Crab Au Gratin

This was sent to me by my pal, Donna, in Newfoundland.

In a double boiler,, melt 3 tbsp butter,
add 1 tin of mushrooms(or not ,if you don't like them,,which I don't)
blend in 1/4 cup of flour
then stir in 1 cup of chicken boullion and 1 cup of milk.
Stir until thick.
Add 1/2 cup of shredded cheese,
1/2 tsp of salt
1 cup of crab( more if you want lots of crab in it,, I have mine really thick).
Sprinkle with cheese and paprika, put it into the crab shells if you have them or in small tart plates or a casserole dish .
This can be frozen for later use.
Bake in oven til hot and you can put it under the broil for a few minutes to brown on top. When I had access to free crab from one of our fisherman friends, ,he used to bring us a big box of crab legs which we boiled and cleaned. Then I used to double the recipe,, you can use tin crab meat, but it isn't as good.

ENJOY!

Favorite Bread

This was given to me by my pal, Boogie. I love fresh baked bread. This one sounds great.

This recipe was actually my mom's, but I changed it through the years. It is what I grew up on...we hardly ever had store-bought bread...


1 large cake fresh National Brand yeast (rectangle, not the square....can also use 2 packets of dried yeast as substitute)
2 cups warm water
3/4 cups canola oil
1/2 cup honey (or use 1/4 cup honey and 1/4 cup unsulphered molasses for a richer color, fuller taste)
1 Tablespoon salt
3 eggs at room temperature
4 cups unbleached, unsifted flour
4 + cups whole wheat flour, unsifted

options:
1/2 cups ground flax seed
1/2 cups rolled oats (not instant)
• In large bowl combine warm water, honey, oil and salt. Crumble yeast over the top. Allow to stand one minute then mix in.
• Blend in eggs, one at a time
• With electric mixer beat in unbleached flour, one cup at a time.
• By hand (or with KitchenAid dough hook), 4 cups whole wheat flour, one cup at a time. Add additional flour as necessary to make a formed ball that is very tacky to touch. Do not over-add flour!
• Knead ball until satiny. (Flour the work surface and your hands to prevent sticking, add more as needed)
• Place ball in greased bowl and cover with a towel. Allow to rise until double, about 1 hour.
• Punch down, allow to rest for 5 minutes.
• Place 1/2 of the dough into each of two well-greased loaf pans. Alternately, place balls of dough, slightly flattened on greased baking sheets. (Remember that the balls will rise, so make them about 1/3 smaller than you plan to have as a finished product).
• Let rise for 30 minutes, covered with towels. You will know if they have risen enough if, when you poke them with your finger, the indentation pops back up nearly even with the dough surface.
• Bake at 325 degrees Buns will be done (golden brown on the top and bottom) in about 12-14 minutes. Loaves need to be cooked for 20 minutes uncovered, then cover with foil and allow to cook another 10 minutes. You can tell if bread is done if it sounds hollow when you "thwack" it with your finger.
• Take out of/off pans right away and allow to cool at room temperature. Store in airtight containers for up to three days (remember, this has no preservatives), or place in freezer bags- push out extra air before sealing-and freeze.

ENJOY!

Peeling a potato

This is not, in my opinion, a time saving item. It is, however, interesting. This is from the Idaho Potato Growers.

NEED:
Washed potatoes - unpeeled.
In a large pot boil enough water to cover the potatoes you are going to use.
Score, around the center of each potatoe and place in the boiling water for 15 minutes.
Remove and submerge in ice water until cool enough to handle. Place fingers on both sides of the scored area and gently pull. The skin will slide right off.
I did try this and it worked great.
Downfall is the potato is still not quite done so must return to the boiling water to finish or can be diced and fried.

Hope you find this interesting and useful.

Peeling a Banana

Some of you may have done this before but for me it was a first and I was like YEAH..good idea.
I had taken a banana to work for lunch. The banana was ripe so a bit soft at the end where you would start to peel it. I tried to "crack" it, then tried to pierce ti with my fingernail and nothing. You know the more you try the softer the banana gets..so I turned it over and peeled from the other end. The "bottom" is not as ripe as the top...so much easier to peel.

