Aunt Sheila's CornCustard

A Thanksgiving Specialty

Good All Year Round

Ingredients:

1 quart corn (2 10 ounce bags, frozen)

3 eggs

1/2 cup sugar

1 teaspoon salt

1 cup milk

2 Tablespoons butter

Directions:

Preheat oven to 350 degrees.

Put corn in a greased baking dish.  Beat together eggs, sugar, salt, and milk.  Pour over corn.  Dot the corn mixture with butter.  Bake for 60 minutes or until center of custard is set.  

Serves 6 to 8

Stir-Fried Spinach and Noodles

Ingredients:

3/4 pound fresh Chinese egg noodles
1 pound fresh spinach
4 scallions
1/3 cup dry sherry
1/4 cup low sodium soy sauce
1 teaspoon sugar
1 Tablespoon sesame oil
1 1" piece chopped fresh ginger, (2 teaspoons)
2 medium cloves garlic, crushed
Kosher salt and freshly ground black pepper to taste

Directions:

Bring a medium pot of water to a boil.  Add noodles and simmer for 3 minutes.  Noodles should be soft but not sticky.  Drain.

Wash spinach, dry gently, and chop into small pieces.  Wash scallions, trim, and slice.  Mix sherry, soy sauce, and sugar together and set aside.

Heat oil in a wok or skillet and add scallions, ginger, and garlic.  Add spinach, and stir together.  Pour soy mixture on top.  Add noodles and stir fry for 2 minutes.  Add salt and pepper to taste and thoroughly mix together.  Serve warm.

Serves 4

"Hardboiled" Eggs In The Oven

Perfect Hard Cooked Eggs

Ingredients:

6 eggs

Directions:

Preheat oven to 325 degrees. 
Place eggs into a mini-muffin pan or directly onto the rack in the oven. Cook for 30 minutes. While eggs are cooking, fill a large bowl with ice and water. Transfer cooked eggs to the bowl of ice water and cool for 10 minutes. Peel. Store. Eat.

Dad's Rotel Dip

Always A Hit!

Ingredients:

1 lb Velveeta cheese cut in 1 inch cubes1 can Rotel tomatoes & green chilies1/2 lb spicy cooked sausage crumbles1 bag tortilla chips

Directions:

Mix all ingredients together in a microwave safe bowl.  Heat in microwave on medium heat for 4 to 5 minutes, stopping microwave frequently to stir dip.  When cheese is melted, stir again to thoroughly combine.  Serve with tortilla chips.

Seven Layer Dip

An Easy Classic

Ingredients:

1 can of re-fried beans
8 oz. sour cream
8 oz. prepared guacamole
8 oz. salsa
1 cup shredded cheddar or cheddar jack cheese
1 bag of shredded lettuce
2 medium diced tomatoes
1 small can sliced black olives
1 bag tortilla chips

Directions:

In a glass pie dish, layer each ingredient.  To make individual servings, layer ingredients in small (4 to 8 ounce) plastic cups.  Serve with tortilla chips.

Steamed Carrot and Zucchini Sticks

Ingredients:

2 medium carrots, cut into julienne sticks
1 medium zucchini, cut into julienne sticks
Salt and freshly ground pepper to taste
1 Tablespoon butter or margarine
1 Tablespoon chopped fresh parsley

Directions:

Fill a medium pot with a steamer insert 1/4 full of salted water.  Bring water to a boil.  Cut carrots and zucchini into julienne sticks.  Place carrots in the bottom of steamer insert and place zucchini on top. Put steamer insert on top of boiling water.  Cover and steam for 10 minutes.  Vegetables should be tender, but not too soft.  Place in a serving bowl and add salt and pepper to taste.  Melt butter in the saucepan (or microwave) and add parsley.  Pour over vegetables and serve.

Serves 2

Rice And Peas

One Pot Meal

Ingredients:

4 teaspoons canola oil
4 ounces ham, diced (1 cup)
1/4 medium onion, chopped
2 cloves garlic, minced or 1 tsp prepared garlic
1 cup white rice, uncooked
1 cup coconut milk
1 cup water
1/2 cup frozen green peas
2 teaspoons chopped fresh thyme or 1/2 tsp dried thyme
Salt and freshly ground black pepper to taste

Directions:

Heat oil in a large, non-stick skillet.  Saute ham, onion, and garlic for several minutes.  Rinse rice and add to skillet.  Saute for 1 minute.  Add coconut milk, water, beans, and thyme.  Bring to a simmer, cover and cook for 10 minutes.  Stir and cover again.  Cook for an additional 10 minutes or until rice is cooked through.  Taste and add seasoning as desired.

