Good morning, good company.
We begin with a different kind of request, from Joyce Newton. "This isn't a kitchen request, but it is related to food, so I hope you can help me. I love a good bowl of oyster stew, but since I'm the only one in my family who likes it, I rarely go to the trouble of preparing it at home. I'm wondering if one of our great restaurants in the area might have oyster stew — perhaps as a weekly special."
A certain mama bought an Instant Pot for her son and has noted the recipes printed here with gratitude and hopes you will send more, "and simple ones please."
FOR COTTAGE CHEESE
Keep those cottage cheese cartons open, readers. We are grateful to GG for another use for that basic ingredient, this one a worthy and easy substitute for lasagna.
Layered Spaghetti
1 pound ground beef
1 onion, chopped
15 ounces (or larger) tomato sauce
3/4 to 1 pound pasta (GG only uses 1/2 pound of pasta)
1/2 teaspoon seasoned salt
2 cups cottage cheese (or less)
Mozzarella cheese slices
Grated Parmesan cheese
Brown beef along with onion; add the tomato sauce, and stir. Meanwhile cook the pasta in seasoned salt, and drain. In a 9- or 10-inch dish, layer in this order: pasta, meat sauce, a layer of cottage cheese, enough mozzarella slices to cover. End by sprinkling with Parmesan. Bake in a 350-degree oven for 30 minutes or until bubbly.
BEERY BUNDT CAKE
Rosemary Palmer, of the blog MyHomeAndTravels.com, adds a second cake worthy of St. Patrick's Day, and any other for that matter. "With the addition of Guinness to chocolate, you will have a flavorful Bundt cake perfect for serving anytime."
Chocolate Guinness Bundt Cake
Cake:
1 box chocolate cake mix (devils food or a dark chocolate is recommended)
3 eggs
16 ounces (2 cups) Guinness Stout beer (or your favorite)
1 teaspoon pure vanilla extract
Heat oven to 350 degrees.
In a medium bowl combine the cake mix, eggs, Guinness and vanilla. Mix until well combined.
Pour batter into a greased Bundt pan. Bake at 350 degrees for about 30 minutes or until center is set and toothpick comes out clean.
Let cool 10 to 15 minutes before flipping out of pan onto plate.
Glaze:
1 cup powdered sugar
3 tablespoons Bailey's Irish Cream liqueur
In a small bowl, combine powdered sugar and Irish Cream liqueur.
Whisk until all of the powdered sugar is dissolved and no lumps.
Slowly drizzle over cooled cake.
PRIZE DESSERT
Terry Keister wrote from Harrison. "This Cherry Cheese Dessert was printed in the Miami Herald paper 35 years ago, when I entered it in a contest and to my surprise got first place."
Cherry Cheese Dessert
1 (8-ounce) package cream cheese, softened
1 can sweetened condensed milk
12 ounces Cool Whip
1 can cherry pie filling (or blueberry pie filling)
1 angel food cake
Beat cream cheese and sweetened condensed milk in a large bowl. Mix well. Add Cool Whip, and mix well.
Cut half of angel food cake into 1/4-inch slices, and line bottom of a 9- by 13- by 2-inch glass dish. Cube rest of cake, and fold into cream mixture. Spoon cream mixture into prepared dish. Top with cherry pie filling or blueberry pie filling. Chill, and serve.
Note: For the Fourth of July, I designed an American flag on the dessert. For the stripes I used cherry pie filling and in the upper left-hand corner, I placed some fresh blueberries as the star field.
This recipe was named "Grandma's $100 Dessert" by my grandchildren, since I did, in fact, receive $100 for first place.
SOURDOUGH NOTE
Pat Treadwell from Dunlap, Tennessee, offers a most helpful hint about sourdough starter. "I have found that you can freeze your sourdough starter. Just get it out the day before you need to use it so it can thaw."
BREAKFAST CASSEROLE
My neighbor Debbie Pataky has a long history of shared meals at the church at the foot of her hill. She wrote, "Our Sunday School has a breakfast every Sunday morning (different folks bring it). This past Sunday, Sharon Sylvester brought a French Toast Casserole, and it was absolutely the best thing I think I've ever put in my mouth. Kudos to Sharon and also to Paula Deen." Turns out there are many variations of French Toast Casseroles from the well-tested kitchen of Paula Deen, but here is one that has their stamp of approval. And the sender testifies that leftovers reheated well two mornings afterward.
French Toast Casserole With Maple Syrup From Paula Deen
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (recipe follows)
Maple syrup
Slice French bread in 20 slices, 1-inch each. (Use any extra for garlic bread or toasted breadcrumbs.) Arrange slices in a generously buttered 9- by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt, and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil, and refrigerate overnight.
The next day, heat oven to 350 degrees. Spread Praline Topping evenly over the bread, and bake for 40 minutes until puffed and lightly golden. Serve with maple syrup.
Praline Topping
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine ingredients in a medium bowl, and blend well. Makes enough for French Toast Casserole.
JUST A DASH
GG added this salad dash: For a crispy salad, wash your salad greens, wrap in an absorbent kitchen towel and refrigerate until you're ready to prepare the salad. It tastes so fresh.
Next week we will have a longtime Chattanooga treasure, a yeast bread made with cottage cheese. And there will be more, just possibly from you. We wait.
REQUESTS
* Oyster stew sources
* Instant Pot recipes
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Email: chattfare@gmail.com
Bagikan Berita Ini
0 Response to "Fare Exchange: Spaghetti layered like lasagna, and a beery Bundt cake for St. Patrick's Day - Chattanooga Times Free Press"
Post a Comment