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7 Dec.
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3 eggs, beaten
1/4 cup sugar
1 lemon
2 tbsps. butter
1 cup green grapes, halved
1 (20 oz.) can pineapple chunks,
drained
1 (11 oz.) can mandarin orange
segments, drained
1 (13.5 oz.) jar pitted dark cherries,
drained
2 firm bananas, sliced
1 1/2 cups whipping cream
In a small saucepan, combine beaten eggs, sugar, and juice of 1 lemon. Stir the mixture constantly over medium heat until boiling; adjust to medium-low heat and continue whisking until mixture has thickened. Remove from the heat, and stir in butter. Cool completely. In a chilled mixing bowl, beat whipped cream until stiff peaks form. Once your egg "curd" mixture has cooled, fold into whipped cream and set aside. In a large bowl, add chopped grapes, pineapple chunks, orange segments, bananas, and halved cherries (with stems removed). Stir fruit together until combined. Add mini marshmallows, and mix until incorporated. Toss fruit salad with cream-egg mixture, stirring to coat the fruit evenly and completely. Cover the bowl with plastic wrap, and let sit overnight (10-12 hours) to let the flavors marry. Serve cold.
LAYERED BRUNCH CASSEROLE (From iowaegg.org) 12-14-19 Top of page
2 1/2 cups frozen shredded hash brown potatoes, thawed
6 slices Swiss cheese
1 1/2 cups (8 oz.) chopped lean ham
6 slices American cheese
8 eggs
1 1/2 cups nonfat milk
1 tbsps. dijon mustard
1 tbsps. dried minced onions
1 1/2 cups corn flakes (crushed)
1/4 cup butter, melted, (optional)
Spray a 3 quart casserole with cooking spray; set aside. Layer half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole. Repeat layers. Blend remaining ingredients except corn flakes and butter, until combined. Pour over ingredients in casserole. Refrigerate, covered for several hours or overnight. Preheat oven to 350°. Uncover casserole and sprinkle with corn flakes. Drizzle with melted butter, if desired. Bake casserole for 50 to 60 minutes or until knife inserted near center comes out clean. If using a 9x13" baking dish, make only one layer of ingredients. Bake 40 to 45 minutes.
CHOCOLATE MINT CAKE 12-21-19 Top of page
1 box dark chocolate cake mix, prepared per directions
1 cup Andes baking chips
Grease a 9x13" pan. Combine chips with cake batter and pour into pan. Bake for 30 minutes. Once cooled, frost with dark chocolate frudge frosting. Sprinkle top of cake with more Andes baking chips.
LAYERED BRUNCH CASSEROLE (From iowaegg.org 12-14-19) 12-21-19
2 1/2 cups frozen shredded hash brown potatoes, thawed
6 slices Swiss cheese
1 1/2 cups (8 oz.) chopped lean ham
6 slices American cheese
8 eggs
1 1/2 cups nonfat milk
1 tbsps. dijon mustard
1 tbsps. dried minced onions
1 1/2 cups corn flakes (crushed)
1/4 cup butter, melted, (optional)
Spray a 3 quart casserole with cooking spray; set aside. Layer half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole. Repeat layers. Blend remaining ingredients except corn flakes and butter, until combined. Pour over ingredients in casserole. Refrigerate, covered for several hours or overnight. Preheat oven to 350°. Uncover casserole and sprinkle with corn flakes. Drizzle with melted butter, if desired. Bake casserole for 50 to 60 minutes or until knife inserted near center comes out clean. If using a 9x13" baking dish, make only one layer of ingredients. Bake 40 to 45 minutes.
CREAMY OVERNIGHT FRUIT SALAD (From southernliving.com 12-7-19) 12-21-19
3 eggs, beaten
1/4 cup sugar
1 lemon
2 tbsps. butter
1 cup green grapes, halved
1 (20 oz.) can pineapple chunks,
drained
1 (11 oz.) can mandarin orange
segments, drained
1 (13.5 oz.) jar pitted dark cherries,
drained
2 firm bananas, sliced
1 1/2 cups whipping cream
In a small saucepan, combine beaten eggs, sugar, and juice of 1 lemon. Stir the mixture constantly over medium heat until boiling; adjust to medium-low heat and continue whisking until mixture has thickened. Remove from the heat, and stir in butter. Cool completely. In a chilled mixing bowl, beat whipped cream until stiff peaks form. Once your egg "curd" mixture has cooled, fold into whipped cream and set aside. In a large bowl, add chopped grapes, pineapple chunks, orange segments, bananas, and halved cherries (with stems removed). Stir fruit together until combined. Add mini marshmallows, and mix until incorporated. Toss fruit salad with cream-egg mixture, stirring to coat the fruit evenly and completely. Cover the bowl with plastic wrap, and let sit overnight (10-12 hours) to let the flavors marry. Serve cold.
