How to Bake Quick Bread - Apricot-Orange Nut

We love moist, fruity quick breads--and this is one of our favorites. It's nutty, flavorful, and full of wholesome ingredients. We would like to share this recipe with you and demonstrate the baking principles for wonderful quick breads.

The definition of quick breads is imprecise. Often cookbooks classify muffins, coffeecakes, and biscuits as quick breads--not just those moist loaf breads made without yeast--breads like banana nut bread and date nut bread. And there is a thin line between quick breads and cakes. Quick breads contain less sugar and fat than cakes. They usually, but not always, contain fruits or nuts to add flavor and moisture and make up for the low percentage of fat and sugar. When we refer to quick breads, we're talking about loaf-shaped breads without yeast.

There are two major makeup methods for quick breads--the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. Today, we will look at the muffin method.

In preparation, grease an 81/2-by 41/2-inch loaf pan. Dust the pan lightly with flour by placing a spoonful in the greased pan and jostling it about by tapping the pan against the heel of your hand. Preheat the oven to 350 degrees with the rack placed in the center of the oven. Your pan should have an even coating as shown.

Here are the ingredients that we will use in our liquid mix:

3/4 cups very hot water

3 tablespoons butter

3/4 cup (5 ounces) diced dried apricots

1 tablespoon orange zest

3/4 cup orange juice

1 large egg

1. Heat the water until very hot, nearly boiling. You can do so in the microwave. Pour the water into a large bowl. The bowl should be large enough to mix the batter in.

2. Add the butter.

3. Dice the apricots into 1/4-inch pieces and add them to the hot water.

4. Grate the outer skin from an orange until you have a tablespoon full. You only want to get the orange peel without scraping deep enough to get the pithy white second layer, which is bitter. Add this zest to the hot water mixture.

5. Squeeze the juice from two oranges. Add 3/4-cup of the juice to the liquid mixture.

6. Stir in one large egg. Use a fork to mix the egg well.

In another bowl, mix the dry ingredients together:

1/2 cup sugar

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups oatmeal

1/2 tablespoon baking soda

1/2 tablespoon baking powder

3/4 cup walnuts

Make sure that they are thoroughly mixed. We like to use a large whisk.

7. Add the dry ingredients to the wet ingredients. Stir with a large spatula until just combined. If it is mixed too much, the action will develop the gluten in the flour and the bread will not be as tender as it should be. (We don't like to make muffins and quick breads with our electric mixer.)

8. Scrape the batter into the prepared pan and place it in the oven. Bake the bread for 40 to 45 minutes or until the bread tests done. When it is done, a skewer or large toothpick inserted into the center of the loaf should come out clean.

9. Let the bread cool in the pan on a wire rack for five minutes. Invert the pan and remove the loaf to finish cooling on the wire rack. If the bread does not come free easily, the top edges of the loaf are probably bound to the pan. Try lifting the edges away from the pan with a sharp knife.

Store the bread in the refrigerator where it will keep for up to a week. This bread, like most quick breads, is much better served the next day. The bread can also be frozen.

Peach Variation. This bread is just as good with dried peaches instead of apricots.

Dennis Weaver is the author of "How to Bake", a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

Article Source: http://EzineArticles.com/?expert=Dennis_R_Weaver

How to Bake - Easy Sourdough Bread

A customer emailed us and said that her mother loved sourdough bread but had trouble making it work right. We shared the following recipe with her, which is our easiest, most foolproof recipe for sourdough bread.

Using this recipe for sourdough bread, a small amount of yeast is used in the starter. As the starter is used and refreshed with new feedings of flour and water, wild yeasts are introduced and cultivated. The sour flavor typical of sourdough bread that we love comes from the action of the yeast and friendly bacteria.

The commercial yeast makes an easier starter than culturing wild yeast from the air. Because it's easy, if you abandon your starter after a few weeks, you can readily start another when you're back in the mood or have the time.

Here is the recipe:

For the starter:

1 cup warm water (about 110 degrees)

1/4 teaspoon yeast

1 cup high gluten unbleached flour

Mix the starter in a glass or steel bowl, cover with plastic wrap, and set it aside at room temperature until it is doubled and bubbly, maybe 4 to 6 hours.

For the sponge:

1 cup of the starter

3/4 cup warm water

2 cups flour

Mix the starter amount with the flour and water, cover, and set aside to ferment until it has tripled in volume. At room temperature, it will take four to eight hours. You can put it in a cool place--about fifty degrees--and let it perk all night. Your garage may be just right. You can also let it ferment in the refrigerator overnight. At temperatures of forty to fifty degrees, the friendly bacteria will be more active than the yeasts and the flavor will be more sour.

To recharge the starter, add about one cup of flour and one cup of warm water to your remaining starter. Keep it in the refrigerator and use it or recharge it every few days. After a few recharges, you will plenty of complex wild yeasts in your starter.

For the dough:

All of the sponge

1 1/2 cups flour (more or less)

2 teaspoons salt

Mix the salt with the flour. Knead the combination into the sponge by hand until you have a smooth, elastic, slightly sticky dough, adding more flour as needed. Put the dough in an oiled bowl and let it rise again until doubled, about an hour.

Form the loaves. This works best as a large freestanding round or oval loaf or two smaller loaves. Place a clean cotton cloth in a bowl or basket with which to hold the loaf. Lightly dust the interior of the bowl with flour. Place each formed loaf upside down in a bowl on top of the dusted flour. Cover the loaves with plastic and let them rise again until doubled. This rising will probably take less than an hour.

To from the thick, chewy crust that is typical of artisan breads, follow these instructions: Place a large, shallow, metal pan in the oven on the lowest shelf. You will pour hot water in this pan to create steam in the oven. High heat is hard on pans so don't use one of your better pans. An old sheet pan is ideal. Fill a spray bottle with water. You will use this to spray water into the oven to create more steam.

Preheat the oven to 475 degrees. (If your oven runs on the cool side, set it on 500 degrees.) When the oven is hot and the bread is fully risen and is soft and puffy--being very careful not to burn yourself with the rising steam and with a mitted hand--pour about two cups of very hot water in the pan in the oven. Quickly close the oven door to capture the steam. With spray bottle in hand, open the door and quickly spray the oven walls and close the door.

Gently invert the loaf or loaves onto a slightly greased non-insulated baking sheet on which a little cornmeal has been dusted. With your sharpest knife, quickly make two or three slashes 1/4-inch deep across the top of each loaf. This will vent the steam in the bread and allow the bread to expand properly. Immediately put the bread in the steamy oven. After a few moments, open the door and spray the walls again to recharge the steam. Do this twice more during the first fifteen minutes of baking. This steamy environment will create the chewy crust prized in artisan breads.

After the bread is in the oven, turn the temperature down to 450 degrees and set the timer for about forty minutes. Check on the bread ten minutes before the baking should be complete. If the top is browning too quickly, tent the loaf with aluminum foil for the remainder of the baking to keep it from burning. The bread is done when the crust turns a dark golden brown and the internal temperature reaches 210 degrees. It is important that the bread is well-baked to drive moisture from the loaf. If the bread is under baked, the excess moisture will migrate to the crust and you will no longer have the dry chewy crust of a great artisan loaf.

This sourdough bread is to die for. The prolonged rising gives the yeast plenty of time to convert the starch to sugars and the friendly bacteria a chance to impart their nut-like flavors.

Last winter, we made dozens of these sourdough loaves. Since this bread is best eaten fresh, we gave scores of loaves away-mostly to folks from church. Funny thing-we were never turned away.

