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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.
Monday, October 31, 2011
Sunday, October 30, 2011
To make the stock for your soup, combine the following:
Bones and meat from leftover turkey
1 Bay leaf
1 tsp thyme
6 whole cloves
2 Tbsp dried parsley
1 medium onion (diced)
3 ribs celery (diced)
1 carrot (diced)
Bring all ingredients to a boil in 16 cups of cold water. I pour in any leftover juices from my turkey roasting pan and any leftover gravy too. Reduce heat and simmer for about 3 hours. Strain and cool. Refrigerate until ready to use. If you don't plan to use it within 3 days, freeze it until ready to use.
For soup, add:
1 large onion (diced)
3 ribs celery (diced)
6 carrots (peeled and sliced)
2 sticks of butter
1 1/2 cups flour
3 quarts turkey stock
1 pint Half 'N Half
1 cup cooked turkey (diced)
1/2 lb egg noodles
Salt and pepper to taste
Melt the butter in a large stock pot over medium heat. Cook onions, celery and carrots until tender-crisp. Add the flour and stir well to coat all veggies. Slowly add turkey stock and Half 'N Half while stirring constantly. Add turkey and noodles. Bring to a boil and cook for at least 30 minutes. Serve in large bowls.
Saturday, October 29, 2011
4 gold potatoes
4 red potatoes
1/4 cup plus 2 Tbsp olive oil
1 tsp dried tarragon
1/2 tsp salt
1/8 tsp pepper
Preheat your oven to 425 degrees. Scrub your potatoes, but do not peel. Cut into 2" chunks.
Place potatoes in a large saucepan. Add enough salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain well.
Spread potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast potatoes until crisp (about 30 minutes).
Friday, October 28, 2011
2 Tbsp olive oil
1 garlic clove
1 Tbsp fresh parsley
1/4 tsp thyme (dried)
1/4 tsp marjoram (dried)
1/4 tsp salt
1/8 tsp pepper
I use my Pampered Chef zester/scorer to create strips of zest from 1/2 of the lemon and set them aside in damp paper towel and refrigerate. Grate the other half of the lemon to make 1 Tbsp of zest. Slice the lemon in half and juice it into a bowl.
Combine the grated lemon zest and juice, oil, crushed garlic clove, chopped parsley, thyme, marjoram, salt and pepper. Add the chicken breasts and spoon the marinade over the chicken. Cover and chill for 2 hours or as long as overnight.
Preheat your grill or grill pan. Place the chicken breasts on the hot grill and cook until cooked through - about six - eight minutes per side. Sprinkle with fresh parsley and reserved lemon strips. Serve immediately.
Thursday, October 27, 2011
1 lb broccoli
1 Tbsp olive oil
3 cloves garlic
Salt and pepper
Wash and cut the broccoli into florets. Steam for five minutes in a saucepan over high heat. (I use my Pampered Chef steamer for this - it fits perfectly into the bottom of my 4-quart saucepan.) Do not overcook - broccoli should be tender crisp.
Heat the olive oil in a large skillet over medium heat. Slice the garlic into thin slices. Cook the garlic in the oil for about 3 minutes - it should start to brown. Remove the garlic from the oil.
Drain the steamed broccoli well. Add the broccoli to the skillet and saute over medium heat for 3 minutes. Transfer to a serving bowl. Sprinkle with the garlic and season to taste with salt.
Wednesday, October 26, 2011
1 cup of salted butter - don't substitute
2 cups whipping cream
1 cup of grated Parmesan cheese
1 cup of grated Romano cheese
1 lb of fettuccine
Fresh basil leaves
Melt the butter in a saucepan over low heat. Add the whipping cream and cheeses. Whip with a whisk and heat until mixture is just bubbly. Remove from heat and set aside. Slice the basil leaves into very small bits.
Prepare fettuccine as directed on package. Drain well. Pour Alfredo sauce into large serving bowl and add hot pasta. Toss the noodles and the sauce. Sprinkle the basil bits over the hot pasta and serve immediately.
Monday, October 24, 2011
4 slices bacon, chopped
1 large onion, chopped
3 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
3/4 tsp cream of tartar
3/4 cup butter
1 cup milk
In a skillet cook bacon and onion until bacon is slightly crisp and onion is tender. Drain off and discard fat.
In a bowl stir together flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Combine milk and bacon mixture; add all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for flour to six strokes or just until dough holds together. Pat or lightly roll dough to 3/4" thickness. Cut dough with a floured 2 1/2" biscuit cutter, re-rolling dough scraps as necessary. Place unbaked biscuits on baking sheet; freeze 1 hour. Transfer to a plastic freezer bag. Seal, label, and freeze up to 1 month.
To serve: Preheat oven to 350 degrees. Place frozen biscuits 1" apart on ungreased baking sheet. Bake 25 minutes or until golden brown.
Friday, October 21, 2011
2 Tbsp sugar
1/4 cup olive oil
2 tsp celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2" chunks
1/2 head green cabbage, cut into roughly 1 1/2" chunks
2 small carrots, grated
1 small red onion, thinly sliced
1 cup golden raisins or Craisins
Tuesday, October 18, 2011
3 cups boiling water
2 - 3oz packages of strawberry gelatin
16 oz whipped topping
Pour boiling water into gelatin in a large bowl. Stir until dissolved. Whisk in the whipped topping until well blended. Mixture will not thicken.
Pour into 6-cup gelatin mold (I spray mine with Pam). Refrigerate for at least 8 hours. Unmold onto serving platter.
This is pretty because the gelatin and whipped topping sort of split. One layer is lighter than the other. It really looks more difficult to make than it is.
Tuesday, October 11, 2011
8 oz cream cheese (softened)
6 green onions (sliced into 1/4" pieces)
4 oz sour cream
1 (1 lb) round loaf of sour dough, rye, pumpernickel or Hawaiian bread
1 lb hickory smoked bacon (fried, drained, and crumbled)
4 oz can of chopped green chiles
Heat oven to 350 degrees. Fry bacon until crisp. Drain, and then crumble - set aside.
Cut top off bread to form a cover. Remove bread inside load, leaving a 1/2" shell of bread. Cut removed bread into 1" cubes.
Beat together cream cheese, sour cream, chiles and onions. Stir in bacon. Spoon mixture into bread and replace bread top. Wrap bread in heavy foil and bake 1 1/4 hours. Serve the bread with bread cubes for dipping.
There will be enough dip for two loaves of bread. Cut one whole loaf into cubes to dip.