That Dressing

I thought it was time to post additional recipes from my Aunt.

Here's an interesting recipe with a very interesting name:


"That Dressing"

1/2 pint sour cream
1/2 pint mayonnaise
1/4 pound Roquefort or blue cheese
Celery salt
1 clove garlic
Juice of 1 lemon ( 3 tablespoons)

Put all ingredients in electric blender and blend. Refrigerate.

Actually it sounds pretty good!


Enjoy!
Peace in the Kitchen!

We've Come a Long Way!

I am constantly researching recipes.
I have a book of vintage recipes from Years of Olde!

Here's one of them, proving that we've come a long way!

Williamsburg, 1742

To Make Orange Pudding

Take the out-side Rind of three Sevil Oranges,boil them in several Waters till they are tender; then pound them in a Mortar with three quarters of a Pound of Sugar; then blanch and beat a half a Pound of Almonds very fine, with Rosewater to keep them from oiling; then beat sixteen Eggs, beat six Whites, and a pound of fresh Butter; beat all these together very well till 'tis light and hollow; then put it in a Dish , with a Sheet of Puff-paste at the Bottom, and bake it with Tarts; scrape Sugar on it, and serve it up hot.

Wow!
All of the words that are in upper case were taken directly from the original recipe.

I doubt if I will ever attempt to make this...... or, maybe I will!

Cowboy Pie

Cowboy Pie:

This recipe is very vague as is the original from Hill Country Chicken in New York City.

I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:

The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.

1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.

The Ingredients for the Filling will be 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them.

1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel.

1 C of your favorite chopped up Candy Bar.

1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.

To bind everything, Mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt, or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.

In a Large Mixing Bowl:
Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.

Bake for 25 minutes at 350 degrees.
Cool completely before serving.



Enjoy!
Peace in the Kitchen!

Cauliflower Parmesan Soup

I could dedicate an entire section of the blog to Soup.
This is one of my favorites.

1 head of Cauliflower, broken into chunks
2 Shallots, chopped
1 1/2 C Heavy Cream
1 1/2 C Vegetarian Broth ( I use a Vegetarian Chicken Broth)
3/4 C Parmesan Cheese
2 TBS Lemon Juice
2 TBS Honey
1 TBS Sea Salt
1 tsp Ground Black Pepper

Place Cauliflower, Shallots, Cream and Broth in a Soup Pot and bring to a boil.
Reduce to simmer and cook until cauliflower is tender.

Transfer to a blender or use an immersion blender and puree until smooth.
While blending, add Parmesan and continue until smooth.
Add Lemon Juice, Honey, Salt and Pepper.
Serve with Croutons or Toasted Country French Bread slices.

Enjoy!
Peace in the Kitchen!

Crock Pot Mexican Casserole

Slow Cooker Mexican Casserole:

1 - 28 ounce Crushed Tomatoes , with juice
14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)
1 - 6 ounce can of Tomato Paste
2 - 15 ounce cans of Black Beans, rinsed and drained
1 - 15 1/4 ounce can of Corn, drained
2 - 4 ounce cans of Green Chiles, drained
1 tsp Cumin
1 tsp Adobo or Garlic Powder ( I use Adobo)
10" Tortillas to layer in the slow cooker
Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.
Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker
Top with a Tortilla
Spread with 1/3  of the remaining mixture
Repeat until all of the mixture is used.
Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Enjoy!
Peace in the Kitchen!

Pineapple Angel Food Cake

This is such a simple recipe.

1 box of Angel Food Cake Mix
1 large can of Crushed Pineapple, undrained
And that's it... nothing else that the recipe calls for on the box!

Mix ingredients together in a deep bowl.
Pour into a Bundt Pan and bake at 350 degrees for 25 - 30 minutes.

Or, bake in a 9x13 pan and bake as directed on the box for the pan size.

Icing:
One container of Cool Whip
1 small can of crushed pineapple, drained
1 envelope of French Vanilla Pudding Mix

Cool the cake completely and frost it.
Refrigerate overnight before serviing.



Enjoy!
Peace in the Kitchen!

Lemon Pie

This one can probably be traced back to the Mennonites or the Amish.
It's very basic and includes the lemon and the peeling!

Preheat the oven to 425 degrees

2 Lemons
1 3/4 C sugar
4 eggs
1/4 tsp salt
1 - 9" double pie crust, unbaked

In a large saucepan of boiling water:
Blanch the Lemons for only 30 seconds, drain them, rinse them under cold water and trim the ends.
Slice them crosswise into paper thin slices, removing the seeds as you go.
In a bowl, cover the slices with the sugar and let stand ( stirring once after 1 hour), for 8 hours or overnight.

Remove the slices from the sugar and place them in the pie shell.

Add eggs and salt to the sugar from the Lemons and whisk the mixture well.
Pour this mixture over the Lemons.

Cover with the top crust, slit vents with a small knife and bake 25 minutes at 425 degrees and then reduce the temperature to 350 degrees and continue to bake for 20 - 25 minutes more.

Enjoy!
Peace in the Kitchen!