My Vintage Kitchen

A Tale of Poo and Potatos

2008-11-06T12:35:00.000-08:00

I realize it's not particularly appetizing to talk about food and poop at the same time. But I now have an unfortunate association with the two and it goes a little something like this...

I have never in my entire life eaten a sweet potato pie, err should I say a piece of sweet potato pie. Robins husband brought me some HUGE sweet potato's from his families farm in northern Indiana. Being that I love to bake pies I thought here was the perfect opportunity...he brought 4 potatoes and they were large enough that one potato yielded 2 cups mashed!

I'm sure I have mentioned this before, but we have a little family business (an art gallery) and it's in an old historic house. We have a kitchen in the back of the house that's not part of the gallery, but it makes for some fun afternoons when it's slow and we can cook something. OK, now that that's out of the way you see how it is that I am cooking at work. So I fix the pie, put it in the oven and then someone came in the gallery. He asked me if he could use the bathroom. CRAP (no pun intended). I HATE letting strangers use the bathroom but can't seem to say no, or tell them we don't have one. Lesson learned the hard way today. I pointed to the hall where the restroom is and he practically ran ....great, this was looking bad. I won't go into all the gorey (explosive) details, but lets just say that I no longer have a taste for sweet potato pie.

WHY COULDN'T I BE BAKING A KEY LIME PIE INSTEAD!!!!!!

-Shelly

Crust (this is out of the 1950's Betty Crocker Cookbook)

3/4 stick of cold butter

1 cup flour

3 Tablespoons water (adjust if needed)

I just use a pastry cutter until everything is incorporated and starts to stick. Roll in a ball and put on a floured surface. Roll out...makes a 9" pie crust.

Pie Filling

2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2 eggs, beaten
1 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
Bake in preheated oven for 70 minutes, until set in center.

It's "Orchard" time again!

2008-09-23T10:40:00.001-07:00

It's that time of year when we head down to the Apple Orchard for what else...apples, and wonderful preserves. Here is some tasty peach butter...perfect on warm biscuits.

Nashville Indiana: Hobnob Corner Restaurant

2008-09-17T07:57:00.000-07:00

Here in the Hoosier State every fall a large number of people trek down to Nashville Indiana. Nashville is a rustic and historic little village that sits in Brown County. There are loads of charming little shops, art galleries, and the fall foliage is absolutely stunning! One of the must do things in the village is to go to The Hobnob Corner Restaurant. The building was orginally a dry goods grocery and sundries store built in 1868 I can't say that I've ever eaten anything other than dessert there but the Ice Cream Sunday is a must! It's huge, so best to split it, or as evident from the after pic you can only eat so much of it! Or if you want to skip lunch and just eat ice cream you could maybe polish it off...but it's huge!

Twinkie-Misu Recipe!

2008-09-16T13:02:00.000-07:00

Thanks Lyndz! Here is the recipe for Twinkie-Misu.

Twinkie-Misu

1 box (containing 10) Hostess Twinkies

¼ cup strongly brewed coffee or espresso, cooled

¼ cup Kahlua (may substitute additional strong coffee or espresso)

½ gallon coffee (or coffee and chocolate) ice cream, softened slightly

½ cup bittersweet chocolate, coarsely grated chocolate shavings or sprinkles

Slice each Twinkie in half lengthwise. Line a 8½- by 4½-inch loaf pan lengthwise with two 18-inch-long sheets of plastic wrap, overlapping the sheets slightly in the center of the pan and letting the excess plastic wrap hang over all sides.

Place 5 Twinkie halves, cream side up, crosswise in the pan. Mix together coffee and Kahlua. Using a pastry brush, generously apply some of the coffee mixture to the cut side of each Twinkie. Spoon about a ½-inch layer of softened ice cream over the Twinkies. Sprinkle with about 2 tablespoons of grated chocolate. Arrange another 5 Twinkie halves on top of the chocolate, cream side up, brush with coffee and top with another ½-inch layer of ice cream and another 2 tablespoons of chocolate. Repeat with the remaining ingredients, finishing with a layer of ice cream. Smooth the top, pressing down firmly. Pan should be filled to just above the rim. Fold plastic wrap over top of cake. Freeze for at least 8 hours.

To serve, carefully unfold the plastic wrap from the top of the cake and use it to lift the cake out of the pan and carefully invert the Twinkie-misu onto a platter. Remove and discard the plastic wrap. Sprinkle top with chocolate shavings and serve with mocha fudge sauce.

Mocha Fudge Sauce (Makes 2 cups ) 1 cup packed dark brown sugar 1/2 cup light corn syrup 1 1/2 tablespoons instant espresso powder 3 ounces unsweetened chocolate, finely chopped 1/2 cup heavy (whipping) cream 2 1/2 tablespoons Kahlua, or to taste Pinch of salt In a small, heavy saucepan over medium heat, bring the brown sugar, corn syrup and espresso powder to a boil, stirring until the sugar dissolves. Remove the pan from the heat, add the chocolate and stir until melted. Stir in the cream, Kahlua and salt. Serve warm or at room temperature.

Blue Food

2008-09-16T08:45:00.000-07:00

Did you know there really is no such thing as Blue Food? Even though Steak-in-Shake restaurant would have you believe otherwise. George Carlin once said that if you find a really true blue food you will have found the key to eternal life. Even blueberries are not really blue. Ever make a blueberry smoothie? It's purple.

Here's another thing to ponder? Why is artificially flavored raspberry "food" colored blue? Ever get a Dairy Queen rasberry Mr. Misty or eat a rasberry otterpop when you were a kid? YIKES!

Wait....what about blue cheese?

The White Trash Expo

2008-09-10T13:47:00.000-07:00

A few weeks ago we girls from the Vin Kitch had a little clothing swap party. It was fantastic! We got a group of girls together to clean out their closets and bring over some "white trash" food. What could be more perfect...shopping and not spending any money and eating junk food. Truth be told it was only perfect while we were doing it... one should never consume this much processed food in one sitting...ohhhh tummy ache. This was hands down my favorite, it was so tasty I would have never guessed what the "white trash" ingredient was....we give you Lyndsey's "Twinkiemisu"!
Next we had "Hostess Kabobs"

and what is a white trash fest without some spam and cheese? Two wonderfully bad casseroles from Becky and Amy. One filled with Mac & Cheese and SPAM the other a mix of frozen mixed veggies, cheese, sausage and all kinds of other "garbage".

We also had some beenie weenies, Cheetos, moon pies, Frito's and bean dip, and some sort of spray cheese. OH and I must not forget there was a can of Vienna Sausages...these were eaten strictly on dares.

Simple is Sometimes Best

2008-08-28T08:49:00.000-07:00

It's summer and still a little on the hot side, so who really wants to kill themselves cooking. I am so lazy that when I cooked my pasta, the last few minutes I tossed the green beans in with it. They stayed on the top and I just rinsed when when they were done. All fresh foods from the farmers market...fresh green beans, fresh tomato's, fresh basil and fresh chicken cutlets right off the vine! Har har har....I keed I keed. But what could be more simple than dredging a chicken breast pounded out through seasoned flour and cooking it in a little olive oil. Salt and pepper on the platter, grate a little fresh Parmesan cheese over your pasta and there you have it, simple and delicious!

