LEG OF LAMB

This turned out wonderful.. We used the leftovers for gyros.

1 -5 lb Leg of Lamb
Olive oil
Lemon Juice
Rosemary
Thyme
Pepper

Combine and marinate meat. I put it in the bottom of a large roasting pan and turned leg occasionally. I marinated it only about 3 hours. Pour off marinate. Place leg in roasting pan with a little water. Bake uncovered.

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

How to Carve- Carve into slices the length of the bone. When you hit bone, then cut Perpendicular on bone in slices. Then slice the length of bone under slices.
http://www.realsimple.com/food-recipes/how-to-carve-a-leg-lamb-10000001037974/index.html

VENSION MEATLOAF

1 egg
bacon grease
1 can 8 oz tomato sauce
3/4 medium onion finely chopped
3/4 cup dry bread crumbs
3/4 tsp salt
pepper
1 lb. ground vension
2 TBSP brown sugar
1 TBSP white vinegar
garlic powder
parsley
Parmesan cheese

In large bowl, lightly beat egg; add tomato sauce, onion, crumbs, spices and cheeses. Place in ungreased loaf pan. Place bacon strips on top of meatloaf. Bake uncovered at 350 degrees for 70 minutes or until meat thermometer reads 160 degree. Yield 4-6 servings.

BACON SPINACH SALAD

5 Cups torn spinach
1 c sliced fresh mushrooms
1/2 cup thin sliced red onions
4 slices fried bacon crumbled
2 hard cook eggs cut in wedges
Catalina dsg.

Jazz it up- Add 2 boneless skinless chicken breast halves, grilled and cut into strips

CHICKEN POT PIE

Make pie crust. You can make a 2 crust or just use top crust.

Filling:
To make broth:
Put chicken in large pot and cover with water/broth. Add carrots, onions, garlic, salt and pepper. Cook until tender. Strain saving vegetables. Pull chicken from bones. Save broth, chicken and vegetables. Add potatoes to broth if desired.

5 TBSP butter
1 medium yellow onion diced 1 1/2 cups
4 medium carrots diced 2 cups
2 garlic cloves, minced
1/2 c flour
4 cups chicken broth
1 cup frozen peas
salt and pepper
3 cups shredded and cooked chicken
1/3 c parsley chopped


In large pan melt 5 tbsp butter. If desired, add carrots and onions until softened about 8 minutes. Add garlic and cook fragrant 30 seconds. Add flour, and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to boil, reduce heat and simmer until thickened, 5-7 minutes. Stir in peas. Season wtih salt and pepper, then stir in chicken and parsley.  Put into 2 quart baking dish. Cover with crust.


Bake at 375 for 45-50 minutes for 2 qt dish. If frozen bake at 425 degrees for 1 1/4 hours. Smaller pies 1 hour. (Diana says 425 for 30-35 minutes for fresh pot pies)

SMASHED OVEN FRIED POTATOES

These were a real hit at Sunday dinner.

In a large pot, bring 1 1/2 pounds of small potatoes ( I used regular potates, peeled and
cut in large chunks) to a boil in salted water.

Reduce heat and simmer just until tender, about 15 minutes.

Preheat oven to 450 degrees

Drain and transfer to baking sheet (with sides) . Let cool 5 minutes.

Then lightly crush each chunk with the heel of your hand (or spoon). Drizzle

generously with oil olive. (I used a turkey baster to drizzle) and season with coarse

salt.  Roast until golden brown and crisp about 35 minutes, turning once. Serves 4.

Next time, I think I will try other spices also i.e. oregano, basil, garlic salt.

HAM AND 15 BEAN SOUP

I have been trying several different bean soup recipes and most were very bland. I made this one and it is excellent.

1 (20 oz) bag of 15 bean mixture- soak overnight in cold water
Drain water off.
 Add 2 qts. fresh water and simmer beans until tender- about  an 1 hour or so. Drain.

