I'll Share My Recipes if you Share Yours-Thurs. Aug.5

13 years ago

Green Goddess Salad Dressing

1 anchovy fillet or 1 tsp anchovy paste (optional)

1 cup chopped fresh parsley

1/2 cup sour cream

1/2 cup mayonnaise

2 tbsp thinly sliced chives or green onions

2 tbsp white wine vinegar

1 tbsp dried tarragon

salt and pepper

If using anchovy fillet, soak in cold water 5 minutes; drain, pat dry and finely chop.

In food processor pulse together parsley, sour cream, mayonnaise, chives, vinegar, tarragon, salt and pepper and anchovy. Whirl until smooth.

Refrigerate in airtight container up to 24 hours. In large bowl, toss together a soft lettuce like bibb, arugula and radishes. Divide among salad plates and spoon dressing over top.

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Comments (6)

Marilyn Sue McClintock
13 years ago
Peach Oatmeal Muffins From Home Cooking 1979

1 can (16 oz.) cling peach slices
2 cups whole wheat flour
3/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup quick cooking rolled oats
2 eggs, well beaten,
1 cup milk
1/4 cup cooking oil

Drain peaches, cut into small pieces and set aside. In mixing bowl, stir together flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Add oats and peaches. Stir to coat peaches. Combine eggs, milk, and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Fill greased muffin tins about three- fourths full with batter.

Bake in 350 degree oven, 35 minutes until done. Cool in pan for 5 minutes. Remove to wire rack or serve immediately. Can be frozen and reheated to be served at a later time.

Oatmeal fruit muffins can be made ahead and frozen. Take them out of the freezer the night before, and warm briefly before serving.

Sue
nicole__
13 years ago
Chow Recipe(Looks good, but untried)
Italian Deli Blowout Sandwich

TIME/SERVINGS
Total Time: Under 5 mins
Makes: 1 big sandwich (1 to 2 servings)

INGREDIENTS
2 tablespoons mayonnaise
2 tablespoons finely chopped roasted red pepper
1 (12-inch) sweet baguette, split in half lengthwise and toasted
1/4 cup baby arugula
1 ounce thinly sliced mild coppa
1 ounce thinly sliced Genoa salami
1 ounce thinly sliced soppressata
4 ounces low-moisture mozzarella, sliced 1/4 inch thick
5 quarters marinated artichoke hearts