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques. Article Source: http://EzineArticles.com/?expert=Dennis_R_Weaver

African Bean Soup

Yoruba ethnic group from the Southwestern part of Nigeria call this traditional soup ‘Gbegiri’

Most of the ingredients can be got at ethnic Nigerian or African food markets

Ingredients:

To serve 4 people
Beans - 2 cups of size of small tinned milk
Dried crayfish - 2-table spoonful
Beef - 1kg
African snail – 4 medium size
Dried fish – 1 large size
‘Stock’ (cod) fish (dried) – 4 pieces or medium size
Dried pepper or ground chilly pepper – to taste (depending on your palate)
Seasoning – your choice of brand –2 cubes
West African Palm-oil – 1 cooking spoon
Large pepper – 2 large size
Tomatoes – 2 medium size
Onion – 1 medium size
Salt – a pinch to taste
Water – as –required
Serve hot

The ingredients: Red pepper, tomatoes and onions, pieces or chunks of boiled beef, red palm-oil, dried crayfish, smoked catfish, ground and dry pepper, salt plus 3cubes of food seasoning, pieces of boiled African snail and pieces dried of 'stock' fish and the washed beans with the skin peeled at the centre. (To save time, have the mixture of your ground tomatoes, onions and pepper in a blender to a smooth paste prior to the following steps)

1st step: The beans would have been soaked in water for about 5min to soften the skin. Then rubbing very hard against the palm of the hands continuously will peel off the skin.

2nd step: Sieve the peeled beans of their skin several times until the skin is completely removed.

3rd Step: Put the beans in the pot and allow proper cooking for about 40 minutes until it is soft and cooked, adding water when necessary. (With a pressure cooker it might be faster). Then when it is soft, get a wooden blender to mash the beans-while it is still cooking on fire-to a paste adding bits of water to prevent burning as you do this continuously.

4th Step: Once a paste is established add all the ingredients including palm-oil, salt and food seasoning to taste at reduced heat. 2 minutes after, the soup is ready.

The Bean Soup can be served hot as starters or as a compliment with the main menu as done by the Yoruba ethnic group of Southwetsern Nigeria in Africa who take it with rice, foofoo or eba -both made from cassava processed flour.

Muyiwa Osifuye I have prepared an illustrative free photo essay that accompanies this delicacy to show how the soup is prepared. You can ask for this in my newsletter at http://www.pictures-of-nigeria.com Article Source: http://EzineArticles.com/?expert=Muyiwa_Osifuye

Chicken Mushroom Marsala - Easy and Elegant for the Amateur Gourmet

If you are having company and want to make something easy but really flavorful, try this chicken Marsala recipe. This is my favorite way to eat chicken for a few different reasons. First, I love how tender it comes out. If you really pound your chicken breasts nice and thin, it will result in unbelievable tenderness. Second, the flavors of this recipe are perfection. The sauce made with wine, butter, and chicken broth cannot be beat. Third, I love how quick and easy it is to prepare! If you are having it with rice and vegetables, be sure to start them first, because once you start cooking, this chicken will be done in about 15 minutes.

Here is what you will need:

2-3 Chicken Breasts, pounded thin

4 Tablespoons All-Purpose Flour

2 Teaspoons Marjoram

½ Teaspoon Salt

4 Tablespoons Butter

2 4oz. Cans Sliced Mushrooms

2 Tablespoons Sliced Green Onions

1 ½ Cups Chicken Broth

1/3 Cup White Wine

1. Mix together flour, marjoram, and salt. Pat chicken breasts into the mixture on each side to coat. Shake off any extra.

2. In a Large Frying Pan (preferably with deep sides) heat 1 Tablespoon of the butter over medium heat. Add mushrooms and green onion. Sauté for 5-10 minutes until tender. Transfer to a bowl.

3. Add the other 3 Tablespoons of butter to the pan. Brown chicken on each side over medium heat (about 4-5 minutes per side).

4. Pour mushroom mixture back into the frying pan. Add chicken broth and white wine.

5. Simmer for 5-10 minutes to let the flavors mix together.

I think this recipe is best served with some white rice and a steamed vegetable. You can spoon the sauce over the chicken and over the rice as well. If you need to let the chicken simmer on the stove a little longer than 10-15 minutes – don’t worry – this recipe is very forgiving and it won’t ruin the taste or tenderness. Just make sure you turn the heat down as low as possible for that period of time.

About The Author

Stacy Tabb is the owner of ThreeLittleHouses Kids Bedding, offering fun and colorful quilts for kids.

Article Source: http://EzineArticles.com/?expert=Stacy_Tabb

Tasty Rice Pudding

1 cup - uncooked rice

1 teaspoon - vanilla

a pinch of salt ( if desire)

3 sticks - cinnamon

1/3 cup - sugar

2 1/2 cups water

12 0z. - evaporated milk

Bring water to boil for at least 7 minutes with cinnamon sticks, stir in rice.

When rice tenders completely stir in evaporated milk, sugar, salt and vanilla.

Cover and let it simmer for 10 minutes.

It makes up to 4 servings.

It can be serve hot or cold.

About The Author

Kenia Morales is the publisher and owner of weekly online magazine " For Every Aspect Of Today's Woman". To find a variety of women related issues and topics visit http://www.kpatra.com; info@kpatra.com

Article Source: http://EzineArticles.com/?expert=Kenia_Morales

Cool Snacks for a Hot Summer

Beat the heat with these cool summer treats!

Mouse Popsicles

It’s not what you’re thinking! The name refers to the size of the popsicle—not the contents. Wash a bowl of seedless grapes, and then set the grapes in the freezer for about an hour. Poke colored toothpicks into the grapes to serve.

Juice Pops

Summer isn’t complete without homemade juice popsicles. Simply fill a popsicle mold or an ice tray with your favorite fruit juice. Cover the ice tray with clear plastic wrap and poke a toothpick through the plastic into each square. Place the tray into the freezer until the popsicles are frozen solid.

Frozen Monkey Treats

Here is a healthy snack that your kids will go bananas for! Peel a banana and cut it in half. Insert popsicle sticks into the cut ends. Dip the bananas into yogurt or melted chocolate, and then roll the bananas in chopped nuts, crushed cereal, or coconut shavings. Place the bananas on a small waxed paper-lined baking sheet and set the sheet into the freezer for an hour or so. Fun to make and even more fun to eat!

Fruit Fizzy

Don’t plan your summer party without this refreshing drink. Pour one can of Sprite (it doesn’t have caffeine) into a blender, along with small ice cubes. Add several large strawberries, a handful of blueberries, or other favorite fruit to the mix. Blend the mixture until it has the texture of a slush. Pour into a glass and garnish with a cherry on top.

About The Author

Deborah Shelton is a mother, freelance writer, and author of the brand new book, "The Five Minute Parent: Fun & Fast Activities for You and Your Little Ones." Visit Deborah's website for more family-friendly ideas:

http://www.fiveminuteparent.com; deborah@fiveminuteparent.com

Article Source: http://EzineArticles.com/?expert=Deborah_Shelton

Holiday Recipe: Filled Cookies

From the book: Christmas In Dairyland (True Stories From a Wisconsin Farm)

When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, cookies with a date filling were my dad's favorite kind. Here is the recipe.

• 3/4 cup butter or margarine (softened)
• 3/4 cup shortening
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 5 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• several tablespoons of milk if the dough seems too dry
• Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling (recipes for plum and apple conserve and date filling are included below.)

Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour.

Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.

This recipe makes about six dozen filled cookies.

The recipe can also be used to make cut-out Christmas cookies frosted with colored icing.

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~ Plum Conserve ~

If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)

• 8 to 10 fresh, large, ripe plums
• 1/2 cup of water
• 4 cups of sugar
• 2 cups of raisins
• 1 cup chopped walnuts
• 2 tablespoons of lemon juice

Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)

~ Date Filling ~

• 3 cups chopped dates
• 1/2 cup sugar
• 1 2/3 cups water
• 1 tablespoon lemon juice

Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes).

