Crust:
1 ½ cups flour
½ tsp sugar
½ tsp salt
¼ tsp baking powder
¾ cup shortening
3 Tbs cold water
Top:
Cream 1/3 cup butter and 1 cup sugar
Add one beaten egg, 1/3 cup flour, and 1 tsp vanilla
Mix well
Sift flour sugar salt baking powder. Cut in shortening and mix till dough has the consistency of peas or smaller. Add cold water and mix till dough forms a ball. Roll out dough and place in pan. Place pitted cherries (or any fruit) in pie shell, and spread butter mixture over top. Bake at 375° for one hour.
Tuesday, September 29, 2009
Sun-dried Tomato Spread over Goat Cheese Log
2-4 oz dried tomatoes
1 cup of olive oil
2 cloves of garlic minced
2 sprigs of parsley
5 basil leaves, fresh
1/2 teaspoon salt
1 pinch sugar
1 gr. onion coarsely chopped
1/4 teaspoon crushed red pepper (opt.)
Rehydrate tomatoes by pouring a cup of boiling water over them and then cover and steam them for 20 min. Drain and then mix together the remaining ingredients and allow to soak for a day or two covered on the counter. Then process all and pour over a log of goat cheese. (Can also substitute 1/2 feta and 1/2 cream cheese). Serve with baguette slices or fancy crackers.
1 cup of olive oil
2 cloves of garlic minced
2 sprigs of parsley
5 basil leaves, fresh
1/2 teaspoon salt
1 pinch sugar
1 gr. onion coarsely chopped
1/4 teaspoon crushed red pepper (opt.)
Rehydrate tomatoes by pouring a cup of boiling water over them and then cover and steam them for 20 min. Drain and then mix together the remaining ingredients and allow to soak for a day or two covered on the counter. Then process all and pour over a log of goat cheese. (Can also substitute 1/2 feta and 1/2 cream cheese). Serve with baguette slices or fancy crackers.
Gingered Chicken Sate
3lb boneless chicken breasts, cut into ¾” cubes
1 fresh hot chili 3-4” long, seeded and chopped (wear gloves, do not touch eyes)
1 med onion, minced
3tsp grated or minced fresh gingerroot
3T fresh lime juice
2T salt
2T soy sauce
2T veg oil
red and green peppers, cubed
In non-metal bowl, combine all ingredients EXCEPT chicken and peppers
Add meat, and marinate at least 2 hours or overnight in fridge
Alternate chicken and peppers on skewers; grill.
Can be served hot or cold
1 fresh hot chili 3-4” long, seeded and chopped (wear gloves, do not touch eyes)
1 med onion, minced
3tsp grated or minced fresh gingerroot
3T fresh lime juice
2T salt
2T soy sauce
2T veg oil
red and green peppers, cubed
In non-metal bowl, combine all ingredients EXCEPT chicken and peppers
Add meat, and marinate at least 2 hours or overnight in fridge
Alternate chicken and peppers on skewers; grill.
Can be served hot or cold
Hot Artichoke Dip
1 16oz can artichoke hearts, cut up
1 cup Hellmann’s mayonnaise
1 cup parmesan cheese, grated
Dash garlic salt
Mix all ingredients together. Place in casserole dish at 350 degrees, 20 minutes. Serve with crackers, or on party rye or pumpernickel bread
1 cup Hellmann’s mayonnaise
1 cup parmesan cheese, grated
Dash garlic salt
Mix all ingredients together. Place in casserole dish at 350 degrees, 20 minutes. Serve with crackers, or on party rye or pumpernickel bread
Farfalle with Artichoke and Chicken in Pink Sauce
Prep time: 1 hour for sauce
½ cup (1stick) butter
1-28 oz can diced tomatoes
1 ½ cups half and half
1 cup vodka
½ tsp. Dried crushed red pepper
½ cup plus 4 tbsp olive oil
5 large boneless chicken breasts, cut into 1” cubes
8 oz fresh shitake mushrooms, stems trimmed, caps sliced
1 ¼ cups sliced drained oil-packed sun-dried tomatoes
2-10 oz cans artichoke bottoms, quartered and drained
2 tbsp chopped shallot
1 cup fresh basil
1 lb farfalle pasta (dried)
freshly grated parmesan cheese
Melt butter in heavy large skillet over medium high heat. Add diced tomatoes with their juices, half and half, vodka and dried crushed red pepper. Simmer mixture until thickened to sauce consistency, about 8 minutes. Season to taste with salt and pepper. Heat ½ cup oil in another heavy large skillet over medium high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to bowl. Heat remaining 4 tbsp oil; add mushrooms; sauté 4 minutes. Add sun-dried tomatoes, artichokes, and shallot; stir 2 minutes. Stir in chicken and tomato mixture and cook 5 minutes. Season with salt and pepper. Set aside, to be reheated just before serving, at which time stir in the basil. Cook pasta in large pot of boiling salted water till al dente. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Pour sauce and reserved liquid over pasta and toss to coat Sprinle with cheese and serve immediately. Serves at least 10; can cut recipe in half.
