Thursday, December 31, 2009
The Duke would have liked these. Fluffy and cheesey with little chiles for bite. This was a special treat for Christmas morning. Easy to make and with 45 minutes to bake, it gave us time to open presents. Santa came to visit us so we were busy unwrapping gifts.
John Wayne Eggs page 194
1 pound Monterey Jack cheese, shredded
1 pound Cheddar cheese, shredded
1 (4 ounce) can chopped green chiles
6 egg whites
2/3 cup evaporated milk or whipping cream
6 egg yolks
1 tablespoon all purpose flour
salt and pepper to taste
2 tomatoes, sliced
Preheat the oven to 325 degrees. Mix the Monterey Jack cheese, Cheddar cheese and green chiles in a bowl and spread the cheese mixture over the bottom of a buttered 9 X 13 inch baking dish. Beat the egg whites in a mixing bowl until stiff peaks form.
Beat the evaporated milk, egg yolks, flour, salt and pepper in a mixing bowl until blended. Fold the egg whites into the egg yolk mixture and pour over the prepared layers. Use a fork to make sure the milk mixture seeps through the cheese. Bake for 30 minutes and top with the tomatoes. Bake for 15 minutes longer. Serve immediately.
Note: We used Mozarella cheese instead of Monterey Jack. Also substituted fat free evaporated milk to watch calories. A new Christmas gift was a Cuisinart Smart Stick Hand Blender to whip those egg whites into shape. It was very efficient.
Tuesday, December 29, 2009
If you are traveling and want a book to gift or read on the plane, Prairie News and Mosaic at Terminal 4 are well stocked with our cookbook. Prairie News has it on display with many other Arizona cookbooks. Mosaic has an interesting mix of collectables from Arizona.
Sunday, December 27, 2009
2 cups sugar
3/4 cup evaporated milk (we used fat free)
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon peppermint extract
Green food coloring
4 cups walnut halves
Directions: Mix the sugar, milk, butter and salt in the top of a double boiler and place over direct heat. Cook for 2 minutes or until the sugar dissolves, stirring frequently. Reduce the heat and place over simmering water.
Cook for 7 minutes or to 234 to 240 degrees on a candy thermometer, soft-ball stage. Stir in the flavoring and food coloring. Add the walnuts and stir until coated. Spread the walnuts in a single layer on a sheet of foil and let stand until cool. Store in an airtight containter.
Note: Make a day ahead to let dry. Use two cookie sheets with foil. The best part is licking the bowl.
Friday, December 25, 2009
Basically a fritatta is an unturned, not-folded omelette (and also called a tortilla in Spanish cooking, but that's just too confusing). It can be whipped up in a few minutes. You really only need eggs and a little fat to cook them in, but eggs go well with lots of different flavors, so use your imagination.
Beat together 3 eggs and about 2 tablespoons of cold water until the yolks and whites are well-blended. In a heavy skillet (preferably cast iron) over medium-high, heat about 2 tablespoons of fat (I like a combination of butter and olive oil, but anything works...don't skimp, though, or the fritatta will stick). When the fat is hot (but not smoking), pour in the eggs.
Don't stir or anything, just let the bottom set and even brown a bit. When the top is just starting to set (that is, it doesn't look totally runny anymore), take the pan off the burner and stick it in a hot oven (or under the broiler, but watch it closely or you'll burn it). Cook another 5 minutes or so until the top begins to brown.
If you don't have an oven, you can flip it and cook the top in the skillet. The easiest way is to slide the fritatta onto a plate, put another plate upside down on top, flip it all over, then slide it back into the hot pan.
1 pound spinach
6 eggs or 1 cup Egg Beaters
1/4 chopped onion
1/4 chopped red pepper
6 slices bacon (or turkey sausage and use non-stick spray)
1 cup shredded cheese (or low fat shredded cheese)
1/2 cup feta cheese
Saute bacon in cast iron pan and drain grease. Using same pan, saute onion until transparent with red pepper. Add egg beaters, cooked spinach and shredded cheese. Cook as noted above on stove. Top with feta cheese and place in broiler until cheese melted.
