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SQUASH CASSEROLE (From southernliving.com) 4-4-20 Top of page
6 tbsps. unsalted butter, divided
3 pounds yellow squash, sliced
1/4 inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped
(about 1 1/2 cups)
2 tsps. kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
4 oz. sharp Cheddar cheese, shredded
(about 1 cup)
2 oz. Swiss cheese, shredded (about
1/2 cup)
1/2 cup mayonnaise
2 tsps. chopped fresh thyme
1/2 tsp. black pepper
2 sleeves round buttery crackers
(such as Ritz), coarsely crushed
1 oz. Parmesan cheese, shredded
(about 1/4 cup)
Preheat oven to 350°. Melt 3 tbsps. of the butter in a large skillet over medium-high. Add squash, onion, and 1 tsp. of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid. Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 tsp. salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11x7" (2-quart) baking dish. Microwave remaining 3 tbsps. butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.
VIDALIA ONION SOUFFLÉ (From southernliving.com) 4-4-20
2 tbsps. butter
4 cups chopped Vidalia onions
2 cups fresh bread cubes (crusts
removed)
1 (12-oz.) can evaporated milk
3 large eggs, lightly beaten
1 1/4 cups shredded Parmesan cheese
1 tsp. salt
Melt butter in a large skillet over medium heat; add chopped onion, and sauté 10 to 15 minutes or until tender. Place onion and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-quart soufflé or baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350° for 25 minutes or until set.
Pour beans onto jelly roll pan. Sprinkle with olive oil. Salt and paprika to taste. Roast for 40 minutes at 350. Bake longer at a lower temperature for a crispier bean.
DOLLY PARTON SALAD (4-7-12) 4-4-20
1 3 oz. pkg instant lemon pudding
(can use sugar free)
1 6 oz. pkg. lemon Jell-O (can
use sugar free)
2 cup boiling water
1 3 oz. pkg. tapioca pudding
1 20 oz. can crushed pineapple
2 11 oz. cans Mandarin oranges,
drained
1 12 oz. Cool Whip
Dissolve jello, pudding and tapioca in boiling water. Let set until syrupy. Add pineapple, oranges and cool whip. Pour into 9 x 13 pan and chill. Can either be a salad or even a dessert.
SOURDOUGH BISCUITS (From epicurious.com) 4-11-20 Top of page
1 1/2 tsps. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. sugar
1 1/2 cups all-purpose flour, plus
more for dusting
1/2 cup chilled unsalted butter
or vegan butter (preferably Miyoko’s), cut into small pieces, plus 2 tbsps.
melted for brushing
1 cup sourdough starter discard
from a starter fed within the previous 24 hours, room temperature
Flaky sea salt (optional)
Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1 1/2 cups flour with a fork in a large bowl. Add 1/2 cup chilled butter and toss with hands or fork just to coat. Using fingers, smash butter into flat disks. Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (some large, some small, some flat pieces, and some sandy flour). Add sourdough starter and mix gently with fork to incorporate, then fold with hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl. Transfer dough to a well floured surface and pat out with hands until about 1/2" thick (the shape doesn’t matter ). Fold into thirds like a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a 1/2" thick square. Repeat folding process. Pat out dough for a third time to a 1" thick square it should feel airy, like a pillow at this point. Using a floured 2 1/2" diameter biscuit cutter or glass, punch out as many biscuits as possible (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1" apart. Using hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1" thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit. Transfer to baking sheet. Brush biscuit tops with 2 tbsps. melted butter and sprinkle with sea salt if desired. Bake biscuits until tall and golden and an instant read thermometer inserted into the side of a biscuit registers 205°), 12-15 minutes.
KOSHER FOR PASSOVER MATZO BALLS 4-11-20
1 lb. ground chicken
1/4 cup chicken stock
2 tbsps. ground almonds
1 tbsp. coconut flour
2 cloves garlic, crushed
1 large egg
1 tbsp. coconut oil
1/4 tsp. salt
1/8 tsp. white pepper
8 cups water
2 tsps. kosher salt
In a medium bowl, mix together chicken, stock, almonds, coconut flour, garlic, egg, oil, salt and pepper. Cover with plastic wrap. Chill for 2 hours or up to 1 day. Have bowl of cold water nearby and wet hands in cold water. Shape into 1 1/2" balls. Place onto plate in refrigerator while waiting for water in a pot to boil. Add salt to water once boiling. Add balls, reduce to simmer, cooking for 8 minutes. Serve with soup.
OLD FASHIONED CREAM PIE 4-11-20
3 large eggs, separated
1/2 cup sugar
2 rounded tbsps. flour
1 cup cream
1 cup milk
(can use half and half instead)
dash salt
Beat egg whites to medium peaks. Mix sugar together with flour. Mix egg yolks, sugar/flour mixture, cream and salt. Fold in egg whites. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until knife inserted comes out clean.