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About The Author

LeAnn R. Ralph is the author of the book: Christmas In Dairyland (True Stories From a Wisconsin Farm). Share the view from Rural Route 2 and celebrate Christmas during a simpler time. Free shipping on autographed copies. http://ruralroute2.com; bigpines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

Wonderful Holiday Recipe Ideas

The Holiday Season is upon us and soon we will be frantically searching for yummy recipes to serve our family and friends. Many of the leading food manufacturers have spent 1000's of hours testing and perfecting recipes for you to enjoy.

The recipes below are a few of my favorites and may become yours too!

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Basic Bread Stuffing

• 1 cup butter or margarine
• 1/2 cup onion, chopped
• 1 1/2 cups celery, chopped
• 12 cups bread cubes, white and whole-wheat bread
• 2 tbsp. McCormick® Parsley Flakes
• 1 tbsp. McCormick® Bon Appetit Seasoning
• 1 1/2 tsp. McCormick® Poultry Seasoning
• 1/2 tsp. McCormick® Ground Black Pepper
• 1/2 cup chicken broth

1. Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent.

2. Place bread cubes, parsley, Bon Appétit, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly.

3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking.

Variations:

Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground Marjoram.

Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.

Oyster Stuffing: Cook 1/2 to 1 pint small or medium- size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes.

Makes 8 cups

This recipe courtesy of McCormick, Inc.

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Glazed Sweet Potatoes

Prep: 5 mins - Ready In: 17 mins

• 1/2 cup maple-flavored syrup
• 1 Tbsp. butter or margarine
• 1 can (40 oz.) sweet potatoes, drained

BRING syrup and butter just to boil in large skillet on medium heat. Reduce heat to low; simmer about 2 minutes.

ADD sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze. Garnish with pecan halves, if desired.

Makes 6 servings

This recipe courtesy of Kraft Foods.

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Granny Shaffer`s Black Walnut Fudge Pie

• 3 eggs
• 1 cup sugar
• 1 cup dark corn syrup
• 1/2 cup cocoa
• 2 Tbsp. melted butter
• 1 tsp. vanilla
• 2 cups Hammons Black Walnuts
• 10-inch unbaked pie shell

Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture.

Bake one hour at 350 degrees. Cool to room temperature.

Serve with whipped cream or ice cream.

Makes one 10-inch pie - 8 servings

This recipe courtesy of Hammons Black Walnuts.

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Spiced Holiday Coffee

Prep: 5 mins - Ready In: 5 mins

• 1/3 cup MAXWELL HOUSE Coffee, any variety
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/4 cup orange marmalade
• 3 cups cold water

PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.

PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.

Serve with sugar, if desired.

Makes 6 servings

This recipe courtesy of Kraft Foods.

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About The Author

Dawn Connors owns and operates Back of the Box Recipes web site where you will find hundreds of brand name recipes from leading manufacturers and producers. For more recipe ideas visit her web site at: http://www.backofthebox.com Back of the Box.

admin@backofthebox.com

Article Source: http://EzineArticles.com/?expert=Dawn_Connors

Easy Trail Mixes

Before you set off on your next family walk or outing, try making one of these super easy trail mixes to keep your energy up.

* Quick Fix Mix

• 2 cups mini pretzels
• 1 cup cheese snack crackers
• 1 cup honey roasted peanuts
• 1 cup raisins

Place all ingredients into a plastic baggie, seal, and then shake. Enjoy!

* Chocolate Popcorn Mix

• 2 cups spoon size shredded wheat cereal
• 2 cups popped popcorn
• 1 cup dried cranberries
• 3 Tbsp. milk chocolate chunks

Toss cereal and popcorn into a large bowl. Place the cranberries into a small bowl. Melt the chocolate as directed on the package, and stir. Pour the chocolate over the cranberries and mix lightly. Add the chocolate cranberries to the cereal mixture, and toss lightly. Spread the mix into a single layer on a large piece of wax paper. Let it cool completely before serving.

* Fruity Nut Mix

• 1/2 cup sunflower seeds
• 1/2 cup raisins
• 1 cup dried banana chips
• 1/2 cup shredded coconut
• 1 cup unsalted peanuts
• 1 cup dried fruit bits

Place all of the ingredients into a plastic baggie, seal, and then shake. Fast, easy and yummy!

About The Author

Deborah Shelton is a mother, freelance writer, and author of the brand new book, "The Five Minute Parent: Fun & Fast Activities for You and Your Little Ones." Visit Deborah's website for more family-friendly ideas: http://www.fiveminuteparent.com; deborah@fiveminuteparent.com

Article Source: http://EzineArticles.com/?expert=Deborah_Shelton

Fun & Fruity Recipes

Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks…and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.

Miniature Fruit Pizzas

• 1 package refrigerated sugar cookie dough
• 8 ounces softened cream cheese
• 1 cup confectioners' sugar
• Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.

Directions: Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.

Combine cream cheese and confectioners' sugar; mix well. Spread over cooled cookies. Decorate with assorted fruit. Yummy!

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Strawberry Angels

• 1 angel food cake
• 6 large strawberries
• 1 carton whipped topping

Directions: First, cut the cake into serving-size pieces. Slice the strawberries and layer on top of the cake. Then spoon whipped topping on top of the strawberries. Serve and enjoy!

About The Author

Deborah Shelton edits The Five Minute Parent email newsletter. For your free subscription, send a blank email to mailto:Five_Minute_Parent-subscribe@yahoogroups.com or visit http://www.fiveminuteparent.com; deborah@fiveminuteparent.com

Article Source: http://EzineArticles.com/?expert=Deborah_Shelton

The Official "Parenting" Cheesecake Recipe

Whoever writes all those fancy cookbooks has never been a parent. To begin with, the pages are never spill-proof, almost guaranteeing that somewhere in the middle of mixing ingredients, a spill will cover the remaining two ingredients listed. This means that parents must learn to improvise.

Some would suggest that the very thrill of cooking is experimentation. So what’s the big difference between oregano and cayenne pepper, anyway?

Then there are all those "quick" recipes to "serve your family" gracing the pages of women's magazines. NO recipe is quick with Little Helper's assistance.

For the benefit of parents everywhere, I have taken my favorite cheesecake recipe and translated it into parentease. The non-parent version is available in Cooking By The Book -- a free bonus I offer with every purchase of The Get Happy Workbook at http://thehappyguy.com/happiness-workbook.html .

Harvest Pumpkin Pie Cheesecake (Parent Version)

Mix one cup of ginger snap cookie crumbs and one tablespoon of olive oil. Add more cookie crumbs to make up for the ones that disappeared about the same time your Little Helper walked into the kitchen.

Press the crumby oil mixture ... "Sorry, Little Helper distracted me." Press the oily crumb mixture into the bottom of a 9-inch spring-form pan, and up around the edges about one inch. Put it in the refrigerator to cool – best to slip it in safely behind the broccoli and that thing that's been turning blue for three weeks in case Little Helper gets inspired

Soften three bricks of cream cheese, ideally in the microwave. If you can't separate the cheese from Little Helper's hands, let her keep doing what she's doing until the cheese is good and soft. Cream the cheese with one and a half cups of pureed pumpkin, three large eggs, two tablespoons of cream, and one cup of brown sugar. Keep mixing until creamy.

Add one teaspoon of vanilla extract. If you are fortunate enough to have help at this stage, you have three options:

1. Rename it " Harvest Pumpkin and Vanilla Cheesecake".
2. Try scooping out the extra cup of vanilla Little Helper poured in for you.
3. Start over.

You will also need to add a tablespoon of cinnamon. If Little Helper is in a generous mood, don't worry. You still have three options:

1. Rename it " Harvest Pumpkin and Cinnamon Cheesecake".
2. Try scooping out the extra pile of cinnamon Little Helper poured in for you.
3. Bang your head against the counter and start over.

There is also a tablespoon of ground ginger to add. Sorry about that. Don't worry, you still have three options...again:

1. Rename it " Harvest Pumpkin and Ginger Cheesecake".
2. Scoop out as best you can the extra heap of ginger Little Helper added for you.
3. Bang your head twice on the counter and start over.

