Main Dishes;Salads, appetizers, and add ons;DessertsMain Dishes;Salads, appetizers, and add ons;Desserts
Cooking for Comfort Cookbook-
BROCCOLI AND CHEDDAR-STUFFED POTATOES
WHITE OR SWEET POTATO OVEN FRIES
Two cups of brocalli florets
Two tsps olive oil
One clove garlic
Quarter cup pearl onions
Steam the brocalli for three minutes in a steamer. Saute garlic and onions in the oil slightly and add the steamed florets then saute again for two minutes.
Vegatable Salad With Rice
1 Tbs. vinegar
1 cup mayonnaise
1 small clove minced garlic
2 cups cooked rice
1 10 oz. package frozen peas (thawed)
1/2 cup shredded carrot
1/4 cup diced green onion
Combine all ingredients and served chilled.
5 1/2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 1/2 cups milk
1/2 cup water
1/2 cup plus 2 tablespoons butter, divided
Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside. Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees. Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes. Melt remaining 1/4 cup plus 2 tablespoons butter. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes. Bake in a preheated 375 degree oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
Yield: about 40 Rolls
1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 cup. Saute onions and celery in margarine/dripping mixture until onion is tender. DO NOT
BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper.
Watch your hands, it's hot. Mix well. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally.
Yield: 12 Servings
3 pounds fresh spinach
2 shallots, minced
2 cloves garlic, minced
4 tablespoons olive oil
2 cups plain yogurt
salt and freshly ground black pepper, to taste
1 tablespoon fresh mint leaves, minced
Wash the spinach well, trim it, and chop or tear into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally to prevent sticking. Drain spinach well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the yogurt, and season with salt and pepper. Fold in the mint and serve immediately.
Yield: 8 Servings
2 pounds thick cut bacon
2 (8 ounce) cans water chestnuts
Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place. Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.
Yield: 24 Servings
6 tablespoons butter
1 1/2 pounds fresh mushrooms, quartered
1 1/2 pounds shitake mushrooms, chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
2 cups chicken broth
3 pounds Yukon Gold potatoes
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half
Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; saute 1 minute. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool. Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees. Butter a 13x9x2 inch baking dish. Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms. Repeat layering 1/3 of the potatoes,
remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover. Using a spatula press potatoes into liquid to slightly submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.
Yield: 12 Servings
12 large oysters
6 slices bacon
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
4 to 6 drops Tabasco
If your Oysters are have no oyster shell, just place each oyster meat on the baking dish. Shuck the oysters, discarding any liquid. Wash and dry 12 of the oyster shells. Set aside. Preheat oven to 400 degrees. In a medium skillet fry bacon until partially cooked. Add onion, celery, and green pepper and cook until tender. Add lemon juice, salt, Worcestershire sauce and Tabasco. Arrange oysters either in or out of their shells and place on a baking sheet. Divide bacon mixture evenly over oysters. Bake in a 375 degree hot oven for 10 to 12 minutes or until edges of oysters begin to curl and topping is brown. Serve immediately.
YIELD: 2 Servings
17 chicken wings
3/4 cup Picante Sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup dijon-style mustard
3 Tbsp. vegetable oil
2 Tbsp. ginger, finely shredded
1-1/2 tsp. finely shredded orange peel
Cut off and discard wing tips; cut each wing in half at joint. Place in 13 x 9 inch baking dish. Combine remaining ingredients; mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours or overnight. Place chicken wings and sauce in a single layer on foil-lined 15 x 10 inch jelly roll pan. Bake at 400 degrees 40 to 45 minutes or until well browned. Serve warm or at room temperature with additional Picante Sauce.
Yield: 34 Appetizers
16 ounce can whole artichoke hearts, drained and minced
16 ounce can crab meat, drained
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
13 ounce package English muffins
Preheat oven to 375 degrees. In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions, and cheese. Mix thoroughly. Split each English muffin in half, and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet. Bake for 12 minutes, or until golden brown. Serve hot.
Yield: 4 Dozen
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees. Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.
Yield: 4 Servings
Broccoli and Chedder Stuffed Potatoes
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine. Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve.
4 large baking potatoes
1/4 cup low-fat milk, rice milk, or soymilk
2 cups finely chopped broccoli florets, steamed
1 cup grated cheddar cheese, preferably sharp, or cheddar-style nondairy cheese
Salt and freshly ground pepper to taste
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
Yields 4 servings
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White or Sweet Potato Oven Fries
4 to 5 large potatoes, preferably red-skinned or Yukon gold, or 3 large sweet potatoes, or a combination (try 2 sweet potatoes with 3 white potatoes)
2 tablespoons light olive oil
Salt to taste
Preheat the oven to 425 degrees. Peel the potatoes and cut them into long, 1/2-inch-thick fry-shaped strips. Combine them in a large mixing bowl with the oil and toss well to coat. Sprinkle with a little salt. Transfer the “fries” to a nonstick baking sheet. Bake, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 20 to 30 minutes. Serve at once.
Yields 4 servings
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Salads, appetizers, and add ons
Butter Rolls