Cook of the Week: Debi Houston recipes

Lauren Wood | Buy at Mushroom Bisque

Lauren Wood | Buy at
Mushroom Bisque

Smoked Tuna Dip

1 small can albacore tuna in oil, drained

1 (8-ounce) block cream cheese, softened

11⁄2 teaspoons liquid smoke

1 teaspoon Worcestershire sauce

1⁄2 teaspoon garlic powder

1⁄2 teaspoon salt

Dash of Tabasco


Blend all ingredients and chill. Serve with crackers or pita chips.

Makes 11⁄2 cups.

Spinach and Mushroom Quiche

10 ounces frozen, chopped spinach

1⁄4 teaspoon salt

1 teaspoon horseradish

4 tablespoons sour cream

Dash of pepper

1 unbaked deep dish pie shell, thawed

3⁄4 cup grated Swiss cheese

3 tablespoons grated Parmesan cheese

10 to 12 medium mushrooms, sliced

4 eggs

3⁄4 cup heavy whipping cream

3⁄4 cup milk

1 tablespoon self-rising flour

2 tablespoons melted butter

Dash of nutmeg, salt and pepper

Cook spinach and drain thoroughly to remove all liquid. Combine spinach with salt, horseradish, sour cream and pepper. Spread spinach mixture in bottom of unbaked pie shell. Sprinkle grated cheeses over all and top evenly with sliced mushrooms.

Combine eggs, cream, milk, flour, melted butter, nutmeg, salt and pepper and pour custard over mushrooms. Bake at 350 to 375 degrees for 40 minutes or until golden brown and center is solid.

Mushroom Bisque

1 pound fresh mushrooms

1 quart chicken broth

1 medium onion, chopped

1 stick butter, divided

7 tablespoons self-rising flour

3 cups milk

1 cup heavy whipping cream

1 teaspoon salt

1⁄4 teaspoon pepper

1 tablespoon Tabasco sauce

2 tablespoons dry sherry

Wash mushrooms and cut off stems. Slice 6 caps and reserve. Discard any dried ends from the stems. Grind or chop remaining caps and stems very fine.

Simmer, covered, in chicken broth with the onion for 30 minutes. Sauté reserved sliced caps in 1 tablespoon butter and reserve for garnish.

Melt remaining 7 tablespoons of butter in a saucepan and add the flour, stirring with a wire whisk until blended.

Meanwhile, bring milk to a boil and add all at once to butter-flour mixture, stirring vigorously with a whisk until sauce is thickened and smooth. Add the cream.

Combine mushroom-broth mixture with the sauce and season to taste with salt, pepper and Tabasco. Reheat and add the sherry before serving. Garnish with sliced mushrooms.

Pork Cutlets with Rosemary Dijon Sauce

11⁄2 pounds pork tenderloin, trimmed

1⁄2 teaspoon salt

1⁄2 teaspoon black pepper

1 tablespoon vegetable oil

11⁄2 cups heavy whipping cream

2 tablespoons whole-grain Dijon mustard

1 tablespoon minced fresh rosemary

Cut pork into 1-inch thick slices. Place each slice between 2 sheets of plastic wrap and flatten to 1⁄2-inch thickness.

Sprinkle with salt and pepper.

In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook 3 to 4 minutes per side until browned. Remove pork from skillet and set aside.

Add cream, mustard and rosemary to skillet, scraping brown bits from bottom of pan with a wooden spoon.

Bring mixture to a boil; reduce heat and simmer. Return pork to skillet, turning to coat.

Cook for 5 to 6 minutes or until sauce thickens.

Serve immediately.

Jalapeño Squares

4 cups shredded sharp Cheddar cheese

4 eggs

2 tablespoons dried minced onion

1 (4-ounce) jar diced pimiento, drained

Chopped jalapeños, to taste

Combine all ingredients and pour into a greased 9×13-inch casserole.

Bake at 350 degrees for 30 minutes or until lightly browned.

Allow to set for 10 minutes before cutting into squares.

Feta Cheese Truffles

4 ounces cream cheese, softened

1 (4-ounce) container crumbled Feta cheese

1⁄2 teaspoon Worcestershire sauce

2 teaspoons finely chopped onion

1⁄4 teaspoon black pepper

1⁄2 cup chopped fresh parsley

Chopped, roasted pecans

Cucumber slices

Grape tomatoes

Whole almonds

Kalamata Olives

Apples or pears, sliced

Beat cream cheese, Feta, Worcestershire, onion, pepper and parsley at medium speed with an electric mixer until well combined.

Cover mixture tightly and chill at least 1 hour or until firm (can chill up to 3 days).

Roll cheese mixture into 3⁄4-inch balls. Roll each ball in chopped pecans. Serve with cucumber slices, grape tomatoes, kalamata, olives, whole almonds and/or apple or pear slices.

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