Hello after a rather long hiatus! No real reason for not getting back here since May of 2011 that I can think of. Unfortunately I do have a history of being rather sporadic at times. Perhaps it was about then I started participating in Facebook and most of you know how addictive that can be. However, it was a friend's question in Facebook, "By the way, where is your cooking blog?" that sent me to see if I had been deleted or something, but no, here I am!
The fun thing for me to tell you here is that the Kentucky State Fair began today. I had entered 23 items. So Gary, my friend, Lori, and I went over this afternoon to check how I did. Wow! I am so thrilled! I earned 12 ribbons on my entries: 6 blue, 3 red, 2 white and 1 pink! More than 50%! So over the next few weeks, I'll try to get the recipes for these posted, both here and as a note on my Facebook page.
Thursday, August 16, 2012
Saturday, May 7, 2011
NOT “Derby Pie®”
6 eggs
1 T. flour
1 tsp. vanilla
¾ c. granulated sugar
¼ c. brown sugar
1 c. light corn syrup
½ c. (1 stick) butter, melted
1 c. chocolate chips
1 c. chopped pecans
2 - 9” unbaked pie shells
Beat 4 eggs, beat in the last 2. Add remaining ingredients, folding in chips and nuts last. Pour into pie shells and bake for 45 minutes at 350º. Serve hot topped with whipped cream.
Keep refrigerated, if made ahead. To reheat, put in oven at 400º 7 – 10 minutes. If frozen, puncture frozen filling with fork and pour 1 T. of bourbon into punctures and heat.
This was one of the first new recipes I acquired when we moved to this area in 1979, probably May of 1980. Lisa McCoy, now Lisa Gueltzow, was in my SSA training class and also was assigned to the Louisville District office when assignments were made. Lisa was just out of college, a tall (she says she's 5 feet 12 inches tall), beautiful blonde. I was 7 months pregnant with our Elizabeth. After they announced our names to the office, someone asked, who? and was told by one of our co-workers, "the tall girl and the pregnant woman." I always thought if I wrote a memoir of my days as a Claims Representative at the Social Security Administration that would be its title.
We cannot call this Derby Pie® because that name is trademarked by Kerns Kitchen, the originators of the pie. Also, for the record, true Derby Pie® has walnuts, not pecans, and, I believe, does have bourbon in it. However, this is really good and any recipe so easy that makes 2 pies is o.k. in my book! Had to put this in the blog today as it is indeed Derby Day here in Louisville and thus in Kentuckiana. I have a $2.00 bet on Mucho Macho Man to win, so here's hoping I'm a winner! Well, actually I already know I am a winner because I'm blessed with you as my readers!
1 T. flour
1 tsp. vanilla
¾ c. granulated sugar
¼ c. brown sugar
1 c. light corn syrup
½ c. (1 stick) butter, melted
1 c. chocolate chips
1 c. chopped pecans
2 - 9” unbaked pie shells
Beat 4 eggs, beat in the last 2. Add remaining ingredients, folding in chips and nuts last. Pour into pie shells and bake for 45 minutes at 350º. Serve hot topped with whipped cream.
Keep refrigerated, if made ahead. To reheat, put in oven at 400º 7 – 10 minutes. If frozen, puncture frozen filling with fork and pour 1 T. of bourbon into punctures and heat.
This was one of the first new recipes I acquired when we moved to this area in 1979, probably May of 1980. Lisa McCoy, now Lisa Gueltzow, was in my SSA training class and also was assigned to the Louisville District office when assignments were made. Lisa was just out of college, a tall (she says she's 5 feet 12 inches tall), beautiful blonde. I was 7 months pregnant with our Elizabeth. After they announced our names to the office, someone asked, who? and was told by one of our co-workers, "the tall girl and the pregnant woman." I always thought if I wrote a memoir of my days as a Claims Representative at the Social Security Administration that would be its title.
We cannot call this Derby Pie® because that name is trademarked by Kerns Kitchen, the originators of the pie. Also, for the record, true Derby Pie® has walnuts, not pecans, and, I believe, does have bourbon in it. However, this is really good and any recipe so easy that makes 2 pies is o.k. in my book! Had to put this in the blog today as it is indeed Derby Day here in Louisville and thus in Kentuckiana. I have a $2.00 bet on Mucho Macho Man to win, so here's hoping I'm a winner! Well, actually I already know I am a winner because I'm blessed with you as my readers!
Monday, March 7, 2011
Salami Pasta Salad
4 c. uncooked medium tube pasta or elbow macaroni
½ pound bulk hard salami or summer sausage, cubed
½ c. minced fresh parsley
6 green onions, sliced
½ c. olive or vegetable oil
¼ c. cider or red wine vinegar
4 tsp. minced fresh oregano or 1 tsp. dried oregano
4 tsp. minced fresh basil or 1 tsp. dried basil
2 garlic cloves, minced
1 tsp. salt
¼ tsp. pepper
½ c. shredded Parmesan cheese
In a sauce pan, cook pasta according to package directions, rinse in cold water and drain. Place in a large bowl; add salami, parsley and onions. In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in Parmesan cheese. Yield: 8 – 10 servings.
The other day, my friend. Kathy, asked me if I had a good pasta salad recipe. She was asked to make some for the cast party of Beauty and the Beast (at Providence this Spring). She told me she had checked my blog, but hadn't found one. For a moment I could not recall one. Then the light bulb brightened and I exclaimed, "Oh yes I have one we really like!" And this is it.
This came from the 2001 Taste of Home Annual Recipes (page 254). I subscribed to that magazine for a number of years and then usually got the Annual cookbook, so as to not have all those magazines hanging around. I had tried this one and our daughter, Elizabeth really like it. So much so that when she decided she wanted her wedding reception to be a "big picnic" she specifically asked for this salad. What is so great about it for outdoor picnics is that there is no mayonnaise in it to be potentially hazardous to one's health. I very often just use sliced salami, instead of the bulk and dice it up as the recipe calls for. Actually these smaller pieces just mean it is distributed more throughout the salad.
A God-incidence: After sending this recipe to Kathy, I started thinking, "I wish I had a pitch-in dinner coming up, so I have a reason to make this." (Recipe makes too much for just Gary and me!) Well today I got an e-mail that there will be a pitch-in dinner at our pastor's home next Tuesday. Wow! What a way to answer prayer, Lord! Thank you!
May you enjoy this especially when picnic weather is here!
½ pound bulk hard salami or summer sausage, cubed
½ c. minced fresh parsley
6 green onions, sliced
½ c. olive or vegetable oil
¼ c. cider or red wine vinegar
4 tsp. minced fresh oregano or 1 tsp. dried oregano
4 tsp. minced fresh basil or 1 tsp. dried basil
2 garlic cloves, minced
1 tsp. salt
¼ tsp. pepper
½ c. shredded Parmesan cheese
In a sauce pan, cook pasta according to package directions, rinse in cold water and drain. Place in a large bowl; add salami, parsley and onions. In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in Parmesan cheese. Yield: 8 – 10 servings.
The other day, my friend. Kathy, asked me if I had a good pasta salad recipe. She was asked to make some for the cast party of Beauty and the Beast (at Providence this Spring). She told me she had checked my blog, but hadn't found one. For a moment I could not recall one. Then the light bulb brightened and I exclaimed, "Oh yes I have one we really like!" And this is it.
This came from the 2001 Taste of Home Annual Recipes (page 254). I subscribed to that magazine for a number of years and then usually got the Annual cookbook, so as to not have all those magazines hanging around. I had tried this one and our daughter, Elizabeth really like it. So much so that when she decided she wanted her wedding reception to be a "big picnic" she specifically asked for this salad. What is so great about it for outdoor picnics is that there is no mayonnaise in it to be potentially hazardous to one's health. I very often just use sliced salami, instead of the bulk and dice it up as the recipe calls for. Actually these smaller pieces just mean it is distributed more throughout the salad.
A God-incidence: After sending this recipe to Kathy, I started thinking, "I wish I had a pitch-in dinner coming up, so I have a reason to make this." (Recipe makes too much for just Gary and me!) Well today I got an e-mail that there will be a pitch-in dinner at our pastor's home next Tuesday. Wow! What a way to answer prayer, Lord! Thank you!
May you enjoy this especially when picnic weather is here!
Friday, March 4, 2011
Chicken Enchiladas
2 pounds boneless, skinless chicken, cooked and shredded
2 (8 oz.) pkg. cream cheese (reduced fat works fine)
1 packet Taco seasoning mix
1 small can chopped green chilies
1 (16 oz.) jar salsa (red or green)
1 can Campbell’s Fiesta Nacho Cheese Soup
8 – 12 oz. shredded Mexican cheese
12-15 small flour tortillas (6 inch)
In large bowl, mix warm shredded chicken, cream cheese, taco seasoning and chilies and stir until melted and creamy and well mixed. You can make this ahead and refrigerate, but it spoons into tortillas much better when warm.
Spoon mixture into a tortilla (in a straight line, down the middle), fold up the bottom about 1 inch, and then roll from one side to the other. Place in a 9 x 13 inch baking dish, folded side down. Continue with each tortilla, lining neatly in the baking dish.
