Tipsy Cherries

From Jacques Pepin:
During the summer, when cherries are plump, ripe, and juicy, put up cherries in alcohol and keep them in the cellar to enjoy during the winter. My mother always had some preserved cherries on hand. Served with some of the cherries, this eau de vie makes a great after-dinner drink. I sometimes use pure grain or fruit alcohol (about 190-proof) that I dilute by half with distilled water, but if this is not an option, substitute vodka.

Trim the stems of about 1 pound large sweet cherries such as Bing, leaving about 1/2 inch of stem attached to the cherries. (If the stems are pulled out, the alcohol will permeate the cherries, making them soft and mushy instead of firm and crunchy.) In a bowl, mix about 1/2 cup light corn syrup and 1 1/2 cups eau de vie or vodka. Pack the cherries into a Mason jar and pour the alcohol mixture over them so it just covers the fruit. Cover the jar with a tight-fitting lid and set aside in a cool place for at least a month. Serve in a brandy glass with some of the liquid. The cherries will keep for a couple of years.

Spinach and Artichoke Dip

Spinach and Artichoke Dip

• 8 slices bacon
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can quartered marinated artichoke hearts, drained
• 1 (5 ounce) container garlic-herb flavored cheese spread
• 1 cup grated Parmesan cheese
• 1 cup sour cream
• 1/2 cup mayonnaise

1. Preheat oven to 400 degrees.
2. Cook bacon and crumble.
3. Mix all ingredients.
4. Put mixture into a 8x8 inch baking pan. Bake for 20 minutes, or until and light brown and bubbly.

Baked Beans with Hot Dogs

Baked Beans with Hot Dogs

• 1/3 cup chopped onion
• 1/3 cup ketchup
• 3 T molasses
• 1 1/2 tablespoons brown sugar
• 2 teaspoon mustard
• 1/3 teaspoon Worcestershire sauce
• 1 large (28 oz) pork and beans in tomato sauce
• 4 hot dogs, cut into 1/2 - 1 inch slices
  

1. Preheat oven to 300 degrees.
2. Combine all ingredients except hot dogs.
   
3. Place in small casserole and bake for 1 1/2 hours.
4. Mix in hot dogs and bake another 1/2 hour or until done.

Radish Appetizer

Radish Appetizer

• 2 bunches large radishes
• 3 oz. cream cheese, softened
• 1 teaspoon celery seed
• 1 teaspoon light cream

1. Clean radishes and cut in half. Cut a thin slice from radish to make level, if necessary.
2. Mix cream cheese, celery seed and light cream.
3. Top radishes with the cream cheese mixture.

Cucumber Appetizer

Cucumber Appetizer

• 4 oz soft cream cheese
• 3 tablespoons mayonnaise
• 1/4 cup Parmesan cheese
• 1 or 2 thickly sliced cucumbers

1. Mix cream cheese, mayonnaise, and Parmesan until smooth. Top cucumber slices with the mixture.

Pavlova

Pavlova

• 4 large egg whites at room temperature
• 1 cup of sugar
• 1 tsp of white vinegar
• 1/2 Tbsp of cornstarch
• 1/2 tsp of vanilla extract
• 3/4 cups of whipping cream
• Fresh fruit such as strawberries, blueberries, raspberries, bananas, kiwi, peaches, etc.

1. Preheat the oven to 275 degrees. Line a baking tray with either foil, parchment paper or a silpat.
2. Beat egg whites to soft peaks. Continue beating, adding sugar slowly, until egg whites are glossy stiff peaks.
3. Sprinkle cornstarch and vinegar on mixture and gently fold in.
4. Add vanilla and fold again.
5. Spread meringue in pan in a circular shape with the outside edges higher than the middle. You also make make individual circular meringues.
6. Bake for 1 hour and 15 minutes. Meringue should be crisp on outside.
7. Turn off oven and leave oven door slightly open until meringue is cool.
8. Whip cream, add a couple tablespoons of sugar if desired.
9. Spread cream on pavlova and top with fresh fruit.

Strawberry Spinach Salad

Strawberry Spinach Salad

Dressing

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion

Salad

• 10 ounces fresh spinach
• 1 package strawberries - sliced
• 1/4 cup almonds

1. Mix dressing ingredients together. Put in covered container and chill for one hour.
2. Tear spinach into bite size pieces.
3. Put spinach, strawberries and almonds into a large salad bowl. Top with dressing and toss together.

Honey Glazed Ham

Honey Glazed Ham

• 8 pound ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

1. Preheat oven to 325 degrees .
2. Stud with the whole cloves. Put ham in roasting pan
3. Heat corn syrup, honey and butter over low heat and keep warm.
4. Bake ham for 1 hour.
5. Ladle honey mixture over ham and bake for 1 hour and 15 minutes more. Ladle more honey glaze over ham every 15 minutes.
6. After removing from oven, let ham rest for a few minutes before serving.

