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Discussion about the Iron Chef competition 3-6-10 top of page
CHILI
2 1/2 pounds lean ground beef
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon white sugar
1 tablespoon chili powder
crushed red pepper flakes to taste
Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, sugar, and chili powder; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy.
CAKE-OFF and HOME SHOW 3-13-10 top of page
Will add the cake recipes when WMT puts them on their site.
Winner of the Cake off was Kathy Dietz
ASIAN TOFU SALAD 3-20-10 top of page
3 tbsps. canola oil
2 tbsps. rice vinegar
1 tbsp. honey
2 tsps. reduced-sodium soy sauce
1 tsp. toasted sesame oil
1 tsp. minced fresh ginger
1/2 tsp. salt
1 14-ounce package extra-firm,
water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
8 cups mixed salad greens
2 medium carrots, peeled, halved
lengthwise and sliced
1 large cucumber, chopped
Whisk canola oil, vinegar, honey,
soy sauce, sesame oil, ginger and salt in a bowl. Place tofu and 2 tablespoons
of the dressing in a large nonstick skillet. Cook over medium-high heat,
turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
Remove from heat, add 1 tablespoon of the dressing to the pan and stir
to coat.
Toss greens, carrots and cucumber
with the remaining dressing. Serve immediately, topped with the warm tofu.
OLD FASHIONED BREAD PUDDING 3-20-10
2 eggs, beaten
2 1/2 cups sugar
2 tsp. vanilla (goes in sauce)
2 cups milk
4 cups homemade biscuits, crumbled
1 stick butter (goes in sauce)
Brown or white sugar to sprinkle
on top
SAUCE:
1 c. sugar
1 c. water
2 tbsp. cornstarch
Combine all ingredients except butter in a large bowl; mix. Pour into baking dish. Cut butter in thin slices over top. Sprinkle with a little sugar. Bake for 35 minutes at 350°. Serve hot right from the oven or with sauce. Combine sugar, cornstarch and water in saucepan; cook until thick. Remove from heat. Add vanilla and butter. Spoon over to serve.
HEALTH BREAD (Noel's grandmother 1-24-09, requested, didn't give) 3-20-10
1 cup oatmeal
1 cup whole wheat flour
1 cup all bran
1 tsp. salt
3/4 cup sugar
1 egg
1 tsp. soda in 1 cup of sour or
butter milk
1 cup raisins, plumped (put in
water to plump them)
Mix all ingredients until just blended.
Put in loaf pan and bake for 1 hour at 350°. When removed from oven,
slice and put a thin layer of butter and a slice of cheddar
cheese and wrap in waxed paper.
RASPBERRY JAM WITH HONEY 3-20-10
5 pounds raspberries
juice of 2 lemons
5 cups honey
Cook raspberries with lemon juice until tender and quite mushy. Add honey. Blend until well blended. Boil hard for 20 minutes, stirring constantly. Cool slightly. Pour into sterilized jars.Put 1/4 inch paraffin wax on top.
CHOCOLATE RASPBERRY JAM 3-20-10
1 cup sifted unsweetened cocoa powder
1 pkg. regular powdered fruit pectin
4 1/2 cups crushed red raspberries
8 tbsps. lemon juice, bottled not
fresh
6 3/4 cups sugar (or 3 cups honey
and 3 3/4 cups sugar)
2-3 tbsps. ground pasilla chili
powder
Sterilize jars. In medium bowl combine cocoa powder and pectin, stir until blended and set aside. In a large saucepan, over low heat combine raspberries and lemon juice. Whisk in pectin and cocoa mixture until pectin is dissolved. Raise to medium high heat and bring to boil. Add sugar all at once, stir and return to full rolling boil for 1 minute, stirring constantly. remove from heat and skim off foam. Add chili powder. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove bubbles from jar with knife and add more jam if needed. Wipe rims and cap. Process for 15 minutes.
ROASTED VEGETABLE MEDLEY 3-20-10
2 tablespoons olive oil, divided
1 large yam, peeled and cut into
1 inch pieces
1 large parsnip, peeled and cut
into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed
and cut into 1 inch pieces
1/2 cup roasted red peppers, cut
into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Preheat oven to 425°F (220°C). Grease 2 baking sheets with 1 tablespoon olive oil. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
BREAD PUDDING (4-19-08) 3-20-10
10 slices bread
4 eggs
1 cup sugar
5 cups milk
pinch salt
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 cup raisins, optional
Spray or butter a 9x13" pan. Cut or tear bread and put in pan. Mix remaining ingredients. Pour over bread and add raisins if desired. Bake at 325° for 40-60 minutes or until knife inserted in center comes out clean.