In a medium bowl combine salsa and Fiesta Nacho Cheese soup, mix completely. Pour over enchiladas in baking dish, covering all enchiladas. Sprinkle the Mexican cheese in an even layer over the soup mixture. (At this point you can refrigerate until ready to bake.)
Bake at 400° for 15 minutes (25-30 if casserole has been refrigerated) to melt cheese. Bake longer if you like the cheese browned.
Makes 12-15 enchiladas, depending on how full you stuff them. You can use bigger (8 or 10 inch) tortillas if you choose, which will cut down on how many you end up with.
I'd been wanting to make these for awhile and just kept putting it off. I went ahead and used cooked turkey I had in the freezer from sometime around or after Christmas. I thawed it out, coarsely chopped it with my Pampered Chef food chopper. I used both white and dark meat and they turned out yummy.
I got this recipe from my friend Shannon G., who used to live in Jeff. She was part of our church's W.O.W. kitchen team; W.O.W. being What's on Wednesdays, which were the Wednesday night ministries - Bible Studies, Choir, children's activities, and dinner (for #3.00) that our fabulous kitchen team prepared each week. Our original team was Donna C.,Shannon, Lori R., and myself. Later when Shannon's husband, Steve, who was in the Coast Guard, was transferred to Texas, Betty P. joined the team.
Shannon always used boneless, skinless chicken thighs as she thought breasts were a little too dry. However, I usually used boneless, skinless chicken breasts and would basically poach them in the oven. (Place in pan with about 1/4 - 1/2 inch water and cover tightly and cook @ 350 degrees until cooked through, about 30 minutes.)
I like to serve these with some tortilla chips and a salad. The chips are good because the filling and cheese soup/salsa topping make a great dip for them. In fact I have actually made the filling, then mixed it with the cheese soup/salsa mixture to serve warm (in crock pot) as a dip for chips at a party.
2 (8 oz.) pkg. cream cheese (reduced fat works fine)
1 packet Taco seasoning mix
1 small can chopped green chilies
1 (16 oz.) jar salsa (red or green)
1 can Campbell’s Fiesta Nacho Cheese Soup
8 – 12 oz. shredded Mexican cheese
12-15 small flour tortillas (6 inch)
In large bowl, mix warm shredded chicken, cream cheese, taco seasoning and chilies and stir until melted and creamy and well mixed. You can make this ahead and refrigerate, but it spoons into tortillas much better when warm.
Spoon mixture into a tortilla (in a straight line, down the middle), fold up the bottom about 1 inch, and then roll from one side to the other. Place in a 9 x 13 inch baking dish, folded side down. Continue with each tortilla, lining neatly in the baking dish.
In a medium bowl combine salsa and Fiesta Nacho Cheese soup, mix completely. Pour over enchiladas in baking dish, covering all enchiladas. Sprinkle the Mexican cheese in an even layer over the soup mixture. (At this point you can refrigerate until ready to bake.)
Bake at 400° for 15 minutes (25-30 if casserole has been refrigerated) to melt cheese. Bake longer if you like the cheese browned.
Makes 12-15 enchiladas, depending on how full you stuff them. You can use bigger (8 or 10 inch) tortillas if you choose, which will cut down on how many you end up with.
I'd been wanting to make these for awhile and just kept putting it off. I went ahead and used cooked turkey I had in the freezer from sometime around or after Christmas. I thawed it out, coarsely chopped it with my Pampered Chef food chopper. I used both white and dark meat and they turned out yummy.
I got this recipe from my friend Shannon G., who used to live in Jeff. She was part of our church's W.O.W. kitchen team; W.O.W. being What's on Wednesdays, which were the Wednesday night ministries - Bible Studies, Choir, children's activities, and dinner (for #3.00) that our fabulous kitchen team prepared each week. Our original team was Donna C.,Shannon, Lori R., and myself. Later when Shannon's husband, Steve, who was in the Coast Guard, was transferred to Texas, Betty P. joined the team.
Shannon always used boneless, skinless chicken thighs as she thought breasts were a little too dry. However, I usually used boneless, skinless chicken breasts and would basically poach them in the oven. (Place in pan with about 1/4 - 1/2 inch water and cover tightly and cook @ 350 degrees until cooked through, about 30 minutes.)
I like to serve these with some tortilla chips and a salad. The chips are good because the filling and cheese soup/salsa topping make a great dip for them. In fact I have actually made the filling, then mixed it with the cheese soup/salsa mixture to serve warm (in crock pot) as a dip for chips at a party.
Thursday, January 20, 2011
White Chili
1 – 49 oz. can chicken broth
3 c. water
1 medium onion, chopped
½ c. each chopped red, green, and yellow peppers
1 – 10 oz. can chopped tomatoes and green chiles
4 oz. can chopped green chiles (I only use 2 oz. and freeze the rest for the next batch of soup)
2 tsp. ground cumin
2 tsp. oregano
¼ tsp. ground cloves
Dash cayenne pepper
3 – 15 oz. cans great northern beans, drained
3 c. diced cooked chicken or turkey
Combine all ingredients, except cooked chicken, in large saucepot (I use 8 quart) and cook at simmer 1½ to 2 hours. Add the chicken and heat. Great with cornbread.
Several years ago, I went looking for a recipe for white chili. Now you would think with the myriad of cookbooks I own, I would have found one in one of them, but just couldn't seem to. (This also must have been before we were connected to the internet - so make that many years ago!) So I went down to our lovely Jeffersonville Township Library and started looking at cookbooks there for the recipe. After perusing several books, I was ready to give up. I then happened to see my friend, Laura Conner, who worked there, so I asked her, "Do you know where I could find a recipe for White Chili?" She gave me a rather odd look and said, "Yes I do, on my kitchen counter!" It turns out she had just made a batch of white chili the night before! We had a good laugh over that and she called me later and gave me her recipe. The above is basically it, with just a few tweaks of my own.
Now our daughter Elizabeth really likes white chili, but our son prefers my Crockpot Chili, which is a more traditional tomatoes/red beans version. See December 2009 blog.
3 c. water
1 medium onion, chopped
½ c. each chopped red, green, and yellow peppers
1 – 10 oz. can chopped tomatoes and green chiles
4 oz. can chopped green chiles (I only use 2 oz. and freeze the rest for the next batch of soup)
2 tsp. ground cumin
2 tsp. oregano
¼ tsp. ground cloves
Dash cayenne pepper
3 – 15 oz. cans great northern beans, drained
3 c. diced cooked chicken or turkey
Combine all ingredients, except cooked chicken, in large saucepot (I use 8 quart) and cook at simmer 1½ to 2 hours. Add the chicken and heat. Great with cornbread.
Several years ago, I went looking for a recipe for white chili. Now you would think with the myriad of cookbooks I own, I would have found one in one of them, but just couldn't seem to. (This also must have been before we were connected to the internet - so make that many years ago!) So I went down to our lovely Jeffersonville Township Library and started looking at cookbooks there for the recipe. After perusing several books, I was ready to give up. I then happened to see my friend, Laura Conner, who worked there, so I asked her, "Do you know where I could find a recipe for White Chili?" She gave me a rather odd look and said, "Yes I do, on my kitchen counter!" It turns out she had just made a batch of white chili the night before! We had a good laugh over that and she called me later and gave me her recipe. The above is basically it, with just a few tweaks of my own.
Now our daughter Elizabeth really likes white chili, but our son prefers my Crockpot Chili, which is a more traditional tomatoes/red beans version. See December 2009 blog.
Wednesday, December 15, 2010
Pineapple Smoked Pork Butt (well sort of)
1 smoked pork butt (I didn't find a smoked pork butt, but did find a smoked pork shoulder @ Walmart)
2-3 large cans pineapple juice
3-4 cloves garlic (optional)
brown sugar
Place smoked pork butt/shoulder in large pot. (One it just fits in without too much extra room is good.) Pour pineapple juice in to cover, or nearly so. Add grated garlic, if desired. Simmer on top of stove, covered for several hours, until bone will wiggle, but not actually come out. Mine was a 10 lb shoulder, so I think I simmered it for close to 5 hours.) Move pork to shallow pan covered with heavy duty aluminum foil. (Reserve liquid.) Pat a thin layer of brown sugar all over and bake at 350 degrees until it forms a glaze.
At this point I pulled the meat off the bones and shredded it, placed in crockpot to stay warm. Add a little of the pineapple juice it was cooked in to help meat stay moist, but not soupy. I served it on Hawaiian Sweet rolls, I had sliced to make sandwich buns. I also had some Sweet Hot Mustard and Cajun Mustard to spread on the buns, if anyone so desired.
I go to the Southern Indiana YMCA 3 - 4 times a week for Water Aerobics. We call ourselves Waterholics. Some days we work very hard at it, some days, we do a lot of socializing as we move about in the water. One of the men in our 8:00 a.m. class, Tony, told us this recipe. I decided to try it and take it to our Sunday School Class Christmas party this past Sunday. I know that is dangerous, to try out a new recipe for the first time when taking it somewhere, but it sounded like a winner. And I've been told now that it's a keeper.
