Hot Link Collard Eggs
The Way Men Cook Breakfast
By Rindy Swafford. Ruston Daily Leader
Who knew collards could be eaten for breakfast?
Ruston resident Paul Elliott found this fact out after a truckload of them landed in his lap.
Mary Cheatham’s sister had some collard in her garden, and it turned out to be a pickup truck full,” Elliott said. “So we had all these collards and had them in these big black garbage bags.”
His friend Mary Cheatham then wondered what they would do with all the collards.
The answer, for Elliott, was simple.
“We’re going to wash them and freeze them,” Elliott said. “So we had enough collards to do a lot of experimenting. And this recipe was part of that.”
He manufactured his recipe for hot link collard eggs out of things he enjoys – hotlinks, collards, and eggs. Also, in his two and a half years of living in Louisiana, this Texas native learned to season his recipe.
“Living in Louisiana, I’ve learned to enjoy well seasoned foods, so I added some of those and worked with the recipe until it suited my spicemouth,” Elliott said.
Elliott and Cheatham soon decided to add this recipe to the May 2006 release of their cookbook entitled The Collard Patch.
“We picked a lot of other areas that people have not thought of to use collards,” Elliott said. “People don’t usually think of collards in desserts; we’ve done it all and got some delicious recipes in the process.”
Elliott”s hot link, collard, and egg mix can be used to fill crepes or even soft tortillas. The size of the wrap or crepe depends on “how big a breakfast you want.”
Elliott’s cookbook not only contains information about how to create his recipes, but also it contains nutrition facts about the ingredients.
“In the process (of making the book) we put in some information on collard nutrition, how to grow collards, how to control pests and the series of stories from my youth that we titled “Growing up in Collard Country,” Elliott said.
This series contains stories about “people who didn’t know how to farm but moved out to a farm and boy did we get laughed at by the serious farmers” – Elliott’s family.
Elliott said the nutritional facts were included alongside some the recipes to let people know how healthy collards are.
“Well, we did it on some of them; on others you probably shouldn’t even ask because it’s in and effort to point out that collards can be very healthy, very tasty, and have many different ways they can be used,” Elliott said. “So if you think you don’t like collards, you haven’t tasted our collards; that’s the difference.”Elliott and Cheatham’s The Collard Patch can be found at Potluck Gifts and online at www.collardlovers.com
The above story is quoted from The Ruston Daily Leader. Paul's recipe for
Hot Link Collard Eggs appears in a separate blog entry.
Wednesday, August 23, 2006
Sunday, August 13, 2006
Recipe: Creamed Taco
1 pound ground beef, browned and drained
2 cans Ranch Style® beans (original seasoned ones)
1 can chili without beans
1 can Ro*Tel® tomatoes
1 can diced tomatoes
½ pound regular Velveeta® cheese product, cubed
½ pound Mexican Velveeta® cheese product, cubed
½ pint whipping cream
1 large bag regular Fritos® corn chips
Place the meat in the bottom of a four-quart pan or crockery cooker. Dump all the other ingredients (except the chips, of course) on top. Cook at very low heat until the cheese melts.
(The story about the above recipe is in a separate blog entry.)
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
2 cans Ranch Style® beans (original seasoned ones)
1 can chili without beans
1 can Ro*Tel® tomatoes
1 can diced tomatoes
½ pound regular Velveeta® cheese product, cubed
½ pound Mexican Velveeta® cheese product, cubed
½ pint whipping cream
1 large bag regular Fritos® corn chips
Place the meat in the bottom of a four-quart pan or crockery cooker. Dump all the other ingredients (except the chips, of course) on top. Cook at very low heat until the cheese melts.
(The story about the above recipe is in a separate blog entry.)
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Mary Vaughn’s Creamed Taco: Adding a little spice to a Texas favorite
The Ruston Daily Leader featured Mary Lou Cheatham, author of Flavored with Love,as guest chef in “North Louisiana Cuisine” in the Lifestyles section Sunday, August 13, 2006. Creamed Taco, a recipe from Flavored with Love, was the featured recipe.
Though Mary Lou Cheatham has had a passion for cooking all of her life, it was only four years ago that she decided to put her own recipes and those of her family along with life stories into a cookbook called Flavored with Love, which can be purchased at Potluck Gifts in Ruston.
“About four years ago I was at my family reunion, and there was so much good food and I decided I wanted to collect those recipes,” Cheatham, a resident of Ruston for 30 years, said. “In the meantime everybody was just telling these wonderful stories, all the stories about my family -- funny stories and sad stories. I decided maybe I could put these together, and I came up with the idea of making a story cookbook.”
Family members and friends gave recipes and real-life stories to go along with them. After Hurricane Katrina, her readers expressed a desire for more south Louisiana recipes and stories, so she obliged them with a third edition, which was released in February of this year.
“I did the third edition because so many people were asking me about recipes from south Louisiana, so I added recipes about south Louisiana and some things from south Louisiana heritage.”
According to the book, “The Southern cooking in a down-home Louisiana and Mississippi style ranges from foolproof sugar cookies to make with children at Christmas to authentic Italian lasagna to simple desserts like the three-step fresh fruit salad.
Today’s “Mary V’s Creamed Taco” recipe comes straight from Texas with a little added Louisiana spice.
“My cousin (Mary Vaughn) gave me that one, and she has lived in Texas,” Cheatham said. “So this recipe has a Texas and south Louisiana influence.”
Though the recipe in the book calls for ground beef to be added to the tomatoes, beans, chili, Cheatham said she prefers to use crawfish tails to add a unique Louisiana influence.
With football games and other outdoor activities to go to, she also said this quick and easy recipe would be perfect for the upcoming tailgating season.
“This recipe would be excellent for tailgaiting because it’s easy to make in the crockpot, and it just has to stay warm,” Cheatham said. “People can serve it in a bowl and pour over Fritos and add jalapenos if they want to.”
Cheatham said its creamy texture also makes it the perfect comfort food.
“It’s a creamy comfort food but with spice,” she said. “And it’s very, very easy to make.”
Cheatham recommends serving this soul food dish with guacamole dip.
Cheatham’s recipe book contains more than 300 recipes for down-home dishes and nostalgia thrown in with stories from friends and family members.
As the book says, with those recipes you can imagine serving an authentic Louisiana meal that you prepared without difficulty filling your house with the distinctive odors of Creole and Cajun food.
Cheatham’s book is filled with recipes from southern Mississippi and Louisiana.
How’s that for a little Southern pride?
(The recipe is in a separate blog entry.)
To read more about Flavored with Love, visit www.FWLCookook.com and www.FlavoredwithLove.com
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Though Mary Lou Cheatham has had a passion for cooking all of her life, it was only four years ago that she decided to put her own recipes and those of her family along with life stories into a cookbook called Flavored with Love, which can be purchased at Potluck Gifts in Ruston.
“About four years ago I was at my family reunion, and there was so much good food and I decided I wanted to collect those recipes,” Cheatham, a resident of Ruston for 30 years, said. “In the meantime everybody was just telling these wonderful stories, all the stories about my family -- funny stories and sad stories. I decided maybe I could put these together, and I came up with the idea of making a story cookbook.”
Family members and friends gave recipes and real-life stories to go along with them. After Hurricane Katrina, her readers expressed a desire for more south Louisiana recipes and stories, so she obliged them with a third edition, which was released in February of this year.
“I did the third edition because so many people were asking me about recipes from south Louisiana, so I added recipes about south Louisiana and some things from south Louisiana heritage.”
According to the book, “The Southern cooking in a down-home Louisiana and Mississippi style ranges from foolproof sugar cookies to make with children at Christmas to authentic Italian lasagna to simple desserts like the three-step fresh fruit salad.
Today’s “Mary V’s Creamed Taco” recipe comes straight from Texas with a little added Louisiana spice.
“My cousin (Mary Vaughn) gave me that one, and she has lived in Texas,” Cheatham said. “So this recipe has a Texas and south Louisiana influence.”
Though the recipe in the book calls for ground beef to be added to the tomatoes, beans, chili, Cheatham said she prefers to use crawfish tails to add a unique Louisiana influence.
With football games and other outdoor activities to go to, she also said this quick and easy recipe would be perfect for the upcoming tailgating season.
“This recipe would be excellent for tailgaiting because it’s easy to make in the crockpot, and it just has to stay warm,” Cheatham said. “People can serve it in a bowl and pour over Fritos and add jalapenos if they want to.”
Cheatham said its creamy texture also makes it the perfect comfort food.
“It’s a creamy comfort food but with spice,” she said. “And it’s very, very easy to make.”
Cheatham recommends serving this soul food dish with guacamole dip.
Cheatham’s recipe book contains more than 300 recipes for down-home dishes and nostalgia thrown in with stories from friends and family members.
As the book says, with those recipes you can imagine serving an authentic Louisiana meal that you prepared without difficulty filling your house with the distinctive odors of Creole and Cajun food.
Cheatham’s book is filled with recipes from southern Mississippi and Louisiana.
How’s that for a little Southern pride?
(The recipe is in a separate blog entry.)
To read more about Flavored with Love, visit www.FWLCookook.com and www.FlavoredwithLove.com
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Saturday, August 12, 2006
Pineapple Upside Down Gouda Cake
The Mars Cheese Castle website has some wonderful recipes, along with pictures and descriptions of different types of cheese. Mars Cheese Castle is located at Kenosha, Wisconsin.
http://www.marscheese.com/
Pineapple Upside Down Gouda Cake
Ingredients Lbs. / Ozs. Method
TOPPING:
Unsalted butter, melted 4 oz.
Brown sugar, firmly packed 7 oz.
Canned pineapple juice 2 oz.
Combine.
Canned pineapple slices, for garnish
CAKE:
Unsalted butter 4 oz.
Sugar 12 oz.
Cream together at 3rd speed of 3-speed mixer until smooth.
Eggs 6-1/2 oz.
Add.
Mix at 2nd speed until well blended.
Flour 12 oz.Baking powder 2 oz.Salt 2 oz.
Sift together; add.
Mix at 1st speed just until incorporated.
Canned pineapple juice 4 oz.
Gouda cheese, shredded 8 oz.
Stir into batter.
Heavy whipped cream, for garnish
Instructions:
Pour pineapple into two parchment-lined 8-by-2-in. round pans.
Arrange pineapple slices over topping; pour batter into pan.
Bake at 375_F for 30-35 minutes.
Cool 10 minutes; invert and remove pan and paper.
Garnish with heavy whipped cream if desired.
Yields two 8-in. cakes.
The above recipe is quoted from the Mars Cheese website.
http://www.marscheese.com/
Pineapple Upside Down Gouda Cake
Ingredients Lbs. / Ozs. Method
TOPPING:
Unsalted butter, melted 4 oz.
Brown sugar, firmly packed 7 oz.
Canned pineapple juice 2 oz.
Combine.
Canned pineapple slices, for garnish
CAKE:
Unsalted butter 4 oz.
Sugar 12 oz.
Cream together at 3rd speed of 3-speed mixer until smooth.
Eggs 6-1/2 oz.
Add.
Mix at 2nd speed until well blended.
Flour 12 oz.Baking powder 2 oz.Salt 2 oz.
Sift together; add.
Mix at 1st speed just until incorporated.
Canned pineapple juice 4 oz.
Gouda cheese, shredded 8 oz.
Stir into batter.
Heavy whipped cream, for garnish
Instructions:
Pour pineapple into two parchment-lined 8-by-2-in. round pans.
Arrange pineapple slices over topping; pour batter into pan.
Bake at 375_F for 30-35 minutes.
Cool 10 minutes; invert and remove pan and paper.
Garnish with heavy whipped cream if desired.
Yields two 8-in. cakes.
The above recipe is quoted from the Mars Cheese website.
Friday, August 11, 2006
Quick Ways to Prepare Collard Greens
Drizzle cooked collard greens with olive oil and lemon juice.
Serve steamed collard greens with black-eyed peas and brown rice for a Southern inspired meal.
Use lightly steamed, cooled and chopped collard greens as a filling in your sushi vegetable rolls.
Healthy sauté collard greens with tofu, garlic and crushed chili peppers for a meal that will definitely add spice to your life.
Quoted from http://www.whfoods.org
Check this site for more information about collards.
Serve steamed collard greens with black-eyed peas and brown rice for a Southern inspired meal.
Use lightly steamed, cooled and chopped collard greens as a filling in your sushi vegetable rolls.
Healthy sauté collard greens with tofu, garlic and crushed chili peppers for a meal that will definitely add spice to your life.
Quoted from http://www.whfoods.org
Check this site for more information about collards.
Saturday, August 05, 2006
Sauteed Collard Greens and Kale
Simply stews - Susan Wyler
1 large bunch collards, 1 ¼ lbsl large bunch kale, 1 ¼ lbs3 tablespoons olive oil6 cloves garlic, finely chopped ½ teaspoon salt½ teaspoon freshly ground pepper4 teaspoons fresh lemon juice
Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. There will be 6 to 8 tightly packed cups. In a well seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring 30 seconds. Add half of the greens and cook stirring for about 1 minute, until they begin to wilt. Add the remaining greens and cook stirring constantly for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with salt, pepper, and lemon juice. Serves 4.
Quoted from:
http://www.epa.net/collardgreens/recipe.html
1 large bunch collards, 1 ¼ lbsl large bunch kale, 1 ¼ lbs3 tablespoons olive oil6 cloves garlic, finely chopped ½ teaspoon salt½ teaspoon freshly ground pepper4 teaspoons fresh lemon juice
Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. There will be 6 to 8 tightly packed cups. In a well seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring 30 seconds. Add half of the greens and cook stirring for about 1 minute, until they begin to wilt. Add the remaining greens and cook stirring constantly for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with salt, pepper, and lemon juice. Serves 4.
Quoted from:
http://www.epa.net/collardgreens/recipe.html
THE COLLARD PATCH will be featured at Prater's Mill Country Fair.
