Polenta Gratin with Mushroom Bolognese

Serves 4
2 tablespoons vegetable oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 rib celery, peeled and chopped
Coarse salt and freshly ground black pepper
1 clove garlic, peeled and very finely chopped
1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
1 tablespoon fresh thyme leaves
1 tomato, seeded and diced
1 cup store-bought low-sodium chicken stock
1 cup polenta
1/4 cup extra-virgin olive oil
3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
Directions
In a large skillet, heat vegetable oil over medium-high heat. Add onion, carrot, and celery; season with salt and pepper; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Add garlic and cook for 1 minute. Add mushrooms and thyme leaves; cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomato and cook, about 2 minutes more.
Add stock to skillet, 2 tablespoons at a time, bringing liquid to a simmer before each addition. Simmer until thickened, about 30 minutes. Remove from heat and set mushroom bolognese aside to cool.
In a medium bowl, mix polenta with 2 tablespoons water to moisten. Bring 4 cups water to a boil in a medium saucepan over high heat. Add a pinch of salt to boiling water and slowly stir in polenta. Bring to a boil, stirring constantly, and immediately reduce to a simmer. Cook polenta, stirring occasionally, until no longer grainy, about 30 minutes. Remove from heat; stir in olive oil and season with salt.
Preheat oven to 350 degrees. Spoon half of the polenta into a medium baking dish and cover with reserved mushroom bolognese. Top with remaining polenta and sprinkle with Parmigiano Reggiano.
Transfer baking dish to oven and bake until top is golden, about 40 minutes. Serve immediately.

Recipe found here

Country Gourmet Curry Rice Chicken Salad

Via the West from the San Jose Mercury news

Yummy salad!!!

Dressing:
1/4 cup red wine vinegar
2 tsp brown sugar
1 tsp sea salt
2 tsp minced garlic
1 TBSP curry powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper
3/4 tsp turmeric
1/2 cup olive oil


Rice:
1 cup brown rice
1 3/4 cup chicken stock
(I use the Trader Joe's brown rice from the freezer section and just cook in microwave)

Salad:
1 pound boneless chicken cut into bite size pieces
1 tsp curry powder
1/2 tsp salt
2 TBSP vegetable oil
1/4 cup celery, diced
1/2 cup carrots, graded
1/3 cup apple, diced
1/3 cup red onion, diced
1/4 cup parsley, minced
1/4 cup red bell pepper, diced
2/3 cup toasted walnuts
3/4 cup seedless red grapes

Mix dressing in a canning jar and shake with the lid on.

cook the brown rice

Toss the raw chicken in the curry powder & salt and cook in the vegetable oil over medium heat.

Mix the remaining ingredients with rice and cooked chicken. Toss in the dressing and refrigerate.

Serves 4-6 people

Spring Fling Cake - Market Denver, CO

ok, I finally got around to making this cake...took over an hour & 45 mins to cook and it was still undercooked.  Maybe put the shrededded zucchini in cheesecloth and wring the extra water out.  That might help.  Frosting was good!

Spring Fling Cake

Serves 12 to 14

2 1/2 cups shredded zucchini

5 eggs

1 1/4 cups sugar

1/4 cup vegetable oil

1 cup sour cream

1/2 tablespoon plus 1/2 teaspoon vanilla extract (for frosting)

3 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

For frosting:

3/4 cup cream cheese

1/4 cup butter

2 cups powdered sugar

1/2 cup heavy cream

Fruit for cake:1 pint strawberries, cleaned, stemmed and sliced4 kiwi fruit, peeled and sliced2 mangoes, peeled and sliced1 pint blueberriesApricot glaze, or apricot jelly thinned out with a bit of warm water, optional

* Preheat oven to 350 degrees. Grease and flour a 10-inch cake.

* To prepare the cake: Shred the zucchini in a food processor. In a large mixing bowl combine shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla.

* When thoroughly mixed, combine all dry ingredients and add to bowl; mix well. Batter should be fairly wet and easy to pour.

* Pour in the batter and bake for 50 to 70 minutes, testing with a toothpick in center.

* Cool finished cake on a rack for 10 minutes, then remove it from the pan and allow it to cool completely. (You can make the cake a day ahead and refrigerate.)

* To prepare frosting, whip room temperature cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until well combined.

* In a separate bowl, whip the cream until stiff, and then fold it and the 1/2 teaspoon vanilla into the frosting. Do not overmix.

* To assemble cake: Cut the cooled cake in half lengthwise, making two layers. (The Market cuts the cake into three layers, which you may do if desired.)

