I'm a great fan of Tex-mex cooking. I'd better be; I am a native Texan. I have always loved enchiladas, but until just last week, I thought they were too difficult to make. I couldn't have been more mistaken.
Enchiladas are very satisfying on a cold winter day or for parties. This recipe is for eight enchiladas, but you can always double it or even make more, if you need to feed a hungry crowd. In addition, you can wrap them in foil and freeze them to reheat when you're too busy to cook but need a hot meal.
1 lb. ground beef
1 med. chopped onion
1/2 c. sour cream
1 c. grated cheddar cheese
8 lg. flour tortilla soft shells (you can use corn tortillas if you like; just heat them in a very small amount of oil first until they are pliable, otherwise they will break apart when you roll them)
1 lg. can enchilada sauce
1 tsp. salt
1/4 tsp. pepper
Brown ground beef with onion, salt and pepper. Drain and set
aside. Drizzle enchilada sauce in bottom of ungreased 9"x13"
pan. Grate cheese. Add sour cream and cheese to ground beef.
Spoon 2 tablespoons sauce on each soft shell, 1/4 to 1/2 cup
beef mixture. Roll and place seam down in pan. Pour
remaining sauce over enchiladas. Bake at 350 degrees for 20-25 minutes, until cheese is melted and bubbly.
Garnish with lettuce, more cheese, onion, etc.
I like to make a salad with lettuce, tomato, onion, shredded cheese, and black olives (in other words, the garnish ingredients) to serve alongside the enchiladas. If you like them, you can also serve with finely chopped jalapeno peppers.
When the enchiladas are baked, allow the pan to cool slightly if you use a glass pan, then cover it with foil or freezer plastic wrap and freeze. To use later, just heat the enchiladas in a 350 degree oven until hot and bubbly.
Saturday, February 18, 2006
Thursday, October 06, 2005
Meat Loaf Treat
2 poounds lean ground beef
2 eggs, beaten
3/4 to 1 cup cracker or bread crumbs
3 stalks chopped celery
1/2 cup minced onion
1 large carrot, diced
1/2 seeded and diced bell papper
1/2 cup chopped black olives
1 package fresh sliced mushrooms
thyme, sage, savory, black pepper, seasoned salt
12 ounce can of tomato sauce
Place the ground beef in a large bowl, add all ingredients except the tomato sauce and mix thoroughly. Shape into a loaf. Place in an ungreased loaf pan; top with the tomato sauce. Bake at 350 degrees for 1 hour or until completely browned. Slice and serve hot with green peas or salad, potatoes and hot bread.
This recipe can be prepared in advance and stored, covered in the refrigerator until ready to bake.
My children used to beg me to make this; they considered it a treat.
2 eggs, beaten
3/4 to 1 cup cracker or bread crumbs
3 stalks chopped celery
1/2 cup minced onion
1 large carrot, diced
1/2 seeded and diced bell papper
1/2 cup chopped black olives
1 package fresh sliced mushrooms
thyme, sage, savory, black pepper, seasoned salt
12 ounce can of tomato sauce
Place the ground beef in a large bowl, add all ingredients except the tomato sauce and mix thoroughly. Shape into a loaf. Place in an ungreased loaf pan; top with the tomato sauce. Bake at 350 degrees for 1 hour or until completely browned. Slice and serve hot with green peas or salad, potatoes and hot bread.
This recipe can be prepared in advance and stored, covered in the refrigerator until ready to bake.
My children used to beg me to make this; they considered it a treat.
Sunday, August 14, 2005
Tacos Supreme
Tacos are one of my all-time favorite dishes. There's no need to go to a fast food restaurant for them; they are quick and easy to make at home.
2 pounds ground beef, lightly browned, well drained
1 or 2 packages taco seasoning mix
1/2 to 3/4 cups water
When the meat is prepared and drained, return it to the pan, then add the packets of seasoning mix and water as directed on the seasoning package. Simmer until liquid is absorbed.
I like to use corn tortillas, heated in just a small amount of cooking oil and drained on paper towels, but you can also use packaged taco shells. Heat them briefly in the oven for extra flavor.
