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Someone wrote and asked for this on December 13. Just after I read the request, my computer did something weird and erased
all of the messages in my in-box, so I don't know who to send this to. I hope they check the website. If so.... Here it is!
Phaed
Spicy Red Beans and Rice Salad
Ingredients
2 (15 oz.) cans Red Beans or Light Red Kidney Beans
1-1 1/2 cups cooked Long Grain rice
1/2 cup sliced Green Onions
1 cup fresh diced tomato
Creole Spice:
3/4 tsp. Salt (optional
1/4 tsp. Garlic Powder
1/2 tsp. Cayenne Pepper
1/4 tsp. finely ground Black Pepper
1/2 tsp. dried Basil
1/4 tsp. dried Thyme
1/2 tsp. dried Oregano
Dressing:
1 tbsp. Red Wine Vinegar
3 tbsp. extra-virgin Olive Oil
1/2 tsp. Creole Spice (above)
Instructions
Using a strainer, drain beans and rinse very well, being careful to
not break the beans. Transfer to flat serving dish and toss gently
with rice, onions and tomato. Set aside.
Creole Spice:
Combine salt, garlic salt, peppers, basil, thyme and oregano. Stir
well to combine. Sprinkle 1 tsp. over bean mixture
Dressing:
Combine dressing ingredients. Let stand 5 minutes, then toss
gently with bean mixture. Serve immediately. Makes 8 servings,
about 1/2 cup each.
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Cajun-Style Rice Salad
Serving Size : 6
Ingredients
4 cups cooked rice
2 green peppers, chopped
2 stalks celery
16 oz can cooked red kidney beans
4 tablespoons parsley
1/2 cup salad oil
1/2 cup vinegar
1/2 cup water
4 teaspoons paprika
4 teaspoons prepared horse radish
1 teaspoon of onion salt
1/4 teaspoon of ground red pepper
Preparation
In a mixing bowl, stir together rice, pepper, celery, beans and
parsley. Set aside. Combine salad oil, vinegar, water, paprika,
horse radish, onion salt and red pepper. Toss together to coat.
(prepare a day in advance).
Serves: 12 Preparation time: 90 min.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Friday, December 14, 2001 2:10 PM
Subject: chicken and dumplings
Phaed:
My husband would like me to make him old fashioned
chicken and dumplings. I do not have a recipe. Could you
help?
Thank you
Pat
Hi Pat,
'Course I can. I grew up on chicken and dumplings. See below. Be sure to pick out all of the chicken bones.
Phaed
Old Fashioned Chicken And Dumplings
Ingredients :
5 lb. stewing chicken
1 c. chopped celery
1 c. chopped onion
1 tsp. salt
Dumplings:
1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder (plain flour)
1 tsp. fat skimmed from chicken broth
1/4 c. milk, more or less
Preparation :
Cut up chicken as for frying and cover with water in Dutch oven.
Add salt and chopped celery and onion. If broth cooks down, add
enough water to cover chicken. Simmer about 3 hours or until
chicken is tender. Sift together flour, baking powder and salt.
Add chicken fat and just enough milk to make a very stiff dough.
Form walnut-sized balls and drop into pot of chicken. Boil rapidly
10 minutes, taking care not to lift pot cover so dumplings will be
light and fluffy. Serve at once. (If pot is large, dumpling recipe
may be doubled.) Serves 8.
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Old Fashioned Chicken And Dumplings
Ingredients :
1 (2 1/2 to 3 lb.) broiler fryer
2 qt. water
2 tsp. salt
1/2 tsp. pepper
2 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 c. buttermilk
Preparation :
Cook chicken in 2 quarts water and 2 teaspoons salt. Bring to a
boil; cover, reduce heat and simmer 1 hour or until tender. Remove
chicken from broth and cool. Bone chicken and cut meat into bite
size pieces; set aside. Bring broth to a boil; add pepper. Combine
flour, soda and 1/2 tesapoon salt; cut in shortening until mixture
resembles coarse meal. Add buttermilk, stirring with a fork until
dry ingredients are moistened. Turn dough out onto a well floured
surface and knead lightly 4 or 5 times. Pat dough to 1/2 inch
thickness. Pinch off dough in 1 1/2 inch pieces and drop into
boiling broth. Reduce heat to medium-low and cook about 8 to 10
minutes or until desired consistency, stirring occasionally. Stir
in chicken. Yield: 4 to 6 servings.
