Monthly Archives: March 2011

OLD-FASHIONED VEGETABLE SOUP

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2-3 pounds meaty beef bones
6-8 cups water*
2 beef bouillon cubes OR 2 teaspoons instant beef bouillon
1 1/2 teaspoon salt
1/4 teaspoon thyme leaves OR marjoram leaves
6 peppercorns OR 1/4 teaspoon pepper
2 whole allspicd
1 bay leaf
2 cups cubed peeled potatoes
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1 (16 oz) can (2 cups) tomatoes, undrained, cut up
1 (12 oz) can corn, undrained

in a 5 quart dutch oven, combine beef bones and water. bring to a boil. reduce heat; cover and simmer 30 minutes. skim off any scum that rises to the surface. add bouillon cubes, salt, thyme or marjoram, peppercorns, allspice and bay leaf. simmer, covered, an additional 2 1/2-3 hours or until meat is tender. remove meat, peppercorns, allspice and bay leaf from broth. remove meat from bones. cut into bite-size pieces. skim fat from broth. return meat to broth. stir in remaining ingredients. bring to a boil. reduce heat; cover and simmer 30 minutes or until veggies are tender.

*3 cups tomato juice can be substituted for 3 cups of the water.

ITALIAN MACARONI & CHEESE

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2 quarts water
6 chicken bouillon cubes
8 ounces pasta (any type)
10 ounces smoked ham
3 eggs
2 cups half ‘n half
dash of salt and pepper
3/4 cup grated cheddar cheese
4 tablespoons parmesan cheese, grated

heat water and bouillon cubes (crumbled). when boiling, add pasta. cook according to package directions. drain. cut ham into small strips. place a layer of pasta over bottom of a lightly greased pan. sprinkle with some ham. then continue layering pasta and ham. in a bowl, whisk eggs, half ‘n half, salt and pepper. pour mixture over layers of pasta and ham. top with grated cheese. bake at 350° for 35 minutes or until set and lightly brown on top.

BUFFET POTATOES

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2 pounds potatoes (about 6 medium)
pepper
1 teaspoon salt
3 tablespoons snipped parsley
1 small onion, chopped (about 1/4 cup)
3/4 cup shredded cheddar cheese (about 3 oz)
3 tablespoons margarine
3/4 cup half ‘n half

cut potatoes into lengthwise strips, 1/4″-3/8″ wide. arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with a dash of pepper and 1/3 each of the salt, parsley, onion and cheese. dot with margarine and pour half ‘n half over potatoes. cover and cook in 325° oven 1 hour, 10 minutes, or in 350° oven 1 hour. uncover and cook until potatoes are tender, about 30 minutes longer.

POACHED FISH

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1 medium onion, sliced
3 slices lemon
3 sprigs parsley
1 bay leaf
1 teaspoon salt
2 peppercorns
1 pound fish fillets

pour water (1 1/2″) into a large skillet. add onion, lemon slices, parsley, bay leaf, salt & peppercorns. heat to boiling. arrange fish in single layer in skillet. cover tightly. simmer 4-6 minutes or until fish flakes easily with fork.

OREO-STUFFED CHOCOLATE CHIP COOKIES

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2 sticks softened butter
3/4 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 (10 oz) bag chocolate chips
1 package double-stuffed oreos

preheat oven to 350°

cream butter and sugars together until well combined. beat in eggs and vanilla.

in a separate bowl, mix flour, salt and baking soda. slowly add to wet ingredients along with the chocolate chips until just combined.

using a cookie scoop, take one scoop of cookie dough and place it on top of an oreo. take another scoop and place it on the bottom of the oreo. seal edges together by pressing and cupping in hand until oreo is enclosed with dough.

place on parchment paper or silpat lined cookie sheet and bake 9-13 minutes or until golden brown. let cool for 5 minutes before transferring to cooling rack.

CHEESE SAUCE

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2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 cup (4 oz) shredded sharp cheese
cayenne pepper

in a 1 quart bowl, place butter, flour and salt. microwave on HIGH for 2 minutes, stirring after 1 minute. gradually stir in milk. microwave on HIGH for 6-7 minutes, stirring every minutes until thick and bubbly. add shredded cheese and a dash of cayenne pepper to white sauce. stir to melt cheese.

APPLE CRUMB PIE

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6 large tart apples, peeled & sliced
9″ unbaked pie crust
1 cup sugar
1 teaspoon cinnamon
3/4 cups flour
1/3 cup butter

preheat oven to 425°. arrange apples in pie crust. mix 1/2 of the sugar with the cinnamon and sprinkle over apples. sift remaining 1/2 cup sugar with flour. cut in butter until crumbly. sprinkle over apples. bake for 10 minutes. reduce oven temperature to 325° and bake for 30-40 minutes more.

APPLE-MUSTARD GLAZED HAM

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1 cup apple jelly
1 tablespoon prepared mustard
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground nutmeg
1 fully cooked bone-in ham (5-7 pounds)
whole cloves
spiced apple rings, optional

in a small saucepan, combine jelly, mustard, lemon juice and nutmeg; bring to a boil, stirring constantly. remove from heat; set aside. score the surface of the ham, making diamond shapes 1/2″ deep; insert a clove in each diamond. place ham on a rack in a shallow roasting pan. bake at 325° for 20 minutes per pound or until a meat thermometer reads 140°. during the last 30 minutes of baking, brush with glaze twice. garnish with apple rings if desired.

8-10 servings

SLOW-COOKED PEPPER STEAK

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1 1/2-2 pounds beef round steak
2 tablespoons oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths OR 1 cup canned tomatoes with liquid, cut up
2 large green peppers, cut into strips
1/2 cup cold water
1 tablespoon corn starch

cut beef into 3″x1″ strips; brown in oil in a skillet. transfer to a slow cooker. combine the next 7 ingredients; pour over beef. cover and cook on LOW 5-6 hours or until meat is tender. add tomatoes and green peppers; cook on LOW 1 hour longer. combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on HIGH until thickened. serve over noodles or rice.

6-8 servings