I almost hate to mention this, but you'll need to add a teaspoon of ground nutmeg. And a half teaspoon of salt. And a half teaspoon of allspice. Go ahead and bang your head some more if it makes you feel better.

Fortunately, there is a parental failsafe. It is sort of like a "get out of jail free card". Look in the bowl. Observe the quantity of creamy things. Observe the quantity of spicy things.

If the quantity of creamy things is even slightly greater than the quantity of spicy things, keep going and pretend you didn't have any help. Maybe nobody will notice. If the quantity of spicy things is greater than the quantity of creamy things, open another can of pureed pumpkin. Keep adding cans of pureed pumpkin until creamy things are greater than spicy things -- or until your grocer runs out of cans.

Pour the filling into the crust. Note, if you had to add too many cans of pureed pumpkin, this could get messy. I recommend hip-waders...especially for Little Helper.

Cook at 350 degrees Fahrenheit for about 50 minutes or until the top is slightly brown and almost as cracked as your head and the counter. Do NOT let Little Helper eat the cake while it is still in the oven.

Let it air cool in a safe place -- like at a neighbor's house -- then refrigerate overnight

Just before serving, top with whipped cream and sprinkle with pecans. Oops. I just wrote that last line in non-parentease. It should read: "Now that the whipped cream is polished off, shake the remaining sprinkles on the cake. Unless Little Helper ate them, too.

Now you can sit down and enjoy your Harvest Pumpkin Pie Cheesecake (Parent Version). Oh yes, don't forget to laminate this page to avoid more impromptu experimentation in the future.

About The Author The author is David Leonhardt. Sign up for his weekly satire column up at http://TheHappyGuy.com/positive-thinking-free-ezine.html or read more columns at http://TheHappyGuy.com info@thehappyguy.com Article Source: http://EzineArticles.com/?expert=David_Leonhardt

Low Carb Christmas Enchiladas!

FELIZ NAVIDAD...

IT'S A LOW CARB CALIFORNIA CHRISTMAS FIESTA!

We low carbers tend to think that Mexican food is “off limits”... NOT! This girl lives in California and I have some awesome recipes from friends for some Mexican food that is “music for your mouth”... not to mention your tummy!

CHICKEN ENCHILADAS

Before you start to build the enchiladas... whip out that Girl Scout motto and “be prepared”! You can fix this stuff a couple of days in advance and then “whip it together” for your guests or for a quick supper after a day of Christmas shopping.

Okie dokie... prepare the Chile Sauce recipe below and refrigerate so it READY. Also, cook the chicken and “chop it”!

“Oil-righty then”... here we go...

CHILE SAUCE

1/2 cup onion, chopped

1 garlic clove, finely crushed

2 tablespoons olive oil

1 tablespoon whole wheat pastry flour

1/8 cup chili powder (if you like it hotter, add more!)

1/2 teaspoon dried oregano

1/4 teaspoon dried cumin

1 teaspoon salt

2 cups pureed tomatoes (lowest carb count you can find)

1 chicken bouillon cube

Cook the onion and garlic in the olive oil until onions are clear. Sprinkle flour and stirring quickly, cook for one minute.

Add remaining ingredients mixing well and stirring often. Simmer for about 10 minutes.

Makes two cups.

Now for the Enchiladas...

FIRST... prepare the Filling (recipe below):

FILLING:

1/2 cup onion, chopped

2 tablespoons butter

2 cups cooked chicken, chopped or shredded... your preference

1 cup Chili Sauce

1 cup sour cream

Salt to taste

Sauté onion in butter and add other ingredients. Set aside while preparing tortillas for BUILDING enchiladas!

Now let’s build enchiladas...

Olive oil

12 low carb tortillas

2 cups cream

1 cup chicken stock

1 1/2 cups Jack cheese grated

Heat oil in heavy skillet and cook tortillas just a few seconds. Combine the cream and chicken stock until well blended.

After cooking each tortilla, dip each one in the chicken stock and cream mixture. Spread filling mixture on the tortillas (kinda like peanut butter on a sandwich), roll the tortilla, placing the seam side down on a baking dish. By the way, this dish should be big enough to hold 12 of these puppies!

After all tortillas are filled and rolled, pour the remaining liquid over them. Sprinkle with cheese and bake in a 350° oven until hot and cheese is melted... about 25 minutes.

Serves 12

Carb count for Total Recipe:

107 grams carbs/19 grams fiber = 88 net grams of carbs

ADD the carb count for your tortillas! WOW... this is ONLY 7.3 grams of carbs per serving and if you ADD 3 net grams for the tortilla it is still only 10.3 grams for a very special treat.

Who says low carb cooking is boring??

VIVA FIESTA and FELIZ NAVIDAD...

IT’S A LOW CARB CALIFORNIA FIESTA CHRISTMAS!

Recipe from the FIRST Low Carb Christmas Cookbook!
by Jan McCracken
Now ONLY $9.95
Low Carb Christmas Cookin'-
With an Old-Fashioned Cook!
224 fun-filled, sometimes hysterical pages!
http://www.lowcarbcookin.com

About The Author

Jan McCracken is author and self-publisher of 39 gift books and cookbooks. Born in the Midwest and former owner/innkeeper of a country bed and breakfast in Branson, MO, she has been cooking since she was seventeen years old (she won’t tell us how many years that is)!

Jan has been living the low carb lifestyle for eight years. Her long-term goal is helping people understand that food is truly the great medicine, prevention and healer of disease.

jan@lowcarbcookin.com

Article Source: http://EzineArticles.com/?expert=Jan_McCracken

The Taffy Pull (A Story and a Recipe)

One year when I was growing up on our Wisconsin dairy farm, the Brownie leaders had announced we were going to make some extra-special candy at our next meeting.

So — when school let out one winter afternoon — I lost no time getting to the gym where we always had our meetings.

For once nobody was late, and when we entered the gym, the Brownie leaders already had everything set up.

"What's in the pans?" asked one girl.

On the table were several square cake pans full of some clear caramel-colored stuff.

"That's our taffy," explained one of the leaders.

The questions came fast and furious then.

"What do we have to do?"

"What's taffy, anyway?"

"But I thought WE were going to make candy…"

"You are," one of the leaders said. "This is called saltwater taffy. Cooking it is the very hardest part but now just the fun part is left — making it."

We looked back and forth amongst ourselves. If the candy was already cooked, what else was there?

"First we want you to wash your hands. And use lots of soap and warm water. Don't just rinse, either," the other leader continued.

One girl spoke up. "Why do we have to wash our hands like that?"

"Because you're going to put them in the taffy, so they have to be very clean," the leader answered.

Put our hands IN the candy? Hmmm, maybe the fun part WASN'T already done…

A little while later when we returned from our hand-washing expedition, the leader was busily working something back and forth between her hands.

"What's THAT?" asked one girl.

"This," she said, "is taffy. And it's almost ready."

The mass of stuff she held was light and cream-colored.

"Where'd it come from?" another girl asked.

"There," the leader replied, nodding toward the table.

The cream-colored glob in no way resembled what was in the pans.

"How'd it get like THAT?" another girl asked.

Both the leaders laughed.

"It's what happens to taffy when you pull it like this."

We watched for another five minutes.

"There," she said, "it's done." She laid the taffy on a piece of wax paper, rolled it into a rope, and then quickly cut it into sections with a pair of scissors.

"Now I want you to taste it," she instructed.

No problem there…

"This is good!"

"Chewy."

"Tastes a little like caramel."

The leader smiled. "Rub butter on your hands," she instructed, "then grab some taffy…and start pulling."

In no time at all, a dozen little girls wearing Brownie uniforms were industriously manipulating handsful of taffy.

"This is FUN!" declared one girl.

"The funnest thing we've EVER done!" exclaimed another, nodding vigorously.

