The Scullery Updated
6/26/00
Festive Days/Quick & Easy/Potpourri [HOME] [CASTLE GARDENS] Some
hae meat and canna eat,
Ah, so you followed your noses and found your way to the Castle Kitchen and Scullery! Here you will find complete menus for every occasion from an informal cookout to a formal dinner and all points in-between. The Scullery portion is comprised of information you may find helpful in keeping your own Castle running smoothly. If you have any questions or would like to share your favorite recipes and helpful household hints, pleast contact our very talented chef@castlemacchat.freeservers.com. Spring is drawing to a close and summer just around the corner. The last thing we want to do is spend time in a hot kitchen so here is a menu to keep us nice and cool and also todelight our palates.. From ATasteofHome magazine, courtesy of Janet Mooberry Springtime
Punch
2 cups sugar
In a saucepan, bring sugar and water to a boil. Boil for 10 minutes; remove from the heat. Stir in the lemon, orange and pineapple juices. Refrigerate. Just before serving, combine with ginger ale in a large punch bo9wl. Yield: 16-20 servings (3 quarts).
1 bag (20 ounces) frozen
1-1/2 teaspoons ground cinnamon
In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings.
1 package (1/4 ounce) active dry
1-1/2 teaspoons salt
In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in. strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350º for 15 minutes or until golden. Yield: 4 dozen.
5 cups cubed cooked chicken
and drained
In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. Combine all dressing ingredients in a jar or small bowl; mix well and refrigerate. Just before serving, pour dressing over salad and toss. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.
3 quarts fresh strawberries,
1 deep-dish pastry shell (10
In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pire shell. Chill for 2-3 hours. In a small mixing bowl, whip cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices. Yield: 8-10 servings. TOP Southwestern The featured cuisine for this edition of The Scullery is Southwestern. When you think of Southwestern cooking you envision barbecues, grilling, chile con carne and the list goes on. Basically, Southwestern cuisine combines the elements of Spanish, Native American and Mexican cultures. Of course the individual chef adds his/her own flair to this melting pot and what results is a culinary effort genuine to the United States. Enjoy the following menu and recipes. From Better Homes and Gardens Cooking Mexican Menu
Menu Countdown
To serve eight, get a roast with eight rib bones so each guest gets a full chop. Ask your butcher to loosen the backbone from the rib bones. To carve, slice the roast lengthwise along the backbone to separate the meat from the bone. Slice crosswise between pockets. 1/4 cup chopped
onion
For stuffing, cook onion and carrot in butter or margarine till tender but not brown. Remove from heat and stir in chorizo or sausage, apple, and nuts. For glaze, in a small saucepan stir together jelly and jalapeño pepper. Cook and stir over low heat till jelly is melted. Cut 8 pockets in the meaty side of roast between rib bones. Spoon about 1/4 cup stuffing into each pocket. Place roast, bone side down, in a shallow roasting pan. Insert a meat thermometer into the roast. Roast meat, uncovered, in a 325º oven for 2 to 2 1/2 hours or till thermometer register 170º. Brush glaze over roast several times during the last 45 minutes of roasting. Remove roast from oven and let stand for 15 minutes. To serve, cut meat between pockets. Brush with any remaining glaze. Makes 8 servings. Hang on to any extra dressing--it's great on fruit salads or other lettuce salads. 3 medium oranges Finely shred peel from 1 of the oranges t make 3/4 teaspoon peel. Set orange and peel aside. Halve a second orange. Squeeze 1 half to get 2 tablespoons juice. Set juice aside and discard the orange shell. Peel and slice the remaining 2 1/2 oranges crosswise, then cut each slice into thirds. 1/4 cup salad
oil
For dressing, in a screw-top jar combine oil, lemon peel, lemon juice, vinegar, sugar, and reserved orange peel and orange juice. Cover and shake well. In a medium bowl combine orange pieces and onion rings. Pour dressing over all, stirring to coat well. Cover and refrigerate for several hours, stirring occasionally.
