The Perfect Hard Boiled Egg

                        The Perfect Hard Boiled Egg

Recipe By     : Julia Child, “The Way to Cook”
Serving Size  : 1    Preparation Time :0:40

Categories    : Cheese/Eggs                    
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       For 1-4 Eggs:
  1      to 4          Eggs
  2      quarts        water -- * see note
                       For 12 Eggs:
 12                    Eggs
  3 1/2  quarts        water -- * see note
                       For 24 Eggs:
 24                    Eggs
  6      quarts        water -- * see note
                       Special Equipment_________________________
                       High (not wide) Saucepan with cover
                       Bowl w/ice cubes & water (large enough to
                       completely cover eggs)

*note:  water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1.  Lay the eggs in the pan and add the amount of cold water specified.  Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2.  When the time is up, transfer the eggs to the bowl of ice cubes and
water.  Chill for 2 minutes while bringing the cooking water to the boil
again.  (This 2 minute chilling shrinks the body of the egg from the shell.)

3.  Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg.   Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes.  Chilled eggs are easier to peel, as well.

Mackerel Patties

by Jerry Hoover

Ingredients:
1 can mackerel [can substitute canned salmon]
6 eggs
Crushed crackers
(Can add some chopped onion if you like)

Instructions:
Remove bones from mackerel.
Combine mackerel and eggs.
Add enough crackers to form patties.
Fry like hamburger patties.

Corn Chip Casserole

by Jerry Hoover

Ingredients:
Chili (can or homemade - amount depends on size of dish)
Corn Chips (can use other for your taste such as tortilla)
Cheese (medium chedder works well) amount depends on how well you like cheese.
Olives if you like (sliced)
Some use whole kernal corn (up too you)

Instructions:
Heat chili (with olives and corn if used)
Brake up chips
Grate cheese

Layer dish (cake pan or whatever)
Chips, cheese, chili mix till dish is almost full, (allow a little room for juice) top layer end with chips then cheese.

Put in oven at 350 degrees till top cheese is browned.

Dish up and eat.

Tortellini Carbonara

Tortellini Carbonara

2 packages tortellini
6 slices bacon
1 T olive oil
1 clove garlic
1 t white wine vinegar
2/3 cup grated parmesan
2 eggs
2 T heavy cream
½ t ground pepper
2 T chopped parsley

In a large saucepan cook 2 packages tortellini according to directions, drain return to saucepan.

Dice bacon, cook until crisp, discard fat, return to skillet add 1 T olive oil, 1 clove garlic (pressed)

Cook over low heat 1 minute. Remove from heat add 1 T white wine vinegar. In a small bowl combine parmesan, 2 eggs, heavy cream, pepper, parsley, add bacon and cheese mixture to tortellini and toss until coated. Serve immediately

Aunt Edith's Sugar Cookies

Aunt Edith’s Sugar Cookies

1 Cup butter

¾ Cup vegetable oil

1 Cup white sugar

1 Cup powdered sugar

1 T. vanilla

2 eggs

1 t. baking soda

4 cups flour (sifted)

1 t. cream of tartar

1 t. salt

Cream butter and oil together.

Add white sugar and powdered sugar, beat thoroughly together.

Add vanilla and 2 eggs, beat together thoroughly.

Sift dry ingredients together and add to cream mixture.

Roll 1 teaspoon of dough in a ball, roll in granulated sugar, place on greased cookie sheet, press down with the bottom of a glass that has been lightly buttered and dipped in sugar. Bake in 375 degree oven for 8-12 minutes depending on the size of the cookies. When cool frost with green leaves and red dots.

Gingerbread Persons

Kitty Begani's Recipe

Gingerbread Persons

1 Cup Butter

1 ½ Cups brown sugar

3 T. Milk

3 Cups Flour

4 T. baking powder

1 t. ground cinnamon

½ t. salt

½ t. ground ginger

¼ t. ground cloves

Preheat oven to 350 degrees. Beat sugar and butter until light and fluffy. Beat in milk. Mix flour with baking powder, cinnamon, ginger, salt, and cloves. Gradually add flour mixture into butter mixture. Form dough into a ball and on a floured table, roll dough 1/8 inch thick. (dough will be very soft, try not to over work it or it will be tough)

Cut the dough into people shapes and place on a buttered cookie sheet. Bake 8-10 minutes or until lightly browned. Cool and decorate if you wish.

