Artichoke Squares

This is a recipe from one of the many Junior League cookbooks in my collection.  This one is called "Savannah Style" and I quote..."the emphasis is on simple but elegant food, well within the ability of the busy person who cares about graceful living and stylish entertaining, but who must accomplish it with less help than in days past."  Well, I do care about both of the aforementioned things but I don't have any less help than in days past...I've never had "The Help"!  (But we do strongly recommend you see the movie.)

You only need 8 simple ingredients to make this tasty side dish.  Or cut into smaller squares you can serve it as an appetizer.  First, you drain one 14-ounce can of artichoke hearts and cut these into small pieces.  Then chop one scallion and saute it in 2 teaspoons of olive oil. 

Then beat 4 eggs in a medium size mixing bowl.  Add the scallion to the eggs along with 8-ounces grated sharp cheddar cheese, 6 crushed saltine crackers, 2 dashes Tabasco Sauce; then add salt & pepper to your taste and mix this well.

Place this mixture in a greased 9-inch square pan.  Carefully place this into the oven and bake at 350 degrees for 25 to 35 minutes or until firm.  Allow to cool for 5 minutes before cutting into squares.

Full disclosure:  This pan of Artichoke Squares is NOT the one pictured above in the mixing bowl.  That pan was inexplicably dumped onto the open oven door and seared to the tiny window there.  My husband came from his upstairs office to rescue me!  He heard the alarm..."S***!" from the kitchen below.  And here is the real confession - while the Easy-Off was working its magic we went to Sonic for dinner!  Yes, we sat in his truck and ate burgers with Cherry Coke.

The next evening I was able to create this pan of Artichoke Squares and serve it for dinner.

Artichoke Squares

14 Ounces Canned Artichoke Hearts, drained
8 Ounces Sharp Cheddar Cheese, shredded
1 Whole Green Onion, chopped
4 Large Eggs
8 Saltine Crackers, crushed
2 Dashes Tabasco Sauce
Salt and Pepper, to taste
Preheat oven to 350 degrees. Cut artichoke hearts into small pieces. Saute green onion in small amount of oil. Beat eggs in a medium mixing bowl. Place green onions and all other ingredients in medium bowl with eggs and mix well.

Grease 9-inch square pan. Pour mixture into prepared pan. Bake for 20 to 30 minutes until firm. Cool for 5 minutes before cutting into squares to serve.

* May be cut into smaller squares to serve as an appetizer.

Servings: 8
Preparation Time: 15 minutes
Start to finish: 40 minutes
Serving Ideas: Great with Pork Tenderloin
Cuisine: Southern Home Cooking
Categories: Side Dishes, Vegetables
Source: Savannah Style - Junior League Cookbook

Marinated Asparagus Salad

This recipe has been a KEEPER (and a favorite of our first grandson) for several years.  You probably won't believe that it comes from Paula Deen of the Food Network.  After all, it is a vegetable and low calorie!  But look closely and you will see the mayonnaise dipping sauce on the side...yep, that's Paula's. 

This is a great way to serve asparagus.  It is a must have at our family table for Easter Sunday dinner.  Since it is served cold, I love to contribute this dish when invited to someone's home for a meal.  Only 20 minutes prep time and an overnight marinade makes this recipe easy to work into your cooking schedule.

First, you steam one bunch of asparagus that has been trimmed.  I LOVE my asparagus pot!  Tall and slender just like good asparagus, this pot has its own steam basket inside which hooks on the side for easy draining.  I like to steam the asparagus for 7 minutes...but suit yourself.

Once the asparagus is drained, layer the spears in a shallow, glass baking dish.  Sprinkle each layer with tarragon leaves, freshly ground black pepper and garlic salt.  Prepare one package of Italian salad dressing mix according to the directions on the envelope (reserve 1 tablespoon of dressing to mix with the mayonnaise) and pour over the layered asparagus.  Finally, pour 1/4 cup of tarragon vinegar over the asparagus.  (This is the magic ingredient!)

Cover and refrigerate overnight.  Serve the marinated asparagus on lettuce leaves with the seasoned mayonnaise on the side for dipping.  Delicious "aspara - goose" as our grandson would say!