"Can we do it NEXT week, too?" asked a third.

"I told you just the fun part was left," the Brownie leader said.

When the taffy had reached the right consistency we cut it into pieces. Then the leaders produced some Baggies, and a little while later it was time to go home.

"Did you have fun today?" my mother asked as I got into the car. She had ridden into town with Dad to pick me up from the Brownie meeting.

"Look what we made!" I exclaimed.

My mother squinted at the bag of candy. "Why, that looks like the taffy we used to make in school. Wonder if it tastes the same."

I stared at my mother. She had gone to school in a one-room country schoolhouse about a mile from our dairy farm.

"You've made taffy?" I said.

She smiled. "Of course. We used to make it for Christmas. Wasn't much left by the time Christmas rolled around, though."

I held the bag toward her.

She popped a piece into her mouth and then nodded. "Tastes just the same."

Dad thought it was good, too.

And apparently so did everyone else in the family.

The next morning as I sadly contemplated the empty Baggie, I decided the Brownie leaders had been dead wrong.

Making the taffy wasn't the best part — eating it was.

**********************

Saltwater Taffy

1 cup sugar

3/4 cup light corn syrup

2/3 cup water

1 tablespoon cornstarch

2 tablespoons butter

3/4 teaspoon salt

2 teaspoons vanilla (or another flavoring, such as peppermint or anise)

In a large saucepan, combine all ingredients except the vanilla. Stirring constantly, cook over medium heat until the mixture reaches 256 degrees Fahrenheit on a candy thermometer (or until a small amount dropped into a cup of cold water forms a hard ball).

Stir in vanilla. Pour into a buttered 8x8 square pan. Let cool.

Note: if you would like to make colored taffy, stir in a few drops of food coloring just before you add the vanilla or other flavoring.

When the mixture is cool enough to handle, rub a small amount of soft butter between your palms, take a handful of taffy and pull until it becomes stiff and lighter in color. Pull or roll into ropes and cut into pieces with a scissors.

To store the candy, let it sit for an hour or so and then wrap the individual pieces in plastic wrap or waxed paper.

**************

About The Author

LeAnn R. Ralph is the editor of the Wisconsin Regional Writer (the quarterly publication of the Wisconsin Regional Writers' Assoc.) and is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm) (trade paperback; August 2003). She is working on her next book, Give Me a Home Where the Dairy Cows Roam, which will be available later in 2004. Share the view from Rural Route 2 — http://ruralroute2.com

bigpines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

Easy, Tasty Chicken Wing Recipes

You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:

Baked Chicken Wings

• 1/2 c. margarine, melted
• 1 t. dijon mustard
• 3 c. multi-grain flaked cereal
• 16-18 chicken wings, broken into two pieces
• 1/2 c. grated Parmesan cheese
• 4 t. finely chopped parsley

Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture. Bake 35-40 min., or until golden brown.

Hot Chicken Wings

• 12-15 chicken wings
• 1/2 c. (1 stick) butter or margarine, melted
• 1/4 c. Red Hot Durkee's Sauce (or more to taste)

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.

Sweet and Sour Chicken Wings

• 3 lbs. chicken wings
• Accent seasoning
• Oil
• 1 c. water
• Cornstarch
• Garlic powder
• Beaten egg

Sauce:

• 3/4 c. sugar
• 3 or 4 tbsp. catsup
• Dash of salt
• 1/2 c. white vinegar
• 1 tsp. soy sauce
• 1/4 c. chicken stock
• 1 tsp. Accent seasoning

Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9x13 pan. Cover with sauce. Bake at 325 degrees for 1 hour.

Teriyaki Chicken Wings

• 12-15 chicken wings
• 1/3 c. water
• 1/4 tsp. pepper
• 1/3 c. soy sauce
• 1/4 c. brown sugar
• 2 green onions (diced)
• 1/3 c. cooking sherry (optional)
• 1/2 tsp. ginger

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.

About The Author Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com. Article Source: http://EzineArticles.com/?expert=Rachel_Paxton

Homemade Cinnamon Rolls from Scratch (in 2 hours or less!)

If I've heard it once, I've heard it a dozen times: "Make homemade cinnamon rolls? From scratch? Are you crazy? That takes all day!"

Actually, it depends upon the recipe.

I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon, if not all day -- scald the milk and let it cool to room temperature (30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down the dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon rolls (30 minutes) -- for a grand total of 5 hours from start to finish.

But it doesn't have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.

Here's my recipe:

• 2 cups of warm water
• 1/2 cup sugar
• 4 teaspoons dry yeast (or two packages of dry yeast)
• 2 eggs
• 1 teaspoon salt
• 1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer)
• 6 to 7 cups of flour

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

****************************

About The Author

LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm) (trade paperback) (August 2003). She is working on her next book, Give Me a Home Where the Dairy Cows Roam, which will be available later in 2004. Read sample chapters and other Rural Route 2 stories at http://ruralroute2.com; bigpines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

No-Bake Peanut Butter Cookies

Homemade cookies from scratch in 20 minutes!!

• 2 six-ounce packages of butterscotch chips

• 1 1/2 cups of chunky peanut butter

• 4 to 5 cups of corn flakes

• 1 cup dry roasted peanuts

Melt the butterscotch chips and peanut butter together in a large microwave-safe bowl in the microwave.

Then stir in 4 to 5 cups of corn flakes and 1 cup of dry roasted peanuts.

Drop by rounded teaspoonfuls on wax paper.

Store in an airtight container between layers of wax paper.

About The Author

LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm). She is working on her next book, Give Me a Home Where the Dairy Cows Roam. To read sample chapters, other Rural Route 2 stories and to sign up for the FREE!! monthly e-mail newsletter, Rural Route 2 News (stories and recipes from down on the farm), visit — http://ruralroute2.com

bigpines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

5-Minute Strawberry Jam

Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler.

The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we’ve never been able to keep it around that long! It’s also great as an ice cream topping.

Try this quick and easy recipe with your kids. It makes a great Mother’s Day present for family and friends. And, if you’re lucky, they may even save some for you.

Ingredients

• 1-pint strawberries, hulled and sliced
• 2-tablespoons fruit pectin
• ½ teaspoon butter
• 1-cup sugar
• 2 8-ounce jelly jars

Directions

1. In a medium sized bowl, crush the strawberries with a potato masher
2. In a skillet, combine the crushed strawberries, pectin, and butter.
3. Stirring constantly, cook over medium-high heat, until the mixture boils.
4. Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.
5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.

You have permission to reprint this article electronically or in print, free of charge, provided that each article is:

1. Printed in its full form with no changes
2. Includes an active link
3. A courtesy copy of your publication is sent to the above contact
4. And the following byline appears at the bottom of each article:

About The Author

Rondi Hillstrom Davis and Janell Sewall Oakes are the co-authors of the award-winning book Together: Creating Family Traditions. To check out their website that's jam packed with family ideas, visit http://togetherparenting.com/

info@togetherparenting.com

Article Source: http://EzineArticles.com/?expert=Rondi_Hillstrom_Davis

Easy-Cheesy Casserole

I have always loved mac-n-cheese, and this variation is one of my favorites!

• 1 pound of browned hamburger
• 1 1/2 cups of grated cheddar cheese
• 2 cups cooked macaroni (or egg noodles; I prefer to use egg noodles myself)
• Parmesan cheese to sprinkle on top
• 1 can cream of mushroom soup

Combine hamburger and macaroni (or egg noodles) in a large baking dish.

Add cream of mushroom soup and mix well.

Stir in cheddar cheese.

Sprinkle Parmesan cheese on top.

Bake in 350 degree oven for 25 minutes.

Makes 4 to 6 servings.

About The Author

LeAnn R. Ralph is the author of the book, *Christmas in Dairyland (True Stories from a Wisconsin Farm)* (trade paperback; August 2003). For more information, visit http://ruralroute2.com

bigpuines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

Rib-Eye Steak with Mushrooms and Bleu Cheese

This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family.

