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August Recipes

Chowder

2 can whole kernel corn
1/2 lb polish sausage
2 celery stalks; sliced
1 onion; chopped
1 red pepper; chopped
1 lb new red potatoes, peeled, cut into cubes
28 oz chicken broth
1 lb broccoli; cubed
2 can cream of brocolli soup
1 cup cream

Drain corn, reserve liquid. In dutch oven, over med heat brown sausage, remove/drain. In drippings saute celery, onion, red pepper for 3 min. Add corn liquid, potatoes, broth. Bring to boil, simmr 5 min. Add broccoli, simmer. Blend soup with cream, stir into soup, do not boil. Serve with fresh bread and butter. I add a dash of white worchestire sauce, and when I saute the onion, etc. I add a Tblsp of red pepper oil. This gives the soup a zing. However, these two items are optional.

Cheese and Sausage Bread

1 3/4 cup flour
1/3 cup rye flour or yellow corn meal
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk; at room temperature
2 large eggs; at room temperature, lighly beaten
3 tablespoon vegetable oil
6 oz bulk sweet italian sausage; cooked, cooled, drained
3/4 cup provolone cheese; shredded
1/2 cup chopped; peeled, roasted red bell

Preheat oven to 350°F. Butter a 9in square pan. Lightly dust with additional flour and tap out excess. In a large bowl, stir together flours (or flour and cornmeal) sugar, baking powder, and salt. In another bowl stir together milk, eggs, and oil until blended. Make a well in center of flour mixture, add milk mixture and stir just to combine. Stir in sausage, cheese and red pepper. Scrape batter into prepared pan and spread evenly. Bake for 25 to 35 minutes, or until a cake tester comes out clean. Remove pan to a wire rack. the bread is best served warm. Store completely cooled bread in an airtight container in refrigerator. To reheat, toast a piece in a toaster oven for about 2 minutes, or until heated through.
*Link sausage can also be used. Simply remove casing before cooking sausage.
*To roast red pepper, cut in quarters and remove seeds. Place cut side down on a foil lined baking sheet. Broil for 8 to 12 minutes, or until charred. Tops of peppers should be approximately 3 to 5 inches from the heat source. Remove from sheet and cool. Rinse under cool running water to remove skin. Use a paring knife to remove remaining skin.

Queso

2 lb hot pork sausage
2 lb velveeta cheese; cubed
1 cup evaporated milk
1 pkg good seasons garlic salad dressing; mix, (.7-ounce)
1 pkg good seasons bleu cheese salad dres; sing mix, (.7-ounce)

Brown sausage well and drain thoroughly. Melt cheese with the milk in the top of a double boiler; stir in salad dressing mixes and meat. To reheat, add additional evaporated milk. Serve with warm tostados. Fills a standard chafing dish.

Brunch

1/2 lb smoked sausage
12 oz frozen shredded hash brown
1 potatoes; thawed
1/2 cup sour cream
1/4 cup milk
1/2 cup shredded cheddar cheese
1 tablespoon chopped chives
4 eggs

Preheat oven to 350°F. Combine potatoes, sour cream, milk, cheese and chives in medium bowl. Spoon into buttered shallow 2-qt rectangular casserole. Bake 40 minutes. Cut sausage into halves lengthwise, then cut crosswise into bite-sized pieces. Arrange down center of casserole. Bake 10 minutes more. Shape a well in each corner of the potato mixture. Break an egg int each well. Bake 10 to 12 minutes more or until eggs reach desired doneness Serve immediately.

Salmon and Dill Cheesecake

4 1/2 tablespoon unsalted butter
1/2 cup dry bread crumbs; fine
3/4 cup gruyere cheese; grated
1 cup fresh dill; snipped
1 cup chopped onion
28 oz cream cheese; room temp
4 large eggs
1 cup heavy whipping cream
1/2 lb smoked salmon; chopped
freshly ground black pepper; to taste
black olives; garnish
fresh dill; garnish
sweet red peppers; sliced, garnish

Using 1 1/2 tbs of the butter grease a 9-inch diameter springform pan with a 2 1/2 inch high side. Mix the bread crumbs, 1/4 cup of the Gruyere, and 1 tablespoon of the dill. Coat the bottom and side of the pan well with this mixture. Wrap foil around the bottom and the outside of the pan. Melt the remaining 3 tablespoons of the butter in a skillet over med. heat. Add the onion and saute' until tender, about 5 minutes. Cool slightly. Using an electric mixer or food processor, beat the cream cheese, eggs, and cream until well blended. Fold in the onion mixture, salmon, remaining Gruyere and remaining dill. Season with lots of black pepper. Pour the batter into the springform pan and place in another baking pan large enough to hold it. Add enough boiling water to the larger pan to come halfway up the side of the cheesecake. Bake in a preheated 325 oven for about 40 minutes or until it seems solid. Leave the cheesecake in the water bath and turn the oven off. Let stand for 1 hour with door ajar. Transfer the cheesecake, still in the mold, to a rack and cool for at least 2 hours. Refrigerate overnight. Before serving, unmold and decorate with cut black olives, fresh dill, and slices of roasted red pepper. Serve at room temperature with crackers.
Note: This is really a great party spread, or appetizer. It's beautiful, elegant and delicious.

Spiced Nuts

2 teaspoon margarine/butter
1/2 teaspoon salt
2 tablespoon worcestershire sauce
1/8 teaspoon hot pepper sauce (up to 1/4)
1 dash garlic powder
2/3 cup whole almonds
2/3 cup filberts (hazelnuts)
2/3 cup pecan halves

Microwave margarine until melted; stir in seasonings, then nuts. Toss to coat. Spread evenly, bake at 300 degrees for 30 - 35 minutes, or microwave on high power 4 - 5 minutes, stirring each minute. Cool completely, store in airtight container.