1 meaty ham bone- add to chicken broth . Or use ham bone and later add 2 1/2 cups cubed ham

7 cups chicken broth

1 large onion chopped
3 stalks celery chopped
1- 28 oz can diced tomatoes with liquid
2 TBSP Worcestershire sauce
1 TBSP chili powder
1 Teaspoon black powder
1 TBSP parsley
3 TBSP lemon juice
1 teaspoon kosher salt

Add above ingredients and simmer 3-4 hours. Cut ham off bone into small pieces.

BASIC SOUTHERN BISCUITS

I have tried many biscuit recipes looking for just the right one. This one is great!!

Makes 18-20 (2 1/2 inch) Biscuits

2 1/4 cups flour
1 1/4 tsp salt
3 1/2 tsp. baking powder
    Mix dry ingredients

1/4 cup chilled shortening and/or butter roughly cut into 1/4 inch pieces (I used butter)
AND
1/4 cup chilled shortening and/or butter cut into 1/2 inch pieces. (I used butter)

1 cup whole milk or whole buttermilk, divided
Butter softened or melted for brushing

Preheat oven to 425 degrees
Put 2 cups flour mixture in large bowl. Scatter 1/4 inch pieces of chilled butter over flour, and work in by rubbing fingers with fat and flour as if snapping thumb and fingers together (or use two forks or knives or pastry cutter) until the mixture looks like well crumpled feta cheese.

Scatter 1/2 inch pieces of chilled butter over flour mixture and continue snapping thumb and fingers together until no pieces larger than a pea remain.
Shake bowl occasionally to allow larger pieces of fat to bounce to the top of four, revealing largest lumps that still need rubbing. (if this method takes longer than 5 minutes rechill the fat)

Make a deep hollow in the center of flour. Pour 3/4 c milk or buttermilk into  hollow. Stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull flour into milk. Mix just until dry ingredients are moistened and sticky dough begins to pull away from sides of bowl. If some flour remains on bottom and sides of bowl, stir in 1 - 4 tbsp of remaining milk, just enough to incorporate remaining flour into shaggy wettish dough. If dough is too wet, use more flour.

Lightly sprinkle board with some of remaining 1/4 cup flour. Turn dough out onto board and sprinkle top lightly with flour. With floured hands, fold dough in half and pat dough out into a 1/3 to 1/2 inch round using a little additional flour if needed. Flour again if necessary, and fold dough in half a second time. If dough is still clumpy, pat and fold a third time.

Pat dough out into a 1/2 inch thick round for a normal biscuit, 3/4" thick for tall biscuit and 1" thick for giant biscuit.

For each biscuit, dip a 2 1/2 inch cutter into flour and cut into biscuits. Start at outside edge and cut very close together, being careful not to twist cutter. Put biscuits in 2 ( 8 or 9 inch) round cake pans or a buttered baking sheet.

Bake on top rack of oven until light brown- 10-14 minutes until gold brown., After 6 minutes, rotate pan in oven. Check to see if bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning.  Continue baking another 4-8 minutes until golden brown.

When done, remove from oven and lightly brush tops with softened or melted butter. Turn biscuits upside down on plate to cool slightly. Serve hot, right side up.

PEACH KUCHEN

This is delicious!! It could be served as a breakfast coffee cake or for dessert with ice cream.

1 1/2  cup shortening.
3 cups white sugar (divided)
6 eggs
3 cup flour
3/4 tsp salt
1 Tbsp baking powder
1 1/2  tsp vanilla
6 generous cups of sliced peaches (either canned or fresh)
1 1/2  tsp cinnamon
3/4 c  c chopped pecans or walnuts.

Cream shortening and 1 1/2 cup of sugar. Add eggs, then beat. Add flour, salt, baking powder and vanilla. Mix well.

Spread half of batter in greased and lightly floured 9 x 13 pan. Cover with peaches. Drop remaining batter over peaches.

Mix remaining 1 1/2 cup sugar with cinnamon and nuts. Sprinkle over cake. Bake at 350 for 45- 60 minutes.