Serves 2

• 2 ea. Rib-eye steaks (each about 1 inch thick)
• ½ tsp. Kosher salt
• ½ tsp. Pepper
• 1 Tbsp. Olive oil
• 3 Tbsp. Unsalted butter
• 1 ea Onion - thinly sliced
• 1/2 lb Mushrooms - thickly sliced
• 2 Tbsp. Garlic - chopped
• 3/4 cup Beef broth
• 1/4 cup Brandy
• 1/4 tsp. Fresh rosemary - minced
• ½ cup Bleu cheese - crumbled

Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper.

Heat a sauté pan over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates and place in a warm oven.

Add butter and onion to sauté pan then sauté until translucent, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes

Add broth, brandy and rosemary and bring to a boil, scraping up browned bits. Reduce until liquid by 2/3, about 5 minutes. Add cheese; stir just until cheese melts, but still has bits of bleu cheese visible, about 1 minute.

Take the steak out of the oven and transfer it to a plate. Top with mushroom sauce.

About The Author

Chef Richard has worked in some of the finest restaurants in Washington and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com

Article Source: http://EzineArticles.com/?expert=Richard_Massey

Spinach Salad with Mango and Papaya

This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don’t let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.

Spinach Salad

Makes 1 salad

• 4 oz. Spinach – cleaned and stem removed
• 2 oz. Mango – peeled, seeded and diced into ¾” pieces
• 2 oz. Papaya – peeled, seeded and diced into ¾” pieces
• 2 oz. Mandarin oranges
• ½ oz. Red onion – julienne
• 2 Tbsp. Slivered almonds – toasted
• 2 oz. Lime vinaigrette (recipe follows)
• 1 ea. Lime slices

Combine spinach red onion and lime vinaigrette in a bowl and toss. Place on plate and top with mango, papaya, mandarin oranges and slivered almonds. Garnish with lime slice.

Lime vinaigrette

Yields 4 cups

• 4 oz. Lime marmalade
• 6 oz. Fresh lime juice
• 4 tsp. Sugar
• 4 tsp. Orange juice concentrate – undiluted
• 2 ½ oz. Cider vinegar
• 2 tsp. Kosher salt
• 1 tsp. Sambal olek (chili paste)
• 1 ½ tsp. Dijon mustard
• ½ tsp. Ground coriander
• 1 Tbsp. Poppy seeds
• 2 cups Canola oil
• 3 oz. Olive oil

Combine and mix all ingredients except the oils in a mixer. Slowly add the oil on medium speed until vinaigrette is emulsified. Store in an air tight container and refrigerate.

About The Author

Chef Richard has worked in some of the finest restaurants in Washington and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com

Article Source: http://EzineArticles.com/?expert=Richard_Massey

Strawberry Rhubarb Coffee Cake

Bottom Layer:

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla

Cream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan.

Middle Layer:

• 4 to 5 cups of rhubarb (cut up)
• 2 eggs
• 1/4 cup milk
• 2 cups sugar
• 1 cup flour
• 1 three-ounce package strawberry Jello

Measure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread over bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mixture.

Top Layer:

• 1 cup flour
• 3/4 cup brown sugar
• 1/2 cup butter or margarine

Put all ingredients into a mixing bowl. Use a fork to cut the butter/margarine into the flour and brown sugar. Continue mixing until crumbly. Sprinkle over the rhubarb layer.

Bake at 375 degrees for 70 minutes or until a knife inserted in the center comes out clean.

For an added treat, serve with whipped cream or vanilla ice cream.

About The Author

LeAnn R. Ralph is the author of the books "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories)." You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

bigpines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

Ice Cream In A Baggie

Yes, it sounds dangerous and the potential for messes seems highly likely, but you'll be surprised at the good, "clean" fun you'll enjoy when you make ice cream.This recipe is enough for one person to make a dish!

• 1/2 cup milk
• 1/2 teaspoon vanilla
• 1 tablespoon sugar
• 4 cups crushed ice
• 4 tablespoons salt
• 2 quart size Zip-loc bags
• 1 gallon size Zip-loc freezer bag
• a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as ittle air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Tips:

Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging.Especially if you plan to do this indoors, I strongly recommend using gallon size freezer bags.

Here are some interesting tidbits:

What does the salt do? Just like we use salt on icy roads in the winter, salt mixed with ice in this case also causes the ice to melt. When salt comes into contact with ice, the freezing point of the ice is lowered. Water will normally freeze at 32 degrees F. A 10% salt solution freezes at 20 degrees F, and a 20% solution freezes at 2 degrees F. By lowering the temperature at which ice is frozen, we are able to create an environment in which the milk mixture can freeze at a temperature below 32 degrees F into icecream.

Who invented ice cream?

Legend has it that the Roman emperor, Nero, discovered ice cream. Runners brought snow from the mountains to make the first ice cream. In 1846, Nancy Johnson invented the hand-cranked ice cream churn and ice cream surged in popularity. Then, in 1904, ice cream cones were invented at the St. Louis World Exposition. An ice cream vendor ran out of dishes and improvised by rolling up some waffles to make cones.

About The Author

Merle lives in the mountains of Colorado. She is a mom and teacher. She loves to help others with fun ideas. Stop by http://www.gratefulbaby.com and http://www.recipes4learning.com for more fun.

Article Source: http://EzineArticles.com/?expert=Merle_Obrien

Ice Cream Cone Cupcakes

You will need:

1 (18.25 ounce) box yellow cake mix

Frosting

Sprinkles or other decorations of your choice

Directions:

Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.)

Place flat-bottomed ice cream cones in the cups of a regular muffin pan.Pour enough batter into each cone to fill from 1/2 to 2/3 full.

Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe.

Decorate with sprinkles or other decorations of your choice.

About The Author

Merle lives in the mountains of Colorado. She is a mom and teacher. She loves to help others with fun ideas. Stop by http://www.gratefulbaby.com and http://www.recipes4learning.com for more fun.

Article Source: http://EzineArticles.com/?expert=Merle_OBrien

Crab Stuffed Salmon with Lobster Sauce

I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.

Serves 6

6 cuts Salmon (5-6oz fillet cut)

Crab stuffing

Lobster sauce

Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.

Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.

Crab Stuffing

• 4 oz. Dungeness crab
• 3 Tbsp Butter
• ¼ c. Onion
• ¼ c. Bell pepper
• 1 ea. Egg
• 1 tsp. Dijon mustard
• dash Worcestershire
• pinch Pepper
• pinch Salt
• ½ c. Bread crumbs

Sauté peppers and onions over medium high heat in the butter until tender. Then cool

Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.

Lobster Sauce

• 2 Tbsp. Butter
• 1/3 c. Onion, yellow - minced
• 1/2 c. Clam juice
• 2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
• 3 c. Heavy cream
• 1/4 tsp. White pepper

Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.

About The Author

Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com

Article Source: http://EzineArticles.com/?expert=Richard_Massey

Grilled Scallops with Ginger-Lime Sauce

Summer time is great for barbequing, but aren’t you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn’t cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!

Serves 4 - 6

• 1 ½ lb Scallops (10/20 count)
• ½ cup Olive oil
• 2 tsp. Kosher salt
• 2 tsp. Pepper
• 1 cup Ginger-lime sauce
• 2 Tbsp. Fresh parsley – chopped
• 1 ea. Lime - sliced

Begin by soaking 8” bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.

Ginger-Lime Sauce

Yields 1 cup

• ½ cup Clam juice
• ½ cup White wine
• 2 Tbsp. Fresh lime juice – from one lime
• 2 Tbsp. Shallots – minced
• 1 tsp. Ginger – peeled and minced
• ¼ tsp. Lime zest – minced
• ½ cup Heavy whipping cream
• 4 Tbsp. Butter – unsalted, chilled

In a sauce pan over medium high heat add clam juice, white wine, lime juice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.