Hope you find this information useful.

Welsh Rarebit Cheese Dream

NEED:
3 egg yolks
1 cup milk
1 pound extrasharp or sharp Cheddar cheese, grated
2 tablespoons butter, in several pieces
2 teaspoons Dijon mustard
4 to 6 whole English muffins, split
2 large ripe tomatoes, at room temperature, thickly sliced
Chopped fresh parsley, for garnish (optional)


In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low.

Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it's fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil.

After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat.

Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it's not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.

ENJOY!

Lemon Chess Pie

I love Chess Pie. I also love lemon so this could not be better.

NEED:
1 pie crust...either home made or pre made.** bake and cool
1 1/4 cups sugar
1 1/2 tablespoons fine yellow cornmeal
1/4 teaspoon salt
3 large eggs, at room temperature
1 large egg yolk
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup fresh lemon juice
Grated zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional)

Preheat oven to 350 degrees
Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using. Then slowly pour the filling into the cooled pie shell.

Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time. Makes 8 to 10 servings.

ENJOY!

Irish Brown Bread

NEED:

1/4 cups whole wheat flour
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 1/2 cups buttermilk


Heat the oven to 400°. Combine everything but the buttermilk in a large bowl and stir the ingredients with your hands. Make a well in the mixture and pour in 1 1/2 cups of the buttermilk.

Continue mixing with your hands, adding the remaining cup of buttermilk as you combine the ingredients. The resulting dough will be wet and very sticky.

Dust your hands with flour, shape the dough into a ball, and place it on a floured cookie sheet (we used a nonstick baking mat). With a knife, score a deep X in the top of the ball, widening it with the sides of the blade as you cut.

Bake the bread until it's golden brown, about 50 minutes. Transfer it to a wire rack and let it cool for at least 10 minutes before slicing. Makes a crusty, dense loaf of bread.

ENJOY!

Egg Pinwheels

This egg roll-up may look difficult to make, but it's actually quite simple. The baked egg "sponge" is malleable and rolls up easily into an elegant dish.

NEED:

8 eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 cups filling, such as chopped spinach and ricotta, sautéed red and green peppers and cream cheese or sliced ham and cheddar cheese
Milk
1/4 cup grated cheese (optional)

Heat the oven to 350 degrees. Coat a 12- by 17-inch jelly roll pan with nonstick spray, cover with a sheet of waxed paper and coat the paper with more spray.

Separate the eggs. To do this, crack each egg in half, then gently tip the yolk back and forth between the two shells while the egg white falls into a bowl below. Put the yolks into a separate bowl. Beat the egg whites with a wire whisk or electric mixer until stiff but not dry (don't overbeat).

Add the flour, salt and pepper to the bowl of egg yolks and whisk. Add 1/2 cup of the beaten egg whites and mix well. Fold in the remaining egg whites by gently stirring them into the yolk mixture without deflating the whites. Pour the egg mixture onto the waxed-paper-lined pan, spreading it evenly. Bake for 10 minutes or until lightly brown.

Remove from the oven and invert onto a clean dish towel. Pull off the waxed paper. Roll up the egg in the towel and let it cool.

While the eggs are cooling, prepare the filling. Try mixing defrosted and drained chopped frozen spinach with ricotta or sautéed peppers with cream cheese.

Once the egg roll is cool, unroll it and brush it with milk. Cover it evenly with the filling and roll it up again. Place it seam side down on the baking tray. Brush it again with milk and sprinkle it with cheese, if desired. Bake for 10 more minutes.

Cut the egg roll-up into 1 1/2-inch pinwheels and eat right away. Serves 4.

ENJOY!

