Moving time for this blog!

I have decided to move this blog over to my more widely read blog Rochelle's Vintage and Frugal Recipes. It is more trouble to post on several different blogs and they both feature recipes so why not combine them? Eventually I will delete this blog as I believe Google frowns on duplicate posts. I will label the cookbook posts on the blog as Cookbook Perusing. Thanks to all who have viewed this blog.

Kitchen Fare Vegetable Cookbook

Kitchen Fare Vegetable Cookbook

ISBN-10: 0895427028 ISBN-13: 9780895427021
Publisher: Kitchen Fare - 1980-01-01
Format: Paperback

I am not familiar with Kitchen Fare but it is very similar to Ideals Magazine. I have several of their cookbooks and they have poems and lovely colorful photos along with the recipes just like the Ideal cookbooks.
The vegetable cookbook packs a lot of information in a sixty page book. There are sections on growing, freezing, canning and preserving by making relishes.

This is their recipe for a neglected vegetable: parsnips

Scalloped Parsnips
5 or 8 medium-size parsnips
3 tablespoons butter
2 tablespoons flour
1/2 cup parsnip water
1/2 cup rich milk or cream
Buttered crumbs
Scrub parsnips. Cook until tender in slightly salted water. Drain, scrape off skin and split the parsnips lengthwise. Pull out woody cores if present.
Place parsnips in a shallow pan or baking dish. Cover with white sauce made with the butter, flour, milk and parsnip water. Sprinkle crumbs on top. Bake for 30 minutes at 350 degrees.

Sunday Supppers- Pear Picadillo

Americans are cooking differently these days: Hearty, tasty, healthy, simple home cooking is back. Here is a cookbook that features fabulous recipes that are tempting, imaginative, and easy to prepare.
Combining the best ethnic touches with wholesome American food, SUNDAY SUPPERS offers recipes for such delectable dishes as Spicy Seafood and Sorrel Gumbo, Southern Fried Chicken Salad, Renaissance Philly Cheese Steak, and Upper-Crust Chicken Potpie. All are perfect to Sunday, the day to relax with family and friends at the table or any other day when tasty meals are welcome.
The recipes are clear and uncomplicated; the authors' tone is professional, helpful, and reassuring. Best of all, the food is simply delicious.
SUNDAY SUPPERS is designed to be used & enjoyed again and again; it belongs in the kitchen right next to the salt, pepper, & other staples.

This a large hardback by Brooke Dojny and Melanie Barnard. It was published by Prentice Hall in 1989.

This is an interesting variation on Picadillo from the book. Is sounds to good I am planning on trying it.

Pear Picadillo

2 pounds lean round chuck

1 large onion, chopped

2 cloves garlic, minced

1 large ripe but firm pear, peeled, cored and coarsely chopped

1 16-ounce can plum tomatoes, drained, with liquid reserved and tomatoes coarsely chopped

1 4-ounce can mild green chilies, chopped

1 fresh or canned jalapeno pepper, seeds and ribs, removed, finely minced

2 tablespoon cider vinegar

1 tablespoon chili powder

1-1/2 teaspoon salt

1-1/2 teaspoons ground cumin

1 teaspoon brown sugar

1 teaspoon oregano

3/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/3 cup chopped mixed dried fruit, or golden raisins or currants, or chopped dried pears, apples, or apricots

1/3 cup toasted chopped or slivered almonds

Cooked rice or warmed, buttered flour tortillas or cornbread

Brown the ground beef in a heavy skillet or saucepan. When the meat begins to lose its red color, add the onion and continue to cook over medium heat, stirring frequently, until the onion is softened, about 3 to 5 minutes. Add the garlic and saute about 2 minutes. Spoon or pour off any excess fat.

2. Stir in the remaining ingredients except the almonds. Simmer over low heat, partially covered, and stirring often, for about 30 minutes. If the mixture seems to be getting dry, add some of the reserved tomato liquid.

3. Just before serving, stir in the almonds. Spoon over rice tortilla's or cornbread.

Note May be prepared except for adding almonds up to 2 days ahead or frozen up to 1 month.

Buy it here.

