Beth and Sherry's TOH Oldies and Goodies Thread, Week 8

Oriental Pasta Salad (TOH June/July 99)

Salad:
2 c. uncooked elbow macaroni
2 large carrots, cut into 1 inch strips
1 c. snow peas, halved
2 green onions with tops, sliced
½ c. thinly sliced sweet red pepper

Dressing:
½ c. mayonnaise
½ c. sour cream
1 T. cider or red wine vinegar
1 T. soy sauce
½ t. ground ginger
¼ t. pepper

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl. Add carrots, peas, onions, and red pepper. In small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate 1-2 hours. Yield 7 servings.

Ozark Mountain Berry Pie (TOH June/July 99)
(from Elsah Landing Restaurant near Alton, IL)

1 ½ c. sugar
4 T. plus 1 ½ t. cornstarch
¾ c. cold water
3 T. lemon juice
3 c. fresh blueberries
1 c. fresh raspberries
1 c. fresh blackberries
pastry for double crust (9 inch) pie

In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. Line a 9 inch pie plate with bottom crust. Add filling. Roll out remaining pastry. Make a lattice crust. Seal
and flute edges. Cover edges loosely with foil. Bake at 400 for 10 minutes. Reduce heat to 350. Remove foil; back 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely. Yield: 6-8 servings. Note: I usually just use frozen pie crusts and don’t make a lattice top. (I am pie crust challenged).

Cappuccino Muffins with Espresso Spread
Espresso Spread:
4 oz. cream cheese, cubed
1 T. sugar
1/2 t. instant coffee granules
1/2 t. vanilla extract
1/4 c. miniature semisweet chocolate chips
Muffins:
2 c. all purpose flour
3/4 c. sugar
2 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1 c. milk
2 T. instant coffee granules
1/2 c. butter or margarine, melted
1 egg, beaten
1 t. vanilla extract
3/4 c. miniature semisweet chocolate chips
In a food processor or blender, combine the spread ingredients; cover and process until well combined (it doesn't say, but I assume they mean in a blender). Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon, and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, eggs, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375 for 17-20 minutes or until tests done. Does this sound good, or what? It was a blue ribbon prize winner

Cherry Almond Muffins (TOH Oct/Nov 99)
Batter:
1 ¾ c. all purpose flour
1/2 c. plus 1 T. sugar
½ t. baking powder
½ t. baking soda, ¼ t. salt
½ c. cold butter or margarine, 1 egg
¾ c. sour cream,1 t. almond extract
Topping:
1/3 c. all purpose flour, 2 T. sugar
2 T. cold butter or margarine, 1/3 c. chopped sliced almonds
Filling:
8 oz. pkg. cream cheese, softened
1 egg, ¼ c. sugar
½ t. vanilla extract, ¾ c. cherry preserves, warmed
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream, and almond extract until smooth; stir into dry ingredients just until moistened (batter will be thick). For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside. For filling, beat cream cheese, egg, sugar, and vanilla until smooth. Fill greased jumbo muffin cups or regular muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 for 20-25 minutes if using regular muffin cups or 30-35 minutes if using regular muffin cups or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 7 jumbo muffins or 14 regular muffins.

Dijon Ham Muffins
1 2/3 c. all purpose flour
1/3 c. cornmeal
1/4 c. sugar
2 t. baking powder
1-2 t. ground mustard
1/2 t. salt
1/2 t. baking soda
1/8 t. ground cloves (optional)
2 eggs
1 c. buttermilk
1/3 c. vegetable oil
3 T. Dijon mustard
1 c. finely chopped fully cooked ham

In a bowl, combine the first 8 ingredients. Combine the eggs, buttermilk, oil, and mustard; stir into dry ingredients just until moistened. Fold in the ham. Fill greased or paper lined muffin cups 3/4 full. Bake at 375 for 20-25 minutes or until tests done

Slow-Cooked Chicken and Stuffing (TOH Oct/Nov 99)

2 ½ c. chicken broth
1 c. butter or margarine
½ c. chopped onion
½ c. chopped celery
4 oz. can mushroom stems and pieces, drained
¼ t. dried parsley flakes
½ t. rubbed sage
1 t. poultry seasoning
1 t. salt
½ t. pepper
12 c. day old bread cubes
2 eggs
1 can cream of chicken soup
5-6 c. cooked cubed chicken

In saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from heat. Place bread cubes in large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread cubes and toss well. In a 5-qt slow cooker, layer half the stuffing and half the chicken; repeat layers. Cover and cook on low 4 ½ to 5 hours or until meat thermometer inserted into the stuffing reads 160. Yield: 14-16 servings.

