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THE WIZARD OF OZ (1939)

MAVEN'S RECIPES OF THE WEEK
 
     These recipes were/are selected to go with Chan films that we watch at Rush Glick's Monday Night Chat Room at http://charliechanfamily.tripod.com/id17.html 
(8:00 to 10:00 P.M. [Eeastern Time] and we each start our own tapes/DVDs at 8:30!). . . .  They're good for any time or special times like . . . Fourth of July Holidays . . . Birthdays . . . Halloween, Thanksgiving, Christmas . . . you get the idea, now get the recipes!

It's Snack Time!
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Of course . . . it's always time for a great snack when you have a beloved one and a great movie!

December 18, 2011
 
     You're bound to like at least ONE of these recipes over the next two weeks and if you DON'T . . . then check out RECIPES OF THE WEEK!

A Bread Dip

Lee Sa's Jalapeno Rolls

Maven's Own Popovers

Pecan Sticky Buns

The Brandy Cup from Mysterious Mr. Moto with Peter Lorre

# 1 Eggnog

Pineapple Lemonade

16 Bean Soup

Baked Ziti

Jambalaya

Paula Deen's Salmon Croquettes

Vegetable Chowder

Lustrous Layer

Snow-topped Chocolate Crinkles

Hoppin' John

Pink Stuff

Shadow Ranch Corn Fritters

Texas Caviar # 1

Chocolate Mousse

Dangerous 5 Minute Chocolate Mug Cake

Giant Ornament Cookie

Snowballs a la Joanne

White Christmas Fudge

And be sure to check out RECIPES OF THE WEEK
A Rejuvenating Diet . . .
Especially if you partake a wee bit too much of Maven's Tequila Christmas Cake:

Tequila Christmas Cake

Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
= cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequ=la
2 cups of dried fruit
 
Sample the tequila to check quality. Take a large bowl, check the tequila ag=in. To be sure it is of the highest quality, pour one level cup and drink. =epeat. Turn on the electric mixer. Beat one cup of butter in=a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this po=nt it's best to make sure the tequila is still OK. Try another cup... just =n case. Turn off the mixerer thingy. Break 2 leggs and add to the=bowl and chuck in the cup of dried fruit.

Pick the frigging fruit up off floor. Mix on the turner. If the fried druit =ets stuck in the beaterers just pry it loose with a drewscriver. Sample the=tequila to check for tonsisticity. Next, sift two cups of salt. Or somethin=. Check the tequila. Now shift the lemon juice and strain your nuts. Add on= table. Add a spoon of sugar, or somefink. Whatever you can find. Greash th= oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget=to beat off the turner. Finally, throw the bowl through the window. Finish =he tequila and wipe counter with the cat.
CHERRY MISTMAS!
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Maven's Own Popovers

Pecan Sticky Buns

Sopaipillas a la Vincent Price

The Brandy Cup from Mysterious Mr. Moto with Peter Lorre

Family Punch

Hot Chocolate and Coffee

Pineapple Lemonade

16 Bean Soup

Easy Salmon Puff

Italian Sausage Soup

Lobster Bisque

Paula Deen's Salmon Croquettes

Petite Pot Pies

Vegetable Chowder

COOKING WITH THE STARS - Richard Dix's Egg Nog Pie De Luxe

Nanny's Dressing

Snow-topped Chocolate Crinkles

Hoppin' John

Pink Stuff

Shadow Ranch Corn Fritters

Texas Caviar # 1

Brownies a la Katharine Hepburn

Dark Chocolate Peanut Butter Fudge

Giant Ornament Cookie

Mrs. Chan's Million Dollar Fudge

White Christmas Fudge

DECEMBER 4, 2011

 

IT'S CHRISTMAS TIME!

 

EGGNOG (FOR 30) 

24 eggs, separated

2 cups sugar

1 quart bourbon

1 pint brandy

1 quart heavy cream

2 quarts milk

1 quart vanilla ice cream

 

Beat the egg yolks and sugar until thick.

Add the bourbon and brandy and stir thoroughly.

The liquor "cooks" the eggs.

Add the cream and milk and continue whipping.

Beak up the ice cream and add.

Beat the egg whites until stiff and fold in.

Refrigerate if possible for 30 minutes before serving.

Sprinkle lightly with nutmeg.

This is a drinkable eggnog, not too thick, but speaks with authority.

 

From Helen Corbitt's Cookbook, 1957, pages 296-7.

 

I suggest using pasteurized egg whites if they’re available.
 
OR IF YOU'D RATHER!
 

HOT COCOA

 

Dutch-type cocoa has the richest flavor.

 

Mix in a sauce pan

     1 1/2 tablespoons cocoa

     2 tablespoons sugar

     Few grains salt

Add

     1/2 cup boiling water

Boil 3 minutes.  Add

     4 cups milk

Heat slowly to just below the boiling point. 

Beat well with an egg beater or wire whisk. 

Flavor with few drops vanilla

Makes 6 cups.

 

Mexican Chocolate.  Add 2 teaspoons instant coffee.  Flavor with vanilla or cinnamon to taste.

 

HOT CHOCOLATE

 

Put in a saucepan

     4 cups milk

     2 ounces sweet chocolate or

          1 1/2 ounces unsweetened chocolate

          and 1/4 cup sugar

     Few grains salt

Heat until the chocolate melts.

Beat until smooth and foamy.

Add

     1 teaspoon vanilla

Serve with

     Whipped cream

Makes 6 cups.

 

Iced Chocolate.  Chill.  Pour over crushed ice, stir well, and sweeten to taste.  Serve with whipped cream.

 

FRENCH CHOCOLATE

 

Put in a saucepan:

     2 ounces unsweetened chocolate

     1/2 cup cold water

Stir over low heat until the chocolate melts. 

Add:

     3/4 cup sugar

     Few grains salt

Cook until thick (about 10 minutes). 

Cool. 

When cold, fold in1/2 cup heavy cream, whipped.

When ready to serve, heat 1 quart milk.

Pour hot milk into each cup, and top with a spoonful of the chocolate cream. 

Serves 6.

 

Aw, heck!!   Maven may as well add this recipe from page 38! . . .

 

COFFEE PUNCH

 

Put in a large bowl:

     1 ½ pints ice cream (vanilla or chocolate), frozen hard.

Pour over the ice cream

     4 cups hot coffee

Beat lightly with a wire whisk until the ice cream is partialy melted.

Pour into punch glasses and sprinkle with grated nutmeg.

Serves 8.

 

*These recipes are from The All New Fannie Farmer Cookbook; Bantam Books; Tenth Edition, 34th printing March, 1972; page 35 and 38.

Time For Yummy Mummy and Assorted
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Other Hallloween Goodies!

OCTOBER 6, 2011
 
YUMMY MUMMY CHEESE SPREAD
 

24 Servings

Prep/Total Time: 30 min.

Ingredients

2 port wine cheese logs (12 ounces each)

1 package (8 ounces) cream cheese, softened

1 tablespoon 2% milk

2 whole peppercorns

1 pimiento strip

 

Directions

Cut cheese logs into pieces for mummy's head, body, arms and legs; arrange on a serving plate.

In small bowl, beat cream cheese and milk.

Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47.

Pipe rows across the mummy, creating bandages.

Add peppercorns for eyes and pimiento strip for mouth.

Chill until serving. 

Yield: 1 cheese log.

Nutrition Facts: 1 serving (1-1/3 ounces) equals 79 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 114 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.

 

Yummy Mummy Cheese Spread published in Taste of Home October/November 2006, p.17.

September 20, 2011


This recipe is very much like one that Mave

enjoyed from a neighborhood bakery.

May you find it just as tasty now!

 

BEAR CLAWS

Roll out pastry dough and cut into rectangles of 3” x 6”.

Mix almond paste with either chopped up pecans or walnuts and spread on half of the rectangles.

 

Fold the other half of the rectangle to form

a 3” square and score several times along

one end to resemble bear claws.

 

Bake at 350 degree F. until golden brown.

 

Bluebonnet Bakery, Eighth Avenue, Fort Worth.

SEPTEMBER 11, 2011

 

        On the tenth anniversary of September 11, 2011, Maven would like to post a simple – if offbeat – recipe from none other than Renaissance Man, Vincent Price.   See also:

VINCENT PRICE

VINCENT PRICE: Connoisseur

 

VINCENT PRICE’S FANCY FISH1

 

            Vincent was also a hit with Jack Paar and his successor, Johnny Carson on the Tonight Show.  Not only was he an easy and amiable guest who seemed to roll easily with Carson’s humor, but Carson enjoyed promoting the actor’s culinary skills on the show by asking Vincent to cook—which he did, eagerly and often.  He prepared salads, baked bread, and, on November 21, 1975, on what would become one of the most talked about episodes of the Carson show, Vincent introduced an innovative dish that “any fool can prepare”:  Before a delighted studio audience, he proceeded to cook a fish on a Westinghouse dishwasher.  For years thereafter, he would be asked for the recipe.  The trick was to season the fish lightly with salt, pepper and lemon, wrap it in foil, place it in a dishwasher, and put it on regular cycle—without dishes and, of course, without soap.  The end result was always a perfectly steamed fish.



[1]Vincent Price:  A Daughter’s Biography by Victoria Price; St. Martin’s Griffin; New York; 1999; page 144.

New York Cheese Cae
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SEPTEMMBER 4 and SEPTEMBER 11

 

Two days for Americans to remember this week are September 4 for Labor Day And September 11 for the New Your Twin Towers.

 

Can you think of a better way to remember them than with some of our great all-American dishes?:  Coney Island Hot Dogs (especially for baseball fans(, Bronx Cocktails and

New York Cheesecake!

 

You can find the hot dogs and Cocktails at

RECIPES OF THE WEEK

and the New York Cheesecake is right  here!

And for the New York Cheese Cake. . . .

August 28, 2011
 
And this is a rerun for this section that is also on the CHILDREN'S CORNER: Nancy Drew (For Older Fans!) page!
 

MOVIE STAR LEMON BARS

The best Lemon Bars—great for calming cranky crooks!

 

Crust:

1/2 cup confectioner’s sugar

2 cups flour

1/4 tsp salt

1 cup butter, softened

For large cake pan or two smaller 8 x 8 pans. Mix dry ingredients and cut

in butter. Press into cake pan and bake 15 minutes at 350°.

 

Filling:

2 cups white sugar

1 tsp baking powder

1/4 tsp salt

4 eggs, slightly beaten

4 TBSP lemon juice

1 TBSP lemon rind

Mix ingredients, pour into pan. Bake 20 minutes at 350°.

 

Glaze:

4 TBSP lemon juice

1 1/2 cups confectioner’s sugar

2 TBSP butter

Vanilla extract --1/2 tsp or to taste

 

(SLEUTHING TIP: You can use milk instead of lemon juice, adding a little bit at

a time.)

 

Mix ingredients and spread on cooled lemon squares. These can be

frozen.

 

(Compiled by Nancy Drew Consultant, Jennifer Fisher, www.nancydrewsleuth.com)

August 25, 2011
 
Maven remembered www.judybolton.com about the girl detective written by Margret Sutton that Maven had loved as a child. . . .
So here are the ones from the website to enjoy!

