Potluck: Reader submissions start off juicy list

The minute from Ann Selig begins, “I adore your mainstay and recipes. This recipe was given to me years ago, and I’ve served it many times. Even people who dislike cabbage adore this casserole.”

Unfortunately, a subsequent line reads, “With St. Patrick’s Day entrance soon, we wanted to share this recipe with you.”

Ah oh.

Yes, St. Patrick’s Day has come and gone, and we totally ignored Ann’s recipe.

I feel bad.

Still, we can’t see because we can’t suffer this stew currently or on Easter or generally during Oktoberfest.

Thank you, Ann. Readers are going to adore it.

Cabbage Casserole

1 tiny conduct cabbage, chopped, baked and drained

2 pounds belligerent beef

1 tiny onion, chopped

1 can Ro-tel, undrained

1 can cream of duck or cream of fungus soup

2 cups grated cheese

Preheat oven to 400 degrees.

Place baked and emptied chopped cabbage in a bottom of a sprayed 13×9-inch vessel or dish.

Cook belligerent beef and onion; empty well. Crumble baked belligerent beef and onion on tip of a cabbage. Spread soup on top, afterwards undrained Ro-tel. Sprinkle cheese on top.

Bake until bubbly, about 30 minutes.

Makes 12 to 15 servings.

 

M. Aclin of Fort Smith writes, “This is so delicious. Even children like it.”

The recipe for Spinach Madeleine looks mouthwatering, and we had no difficulty reading it.

Why would I?

Because it’s handwritten, and a reader adds during a end, “Sorry about handwriting. I’m 96 years old. That’s my excuse. No computer. It’s usually something else to mangle and need to have repaired.”

Very wise. Write to me anytime.

Spinach Madeleine

2 packages solidified chopped spinach

4 tablespoons butter

2 tablespoons flour

2 tablespoons chopped onion

1/2 crater Pet divert (evaporated milk)

1/2 crater unfeeling glass (from a spinach)

3/4 teaspoon celery salt

1/2 teaspoon pepper

3/4 teaspoon garlic salt

1/2 teaspoon salt

6 ounces jalapeno cheese (pepper jack), cut into tiny pieces

1 teaspoon Lea Perrins

Dash of red pepper

Bread crumbs

Cook spinach according to package directions. Drain and haven liquid.

Melt butter in a pan. Add flour and stir until well-spoken though not brown. Add glass slowly. Add milk, stirring constantly. Cook until thick and smooth. Add seasonings and cheese. Stir good and brew with spinach. Refrigerate overnight.

The subsequent day, mislay from fridge and tip with bread crumbs. Bake 30 mins during 350 degrees.

 

Hate to rinse pots and pans?

Then we have a cookbook for you.

“Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet” by Daniel Shumski is installed with crafty ideas that make use of a iconic kitchen tool. It even includes instructions on how to deteriorate and purify your skillet (no soap!).

Who knew we could whip adult duck pot cake or lasagna in an aged frying pan? Shumski also serves adult recipes for Sausage, Cheddar and Broccoli Strata, Giant Cinnamon Bun, Crepes with Raspberries and Mascarpone, Bacon-Potato Skillet Bread, Deep-Dish Pizza, Seared Rib Eye Steak with Skillet Sauce, Scallop Risotto, Rice Pudding, Chocolate Cake and Upside Down Apricot Skillet Cake.

The 216-page paperback will be expelled Tuesday. we see it’s listed for $14.95 on Amazon.com.

Here are a recipes that make me wish to whip out a aged cast-iron pan.

Did we ever consternation how they done those tiny pieces of cheese wafers sitting atop your high-end salad?

Those are tuiles. Tuile is a French word for tile. Tuiles are customarily crisp, honeyed shapes done from dough, though also can be done from cheese.

This would make an overwhelming appetiser or ornament your favorite salad.

Parmesan Tuiles

4 tablespoons finely shredded Parmesan cheese (about 1 1/2 ounces)

Note: Shredded cheese from a supermarket or from a food processor shredding hoop works best. Shredding by palm produces shorter strands that have reduction possibility to interlock with other strands and form a lacey settlement you’re after.

Preheat a skillet over medium-low feverishness for dual minutes.

For any tuile, shower 1 tablespoon Parmesan in a round about 3 inches in diameter. Don’t container a circles too densely; withdrawal some tiny holes will give your tuiles their heading lacy pattern.

Cook until a cheese usually starts to burble and spin golden, about dual minutes, afterwards mislay a skillet from a feverishness and let cold for 10 minutes.

Use a spatula to pierce a tuiles from a skillet onto a prosaic aspect to cold for about 5 minutes.

Serve during room feverishness as a garnish, on a cheese image or on salads.

Makes 4 tuiles.

 

The macaroni and salsa for this classical image come together in a cast-iron skillet.

Mac and Cheese

1/2 teaspoon salt

2 cups bend macaroni

2 tablespoons unsalted butter

3/4 crater evaporated milk

1/2 teaspoon Dijon mustard

Pinch of cayenne pepper

1 1/2 cups shredded pointy cheddar cheese

Fill a skillet 2/3 full of water, supplement a salt and pierce to a boil over medium-high heat.

Add macaroni, spin a feverishness to center and cook, stirring occasionally, until a macaroni is usually bashful of al dente, about 10 minutes. Drain a macaroni and lapse to a skillet. Turn a feverishness to low. Add a butter and stir.

Add evaporated milk, mustard and cayenne and stir good to combine. Add cheese in 3 batches, stirring frequently as any collection is combined and watchful until a cheese has melted before adding a subsequent batch. After about 5 mins total, a salsa will be well-spoken and noticeably thicker. Serve hot.

Makes dual servings.

 

This Japanese pancake is routinely baked on a grill.

