Saturday, November 24, 2012

My Turkey Stuffing

1 bag seasoned bread stuffing (I prefer Pepperidge Farm)
1 box Uncle Ben's long grain and wild rice mix
1 medium onion
1 cup celery
1/4 cup butter
1-2 cups hot water with chicken bouillon or use chicken broth
1 tsp sage
1 tsp salt

Cook rice according to package directions.  Saute onion and celery in butter.  Add remaining ingredients.  Mix lightly and stuff into washed and dried turkey cavities.

For a variation, you could add mushrooms, 1 lb pork shoulder.  If so, lighten the mixture by adding 3 or 4 eggs beaten and tossed in when you mix all ingredients together.

Wednesday, October 10, 2012

Potato Rolls

To 2 cups boiling water add:

1/4 c. instant mashed potatoes
1/2 c. sugar
1 1/2 t. salt
1/2 c. butter
1 egg

Add 1 oz. yeast and then 6 cups white flour.
Beat well after each cup added until too thick
for beaters.  Add in remaining flour by hand.
Riase the dough twice.'
Form rolls and raise again.
Bake @ 425 degrees F. about 10 minutes.

Makes about 3 dozen depending on size.

Tuesday, July 24, 2012

Wellesley Coffee Cake

1 c. butter, softened
2 C. sugar
2 eggs 1 c. sour cream
1/2 vanilla
1/2 t. almond extract
2 c. sifted flour
 1 t. baking powder
1/4 t. salt


4 t. sugar
1 c chopped pecans
1 t. cinnamon

Preheat oven to 350 degrees.
Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.
Add sour cream, vanilla and almond extract; beat well.  Combine flour, baking powder and salt.
Add to mixture and beat.
In separate bowl, combine sugar, pecans and cinnamon for filling.
Place one third of batter in well-greased and floured tube pan or bundt pan.
Sprinkle with three-quarters of filling mixture.  Spoon in rest of batter and sprinkle with remaining
filling.  Bake 1 hour.

Thursday, July 19, 2012

Heirloom Tomatoes with Blue Cheese dressing

3 pounds heirloom tomatoes
kosher salt and freshly ground black pepper
1/2 pound Roquefort cheese, divided
1 cup mayonnaise
1/3 cup cream
2 t. tarragon wine vinegar
2 T. chopped fresh flat-leaf parsley

Slice tomatoes and sprinkle with salt and pepper.

Blend remaining ingredients saving parsley and half the cheese for sprinkling on top.

Yummy dressing!

Tuesday, June 19, 2012

Pork Sate with Peanut-Mirin Sauce


2 t. grated lime rind
2 T/ fresh lime juice
1 T. peanut butter
2 t. sugar
2 t. fish sauce
1/2 t. curry powder
1/4 t. salt
1/4 t. ground coriander
2 garlic cloves, minced
1 pound pork tenderloin, trimmed and cut into 16(4-inch-long)strips


1 1/2 T. sugar
1 T. chopped fresh cilantro
2 T. seasoned rice vinegar
2 T. mirin(sweet rice wine)
1 t. fish sauce
1 serrano chile, seeded and finely chopped
1 T. dry-roasted peanuts, chopped

Remaining ingredient:

Cooking spray

1)Prepare grill to medium-high heat.
2)To prepare pork, comvine first 9 ingredients in a medium bowl, stirring until smooth.
Add pork to bow; toss well to coat.  Let stand at room remperature 15 minutes.
3)Thead 2 pork pieces lengthwise onto eachof 8(12-inch) skewers.  Pleace skewers on a grill rack
with cooking spray;grill 3 minutes on each side until done.  Serve with sauce.

(from Pam Klampe)

Thursday, April 19, 2012

Pasta Primavera

1/2 stick butter
1 med. onion
1 large clove garlic, minced
1 lb. thin asparagus cut diagonally into 1/4 "slics
1/2 lb. mushrooms, thinly sliced
6 oz cauliflower flowerets
1 small carrot cut diagonally into 1/8"slices
1 medium zucchini cut into 1/4 " rounds
1 c. cream
1/2 c. chicken stock
2 T. chopped fresh basil or
2 t. dried
1 c. prosciutto or cooked ham, chopped
1 lb. fettucini or linguini
1 c. grated parmesan cheese

In WOK or large skillet over medium heat, melt butter and saaute onion and galic until onion is softened, about 2 minutes. Mix the asparagus, mushrooms, cauliflower, zucchini and carrot;stir fry 2 minutes. (At this point, remove several pieces of asparagustips. mushrooms and zucchini and reserve for garnish.)
Increase heat to high. Add cream, stock and basil;allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion; cook 1 minutes more. Season to taste with salt and pepper.
Add pasta andcheese, tossinguntil thoroughly combined and pasta is heated through. Serve immediately with a side dish of extra parmesan cheese, Garnish with reserved vegetables. Serves 4 for dinner