Susan Branch and Her Stove

2008-08-25T20:45:00.000-07:00

Author and artist Susan Branch not only has the most charming little books with lovely recipes, apparently her homes ooz charm as well. I only have one of her books, the Autumn book, I found it at Half Price Books. Is that not the greatest store on earth ( next to IKEA that is) . It's pumpkins, comfort food, and fantastic little watercolors. I thought I would check out her website and I urge you to do the same, her photos are full of all things home.

My grandmother had a stove very similar to Susan's, if the world were right there would be new stoves that look just like these gems.

Did I mention she also lives in my dream house? If "The Secert" reallllly works, Susan is mailing me the keys to this house as we speak! ;)

-Shelly

Who Likes to Rock the Party....

2008-08-23T10:49:00.000-07:00

I like to rock the party....well, maybe not the party, but I like to rock new recipes. I like to rock new recipes from Gourmet Magazine...sometimes I DO ROCK the recipes....like some awesome Shrimp Ettouffee I found in an old issue....but this recipe didn't really rock..it was barely soft rock...ok, I would have rather eaten a rock.

I give you Thai Fried Rice with Pepper Shrimp.

What could be wrong, in the words of Joey Tribiani... Rice...good...peas...good....eggs...good...chorizo...good...green onions...good...but somehow when you mixed it all up.....
does that look like I sneezed in the rice? Anyway, when I mixed it up, it was TRES BLAND. Not even the peppered shrimp could save it.

Sometimes I don't understand Asian food...the ingredients are there, but it does not work out like I think it will. Now baking...I can rock that party!

-Shelly

Watermelon Pickles Continued....

2008-08-13T07:27:00.001-07:00

I have seen many recipes for watermelon pickles and to be frank...they look like something that has been rotting in the trash can. I noticed that none of these recipes include ALUM. You could leave out the alum but this would result in a soggy slime covered pickled. Ok maybe there is no slime as I've never eaten one, but it looks like slime. Anywho...here are some pictures of our pickle extravaganza! I will get the recipe up later today.

Toodles
Shelly

Watermelon Pickles

2008-07-12T10:35:00.000-07:00

So what the heck kinda fuzzy picture is that? Well..it's not fuzzy, it's just my sealed witches brew. No not really, it's just some watermelon rind left over from the fouth of July rotting in some salt water and once it gets a nasty and stinky I'm going to wash them and make pickles.

What say you? That's gross? You're going to eat rotten watermelon? AWWWW YEAH We Are!

This is a very old recipe. My great-grandmother's to be exact. Our mom always made these when we were growing up and rest assured there is nothing...NOTHING even close to as tasty as a watermelon pickle. We don't really eat it rotten, after the rind and been left to stand in the brine for 1 week we will take the "pickles" out and wash off any bad stuff and or toss whatever bits look like they won't make it.

I will post as the project goes one, but for now...here is step one.

Boil 1 Cup salt and 1 gallon water. Pour over cut up pieces of watermelon rind (outer skin peeled). Use a 2 gallon earthen jar if you have one ( I don't so I went with this Tupperware) Make sure to sterilize the container you use by running boiling water all over the interior surface and interior lid. You don't really have to do this, but better safe than sorry. Let it stand one week. There will be some gasses released so you need to make sure the lid stays on. I will pile some books on top of my lid to make sure it stays sealed.

We'll see you at the end of the week with the next step!

-Shelly

Curtis Stone...I think I love you.

2008-06-20T15:01:00.000-07:00

Do I love you for your eyes? Yes. Do I love you for your crazy cool hair? Yes. Do I love you because you can cook, you have a very cute accent, and you are on one of the most wholesome television networks on the planet with a neato theme song that my 3 year old can bug out to? Yes, yes, yes, and yes. Mostly, I love you for your peppered sirloin steak with caramelized sprouts. It brings a smile to my face and makes my husband believe I am not mediocre in the kitchen.....and you know what they say..........idle hands are the devil's playground. You know what else they say.......if you say things that make no sense it will make your readers confused. Any who, I have made this with both a dry red and strangely enough a red sangria.....which was FANTASTIC!

14 oz brussel sprout

1/4 oz black peppercorns

four 7oz sirloin steaks

8 T butter (that's right....it will make your heart stop for all of the right reasons)

generous 1/3 c red wine

extra virgin olive oil

Blanch the brussel sprouts in a large saucepan of boiling salted water 2-3 min then refresh in ice cold water. Cut the sprouts in half and remove any outer leaves.

Sprinkle the crushed peppercorns over a large plate. Press each steak into the crushed peppers and then season both sides with salt.

Heat a large frying pan, add the olive oil and when hot, add the steaks and cook for 2 minutes on each side.

Place half the butter and brussel sprouts in a separate pre-heated frying pan and allow to caramelize for 2 minutes. Season with salt and pepper to taste.

Add the red wine and remaining butter to the steaks and remove the pan from the heat. Divide the Brussel sprouts between 4 serving plates, then place the steaks on top. Spoon the pan juices over the beef and serve immediately.

-Robin

Onion Law

2008-05-20T11:04:00.000-07:00

( More OPP - "Old Popular Posts"!)

While surfing the web this evening looking for something to blog I discovered some outdated onionlaws. You can check more of these out at http://aggie-horticulture.tamu.edu/plantanswers/publications/onions/onionlaws.html If you are a woman weighing over 200 pounds living in Ridgland, South Carolina you are in violation of the law if you are seen wearing shorts eating onions in a restaurant or at a picnic. O.K., now let me take a moment to make a fashion public service announcement. It is my personal belief that no-one should ever wear shorts because they are one of the most unattractive pieces of clothing ever invented, so forget the onion thing and lets just outlaw shorts. I mean for Pete'ssake ladies....wear a skirt. It's way more flattering. This, of course, excludes work out attire, around the house garb, and when you get all dressed up to go to the Walmart it's all right too.
Now, try this AWESOME French onion Soup Recipe we picked up from Carike Clements & Elizabeth Wolf- Cohen's book "French- Delicious Classic Cuisine Made Easy".

4 large onions
4 cloves garlic minced
1 tablespoon flour
1 tsp sugar
1/2 teaspoon fresh thyme
1 tablespoon butter
2 tablespoons butter
1/2 cup dry white wine
8 cups beef or chicken stock ( we use chicken )
2 tbsp brandy
6-8 thick slices French Bread
1 clove garlic
12 oz Swiss cheese, grated

In a large pot heat olive oil and butter, add onions and cook till soft and just starting to brown about 10-12 minutes. Add minced garlic, sugar, thyme and cook over medium heat for 35 minutes until onions are well browned, stirring frequently.
Sprinkle over the flour and stir until well blended. Stir in the white wine and broth and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and simmer for 45 minutes. Stir in the brandy if using.

Preheat the broiler and rub each slice of toasted French Bread with the garlic clove. Fill oven proof soup bowls on a baking sheet and fill about three-quarters full with the soup. Float a piece of toast in each bowl. Top with grated cheese. broil about 6 inches from the heat 3-5 minutes. just till cheese begins to melt and bubble.

