Garlic Roasted Potatoes with Parsley and Oregano

2 1/4 pounds Red bliss potatoes, trimmed and washed (these are the small ones)
1/3 cup EVOO
3 Bay leaves
1 1/2 T oregano, dried
1 t salt
pepper to taste
6 garlic cloves minced
3 T flat leaf parsley, chopped
1 1/2 T oregano

1. Toss the potatoes with the olive oil, bay leaves, dried oregano, salt and pepper in a large mixing bowl.
2. Transfer the oiled seasoned potatoes to a hot cast iron skillet.
3. Place the skillet in a 425 degree oven and roast for 20 minutes, stirring occasionally to ensure even browning.
4. Reduce heat to 375 and continue to cook for an additional 15-20 minutes, stirring occasionally.
5. Add garlic towards the end of the cooking process (5-10 minutes remaining in the cooking time) to prevent it from burning and creating a bitter flavor.
6. Place in a warm serving bowl and sprinkle with chopped parsley and oregano.

Rice Pilaf

1 3/4 cups chicken broth
1 T butter
3 T diced onion
1 garlic clove minced
1 cup long grain rice
1 t. salt
1/2 t. pepper
1 bay leaf
1 thyme sprig

　

1. Bring the stock to a simmerin a heavy saucepan. If you plan to cook the rice in the oven, preheat the oven to 325°
2. Meanwhile, heat butter or oil in a medium sized heavy saucepan over medium heat.  Add the onions and cook until they are translucent, about 3-5 minutes.  Add the rice, stirring to coat with butter and toasting lightly, about a minute.
3. Add the hot stock, salt, pepper,bay leaf and thyme.  Bring to a boil, stir once or twice to make sure the rice is not sticking to the bottom of the pan, reduce the heat and cover tightly.
4. Place in the preheated oven or leave on the burner over very low heat.  Cook until the rice is tender and all the liquid has been absorbed, about 15-20 minutes.  Remove from the heat and let stand undisturbed for 10 minutes.  Remove te lid and cover the pot with a dish towel.  Replace the lid and let sit for another 5 minutes.  Uncover and using a fork, gently fluff the grains of rice.  Serve immediately.

Grilled Salmon with Orange Thyme Butter

Orange Thyme Butter
1/2 cup butter, softened
4 T almonds, blanched and ground
2 T fresh orange juice
2 t. fresh thyme leaves
1 t. orange zest
salt and pepper as needed


6 Salmon fillets, skin removed about 6 oz. each
1 lemon juiced
Olive oil

　

1.To prepare the orange-thyme butter, blend the butter with the ground almonds, orange juice, thyme, orange zest, lh teaspoon salt, and lh teaspoon pepper. Place on a piece of plastic wrap. Roll into a l-inch-diameter cylinder and secure the ends by twisting. Chill until firm, about 2 hours.

2. Preheat a gas grill to medium; leave one burner off. If you are using a charcoal grill, build the fire and let it burn down until the coals are glowing red with a moderate coating of ash.  Spread the coals in an even bed on one side of the grill.  Clean the cooking grate.
3. Season the fish with salt, pepper and lemon juice.  Brush evenly with oil.
4. Grill each salmon fillet to desired doneness.
5. Top each fillet with a slice of the orange-thyme butter.  Place into a hot oven or pass under the broiler just long enough to begin melting the butter.
6. Serve immediately.

Shrimp Remoulade Dip

Shrimp Remoulade Dip

3 lbs. Cooked and peeled shrimp

2 cups mayonnaise

1 1/4 oz. Parsley (3T)

1/2 t Onion Salt

1/4 c. Chopped green onions

½ t. Horseradish

3 oz. Jar Creole Mustard

Mix all except shrimp (I mix it all in food processor so the green onions are finely chopped) and refrigerate at least 4 hours or overnight.  If you use the shrimp from precooked shrimp from Sams, be sure to let thaw and squeeze the water out of them or it will make the dip watery.
Serve wtih toothpicks along side.

I use the cooked, peeled, deveined shrimp from Sams

Basic Cream Pie

You can use this recipe for any type of cream pie.  I use it for chocolate, coconut or add bananas.

