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Chef's Secrets: Recipes from Readers |
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Written by Sayuri Yamane
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Monday, 03 November 2008 |
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TURKEY TETRAZZINI Submitted by reader, Paula Valentin, of Reno
• 3-4 cups chopped cooked turkey
• ½ pound angel hair, thin spaghetti, spaghetti, or linguini dry noodles (your preference), cooked and drained
• 6 tablespoons butter
• ¼ cup flour
• 2 cups chicken broth
• 1 cup cream (or milk for a lighter recipe)
• ¼ cup sherry
• 1 clove garlic
• salt and pepper to taste
• dash of nutmeg
• 10 ounces sliced mushrooms
• ½ cup green peas and/or green onion (OPTIONAL)
• ½ cup grated Swiss cheese (OPTIONAL)
• ½ cup grated Parmesan cheese
1. Place cooked noodles in bottom of greased baking dish. 2. In large pot, melt 2 tablesppons butter. 3. Sauté garlic and mushrooms in large pot until tender. 4. Pour over noodles. 5. In same pot, melt remaining butter (4 tablespoons) and add flour. 6. Slowly whisk in chicken broth and cream. 7. Bring to boil while stirring to thicken. 8. Remove from heat and add sherry, cheese, turkey, mushrooms (if desired, add peas and/or green onion), salt and pepper, and nutmeg.
9. Stir to mix and pour over noodles. 10. Bake at 350ºF for 30 minutes.
English Toffee Submitted by Martha Bagley of Reno
• ½ pound milk chocolate (bar)
• 2 cups salted almonds
• ¾ cup butter
• 2 cups beet sugar
• 2 tablespoons white corn syrup
• 6 tablespoons water
• 1 teaspoon vanilla extract
1. Slice one cup of almonds in halves lengthwise; coarsely chop remainder of nuts. 2. Melt butter in heavy frying pan, add sugar, almond halves, corn syrup, and water. 3. Stir until sugar is blended and no un-dissolved sugar adheres to sides of pan. 4. Cook very slowly until amount in cold water separates into hard but not brittle threads (290˚F). 5. Stir occasionally to prevent burning. 6. Add vanilla. 7. Pour into 10” x 1” (¼” thickness) buttered pan or individual molds and cool. 8. While mixture is cooling: Cut chocolate fine; melt in double boiler over lukewarm water (115˚F). (Higher heat causes chocolate to gray and streak.)
9. Spread melted chocolate evenly over cooled candy and sprinkle with remaining almonds. 10. When hard, break or cut into pieces; store in tightly covered container between wax paper.
EASY-DO FRUITCAKE
Thanks to reader, Jan Anderson of Carson City, who answered the call for a fruitcake recipe that people won’t want to “re-gift.”
“This is not your ordinary
fruitcake with citron, candied orange peel, and currants.
It’s rich, so a small serving goes a long way. I’m sending this in since you mentioned fruitcakes that get re-gifted each year.
This isn’t one of them.”
• ½ pound candied cherries (red or green or some of each—don’t use maraschino cherries)
• 1 pound dates, halved (not the dryish ones—use the sticky kind of dates that come out during the holidays)
• 6 slices candied pineapple, chunked
• 4 ounces angel flake coconut
• 2 cups pecan halves
• ½ teaspoon salt
• ½ teaspoon vanilla
• 1 can Eagle Brand sweetened condensed milk
1. Mix all ingredients together in big bowl. 2. Grease an 8’ tube pan (angel food cake pan) lined with greased brown paper (bottom only). 3. Press mixture into pan. 4. Bake at 325˚F for 20 minutes.
5. Reduce to 300˚F for 70 minutes. 6. Cool on rack. 7. Remove. 8. Wrap in a plastic wrap or aluminum foil. 9. Store in refrigerator.
For Little Cakes:
Press mixture into greased muffin tins. Bake at 325˚F for 10 minutes. Reduce heat to 300˚F for 30 minutes.
Baked Apples
Submitted by reader, Mary McGrath, of Reno
• ½ cup walnut halves
• ¼ cup sugar
• ½ teaspoon ground cinnamon
• 4 baking apples
• 1 lemon, halved
• ¼ cup unsalted butter, melted, plus 2 tablespoons, cut into pieces
• ¼ cup packed dark brown sugar
• ¼ cup raisins
• 4 small cinnamon sticks
• apple juice
• cream
1. Preheat oven to 375˚F. 2. Place the walnuts, sugar, and cinnamon in a food processor and process until finely ground. Transfer to a bowl.
3. Core and peel the apples. Sprinkle the insides with lemon juice. Rub the outsides well with lemon juice. 4. Brush the apples with the melted butter. 5. Press the walnut mixture evenly onto the apples. Transfer to a shallow baking dish. 6. Combine the brown sugar with the cut-up butter in a small bowl. 7. Work with a fork to mix. 8. Add the raisins and mix with your fingers. 9. Fill the apples with this mixture. 10. Tuck a cinnamon stick into the top of each. 11. Drizzle any remaining melted butter over the tops. 12. Pour apple juice into the dish ¼ inch high. 13. Bake the apples until tender, about one hour. 14. Let cool on a rack for 15 minutes. 15. Transfer the apples to individual shallow bowls. 16. Spoon the juices around the apples and serve while still warm, or at room temperature, with cream on the side.
PUMPKIN CHIFFON PIE
Submitted by reader, Val Simmonds, of Edmonton, Canada
• 1 tablespoon gelatin
• 1/4 cup cold water
• 3 egg yolks
• ½ cup sugar
1. Prepare baked pie shell 2. Soak gelatin in cold water. 3. Beat egg yolks. 4. Add sugar in the eggs.
• 1 ½ cups cooked pumpkin
• ½ cup milk
• ¼ teaspoon salt
• ½ teaspoon each cinnamon, nutmeg, and ginger
1. Cook and stir these ingredients over, not in, hot water until thick. 2. Stir in soaked gelatin until dissolved. 3. Chill. 4. Whip three egg whites until stiff but not dry.
5. When pumpkin mixture begins to set, fold in egg whites. 6. Fill baked pie shell. 7. Chill to set. 8. Garnish with whipped cream. 9. Enjoy the end of Thanksgiving dinner with this light delicious pie. |
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