DISNEY PARK DOLE WHIP 4-11-20
1 big scoop of ice cream
4 oz. pineapple juice
2 cups frozen pineapple
Mix all ingredients and blend.
CRABBY ABBY'S EGG AND CHEESE MELTDOWN (From incredibleegg.org) 4-18-20 Top of page
2 large eggs
pinch salt
pinch pepper
4 slices whole grain bread
4 slices Pepper Jack cheese
4 slices tomato, thinly sliced
1/4 cup butter, softened
Spread one side of each piece of bread with butter. Set aside. In frying pan, melt a slice of butter over low heat. Fry eggs to desired doneness, salt and pepper to taste. Remove from heat and cover to keep warm. Heat separate large frying pan to medium-high heat. Add 2 slices of bread, buttered side down. Add slice of Pepper Jack cheese, top with fried egg. Add second slice of Pepper Jack cheese on top of fried egg and add 2 slices of tomato. Top with second slice of bread, buttered side up. Cook until pan side down bread is golden brown, about 5 minutes, then flip with spatula keeping sandwich together. Once second side of bread is golden brown, approximately 5 more minutes, remove carefully from pan and serve.
CHILI 4-18-20
1 lb. ground beef
2 cans beans of choice, drained
1 can omato soup
cumin, to taste
chili powder, to taste
Mrs. Dash southwest seasoning,
to taste
1 bell pepper, any color, diced
1 small med onion, diced
2 15 oz. can diced or stewed tomatoes
In dutch oven, brown beef and onion. Drain. Put tomato soup, beans, seasonings and tomatoes in crockpot. Add hamburger. Cook on high for 2 hours, then low for 3-4 hours.
THE BEST CHICKEN AND RICE (From foodnetwork.com) 4-25-20 Top of page
2 tbsps. canola oil
4 to 6 bone-in, skin on chicken
thighs (about 6 ounces each)
1/2 tsp. paprika
Kosher salt and freshly ground
black pepper
4 medium carrots (about 12 ounces),
sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces),
sliced 1/4-inch thick
2 large shallots (about 4 ounces),
finely diced
2 cloves garlic, minced
1 tbsp. fresh thyme leaves, chopped
1 tbsp. fresh oregano leaves, chopped
2 tsps. finely grated lemon zest
plus 1 tbsp. lemon juice
1 cup long-grain rice
4 cups low-sodium chicken stock
1 tbsp. chopped fresh chives
Preheat the broiler. Heat 1 tbsp. of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 tsp. salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tbsp. oil to the skillet. Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 tsp. salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 tsp. salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes. Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
LEMON BUNDT CAKE (From southernliving.com) 4-25-20
baking spray with flour
3 cups (about 12 3/4 oz.) all-purpose
flour 1 1/2 cups granulated sugar
1/4 cup grated lemon zest, plus
6 1/2 tbsps. fresh juice (from
6 lemons), divided, plus thin lemon peel strips for garnish
1 tsp. kosher salt
1 tsp. baking powder
3/4 tsp. baking soda
4 large eggs, at room temperature
3/4 cup whole milk
3/4 cup canola oil
1 tsp. vanilla extract
1 cup (about 4 oz.) powdered sugar
Preheat oven to 350°. Coat a 12-15 cup bundt pan with baking spray. Whisk together flour, granulated sugar, lemon zest, salt, baking powder, and baking soda in a large bowl until combined. Whisk together eggs, milk, oil, vanilla, and 5 tablespoons of the lemon juice in a medium bowl until combined. Make a well in flour mixture; add egg mixture to well, and whisk until smooth, about 1 minute. Spoon batter into prepared pan. Gently tap on counter 3 to 5 times to release air bubbles. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake onto wire rack; let cool completely, about 1 hour. Whisk together powdered sugar and remaining 1 1/2 tablespoons lemon juice in a medium bowl until smooth. Spoon glaze over cooled cake; let stand 15 minutes. Garnish with lemon peel strips. Slice and serve.
MAMIE EISENHOWER'S FUDGE (jul/aug1987) 4-25-20
4 1/2 cups sugar
1/4 tsp. salt
2 tbsps. butter
1 large can evaporated milk
12 oz. sweet German chocolate
12 oz. semi sweet chocolate bits
1 pint marshmallow creme
2 cups nut meats
Combine first 4 ingredients. Bring to boil. Boil for 6 minutes. Mix remaining ingredients. Beat till chocolate is melted and candy is smooth. Place in buttered pan. Cool.
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