We live near Madison and most of my family live in Minneapolis or Chicago. Over the years, we have been the unofficial stage coach stop for family and friends traveling through the area. I love making a nice breakfast or brunch for our visitors and this dish is always appreciated. The recipe is made ahead which gives you more time to visit. Enjoy!
OVERNIGHT RAISIN FRENCH TOAST
1 pound loaf of cinnamon raisin bread, cut into cubes
8 ounces cream cheese, cubed
8 eggs
1 1/2 cups half & half
1/2 cup sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Place half the bread cubes in 9 x 13 greased pan. Top with cream cheese and then the remaining bread. In a large bowl, combine the remaining ingredients. Pour over the top. Cover and place in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for an additional 15 - 20 minutes or until a knife in the center comes out clean.
ENJOY!
Monday, August 27, 2012
Thursday, August 23, 2012
CHANNA MASALA (INDIAN CHICK PEA STEW)
I have to say my daughter, Emily, has expanded my culinary chops. If it wasn't for her, I would not enjoy sushi and I never would of discovered Indian food. One of our favorite places to go to lunch is Swagat Restaurant in Madison. The food offers a wide variety of dishes that are each unique and delicious and are great for families with vegetarians and meat eaters. One dish we all enjoy is Channa Masala, which is a chick pea stew in simple terms. Please give it a try and everyone will enjoy this dish.
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
Friday, August 17, 2012
BAKED EGG AND CHEESE CASSEROLE
This is a wonderful brunch dish. When we have company over for brunch, this casserole is always a winner and it looks delicious. Enjoy!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
Thursday, August 16, 2012
SMOKY MOUNTAIN CORN BREAD
A few years back, our family went on a vacation to the Smoky Mountains National Park. We went on a tour of an old grain mill. The grain mill sold cornmeal that they milled on site. Luckily, the cornmeal had a recipe for corn bread. Now, I do not know if it was the cornmeal or just the memories of the trip, but I love this corn bread. Enjoy!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
Sunday, August 12, 2012
ZUCCHINI DEEP DISH
Zucchinis are plentiful at this time of year and we are always looking for a good way to use them up. This recipe makes a great snack or main meal. Serve it with a salad and it makes a great light summer meal. Enjoy!
ZUCCHINI DEEP DISH
1 package refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups zucchini, thinly sliced
6 tablespoons butter
1 cup onion, coarsely chopped
2 tablespoons parsley minced
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
2 eggs beaten
2 cups mozzarella, shredded
Preheat oven to 375 degrees. Press the crescent rolls into a jelly pan to form a crust. Spread the Dijon over the crescent crust. Melt butter in a saute pan. Saute zucchini, onion and seasonings until tender, about 10 minutes. Whisk eggs in a large bowl; add cheese and sauteed vegetables, tossing lightly to combine. Pour mixture over the crust. Bake 20-25 minutes. Cut into wedges to serve. This dish can be served warm or at room temperature. ENJOY!
ZUCCHINI DEEP DISH
1 package refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups zucchini, thinly sliced
6 tablespoons butter
1 cup onion, coarsely chopped
2 tablespoons parsley minced
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
2 eggs beaten
2 cups mozzarella, shredded
Preheat oven to 375 degrees. Press the crescent rolls into a jelly pan to form a crust. Spread the Dijon over the crescent crust. Melt butter in a saute pan. Saute zucchini, onion and seasonings until tender, about 10 minutes. Whisk eggs in a large bowl; add cheese and sauteed vegetables, tossing lightly to combine. Pour mixture over the crust. Bake 20-25 minutes. Cut into wedges to serve. This dish can be served warm or at room temperature. ENJOY!
Saturday, August 11, 2012
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
It is fair time in Wisconsin and Emily had another great year with food entries. This recipe won a blue ribbon and a merit award. This recipe is for blueberry, but just about any fruit can be used. Emily entered blueberry and strawberry fruit leathers. Give them a try and you won't want store bought fruit roll ups again.
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
2 cups blueberries
3 tablespoons water
1 cup unsweetened applesauce
1/4 cup honey
2 teaspoons lemon juice
1. Place the blueberries and water in a saucepan over medium high heat and bring to a low boil. Reduce heat to medium low and simmer for 10 minutes.