Tuesday, December 22, 2009
After a morning of cross country skiing, nothing warms you up like this drink. The family enjoyed themselves learning the tricks of skiing (mostly learning how to go forward and not backward on the uphill slopes).
Tumbleweeds page 192 in the cookbook also has Kahlua with vodka and brandy but it is an ice cream drink. Great for the summer time.
Our daughter, Candice created this unique concoction for the wintery weather.
Fill shot glass in thirds. Maintain layers by pouring liquid slowly over the back of a spoon.
top with 1/3 Peppermint Schnapps
Turn off lights, ignite peppermint schnapps and place marshmallow into fire. Once toasted to desired amount, blow out fire. Let glass cool or pour into 2nd glass. Shoot!
*Note: use thick, clear shot glass.
Saturday, December 19, 2009
Here is another tasty recipe served at a Historical League meeting. Thanks to Pam Ryan for sharing it with us on the blog. Easy to make, healthy and great presentation.
Red & Green Salad
2 pkgs. Spinach &/or romaine lettuce
1 C. toasted almonds
1 pkg. craisins
4 oz. feta cheese – crumbled
8-10 slices bacon – fried, drained, & crumbled
Dressing (enough for two salads)
½ C. each peanut & canola oil
¾ C. sugar dissolved in ½ C. wine vinegar, heated in microwave
¾ tsp. garlic
½ tsp salt
½ tsp paprika
½ tsp. white pepper
½ tsp. cayenne pepper (if you want more bite to your dressing)
Note: Pam suggested adding chicken to it for a heartier salad.
Wednesday, December 16, 2009
Crust: Use 2 packages of crescent rolls
Spread one package on a 9x 13 cookie sheet or pan
Filling: mix together
1- 8 ounce package cream cheese
1 cup sugar
1 egg yolk- save the white
1 tsp. vanilla
1 1/2 tsp. almond extract
Spread over the crescent rolls
Spread out 2nd package of rolls, lay over filling and blend edges together
Glaze with the egg white
Topping: Sprinkle with a few tablespoons of sugar and small package of sliced almonds
Bake 350 degrees for 30 minutes
Note: Sharon just heard the crescent rolls now come in large sheets which would also work.
Monday, December 14, 2009
Non profits always help out other non profits so when the Band supporters called to ask us if we wanted a booth, I said, "Yes". It was a cold day with threat of rain but Kay Holcombe and Sandy Goodheart were bundled up and smiling at 8:45 am on Saturday, Dec 12. Carolyn Mendoza and Mariamne Moore came for the second shift to make it a productive day for the cookbook.
The Queen of Clean gave a talk. Our neighbor had a classic T bird convertible and we all wanted a ride.
Volunteers make these fundraising efforts so rewarding.
Saturday, December 12, 2009
Frozen dessert in the frozen north may not make much sense but it was very good and the perfect finish to a great company dinner. Calgary, Canada hit minus 30 while we were there with a snow storm crippling the city and stopping schools and businesses . . . but not us. We walked to the corner market to get the ingredients for Margarita Pie and covered every inch of exposed skin so our faces were barely visible. Brrrr. But it was worth it.
My sister in law, Kitty McLeod, added the two tablespoons of tequila and I stirred in the ingredients. Nephew, Alec McLeod, couldn't wait to add the whipped creme and limes.
Margarita Pie pg. 124 from Rancho de la Osa in Sasabe, AZ
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup butter, melted
1/2 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
2 tablespoons gold tequila
2 tablespoons Triple Sec (We used Galliano since we couldn't buy Triple Sec at the corner market. Is that a NO NO in the liquer world??)
2 cups heavy whipping cream, whipped
Green food coloring (optional)
For the crust, pulse the pretzels and sugar in a food processor several times to combine. (We used a blender and it worked great.) Add the butter in a steady stream and process until well mixed. Press over the bottom and side of a 9 inch pie plate sprayed with non stick cooking spray.
