I was watching an episode of Emeril Lagasse’s show, on the Food Network, the weekend prior to Mardi Gras.  The episode featured classic recipes from New Orleans, and this episode inspired me to surprise my husband on Mardi Gras with Jambalaya and Bread Pudding.  I am a huge fan of Jambalaya. The reason is that the recipe can be altered to your particular taste.  If you look in cookbooks or on the Internet you will find many variations of this classic dish. I encourage you to find one that appeals to you and your family.  The recipe I use comes from the classic cookbook, “The Joy of Cooking”.  I make a couple modifications to suit my own taste, so if you have “The Joy of Cooking” you will see that my recipe is a little different.  This recipe made enough for 3 meals.  We enjoyed it on Mardi Gras and had it for lunch a couple of days later.  I even froze a portion that will be supper in a couple of weeks.  The meal was a huge hit, and Tim said it was the best Jambalaya I’ve ever made (so I will be sticking to this recipe!) The Bread Pudding topped off the meal perfectly. 
See you next month, meet me in the kitchen!
Lisa Breithaupt, The Gourmet Librarian
 
Recipe
Jambalaya
Ingredients:
2 pounds of chicken
2 cups of cubed ham
Salt and pepper
2 T of vegetable oil
1 pound of Italian sausage
1 cup of chopped onion
1 medium green pepper chopped
2 stalks of celery
Minced garlic that equals 1 clove
2 cups of rice
2 T of tomato paste
Cayenne pepper to taste
2 cups of hot water
2 cans of diced tomatoes
2 T parsley
¼ t. thyme
1/8 t pepper
1 bay leaf
Hot sauce to taste
2 T Worcestershire sauce
3 packets of Sweetener (or sugar ) to taste.
 
Directions:
Heat the chicken, cut in bite size pieces, in a large skillet or a Dutch oven over medium heat. Season with salt and pepper.  Cook the chicken for about 10 minutes until brown.  Add ham and sausage and cook until brown.  Remove meat to a plate.  Add onion, bell pepper, celery (referred to by chefs as the holy trinity of Cajun and Creole cooking) and garlic.  Cook 2 minutes until the veggies are clear.  Add rice, tomato paste and red pepper.  Stir in the remaining ingredients.  Return the chicken, sausage, and ham to the pot.  Cook covered over medium-low heat until the water is absorbed and the chicken is cooked through, about 20 minutes.  Continue cooking until the sauce thickens, 5 – 8 minutes.
 
Although this recipe has a lot of ingredients don’t let it intimidate you.  It’s easy to put together and the dish is absolutely delicious.  If, when you add the rice there doesn’t appear to be enough liquid, add some chicken broth.  Be careful towards the end of cooking stirring frequently to ensure that your rice isn’t sticking.  The sauce should be thick and the rice moist.   Some other side dish suggestions would be creamed spinach, a baked sweet potato, greens, corn on the cob, okra and tomatoes – and don’t forget the cornbread!

During the month of February we often think of love, and the people we love, and how we can demonstrate to them how much we love them.  I often cook for people to let them know how much I care.  There’s nothing more satisfying than sitting down with friends and cooking things that you know they like; favorite meats, veggies, desserts and seeing their satisfaction.  I’m going to share a delicious crock pot dish I discovered a couple of years ago.  Sweet Tomato Chicken. The ingredients sound a bit unusual but let me assure you that when they are combined and simmered together for hours in a crock pot, the sauce is delectable and you will have your guests guessing as to the content.

See you Next Month, Meet me in the Kitchen !
Lisa Breithaupt, The Gourmet Librarian

Recipe
Sweet Tomato Chicken

Ingredients:

• 6 chicken breasts
• 3 cans diced tomatoes
• 1 can sweetened condensed milk
• 1 onion chopped
• 1 package of mushrooms, sliced

Directions:
Mix tomatoes, condensed milk, onion and mushrooms.  Place ½ of the tomato mixture in crock pot.  Place the chicken breasts in crock pot on top of mixture.  Cover the breasts with the rest of the tomato mixture.  Cook for 5 to 6 hours on high.

