I was browsing the paper and saw this, we tried it and it was good and easy.
I wanted to try this topic again 'cause of the food talk going on here as of late and Grgranny gave me a great recipe for Pralines.
There was also a cookie recipe i wish would have got posted and some really cool girl from Alaska said she might share a Moose recipe - might be worth a second shot.
click on to image enlarge
OK, here's one I made for Mom and her hubby Sunday night - very quick and easy, and the stove only has to be on for about ten minutes!
Pan-Seared Tilapia with Chile-Lime Butter
For chile lime butter:
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
For fish:
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
Cooks' note:
• Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Makes 6 servings.
since it's the height of grilling season here is an easy twist to steak or pork chops marinate in soysauce and minced garlic for about 20 minutes pat dry season with freshly ground pepper grill until desired degree of doneness.................yummy
The local blueberries are at the farmer's market here in CT, and this year they are just huge and wonderful because of all the rain we've had. This is Betty Crocker's version that my mother always used and I use, too.
Blueberry Buckle
3/4 c. sugar
3/4 c. butter
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla (optional)
2 cups (1 pint) fresh blueberries
Crumb Topping
Heat oven to 375 F. Grease and flour a 9" square pan.
Cream the butter, beat in the sugar gradually, then beat in the
egg. Mix the flour, baking powder and salt in a separate bowl
and add the the sugar/butter mixture alternately with the milk (and the vanilla, if you're going to use it.)
Finally, fold in the blueberries.
Pour into the pan, and top with Crumb topping and bake for
45 to 50 minutes until a tootpick stuck in the center comes out
clean.
This is best served warm with whipped cream or vanilla ice cream.
Crumb Topping
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 c. (half stick) soft butter.
Mix the above.
OK. This is my own creation; I have tried it a couple of my times, and my aunt, who is pretty darn picky, loved it, so .... This falls under the category of "good if you're into this kind of thing"; I know Jello creations get a bad rap but I personally find them fun and fascinating... And diabetics, be warned.....
Anyway:
QUADRUPLE CITRUS JELLO PIE
Open and drain a 11-oz. can of mandarin oranges. Distribute orange wedges evenly on bottom a graham cracker crust (or plain one, if you prefer).
Prepare 1 3-oz. box lime Jello according to directions EXCEPT instead of stirring in the 1 cup of cold water, use 1 cup of mostly melted (or totally melted) orange or lime sherbet. Pour gelatin/sherbet mix into crust over the orange wedges and refrigerate until set.
Once set, take one can of lemon pie filling, spread as much of it as you think you can tolerate (those cans are pretty big) over the top of the pie; either serve then or chill some more.
(I've also thought of a variation involving raspberries or blackberries, strawberry Jello, raspberry sherbet, and blueberry pie filling, but haven't actually gotten around to executing that one yet.....)
Jonny Coop, That reminds me of my sister in law's Green Pie recipe. It is my niece's favorite birthday treat.
Nancy's Green Pie
Graham Cracker Crust
From Nabisco Sugar Honey Grahams, use one of the three packages
of graham crackers in the box. Put all the crackers in a big ziplock
bag, but don't seal. Roll a rolling pin over the bag until all the
graham crackers are reduced to fine crumbs.
Pour the crumbs into a 9 inch pie pan.
Add 1/2 stick of melted butter (4 Tbsp)
Add 1/4 c. sugar
Pat into the pie pan.
Bake at 375 F for 8 minutes and cool.
Filling
1 small package of lime Jello
1 c liquid made from the juice from a 9 ounce can of pineapple and water
or pineapple juice to make 1 cup .
1 pint of vanilla ice cream
crushed pineapple from 9 ounce can.
Bring to a boil a mixture of the lime Jello and the juice mixture.
Remove from the heat and stir in the vanilla ice cream.
Put this mixture in the refrigerator for one hour. Stir in the crushed
pineapple. Pour the mixture into the graham cracker pie crust.
Refrigerate two to three hours until firm.
Topping
1/2 pint heavy cream
1/2 tsp. vanilla
1/4 c. sugar
Beat cream until stiff. Stir in the vanilla and sugar.
Use to top green pie.
Sprinkle 1/4 c. of finely chopped walnuts over the top of the pie.
