CANDY CANE PUNCH December 23, 2009 Here's a festive non-alcoholic drink for the holidays.
CANDY CANE PUNCH 1/4 cup lemon juice 1 6 oz. can frozen orange juice concentrate 1 /4 cup sugar 1
egg white 6 hard peppermint candies 4 peppermint candy canes Ginger ale Serves
4. Put all ingredients except candy canes and ginger ale into a blender, cover, and process
at Liquefy until candies are liquified. Divide evenly between 4 tall glasses, fill with ginger ale. Stir gently to mix.
Serve with peppermint sticks as stirrers. Cheers! jacky@northshore1049.com
GARLIC CHEESE BREAD December 22, 2009 Warning: This is not really the best choice of bread if you have high cholesterol! But
it's soooo good....
GARLIC CHEESE BREAD 1 long loaf of French bread 1/4 lb. butter 2 garlic cloves, crushed 6 oz. sharp
cheddar cheese, shredded 6 oz. Swiss cheese, shredded 1/2 cup Parmesan cheese
Blend butter and garlic in small bowl. Mix together the 3 cheeses in a bowl. Slice bread diagonally and spread
one side with garlic butter. Pile a small handful of chesse mixture over garlic butter and lay each slice on cookie
sheet. When ready to serve, broil until cheese bubbles. Serve hot! Delicious! soooo
good,,,but soooo bad! jacky@northshore1049.com
CHOCOLATE PEPPERMINT STICKS December 21, 2009 mmmmmmm.....chocolate! mmmmmmm,,,,,peppermint! mmmmmmm......a yummy pick-up
dessert!
CHOCOLATE PEPPERMINT STICKS 2 eggs 1 cup sugar 1/4 tsp peppermint extract 2 squares unsweetened
chocolate 1/2 cup butter 1 /2 cup flour 1/2 cup chopped almonds Icing: 2 Tbs butter 1
cup sifted icing sugar (confectionary) 2 Tbs milk or cream 3/4 tsp peppermint extract Drizzle: 1 square unsweetened chocolate 1 Tbs butter Beat eggs until light. Add sugar and peppermint
extract. Beat until thick. Add melted chocolate and butter; beat until smooth. Add flour and almonds,
mix thoroughly and spread in a greased 9"x9" pan. Bake at 350 degrees for 12 minutes. Cool.
For icing, mix all ingredients together well and spread on cooled cake. Chill in refrigerator. Melt
1 square unsweetened chocolate and 1 Tbs butter. Mix together and drizzle over cool, set icing. Allow to set 10-15
minutes in refrigerator before cutting into strips. Give it a try! jacky#@northshore1049.com
CHICKEN WINGS December 18, 2009 This is one of those recipes that may not SOUND too appetizing if you just look at the ingredients
(mixing the marmalade and salad dressing!). But the end result is really good. So don't be put off by the list of ingredients!
CHICKEN WINGS 12 chicken wings Salt Pepper Garlic powder 2/3 cup orange/grapefruit marmalade 1 cup Italian salad dressing Honey, to taste Cut wings in half(if desired-- you
can also use the small party wingettes) . Season with salt, pepper, and garlic powder. Combine marmalade with salad
dressing and mix well. Marinate wings in mixture for 1 hour. Bake chicken wings in shallow pan for 1 hour at 350 degrees.
Remove from oven, place a dab of honey over wings and broil until they are golden brown. These are usually quite popular! jacky@northshore1049.com
APPLE and YAM CASSEROLE December 17, 2009 How about this for a great holiday side dish! It goes with turkey, goes with ham,
goes with....goose! And it will spice up your leftovers, if you're in need of replenishing your
side dishes.
APPLE and YAM CASSEROLE 2 apples, peeled, and sliced 1 can yam slices, drained 1/3 cup brown sugar 1/2 tsp salt 1/2 tsp cinnamon 6 Tbs melted butter 1 1/2 cup corn flakes
Place apples and yams in 2 qt. (greased) casserole. Mix sugar, salt, and cinnamon together. Sprinkle half
the mixture over casserole. Drizzle with half the melted butter. Cover and bake at 350 degrees for 1 hour.
