Roasted Mushrooms

Delicious side dish with beef

Roasted Mushrooms

1-1/2 lbs mushrooms, sliced (I used white, portabella and shittake -- any combination is fine)
1-16 oz package peeled yellow onions, cut in half
3 shallots, cut into quarters
1/4 cup olive oil
1/4 cup margarine, melted
3 Tbsp Worcestershire sauce
20 twists of salt grinder
12 twists of pepper grinder

1.  Combine mushrooms, onions and shallots in bowl
2.  In separate bowl, whisk together remaining ingredients; add to mushroom mixture
3.  Place in uncovered casserole dish and bake in 400 degree oven for 45 minutes

Any leftovers also warm up well



Slow-Roasting for Tenderness

I bought a very small chuck roast the other day, with a recipe in mind.  However, time lapsed and I didn't use it.  Today I took a small casserole, lightly oiled it with olive oil, placed thin slices from four peeled Russet potatoes in the bottom, and the chuck roast and a small jar of sliced mushrooms on top.  I poured 1-1/2 cups of water around the sides to moisten the potatoes, and then covered the meat with one can of Campbell's Golden Mushroom soup. 

I placed the covered casserole in a 300 degree oven for 2-1/2 hours, and was rewarded with the most tender, tasty dish imaginable.

A bit of slow-roasting can be a lifesaver when preparation time is short and the meat quality is questionable.
   

Snickerdoodles

 

Delicate, chewy Christmas cookie with a hint of cinnamon -- great with a cup of orange spice tea

 

 

Snickerdoodles

 

3 cups flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 cup margarine, softened

2 cups sugar

2 eggs

1 tsp. vanilla

 

4 Tbsp. sugar

2 tsp. cinnamon

 

1.  Combine flour, baking soda and cream of tartar in bowl; set aside.

2.  In large bowl, combine margarine, sugar, egg and vanilla -- beat with mixer until fluffy.

3.  Slowly add remaining flour mixture, stirring with wooden spoon until combined.

4.  Cover and chill dough at least one hour, or even overnight.

5.  Combine sugar and cinnamon in small bowl.

6.  Shape chilled dough into 1" balls.  Roll balls in cinnamon/sugar mixture.

7.  Place two inches apart on cookie sheets covered with parchment paper

8.  Bake in 375 degree oven approximately 10 minutes -- cookies should be lightly browned on edges and slightly soft in center when done

 

Enjoy!!

 



  

Lentil Soup w/Vegetables and Pasta

Light, nutritious soup -- a great pick-me-up after Christmas shopping!

 

Lentil Soup with Vegetables and Pasta

 

2 yellow onions, diced

3 cloves garlic, chopped

3 carrots, sliced

3 stalks celery, sliced

1 lb. dry lentils

32 oz. vegetable broth

32 oz. beef broth                                                     

12 cups water

2 - 14.5 oz. cans diced tomatoes

6 sprigs thyme, snipped or dried

10 basil leaves, snipped or dried

1/4 cups snipped or dried parsley

20 twists of sea salt grinder

15 twists of pepper grinder

1 lb. dilatini pasta, cooked





 

1.  Bring dry lentils to a boil in cold water; boil for 2 minutes -- cover and let stand for one hour

2.  Saute onions, garlic, carrots and celery in olive oil until slightly soft

3.  Add vegetable & beef broths, and water

4.  Add lentils and stir

5.  Add diced tomatoes, thyme, basil, parsley, salt & pepper

6.  Stir and simmer for 2 hours

7.  Cook dilatini pasta in boiling water until al dente

8.  Add pasta to soup and simmer for 10 minutes or so

9.  Flaked red pepper can be added for additional flavor, if desired

 

 

 

 

Sit, relax, and enjoy!!!

 



Sausage Stuffing for the Thanksgiving Turkey

Versatile Thanksgiving stuffing --

 

 

Sausage Stuffing

 

1 cup diced onions

1 cup diced celery

1 16 oz. package ground breakfast sausage

8 cups bread crumbs

1 Tbsp. parsley

 

Saute onions & celery; add sausage and cook thoroughly.  Mix in bread crumbs, parsley, and any other herbs you desire -- sage, fennel, etc.

 

Stuff turkey cavity and roast.

 

Delicious addition to your Thanksgiving Dinner!



Chocolate Cake

Easy chocolate cake recipe no chocolate lover can resist

 

 

Chocolate Cake

 

2 cups flour

2 cups white sugar

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

3/4 cup sour milk (add 1 tsp. white vinegar to fresh milk to sour)

3/4 cup water

1/2 cup cooking oil (not olive oil)

1 tsp. vanilla

3 eggs

4 squares unsweetened chocolate, melted slowly in saucepan

 

1.  In large bowl, combine dry ingredients and stir

2.  In measuring cup, combine liquids and eggs

3.  Add liquids to bowl and stir to combine

4.  Add melted chocolate to bowl and stir to combine

5.  With electric mixer, blend on low for 15 seconds -- then beat on high for 3 minutes

6.  Pour into greased cake pans

7.  Bake at 350 degrees:

               Layer Cake - 25 minutes

               Sheet Cake - 45 minutes

 

Buttercream Frosting

 

1-3/4 lbs. confectioners sugar

5 Tbsp. cocoa
1 Stick margarine or butter, softened and cut into small pieces

6 Tbsp. milk

1 tsp. vanilla

 

1.  In large bowl, combine dry ingredients and margarine

2.  Add milk & vanilla and stir

3.  With electric mixer, beat on high until smooth and fluffy*

         *more sugar or milk can be added to obtain desired consistency

 

Can be "dressed up" with chocolate shavings sprinkled over the top



 

 





Rye Bread Dip

Everyone loves my daughter-in-law's dip recipe

  

Rye Bread Dip

 

2 cups sour cream

2 cups mayonnaise

1-1/2 tsp. celery salt

1-1/2 tsp. dill weed

3 tsp. red onion, finely chopped

1 Tbsp. parsley

3 - 3 oz. packages dried or corned beef, chopped

 

1.  Mix all ingredients together and refrigerate for three hours

2.  Cut across top of round rye bread loaf and hollow out to form bowl

3.  Cut removed bread into cubes

4.  Fill bread bowl with dip and top with sprigs of parsley

5.  Place on plate and surround with bread cubes**

 

**Have additional cubed bread or small slices available for dipping

 

Simple and delicious for any party!