Wedding Strawberry Shortcake Bar

This is a great idea!!

The Persnickety Biscuit

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Call it shortcake. Fine. Whatever makes you happy. But you know it looks like a biscuit. A sweet biscuit with strawberries and whipped cream and almonds.

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This was the scene at a wedding I recently attended. In lieu of cake, the bride and groom chose to serve this abundance of fabulous flavors and textures. Brilliant.

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So how was the biscuit . . . er . . . shortcake?
Delicious. Tender and sweet. The strawberries were served in a light syrup that was absorbed by the biscuit and brought the whole dessert together.

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What would you do differently?
I would think of it first. Kidding! I love that this bride and groom thought beyond the traditional wedding cake and did things their own way. It was a beautiful celebration of two special people and the shortcake was just a bonus.

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Glorified Chili Con Carne

CELEBRATE CINCO DE MAYO WITH GLORIFIED CHILI CON CARNE

 

Although I adore the simplicity of Meta’s menus and recipes, once in awhile, I’d like to show off a little of my personal chef chops. Today, on Daytime Tri-Cities with Amy and Morgan, I’ll be using Meta’s Chili Con Carne (MFC479) as a base to be “Glorified” – added to, fussed with a bit.  I aim to make it a little more special occasion chili as I would if I were cooking for someone else.  On the show I’ll pair it with Food City Monterey jack cheese, pre-made corn bread muffins, and Mexican crudité of radish with salt, and pickled red onion.

 

For this version, I’ll be making bumping up the typical large quantity of conventional chili powder with MORE STUFF; chilpotle powder, ground cumin, dried oregano, thyme, dried cilantro and a secret ingredient I’ll share in a minute.  Chilpotle chili is smoke-dried jalapeno peppers and is fairly common in the spice aisle in the supermarket.

 

I love chili long and slow, and for that a cubed chuck roast would be called for, and a slow-cooker.  I’m cooking for a family-style quick cook however for the show and I’ll be using 80/20 ground beef.  What’s the point of eating beef if it’s just for texture?  I’m a proponent of keeping the fat high in the beef where it counts. If the family I was cooking for preferred ground beef, then I’d purchase the chuck roast, cube it, freeze it a little, and then spin it in a food processor to “grind it”.  It’s perfect.  I’ll plop a dollop of sour cream, and a sprinkle of Monterey jack cheese.  This recipe serves 4 to 6 hungry people and can last for DAYS in the fridge.  As a matter of fact, the longer it hangs out, the better it gets.  I believe that to be true for anything that contains tomatoes and beef.

 

In the Friday Meal plan, The Skinny Mashed potatoes will make up for the fat content in the chili.  I’ll also dress up those celery and radishes to give them the taste of a Mexican crudité with the addition of limes, and wilted red onions.  The finishing dessert: Rich, homemade buttermilk ice cream with sugared blueberries.  That dessert is just in the Head of Beth and won’t be a part of the show; it’s just a dream for another time.

 

Meta’s basic MFC479 recipe is located in the post for 0421-042714 Recipes.  Below is the full, unaltered meal plan for Friday.

 

My secret ingredient is a composite spice, Chicken Grilling, from Food City.  It lends a subtle orange flavor to the chili plus a bang of paprika and a subtle sweetness of red and green bell peppers.

 

 

 

Friday

MEAL REFERENCE NEEDED
Breakfast – tomato juice tomato juice
loaded oatmeal with pecans and raisins oatmeal, pecans, raisins, brown sugar, and butter
Morning Note: Pack lunch for after the studio.  Make mashed potatoes, pack one serving for the demo
Luncheon – Tomato soup MFC 960 left over or fresh
Crackers  
cabbage and raisin slaw MFC 740 cabbage coleslaw mix, raisins, mayonnaise
tea  
 
Dinner – Chili con carne MFC 479 crumbles, canned tomatoes, canned kidney beans, bacon
skinny mashed potatoes   potatoes, vegetable broth, olive oil
celery and radishes   celery, radish, coarse salt, celery seed
Vanilla ice cream with blackberries   vanilla ice cream, thawed black berries

 

 

GLORIFIED CHILI CON CARNE

5 slices of bacon, meatless bacon or tempeh bacon, chopped coarsely 1, 14 oz can diced or regular tomatoes
1 lb ground 80/20 chuck or meatless crumbles salt to taste
2 teaspoon ground oregano 2 tablespoons chili powder
1 teaspoon  ground chilpotle chili 1 teaspoon thyme
1 tablespoon FC Chicken Grill Seasoning 1 tablespoon ground cumin
2 teaspoons dried cilantro or coriander 3 cloves garlic, minced
1 jalapeno, seeded and minced juice of 1 lime
1 medium onion, sliced 15.5 oz can kidney beans, drained
2 cups water 1 teaspoon sugar
1 teaspoon cornstarch dissolved into 2 teaspoons water

 

Mix together the spices; chili powder, cumin, oregano, thyme, cilantro, and in a deep, 12 inch sauté pan, cook bacon on medium-high heat until crisp.  Using a slotted spoon, remove from the pan and drain on paper towel.  Leave all but 1 tablespoon bacon fat in the pan.  Reserve the remaining in a cup.  Brown the ground chuck in the fat, season with salt and pepper.  Remove the beef from the pan, leaving all but 1 tablespoon of fat in the pan and set aside. Add the onion, jalapeno, and garlic; cook in drippings until soft. Add chili powder; cumin, oregano, thyme, and Chicken grill seasoning stir until flavors are blended, about a minute.  Add meat, beans, and tomatoes, breaking up the tomatoes with your hands if they are whole.  Add water, lime juice and sugar. Simmer until the flavors are well blended, about 20 minutes.  Into a ramekin place the cornstarch and mix with water.  Add this mixture to the chili to thicken.  Top with red onions, Monterey jack cheese, and sour cream.  Delicious with corn bread.

 

This dish can be prepared in a slow-cooker.  If desired, the chili may be served over potatoes or hot cooked rice.  5 servings.

 

A Margarita would be nice.

 

04/24/14

Beth

 

Recipes for Weekly Meal Plan 0421-0427

0421-0427 Recipes ©1942 by Meta Givens (with Occasional Adjustments)

 

MFC381

EGGS IN BACON CUPS

Microwave this dish for a quick breakfast

Microwave this dish for a quick breakfast

3 slices bacon, tempeh or soy 5 eggs
5 slices bread, Ezekial or favorite salt and pepper to taste
Butter if using vegetarian product

 

Pan-broil bacon until half done, remove to a plate.  If using pork bacon, pour off all drippings except for 1 teaspoon full.  If using vegetarian product, add 1 teaspoon butter or oil.  Brown the bread on both sides in the oil, then press into a muffin tin.  Line sides of bread with broiled bacon.  Break an egg into each muffin cup and season with salt and pepper.  Bake at 325° F. for 20 minutes.  Remove carefully with spatula.  5 servings.

Note:  You can bake these eggs in a microwave.  Prepare the dish in a ramekin.  With a very sharp knife, poke the egg yolk twice.  Cover loosely with a paper towel.  Microwave on high 1 minute 20 seconds for one ramekin.

 

MFC1088

ESCALLOPED SWEET POTATOES AND APPLES

Add a little cayenne to the potato tops before baking to add zing!

Add a little cayenne to the potato tops before baking to add zing!

5 medium sweet potatoes ½ cup brown sugar, firmly packed
2 tart apples 3 tablespoons butter
¾ teaspoon sea salt 2 teaspoons cinnamon
juice of 1 lemon

 

Scrub potatoes, peel and slice.  Peel, core and slice apples, toss them in lemon juice.  Mix cinnamon with the brown sugar.  Arrange potatoes and apples in alternate layers in a buttered casserole, sprinkling each layer of potatoes with salt and each layer of apples with cinnamon-sugar.  Dot with butter, cover casserole, and bake at 375° F. until both potatoes and apples are very tender and flavors are well-blended, about 45 minutes.  5 servings.