Make Your Own Convenience Foods

Today I received a book that I am quite excited about: Make Your Own Convenience Foods. I have a collection of this type of book but I had never seen this one before. I came across it on Ebay quite by accident. It is an oldie but goodie from 1978. Some of the chapters are Cheese, Luncheon Meat ( includes how to make a bacon substitute), Snacks, Starches from scratch and many more.

Quite a few of the recipes call for their version of extended butter. Here is the recipe:

Extended Butter "How would you like a spread that tastes like butter, looks like butter, spreads soft, contains no chemical additives, is high in ploy unsaturated fats, contains less salt, and costs one-third less than butter?"
1 cup vegetable oil (use a good unsaturated one such as safflower or corn oil)

1 teaspoon liquid lecithin

5 ounces (1/4 cup plus 1 tablespoon) water

1 pound room-temperature butter

Place the steel blade in a food processor. Then cut the butter into chunks and distribute them evenly around the food processor container. Secure the lid in place, turn on the processor, then slowly pour the remaining ingredients down the chute in this order: vegetable oil, liquid lecithin, water. Process until smooth and fluffy.

This is their recipe for Tuna Helper, they call it Tuna Assister.

To make it ahead they suggest this method: "Tear off as many sheets of waxed paper, each about 1-1/2 feet long, as the number you wish to fix of make-ahead packages of assister. Arrange them on a table. Go from sheet to sheet, piling one set of ingredients on each in turn. Then dump each sheet into a separate plastic bag, seal with a twist tie and voila! You're in the food manufacturing business!"

Tuna Assister

8 ounces uncooked egg noodles

1 cup instant nonfat dry milk

1 tablespoon unbleached white flour

1 teaspoon paprika

2 teaspoons dried celery leaves

1/2 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon ground black pepper

To cook, bring to a boil:
4 cups water
Add: 1 package of mix. Let simmer for 15 minutes. Then add: 1 6-1/2 ounce can tuna. If you use water packed tuna, add: a pat of butter. Let simmer, stirring, for 5 more minutes, or until the noodles are done.

This is their version of Fettuccine Alfredo

8 ounces uncooked fettuccine noodles. Cook until al dente, then drain and set aside in the saucepan.

Place in a blender:

1 egg

1/2 cup whole milk

1/4 cup instant nonfat dry milk

1/4 cup grated Romano cheese, get a good brand or grate it yourself

2 tablespoons extended butter

1/2 teaspoon salt

1/2 teaspoon basil

Blend thoroughly, then pour the mixture over the cooked noodles. Stir- and keep stirring over low heat until the noodles are covered with a savory, creamy sauce that would make Alfredo jealous. Serve at once.

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

Cooking The RealAge Way- Smoked Mozzarella and Veggie-Stuffed Pizza

Cooking the RealAge Way is another book I picked up the other day. I have participated in the RealAge program quizzes online but I didn't really pay that much attention to see if they were also promoting a book. Guess I didn't pay attention because the RealAge program questions really make your bad eating and exercising habits stand out and I have plenty of those.
Anyway I like this book because it is divided into seasonal sections and breakfast, lunch and dinner. The recipes also have a lot of variations and substitutions you can make. Here is a recipe for a healthful pizza.

Smoked Mozzarella and Veggie-Stuffed Pizza- "one huge slice has less than 300 calories but plenty of lycopene and potassium, making your RealAge younger by 10.0 days"

1 pound fresh, cut stir-fry vegetables (packaged or from the salad bar), such as broccoli, zucchini, mushrooms, red onion, bell peppers and julienned carrots
Salt and freshly ground black pepper
1/4 cup tomato paste
2 tablespoon olive relish, olive paste, tapenade or olivada
2 tablespoon sun-dried tomato bits
1 (12-inch or 10 oz.) prepared thin pizza crust, such as Boboli
1/4 cup chopped mixed green herbs such as chives, thyme, parsley and basil
1/2 cup (2 oz.) finely shredded smoked mozzarella cheese
Heat oven to 425 degrees. Heat a large nonstick skillet over medium-high he4at until hot. Coat with cooking oil spray; add vegetables. Stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Salt and pepper to taste. Combine tomato paste, olive relish, and sun-dried tomato bits. Spread over pizza crust; top with cooked vegetables, herbs, and cheese, in that order. Bake the pizza directly on the oven rack for approximately 10 minutes, or until crust is golden brown and cheese melts.