2. Remove from heat and add remaining ingredients. Blend in a mixer until smooth.
3. Place in dehydrator for 8 - 12 hours until dry. Peel off sheet and roll in wax paper.
ENJOY!
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
2 cups blueberries
3 tablespoons water
1 cup unsweetened applesauce
1/4 cup honey
2 teaspoons lemon juice
1. Place the blueberries and water in a saucepan over medium high heat and bring to a low boil. Reduce heat to medium low and simmer for 10 minutes.
2. Remove from heat and add remaining ingredients. Blend in a mixer until smooth.
3. Place in dehydrator for 8 - 12 hours until dry. Peel off sheet and roll in wax paper.
ENJOY!
Friday, August 10, 2012
PERFECT GLAZED CARROTS
This is a side dish that my wife loves when I make it. My daughter is not crazy for cooked carrots, but everyone has to sacrifice once in a while. This recipe is a quick and easy way to dress up carrots. Give it a try. Enjoy!
PERFECT GLAZED CARROTS
1 pound carrots, peeled and cut 1/4" on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup water
1 tablespoon butter
2 teaspoons lemon juice
black pepper to taste
Bring the carrots, salt, 1 tablespoon brown sugar, and water to a boil in a 12" covered sauce pan over a medium high heat. Reduce heat to medium and simmer; stirring occasionally for 5 minutes. Uncover and increase heat to high and simmer rapidly, until liquid is reduced to 2 tablespoons, about 1-2 minutes. Add butter and remaining brown sugar, toss carrots to coat, stir frequently until carrots are tender and glaze is light gold, about three minutes. Off heat, add lemon juice, toss to coat. Add pepper to taste and serve. ENJOY!
PERFECT GLAZED CARROTS
1 pound carrots, peeled and cut 1/4" on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup water
1 tablespoon butter
2 teaspoons lemon juice
black pepper to taste
Bring the carrots, salt, 1 tablespoon brown sugar, and water to a boil in a 12" covered sauce pan over a medium high heat. Reduce heat to medium and simmer; stirring occasionally for 5 minutes. Uncover and increase heat to high and simmer rapidly, until liquid is reduced to 2 tablespoons, about 1-2 minutes. Add butter and remaining brown sugar, toss carrots to coat, stir frequently until carrots are tender and glaze is light gold, about three minutes. Off heat, add lemon juice, toss to coat. Add pepper to taste and serve. ENJOY!
Tuesday, August 7, 2012
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
Grandma Marge has always been a great cook. She is one those people who rarely uses a recipe, but just knows the right ratios. This is a recipe of hers that we have used for family gatherings and potlucks. The beans are always a crowd pleaser. Enjoy!
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
36 ounces northern white beans
8 ounces tomato sauce
1 large onion, sliced
1 dash salt
1 dash pepper
1 teaspoon mustard
1/2 cup honey
1/2 cup molasses
Combine the ingredients and bake for 45 minutes at 325 degrees.
ENJOY!
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
36 ounces northern white beans
8 ounces tomato sauce
1 large onion, sliced
1 dash salt
1 dash pepper
1 teaspoon mustard
1/2 cup honey
1/2 cup molasses
Combine the ingredients and bake for 45 minutes at 325 degrees.
ENJOY!
Saturday, August 4, 2012
BANANA CAKE
The same weekend that I spoke about in the last post, my sister, Jane, asked if I would make this Banana Cake. Her sister-in-law, Michelle Petrie had given this recipe to her and I get to share it with you. This cake has a great banana flavor and disappears quickly in our house.
BANANA CAKE
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cups shortening
2/3 cups buttermilk
1 1/4 cups bananas, smashed
2 eggs
1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with Pam.
3. Combine the ingredients and mix until moist.
4. Pour into pan and bake for 50 minutes or until done.
ENJOY!
BANANA CAKE
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cups shortening
2/3 cups buttermilk
1 1/4 cups bananas, smashed
2 eggs
1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with Pam.
3. Combine the ingredients and mix until moist.
4. Pour into pan and bake for 50 minutes or until done.
ENJOY!