½ cup (1stick) butter
1-28 oz can diced tomatoes
1 ½ cups half and half
1 cup vodka
½ tsp. Dried crushed red pepper
½ cup plus 4 tbsp olive oil
5 large boneless chicken breasts, cut into 1” cubes
8 oz fresh shitake mushrooms, stems trimmed, caps sliced
1 ¼ cups sliced drained oil-packed sun-dried tomatoes
2-10 oz cans artichoke bottoms, quartered and drained
2 tbsp chopped shallot
1 cup fresh basil
1 lb farfalle pasta (dried)
freshly grated parmesan cheese
Melt butter in heavy large skillet over medium high heat. Add diced tomatoes with their juices, half and half, vodka and dried crushed red pepper. Simmer mixture until thickened to sauce consistency, about 8 minutes. Season to taste with salt and pepper. Heat ½ cup oil in another heavy large skillet over medium high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to bowl. Heat remaining 4 tbsp oil; add mushrooms; sauté 4 minutes. Add sun-dried tomatoes, artichokes, and shallot; stir 2 minutes. Stir in chicken and tomato mixture and cook 5 minutes. Season with salt and pepper. Set aside, to be reheated just before serving, at which time stir in the basil. Cook pasta in large pot of boiling salted water till al dente. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Pour sauce and reserved liquid over pasta and toss to coat Sprinle with cheese and serve immediately. Serves at least 10; can cut recipe in half.
Corn and Black Bean Tortilla Cakes
Prep time:20 min Cook time:15 min
2 cups rinsed and drained canned black beans, patted dry
2 cups fresh corn (removed from 4 ears) or bag of frozen , thawed, drained
2 cups finely chopped red or Vidalia onion
3 cups grated cheddar cheese (12 oz)
3 cups Monteray Jack cheese, grated
18 6-to 7 inch flour tortillas
2 tbsp olive oil
In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 6 tortillas in one layer on 2 baking sheets. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla. Make another layer on top of each tortilla and end with third tortilla on top of each. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled wrapped well in plastic wrap or foil. Preheat oven to 450 degrees. Brush oil over top of each cake. Bakes cakes in middle of oven until golden, about 12-15 minutes. Cut into wedges and serve immediately. (You can make these with another layer, but I don’t find that necessary)
2 cups rinsed and drained canned black beans, patted dry
2 cups fresh corn (removed from 4 ears) or bag of frozen , thawed, drained
2 cups finely chopped red or Vidalia onion
3 cups grated cheddar cheese (12 oz)
3 cups Monteray Jack cheese, grated
18 6-to 7 inch flour tortillas
2 tbsp olive oil
In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 6 tortillas in one layer on 2 baking sheets. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla. Make another layer on top of each tortilla and end with third tortilla on top of each. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled wrapped well in plastic wrap or foil. Preheat oven to 450 degrees. Brush oil over top of each cake. Bakes cakes in middle of oven until golden, about 12-15 minutes. Cut into wedges and serve immediately. (You can make these with another layer, but I don’t find that necessary)
Congo Bars
350 degree oven
13x9” GREASED baking pan (can spray with PAM)
2 sticks (1 cup) butter
1 ¾ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 oz bag Nestle chocolate chips (2 cups)-DIVIDED
½-1 cup chopped nuts, optional
In a medium saucepan on low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes. Add the eggs and mix well. Add flour, baking powder and vanilla and mix well. Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan. Sprinkle on the remaining 1 cup of chocolate chips. Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist.
13x9” GREASED baking pan (can spray with PAM)
2 sticks (1 cup) butter
1 ¾ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 oz bag Nestle chocolate chips (2 cups)-DIVIDED
½-1 cup chopped nuts, optional
In a medium saucepan on low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes. Add the eggs and mix well. Add flour, baking powder and vanilla and mix well. Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan. Sprinkle on the remaining 1 cup of chocolate chips. Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist.
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