 Marinated Asparagus Salad

1 Bunch Asparagus, trimmed and cooked
1/2 Teaspoon Dried Tarragon Leaves
Black Pepper
1/2 Teaspoon Garlic Salt
1 0.7 Package Italian Salad Dressing Mix, prepared as directed
1/4 Cup Tarragon Vinegar
Lettuce Leaves
Mayonnaise

Drain the asparagus and layer it in a shallow, glass baking dish. Sprinkle each layer with tarragon leaves, pepper and garlic salt. Pour salad dressing and vinegar over the asparagus. 

Cover and refrigerate overnight.

Serve chilled asparagus on lettuce leaves. Top with a dollop of mayonnaise flavored with a little of the dressing.

Servings: 6

Preparation Time: 15 minutes
Start to finish: 10 hours
Notes: Excellent side dish for Easter!
Serving Ideas: Use decorative tongs to serve on a buffet.
Cuisine: Celebrity Chef Recipes
Categories: Salads
Source: Paula Deen - Food Network

Apple Stuffed Cinnamon French Toast

This recipe has been a KEEPER since Christmas 2009, when we were served this delicious breakfast in Cape May, New Jersey while staying at The Queen Victoria Inn.  Fortunately, this inn sells a lovely cookbook and this particular recipe is the first one listed.  Interestingly, we shared the table with four couples from Hong Kong who absolutely reveled in the "strange custom of breakfast!"

This is a simple recipe that can be made the night before (love that) and will surprisingly result in a crispy French toast.  You begin with 12 slices of cinnamon bread.  I use Publix Bakery Whole Wheat Cinnamon Raisin Bread...you will have to ask for it because they keep it in the freezer.

Preheat your oven to 350 degrees (unless you don't plan on baking until the following morning).  Fit 6 slices of the bread into a baking dish that has been lightly sprayed with cooking spray.  Then take a 21 ounce can of apple pie filling and cut the apples into smaller pieces.  I used my brand new immersion blender from Cuisinart; it's purple!  (Thanks, Marc!)  

Spread apple pie filling on top of the bread. 

Then sprinkle one cup of brown sugar on top of the pie filling followed by the remaining bread slices. 

Are you getting the idea how good this is?

In a large mixing bowl, using a wire whisk, blend together 2 cups milk, 10 large eggs and 1 tablespoon vanilla extract.  Pour this mixture over the bread slices.

Bake in your oven on the center rack for 50 to 60 minutes until lightly puffed and brown.

Be prepared - the fragrance of apples and cinnamon baking will ignite pleasant memories!

Serve this French toast straight from the oven with warm maple syrup.

JOY TO THE WORLD!

Apple Stuffed Cinnamon French Toast

12 Slices Cinnamon Bread, thick sliced
2 Cups Apple Pie Filling (21 oz can)
1 Cup Brown Sugar, packed
2 Cups Milk
10 Large Eggs
1 Tablespoon Vanilla Extract         

Pulse the pie filling in a blender or food processor briefly to chop apples into smaller pieces. Spray a 9 x 13 glass baking dish with non-stick pan coating. Preheat oven to 350 degrees.

Fit 6 slices of bread on bottom of baking dish. Spread apple pie filling on top of bread. Sprinkle brown sugar on top of pie filling followed by remaining bread slices.

In large mixing bowl, blend milk, eggs and vanilla. Pour over bread slices. Bake for 50 to 60 minutes until lightly puffed and browned. Serve hot from the oven.

** If desired, may be prepared in advance, covered and refrigerated overnight. Bring to room temperature before baking or bake for a slightly longer time until knife inserted in center comes out clean.**

Servings: 12
Preparation Time: 20 minutes
Start to finish: 1 hour 15 minutes
Notes: Publix Bakery Whole Wheat Cinnamon Raisin bread works well in this recipe.
Serving Ideas: Serve with warm maple syrup.
Categories: Breakfast
Source: The Queen Victoria Inn Cookbook



Spaghetti & Cheese

This recipe is more than a "KEEPER" - it's a family heirloom!  My sister, Mary, tells me this recipe from our mother's handwritten cookbook, was passed to Mom from her longtime friend and Mary's godmother.  Growing up, we called it "Macaroni & Cheese."  And I suppose it is mac & cheese with ITALIAN style!  My baby sister also says that if you change just one thing about a recipe - then it is yours!  So, I've changed the name to the appropriate pasta and added the Italian blend of cheeses.  So, according to Mary - this recipe is now mine!

