Corn, A Summertime Treat

CORN: A Summertime Treat!

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you tasted fresh corn-on-the-cob?  It is certainly is a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.  Indiana serves the corn cooked in a husk to carry and eat as fun food  at county and state fairs.

 

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  I  prepare 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

  Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved

 

cookbookinabox BBQ Sauce

Here is the “go-to barbecue sauce” for all seasons:  cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches. 

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce

In the good old summertime we think of picnics, parties, and patio barbecues.  Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around. 

 

cookbookinabox BBQ Sauce
 
Prep time
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A sweet, spicey and tangy sauce to dress up meats for indoor or outdoor barbecue. It also makes a great condiment for sandwiches, use in sloppy joes, on omelets, and fried potatoes.
Author:
Recipe type: sauce/condiment
Cuisine: American
Serves: 3 cups
Ingredients
  • 2 cups ketchup
  • ¼ cup molasses, mild flavor
  • ¼ cup lemon juice
  • ¼ cup light brown sugar
  • 3 tablespoons soy sauce, light sodium
  • ¼ teaspoon of hot pepper sauce
  • ¼ cup Dijon mustard
  • ¼ teaspoon granulated onion
  • 1 tablespoon Worcestershire sauce
  • (optional ¼ teaspoon powdered garlic)
  • (optional 1 tablespoon mesquite liquid smoke)
Instructions
  1. Mix ingredients in a medium heavy pan;
  2. Whisk to blend well.
  3. Heat the sauce over mediium heat, whisking to prevent sticking.
  4. Cover while simmering over low heat for 20 minutes.
  5. Pour into a quart or 2 pint jars, put on lids and allow cool.
  6. Keep in the refrigerator and ready for use.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Check out another great sauce: Maple Mesquite Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

 

Sugar Cookie Recipe

Sugar Cookies are special treats for holidays.

Ready for serving and eating.

Shamrock Sugar Cookie Recipe

To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children.  I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock for coloring.

Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies.  We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.  

Thanks to Betty Crocker for this Sugar Cookie recipe.

See the How-to  Make Sugar Cookies, a blog in pictures.

Sugar Cookie Recipe
 
Prep time
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A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 5 dozen
Ingredients
  • COOKIE DOUGH
  • 1½ cups sifted confectioners' sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond flavoring
  • 2½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • CREAMY ICING
  • 1 cup sifted confectioners' sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla (or almond, peppermint, coconut or lemon)
  • 1½ tablespoon cream or 1 tablespoon of water
  • food coloring
Instructions
  1. COOKIES
  2. In mixing bowl, cream sugar and butter.
  3. Add egg and flavorings, mix thoroughly.
  4. In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
  5. Blend in the dry ingredients.
  6. Refrigerate 2-3 hours.
  7. Preheat the oven to 375 F.
  8. Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
  9. Cut with cookie cutter or cut shapes with a knife.
  10. Sprinkle with sugar.
  11. Place on lightly greased baking sheet or on pans lined with parchment paper.
  12. Bake 7 to 8 minutes or delicately golden.
  13. Makes 5 dozen 2 to 2½ inch cookies.
  14. CREAMY ICING
  15. Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
  16. Add cream to make it easy to spread.
  17. Tint with a few drops of food coloring.
  18. Spread on cookies with spatula or pastry brush.
  19. Makes icing for 3 to 5 dozen cookies, depending on size.
Notes
Mary's Sugar Cookie Recipe from Betty Crocker's Cooky Book. 1971.....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Julia Ann and  cookbookinabox® in partnership with Netta Belle’s Choice® Spices,    bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

How-to Make Rolled Sugar Cookies:

How-to  Make Rolled Sugar Cookies

Ready for serving and eating.

St. Patrick’s Cookie Celebration Ready for eating.

Frosted sugar cookies are popular at holiday time.  You see red hearts for St. Valentine’s Day, Christmas trees and candy canes at Christmas, chicks and bunnies for Easter, and green shamrocks for St. Patrick’s Cookie Celebration. The Sugar Cookie Recipe enclosed is from Betty Crocker’s Cooky Book, 1971. Here is a short How-To in photos for St. Patrick’s Shamrock Cookie Celebration, Rolled Sugar Cookies. 

 How-To for Rolled Sugar Cookies

Rolling out the sugar cookie dough

Rolling out the sugar cookie dough

Rolling the sugar cookie dough on a cloth prevent it from sticking as it would on a bread board.

Cutting the shamrocks.

Cutting the Shamrocks.

Keeping the cookie cutter in a bowl of sugar keeps it from collecting cookie dough.  This technique for making  shaped sugar cookies is the same for other rolled cookies.  Use this as a guide for those valentine hearts, candy cane or Easter bunnies.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock, ready for baking.

Bake the rolled sugar cookie at 375°F for 7 to 8 minutes.

Using Easy Creamy Icing

Using Easy Creamy Icing

This is an easy confectioners’ sugar icing with green food coloring and flavored with vanilla.  Consider using red food coloring and cinnamon oil for valentines, or peppermint for red and white candy canes.

Ready for serving and eating.

Ready for serving and eating.

The recipe for Sugar Cookies, also called Mary’s Sugar Cookie Recipe and the Easy Creamy Icing is at link  http://wp.me/p38mXe-79.

 

Julia Ann, cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com andcookbookinaabox.com  All rights reserved.

Meatless navy Bean Soup

Meatless Navy Bean Soup

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread”Back in the olden days”  it was said that Monday was wash day and  Meatless Navy Bean Soup was the day’s meal. 