*To make this as a more traditional Caribbean rice and peas dish, substitute canned kidney beans, drained and rinsed for the green peas.

Serves 4

Southwest White Bean And Chicken Chili

A Delicious Twist on A Classic

Ingredients:

12 oz cooked chicken, cubed  (3/4 cup)
1/4 cup white vinegar
2 teaspoons ground cinnamon

1 medium yellow onion, chopped (2 cups)

4 cloves garlic, minced (2 tsp prepared garlic)

1/2 cup chicken stock
1 19 oz can white beans (northern, cannellini, etc)
1 14.5 oz can seasoned diced tomatoes (with zesty mild green chilies or garlic & olive oil)
2 teaspoons chili powder
2 teaspoons cumin
salt and freshly ground pepper to taste

Directions:

Cut chicken into bite sized cubes.  Sprinkle chicken with vinegar and cinnamon and set aside.

Spray a stock pot with cooking spray.  Saute onion in pot for about 3 minutes, until transparent.  Add garlic and saute an additional 2 to 3 minutes.  Add chicken stock and chicken mixture and cook for another 5 minutes.  Drain and rinse beans and add to pot along with tomatoes, chili powder, and cumin.  Simmer gently for about 15 minutes.  Season with salt and pepper, and additional chili powder and cumin if desired.

Serve on top of steamed rice or alone in a soup bowl with crusty bread. Garnish with sour cream, shredded cheese, chopped tomatoes, or cilantro leaves.

Serves 2

Pasta And Bean Soup

Satisfying And Inexpensive!

Ingredients:

1 19 ounce can cannellini beans

1 28 ounce can whole tomatoes

3 stalks celery, diced

2 medium cloves garlic, minced or 1 teaspoon prepared garlic

2 cups chicken stock

2 Tablespoon olive oil

1/2 cup uncooked pasta

1/2 cup chopped fresh basil or flat leaf parsley

salt and freshly ground pepper to taste

2 Tablespoons grated Parmesan cheese

Directions:  


Drain and rinse beans.  Place beans, tomatoes (with liquid), celery, and garlic in a soup pot.  Add chicken stock.  Cover and bring to a boil.  Simmer for 15 minutes, breaking up tomatoes with the side of a spoon.  Add oil, pasta, and basil and return to a boil.  Boil, uncovered, for 10 minutes, or until pasta is cooked.  Add salt and pepper to taste.

Serve in large soup bowls with Parmesan cheese sprinkled on top.

Serves 2 to 3

Mediterranean Lamb Meatballs With Yogurt Mint Sauce

Meatballs

Ingredients:

1/4 cup raisins
3/4 pound ground lamb
3/4 cup chopped onion
1 teaspoon ground cinnamon
1 teaspoon salt (or more to taste)
pita or flatbread 1 small tomato, sliced thinly

Directions:

Plump raisins by soaking in 1/2 cup warm water for 5 minutes; drain.  Mix lamb, 1/2 the onion, raisins, cinnamon, and salt together.  Roll mixture into 1 inch meatballs.  Place meatballs in a foil or parchment lined baking dish.  Broil five minutes.  Turn meatballs and broil for an additional 3 to 5 minutes. Remove from baking pan and drain on paper towels.  

Serve meatballs on pita or flatbread.  Add remaining onions and sliced tomato to taste.  Drizzle with Yogurt Mint sauce (below).

Serves 2 to 3

Yogurt Mint Sauce

Great With Any Lamb Dish!

Ingredients:

• 6 scallions, white and green parts, chopped
• 1/2 cup chopped fresh mint leaves
• 2 tablespoons minced fresh dill
• Pinch crushed red pepper flakes
• 1 tablespoon good olive oil
• 1 tablespoon freshly squeezed lemon juice
• 7 ounces Greek-style yogurt (recommended: Fage Total)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice
in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Salami Cheese Bread

Great While Watching The Football Game!

Ingredients:

1 can Pillsbury Pizza dough (or
 homemade dough for one pizza)
4 ounces brie or other very soft easy 
 melting cheese 
8 slices Genoa or other hard Salami
4 very thin slices of Prosciutto
4 slices capicola

Directions:

Preheat oven to 400 degrees.  Lightly spray a baking sheet with cooking spray.