 

MFC776

BEET, CHEESE, AND ONION SALAD

2 cups diced, cooked beets ½ cup mayonnaise
¾ cup diced cheese, your favorite lettuce
1 tablespoon chopped onion, or to suit your taste chopped parsley

 

Combine beets with cheese, onion and mayonnaise, tossing all together lightly.  Serve on lettuce leaves, sprinkling with chopped parsley.  For a tart salad, use pickled beets, or add cider vinegar to the salad to your tastes.  5 servings.

 

MFC824

RAW SPINACH SALAD

½  lb young spinach French Dressing (MFC841 0414)
2 fresh tomatoes, cherry or Roma lettuce
5 green onions 1 hard-boiled egg
½ teaspoon salt ½ cup diced celery

 

Carefully wash spinach leaves through 3 or 4 waters. Drain well, shred coarsely and combine with tomatoes, green onions, celery, salt and dressing.  Serve on lettuce leaves, if desired, and garnish with hard-boiled egg.  5 servings.

 

MFC984

ASPARAGUS TOAST ROLLS

Trim crusts from large slices of fresh, soft bread, roll so opposite edges of the slice come together, and fasten with toothpicks.  Toast on all sides in broiler or hot oven, watching carefully.  Fill rolls with sautéed asparagus and arrange on platter.  Serve with Cheese Sauce (MFC920) in which vegetable broth has been substituted for part of the milk.  Garnish with caramelized onions and parsley.  Two asparagus rolls make 1 serving.

 

MFC920

CHEESE SAUCE

To the White Sauce (MFC919 0414) after it has thickened, add ¼ to 1 cup of grated sharp cheddar cheese, according to flavor desired.  Stir quickly until blended.  If diced or sliced cheese is added to the sauce, it it advisable to place the sauce over boiling water while the cheese melts, stirring occasionally.  One-fourth cup diced cheese is about equal to 1/2 cup grated.

 

SALADS – Nowadays it’s considered perfectly good etiquette to eat every bit of food on the salad plate, and to use both knife and fork if that seems most efficient.  Your family will be glad of it when you begin using recipes from this chapter, for there are so many appetite-tickling new combinations, both simple and elaborate, than you can serve a different one every day.  Remember that nowhere else than in salad greens and other raw salad ingredients can folks get so many precious vitamins.”  I’ll second what Meta wrote and amend it with my preference for organic and locally grown fresh vegetables and fruits.  It’s always best if you can grow your own or know your farmer.  B.

 

MFC742

GRATED CARROT SALAD

5 medium-sized carrots 1/3 cup French Dressing (MFC841 0414) or mayonnaise
lettuce chopped, stuffed salad olives

 

Wash (and scrape if you like) and grate carrots coarsely, rubbing over grater only one way.  Combine lightly with French dressing or mayonnaise and pile on lettuce leaves on individual salad plates.  Garnish with a few olives if desired.  Chill before serving.  5 servings.

Note:  Half of the carrots may be replaced with coleslaw mix or grated cabbage.

 

MFC355

DAYTONA BARS     

¼ cup whole wheat flour 3 tablespoons butter, room temperature
2 teaspoons baking powder ½ cup sugar
1 egg, slightly beaten ¾ cup milk
½ teaspoon salt ¼ cup chopped walnuts
¼ cup chopped dates

 

Mix dry ingredients; flour, baking powder and salt.  Cream butter, blend in sugar, add egg, and beat well until smooth and fluffy.  Add dry ingredients alternately with milk, beginning and ending with flour and beating after each addition.  Add nuts and dates, stirring just enough to distribute.  Turn into a buttered 8 inch x 8 inch baking pan and bake at 375° F. for 25 minutes, or until it begins to leave sides of pan.  Serve hot, cold, or room temperature, with Lemon Sauce (MFC394).  6 to 8 servings.

 

MFC934

LEMON SAUCE

1 tablespoon cornstarch 1 egg, separated
¾ cup sugar 1 tablespoon butter
¾ cup water 2 tablespoon fresh lemon juice
Dash salt

 

Mix cornstarch, sugar and salt in a saucepan; add water and cook over direct heat, stirring constantly, until mixture boils and thickens.  Off heat, stir into beaten egg yolk; return to heat, and cook 2 minutes longer, stirring constantly.  Remove from heat and add butter and lemon juice.  Cool.  Beat egg white until stiff and fold into the sauce.  Serve hot or cold as a sauce for Daytona Bars or ginger bread.

Note:  By increasing the cornstarch to 3 tablespoons, this recipe makes a good cake or pie filling.  Makes enough for 5 servings.

 

MFC311*

RHUBARB SHORTCAKE

Make shortcakes (MFC 309) using stewed rhubarb (MFC 307)

 

MFC 307 STEWED RHUBARB

1 pounds fresh rhubarb 2 tablespoons water
1 cup sugar

 

Cut off leaves of rhubarb and scrub stalks thoroughly.  Do not peel unless the skin seems particularly tough, as the skin gives the stewed rhubarb it attractive color.  Frozen rhubarb is more convenient if you can find it as it’s already processed.  Cut stalks in 1-inch pieces,  add the water and sugar.  Cover saucepan and cook slowly until rhubarb is tender.  Chill and serve plain or with cream.  5 to 6 servings.  This is a delightful spring addition to your table.

 

MFC 309 SHORTCAKES

2 cups all-purpose flour ½ teaspoon salt
4 teaspoons baking powder 1/3 cup shortening or half coconut oil, half butter
2/3 to ¾ cup milk or half and half for extra-tender biscuits or coconut cream for vegan biscuits 1 tablespoon sugar

 

These are sweet biscuits.  If vegan biscuits are desired, purchase full fat, not “lite” coconut milk.  Place the can in the refrigerator for a couple of hours.  Open can and use  just the top layer of coconut cream.  Measure out flour by scooping out the flour from the bag and dropping it into a measuring cup.  The flour is meant to be fluffy, not packed.  Mix dry ingredients; flour, salt, and baking powder, in a large bowl.  Rub in shortening with your fingers in a “snapping your fingers” motion. Mixture will resemble coarse sand with tubes of shortening.  Add milk all at once and stir vigorously until the dough just comes together into a shaggy lump.  The larger amount of milk will probably be required in cold weather; dough should be rather soft.  Turn the dough out onto lightly floured parchment, lightly knead a few times, folding the dough over on itself.  Handle as little as possible.  Pat the dough out ¾ inch thick.  Cut out with a biscuit cutter dipped in flour.  Cut straight down; do not twist the biscuit cutter.  I cut my biscuits with a knife into squares.  It saves me from re-rolling scraps.  Over-worked biscuits are tough.  Lift biscuits and parchment onto a baking sheet.  Bake at 450° F. for 10 to 15 minutes or until golden brown.  To serve, place one biscuit on serving dish, drizzle with melted butter, and a dollop a generous spoonful of stewed rhubarb and juice over it.  You can also use sugared strawberries.  Cover with another biscuit, or the top half and drop more rhubarb or berries and juice over top.  Serve immediately with whipped cream.  5 generous servings.

 

*NOTE: The meal plan reads “MFC331”.  Oops.

 

MFC964

CORN CHOWDER

2 slices bacon, or meatless bacon 3 cups hot water
2 slices onion 3 tablespoons butter or Earth Balance
1-1/2 cups diced potatoes 1 cup whole milk or soy creamer
2 cups fresh or frozen corn 2-1/2 teaspoons salt
Dash of black pepper

 

Chop bacon or meatless bacon and onion coarsely and put into a large saucepan; cook until onion is soft and bacon is cooked.  Add potatoes, corn, and water, and cook until potatoes are tender.  Add butter, milk, and seasonings; reheat to boiling and serve piping hot.  5 servings.