Cooking With Three Ingredients- Chocolate Flan

My latest acquisition from Paperbackswap is Cooking With Three Ingredients by Andrew Schloss. Most of the recipes included some type of premade sauce as a way to get around having too many ingredients. But this recipe caught my eye as being different. This is what he says about it. "This is a miraculous recipe. As it bakes, the chocolate in the milk sinks to the bottom, which becomes the top once the flan is inverted for serving. The result is a shimmering milk chocolate discus, glazed in caramel and lacquered with dark chocolate."

Chocolate Flan

1 cup sugar
1 quart chocolate milk
4 eggs, lightly beaten
1. Preheat the oven to 350 degrees. Heat the sugar in a heavy saucepan over medium-high heat. After 2 minutes, start stirring and continue stirring until the sugar melts into a pale golden caramel, about 2 minutes longer. Watch carefully to make sure it doesn't burn. Immediately pour the caramel into a 9-inch round baking dish. Carefully tilt the dish so that the caramel covers the bottom of the dish in a thin even sheet. Work quickly because the caramel will stop flowing if it cools. Set aside.
2. Add the chocolate milk to the sauce pan. Any caramel clinging to the pan will immediately solidify. Heat the milk to a simmer, stirring occasionally. Any solid caramel will melt into the milk. Stir the hot milk slowly into the eggs, mixing constantly. Pour the custard into the caramel-lined dish and set in a larger pan of water.
3. Bake for 1 hour, or until a knife inserted in the center comes out with just a speck of custard clinging to it. Cool on a cooling rack to room temperature and refrigerate for several hours until thoroughly chilled.
4. To serve, run a knife around the perimeter of the custard and cover with a large rimmed tray. Invert onto the tray. Shake lightly to release the custard. When the custard drops, lift off the dish, allowing the caramel sauce to run over the top of the flan and down onto the tray. Serve the flan in slices with a bit of sauce spooned on top. Serves 8.

Duncan Hines Deliciously Simple Desserts- Lemon Chiffon Cake

Not too long ago on another of my blogs I did a post about chiffon cakes. They seem like a lot of trouble to make. Today I came across a way to make an angel food cake mix into a lemon chiffon cake. It is from Duncan Hines Deliciously Simple Desserts, a Favorite Brand Name Recipe booklet.
Lemon Chiffon Cake
1 package Duncan Hines Angel Food Cake Mix
1 cup water
3 eggs
2/4 cup Crisco oil
1/4 cup all-purpose flour
1 tablespoons grated lemon peel
1/2 teaspoon vanilla extract
Frosting
1 container (16 oz.) Duncan Hines Vanilla Layer Cake Frosting
2 teaspoon butter, melted
1 teaspoon grated lemon peel
Lemon slices, for garnish
Preheat oven to 350 degrees. For cake, combine egg white mixture (blue "A" packet) from mix and water in large bowl. Beat at low speed with electric mixer for 1 minutes. Beat at high speed for 5 to 10 minutes or until stiff peaks form; set aside.
Combine cake flour mixture (red "B" packet) from mix, eggs, oil, flour, 1 tablespoon lemon peel and vanilla extract in large bowl. Beat at low speed until blended. Beat at medium speed for 3 minutes. Fold in reserved beaten egg white mixture. Pour into ungreased 10-inch tube pan. Run knife through batter to remove air bubbles. Bake at 350 degrees for 45 to 55 or until toothpick inserted in center comes out clean. Cool following package direction.
For frosting, combine vanilla frosting, melted butter and 2 teaspoon lemon peel in medium bowl. Stir until thoroughly blended. Frost sides and top of cake. Garnish with lemon slices.

