Collins Country

Homemade Vinegar

I had a plastic jug of apple juice in the cupboard.  Apparently it was opened, then closed and returned to the cupboard.  My husband noticed that the jug was bulging (It looked like it was going to explode!) so I carefully opened it.

It smelled just like vinegar.  I am not going to use it (in fact, I dumped it down the drain), but it got me to thinking about making vinegar.

The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process (from wikipedia). 

• Has anyone ever made vinegar on purpose? 
• How did you go about it? 
• What do you use it for?
• Any tried and true recipes out there?

I am very interested in this process, so any information (books, links, testimonials) would be terriffic!

Pounds of Persimmons

My neighbor gave me about twenty pounds of persimmons.  Not the Hyachi (sp) type, which need to ripen until they are mush (intersting- you freeze the hiyachi and then thaw them and they are ready for use.  There is a scientific reason for this, but I've forgotten what it is), but the Fuyu.  The Fuyu can be eaten out of hand and are quite sweet.  From all I've read, the Fuyu are not so great for baking.

The Hiyachi are shaped like acorns (that's what they look like to me, anyway - giant, orange acorns) and the Fuyu look more like tomatoes or mini pumpkins.

So far, I have eaten them raw, made two tarts, and then one batch of poached to serve over ice cream.  I am going to make a salad tonight featuring persimmons and nuts.  I also have a crumb cake recipe, but it is sort of involved so I have been putting it off.  There is a recipe for relish, too, that I might try if I can't find any other way to use them.

Persimmons are sweet, but honestly, they aren't really flavorful.  Maybe I mean that they don't have a distinct taste?  Anyway, I don't want them to go to waste, so I am trying out many recipes.

I could not find a good jam recipe for the variety of persimmons I have.  I did find one for tomato jam that I am going to try, substituting the Persimmon for tomato.  The persimmons remind me of under-ripe tomatoes.  I will let you all know how that goes and if it turns out okay, I will share the recipe.

In the meantime, if anyone has some good recipes for the Fuyu Persimmon, please share!  I have lots to work with (Note: My family has informed me that they are not interested in the puddings) and am eager to meet the challenge of using them all before they go to waste!

Note: in case you wonder "Why the periwinkle back ground?"  I wanted to use orange font for my persimmon entry, but it didn't show up well.  The background helps, although it looks kind of silly, but I felt stubborn about the orange type! LOL

Salt

Zucchini Parmesan Bread

My friend gave me two LARGE zucchinis from her garden.  I can't possibly use them all now, but zucchini freezes so well.  I am grating them into one cup portions and freezing them in sandwich-size zip-top bags.  Then I can just pull out the amount I need for a recipe and voila!  Fresh zucchini bread,  casserole, or whatever!

ZUCCHINI PARMESAN BREAD
Ingredients:
3 cups flour
1 cup zucchini, peeled & shredded
1/3 cup sugar
3 tablespoons grated Parmesan cheese
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup butter
1 cup buttermilk
2 eggs
1 tablespoon grated onion

Preheat oven to 350 degrees Fahrenheit. Grease
and flour a loaf pan. Mix flour, zucchini, sugar,
cheese, baking soda, baking powder and salt
together in a mixing bowl. Melt butter; stir in
buttermilk; then remove from heat. Beat eggs
in a separate bowl, add buttermilk mixture and
onion; stir into flour mixture and mix well to form
thick batter. Spread batter into well greased and
floured loaf pan. Bake for 1 hour.

Chamomile

Relaxing With Chamomile
Tips and Recipes
By Brenda Hyde

Chamomile is an herb that brings memories, relaxation and joy. It's used in the bath, as a comforting tea and in cosmetic recipes. We'll be profiling two types of chamomile-German (Matricaria recutita-formally chamomilla) and Roman (Anthemis nobilis, Chamaelmelum nobile). Both have many similarities as well as some distinct differences.

Roman Chamomile is a perennial which is hardy to Zone 4, and sometimes to Zone 3. If you are unsure because of harsh winters you may mulch the plants for extra protection. Roman Chamomile will grow up to 9-12 inches tall when in bloom. It will grow in any type of soil, but will do best in a well prepared bed that is kept evenly moist.

Roman Chamomile has some enchanting uses in the garden and landscape that have been enjoyed for centuries. It can be planted inbetween stepping stones or on garden paths, where it will release it's apple-like scent as it's trodden upon. It may be kept mown just as grass and actually, has actually been used as an entire lawn in some landscapes.

Another charming idea comes from the 19th Century gardens when seats were created by mounding the soil and planting chamomile thickly over the entire mound, or seat. This was then kept trimmed or mown. It's easy to picture the lady of the house sitting amidst the sweet aroma of chamomile while reading the latest novel. In modern times we could adapt this idea in an area where we read aloud to our children and grandchildren as well as teaching them of garden treasures and nature.

German Chamomile is an annual that grows 2-3 foot tall and will self sow if you leave some of the flowers on the plant when you harvest. You can direct seed this type of chamomile in light well drained soil that is kept evenly moist. It prefers full sun but will grow in partial shade as well. Grow your plants close together and they will help support each other. You can direct seed in the fall or spring.

How do you decide which chamomile to grow? Both can be used for the recipes below, but the annual German Chamomile is somewhat sweeter and less medicinal. I think both should be grown for their charm and their usefulness. I plant the annual chamomile in a space that is out of the way where I can harvest easily. Roman Chamomile is fun to grow where the aroma can be enjoyed. It's also a great companion plant to cucumbers and onions if you plant it among your vegetables. Some individuals with ragweed allergies may react to touching the plant, using it on the skin or drinking the tea, but this is true of many herbs and flowers. If you have sensitive skin, and a history of allergies it's always good to try small amounts of a new herb and wear gloves in the garden.

Harvesting Chamomile is an easy project. It is best dried on a screen while covered lightly with cheesecloth. When the blooms have opened fully (the petals falling back from the center) you will want to harvest the flowers only. The petals actually have the essential oils, but all can be used for tea and other recipes.

TIPS FOR USING CHAMOMILE

The petals of chamomile may be used in salads. Use fresh blooms on cakes for a lovely summer dessert presentation. Fresh chamomile can be used in wreaths and bouquets of flowers and herbs.

The leaves of chamomile may be dried as well for potpourri. Press the blooms to use in crafts. I like making bookmarks, note cards and gift tags.

Place a handful of chamomile in a square of cheesecloth or muslin, gather and tie then throw into your bath for a soothing skin treat. I also make bath teas by placing chamomile and powdered milk or ground oatmeal in a muslin bag then brewing it for about 15 minutes before adding to my bath.

In researching for this profile I found much of the text I read regarded the chamomiles as "disagreeable" and the tea was often used only medicinally. Perhaps I am too sentimental about herbs, but I find the aroma and taste of chamomile to be comforting. Though it's not considered a "kitchen herb" I think it should be grown in every cook's garden.

CHAMOMILE RECIPES

Tea of Cheer and Joy

Ingredients:
1/2 cup dried chamomile flowers
1/2 cup dried calendula petals
2 tablespoons grated lemon peel
1/4 cup dried peppermint
1 tablespoon whole cloves
honey to taste

Combine all ingredients and store in an airtight container. To brew use 1 1/2 tsp.. of tea with 1 cup (8 ounces) boiling water. Steep for 3-5 minutes. Strain and sweeten with honey to taste.

Winter Afternoon Tea

Ingredients:
1 tsp. dried chamomile
1 tsp. dried mint
1 tsp. dried lavender
honey

Combine the herbs in your warmed tea pot and add 2 cups boiling water. Steep for 5 minutes and strain. Add 1 tsp. of honey to each cup of tea. Notes: I put together this simple mellow tea one winter afternoon. I like it with the honey, but lemon would be fine too. This makes 2 cups of tea, but it can easily be doubled and tripled.

Chamomile Shampoo

You will need:
2 tsp.. dried chamomile
1/4 cup boiling water
1/4 cup baby shampoo (or another mild variety)

Pour the boiling water over the chamomile and steep for 30 minutes, strain, then mix into the shampoo and use as usual.

Chamomile Hair Conditioner

You will need:
1/3 cup chamomile flowers
1/3 cup olive, safflower or sunflower oil
Clean jar with lid

Combine the chamomile and oil in a jar with a lid. Place on a sunny windowsill and shake the jar at once a day. After two weeks, strain out the herbs. To apply, use about 2-4 teaspoons, depending on the length of your hair. Brush out your hair and apply to the hair ends, avoiding the scalp. Leave on about ten minutes, then shampoo out.

Chamomile Hair Rinse

You will need:
1 cup boiling water
1 tsp. chamomile flowers

Pour the water over the chamomile; steep until it cools to lukewarm. Strain out the flowers. This will soothe your scalp. To use pour over your hair as a rinse after shampooing.

Herbal Foot Soak

You will need:
2 ounces mixed fresh herbs-peppermint, rosemary, chamomile
4 cups boiling water
1 tablespoon borax
1 tablespoon Epsom salts

Roughly chop the herbs. Put in a bowl, pour in boiling water. Let stand 1 hour; strain. Place the "tea" water into a tub or bowl large enough to hold both feet and another 6-7 cups of warm water. Stir in borax and Epsom salts. Soak feet 15 to 20 minutes. Add hot water if needed to keep the temperature as warm as desired. Afterwards use a good lotion and place cotton socks on your feet for the evening!

Molten Chocolate Cake

For dessert, I made these little molten cakes in my mini souffle dishes.  It is VERY rich and I think half a dish is plenty (It's between 4 and 8 servings).  This was another very easy to prepare and quick to cook dish!

Molten Chocolate Cakes

Ingredients:

4 squares Semi-Sweet Baking Chocolate
OR 1/2 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter 
1 cup powdered sugar 
2 eggs 
2 egg yolks 
6 Tbsp. flour 

PREHEAT oven to 425°F. Butter four (3/4-cup) custard cups or soufflé dishes. Place on baking sheet. 

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups. 

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately.

Oven-Fried Chicken

Tonight I made a tasty dinner with my bargain chicken (Did I mention I got two five-pound packs of chicken for a little over two dollars each?).  This is an easy recipe.

Oven Fried Chicken

INGREDIENTS

1(2 to 3 pound) whole chicken, cut into pieces 
1/2 cups dried bread crumbs

1/2 cup crushed potato chips
1 teaspoons garlic powder 
1 teaspoons salt 
1 teaspoons ground black pepper 
1 teaspoons dried thyme 
1 teaspoon chili powder 
1 cup mayonnaise

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.

Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Sage Recipes

Sage Molasses Glaze

Ingredients:
1/2 cup molasses
1/4 cup red onion, minced
5 or 6 fresh sage leaves, finely chopped
1/2 cup olive oil
1 teaspoon black pepper
1 tablespoon kosher or sea salt

Whisk all ingredients in a small bowl until combined. Use to glaze boneless or bone-in turkey breasts, roasting chicken, Cornish hens or other poultry. Brush on the inside and outside before roasting, then glaze 1/2 way through cooking. You may need to pour a little bit of water in the bottom of the roasting pan to avoid the glaze dripping and scorching. You can also try on pork roasts or hams.

Garlic Sage Butter

Ingredients:
1/2 cup butter, room temperature
1 Tbsp. chopped fresh sage
2 large minced garlic cloves
1/4 tsp. salt

Mix all together or process quickly in a food processor. Chill and serve with rolls or use it on vegetables such as green beans, brussel sprouts, cabbage or other green vegetables.

Using Fresh Sage For the Holidays

You can garnish holiday meat or vegetable platters with fresh sage leaves from the garden or market. The red of cranberries contrasts beautifully to the green sage leaves. Place both around the holiday meat platter for an elegant presentation.

A Living Herb Centerpiece Wreath: Use sage and other herbs that may still be in the garden such as thyme to make a fresh wreath centerpiece. You may lay it flat on the table with a pillar candle in the middle or a hurricane lamp.

You'll need:
wreath form
sphagnum moss
floral oasis
fresh herbs: thyme, lavender, rosemary, and sage
floral wire

Line the wreath form with the moss. Cut the oasis to fit inside the wreath form. Soak the oasis so it holds the water, then gently press it into the form. At this point you can take fresh herb springs and make small "bouquets" wrapping the floral wire around the stems, then make a hole in the oasis and insert the sprigs. OR take small potted herbs and insert the pots into the oasis, evenly around the form. Then fill in around the sprigs or pots with moss, then into the moss you can set ornaments, pinecones or other natural elements. Since the wreath is sitting as a centerpiece it's easier to add to it since it won't be hanging. Mist the wreath occasionally to help it last longer.

MORE SAGE RECIPES

Stuffing Herb Blend

This is a stuffing blend using fresh herbs.
Ingredients:
6 tablespoons sage
1 tablespoon thyme
3 tablespoons sweet marjoram
2 tablespoons flat-leaf parsley

Combine together by chopping or mincing. Keep up to one week in the refrigerator. Use to season stuffing.

Roasted New Potatoes with Shallots and Sage
From Bon Appétit, November 1997

Ingredients:
6 tablespoons (3/4 stick) butter or margarine
1/4 cup chopped fresh sage
4 pounds medium-size red-skinned potatoes, scrubbed, quartered
1 teaspoon dried rubbed sage
16 shallots, peeled, halved lengthwise

Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes. Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes. Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper. Makes 8 Servings.

Herb and Shallot Butter

Ingredients:
1 stick unsalted butter, softened
1 small shallot, minced
4 teaspoons minced fresh rosemary
2 teaspoon minced fresh sage

Stir together butter, shallot and herbs. Use this for fresh vegetables, a steak topping or for bread. Makes 1/2 cup butter.

Garden Herb Medley

Ingredients:
2 tablespoons oil
2 medium zucchini
1 sweet red pepper
1 green bell pepper
1 yellow pepper
1/2 tsp. salt
4 sage leaves, cut into thin strips
1 garlic clove; minced
Pepper to taste

Cut all of the vegetable into julienne strips. In a large skillet heat oil, saute zucchini and peppers until tender stirring occasionally, with lid on for about 5-8 minutes. Add garlic and sage; continue to cook until crisp tender. Do not allow garlic to scorch. 4-6 servings.

Sage and Bean Pasta

Ingredients:
8 ounces penne pasta
3/4 cups diced carrots
1 1/2 cups canned green beans, or fresh that have been cooked
2 tablespoon oil
2 tsp. minced garlic
3-4 sage leaves, chopped
salt and pepper to taste

Cook pasta as directed, adding carrots the last 5 minutes. Drain, and place in serving bowl to keep warm. Saute drained beans, garlic and sage in the olive oil. Cook until garlic is lightly colored and beans are hot. Add to pasta; season with salt and pepper and toss to mix. Makes 5 1/2 cups.

Beans, Tomatoes and Herbs

3 cups canned white beans
2 tablespoons olive oil
3 garlic cloves, peeled and minced
1/4 to 1/2 teaspoon of hot red pepper flakes
1 teaspoon each chopped fresh thyme, sage, and rosemary
3 tablespoons chopped flat-leaf parsley (reserve 1 tablespoon)
4 plum tomatoes, diced
Salt and freshly ground pepper to taste
1/2 small red onion, thinly sliced
Grated Parmesan cheese (optional)
1/4 cup or less water

Rinse and drain beans. In a large skillet over medium low heat, place olive oil, garlic, red pepper flakes, and chopped herbs (except for one tablespoon parsley). Sauté for 2 to 3 minutes, then add tomatoes, salt, and pepper, and sauté until tomatoes begin to soften, about 2 more minutes. Gently stir in beans, adding water to moisten (4 to 5 tablespoons). Cover pan and cook until heated through. Remove from heat and stir in sliced red onion. Drizzle with extra olive oil and top with remaining fresh parsley. Offer grated cheese at the table. Serves 4 to 6.

Carrots and Sage

Ingredients:
1 to 2 tablespoons olive oil
1 1/2 pounds baby carrots
1/4 medium onion, cut into long thin slivers
10 large fresh sage leaves
Salt and freshly ground black pepper
1 cup canned chicken or vegetable broth

Heat the oil in a large skillet over medium-high heat. Sauté the carrots, onion and sage about 10 minutes to brown the onion. Season with salt and pepper as the vegetables cook. Pour in the broth, lowing to a simmer. Cover and cook 15 minutes, or until carrots are tender when pierced with a knife. As they cook, watch carefully, adding a little water if necessary. Before serving, uncover and simmer off any liquid, leaving only enough to coat the carrots in a moist glaze. Taste for seasoning and serve hot.

Red Potatoes With Sage

Ingredients:
3 tablespoons chopped sage
2 tablespoons olive oil
2 pounds red potatoes
1 teaspoon herb salt or seasoned salt
1/2 teaspoon ground black pepper

Preheat oven to 450 degrees. In a large bowl, stir together oil, potatoes, salt, pepper, and 2 tbsp. of the sage. Mix until coated. Pour a small amount of water in a shallow pan and lay the potatoes on the pan, in the water, spreading them out evenly. Cover tightly with aluminum foil. Roast potatoes for 15 minutes. Remove foil and roast 15 minutes more. Turn the potatoes over and roast 10 to 15 minutes more until crisp. Sprinkle with the remaining sage and serve.

Basil And Sage Butter

Ingredients:
6 tbsp. butter
2 tbsp. olive oil
1/4 cup packed fresh sage
1/4 cup packed fresh basil
1 tsp. mashed anchovy, fillet

Combine the oil, butter, sage and basil in a small saucepan and cook over low heat for 10 minutes. Let the mixture sit for 10 minutes at room temperature. Strain the butter and while still hot stir in the anchovy until it melts into the hot butter. You can use this to baste pork that has been grilled or chicken breasts. You can drizzle it over as a sauce or brush on.

Sage can be used in herbal tea blends as well, but if you are pregnant or nursing it should be avoided.

Delightful Herb Tea Blend

Ingredients:
1/4 cup dried orange, pineapple or apple mint
2 tablespoons dried rosemary
1 tablespoon dried sage
2 tablespoons lemon thyme or lemon balm, dried
1 tablespoon dried, calendula petals
3 tablespoons dried chamomile flowers

Combine the dried herbs together and store in an airtight container. Use 1 tsp. for a cup of tea.

Basil Recipes

Basil and Bread Salad

12 ounces day-old Italian or French bread
1/2 cup olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 large ripe tomatoes, chopped
1 large green pepper, chopped
1 pound mozzarella cheese, diced 1/2-inch
3 garlic cloves, minced
1 cup basil leaves, cut into slivers
12 romaine lettuce leaves

Cut bread into rough 3/4-inch cubes and place in a large bowl. In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour dressing over bread and toss to mix well. Add tomatoes, pepper, mozzarella cheese, garlic and basil. Mix gently. Arrange romaine leaves on a serving platter and spoon salad over leaves.

Basil Mayonnaise

This wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken before roasting.

Ingredients:
1 cup loosely packed basil leaves
1/4 cup mayonnaise
1/2 teaspoon minced garlic

Blend in food processor or blender until smooth.

Basil and Tomato Bruschetta

Ingredients:
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper

Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place cloves in separate bowl. Serve bread warm and rub clove on bread, top with mixture and sprinkle with salt and pepper.

I also sprinkle and with parmesan cheese and put under the broiler for just a minute to heat top.

Basil Puree

Ingredients:
4 tablespoons olive oil
8 cups washed and dried basil leaves

Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.

Walnut and Basil Paste

Ingredients:
1 cup lightly packed fresh basil leaves
3 cloves garlic, peeled
3/4 cup walnut pieces
1/4 cup grated Parmesan cheese
2 teaspoons red wine or herb vinegar
1 tablespoon olive oil

Place the basil in the work bowl of a food processor. With the motor running, drop in the garlic and process until basil and garlic are finely chopped about 15 seconds. Add the nuts, cheese, vinegar and oil. Process to make a rough paste, about 20 seconds. Smear evenly onto poultry, fish or vegetables just before grilling. Makes enough for about 2 pounds of poultry or fish.

Basil Butter

1 stick butter, softened
1 or 2 cloves garlic, minced
1 tsp. lemon juice
1/4 tsp. salt
pepper to taste
1 tablespoon finely chopped basil

Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. Place bowl in refrigerator to firm butter. For a nice, simple appetizer use room temperature butter on grilled pieces of baguette or French bread.

Lemon Basil Pork

1 12-ounce can frozen lemonade concentrate, thawed
1/2 cup basil leaves, cut into thin strips
4 tablespoons olive oil
2 cloves garlic
4 boneless pork chops Mix the first four ingredients. Reserve 1/4 cup of the marinade for basting. Pour the remainder of the marinade over the pork and refrigerate them for 1-2 hours, turning once in the process. Grill them for approximately 20 minutes. Turn the meat often, brushing a small amount of the reserved marinade on each time. You can also cut the pork into cubes and make kabobs, alternating onion and green pepper on the sticks.

Pasta With Fresh Basil

Ingredients:
12 ounces penne or other larger pasta
1 cup fresh cooked peas or frozen peas, thawed
2 green onions, thinly sliced
1/3 pound lean prosciutto or leftover smoked ham, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
3 tablespoons red-wine vinegar
3 tablespoons capers, optional
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
grated peel of 1 lemon

Cook pasta according to directions; rinse under cold water and drain. In a bowl, combine the pasta with the peas, green onions, prosciutto, basil, olive oil, vinegar, capers, pepper, salt, and lemon peel. Toss until well-combined. Adjust seasonings to taste. Refrigerate until serving. Notes: This is such an easy salad and you can substitute fresh green beans that have been cooked until just tender or asparagus. Fresh is much better if possible. Also you can substitute red onion for the green.