 

“Various interesting flavors may be introduced into the home-made French dressing.  One way is by the use of flavored vinegars such as tarragon, nasturtium, mint and marjoram.  These are prepared by adding those herbs to plain vinegar, usually the cider or wine type, and letting them stand until a definite flavor is imparted to the vinegar.  A little chopped onion may sometimes be added to the dressing itself; and some people laike the flavor giving by storing it with a clove of garlic in the bottle.  Crumbled blue cheese or grated snappy cheese (Vermont cheddar type) may be added and will be especially good with plain green salads.”  M. Givens

 

MFC753

GRAPEFRUIT SALAD

3 small grapefruit lettuce
1 avocado 1/3 cup French dressing (MFC841 0414)

 

Peel the grapefruit and section between the membranes.  This is called “Supreme” and it’s literally: ” to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges.”  Arrange chilled sections on lettuce leaves.  Serve with French dressing.  5 servings.

 

MFC740

CABBAGE AND RAISIN SLAW

3 cups shredded cabbage or coleslaw mix ¼ cup mayonnaise
½ cup seedless raisins, plumped – see below lettuce

 

Combine first 3 ingredients lightly and serve on lettuce.  5 servings.

To plump raisins in the microwave, put raisins in a microwave safe glass container, like a Pyrex measuring cup.  Add water to just cover the raisins.  Heat on high for 3 minutes; allow to cool.  Use the left over water in a smoothie.  Alternately, put the raisins in a colander or sieve and place over a saucepan of simmering water.  Cover saucepan and steam for 10 minutes or until raisins are puffed.  Puffed or plumped raisins give an unusual flavor to cakes, pudding and cookies.

 

MFC479

CHILI CON CARNE

5 slices of bacon, meatless bacon or tempeh bacon, chopped coarsely 1, 28 oz can fire-roasted tomatoes or regular tomatoes
1 medium onion, sliced salt to taste
1 lb ground beef or meatless crumbles 1 to 2 tablespoons chili powder
15.5 oz canned kidney bean

 

Sauté bacon and onion in drippings or oil, if using meatless product. Add chili powder and stir until fragrant, about 30 seconds.  Add meat or meatless crumbles and brown.  Add tomatoes and kidney beans.  Simmer until the flavors are well blended.  This dish can be prepared in a slow-cooker.  If desired, the chili may be served over potatoes or hot cooked rice.  5 servings.

 

MFC924

BROWN SUGAR SYRUP     

2 cups dark brown sugar firmly packed dash salt
1 cup water flavorings as desired: cinnamon, vanilla, coffee extract, hazelnut, maple, etc.

 

A wonderful addition to your breakfast table!  Combine sugar, water and salt in a saucepan and bring to boil.  Cover and cook at a moderate rate for 10 minutes, until thin syrup is formed.  Keeping the pan covered prevents formation of crystals around sides of pan.  Cool and put into covered jar.  Makes about 2 cups.

 

MFC766

PINEAPPLE DATE SALAD

1, 15 oz can of sliced pineapple or fresh pineapple, peeled, cored, and sliced Mayonnaise
1 cup pitted, chopped dates lettuce

 

Drain canned pineapple, cut slices into wedges and mix with dates and mayonnaise.  Cover and chill.  Serve of lettuce.  5 servings.  Note:  use 1-1/2 cups of fresh pineapple when in season, in place of canned.

 

MFC772

WALDORF SALAD

3 large, tart eating apples ½ cup coarsely chopped walnuts
1 tablespoon fresh lemon juice ½ cup mayonnaise
1 cup sliced celery lettuce

 

Peel apples, if desired, cut around core in quarters; cut pieces into ½ inch dice.  Sprinkle with lemon juice.  Cut celery into slender lengthwise strips; hold together and cut crosswise in ½-inch lengths.  Add to apples and toss together.  Cover and chill.  Just before serving time, add nuts and mayonnaise to mixture, and toss lightly to distribute dressing.  5 or 6 servings.

 

MFC798

PEA AND CHEESE SALAD

2 cups fresh or frozen peas, thawed ½ cup chopped celery
¼ lb favorite hard cheese, like cheddar ½ cup mayonnaise
3 tablespoons chopped sweet or hot pickle lettuce

 

Have the peas chilled thoroughly chilled before mixing so that they don’t fall apart.  Dice cheese about the same size as the peas.  Lightly combine all ingredients (except lettuce) and serve on lettuce leaves.  5 servings.

Note: Use whatever pickle you prefer.  I use a sweet and hot pickle.

 

MFC328

PEACH JIGGLE       

1 package orange-flavored gelatin or vegetarian gelatin 3 tablespoons lemon juice
1 small can crushed pineapple 2 egg whites
pinch of salt ¼ cup sugar
water to make 1 cup liquid

 

Soften gelatin in the cold water.  Drain pineapple; measure juice and add enough water to make 1 cup liquid.  Heat to boiling, add softened gelatin, and stir to dissolve.  Add drained pineapple and lemon juice.  Chill in refrigerator until mixture begins to confeal.  Beat egg whiles until stiff;  add salt and gradually beat in sugar until very stiff and smooth.  Whip gelatin mixture and fold thoroughly into whipped egg whites.  Turn into a mold rinsed in cold water, and chill in refrigerator until firm.  Unmold; slice and serve with whipped cream if desired.

TO UNMOLD GELATIN:  Dip mold to the depth of the gelatin in lukewarm, not hot, water for a minute; run a sharp knife around the edge and shake mold vigorously to loosen.  Turn out onto a chilled plate.  Repeat if it does not slip out readily.

Personal note:  Molds are pretty, but unless you’ve practiced, please don’t try to use one for a special event as they can be tricky and can ruin your night.  Use a glass casserole, or pretty individual glasses.

 

MFC754

ORANGE COCONUT SALAD        

3 oranges, supreme the segments ½ cup  moist coconut
lettuce French dressing (MFC841)

 

Arrange orange slices to overlay on crisp lettuce and sprinkle with coconut. Serve with French dressing.  5 servings.

Variation: A little grated or very thinly sliced red or Vidalia (super-sweet) onion combined with the orange is a daring but pleasing addition.

 

Monday April 21 through Sunday April 27

It was an interesting week.  We were in and out of the Holler and the schedule was discarded somewhat, midway through the week.  There is still Creamed Greens and Carrots in the fridge, which will make a nice omelet filling one day and a testament to how long some of these dishes can hang out without becoming unappetizing or killing us.  There is also one serving of Tempeh Tacos that Frank can take to work with him one day.  I’ve got some sweet bell peppers that were intended for a chili sauce project but I didn’t get one of those roundtoits.  I find a use for them this week.  We have fresh pears, a fresh hot house tomato and half a clam shell of organic cherry tomatoes.

This week we’ve a few functions that I’ll prepare for and note in this meal plan.  There’s a birthday celebration on Wednesday and I’ll make more of the Grated Carrot Salad on that day to serve as potluck.  On Friday I have a TV cooking appearance, I’ll demonstrate one of the dishes from the Friday menu for that.  It’ll be the Chili non Carne.  Sunday is book club and I’m hosting.  It’s Greek themed (The Magus, John Fowles, a HUGE book and I haven’t finished it yet, yikes).  I’m making an old school, butter-loaded, delightfully rich Spanakopita from the first and greatest of the cool and classic vegetarian cook books, The Vegetarian Epicure.  There.  Now I’ve taken care of all of my excuses to fall away from the meal plan this week and incorporated them into the design.  Mischief managed.

Clicking on a link takes you to the recipes. So let’s begin with what’s for breakfast Monday morning.

