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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.

 

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup
 
Prep time
Cook time
Total time
 
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup yellow onion, small chop
  • 3 garlic cloves, minced
  • ¼ cup red bell pepper, small chop
  • ¼ cup celery, ½ inch slices
  • ¼ cup carrot, ½ inch slices
  • 1-2 cups cooked white potato, chopped ½ inch
  • 2 cups cooked white navy beans, drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger, minced or grated
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • ⅔ cups of water or more for thinner soup
  • 1½ cup frozen spinach
  • salt and pepper to taste
Instructions
  1. Prepare the white/navy beans or use canned beans.
  2. Cook the white potato, chop
  3. Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  4. Heat oil in large Dutch Oven or kettle.
  5. Add onion, garlic, celery, and carrots.
  6. Cook until onion in tender.
  7. Pour in the beans.
  8. Add tomatoes and juice.
  9. Add potatoes.
  10. Add ginger and seasonings.
  11. Pour in broth and water.
  12. Add the frozen spinach.
  13. Bring to a boil; reduce heat and simmer.
  14. Cook until thoroughly heated.
Notes
Recipe inspired from Hoosier Farmer, January-February 1998..........................
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® 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.

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

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.

 

Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel:  A fresh change from comfort foods.

Chicken Schnitzel

Chicken Schnitzel

We have been having  soups, creamy casseroles, breads and desserts to comfort us in the cold of winter.  I decided we needed something crispy and fried.  Fried food is a rarity at our house, we bake, broil, steam, lightly saute or braise.   I remembered Chicken Schnitzel.

Chicken Schnitzel

Chicken Schnitzel

 It tasted so good, crispy, tender pieces of breasts of chicken with a crispy coating.  It was a nice change.

We look for comfort in foods, in the cold weather we look for comfortable clothes by wearing layers of  tee shirts, sweatshirts, big sweaters, and warm pants.    

 

Related imageThen comes spring and the unveiling!  Will that be a shock to you?  Have you found all your comfort foods around your middle? Are your scales a forbidden place to step?  Does it sound like a  lead into for a low calorie meal?  It wasn’t that at all. Really just changed the flavor of comfort foods to foods cooked in olive oil.  

 

 

Frying Chicken Schnitzel

Frying Chicken Schnitzel

I cut the chicken breasts into thin layers, 1/4 to 1/2 inch thick.  I did not flatten the pieces, as in true schnitzel. I mixed an egg with 1 tablespoon water and prepared a pan of flour, cayenne pepper and   a seasoning blend and black pepper.  I dipped the chicken cutlets in the flour, then into the egg mixture and again into the seasoned flour.  When the oil was hot in the skillet, I added the chicken cutlets to brown under a reduced heat, until crispy on both sides, about 4-6 minutes each sides to 170 F.  This recipe was inspired by Winemonger.com.

Roasted Mixed Vegetables

Roasted Mixed Vegetables

The side dish was roasted mixed vegetables, coated with olive oil, dried Italian Seasonings and black pepper.  The vegetables are those on hand, this time we had potato, zucchini, onion, garlic, carrots, celery, cabbage and cauliflower.  These were roasted at 525 F to tender and somewhat browned, 20-25 minutes.  They were a nice balance with the Chicken Schnitzel.

We still had some sweet, warm, creamy, comfort food:  Creamy Rice Pudding.  This is a favorite recipe adapted from Chef Ron Lock’s Creamy Rice Pudding. I used long grain white rice, 1 cup vanilla soy milk, 1/2 cup Carnation Milk and 1/2 cup water. 

