Post by mommadee48 on Sept 15, 2022 15:12:04 GMT -5
VADALIA ONION DIP:
2VADALIA ONIONS, CHOPPED
2MEDIUM CUCUMBERS, PEELED, SEEDED, AND CHOPPED
1 CUP SOUR CREAM
1 CUP PLAIN YOGURT
1 TABLESPOON CHOPPED FRESH DILL OR 1 TEASPOON DRIED DILL
SALT AND FRESHLY GROUND BLACK PEPPER
IN A MEDIUM BOWL, COMBINE THE ONIONS AND CUCUMBERS.
ADD THE SOUR CREAM, YOGURT, AND DILL;
ADD SALT AND PEPPER TO TASTE.
COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.
TASTE AND ADJUST THE SEASONINGS TO YOUR LIKING.
SERVE WITH CRACKERS.
HOMEMADE HERBED CHEESE SPREAD:
1POUND CREAM CHEESE, [160Z'S.] SOFTENED TO ROOM TEMPERATURE
8 OUNCES SALTED BUTTER, SOFTENED TO ROOM TEMPERATURE
2 CLOVES GARLIC
1TABLESPOON [KOSHER] SALT. (I USED PINK SALT OR SEA SALT, OR REGULAR) YOUR CHOICE.
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER, TO TASTE
1/4 TEASPOON DRIED BASIL
1/4 TEASPOON DRIED DILL
1/4 TEASPOON DRIED MARJORAM
1/4 TEASPOON DRIED OREGANO
1/4 TEASPOON DRIED THYME
IN A MEDIUM BOWL, MIX THE CREAM CHEESE AND BUTTER WITH AN ELECTRIC MIXER UNTIL WELL BLENDED.
MASH THE GARLIC CLOVES AND SALT IN A MORTAR AND PESTLE UNTIL GROUND INTO A PASTE. MIX IN THE SPICES AND HERBS. ADD THIS MIXTURE TO THE CREAM CHEESE AND BUTTER AND MIX UNTIL THOROUGHLY BLENDED. COVER THE BOWL WELL AND REFRIGERATE OVERNIGHT. IF YOU LIKE, PORTION THE MIXTURE INTO SMALLER CONTAINERS FOR EASIER SERVING.
NOTE: THIS RECEIPT MAKES A LOT, BUT IF YOU WRAP IT WELL AND KEEP IT REFRIGERATED, THE CHEESE SPREAD WILL KEEP FOR UP TO A MONTH.
APPLE-GLAZED PORK CHOPS:
4 THICK PORK CHOPS
1/4 CUP ALL-PURPOSE FLOUR
1 1/2 TEASPOON DRIED MUSTARD
SALT AND FRESHLY GROUND BLACK PEPPER
1 CUP APPLESAUCE
2 TABLESPOONS LIGHT BROWN SUGAR
PINCH OF GROUND CINNAMON
HEAT THE OVEN TO 325 DEGREE F.
IN A SHALLOW BOWL, MIX THE FLOUR WITH THE MUSTARD AND ADD AGENEROUS AMOUNT OF SALT AND PEPPER.
IN A SMALL BOUL, COMBINE THE APPLESAUCE WITH THE BROWN SUGAR AND CINNAMON.
DREDGE THE PORK CHOPS IN THE FLOUR MIXTURE AND THEN BRUSH WITHTHE APPLESAUCE MIXTURE. ARRANGE IN A BAKING DISH, COVER WITH FOIL, AND BAKE FOR 30 MINUTES. REMOVE THE FOIL AND COOK UNTIL THE PORK CHOPS ARE DONE, ABOUT ANOTHER 15 MINUTES.
LET REST FOR 5 MINUTES BEFORE SERVING.
MUSTARD CHICKEN:
4 BONELESS, SKINLESS CHICKEN BREASTS, POUNDED THIN
3/4 CUP ALL-PURPOSE FLOUR
SALT AND FRESHLY GROUND BLACK PEPPER
2 LARGE EGGS
2 TABLESPOONS WATER
2 TABLESPOONS DIJON MUSTARD
1 1/2 TEASPOONS DRIED TARROGON
1 CUP DRIED BREADCRUMBS
1/4 CUP VEGETABLE OIL
LEMON WEDGES, FOR SERVING
IN A SHALLOW BOWL, MIX THE FLOUR WITH SOME SALT AND PEPPER.