Paul’s Pumpkin Patch Pudding (TOH Oct/Nov 99)
(from Bird-in-Hand Family Restaurant in Bird-in-Hand PA)

Crust:
2 ½ c. graham cracker crumbs (about 40 squares)
1/3 c. sugar
½ c. butter or margarine, melted

Cream Cheese Layer:
8 oz. pkg. cream cheese, softened
¾ c. sugar
2 eggs

Pumpkin Filling:
1 T. unflavored gelative
¼ c. cold water
6 egg yolks
3 c. cooked or canned pumpkin
1 ¼ c. sugar, divided
1 c. milk
1 T. ground cinnamon
1 t. salt
1 c. whipping cream
1 t. vanilla extract
Additional whipped topping, optional

Combine the crust ingredients. Press into 9 x 13 baking pan; set aside. In a mixing bowl, beat cream cheese, sugar, and eggs until blended; pour over crust. Bake at 350 for 15 minutes or until set. Cool on wire rack for 1 hour. Soften gelatin in cold water; set aside. In a small mixing bowl, beat egg yolks until thick and lemon-colored; set aside. In a saucepan, combine pumpkin, 1 c. sugar, milk, cinnamon, and salt; bring to a boil. Boil for 2 minutes. Stir 1 cup of hot pumpkin mixture into yolks; return all to pan. Bring to gentle boil. Cook and stir 2 minutes. Remove from heat; stir in softened gelatin. Set pan in ice water and stir till mixture reaches room temperature, about 5 minutes. In another mixing bowl, beat cream until soft peaks form; gradually add vanilla and remaining sugar. Beat until stiff peaks form. Fold into pumpkin mixture. Pour over the cream cheese layer. Refrigerate for 2 hours. Serve with whipped cream if desired. Yield: 12-16 servings.

Just so you know, the last 7 recipes were all from the OCt/Nov 99 issue of TOH.

CHICKEN CACCIATORE

1 broiler chicken cut up
1/4 c all purpose flour
2 T olive oil
2 T butter or margarine
Salt and pepper to taste
1 large onion, chopped
2 celery stalks, sliced diagonally
1 large green pepper, cut into stips
1/2 lb fresh mushrooms, sliced
1 28 ounce can tomatoes, cut up and juice reserved
1 8 ounce can tomato sauce
1 8 ounce can tomato paste
1 c dry red wine or water
1 t dried thyme
1 t dried rosemary
1 t dried oregano
1 t dried basil
3 garlic cloves, minced
1 T sugar
Cooked pasta
Grated Parmesan cheese

Dust chicken and flour. In a large skillet heat the oil and butter on medium high; brown chicken on all sides. Season with salt and pepper while cooking. Remove chicken to platter. Add fresh vegetables to skillet; cook and stir for five minutes. Stir in tomatoes, sauce, paste and wine or water. Add herbs, garlic and sugar. Simmer covered for 30 minutes. Adjust seasonings if necessary. Return chicken to skillet and simmer covered for one hour, or until tender. Serve over pasta and sprinkle with Parmesan cheese.