Toss corn flakes with remaining sugar mixture and butter. Sprinkle over casserole. Bake an additional 15 minutes,
uncovered. Hope you like it! jacky@northshroe1049.com
VEAL STEW December 16, 2009 Stews are usually described as being "hearty". And that adjective is right on the
money for this stew recipe. Veal makes the stew quite special, and I credit the fresh rosemary and oregano
to bringing out the best of the veal!
VEAL STEW Serves 6 1 tsp oil 1 lb veal stew meat, cubed 1 onion, chopped 1 clove garlic, minced 1/2 cup dry white wine 2 Tbs tomato paste 1 Tbs lemon juice 3 cups chicken stock 1 tsp oregano 1/2
tsp dried rosemary (or 1 Tbs fresh) 2 potatoes, peeled and quartered 8 small white onions, peeled 4 carrots,
peeled and sliced 2 stalks celery, sliced 1 tsp chopped fresh parsley Salt and pepper to taste
Heat oil in Dutch oven and brown veal evenly on all sides. Add onion and garlic. Cook 5 minutes. Add wine, tomato paste,
lemon juice, stock, oregano, and rosemary. Stir until all ingredients are blended together well.
Cover and simmer for 35 minutes. Add remaining ingredients and simmer, covered, 20 minutes or until vegetables
are tender. Season with salt and pepper. Suggestion: Serve with garlic bread
and perhaps a chilled cucumber salad. jacky@northshore1049.com
CLAM DIP December 15, 2009 A quick 'n easy appetizer- and a great way to start off a seafood dinner----- prepares the palate!
Serve with crackers or party rye.
CLAM DIP 1 6 oz. can minced clams 1 Tbs clam juice 6 drops of Tabasco sauce 1/2 tsp Worcestershire
sauce 1/4 tsp salt 1/2 tsp onion salt 1 cup creamed cottage cheese Drain the
clams - but save 1 Tbs of the clam juice. Put the clams in a blender or food processor with the reserved Tbs
of juice and all the rest of the ingredients. Cover and blend until smooth. Chill well before serving.
This is a great appetizer to have on hand in case unexpected company shows up during the holidays. Hope
you like it! jacky@northshore1049.com
FRENCH HOT CHOCOLATE December 14, 2009 This is not as super-easy as opening up an envelope of powdered hot chocolate mix, putting it
in a mug, and pouring boiling water over it. It takes a little more preparation and effort, but it's a very
special hot drink- it's rich and it's soooo good!
FRENCH HOT CHOCOLATE
4 squares semisweet chocolate
1/4 light corn syrup
1/2 tsp vanilla extract
4
cups milk
1 cup heavy or whipping cream
In double boiler, over hot, not boiling,
water, heat chocolate and corn syrup until chocolate is melted and mixture is smooth, stirring occasionally with a rubber
spatula. Cover and refrigerate for 30 minutes or until mixture is cool. Stir in vanilla.
In 2 qt. saucepan over medium-low heat, heat milk until very hot and small bubles form around the edge. Do not boil.
Meanwhile, in small bowl, with mixer on medium-low speed, beat cream and chocolate mixture until soft peaks form.
To serve, pour milk into a warm coffeepot. Spoon whipped cream mixture into 8 mugs. Fill with hot milk.
You KNOW it would taste good with....... hot popcorn....
jacky@northshore1049.com
CHESTNUT SOUP December 11. 2009 Thanks to Ana Ortins of Peabody for this recipe. She is the author of a Portuguese cookbook
called "Homestyle Portuguese Cooking", and I trust her cooking skills way beyond just Portuguese cuisine.
Her Chestnut Soup is just delicious- it sure hits the spot on a cold day. Don't be afraid to try making this unusual
soup. You'll find that people will enjoy TALKING about chestnuts! And the soup will be the focus
of the dinner conversation.
CHESTNUT SOUP 2 Tbs butter 2 Tbs olive oil 2 Tbs finely chopped shallots 1 clove garlic, finely
chopped 1 stalk celery, finely chopped 1 medium carrot, finely chopped 3 quarts vegetable or chicken broth 3 cups chestnuts, peeled (roasted or boiled- it is easier to peel that way) 1 loaf of European
bread( e.g. use Italian, Portuguese, or Greek) Salt and pepper to taste Garnish: finely chopped
chives or chopped hard-boiled egg Note: you can prepare the chestnuts a day
ahead. You can also buy them already peeled, but they are quite a bit more expensive.
