10/02/14 recipe -Taste USA

Thursday, October 2, 2014

Marinated Garbanzo Beans

How to make Marinated Garbanzo Beans Recipe - Add this great salad to a barbecue menu. Garbanzo beans or chick peas are a contribution of the Italian, Greek, Spanish and Basque cultures to American cuisine.

Ingredients:
2 (16-ounce) cans garbanzo beans or chick peas
1 cup diced celery
1 green bell pepper, cut into 1/2-inch dice
Marinade, see below
Crisp salad greens
Radishes
Tomatoes

Marinade:
1/2 cup olive oil
1/2 cup red-wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1 small garlic clove, minced or pressed
1 tablespoon capers
1 teaspoon each dried leaf basil, dried leaf tarragon, chili powder and sugar
Dash of hot-pepper sauce
1/2 teaspoon salt

Method:
Drain garbanzo beans. In a medium-sized bowl, combine garbanzo beans, celery and green pepper. Prepare Marinade. Pour over bean mixture. Mix until blended.

Place crisp greens in a serving bowl. Arrange bean mixture over greens. Garnish as desired with radishes and tomatoes. Makes 8 servings.

To prepare Marinade:
In a small bowl, combine marinade ingredients until blended.

Harriet's German Potato Salad

How to make Harriet's German Potato Salad Recipe - This is a wonderful potato salad with an unusual marinade which can be used again on another salad. Team it with bratwurst and rye buns for a terrific picnic meal.

Makes 6 servings

Ingredients:
6 medium-sized potatoes, pared, sliced

Marinade:
2 green onions, chopped
1 bunch parsley, minced
1 (10-3/4-ounce) can concentrated chicken broth, undiluted
1 tablespoon whole-grain German-style mustard
1/4 cup cider vinegar
1/2 cup olive oil
1 teaspoon salt
Freshly ground black pepper to taste

Method:
Put sliced potatoes into a medium-sized saucepan. Add water to cover. Bring to a boil.

Reduce heat and simmer 20 minutes or until potatoes are just tender; drain and place in a serving bowl. Prepare Marinade.

Pour over hot drained potatoes. Carefully mix so potatoes do not break up. Cover and refrigerate overnight. Drain marinade before serving.

To prepare Marinade:
In a small bowl, combine marinade ingredients until blended.

Cauliflower Slaw

How to make Cauliflower Slaw Recipe - Cauliflower, another member of the cabbage family, makes an excellent slaw. Broccoli and shredded Brussels sprouts may also be used in place of part of the cauliflower.

Makes 6 to 8 servings

Ingredients:
3 cups thinly sliced cauliflower
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium-sized sweet onion, sliced into rings

Dressing:
1/1 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon salt

Method:
In a large salad bowl, toss vegetables together. Prepare Dressing. Pour over vegetables; toss until coated. Marinate at least 1 hour before serving; refrigerate if marinating more than 1 hour.

To prepare Dressing:
In a small bowl, combine all ingredients. Makes about 3/4 cup.

Napa Cabbage Salad

How to make Napa Cabbage Salad Recipe - Another good dish to accompany Oven-Fried Chicken

Ingredients:
4 cups shredded Napa cabbage
1 green bell pepper, sliced
1/2 cup shredded carrots

Dressing:
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon salt

Method:
In a large salad bowl, toss vegetables together. Prepare Dressing. Pour over vegetables; toss until coated. Makes 6 servings.

To prepare Dressing:
In a small bowl, combine all ingredients. Makes 3/4 cup.

Coleslaw with Boiled Dressing

How to make Coleslaw with Boiled Dressing Recipe - This old-fashioned dressing was popular before the mayonnaise we use today.

Makes 6 servings

Ingredients:
Boiled Dressing, see below
1 pound firm white cabbage
2 large carrots, shredded

Boiled Dressing:
1/4 cup cider vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon all-purpose flour
1 teaspoon mustard powder
1 teaspoon salt
1/4 cup whipping cream
1 tablespoon butter
2 eggs

Method:
Prepare Boiled Dressing; cover and cool. Trim core and outer leaves from cabbage. Shred remaining cabbage finely. Toss with carrots in bowl with dressing. Cover and refrigerate 2 to 3 hours before serving.

To prepare Boiled Dressing:
In a 2-quart saucepan, combine vinegar, water, sugar, flour, mustard and salt. Stir with a wire whisk until mixture is smooth. Place over medium heat. Add cream and butter, stirring constantly with a whisk.

Cook, stirring, until butter melts and sauce begins to simmer. In a small bowl, whisk eggs. Stir a small amount of hot sauce into eggs. Return entire mixture to saucepan. Reduce heat to low and cook until dressing thickens. Turn into a serving bowl. Makes about 1 cup.

Boovashenkel

How to make Boovashenkel Recipe - This potato dumpling is an old Pennsylvania Dutch specialty. It makes a perfect side dish with ham. Accompany with a dandelion salad to be authentic!