I serve this on top of pasta with a green salad and bread. A great dessert and you have a dinner for guests ready.  I would also serve this on top of rice !

The recipe for CCPL's entry into the Sixth Annual Mocktail Event,  the Marga-READ-A:

Ingredients:

• 1/4 cup Coconut Cream
• 1 1/4 cup of cranberry juice
• 1 cup Apple Juice
• Lime Juice to taste
• 1 T. Grenadine

Directions:

Mix a small amount of juice with the coconut cream in a blender to make sure the cream mixes in well with the juice. Add the rest of the ingredients. The traditional Margarita is enjoyed in a glass that has had the rim salted.  We dipped the rims of our cups in apple juice and then colored holiday sugar to give the drinks a festive look.  All of the above ingredients can be purchased at your local grocery store.  Grenadine is a syrup that is made with pomegranate juice.  Coconut cream  has less water than coconut milk, it has a thick consistency.  Both of these items can be found in the drink mixer section of the grocery store. This can be served in individual glasses or from a punch bowl.

See you next month,

Meet me in the kitchen!

 

Lisa Breithaupt, the Gourmet Librarian

In this between time between Thanksgiving and Christmas we entertain a lot of family and friends and I’m always on the search for a good recipe that’s easy and delicious.  I’m sure I’ve found one that you will enjoy for many years to come. It’s the perfect recipe to serve to guests when you are short on time but want to serve an elegant dish.  From the first time I tried it I knew it would be ending up in my “favorites” recipe book.  I hadn’t made it for awhile but recently made it for my parents and my mother in law.  My mom and mother in law are both excellent cooks and they enjoyed it tremendously.

 

See you next month. Meet me in the kitchen.

 

Lisa Breithaupt, The Gourmet Librarian

 

Pork Chops with Apples and Stuffing

Ingredients:

6 boneless pork chops (I put 8 in my huge casserole dish, pork chops with bones also work fine)

1 T. oil

21 oz can apple pie filling

6 oz package of stuffing mix prepared

Directions:  Brown the chops in oil.  Grease a casserole dish (9 X 13 is recommended).  Spread the canned apples in the bottom of the dish. Place the chops on top of the apples.  Prepare the stuffing according to the box directions. Spoon the stuffing over the chops.  Cover dish with aluminum foil. Bake at 350 degrees for approximately 1 hour.  Uncover and bake for 10 minutes more.

Serve by using a spatula to scoop out a chop with both a generous serving of apples underneath and the stuffing on top.  I usually serve with green beans or asparagus and a salad.  To cut preparation time I do not prepare the stuffing on the stove. I use very hot tap water and mix it up in a bowl.  It will cook during the baking process. I also stir a cup of Craisins in the stuffing as I prepare it.  The Craisins give an additional sweetness and makes the dish look festive for the holidays.  Enjoy !!

 

Amy Matheney from the New Richmond Branch has had several requests that she share her recipes from her Gifts in a Jar Program; here they are:

 Hot Cocoa Mix in a Jar

Ingredients

• 1 1/2 cups NESTLÉ CARNATION Nonfat Dry Milk
• 1/3 cup granulated sugar
• 1/4 cup plus 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa
• 1/2 cup miniature marshmallows (optional)

Using a pint jar, combine dry milk, sugar, cocoa and marshmallows in large bowl. Pour into 2-quart jar or tall container. Seal with lid and decorate with fabric and ribbon.

Recipe to attach to attach: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk. Makes 4 servings.

---

Curried Rice

Ingredients

• 1/4 c. raisins
• 3/4 c. long grain rice
• 1 crumbled chicken bouillon cube
• 2 tbsps. dried minced onion
• 1/2 tsp. curry powder

Use a 1/2 pint wide mouth jar. Pack each layer.

Mix the bouillon, onion and curry together and set aside. Dump the raisins in the jar, then the rice, and then the spice mixture.

Seal and decorate, and attach the recipe tag.

