[Thanks to Terri Roberts (www.myspace.com/tei321) for this recipe]
Damn Good Succotash
[Acknowledgements]
This recipe based on p. 169 of "the big book of casseroles," by maryana vollstedt (the cover is all lower-case just like this). Text c.2000 to author, ISBN 0-8118-2260-5.
[Ingredients]
1.5 c. fresh or 10-oz pkg of frozen lima beans (I use baby backhook frozen limas)
1.5 c. fresh corn kernels or one 10-oz pkd of frozen corn kernals (I use frozen)
1/4 c. chopped sweet red bell pepper (I chop this into approx 1/4" squares. Any smaller and you lose their flavor, but any larger and then it doesn't blend right with the other vegggies)
1 tbsp. real butter (you can use margerine if you like but I prefer the richness of the butter's flavor in this dish)
1/2 c. finely chopped yellow onion
1/2 c. half-n-half (from the milk section of the groc in those small cartons. Store brand is fine. If you prefer you can use regular milk--but again, you will lose some of the richness of flavor)
1/2 tsp. of sugar or Splenda
Salt and black pepper to taste
1 c. water
[Instructions]
Preheat oven to 350 deg F. Add the water to a medium saucepan and bring water to a boil over med/high heat. While the water is warming, make a small slit (to vent) in the bags of frozen limas and corn, toss them in the microwave and heat for 3-4 minutes at 60% power to thaw--but not cook the veggies.
When the water comes to a boil, add LIMA BEANS only, then cook uncovered approx 5 minutes. Then stir in corn and chopped red pepper and cook until all veggies are "tender-crisp", think al dente. Depending on your microwave, this will take 3-6 minutes cooking in the pan. Drain veggies (I recommend using a collander for better drainage.) Rinsing and reserve the saucepan.
Use spray-on oil to lightly coat a 2.5 quart glass casserole dish. Add drained cooked veggies to this dish and set aside.
Now place the rinsed saucepan back on stove over medium heat. Add butter and melt; then add onion and saute until tender, ~5 min. Stir in half-n-half, sugar, and desired amt of salt (I use abt one pinch) and fresh ground black pepper (I use use more pepper since I like it a lot. Approx 1/4 tsp. or so). Simmer for ~2 minutes. Remove pan from heat and gently pour mixture over veggies in casserole dish. Bake uncovered for 20 minutes, then stir well and bake another 20 minutes.
Remove from oven and let dish cool slightly (5-10 min) prior to serving. Refrigerate any leftovers within 2 hrs of cooling.
Sunday, November 30, 2008
Mulled Cider
[Thanks to Terri Roberts (www.myspace.com/tei321) for this recipe]
Mulled Cider
[Acknowledgements]
This recipe based on pg 20 of "Mable Hoffman's Crockery Cookery," revised edition c. 1995 by HPBooks, a member of The Berkley Publishing Group, ISBN 1-55788-217-1.
[Notes]
I cook this in the crockpot on LOW temp for at least 5 hrs (and up to 7) prior to desired serving. I always make a gallon of this so have doubled the basic recipe for your convenience. Half a gallon wouldn't last long (and sometime the gallon goes pretty quickly too!) Here goes:
[Ingredients]
1 gallon fresh apple cider (rinse and reserve the container)
1/2 c. regular packed light brown sugar (watch your quantity if you substitute Splenda brand brown sugar--use half this amt--refer to pkg directions)
1/4 tsp. ground ginger
2 fresh oranges
4 cinnamon sticks
2 tsps of whole cloves
Cheesecloth for whole spices
Cotton string to tie cheesecloth into small bag
[Instructions]
Pour approx half of the gallon of cider into crock pot. Add brown sugar and ginger and stir well to dissolve. Then add the remainder of cider to crock pot.
Cut about a 8" square of cheesecloth, 2-3 layers. Break cinnamon sticks into smaller pieces. Place cinnamon and whole cloves into center of cheesecloth square, then pick up the four corners of the cheesecloth and twist to form a bag. Use approx 6-in piece of string to tie cheesecloth into a bag (I always use a square knot: tie right end of left, then left end of right. This will keep the knot secure and avoid spices spilling out.) Trim any excess cloth and string, but use care not to trim too small! You just don't want 2" of cheesecloth and/or string floating around in there, it would look gross.