Unroll pizza dough and allow to rest for 10 minutes.  If using homemade dough, stretch and roll dough into a rectangle approximately 10" X 14", then allow it to rest for 10 minutes.  Lay cheese and salami on 1/4 of dough (about 10" X 31/2").  Fold that section of dough onto itself, then lay the prosciutto on top of the folded section.  Fold dough and lay the capicola on top of the folded section.  Fold dough one final time and place on baking sheet seam side down.  Sprinkle top of dough with Italian seasoning and garlic powder if desired.  

Bake in the center of the oven for 15 to 18 minutes or until the bread has risen and the crust is nicely browned.  There will be some melted cheese on the baking sheet.  Remove from oven and allow the bread to cool before slicing.

Serve with a side of marinara sauce for dipping. Substitute any type of cured meat for the meats listed above.

Serves 4 to 6

Asian Peanut Noodles

Serve Hot Or Cold!

Ingredients:

• 
  
• Kosher salt
• 4 ounces soba (buckwheat) noodles
• 1/3 cup natural crunchy peanut butter
• 1/3 cup seasoned rice vinegar
• 1/2 tablespoon soy sauce
• 1 to 2 teaspoons chili sauce (Sriracha)

Directions:

Boil a large pot of water. Add a pinch of salt and the noodles. Cook according to package directions, drain and rinse well.

Whisk peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the noodles and toss until well coated. 

Serve immediately or chill in the refrigerator for at least 2 hours.

If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.

Sprinkle with chopped salted peanuts and sliced green onions if desired.

Serves 2

Salty Peanut Butter Cookies

No Flour Needed!

Ingredients:

1 cup peanut butter*

1 cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

course sea salt

*Use regular peanut butter only.  Whipped peanut butter does not make a firm enough dough.

Directions:

Preheat the oven to 350 degrees.  Place oven racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking. Transfer to racks to cool. 

Additions And Variations:

Add peanut butter chips, mini chocolate chips, or shredded coconut to the batter.  Turn them into PB&J cookies by making a thumb print indention in each cookie and adding jelly to it. Try peanut butter chocolate cookies by melting chocolate chips in the microwave and drizzling lines of chocolate over cookies with a fork.

Breakfast Brownie Bars

Grab One (or two) 

On The Way Out The Door

Ingredients:


1/4 pound butter (8 Tablespoons), melted and cooled
1/2 teaspoon vanilla
2 large eggs, room temperature1/2 cup sugar
1/2 cup brown sugar, packed
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 single serving packet hot cocoa mix
1 cup quick cooking oatmeal
1/3 cup semi-sweet chocolate chips
1/3 cup chopped nuts
1/3 cup mixed dried fruit, chopped

Directions:

Preheat oven to 350 degrees.  Grease a 9 X 9 inch baking pan.

Mix together melted butter, vanilla, and egg.  Stir in sugar and brown sugar.

Fold flour, baking soda, baking powder, and hot chocolate mix into butter mixture.  Add in oatmeal, chocolate chips, chopped nuts and dried fruit and stir until well mixed. 

Spread into prepared baking pan.  Batter will be thick - almost like cookie dough.  Bake for 25 to 30 minutes - until top looks set, edges start to pull away from the pan, and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it.  Cool on wire rack and cut into 12 bars.

Serves 12

* Using a different size pan will slightly change the coking time.  A smaller pan will make thicker bars that take longer to cook.  A larger pan will make thinner bars that cook more quickly.

Ma Po Tofu

Chinese Braised Mushrooms and Tofu

Ingredients:


1 Tablespoon oil
4 cloves garlic, minced or 2 teaspoons prepared garlic
2 teaspoons minced fresh ginger
1 4.5 ounce can mushrooms, drained & chopped
1 tablespoon chile-garlic sauce
1 1/4 cups vegetable broth
2 Tablespoons dry sherry, rice wine, or water
2 Tablespoons soy sauce
2 teaspoons brown sugar
1 14-ounce package firm tofu, cut into 1/2-inch cubes
1 8-ounce can water chestnuts, rinsed and coarsely chopped
1 Tablespoon water
1 1/2 teaspoons cornstarch

• 1 or 2 green onions, thinly sliced
• 
  

Directions:

Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 3 to 4 minutes.


Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.

• 
  
  Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.  Sprinkle thinly sliced green onions on top.  Serve over rice.
  
  

Serves 4