Green Bean Casserole Recipe

Ingredients:

2 ten-ounce packages frozen French-style green beans
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon freshly grated onion or 1 teaspoon onion flakes
1 cup sour cream
1/2 cup grated sharp cheddar cheese
1/2 cup crushed cornflakes
1 tablespoon butter, melted

Directions:

Preheat oven to 350 degrees. Cook and drain green beans. In a large saucepan, combine one tablespoon butter, flour, salt, pepper, sugar, onion, sour cream, and cheese. Stir and cook over low heat until ingredients are well combined and cheese is melted. Add beans, mixing well. Pour into a buttered two-quart casserole. Combine cornflakes with one tablespoon melted butter and sprinkle over bean mixture. Bake uncovered for 25 minutes.

Serves: 6

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Crab Superior Recipe

Ingredients:

2 tablespoons chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
3 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash Tabasco
1 teaspoon lemon juice
1/2 teaspoon tarragon vinegar
1 pound crabmeat
Buttered bread crumbs

Directions:

Saute onion and green pepper in butter. Stir in flour. Add milk gradually; cook over low heat, stirring constantly until mixture thickens into a sauce. Remove from heat. Combine salt, pepper, Tabasco, lemon juice, vinegar and crabmeat; mix with sauce. Pour mixture into casserole, cover with buttered bread crumbs, and bake at 375 degrees for 25 minutes.

Serves: 4

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Texas Bean Dip Recipe

Ingredients:

1/2 pound butter
1/3 pound sharp cheese, grated
2 jalapeno peppers, chopped, plus a little juice
1 small onion, grated
1 clove garlic, crushed
1 can (15 oz.) Ranch Style beans (or beans in chili-seasoned sauce)

Directions:

Heat all ingredients, except beans, in double boiler until cheese melts. Add beans which have been pureed in blender. Serve hot in a chafing dish with tostados.

Yield: About 1 quart

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Honey Bread Recipe

Ingredients:

1-1/4 cups boiling water
1 cup sugar
3/4 cup honey
2-1/2 teaspoons baking soda
Pinch of salt
3 tablespoons rum
2 teaspoons cinnamon
4 cups sifted flour
1/2 teaspoon finely grated orange rind (optional)

Directions:

Stir together the boiling water, sugar, honey, baking soda and salt until the sugar dissolves. Mix in, thoroughly, the rum and cinnamon. Stir the flour in slowly to make a smooth batter. Add the grated orange rind, if desired. Pour the batter into a well buttered loaf pan (9 x 5 x 3 inches). For the first 10 minutes, bake in a very hot oven, 450 degrees, then reduce the temperature to moderate, 350 degrees, for one hour longer, or until it tests done. Turn the bread out on a wire rack to cool. Slice bread thinly and spread with butter. It is even more delicious the second day. May be baked in two smaller pans (7-1/2 x 3-1/2 x 2-1/4 inches). In this case, reduce the total cooking time by 15 minutes, or until they test done.

Yield: 1 large or 2 small loaves

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Bohemian Beer Bread

Ingredients:

4 cups all purpose flour
2 Tablespoons butter or margarine
2 packages fast-acting dry yeast
1 teaspoon caraway seeds
1 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup beer
2 Tablespoons honey or sugar
1/2 cup warm water
1 egg, beaten

Directions:

1. Preheat oven to 375 degrees. Place flour, butter, yeast, caraway seeds, salt and garlic powder in bowl of food processor. Use dough blade and pulse several times until well mixed and butter is cut in.
2. Heat beer, honey and water until warm (about 130 degrees). With machine running, slowly add warm liquid mixture through feed tube. Process until dough is smooth and leaves side of the bowl.
3. Remove dough and shape into smooth ball. Place in greased 1-1/2 –2 quart casserole dish, turning once to grease top. Flatten gently to edges. Cover loosely with plastic wrap and let rise in a warm place until doubled, about 20-25 minutes.
4. Brush top of loaf with a beaten egg. Place in oven for 25-30 minutes. Loaf is done when it sounds hollow when tapped. Remove from pan and cool on wire rack.

Note: For the most authentic Bohemian bread, substitute 1-1/4 cups rye or wheat flour for the same quantity of white flour.

Serves: 6

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Blackberry-Apple Crunch Recipe

INGREDIENTS FOR FILLING:

4 cups sliced tart apples, such as Granny Smiths
2 cups fresh or frozen blackberries (if using frozen berries, do not thaw)
3/4 cup granulated sugar

INGREDIENTS FOR TOPPING:

1/2 to 3/4 cup brown sugar, firmly packed
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup walnuts, chopped
1/2 cup butter (1 cube)
1/2 teaspoon cinnamon or allspice

TO PREPARE:

Preheat oven to 350 degrees.

In a large bowl, combine apples, berries and sugar. Place into a 9 x 13-inch pan.

In a large bowl, combine brown sugar, flour, oats, walnuts, butter and cinnamon and blend together. Sprinkle over top of fruit.

Bake at 350 degrees for approximately 1 hour, or until top is brown.

