|
|
 |
This easy and elegant recipe is a perfect way to use up leftover
turkey at Thanksgiving or Christmas.
INGREDIENTS:
1/4 cup butter
1 onion, finely chopped
3 Tbsp. flour
1 cup chicken broth or turkey broth
1/2 cup cream
2 egg yolks, beaten
1 cup shredded Gruyere or Swiss cheese
2 Tbsp. grated Parmesan cheese
2 cups cooked turkey or chicken, sliced
4 English muffins, split with fork and toasted
PREPARATION:
Heat butter in heavy saucepan. Add onion and cook and stir until
tender. Sprinkle in flour and cook, stirring, until mixture bubbles.
Cook for 1 minute. Add chicken broth and cream and stir well with
wire whisk.
Bring to boiling and cook 2 minutes. Remove
from heat and stir a small amount of sauce into the egg yolks
to heat and temper. Stir tempered egg yolk mixture into the
rest of the sauce and return saucepan to heat. Cook for 2-3
minutes, whisking constantly. remove from heat and stir in cheeses.
Stir until smooth and melted.
Place sliced turkey or chicken on each split, toasted English
muffin and pour sauce over each. Sprinkle with more cheese,
if desired, and broil 2-3 minutes until lightly browned and
bubbly. Watch this carefully while broiling! 4 servings.
|
|
Garlic aioli is a sauce or spread that is made with a lot of
sweet and nutty roasted garlic. It can be used as any sandwich
spread, or as an appetizer spread with crackers.
INGREDIENTS:
1 head (yes, a whole head) of garlic
1 Tbsp. olive oil
8 oz. pkg. cream cheese, softened
Crusty french bread, sliced
Cooked sliced roast beef
Fresh basil leaves
Fresh sliced tomatoes
PREPARATION:
Cut off the very top of garlic head, place on foil square and
drizzle with oil. Wrap up, place on baking sheet and bake at 350
degrees 45-60 minutes or until very soft and light brown. Let
cool. Remove garlic pulp from papery skins by turning inside out
and squeezing.
Blend the softened cream cheese with the garlic. Refrigerate.
Use as a sandwich spread with the remaining ingredients, or with
any sandwich. It's also an excellent appetizer spread. Makes enough
for 8 sandwiches.
|
|
INGREDIENTS:
4 large baking potatoes
1 large egg
3/4 cup egg substitute
2 cups all-purpose flour
1 medium white onion or yellow onion
2 teaspoons baking powder
2 teaspoons salt, divided
1/2 teaspoon garlic powder
1/4-1/2 sweet paprika
1 tablespoon olive oil
canola oil cooking spray or olive oil flavored cooking spray
PREPARATION:
Peel and cube potatoes.
Cook in water using 1 tsp salt until fork tender.
Drain and replace in hot pot to dry; set aside.
Peel and slice onion into thin rings.
Halve the rings.
Sauté onions slowly in one tablespoon olive oil.
Stir frequently and allow to caramelize.
Remove from heat and mince.
While onions are cooking, combine baking powder, 1 tsp salt,
garlic powder, paprika, and flour in bowl.
Mash potatoes in pot.
Add minced onions.
In small bowl beat egg and egg substitute together.
Add to mashed potatoes, incorporating fully.
Add flour mixture in three or more parts, mixing each part in
before adding the next.
Use wooden spoon to start and, if too stiff, continue using
your clean hands.
Cover dough and let rest 30 minutes.
Preheat oven to 375 degrees.
Lightly spray cookie sheet and your hands.
Make golf size (or slightly larger) balls.
Place and press down lightly making a patty.
Bake 20 minutes.
Serve with a spicy mustard.
These should freeze very nicely.
|
|
INGREDIENTS:
5 large russet potatoes
2 medium onions
2 eggs, lightly beaten
4 tablespoons toasted breadcrumbs
2 teaspoons salt
2 teaspoons baking powder
1 dash pepper
schmaltz or vegetable oil (for frying)
PREPARATION:
Grate the potatoes and onions by hand, using the large holes
of a box grater.
