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Past Recipes From Ann's Corner
CRAB STUFFED MUSHROOMS
15 large mushrooms, stems removed and reserved 2 T. butter, divided 1/3 cup onion, chopped 3/4 t. seafood seasoning (I used Old Bay) 1/4 t. salt 1/4 t. pepper 6 oz can crabmeat, drained 1 egg, beaten 1/2 slice firm white bread, crumbled 1/4 cup grated Parmesan cheese, divided Chop mushroom stems. Butter a 9 x 13" baking pan using one tablespoon butter, Place mushroom caps in prepared pan. Melt remaining butter in a large skillet over medium heat. Add chopped stems, onion, seafood seasoning, salt & pepper; cook, stirring often, 5 minutes or until tender. Combine crabmeat, egg and bread crumbs in a large bowl, stirring well. Add mushroom mixture and 2 T. cheese, stirring well. Spoon filling evenly into mushroom caps; sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes or until golden. (I added a teaspoon of minced garlic to the above ingredients)
PINEAPPLE PIE
1/2 cup sugar (see note below) 3 Tblsp cornstarch 1/4 tsp salt 1 (20 oz) can crushed pineapple, undrained 1/2 cup canned pineapple juice 2 Tblsp butter or margarine 2 Tblsp lemon juice Pastry for 9" double crust pie
Blend together sugar, cornstarch and salt. Stir in undrained crushed pineapple and pineapple juice. Cook, stirring, over moderate heat until mixture boils and thickens. Stir in butter. Remove from heat; add lemon juice. Cool about 5 minutes. Pour into pastry lined 9" pie pan. Cover with top crust. Bake, below oven center, @ 425° for 30 to 35 minutes. Cool before serving.
Note: Before I put the top crust on I sprinkle a little more sugar on top of the pineapple filling, probably close to 1/4 cup. Since Jim watches his sugar intake, I use half Splenda and half regular granulated sugar in the entire recipe.
MEXICAN LASAGNA 2 Tblsp vegetable oil 1 medium onion, chopped 4 cups cooked shredded chicken or ground beef 1 - 15 oz can tomato sauce 1 - 14.5 oz can diced tomatoes 1 - 1.25 oz Taco seasoning 1/2 tsp garlic powder 1 dozen corn tortillas 3 cups grated Monterey Jack Cheese 2 - 2.2 oz cans sliced pitted black olives
In a large skillet, heat oil and sauté onion. Add meat, tomato sauce and tomatoes. Mix in the Taco seasoning and garlic powder - blending well. Bring to a boil, reduce heat and simmer uncovered 15 minutes.
Place 4 torts in a greased baking dish (I have to cut some of the torts to make them cover the entire bottom of the dish).
Spreading evenly - place layer of meat on torts, then layer 1/3 of the cheese and 1/3 of the olives. Repeat layers until ingredients are gone ending with olives.
Bake in a 350 degree oven for 30-40 minutes or until cheese bubbles. Serve with sour cream and salsa.
GOOD PEACH PIE
Crust: 1-1/2 cups flour 2 T. sugar 1/2 tsp salt 1/2 cup salad oil 2 T. milk Stir together flour, sugar and salt; add oil and milk - mix altogether. Pat into and around edges of pie pan to form shell. Bake @ 350 degrees until light brown.
Filling: 1 cup sugar (I use Splenda since Jim is watching his sugar intake) 4 T. cornstarch 1-1/2 T. white syrup 1 cup water
Cook the above four ingredients just until thick. Add one 3 oz pkg of Peach Jell-o (I use sugar free). Stir until dissolved. Pour just enough syrup into pie shell to cover the bottom. Arrange 2 cups sliced peaches into the shell. Pour remaining syrup over top of fruit. Chill. Top with Cool Whip. Notes: You can substitute any other fruit with corresponding jello flavor. I have used strawberries with strawberry jell-o. I have used peaches and nectarines with peach jell-o. Today I made one with peaches, nectarines and blueberries. I can't find sugar-free peach jell-o in the 3 oz size so have to use 2 T. from the large size package. Also, when pinched for time I've used store bought graham crusts. TORSK (POOR MAN'S LOBSTER)
Torsk is not the name of a fish, but the way it is prepared. It comes from cod...caught in the icy waters of the North Sea. Fixed properly, it has the flavor of lobster tail! This gave torsk its second name, "Poor Man's Lobster".