 

MONDAY

MEAL REFERENCE NEEDED
Breakfast – Spiced apple butter canned apple butter
omelet with creamed kale and carrots eggs, butter
creamed kale and carrots left over from last week
Ezekiel toast Ezekiel bread
Coffee
Note: Soak beans for lunch
Luncheon – Pesto Bean Soup(save some of the cooked beans for Tuesday luncheon BB garlic, red pepper flakes, beans, pesto, broth, celery, olives, roasted red pepper
crackers   crackers
Fresh pear halves   pear, lemon
 
Dinner – Baked eggs in bacon MFC 381 bread, eggs, soy bacon
escalloped sweet potatoes and apples MFC 1088 potatoes, apples, brown sugar
Chocolate cornstarch pudding cornstarch, cocoa, milk, vanilla

 

TUESDAY

MEAL REFERENCE NEEDED
Breakfast – Grapefruit juice bottled grapefruit juice
oatmeal oatmeal
cinnamon toast Ezekiel bread
Coffee
Luncheon – Hummus BB beans left over from Monday luncheon, sesame butter, garlic, cayenne, cumin, lemon juice
tapenade   mixed salad bar olives, garlic, olive oil, lemon juice, black pepper
toast   bread
Beet, cheese, and onion salad MFC 776 roasted beets, mayonnaise, cheddar cheese, sweet onion
Orange wedges   oranges
 
Dinner – Burger Buddy BB garlic, carrots, mushrooms, onion, burger crumbles, vegetable bouillon, macaroni, soy sauce, soy creamer
buttered peas   peas, butter
Raw spinach salad MFC 824 spinach, cherry tomatoes, green onions, celery, salt, egg
French Dressing MFC 841 oil, vinegar, sugar, mustard, paprika, onion
Chocolate cornstarch pudding   leftover from Monday

 

WEDNESDAY

MEAL REFERENCE NEEDED
Breakfast – tomato juice tomato juice
scrambled eggs eggs, butter
biscuits homemade or store bought buttermilk biscuits
gravy (make double, half will go with cheese sauce for lunch) butter, milk, flour
Luncheon – Asparagus toast rolls MFC 984 bread, asparagus, cheese sauce
Cheese sauce MFC 920 cheese, white sauce
white sauce MFC 919 left over from lunch
Grated carrot salad (make double, half to take to potluck birthday party) MFC 742 carrots, lettuce, mayonnaise
Daytona Bars with lemon sauce MFC 355 whole wheat flour, butter, sugar, egg, milk, walnuts, dates, lemon
lemon sauce MFC 934 lemon, egg, cornstarch, sugar
 
Dinner – Soul Chicken with peppers & onions BB meatless tenders, sweet bell peppers, onions, butter
boiled potatoes   potatoes
spicy greens and tomatoes BB greens, garlic, red pepper, tomatoes
rhubarb shortcake MFC 331 rhubarb, sugar, flour, shortening, milk

 

“Chowder is a special kind of cream soup, containing a large proportion of solid food cut rather coarsely.  Modern chowders are often made with vegetables such as corn, potatoes, and even spinach.  They are, as a rule, so substantial that a good-sized bowlful is a hearty luncheon main dish.”  When Meta wrote this note, it was 1942 and hormones (rGBH, Recombinant bovine growth hormone) weren’t a part of the conventional milk supply.  When using dairy, I always use non-diary or organic milk.    When in doubt, grow your own, find a neighbor that raises cows, or buy organic.

 

THURSDAY

MEAL REFERENCE NEEDED
Breakfast – sliced apples apples
Toasted cheese biscuits left over biscuits, cheddar cheese
Jam jam
Luncheon – Corn chowder MFC 964 onion, frozen corn, potatoes, milk, thyme
Crackers  
grapefruit and avocado salad MFC 753 avocado, grapefruit segments, French dressing (MFC 841)
tea  
 
Dinner – Vegetable lasagna BB crumbles, garlic, tomato paste, canned tomatoes, oregano, lasagna noodles
garlic bread   potatoes
Creole green bean salad BB green beans, red onion, Creole mustard, red wine vinegar
sliced banana, grapes, and strawberries fruit cup   banana, grapes, berries
Note: Prepare for studio day.  Have ready packed lunch items   Tomato soup, crackers, cabbage and raisin slaw

FRIDAY

MEAL REFERENCE NEEDED
Breakfast – tomato juice tomato juice
loaded oatmeal with pecans and raisins oatmeal, pecans, raisins, brown sugar, and butter
Morning Note: Pack lunch for after the studio.  Make mashed potatoes, pack one serving for the demo
Luncheon – Tomato soup MFC 960 left over or fresh
Crackers  
cabbage and raisin slaw MFC 740 cabbage coleslaw mix, raisins, mayonnaise
tea  
 
Dinner – Chili non carne MFC 479 crumbles, canned tomatoes, canned kidney beans, tempeh bacon
skinny mashed potatoes   potatoes, vegetable broth, olive oil
celery and radishes   celery, radish, coarse salt, celery seed
Vanilla ice cream with blackberries   vanilla ice cream, thawed black berries
After Studio Note:   Shop for sourdough bread at Panera. Shop for vegetarian orange gelatin at EarthFare

SATURDAY

MEAL REFERENCE NEEDED
Breakfast – orange juice 4 oz orange juice
French toast sourdough bread, milk, butter, eggs
brown sugar syrup MFC 924 brown sugar, vanilla
sausage Gimme Lean sausage
Luncheon – Mediterranean Quinoa Salad BB vegetable bouillon, kalamata olives, garlic, feta cheese, quinoa, meatless tenders, red onion, lemon, juice, balsamic vinegar
sour dough bread and butter   bread, butter
pineapple date salad MFC 766 dates, pineapple, mayonnaise
tea  
 
Dinner – NoBull burger steak   meatless pattie
Mixed mushroom gravy BB white sauce (MFC 919), white mushrooms, baby bella mushrooms, milk, purchased mushroom soup
rice pilaf BB rice, broth, onion, celery, sweet peppers, garlic
Waldorf salad MFC772 apples, lemon juice, celery, walnuts, sour cream, parsley, sugar

A Course in Miracles text book pg 41 Healing and Faith; 16.4; “You can enslave a body, but an idea is free, incapable of being kept in prison, or limited in any way except by the mind that thought it.  For it remains joined to its source, which its jailer or its liberator, according to which it chooses as its purpose for itself.”

 

SUNDAY

MEAL REFERENCE NEEDED
Breakfast – grapefruit grapefruit
5 minute eggs eggs
cinnamon toast Ezekiel cinnamon raisin bread, butter, cinnamon, sugar
Dinner – sweet potato biscuit BB sweet potatoes, flour, milk
pea and cheese salad MFC798 peas, cheddar cheese, celery, pickles, mayonnaise, lettuce
Peach Jiggle MFC328 orange flavored vegetarian gelatin,  thawed frozen or fresh peaches, sugar
tea  
 
Dinner – Book Club; Greek themed, bring a dish  
Spinach Pie (Spanakopita) The Vegetarian Epicure; Anna Thomas spinach, filo dough, eggs, feta cheese, onion
glazed carrots BB carrots, butter, honey
orange-coconut salad MFC754 oranges, bagged coconut, poppy seed dressing
poppy seed dressing   vinegar, honey, dry mustard, celery leaves, green onion, canola oil, poppy seeds

 

It’s a beautiful spring, Easter Sunday!  It’s also moving on towards lunch.  There’s a little (actually, A LOT of) weed-whacking to do to get the blood flow back into my legs after sitting so long this morning composing this meal plan! HA.

 

Recipes will be posted later tonight, or tomorrow.  Meanwhile, I’ve had fun with this meal plan and feel relaxed knowing I’ve got all known and anticipated bases covered for the week.  Things change though, and I can’t but be delighted by that.  Everything’s as it should be.

 

Eat well.  B.

