Below is Mary Jo Stephen's recipe for Rugelach. You can sample her delicious bakegoods with an overnight stay at www.colonelspencerbb.com
3 Tabl. sugar
1 15-ounce Pkg. Refigerated piecrusts
1. Heat oven to 400 degrees
2. Sprinkle the work surface with 1 tabl. of the sugar. Unfold 1 of the crusts and place it on the sugar. Roll it to an even thickness. Spread 1/2 the filling evenly and thinly over the crust. Roll the dough tightly and sprinkle with about 1/2 tabl. of the sugar. Using a knife, trim the uneven ends (about 1 inch on each side).
3. Cut the roll into 3/4 inch thick slices. Place them, sugared-side up, on a baking sheet lined with parchment paper, spacing them 2 inches apart. Repeat with the remaining ingredients.
4. Bake until golden, 22-25 minutes. Let cool for 5 minutes. Transfer to a wire rack.
Cocoa Nut Filling:
1 - 1/2 cups ground walnuts
6 Tabl. sugar
3 Tabl. Hershey's cocoa
Mix in small bowl and then stir in 3 Tabl. milk. Makes about 1 cup filling.
Variation: You can also use 1/3 cup apricot jam (or your favorite)
Monday, December 7, 2009
Turkey and Spinach Curry
This recipe was recommended by Claire Chisholm
2 tablespoons peanut oil (other oils can be substituded)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine, include their juice)
1 cup coconut milk
salt and freshly ground pepper
1/2 lb. fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination (can substitude chicken or non meat items)
Freshly chopped cilantro for garnish.
1. Heat oil in meadium saucepan over medium-high heat, add onion, garlic and ginger and cook until they begin in soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper, bring mixture to a boil and reduce heart to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes, Adjust seasoning, garnish with cilantro and serve.
Yield: 4 servings.
2 tablespoons peanut oil (other oils can be substituded)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 cup tomatoes, chopped (canned are fine, include their juice)
1 cup coconut milk
salt and freshly ground pepper
1/2 lb. fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, white or dark meat or a combination (can substitude chicken or non meat items)
Freshly chopped cilantro for garnish.
1. Heat oil in meadium saucepan over medium-high heat, add onion, garlic and ginger and cook until they begin in soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper, bring mixture to a boil and reduce heart to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes, Adjust seasoning, garnish with cilantro and serve.
Yield: 4 servings.
Sunday, December 6, 2009
Bavarian Apple Torte
This recipe was contributed by Barbara Melnich. We enjoyed it at our Polar Express Pot Luck Dinner. It was an exceptional dessert....one to be shared.
Crust:
Cream 1 Stick Butter (or margarine) at room temperature with 1/3 cup sugar, ½ tsp vanilla. Blend in 1 cup flour. Work the mixture at little as possible.
Spread in the bottom and 1 ½ inches up side of a 9” springform pan.
Filling:
Mix ¼ cup sugar, into 8 oz cream cheese at room temperature in a CuisineArt (or cut together in a bowl). Add 1 tsp vanilla and then 1 egg. Pour into shell.
Topping:
Mix 4 cups sliced, peeled apples with 1/3 cup sugar and ½ tsp cinnamon. Spoon over the cheese. Sprinkle with ¼ cup sliced almonds.
Baking:Bake 10 minutes at 450; lower to 400 and bake for 25 minutes.
Crust:
Cream 1 Stick Butter (or margarine) at room temperature with 1/3 cup sugar, ½ tsp vanilla. Blend in 1 cup flour. Work the mixture at little as possible.
Spread in the bottom and 1 ½ inches up side of a 9” springform pan.
Filling:
Mix ¼ cup sugar, into 8 oz cream cheese at room temperature in a CuisineArt (or cut together in a bowl). Add 1 tsp vanilla and then 1 egg. Pour into shell.
Topping:
Mix 4 cups sliced, peeled apples with 1/3 cup sugar and ½ tsp cinnamon. Spoon over the cheese. Sprinkle with ¼ cup sliced almonds.