Place the grated potatoes and onions in a dish towel and wring
out the excess liquid.
Set aside.
In a large bowl, combine the eggs, bread crumbs, salt, baking
powder, and pepper.
Stir in the potatoes and onions and mix well.
Heat schmaltz and/or vegetable oil in a large skillet over medium
heat.
Drop the mixture by spoonfuls into the pan.
Flatten latkes slightly while cooking, and turn only once.
Remove from the pan when latkes are crisp and golden.
Serve hot with apple sauce or sour cream.
|
|
INGREDIENTS:
1/2 cup cold water
1 1/2 cups bread flour
6 tablespoons yellow cornmeal
1 cup cold mashed potatoes
1 cup boiling water
1 tablespoon caraway seeds
1 tablespoon shortening
cornmeal, as needed to sprinkle on baking sheet
2 teaspoons salt
1/4 cup water
1 tablespoon dry yeast, plus
1 teaspoon dry yeast
1/2 teaspoon cornstarch
2 1/2 cups rye flour
1 teaspoon caraway seeds
PREPARATION:
Lightly grease large bowl; set aside.
Combine cold water and cornmeal in 2 quart saucepan over medium
high heat.
Add boiling water and cook for two minutes, stirring constantly.
Stir in shortening and salt.
Let mixture cool to lukewarm.
Combine yeast, rye, flour, potatoes and 1 tablespoon Caraway.
seeds in mixing bowl and blend.
Add cornmeal mixture and blend thoroughly.
Turn out onto lightly floured surface and knead until stiff
but still slightly sticky.
Place in greased bowl, turning to coat entire surface.
Cover with.
plastic wrap and hot damp towel and let rise in warm place until
doubled in volume.
Grease baking sheet and sprinkle lightly with cornmeal.
Punch dough down, shape into loaf or rounds and place on baking
sheet.
Cover with plastic wrap and let rise in warm place until doubled
in volume.
Preheat.
oven to 375 degrees.
Bake bread 40 minutes.
Combine water and cornstarch in small saucepan and bring to
boil, boil 1 minute.
Remove bread from oven, brush lightly with glaze and sprinkle
with remaining caraway seeds.
Return bread to oven for about 5 minutes, or until top is glazed
and loaf sounds hollow when tapped.
Cool on rack. |
|
INGREDIENTS:
4-6oz grilled flank steak
1.5 oz fresh mozzarella
¼ roasted red pepper
1oz greens
1 tbl whole grained mustard
Your choice of bread or roll
PREPARATION:
Slice Flank steak (you can pre-marinade the flank steak) and
grill to medium rare/medium. Smear whole grain mustard on the
bread and layer the greens, roasted pepper, fresh mozzarella
and top with the hot flank steak. |
|
INGREDIENTS:
3 1/2 to 4 c. flour
4 eggs
1 c. sugar
1 c. oil
2 tsp. vanilla
2 tsp. baking powder
1 bag chocolate chips
PREPARATION:
Mix eggs, sugar, oil, vanilla, and baking powder. Add flour
when all mixed; add chips.
Grease pan with Pam or Crisco. Separate batter into two. Wet
hands and form 2 long strips in pan. Sprinkle cinnamon and sugar
on top.
Bake 30 minutes at 350 degrees. Cut hot. Makes 2 loaves. |
|
INGREDIENTS:
Meatballs:
2 lbs ground chuck
1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 cup plain bread crumbs
Sauce:
1 bottle chili sauce
1 jar grape jelly
PREPARATION:
Preheat oven to 350°F. Combine garlic powder, seasoning
salt, pepper and bread crumbs with ground chuck. Mix well and
make into meatballs. Cook in preheated oven 30-35 mins or until
done.
While meatballs are baking, combine 1 bottle of chili sauce
and grape jelly in a saucepan and heat until jelly has melted.
When meatballs are done, remove from oven. Drain and transfer
meatballs to saucepan and coat well with sauce before serving. |
|
|
