Eating Well between the years... Quick, Easy and Leftover Recipes ... Countdown till 2008

Twinkle. ,I might make the cranberry chicken. I have some chicken in the freezer. I put all the leftover vegies in a soup,since I thought we are leaving before I got sick. My refrigeratoe is pretty much cleaned out. Renate==== I always forget to use Firefox,since I am so used to Safari.

Lydia,I am happy,that you had a good time at the casino.They just opened up the largest casino in the nation here in St.Louis.

 Yes I had a flu shot,so did my DH. It might be another flu strain we are having ,as the ones,which are in the flu vaccine we got.---We have nearly all the Christmas pastries here,which we serve to guests on Christmas and use as gifts. My DS took all the German Christmas stollens with him.I don't know what will happen,since I doubt that we will be there on the 24. We have snow in the forecast for the 25.. 

I just installed my recipe manager. I don't know,why I did this,since I am still working on this BB here. I looked and I don't know how easy it is to put the recipes,which are in my e-mail into the manager. I think it is easy to look at the recipes,which are in the program

Waving to all of you. Renate 

 What happened now to my Apatar???

Lydia, I know you mentioned that you find a lot of good recipes in your local newspaper. Well this was in the Dallas Morning News yesterday but it took me until now to find it on-line.  Too lazy to type out the whole thing. I think kids young and old will enjoy this. Nice change of pace from turkey and ham.

 

TEXAS PECAN-CRUSTED CHICKEN SKEWERS WITH COUNTRY GRAVY

 

2 whole boneless, skinless chicken breasts (4 halves)

 

Salt and pepper

 

3 eggs

 

½ cup milk

 

1 cup flour

 

1 cup toasted pecans, chopped fine (see note)

 

Country Gravy (recipe follows)

 

Preheat oven to 400 F. Coat a baking sheet with nonstick cooking spray; set aside. Cut each breast in half and remove cartilage. Then cut each piece in half lengthwise; season with salt and pepper. Insert a bamboo skewer so it goes through the length of each piece of chicken.

In a wide, shallow bowl, stir the eggs and milk with a fork to mix well. Put the flour on a plate and the pecans on another plate. Cover the entire piece of chicken with flour, shaking off excess. Then dip the floured chicken in the egg mixture, again shaking off excess. Finally, roll the chicken skewer in the pecans, and place skewers on prepared sheet. Bake 10 minutes, or until cooked through. Makes 4 servings (2 skewers each).

 

Note: Toast pecans on a baking sheet in a 350 F oven for about 15 minutes. Remove from oven and set aside to cool.

 

Country Gravy: In a sauté pan or medium skillet, melt 2 tablespoons butter and add 2 tablespoons flour, stirring until it turns golden brown. Add 11/2 cups milk and freshly cracked pepper to taste, and stir well until all the flour and butter are incorporated into the milk. Cook about 5 to 10 minutes, until the flour taste cooks out. Season with salt and keep warm.

 

Renate - my son is home and I asked about this program.  I also mentioned the Firefox.  He said to download Camino (which is free) as it is much better than Firefox and will do what we both want.  So I have copied my Shortbread recipe from my formated recipes and am going to paste it here to see if it works.

 

Shortbread

1 cup butter
1/3 cup sugar (white or brown)
2 cups flour

Cream butter, add sugar gradually and cream together thoroughly.
Add flour slowly; when a stiff dough is formed turn out on a floured board; gradually knead in rest of flour until the dough begins to crack.
Roll out 1/4 inch thick, cut into shapes.
Place on a baking sheet; bake in 325º oven until lightly browned.

So we will see if this works.  When I hit "return/enter" it double spaces.

 Marlene

Renate - as you can see Camino works.  And with my son being the IT expert and works in the field I took his word over Loves to Cook.  He said Camino is smoother and newer and faster than Firefox.  So that should solve one of our problems.

 Marlene

Here's another recipe from the News yesterday. I think they would taste great with the chicken.

SPICED PEACHES

¼ cup vinegar

 

1/3 cup sugar

 

3 cinnamon sticks

 

10 cloves

 

¼ teaspoon salt

 

2 tablespoons red cinnamon candies

 

1 (1-pound, 13-ounce) can peach halves, drained

 

¼ cup brandy (optional)

 

In a saucepan, combine vinegar, sugar, cinnamon, cloves, salt and candies, and simmer 10 minutes. Add peaches and bring to a boil; simmer 5 minutes. Remove from heat and stir in brandy. Cover and chill. Just before serving, remove woody spices. Prepare 24 hours in advance. Makes 4 to 5 pints.

