Cooking for Two

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Chocolate Lovers Mousse

2 tablespoon sugar
1/2 teaspoon unflavored gelatin
1/4 cup milk
1/2 cup mini semi sweet chocolate chips
1 tablespoon orange flavored liqueur or 1 teaspoon vanilla
1/2 cup cold whipping cream
1 additional whipping cream for garni; sh is optional

In small saucepan, stir together sugar and gelatin; stir in milk. Let stand two minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat.
Immediately add small chocolate chips; stir until melted. Stir in liqueur or vanilla, cool to room temperature.
In small mixer bowl, beat whipping cream until stiff. Gradually add chocolate mixture, folding gently just until blended. Refrigerate.
Garnish with additional whipped cream if desired.
Recipe From: Cooking For Two Cookbook, 1992

Corn Chowder

1 cup corn (2 small cobs or canned)
1 small onion, coarsely chopped
1 small potato, cubed
2 teaspoon butter or oil
1 pinch paprika
1/4 teaspoon kelp powder (sub. salt?)
1 pinch pepper
2 tablespoon water
1 cup milk
1/4 teaspoon honey
1/2 small bay leaf

With a sharp knife, make a deep cut down the center of each row of kernels. Cut the kernels off the cobs into a large bowl. Scrape the cobs to get all the corn pulp and milk into the bowl. (Chop or mash canned or frozen corn.)
In saucepan, lightly saute onions and potatoes in butter until lightly browned (about 10 min). Add paprika, kelp (salt?), pepper and water. Cover and simmer 8 min.
Add corn, milk, honey and bay leaf. Simmer gently 20 min. Remove bay leaf.
2 servings, each (estimated) 1 1/2 starch exchange, 1 fat, 1/2 milk
Recipe From: : Low-Cost Natural Foods, Rodale Press

Fried Pepper Strips

1 egg; beaten
1 pkg (3-oz) cream cheese; softened
2 tablespoon self-rising flour
1 large green pepper; cut into 1/2 inch strips
1 vegetable oil
1 salt and pepper (optional)

Combine first 3 ingredients, mixing well. Dip green pepper strips in cream cheese mixture, turning to coat. Fry in hot oil (375 degrees F) until golden brown. Drain on paper towels. Sprinkle with salt and pepper, if desired. Yield: 2 servings.
Recipe From: Mrs. Chris Horne of Georgia in September, 1982 Southern Living

Flan

5 tablespoon sugar
1/2 cup light cream
2 egg yolks
1 teaspoon vanilla

Heat 4 tablespoons of sugar over low heat in a small skillet until it is melted and forms an amber-colored liquid.Pour at once into 5 ounce custard cups.Turn and tip to coat the bottom and sides with the caramel. Beat remaining sugar with cream,egg yolks and vanilla and pour into custard cups.Place cups in small baking pan-pour in boiling water to a 1 inch depth. Bake @ 350 degrees for 35 minutes or until a knife inserted 1/2 inch from edge,comes out clean.Remove and chill several hours or overnight.To unmold,loosen custard from around edge with small spatula.Cover dish with serving plate,turn upside down,shaking gently to release custard.

Sunday Brunch

1 can cream of mushroom soup, undiluted
1/2 c shredded Swiss cheese
2 tblsp milk
2 tsp minced onion
1/4 tsp dried dill weed
4 eggs
2 English muffins, split, toasted and buttered
Pimiento strips for garnish (optional)

Combine soup, cheese, milk, onion and dill weed. Cook over medium heat to just beginning to bubble. Break an egg into sauce dish. Then stir egg into sauce, holding side close to sauce's surface. Repeat with remaining eggs. Spoon enough sauce over egg to coat it lightly. Cover and cook over medium heat, basting with sauce 1 or twice, about 5 to 7 minutes, or until eggs are cooked to desired degree of doneness. Serve on English muffins. Spoon sauce over eggs. Garnish.

Brunch

1 pkg (4 oz.) refrigerated crescent rolls
2 env instant cream of chicken flavor soup
1/2 c milk
2 eggs, beaten
1/2 c finely chopped cooked chicken
2/3 c shredded Swiss cheese
1/4 c chopped pecans

Separate crescent rolls, press into ungreased heat-resistant glass 7 inch pie plate to form crust. Blend instant cream of chicken flavored soup mix, milk, eggs. Stir in remaining ingredients. Pour into prepared crust and bake 35 minutes or until quiche tests done. Let stand for 5 minutes before serving.

Oven Baked Pancake

3 eggs
1/2 c flour
1/2 c milk
2 tblsp margarine, melted
1/4 tsp salt
2 tblsp sugar
2 tblsp sliced almonds (or other nuts), toasted

Beat eggs at medium speed of electric mixer until well blended. Gradually add flour, beating until smooth. Add milk, 2 tablespoons margarine, and 1/4 teaspoon salt; beat until smooth. Pour mixture in a greased 10-inch skillet. Bake at 400 degrees for 15 minutes, or until pancake is puffed and golden brown. Sprinkle with 2 tablespoons sugar and nuts.

Casserole

3 Irish potatoes, sliced in baking dish
1 c green beans, scattered on top
1/2 lb hamburger, crumbled on top
1 beef bullion cube
salt
pepper

Add liquid from canned green beans enough to make about 1 1/2 inches in dish. Cook oven at 350°F for 1 1/2 hours.

Lemonade

1 juicy lemon
1 c cold water
2-3 tsp sugar

Squeeze juice from lemon by hand or juicer into a small bowl. Add water and sugar and stir. Pour into 2 glasses filled with ice cubes. Make it pink by blending squeezed lemon juice with 3 strawberries.

Crock Pot Steak

thin round steaks
1 sm onion
cream of mushroom soup
mushrooms, sliced or whole buttons

In crock pot put 1 can cream of mushroom soup, 1/2 can of water. Mix together. Cut one small onion, add to soup. Cut mushrooms in half and add to soup. Brown meat in skillet. Put meat in soup in crock pot for 8 hours on low.

Chocolate Souffle

2 tblsp butter
1 tblsp plus 1 1/2 tsps. all purpose flour
1/4 cup unsweetened cocoa
1/8 tsp salt
1/2 cup milk
1/2 tsp vanilla
2 egg yolks
1/3 cup sugar
2 egg whites
1 tblsp sugar
whipped cream, optional

Grease bottom of 2 custard cups. Cut lengths of aluminum foil to form a collar around each dish, folded in thirds and extending about 2 inches above rims. Grease inner sides of collars. In small saucepan over low heat, blend in flour. Remove from heat, add cocoa and salt. Gradually blend in milk. Cook and stir over low heat until mixture boils and becomes very thick. Remove from heat; add vanilla. Carefully press plastic wrap onto surface and cool to room temperature. Beat egg yolks in small mixing bowl; gradually add 1/3 cup sugar and beat until thick and lemon colored. Carefully blend cooled chocolate mixture into egg yolks. In separate bowl, beat egg whites until foamy; gradually add 1 tablespoon sugar and continue beating until stiff peaks form. Carefully fold chocolate mixture into egg whites, mixing just until blended. Pour into prepared dishes, place dishes in pan containing 1 inch of boiling water. Bake at 350 degrees for 60 minutes or until cake tester inserted near edge comes out clean. Carefully remove collars. Serve immediately with whipped cream.




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