I like perplexing new things, and this image is really different.

Okonomiyaki

1 crater unbleached all-purpose flour

3 scallions, immature and white tools finely chopped separately

3 1/2 cups shredded cabbage (about 1/2 tiny head) or cole slaw mix

1/2 crater water

3 vast eggs

1/2 teaspoon salt

1 teaspoon canola oil

6 strips bacon

Toasted sesame seeds, chopped scallion greens, Okonomiyaki Sauce (recipe follows) and mayonnaise for serving

Preheat oven on a lowest environment to keep a initial okonomiyaki comfortable while we finish a second.

In a vast bowl, brew flour, a white tools of a scallions and cabbage.

In a tiny bowl, brew water, eggs and salt. Add a soppy reduction to a flour and vegetables and stir gently, usually adequate to pierce all together.

Place a skillet over medium-high heat, supplement a oil and feverishness dual minutes. Add half a beat and pull it down with a spatula to squash into a thick pancake, withdrawal about 1/2 in. of a vessel manifest around a beat (to scheme a spatula). Turn a feverishness to center and prepare until a underside is browned, about 4 minutes.

Place 3 strips of bacon (cut if necessary) atop a pancake. Flip a pancake so that a bacon is touching a skillet. Cook until a bacon is frail (lift to check) and no underdone egg remains, about 5 minutes.

Place a finished okonomiyaki on a image and pierce it into a oven to keep it warm.

Repeat with remaining beat and bacon. You might need to flow some oil off before continuing.

Cut a okonomiyaki into buliding and tip with sesame seeds and scallion greens. In Japan, a salsa and mayonnaise are mostly drizzled with a fist bottle in a crooked pattern, though we can also offer them on a side.

Makes 4 servings.

Okonomiyaki Sauce

Tip: A dump of oil on a measuring ladle or a discerning spritz of nonstick cooking mist creates measuring sugarine most easier — it slides out rather than sticking.

2 tablespoons Worcestershire sauce

3 tablespoons honey

1 teaspoon ketchup

1/2 teaspoon grated peeled uninformed ginger

In a tiny bowl, brew all reduction and brew good with a fork.

Makes 1/3 cup.

 

Plenty of duck creates adult for a miss of a normal membrane on this duck pot pie.

Chicken Pot Pie in a Skillet

Topping:

25 saltine crackers

3 tablespoons creatively grated Parmesan cheese

1/8 teaspoon dusty belligerent sage

3 tablespoons unsalted butter, melted

Filling:

2 tablespoons unsalted butter

1 crater diced onion (about 1 tiny onion)

3/4 crater diced celery (about 2 vast stalks, trimmed)

1 1/2 cups reduced-sodium duck broth

1 crater milk

1/3 crater unbleached all-purpose flour

1/2 teaspoon dusty thyme

1/4 teaspoon salt

1/4 teaspoon creatively belligerent black pepper

2 1/2 cups chopped baked chicken

1 crater solidified peas

For a topping, in a tiny bowl, finely vanquish a crackers. Stir in a Parmesan cheese and sage. Add butter and brew with a flare until a reduction are uniformly distributed. Set aside.

Preheat oven to 400 degrees with one shelve in a middle. Preheat skillet over center feverishness for dual minutes.

Make a filling: Add a butter to a skillet and concede it to melt, afterwards supplement a onion and celery. Cook, stirring occasionally, until a onions soften, about 10 minutes.

In a tiny play or measuring cup, brew gas and milk.

In another tiny bowl, brew flour, thyme, salt and pepper, afterwards shower into a skillet. Gradually drive in a gas and milk, adding about 1/4 glass during a time and whisking until a reduction thickens before adding some-more (may take as prolonged as 5 minutes). When all of a glass has been added, stir in a duck and peas and mislay a skillet from a heat.

Sprinkle a commanding over a skillet and place it in a oven. Bake until a commanding is commencement to brownish-red and a glass is effervescent around a edges, about 10 minutes.

Remove a skillet from a oven and send it to a shelve to cold slightly, about 10 minutes. Serve hot.

Makes 4 servings.

 

Rather than watchful for pink season, I’m meditative of substituting a suggested crater of solidified blueberries for this cobbler.

Yum.

Peach Cobbler

3/4 crater sugar, divided

2 tablespoons cornstarch

1/2 teaspoon belligerent cinnamon

6 cups peeled and sliced peaches (about 6 center peaches, cut into eighths)

1/2 crater all-purpose flour

1/2 teaspoon baking powder

Pinch of salt

8 tablespoons (1 stick) cold unsalted butter, cut into tiny chunks

1 vast egg, beaten

1 teaspoon vanilla extract

Preheat oven to 375 degrees with one shelve in a middle.

In a tiny bowl, brew 1/4 crater sugar, cornstarch and cinnamon.

In a center bowl, flow a sugarine reduction over a peaches and toss to discharge a sugarine evenly. Spread a peaches in a bottom of a skillet.

In a center bowl, brew a flour, baking powder, salt and remaining 1/2 crater sugar. Stir with a fork. Add butter and massage it into a flour, operative a lumps of butter between your fingers until usually really tiny pieces of butter remain. Work fast so that a butter stays cold.

Using a fork, stir in a egg and vanilla until a reduction is dampened and about a coherence of thick cake batter. Drop a reduction onto a fruit about 1 tablespoon during a time, being certain to cover a fruit.

Place a skillet in a oven and bake until usually starting to brown, about 40 minutes.

Remove skillet from oven and send to a shelve to cold until comfortable though not hot, about 30 minutes.

Makes 6 servings.

Note: Six cups solidified peaches (about 1 1/2 pounds) might be substituted.

Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email: jharshaw@swtimes.com.

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