NAVY BEAN AND APPLE CASSEROLE

 

It’s Friday morning and I’m going over the meal plan for today. I go over and over the meal plan and recipes for the rest of the week as well. I’ll be going into town today and will swing by the grocery store on the way back out to the Farm. YIKES, I’ve missed including one of the recipes, the Navy Bean and Apple Casserole for Saturday Luncheon in last week’s blog post. RATS. My bad. However, I’ve forgotten something else as well, the next get-together at the Boozy Creek Community Center and it’s a potluck.

Saturday is a Ham and Turkey dinner at the Boozy Creek Community Center and it’s the Easter neighborhood celebration. They’ll be clapping and stompin’ with a bluegrass Pickin’ on the Porch too! We bring a dish and get the honor of a free admission. Frank say’s “Doritos don’t count”. HA!

I’ll just adjust the Saturday menu a bit to up the quantity of the Navy Bean and Apple Casserole from 5 servings to *12, and include that following the standard quantity recipe, in the event you’ve got a potluck this weekend too and want to bring something economical, but tasty. This dish will serve us as a vegetarian main, but will also go nicely with the ham and turkey that will be dished up from the community center.

Folks always groan the tables with desserts so instead of yet another dessert, I’ll bring a big Greek salad too. Actually, I’ll give that to Frank to hold through the line, so he can get in free as well. Although I AM dish-y, if he tells Mr. Lester at the cash register he’s brought me as a dish to share, Mr. Lester will confide in Frank that won’t count as a contribution to the tables and please share $9 with the Community Center. Laughs all around.

Baked Yellow-Eyed Beans and Apples, a potluck favorite!

Baked Yellow-Eyed Beans and Apples, a potluck favorite!

MFC 1002        NAVY BEAN AND APPLE CASSEROLE

2 cups dried navy beans 1/3 cup brown sugar
1-1/2 teaspoon salt 1/2 teaspoon Liquid Smoke (or to taste)
3 large tart apples, peeled and sliced 2 teaspoon sea salt

Wash beans and soak overnight in cold water. Drain, add 4 cups fresh water and salt, bring to a boil, and simmer gently, covered about 2 hours. Drain, saving the cooking water. Pre-heat oven to .250° F. Arrange beans and apples slices in alternate layers in a greased casserole, sprinkling sugar on each layer. Mix Liquid Smoke and salt into 2 cups of the reserved cooking water and pour this over the beans and apples. Bake, covered, in at for about 1-1/2 hours or until the beans are light brown and thoroughly cooked. If the beans become dry in cooking, add more cooking liquid or hot water. 5 to 7 servings.

 

* TO INCREASE RECIPE FOR 12 SERVINGS: Increase quantities of all ingredients by ½;

3 cups dried navy beans 1/2 cup brown sugar
2 teaspoon salt 1 teaspoon Liquid Smoke (or to taste)
4 large tart apples, peeled and sliced 3 teaspoon sea salt

I’ve successfully used a slow-cooker for this dish, but as it’s travelling to a potluck, I’ll use a casserole.

BB        ZIPPY GREEK RICE SALAD

4-1/2 cups cooked rice ¼ cup fresh lemon juice
salt and allspice a pinch each 1 cucumber, diced
2 diced Roma tomatoes 2 diced green onions
¼ cup each; parsley, dill, and mint zest of 1 lemon
hot sauce a dash ½ cup feta cheese

Zest the lemon, and then juice it. In a large bowl, whisk the lemon juice with the olive oil, salt and allspice (if you don’t have allspice, use ground cinnamon and nutmeg). Toss in the cucumber, tomatoes, green onion, parsley, dill, and mint. Mix gently, add in the rice. Mix gently again, add the hot sauce, and lemon zest, salt and pepper to taste. Move salad to a serving bowl and top with feta cheese. Serves 6 to 8.

I’m not going to increase the quantity of this salad. That’s an executive decision.

 

Eat well! B.

 

 

 

04/14-04/20 Morning Notes and Weekly Meal Plan

Sunday 04/13/2014

Morning Notes:

A Course in Miracles (ACIM) text book, pg 401, Healing and Faith;

“12. Faith is as easily exchanged for knowledge as is the real world.  For faith arises from the Holy Spirit’s perception, and is the sign you share it with him.”

Menu Planning Monday Apr 15 to 20

 

What’s in the Fridge?

Perishables:

PROTEIN:

2 Field Roast Italian Sausage and 1 Field Roast Chorizo

Pack of Tofurky hotdogs

Eggs

PRODUCE:

Red peppers

Cauliflower florets

Romaine lettuce

Kale

Lemons

Orange

Celery

Green onions

A little coleslaw mix

Apples

Pears

LEFT OVERS:

4 svg Potato soup

1 svg sauced spaghetti

2 svgs Beth’s Bolognese* spaghetti sauce

Roasted pickled beets

Butterscotch tapioca

Chocolate Raisin Indian Bars

 

NOTES: Menu Planning Resources:

Structure: Meta Givens; The Modern Family Cookbook  “For daily use in the American home.  Including a menu for a year and a simple recipe for every dish used.  All planned around an adequate, approved dietary pattern. “

If in any given menu I don’t like what Meta has suggested – usually the menu would include a recipe for an organ of some sort, beef heart, liver, or brains – I’ll substitute the meat with a “soul” meat like gluten chicken, soy burger crumbles, seitan, or tempeh.  If you like organ meats please use them by all means.  At other times, the menu doesn’t appeal to me at all and I’ll go to another cook book or use one of my own recipes.

All recipes serve 4.  We are a family of 2, so we always have left overs for those days when we’ve been out in the garden and just can’t lift a pot.

 

Recipes:

1)     Meta Givens; The Modern Family Cookbook (MFC) Copyrite 1942 by Meta Givens

2)     Cooking Light; Fresh Food Fast (CL)  5 ingredient, 15 minute recipes Copyrite 2009 By Oxmoor House

3)     Nava Atlas: Vegetarian Express (VE): Easy, Tasty and Healthy Menus in 28 Minutes (or Less!) Copyrite1995 By Nava Atlas and Lillian Kayte

4)     Beth Wright; Beth and the Biscuit originals (BB).  Copyrite 2007.  Please use them if you’d like, just reference this blog when you do.  Thanks.

 

 

