Diane, the bookkeeper at the Yankee Flyer always brought this to any party we had (and there seemed to be a birthday every week) Delish! I brought this to Fall Rally 2016 and got lots of requests for the recipe!
CURRIED RICE SALAD
1 1/3 cups pre-cooked rice
3 Tbls finely chopped onion
1 Tbls vinegar
2 Tbls salad oil
3/4 teaspoon curry powder
2 teas salt
1 cup chopped celery
1/4 cup finely chopped green pepper
3/4 cup mayo
Cook rice. While still warm, add onion, vinegar, salad oil, curry powder & salt. Toss lightly, cover and chill 3 hours. Just before serving, add pepper and mayo.
Tuesday, September 27, 2016
Monday, August 1, 2016
Pizza Spaghetti (Squash) Pie
1 large spaghetti squash
1 lb Italian sausage (spicy chicken sausage is great) remove from casing
1/2 yellow onion, diced
1 cup pizza sauce (no sugar added variety)
1 teas dried basil
salt and pepper to taste
3 eggs, whisked
(Optional: add anything you like with pizza: veggies, basil, cheese)
Preheat oven to 400.
Cut spaghetti squash in half lengthwise Place squash cut side down on a baking sheet and back for 20-25 minutes. Remove and reduce oven temp to 350.
Remove threads of squash and place in 8x8 greased baking dish.
In a large pan over medium heat, add sausage and onion. Cook until no longer pink and broken up.
Add pizza sauce , dried basil and salt and pepper to the pan, mix well
Add sausage mixture to prepared dish and mix well with spaghetti squash threads
Add whisked eggs to the baking dish and mix until you can no longer see the eggs
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust.
Let rest for 5 minutes before serving.
1 lb Italian sausage (spicy chicken sausage is great) remove from casing
1/2 yellow onion, diced
1 cup pizza sauce (no sugar added variety)
1 teas dried basil
salt and pepper to taste
3 eggs, whisked
(Optional: add anything you like with pizza: veggies, basil, cheese)
Preheat oven to 400.
Cut spaghetti squash in half lengthwise Place squash cut side down on a baking sheet and back for 20-25 minutes. Remove and reduce oven temp to 350.
Remove threads of squash and place in 8x8 greased baking dish.
In a large pan over medium heat, add sausage and onion. Cook until no longer pink and broken up.
Add pizza sauce , dried basil and salt and pepper to the pan, mix well
Add sausage mixture to prepared dish and mix well with spaghetti squash threads
Add whisked eggs to the baking dish and mix until you can no longer see the eggs
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust.
Let rest for 5 minutes before serving.
Buffalo chick spag squash casserole
1 medium spaghetti squash
4 Tbls butter, ghee, coconut oil divided
2 cloves garlic, minced
1 medium carrot, diced
1/2 medium onion, minced
1 small red bell pepper, diced
1 lb. ground chicken
1 teas garlic powder
1 teas salt
1/4 teas blk pepper
1 cup Franks Red Hot Sauce
1/4 mayo
3 large eggs, whisked
chopped scallions and sliced avocado for garnish (optional)
4 Tbls butter, ghee, coconut oil divided
2 cloves garlic, minced
1 medium carrot, diced
1/2 medium onion, minced
1 small red bell pepper, diced
1 lb. ground chicken
1 teas garlic powder
1 teas salt
1/4 teas blk pepper
1 cup Franks Red Hot Sauce
1/4 mayo
3 large eggs, whisked
chopped scallions and sliced avocado for garnish (optional)
Blue cheese, crumbled
Preheat oven to 400 degrees
Cut the squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30/ 35 minutes or until soft. Remove squash and reduce oven to 350 degrees.
Grease an 8" square glass baking dish with 2 Tbls of the butter.
Let the squash cool for 5 minutes, remove the seeds and then use a fork to remove the threads and place them in the greased baking dish.
In a large saute pan over medium heat melt the remaining 2 Tbls of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
Remove from heat, then add the hot sauce and mayo and mix well to combine.
Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no long see the eggs.
Bake for 1 hour or until the top forms a slight crust. Let rest for 5 minutes before serving. Garnish with scallion ad avocado slices if wanted.
Preheat oven to 400 degrees
Cut the squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30/ 35 minutes or until soft. Remove squash and reduce oven to 350 degrees.
Grease an 8" square glass baking dish with 2 Tbls of the butter.
Let the squash cool for 5 minutes, remove the seeds and then use a fork to remove the threads and place them in the greased baking dish.
In a large saute pan over medium heat melt the remaining 2 Tbls of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
Remove from heat, then add the hot sauce and mayo and mix well to combine.
Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no long see the eggs.
Bake for 1 hour or until the top forms a slight crust. Let rest for 5 minutes before serving. Garnish with scallion ad avocado slices if wanted.
Miss Mollie's Cornbread
1 pkg corn muffin mix*
1 cup sour cream
1 can cream corn
1/2 cup oil
1/4 sugar
2 eggs
Mix beaten eggs with wet stuff, then stir in muffin mix.
Bake at 375 degrees for 1 hour.
*OR use this copycat recipe for Corn Muffin Mix:
2/3 cups flour
1/2 cup corn meal
3 Tbls sugar
1 Tbls baking powder
1/4 teas salt......Mix with Whisk
Add: 2 Tbls vegetable oil....then whisk til smooth and ADD to any recipe calling for a pkg of corn muffin mix.
Get ready to enjoy the MOISTEST cornbread evah!!!
1 cup sour cream
1 can cream corn
1/2 cup oil
1/4 sugar
2 eggs
Mix beaten eggs with wet stuff, then stir in muffin mix.
Bake at 375 degrees for 1 hour.
*OR use this copycat recipe for Corn Muffin Mix:
2/3 cups flour
1/2 cup corn meal
3 Tbls sugar
1 Tbls baking powder
1/4 teas salt......Mix with Whisk
Add: 2 Tbls vegetable oil....then whisk til smooth and ADD to any recipe calling for a pkg of corn muffin mix.
Get ready to enjoy the MOISTEST cornbread evah!!!
Friday, March 18, 2016
Joan J's camp Italian Deli appetizer
Such a delicious and EASY appetizer. After tasting this at one of our camping weekends, I made it several times more--Christmas in Texas 2015 and at the Ouellette Christmas. Tastes great at room temp too--so would make a nice addition to a vineyard picnic basket.
1/4 lb. each: Genoa Salami, Deli Pepperoni
1/4 lb. each: Provolone Cheese, Swiss Cheese.
2 cans Crescent rolls
2 eggs
Parmesan Cheese
Grease a 9x13 pan. Put one can of crescent rolls on bottom. Layer the meat and cheese. Whisk eggs with Parmesan cheese, black pepper. Pour 3/4 of egg mixture over meat & cheese layers. Place second can of crescent rolls on top. Pour remaining egg mixture.
Bake at 350 degrees for 30 minutes, covered. Uncover for 10 additional minutes.
1/4 lb. each: Genoa Salami, Deli Pepperoni
1/4 lb. each: Provolone Cheese, Swiss Cheese.
2 cans Crescent rolls
2 eggs
Parmesan Cheese
Grease a 9x13 pan. Put one can of crescent rolls on bottom. Layer the meat and cheese. Whisk eggs with Parmesan cheese, black pepper. Pour 3/4 of egg mixture over meat & cheese layers. Place second can of crescent rolls on top. Pour remaining egg mixture.
Bake at 350 degrees for 30 minutes, covered. Uncover for 10 additional minutes.
Red & Green Christmas Jalapeno Jelly
I've made this several time-SO EASY.... serve with cream cheese on a cracker. It makes a good gift too!