Margret Sutton
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Author of the Judy Bolton Mystery Series

Lamb Stew with Vegetables

Butter Milk Biscuits and Honey

Grandmother Smeed's Apple Pie

Dainty Sandwiches

Chicken Salad

Fruit Punch

Agust 24, 2011
 
Everybody seems to have heard of the Shirley Temple drink. . . .  How many have heard of the Roy Rogers drink?!
 

The Roy Rogers

6 – 8 oz cola
1/4 oz grenadine

So there’s not a hint of alcohol in his cocktail, invented primarily as a boys’ equivalent to the Shirley Temple. Pour the ingredients into a tall glass filled with ice and stir well.

 

*http://kittypackard.wordpress.com/2009/06/

AUGUST 20, 2011
 
     Maven is digging out a couple of oldies for (everybody in Texas hopes) the end of summer and three-digit temperatures. 
     One is my grandmother's Black Bottom Pie.  It's  not that easy to make but looking at it gives you a reason to sit down and just stair at your monitor.
     The other came from "The Ladies' Home Journal" . . . a brownie recipe they said was Katherine Hepburn. You may not mind if a much easier recipe is what matters at this point in summer!
 

BROWNIES A LA KATHARINE HEPBURN

 

Preheat oven to 325 degrees F.

 

Melt over very low heat in a heavy saucepan:

2 squares unsweetened chocolate

1/4 pound butter

 

Remove from heat and stir in:

2 eggs

1/2 teaspoon vanilla

 

Quickly stir in:

1 cup chopped walnuts

1/4 cup all-purpose flour

1/4 teaspoon salt

 

Spread batter in a well-greased 8 x 8 inch baking pan and bake for 45 minutes.

Cut into 12 pieces.

 

Katharine Hepburn (as published in The Ladies Home Journal), July 23, 1977

 

BLACK BOTTOM PIE

 

Yields 2 pies (Serves 12)

 

Black Layer:

 

2        9-inch pie shells

2        cups scalded whole milk

    ¾   cup sugar

    1/3           cup all-purpose flour

    ¼   cup cocoa

    ¼   teaspoon salt

3        eggs, lightly beaten

1        teaspoon vanilla

2        tablespoons butter or margarine

 

Combine sugar, flour, cocoa and salt

Add to the scalded milk, blend well.

Cook and stir constantly over medium heat until thick.

Remove from heat and add beaten eggs.

Return to heat and cook, stirring constantly until thick, about 2 minutes.

Add butter and cook, stirring often.

Add vanilla.

Pour into the two pie shells.

 

Rum Layer:

 

2        envelopes Knox unflavored gelatin

     ½ cup water

2        cups scalded whole milk

     ½ cup sugar

     1/3          cup all-purpose flour

     ¼  teaspoon salt

3        egg yolks, lightly beaten

6        egg whites

1        cup sugar

          Rum extract, to taste

 

Combine sugar, flour and salt and slowly add to the scalded milk.

Cook and stir constantly over medium heat until thick.

Remove from heat and add egg yolks.

Return to heat, cook and stir about 1 minute.

Remove from heat and add gelatin mixture.

Stir well to blend gelatin into pie filling.

Cook, stirring often to keep mixture smooth.

Beat 6 egg whites until stiff, not dry.

Add:

          1 cup sugar

          2 tablespoons at a time, just as you would with a meringue.

Fold pie filling into egg whites.

Add rum flavoring.

 

Whipped Cream Layer:

 

Top with whipped cream—not the kind that’s bought in the stores but cream that you beat by hand. 

Top chocolate curls before serving.

August 12, 2011
 
Texans know the bootmaker named John Justin.  Not so many know that his wife was known in her own right for her recipes.  Here's just one!
 

JANE JUSTIN’S CHEESE GRITS

 

9 x 13 [inch baking dish] or large round—serves 6

Preheat oven to 350 degrees F.

In large saucepan:

          8 cups water, brought to a boil, add

          1 tablespoon salt

          2 cups grits

Cook slowly until grits are thick.

Remove from heat, add

          1 cup milk

          (1 tablespoon Worchester Sauce®)

          2 eggs, beaten

          1 teaspoon black pepper

          (garlic salt)

          3 tablespoons butter

          1 cup cheese [grated]*

          (chopped jalapenos)

          (Tabasco)

Turn into creased casserole [dish].

Bake 1 hour at 350 degrees F.

Grated Cheese can be added on top – or anyplace else – you want.

June 9, 2011

 

Harry Potter Series

 

Yes, Maven is rerunning more recipes, based on the last of the wizarding series coming out:  Harry Potter and the Deathly Hallows, Part 2 on July 15.  The first link includes all the recipes and the rest have each one individually.

            Have fun!

 

Harry Potter Recipes

Butterbeer # 1

Butterbeer # 2 - Build Your Own

Butterbeer # 3

Pumkin Pasties

Chocolate Frogs

Cockroach Clusters

Peppermint Toads

June 1, 2011
 
Yes, Maven does reruns!
But it's summertime and these recipes might help
you stay out of the hot kitchen and/or on picnics. 
You're bound to find SOMETHING good!

Crab Louis

Lee Sa's Jalapeno Rolls

Family Punch

Family Rum Punch

Coney Island Hot Dogs

Jambalaya

Monsters Gone Wild

Son of Frankenfurter Feet

Ice Cream Sundaes

Orange Jello Salad

Hoppin' John

Texas Caviar # 1

May 17, 2011
 
     These are two easy recipes to enjoy, either together or the icing or cake with other recipes of your choice.  All Maven knows is it's too nice to stay inside and argue about them!
 

WHIPPED CREAM FROSTING[1]

 

1 cup whipping cream

2 teaspoons sugar

½ teaspoon flavoring

 

Mix and beat until thick.

Spread thickly on any kind of cake.*

 

To vary it:

Add 1 teaspoon powdered coffee.

Whip and swirl crème de cacao through [it].

Add any fresh fruit, strawberries especially when icing a chocolate cake.

 

*Be sure to refrigerate cake after icing.



[1] Helen Corbitt’s Cookbook by Helen Corbitt, with decorations by JOE ALLEN HONG; The Riverside Press Cambridge, Houghton Mifflin Company, Boston; 1957, FOURTEENTH PRINTING APRIL, 1961; page 256.

 

I got this from Mrs. Pendleton, a fellow Charlie Chan fan, who was forwarding this recipe fro another Chan Fan, Jennie Blythe. . . .  You just never know what a Chan Fan will come up with!—Maven

 

Dangerous 5 Minute Chocolate Mug Cake

What really makes it dangerous is that I think I actually have all these ingredients on hand!

 

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT!   (This can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world ?

Because now we are all only 5 minutes away from
chocolate cake at any time of the day or night!

MAY 1, 2011

 

What better way to celebrate the beginning of May than with a fruit punch!

 

RASPBERRY CUP[1]

 

1 cup frozen raspberries

¼ cup grated fresh pineapple

Juice of 3 lemons

1 cup sugar syrup*

3 cups cold tea

1 quart ginger ale

 

Crush the fruit with the lemon juice, sysrup, and tea.  Allow to stand several hours, strain, forcing as much pulp of the fruit through as possible.  Just before serving add the ginger ale and  pour over ice.  It is a pretty punch

 

*Sugar Syrup

 

Boil 1 cup sugar and 1 cup water, stirring until it’s clear.

Cool and pour into your choice of container and keep in the refrigerator.

 


[1]Helen Corbitt’s Cookbook by Helen Corbitt, with decorations by JOE ALLEN HONG; The Riverside Press Cambridge, Houghton Mifflin Company, Boston; 1957, FOURTEENTH PRINTING APRIL, 1961; page 293.

April 25, 2011

 

Aw, heck!

 

Since Prince William and his lady, Kate Middleton, are getting married this week, everybody here at The Old Movie Maven would do our part by posting one recipe for His Royal Highness' Groom's Cake . . . a chocolate biscuit cake.

(For more about the recipe check it out at

RECIPES OF THE WEEK)

 

Here is the actual recipe . . . :

 

Cake 
1 pkg (8.8 oz) McVitie's® chocolate digestives tea biscuits or rich tea biscuits
1 1/3 cups dark chocolate chips (8 oz)
2/3 cup whipping cream
2 tablespoons butter
Frosting 
2/3 cup dark chocolate chips (4 oz)
1/3 cup whipping cream
1 tablespoon butter
 
 
1.  Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
2.  In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
3.  Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
4.  Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.
 
12 servings 
  
Tip: Can't find British digestives or tea biscuits? Bake a pouch of Betty Crocker sugar cookies according to package directions.  Use 15 baked sugar cookies in place of the tea biscuits.

April 25, 2011

 

Now that we are into spring, Maven has pulled up a couple of Halloween treats.

Yes . . . Halloween treats!

Just goes to show how verstale these recipes can be!

These two involve hot dogs so they can be baked, broiled, grilled, microwaved . . . your choice . . . .

For that matter, your kids can do them up all by themselves!

The point is to have fun!

 

FRANKENFURTER FEET

 

Heat up enough hot dogs for each person.

 

Split them almost all the way through lengthwise and place them, cut-side down, onto the bottom of hamburger buns and add mustard, relish, etc.

 

This works best if you use ketchup - and don't be too careful!!

 

It won't hurt if it just . . . kind of . . . oozes . . . onto the hot dog ends that are peeking out of the edges of the buns!

 

MONSTERS GONE WILD 

 

            Get your favorite brands of hot dogs.

            The basic monster is made by slicing the bottom third of the hot dog in two . . . these are the legs

            Slice slits into the middle third of the hot dog to make arms.

            The top third?  Use the tip of the knife to make two holes . . . or eyes . . . and another or the nose.  Cut a slit below them for the mouth.

            Want a Frankenstein’s Monster out of the hot dog?

            Cut off the top end of the hot dog and make two slivers.  Make two more holes below the mouth, one per side, and insert the slivers.

            Viola!

            Dracula?

            Make two slight slivers below the nose . . . like you did for the arms only much smaller.

            The Wolf Man?

            Make several slices in the top end of the hot dog . . . Curly Top’s hair!

            The Mummy?

            Make the eyes, nose and mouth but cover the rest of the hot dog in criss-crossing cuts in strips of pastry dough for the Mummy’s wrappings.

            The Invisible Man?

            Just the hot dog bun, my friend, just the hot dog bun!

APRIL 14, 2011
 
It's Springtime with its warmer weather so time to start thinking about cooler goodies . . . like this Pineapple Ice.  It may take awhile but it's easy and you can spend time with your family while you're waiting for this goodie to be ready!
 

PINEAPPLE ICE[1]

 

8 SERVINGS | PREP TIME: 15 Minutes | START TO FINISH: 5 HOURS 25 MINUTES

 

1 medium pineapple, cut into 1-inch pieces (4 cups)

 

½ cup light corn syrup

 

2tablespoons lemon juice

 

Place all ingredients in blender or food processor.  Cover and blend on high speed, stopping occasionally to scrape sides, until smooth.  Pour into loaf pan, 9 x 5 inches.  Cover and freeze about 2 hours or until firm around edges but soft in center.

 

Spoon partially frozen mixture into blender or food processer.  Cover and blend on high speed until smooth.  Pour back into pan.  Cover and freeze about 3 hours or until firm.  (Or pour into 1-quart ice-cream freezer; freeze according to manufacturer’s directions.)

 

Let stand 10 minutes at room temperature before spooning into dessert dishes.