The Collard Patch Will Be Highlighted at Prater’s Mill Country Fair, A Southern Festival of Quality Artists, Craftsmen, Music, and Food.
Prater’s Mill Country Fair will highlight The Collard Patch, the best collard cookbook in the world, as its featured selection for 2006. Mary Cheatham and Paul Elliott will exhibit and autograph their collard and cornbread reader October 14 & 15, 2006, at Prater’s Mill Country Fair north of Dalton, GA.
Jane Galay, whose recipe for Memories of the Mill Cornbread along with her true story, “Memories of the Mill,” are featured in The Collard Patch, will be present to autograph her selections.
Prater’s Mill Country Fair is one of the most visited autumn events in the Southeast region. The festival provides an opportunity adults and children to experience life as it was in the middle 1800’s. Prater’s Mill, which is still in operation, is a gristmill that grinds grain into flour or corn into meal.
The fair features numerous types of entertainment:
Southern food
Live history exhibits
Original art
Blacksmithing
Handcrafted quilts
Quilting
Woodcarving
Rug Hooking
Hand tufting
Civil War encampment
Antique engines in operation
Tours of the gristmill
Country store
Shugart Cotton Gin
Farm animals in Westbrook Barn
Canoe rides in Coahulla Creek
Nature trail hikes
Pony rides
Clogging exhibitions
Country bands
Gospel singers
Jugglers
Storytellers
From http://www.pratersmill.org/the essential information:
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, TN. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit www.PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Information sources: http://www.georgia.org
http://www.pratersmill.org/
Tuesday, August 01, 2006
Natural Remedies And Old Mountain Foods
Quoted from:
http://www.mountaintimes.com
Folks back in the 1800s (and even into the 1900s in some parts!) did not have a local grocery store with fruits and vegetables piled onto cooled shelves, or a corner drug store where remedies waited patiently stacked. Most of their nourishment and medicines came from the world around them, from spring greens and summer flowers, to autumn fruits and roots dug in winter.
The mountains are literally covered with herbs, plants and other naturally occurring substances which can be eaten or used for medicinal purposes. Extreme caution should be used, however, when dabbling in natural remedies and wild foods! If even remotely unsure of what you're using or ingesting, DON'T DO IT! It is important to learn to properly identify a plant before using it for food or medicine. Mistakes can be painful, or even deadly.
Go to the website to read about specific plants.
http://www.mountaintimes.com
Folks back in the 1800s (and even into the 1900s in some parts!) did not have a local grocery store with fruits and vegetables piled onto cooled shelves, or a corner drug store where remedies waited patiently stacked. Most of their nourishment and medicines came from the world around them, from spring greens and summer flowers, to autumn fruits and roots dug in winter.
The mountains are literally covered with herbs, plants and other naturally occurring substances which can be eaten or used for medicinal purposes. Extreme caution should be used, however, when dabbling in natural remedies and wild foods! If even remotely unsure of what you're using or ingesting, DON'T DO IT! It is important to learn to properly identify a plant before using it for food or medicine. Mistakes can be painful, or even deadly.
Go to the website to read about specific plants.
Thursday, July 27, 2006
Nanny’s Broccoli Cornbread
Lauren is a sixteen-year-old young lady who cooks on KTVE. Here is a recipe from her website,
http://www.cookingwithlauren.com
Go there for some more good recipes.
Nanny’s Broccoli Cornbread
1 6 oz pkg. cornbread mix (1 1/4 cup)
1 stick melted butter
2 eggs, beaten
1/4 cup finely chopped bell pepper
1/4 cup finely chopped onion
1 t. Tony’s seasoning
1 pkg. chopped broccoli
6 oz. sour cream
½ cup shredded cheddar cheese
Mix all ingredients together except the cheddar cheese. Fill prepared muffin tins about 2/3 full. Sprinkle top with shredded cheese. Bake in preheated 350 degree oven about 30 minutes until golden brown.
*Cottage cheese may be substituted for sour cream.For a lower fat version of this recipe, use low fat sour cream, egg substitute, and low fat cheddar cheese.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Sunday, July 23, 2006
Cauliflower Soup
Quoted from
Boggy Creek Farm website: http://www.boggycreekfarm.com/pages/recipes.php
Cauliflower Soup
This soup is worthy of your getting out the blender.
1 large Cauliflower (chopped in small bits to cook fast)
1 bunch Leeks (chopped finely; if using baby leeks, chop the greens too)
1 cup to 1 pint Soy Milk (or milk of choice)
1 cup to 1 pint Yogurt
Sprinkles of freshly grated Nutmeg and Cinnamon
Sea Salt to taste
Sauté the Cauliflower and Leeks until soft. Place them in blender or food processor and blend, adding Milk and Yogurt to the desired consistency. Add seasonings and serve hot or cold.
Serves 2-3
When we made our website, www.CollardLovers.com, we made a background of collard leaves. We were intrigued to discover that the Boggy Creek website has also used greens as a background.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Thursday, July 20, 2006
Recipe:Market Vegetables with Dipping Sauces
From Amazon.com:
BACK TO THE TABLE
Cookbook by Art Smith, Oprah's Personal Chef
"Dining together allows us to better understand who we are, regardless of our social status," writes Art Smith, author of Back to the Table, a cookbook that explores the meaning of the dining ritual while providing 150 recipes to "strengthen bonds between loved ones."
Personal chef to Oprah Winfrey and a contributing editor to her magazine, O, Smith grew up in the Southern cooking tradition, the underpinning of this enticing home-style collection. Smith's reiterated message--that we return to the "sanctity of the table"--is unassailable; his recipes, however, really make the point.
Readers looking for good food to cook and share will find the book a much-turned-to treasure.Chapters like "Breaking Bread," "The Family Meal," and "Food Is Love" organize recipes around the communal eating theme. "The Family Meal," for example, includes exemplary everyday formulas for breakfast, lunch, and dinner, such as Zucchini and Tomato Frittata, Carrot-Ginger Soup with Minted Yogurt, and Grilled Fish Fillets with Watercress Mustard and Tarragon. Other outstanding recipes--such as Mushroom, Provolone, and Rosemary Pizza, Sunday Dinner Pot Roast, and Spring Vegetable Lasagna--reflect and encourage shared cooking and enjoyment. Formulas for sweets are woven throughout the book and include such delights as Kumquat-Ginger Pound Cake, Chocolate Pecan Pie, and an old-fashioned Peanut Brittle. Illustrated with photos that depict the food and cooking processes or show people enjoying meals together, the book reminds readers of the culinary and spiritual pleasures of the shared table. --Arthur Boehm
Book Description
Art Smith is Oprah Winfrey's personal chef. Smith provides readers with an array of mouth-watering recipes that represent the very best of home cooking.He also discusses how to set the table in a way that gives reverence to the food and the guests; how various cultures give blessings before a meal; how different kinds of foods and dishes can contribute to an atmosphere of family unity; and so much more! Back to the Table is illustrated throughout with stunning photos of the food and of people sharing their tables, and their lives. He has cooked professionally for the families of celebrities and heads-of-state for almost 20 years.Recipe quoted from Oprah.com by Art Smith:
Market Vegetables with Dipping Sauces
Created by Art Smith
From the March, 2005 issue of O, The Oprah Magazine
Makes 4 servings
Art Smith redeems steamed vegetables—the dish that gave an entire cooking method a bad name—with his market vegetables accompanied by peanut, sweet-and-sour, and curry yogurt dipping sauces.
INGREDIENTS
Assorted colorful seasonal vegetables, sliced in a range of sizes
1/4 teaspoons sea salt or juice of half a lemon
Peanut sauce:
2 Tablespoons chopped peanuts or peanut butter
1 teaspoon minced scallions
1 teaspoon finely chopped chili pepper
1 1/2 teaspoons minced garlic
1 1/2 teaspoons tomato paste
1/4 cup hoisin sauce
1 teaspoon sugar
1/3 cup water
1 teaspoon vegetable oil
Sweet-and-sour sauce:
1 teaspoon finely chopped chili pepper
1 Tablespoon minced garlic
2 Tablespoons grated carrot
1/4 cup fish sauce
8 Tablespoons lemon or lime juice
3 Tablespoons sugar
Curry yogurt sauce:
1 cup plain nonfat yogurt
1 teaspoon salt
2 teaspoons curry powder
1/2 teaspoons ground cumin
To prepare vegetables: In a large pot with a steaming basket insert, bring 2 cups of water to a boil. Add salt or lemon juice to enhance flavor. Place vegetables in steaming basket and cover. Cook 3 to 5 minutes; remove steamer from pot. To make sauces: In 3 small bowls, mix each set of ingredients together and stir. Sauces can be prepared and refrigerated up to one day in advance; serve alongside steamed vegetables.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Wednesday, July 19, 2006
Gone fishing—RECIPE: Grilled Salmon
It’s been a long time since I’ve heard from our friend Shane Bryan. Visiting his blog, I discovered he has found a way to make money while he has fun fishing. Here is a note from his blog with a fishing recipe in the P. S.:
Just wanted to say "hi" to all my readers and to say sorry for the spotty posts of late. I am currently commercial fishing out in Prince William Sound, Alaska. This year has been pretty busy so far with very little time in port. Am having a good summer. I will be catching up with my blogging as soon as possible. We should finally be getting a little time off here next week. I'll also try to post some pics at that time.
Cheers,
Chef Shane
P.S.: Looking for an excellent way to grill salmon fillets on the grill? Simply rub down with lemon pepper, garlic, salt and a little hot sauce. Most of the hot sauce will burn off leaving a slightly spicy but not hot taste. This is my favorite way of doing up salmon. This will also work well in a skillet, but use less hot sauce because it won't burn.
Quoted from http://chefshane.com
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Just wanted to say "hi" to all my readers and to say sorry for the spotty posts of late. I am currently commercial fishing out in Prince William Sound, Alaska. This year has been pretty busy so far with very little time in port. Am having a good summer. I will be catching up with my blogging as soon as possible. We should finally be getting a little time off here next week. I'll also try to post some pics at that time.
Cheers,
Chef Shane
P.S.: Looking for an excellent way to grill salmon fillets on the grill? Simply rub down with lemon pepper, garlic, salt and a little hot sauce. Most of the hot sauce will burn off leaving a slightly spicy but not hot taste. This is my favorite way of doing up salmon. This will also work well in a skillet, but use less hot sauce because it won't burn.
Quoted from http://chefshane.com
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Wednesday, July 12, 2006
Cheddar Biscuits
Note from Martha Hawthorne:
This recipe has been served in our home for many years. Enjoy!
Martha
Red Lobster Biscuits
2 c. biscuit baking mix
1/2 c. cold water
1 c. finely grated mild cheddar cheese
1/4 c. margarine, melted
1 t. parsley flakes
1/2 t. garlic salt
Preheat oven to 450
Mix biscuit mix, cheese & water. Drop by large spoonfuls onto
greased baking sheet. Bake for 8 - 10 minutes. While still hot
brush on the margarine that has been mixed with the garlic salt
and parsley flakes. Serve hot. SERVES 4
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Sunday, July 09, 2006
It all started a few months before Katrina hit . . .
After Katrina, my friends asked for more Louisiana recipes, stories, and facts.
As a result, I revised Flavored with Love.
It all started before Katrina hit. People all over Mississippi, Texas, and Louisiana were buying and reading the cookbook. Then they begged for more south Louisiana food and experiences.
A lady who owns a gift shop deep down in French country asked me, “How many ingredients do you have in these recipes?”
I said, “It varies. They are all simple to cook, but some of them have as many as 20 things you have to shake into the pot.”
She said, “Good. I’ll sell it in my store. You can’t make food taste right without at least 11 or 10 ingredients.”
About that time Christie and Mike (my daughter and son-in-law) moved across the Mississippi River from Modeste to St.James Parish. Paul (a fellow cookbook writer) and I went to help build a fence around their yard.
To begin the project, Christie went next door to the Kellers’ house, introduced herself to Ms. Hazel, and asked her where the property line was.
With a clear understanding of the acceptable location of the fence, Christie and Paul went to work. About 30 minutes later, a man riding in a little hauling tractor with a load of tools in the back came driving down the street and up the driveway.
Go to www.FlavoredwithLove.com to read the rest of the story.
As a result, I revised Flavored with Love.
It all started before Katrina hit. People all over Mississippi, Texas, and Louisiana were buying and reading the cookbook. Then they begged for more south Louisiana food and experiences.
A lady who owns a gift shop deep down in French country asked me, “How many ingredients do you have in these recipes?”
I said, “It varies. They are all simple to cook, but some of them have as many as 20 things you have to shake into the pot.”
She said, “Good. I’ll sell it in my store. You can’t make food taste right without at least 11 or 10 ingredients.”
About that time Christie and Mike (my daughter and son-in-law) moved across the Mississippi River from Modeste to St.James Parish. Paul (a fellow cookbook writer) and I went to help build a fence around their yard.
To begin the project, Christie went next door to the Kellers’ house, introduced herself to Ms. Hazel, and asked her where the property line was.
With a clear understanding of the acceptable location of the fence, Christie and Paul went to work. About 30 minutes later, a man riding in a little hauling tractor with a load of tools in the back came driving down the street and up the driveway.
Go to www.FlavoredwithLove.com to read the rest of the story.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Friday, June 30, 2006
Collard Greens (Collards), a Source of Antioxiants
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
"'Antioxidant' is a classification of several organic substances,
including vitamins C and E, vitamin A (which is converted from
beta-carotene), selenium (a mineral), and a group known as the
carotenoids. Carotenoids, of which beta- carotene is the most popular,
are a pigment that adds color to many fruits and vegetables -- without
them, carrots wouldn't be orange, for example."
From http://www.goaskalice.columbia.edu/0830.html
"Despite over four decades of research, our understanding of oxidative
damage and the role of antioxidants in health is still in its infancy.
Much of the research done to date has produced contradictory results."