Bacon Upside-Down Corn Bread

Excerpted from "The Muppet Show Cookbook"

Bacon Upside-Down Corn Bread

1 ½ C. cornmeal

1 C. Flour

2 t. sugar

1 t. salt

1 T. baking powder

¼ t. baking soda

1 ½ C. buttermilk

2 eggs, beaten

½ C. cooking oil or butter, melted

6 to 8 slices bacon

Combine cornmeal, flour, sugar, salt and baking powder in mixing bowl. Combine soda and buttermilk and add to dry ingredients. Add eggs and oil or butter. Stir until mixture is thoroughly moistened.

Fry bacon until cooked partially (still limp). Drain on paper towels. Line bottom of a greased 9-inch square pan with waxed paper. Arrange bacon on waxed paper and pour batter into pan. Bake 400 degrees for 30 minutes. Remove from oven and cool a few minutes. Turn bread out upside down on board. Remove waxed paper. Cut into Squares and serve warm. Serves 8 to 10.

Animals Zesty Baked Beans

Excerpted from "the Muppet Show Cookbook"

Animal’s Zesty Baked Beans

3 (1lb.) Cans pork and beans in tomato Sauce

3 T molasses

2 T. honey

2 t. instant minced onion or 2 T. fresh chopped onion

1 ½ t. prepared mustard

1/3 Cup catsup

1 t. Worcestershire sauce

¼ t. liquid smoke

¼ t. black pepper

½ t. garlic salt

6 slices bacon

Combine all ingredients except bacon in a 1 ½ quart casserole or bean pot. Partially cook bacon, drain and arrange on top of beans. Bake uncovered, at 325 degrees for 1 ½ hours. Serves 8 to 10.

Butter Pecan Bars

Butter Pecan Bars

Crust-
2 cups flour
½ cup butter
1 cup brown sugar
1 cup pecans
1 cup choc chips

Caramel layer-
2/3 cup butter
½ cup brown sugar

Preheat oven 350*

Combine crust ingredients until fine. Pat into 13x9 pan.
Sprinkle with pecans
Prepare caramel topping, cook butter & sugar over medium heat until surface boils. Boil one minute longer. Pour over crust. Bake 18-22 minutes. Remove from oven & sprinkle with choc chips. Allow to melt and swirl for marbled surface. Cool & cut into bars.

Kleniter

Kleniter

5 egg yolks
5 T. sugar
5 T. cream
4 T. melted butter

Enough flour to make a stiff dough ( aprox 2 cups)
Mix well and chill very well.
Roll out very thin ( if you can see the countertop thru it its ok)
Cut into diamonds and fry at 325* until light brown.
Sprinkle with powdered sugar when done.

Lemon Bars

Lemon bars

Crust- 1 cup butter
½ cup powdered sugar
2 cups flour

Mix together and press into 9x13 pan. Bake at 350* for 15 min

Topping- 4 eggs
4 T lemon juice
4 T flour
2 cups sugar
Rind of 1 lemon

Mix and pour onto crust, bake at 350* for 25 min.

Sprinkle with powdered sugar

Cardamom Bread

An Old Swedish Favorite

Cardamom bread

2 packages yeast
¼ cup water
½ cup butter
¾ cup milk
½ cup sugar
1 egg ( ¾ for dough, ¼ for glaze)
15 cardamom seeds or 1 ½ teaspoon
3 ½ - 4 cups flour

1. dissolve yeast in warm water
2. melt butter, add milk chill until lukewarm
3. mix all ingredients with ½ of flour until smooth. Add more flour saving about 1 cup
4. sprinkle dough with flour let rise 1 hour
5. punch down, knead until smooth. Divide into 3 parts
6. shape into long ropes and braid
7. let rise until double in size ( about 45 min) brush with beaten egg
8. bake 375* 25-30 min. cover and cool on rack

ps. If using seeds, remove husk and grind in a mortar and pestle.

