EatNBetter

Lindy’s Golden Creamed Onions

admin — Tue, 22 Nov 2011 21:43:03 +0000

These rich, addictive beauties bear no relationship to those pale, watery pretenders that wind up on many a poor schlub’s Thanksgiving table. Amounts can be doubled, halved, whatever quite easily; and a little more or less of this or that to taste is fine, too.

3 lbs. small white onions

2 T. unsalted butter

1 tsp. sugar

3/4 Tsp salt

2/3 c. heavy cream

Handfull of fresh parsley, minced (other herbs can be substituted as desired)

1. Blanch onions in boiling water for 2 minutes. Drain and peel them, (If possible, get someone else to do this–naughty children, perhaps?–because a hot onion ain’t that much different than a hot potato, except they’re smaller and harder to peel.)

2. In a deep skillet, combine the onions, butter, sugar, salt and enough water to cover the onions by 1/2 inch.

3. Bring water to a boil and boil until liquid is almost evaporated. At that point, start paying attention.

4. Cook the onions over moderate heat, swirling the skillet, until onions turn golden and begin to brown.

5. Add heavy cream, bring to a gentle boil, stirring occasionally, until the sauce is thickened slightly.

6. Season with salt and pepper. Stir in the parsley.

7. Enjoy!

Soccer Bread

admin — Mon, 27 Jun 2011 18:03:57 +0000

This recipe got its name because it was so often made as a treat when our boys were playing youth soccer. Since it pulls apart into lots of small pieces it was perfect for feeding a bunch of youngsters after the game. This recipe takes about two hours to complete so allow enough time.

2 pkg yeast
2 C warm water
1/3 C sugar
Mix together in a large mixing bowl
Add:
2 C flour
3 tsp salt
Beat w/electric mixer for 2 minutes
Add:
3 eggs
1/3 Cup shortening
Beat 1 1/2 minutes more.
Add 4 cups of flour (do the last two by hand) or enough to make a sticky dough. (watch it-it crawls up the beaters)

Let rest for 20 minutes – during which:
melt 1 Cup butter
Mix together:
1 1/2 Cup sugar
2 Tbsp Cinnamon
1 Cup chopped nuts

Grease tube pan. Pinch off dough, smaller than a golf ball size (ping-pong size, maybe). Dip in butter and roll in cinnamon mixture. Make rows in the pan. Bake 45-60 minutes at 350 degrees. Variations-grated orange rind instead of cinnamon. Or add raisins to cinnamon. Or finely grated cheese instead of cinnamon mixture for dinner. Be creative-onions, herbs?

Gluhwein

admin — Mon, 20 Jun 2011 00:09:36 +0000

We got these recipes while living in Germany and traditionally serve during the holidays. Always a big hit. We usually have to make several batches. We most often make the red version but both are good. Try them to see which you like best.

Red Gluhwein:
6 C red wine
1- 1 1/2 C sugar (sweeten to your taste)
1 stick cinnamon
12 whole cloves
1 lemon, thinly sliced
1/2 orange, thinly sliced

White Gluhwein:
6 C white wine
1 C sugar
1 stick cinnamon
8 whole cloves
2 oranges, thinly sliced

Combine all ingredients for either red or white gluhwein in a large NON-ALUMINUM pot. Heat til it boils, but do not continue to boil. Strain into a heatproof glass serving carafe and keep warm over a candle or low flame. Makes 1 1/2 quarts.

No Bake Fruit Cake – NO WAY!

admin — Sun, 19 Jun 2011 23:48:43 +0000

This is a really fun thing to let the kids help with. They absolutely will not believe it will work. You might not either – the first time you do it. Makes a 5 pound cake. This recipe was created back when graham crackers came in a 1 pound (16 ounce) box. You might have to adjust the weights of ingredients if you can’t find a 1 pound box. Good luck!

1 lb box of graham crackers, finely crushed
1/2 pound EACH: white and dark raisins
1/2 pound candied cherries(1/2 red, 1/2 green),
1/2 pound candied pineapple
4 Cups pecans
1 lb marshmallows
1 can Eagle Brand milk
1 stick butter

Melt marshmallows and butter in a large double boiler. Add milk and stir. Add remaining ingredients. Mix thoroughly with YOUR HANDS. Line the Graham Cracker box (or similar sized container) with plastic wrap (or waxed paper).Place mixture in box and refrigerate 3-4 days before cutting. Slice very thinly and enjoy. This is a very sticky, messy process but well worth the effort. It really does go in the box.