[page description in the source code]
"Other studies have shown that diets high in the antioxidants called
carotenoids, especially lutein and zeaxanthin, did have a protective
benefit in reducing the risk of macular degeneration. These are found
primarily in green leafy vegetables, and the intake of spinach or
collard greens had the greatest benefit. Neither vitamins A, C, nor E
was especially helpful. (58) Scientists believe lutein and zeaxanthin
may help cells avoid oxidative damage from light exposure by absorbing
blue light (59). To prevent the onset of macular degeneration, some
doctors suggest wearing sunglasses to protect your eyes from
ultraviolet light damage and eating green leafy vegetables to keep
lutein levels high in the macula."
From http://www.infoaging.org/b-oxdam-17-r-macular.html
Quoted from Answers.Google.com
Friday, June 16, 2006
Recipe: FATHER'S DAY ITALIAN MEATLOAF
Recipe quoted from What's Cookin'
Current recipe for June 16, 2006
FATHER'S DAY ITALIAN MEATLOAF - LA BELLA VITA'S GUEST COOK - MADDY MULL
2 lb ground beef
1/3 red bell pepper chopped
1 1/2 oz dried bell pepper
1 oz montreal steak seasoning
1/3 cup bread crumbs
2 eggs, beaten
1/3 tbsp Italian seasoning
barbecue sauce
1 italian sausage link
Mix first 6 ingredients together and mix well. Form into a ball and place on wax paper. Spread over wax paper into a 1/2 inch thick rectangle. Place italian sausage across the width of meat mixture. Roll up meatloaf over sausage. Bake at 300 degrees for 40 minutes then rotate and continue cooking an additional 25 minutes.
Combine barbecue sauce and italian seasoning. Spread over meatloaf and serve.
Join La Bella Vita for Father's Day!!
ENJOY and Happy Father's Day.
Current recipe for June 16, 2006
FATHER'S DAY ITALIAN MEATLOAF - LA BELLA VITA'S GUEST COOK - MADDY MULL
2 lb ground beef
1/3 red bell pepper chopped
1 1/2 oz dried bell pepper
1 oz montreal steak seasoning
1/3 cup bread crumbs
2 eggs, beaten
1/3 tbsp Italian seasoning
barbecue sauce
1 italian sausage link
Mix first 6 ingredients together and mix well. Form into a ball and place on wax paper. Spread over wax paper into a 1/2 inch thick rectangle. Place italian sausage across the width of meat mixture. Roll up meatloaf over sausage. Bake at 300 degrees for 40 minutes then rotate and continue cooking an additional 25 minutes.
Combine barbecue sauce and italian seasoning. Spread over meatloaf and serve.
Join La Bella Vita for Father's Day!!
ENJOY and Happy Father's Day.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Cookbook Readers
Two Great Story Cookbooks -- Distinctive Gift Items! They are certainly unique because nobody else has these cookbooks. When people see them the first time, they say, "Ahh! Wow! These books are beautiful! I didn't expect them to be so big"
Order
Order
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
OrderGet This Amazing Southern Cookbook, Flavored with Love, Now!
Order
Wednesday, June 14, 2006
Snippets and Snippets 2
A Reader's Review of Snippets:
I've been reading bits and pieces of Beth Boswell Jack's writing for a number of years, mostly on a web site called USADeepSouth, and it's great to see them all gathered together in this book called Snippets. Our local Arkansas paper doesn't carry her column, but I wish it did. Her writing is funny and smart. I wish all humorous women without edgy big city pretensions weren't compared to Erma Bombeck. Jacks has her very own, clear voice. I love that she's been married to the same man since forever, lives in a small town in Mississippi, but gets around like crazy. Is there such a thing as up-to-date nostalgia? One of my favorite pieces is "Diary of a Mad Strutter". If you've ever heard of the Sweet Potato Queens from Jackson, Mississippi, you must read how Jacks joined the parade. Snippets is a good gift for southern readers, but also could knock down a bunch of stereotypes that Yankees might still be carrying around. For that you might want to check out Southern Jewelry Laws, page 66.
Beth has written Snippets 2!
Who is Beth Jacks?
A resident of the Mississippi Delta, Beth Jacks is a graduate of Millsaps College (B.A.-English) and the University of Mississippi (M.Ed.-Special Education).
Jacks writes poetry and short stories for children's magazines and literary journals. She's had stories and poems published in Simon and Schuster's Chocolate series and in Delta Magazine, Ladybug, Hopscotch, Devo'Zine, Pockets, Boys' Quest, Story Mates, Story Friends, Wee Ones Mag, Northwest Family Magazine, Shining Star, Kids' Highway, Working Writer, Lighthouse Story Collections, Lonzie's Fried Chicken, and a number of other magazines.
A weekly personal essay columnist for several Southern newspapers, Jacks is a member of both the Mississippi Press Association and the Louisiana Press Association.
From USADEEPSOUTH.COM
Monday, May 29, 2006
Fresh Collard Leaves Right from the Flower Beds
Well Paul and I just had a smoked turkey sandwich with fresh collard leaves out from a plant in our flower bed! Why do we even plant flowers when we can get such delicious food right from planter boxes?
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Saturday, May 27, 2006
Yvette Freeman loves collards!
Yvette Freeman, best-known as nurse Haleh Adams on the long-running TV drama "ER," gave us permission to include one of her recipes in The Collard Patch along with her bio.
She grows vegetables in her back yard. Quoting her website:
Among them are budding eggplants, lilac peppers, collard greens, red onions, kale, tomatoes, zucchini and watermelons, which are still producing after a long, hot summer. Herbs, including rosemary, basil, oregano, mint and thyme, are grown in containers in a shady nook near her kitchen.
This quotation is also from Yvette Freeman's website:
Since adopting her healthy lifestyle, Freeman has discovered new ways to incorporate favorite vegetables into home-cooked meals. She uses collard greens, for example, in her own version of Greek roll-ups.
"I use collard greens instead of grape leaves and stuff them with mushrooms and rice instead of meat," she said, adding she's also learned to propagate them by planting a leaf in the ground and watering it.
Now she dreams of having "collard trees," she said, chuckling.
http://www.yvettefreeman.com/television.html
The Collard Patch, http://www.CollardLovers.com
She grows vegetables in her back yard. Quoting her website:
Among them are budding eggplants, lilac peppers, collard greens, red onions, kale, tomatoes, zucchini and watermelons, which are still producing after a long, hot summer. Herbs, including rosemary, basil, oregano, mint and thyme, are grown in containers in a shady nook near her kitchen.
This quotation is also from Yvette Freeman's website:
Since adopting her healthy lifestyle, Freeman has discovered new ways to incorporate favorite vegetables into home-cooked meals. She uses collard greens, for example, in her own version of Greek roll-ups.
"I use collard greens instead of grape leaves and stuff them with mushrooms and rice instead of meat," she said, adding she's also learned to propagate them by planting a leaf in the ground and watering it.
Now she dreams of having "collard trees," she said, chuckling.
http://www.yvettefreeman.com/television.html
The Collard Patch, http://www.CollardLovers.com
Sunday, May 21, 2006
Cooking Collards during the Evening News on KTVE
News
May 17, 2006, 5:00 p. m.
Paul Elliott and Mary Cheatham cooked with Stephen Webster on "Supper with Stephen" featured on the KTVE (West Monroe, LA) on the evening news.
They demonstrated preparing and cooking collards. Paul and Mary showed five collard green dishes during the segment on the 5:00 news and fed the congenial KTVE staff.
Drop a note to admin@collardlovers.com to receive an e-booklet of these recipes.
For news about The Collard Patch, the new collards story book, go to
CollardLovers.com
For news about Flavord With Love, Third Edition, the expanded and revised story cookbook about Mary Lou's Family and friends, please visit
FWLCookbook.com
May 17, 2006, 5:00 p. m.
Paul Elliott and Mary Cheatham cooked with Stephen Webster on "Supper with Stephen" featured on the KTVE (West Monroe, LA) on the evening news.
They demonstrated preparing and cooking collards. Paul and Mary showed five collard green dishes during the segment on the 5:00 news and fed the congenial KTVE staff.
Drop a note to admin@collardlovers.com to receive an e-booklet of these recipes.
For news about The Collard Patch, the new collards story book, go to
CollardLovers.com
For news about Flavord With Love, Third Edition, the expanded and revised story cookbook about Mary Lou's Family and friends, please visit
FWLCookbook.com
Tuesday, May 16, 2006
Collard Green Sandwich
From the NPR site:
Collard Green Sandwich
by Vertamae Grosvenor
Talk of the Nation, November 25, 2004 · Frequent NPR commentator Verta Mae Grosvenor, author of Vertamae Cooks in America's Family Kitchen, offers up a recipe:
Vertamae's Collard Green Sandwich
Ingredients:
Collard Greens (2 or three leaves per sandwich. Choose the small leaves, the nice tender sweet ones... not the big fan leaves)
White Bread (not too thick or thin)
Optional ingredients:
Mustard
Cheese
Thin sliced meats
Thin sliced tomatoes or onions
Spice a pot of water or broth to taste and bring to a full boil as if you were preparing pasta. Once the water is boiling, throw in the collards and boil for five minutes. Remove collards and immediately plunge in ice-cold water. That keeps them green. Bring the water to second boil and throw the collards back in ten minutes. Remove the collards and drain and dry with a paper or cloth towel.
Now you can put your sandwich together and here's where you get creative. Prosciutto works well, or your favorite cheese. My personal favorite is thinly sliced red onion with Dijon mustard. I found that mustard works better than mayonnaise. I also like to add a thinly sliced, real good tomato... not the watery kind please.
Collard Green Sandwich
by Vertamae Grosvenor
Talk of the Nation, November 25, 2004 · Frequent NPR commentator Verta Mae Grosvenor, author of Vertamae Cooks in America's Family Kitchen, offers up a recipe:
Vertamae's Collard Green Sandwich
Ingredients:
Collard Greens (2 or three leaves per sandwich. Choose the small leaves, the nice tender sweet ones... not the big fan leaves)
White Bread (not too thick or thin)
Optional ingredients:
Mustard
Cheese
Thin sliced meats
Thin sliced tomatoes or onions
Spice a pot of water or broth to taste and bring to a full boil as if you were preparing pasta. Once the water is boiling, throw in the collards and boil for five minutes. Remove collards and immediately plunge in ice-cold water. That keeps them green. Bring the water to second boil and throw the collards back in ten minutes. Remove the collards and drain and dry with a paper or cloth towel.
Now you can put your sandwich together and here's where you get creative. Prosciutto works well, or your favorite cheese. My personal favorite is thinly sliced red onion with Dijon mustard. I found that mustard works better than mayonnaise. I also like to add a thinly sliced, real good tomato... not the watery kind please.
Wednesday, May 10, 2006
Forty-Five Free Recipes
Hello!
I've just finished assembling some of the recipes that appear online at FWLCookbook.com. I placed them in an electronic cookbook.
The title is Forty-Five Free Recipes. Write me at mcheatham@cox-internet.com for your free copy.
I've just finished assembling some of the recipes that appear online at FWLCookbook.com. I placed them in an electronic cookbook.
The title is Forty-Five Free Recipes. Write me at mcheatham@cox-internet.com for your free copy.
Friday, April 28, 2006
LSU AgCenter . Vegetables for South Louisiana Series
LSU AgCenter . Vegetables for South Louisiana Series: "Collards
Collards
Recommended Varieties
Morris Heading, Vates, Georgia (Creole), Champion
Cultural Practices
Planting Dates
March 15 to October 1
Seed to Plant -- 1 packet (100 ft row)
Planting Practices
Plant 1/8 inch deep, for plants 6 to 12 inches apart
Fertilizing
5 to 6 lbs 8-8-8 or 8-24-24 (100 ft row). Side dress with 1/4 to 3/4 lb nitrogen 3 to 4 weeks after planting and again in 2 to 3 weeks. Side dressing after the first harvest will help the plant produce a second crop in 3 to 4 weeks
Harvesting
Days to harvest -- 75
Collard greens are harvested by cutting the tops out of the plants. However, any of the leaves may be harvested
Insect and Disease Control
Aphids -- Malathion (57%EC) 2 tsp/gal water, 7 days before harvest
Caterpillars -- B.t. (Thuricide, etc) according to label. Use weekly with wetting agent in spray
Comments
Plant some collards (6 to 10 plants) each month during the growing season to provide a continuing source of tender greens"
Collards
Recommended Varieties
Morris Heading, Vates, Georgia (Creole), Champion
Cultural Practices
Planting Dates
March 15 to October 1
Seed to Plant -- 1 packet (100 ft row)
Planting Practices
Plant 1/8 inch deep, for plants 6 to 12 inches apart
Fertilizing
5 to 6 lbs 8-8-8 or 8-24-24 (100 ft row). Side dress with 1/4 to 3/4 lb nitrogen 3 to 4 weeks after planting and again in 2 to 3 weeks. Side dressing after the first harvest will help the plant produce a second crop in 3 to 4 weeks
Harvesting
Days to harvest -- 75
Collard greens are harvested by cutting the tops out of the plants. However, any of the leaves may be harvested
Insect and Disease Control
Aphids -- Malathion (57%EC) 2 tsp/gal water, 7 days before harvest
Caterpillars -- B.t. (Thuricide, etc) according to label. Use weekly with wetting agent in spray
Comments
Plant some collards (6 to 10 plants) each month during the growing season to provide a continuing source of tender greens"
Friday, April 14, 2006
THE COLLARD PATCH
The Collard Patch is our new story cookbook. The printer is running a proof of the cover and the text today! If you would like to be one of the first to own this book, drop me a note. I'll make you a really good deal.
Paul Elliott and I have co-authored this unique cookbook. On the Internet there are hundreds of recipes for cooking collards, but I honestly do not know of another book focusing on the subject. Here are some of the things our book contains:
Some really good stories
The Most Popular Collard Greens Recipe in the World!
