepare one 6 serving size package of regular chocolate pudding per package directions. While pudding is hot, blend in 1 package of dry devils food cake mix, Pour into a greased and floured 9" x 13" dish. Sprinkle with 12 ounces of chocolate chips and ½ to 1 cup of walnuts. Bake 350° for 30-35 minutes.
2 WAY DRESSING
3 tbsps. sugar
1 tsp. salt
1 tsp. dry mustard
¼ tsp. white pepper
½ tsp. onion juice
¾ cup salad oil
¼ cup white vinegar
For a clear dressing: Combine all ingredients. Cover, shake & chill.
For a creamy dressing: Combine the first four ingredients. With an electric mixer at medium speed, beat in the oil alternately with the vinegar, ending with the vinegar.
WHEATIES RHUBARB CRUNCH
1 cup oatmeal
2 cups flour
1 cup brown sugar
1 cup Wheaties
¾ cup shortening
1 tsp. soda
1 tsp. vanilla
salt
Crumble ingredients for crust. Place half in a greased 9" x 13" dish.
Filling:
3 cups diced rhubarb (or cherries)
¼ cup tapioca
1 flat can crushed undrained pineapple
1½ cups sugar
¾ cup water
Boil till thickened. Layer over crust. Add remaining crumb mixture. Bake at 350° for 20 minutes.
MRS. BETON'S LEMON OR ORANGE CURD
3 eggs
3 ozs. butter
8 ozs. sugar
2 lemons
Juice the lemons and finely grate the rinds. Whisk the eggs. Place in double boiler with the butter, sugar, lemon juice and rind. Stir over boiling water until thick and smooth. Pour into clean, warm jars and seal.
To make orange curd, use
4 eggs
2 ozs. butter
8 ozs. sugar cubes
2 oranges
Follow the directions above.
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NO ROLL FRUIT PIE CRUST
1½ cups flour
2 tbsps. sugar
½ tsp. salt
½ cup oil
2 tbsps. milk
Mix and pat into a 9" pie plate. Bake 325° until light brown. Cool.
SUGAR PIE CRUST
1 heaping cup flour
3½ tbsps. powdered sugar
¼ lb. butter
Preheat oven to 350°. Combine flour and sugar. Cut in butter until dough is of a pie dough consistency. Press evenly into an 8" or 9" pie plate. Prick bottom with fork. Bake 20 minutes until lightly browned. Cool.
WAFFLE IRON CHOCOLATE BROWNIES
1 cup brown sugar
½ cup shortening
2 eggs
2 squares melted chocolate
½ cup milk
1½ cups flour
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
½ cup chopped nuts
Cream the shortening and sugar together. Beat in eggs. Add melted chocolate and milk. Stir in dry ingredients. Add nuts. Drop 1 tablespoon of batter onto each section of waffle iron. Cook 2-3 minutes. Dip in powdered sugar and serve with whipped cream, it desired.
BLUEBERRY SHEET CAKE
1 yellow cake mix
1 quart blueberries
Prepare cake mix per package directions, using milk instead of water. Pour batter into a greased and floured sheet cake pan. Sprinkle evenly with berries. Bake per package directions until golden brown. Sprinkle with half cup sugar after removing from oven.
CAULIFLOWER GRAPE SALAD
Combine an equal amount of cauliflower florets and whole seedless red grapes. Combine 2 cups of mayonnaise, ½ cup sugar. and 2 teaspoons of a Dijon mustard. Toss with cauliflower/grape mixture.
We recently met Gretta Irwin of the Iowa Turkey Federation at Econofoods in Cedar Rapids. She shared two new ideas for turkey....
THAI TURKEY TOSS
1 lb. fresh turkey breast cutlets
5 ozs. cooked angel hair pasta
2 cups shredded fresh spinach
1½ cups diced Granny Smith
apples
½ cup grated carrot
½ cup peeled and diced zucchini
½ cup chopped dry roasted
peanuts
2 tbsps. chopped fresh basil
Dressing:
¼ cup lite soy sauce
3 tbsps. lime juice
2 tbsps. brown sugar
1½ tsps. minced ginger
1 large garlic clove, minced
¼ tsp. dried red pepper
flakes
In large skillet, arrange turkey in single layer. Add water to cover. Stir in salt and bring to a boil. Cover, reduce heat and simmer 10 minutes or until not pink.