Recipe tag:
Curried Rice
You will need:
2 1/2 c. water
Bring the water to a boil. Add the contents of the jar and stir. Cover and simmer for 15-20 minutes. Serves 5-6. Make as a side dish for pork or chicken.

---

All-Purpose Rub for Meat

Ingredients

• 4 tablespoons white sugar
• 1 tablespoons salt
• 1 tablespoon paprika
• 1 tablespoons mustard powder
• 1/2 teaspoon ground black pepper
• 1 pinch dried oregano
• 1 pinch dried thyme

In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.

To use: coat meat in mixture, and then grill as desired.

---

Holiday Oat Cookie Mix

Ingredients

• 1 cup all-purpose flour mixed with ½ tsp baking soda
• 3/4 cup white baking pieces
• 1 cup rolled oats
• 1 cup red and green candy-coated milk chocolate pieces
• 1/3 cups packed brown sugar
• 1/3 cups granulated sugar

Layer in the following order: White baking pieces, oats, red and green candy pieces, brown sugar (pack), sugar, flour mixture.

Attach tag:
Holiday Oat Cookie Mix
Empty the contents of the jar into a large bowl; stir until mixed. Add ½ cup butter, melted and cooled; 1 slightly beaten egg; and 1 tsp vanilla. Stir until combined. Drop dough by heaping teaspoons 2” apart onto ungreased cookie sheets. Bake in a 375oF oven for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks; cool. Makes about 36 cookies.

---

Cream Cheese Mints

Ingredients

• 2 oz cream cheese at room temperature
• 2 cups powdered sugar
• 12 drops food coloring (green, red)
• 24 drops flavoring extract (mint, cherry, and butter or eggnog)

In a bowl, use your hands to blend the powdered sugar and the cream cheese until completely mixed. Work the flavoring through the dough. Knead in the food coloring. Place the dough between two pieces of wax paper and roll it with the rolling pin until it is about ½” thick. Cut dough with cookie cutters.

Refrigerate in an airtight container, with wax paper in between layers, for up to 2 weeks.

Makes 2 dozen mints.

I have been craving Mexican food which ties into the easy soup recipe I have to share with you.

I received this recipe from my sister-in-law. It is a favorite dish of hers to make for company. She leaves the soup on the stove for guests to help themselves and add the yummy toppings she has lined up on the kitchen counter. Although this recipe has a lot of green chilies it is mild and has a distinctive Mexican flavor.

My husband and I both loved the Taco Soup. I hope you do too! Enjoy! Buen Apetito!

See You Next Month! Meet Me In The Kitchen!

Lisa, The Gourmet Librarian

Taco Soup

Ingredients:

• 2 pounds Ground Beef
• 2 cups diced Onions
• 2 (15.5 oz.) cans Pinto Beans
• 1 (15.5 oz.) can Pink Kidney Beans
• 1 (15.4 oz.) can Whole Kernel Corn, drained
• 1 (14.5 oz.) can Mexican-style Stewed Tomatoes
• 1 (14.5 oz.) can diced Tomatoes with Chilies
• 2 (4.5 oz.) cans diced Green Chilies
• 1 (1.25 oz.) package Taco Seasoning Mix
• 1 (1 oz.) package Ranch Salad Dressing Mix

Optional:

• 1 (4.6 oz.) can Black Olives, drained and sliced
• 1/2 cup Green Olives, sliced

Directions:

Brown and drain the ground beef. Add chopped onions and cook until the onions are wilted. Add the remaining ingredients. Cook for at least a half an hour. Serve soup in bowls and allow family or guest to garnish with their favorite toppings.

Topping Suggestions:

• Tortilla Strips
• Fritos
• Shredded Lettuce
• Chopped Tomatoes
• Sliced Black Olives
• Salsa
• Sour Cream
• Shredded Cheese.

As Summer gradually lets go and Fall moves in, I have been thinking of how to put to use the final vegetables I’ve been getting from my garden.  A co-worker brought in some eggplant last week.  I didn’t grow eggplant this year but definitely have it planned for next year.  I began thinking what I could do with it..should I grill it or make eggplant parmesan?  I also had some green pepper, zucchini and tomatoes and began looking through my cookbooks for something that would have these ingredients.