Baking:Bake 10 minutes at 450; lower to 400 and bake for 25 minutes.
Sunday, October 25, 2009
Lasagna Ole
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 (14 1/2 oz.) can Del Monte Mexican Style Stewed Tomatoes1
(10 3/4 oz.) can Campbell's condensed cream of chicken soup
1 (4 oz.) can chopped green chili
1/2 tsp. chili powder
1 (10-count) pkg. flour tortillas1
(8 oz.) container sour cream
2 c. (8 oz.) shredded Monterey Jack cheese
1 cup frozen corn defrosted
Coat a large skillet with cooking spray. Place over medium-high heat until hot. Brown meat with onion and garlic, stirring occasionally. Drain off pan drippings. Add tomatoes, soup, chili and chili powder; mix well. Set aside.
Coat a 13x9x2-inch casserole with cooking spray. Layer 5 tortillas in bottom of dish so sides are covered. Layer with half meat, sour cream, and cheese. Top with remaining tortillas, meat, sour cream, and cheese. Bake at 325 degrees for 35 minutes or until hot and bubbly. Yield: 8-10 servings.
1/2 c. chopped onion
1 clove garlic, minced
1 (14 1/2 oz.) can Del Monte Mexican Style Stewed Tomatoes1
(10 3/4 oz.) can Campbell's condensed cream of chicken soup
1 (4 oz.) can chopped green chili
1/2 tsp. chili powder
1 (10-count) pkg. flour tortillas1
(8 oz.) container sour cream
2 c. (8 oz.) shredded Monterey Jack cheese
1 cup frozen corn defrosted
Coat a large skillet with cooking spray. Place over medium-high heat until hot. Brown meat with onion and garlic, stirring occasionally. Drain off pan drippings. Add tomatoes, soup, chili and chili powder; mix well. Set aside.
Coat a 13x9x2-inch casserole with cooking spray. Layer 5 tortillas in bottom of dish so sides are covered. Layer with half meat, sour cream, and cheese. Top with remaining tortillas, meat, sour cream, and cheese. Bake at 325 degrees for 35 minutes or until hot and bubbly. Yield: 8-10 servings.
Friday, September 25, 2009
Cannellini Bean and Sausage Gratin
Carol Lowden and Judy Hart prepared this wonderful dish for a Umbria Trip Reunion Pot Luck Dinner. It was a hit and they are sharing the recipe.
Serves 4-6 Hands-On Time: 30m Total Time: 1hr 00m
INGREDIENTS
3 tablespoons olive oil
4 sweet Italian sausages (about 1 pound), casings removed
1 small bulb fennel, chopped
1 small onion, chopped (1/2 cup)
5 cloves garlic, minced
2 tablespoons chopped sage
1/2 cup chicken broth
2 15-ounce cans cannellini beans, drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan
Directions
Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside. Add the fennel and onion to skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook 1 minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.
In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.
Serves 4-6 Hands-On Time: 30m Total Time: 1hr 00m
INGREDIENTS
3 tablespoons olive oil
4 sweet Italian sausages (about 1 pound), casings removed
1 small bulb fennel, chopped
1 small onion, chopped (1/2 cup)
5 cloves garlic, minced
2 tablespoons chopped sage
1/2 cup chicken broth
2 15-ounce cans cannellini beans, drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan
Directions
Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside. Add the fennel and onion to skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook 1 minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.
In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.
Sunday, July 26, 2009
Orzo Salad
I have adapted a recipe given to me many years ago by Linda Vernon.
3/4 pound orzo (cooked al dente)
3 tbls olive oil (to be blended with orzo when cooked)
1/2 cup olive oil
1 tbls. wine vinegar (I used rice vinegar....all that I had)
1 tbls. balsamic vinegar (I used rice vinegar...all that I had)
3 tbls. lemon juice
1 tsp salt
1/2 tsp black pepper
1 tsp dijon mustard
2 small cloves garlic
1/4 tsp. thyme
1/2 tsp. dried oregano (I used small sprigs of fresh oregano)
1/2 tsp. cumin powder
1 whole bag baby spinach (I used snow peas)
3 tbls. pine nuts (toasted in Olive Oil) (I used sunflower seeds)
1 small can chopped black olives
1/2 red bell pepper (chopped)
1/4 cup minced scallions
3 tsp capers (rinsed & drained)
4 oz feta cheese (I used gorgonzola)
While orzo is cooking, in blender combine 1/2 cup olive oil, vinegar, lemon juice, salt, black pepper, dijon mustard, garlic, thyme, oregano, and cumin.
