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Mary’s Memo #9997

SEASON’S TREATINGS TO ALL!



Before I did Chiefly Foods at our local radio station and demos at the Bryan Chief, I sent relatives and friends a recipe sheet featuring the best recipes I had tried that year. Then during my 28 year tenure at the radio station listeners could send for the recipes. Chief took over distribution when I started doing fresh produce demos of my choosing at their Bryan location in 1991. Hopefully this collection appeals to you as much as it did to me.

CAPRESE SKEWERS



1 lb. bite-size balls of fresh mozzarella cheese or

fresh mozzarella cut into 24 bite-size pieces

24 fresh basil leaves

1 pint grape or cherry tomatoes

Juice of 1 lemon

Extra virgin oil for drizzling

Salt and pepper to taste


Wrap each ball or piece of fresh mozzarella with a basil leaf. Thread bamboo skewers or wooden toothpicks with 1 tomato, 1 wrapped mozzarella ball or piece and 1 more tomato. Arrange skewers on a platter and drizzle with lemon juice and olive oil. Season with salt and pepper. You may prepare in advance and store covered in the refrigerator. Drizzle with lemon juice and olive oil just before serving. Recipe serves 10 to 12.

SOURCE: California Mosaic by Junior League of Pasadena, Inc.

PARMESAN PANKO POTATO BALLS



2/3 cup panko bread crumbs

2/3 cup Parmesan cheese

1 tablespoon Italian herb seasoning

1-1/2 teaspoons garlic salt

1/8 teaspoon crushed red pepper

1/2 cup flour

2 beaten eggs

1-1/2 pounds very small red potatoes

O live oil cooking spray

Marinara sauce and pesto sauce for dipping


Preheat oven to 400ºF. Line a baking sheet with foil. Stir panko crumbs, cheese, herbs, salt and pepper in a small bowl. Place flour and eggs in 2 additional small bowls. Place potatoes on prepared baking sheet and spray liberally with olive oil spray. Roll each in flour, then egg, then crumb mixture, coating well with each step. R eturn to baking sheet and spray again. Bake 35 to 40 minutes until potatoes are lightly browned and tender. Serve with dipping sauces.

Recipe makes 8 appetizer servings.

SOURCE: United States Potato Board

BLUEBERRY FIELDS SALAD



1 cup chopped walnuts

1/2 cup balsamic vinegar

1/3 cup Smucker’s O rchard’s Finest Northwest

Triple Berry Preserves

1/3 cup light olive oil

Salt and fresh ground pepper to taste

2 (5-oz) packages spring greens with baby spinach mix

2 cups fresh blueberries

1 small red onion, halved and sliced

1 cup crumbled blue cheese


Heat the walnuts in a small skillet over medium-high heat,

stirring constantly, about 5 minutes, or until toasted and

fragrant. Whisk together balsamic vinegar, Triple Berry

Preserves, olive oil and salt and pepper to taste. C ombine

walnuts, greens, blueberries, red onion and blue cheese.

Drizzle with desired amount of dressing. R ecipe makes 8

servings.

SOURCE: Adapted from Southern Living magazine recipe.

February, 2012.

MIXED CHERRY TOMATO SALAD

3 tablespoons light olive oil

1-1/2 tablespoons red wine vinegar

1/4 cup fresh mint leaves, finely chopped

1/4 cup flat-leaf parsley, finely chopped

1/2 teaspoon kosher salt or to taste

Freshly ground pepper to taste

2 cups halved cherry tomatoes

(regular cherry or grape, yellow pear shaped and

fusion)

Whisk together olive oil, vinegar, mint, parsley, salt and

pepper. Add cherry tomatoes and gently combine. Recipe

makes 4 servings. Better served the same day it is made.