About The Author

Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com

Article Source: http://EzineArticles.com/?expert=Richard_Massey

Oatmeal-Apple-Raisin Muffins

These muffins are not only tasty, but they're also a good source of fiber. In recent years, health experts have come to realize that fiber is an important part of a heart-healthy diet. Using Canola oil also increases the health benefits of these muffins.

• 1 egg
• 1 cup buttermilk (or 1 cup of milk with 1 tablespoon of lemon juice added)
• 1 cup oatmeal (either quick-cooking or old-fashioned oatmeal; I like to use the old-fashioned)
• 1/2 cup of brown sugar
• 1/2 cup cooking oil
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 to 1/2 teaspoon cinnamon
• 1 apple chopped
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)

Pre-heat oven to 375 degrees. Chop apple and put into a mixing bowl. Add the raisins. Measure out the remaining ingredients. Stir just until the dry ingredients are moistened. Grease muffin cups and fill to 2/3 full. Bake for 20 to 25 minutes or until golden brown. Allow to cool for 5 to 10 minutes, then remove from the muffin tins. Makes 2 dozen muffins.

Hint: Instead of greasing the muffin tins, use cupcake papers. That way you won't have to work so hard to scrub out your muffin tins.

About The Author

LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Historyies)." You are invited to order a book from Rural Route 2. You also are invited to sign up for the FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

bigpines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

Easy No-Roll Pie Crust

EASY No-Roll Pie Crust

• 3 cups flour
• 1 teaspoon salt
• 2 teaspoons sugar
• 2/3 cup cooking oil (I like to use Canola oil)
• 1/3 cup water or milk

Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon. Use with your favorite pie recipes.

This recipe will make enough for:

• 3 eight-inch one-crust pies (or)
• 2 eight-inch two-crust pies (or)
• 2 ten-inch one-crust pies (or)
• 1 ten-inch two-crust pie with a generous crumble crust.

To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.

For a baked pie shell, bake the crust at 350 degrees for 15 minutes or until light brown.

About The Author

LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories" (e-book). You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

bigpines@ruralroute2.com

Article Source: http://EzineArticles.com/?expert=LeAnn_R._Ralph

Edith's Cake That Thrilled the French

Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.

They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”

But the desserts impressed them most. Especially one they couldn’t name. One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.

The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.

Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that. Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. (So far as I know, Edith didn’t actually feed any to a French chef.)

I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.

EDITH’S APPLESAUCE CAKE

Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9" x 12" pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.

About The Author

Find Janette Blackwell’s hilarious cookbook, “Steamin’ Down the Tracks with Viola Hockenberry,” at foodandfiction.com

Janette@foodandfiction.com

Article Source: http://EzineArticles.com/?expert=Janette_Blackwell

Seafood Fettuccine Alfredo

Seafood Fettuccine is always a top seller in our restaurants. Any pasta alfredo recipe is easy to prepare making it a great choice for family and friends. The alfredo sauce can be made several days in advance, so when it comes time to make the meal it’s a breeze. Once you master the sauce, you can use any type of protein, vegetable or pasta you desire. Giving you and endless variety of meals for the future.

Serves 4-6

• 16 ea Prawns (31-35 count)
• 8 oz. Bay scallops
• 1 cup Flour – all purpose
• 12 oz. Fish (choice of salmon, cod, halibut) – cut into 1” pieces
• 8 oz. Clams
• 6 oz. Mussels
• 3 oz. White wine (optional)
• 4 Tbsp. Olive oil
• ¼ tsp. Kosher salt
• ½ tsp. Pepper
• 1 lb Fettuccine – dry then cooked al dente
• ½ cup Parmesan - shredded
• 4 Tbsp. Red bell pepper – diced
• 2 Tbsp. Fresh parsley – chopped
• 4 cups Alfredo sauce – recipe follows

Heat oil in a large sauce or sauté pan on medium high heat until hot. Season prawns, scallops and fish with salt and pepper then dredge in flour. Add to the pan and cook until about half way done. Add clams and mussels and continue cooking until they open up.

Remove clams and mussels from pan and deglaze pan with white wine. Add fettuccine and alfredo sauce and cook until hot and sauce coats the pasta. Transfer to a serving dish and top with clams and mussels, then garnish with parmesan, diced peppers and parsley.

Note: Do not use any clams or mussels that are already open before cooking or won’t open when cooked.

Alfredo sauce

Yields 4 cup

• 6 cups Heavy whipping cream
• ¼ lb Butter
• 2 Tbsp. Garlic – chopped
• 1½ tsp. Kosher salt
• 1 tsp. White pepper
• 3 Tbsp. White wine (optional)
• 1 cup Parmesan cheese - shredded

In a sauce pot over medium heat, cook the garlic and butter until soft. Add the heavy cream, wine, salt and pepper and reduce until a thin sauce consistency is achieved. Remove from heat and stir in the parmesan cheese.

Note: Whipping cream bubbles over very easily. Keep an eye on it. If it begins to boil over, reduce the heat.

About The Author

Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook “Chef’s Special”. You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com

Article Source: http://EzineArticles.com/?expert=Richard_Massey

Parmesan Crusted Sole with Lemon Beurre Blanc

Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don’t like fish, you’ll love this recipe.

Serves 4

• 4 ea. Sole fillet (6-8 oz) – if the fillets are small use 2 per serving
• 1 ½ cups Panko (Japanese bread crumbs)
• ½ cup Grated parmesan cheese
• 4 Tbsp. Parsley - minced
• ½ tsp. Granulated garlic
• ¼ tsp. Kosher salt
• ½ tsp. Pepper
• ½ cup Flour – all purpose
• 3 ea. Eggs
• 1 cup Milk
• 4 Tbsp. Butter
• 4 Tbsp. Olive oil
• 1 cup Lemon beurre blanc

In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.

Take the sole fillets and season with salt, pepper and granulated garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish.

In a large sauté pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn’t stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.

Lemon Beurre Blanc

Yields 1 cup

• 1 cup White wine
• 1 Tbsp. White wine vinegar
• 1 Tbsp. Shallots
• 4 Tbsp. Heavy whipping cream
• ¼ lb Butter – unsalted, chilled, cut into cubes
• 2 Tbsp. Lemon pulp – chopped (see note)
• 1 tsp. Lemon zest - minced
• 1/8 tsp. Kosher salt
• 1/8 tsp. White pepper

In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.

Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.

Note: To make the lemon pulp, cut off the rind including the white part. Cut between the sections removing just the pulp. At the same time removing any seeds. Place the pulp and any juice in a cup. It is also a good idea to zest the lemon first.

About The Author

Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook “Chef’s Special”. You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com

Article Source: http://EzineArticles.com/?expert=Richard_Massey

Easy Spaghetti Recipes

Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they will go to that extreme, however, and the same meals can getting boring after awhile. Here are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

• 2 lbs. Italian sausage
• 48 oz. spaghetti sauce
• 1 (6 oz.) can tomato paste
• Green pepper, sliced thin
• 1 lg. onion, sliced thin
• 1 tbsp. Parmesan cheese
• 1 tsp. parsley flakes
• 1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

• 1 onion, chopped
• 2 tbsp. vegetable oil
• 1 lb. ground beef
• 1 tsp. salt
• 1/4 tsp. pepper
• Dash of red pepper
• 1/2 tsp. chili powder
• 1/2 tsp. tabasco sauce
• 1 can cream of mushroom soup
• 1 can condensed tomato soup
• 1 (8 oz.) package spaghetti
• 1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

• 1 c. chopped onion
• 1 c. chopped green pepper
• 1 tbsp. butter or margarine
• 1 (28 oz.) can tomatoes with liquid, cut up
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 2 tsp. dried oregano
• 1 lb. hamburger, browned
• 12 oz. spaghetti, cooked and drained
• 2 c. shredded Cheddar cheese
• 1 can cream of mushroom soup
• 1/4 c. water
• 1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.