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Old Fashioned Chicken And Dumplings
Ingredients :
1-2 lb. chicken
2 qt. water
2 1/2 tsp. salt
1/2 tsp. pepper
2 c. all-purpose flour
1/2 tsp. baking soda
3 tbsp. shortening
3/4 c. buttermilk
Preparation :
Place the chicken in a Dutch oven. Add water and 2 teaspoons
salt. Bring to a boil, cover, reduce heat and simmer for 1 hour or
until tender. Remove the chicken from the broth and cool. Bone the
chicken and cut the meat into bite sized pieces. Bring the broth to
a boil and add pepper. Combine the flour, baking soda, and 1/2
teaspoon salt. Cut in the shortening. Add the buttermilk, stirring
with a fork until moistened. Knead the dough 4 or 5 times and pat
to 1/2-inch thickness. Pinch off dough into 1 1/2-inch pieces and
drop into the boiling broth. Reduce the heat to medium-low, and
cook for about 8 to 10 minutes, stirring occasionally. Stir in the
chicken and serve. 4 to 6 servings.
From: Julia
To: phaedrus
Subject: Re: Need Help!
Date: Monday, December 10, 2001 3:26 PM
Thanks so much for your help. I sincerely apprieciate it. After a
bunch of searching for a recipe, I came across a recipe for Italian
Wedding cookies. Since come from an Italian background, I have never
seen these cookies at any wedding I've ever been too. Anyway, they
came close to what I wanted as well. Here's the recipes for them.
thanks again for your help!
Italian Wedding Cookies
8 ounces almond paste
1 1/2 cups butter
1 cup white sugar
4 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
1 (12 ounce) jar seedless raspberry jam
12 ounces semisweet chocolate, melted
5 drops green food coloring
5 drops yellow food coloring
5 drops red food coloring
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl break up the almond paste. Add the softened butter,
sugar, eggs and almond extract. Beat batter until light and fluffy.
Beat in the flour and the salt. Split the batter into thirds and add
enough of the three different food colorings to each third to color
the batter nicely. Spread the batters into three 9x13 and 1/4 inch
deep aluminum baking pans. Be sure the batter is only about 1/8 inch
thick or it will rise too high.
3 Bake at 350 degrees F (175 degrees C) for 12 to minutes. Cool.
4 Remove baked and cooled cakes from pans and place on a cookie sheet
or cutting board. Heat the jam and spread between the layers as you
stack them. Spread the melted chocolate over the top layer and
refrigerate. When stiff remove cookies from the refrigerator and let
chocolate soften slightly before cutting into small rectangles.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Friday, December 14, 2001 2:08 PM
Subject: smoked salmon
12/14/01
Phaed:
I just received 8oz. of smoked salmon. Do you have any
recipes which include smoked salmon? I saw one recipe
for appetizers. Can it be used any other way.
Thank you.
Pat
Hi Pat,
Sure it can. This stuff is a staple in some parts of the world. See below:
Phaed
Smoked Salmon Spread
Ingredients :
1 lb. cream cheese
2 tbsp. lemon juice
2 tbsp. finely minced onion
1/2 c. flaked smoked salmon
Preparation :
Mix ingredients well. Mold and chill.
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Smoked Salmon Dijonnaise
Ingredients :
1/4 c. olive oil
2 tbsp. heavy cream
2 tbsp. Dijon mustard
1/2 c. onion, diced
2 tbsp. fresh dill, minced
3 tbsp. lemon juice & extra for rubbing avocados
2 tsp. steak sauce
1/2 tsp. ground white pepper or to taste
6 oz. smoked salmon, coarsely chopped
2 lg. avocados
Preparation :
Combine olive oil, cream, mustard, onion and dill in a medium
mixing bowl and mix well with a wooden spoon. Stir in 3 tablespoons
lemon juice, steak sauce and pepper. Add chopped salmon and
carefully mix just until coated. Cover and refrigerate until
serving time. Just before serving, cut avocados in half lengthwise
and remove pit. Rub cut edges of avocados with lemon juice to
prevent discoloration. Mound smoked salmon into cavity of each half
and serve. NOTE: Pathmark sells smoked salmon ends at $4.00 a
pound.
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Cucumber Slices With Smoked Salmon
Ingredients :
2 cucumbers
6 oz. smoked salmon
1/4 c. sour cream
2 tsp. lemon juice
Salt
Pepper to taste
2 tbsp. snipped dill
Preparation :
Cut unpeeled cucumbers in 1/2 inch thick slices. Using a
teaspoon or grapefruit spoon, carefully scoop out some of the seeds
from one side of slice only, making a hollow in center. Sprinkle
lightly with salt, then turn slices upside down on rack to drain.