In a 5 quart soup pot, warm the olive oil with the butter. When the butter is melted and foaming, toss in the shallots,
garlic, celery, and carrot. Let the vegetables sweat for about 5 minutes. Pour in the broth, cover and bring
to a boil. Stir in the chestnuts and return the soup to a boil. Reduce the heat and simmer for about
20 minutes. Remove the heavy crust from the bread. Then tear the crustless bread into pieces and
add to the broth. Let it sit until the bread is softened and has soaked up some of the broth. Season with salt and pepper
to taste. Remove soup from the heat. Use a food mill and process the soup through(in batches)
until smooth. Garnish with finely chopped chives, or celery, or finely chopped hard-boiled egg. Hope you enjoy this! -- and thanks, Ana! jacky@northshore1049.com
MAPLE PECAN CHICKEN December 9, 2009 Another chicken dish.......Yes, but it's not just another HO-HUM chicken dish. It's got interesting
ingredients like maple syrup and pecans. I would not hesitate to make this dish for company.
MAPLE PECAN CHICKEN 1/4 cup pecans, chopped 3 large onions 3 Tbs butter 1/3 cup maple syrup 4 large sweet potatoes(about 2 lbs) 2 2 1/2 lbs broiler/ fryer chickens, cut into quarters 2 tsp salt In a 12" skillet over medium heat, cook pecans, stirring
constantly, until lightly browned. Remove pecans from skillet; set aside. Cut onions into
1/2 " thick slices. In same skillet over medium-high heat, in hot butter, cook onions, stirring frequently,
until lightly browned and tender, about 15 minutes. Stir in maple syrup. While onions
are cooking, peel sweet potatoes; cut potatoes into 1/2 " thick slices. Sprinkle chicken with salt.
Arrange chicken, skin-side up, and potatoes in large roasting pan. Spoon onion mixture over chicken and potatoes.
Bake in 400 degree oven for 1 1/4 hours or until chicken and potatoes are tender and browned, spooning pan drippings
over chicken and potatoes occasionally. To serve, arrange chicken, potatoes, and onions
on warm large platter; sprinkle with toasted pecans. Skim fat in pan and pour pan juices, if any, on chicken. Makes
8 servings. Hope you try this... jacky@northshore1049.com
COCONUT PECAN TORTE December 8, 2009 I always sem to be drawn to recipes that have layers! Here's a delectable dessert ( I also
like alliteration....) that will take care of your sweet tooth and then some! The only challenge I
found is taking it out of the baking pan. But just follow the directions, hold your breath,,, and transfer!
COCONUT PECAN TORTE 1 pkg. (3 1/4 oz) vanilla or coconut cream pudding and pie filling 1 1/2 cups
milk 24 ladyfingers (unfilled), split 1/4 cup orange juice 2/3 cup softened butter 2 1/4 cups confectionary
sugar 1/8 tsp almond extract 1/2 cup very finely chopped pecans 2 cups grated coconut, toasted Whipped
cream for garnish Prepare pudding as directed on package, using only 1 1/2 cups milk.
Remove from heat. Cover surface with wax paper and cool. Line an 8" square pan with several layers of wax paper,
allowing paper to extend as 2" tabs above the edge of the dish. Line bottom and sides of dish with some ladyfingers.
Sprinkle with 2 Tbs orange juice. Cream butter until light and fluffy. Alternately
add sugar and pudding; then add almond extract, pecans, and coconut. Spread about a third of mixture on ladyfingers.
Arrange half of the remaining ladyfingers on mixture. Sprinkle with 1 Tbs orange juice. Top wtih another layer
of pudding mixture. Add remaining ladyfingers, orange juice, and pudding mixture in that order. Chill thoroughly,
at least 4 hours. Grasp paper tabs to remove from dish. Lift onto serving platter; slide wzx paper from underneath. Garnish with whipped cream, if desired. Makes 12 large or 18 small servings. Hope you enjoy it! jacky@northshore1049.com
HOT SPICY APPLE EGGNOG December 7, 2009 'Tis the season for eggnog. And here's an eggnog recipe with a twist. The apple
juice lends an unusual flavor to it. The milk, cream, the cinnamon, and nutmeg- those are all the basics for an eggnog-
but try this variation and see how you like it.
