Friday, December 25, 2009

Cavier -Egg Layer Appetizer

This is a tasty, festive looking appetizer for the Christmas holiday. If you don't have a small spring-form pan, start by removing the top and bottom from an 8 oz. tomato sauce can and line it with a baggie. Chop 2 hard cooked eggs and mix with 2T melted butter. Mix 1C sour cream with 4 oz. softened cream cheese and 1 finely chopped green onion. Put 1/2 of the egg mix in the bottom and tamp it down. Add 1/2 of the cream cheese mix and tamp it as well. Make one more layer of the egg and cream cheese mixture. Place the "stack" in the refrigerator for several hours to firm up. Just before serving, drain 1-2 oz. of cavier (we used lump fish but salmon would also give the nice red color) for 15 min. It is important to drain it well so it won't "bleed" over the stack. Remove the baggie from the can, cut it away and place on a serving plate. Top with the cavier and some chopped green onion serve with plain crackers. Obviously, regular black cavier could be used but we liked the red and green for Christmas.


Saturday, December 19, 2009

Chicken Strips with Cabbage

This is a favorite of mine for lunch but it would make an easy dinner too. Start by thinly slicing some onions and soften them in a saute pan with 2T butter. Add the boneless skinless chicken and brown. When the chicken is browned add slice cabbage, 1/2C water and cover to steam the cabbage and finish cooking the chicken. Season to taste with salt, pepper and tabasco sauce.


Sunday, December 13, 2009

Lemon Rosemary Salmon with Asparagus-mushroom Risotto

Place slices of lemon and rosemary on a sheet of aluminum foil big enough to make a package containing the salmon. Then place more rosemary and lemon on top of the fish and seal the package. Bake in a 350 F oven for 30 min or until the fish is flaky. We served the fish with a risotto, the basic recipe for which has appeared here before. We think risotto is a wonderful side for about any meat course you wish. It is versatile because the additives can be varied so widely. Asparagus and mushrooms are our favorites but you could use squash, peas, or almost any vegetable you wish. The tomatoes are topped with balsamic vinegar and grated Parmesan cheese, the same cheese used in the risotto. We served a chilled, dry white wine with the meal.


Wednesday, December 02, 2009

Left-over Turkey and Stuffing Bake

This is another of our favorite left-over recipes the origin of which is lost. Stir together 2C diced left-over turkey, 1/2C mayo, 1/2Cmilk, 1C diced celery, one can of sliced water chestnuts and one can of cream of celery soup, undiluted (mushroom soup will work as well). Place the mixture in an oven-proof dish and top with left-over stuffing, about 4C for this recipe. Bake, covered, at 350 degrees for 45 min. or until heated through. Topping with chopped parsley would be nice. We serve it with cranberry/orange relish. Comfort food, all the way.


Tuesday, December 01, 2009

Open-faced Turkey and Ham Sandwiches with Asparagus and Cheese Sauce

Here is a pretty easy recipe using left-over turkey and ham, both of which we had over the Thanks-giving holiday. We made a cream sauce by mixing 2T butter and 2T flour in a sauce pan. When the mixture becomes bubbly, add milk and thicken to your liking. Then add 4 oz. swiss cheese and stir until smooth. Season with salt and pepper to taste and add some cayenne pepper for some kick. Spoon the sauce over toasted bread, cooked turkey and ham and add some asparagus if you wish. A pretty good use, and a bit different, for ham and turkey. We served the sandwich with escalloped potatoes.