EASY GUACAMOLE

Here's another recipe from Stephanie, the nutritionist that visits the library.  It was from her A is for Avocado day.  It's really easy and really good.

Easy Guacamole
Ingredients:  
1 1/2  tablespoon coarsely chopped red onion  
1 tablespoon fresh lime juice  
1/8 teaspoon salt  
1 garlic clove  
1/2 small jalapeno pepper  
1 ripe peeled avocado  
1 tablespoon cilantro leaves (optional)

Directions:
Place first 5 ingredients in food processor and pulse until finely chopped. Add avocado and process until smooth. Top with cilantro, if desired.

STEAK DIANE WITH CREMINI MUSHROOMS

I made this recipe for Steak Diane a while back and it turned out so good.  Now that Joe and I are (fairly) over being sick, I think I will do this with the two steaks we have in the freezer.  The only thing I did not have last time was mushrooms, so I left them out.  I think I will add them this time although it was good without them.

STEAK DIANE WITH CREMINI MUSHROOMS

2 beef tenderloin steaks (4 ounces each), cut 3/4 inch thick  
1/4 teaspoon black pepper  
1/3 cup sliced shallots or chopped onion
4 ounces cremini or white button mushrooms, sliced  
1 1/2 tablespoons Worcestershire sauce  
1 tablespoon Dijon mustard

1.  Lightly coat large nonstick skillet with cooking spray, heat over medium-high heat.  Add steaks; sprinkle with pepper.  Sear steaks 3 minutes per side for medium-rare or to desired doneness.  Transfer steaks to plate; set aside.

2.  Spray same skillet with cooking spray (I also added 1 tablespoon of butter); place over medium heat.  Add shallots; cook 2 minutes.  Add mushrooms; cook 3 minutes, stirring frequently.  Add Worcestershire sauce and mustard; cook 1 minute, stirring frequently.

3.  Return steaks and any accumulated juices to skillet; heat through, turning once.  Transfer steaks to serving plates; top with mushroom mixture.

Makes 2 servings.

EASY PEACH COBBLER

I should have this recipe memorized because I make it so much.  But I don't.  I always have to look it up.  This cobbler is good with peaches, plums, apples, just about any fruit you want to use.  It has never let me down.  If you need a quick dessert, this is the recipe for you.


Picture from google images.

EASY PEACH COBBLER

1/4 c. butter 4 c. peeled and sliced peaches, nectarines or apples 1/2 c. sugar 1 tbsp. plus 2/3 c. baking mix (Bisquick) 1/2 tsp. ground cinnamon 2 tbsp. firmly packed brown sugar 2 tbsp. milk Preheat oven to 400 degrees. In 1-quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is size of small peas. Stir in milk until moistened; drop spoonfuls onto peaches. Bake for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. Makes 6 servings.

MANDARIN ORANGE POUND CAKE

I often volunteer to bring the treat for fellowship time at church.  I wanted to make something different, but easy.  So I went through my recipe books and found this.  It turned out so good.

MANDARIN ORANGE POUND CAKE

Ingredients:
1 package (16 ounces) pound cake mix
1/2 cup plus 2 tablespoons orange juice, divided
2 eggs
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained
3/4 cup powdered sugar
Grated peel of 1 orange

Directions:
1.  Preheat oven to 350*F.  Grease 9-inch bundt pan.

2.  Beat cake mix, 1/2 cup orange juice, eggs and milk in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy.  Fold in orange segments.  Pour batter into prepared pan.

3.  Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean.  Cool in pan 15 minutes on wire rack.  Invert cake onto rack; cool completely.

4.  Combine sugar, orange peel and remaining 2 tablespoons orange juice in small bowl; stir until smooth.  Drizzle glaze over cake.  Allow glaze to set about 5 minutes before serving.

Makes 16 servings

I had difficulty with the glaze.  It was runny and didn't really harden.  I added the orange juice all at once.  If I had it to do over I would add the liquid a little at a time to the powdered sugar until I got the right consistency.  Next time I will.

Enjoy!  Everyone at church did.  It was really good.

LITTLE PIES

I made little pies for Bible Study a while back.  I took pictures as I went so I could show them to you.  They are so easy!

First I took a box of ready made pie crusts.  Use any brand you want.  They are all good.

Unroll it and cut it out using a cookie cutter, or large mouth jar lid.   I used a scalloped cookie cutter because I was trying to make them a little fancy.  Each crust gave me 6 pie crusts.

 

I sprayed a muffin tin with vegetable oil spray and put the crusts in to make a little cup.

 

 Then I used apple and cherry pie filling and filled each one.  Each can made 12 little pies.

I baked them at 400*F for 22 minutes.  They were wonderful!

SUNDAY TIP #2

The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result. 

Jim Lahey
Co. and Sullivan Street Bakery, New York City

CHILLY DAY SOUP

It's getting chilly out.  What better way to warm up than with some Chilly Day Soup.  Another winner from my Amish and Mennonite Cookbook.  And with not feeling so good this week, this may be just the thing.

This soup is so very good and very easy.  The last time I made it, I did the whole thing in less than an hour.  The only thing I did differently was add chicken to the soup which was just great.  So I thought I would pass it on to you.

CHILLY DAY SOUP

(Taken from "From Amish and Mennonite Kitchens"

by Phyllis Pellman Good and Rachel Thomas Pellman)

Makes 6-8 servings

1 large carrot

2 cups water

2 large onions

1 quart diced potatoes

2 tablespoons rice

1/3 cup macaroni

1 teaspoon salt

1/4 teaspoon pepper

2 cups milk

2 tablespoons butter

1.  Chop carrot and cook in 2 cups water.  While cooking chop onion.

2.  When carrot is partially cooked, add onions, potatoes, rice, macaroni, salt and pepper.  Add enough water to cover and cook until tender.

3.  Add milk and butter and heat thoroughly.

Variations:

1.  Add 2 cups chicken broth in place of milk and butter.

2.  Add 1 cup cooked meat to soup when milk is added.

Try it.  I think you'll like it.