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easy cooking
at recipeseasy.com
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SALLY'S EASY PIECRUST - Country Cooking
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Yield: 4 servings
1 lb Smoked cod 1 c Diced cooked potatoes
1/4 c (1/2 stick) butter 1 tb Chopped fresh parsley leaves
3 tb All-purpose flour -plus 4 sprigs for garnish
1 1/2 c Milk 1 tb Chopped fresh dill
1/4 ts Salt 3 tb Fresh bread crumbs
1/4 ts Ground black pepper
1. In large skillet, place fish and cover with water; heat to boiling
over medium heat. Reduce heat to low and simmer fish 10 minutes or
until it flakes easily with a fork. Drain, discard skin and bones,
and flake fish; set aside.
2. In same skillet, melt butter over medium-low heat; remove 1 T to
small bowl and set aside. Stir flour into remaining butter and cook,
stirring constantly, 2 minutes. Gradually stir in milk; cook until
thickened. Add salt and pepper; cook over low heat 10 minutes,
stirring occasionally. Meanwhile, heat oven to 350'F and butter a
shallow baking dish.
3. Gently stir fish, potatoes, chopped parsley, and dill into milk
mixture. Transfer to baking dish. Mix bread crumbs with reserved
tablespoon of melted butter; sprinkle crumb mixture over top of fish
mixture. Bake 20 minutes or until hot and lightly browned. Garnish
with parsley sprigs.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
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SALLY'S EASY PIECRUST - Country Cooking
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Yield: 4 servings
1 lb Smoked cod 1 c Diced cooked potatoes
1/4 c (1/2 stick) butter 1 tb Chopped fresh parsley leaves
3 tb All-purpose flour -plus 4 sprigs for garnish
1 1/2 c Milk 1 tb Chopped fresh dill
1/4 ts Salt 3 tb Fresh bread crumbs
1/4 ts Ground black pepper
1. In large skillet, place fish and cover with water; heat to boiling
over medium heat. Reduce heat to low and simmer fish 10 minutes or
until it flakes easily with a fork. Drain, discard skin and bones,
and flake fish; set aside.
2. In same skillet, melt butter over medium-low heat; remove 1 T to
small bowl and set aside. Stir flour into remaining butter and cook,
stirring constantly, 2 minutes. Gradually stir in milk; cook until
thickened. Add salt and pepper; cook over low heat 10 minutes,
stirring occasionally. Meanwhile, heat oven to 350'F and butter a
shallow baking dish.
3. Gently stir fish, potatoes, chopped parsley, and dill into milk
mixture. Transfer to baking dish. Mix bread crumbs with reserved
tablespoon of melted butter; sprinkle crumb mixture over top of fish
mixture. Bake 20 minutes or until hot and lightly browned. Garnish
with parsley sprigs.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
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10 Easy Steps to Make Pressure Cooking a Pleasure
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Yield: 6 servings
1 1/4 c Dried navy beans;* picked -and green parts -=OR=-
-over, rinsed, soaked over- 1 c Onion; coarsely chopped
-night in ample water to 2 lg Carrots; halved lengthwise &
-cover -cut into 1/2" slices;
5 c Boiling water; 2 lg Celery rib; finely diced
1 tb Safflower -=OR=- 2 lg Bay leaves;
1 tb Canola; 2 ts Salt; OR TO TASTE
1 c Leeks sliced thinly (white
Drain and rinse the beans. Place them in the cooker with the water,
oil, leeks, carrots, celery, bay leaves and tarragon. Lock the lid
in place. Over high heat, bring to high pressure. Lower the heat
just enough to maintain high pressure, and cook for 8 minutes. Allow
the pressure to come down naturally, (by turning off heat & allow to
sit until pressure in naturally released) or use a quick-release
method. (Running pressure cooker under cold water to release the
pressure). If the beans are not quite tender, either return to high
pressure for another minute or two or replace lid (but do not lock)
the lid and simmer until the beans are done. Remove the bay leaves
and add salt. (to taste) If the soup is too thin, with slotted spoon,
transfer about 1 cup of the beans to a food processor or blender, and
puree. Stir the puree back into the soup.