Makes 6 servings

Ingredients:
2 eggs
About 1 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups mashed potatoes
1 egg, beaten
2 onions, chopped
1 tablespoon minced fresh parsley
Salt and pepper to taste
2 slices ham (about 1-1/2 pounds)
Additional chopped fresh parsley

Method:
In a large bowl, or in a food processor fitted with the steel blade, beat 2 eggs. Blend in as much flour as eggs will moisten. Add 1/2 teaspoon salt. On a floured surface, roll out dough until very thin.

Cut into 6-inch circles. In a large bowl, combine mashed potatoes, egg, onions and parsley. Add salt and pepper. Place a heaping tablespoonful of potato mixture onto each dough round.

Fold over and moisten edges; pinch to seal. Heat about 2 quarts water to boiling in a large kettle; add 2 tablespoons salt. Drop stuffed dumplings into boiling water.

Simmer gently, uncovered, 12 minutes. In a large heavy skillet, fry ham until heated through. Place on a warm platter. Surround ham with dumplings. Sprinkle with chopped parsley.

Peas and Steamed Dumplings

How to make Peas and Steamed Dumplings Recipe - Most cooks keep two groups of recipes, one for the tender young seeds in green pods and the other for the end-of-the season peas. The more mature peas go into soup and this delicious entree. Dumplings are steamed on top of the cooked peas. The dish signifies "the last of the pea season."

Makes 4 servings

Ingredients:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/3 cup milk
1/4 cup chopped fresh parsley
1 pound shelled peas, fresh or frozen
1 cup chicken broth or water

Method:
In a medium-sized bowl, combine flour, baking powder and salt. Add egg, milk and parsley; stir to blend well. Place peas and broth or water in a Dutch oven. Bring to a boil over high heat.

Drop batter by rounded teaspoons onto peas and broth. Simmer, covered, over low heat 15 minutes. Serve dumplings alongside peas.

Fancy Mushroom Scallop

How to make Fancy Mushroom Scallop Recipe - This is a simple and favorite way to serve cultivated or wild mushrooms as a vegetable.

Makes 6 servings

Ingredients:
2 tablespoons butter
1-1/2 pounds fresh mushrooms, sliced
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1-1/4 cups whipping cream
1 tablespoon fresh lemon juice
Dash of paprika
1/2 teaspoon salt
1 egg yolk
1 cup cracker crumbs

Method:
Preheat oven to 350F (175C).

In a large heavy skillet, heat butter. Add mushrooms. Saute 2 minutes or until heated through. Sprinkle with flour; add parsley. Cook, stirring, until flour is absorbed.

Add 1 cup cream. Simmer 10 minutes. Stir in lemon juice, paprika and salt. Remove from heat. In a small bowl, beat egg yolk with remaining cream.

Stir into mushroom mixture. Pour into a shallow 1-quart baking dish. Sprinkle with cracker crumbs. Bake 45 to 55 minutes or until golden.

Red Cabbage and Apples

How to make Red Cabbage and Apples Recipe - Red cabbage is classic to many nationalities. It is often part of the holiday menu and is served with baked ham, roast pork, goose or meatballs.

Makes 6 to 8 servings

Ingredients:
1 (2- to 3-pound) head red cabbage
1/4 cup butter
2 medium-sized onions, chopped
4 medium-sized tart apples, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
2 tablespoons red-wine vinegar
1/4 cup water
3 tablespoons sugar
1-1/2 cups red wine or apple juice

Method:
Preheat oven to 375F (190C).

Shred cabbage. In a Dutch oven or ovenproof skillet, heat butter. Add cabbage. Saute 5 minutes over medium heat, turning cabbage over constantly.

Add onions, apples, salt, pepper and allspice. Cook 3 minutes over medium heat. Add vinegar, water, sugar and wine or apple juice. Bake, covered, 1 hour.

Buttermilk Fried Onions

How to make Buttermilk Fried Onions Recipe - Large, crispy, deep-fried onion rings are an American classic, especially in small diners and hamburger joints.

Makes about 8 servings

Ingredients:
Hot fat
2 egg yolks
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 pint buttermilk (1 cup)
4 large yellow onions, cut into 1/4-inch crosswise rings

Method:
In a large heavy skillet or deep-fat fryer, heat fat to 375F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.

In a medium-sized bowl, whisk together egg yolks, flour, baking powder, salt and buttermilk. Dip onion rings into batter.

Drop into hot fat and fry 4 to 5 minutes or until crisp on both sides. Drain and serve immediately.

Other Classic American Onion Dishes:
Grilled Onions:
Slice onions thinly and saute on a grill or in a heavy skillet along with hamburgers, steaks, chops or chicken. Serve them on top of the meat. Connecticut Onions: Peel onions and boil whole in water to cover until tender. Drain and season with salt and pepper. Pour over enough whipping cream just to moisten outside of onions. Serve immediately.