HAMBURGER SOUP

HAMBURGER SOUP

• 2 c. diced onions
• 1 lb. ground beef
• 8 c. beef broth
• 4 c. water
• 4 c. tomato juice
• 1 c. diced carrots
• 1 c. diced celery
• 1 c. diced red pepper
• 1 c. diced green pepper
• 1 c. frozen peas
• 1/2-1 c. uncooked rice
• salt and pepper to taste

1. Saute onion. Set aside.
2. Brown ground beef and drain. Set aside.
3. Bring water, tomato juice and beef broth to a boil.
4. Add sauted onion, browned ground beef, carrots, celery, red pepper, green pepper, peas, rice.
5. Simmer for 20 minutes.

Caramelized Onion Jam Recipe

Caramelized Onion Jam Recipe

• 4 heads garlic, whole, bulbs
• 1 t vegetable oil
• 5 C sweet onions, chopped
• 1/4 C butter, cubed
• 3/4 C cider vinegar
• 1/2 C lemon juice
• 1/4 C balsamic vinegar
• 1 1/2 t ground mustard
• 1 t salt
• 3/4 t white pepper
• 1/2 t ground ginger
• 1/4 t ground cloves
• 6 C sugar
• 1 (3 ounce) package liquid fruit pectin

1. Remove outer skin from garlic bulbs, but leave bulb with cloves intact.
2. Cut top from bulbs and brush with vegetable oil. Wrap bulbs individualy in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
3. In a heavy pan, saute onions in butter for 30 to 40 minutes, until golden.
4. Squeeze softened garlic into pot and add cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves.
5. Bring to a rolling boil and gradually add sugar, stirring constantly, boil for three minutes.
6. Add pectin and boil for one minute more, stirring constantly.
7. Remove from heat and let stand for three minutes. Skim off foam.
8. Pour into hot jars, leaving 1/2" of headspace.
9. Put on caps and process for 10 minutes in a boiling water bath.

Red Onion Jam

Red Onion Jam

• 1 T olive oil
• 8 C sliced red onions (1 1/2 pounds)
• 1/4 C balsamic vinegar
• 2 T brown sugar
• 2 T fresh minced ginger
• 6 cloves garlic, minced
• 1 T small basil leaves
• 1/2 t kosher salt
• 1/2 t cracked black pepper

1. Heat oil in heavy pan .
2. Add onion. Cook for 20 to 25 minutes, stirring often, until golden brown
3. Stir in vinegar, sugar, ginger and garlic. Cook another 2 minutes or until liquid almost evaporates.
4. Add basil, salt and pepper and mix well.

Serve with steak or pork tenderloin.

Grape Salsa

Grape Salsa

• 1 1/2 C green grapes, quartered
• 1 1/2 C red grapes, quartered
• 1 C red bell pepper, small dice
• 1/2 C green onions, chopped
• 4 T fruity olive oil
• 2 T fresh lime juice
• 4 t jalapeños, chopped fine
• (for spicier, add a little habanera pepper)
• 1 t salt
• 1/2 t hot sauce

1. Toss and let sit for 1/2 hour.
2. Serve with tortilla chips or pita chips
3. Makes 5 cups

Orange-Cherry Chex Mix

Orange-Cherry Chex Mix

• 3 c Corn Chex cereal
• 3 c Rice Chex cereal
• 3 c Wheat Chex cereal
• 1 c sliced almonds
• 1 t ground cinnamon
• 3/4 t ground ginger
• 1/4 t ground nutmeg
• 3/4 t ground cumin (optional if you want some heat and spiciness)
• 1/2 t ground red pepper (cayenne) (optional if you want some heat and spiciness)
• 1/4 c butter
• 1/4 c packed brown sugar
• 1/4 c frozen (thawed) orange juice concentrate
• 1/2 c dried cherries (may use dried cranberries or raisins)

1. Preheat oven to 300 F.
2. Mix cereals, almonds and spices in large baking pan.
3. Heat butter, brown sugar, and orange juice concentrate in microwave until melted ( 30 - 60 seconds on high - testing after 30 seconds).
4. Pour butter mixture over cereal mixture; stir until evenly distributed.
5. Bake uncovered 30 minutes, stirring after 15 minutes.
6. Add cranberries; cool.
7. Store in airtight container or plastic food-storage bag.

Baileys Irish Cream Liqueur

Baileys Irish Cream Liqueur

• 1 C light cream
• 14 oz sweetened condensed milk
• 1 2/3 C Irish whiskey
• 1 t instant coffee
• 2 T Hershey's chocolate syrup
• 1 t vanilla
• 1 t almond extract

1. Blend all ingredients on high speed in a blender 30 seconds.
2. Refrigerate in a tightly sealed container.
3. Shake before each use. It will keep for 2 months.

Green Chile-Chicken Casserole

Green Chile-Chicken Casserole

• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

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