IN ANOTHER SHALLOW BOWL, BEAT THE EGGS WITH 2 TABLESPOONS WATER.
WHISK IN THE MUSTARD AND TARRAGON.
P0UR THE BREADCRUMBS ONTO A PLATE.
DREDGE ONE OF THE CHICKEN BREASTS IN THE SEASONED FLOUR AND THEN IN THE EGG MIXTURE. PRESS IN THE BREADCRUMBS, COVERING BOTH SIDES.
TRANSFER TO A SMALL BAKING SHEET.
REPEAT WITH THE REMAINING CHICKEN BREAST.
REFRIGERATE THE CHICKEN FOR 2 TO 4 HOURS.
HEAT THE OIL IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT.
FRY THE CHICKEN BREASTS, IN BATCHES, IF NECESSARY, UNTIL COOKED THROUGH AND LIGHTLY BROWNED, ABOUT 4 MINUTES PER SIDE.
SERVE WITH LEMON WEDGES [IF YOU DESIRE].
FRESH CORN GRATINEE'
6 EARS SWEET CORN, SHUCKED
1 TABLESPOON UNSALTED BUTTER
1 TABLESPOON ALL-PURPOSE FLOUR
1/2 CUP MILK
3/4 CUP SHREDDED CHEDDAR CHEESE
1TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
PINCH OF GRATED NUTMEG
3/4 CUP BUTTERED BREADCRUMBS
HEAT OVEN TO 350 DEGREE F.
STAND AN EAR OF CORN ON A LARGE PLATE AND USE A SHARP KNIFE TO SLICE OFF THE KERNELS. [BECAREFUL].
REPEAT WITH THE REMAINING EARS OF CORN. YOU SHOULD HAVE ABOUT 3 CUPS OF KERNELS.
IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT, MELT THE BUTTER.
STIR IN THE FLOUR AND WHISK TO BLEAND.
STIR IN MILK AND, KEEPING AN EYE ON THE HEAT, STIR CONSTANTLY UNTIL THE MIXTURE HAS THICKENED.
FOLD IN THE CHEESE, AND THEN STIR IN THE CORN KERNELS AND SEASONINGS.
SCRAPE THE MIXTURE INTO A GREASED BAKING DISH AND SPRINKLE ON THE BUTTERED BREADCRUMBS.
BAKE FOR 40 MINUTES.
SCALLOPED POTATOES WITH SWEET ONIONS:
1 CUP SOUR CREAM
1 CUP BUTTER MILK
1/4 CUP FINELY CHOPPED FRESH PARSLEY
SALT AND FRESHLY GROUND BLACK PEPPER
SOFTENED BUTTER, FOR THE BAKING DISH
4 MEDIUM POTATOES, PEELED, BOILED, AND SLICED
2 MEDIUM VIDALIA ONIONS, THINLY SLICED
1 CUP GRATED CHEDDAR CHEESE
1 CUP CRUSHED BUTTERY CRACKERS
HEAT THE OVEN TO 400 DEGREE F.
IN A SMALL BOWL, MIX THE SOUR CREAM, BUTTERMILK, PARSLEY, AND SALT AND PEPPER TO TASTE.
SET ASIDE.
BUTTER A MEDIUM CASSEROLE DISH AND SPREAD HALF OF THE POTATOES IN A LAYER, FOLLOWEDD BY A LAYER OF HALF OF THE ONIONS.
POUR HALF OF THE BUTTERMILK MIXTURE OVER TOP.
REPEAT WITH THE REMAINING POTATOES, ONIONS, AND BUTTERMILK.
BAKE FOR 20 MINUTES, THEN SPRINKLE THE TOP OF THE CASSEROLE WITH THE CRACKERS AND CHEESE.
BAKE FOR ANOTHER 20 MINUTES, THEN SJPRINKLE THE TOP OF THE CASSEROLE WITH THE CRACKERS AND CHEESE.
BAKE FOR ANOTHER 10 MINUTES.
LET SIT FOR 5 MINUTES BEFORE SERVING.
UPSIDE DOWN PEACH COBBLER:
2 CUPS SLICED RIPE PEACHES
1 1/2 CUPS SUGAR, DIVIDED
3/4 CUP ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
1/2 TEASPOONS SALT
3/4 CUP LIGHT CREAM OR MILK
1/2 CUP UNSALTED BUTTER
HEAT THE OVEN TO 350 F.
