12 Sep Squash Casserole

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4-6

Ingredients:

  • 3 pounds yellow squash, cut into thin slices
  • 1 small onion, chopped
  • 1-2 tablespoons salt
  • 16 saltine crackers (divided use)
  • 1 1/2 cups sharp cheddar cheese, shredded (divided use)
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon pepper

Directions:

  1. Cook first 3 ingredients in boiling water to cover, in a Dutch oven for 25 minutes or until squash is very tender. Drain well and mash mixture with a fork
  2. Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and the next 5 ingredients.
  3. Spoon mixture into a lightly greased 11″ x 17″ baking dish.
  4. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle remaining 1 cup shredded cheese evenly over casserole.
  5. Bake uncovered at 350 degrees for 30 minutes.
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05 Sep Roasted Cauliflower

From The Women of Saint Michael’s Pass the Plate Cookbook

Serves 4

Ingredients:

  • 1 head cauliflower
  • 4 cloves garlic (or more), minced
  • Salt and pepper to taste
  • Olive oil

Directions:

  1. Grease a shallow dish with olive oil. Break cauliflower into flowerettes and put in dish. Sprinkle liberally with olive oil, salt, pepper, and garlic.
  2. Roast at 425 degrees for 24-30 minutes.
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29 Aug Picadillo Sencillo Para Garnachas (Ground Meat Filling)

From The Cuisines of Mexico – Diana Kennedy

Ingredients:

  • 1 frying pan
  • 1 tablespoon lard
  • 1 clove garlic, peeled and finely chopped
  • 1/2 medium onion, finely chopped
  • 2 medium tomatoes (about 3/4 pound), skinned, seeded, and finely chopped
  • 1 pound ground beef
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper to taste

Directions:

  1. Melt the lard and fry the garlic and onion, without browning, until they are soft.
  2. Add the tomato and fry for a minute or so more.
  3. Add the ground meat and seasoning and cook over a medium flame until it is tender.

Great to use as a taco filling or serve with eggs!

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22 Aug Pam Colley’s Pecans

Ingredients:

  • 1 tablespoon (or more) grated orange rind
  • 1/4 cup orange juice
  • 1 cup sugar
  • 4 cups pecan halves

Directions:

  1. Combine the first three ingredients in a heavy saucepan and cook over medium heat until full boil.
  2. Stir in the pecans and continue to cook and stir until all the syrup is absorbed.
  3. Remove from heat and spread (separating pecan halves) on a sheet of foil.
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15 Aug Migas (Tex-Mex Omelets)

From Classen Grill – Oklahoma City, OK

Serves 2

Ingredients:

  • 1/4 cup chopped onion
  • 3 tablespoons butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup bite-size pieces of unsalted tortilla chips
  • 1/2 cup diced tomatoes
  • 2/3 cup grated cheese (monterrey jack or cheddar)
  • 1-2 tablespoons finely chopped fresh jalapeños, if desired
  • Salt and pepper to taste

Directions:

  1. Cook onion in butter in a heavy skillet over moderate heat until soft.
  2. Mix eggs, milk, and tortilla chips together. Pour into skillet with onion.
  3. Cook, stirring until eggs begin to set. About 1 minute.
  4. Add tomatoes. Stir until eggs are set.
  5. Remove from skillet and immediately top with cheese. Garnish with jalapeños, if desired, and season with salt and pepper to taste.
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08 Aug Holly’s Corn Bread

Ingredients:

  • 1 1/2 cups flour
  • 1/2 cup corn meal
  • 3 tablespoons honey (sugar can be used if honey is not available)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup milk
  • 1/4 cup olive oil or melted butter (real butter – not margarine)

Directions:

  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, stir together the dry ingredients
  3. In a small bowl or 2-cup measuring cup, combine all the liquids including the eggs and beat together. Stir liquid into the dry ingredients just until mixed – do not over-beat.
  4. Pour batter into a 9″x9″x2″ greased baking pan or a 9″ cast iron skillet (my personal favorite). Bake for 20-25 minutes or until golden brown.
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01 Aug Heirloom Tomato Salad

From Gourmet Magazine

Ingredients:

  • 1/4 cup balsamic vinegar (reduce to 1/2 of amount and set aside to cool for 10 minutes)
  • 1/2 cup olive oil
  • 1 tablespoon black peppercorns, roasted 8-10 minutes then crushed
  • 2 1/2 pounds assorted heirloom tomatoes (green, red, yellow, small red, pear yellow, etc.)
  • 1 large bunch arugula (stems removed)
  • 1 1/2 ounces parmesan cheese (use a vegetable scraper to thinly slice curls)
  • 1 bunch fresh marjoram, finely chopped
  • Salt to taste

Directions:

  1. Place salad plates with arugula leaves around border. Place tomatoes (some sliced, some quartered, some whole depending on size) on plate. Drizzle olive oil over tomatoes.
  2. Put shaved parmesan around top. Sprinkle with crushed peppercorns, chopped marjoram, and kosher salt.
  3. Drizzle balsamic vinegar around edge of plate and on arugula.

This is a beautiful and delicious salad. Hearloom tomatoes are fun to serve because they come in so many different colors and shapes. If you cannot find the tiny tomatoes in heirloom, substitute for other small, pear-shaped ones.

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25 Jul Green Salad with Blueberries and Pears

From the Women of Saint Michael’s Pass the Plate Cookbook

Serves 6-8

Ingredients:

  • 8 cups butter lettuce
  • 1 cup fresh blueberries
  • 3-4 ripe pears, cored and sliced
  • 8 ounces Stilton or blue cheese, crumbled
  • 1 cup toasted pecan pieces

Dressing Ingredients:

  • 1/4 cup raspberry vinegar or white wine vinegar
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste

Directions:

  1. Combine all dressing ingredients together and mix well.
  2. Place torn lettuce leaves in a large salad bowl. Add blueberries, pears, cheese, and pecans. Toss all with the dressing to coat.
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18 Jul Creole Chicken and Sausage

Serves 6

Ingredients:

  • 18 ounces chicken thighs
  • 12 ounces chicken sausage (chicken apple-cranberry sausage if available)
  • 2 cups green bell pepper, diced large
  • 1 1/2 cups celery, diced large
  • 1/2 cup Spanish onion, diced large
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 1 quart chicken broth, low sodium
  • 4 ounces okra, sliced (or fresh green peas)
  • 1/4 cup green onion, chopped
  • 1/8 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • 2 ounces Worchestershire sauce
  • 3 ounces cheddar jack cheese, shredded

Directions:

  1. Brown sausage and chicken in non-stick pan
  2. Add peppers, celery, and onions and sweat until tender. Add all else except green onion.
  3. Let simmer until chicken is tender. You may have to add more broth for proper consistency. It should be like a stew.
  4. Garnish with green onions

You can serve this in a bowl if you have a lot of liquid, or over rice.

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11 Jul Chocolate Espresso Bean Cookies

Makes 6-8 dozen small cookies

Ingredients:

  • 1 1/2 cups chocolate covered espresso beans (Trader Joe’s)
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons Kahlua
  • 2 large eggs
  • 1/2 teaspoon espresso powder
  • 3 teaspoons hot water
  • 2 tablespoons milk

Directions:

  1. Preheat oven to 350 degrees F.
  2. Use a food processor to grind up chocolate covered espresso beans into small pieces. Set aside.
  3. Combine flour, salt, and baking soda in a medium-sized bowl and set aside.
  4. In the bowl of your stand mixer, combine butter with both brown and white sugars. Beat on medium speed until butter and sugar are well mixed. There should be no remaining chunks of sugar.
  5. Add vanilla extract and Kahlua followed by one egg. Beat on medium speed until incorporated and beat in the second egg.
  6. In a small dish, mix espresso powder with 3 teaspoons hot water and stir until dissolved. Measure out 2 teaspoons from the mix and add to batter. Discard remaining liquid.
  7. Add milk and make sure all ingredients are well mixed.
  8. Turn mixer speed to low and slowly add flour mixture just until mixed. Add chocolate covered espresso beans last and mix on low until combined. Spoon cookie dough onto lined cookie sheet.
  9. Bake at 350 degrees F for 10-12 minutes or until desired degree of doneness. Remove from oven and allow to cool for at least 6 minutes before transferring to a wire rack to cool. Store in airtight container.
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