April 17, 2014
White Cheese Sauce
Florence
Course Sauce
Cuisine American
- **WHITE SAUCE**
- 1 tablespoon butter
- 1 tablespoon starch
- 1 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- **CHEESE SAUCE**
- 1/4 cup cheese -- shredded
Heat butter in a small skillet.
Add in starch.
Slowly add milk.
Cook stirring until sauce thickens.
Stir in salt and pepper
**CHEESE SAUCE**
Remove from heat.
Add 1/4 cup cheese.
Still until all cheese is melted.
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Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
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April 16, 2014
Gobhi Mung
Florence
Course Main
Cuisine Indian
- 1 cup yellow split mung beans
- 2/3 cup finely chopped onions
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1/3 teaspoon turmeric
- 3 medium potatoes -- peeled and quartered
- 1/3 small head cauliflower -- cut into florets
- 1 tablespoon salt
- 12 tablespoons ghee or clarified butter
- 1 tablespoon cumin seeds
- 2 green chiles -- seeded and minced
- 1/2 teaspoon red pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 cups cooked rice
Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.
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April 15, 2014
Marinated Turkey Breast
Florence
Course Meats
Cuisine American
- 1 turkey breast 7 lbs
- 1 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons salt
- 2 tablespoons course-ground black pepper
- 1 tablespoon fine-ground black pepper
Combined all ingredients, except turkey.
Place turkey in a roasting bag and place in a roaster pan.
Pour mixture over turkey.
Seal bag and Bake at 300F for 4-5 hours
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April 14, 2014
Herbed French Bread
Florence
Course Breads
Cuisine American
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 clove garlic -- minced
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chives -- chopped
- 1 teaspoon Dijon mustard
- 1 8 ounce loaf french bread -- cut bread to 3/4 in thick
Melt butter and heat oil in sauce pan.
Saute Garlic in oil and butter.
Remove from heat.
Add Parmesan cheese, chives and mustard and stir until creamy.
Spread mixture on bread.
Place on greased baking sheet.
Bake at 400F degrees for 7 minutes.
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April 13, 2014
Calico Burgers
Florence
Course BBQ
Cuisine American
- 1 1/2 pounds ground beef
- 1/2 cup cooked rice
- 1/4 cup onion -- chopped
- 1/4 cup green pepper -- chopped
- 1 tablespoon parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- **BBQ Sauce**
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Combined all ingredients.
Shape into four to six patties
Grill and serve.
**BBQ Sauce**
Combine all sauce ingredients in a saucepan; simmer for 5 to 10 minutes.
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April 12, 2014
Seafood Butter Sauce And Baste
Florence
- 1/2 cup butter
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried tarragon
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
Melt butter in a small saucepan.
Combined all ingredients in saucepan.
Brush on seafood and bake, bbq or fry.
Goes good on shrimp, crawfish, crab and lobster.
Makes approximately 1/2 cup.
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Fried Pea Fritters
Florence
Course Vegetables
Cuisine American
- 2 cups cooked peas
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 2 eggs
- 1 1/2 cups milk
Mix together flour, baking powder, pepper, salt, curry powder.
Whisk together milk and eggs.
Mix together wet and try ingredients.
Stir in cooked peas.
Drop from spoonfuls into hot grease.
Fry until golden .brown
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April 11, 2014
Chicken Dijon
Florence
Course Main
Cuisine Tex-Mex
- 6 boneless-skinless chicken breasts
- 1/3 cup yogurt
- 1/4 cup Dijon mustard
- 1/2 cup fine bread crumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350°F
In bowl mix together yogurt and mustard.
Sprinkle chicken lightly with mustard mixture in a small bowl.
Spread mixture on both sides of chicken.
Place in baking pan.
Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
Bake for 30 to 35 minutes until golden-brown and no longer pink in the center
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Mouthwatering Plum Pie
Florence
Course Dessert
Cuisine American
- 2 T lemon juice
- 4 C purple plums sliced
- 1 C sugar
- 2 T quick cooking tapioca
- 1/2 t cinnamon
- 1/2 t nutmeg
- Freezer pie crust for 2 crusts
- 2 T butter or margarine
- Heavy duty aluminum foil
Put the plums into a large mixing bowl and sprinkle with lemon juice.
In a second bowl, mix the sugar, tapioca, nutmeg, and cinnamon.
Place plums into the bowl with the sugar mixture and toss to cover them.
Let stand for 15 minutes.
Cover a 9 in pie plate with aluminum foil. Be sure to extend the foil at least 6 inches past the edge of the pie plate.
Fill the pie plate with the plum filling mixture.
Fold the edges of the foil over the top.
Freeze for at least three hours ( overnight works well ).
Add another layer of foil over the top and secure it tightly over the filling.
Store in freezer for up to six months.
When it is time to bake, remove the crust and filling from the freezer.
Wait until the crust comes to room temperature.
Preheat oven to 425 degrees.
Roll out an eleven inch circle from one of the crusts and place it in the pie plate.
Fill pie plate with the filling you made previously.
Roll out a ten inch circle out of the second pie crust.
Place dots of butter on the filling.
Lay the second pie crust on top of the pie, crimp the edges, and be sure to cut off any extra.
Cut four slits into the upper crusts to release steam.
Bake your plum pie for 45 minutes at 425 degrees or until golden brown.
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April 10, 2014
Frozen Rosette Dessert Decorations
Florence
- 1 pt heavy cream
- 1/4 C confectioners' sugar
- Food coloring
- Aluminum foil
- Cardboard
- Freezer bags
Put the heavy cream and sugar in a large mixing bowl.
Whip until mixture becomes stiff.
Split into individual bowls for each color and add the food coloring. ( Use as much or as little as your creative design leads you to. )
Wrap the cardboard with aluminum foil.
Use a rosette tip on a pastry bag to pipe the mixture onto the aluminum foil.
Freeze for at least 2 hours, or until Rosettes are firm.
Remove from freezer and quickly transfer to freezer bags.
These can be stored frozen for as long as two months.
Have fun decorating cakes, deserts, and anything else that comes to mind with these Rosettes.
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April 9, 2014
Chicken, Rice & Broccoli Meal
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main
Cuisine American
- 6 skinless boneless chicken breast cut in to 2" pieces
- 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
- 1 10.75 ounce can Condensed Cream of Chicken Soup
- 4 1/2 cups water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 cups uncooked instant brown rice
- 2 cups fresh broccoli
Preheat oven to 375°F
Grease 13x9 pan.
Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
Steam Broccoli for 5 minutes in boil water.
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