Cream Pie

1 baked pie shell
3/4 cup sugar

3 T cornstarch

3 eggs, separated
dash of salt
2 cups milk (I sometimes use 1 milk and 1 half and half)
2 T butter
1 t. vanilla

Combine sugar, cornstarch and salt (and cocoa if this is a chocolate pie) in medium saucepan and gradually stir in milk.  Cook over medium heat until it begins to thicken and bubble.  Cook and stir for 2 minutes.  Remove from heat and stir a small amount of the the milk mixture into the beaten egg yolks.  Then return to saucepan and cook an additional 2 minutes, stirring constantly. Remove from heat and add butter and vanilla.  Pour cooled mixture into prebaked pie shell and top with meringue and bake.
For chocolate, increase sugar to 1 cup and add 1-2 T (I use 1 1/2) depending on taste. For coconut, add 1 cup of coconut to cooked custard.
To make meringue, beat egg whites with 1/4 cup sugar until peaks form.  Top pie with meringue and bake at 400 degrees for 6-8 minutes.

Buttermilk Pound Cake

I have found that weighing instead of measuring cups gives a lighter less dense cake. For this reason I do recommend it, but not everyone has kitchen scales; therefore cups must do.

Grease and flour tube pan with 1 T butter and 2 T flour Preheat oven 375 with rack in the middle

12 ounces (1 1/2 sticks) butter, cubed and softened
16 ounces (2 cups) sugar
4 large eggs, room temperature
2 t. vanilla
16 ounces (2 cups) cake flour
1/2 t. salt
1/4 t. baking soda
1 cup buttermilk

Beat softened butter and sugar for 6 minutes on medium speed using a standard mixer, stopping nce to scrape down sides.  with mixer on low, add one egg at a time, maing sure egg is fully incorporated before adding another.  This should take about 2 minutes.  Add vanilla.
With mixer on lowest speed, add flour in three increments alternately with buttermilk.   After final addition, beat for 30 seconds on medium speed.
Pour into greased and floured tube pan and bake for 1 hour minutes or until toothpick comes out clean. This can be baked in two loaf pans; if so bake 40 minutes.The crust will be golden brown and spring back when lightly pressed, but the crack in the center will appear moist.
Cool on rack in pan for 10 minutes; remove from pan and cool completely.

Chocolate Mousse

Great rich chocolate dessert.

5 eggs, separated
2 T Espresso
2 T sugar
8 ounces dark chocolate, melted

3/4 cup heavy cream, cold

4 egg whites
1/4 cup sugar

1. Beat the yolks with the espresso and vanilla sugar until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside
2. Pour heavy cream into a chilled mixing bowl.  Whip in an electric mixer fitted with the whip attachment to soft peaks.  Set aside
3. In a clean bowl, beat egg whites to a thick foam using electric mixer and add the sugar graduallly while still beating.  Continue to whip after all the sugar is added until you have a soft, glossy meringue, about 5 minutes.
4. Fold the meringue into the chocolate mixture in two or three additions, just until it is evenly blended. The meringue will deflate a little as you work, but adding it in parts helps keep it as light as possible.  Fold in the 3/4 cup of the whipped cream.
5. Immediately spoon or pipe the mousse mixture into stemmed glasses, such as wine glasses, custard cups or souffle dishes.
6. Chill the mousse for 3 hours before serving.
7. Spoon or pipe a dollop of whipped cream on top of each mousse and top with a raspberry.

 

Walnut Green Beans

Another CIA recipe and so simple and quick, yet delicious.  My first experience with walnut oil and it is very good.  I was worried about finding it, but Kroger has it. Really great flavor

1 1/2 pounds green beans, trimmed
1 1/2 t. walnut oil
2 tsp. minced shallots
1 garlic clove minced
Salt and pepper to taste
3 T walnuts, chopped and toasted
Chives, sliced (optional)

Blanch the green beans in boiling salted water for about 3 minutes till bright green and crisp tender.  Remove from water and place in ice water bath to stop cooking and keep their green color. Drain and set aside.This can be done earlier, even a day or two before.
To serve, heat a large skillet over medium heat: add oil,shallots and garlic. Saute briefly then add green beans.  Season with salt and pepper to taste.
Stir in toasted walnuts and chives and serve.