Lattice Linzer Torte

NEED:

3/4 cup blanched, sliced almonds
1 3/4 cups all-purpose flour, sifted
1/2 cup plus 1/3 cup confectioners' sugar, sifted
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
9 tablespoon unsalted butter, cold
1 large egg, cold
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)


Filling
1 cup raspberry preserves
1 large egg, cold
Pinch of salt
1/4 cup blanched, sliced almonds

Finely grind the blanched almonds in a blender or food processor. In a large mixing bowl, combine the almonds, flour, sugar, cinnamon, cloves and salt.

Cut the butter into 1/2-inch chunks and add them to the dry ingredients. Mix on low speed until the mixture looks pebbly. Add the egg and extracts, then mix until the dough starts to form.

Turn the dough out onto a lightly-floured surface and gently knead until it comes together (do not overknead). Divide the dough into two pieces, one twice as large as the other, and shape into disks. Wrap each in plastic and refrigerate for several hours or overnight.

When you're ready to assemble the Linzer torte, heat the oven to 375 degrees. Lightly butter a 9-inch tart pan with a removable bottom.

On a lightly-floured surface, roll the larger disk of dough into a 12-inch circle, about 1/4 inch thick. Fit the dough into the tart pan, pressing it into the corners and sides. If the dough becomes too soft from handling, freeze it for a few minutes.

Spread the raspberry preserves evenly over the bottom of the tart shell. Refrigerate while making the lattice top. Roll the remaining disk into a 10-inch circle, about 1/4 inch thick. Use a knife or a pizza or pastry cutter to cut the dough into ten strips, about 3/4 inch wide.

Remove the tart from the refrigerator and carefully lay five strips evenly spaced about 3/4 inches apart across the tart. Lightly press the ends of each strip into the edges of the crust. Lay the remaining strips above and perpendicular to the first strips, pressing the ends into the edge of the tart.

Chill for at least 15 minutes before baking.

Whisk the egg with a pinch of salt. Brush the egg over the lattice and crust, then sprinkle with the 1/4 cup of almonds. Bake for 30 to 40 minutes or until the filling bubbles and the pastry turns golden brown.

Cool completely on a rack before unmolding and serving. Store, covered, in the refrigerator for up to a week or in the freezer for up to a month. Makes one 9-inch Linzer torte.

ENJOY!

Roasted Leg of Lamb and Lamb Gravy

NEED:

6 to 7 lbs. of lamb
1/3 cup peanut oil**if allergic to peanuts.use olive or canola oil
4 cloves garlic, slice
4 tbsp. chopped fresh rosemary (or 2 tsp. dried rosemary leaves)
Salt and freshly ground black pepper to taste


Lamb Gravy
2 cups beef stock
1/3 cup Madeira wine
1 tsp. cornstarch
1 tbsp. cold water
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Have the meat at room temperature. In a small bowl, whisk the peanut oil, garlic, rosemary, salt and pepper. On a rack in a shallow pan, place the lamb fat side up. Rub the lamb with the oil mixture. Roast, basting frequently, until the meat reaches medium doneness (a meat thermometer inserted in the thickest part of the meat will register 140 to 150 degrees), approximately 2 hours. Or roast the lamb to your desired degree of doneness. Slice and serve with Lamb Gravy. Serves 8.

To make the gravy, remove the lamb from the roasting pan and drain the excess fat. Add the beef stock and Madeira to the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan. Cook down until reduced by half. Meanwhile, in a small cup, mix the cornstarch and water until smooth. Whisk this into the beef stock mixture. Bring to a boil. Season with salt and pepper. Keep hot until ready to serve. Makes 2 cups.

ENJOY!

Honey and Pepper Pork Roast

Pork Roast if by far one of my favorites. This is simple and very good.

NEED:

1 medium orange
One 12-ounce bag whole cranberries
3/4 cup honey
One 1-1/2 pound boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon-style mustard
2 tablespoons crushed mixed peppercorns
1/2 teaspoons dried thyme, or 1-1/2 tsp. fresh thyme, minced
1/2 teaspoons salt


To make the relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 3 to 4 cups.

To cook the meat, carefully score the pork 1/2 inch deep completely around roast, taking care not to cut string holding it together. Combine honey, mustard, peppercorns, thyme and salt in small bowl; mix well. Place roast on rack in roasting pan. Spoon or brush 2/3 of honey mixture over the meat to coat.