1 medium avocado
Just before serving, drain orange and onion mixture, reserving dressing. Peel, seed, and slice avocado lengthwise. In a large salad bowl arrange orange pieces, onion rings, and avocado slices atop the mixed greens. Drizzle with desired amount of reserved dressing. Toss to coat well. Makes 8 servings. Chill this unique dessert for several hours or overnight. The tortillas soften, which makes for easy slicing.
1 12-ounce package (2 cups) semisweet chocolate pieces
In a medium saucepan melt chocolate over low heat, stirring occasionally. Stir in sour cream. remove from heat. Cool. 10 8-inch flour tortillas Place 1 tortilla on a serving plate. Spread a scant 1/3 cup of the chocolate mixture atop. repeat with remaining tortillas and chocolate mixture. 1/2 cup dairy
sour cream
In a small mixing bowl stir together sour cream and powdered sugar. Dollop mixture atop torte. Cover and chill for several hours or overnight. Before serving, garnish with fresh strawberries, if desired. Serves 8 to 10.
From Better Homes and Gardens Cooking Mexican For a touch of the tropics, garnish each drink with a colorful miniature umbrella, or a piece of pineapple and a maraschino cherry on a cocktail pick.
1 cup boiling water
For syrup, in a small saucepan combine water and sugar. Bring to boiling, stirring till sugar dissolves. remove from heat and chill well.
2 cups rum
In a large pitcher combine syrup, rum, pineapple juice, orange juice, lemon or lime juice, and grenadine syrup. Serve over ice cubes. Garnish with orange, lime, or lemon slices, if desired. Makes about 7 (8-ounce) servings. From Better Homes and Gardens Cooking Mexican Though its Mexican origins are questioned by some nonbelievers, most of us take for granted that the margarita is the national drink of Mexico. We probably owe the creation of the libation to the custom of drinking straight tequila with salt and a wedge of lime, but a more delightful legend tells of the cocktail being invented by a man for his wife, Margarita. 3/4 cup tequila
In a blender container combine the tequila, limeade concentrate, and orange liqueur. Cover and blend till smooth. 30 to 35 ice
cubes (about 4 cups)
With blender running, add the ice cubes, one at a time, through hole in lid, blending till slushy. Serve in salt-rimmed glasses* garnished with lime slices. Makes about 8 (4-ounce) servings. *Note: To prepare glasses, rub the rim of each glass with a little lime juice or a lime wedge. Invert glasses into a shallow dish of coarse salt. Shake off excess salt. From Better Homes and Gardens Cooking Mexican It seems like fruit is used for just about everything in Mexico--including sparkling beverages. Fruit juices, such as Mint Orangeade, are served with meals, and huge jars filled with the cool, refreshing drinks are always available in the markets, ready to quench the thirsts of the hot and tired shoppers
1 cup water
In a small saucepan combine water and sugar. Bring to boiling, stirring till sugar dissolves. Remove from heat and pour over mint leaves. Stir in orange peel, orange juice, and lemon juice. Cover and let stand at room temperature at least 1 hour. Strain juice mixture, then cover and chill. Serve over cracked ice. Garnish with orange peel and mint sprigs, if desired. Makes about 4 (4-ounce) servings. Recipe from Superbly Southwestern 2 to 3 avocados
Mash, or finely chop avocados. Add other ingredients. Recipe from Superbly Southwestern
1 package dry yeast
Dissolve yeast in water. Mix 2 cups flour, butter, milk, sugar, salt, and egg. Beat for 2 minutes. Add enough flour to make a stiff dough. Turn onto flour board and knead until smooth. Put in a greased bowl, turn over, and cover with a clean cloth. Put bowl in a warm place with no drafts and let the dough rise until doubled (about 1 hour.) Combine remaining ingredients for filling. Punch dough down and roll into 8 x 20" rectangle. Cut into four 2 x 20" strips. Spread filling on each strip and fold over lengthwise. Twist 2 strips together and form in a circle on greased cookie sheet. Cover with clean cloth and let rise until doubled. Brush with beaten egg and sprinkle with chili powder. Bake at 350º for 40 minutes. Recipe from Superbly Southwestern 12 flour
tortillas
Place cheese slices inside each tortilla and 1 teaspoon of green chile. Fold each tortilla into a half circle...like a turnover. Melt cheese filled tortilla with microwave oven about 20-25 seconds and serve. Recipe from Epicurious.com For tomatoes
Recipe from Blue Mesa Grill Their signature dressing gives this Caesar a kick! Add grilled chicken or shrimp for an entree salad.