2# torsk (cod fillets) 1 bay leaf 1 slice lemon 1 or 2 teaspoons salt 1/2 cup dry white wine (optional) - I use Holland House White Cooking Wine but using wine at all is optional
Put enough water into a pan or skillet to cover the fish. Add remaining ingredients; bring to a boil. Reduce heat and simmer until fish flakes with a fork......8 to 12 minutes depending upon thickness of fillets. Serve with melted butter. Garnish with sprigs of parsley and lemon wedges...and call it lobster - I do! GRILLED STUFFED PEPPERS 2 pints miniature sweet peppers (I used yellow, orange, and red) 12 to 14 hickory-smoked bacon slices 1 (8 oz) container garlic-and-herb spreadable cheese 8 (5 x 3 inch) disposable aluminum loaf pans
1. Preheat grill to 350° - 400° (medium-high). Cut 1/2 inch from stem end of each pepper. Remove and discard seeds and membranes. 2. Cut bacon slices in half crosswise. Microwave, in 2 batches, at HIGH 90 seconds or until bacon is partially cooked. 3. Spoon cheese into a 1 qt. zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe cheese into cavity of each pepper, filling almost full. 4. Place 1 bacon half over cut side of each pepper, securing with a wooden pick. 5. Carefully cut 3 (1 inch) holes in bottom of each loaf pan. Turn pans upside down; place peppers, cut sides up, in holes in pans. 6. Grill peppers, in pans, covered with grill lid, six to eight minutes or until bottoms of peppers are charred and bacon is crisp. This yields about 24 appetizers - to make ahead, you can prepare recipe through step 4, cover & chill peppers 4 hours. Then proceed as directed. (the next time I make these I'm going to insert a slice of jalapeño in with the cheese in a few of the peppers)
LEMON PUDDING DESSERT 1 cup cold butter or margarine 2 Cups all purpose flour 1 (8 oz) pkg cream cheese softened 1 cup confectioners sugar 1 (8 oz) carton Cool Whip, thawed & divided 3 cups cold milk 2 (3.4 oz) pkgs instant lemon pudding mix In a bowl, cut butter into the flour until crumbly. Press into ungreased 13 x 9 x 2" baking pan. Bake @ 350 degrees for 18-22 min or till set (lightly browned). Cool on wire rack. In mixing bowl, beat cream cheese & sugar until smooth. Fold in 1 cup Cool Whip. Spread over crust. In a mixing bowl, beat milk & pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with remaining topping. Refrigerate at least one hour. Serves 12 - 16. This is GOOD! Any kind of pudding would probably be good. I've used butterscotch pudding also and nobody turned up their nose.
HEARTY CHICKEN BROCCOLI CHEESE SOUP 2 10 oz frozen cut broccoli w/cheese flavored sauce in a pouch 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup margarine or butter 3 Tablespoons flour 1 Tablespoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 3 cups milk 2 teaspoons lemon juice 1-1/2 cups diced cooked chicken
Place unopened broccoli pouches in warm water to partially thaw while preparing remaining ingredients. (Cut slit in center of pouch to thaw in microwave on DEFROST for 7 minutes.) In large saucepan, sauté onion and celery in margarine until crisp-tender. Stir in flour, mustard, salt & pepper; cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Stir in lemon juice. Add chicken and broccoli, simmer until thoroughly heated, stirring occasionally. Makes four 1-1/2 cup servings. TURKEY WITH MUSHROOM SAUCE: 1 boneless turkey breast (3#) halved (of course I had the whole wild bird and it had been skinned) 1 stick butter, melted 2 Tablespoons poultry seasoning 2 Tablespoons dried parsley flakes 1/2 teaspoon salt 1/8 teaspoon pepper 1 jar (4-1/2 oz) sliced mushrooms, drained 32 oz chicken broth 2 Tablespoons cornstarch 1/4 cup cold water