Cornbread Recipes to Go with the Collards
Heart Health Recipes
288 Big Pages of 214 Remarkable Recipes!
Write me at MaryCheatham@fwlcookbook.com for more information about the cookbook.
Wednesday, April 12, 2006
Easter Recipes E-Book
My son-in-law Mike has a very easy way to prepare ham. It's perfect for Easter. In fact, I have an entire set of recipes for a great Southern Easter meal. If you will e-mail me at admin@fwlcookbook.com, I'll send the recipes to you.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Friday, February 17, 2006
Thursday, February 16, 2006
Melchiorra’s Spaghetti
Here is one of the new recipes that will be appearing in the third edition of Flavored with Love.
Melchiorra’s Spaghetti Sauce
Brown:
Large pieces of lamb (the size a little larger than a fist)
Large pieces of beef (can use neck bones, or joints)
Large pieces of vealOlive oil
Parsley
Oregano
Garlic (fresh)
Celery
Onions
Other - like mushrooms
Squeeze fresh whole tomatoes (can be from cans) in a bowl.
Add to a pan (with the tomatoes):
1 (or how many you think is necessary) can of tomato sauce
1can of tomato paste
Simmer on low for 2 to 3 hours. Stir frequently so that the sauce does not char on the bottom.
Remove meat from sauce and place in a separate dish.
Spaghetti
Boil a pan of water (how much depends on how many are being served), and add olive oil while boiling and some salt (taste water to see if not too salty).
Add spaghetti, either whole or halved, into the water
Sample the spaghetti after about 10 to 15 minutes:
CAUTION: don't make too SOFT! (Spaghetti is eaten the best when it's al dente—a little hard.)
Remove water through colander, add spaghetti to a pan (without sauce), add some olive oil (to prevent sticking), and mix.
With the sauce and spaghetti made, you are now ready to serve.
Paul Urso’s Notes
1. You can replace the lamb, beef, and veal with pieces of chicken (or fowls) if you want chicken tomato sauce.
2. If you want Marinara sauce - do not use meat of any kind.
3. If you want meatballs, take some chopped meat (of any kind) brown the meatballs in a frying pan with olive oil and add to the sauce above while simmering.
Mary Lou, this is my mother’s. ,Melchiorra Garufi Urso (of course she's deceased) was a peasant woman from the mountains of Fiumedinisi, Sicily, born in 1886. She was named after one of the Magi. There was no one better than my Mom.
The making is in the SAUCE. It takes a while for the sauce, but you can make a whole bunch. It seems to last forever. You can even freeze it, and it never loses its taste. Spaghetti is quick and easy to make.
Mom was an illiterate Italian peasant woman, and when she cooked she never used a book (couldn't read), and heated the pot so long, put in a pinch of this and a pinch of that, broiled, baked, grilled, and NEVER fried.
She was extremely bright even though she never went to school. She did all the grocery shopping, and, although some of those smart aleck Italians in Brooklyn tried to cheat her. THEY NEVER COULD! God bless you.
Mary Lou’s Note
Paul Urso, PhD, is a sweet, gorgeous man, who looks like Tony Bennett. He has published over 100 articles in scientific publications, and he also has published several poems of literary merit.
This recipe does not include specific amounts. There is no way to tell you exactly how much of each ingredient to include. You will have to taste it and work at it.
http://www.fwlcookbook.com/Order.html Get This Amazing Southern Cookbook, Flavored with Love, Now!
Melchiorra’s Spaghetti Sauce
Brown:
Large pieces of lamb (the size a little larger than a fist)
Large pieces of beef (can use neck bones, or joints)
Large pieces of vealOlive oil
Parsley
Oregano
Garlic (fresh)
Celery
Onions
Other - like mushrooms
Squeeze fresh whole tomatoes (can be from cans) in a bowl.
Add to a pan (with the tomatoes):
1 (or how many you think is necessary) can of tomato sauce
1can of tomato paste
Simmer on low for 2 to 3 hours. Stir frequently so that the sauce does not char on the bottom.
Remove meat from sauce and place in a separate dish.
Spaghetti
Boil a pan of water (how much depends on how many are being served), and add olive oil while boiling and some salt (taste water to see if not too salty).
Add spaghetti, either whole or halved, into the water
Sample the spaghetti after about 10 to 15 minutes:
CAUTION: don't make too SOFT! (Spaghetti is eaten the best when it's al dente—a little hard.)
Remove water through colander, add spaghetti to a pan (without sauce), add some olive oil (to prevent sticking), and mix.
With the sauce and spaghetti made, you are now ready to serve.
Paul Urso’s Notes
1. You can replace the lamb, beef, and veal with pieces of chicken (or fowls) if you want chicken tomato sauce.
2. If you want Marinara sauce - do not use meat of any kind.
3. If you want meatballs, take some chopped meat (of any kind) brown the meatballs in a frying pan with olive oil and add to the sauce above while simmering.
Mary Lou, this is my mother’s. ,Melchiorra Garufi Urso (of course she's deceased) was a peasant woman from the mountains of Fiumedinisi, Sicily, born in 1886. She was named after one of the Magi. There was no one better than my Mom.
The making is in the SAUCE. It takes a while for the sauce, but you can make a whole bunch. It seems to last forever. You can even freeze it, and it never loses its taste. Spaghetti is quick and easy to make.
Mom was an illiterate Italian peasant woman, and when she cooked she never used a book (couldn't read), and heated the pot so long, put in a pinch of this and a pinch of that, broiled, baked, grilled, and NEVER fried.
She was extremely bright even though she never went to school. She did all the grocery shopping, and, although some of those smart aleck Italians in Brooklyn tried to cheat her. THEY NEVER COULD! God bless you.
Mary Lou’s Note
Paul Urso, PhD, is a sweet, gorgeous man, who looks like Tony Bennett. He has published over 100 articles in scientific publications, and he also has published several poems of literary merit.
This recipe does not include specific amounts. There is no way to tell you exactly how much of each ingredient to include. You will have to taste it and work at it.
http://www.fwlcookbook.com/Order.html Get This Amazing Southern Cookbook, Flavored with Love, Now!
Wednesday, February 01, 2006
Recipe for Super Bowl XL: Super Bowl Sundae
Here is a great snack to enjoy eating while you watch the Seattle Seahawks and Pittsburgh Steelers Fans in the Super Bowl XL.
Prepare the dish in a 9 X 9” casserole dish.
1 can of Pace® refried beans 1 large tomato 1 small bottle of black or green olives Guacamole (homemade or tub) 1 small onion (optional) Shredded sharp cheddar cheese 1 (8ounce) tub of sour cream
First spread the can of refried beans in the bottom of the dish.
Then add desired layers like the guacamole; then olives, onions, tomato; then the shredded cheese, and finally the sour cream.
(I use the Tostitos® brand of chips to dip with.)
Then sit back and cheer on your favorite football team while eating your Football Sundae! GO TEAM!!
Thanks, Elizabeth!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Seattle Seahawks and Pittsburgh Steelers Fans!
Seattle Seahawks and Pittsburgh Steelers Fans, or anyone interested in the Super Bowl XL, keep watching here I've found an excellent gameday recipe and will post it soon.
Oh, yes. I've heard about some of the commercials that will be aired, and they can be as interesting as the game. Take a good look at GM's Pontiac Solstice (Google Pontiac) and Mazda's MX-5.
Oh, yes. I've heard about some of the commercials that will be aired, and they can be as interesting as the game. Take a good look at GM's Pontiac Solstice (Google Pontiac) and Mazda's MX-5.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Monday, December 19, 2005
Bavarian Roast Turkey
Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and 1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs; add 1 egg. Season with sage, thyme, salt and pepper; then put in a dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake in a hot oven until done.
Wednesday, December 14, 2005
Mary Lou's Easy and Tasty Fried Chicken
Each of us has his own way of cooking chicken. My method is one I learned from my mother when I grew up in south Mississippi.
My sister Ruth and I often had the job of slaughtering a chicken from the yard. The chicken and the sisters suffered great pain. Usually I didn't want to eat the chicken by the time it made it to the table.
Here's my method:Buy a chicken. That way you can be noble like Brutus and have someone else commit the poultry murder. Buy it previously cut up or cut your own chicken.
My mother always cut the chicken so that she had a large piece containing the wishbone--we called it the pulley bone. My brother Buddy and I would have a negotiation over that piece. I usually won.
If you cut the chicken, use a sharp knife. Cut it into halves, then cut it into fourths, and finally cut the pieces fourths into eighths. Cutting a chicken is not, as we thought when we were children, rocket science. I'll let you decide whether you want to remove the skin.
Be sure to trim the globs of fat off the chicken pieces.Wash the chicken, everything that touches the chicken, and your hands with care.
Marinate the chicken covered and stored in the refrigerator in buttermilk overnight.The next day wash the chicken and drain it on paper towels.Dredge it in a mix of self-rising flour that has been seasoned liberally with your favorite seasonings, such as seasoning salt, black pepper, ground red pepper, paprika, garlic powder, oregano, rosemary, and salt. Or you may prefer a spicy south Louisiana blend.
Pour enough oil to halfway fill a heavy Dutch oven or very deep iron skillet. You want the oil to cover the chicken. Heat the oil until it is really hot.
Place the chicken in the oil one layer at a time. You will want to place the pretty sides down.
Fry it until no blood oozes out if you stick it or until it is 180 degrees inside the biggest pieces.Drain it on a rack.
Serve it with some garlic mashed potatoes or some rice and homemade gravy.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
South Louisiana Collard Greens, Stir Fried with Sweet and Sour Sauce
Stir-Fried Greens2 bunches greens, collards if possible
¼ pound bacon,
diced1 red onion, sliced thin
Rice wine vinegar
Salt and pepper
1. Remove stems, then cut greens into thin strips.
2. Wash thoroughly.
3. Render bacon until crisp, add onion and cook onion until onion is done.
4. Add greens and toss in pan.
5. Add salt and pepper to taste, then add vinegar and toss in pan.
6. Remove from heat and keep warm.
7. Serve with Sweet and Sour Sauce (recipe below).
Note: Words are inadequate to tell you how good this sauce is. There is extra sauce, which I use on everything from carrots to Brussels sprouts. These recipes are for restaurant amounts and are quoted exactly as the chefs wrote them.
Sweet and Sour Sauce
6 cups sugar4 cups red wine vinegar3 cups teriyaki sauceChopped garlicChopped gingerChopped cilantro3 cups ketchupCornstarch
Mix sugar, vinegar, teriyaki, garlic, and ginger in a pot and bring to a boil.Add cilantro and ketchup and return to a boil.Thicken with a little cornstarch mixed with water. Serve warm. Armand’s, a deliciously decorated new restaurant in deep French country, is housed within Chris’s Flowers & Gifts located at 313 Main Street, Gramercy, LA 70052. Behind the main dining room sits a New Orleans style courtyard, where on special occasions there is enjoyable live music— not too loud.Call Jim Rooker, Armand’s executive chef, at 225-869-8440 to reserve space for a party or have him cater something extra special for you.When I asked him to give me his favorite recipe, he gave me two that he received from John Martin Terranova, deceased, the former executive chef of the Castle, an exquisite restaurant located in the old stables of historic Dunleith Plantation, Natchez, Mississippi.Grilled Pork Tenderloin and Stir-Fried Collards are featured with Creamed Sweet Potatoes on the Castle’s dinner menu. Jim shared his treasured recipes with me, and I’m giving them to you.Jim’s intimate restaurant will rank among the best in the New Orleans area when the connoisseurs of fine cuisine find it. You can beat the city crowd there and avoid the New Orleans traffic for an unforgettable dining experience.
http://www.fwlcookbook.com/Armands.html
Monday, December 12, 2005
RECIPES: My Favorite Christmas Recipes
HOW TO COOK AN OLD-FASHIONED CHRISTMAS DINNER WITHOUT RUINING YOUR CHRISTMAS DAY
Imagine the way Christmas was when you were growing up--when a mixture of unforgettable aromas wafted from the kitchen.
My favorite recipes to create the old-fashioned aromas of Christmas are the ones I'm sharing in the e-book, MY FAVORITE CHRISTMAS RECIPES. This collection of recipes would fill too much space if I published them as a group here on the Collard Patch blog, but I'd love to share them with you. For that reason, I have placed them in an e-book that I want to give you.
These recipes will help you have an extra special Christmas dinner. You can prepare many of the dishes ahead of time. The secret is to plan ahead.
Even though you may not have an opportunity to cook all these recipes, you will experience the joy of an old-fashioned Christmas as you read my electronic Christmas gift to you.
Please share these recipes with your friends. All I ask is that you include your name and e-mail address so people will know where the recipes came from.
Write me at admin@fwlcookbook.com, and I'll send you a free e-book of Christmas recipes you are sure to enjoy.
Merry Christmas,
Mary
Imagine the way Christmas was when you were growing up--when a mixture of unforgettable aromas wafted from the kitchen.
My favorite recipes to create the old-fashioned aromas of Christmas are the ones I'm sharing in the e-book, MY FAVORITE CHRISTMAS RECIPES. This collection of recipes would fill too much space if I published them as a group here on the Collard Patch blog, but I'd love to share them with you. For that reason, I have placed them in an e-book that I want to give you.
These recipes will help you have an extra special Christmas dinner. You can prepare many of the dishes ahead of time. The secret is to plan ahead.
Even though you may not have an opportunity to cook all these recipes, you will experience the joy of an old-fashioned Christmas as you read my electronic Christmas gift to you.
Please share these recipes with your friends. All I ask is that you include your name and e-mail address so people will know where the recipes came from.
Write me at admin@fwlcookbook.com, and I'll send you a free e-book of Christmas recipes you are sure to enjoy.
Merry Christmas,
Mary
Sunday, December 11, 2005
RECIPE: Weese's Nut Cake
David from the low country requested a recipe for nut cake, and I'm sending him my mother-in-law's mother's recipe. Mom says this cake is wonderful.