GRAPE FRUIT SALAD 12-21-19
Place 2 lbs. clean red grapes into a large bowl and set aside. In another bowl, blend 8 oz. cream cheese until smooth. Add to grapes and fold until covered. Fold in 8 oz. cool whip. Refrigerate.
ALMOND JOY COOKIES (12-1-18) 12-28-19
1 cup margarine
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
3 tsps. vanilla
4 1/2 cups flour
2 tsps. baking soda
1 tsp. salt
2 cups slivered almonds
5 cups chocolate chips
2 cups coconut
Lightly grease cookie sheets and preheat oven to 375°. Combine dry ingredients. Cream butter and sugar. Stir in dry ingredients. Add chocolate chips, almonds and coconut. Drop by tablespoons on cookie sheets and bake 8-10 minutes until lightly brown. Makes 6 dozen cookies.
PICKLED PEPPER CHEESE BALL 12-21-19
8 oz. soft cream cheese
1 cup shredded aged sharp cheddar cheese
1 cup shredded mild cheddar cheese
1/2 cup diced pickled peppadew peppers
1/4 tsp. cayenne pepper
Stir until combined. Roll into balls. Roll in chopped smoked almonds and chives. Cover with plastic wrap and refrigerate.
FRIED OLIVES (From foodnetwork.com) 12-28-19 Top of page
1 cup canola oil
10 large or colossal green pitted olives
10 large or colossal black pitted olives
3/4 cup all-purpose flour
1/2 tsp. garlic powder
1 tsp. chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 tsp. freshly ground black pepper
1 lb. manchego cheese, cubed
1/2 pound serrano ham, thinly sliced
Heat canola oil to 350°. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.) Drain the olives. Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third. Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats. When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.
SHRIMP COCKTAIL (From foodnetwork.com) 12-28-19
Court Bouillon:
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
Shrimp:
1 lb. medium or large shrimp, in the shell, rinsed
1 tbsp. kosher salt
Cocktail Sauce, recipe follows
Lemon wedges
Cocktail Sauce:
1 cup ketchup
1 lemon, zest finely grated and juiced
4 tsps. prepared horseradish, or to taste, drained
1/4 tsp. Worcestershire sauce
Hot sauce, to taste
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes. Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving. To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve. Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
Cocktail Sauce:
Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
TURKEY BRINE (Variation of CHICKEN BRINE 7-27-19 & 11-9-19) 12-28-19
1 gallon water
1 - 1 1/2 cups kosher salt
1 1/2 cups brown sugar
cloves
fresh herbs
cinnamon
onion powder
allspice
nutmeg
paprika
Heat until salt and sugar dissolves. Remove guts from turkey. Cool brine. Place turkey in bucket and add brine. Place bucket a location that is 40° or less. Turn bird halfway through. Rinse, dry and warm slightly before oiling bird. Season. Tie back legs and wings. Place in 500° oven for 30 minutes, breast side up. Place foil tent over breast after 30 minutes and reduce heat to 350° and cook for 2-3 hours until done.
LOBSTER MAC AND CHEESE (From foodnetwork.com) 12-28-19
2 tbsps. vegetable oil
Kosher salt
1 lb. cavatappi or elbow macaroni
1 qt. whole milk
8 tbsps. (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere cheese (12 ounces)
2 cups grated extra-sharp Cheddar (8 ounces)
1/2 tsp. freshly ground black pepper
1/2 tsp. ground nutmeg
1 1/2 lbs. cooked lobster meat, 1/2-inch-diced
1 1/2 cups fresh white bread crumbs (5 slices, crusts
removed)
Preheat the oven to 375°. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.
CHICKEN LIVER PATE 12-28-19
20 oz. chicken livers, drained
4 quarts chicken stock
5 hard boiled eggs, peeled
salt
Bring stock to a boil with livers. Turn down to low and cook about 8 minutes. Strain liquid, saving 3/4 cup. Melt some rendered chicken fat in a skillet, adding 1 minced onion. Add chicken livers, eggs, salt and add some of the reserved liquid and put into food processor. Add 2 tbsps. brandy or cognac and process until very, very smooth. Serve on crackers.
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