Deliciously Easy Appetizers and Snacks with Herbs

I recently discovered an interesting little booklet in one of my cookbook boxes: Deliciously Easy Appetizers and Snacks with Herbs by Dawn J. Ranck and Phyllis Pellman Good published by Good Books, Intercourse, Pennsylvania. It is one in a series of eight books, some of the others are: Soups with Herbs, Main Dishes with Herbs, Vegetables with Herbs etc. The recipes are all from herb shopkeepers and their customers. All the recipes have amounts for both fresh and dried herbs. This would be a great series of books for anyone with an herb garden.
Here are some of the recipes:

Baked Herb Cheese Spread

From Danielle Vachow- Busha's Brae Herb Farm

8 oz. pkg. cream cheese, softened

2 eggs, beaten

1/2 cup sour cream

1 teaspoon Dijon mustard

1/4 cup chopped fresh herbs (5 tsp. dried) choose one or any combination of, thyme, oregano, rosemary, dill, tarragon, basil, parsley

1 clove garlic, minced

1/4 teaspoon coarsely ground pepper

Beat together cream cheese and eggs until smooth. Add sour cream and mustard. Fold in herbs, garlic, and pepper. Spread mixture into greased 2- 2 1/2 cup mold or 2 8"-springform pans. Bake at 350 degrees for 30 minutes, or until center is firm. Cool. Unmold onto serving dish. Cut each round into 12 pie-shaped wedges. Garnish with fresh herbs or edible flowers. Serve with whole wheat or water crackers.

Herb Toastettes

From Maryland Massey- Maryland's Herb Basket

1/2 cup butter or margarine, softened

2 tablespoons sesame seed

3/4 teaspoon fresh marjoram (1/4 tsp. dried)

3/4 teaspoon fresh rosemary (1/4 tsp. dried)

3/4 teaspoon fresh chives (1/4 tsp. dried)

8-oz. loaf of party rye or other flavored bread

Mix together butter, sesame seeds, and chopped herbs. Spread on bread slices. Place on cookie sheet. Bake at 350 degrees for 6-8 minutes, until slightly browned.

Green Dip

From Jacoba Baker & Reenie Baker Sandsted- Baker's Acres

3 cups Swiss chard leaves, packed

3/4 cup fresh basil leaves

3 cloves garlic

1/2 cup olive oil

1 cup feta cheese, crumbled

1/2 cup walnuts, coarsely chopped

3/4 cup whipping cream

1/4 cup minced green onion

freshly ground pepper to taste
In blender, mix together chard leaves, basil leaves, garlic, olive oil, feta cheese, and walnuts until a paste forms. Stir in whipping cream, onion, and pepper. Use as a dip for fresh vegetables.

The Louisiana New Garde- Banana Bread Pudding with Banana Rum Sauce

The Louisiana new Garde is an oversize glossy paperback based on the Television Series Great Chefs: the New Garde. They are not so new anymore as the book was published in 1995. The chefs were from some of the famous hotels and restaurants in New Orleans and the neighboring areas.

This is an interesting verse from Mark Ulrich Hollger of Santa Fe Restaurant, New Orleans:

We may live without poetry, music, and art;

We may live without conscience and live without heart;

We may live without friends; we may live without books;

But civilized man cannot live without cooks.

He may live without books--what is knowledge but grieving?

He may live without hope--what is hope but deceiving?

He may live without love--what is passion but pining?

But where is the man who can live without dining?

New Orleans is famous for bread pudding and the book contains several recipes. This one from Frank Brigtsen is described as a cross between bread pudding and Bananas Foster.

Banana Bread Pudding with Banana Rum Sauce and Whipped Cream

6 cups bite-sized pieces of day-old French bread

3 large eggs

3 cups milk

2/3 cup plus 1 tablespoon sugar

2 large very ripe bananas

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon pure vanilla extract

1/2 cup seedless raisins

1/2 cup roasted pecans

3 tablespoons heavy whipping cream

Bananas Rum Sauce

2/3 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

6 large ripe bananas, quartered

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons dark rum

2 tablespoons banana liqueur (optional)

1/2 teaspoons pure vanilla extract

Preheat the oven to 300 degrees. Put the French bread pieces into a 90by-12-by 2-inch baking pan and set aside. In a blender or food processor, blend the eggs, milk, 2.3 cup of the sugar, the bananas, cinnamon, nutmeg, and 1/2 teaspoon of vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and pecans and let the mixture set for 20 minutes. Top with small pieces of the butter.

Cover the pudding with foil and place the pan in to a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes or until set.

In a deep bowl, whip the cream with the remaining 1 tablespoon sugar and 1/4 teaspoon vanilla . Whip until soft peaks form. Cover and chill.