In a food processor, fitted with steel blade, puree salmon, sour
cream, and lemon juice; add dill and pepper to taste. Mound mixture
into hollow of drained cucumber slices to serve. Makes 24 slices.
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Smoked Salmon Squares
Ingredients :
5 thin white bread slices
1 (3 oz.) pkg. cream cheese, softened
3 oz. sliced smoked salmon
Strips of peel from 2 lg. lemons
Preparation :
1. Toast bread; trim crusts. Spread bread with cream cheese; cut
each slice into quarters. 2. Cut salmon slices to fit on toast;
top toast with slices. Garnish with strips of lemon peel.
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Creamy Smoked Salmon Tart
Ingredients :
5 sheets frozen phyllo, thawed
3 tbsp. butter, melted
4 lg. egg yolks
1 tbsp. plus 1 tsp. Dijon mustard
3 lg. eggs
1 c. half & half
1 c. whipping cream
6 oz. smoked salmon (Nova or Lox), chopped
4 green onions, chopped
1/4 c. chopped fresh dill
Preparation :
Generously butter 9 1/2 inch deep dish pie plate. Brush 1 phyllo
sheet with butter. Fold in half. Brush again. Cut in half. Place
in bottom of pie plate. Brush with butter. Place other piece on
top. Brush another sheet, fold in half. Brush again. Cut in half.
Place these sheets so they overhang pie plate by 1 inch. Repeat
until entire dish is covered. Fold under overhang to form
attractive edge. Brush edges with butter. Preheat oven to 350
degrees. Whisk yolks and mustard to blend. Beat in eggs, half &
half, cream, salmon, onions and dill. Pour into prepared crust.
bake 50 minutes. Cool on rack. Garnish with dill sprigs. Serve
warm but never hot. Serves 6-8.
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Fettuccine And Salmon In Scotch Cream Sauce
Ingredients :
1 c. whipping cream
6 tbsp. (3/4 stick) unsalted butter
1 1/2 tbsp. Scotch whiskey
1/2 lb. smoked salmon or lox, cut into 1/4 inch pieces
1 1/2 tsp. chopped fresh parsley
8 oz. fettuccine
1 c. milk
2 tbsp. minced shallots or green onions
2 1/2 tbsp. all-purpose flour
1 tbsp. finely chopped green onions
Pinch of white pepper
Preparation :
Scald cream and milk in medium saucepan. Melt butter in large
skillet over medium heat. Add shallots and saute 2 minutes. Remove
pan from heat. Add whiskey and stir to blend. Return skillet to
heat. Sprinkle flour over and stir until golden brown, about 2
minutes. Gradually whisk in cream mixture and cook until thickened,
whisking constantly, about 5 minutes. Mix in salmon, green onions,
parsley and pepper. Set aside. Cook pasta in large pot of boiling
salted water until just tender but still firm, stirring
occasionally. Drain well. Transfer to bowl. Rewarm sauce over
medium heat, whisking constantly. Pour sauce over pasta; toss to
coat. Serve immediately 2 to 4 servings.
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Poached Eggs And Smoked Salmon in Dill Crepes With Beurre Blanc
Ingredients :
Beurre Blanc:
1 c. dry white wine
1/3 c. minced shallots
1/2 tsp salt
1/4 lb. butter, softened
1/2 c. white vinegar
2 c. heavy cream
1/4 tsp. pepper
Assembly:
1/4 c. vinegar
3 oz. very thinly sliced smoked salmon
6 eggs
Sprigs of dill
Preparation :
Blanc Dill Crepes: 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. water 2
tbsp. minced dill Corn oil 1 egg 1 egg yolk 1/2 c. milk 1/2 tsp.
grated lemon rind Combine the flour with the salt and pepper.
Beat together the egg, egg yolk, milk, water, lemon rind and dill.
Make a well in the dry ingredients and pour in the wet ingredients.
Whisk to combine well. Batter will have consistency of heavy cream.
Brush a crepe pan (7 inches across the bottom) lightly with corn
oil. Heat until quite hot but not smoking. Pour in about 3
tablespoons of batter and quickly swirl to coat the bottom evenly.