I have always said, "I need the T-shirt that says 'Spoiled Rotten' on the front," since Gary does do exactly that, spoils me rotten. I have another way to prove this, at least our daughter says so. As I said above I purchased a Smoked Pork Shoulder that was a little over 10 pounds. Well, when I went to make this recipe, I discovered it would not fit in my 8 quart saucepot! What to do? After all there was a bone that went from one end to another! Gary, being the amazing hubby he is, states, "I have a brand new hacksaw blade downstairs, so why don't we cut the meat around the bone with the electric knife and I'll saw through the bone with my hacksaw?" Well friends, it worked like a charm! And both pieces fit in the pot and filled it quite nicely! What a guy, what a guy! I'm so blessed!
p.s. I do apologize for the b-i-g gap in my blogs. I do plan to continue with Ky State Fair recipes at some time. Blessings to all!
2-3 large cans pineapple juice
3-4 cloves garlic (optional)
brown sugar
Place smoked pork butt/shoulder in large pot. (One it just fits in without too much extra room is good.) Pour pineapple juice in to cover, or nearly so. Add grated garlic, if desired. Simmer on top of stove, covered for several hours, until bone will wiggle, but not actually come out. Mine was a 10 lb shoulder, so I think I simmered it for close to 5 hours.) Move pork to shallow pan covered with heavy duty aluminum foil. (Reserve liquid.) Pat a thin layer of brown sugar all over and bake at 350 degrees until it forms a glaze.
At this point I pulled the meat off the bones and shredded it, placed in crockpot to stay warm. Add a little of the pineapple juice it was cooked in to help meat stay moist, but not soupy. I served it on Hawaiian Sweet rolls, I had sliced to make sandwich buns. I also had some Sweet Hot Mustard and Cajun Mustard to spread on the buns, if anyone so desired.
I go to the Southern Indiana YMCA 3 - 4 times a week for Water Aerobics. We call ourselves Waterholics. Some days we work very hard at it, some days, we do a lot of socializing as we move about in the water. One of the men in our 8:00 a.m. class, Tony, told us this recipe. I decided to try it and take it to our Sunday School Class Christmas party this past Sunday. I know that is dangerous, to try out a new recipe for the first time when taking it somewhere, but it sounded like a winner. And I've been told now that it's a keeper.
I have always said, "I need the T-shirt that says 'Spoiled Rotten' on the front," since Gary does do exactly that, spoils me rotten. I have another way to prove this, at least our daughter says so. As I said above I purchased a Smoked Pork Shoulder that was a little over 10 pounds. Well, when I went to make this recipe, I discovered it would not fit in my 8 quart saucepot! What to do? After all there was a bone that went from one end to another! Gary, being the amazing hubby he is, states, "I have a brand new hacksaw blade downstairs, so why don't we cut the meat around the bone with the electric knife and I'll saw through the bone with my hacksaw?" Well friends, it worked like a charm! And both pieces fit in the pot and filled it quite nicely! What a guy, what a guy! I'm so blessed!
p.s. I do apologize for the b-i-g gap in my blogs. I do plan to continue with Ky State Fair recipes at some time. Blessings to all!
Thursday, August 19, 2010
Pralines (Just so you know "Prah-leens*")
1 c. evaporated milk
1 c. light brown sugar
1 c. granulated sugar
1 T. butter
1 tsp. vanilla
1½ c. pecans
Put milk and sugars in heavy pot, mix well, and cook (without stirring) until mixture reaches “soft ball” stage (234º). Remove from heat and add rest of ingredients. Beat until cool and slightly thickened, then spoon onto waxed paper. Makes 1½ to 2 dozen.
NOTE: Stirring while cooking will produce a sugary texture.
I actually had decided not to make and enter these after all, since it had been so humid and believe me, it does not work to make candy when the weather is humid! However, the morning of the 16th dawned a beautiful sunny day with very low humidity, so again I thought, why not give making a batch a try? Now I think I had made them once before and they turned out o.k. However, this batch turned out looking just like the Pralines I had seen and enjoyed in New Orleans. (A nice golden brown color, flat except where the pecan halves made them raised) In fact the recipe came from the Cooking New Orleans Style cookbook I had bought in New Orleans when we were there in 2004. I was so happy with them when I packaged them up for the fair! And I am actually very happy they won a ribbon. I do have to say that I am wondering if the Ky State Fair judges have even had a real New Orleans "Prah-leen*," since the first place winner looked more like penuche fudge - pale and thick and gloppy with chopped nuts. I guess they must have tasted a whole lot better than mine, for they certainly were not as pretty.
*The reason I have mentioned this is that we recently met a couple from New Orleans and Karen pronounced the confection as "Pe-cahn Prah-leens." I just want us to get it right, in case we do make it back to "N'Awlins" for another fun time!
1 c. light brown sugar
1 c. granulated sugar
1 T. butter
1 tsp. vanilla
1½ c. pecans
Put milk and sugars in heavy pot, mix well, and cook (without stirring) until mixture reaches “soft ball” stage (234º). Remove from heat and add rest of ingredients. Beat until cool and slightly thickened, then spoon onto waxed paper. Makes 1½ to 2 dozen.
NOTE: Stirring while cooking will produce a sugary texture.
I actually had decided not to make and enter these after all, since it had been so humid and believe me, it does not work to make candy when the weather is humid! However, the morning of the 16th dawned a beautiful sunny day with very low humidity, so again I thought, why not give making a batch a try? Now I think I had made them once before and they turned out o.k. However, this batch turned out looking just like the Pralines I had seen and enjoyed in New Orleans. (A nice golden brown color, flat except where the pecan halves made them raised) In fact the recipe came from the Cooking New Orleans Style cookbook I had bought in New Orleans when we were there in 2004. I was so happy with them when I packaged them up for the fair! And I am actually very happy they won a ribbon. I do have to say that I am wondering if the Ky State Fair judges have even had a real New Orleans "Prah-leen*," since the first place winner looked more like penuche fudge - pale and thick and gloppy with chopped nuts. I guess they must have tasted a whole lot better than mine, for they certainly were not as pretty.
*The reason I have mentioned this is that we recently met a couple from New Orleans and Karen pronounced the confection as "Pe-cahn Prah-leens." I just want us to get it right, in case we do make it back to "N'Awlins" for another fun time!
Two Ribbon Winners!
Hi Friends! The 2010 Kentucky State Fair was held from August 19th to August 19th this year. I entered 13 items in the regular fair culinary contests. Entries had to be turned in no later than Monday (08/16) by 5:00 p.m., to be judged on Tuesday, displays set up on Wednesday for the opening on Thursday. On the first day of the fair, Elizabeth and I searched all the shelves for all my entries. Out of the 13,I had 2 Second Place (red ribbon) winners!
One was the Sour Cream Corn Muffins I had entered in 2008 for which I had won a second place ribbon. I figured I would try for First Place with them. However, it was Monday morning, August 16th and they had to be turned in that afternoon, and when I went to make them, I discovered I did not have any Self-Rising Corn Meal. So I ran up to Big Lots and bought a box of Corn Muffin Mix to use. I'm not sure if my mistake was buying the mix there, or in using the mix itself instead of Self-Rising Corn Meal. Anyway, they really did not turn out to be very pretty - tops were rather flat instead of the nice rounded tops muffins are supposed to have! At first I wasn't going to take them, but why not - they were made, so I packaged them up to take. Imagine my surprise to find a ribbon on them!
The other winner was Pralines. I will direct you to that entry for "the rest of the story."
One was the Sour Cream Corn Muffins I had entered in 2008 for which I had won a second place ribbon. I figured I would try for First Place with them. However, it was Monday morning, August 16th and they had to be turned in that afternoon, and when I went to make them, I discovered I did not have any Self-Rising Corn Meal. So I ran up to Big Lots and bought a box of Corn Muffin Mix to use. I'm not sure if my mistake was buying the mix there, or in using the mix itself instead of Self-Rising Corn Meal. Anyway, they really did not turn out to be very pretty - tops were rather flat instead of the nice rounded tops muffins are supposed to have! At first I wasn't going to take them, but why not - they were made, so I packaged them up to take. Imagine my surprise to find a ribbon on them!
The other winner was Pralines. I will direct you to that entry for "the rest of the story."
Monday, August 16, 2010
Kentucky State Fair-recipes already in blog
Hey Friends!
August is spent getting many entries ready for the 2010 Kentucky State Fair (08/19 -08/29). I only entered 13 entries in the regular culinary competition and 6 of the Sponsored contests. Why the Kentucky State Fair and not the Indiana State Fair? Approximately 90 miles! Jeffersonville is just across the Ohio River from Louisville, where the Kentucky Fair and Exposition Center is. The Indiana State Fair is in Indianapolis. So, since Kentucky is so hospitable as to allow Indiana residents to enter, I do! This year the regular fair entries had to be in by 5:00 on 08/16/2010, so they could be judged on 08/17, placed on display 08/18 for when the Fair opens on 08/19. The Sponsored Contests take place several nights of the Fair, with entries for the specific contest brought to the Fair that night by 5:45 p.m. and are judged as we watch.
I have been entering the KSF for several years now. I have won a few ribbons, which always makes me happy. Below is a list of recipes already posted in my blog that I have entered in past years, some winners, some not. I'll post recipes, again winning and non-winning, that I think you might like on another day. I do want to let you know that if a recipe I have posted is a winner in a Sponsored contest, such as Crisco "My Favorite Pie," it actually now belongs to the sponsor-Crisco, as those recipes are original. The recipes in the Culinary Divisions of the Kentucky State Fair are not original.