Note: To toast the walnuts, spread them in a shallow layer in a preheated dry saute pan and toss, shake, or swirl the pan until they are golden brown and aromatic. Transfer to a
cool pan to prevent the nuts from scorching.
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Grilled Halibut with Avocado Relish

I give credit to Daphne Oz from The Chew for this recipe.  It is delicious

1 1/2 pounds Halibut filet (divided into 6 ounce portions)
1/4 cup cumin
3 T extra virgin oilive oil
2 t salt
freshly ground pepper

2 avocados, diced
1/2 cup cashews, toasted and chopped
1 jalapeno, seeded and small dice
2 green onions, sliced and diced
1 lime juiced
1 T EVOO
fresh pepper to taste

Heat grill over high heat.  Combine 3 T oil with cumin and 2 t salt and pepper.  Rub the halibut filets generously with the paste.  Once grill is smoking hot, carefully place fish on grill.  Cook 3-5 minutes per side. If desired, create hash marks by rotating fish 90 degrees.

Meanswhile in a small bowl, combine the avocado, cashews, jalapeno, and green onion. Dress with lime juice and 1 T EVOO.  Season with salt and pepper.

Serve halibut topped with avocado relish.

Ham and Kale Quiche

One of the things I learned at the CIA was about "blind baking" a pie crust. One of the problems that I have always had with quiche is that I hate a soggy crust and that will happen if the crust is not prebaked long enough, so lesson from CIA on prebaking crust.
 Preheat oven to 400. After placing dough in pie plate, line it with a piece of parchment and fill about half full with pie weights, dried beans or rice.  Bake about 15 minutes until the crust appears dry.
Remove pan from oven and remove paper and weights.  Return to oven and bake until the crust is completely dry and lightly brown, another 5-6 minutes.  Reduce oven to 350.

1 cup cubed ham (I use peppered) Just ask deli to slice a couple of  thick slices and cube it.
2 cups cleaned, trimmed, chopped kale
1 t. olive oil
2 eggs
2 egg yolks
1 cup half and half or heavy cream
salt and pepper
1 1/2 cups grated cheese, swiss or Italian blend

Saute kale until tender.  Sprinkle ham and kale in the bottom of the prebaked pie shell.  Add the cheese.  Whisk the eggs, yolks, cream and salt and pepper.  Pour over kale, ham and cheese.  Place on a cookie sheet to avoid oven spills.  Bake 40-45 minutes.  Let quiche rest about 10 minutes before cutting.

Mudslide Cookies

I made these cookies during my week at the Culinary Institute and have made them several times since being home. They are like a brownie, but very chocolatey and delicious. The original recipe instructs to use a large scoop (1/4 cup), but I have made them with a smaller one, but just remember to only bake them until the sides are done and tops are cracked.

2/3 cup cake flour
1 1/2 t. baking powder
pinch salt
5 1/2 ounces unsweetened chocolate
1 pound bittersweet chocolate
5 T butter
6 eggs
2 1/4 cups sugar
3/4 t. vanilla extract
1 1/4 cups chopped walnuts
3 1/4 cups semisweet chocolate chips

1. Preheat oven to 350 and line at least 2 cookie sheets with parchment paper.  Set aside.
2. In a small bowl, sift flour, baking powder and salt.  Set aside.
3. Melt unsweetened  and bittersweet chocolate with butter in double boiler.  Stir to blend and set aside.
4. In a standard mixer fitted with whisk attachment, beat the eggs, sugar and vanilla on high speed until light in color and thick, about 6-8 minutes.
5. Reduce speed, change to paddle attachment and add the chocolate mixture.  Blend on medium speed until homogenous, 1-2 minutes.
6. On low speed, mix the dry ingredients until just blended.
7. Fold in the walnuts and chocolate chips, making sure they are evenly distributed.
8. Using a 1/4 cup scoop, scoop the dough on prepared cookie sheet.
9. Bake the cookies until they are cracked on top but still appear moist, about 12 minutes.
10 Cool slightly on pan, the transfer to wire racks to cool completely.
If using a smaller scoop, bake no more than 8-10 minutes. Do not overbake.

Creamy Chicken and Cheesy Grits

Quick and easy and so good.