Spoon the meat into the prepared tortillas or taco shells, and top with one or more of the following:
Shredded lettuce
Chopped tomato
Diced onion
Shredded cheese (mexican, cheddar, or your favorite flavor)
Sliced black olives
Sour cream
Guacamole
Sliced jalapeno peppers
Picante sauce
Serve with a side dish of refried beans if desired.
Store any leftover meat or toppings, tightly covered in separate containers in the refrigerator.
To make the lettuce easier to handle, remove the core: hold the head of lettuce in both hands, cpre facing down, and bring it down sharply against a hard surface until the core begins to separate from the leaves. Then use your fingers to grasp the core and twist it free. Discard the core. Allow a stream of cold water to run in to the core area, then let the water drain out. Store any unused lettuce in a covered container in the refrigerator.
2 pounds ground beef, lightly browned, well drained
1 or 2 packages taco seasoning mix
1/2 to 3/4 cups water
When the meat is prepared and drained, return it to the pan, then add the packets of seasoning mix and water as directed on the seasoning package. Simmer until liquid is absorbed.
I like to use corn tortillas, heated in just a small amount of cooking oil and drained on paper towels, but you can also use packaged taco shells. Heat them briefly in the oven for extra flavor.
Spoon the meat into the prepared tortillas or taco shells, and top with one or more of the following:
Shredded lettuce
Chopped tomato
Diced onion
Shredded cheese (mexican, cheddar, or your favorite flavor)
Sliced black olives
Sour cream
Guacamole
Sliced jalapeno peppers
Picante sauce
Serve with a side dish of refried beans if desired.
Store any leftover meat or toppings, tightly covered in separate containers in the refrigerator.
To make the lettuce easier to handle, remove the core: hold the head of lettuce in both hands, cpre facing down, and bring it down sharply against a hard surface until the core begins to separate from the leaves. Then use your fingers to grasp the core and twist it free. Discard the core. Allow a stream of cold water to run in to the core area, then let the water drain out. Store any unused lettuce in a covered container in the refrigerator.
Tuesday, August 09, 2005
Cool and Creamy Garlic Chip Dip
This is a recipe from my Mother-in-Law. It's wonderful with potato chips or tortilla chips.
1 to 2 packages cream cheese, softened
Fresh garlic, minced (to taste, may use up to 20 to 40 cloves
Sour cream
Soften cream cheese at room temperature, place in a large blender jar. Add the minced garlic, and enough sour cream to make a dipping consistency. Serve with chips. Refrigerate leftover dip in a tightly covered container. You may want to place the dip in a microwave for a few seconds if it is too thick after refrigerating.
1 to 2 packages cream cheese, softened
Fresh garlic, minced (to taste, may use up to 20 to 40 cloves
Sour cream
Soften cream cheese at room temperature, place in a large blender jar. Add the minced garlic, and enough sour cream to make a dipping consistency. Serve with chips. Refrigerate leftover dip in a tightly covered container. You may want to place the dip in a microwave for a few seconds if it is too thick after refrigerating.
Thursday, July 21, 2005
A Successful Manicotti by Wolf
Another from Doug:
Ingredients:
For the sauce:
4 T. olive oil
1 medium eggplant, peeled and diced small
1 red pepper, seeded and diced fine
1 small onion, peeled and diced fine
4 garlic cloves, peeled and chopped fine
1 T. salt
fresh ground black pepper
1 T. dried basil
1 24-ounce can of Italian tomato puree
1 small can Italian crushed tomatoes
For the Filling:
1 pound whole milk ricotta
2 c. grated mozzarella
½ c. grated Parmesan cheese
½ c. basil pesto (optional)
4 T. chopped flat leaf parsley
salt and pepper to taste
2 eggs
For the Pasta:
8-ounce box (14) manicotti shells, boiled in salted water for about 5 minutes or until VERY al dente,
drained and rinsed under cold water.
Method:
In a large sauce pan over high heat, saute the eggplant and peppers in the olive oil, stirring only
occasionally as the eggplant and peppers get nice and brown and very soft. Add the onions and
garlic, salt and pepper and cook until the onions are very soft and aromatic. Add the basil and
tomato puree and crushed tomatoes to the pan and reduce heat to low, bringing to just a simmer. Stir
occasionally and simmer for half an hour.
