Saturday, March 10, 2018

Harvest Asparagus Tomato Soup

This is one I haven't made in awhile, which is a shame, because it is very good!

1 1/2 cups cooked asparagus
5 cups chicken stock
1 medium onion, chopped
1 carrot, coarsely chopped
1 tablespoon chopped parsley
1 bay leaf
2 cups canned tomatoes
1/8 teaspoon freshly ground pepper
1/2 teaspoon thyme
1 teaspoon salt
pinch of ground cloves
1/2 teaspoon sugar
2 tablespoons butter, melted
2 tablespoons flour

Combine all soup ingredients except butter and flour.  Cover and simmer for 45 minutes.

Whirl in food processor (or use a hand blender right in the pot) until fairly smooth.

Blend butter and flour together.  Stir into soup.

Simmer 20 to 30 minutes.

Tuesday, March 6, 2018

Shrimp Spread, a delicious appetizer

Growing up on Florida's Gulf Coast, I took for granted being able to have fresh seafood.  And by "fresh", I mean that it slept in the Gulf last night!  Having lived in New York State for more than 40 years, I really miss the seafood that I grew up eating.

Here is a wonderful appetizer that is always a crowd pleaser.

finely chopped boiled shrimp
Worcestershire Sauce
Cocktail Sauce

Mix together well and spread on crackers.

Saturday, March 3, 2018

Corn and Black Bean Salad

This recipe comes from my "Bless Your Heart, Saving the World One Covered Dish at a Time" cookbook!  Yes, it is a Southern cookbook!  It is filled with really great recipes.

1/2 cup apple cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

1 (15 oz) can white whole kernel corn, drained
1 (15 oz) can yellow whole kernel corn, drained
1 (15 oz) can black beans, drained and rinsed
1/2 cup diced red bell pepper
1 cup diced green bell pepper
1 cup sliced red onion
2 cups chopped (fresh) tomatoes
1 medium cucumber, peeled, seeded, and diced

To make the dressing:  In a small bowl, whisk the vinegar, sugar, salt, and pepper until sugar dissolves.

To make the salad:  In a large bowl, combine the corns, black beans, red and green pepper, onion, tomato, and cucumber.  Toss to mix.  Add the dressing to the salad.  Cover and chill 4 hours before serving.

This one's a winner!

Monday, February 26, 2018

Apple Cinnamon Bundt Cake

I found this recipe on the internet.  It is positively delicious!

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups packed brown sugar
6 Granny Smith apples (about 2 cups chopped)
1 tablespoon ground cinnamon
1 teaspoon salt
2 sticks (1 cup) butter, melted
4 large eggs

1 to 2 tablespoons water
1 cup confectioners sugar

Preheat oven to 350.  In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda.

In a large bowl, combine butter, brown sugar and eggs.  Whisk until smooth. Gradually whisk in dry ingredients just until combined.  Do not overmix.  Using a rubber spatula, fold in the apples.  Spoon batter into a 12 cup nonstick prepared bundt pan and smooth the top.  Bake until a toothpick inserted into cake comes out clean, about 50 to 60 minutes.  [In my oven 50 minutes was plenty of time]

Cool in pan on rack for 15 minutes.

Make the glaze:  Whisk together the confectioners sugar and enough water to form a thick yet pourable glaze.  Drizzle over cake, using wax paper underneath to catch the drip.

Saturday, February 17, 2018

Chicken Queen Elizabeth

This is a superb dish that you would be proud to serve to important dinner guests.  It comes from an old cookbook of mine, Favorite Restaurant Recipes, copyright 1982.

6 servings

6 chicken breast halves, boned, skinned and pounded thin, seasoned with salt and pepper
6 teaspoons finely chopped fresh parsley
6 thin slices Swiss cheese
6 thin slices ham
1/2 stick butter, melted
1 cup fresh breadcrumbs


1 1/2 cups canned whole tomatoes, partially drained
3/4 cup whipping cream
1 tablespoon white wine
1 teaspoon salt
1 teaspoon sugar
pinch of garlic powder
pinch of freshly ground pepper

Freshly cooked rice
apricot halves for garnish

Preheat oven to 325.  Season chicken breasts with salt and pepper.  Top each with 1 teaspoon parsley, 1 slice cheese, and 1 slice of ham.  Roll tightly.  Brush with some of the butter and sprinkle with 1/2 of breadcrumbs.

Arrange compactly, crumbed side down, in 6 inch square baking dish.  Pour remaining butter over top and sprinkle with remaining crumbs.  Cover and bake for 45 minutes.  Remove cover and continue baking until top is golden brown, about 30 minutes.  Set aside and keep warm while preparing sauce.

For sauce:  Combine all ingredients in medium saucepan over medium high heat and bring to boil.  Reduce heat and simmer sauce for 3 to 5 minutes.

