Cook's Kitchen

[Geee]

Creme De Menthe Bars

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1 cup sugar

½ cup margarine, melted

4 eggs, beaten

1 cup flour

1 16 oz can Hershey chocolate syrup

½ tsp vanilla

2 cups powdered sugar

½ cup margarine, melted

4 tbsp creme de menthe

1 6 oz pkg chocolate chips

6 tbsp margarine

 

Mix sugar, melted margarine, eggs, flour, chocolate syrup and vanilla together. Pour into 9x13 pan. Bake at 350 for 30 to 35 minutes; cool. Mix powdered sugar, melted margarine and creme de menthe. Spread over bars. Melt chocolate chips and margarine together. Spread over frosting and refrigerate until cold. Cut into bars.

 

 

Dill and Onion Bread

2 large loaves

 

2 envelopes quick rising yeast

½ cup warm water(105)

2 tbsp melted butter

4 tbsp sugar

2 cups warmed small curd creamed cottage cheese, (put it in the microwave for a moment, just to take the chill off it. It must not be hot)

2 tbsp dried minced onion flakes

2 tbsp dried dill weed(or finely chopped fresh dill)

½ tsp baking soda

2 tsps salt

2 eggs

4 ½ to 5 cups all purpose flour

for baking

cornmeal for the baking sheets

1 egg yolk , beaten with 2 tablespoons water

 

Dissolve the yeast in the warm water. Combine the yeast and water with all the ingredients except the flour and mix well in a heavy duty electric mixer fitted with the batter blade. Add 2 cups of the flour and blend well. change to the dough hook on your machine, and mix in the remaining flour. Add the last 1/2 cup of flour only if you fell that the dough is too wet and it will not pull away from the sides of the bowl after kneading for about 10 minutes. If you do not have a heavy duty electric mixer, you must knead in the last 2 1/2 to 3 cups of flour by hand.

Place the dough on a plastic countertop and cover it with a large stainless steel bowl. Let the dough rise until double in bulk; punch down and let rise again. Finally. knead the dough again until it is smooth and elastic. Shape into 2 loaves and place on baking sheets sprinkled with cornmeal. Let the loaves rise until they double in size. Paint with the diluted egg yolk. Bake in preheated 350 oven for 45 to 50 minutes, or until golden. The bottoms will sound hollow when tapped with your finger.

 

 

 

Glazed Corn Beef

8 servings

1 ½ cups water

1 medium onion, sliced

3 strips fresh orange peel

2 whole cloves

3 to 4 # corned beef(round or rump cut)

additonal whole cloves(optional)

Glaze:

3 tbsp honey

2 tbsp frozen orange juice concentrate, thawed

2 tsps prepared mustard

 

Combine water, onion, orange peel and cloves in slow cooker. Add corned beef, fat side up, to slow cooker. Cover and cook on low 7 to 9 hours or until fork-tender. Remove corned beef from slow cooker. Score top of corned beef, insert additional cloves to decorate, if desired. About 30 minutes before serving, place corned beef in ovenproof pan. Preheat oven to 375. Prepare glaze; spoon over corned beef. Bake 20 to 30 minutes, basting occasionally with glaze.

Glaze. Combine honey, orange juice concentrate and mustard in large bowl.

 

 

 

Green Apple Cake

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3 cups green apples, raw, chopped with skins

2 ½ cups sifted all purpose flour

2 teaspoon baking powder

1 tsp salt

2 eggs

1 cup salad oil

1 tsp vanilla

1 cup chopped pecans

2 cups sugar

Prepare apples; set aside. Sift dry ingredients, except sugar. In large mixing bowl, beat eggs well. Add sugar, salad oil and vanilla. Mix well. Add dry ingredients, stirring until blended. fold in apples and nuts. (Batter will be like cookie dough.) Place in greased and floured 9x13 inch cake pan. Bake at 350 for 55-60 minutes.

 

 

Green Bean and Filbert Salad

6 servings

 

 

2 cups whole filberts(hazelnuts)

1 bag(20 oz) frozen green beans, french cut or juliennne style

1 large white salad onion, peeled and sliced very thin

8 green onions, cleaned and chopped

dressing:

1 egg

½ cup olive oil

2 tsps fresh lemon juice

3 tbsp white or red wine vinegar

2 tbsp dijon mustard

⅛ tsp sugar

3 cloves garlic, crushed

to taste salt and freshly ground black pepper

 

Prepare the dressing: Coddle the raw egg by letting it stand in 2 cups very hot tap water for 15 minutes. Mix all other ingredients for the dressing with the coddled egg. I prefer to use a food blender.