For the pie, combine the lime juice, condensed milk, tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring if you desire a deeper color. Spoon into the crust. Cover with plastic wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.
Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels but the pretzel crust is the best. Serves 6 to 8.
Wednesday, December 9, 2009
Having an early Christmas Dinner in Calgary, Canada was a great time to try new recipes. The Spinach Mushroom Florentine was a big hit. We stayed with good friend, Alec McDonald, and he was an excellent host even helping stir the spinach dish. He also grilled perfect steaks after shoveling a foot of fresh snow off the BBQ. When tiny Megan enjoyed a second helping of spinach we knew it was good. Family members include Alec, Megan McDonald, Steven Patterson, Elaine McDonald.
Spinach Mushroom Florentine pg 190
1 pound cremini mushrooms, sliced
2 (10 ounce) packages frozen choppen spinach, thawed and drained
1/4 cup chopped onion
1/4 cup butter, melted
1 cup shredded Cheddar cheese
1 teaspoon salt
Garlic powder to taste
Preheat the oven to 350 degrees. Saute the mushrooms in a non stick skillet until tender. Cool slightly. Press the excess moisture from the spinach. Combine the spinach, onion, butter, 1/2 cup of the cheese and the salt in a bowl and mix well. Spoon half the spinach mixture into a buttered 9 X 13 inch baking dish and top with half the mushrooms. Sprinkle with garlic powder. Top with the remaining spinach mixture, remaining mushrooms and garlic powder. Sprinkle with the remaining 1/2 cup cheese and bake for 20 minutes or until bubbly. Serves 6 to 8.
Note: We used lots of fresh spinach and it was so-o-o yummy. Also did not need to butter the dish.
Monday, December 7, 2009
The following is Bonnie Newhoff's version -
"It is pretty much the same recipe but substituting two cans of cherry pie filling, the kind with the extra cherries, and using chocolate cake instead. I add a little almond extract to the cherry filling, a squeeze of lemon and a sprinkle of cinnamon to freshen it and then after the dry chocolate cake mix and butter, sprinkle chocolate chips over all instead of nuts. The baking time is the same."
PUMPKIN PIE CAKE
1 cup sugar
1 can (12 ounces) evaporated milk
1 can ( 30 ounces) pumpkin pie filling mix (must use flavored pie filling,
not pure pumpkin)
1 box (about 18 ounces) yellow cake mix
1 cup (2 sticks) melted butter
1 cup chopped pecans
Whipped cream for garnish
Heat oven to 350 degrees. In a large bowl, whisk the eggs, sugar, evaporated milk and pumpkin pie filling mix. Pour into a greased 9 by 13 inch pan. Sprinkle dry cake mix over batter. Drizzle melted butter over cake mix. Cover with chopped pecans. Bake 60 to 70 minutes, being careful not to let pecans burn. Can cover with aluminum foil near end if pecans start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely. Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening. Garnish with whipped cream, if desired.
Makes 8 servings.
Thursday, December 3, 2009
Carolyn Mendoza is a whirlwind when it comes to cookbook sales. She volunteered again at the Briar Patch Boutique at Sequoya School over Thanksgiving weekend and introduced many people to the cookbook as well as the Historical League and the AHS Museum at Papago Park. Three days of working and she still joked with customers. Jeannine Moyle and Gaye Ingram also volunteered.
Thanks to show promoter Jeannie Cueto for organizing a wonderful shopping event www.BriarPatchCrafts.com.
League member Janie Burke was a vendor also showing her beautiful s-o-f-t silk comforters www.silkyslumber.com.
Tuesday, December 1, 2009
Thanksgiving cooks in their Historical League aprons: Beth Blumit Dieterle, Joan Robinson-Blumit (member) and Kathryn Dieterle, age 3. Aprons come in 3 sizes - child, junior and adult. Sharp-looking and easy to wash, League aprons make great gifts.