CHEDDAR CHICKEN POTPIE
Crust:
1 c all purpose flour
1/2 t salt
5 T chilled butter or margarine, cut into pieces
3 T cold water
Filling:
1 1/2 c chicken broth
2 c peeled cubed potatoes
1 c sliced carrots
1/2 c sliced celery
1/2 c chopped onion
1/4 c all purpose flour
1 1/2 c milk
1 c shredded sharp cheddar cheese
4 c diced cooked chicken
1/4 t poultry seasoning
Salt and pepper to taste
For crust, combine flour and salt in a mixing bowl. Cut butter into flour until the mixture resembles a coarse meal. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes. For filling, heat broth to a boil in a Dutch oven or large saucepan. Add vegetables; simmer 15 minutes or until tender. Blend flour with milk, stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10 inch casserole. Set aside. On a lightly floured board, roll crust to fit top of casserole trimming edges as necessary. Place in casserole over filling and seal edges. Make several slits in center of crust for steam to escape. Bake at 425 for 40 minutes or until golden.

SUNDAY FRIED CHICKEN

2 c all purpose flour
1/2 c cornmeal
2 T salt
2 T dry mustard
2 T paprika
2 T garlic salt
1 T celery salt
1 T pepper
1 t ground ginger
1/2 t dried thyme
1/2 t dried oregano
1 broiler fryer chicken cut up
Cooking oil

Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium high heat 1/4 inch of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake uncovered at 350 for 45 to 60 minutes or until done. Recipe makes enough coating for three chickens.

BUTTER RINGS

1 pkg active dry yeast
3 T sugar, divided
1/4 c warm milk
4 c all purpose flour
1 t salt
1/2 c butter or margarine
3 egg yolks
1 c light cream heated to lukewarm
Chopped nuts for garnish
ICING:
1 c confectioners sugar
1 T milk
1/4 t vanilla extract

Dissolve yeast and 2 t sugar in milk; set aside. Combine flour, salt and remaining sugar. Cut in butter as for pie crust. Beat the egg yolks into the cream, add to the flour mixture along with the yeast mixture. Blend well and form into a ball. Place dough in a greased bowl; cover and refrigerate overnight. Punch dough down; place on a lightly floured board and divide into six balls. Using hands, roll each a ball into a 24 inch rope. On a greased cookie sheet, twist two ropes together. Shape into 6 to 8 inch ring. Pinch ends together and sprinkle with nuts. Repeat with remaining two rings. Cover and allow to rise until almost doubled, about 45 minutes. Bake at 350 for about 25 minutes or until golden brown. Place on wire racks. Combine icing ingredients and drizzle over warm rings. 3 coffee cakes.

SUNSHINE CHICKEN

2 to 3 t curry powder
1 1/4 t salt, divided
1/4 t pepper
6 chicken breast halves, boned and skinned
1 1/2 c orange juice
1 c uncooked long grain rice
3/4 c water
1 T brown sugar
1 t dry mustard
Chopped fresh parsley

Combine curry powder, 1/2 t salt and pepper; rub over both sides of the chicken. In a skillet, combine orange juice, rice and water, brown sugar, mustard and remaining salt. Mix well. Top rice mixture with chicken pieces, bring to a boil. Cover and simmer for 25 minutes. Remove from the heat and let stand, covered until all liquid has absorbed, about 5 minutes. Sprinkle with parsley.

CORNMEAL AND HERBED COATED CHICKEN

1 c dry bread crumbs
1 c powdered milk
1 c cornmeal
1 c all purpose flour
3 T salt
1 T dried thyme
1 T pepper
1 t garlic salt
1 t celery salt
1 t onion salt
1 t dried oregano
Combine all the ingredients. To use, place 1 c mixture in a plastic bag, shake chicken pieces until coated. Place on a baking pan and bake at 350 for one hour. Store unused mixture in an airtight container. Recipe makes enough coating for three chickens.

STRAWBERRY SHORTCAKE

2/3 c shortening
1/4 c shortening
1 egg
1 t vanilla extract
1 1/2 c all purpose flour
2 t baking powder
1/2 c milk
Whipped cream
1 1/2 qt fresh or frozen strawberries, sliced

In a mixing bowl, cream sugar and shortening. Add egg and vanilla, beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9x9 pan and bake at 350 for 20 to 25 minutes. Cool on wire rack. Cut into 9 servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake, garnish with more berries and a dollop of whipped cream. Serve immediately.