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PEANUT BUTTER AND HONEY BREAKFAST SQUARES

(Good source of fiber.)

1 large egg white

1/4 cup honey

1/4 cup natural creamy-style peanut butter

1/2 teaspoon vanilla

1-1/4 cups old-fashioned rolled oats

1/4 cup oat bran

1/4 teaspoon cinnamon

1/2 cup raisins

Preheat oven to 350º and coat an 8-inch square pan with nonstick cooking spray. Beat egg white, honey, peanut butter and vanilla with an electric mixer until smooth. Add oats, bran and cinnamon; beat until well blended. Stir raisins into the batter; spread batter in pan. Bake for about 20 minutes or until a toothpick inserted in center of pan comes out clean. Cool in pan; then cut into squares. Store in refrigerator. Yield: 16 squares.

SPICY BUTTERNUT SQUASH SOUP

2 large butternut squash (about 4 pounds peeled and cubed)

2 medium onions

3 cloves garlic

1 jalapeno chile, chopped

1/4 teaspoon cayenne pepper

3 tablespoons vegetable oil

1/2 teaspoon salt

8 cups vegetable broth

1/4 cup brown sugar

To prepare: halve, seed, peel and cube the butternut squash; set aside. Next, halve, peel and chop the onion. Mince the garlic. In a large pot over medium-high heat, add the oil and the chopped onion. Sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft, approximately 3 minutes. Add the garlic, jalapeno, and cayenne pepper; cook for about 1 minute. Next, add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes. Transfer small batches of the soup to a blender and whirl until completely smooth, 2 to 3 minutes per batch. Return the soup to the pot and stir in the brown sugar. Add additional salt to taste. Yield: 4 to 6 servings.

VEAL ROYALE

2 pounds veal, sliced thin

1 cup flour

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon sage

1/3 cup oil

1/3 cup butter

1/2 cup currant jelly

4 tablespoons ketchup

1 (10-ounce) can consommé

1/3 cup dry sherry

pinch of cayenne pepper

pinch of garlic salt

pinch of black pepper

1 to 2 cups sliced mushrooms, enough to cover veal

white or brown rice

Dry veal on paper towel. Dredge slices in mixture of flour, paprika, salt and sage. Heat oil and butter together in a frying pan until very hot. Water should bead when sprinkled in pan. Brown veal slices very quickly and remove them to a 9-by-13-inch casserole dish. In same frying pan, combine currant jelly, catsup, consommé, sherry, cayenne, garlic salt and pepper. Stir and bring to a boil. Pour this mixture over veal. Add mushrooms to casserole. Cover with foil and bake at 325º for 1 hour. Serve this with rice, as the sauce is delicious. Yield: 6 to 8 servings.

SCALLOPED POTATO AND ROASTED PEPPER BAKE

1 large onion, chopped

3 tablespoons margarine or butter

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups milk

1 cup shredded Swiss or Gruyere cheese

2 tablespoons snipped parsley

6 medium potatoes, peeled

1 (7-ounce) jar roasted red sweet peppers, drained and coarsely chopped

parsley sprigs (optional)

Cook onion in margarine or butter in a large saucepan until tender but not brown. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in cheese and parsley until cheese is melted.

Thinly slice potatoes (should have about 6 cups). Place half of the potatoes in a 2-quart rectangular baking dish. Cover with half of the sauce. Add roasted peppers. Repeat layers of potatoes and sauce. Bake, covered, at 350º for 1 hour 15 minutes. Uncover and bake 15 minutes more or until potatoes are tender. Garnish with parsley sprigs, if desired. Yield: 6 to 8 servings.

POTATO CROQUETTES

6 large potatoes, peeled and cut into

thick slices

Water to cover potatoes

1 tablespoon butter

3 eggs

1-1/4 cups seasoned bread crumbs

1/4 cup milk

salt and black pepper, to taste

1 teaspoon parsley flakes

2 tablespoons vegetable oil

Cook potatoes in enough water to cover; drain and mash. Add butter, 1 egg and 1/4 cup bread crumbs; mixing well. Let stand until cool enough to handle. Beat remaining 2 eggs, milk, salt and pepper, and parsley. Spread the remaining 1 cup bread crumbs on platter. Shape potato mixture into 3-inch long croquettes. Dip in egg mixture, then roll in bread crumbs. Heat oil in skillet; add croquettes and fry until golden, turning occasionally. Drain on paper towels. Serve at once. Yield: 6 servings.

DILL PICKLE RYE BREAD 3 cups all-purpose flour

3 cups rye flour

2 packages active dry yeast

1 cup finely chopped dill pickles

1 cup water

1/2 cup liquid drained from dill pickles

1/2 cup buttermilk

1/4 cup vegetable oil

2 tablespoons sugar

2 teaspoons dillseeds

2 teaspoons caraway seeds

1 teaspoon salt

Combine flours in large bowl; stir well. Combine 2 cups flour mixture and yeast in a large mixing bowl; stir well. Combine chopped dill pickle and next 8 ingredients in a medium saucepan. Heat until dill pickle mixture reaches 120º to 130º, stirring occasionally. Gradually add liquid mixture to yeast mixture, beating at low speed of an electric mixer until blended. Beat 2 additional minutes at medium speed. Gradually stir in enough remaining flour mixture to make a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 40 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface; knead lightly 4 or 5 times. Divide dough in half. Roll one portion of dough into a 14-by-7-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a well-greased 9-by-5-by-3-inch loaf pan. Repeat procedure with remaining portion of dough. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 350º for 35 to 40 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks. Yield: 2 loaves.

PUMPKIN POUND CAKE

1 cup granulated sugar

1 cup packed brown sugar

3/4 cup shortening

2 eggs

2-1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

1/4 teaspoon salt

1 (15-ounce) can pumpkin

1 cup raisins

1 cup chopped pecans or other nuts

1 cup chopped maraschino cherries

orange juice (optional)

coarse sugar (optional)

Maraschino cherries (optional)

Beat sugar, brown sugar, shortening and eggs in a large mixing bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Stir together flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium mixing bowl. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts and cherries. Turn batter into a greased and floured 10-inch fluted tube pan. Bake at 350º for about 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Yield: 14-16 servings.

Any comments, questions or favorite recipes? I would love to hear from you. Feel free to send your email to helenkitchen@msn.com, and please write “Helen’s Kitchen Request, ATTN: Lori” in the subject line to make sure that I receive your email. Thank you.