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61. Angel-Five - 10/29/1999 5:51:25 PM Oops. I forgot the feta.
Crumble up some French feta and sprinkle over the salad. Yum. 62. CalGal - 11/4/1999 12:50:06 PM Persimmon Cookies
1 cup vegetable shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg
1 cup peeled and chopped persimmon (about 2 large or 3 or 4 small persimmons)
2 cups flour | 1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp ground cloves
1 cup chopped walnuts
1 cup raisins
Spice Glaze |
Preheat the oven to 350 degrees and grease cookie sheets.
Combine the shortening and sugars and beat until thoroughly blended. Add the egg and beat well, then bea in the persimmon pulp. Stir and toss together the dry ingredients (except nuts and raisins). Add to the first mixture and beat until completely mixed. Stirn in the walnuts and raisins.
Drop by rounded teaspoonfuls onto the prepared cookie sheets and bake for about 10 minutes, or until the cookies have puffed and browned slightly. While hot, brush each with the Spice Glaze, then transfer to racks to cool.
I often skip the nuts and raisins.
Spice Glaze
1 cup confectioners' sugar
2 tbs water
1/2 tsp mace, cinnamon, or both.
Combine the confectioners' sugar, spice and water, and mix well to dissolve any sugar lumps and make a smooth runny glaze. Brush or spoon on cookies.
from The Fannie Farmer Baking Book63. JudithAtHome - 11/5/1999 2:17:18 AM Cal:
In the recipe I used back when I knew a guy with a persimmon tree, it said you have to mix the pureed pulp with the baking soda and wait for it to foam, then add the rest of the ingredients. Don't know why... but my Persimmon Cookies were quite popular, also, like yours! 64. CalGal - 11/6/1999 9:46:48 AM Judith,
Yes, my stepfather's pudding recipe calls for that as well. I'll have to try that next time. 65. Angel-Five - 11/13/1999 4:29:26 PM Does anyone know a recipe for authentic Mexica chocolatl? I've been dying to try some. 66. JudithAtHome - 11/19/1999 1:18:58 AM Make-Ahead Mashed Potatoes
Peel and boil til done 5lbs potatoes. (I use red skinned ones)
Drain potatoes and mash in 8ozs softened cream cheese, 16ozs sour cream, 1 stick of butter, salt and pepper to taste.
Place in casserole and cover; chill.
This dish can be made up to 2 days ahead; when ready to serve, heat in 350°oven til thoroughly hot and sprinkle with a dash of paprika before serving (optional). 67. Thoughtful - 11/19/1999 10:19:52 PM Pumpkin Chiffon Pie
1 Baked 9" pie shell
1/2 c. dark brown sugar, packed
1 envelope unflavored gelatin
1/2t. salt
1/2t. nutmeg
1/4t. ginger
1/2t. cinnamon
1c. evaporated milk
2 eggs separated
1/2c. cold water
1 1/4c. canned pumpkin
1/4 c. dark brown sugar packed
combine gelatin, 1/2c. brown sugar, salt, spices. In double boiler top, beat egg yolks, stir in milk, water, and pumpkin. Then stir in gelatin mixture. Cook over boiling water while stirring for 10 min. Refrigerate, stirring occasionally until as thick and syrupy as unbeaten egg white. Beat egg whites while gradually adding the 1/4c. brown sugar. Beat until very stiff. Fold in pumpkin mixture and turn into the pie shell. Refrigerate until set. Serve with whipped cream if you like.
Yum! This one defines thanksgiving for me.
Sliced cold turkey breast on rye bread with cranberry sauce defines post-Thanksgiving for me.
68. ChristinO - 11/23/1999 1:29:40 AM Like my dad I'm fond of things that don't require precise measurements so this is a bit footloose.
El Dad's Sausage Green Apple Stuffing
All measurements are approximate and may be changed for taste and consistency
2 lbs Jimmy Dean sausage ---- I use the Hot but Sage might be an interesting variation
1 cup chopped Granny Smith apples
1 cup chopped red onion
1 cup chopped celery
1 pound box of saltine crackers
1 cup boullion
paprika
Brown the sausage and drain fat
Saute onions-----I like to leave them fairly firm
Combine sausage, onions, apples and celery
Crumble 3 towers of saltines into mix------don't puverize them
If the mixture becomes too dry add some boullion----the more you add the more dense/solid the dressing. Less will make it more crumbly.
You can now stuff the bird or put the dressing in a pan and sprinkle with paprika and bake at 350 until crunchy on top.
69. Rivendell - 11/23/1999 2:03:08 AM A couple of appetizers that will be served at our family get togethers over the holiday.