Drop spice bag into crockpot and immerse. Wash the oranges, removing any stickers. Do NOT peel the oranges, but DO slice them into ~1/4" thick slices. Gently place orange slices on top of cider, they will float, pretty cool. You will probably have part of the surface covered with a double layer of oranges but don't worry, it will be worth it. If crock put it too full to cover with the lid without causing a flood, gently ladle out a bit of cider.
Cover and cook on LOW for 5-7 hrs. DO NOT UNCOVER OR STIR DURING THIS INITIAL COOKING PERIOD. I MEAN IT. [She means it!]
Place lots of generous-sized mugs next to crockpot, along with a ladle and a spoonrest. Remove spice bag and discard prior to serving cider. Stir gently and ladle out into mugs, inhale the heavenly aroma, and sip carefully, it will be freakin' HOT. The cider can be left set on low to stay warm in the crockpot for 3-4 hrs over the course of your gathering--if it lasts that long! Once it gets down the last 2" or so, I turn off the crockpot to avoid overcooking what's left.
If a miracle occurs and you do have any LEFTOVER cider, cool it, discard the oranges, and use a funnel to pour the cider back into the rinsed gallon jug, then refrigerate. To rewarm, make sure the lid's on tight, then SHAKE the container well as the spices will have settled some. Then pour into mugs and rewarm in microwave by the mugful until it's all gone. Usu a mugful is nice in ~2 min in our micro. Recommend using leftovers within 7 days or so.
Mulled Cider
[Acknowledgements]
This recipe based on pg 20 of "Mable Hoffman's Crockery Cookery," revised edition c. 1995 by HPBooks, a member of The Berkley Publishing Group, ISBN 1-55788-217-1.
[Notes]
I cook this in the crockpot on LOW temp for at least 5 hrs (and up to 7) prior to desired serving. I always make a gallon of this so have doubled the basic recipe for your convenience. Half a gallon wouldn't last long (and sometime the gallon goes pretty quickly too!) Here goes:
[Ingredients]
1 gallon fresh apple cider (rinse and reserve the container)
1/2 c. regular packed light brown sugar (watch your quantity if you substitute Splenda brand brown sugar--use half this amt--refer to pkg directions)
1/4 tsp. ground ginger
2 fresh oranges
4 cinnamon sticks
2 tsps of whole cloves
Cheesecloth for whole spices
Cotton string to tie cheesecloth into small bag
[Instructions]
Pour approx half of the gallon of cider into crock pot. Add brown sugar and ginger and stir well to dissolve. Then add the remainder of cider to crock pot.
Cut about a 8" square of cheesecloth, 2-3 layers. Break cinnamon sticks into smaller pieces. Place cinnamon and whole cloves into center of cheesecloth square, then pick up the four corners of the cheesecloth and twist to form a bag. Use approx 6-in piece of string to tie cheesecloth into a bag (I always use a square knot: tie right end of left, then left end of right. This will keep the knot secure and avoid spices spilling out.) Trim any excess cloth and string, but use care not to trim too small! You just don't want 2" of cheesecloth and/or string floating around in there, it would look gross.
Drop spice bag into crockpot and immerse. Wash the oranges, removing any stickers. Do NOT peel the oranges, but DO slice them into ~1/4" thick slices. Gently place orange slices on top of cider, they will float, pretty cool. You will probably have part of the surface covered with a double layer of oranges but don't worry, it will be worth it. If crock put it too full to cover with the lid without causing a flood, gently ladle out a bit of cider.
Cover and cook on LOW for 5-7 hrs. DO NOT UNCOVER OR STIR DURING THIS INITIAL COOKING PERIOD. I MEAN IT. [She means it!]
Place lots of generous-sized mugs next to crockpot, along with a ladle and a spoonrest. Remove spice bag and discard prior to serving cider. Stir gently and ladle out into mugs, inhale the heavenly aroma, and sip carefully, it will be freakin' HOT. The cider can be left set on low to stay warm in the crockpot for 3-4 hrs over the course of your gathering--if it lasts that long! Once it gets down the last 2" or so, I turn off the crockpot to avoid overcooking what's left.
