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Saturday, November 23, 2002 ( 6:22 PM ) MB Freezer Cheese Balls Make ahead and keep frozen until you need them. 2 cups shredded sharp Cheddar cheese 1 (8 oz.) package cream cheese 4 oz blue cheese, cut into pieces 4 Tbls. butter 1 clove garlic, minced 2/3 cup coarsely chopped walnuts or pecans Allow cheeses and butter to stand at room temperature until soft. Place Cheddar, cream cheese, blue cheese, and butter in a large bowl; with an electric mixer; beat until blended. Add garlic and beat until creamy. Cover and chill mixture until firm enough to shape into balls, but not hard (about 2 hours). Divide in half and shape each half into a smooth ball. Sprinkle nuts on a piece of was paper and roll each ball in about half of the nuts, pressing in lightly. Place balls in separate freezer bags and seal; refrigerate or freeze until needed. Before serving, allow cheese balls to stand at room temperature, unwrapped for 30 minutes if refrigerated or 3 to 4 hours if frozen. Makes 2 balls about 3" in diameter. Permalink Friday, November 22, 2002 ( 8:33 AM ) MB Carrying coals to Newcastle...I received a spam email this morning from someone with a Tripod site. They were advertising micro RC cars for sale. 1. I wouldn't buy anything from a spammer. 2. I wouldn't buy anything from someone on a free hosted site. 3. I have ZipZaps! Just got a new black Civic and a Fast & Furious kit to add to our collection. Permalink Thursday, November 21, 2002 ( 4:04 PM ) MB Southern Green Beans 1/4 cup diced cooked ham 4 cups water 2 pounds fresh or frozen string beans 1/2 teaspoon sugar salt and pepper to taste If using fresh beans, wash and trim ends, break into 1" pieces. Put beans, water, ham and sugar in a large saucepan. Cover and cook over very low heat for 3 hours, adding water as needed. Add salt and pepper during the last hour of cooking. 6 to 8 servings Permalink ( 3:35 PM ) MB Honey Glazed Turkey 4 limes 15-lb turkey, washed, dried, giblets and neck discarded 1/2 cup unsalted butter, melted 1tsp salt 1/4 tsp. pepper 4 cups chicken broth 1 bay leaf 1/4 tsp. peppercorns 2 whole cloves 1/3 cup of honey 6 Tbl. all-purpose flour Preheat oven to 325 degrees. Roll limes on the countertop, pressing on them to release juices. Prick through the rind of the limes on all sides with a fork. Place inside the turkey. Tie the legs together with kitchen string. Place the turkey on a roasting rack inside a large roasting pan. Brush with some melted butter and sprinkle with salt and pepper. Cover with a foil tent and place in oven. Baste regularly (every 15 to 20 minutes) with butter and rendered juices, reserving 1 Tbl. melted butter. Roast for 3 to 4 hours or until a thermometer inserted into the thigh read 160 degrees. Meanwhile, in a saucepan, bring to a boil broth, bay leaf, peppercorns, and cloves over low heat. Reduce heat and simmer for 10 minutes. In a small bowl, mix 1 Tbl. of the broth, honey, and remaining 1 Tbl. butter. Brush over the turkey. Continue roasting the turkey for another hour or until the temperature in the thickest part of the thigh registers 170 degrees. Remove from oven and place on platter. Remove string and limes. Strain the pan juices from the turkey into the broth mixture. Skim off fat and reserve 1/4 cup. Place roasting pan on stove top (on two cooking elements). In pan, over medium heat, blend reserved fat with flour; whisk constantly until smooth and bubbly. Gradually whisk in broth mixture, scraping pan to loosen browned bits. Add any juices from turkey. Heat while whisking until gravy has thickened (about 5 minutes.) Serves 16. Permalink Sunday, November 17, 2002 ( 10:12 PM ) MB The kids and I made potato chips today. They are easy to make, just takes a bit of time to do. The best type of potatoes to use are the Burbank Russets. The easiest way to slice them thinly is with a food processor so try to select smaller potatoes that will fit the processor's feed tube. Wash and peel several potatoes. How many depends on how much effort you want to put in peeling...but you'll be heating up a pan of oil anyway so you may as well do several. Slice the potatoes thinly using a food processor or a mandolin (this is a nifty gadget that will let you slice or julienne). Place slices in a bowl and run cool water over them. Let them sit in cool water for about half an hour. You can wait a shorter period of time, but if you are doing this with kids a half hour break is good about now. Pour off the water. Separate the slices and pat them dry with paper towels. This is a good task for the kids...you just go back to taking a break. Have the kids stay back for the next part. The hot oil can splatter if there is any water left on the chips. Heat about 3" or so of oil in a medium or large saucepan (depending on how many chips you've sliced.) It is hot enough when you drop in a chip and it rises to the top almost immediately. Put in a handful or two of the chips at a time. Stir to keep them from sticking to each other. Don't over crowd the pan or they won't cook well...it will cool down the oil too much and they can be too greasy. When they start to turn golden brown, remove to paper towels and drain. Repeat until all the chips have been fried. Sprinkle with salt and serve. Permalink ( 9:47 PM ) MB Still counting...Corn Pudding 6 eggs 1 pint whipping cream 1 pint Half & Half 1/3 cup sugar 1 teaspoon salt 2 cans shoe peg corn, drained Blend all ingredients except corn. Hear oven to 350 degrees. Put drained corn in the bottom of a shallow Pyrex dish, gently pour custard mixture over top. Bake at 350 degrees for 10 minutes and lower oven to 325 degrees. Continue baking 30 - 40 minutes. Don't overbake. It will hold in a warm oven. Permalink |
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