 

1 SERVING:  Calories 90 (Calories from Fat 0); Total Fat 0 g (Saturated Fat 0g);  Cholesterol 0mg;  Sodium 25 mg;  Total Carbohydrate 23 g (Dietary Fiber 1g, Sugars 13 g);  Protein 0g

% Daily Value: Vitamin A 0%; Vitamin C 16%; Calcium 0%; Iron 0%

EXHANGES:  1 ½ Fruit

CARBOHYDRATE CHOICES: 1 ½



[1] From the Betty Cocker 4-Ingredient Favorites Booklet

March 21, 2011
 
     This is a recipe that Maven's family got from a neighbor years ago.  What's not to love . . .fruit, cake and liquor!
 

APRICOT BRANDY POUND CAKE

 

1 cup butter

2 ½ cup sugar

6 eggs

1 teaspoon vanilla

1 teaspoon orange extract

1 teaspoon rum extract

½ teaspoon lemon extract

3 cup sifted cake flour

¼ teaspoon soda

½ teaspoon salt

1 cup sour cream

½ cup apricot brandy

 

Cream butter, gradually add sugar and beat until light. 

Add eggs one at a time beating after each. 

Add flavorings, then sifted dry ingredients alternately with sour cream and brandy. 

Blend well. 

Put in greased 3 quart bundt pan and bake in slow oven (325 degrees) about 1 hour and 15 minutes.

Cool in pan on rack.

March 23, 2011
 
Now that more and more of us are enjoying warmer weather . . . here are a couple of recipes perfect for the season from one of Maven's neighbors!
 

ORANGE JELLO SALAD[1]

 

1 large box sugar free Orange Jello (for less sweetness, use small box of Jello)

1 8-ounce Cool Whip (Lite)

1 small can crushed pineapple

1 small can Mandarin Oranges

½ cup nuts chopped

 

Mix Jello (dry) & Cool Whip until fluffy. 

 

Fold in fruit and nuts. 

 

Pour into serving bowl and let set.



[1] [1] This recipe is from one of Maven’s neighbors.

 

LUSTROUS LAYER[1]

 

1 box double fudge brownie Mix (Duncan Heinz)

2 packages sugar free instant chocolate pie filling

12 – 16 ounces Cool Whip – Lite

1 Hershey Chocolate Bar

½ cup finely chopped toasted nuts

 

Prepare per directions on brownie mix.  Let cool.  Cut in bite size pieces.  Prepare pie filling as directed on box.)  I used chocolate fudge pie filling.  Can be instant or cooked.)

 

In a trifle bowl, layer brownie pieces, pudding, Cool Whip, ½ chocolate bar (shaved), and nuts (I use pecans.  Almonds or walnuts are equally good.)  Repeat layers.  Top with chocolate shavings and stemmed cherries.



[1] This recipe is from one of Maven’s neighbors.

March 14, 2011
 
For those who want to celebrate springtime . . . how about Mr. Litmar's Brandy cup from Mysterius Mr. Moto with Peter Lorre and Harold Huber?!  And then . . . Moto's hangover highball just in case!
 

ERNEST LITMAR’S BRANDY CUP

 

            This recipe is from Peter Lorre’s Mysterious Mr. Moto  with Harold Huber as Ernest Litmar).  The scene that features Ernest Litmar’s Brandy Cup has Litmar telling Lorre (as Mr. Moto) how much of what fruit to get for the recipe.

            Ernest Litmar mentions one (1) dozen peaches, one half dozen (6) tangerines, and one (1) pound black grapes.

            He doesn’t even mention brandy so it’s implied that they already have enough on hand. 

            How much brandy?  You can either add to your taste or do what Maven's grandfather did with his Rum Punch (to quote Maven’s Mother):  You put in more rum than you need!

 

Now comes the fun part: 

 

How do you assemble it?! 

This is where you can have fun if you grew up with Southern/creative cooks who never CAN use a recipe straight except the few times when the cook HAS to!!  And then you’ll probably get an argument!

            You can slice up some or all of the peaches and tangerines and mix them up with the black grapes. 

You can use all/part of them to purée with the brandy* to pour on the sliced up fruit.

            Or you could put the peaches, tangerines and grapes in a bowl and pour however much brandy (with or without the fruit juice) over the fruit.  You could put the now drunken (!) fruit either in or on home-made ice cream, on or next to a slice of pound cake, in individual compotes or ramekins . . .  and pour what’s left of the fruit juice/brandy “juice” on top. . . .  Maybe whipped cream on top . . . or not!  By the time you get to this point, YOU may be soaked enough in the brandy to care!

            You could also leave everything in the bowl and [VERY CAREFULLY WITH A LONG MATCH!!] light it when you serve it.

            Sounds great for New Year's, Fourth of July, or when you've just paid your fire insurance premium!

 

Hakadali Highball

(Or, Mr. Moto’s Hangover Cure[1])

 

Add to a tall glass

        1 measure of lemon juice

A pinch of salt

An raw egg

4 dashes of orange bitters

1 jigger of Worchester Sauce

2 teaspoons of sugar

1 pony of absinthe

 

Fill up with gin, stir gently and serve.



[1] From Think Fast, Mr. Moto, the first 20th Century Fox entry in the Mr. Moto series with Peter Lorre as the Japanese detective, released in 1937.

February 13, 2010
 
Happy Valentine's Day!
 
     Need some ideas for your significant other?!  Besides a great idea about an old movie?!  Try one of these!
 

A Valentine’s Day Cake

 

All you have to do is to turn a Red Velvet Cake into a Strawberry Cake Mix!

 

Grandmother Paula's

Red Velvet Cake[1]

 

Recipe courtesy Paula Deen

Prep Time:  30 min

 

Inactive Prep Time:  2 hr 0 min

 

Cook Time:  25 min

 

Level:  Intermediate

 

Serves:  16 to 20 servings

 

Ingredients

Cake:

  • 2 cups sugar
  • 1/2 pound (2 sticks) butter, at room temperature
  • 2 eggs
  • 2 tablespoons cocoa powder
  • 2 ounces red food coloring
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar
  •  

Icing:

  • 1 (8-ounce) package cream cheese
  • 1 stick butter, softened
  • 1 cup melted marshmallows
  • 1 (1-pound) box confectioners' sugar
  • 1 cup shredded coconut
  • 1 cup chopped pecans

 

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.



[1] http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe/index.html

ANYDAY SUNDAES[1]

 

Bake cake as directed in 12x9-inch pan or follow the Plus it Up!* recipe.

 

Cut cake into 1x3 pieces and serve in bowls with scoops of ice cream, Smucker’s® Chocolate fudge topping, whipped cream, sprinkles and cherries.

 

*Plus it Up!

 

Cheery Cherry Chocolate Cake.

Stir 1 (10 ounce) jar of well-drained,

chopped maraschino cherries into cake batter.

Bake as directed.



[1] From a Pillsbury® Moist Supreme (PREMIUM CAKE MIX) Devil’s Food [Cake Mix]

FEBUARY 5, 2011
 
In Time for the Supper Bowl
 
     Maven found this recipe quite some time ago but today might be a good time to check it out . . . since there is such inclimate weather across the country and tomorrow IS the Super Bowl!
 

SPICY VEGETARIAN CHILI

2 tablespoons vegetable oil

1 onion, chopped

2 carrots, sliced into thin coins

1 green bell pepper, coarsely chopped

2 each small zucchini and small yellow squash, cut into ½ inch dice

1 can (28 ounces) crushed tomatoes

2 cans (15 ½ ounces each) dark red kidney beans, drained and rinsed.

1 can (15 ¼ ounces) corn, with liquid

6 ounces tomato paste

1 can (4 ounces)chopped green chiles, with liquid

6 tablespoons chili powder

1 tablespoon ground cumin

2 tablespoons sugar

1 to 2 teaspoons salt, to taste

½ teaspoon pepper

Sour cream (for garnish), optional

Grated Cheddar Cheese (for garnish), optional

 

1.   Place the oil in a large, heavy pot over medium heat.

Add the onions, carrots, and bell pepper and cook about 8 minutes.

Add the zucchini and squash; continue  to cook until all the vegetables are tender, about 8 minutes more.

 

2.   Add remaining ingredients, except the garnishes; combine well.

Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally.

Serve in bowls with a dollop of our ceam and Grated Cheddar, if desired.

 

Serves 6.

Per serving:  415 calories

                   74g carbohydrates

                   20g  protein,

                    7g

no cholesterol

 

Denice Anderson, Lexington, KY, in Parade Magazine.

January 30, 2011
 
A Cure for the Winter Blues
 
 
     This recipe comes from a Canadian friend of Maven's who sent some years ago.  It sounds good for the blizzard that is socking in so much of the United States, doesn't it?!
     Thanks again, Jillian!
 

Soupe aux pois (jaunes)

(Yellow Pea Soup)

 

Soupe aux pois (jaunes) (yellow pea soup) is a traditional dish in Quebec cuisine. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately.

Ingredients
1 pound peas, dried
8 cups water
1/2 pound salt pork all in one piece
1 each onion large, chopped
1/2 cup celery chopped
1/4 cup carrots grated
1/4 cup parsley leaves fresh, chopped
1 each bay leaf
1 teaspoon savory dried
1 x salt to taste
1 x black pepper to taste

Wash and sort peas; soak in cold water overnight.


Drain and place in a large pot; add

Water

Parsley

salt pork

onion, celery

carrots

parsley

 bay leaf

savory

1 tsp salt.

Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.

Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.


For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.

This is the way [her significant other] makes his famous Pea Soup.

French Canadians are also called Pea Soups. lol

We are vegetarians now, so we will have to change this recipe. No salt pork. Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings so we will probably try that recipe.

This soup tastes even better heated up the next day.

Bon Appétit.

November 26, 2010
 
     Go Fishing!
 
     Are you getting tired of talking turkey yet?!
     Want something special for the holidays?!
     Just want something different for the holidays?!
     Well, Maven went through her mother's battered Helen Corbitt Cookbook . . . battered from so much use! . . . for something that will carry us through the next month . . . .  Anything else you choose to do to remain in Santa Claus' good graces is your business!
 

BROILING FISH[1]

 

by Helen Corbitt

 

Being a fish eater, I am interested in ways of broiling fish.  These methods I have found to my liking and to that of my customers:

 

            Whether for a whole or filleted fish, I start it in a 350 degree oven with salt and butter sprinkled over and a little water in the bottom of the pan.  If is a “pale” fish, I sprinkle it lightly with paprika, but no pepper.  (George Rector told me a long time ago not to pepper fish, I was convinced, and have never done so since.)  When the fish is tender (it will take from 15 to 20 minutes, depending on its thickness), add more butter and place 2 inches below the broiler heat to crisp on top.  Remove and serve at once with more melted butter and lemon or lime.

 

Variations:  Cover fish, especially flounder, with light cream and proceed as above.

 

            Cover fish with a mixture of half mayonnaise and half Thick Cream Sauce, and proceed as above.

 

            Cover with Imperial Sauce and proceed as above.