Place the turkey in a slow cooker. Brush with butter. Sprinkle with poultry seasoning, parsley flakes, salt & pepper. Top with mushrooms. Pour broth over all. Cover & cook on low until tender. (The recipe said 7 - 8 hours but I cooked it probably 10 hours - these birds are TOUGH!) Remove turkey and let cool. Take meat from the bones, discarding carcass. Skim some of the fat (butter) from cooking juices. In a saucepan combine cornstarch and water until smooth. Gradually add the cooking juices. Bring to a boil; cook & stir for 2 minutes or until thickened. Serve with the turkey. Yield 12 servings and 2-1/2 cups sauce. I doubled the cornstarch and water so I had more sauce. The sauce could be served on the side but I just poured it over the meat since it was in pieces from deboning. I thought this was good - there was no wild taste and by doing it in the crockpot it was TENDER! PIE CRUST: 1 (3#) can Buttery Flavor Crisco Mix all together in a very large container with
hands. Form into balls the size for one pie crust. Place in Ziploc plastic bags
and freeze. Take out one or two as you need - they will thaw in a short time at
room temperature and then roll out for the pie. COPPER PENNIES: 2 (16 oz) cans sliced carrots, drained* 1 medium onion, diced 1 green pepper, diced 1 (10 oz) can tomato soup 1 cup sugar 3/4 cup white vinegar 1/2 cup vegetable oil 1 teaspoon prepared mustard 1 teaspoon Worcestershire Sauce Salt & Pepper to taste
Mix well and let stand overnight *I made this just like the recipe printed above and we ate a helping. It makes so much liquid that I decided to add another can of carrots and that was good - I really think I could have added the 4th can if I wanted a super big bowl. this stays good for a couple of weeks.
VEGETABLE CHEDDAR CHOWDER: 3 cups water 3 chicken flavored bouillon cubes 4 medium potatoes, peeled and diced 1 medium onion, sliced 1 cup thinly sliced carrots 1/2 cup diced green pepper 1/3 cup butter or margarine 1/3 cup all purpose flour 3-1/2 cups milk 4 cups (1#) shredded sharp Cheddar cheese 1 jar (2 oz) diced pimento, drained 1/4 tsp hot sauce (optional)
Combine water & bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted.
Stir cheese sauce, pimento, and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Yield 10 cups.
Note #1: I usually add a little more cheese and I use more hot sauce.
Note #2: Hatfield Hillbillies - I have not tested this recipe with a sock - let me know if you do.
TENDER HOMEMADE NOODLES: 1 cup flour 1 egg 1/2 tsp salt 1/4 tsp butter 1/4 tsp baking powder 2 tablespoons milk, (half & half or whipping cream if I have any) Put the flour in a bowl. Shape a well in the center of the flour and drop in the remaining ingredients. Mix with a fork until the mixture forms a stiff dough. Roll out on floured board until very thin. With a noodle cutter, cut into strips. Place on a floured baking sheet and let dry for a couple of hours. To cook, drop noodles into boiling broth (chicken or beef). Cook 10 minutes or until tender.
RICK'S HEARTY HAMBURGER SOUP: 1 pound ground beef 4 cups water 1 can diced tomatoes (14.5 oz Del Monte Garlic & Onion) 3 medium carrots - sliced 2 medium potatoes - peeled & cubed 1 medium onion - chopped 1/2 cup chopped celery 4 beef bouillon cubes 1-1/2 tsp salt 1/4 tsp pepper 1/4 tsp dried oregano 1 cup cut fresh or frozen green beans In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover & simmer for 15 min or until potatoes and carrots are tender. Add beans. Cover & simmer 15 min longer or until beans are tender. Makes 2 quarts.
HILLBILLY JIM'S VENISON STEAK MARINADE: 1/3 cup soy sauce (reduced sodium ok) 1/4 cup lemon juice 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon dried rosemary - crushed 2 teaspoons liquid smoke 1/2 teaspoon seasoned pepper 1/2 teaspoon lemon pepper 1 teaspoon prepared horseradish 1/2 teaspoon onion powder 1 can lemon lime soda or enough to cover meat (beer can be substituted for soda, or use half beer, half soda) Combine all ingredients in mixing bowl and stir. Pour marinade into large zip lock bag and add venison (I use back strap steaks cut about 1-1/4 inch thick) Zip bag and refrigerate for 24 to 48 hours, squeeze bag occasionally to ensure coverage. (This will cover 2 to 3 pounds of meat - just add soda or beer for more liquid) Remove meat, wrap with bacon strips if desired, and grill over high to medium heat until medium or medium rare, basting each side with olive oil. |