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Post by kit on Oct 15, 2012 7:18:45 GMT -5
Chris... the Chicken with Sherry recipe sounds delicious and similar to the Chicken Marsala recipe. Cafe del Buono also includes fresh sliced sauteed mushrooms. Although it's not the healthiest for a person, mounting it with butter at the end is oh... so good.
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Post by chris on Oct 17, 2012 10:27:15 GMT -5
Here is one that my friend Carole just left on FB.....sounded great and the recipe verifies it...I can't wait to try it.
Tortellini Salad...........
You slightly boil the tortellini so its "al dente" and refrigerate it so it cools off. Then you cut up a ton of veggies: carrots, red onion, celery, cheese chunks, green & black olives, broccoli and a red pepper. Add romaine lettuce & Toss w/cold tortellini & mix in peppercorn ranch or Parmesan ranch dressing!! You can also add pepperoni if you wish. It takes the place of a plain salad and makes a nice side dish. Serve cold. Its awesome!
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Post by Clipper on Oct 17, 2012 22:00:56 GMT -5
Kathy has made something very similar with bow tie pasta. We will have to try it with the tortellini. Sounds like it would be much more substantial and wholesome.
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Post by chris on Oct 28, 2012 7:21:52 GMT -5
With thanksgiving just around the corner I am going to share my personal recipe in case no one has this from any past posts. I am always asked to make this when invited to dinner. My niece use to eat it as her dessert when dieting.
Cranberry Relish
2 cans whole berry cranberry sauce (16oz)
1 pkg frozen whole strawberries, thawed and drained (16oz)
1 can pineapple, drained (20oz)
1/2 Cup chopped walnuts
Mix all ingredients in a bowl and chill. Serve with turkey or ham
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Post by kit on Oct 29, 2012 9:42:27 GMT -5
Thank you, Chris, for your Cranberry Relish recipe. I know how difficult it is to relinquish a personal or family recipe on a public forum.
A quick story... every year on Election Day, the 1st Baptist Church in New Hartford has a 'Thanksgiving-type' turkey dinner in their back room, open to the public and served family-style. It's turkey, dressing, mashed potoatoes, vegetables, rolls-'n-butrer, hot beverage, your choice of pie for dessert, and of course - cranberry relish. They also have a Bazzar down stairs the same evening where you can buy crafts, rummage, and jars of jellies, jams and other wonderful things to eat.
For years, the cranberry relish for the dinner was made by an elderly lady who used a secret family recipe. It was to-die-for (it contained crushed orange rather than strawberries). It was served with dinner and was also sold in jars at the Bazzar downstairs. People would come from miles around just for the dinner and to buy a few jars of her wonderful cranberry relish. She'd spend many hours making and 'putting-up' her relish, but would never divulge her recipe, even to her daughters, but was getting ready to share the recipe with her girls. Sadly, she passed away just before she did this and her secret recipe was lost forever.
That's why your recipe is so important. Those of us who cherish a recipe that you and your family have enjoyed for many years can now enjoy it, too.
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Post by chris on Oct 29, 2012 11:28:01 GMT -5
Thanks Kit. I can't really lay claim to the recipe. I found it in a People magazine and it was from Joan Lunden of GMA at the time. Sounded good and tried it and have been making it ever since and passing it forward. When you are asked to make a certain recipe you know you have a keeper. Now you can make it yours. ;D
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Post by bobbbiez on Oct 29, 2012 22:28:58 GMT -5
 Kit, here's my grandmother's recipe for "Cranberry Orange Relish." l (12oz) bag whole cranberries (about three cups) 1 med size orange, cut up 1/2 cup sugar My grandmother ground the cranberries and orange by hand with the old table meat grinder (which I still have) but you can use a food processor or blender. Blend all ingredients until mixture is coarsely chopped. Cover and chill for two hours.
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Post by kit on Oct 30, 2012 7:43:33 GMT -5
Cranberry Relish... a very timely recipe that shouldn't be overlooked. Fresh cranberries are very healthy and help prevent urinary tract infections, tooth decay, and infections in general.
Both Chris' and BZ's recipes look very simple, which I believe is the key to a successful recipe. More is not necessarily better. So, thanks for these recipes, girls. Because fresh cranberries are seasonal, I plan on making a large batch and 'putting up' a few jars so I can enjoy them through the year.