November 2009 - Apple Crumb Pie (2005 Third Place in Crisco "My Favorite Pie")
Pumpkin Chocolate Chip Cookies
Cinnamon Pecans
Pumpkin Cake with Caramel Icing
December 2009 - Sugar Cookies with Cream Cheese Icing (2006 First Place, Division 3303, Class 65 Favorite Sugar Cookie)
January 2010 - Sour Cream Corn Muffins (2008 Second Place Division 3301, Class 20)
February 2010 - Oatmeal Cinnamon Chip Cookies
April 2010 - Blueberry Orange Whole Wheat Muffins
August is spent getting many entries ready for the 2010 Kentucky State Fair (08/19 -08/29). I only entered 13 entries in the regular culinary competition and 6 of the Sponsored contests. Why the Kentucky State Fair and not the Indiana State Fair? Approximately 90 miles! Jeffersonville is just across the Ohio River from Louisville, where the Kentucky Fair and Exposition Center is. The Indiana State Fair is in Indianapolis. So, since Kentucky is so hospitable as to allow Indiana residents to enter, I do! This year the regular fair entries had to be in by 5:00 on 08/16/2010, so they could be judged on 08/17, placed on display 08/18 for when the Fair opens on 08/19. The Sponsored Contests take place several nights of the Fair, with entries for the specific contest brought to the Fair that night by 5:45 p.m. and are judged as we watch.
I have been entering the KSF for several years now. I have won a few ribbons, which always makes me happy. Below is a list of recipes already posted in my blog that I have entered in past years, some winners, some not. I'll post recipes, again winning and non-winning, that I think you might like on another day. I do want to let you know that if a recipe I have posted is a winner in a Sponsored contest, such as Crisco "My Favorite Pie," it actually now belongs to the sponsor-Crisco, as those recipes are original. The recipes in the Culinary Divisions of the Kentucky State Fair are not original.
November 2009 - Apple Crumb Pie (2005 Third Place in Crisco "My Favorite Pie")
Pumpkin Chocolate Chip Cookies
Cinnamon Pecans
Pumpkin Cake with Caramel Icing
December 2009 - Sugar Cookies with Cream Cheese Icing (2006 First Place, Division 3303, Class 65 Favorite Sugar Cookie)
January 2010 - Sour Cream Corn Muffins (2008 Second Place Division 3301, Class 20)
February 2010 - Oatmeal Cinnamon Chip Cookies
April 2010 - Blueberry Orange Whole Wheat Muffins
Friday, July 30, 2010
Greek Stuffed Mushrooms
18 – 20 large white button mushrooms
1 pound ground lamb
2 oz. feta cheese, crumbles or chopped
1 egg
¼ c. bread crumbs
1½ tsp. Greek seasoning
½ tsp. dried mint, crushed
Olive oil
Salt
Freshly ground pepper
Heat grill to about 325º to 350º. (If using a gas grill, heat up the entire grill; if using a charcoal grill, put briquettes on only one side.) Spray a grill topper with non-stick spray (unless topper is a non-stick). Once grill or coals are hot place grill topper on grill rack to heat.
Clean and pull out stems from mushrooms. (Can discard or save for later use.) Brush outside with olive oil and sprinkle with salt and pepper.
Mix remaining ingredients together. Press about 2 tablespoons of meat mixture in hollow of each mushroom cap and flatten slightly on top.
Place stuffed mushrooms meat side down on grill topper and cook over heat for 10 minutes. Either turn off gas units under topper or move topper to side without coals. Turn mushrooms so meat is up. Cook 15 – 20 minutes until done. Serves 4 – 5. (I think you could bake these at 325º if you wanted to do them when grilling is not a good option.)
This has got to be one of the best recipes I ever threw together. Luckily, I decided to write down ingredients and how much of each one. I bought my Greek seasoning from a vendor at the Jeffersonville Farmer's Market (sorry, don't remember name of vendor), but I think you can find it in the stores, or even through Penzey's Spices catalog. The inspiration came when I purchased some large button mushrooms that had been marked down at Kroger. I remembered I had some ground lamb in the freezer, had Feta cheese, and the Greek seasoning. And that's a lot for me to remember! Oh, and I also had some pita's that had gotten a little hard, plus the hummus. Then remembered the zucchini our friend Howard had given us from his garden. Thus a delicious dinner was created and really very easy. Below are the directions for the Zucchini and pita chips. Enjoy!
Marinated Zucchini: Cut Zucchini in quarters lengthwise. Marinate in Italian dressing for 30-60 minutes. Grill about 2-3 minutes on each of the 3 sides (2 cut, one with peel).
Baked Pita Chips: Preheat oven to 425º. Cut pita rounds into 8 wedges, leaving the wedges double. Brush both sides lightly with olive oil. Sprinkle lightly with sea salt and freshly ground pepper (or experiment with other spices/herbs, such as cumin or cinnamon/sugar). Bake for 10 minutes, turn and bake an additional 5 until crispy and brown. Serve with hummus. (My favorite is Kroger’s Private Selection Roasted Red Pepper.)
1 pound ground lamb
2 oz. feta cheese, crumbles or chopped
1 egg
¼ c. bread crumbs
1½ tsp. Greek seasoning
½ tsp. dried mint, crushed
Olive oil
Salt
Freshly ground pepper
Heat grill to about 325º to 350º. (If using a gas grill, heat up the entire grill; if using a charcoal grill, put briquettes on only one side.) Spray a grill topper with non-stick spray (unless topper is a non-stick). Once grill or coals are hot place grill topper on grill rack to heat.
Clean and pull out stems from mushrooms. (Can discard or save for later use.) Brush outside with olive oil and sprinkle with salt and pepper.
Mix remaining ingredients together. Press about 2 tablespoons of meat mixture in hollow of each mushroom cap and flatten slightly on top.
Place stuffed mushrooms meat side down on grill topper and cook over heat for 10 minutes. Either turn off gas units under topper or move topper to side without coals. Turn mushrooms so meat is up. Cook 15 – 20 minutes until done. Serves 4 – 5. (I think you could bake these at 325º if you wanted to do them when grilling is not a good option.)
This has got to be one of the best recipes I ever threw together. Luckily, I decided to write down ingredients and how much of each one. I bought my Greek seasoning from a vendor at the Jeffersonville Farmer's Market (sorry, don't remember name of vendor), but I think you can find it in the stores, or even through Penzey's Spices catalog. The inspiration came when I purchased some large button mushrooms that had been marked down at Kroger. I remembered I had some ground lamb in the freezer, had Feta cheese, and the Greek seasoning. And that's a lot for me to remember! Oh, and I also had some pita's that had gotten a little hard, plus the hummus. Then remembered the zucchini our friend Howard had given us from his garden. Thus a delicious dinner was created and really very easy. Below are the directions for the Zucchini and pita chips. Enjoy!
Marinated Zucchini: Cut Zucchini in quarters lengthwise. Marinate in Italian dressing for 30-60 minutes. Grill about 2-3 minutes on each of the 3 sides (2 cut, one with peel).
Baked Pita Chips: Preheat oven to 425º. Cut pita rounds into 8 wedges, leaving the wedges double. Brush both sides lightly with olive oil. Sprinkle lightly with sea salt and freshly ground pepper (or experiment with other spices/herbs, such as cumin or cinnamon/sugar). Bake for 10 minutes, turn and bake an additional 5 until crispy and brown. Serve with hummus. (My favorite is Kroger’s Private Selection Roasted Red Pepper.)
Wednesday, July 21, 2010
Walnut and Rosemary Oven-Fried Chicken (NYR- YYYYY)
¼ c. low-fat buttermilk (I used low fat sour cream)
2 T. Dijon mustard
4 (6 ounce) chicken cutlets
1/3 c. panko (Japanese bread crumbs)
1/3 c. finely chopped walnuts
2 T. grated fresh Parmigiano-Reggiano cheese
¾ tsp minced fresh rosemary
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
Cooking spray (I used olive oil spray)
Rosemary leaves (optional)
1. Preheat oven to 425º.
2. Combine buttermilk (sour cream) and mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan, cook about 3 minutes or until golden brown, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard any remaining mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat check with cooking spray. Bake at 425º for 13 - 18 minutes or until chicken is done. Garnish with rosemary leaves, if desired. Yield 4 servings (serving size: 1 cutlet).
I finally got to look at my June 2010 Cooking Light Magazine this week. I saw this recipe and was pretty sure I had everything needed for the recipe, so decided to give it a try. (I was especially excited to have to use some of the rosemary growing out on our patio!) Well, as it turned out, when I went to make it, I discovered I did not have any buttermilk, so figured I'd give low fat sour cream a try and that worked just fine! I also had to flatten my thawed chicken breasts to cutlets, by pounding with my small iron skillet - that was kind of fun. In the magazine this was served over a "Toasted Garlic Escarole" salad. I was going to try that using romaine instead of escarole, but found I had no garlic. So I served it atop romaine salad greens dressed with Ken's Steakhouse Lite Caesar dressing into which I had mixed a little minced rosemary, some grated parmesan cheese and toasted walnuts. Gary and I thought this combination was a definite winner.
