Artichoke Appetizer

Oct 24, 2009 Author: enetwal | Filed under: Side Dishes

Artichoke Appetizer

12 Servings

4 Eggs,beaten
1/2 lb Cheddar cheese,grated
12 oz Jars marinated artichokes
-cut up
Salt & pepper,To Taste
Dash of tabasco
3 Green onions,chopped fine
6 Soda crackers,crushed
1 Clove garlic,crushed

Saute’ onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8×8″ pan. Bake at 325 for 30 min.

Can be baked, frozen and re- heated.



Aunt Sadie’s Brisket of Beef

Oct 24, 2009 Author: enetwal | Filed under: Entree

Aunt Sadie’s Brisket of Beef

8 Servings
3 Large onions-Sliced Paper Thin
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian paprika
5-6 lb brisket; 1st cut

Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan.

Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours.

Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice.

NOTE: Best when made one day in advance.



Chocolate Wreath Cake

Oct 23, 2009 Author: enetwal | Filed under: Cakes

Chocolate Wreath Cake

12 Servings

3 c All-purpose flour
1 T Baking powder
1 T Baking soda
1 1/2 t Salt
3 c Sugar
3 c Water
6 oz Semisweet chocolate
-finely,Chopped
1 lb Unsalted butter,softened
3 Large eggs,lightly beaten
2 1/4 c Confectioners’ sugar
1/2 t Vanilla extract
-Few drops green food colori
Fresh raspberries,dried
-cranberries,or cherries,
-for garnish

Preheat the oven to 350 degrees.

Butter and flour a 10-inch tube pan with a non-removable bottom.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In a medium pot, combine the sugar and water and bring them to a boil.

Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs.

Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine.

Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean.

Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely.

In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners’ sugar, until light and fluffy.

Remove 1/3 cup of the icing, place in a small bowl, and color
it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla.

Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to separate, put the icing in the refrigerator to chill and stir to bring it back together.)

Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries.

Serves 12 to 16.



Christmas Oyster Soup (Soupe Aux Huitres De Noel)

Oct 23, 2009 Author: enetwal | Filed under: soups

Christmas Oyster Soup (Soupe Aux Huitres De Noel)

4 Servings

2 Carrots,mediun
-peeled & in long,Grated
-thin shreds
1/2 c Celery,finely diced
1/4 c Butter,melted
4 c Milk,or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper,To Taste

Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir.

Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.

Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute.



Christmas Pasta Sauce

Oct 23, 2009 Author: enetwal | Filed under: Entree, sauces

Christmas Pasta Sauce

6 Servings

1/4 c Extra-virgin olive oil
Small carrot,*
Small onion,*
Small celery stk,*
Large garlic clove*
1 lb Italian sausage
1/3 lb beef,Ground
6 1/2 oz Pancetta,diced
1/2 t Salt
1/2 t pepper,Freshly Ground
1/4 t nutmeg,Freshly Grated
1/2 c Dry red wine
1/2 c Tomato paste
1 c Italian tomatoes,chopped
2 T Parsely *

1. Soak the porcini in warm water for at least 1/2 hour. Remove from the water, squeeze dry and chop.

2. Meanwhile, in a large saucepan or flameproof casserole, heat the olive oil over moderate heat. Add the carrot, onion and celery and saute until the onion is golden, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

3. Add the sausage, ground beef and pancetta to the pan. Cook over moderate heat, stirring to break up the meat, until the beef and sausage are no longer pink. Drain off any fat. Season with the salt, pepper and nutmeg.

4. Pour in the red wine and cook, stirring occasionally, until it evaporates, about 5 minutes. Add the tomato paste, tomatoes, porcini and 1/2 cup of warm water. Simmer for 30 minutes. If the sauce gets too thick, add a little more water.

Add the parsley just before serving.



Coating For Your Thanksgiving Turkey

Oct 23, 2009 Author: enetwal | Filed under: Turkey

Coating For Your Thanksgiving Turkey

1 Servings

1/3 c Paprika
Salt
Garlic powder
Onion, dried
Pepper
Water to make paste

This will do about a 13-15lb turkey. Seasonings are to taste.
Basically you make a paste of the above ingredients. It should be the consistency of finger paint–thick and not runny.

The skin cooks nice and crisp. Remember to baste during cooking.