Meatless Navy Bean Soup

Pressure cooker speeds up the cooking.

A pot of beans on a busy  day is a good day’s meal .  I like to cook the dried navy beans in the pressure cooker then store in pint jars ready for use in soups, stews, with vegetables or baked beans.  I do not put meat in bean soup, mainly for health reasons there is no ham.  Though wouldn’t ham, bacon, pork or even chicken be a good addition?  That gets to be your choice. 

Canned Navy Beans

Canned Navy Beans    

A good use for the pressure cooker:

Presto Pressure Cooker

Presto Pressure Cooker

This was 1 1/2 cups of dried navy beans, soaked in 4 cups of water for 4 to 8 hours.  After they are drained, I put them in the pressure cooker add enough water to cover about 1/2 inch, no salt or seasonings at this time.  They are cooked for 11 minutes under 15 lbs. of pressure.  I turn off the heat and let the pressure come down slowly before opening.  I like a softer bean for soup, the reasons for the longer cooking.  This  makes 2 pints of beans and the broth.  Best to follow your pressure cookers instructions.  OR  simply buy 2-3 cans of navy or great northern beans.  

I like to add onion, garlic, jalapeno pepper, carrots, one small potato and fresh grated ginger to soup.  These I cook in a little water in the microwave on high until almost tender.  Now I am ready assemble the Meatless Navy Bean Soup. The final addition to the soup seasoning  is a natural mesquite liquid smoke

Meatless Navy Bean Soup
 
Prep time
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A robust Meatless Navy Bean Soup and vegetables with a subtle flavor of mesquite smoke. Makes you think you are around an old chuck wagon out west.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1½ cups dried navy beans
  • 4 cups of water to soak beans
  • ---------------
  • soaked beans
  • 2 cups water
  • OR 2 cups canned beans and juice
  • ¼ cup onion, minced
  • ¼ cup jalapeno pepper, finely diced
  • ½ cup carrots, finely diced
  • ½ cup potato, finely diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, freshly grated
  • 1 cup chicken broth or more if thinner soup is preferred.
  • 2 teaspoons mesquite liquid smoke
Instructions
  1. Soak the dried beans in the 4 cups of water 4-8 hours.
  2. Drain beans, cook in pressure cooker with water to cover, 11 minutes.
  3. Put 2 cups cooked beans and juice into a large pot.
  4. Add all the vegetables together in a microwave proof bowl with ¼-1/2 cup water.
  5. Microwave on high for 3-4 minutes.
  6. Add the cooked vegetables and water to the beans.
  7. Add the chicken or vegetable broth.
  8. Add the mesquite liquid smoke.
  9. Simmer 30 minutes.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Benefits of making home-made Meatless Navy Bean Soup

 The great benefit of making any soup is the freedom to substitute or make changes as you prepare.  Now of course there are times when making a specific recipe is the goal. That is the fun and challenge of cooking. 

Suggestions for the the rest of the meal:

The Corn Bread and Chocolate Pudding with Maraschino Cherries are recipes to come in future blogs.  The recipes for the Wheat Flax Seed-Apple Muffins and the Orange Coconut Walnut Bowl are available.

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce: How-To

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Pears are a favorite fruit at our home.  We like the Red Anjou Pear used in salads or fresh slices, though rarely cook with them.  Cinnamon spiced apple sauce is a favorite too, so decided why not make Spicy Red Anjou Pear Sauce.  I have several old cookbooks, 1940s, and 50s, they did not have recipes for pear sauce.  There was pear jam, preserves,  jelly or pears mixed with other fruits for chutneys.  So, I made the pear sauce as I do  spicy apple sauce.

 How-to  for making Spicy Red Anjou Pear Sauce

Red Anjou Pears

Red Anjou Pears

The Anjou pears are sweet and juicy as well nutritious. One fresh medium size pear has 100 calories. They are fat-free, cholesterol-free and sodium-free and provides soluble fiber.  Pears are an excellent source of vitamin C and potassium.

These pears were from the local grocery, I don’t know where they are grown locally.   Wash them good to get any pesticides off the peel even before peeling them.

Peeled Anjou Pears

Peeled Anjou Pears

After peeling each, I put  them in a pan of water with a tablespoon of lemon juice to prevent the pears browning.  I find it easiest to use the vegetable peeler.  When all peeled, cut into 1/2-inch pieces before cooking.

While placing them in the sauce pan, water and seasons, a picture was forgotten.  I added enough water to cover and added another tablespoon of lemon juice to the water, again to prevent the browning, also adds a little extra flavor.  Recently made another 2 pints of the Spicy Red Anjou Pear Sauce and added about 2 tablespoons of orange juice when cooking.

After the pears were boiling for about 5 minutes, I added the ground cinnamon, nutmeg and allspice.  They were on the hard side, needed to ripen a little more, so I simmered them about 30 minutes or more until tender and softened.  Cooking will vary to the ripeness and your preference.

Cooking Spicy Red Anjou Pears

Cooking Spicy Red Anjou Pears

When they were cooked tender, I added a teaspoon of vanilla.  They were cooked more than in the above photo.  While still hot, put 1/2 to 1 cup pears in the blender to puree.  I pureed them more than I had preferred for this first time.  Having some lumps of pear in the sauce is more to my liking.  Again that is your preference.

