Fig Tart

Fig Tart

figs, honey, butter, mozzarella cheese balls, vinegar

 

 

 

 

Stuffed Mushrooms

From the Kitchen of: Jessica Brainard

Stuffed Mushrooms

2 cups of cornbread stuffing

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2 splashes of heavy whipping cream

1/4 cup shredded parmesan cheese

2 tablespoons of chopped sage

Mix the first four ingredients in a bowl. Wash the mushrooms take off the stems. Scoop the mixture into the cap of the mushroom and bake on a cookie sheet drizzled with olive oil for 15 minutes.

Fried Avocado Portobello Salad

INGREDIENTS:

1 Egg white

1 pack of Falafel Mix

2 Large ripe avocados

1 Portobello mushroom

1 bag of salad mix

1 dollop of feta dressing

Slice the avocado and place in a small bowl coat with egg white. Put the falafel mix in another small bowl dip the egg covered avocado in the bowl to coat with mixture of chickpeas, wheat flour, spices, and salt. Heat oil in a pan and fry the avocado evenly on both sides. Slice the washed Portobello and saute it in olive oil, butter, and salt. Combine and top with feta dressing.

Bacon Wrapped Jalapeno Poppers

INGREDIENTS:

2 Large Jalapenos

1/4 cup cream cheese

1/4 cup shredded cheddar cheese

4 strips of bacon or prosciutto

Rinse and slice the jalapeno lengthwise. Deseed and rinse the insides and pat dry. In a small bowl mix the cream cheese and the shredded cheddar cheese together. Spoon the cheese mixture into the jalapeno and wrap with bacon. Bake on 350 for 20 minutes. Cool for 5 minutes.

Pizza From Scratch

From the Kitchen of: Jessica Brainard

Homemade Pizza Dough

3 cups of all-purpose flour

1 package active dry yeast

1 tablespoon of salt

1 tablespoon of garlic powder

1 cup of warm water (120 degreese)

2 tablespoons of cooking oil

For the crust in a large mixing bowl combine half of the flour, yeast and salt. Add water and oil. Beat with an electric mixer on a low speed for 30 seconds scraping the sides of the bowl. Stir in the remaining flour and beat on a high speed for 3 minutes. Knead the dough into a ball place onto a clean floured surface and roll out. Transfer to a greased pizza pan sprinkled with cornmeal and stretch to fit. Perforate the dough with a perforator or use a fork if you don’t have one, this prevents the crust from bubbling. If you want a more flavor in the crust add some pesto, garlic paste, or chopped herbs to it.

Sauce the pizza crust leaving an inch around the edges. Cover the sauce with a layer of bottom cheese then add the toppings you want spreading them out evenly. Then sprinkle on the top layer of cheese and bake in the oven for 15 minutes at 350 degreese or until the edges of the crust and cheese are golden brown. I like making my own pizza so I can customize it the way I want. The choices of toppings are endless but here are some of my favorites:

Pizza Toppings

• Canadian-style bacon
• Italian sausage
• Ground beef
• Roasted garlic
• Chicken
• Mushrooms
• Green olives
• Bell pepper
• black olives
• bacon crumbled
• onions
• Baby mozzarella
• tomatoes
• pineapple
• fresh sage
• feta

Garnish with parmesan and crushed red pepper.

Cinnamon And Sugar Chips With Fruit Salsa

From the Kitchen of: Jessica Brainard

Cinnamon And Sugar Chips

1 package of flour tortillas

butter

cinnamon

sugar

Bake in the oven at 350 degreese.

FRUIT SALSA

1 pint of strawberries

1 pint of blueberries

1 pint of rasberries

1 green apples

1/4 cup of sugar

Cut up the fruit and mix in the sugar in a large mixing bowl, use a fork to mash up the berries. Cover with Saran wrap and refrigerate for 2 hours. If you want to add in bananas wait until the last 30 minutes of chill time. Dip the cinnamon chip in the fruit salsa mixture or serve with ice cream.

Cheese If you Please

From the Kitchen of: Jessica Brainard

Cheese Ball

1 8 oz. Package of Cream Cheese

4 oz jar Roca Blue Cheese

4 oz jar Old English Sharp Cheddar

Onion and Garlic Powder

a splash of Worcestershire sauce

1/2 teaspoon of Sherry

Roll in crushed Nuts

Note: The last time I made this I couldn’t find the jar of roca blue cheese. I don’t know if they even make this cheese any more. Just us another cheese or 2 of the Old English.

