Could we start recipe thread for Pat Bistrop?

I made these again and this time

added about 1/4 cup parmesan (from the green can) to the batter. Subbed half and half for the milk and dipped them in melted butter and parm (again from the green can) and everyone loved them. I sold them at the antique store and everyone raved. I only get 11 muffins out of this recipe. I have used papers and not used papers and they turned out fine both ways. They didn't stick at all. I am going to try them with ham, bacon, and pepperoni. A little jalapeno might be nice in them too.

 
1966: Maida Heatter’s Preheated Oven Popovers By AMANDA HESSER

1966: Maida Heatter’s Preheated Oven Popovers
By AMANDA HESSER

This recipe ran in The Times with an article by Craig Claiborne.

Unsalted butter, for greasing the molds
6 large eggs
2 cups milk -- I used 1 3/4 cups 2% and 1/4 cup cream
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt.
1. Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter. Arrange the cups (or muffin or popover pan) on a baking sheet.
2. Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Do not overbeat. If the mixture is not smooth, strain it.
3. Pour the mixture into a pitcher and then pour into the custard cups. Fill the cups almost to the top.
4. Bake for 50 minutes. Do not open the oven door during baking.
5. After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the oven for 5 to 10 minutes. Immediately remove the popovers from the cups. Makes 10 popovers.

 
Mango Mascarpone Mousse Cake

Pat's Notes:
It was amazingly good! I used the ataulfo mangoes and had to add more sugar to the mousse and the topping as they were really tart! What is wonderful about this cake (that I didn't know when I was experimenting on my guests) was that it would hold for a couple of days, and as I finished it off this morning (luncheon was Friday) it was just as spectacular as the day I served it! Good to know that you can prepare dessert days ahead and have it done -- if you can hide it from family members prone to pilferage!

Next time I make this (and I WILL make it again!), I think I will line the springform pan with parchment for easier removal. I built the cake right on the serving plate, leaving out the bottom of the springform pan.

http://novice-baker.blogspot.com/2008/05/looking-at-bright-side-mango-mascarpone.html

 
Shrimps a la Jacques was the main dish. My Mom's favorite!

Shrimps A La Jacques

The recipe came from a cookbook written in the 50's by the Officer's Wives' Club at Maxwell Air Force Base in Alabama. Unfortunately, I have lost the name of the contributor.

2 pounds shelled and deveined shrimp
5 egg yolks
2 cups thick white sauce
a glass of good Reisling or other good white wine
garlic butter
1 pound grated gouda cheese (not smoked)

Make the white sauce -- I use 3 tablespoons unsalted butter and 3 tablespoons flour and 2 cups of whole milk. Salt (the wine may be salty, so don't salt too much) and white pepper to taste.

Add the egg yolks one at a time to hot sauce, whisking well. When all yolks are combined, whisk in enough wine to your taste -- I use a couple of ounces. You can now cover the sauce with saran wrap and set aside while preparing the shrimp.

For nice, large shrimp (15 to the pound) I use 5 shrimp for each shell. Boil them in lots of salted water flavored with a bag of Old Bay seasoning. Don't overcook, just 2 to 3 minutes until the shrimps are opaque. Arrange the shrimps on large individual baking shells or ramekins.

Spoon the sauce over the shrimp on the shells. Top with the gouda cheese. Sprinkle with paprika and add a dollop of garlic butter.

Refrigerate the filled shells until just before serving.

Place under the broiler until the cheese is golden brown and the shrimps are hot and bubbly. I turn off the broiler and leave the shells in the oven until ready for the table.

I served these with saffron rice and steamed asparagus with lemon scented olive oil.

There were two shells left over until the next day -- I wrapped the shells in foil and re-heated in the oven and they were delicious! Don't know if I would assemble these the day before serving -- any comments from y'all experts, safety-wise?

https://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=115360

 
Gooey, chewy graham cracker bars

Gooey, chewy graham cracker bars
from LA Times

Total time: 45 minutes, plus cooling time
Servings: 24 bars

Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together."
Crust
3 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) butter, at room temperature

1/4 cup sugar

2 tablespoons flour

1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.
Topping and assembly
2 1/2 cups brown sugar

4 extra-large eggs

2/3 cup graham cracker crumbs

1 tablespoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 cup pecans, chopped

1 prepared crust

Powdered sugar, if desired

1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.

2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.

3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

NOTE: I forgot the flour in the crust (learn to read the recipe first!) and it didn't seem to hurt anything!

http://www.thekitchn.com/thekitchn/roundup-nationwide-papers/gooey-chewy-graham-cracker-bars-083127

 
e in sf's fried chicken dinner recipes

e in sf's fried chicken dinner

from Gail's, posted on 7/4/98

"THIS IS NOT DIET FOOD!!!!!

what I made for dinner last night...the legendary (or at least among my friends) fried chicken dinner....Be aware that this is kind of a two day process since most of us don't have chicken soaking in the fridge! I usually dry marinate the chicken the night before, then add the milk mixture in the morning and cook it that evening.