2 small or 1 large head Romaine lettuce, rinsed and spun or blotted dry
Place the corn, red and poblano peppers on a hot mesquite grill* - over hot coals, not high flames. Keep turning the vegetables so that they evenly char, without burning. Place peppers in a plastic bag, tie the top and let steam until cool enough to handle (about 15 minutes). Pull off the skin by hand. Remove stems, seeds and veins. Cut corn kernels off of the cob. Prepare dressing. Tear lettuce into bite size pieces. Place the torn lettuce in a salad bowl. Add all ingredients except the dressing and combine. Add the dressing and toss to coat the greens. Portion salad on chilled plates and serve. *The vegetables may be blackened over a gas range or under the broiler, but you'll be missing out on the mesquite flavor. A closer alternative is to use soaked mesquite wood chips spread over heated coals in your barbecue. Caesar Dressing
3 large cloves garlic, chopped
Combine all ingredients except the olive oil in a food processor and blend for 1 minute. Add olive oil slowly with the blender running. Red Chile Croutons
French bread
Preheat oven to 350º. Cut the bread into one inch squares and arrange on a cookie sheet. Place in the oven and lightly brown. Sprinkle olive oil over croutons and place back in the oven for 1-2 minutes. Combine spices and mix together. Remove and sprinkle with the mixed spices on the croutons while they're hot. Serves 6. Recipe from Epicurious.com
1 1/2 pounds ground chuck beef
1 avocado, pitted, peeled, sliced
Using hands, gently mix first 8 ingredients in large bowl just until blended. Form into four 3/4-inch-thick oval patties. (Can be made 1 day ahead. Cover; chill.) Prepare barbecue (medium-high heat). Grill patties until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer patties to plates. Top with avocado slices and Lime-pickled Red Onions. Serve, passing salsas alongside. Lime-Pickled Red Onions
1 large red onion, thinly sliced
Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.) Makes about 2 cups. From Better Homes and Gardens Cooking Mexican Nothing in Texas--not politics, not religion, not even taxes--can spark an argument faster than a discussion about chili. To Texans, there are two unbreakable rules for authentic "Texas-style" chili. Use cubed beef, not ground beef. And never add beans to the meat mixture--serve them alongside or not at all. 20 dried hot
peppers or 2 tablespoons crushed red pepper
Crush hot chili peppers. Remove stems and seeds from ancho peppers, then cut into 1-inch pieces. Put all peppers into a blender container or food processor bowl. Cover and blend or process till ground. Let pepper dust settle before opening blender or food processor. (If using crushed red pepper and chili powder, stir them together.)
3 slices bacon
In a large saucepan cook bacon till crisp. Drain, reserving 2 tablespoons drippings in saucepan. Crumble bacon and set aside. Brown half the beef in reserved drippings. Remove meat and set aside. Add remaining meat, onion, garlic, cumin, and pepper mixture. Cook till meat is brown. Return all meat to pan. 1 12-ounce
can beer
Stir in beer, beef broth, oregano, crumbled bacon, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 1 to 1 1/4 hours or till meat is tender, stirring occasionally. Serve with hot cooked rice and beans. Makes 6 to 8 servings. Recipe from Superbly Southwestern 1 cup milk
Beat the 5 egg yolks. Add to 1 cup of milk. Mix 1 cup of flour and 1/4 cup of sugar. Warm 3 cups of milk, 3/4 cup sugar and 2 tablespoons vanilla, add egg yolk mixture slowly and boil to thicken. Before serving, whip the egg white to a peak, add 1/4 cup of sugar and fold the Natillas and sprinkle with cinnamon and nutmeg. Recipe from Blue Mesa Grill This popular dish is really more like a pudding than a cake. Serve a scoop of it freshly steamed as it loses its light, fluffy consistency when reheated in the oven. The secret to making great corn cake is in the steaming. You can try and bake the cake in a pan in the oven (inserted in a pan of water to create steam), or you can steam them on the stove in a steamer basket** as in the following recipe.
corn husks (enough t line and cover a 3 qt. steamer basket in a double
layer)
Soak corn husks in hot water for 30 minutes until pliable. Drain. Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy. Add masa and mix on low speed for about 2 minutes. Add water and mix well on medium speed. In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt. Add the masa mixture and the ground corn and mix well. To steam the corn cake, line the steamer basket with the softened corn husks. Fill with corn cake batter. Cover with more corn husks and a tea towel to absorb moisture. Steam on the stove for about 2 1/2 hours. Batter should not stick to husks when corn cake is done. If it does, it needs to steam longer. *Note on Masa: You can buy prepared masa dough at most Mexican and specialty food markets. Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated. It is the basic ingredient used in making tamale dough (also called masa). **Note on steamers: You can also improvise a steamer by placing a rack on cans in a large stock pot or Dutch oven with a tight-fitting lid. TOP *CHILL OUT*
Ahh! The ease of summer living. Plop on your shades, settle into a lawn chair, and taste some cool pleasures. Oh, and the best part? There's no cooking involved. SWEET ZINFANDEL GRANITA For an alcohol-free version, combine 4 cups chilled white grape juice and 1/3 cup sugar. Pour into a 2-quart square baking dish. Cover and freeze at least 8 hours. Remove from freezer for 15 minutes. Use a metal spoon to scrape granita into bowls.
1 cup water
1. In
a small mixing bowl stir together water and sugar until sugar dissolves.
This sort-of sushi without the rice and seaweed uses zucchini ribbons to wrap up a crab-filled package of flavor. Creating an assembly line with the ingredients lets you wrap and roll with ease.
2 medium zucchini or yellow summer squash
1/8 teaspoon salt
1. Trim
ends of zucchini. Using a sharp vegetable peeler, slice zucchini
lengthwise into wide, flat "ribbons." Discard first and last slices,
and the seedy portion in the middle. (You will need 32 ribbons.)
Set ribbons aside.
Purchased roasted chicken saves time and keeps your kitchen cool. Use it as the basis for a breezy chicken salad with a taste of the tropics.
2 tablespoons lime juice
or salad dressing
1. In
a blender container combine lime juice, onion, ginger, garlic and mayonnaise
dressing. Cover and blend until smooth.
Here's a no-cook kabob with lots of crunch and bursts of flavor. Follow the recipe or put out a batch of similar ingredients and let everyone make a skewer of favorites to nibble. 2 cups assorted
vegetables, such
gouda, or kasseri, cut into 1/2-inch chunks
1. Place
vegetables, cheese, and summer sausage in a plastic bag set in a bowl.
For the marinade, stir together pesto sauce and vinegar. Pour over
vegetable mixture in plastic bag. Close bag. Marinate in the
refrigerator for 1 to 24 hours.
In place of the fresh dill, you may substitute 1/2 teaspoon dried dill. 1/3 cup vinegar
such as serrano or Thai
Combine vinegar, water, sugar, dill, garlic, salt, and if desired, chili pepper. Place radishes in a self-sealing plastic bag; pour vinegar mixture over vegetables, turning to coat. Seal bag. Chill 6 to 8 hours before serving, turning bag occasionally. Makes 6 servings. *Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them and be sure to wash your hands thoroughly afterward. For a snazzier mushroom relish, use an assortment of different mushroom varieties, such as crimini, shiitake, and oyster.
1 cup finely chopped button
and patted dry
1. In
a small mixing bowl stir together mushrooms, green onions, Worcestershire
sauce, oil and pepper. Cover and chill 2 to 24 hours, if desired.
Cardamom should be sued at its freshest. When cardamom develops a camphor-like aroma and flavor that means the spice is old and should be thrown away. 10 cardamom
pods
1 tablespoon honey
1. Open
cardamom pods by crushing with a blunt instrument, such as a knife handle.
Remove seeds; discard pods. Use a mortar and pestle to crush seeds
to make 1/8 to 1/4 teaspoon.
Green kiwi works in this skewered appetizer, but go for the gold if you find it. It's a newly introduced variety available in markets this summer. 4 gold or green
kiwifruit
1 tablespoon olive oil
1. Peel
and cut the kiwifruit into 1/-inch slices. Cut the goat cheese into
1/4-inch slices. On short metal skewers alternately thread slices
of kiwifruit, goat cheese, and basil.
Try this Italian classic with romaine lettuce and fun toppers, such as crumbled bacon or dry-roasted sunflower seeds. 1 recipe Dried
Yellow Tomato
bread, torn into pieces
1. Prepare
dried Yellow Tomato Vinaigrette*. Transfer to storage container.
Cover and chill.
Sitting in your yard slurping one of these ice-cream quenchers makes a summer day just about perfect. These old-fashioned favorites are bound to lure the neighbors. 4 milk-chocolate
curls*
1. Prepare
milk chocolate curls. Set aside.
Need to save a little time? Prepare the Veggie Confetti Spread the day before. Cover tightly with plastic wrap, and refrigerate until needed.
1 recipe Veggie Confetti Spread
1. Prepare
Veggie Confetti Spread.
Slice a purchased cupcake in half and insert citrusy frozen yogurt between each half.
1 pint frozen vanilla yogurt
1. Line
a 9-inch pie plate with foil; set aside. Soften half of the frozen
yogurt in a chilled bowl by pressing it against the sides of the bowl with
a wooden spoon. Spread the softened frozen yogurt in prepared pie
plate. Cover with plastic wrap and freeze about 1 hour or until firm.
TOP Here you will find household hints we hope you will find useful. Although we can't guarantee the results from these hints we do hope you give them a try. *THINGS YOUR MOTHER MAY OR MAY NOT HAVE TOLD YOU: 1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle and you'll get perfectly shaped pancakes every time. 3. To keep potatoes from budding, place an apple in the bag with the potatoes. 4. To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling. 5. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers. 6. To get the most juice out of fresh lemons and limes, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing. 7. To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top. 8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won't be any stains. 9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake. 10. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant "fix me up." 11. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks or wrap in a plastic bag for the same effect. 12. Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish. TO BE CONTINUED...
TOP Fourth of July Independence Day is the most important holiday in the United States. It celebrates the adoption of the Declaration of Independence by the Second Continental Congress on July 4, 1776. The day has always been the occasion for parades and patriotic speeches and for every variety of noisy celebration. In face, the firing of cannons and fireworks caused so many injuries by the early 1900's, ordinance forbidding private pyrotechnics were passed in many cities. Today, Fourth of July fireworks are largely handled by professionals. Although this holiday commerates our birth as a nation it is also an opportunity to enjoy great food. We hope you enjoy the following recipes and have a joyous and safe holiday! Recipe from Better Homes & Gardens 1988 Best-Recipes Yearbook A popular bar drink, creamy Alexanders always have a splash of brandy.
2 ripe peaches or nectarines, peeled, pitted, and chopped; or
2 cups haled strawberries; or 1
In a blender container combine desired fruit, brandy, and schnapps. Cover and blend till fruit is pureed. Add ice cream to the fruit mixture in the blender container. Cover and blend till smooth. With blender running, add the ice cubes through the opening in the lid, blending till drink is smooth and of desired consistency. To serve, pour the drink mixture into tall wineglasses. Serve immediately. If desired, garnish each serving with whole strawberries, peach slices, or citrus slices. Makes 4 servings. Recipe from The Illustrated Encyclopedia of American Cooking 1 6 ounce can
frozen lemonade
Dilute lemonade with 3/4 cup water; stir in apricot nectar and pineapple juice. Pour fruit juice mixture over ice cubes in 6 glasses. Fill glasses with ginger ale; garnish with lemon slices. Recipe from Campbell's Quick and Easy Recipes
1 can (10 3/4 ounces) Campbell's condensed Broccoli Cheese Soup
In a medium bowl, combine soup, broccoli, tomato, sour cream and mustard. Cover; refrigerate at least 4 hours before serving. Serve with crackers and vegetables for dipping. TIP: To quickly thaw a package of frozen chopped broccoli, use your microwave oven. Place frozen broccoli in a 1 1/2 quart microwave-safe casserole. Cover with lid; microwave on HIGH 1 to 2 minutes or until broccoli can be easily separated. Drain the broccoli in a sieve and then you are ready to make the creamy dip. Makes about 3 cups or 12 appetizer servings. Recipe from Woman's Day To start... CUT
BRUSH
Recipe from The Pleasure of Herbs by Phyllis Shaudys
1 small watermelon
Start in the morning by cutting watermelon in half, lengthwise, and removing pulp with a melon scoop. Mix this with the cantaloupe balls, cherries, and any other fresh fruit you like. The peaches must be added last or they will turn dark. Marinate, all day in the sherry, to which the mint and lemon balm have been added. Before serving, return the fruit to chilled watermelon shell. Decorate with sprigs of mint dipped in egg whites and dusted with granulated sugar for a frosted look. Recipe from Better Homes and Gardens, June 2000
1 cup finel cut red cabbage (1/4 of a 1-lb. head)
1. Remove
and discard andy wilted or brown-edged leaves from the outside of the cabbage.
Place the cutting board on a damp towel on a level work surface to keep
the board from slipping. Using a large, sharp knife, carefully quarter
the cabbage lengthwise. Place a flat side of the cabbage against
the cutting board. Hold firmly. With the tip of the knife at
the point of the core, cut the core away and discard.
Recipe from Better Homes & Gardens 1988 Best-Recipes Yearbook After cooking, chill the potatoes for 1 hour. That way they'll slice easier.
6 medium potatoes (2 pounds) or three 16-ounce cans slices potatoes
Cook fresh potatoes, uncovered in boiling salted water for 25 to 30 minutes or till tender; drain well. Let cool; slice. (Or, drain canned potatoes.) Cook beans accoring to package directions. Drain. In a blender container place hazelnuts. Cover and blend till ground. In a bowl combine hazelnuts, salad dressing, parsley, and Parmesan cheese. In a large bowl combine potatoes, green beans, and artichokes. Toss gently with dressing mixture. Cover and chill at least 1 hour. Transport in an insulated cooler with an ice pack if going on a picnic. Makes 6 to 8 servings. Recipe from The Illustrated Encyclopedia of American Cooking
1 cup butter
Melt butter in small saucepan; stir in lemon juice, garlic salt, paprika and oregano. Place chickens in shallow dish; sprinkle with salt and pepper. Pour marinade over chickens; cover. Marinate for 3 to 4 hours at room temperature, turning occasionally. Drain, reserving marinade. Place chicken, skin side up, on the grill set 3 to 6 inches from charcoal briquets that have reached light gray ash stage. Brush generously with reserved marinade. Cook for 45 minutes to 1 hour and 15 minutes or until tender, turning and brushing with marinade occasionally. Leg should twist easily out of thigh joint and pieces should feel tender when probed with fork when chicken is done. Yield: 8 servings. Small grill? A rib rack increases the cooking space on your grill up to 50 percent by letting you stand the rib pieces up rather than laying them flat.
4 pounds meaty beef chuck short ribs
To precook the ribs, in a large kettle or Dutch oven cover the ribs with water. Bring to boiling; reduce heat. Simmer, covered, 50 tp 60 minutes or till tender. In a small bowl mix Worcestershire sauce, vinegar, cooking oil, beef bouillon granules, garlic, red pepper, mustard, chili powder, and 1/3 cup water. Set aside 1/4 cup of garlic mixture. In a covered grill arrange preheated coals around a drip pan; test for medium-slow heat above pan (coals will be medium). Place ribs on rib rack, if desired. Place ribs on grill rack over pan but not over coals. Lower grill hood. Grill ribs 15 minutes, turning ribs halfway through grilling and brushing occasionally with garlic mixture. Meanwhile, for sauce, in a small saucepan combine brown sugar and cornstarch. Stir in the reserved garlic mixture and catsup. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce with ribs. Makes 5 to 6 servings. Recipe from Gingerich Farms This patriotic dessert is beautiful and luscious, celebrating summer in all its glory. It's sheer berries from top to bottom, layered with creamy clouds of parfait cream. Parfait cream is a versatile companion for all berries. 8 ounces cream
cheese, at room temp
1 pint fresh blueberries, lightly sprinkled
TOP The Castle Chef realizes a banquet cannot be prepared and served every day. The following recipes hopefully will be of use for the cooks on the go or for those cooks who are simply too tired to create anything too elaborate! Recipe from Campbell's Quick and Easy Recipes
1 can (46 ounces) V8 Vegetable Juice
In a large pitcher, combine "V8" juice and orange juice. Stir in seltzer water. Pour immediately over ice. Makes about 7 1/2 cups or 10 servings. EASY SOUTHWEST
CHICKEN
1 tablespoon vegetable oil
1/2 cup shredded Monterey Jack cheese
In 10-inch skillet over medium-high heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Pour off fat. In same skillet, combine soup, tomatoes, chili powder and garlic. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. Sprinkle with cheese. Garnish with green pepper, jalapeño peppers and sage, if desired. Tip: Chili powder is a ground blend of chili peppers, oregano, cumin, garlic and salt. It has a hot, spicy and sometimes peppery taste and aroma. Some chilii powders can include coriander, red pepper (cayenne), cloves, etc. Hot and mild chili powders are available. Makes 4 servings. 2 pints strawberries
SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. LINE bottom of 12 x 8 inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. PLACE strawberry halves and remaining 1/3 cup of blueberries on whipped topping to create a flag design. REFRIGERATE until ready to serve. Makes 15 servings. TOP The following are a hodgepodge of items which don't seem to fit under any specific category. These items range from humorous anecdotes to recipes for your pet, so enjoy! *ORE0S: WINDOWS OF THE SOUL Psychologists have discovered the the manner in which people eat Oreo cookies provides great insight into their personalities. Choose which method best describes your favorite method of eating Oreos:
1. The whole thing all at once.
Your Personality: 1.
The whole thing...
2.
One bite at a time...
3.
Slow and Methodical...
4.
Feverish Nibbles...
5.
Dunked...
6.
Twisted apart, eat the inside, and then the cookie...
7.
Twisted apart, eat the inside, and then toss the cookie...
8.
Just the cookie, not the inside...
9.
I just like to lick them, not eat them...
10. I
don't have a favorite way, I don't like Oreo cookies...
*This humorous gem came from Taboo! I know what you're saying, why bother, but believe me your favorite pooch will be very thankful for your culinary efforts! MACHINE DOG
COOKIES
Yield: 1 serving
1 cup beef, chicken or vegetable stock
Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets springkled with cornmeal. Co9ver with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325º for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. Using a 3/5" bone shaped cutter, you yield about 30-35 cookies from this recipe. TOP
CC, Chief Chatelaine. The
kitchen utensil bars and some of the graphics are provided by:
The
divider bars are provided:
Much
of the clip art is provided by:
The
3-D balls are provided by:
The
Southwestern graphics are courtesy of :
Please
Do Not Copy or Download
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