Bacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette... 3 Fennel Sausage Stuffing... 4 Carole s Chili for a Crowd... 4 Red Cabbage and Apple Casserole... 5 Chicken Piccata Supreme... 5 Salmon Pasta Salad... 6 Viennese Coffee Bread... 7 Blueberry Kutchen... 7 Pumpkin Cheesecake with Maple Glaze... 8 Pat's Version of Betty Crocker's Pecan Pie... 8
Bacon Pizza with Blue Cheese This bacon pizza combines the classic flavors of bacon and blue cheese. A traditional tomato sauce works well, but you can also make this pizza by simply brushing the dough with olive oil...either way these classic tastes work great on a pizza. 1/3 Cup Pizza Sauce 1 1/2 Cups Grated Mozzarella Cheese 3 oz Blue Cheese, Crumbled 5 Slices Bacon, Cooked and Crumbled 2 Tbs Basil, Fresh, Chopped 1 Boboli Crust Cook bacon, drain excess oil, and crumble Spread pizza sauce evenly over pizza crust Layer mozzarella cheese, blue cheese, and bacon Bake at 450 degrees for 8 to 10 minutes until cheese is melted and crust is golden brown Top with fresh chopped basil before serving Muffin Frittatas 6 eggs 1/2 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup chopped zucchini 1/4 cup chopped red bell pepper 2 tablespoons chopped red onion 1 cup shredded Cheddar cheese Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Bake in 350 degrees F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm Spinach and Blue Cheese Salad Mix together: Spinach Green apple, one, chopped 2
Sliced red sweet onion Candied nuts, slightly chopped Crumbled blue cheese Salt and pepper Dressing: Honey Mustard (refrigerated section of the store) This recipe tastes even better if the flavors have a chance to blend for a few minutes after the dressing has been applied. Easy and delicious. Duck Hash on Toasted Baguette 1 baguette, sliced on an angle about 1/3 inch thick (30 pieces) 3 tbs extra-virgin olive oil, plus more as needed 1 1/2 teaspoons kosher salt, plus more for seasoning 1 medium sweet potato, about 8 ounces 2 legs duck confit, about 1 pound total, room temperature 3 cloves garlic, 2 peeled and smashed, 1 minced 1 sprig rosemary 1/2 small onion, finely diced 1 rib celery, finely diced 1/2 red bell pepper, finely diced 1/4 cup chicken broth, homemade or lowsodium canned, plus more as needed 2 tablespoons hoisin sauce Hot sauce, optional Freshly ground black pepper 4 sprigs fresh flat-leaf parsley, leaves chopped Splash of sherry vinegar Preheat the oven to 350 degrees F. Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside. Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes. Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more. 3
While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash. Serves 15 as an hors d'oeuvres, 2 per person Fennel Sausage Stuffing 1 1/2 pounds ground sausage 1/2 cup chopped fennel, medium dice 1/2 cup small diced onion 1 tablespoon garlic minced 1 tablespoon thyme picked 4 cups large diced dried French bread 28 ounces chicken stock 12 ounces heavy cream Salt and pepper to taste In a large sauté pan at ground sausage and cook until golden brown, this will release the meats natural sugars. Once the meat is cooked add the fennel and onion and cook for about 5 minutes. As the onion begins to become translucent add the garlic and cook for another 2 minutes. Add the bread, thyme, chicken stock and a little bit of cream. Combine all ingredients and place into a casserole dish. Cover and bake for 25 at 375 degrees then remove the foil and finish baking for another 10 to 12 minutes. Let the dish stand 5 to 10 minutes before serving. Carole s Chili for a Crowd 1/2 cup olive oil 1 3/4 lbs yellow onions, chopped 2 pounds sweet Italian sausage, removed from casings 8 pounds beef chuck, ground 1 1/2 tbs freshly ground pepper 2 cans, (12 oz each) tomato paste 3 tbs minced fresh garlic 3 oz ground cumin seed 4 oz chili powder 4 tbs dried oregano 4 tbs salt 4 tbs dried basil 6 pounds canned Italian plum tomatoes or diced tomatoes 1/2 cup Burgundy wine 1/4 cup fresh lemon juice 1/2 cup chopped fresh dill 1/2 cup chopped Italian parsley 3 (16 oz) cans dark red kidney beans, drained 4
