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Saturdays at 8:00 a.m. NewsChannel 19 ______________________ The Best of He Cooks, She Cooks Southern Style Cookbook On Sale Now $20.00 Call 259-5416 Cookbooks available at Bob Wallace Appliance ___________________ Many thanks to our sponsors: Bob Wallace Appliances Viking Townhouse Galleries The Glover Gilbert Baker Ford The Docks The Woodlands The Ledges Wimberly House The Village on Broad Street ______________________ Grilled Peanut Butter and Banana Sandwich 8 slices of white bread 4 bananas, sliced 2 cups of peanut butter margarine ___________ Butter the bread. Layer ingredients and cook in skillet on both sides. _________________________ Elvis Pork Chops6 pork chops 1 1/2 cups of flour 1/2 teaspoon of parsley flakes 1 teaspoon of pepper 1 teaspoon of salt 1/2 teaspoon of paprika oil _____________________________ Dredge chops in flour mixture and fry in oil until done. ____________________________________________ Sweet Beets5 large beets, sliced 1 quart of water 1 cup of vinegar 1/2 cup of sugar 1 teaspoon of celery seed 1 Tablespoon of ground allspice ______________________ Cook beets whole in one quart water until tender. Remove from heat. Run cold water over beets to cool enough to skin and slice. Let vinegar, sugar, and spices cook together. Pour beets into hot spice; cook for 3 more minutes. Remove from heat and cool. __________________________________________ Ambrosia Cake2 boxes of Duncan Hines cake mix 2 teaspoons of baking powder pinch of salt 2 1/2 cups of milk 1/2 cup of butter 4 eggs 1 teaspoon of nutmeg 1 teaspoon of vanilla 1 cup of white raisins 1/2 cup of chopped nuts 1 cup of coconut, grated 1
cup of grated orange rind Glaze: 5 Tablespoons of orange juice 3 Tablespoons of butter 3 cups of confectioners sugar pinch of salt _____________________ Pour cake mixes into a large bowl. Add baking powder, pinch of salt, milk, eggs, and butter. Add nutmeg, vanilla and stir raisins, chopped nuts, coconut and orange rind in with rest of ingredients. Pour into greased and floured cake pans. Bake at 350 degrees for thirty minutes to 1 hour. __________________________________________ August 2, 2008 Roasted Vegetables with Eye of Round Roast 3 pound eye of round roast 3 Tablespoons of olive oil 1 Tablespoon each of minced herbs- rosemary/thyme/oregano 2 bay leaves 2 cups of beef broth 6 potatoes 6 carrots 3 onions 1/2 head of red cabbage salt and pepper to taste bouquet of fresh herbs _____________________ Mix 3 Tablespoons of olive oil and herbs together. Rub the roast with mixture. In the roasting pan, put six potato halves, carrots, onion halves, and cabbage cut into 2 inch slices. Salt and pepper. Add herb bouquet. Pour two cups of beef broth over vegetables. Place roast on top. Cook at 400 degrees for 20 minutes. Reduce oven to 350 and continue to cook for 45 minutes. _________________________________________ Broiled Tomatoes 6 tomatoes herbs of provence salt and pepper goat cheese fresh basil, chopped Balsamic Vinaigrette: 1 cup of olive oil 1/3 cup of balsamic vinegar 1/2 teaspoon of herbs of provence 1 clove of garlic, minced 2 Tablespoons of minced onions salt and pepper to taste 1 teaspoon of sugar __________________ Cut tomatoes in half. Salt and pepper. Sprinkle with herbs of provence. Top with crumbled goat cheese. Add basil on top. Broil for 15 minutes. Put ingredients for vinaigrette together and shake. Drizzle balsamic vinaigrette on top. ______________________________________ Corn Pudding 4 cans corn, well-drained 1/2 cup of milk 4 eggs 4 - 6 Tablespoons of melted butter 1/2 cup of flour 2 Tablespoons of corn meal 1/2 teaspoon of salt 1/3 cup of sugar _______________ Blend one can of corn with the rest of the ingredients. Pour in a 9 x 13 greased Pyrex dish. Pour remaining cans of corn over mixture. Bake at 350 for 45 minutes to one hour. __________________________________________ Green Tomato Cake 1 cup of butter, softened 2 1/2 cups of sugar 3 large eggs 3 cups all purpose flour 1 1/4 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon of salt 1/2 teaspoon of ground nutmeg 2 1/2 cups of diced green tomatoes 1 cup of golden raisins 1 cup of chopped walnuts Glaze: 1 cup of confectioner's sugar 3 Tablespoons of milk 1 Tablespoon of maple syrup _____________________ Beat butter and sugar with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (batter will be stiff). Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake one hour and 10 to 15 minutes, or until a tester inserted in center comes out clean. . Mix together glaze and pour over cake. Enjoy! __________________________________________ July 26, 2008 Tomato Basil Burger 1 pound of ground chuck 1/4 pound ground beef 1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1/2 cup chopped onions 1 teaspoon of tomato basil seasoning 1/2 teaspoon of Mrs. Dash 1/4 teaspoon of garlic salt ____________________ Mix all ingredients together and grill. __________________ Chipotle Burgers 1 pound of ground chuck 1/4 pound of ground beef 1 Tablespoon of Chipotle seasoning 1/2 cup of chopped onions 1 teaspoon of red seasoned salt _______________________ Mix ingredients together and grill. Use any of your favorite trimmings for your burger. ______________________________ Mediterranean Potato Salad 10 red potatoes 1 medium onion, chopped 3 eggs, cooked and chopped 4 strips of bacon, cooked and crumbled 1/2 log goat cheese 1 large tomato, chopped 1/4 cup fresh basil 1/2 cup of black olives 1/4 cup chopped green pepper 1/4 cup chopped red pepper salt and pepper to taste Dressing: 1/4 cup balsamic vinegar 1/2 cup olive oil 1/2 cup Canola oil 1 1/2 Tablespoon of sugar salt and pepper to taste 1/2 teaspoon of fresh basil 2 Tablespoons of minced onion ________________________ Mix together all ingredients. Mix together dressing. Toss together and serve. __________________________ Rocky Road Ice Cream 1 1/2 cup sugar 1 1/2 cup of milk 1 teaspoon of salt 2 cups of half and half 1 Tablespoon of vanilla 3 cups of heavy cream 1 cup of mini marshmallows 3/4 cup of chopped pecans 1 cup of mini chocolate chips 6 ounces of chocolate syrup _________________ Mix all ingredients except last three. Put in electric ice cream maker for 10 minutes. Before the ice cream is done add last three ingredients. Finish churning. Enjoy. ____________________________________ July 5, 2008 Bubba's Stuffed Chicken Breast 6 ounce chicken breast 1 slice of Virginia ham 1/4 cup mozzarella cheese 1/4 cup of panko 2 slices of roasted red peppers salt and pepper to taste Sprinkle of paprika __________________ Pound out chicken breast and sprinkle with salt and pepper. Layer ham, cheese, panko, and roasted peppers on top of chicken breast. Roll chicken breast up tucking in the ends as you roll. Sprinkle with paprika and brush with melted butter. Bake at 350 for 20 minutes. ________________________________________ Vegetable Salad Stuffed Avocados 1 medium zucchini 1 medium yellow squash 1 small red bell pepper 3 Tablespoons of olive oil salt and pepper to taste juice of a lemon juice of a lime 2 ripe avocados 1 ear of corn, cut off 1 tomato, chopped fresh parsley fresh chives fresh basil mixed greens ____________________ In a skillet, saute zucchini, squash, and bell peppers. Salt and pepper. Add juice of 1/2 lemon. In a separate bowl, cut corn off of ear. Add chopped tomato , juice of a lime, and herbs. Toss. Cut avocado in half. Take out seeds and scoop out meat. Add meat of avocado to corn. Then add cooked vegetables. Add other half of juice of lemon. Salt and pepper to taste. Toss greens with olive oil and place on dish. Place avocado shell on top. Fill with mixture, garnish with a fresh herb. Add a little lime juice on top and serve. __________________________________________ Stuffed Baked Bananas 4 bananas 4 Tablespoons of peanut butter 4 ounces of semi-sweet chocolate chips 3 Tablespoons of brown sugar 1/2 cup of pecans, chopped vanilla ice cream garnish with mint ____________________ Cut banana lengthwise down to peel. Mix together peanut butter, chocolate chips, and and brown sugar. Fill the banana. Wrap banana in aluminum foil and bake at 450 for 20 minutes. Take out of foil and place on dish. Top with vanilla ice cream and chopped pecans. Garnish with mint. __________________________________________ June 28, 2008 Strip Steak with Rosemary Red Wine Sauce 4 boneless strip steaks 1/2 teaspoon of salt 1 Tablespoon of cracked black pepper 3 Tablespoons of olive oil 1/4 cup chopped onion 2 Tablespoons chopped fresh rosemary leaves 2 cloves of garlic, finely chopped 1 1/2 cups dry red wine 1 cup canned condensed beef broth 1/2 teaspoon dark brown sugar ______________ Heat oil in large skillet on high. Put steaks in skillet and reduce heat to medium. Cook turning one time about 6 minutes per side. Remove steaks. Add onion to skillet and cook until brown. Add half the rosemary, half the garlic and cook stirring constantly for about1/2 a minute. Add wine. Increase heat and boil for 2 minutes. Add broth, sugar, and meat juice. Boil 10 minutes more or until liquid is reduced by half. Add the rest of the rosemary and garlic. Pour over steaks and enjoy! _________________________ Asian Cole Slaw Ginger Soy Dressing: 4 Tablespoons of fresh ginger, grated 1 clove of garlic, minced 3 Tablespoons of soy sauce 4 Tablespoons