Spoon rice over serving platter.  Arrange chicken over top.  Cover with sauce and garnish with apricots.

This one is a sure winner!

Wednesday, February 14, 2018

Apple Cheddar Soup

I'm not sure where I found this recipe.  It has been in my "big binder" of recipes for a long time.  I really like it and I think you will too.

1/2 stick butter
1 large sweet potato, peeled and cut into small cubes
1/2 large onion, chopped
6 McIntosh apples, peeled, cored and coarsely chopped
1/2 cup milk
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 cup flour
3 cans (14.5 oz. ea.) chicken broth
1 teaspoon salt
1 cup shredded cheddar

Garnish:  1 McIntosh apple, cored and chopped into small cubes

In large saucepan, melt butter over medium heat.  Add potato and onion; cook until potato is tender, about 8 to 10 minutes.

Meanwhile, in food processor, puree together 6 apples, milk, cinnamon, nutmeg and pepper.

Stir flour into sweet potato mixture; cook, stirring for one minute.  Stir in chicken broth, salt and apple puree.  Bring to rolling boil over high heat; boil 2 minutes, stirring constantly.

With a hand blender puree ingredients in saucepan until very smooth.  Whisk in cheese until melted.

Garnish with chopped apple at serving.

Sunday, February 11, 2018

Coconut Cream Pie

This is an old favorite that is really delicious and quick and easy to put together.

1/2 cup flour
3/4 cup sugar
1 cup coconut
3/4 stick butter
2 cups milk
4 eggs
1 1/2 teaspoon vanilla

Blend all the above in a blender.  Pour into a pastry lined pie pan.

Bake at 400 for 15 minutes, then reduce heat to 350 for 30 more minutes.

Wednesday, February 7, 2018

Hearty Beef Stew

This is a new recipe I like.  It caught my eye because it is quite different from the stew I make.  This recipe is from Ellie Krieger's Comfort Food Fix.  She has numerous cookbooks on the market and I particularly like this one.

1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 pound lean stew beef, cut into cubes
3 tablespoons olive oil
1 medium onion, chopped
1 small rutabaga or turnip, peeled and cubed
1 large carrot, chopped
1 large russet potato, cubed
2 tablespoons tomato paste
1 cup dry red wine
2 cups reduced sodium beef broth
2 cups green peas

Place  the flour, salt, pepper, and paprika in a large sealable plastic bag.  Add the beef and shake to coat well.

Heat 2 tablespoons of the oil in a large (at least 6 quart) saucepan or soup pot over medium heat.  Add the beef and cook until browned on all sides, about 6 minutes.  Transfer the meat to a plate, leaving the juices in the saucepan.

Add remaining 1 tablespoon oil to the pot.  Add the onion and cook over medium heat, stirring occasionally, until the onion is golden, but not browned, about 10 minutes.  Add the rutabaga, carrot, and potato and cook until the vegetables soften slightly, about 10 minutes.  Stir in the tomato paste and cook 1 minute more.  Add the wine, bring to a boil, and reduce for 3 minutes.  Add the beef broth, return to a boil, then reduce heat to medium low.  Cover and simmer until the meat is tender, about 1 hour and 20 minutes.  Add the peas and cook 5 minutes more.  Remove from heat and allow to rest for 15 minutes before serving.

Males 4 servings.

Monday, February 5, 2018

Hamburger Pie

This is another old, old favorite.  Don't know why I haven't made it recently.  It is a sure winner.

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Crisco
1 egg, beaten
1/3 cup milk

Stir together dry ingredients; cut in shortening.  Combine egg and milk, add to flour mixture.  Roll half of dough; place in a deep 9 inch pie plate.

2 lb. ground meat
1 onion, chopped
1 tablespoon dry mustard
3/4 cup chili sauce
1/4 cup ketchup
dash of Tabasco sauce
1/4 teaspoon chili powder
salt to taste

Brown meat and onion; add remaining ingredients.  Place in pie shell.  Roll remaining dough to make top crust.  Bake at 350 for 25 minutes.

3 tablespoons butter, melted
3 tablespoons flour
1 1/2 cup milk
1 tablespoon Worcestershire sauce
2 tablespoons parsley, chopped

Blend butter and flour; gradually stir in remaining ingredients.  Serve over meat pie.

Saturday, February 3, 2018

Gourmet Quickie (beef)

This is a really old recipe from my extensive recipe file!  I've made it so many times over the years.  It is easy and quick to put together and everyone likes it.  Serve with mashed potatoes and a vegetable.

Combine:  ground beef, ketchup, thyme, salt and pepper, one or two eggs and grated onion

Form into patties and dredge in flour.  Saute.  Remove from pan and make sauce with:
red wine, bouillon, ketchup, thyme, grated onion, mushrooms.

Pour over patties and serve.