Posted by ehme on July 22nd, 2008 in Uncategorized

I think I have about 50 recipes for Green Chili Chicken Enchiladas, and I never use any of them, I just throw stuff together and go TADA! Enchiladas!  This one is From Martha Stewart’s Everyday Food, so it takes forever for her to say, hey toss all this stuff together and stick it in your food hole!  Which I plan on doing tomorrow night.  Tonight is Buffalo Burgers!

• 3 pounds bone-in, skin-on chicken breast halves
• Coarse salt and ground pepper
• 5 garlic cloves, unpeeled
• 2 jars (16 ounces each) medium green salsa
• 3/4 cup heavy cream
• 12 corn tortillas (6-inch)
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
• 1/2 cup fresh cilantro, chopped (optional)

1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until 165 degrees. Meanwhile, combine salsa and cream.
2. Reduce oven temperature to 350 degrees.  Shred meat, discarding skin and bones. Peel and chop garlic. (Or hey, you can use that super handy already minced stuff that comes in the jar!  Martha would not approve, but you would save yourself some time.)  Combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

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Posted by ehme on July 18th, 2008 in Italian, comfort food, pasta

I would like this for dinner please and thank you.  I especially like the fact that Strozzapretti translates to “Priest Strangler”.

Via Apartment Therapy

Strozzapretti with Pecorino, Prociutto and Something Green
serves 4

1 lb Strozzapretti pasta
1 cup chicken stock
6 egg yolks
1 cups freshly grated pecorino romano cheese, plus 1/2 cup chopped
2 tablespoons freshly ground black pepper
1 tablespoon good quality, flaky salt
3 heads Belgian endive, chopped cross-wise to within 1 inch of stem, or total 2 cups chopped green (herbs, cooked kale, chard, etc.)
1/4 lb prosciutto, torn into bite-sized pieces.

Set a large pot of water to boil. In a small saucepan, bring the chicken stock to a simmer over low flame.

Meanwhile, in a large bowl, combine egg yolks, Pecorino, pepper, and salt. Whisk gently. Add endive.

When the pot of water reaches a boil, add a good shake of salt and cook pasta to al dente. Drain it quickly and toss into the bowl with the egg mixture, allowing some of the pasta water to mix in. Pour the simmered stock over the pasta and toss everything together gently.

Divide between four warm pasta bowls and lay a nice handful of prosciutto across each portion. Serve immediately.

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Posted by ehme on June 17th, 2008 in baking, cookies

• 1 c. shortening
• 1 c. brown sugar
• 1 c. white sugar
• 1 c. crushed pineapple
• 1 c. nuts
• 2 eggs well beaten
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. soda
• 4 1/2 c. flour
• 2 tsp. vanilla

Mix and drop on greased cookie sheet. Bake in 400 degree oven until brown.

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This recipe is super stained and has lots of ancient bits of crushed pineapple on it.  It is always my belief that if a recipe is well-stained, it must be good.  I don’t know how I feel about pineapple cookies though.  I am not a big fan of the pineapple, unless it is soaked in tequila or on a ham pizza, but I would be willing to try this stained recipe out on my guinea pig friends.

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Posted by ehme on June 7th, 2008 in baking, cake

From the Woman’s Club- Nov. 1988

• 2 c. sugar
• 1 stick butter

cream sugar and butter together.  Add:

• 2 eggs
• 2 tsp soda
• 2 tsp cinnamon
• 1/2 tsp. nutmeg
• 4 c. finely chopped apples, any kind.
• 1/4 tsp. salt
• 1 1/2 tsp. vanilla
• 1 c. nuts (whichever kind you prefer)
• 2 c. flour

Bake 45 mins at 350 in a 9×13 pan.

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The only way I have ever made this cake was as cupcakes, with maple frosting, and they were fannnntastic.  A very moist cake with a very apple pie kind of taste.  yum.

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Posted by ehme on June 7th, 2008 in Uncategorized

Holy cripes my family likes cookies.

