Jeri Bracey's birthday is today and I would like to dedicate this recipe to her. I don't know her that well, yet, but we do take water aerobics together and she has the most effervescent personality that is truly addictive. I look forward to getting to know you better Jeri. Enjoy this recipe. It is one of my favorites. The classic Reuben sandwich gets gussied up for a party in this warm dip.
1 (14.5 oz.) can sauerkraut
4 oz. thinly sliced, cooked, corrned beef
1/2 cup sour cream
1 1/2 Tbsp. ketchup
1 Tbsp. spicy brown mustard
2 tsp. chopped onion
1 (8oz.) pkg. cream cheese, softened
1 cup shredded Swiss cheese
Jewish rye bread, cut into 2-inch strips and toasted
Place sauerkraut in a wire strainer; press with back of a large spoon to remove liquid. Coarsely chop sauerkraut and set aside. Position knife blade in food processor bowl; add corned beef. Process until finely chopped. Add sour cream and next 4 ingredients; process 1 minute, stopping to scrape down sides.
Sprinkle Swiss cheese over bottom of a lightly greased 8-inch square baking dish. Layer sauerkraut over cheese; top with corned beef mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5 more minutes. Serve warm with toast strips.
Yield: 4 1/2 cups
"There are big ships and small ships. But the best ship of all is friendship." ~Author Unknown
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
Monday, February 1, 2010
PEACHES AND CREAM CAKE (Dated Nov. 24th, 2009)
Happy Birthday to Gloria Freeman. She always has a radiant smile for everybody. I think you will love this cake Gloria. It is peachy just like you! Have the most wonderful day and a glorious Thanksgiving.
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup plus 2 Tbsp. butter, softened
2 lg. eggs
2 (3.4oz.) pkgs. vanilla pudding mix
2 (16oz.) cans sliced peaches in syrup, undrained
2 (8oz.) pkgs. cream cheese, softened
1 cup plus 2 Tbsp.sugar, divided
1 tsp. ground cinnamon
Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13-X-9 pan.
Drain peaches, reserving 1/4 cup plus 2 Tbsp. syrup. Set reserved syrup aside. Arrange peach slices over batter. Set aside.
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add reserved syrup, 1 Tbsp. at a time, beating until smooth. Spoon cream cheese mixture over peaches. Combine remaining 2 Tbsp. sugar and cinnamon; sprinkle evenly over cream cheese mixture.
Bake at 350 degrees for 45 minutes. Cool in pan on a wire rack.
Serves: 12
"A man's growth is seen in the successive choirs of his friends." ~Ralph Waldo Emerson
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup plus 2 Tbsp. butter, softened
2 lg. eggs
2 (3.4oz.) pkgs. vanilla pudding mix
2 (16oz.) cans sliced peaches in syrup, undrained
2 (8oz.) pkgs. cream cheese, softened
1 cup plus 2 Tbsp.sugar, divided
1 tsp. ground cinnamon
Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13-X-9 pan.
Drain peaches, reserving 1/4 cup plus 2 Tbsp. syrup. Set reserved syrup aside. Arrange peach slices over batter. Set aside.
Beat cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add reserved syrup, 1 Tbsp. at a time, beating until smooth. Spoon cream cheese mixture over peaches. Combine remaining 2 Tbsp. sugar and cinnamon; sprinkle evenly over cream cheese mixture.
Bake at 350 degrees for 45 minutes. Cool in pan on a wire rack.
Serves: 12
"A man's growth is seen in the successive choirs of his friends." ~Ralph Waldo Emerson
GINGERBREAD MUFFINS
These spicy muffins would be wonderful on your breakfast table. Serve warm with pats of butter.
1 cup shortening
1 cup sugar
1 cup molasses
3 large eggs
1 cup buttermilk
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
Beat shortening at medium speed of electric mixer until fluffy; gradually add sugar, beating well. Add molasses, beat until blended. Add eggs, one at a time, beating until just blended after each addition. Add buttermilk; beat until blended in.
Combine flour with remaining dry ingredients. Gradually add to buttermilk mixture; beat until blended. Spoon into muffin tins, filling two-thirds full. Bake at 350 degrees for 20 minutes.
Yield: 2 1/2 dozen.
"I remember that at one time I saw two of my young mistresses and some lady visitors eating ginger cakes, in the yard. At that time those cakes seemed to me to be absolutely the most tempting and desireable things that I have ever seen; and I then and there resolved that , if I ever got free, the height of my ambition would be reached if I could get to the point where I could secure and eat ginger cakes in the way I saw those ladies doing."~Booker T. Washington
1 cup shortening
1 cup sugar
1 cup molasses
3 large eggs
1 cup buttermilk
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. nutmeg
Beat shortening at medium speed of electric mixer until fluffy; gradually add sugar, beating well. Add molasses, beat until blended. Add eggs, one at a time, beating until just blended after each addition. Add buttermilk; beat until blended in.
Combine flour with remaining dry ingredients. Gradually add to buttermilk mixture; beat until blended. Spoon into muffin tins, filling two-thirds full. Bake at 350 degrees for 20 minutes.
Yield: 2 1/2 dozen.