PAIN PERDU (BANANA BREAD FRENCH TOAST)
About ten years ago, my sister passed away from cancer. During her last six months, I drove up to the Twin Cities to spend the weekends with her as much as possible. I will never regret taking the time to spend with my sister and I thank my family for giving me the time. One weekend when I was visiting, Jane said she had a craving for bananas. We would watch The Food Network to pass the time and Emeril Lagasse made Pain Perdu. Jane asked if I would make it for her and I did it in a heartbeat. I still remember how much she enjoyed the meal. For the Banana Bread recipe, you can use my Aunt Florence's recipe which I posted here earlier or one of your own. Make this for someone special to you and enjoy this recipe.
PAIN PERDU (BANANA BREAD FRENCH TOAST)
1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter
2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar
1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.
ENJOY!
PAIN PERDU (BANANA BREAD FRENCH TOAST)
1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter
2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar
1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.
ENJOY!
Friday, August 3, 2012
GREAT AUNT FLORENCE'S BANANA BREAD
When I was a child, my Granny Patwell would have the entire family over for dinner just about every Saturday night. She lived in a little two bedroom home in St. Paul and the house would be full of cousins and extended relations. That little house was really a home. One of the extended relatives that would come on Saturdays was Great Aunt Florence and her claim to fame was her banana bread. My family would pick up Aunt Florence on the way to Granny's house. She would always laugh and tell stories about my dad. The ride was always more fun with Florence and I knew we would get to have her banana bread with the dinner. This my way of keeping her memories alive. Enjoy this recipe and remember how a small loaf of bread can bring such happiness.
GREAT AUNT FLORENCE'S BANANA BREAD
1 cup sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla
2 eggs, beaten
4 bananas, smashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup chopped walnuts
Cream the sugar and butter. Combine the remaining ingredients. Pour into a greased 9x5x3 loaf pan and bake at 350 degrees for 60 minutes.
ENJOY!
GREAT AUNT FLORENCE'S BANANA BREAD
1 cup sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla
2 eggs, beaten
4 bananas, smashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup chopped walnuts
Cream the sugar and butter. Combine the remaining ingredients. Pour into a greased 9x5x3 loaf pan and bake at 350 degrees for 60 minutes.
ENJOY!
Wednesday, August 1, 2012
CREAMY CUCUMBER SALAD - DADDY'S DELI NIGHT
Usually when I make Cucumber Salad, I make a Creamy Cucumber Salad too. My wife, Terri, likes this cucumber salad better. Both are great and worth the time. Give them a try and you decide. I can not decide so I make both. Peace in the family!
CREAMY CUCUMBER SALAD
1/2 cup miracle whip or mayonnaise
1/2 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
2 medium cucumbers, peeled and thinly sliced
Mix all the ingredients. Cover and refrigerate at least 4 hours. The salad dressing will thin as the cucumbers release their moisture. ENJOY!
CREAMY CUCUMBER SALAD
1/2 cup miracle whip or mayonnaise
1/2 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
2 medium cucumbers, peeled and thinly sliced
Mix all the ingredients. Cover and refrigerate at least 4 hours. The salad dressing will thin as the cucumbers release their moisture. ENJOY!
CUCUMBER SALAD-DADDY'S DELI NIGHT
We are in the middle of cucumber season from the garden. This recipe is a quick easy cucumber salad that my Granny Patwell would make. She always had a garden and she would send us out to pick the cucumbers for her. So whenever I make this salad I think of Granny and the fun we would have at her house. I hope these recipes will become memories for you and your families. ENJOY!
CUCUMBER SALAD
2 medium cucumbers, peeled and thinly sliced
2/3 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Place the cucumber in a bowl. Combine the remaining ingredients; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Enjoy!
CUCUMBER SALAD
2 medium cucumbers, peeled and thinly sliced
2/3 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Place the cucumber in a bowl. Combine the remaining ingredients; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Enjoy!
Monday, July 30, 2012
REFRIGERATOR SOUR DILL PICKLES
In my previous post, I professed my love of pickles. A sweet pickle is good, but a good sour dill pickle can not be beat. This is another refrigerated pickle, which means it must be kept refrigerated. This pickle will last up to two months, if they are not eaten up by then. This recipe will make one quart of pickles, but can be increased if you are blessed with an abundant harvest. They make great gifts. This pickle recipe will give you a nice crisp sour dill. During the summer season, we make sure we have a least one jar in the refrigerator at all times. It helps keep us ahead the cucumber harvest. ENJOY!