6 slices bacon
1 1/2 pounds boneless skinless chicken breasts, cut into1/2-inch pieces
3/4 cup finely chopped onion
3/4 cup finely chopped red bell pepper
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
1 1/3 cups chicken broth
2 tablespoons fresh lemon juice
Creamy Grits (recipe follows)

In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Cook chicken, onion, bell pepper, and garlic in hot drippings over medium heat for 6 to 8 minutes, or until chicken is done. Add flour and thyme, and cook, stirring constantly, for 2 minutes. Add broth, and cook for 4 to 5 minutes, or until mixture is thickened and bubbly. Stir in lemon juice. Serve over Creamy Grits. Top with crumbled bacon.

Creamy Cheddar Grits
Makes 4 to 6 servings

4 cups water
2 cups milk
1 1/4 cups quick-cooking grits
1 cup shredded Cheddar cheese
1 teaspoon salt

 In a medium saucepan, combine water and milk. Bring to a boil over medium-high heat. Add grits; reduce heat to low, and cook, stirring occasionally, for 10-12  minutes, or until thickened. Stir in cheese and salt, stirring until cheese melts. This

Meals

My daughter commented on FB that she doesn't mind cooking, but she has trouble deciding what to cook.  So I have decided that I will post a few menus to help out those who are indecisive about their menus. Some of these don't require a recipe, but if one is needed let me know and I'll post it. At our house, we don't have bread every night, but I will give suggestions. I have always been concerned with the color and appearance of the plate, therefore, I usually have something green and white (rice, potatoes, pasta) and fruit.  We are big on fresh fruit.

Day 1
Smothered Pork Chop
Steamed Rice
English Peas (I only use petite frozen)
Fresh fruit

Smothered Pork Chops (Compliments of Kay Sandifer)
4-6 center cut pork chops
1/2 -1 cup flour
1 cup chicken broth
Seasoning salt to taste
Black pepper
Garlic powder
2 T butter
1/4 cup oil
Season both sides of chops with the seasonings and lightly flour.  Heat a heavy skillet on medium high heat and add butter and oil.  When oil and butter are heated, add the pork chops (do not move until they have browned) and brown other side. Cover and simmer one hour over low heat.  Sometimes it is necessary to add more broth.  They need to cook an hour to be fall apart good.

Day2

Cajun Chicken Pasta (see blog for recipe)
Invisible Chef House Salad (see blog for recipe)
Garlic Bread (can't beat frozen garlic toast)

Day 3
Blackened Chicken Breast
Roasted Vegetables
Sour Cream Biscuits

Roasted Vegetables
2 zuchinni, 2 yellow squash sliced into 3/4 -1 inch pieces
4-6 small potatoes, quartered
1/2 red onion sliced in thick slices
Coarse salt
Fresh ground pepper
4 T olive oil
Preheat oven 425 degrees
Spread vegetables on small roasting pan, sprinkle with salt and pepper and drizzle with oil.  Stir around to coat veggies.  Roast for 30 minutes until vegetables are tender. 
Try to have squash, zuchinni and potatoes about the same size so they will bake evenly.

Blackened Chicken
Preheat iron skillet over medium high heat for 10 minutes prior to cooking and have very good ventilation!!!!
4 boneless skinless chicken breast (try to purchase the thin sliced or slice breats very thin)
4 T butter
Blackening seasoning
Melt butter in a plate and dip chicken breast.  Sprinkle with blackening on both sides.  Place in hot skillet and pour any remaining butter from plate.  The heat should be high enough that it only takes about 2 minutes per side to cook
Blackening Seasoning
This makes enough for several uses.  I make it and keep it in pantry to use for chicken and fish.
2 T black pepper
5 T salt
2 T cumin
1 T white pepper
1 T garlic powder
1 T onion powder
1 1/2 t cayenne pepper
3 T paprika
1 1/2 t. oregano
1 1/2 t. thyme
Mix and keep in sealed container.