Thaw the beans and drain them well. Place the beans, sliced white onion, and the green onions in a large salad bowl. Toss with the dressing. Top with filberts.

 

 

Green Cannelloni with Ricotta and Peppers

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8 oz Spinach Pasta

2 large red bell pepper, roasted

salt and freshly ground black pepper

1 tbsp basil leaves, thinly sliced

olive oil

1 cup ricotta cheese

1 cup freshly grated parmesan cheese

1 egg

2 tbsp chopped parsley

bechamel sauce:

1 ½ cups milk

3 tbsp butter

3 ½ tbsp flour

salt and white pepper

⅛ tsp nutmeg

Make the pasta dough and set it aside to rest. Meanwhile, make the bechamel sauce. While it's cooking, finely dice the peppers and toss them with salt and pepper, the basil, and enough olive oil to moisten. Set aside.

Beat the cheeses with the egg and parsley and season with 1/2 tsp salt and a few twists of the peppermill. Shape and fill 12 cannelloni. Lay them in a lightly buttered baking dish, then spoon the bechamel sauce over them.

Preheat the oven to 375. Bake the cannelloni for 25 minutes. Let stand for a few minutes, then serve, garnished with roasted peppers.

Variation: Sauteed mushrooms are another vegetable that flatters these cannelloni. Thinly slice a # of mushrooms, then saute them in butter and olive oil. Add a little chopped garlic and parsley once they're cooked, then spoon them around the cannelloni.

 

 

Green Rice

4 servings

 

2 tbsp olive oil

4 tbsp butter

1 cup green onions or scallions, minced

1 cup parsley, minced

1 ½ cups fresh spinach, finely chopped

2 cups short-grain rice

3 ½ cups hot chicken soup stock

1 ½ tsps salt

¼ tsp black pepper, freshly ground

parmesan or romano cheese, freshly grated for topping

Choose a 2-quart heavy saucepan with a tight-fitting lid. Heat the pan and add the oil and 2 tbsp of the butter. Add the onions, parsley, and spinach. Cover and cook over low heat for 5 minutes. Mix in the rice and stir until translucent. Add 2 cups of the hot chicken stock, salt and pepper. Cover and cook over low heat. Add the remaining broth, cover, and cook another 10 minutes, or until the rice is tender and light. Lightly mix in the remaining butter with a fork. Garnish with the cheese topping.

 

 

 

Asparagus Quiche

6 servings

 

 

1 # fresh asparagus or 1 pkg frozen asparagus spears

2 tbsp butter

1 quiche crust, baked and cooled

4 eggs, beaten

¾ cup cream

1 ¼ cups milk

¼ tsp dried dill weed

to taste salt and pepper

Clean the asparagus, or defrost and drain the frozen asparagus. Cut up into inch long pieces, and saute in the butter to remove some of the moisture. The asparagus should be tender and green, not soft.

Place the asparagus in the bottom of the crust. Mix the eggs, cream, milk, dill weed, salt and pepper. Fill the crust, and bake at 375 for 30 to 40 minutes, or until a knife inserted into the center of the pie comes out dry. Cool for 10 minutes before cutting. Can also be served at room temperature.

 

 

Baileys Irish Cream Bread Pudding

Sauce:

2 cups whipping cream

6 tbsp. irish cream liqueur

¼ cup sugar

½ tsp vanilla extract

2 tsp cornstarch

2 tsp water

bread pudding:

14 cups 3/4 inch cube french bread with crust, stale

12 oz bittersweet or semi-sweet chocolate, chopped

2 tsp vanilla extract

2 cups whipping cream

½ cup whole milk

4 large eggs

½ cup sugar, may omit if you think the chocolate is sweet enough for you

 

Sauce: Bring cream, liqueur, sugar and vanilla to boil in heavy saucepan over medium high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool. Then cover and refrigerate until cold (can be made 3 days ahead).

Bread pudding: combine stale bread, chocolate in a large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cups sugar and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine; let stand for 30 minutes.

