Mom's Strawberry Jello Salad

This is one of my mom's standard pot-luck, family reunion, special event recipes.

3 pkg. strawberry jello

2 c. boiling water

2 (10 oz.) frozen strawberries, thawed

1 (No. 2) can crushed pineapple, drained

3 bananas, quartered lengthwise and sliced

1 c. chopped pecans

1 pt. sour cream

Dissolve jello in boiling water; add fruits and nuts.  Place half of jello mixture in large casserole dish.  Congeal.  Spread sour cream on top: spoon remaining jello mixture over sour cream.  Let congeal.

sauteed crab claws

Chef D came up with this recipe after we enjoyed a delicious similar version at a local pub/restaurant (edited: unfortunately, this restaurant closed). This recipe works well with frozen crab claws, too.

2 ounce white wine

1 tsp chicken base

1 tsp roasted garlic (or freshly pressed)

2 TBSP sun-dried tomatoes

1/2 tsp red pepper flakes

1/2 tsp dried basil

1/2 tsp dried thyme

1 TBSP lemon juice

1 TBSP heavy cream

1/2 lb crab claws*

1/4 lb butter, cut into pats

2 TBSP freshly grated Parmesan cheese

1 TBSP parsley, chopped fine

In a saute pan, add the wine, chicken base, roasted garlic, sun-dried tomatoes, red pepper flakes, basil and thyme. Allow liquid to reduce until almost gone. Add the lemon juice and heavy cream and allow to reduce by half. Now add the crab claws and the butter a part at a time. While adding the butter, keep the pan moving to keep the butter from breaking. When all the butter is added, remove from the heat and place in a serving dish. Top with Parmesan cheese and parsley and serve.

*you can use this sauce with fresh shrimp for a delightful change

strawberry blueberry crepes

Here is an easy and quick dessert:

4 4-Earth crepes

1 cup sliced strawberries

1 cup blueberries

1 T. sugar (optional)

whipped cream

Combine strawberries, blueberries & sugar.  Spoon berry mixture down the center of the crepe. Fold sides of crepe over berry mixture.  Top with whipped cream.  Makes 4 servings.  

papaya sorbet

5 tablespoons sugar

1 pound fresh red papayas, peeled, halved, seeded, and chopped

2 ½ tablespoons fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)

1 teaspoon honey

• Bring sugar and 1/3 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.

• Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.

• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

green curry beef

1 lb lean beef steak   

3 TBSP soy sauce      

2 TBSP peanut oil      

2 tsp salt    

3 TBSP green curry paste       

1 TBSP sugar  

14 oz can coconut milk 

2 cups chicken stock  

4 red chile peppers, sliced    

2 green onions, sliced

Handful of fresh basil leaves         

•Cut the beef into thin slices about two inches long. Set aside.

•Heat a wok or large skillet until hot. Add the oil, and when hot stir in the curry paste. Stir fry for 30 seconds. Drizzle in the coconut milk, stirring constantly. Add the sliced chili, soy sauce, salt, sugar and stock. Bring to a boil.

•Add the beef slices and green onions. Turn the heat to low and simmer the dish uncovered for 15 minutes until the beef is tender and the sauce slightly thickened.

•Stir in the basil leaves and cook until wilted. Serve at once with plain steamed rice. 

grilled swordfish with spicy fruit salsa

1 medium mango, peeled and diced

1 cup diced fresh pineapple

1/2 cup minced red bell pepper

1 jalapeno pepper, minced

2 tablespoons chopped fresh mint, divided

2 tablespoons fresh lime juice, divided

2 tablespoons olive oil

Salt and freshly ground black pepper

4 (5 to 6-ounces each) swordfish steaks

 

• Combine mango, pineapple, red bell pepper, jalapeno, 1 tablespoon mint and 1 tablespoon lime juice. Let stand at room temperature while grilling swordfish.

• Preheat a grill pan over medium-high heat.

• Whisk the oil, remaining 1 tablespoon lime juice, and remaining mint in a small bowl to blend; season with salt and pepper to taste.