If a miracle occurs and you do have any LEFTOVER cider, cool it, discard the oranges, and use a funnel to pour the cider back into the rinsed gallon jug, then refrigerate. To rewarm, make sure the lid's on tight, then SHAKE the container well as the spices will have settled some. Then pour into mugs and rewarm in microwave by the mugful until it's all gone. Usu a mugful is nice in ~2 min in our micro. Recommend using leftovers within 7 days or so.
T's Kick@ss Cheeseball
[Thanks to Terri Roberts (www.myspace.com/tei321) for this recipe]
T's Kick@ss Cheeseball
[Notes]
This is best when made a day ahead of time and allowed to rest overnight prior to serving.
[Ingredients]
2 8-oz pkgs cream cheese, softened
~1/3 - 1/4 of a bunch of fresh regular parsley, well-washed, then finely chopped
~1/2 medium yellow onion, finely chopped
2 "glugs" of Lea & Perrins Worchestshire sauce
1-2 generous dashes of either
-Mrs Dash (regular flavor) *or*
- Nature's Seasons'
~1/3 c. of finely shredded cheddar cheese
1 3-oz pkg of deli sliced beef (I use Carl Buddig brand found in the lunchmeat section of groc in the little hanging plastic bags)
Paprika
Parsley branches to garnish
Fresh Box of Town House or Ritz crackers (or any cracker of your choice. I like Town House because their buttery flavor is a nice contrast to the cheese ball. Some people prefer Triscuits. I don't recommend saltines or flavored crackers.)
[Instructions]
Chop deli sliced beef into approx 1/4" (or slightly smaller) squares. Place cream cheese into a large mixing bowl and add other ingredients (not paprika or parsley branches yet). Mix well by hand (use latex or vinyl gloves if you have long nails. If using gloves, place on hands and wash & rinse well using hand soap). [I just 'slice' the cream cheese and mix it with two spoons]
Form into a ball and smack the surface to make "little spikes" on the surface of cheese ball. Place on the center of a serving plate, now sprinkle top of your ball (hahaha!) lightly with paprika. Garnish w fresh parsley branches--I stuff the "trunks" of the parsley under the cheese ball and all around the bottom like a ring.)
Refrigerate (ideally overnight). Remove from fridge ~30-45 min prior to serving for best spreading consistency. Serve with multiple cheese knives and lots of crispy, fresh crackers--YUM. And bask in the compliments but remember to give due credit to the recipes "creator"!
T's Kick@ss Cheeseball
[Notes]
This is best when made a day ahead of time and allowed to rest overnight prior to serving.
[Ingredients]
2 8-oz pkgs cream cheese, softened
~1/3 - 1/4 of a bunch of fresh regular parsley, well-washed, then finely chopped
~1/2 medium yellow onion, finely chopped
2 "glugs" of Lea & Perrins Worchestshire sauce
1-2 generous dashes of either
-Mrs Dash (regular flavor) *or*
- Nature's Seasons'
~1/3 c. of finely shredded cheddar cheese
1 3-oz pkg of deli sliced beef (I use Carl Buddig brand found in the lunchmeat section of groc in the little hanging plastic bags)
Paprika
Parsley branches to garnish
Fresh Box of Town House or Ritz crackers (or any cracker of your choice. I like Town House because their buttery flavor is a nice contrast to the cheese ball. Some people prefer Triscuits. I don't recommend saltines or flavored crackers.)
[Instructions]
Chop deli sliced beef into approx 1/4" (or slightly smaller) squares. Place cream cheese into a large mixing bowl and add other ingredients (not paprika or parsley branches yet). Mix well by hand (use latex or vinyl gloves if you have long nails. If using gloves, place on hands and wash & rinse well using hand soap). [I just 'slice' the cream cheese and mix it with two spoons]
Form into a ball and smack the surface to make "little spikes" on the surface of cheese ball. Place on the center of a serving plate, now sprinkle top of your ball (hahaha!) lightly with paprika. Garnish w fresh parsley branches--I stuff the "trunks" of the parsley under the cheese ball and all around the bottom like a ring.)
Refrigerate (ideally overnight). Remove from fridge ~30-45 min prior to serving for best spreading consistency. Serve with multiple cheese knives and lots of crispy, fresh crackers--YUM. And bask in the compliments but remember to give due credit to the recipes "creator"!
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