Creamy Rice Pudding

Creamy Rice Pudding

Chicken Schnitzel
 
Prep time
Cook time
Total time
 
Fried crispy chicken cutlets with a thick crust over the tender white chicken breasts.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 pieces
Ingredients
  • 2 boneless chicken breasts
  • 1 egg beaten
  • 1 tablespoon water
  • ⅛ teaspoon cayenne pepper to taste
  • 1 teaspoon Flavour-Enhancer Spice Blend
  • ½ cup Flour
  • ¼ teaspoon Ground black pepper
  • 4-5 tablespoons olive oil or less if desired
Instructions
  1. Cut chicken breasts in half, lengthwise or about ¼ to ½ inch to get about 4 cutlets
  2. Mix the egg and water.
  3. Lightly season the chicken cutlets with cayenne and Flavour-Enhancer Spice Blend.
  4. Mix the measured amount of seasonings in the flour.
  5. Roll the chicken cutlets in the seasoned flour.
  6. Dip in the egg to coat on both sides.
  7. Again dip in the seasoned flour, set aside while seasoning the rest of chicken.
  8. Heat the olive oil, hot, in a heavy skillet, the oil will sizzle when chicken is added.
  9. Place the chicken cutlets in the skillet to brown about 4 minutes.
  10. Sprinkle more black pepper is desired.
  11. Turn the pieces over to brown the other side for about 4-6 minutes.
  12. The temperature of the chicken should be 170 F when done.
  13. Lay the crispy chicken cutlets on a meat platter lined with toweling to drain excess oil.
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...©2007-2017 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.

 

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® 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.

Red Lentils-Sausage Stew

Slow Cooker Red Lentils-Sausage Stew

Happy New Year 2016!

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

In the Italian tradition, lentils-sausage stew was our New Year’s food for luck. It seems across the continents good luck is thought to be prosperity,  good health, happiness, success and longevity. We aren’t Italian, we  wanted to try another tradition to celebrate the New Year’s.  It would be interesting to prepare the New Year’s evening menu recipes from around the world which are noted to be Lucky New Year’s Food. 

Here is my suggestion for your 2017 New Year’s Menu celebration.

Italy:  Cotechino con Lenticcjie, pork and lentils
American South: Black-eyes peas, Hoppin’ John, cooked greens
Japan:  Toshikoshi Soba, long buckwheat noodles
Ireland  Buttered Bread Sandwiches
Spain:  12 grapes  referring to Champagne
Berlin:  Berliner Pfannkuchen, jelly doughnuts
Greece: Vasilopita, a New Year’s Cake with a coin hidden in it.                                                                        The person getting the coin will have good luck all year.

Slow Cooker Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Slow Cookers or Crock-Pot cooking are  great for winter hearty stews, soups or casseroles. Red Lentils-Sausage Stew is a good example of easy meal preparation.  We had a romaine tossed salad, crusty garlic bread, Cinnamon Apple Sauce and Brown Sugar Marble Pound Cake om/crock-for desert. No Champagne, however, we did have some Soft White Wine by Oliver’s Winery.  It was a quiet and satisfying New Year’s Eve. Looking forward to 2016 offerings. 

 

Slow Cooker Red Lentils-Sausage Stew
 
Prep time
Cook time
Total time
 
A slow cooker makes a hearty stew of red lentils, sausage and vegetables. A winter time comfort food to enjoy with crusty bread.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 8 cups
Ingredients
  • ½ sausage, remove casing and crumble, or crumble whole sausage
  • 1 cup red lentils, rinse
  • ½ cup onion, chopped
  • 2 garlic cloves, minced
  • ½ cup carrots, coarsely chopped
  • ½ cup celery, coarsely chopped
  • 1 medium potato, chopped in ½ inch cubes
  • 14.5 oz tomatoes and juice
  • 1 cup frozen cut spinach
  • 1 cup chicken broth
  • 2 cups water
  • ½ teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • salt and pepper to taste
Instructions
  1. Layer all the vegetables on the bottom of the slow cooker.
  2. Add the crumbled sausage.
  3. Pour in the broth and water.
  4. Add the seasonings and stir into the broth.
  5. Cover, cook on high for 3 hours.
Notes
3 links of bratwursts were used in this recipe; other sausages links or ground sausage could also be used. .....................................................................
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.

 

Wishing you many blessings during 2016:  healthy lives, friends, safety and joys in abundance.

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® 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 Christmas Holiday Newsletter

Wishing you all the peace and joy  of this beautiful season.