When orzo is cooked, drain and run cold water through it. Toss it with 3 tbls. of olive oil.
Pour in blinded ingredients and toss. Refrigerate overnight.
Kathy Didier
3/4 pound orzo (cooked al dente)
3 tbls olive oil (to be blended with orzo when cooked)
1/2 cup olive oil
1 tbls. wine vinegar (I used rice vinegar....all that I had)
1 tbls. balsamic vinegar (I used rice vinegar...all that I had)
3 tbls. lemon juice
1 tsp salt
1/2 tsp black pepper
1 tsp dijon mustard
2 small cloves garlic
1/4 tsp. thyme
1/2 tsp. dried oregano (I used small sprigs of fresh oregano)
1/2 tsp. cumin powder
1 whole bag baby spinach (I used snow peas)
3 tbls. pine nuts (toasted in Olive Oil) (I used sunflower seeds)
1 small can chopped black olives
1/2 red bell pepper (chopped)
1/4 cup minced scallions
3 tsp capers (rinsed & drained)
4 oz feta cheese (I used gorgonzola)
While orzo is cooking, in blender combine 1/2 cup olive oil, vinegar, lemon juice, salt, black pepper, dijon mustard, garlic, thyme, oregano, and cumin.
When orzo is cooked, drain and run cold water through it. Toss it with 3 tbls. of olive oil.
Pour in blinded ingredients and toss. Refrigerate overnight.
Kathy Didier
Monday, April 20, 2009
Cabbage Crunch Salad from Cooks.com
CABBAGE CRUNCH SALAD
1/2 c. olive oil
1 1/2 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. pepper
1 pkg. Top Ramen Oriental chicken soup
1/2 c. slivered almonds
2 tbsp. sesame seeds
1 pkg. pre-shredded cabbage
4 chopped green onions
Remove flavor packet from soup package. Mix together olive oil, vinegar, sugar, pepper, and flavor packet. Chill. Toast almonds and sesame seeds. Break up Ramen noodles into small pieces. Toss all ingredients with the cabbage just before serving. Serves 6-8.
I also added a little sesame oil. Next day, I mixed in left over cubes of cooked chicken. Great salad.
1/2 c. olive oil
1 1/2 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. pepper
1 pkg. Top Ramen Oriental chicken soup
1/2 c. slivered almonds
2 tbsp. sesame seeds
1 pkg. pre-shredded cabbage
4 chopped green onions
Remove flavor packet from soup package. Mix together olive oil, vinegar, sugar, pepper, and flavor packet. Chill. Toast almonds and sesame seeds. Break up Ramen noodles into small pieces. Toss all ingredients with the cabbage just before serving. Serves 6-8.
I also added a little sesame oil. Next day, I mixed in left over cubes of cooked chicken. Great salad.
Sunday, April 5, 2009
April 5, 2009 - Book Club Meeting Recipes
We had wonderful appetizers and desserts at our meeting. Please add your recipe and read others by clicking on "comments" below.
Wednesday, March 18, 2009
Mexican Vegetarian Recipes
Hi, I have just copied several delicious looking recipes from a Mexican cookbook. None are picante....and do not seem to be typical Mexican meals. Never the less, I look forward to having a chance to try them. You can read these recipes at http://kathysmexicanrecipes.blogspot.com
Sunday, March 1, 2009
River Run Book Club Recipes
Appetizers, Desserts, and sometimes Soups are enjoyed at our monthly book club meetings. Many times the recipes are requested. Please submit your recipes as a blog to this site. You need to register, first. Thank you.
Subscribe to:
Posts (Atom)