Roast at 325 degrees 30 minutes; brush with remaining honey mixture. Roast 20 to 30 minutes longer, or until a meat thermometer registers 155 to 160 degrees. Let stand, tented with foil, 10 minutes before slicing and serving with cranberry relish. Makes 8 servings.

ENJOY!

Ham, Cheese, and Spinach Strata

NEED:

3 or 4 large day-old croissants
2 tablespoons butter
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated sharp cheddar
3/4 cup diced ham
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basel

Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.

Melt the butter in a large sauté pan. Add the onion and sauté it over medium-low heat for 5 minutes, stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.

Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.

In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissants down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.

Heat the oven to 350°. Remove the plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45 to 55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.

ENJOY!

Quick Bread Cream Cheese Bars

You know those great boxes of quick breads you can buy? They come in flavors like cinnamon, banana nut and pumpkin. Well, pick your favorite, mine is pumpkin, and turn it to something even better for family or friends.

NEED:
1 14 ounce quick bread mix...flavor of your choice.
1 8 ounce package of cream cheese, softened
1/4 cup sugar
1/2 teaspoon of vanilla
1/4 cup chopped nuts

Oven at 350 degrees.

Mix quick bread according to box directions and pour into a greased or sprayed 9 inch square baking pan.

In a small bowl combine cream cheese, sugar and vanilla. Mix until smooth.
Pour cream cheese mixture on quick bread batter and swirl it through the batter with a knife to create a marble effect.
Top with nuts.

Bake 35 to 40 minutes.

ENJOY!

Pork Chops and Coca Cola

My friend Donna, in Newfoundland, took the coca cola idea from the roast and used it to make pork chops.

Pork Chops ( med to thick cut)
seasonings of choice
Onion soup mix or cream of mushroom soup
one can of coca cola

Bake chops for 30 minutes at 375 degrees. ( this is for fresh or frozen)
Remove pan from oven and reduce heat to 300 degrees
Remove from pan and discard all juices / liquids.
Return to pan and season as you like. Cover with onion soup mix and pour coca cola around the chops.
Return to oven and bake for 30 to 45 minutes for fresh and 60 minutes it chops were frozen when started. Test by piercing with a folk to test tenderness.

ENJOY!

Quick Rice Side Dish

This is very fast and tasty and a nice substitute for potatoes or pasta.

NEED:
2 cups of water
2 cups of instant rice
1/8 cup finely chopped onion
1/4 cup frozen peas
1 tablespoon butter
Soy Sauce to taste

Put water in large sauce pan. Add butter, onion and peas and bring to a boil. Boil for 1 minute. Remove from heat...stir in rice and let stand for 5 minutes, until rice absorbs the water. Add soy sauce, to taste and stir...place in bowl and serve.

ENJOY!

Tasty Beef Roast

This recipe was given to me by Joanie, one of our volunteers at the Blood Bank.
This is perfect for a cheap cut of beef. The acid in the coca cola helps pull liquid into the roast making it very tender.

NEED:
Roast...cut of your choice
1 can of cream of "whatever you want" soup
1 can of Coca Cola
seasoning of your choice

Place the roast in a slow cooker ( if you do not have a slow cooker you can place the roast in a baking dish and cover with a lid or foil and bake in a slow over ( 250 degrees) until done.
Pour the soup over the meat.
Top the soup with any other seasonings you may want to use.
Pour the coca cola round the roast.

Slow cook for 6 to 7 hours on low to medium or on high for 4 to 5 hours.

I used cream of celery soup when I made it. After removing to platter I ladled the juice from slow cooker over the roast before serving and also had a side of it on the table for anyone who wanted to add a bit more. It is so full of flavor you hate to waste it. When I stored the leftovers I poured the remaining "sauce" over it. When I warmed it up..WOW..even more flavor.

**my pal Donna, in Newfoundland, made a moose roast using this idea..said it was great.

ENJOY!