 

 

Homemade Mac-N-Cheese

INGREDIENTS:

* 1 (8 ounce) package elbow macaroni

* 1 (8 ounce) package shredded sharp Cheddar cheese

* 1 (12 ounce) container small curd cottage cheese

* 1 (8 ounce) container sour cream

* 1/4 cup grated Parmesan cheese

* salt and pepper to taste

* 1 cup dry bread crumbs

* 1/4 cup butter, melted

DIRECTIONS

1. Pre-Heat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden brown.

 

 

Queso Cheese Dip

Ingredients:

1 pound of Ground Turkey

1 Jar of Salsa

1 small can of diced green chilis

1 pack of taco seasoning

Brown the ground turkey in a skillet and drain the fat. Cut up the Velveeta cheese and put it in the crock pot on low.

Add the turkey, taco seasoning, a jar of salsa, and a can of green chills.

 

 

Appetizers and Snacks

From the Kitchen of: Jessica Brainard

Appetizers and Snacks

Old-Fashioned Baked Beans

2 cups of navy beans

1/4 pound of salt pork, sliced

1 1/2 teaspoon of salt

1/4 cup of granulated or brown sugar

1/2 teaspoon of dry mustard

2 tablespoons of molasses

1 small onion, quartered

Bake them in the oven,or bury Grandma’s Dutch oven in the campfire coals. Wash the beans. Cover with water and soak overnight. Cook slowly until skins burst or until just tender. Drain , reserving liquid. Place half the beans in bean pot or dutch oven. Bury part of the pork in beans. Combine remaining ingredients and add half. Add remaining beans and seasonings. Place remaining salt pork over top. Cover with bean liquid. Cover and bake in slow oven at 300 degrees or  Dutch oven in campfire coals for 6-8 hours.

Stuffed Mushrooms

1 box of stuffing or homemade stuffing

1/2 pound of Italian Sausage

Diced green onion

diced garlic

Parmesan or cheddar cheese 1/2 cup

Wash the mushrooms and remove the stems. Make the stuffing. Cook the sausage throw in the chopped stems and onion. then combine the stuffing and sausage. Once cooled spoon the mixture in the cap and place them on a lightly oiled baking sheet for 10 minutes. Sprinkle the cheese on top during the last 5 minutes of cooking time.

Sweet & Sour Meatballs

1 1/2 pounds of meat balls

1 cup of breadcrumbs

2 tablespoons of Corn Starch

1/2 cup of Brown Sugar

1 13 0z can of Pineapple Tidbits (drain and reserve the liquid)

1/3 cup of vinegar

1 tablespoon of Soy Sauce

1/3 cup of coarsely chopped Bell Pepper

1/4 teaspoon of Ginger

Onion Powder to taste

Mix cornstarch, sugar, ginger, and add liquids. Cook and stir until thick. Add meat balls, use ground beef because the turkey will fall apart. Put in a crock pot on LOW to keep warm

Chili Relleno

Ingredients:

1 pound of Jack Cheese

1 pound of Cheddar Cheese

1 can of Evaporated milk

4 Eggs

4 small cans of diced Green Chilis

1 teaspoons of flour

Mix together.

Pour into a greased 9 x 13 glass pan and let set in the refrigerator for 4 to 5 hours before baking at 350 degrees for 45 minutes. Cool. Cut into squares and serve as an appetizer with hot sauce/salsa.

Enjoy!

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Hawaiian Cream BBQ Beef Sticky-Buns

 

From the Kitchen of: Jessica Brainard

Hawaiian Cream BBQ Beef Sticky-Buns 

1-loaf of King’s Hawaiian Bread

1-bag of King’s Hawaiian Rolls

5-oz Jack Daniel’s Shredded Beef

1/2 cup of milk

1-8 ox pkg. of cream cheese

3-stalks of chopped green onion

1-clove of minced garlic

1/2 cup of sour cream

1-Tablespoon of Dijon Mustard

2- Tablespoons of Worcestersire Sauce

Heat the oven to 375 degrees. Cut 1/2 inch slice off the top of the bread. Hollow out loaf leaving a 1-inch shell. Cut the bread removed from the loaf and the top slice into bite size pieces. Place the bread bowl and pieces on a baking sheet. Toast bread pieces for 8 minutes until golden brown. Cool.Saute the onion and garlic. Stir in cream cheese, milk, shredded beef and seasonings in a medium size heavy saucepan. Cook over medium-low heat stirring gently with a wire whisk until the cheese is melted an the mixture is smooth. Stir in remaining ingredients. Heat through, but do not boil. Place warm dip in bread bowl surrounded with toasted bread pieces for dipping.

 

Chinese Beef Marinade

1 teaspoon ground ginger or fresh if available

1 teaspoon of dry mustard

1 teaspoon of dijon mustard

1 tablespoon of sugar

1/2 cup of soy sauce 1/4 cup of olive oil

3 cloves of garlic, minced