IN A SMALL BOWL, WHISK TOGETHER 1 CUP OF THE SUGAR WITH THE FLOUR, BAKING POWDER, AND SALT.
WHISK IN THE LIGHT CREAM.
IN A BOWL, MIX THE PEACHES WITH THE REMAINING 1/2 CUP SUGAR.
PUT THE BUTTER INTO A 2-QUART BAKING DISH AND SET IN THE OVEN UNTIL MELTED.
SPOON THE BATTER EVENLY OVER THE MELTED BUTTER.
THEN CAREFULLY SPREAD THE PEACHES OVER THE BATTER.
BAKE FOR 40 MINUTES.
LET SIT FOR 20 MINUTES BEFORE SERVING.
SOUR CREAM
CAKE:
2 CUPS SIFTED ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP UNSALTED BUTTER, SOFTENED
1 CUP GRANULATED SUGAR
2 EGGS, LIGHTLY BEATEN
1 TEASPOON VANILLA EXTRACT
1 CUP OF SOUR CREAM
FOR THE TOPPING:
1/2 CUP GRANULATED SUGAR
1TEASPOON VANILLA EXTRACT
1 CUP CHOPPED NUTS (OPTIONAL)
HEAT THE OVEN TO 350 F.
GREASE BUNDT PAN.
IN A SMALL BOWL, WHISK TOGETHER THE FLOUR, BAKING SODA, BAKING POWDER, AND SALT.
IN A MEDIUM BOWL, BEAT THE BUTTER AND SUGAR TOGETHER UNTIL FLUFFY.
BEAT IN THE EGGS AND VANILLA.
FOLD IN HALF OF THE FLOUR MIXTURE, AND THEN ALL OF THE SOUR CREAM, FOLLOWED BY THE REMAINING FLOUR.
MAKE THE TOPPING BY MIXING TOGETHER THE SUGAR, CINNAMON, AND NUTS, IF USING.
SCRAPE THE BATTER INTO THE BUNDT PAN AND SPREAD EVENLY. SPRINKLE THE TOPPING OVER THE BATTER.
BAKE FOR 45 MINUTES, THEN LET COOL ON A RACDK FOR ANOTHER 30 MINUTES.
2VADALIA ONIONS, CHOPPED
2MEDIUM CUCUMBERS, PEELED, SEEDED, AND CHOPPED
1 CUP SOUR CREAM
1 CUP PLAIN YOGURT
1 TABLESPOON CHOPPED FRESH DILL OR 1 TEASPOON DRIED DILL
SALT AND FRESHLY GROUND BLACK PEPPER
IN A MEDIUM BOWL, COMBINE THE ONIONS AND CUCUMBERS.
ADD THE SOUR CREAM, YOGURT, AND DILL;
ADD SALT AND PEPPER TO TASTE.
COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.
TASTE AND ADJUST THE SEASONINGS TO YOUR LIKING.
SERVE WITH CRACKERS.
HOMEMADE HERBED CHEESE SPREAD:
1POUND CREAM CHEESE, [160Z'S.] SOFTENED TO ROOM TEMPERATURE
8 OUNCES SALTED BUTTER, SOFTENED TO ROOM TEMPERATURE
2 CLOVES GARLIC
1TABLESPOON [KOSHER] SALT. (I USED PINK SALT OR SEA SALT, OR REGULAR) YOUR CHOICE.
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER, TO TASTE
1/4 TEASPOON DRIED BASIL
1/4 TEASPOON DRIED DILL
1/4 TEASPOON DRIED MARJORAM
1/4 TEASPOON DRIED OREGANO
1/4 TEASPOON DRIED THYME
IN A MEDIUM BOWL, MIX THE CREAM CHEESE AND BUTTER WITH AN ELECTRIC MIXER UNTIL WELL BLENDED.
MASH THE GARLIC CLOVES AND SALT IN A MORTAR AND PESTLE UNTIL GROUND INTO A PASTE. MIX IN THE SPICES AND HERBS. ADD THIS MIXTURE TO THE CREAM CHEESE AND BUTTER AND MIX UNTIL THOROUGHLY BLENDED. COVER THE BOWL WELL AND REFRIGERATE OVERNIGHT. IF YOU LIKE, PORTION THE MIXTURE INTO SMALLER CONTAINERS FOR EASIER SERVING.