Milton Onions:
Prepare as for Connecticut Onions, above, but top with shredded Cheddar or Jack cheese. Broil until cheese is melted.

Note:
Cowboys used to call onions "skunk eggs."

Fresh Corn Fritters

How to make Fresh Corn Fritters Recipe - Although the fritters can be made with frozen or canned corn, there is nothing quite like the fresh flavor of corn straight from the field! To keep hot and crispy, place fritters on a baking sheet and hold in a warm (300F,150C) oven until ready to serve, no more than 30 minutes.

Makes about 30 fritters

Ingredients:
6 ears fresh corn, husked, or 2-1/2 cups whole-kernel corn, frozen or canned, drained
3 eggs, well-beaten
About 1/2 cup all-purpose flour
Dash of salt (optional)
Hot fat, preferably half oil, half butter

Method:
With a sharp knife, slit each row of corn lengthwise through the center. Slice corn off cob in thin slices into a medium-sized bowl.

Blend well-beaten eggs with corn. Fold in enough flour to make a batter that is still fluffy but with a consistency that will hold together when dropped into hot fat.

Add salt, if desired. In a large heavy skillet or deep-fat fryer, heat fat to about 375F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.

Drop batter by spoonfuls into fat and fry until golden on both sides, about 1-1/2 minutes in all. Remove and drain. Serve hot.

Succotash

How to make Succotash Recipe - Succotash" is a shortening of the Narragansett Indian name "M'Sickquatash" which is corn boiled whole without crushing or grinding.

Makes 6 servings

Ingredients:
2 tablespoons butter
2 cups cooked lima or kidney beans
2 cups corn, scraped fresh from the cob, or frozen whole-kernel corn, or drained, canned, whole-kernel corn
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 cup whipping cream

Method:
In a large saucepan, heat butter. Add beans, corn, water, salt, pepper and sugar. Cook, covered, over low heat about 15 minutes or until water is absorbed.

Stir in cream. Reheat and serve hot.

Virginia Fresh Corn Pudding

How to make Virginia Fresh Corn Pudding Recipe - This is more of a souffle than a pudding and it makes an excellent main dish for Sunday brunch, served with a fresh-from-the-garden green salad. You can make this with frozen or canned corn but do try the taste of fresh corn in this pudding!

Makes 4 servings

Ingredients:
3 large ears fresh corn, husked, or 1-1/4 cups whole-kernel corn, frozen or canned, drained
3 eggs, separated
2 tablespoons butter
2 tablespoons cornstarch
1 cup milk
2 teaspoons sugar
1/2 teaspoon salt

Method:
Preheat oven to 400F (205C).

Grease a 1-quart souffle dish. With a sharp knife, slit each row of corn lengthwise through the center. Slice corn off cob in thin slices. In a large bowl, stir egg yolks and add corn; blend well.

In a small saucepan, heat butter. Add cornstarch. Whisk in milk. Bring to a boil. Cook, stirring, until sauce is smooth and thickened. Stir in sugar and salt. Gradually stir hot sauce into corn mixture.

In a large bowl, whip egg whites until stiff. Fold into corn mixture. Turn mixture into greased dish.

Bake 25 to 30 minutes or until pudding is browned on top but still jiggles a little when tapped on the side. Serve immediately.

Finnish Rutabaga Casserole

How to make Finnish Rutabaga Casserole Recipe - Rutabagas are deepyellow root vegetables that grow well in northern climates. They are similar, but stronger in taste than a turnip.

Makes 6 to 8 servings.

Ingredients:
6 cups diced peeled rutabagas (about 2 medium-sized)
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
2 eggs, beaten
3 tablespoons butter

Method:
Grease a 2-1/2- to 3-quart baking dish. Put rutabagas in a 3-quart pot and add water to cover.

Bring to a boil. Reduce heat and simmer about 20 minutes or until tender. Drain and mash. Stir in cream, salt, nutmeg and eggs.

Preheat oven to 350F (175C). Turn rutabaga mixture into greased dish. Dot top with butter. Bake 1 hour or until lightly browned.

Fried Green Tomatoes

How to make Fried Green Tomatoes Recipe - They can be made into pickles, relishes and preserves as the Pennsylvania Dutch and Shakers do, or they can be sliced and fried.

Makes 6 servings

Ingredients:
6 large green tomatoes
1/2 cup fine dry bread crumbs
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 egg, beaten
Butter

Method:
Slice tomatoes 1/2 inch thick. Place in a medium-sized bowl. Add cold salted water to cover. Soak 1 hour; drain.

Combine bread crumbs, sugar and pepper on a plate. Coat drained tomato slices first with flour, then dip in egg and then in bread-crumb mixture.

In a large heavy skillet, heat butter. Add tomato slices. Cook 4 to 5 minutes or until golden on both sides.