To make the sauce: Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about 1 minute. Remove the skillet from heat and add the rum and optional liqueur. Return the pan to heat. Tilt the pan, avert your face, and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat, and keep warm.

To serve: Place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slice of banana on each plate and top with about 3 tablespoon of sauce. Spoon the whipped cream over the bread pudding and serve immediately. Serves 12.

Stuffed Spuds 100 Light Meals In A Potato

Stuffed Spuds 100 Light Meals In A Potato is by Jeanne Jones the well known healthy cooking author. With the cost of food skyrocketing now days the humble potato is a real bargain.

Here are a few of the recipes:

Deviled Ham Stuffed Spud

These are good served hot, warm, or cold. They make excellent picnic or brown bag lunches and are also wonderful for a cool supper on a hot night.

2 baked potatoes

1 (4-1/2-ounce) can deviled ham

1/4 cup nonfat, cholesterol-free mayonnaise dressing

1/4 cup sweet pickle relish

Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Set the shells aside.

Add the deviled ham to the potatoes and mash thoroughly. Add the mayonnaise and pickle relish; stir until well-mixed. Heap into the potato shells. Two servings at 455 calories.

Irish Taco

Serve this international approach to sandwich-making with extra taco sauce and chopped fresh cilantro.

2 baked potatoes

2/4 cup hot cooked lean ground beef

1/2 cup taco sauce

1/2 cup 20% fat-reduced grated cheddar cheese

1 cup shredded lettuce

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro (optional)

Split the tops of the potatoes. Scoop the pulp from the potatoes, one at a time, and place the pulp from one of the potatoes in a plastic bag in the freezer to use at another time. Mash remaining potato pulp in a mixing bowl. Flatten the 2 potato shells to form "taco shells" and keep warm.

Add the cooked ground beef to the mashed potato and mix well. Add the taco sauce and cheese, and mix thoroughly. Place the mixture into the potato shells. Top with shredded lettuce and diced tomato. Serves two at approximately 485 calories.

Buy the book: http://product.half.ebay.com/_W0QQprZ1488288QQtgZinfo

The New Pasta Cookbook- Fresh Herb Fettuccine With Smoked Salmon and Asparagus

I recently bought a Rosemary plant and I killed it already. I wish I could grown herbs as I have always been interested in them.
This information and recipe is from The New Pasta Cookbook by Johanne Glynn.
"Pasta flavored with fresh herbs makes a wonderful base for light, fresh sauces. Herbs and vegetables that are in season at the same time, like basil and asparagus in this recipe, often make perfect partners and require little else to flavor the dish. Along with the taste, the attractive apperance of green herbs through the pasta is reason enough to serve it with just melted butter and grated cheese. Try basil pasta with a cold sauce made from fresh ripe tomatoes, or fettuccine flavored with fresh sage coated with a creamy Gorgonzola sauce."

Fresh Herb Fettuccine With Smoked Salmon And Asparagus

Pasta:

1-2/3 cups all-purpose flour

pinch salt

2 teaspoons finely chopped fresh parsley

2 teaspoons finely chopped fresh basil

2 eggs

Sauce:

3/4 pound fresh asparagus spears, trimmed, peeled and halved

2 tablespoons butter

5 oz. sliced smoked salmon, cut into strips

1 cup cream

freshly ground black pepper

1. To prepare pasta: Pile flour and salt on a work surface and make a well in the center. Add hervs and eggs and begin to incorporate into the flour, using a fork. When you have loosely coherent dough, use you hands and knead it, adding a little flour or water if necessary, until it is smooth and elastic. Knead for a least 6 minutes and then let stand, coverd with plastic wrap or a damp cloth, for 30 minutes.

2. Divide the dough into two and roll each half out into a thin, even sheet using a rolling pin or a hand-cranked pasta machine. Let stand, covered, for ten minutes. before cutting the sheet into fettuccine. Set aside. Cover only if the pasta will have time to dry out and crack before cooking.

3. To prepare sauce: In a large saucepan of boiling water put the bottom halves of the asparagus; boil for a minute before adding the tops and continue to cook until tender. Remove with a slotted spoon and rinse under cold water. Drain, and when cool enough to handle, cut each half in half again, discarding any woody sections. Top up the pan of water and bring back to the boil. Add fettuccine.

4. In a large fryring pan melt butter and add smoked salmon. Saute gently for 30 seconds before adding cream. Increase the heat a little and cook to thicken, then add black pepper generously and toss in asparagus.

5. When pasta is al dente, drain and transer to the pan with sauce. Toss, then serve with freshly grated Parmesan and the pepper mill. Serves 4.

