Just when we think winter is over, 'ole man winter throws us a curve with another little reminder that winter is still with us. It feels good to sit down with a nice warm bowl of soup. Add some good conversation and dinner is complete.
Joan Weeks of Cape responded to a request for French potato soup that we received some time ago from Mary Burton of Anna. Joan looked through several of her cookbooks to find there were many different versions, but the one she shares with us is her favorite.
French Potato Soup
Slice very finely the white parts of four leeks. Slice one medium-sized onion and cook the vegetables in two tablespoons butter until they just begin to turn golden. Add five medium-sized potatoes, peeled and sliced, one quart chicken broth or water, or a combination of both, and one tablespoon salt. Boil for 35 to 40 minutes. Rub the liquid through a fine sieve, return it to fire, and add three cups milk and two cups medium cream. Season to taste and bring to a boil. Cool and rub through a very fine sieve. When it is cold, add one cup heavy cream. Chill thoroughly and serve garnished with finely chopped chives. Serves eight.
Joan also adds that her family likes it served hot and it truly is delicious.
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Desserts are a very important part of our existence and menu planning, and Dee Enderle of Cape Girardeau agrees. She wants you to try what she thinks is the most moist and delicious cake she has ever eaten, and perfect for the coconut lover.
Fresh Coconut Cake
1 package white cake mix, with pudding in the mix
2/3 cup buttermilk
1/3 cup water
3 eggs
1 teaspoon vanilla
1 teaspoon coconut flavor
1 cup Eagle Brand milk
1 (16 ounce) can cream of coconut
1 (8 ounce) container frozen whipped topping, thawed
1 package shredded coconut
Mix cake mix according to the package directions using the 2/3 cup buttermilk and 1/3 cup water. Bake in 350-degree oven in a sprayed 9-x-13-inch pan for 27 to 30 minutes. Combine Eagle Brand milk and cream of coconut. Punch holes in cake while hot. Pour the milk and coconut mixture over cake. Cool. Spread with whipped topping and sprinkle with shredded coconut. Refrigerate until ready to serve.
I have to agree with Dee, this is a very good cake. When I make it, I usually put coconut in the cake mix, and sometimes I stir well-drained crushed pineapple into the whipped topping for the top. Play around with the recipe and try it several different ways.
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Many of our favorite recipes have been redesigned to meet the needs of 1990's styles of cooking. Many of us need faster, healthier recipes to serve our families. This Upgraded Beef Stroganoff recipe is good to fix on meeting or ballgame nights.
Upgraded Beef Stroganoff
1 1/2 cups uncooked bow tie pasta
1 pound beef tenderloin tips, cut into 1-inch pieces
1/8 teaspoon pepper
1/2 pound mushrooms, sliced
1/3 cup coarsely chopped onion
2 teaspoons cooking oil
1 1/2 tablespoons all-purpose flour
3/4 cup low-sodium beef broth
1 tablespoon sliced green onions
1/4 cup light sour cream
Cook the pasta according to package directions; drain and keep warm. Coat a large skillet with non-stick cooking spray and heat on medium high. Cook and stir beef, half at a time, for one to two minutes or until browned. Season with pepper. Remove and keep warm. In the same skillet, saute mushrooms and onion in oil until tender. Stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir for two minutes. Return beef to skillet and heat through. Serve over pasta. Top with green onions and sour cream.
Yield: 4 servings.
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Another good recipe to have handy is Cordon Bleu Casserole. The recipe can certainly be made healthier by using the low-fat or no-fat options that are available to us.
Cordon Bleu Casserole
4 cups cubed cooked turkey or chicken
3 cups cubed fully cooked ham
1 cup (4 ounce) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups light cream
1 teaspoon dill weed
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
TOPPING:
1 cup dry bread crumbs
2 tablespoons butter or margarine, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts
In a large bowl, combine turkey, ham and cheese; set aside. In a saucepan, saute' onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil one minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over the meat mixture. Spoon into a greased 9-x-13-inch baking dish. Toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Yield: 8-10 servings.
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Last week we had a request for how to soften a fruit cake. Helen Porter of East Cape shares her tried and true method. She noted that she uses a variety of different ingredients. The fruit brandy can be apricot, blackberry or whatever flavor you desire. Canned nectar may also be used for the canned fruit syrup.
Wrap cake in thin cloth like cheesecloth, either natural or synthetic. Mix equal parts of syrup poured off of canned fruit and a fruit brandy. Pour over bottom, top and sides of cloth-covered cake. Be sure to tip the cake to the side and coat the sides well. Wrap in aluminum foil. Re-soak cake every three to five days until the cake is as moist as desired.
Thank you, Helen, for sending in that interesting tip. I'm sure that it will come in handy to the person who made the request and many others.
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We have a request for a good recipe for corned beef and cabbage. With the upcoming St. Patrick's Day holiday, I'm sure this will be a popular dish on many tables in the area.
Send in your favorite recipes and I'll see you next week.
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