Spaghetti & Cheese is an excellent side dish and complements almost every entree I serve. But we like it as the main course with a Caprese Salad on the side.

 

Don't you just love a recipe with a simple list of ingredients? You might even have everything in your pantry right now.  The first step is to preheat your oven to 350 degrees (and you can start at 4:58 in the afternoon, but it is not required).  Then you deal with the cheeses.  You will need 16-ounces of sharp cheddar and 8-ounces of Italian cheeses, such as provolone, asiago and romano.  It will take you about 20 minutes to grate it yourself.  (Full disclosure - I have used the grated cheeses in a pack from Sargento.  I saw you roll your eyes!)  And you will need to mince a large clove of garlic.

Next, cook an entire 16-ounce box of angel hair pasta according to the package directions until

al dente.  Yes, I add a little salt and olive oil to the boiling water.  (I love my "spaghetti pot" with its very own colander!)

 

Lightly spray a 9 x 13 baking dish with olive oil and spread a handful of shredded cheddar cheese on the bottom of the dish.  (My favorite dish is Le Creuset - purple, of course!)

While the pasta is cooking, bring 3 cups of whole milk to a slow boil in a saucepan on your stovetop.

(This is the magic ingredient for this dish!)

Once the pasta is cooked and completely drained, pour spaghetti into baking dish on top of cheese.

(How do you like my oven mitts from State # 11 - Hawaii?)

Add the minced garlic and remaining cheddar cheese (except one handful for the top).  Then add the Italian blend of cheeses.  Use 2 forks to toss spaghetti and cheese until combined.

Pour boiling, hot milk over the top of the spaghetti-cheese mixture.  Use the back of a large spoon to press down until the mixture is basically level in the dish.  Top with the remaining handful of cheddar cheese.  (This makes the beautiful golden brown color.)

Bake in your pre-heated oven for 30 minutes. (If refrigerated, this may take 40 minutes to bake.)  To cut and serve in nice squares, allow the Spaghetti & Cheese to cool for 7 to 10 minutes before taking a knife to it.  (If you don't wait, you will be eating "soupy" spaghetti & cheese - NOT that there's anything wrong with that!)

Each December, our neighborhood hosts a Holiday Walkabout and this was my contribution in 2010.  The dish was a huge hit and now I have finally published the recipe for all of those who asked. (Sorry for the delay - I was gardening!)

And this is how to make our favorite version of a Caprese Salad:

Slice one pint of ripe grape tomatoes in half (I use a steak knife).  To the tomatoes add fresh mozzarella (I love to use Bocconcini - "Little Mouthfuls," also sliced in half).  And then comes the fresh basil.  Thanks to Rachael Ray, I "chiffonade" the basil!  Toss these three with salt, pepper and balsamic vinegar.  Perfectly delicious complement to the Spaghetti & Cheese!

Thank you Sara & Shelley for your inspiration!

Spaghetti & Cheese

  

1 16-ounce Package Angel Hair or Vermicelli Pasta
16 Ounces Sharp Cheddar Cheese, shredded
8 Ounces Italian Blend Cheese, shredded
1 Clove Garlic, minced
3 Cups Whole Milk

Preheat oven to 350 degrees. Cook pasta according to package directions, until al dente.

Lightly spray a 9 x 13 baking dish with olive oil cooking spray. Spread one handful of cheddar on bottom of dish. Bring milk to a slow boil in saucepan on stovetop. Once the pasta is completely drained, pour into baking dish on top of cheese.


Add garlic and remaining cheeses on top of pasta, saving a handful of cheddar for the top.  Toss to combine with 2 forks. Pour boiling hot milk over top of spaghetti-cheese mixture. Using the back of a large spoon, press down mixture until level in dish.  Top mixture with remaining cheddar cheese.


Bake for 30 minutes. Allow to cool for 7-10 minutes, before cutting into squares. Serve warm.


Servings:  16
Preparation Time:  20 minutes
Start to finish:  50 minutes
Notes:  The leftovers reheat well in microwave.
Serving Ideas:  Great side dish or main course, especially in winter! 
Categories:  Great Side Dishes, Main Dishes, Party Foods
Source:  Anna Vance



Beef Braised in Red Wine

Presenting our

"3rd Course" - COOKING AT HOME

Although you might think we are always in restaurants, we do eat at home...occasionally.  Throughout our 19 years of marriage we have had a deal.  I do the cooking and Guy does the cleaning.  (And I do NOT use every pot and pan in the house - but I will if he keeps complaining about it!)