The Gourmet Gazelle- Herbed Chicken Legs

This is another recipe to promote my quest to bring back the use of other parts of the chicken besides breasts. . This one uses leg quarters which are very reasonably priced. The recipe is from The Gourmet Gazelle Cookbook by Ellen Brown, a healthy/light cookbook.. Here is the description: "While slightly higher in calories and fat, the dark meat of chicken is also more succulent and flavorful than the white meat. This easy dish keeps in all the moisture, and the juices released during baking form a light herbed sauce. May be prepared up to six hours ahead and refrigerated, if refrigerated add 5 minutes to cooking time."

Herbed Chicken Legs

6 chicken leg quarters (thigh and drumstick), skinned
1 tablespoon oil
1/2 cup chicken stock, preferably unsalted
3 garlic cloves, peeled and minced
2 shallots, peeled and minced
1/4 cup chopped fresh herbs (any combination of parsley, basil, oregano, rosemary, and marjoram)
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt, or 1/8 teaspoon if using slated canned stock
Preheat the oven to 400 degrees. Wash the chicken and pat it dry. Heat the oil in a large skillet or saute pan over high heat. Brown the chicken on both sides, then place each piece in a square of heavy-duty foil large enough to enclose it. Combine the remaining ingredients. Divide the mixture on top of each chicken leg quarter and seal the foil by crimping the edges tightly, starting at one corner and working clockwise.. Place the packages on a baking sheet and bake for 40 minutes in the center of the oven. Remove and cut a slit in the package to release the steam. Unwrap carefully and place each piece on a plate, using the juices as a sauce.

Favorite Brand Name Recipes, Great Vegetarian Meal Three-Cheese Vegetable Lasagna

I use to buy a frozen single serving white vegetable lasagna that was very good. They don't make it anymore and I have thought of making it myself. Lots of vegetable lasagnas still have a tomato sauce but this recipe seems like it would be like the frozen brand with one exception. I definitely would not use canned mixed vegetables, I seriously dislike them, I always use frozen mixed veggies. The recipe is from Great Vegetarian Meals, it is a Favorite Brand Name Recipes grocery store booklet.

Three-Cheese Vegetable Lasagna

9 lasagna noodles, cooked according to package directions, drained
1 can (16 oz.) VEG-ALL Mixed Vegetables, undrained
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 cup vegetable broth
2 eggs, divided
8 ounces ricotta cheese
1 3/4 cups grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
1 package (10 oz.) frozen chopped spinach, cooked
2 cups (8 oz.) shredded mozzarella cheese
Place cooked lasagna noodles in cold water until ready to use; set aside. Drain vegetables, reserving 1/2 cup liquid. Melt butter in saucepan; add onion and cook and stir until softened. Blend in flour. Gradually add reserved mix vegetable liquid and broth. Cook and stir until thickened; set sauce aside. Combine 1 egg, ricotta cheese, 1/4 cup Parmesan cheese, nutmeg and mixed vegetables in medium bowl; set aside. Combine 1/4 cup sauce, remaining 1 egg and spinach; set aside. Place a small amount of remaining sauce in bottom of lightly greased 13x9-inch baking dish cover with three noodles. Layer with spinach mixture, 1/2 cup sauce and 1/2 cup Parmesan cheese. Layer with three more noodles; spread with ricotta mixture and top with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Cover with remaining 3 noodles; top with remaining sauce, remaining 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake at 400 degrees for 30 minutes.

The Dinner Doctor- Ham and Cheddar Not-So-Impossible Pie

For the recipe today we have Ham and Cheddar Not-So-Impossible Pie. This is a variation of the Bisquick Impossible pie from The Dinner Doctor by Ann Byrn of Cake Doctor fame. Basically the only difference is she uses Cheddar instead of Swiss cheese. I am sure I am not the only one with leftover ham to use and a person can only eat so many ham sandwiches.