* Spread an even layer of frosting over the first layer, and then add a layer of the various fruit pieces (repeat if three layers).

* Put on the top layer of cake and evenly frost. The sides of the cake are not frosted; use extra to fill in, as needed.

* Arrange the fruit in circles all over the top of cake, slightly overlapping fruit pieces.

* To finish: Spread the apricot glaze over fruit on top of the cake with a pastry brush.

Cake can be found at The Market in Denver, CO

Blessing Snack Mix

Blessing Mix

2 C. Bugle Brand Corn Snacks (shaped as a cornucopia, a horn of plenty)
2C. Mini Pretzels (represents hands folded in thanks and prayer)
1 C. Candy Corn (During the first winter, when food was scarce, the Pilgrims were each allotted only 5 kernels of corn per day.
2 C. White Mini- Marshmallows (There was snow and the pilgrims were cold)
2 C. Fall Color M&M's (Representing the colors of fall)
1 C Candy Pumpkins, like Brachs mallow (representing a bounteous harvest)
1 C. Raisins or other dried fruit (In celebration of the fruits of the harvest)
1 C. Peanuts, sunflower seeds, or other nuts (seeds represent a bounteous harvest for the next season if planted and tended well)
This is also a great gift. I mix it together and place some snack mix in a clear bag with a card attached giving the above recipe and explanation of each ingredient. It always gets rave reviews. If you make this as a group, plan to have the recipe printed, you will get several requests.

Hello...Buller...Buller..

Anyone else like to share something to this blog? Anyone else we should invite??

Simple Spinach Quiche

SIMPLY SPINACH QUICHE
10 oz. pkg. Frozen Spinach (let thaw in fridge for a day)
5 Eggs, beaten well
8 oz. carton small curd Cottage Cheese
2 cups grated combination Cheddar and Monterey Jack Cheeses
1/8 cup dried or chopped Onion
1/8 tsp. Salt
1/8 tsp. freshly ground Black Pepper
9 inch deep dish unbaked pie shell (in the frozen foods aisle)

Preheat oven to 375°. Drain thawed spinach in colander, pressing with paper towels to remove all liquid. In large bowl of mixer, combine eggs, cottage cheese, spinach, 2 cups grated cheese, onion, salt, and pepper. Beat to blend and pour into unbaked pie shell. (At this point, quiche can be refrigerated overnight.) Bake 50-60 minutes. Let sit 5-10 minutes before cutting. Cut into wedges and serve warm.Yield: 6-8 servings.

Asian Salad Dressing

asian salad dressing
3 cups mayonnaise
1/2 cup soy sauce
3/4 cup sugar
1 1/2 tsp pepper
1 1/2 Tab sesame seeds
1 Tab sesame oil-Blend all ingredients in a blender (or bowl) until combined. Dress with a cabbage salad of julienned carrots, sliced cucumbers and chopped tomatoes. Makes a lot! -about 4 cups.

Recipe found here

Tomato Basil Soup

Tomato Basil Soup



3 pounds ripe plum tomatoes, cut in half

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water


Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.



Recipe can be found here.

Pumpkin Crisp

PUMPKIN CRISP

2 cans (15 oz ea.) solid pack pumpkin (you can also use 1 29 oz can but I've found I like it best with the two smaller cans. That extra ounce of pumpkin really packs a punch.)

1 C. firmly packed brown sugar

1 C. granulated sugar (Yes, this is A LOT of sugar. Although I never have, you could probably reduce this and it would still taste really good.)

3 eggs, beaten

1 TBSP vanilla

1 can (12 ounces) evaporated milk

2 tsp ground cinnamon

1 tsp ground allspice

1 box yellow cake mix

3/4 cup butter or margarine

3/4-1 C. chopped nuts (I like pecans)

In the bowl of an electric mixer, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.Pour into a 9x13 inch pan. Sprinkle the dry cake mix on top and pat down gently. (Make sure the cake mix is free of large clumps before you sprinkle it on the top.)Melt the butter and drizzle evenly over the top. Sprinkle with nuts.

Bake at 350 for 45-60 minutes or until lightly browned and set.

Let cool.

This is delicious with a big dollop of cool whip.



Recipe found here.

Chicken Stir-Fry Wraps

Ingredients
Serves 4
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)




Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.



Recipe found here.

Classic Cheese Fondue

Cheeses have different fat and moisture contents and therefore react differently to heat. When making fondue, select cheeses that melt well and yield a smooth, creamy consistency.


Ingredients:
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyère cheese, grated
1 Tbs. cornstarch
3 Tbs. kirsch
Pinch of freshly ground white pepper
Pinch of freshly grated nutmeg
Pinch of paprika
1-lb. loaf French bread, cubed
Directions:
Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes. In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve. When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping. Serves 6.