Does anyone else have a nut cake recipe you'd like to share?
Weese's Nut Cake
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 cup bourbon
1 pound raisins
2 pounds pecans
4 cups cake flour
½ pound butter
6 eggs separated
2 cups sugar
½ teaspoon salt
4 teaspoons baking powder
1.Soak spices in whiskey overnight.
2.Coat raisins and pecans in a small amount of flour.
3.Cream together butter, egg yolks, and sugar.
4.Sift together flour, baking powder, and salt; add to creamed mixture.
5.Add raisins and pecans.
6.Next add whiskey and spices.
7.Fold in egg whites, stiffly beaten.
8.Bake at 250°F for 3 hours in tube pan.
Does anyone else have a nut cake recipe you'd like to share?
Weese's Nut Cake
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 cup bourbon
1 pound raisins
2 pounds pecans
4 cups cake flour
½ pound butter
6 eggs separated
2 cups sugar
½ teaspoon salt
4 teaspoons baking powder
1.Soak spices in whiskey overnight.
2.Coat raisins and pecans in a small amount of flour.
3.Cream together butter, egg yolks, and sugar.
4.Sift together flour, baking powder, and salt; add to creamed mixture.
5.Add raisins and pecans.
6.Next add whiskey and spices.
7.Fold in egg whites, stiffly beaten.
8.Bake at 250°F for 3 hours in tube pan.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Wednesday, November 30, 2005
BIOGRAPHY: Rachael Ray
Rachael Ray
Rachael Ray was born into cooking. "My first vivid memory is watching Mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4," says Rachael. "Everyone on both sides of my family cooks."
Rachael's maternal grandfather grew and cooked everything that his family of 12 needed for sustenance, and her dad's family was steeped in the food-rich traditions of Louisiana. The Ray family was also in the food business, owners of a family restaurant in Cape Cod, Massachusetts. Eventually the family relocated to New York, where her mother went to work as the food supervisor for a chain of upstate restaurants.
Rachael's career started at Macy's Marketplace in New York, first at the candy counter and then as the manager of the fresh foods department. After Macy's, Ray helped to open Agata & Valentina, the prestigious New York gourmet marketplace, where she was the store manager and buyer. Though this New York City food fast track was exciting, Rachael decided she wanted to return to the lifestyle of the Adirondacks.
Once upstate, Rachael managed pubs and restaurants at the famed Sagamore resort on Lake George and was then recruited by Cowan & Lobel, a large gourmet market in Albany, to be its food buyer. Rachael turned the job into dual positions as food buyer and chef. As a way to increase grocery sales during the holidays, Rachael began a series of cooking classes.
The "30 Minute Meals" classes became so popular that the local media sent a feature reporter to cover the phenomenon, and the following week, an Albany TV station asked Rachael to do a weekly "30 Minute Meals" segment for the evening news. Nominated for two regional Emmys, the show was a major success: A companion cookbook sold 10,000 copies locally. Rachael's TV work grew to include a series of travel segments following the same theme of living a rich life without having to be wealthy. Today Rachael's work continues on Food Network's 30 Minute
Rachael Ray
Rachael Ray was born into cooking. "My first vivid memory is watching Mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4," says Rachael. "Everyone on both sides of my family cooks."
Rachael's maternal grandfather grew and cooked everything that his family of 12 needed for sustenance, and her dad's family was steeped in the food-rich traditions of Louisiana. The Ray family was also in the food business, owners of a family restaurant in Cape Cod, Massachusetts. Eventually the family relocated to New York, where her mother went to work as the food supervisor for a chain of upstate restaurants.
Rachael's career started at Macy's Marketplace in New York, first at the candy counter and then as the manager of the fresh foods department. After Macy's, Ray helped to open Agata & Valentina, the prestigious New York gourmet marketplace, where she was the store manager and buyer. Though this New York City food fast track was exciting, Rachael decided she wanted to return to the lifestyle of the Adirondacks.
Once upstate, Rachael managed pubs and restaurants at the famed Sagamore resort on Lake George and was then recruited by Cowan & Lobel, a large gourmet market in Albany, to be its food buyer. Rachael turned the job into dual positions as food buyer and chef. As a way to increase grocery sales during the holidays, Rachael began a series of cooking classes.
The "30 Minute Meals" classes became so popular that the local media sent a feature reporter to cover the phenomenon, and the following week, an Albany TV station asked Rachael to do a weekly "30 Minute Meals" segment for the evening news. Nominated for two regional Emmys, the show was a major success: A companion cookbook sold 10,000 copies locally. Rachael's TV work grew to include a series of travel segments following the same theme of living a rich life without having to be wealthy. Today Rachael's work continues on Food Network's 30 Minute
Rachael Ray
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Tuesday, November 29, 2005
Meet Willie Crawford, Internet Genius and Soul Food Cookbook Author
Autobiography of
Willie Crawford
I grew up on a tobacco farm in Fairmont, North Carolina. My two younger brothers and I were raised by my grandmother (Mary Alice Jones). From as early as 5 or 6 she started teaching us to cook. At first - simple things like grits, eggs, and toast. Later things such as cakes from scratch and stuffed turkeys. Part of her motivation may have been due to the fact that by the time I was 6 she was already 65. Anyway - she wanted us to learn to take care of ourselves. So she taught us to cook, iron, sew, do laundry, etc. at a very early age.
Since we were very poor, we also learned to work at an early age. In fact, we were so poor that if you looked up "poor" in the dictionary, you did not see our picture. Nobody owned a camera at least until we were teenagers. We were helping neighborhood farmers with their tobacco and cucumber crops as early as 6 years of age.. We were also doing chores for relatives at a very early age. My aunts and uncles had me doing things like feeding their livestock after school, unthawing their electric water pumps, and doing yard work. This was good because this was how we paid for our school clothes and supplies. We bought the majority of our school stuff, and the government provided us with free school meals. The school lunch program fed a major portion of my neighborhood.
At home, we grew much of our own food. We had a large garden with tomatoes, potatoes, cabbage, collards, turnips, okra, peas, string beans, butter beans, squash, strawberries, and whatever else we cared to plant. We froze many vegtables for winter although collards and turnips would continue growing half-way through the winter. Relatives (slightly better off) also frequently gave us food they had canned or frozen for the winter. The sweet potatoes my Uncle Thomas stored in potato hills were probably my favorite.
We also had livestock. I personally raised pigs and rabbits. I tried raising chickens but without much success. The chick were very frail and few survived the drafty chicken pen I put them in. The hogs I raised did well and I periodically sold one at the local stock yard for what was big money back then. I fed my hogs commercial livestock feed when I could afford to. In the summer it was more often weeds I pulled from nearby fields. In the fall I often gathered corn left behind by the mechanical combine to feed my pigs. This lasted into the winter at times. The winters were fairly mild, my hogs did well and provided food and a little money.
When I was about 14 or 15, my grandmother bought me a 22 rifle with my money. I used that to hunt rabbits and squirrels after school. I was a good shot and frequently brought home squirrels. An old squirrel with rice made a very tasty treat. Me and my relatives were all fairly good shots. I learned to shoot by shooting pecans off our trees with my bb gun. Sometimes I could even hit a grasshopper sitting on the clothes line - although this was more luck than skill.
The food we raised or hunted was supplemented with surplus government food. We would go to the local welfare office to pick up dried beans, powdered eggs, powdered milk, huge blocks of cheese, milk, cereal, and other goodies. I still like the taste of powdered eggs.
It was a harsh life, yet a good one. We never really went to bed hungry. We learned to be self-sufficient. Cooking was something I really liked to do. Since we did not have a telephone, television, or car for much of my youth, cooking also gave me something to do. I would also periodically go to my Aunt Ruth's house and cook for her. She had a television, so I liked visiting her. She frequently had me prepare chitterlings when I went to visit. That's where my love of chitterlings first developed. I'd clean, then boil them. Next I would fry them and sit down with her and eat my fill. What a treat! She seemed to like my cooking and that stroked my confidence.
Soul Food Recipes
Order a Soul Food cookbook for yourself and some for gifts.
Willie Crawford
I grew up on a tobacco farm in Fairmont, North Carolina. My two younger brothers and I were raised by my grandmother (Mary Alice Jones). From as early as 5 or 6 she started teaching us to cook. At first - simple things like grits, eggs, and toast. Later things such as cakes from scratch and stuffed turkeys. Part of her motivation may have been due to the fact that by the time I was 6 she was already 65. Anyway - she wanted us to learn to take care of ourselves. So she taught us to cook, iron, sew, do laundry, etc. at a very early age.
Since we were very poor, we also learned to work at an early age. In fact, we were so poor that if you looked up "poor" in the dictionary, you did not see our picture. Nobody owned a camera at least until we were teenagers. We were helping neighborhood farmers with their tobacco and cucumber crops as early as 6 years of age.. We were also doing chores for relatives at a very early age. My aunts and uncles had me doing things like feeding their livestock after school, unthawing their electric water pumps, and doing yard work. This was good because this was how we paid for our school clothes and supplies. We bought the majority of our school stuff, and the government provided us with free school meals. The school lunch program fed a major portion of my neighborhood.
At home, we grew much of our own food. We had a large garden with tomatoes, potatoes, cabbage, collards, turnips, okra, peas, string beans, butter beans, squash, strawberries, and whatever else we cared to plant. We froze many vegtables for winter although collards and turnips would continue growing half-way through the winter. Relatives (slightly better off) also frequently gave us food they had canned or frozen for the winter. The sweet potatoes my Uncle Thomas stored in potato hills were probably my favorite.
We also had livestock. I personally raised pigs and rabbits. I tried raising chickens but without much success. The chick were very frail and few survived the drafty chicken pen I put them in. The hogs I raised did well and I periodically sold one at the local stock yard for what was big money back then. I fed my hogs commercial livestock feed when I could afford to. In the summer it was more often weeds I pulled from nearby fields. In the fall I often gathered corn left behind by the mechanical combine to feed my pigs. This lasted into the winter at times. The winters were fairly mild, my hogs did well and provided food and a little money.
When I was about 14 or 15, my grandmother bought me a 22 rifle with my money. I used that to hunt rabbits and squirrels after school. I was a good shot and frequently brought home squirrels. An old squirrel with rice made a very tasty treat. Me and my relatives were all fairly good shots. I learned to shoot by shooting pecans off our trees with my bb gun. Sometimes I could even hit a grasshopper sitting on the clothes line - although this was more luck than skill.
The food we raised or hunted was supplemented with surplus government food. We would go to the local welfare office to pick up dried beans, powdered eggs, powdered milk, huge blocks of cheese, milk, cereal, and other goodies. I still like the taste of powdered eggs.
It was a harsh life, yet a good one. We never really went to bed hungry. We learned to be self-sufficient. Cooking was something I really liked to do. Since we did not have a telephone, television, or car for much of my youth, cooking also gave me something to do. I would also periodically go to my Aunt Ruth's house and cook for her. She had a television, so I liked visiting her. She frequently had me prepare chitterlings when I went to visit. That's where my love of chitterlings first developed. I'd clean, then boil them. Next I would fry them and sit down with her and eat my fill. What a treat! She seemed to like my cooking and that stroked my confidence.
Soul Food Recipes
Order a Soul Food cookbook for yourself and some for gifts.
RECIPE: Fried Chitterlings (Chitlins) and Hog Maws
From Chitterlings.com: Fried Chitterlings (Chitlins) and Hog Maws
In my part of the country, chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.
Ingredients:
2 pounds hog maws (pig stomach)
2 pounds chitterlings (pig intestines)
3 quarts water
1 teaspoon salt
1/2 teaspoon red pepper (flakes)
1 medium peeled onion (white or yellow)
The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.
Willie Crawford
Get Willie Crawford's Soul Food cookbook!
In my part of the country, chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.
Ingredients:
2 pounds hog maws (pig stomach)
2 pounds chitterlings (pig intestines)
3 quarts water
1 teaspoon salt
1/2 teaspoon red pepper (flakes)
1 medium peeled onion (white or yellow)
The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long.
Willie Crawford
Get Willie Crawford's Soul Food cookbook!
Monday, November 28, 2005
RECIPE: Smoked Duck or Goose
Slow Smoked Wild Duck (or Goose)
This will take 4 to 8 hours depending on the heat of the smoker and thickness of the breast meat of the birds.
Ingredients
2-4 dressed birds, skinned
½ stick butter per bird -- more as needed
1 teaspoon liquid smoke per bird (optional)
1 teaspoon herbs of choice per bird (optional), rosemary or sage
hickory, pecan, or mesquite wood chips, at least a double handful per bird
This is an all day project, though other activities can be engaged in through the process. However, the preparation must begin a day earlier.
Preparation the day before the feast:
1. Hunt birds. Whether you actually bag any or not is not particularly important provided you are prepared to buy, bargain, or beg for the required birds.
2. Clean birds and refrigerate.
3. Soak the wood chips for smoking in water overnight.
4. Tell thrilling stories of the hunt to eager listeners.
5. Waken eager listeners as necessary.
6. Sleep well.
Feast Day
1. Light plenty of charcoal and confine pile to one area of the fire bed if you are using a grill rather than a true smoker.
2. Drain wood chips for smoking and place a large handful in aluminum foil and wrap poking holes through out the pouch. You will need one or more pouches of smoking chips per bird depending on size of pouch and duration of planned smoke.
3. Skin birds.
4. Place birds in shallow pans or aluminum foil "pans" made of several layers of foil with sides turned up about 1 inch on all 4 sides crimping corners.
5. Put in grill (on side away from charcoal) or smoker.
6. Put a chips pouch close to the coals or fire to allow gradual, slow burning of wood producing flavorful smoke. Replace pouches as wood becomes fully charred. Burned wood chips may be added to the charcoal to complete burning.