SERVINGS: 12 - 15

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Smoky Brisket Recipe

Ingredients:

1 (5-6 pound) beef brisket
1 teaspoon celery salt
1 tablespoon onion salt
2 cloves garlic, minced
3 ounces liquid smoke
Salt and freshly ground pepper, to taste
2 teaspoons Worcestershire sauce

Ingredients for Sauce:

1/2 medium onion, finely chopped
1 cup tomato puree
3/4 cup water
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
Dash of ground cloves

Directions:

Sprinkle brisket generously with celery salt, onion salt and garlic. Pour liquid smoke over brisket, cover and refrigerate overnight.

Pour off all but 2 tablespoons of liquid. Sprinkle meat with salt, pepper and Worcestershire sauce. Cover and bake for 3-1/2 to 4 hours at 275 degrees.

For sauce: In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside.

Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce.

Serves: 8 - 10

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Redfish Supreme Recipe

Ingredients:

1 4- to 5-pound red fish
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1/2 cup salad oil
1-1/4 sticks butter
8 tablespoons flour
2 tablespoons chopped green onions
2 Birdseye red peppers, chopped, or 1/2 teaspoon crushed dried red peppers
1 cup chopped celery
1/2 cup chopped parsley
1 pound shrimp, cooked
2 dozen oysters, drained dry
1 medium can mushrooms, sauteed
1/2 stick butter
1/2 cup grated American cheese
1/2 cup bread crumbs
Salt to taste
Pepper to taste

Directions:

Dress red fish by rubbing inside and out with salt and pepper and oil. Place on rack in roaster and add water. (Do not let fish touch water.) Cover and cook at 400 degrees about 40 minutes. Save drippings.
To make sauce, melt butter in large saucepan, add flour, stir constantly until golden brown. Add finely chopped onion, celery, parsley and red peppers. Cook about 5 minutes. Add drippings from roaster, water from mushrooms and enough plain water to make a thick smooth sauce. Saute mushrooms in butter in separate pan. Place fish in a large flat baking dish about 3 or 4 inches deep. Cover with sauce. Add sauteed mushrooms, oysters and shrimp. Sprinkle grated cheese over and then sprinkle bread crumbs on top. Bake at 400 degrees until well browned and bubbly, about 15 minutes.

Serves: 8

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Graham Cracker Cake with Praline Glaze

INGREDIENTS:

2 cups finely ground graham cracker crumbs
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
3 large eggs
1 cup milk
1 teaspoon vanilla extract
Pinch of cream of tartar

Glaze:

3 cups firmly packed light brown sugar
1 cup light cream
1/2 teaspoon salt
1/3 cup butter
1 teaspoon vanilla extract

Cream:

1-1/2 cups heavy cream
6 tablespoons powdered sugar

TO PREPARE:

Grease the bottoms of two 9-inch round cake pans, then line with waxed paper. In a bowl, stir together graham cracker crumbs, baking powder and salt.

In a food processor or in a large bowl using an electric mixer, cream together butter and brown sugar until mixture is light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Stir in crumb mixture in batches, alternating with milk. Stir in vanilla.

In a separate bowl, beat egg whites with cream of tartar until mixture just holds stiff peaks. Stir 1/4 of mixture into batter, then fold in remaining whites gently but thoroughly. Divide batter between prepared pans and bake in the middle of a 350-degree oven for 20 minutes. Let cool before assembling cake.

For glaze: Cook brown sugar, cream and salt until mixture reaches the soft ball stage. Remove from heat and add butter and vanilla. Cool for about 15 minutes without stirring, then beat by hand until smooth.

In a separate bowl, beat cream and powdered sugar to make whipped cream.

After cake and glaze have cooled, place cake layer on a stand. With the back of a spoon, spread glaze so that it drizzles over edges of cake. Then add whipped cream layer. Add next cake layer and glaze it. Put remaining whipped cream in a pastry bag and make a free-form design on top.

SERVES: 8 - 10

Italian Recipes

Chicken Tortellini

Ingredients:

1 (8-ounce) package fresh cheese tortellini
4 ounces Monterey Jack cheese, sliced
4 boneless, skinless chicken breasts, cut into
bite-sized pieces
Flour
1/3 cup stick margarine
1 onion, chopped
1 (10- to 14-ounce) can chicken broth
1 (4-ounce) can mushrooms, drained
2 chicken bouillon cubes
1 teaspoon sugar
4 ounces Monterey Jack cheese, shredded or cubed
1/2 cup sour cream

Directions:

Place the tortellini in a 9x11-inch baking dish sprayed with nonstick cooking spray. Layer with the sliced cheese. Coat the chicken on all sides with flour. Saute the chicken in the margarine in a skillet until light brown. Spoon the chicken over the prepared layers using a slotted spoon, reserving the pan drippings.
Saute the onion in the reserved pan drippings until tender. Add the broth, mushrooms, bouillon cubes and sugar. Bring to a boil and boil for 5 minutes, stirring occasionally. Add the shredded cheese and stir until melted. Stir in the sour cream. Pour the mushroom mixture over the prepared layers. Bake, covered with foil, at 275 degrees for 45 minutes. You may prepare up to 2 days in advance and store, covered, in the refrigerator. Bake at 300 degrees for 45 minutes.

Note: The use of reduced-fat cheese and light sour cream will lower the fat grams and calories without sacrificing the flavor.

Servings: 6

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