Spicy Red Anjou Pear Sauce
 
Prep time
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A cinnamon, nutmeg, allspice flavored sauce made from Red Anjou Pears. A tasty side dish to have with pork, chicken or vegetarian as salad or dessert. Serve with cottage cheese.
Author:
Recipe type: Dessert, Salad
Cuisine: American
Serves: 5 cups
Ingredients
  • 4 Red Anjou pears
  • 2 tablespoons lemon juice
  • 1½ cups water to cover pears again more or less to your preference
  • ⅓ cup white sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon grated fresh nutmeg or ground nutmeg
  • ½ teaspoon vanilla
Instructions
  1. Wash and peel pears.
  2. Core and cut into ½ inch pieces into a pan of water with 1 tablespoon lemon juice.
  3. Drain the pears and put into 4 quart sauce pan.
  4. Add water to cover pears, add 1 tablespoon of lemon juice.
  5. Add the sugars and salt.
  6. Cook to boiling for 5 minutes.
  7. Add the cinnamon, allspice and nutmeg.
  8. Cook for 30 minutes, longer if preferred for a softer pear.
  9. Remove from heat; add the vanilla.
  10. Puree in small batches ½ cup to 1 cup of to the thickness preferred.
  11. Pour into bowl to store or pour into clean sterile pint jars.
  12. Refrigerate until use.
Notes
Orange juice can be used in place of the lemon juice when cooking the pears...... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

2 Pints of Spicy Red Anjou Pear Sauce

2 Pints of Spicy Red Anjou Pear Sauce

The 4 pears actually made about 2 1/2 pints or 5 cups of sauce.  The sauce had to be sampled to see if it was sweet, spicy, good and edible.   It was!   The jars were refrigerated until used. The sauce did not last long, it was more pears and another batch of Spicy Red Anjou Pear Sauce.

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Consider these dishes for the menu:

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Stuffed Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce with Cheese on top.

 

Stuffed Salmon Shells

The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.

Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce and Cheese

 

Salmon Shells in Lemon Sauce
 
Prep time
Cook time
Total time
 
Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Author:
Recipe type: Seafood
Cuisine: American
Serves: 5
Ingredients
  • STUFFING
  • 10 pasta shells, large
  • 1 14.75 ounce can pink salmon, drained, skin and fat removed and rinsed with water
  • 1 tablespoon carrot, finely grated
  • 1 tablespoon onion, finely grated
  • 1 egg, beaten
  • 4 saltines, finely crushed
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Netta Belle's Choice Ground Black Pepper
  • ---------------------
  • CREAMY LEMON SAUCE
  • 3 tablespoons butter
  • 4 tablespoons all-purpose unbleached flour
  • 1¼ cup chicken broth, such as Swanson's 99% Fat Free Chicken Broth
  • ½ cup heavy cream or Carnation Evaporated Milk, undiluted
  • 3 tablespoons lemon juice
  • ¼ teaspoon nutmeg, freshly grated
  • 1 cup mild cheddar cheese, shredded
Instructions
  1. Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  2. Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  3. Add the drained, rinsed salmon into a large bowl.
  4. Add the stuffing ingredients and blend well.
  5. Fill each shell with the salmon mixture.
  6. Set shells into the greased casserole.
  7. MAKE THE LEMON SAUCE
  8. Melt butter in a saucepan that will hold 2 cups.
  9. Blend in the flour with a whisk until thickened.
  10. Gradually whisk in the chicken broth and cream or evaporated milk.
  11. Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  12. Remove from heat.
  13. Add the lemon juice and nutmeg, blend.
  14. Pour the sauce over the stuffed salmon shells.
  15. Sprinkle the shredded cheddar cheese on top.
  16. Bake 350 F for 20 minutes, until browned and bubbly.
  17. Let cool for 5 minutes before serving
Notes
The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

The evolution of Stuffed Salmon Shells in Lemon Sauce

I am sure we all have a menu to resort to at the end of  pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna.  So I switched to salmon patties for awhile. Well,  50 year later, tried salmon patties again.  After a couple of meals, decided best to look for another recipe to use canned salmon.  It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.

Stuffed Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce

MENU SUGGESTIONS:

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with Sesame Seeds

Brussel Sprouts and Pearl Onions

Brussel Sprouts and Pearl Onions are not one of the first side dishes served, unless at winter holiday times  The Brussel sprouts are fresh as the growing time is autumn to early spring.  A good Brussel sprout has vivid green leaves and a solid firm head, much like cabbage, only smaller.  Leaves that have perforations in them are to be discarded as it indicates aphids within.

Brussel sprouts will keep 10 days in the refrigerator if kept unwashed and untrimmed in a plastic bag in the vegetable drawer.  To cook, steam Brussel sprouts between 3 to 5 minutes before freezing.  Frozen they will keep up to 1 year. Overcooked Brussel sprouts will lose their taste and nutrient value, and also emit an unpleasant smell of sulfur.  Overcooked crucierous vegetables such as cabbage and broccoli will also have an unpleasant smell.

Benefits of Brussels Sprouts and Pearl Onions with Sesame Seed

The nutritional profile of Brussel sprouts is excellent for vitamins K and C.  Folate, manganese, vitamin B6, B1, copper are also very good nutrients in sprouts. They have important antioxidant and anti-inflammatory benefits and cancer and cardiovascular health.

Pearl Onion 

The pearl onion is a relative to the leek.  They are used mostly for pickling, relishes or with other vegetables giving a sweeter taste than the common onion.  The nutrient benefits are in helping cardiovascular health, stablize blood sugar levels and acting as an antioxidant and anti-iflammatory.

Sesame Seed

The tiny sesame seed is chocked full of nutrients:  copper, manganese, calcium, iron magnesium, phosphorus, vitamin B1, zinc and dietary fiber.  The special lignans fibers in the sesame seed have benefits of cholesterol-lowering effectn in human and prevent high blood pressure.