 

 

FOR BROILED FISH

 

To pep up melted butter for any broiled fish, add to each ½ cup of butter:

 

            1 teaspoon anchovy past

                        Or

            2 tablespoons chopped chives

                        Or

            ¼ cup any shellfish, cut fine

                        Or

            1 tablespoon graed browned onion

                        Or

            ½ cup browned finely chopped almonds

                        Or

            2 teaspoons prepared mustard

                        Or

            1 tablespoon lemon juice and 1 teaspoon grated lemon peel

                        Or

            2 tablespoons finely chopped parsley or water cress



[1] Helen Corbitt’s Cookbook by Helen Corbitt, with decorations by JOE ALLEN HONG; The Riverside Press Cambridge, Houghton Mifflin Company, Boston; 1957, FOURTEENTH PRINTING APRIL, 1961; page 107 – 9.

 

                          <O><O><O><O><O><O>

 

IMPERIAL SAUCE[1]

 

2 tablespoons finely chopped onion

¼ cup finely diced mushrooms

1 tablespoon butter

1 cup thick cream sauce

1 cup mayonnaise

1 teaspoon lemon juice

2 tablespoons finely chopped sweet mustard pickles

1 tablespoons finely chopped pimento

¼ teaspoon Worchestershire sauce

 

Sauté onion and mushrooms in butter; add cream sauce, mayonnaise, lemon juice, pickles, pimento, and Worchestershire.  Completely cover any boned fish like red snapper, sea trout, fillet of sole, and similar fish, and bake at 300 degrees for 40 minutes.  Part of the sauce cooks into the fish and part stays on top.  I use it also combined with shrimp, lobster, and crabmeat,  and baked in individual casseroles for a luncheon dish and find it popular as a hot hors d’oevre served with pastry scoops:  pie crust molded on a tablespoon, placed close enough to touch on a baking sheet and baked at 400 degrees until light brown and crisp.



[1] Helen Corbitt’s Cookbook by Helen Corbitt, with decorations by JOE ALLEN HONG; The Riverside Press Cambridge, Houghton Mifflin Company, Boston; 1957, FOURTEENTH PRINTING APRIL, 1961; page 156.

November 24, 2010
 
Maven is featuring the Mai Tai, a drink well-known at the Halekulani Hotel, (Wakiki Beach) for Earl Derr Beggars' first Charlie Chan novel - and Hollywood serial! - that featured the drink. . . . 
Check it out!
 

Halikulani on the Beach at Waikiki:

MAI TAI[1]

 

INGREDIENTS:

1/3 Ounce Orgeat Syrup

1/3 Ounce Orange Curaçao

1/3 Ounce Rock Candy Syrup

3/4 Ounce Bacardi Gold Rum

1/2 Ounce Bacardi 151 Rum

1 1/4 Ounce Fresh Lime Juice

3/4 Ounce Bacardi Select (float)

 

METHOD:

                        Build over crushed ice and float with 3/ 4 ounce of Bacardi Select Rum.

                        Garnish with lime wheel, sugar cane stick, mint leaf, and Vanda orchid.



[1] http://www.halekulani.com/i/downloads/HWAK_Mai_Tai_Recipe.pdf

 

And be sure to check these other

drinks from Maven's archives at

RECIPES OF THE WEEK

Bourbon Slush

Bronx Cocktail

Clipper Cocktail

# 1 Eggnog

# 2 Eggnog

Hot Chocolate and Coffee

Iced Frosties

Punch a la Ginger Rogers

Shirley Temple Cocktail

October 31, 2010
 
Maven is pulling some old recipes for
today for celebrating Halloween
(see more recipes at
or for the Texas Rangers making
to the World Series!
YES!
 

[NOTE: Coney Island Hot Dogs came up in our Chan Chat Room at http://charliechanfamily.tripod.com/id17.html while we were watching Charlie Chan in Shanghai.  Why?!?!  Who knows but it would be good for Charlie Chan at the Circus (1935) and The Chinese Cat (1944).]

 

A TRADITIONAL

CONEY ISLAND HOT DOG*

 

INGREDIENTS:

 

·         Hot dogs – the thinner, bun-length dogs are best but any hot dog will do.  You can boil them but they are better when they have been grilled either on a griddle or BBQ grate.

·         Hot dog buns – small buns but fresh.  They have to be soft enough to let you push the onions and chili into the side of the bun without the bun splitting.

·         Chopped onions – white or Spanish onions are best.  They need to be sharp in taste so the sweeter Vidalia type onions are usually not the best choice.

·         Yellow mustard – Plain old yellow mustard is best for Coney Island hot dogs.  They sort of evolved together.  You could use a designer mustard but it won’t be as good as if you had used good ol’ French’s Mustard.

·         Chili Sauce – several recipes for “authentic” Coney Island chili sauce, as well as some others, are included at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.

o   There is only one “acceptable” extra for the Coney Island hot dog

·         Hot pepper sauce – Suggest Pat’s special Blend Hot Sauce but Tabasco will do nicely.

 

DIRECTIONS:

 

1.       Grill hot dogs, warm buns.

2.      Place hot dog in bun.  Place stripe of mustard along side hot dog.

3.      Place spoonful of onions along side of hot dog on same side as mustard.

4.      Place spoonful of chili sauce along opposite side of hot dog.  Use finger to push onions and chili down along side of hot dog and into the side of the bun until you can close-up the bun.  Add hot sauce if desired.  It is ready to eat.

 

[Maven usually adds grated cheese and relish!]

 

The secret here is proportions.  It will take a bit of experimentation to get it right but that’s okay.  You get to eat the test results.  It is a balance of the mustard, onions, chili sauce and the hot dog.  No single ingredient should predominate – it is the blend that makes the distinctive flavor of the Coney Island hot dog.

 

*Larry Anderson has more about his “Search For The Perfect Coney Island Hot Dog,” including three recipes for the chili sauce at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.

 

 

HOT DIGGITY DOGS!

 

            Want something different for dinner in this hot weather?

           

            Or for a birthday party?

 

            For anytime?

 

            Then take your plain hot dogs and slice them down the middle not quite all the way like a butterfly’s wings – you want to be able to put cheese all the way down the center.

 

            You can now wrap the hot dogs with bacon slices . . . or skip the cheese and go straight to the bacon.

 

            Or slit them down the middle and put bar-b-que sauce down the middle.

 

            You could top with the cheese and/or wrap with bacon.

 

            Maybe chopped-jalapeño peppers and/or relish?

 

            You could start with spreading mustard—with or without ketchup and/or mayonnaise—like a base on the naked but butterflied hot dogs.

 

            Just use your imagination!

October 25, 2010
 
Are we ready for some new recipes for Halloween?!
From Maven's own kitchen!
(And Maven has relatives just dying to get in there!)
 

Halloween Treats

 

Marshmalloweenies – Marshmallows flattened out in the shapes of ghosts with red candies for eyes and licorice smiles.  Even better . . . use white chocolate!

 

Aperitopsy Snacks before Dinner – Serve shrimp with tartar sauce tinted red.

 

Pate de Foie Gross – York Mints with red candies for eyes and lined up for smiles.

 

Artichoking Heart of Lettuce Salad – Chop up the lettuce up and add black olives stuffed with pimentos and chopped-up artichoke hearts. 

 

Blood-shot Eyes – Hard-boil however many eggs you want to halve up.  Take the yolks and mash with slivered pimentos.  Top with black olive halves with pimentos stuffing the open ends.

 

Canniboupes – Take cantaloupes and peel them.  Take a slice on the rounded edges so they will lie in one place.   Put cottage cheese in the hollowed-out part.  Decorate with chopped-up pimentos for hair, black licorice for a mouth and capers for eyes.

 

Bloody Marys, Bloody Alices, Bloody Anns, Bloody Louises . . . .

October 14, 2010
 
     Maven has been busy with family concerns but she's back with a recipe with a difference:  Babas au Rhum!
     It's a recipe that her mother used to make but it's rather involved.
     It's in Maven's Recipe pages because it could be fun to pull out to impress people or a recipe that you might like to try over the holidays.  When you look at the recipe though you might wonder . . . .
WHICH FREAKING HOLIDAYS?!?!
 

BABAS au RHUM 

 

Babas Au Rhum are said to have been invented by Stanislas Lexzczynski, the exiled King of Poland, when he sprinkled his dry Kuglehoph with rum.  It was so good that he named it after his favorite character, Ali Baba.  This fabulous dessert is not seen as often today as it was during the ‘50s and ‘60s, when it was a favorite among hostesses wanting to impress their guests with their culinary expertise.  If you have leftover babas, wrap them tightly in foil or plastic wrap and freeze them for future use.

 

BABAS

 

1 package active dry yeast

3 tablespoons lukewarm water

1 ¾ cups unbleached all-purpose flour, sifted

1 tablespoon sugar

1 teaspoon salt

4 large eggs, beaten

½ cup dried currants or raisins

¼ cup dark rum

¼ cup water

½ cup butter or corn-oil margarine, cut into small pieces, at room temperature

 

SYRUP

 

1 cup corn syrup

2 cups water

1 lemon, yellow peel only, cut into strips

¼ cup fresh lemon juice

½ cup dark rum

8 ounces fat-free frozen whipped topping, thawed in the refrigerator

 

To make the babas:  Combine the dry yeast and lukewarm water and allow to stand for 5 minutes.

 

Sift the flour into a large mixing bowl.  Make a well in the center of the flour; pour in the yeast mixture, and mix well, using a large spoon.  Add the sugar and again mix well.  Add the salt and the beaten eggs.

 

Beat with the spoon, using it to raise the dough and let it fall back into the bowl, for at least 5 minutes or until the dough becomes smooth and elastic.

 

Cover the bowl with a damp cloth and allow to stand in a warm plate for 1 hour, or until the dough doubles in bulk.  While the dough is rising, soak he currants in ¼ cup rum combined with ¼ water.

 

When the dough has risen, add the butter or margarine or the margarine to the dough and beat with the spoon until smooth.    Drain the liquid from the currants and stir the currants into the dough.

 

Drop the dough from a spoon into 10 baba pans or custard cups that have been sprayed with nonstick spay.  If you are using custards cups, place them on a baking sheet  before filling them .  Fill the mold half full.  Cover them with a damp cloth and allow to rise in a warm plate for 1 hour, or until the molds are almost full.  Check  to be sure the dough is not sticking to the cloth.

 

Preheat the oven to 400 degrees. F. When the dough has risen t top of the molds, bake the babas for 20 minutes,   or until they begin to shrink from the sides of the molds and are lightly browned.  When possible, make the babas the day before you plan to serve them.  Because the drier the baba, the more syrup it will absorb, and therefore the more luscious it will be.

 

[Maven’s mother poked holes in the babas by poking holes in it/them with the handle of a wooden spoon.]

 

To Make The Syrup:  Combine the corns syrup, water, lemon peel. And lemon juice in a large saucepan. Slowly bring the syrup to a boil, reduce the heat, and simmer for 5 minutes.

 

Remove the syrup from the heat and place the babas two at a time into the very hot syrup, turning them over several times to make sure they absorb as much syrup as possible.  The babas will swell and be very shiny.

 

Using a large slotted spoon, remove the babas from the syrup and place them on a rack to cool.  Just before serving, sprinkle the rum evenly over the babas.  Spoon a dollop of whipped toping over each baba before serving.

 

Makes 10 Servings

 

Per serving:  390 Calories, 11g fat (25% of calories) g. protein, 58 carbohydrates, 110 mg cholesterol, 281 mg sodium

 

From Favorite Dessert’s from the ‘50s and ‘60s by Jeanne Jones; Rondale, Inc., 1999; Pages 34 to 36.