Monday April 14 to 20

Meal Reference Needed
Breakfast: Tomato juice   Store bought or Charlene Smith’s, the Most Excellent
Prepared cereal with organic, raw, orOrganic non-dairy milk Prepared cereal, milk
Whole wheat or cinnamon raisin Ezekiel BreadWith organic butter or Earth Balance Ezekiel Bread, Earth Balance
Apple Butter Store bought or XCIN Apple Butter from Salem Method Church on Boozy Creek 
Coffee Coffee
Luncheon – Creamed carrots and kale MFC 1015 kale, carrots, earth balance, flour, soy creamer
Toast Bread
Pear and cottage cheese salad MFC 763 Organic pears, cottage cheese, lettuce, mayonnaise
Tea  
Dinner – Pan-broiled tempeh bacon and eggs   Tempeh bacon, eggs
Stuffed baked potatoes MFC 1079 Potatoes, butter, milk, cheese
Buttered peas   Peas, earth balance
Chocolate Raisin Indians MFC 195 Flour, baking powder, cocoa, milk, shortening or coconut oil, butter or earth balance, eggs, milk, raisins, vanilla,
Tuesday
Breakfast- Stewed prunes MFC  301 dried prunes
Fruit muffins MFC 43 flour, milk, shortening, egg, fruit
Fruit Preserves   preserves
Coffee   coffee
Luncheon – Cream of Tomato soup MFC 960 canned tomatoes, soy creamer or evaporated milk, butter, flour
Crackers    
Cabbage salad MFC 778 cabbage, mayonnaise
Apple slices  
Iced Tea  
Dinner-California Burger with cheese   meatless burger, cheese, hamburger bun, lettuce, onion, mayonnaise, tomato
Siracha cauliflower white on rice couple olive oil, sesame oil, soy sauce, vinegar, siracha sauce, cauliflower, cilantro
Summer squash and corn sauté VE 159 olive oil, garlic, yellow squash, corn, tomatoes, scallions
Butterscotch tapioca   left over
Wednesday
Breakfast– sliced bananas on prepared cereal with milk   prepared cereal, bananas, milk
Soft-cooked eggs  
coffee  
Luncheon – Potato soup   potatoes, onions, butter, milk, tarragon, thyme
whole grain bread & butter    
Fruit cup   apple, banana, orange segments, coconut
Tea  
Dinner – Spaghetti with Beth’s Bolognese sauce BB oil, onions, carrots, sweet white wine, canned tomatoes, soy crumbles, oregano, basil
Green salad   lettuces
Franco-American dressing BB olive oil, apple cider vinegar, lemon juice, ketchup, dry mustard, hot paprika, onion powder
Orangesicle Float   vanilla ice cream and orange soda (San Pelligrino Blood Orange
Thursday
Breakfast- orange, grapefruit juice   combined orange and grapefruit juices
Monkey Mush BB rolled oats, quinoa, Grapenuts, almonds, raisins, brown sugar, earth balance
Ezekiel cinnamon toast   if you wake up really hungry
coffee  
Luncheon– Field Roast Italian sausages and peppers   Field Roast Italian sausages, peppers, onions
Garlic toast   bread, butter, garlic, salt
Peaches and ice cream   peaches (fresh or frozen) and ice cream
Tea  
Dinner – Curried pasta with cottage cheese, red onion, peas, and raisins (make enough for “plan-over” Saturday) VE 44 macaroni, oil, red onion, cottage cheese, milk, green peas (fresh or frozen), raisins, curry powder
Green Salad   Lettuces, green onions, coleslaw mix
Balsamic vinegar and oil dressing   balsamic vinegar, olive oil, salt and pepper
Mocha mousse BB cocoa powder, cornstarch, milk, espresso powder, vanilla
Friday
Breakfast- Grapefruit   Grapefruit
Scrambled eggs   eggs, milk, butter
Toast and butter   bread, butter
Coffee    
Luncheon – sautéed hot dogs, lettuce and tomato sandwiches   hot dogs, tomatoes, lettuce, bread, mayonnaise, bread, butter
Grated carrot and pineapple salad MFC 744 carrots, crushed pineapple, lettuce, French dressing
pickles   pickles
Tea    
Dinner– Cheese Pizza   Frozen or home made.  It’s Friday night, relax
Green salad   lettuces, green onion, peppers
Italian dressing   apple cider vinegar, balsamic vinegar, olive oil, garlic, basil
Beer or tea    
Saturday
Breakfast– Hot cakes   flour, eggs, soy creamer or evaporated milk, oil
Fruit Preserves   fruit preserves
sausage   soy sausages
coffee  
LuncheonNavy bean and apple casserole MFC 1002 dried navy beans, apples, brown sugar
cole slaw   cabbage, mayonnaise
bread and butter   Ezekiel bread and butter
mocha mousse   left over from Thursday
Dinner – Curried pasta with cottage cheese, red onion, peas, and raisins   left over from Thursday
Buttered carrots   butter, carrots, vegetable broth
grated carrot and pineapple salad   left over from Friday
Sunday
Breakfast – tomato juice   bottled juice
Prepared cereal with milk   milk, prepared cereal
Ezekiel Cinnamon-Raisin toast and butter   Ezekiel cinnamon raisin bread, butter
Coffee  
Dinner-Barbequed soul chicken   Gardein crispy chicken, barbeque sauce
Barbeque sauce BB paprika, sugar, garlic, onion, ketchup, lemon juice, butter
baked potatoes   potatoes, butter
Spicy kale and tomatoes BB garlic, onion, kale, red pepper flakes, canned tomatoes
peach cobbler MFC 655 frozen peaches, flour, lemon juice, soy creamer or evaporated milk, sugar
Coffee or tea    
SupperVegetable slaw MFC 807 carrots, cabbage, celery, onion
Bread and honey-butter sandwiches MFC 899 bread, butter, honey
hot spiced apple cider MFC 1 sweet apple cider, allspice, cloves, stick cinnamon, brown sugar

Continue reading

Recipes for Weekly Meal Plans 04/14-04/20

Recipes are from the “MFC”, The Modern Family Cook Book” with adjustments for our family’s tastes and updated slightly.  I’ll add photos as the week and the meals progress.  I’ll also include the Beth and the Biscuit recipes (BB) sometime during the week.  Gardens are calling (as is laundry, floors, etc…)

NOTE:  Generally; “flour” is “all-purpose”, and  “salt” is sea salt.  Specific to my family; “butter” is Earth Balance or organic butter, and “milk” is organic or non-dairy – always check fat content if baking with non-dairy.  BIG difference.  “Shortening” is Spectrum organic or coconut oil, “chicken” is Biscuit Planet Soul Chicken which is Simple Truth brand, Crispy, Meat-less Tenders, “hamburger” is Simple Truth brand Meat-less Burger.



 

Recipes for Meal Plans Monday April 14 to April 20

MFC 1015                    CREAMED CARROTS AND KALE

1 lb fresh kale 1 ½ cup diced carrots
Vegetable bouillon 3 tablespoon butter
3 tablespoon flour Pinch or dried tarragon and thyme
1 cup evaporated milk or soy creamer ½ cup cooking water from carrots
½ to 1 teaspoon grated onion Salt and pepper to taste

Pick over kale carefully, discarding bad leaves and stripping stems from leaves. Wash thoroughly in several cold waters.  Roughly chop leaves.  Place kale and onion in large skillet, add 1/2 cup of water, and cook until just tender, 5 to 10 minutes, turning kale over two or three times.  By this time the cooking liquid will have reduced to almost nothing. Move this mixture out of the pan and reserve.  No need to wash the pan, as we’ll be using it again in a few minutes.  Meanwhile, drop carrots into a small amount of boiling, bouillon-seasoned water. Cook until tender; keep them in the pot along with the cooking liquid.  Melt butter in skillet, add a pinch of dried tarragon and a pinch of thyme and cook until fragrant – about 30 seconds.  Whisk in flour, and let that brown a minute, then whisk in the milk or creamer and let it come to a boil. Stir in the carrots and let that come to a bubble. Add kale and onion.  Stir gently just enough to mix.  Add salt and pepper.  Reheat if necessary and serve immediately.  5 servings.


 

Creamed Carrots and Kale

Creamed Carrots and Kale.  Uses any mild green, like spinach.


MFC 736                      PEAR AND COTTAGE CHEESE SALAD

MFC736 Pear Salad

MFC736 Pear Salad

2 fresh, ripe pears, sliced in half and cored Fresh lemon juice
Lettuce 1/2 lb cottage cheese
Pinch of fresh tarragon (if you like it – don’t use dried herb as it won’t rehydrate in time to eat Mayonnaise

Place pear halves in a large bowl and toss in lemon juice.  Arrange them, hollow side up on crisp lettuce leaves.  Mix fresh tarragon into the cottage cheese.  Drop a portion of herbed cottage cheese into each pear half and top with a dollop of mayonnaise.  Serve chilled.  4 servings.

Variation: Grate some good Cheddar cheese and mix it with just enough mayonnaise to hold it together.  Make balls and drop into hollow of pears.  Add ¼ cup of finely chopped celery finely mix that into the mayonnaise to be spooned on top.