HOT SPICY APPLE EGGNOG 2 eggs, separated 1/2 cup heavy cream, whipped 1/4 cup sugar 1/2 tsp salyt 1/2 tsp cinnamon Dash nutmeg 2/3 cup apple juice 3 cups scalded milk
Whip the cream and set aside. Beat egg whites in blender until stiff. Remove from blender and set
aside. Put egg yolks, sugar, salt, cinnamon, nutmeg, and apple juice in the blender and process until sugar is
dissolved. Add the scalded milk slowly. When well-blended, put the egg whites into the mixture
and quickly fold together. Serve with whipped cream. Great for the holidays! jacky@northshore1049.com
Nancy's SCALLOPED OYSTERS December 4, 2009 Here's a recipe that Nancy Lebaron-Kiley of Danvers sent me. She said it's about 100 years
old and was considered "poor people's food". I guess we regard oysters a little bit differently
now! Thanks, Nancy!
SCALLLOPED OYSTERS 1 box saltine crackers 2 pints of shucked oysters 1 half pint cream Milk(1% or
higher) 1 stick of butter Bells seasoning Crush the crackers in a processor
till the crumbs are fine. In a large mixing bowl, pour the cream over the crumbs. Then add about a pint of milk.
You want this to be the consistency of mud!. The cracker crumbs will absorb all of this and you may need to add more
milk. When you have the mud consistency. add in about 3 Tbs of Bells seasoning. Taste the mixture-- be
sure you can taste the Bells seasoning. If you can't- keep adding some until you can! When you have the flavor of the
seasoning(not strong- but you do need to taste it), pour the 2 pints of oysters, juice and all, into the mixture and stir
them in gently. You don't want to break them. Then cover the bowl with aluminum foil and refrigerate overnight
(this is a must to get the flavor of the oysters in the mix.) The next day, prepare a baking dish. (spray
Pam on the dish). Gently pour the oyster mix into the dish and make sure all of the oysters are covered with the
mix. Cut the stick of butter into small pats and place them all along the top of the mix. Push a few down into
the mx and then finish covering the top again. Bake in the oven at 325-350 degrees for about 2 hours. During this
time, you need to open the oven and push the crunchy parts along the sides, down into the mix and let it crunch up again........if
you can do this without eating it! You can do this a couple of times if you like. This will have a loose
consistecy when served- not firm like stuffing. So - that's a recipe from Nancy of Danvers.
Be sure to send me one of your favorites too! jacky@nortshore1049.com
BUTTERSCOTCH COOKIES December 3, 2009 Eat these hot out of the oven, have a little sherbet or ice cream with them- and you'll be in heaven! As
cookies go,,, this one's a winner.
BUTTERSCOTCH COOKIES 1/2 cup butter 1/2 cup firmly packed brown sugar 1 pkg butterscotch pudding and
pie filling 1 egg 1 1/2 cups sifted flour 1 tsp baking soda 1 tsp cream of tartar
Cream butter, sugar and pudding mix together. Add egg and blend well. Sift flour, baking soda,
and cream of tartar together. Add to creamed mixture and blend well. Roll into balls the size of walnuts. Place
on a greased cookie sheet. Press each cookie slightly with a floured fork. Bake in a 350 oven for 10-12
minutes. Makes about 4 dozen. Enjoy this treat! jacky@northshore1049.com
CORNISH HENS with Cheezits December 2, 2009 Turn a junk-food snack into a meal! (or at least that's my rationale for having Cheezits for dinner...)
A fun recipe to try! CORNISH
HENS with Cheezits 2 Rock Cornish hens 1/2 cup garlic-flavored sour cream dip (Find one
of the dips that come in envelopes that you make up yourself with sour cream and the garlic
seasoning packet ) 1 cup crushed Cheezits 1/4 tsp thyme Dash pepper
Split hens in half lengthwise. Wash and pat dry. Coat well with sour cream dip. Combine crackers, thyme,
and pepper. Roll hens in cracker crumb mixture. Place, skin side up, in shallow baking pan. Bake at
350 degrees for 45-60 minutes or till done. Garnish with cherry tomatoes. Serves 4. Hope you enjoy this! jacky@northshore1049.com
|
