Raspberry Slice

With a weekend of social events behind me, and being responsible for desserts for two of those functions, I made enough raspberry slice to feed the multitudes. This recipe was adapted from one in a family cookbook called "From our Kitchen to Yours"...a collection of favorite recipes from the kitchens of three sisters and their mom.

Raspberry Slice

Base:

• 1 1/4 cups graham wafer crumbs
• 1/3 cup brown sugar
• 1/3 cup melted butter
• 1/2 teaspoon cinnamon

Filling:

• 8 oz. (250 grams) cream cheese, softened
• 1 tsp. vanilla
• 1/4 cup icing sugar
• pinch of salt

Raspberry Layer:

• 1 small package raspberry Jello (85 gr)
• 1 cup boiling water
• 1 Tbsp. lemon juice
• 3 cups frozen raspberries (425 gr)

• 1 1/2 cup whipping cream, whipped

1. Mix base ingredients together and press into a 9 x 13" pan, saving a scant 1/4 cup of crumbs to sprinkle on top. Set base in fridge (or freezer) and chill for 1/2 hour.
2. Beat the filling until soft and fluffy and spread over base.
3. Dissolve 1 pkg. raspberry Jello in 1 cup boiling water; add 1 Tbsp. lemon juice (optional). Fold in 1 package of frozen whole raspberries (or about three cups). Stir until berries are thawed and Jello is partly set.  Spread over cream mixture. Put in fridge and allow to set completely.
4. Whip cream, adding sugar and vanilla to taste. Spread over well-set berries and sprinkle with reserved crumbs. Store in fridge until ready to serve.

The berries are festive and add the taste of summer at the same time.

Enjoy!

Roast Chicken

I know that there are alot of good roast chicken recipes out there, but my son is a real foodie and told me that we need to pizzaz up this very plain dish........so I have to credit him with the recipe, and he would have to credit the t.v. show Tyler's Ultimate. It is not exactly the same recipe but I think it is inspired from that.
He loves medditaranean flavours so we combinded a variety of spices and lemon, onion and garlic and voila..........
1 roast chicken
season the inside and out well with salt, pepper, oregano and thyme
stuff the cavity with a
small onion, cut in half
1 head of garlic, with the top cut off
1 lemon, cut in half (I used an orange once too when we had no lemons, it was very good)
lay bacon strips on top
Bake in an open roaster at a 425 for for 20-25 minutes until bacon is crisp (save for a salad)
Cover the roast and bake at 375 for 1-1/2 hours.
Serve with Roasted Potatoes or make a very tasty gravy with the pan drippings and serve with Mashed Potatoes. DELISH!
*Enjoy*

Texas Caviar..no fish

My friend Pearl gave me this recipe. She got it from a friend while holidaying in Texas. She says it is so good that you can eat it by spoonfuls. I agree!

• 1/2 cup sweet green pepper, coarsely chopped
• 1/2 cup sweet red pepper, coarsely chopped
• 1/2 cup chopped onion, finely chopped
• 1/2 cup celery, finely chopped, I use 1 cup and omit onions
• 1 540 ml (19 oz) can chick peas or black eyed peas, drained
• 1 540 ml can black beans or kidney beans, drained
• 1 341 ml (12 oz) canned corn, not drained.
• For the dressing:
•  1/2 cup sugar, I have used slightly less with good results
• 1/2 cup vinegar
• 1/2 cup olive oil
• 1 teaspoon cayenne pepper, more if you like a lot of spice
• 1/2 can jalapeno peppers 

1. Whisk together dressing ingredients and pour over the chopped vegetables, beans, and corn.
2. Let sit in a covered container in fridge overnight. Stir before serving.
3. Serve with multi grain tortilla chips. A wonderful 'veggie filled' snack.

Sopa Paraguaya (corn and cheese bread)

This is a favorite served in our home along with BBQ. This recipe is the best Sopa this side of Paraguay. It is often difficult to get something to taste like it's origin but this is bang on. To top it off it is gluten free and I felt good about being able to serve this to my friend who has Celiac. It is moist and gooey with cheese, a real good treat.

• 1-500 ml container of 1% Cottage Cheese
• 4 cups of low fat sharp Cheddar or a combination of your favorite kinds of cheese
• 1 small onion chopped fine*
• 4 eggs
• 1/4 cup of oil (original recipe calls for 1/3 cup but I don't notice a difference)
• 1 cup milk
• 1 1/2 cups corn flour (not corn meal)
• 1 cup of frozen corn (optional) I didn't add it this time.

1. Combine all ingredients and bake in a well greased (or sprayed) 9x13 pan.
2. Bake for 40-45 minutes in a 375 degree oven.
3. Serve warm or room temperature.
4. * Lately I have sauteed the onion to soften it a bit instead of adding the onion raw before adding it to the batter. 

Mexican Spirals

I wanted to post this before Christmas, but when I didn't get to it, I realized that it could be quite timely with New Year's Eve parties coming up and using up the leftover turkey. These are great little appetizers that can be made ahead, frozen and heated when you need them. We love them served with a little dollop of salsa! I got this recipe from my friend Herta, whom I talked to today, and she laughed when I told her I still make these every Christmas! I think she's probably found some wonderful new recipes I have yet to find out about. =) But when it comes to our family . . . well there are some traditions you just don't change!