NOTE: THIS RECEIPT MAKES A LOT, BUT IF YOU WRAP IT WELL AND KEEP IT REFRIGERATED, THE CHEESE SPREAD WILL KEEP FOR UP TO A MONTH.
APPLE-GLAZED PORK CHOPS:
4 THICK PORK CHOPS
1/4 CUP ALL-PURPOSE FLOUR
1 1/2 TEASPOON DRIED MUSTARD
SALT AND FRESHLY GROUND BLACK PEPPER
1 CUP APPLESAUCE
2 TABLESPOONS LIGHT BROWN SUGAR
PINCH OF GROUND CINNAMON
HEAT THE OVEN TO 325 DEGREE F.
IN A SHALLOW BOWL, MIX THE FLOUR WITH THE MUSTARD AND ADD AGENEROUS AMOUNT OF SALT AND PEPPER.
IN A SMALL BOUL, COMBINE THE APPLESAUCE WITH THE BROWN SUGAR AND CINNAMON.
DREDGE THE PORK CHOPS IN THE FLOUR MIXTURE AND THEN BRUSH WITHTHE APPLESAUCE MIXTURE. ARRANGE IN A BAKING DISH, COVER WITH FOIL, AND BAKE FOR 30 MINUTES. REMOVE THE FOIL AND COOK UNTIL THE PORK CHOPS ARE DONE, ABOUT ANOTHER 15 MINUTES.
LET REST FOR 5 MINUTES BEFORE SERVING.
MUSTARD CHICKEN:
4 BONELESS, SKINLESS CHICKEN BREASTS, POUNDED THIN
3/4 CUP ALL-PURPOSE FLOUR
SALT AND FRESHLY GROUND BLACK PEPPER
2 LARGE EGGS
2 TABLESPOONS WATER
2 TABLESPOONS DIJON MUSTARD
1 1/2 TEASPOONS DRIED TARROGON
1 CUP DRIED BREADCRUMBS
1/4 CUP VEGETABLE OIL
LEMON WEDGES, FOR SERVING
IN A SHALLOW BOWL, MIX THE FLOUR WITH SOME SALT AND PEPPER.
IN ANOTHER SHALLOW BOWL, BEAT THE EGGS WITH 2 TABLESPOONS WATER.
WHISK IN THE MUSTARD AND TARRAGON.
P0UR THE BREADCRUMBS ONTO A PLATE.
DREDGE ONE OF THE CHICKEN BREASTS IN THE SEASONED FLOUR AND THEN IN THE EGG MIXTURE. PRESS IN THE BREADCRUMBS, COVERING BOTH SIDES.
TRANSFER TO A SMALL BAKING SHEET.
REPEAT WITH THE REMAINING CHICKEN BREAST.
REFRIGERATE THE CHICKEN FOR 2 TO 4 HOURS.
HEAT THE OIL IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT.
FRY THE CHICKEN BREASTS, IN BATCHES, IF NECESSARY, UNTIL COOKED THROUGH AND LIGHTLY BROWNED, ABOUT 4 MINUTES PER SIDE.
SERVE WITH LEMON WEDGES [IF YOU DESIRE].
FRESH CORN GRATINEE'
6 EARS SWEET CORN, SHUCKED
1 TABLESPOON UNSALTED BUTTER
1 TABLESPOON ALL-PURPOSE FLOUR
1/2 CUP MILK
3/4 CUP SHREDDED CHEDDAR CHEESE
1TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
PINCH OF GRATED NUTMEG
3/4 CUP BUTTERED BREADCRUMBS
HEAT OVEN TO 350 DEGREE F.
STAND AN EAR OF CORN ON A LARGE PLATE AND USE A SHARP KNIFE TO SLICE OFF THE KERNELS. [BECAREFUL].
REPEAT WITH THE REMAINING EARS OF CORN. YOU SHOULD HAVE ABOUT 3 CUPS OF KERNELS.
IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT, MELT THE BUTTER.
STIR IN THE FLOUR AND WHISK TO BLEAND.
STIR IN MILK AND, KEEPING AN EYE ON THE HEAT, STIR CONSTANTLY UNTIL THE MIXTURE HAS THICKENED.
FOLD IN THE CHEESE, AND THEN STIR IN THE CORN KERNELS AND SEASONINGS.
