Ingredients
1 pound braunschweiger liverwurst
1 (8 ounce) package cream cheese, softened
2 drops ketchup
1/2 onion, chopped
2 teaspoons steak sauce
1 (5 ounce) jar pitted green olives
Directions
In a medium-size mixing bowl, combine braunsweiger, cream cheese, ketchup, onion, and steak sauce. Mix until blended. Shape mixture into a ball. Press olives into the ball. Chill before serving.
Saturday, April 30, 2011
Cooking : Asparagus Vinaigrette
Ingredients
2 pounds fresh asparagus, trimmed
1/2 cup white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup green bell pepper, chopped
3 tablespoons dill pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 cup olive oil
8 cups mixed baby greens
4 radishes, sliced
2 tomatoes, quartered
Directions
Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.
To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.
2 pounds fresh asparagus, trimmed
1/2 cup white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup green bell pepper, chopped
3 tablespoons dill pickle relish
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 cup olive oil
8 cups mixed baby greens
4 radishes, sliced
2 tomatoes, quartered
Directions
Place the eggs into a saucepan and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold and cut into slices; set aside.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
While the asparagus is steaming, whisk together the vinegar, mustard, salt, pepper, green bell pepper, relish, parsley, and chives in a large mixing bowl. Slowly pour in the olive oil while whisking quickly to create a dressing. Toss the hot, steamed asparagus in the dressing, then place into the refrigerator for at least an hour.
To serve, divide the baby greens onto individual plates. Divide the asparagus spears among the salads, then garnish with radish slices, egg slices, and quartered tomatoes.
Cooking : Banana Wheat Bread
Ingredients
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
Cooking : Almond-Stuffed Pears
Ingredients
6 medium pears, peeled, halved, and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract
Directions
Place pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees F for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
6 medium pears, peeled, halved, and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract
Directions
Place pears, cut side down, in an ungreased 13-in. x 9-in. x 2-in baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees F for 35-45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
Cooking : Bacon and Tomato Baked Chicken
Ingredients
Nonstick cooking spray
3 pounds broiler-fryer chicken pieces
1 (12 ounce) can Hunt's� Tomato Paste
1 1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles (optional)
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley (optional)
Directions
Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Nonstick cooking spray
3 pounds broiler-fryer chicken pieces
1 (12 ounce) can Hunt's� Tomato Paste
1 1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles (optional)
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley (optional)
Directions
Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
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