Preheat oven to 350. Spray 13x9x2 inch glass baking dish with nonstick spray (I use whatever Pyrex bowl Ive got and Ive never gone wrong). Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.

Drizzle bread pudding with sauce and serve warm.

 

Notes

The recipe is pretty forgiving for the bread measurement. You can use one French bread bagette or challah loaf and simply cut it up.

 

 

 

Beer Biscuits

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1 ½ cup Bisquick

¼ tsp salt

½ tsp sugar

¾ cup beer

 

Mix all ingredients. Spoon into 6 buttered muffin cups and bake at 425 for 15 minutes.

 

 

 

Boiled Beef Brisket with Green Sauce

6 servings

 

 

1 3 to 4 # beef brisket

to taste salt and pepper

1 tsp whole thyme

2 cloves garlic, chopped

1 yellow onion, peeled and chopped

3 carrots, chopped

4 stalks celery, chopped

½ bunch parsley

green sauce:

¼ cup parsley

¼ cup yellow onion, chopped

6 green onion, chopped

1 clove garlic, crushed

salt and pepper

2 tbsp white wine vinegar

2 tbsp olive oil

¼ tsp oregano

¼ tsp rosemary

 

Place the brisket in a tight-fitting pot, and add the salt, pepper, thyme, garlic, yellow onion, carrots, celery, and parsley. Cover with water, and bring to a boil. Turn down to a simmer, and cook for 2 1/2 hours, covered, or until the meat is tender.

To make the green sauce, blanch the parsley, yellow onion, and green onions for just a moment in boiling water. Drain. Add the remaining sauce ingredients and mix well.

Cut the brisket into thin slices, and serve with the green sauce.

 

 

 

Corned Beef and Cabbage Crock Pot

6 servings

 

8 small red skinned potatoes, quartered

1 3# corned beef brisket

8 whole black peppercorns

2 bay leaves

1 onion, cut into wedges

1 head cabbage, cored and cut into 8 wedges

 

In 6 quart crock pot, place the potatoes on the bottom. Top with the corned beef, including any juices in the package. Scatter on the onions, peppercorns and bay leaves. Add water to cover. Cover and cook on low 6 hours. Add the cabbage wedges and continue cooking until meat is cooked and vegetables are tender(an additional 2-3 hours).

Slice the meat and serve with the vegetables, drizzling some of the juices over all.

 

 

Corned Beef Hash with Poached Eggs

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1 # potatoes, unpeeled and cut into 1/2" diced pieces

2 tbsp butter

1 large onion, chopped

1 red bell pepper, chopped

1 ½ #s cooked lean corned beef, cut into 1/2 inch diced pieces

½ cup chopped parsley

to taste salt and pepper

 

In a large covered saucepan, bring the potatoes to a boil over high heat. Once they are boiling, reduce heat and simmer uncovered for 5 to 7 minutes. Drain.

In a nonstick frying pan, over medium heat, melt the butter. Add onion and bell pepper and saute until onion is tender and crisp.

Add the drained potatoes to the onion mixture and stir gently, being careful not to mash the potato pieces. Add the corned beef and chopped parsley. Season with salt and pepper, and toss gently once again. Reduce the heat to medium-low and cook, shaking the pan occasionally, until lightly brown and crusty, about 15 minutes. If the hash begins to stick, use a spatula to loosen at the edges. When done, flip the entire mixture onto a platter and serve crispy side up, with poached or fried eggs.

 

 

 

Lemon-Lime Pudding Cake

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1 box lemon Super Moist cake mix

1 small box lime jello

1 large box Instant puddin vanilla or lemon

Bake cake mix according to directions. When cool, poke holes in cake with a fork. Prepare lime Jello according to directions, using 1/2 of the water it calls for. Pour over cake. Prepare pudding according to box directions and frost cake; chill.

 

 

Leprechaun Soup

5 servings

 

3 tbsp unsalted butter

1 10 oz pkg frozen green peas thawed

1 medium head Boston lettuce, chopped

4 green onions(green & white parts), chopped

5 cups lower sodium chicken broth

1 15 oz can corn kernels , drained

¼ tsp salt

coarsely ground black pepper

5 tbsp sour cream

 

Melt butter in a large stockpot over medium-high heat. Add peas, lettuce and green onions. Cook until onions are translucent, stirring frequently.