Breaded Eggplant Balls with Mozazarella Centers
3 medium eggplants, about 1 1/2 to 2 pounds
Salt
1/3 cup freshly grated parmesian
1/4 cup Italian flat-leaf parsley, chopped very fine
2 eggs
Fresh ground black pepper
1 1/4 cups fine, dry, unflavored bread crumbs
1 1/2 TBL flour
3 oz. mozzarella, cut into 1 inch cubes
Vegetable oil, preferably canola
1. Wash eggplant and cut into 1/2 inch slices
2. Set colander over a bowl and line with eggplant slices. When you finish one layer, sprinkle liberally with salt and in this fashion with the rest of the slices. Steep for 30 to 40 minutes.
3. Preheat oven to 350
4. Pat slices dry and put on enough cookie sheets for a single, non-overlapping layer. Put in oven on the upper rack and cook for 40 minutes or until slices are tender and dry.
5. Once they cool, chop the slices medium fine. Put in a bowl with parmesian, parsley, one egg, liberal grindings of pepper, and 1/4 cup of the bread crumbs. Mix thoroughly.
6. Break other egg into clean bowl, beat well and then beat flour into it a little at a time until you have a smooth batter.
7. Shape eggplant mixture into ping-pong ball sized patties. Bury a piece of mozzarella in center and form into a ball. Turn balls in the egg batter and then in the 1 cup of breadcrumbs on a plate.
8. Pour 1/2 inch of oil in a medium skillet and turn heat on to high. When oil is hot - a dab of the batter should sizzle and immediately float to the top - slip in as many of the eggplant balls as will fit without crowding. As soon as they are an even golden brown, transfer them to a wire cooling rack set over paper towels.
Serve hot, lukewarm or room temperature, but do not chill them. 70. Rivendell - 11/23/1999 2:04:49 AM One change I will be making to this recipe is in deference to Mrs. Riv's salt restricted diet. I will be putting the eggplant slices on a tilted plate and will place a heavy plate on top in order to drain the excess moisture from the slices, rather than dousing them with salt. 71. Rivendell - 11/23/1999 2:37:08 AM Later in the week it will be:
Portobello Mushroom Cutlets
4 to 6 of the largest portobello mushroom caps you can find
1 tsp very, very finely minced garlic
(chop this up fresh, don't use the bottled crap)
1 TBL finely chopped Italian parsely
(fresh from your own yard is best, but fresh from the store is OK)
1 egg
Salt
Fresh ground black pepper
2 cups fine, dry, unflavored breadcrumbs
Vegetable oil
(preferably canola)
1. Separate caps from stems and wash both rapidly under running water. Pat dry. I prefer to use a wet paper towel and wipe the mushrooms clean. The key is a dry mushroom when you are finished.
2. Cut caps and stems, lengthwise, into 1/3 inch slices.
3. Mix garlic, parsley, egg, salt and pepper thoroughly with a fork. Pour mixture into a flat bottomed dish large enough to accomodate the largest of the mushroom pieces.
4. Dip pieces one at a time into egg mixture. When you lift pieces out allow a moment for the excess batter to drain back to the bowl. Lay the pieces in the breadcrumbs and press lightly. Turn and press again. You want the breadcrumbs to stick evenly to both sides.
5. Pour 1/2 inch of oil into a heavy skillet and turn heat on to high. Oil is hot enough when a piece of mushroom sizzles instantly when dropped into the skillet. Put mushroom pieces in the oil. Do not crowd the pan. When a golden crust forms on the first side turn them and brown the other. When done drain them on a wire rack over paper towels.
Serve hot. 72. Rivendell - 11/23/1999 2:38:40 AM I've done the mushroom cutlets twice now. They are sublime. If you really enjoy mushrooms you will be pleased by the intensity of the mushroom flavor in these. 73. Rivendell - 11/23/1999 2:41:49 AM And credit where credit is due. Both of these recipes come from Marcella Cucina by Marcella Hazan. That book, along with Essentials of Classic Italian Cooking (same author) have been the biggest single influence on my cooking in the last couple of years.
Our own Diva was the one who was so nice as to introduce me to these amazing cook books. 74. bubbaette - 11/23/1999 9:46:53 AM Below are two recipies for corn pudding -- a Holiday Feast requirement in my household. The first -- Skeeter's Corn Puddin -- is more custard-like in consistancy and less sweet. The second -- Chesapeake House Corn Pudding -- is firmer and sweeter. My family prefers the first version and the second is more the traditional corn pudding recipie.