 


MFC 1079                                STUFFED BAKED POTATOES

5 large baking potatoes (3 lbs.) Olive oil
Coarse sea salt ½ to 2/3 cup butter or olive oil
1 teaspoon seasoning salt ½  cup hot milk (non-dairy or broth OK!)
½ cup grated mild Cheddar cheese

Choose baking potatoes of uniform size and shape.  Scrub thoroughly and punch a fork in them a couple of times.  Toss them in a large bowl with olive oil, and then sprinkle them with sea salt.  Bake in a hot oven (400° F) until they are soft all through when again pierced with a fork, from 50 to 60 minutes.  Cut baked potatoes in half lengthwise, scoop out just enough flesh to leave a little in the peel to keep them together.  Combine flesh with butter or olive oil, seasoning salt, and hot milk, non-dairy milk, or broth.  Mash, then whip with fork until light and fluffy.  Pile lightly into the potato shells, sprinkle with the grated cheese, and return to the oven (or broiler) until surface is toasted.  If they are to be served with creamed or a la king items, make a depression in the center when stuffing the potato into the shells and omit the cheese; after toasting,  pour the creamed or a la king mixture into and over the hot potato.  Try this with Soul chicken pot pie filling.  5 servings.  Note: cheese can be omitted if desired.


 


 

Chocolate Raisin Indians

Chocolate Raisin Indians, they stay moist and tender, covered, in the cupboard (away from ants)

MFC 195                                  CHOCOLATE RAISIN INDIANS

1 cup all-purpose flour ¼ teaspoon baking powder
½ teaspoon salt 1/3 cup cocoa
3 tablespoons shortening (coconut oil, OK!) 3 tablespoon softened butter or Earth Balance
1 cup sugar 2 eggs or egg white equivalent
1 teaspoon vanilla ¼ cup milk or non-dairy
2/3 cup raisins

With a fork or whisk, fluff flour with baking powder, salt, and cocoa.  Cream shortening and butter; add sugar and continue creaming until thoroughly mixed.  Add eggs and vanilla and mix well.  Add the dry ingredients alternately with the milk, stirring well after each addition.  Add raisins and pour into a buttered 8 inch by 8 inch baking pan.  Bake at 375° F. for about 25 minutes.  Allow to cool 10 or 15 minutes; then cut into bars of desired size.  Makes 15 to 18 depending on size.



 

MFC 301                                  STEWED PRUNES

Place dried prunes in a saucepan, and barely cover with water.  Allow to soak 3 or 4 hours or cover them microwave them for 3 minutes and move them and their liquid to a saucepan.  Cook over low heat until fruit is tender – the slower the cooking, the better the results.  Since prunes are sweet, no sugar need be added when they are cooked plain this way.  Chill before serving.

Variation 1: To ½ lb. dried prunes, add 1 lemon, sliced very thin at cooking time.  Add 3 to 4 tablespoons sugar.  Serve lemon slices along with prunes.

Variation 2: Just before serving, add peeled and sliced oranges to the prunes.



 

MFC 43                                   FRUIT MUFFINS

2 cups all-purpose flour 3 teaspoon baking powder
½ teaspoon salt 2 tablespoons sugar
2/3 cup frozen or fresh berries 1 egg or egg white equivalent
1 cup milk or non-dairy 3 tablespoon melted butter or Earth Balance
1 teaspoon vanilla

With a fork or whisk, fluff flour with baking powder, salt, and sugar.  Mix fresh or frozen fruit with ¼ cup of flour and set aside.  Beat egg thoroughly, add milk and melted butter, and pour into a well with the dry ingredients.  Stir quickly until the dry ingredients are just dampened, add the floured fruit and give the batter 4 or 5 more stirs.  Batter should not be smooth.  Dip batter quickly into buttered muffin tins, filling them about 2/3 cup full.  Bake in a 425° F. oven for 20 minutes, or until golden brown.  Serve immediately.  Makes about 12 medium muffins.



 

MFC 960                                  CREAM OF TOMATO SOUP          

1, 28 oz can of tomatoes or 3-1/2 cups peeled, diced fresh tomatoes 3 sprigs parsley
1 teaspoon ground cloves 1 bay leaf
A few grinds of black pepper 2 slices onion
1 cup sugar 2 teaspoon sugar
Salt to taste 2 ½ cups of thin white sauce (recipe follows

Put all ingredients, except the white sauce, into a saucepan; bring to a boil and simmer for 5 minutes.  Use an immersion blender or move cupfuls of soup to a blender for processing.  There should be about 2 cups of this “soup concentrate”;  if not, add boiling water.  Have white sauce thoroughly heated in another pan.  When ready to serve, combine by stirring the hot tomato soup concentrate slowly into the white sauce.  Serve immediately.  5 servings.



 

MFC 919                                  THIN WHITE SAUCE

1 tablespoon butter, Earth Balance, or olive oil

1 tablespoon flour

3/4 teaspoon salt

1 cup milk, or non-dairy

Melt butter in saucepan, whisk in flour and salt and mix until smooth.  Stir in cold milk gradually, and cook, stirring constantly, until sauce boils and becomes thicker and smooth.  Makes about 1 cup sauce.  Use this recipe for any cream soups.



 

MFC 778                                  CABBAGE SALAD

2 cups shredded bag cabbage or cole slaw mix 1 cup shredded lettuce
3 tablespoon chopped onion French dressing (recipe follows)
Lettuce

Combine shredded cabbage or cole slaw mix, shredded lettuce, and onion.  Add dressing slowly, tossing together until all ingredients are mixed and well coated with the dressing.  Serve lightly piled in lettuce cups, or from a salad bowl.  5 servings.



 

MFC 841                                  FRENCH DRESSING

2/3 cup organic canola oil 1/3 cup cider vinegar
3/4 teaspoon salt 2 teaspoons cane sugar
A knife-tip of dry mustard A few grinds of black pepper
1 teaspoon paprika or smoked paprika 1 teaspoon onion powder

Combine all ingredients in a lidded jar.  Taste and adjust seasonings.  Shake well before using.  Makes about 1 cup.



 

MFC 744                                  GRATED CARROT AND PINEAPPLE SALAD

5 medium carrots

1/3 cup of French dressing (841), or mayonnaise

Lettuce

1 small can crushed pineapple

Grate carrots coarsely, rubbing over grater only one way.  Combine lightly with French dressing, or mayonnaise, and crushed pineapple.  5 servings.



 

MFC 655                                              *PEACH COBBLER 

1 bag frozen peaches, no need to thaw 2 tablespoon flour
1-1/2 cups sugar Pinch salt
1 tablespoon lemon juice 1/2 lb butter (1 stick)
1 cup self-rising flour (or homemade self-rising flour; 1 cup all-purpose flour, 1-1/4 teaspoon baking powder, ¼ teaspoon salt) 1 cup milk or non-dairy

Combine the 2 tablespoons flour, 1 cup of the sugar, and a pinch of salt, toss with the peaches and lemon juice.  Set oven to 350° F.  Put the butter (1 stick) into a very deep baking dish or pan.  Set in oven to melt.  Make a batter with the remaining sugar, the self-rising flour, and milk. Pour this over the melted butter, DO NOT STIR.  Put the peach mixture on top – DO NOT STIR.  Bake for 1 hour.  The batter will rise to the top and be brown and crisp.

*NOTE: This recipe is a amalgam of the recipe from Modern Family Cook Book and a recipe from a friend of my mom’s Ruth Eslinger, from The Cook’s Book; Copyrite 1983 by Telephone Pioneers of America (Western Electric employees) Old North State Chapter, #79.



 

MFC 807                                  VEGETABLE SLAW

½ cup mayonnaise 1 tablespoon Dijon mustard
2 teaspoons peanut butter 3 cups shredded cabbage, or cole slaw mix
1 cup grated carrots (if you’re using cole slaw mix that already contains carrots, this ingredient is optional) ½ cup diced celery
Lettuce

Thoroughly blend mayonnaise, Dijon mustard, and peanut butter; add to vegetables (except lettuce), and toss lightly together until well mixed.  Chill before serving.  Arrange lightly in heaps on lettuce.  5 servings.