Christmas Greetings

Christmas Greetings from cookbookinabox

We thank all who have reviewed our recipes and blog during the year.  It has been a delight to put each newsletter together and a challenge as to what will be the next recipe and topic.

Time out for a vacation week.

Amtrak Train

Amtrak Texas Eagle

My apologizes for not have anything out the last 2 weeks.  We went on a week vacation to Texas; it was a good train trip from Chicago to Mineola, Texas and back home.  The fun event when traveling by train is meeting different dinner companions assigned to sit with you at each meal.  It is like opening a Christmas present to discover new and interesting  people to become part of your  world.

Lunch Amtrak Style

Lunch Amtrak Style

I, the cook and designer of this blog fell down and fractured my sternum.  Other than “OUCH!!” get up and  keep going, there was not much else to do.  After getting home, some resting,  there was some teaching cookbookinabox partner, husband, how to cook for us. He did a fantastic Slow Cooker  Beef Pot Roast with Vegetables.  I did get an orange jello salad together.  There isn’t much to prepare on celery and carrots and Cinnamon Apple Sauce for dessert.

 

 

A time for Birthday Celebration too.

Birthday Celebration for my husband rated his favorite Netta Belle’s Choice ®Chocolate Cake. No candles, didn’t want to set off the fire alarms.

That went pretty well, so the next day I made the Butternut Squash, Chicken and Pecan Tart. I can’t even use my own recipes without making some changes; I used ham cubes instead of chicken and a Honey Crisp apple.  I baked the squash first, but did not bake it long enough, so baking the tart took much longer to get the squash tender. 

Menu ideas for the Holidays ahead.

Now I am thinking what to have for the holidays of Christmas and New Years.  It has been a tradition to have Potato and Crab Meat Soup on Christmas eve and fruit salad and crusty French Bread.

One of our favorite Christmas menus have been: Cornish Hens, risotto, Brussels Sprouts with Sesame Seeds, Cranberry Orange Salad, Hot Dinner Rolls, American Apple Pie with Vanilla Ice Cream.  We like a nice white wine with dinner and a nibble of Skillet Chocolate Fudge.  A few  years ago we had pan fried lamb chops with herb pan sauce, acorn squash filled with butter and brown sugar, Stir-Fried Cauliflower, cranberry, apple, cherry jello salad, Sweet Whole Wheat Bread and pumpkin pie. Check out the Holiday Menu 104 for another celebratory suggestion.

Christmas Trees a cookbookinabox tradition

A Christmas tree is a tradition for cookbookinabox

What traditions have you started with your Christmas meals and festivities?  Starting out as a new couple, usually it is bringing traditions from each extended family and the desire to make your own traditions.  Then the children come and soon you have many ideas you want to carry over each year:  food, decorations, family dinners, friends visiting and the joy and excitement of the Christmas, Hanukkah or your special holiday celebrations.

Wishing you and your loved ones many moments to warm your heart and home through the holidays.  Blessings into the New Year, 2016.

 

Netta Belle's Choice cookbookinaboxcookbookinabox® 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.

Roast Beef Dinner

Roast Beef Dinner for Two

Roast Beef Dinner for Two

Roast Beef Dinner for Two

Having a Roast Beef Dinner is a big event at cookbookinabox’s  house.  Several reasons which many probably may identify . Health is our biggest reason, fat,  cholesterol is higher in red meats.  Expense, it is more expensive to have choice cuts on a regular basis.  Meatless meals is often our choice.  However, there are times when a nice Roast Beef Dinner brings good memories and is comfort food.  

Cast Iron Dutch Oven

Grandmother’s Cast Iron Dutch Oven

We have the cast iron dutch oven that was my husband’s grandmothers.  It had made a long trip through Texas when the family travel by horse and wagon in the early 1900’s. So it is always a treat and fun to use this kettle.  I also like to use this kettle for soups as well.

Beef Bottom Round Roast

Beef Bottom Round Roast

Since there are only 2 of us in the home, I bought a small beef bottom round roast under 2 pounds.  The recipe was adapted from Joy Of Cooking’s, Beef Pot Roast, cooked in a convection oven instead of the stove.