SKEETER'S CORN PUDDING (from White Trash Cooking)
2 cups canned corn
2 tablespoons flour
1 teaspoon salt
6 tablespoons butter (real white trash use oleomargarine)
4 whole eggs
2 tablespoons sugar
1 and 3/4 cup sweet milk
Blend butter, sugar, flour and salt. Add whole eggs, beating well. Stir in corn and milk. Pour ingredients into buttered casserole and bake for 45 minutes to an hour in 325 degree oven. Stir once during baking -- just when it starts to bubble and just before it sets. When done, puddin will be golden brown and look and feel just like custard. 75. bubbaette - 11/23/1999 9:50:21 AM CHESAPEAKE HOUSE CORN PUDDING (from Hilda Crockett)
1 can cream style corn
1 can evaporated milk
1 cup sugar
3 tablespoons corn starch
2 eggs
Mix sugar and corn starch, then add lightly beaten eggs, then corn, then milk. Pour into buttered 2 quart casserole, dot with butter and bake on 350 for about an hour. 76. bubbaette - 11/23/1999 10:02:21 AM Finally, here's a swell use for left-over turkey:
TURKEY POT PIE
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1 and 1/2 cup chicken broth
2/3 cup milk
3 cups cubed or shredded turkey
2 cups thawed frozen mixed veggies
pie crust
Heat oven to 425
In a medium saucepan, melt butter over medium heat. Add onion and cook until translucent. Stir in flour, salt, pepper and poultry seasoning until well mixed. Gradually stir in broth and milk and cook until thickened and bubbly
Add turkey and mixed veggies, fill pie crust in 9 inch pie pan, top with second crust, seal and slit the top crust in a few places.
Bake at 425 for 30 to 40 minutes or until the crust is nicely brown. Let stand 5 minutes before serving. 77. theDiva - 11/23/1999 9:55:01 PM Speaking of eggplant.....here's my recipe for a fabulous eggplant and sweet red pepper appetizer.
2 med eggplant, total weight approx 1.5 lbs, cut into 1/2" cubes
salt
1/2 c. extra virgin olive oil
1 large yellow onion, chopped
2 large garlic cloves, peeled and chopped very fine
1/2 t. crushed red pepper
3/4 c. water
1 T. balsamic vinegar
2 T. fresh oregano leaves (don't use dried; substitute an equal amount of flat-leaf Italian parsley if you don't have the fresh oregano)
3 large sweet red peppers, diced
1. Place the eggplant in a colander and salt it well, stirring with a spoon to distribute the salt evenly. Put the colander on a plate and let it drain for at least 45 minutes. (Or you can use the Riv method if you prefer to avoid salt.) A great deal of liquid will collect in the plate; you may discard this liquid. Shake the colander gently from side to side - this will cause any seeds to fall through the slots in the colander. Take a paper towel and press down on the eggplant. Repeat several times. This step removes additional moisture from the eggplant.
2. Warm the olive oil in a heavy saucepan over medium heat.
3. Add the onions and stir. Cook for 2 - 3 minutes.
4. When the onions are a nice golden brown, add the eggplant and stir to incorporate into the onion-oil mixture.
5. Stir the garlic and crushed red pepper into the eggplant mixture. Turn the flame all the way to low and cover the pan. Cook, stirring occasionally, for about 5 minutes. Note that some bits of eggplant may stick to the bottom of the pan....simply scrape those into the mixture. By this time the eggplant should have lost its raw look and become slightly opaque and soft.
(continued) 78. theDiva - 11/23/1999 9:55:32 PM (continued)
6. Combine the water and balsamic vinegar. Pour over the eggplant mixture and stir. Cover and allow to cook for another 5 minutes, stirring occasionally.
7. Add the oregano (or parsley) and stir. Cover and allow to cook for another 5 minutes, stirring occasionally.
8. Add the sweet bell pepper and stir. Cover and allow to cook for another 5 minutes, stirring occasionally.
9. Turn off the heat under the pan and allow it to sit, covered, for about 30 minutes before serving. This will give the flavors time to melt together without overcooking the vegetables. Taste and correct for salt before serving.
Serve on slices of Italian bread. Yummy 79. Dantheman - 11/24/1999 12:24:37 AM A simple but very popular dip:
Tuna horseradish dip:
3 oz. light cream cheese
1 6 oz. can white tuna, packed in water, drained
1-3 tsp. white horseradish (depending on how spicy you like it -- I ususally use 3)
3 oz. mayonnaise
Blend all ingredients with hand mixer until smooth. Serve with crudites or white corm chips. 80. Dantheman - 11/24/1999 12:25:40 AM whoops -- corm = corn
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