Chicken Spaghetti Casserole

• 1/2 c. margarine
• 1 c. chopped red bell pepper
• 1 (4 oz.) can sliced mushrooms, chopped
• 1/4 c. chopped hot pepper rings
• 2 c. chicken broth
• 1/4 c. flour
• 2 c. cooked chicken, chopped
• 1 (4 oz.) can diced pimento
• 1 tsp. salt
• 1 oz. chopped slivered almonds
• 1/2 lb. spaghetti, broken
• 4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

About The Author Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com. Article Source: http://EzineArticles.com/?expert=Rachel_Paxton

Easy to Make Guacamole Dip

You can make guacamole that people will rave about! It’s easy, and you don’t need any fancy kitchen utensils or appliances.

What You’ll Need To Have Ready

Assemble the following kitchen items:

• Cutting board
• Sharp knife
• A shallow-lipped dish or bowl, preferably with a flat bottom
• A potato masher, hand-held is better than an electric whipper

Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):

• 2 Haas avocados*
• Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)
• 2 Roma tomatoes
• 2 fresh limes (not lime juice)
• Sour Cream (fat-free is OK)
• 1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)
• Cumin (a spice)
• Your favorite salsa (homemade or favorite brand)
• Favorite tortilla chips

* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole.

Making the Guacamole

1. Rinse the avocados. With a sharp knife, but avocado in half. There is a very hard “seed” inside the avocado, so after you’ve sliced it all the way around, grasp the two halves and “twist” to pull apart. You can scoop out the seed with a spoon, then scoop avocado flesh out of the skin and put in the dish or bowl.

2. Pinch off several leaves from the tops of the cilantro and rinse. Trim off stems. Cut through the leaves many times until as finely minced as possible. Scrape into avocado.

NOTE: Cilantro is very potent. Start with just a little bit. After the guacamole has been completely mixed, taste test. If you need more “zest,” then begin to add a little more cilantro and taste. Continue until you have the zesty flavor that is right for you!

3. Rinse the tomatoes. Cut in small pieces and then mince as finely as possible. Add to the avocado.

NOTE: I like to do the cilantro first, and then the tomatoes, without rinsing off the cutting board. This way, you can pick up all the cilantro flavoring that’s still on the cutting board!

4. Cut one lime in half. Take one half and squeeze most of the juice into the avocado.

NOTE: Limes can be very strong, flavor-wise. Start with just half a lime. If you need more of a lime flavor, after making the guacamole, you can squeeze in a little more juice. Be careful! Don’t add too much liquid to the guacamole or it will be too runny!

5. Spoon in a dollop of sour cream (about a soup-spoonful) into the avocado.

6. Open and empty the entire packet of guacamole seasoning into the avocado.

7. Add a “pinch” of cumin to the avocado.

NOTE: Cumin is a very strongly flavored spice. Add in just a little bit at a time until you have the right taste that’s best for you.

8. Add a spoonful of salsa (about a soup-spoonful) to the avocado.

Now that you have all the ingredients in one bowl, begin to mash (with your potato masher). Continue mashing until almost all of the avocado has been mashed smooth (that is, mash until only little chunks of avocado are left, some avocado will be thoroughly mashed like mashed potatoes).

Taste, using a chip that you are going to serve with it. Depending on your personal preferences, you can now begin to add small amounts of cilantro, lime, and cumin until you have just the right zestiness! If you go overboard on any one ingredient, you can offset with little pinches of sugar (add in a pinch at a time, mix well, and taste), until you have the perfect flavor.

Provides enough dip for 2-4 people. If using as a side dish to tacos, burritos, or fajitas, you might want to double the recipe so that you have enough for the side dish and as a dip for chips.

When To Make and How To Store Your Guacamole

You can make the guacamole ahead of time, although I recommend that you make it the same day that you are going to serve it.

Put freshly made guacamole in a glass dish or container, and refrigerate. If you are going to be refrigerating for more than 6 hours, add 1 teaspoon of reconstituted lemon juice, and mix in well. This will prevent the guacamole from turning brown.

When you are ready to serve, I suggest that you serve in a wooden bowl. Using a cut lime, smear the inside of the wooden bowl with just enough lime juice to wet the surface. Spoon in the guacamole.

For a festive touch, spoon a very small dollop of sour cream into the middle of the guacamole. Break off one or two leaves of cilantro, leaving enough stem so that you can push down into the sour cream (so that the cilantro leaves stand up). Then rim the outer edge of the guacamole with a little bit of freshly minced tomato.

Serve with chips or as a side dish to your favorite Mexican or Tex-Mex meal!

About The Author

Jan K., The Proofer is freelance proofreader and copyeditor.

Visit http://www.janktheproofer.com for more information about Jan’s services; for work at home articles and free printables. For work at home moms, visit Jan’s sister site http://work-at-home.momsbreak.com for articles, free printables, and work at home T-shirts and other fun products.

© Copyright 2004 All rights reserved.

Article Source: http://EzineArticles.com/?expert=Jan_Kovarik

Sicily's Great Eggplant - Tomato Stew

I ran into a friend yesterday, who tells me that he should be harvesting eggplants from his garden any day now. Of course, this got me thinking about Caponata, the famous Sicilian eggplant and tomato stew.

This is a terrific 'contorno', vegetable course, and also a great topping for 'bruschetta', Tuscany’s grilled bread. Of course it's one of the quintessential Italian antipasti too. And when you can walk into your own garden and harvest the vegetables to put it together, Caponata becomes all the more magical.

Italians have a particular fondness for 'le primizie', the smallest of the first crop of vegetables. So if you have access to a garden—either your own or a friend's—or if you can get to a farm stand, now is the time for you to be thinking about caponata too.

The recipe below is excerpted from my first cookbook, "La Cucina dei Poveri."

My Grandmother's Caponata

When the garden was in full swing during the summer, Noonie (my grandmother) would harvest—well, more accurately, she would direct Pop (my grandfather) to harvest some eggplant, tomatoes, and peppers for this delicious antipasto that she referred to as 'Caponatina. My recollections fail as to how she served it, but I’m betting that it was over a piece of Italian bread that Pop had fried in olive oil.

Nowadays, I serve it over bruschetta made from some good Tuscan bread which—I’m happy to report—seems to be turning up more and more frequently at supermarket bakeries.

Ingredients:

• 4 Tbs. Olive oil
• 2 Cloves garlic, peeled, and thinly sliced
• 1 Medium onion, peeled, and chopped
• 1 Medium eggplant (approximately 1 1/4 Lb.) cut into 1 inch cubes
• 2 Medium bell peppers
• 1/4 Lb. Green olives, pits removed
• 1 Tbs. Capers
• 1 Cup Italian plum tomatoes, roughly chopped
• 1/4 Cup sugar
• 1/4Cup red wine vinegar
• 1/2 Cup raisins
• 2 Tbs. Fresh mint, chopped
• 1/4 tsp. Red pepper flakes

Preparation:

Heat the olive oil in a sauté pan over medium-high heat, then add the garlic. Sauté until the garlic just begins to give off its aroma—perhaps a minute or two. Add the onion and sauté for about five minutes, until it becomes translucent.

Add the eggplant and sauté for about five minutes or until it begins to soften, but still has plenty of texture. Add the peppers, olives, and capers and sauté until the peppers become tender. Add the tomatoes and continue cooking to incorporate the tomatoes with the other ingredients and to begin to form a sauce.

Add the sugar, spreading it evenly over the pan, then the vinegar, raisins, mint, and red pepper flakes. Stir well to blend all the ingredients, then remove from the heat.

Italians typically serve Caponata at room temperature.

Serves four to six.

About The Author Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from America's Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com or contact Mr. Lombardi at info@skiplombardi.com Article Source: http://EzineArticles.com/?expert=Skip_Lombardi