October Recipe Challenge
October 13th, 2012 | 
Author: The premise of this thread is for us to dig into those cookbooks and recipes that we’ve been meaning to try for so long. If we try at least one (or more if desired) each month, we will be making progress and feeling good about it! We are to post our new finds along with our comments on the recipes. A big thank you to Patti43 for getting us back on track! Please remember than any one of us can begin this thread at the beginning of the month. So if you are the first to try a new recipe that month, go for it and start the thread for us! Can’t wait to see you’ve all been trying! Here are the new recipes that Patti43 and I have posted today to get it going:
- Recipes from Patti43
- Don’t remember if I’ve posted this, but if I did, it bears repeating. Once you have the ingredients on the countertop, it takes 5 minutes tops. Since I wsn’t making these for company I made them in cupcake papers and froze on a cookie sheet. When frozen, I stuck them all in a large baggie and we’re still eating our “just the right size” individual servings.
Frozen blueberry salad
1 (14-oz) can sweetened condensed milk
1 (20-oz) can crushed pineapple, drained
1 c. chopped pecans (optional, I didn’t use)
1 (8 oz) Cool Whip
1 can blueberry pie filling
Combine condensed milk and pineapple. Stir in pecans and pie
filling. Fold in whipped topping. Pour into 9×13-inch dish. Freeze.
Can also use peach or cherry pie filling.
- These potatoes were awesome! I cut the recipe in half for the two of us and more or less guessed on the cheese and green onions. I cheated, too–I used Plumrose already cooked real bacon bits. I will be making these again.
CHEESE AND POTATO ROUNDS
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon – cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, put in a baking dish, top with bacon, cheese, and green onion; continue baking until the cheese has melted.
- I made this last week and it WILL be on our Thanksgiving table. It was so good we ate it 3 nights in a row I’d been searcing for a corn casserole that didn’t use cornbread mix and this was the first one I tried. No need to look any further.
CORN CASSEROLE
1 can corn, drained
1 can creamed corn
4 tablespoons flour
4 tablespoons sugar (I cut this back to 2 Tbsp. and it was plenty)
1 stick of butter, melted
1 cup milk
2 eggs, well beaten
1/2 teaspoon salt
pepper to taste
Mix all of the ingredients together. Bake at 350 degrees for approximately 1 hour 15 minutes. This recipe can easily be doubled or even tripled, but you may need to increase the baking time accordingly. Let set for about 5 minutes before serving.
From SherryPA
Crescent Cheesecake Breakfast
(from bbonline.com the C.M. Spitzer House B & B via Trudy)
2 pkgs. Refrigerated crescent dinner rolls
2 (8 oz. each) cream cheese, softened
1 tsp. vanilla
½ c. sugar
Topping:
1/3 c. sugar
1 tsp. cinnamon
¼ c. butter
Butter a 13” x 9” x 2” pan. Cover bottom of pan with one entire package of crescent rolls (push together sections and roll out to make one piece)
Filling:
Whip together cream cheese, vanilla and ½ c. sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls. Melt butter and cover crescent roll. Mix sugar and cinnamon in one bowl and sprinkle on top evenly. Bake at 350 degrees for 20-25 minutes.
B & B note says: Great to make up ahead of time and warm up before serving.
My Note: Took these to the meeting this morning. All loved them and they’re all gone. Definitely a keeper as so many others already knew!
Posted in * Recipe Requests
I finally found the perfect vinaigrette – from David Lebovitz.
After living in Paris for 6 months, and having one great Dijon vinaigrette after another, I couldn’t quite get mine to come out as well, no matter how many times I tried. It should be the easiest thing in the world, but it’s deceptive in its simplicity, and it’s one of the most difficult things to get just right. The elusive vinaigrette has plagued many, even David Lebovitz. Luckily, after figuring out the basic measurements that his French partner uses, David came up with this one. It’s excellent, and exactly what I was looking for.
FRENCH VINAIGRETTE
“Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.”
INGREDIENTS:
1/8 teaspoon sea salt (or 1/16 tsp fine salt) (I used a little less)
1 tablespoon sherry or red wine vinegar (I used red wine vinegar)
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard (or more, to taste)
3T to 4T (45 ml to 60 ml) olive oil (I used 3 T)
fresh herbs, if desired
DIRECTIONS:
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well. (Add freshly ground black pepper while tossing salad with the dressing).
3. If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.
Makes about 1/4 cup (60 ml), enough for one large green salad
Edited from David Lebovitz
http://www.davidlebovitz.com/2009/11/how-to-make-french-vinaigrette/