My Favorite Recipes
James Beard's Cheese-and-Onion Pie
Nine-inch baked pie shell.
4 tablespoons butter, cut up 3 large yellow onions, peeled and sliced
thin 1 teaspoon salt Several twists of the peppermill (white pepper) 8
ounces Swiss cheese, grated (about two cups) 2 whole eggs 2 egg yolks 1
cup heavy cream 1/8 teaspoon freshly grated nutmeg
Combine the butter, onions and ¼ cup of water in heavy
skillet or saucepan. Bring to
a boil, then reduce heat somewhat and cook until all the water has boiled
away and the onions are soft and tender.
Arrange the onions in the baked pie shell and season with salt and
pepper. Scatter the grated cheese on top.
Beat the eggs, yolks, cream and nutmeg together lightly and pour into
the shell. Place on a baking sheet and bake in a preheated 350º oven for
30 minutes or until a paring knife inserted one inch from the center of
the pie comes out clean. Serves four to six. This is a delicious luncheon
or supper dish.
From House Beautiful, February 1973
Neiman Marcus' $250.00 Cookie Recipe
A dear friend gave me this recipe. I think both of us
believed the story that follows, but since have heard that
it's only a fairy tale.
It seems that a woman had lunch at Neiman Marcus and for dessert she
had a cookie. (Right there we should have known it was made up, right?)
She liked the cookie so much that she asked if the chef would give her the
recipe. She was told that he would, but there would be a charge of
two-fifty. When her monthly bill arrived, the charge was $250.00. She was
so angry, she vowed to get even by giving the recipe to everyone, so here
it is:
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Full Recipe
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
4 cups flour
*5 cups blended oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 oz. chocolate chips
8 oz. grated Hershey bar
3 cups chopped nuts |
Half Recipe
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
*2 cups oatmeal
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 oz. chocolate chips
4 oz. grated Hershey bar
1½ cups chopped nuts |
* Blended oatmeal: Measure and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and
nuts. Roll into balls
and place 2" apart on cookie sheet. Bake for 6 minutes at 375
degrees. Large recipe makes 112 cookies.
MY VERSION: I make the large recipe with 3 extra large eggs. I
substitute one packet FRUCTOSE for all the white sugar. I add no nuts and
bake 9 to 12 minutes. The reason for substituting with Fructose is that it
makes a softer cookie. They'll melt in your mouth.
Bahamian Peas and Rice
1/3 c cooking oil
Saute 4 or 5 strips of bacon chopped
2 large stalks celery chopped
½ green pepper chopped
2 onions chopped
½ can tomato paste
1 can Pidgeon peas
4 or 5 cans water
kitchen bouquet
salt
black pepper
M.S.G. (Accent)
2# rice
Cioppino with Pasta
¼ cup chopped onion
1 clove minced garlic
1 can (14 ½ oz.) chicken broth
1 can (14-½ oz.) Italian style stewed tomatoes
Sprig fresh basil
¼ lb. linguine (broken)
¾ lb. haddock, add shrimp and/or scallops if desired
Simmer onion & garlic until soft (5 minutes).
Stir in broth, tomatoes, and fresh basil.
Simmer 5 minutes
Add linguine, boil 2 minutes.
Add broken up fish; boil 10 minutes.
Salt & pepper & saffron to taste.
Cappuccino Biscotti
2 cups flour
1 cup sugar Yolk of one large egg
½ teas. baking powder
½ teas. soda
½ teas. salt
2 Tbs. milk |
¼ cup strong coffee
½ teas. cinnamon 1 teas. vanilla
⅓ cup whole chopped nuts
(pecans, etc.)
½ cup semi-sweet mini
chocolate bits |
Mix first ten ingredients in mixer. Add nuts and
chocolate. Dough will be stiff.
Cut dough in half and shape into loaves on floured
board. Pat out to 12” by 2” (about 1” thick). Square edges with knife.
Lightly spray cookie sheet with oil. Place loaves on
sheet at least 2” apart.
Bake 30 minutes @ 375 degrees.