Cool turkey and cut into 1½" x ¼" strips. Combine turkey, pasta, spinach, apples, carrots, zucchini, peanuts and basil in a large bowl. Combine dressing ingredients in a small bowl. Toss turkey with dressing.
GRILLED TURKEY PIZZA
1 (10 oz.) tube refrigerated pizza
dough
¼ cup parmesan cheese
2 cups cooked shredded turkey
1 medium carrot, finely chopped
½ cup sliced green onion
½ cup additional toppings
(mushrooms, olives, green pepper)
8 tbsps. grated mozzarella cheese
Unroll pizza dough. Cut into 4 pieces. Spray grill with cooking spray. Place dough on grill over hot coals and grill 4-5 minutes or until dough is putty and lightly brown. Turn dough over. Top each pizza with parmesan cheese, toppings and mozzarella cheese. Cover grill and heat 5 to 10 minutes or until cheese melts.
RHUBARB CHUTNEY
3½ lbs. rhubarb, cut into
1" pieces
3 cups sugar
15 ozs. raisins
2 large oranges, peeled and cut
into pieces
1 cup cider vinegar
1 (2") piece cinnamon stick
6 whole cloves
Combine the first five ingredients. Place cinnamon and cloves in a spice bag. Place in a saucepan and cook over a low heat, stirring frequently, until thickened. Remove from heat and discard spice bag. Fill hot jars, leaving ¼" headspace. Process 10 minutes in hot water bath. Makes 4 pints.
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Chef Leslie Revsin stopped by the studio during her promotional tour for Driscolls Berries to whip this up for us. I, for one, am glad she did!
STRAWBERRIES WITH BROWN SUGAR HOT FUDGE
32 ozs. strawberries
½ cup heavy cream
3 tbsps. dark brown sugar
3 tbsps. finely chopped semi sweet
chocolate
Rinse, dry, hull and halve or quarter berries. In medium saucepan over medium heat, cook and stir cream and brown sugar until sugar dissolves and mixture boils. Remove from heat. Add chocolate and whisk until smooth and glossy. Divide berries among serving dishes and drizzle with fudge sauce.
Note: Sauce may be prepared ahead of time and refrigerated until ready to use.
We're always trying to add sugar free recipes to our files. Here's two for you to enjoy..
DIABETIC BANANA MUFFINS
1 egg
3 tbsps. vegetable oil
¼ cup skim milk
1 1/3 cups mashed ripe bananas
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
Preheat oven to 400°. Spray or line 12 muffin cups. Beat the first 3 ingredients together. Stir in bananas. Combine dry ingredients and add to egg mixture until just moistened. (Do not use an electric beater.) Fill cups one half to two thirds full. Bake 23 minutes. Cool 15 minutes before removing from pan.
DIABETIC DATE BRAN MUFFINS
1½ cups wheat bran cereal
1½ cups skim milk
1/3 cup melted margarine
1 egg
1 tsp. vanilla
1¼ cups all purpose flour
4½ tsps. Equal Measure or
14 packets Equal
1 tbsp. baking powder
½ tsp. salt
2 tsps. ground cinnamon
½ cup pitted chopped dates.
Combine the cereal and milk. Let stand 5 minutes. Stir in the margarine, egg and vanilla. Combine the dry ingredients. Add to cereal mixture until blended. Stir in dates. Spoon into 12 greased muffin tins. Bake 375° for 20-25 minutes, until browned and toothpick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.
Meteorologist Eileen Loan says when she was a kid. her mom used this cheesecake as leverage to get her to do her chores. Hmmm... That would explain a lot. After every forecast she gives, she begs passersby for dessert!
EILEEN'S MOM'S CHEESECAKE
1 pkg. (¼-1/3 lb.) crushed
graham cracker crumbs (any flavor)
2-3 tbsps. melted margarine
2 tbsps. granulated sugar
Combine together in a small bowl. When mixed, press into the bottom of a 10" springform pan.
Filling:
3 (8 oz.) pkgs. softened cream cheese
1 cup sugar
4 eggs
1 tbsp. vanilla flavoring
Beat cream cheese until fluffy. (The longer its beaten, the higher the cheesecake will rise during baking.) Add sugar, eggs and vanilla. Continue beating until creamy and well blended. Pour over crust in pan. Bake in preheated 350° oven 35-40 minutes until crust is browned and center is nearly set.