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Spanish Rice (Quick 'n Easy Home Cooking Version)
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Yield: 4 Servings
-MARY WILSON BWVB02B
1/2 c Rice
1 c Onion; sliced
2 tb Fat or drippings
3 c Tomatoes; canned or fresh
1 c Celery; diced
1 1/2 ts Salt
ds Pepper
1 ts Sugar
1 Bay leaf
1/2 c Water
Wash and drain rice. Saute onion in melted fat in cooker until tender.
Stir in rice and remaining ingredients and mix. Pressure cook at 15 lbs.
pressure for 10 minutes. Reduce pressure with cool water. Remove bay leaf.
Add leftover meat if desired or serve as a meatless dish. Serves 4.
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Chicken in Mole Sauce - Easy
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Yield: 2 servings
2 ts Olive oil
1/2 lb Boned and skinned chicken
-breast halves; cut into
-thin strips
1/2 c Sliced onion
1/2 c Sliced mushrooms
1 Clove garlic; minced
1/2 c Fat-free chicken broth
1/3 c Apricot nectar
1/4 c Dried apricot halves; cut
-into strips
2 tb Golden raisins
2 ts Dijon mustard
2 tb Fat-free sour cream
1. In a 9" skillet heat oil; add chicken and cook over medium-high
heat, stirring occasionally, until chicken is browned on all sides,
about 3 minutes. Add onion, mushrooms, and garlic, and cook, stirring
frequently, until onion is translucent, about 2 minutes.
2. Add remaining ingredients, except sour cream, and stir to combine;
bring mixture to a boil. Reduce heat to low, add sour cream, and let
simmer until flavors blend, about 5 minutes. Per serving: 303
Calories; 7g Fat (20% calories from fat); 32g Protein; 31g
Carbohydrate; 68mg Cholesterol; 295mg Sodium
Serving Ideas : Serve with or over brown or white rice.
NOTES : 6 WW points without rice
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Chili Relleno's Fast And Easy
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Yield: 1 servings
4 Eggs
1 1/2 c Milk
2 tb All purpose flour
1/2 ts Pepper
1/4 ts Salt
3 7 ounce cans whole green
-chilies; split open
4 c Shredded cheddar; (about 1
-pound)
4 c Shredded Monterey Jack;
-(about 1 pound)
Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients
in medium bowl to blend. Arrange chilies from 1 can in prepared dish,
covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat
layering twice. Pour egg mixture over cheese. Let stand 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350F. Bake until casserole is slightly puffed in
center and golden brown on edges, about 45 minutes. Cool 20 minutes
and serve.
Serves 8.
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Cleaning And Cooking Crab
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Yield: 1 servings
1 Pear
1 sm Apple
1 lg Banana
1 sm Orange
1/2 c Seedless red grapes
1 Peach; sliced
1 Lemon; Juice of
1 1/2 oz Orange liqueur
Triple Sec; Grand Marnier,
Curaco or Cointreau
1 tb Apricot preserves
Vanilla ice cream
On cutting board, slice pear, apple and banana. Section orange. Halve
grapes. In large bowl, combine apple slices, banana slices, orange
sections, grape halves and peach slices. Set aside. In smaller bowl,
mix together lemon juice, orange liqueur and apricot preserves. Add
lemon juice mixture from small bowl to large bowl of fruit. Toss
until well coated. Refrigerate until ready to serve. Serve over small
scoops of ice cream.
Approximately 5 minutes.
Per serving (excluding unknown items): 526 Calories; 2g Fat (4%
calories from fat); 3g Protein; 113g Carbohydrate; 0mg Cholesterol;
9mg Sodium
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Cooking Dried Beans
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Yield: 30 servings
2 c Sugar
3/4 c Butter; softened
2 Egg yolks
2 c Flour
1/4 ts Baking soda
3/4 c Water
1/4 ts Vanilla extract
2 Whole cloves -; (to 3)
Mix 1 cup sugar and butter in bowl. Add yolks and stir until smooth.
