Asian Lettuce Cups with Spicy Ground Turkey Filling

Asian Lettuce Cups with Spicy Ground Turkey Filling

Makes 4-6 servings

Recipe adapted from California Sol Food Casual Cooking from the Junior League of San Diego  (Food photography by Frankie Frankeny)

Ingredients:

• 1-2 Tablespoons peanut oil or vegetable oil 
• 3 Tablespoons minced red onion or shallots
• 2 Tablespoons minced garlic 
• 2 Tablespoons grated ginger root
• 1-1/2 lbs. ground turkey
• 4 Tablespoons soy sauce 
• 1 Tablespoons Sriracha sauce
• 1 teaspoon fish sauce
• 1 cup chopped fresh cilantro
• 1/3 cup chopped peanuts
• 1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Directions:

1. Chop onion and set aside. 
2. Peel ginger root, then grate with the large side of a cheese grater.
3. Chop garlic 
4. Chop cilantro 
5. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes
6. Add garlic and ginger root and saute about one minute more
7. Add ground turkey to frying pan and break apart
8. Add soy sauce, chili garlic sauce, and fish sauce. 
9. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
10. Add chopped cilantro and cook 1-2 minutes more
11. Serve filling in lettuce leaves
12. Chop peanuts and put in small bowl to serve on the side

California Sol Food celebrates the sunny climate of San Diego with simple, refreshing recipes that perfectly reflect the casual, surf’s-up lifestyle of America’s Finest City. In addition to 163 triple tested recipes, California Sol Food offers fabulous menus, great cooking tips, and 25 full-page food photographs by Frankie Frankeny, recently named one of The 100 Most Creative People in America by Entertainment Weekly Magazine.  A 2005 West Regional Winner of the Tabasco Community Cookbook Award.

Back in the Day Bakery Old Fashioned Cupcakes

Old-Fashioned Cupcakes

Recipe courtesy Cheryl Day, The Back in the Day Bakery Cookbook
Back in the Day Bakery, Savannah, Gerogia

Serves: 24 cupcakes

Ingredients

• 1 3/4 cups cake flour (not self-rising)
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 sticks unsalted butter, cut into cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Old Fashioned Frosting, recipe follows

Directions

1. Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
2. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
3. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
4. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:

2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

Old-Fashioned Cupcakes on the Food Network

Justin Wilson's Barbecue Sauce

Recipe from:

Justin Wilson's 

Outdoor Cooking with Inside Help

 Ingredients:

•  3 cups Onions, chopped
•  1/4 cup Honey
•  1 tablespoon Garlic, chopped
•  2 tablespoons Lemon juice
•  1 cup Sweet Red or Green Pepper, chopped
•  1 tablespoon Salt
•  1/2  cup Parsley, dried
•  3 tablespoons Lea & Perrins Worchestershire Sauce
•  1 cup Dry white wine
•  1/2  teaspoon Mint, dried
•  3  tablespoons Vinegar
•  1  tablespoon Liquid smoke
•  2  cups Ketchup
• 1/2  tablespoon Louisiana hot sauce

Directions:  

1. Place all ingredients in a pot that is big enough to hold them. 
2. Bring to a boil.  
3. Cook, covered, on low heat for several hours.  

Corn and Potato Soup with Bacon

A perfect meal-in-a-bowl for busy weeknights or special weekends.

Makes 4 servings

This recipe is adapted from the 1978 community cookbook of the Eagles Auxiliary #3748 in Ava, Missouri

INGREDIENTS:

• 3 cups diced potatoes
• 1 cup chopped onion
• 4 slices bacon
• 1 can cream-style corn
• 4 cups milk or half & half
• 1/2 teaspoon black pepper
• salt to taste

INSTRUCTIONS:

1. Cover potatoes with water and cook until tender.
2. Dice bacon and fry until crisp and remove to paper towel to drain.
3. Add chopped onion to bacon pan and fry until golden.
4. Combine fried onions, potatoes, corn and milk.
5. Heat mixture until boiling.
6. Sprinkle bacon bits for garnish.