September 27, 2010

 

     Maven is adding a couple of recipes that may tempt your appitite.

     One is a recipe for Hawaiian Beef Stew.  Since it's copywrited, please let Maven know at theoldmoviemaven@yahoo.com and I'll send you a copy of it!

     The other recipe is for Stir-Fry Beef With Onions.  Sounds interesting doesn't it?!

 

 

Stir-fry Beef With Onions[1][1]

By Rhonda Parkinson, About.com Guide

Filed In:

1.    Recipes by Ingredient

2.    Beef Recipes

Stir-fry Beef With Onions

 

Two types of onions add a distinctive flavor to this dish.

Serves 3 to 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

·         3/4 - 1 pound beef (flank or top sirloin steak), cut julienne

·         Marinade:

·         2 tablespoons light soy sauce

·         1 tablespoon Chinese rice wine or dry sherry

·         A few drops of sesame oil

·         black pepper, to taste

·         2 teaspoons cornstarch

·         Sauce:

·         3 tablespoons dark soy sauce

·         1 tablespoon sugar

·         1 tablespoon dry sherry

·         Other:

·         2 medium onions, chopped

·         1 clove garlic, crushed

·         1 piece ginger, sliced

·         2 - 3 tablespoons water, to make a gravy, if desired

·         2 green onions, sliced diagonally

·         Oil for stir-frying

Preparation:

Cut beef across the grain. Add the marinade ingredients (light soy sauce, rice wine or dry sherry, sesame oil, black pepper and cornstarch) and marinate the beef for about 15 minutes.

  While beef is marinating, prepare vegetables. Combine the sauce ingredients (dark soy sauce, sugar and dry sherry) in a small bowl and set aside.

  Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove the vegetables from the wok and set aside.

  Add 2 tablespoons oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the sauce. Stir in the green onion. Stir-fry briefly to blend all the flavors. Serve hot with rice.

Nutritional Breakdown per serving (based on 4 servings, using 1 pound beef)- 377 calories (kcal), 23 g Total Fat (36 percent calories from fat), 24 g Protein, 16 g Carbohydrate, 72 mg Cholesterol, 1152 mg Sodium, 2 g Fiber, 551 mg Potassium

September 20, 2010
 
This is a family recipe but always worth repeating . . . especially if you just . . . happen . . . to overdo the chocolate, bourbon and/or pecans!
 

CHAN FAMILY CHOCOLATE BOURBON PECAN PIE

 

(Makes four [4] pies)

 

Use 4 (2 pie package) frozen pie crusts – Regular 9” – not deep dish

 

8 ounces semisweet chocolate (melted, then cooled)

2 cups pecan halves (I use a bit more)

6 large eggs, beaten lightly

2 sticks unsalted butter (melted, then cooled)

1 ½ cups granulated sugar

1 cup firmly packed brown sugar

1 ½ cups granulated sugar

2 tablespoon (or a bit more) bourbon

2 teaspoon vanilla

1 teaspoon salt

Scatter pecans over bottom of pie shells.

In a bowl, cream butter and both sugars.

Beat in eggs, corn syrup, chocolate, bourbon, vanilla and salt.

Pour into pie shells.

Bake in lower third of oven preheated to 375 degrees F. for about 40 minutes, but check after 20 minutes to see if you need to switch racks if the bottom crusts aren’t browning as much as the top ones.

(You can cover the crust edges with foil if they get too brown before the pies are done.)

Also, they are easy to over-cook.

When done, the filling will still be “jiggly” in the middle.

September 4, 2010
 
     How about a new take from NABISCO of an American classic?!
 
Corny Macaroni & Cheese
 

1 ½ cups ricotta cheese

1 cup milk

1 (8 ¾ ounce) can whole kernel corn, drained

1 ½ cups shredded Cheddar cheese (8 ounces), divided

1 teaspoon garlic powder

2 cups tricolor macaroni twists, cooked and drained

10 PREMIUM Crackers, any variety, coarsely crushed

 

1. Mix ricotta, milk, corn, 1 cup Cheddar cheese and garlic powder in large bowl; stir in macaroni. 

Spoon into greased 8 x 8 x 2-inch baking dish. 

Bake at 350 degree F for 30.

 

2. Toss cracker crumbs with remaining ½ cup cheese in small bowl; sprinkle over macaroni mixture. 

Return to oven; bake 15 minutes more or until browned and set.



[1] Nabisco™

September 3, 2010
 
Maven is going to reprise a recipe she found
some little time ago that would be
perfect for the Labor Day Weekend.
Enjoy!
 

A TRADITIONAL

CONEY ISLAND HOT DOG*

 

INGREDIENTS:

 

·         Hot dogs – the thinner, bun-length dogs are best but any hot dog will do.  You can boil them but they are better when they have been grilled either on a griddle or BBQ grate.

·         Hot dog buns – small buns but fresh.  They have to be soft enough to let you push the onions and chili into the side of the bun without the bun splitting.

·         Chopped onions – white or Spanish onions are best.  They need to be sharp in taste so the sweeter Vidalia type onions are usually not the best choice.

·         Yellow mustard – Plain old yellow mustard is best for Coney Island hot dogs.  They sort of evolved together.  You could use a designer mustard but it won’t be as good as if you had used good ol’ French’s Mustard.

·         Chili Sauce – several recipes for “authentic” Coney Island chili sauce, as well as some others, are included at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.

o   There is only one “acceptable” extra for the Coney Island hot dog

·         Hot pepper sauce – Suggest Pat’s special Blend Hot Sauce but Tabasco will do nicely.

 

DIRECTIONS:

 

1.       Grill hot dogs, warm buns.

2.      Place hot dog in bun.  Place stripe of mustard along side hot dog.

3.      Place spoonful of onions along side of hot dog on same side as mustard.

4.      Place spoonful of chili sauce along opposite side of hot dog.  Use finger to push onions and chili down along side of hot dog and into the side of the bun until you can close-up the bun.  Add hot sauce if desired.  It is ready to eat.

 

[Maven usually adds grated cheese and relish!]

 

The secret here is proportions.  It will take a bit of experimentation to get it right but that’s okay.  You get to eat the test results.  It is a balance of the mustard, onions, chili sauce and the hot dog.  No single ingredient should predominate – it is the blend that makes the distinctive flavor of the Coney Island hot dog.

 

*Larry Anderson has more about his “Search For The Perfect Coney Island Hot Dog,” including three recipes for the chili sauce at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.

AUGUST 29, 2010

 

     Now that summer is coming to an end and Labor Day is almost upon us, how about one last fling?!

 

PINEAPPLE LEMONADE[1]

 

2 cups sugar

2 cups water

Juice of 4 lemons

2 cups fresh pineapple, grated

 

Boil the sugar and water until it spins a thread. 

 

Cool; add the lemon juice and grated pineapple. 

 

When ready to serve add water to please you, and pour over ice cubes and fresh mint.

 

 

MANDARIN CHICKEN SALAD[2]

 

PREP TIME:  10 Minutes <> START TO FINISH:  30 MINUTES

5 SERVINGS

 

½ cup Original Bisquick mix

2 tablespoons sesame seed

1 teaspoon ground ginger

1 tablespoons teriyaki sauce

1 tablespoon olive or canola oil

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

1 bag (10 ounce) European-style or romaine salad mix

1 can (11 ounce) mandarin orange segments, drained

1 cup fresh pods, strings removed, cut in half if necessary

½ cup reduced-fat honey mustard dressing

 

1. Heat oven to 425 degrees F. 

Spray cookie sheet with cooking spray.

In 1-gallon resealable food-storage plastic bag, place Bisquick mix, sesame seed and ginger.  Seal bag; shake to mix.

 

2.  In small bowl, mix teriyaki sauce and oil. 

Coat chicken pieces with oil mixture. 

Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. 

Shake off any extra mixture. 

On cookie sheet, place chicken pieces in single layer.

 

3.  Bake 10 to 15 minutes or until chicken is no longer pink in center. 

Cool 5 minutes.

 

4.  Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. 

Top with warm chicken pieces and drizzle with dressing; toss to coat.

 

 

High Altitude (3500-6500 ft):  No change.

 

1 SERVING:  Calories 300 (Calories from Fat 100:;  Total Fat 11g (Saturated Fat 2g); Cholesterol 55mg; Sodium 730 mg; total Carbohydrate 26g (Dietary Fiber 3g, Sugars 13g); Protein 24g % DAILY VALUE:  Vitamin A 80%; Vitamin C 60% Calcium 6%l Iron 15%

EXCHANGES:  ½ Starch, 1 Other Carbohydrate, 1 Vegetable, 3 Very Lean Meat,

1 ½ Fat CHARBOHYDRATE CHOICES:  2

 

Quick Tip For added crunch, toss some crispy chow mein noodles with the salad greens and sprinkle the top of the salad with sliced toasted almonds.

 



[1] Helen Corbitt’s Cookbook by Helen Corbitt, with decorations by JOE ALLEN HONG; The Riverside Press Cambridge, Houghton Mifflin Company, Boston; 1957, FOURTEENTH PRINTING APRIL, 1961; page 293.

[2] Betty Crocker® Ultimate Bisquick Cookbook [Exclusive Deluxe Edition]; General Mills; Rondale; 2008, 2009; page241.

August 18, 2010
 
The dog days of summer are with us again and . . . as usually they are barking up a storm . . . which would help shut the little puppies up!
So take some time for yourself and sit down long enough to check these recipes out.
After all . . . it's not like the kids are going to start school without you!

Helen Corbitt:

One of my cooks made a mistake one night by adding Mornay Sauce to Newburg. So

 

SHRIMP CHIFFON[1]

was born.  Half Mornay[2], half Newburg Sauce[3] with shrimp or other seafood, and served over buttered oven toast or rich pastry.



[1] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 121.

[2] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 158 – 9.

[3] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 168.

 

HAWAIIAN CRAB[1]

 

Serves 6

 

Using white meat of crab, mix in half cream sauce[2] and half mayonnaise.  For 1 pound of crabmeat (approximately 3 cups) use ½ cup each of the cream sauce and mayonnaise.  Place in buttered casserole with 6 slices of broiled pineapple in the bottom.  Cover and bake at 350 degrees for 25 minutes.

 


[1] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 113.

[2] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 151-2:

Basic Cream Sauce

 

1 tablespoon butter

1 tablespoon flour

¼ teaspoon salt

1 cup milk (or half milk and half cream)

 

Melt butter in top part of double boiler, add flour and salt and cook until bubbly.  Slowly add milk and stir briskly.  Cook over hot water until thick and smooth, stirring occasionally.  [A French whip or wire whisk is, or ought to be, a must in the kitchen drawer, especially stirring sauces of all kinds.]  With the new type heavy-base saucepans, it is not necessary to use a double boiler if low heat is maintained.  But all cream sauces should be cooked until there is no starchy taste remaining.

To make a medium sauce for creamed foods – use 2 tablespoons butter and 2 tablespoons flour

To make a heavy sauce for croquettes and soufflés – use 4 tablespoons butter and 4 tablespoons flour.