Enjoy a side dish which is rich in beneficial vitamins and minerals.

Brussels Sprouts and Pearl Onions
 
Prep time
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A vegetable dish made flavorful and healthy with a sprinkling of sesame seeds over steamed Brussels Sprouts and Pearl Onions. These are a winter holiday favorite.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
Ingredients
  • 1 pound fresh Brussels sprouts
  • 1 cup fresh pearl onions
  • 2 teaspoons unsalted butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon sesame seeds, toasted
Instructions
  1. Toast sesame seeds by stirring in a hot skillet until lightly brown. Watch carefully to keep from burning.
  2. Trim outer leaves and cut bottoms of Brussels sprouts, cut in half and wash.
  3. Steam sprouts in vegetable steamer or parboil in boiling water for 5-7 minutes; drain.
  4. Bring a saucepan of water to boil, drop in the whole unpeeled pearl onions. Boil for 3 minutes.
  5. Drain onions.
  6. Cut the end off the onions and squeeze the onion out of the outer skins.
  7. Melt the butter in skillet, add Brussels sprouts and pearl onions, heat briefly to keep at serving temperature.
  8. Add toasted sesame seeds prior to serving.
Notes
Microwave Brussels Spouts: Boil 3-4 cups water in microwave (10 seconds on high), add the Brussels spouts and boil for 6-7 minutes. Drain and put them into skillet of melted butter. Microwave Pearl Onions: Boil 2-3 cups water in microwave (3 minutes), add the onions and bring back to boil for 3 minutes. Drain and cut end of onions and squeeze the onion out of outer skins. Add to Brussels Sprouts, heat to serving temperature.....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with sesame seed

Another Menu Suggestion:

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce
 
Prep time
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Total time
 
Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Author:
Recipe type: Poultry
Cuisine: Italian
Serves: 4
Ingredients
  • 2 large chicken breasts,skinless, boned and halved
  • ½ cup bread crumbs
  • ¼ teaspoon thyme
  • ½ teaspoon rubbed sage
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms, sliced
  • 1 tablespoon flour
  • ¼ cup chicken broth or more as needed
Instructions
  1. Butterfly ** the chicken breasts and pound to make them equal thickness.
  2. Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  3. Pour the cream into a bowl.
  4. Heat the olive oil and butter in a skillet.
  5. Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  6. Lay the chicken pieces into the hot oil/butter mixture.
  7. Brown the chicken on both sides.
  8. Remove to a plate and keep warm.
  9. Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  10. Add the flour and stir to blend; add more chicken broth if too thick.
  11. Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  12. Heat chicken and mushrooms in the sauce until cooked through.
  13. Serve over rice, pasta or mashed potatoes.
Notes
*Undiluted evaporated milk can be used as cream substitute.
**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness.
***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. ......Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

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Beef Barley Soup with Toasted French Bread

Beef Barley Soup

Beef Barley Soup with Toasted French Bread

Beef Barley Soup with Toasted French Bread

Homemade Soup Time!  Beef-Barley Soup

The Beef-Barley Soup the plan forf the day using some left over roast beef.  I like to “re-purpose”  meat into soups. better known as left-overs    The seasoning on the meat is additional seasoning and flavor for the soup. We like our soups thick and chunky, rather than pureed.  There are many delicious soups when using variety in the grains, pasta, and vegetables with or without meats/poultry.

This  beef had a rub of thyme, onion powder, course pepper and kosher salt when it was roasted.  Two cups of the cooked roast beef was cut into 1/2 inch thin pieces for the soup. Onion, celery and mushrooms provided the vegetables to the grain of barley.  In this soup,  rice  or vegetables could be used instead of the barley or stew meat

Beef Barley Soup
 
Prep time
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Thick and hearty beef and barley makes a filling soup for cold weather enjoyment. Mushrooms, celery and onion are the added vegetables.
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
Ingredients
  • 2 cups cooked roast beef, cut in ½ inch thin pieces
  • ⅓ cup diced onion
  • 2 tablespoons celery
  • 1 4 ounce can mushroom, stems and pieces
  • 4 cups of water
  • ¾ cup Quaker Quick Barley
Instructions
  1. Put the roast beef into a Dutch Oven.
  2. Add the onion, celery, mushrooms and barley.
  3. Add 4 cups of water.
  4. Cover, bring to a boil.
  5. Reduce heat, simmer 10 -12 minutes until barley is tender.
  6. Stir occasionally.
  7. More water can be added if too thick.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office .”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Beef Barley Soup

Beef Barley Soup

A word about barley…….

There is healing power in eating barley providing vitamin E, the trace mineral selenium and compounds that have antioxidant benefits to increase disease protection.  Eating barley can help lower cholesterol, reduce the formation of blood clots, improve digestion, and reduce the risk of cancer and heart disease.  (Selene Yeager and Editors of Prevention, The Doctors Book® of Food Remedies, Rodale Inc., 2007 p.73 ff.

 

Two Menu Suggestions……. to serve with Beef-Barley Soup

Or

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 

 

Honey Whole Wheat Bread

Honey Whole Wheat Bread

Honey Whole Wheat Bread just out of the oven.

“Give us  this day our daily bread!”*

I like to make bread, better yet, eating a slice of hot homemade bread fresh from the oven. There are so many recipes available for breads of all flavors, it is hard to adapt or change.  However, I am always inspired to try again.