Baked Zucchini and Basil

Ingredients:
2 tbsp. olive oil
1 1/2 lbs zucchini (about 5 small), thinly sliced lengthwise
3 large Roma tomatoes, thinly sliced lengthwise
1 large sweet onion, peeled, halved, and thinly sliced
5 cloves garlic, minced
3/4 cup coarsely chopped fresh basil
1 tsp. salt
Ground black pepper to taste
1/2 cup grated Parmesan cheese

Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking dish with a little olive oil. Layer in half the vegetables and basil. Season with salt and pepper. Add the remaining vegetables and basil and season again with salt and pepper. Drizzle the remaining oil on top. Cover the dish tightly with foil and bake for 1 hour. Uncover, add the cheese if desired, and bake 10 minutes longer. Let stand at 15- 20 minutes before serving. Notes: I think this is much better using a glass or other non-metal pan.

Basil Chicken Salad

Ingredients:
1 cup leftover grilled Chicken Breast, diced
1 cup cooked rice
1/2 cup Red Grapes, halved
1/2 cup mayonnaise, light or regular
1/4 cup fresh basil, chopped
2 tablespoons chopped sweet onion
1/4 tsp. black pepper

Combine all ingredients and chill thoroughly. Recipe makes 4 servings.

Easy Pesto Pizza

Ingredients:
One premade pizza crust
2 1/2 cups fresh basil leaves
4 cloves of fresh garlic, thinly sliced
olive oil
1/2 cup grated Parmesan cheese
1 cup finely shredded mozzarella cheese
salt and pepper

Lay whole basil leaves over the surface of the crust, covering the entire pizza. Place the thinly sliced garlic on top of the basil leaves, spacing a couple of inches. Drizzle the olive oil over the entire pizza. Salt and pepper to season. Sprinkle the pizza with the Parmesan, then with the mozzarella. Place into a preheated 425 degree oven. Bake just until it's bubbly and slightly browned. Watch carefully. Serve warm.

Roasted Garlic and Basil Salsa

Ingredients:
4 ripe tomatoes, cut into sections
2 tablespoon olive oil
4 cloves of garlic
1 tablespoon honey
2 sweet green peppers
2 jalapeno peppers or other hot peppers
2 tablespoon fresh lime juice
1 cup torn fresh basil leaves
1/4 of a sweet onion, chopped

Preheat the broiler or grill, Place the halved peppers and tomatoes on a baking sheet and broil until they blacken. You can do the same thing by placing them on a grill. Place the unpeeled garlic in a foil pouch (doubled) and drizzle with the olive oil. Either bake in the oven at 300 degrees for 30 minutes or cook on the grill, turning the foil pouch as it cooks. Meanwhile remove the peppers from the oven and place them in a bowl and cover with plastic or place them in a Ziploc bag and seal. Allow to cool to room temperature. Peel skin off of blackened vegetables and discard. Dice into one inch pieces. Once your garlic is cooked, slit the ends of the cloves, and smush out the garlic into the bowl with the peppers. Add the remaining ingredients. Add salt and pepper to taste. This salsa may set out for a couple hours at room temperature to join the flavors, or you can refrigerate for 2-3 days.

Basil and Gorgonzola Salsa

Ingredients:
2 cups tomatoes, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup diced red onion
1/2 cup grated gorgonzola cheese
1/4 cup snipped fresh basil
1/4 cup snipped fresh parsley
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt (or regular)

Combine ingredients. Cover and refrigerate until needed. You can substitute another type of blue veined cheese.

Pasta and Basil Salad

Ingredients:
3/4 cup uncooked spiral pasta or small shells
4 medium tomatoes, cut into thin wedges
5 green onions, thinly sliced
1 cup thin slices of seeded cucumber
1 cup fresh corn kernels
1 cup (packed) fresh basil leaves
1/3 cup plain yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled

Cook pasta according to instructions until just tender. Rinse under cold water. Drain well. Place the pasta in a large bowl. Add tomatoes, green onions, cucumber and corn. Combine basil, yogurt, mayonnaise, lime juice and garlic in processor or blender until basil is finely chopped. Mix dressing with the pasta mixture and toss to coat. Add salt and pepper to taste. Serve or cover and refrigerate.