REFRIGERATOR SOUR DILL PICKLES
2-3 medium cucumbers, thinly sliced
1-2 dill weed heads
2 cloves garlic, minced
1 cups water
1 1/2 cups apple cider vinegar
3 tablespoons sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spice
Place the garlic, dill weed and cucumbers in a quart canning jar. Combine the remaining ingredients in a sauce pan and bring to a boil for 4 minutes. Carefully pour the hot pickling over the cucumbers in the jar. Cool to room temperature and top off the jar with additional pickling juice. Cover the jar with a lid and refrigerate. The pickle will be ready in 24 hours.
ENJOY!
REFRIGERATOR SOUR DILL PICKLES
2-3 medium cucumbers, thinly sliced
1-2 dill weed heads
2 cloves garlic, minced
1 cups water
1 1/2 cups apple cider vinegar
3 tablespoons sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spice
Place the garlic, dill weed and cucumbers in a quart canning jar. Combine the remaining ingredients in a sauce pan and bring to a boil for 4 minutes. Carefully pour the hot pickling over the cucumbers in the jar. Cool to room temperature and top off the jar with additional pickling juice. Cover the jar with a lid and refrigerate. The pickle will be ready in 24 hours.
ENJOY!
REFRIGERATOR BREAD & BUTTER PICKLES
I have to admit to a weakness for pickles. Sweet or sour, I love them. Fortunately, I found this recipe for homemade pickles that are as good as they get for Bread & Butter pickles. They go great with hamburgers and sandwiches. The jars disappear quickly in our refrigerator, since I am not the only pickle thief in the family. This recipe is a refrigerator pickle, which means they are not processed and need to be kept in the refrigerator. They will stay good for up to two months, but they will be eaten up before that long. Give them a try and enjoy!
REFRIGERATOR BREAD & BUTTER PICKLES
1/2 onion, sliced
2 medium cucumber, thinly sliced
1-2 heads dill weed
1 cup water
1 cup apple cider vinegar
1 1/2 cups sugar
pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon pickling spice
Place the onion, dill weed heads and cucumber slices in quart canning jar. Place the remaining ingredients in a saucepan and bring to a boil for 4 minutes. Carefully pour the hot pickling liquid over the onions and cucumbers, completely filling the jar. Allow to cool to room temperature and top off the jar with additional pickling liquid. Cover the jars with lids. Refrigerate.
The pickles will be ready in 24 hours and better the longer they are in the jar.
ENJOY!
REFRIGERATOR BREAD & BUTTER PICKLES
1/2 onion, sliced
2 medium cucumber, thinly sliced
1-2 heads dill weed
1 cup water
1 cup apple cider vinegar
1 1/2 cups sugar
pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon pickling spice
Place the onion, dill weed heads and cucumber slices in quart canning jar. Place the remaining ingredients in a saucepan and bring to a boil for 4 minutes. Carefully pour the hot pickling liquid over the onions and cucumbers, completely filling the jar. Allow to cool to room temperature and top off the jar with additional pickling liquid. Cover the jars with lids. Refrigerate.
The pickles will be ready in 24 hours and better the longer they are in the jar.
ENJOY!
Sunday, July 29, 2012
KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT
This recipe makes a large salad that is great for potlucks or large gatherings. You may want to cut it in half for your family. Feel free to add or subtract your favorite vegetables and make this salad your own. It is addictive and tasty. Give it a try!
KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT
1 small head cauliflower, broken into flowerets
1 green pepper, sliced
1 large carrot, peeled and sliced
1 large onion, sliced
4 stalks celery, cut into bite size chucks
1 cup fresh mushrooms
1 jar stuffed green olives, drained
1 can black olives, drained
1 jar pepperoncini, drained
1 pint cherry tomatoes
1 cup olive oil
1 cup red wine vinegar
1/2 cup white wine vinegar
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano leaves, crushed
Combine vegetables in a large bowl. Combine remaining ingredients; pour over the vegetable and mix well. Cover and chill at least 12 hours, stirring several times while marinating. ENJOY!
KAREN'S ANTIPASTO SALAD - DADDY'S DELI NIGHT
1 small head cauliflower, broken into flowerets
1 green pepper, sliced
1 large carrot, peeled and sliced
1 large onion, sliced
4 stalks celery, cut into bite size chucks
1 cup fresh mushrooms
1 jar stuffed green olives, drained
1 can black olives, drained
1 jar pepperoncini, drained
1 pint cherry tomatoes
1 cup olive oil
1 cup red wine vinegar
1/2 cup white wine vinegar
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano leaves, crushed
Combine vegetables in a large bowl. Combine remaining ingredients; pour over the vegetable and mix well. Cover and chill at least 12 hours, stirring several times while marinating. ENJOY!
