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No Show 1-05-08 Top of page
Iron Chef show - No recipes 1-12-08 Top of page
CHINESE GARLIC CHICKEN (About.com) 1-19-08 Top of page
1 pound boneless, skinless chicken
breasts
4 garlic cloves, finely minced
2 green onions, finely chopped
on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes. While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.
Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.
SKILLET GOULASH (dianaskitchen.com) 1-19-08
1 pound lean ground beef
1/2 cup onion; chopped
16 ounces tomatoes (1 can)
1/2 cup chopped celery
1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon basil leaves
1/8 teaspoon marjoram leaves
1 1/2 cups fine noodles; uncooked
(about 3 ounces)
Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. Skillet ground beef recipe serves 4.
GOULASH SOUP (From Alice) 1-19-08
1 pound ground beef, browned
1 can tomato paste
1 can vegetable beef soup
macaroni, cooked and drained
1 quart diced tomatoes
Put together and heat through.
HOW TO SEASON A WAFFLE IRON: Soak two slices of bread in vegetable oil and cook on iron. 1-19-08
Baby Clothes Whitener: Mix 1/3 cup
powdered dishwashing compound, ½ cup powdered non chlorine
bleach and 1 gallon warm water
in a plastic container. Soak clothes with stains in the solution before
laundering. Baby clothes used in
this solution must be washed and rinsed thoroughly to prevent irritation
to the baby's sensitive skin. (aug72pg3)
1-19-08
Missed a suggestion for Goulash soup with 2 sticks butter, 1 cup flour and some v8 juice. 1-19-08
GOULASH SOUP (1-11-99 requested, didn't give) 1-19-08
1 lb. lean boneless beef
2 tbsps. olive oil or margarine
2 medium onions
1 clove garlic, peeled and chopped
2 tsps. Hungarian sweet paprika
Dash cayenne pepper
3 cups beef broth, or stock
2 cups water
½ tsp. caraway seeds
½ tsp. marjoram
salt and pepper to taste
16 oz. can tomatoes, broken up
2 medium potatoes, peeled and diced
2 medium carrots, peeled, and sliced
2 red or green sweet peppers, cleaned
and cut in chunks
2 tbsps. flour
2 tbsps. water
Sour cream
Wipe meat with a damp cloth and
cut into 1 inch cubes. Heat oil in a Dutch oven; brown on all sides.
Add onion and garlic, stir while
cooking for 4 minutes. Add, paprika, cayenne pepper, broth, water,
caraway seeds, marjoram and salt
and pepper, bring to a boil. Add tomatoes return to a boil on moderate
heat. Add potatoes. carrots, and
peppers; cook, covered for 45 minutes. Return to a boil; cover and cook
for 30 minutes. Combine flour and
water; stir well to form a smooth paste. Add paste slowly to soup,
stirring well. Cook over low heat
and stir until thickened. Serve in bowls, dollop sour cream in
each bowl.
MACHINE SHED POTATO SOUP (mar/apr99pg4) 1-19-08
2½ lbs. baby red potatoes,
quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream
Boil potatoes for 10 minutes; drain
and set aside. In a large, heavy pot sauté bacon, onion and celery
over
medium high heat until celery is
tender. Drain the bacon grease. Add milk, water, chicken base, salt and
pepper. Heat over medium high heat
until hot, but not boiling. In a large heavy saucepan melt margarine
and add flour; mix well and allow
to bubble; stirring for 1 minute. While stirring soup, stir in the flour
mixture slowly; continue stirring
until thick and creamy. Stir in parsley, potatoes and cream. Garnish with
some shredded colby cheese, bacon
bits, chopped green onion. Serve hot.
Tips, hints and helps: Can use denture cleaner tablets to clean doilies and other white materials. Soak with one tablet with water. If the stain is stubborn you can use enzymes or New Dawn as well. After final soaking, wash as normal. 1-19-08
Pilsbury Bake-off show - Guest: Bonny Boyd 1-26-08 Top of page
BLANCHING ALMONDS 1-26-08
Put almonds in bowl. Pour boiling water over to barely cover. Let almonds sit for about 1 minute, no longer. Drain and rinse under cold water and drain again. Pat dry and slip off skins.
ORANGE CREAM DESSERT SQUARES (Bonny Boyd) 1-26-08
1 roll (16.5 oz) Pillsbury®
Create 'n Bake® refrigerated sugar cookies
2 tablespoons grated orange peel
(from 2 large oranges)
2 packages (8 oz each) cream cheese,
softened
1/4 cup Domino® or C&H®
Granulated Sugar
1/2 cup SMUCKER'S® Sweet Orange
Marmalade
1 teaspoon orange-flavored liqueur
or 1/4 teaspoon orange extract
2 Eggland's Best eggs
3 tablespoons whipping (heavy)
cream
2 drops orange food color (or 2
drops yellow and 1 drop red food color)
1 1/2 teaspoons LAND O LAKES®
Butter
1/2 cup white vanilla baking chips
1. Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel.
2. In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust.
3. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.
4. In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm.
5. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares. High Altitude (3500-6500 ft): No change.
MACHINE SHED POTATO SOUP (mar/apr99pg4) 1-26-08
2½ lbs. baby red potatoes,
quartered
3 stalks celery, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
¾ cup flour
¼ cup chopped parsley
½ lbs. bacon, diced (raw)
1 jumbo yellow onion, diced
¼ cup chicken base
1 tsp. salt
1½ sticks margarine
1 cup whipping cream
Boil potatoes for 10 minutes; drain
and set aside. In a large, heavy pot sauté bacon, onion and celery
over
medium high heat until celery is
tender. Drain the bacon grease. Add milk, water, chicken base, salt and
pepper. Heat over medium high heat
until hot, but not boiling. In a large heavy saucepan melt margarine
and add flour; mix well and allow
to bubble; stirring for 1 minute. While stirring soup, stir in the flour
mixture slowly; continue stirring
until thick and creamy. Stir in parsley, potatoes and cream. Garnish with
some shredded colby cheese, bacon
bits, chopped green onion. Serve hot.
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