 

Sautéed Shrimp in Sherry[1]

 

Says Helen Corbitt:  “I like Sautéed Shrimp in Sherry.  Peel and clean uncooked shrimp, allowing 8 large ones for each serving.  Sauté in:

 

2 tablespoons sweet butter

 

Until they begin to curl.  Add:

 

2 tablespoons dry sherry and finish.

 

Eat from the skillet you cook them in, so have a presentable one.

 

Do the same with scallops.

 

A cup of light cream or milk can be added in place of the sherry.  Bring to a boil and season with salt and a whiff of cayenne for a good stew.

 


[1] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 121.

 

Basic Cream Sauce[1]

 

1 tablespoon butter

1 tablespoon flour

¼ teaspoon salt

1 cup milk (or half milk and half cream)

 

Melt butter in top part of double boiler, add flour and salt and cook until bubbly.  Slowly add milk and stir briskly.  Cook over hot water until thick and smooth, stirring occasionally.  [A French whip or wire whisk is, or ought to be, a must in the kitchen drawer, especially stirring sauces of all kinds.]  With the new type heavy-base saucepans, it is not necessary to use a double boiler if low heat is maintained.  But all cream sauces should be cooked until there is no starchy taste remaining.

To make a medium sauce for creamed foods – use 2 tablespoons butter and 2 tablespoons flour

To make a heavy sauce for croquettes and soufflés – use 4 tablespoons butter and 4 tablespoons flour.

 


[1] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 151-2.

 

Mornay Sauce (1 ½ quarts)[1]

 

¼ pound butter

1 cup flour

4 cups milk

2 pounds Velveeta cheese

1 can beer

 

Melt butter, add flour and cook until bubbly.  Add milk and cook until smooth.  Boil 1 minute.  Cut cheese to small pieces and beat into hot cream sauce.  I recommend an electric beater and beat at medium speed for a minimum of 15 minutes; longer consistency desired.  Pour over whatever vegetable, fowl, fish or meat you wish, put a level teaspoon of Hollandaise on top, and run it under the broiler until brown.  Or sprinkle with grated Swiss or Parmesan cheese before browning.  If you make the sauce and keep it several days, beat it again before using to restore its light consistency.

          Using the cheesed sauce as a base you can add all sorts of things to make it interesting:

 

Rarebit Sauce:  Add 1 egg yolk and ½ teaspoon dry mustard.

 

Almond Sauce:  For fish.  Add 2 tablespoons blanched almonds, slivered and browned.


Fresh Tomato Cheese Sauce:  Add ¼ cup finely diced fresh tomatoes and serve over toasted tea food sandwiches or croquettes.

 

Sherry Sauce:  Add 2 tablespoons sherry.



[1] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 158 – 9.

 

NEWBURG SAUCE[1] (2 1/2 cup)

 

2 tablespoons butter

2 tablespoons flour

¾ teaspoon salt

A dash of cayenne

2 cups thin cream (or half milk half cream)

4 egg yolks , well beaten

¼ cup dry sherry (or half brandy)


Melt butter, stir in flour, salt, and cayenne.  When well blended add the cream and cook over low heat until smooth, and the mixture boils.  Stir a little of the sauce into the egg yolks and add to the rest of the sauce.  If using the sauce over food, add the sherry and heat.  If using for lobster or shrimp or other sea food, sauté the sea food, or what have, in a little butter and the sherry.  This amount will serve 6 or 8.



[1] Helen Corbitt’s Cookbook; The Riverside Press Cambridge (Houghton Mifflin Company Boston) 1957; fourteenth April, 196; page 168.

July 30, 2010
 
     Another weekend - luckily the last one in July! - is upon us.  If you're in the mood for something a little different then try this coffeecake . . . with your coffee, orange juice, or whatever!
 

HEIRLOOM BAKERY AND COFFEE’S

SOUR CREAM COFFEECAKE[1]

The Old Movie Maven½ cup (1 stick) butter, softened

1 cup plus 1 ½ tablespoons sugar

2 eggs

1 cup sour cream

½ teaspoon vanilla extract

1 ½ cups flour

1 teaspoon baking soda

¼ teaspoon salt

 

          Make topping; set aside.

          Heat over to 350 degrees F.  In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.  Beat in the eggs, 1 at a tie, until incorporated, then beat in the sour cream and vanilla.  In a medium bowl, sift together the four, baking soda and salt.

          Gently fold the dry ingredient into the butter-and-egg mixture to form a batter.  The batter will be lumpy; simply continue folding until no large slumps remain.

          Spoon one-half of the batter into a greased 9-inc-square baking pan, then layer with half of the topping, then the remaining topping.  Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes.  Cool slightly before serving.  Make 12 servings.

 

*Topping:

 In a large bowl, stir together

½ cup light brown sugar,

1 tablespoon cocoa,

1 teaspoon cinnamon,

½ chocolate chips,

¼ chopped pecans

¼ cup (1/2 stick melted and cooled butter. Set aside.

Set aside.



[1] Dallas Morning News; Wednesday; July 28, 2010; page 6E . . . .  SOURCE:  Los Angeles Times/ Adapted from Heriloom Bakery and Café in South Pasadena, Calif.

     July 25, 2010
 
Maven has now added some recipes from the Harry Potter series . . . like Butterbeer and Pumpkin Juice and Pumpkin Pasties . . . and lots more!
So check out the RECIPES OF THE WEEK and do some baking.  Put the Harry Potter DVDs in and . . . .
Let's go to the movies!

Harry Potter Repies

July 13, 2010
 
Here are some new takes of old recipes!
 

HOT DIGGITY DOGS!

 

            Want something different for dinner in this hot weather?

           

            Or for a birthday party?

 

            For anytime?

 

            Then take your plain hot dogs and slice them down the middle not quite all the way like a butterfly’s wings – you want to be able to put cheese all the way down the center.

 

            You can now wrap the hot dogs with bacon slices . . . or skip the cheese and go straight to the bacon.

 

            Or slit them down the middle and put bar-b-que sauce down the middle.

 

            You could top with the cheese and/or wrap with bacon.

 

            Maybe chopped-jalapeño peppers and/or relish?

 

            You could start with spreading mustard—with or without ketchup and/or mayonnaise—like a base on the naked but butterflied hot dogs.

 

            Just use your imagination!

 

ICE CREAM SUNDAES

 

            Anytime is a good time for an ice cream sundae but they just taste better in the summertime!  Not to mention just wanting to go nuts with the ingredients . . .  or skip the nuts entirely!

 

            For starters, you could use Old Faithfull Vanilla Ice Cream . . . .  How about chocolate for a change?!  How about vanilla ice cream with chocolate chunks in it?!

 

            Now for the sauce . . . there’s fudge sauce or caramel sauce if you prefer.  If you want to go different for a change there are various jams or jellies.  Or soak some cherries in wine.  Melt some white chocolate and let it cool enough so it won’t melt the ice cream.

 

            What’s a sundae without whipped cream?! Or a cherry on top?! 

 

            If you use a jelly or jam than you could put actual fruit chunks on top of the whipped cream.

 

            Heck!

           

            Put all the makings for a great sundae out like a buffet – especially if you are having a buffet dinner – on a side table.

 

            For an extra special treat—and you can make them—make meringue nests to hold the ice cream!

 

June 28, 2010
 
     Anybody warm enough this summer?!
     Anybody ready for something to help beat the heat . . . or at least get your mind off it for a few minutes?!
     Try these recipes!
     One of them is a punch that Ginger Rogers (from Maven's home town!) served in her own home.  Trust Maven . . . you grow up in North Central Texas and you'll develop some cool drinks for summer too!
 

PUNCH A LA GINGER ROGERS

 

Mix together:

Finely crushed ice

7-Up

Frozen orange juice

 

SNOW-CAPPED

CHOCOLATE CRINKLES

 

1 (18.25-oounce) package chocolate cake mix

2 large eggs

1/34/ cups frozen whipped topping, thawed

1 cup powdered sugar, sifted

 

1.Place the cake mix, eggs, and thawed whipped topping in a large bowl.  Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff).  Refrigerate dough, covered, for 30 minutes.

 

2.  Preheat oven to 350 degrees F.  Position oven rack in middle of oven.  Set aside ungreased cookie sheets.  Place sifted powdered sugar in a small, shallow dish.

 

3.  Shape dough into 1-inch balls.  Roll cookies in powdered sugar to coat.  Place 2 inches apart on ungreased cookie sheet.

 

4.  Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft).  Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance).  Transfer cookies to wire rack with metal spatula and cool completely.

 

SUMMER TEA

 

6 cups Strong Tea

1 cup sugar (while tea is hot)

1 can Frozen Lemonade

4 cans water

2 1/2 cups Pineapple Juice

 

Mix together; then freeze; then serve as a slush.

June 24, 2010
 
     How about some handy nibbles appropriate for the 4th of July?!  Especially since they're great to prepare before hand?!
 

SAUSAGE-CHEESE BALLS [1]

 

PREP TIME:  20 MINUTES

START TO FINISH:  45 MINUTES

ABOUT 8 ½ DOZEN CHEESE BALLS

 

3 cups Original Bisquick mix

1 pound bulk pork sausage

4 cups shredded Cheddar cheese (1 pound)

½ cup grated Parmesan cheese

½ cup milk

½ teaspoon dried rosemary leaves, crushed

1 ½ teaspoons chopped fresh parsley or ½ teaspoon parsley flakes

 

1  Heat Oven to 350 degrees F.  Spray 15 x 10 x 1-inch pan with cooking spray.  In large bowl, stir all ingredients until well mixed.  Shape mixture into 1-inch balls.  Place in pan.

 

2  Bake half of balls uncovered 20 to 25 minutes or until no longer pink in center.  Repeat with other half.  Immediately remove from pan.  Serve warm.

 

High Altitude (3500-6500 feet): Heat oven to 375 degrees F.  Decrease Bisquick mix to 2 ½ cups and add ½ cup all-purpose flour.  Bake half of balls 25 to 30 minutes; repeat with other half.

 

1 CHEESE BALL:

Calories:  40 (Calories from Fat 25)

Total Fat 2.5g (Saturated Fat 1.5g)

Cholesterol:  5mg

Sodium 95mg

Total carbohydrate 2g (Dietary Fiber 0g)

Protein 2g

 

% DAILY VALUE:

Vitamin A 0%

Vitamin C 0%

Calcium 4%

Iron 0%

 

EXCHANGES:

½ High-Fat Meat

 

CARBOHYDRATE CHOICES:

0



[1] Betty Crocker® Ultimate Bisquick ® Cookbook:  Exclusive Deluxe Edition . . . ; Rondale; 2008, 2009 by General Mills, Minneapolis, Minnisota; page 123.

 

CHEWY JUMBO CHOCOLATE CHIP COOKIES[1]

 

4 ¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ cups Land O Lakes ® Butter, softened

1 ¼ cups sugar

1 ¼ cups firmly packed brown sugar

2 eggs

1 tablespoon vanilla

1 (12-ounce package (2 cups) real semi-sweet chocolate chunks or chocolate chips

 

Heat oven to 375 degrees F. 

Combine flour baking powder and baking soda in medium bowl. 

Set aside.

 

Combine butter, sugar and brown sugar in large bowl.  Beat at medium speed, scraping bowl often, until creamy.

Add eggs and vanilla.

Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. 

Beat, gradually adding flour mixture, until well mixed. 

Stir in chocolate chunks.