Cat Shame, Pop Tops, & Cheese

2008-05-14T10:46:00.000-07:00

Some of you know I work in an art gallery and have even been to my place of employment. We do a little gallery hop every month and I usually whip up something for the hop. Over at The Pioneer Woman Cooks, Ree, aka 'the Pioneer Woman" made these awesome goat cheese 'logs' (what else would you call them...log sounds so..well ...YOU KNOW.) and I was dieing to give them a try. She was right as usual...they are tasty and super easy to make. I've seen other variations on these, goat cheese in fresh chives, nuts, and various other herbs and spices...there are a lot of great variations on this recipe in (hard to believe it I know) Martha Stewart's Hor's Doeuvres Handbook. If you do a lot of entertaining as I do..this is a must have! I found mine at Half price books for $9... SUCKA!

-Shelly

Goat cheese with fresh dill

Goat cheese with Paprika

Fresh fruit with Farmers Cheese and Brie

While I was busy taking pictures of the nibbles...I also wanted to share with you this amazing, talented artists named John Strickland who has a fantastic quirky sense of humor. As you can see in the top picture there is a painting called "Cat Shame" and in this bottom one there is one in the background of a pop top on a can of soda. Very creative I think.

This Bread will Cost You Some Dough!

2008-05-08T10:53:00.000-07:00

More OPP - "Old Popular Posts".

Wheat (Triticum spp.) is a grass that is cultivated worldwide. Globally, it is an important human food grain ranking second in total production as a cereal crop behind maize; the third being rice. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, pasta, noodles and couscous; and for fermentation to make beer, alcohol, vodka or biofuel.
The current financial market of wheat has recently fluctuated. Due to the possibilities with ethanol fuel, the “smart” farmers have planted corn. Because of this, wheat has become a more sought after resource, therefore, wheat prices of gone sky high.

Why did we tell you all this you may be asking yourself…because the ladies at my vintage kitchen aren’t just “Donna Reading” around!

We graduated from 6th grade too...sheesh!

Kisses - Robin & Shelly

3 cups Whole Wheat Flour
1 1/2 tsp instant yeast
1 1/2 tsp salt
3 tbsp sugar
1 1/4 cup water
2 Tbsp veg oil

In a large mixing bowl mix your yeast, sugar, salt and yeast in warm water. When the yeast starts to bubble you can start adding in your sifted flour. When the dough begins to ball turn it out onto a lightly floured surface and kneed. Knead the dough with quarter turns with the heel of your hand. Repeat until dough is smooth and elastic and does not stick to the board. Place in a buttered bowl and turn the dough once. Cover with a damp cloth and let rise until it has doubled. Punch down the dough and turn it completely over in bowl. Let rise again until almost double in bulk…about 30 mins.

Shape the dough and place in a loaf pan. Bake about 50 mins…bread is done when you hear the “thump”. Remove from pan to cool.

Down with OPP?

2008-05-07T07:59:00.001-07:00

While we have been slowly moving from our typepad page to blogger I thought I would transfer the old recipes but there are just tooo many and I'm tooo lazy. We will just be posting some of our favorirtes....So if your down with OPP - "Old Popular Posts". Look out here they come.
-Shelly

PIMP MY DREAMCICLE

Have you ever seen that MTV show, pimp my ride, where they take a 1982 mercury linx and turn it into a stretch limo/tiki bar? Well, lets say if an orange dreamcicle were a mercury than well...enough with the metaphors. If you want to make this one you don't really have time for silly stories.

These Frozen Grand Marnier Souffles are tasty but be prepared to work fast and work out your upper arm! This recipe comes from a book written by our second favorite Bridget Jones "Appetizers, Finger Foods, Buffets & Parties" written by Bridget Jones, and apparently this Bridget CAN cook.

Serves 8
1 cup superfine sugar
6 large eggs, separated
1 cup milk
1 tbsp powdered gelatin, soaked in 3 tbsp cold water
4 tbsp Grand Marnier... if you don't want to shell out the $35 for a bottle of this stuff you may sub 1 teaspoon of orange extract-though I am not promising the same side effects ; )
2 cups heavy cream

1. Wrap a double collar of baking parchment around eight dessert glasses or ramekins and tape shut. Whisk together 1/2 cup of the sugar with egg yolks until the yolks are pale. This will take about 5 minutes by hand or 3 minutes with an electric hand mixer.

2. Heat the milk until almost boiling and pour it on the yolks, whisking constantly. Return to the pan and stir over a gentle heat until the custard is thick enough to coat the back of the spoon. Remove the pan from the heat. Stir the soaked gelatin into the custard. Pour the custard into a bowl and leave to cool. Whisk occasionally until on the point of setting...but be careful to work fast and not let it set otherwise your souffles will be chunky!

3. Put the remaining sugar in a a pan with 3 tbsp water an dissolve it over a low heat. Bring to boil and boil rapidly until it reaches the soft ball stage. Remove from the heat, in a clean bowl, whisk the egg whites until stiff. Pour the hot syrup on to the whites, whisking constantly. Leave the meringue to cool.

4. Add the Grand Marnier to the cold custard. Whisk the cream until it holds soft peaks and fold into the cooled meringue, with the custard. Pour into the prepared glasses or dishes. Freeze overnight. Remove the paper collars and leave at room temperature for 15 minutes before serving.

This would also work in a large souffle dish if you would rather not do individuals.

Vegetable Lo Mein...

2008-05-05T12:18:00.000-07:00

Cooking Chinese food has always been somewhat of a challenge. For starters there's that whole "I'm not Chinese" thing and then the fact that if you grew up in the 70's we thought La Choy was Chinese food....it's not, who knew.

The thing about it is that it never tastes as good as take out...until now. Give this a try... if you like lo-mein you will like this! You could easily add some shrimp, chicken, pork, cat, whatever. It will taste like the restaurant!

-Shelly

Vegetable Lo Mein serves 2 or 4 as a side

Boil 1/4 box linguine in salted water

In a bowl

¼ low sodium soy sauce
¼ tsp fresh grated ginger
1 TBSP sugar
1 tsp white wine vinegar
Thin sliced green scallions

In a pan with a TBLS Olive oil add

4 large mushrooms sliced
1 small onion chopped
1 clove garlic grated
1 cup bean sprouts (fresh...NOT that crap out of a can...don't say I didn't warn you)
¼ tsp red pepper flakes (more if you like it hot)

Cook until onions and mushrooms caramelize
Add and toss

1 cup thin sliced green cabbage
1 grated carrot

Add linguine and pour prepared sauce over everything, mix well.

Serve with more scallion sprinkled over the top.

Eggs and Cake

2008-04-30T14:43:00.000-07:00

My last post was a vegan chocolate cake...I mentioned that I really didn't know why one need to put eggs in a cake. The vegan cake had no eggs and it held together perfectly. So, I thought I would give it another go with this butter pecan cake. As you can see it didn't really work out so well. No sooner than I frosted it a large chunk just fell right off. But, I will say this...it was the lightest cake I've ever made.
-Shelly

Vegan Chocolate Cake

2008-04-08T09:35:00.000-07:00

Yeah that's right...I posted bacon and now I'm posting vegan!

Vegan recipes are great....they are perfect for me as I'm not so good about keeping eggs on hand, or milk for that matter. Alright truth be told milk and I don't get along, we don't have a very em "nice" relationship. I'm waiting for cheese to betray me as well, but so far we're still "OK".

This is really easy, the cake sticks together wonderfully, and in all honesty I think it taste just like those box cakes...and lets face it as much as we wish our homemade cakes were as light and tasty as box cakes, they just aren't. Except this one.