Add flour and baking soda and stir until soft dough forms. Roll out
dough. Cut into 2-inch rounds. Place on baking sheets and bake at 350
degrees until pale gold, 20 minutes. Meanwhile, make syrup. Bring
remaining 1 cup sugar and water to boil in saucepan and cook until
syrup spins a long thread, 10 to 15 minutes. Remove from heat and
season with vanilla and cloves to taste. Remove cookies from oven
when golden and cool. Pour hot syrup over cookies. Serve at room
temperature. Yields about 30 (2-inch) cookies.
Each cookie: 124 calories, 48 mg sodium, 31 mg cholesterol, 5 grams
fat, 19 grams carbohydrates, 1 gram protein, 0.02 gram fiber
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Cooking Fish in the Summertime
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Yield: 1 servings
Dried beans; less than 1
-year old
Pick over beans, removing any broken beans, stones, or other foreign
matter. Rinse them. It is not absolutely necessary to presoak beans
before cooking, but it does cut down on the cooking time, and it also
reduces their flatulent effect. To soak, place them in a large bowl,
and cover them with fresh, cold water (roughly three times the volume
of the beans). Remove any beans that float to the surface, as they
are probably hollow from insect damage. Cover with plastic wrap, and
let stand at room temperature for a minimum of 4 hours or as long as
overnight. It may be necessary to refrigerate the beans if the
kitchen is warm, to prevent fermentation. Note: If you don't have
time to soak beans overnight, use this quick-soak method. Place the
beans in a large pot with plenty of space for expansion, and cover
with at least 2 inches of cold water. Bring to a rolling boil, turn
off the heat,and let stand for 1 hour. Drain the beans. When you're
ready to cook them, place beans in a large pot, and cover them with
at least 2 inches of cold water. You can add seasonings to the pot --
Martha likes to include half an onion, a rib of celery cut into
2-inch pieces, a few sprigs of thyme, tarragon, or parsley, and about
a dozen black peppercorns. A few cloves of garlic or a bay leaf are
other optional additions. For even more flavor, cook them in chicken
stock instead of water. Note: Salt and acidic foods like tomatoes
will toughen the skins of the beans and prevent them from becoming
tender. Never salt beans at the beginning of the cooking process-add
salt about 10 minutes before finished cooking. Also, beans should
always be precooked if you want to use them in a tomato-based dish.
Bring to a full boil, reduce the heat and simmer the beans gently.
Occasionally give the beans a gentle stir to help them cook evenly.
If the water runs low (to the surface of the beans) add more boiling
water-not cold water. The beans will take anywhere from just under an
hour to 2 hours to cook, depending on variety and age. Small beans
like adzukis, back-eyed peas, and flageolets cook the fastest, and
larger beans like limas and gigandes take the longest. Most
average-size beans will take about 1 hour and 15 minutes to cook.
Consult the package for a precise time. When the beans are tender, or
still a little firm if you are using them in a salad and want them to
remain whole, turn off the heat, but don't drain. Let them cool in
the cooking liquid at least until they are lukewarm. This will help
prevent the skins from peeling off and ruining the look of the beans,
and it will also give them a chance to continue soaking up the
flavorings and the salt. If you're not using the beans right away,
they can be stored in the cooking liquid until ready to use, or
drained and rinsed right away. Discard the onion, garlic, and other
additions, and proceed with your recipe.
Information
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Cooking Light's Ultimate Chocolate Layer Cake
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Yield: 1 Servings
Fish should always be cooked quickly at high temperatures in order to
retain its flavor and keep it moist and juicy. Cook it only until the
translucent flesh become opaque, and the flesh "flakes" or separates
easily when tested with a fork. Overcooked fish loses its flavor and
texture.
To estimate the cooking time, use this rule of thumb: Measure the
thickness of the fish (whether whole, steaks or fillets) at the
thickest part. For fresh fish allow 10 minutes cooking time per inch
thickness; for frozen fish allow 20 minutes per inch.
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