After all, I have to do something with the 81 cookbooks I've collected.  For several years now I have followed a simple plan; each week I take 2 cookbooks off the shelf and choose one recipe in each.  We head off to the grocery store to gather the ingredients for my cooking "experiments."

These culinary trials have their own rating system.  If the new recipe is a success - it's a "KEEPER."

If either one of us decides the recipe is a failure - it's the "RECIPE THAT SHALL NOT BE NAMED."

This particular recipe was found in an out-of-print Weight Watchers book called:

New 365 Menu Cookbook. 

(1996)

Like most cooks, I have adapted the recipe to suit our tastes and kitchen equipment; but it remains a KEEPER.

In a large pot or French oven (Le Creuset is my favorite - purple, of course) heat 1 tablespoon + 1 teaspoon olive oil over medium-high heat and add 4 cups coarsely chopped onions.  Cook, stirring frequently; 8-10 minutes until onions are golden brown.  The fragrance will be wonderful.

Add 4 cups coarsely chopped carrots and 1 clove of minced garlic.  Cook stirring frequently; 5 minutes, until carrots are tender.  Adding garlic just improves the fragrance.

Sprinkle a 4-5 pound eye round roast with 1/4 teaspoon salt and black pepper to taste.  Add roast to vegetable mixture and cook, turning beef frequently; 8 minutes or until brown on all sides.

Add 1 cup dry red wine, 1 bay leaf, 1 teaspoon dried oregano leaves and 1 teaspoon dried thyme leaves to beef-vegetable mixture; bring liquid to a boil.  Reduce heat to low; simmer, covered turning beef occasionally.  Add water, one tablespoon at a time, to keep beef from sticking for 1 1/2-2 hours, until beef is cooked through and very tender and liquid is thickened.  If you rolled your eyes at the thought of using dried herbs; feel free to substitute fresh ones.

Remove beef from heat and let stand for 10 minutes before slicing.  Remove and discard bay leaf.  (Oddly enough...the camera lens fogs up when shooting a photo of steaming hot food!)

Slice beef and serve topped with vegetable mixture.  Mashed potatoes and broccolini make excellent side dishes.  ALWAYS cook with wine that you enjoy drinking!  This time I cooked (and drank) with a 2008 Cabernet Sauvignon from Meridian Vineyards in Napa, California.  Its notes of black cherry, currant, vanilla and spice are clean and straight forward.

 

http://www.meridianvineyards.com/index.cfm

Beef Braised in Red Wine

1 Tablespoon + One Teaspoon Olive Oil
4 Cups Onions, coarsely chopped
4 Cups Carrots, coarsely chopped
1 Clove Garlic, minced
1 4-5 Pound Eye Round Roast
1/4 Teaspoon Salt
Black Pepper, to taste
1 Whole Bay Leaf
1 Teaspoon Dried Oregano Leaves
1 Teaspoon Dried Thyme Leaves
1 Cup Dry Red Wine

In large pot or French oven, heat oil; add onions. Cook over medium-high heat, stirring frequently; 8-10 minutes until onions are golden brown. Add carrots and garlic; cook, stirring frequently, 5 minutes, until carrots are tender.
Sprinkle beef on all sides with salt and pepper; add to vegetable mixture. Cook, turning beef frequently; 8 minutes, until brown on all sides.
Add wine, bay leaf, oregano and thyme to beef mixture; bring liquid to a boil. Reduce heat to low; simmer, covered - turning beef occasionally and adding water to keep beef from sticking, 1 1/2-2 hours, until beef is cooked through and very tender and liquid is thickened.  Remove from heat; let stand 10 minutes. Remove and discard bay leaf.
Slice beef and serve topped with vegetable mixture.

Servings:  8
Preparation Time:  30 minutes
Start to finish:  2 hours
Notes:  This is a one-pot meal. 
Serving Ideas: Great with grits or potatoes as a side dish.
Cuisine: Southern Home Cooking
Categories:  Beef, Main Dishes
Source:  Weight Watchers - New 365 Day Menu Cookbook