I'll go ahead and give you the Toasted Garlic Escarole recipe, even though I haven't tried it.
Toasted Garlic Escarole: Cut a 1½-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1 ½ T. olive oil in a small skillet over medium high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1 ½ T. fresh lemon juice, ¼ tsp. kosher salt, and ¼ tsp. freshly ground black pepper. Drizzle dressing over escarole and toss to coat.
And in case you've forgotten, or haven't looked at any other recipes on my blog: NYR means New Year's Resolution and YYYYY is the highest Yummy rating I assign to new recipes I try.
2 T. Dijon mustard
4 (6 ounce) chicken cutlets
1/3 c. panko (Japanese bread crumbs)
1/3 c. finely chopped walnuts
2 T. grated fresh Parmigiano-Reggiano cheese
¾ tsp minced fresh rosemary
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
Cooking spray (I used olive oil spray)
Rosemary leaves (optional)
1. Preheat oven to 425º.
2. Combine buttermilk (sour cream) and mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan, cook about 3 minutes or until golden brown, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard any remaining mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat check with cooking spray. Bake at 425º for 13 - 18 minutes or until chicken is done. Garnish with rosemary leaves, if desired. Yield 4 servings (serving size: 1 cutlet).
I finally got to look at my June 2010 Cooking Light Magazine this week. I saw this recipe and was pretty sure I had everything needed for the recipe, so decided to give it a try. (I was especially excited to have to use some of the rosemary growing out on our patio!) Well, as it turned out, when I went to make it, I discovered I did not have any buttermilk, so figured I'd give low fat sour cream a try and that worked just fine! I also had to flatten my thawed chicken breasts to cutlets, by pounding with my small iron skillet - that was kind of fun. In the magazine this was served over a "Toasted Garlic Escarole" salad. I was going to try that using romaine instead of escarole, but found I had no garlic. So I served it atop romaine salad greens dressed with Ken's Steakhouse Lite Caesar dressing into which I had mixed a little minced rosemary, some grated parmesan cheese and toasted walnuts. Gary and I thought this combination was a definite winner.
I'll go ahead and give you the Toasted Garlic Escarole recipe, even though I haven't tried it.
Toasted Garlic Escarole: Cut a 1½-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1 ½ T. olive oil in a small skillet over medium high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1 ½ T. fresh lemon juice, ¼ tsp. kosher salt, and ¼ tsp. freshly ground black pepper. Drizzle dressing over escarole and toss to coat.
And in case you've forgotten, or haven't looked at any other recipes on my blog: NYR means New Year's Resolution and YYYYY is the highest Yummy rating I assign to new recipes I try.
Tuesday, July 20, 2010
Asparagus and Ham Mornay
24 asparagus spears, about 2 pounds
3 T. butter or margarine
4 T. flour
1½ c. milk
1 c. grated Gruyere or Swiss cheese
1 egg yolk
Freshly ground pepper to taste
1/8 tsp. freshly ground nutmeg
Pinch of cayenne pepper
4 – 2.5 oz. pkg. wafer sliced ham or turkey
Place the asparagus spears on a flat surface. Break off the tough bottoms where they naturally break; it doesn't matter if the spears are not exactly the same length, but they'll be about 7 inches long. Bring enough water to a boil in a skillet to cover the spears. Add the asparagus to the boiling water and cook about 1 – 2 minutes or until crisp tender. Cooking time will depend on your taste and how thick the spears are. Drain.
Meanwhile, heat the butter in a saucepan and add the flour, stirring with a whisk. Add the milk, stirring rapidly with the whisk. Cook, stirring, about 5 minutes until thickened and smooth. Remove from heat. Add ¾ c. of the shredded cheese, stirring rapidly with the whisk. Add egg yolk, pepper, nutmeg and cayenne and beat to blend.
Preheat broiler to high. Select a baking dish large enough to hold the asparagus in a single layer, slightly overlapping. Wrap 1 – 2 slices of ham or turkey compactly around each spear. (If spears are very thin, wrap two – three spears in the slices of ham.) Arrange spears touching in baking dish. Spoon the sauce over all and sprinkle with remaining ¼ c. cheese. Broil 5 inches from heat until bubbling and golden brown on top, 3 – 5 minutes. Serve immediately. Great with crusty rolls. Serves 4.
This recipe came from an article in the paper years ago that featured recipes from The New York Times 60 Minute Gourmet. It was a hit the first time I made it. It actually called for prosciutto instead of the wafer sliced ham. However, when I searched for that in our area I could only find it at a specialty shop for $9.99 per pound. Now I love my family, but that just seemed a little steep to me, so I substituted Carl Buddig wafer sliced ham, Perhaps if I tried it with prosciutto (now available at my local grocery) I would see and taste a big difference, but hey, why mess with a favorite? Elizabeth would ask for this on her birthday and the first time we invited Toby's parents, Jerry and Betty Jo, over for dinner, Elizabeth requested this as the entree. It really is not difficult and makes for a lovely presentation. Timing is is probably the thing that seems the trickiest, but have all your ingredients measured out and ready to go, you'll find it does not even take 60 minutes to prepare.
By the way, I have made half the recipe just for the 2 of us "empty nesters" and just not added the egg yolk. The sauce is not quite as rich, but still yummy, although I guess it's not truly a Mornay Sauce then. However we have also found that leftovers reheat well in the microwave as long as you don't overdue it. I use 80% power for 1 minute in my 1350 watt microwave.
Hope this becomes one of your favorites, too. Enjoy!
3 T. butter or margarine
4 T. flour
1½ c. milk
1 c. grated Gruyere or Swiss cheese
1 egg yolk
Freshly ground pepper to taste
1/8 tsp. freshly ground nutmeg
Pinch of cayenne pepper
4 – 2.5 oz. pkg. wafer sliced ham or turkey
Place the asparagus spears on a flat surface. Break off the tough bottoms where they naturally break; it doesn't matter if the spears are not exactly the same length, but they'll be about 7 inches long. Bring enough water to a boil in a skillet to cover the spears. Add the asparagus to the boiling water and cook about 1 – 2 minutes or until crisp tender. Cooking time will depend on your taste and how thick the spears are. Drain.
Meanwhile, heat the butter in a saucepan and add the flour, stirring with a whisk. Add the milk, stirring rapidly with the whisk. Cook, stirring, about 5 minutes until thickened and smooth. Remove from heat. Add ¾ c. of the shredded cheese, stirring rapidly with the whisk. Add egg yolk, pepper, nutmeg and cayenne and beat to blend.
Preheat broiler to high. Select a baking dish large enough to hold the asparagus in a single layer, slightly overlapping. Wrap 1 – 2 slices of ham or turkey compactly around each spear. (If spears are very thin, wrap two – three spears in the slices of ham.) Arrange spears touching in baking dish. Spoon the sauce over all and sprinkle with remaining ¼ c. cheese. Broil 5 inches from heat until bubbling and golden brown on top, 3 – 5 minutes. Serve immediately. Great with crusty rolls. Serves 4.
This recipe came from an article in the paper years ago that featured recipes from The New York Times 60 Minute Gourmet. It was a hit the first time I made it. It actually called for prosciutto instead of the wafer sliced ham. However, when I searched for that in our area I could only find it at a specialty shop for $9.99 per pound. Now I love my family, but that just seemed a little steep to me, so I substituted Carl Buddig wafer sliced ham, Perhaps if I tried it with prosciutto (now available at my local grocery) I would see and taste a big difference, but hey, why mess with a favorite? Elizabeth would ask for this on her birthday and the first time we invited Toby's parents, Jerry and Betty Jo, over for dinner, Elizabeth requested this as the entree. It really is not difficult and makes for a lovely presentation. Timing is is probably the thing that seems the trickiest, but have all your ingredients measured out and ready to go, you'll find it does not even take 60 minutes to prepare.
By the way, I have made half the recipe just for the 2 of us "empty nesters" and just not added the egg yolk. The sauce is not quite as rich, but still yummy, although I guess it's not truly a Mornay Sauce then. However we have also found that leftovers reheat well in the microwave as long as you don't overdue it. I use 80% power for 1 minute in my 1350 watt microwave.
Hope this becomes one of your favorites, too. Enjoy!
Tuesday, June 29, 2010
Cucumber Salad
2 large cucumbers, peeled, halved lengthwise, seeds scraped out, thinly sliced
1 tsp. salt
¼ medium red onion, thinly sliced
6 T. sour cream (I’ve used fat free-works fine)
1 T. red wine vinegar
½ tsp. dried dill (if you use fresh you’ll probably want 1 – 2 tsp.)
Ground black pepper, to taste
In a colander, toss cucumber slices and salt; let stand until juice has drained, 30 – 45 minutes. Pat dry and transfer to a bowl and toss with red onion slices. Mix together sour cream, vinegar, dill and pepper and toss with vegetables. Can be served right away or refrigerated for several hours. Serves 4. (Although at our house it has been known to only serve 2!)