Sour Cream Muffins
2 cups self rising flour
2 sticks butter, melted
1/2 pint sour cream
Mix flour, butter and sour cream.  Spoon into small ungreased muffin tins and bake 350 for 10-15 minutes.  If using regular muffin tins, bake 20 minutes.
Makes 24 small or 12 regular muffins

Day 4
Jack's Chicken (see blog)
Roasted Asparagus
Green Salad or Fruit

Roasted Asparagus
1 bunch fresh asparagus (smaller the better in my opinion)
Olive oil or grapeseed oil for drizzling
2 cloves finely chopped garlic or garlic powder
Parmesan Cheese

Preheat oven to 425 degrees.  Trim the ends from asparagus.  Place on roasting pan and drizzle with oil  and garlic.  Roast 10 minutes in oven and remove from heat and sprinkle with parmesan cheese.

Day 5
Shrimp Scampi (see blog)
Broccoli, Cauliflower and Avocado Salad (see blog)
Cheese Garlic Bread
    French bread spread with a mixture of butter and mayonnaise (3 to 1) and sprinkle with garlic powder and mozarella cheese. Wrap in foil and bake 10 minutes at 400.


Day 6
Hot Chicken Salad (see blog)
Fresh Fruit with Poppy Seed Dressing
Aloha Muffins (see blog)

Day 7
Spaghetti with meat sauce (I use McCormick's Thick and Zesty with following changes: Saute one small diced onion with 1 pound ground chuck, add packet, 1 (15oz )can tomato sauce and 3/4 cup water)
Green Salad
Garlic Bread

Aloha Muffins

3 cups flour
2 cups sugar
1 1/2 cups vegetable oil
3 large eggs, lightly beaten
1 t. cinnamon
1 t. salt
1 t. baking soda
1 1/2 t. vanilla
1 (8 ounce) can crushed pineapple
2 large ripe bananas, mashed
1 cup chopped pecans
1/2 to 1 cup raisins

Mix all dry ingredients, then oil and eggs, then moist ingredients.  Add the nuts and raisins last.  This makes 3 dozen muffins.  I use an ice cream scoop to fill tins, the they are all equal.  Be sure to grease tins well with Pam so the fruit doesn't stick or use muffin papers.  Bake at 350 for 20-25 minutes. 

Broccoli, Cauliflower and Avocado Salad

1 1/2 pounds tender broccoli
1 1/2 pounds cauliflower
1 avocado
2 T fresh lemon juice
1/2 cup chopped pecans
1 T Dijon mustard
1/4 cup light olive oil
Salt to taste
Remove broccoli  and cauliflower florets from large stems.  Peel avocado and cut into cubes.  Combine avocado and 1T lemon juice in small bowl to prevent darkening.  Add broccoli and cauliflower and pecans to bowl.  Stir together 1 T lemon juice, mustard and salt until combined.  Add oil and blend.  Pour over salad and toss and serve.  I will usually mix all and add avocados as I serve it. That way it can be refrigerated over night and add avocados when ready to serve. 

Hot Chicken Salad

This is a great dish to take to a salad supper.  I have made this for our bridge Christmas Party for the last 30 years and it's still a favorite.

• 2 cups cooked chicken breasts, cubed
• 1 cup diced celery
• 1/2 cup slivered almonds
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh lemon juice
• 1 cup mayonnaise
• 1 cup grated sharp Cheddar
• 2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with Pam.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread crushed chips on top. Bake for 20 minutes, or until bubbly.

Rice Pudding

This is a great way to use leftover rice.  It cooks in a water bath and bakes for 1 hour but, is well worth the wait.

1 cup cooked rice
4 eggs, lightly beaten
2 1/2 cups milk
3/4 cup sugar
1 t vanilla
3/4 cup raisins (I leave these out as no one in my house will eat raisins)
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
 Mix all in bowl and pour into a greased 9' glass dish.  Bake 325 in water bath (glass dish inside a larger pan filled half way with hot water) Bake 1 to 1/2 hours until lightly browned and set. 
I use a convection oven and it takes a little less than an hour.

Marinated Vegetable Salad

Marinated Vegetable Salad

• 1 cup sugar
• 3/4 cup cider vinegar
• 1/2 cup vegetable oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 (16 oz) can French-style green beans, drained
• 1 (16 oz) can Sweet English Peas, drained, or 1 1/2 cups cooked frozen peas
• 2 (14 oz) can Shoepeg Corn, drained
• 1 (2 oz) jar diced pimento, drained
• 1 cup chopped celery
• 1/2 green bell pepper diced
• 1 bunch green onion, chopped

Preparation:

Mix 1 cup sugar, vegetable oil, pepper, and salt in a saucepan; bring to a boil. Cool. Toss dressing with remaining ingredients. Mix and chill for at least 8 hours.
Serves 8 to 10.
If you need to double this, there is no need to double the liquid for marinade.