Honey Whole Wheat Bread

This recipe was adapted from The Fannie Farmer Cookbook, 1996, Whole Wheat Bread.  The first recipe made one loaf.  It  was small and did not last long, it was too good to last.  The recipe was for bread pan of 8 1/2 x 4 1/2 x 2 1/2 inches.  All the bread pans I have are 9 x 5 x 3 inches.  Using those pans, I doubled the recipe and got 3 large loaves of bread.

Honey Whole Wheat Bread dough

Honey Whole Wheat Bread dough kneaded and resting.

That is a mixture of 4 cups of whole wheat flour and 7-8 cups of unbleached all-purpose flour. This has the salt, yeast, milk, water, honey and olive oil added and has been kneaded.  Now it is resting 10 minutes after the first kneading.  Then it will be kneaded another 10 minutes.

I can hear the “WHAT?  20 minutes of kneading and then it has to rise two time for hours!”  That is why I am baking bread  since I retired.  I didn’t have time and energy back then either.   So next….

After it has been thoroughly kneaded to smooth and elastic and rolled in a ball, I put it in a large oiled  pan, oil the dough and let it set in a warm spot for 1 hour.  A dish towel is used to cover the dough.

Oiling the dough.

Oiling the dough before first rise.

This is now doubled in size.  You can see gas bubbles near the top of the dough.  The yeast produces gas bubbles  to stretch the gluten in the flour to make the dough rise.  Now to test if ready, take a finger and punch the dough down.  If ready, the dent will stay.  Then you literally “punch it down with your fist.”   (My apologies to those who need gluten free.)

Honey Wheat Bread dough to double in size.

Honey Wheat Bread dough double in size.

Pour the dough out on a floured bread board , cut dough into 3 pieces, make balls of each to shape into 3 loaves of bread. Shaping of loaves is explained in the recipe below.  Put dough in greased bread pans butter top with melted butter if you prefer a soft crust. Set pans in warm place, cover and let rise about 45 minutes.  They will not be doubled in size.

Dough ready to rise into loaves of bread.

Honey Whole Wheat dough ready to rise into loaves.

Put into a preheated 375 F oven.  My oven sometimes get too hot, watch your thermometer closely.  (You do use a thermometer in your oven to check the temperature. Don’t you?)

I bake it for about 45 minutes.  If they brown too much on top, I cover with aluminum foil.  The bread will have pulled away from the sides when done.  After taking the bread out of the pans, tap on the bottom, it should sound hollow.  I like to set the loaves directly on the oven-grate shelf for additional 5-8 minutes.  This gives it a final crisping.  The oven can be turned off at this step.

Baked loaves of Honey Whole Wheat Bread

Baked loaves of Honey Whole Wheat Bread

Our preference is for soft bread crusts.  After the bread has been removed to the racks to cool, I brush melted butter over the tops and sides of the loaves.  While they are cooling, the loaves of bread are covered with a dish towel to cool completely.  Now they are ready for cutting and tasting!

16 slices of Honey whole wheat Bread

One loaf makes 16 slices of Honey Whole Wheat Bread

Unless you can eat your bread within a day, it is best to freeze the excess.   I cut the bread with an electric knife into 16 slices.  I wrap 8 slices, half loaves, in aluminum foil and in a plastic bag or freezer paper and freeze.  When ready for another half loaf, I set  the oven at 350 F, put the loaf in the oven while frozen for 30 minutes.  This makes soft bread and if kept in the foil and plastic bag will last  2 days, if you haven’t eaten it.

Honey Whole Wheat Bread
 
Prep time
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An all-purpose sweet whole wheat bread for peanut and butter sandwiches, french toast or bread pudding..
Author:
Recipe type: Breads
Cuisine: American
Serves: 3 loaves bread, 16 slices per loaf
Ingredients
  • 1 cup water
  • 2 cups 2% milk
  • ½ cup honey
  • 3 teaspoons sea salt
  • 2 tablespoon extra virgin olive oil
  • 1 cup warm water, 105 F
  • 3 teaspoons Fleischmann's Instant Dry Yeast
  • 4 cups whole wheat flour
  • 8 cups unbleached all-purpose flour
  • 2 tablespoons melted butter
Instructions
  1. Mix water and milk in sauce pan or in microwave to heat to 115 F.
  2. Pour into large mixing bowl, add olive oil, honey, sea salt.
  3. Let cool to 105 F.
  4. Measure the flours: sift together 4 cups of whole wheat and 4 cups of unbleached all-purpose flour.
  5. Reserve another 4 cups of the white flour for flouring the bread board and kneading.
  6. Heat 1 cup warm water to 102-105 F, add the yeast.
  7. Stir to dissolve yeast, it will become foamy and small bubbles on surface of water.
  8. Let set 5-8 minutes to allow yeast to proof, become active.
  9. Pour yeast into the 105 F seasoned milk/water mixture.
  10. Add 4 cups of blended flour, beat thoroughly.
  11. Add remaining blended flour, beat together until dough sticks together.
  12. Using reserved flour, lightly flour bread board.
  13. Pour out the dough, flour hands, knead together until dough handles easily.
  14. Let rest for 10 minutes on bread board.
  15. Resume kneading for 10 minutes, adding more flour to keep from sticking on board.
  16. Knead until smooth and elastic. (Knead by pressing with heel of both hands, turn ¼ circle, turn down over in half, knead again, continuing same technique.)
  17. Oil large bowl, roll dough into a ball, oil the dough with a brush.
  18. Cover bowl, place in warm, 75-85 F place to rise until double in bulk, about 1 hour. Do not disturb during rise time.
  19. Grease 3 9 x 5½ x 3 inch pans.
  20. When finger is pressed into dough leaving an indention, it is ready to be punch down with fists allowing the gases escape.
  21. Pour on lightly floured board, cut into 3 equal parts. Roll each into a ball, let rest.
  22. Roll each ball into a 9 x 12 rectangle, starting at the 9 inch end, roll up, pinch the ends on seam together, putting the seam on the bottom. Put into the greased loaf pans, ends touching the pans.
  23. Lightly grease tops of the bread for a soft crust.
  24. Cover the pans and set in warm place to rise for 45 minutes.
  25. Preheat oven to 375 F.
  26. At the end of second rise, put into oven to bake about 45 minutes. Put foil over top of bread if browning too quickly.
  27. Bread is done when removed it will sound hollow when tapped on the bottom.
Notes
Adapted from Cunningham, Marion. The Fannie Farmer Cookbook, 1996, p 516. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