• Brush both sides of the swordfish steaks with the lime juice and olive oil mixture. Grill the steaks until just cooked through, 3 to 4 minutes per side (depending on thickness of steaks).

Transfer the steaks to plates; spoon salsa over and around steaks and serve.

coconut shrimp with mango dipping sauce

Peanut or vegetable oil, for frying

1/4 cup cornstarch

3 large egg whites

Kosher salt and freshly ground black pepper

2 cups flaked coconut

1 1/2 pounds jumbo shrimp (16-20 per pound), peeled with tails on

• Heat 3 inches of oil in a heavy, medium stockpot to 325°F.

• In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch and egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.

• Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with Mango Dipping Sauce.

Mango Dipping Sauce

1/2 cup finely chopped red onion

2 tablespoons finely chopped red pepper

1 clove finely chopped garlic

1/4 teaspoon kosher salt

1 ripe mango, peeled and coarsely chopped

1 large navel orange, supremed (sections removed from between membranes)

1 tablespoon lime juice

1 teaspoon chopped chives

• In a small skillet on low heat, sauté the onions, stirring often (about 3 minutes). Add the red pepper and garlic and sauté a minute more. Turn off the heat and add the salt. Place the mango, orange, lime juice, and onion mixture in a food processor. Pulse until just barely smooth – do not overprocess.

• Transfer to serving bowl and garnish with chives.

ginger rice noodle soup

6 cups chicken stock

2 tablespoons finely grated ginger

1 pkg rice noodles

6 shitake mushrooms

1 1/2 teaspoon chicken base

1 small carrot – julienned

Freshly ground pepper

Chopped green onions

• Cook the rice noodles according to package directions. Drain and set aside.

• Warm chicken stock with mushrooms and ginger. Add carrots and rice noodles right before serving. Garnish with green onions and freshly ground pepper.

 

coconut rice

Ingredients:

• 2 cups uncooked basmati rice
• 1 1/2 cups light coconut milk
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup chopped green onions

To prepare rice, rinse with cold water; drain. Cover with water and let set for 20 minutes, then drain again (this brings the rice to a nice long size).  Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.

flavor-filled fruit slushie

Now that I am counting calories, I needed to find a sweet snack that will curb the appetite.  I think I have found just the ticket with a few items sitting around the kitchen.

1 banana

5 strawberries

1 t. lemon juice

1/2 c. crushed ice

1/4 c. water

1 packet of Splenda (or other sugar substitute)

Place all ingredients in a blend and puree to your satisfaction.  This turned out just delicious and was only 70 calories.  Gotta love it!

our favorite quiche

This is adjusted from a Fannie Farmer Cookbook recipe.  Chef D gave me a copy of the cookbook the year before we became engaged to be married.

2 cups light cream
4 eggs, beaten
1/2 t. salt
1/8 t. nutmeg
pinch of cayenne powder
8 slices bacon, fried and crumbled
1 1/4 c. shredded swiss cheese
Pie shell

Mix heavy cream, eggs, salt, cayenne, and nutmeg and beat well by hand with a wire whisk. Place crumbled bacon and cheese in the bottom of the pie shell and then carefully ladle the egg mixture over the top. Bake at 425 degrees for 15 minutes and then 350 degrees for 30 minutes.

If you want to make individual quiches, you can flatten out crescent roll dough, cut into squares, into muffin tins and bake at 350 for 20 minutes each (for giant sized muffin tins).

chef d's baklava

1 lb. walnuts - finely chopped

1/2 cup sugar

 2 t. cinnamon

3 sticks butter, melted

1 package phyllo dough

1 c. sugar

1 c. water

1 T. lemon juice

1 c. honey

1/2 t. vanilla

Preheat oven to 300 degrees.  Combine and set aside walnuts, 1/2 c. sugar, and cinnamon.  Using a pastry brush, lightly brush the bottom and sides of a 13x9-inch pan with melted butter.  Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.) Spread 1 cup of the walnut mixture.