Ham and Cheddar Not-So-Impossible Pie

1 1/2 cups chopped ham
1 cup pre-shredded sharp Cheddar cheese
1/2 cup biscuit mix, such as Bisquick
1 cup milk
2 large eggs
Preheat the oven to 400 degrees. Mist a 9-inch glass pie pan with vegetable oil cooking spray. Sprinkle the ham, then the Cheddar cheese over the bottom of the pie pan. Whisk together the biscuit mix, milk, and eggs in a small bowl, then pour this evenly over the ham and cheese. Bake the pie until it is golden brown and firm to the touch, 20 to 25 minutes. Remove the pie from the oven and let it cool for 5 minutes, then cut it into wedges and serve. Serves 6
Tags: ham

Pike Place Market Cookbook- Barbecued Salmon

Today I received a very interesting book from Paperbackswap, Pike Place Market Cookbook . I have been interested in the market since I read the book Fish! A Remarkable Way to Boost Morale and Improve Results that featured Pike Place Fish. The cookbook gives a history of the market and talks about the seasonal variations in merchants and items available. It features recipes that were submitted to the author by the various merchants.
Here is the recipe submitted by Pike Place Fish.

Barbecued Salmon

1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt (optional)
5 pounds salmon, cut into book fillets
1 medium onion, sliced into 1/4-inch rounds
2 lemons, sliced into 1/8-inch rounds
Mix garlic powder, pepper and salt (if used) in a small bowl. Sprinkle spice mixture evenly over flesh side of fish. Place onion and lemon sliced evenly over seasonings on flesh side of fish. Place salmon skin side down on grill (coals should be at 350 degrees), cover, and cook 15 to 20 minutes, depending on thickness of fish and the way you like it cooked. If you don't have a barbecue grill, you can still try this dish by baking instead of grilling it. To bake fish,place fish skin side down in a shallow baking pan that has been lightly greased or sprayed with nonstick corn-oil or olive-oil spray. Prepare as above and bake about 10 to 15 minutes without turning, depending n the thickness of the fish. Serves 8.

Pillsbury's Picnics & Potlucks- Spring Chicken Tortellini Casserole

This recipe is from the Pillsbury booklet Picnics & Potlucks 2003. It calls for prepackaged cooked chicken but you could quickly and easily saute your own while waiting for the water to boil for the tortellini. Fresh asparagus could also easily be used. I think my parents would like this and I'll make it for them next week.

Spring Chicken Tortellini Casserole
1 (19-oz.) package frozen cheese filled tortellini
1 (9 oz.) package Green Giant Frozen Asparagus Cuts
1 tablespoons margarine or butter
1/4 cup Italian style bread crumbs
1 (9 oz.) package frozen diced cooked chicken breast, heated as directed on package
1 ( 16 oz.) jar Alfredo pasta sauce (reduced-fat OK)
2 tablespoons shredded fresh Parmesan cheese
Bring 4 quarts water to a boil in Dutch oven. Add tortellini; return to a boil. Reduce heat to low. Add asparagus; simmer 3 minutes or until tortellini are tender. Drain.
Meanwhile, melt margarine in small nonstick skillet over medium-high heat. Add bread crumbs; stir to coat. Cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat.
Place cooked tortellini and asparagus in 2-quart serving bowl or casserole. Gently stir in chicken and Alfredo sauce. Top with bread crumbs; sprinkle with Parmesan Cheese. Serve immediately. Serves 6

365 Favorite Brand Name Casseroles & One-Dish Meals

In case anyone is planning on making a corned beef this weekend or on Monday this would be a good recipe for any leftovers. It is from 365 Favorite Brand Name Casseroles & One-Dish Meals.

Corned Beef, Potato And Pepper Hash

1 teaspoon salt
1 pound Russet potatoes, cut into 1/2-inch cubes
2 tablespoons butter, divided
1 medium onion, coarsely chopped
1/3 cup each chopped red, yellow and green bell peppers
12 ounces cooked corned beef, cut into 1/2-inch cubes
3 tablespoons chopped parsley
1/4 cup half-and-half
3 tablespoons dry white wine
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
Bring water to a boil in large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well. Melt 1 tablespoon butter in cast-iron or large heavy skillet over medium-high heat; add onion and bell peppers. Cook and stir 2 minutes or until crisp-tender; remove from pan. Add corned beef, potatoes and parsley to onion mixture; mix lightly. Combine half-and-half, wine, mustard and pepper. Add to corned beef mixture; mix well. Wipe out cast-iron skillet with paper towel; place over medium heat until hot. Add remaining butter. Add beef mixture; press down firmly. Cook 15 minutes or until browned; turn with spatula several times.