Hi Texasrose! The peaches sound like something I would like!

I finally got home from work and right now I'm just being lazy! LOL I have a million things I need to do and here I am on the computer and eating chocolate fudge! Just thought I would come by and see whats happening!

later Jet

Well as you can see I have put a photo on for myself. My son showed me how to do that with the bakespace program and so I tried on here also. He has helped with several snags I've been having. But I do need to remember to use the Camino program or even these type posts do the wrap around with everything in a continuous post. The photo is across the street from my house last fall. Made butter tarts today but for the most part I was sitting to make them. If I am not too crippled tomorrow it will be the shortbreads that I already posted the recipe. Renate I hope you down load the Camino program as it works great. However, I am using Safari to enter this post so it will likely be altogether. Marlene

Lydia, welcome back, we missed you. I'm glad you enjoyed yourself and particalur all that pampering you got. I did not enjoyed LV, but then I did not stay in such a fancy place. Ha, ha. copied the soup and sweet potato recipes, both just sound so good. Newspapers sometimes have some great recipes. I try quite often some from our paper.

Went this afternoon to DH aunt retirement home for a christmas party. Santa came and we all sang some christmas songs. Had some Coscos Tamales and some other Mexican food and I baked a Lemon Pound Cake for them. Now I'm done with cooking till Christmas eve, where I take Texas crab dip to my neighbors. Still working on a list for my christmas dinner.

Bis spaeter

Erna

hello ladies

i am on my way to a short trip to france to do some grocery shopping there - it is just 40 min from my house and they have some very nice christmas pastry and such!

erna have fun at your party!!!

renate get better soon and i hope you enjoy the chicken.

Texas thanks for the recipes and your card! I like recipes from newspapers - i always try to find time to read the recipes featured in the toronto star and new york times or similar big newspapers. the internet is wonderful gives us access to so many things.

ok ladies - jet have fun with your million things but especially with putting your feet up and enjoying your sweets!

see you later - stay warm and healthy - twinkle

Mimi’s Cafe French Onion Soup

2 tablespoons butter

2 pounds yellow onions, halved and sliced

4 cans beef broth (14 oz.)

1 can beef consomme, undiluted

1/4 cup Romano Cheese, grated

salt and ground pepper, to taste

Melt the butter in a heavy-bottomed pot and saut� onions over medium low heat until they soften and turn golden brown. Keep stirring so they don't burn. Add beef stock and simmer for 10 minutes. Whisk grated cheese into soup and season with salt and pepper to taste.

Pour into ovenproof soup crocks. Top with toasted, sliced French bread and grated cheese (Gruyere, Mozzarella, Swiss or Parmesan). Broil until cheese melts and remove from oven.

Yield: Serves 6-8.

 

Source: Mimi’s Cafe

Ravioli Soup

1 lb lean ground beef (or turkey)
1 1/2 c finely chopped onion
1/4 c grated parmesan cheese
3/4 tsp onion salt
2 tsp minced garlic
1 tbsp olive oil
1 28-oz can Italian style or plain crushed tomatoes in puree
1 6-oz can tomato paste
1 14 1/2-oz can beef broth
1 c water
1/2 tsp sugar
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 c chopped fresh parsley
1 12-oz pkg. frozen ravioli
parmesan cheese

Saute onions and ground beef until browned. Drain. In a stockpot, combine beef and onions with the remaining ingredients except the frozen ravioli and additional parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freeze.
To prepare for serving: thaw soup base and put in large pot. Bring to a boil. Add frozen ravioli. Reduce heat and simmer until ravioli is cooked. Stir occasionally. Serve topped with parmesan cheese.

Serves 6

Notes: The recipe calls for cheese ravioli but I usually use a mushroom ravioli. I serve it with salad and garlic bread I keep in the freezer and warm while soup is finishing.

Faux Fried Chicken

Chicken breasts, drumsticks or thighs (bone in with skin)
1-2 eggs
Flour
Italian flavored bread crumbs

Break egg into bowl and whip until combined. In another bowl mix flour and bread crumbs (about 2/3 flour and 1/3 bread crumbs) and salt and pepper to taste. Dip chicken in egg and then the flour mixture. Coat well. If you want extra thick coating, do this twice. Place chicken in baking dish that has been sprayed with Pam. Bake at 375 degrees. Check after 30 minutes, they may need to be flipped. Large breasts take about 45 minutes. Serve with steamed veggies.

 

HONEY AND SOY GLAZED SALMON


2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Serves 2.