Cut the remaining phyllo dough in half.  Layer 8 half sheets -- butter each layer.  Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.  Spread 1 c. of the walnut mixture.  Repeat 8 sheets and walnut mixture twice.  You will end up with 4 layers of nuts.

Layer the remaining half sheets on top -- butter each layer.  Brush the top with the remaining butter.  Trim the edges off. Cut halfway through the layers diagonally.  (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.

Bake 1 hour or until golden brown.  15 minutes before the baklava should be done, mix 1 c. sugar, water, and lemon juice in a sauce pan.  Cook sauce over a medium heat, stirring occasionally for 15 minutes.  Remove from heat, add the honey and vanilla, and stir until well blended.  Remove the baklava from the oven and finish cutting through the layers  Pour the sauce over the hot baklava.

Cool.  Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!  The longer you let the baklava sit, the better it gets.  After I have everything gathered and the nut mixture done, I can assemble the baklava in about 45 minutes.  Each pan makes 35-45 nice pieces depending on how close your cuts are.  

Remember that the frozen phyllo dough needs to thaw in the refrigerator for 6 hours.  If you thaw it at room temperature, the sheets of phyllo dough will stick together.  I have found that you can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go.

smoked salmon tartare

4 oz. pre-sliced smoked salmon

2 T. capers, drained and deep-fried

2 T. shallot finely minced

1 lemon, juiced

1 T. italian flat leaf parsley, finely chopped

1 T. dijon mustard

1 T. extra virgin olive oil

1 fresh hothouse cucumber, sliced in 1/4-inch slices

Finely mince the smoked salmon and plac en a a chilled bowl.  Add the shallot, lemon juice, parsley, dijon mustard, and olive oil and mix to combine.  Place a small dollop on each cucumber slice and sprinkle with fried capers.

gigi's buttermilk fudge

1 c. buttermilk

1 t. baking soda

2 c. sugar

1/4 c. butter

2 T. white Karo syrup

Put everything in a large, tall pot.  Cook until it reaches the soft ball stage (234 degrees).  Put the pan in a sink with an inch of water.  After it cools a little, beat it and if you want to, add a pinch of vanilla and/or cream.  Pour into a buttered Pyrex dish.

[edited to add:  I have found the beating to be key to this fudge getting to the right consistency to be fudge and not caramel.  We ended up putting it back into the Kitchenaid mixer with the whisk attachment and going at it for quite awhile before putting it back into the buttered dish.  You must get the air into the mix for it to be the right texture.]

A double batch fits nicely into a 13 x 9-inch dish.

[I always add a prayer at the end that I actually cooked it to the right stage!]

NOTE:  This is named "Gigi's" because it is my mother-in-law's recipe and she is called "Gigi" by her grandchildren.  This is not the recipe for another "Gigi's Fudge".

fresh fruit with mint-balsamic tea

This is my all-time favorite fruit salad.  It came from a Southern Living magazine years ago.

Serve this versatile compote on lettuce leaves as a salad, in a large bowl for a brunch or breakfast buffet, or in individual dishes as a dessert.

1 1/2 c. water

1/4 c. sugar 

1 regular-size tea bag

1/2 c. loosely packed fresh mint springs 

1 T. balsamic vinegar

2 c. cubed fresh pineapple

1 c. cubed honeydew

1 c. cubed cantaloupe

1 c. orange sections

1 c. fresh blueberries

Combine water and sugar in a heavy saucepan; bring to a boil.  Add tea bag and mint; remove from heat, and let steep 5 minutes.  Remove tea bag; stir in balsamic vinegar, and let stand 5 minutes.

Pour mixture through a wire-mesh strainer into a bowl, discarding mint.  Add fruit, stirring gently to coat.  Cover and chill at least 1 hour.  Yield: 5 cups.

Per serving:  Calories 158, Fat 0.7 g, cholesterol 0 mg, sodium 11 mg, carbohydrate 40.1 g, fiber 5.7 g, protein 1.4 g.