Granny’s Praline Cookies

admin — Sun, 19 Jun 2011 22:28:47 +0000

Basic recipe:
1/2 Cup brown sugar
1/2 Cup chopped pecans
1/2 Cup (1 stick) margarine or butter
Graham crackers

(Aunt Doris usually uses 1 Cup. Mom (Granny) usually uses 3/4 Cup.)

Melt the butter and sugar. Boil for about 4 minutes. Stir in pecans.

Cover a 1/2 sheet pan/jelly roll pan/sided cookie sheet with graham crackers. (It works best if you break them apart from each other.) Pour or spoon the sugar and nut mixture over the crackers and spread evenly. Bake at 350 degrees 5-10 minutes. Remove from oven before they burn. Watch carefully – – they burn quickly. Allow to cool for 20 minutes and enjoy. Store in layers separated by waxed paper in a sealed container. They will become sticky if exposed to high humidity.

Grandmother Simmons Nut Cake

admin — Sun, 19 Jun 2011 15:53:09 +0000

1 Cup Butter
2 Cups Sugar
3 Cups self-rising flour. (If using all purpose flour add 1/2 tsp salt and 3 tsp Baking Powder)
4 Eggs
1 Cup milk
1 tsp vanilla
2 Cups pecans (or more)

Cream butter, sugar and eggs. Add vanilla. Add alternately milk and flour. Blend and mix until smooth. Stir in broken pecans and pour into well greased and floured tube pan. Bale in 325 degree oven for 1 hour. Test at 50 min.

Warm Snapbean Salad

admin — Thu, 09 Jun 2011 21:08:57 +0000

We got this recipe while living in Germany. Friends frequently request we bring this dish to dinner parties. I think it has been on the Thanksgiving menu for the last 5 years.
4 slices of bacon
1/2 cup chopped onion
1/3 cup vinegar
1/2 tsp salt
2 Tbsp sugar
Freshly ground black pepper to taste
3 cups cooked green beans (fresh or frozen)
Cook bacon until crisp, crumble and reserve. In skillet with bacon grease, cook onion, vinegar, salt, sugar and black pepper for two minutes. Add beans, toss and heat through. Serve garnished with crumbled bacon.

Asparagus Au Gratin-Nan Haynie

admin — Thu, 09 Jun 2011 20:51:58 +0000

We first ate this at a church covered dish supper. I had three servings during the meal and went back for another after I ate dessert.
1 pound Asparagus
2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1 cup grated cheddar cheese
4 hard-boiled eggs, sliced
1/2 cup soft bread or cracker crumbs
Liquid from asp and milk to make 1 1/2 cups
Melt butter, blend in flour and salt. Add liquid and cook til thickened, , stirring frequently. Remove from heat. Add cheese. Stir until melted. In a greased 2 quart casserole, alternate layers of egg, asparagus and sauce. Cover with crumbs. Sprinkle with paprika. Dot with butter. Bake 30 min at 350F.

Shrimp Stuffed Avocados with Cuban Lime Mayonnaise

admin — Thu, 09 Jun 2011 20:13:15 +0000

This is one of our favorite recipes. It came from an old issue of Gourmet magazine. Mix together 2 cups (or however much you have) of crab meat or shrimp, etc., 3/4 cup sliced celery, 2/3 cup lime mayo (recipe follows), 1 Tbsp lime juice, salt and pepper. Chill. Mound in avocado halves sprinkle with paprika.
Cuban Lime Mayonnaise: Blend together 1 egg, 2 Tbsp lime juice, 1/2 tsp dry mustard, 1/2 tsp grated lime rind, 1/2 tsp salt, 1/2 tsp grated onion. With motor at high speed, add 1 cup oils. Use 1 Tbsp warm water to thin, if necessary.

Cranberry-Apple Relish – Barbara Burriss

admin — Thu, 09 Jun 2011 18:57:26 +0000

1 Navel orange
4 C fresh or frozen cranberries
4 large red apples, peeled and grated
2 C sugar

Finely grate outer orange rind and set aside. Peel off and discard white stuff. Slice into 8 pieces. Place 1/4 of the cranberries and orange slices in a food processor. Process until evenly chopped. Put in a large bowl. Repeat until all all have been chopped. Stir in grated rind, apple and sugar. Cover and refrigerate for 4 hours. Makes 6 cups. Will keep in refrigerator for a week in Tupperware. Or divide and freeze. Serve with pork, chicken or turkey.