I came across a recipe for Ratatouille…you know, like the movie?  I had never made Ratatouille before because quite frankly it intimidated me but I decided to be brave and give it a try.  I followed a very easy recipe I found in my copy of The Joy of Cooking.  Although there is a lot of chopping of vegetables involved the whole process was very simple and the product was delicious.  My husband enjoyed it and as it is with most dishes it was even more delicious the next day.

See you Next Month, Meet me in the Kitchen

Lisa Breithaupt

Ratatouille Provencale Recipe

Ingredients:

¼ cup of olive oil

1 medium eggplant, peeled and cut into 1 inch chunks

1 pound zucchini , cut into 1 inch chunks

2 T. olive oil

1 ½ cups sliced onions

2 large red bell peppers, cut into 1 inch squares

3 garlic cloves finely chopped or 1 ½ t. minced garlic in a jar

Salt and black pepper to taste

1 ½ cups peeled, seeded, chopped fresh tomatoes or one 14 oz. can diced tomatoes drained

½ t dried thyme

1 bay leaf

Basil to taste

Pitted black olives chopped

 

Directions:

 

Heat ¼ oil in skillet or Dutch oven.  Add eggplant and zucchini and cook, stirring until golden and tender, 10 to 12 minutes. Remove the vegetables and set aside.  Reduce heat to medium.  Add 2 T. of olive oil and onions.  Cook until onions are slightly softened.  Add bell peppers and garlic until vegetables are just tender but not browned, 8 to 12 minutes.  Season with salt and pepper.  Add tomatoes, thyme and bay leaf. Reduce heat and cook for 5 minutes.  Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more.  Taste and adjust seasonings.  Stir in basil and chopped olives.

 

Not only is this a delicious side dish but it is versatile. You can serve it warm or cold.  It can be served as a topping to pasta, mashed potatoes or an omelet. You can also put whatever vegetables you would like to change the flavor. I had some mushrooms that I didn’t have any plans for and threw those in as well.   Enjoy !!

 

I took my last family vacation of the summer.  This one has been planned for several months.  My mom and dad have been seeing plays in Strasburg, Pennsylvania for years.  The plays are at the Sight and Sound Theater and are all plays of epic proportion which are based on Bible Stories.  Mom offered to buy all of our tickets if we could arrange a few days to be away.  Since my husband, Tim has never been to Gettysburg I wanted to take advantage of being in its vicinity and also, Hershey, Pennsylvania.

We left early on Sunday morning and drove to Gettysburg. We went to the National Cemetery to see the site where Lincoln delivered the Gettysburg address. We then went on an auto tour of the battlefield.  The high light of our Gettysburg visit for my mom and I, however was our dinner at the historic Dobbin house.  The Dobbin House is the oldest building in Gettysburg.  It was built in 1776 by the Reverend Alexander Dobbin in order to begin a new life in America for himself and his family. Today his home, listed on the National Register of Historic Places, is a colonial restaurant where candlelit elegance, superior food in abundance, and gracious service bring back the sights, sounds and tastes of two centuries ago.

We were greeted at the door by hostesses dressed in colonial dresses.  One of the girls led us through the narrow hallways and up the stairs to the second floor.  We were seated at our table which was lit by candlelight. The waitress brought us a basket of home baked bread.  There was white bread, zucchini bread and some lemon poppy seed muffins to enjoy.  A scoop of soft, whipped butter was in a small dish on the table.  Everything I had was delicious from the Spinach Salad with the hot bacon dressing to the Veal medallions in Pennsylvania mushroom sauce.  We all enjoyed the colonial fare and were too full to enjoy dessert. After our meal we went upstairs to see the museum part of the Dobbin House. In the stairwell is a hide out. There are cupboard doors and when they are opened reveal a cupboard but the cupboard can be moved and there is a big hiding space, for the Dobbin House was a stop on the Underground Railroad.

