Italian Cheese Breadsticks
2 Tblsp. Fast acting yeast
2 tsp salt
2 Tblsp. granulated sugar
4-1/2 cups all-purpose flour, divided
1-1/2 cups water, heated to 130 degrees F
¼ cup canola oil
1-1/2 cups good flavored cheese, grated
In the large bowl of an electric mixer, place yeast, salt, sugar and 2 cups of flour.
Heat water to 130 degrees F, add cheese and stir to melt, reheat mixture to 130 degrees F.
Pour water/cheese mixture into bowl with flour mixture, add oil. Beat on medium speed with a paddle beater for 3 minutes. Remove the paddle beater and insert a dough hook. Continue to beat at medium speed, adding flour gradually for 6-½ minutes. You may not need all of the flour.
Place dough in an oiled bowl, cover and let rise in a warm place for 30 minutes.
Punch down dough and using ¼ cup of dough, form into a cigar-shaped roll 5 inches long. Place on a greased baking pan 3 inches apart. Cover and let rise in a warm place for 30 minutes.
Preheat oven to 375 degrees F.
Bake breadsticks for approximately 12 minutes until they are golden brown. Remove to a rack to cool.
This is a tasty beef stew with vegetables, herbs, wine and a touch of brandy. It’s easy to fix in a slow cooker and tastes so good when eaten in a warm, cozy kitchen or maybe in front of the fireplace.
BURGUNDY BEEF STEW - SLOW COOKER
½ lb. chuck steak, fat removed, cut into 1-inch pieces
2 tsp. olive oil, divided
1-½ cups chopped onion
6 medium potatoes, peeled and cut into 1-inch cubes
16 baby carrots, cut into ¼ inch slices
2 cloves garlic, minced
2 Tblsp. quick-cooking tapioca
1 cup Burgundy wine
½ cup beef broth
¼ cup brandy
1 Tblsp. tomato paste
1 tsp. dried thyme, crushed
½ tsp. dried rosemary, crushed
½ tsp. salt
½ tsp. black pepper
1 cup mushrooms, sliced
In a medium skillet over medium high heat, heat 1 tsp. oil and brown chuck steak cubes on all sides – do not cook through. Set aside
In a 3-½- or 4-quart slow cooker place chopped onion, potato cubes, carrot slices, garlic. Sprinkle tapioca over the top.
Place beef on top of vegetables. In a medium bowl, whisk together wine, broth, brandy, tomato paste, thyme, rosemary, salt and pepper. Pour over ingredients in slow cooker.
Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
Near the end of cooking time, in a small skillet, cook mushrooms in the remaining 1 tsp. of oil over medium-high heat until browned. Stir mushrooms into beef mixture.
Makes 4-6 servings
This recipe is adapted from one in a favorite cookbook from the 1970s – Redbook Cookbook (1976), offered as a premium with a subscription to Redbook magazine. This was originally a custard bread pudding recipe which I adapted by adding lemon extract and by making a favorite sauce with lemon juice and grated lemon peel. It’s lighter than most bread pudding with a delicious custard. Heavier bread like Italian, French or sourdough would be the best to use for this.
The pudding is baked in a deep casserole dish which has been placed in a shallow pan of hot water.
LEMON CUSTARD BREAD PUDDING AND SAUCE
4 cups day-old bread cubes
3 cups milk
¼ cup butter
½ cup granulated sugar
¼ tsp salt
1 tsp lemon extract
Heat oven to 350. Grease a deep 1-1/2 qt. baking dish.
Place bread cubes in a large bowl and set aside. Heat milk in a saucepan over low heat until little bubbles form at pan edge. Remove from heat, add butter, sugar. Stir and pour this mixture over the bread cubes. Let stand for 5 minutes.
In a small bowl, beat eggs well and add salt and lemon extract. Slowly stir tje egg mixture into the bread/milk mixture. Pour into greased dish. Set dish in a baking pan and add one inch of hot water to pan. Bake for 55 minutes until set. Let cool in dish on a rack.
LEMON SAUCE (1-½ cups)
½ cup granulated sugar
2-¼ Tblsp. cornstarch
¼ tsp. salt
1 cup cold water
2 Tblsp. butter
½ cup lemon juice
1 tsp. grated lemon peel
In a medium saucepan over medium-high heat, whisk together the sugar, cornstarch, salt and water. Stirring constantly, heat until mixture boils. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over bread pudding. Makes about 1-½ cups.
Refrigerate leftovers of pudding and sauce. Bring to room temperature or heat briefly in the microwave to serve.
It’s that time of year again when we often find a few remaining Clementines and we’re tired of eating them out of hand. This is a good way to use Clementines and enjoy a bright, orange flavored dessert.
First, to prepare the Clementines:
Wash and dry three Clementines, remove stems and place in a microwave-safe dish. Cover Clementines with cold water, put a lid on the dish and microwave on high for approximately 10 minutes. Clementines should be quite soft and look something like fresh, ripe apricots. Let cool in microwave – be careful, they get very hot.
Cut the Clementines in half and process as finely as possible in a food processor or blender (remove seeds if necessary but, yes, process both rind and flesh).
Makes about ½ cup. Set aside.
Note: Clementines can also be covered with water and boiled on the stove top for two hours. Clementine puree can be frozen.
¼ cup cornstarch
½ cup granulated sugar
½ tsp. salt
1 cup cold milk
1 cup hot milk
1/2 cup Clementine puree (See instructions above)
1 Tblsp. undiluted orange juice concentrate
In a medium saucepan, whisk together the cornstarch, sugar, salt, egg and cold milk. Slowly whisk in hot milk and cook over medium high heat until mixture begins to boil. Lower heat to medium and continue cooking, whisking constantly, for 2 minutes. Remove from heat and add Clementine puree and orange juice concentrate. Stir and allow to cool in the pan, stirring occasionally to prevent a skin from forming on top.
Pour into six dessert dishes. Good at room temperature or chilled. Refrigerate leftovers.
My daughter-in-law in St. Louis sent me a recipe for using up my leftover Thanksgiving turkey and we all loved it. This salad combines sweetened, orange-flavored fresh cranberries and crisp almonds to dress up some leftover turkey.
Since I used up all the turkey to make the salad right after Thanksgiving, I thought I’d make another batch for dinner today using chicken breast. It was delicious. It’s a very easy recipe to put together and makes wonderful sandwiches. Her recipe called for wheat bread slices, but I had some good bakery dinner rolls on hand and they worked well, too.
Make up the cranberry mixture and refrigerate a couple of hours ahead of time to get the best flavor.
Dee-Dee’s Turkey (or Chicken) Salad with Fresh Cranberries
½ cup fresh cranberries
¼ cup granulated sugar
2 Tblsp. orange juice
1 Tblsp. grated orange zest
2 cups cooked turkey (or chicken breast), chopped
2 Tblsp. parsley, chopped
2 green onions, tops and tender green parts, sliced
¾ cup mayonnaise
Salt/pepper to taste
¼ cup slivered almonds, toasted
4 wheat bread slices, dinner rolls or bread of your choice
4 large red-leaf lettuce leaves
In a food processor with metal blade, process cranberries with sugar, orange juice and orange zest, using on-off pulses until coarsely chopped. Transfer mixture to a bowl, cover with plastic wrap and refrigerate several hours.
In a medium bowl, combine turkey, parsley, green onions, mayonnaise and salt/pepper. Mix well and refrigerate until ready to serve. At serving time, stir the cranberry mixture and almonds into the turkey/chicken mixture and spoon onto bread slices. Top with lettuce. Makes 4-6 servings.