Cook until surface bubbles and bottom is lightly browned and can be
easily lifted from the pan. Turn the crepe with a spatula and brown
the other side. Continue with the rest of the batter. Follow
procedure for basic Beurre Blanc. Keep warm or make up to a day
ahead without adding the butter. Bring to a boil just before
serving, adding the butter off the heat at the end. Preheat oven to
375 degrees. Warm the sauce and have ready a large pot filled with
4 inches of simmering water and the 1/4 cup of vinegar. Put the
crepes lighter sides up on a baking sheet. Top each with 1/2 ounce
of smoked salmon. Crack the eggs into the simmering water and poach
to taste (2 to 4 minutes). Transfer the eggs with a slotted spoon
to paper toweling to drain and then set each egg in the center of a
crepe. Fold opposite sides of the crepe over so that they meet in
the middle. Reheat in the oven for 3 to 4 minutes. Transfer to
warm individual plates. Pour 2 ounces of the beurre blanc over each
portion and garnish with a sprig of fresh dill. Serve at once. For
an extra special touch, garnish each portion with a dab of caviar.
Instead of wrapping the eggs in crepes, serve them on a bed of
cappellini (use 1/2 lb. dried or 3/4 lb. fresh for 5 servings)
tossed with a little butter, pepper, minced dill, and slivers of
smoked salmon. Top with Beurre Blanc. Substitute scrambled eggs
for the poached eggs.
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Smoked Salmon & Brie Pizza
Ingredients :
Basic Pizza Dough
Cornmeal, if using a pizza peel
About 1/2 c. olive oil, preferably extra-virgin
1 lb. Brie cheese, rind discarded, cut into sm. pieces
12 oz. smoked salmon, cut into sm. pieces
1 sm. red sweet onion, very thinly sliced,
separated into rings & rings quartered
Fresh dill sprigs for garnish
Preparation :
Serve in small portions to begin a dinner or for a light brunch.
Prepare the dough and preheat the oven as directed in the basic
recipe. Shape the pizza dough as directed in the basic recipe.
Divide the dough and roll into small pies, about 3 to 4 inches in
diameter. Prick dough all over with the tines of a fork, then brush
with olive oil. Transfer the pie to the preheated baking surface
and bake until the crust just begins to brown, about 6 minutes.
Remove from the oven and cover with the cheese, leaving a 1/2 inch
border around the edges. Arrange the salmon and onion on top and
drizzle evenly with olive oil. Return to the oven and bake until the
crust is golden brown and puffy, the cheese begins to melt and the
salmon is heated through, about 4 minutes. Remove from the oven to
a cutting tray or board and lightly brush the crust with olive oil.
Garnish with the dill. Slice and serve immediately. Serves 4 to 6
as a main course, 8 to 10 as a starter.
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Smoked Salmon & Spinach Salad
Ingredients :
2 c. mayonnaise
1 c. Pommery mustard
3 oz. honey
4 drops Tabasco sauce
Salad:
2 to 3 oz. fresh spinach leaves
1/2 each tomato julienne, peeled
2 slices smoked salmon, split
Preparation :
Combine all ingredients in bowl and mix well. Toss spinach
leaves in dressing. Arrange on plate.
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Smoked Salmon And Pasta Salad
Ingredients :
1/2 c. dry white wine
1/4 c. olive oil
1 tbsp. Dijon mustard
1 tsp. fresh lemon juice
8 oz. fusilli (corkscrew) pasta
1 head radicchio, torn into bite sized pieces
3/4 lb. smoked salmon, cut julienne
1/4 c. raspberry vinegar
2 eggs
1 shallot, minced
Salt and pepper
2 heads curly endive, torn into bite sized pieces
10 Italian olives, pitted
1 tbsp. snipped fresh chives
Preparation :
Mix wine, vinegar, olive oil, eggs, mustard, shallot and lemon
juice in blender until smooth. Season with salt and pepper. Cook
pasta in large pot of boiling salted water until just tender,
stirring occasionally to prevent sticking. Drain in colander. Cool
completely under running water. Drain. Mix pasta with endive and
radicchio in large bowl. Add tomatoes, olives and dressing to
taste; toss well. Divide salad among plates. Sprinkle with salmon
and chives. 6 servings.
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Salmon Pie
Ingredients :
2 c. French bread crumbs
1/2 c. walnuts
1/2 c. butter
1/4 c. grated Swiss cheese
1 tbsp. fresh dill1 med. onion
3 tbsp. butter
1 3/4 c. cream cheese, whipped
1/2 c. Swiss cheese, grated
1/3 c. cream or milk
Salt and pepper
4 eggs
1/2 lb. smoked salmon
Preparation :
Blend all ingredients and put in greased springform pan.
Refrigerate. Saute onion in butter until clear. Add cream cheese,
Swiss cheese, cream or milk, salt and pepper. Beat in eggs, one at
a time. Add salmon. Put in crust and bake 45 minutes at 350
degrees.