Not a new recipe today, but it has been too long since I posted one. (I do have one I'll post when I have more time.) The above is, again, a quick salad type recipe that fits the weather we're having - HOT! Although the high today has only reached 84 and the humidity is much, much lower. I also have to get my entry form in for the Kentucky State Fair by July 1st. For the general culinary entries, recipes do not have to be original. For the Specialty/Sponsored contests, they do. So after I get the entry in, I'll be back! Enjoy!
1 tsp. salt
¼ medium red onion, thinly sliced
6 T. sour cream (I’ve used fat free-works fine)
1 T. red wine vinegar
½ tsp. dried dill (if you use fresh you’ll probably want 1 – 2 tsp.)
Ground black pepper, to taste
In a colander, toss cucumber slices and salt; let stand until juice has drained, 30 – 45 minutes. Pat dry and transfer to a bowl and toss with red onion slices. Mix together sour cream, vinegar, dill and pepper and toss with vegetables. Can be served right away or refrigerated for several hours. Serves 4. (Although at our house it has been known to only serve 2!)
Not a new recipe today, but it has been too long since I posted one. (I do have one I'll post when I have more time.) The above is, again, a quick salad type recipe that fits the weather we're having - HOT! Although the high today has only reached 84 and the humidity is much, much lower. I also have to get my entry form in for the Kentucky State Fair by July 1st. For the general culinary entries, recipes do not have to be original. For the Specialty/Sponsored contests, they do. So after I get the entry in, I'll be back! Enjoy!
Thursday, June 3, 2010
Cinnamon Apple Salad
1 4-serving package sugar free red raspberry gelatin
1 tsp. cinnamon
¼ c. cold water
½ c. boiling water
2 c. unsweetened applesauce
Stir together gelatin and cinnamon. Pour cold water and stir to soften gelatin. Pour boiling water over this mixture and stir until gelatin is dissolved. Stir in applesauce and mix well. Chill several hours until set.
Here's another simple, yet satisfying recipe for the hot summer months. Like the Green Bean Salad also posted today, you do have to think ahead to make this in order to have it ready. This is a take on the recipe where you melt Cinnamon Red Hot candies in the gelatin, but this one is calorie and diabetic friendly! We especially like this with pork, probably because whenever Mom made pork chops or a pork roast when I was a kid, we always had applesauce with cinnamon sprinkled on top as an accompaniment. Now, please don't think both the Green Bean Salad and Cinnamon Apple Salad are only for the summer; they taste great all seasons. These are just two recipes that came to mind this week when it got so hot. Also, you can use any flavor gelatin you want, I just think the red ones make it pretty and red raspberry is my favorite. Enjoy!
1 tsp. cinnamon
¼ c. cold water
½ c. boiling water
2 c. unsweetened applesauce
Stir together gelatin and cinnamon. Pour cold water and stir to soften gelatin. Pour boiling water over this mixture and stir until gelatin is dissolved. Stir in applesauce and mix well. Chill several hours until set.
Here's another simple, yet satisfying recipe for the hot summer months. Like the Green Bean Salad also posted today, you do have to think ahead to make this in order to have it ready. This is a take on the recipe where you melt Cinnamon Red Hot candies in the gelatin, but this one is calorie and diabetic friendly! We especially like this with pork, probably because whenever Mom made pork chops or a pork roast when I was a kid, we always had applesauce with cinnamon sprinkled on top as an accompaniment. Now, please don't think both the Green Bean Salad and Cinnamon Apple Salad are only for the summer; they taste great all seasons. These are just two recipes that came to mind this week when it got so hot. Also, you can use any flavor gelatin you want, I just think the red ones make it pretty and red raspberry is my favorite. Enjoy!
Green Bean Salad
1 16 oz. can French style green beans, drained
1 c. celery, diced
½ c. diced cucumber ( I remove seeds before chopping)
¼ c. diced green pepper
2 oz. jar diced pimentos
½ tsp. instant minced onion
¼ c. red wine vinegar
¼ c. white vinegar
Artificial sweetner to equal 2 tsp.
½ - 1 tsp. salt
Place first 5 ingredients (beans through pimentos) in a medium bowl that has a tight fitting lid. Mix together remaining ingredients, pour over vegetables and mix well. Cover and chill overnight. (If you think of it, shake the bowl a few times while chilling to make sure vegetables stay marinated.) Makes 5 cups.
Hey! It is definitely feeling like summer around here in Southern Indiana! So I started thinking about some easy, refreshing recipes to make up. This is one that my husband, Gary, and I really like, but the kids think it is too vinegary. Very low calorie and a good salad to take on a picnic, since it holds up well in the heat. I think this is a good alternative to coleslaw - great with hot dogs, brats, burgers and such. (Great with a bologna sandwich for the matter.) Another great thing about making this recipe, is I usually have lots of celery, green pepper and cucumber to munch on while making it, so again, nibbling with few calories! Always a plus! You definitely want this to chill several hours and preferably overnight. Very easy to double and leftovers will last quite awhile in the refrigerator, which means you can have some veggies with that quick sandwich you may make for lunch. Enjoy!
1 c. celery, diced
½ c. diced cucumber ( I remove seeds before chopping)
¼ c. diced green pepper
2 oz. jar diced pimentos
½ tsp. instant minced onion
¼ c. red wine vinegar
¼ c. white vinegar
Artificial sweetner to equal 2 tsp.
½ - 1 tsp. salt
Place first 5 ingredients (beans through pimentos) in a medium bowl that has a tight fitting lid. Mix together remaining ingredients, pour over vegetables and mix well. Cover and chill overnight. (If you think of it, shake the bowl a few times while chilling to make sure vegetables stay marinated.) Makes 5 cups.
Hey! It is definitely feeling like summer around here in Southern Indiana! So I started thinking about some easy, refreshing recipes to make up. This is one that my husband, Gary, and I really like, but the kids think it is too vinegary. Very low calorie and a good salad to take on a picnic, since it holds up well in the heat. I think this is a good alternative to coleslaw - great with hot dogs, brats, burgers and such. (Great with a bologna sandwich for the matter.) Another great thing about making this recipe, is I usually have lots of celery, green pepper and cucumber to munch on while making it, so again, nibbling with few calories! Always a plus! You definitely want this to chill several hours and preferably overnight. Very easy to double and leftovers will last quite awhile in the refrigerator, which means you can have some veggies with that quick sandwich you may make for lunch. Enjoy!
Friday, May 28, 2010
Pineapple Pistachio Salad (better known at our house as Pistachio Glop!)
1 20 oz. can crushed pineapple in juice (undrained)
1 (4 serving size) pkg. instant pistachio pudding mix (I use sugar free)
1 small carton plain yogurt (6 - 8 oz.)
Mix all together. Chill a couple hours. Great as a side dish, or dessert. Can be put into a graham cracker crust and voila! a Pineapple Pistachio Pie!
Sorry Friends, that it has been so long since I entered a recipe! Part of the time was spent in Florida with Gary's mom. We had great weather and walked to the pool almost every morning. She mentioned she had looked at this blog and found the recipes too complicated. Hence, I made her this while there, and I don't think you can get much simpler!
This is a recipe I was given by Laura Kelly Gibbs, a close friend and co-worker at the Peach County Dept. of Family and Children Services located in Fort Vally, Georgia. We worked there in the late 70's. Fort Valley was quite a culture shock for a girl raised right outside of Washington DC in College Park, Maryland in Prince George County. However, discovering good friends like Laura helped immensely in the adjustment. I really don't remember if this recipe had another name besides "Pistachio Glop." I just made up the Pineapple Pistachio Salad as it sounds a little more mature! Enjoy!
1 (4 serving size) pkg. instant pistachio pudding mix (I use sugar free)
1 small carton plain yogurt (6 - 8 oz.)
Mix all together. Chill a couple hours. Great as a side dish, or dessert. Can be put into a graham cracker crust and voila! a Pineapple Pistachio Pie!
Sorry Friends, that it has been so long since I entered a recipe! Part of the time was spent in Florida with Gary's mom. We had great weather and walked to the pool almost every morning. She mentioned she had looked at this blog and found the recipes too complicated. Hence, I made her this while there, and I don't think you can get much simpler!
This is a recipe I was given by Laura Kelly Gibbs, a close friend and co-worker at the Peach County Dept. of Family and Children Services located in Fort Vally, Georgia. We worked there in the late 70's. Fort Valley was quite a culture shock for a girl raised right outside of Washington DC in College Park, Maryland in Prince George County. However, discovering good friends like Laura helped immensely in the adjustment. I really don't remember if this recipe had another name besides "Pistachio Glop." I just made up the Pineapple Pistachio Salad as it sounds a little more mature! Enjoy!
Thursday, April 15, 2010
Rosemary Roasted Potatoes - NYR - YYYYY
This recipe is from Taste of Home® Simple & Delicious, April 2010
1½ pounds potatoes, peeled and cut into 1 inch cubes
1½ pounds sweet potatoes, peeled and cut into 1 inch cubes
(OR 3 pounds sweet potatoes, peeled and cut into 1 inch cubes)
1 large onion, cut into wedges
2 garlic cloves, minced (or pressed)
3 T. olive oil
4½ tsp. minced fresh rosemary or 1½ tsp. dried rosemary, crushed
1 ½ tsp. Creole seasoning *
¼ tsp. salt
¼ tsp. pepper
In a large bowl, combine potatoes, and onion. Mix together oil, garlic cloves, rosemary, Creole seasoning, salt and pepper. Drizzle on vegetables; toss to coat. Transfer to a greased 10 x 15 x 1 inch baking pan. Bake at 425º for 40 minutes or until tender, stirring occasionally. 8 servings
* The following spices may be substituted for 1 tsp. Creole seasoning: ¼ tsp. each salt, garlic powder and paprika, and a pinch each of dried thyme, ground cumin and cayenne pepper.
