Cheesy Garlic Bread
Recipe from Susan Scherer
Creamed
Onions
Serves 6
1 pound
small yellow onions (larger than pearl onions)
2 cups
chicken stock
1 tablespoon
butter
6
tablespoons all purpose flour
1 cup half
and half
¼ cup dry
sherry
Salt and
freshy ground white pepper to taste
1/8 teaspoon
ground nutmeg
2
tablespoons chopped fresh parsley
Trim the
ends of onions and peel. Place the onions in a saucepan and add the chicken
stock. Bring to a boil, cover, and simmer 10 minutes, or until just tender.
Strain, reserving the stock, and set the onions aside. Return the stock to the
pan and bring to a simmer.
In a small
frying pan, melt the butter and add the flour. Cook together to make a roux. Do
not brown. Add the roux to the hot stock and whisk until smooth and thickened.
Stir in the
half and half and sherry and simmer 2 minutes more. Add salt and white pepper
to taste, the nutmeg and parsley. Combine the cream sauce with the onion and
place in a small round ovenproof casserole. Bake in a preheated 375 degrees for
35 to 45 minutes until hot and bubble. Brown the top under the broiler, if you
wish.
There is a basic unflavored simple syrup, used when making lemonade from fresh lemons, limes and other such items.
There are two ingredients in simple syrup:
1 cup sugar
1 cup water
Combine the sugar and water in a pot. Bring to a boil, stirring, until the sugar has dissolved. Remove from the heat and allow to cool.
Store in a clean jar in the refrigerator for up to a month.
Note: some recipes call for two cups of sugar to one cup of water. It makes a thicker syrup.
Yoos Pickle Recipe
On the bottom of quart jars:
1 large and 1 small head of dill
1 clove of garlic
2 teaspoons mustard seed
2 slices onion.
Pack 1/2 full with cucumbers
Add 1 more large dill and fill the jar to the top with pickles. Do not crowd them.
Brine
3 cups vinegar
3 cups water
6 tablespoons salt (1/4 cup and 2 tablespoons)
Fill jars to within ½ inch of the top with boiling liquid.
Wipe the jar top with a cloth. Put caps on the jar, screwing bands tight.
Process 5 minutes (+ 8 minutes for high altitude, such as Colorado).
Easiest Bread Recipe Ever
1.5 c warm water 1 tablespoon yeastSource of recipe is unknown. I would like to give credit where it is due. Someone sent me an image of this recipe.
Red Beans and Rice
This is the way red beans and rice were cooked in the old
days—loaded with meat and steeped in a rich, natural gravy. You must include a
large ham bone, whose marrow gives the beans that creamy texture and
distinctive smoky flavor. Many supermarkets now carry only preboned hams, and
you may have difficulty finding ham bones. Ask your local butcher for a bone.
Ham bones freeze well.
If you have any red beans left over, they freeze beautifully.
Just add a little water and perhaps a pinch of salt when you reheat them.
Baked ham is preferred over country or smoked ham in this
and all other New Orleans bean dishes. Smoked ham is too salty and will
unbalance the seasonings. Pickled pork is pork shoulder marinated in brine for
over a week. New Orleans markets regularly carry it, but elsewhere you probably
will not find it. A good substitute for pickled pork is salt pork; with salt
pork eliminate all other salt in the recipe.
Recipe feeds 8 or more.
Ingredients:
2 pounds dried red (kidney) beans, soaked overnight in cold
water to cover.
2 cups chopped onion
½ cup thinly sliced green scallion tops
½ cup chopped green pepper
1 1/3 Tablespoon finely minced garlic
2 Tablespoons finely minced fresh parsley
1 pound seasoned (baked) ham, cut into 1 inch cubes
1 pound pickled pork cut into large chunks*
1 large ham bone with some meat on it, sawed into 4 to 5 inch
lengths
1 Tablespoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon crushed red pepper pods
2 whole bay leaves, broken into quarters
½ teaspoon dried thyme
1/8 teaspoon dried basil
2 quarts cold water or chicken broth, approximately
Boiled Rice
Drain the soaked beans in a colander and put them, along with
all the other ingredients into a heavy 8 to 10 quart pot or kettle, adding just
enough of the cold water or broth to cover. Bring to a oil over high heat, then
lower the heat and simmer on low heat for 2 1/3 to 3 hours, or until the beans
are tender and a thick natural gravy has formed. Add about 1 cup of water
toward the end of cooking if the mixture appears too dry. During cooking, stir
frequently and scrape down the sides and across the bottom of the pot with a
wooden spoon or spatula to prevent scorching. (If you use a heavy pot and very
low heat—just high enough to keep the barest simmer going—you should have no
problem with beans sticking to the pot during cooking.) Stir the entire mixture
thoroughly just once about every half hour.
When the beans are cooked, turn off the heat. To serve, ladle
about 1 ½ cups of beans, with meat and gravy, over a portion (about 2/3 cup) of
boiled rice.
Notes
· **Substitute ham hocks for pickled pork, as desired. I was unable to find pickled pork and used ham hocks instead. I didn't use a ham bone. I wish I had had one, but I didn't.
This recipe was so delicious! I will want to make it again and again!
Recipe: Cranberry Christmas Cake
Turkey
Mashed potatoes
Gravy
Bread Stuffing
Cornbread stuffing
Corn
Green vegetable (asparagus, brussel sprouts, green beans)
For about four people:
