December 2006

Broccoli-Stuffed Onions
Broadcast date 12/01/06
6 medium Spanish onions, peeled
1  10-oz pkg frozen, chopped broccoli
1/2 c grated Parmesan cheese
1/3 c mayonnaise
2 t lemon juice
2 T butter or margarine
2 T flour
1/4 t salt
2/3 c milk
1  3-oz pkg cream cheese, cubed
In a large saucepan, parboil onions in salted water for 10-12 minutes.  Drain.  Cook broccoli according to directions.  Drain.  Cut tops off onions.  Remove centers of onions, leaving 3/4-inch edges.  Place in baking dish.  Chop onion centers; combine with broccoli, Parmesan cheese, mayonnaise and lemon juice.  Spoon into onion shells.
In a medium saucepan over medium heat, melt butter, blend in flour and brown.  Add salt and milk.  Cook until thickened, stirring constantly.  Remove from heat and blend in cream cheese.  Spoon over stuffed onions.  Bake at 375 for 20 minutes.  Serves 6.

Southwestern Pumpkin Soup
Broadcast date 12/04/06
3 c chicken stock or canned, low-salt, chicken or vegetable broth
1 c whipping cream
1  15-oz can pure pumpkin
3 T packed dark brown sugar
1 t ground cumin
1/2 t chili powder
1/2 t ground coriander
1/8 t ground nutmeg
3/4 c packed, grated, sharp cheddar cheese
1/2 to 1 c chopped onion
Fresh cilantro, chopped 
In heavy medium-sized pot, use a little oil and cook onion until wilted.  Add chicken stock and whipping cream and bring to almost a boil.  Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg.  Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.  Season to taste with salt and pepper.  (Soup may be prepared a day ahead.  Cool, Cover and refrigerate.  Rewarm over medium-low heat, whisking occasionally.)  Ladle soup into bowls.  Garnish each serving with cheddar cheese and cilantro.  Makes 4 first-course servings.

Pronto Potato Nacho Soup
Broadcast date 12/05/06
1 box (4.9 oz) Au Gratin Potatoes
1 can (15 oz) whole kernel corn, undrained
1 can (10 oz) diced tomatoes and green chilies, undrained (such as RoTel)
3 c water
2 c milk
2 c processed American cheese, like Velveeta, cubed
Dash hot pepper sauce, to taste
1 bag Nacho Cheese Doritos
In a 3 quart saucepan, combine contents of potato package (slightly crushing potatoes), corn, tomatoes and water.  Mix well.
Bring to a boil, reduce heat, cover and simmer for 20 minutes or until potatoes are tender.  Add milk and cheese, simmer and stir until cheese is melted.  Add pepper sauce, if desired.
Serve garnished with crushed Nacho cheese Doritos on top.  Serves 6-8 (about 2 quarts).  Prep time:  30 minutes.

Layered Cornbread Salad
Broadcast date 12/06/06
1 jar (8 oz) Roasted garlic dressing
1/4 c buttermilk
1 head Romaine lettuce, shredded
1 can (15 oz) black beans, drained
1 red pepper, diced
1 c fresh corn kernels (about 2 ears)
8 oz feta cheese, crumbled
1 jar (12 oz) roasted sweet red peppers, drained and chopped
3 c cornbread, crumbled
5 green onions, chopped
Stir together the dressing and buttermilk.  Layer half of the remaining ingredients in a 4 quart glass bowl; top with half of the dressing.  Repeat layers ending with dressing.  Cover and chill at least 2 hours before serving.  Serves 6-8.

Pickled Beet Salad
Broadcast date 12/07/06
3 oz strawberry-flavored gelatin
3 oz raspberry-flavored gelatin
3 oz cherry-flavored gelatin
4 c boiling water (or fruit or pineapple juice)
20 oz plain (not pickled) French- or shoe string-cut beets, drained (reserve juice)
1/2 c sweet pickle juice
16 oz crushed pineapple, undrained
Dissolve gelatins in boiling water or juice.  Drain liquid from beets and add liquid (about 1-1/2 c), with pickle juice, to gelatin mixture.  Chill until syrupy.  Stir in beets and pineapple.  Chill in 3 quart mold until firm.  Serve with dressing (see below).  Serves 12.

Dressing
1 c mayonnaise
1 T chopped green onions and tops
1 T diced celery
1 T chopped green pepper
Mix thoroughly and refrigerate.

Orange Curry Couscous
Broadcast date 12/08/06 
Dressing
1 c seasoned rice vinegar
2 T minced garlic
2 T grated orange zest
1 T sugar or honey
2 t cinnamon
1 t curry powder
1/2 t salt
2 c canola oil 

Couscous
2 c water
1-1/2 c couscous
1 c minced fresh parsley
1 c chopped green onions
1 c toasted and chopped almonds
1 c currants
1/2 c frozen peas, thawed
1/2 t salt 
For the dressing, process the vinegar, garlic, orange zest, cinnamon, curry powder and salt in blender for 1 minute.  Add the canola oil gradually, processing constantly until blended.  Store, covered, in the refrigerator up to 2 weeks.
For the couscous, bring water to a boil in saucepan.  Stir in couscous.  Remove from heat.  Let stand.
Mix everything together and serve.

Crusted Salmon with Herbed Mayonnaise
Broadcast date 12/11/06
A great entrée for entertaining.  Much of the prep can be done in advance.  Serves 6.
Herbed Mayonnaise
1/3 c minced fresh Italian parsley
1/3 c minced fresh cilantro
1/4 c minced green onions
2 T red wine vinegar
1/2 t minced garlic
1/4 t dried oregano
1/4 t freshly ground black pepper
1/8 t cayenne
1 c prepared mayonnaise 

Fish
1/4 c chopped fresh Italian parsley
1/4 c freshly grated Parmesan cheese
2 T chopped fresh thyme (or 2 tsp dried)
1 t finely grated lemon zest
1/4 t salt
2 small cloves garlic, peeled
1-1/4 c fresh white bread crumbs
1/4 c butter (1/2 stick), melted, divided
2-1/2 lb salmon fillet (1 piece if available) 
In small bowl mix all of the mayonnaise ingredients – omitting the mayonnaise.  Mix well.  Let stand 30 minutes at room temperature or cover and chill overnight. 
Preheat oven to 450.  Grease large, shallow baking pan.  In food processor or blender, add the first 5 fish ingredients.  With food processor running, drop in the 2 garlic cloves and process until finely chopped.  Transfer to large bowl and add bread crumbs.  Toss to blend.  (May be prepared in advance.  Cover and chill overnight.  Bring to room temp before proceeding).  Add 3 T of the melted butter and toss to combine.
Pat salmon dry and place, skin side down, in prepared pan.  Brush with remaining 1 T butter.  Pack crumb mixture on salmon.  Bake 20-25 minutes or until center is opaque.  If using small fillets, cook 10 minutes per inch of thickness.  If crumbs brown too quickly, cover loosely with foil.  Transfer to serving platter.
Stir mayonnaise into herb mixture and serve on the side.

Crispy Ginger & Garlic Asian Turkey Lettuce Wraps
with Cucumber Dipping Sauce
Broadcast date 12/12/06
1/2 c carrots, finely chopped
1/2 c water
1 20-oz pkg lean, ground turkey
1 c shitake mushrooms, chopped
1 can water chestnuts, drained, chopped
3 garlic cloves, minced
2 T fresh ginger, minced
1/3 c teriyaki sauce
3 T creamy peanut butter
1 T sesame oil
1 T rice vinegar
1/4 hoisin sauce
1/2 c green onions, sliced
1 head iceberg lettuce, separated into leaves 
Cook carrots and 1/2 c water in a large nonstick skillet over high heat stirring occasionally, 3-5 minutes or until carrots are softened and water is evaporated.  Remove from skillet and set aside.
Reduce heat to medium.  Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink.  Add carrots, mushrooms and the next 8 ingredients.  Increase heat to med-high and cook, stirring constantly, 4 minutes.  Add green onions and cook, stirring constantly, 1 minute.  Spoon mixture evenly onto lettuce leaves, add additional hoisin sauce, if desired, and serve.  Serves 5.

Cucumber Dipping Sauce
1/2 c water
1/4 c sugar
1/4 rice wine vinegar
1 T plum sauce
1/r t dried, crushed red pepper
1/8 t salt
1/2 c finely chopped cucumber
1 T chopped fresh cilantro
1 T chopped fresh mint leaves 
Combine first 6 ingredients in a small saucepan.  Bring to boil; reduce heat, and simmer 3 minutes.  Remove from heat; cool.  Stir in cucumber, cilantro and mint.  Makes about 1 cup.
  
Simple Apple Dumplings
Broadcast date 12/13/06
1  8-oz can refrigerated crescent rolls
2 T butter, softened
1 T sugar
1 t cinnamon
2 large Granny smith apples, cored, peeled and quartered
1  6-oz can frozen apple juice concentrate, thawed, undiluted
Unroll crescent dough and separate into triangles.  Spread butter evenly over dough.  Stir together sugar and cinnamon; sprinkle evenly over buttered triangles.
Wrap each apple quarter with a dough triangle and place in a lightly greased 13x9 baking dish.  Pour apple juice concentrate evenly over rolls.
Bake at 350 for 45 minutes or until golden brown and bubbly.

French Hot Chocolate
Broadcast date 12/14/06
3/4 c semisweet chocolate pieces
1/2 c light corn syrup
1/3 c water
1 t vanilla
2 c whipping cream
2 quarts milk 
Combine chocolate, syrup and water in a saucepan.  Stir constantly until chocolate is melted.  Take off heat, stir in vanilla, cover and refrigerate until cool.
Beat cream at medium speed, gradually adding the cooled chocolate until mixture mounds when dropped from a spoon.  Chill.
Just before serving, heat milk to scalding.  Pour into a coffeepot or carafe.  Fill serving cups half full of chocolate whipped cream, pour in hot milk and stir gently.
Prep time 20 minutes; serves 12-16.

Sweet and Sour Cabbage
Broadcast date 12/15/06
This is a microwave recipe.  Use a microwave-safe dish in the preparation.
3 slices bacon, diced
1/4 c chopped onion
2 T flour
1/4 c vinegar
1/4 c water
1 t salt
1/8 t pepper
1/4 c brown sugar, packed
6 c finely chopped red cabbage
1 t caraway seed (optional) 
Put the bacon and onion in a covered casserole and cook 5 minutes.  Stir in the flour and then the vinegar and water.  Add the salt, pepper and sugar.  Stir.
Add the cabbage and caraway seed and stir well to coat the cabbage evenly.  Cook, covered for 8-10 minutes, stirring several times.  If you prefer a sweeter, less sharp flavor, add more sugar or use slightly less vinegar.

Portobello Cream Soup
Broadcast date 12/18/06
1/4 c butter
1/4 c flour
2 c chicken broth (or vegetable)
1/2 t salt
1/4 t pepper
1-2 bay leaves
2/3 c celery, finely chopped
1/4 c onion, finely chopped
3 T vegetable oil
4-5 c Portobello mushrooms, sliced
2/3 c half-and-half 
Heat butter in saucepan until melted.  Add the flour, stirring until blended.  Add the broth gradually, stirring constantly.  Stir in the salt, pepper and bay leaves.  Simmer for 15 minutes, stirring occasionally.
Sauté the celery and onion in the oil in a skillet until tender.  Stir in the mushrooms.  Cook until the mushrooms are tender, stirring occasionally.  Stir into broth mixture.  Bring to a boil.  Reduce heat.  Simmer for 15 minutes, stirring occasionally.
Add the half-and-half gradually and mix well after each addition.  Cook just until heated through, stirring occasionally.  Discard bay leaves.  Ladle into soup bowls. 

Pear and Avocado Salad
Broadcast date 12/19/06 
Salad
1 avocado
2  15-oz cans S&W Sun Pears, well-drained
1/2 red onion, thinly sliced
Lettuce (Romaine and mixed lettuce or spinach)
1 c walnuts or pecans, chopped 

Dressing
1/3 c red wine vinegar
1/3 c salad oil
1/2 c sugar
Lawry’s seasoning, to taste
Pepper, to taste 
Preheat oven to 350.  Toast nuts for 5-7 minutes.  Let cool.
Place all salad ingredients in bowl in the order listed (or else the pears & avocado will crush the lettuces).
Mix salad dressing ingredients and set aside.
Just before serving, shake dressing and pour desired amount over salad.  Toss.

Chocolate Chip Cheese Ball
Broadcast date 12/20/06 & 12/23/05
8 oz.  pkg. cream cheese, softened
1/2 c  butter, softened
1/4 t  vanilla
3/4 c  powdered sugar
2 T  brown sugar, packed
3/4 c  mini semi-sweet chocolate chips
3/4 c  pecans, chopped
Combine cream cheese, butter and vanilla; blend until fluffy.  Add sugars; mix well.  Fold in chocolate chips.  Cover and refrigerate for 2 hours.  Shape dough into a ball; cover with plastic wrap and refrigerate for one hour.  Uncover and roll in pecans before serving.  Makes about 2 cups.

Christmas Pears
Broadcast date 12/21/06
2  8oz pkg cream cheese, softened
1  3-1/2 to 4 oz pkg soft chevre (goat) cheese
1 c Parmesan cheese, freshly grated
1/4 t white pepper
1/4 t garlic powder
1/8 t salt
1 cinnamon stick
2 mint leaves
1/4 c whole berry cranberry sauce
1/4 c chutney 
Beat all ingredients in a medium bowl with electric mixer on med-low speed until smooth.  Separate into two balls.  Refrigerate at least 1 hour.
Shape each cheese ball mixture into pear shape on waxed paper or plastic wrap.  Wrap in plastic wrap and refrigerate.
Place pears in large, shallow serving bowl or on platter.  Spoon cranberry sauce over one pear; spoon chutney over the other pear.  (If desired, process the chutney in a blender or food processor until smooth.)  Break 1 cinnamon stick crosswise in half; insert in each pear for a stem.  Press mint leaf next to the cinnamon stick.  Serve with crackers.  Makes about 26 two-tablespoon servings.

Orange, Spiced Walnut & Dried Cranberry Salad
Broadcast date 12/22/06
6 T honey
1-1/2 T water
3/4 t ground allspice
1/2 t salt
1/4 t ground ginger (add a little more if you wish)
1 c walnut halves and pieces
2 t sugar 
3/4 c water
3/4 c cranberry juice cocktail
1/2 c dried cranberries
8 oranges, peeled, white pith removed, sliced into 1/2-inch-thick rounds, chilled. 
Preheat oven to 325.  Line a baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend.  Add nuts; toss to coat well.  Strain nuts, reserving liquid.  Transfer nuts to baking sheet.  Sprinkle nuts with sugar.  Bake until golden brown, about 17 minutes.  Cool completely.
Whisky 3/4 c water, cranberry juice and reserved liquid from nuts in medium saucepan to blend.  Stir in dried cranberries.  Bring to boil, reduce heat to med-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 minutes.  Let cool.  Cover and chill.
To serve, arrange orange slices on platter.  Spoon the cranberry mixture over the oranges and top with nuts.
(The cranberry mixture can be made 3 days ahead.  Store nuts at room temperature in an airtight container.)   Garnish with mint leaves, if desired.
Serves 8.

Martha’s Upside-Down Pumpkin Pie
Broadcast date 12/25/06 & 12/14/05
20 oz can pure pumpkin (not pumpkin pie filling)
1-1/4 c  sugar
2 t  cinnamon
1/2 t  ginger
1/2 t  nutmeg
13 oz  evaporated milk
3  eggs, beaten
1 c  chopped nuts (optional)
1 c  butter, melted
1  box yellow cake mix
Mix pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs well.
Pour into a 9”x13” baking dish.  Sprinkle cake mix over the top to cover entire surface.  Pour melted butter over cake mix.  Layer nuts on top.
Bake at 350 for 1 hour or until brown and a knife inserted in center comes out clean.
When removing pie, flip over so the top is now the crust.
Can be served warm with whipped cream or it may be reheated in a microwave.

Baked Carrots with Cheese Sauce
Broadcast date 12/26/06 & 12/29/05
4  lb. large carrots, peeled & sliced into 1/3-inch rounds
1/4 c  butter (1/2 of a stick)
1/2  medium onion, chopped
1 c  celery, chopped
1 c  coarsely-grated sharp cheddar cheese (packed, about 4 oz.)
1 T  all purpose flour
1 c  whipping cream
1/3 c  crushed corn bread stuffing mix
Preheat oven to 400.  Butter 13x9x2 glass baking dish.  Steam carrots until almost tender, about 20 minutes.  Transfer carrots to prepared dish.  Melt butter in heavy medium skillet over medium-high heat.  Add onion and celery and sauté until beginning to soften, about 5 minutes.  Mix vegetables into carrots.  Combine cheese and flour into medium bowl.  Toss to coat cheese evenly with flour; mix in cream.  Stir cheese mixture into carrot mixture.  Sprinkle stuffing mix over.  Bake uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes. 

Cranberry & Dried-Cherry Sauce
Broadcast date 12/27/06 & 12/13/05
1  12 oz can frozen cranberry juice cocktail, thawed
1 c  water
1 c  golden brown sugar, packed
1  cinnamon stick, broken in half
1/4 t  ground allspice
1  6 oz pkg dried tart cherries
1  12 oz bag cranberries
Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves.
Add cherries, cook 2 minutes.  Add cranberries, cook until berries pop, stirring occasionally, about 9 minutes.
Transfer to bowl.  Cover and chill overnight.  Discard cinnamon stick.  Serve cold or at room temperature.  Makes about 4 cups.

Ham Biscuits
Broadcast date 12/28/06 & 12/28/05
1 c  butter, softened
2 c  self-rising flour
1 c  sour cream
Thinly cut ham slices
Plus mayonnaise and mustard
Mix first 3 ingredients.  Divide dough in half.  On lightly floured surface, pat each portion into a disk, approximately 1/2-in think.  Using biscuit cutter, cut rounds and place on baking sheet (brush with a little melted butter if you’d like) and bake at about 350 until golden brown.  Allow biscuits to cool.  Slice in half.  Spread mayonnaise and mustard on biscuit halves.  Lay ham slices on bottom halves and cover with top halves.  Enjoy warmed or at room temperature. 

Tahoe Brunch
Broadcast date 12/29/06 & 12/30/05
Must be prepared 24 hours in advance.
12  slices white bread, crusts removed
2-3 T butter, softened
1/2 c butter
1/2 lb. fresh mushrooms, trimmed and sliced
2 c  thinly-sliced yellow onions
Salt & pepper
1-1/2 lb. sausage
3/4 to 1 lb. cheddar cheese, grated
5  eggs
2-1/2 c  milk
1 T  Dijon mustard
1 t  dry mustard
1 t  ground nutmeg
2 T  parsley, finely chopped
Butter the bread with softened butter and set aside.  In a 10-12 inch skillet, melt the 1/2 c butter and brown the mushrooms and onions over medium heat for 5-8 minutes or until tender.  Season to taste with salt & pepper and set aside.  Cook the sausage and cut into bite-sized pieces.  In a greased 11x7 shallow casserole, layer one-half of the bread, mushroom mixture, sausage, and cheese.  In a medium-sized mixing bowl mix the eggs, milk, both mustards, nutmeg, 1 t salt and 1/8 t  pepper.  Pour over the sausage and cheese casserole.  Cover the casserole and refrigerate overnight.
When ready to bake, sprinkle the parsley evenly over the top of the casserole and bake uncovered in a preheated 350 oven for 1 hour or until bubbly.  Serve immediately with a fruit salad and crusty bread.

 

 

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