I admit this is a long day of bread making, particularly if you have never tried your own bread.  BUT it is sooooooo,  worth it.   Enjoy.  Finished last loaf, time to make another 3 loaves.  Tomorrow!

* Matthew 6:11.

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Caramel Corn, an all season snack

 Caramel Corn, an all season snack

This is a family favorite from my mother-in-law’s recipe, always good anytime.   A good treat to spoil co-workers, if you take it to work, just take lots.

Caramel Corn

Caramel Corn, an all season snack

Caramel Corn
 
Prep time
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An all-time family treat at any time. A big bowl to gather around and share the sweet crispy carameled corn with friends, family and co-workers.
Author:
Recipe type: Appetizer, Snack
Cuisine: American
Serves: 4-5 quarts
Ingredients
  • 5-6 quarts of unsalted popped corn, put into a lightly greased large pan.
  • 2 sticks (1 cup) butter
  • 2 cups light brown sugar
  • ½ cup white corn syrup
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 200 F.
  2. Combine all ingredients except baking soda into a heavy 4 quart sauce pan.
  3. Stir lightly to blend.
  4. Bring to a boil and boil for 5 minutes.
  5. Stir.
  6. Remove pan from the heat.
  7. Add ½ teaspoon baking soda.
  8. It will bubble up and turn a lighter color, stir to blend.
  9. Pour over the popped corn, stir to coat the popcorn.
  10. Put into the oven, remove every 15 minutes to stir the mixture to coat with the syrup.
  11. Remove from the oven, let cook, store in air tight container
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Almonds, pecans or mixed nuts can be added to stir in with the syrup. After the caramel corn has cooled, pretzels, cereal or dried cranberries are novel additions.  That is, if you have any Caramel Corn left over.

I recommend  Julia Ann’s Caramel Corn to eat and give, enjoy with hot cocoa in front of the fireplace.  C-o-z-y!

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Chicken Breasts in Mushroom Sauce

This recipe is adapted from cookbookinabox’s recipe: Chicken & Mushrooms in Herb Sauce

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

The following recipe is for a quantity of 10-12 pieces of chicken in a thick creamy mushroom sauce to be eaten over risotto, rice, pasta or mashed potatoes.

Chicken Breasts in Mushroom Sauce
 
Prep time
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Total time
 
A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
Author:
Recipe type: Poultry, Entree
Cuisine: American
Serves: 12 servings
Ingredients
  • 6 large chicken breasts, skinless, boneless
  • 1½ cup seasoned Italian Bread Crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried whole sage
  • 1 teaspoon sea salt
  • 1 teaspoon black papper
  • 1 cup cream
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups fresh, white button mushrooms, sliced
  • ¼ cup flour
  • 1-1/2 cup chicken broth, more as needed.
Instructions
  1. Preheat oven to 350 F.
  2. Remove the fat from the chicken breasts.
  3. Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.
  4. Mix the bread crumbs and seasonings in a plastic bag.
  5. Heat the olive oil and butter in a large heavy skillet.
  6. Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.
  7. Lay the chicken in the hot skillet, just to brown, do not overcook.
  8. Remove the chicken to a oven-proof pan.
  9. Brown the remaining pieces of chicken, layer in the over-proof pan.
  10. Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.
  11. Add the flour, whisk, stir to blend adding broth to make a smooth sauce.
  12. Pour in the sliced mushrooms, just to moisten and heat slightly.
  13. Pour sauce and mushrooms over the pan of browned chicken.
  14. Cover tightly with aluminum foil and put in oven 1 hour.
Notes
Undiluted evaporated milk can be used in place of cream............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

 

 This is the Menu was served with

Chicken Breasts in Mushroom Sauce

Risotto with Peas and Parmesan Cheese

Steamed Cauliflower with Sweet Red Peppers and Garlic

Steamed Green Beans sauteed in Olive Oil, topped with Lemon Zest and Toasted Almonds

Cranberry Sauce, Crushed pineapple , Diced Apple, and Chopped Walnuts in Cherry Gelatin.

Cranberry Apple Salad

Cranberry Sauce, Pineapple, Apple, Walnut Cherry Gelatin Salad

Baked Honey Wheat Bread

Baked Honey Whole Wheat Bread

Baked Honey Whole Wheat Bread

 

 Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experienc ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.  

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law.  It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

We have a little tree it is now 4  years old grown from a seed.  To get fruit, there must be a female tree and a male tree.  We don’t know what gender our tree is.  We have an even small tree in the yard.  So maybe we will have our own persimmons someday.  

American Persimmons

American Persimmons

 

 I freeze 1 cup bags to use throughout the year.  So this week I made the first pudding of this fall.  Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons.  The anticipation of ripe persimmons to come this fall in mid to late October.