 

Drop dough by ¼ cupfuls, 2 inches apart, onto ungreased cookie sheets.

Bake for 10 to 14 minutes or until light golden brown.

(DO NOT OVERBAKE.)

Let stand 1 to 2 minutes.

Remove from cookie sheets.

 

26 jumbo cookies.

 

TIP:  For 2 ½-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.

Bake for 10 to 12 minutes or until light golden brown.

4 dozen cookies.



[1] This recipe was from a Land O Lakes® box and can be found, among others, at http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=6834.

June 21, 2010
 
     Now that we are in summer . . . how about a nice cool treat . . . like a piece of New York Cheesecake?!  Whoo hoo!
 

NEW YORK CHEESECAKE[1]

 

*Grease, or spray with Pam, a 9 inch (23 cm) springform pan.

Place the springorm pan on a larger backing pan to catch any leakage wile the cheesecake is baking.

Preheat oven to 350 degrees F. (177 degrees C) with rack in center of oven.

 

For Crust:

In a medium sized bowl combine

2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)

¼ cup (50 grams) granulated white sugar

½ cup (114 grams) unsalted butter, melted

 

Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.

Cover and refrigerate while you make the filling.

 

For Filling:

In bowl of your electric mixer place

32 ounces (1 kg) (4 – 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

 

Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.

Add 5 large eggs (at room temperature) one at a time beating well (about 30 seconds) after each addition.

Scrape down the sides of the bowl.

Add:

1/3 cup (80 ml) heavy whipping cream

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Beat until incorporated.

Remove the crust from the refrigerator and pour in the filling.

Place the cheesecake pan on a larger baking pan and place in the oven.

 

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 1 ½ hours or until firm and only the center of the cheesecake looks a little wet and wobbly.

Remove from oven and place on a wire rack.

 

Meanwhile, in a small bowl combine

1 cup (240 ml) sour cream (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

½ teaspoon pure vanilla extract

 

Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.

Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

 

Let cool before covering with plastic wrap and refrigerating.

This cheesecake tastes best after being refrigerated for at least a day.

 

Serve with fresh fruit or fruit sauces.

 

Makes one 0 9 inch (23 cm) cheesecake

 

To Freeze:

Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. 

Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. 

Seal and return to freezer. 

Can be frozen for several months. 

Thaw uncovered cheesecake in the refrigerator over night.

 

Adapted from Cheesecake Extraordinaire by Mary Crownover.

 

*” . . . [A]bout cracks on the surface of a baked cheesecake, as this is a common problem and is caused either by over beating the batter and/or by too much moisture being lost as the cheesecake bakes (over baking). In order to prevent cracks make sure you beat the ingredients at low speed as, unlike a butter cake, you do not want to incorporate a lot of air into the batter, you only want to beat the ingredients until they are nice and smooth. As far as the over baking of cheesecakes goes, this is a common problem as it is difficult to know when a cheesecake is done. The thing to remember is that you want the cheesecake to be firm but, if you shake the pan gently, it should still wobble a little, and the center will still look a little wet. For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency. Cheesecakes are cakes that should not to be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm. “

Read more:   
http://www.joyofbaking.com/Cheesecake.html#ixzz0rVMnNLEz

June 14, 2010
 
Here are some recipes worthy of fixing
for Dad on Father's Day!

Speedy Mini Meatloafs

The Original Original Toll House Cookies

The Official Original Toll House Cookies

The Pan Version of Toll House Cookies

JUNE 11, 2010
 

THE JONAS BROTHERS

SHAKE IT UP[1]

 

New York City restaurant Olana created this shake especially for the JoBros. Joe Jonas’s reaction?  “It’s unbelievable,” he says.

 

6 scoops chocolate ice cream

3 tablespoons chocolate fondue (see recipe below)

1 ½ cups milk

¼ cup brownies

½ cup whipped cream

2 tablespoons chocolate chips

 

Chocolate fondue

 

2 ounces (1/4 cup) heavy cream

3 ounces chopped chocolate

1 tablespoon sugar

Pinch salt

 

1.For fondue:  Bring heavy cream and sugar to a boil in a saucepan.  Pour over dark chocolate and salt.

2.Blend ice cream, fondue, milk and brownies in a blender until smooth.  Pour into chilled glasses and top with whipped cream and chocolate chips



[1] From New York City restaurant Olana; People Magazine; September 14, 2009; page 114.

May 31, 2010
 

ICE CREAM CONE CLOWNS

 

Make a meringue nest.

 

Place a scoop of vanilla ice cream in the hollow.

 

Position the ice cream cone on the ice cream so the cone points away from you.

 

To make the face:  Use a sliver of maraschino cherry for the mouth, currants or raisins for the eyes, a chopped nut for the nose.

 

Spritz tiny ruffled circles up the side of the cone like ruffles and center a raisin in each.

 

Top the end of the cone with another spritz of whipping cream.

 

MERINGUE NEST

 

4 large egg whites

¼ teaspoon salt

¼ teaspoon cream of tartar

¾ cup sugar

 

1. Prepare Meringue Nest: Preheat oven to 275 degrees F.

Line large cookie sheet with foil. [Brown paper or parchment paper is more traditionally used.]

 

2. Inlarge bowl with mixer at high speed, beat egg whites, salt, and cream of tartaruntil soft peaks form. Beat in sugar, 1tablespoon at a time, beating well after each addition, until stiff, glossypeaks form when beaters are lifted.

 

3. Place on paper on cookie sheet by large spoonful, making a place in thecenter of each for the scoop of ice cream.

 

Adapted from a recipe in Good Housekeeping,  April, 2002.

 

Can be used for the Ice Cream Cone Clowns.

MAY 27, 2010
 
Now that everybody is getting into summer, here are two easy-does-it recipes . . . an appitizer and a entry . . . .  You'll be good to go!

LEE SA’S JALAPENO ROLLS

 

Clean jalapeno peppers of their seeds (being careful to keep the oil from your eyes).

 

Dice the peppers and green olives and mix in with enough cream cheese to spread over flour tortillas. 

 

You could also add avocados chopped/smashed up and blended in.

 

Roll the tortillas up and slice them into bite-size pieces and arrange on a plate.

OR:
You could make a quesadilla,

putting the spread between two flour tortillas

and cutting them like a pizza!

Easy Salmon Puff

May 17, 2010
 
It's getting to be warm weather so . . . how about an old-fashioned ice cream sandwich?!  It's even better if parents and kids make them together, using home-made (or refriderator) dough and churned-at-home ice cream of  your choice!

May 14, 2010
 
Want something cool - or outright cold! - for what is now getting to be warmer summer weather?!
 

COFFEE MARSHMALLOW ICE CREAM

 

¾ pound marshmallows

¼ cup sugar

3 cups hot black coffee

2 cups whipping cream

1 cup light cream

1 teaspoon vanilla

 

Add marshmallows and sugar to the hot coffee and chill thoroughly.

 

Add the cream, vanilla and salt. 

 

Freeze.

 

Optional:  Serve it in your coffee cups.

May 7, 2010
 
A good dish to go with the Yellow Pea Soup below for a buffet - or alone, of course! - would be this Baked Ziti:
 

BAKED ZITI[1]

 

Serves: 10

 

Prep Time:  35 Minutes

 

Cook Time:  20 Minutes

 

Ready in:  55 Minutes

 

INGREDIENTS:

 

1 pound dry ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spagahetti sauce

6 ounces provolone cheese, sliced

1 ½ cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

 

DIRECTIONS:

 

Bring a large pot of lightly salted water to a boil. 

Add ziti pasta, and cook until al dente, about 8 minutes; drain.

 

In a large skillet, brown onion and ground beef over medium heat.

Add spaghetti sauce, and simmer 15 minutes.

 

Preheat the oven to 350 degrees F (175 degrees C).

Butter a 9 x 13 inch baking dish.

Layer as follows:  ½ of the ziti, Provolone cheese, sour cream, ½ sauce mixture

Remaining ziti, mozzarella cheese and remaining sauce mixture.

Top with grated Parmesan cheese

 

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

 

May 4, 2010
 
     This recipe comes from a Canadian friend of Maven's who is also an old movie fan.  Thanks, Jillian!
 
YELLOW PEA SOUP
 

Soupe aux pois (jaunes) (yellow pea soup) is a traditional dish in Quebec cuisine. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately.

Ingredients
1 pound peas, dried
8 cups water
1/2 pound salt pork all in one piece
1 each onion large, chopped
1/2 cup celery chopped
1/4 cup carrots grated
1/4 cup parsley leaves fresh, chopped
1 each bay leaf
1 teaspoon savory dried
1 x salt to taste
1 x black pepper to taste

Wash and sort peas; soak in cold water overnight.

Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.

Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.

Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.


For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.

This is the way Jean Paul makes his famous Pea Soup.

May 2, 2010

 

Maven is in the mood for fish and fruit . . . fish and chips would be even better but these will certainly do for the time being!

 

Quick Shrimp 'n' Pineapple Stir-fry[1]

PREP TIME:  20 Minutes

COOK TIME:  10 Minutes

READY IN:  30 Minutes

SERVINGS:  4

Ingredients

  • 1 (20 ounce) can DOLE® Pineapple Chunks
  • 2 teaspoons cornstarch
  • 1 pound medium or large raw shrimp, peeled and deveined
  • 1 clove garlic, crushed (optional)
  • 1/2 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1 medium zucchini, cut in half lengthwise and thinly sliced
  • 1/2 cup chopped DOLE Red Bell Pepper
  • 1 cup DOLE Green Onions, sliced diagonally

Directions

  1. Drain pineapple; reserve 1/2 cup juice. Mix reserved juice with cornstarch; set aside.
  2. Stir-fry shrimp in large non-stick skillet with garlic in hot oils for 2 minutes. Stir in zucchini and bell pepper, cook 2 more minutes. Add pineapple, cornstarch mixture and onions. Cook and stir until mixture boils and thickens.
  3. Serve with hot cooked rice, if desired.

Nutritional Information

Amount Per Serving 

Calories: 215

Total Fat: 4.5g

Cholesterol: 173mg

Pineapple Sundae

 

This is a really difficult recipe . . . you only need three ingredients!

Scoop some pineapple sherbet into a dish and pour chocolate sauce on top.  Where you can have fun is either put pineapple chunks on top or use a pineapple ring  as base!

You can also use the fudge recipe from Maven's mother.  Why?  Because Maven's mother was the only one who could turn it into candy . . . the rest of us end up with fudge sauce!

But what fudge sauce!

 

MOTHER'S MILLION DOLLAR FUDGE

 

Combine and blend well:

2/3 cup cocoa

3    cups sugar

1/2 teaspoon salt

 

Add 1/2 cup milk and mix.

 

Bring to a boil with out stirring again.

Cook to soft ball stage (232 degrees R.)

 

Remove from heat and add

4 1/2 tablespoons butter

1 1/2 teaspoon vanilla

 

Beat until thick and pour onto a buttered plate.

 

When Mother cooled it to lukewarm, she put it in a sink of ice water; just don't get the water or the ice in the fudge.

MAY 1ST IS KENTUCKY DERBY DAY!!
 
Maven has the family recipe for Mint Juleps plus the Derby's specialties, Kentucky Burgoo and Kentucky Pies, plus lots of other recipes below to keep us going tomorrow!