Preparing the beef roast for the oven

After baking the beef roast and removing to a plate to keep warm, I decanted the juices and fat into a fat separator.  I poured off the juices into a measuring cup, and poured about 4 tablespoons fat back into the dutch oven to make the roux for gravy.  I used the juices and added cream to make 2 cups for the liquid to the 4 tablespoons of fat and  4 tablespoons of flour.

Making the roux for gravy


Roast Beef Dinner
 
Prep time
Cook time
Total time
 
A special Sunday Dinner Roast Beef, tender, juicy to be enjoyed with mashed potatoes and gravy.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 2 pound beef bottom round roast
  • 2 tablespoons oil
  • ¼ cup flour
  • ½ cup onions, finely chopped
  • ½ cup carrots, finely sliced
  • 1½ cups beef stock or bouillon
  • 1 teaspoon seasoning blend
  • ½ teaspoon Sea Salt
  • ½ teaspoon Ground Black Pepper
  • GRAVY
  • 4 tablespoons fat
  • 4 tablespoons flour
  • 1½ cups meat juices
  • cream to make 2 cups liquid
Instructions
  1. Preheat oven to 325 F.
  2. Trim off fat, make cuts into the side of the meat to prevent curling
  3. Flour all sides of the roast.
  4. Heat the oil in the Dutch oven.
  5. Brown the roast on all sides.
  6. Add the onions, carrots, and broth to the roast.
  7. Cook about 5 minutes.
  8. Bake in the preheated oven 2 hours or until meat is tender, to 155 F to 165 F for medium well.
  9. Remove meat from pan to a dish; cover to keep warm
  10. GRAVY
  11. Strain off the vegetables.
  12. Decant the juices and fat into a fat separator.
  13. Pour off the juices, on top, to a measuring cup, add cream to make 2 cups liquid
  14. Pour 4 tablespoon fat and juices to the Dutch oven, stir to loosen the bits and pieces of the meat.
  15. With a whisk, add the flour, stirring until blended.
  16. Gradually add the 2 cups of the liquid, stirring with the whisk to smooth.
  17. Simmer the gravy up to 10 minutes to thicken.
  18. Taste and correct seasonings as needed.
  19. Add ½ teaspoon thyme.
  20. Serve over the meat and mashed potatoes.
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. ©2007-2017 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.

Roast Beef Dinner for Two

Roast Beef Dinner for Two

The Roast Beef Dinner menu

Marinated Vegetable Salad
Mixer Whole Wheat Bread
Roast Beef and Beef Gravy
Mashed Russet Potatoes
Steamed Asparagus
American Persimmon Cake

 

Visit these links:      Simply Recipes – Roast Beef;            allrecipes – All American Roast Beef

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® 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.
            

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche
 
Prep time
Cook time
Total time
 
An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Author:
Recipe type: Breakfast - Brunch
Cuisine: French
Serves: 6 serving
Ingredients
  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • ½ cup onion, sliced
  • ¾ cup milk
  • 2 eggs, beaten
  • 1 cup Cheddar cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon parsley, chopped
  • Pinch of sugar
  • Pinch of nutmeg, freshly grated
  • Dash of hot sauce
  • Paprika
Instructions
  1. Preheat oven 350 F.
  2. Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  3. Fry the bacon in skillet until crisp.
  4. Remove from skillet, drain on toweling and crumble.
  5. Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  6. In a large bowl, combine milk, eggs, ¼ cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  7. Stir in the bacon and onion.
  8. Pour into the prepared pie shell.
  9. Sprinkle the remaining cheese on top.
  10. Sprinkle with the paprika.
  11. Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.
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. ©2007-2017 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.

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® 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.

Baked Pork Chops

 

Baked Pork Chops in Sauce and Vegetables

Baked Pork Chops in Sauce and Vegetables

Now summer is over, grilling outdoors begins to wane as the temperature changes. I began to look for a new recipe for  pork chops.  Having many cookbooks, I decided I would try a recipe that I have not tried from The New Your Times Menu Cook Book by Craig Claiborne, 1966.  The recipe for Country Pork Chops became my Baked Pork Chops. 

