Cranberry Cheddar Spread
1 (8 ounce) package cream cheese, softened
2 cups shredded sharp Cheddar cheese
2 tablespoons milk
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
2 tablespoons chopped dried cranberries
MIX together the cream cheese, Cheddar cheese and milk until well blended in a medium bowl.
SEASON with mustard powder and cayenne pepper, then mix in dried cranberries.
USE immediately, or refrigerate for up to 3 days.
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Onion Soup with White Wine
This is a delicate onion soup, a nice change from the heartier types which are so well known.
4 large onions, chopped very fine
6 tablespoons butter3 cups chicken broth
1 cup dry white wine
Salt, freshly ground black pepper
Large croutons, fried in butter or oil
Grated Gruyère and grated Parmesan cheese, mixed
Garnish: chopped raw onion, chopped parsley
MELT the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly puréed and soft.
ADD chicken broth, wine and simmer for 15-20 minutes.
SEASON to taste.
SPRINKLE the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese.
SERVE the soup in a large heated tureen. Put croutons in each soup plate or bowl and ladle soup over them. Pass bowls of raw onion and parsley for garnish.
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Better Than Bread Stuffing
Cut 1 head of cauliflower in chunks and steam until soft. Cut in cornsize pcs.
Saute until solt and then combine with cauliflower:
2 T. Butter
1 cup sausage (about 2 links/ 1/2 pkg Jimmy Dean Sausage - I used sage)
1 cup chopped mushrooms
1 cup diced celery
1/2 cup diced onion
2 T chopped garlic
Add and combine well:
2 cup shredded sharp cheddar cheese
2 eggs, slightly beaten
1 T white pepper
2 tsp salt
1 tsp each: dried parsley, sage, hot pepper flakes
1. SPOON entire mix into a casserole. Flatten with back of large spoon.
2. BAKE in oven while roasting meat. (I do it by itself in a 350 oven until hot and cheese melts)
3. LET STAND while you get the rest of the dinner ready
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Green Beans with Sweet and Sour Red Onions
1 pound slender green beans, trimmed
3 tablespoons butter
1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar
STEAM beans until crisp-tender, about 5 minutes. Transfer to plate.
MELT butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.
Makes 6 servings.
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3/4 cup olive oil
12 medium-size new potatoes (about 1 pound), halved if necessary to keep them uniform in size
24 garlic cloves, unpeeled
6 bay leaves
4 sprigs thyme
4 sprigs rosemary
Freshly ground black pepper
COVER the bottom of a glass baking dish with the oil. Toss in the potatoes and garlic, making sure both are coated with the oil.
TOSS in the bay leaves and sprigs of herbs and season generously with salt and pepper.
BAKE this dish in a 425°F oven until the potatoes are tender when pierced with a fork, about 35 minutes.
STIR the potatoes twice during the cooking time.
(When serving, be sure to show the guests how to squeeze the softened garlic and mash it into the potatoes.)
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Old-Fashioned Pumpkin Nut Loaf
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 (15 ounce) can pure pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk
1 tablespoon vegetable oil
1/4 cup chopped nuts
1. PREHEAT oven to 350 degrees F. Grease 9 x 5-inch loaf pan.
2. COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
3. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
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Pumpkin Pie Cake
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 (18.25 ounce) package yellow cake mix
1 cup butter
1 cup chopped walnuts
1. PREHEAT oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
2. COMBINE pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves in a large bowl. Mix until smooth and pour into a 9x13 inch pan.
3. SPRINKLE dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
4. BAKE at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)