Note: Frosting....out of a can
Kumquat...just for looks (I'm shallow that way)

Recipe

Also, I'm starting to think that using eggs in baked goods is sort of an old wives tale. I always thought it was the eggs that held it all together, but apparently not. I'm not sure why this cake works so well.

I'm not Alton Brown you know!

-Shelly

Snooping

2008-04-05T08:55:00.000-07:00

One of my favorite things about reading other peoples blogs is when I get the chance to snoop. Sure it's great to see what people are cooking, but I'm always curious what their home looks like. Is it polished and perfect, are there shoes and newspapers everywhere, are there 6,000 animals running around. Do they have a couch that dates back to 1972, is their space as sophisticated and sheek as the seemingly sophisticated and sheek meals they prepare? So, I thought maybe since blogging is a way of letting the world in on what your doing and sharing a piece of yourself with whomever comes along (reader/stalker) I would let you snoop around my living room/dining room in my "attic" apartment. I live in a historic house on the third floor in a little downtown district. As you can see I have an ancient TV that has been around since I was in High School and have a penchant for bouquets of pink flowers. This weeks happen to be carnations. And just as a side note and little tip, when buying bouquets of flowers ( which one should do regularly) try and buy ones that are all the same color...I find they look much better than bouquets with a mix of crazy yellow, purples, greens and reds. Just my opinion...but I'm right ;)

-Shelly

Mountain Medley vs Cheese and Bacon

2008-04-04T09:22:00.000-07:00

Sometimes it sucks trying to watch what you eat. I was not blessed with one of those super fast motabolizisaazzms. I try to only eat this sort of greasy breakfast food goodness on Sundays. The rest of the week it's Mountain Medley Kashi with rice milk...or maybe if I'm really feeling crazy a piece of toast. I use to be one of those breakfast skippers and then I read that fat people usually skip breakfast...well that settled it...if skinny people eat breakfast I'm doin it! No need to twist my arm! Plus my sister, Mizz Robin, has often harped on the goodness of breakfast and no matter what it is...it's better than nothing.

So in honor of what I really wanted this morning instead of the granola I ate, here is a recipe for simple baking powder biscuits. Now in full disclose I would recommend making these for something such as sausage gravy as I find the biscuits a bit heavy....to heavy this little sandwich you see above....I ended up tossing half the biscuit and hitting it with a fork. SO...if you happen to know of a lighter biscuit please send the recipe my way at myvintagekitchen@gmail.com and I will post it and give it a go!

-Shelly

2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup Crisco
milk
butter

Preheat oven to 400 degrees. Place flour, baking powder and salt in a bowl. Cut in crisco with pastry cutter or fork. Add enough milk to make dough, do not mix too much. Place dough on flour surface and pat out to about 1/2 inch thick, try not to work it too much the less handled the more tender the biscuit. Cut biscuits with a floured cutter or glass. Place on cookie sheet

Top each biscuit with just a little bit of butter
Bake for about 10 minutes or until they start to brown on the edges.

Stinky Funky Fish from a can....is good.

2008-04-03T10:41:00.000-07:00

I found a great blog called Janet is Hungry....unfortunately Janet appears to not be blogging much these days, but that's OK...it gives me time to catch up on all her amazing looking food! I tried this little number out....here is the recipe. It's a Salmon & Cream Cheese Crepe and it is wonderful! This was my first crack at a crepes and turns out they are not so hard...and it also seems I've forgotten how heavenly they taste....even without the cream cheese and salmon...but I'm not saying I was eating them as I was making them...and I'm not saying I ate so many that my stomach hurt, and I'm not saying that I secretly wanted to keep them all to myself and and eat this entire cream cheese fishy delight.

Oh and one more note...if you have not ever dealt with salmon from a can...it may seriously be the most disgusting thing I have ever done....it does not smell good, it does not look good, and I still can't believe I ate it...but it was awesome...you know, once it was "doctored up".

-Shelly

Beef Bourguignon

2008-02-26T13:53:00.000-08:00

This came out of Real Simple magazine and I have to say the sauce is INCREDIBLE! The only thing is, the way they want to you cook the meat just does not give it time to get nice and tender. It's just too fast. So I would suggest altering the recipe as follows. Use a 2 lb roast...put it in a crock pot with a box of beef stock ( or homemade for you stock snobs)and let it cook all day. Then make your bourguignon ( man that's hard to spell) sauce. The secret weapon is a little can of condensed Campbell's Golden Mushroom Soup. I'm guessing if your a stock snob this will probably not work for you either...but trust me it rocks!

2 lb rump roast or another lean roast...I know everyone wants "marbling" but I like it lean and just cook it all day....it will be super tender and fall apart.
10 oz mushrooms ( I added a little extra cause I love the mushroom...baby portobello and button)
1 sm bag frozen pearl onions
1 can Campbell's Golden Mushroom Soup
2 Cups of good red wine ...DO NOT USE THAT "Cooking wine" Please!!! If you wont drink it don't cook it. ( I know I can use condensed soup and box stock...but this I'm picky about)
1/4 tsp fresh ground pepper
1/2 tsp kosher salt
1 Tablespoon Olive Oil
OK....here we go...After you have cooked your roast let it rest for about an hour...it should be cool enough to slice 1/2 of it up into 1" cubes ( I like to use the rest for sandwiches.) Over medium heat put your tablespoon of olive oil in a pan and add your meat. Toss it around till you get some nice caramelizing going on...this will give a little something special to the sauce. Remove the meat and set aside. Add your mushrooms and onions and cook until all the liquid evaporates off your vegetables and you get a nice color. Add 2 cups of wine and cook down till about half of that liquid is gone. Add your can of mushroom soup plus 1/4 cup water...bring to a boil, add your meat. Let it all get incorporated and simmer for about 10 minutes.

This is a beautiful dish and it tastes complex (it's the wine)...but relatively easy to make. I served it with some grilled asparagus and a baguette.
Now on to the sandwich. You can use the rest of your baguette for these yummy sandwiches the next day! I slice a few mushrooms and start to cook them in a pan with a little butter...I like them to get a little crunch on the edges and carmelization ( carmelization makes the world go round). Once the liquid is gone deglazed the pan with some red wine...just enough to make a rich sauce. Butter your baguettes and pop them face down on a cookie sheet at 400...watch them so you just get a nice warm crusty texture.
Pile your meat on the baguette sprinkle with a little season salt, layer on your mushrooms, then pour some of that thick sauce over the top...grate a little fresh Parmesan cheese over the top. Put the lid on your sandwich and slice it up! This is SOOOO GOOD!

Pizza Snob

2008-01-08T09:14:00.000-08:00

For those of you who know me, you are aware of my pizza issue. I just don't get it. My taste buds are obviously SO refined that pizza does not nor has it ever seemed like a good idea. It is the sauce and cheese thing. It's like a warm box of wine to me...not really appealing, but, it will do in a bind. Then, a friend of mine introduced me to a FABULOUS and easy hors-devours. It is pizza-like in appearance, but with a fantastic twist. It's the vegetable version of a fruit pizza. So, put that room temperature glass of Franzia away and celebrate the New Year with this slightly different and very pretty addition to the table.

Vegetable Pizza
1 baked pizza crust
1/2 cup mayonnaise
8 oz cream cheese
1 packet of ranch seasoning
random fresh vegetables to your taste (I used tomato, cucumber, red and green peppers) shredded cheddar cheese to sprinkle on top

Mix the mayonnaise and cream cheese together along with the seasoning packet. Add chopped vegetables and sprinkle with cheese. POOF it is finished.