Indiana Persimmon Pudding
 
Prep time
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Total time
 
A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1½ cups sugar
  • ½ cup unsalted butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups buttermilk or sour milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
  2. In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  3. In a large mixing bowl, cream butter and sugar until fluffy.
  4. Add eggs, one at a time, beat after each addition.
  5. Add the persimmon pulp and blend.
  6. Alternate adding the dry ingredients and sour milk, beat after each addition.
  7. Add the vanilla and mix.
  8. Pour into prepared 9 x 13 inch pan.
  9. Bake 45 minutes or when cake tester comes out clean.
Notes
Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.......Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg.“Trade-marks Canadian Intellectual Property Office. Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights                                                      reserved.

Eggplant Appetizers

Eggplant Appetizers

Eggplant (Aubergine)

copy-of-eggplant

 

Eggplant,  a vegetable from Asia and now identified most often with Mediterranean recipes, such as Eggplant Parmigiana, Ratatouille, Moussaka or eating fried eggplant dipped in a batter or egg and flour and fried in a skillet.   

The eggplants are readily available in the farmer’s markets at this time, late August and September.  The deep purple globes are hard to resist, and are in all sizes.  The larger the eggplant the more seeds and tendency to more bitterness.  Small eggplants have smaller and fewer seeds.

Cooking Eggplant

Eggplant Appetizers

Eggplant Appetizers

Buy firm deep purple eggplants, store in the refrigerator until ready to use within a day to two. Cut it with stainless steel knife to help prevent the slices turning black.  It does not have to be peeled.  Eggplant has a lot of moisture therefore sprinkle with salt to draw out the moisture.  Also sprinkling with lemon juice will prevent the flesh from blackening.  Put  pieces into a colander, let set for 30 minutes to 1 hour to allow the juice be drawn out.  Rinse the eggplant pieces and dry on paper toweling before proceeding with the recipes.

Eggplant Appetizers
 
Prep time
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Total time
 
A simple blend of eggplant, cheese and ham for an warm or hot appetizer to a grand meal of roast chicken or meat.
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 20 slices
Ingredients
  • 3 small eggplants, 2 inches x 3-4 inches
  • 1 tablespoon of salt
  • water to rinse
  • 2 tablespoons olive oil
  • 1 teaspoon of a seasoning blend or Italian Seasonings
  • 1 teaspoon dried sweet basil flakes
  • pepper to taste
  • ¼ pound Provolone Cheese, sliced thin
  • ¼ pound ham, sliced thin
  • Marinara Sauce
  • Parmesan Cheese
Instructions
  1. Wash and slice eggplants in ½ inch slices.
  2. Sprinkle with lemon juice.
  3. Salt each slice; put into a colander for 30-45 minutes.
  4. Drain and rinse, pat dry on paper towels.
  5. Mix the oil and seasonings into a large bowl.
  6. Dip each of the slices in the seasonings and place on jelly roll pan.
  7. Top each eggplant slice with a slice of Provolone, ham, and a teaspoon of marinara sauce.
  8. Sprinkle with Parmesan Cheese.
  9. Broil until slices are browned and cheese has melted.
  10. Serve warm or hot.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

 Eggplant Benefits

Lower weight,  increased energy, healthy hair and skin are benefits from eating eggplant and a variety of fruits and vegetables.  Eggplant studies has indicated a decrease in diabetes, heart disease and obesity.  Vitamin C, vitamin B-6 and fiber are important for cardiovascular disease.  Antioxidants and anti-inflammatory compounds protect the body from cancer.  Because eggplant is low in calories, it provides another source of a low-calorie diet.

Serve with Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel

Enjoy a dessert of Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

Spicy Red Anjou Pear Sauce

 Find more recipes at   https://cookbookinabox.com/

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2017 Netta Belle’s Choice® The Art of Gourmet    Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®                               All rights reserved.

 

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

I am trying to get a jump start on comfort foods for fall and winter.  Rice, potatoes, and pasta are creamy foods that lead my list.  I actually try to balance menus with one of these carbohydrates.  Broccoli Rice Cheese Casserole is also an excellent entree for a vegetarian meal.

Steamed Broccoli and Vegetable Blend

Steamed Broccoli and Vegetable Blend

Using canned soup and frozen broccoli speeds up the cooking process.  I have started to steam vegetables in the microwave.  I put the chopped or diced vegetables in a small bowl, add 1-2 teaspoons water, depending on the amount of vegetables, cover with plastic wrap and steam for 1 minute.  Occasionally I will have to add a minute.  They are ready to be combined with other vegetables or meats and sauces.  I do not add  salt or oil to saute.  

 

Broccoli Rice Cheese Casserole
 
Prep time
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A good recipe to have for pitch-in dinners and a winter comfort food for week day dinner.
Author:
Recipe type: Rice Vegetable Side Dish
Cuisine: American
Serves: 6
Ingredients
  • ½ cup long grain rice
  • 1 cup chicken broth
  • 3 tablespoons finely diced onion
  • 2 garlic cloves, minced
  • 2 tablespoons jalapeno pepper, finely diced
  • 1-2 tablespoons sweet mini peppers, diced
  • 1 cup steamed broccoli cuts or 10 oz. frozen broccoli
  • 1 can 10¾ ounces, Nacho cheese soup
  • ½ cup milk
  • ¼-1/2 cup cheddar cheese, shredded
  • 2 tablespoons bread crumbs, finely chopped
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
Instructions
  1. Cook the long grain rice in the chicken broth until broth is absorbed.
  2. Cut and dice the onion, garlic, peppers.
  3. Put into a small microwave dish, add 1 teaspoon water.
  4. Microwave 1 minute or until onion is translucent.
  5. Steam the cut broccoli, just until crisp.
  6. In a larger pan blend the Nacho soup and milk, cook until hot and bubbly.
  7. Add the broccoli, diced vegetables, and rice, stir to blend.
  8. Pout into a 9 x 9 x 2 casserole.
  9. Sprinkle with bread crumbs.
  10. Sprinkle shredded cheese on top.
  11. Bake at 350 F 20 minutes
Notes
To make a 9 x 13 casserole, use 1 cup long grain rice and 2 cups chicken broth. Adjust vegetable as desired......This was adapted from Campbell's Soup Kitchen..............Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