This makes a ton, you can always reduce to
your needs. Although this stuff is great
cold!


12 chicken boneless, skinless chicken breasts
2 teaspoons rubbed sage
2 teaspoons thyme
2 cans (14 oz) evaporated milk
2 eggs
2 to 3 cups flour
1/3 cup Lawry's seasoned salt (orange label)
lots o' freshly ground pepper

1 large can of Crisco shortening

pan drippings
3 tablespoons flour
3 cups milk
salt and pepper


Trim the breasts of all ookies. Combine sage
and thyme and rub sparringly into chicken.
Place the pieces in a large zip loc.
Refrigerate overnight. The next morning,
whisk the eggs and milk together and add them
to the zip loc bag. Seal the bag well and
toss the chicken around. Let marinate at
least 6 hours.

In a large, shallow pan (I use a 12" cake
pan) combine the flour, seasoned salt and
pepper.

Melt the Crisco (setting aside one cup for
the biscuits) in a large, deep pan --
preferrably a cast iron one. Here's where it
gets tricky. I have no clue how hot the oil
is degree wise, I just know that it looks
wavy but is not smoking at all and when I
sprinkle a little flour in, it bubbles
quickly and browns the flour in an instant.
Using one hand, remove as many pieces of
chicken as will fit in the pan and place them
on top of the flour. Dredge each piece well
and drop carefully into the oil. Do not
precoat the chicken with flour until you're
almost ready to drop it into the oil -- or
you'll get a soggy crust. Fry the chicken,
turning once. Again, a tricky thing here --
I just know instinctively when it is done --
it's nice and brown and is almost buoyant in
the oil. I would say ten minutes each side
would be a safe guesstimate. Place chicken
on a rack set over a baking sheet -- putting
fried food on a paper towel or paper bag to
drain only steams the crust and makes it
soggy. Dredge the next batch and make sure
the oil has come back up to temperature.
Continue until all the chicken is cooked.

Carefully pour off all the grease taking the
time to be careful to keep all the brown bits
and about 3 tablespoons of the grease in the
bottom of the pan. Sprinkle the flour over
the pan drippings and cook the roux until it
is thickened, about ten minutes. Gradually
add the milk, whisking constantly to avoid
lumps. Salt and Pepper to taste.


Buttermilk Biscuits

1 cup Crisco
2 cups flour (plus 1/2 cup for kneading the
dough)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup buttermilk

Preheat the oven to 400F.

Sift the flour, baking powder, salt and sugar
together into a large bowl. Cut the crisco
into the flour until little pea sized beads
of flour and shortening have formed. Add
buttermilk and stir until a sticky dough has
formed. Place remaining 1/2 cup of flour on
work surface and knead the dough for about 7
or 8 turns -- don't over work the dough but
make sure it is well combined. Use a bisuit
cutter to make about 12 biscuits. Place on a
baking sheet about 2 inches apart. Bake
until golden - about 15 to 20 minutes.

Mashed Potatoes

This isn't really a recipe . . . I use a mix
of russets and Yukon Gold potatoes about 11
potatoes. I cook them in chicken stock
(Swanson's is actually fine in this case)
until they are good and tender. I drain them
and place about 1/2 cup milk and 2 sticks of
butter in the bottom of the pan until melted
and then add the taters and mash them with
plenty of salt and freshly ground pepper."

 
KISS Potato Salad

Date: Tue, 17 Mar 1998 16:57:14 GMT
From: Randi/OR (randi@198.107.210.125 ())

REC: KISS Potato Salad aka Long Island Deli Potato Salad
Long Island deli recipe - one of the best I've ever had..

My Dad begged for this recipe when the deli
owner was retiring. An example of just how noble
begging can be smileys/smile.gif It's a basic "German hot potato
salad, cooled and mayo added. very simple and
very easy and It always gets raves.


2 lbs potatoes boiled in their skin and
cooled.

Brine:
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion chopped
salt & pepper to taste

combine brine ingredients and boil for 5 min.
slice potatoes thin and pour hot brine over them.
Let them marinate for 24 hours. Drain in a collander
but do not drain dry. Do this over a pot so if they are
too dry you have extra marinade to add back into the salad.
Add Helman's mayo, enough to make it as creamy as you like.
The trick here is to use only Helman's, also
sold
under the "best foods" label in other parts
of the
country.