KALE AND MUSHROOM QUICHE

2 teaspoons light olive oil, separated

6 cups Glory brand ready-to-cook kale

8-ounce package sliced button mushrooms

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 teaspoon dry mustard

1 tablespoon fresh thyme leaves or 1 teaspoon dry

5 large eggs
1 cup sour cream or reduced-fat kind

1/4 cup water

2/3 cup shredded Swiss cheese

1 prepared 9-inch pie crust


Preheat oven to 400ºF. Heat 1 teaspoon oil in a large nonstick pan over medium low heat. Add kale and cook, stirring occasionally, until reduced in volume by half. Transfer to a bowl. Add second teaspoon of oil, add mushroom slices and cook, stirring often, until they have released their water and begin to brown. R eturn kale to pan. Stir in salt, pepper, mustard and thyme. In medium bowl whisk together the eggs, sour cream and water. Reduce oven temperature to 350ºF. Spoon filling into prepared pastry shell. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

SOURCE: Adapted from Fresh Market recipe.

LYNNETTE’S HERBED LAMB CHOPS



1/4 teaspoon dried basil

1/2 teaspoon thyme

Salt and pepper to taste

4 lamb chops, about 1-inch thick

1 tablespoon olive oil

1/4 cup chopped onion or shallots

1/3 cup balsamic vinegar

3/4 cup chicken broth

1 tablespoon butter

Mix basil, thyme, salt and pepper together and rub on chops. C over and let set for at least 15 minutes. Then heat olive oil on medium-high heat in a skillet. C ook chops 3-1/2 minutes per side. R emove and keep warm. To the skillet, add chopped onion or shallots. Cook until slightly

browned. Stir in balsamic vinegar, scraping bits from bottom. Add chicken broth. Cook over medium high heat about 5 minutes or until reduced in half. R emove from heat and add butter. Pour over chops and serve. Note: Lamb is something I never fix for myself but these lamb chops are the best I have ever eaten!

SOURCE: Lynnette Diaz, Bryan, O H.

SLOW COOKER CHICKEN WITH WINE SAUCE



8 boneless, skinless chicken thighs

Salt and pepper to taste

1 can Campbell’s Healthy R equest cream of

mushroom soup

1 teaspoon dried minced onion

1 teaspoon dried parsley

1/4 cup white wine

1/4 teaspoon garlic powder

1 tablespoon milk

1 (8-oz) can mushroom stems and pieces, drained

1 tablespoon Minute Tapioca

Arrange thighs in a 5 to 6-quart slow cooker. Salt and

pepper to taste. Mix together soup, onion, parsley, wine,

garlic powder, milk, mushrooms and Minute Tapioca. Spoon

mixture over thighs. C over and start on high for 1 hour.

Reduce temperature to low and cook an additional 4 to 5

hours. Recipe makes 4 servings.

Source: Adapted from allrecipes.com recipe.

PEANUT BUTTER AND JELLY BARS



1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

1 large egg, at room temperature

1/2 teaspoon pure vanilla extract

1 cup creamy peanut butter

1-1/2 cups unsifted all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 (18-oz) jar strawberry preserves

2/3 cup salted peanuts

2/3 cup Reese's peanut butter chips

Preheat oven to 350ºF. Butter and lightly flour a 9x13-inch

baking pan. U sing an electric mixer on medium speed, cream butter and sugar together until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined. Stir flour, baking powder and salt together. On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup dough. Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. C rumble reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips. Bake until golden and bubbly, about 40 to 45 minutes. When cool cut into 3 dozen bars. Can be frozen.

SOURCE: Recipe adapted from All You recipe.

KEY LIME POUND CAKE



1 cup butter, softened

1/2 cup solid vegetable shortening (like C risco)

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk

1 teaspoon pure vanilla extract

1 teaspoon lime zest

1/4 cup fresh lime juice

Lime Glaze


Preheat oven to 325ºF. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended. Whisk flour, baking powder and salt together. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat just until blended after each addition. Stir in vanilla, lime zest and lime juice. Pour batter into a greased and flowered 12-cup (no less) tube pan. Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. C ool on wire rack 10 to 15 minutes; remove from pan to wire rack. Prepare Lime Glaze and immediately brush over top and sides of cake. Cool completely (about 1 hour). To make glaze, whisk together 1 cup powdered sugar, 2 tablespoons lime juice and 1 teaspoon vanilla until smooth. Apply to cake with a pastry brush.

SOURCE: Adapted from Southern Living recipe, March

2011.
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