Because I only used sweet potatoes (3 pounds), I mistakenly doubled the Creole seasoning substitute, thinking I was doubling the recipe. This actually only added about 1/3 too much, since the recipe called for 1½ tsp. and this made about 2 tsp.. They tasted fine.
This recipe is from one of the magazines we received in our "Goody Bag" from the 2010 Taste of Home Cooking School." (See Asparagus Tomato Salad blog - April 4, 2010.) It also became part of the Law Family 2010 Easter Dinner. This year we even had ham, although I had been roasting a leg of lamb for the last few years. The entire menu was Spiral Sliced Ham, Rosemary Roasted Potatoes, Harvard Beets, Asparagus and Tomato Salad, Broccoli Salad, Fresh Pineapple Chunks, and Rolls. This did make for an absolutely colorful plate. For dessert each of us had a Chocolate Covered Oreo from Schimpff's Confectionery here in Jeffersonville (www.schimpffs.com).
For several years we would go out for Easter Dinner - would you believe to Chi Chi's Mexican Restaurant? This tradition began when we asked our friends, the Skogmans, whose extended family, like ours, was all several states away, if they wanted to go out for Easter. Chi Chi's was one of both families' favorites, so the 4 of us (Gary, Shell, Elizabeth & Richard), the 4 of them (Mark, Linda, Josh & Mary Beth, and a single friend (Wes) all had a fun time that day (and quick service for not many people were there for some odd reason). The next year we decided to do it again, and this time we had a group of 18! The next year, we made an announcement from the pulpit about our Easter Dinner plans and we got a room to ourselves as we had 32 people in attendance at Chi-Chi's. We continued for several years, but in smaller numbers until, unfortunately, the food and service at Chi-Chi's deteriorated so this tradition stopped and Chi-Chi's eventually went out of business. However we treasure the memories of our unusual Easter dinner tradition and the friends that shared in it with us.
I pray all of you have had a blessed Easter. He is Risen! He is Risen, indeed!
1½ pounds potatoes, peeled and cut into 1 inch cubes
1½ pounds sweet potatoes, peeled and cut into 1 inch cubes
(OR 3 pounds sweet potatoes, peeled and cut into 1 inch cubes)
1 large onion, cut into wedges
2 garlic cloves, minced (or pressed)
3 T. olive oil
4½ tsp. minced fresh rosemary or 1½ tsp. dried rosemary, crushed
1 ½ tsp. Creole seasoning *
¼ tsp. salt
¼ tsp. pepper
In a large bowl, combine potatoes, and onion. Mix together oil, garlic cloves, rosemary, Creole seasoning, salt and pepper. Drizzle on vegetables; toss to coat. Transfer to a greased 10 x 15 x 1 inch baking pan. Bake at 425º for 40 minutes or until tender, stirring occasionally. 8 servings
* The following spices may be substituted for 1 tsp. Creole seasoning: ¼ tsp. each salt, garlic powder and paprika, and a pinch each of dried thyme, ground cumin and cayenne pepper.
Because I only used sweet potatoes (3 pounds), I mistakenly doubled the Creole seasoning substitute, thinking I was doubling the recipe. This actually only added about 1/3 too much, since the recipe called for 1½ tsp. and this made about 2 tsp.. They tasted fine.
This recipe is from one of the magazines we received in our "Goody Bag" from the 2010 Taste of Home Cooking School." (See Asparagus Tomato Salad blog - April 4, 2010.) It also became part of the Law Family 2010 Easter Dinner. This year we even had ham, although I had been roasting a leg of lamb for the last few years. The entire menu was Spiral Sliced Ham, Rosemary Roasted Potatoes, Harvard Beets, Asparagus and Tomato Salad, Broccoli Salad, Fresh Pineapple Chunks, and Rolls. This did make for an absolutely colorful plate. For dessert each of us had a Chocolate Covered Oreo from Schimpff's Confectionery here in Jeffersonville (www.schimpffs.com).
For several years we would go out for Easter Dinner - would you believe to Chi Chi's Mexican Restaurant? This tradition began when we asked our friends, the Skogmans, whose extended family, like ours, was all several states away, if they wanted to go out for Easter. Chi Chi's was one of both families' favorites, so the 4 of us (Gary, Shell, Elizabeth & Richard), the 4 of them (Mark, Linda, Josh & Mary Beth, and a single friend (Wes) all had a fun time that day (and quick service for not many people were there for some odd reason). The next year we decided to do it again, and this time we had a group of 18! The next year, we made an announcement from the pulpit about our Easter Dinner plans and we got a room to ourselves as we had 32 people in attendance at Chi-Chi's. We continued for several years, but in smaller numbers until, unfortunately, the food and service at Chi-Chi's deteriorated so this tradition stopped and Chi-Chi's eventually went out of business. However we treasure the memories of our unusual Easter dinner tradition and the friends that shared in it with us.
I pray all of you have had a blessed Easter. He is Risen! He is Risen, indeed!
Sunday, April 4, 2010
Asparagus Tomato Salad - NYR - YYYYY
(This is from the Spring 2010 Taste of Home® Cooking School Spotlight magazine)
1 pound fresh asparagus, trimmed and cut into 1-inch pieces *
1 small zucchini, halved and cut into ¼ inch slices *
1 c. grape or cherry tomatoes
¼ c. sliced green onions
¼ c. minced fresh parsley
3 T. olive oil
2 T. red wine vinegar
1 garlic clove, minced (or pressed)
¼ tsp. seasoned salt
¼ tsp. Dijon mustard
¼ c. shredded Parmesan cheese, optional
2 T. sunflower kernels, toasted, optional
Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water.
In a large bowl, combine the asparagus, zucchini, tomatoes, onions, and parsley.
In a small bowl, whisk the oil, vinegar, garlic, seasoned salt and mustard. Pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels, if desired. 6 servings
* I kept the asparagus tips and stalks separated. I have a microwave steamer, so steamed the stalks for 2 minutes, the tips for 1 minute, and the zucchini slices for one minute. I did rinse all in cold water to stop further cooking.
I also forgot to add the cheese and sunflower kernels and it was still excellent!
If you have leftovers, which I would suggest you refrigerate, remove from refrigerator about 20 minutes before serving since olive oil tends to solidify somewhat when refrigerated.
My girlfriends Lori, Nancy, and Betty all went to the "2010 Taste of Home Cooking School" at the Horseshoe Casino near us in Southern Indiana. (Interesting - this was our first trip to "the Boat" and forget gambling, food was the only draw for us!) It was a fine evening! We got there early enough to get front row seats and even interacted with the Cooking School "teacher." (O.K. so I was the only one with the big enough mouth to do that, but I think she enjoyed it as much as I did!) If you love to cook and if you are familiar with the Taste of Home Magazines and Cookbooks, I would recommend you go to a Cooking School if one comes near you. The demonstrator puts on quite a show as she actually prepares several dishes (our show featured 10, of which this was one). Many local vendors come and participate and have samples (yum) and door prizes to sign up for. They even give out the finished recipes as door prizes. Betty won a beautiful scarf from one of the vendors that were present at the show; I won a ham, no comments please. This was pretty cool, as I had seen a neighbor of mine during the break time and she expressed how much she wanted to win one of the hams. I said, "Eva, if I win one, it's yours!" So I was tickled when they called my name! This recipe was part of our Easter dinner menu. Colorful and delicious!!
1 pound fresh asparagus, trimmed and cut into 1-inch pieces *
1 small zucchini, halved and cut into ¼ inch slices *
1 c. grape or cherry tomatoes
¼ c. sliced green onions
¼ c. minced fresh parsley
3 T. olive oil
2 T. red wine vinegar
1 garlic clove, minced (or pressed)
¼ tsp. seasoned salt
¼ tsp. Dijon mustard
¼ c. shredded Parmesan cheese, optional
2 T. sunflower kernels, toasted, optional
Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water.
In a large bowl, combine the asparagus, zucchini, tomatoes, onions, and parsley.
In a small bowl, whisk the oil, vinegar, garlic, seasoned salt and mustard. Pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels, if desired. 6 servings
* I kept the asparagus tips and stalks separated. I have a microwave steamer, so steamed the stalks for 2 minutes, the tips for 1 minute, and the zucchini slices for one minute. I did rinse all in cold water to stop further cooking.
I also forgot to add the cheese and sunflower kernels and it was still excellent!
If you have leftovers, which I would suggest you refrigerate, remove from refrigerator about 20 minutes before serving since olive oil tends to solidify somewhat when refrigerated.
