Nostalgic Lundi Gras.

Corn & Ham soup.

. 2 cups frozen whole kernel corn
. 1 3/4 cups lower-sodium chicken broth
. 1 large yellow onion, chopped
. 1 medium-size cubed potato or parsnip
. 1 cup chopped pepper
. 1 tablespoon minced fresh marjoram
. 1/4 teaspoon each salt and white or black pepper
. 1/2 cup low-fat milk
. 3 tablespoons all-purpose flour
. 1 cup bite-size pieces ham

. Measure 2 cups corn.
. In large saucepan, combine corn, broth, onion, potato, pepper, ham, salt, & pepper.
. Bring to a boil. Lower the heat and simmer, covered, for 10 mins.
. In a small bowl, whisk together the milk and flour.
. Stir into corn mixture.
. Cook, stirring constantly, for 2 minutes or until thickened.
. Stir in ham. Cook for 2 minutes more or until heated through.
. Makes 4 main-dish servings.

Chicken & Dumplings.

. 1 cut chicken
. 3 ribs chopped celery
. 1 chopped onion
. 2 bay leaves
. 2 chicken bouillon cubes
. 1 can condensed cream of celery or cream of chicken soup

. Place chicken, celery, onion, bay leaves, bouillon, and seasoning in a pot.
. Add 4 quarts of water and bring to a simmer over medium heat.
. Simmer the chicken until it is tender, about 40 minutes.
. Remove the chicken from the pot and let cool.
. Remove the skin and separate the meat from the bones.
. Return the chicken meat to the pot. Keep warm over low heat.

. 2 cups all-purpose flour
. 1 teaspoon salt
. Ice water

. Mix the flour with the salt and mound together in a mixing bowl.
. At the center of the mound, drizzle small amount of ice water over flour.
. Using your fingers, gradually incorporate about 3/4 cup of ice water.
. Knead the dough and form it into ball.
. Dust a good amount of flour onto a clean work surface.
. Roll out the dough, working from center to 1/8-inch thick.
. Let the dough relax for several minutes.

. Add the cream of celery soup to the pot with the chicken.
. Simmer gently over medium-low heat.

. Cut the dough into 1-inch pieces.
. Pull a piece in half and drop the halves into the simmering soup.
. Repeat. Do not stir the chicken once the dumplings have been added.
. Gently move the pot in a circular motion.
. Cook until the dumplings float and are no longer doughy, 3-4 mins.
. To serve, ladle chicken, gravy, and dumplings into warm bowls.

House Seasoning:
. 1 cup salt
. 1/4 cup black pepper
. 1/4 cup garlic powder

. Mix ingredients together and store in an airtight container for up to 6 months.

Stuffed onions.

. 4 medium-size yellow onions
. 1 tablespoon olive or vegetable oil
. 1 cup shredded carrot
. 3⁄4 cup toasted fresh bread crumbs
. 2 tablespoons grated Parmesan cheese
. 1 tablespoon minced parsley
. 1⁄2 teaspoon dried thyme leaves
. 1⁄8 teaspoon salt
. Dash black pepper
. 1 to 2 tablespoons water

. Preheat the oven to 180°C.
. Hollow out each onion; reserve the onion pulp.
. In a large saucepan, bring 1 cm water to a boil over high heat.
. Add the onion shells and cook for 5 minutes.
. Drain, inverting the onions on paper towels.
. Chop the reserved onion pulp; measure 1⁄2 cup.
. In the same saucepan, heat the oil over moderate heat.
. Add the 1⁄2 cup onion pulp and carrots.
. Cook for 5 minutes or until vegetables are tender.
. Remove from heat.
. Stir in the bread crumbs, parmesan, parsley, thyme, salt, and pepper.
. Drizzle with enough of the water to moisten, tossing lightly.
. Spoon the bread crumb mixture into the onion shells.
. Place in a baking dish.
. Bake, covered loosely with foil, for 20 to 25 mins.

Strawberry Rhubarb Pie.


. 2 cups all-purpose flour
. 1/2 tsp. salt
. 6 tbsp. each cold butter, cut in small pieces
. 1 tbsp. lemon juice
. 2 tbsp. cold water
. 500 gr. rhubarb
. 1 container strawberries
. 2 tsp. vanilla extract
. 1 cup sugar
. 1/4 cup cornstarch
. 1 tsp. ground ginger
. 1 tbsp. butter
. 1 1/2 tbsp. sugar

. In food processor, pulse flour, salt, butter and shortening.
. With motor running, add lemon juice, then water.
. When dough separates from sides of bowl gather dough into a ball.
. Divide in half & press each half into a disk.
. Wrap in plastic wrap and refrigerate 1 hour.
. Place a sheet of foil on a rimmed baking pan on bottom rack.
. Heat oven to 218ºC. Coat a pie plate with nonstick spray.
. Roll out 1 dough disk on lightly floured surface.
. Fit dough into pie plate, pressing gently onto bottom and up sides.
. Roll out remaining disk as above into a circle.
. Cut into 2 cm wide strips.
. Toss rhubarb and strawberries with vanilla in large bowl.
. Mix sugar, cornstarch & ginger in small bowl until blended.
. Toss with berry mixture to evenly coat.
. Spoon into pastry-lined pie plate; dot with butter.
. Arrange 5 dough strips across pie.
. Arrange remaining 5 strips at right angles, weaving.
. Press ends into edge, fold under and crimp.
. Brush strips with water; sprinkle with sugar.
. Place pie on center oven rack; bake 25 minutes.
. Reduce oven temperature to 180ºC.
. Rotate pie 180 degrees and bake 50 minutes more.
. Cool on wire rack. Serve at room temperature.


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