 

MFC 899                                  HONEY BUTTER

Cream ½ cup butter or Earth Balance thoroughly and gradually beat in ½ cup of honey, until mixture is light and fluffy.  This spread is delicious on hot biscuits, toast, or crackers.  Makes about ¾ cup.



 

MFC 1                        SPICED APPLE CIDER

1 quart sweet apple cider 8 whole allspice berries
8 whole cloves 1 stick cinnamon
Few grains of sea salt ¼ cup brown sugar, firmly packed

Put cider into saucepan, add the spices, salt and sugar, and cover; heat very slowly to the boiling point.  Heat should be so low that it takes the cider about half an hour to come to a boil.  Remove from heat, strain, and serve steaming hot.  5 servings.

Spring Brunch Recipes

Today for Food City Friday on DayTime Tri-Cites we gave out sweet Spring Brunch Menus.  Theses are the recipes from that menu. Please comment below and visit me at the Beth and the Biscuit Facebook Page.  I’d love to hear from you.

 

Spring Leek Hash with Grits and Goat Cheese

 

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Grain                           Main

Vegetarian

 

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1               Tbs.  olive oil

3             medium  leeks — trimmed, halved, and chopped (6 cups)

1                     yellow bell pepper — thinly sliced (1 cup)

2               Tbs.  minced fresh thyme — divided

1/2      teaspoon  red pepper flakes

1/2           cup  low-sodium vegetable broth

3             cloves  garlic — minced (1 Tbs.)

2               cups  prepared grits — chilled, rolled and cut into slices

2                oz.  crumbled aged chèvre

 

1. Preheat oven to 400°F. Heat oil in ovenproof skillet over medium-high heat. Add leeks, bell pepper, 1 Tbs. thyme, and red pepper flakes; sauté 10 minutes. Stir in broth and garlic.

 

 

2. Arrange grits slices over leek mixture in skillet; top with crumbled chèvre and remaining 1 Tbs. thyme. Bake 10 minutes, or until chèvre softens.

 

Description:

“Cast iron skillet on the brunch table?  Sure!  This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.”

Cuisine:

“Spring”

Source:

Adapted by Beth and the Biscuit from  “Vegetarian Times March 2012 p.36”

Start to Finish Time:

“0:30”

– – – – – – – – – – – – – – – – – – –

 

Per Serving (excluding unknown items): 83 Calories; 4g Fat (37.2% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

 

Spring Rhubarb Chutney

 

Recipe By     :Adapted for Beth and the Biscuit

Serving Size  : 2     Preparation Time :0:00

Categories    : Preserves,Quick

 

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1           teaspoon  yellow mustard seeds

1                cup  pieces fresh rhubarb — cut into 1 1/2″ pieces

1/2           cup  chopped red onion

1/4           cup  water

1/4           cup  cherry preserves

1/4           cup  dried cherries

1           teaspoon  ginger root — finely grated

3        tablespoons  sugar

2        tablespoons  balsamic vinegar

 

Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.

 

 

 

Cuisine:

“Spring”

– – – – – – – – – – – – – – – – – – –

 

Per Serving (excluding unknown items): 232 Calories; trace Fat (1.2% calories from fat); 1g Protein; 61g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.  Exchanges: 0 Vegetable; 1 Fruit; 0 Fat; 3 Other Carbohydrates.

 

Serving Ideas: Spring Brunch Buffet.  Delicious with smoked ham

 

NOTES: Delicious on a spring buffet table with shaved smoked ham and sweet potato biscuits

 

Quinoa with Green Peas and Babbling Brook Mint

 

Recipe By     :Beth and the Biscuit

Serving Size  : 4     Preparation Time :0:00

Categories    : Sides

 

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1                cup  Quinoa

1           teaspoon  olive oil

1                     shallot — minced (about 2 tablespoons)

1           teaspoon  lemon zest

1         tablespoon  lemon juice

2        tablespoons  butter — softened

1              pound  fresh peas — shelled, or 2 cups frozen peas

Coarse salt and freshly ground pepper

2        tablespoons  freshly chopped mint

 

Cook quinoa according to package directions. Heat olive oil in a medium saucepan over medium heat. Add shallot and saute until translucent.

 

Cream softened butter with lemon juice and lemon peel.  Gently melt in microwave or cook top over low heat.

 

Add peas to the sautéed shallots and cook until bright green and tender, adding a little water if shallots brown before peas are tender.

 

Add cooked quinoa and melted butter with lemon.  Season with salt and pepper, and toss to combine. Remove from heat, and stir in fresh mint.

 

Cuisine:

“Spring”

Source:

“Beth Wright”

– – – – – – – – – – – – – – – – – – –

 

Per Serving (excluding unknown items): 315 Calories; 10g Fat (27.4% calories from fat); 12g Protein; 47g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol; 74mg Sodium.  Exchanges: 3 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat.

 

Serving Ideas: Spring Brunch

 

Citrus Honey-Ginger Yogurt Dressing

 

Recipe By     : Originally by Serena Bass adapted by Beth and the Biscuit

Serving Size: 3 cups

Categories    : Fruit Salad

 

Amount  Measure       Ingredient — Preparation Method

——–  ————  ——————————–

1              quart  nonfat Greek yogurt

1/4           cup  honey

1 1/2      teaspoons  ginger root — finely grated

1         tablespoon  orange zest — from one orange

 

Mix all ingredients and refrigerate until serving.

 

Description:

“Beautiful with Winter Fruits Salad”

Source:

“Beth Wright adapted from Serena Bass, Minneapolis”

Yield:

“3 cups”

– – – – – – – – – – – – – – – – – – –

 

Per Serving (excluding unknown items): 266 Calories; trace Fat (0.1% calories from fat); trace Protein; 72g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 4 1/2 Other Carbohydrates.

 

Ginger Lime Mimosas

 

Recipe By     : Originally by Serena Bass adapted by Beth and the Biscuit

Serving Size  : 6     Preparation Time :0:00

Categories    :

 

Amount  Measure       Ingredient — Preparation Method

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1             bottle  Procecco — chilled

6        tablespoons  Cointreau — chilled

Ginger Lime Syrup (makes 16 Mimosas – also good in iced tea):

1                cup  fresh ginger — peeld and thinly sliced

1                cup  sugar

1                cup  fresh lime juice

 

Mimosas:

 

For each serving, fill a champange flute or rocks glass 3/4 full with Prosecco.  Add 1 tablespoon Cointreau and 2 tablespoons Ginger Lime syrup.  Garnish with lime slices and serve.

 

Ginger Lime Syrup:Combine all ingredients in a medium pan and bring to a boil.  Cool 2 minutes and blend.  Strain through a fine-mesh strainer, pressing to get every drop.  Can be refrigerated for up to three days.  Drink up!

 

 

 

Description:

“To avoid spilling this beautiful dring on the brunch table, serve it in pretty “rocks” glasses instead of the traditional flutes.”

Source:

“Beth Wright adapted from Serena Bass, Minneapolis”

Copyright:

“2012”

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Per Serving (excluding unknown items): 197 Calories; trace Fat (0.8% calories from fat); trace Protein; 44g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 2 Other Carbohydrates.

 

 

 

Fresh Spring Easter Brunch Menu

easter-cards

Celebrate Spring

Easter Brunch 04/20/2014

Welcome to Our House!

 

Menu:

Shaved Smoked Ham

*Spring Leek Hash with Grits and Goat Cheese

*Quinoa with Green Peas and Fresh Babbling Brook Mint

Roasted Pickled Beets

 

*Rhubarb Chutney

Orange Marmalade

 

Sweet Potato Biscuits

Muffins

 

Winter Fruits Salad with *Citrus Honey-Ginger Yogurt Dressing

Pineapple Coconut Cake

 

*Ginger Lime Mimosas

Lemony Spring Cider