We toured Hershey the next day.  Joshua and Isabel enjoyed seeing how Hershey candy bars are made.  We continued our trip to Lancaster.  We enjoyed another Pennsylvania Dutch meal at a local restaurant called Good N Plenty.  We saved room for dessert and enjoyed a serving of Shoo Fly Pie for dessert.

The next day we continued our touring of Amish country and enjoyed our lunch at a local smorgasbord called Shady Maple.  We were amazed at the amount of food and people being served and pleased at the quality of the food.  One of my mom’s favorite desserts was the Amish Cracker pudding.

We enjoyed the play, In the Beginning, that evening.  It was a theater experience like no other I have ever experienced and I have seen some rather high tech theater over the years. The children were enthralled by the number of animals both live and robotic which appeared on the stage and in the aisles.

Much of our last day was spent on the road but we enjoyed the time talking about all of our adventures, the places we saw, the play, and of course the wonderful food.  This month I’d like to share two of the desserts I enjoyed in the Pennsylvania Dutch tradition.  Shoo Fly Pie and Amish Cracker Pudding. 

See you next month, meet me in the kitchen.

Lisa Breithaupt

 

Wet Bottom ShooFly Pie

Ingredients:

2 deep dish 10 inch pie shells, unbaked

Crumbs:

3 cups all-purpose flour

1 cup dark brown sugar

½ cup unsalted butter, softened

 

Filling:

1 cup molasses

2 cups dark brown sugar

1 large egg

2 cups boiling water

1 T baking soda

 

Directions:

Preheat oven to 350 degrees.  Mix the ingredients for the crumbs with your fingers until it forms fine crumbs; set aside.  Mix together the molasses, brown sugar and egg with a whisk until smooth.  Measure out the 2 cups of boiling water and add the baking soda, being careful as it will foam; stir.  Gradually add the water mixture to the molasses mixture and stir well to combine.  Pour half of the liquid into each pie shell, being certain not to fill the shell much more than halfway.  Top each pie with equal portions of crumbs.  Bake for about 40 minutes or until the liquid is set.  Remove from oven and place on racks to cool.

 

Amish Cracker Pudding

 

Ingredients:

2/3 cup cracker crumb (saltines or graham for an even sweeter taste)

½ cup sugar

1 T. flour

½ cup of shredded coconut

½ teaspoon salt

2 ½ cups sweet milk

 

Directions: Mix the first five ingredients well. Onto this mixture pour 1/2 cup cold milk and let all soak while heating in a double boiler the two cups of milk. Stir soaked crackers and other ingredients into hot milk. Cook 15 to 20 minutes, stirring constantly. Chill.

I recently took a vacation with my family. We went to Pigeon Forge and Gatlinburg, Tennessee to spend the week.  My mom and dad met us there.  My mom and I love tearooms and attempt to locate a tearoom when we go on vacation together.  The Wild Plum Tea Room is named for the Wild Plum trees which surround the building, an old log home, which is hidden off the beaten path outside of Gatlinburg.  Mom and I parked the car and walked up to the back porch.  There was a guest book with instructions to sign your name, the number in your party, and to take a seat.  We sat down and enjoyed the coolness of the shade and the quiet dulcimer music that was playing over the speakers.  A hostess came out and looked at the guest book as several parties had arrived during the few minutes we were waiting. She escorted us into the screened in porch dining room which was next to a small creek. Our table was a small, lace covered table in the corner of the porch with cane seats.  Our waitress came immediately and we ordered the House drink which was Wild Plum Tea (the tea does not have Plums in it) .  She brought us our drinks and about 6 small Wild Plum Muffins with Wild Plum jelly to enjoy while we perused our menu.  My mom and I decided to order the Wild Plum Medley which consisted of a serving of Chicken Salad, the soup of the day, and a wild green salad with home made dressing.

Mom and I enjoyed the atmosphere while we were waiting for our food. The screen porch had a plexi glass wall which was not immediately noticeable. This allowed the back porch dining room to be utilized  even during extremely hot or cool weather.  The over head fans kept the room cool and comfortable.  We happened to strike up a conversation with some folks who were sitting next to us.  Two couples from Middletown, what a small world !!