Swedish Pancakes

Kitty Begani's Recipe

Swedish Pancakes 3 servings

1 cup flour

2 tablespoons sugar

¼ teaspoon salt

3 eggs

1-3/4 cups milk

3 tablespoons melted butter

Mix together and let batter sit for 15 min or more. Spread very thin in a hot skillet, serve with lingonberries.

Ulla-Mays' Sandcookies

Ulla-Mays’ Sandcookies

2 sticks butter

¾ cup sugar

2 cups flour

1 teaspoon baking powder

2-3 teaspoons vanilla sugar

1. brown butter carefully in frying pan (might take 30 min or more) stir from time to time. Leave in icebox until cold and hard
2. cream butter and sugar
3. mix flour, baking powder, vanilla sugar together
4. mix butter with flour mixture ( be sure to get all the brown bits)
5. make small round balls, put on buttered sheet, press down lightly with thumb on each cookie. ( dough will be very crumbly)
6. bake at 300* for 20-30 minutes. Don’t get them too dark. They should be cream colored
7. these cookies don’t float out so you can put a lot on each sheet.
8. store between layers of foil.

Spinach And Strawberry Salad with Lemon Dressing

Strawberry & Spinach Salad with Lemon Dressing

6 servings

10 ounces fresh spinach rinsed, drained, stemmed and coarsely torn

1 pound fresh strawberries, hulled and halved or sliced

Lemon dressing

¼ cup sugar

1 egg yolk

Juice of one large lemon (3 scant tablespoons)

6 tablespoons vegetable oil

Place spinach in salad bowl. Arrange berries on top of spinach and chill well.

For dressing: place sugar in medium bowl. Add lemon juice and whisk until sugar is mostly dissolved. Add egg yolk and whisk until sugar is completely dissolved. Add oil 1 tablespoon at a time, whisking constantly until dressing is thick & creamy. Cover and refrigerate.

To serve: rewhisk dressing if necessary, pour over salad and toss gently.

South African Braai Sauce

South African Braai Sauce

1 cup oil

2/3 cup Worcester sauce

2/3 cup soy sauce

½ cup ketchup

2/3 cup chutney

2/3 cup white wine vinegar

2 tablespoons dry mustard

2 teaspoons pepper

2 teaspoons cayenne pepper

3 teaspoons salt

Mix all ingredients, dip meats in & place on fire. Dip after every turn.

When I make this sauce I leave out the 2 t. of cayenne pepper and cut the salt down to 1 t. because the soy sauce is very salty. A braai or mixed grill usually consists of steak, lamb chops, pork chops, assorted sausages, chicken or what ever combinations you prefer.

Banana Ice Cream

Recipe courtesy Alton Brown, 2003
Show: Good Eats
Episode: Going Bananas

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream


Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Ham with Pineapple

SUBMITTED BY: Susan Fukuzawa

"A classic baked ham with a simple but tasty sweet brown sugar and pineapple glaze. This main dish will receive applause for its beautiful presentation as well as the irresistible flavor. You will definitely want to have some leftovers!"

Original recipe yield:
20 servings

PREP TIME	20 Min
READY IN	20 Min

PHOTO BY: SCOTTYM

US

METRIC

SERVINGS About scaling and conversions

INGREDIENTS

• 1 (12 pound) bone-in ham
• 1/2 cup whole cloves
• 1/2 cup packed brown sugar
• 1 (20 ounce) can pineapple rings in heavy syrup
• 1 (4 ounce) jar chopped maraschino cherries
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

DIRECTIONS

1. Preheat the oven to 325 degrees F (160 degrees C).
2. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
3. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 437

• Total Fat: 16.8g
• Cholesterol: 166mg
• Sodium: 126mg
• Total Carbs: 15.8g
• Dietary Fiber: 1.1g
• Protein: 52.2g