• 1/4 c. butter
• 1/4 c. shortening
• 1/3 c. sugar
• 1/3 c. brown sugar
• 1 egg
• 1 1/3 c. flour
• 3/4 tsp soda
• 1 tsp. vanilla
• 1/3 c. nuts

Melt butter and shortening. Add sugars and mix well. Add egg. Beat until light in color. Sift flour and soda and stir into mixture. Add vanilla and nuts. Shape into roll. Roll in wax paper and chill. Slice thin. Bake on ungreased cookie sheet.  375 mins for 10 minutes.

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Posted by ehme on June 7th, 2008 in Grandma's recipes, baking, cookies

• 1 cup shortening, butter, or margarine
• 1/2 c. light brown sugar, firmly packed
• 1/2 c. granulated sugar
• 1 c. canned solid pack pumpkin
• 1 egg
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. soda
• 1 tsp. baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 c. chopped nuts
• Penuche frosting

Preheat oven to 350.  Cream butter or margarine and sugar together; add pumpkin, egg and vanilla, mixing well. Add sifted dry ingredients, blend well; add nuts. Drop from teaspoon on ungreased cookie sheet. Bake for 10-12 minutes. Cool. Frost with Penuche Frosting. Yields 6 1/2 dozen.

Penuche Frosting

combine 3 T. butter and 1/2 c. brown sugar in saucepan; bring to a boil. Cook and stir 1 minute or until slightly thickened. Cool about 15 minutes. Add 1/4 c. milk and beat smooth; add enough powdered sugar (about 2 c.) for spreading consistency.

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I forgot all about these cookies, and Penuche Frosting until I found this recipe.  This was the ONLY way I would eat pumpkin as a kid, so at Thanksgiving or Christmas Grandma always had to make these cookies AND pie.  What a little twerp I was.

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Posted by ehme on June 7th, 2008 in baking, cookies

You know what?  I have never had a macaroon in my entire life.  I have no idea why.  They sound tasty.

• 2 2/3 c. coconut-Angel Flake
• 2/3 c. sugar
• 1/4 c. flour
• 1/4 tsp. salt
• 4 egg whites
• vanilla
• 1 c. chopped almonds

Combine coconut, sugar, flour, and salt.  Stir in egg whites and flavoring.  Mix well.  Drop by tsp. on lightly greased baking sheets.  Bake at 325 for 20-25 mins.  until edges are brown.

There is an X next to the almonds, and they are not mentioned in the recipe at all, so I am wondering if they are not supposed to be in there.  Did I mention that my Grandma has Alzheimer’s?

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Posted by ehme on June 6th, 2008 in Grandma's recipes, Holiday Food

• 2 32 oz. bottles cranberry juice cocktail
• 1 6 oz. can frozen orange juice concentrate thawed
• 1 6 oz can frozen pineapple concentrate thawed
• 1 6 oz can frozen lemon concentrate thawed
• 2 1/2 c. cool water
• stir well.
• Add as much 7 up or ginger ale as you want, or leave as is.

From the Galesburg Register Mail.

Note from my Grandma:  Used Christmas 1991.  Should have made more.  A lot more.

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Posted by ehme on June 6th, 2008 in Grandma's recipes, baking, cake, desserts

Oh mercy.  I just showed this gem to my husband and apparently I am making this for dessert tonight.  I am going to use a from scratch recipe, because I don’t want to go to the store.  From a newspaper clipping, circa 1958.

1 yellow cake, bake according to box directions. Let cake cool, slice into halves.  Fill with filling, put back together.

Filling:

• 1 c. milk
• 1 T. flour

Mix together. Cook over low heat until thick.  Let cool.

• 1 c. sugar
• 1 stick oleo
• 1/2 c. Crisco
• 1 t. vanilla

Beat until fluffy.  Add above mixture and beat until fluffy.

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Posted by ehme on June 6th, 2008 in baking, cookies, desserts

A Grandma S. original

• 1/2 c. soft butter
• 1 1/2 c. light brown sugar
• 1 1/4 c. c. sifted flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 1 c. chopped nuts
• 3 1/2 oz. flaked coconut

Cream butter and 1/2 c. of the sugar.  Add 1 c. of the flour and mix well.  Pat into greased 13×9x2 inch pan. Bake in moderate oven (375) 12 minutes.  Mix remaining 1 c. sugr, 1/4 c. flour and other ingredients. Spread evenly over mixture in pan. Bake 20 minutes.Cut in bars while warm. Cool. Store airtight.

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