Our plates arrived and the presentation was beautiful.  Antique china plates held a generous scoop of chicken salad which had big chunks of chicken, mayonnaise, celery and diced Gala apples. The wild green salad was fresh and the home made dressing, resembling a Catalina, was delicious.  The soup, which was Tomato Basil, was fresh and served in a vintage sherbert glass which placed it higher above the rest of the food. My mom and I collect vintage glass and had never thought to use it in this manner.  After we enjoyed our lunch we decided to split a dessert sampler plate so we could taste three of the desserts, all home made.  The first was a flourless Belgium chocolate torte with Raspberry sauce, the next was an Amaretto Bread Pudding with Amaretto sauce and sliced almonds on top, and the third which was called the Brownie Delight.  This consisted of a gooey brownie followed by a layer  of home made chocolate sauce, some ice cream, more chocolate sauce, home made whipped cream and walnuts on top.  Everything was remarkable.

Our bill was $60.00 which included lunch, drinks, dessert, tip and a copy of the Wild Plum cookbook which was chock full of delicious recipes (52 Soup recipes !!)  This month I decided to share the Wild Plum Tea and muffins with you.  I hope you enjoy and I would highly recommend a visit to the Wild Plum Tearoom if you find yourself in the Gatlinburg vicinity.

See you next month, Meet me in the kitchen,

Lisa

 

Wild Plum Tea

• 4 Family Size Tea Bags
• 2  cups of sugar
• 2 cups of prepared citrus beverage (Five Alive is what the tea room used)
• ½ cup of lemon juice

 

In a 1 gallon pitcher steep the teabags in 1 quart of boiling water for 10 minutes. In a small saucepan combine the sugar with 2 cups of water and boil until the sugar is completely dissolved. Remove the teabags from the pitcher and add the sugar water, citrus beverage and lemon juice. Fill the pitcher with cold water to make 1 gallon of tea. Serve hot or cold. If served hot pour over cinnamon sticks.

 

Wild Plum Muffins

 

• 2 cups of self rising flour
• 2 cups of sugar
• 2 t. allspice
• 1 cup of chopped walnuts
• 1 cup of drained pitted plums puree’d and 2-3 T of applesauce  (OR 2 small jars of Plum Baby food)
• 3 large eggs
• 1 cups of vegetable oil

 

Pre-heat your oven to 350 degrees.  Combine dry ingredients in a medium size bowl. Then add plums and applesauce. If plum baby food is used omit the plums and applesauce.  Add eggs and oil.  Stir by hand until all ingredients are mixed well.  Grease well miniature muffin tin and fill half way with the muffin batter. Bake 12-15 minutes or until the edges of the muffins pull away from the tin.  This recipe produces 10 dozen miniature muffins.

 

 

Cool down with some refreshing salads.

July 2009

When the temperature rises I crave a nice, cold salad. My mom always made salads during the summer. Dad’s garden had an abundance of delicious vegetables and we could have salad for lunch and dinner every day during the summer if we wanted. I’m going to share a few of my favorites with you this month.

Cucumber Salad

Ingredients:

• 8 cups thinly sliced and pared cucumbers
• 3 small onions peeled and sliced thinly
• 1 1/2 cups of sour cream
• Minced garlic to taste
• 2 teaspoons of sugar
• 1 teaspoon of salt
• 1 T. white wine vinegar
• 1 teaspoon of dill weed

Place cucumbers and onions in large bowl. Mix remaining ingredients and gently fold into cucumbers and onions. Chill before serving.

 

Pea Salad

Ingredients:

• 3/4 cup of vinegar
• 3/4 cup of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 small bag of frozen peas, drained
• 1 can of shoepeg corn
• 2 oz jar of diced pimento
• 1 or 2 onions finely diced
• 3 stalks of celery chopped

Combine all ingredients. Chill over night.

 

Simple Oil and Vinegar Slaw

Ingredients:

• 1 cup of red wine vinegar or cider vinegar
• 2 Tablespoons of sugar or 2 packets of Splenda
• 2 Tablespoons of vegetable oil
• 1 16 ounce bag of shredded cabbage or 1/2 head of shredded cabbage
• 1 teaspoon of salt
• Pepper to taste 

Toss and Serve.