1/2 cup prepared Dijon mustard the 4 (5 1/2 oz) cans pitted black olives, drained Heat olive oil in a very large soup kettle. And onions and cook over low heat, covered, until tender and translucent, about 10 minutes. Crumble the sausage and ground chuck into the kettle and cook over medium high, stirring until well browned. Spoon out as much excess fat as possible. The over low heat stir in black pepper, tomato paste, garlic, ground cumin seed, chili powder, mustard, salt, basil and oregano. Add drained tomatoes, burgundy wine, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer uncovered for another 15 minutes. Taste for seasoning. Add olives and simmer for another 5 minutes to heat through and serve immediately. Red Cabbage and Apple Casserole 1 1/2 pounds of red cabbage 3 onions chopped 2 fennel bulbs, roughly chopped 2 tbsp caraway seeds 3 large tart apples or 1 large cooking apple 1 1/4 cups plain yogurt 1 tbsp creamed horseradish salt and freshly ground pepper to taste Preheat oven to 300 degrees. Shred red cabbage thinly discarding any tough stalks. Mix with onions, fennel and caraway seeds in large bowl. Pell, core and chop apples, then stir them into the cabbage mixture, transfer to a casserole dish and set aside. Mix horseradish and yogurt. Stir it into the casserole, season with salt and pepper and cover tightly. Bake 1 1/2 hours, stirring once or twice during cooking. Serve hot with rye bread. Chicken Piccata Supreme 4 boneless, skinless chicken breast halves, pounded thin between pieces of plastic wrap. 1/2 cup all purpose flour (you will not use all of this it is for dusting the chicken). 1/2 teaspoon salt. 1/4 teaspoon freshly ground pepper. 5
3 tablespoons olive oil, divided. 2 teaspoons freshly pressed garlic. 1/2 cup scallions, finely chopped. 1 tablespoon freshly squeezed lime juice. 1/4 cup dry white wine. 6 tablespoons (3/4 stick) unsalted butter. Dredge the pounded chicken breasts in a mixture of the flour, salt, and pepper. set aside. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil shimmers, put in two of the chicken breasts and sauté for about 1 1/2 minutes per side, until the outside is nicely browned but the interior of the chicken is still very slightly pink. Remove the pieces to a plate and repeat with the other two chicken breasts. Set aside. Turn the heat under the sauté pan to low and add the last tablespoon of oil and the garlic. Cook the garlic very gently for several minutes, until it is very soft and cooked through. Do not burn the garlic. Add the scallions, juice, white wine, and butter to the pan. Bring the heat up to medium, stirring constantly. Once the butter is melted, continue to cook and stir for a minute or a bit longer, until the sauce has reduced slightly. Keeping the heat up, return the chicken to the pan, and cook and stir until the chicken has just cooked through (check by cutting into one piece), about 2 or 3 minutes. Place the chicken on a heated serving platter. Pour the sauce over the chicken and serve immediately. Makes 4 Servings Salmon Pasta Salad 8 ounces spiral pasta, cooked and 1/3 cup fresh lemon or lime juice drained 1 1/2 teaspoons dill weed 2 cups fully cooked salmon chunks 1 garlic clove, minced 1 1/2 cups cherry tomatoes, quartered 3/4 teaspoon salt 1 medium cucumber, quartered and sliced 1/4 teaspoon pepper 1 small red onion, sliced 1 head lettuce, torn 1/2 cup vegetable oil In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce 6
Viennese Coffee Bread 2 pkg. dry yeast 4 T. sugar 1 c. water at 106 degrees 1 1/3 c. warm milk 7 c. bread flour 2 c. seedless raisins 1 1/2 t. salt 1 t. vanilla 1 c. chopped slivered almonds 6 T. butter or margarine, softened 3 eggs 1 egg yolk 1 T. water Put raisins in glass bowl with 1 c. water & heat in microwave for 1 minute. Let sit 5 min then drain raisins. Combine yeast with warm water & 1 t. sugar. Let sit for 5 minutes till bubbly. Put in bowl. Add sugar, raisins, vanilla, milk, butter, almonds & 3 eggs. Mix with large whisk. Add 3 cups flour, stir, and then add salt. Add 2 more cups flour & stir with wooden spoon. Slowly add one more cup flour & start kneading. Continue