GARLIC ROASTED POTATOES

3 lbs small red or white potatoes
1/4 c olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground pepper
2 Tbsp minced garlic ( 6 cloves)
2 Tbsp minced fresh parsley

Directions:
Preheat oven to 400 degrees

Cut the potatoes in half or quarters and place in a bowl with olive oil, salt, pepper, and garlic. Toss until potatoes are well coated. Transfer the potatoes to a sheet pan with sides ( drain excess oil before putting in pan) and spread out in 1 layer. Roast in the oven for 45 minutes to 1 hour ( until well browned and crisped) Flip twice with spatula during cooking.

FLATTENED PAN ROASTED CHICKEN

This is an excellent chicken recipe. Very easy to make. I served it with oven roasted potatoes. My whole family loved it.

Ingredients

• 1 (3 to 4 pound) chicken
• 1/2 cup brown sugar
• 1/2 cup kosher salt
• 4 cups hot water
• 1 small onion, chopped
• 1 tablespoon whole black pepper
• 2 cloves garlic, coarsely chopped
• 4 cups ice water
• 1 tablespoon basil
• 1 tablespoon oregano
• 3 tablespoons olive oil

Directions
To prep the chicken:

On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.

In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns,  garlic, spices, ice water. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour or more.

Preheat the oven to 400 degrees F.

Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet,(I used a cast iron skillet) and then place the chicken into the skillet skin-side down. Place another heavy pan (I used a second cast iron skillet with a red brick in it)  on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

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Ingredients

• 1 (3 to 4 pound) chicken
• 1/2 cup brown sugar
• 1/2 cup kosher salt
• 4 cups hot water
• 1 small onion, chopped
• 1 tablespoon whole black peppercorns
• 2 sprigs fresh tarragon, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 4 cups ice water
• 1/2 cup white wine
• 3 tablespoons olive oil

Directions

To prep the chicken:

On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.

In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.

Preheat the oven to 400 degrees F.

Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

Delicious Apple Pie

Delicious Apple Pie

This is the best apple pie that I have ever eaten. I adapted the recipe from All recipes.com.

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 3 Tbsp water
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 apples. I used Granny smith, Macintosh and Cortland

Directions

1.                   Preheat oven to 350 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, vanilla and cinnamon and bring to a boil. Reduce temperature and let simmer.

2.                   Mix the apples with most of the syrup. Reserve some to drizzle over the top.

3.                   Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the syrup over the crust. Pour slowly so that it does not run off.

4.                   Cover the crust edges with aluminum foil to keep it from overbrowning.  Bake 25 minutes and remove foil. Bake about 45 minutes more.

5.                    Next time I may add raisins or nuts.

Streusel Filled Coffee Cake

This is a great coffee cake. Steve absolutely loves it. Can't stay away from it.

Cake Batter:
3 cups flour
2 TBSP baking powder
1/2 tsp salt
1 1/2 c sugar
1/2 cup butter or crisco ( I used butter)
2 eggs
1 cup milk
4 tsp vanilla

Streusel Filling
1 cup brown sugar
1/4 cup flour
4 tsp Cinnamon
1/4 cup melted butter
1 cup chopped pecans or walnuts optional

Preheat oven to 375
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut in the butter/shortening until the mixture is like fine cornmeal.
 In a small bowl beat the eggs with the milk and Vanilla. Blend into the dry ingredients and stir just until the dry ingredients are incorporated into the mixture.

For filling In a medium bowl mix the sugar, flour and cinnamon together. Blend in the melted butter and nuts. Mix well.

Greased and floured 9 x 13 baking dish. Spoon half the batter in the baking dish. Sprinkle with half the streusel mixture. Spoon the remaining batter over the top of the streusel, gently smooth it out, then top with remaining Streusel. Bake at 375 for 35-40 minutes. Or the unbaked cake can be covered with plastic wrap and refrigerated overnight if you want to bake it in the morning. Remember to bring it out of the fridge and back to room temperature before baking, or reduce heat to 350 and bake an extra 15 minutes if it goes into the oven cold.

Kevin's Pizza Dough

2 1/4 teaspoons active dry yeast   If doubling the recipe don't double the water amount.
1/2 tsp brown sugar
1 1/2 c very warm water
1 tsp salt
2 TBSP olive oil
3 1/3 C all purpose flour.