Sweet Potato Sticks

3 medium sweet potatoes (about 1 1/1 pounds)
3 cup rice krispies cereal, crushed to 3/4 cup
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
1/8 teaspoon cayenne pepper
1/2 cup all purpose flour
2 egg whites
2 tablespoon water
salsa (optional)
vegetable cooking spray

Wash potatoes and cut lengthwise into 1/2-inch slices. Cut slices into 1/2-inch strips. Set Aside.
In shallow pan or plate, combine Rice Krispies cereal and spices. Set aside. Place flour in second shallow pan or plate. Set aside. Beat together egg whites and water. Set aside. Coat potatoes with flour, shaking off excess. Dip coated potatoes in egg mixture, then with cereal mixture. Place in single layer on foil-lined baking sheet coated with cooking spray.
Bake at 400°F about 30 minutes or until lightly browned. Serve hot with salsa, if desired.

Mashed Sweet Potato Patties

3 medium sweet potatoes
3 tablespoon ground almonds or cashews
3 tablespoon ground sunflower seeds
3 tablespoon grated coconut
1/2 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon maple sugar
1 teaspoon salt
3 tablespoon chick pea flour
ghee for frying

Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain & peel while still warm. Mash.
Mix in all the remaining ingredients except the ghee. Knead till thoroughly blended. Divide into 8 portions.
Wash & dry hands & then rub with oil. Roll each ball in your hands & then flatten into a patty.
Brush with ghee a griddle or skillet. Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms. Serve hot.
Recipe From: The Art of Indian Vegetarian Cooking by Yamuna Devi

Sesame Balls

Dough:
1 l2 oz potatoes
1 salt and pepper
2 oz sugar
4 fl oz water
8 oz glutinous rice flour or rice flour

Filling:
4 chinese dried mushrooms
4 oz loin of pork
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon dry sherry
1 oz dried shrimps
2 tablespoon oil plus oil for
1 deep frying
1/2 teaspoon chopped shallot
1 tablespoon chopped chives
2 oz canned water chestnuts,diced
2 tablespoon water
1 teaspoon five spice powder
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
1 tablespoon cornflour
4 oz sesame seeds for coating

Cook the potatoes in boiling salted water until tender, then mash them until they are quite smooth. Dissolve the sugar in the water in a saucepan over a fairly low heat. Sift the rice flour into a large bowl. Make a well in the centre, then add the mashed potatoes and sugar solution. Gradually stir in the rice flour then knead the mixture into a soft dough. Cover with cling film or a tea towel and chill. Prepare the filling. Soak the mushrooms in cold water for 15 minutes, then drain and steam them over boiling water for 15 minutes. Remove the mushroom stalks, then finely dice the caps. Finely dice the pork and marinate it with the soy sauce, 1/2 teaspoon of the sugar and 1/2 teaspoon of the sherry for 10 minutes. Soak and dice the dried shrimps. Heat the 2 tablespoons oil in a wok or frying pan. Add the pork, shallot and shrimps and fry for a while, then stir in all the remaining filling ingredients. Roll the dough into a cylinder shape, then cut it into 32 equal portions. Press the pieces of dough into flat circles and place a little filling in the centre of each. Draw up the edges of the dough, working it around the filling to seal it in and make neat balls. Coat these completely in sesame seeds. Heat the oil for deep frying to 190°C/375°F, then add the sesame balls and deep fry them until golden brown. Drain and serve.

Pancakes

1/4 lb plain white household flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoon cream of tartare
1 oz caster sugar
1 egg
1/4 pint milk or cream

Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor. If time permits let the batter stand for 30 minutes before cooking. Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer. Makes about 16 pancakes.

Eggs with Herbs

4 lg Eggs
plain flour
8 oz Sausage meat
1 sm Egg, beaten
2 Spring onions, fine chopped
Toasted breadcrumbs
1 ts Finely chopped fresh thyme
Salt
3 ts chopped fresh chives
freshly milled black pepper
1 tb Finely chopped fresh parsley
Oil for deep frying

Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water. Next mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some of the seasoned flour. Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5x3 inches. Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs. Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature of 350-375°F. Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice broun colour. Drain on crumpled greaseproof paper. When they're absolutely cold, wrap in cling wrap and store.

Oatcakes

2 1/4 cup rolled oats
1/2 teaspoon baking powder
1 teaspoon salt
2 tablespoon butter; melted
1/3 cup water

Preheat oven to 350°F. In a food processor, blend 2 cups oats til they resemble a coarse flour. Transfer to bowl.
Add baking powder and salt to oats and mix well. Add melted butter and combine with a wooden spoon, using the back of the spoon to break up the lumps. Add the water, a little at a time, until the dough is combined.
Scatter the remaining 1/4 cup oats on the work surface. Gather the dough into a ball and roll it in the oats. Roll out the dough to an 1/8 inch thickness. Using a cookie cutter (or the open end of an ordinary water glass), cut the dough into 2 1/2 inch rounds.
Using a spatula, transfer oatcakes to a baking sheet and bake for 15 minutes. Let cool for 15 minutes and store in an airtight container. Makes 20 oatcakes.

Stuffed Chicken

3 lb broiler, frying chicken
6 medium onions
1/4 cup margarine or butter, melted

Oat Stuffing:
1 large onion finely chopped
1/4 cup margarine
1 cup regular rolled oat
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1/8 teaspoon grated nutmeg

Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375°F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours.
Oat Stuffing: Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes.




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