Saturday, July 28, 2012
VEGETARIAN MUSHROOM LETTUCE WRAPS - LIKE P.F. CHANGS
My daughter, Emily, had her confirmation this past spring. After the ceremony, she could choose where we went for a celebration dinner. She picked P.F. Chang's, since she loves their lettuce wraps. CMT had a show which tries to replicate restaurant recipes with Todd Wilbur. He copied the Chicken Lettuce Wrap recipe and I adapted it to a vegetarian wrap. Give it a try and you will be pleasantly surprised.
VEGETARIAN MUSHROOM LETTUCE WRAPS
Table Sauce
1/2 cup warm water
2 tablespoons plus 1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped green onions
1 teaspoon Chinese hot mustard
1 teaspoon shiracha sauce
Lettuce Wrap Sauce
1 tablespoon plus 1/2 teaspoon black mushroom soy sauce
5 tablespoons water
5 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shao Hsing rice cooking wine
1 teaspoon corn starch
Filling
1 pound mushrooms quartered
8 ounces water chestnuts, diced
8 ounces bamboo shoots, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon garlic
2 teaspoons minced ginger
1/2 cup chopped scallions
6 iceberg lettuce cups
1 cup chow mien noodles
1. Combine the table sauce ingredients and set aside.
2. Combine the lettuce wrap sauce ingredients together.
3. Cut the bottom 1" off the iceberg lettuce and peel off the leaves for the wraps.
4 Heat up your wok or fry pan. Place the mushrooms and oil into the wok and saute for 3-5 minutes. Add the remaining filling ingredients and cook for 2 minutes. Add the lettuce wrap sauce and cook until the sauce thickens.
4. Serve the lettuce wraps with the table sauce and noodles.
ENJOY!
VEGETARIAN MUSHROOM LETTUCE WRAPS
Table Sauce
1/2 cup warm water
2 tablespoons plus 1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped green onions
1 teaspoon Chinese hot mustard
1 teaspoon shiracha sauce
Lettuce Wrap Sauce
1 tablespoon plus 1/2 teaspoon black mushroom soy sauce
5 tablespoons water
5 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon Shao Hsing rice cooking wine
1 teaspoon corn starch
Filling
1 pound mushrooms quartered
8 ounces water chestnuts, diced
8 ounces bamboo shoots, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon plus 1 teaspoon garlic
2 teaspoons minced ginger
1/2 cup chopped scallions
6 iceberg lettuce cups
1 cup chow mien noodles
1. Combine the table sauce ingredients and set aside.
2. Combine the lettuce wrap sauce ingredients together.
3. Cut the bottom 1" off the iceberg lettuce and peel off the leaves for the wraps.
4 Heat up your wok or fry pan. Place the mushrooms and oil into the wok and saute for 3-5 minutes. Add the remaining filling ingredients and cook for 2 minutes. Add the lettuce wrap sauce and cook until the sauce thickens.
4. Serve the lettuce wraps with the table sauce and noodles.
ENJOY!
Friday, July 27, 2012
SPICY SCIHUAN STYLE GREEN BEANS
Even though we have been suffering from a drought this year, with Terri's hard work our garden keeps us flush in vegetables for the summer. Green beans are great fresh from the garden, but its fun to try new recipes. P.F. Changs has a similar appetizer on their menu, which makes a great appetizer, side dish, or main vegetarian meal with rice. This recipe is a great change of pace during this time of year.
SPICY SCIHUAN STYLE GREEN BEANS
1 pound green beans. trimmed and cut into halves
1/4 cup water
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 teaspoon siracha sauce
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1. Mix the soy sauce, vinegar, sugar, black pepper and siracha sauce together. Heat a saute pan over medium high heat. Add the green beans and water to the pan and cover for 3-5 minutes until the beans are close to tender. Take off the cover and continue cooking until the water evaporates. Add the oil, garlic and ginger and saute for an additional 2 minutes, stirring occasionally so the garlic does not burn. Add the soy mixture and cook for 2 additional minutes until the soy sauce mixture thickens and coats the beans. Serve with rice if desired. ENJOY!