"I remember that at one time I saw two of my young mistresses and some lady visitors eating ginger cakes, in the yard. At that time those cakes seemed to me to be absolutely the most tempting and desireable things that I have ever seen; and I then and there resolved that , if I ever got free, the height of my ambition would be reached if I could get to the point where I could secure and eat ginger cakes in the way I saw those ladies doing."~Booker T. Washington
ALASKA CRAB DIP
My friend Eb Pope sent me this crab dip recipe all the way from Alaska. His friend, Val Samson, makes it for their Super Bowl get together. Thanks so much Eb and Val for sharing this with all of us.
8oz cream cheese, softened
12 oz of drained canned crab meat
1 oz shredded parmesean cheese
1/4 cup chopped green onion
2 tsp prepared horseradish
1/4 tsp hot pepper sauce
2 tbsp chopped red pepper
Heat oven 350. Mix all ingredients except 2 tablespoons of onions and the red peppers until well blened. Spoon into 9 inch pie plate. Bake 25 minutes. Sprinkle remaining onions and peppers over before serving.
"Yes'm, old friends is always best, 'less you can catch a new one that's fit to make an old one out of."~Sarah Orne Jewett
8oz cream cheese, softened
12 oz of drained canned crab meat
1 oz shredded parmesean cheese
1/4 cup chopped green onion
2 tsp prepared horseradish
1/4 tsp hot pepper sauce
2 tbsp chopped red pepper
Heat oven 350. Mix all ingredients except 2 tablespoons of onions and the red peppers until well blened. Spoon into 9 inch pie plate. Bake 25 minutes. Sprinkle remaining onions and peppers over before serving.
"Yes'm, old friends is always best, 'less you can catch a new one that's fit to make an old one out of."~Sarah Orne Jewett
BEEF STROGANOFF
This is for Holly Coffey. Holly, I make this for the Dickson's when I have leftover tenderloin, use whatever beef you have. It is very good.
1 1/2 lbs. sirloin beef tips
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons canola oil
1 large sweet onion, diced
16oz. pkg. fresh mushrooms, sliced
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon Dijon mustard
1 (16oz.) pkg. egg noodles
1/2 cup sherry
2 tablespoons all-purpose flour
1 (8oz.) sour cream
2 tablespoons chopped fresh parsley
Sprinkle beef tips evenly with salt and pepper.
Cook beef in hot oil in a large skillet over medium-high heat; add onion and mushrooms, and saute 3 to 5 minutes or until tender.
Stir broth, tomato paste and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.
Cook noodles according to package directions; drain.
Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley.
"Stroganoff is Marvelous Darlin, just Marvelous!"-Adele Forbes
1 1/2 lbs. sirloin beef tips
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons canola oil
1 large sweet onion, diced
16oz. pkg. fresh mushrooms, sliced
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon Dijon mustard
1 (16oz.) pkg. egg noodles
1/2 cup sherry
2 tablespoons all-purpose flour
1 (8oz.) sour cream
2 tablespoons chopped fresh parsley
Sprinkle beef tips evenly with salt and pepper.
Cook beef in hot oil in a large skillet over medium-high heat; add onion and mushrooms, and saute 3 to 5 minutes or until tender.
Stir broth, tomato paste and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.
Cook noodles according to package directions; drain.
Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley.
"Stroganoff is Marvelous Darlin, just Marvelous!"-Adele Forbes
CHICKEN-N-DUMPLING SOUP
I love this soup...you will too...
12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
2 14-ounce cans chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
Salt and pepper
In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings
“Chickens don't praise their own soup” Martinican Proverb
12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
2 14-ounce cans chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
Salt and pepper
In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings
“Chickens don't praise their own soup” Martinican Proverb
BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE
Butter, bananas, cherries, rum, brown sugar...this sweeter than sweet version of Bananas Foster has stood the test of time and is always a hit. I would like to dedicate this recipe to Babette McAuliffe. Today is her birthday and I think she is even sweeter than this show-stopping dessert.
1 stick butter, softened and divided
2 tablespoons rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 medium-size ripe bananas
7 maraschino cherries
3/4 cup granulated sugar, divided
2 big eggs, seperated
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups Bisquick baking mix
1/4 teaspoon ground cinnamon
Whipped cream
Melt 1/2 stick of the butter in a 10-inch castiron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
Beat remaining 1/2 stick of butter in large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine Bisquick and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 10 minutes. Invert onto a serving plate. Serve warm with whipped cream.
Serves: 8 to 10
Hope your Birthday gently breezes into your life all the choicest of things and all that your heart holds dear. Have A Fun- Filled Day.
1 stick butter, softened and divided
2 tablespoons rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 medium-size ripe bananas
7 maraschino cherries
3/4 cup granulated sugar, divided
2 big eggs, seperated
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups Bisquick baking mix
1/4 teaspoon ground cinnamon
Whipped cream
Melt 1/2 stick of the butter in a 10-inch castiron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
Beat remaining 1/2 stick of butter in large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine Bisquick and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 10 minutes. Invert onto a serving plate. Serve warm with whipped cream.
Serves: 8 to 10
Hope your Birthday gently breezes into your life all the choicest of things and all that your heart holds dear. Have A Fun- Filled Day.
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