Cookie-A-Day #4 Cherry Coconut Bars

2008-01-08T09:11:00.000-08:00

Have a cherry bar this Christmas

It's the best one of the bunch

I don't know, how far they'll go

So have one with your lunch

Have a cherry bar this Christmas

It's not been on the floor

Tastes so good, like cookies should, so you'll come back for more.

Oh, but, the coconut.Sprinkled to and fro.

Goes on the cherry bar.

It's not just for show.

Have a cherry bar this Christmas.

And in case you didn't hear.

Oh by golly, have a cherry bar this Christmas.

This year.

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/2 cup cold butter (no substitutes)
FILLING:
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped walnuts
1/2 cup quartered maraschino cherries
1/2 cup flaked coconut

In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool on wire rack.
For filling, combine the eggs, sugar and vanilla in a bowl. Combine flour, baking powder and salt; add to the egg mixture. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

Cookie-A-Day #3 Russian Tea Cakes

2008-01-08T09:06:00.000-08:00

Sing this one to the tune of White Christmas aloudwhile you sit in your office in front of everyone sothat you can go home early because you have LOST YOURMIND!

I'm dreaming of a white cookie, just like the ones made out of dough
where nuts are baked on, the sugar's caked on, the kind that looks a lot like snow
I'm dreaming of a white cookie, like the ones I really love to bite, man they really taste out of sight and may Russian Tea Cakes all be white Russian Tea Cakes.

INGREDIENTS
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and vanilla untilsmooth. Combine the 6 tablespoons confectioners' sugarand flour; stir into the butter mixture until justblended. Mix in the chopped walnuts. Roll dough into 1inch balls, and place them 2 inches apart on anungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool,roll in remaining confectioners' sugar.

Cookie-A-Day #2

2008-01-08T09:04:00.001-08:00

Here is a little ditty devoted to our Aunt's "ChristmasTree" Christmas cookie!

Oh Cookie Baum

Oh Christmas cookie, oh Christmas cookie

We made you oh so hasty

Oh Christmas cookie, oh Christmas cookie

Your dough of almond Paste (eeey)

you started as a pile of mush

your not a tree, more like a bush

Oh Christmas cookie oh Christmas cookie

You really were quite tasty

Pictured is the cookie cut in half. This is #2 for our Countdown to Christmas Cookie-A-Day! This cookie is the second to the last in yesterdays photo.

1 cup butter
1/2 cup sugar
1 tsp vanilla
1 3/4 cup flour
1 cup finely chopped nuts
1 bag of chocolate kisses
green sugar
powdered sugar.

Mix everything butter, sugar, vanilla, flour, and nuts. Form the "tree" around the chocolate kiss. Bake at 375 for 10-12 minutes. While cookie is still warm roll in powdered sugar and sprinkle with green sugar. There you have it! Yummy little "Christmas Trees".

Cookie A Day

2008-01-08T09:00:00.000-08:00

Hmmm where to begin....I think smack dab in the middle with the "Salty Hugs". I don't know if this is really a "cookie", but it's close enough. This is perfect for you salty/sweet lovers out there.

1 bag Seyfert Extra Dark, Extra Salty Round Pretzels
1 bag Hershey's Hugs ( white chocolate/mint)
1 lg bag Plain M&M's ( Christmas Colors)

Place a sheet of wax paper on a plate that can be put in the microwave. Fill the plate with the pretzels. Add a Hershey Hug to the center of the pretzel. Microwave on high for approximately 1 minute & 20 seconds. Immediately remove from microwave and put an M&M in the center. As you push in the M&M try to move the melted hugs to fill in any blank areas. Leave on wax paper & slide on to a cookie sheet. Put in the freezer for 15 minutes.
Take these to the office Christmas party and they will be gone in no time flat!

Turkey Veggie Roll-Ups

2008-01-08T08:55:00.000-08:00

If I were a plate full of leftover turkey, this is what I would be.

These really could be made with your favorite veggies. 1 roll-up... Serves 2. This makes a nice alternative this time of year as well....you know...because of all the cookies. By the way we will be starting our Countdown to Christmas Cookie- A- Day tomorrow!

8-10 asparagus tips
1/2 orange bell pepper
green leaf lettuce
4 slices of turkey
1 sun-dried tomato/basil tortilla

For the sauce
2 Tablespoons sour cream
1 teaspoon fresh chopped Greek Oregano
1 teaspoon fresh chopped flat leaf Parsley
Pinch of Morton's Light Salt

After everything was spread out on the tortilla we lightly salted the turkey and veggies again as well as added some fresh cracked green and red pepper.

Roll up and serve! If you want to serve as appetizers we recommend subbing the sour cream for cream cheese and letting them chill in the refrigerator for about 2 hours. This makes them MUCH easier to cut and they will stick together better!

Fwoodie Tawk

2008-01-08T08:54:00.000-08:00

Substitution is an evil word. I should know as I have just substituted for the most evil group of middle schoolers on the face of the earth. So, lets pretend that the real vanilla left because she washaving a baby and I (the imitation vanilla substitute) decided to come in and add flavor to the souffle. Then, all of the eggs with their ipods and headphones decided to gang up on me, the imitation vanilla substitute, and create utter chaos! It was all a big deflated souffle. Do you get what I'm saying? Do you? You crazy foodies....I knew you would understand. Now, here is a cheesecake with no substitutes.

Mandarin Cheesecake (This makes a small cheesecake)
3/4 C crushed graham crackers
2 1/2 T butter-melted
2 T sugar

Mix and bake for 5 minutes at 325 degrees

Mix
1/4 C sugar
1 1/2 t lemon juice
8 oz cream cheese
1.2 t vanilla
1 egg

Put filling in prepared crust and bake 25 minutes at 325 degrees.

For Topping
Juice of 1 11oz can Mandarin oranges
1/3 cup orange juice
1 T cornstarch
1/4 cup sugar
1 drop red food color and 1 drop yellow

Bring to a boil for 1 min
Place your Mandarin oranges around the edge of the cake and pour your topping in the center covering the entire cake.

Chill for 2 hours and enjoy

Confetti Chicken

2008-01-08T08:44:00.000-08:00

One time I was in a parade where I had the privilege of riding on the back of a corvette. It was owned by the guy that ran the local Dairy Queen. Now, how can I describe this guy? I don't want to say pompous...as I am a good girl I am, but, he was pompous. There, I said it. Before I got into the car he made me take my shoes off so that I didn't track in any dirt. (because I had obviously been to a mud buggy race or something....jerk...I'm clean I tell you CLEAN!) Any-who, what I enjoyed the most that day in the parade were the clowns that threw confetti directly into the car. It doesn't get much better than that....dirty dirty confetti in his pretty pretty car. I love clowns.