of seasoned rice vinegar 4 Tablespoons of sesame oil Balsamic Vinegar Fresh Ingredients: 1 small green cabbage, julienne 1 small red cabbage, julienne 1 small Savoy cabbage, julienne 1 small Bok Choy, chopped 1 small Napa cabbage, chopped 1/2 large red onion, sliced __________________ Marinate sliced red onions in balsamic vinegar while preparing cabbages. For the dressing, place ginger, garlic, soy sauce, and rice vinegar in a food processor and mix in the sesame oil. Drain onions and combine with cabbage. Toss in the dressing. __________________________________ Pan Roasted Fingerling Potatoes 1 pound of fingerling potatoes salt and pepper 3 strips of bacon, cooked and crumbled 1 small onion, chopped 1 teaspoon of garlic, minced 1/2 cup of fresh herbs (thyme, oregano) 2 Tablespoons of fresh chives 1/2 stick of butter ___________________ Boil potatoes with fresh oregano and thyme. Cook until tender and drain. Fry bacon. In bacon drippings, add 1/2 stick of butter, chopped onion, and garlic. Saute. Add potatoes into skillet. Add bacon and fresh chives. Cook potato mixture until roasted. Salt and pepper to taste. _____________________________________ Coconut Cream Bread Pudding 1 - 8 ounce package of cream cheese, softened 1 1/2 cups sugar 4 large eggs 2 cups of milk 1 can of cream of coconut, divided 5 Tablespoons of butter, melted and divided 13 small croissants, torn cooking spray 1/2 cup sweetened flaked coconut 1/2 cup chopped pecans Vanilla Sauce: 1/2 stick of butter 1/4 cup of brown sugar 4 Tablespoons of cream of coconut 1 vanilla bean, cut up 1/2 cup of half and half pinch of salt ________________________ Preheat oven to 350 degrees. Beat cream cheese until creamy and smooth. Add sugar and eggs. Continue to beat for 2 minutes or until sugar is dissolved. Stir in 2 cups of milk, 1 cup of cream of coconut, and 3 Tablespoons of butter. Stir in torn croissants. . Let stand for five minutes. Coat a 13 x 9 casserole with cooking spray. Pour bread mixture into dish. Bake at 350 degrees for 35 minutes or until set. Stir together flaked coconut, pecans, and 3 Tablespoons of butter. Sprinkle coconut mixture over baked pudding and bake 5 to 8 more minutes or until browned. Melt one half stick of butter and 1/4 cup of brown sugar in a saucepan. Give a good stir. Add remaining vanilla sauce ingredients. Let cook until bubbly. Drizzle over bread pudding. _________________________ Taste of the Valley Dirty Corn Dip
1
can Rotel, drained 1
cup of medium salsa 2
Tablespoons of chipotle pepper, chopped ¾
cup mayo 2
cups finely shredded cheddar cheese 3
cans white niblet corn, drained 2
packages 8 ounces cream cheese _________________ Cream
the cream cheese. Fold in the
remaining ingredients. Serve with corn chips. ____________________________________ June 7, 2008 Grecian Chopped Salad 1/4 cup goat cheese 1/4 cup dried cherries 1/4 cup toasted almonds 1/4 cup sliced Calamata olives 1/4 cup sliced red onion 2 tomatoes, chopped 2 cups fresh spinach 2 cups red leaf lettuce, shredded 1/2 cup balsamic vinaigrette salt and pepper to taste Balsamic Vinaigrette Dressing: 4 Tablespoons balsamic vinegar 2 teaspoons of chopped shallots 1 cup olive oil pinch of sugar pinch of salt ____________________ Toss all salad ingredients together. Whisk together salad dressing ingredients. Pour over salad and salt
and pepper to taste. Chicken and Spinach Pasta
1/3 cup of olive oil 4 chicken breasts, cooked and shredded 1 package thin pasta 1 can of tomato sauce 1 bell pepper, chopped 1 medium onion, chopped 2 fresh tomatoes, chopped 1 can of kernel corn, drained 1 bag of fresh spinach 1 large package grated Parmesan cheese 2 Tablespoons of garlic, chopped fresh basil fresh parsley fresh goat cheese grated cheddar cheese salt and pepper ____________________ Prepare the pasta according to directions. In a large skillet, saute onion, bell pepper, garlic and tomato sauce, basil, parsley. Stir in fresh spinach and one package of Parmesan cheese. Add chicken - then fold in pasta. Top with cheeses and some fresh basil and parsley. ______________________________________________ Goat Cheese and Asparagus Pizza pizza crust 1 jar of sun-dried tomatoes in olive oil 1 bundle fresh asparagus 1 package of goat cheese fresh thyme ___________________ Rub olive oil from jar all over pizza crust. Place tomatoes all over crust. Cut asparagus spears into bite size pieces. Place all over crust. Crumble goat cheese over entire pizza. Sprinkle with fresh thyme. Bake in a 350 degree oven rack until done. _____________________________- If you have any questions, email us at wimberlyhouse@scottsboro.org
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