Lemons A Country Garden Cookbook- Pappardelle with Lemon and Asparagus

This recipe is from one of the books my husband bought the other day- Lemons A Country Garden Cookbook by Christopher Idone. It is full of lovely photos of lemons in various settings and the recipe photos are very attractive also. It feature lemon recipes from every dinner course. This recipe seems like a delicious Spring meal. Lemons are so versatile I wish I had planted a tree in my yard years ago. Instead I have an orange tree that never produces anything but sucker shoots and a half dead miniature grapefruit tree.

Pappardelle with Lemon and Asparagus

"No peeling, no fuss. When pencil asparagus are available at the market, this makes for an easy pasta supper."
1 pound pencil-thin asparagus, approximately 32 asparagus
2 tablespoons unsalted butter
1 cup heavy cream
1 pound fresh or dried pappardele
2 tablespoon extra virgin olive oil
Juice of 1 lemon
Freshly ground black pepper to taste
Zest of 1 lemon, cut into julienne
Grated Parmesan cheese for serving
Cutting on the diagonal, trim the tough ends of the asparagus. Cut the asparagus into 3 or4 even pieces on the diagonal. In a nonreactive kettle of lightly salted boiling water, cook the asparagus for 2 minutes or until just crisp. Save water for pasta. Blanch in cold running water and drain.
In a sauce pan over medium heat, melt the butter and cream. Allow to cook at low simmer.
Cook the pappardelle in the kettle of salted boiling water until al dente and drain well. While the pasta is boiling, heat the oil in a large skillet and add the blanched asparagus. Add the hot cream mixture and fold in the lemon juice. Season with pepper. Add the drained pasta to the sauce and toss well. Divide among 4 or 5 warm soup plates and sprinkle with juilienned zest. Serve with grated Parmesan cheese. Serves 4 to 5.

Hunt's Simple Meals For Busy Days- Festive Skillet Chicken

This recipe is from Hunt's Simple Meals For Busy Days. This is a great little cookbook with 65 recipes that you would actually make, no unusual ingredients, just foods you are likely to have on hand. Of course they all call for Hunt's tomato products.

Festive Skillet Chicken

2-1/2 to 3 pounds meaty chicken pieces
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 tablespoon oil
1 14-1/2 oz. can Hunt's Choice-Cut Diced Tomatoes
1 4 oz. can diced green chili peppers, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup sliced ripe olives
2 tablespoons snipped fresh cilantro
1/8 teaspoon garlic powder
2 to 3 cups hot cooked rice
Rinse chicken; pat dry with paper towels. Combine flour, the 1/2 teaspoon garlic powder, and the chili powder in a paper or plastic bag. Shake chicken, a few pieces at a time, in flour mixture until well coated. Heat oil in a large skillet over medium heat. Cook chicken in the hot oil about 10 minutes or until chicken is lightly browned, turning to brown evenly. Drain off fat.
Meanwhile, combine undrained tomatoes, chili peppers, green pepper, onion, olives cilantro, and the 1/8 teaspoon garlic powder in a small mixing bowl, mix well. Pour tomato mixture over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, about 40 minutes or until chicken is tender and no longer pink. Serve over hot cooked rice. Serves 6 to 8.

The Garden Variety Cookbook More Than 500 Vegetables and Fruit Recipes for Nonvegetarians

The other day I discovered another thrift store in my area, of course I picked up a few books. One was The Garden Variety Cookbook More Than 500 Vegetables and Fruit Recipes for Nonvegetarians. As promised it has a lot of ideas I have not seen before. Here is a recipe for carrots that is like a hot carrot salad:

Carrots With Raisins

1 tablespoons mild, light-flavored olive oil
1-1/4 pounds carrots, sliced
1/2 tablespoon brown sugar
1/2 cup seedless raisins
1 tablespoon honey
1/2 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon curry powder.
Steam the carrots until almost tender. Heat the oil in a skillet over medium heat. Saute the carrots for 2 minutes. Sprinkle Brown sugar over carrots and add raisins. Stir-fry for 2 minutes. Combine remaining ingredients. Stir into carrot mixture in skillet.

Here is their Fruit Tart recipe:

Fresh Fruit Tart

1 cup granola
1 cup graham cracker crumbs
1/2 teaspoon ground cinnamon
1/4 cup sugar
1/2 cup regular stick margarine, containing less than 2 grams of saturated fat per tablespoon, melted
1/4 skim or low-fat milk
5 cups sliced fresh fruit ( see possibilities below)
1 cup nonfat or low-fat plain yogurt
1. Preheat oven to 350 degrees.
2. Combine granola, crumbs, cinnamon, sugar, margarine, and milk and blend.
3. Press the mixture onto bottom and sides of a 9-inch pie pan and bake for 25 minutes.
4. Remove from oven and cool for 20 minutes. Fill shell with sliced fruit. Top with the yogurt around edge.
5. Chill for several hours before serving.
Fruit Possibilities
Blueberries and peaches
Strawberries
Apricots and blackberries
Nectarines and raspberries