In a large bowl, dissove the yeast and brown sugar in water. Let sit for 10 minutes
Stir the salt and oil into the yeast mixture. Mix in 2 1/2 cups of flour
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, cover with a cloth. ( **At this point I have put it in the refrigerator until I was ready to use it later in the day). Let the dough rise until double, this should take about an hour. Punch dough down and form a tight ball. Allow dough to relax a minute before rolling out.
Preheat oven to 425 degrees. I have baked it on a pizza stone or a pizza pan. If using a pan, I grease it with olive oil. No need to preheat your pizza stone.
Bake in a preheated oven , until cheese and crust are golden brown  about 15-20 minutes.
This makes one 12" pizza. I usually double it. Enough for 2 regular size pizzas with a little left over.

** The dough will rise will in refrigerator. Let warm to room temperature.

Cheese Blocks

This recipe has been in my family for years. It was one of my mothers favorites. Very simple to make. They go get with soup, chop suey, and much more. You may be turned off by the thought of velveeta cheese but these are really good.

1 pound velveeta cheese
1/2 pound ( 2 sticks oleo or butter)
1 loaf homemade bread unsliced.
Let both come to room temperature. Beat throughly.
While cheese mixture is beating cut up bread. Remove all crusts except bottom crust of bread. Cut in half lengthwise. Turn on side and cut lengthwise. Cut loaf into 16 pieces.
Spread mixture on all sides except bottom. Place on cookie sheet. Sprinkle with paprika.
Bake at 350 for 10-15 minutes until cheese is melted and browned.

Peanut Butter Blossoms

This is an all time favorite cookie recipe.

1 c oleo
1 c peanut butter
     
1 c sugar
1 c packed brown sugar

2 eggs
1/4 c milk
2 tsp vanilla

3 1/2 c flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda

1 bag of Hershey Kisses.


Cream oleo and peanut butter. Add both sugars and cream throughly. Add eggs, milk and vanilla. Beat well. Gradually add dry ingredients.

Chill dough- if needed.

Shape into 1" balls. Roll in granulated sugar. Place 2" apart on cookie sheet. Bake at 375 for 10-12 minutes till edges are firm.
Immediately press chocolate kiss atop each cookie.

French Croissants

These croissants are absolutely delicious!!!  They are a bit time consuming and are best if the dough is made the night before. These are great with apple butter, nutella or your favorite jam. Bet you can't eat just one!!!!!!!
Ingredients

• 2 tablespoons all-purpose flour
• 1 1/2 cups unsalted butter, at room temperature
• 4 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup lukewarm water
• 1 cup milk
• 1/2 cup heavy cream
• 1 egg
• 1 tablespoon water

Directions

1. Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
2. Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
3. Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
4. To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
5. Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
6. If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
7. Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
8. Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
9. To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
10. Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
11. Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
12. Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

Cook's Note

The key to rolling out the butter and dough layers is to have them both at the same temperature when you begin. The butter should be bendable but not greasy; if it's too cold, it will be prone to cracking. Tip: take the butter square out of the refrigerator about an hour before you start laminating

Footnotes

Breakfast Scones

This is an excellent and easy recipe for Scones. I found the original recipe on Allrecipes.com and made a couple changes.
Preheat oven to 400 degrees
2 c flour
1/3 c sugar
1/4 tsp baking soda
1 tsp baking powder
1 tsp cinnamon

 8 TBSP unsalted butter-cold
1/2 c raisins
1/2 c sour cream
1 large egg

Mix dry ingredients together in large bowl. Grate the butter into flour mixture. Use your fingers to work in the butter. (Mixture should resemble coarse meal ) . Mix in raisins.

In a small bowl whisk together the egg and sour cream until smooth.

Use a fork to stir sour cream/egg mixture  into flour mixture until a large dough clump forms. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)               

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife or pizza cutter to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.               

Orange/Cranberry Scones-- Replace raisins with fresh chopped or dried cranberries and 1 1/2tsp orange zest.