KISS = keep it simple stupid! something I wish
I did more often smileys/wink.gif
Alert us of bad posts.
Responses
1. VERY STUPID QUESTION.... (Gab (NY))
1. Hi Gab, boil til a sharp knife slides in easily to the center. try not to
"poke" too many, they get soggy. (NT) (Randi/Or)
1. Thanks! I'll try it! (Gab (NY))

 
Greta's Cabbage Rolls

REC. THE BEST cabbage rolls!

15803 from Lynn at Gail's
Greta's Cabbage Rolls

Recipe By: Edith Adam's Kitchen, The
Vancouver Sun Food Section

1 large cabbage
1 lb. lean ground beef
3 tablespoons rice
2 tablespoons onion grated
1 tablespoon lemon juice
1 1/2 teaspoons salt divided
1/4 teaspoon pepper
1/2 teaspoon paprika divided
1 large onion minced
2 tablespoons canola oil
1/2 cup hot water
1 15 oz can tomato sauce
1/3 cup brown sugar
1/4 cup lemon juice fresh or canned

Wash cabbage, cut out core end; boil in large
pot, separating leaves as you can, wearing
oven mitts.
Combine meat, rice, sugar, grated onion,
lemon juice, 1 tsp. salt, pepper and 1/4 tsp.
paprika. Drain cabbage leaves. Put spoonful
of cabbage mixture on each leaf; roll up;
tuck in ends, using toothpicks if necessary.
Sauté minced onion with remaining 1/2 tsp.
salt, 1/4 tsp. paprika and dash of pepper in
hot oil in skillet or dutch oven about 10
minutes.
Add hot water and transfer onion mixture to
casserold or leave in dutch oven. Arrange
cabbage rolls on top of onions. Mix tomato
sauce with sugar and 1/4 cup lemon juice.
Pour over cabbage rolls; cover.
Bake at 325°F. 2 to 3 hours. Taste and add
more sugar and lemon juice if necessary. If
cooked on top of stove, cook over low heat
–––––
Notes: These are better prepared a day in
advance and re-heated.


Per serving: 363 Calories; 19g Fat (46%
calories from fat); 14g Protein; 36g
Carbohydrate; 43mg Cholesterol; 1404mg Sodium
###

 
Lake Country Pear And Walnut Cake

Lake Country Pear And Walnut Cake

Recipe By : Bon Appetit
Serving Size : 12
Categories : Breakfast/Brunch, Cakes,
Desserts, Tried & True

Amount Measure Ingredient -- Preparation Method

2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Walnuts -- chopped

Preheat oven to 350�F . Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using elecric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients. Stir in pears and walnuts. Pour batter into prepared pan. Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.

Cut cake in pieces and serve.

- - - - - - - - - - - - - - - - - -

Serving Ideas : For dessert, top with ice cream.

NOTES : Plain, it makes a nice brunch dish.

 
Goulash

From: Pat/Harpers Ferry (@198.77.15.157) 15051
For Anne in Boston, here is the Goulash RECIPE I promised!
GOULASH to serve 6

4 T butter, 2 T oil
6 medium onions, peeled and sliced thin
1/4 cup Hungarian paprika
1/4 cup red wine or cider vinegar
3 pounds beef cut into 2 inch chunks
salt, pepper, 1 tsp thyme
1/2 cup tomato puree
4 T flour
2 cups good beef broth

1 T caraway seeds
chopped zest of one lemon
2 peeled garlic cloves

Heat oil and butter in heavy dutch oven.
Saute onion until golden, about 8 minutes.
Add paprika and wine or vinegar. Saute and
stir for about 4 minutes, being careful not
to scorch the paprika. Push onions to one
side, and brown beef, a few cubes at a
time. Remove beef pieces to a plate as
browned and keep warm. Return all beef to
pan, and season with salt and pepper. Add
thyme and tomato puree. Simmer until liquid
is reduced to a glaze. Add flour and toss
to coat meat. Add beef broth -- it should
just cover the meat. Simmer until beef is
tender.

Grind the last 3 ingredients in a mortar or
spice grinder to a paste. Add to the
goulash for the last 10 minutes of cooking.

Serve with parslied noodles.

Adapted from a recipe by James Beard

 
Central Market Salmon Saute by Marie

Central Market Salmon Saute by Marie

Marinate salmon in a sesame-soy-honey marinade (purchase or devise) for 10 - 15 minutes.

Heat additional marinade in a saute pan, add herbs de provence and capers until bubbly and fragrant.

Add the fish and saute for 3 minutes. Flip and cook another 3 minutes.

Central Market sells the marinade, but I make my own starting with a quantity of soy, adding the sesame so not to overpower the flavor and sweeten with the honey. It keeps in the icebox.

Likewise, I season the fish in the pan with the herbs, just eye-balling it. Black pepper too. Add the capers to your taste.

I want to try this in a shallow pan on the grill sometime.

 
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