Jack's Chicken

This is one of those super easy, but really good chicken and rice.  You don't need cooking skills to prepare it.

3 slices bacon
1 (6oz) package long grain and wild rice, reserve seasoning packet
6 boneless chicken breasts
1 (10 3/4 oz.) can golden mushroom soup
3/4 cup water

Place 3 slices of bacon into a greased 9x13 baking dish.  Pour rice over bacon.  Place chicken on top of rice.  Mix soup and water.  Pour over chicken and sprinkle rice seasoning packet over top.  Cover tightly with aluminum foil and bake 1 hour at 350.

Berry Cobbler

This is acutally an individual cobbler similar to the Lazyboy or Easy cobbler that has been around for years.  This is made in ramekins.

2 pints strawberries, quartered and hulled.
1 pint blueberries
1 cup sugar, divided
1 T cornstarch
3/4 cup flour
1 t. baking powder
1/2 t. salt
1 egg
1/2 t. vanilla
6 T butter, melted

1.  Preheat oven to 375.  In a bowl, combine berries and 1/3 cup plus 2 tsp sugar and cornstarch.  Let sit for 10 minutes.
2. In another bowl, mix flour, 1/2 cup sugar, baking powder and salt.  Add milk, egg vanilla and melted butter.  Stir well.
3. Place 6 ramekins (4-6 oz each) on baking sheet and divide fruit evenly into each ramekin.  Top each with batter.  Bake 25 to 30 minutes until tops are golden brown.  Cool and serve.

Shrimp, Chicken and Sausage Gumbo

This is an adaptation of Paul Prudhomme's recipe. Very quick and easy.

Chicken, Sausage and Shrimp Gumbo



1 cup onion finely chopped

1 cup celery, finely chopped

1 green pepper, finely chopped

2 t. salt

1 t. pepper

1/4 t. thyme leaves

1/2 t. oregano leaves

1/2 t. cayenne pepper

1/2 heaping cup flour

1/2 cup oil
2 cups sliced okra (frozen or fresh)

1/2 pound smoked sausage, sliced

6 cups chicken broth

Rotisserie Chicken
1 lb peeled, raw shrimp

Chop vegetables and set aside.  Mix seasonings with flour. Heat oil in a heavy skillet over high heat till smoking, then add the seasoned flour and cook, whisking constantly until the roux is dark red brown, about 3-4 minutes, being careful not to scorch or splatter. Remove the pan from heat and immediately add the vegetables, stirring constantly, until the roux stops getting darker.  Place the pan over low heat and cook stirring constantly, scraping the pan bottom, until the vegetables are soft, about 5 minutes.

Meanwhile bring the broth to a boil in a stock pot.  Add the vegetable mixture by spoonfuls, stirring after each addition until the roux is dissolved.  Return to a boil, stirring and scraping the bottom of the pan.  Reduce heat to low, stirring occasionally.

In the same skillet that you made your roux, saute okra for about 7 minutes, then spoon into simmering gumbo. Then in same skillet, brown your sausage (this keeps it from adding the fat to the gumbo) Spoon it into the simmerimg gumbo.  Let cook on low for 45 minutes, then add shredded chicken and shrimp.  As soon as shrimp turns pink, it is ready to eat.
Serve over rice.

My Mom's Banana Pudding

I have never seen a written recipe for this banana pudding, but this is like her cornbread.  I remember standing on a chair beside her watching her make this delicious dessert. I always have the ingredients and occasionally, if I'm out of milk, I will use heavy cream or half and half and that makes it even better. And be careful when separating the eggs not get any white in the yolks, as that will make the custard grainy, not smooth.