Delicious and Fancy Stacked Salad

• 2 cups of sugar snap peas
• 2 cups of frozen or fresh peas
• 2 cups wax beans trimmed
• 1 medium head of Romaine lettuce, separated into leaves
• 12 cherry tomatoes halved
• 1 medium yellow bell pepper, cored, seeded, and diced
• 1 medium cucumber, peeled, seeded and diced
• 1/4 cup of golden raisins

Dressing:

• 1/2 cup fat free plain yogurt
• 2 Tablespoons fat free mayonnaise
• 4 teaspoons curry powder
• 2 teaspoons lemon juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1 medium garlic clove minced

Bring a large pot of water to a boil over high heat. Add the peas and beans; cook for a couple of minutes. Drain in a colander set in the sink. Rinse with cold water. Arrange the lettuce leaves among 4 plates. Divide all of the veggies among the plates arranging in stacks or decorative patterns. Whisk the dressing and drizzle over the salads. Serve at once.

This is a beautiful and colorful salad to impress your guests. Don’t tell them how simple it was to make!

See You Next Month! Meet Me In The Kitchen!

Lisa, The Gourmet Librarian

Crockpot Lasagna: incredibly tasty & economical!

June 2009

Crockpot Lasagna

Lasagna has always been one of my favorite foods. Although the dish is generally believed to have originated in Italy the word "lasagna" comes from the Greek lasanon meaning "trivet or stand for a pot", "chamber pot". The Romans borrowed the word as "lasanum", in Latin, meaning "cooking pot". The Italians used the word to refer to the dish in which lasagna is made. It wasn't long before the name of the food took on the name of the serving dish.

In the comic strip GARFIELD, lasagna is said to be the favorite food of Garfield an orange tabby cat who enjoys eating, but especially loves lasagna.

The greatest, food find I have made this month is Crockpot Lasagna. You really aren’t going to believe this one. I have always been a huge fan of lasagna, but truth be told, I haven’t made it very often. I’ve been looking for economical meals ever since my husband was laid off from his job 9 weeks ago. I discovered this recipe on the Internet, and couldn’t believe it would work. I decided to give it a try and my husband and I both agreed that this was some of the best lasagna either of us had ever tasted. The good thing about it is that you don’t have to pre-cook the pasta noodles. Just put everything in the crockpot and 4 hours later you have some delicious, authentic-tasting lasagna. Salad and garlic bread completes the meal. Serve some delicious cannoli from a local bakery, and you have an Italian dinner to please.

See You Next Month! Meet Me In The Kitchen!

Lisa, The Gourmet Librarian

Crockpot Lasagna

Ingredients:

• 2, 26 oz. jars of spaghetti sauce
• 1/2 pound of cooked ground beef (optional)
• 15 oz tub of ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup shredded Parmesan
• 1 egg beaten
• 2 tsp Italian seasoning
• Any vegetable you want to add (I used a bag of frozen spinach, thawed and drained well)
• Uncooked lasagna noodles (regular, NOT the no-cook kind)

Directions:

In a medium sized bowl combine egg, ricotta, 1-cup mozzarella, Parmesan, Italian seasoning, and vegetable.

Combine the meat and the sauce.

Cover the bottom of your slow cooker with 1/4 of the sauce mixture. Add a layer of noodles. You’ll need to break the noodles to fill in some of the spaces. Spread a layer of the cheese mixture over the noodles, and then cover with the second layer of sauce. Continue making layers, ending with the sauce. Make sure that the top layer of noodles is well covered with sauce.

Cook on low until the noodles are tender and most of the liquid has been absorbed. It took my slow cooker 4 hours. Sprinkle the top with the remaining cup of mozzarella and cover just until it melts.

This recipe makes a LOT of lasagna. It fed my family of 4 for two meals and I also got a couple of lunch portions out of it. Mangia!