LEMON SAUCE FOR BREAD PUDDING (4-19-08) 3-20-10
1/2 cup sugar
1 tbsp. corn starch
1 cup boiling water
1 pinch salt
2 tbsps. butter
2 tbsps. lemon juice
Mix sugar and corn starch together and add boiling water and salt. Boil until thick and clear. Beat in butter and lemon juice.
PARSNIPS WITH PORK 3-20-10
Fix a pork roast and add parsnips in with it when you cook it.
CANNED CASSEROLE (MACARONI AND CHEESE) 3-27-10 top of page
1 can creamed corn
1 can whole corn, drained
1 can macaroni
1 can cubed velveeta cheese
1 can milk
1 stick margarine or butter
Mix together ingredients. Bake uncovered
for 1 hour at 350°. Stir before serving. Can be done in the microwave
or crockpot. Can also add 1 pound hamburger.
RHUBARB CONSERVE (may/jun75pg3, requested, didn't give) 3-27-10
4 cups diced rhubarb
1 cup canned sour cherries, pitted
and drained
1 cup diced pineapple, drained
¼ cup lemon juice
¼ cup orange juice
4 cups sugar
In heavy saucepan, cook over low heat, stirring frequently, until thickened (about 1¼ hours). Pour into jars and seal.
Rhubarb Conserve (Rest of the Best of the Openline pg 61, requested, didn't give) 3-27-10
Cook 2 heaping cups finely chopped rhubarb, 2 large oranges (peeled with sections cut in small pieces), grated rind of 1 orange, ½ cup pineapple, and 2 cups sugar over low heat until as thick as desired. (Caroline Berends, Monticello, Iowa)
RHUBARB CONSERVE 3-27-10
2 pounds rhubarb
1/4 cup water
5 cups sugar
2 oranges, seeded and finely chopped
1 lemon, seeded and finely chopped
1 cup raisins
1 1/4 tsps. mace
2 pouches liquid pectin
1/2 cup walnuts
Prepare rhubarb and dice. Combine rhubarb and water in large saucepan. Simmer 2 minutes. Add sugar, oranges, lemons, raisins, and mace. Stirring until sugar dissolves. Bring to rolling boil over medium high heat. Stir in liquid pectin. Return to boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in walnuts. Ladle hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling water canner. Yields 7 half-pints.
RHUBARB CONSERVE 3-27-10
5 pounds rhubarb
8 cups sugar
3 cups vinegar
2 oranges
1/2 tsp. cloves
1 tsp. cinnamon
2 cups seedless raisins
2 cups walnuts
Wash rhubarb and cut in pieces. Cover with boiling water. Allow to stand 3 minutes, and drain. Add sugar, vinegar, grated rind of the oranges, juice of oranges, raisins cut in pieces, cloves and cinnamon. Cook slowly until thick. Add nuts and pour into sterilized jars and seal while hot.
RED CABBAGE SALAD (Rolhes Kraut marapr76pg4 requested, didn't give) 3-27-10
1 small head red cabbage, shredded
1 cup thinly sliced apple
½ cup water
2 Tbsp. vinegar
2 Tbsp. butter
1 tsp. salt
½ cup grape or currant jelly
Combine all ingredients. Boil, covered, for one hour. Cool and serve.
AMANA RED CABBAGE SLAW (jun63pg3, requested, didn't give) 3-27-10
3 cups water
1 tablespoon salt
1 cup sugar
1 cup vinegar
Bring to a boil. Let cool. Pour over shredded cabbage. Serve cold.
RED CABBAGE SALAD 3-27-10
1/2 head red cabbage
1/2 cup vegetable oil
1/2 cup + 2 tbsps. red wine vinegar
3 tbsps. sugar
2 tsps. salt
1 tsp. lawry's seasoned salt
1/4 tsp. black pepper
3/4 tsp. onion powder
Shred half of the cabbage finely and the other half coarsely. Place in a large bowl. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder. Toss the dressing with the cabbage. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days. This red cabbage salad and a green salad with a creamy blue cheese buttermilk dressing are served together as a duo along with garlic cheese bread.
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