Remove from oven. Reduce oven to 325. Place loaves
on cutting board. Cut on diagonal ¾” wide. Turn slices on sides. Place
on cookie sheet and bake 10 minutes longer.
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Cheese Wafers
Originally from Southern Living magazine, but given to
me
by a dear friend from Ohio, Kay Chesebro -- makes lots
2
cups butter or margarine, softened.
1 lb. sharp cheddar cheese, grated.
4 cups all purpose flour
½ tsp. salt
1-2 tsp. red pepper (cayenne). I use 1½ tsp.
½ tsp. paprika.
Beat
butter and shredded cheese at medium speed with elec. mixer until
blended.
Add flour and remaining ingredients - beating until blended.
Cover and chill for two hours.
Shape
dough into logs - cover and chill for 8 hrs.
Cut into ¼" slices and place on ungreased baking sheets.
Bake at 350° - about 15 minutes - until browned
Cool - store in covered can. Enjoy!
I
make probably 12-14 small logs & for bite size at the time of
baking. I flour my board and roll the rolls longer to make small
rounds.
Salmon
Spread
An
easy "make ahead" hors d'oeuvre
1 can
salmon
1 8oz. pkg. cram cheese
¼ med. onion, finely chopped
½ teas. horseradish
½ teas. lemon juice
¼ teas liquid smoke
Mix
all together. Shape with plastic wrap.
Roll
in chopped nuts and chopped parsley. Chill before serving.
Rosalie’s Pizza Ricotta &
Spinach
(No Crust Cheese and Spinach Pie)
1 lb. Ricotta
cheese
1 pkg. (10 oz.) chopped spinach
Cooked and drained
1 cup grated cheese
(Monterey, Feta, or Cheddar, Or
combination)
3 eggs, slightly beaten
2 tbsp. Oil
1 tsp. onion salt, or dill, or garlic salt
1 tsp. salt
½ tsp freshly ground pepper
½ zucchini, sliced and sautéed
(optional)
¼ lb. fresh mushrooms, sautéed
(optional)
½ green pepper, diced, sautéed
(optional
½ cup chopped ham, cooked sausage, or cold cuts
(optional)
2 tbsp. Butter or oil
Add raw spinach to rapidly boiling water (about ¾ cup), cover pan
and cook about 5 minutes, then drain spinach squeezing out all
water.
Combine Ricotta cheese, spinach (drained well), grated cheese or
cheeses, eggs, oil, seasonings and vegetables, if used.
Pour mixture into a spring form pan or deep pie plate, which has
been lightly oiled.
Bake in a preheated oven at 350° for about 40 minutes. (If you
double the recipe, cooking time is approximately doubled, or when a
knife inserted in the middle comes out clean.) Dot the top with 2
tablespoons of butter or oil. It will give your pie a golden top.
This is a good brunch or lunch entrée, especially nice with fresh
tomatoes. The pie can also be sliced thin and served as the
appetizer course of a dinner menu. Serves 4 to 8 depending on its
use as entrée or appetizer.
My suggestion:
I use ½ c. Mozzarella, ¼ to 3/8 c. Cheddar, 1/8 to ¼ c. Feta
I also add golden raisins.
CHICKEN WITH BALSAMIC
VINEGAR
1 onion 1/2 lb. carrots 2 tbsp.
butter 3/4 tsp. salt 1/2 tsp. pepper 3 1/2 to 4 lbs. chicken parts
1/2 c. Balsamic Vinegar
Chop onion. Cut carrots on diagonal
into 1/4 inch slices. Melt the butter in a large frying pan. Brown
the chicken on both sides over medium heat, about 15 minutes in all.
Remove from the pan. Add the onion and carrots and cook, covered,
until soft, about 15 minutes. Return the chicken to the pan. Add the
vinegar, salt and pepper. Cover and cook until the juices run clear
when the chicken is pierced with a fork. (20 to 25 minutes.) If
Balsamic Vinegar is not found, substitute half vinegar and half
water and add a pinch of sugar. Serves 4.
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