[ Shelly here... what my sister Robin failed to mention to you in her little story about clowns and jerks is the REASON she got to ride in jerks corvette....hehe...but I am going to tell you....She was in a beauty pageant and HAD HAIR AS BIG AS TEXAS! BWAHAHAHA]

OK on to the recipe,

3/4 cup chopped onion
1/2 cup diced celery
2 cups potato, cubed
2 cups chicken broth ( from the 2 chicken breasts you will cook)
Simmer in sauce pan for 20 min
Next combine in Large casserole
2 chicken breasts, cooked and cut into small pieces (about 3 cups)
1 can cream of chicken soup
1 cup sour cream
4 oz mushrooms
2 cups frozen mixed vegetables
2 teaspoons Worcestershire sauce
1 teaspoon salt
pepper
add simmered vegetables

Mix together
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup milk
1 Tablespoon ea green and red pepper
1 cup shredded cheese ( Cheddar or whatever you like)

Spoon on top of casserole mixture. Bake at 350 for 40-45 minutes. Sprinkle 1/4 cup cheese on the top and put back in oven for 5 minutes to melt cheese.

Christmas Vandals

2007-12-30T20:14:00.000-08:00

Hello Everyone. It isn't often that I write on a serious theme, but, our home was recently violated....and at Christmas time. Video surveillance caught these two vandals standing next to my home. The suspect on the left can be identified by the prison tattoo of a tear on his left eye. He goes by the street name "g-bread man" and is known for his handy work in rainbow graffiti. He calls it "ice-in" the place. During the night this crime took place he had one accomplice who managed to elude the camera. He appeared to be scantily clad wearing only 3 large strategically placed green, orange, and red buttons. The only audio that could be deciphered was something about "bite me". If you have seen these scum-bags, please let me know. I eat guys like this for breakfast.
Recipe:One store bought gingerbread house kitOne toddler to place candy in his mouth and then onto the gingerbread house

MERRY CHRISTMAS! AND YOUR WELCOME! ;)

Chicken Fact

2007-12-30T20:13:00.001-08:00

Fact - Alektorophobia - Fear of chickens.
Freak out the Alektorophobiac in your life with this recipe for Chicken and Potato Soup!

2 chicken breasts
6-8 cups chicken stock
2 medium potatoes peeled and cubed
1/4 cup peas
1/4 carrots diced
1 clove of garlic minced
4 sprigs fresh thyme
salt and pepper to taste

Boil and shred chicken...add rest of ingredients...now is that so scary!

Chili Grudge

2007-12-30T20:10:00.001-08:00

Chili Grudge...When I was in the fifth grade my uncle bought me a really, really cool pink jacket. It was like a souped up "Members Only" jacket. It had EVERYTHING. This included several zipper pockets, puffy sleeves with small pleats around the shoulder, snaps, shoulder pads, and well, you get the picture. It was the 80's. So there I was, minding my own business, walking down the hall to return my lunch tray when out of NOWHERE a 6th grader ran into me with her tray spilling chili all over me and my jacket. I was devastated. She didn't even say she was sorry. She just kept walking. I will NEVER forgive her.
Now here is a recipe for chili that didn't come from a grade-school cafeteria. We call it second day chili because it tastes perfect the day after you make it.

1 lb lean ground beef (or turkey)
2 Tablespoons chili powder *your taste...I think this is a mild chili
1 Tablespoon ground cumin
1 large red onion diced (save some for garnish)
1 green bell pepper diced
1 large can of kidney beans
3 cans of crushed tomato's
olive oil
salt and pepper to taste.
sour cream and cheddar cheese to garnish

Put a little olive oil in a LARGE pot and saute your onions. Don't cook them to long just get them soft. Add your chili powder and cumin, mix it up. Add your ground beef and cook till no longer pink. Add green bell pepper, tomato's, and beans. Let cook for at least an hour. Salt and pepper as needed, or sneak in a little more chili powder or your favorite hot sauce. Chili is one of those things the longer it cooks the better it gets. This is great on a cold day when you have plenty of time to let it sit on the stove all day. Even better when you eat it the second day! Serve with a dollop of sour cream, a sprinkle of cheese, and a little onion.

2007-12-30T20:07:00.000-08:00

W.W.M.D.... The other day I was dipping my biscotti and ran into a dilemma. It broke of and became a mushy glob on the bottom of my cup...and I still wanted it. Would it be impolite to face the ceiling, cup in mouth, for an extended period of time until the crumbs ooz down? What if they loosen and just plop onto your nose...then what? I like to ask myself "what would Martha do?" I know I know, Martha would politely finish the coffee portion and set her cup down...all finished...but, then what. She would wait until everyone had left and then she would gorge herself on Biscotti crumbs, chocolate chips, and marshmallow cream! This, my friends, is why I like Martha. I know that she is secretly a real train wreck therefor validating me as a person. Don't worry Martha. I still respect you.

Chocolate Chip Biscotti

1/2 Cup Sugar

1/2 Cup or 1 Stick butter

2 eggs

1/4 cup milk

1/2 t vanilla

3 cups flour

3 t baking powder

1/4 t salt

1/2 c mini chocolate chips

Mix sugar, butter, eggs, milk, and vanilla untilsmooth. Slowly add flour, baking powder and saltmixture. Mixture will be sticky. After ingredientsare well mixed you can add the chocolate chips andcontinue to mix. Divide dough in half. Shape eachhalf into 10 x 3 inch rectangle on cookie sheet withgreased hands. Bake for about 25 minutes until toothpick insertedinto the center comes out clean. Cool for about 15minutes.Cut crosswise into 1/2 inch slices. Turn slices cutsides down on cookie sheet.

Bake 10 to 12 minutes oneach side. Biscotti should be golden brown whenfinished.

2007-12-30T20:04:00.000-08:00

Here's to the Banana...First you take your time picking out a nice bunch and they look really nice on your table for a day or two. Then you forget about them and they begin to turn and rot....maybe draw a fruit fly or two.....and then when they are just gross enough that you probably don't want to touch them...you cook them and EAT them. Here's to the Banana.

1/2 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
1 1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
2 eggs
1 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup quick cook oats
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sour cream
1 cup mashed bananas
1 cup walnuts (optional)

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Mix flour, oats, baking soda, baking powder and salt in a medium size bowl. In a separate bowl cream butter, add brown sugar, sugar, allspice, nutmeg and beat till fluffy. Mix in eggs and vanilla. Add the 1/2 the dry ingredients as well as the sour cream and 1/2 of the banana... mix well. Add any left over ingredients mixing very well! If you like you can add some nuts, but I like to use all of mine for decorating the cake. Pour batter into cake pans. Bake about 30 min and let cook for 5 in the pan.

Cool completely before Icing! Ice with your favorite Cream Cheese Frosting and decorate!

2007-12-30T20:02:00.000-08:00

Catch the RiceImagine going to a place where you are forced to sit with a bunch of weird strangers around a potentially dangerous, hot surface while another stranger flips knives in the air and at the same time cracking terrible jokes....and cooks your meal....all for your amusement. "please don't talk to me, please don't talk to me" I say to myself...and of course. Chef: "You, in the corner, want to catch a bowl of rice?" "If you do, your meal is free" Me: "No, that's all right. I'm fine" Chef: "Aw common now, you catch the rice" Me: "No, ummm, no thanks" Chef: "You scared to catch the rice?" "ah ha, don't be scared to catch the rice, it won't hurt you." Me: (in my head of course) No, you freak, I don't want to catch the rice, I'm not scared of the rice, I just don't want to catch your damned rice. Now fix me some chicken and get me a cocktail....I just put up with this crap because you are such a good cook....why! Why can't take out be this good! mmmm...teriyaki chicken. (reality) "O.K. I guess I will catch the rice." ...and you know what? My meal was NOT free. Now here is a great home alternative for when you don't feel like catching the rice.