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Post by Deleted on Oct 30, 2012 11:43:19 GMT -5
I love cranberries and buy cans of them all year long actually weekly. Now I see that Nature Made has a pill form that concentates the cranberry. Now I just pop the pills. Don't have to have dirty dishes. I have heard that eating to much of them can erode the enamel on your teeth ;D
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Post by bobbbiez on Oct 30, 2012 22:51:46 GMT -5
Since Thanksgiving will be rolling around I'll share another of my grandmother's recipe with you for "Sweet Potato Casserole." I don't even like sweet potatoes but I definitely will eat a big share of this dish. 4-5 sweet potatoes ( peeled & cut crosswise into 3/4 slices) Mix together in small bowl - 1/3 cup dark brown sugar +1/2 tsp salt +1/4 tsp black pepper 4 tbsp (1/2) stick butter (cut into small pieces) 1/2 cup chopped walnuts (optional but I use them) 1/2 lb bacon cooked broken up (optional but I use it) In 13+9 baking dish or pan arrange in 3 layers starting with sweet potatoes, then mixture, bacon (if used), then butter, ending with sweet potatoes Cover with foil Bake at 400 degrees for 30 minutes Remove foil. Sprinkle on walnuts (if used) and bake 30-40 minutes until potatoes are tender. Baste with syrup 3 times during baking. Very delicious dish.
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Post by kit on Nov 5, 2012 12:28:48 GMT -5
My mom (who passed away when I was 14) used to make a pot roast in her Dutch oven, then make a wonderful gravy with a slurry of flour and water using the meat drippings and fond in the bottom of the pot. I've never made that kind of gravy and I don't know if I'm supposed to add any herbs or spices first or just use the flour and water. Can anyone help me with that?
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Post by bobbbiez on Nov 5, 2012 12:51:38 GMT -5
My mom (who passed away when I was 14) used to make a pot roast in her Dutch oven, then make a wonderful gravy with a slurry of flour and water using the meat drippings and fond in the bottom of the pot. I've never made that kind of gravy and I don't know if I'm supposed to add any herbs or spices first or just use the flour and water. Can anyone help me with that? Kit, my grandmother, mother and I just make the gravy with the flour and drippings. I suppose if you like it spicy you can add whatever you like after the gravy is made.  |
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Post by Clipper on Nov 5, 2012 13:50:20 GMT -5
In most cases Kathy seasons the meat enough when she is cooking it to make the fond and drippings very flavorful. I seldom see her add anything but a little salt and pepper when she makes the gravy.
Sometimes she makes gravy with a flour/water or flour/milk slurry, sometimes with cornstarch/water slurry, and sometimes with butter/flour mixture that she makes and keeps in the refrigerator to use in gravy and sauces. I do the same thing with bacon drippings and flour and use it as a base for breakfast gravy to put over biscuits, or for a gravy to serve over chicken fried steak. She tells me that to mix flour with butter and use the mixture serves to prevent lumps. I am all into that, haha. I never have been able to properly whisk flour and water into gravy without lumps.
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Post by kit on Nov 6, 2012 16:08:55 GMT -5
The flour/fat combination mixed together very well is sometimes called "Buerre Manie" and is a favorite I always have in the refrgerator (I use butter/flour) and use a little at the very end to thicken a loose sauce. But that's French in origin and is a little different from what my mom used for her 'normal' gravy with pot roast, turkey, etc.
Clipper, I think Kathy and BZ's description is pretty much like my mom used. Once again, I'm probably trying to overcomplicate things. Like Kathy and BZ said, with a little salt and pepper the fond produced by the caramelized meat should give the gravy enough flavor.
My mom's gravy never had a single lump. She put the flour and water in a container and shook it up first to mix it thoroughly before adding it to the pan. She added it a little at a time and when it got too thick as it boiled, she'd add more and stirred until the desired consistency was reached. So that's the way I'm going to make it from now on. Thanks BZ and Clipper. Simpler seems to be better.
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Post by bobbbiez on Nov 6, 2012 18:56:49 GMT -5
The flour/fat combination mixed together very well is sometimes called "Buerre Manie" and is a favorite I always have in the refrgerator (I use butter/flour) and use a little at the very end to thicken a loose sauce. But that's French in origin and is a little different from what my mom used for her 'normal' gravy with pot roast, turkey, etc. Clipper, I think Kathy and BZ's description is pretty much like my mom used. Once again, I'm probably trying to overcomplicate things. Like Kathy and BZ said, with a little salt and pepper the fond produced by the caramelized meat should give the gravy enough flavor. My mom's gravy never had a single lump. She put the flour and water in a container and shook it up first to mix it thoroughly before adding it to the pan. She added it a little at a time and when it got too thick as it boiled, she'd add more and stirred until the desired consistency was reached. So that's the way I'm going to make it from now on. Thanks BZ and Clipper. Simpler seems to be better. You're quite welcome Kit. That's exactly the right way for no lumps. I find sticking to the old ways or the best. If it's not broken don't try to fix it. |
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Kit, here's my grandmother's recipe for "Cranberry Orange Relish."