Add broth and bring to a boil. Reduce heat and simmer, uncovered, until peas are tender, about 8 minutes.

Working in 1 cup batches, puree mixture in a blender. Return mixture to pan. Add corn and cook over medium- high heat 2 to 3 minutes, until thoroughly heated. Season with salt and pepper.

To serve, ladle soup into individual serving bowls and top each with 1 tablespoon sour cream.

 

 

 

 

Leprechauns Delight

12 servings

 

6 eggs , separated

1 pt whipping cream

2 tsp pure vanilla

1 cup granulated sugar

1 envelope(2 tsp) unflavored gelatin

2 oz brandy

2 oz rum

 

Beat egg yolks until light lemon-colored, add sugar gradually and continue beating until creamy mass results. Add brandy and rum; mix well.

Beat egg whites until stiff, but not dry. Whip cream until stiff enough to stand in firm, shiny peaks. Add vanilla.

Soak gelatine in 1/2 cup cold water for 5 minutes then stir over hot water until gelatine dissolves completely. Allow to cool. Stir dissolved gelatine thoroughly into egg yolk mixture and then fold in, gently but thoroughly, the beaten egg whites and whipped cream.

Pour into cocktail or sherbert glasses. Chill for several hours before serving. Decorate with a little whipped cram and a stem cherry and a couple of mint leaves.

 

 

 

Lime Slushie

 

 

12 oz can Limeade(frozen concentrate)

24 oz rum

36 oz water

Mix ingredients together. Pour into flat tupperware or plastic dish. Freeze for 24 hours before use. Scoop into glasses. Add small amount of water. Garnish with lime slice.

 

 

 

New England Boiled Dinner

 

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1 4-5 # corned beef brisket

2 cloves garlic, minced

10 whole peppercorns

4 large onions, studded with 4 whole cloves each

2 # carrots, peeled and cut into 2 inch pieces

1 stalk celery, cut into 2 inch pieces

6 medium potatoes, quartered

1 head cabbage, cut into wedges

4 tablespoon bacon fat

 

Place the corned beef in a deep kettle with enough water to cover. Bring to a boil,skim, then simmer, skimming as needed, for about 3 hours. Add the onions, carrots and celery and continue to simmer. After ab out a half-hour, add the cabbage and potatoes. Simmer for 30 more minutes. Drain the cabbage and remove to a large skillet and braise in the bacon fat for 5-10 minutes. Remove the beef and vegetables to a large platter and keep warm. When ready to serve, center the beef and surround it with the cabbage and vegetables. Let the beef cool on a platter 10 to 20 minutes before carving. Slice against the grain, Serve with good dark beer.

 

 

 

Smothered Green Cabbage

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1 medium head cabbage, coarsly chopped and core removed

¼ cup butter or margarine

¼ tsp. dry minced garlic

salt & pepper

1 can cream of mushroom soup, undiluted

2 tbsp. bacon drippings

1 tsp. caraway seed

Melt butter & bacon drippings in large saucepan or dutch oven. Add cabbage, cook and stir over medium heat until cabbage is tender crisp, about 10 min. Add garlic, caraway seeds, salt & pepper. Stir in soup, heat thoroughly and serve.

 

 

 

 

Tropical Lime Bars

24 bars

crust:

2 cups all purpose flour

½ cup powdered sugar

1 cup butter or margarine, softened

filling:

4 large eggs, lightly beaten

2 cups granulated sugar

¼ cup all purpose flour

1 tsp baking powder

¼ cup freshly squeezed lime juice(about 3 limes)

1 tsp grated lime zest

glaze:

1 cup powdered sugar

2-3 tbsp freshly squeezed lime juice

 

Preheat oven to 350. In a mixing bowl, combine all crust ingredients using an electric mixer at low speed. Mixture will be crumbly. Press into the bottom of a 13x9 baking pan. Bake for 20 to 25 minutes or until lightly browned.

Meanwhile, whisk together all filling ingredients. Pour over crust and continue baking for 25 to 30 minutes or until the filling is lightly browned. Cool in the pan on a wire rack.

Stir together glaze ingredients; spread over the entire top of the filling. Allow glaze to set before cutting into bars. Store bars in the refrigerator.

[Ghost]

Wow! lots of good stuff for St. Patty's day (and eating in general). Thank you ma'am!