Wednesday, March 19, 2008
Prepare these for dinner, then toast leftovers to serve for breakfast.
Our backyard neighbor had a tree limb from their willow tree fall on Jacob’s white vinyl fence. The branch busted the lintel of one post and broke off several spikes. We had previously brought this hazard waiting to happen to our neighbor. In fact, this summer he trimmed three limbs but in the process split three of our pussy willow bushes.
Being curious Joan made these breads to take over to Bill and Marlene so she could inquire as to what they plan to do about the mishap.
Prep: 25 minutes
Bake: 12 minutes
Cool: 5 minutes
Nonstick cooking spray
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1/3 cup corn, canola, or vegetable oil
2 large eggs, lightly beaten
2 tsp. finely shredded orange peel
3/4 cup raspberries
3/4 cup blueberries
1. Preheat oven to 400°F. Coat five 5 3/4x3x2-inch disposable foil loaf pans or disposable foil cups (layer two liners) with cooking spray.
2. In a large bowl combine cornmeal, flour, sugar, baking powder, and salt, Add milk, oil, eggs, and orange peel. Stir to combine. Gently stir in raspberries and blueberries. Evenly divide batter among loaf pans or muffin cups.
3. Bake until tops are lightly golden and a toothpick inserted in center comes out clean. Allow 18 to 20 minutes for loaves; 12 to 15 minutes for muffins. Cool in pans for 5 minutes. Remove from pans cool on wire rack before serving. Serve with Citrus Butter.
Makes 5 loaves (5 servings each) or 12 to 14 muffins.
TEST KITCHEN TIP-. To make biscotti from loaves, use a serrated knife to cut loaves lengthwise in 1/2-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake at 325°F for 10 minutes. Turn slices over: bake 10 to 15 minutes more or until dry and crisp. Transfer to wire rack to cool.
TEST KITCHEN TIP: To assemble ingredients ahead, combine dry ingredients in a large self-sealing plastic bag. Combine wet ingredients in a screw-top jar and store in cooler. To bake, pour the wet ingredients into dry, seal bag and knead to mix. Open bag and add berries; knead gently (berries will be mashed. Cut a 1-inch hole in bottom comer of bag; pipe batter into prepared cups.
Tuesday, March 18, 2008
Wednesday, March 12, 2008
Client No. 9 resigns. The Orangemen give up the ghost. What to do with last night's left-over pork roast? Let's make chili.
3/4 pound boneless pork sirloin chops or pork shoulder steaks, cut into 1/2 inch cubes
1/2 cup onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 14 1/2-ounce cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/4-inch cubes (about 1 1/2 cups)
1 cup water
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup loose-pack frozen whole kernel corn
1 tablespoon chili powder
1 tablespoon grated unsweetened chocolate
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed
Cut pork into 1/2-inch cubes. In a Dutch oven, cook and stir pork, onion and garlic in hot oil until meat is browned. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. To serve, ladle chili into bowls.
Makes 6 servings.
Note: For best flavor, make the chili a day ahead.
(Recipe found on Bean Bible)
Monday, March 10, 2008
Winter returned. Joan remembered an easy to prepare meal that she had not made in sometime. But the recipe could not found - in the kitchen cupboard cookbook, in the computer files, in the stack of miscellaneous papers in the reading room.
The World Wide Web to the rescue. Googled Heluva Good Cheese and there it was.
Joan made this dish which warmed the cockles of our hearts as winter attempts to leave Central New York.
Makes 6 servings
Prep Time: 25 minutes
Baking Time: 35 minutes
* 4 cups (11 oz.) medium pasta shells
* 10 oz. package fresh spinach, rinsed and coarsely chopped
* 3 cups (12 oz.) Heluva Good!® Cheddar Cheese, grated
* 1 cup Heluva Good!® Sour Cream
* 1 13-3/4 oz. can artichoke hearts in brine, drained and quartered
* 1 14-1/2 oz. can Italian-style stewed tomatoes
Cook pasta in an 8 quart (2 gallon) pot of rapidly boiling salted water. After 5 minutes, add spinach and cook both until pasta is done, about 6-8 minutes total. Drain, rinse in cold water and drain again. Combine pasta/spinach mixture with remaining ingredients. Spoon into a greased 3-quart casserole and bake at 350°F for 30-35 minutes. Serve piping hot.