]]> Amy Thu, 01 Apr 2010 16:28:53 GMT http://engagedpatrons.org/Blogs.cfm?SiteID=8060&BlogID=131&BlogPostID=6517 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!

]]> Lisa Tue, 02 Mar 2010 13:20:19 GMT http://engagedpatrons.org/Blogs.cfm?SiteID=8060&BlogID=131&BlogPostID=6462
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

]]> Lisa Thu, 18 Feb 2010 15:03:04 GMT http://engagedpatrons.org/Blogs.cfm?SiteID=8060&BlogID=131&BlogPostID=6225 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!

]]> Laura Tue, 19 Jan 2010 11:49:00 GMT http://engagedpatrons.org/Blogs.cfm?SiteID=8060&BlogID=131&BlogPostID=6042

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 !!

]]> Laura Thu, 10 Dec 2009 10:23:15 GMT http://engagedpatrons.org/Blogs.cfm?SiteID=8060&BlogID=131&BlogPostID=6037 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.

]]> Laura Wed, 09 Dec 2009 13:07:31 GMT http://engagedpatrons.org/Blogs.cfm?SiteID=8060&BlogID=131&BlogPostID=5866 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.

]]> Laura Tue, 03 Nov 2009 16:52:04 GMT http://engagedpatrons.org/Blogs.cfm?SiteID=8060&BlogID=131&BlogPostID=5663

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 !!

]]> Laura Fri, 02 Oct 2009 12:43:12 GMT