Baked Pork Chops

Browned Pork Chops and Vegetables

Browned Pork Chops and Vegetables

I really did not adapt it so much. A pork seasoning dry rub was used to marinate the pork chops before browning. I used Dijon mustard in place of prepared mustard and beef bouillon in place of the beef stock.  My other changes were using a thinner pork chop, not the 1 inch thick and only 2 instead of 6 and preparing a smaller amount of the sauce. The sauce recipe would be enough for 6 chops.  Actually thought the sauce would be good over other meats and less expensive cuts such as pork or steak cutlets. 

Sauce Ingredients

Sauce Ingredients

Once again using my old reliable cast iron skillet for the browning and making the sauce..

Cooking the Sauce

Cooking the Sauce

Baked Pork Chops in Sauce

Baked Pork Chops in Sauce

Baked Pork Chops
 
Prep time
Cook time
Total time
 
Pork chops topped with a mild tomato sauce and chopped vegetables to make an interesting change of pace from summer time grilling.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • 4 center cut pork chops
  • 1 teaspoon pork seasoning dry rub or salt and pepper
  • 2 tablespoons olive oil
  • ½ cup carrots, finely diced
  • ¼ cup celery, finely diced
  • ½ cup onion, finely diced
  • ½ cup beef bouillon or stock
  • ½ cup tomato sauce
  • 2 tablespoons Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • Chopped parsley
Instructions
  1. Preheat oven to 350 F.
  2. Trim excess fat off pork chops.
  3. Heat the olive oil in large skillet.
  4. Season pork chops on both sides with pork seasoning dry rub or salt and pepper.
  5. Brown on both sides about 10-15 minutes.
  6. Put the carrots, celery and onions in a shallow two quart casserole.
  7. Arrange the browned pork chops on top.
  8. Pour out any excess fat from the skillet.
  9. Add the bouillon or stock, tomato sauce, mustard and Worcestershire sauce to skillet.
  10. Whisk together to blend.
  11. Pour mixture over the pork chops; cover.
  12. Bake for 50 minutes.
  13. Remove cover and bake 15 minutes longer.
  14. Sprinkle with chopped parsley.
Notes
Recipe taken from Craig Claiborne, Country Pork Chops, The New York Times Menu Cook Book1966,...................................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.

 

Baked Pork Chop Dinner

Here is a suggestion for your dinner of Baked Pork Chops:  baked potatoes with butter and sour cream, country prepared green beans from the pressure cooker seasoned with onion and Ciabatta Bread.

Baked Pork Chop Dinner

Baked Pork Chop Dinner

Summer Time Cole Slaw and American Apple Pie would round out this country Baked Pork Chop Dinner.

Some other Pork Chop recipes you might like to try:

Annie’s Eats – Parmesan-Crusted Pork Chops

Simply Recipes –  Brined Pork Chops

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.

 

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Cookery

As summer is slipping away for another year and heading into the fall and winter months, the recipes are also changing.  like the seasons.  The comfort food of soups, casseroles of macaroni and cheese and crock-pot or slow cooker meals are plentiful.  Do you have a favorite crock-pot recipe?

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham was the right dish to take to a carry-in 3 hours away.  This recipe was inspired by Crock-Pot by Rival. Country Scalloped Potatoes and Ham. My changes were additions such as garlic and onion powders, and 1/4 cup  or less of jalapeno  peppers.  I also layered the potatoes, ham and cheese before adding the sauce.

Scalloped Potatoes and Ham

Serving Scalloped Potatoes and Ham

A recipe for a carry-in or pitch-in.

This carry-in was with my farm family.  There was no lack of food, with bratwurst, fried chicken, hot dogs and hamburger, shredded pork, spaghetti and meatballs. chili, scalloped corn, baked beans, green bean casserole, all with a variety of finger foods, and salads.  Oh the desserts! Pie, cake, brownies, and a favorite cookie, Buckeyes. Of course they were hit of chocolate and peanut butter.

