By NEMS Daily Journal
Caldo Galego Soup
2 cans white beans
1 cup cooked, chopped chicken
1 cup sliced kielbasa sausage
1 cup diced ham
1 onion, diced
2 cloves garlic, minced
3 potatoes, chopped
1⁄2 small cabbage, sliced
2 cups kale, sliced
3 turnips, peeled and diced
4 cups free-range, organic chicken broth
Salt and pepper
Dump all ingredients into a large soup pot. Bring to a boil. Reduce heat and simmer for about 1 hour or until all vegetables are tender. Serve with a loaf of hearty French bread. I always serve this on the night the first frost is expected in the fall.
1 pound beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoons shortening
3 tablespoons sweet Hungarian paprika
2 bay leaves
1 quart water
4 potatoes, peeled and chunked
1⁄4 teaspoon black pepper
Cut beef into 1-inch squares. Sprinkle with salt.
Chop onions and place in a Dutch oven with shortening. Cook until browned. Add beef and paprika. Let simmer in its own juices for about 1 hour on low heat. Add bay leaves, water, potatoes and black pepper and simmer until tender, about 45 minutes to 1 hour. Remove bay leaves before serving.
Variation: To make with dumplings, omit the potatoes. Combine 1⁄2 cup all-purpose flour, 1 egg and 1⁄8 teaspoon salt. Let dough sit for half an hour. Drop dough by teaspoons into simmering beef and broth mixture (when you would add the potatoes in above recipe). Stir and cover with a lid. Do not check for 5 minutes. Serve goulash with crusty bread.
Baked Peach Pancake
3 tablespoons dark brown sugar,
1⁄8 teaspoon cinnamon
1 tablespoon lemon juice
1 large fresh peach, peeled, pitted and sliced
1⁄3 cup milk
2 large eggs
1⁄3 cup all-purpose flour
2 tablespoons butter
Combine 1 tablespoon brown sugar, cinnamon, lemon juice and peach slices. Set aside.
Whisk together remaining 2 tablespoons brown sugar, milk, eggs and flour. Melt butter in a 9-inch black iron skillet in a preheated 425-degree oven for 5 minutes. Pour batter into hot skillet and spoon peaches on top. Bake for 16 to 18 minutes until puffed and golden. Serve with sifted powdered sugar and maple syrup.
Note: This recipe can be doubled. The pancake will be thicker, but the cooking time is about the same.
2 tablespoons olive oil
3 cups seeded and chopped tomatoes
2 garlic cloves, minced
8 ounces chopped green chilies
11⁄2 cups chopped onions
1⁄8 teaspoon cumin
2 cups cooked, shredded chicken
11⁄4 cups grated sharp Cheddar cheese
1 cup lowfat sour cream
1 teaspoon salt
1⁄2 box phyllo dough, thawed (8 ounces)
1 stick butter, melted
Heat oil in a large skillet; add tomatoes, garlic, chilies, onions and cumin. Cook until thick, about 30 minutes. Cool slightly and set aside.
Preheat oven to 400 degrees. Grease a 9×13-inch baking dish. In a large bowl, combine chicken, cheese, sour cream and salt. Stir in the tomato mixture. Pour mixture into prepared pan.
Working quickly with the phyllo, lay one sheet at a time over the chicken mixture and brush thinly but thoroughly with melted butter. Continue until you are almost out of butter, then lay the last piece of phyllo and brush it with the last of the butter. With a sharp knife, cut down through the layers of phyllo to make 9 evenly spaced rectangular servings. Bake 20 to 30 minutes or until the filling is hot and the phyllo is puffed and golden brown. Serve immediately.
1 (22-ounce) package frozen mashed potatoes
4 ounces cream cheese, softened
1⁄2 cup sour cream
1⁄4 cup chopped fresh chives
6 bacon slices, cooked and crumbled
1⁄2 teaspoon fresh cracked black
1⁄4 teaspoon salt
1⁄2 cup shredded sharp Cheddar cheese
Prepare potatoes according to package directions with milk and butter. Stir in cream cheese, sour cream, chives, bacon, pepper and salt. Spoon into a greased oblong baking dish. Sprinkle with shredded cheese. Bake at 350 degrees for 20 minutes or until thoroughly heated.
Serves 6 to 8.
Strawberry Shortcut Cake
1 cup mini marshmallows
2 cups frozen strawberries, thawed
1 package strawberry-flavored gelatin
1 package Pillsbury plus strawberry cake mix
1⁄3 cup vegetable oil
3⁄4 cup water
1 (16-ounce) container Cool Whip
Heat oven to 350 degrees. Generously grease a 9×13-inch baking dish. Sprinkle marshmallows over bottom of dish.
In a bowl, combine thawed berries and gelatin and set aside. In a large bowl, blend cake mix, eggs, oil and water until moistened. Beat 2 minutes at high speed. Pour batter over marshmallows. Spoon berry mixture evenly over batter. Bake for 40 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and then invert carefully onto a baking sheet with sides. Cool completely and top with whipped cream.
Serves 10 to 12.
‘Slap Yo Momma’ Cookies
2 sticks butter, softened
1⁄2 cup vegetable shortening
3⁄4 cup sugar
13⁄4 cup firmly packed dark brown sugar
3 large eggs
1 teaspoon vanilla
33⁄4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package Ghirardelli semi-sweet chocolate morsels
1 cup Ghirardelli milk chocolate morsels
1 cup heath bar chips
Preheat oven to 375 degrees. Lightly spray baking sheets with cooking spray.
With an electric mixer, beat butter and shortening together until creamy. Gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate morsels and heath bar chips. Drop cookies by large tablespoons onto prepared pan, 3 inches apart. Bake for 10 to 12 minutes or until light golden brown. Let cool for 2 to 3 minutes on baking sheet before removing to wire racks to cool.
Makes 3 dozen.