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups sugar
1 1/2 cups apple cider vinegar
1 (6 oz) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine chopped peppers, sugar and vinegar. Bring to a rolling boil;
boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups sugar
1 1/2 cups apple cider vinegar
1 (6 oz) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine chopped peppers, sugar and vinegar. Bring to a rolling boil;
boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Saturday, November 21, 2015
GOAT CHEESE PECAN TARTLETS WITH CRANBERRY TOPPING
I found this recipe by Chef Alex Guarnaschelli in a magazine advertisement and loved it! I will bring this to Thanksgiving dinner this year as it can be served as an appetizer OR savory dessert. Using a regular size muffin tin, I found these tartlets to be bite item....made in a mini muffin tin, I would suggest rolling out the pie crust thinner to allow more room for filling.
CRUST: 1 package refrigerated pie crusts
CRANBERRY TOPPING:
2 cups fresh cranberries (8 oz)
1/2 cup sugar
2/3 cup water
1 cinnamon stick
1/4 teaspoon nutmeg
TARTLET FILLING:
3 Strips bacon, uncooked
3 large eggs
4 oz. fresh goat cheese
1 cup heavy cream
1/2 cup milk
1 pinch kosher salt
1/4 tsp. Tabasco
1/2 tsp. Worcestershire sauce
1 cup coarsely chopped pecan halves, toasted & divided
chives, optional
Preheat oven to 350. Spray the insides of muffin pan. Unroll the piecrust and cut with a 3.5" biscuit cutter. (or smaller if using the mini-muffin size). Line the inside of the muffin pans and refrigerate until ready. The crusts won't go all the way to the top of the cups, this is fine.
Cook the cranberries: Combine the cranberries with the next 4 ingredients in a medium pot. Bring to boil over medium-high heat. Reduce to medium-low and simmer 8-10 minutes (some will have burst, some will remain whole) and mixture has thickened. Transfer to bowl and set aside to cool.
Cook the Bacon: GREAT WAY OF 'BLANCHING' BACON, MAKING IT CRISPIER!). Lay bacon flat in medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on paper-towel-lined plate. Crumble and set aside.
Tartlet filling: Combine eggs, cheese, cream, milk, salt, Tabasco and Worcestershire sauce in a blender. Blend on lowest setting until smooth.
Sprinkle in a less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. Fill each cup to about 1/4 below the top of the crust with the goat cheese mix and carefully place pan in center of the oven.
Bake until filling sets, about 12-14 minutes Cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets.
Serve: Arrange tartlets on serving platter. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans and cut chives.
CRUST: 1 package refrigerated pie crusts
CRANBERRY TOPPING:
2 cups fresh cranberries (8 oz)
1/2 cup sugar
2/3 cup water
1 cinnamon stick
1/4 teaspoon nutmeg
TARTLET FILLING:
3 Strips bacon, uncooked
3 large eggs
4 oz. fresh goat cheese
1 cup heavy cream
1/2 cup milk
1 pinch kosher salt
1/4 tsp. Tabasco
1/2 tsp. Worcestershire sauce
1 cup coarsely chopped pecan halves, toasted & divided
chives, optional
Preheat oven to 350. Spray the insides of muffin pan. Unroll the piecrust and cut with a 3.5" biscuit cutter. (or smaller if using the mini-muffin size). Line the inside of the muffin pans and refrigerate until ready. The crusts won't go all the way to the top of the cups, this is fine.
Cook the cranberries: Combine the cranberries with the next 4 ingredients in a medium pot. Bring to boil over medium-high heat. Reduce to medium-low and simmer 8-10 minutes (some will have burst, some will remain whole) and mixture has thickened. Transfer to bowl and set aside to cool.
Cook the Bacon: GREAT WAY OF 'BLANCHING' BACON, MAKING IT CRISPIER!). Lay bacon flat in medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on paper-towel-lined plate. Crumble and set aside.
Tartlet filling: Combine eggs, cheese, cream, milk, salt, Tabasco and Worcestershire sauce in a blender. Blend on lowest setting until smooth.
Sprinkle in a less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. Fill each cup to about 1/4 below the top of the crust with the goat cheese mix and carefully place pan in center of the oven.
Bake until filling sets, about 12-14 minutes Cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets.
Serve: Arrange tartlets on serving platter. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans and cut chives.
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