Crock-Pot Scalloped Potatoes and Ham
 
Prep time
Cook time
Total time
 
Richly seasoned potato and ham dish for making in the crock-pot or slow cooker. It could be the entree for a meal with ham, cheese, mushroom soup and potatoes.
Author:
Recipe type: Vegetable Side Dish
Cuisine: American
Serves: 10-12 servings
Ingredients
  • 8 potatoes, peeled and thinly sliced
  • 1 pound, fully-cooked ham, cut in 1-inch cubes
  • ¼ cup jalapeno peppers, finely diced
  • 1 package (1 oz) country-style gravy mix
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • 1 can (10½ oz cream of mushroom soup
  • 2 cups water
  • 2 cups cheddar cheese, shredded
Instructions
  1. Lightly grease crock-pot.
  2. Layer potatoes, ham, part of the cheese and jalapeno peppers in the crock-pot
  3. Whisk the gravy mix, onion and garlic powders, soup and water until well blended and smooth.
  4. Pour the blended gravy over the potatoes.
  5. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
  6. To with cheese last 30 minutes of cooking.
Notes
To prevent darkening of uncooked potatoes, put into a cup of water and ½ teaspoon of cream of tartar, toss, drain and continue with recipe.................
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® 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.

 

Suggested menu with Crock-Pot Scalloped Potatoes and Ham

Allrecipes.com – Slow Cooker Scalloped Potatoes and Ham

Recipe4living.com – Scalloped Potatoes and Ham

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® 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.

Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

 

 

 

 

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.


Ginger, Tomato and Lentil Soup
 
Prep time
Cook time
Total time
 
With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4¾ cups
Ingredients
  • 2 cups water
  • ⅓ cup red lentils
  • ¼ cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 10¾ ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger, freshly grated
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ½ teaspoon black ground pepper
  • ½ cup mild Cheddar cheese, shredded or cheese of your choice.
Instructions
  1. In a medium sauce pan, mix together water, lentils, onion and garlic.
  2. Heat to simmer 20 minutes or until lentils are softened.
  3. Add can of tomato soup.
  4. Add one can of water, more if needed or preferred thinner.
  5. Add grated ginger, oregano, salt and pepper.
  6. Simmer 15 minutes.
  7. Serve into soup bowls topped with the shredded cheese.
Notes
Jullia 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.

 

While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

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.

 

Ham Salad Spread

Spring time and ready for a picnic lunch!

These are times of minus temperatures,  –1 to  -21 degrees, piles of snow, school closings, road accidents, frozen water lines,  etc.  Enough of that!  How about looking for some spring flowers and plan the first picnic?  I will bring Ham Salad Spread for sandwiches and cracker appetizers.  Let’s see;  we need carrot and celery sticks, broccoli florets, a vegetable dip. I think a fruit bowl would be good:  fresh strawberries, blueberries, grapes, pineapple, diced orange and sprinkling of fennel seeds on top.   Just because it is the first picnic of year, I would add a big bag of potato chips.  Are you with me?

Ham Salad spread on Sandwiches and Crackers

Ham Salad Spread on Sandwiches and Crackers

I will even bring the spring flowers.  The purple crocus are such a delightful surprise in the spring, and sometimes have to come up in the snow.  They are hardy little buggers to enjoy.

Spring Crocus

Spring Crocus

Then soon daffodils  will be showing off.

Daffodils awaking from winter

Daffodils awaking from winter.

Keep looking at the trees as you travel along the highways and back roads of the Midwest to see the pink of the red bud tree and white of the dogwoods.

Back Yard Red Bud Tree

Back Yard Red Bud Tree                                                                                                           

Enough dreaming about spring.

Ready for a Ham Salad Spread sandwich and crackers.