 

Round out your meal of Broccoli Rice Cheese Casserole with

Green Beans with Red Pepper Stir Fry

Green Beans - Red Bell Pepper Stir Fry

Green Beans – Red Bell Pepper Stir Fry

Use your favorite recipe for green beans:  canned, frozen or fresh.  Fix them by stir-frying, steaming. slow-cooker  or in the pressure cooker, with or without ham.

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad                                          

Try the Spinach-Romaine Lettuce Salad.

And for Dessert :  American Apple Pie

American Apple Pie

American Apple Pie

Enjoy  and look for other cookbookinabox® recipes  at www.cookbookinabox.com/blog.

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

 

 

 

 

Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew SAlad

Peas, Cauliflower and Cashew Salad

Peas and cauliflower are not vegetables often served.  Peas get added to soups or rice, rarely used in salad or as a side dish as buttered peas.  Cauliflower is in almost every vegetable tray  set up at the grocery or buffet.  It is a once-in-awhile vegetable on my table.  After eating the , Peas, Cauliflower and Cashew Salad, raw cauliflower is becoming a salad stable.

Peas, Cauliflower and Cashew Salad
 
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Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,
Author:
Recipe type: Salad
Cuisine: American
Serves: 6
Ingredients
  • ½ pound bacon, fried, drained and crumbled
  • 10 ounces frozen peas
  • 1 cup cauliflower, cut into small pieces
  • 1 cup celery, diced
  • ¼ cup green onions, diced
  • ¼ cup yellow mini pepper, diced
  • 1 cup cashew pieces, lightly salted
  • 1 cup Hidden Valley Ranch dressing
  • ½ cup sour cream
Instructions
  1. Fry bacon, drain on paper towel.
  2. Cool and crumble in small pieces.
  3. Wash and cut the cauliflower, celery, green onions and peppeer
  4. Mix the Ranch dressing and sour cream.
  5. Mix bacon and vegetables together, except peas, into a large bowl.
  6. Stir in the dressings.
  7. Pour into a large serving dish, refrigerate.
  8. Add the frozen peas 45 minutes to 1 hour before serving.
Notes
This recipe was adapted from Peas Cashew Salad by Janice Griggs in "Our Pitch-In Secrets" by UNISYS, HIM Service Center employees...................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.

 

Cauliflower protects against cancer and packed with vitamin C and vitamin B folate helping your  immune system.  To get the most benefit of the nutrients, it is best to steam, cook in a wok or microwave.  Boiling the cauliflower in water causes it to lose those nutrients.

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

 Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower                                                        

Netta Belle's Choice cookbookinabox

Julia Ann

Julia Ann

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Fried Corn with peppers

Fresh Summer Fried Corn

Fried Corn with Peppers

Fried Corn with Peppers

Early  summer we begin to looking  forward to  eating corn on the cob.  When available at the Farmer’s Market, we made sure we had plenty of fresh corn, green beans and tomatoes.  For a change of taste, I made Fried Corn with Peppers.  It was delicious, the corn was filled out with  milk in the kernels.

It takes 3 large ears of corn to yield 2 cups.  This is also the same amount of Savory Baked Corn and also the quantity for creamed corn. Fresh corn is much tastier when you cut off the kernels of corn and scrape the ear to press out the milky liquid.  When making the Fried Corn, the corn was cut off and scraped before frying.

Fresh Corn

Fresh Corn

 

Fried Corn with peppers
 
Prep time
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A hearty vegetable dish to serve with your barbecues and patio dinners, an alternative side dish to serve in place of corn on the cob and yet have the delicious fresh flavors.
Author:
Recipe type: Vegetable
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups of corn ( 3-4 ears of corn)
  • ¼ cup red bell pepper, finely diced
  • 1 tablespoon of jalapeno pepper, finely diced
  • 2 teaspoons of olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
Instructions
  1. Remove the husks off the corn, use soon after.
  2. Wash to remove any remaining silk strands.
  3. Cut uncooked corn off the ear, scrape to get the milky liquid.
  4. Dice the red pepper and jalapeno pepper.
  5. Heat the olive oil in a 10 inch skillet.
  6. Add corn, peppers and sugar.
  7. Season with salt and pepper.
  8. Cook slowly, occasionally stir.
  9. Cover and heat 15 minutes, or heated thoroughly.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Other Corn Casseroles you will enjoy.

Collard Greens, Corn and Tortilla StrataCollard Greens, Corn and Tortilla Strata

 

 

 

 

 

Corn and Mushroom Chowder

 

 

 

Corn and Mushroom Chowder

Savory Baked Sweet CornSavory Baked Sweet Corn

 

 

 

 

 

 

 

 Southern Creamed Corn   Food Network Recipe courtesy of Patrick and Gina Neely

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.