SPICY SCIHUAN STYLE GREEN BEANS
1 pound green beans. trimmed and cut into halves
1/4 cup water
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 teaspoon siracha sauce
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1. Mix the soy sauce, vinegar, sugar, black pepper and siracha sauce together. Heat a saute pan over medium high heat. Add the green beans and water to the pan and cover for 3-5 minutes until the beans are close to tender. Take off the cover and continue cooking until the water evaporates. Add the oil, garlic and ginger and saute for an additional 2 minutes, stirring occasionally so the garlic does not burn. Add the soy mixture and cook for 2 additional minutes until the soy sauce mixture thickens and coats the beans. Serve with rice if desired. ENJOY!
ZUCCHINI BREAD
Summer time means zucchini time. Our garden always produces an abundance of zucchinis. We use them in a variety of ways, but Zucchini Bread is one of the favorites of the whole family. This is a great recipe to use if one of the zucchini gets away from us and gets a little larger than desired. One day in the life of a zucchini in the garden must be seven days in zucchini days. They sure grow fast. Enjoy this moist delicious bread.
ZUCCHINI BREAD
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups flour
2 cups shredded zucchini
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Mix the eggs, vegetable oil, sugar, and vanilla until combined. Add the dry ingredients and combine. The mixture will seem thick. Add the zucchini and mix together until the batter is moist. Fold in nuts until blended in. Pace in bundt pan and bake for 1 hour at 350 degrees.
3. Let the bread cool for 30 minutes and then remove from the bundt pan.
Enjoy for breakfast, lunch, dinner or a great snack!
ZUCCHINI BREAD
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups flour
2 cups shredded zucchini
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Mix the eggs, vegetable oil, sugar, and vanilla until combined. Add the dry ingredients and combine. The mixture will seem thick. Add the zucchini and mix together until the batter is moist. Fold in nuts until blended in. Pace in bundt pan and bake for 1 hour at 350 degrees.
3. Let the bread cool for 30 minutes and then remove from the bundt pan.
Enjoy for breakfast, lunch, dinner or a great snack!
Friday, July 20, 2012
BUTTERMILK PANCAKES WITH BLUEBERRY MAPLE SYRUP
Our family likes to have traditional breakfast meals for dinner for fun. I have been looking for a good pancake recipe for some time. I found this recipe on the Saco Foods website. The recipe uses their dry Buttermilk powder which helps give the pancakes a wonderful flavor. This recipe makes about 8 large 8 inch pancakes. The pancakes are big and fluffy. The blueberry maple syrup is an easy way to make this special. Enjoy!
BUTTERMILK PANCAKES WITH BLUEBERRY MAPLE SYRUP
For the pancakes
2 cups flour
1/2 cup buttermilk powder
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups water
1/4 cup vegetable oil
For the syrup
1 cup blueberries, fresh or frozen
1/2 cup maple syrup
1. Combine the pancake ingredients and mix. Heat a griddle to medium high heat. Pour the batter onto the griddle. Flip the pancake when the small bubbles slow in formation. Remove from the griddle in 30-60 seconds.
2. Combine the syrup ingredients in a small sauce pan. Cook over a low heat until warm. Serve with the pancakes.
ENJOY!
BUTTERMILK PANCAKES WITH BLUEBERRY MAPLE SYRUP
For the pancakes
2 cups flour
1/2 cup buttermilk powder
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups water
1/4 cup vegetable oil
For the syrup
1 cup blueberries, fresh or frozen
1/2 cup maple syrup
1. Combine the pancake ingredients and mix. Heat a griddle to medium high heat. Pour the batter onto the griddle. Flip the pancake when the small bubbles slow in formation. Remove from the griddle in 30-60 seconds.
2. Combine the syrup ingredients in a small sauce pan. Cook over a low heat until warm. Serve with the pancakes.
ENJOY!
Tuesday, June 26, 2012
VEGETARIAN GERMAN POTATO SALAD - DADDY'S DELI NIGHT
This is another of the recipes that I rotate when we have Daddy's Deli Night. I love German Potato Salad which has bacon as an ingredient, but this version has all the flavor and tang. Give it a try, you will not miss the bacon.