Ham Salad Sandwich and on crackers for appetizer

Ham Salad Sandwich and  crackers for appetizer

Ham Salad Spread
 
Prep time
Total time
 
A sweet and spicy Ham Salad Spread to be used on crackers topped with veggies or a sandwich spread for luncheon, buffet or an anytime picnic.
Author:
Recipe type: Appetizer or Sandwich Spread
Cuisine: American
Serves: 3 cups
Ingredients
  • 2 cups ham in 1-inch cubes
  • ½ cup Colby Cheese in 1-inch cubes
  • 3 tablespoons chopped onion
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • ½ to ¾ cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 8 drops hot pepper sauce
Instructions
  1. To reduce the salt in the ham cubes, drain and rinse with running water.
  2. Put the ham cubes, cheese cubes, onion, relish and lemon juice into food processor.
  3. Pulse about 3-4 times until ham is finely chopped.
  4. Add the remaining ingredients and process until well blended.
  5. Scrape the sides of the bowl as needed.
  6. More mayonnaise, mustard or hot sauce may be added to your taste.
  7. Put ham salad into serving bowl and refrigerate until ready for use.
  8. Serve on assorted crackers or breads.
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.

 

Ham Salad Spread Sandwich and appetizer.

Ham Salad Spread Sandwich and Appetizer

And for dessert American Apple Pie

Apple Pie

 

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.

Simply Salads by cookbookinabox

cookbookinabox trip to the Farmer's Market

cookbookinabox trip to the Farmer’s Market

Simply Salads of fresh vegetables and fruit combined can be the center of lunch or part of an elaborate dinner.  Fresh vegetables and fruit can show up in the whole meal or menu.  Check out the menu below.

A trip to the local farmer’s market makes a bountiful supply of fresh vegetables and fruit for gourmet and ordinary cooking.  Road side stands, city markets, farmer’s markets, co-operative groceries and big name grocery stores are teeming with produce. Check out your community to find the foods for healthy eating.

Which recipe would you like to make?  Look for the heading “Recent Recipes” in the right column for these dishes listed below. Or use the category search.

       Select a recipe from each of the following list of foods to plan a menu for dinner.

Appetizer:  Celery and carrot sticks, pineapple chunks and strawberries

    Bread:  Sweet Potato & Cranberry Nut Bread or Sweet Wheat Bread

       Soup:  Summer Vegetable Soup or Corn and Mushroom Chowder

           Salad:  Cabbage Apple Slaw  or Vegetable Fusilli Salad

               Entree:  Asparagus Tart or Collard Greens, Corn and Tortilla Strata

                   Vegetable:  Braised Carrots & Fennel,   Savory Baked Corn

                        Dessert:  Chocolate Cake or Apple Cobbler

                            Snack:  Molasses Cookies or Grand Canyon Hermit Cookies

How about quick and easy salads?

                                 Simply Salads by cookbookinabox®

Tomato avacado simple salad_0953Tomato, avocado and large pitted black olives are sprinkled with lime juice. To add more color serve it on a bed of romaine lettuce or spinach.  Need more veggies, try chopping scallions on top. Serve with your favorite salad dressing. Asparagus Tart and this simple salad would make a good luncheon or brunch meal.

Pear orange simple salad _3797Red Bartlett pear and a naval orange are diced with chopped red onion, feta cheese and chopped walnuts on top.  Anjou or Bosc pears, pecans or even add dried cranberries or cherries for another quick simple salad.  Use a sweet vinaigrette dressing. The Microwaved Steamed Salmon with Bok Choy is an easy entree to serve with Simply Salads by cookbookinabox.

Orange almond simple salad_3727Salad or dessert, a little of each,  a layered fruit salad of green grapes halves, pineapple chunks, diced navel oranges and sprinkling of toast almonds and coconut flakes on top.  The juice provide its own dressing.  This simple salad would be a sweet ending to the Corn and Mushroom Chowder.

As cooks, we sometimes get so caught up trying to give the best tasting gourmet dinner and an stunning  eye-appealing  presentation we get overwhelmed and frazzled.  Try some of the suggested Simply Salads by cookbookinabox® with any of the Recent Recipes listed on the side.