1 3 1/2 lb chicken
3/4 cups teriyaki sauce (recipe follows)

TERIYAKI SAUCE
1 cup shoyu
1 cup sugar
1 3" piece fresh ginger, peeled and sliced
4 cloves garlic crushed and peeled
2 tablespoons bourbon

Stir together shoyu and sugar in a small saucepan over low heat until sugar dissolves, about 2 minutes. Add ginger, garlic and Bourbon and simmer for about 30 minutes. Remove and discard ginger and garlic. Sauce will keep in a sealed container in refrigerator for at least a month. Makes about 1 1/2 cups.

Preheat oven to 375 degrees. Rinse chicken and pat dry with paper towels. Tuck wings under back and tie legs together with kitchen string. With a pastry brush, coat chicken inside and out with teriyaki sauce. Put chicken in a roasting pan and roast for about 1 hour, basting every 15 minutes. If you want a darker colored bird, baste more frequently. Chicken is done when juices from leg, when pierced with a knife, run clear. Allow chicken to rest for 20 minutes before carving. Garnish with scallions and spoon small amount of teriyaki sauce over bird. The is from the Saveur Cooks Authentic American Cookbook under Tutu-Man's Chicken with Teriyaki Sauce.

Thats right...Tutu-Man!

2007-12-30T20:00:00.000-08:00

"O.K. everyone, it's time to pair off. Let's square dance." Now, don't get me wrong, Cadice and I made a nice pair on the dance floor, but, I never really understood the relevance of square dance to my freshman academic career. Especially in an all girls gym class. Wouldn't it have made more sense for us to sit around a break-room eating lean cuisine while we judged the school secretaries style of parenting and watched passions? I mean, THAT would have prepared me for real life. Now, here is a better pear than Candy and I ever made. Courtesy of Ina Garten....we just love her! Oh and one more thing, this would be excellent with berries if you don't want to use pears!

1 tablespoon unsalted butter at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra large eggs at room temperature
6 tablespoons all purpose flour
1 1/2 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy, such as Poire William
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar

Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. Beat the eggs and the 1/3 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature. sprinkled with confectioners' sugar.

2007-12-30T19:57:00.001-08:00

First I will pop your eye out and swish it around in my mouth a few times. Then I will put it back in. Your lips will be red and luscious, like your wife's used to be. I will dig your ears out from the back yard where I placed them earlier this year......and when I am through, I will store all of your body parts in your keister. I love you Mr. Potato Head.
Sincerely,
Little Johnny

Now, here is a recipe for Potato Salad with Sausage from the cookbook simply titled "French".

1 pound small wazy potatoes
2-3 tbsp dry white wine
2 shallots, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
6 oz cooked garlic sausage, such as kielbasa
For the Vinaigrette
2 tbs Dijon mustard
1 tsp tarragon vinegar or white wine vinegar
5 tbsp extra virgin olive oil
salt and freshly ground black pepper

In a medium saucepan, cover the potatoes with cold salted water and bring to a boil. Reduce the heat to medium and simmer for 10-12 minutes until tender. Drain the potatoes and refresh under cold runing water. Peel the potatoes if you like or leave in their skins and cut into 1/4 inch slices. Sprinkle with the wine and shallots. To make the vinaigrette, mix themustard and vinegar in a small bowl, them whisk in the oil, 1 tbsp at a time. Season and pour over the potatoes. Add the herbs to the potatoes and toss until well mixed. Slice the sausage thinly and toss with the potatoes. Season with salt and pepper to taste and serve.

* This salad is often served in bistros and cafes as a starter. You can also serve the potatoes on their own.

2007-12-30T19:54:00.001-08:00

Have you ever held your dogs collar while somebodyelse called his name in the other room? Have you everroasted mini-marshmallows over a candle? Have youever spent the day in your pajama's with a bag ofcheetos and the brat pack? Have you ever made a danceroutine to an ABBA song with your sister?....and youare 30? A tribute to being snowed in. Now here is a festive cookie for all of you northerners caught inthe snowstorm.

1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Lemony Snippets

2007-12-30T19:36:00.000-08:00

Lemony Snippets...I was once given the gift of lemon balm and told to plant it in my yard. The person who gifted me this kryptonite, this lemon balm is now my arch nemesis. Laura Ingalls, I just have one thing to say to you, Miss Beetle only smelled of lemon verbena because she planted a little sprig and it took over her home and got into her sweat glands. At first it is pretty and you pluck a little here and there to make tea or sachet's. Slowly it creeps under the deck and into your yard. The next thing you know it smells like lemons when you mow, when you walk, and when you hang out on the deck for a barbecue. The lemon smell slowly takes over your nose, your dreams, your mind, your life, and when you have had enough, you put the house on the market to sell and you tell the potential buyer about it....so that she can make tea and sachet's. Now, here is a great recipe for lemon bars.

1/2 cup butter

1/3 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 large egg yolks

1 large egg

2 cups all-purpose flour
Preheat the oven to 350 degrees.

Beat butter in mixer till it begins to soften. Add powdered sugar, extracts, egg yolks and egg, and flour... beat until combined. Grease a 9x13 inch baking pan. Spread dough into bottom of pan.Bake for 20 minutes or until done.
While baking the crust make the filling by mixing the following...
5 large eggs2 1/2 cups sugar1/2 cup lemon juicezest from one lemon
Poor this over your crust and bake for another 30 minutes. Let cool completely before cutting. Many people sprinkle powdered sugar over the top, but I find this makes my teeth curl. Enjoy!

2007-12-30T19:34:00.001-08:00

Dear Beanie Weenie song Mom, It has come to my attention that you are feeding your children beans and hot dogs from a CAN. I thought perhaps someone should let you know that beanie weenie is neither nutritious, or delicious, no-matter what the little kid in the commercial says. I would also like to suggest that you seek some professional help for your lack of ambition as you have chosen to open a can rather than cut up a hot dog into some baked beans. Thank you.P.S. Check our our recipe for Hericots Verts (that's french for green beans yee haw). Maybe your sunken face, pasty, malnourished children would prefer something along these lines. Don't hate me for my honesty...I do it for the children....sigh.
1 pound French string beans, or regular old green beans if you can't find french.

Kosher salt
1 red onion, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
Olive Oil
Freshly ground black pepper

Preheat oven to 425 degrees. Blanch beans in salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop cooking. When they are cool, drain and set aside.
In a large bowl toss the onion and peppers in 2 tablespoons olive oil and sprinkle with salt and pepper. Spread on baking sheet and roast for 15 minutes. Toss with spatula every 5 minutes to be sure the vegetables roast evenly.
Just before serving, reheat the beans in a saute pan. Drizzle with a little olive oil. Sprinkle with salt and pepper and arrange on platter. Spoon the roasted vegetables over the beans and serve hot or at room temperature.

2007-12-30T19:30:00.000-08:00

My husband was raised on a turkey farm in the middle of an apple orchard. One year, during the hight of turkey season, he and a cousin gathered a number of rotten apples from the orchard, dipped them in mud, found a dark corner of the market so as not to seem suspicious, and attempted to give each customer a free carmel apple with the purchase of any turkey. Crazy little snozwangers. Now, here is a mud free recipe for Apple Crisp.
6 large apples
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 cup butter
1 cup brown sugar
1 cup flour

Peel and slice apples. Mix with sugar. Place apples into 8" buttered pan. Sprinkle with nutmeg. Mix butter, brown sugar, and flour into a course mixture and spread over apples. Bake at 325 degrees. 45 minuets to an hour.