Recipe can be found here.

Dumplings

Filling
1 lb. ground beef
1 small onion
1/4 wedge cabbage, pureed in blender or food processor
3/4 t. salt
1 t. soy sauce
1/8 t. pepper
Wrap.
2 eggs
1 1/4 c. flour

Brown ground beef, add onion and cabbage and rest of ingredients. Cook until onion is tender. Mix flour and eggs together to make a wrap, knead a few times (should look like pasta dough). Cut into circles. Fill with about 1 t. filling, fold over and seal. Fry in small amount of oil until brown on one side, then turn and add water, put lid on and steam. Serve by dipping in 1 part rice wine vinegar, 1 part soy sauce.

Recipe found on here

SALMON BURGERS WITH LEMON AND CAPERS

SALMON BURGERS WITH LEMON AND CAPERS

5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices

Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.

Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form salmon mixture into 10 patties, dividing equally. (Salmon patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)

Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed. Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.

Fruited Chicken Salad

4 cups diced cooked chicken
1-15 ounce can chunks pineapple
1 cup chopped celery
1-11 ounce can mandarin oranges
1/2 cup pitted black olives (optional - I always leave these out)
1/2 cup chopped green or red bell pepper
2 TBSP grated yellow onion
1/2-3/4 cup mayo
1 TBSP prepared mustard
1-5 ounce can chow mein noodles - the crunchy kind (don't add until you are ready to serve)

Mix everything together expect for the noodles. Chill for 1 hour. Add noodles once you are ready to serve. Serve with crackers or make a sandwich. Very good!

Oatmeal Chocolate Chip Cookies

I think that this is from Barbara Warnes kitchen.

1 cup sugar
1 cup brown sugar
1 cup butter crisco
2 eggs
1 TBSP vanilla
2 cups flour
2 cups oats
1 tsp baking soda
1 tsp
baking powder
1/2 tsp salt
1-2 cups milk chocolate chips

Cream sugars, crisco, eggs, and vanilla together. Sift the dry ingredients then add to the creamed mixture. fold in chocolate chips.

Bake 375 degrees
8-10 minutes

Cool Whip Frosting

Yummy frosting...but it is a bit runny.

1 can of chocolate frosting (I've never done this with frosting from scratch)
1 tub cool whip

With a hand mixer start whipping the frosting. Add cool whip spoonfuls at a time. Add as much as you like...you don't need to add the entire container of cool whip.

Toll House Frosting

Great standard chocolate frosting.

1 cup semi-sweet chocolate chips
3/4 cup butter, softened
1 1/2 cups confectioner sugar
2 tsp vanilla

melt chips - cool
then combine all ingredients and cream

Apple Puffed Pancake

Yummy...I usually tweak the butter & sugar in this recipe. Here's the original.

6 eggs
1 1/2 cups milk
1 tsp vanilla
1 cup flour
1 TBSP sugar
1/2 tsp salt
1/2 tsp cinnamon
pinch grated nutmeg
1/2 cup butter
4 apples peeled & thinly sliced
1 TBSP brown sugar

Preheat to 425 degrees
Combine eggs, milk & vanilla in a blender
Add flour, granulated sugar, salt, cinnamon & nutmeg
blend
Place butter in 9x13 pan put in oven until melted
Place apples in baking dish & cook for 4 mins
Pour batter over apples & sprinkle brown sugar
cook for 20 mins

Mom's Chicken Enchiladas

This one is actually pretty good! :)


Prep time for shredding chicken about 2 hours. Can be done one day and the enchiladas can be done the next day or later that day.

To shred the chicken: Put 9 chicken breasts in a large kettle and cover with water at least 1 inch above the chicken, add ¾ tsp of salt. Bring to a simmer and let simmer for about 50 minutes or until the chicken is white though and still moist. Let the chicken cool in the water for about 30 minutes. Then shred the chicken. I used two forks to do it and it pulled about easily.) This can then be put in the refrigerator until later to fill the tortillas.

Prep time: about 1hour and baking time about 30 minutes.