Recent Recipes are free online.  You may reach it by www.cookbookinabox.com/blog or cookbookinabox.com.  Also follow us and Like us on Facebook.   Give us a a like on G+.

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Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

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

©2007-2015Netta 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.

Fourth of July Lunch Menu with Apple Pie Recipe

Fourth of July Lunch Menu with Apple Pie Recipe

Menus do not have to be elaborate to be tasty or for it to be a party or picnic. Lemon Bar-B-Que Chicken Breasts  pieces, served with baked beans, Summer Time Cole Slaw and American Apple Pie tops off an easy holiday lunch or picnic.

Fourth of July Lunch

                               Fourth of July Lunch

The zesty Lemon-Bar-B-Que recipe is in the cookbookinabox® Menu 101.  The Netta Belle’s Choice® Summer Time Cole Slaw is given in previous post for the recipe in this blog.  Use your favorite baked beans recipe or purchase sweet and spicy flavored baked beans. style American Apple Pie recipe follows.

American Apple Pie

American Apple Pie

American Apple Pie
 
Prep time
Cook time
Total time
 
Celebrate July 4th with a Golden Delicious Apple Pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • DOUBLE 9-INCH PIE CRUST
  • 2 cups all-purpose flour
  • ½ cup cold unsalted butter
  • ⅓ cup cold vegetable shortening
  • ½ teaspoon salt
  • 5-6 tablespoons ice water
  • ----------------
  • APPLE PIE FILLING
  • 5-6 medium Gold Delicious apples, peeled and sliced
  • 1 tablespoon lemon juice
  • ½ cup white sugar
  • ½ cup light brown sugar, firmly packed
  • 2 tablespoons instant tapioca
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • 1 teaspoon butter
  • 5-6 medium
Instructions
  1. PIE CRUST
  2. Combine flour, cold butter and cold shortening in large bowl.
  3. Use mixer to blend to corn meal texture.
  4. Add water by tablespoons just until dough begins to stick together.
  5. Gather into a large ball.
  6. Divide into two, flatten and wrap in plastic wrap to refrigerate 30 to 60 minutes.
  7. Roll out between wax paper or generously floured board.
  8. Line the bottom of 9-inch pie plate.
  9. Roll out second ball of dough for the top crust.
  10. ------------
  11. APPLE PIE FILLING
  12. Preheat oven to 425 F.
  13. Slice apples into lemon juice, stir to coat. (Prevents apples from browning.)
  14. Mix sugars, tapioca and spices in large bowl.
  15. Drain apples.
  16. Pour apples into sugar mixture, blend to coat apples with sugar mixture.
  17. Pour filling in prepared pie plate.
  18. Dot top with butter,
  19. Cover with second pie crust.
  20. Make small holes to allow steam escape while baking.
  21. Bake 15 minutes at 425 F.
  22. Reduce heat to 350 F, bake 35 to 45 minutes more.
  23. Cover with aluminum foil if top browns too fast.
Notes
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.

 

                      Enjoy your American Apple Pie with your Fourth of July Lunch Menu.

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©2007-2015 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.

“Holiday Menu 104”

Dinner with Julia Ann!

Julia Ann

Julia Ann, Cookery Designer for cookbookinabox® recipes
using  Netta Belle’s Choice® Herbs and Spices

This presentation of Thanksgiving’s Holiday Menu 104 of 2011, are the recipes prepared from Julia Ann’s  cookbookinabox® Starter Kit and Recipe Box.

Holiday Menu 104

The recipes dishes are from “A Holiday Menu-104” starting from the far left corner of the table a dish of “Elegant Mashed Potatoes.” The meat platter in  the center of the table,  “Herbs and Garlic Rolled Pork Loin”.  Next recipe, “Hot Dinner Rolls and Butter” and  “Brussels Sprouts with Pearl Onions.” Included is the “Cranberry Pineapple Salad” and on the cake stand is “Coconut Carrot Cake” with Pecans over the Cream Cheese frosting.

Netta Belle's Choice 6 pack of Herbs and Spices

Netta Belle’s Choice 6 pack of Herbs and Spices

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©2007-2015 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.