7. Place butter in pan along with liquid smoke and herbs of choice.
8. Baste birds with the buttery liquid in pan frequently (about every 20 minutes, more frequently as necessary) to see that the meat remains moist.
9. Turn birds about every 2 hours.
10. Add charcoal and adjust air inlets as necessary.
11. The temptation is to cook the meat too fast. Another pitfall is the failure to baste the birds frequently enough to maintain the meat's moisture.
12. The meat is done when the thickest part, usually the breast near the breastbone, is done with no bloody juice being noted when making a small cut is made through the full thickness.
13. Time to doneness will vary greatly with size and number of birds and size and heat of smoker.
Serving Suggestions
Serve with chutney of various sorts. Relish or salsa works well, too.
Contributed by Dr. Paul Elliott in Flavored with Love.
This will take 4 to 8 hours depending on the heat of the smoker and thickness of the breast meat of the birds.
Ingredients
2-4 dressed birds, skinned
½ stick butter per bird -- more as needed
1 teaspoon liquid smoke per bird (optional)
1 teaspoon herbs of choice per bird (optional), rosemary or sage
hickory, pecan, or mesquite wood chips, at least a double handful per bird
This is an all day project, though other activities can be engaged in through the process. However, the preparation must begin a day earlier.
Preparation the day before the feast:
1. Hunt birds. Whether you actually bag any or not is not particularly important provided you are prepared to buy, bargain, or beg for the required birds.
2. Clean birds and refrigerate.
3. Soak the wood chips for smoking in water overnight.
4. Tell thrilling stories of the hunt to eager listeners.
5. Waken eager listeners as necessary.
6. Sleep well.
Feast Day
1. Light plenty of charcoal and confine pile to one area of the fire bed if you are using a grill rather than a true smoker.
2. Drain wood chips for smoking and place a large handful in aluminum foil and wrap poking holes through out the pouch. You will need one or more pouches of smoking chips per bird depending on size of pouch and duration of planned smoke.
3. Skin birds.
4. Place birds in shallow pans or aluminum foil "pans" made of several layers of foil with sides turned up about 1 inch on all 4 sides crimping corners.
5. Put in grill (on side away from charcoal) or smoker.
6. Put a chips pouch close to the coals or fire to allow gradual, slow burning of wood producing flavorful smoke. Replace pouches as wood becomes fully charred. Burned wood chips may be added to the charcoal to complete burning.
7. Place butter in pan along with liquid smoke and herbs of choice.
8. Baste birds with the buttery liquid in pan frequently (about every 20 minutes, more frequently as necessary) to see that the meat remains moist.
9. Turn birds about every 2 hours.
10. Add charcoal and adjust air inlets as necessary.
11. The temptation is to cook the meat too fast. Another pitfall is the failure to baste the birds frequently enough to maintain the meat's moisture.
12. The meat is done when the thickest part, usually the breast near the breastbone, is done with no bloody juice being noted when making a small cut is made through the full thickness.
13. Time to doneness will vary greatly with size and number of birds and size and heat of smoker.
Serving Suggestions
Serve with chutney of various sorts. Relish or salsa works well, too.
Contributed by Dr. Paul Elliott in Flavored with Love.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Christmas Tree History and Fun Facts
"Heap on more wood! - the wind is chill;
But let it whistle as it will,
We'll keep our Christmas merry still."
These warm, vivid lines from Walter Scott's poem "Marmion" paint an almost-perfect holiday picture. Add to it a well-decorated Christmas tree and its magical beauty will evoke true Christmas spirit even in the heart of the sternest Scrooge!
The Christmas tree as we know it today has come a long way from its rather obscure beginnings. A combination of different facts, legends and customs, it has evolved to become the most popular and enduring Christmas tradition.
Pagan Sources
The Christmas tree is often explained as a Christianization of several pagan influences. The Romans decked their halls with garlands of laurel and placed candles in live trees as part of their celebration of Saturnalia. In Scandinavia, apples and candles were hung from evergreen trees during the winter solstice, known as Yule, as a reminder that spring and summer will soon follow.
St. Boniface
Legend says that England's St. Boniface, who traveled to Germany in the seventh century, was furious when he saw pagans revering an oak tree. He hacked the oak tree down but a fir tree sprang up in its place. St. Boniface then attempted to introduce the ideal of Trinity to the pagan tribes using the triangular-shaped, evergreen tree, which in time became a part of the Christmas celebrations. In fact, by the 12th century, it was a common custom in central Europe to hang fir trees upside down from ceilings at Christmas.
Martin Luther
Most of the credit for the tradition of the Christmas tree as we know it goes to the 16th century German theologian and Protestant Reformation leader, Martin Luther. It's said that one Christmas eve he was extremely touched by the beautiful sight of snow-dusted evergreen branches shimmering in the moonlight. Wanting to recreate that beauty for his children, he went home, set up a small fir tree and adorned it with candles - a custom we still honor today in modern forms.
Which tree wins the popularity contest?
In the 1870's the most popular Christmas tree was the fragrant Cedar. However, it lost its foliage indoors quickly, and so was replaced briefly by the Hemlock, which was flimsy and would not support many ornaments on its branches. Pines and spruces followed, but by 1900 all these were ousted by the Balsam Fir.
Balsam Fir retained its lead until the depression of the 1930's, when it was overtaken by the Scots Pine. Nowadays it is the tree most commonly cultivated in Christmas tree plantations in eastern North America.
The Scots Pine briefly lost the lead in the 1960's to the Douglas Fir, which is now popular only in the western part of North America. In California, the Monterey Pine is the most popular tree; in the south the White Pine is most prevalent, while New England largely uses Balsam Fir, White Fir or White Spruce.
Let there be light!
In the past, Christmas trees were often lit with candles or with colorful glass lanterns, but as soon as technology allowed, Christmas trees were lit up and decorated with electric lights. In 1882, Thomas Edison's lab assistant, Edward Johnson, strung a Christmas tree with hand-blown light bulbs.
Other popular Christmas traditions - Santa Claus
Santa Claus gets his origins from St. Nicholas, the Bishop of Myra, who lived around the fourth century A.D. He was an extremely generous man and always helped the children and the poor, often throwing gifts through children's windows to make them happy. St. Nicholas reportedly died about 350 A.D.
Brought to America in the 1600's by Dutch settlers in New Amsterdam as "Sinter Klaas," Americans began calling him Santa Claus. Over centuries and through the imagination of various authors and illustrators, Santa Claus evolved into the fat, jolly, red-suited man from the North Pole we know today.
Kissing under the mistletoe
Kissing under the mistletoe has long been a part of Christmas tradition. It dates back to a 17th century English custom. At that time, the correct etiquette demanded that a man should pluck a berry when he kissed a woman under the mistletoe, and when the last berry was gone, there would be no more kissing.
Christmas card
People across the world send Christmas cards to their family members and friends to express and share Christmas cheer. This holiday practice was started in England in 1843. The first Christmas card was printed in the United States in 1875 by Louis Prang, a Massachusetts printer. By running nationwide contests for the best Christmas designs, Prang helped make Christmas cards part of the holiday festivities.
More about Christmas Trees
But let it whistle as it will,
We'll keep our Christmas merry still."
These warm, vivid lines from Walter Scott's poem "Marmion" paint an almost-perfect holiday picture. Add to it a well-decorated Christmas tree and its magical beauty will evoke true Christmas spirit even in the heart of the sternest Scrooge!
The Christmas tree as we know it today has come a long way from its rather obscure beginnings. A combination of different facts, legends and customs, it has evolved to become the most popular and enduring Christmas tradition.
Pagan Sources
The Christmas tree is often explained as a Christianization of several pagan influences. The Romans decked their halls with garlands of laurel and placed candles in live trees as part of their celebration of Saturnalia. In Scandinavia, apples and candles were hung from evergreen trees during the winter solstice, known as Yule, as a reminder that spring and summer will soon follow.
St. Boniface
Legend says that England's St. Boniface, who traveled to Germany in the seventh century, was furious when he saw pagans revering an oak tree. He hacked the oak tree down but a fir tree sprang up in its place. St. Boniface then attempted to introduce the ideal of Trinity to the pagan tribes using the triangular-shaped, evergreen tree, which in time became a part of the Christmas celebrations. In fact, by the 12th century, it was a common custom in central Europe to hang fir trees upside down from ceilings at Christmas.
Martin Luther
Most of the credit for the tradition of the Christmas tree as we know it goes to the 16th century German theologian and Protestant Reformation leader, Martin Luther. It's said that one Christmas eve he was extremely touched by the beautiful sight of snow-dusted evergreen branches shimmering in the moonlight. Wanting to recreate that beauty for his children, he went home, set up a small fir tree and adorned it with candles - a custom we still honor today in modern forms.
Which tree wins the popularity contest?
In the 1870's the most popular Christmas tree was the fragrant Cedar. However, it lost its foliage indoors quickly, and so was replaced briefly by the Hemlock, which was flimsy and would not support many ornaments on its branches. Pines and spruces followed, but by 1900 all these were ousted by the Balsam Fir.
Balsam Fir retained its lead until the depression of the 1930's, when it was overtaken by the Scots Pine. Nowadays it is the tree most commonly cultivated in Christmas tree plantations in eastern North America.
The Scots Pine briefly lost the lead in the 1960's to the Douglas Fir, which is now popular only in the western part of North America. In California, the Monterey Pine is the most popular tree; in the south the White Pine is most prevalent, while New England largely uses Balsam Fir, White Fir or White Spruce.
Let there be light!
In the past, Christmas trees were often lit with candles or with colorful glass lanterns, but as soon as technology allowed, Christmas trees were lit up and decorated with electric lights. In 1882, Thomas Edison's lab assistant, Edward Johnson, strung a Christmas tree with hand-blown light bulbs.
Other popular Christmas traditions - Santa Claus
Santa Claus gets his origins from St. Nicholas, the Bishop of Myra, who lived around the fourth century A.D. He was an extremely generous man and always helped the children and the poor, often throwing gifts through children's windows to make them happy. St. Nicholas reportedly died about 350 A.D.
Brought to America in the 1600's by Dutch settlers in New Amsterdam as "Sinter Klaas," Americans began calling him Santa Claus. Over centuries and through the imagination of various authors and illustrators, Santa Claus evolved into the fat, jolly, red-suited man from the North Pole we know today.
Kissing under the mistletoe
Kissing under the mistletoe has long been a part of Christmas tradition. It dates back to a 17th century English custom. At that time, the correct etiquette demanded that a man should pluck a berry when he kissed a woman under the mistletoe, and when the last berry was gone, there would be no more kissing.
Christmas card
People across the world send Christmas cards to their family members and friends to express and share Christmas cheer. This holiday practice was started in England in 1843. The first Christmas card was printed in the United States in 1875 by Louis Prang, a Massachusetts printer. By running nationwide contests for the best Christmas designs, Prang helped make Christmas cards part of the holiday festivities.
More about Christmas Trees
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RECIPE: Crawfish Quesadilla
Today I cooked this dish at KTVE. Go to their site for some interesting recipes.
KTVE Region 10 - KARD FOX 14
INGREDIENTS:
1 pound crawfish tails, cooked
1 can Rotel tomatoes
1 package large tortilla shells
1 package shredded cheddar (as much as you like)
non-stick spray
PREPARATION:
Saute the crawfish in the Rotel.
In a separate pan heat 1 flour tortilla for 1 minute.
Add 1/8 of the crawfish mixture and as much cheese as you like.
Fold the tortilla in half and continue to heat it.
Flip it.
Heat it until the cheese is completely melted.
This recipe makes 8 quesadillas prepared 1 at a time.
***To order a copy of Mary Cheatham's cookbook "Flavored with Love" go to www.FlavoredWithLove.com or call 318-548-1716.
KTVE Region 10 - KARD FOX 14
INGREDIENTS:
1 pound crawfish tails, cooked
1 can Rotel tomatoes
1 package large tortilla shells
1 package shredded cheddar (as much as you like)
non-stick spray
PREPARATION:
Saute the crawfish in the Rotel.
In a separate pan heat 1 flour tortilla for 1 minute.
Add 1/8 of the crawfish mixture and as much cheese as you like.
Fold the tortilla in half and continue to heat it.
Flip it.
Heat it until the cheese is completely melted.
This recipe makes 8 quesadillas prepared 1 at a time.
***To order a copy of Mary Cheatham's cookbook "Flavored with Love" go to www.FlavoredWithLove.com or call 318-548-1716.
RECIPE: Butterfinger Pie
Here's one of the dishes I cooked today at Channel 10, KTVE. Go to this site to find several more recipes:
KTVE Region 10 - KARD FOX 14
INGREDIENTS:
1 (9") pie crust
10 fun size (or 2 king size) Butterfingers
1 small size whipped topping
PREPARATION:
Bake the piecrust and allow it to cool.
Beat the candy bars while they are still inside the wrappers, unwrap them, and chop any large pieces that remain.
Mix the candy with the whipped topping and pour the mixture into the piecrust.
Freeze and keep it frozen until it is served.
***To order a copy of Mary Cheatham's cookbook 'Flavored with Love' go to www.FlavoredWithLove.com or call 318-548-1716.
KTVE Region 10 - KARD FOX 14
INGREDIENTS:
1 (9") pie crust
10 fun size (or 2 king size) Butterfingers
1 small size whipped topping
PREPARATION:
Bake the piecrust and allow it to cool.
Beat the candy bars while they are still inside the wrappers, unwrap them, and chop any large pieces that remain.
Mix the candy with the whipped topping and pour the mixture into the piecrust.
Freeze and keep it frozen until it is served.
***To order a copy of Mary Cheatham's cookbook 'Flavored with Love' go to www.FlavoredWithLove.com or call 318-548-1716.
Wednesday, November 23, 2005
RECIPE: Rachael Ray's Five-Minute Fudge
We watched Rachael make this fudge on the Oprah Winfrey Show, and we cannot wait to try it. www.oprah.com
Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
Recipe courtesy of Rachael Ray
From the show Oprah and Rachael Ray
Throw a Holiday Party
Makes 2 pounds
This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!
INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips z14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan
Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio
and Cranberry
Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe
Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
Recipe courtesy of Rachael Ray
From the show Oprah and Rachael Ray
Throw a Holiday Party
Makes 2 pounds
This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!
INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips z14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan
Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio
and Cranberry
Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe
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RECIPE: Anna's Broccoli Casserole
MJ told me she has been looking for a broccoli rice casserole. Here is my niece Anna's recipe that she shared with me to publish in FLAVORED WITH LOVE.
(By the way, I'll share two more recipes from FLAVORED WITH LOVE on Monday, November 28, 2005, on KTVE, channel 10, Monroe, LA, at 6 am.)
RECIPE: Anna's Broccoli Casserole
1 package (16 ounces) frozen chopped broccoli
2 packages chicken flavored rice and vermicelli
2 cans (10 ounces each) cream if chicken soup
16 ounces processed cheese cut into cubes
1 can (6 ounces) sliced water chestnuts,drained
Cook broccoli using the package directions. Drain. Cook the
rice using package directions. Combine broccoli, rice, undiluted
soup, cheese, and chestnuts in a bowl and mix. Spoon 1/2 the
mixture into each of two 9X13 baking dishes. Bake at 350 degrees
for 20 minutes. (Buttered bread crumbs make a good topping.) 16 servings
(By the way, I'll share two more recipes from FLAVORED WITH LOVE on Monday, November 28, 2005, on KTVE, channel 10, Monroe, LA, at 6 am.)
RECIPE: Anna's Broccoli Casserole
1 package (16 ounces) frozen chopped broccoli
2 packages chicken flavored rice and vermicelli
2 cans (10 ounces each) cream if chicken soup
16 ounces processed cheese cut into cubes
1 can (6 ounces) sliced water chestnuts,drained
Cook broccoli using the package directions. Drain. Cook the
rice using package directions. Combine broccoli, rice, undiluted
soup, cheese, and chestnuts in a bowl and mix. Spoon 1/2 the
mixture into each of two 9X13 baking dishes. Bake at 350 degrees
for 20 minutes. (Buttered bread crumbs make a good topping.) 16 servings
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Tuesday, November 22, 2005
RECIPE: Holiday Bread Pudding
Panettone is rich Italian cake, which is delicately sweet and full of candied orange peel and plump raisins.
1 Motta(r) Panettone (2.2 pounds)
Non-stick cooking spray
8 eggs
1 1/2 cups granulated white sugar
1 cup sour cream
1 1/3 cups nonfat evaporated milk (not sweetened)
1 2/3 cups milk (2% butterfat)
1 teaspoon almond extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup white chocolate chips
1 can (15 ounces) sliced spiced peaches, drained and chopped
Disaranno(r) Italian liqueur (amaretto)
Cut the cake into 1 inch cubes. Spray a 3-quart glass baking dish and spread the cubes of cake into the pan.
Whisk the eggs, sugar, cream, milks, and spices until they are thoroughly mixed.
Pour the mixture over the cake. Mix it with your hand until it the cake is completely moistened.
Add the chips and the peaches. Toss them until they are evenly distributed.
Preheat the oven to 350 degrees. Allow the pudding to sit 15 minutes so that the liquid can be absorbed.
Place the pudding in the oven and bake 1 1/2 hours or until it is done but still moist.
Drizzle Disaranno over the individual servings
1 Motta(r) Panettone (2.2 pounds)
Non-stick cooking spray
8 eggs
1 1/2 cups granulated white sugar
1 cup sour cream
1 1/3 cups nonfat evaporated milk (not sweetened)
1 2/3 cups milk (2% butterfat)
1 teaspoon almond extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup white chocolate chips
1 can (15 ounces) sliced spiced peaches, drained and chopped
Disaranno(r) Italian liqueur (amaretto)
Cut the cake into 1 inch cubes. Spray a 3-quart glass baking dish and spread the cubes of cake into the pan.
Whisk the eggs, sugar, cream, milks, and spices until they are thoroughly mixed.
Pour the mixture over the cake. Mix it with your hand until it the cake is completely moistened.
Add the chips and the peaches. Toss them until they are evenly distributed.
Preheat the oven to 350 degrees. Allow the pudding to sit 15 minutes so that the liquid can be absorbed.
Place the pudding in the oven and bake 1 1/2 hours or until it is done but still moist.
Drizzle Disaranno over the individual servings
Choosing a Christmas Tree--Christmas Tree Height
It's time to choose a Christmas tree. I have found some beautiful, high quality prelit Christmas trees and other artificial trees that look natural. I was amazed to see that there is such a wide selection of varieties.
You can look at these trees at 1 New Mall/ Christmas Trees
Also there are some helpful articles. Here's a snippet from one of them:
1 New Mall (www.1newmall.com) presents the high quality artificial Christmas trees and accessories of Christmas Trees Galore:
Christmas Tree Height
Once you've chosen the spot for the Christmas tree, measure both the ceiling height and the width of the room. Keep in mind that our Christmas tree height measurements include the height of the Christmas tree stand. Make allowance for the height of the tree stand before deciding on your Christmas tree; otherwise you might find that the Christmas tree is getting to be too tall for your room. If you'd like to place a tree-topper on your Christmas tree, make sure there is space left to accommodate it.
You can look at these trees at 1 New Mall/ Christmas Trees
Also there are some helpful articles. Here's a snippet from one of them:
1 New Mall (www.1newmall.com) presents the high quality artificial Christmas trees and accessories of Christmas Trees Galore:
Christmas Tree Height
Once you've chosen the spot for the Christmas tree, measure both the ceiling height and the width of the room. Keep in mind that our Christmas tree height measurements include the height of the Christmas tree stand. Make allowance for the height of the tree stand before deciding on your Christmas tree; otherwise you might find that the Christmas tree is getting to be too tall for your room. If you'd like to place a tree-topper on your Christmas tree, make sure there is space left to accommodate it.
Saturday, October 22, 2005
RECIPE: Louisiana Bean Salad
Bean salad is music to the mouth. This salad is one to prepare ahead of time and store in the refrigerator. Serve it in a bowl by itself or on lettuce leaves.
It complements something special, such as salmon roll and crackers or ham sandwiches, to make a stay-at-home supper a special occasion to share with the ones you love or to enjoy during an enthralling movie.
Ingredients
1 can (14½ ounces) cut green beans
1 can (15½ ounces) garbanzos (chick peas)
1 can (15¼ ounces) black beans
1 can (15½ ounces) light red kidney beans
1 jar (7 ounces) diced pimientos
½ cup finely chopped fresh collards
1 medium (about 1 cup) thinly sliced onion
1 cup olive oil
½ cup balsamic vinegar
3 tablespoons Splenda®
1 tablespoon garlic powder
1 teaspoon salt substitute
Dash red pepper
Freshly ground black pepper to taste
Preparation
·Drain the beans and pimientos (the first five ingredients) in a colander.
·Steam the collards until they are tender.
·Lay the onion slices on top of the collards and steam 30 seconds.
·Remove the collards and onion slices from the steamer. Rechop the collards with scissors. Toss the ingredients lightly and transfer them to a storage container.
·Mix the remaining ingredients in a blender to make a delectable and pour them over the salad.
·Chill in the refrigerator 1 hour.
Equipment/Utensils
•Colander• Saucepan with lid and steamer rack• Knife• Scissors• Sealed 2 quart container• Blender
It complements something special, such as salmon roll and crackers or ham sandwiches, to make a stay-at-home supper a special occasion to share with the ones you love or to enjoy during an enthralling movie.
Ingredients
1 can (14½ ounces) cut green beans
1 can (15½ ounces) garbanzos (chick peas)
1 can (15¼ ounces) black beans
1 can (15½ ounces) light red kidney beans
1 jar (7 ounces) diced pimientos
½ cup finely chopped fresh collards
1 medium (about 1 cup) thinly sliced onion
1 cup olive oil
½ cup balsamic vinegar
3 tablespoons Splenda®
1 tablespoon garlic powder
1 teaspoon salt substitute
Dash red pepper
Freshly ground black pepper to taste
Preparation
·Drain the beans and pimientos (the first five ingredients) in a colander.
·Steam the collards until they are tender.
·Lay the onion slices on top of the collards and steam 30 seconds.
·Remove the collards and onion slices from the steamer. Rechop the collards with scissors. Toss the ingredients lightly and transfer them to a storage container.
·Mix the remaining ingredients in a blender to make a delectable and pour them over the salad.
·Chill in the refrigerator 1 hour.
Equipment/Utensils
•Colander• Saucepan with lid and steamer rack• Knife• Scissors• Sealed 2 quart container• Blender
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Quick and Tasty Pizza
Ingredients
1 can (8 rolls) reduced fat crescent rolls
2-3 teaspoons canola oil
1 cup thick spaghetti sauce
1 cup frozen chopped collards
1 teaspoon Perfect Collard Seasoning Blend™ (See June 29, 2005, post.)
1 cup (or more) sharp cheddar cheese
½-1 cup mixed cheeses
Preparation
·Remove the rolls. Keep them in 1 piece. Place the piece of dough on an oiled baking sheet. Pinch the dough together to mend any holes. Press the dough as flat as possible.
·Bake the dough at 450° 3 minutes.
·Remove the dough from the oven. Roll it flat and fold the edges.
·Sauté the collards in a tiny bit of oil. Add the seasoning blend and stir.
·Spread the spaghetti sauce over the dough.
·Layer the collards over the sauce.
·Spread the cheese over the collards.
·Bake at 475° until the cheese melts and the edges of the crust are lightly browned.
·Serve hot.
1 can (8 rolls) reduced fat crescent rolls
2-3 teaspoons canola oil
1 cup thick spaghetti sauce
1 cup frozen chopped collards
1 teaspoon Perfect Collard Seasoning Blend™ (See June 29, 2005, post.)
1 cup (or more) sharp cheddar cheese
½-1 cup mixed cheeses
Preparation
·Remove the rolls. Keep them in 1 piece. Place the piece of dough on an oiled baking sheet. Pinch the dough together to mend any holes. Press the dough as flat as possible.
·Bake the dough at 450° 3 minutes.
·Remove the dough from the oven. Roll it flat and fold the edges.
·Sauté the collards in a tiny bit of oil. Add the seasoning blend and stir.
·Spread the spaghetti sauce over the dough.
·Layer the collards over the sauce.
·Spread the cheese over the collards.
·Bake at 475° until the cheese melts and the edges of the crust are lightly browned.
·Serve hot.
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Thursday, October 20, 2005
RECIPE: French Onion Collard Soup
The collard pieces will give a sprinkling of color and a hint of added irresistible flavor.
Ingredients
French onion soup prepared from mix
1 tablespoon finely chopped frozen collards for each cup of soup
1-2 teaspoons olive oil
1-3 thin slices toasted French bread
3 tablespoons grated Gruyère cheese per serving
Preparation
-Prepare the onion soup according to directions. (Don’t try to divide the package into smaller servings. It’s too difficult to get a good mixture of all the flavors.)
-Preheat the oven to 450°.
-Place individual crocks on a baking sheet.
-Sauté the collards until they are heated. Pour them into the soup mixture and stir thoroughly. Save a few for a garnish.
-Assemble each serving by ladling soup into the crocks. Fill each crock about ⅔ full.
-Top each serving with French toast and then cheese. Sprinkle a few pieces of collards on each to garnish.
-Broil or bake until the cheese melts and browns slightly. Serve hot.
Ingredients
French onion soup prepared from mix
1 tablespoon finely chopped frozen collards for each cup of soup
1-2 teaspoons olive oil
1-3 thin slices toasted French bread
3 tablespoons grated Gruyère cheese per serving
Preparation
-Prepare the onion soup according to directions. (Don’t try to divide the package into smaller servings. It’s too difficult to get a good mixture of all the flavors.)
-Preheat the oven to 450°.
-Place individual crocks on a baking sheet.
-Sauté the collards until they are heated. Pour them into the soup mixture and stir thoroughly. Save a few for a garnish.
-Assemble each serving by ladling soup into the crocks. Fill each crock about ⅔ full.
-Top each serving with French toast and then cheese. Sprinkle a few pieces of collards on each to garnish.
-Broil or bake until the cheese melts and browns slightly. Serve hot.
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Healthy Aging
Healthy Aging : A Lifelong Guide to Your Physical and Spiritual Well-Being (Hardcover)
by Andrew Md Weil
List Price: $27.95
Price: $18.45 and eligible for FREE Super Saver Shipping on orders over $25. See details
You Save: $9.50 (34%)
Availability: Usually ships within 24 hours. Ships from and sold by Amazon.com.
Editorial Reviews
Amazon.com
Dr. Weil has raised dispensing health advice to an art form. Instead of making his audience feel inadequate or guilty about bad habits, he seems to subconsciously convince readers to do better merely by presenting health facts in a non-threatening way. Healthy Aging is his most scientifically technical book yet (you'll learn all about enzymes like telomerase and cell division and the chemistry behind phytonutrients like indole-3-carbinol, and the connection between cancer and other degenerative diseases like diabetes) yet by far his most fascinating.
His main mission here is to recommend "aging gracefully," which he considers accepting the process instead of fighting it. As the director of the country's leading integrative-medicine clinic (combining the best of traditional and alternative worlds), of course he disses Botox and the slew of $100-a-jar face creams out there. It's also no surprise that he focuses on proper nutrition, moderate exercise, and meditation and rest among his "12-point program for healthy aging." (Triathletes and exercise addicts should take special note of the research linking excessive exercise and ALS, or amyotrophic lateral sclerosis.) He occasionally references his earlier works, including 8 Weeks to Optimum Health. But the most eye-opening sections are those that discuss the spirituality of aging and its emotional aspects. "Aging can bring frailty and suffering, but it can also bring depth and richness of experience, complexity of being, serenity, wisdom, and its own kind of power and grace," he writes. At 63, Weil is still a bit shy of senior status, but is aging well indeed, with the legacy of his late 93-year-old mother (who’s touchingly eulogized by Weil in this book) to guide him.--Erica Jorgensen
by Andrew Md Weil
List Price: $27.95
Price: $18.45 and eligible for FREE Super Saver Shipping on orders over $25. See details
You Save: $9.50 (34%)
Availability: Usually ships within 24 hours. Ships from and sold by Amazon.com.