(To reduce calories, you can use 6 packets of splenda in the place of the sugar to reduce calories -- still tastes great. Just wait until after the tea has brewed before adding the splenda.  Calories will be 60 for 1 cup.)

shrimp and grits

I received this recipe from a friend who uses it from the Lady and Sons cookbook.

2 strips bacon

1/4 c. onions, diced

2 c. uncooked small shrimp, peeled and deveined

2 T. all-purpose flour

1/4 c. ketchup

1 t. worcestershire sauce

1 1/2 - 2 c. water

salt and pepper

shredded cheese

diced green onions

diced tomatoes

Fry bacon, remove pieces and set aside.  Saute onions in the bacon drippings until soft.  Add shrimp and stir 1-2 minutes.  Stir in flour until the shrimp is coated.  Add ketchup and worcestershire sauce and slowly stir in the water until it is at your preferred consistency for gravy.

Cook grits separately per package directions.  

Place grits on plate and drizzle shrimp mixture on top.  Add cheese, onions and tomatoes.

You may also cook the tomatoes with the onions and have them as part of your gravy.

butterscotch crispies

This is another traditional Christmas cookie from my husband's family.

1/2 c. shortening

1/2 c. butter

2 1/2 c. brown sugar

2 beaten eggs

2 1/2 c. all-purpose flour

1/4 t. salt

1/2 t. baking soda

Cream shortening, butter and sugar; beat eggs in one at a time; sift (or mix) dry ingredients and then add to creamed mixture.  Roll into teaspoon sized balls and bake at 350 degrees on an ungreased cookie sheet for 10-12 minutes.   Yield: about 5 dozen.

molasses cookies

These are a Christmas tradition in my husband's family.

2 c. all-purpose flour

1 T. ground ginger

2 t. baking soda

1 t. cinnamon

1/2 t. salt

3/4 c. shortening

1 c. sugar

1 egg

1/4 c. molasses

Cream shortening, sugar and molasses.  Beat in egg.  Sift all other ingredient (except sugar) and then add to the creamed mixture.  Roll into teaspoon sized balls and roll in sugar then bake at 350 degrees for 12-15 minutes.

gigi's german chocolate pie

1 package Baker's German Sweet Chocolate

1/4 c. margarine or butter

1 large can evaporated milk

1 1/2 c. sugar

3 T. corn starch

1/8 t. salt

2 eggs

1 t. vanilla

1 9-inch pie crust

1 1/3 c. coconut

1/2 c. chopped pecans

Melt chocolate and butter over low heat.  Mix sugar, corn starch and salt in medium bowl.  Beat eggs and vanilla in small bowl.  Gradually add chocolate mixture to egg mixture.  Add sugar mixture.  Put in crust.  Mix coconut and pecans then sprinkle on top. Bake at 375 degrees for 45-50 minute.  Let cool at least 4 hours.  Tastes great cold!

oatmeal bars

These bars are a great alternative to many similar prepackaged products and can be frozen for future use.

Preheat oven to 350 degrees.

3 c. whole oats

2/3 c. all-purpose flour (or 1/3 whole wheat and 1/3 white)

1/2 t. baking soda

1/2 t. salt

1 t. ground cinnamon

1/4 c. brown sugar

1 T. wheat germ

1/3 c. honey

1/3 c. oil

1/3 c. applesauce

1 egg, beaten

3 T. orange juice or water

1 t. vanilla extract

Combine oatmeal, flour, baking soda, salt, brown sugar, wheat germ and cinnamon together in a large bowl and mix well. In a separate bowl, combine honey, oil, egg, orange juice (or water), applesauce, vanilla extract. Mix thoroughly. Combine the dry and wet ingredients and mix again. Using a spatula, press mixture firmly onto a lightly oiled cookie sheet, forming one large rectangle about 1/3-inch thick (I usually only use about 2/3 of the sheet). Smooth the edges with the edge of the spatula. Bake at 350 degree for 12-15 minutes, until light brown and firm. Remove from oven and cool. Using a sharp knife, cut the large rectangle into smaller 1 1/2-inch by 3 1/2-inch rectangles.

[adapted from the Laptop Lunch User's Guide]