May 2009

Pineapple Au Gratin: An Easter Tradition

I entertained almost all of my husband’s family for Easter this year. When I thought about what to serve, ham immediately came to mind. I like to serve ham for Easter and Christmas and turkey for Thanksgiving. I have always served my Pineapple Au Gratin casserole with ham at Easter. “Au Gratin” is just fancy talk for “covered with bread crumbs and sometimes butter and grated cheese and browned in the oven”.

This recipe tradition began years ago when my mom discovered the recipe. As I was talking to her on the phone this morning, I asked where she found the recipe, but she couldn’t recall. I do know that the recipe has been a traditional part of our Easter menu for over 20 years now, and as I made the recipe, I was reminded just how simple it is to make. I actually made it the night before Easter as it can be made in advance and baked the next day. As always, the recipe turned out delicious and was the perfect compliment to the ham. There weren’t any leftovers – my nephew Caleb made sure of that! “Oh, Aunt Lisa, you made your pineapple stuff! I’ll attempt to hold back so everyone else can have a helping before I dig in.”

Enjoy!

See You Next Month! Meet Me In The Kitchen!

Lisa, The Gourmet Librarian

Pineapple Au Gratin

Ingredients:

• 1 cup of sugar
• 8 Tablespoons of flour
• 2 cups crushed pineapple, drained
• 2 cups of shredded sharp cheddar cheese
• 1 roll of Ritz crackers, crushed
• 1 stick of melted butter or margarine

Directions:

Mix together the sugar, flour, cheese, and pineapple. Pour into casserole dish. Spread crackers on top. Pour melted butter or margarine over crackers. Bake for 30 minutes at 350 degrees. Serve immediately.

Note:

Some tips: Splenda may be used instead of sugar. Mild cheddar can be substituted for sharp depending up on your taste. Try crushing the Ritz crackers right in the wax paper pocket. Begin gently. The more you crush the more room there is to crush the rest. This cuts down on cracker crumb mess. If you make this ahead, wait until you are about to bake it before putting the crackers and butter on top.

April 2009

Versatile & Economical Pork Chops!

One of my favorite TV cooks, Emeril Lagasse makes no secret of his love of pork. Another favorite of mine, Paula Deen, cooks some variation of pork chops about once a week. Pork is delicious, nutritious and economical which is a plus in these economic times. I am always looking for easy, delicious, economical recipes to cook for my own family, and I came across this one a few weeks ago. At first I was a little leery but as I was making it I was thrilled to see how easy it was. I had this recipe ready to put in the oven in a matter of minutes. When my husband took a first bite he immediately asked when I was planning on making it again. I made it for a friend who recently had a baby and her whole family enjoyed it. I also shared it with another friend of mine, and it was a hit at her house. I hope you enjoy it as well.

See You Next Month! Meet Me In The Kitchen!

Lisa, The Gourmet Librarian

Pork Chop and Wild Rice Bake

Ingredients:

• 1 package (6 ounces) seasoned long grain and wild rice mix (I used Uncle Ben's brand)
• 2 cups of water
• 1 1/3 cups French's French Fried Onions, divided
• 1 package (10 ounces) frozen cut green beans, thawed and drained
• 1/4 cup orange juice
• 1 t. grated orange peel
• 4 boneless pork chops (I put 6 in the casserole dish)

Directions:

Preheat the oven to 375 degrees. Combine rice mix and seasoning packet, water, 2/3 cup of the French Fried Onions, green beans, orange juice, and orange peel in casserole dish. Arrange pork chops on top. Bake uncovered, 40 minutes or until pork chops are no longer pink near center. Sprinkle chops with remaining French Fried Onions and bake five more minutes or until onions are golden.

Note:

I decided to try a variation and it also turned out delicious. I love the Zataran's Caribbean rice mix. I used that instead of the Long Grain and Wild Rice mix, and I also added a can of chunk pineapple. Instead of the orange juice, I used the pineapple juice that was in the can. I sprinkled the chops with a little curry powder and some Mrs. Dash. This variation proved to be delicious, and I now have two ways to prepare these pork chops.