Tuesday, July 6, 2010

Perfect Baked Polenta

Hi Blog Followers. I know I haven't posted a recipe in quite a while. My Mom, Jane Manel, to whom I had dedicated my recipe book, passed away April 12, 2010. She had been my inspiration and since she passed I haven't had the urge to Blog.
However, I found this recipe for polenta and remembered how my Mom used to make it on the stove. If you've ever tried it, you know what happens when the mixture boils and the bubbles pop. They splash and hit you with hot cornmeal! So, when I saw this recipe in the Buffalo News I was anxious to try it. It was not only delicious, but neat, with no splashes.

8 c. water
1 tsp. salt
2 c. polenta (corn meal)
2 to 3 T. butter
¼ c. grated Italian cheese (Peccorino Romano)

Heat oven to 350º. In a 3-4 qt. oven-proof pot, like a Dutch oven, combine the water, salt, cornmeal and butter. Bake uncovered for 1 hour and 20 minutes. Stir and bake for 10 more minutes. Remove the pan from the oven and stir in the grated cheese. I then pour into two 9"x13” pans, cover with tomato sauce and top with grated cheese. Let stand about 5 minutes, cut into squares and serve! It’s delicious! I’m sure my Mom would have loved this recipe!

Monday, March 29, 2010

Devonshire Cream for Fruit

I found this recipe on "Just a Pinch Recipe Club" website. It was submitted by Bonnie Roberts. Check out their site for more recipes.

1 -8 oz. pkg. cream cheese

1 ¼ c. sour cream

Juice of one lemon

2 tsp. vanilla

2 c. powdered sugar

Mix all ingredients together and serve over fruit or as a fruit dip.

Monday, March 22, 2010

Chicken Salad

I just made an awesome chicken salad. When chicken breasts are on sale buy a large package, bake it all and use in in various dishes.

1 cooked chicken breast, cut into cubes
1 stalk celery, chopped
1 small onion, chopped
2 T. mayo
1 T. pesto sauce or dried tomato pesto

Mix together and serve on crackers or in a sandwich with whole grain bread, a bagel or in a pita pocket.

Monday, March 15, 2010

Slow Cooker Beef and Barley Soup

One day, when I saw my friend, Jean, she told me she had this dish cooking. It sounded so good, I went home and tried it and have made it three times since! It's easy and so delicious! I even mixed up a batch before going to bed one night, put it on low and in the morning I awoke to a delicious smell. I knew my sister was coming over and would be hungry when she arrived. She loved it!

1 small piece sirloin steak
1 onion
1 carrot
1 stalk celery
1 can or box beef broth
1 small can mushrooms (or fresh, cut up)
Seasoning, if desired

Cut up meat and brown in a small frying pan. Put in 1 1/2 quart slow cooker. Chop onion and brown in same pan before adding to cooker. Cut up carrot and celery and add with broth and mushrooms. Set on low for 8 hours and forget about it! When you come home you'll smell that delightful aroma and feast on a delicious meal! If it's too thick add more broth or eat as a stew!

Monday, March 8, 2010

Peanut Butter Dip

½ c. peanut butter
4 oz. cream cheese
2 T. brown sugar or Agave
2 T. milk

Mix all ingredients together and serve with apple slices. This recipe can be doubled.

Saturday, March 6, 2010

Creamed Spinach

My friend, Zsue, made this and I love it on everything or just by itself!

4 pkg. frozen spinach

2 c. Chicken or vegetable broth

3 cloves garlic, crushed

2 T. olive oil

4 eggs

Defrost spinach. Heat on stove with broth. Simmer garlic in oil until golden. Add to spinach. Beat eggs and add to mixture continuing to beat with emersion blender. Serve on pasta, rice, on a pizza crust, etc. It’s delicious!

Monday, February 22, 2010

Slow Cooker Chili & Cornbread Pie

I made this with a can of turkey chili instead of making it from scratch. It was delicious!

1 pound ground beef or turkey
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can tomato sauce
1 ½ tsp. garlic powder
1 tsp. chili powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 c. milk
1 egg
2 T. melted butter
½ c. shredded Cheddar cheese

1. Place the ground meat in a skillet over medium heat, and cook and stir until browned, about 10 minutes, breaking up the meat as it cooks. Drain, and put into the slow cooker. Stir in the kidney beans, tomato sauce, garlic & chili powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter. Stir until just mixed. Add cheddar cheese. Spoon the corn bread mixture over the meat mixture in the slow cooker.
3. Set the cooker to low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

This can also be baked at 350º in a 9"x13" pan for about 35 minutes.