My girlfriends Lori, Nancy, and Betty all went to the "2010 Taste of Home Cooking School" at the Horseshoe Casino near us in Southern Indiana. (Interesting - this was our first trip to "the Boat" and forget gambling, food was the only draw for us!) It was a fine evening! We got there early enough to get front row seats and even interacted with the Cooking School "teacher." (O.K. so I was the only one with the big enough mouth to do that, but I think she enjoyed it as much as I did!) If you love to cook and if you are familiar with the Taste of Home Magazines and Cookbooks, I would recommend you go to a Cooking School if one comes near you. The demonstrator puts on quite a show as she actually prepares several dishes (our show featured 10, of which this was one). Many local vendors come and participate and have samples (yum) and door prizes to sign up for. They even give out the finished recipes as door prizes. Betty won a beautiful scarf from one of the vendors that were present at the show; I won a ham, no comments please. This was pretty cool, as I had seen a neighbor of mine during the break time and she expressed how much she wanted to win one of the hams. I said, "Eva, if I win one, it's yours!" So I was tickled when they called my name! This recipe was part of our Easter dinner menu. Colorful and delicious!!
Saturday, April 3, 2010
Blueberry-Orange Whole Wheat Muffins - NYR - YYYYY
¾ c. all-purpose flour
¾ c. whole wheat flour
¾ c. rolled oats
½ c. packed brown sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon or ground cardamom
1 egg, lightly beaten
½ c. buttermilk or sour milk*
2 tsp. finely shredded orange or tangerine peel
¼ c. orange or tangerine juice
¼ c. vegetable oil
¾ c. fresh or frozen blueberries
½ c. chopped almonds, pecans or walnuts
Coarse sugar or cinnamon/sugar mix (optional)
1. Lightly coat twelve 2½-inch muffin cups with cooking spray of line the muffin cups with paper bake cups; set aside. In a medium bowl, stir together all-purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt and cinnamon or cardamom. Make a well in the center of the flour mixture, set aside.
2. In a small bowl, mix egg, buttermilk, fruit peel, juice, and oil. (I used orange peel and juice.) Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Gently stir in berries and nuts. (I used walnuts and toasted them for 5 minutes @ 400º, then chopped them.)
3. Spoon batter into prepared muffing cups, filling each almost full. Sprinkle tops with coarse sugar or cinnamon/sugar mix, if you like.
4. Bake muffins in a 400º oven for 15 to 18 minutes or until they are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin pans on a wire rack for 5 minutes. Remove from muffin cups. Serve the muffins warm or at room temperature. Make 12 muffins.
* To make ½ cup sour milk, place 1 ½ teaspoons vinegar or lemon juice in ½ cup milk. Stir to combine.
We helped a friend pack up her apartment of 17 years last weekend and I decided I had to start clearing out some of the "stuff" I have been saving for way too long! First on my list was a stack of magazines I had in the back bedroom that had recipes marked to try. I really meant to not even look at those marked (I have way too many recipe clippings waiting for me to get to them!), but for some reason I had to peek. Several I had marked, in looking at them again, I had to admit I would never try. However, this recipe from Midwest Living, June 2009, still called my name. So I cut it out and this morning I mixed them up and was so glad I did. They are absolutely fabulous! That's why they get a 5 Y "Yummy Rating" of my New Year's Resolution's (NYR)recipes. Enjoy!
¾ c. whole wheat flour
¾ c. rolled oats
½ c. packed brown sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon or ground cardamom
1 egg, lightly beaten
½ c. buttermilk or sour milk*
2 tsp. finely shredded orange or tangerine peel
¼ c. orange or tangerine juice
¼ c. vegetable oil
¾ c. fresh or frozen blueberries
½ c. chopped almonds, pecans or walnuts
Coarse sugar or cinnamon/sugar mix (optional)
1. Lightly coat twelve 2½-inch muffin cups with cooking spray of line the muffin cups with paper bake cups; set aside. In a medium bowl, stir together all-purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt and cinnamon or cardamom. Make a well in the center of the flour mixture, set aside.
2. In a small bowl, mix egg, buttermilk, fruit peel, juice, and oil. (I used orange peel and juice.) Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Gently stir in berries and nuts. (I used walnuts and toasted them for 5 minutes @ 400º, then chopped them.)
3. Spoon batter into prepared muffing cups, filling each almost full. Sprinkle tops with coarse sugar or cinnamon/sugar mix, if you like.
4. Bake muffins in a 400º oven for 15 to 18 minutes or until they are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin pans on a wire rack for 5 minutes. Remove from muffin cups. Serve the muffins warm or at room temperature. Make 12 muffins.
* To make ½ cup sour milk, place 1 ½ teaspoons vinegar or lemon juice in ½ cup milk. Stir to combine.
We helped a friend pack up her apartment of 17 years last weekend and I decided I had to start clearing out some of the "stuff" I have been saving for way too long! First on my list was a stack of magazines I had in the back bedroom that had recipes marked to try. I really meant to not even look at those marked (I have way too many recipe clippings waiting for me to get to them!), but for some reason I had to peek. Several I had marked, in looking at them again, I had to admit I would never try. However, this recipe from Midwest Living, June 2009, still called my name. So I cut it out and this morning I mixed them up and was so glad I did. They are absolutely fabulous! That's why they get a 5 Y "Yummy Rating" of my New Year's Resolution's (NYR)recipes. Enjoy!
Tuesday, March 30, 2010
Black Forest Pie
1½ c. water
1 (4 serving) pkg. sugar-free cherry gelatin
1 (4 serving) pkg. sugar-free vanilla cook-and-serve pudding mix
2 c. pitted red cherries (fresh, frozen, or canned, packed in water, drained)
½ tsp. almond extract
1 (6-oz.) Keebler chocolate-flavored piecrust
1 (8-oz.) pkg. Philadelphia fat-free cream cheese
¼ c. Cool Whip Lite
1 tsp. vanilla extract
Sugar substitute to equal 2 tsp. sugar
¼ c. (1 oz) chopped walnuts
In medium saucepan, combine water, dry gelatin, and dry pudding mix. Mix well to combine. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil. Remove from heat. Stir in almond extract. Cool for 5 minutes. Pour mixture into piecrust. Refrigerate for about 2 hours. In a medium bowl, stir cream cheese with a spoon until soft. Add Cool Whip Lite, vanilla extract, and sugar substitute. Spread mixture evenly over set pie filling. Sprinkle walnuts evenly over top. Refrigerate until ready to serve. Serves 8.
Each serving equals:
201 calories, 7 gm Fat, 7 gr Protein, 27 gr Carbs, 372 mg Sodium, 1 gr Fiber
Diabetic exchanges: 1 Fruit, 1 Starch, 1 Fat
This recipe was one of the first "diabetic" recipes I tried when I was diagnosed with diabetes. I went to the library and checked out several cookbooks, rather than buy cookbooks without having tried any of the recipes. This one comes from the Healthy Exchanges Cookbook by JoAnna Lund. It has become a favorite of many people with whom I have shared the pie. If you don't particularly care for cherries, try using raspberry flavored gelatin and frozen (without sugar) raspberries. These both go great with the chocolate crust. I imagine other flavor fruits and gelatin would work, as would varying the crust.
For those of you who love to cook, as I do, checking cookbooks out of the library is an economical way to try new recipes. My daughter, Elizabeth, and I both like to do this. If you come across a cookbook that has many recipes you try and enjoy, then you can buy the book with confidence that it is a bargain!
1 (4 serving) pkg. sugar-free cherry gelatin
1 (4 serving) pkg. sugar-free vanilla cook-and-serve pudding mix
2 c. pitted red cherries (fresh, frozen, or canned, packed in water, drained)
½ tsp. almond extract
1 (6-oz.) Keebler chocolate-flavored piecrust
1 (8-oz.) pkg. Philadelphia fat-free cream cheese
¼ c. Cool Whip Lite
1 tsp. vanilla extract
Sugar substitute to equal 2 tsp. sugar
¼ c. (1 oz) chopped walnuts
In medium saucepan, combine water, dry gelatin, and dry pudding mix. Mix well to combine. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil. Remove from heat. Stir in almond extract. Cool for 5 minutes. Pour mixture into piecrust. Refrigerate for about 2 hours. In a medium bowl, stir cream cheese with a spoon until soft. Add Cool Whip Lite, vanilla extract, and sugar substitute. Spread mixture evenly over set pie filling. Sprinkle walnuts evenly over top. Refrigerate until ready to serve. Serves 8.
Each serving equals:
201 calories, 7 gm Fat, 7 gr Protein, 27 gr Carbs, 372 mg Sodium, 1 gr Fiber
Diabetic exchanges: 1 Fruit, 1 Starch, 1 Fat
This recipe was one of the first "diabetic" recipes I tried when I was diagnosed with diabetes. I went to the library and checked out several cookbooks, rather than buy cookbooks without having tried any of the recipes. This one comes from the Healthy Exchanges Cookbook by JoAnna Lund. It has become a favorite of many people with whom I have shared the pie. If you don't particularly care for cherries, try using raspberry flavored gelatin and frozen (without sugar) raspberries. These both go great with the chocolate crust. I imagine other flavor fruits and gelatin would work, as would varying the crust.
For those of you who love to cook, as I do, checking cookbooks out of the library is an economical way to try new recipes. My daughter, Elizabeth, and I both like to do this. If you come across a cookbook that has many recipes you try and enjoy, then you can buy the book with confidence that it is a bargain!
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