VEGETARIAN GERMAN POTATO SALAD
1 1/2 pounds potatoes (about 4 medium potatoes)
1 tablespoon vegetable oil
1 medium onion, chopped
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon celery seed
dash black pepper
1/2 cup water
1/2 cup vinegar
1. Boil potatoes in salted water until tender, 20-30 minutes. Drain.
2. Heat a pan with oil. Saute onions until tender. Add flour through black pepper, stirring constantly for an additional 1-2 minutes. Add water and vinegar and bring to a boil for 1 minute. Remove from heat.
3. Serve warm or cold.
ENJOY!
VEGETARIAN GERMAN POTATO SALAD
1 1/2 pounds potatoes (about 4 medium potatoes)
1 tablespoon vegetable oil
1 medium onion, chopped
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon celery seed
dash black pepper
1/2 cup water
1/2 cup vinegar
1. Boil potatoes in salted water until tender, 20-30 minutes. Drain.
2. Heat a pan with oil. Saute onions until tender. Add flour through black pepper, stirring constantly for an additional 1-2 minutes. Add water and vinegar and bring to a boil for 1 minute. Remove from heat.
3. Serve warm or cold.
ENJOY!
Tuesday, May 15, 2012
BROCCOLI & CHEESE SOUP
Our family loves to have soup for a meal. Usually, we make a loaf of Crusty Cuban Bread with it for a warm and delicious meal. So often Broccoli and Cheese soup has a lot of cream and cheese in it. This recipe makes a smooth and tasteful soup with the emphasis on broccoli. Give it a try and ENJOY!
BROCCOLI & CHEESE SOUP
2 tablespoon butter
2 pounds broccoli, chopped
1 onion, chopped
2 cloves garlic
1/4 teaspoon baking soda
1/2 teaspoon Cayenne pepper
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1 cup water
Saute the above ingredients and then add the water. Let simmer covered for 20 minutes.
The broccoli will looked overcooked. Add 2 cups vegetable broth plus one cup additional water.
2 cups vegetable broth
1 cup water
2 cups baby spinach leaves
1 cup shredded cheddar
1 cup shredded Parmesan
Add 2 cups spinach leaves and cook for 1 - 2 minutes. Place 1/3 the soup mixture in a blender and add the cheese. Process until smooth. Place in bowl and continue until all the soup mixture is blended.
Return to the pot and warm. Adjust salt and pepper if needed. Serve with additional cheese and croutons if desired.
ENJOY!
BROCCOLI & CHEESE SOUP
2 tablespoon butter
2 pounds broccoli, chopped
1 onion, chopped
2 cloves garlic
1/4 teaspoon baking soda
1/2 teaspoon Cayenne pepper
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
1 cup water
Saute the above ingredients and then add the water. Let simmer covered for 20 minutes.
The broccoli will looked overcooked. Add 2 cups vegetable broth plus one cup additional water.
2 cups vegetable broth
1 cup water
2 cups baby spinach leaves
1 cup shredded cheddar
1 cup shredded Parmesan
Add 2 cups spinach leaves and cook for 1 - 2 minutes. Place 1/3 the soup mixture in a blender and add the cheese. Process until smooth. Place in bowl and continue until all the soup mixture is blended.
Return to the pot and warm. Adjust salt and pepper if needed. Serve with additional cheese and croutons if desired.
ENJOY!
Monday, April 16, 2012
BARLEY AND ASPARAGUS RISOTTO
My sister, Joanne, is a great at remembering to send cards for the holidays and birthdays. Usually when a card card comes she sends me various clippings from the newspaper and magazines about new recipes or restaurants in the Twin Cities. I always enjoy receiving them and trying the recipes. This is one of the recipes she sent me and it is a winner. The barley gives the dish a nutty flavor and makes a great main course or side dish. Give it a try and ENJOY!
BARLEY AND ASPARAGUS RISOTTO
2 tablespoons olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
1 cup pearl barley
1/4 cup white wine
3 cups vegetable stock, divided
2 cups asparagus, trimmed and cut into 1" pieces
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup toasted, sliced almonds
Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 2 minutes or until slightly softened. Add the garlic and cook for another minute. Add the barley and cook for another 3 minutes until lightly toasted.