Kentucky Burgoo

Kentucky Pie

April 20, 2010
 
     Maven came up with a recipe last Monday night for a fellow Chan Fan, Frosty . . . Iced Frosties!  Maven has now added it to the Recipe Pages here.
     Maven has also come up with a new recipe for tonight's movie at Rush Glick's Chat Room*:  Crab Monte Carlo.
     These as well as Crab Bisque and Champagne Punch.
     Enjoy!

Iced Frosties

Crab Monte Carlo

Crab Bisque

Chamgagne Punch

*http://charliechanfamily.tripod.com/id17.html, Monday Nights at 8 pm (EDT), we start watching the movie at 8:30 (EDT).

March 26, 2010
 

CRAB LOUIS

 

     This may be "Crab Louis" but you can substitute shrimp for the crab. . . .   And for those who might not think this is Easter-fare . . . it does use hard-boiled eggs! 

[NOTE:  This Crab Louis came from a Crime Doctor movie with Warner Baxter as Dr. Robert Ordway . . . The Crime Doctor’s Man Hunt (1946) with William Frawley as Police Inspector Harry B. Manning.]

 

Serves 4:

 

[For Louis Sauce:]

1 tablespoon heavy cream

2 tablespoons scallions minced

2 tablespoons chili sauce

1 tablespoon lemon juice

½ teaspoon Worchester Sauce

Salt and pepper

Combine all ingredients except salt and pepper and blend well.

 

Line bowl with lettuce leaves.

Place shredded lettuce on bottom of bowl.

Pile crabmeat on shredded lettuce.

Top with Louis Sauce.

Surround with hard-cooked egg slices.

Sprinkle with chives or green onion.

March 22, 2010
 
     In honor of watching Charlie Chan at the Race Track in Rush Glick's Chat Room (http://charliechanfamily.tripod.com/id17.html), how about a hearty meal and dessert from the Kentucky Derby?!

Kentucky Burgoo

Kentucky Pie

MARCH 14, 2010
 
     Maven seems to be working overtime in the kitchen this week but with Saint Patrick's Day AND Easter coming up . . . well . . . have you EVER had enough recipes . . . for every day and/or every holiday?!

Petit Fours Deluxe

Assorted Icings, Glazes, Fondants and Glaces

Ganaches - Simple to Make

March 11, 2010
 
     In the meantime . . . for those of us who are Irish . . . or think Irish at this time of the year . . . here are two recipes to think about!

Irish Shortbread Cheesecake

Irish Soda Bread

March 8, 2010
 
    Maven is posting several recipes today, with a view toward Easter and Springtime.
     The Lemon Sugar Glaze, for instance, could be used for "heated-up" gingerbread or for the Petit Fours recipe . . . and, yes, Maven does have two spellings of Petit Fours.  
     What can she say?  She comes from the same Southern background as many of the creators of these recipes. 
     For those who understand, no explanation is necessary.  For those who don't . . . it ain't possible to explain so get some of Maven's Rum Punch, sit back and enjoy anyway!

Creole Eggnog

Festive Tuna-Stuffed Tomatoes

Lemon Sugar Glaze

No-Cook Fondant Creams

Petite Fours

Petit Four Icings

Veggie Spring Rolls

Waldorf Salad

February 27, 2010

Root Beer Treats
 
     These recipes are in honor of Charlie Chan in Shanghai (1935) that we will enjoy in our Monday Night Chat Room at Rush Glick's http://charliechanfamily.tripod.com/17.html.
     Charlie endulges in his sasparilla twice in the movie, once on board ship and once in Shanghai.  This is as close as Maven can get, short of a recipe for sasparilla that starts with yeast.  If it takes that much trouble, you'd better spend time thinking of these!

Gourmet Root Beer Float

Root Beer Cake I

Root Beer Float Cake II

February 24, 2010
 
Maven has decided to post a family recipe that may seem to be better for warm weather but Maven considers good any time!
 

“PINK STUFF”

 

Mix:

1 cup Eagle Brand Condensed Milk©

1/3 up lemon juice

 

Fold in: 

1 large can crushed pineapple, drained

1 small can Mandarin oranges, drained

 

Add:

1 can cherry pie filling

2 cups small marshmallows

½ to 1 cup chopped nuts

1 ~ 9 ounce carton Cool Whip©

 

Mix and refrigerate until cool.

February 19, 2010
 
     Maven is playing "catch-up" for being awol - absent without leave! - for reasons above and beyond her control!
     So here are three recipes that need no "ketchup"ing to enjoy!
      (And if you're wondering what "Texas Caviar" is . . . it's the name that Helen Corbitt gave to a black-eyed pea dish that, these days, could be applied to any such recipe!)

Texas Caviar # 1

Texas Caviar # 2

Black Bottom Pie

February 14, 2010

 

CHERRY SWIRL BROWNIES[1]

 

Cream cheese, maraschino cherries and chocolate

create a trio of delight in fudgy brownies.

 

PREP TIME:  10 minutes

TOTAL TIME:  2 hours

MAKES:  16 brownies

 

1 package (8 ounces) cream cheese, softened*

¼ cup sugar

¼ cup chopped well-drained maraschino cherries

1 teaspoon maraschino cherry juice

1 egg

1 box Betty Crocker® Ultimate fudge brownie mix with Hershey’s® Fudge Pouch and melt away mini chips

Water, vegetable oil and eggs called for on brownie mix

 

1.Heat oven to 350 degrees F.  Grease bottom of 8-inch or 0-inch square pan wth shortening or cooking spray.

 

2.In medium bowl, beat cream cheese, sugar, cherries, cherry juice and 1 egg with spoon; set aside.

 

3.Make brownie batter as directed on box, using water, oil and eggs—except spread half of the batter in pan.  Spread cream cheese mixture over batter.  Spoon remaining batter on top; spread gently to cover.

 

4.Bake 39 to 49 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.  Cool completely, about 1 hour, before cutting.  Store covered in refrigerator.

 

*Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 15 to 20 seconds.

February 10, 2010
 
     Here are two recipes from fellow Chan Fan Joanne and her daughter. . . .  What great ways to get into the mood for Valentine's Day!
 

16 Bean Soup[1]

 

Ingredients for 16 Bean Soup Recipe:

 

1 package 16 Bean Soup mix

3 stalks celery, chopped

3 carrots, diced

1 large onion, chopped

3 cloves garlic, sliced

3 bay leaves

1 tablespoon crushed oregano

1 teaspoon chili powder

2 cups diced ham (other options are smoked sausage, ham bone, or ham hock)

2 cans chicken stock

Additional water to cover

2 cans stewed (or diced) tomatoes

 Salt and pepper to taste

 

Recipe Instructions:

Rinse the dried beans and pick through for little stones. 

Place in a bowl and cover entirely with water and soak overnight.  

Heat olive oil in a pot and add celery, carrots, onion, and garlic until almost soft. 

Rinse the beans and place in the pot with the tomatoes, meat, bay leaves, oregano, and chili powder. 

Cover pot and simmer 2 1/2 to 3 hours.

Add salt and pepper to taste.



[1] Courtesy of Chan Fan Joanne.

 

Seafood Ranch Muffins[1]

 

16 ounces of pizza blended cheese

½ cup of mayonnaise

1 tablespoon of chopped jarred jalapeños

1/2 teaspoon of Worcestershire sauce

1 packet of Hidden Valley Ranch

6 English muffins sliced in half

¾ lb. of shrimp

 

Mix: 16 ounces of shredded mozzarella, half a cup of mayonnaise, a tablespoon of chopped jalapeños, a teaspoon of

Worcestershire Sauce, and one packet of Hidden Valley Ranch

until well mixed.

 

Spread the mixture evenly over toasted English muffins, sliced in half.

 

Arrange shrimp on top.

 

Put the English muffins on a cookie sheet and put it into the oven at 325 degrees Fahrenheit for 20 minutes.

February 8, 2010
 
     Now that everybody has survived . . . one way or another! . . . the Super Bowl, how about some English fare good for Valentine's Day . . . or watching Charlie Chan in London CHARLIE CHAN: Charlie Chan in London (1934)?
 

Crumpet Recipe[1]


The Crumpet Recipe below produces the pan-fried English Muffin-like tea breads of "tea and crumpets" fame.

They are cooked almost completely through from one side in crumpet rings or large cookie cutter rings about 3" in diameter.

Classic tea party fare.

Crumpets Recipe

1/2 cup warm water (105° - 115°)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk

·  In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.

·  Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.

·  Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.

·  Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.

·  Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so.

·  Repeat until all the batter is used.

·  Serve warm with butter and jam or clotted cream and jam. Makes 16 crumpets.


http://www.greatpartyrecipes.com/crumpetrecipe.html

 

 

Crumpet Recipe[1]


The Crumpet Recipe below produces the pan-fried English Muffin-like tea breads of "tea and crumpets" fame.

They are cooked almost completely through from one side in crumpet rings or large cookie cutter rings about 3" in diameter.

Classic tea party fare.

Crumpets Recipe

1/2 cup warm water (105° - 115°)
2 teaspoons sugar or honey
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups milk

·  In a large bowl, stir the sugar or honey into the warm water. Sprinkle the active dry yeast over the top and let it sit until it bubbles, about 5 minutes.

·  Stir in the remaining ingredients. Cover and let it sit for about half an hour in a warm place.

·  Grease a griddle or frying pan and the crumpet rings or cookie cutters. Place the rings on the cooking surface and preheat all.

·  Pour about 3 tablespoons of batter into each 3" ring and cook over medium low heat until set, about 10 minutes. (Avoid cooking them too quickly.) The top should be full of holes when they are ready to turn.

·  Remove the crumpets from the rings, turn, and brown the other side, if desired, for a minute or so.

·  Repeat until all the batter is used.

·  Serve warm with butter and jam or clotted cream and jam. Makes 16 crumpets.


http://www.greatpartyrecipes.com/crumpetrecipe.html

Scones

February 2, 2010
 
This recipe comes from a fellow Chan Fan, Joanne, who is known for both creating her own great recipes and finding others' recipes worth knowing!
Enjoy!
 

Creamy Hash Brown Casserole[1]

 

Recipe courtesy Paula Deen 

Prep Time: 10 min 

Inactive Prep Time: -- 

Cook Time: 50 min 

Level:Easy

Serves: 8 to 10 servings

 

Ingredients

1/4 cup butter, plus more for dish

1 onion, chopped

1 (16-ounce) container sour cream

1 (10 1/2-ounce) can cream of celery soup

1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend

1/2 teaspoon garlic powder

1 (30-ounce) package frozen shredded hash brown potatoes, thawed

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups crushed potato chips

 

Directions

Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4

minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery

soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45

minutes, or until hot and bubbly.



[1] http://www.foodnetwork.com/recipes/paula-deen/creamy-hash-brown-casserole-recipe/index.html

January 31, 2010
 
Want some recipes for the Super Bowl on February 7th?!  Check these recipes out from Maven's CHARLIE CHAN: Cookbook, not to mention all the other recipes here at FOOD CENTRAL: Recipes of the Week (Cookbook Form).
If you gain a few pounds . . . what could be easier than a FOOD CENTRAL: Rejuvenating Diet?!

2009 Winners of the Texas State Fair Recipe Contests

Chocolate Bourbon Pecan Pie

Jambalaya

Braised Short Ribs

Self-Filled Cup Cakes

January 16, 2007