Baked Deviled Eggs

Food Writer's Favorites - Entrees - Quick & Easy Recipes

Baked Deviled Eggs

Recipe from Suzanne Hall, Food Editor, The Chattanooga Times, Chattanooga, Tennessee

Deviled eggs are traditional picnic fare, but in this recipe, shared by a Chattanooga cooking teacher, they get a classy touch for brunch or supper.  The eggs are good served over rice, toasted English muffins or waffles.  For a fancier dish, serve them in puff pastry shells.  However you serve them, they are quick, easy and tasty.

Serves 6 to 8

6 hard-cooked eggs
1 cup plus 3 tablespoons dairy sour cream
2 teaspoons prepared mustard
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup chopped onion
1/2 cup chopped green pepper
1 can (10-3/4 oz.) condensed Cream of Mushroom Soup, undiluted
1/4 cup chopped pimento
1/2 cup grated Cheddar cheese

Peel eggs; cut in half, lengthwise.  Remove yolks; reserve whites.  

Mash yolks, blend in 3 tablespoons sour cream, mustard & salt.  Filled reserved egg whites with yolk mixture.  

Heat butter in a medium saucepan.  Add onion and bell pepper; saute' until tender.  Remove from heat.  Stir in mushroom soup, pimento and remaining 1 cup sour cream; mix well.

Pour half of the soup mixture into a shallow 1-1/2 quart baking dish.  Arrange filled eggs, cut-side up, in a single layer over the soup mixture.  Pour remaining soup mixture over eggs.  Top with cheese.  Bake in a preheated 350-degree oven 20 minutes, or until heated through.  Let stand 5 minutes before serving.  Serve over hot cooked rice, toasted English muffins halves, waffles or puff pastry shells.

Ice Cream Pie

PIE PAN ICE-CREAM DESSERTS

The Farm Journal's Timesaving Country Cookbook was printed by Doubleday in 1961.  I found this vintage cookbook at a garage sale and found myself reading it from cover to cover.  This is one of my favorite desserts from the book.  I make several of these in different flavors for a last minute dessert or birthday party with cake.  The ice cream makes the pie shell - so no pastry is needed.  Basically, you freeze the shell and then add your filling of choice and return "pie" to the freezer.  Here's how to do it.

Ice Cream Pie Shell

Line a pie pan with 1 quart of ice cream of any flavor you desire.  For a more generous "crust" use 1-1/2 pints of ice cream.  Cut ice cream into 1-1/2 inch slices and lay in bottom and sides of the pie pan to cover.  Cut remaining slices in half and and arrange around the top of the pan to make rim.  Fill spaces with ice cream where needed and use the back of a spoon to smooth the "crust".  Freeze the completed shell in a large freezer bag.  Freeze until firm before adding fillings.

Here a recipe for 

Chocolate-Peppermint Pie

1 tablespoon cocoa powder

1/2 cup sugar

1 (4 oz.) pkg chocolate pudding mix

1 teaspoon vanilla

2 cups heavy cream

2 (8") frozen peppermint ice cream shells

Combine cocoa and sugar. Add to pudding mix and prepare as directed on package.  Add vanilla and fold heavy cream into the chocolate pudding mixture.  Pour into the 2 peppermint ice cream shells and freeze until firm.  Makes 2 (8") pies.

Indiana Meat Loaf

 

 Indiana Meat Loaf 

from the  NUTBREAD AND NOSTALGIA COOK BOOK  

of the Junior League of South Bend, Indiana circa 1979

 Ingredients 

•  2 slices rye bread, cubed
•  2 slices white bread, cubed 
• 1 cup water 
• 1 pound ground beef, chuck or sirloin 
• 1 medium onion, chopped 
• 1 teaspoon snipped parsley 
• 1 egg, slightly beaten
• 1 teaspoon salt 
• 1/4 teaspoon pepper 

 Directions 

 In a large bowl, combine breads and water. When water has been absorbed, mash with fork. Stir in meat, onion and parsley. Add the egg, salt, and pepper. Mix well. Place the mixture in a 9 x 5 x 3-inch pan. Bake at 375 degrees for 40-60 minutes. Can be prepared in advance. Serves 4 to 6.