SCRAPE THE MIXTURE INTO A GREASED BAKING DISH AND SPRINKLE ON THE BUTTERED BREADCRUMBS.
BAKE FOR 40 MINUTES.
SCALLOPED POTATOES WITH SWEET ONIONS:
1 CUP SOUR CREAM
1 CUP BUTTER MILK
1/4 CUP FINELY CHOPPED FRESH PARSLEY
SALT AND FRESHLY GROUND BLACK PEPPER
SOFTENED BUTTER, FOR THE BAKING DISH
4 MEDIUM POTATOES, PEELED, BOILED, AND SLICED
2 MEDIUM VIDALIA ONIONS, THINLY SLICED
1 CUP GRATED CHEDDAR CHEESE
1 CUP CRUSHED BUTTERY CRACKERS
HEAT THE OVEN TO 400 DEGREE F.
IN A SMALL BOWL, MIX THE SOUR CREAM, BUTTERMILK, PARSLEY, AND SALT AND PEPPER TO TASTE.
SET ASIDE.
BUTTER A MEDIUM CASSEROLE DISH AND SPREAD HALF OF THE POTATOES IN A LAYER, FOLLOWEDD BY A LAYER OF HALF OF THE ONIONS.
POUR HALF OF THE BUTTERMILK MIXTURE OVER TOP.
REPEAT WITH THE REMAINING POTATOES, ONIONS, AND BUTTERMILK.
BAKE FOR 20 MINUTES, THEN SPRINKLE THE TOP OF THE CASSEROLE WITH THE CRACKERS AND CHEESE.
BAKE FOR ANOTHER 20 MINUTES, THEN SJPRINKLE THE TOP OF THE CASSEROLE WITH THE CRACKERS AND CHEESE.
BAKE FOR ANOTHER 10 MINUTES.
LET SIT FOR 5 MINUTES BEFORE SERVING.
UPSIDE DOWN PEACH COBBLER:
2 CUPS SLICED RIPE PEACHES
1 1/2 CUPS SUGAR, DIVIDED
3/4 CUP ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
1/2 TEASPOONS SALT
3/4 CUP LIGHT CREAM OR MILK
1/2 CUP UNSALTED BUTTER
HEAT THE OVEN TO 350 F.
IN A SMALL BOWL, WHISK TOGETHER 1 CUP OF THE SUGAR WITH THE FLOUR, BAKING POWDER, AND SALT.
WHISK IN THE LIGHT CREAM.
IN A BOWL, MIX THE PEACHES WITH THE REMAINING 1/2 CUP SUGAR.
PUT THE BUTTER INTO A 2-QUART BAKING DISH AND SET IN THE OVEN UNTIL MELTED.
SPOON THE BATTER EVENLY OVER THE MELTED BUTTER.
THEN CAREFULLY SPREAD THE PEACHES OVER THE BATTER.
BAKE FOR 40 MINUTES.
LET SIT FOR 20 MINUTES BEFORE SERVING.
SOUR CREAM
CAKE: 2 CUPS SIFTED ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP UNSALTED BUTTER, SOFTENED
1 CUP GRANULATED SUGAR
2 EGGS, LIGHTLY BEATEN
1 TEASPOON VANILLA EXTRACT
1 CUP OF SOUR CREAM
FOR THE TOPPING:
1/2 CUP GRANULATED SUGAR
1TEASPOON VANILLA EXTRACT
1 CUP CHOPPED NUTS (OPTIONAL)
HEAT THE OVEN TO 350 F.
GREASE BUNDT PAN.
IN A SMALL BOWL, WHISK TOGETHER THE FLOUR, BAKING SODA, BAKING POWDER, AND SALT.
IN A MEDIUM BOWL, BEAT THE BUTTER AND SUGAR TOGETHER UNTIL FLUFFY.
BEAT IN THE EGGS AND VANILLA.
FOLD IN HALF OF THE FLOUR MIXTURE, AND THEN ALL OF THE SOUR CREAM, FOLLOWED BY THE REMAINING FLOUR.
MAKE THE TOPPING BY MIXING TOGETHER THE SUGAR, CINNAMON, AND NUTS, IF USING.
SCRAPE THE BATTER INTO THE BUNDT PAN AND SPREAD EVENLY. SPRINKLE THE TOPPING OVER THE BATTER.
BAKE FOR 45 MINUTES, THEN LET COOL ON A RACDK FOR ANOTHER 30 MINUTES.