Mom's Banana Pudding

1/2 cup sugar

1 1/2 T cornstarch

1/2 t. salt

3 eggs, separated (and try not to get any of the whites in the yolks)

2 cups whole milk (scald 1 3/4 cups in microwave) I used 1 cup 2% and 1 cup heavy cream

1 t. vanilla extract

2 T butter

2 bananas

Vanilla Wafers

Mix sugar, flour and salt. Make a well in the middle and add the egg yolks. Slowly stir and add 1/4 cup of cold milk gradually.  Add the scalded milk: cook, stirring constantly, over medium heat until it comes to a boil.  Add vanilla and butter. Let cool. Cover the bottom  and up sides of baking dish with vanilla wafers, then top with sliced bananas. Pour custard over bananas and top with whipped cream or meringue.

Meringue

3 egg whites

2 T sugar

1 t. cream of tartar

Beat egg whites until foamy, then add sugar and cream of tartar. Beat until stiff peaks form. Top pudding and bake at 400 degrees until lightly browned about 10 minutes.

If you prefer whip cream of Cool Whip, crumble vanilla wafer crumbs on top. Refigerate.

Mediterrean Orzo Salad

You can use any small pasta for this recipe.

Mediterranean Pasta Salad

12 oz. orzo pasta cooked, drained and rinsed with cold water

2 T olive oil

1 large yellow pepper, diced

1 med tomato seeded and diced

1 cucumber seeded and diced

1 medium carrot shredded

1 8oz. package feta cheese (optional)

3 T toasted pine nuts

3 T  fresh chopped basil

2 T capers

½ c. olive oil

1/3 cup lemon juice

3 green onions chopped

6 cloves garlic, minced

1 t. cumin

1 t. Dijon mustard

1 t. dried mint or 2 t fresh

salt and Pepper

Stir together orzo and 2 T  olive oil in large bowl.  Stir in bell pepper and next 7 ingredients.

Whisk together ½ cup olive oil and next 8 ingredients.  Pour over orzo and mix.  Refrigerate until serving. 

Shrimp Salad

Another recipe that I had forgotten about until a friend called and asked me to make it for a birthday luncheon.  The ingredients are a little different than most, but it's delicious.

3 cups cooked shrimp, diced
1 cup diced celery
4 hard boiled eggs, chopped
1/2 cup sliced stuffed olives
1/4 cup green onions, sliced
1/4 cup chopped dill pickle
1 cup mayonnaise
2 T chili sauce or cocktail sauce
2 t horseradish
1 t salt
Combine shrimp, celery, and eggs. Blend other ingredients and add to shrimp mixture.  Toss lightly and serve chilled.  Yield: 6-8 servings

Eden Isle Chicken or sometimes known as Chicken Supreme or Delight

This recipe can be easily halved.  Save half of the mixture and freeze and thaw for future use.

8 boneless, skinless chicken breasts
8 thin slices ham
8 slices bacon
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 pkg. Lipton Onion Soup mix
Wrap chicken around ham and bacon around chicken.  Place in a 9x13 baking dish.  Mix last 4 ingredients and pour over chicken.  Bake 350 for 1 hour covered, then remove foil and bake another 30 minutes.  Serve with rice.

White Bars

I actually thought that I had already posted this recipe,  but this morning when I started to gather ingredients for making it, I realized it was not on the blog.  It has always been one of my daughters favorites, but my son in law would do all types of chores and repairs for just one piece of this delicious cake.  It taste just like wedding cake.

Cake: One Duncan Hines white cake mix with the following additions:
            1 egg (not white)
            1 T almond extract
            1 box instant vanilla pudding

            1/4 cup oil
Mix cake using package directions.  Spray a half sheet pan (12x16) with Pam. Spread evenly in pan and bake at 350 for 20 minutes.  Cool.
Frosting:
             4 cups powdered sugar
             1/2 cup butter, softened
             1-2  T almond extract
              milk to make spreadable
Beat all ingredients until smooth.  Spread on cooled cake. Cut into bars.

Cream of Mushroom Soup

Cream of Mushroom Soup

1 lb fresh mushrooms, sliced

8 green onions sliced

5 cups of chicken broth

1 stick real butter

7 tbsp flour

½ cup sherry

1/4 t. Nutmeg

1 pint heavy cream

Saute mushrooms and green onions in butter.  Add flour and make a paste.  Add broth and bring to a boil; reduce heat and simmer 20 minutes.  Add sherry and simmer 10 minutes.  Add cream and nutmeg and heat. DO NOT BOIL