Monday
May212012

Chicken Pot Pie

3 cups cooked chicken (cut in chunks)
2 cans of Vegall, drained or a 20-ounce package frozen vegetables (thawed)
2 (10 & ½ ounce) cans cream of chicken soup
1 (10 & ½ ounce) can chicken broth
½ to one teaspoon lemon pepper or salt and pepper to taste
(Mix together and put in greased oblong Pyrex pan) 
Top with:
1 and ½ sticks butter, softened
1 and ½ cups self-rising flour
1 and ½ cups milk
 
Mix butter and flour together with pastry blender or fork until the mixture resembles fine crumbs (can use your hands for this too). Stir in milk. Dough will be lumpy. Spread over the top of the chicken mixture and bake at 375 degrees until brown, about 40 minutes.
Note: If you prefer you can use prepackaged pie crusts instead of this biscuit crust.

 

Monday
May212012

Chicken Saltimboca (Video)

3 large chicken breasts (skinned, boned and halved to make 6 pieces)
6 thin slices ham (or use sliced ham from Heavenly Ham)
1 cup Swiss or gruyere cheese grated (gruyere is very smooth and buttery)
1 medium tomato, chopped
1 cup fine dry breadcrumbs
4 tablespoons grated Parmesan cheese
2 tablespoons dried tarragon (or parsley if preferred)
½ stick melted butter (or more if needed)
 
Preheat oven to 350 degrees. Pound each chicken breast with a meat mallet until very thin. Place slice of ham on the chicken and sprinkle with grated cheese. Top with about a tablespoon of tomato. Tuck in sides and roll each breast in jelly roll fashion, pressing to seal well and securing with toothpicks. Combine breadcrumbs, Parmesan cheese, and tarragon. Dip chicken breast in butter and roll in crumb mixture. Place in a shallow baking dish lined with aluminum foil and greased. Sprinkle any leftover crumbs and tomato in pan and drizzle with butter. Bake for about 40 to 45 minutes.

 

Saturday
Jun022012

Chocolate Meringue Pie (Video)

 

2 and 1/8 cups sugar
6 tablespoons cocoa (good brand like Ghirardelli)
8 tablespoons plain flour
3/4 teaspoon salt
6 egg yolks (separate eggs while cold)
4 cups whole milk
2 teaspoons vanilla
2 tablespoons butter
1  9-inch deep-dish baked pie shell  (see pie crust recipe)
 
Misc sugar, cocoa, flour and salt in heavy saucepan.  Stir in egg yolks.  Add about 1/2 cup milk and stir until smooth.  Place pan over medium heat and gradually add remaining milk.  Stir or whisk constantly until mixture comes to a boil and gets very thick. You may need to increase heat to high to bring to the boiling point, then reduce heat, but keep stirring or mixture will become lumpy (will take about 30 minutes).  Remove from heat and add vanilla and butter.  Let cool slightly before putting into cooked pie shell.   
 
Brown Sugar Meringue (from Mustards Grill Restaurant):
1 and 1/2 cups firmly packed brown sugar
1/8 to 1/4 cup water
6 egg whites (at room temp for better volume)
Pinch of salt
1 teaspoon cream of tartar
Candy thermometer
 
Place brown sugar in heavy saucepan and barely cover with water (about 1/4 cup or less).  Attach candy thermometer to side of pan and turn heat on to medium high.  While sugar is heating, start beating egg whites and cream of tartar.  They will need to beat until stiff peaks form, which is approximately how long it takes to heat the sugar.  The brown sugar will come to a boil and need to reach 245 degrees on the candy thermometer (no need to stir the sugar).  When it reaches that temp, remove the thermometer and very slowly drizzle the hot sugar into the egg whites while the beater is still running.  BE CAREFUL as sugar is very hot!!.  Continue beating until the brown sugar is well blended and egg whites are very stiff.  Quickly spread meringue over pie, forming peaks.  Bake at 350 degrees until lightly browned (about 10 minutes).

 

Saturday
Jun022012

Cinnamon Ice Cream (Video)

Make a cinnamon syrup:

In a saucepan combine:
1 generous cup sugar
6 tablespoons water
1 and ½ tablespoons of ground cinnamon
Cook the mixture over low heat, stirring constantly until it is smooth and the sugar is dissolved.  Set the syrup aside.
 
In the top of a double boiler scald 3 cups milk (get very hot but do not boil).  Stir in ¾ cup sugar until it is dissolved.  Beat 1 egg yolk in a small bowl then whisk in a large spoonful of the hot milk (this brings egg closer to temperature of milk so that they won’t become scrambled eggs!)  Slowly add egg to milk mixture in double boiler, increase heat to medium high and cook, stirring or whisking constantly, until the mixture thickens slightly (it will coat the back of a spoon).  Remove pan from heat. Stir in cinnamon syrup, 2 cups of heavy cream, and 1 teaspoon of vanilla.   Let mixture cool enough that you can pour it into a container, then chill in refrigerator several hours or overnight for a smoother ice cream.
 
Freeze according to your freezer directions.  I use an electric Cuisinart freezer which requires no ice (must divide into two batches since freezer is small).  Store in a plastic container.  Place plastic wrap directly over top of ice cream to prevent freezer burn.  Let soften before serving.  Will keep for weeks.   Perfect on apple pie, carrot cake or great by itself.     
    
Recipe from Janis Gunselman

 

Monday
May212012

Creamed Corn

¼ cup butter or margarine
2½ cups fresh corn kernels
½ cup milk
1 tablespoon cornstarch
1 tablespoon sugar
½ teaspoon salt
 
MELT butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.  BRING mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve hot.
Yield: 4 servings.