Chicken: amount you were given
2 onions diced
4 cups of water
4 tablespoons chili powder
6 tablespoons vegetable oil
2 tablespoons flour
2 cans (15 oz.) tomato sauce
24 soft 8-inch corn tortillas
2 pounds cheese mix

Lightly brown onion in butter. Add shredded chicken and heat until the chicken is warm. Set aside. (This can be done while the onion is browning and the chicken is heating) Combine water and chili powder in a bowl and set aside. In a large frying pan, heat the oil and add flour, stirring constantly, until mixture thickens. Add the tomato sauce stir until well blended. Simmer, uncovered, about 5 minutes. Soften tortilla in the microwave (no more than 6 at a time.) Place some meat and onion mixture in each tortilla tip with some cheese and roll. Place seam-side down in a baking dish. Repeat this with the rest of the tortillas. Cover with tomato sauce mixture and rest of cheese. (At this point you can put in the refrigerator and bake later.) Cover with foil and bake for about 30 minutes in a preheated 350 degree oven.

Soft Pretzels

You can probably use this recipe for bread sticks as well! I never made the hard pretzel recipe.

1 cake yeast
1 ½ cups warm water
1 teaspoon salt
1 tablespoon sugar
4 cups flour
1 large egg, beaten
Coarse salt

Dissolve the yeast in the warm water. Add the salt and sugar. Blend in the flour and knead the dough until smooth. As soon as the dough s kneaded, cut it into small pieces and roll the pieces into ropes. Twist the ropes into the traditional pretzel shapes and place the pretzels on paper lined cookie sheets. Brush pretzels with the beaten egg and sprinkle generously with coarse slat. Bake immediately in a 425 degree oven for 12 to 15 minutes, or until browned. These do not keep long

Hard Pretzels – Follow the preceding recipe, decreasing water to 1 ¼ cups and adding ¼ cup melted butter. Make pretzels smaller and bake until well browned. These pretzels keep well.

Cranberry Bread

Oh the memories of caroling! :) Ugh!!!

1 cup cranberries
1 ¼ cups sugar
3 cups flour
1 ½ tablespoons baking powder
1 teaspoon salt
3 tablespoon grated orange peel (optional)
1 cup milk
3 tablespoons oil
1 egg
½ cup chopped walnuts (optional)

Coarsely grind the cranberries, mix with ¼ cup sugar, and set aside. Sift the remaining cup cugar with the flour, baking powder, and salt. Add the grated orange rind. Blend in the milk, oil, slightly beaten egg, and nuts. Fold in the cranberries and pour into a greased 9 x 5 x 2 ¾ inch loaf pan. Bake in a 350 degree oven for 1 hour. Turn out and cool on rack. Wrap in foil to store. This bread will slice better the second day. Serves 8.

Double recipe makes 6 small loaves. Bake 30 – 40 minutes.

Pizza Dough

I remember making this as kid...I think it's a great pizza dough recipe!

5 cups flour
½ teaspoon salt
½ teaspoon black pepper
¼ cup oil (olive oil is preferable)
1 cake yeast
1 ¼ cups warm water

When the dough has risen once, divide into 2 parts and stretch each part to fit an oiled pizza pan. Spread with desired filling and bake immediately in a 400 degree oven until done about 30 minutes or more, depending on the size of the Pizza and on the filling.

Grandma Alexander Applesauce Cookies

1 cup sugar
1/2 cup shortening
1 cup applesauce
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1 cup raisins
1 cup semi sweet chocolate chips

Cream together sugar & shortening. The add the applesauce, beaten egg & vanilla. Sift together four, soda, salt, cinnamon, allspice, and cloves. Mix with sugar mixture and add raisins and chocolate chips.

Bake 350 degrees
12-15 mins

Lemon Squares

Ok, this is a Martha Stewart recipe...but it's a good one. Very tart and great lemon taste!

Lemon Squares

Makes about 3 dozen
To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then prebaked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If you’re fond of limes, consider making this recipe with fresh lime juice and zest instead.

2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons freshly squeezed lemon juice(about 7 lemons)
1 cup blanched almonds, chopped and toasted

Heat oven to 325°. In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

Reduce oven to 300°. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.


Recipe can be found here

Apple Blueberry Crisp

I make this crisp all the time. It's great! I usually use a variety of different apples.

Adapted from Betty Crooker

4 cups sliced pared tart apples (about 4 medium)
1/2 cups blueberry (frozen
2/3 to ¾ cup brown sugar (packed)
½ cup all-purpose flour
½ cup oats
¾ teaspoon cinnamon
¾ teaspoon nutmeg
1/3 cup butter, softened

Directions:
Heat oven to 375 . Grease pan, 8x8x2 inches (double for 9x13 pan). Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples.
Bake 30 minutes or until applies are tender and topping is golden brown. Serve warm and, if desired, with light cream or ice cream.
6 servings

New Blog

Hi Ladies,

I thought that it would be great to start a blog with recipes & craft ideas. Ok, actually it was Shannon's idea. I think that this will work better than Google docs. Happy blogging!