to add flour till soft ball forms then knead for 2-5 minutes till round & smooth. Put in oiled, glass bowl & turn. Cover tightly with plastic wrap then put in microwave on Defrost, Power level 1 & let rise for 30 minutes. Take out, punch down dough. Divide dough in 3rds with a large ball, a medium ball and a small ball. With each ball, divide into three pieces & roll into 3 ropes. Braid together & place on greased cookie sheet. Braid second ball & place on top of first braid. Repeat process with third ball. Secure with toothpicks. Mix egg yolk & water. Brush over bread. Cover bread with plastic wrap & let rise till double. Heat oven to 350. Bake for one hour, tenting with foil once browned to your liking. Use a probe thermometer to test near end of baking period. Make sure internal temperature of bread is 195-210 to make sure center is cooked through. Remove & place on cooling rack. You may dust with powdered sugar if desired. Makes one very large loaf. Remove toothpicks before serving. Blueberry Kutchen 1 cup + 2 tbs flour Pinch of salt 1/2 cup butter 1tbs white vinegar Dash of cinnamon 3 cups Blueberries Confectioners' sugar 1 cup + 2 tbs granulated sugar Combine 1 cup flour, the salt and 1 tbs sugar. Work in butter with fingers or pastry blender. Mix in vinegar. Use a 9" loose bottom layer cake pan 1 1/2 " deep. Spread crust mixture on bottom to depth of 1/4" and thinly around sides to a height of 1". Combine 1 cup 7
granulated sugar, 2 tbs flour and the cinnamon. Add 2 cups blueberries. Pour into crust. Bake at 400F 1 hour. Remove from oven and put 1 cup raw blueberries on top. Cool and remove rim of pan. Dust with confectioners' sugar. Serves 8. Pumpkin Cheesecake with Maple Glaze 1 ½ cups graham cracker crumbs ¼ cup sugar ¼ cup butter 3 8-oz. packages cream cheese 1 14 oz. can sweetened condensed milk 1 16 oz. can pumpkin 3 eggs ¼ cup maple syrup 1 ½ teaspoons ground cinnamon 1 teaspoon ground nutmeg Heat oven to 300 degrees. Combine crumbs, sugar and melted butter. Press firmly on bottom of 9-inch springform pan. With mixer, beat softened cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon and nutmeg; mix well. Pour into pan. Bake 1 hour 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool and chill. Raisin Nut Glaze 2 tablespoons water 4 teaspoons cornstarch 2 tablespoons butter ½ cup pure maple syrup ½ cup chopped nuts ½ cup raisins Combine water and cornstarch. In small saucepan, melt butter. Add maple syrup and cornstarch mixer; cool and stir until slightly thickened. Add chopped nuts and raisins. Spoon over chilled cheesecake. Pat's Version of Betty Crocker's Pecan Pie Pastry for Two-Crust Pies (I use the recipe for the 8 inch pie to make a single 9 pie as I like to have enough pasty to work, I like a little bit thicker crust and want a nice flute on my edges) For 9 Pie For 8 Pie 8
Mix together 2 C Sifted Gold Medal Flour 1 ½ Cups 1 tsp. Salt ¾ tsp. Cut in *2/3 C Shortening *1/2 Cup Sprinkle with 4 Tbsp Water 3 Tbsp *When using hydrogenated shortenings, add about 2 Tbsp more. Sprinkle with water, a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather dough together with the fingers so it cleans the bowl. Press into a ball. Then roll out or keep in waxed paper in refrigerator until needed. What this makes it my own, is, I roll the dough out once, then dot the top with 1 Tbsp butter, cut into 9 pieces. Then I fold the dough in half, then in half again and roll one more time. This gives a little extra richness and flakiness to the crust. Filling (I use the filling recipe for the 9 pie and I double the amount of Pecans called for) For 9 Pie For 8 Pie Beat together with rotary beater 3 Eggs 2 Eggs 2/3 C Sugar ½ Cup 1/3 tsp Salt ¼ tsp 1/3 C Butter, melted ¼ Cup 1 C Dark Corn Syrup ¾ Cup Mix in 1 C Pecan Halves ¾ Cup Pour into pastry-lined pan. Bake until set and pastry is nicely browned. Cool. Serve cold or slightly warm. Temperature: 375 degrees (quick mod. oven) Time: Bake 40 to 50 Minutes Additionally, I use locally grown, harvested, hand cracked, home roasted Pecans, which makes it extra special, as the whole family helps in making these pies. 9