Note: Although I haven't ever made it, Nancy also made a Red Pie, which used
strawberries instead of the pineapple, and strawberry jello instead of lime jello.
I think if I did a red pie, it would be with raspberries and raspberry jello.
I never did like the strawberry flavor in strawberry jello.
DORISPULASKI, my mom loved your fist one - time to buy more Blueberriesthis last one sounds good too, I'll see what she thinks tomarrow.
This thread is going so much better than the last!- meaning there are more recipes submitted on an average thus far.
Last edited by SeaniBu; 07-26-2006 at 12:27 PM.
The tilapia one sounds good.
DORISPULASKI -- Nancy's Green PIe sounds quite good; think I'll print that one out and add it to my infamous Steno Pad Full O' Miscellaneous Recipes From All Over The Place.....
Originally Posted by DORISPULASKI
I have never heard of blueberry buckle or eat much of blueberry until during college a friend mentioned it to me, his family is from CT as well. i have made lots of blueberry buckle ever since. it looks like a regular coffee crumb cake, but the way the texture taste is more of a cheese cake, very dense with the crumb topping which i absolutely love!
Some good recipes come from cleaning the cupboard day.
Here's one I made up, but Ski and I ended up loving it:
Chickpea Confetti Salad
1 can chickpeas (ceci, garbanzos, whatever you personally call them) drained and rinsed.
1/2 a large Vidalia onion, diced small (has to be Vidalia or Florida Sweet or the onion will overpower everything)
3 big stalks celery, quickly peeled (slice the big strings off the back) and diced
1 medium ripe tomato, diced
1 generous tablespoon or more to taste chopped fresh cilantro
salt and fresh ground pepper to taste
6 Tbsp olive oil
2 Tbsp cider vinegar
Toss together quickly. Good immediately, but better chilled one half hour.
DORISPULASKI, I want to raid your recipe box....
Just wanted to share.
Click on to enlarge
Zula's Chocolate Cake.
Here's another old chocolate cake from older relatives of my grandmother. I never met either Addie or Minnie.
Addie's Sister Minnie's Fudge Cake
This is a small, square cake
2 squares of Baker's bitter chocolate
1 egg yolk, beaten
1 egg white beaten stiff
1/2 c. milk
Second 1/2 c. milk
1 Tbsp. butter
1/2 tsp. vanilla (or more to taste)
1 c. sugar
1/2 c. milk
1 1/2 c. flour
pinch of salt
1 tsp. baking soda dissolved in 2 Tbsp. boiling water
Stir the milk and egg together in a saucepan with a thick bottom.
Add the unmelted chocolate and cook until thick (bring to a boil
and boil for one minute).
Remove from the heat, and beat in 1 Tbsp. butter and then the sugar,
and the vanilla.
Mix the salt and flour and add them alternately with the 1/2 c. milk.
Bake in greased 8"x8" square pan at 350 F for about 30 minutes
until top springs back when touched.
Coffee Frosting
2 c. confectioner's sugar
1 to 2 Tbsp. strong coffee
3 Tbsp. melted butter
1 tsp. vanilla
Beat all of the above ingredients together except coffee. Add coffee
until of spreading consistency.
Decorate with chocolate coated coffee beans, if you have any.
And here's a chocolate cake from Farm Journal
Cocoa Chiffon Cake
This is a BIG cake
1/2 c. cocoa
3/4 c. boiling water
8 eggs separated.
1/2 tsp. cream of tartar
1 3/4 c. sifted cake flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
2 tsp vanilla
Combine cocoa and boiling water
Beat egg whites with cream of tartar until very still peaks form.
Sift together cake flour, sugar, baking soda, and salt into a mixing bowl.
Make a well in the center.
Add oil, egg yolks (lightly beaten), cocoa mixture and vanilla.
Beat well. Fold in egg whites, blend well. Pour into a 10" tube pan (angel cake pan).
Cut through batter with a spatula.
Bake at 325 F for 55 minutes.
Raise temperature to 350 F and bake for 10 more minutes, or until cake tests done.
Invert pan to cool.
Frost with your favorite chocolate frosting.
It's funny but I had been married several years before I realized most people didn't make fudge frosting for chocolate cake.
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