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Linguini With Salmon Sauce
Ingredients :
3 tbsp. butter
1/2 c. scallions, sliced
1/2 c. ripe tomatoes, peeled, seeded, and chopped
1 tbsp. lemon juice
1/4 c. dry white wine
1 tbsp. tomato paste
1 c. heavy cream
Freshly ground pepper to taste
1/2 to 1 c. salmon (smoked, freshly cooked or canned), coarsely chopped
8 oz. linguini
2 tbsp. fresh parsley, basil or dill, chopped
Preparation :
Heat 2 tablespoons of the butter over medium heat. Saute
scallions until limp. If desired, add tomatoes and cook briefly.
Add lemon juice and wine and reduce by 1/3. Stir in tomato paste
and cream. Cook over medium heat until slightly thickened. Add
pepper and salmon. Cook linguini until done. Drain and toss with 1
tablespoon butter in large warm bowl. Pour hot salmon sauce over
linguini and toss gently. Sprinkle with parsley, basil or dill for
garnish. Serve immediately.
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Smoked Salmon Fettucini
Ingredients :
2 tbsp. butter or margarine
2 tbsp. flour
1 c. milk
1 tbsp. parsley
3/4 - 1 lb. pasta
2 tbsp. sour cream
3 tbsp. sherry (optional)
1/2 lb. smoked salmon
Preparation :
Melt butter. Whisk in flour. Gradually add milk and sour cream.
Season with salt and pepper. Stir until thick. Add sherry, salmon
and parsley. Cook pasta. Drain. Re-warm sauce gently. Serve over
pasta. Sprinkle with Parmesan cheese, if desired.
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Scrambled Eggs With Smoked Salmon
Ingredients :
1 tbsp. butter
2 med. eggs, lightly beaten
1 tbsp. milk
Black pepper
2 tbsp. finely chopped smoked salmon
1 slice brown toast
Preparation :
Melt the butter to foaming point and pour in the lightly beaten
eggs and milk seasoned with black pepper. Nudge the curds around
gently over a low heat with a wooden spoon. Throw in the scraps of
salmon when you turn the heat off, so that they join the eggs during
those few mysterious seconds when the cooking process appears to
continue on its own and the eggs become more set than liquid. Spoon
onto the toast in a generous mound and serve.
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Kedgeree
Ingredients :
1/4 c. butter
1 sm. onion, finely chopped
3/4 tsp. Indian curry powder
1 c. long grain or California pearl rice
1/2 tsp. salt
2 c. water
3/4 lb. kippered (smoked) salmon or haddock
2 tbsp.. flour
Pinch white pepper
1 1/2 c. chicken broth, canned or homemade
3 hard-cooked eggs
Finely chopped parsley, for garnish
Preparation :
1. In a large, heavy frying pan over medium heat, melt 2 tablespoons of the
butter and cook onion until soft but not brown. Stir in curry powder and
rice until well combined. Sprinkle with salt. Add water, cover, reduce heat,
and simmer until rice is tender and liquid is absorbed (20 to 25 minutes).
2. Steam fish on a rack over gently boiling water until it separates easily
into flakes(10 to 15 minutes). Flake fish, reserving a few large pieces for
garnish; keep warm.
3. In a medium saucepan melt remaining 2 tablespoons butter over moderate heat.
Add flour and white pepper, stirring until bubbly. Remove from heat and
gradually blend in chicken broth. Cook, stirring, until thickened and bubbling
Then boil gently, stirring occasionally, until reduced to about 1 cup.
4. Cut eggs in halves. Shred yolks and whites separately.
5. Into the cooked rice, mix flaked fish and sauce. Spoon into a warm serving
dish. Top with reserves pieces of fish and shredded eggs. Sprinkle with parsley.
Serves 4 to 6.
This one wasn't a request. I just stumbled across it and thought someone might be interested.
Phaed
Stained Glass Cookies
1 cup margarine
1 cup shortening
1 cup sugar and 1/4 cup honey (or 2 cups sugar)
2 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking soda
1 teaspoon salt
hard candies (such as lollipops or life savers)
1. Mix margarine, shortening, sugar, honey, eggs and vanilla.
2. Add flour, soda and salt. Add flour and chill the dough for
at least 1 hour.
3. On waxed paper roll out the dough and cut shapes with cookie
cutters. Then cut out areas for "windows".
or
Roll dough into "snakes". Shape the snakes into cookies--leaving
some open spaces.
4. Place the cookies on a well-greased cookie sheet. Fill the
openings with crushed hard candies or a whole life saver.
5. Bake at 350 degrees for 7-8 minutes. Let cookies cool for 5
minutes before removing them from the cookie sheet.
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