Editorial Reviews
Amazon.com
Dr. Weil has raised dispensing health advice to an art form. Instead of making his audience feel inadequate or guilty about bad habits, he seems to subconsciously convince readers to do better merely by presenting health facts in a non-threatening way. Healthy Aging is his most scientifically technical book yet (you'll learn all about enzymes like telomerase and cell division and the chemistry behind phytonutrients like indole-3-carbinol, and the connection between cancer and other degenerative diseases like diabetes) yet by far his most fascinating.
His main mission here is to recommend "aging gracefully," which he considers accepting the process instead of fighting it. As the director of the country's leading integrative-medicine clinic (combining the best of traditional and alternative worlds), of course he disses Botox and the slew of $100-a-jar face creams out there. It's also no surprise that he focuses on proper nutrition, moderate exercise, and meditation and rest among his "12-point program for healthy aging." (Triathletes and exercise addicts should take special note of the research linking excessive exercise and ALS, or amyotrophic lateral sclerosis.) He occasionally references his earlier works, including 8 Weeks to Optimum Health. But the most eye-opening sections are those that discuss the spirituality of aging and its emotional aspects. "Aging can bring frailty and suffering, but it can also bring depth and richness of experience, complexity of being, serenity, wisdom, and its own kind of power and grace," he writes. At 63, Weil is still a bit shy of senior status, but is aging well indeed, with the legacy of his late 93-year-old mother (who’s touchingly eulogized by Weil in this book) to guide him.--Erica Jorgensen
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Monday, October 17, 2005
Cookbook:: From Our House to Yours: Comfort Food to Give and Share
List Price: $19.95
Price: $13.57
You Save: $6.38 (32%)
Book Description
Julia della Croce’s savory Minestrone Romano Soup to soothe a friend under the weather. Marion Cunningham’s hearty Tamale Pie for a family with a newborn. Beth Hensperger’s delectable Cinnamon Rolls with Irish Cream Glaze to welcome the new neighbors. In times of transition and change, there’s nothing more satisfying than delightful gifts of homemade food. From Our House to Yours brings together over 90 recipes from respected cookbook authors and chefs for portable comfort food that’s easy to make and even easier to share. Benefiting Meals on Wheels of San Francisco, it also includes tips on preparing ahead of time, transporting, and reheating. Dedicated to spreading cheer, From Our House to Yours is a delicious opportunity to feel good and do good at the same time.
About the Author
Joyce Goldstein is a renowned chef and the author of many cookbooks, including Saffron Shores (0-8118-3052-7). She lives in San Francisco. E.J. Armstrong's photographs have appeared in magazines such as Travel & Leisure and many books, including The Perfect Match (0-8118-2918-9). She lives in Seattle.
Thursday, October 13, 2005
Recipe:Stuffed Delicata Squash
This stuffed squash is special enough to include as an entrée in Thanksgiving dinner. Also it is a complete meal in one dish. Other types of squash may be substituted.
Ingredients
2 large delicata squash
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
1 cup frozen chopped collards
1 pound pork sausage with sage
½ cup chopped walnuts
1 cup dried Granny Smith apples, coarsely chopped
2 tablespoons Madras curry
¼ to 1 teaspoon ground red pepper
Salt to taste
8 thin slices Asiago or other spicy cheese
Preparation
Slice each squash vertically and remove the seeds.
Cook the squash skin side up in the microwave until they are slightly tender but still firm—about 15 minutes.
Turn the squash skin side down and cook 3 more minutes.
In a skillet sauté the onion, garlic, and collards in the oil.
In another skillet sauté the sausage. Mash the sausage into small bits, drain any grease, and return the sausage to the skillet.
Add the walnuts and continue to sauté the mixture.
Add the apples.
Combine the contents of the two skillets and stir the seasoning into the mixture.
Stuff the mixture into the squash.
Top the squash with the slices of cheese.
Bake at 350° until the cheese melts and the mixture is heated throughout.
4 huge servings
Note
If there is leftover stuffing, save it to serve over rice, in meat pies, or on grilled salmon.
Tuesday, October 11, 2005
Recipes: Squash Casserole, Cauliflower Casserole, Collard Seasoning
Comfort Food
In the backyard a pile of limbs is a grim reminder of Rita’s passing near my house without causing significant damage. Daily I’m thankful that my family left New Orleans a few days before Katrina arrived. When I think about the immense damage caused by the hurricanes, I need some comfort food. Here are two favorites. Also I am repeating my special collard seasoing.
Squash, Collard, and Creamed Potato Casserole
Ingredients
Non-stick cooking spray
¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
5 cups sliced fresh squash
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water
6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper
1 package dry nonfat milk (enough to make 1 quart)
Preparation
--Wash the potatoes and squash thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the squash, collard seasoning, vinegar, Splenda®, and 1 cup water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the squash mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.
Cauliflower, Collard, and Creamed Potato Casserole
Ingredients
¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
32 ounces frozen cauliflower
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper1 package dry nonfat milk (enough to make 1 quart)
Preparation
--Wash the potatoes thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the frozen cauliflower, collard seasoning, vinegar, and Splenda®. Do not add water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the cauliflower mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.
Perfect Collard Seasoning Blend™
Ingredients
3⅛ ounces salt substitute (potassium chloride)
¼ cup Splenda®
1 tablespoon parsley
1 tablespoon gumbo file
2 teaspoons ground red pepper
2 teaspoons ground black pepper 2 teaspoons basil
2 teaspoons paprika
2 teaspoons Adams® chili powder (or other brand without sodium)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon sage
½ teaspoon mint leaves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cumin
Preparation
Measure the ingredients carefully. Grind them in the blender until they are almost uniform. Store the mixture in an airtight container. Shake before using.
Equipment/Utensils
Measuring cups and spoons • Blender • Airtight container
In the backyard a pile of limbs is a grim reminder of Rita’s passing near my house without causing significant damage. Daily I’m thankful that my family left New Orleans a few days before Katrina arrived. When I think about the immense damage caused by the hurricanes, I need some comfort food. Here are two favorites. Also I am repeating my special collard seasoing.
Squash, Collard, and Creamed Potato Casserole
Ingredients
Non-stick cooking spray
¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
5 cups sliced fresh squash
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water
6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper
1 package dry nonfat milk (enough to make 1 quart)
Preparation
--Wash the potatoes and squash thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the squash, collard seasoning, vinegar, Splenda®, and 1 cup water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the squash mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.
Cauliflower, Collard, and Creamed Potato Casserole
Ingredients
¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
32 ounces frozen cauliflower
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper1 package dry nonfat milk (enough to make 1 quart)
Preparation
--Wash the potatoes thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the frozen cauliflower, collard seasoning, vinegar, and Splenda®. Do not add water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the cauliflower mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.
Perfect Collard Seasoning Blend™
Ingredients
3⅛ ounces salt substitute (potassium chloride)
¼ cup Splenda®
1 tablespoon parsley
1 tablespoon gumbo file
2 teaspoons ground red pepper
2 teaspoons ground black pepper 2 teaspoons basil
2 teaspoons paprika
2 teaspoons Adams® chili powder (or other brand without sodium)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon sage
½ teaspoon mint leaves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cumin
Preparation
Measure the ingredients carefully. Grind them in the blender until they are almost uniform. Store the mixture in an airtight container. Shake before using.
Equipment/Utensils
Measuring cups and spoons • Blender • Airtight container
Thursday, September 15, 2005
Recipe: Beignets
Quoted from Cooks Recipes:
The beignet, Louisiana's State doughnut, was first introduced to Louisiana by the Acadians. Early beignets were fried fritters, sometimes filled with fruit. Today, the beignet is a square piece of dough, fried and covered with powdered sugar. They are best when freshly made and served hot.
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup butter
1 cup water
1 1/4 cups sifted all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Cottonseed or vegetable oil for frying*
Powdered sugar
In a heavy 2-quart saucepan, combine sugar, salt, butter, and 1 cup water. Bring to boiling: butter will melt. Quickly add flour all at once; beat with wooden spoon until flour is moistened. Cook over medium heat, beating vigorously until dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, one at a time, beating with electric mixer at medium speed after each addition. Continue beating until the mixture is smooth, shiny and satiny and forms strands that break apart. It should hold its shape when beater is slowly raised. Beat in vanilla. Dough should be fairly stiff.
Roll dough 1/8 to 1/4-inch thickness on a floured surface, using flour liberally on dough. Cut into 2-inch squares.
In electric skillet or large, heavy skillet, heat 1 to 2-inches of oil to 370*F (185*C) on deep frying thermometer.
Fry 3 or 4 at a time until puffy and golden brown on both sides (do not crowd skillet). Remove beignets with a slotted spoon and drain on paper towels; transfer to a wire rack. While hot, sprinkle generously with powdered sugar. Keep warm in 225*F (105*C) oven as you continue frying the remainder. Serve hot, preferably with a piping hot cup of cafe au lait!
Makes 18 to 24.
The beignet, Louisiana's State doughnut, was first introduced to Louisiana by the Acadians. Early beignets were fried fritters, sometimes filled with fruit. Today, the beignet is a square piece of dough, fried and covered with powdered sugar. They are best when freshly made and served hot.
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 cup butter
1 cup water
1 1/4 cups sifted all-purpose flour
4 large eggs
1 teaspoon vanilla extract
Cottonseed or vegetable oil for frying*
Powdered sugar
In a heavy 2-quart saucepan, combine sugar, salt, butter, and 1 cup water. Bring to boiling: butter will melt. Quickly add flour all at once; beat with wooden spoon until flour is moistened. Cook over medium heat, beating vigorously until dough forms a ball and leaves side of pan. Remove from heat.
Add eggs, one at a time, beating with electric mixer at medium speed after each addition. Continue beating until the mixture is smooth, shiny and satiny and forms strands that break apart. It should hold its shape when beater is slowly raised. Beat in vanilla. Dough should be fairly stiff.
Roll dough 1/8 to 1/4-inch thickness on a floured surface, using flour liberally on dough. Cut into 2-inch squares.
In electric skillet or large, heavy skillet, heat 1 to 2-inches of oil to 370*F (185*C) on deep frying thermometer.
Fry 3 or 4 at a time until puffy and golden brown on both sides (do not crowd skillet). Remove beignets with a slotted spoon and drain on paper towels; transfer to a wire rack. While hot, sprinkle generously with powdered sugar. Keep warm in 225*F (105*C) oven as you continue frying the remainder. Serve hot, preferably with a piping hot cup of cafe au lait!
Makes 18 to 24.
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Wednesday, September 14, 2005
RECIPE: New Orleans Beignets
Like the rest of you, I've been feeling sad and upset about Katrina--actually emotionally devastated. Maybe it's time to cook some beignets and eat them with some coffee laced with chicory.
Here's a recipe for old time's sake:
New Orleans Beignets
1 package dry yeast
1 stick (1/4 pound) unsalted butter, softened but not hot
1/2 cup sugar
2 eggs
1 cup light cream
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon lemon juice
Dash cinnamon
Zest of 1/4 orange
6-7 cups all-purpose flour plus some more
cooking oil
1 1/2 cups warm water
Place the water in a large measuring cup. It needs to be 105 to 110 degrees. The important point is not to have it too hot. Sprinkle the yeast over the water and stir it until it dissolves. Set the mixture aside while you assemble the other ingredients.
In a very large mixing bowl combine the butter, sugar, eggs, and cream. Blend these ingredients with a mixer. Add the salt, vanilla, lemon juice, cinnamon, and orange zest. Stir them into the mixture. Stir the water and yeast into the mixture.
Stir the flour into the liquid mixture one cup at a time. Cover the bowl and let the mixture sit in the refrigerator overnight. Leave plenty of space for it to rise.
Roll out the dough onto a floured bowl about 1/4 inch thick. Roll only the amount of dough that you will need for each indulgence. The dough keeps well if you cover it in the refrigerator, but you want to eat the beignets freshly fried. Cut the beignets in squares about 2-3 inches wide.
Deep fry the at 360 degrees until they are lightly browned. Drain them on paper towwels and sprinkle with powdered sugar.
Here's a recipe for old time's sake:
New Orleans Beignets
1 package dry yeast
1 stick (1/4 pound) unsalted butter, softened but not hot
1/2 cup sugar
2 eggs
1 cup light cream
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon lemon juice
Dash cinnamon
Zest of 1/4 orange
6-7 cups all-purpose flour plus some more
cooking oil
1 1/2 cups warm water
Place the water in a large measuring cup. It needs to be 105 to 110 degrees. The important point is not to have it too hot. Sprinkle the yeast over the water and stir it until it dissolves. Set the mixture aside while you assemble the other ingredients.
In a very large mixing bowl combine the butter, sugar, eggs, and cream. Blend these ingredients with a mixer. Add the salt, vanilla, lemon juice, cinnamon, and orange zest. Stir them into the mixture. Stir the water and yeast into the mixture.
Stir the flour into the liquid mixture one cup at a time. Cover the bowl and let the mixture sit in the refrigerator overnight. Leave plenty of space for it to rise.
Roll out the dough onto a floured bowl about 1/4 inch thick. Roll only the amount of dough that you will need for each indulgence. The dough keeps well if you cover it in the refrigerator, but you want to eat the beignets freshly fried. Cut the beignets in squares about 2-3 inches wide.
Deep fry the at 360 degrees until they are lightly browned. Drain them on paper towwels and sprinkle with powdered sugar.
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