On Thursday - Lemon Curd

Hope everyone had a terrific day yesterday.  We ordered heart-shaped pizzas and watched "The Treasure of Sierra Madre" (Humphrey Bogart).  It was funny to discover the the story opens on February 14, 1925 (Not sure about that year, actually).  It is not a romantic story, but we called it a Valentine's movie anyway LOL

Today I am going to make a Turkey dinner (It was supposed to be for last night, but the turkey was still frozen).  For dessert, I am making sweet potato pie, and also some lemon tarts.  I found a microwave recipe for Lemon Curd, which I will share:

Microwave Lemon Curd

SUBMITTED BY: Catseo (allrecipes.com)

"This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time."

 Original recipe yield:  2 cups

PREP TIME  10 Min                        COOK TIME  6 Min                         READY IN  16 Min

INGREDIENTS

• 1 cup white sugar
• 3 eggs
• 1 cup fresh lemon juice
• 3 lemons, zested
• 1/2 cup unsalted butter, melted

DIRECTIONS

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.
2.  Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
3. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Tip:  If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.

Apple Beet Salad

Apple Beet Salad

SUBMITTED BY: Mary Lou Gabbard (Allrecipes.com)

6 servings

INGREDIENTS

1 (15 ounce) can diced beets, drained

2 apples - peeled, cored and chopped

3/4 cup walnuts

3/4 cup creamy salad dressing

DIRECTIONS

In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving.

Cooks Note:  My husband I both think Blue Cheese would be best with this salad, but all I had were those silly ranch packets from Burger King...still, it was okay!

Sweet Potato Pie

Sweet Potato Pie I
(Allrecipes.com SUBMITTED BY: Joyce Waits)

INGREDIENTS

1 (1 pound) sweet potato (I used about 2 cups fresh, mashed)
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

DIRECTIONS

Boil sweet potato whole in skin for 40 to 50 minutes, or until done (You can also bake these, with a little water in the pan...I think you retain more flavor and nutrition that way). Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Sweet Potato Biscuits

Sweet Potato Biscuits

(From Allrecipes.com)

INGREDIENTS

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 (15 ounce) can sweet potatoes, drained (I used 1 C. of fresh, cooked and mashed)
3/4 cup milk  (I used evaporated milk)

DIRECTIONS

In a bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined.
Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Bake at 425 degrees F for 8-10 minutes or until golden brown. Remove to wire racks. Serve warm.

Chicken Cordon Bleu casserole

(4 servings)

INGREDIENTS:

• 1 ½ lbs boneless chicken breasts, cut into one inch cubes
• 1 ½ cup chopped or sliced ham
• 2 cups grated swiss cheese
• 1 can cream of chicken soup & ½ cup water OR
• 2 cups of medium white sauce
• finely crushed bread crumbs

DIRECTIONS:

1. Pre-heat oven to 350 degrees
2. Butter a two-quart casserole dish. 
3. Sprinkle bread crumbs on the bottom. 
4. Add half the chicken. 
5. Sprinkle half the cheese over the chicken. 
6. Pour soup/sauce over. 
7. Repeat layer. 
8. Sprinkle bread crumbs on top and season with salt and pepper.
9. Cover and bake at 350 degrees for 40 minutes. 

Sausage Brunch Casserole

(For best results, prepare the night before serving)

Pre-heat oven to 325 degrees F

Ingredients

• 1# ground pork sausage (cooked, drained and crumbled)
• 4 ½ cups day old bread, cubed
• 2 cups shredded cheddar cheese
• 10 eggs, slightly beaten
• 4 cups whole milk
• 1 tsp. dry mustard
• 1 tsp salt
• ¼ tsp onion powder
• pepper, to taste

Directions

• Place bread cubes in well buttered 9x13 inch pan.
• Sprinkle cheese over bread
• Combine next 6 ingredients
• Pour evenly over bread and cheese.
• Sprinkle sausage on the top.
• Cover and chill over night.
• Bake one hour, uncovered (you can tent with foil if it browns too quickly)

We actually ate this for dinner last night and it was so nice...nothing heavy or sweet really hits the spot after the Twelve Days of Sugar!

I finally chose a dessert for the Church Christmas Potluck