Add white wine and cook, stirring until the wine has evaporated. Add 2 1/2 cups of the stock and bring to a boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
Add the asparagus, 1.4 cup Parmesan cheese and remaining broth if needed, simmer, covered for an additional 5 minutes, or until the asparagus and barley are tender. Garnish with remaining Parmesan and almonds.
BARLEY AND ASPARAGUS RISOTTO
2 tablespoons olive oil
1/3 cup finely chopped onion
1 garlic clove, minced
1 cup pearl barley
1/4 cup white wine
3 cups vegetable stock, divided
2 cups asparagus, trimmed and cut into 1" pieces
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup toasted, sliced almonds
Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 2 minutes or until slightly softened. Add the garlic and cook for another minute. Add the barley and cook for another 3 minutes until lightly toasted.
Add white wine and cook, stirring until the wine has evaporated. Add 2 1/2 cups of the stock and bring to a boil. Reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
Add the asparagus, 1.4 cup Parmesan cheese and remaining broth if needed, simmer, covered for an additional 5 minutes, or until the asparagus and barley are tender. Garnish with remaining Parmesan and almonds.
Saturday, April 7, 2012
HASH BROWN CASSEROLE
The other day my sister called and asked for this recipe. She wanted to serve it with her Easter dinner. This simple casserole is a great addition to any meal. We usually have it at our Christmas meal with family, After I sent her the recipe, I decided to add it our Easter meal too. ENJOY!
HASH BROWN CASSEROLE
2 pounds frozen hash browns
1 can cream of mushroom soup
1 stick butter
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces sour cream
8 ounces shredded cheddar cheese
corn flakes for topping
Combine the the ingredients except for the corn flakes. Place in a casserole dish. Top with corn flakes and bake at 350 degrees for 40 - 50 minutes.
ENJOY!
HASH BROWN CASSEROLE
2 pounds frozen hash browns
1 can cream of mushroom soup
1 stick butter
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces sour cream
8 ounces shredded cheddar cheese
corn flakes for topping
Combine the the ingredients except for the corn flakes. Place in a casserole dish. Top with corn flakes and bake at 350 degrees for 40 - 50 minutes.
ENJOY!
Tuesday, March 20, 2012
THREE BEAN SALAD - DADDY'S DELI NIGHT
I am sorry I have been away for a while. I sold my business in March of last year and I started this blog to have some fun. In December, I had to take the business back and the business took most of my time and focus. Now I am back and will try to have regular postings again. So here goes!
I enjoy making dinners for my family and since I have two vegetarians to cook for, I need to be creative with our menu planning. About once a week, we have Daddy's Deli Night. I make 3 - 4 deli salads for our meal. Today I will share our Three Bean Salad, which is a bit of a misnomer since I put in more than tree types of beans in. You can experiment and put in whatever type of beans you like.
It's nice to be back and ENJOY!
THREE BEAN SALAD
1 15 oz can dark kidney beans
1 15 oz can light kidney beans
1 15 oz can green beans
1 15 ox can wax beans
1 15 oz can garbanzo beans (chickpeas)
2 cups celery sliced
1 large onion sliced
1 medium green pepper chopped
3/4 cup apple cider vinegar
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup basil chopped
2 teaspoons salt
1 teaspoon black pepper
1. Drain beans and combine with vegetables and basil.
2. Boil the vinegar, oil and sugar to a boil
3. Cool the liquid mixture and pour over the vegetables. Refrigerate overnight.
ENJOY!
I enjoy making dinners for my family and since I have two vegetarians to cook for, I need to be creative with our menu planning. About once a week, we have Daddy's Deli Night. I make 3 - 4 deli salads for our meal. Today I will share our Three Bean Salad, which is a bit of a misnomer since I put in more than tree types of beans in. You can experiment and put in whatever type of beans you like.
It's nice to be back and ENJOY!
THREE BEAN SALAD
1 15 oz can dark kidney beans
1 15 oz can light kidney beans
1 15 oz can green beans
1 15 ox can wax beans
1 15 oz can garbanzo beans (chickpeas)
2 cups celery sliced
1 large onion sliced
1 medium green pepper chopped
3/4 cup apple cider vinegar
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup basil chopped
2 teaspoons salt
1 teaspoon black pepper
1. Drain beans and combine with vegetables and basil.
2. Boil the vinegar, oil and sugar to a boil
3. Cool the liquid mixture and pour over the vegetables. Refrigerate overnight.
ENJOY!
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