2007-12-30T19:27:00.000-08:00

MAN FOOD...If HeMan, The Incredible Hulk, The Wolfman, and Justin Timberlake were real, they would eat this.

1/2 cup olive oil
1/4 cup butter
1 1/2 lbs. beef round cut into thin strips ( any good lean peice of steak )
1/2 lb mushrooms sliced ( optional )
1/2 large onion chopped
2 cloves garlic
3/4 cup tomato juice
1/2 cup fresh parsley chopped
1/2 teaspoon fresh oregano
salt & fresh ground pepper
1 cup dry red wine
1/2 cup grated Parmesan cheese

In a skillet heat olive oil & butter. Add and quickly brown & remove from skillet beef round cut into thin strips. Add mushrooms to skillet and brown 3-5 minutes then remove. Add to skillet onion and garlic...brown 3-5 minutes. Stir in tomato juice, parsley, oregano, salt and pepper. Simmer for 30 minutes. Add wine and Parmesan cheese and simmer for 15 minutes. Add meat and mushrooms. Simmer 1 hour covered.
Serve this on a hoggie that has been toasted in the oven with a little olive oil brushed on it. A little Italian seasoning on the bread is also good. You can top with grated provolone or your favorite cheese.
Note: You may wish to drain off some of the oil before adding the tomato juice and other ingredients, but will cook down.

Magic Cookies

2007-12-30T19:24:00.000-08:00

Warning: The views expressed in the following blog are not necessarily the views of nice people.My sister and I were in the grocery store the other day when the checkout lady asked us what we intended to make. "Magic cookies", we politely replied. This, of course, caused the clerk to share her story about how she had just made her first batch of fudge last night. We, in turn, politely asked how it turned out. "Good", she responded. "There is still some in that there coke cooler behind you. Go on, try a little." We quickly shot each other a horrified look.....stranger fudge. I could almost taste the dog hair and cat pee."No thanks, we are still full from dinner," we replied. "Go on, try a little, I didn't poison it or nothin.""no thanks.""Go on, reach in there and git ya a piece. It musta been good, everyone else ate it up"Great, now we were dealing with stranger fudge felt up by a number of other strangers reaching for stranger fudge around the final stranger fudge piece that we were supposed to EAT and since she hadn't poisoned it or nothin and we were obviously not diabetic or allergic to nuts as our magic cookie ingredients had given us away, we had no other option.....so....... we ate the stranger fudge. No magic cookie is worth that. Now, here is a recipe for that cookie. It's pretty tasty once you pick the ferret whisker out of your teeth.
1/2 cup of butter, melt and put in the bottem of a 12x7 dish.
Layer the following ingredients in order...
1/2 cups ( 18sq of graham crackers crushed)
1 cup chopped nuts
1 cup chocolate chips
1 1/3 cups of coconut
1 15oz can condensed milk
Bake 350 15-20 minutes ( light brown on top)
( You can also add butterscotch chips with the chocolate chips for a twist )

Country Chicken N Dumplins

2007-12-30T15:48:00.000-08:00

Country Chicken N Dumplins...

Wardrobe:Moo Moo....check

Curlers......checks

Scarf holding the curlers tightly to your head.....check

House shoes.......check

Red lipstick....check (hey, a girl has to look nice don't she?)

Ingredients:2 large chicken breasts fer boilin2 chicken boullion cubes (that's them little cubes of dried chickin powder)6 to 8 cups water2 chopped carrots1/2 cup peasPlace all ingredients into a large pot and boil. Boil until chicken falls apart adding water as needed. (about 1-2 hours)

Homemade Dumplings
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Drop spoonfuls of batter into boiling chicken, vegetables, and stock. Place lid onto pot andcontinue to boil for 15 to 20 minutes. Spoon over mashed potato's if you are a northerner, or eat alone if you are in the south......or if you are ugly. Best served at a picnic table in the kitchen surrounded by lawn chairs.

p.s. Just in case your prone to dumplin splatter take a gander at our red check apron...it's right nice.

Croissants on Ebay

2007-12-30T15:42:00.000-08:00

Our first recipe is croissants. While doing the researchI googled the word "croissant" and was pleasantlysurprised to find that you can buy croissants and anumber of other perishable items on eBay. At whatpoint do you stop going to the grocery and startbuying your food from random strangers? I mean, it'sone thing to seek out a coveted box of Wonka barswhich you don't intend to eat because it is way moreimportant to find the golden ticket, even if they lookreally good....no, no, what did I say....no strangerchocolate!!! NO. Here is a quick list of things youcan buy. Astronaut food, alligator meat sticks, candyshrimp, box of lime Jello, a whole section on poultry,and a real deal on a combo pack of pickled eggs andpickled sausage. I am assuming that all items will bepackaged and shipped by the boogery guy that cleansthe bathrooms at the traveling carnival. Now, here isa real and fabulous recipe from famed chef JamesBeard.

Croissants

INGREDIENTS

1 package active dry yeast

1/2 t. sugar

3 c. flour

2 t. salt

1 T. unsalted butter

1 t. unsalted butter (separately)

1 c. unsalted butter chilled

Place water, yeast and sugar in a small bowl. Stironce or twice and let stand until the mixture bubbles(4-6 minutes).In a large bowl combine the flour, salt and 1 T.butter. Add yeast mixture and stir with a woodenspoon until all the liquid is absorbed. With your hands, gather the dough into a ball, placeon lightly floured surface, and knead for about 10minutes. If the dough sticks to your hands orsurface, knead in a few tablespoons of flour asneeded. Knead until smooth. Lightly grease a large bowl with 1 tablespoon ofbutter. Place the dough into the bowl and sprinklewith a little flour. Cover with a towel and let thedough rise until it doubles in bulk (about 1 hour). Punch the dough down and sprinkle with flour. Wrap infoil. Place in refrigerator until well chilled (about2 hours).Remove from refrigerator and turn onto a lightlyfloured surface. Roll the dough into an oblong shape1/4 inch thick. Place so that the long side faces youhorizontally. Fold dough into thirds creating 3layers. Begin at the right side. Dot only 2/3 of the surfacewith 1/4 of the chilled butter. Leave the last 1/3 unbuttered.Now begin on the left side with the unbuttered end. Lift and fold over the center of the buttered thirdand fold remaining 1/3 to form 3 layers. Roll thedough again into 1/4 inch oblong shape and proceed asbefore until all of the chilled butter is used. Wrapthis in foil and chill for 2 hours.Preheat oven to 350 degree's. On lightly flouredsurface roll chilled dough into square 15 1/2-16 inchby 1/4 inch. Measure off 15" by 15" square and cutwith a knife or pastry wheel. Then cut it into 95-inch squares. Place 8 squares on a large cookiesheet and then refrigerate to prevent dough fromsoftening while you make the first 2 croissants.Cut square diagonally into 2 triangles. Elongate eachby rolling into 1/8 inch thickness. Hold pointopposite the wide base with one hand and with the palmof the other roll the dough from the base. Stretchslightly as you roll. Continue with each square andrefrigerate after each is made. Place on lightlygreased baking sheet. Bake on middle of shelf untilgolden brown. This should take about 20 minutes. Voila!