INSTRUCTIONS

1.Place mayonnaise and red pepper in a small bowl and stir until well combined.
2.Spread red pepper mayonnaise on the bottom slice of the bread, then layer half of the arugula on top. Place coppa, salami, and soppressata on top of the arugula. Top with mozzarella, marinated artichoke hearts, and remaining arugula. Close, cut in half, and serve
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Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.
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I'll Share my Recipes if you Share Yours-Thurs.Feb.25
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Whirligig Cookies Preheat oven to 375 degrees Baking time 10 to 12 minutes. 1/2 cup shortening 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 cup peanut butter, creamy 1 egg, unbeaten 1 1/2 cups all purpose flour, sifted before measuring 1/2 teaspoon soda 1/2 teaspoon salt 1 package (6 ounces) chocolate chips Cream the brown sugar, white sugar and shortening and peanut butter thoroughly. Add the egg, beat until light and fluffy. Sift flour with soda and salt. Add to egg mixture and blend well. Roll dough into an oblong shape 1/4 inch thick. Melt chocolate chips over boiling water. Cool slightly. Spread on rolled dough with spatula. Roll up like a jelly roll and chill. Slice 1/4 inch. Place on ungreased cookie sheet. Bake. Remove from pans to racks to cool. I would use parchment paper for easy removal. Makes about 3 doz. cookies. From the 1954 Betty Furness Westinghouse Cook Book Sue
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I'll Share my Recipes if you Share Yours-Thurs Mar. 4
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Shrimp and Corn Chowder From LifeÂs Ambrosia Serves 4 Â 4 slices bacon, diced into 1 inch pieces Â 1/2 onion, diced Â 3 tablespoons of flour, divided Â 1 (8 ounce) jar clam juice Â 1 cup, plus 2 tablespoons water, divided Â 2 medium red potatoes, diced Â 2 celery stalks, diced Â 1 bay leaf Â 2 teaspoons kosher salt Â 2 teaspoons Cajun seasoning Â 2 cups whole milk Â 1 pound (51 Â 60) count prawns, peeled and deveined Â 1 cup frozen corn 1. In a large Dutch oven cook bacon until browned. Reserve 1 1/2 tablespoons of pan drippings. Set bacon aside. 2. Add onion to the Dutch oven with the reserved bacon drippings. Cook until softened, about 5 minutes. Sprinkle with 2 tablespoons of flour. Cook 2 minutes. 3. Pour clam juice and water over the top. Add potatoes, celery, bay leaf, kosher salt and cajun seasoning. Bring to a boil. Reduce heat and cook until potatoes are fork tender. 4. Stir 3 tablespoons of hot broth into the milk to temper it. Pour tempered milk into the soup. 5. Make a slurry with remaining 1 tablespoon of flour and 2 tablespoons of water. Stir slurry into soup and let simmer for 30 more minutes. 6. After soup has simmered add prawns and frozen corn. Cook 5 more minutes or until shrimp is pink and cooked through. Remove bay leaf. Stir in reserved bacon. 7. Ladle into hot soup bowls and serve.
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I'll share my recipes, if you share yours 4-8
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I have been searching for easy recipes for things to bake for our annual Garden Club plant and bake sale which is coming up soon. I came upon this wonderful looking and sounding treat! I hate that I have to make all these decadent things but can not eat a bite! Peanut Butter Fudge Pie with Pretzel Crust Ingredients 3/4 cup crushed pretzel 1/2 cup all-purpose flour 2 tablespoons sugar 1 stick (1/2 cup) butter, melted 1 cup hot fudge sauce, plus extra for drizzling 3/4 cup sugar 1/3 cup cornstarch 1/2 cup peanut butter chips 2 tablespoons creamy peanut butter 1 cup milk 1 cup heavy cream 3 egg yolks 2 tablespoons butter 1 tsp vanilla Instructions 1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool . 2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. Peanut Butter Fudge Pie with Pretzel Crust www.thestayathomechef.com
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patti43
13 years ago
This is a Weight Watcher recipe. Sounds like a delicious way to lose weight :0

SKINNY TZATZITI SAUCE

Servings: 8 Â Serving Size: 1/4 cup Â Points: 0 pts
Calories: 17.8 Â Fat: 0 g Â Protein: 2.6 g Â Carb: 1.7 g Â Fiber: 0.1 g

8 oz fat free greek yogurt (I used Fage)
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper

Strain the yogurt using a strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Place cucumber in a food processorï¿¼ or grate with a box grater. Drain the liquid from the cucumber in a strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.

Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving. Makes about 2 cups. Store in refrigerator for about a week.
glenda_al
13 years ago
cheddar and scallion bread

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally
Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.

Using a serrated knife, cut the bread into 1-inch thick slices and serve.
casey_nfld
13 years ago
Here's one I've made a couple of times.....in fact I just put one in the freezer. We're invited to friends tomorrow for supper and I said I'd bring dessert.

Frozen Peach Cheesecake

1/3 cup melted butter
1 1/4 cup graham wafer crumbs
1/4 cup sugar
2 regular packages cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla
2 tbsp lemon juice
3 to 4 cups canned peaches, drained
1 8 oz container Cool Whip

-combine melted butter, sugar and graham wafer crumbs. Press into the bottom of a 9 inch springform pan.

-in large bowl, beat cream cheese until fluffy and smooth. Beat in milk, vanilla and lemon juice.

-in food processor, blend peaches so they're chunky, not pureed.

-add to cream cheese mixture & stir until smooth.

-fold in Cool Whip.

-freeze several hours or overnight.

I had too much for my pan so I put the remaining mixture in 10 muffin cups, they should be nice for a small treat.
patti43
13 years ago
Casey, your cheesecake will be the highlight of the dinner!

I'll Share My Recipes if you Share Yours-Thurs. Aug.5

Comments (6)

Marilyn Sue McClintock

nicole__

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patti43

glenda_al

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patti43

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