Topping:
16 ozs. sour cream
2 tbsps. sugar
2 tsps. vanilla flavoring
Combine together. Spread over top of baked cheesecake. Return to oven for 5 more minutes. Cool on wire rack and chill overnight.
RHUBARB DREAM BARS
2 cups flour
1 cup powdered sugar
1 cup butter
Combine. Pat into a 9" x 13" dish. Bake 350° for 15 minutes
4 eggs
2 cups sugar
¾ tsp. salt
½ cup flour
4 cups diced rhubarb
Beat eggs. Beat in sugar. Add salt and flour. Mix well. Fold in rhubarb. Pour over baked crust. Bake 45 minutes at 350°.
1 cup coconuts or nuts may be added, if desired.
Add zesty flavor to corn on the cob with one of these flavored butters.
Garlic Pepper Butter: Stir 1 tablespoon snipped parsley, 1/8 to ¼ teaspoon cayenne pepper, ¼ teaspoon cracked black pepper and 1/8 teaspoon garlic powder into 1/3 cup softened butter.
Cumin Lime Butter: Stir ½ to ¾ teaspoon ground cumin and 1 teaspoon finely shredded lime peel into 1/3 cup softened butter.
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Dubuque Greyhound Park & Casino's Executive Chef Christopher Diederich prepared the Mushrooms Monterey. Bananas Foster and Veal for us at the Ar-Jay Center June 12"'. In case you missed it, here's how he did it...
STUFFED MUSHROOMS MONTEREY
¼ lb. butter
2 stalks celery, chopped fine
1 tbsp. minced garlic
½ cup crab meat
½ cup salad shrimp
1 cup cubed monterey jack cheese
1 box caesar salad croutons
1 lemon, juiced
¼ cup white wine
Melt butter, add celery and garlic. Cook until celery softens. Add shrimp, crab meat and cheese. Cook until cheese starts to melt. Crush croutons and add to mixture. Stir in lemon juice and white wine. Bake at 350° for 15-20 minutes. Garnish with parsley.
BANANAS FOSTER
4 tbsps. butter
1 cup brown sugar
½ tsp. cinnamon
4 tbsps. banana liqueur
4 bananas, cut in half lengthwise,
then halved
¼ cup heated dark rum
4 scoops vanilla ice cream
Melt the butter over an alcohol burner in a flambe pan. Add the sugar, cinnamon and banana liqueur and stir to mix. Heat for a few minutes, then place the halved bananas in the sauce and sauté until soft and slightly browned. Add the heated rum and flame. Lift the bananas carefully out of the pan and place four pieces over each portion of ice cream. Spoon the hot sauce over the bananas. NOTE: The dish can also be prepared on top of the stove, then brought to the dinner table and flamed.
EMINCE'DE VEAU AUX CHAMPIGNONS
(Veal with Mushroom Cream Sauce)
1 lb. veal scallops, flattened slightly,
cut into 2 by ¼ inch strips
2 tbsps. unsalted butter
1 minced onion
1 small garlic clove, minced
6 large white mushrooms, sliced
½ cup dry white wine
1 cup heavy cream
¼ tsp. salt
2 tbsps. finely chopped fresh parsley
leaves or snipped fresh chives.
In a large skillet, heat the butter over moderately high heat until the foam subsides. Sauté the veal in batches, stirring for 1 minute until it is no longer pink. Transfer with a slotted spoon to a plate. Add to the skillet the onion, garlic, and the mushrooms. Cook and stir for 30 seconds. Add the wine and boil the mixture until the liquid is reduced by half. Add the cream, salt, parsley, and any veal juices that have accumulated on the plate and boil the sauce until it is thickened. Stir in the veal. Cook and stir until it is just heated through, then transfer to a heated serving dish. Serve the veal with rosti (potato cakes).
I think the most interesting recipe we received in the last couple of months has to be the Coconut Bread. I have not had the opportunity to make it, but soon! The most requested recipe had to be the Wheaties Rhubarb Crunch ... funny how a certain recipe will automatically become an Open Line favorite.
I suppose we will have a bushel basket full of recipes for those of you that were lucky enough to get a garden planted this year, and get it to grow! Stay cool and get ready to fill those pumpkin bags with leaves...
S.K.R.
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