Preheat Wolf Electric Oven to 350 degrees F. in the Convection Bake Mode.
Meanwhile, boil the pasta.
For the filling, reserve 1 c. of the grated mozzarella and set aside to top the manicotti. Combine all
the ingredients for the filling in a work bowl and mix together. Place into a pastry bag and pipe into
the manicotti.
Place about two-thirds of the sauce on the bottom of a large baking dish that has been coated with a
little olive oil and lay the filled manicotti on top of the sauce. Place the remaining sauce on top of the
manicotti, then top with the remaining cheese. Cover with foil and place on the fifth rack position in
the preheated oven. Set timer for 50 minutes. After 50 minutes, remove from oven and very carefully
remove foil. Set the oven to the Broil Mode and place the pan on a rack in the fifth position. Broil for
5 minutes or until the cheese is nice and brown. Serve right away.
© 2004 Sub-Zero Freezer Company, Inc. and Wolf Appliance Company, LLC. All rights reserved.
Ingredients:
For the sauce:
4 T. olive oil
1 medium eggplant, peeled and diced small
1 red pepper, seeded and diced fine
1 small onion, peeled and diced fine
4 garlic cloves, peeled and chopped fine
1 T. salt
fresh ground black pepper
1 T. dried basil
1 24-ounce can of Italian tomato puree
1 small can Italian crushed tomatoes
For the Filling:
1 pound whole milk ricotta
2 c. grated mozzarella
½ c. grated Parmesan cheese
½ c. basil pesto (optional)
4 T. chopped flat leaf parsley
salt and pepper to taste
2 eggs
For the Pasta:
8-ounce box (14) manicotti shells, boiled in salted water for about 5 minutes or until VERY al dente,
drained and rinsed under cold water.
Method:
In a large sauce pan over high heat, saute the eggplant and peppers in the olive oil, stirring only
occasionally as the eggplant and peppers get nice and brown and very soft. Add the onions and
garlic, salt and pepper and cook until the onions are very soft and aromatic. Add the basil and
tomato puree and crushed tomatoes to the pan and reduce heat to low, bringing to just a simmer. Stir
occasionally and simmer for half an hour.
Preheat Wolf Electric Oven to 350 degrees F. in the Convection Bake Mode.
Meanwhile, boil the pasta.
For the filling, reserve 1 c. of the grated mozzarella and set aside to top the manicotti. Combine all
the ingredients for the filling in a work bowl and mix together. Place into a pastry bag and pipe into
the manicotti.
Place about two-thirds of the sauce on the bottom of a large baking dish that has been coated with a
little olive oil and lay the filled manicotti on top of the sauce. Place the remaining sauce on top of the
manicotti, then top with the remaining cheese. Cover with foil and place on the fifth rack position in
the preheated oven. Set timer for 50 minutes. After 50 minutes, remove from oven and very carefully
remove foil. Set the oven to the Broil Mode and place the pan on a rack in the fifth position. Broil for
5 minutes or until the cheese is nice and brown. Serve right away.
© 2004 Sub-Zero Freezer Company, Inc. and Wolf Appliance Company, LLC. All rights reserved.
Oatmeal Scones (with Variations)
my friend, Doug sent me the following recipes, and I am happy to include them here. The scones recipes are from America's Test Kitchen:
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Oatmeal Scones with Dried Cherries and Hazelnuts
Follow the recipe for Oatmeal Scones, reducing the oats to 1 ¼ cups, toasting ¼ cup coarsely chopped skinned hazelnuts with the oats, and adding ½ cup chopped dried sour cherries to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Apricot-Almond Oatmeal Scones
Follow the recipe for Oatmeal Scones, reducing the oats to 1 cup, toasting ½ cup slivered almonds with the oats, and adding ½ cup chopped dried apricots to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Cinnamon-Raisin Oatmeal Scones
Follow the recipe for Oatmeal Scones, adding ¼ teaspoon ground cinnamon to the dry ingredients and ½ cup raisins to the flour/butter mixture along with the toasted oats.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Glazed Maple-Pecan Oatmeal Scones
Follow the recipe for Oatmeal Scones, toasting ½ cup chopped pecans with the oats, whisking ¼ cup maple syrup into the milk/cream/egg mixture, and omitting the sugar. When the scones have cooled, whisk 3 tablespoons maple syrup and ½ cup confectioners' sugar in a small bowl until combined; drizzle the glaze over the scones.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Oatmeal Scones with Dried Cherries and Hazelnuts
Follow the recipe for Oatmeal Scones, reducing the oats to 1 ¼ cups, toasting ¼ cup coarsely chopped skinned hazelnuts with the oats, and adding ½ cup chopped dried sour cherries to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Apricot-Almond Oatmeal Scones
Follow the recipe for Oatmeal Scones, reducing the oats to 1 cup, toasting ½ cup slivered almonds with the oats, and adding ½ cup chopped dried apricots to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Cinnamon-Raisin Oatmeal Scones
Follow the recipe for Oatmeal Scones, adding ¼ teaspoon ground cinnamon to the dry ingredients and ½ cup raisins to the flour/butter mixture along with the toasted oats.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Glazed Maple-Pecan Oatmeal Scones
Follow the recipe for Oatmeal Scones, toasting ½ cup chopped pecans with the oats, whisking ¼ cup maple syrup into the milk/cream/egg mixture, and omitting the sugar. When the scones have cooled, whisk 3 tablespoons maple syrup and ½ cup confectioners' sugar in a small bowl until combined; drizzle the glaze over the scones.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.
Saturday, July 02, 2005
Lemon Meringue Pie
Filling:
1 c sugar
2 Tbsp corn starch
2 Tbsp all purpose flour
1/4 tsp salt
1-1/2 c hot water
2 egg yolks lightly beaten
juice of 1 lemon
2 Tbsp grated lemon zest
1 9-inch pie crust baked
Meringue:
2 egg whites, at room temperature
1/4 tsp cream of tartar
3 Tbsp sugar
1/4 tsp vanilla extract
1. to make the filling, in a double boiler over simmering water, blend the
sugar, corn starch and flour. Add the water and stir until smooth. Cook
until thickened. Add the egg yolks one at a time, stirring constantly, then
add the lemon juice and zest. Pour into the pie crust
2. Preheat oven to 300 F. Beat the egg whites and cream of tartar for 1
minute at high speed. Add the sugar 1 Tbsp at a time, and continue to beat
until stiff peaks form and the sugar dissolves, about 2 minutes. Beat in the
vanilla.
3. Using a spoon spread meringue over the hot lemon filling. Cover the pie
to the edges of the crust. Form little peaks with the spoon. Bake for 12-15
minutes, until lightly browned. Cool before serving.
1 c sugar
2 Tbsp corn starch
2 Tbsp all purpose flour
1/4 tsp salt
1-1/2 c hot water
2 egg yolks lightly beaten
juice of 1 lemon
2 Tbsp grated lemon zest
1 9-inch pie crust baked
Meringue:
2 egg whites, at room temperature
1/4 tsp cream of tartar
3 Tbsp sugar
1/4 tsp vanilla extract
1. to make the filling, in a double boiler over simmering water, blend the
sugar, corn starch and flour. Add the water and stir until smooth. Cook
until thickened. Add the egg yolks one at a time, stirring constantly, then
add the lemon juice and zest. Pour into the pie crust
2. Preheat oven to 300 F. Beat the egg whites and cream of tartar for 1
minute at high speed. Add the sugar 1 Tbsp at a time, and continue to beat
until stiff peaks form and the sugar dissolves, about 2 minutes. Beat in the
vanilla.
3. Using a spoon spread meringue over the hot lemon filling. Cover the pie
to the edges of the crust. Form little peaks with the spoon. Bake for 12-15
minutes, until lightly browned. Cool before serving.
Wednesday, June 29, 2005
Split Pea Soup
Ingredients:
1 or 2 packages dry split peas
Ham bone or ham cut into bite-size pieces
2 stalks celery, diced
1 bell pepper, seeded and diced
2 carrots, sliced thin
1 medium onion, chopped
1 medium green bell pepper, seeded and diced
1 Bay Leaf
1 tsp salt
1 tsp black pepper
1 tsp garlic powder or 1/2 tsp fresh minced garlic
1 tsp rosemary
1 tsp thyme
1/2 tsp savory
Place all ingredients into a covered Dutch oven or Crockpot, cover with water and allow to simmer until peas are done and vegetables are tender. Serve with warm bread. This is wonderful on a cold, wet day.
Variation:
You can substitute dry lentils and cooked skinless chicken for the split peas and ham if desired
1 or 2 packages dry split peas
Ham bone or ham cut into bite-size pieces
2 stalks celery, diced
1 bell pepper, seeded and diced
2 carrots, sliced thin
1 medium onion, chopped
1 medium green bell pepper, seeded and diced
1 Bay Leaf
1 tsp salt
1 tsp black pepper
1 tsp garlic powder or 1/2 tsp fresh minced garlic
1 tsp rosemary
1 tsp thyme
1/2 tsp savory
Place all ingredients into a covered Dutch oven or Crockpot, cover with water and allow to simmer until peas are done and vegetables are tender. Serve with warm bread. This is wonderful on a cold, wet day.
Variation:
You can substitute dry lentils and cooked skinless chicken for the split peas and ham if desired
Egg Drop Soup
One of my favorite light soups! This recipe is from Cheap Cooking (link above).
Egg Drop Soup
Ingredients:
6 c chicken stock
3 lg slices fresh ginger
3 lg cloves garlic, smashed and peeled
2 tbsp cornstarch
3 tbsp water
1/8 tsp pepper
2 lg egg
2 tsp vegetable oil
4 scallions, diagonally sliced
Directions:
Combine stock, ginger and garlic in pot and simmer partially covered for
15 minutes. Discard ginger and garlic.
Stir cornstarch and water together in a small bowl.
Bring soup to a low simmer and add cornstarch mixture. Stir until soup
is slightly thickened. Stir in pepper.
Whisk together egg and oil thoroughly in a small bowl. Bring soup to a
very low simmer and pour egg mixture in large circle on surface of
soup. Once egg is set, gently stir. Stir in scallions and serve.
My mother's Perfect Potato Salad
ay 4, 2005
Mother's Perfect Potato Salad
Ingredients:
6 to 8 large, whole unpeeled potatoes, well-scrubbed
4 to 6 hard-cooked eggs, peeled
1 large onion, peeled and diced
chopped dill pickle or sweet pickle relish, to taste (usually 1 medium or 1 large dill pickle)
1 green bell pepper, seeded and diced
2-3 stalks celery, chopped
2 dill pickles, chopped fine, or 1/4 to 1/2 C sweet pickle relish
1 psckage fresh mushrooms, cleaned,sliced and lightly sauteed in butter
1 large jar pimiento, drained
1 can pitted black olives, drained and sliced
Mustard and Miracle Whip Salad Dressing
Optional:6 to 8 slices bacon, cooked crisp and crumbled
and cubed ham or diced cooked skinless chicken
salt, pepper (paprika if desired)
Instructions:
Place the scrubbed potatoes in a large dutch oven and cover with water. Bring to a boil, and cook until tender over medium heat. Drain the water and allow the potatoes to cool until they can be easily handled. Remove the skin from the potatoes with your fingers or by using a clean towel to rub the skin away. Cut into bite size chunks, and place in a large bowl that has a tight-fitting cover. Add the eggs and chopped vegetables, and stir to combine. Add the ham or chicken, if desired. Combine, in a smaller bowl, the mustard and Miracle Whip, using more mustard if a tart flavor is preferred, or more Miracle Whip for a less tart flavor. Use enough of the dressing to thoroughly moisten the potato mixture. Add salt, pepper and paprika to taste. Cover tightly; chill at least one hour before serving. Store unused portion tightly covered and use within 2 or 3 days.
Note: This recipe makes a huge bowl of potato salad, so adjust the quantities of ingredients used if making this for a small number of people.
History:
This recipe is one that my mother makes to perfection for family get togethers. I've tinkered with it by adding the celery, mushrooms, black olives, bell pepper and the chicken or ham. When my son was young, he wouldn't eat vegetables unless they were in this potato salad. One day he asked if I "HAD" to include all those vegetables in the salad. I replied, "no, I don't have to include them, if you don't want it to taste right." He never complained about the vegetables again.