Ingredients:

• 1 pkg (250 g) cream cheese, softened
• 1 cup finely chopped cooked chicken
• 1 cup grated Monterrey Jack cheese
• 1/3 cup finely chopped red pepper
• 1/4 cup chopped cilantro or parsley
• 2 tablespoons finely chopped fresh hot jalapeno pepper
• 2 teaspoons cumin
• 4 10-inch tortillas

1. Combine all the filling ingredients. 
2. Divide mixture between tortillas, spread evenly and roll up tightly. 
3. Wrap and chill at least 2 hours. 
4. Cut into 1/2 inch slices. Unbaked slices freeze well. (Layer with wax paper and place in sealed container.)
5. Bake at 350 F for 12 - 20 minutes, until you can see the cheese bubble slightly on top. Serve with salsa.

You will find the ends kind of "loose", but I fix those slices by filling in with other ends ... they'll never know once they're baked. Enjoy!

Honey Dijon Vinegrette

In our home we prefer homemade dressings to bottled. I like to know what ingredients are put into my food and try to avoid ingredients that I can't pronounce.
This is a lightly sweet and tangy dressing all at the same time. My oldest daughter signature dressing that she often makes. We really enjoy it.

• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 4 tablespoons of oil
• salt and pepper to taste

1. Shake all ingredients together in a well sealed jar until it thickens and everything is emulisfied. 
2. Keeps in the refridgerator for a week or two. 

Eggs Benedict

This has been a family tradition for many a year now and the brunch crowd just keeps getting bigger. It really is an easy and delicious recipe. 

This recipe comes from a Safeway cookbook called "The Easy Gourmet".
Serve with steamed asparagus and a fresh fruit salad. This recipe serves four.
I however used 5 dozen eggs and two dozen English muffins to feed our crowd. Even the pickiest eaters had more than two helpings.

• 4 English muffins, split and toasted
• 8 large eggs
• 8 round slices of back bacon or ham
• Hollandiase sauce

1. Bring a large pot of water to a boil and reduce the heat to a gentle simmer. One at a time, break the eggs and slip then into the water, Cook the eggs for 4-5 minutes. 
2. Place the eggs on top of a toasted english muffin with a slice of back bacon or ham. 
3. Top with the following Hollandiase sauce. 

Blender Hollandiase Sauce (my favorite version)

• 3 egg yolks
• 2 tbsp. lemon juice
• cayenne pepper
• salt
• freshly ground pepper
• 1/2 c. butter melting and bubbling hot.

1. Mix together in a blender the egg yolks, lemon juice and seasoning. 
2. With the machine running, slowly pour in the butter. 
3. Run the machine a little longer until the sauce thickens. 
4. Spoon it over the eggs and serve any extra sauce on the side.

Alternative 

Hollaindaise Sauce (my brother's favorite)

• 1/4 c. butter
• 1 tbsp. lemon juice
• 1/4 c. cream
• 2 egg yolks
• 1/2 tsp. dry mustard
• 1/4 tsp salt

1. In a double boiler over simmering water, melt butter, add cream, dry mustard and salt. 
2. In a seperate bowl temper the eggs with some of the warm cream mixture and add eggs to the remaining warm mixture and stir and cook until thickened.
3. Add lemon juice. 
4. Also a very tasty sauce as well.

Chocolate Peanut Butter Balls

This is my mother in law's recipe. I used to make them for Christmas but now my daughter Brenda makes them. She was so kind as to send me this photo and allow me to share it here. These are great to pack in a small festive tin, add a ribbon and surprise someone with a delicious treat.

• 1 cup chunky peanut butter
• 1 cup icing sugar
• 2 tablespoons butter, softened
• 2 cups rice crispies
• 1/2 cup peanuts
• 1 cup chocolate wafers or rosebuds
• 3 tablespoons paraffin (optional)

1. Mix together peanut butter, icing sugar, butter, rice crispies, and peanuts in a bowl.
2. Refrigerate for 30 minutes. Roll into approximately 1 inch balls. Place on pan and freeze.
3. Melt chocolate wafers or rosebuds with 3 tbsp paraffin. (optional)
4. Keep melted chocolate in a bowl over hot water while dipping frozen peanut butter balls.
5. Place them on a parchment lined pan without touching until firm. 
6. Store in a cool place.

Green Bean Casserole

It seems there is always a green bean casserole at the holiday table, most often using Campbell's cream of mushroom soup as the sauce. This is a slightly different variation, one which we prefer.

• 3 cans green beans, drained (French or regular cut)
• 1 can sliced mushrooms
• 1 can water chestnuts, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• ¼ cup finely chopped onions
• 1 teaspoon salt dash of pepper
• 1 teaspoon sugar
• 1 cup milk
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 can French-fried onions

1. Melt butter in saucepan.
2. Stir in flour and cook over medium heat about 1 minute.
3. Add milk and cook until thickened, while whisking.
4. Stir in salt, sugar, pepper, onions, and sour cream; heat through. 
5. Add green beans, mushrooms and water chestnuts; stir to coat.
6. Transfer to casserole dish. (Can be made the previous day and refrigerated at this point.)
7. Spread cheese over top and sprinkle with french-fried onions.
8. Bake at 350 degrees for 30 minutes or until bubbly. 

If the casserole has been refrigerated, allow about 30 minutes more cooking time.

Shortbread Cookies

This recipe was from my Mom's friend Esther Moore. Her and her husband John were our pastor couple when I was growing up in Victoria. He was a musician as well and afew of his songs are published in church Hymnals. One of my favorites of his is Burdens are Lifted at Calvary.

These cookies are easy, and they melt in your mouth.

1 cup softened butter

4 tbsp white sugar

2 1/2 -3 cups flour

Whip together butter and sugar. Add 2 cups of flour and continue to add flour until dough comes together in a soft ball. It will be soft but manageable to roll out on a floured counter. Roll out to 1/4 " thick and cut with cookie cutters. Leave plain or decorate with colored sugar sprinkles.

Bake @ 325 for 12 minutes. Let rest on pan for one minute and remove to a cooling rack.