Mother's Perfect Potato Salad
Ingredients:
6 to 8 large, whole unpeeled potatoes, well-scrubbed
4 to 6 hard-cooked eggs, peeled
1 large onion, peeled and diced
chopped dill pickle or sweet pickle relish, to taste (usually 1 medium or 1 large dill pickle)
1 green bell pepper, seeded and diced
2-3 stalks celery, chopped
2 dill pickles, chopped fine, or 1/4 to 1/2 C sweet pickle relish
1 psckage fresh mushrooms, cleaned,sliced and lightly sauteed in butter
1 large jar pimiento, drained
1 can pitted black olives, drained and sliced
Mustard and Miracle Whip Salad Dressing
Optional:6 to 8 slices bacon, cooked crisp and crumbled
and cubed ham or diced cooked skinless chicken
salt, pepper (paprika if desired)
Instructions:
Place the scrubbed potatoes in a large dutch oven and cover with water. Bring to a boil, and cook until tender over medium heat. Drain the water and allow the potatoes to cool until they can be easily handled. Remove the skin from the potatoes with your fingers or by using a clean towel to rub the skin away. Cut into bite size chunks, and place in a large bowl that has a tight-fitting cover. Add the eggs and chopped vegetables, and stir to combine. Add the ham or chicken, if desired. Combine, in a smaller bowl, the mustard and Miracle Whip, using more mustard if a tart flavor is preferred, or more Miracle Whip for a less tart flavor. Use enough of the dressing to thoroughly moisten the potato mixture. Add salt, pepper and paprika to taste. Cover tightly; chill at least one hour before serving. Store unused portion tightly covered and use within 2 or 3 days.
Note: This recipe makes a huge bowl of potato salad, so adjust the quantities of ingredients used if making this for a small number of people.
History:
This recipe is one that my mother makes to perfection for family get togethers. I've tinkered with it by adding the celery, mushrooms, black olives, bell pepper and the chicken or ham. When my son was young, he wouldn't eat vegetables unless they were in this potato salad. One day he asked if I "HAD" to include all those vegetables in the salad. I replied, "no, I don't have to include them, if you don't want it to taste right." He never complained about the vegetables again.
Emeril's Essence
(Recipe Courtesy Emeril Lagasse, Foodtv.com)
2 1/2 Tablespoons Paprika
1 1/2 to 2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Tablespoon Cayenne Pepper
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Parsley
1 Tablespoon Celery Salt
Mix all ingredients thoroughly. Pour into a tightly capped shaker bottle to store.
2 1/2 Tablespoons Paprika
1 1/2 to 2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
1 Tablespoon Onion Powder
1 Tablespoon Cayenne Pepper
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Parsley
1 Tablespoon Celery Salt
Mix all ingredients thoroughly. Pour into a tightly capped shaker bottle to store.
Scalloped Potatoes with Ham
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese or 1 pound Velveeta
sliced jalpeno peppers (optional)
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese or 1 pound Velveeta
sliced jalpeno peppers (optional)
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.
Springtime Green Pea Salad
This is easy, cool and refreshing on a hot summer day.
1 large can english peas, well drained (or 1 package frozen peas, cooked according to package directions, and drained)
4 hard cooked eggs, chopped
1 small to medium onion, diced
3 stalks celery, thinly sliced
1/2 teaspoon dill
1/2 teaspoon paprika
1/2 teaspoon dry mustard
Miracle Whip Salad Dressing
Combine all ingredients in a bow; add enough of the Miracle Whip to thoroughly moisten. Serve chilled. Store covered in the refrigerator.
1 large can english peas, well drained (or 1 package frozen peas, cooked according to package directions, and drained)
4 hard cooked eggs, chopped
1 small to medium onion, diced
3 stalks celery, thinly sliced
1/2 teaspoon dill
1/2 teaspoon paprika
1/2 teaspoon dry mustard
Miracle Whip Salad Dressing
Combine all ingredients in a bow; add enough of the Miracle Whip to thoroughly moisten. Serve chilled. Store covered in the refrigerator.
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