Jeanne Briggs

What’s Cookin’ – September 24, 2009

September 25, 2009 // 0 Comments

Oktoberfest: A Celebration of Fall by JEANNE BRIGGS If this is your first foray into the wild world of Oktoberfest partying, get ready for a fun-filled ride! Oktoberfest parties are actually quite simple to put together… all you need is a boisterous bunch of friends, a stockpile of German beers, and plenty of belly-pleasing German food. Oh… don’t forget the polka music. Let’s party!       German Onion Pie 4 thick slices bacon, diced 2 cups peeled, chopped yellow onion 2 eggs, beaten 1 cup sour cream 1 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 9-inch pie shell, unbaked Preheat oven to 400F. Sauté bacon. Remove bacon to paper towels and drain most of the fat from the pan. Add onions and sauté until translucent but not browned. Set aside to cool. Beat eggs and sour cream and mix in the flour. Stir in salt and pepper. Prick the bottom of the pie shell with the tines of a fork. Spread onions and bacon over bottom of pie shell. Pour the sour cream mixture over the top. Bake 15 minutes. Reduce heat to 350F and bake 15 to 20 minutes more, or until pie is nicely browned. Serve hot. Serves 6. German Applesauce Meatloaf 1-1/2 pounds ground beef 1/2 pound ground pork 1/2 cup finely diced onion 1 cup applesauce 1 cup bread crumbs 3 tablespoons ketchup 2 teaspoons salt 1/4 teaspoon freshly ground black pepper Preheat oven to 350F. Lightly oil a loaf pan. In large bowl, combine all ingredients and mix well. Place mixture into prepared pan. Bake 1-1/2 to 2 hours. Drain off fat and let cool for 10 to 15 minutes. Turn loaf out of pan and slice for serving. Serves 8. German Potato Salad 4 pounds potatoes, peeled and sliced 3/4 cup chopped onion 2 teaspoons salt 3/4 cup mayonnaise 1/4 cup vegetable oil 1/2 cup cider vinegar 3 tablespoons white sugar 3 tablespoons dried parsley Ground black pepper to taste Bring a large pot of salted water to a boil. Add peeled, cut potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl. Add onions. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, […]

Dish it UP!

June 25, 2009 // 0 Comments

by JEANNE BRIGGS Once a haven for lonely leftovers, casseroles have been updated and modernized, and have staged a comeback in the past few years. Many recipes are now built on fresh foods with good nutrition in mind. These recipes are easy to make and simple to serve. The bonus is they’re time-savers that don’t require last-minute preparation. Need a dish to pass at a potluck? Try one of these and get raves. Bon appetit! Glazed Chicken Bake You won’t believe the combination of ingredients-cranberry sauce, French dressing, and onion soup mix-that makes this dish so delicious. 1-1/2 cups converted rice 2 cups boiling water 3 scallions, chopped 1 (16 oz.) can whole berry cranberry sauce 1 (8 oz.) bottle French dressing 1 envelope dry onion soup mix 6 bone-in chicken breast halves, skinned 1 (10 oz.) package frozen mixed vegetables  Preheat oven to 350F. In bottom of a 9×13-inch baking dish, combine rice, boiling water and scallions. Mix well. In bowl, combine cranberry sauce, dressing and dry soup. Mix to blend well. Using about one third of mixture, place several spoonfuls evenly over rice mixture. Arrange chicken breasts evenly on top. Spoon remaining cranberry mixture over and around chicken breasts, spreading evenly. Cover with foil. Bake 1-1/4 hours. Remove foil, sprinkle vegetables all around chicken, and carefully mix into rice. Bake 15 minutes longer, or until vegetables are hot and cooked through. Serves 6. Chicken Enchilada Casserole 9 (8-inch) corn tortillas 1 (28 oz.) can crushed tomatoes with added liquid 2 cups shredded cooked chicken 4 scallions, chopped 1 (7 oz.) can diced green chiles 1 (2.2 oz.) can sliced ripe olives, drained 1-1/2 cups sour cream 2 cups shredded cheddar cheese Preheat oven to 350F. In a 12×8-inch baking dish, place 3 tortillas, overlapping slightly, as necessary. Layer one third of tomatoes, chicken, scallions, chiles, olives, sour cream and cheese over tortillas. Cover with another 3 tortillas and layer half of remaining tomatoes, chicken, scallions, chiles, olives, sour cream and cheese. Then repeat layers again, ending with tomatoes and cheese. Bake uncovered about 35 minutes, or until bubbly and heated through. Serve with guacamole and shredded lettuce. Serves 6. Baked Reuben Casserole 6 slices rye bread, preferably with dill 1/2 cup Russian or […]

What’s Cookin’ – May 28, 2009

May 28, 2009 // 0 Comments

Cheers to the Spears by JEANNE BRIGGS They’re long, green and their tips are packed with fresh flavor. That’s right, it’s asparagus season! Many people view these scrumptious spears as difficult to prepare, and reserve them for special occasions. This nutritious veggie cooks remarkably fast, so your family can raise a fork and say, “Cheers to the spears,” in no time. Cooking Instructions:  Boil a half inch of water in a large skillet. Roll up a piece of aluminum foil into a tube and place it inside the skillet around the edge. Add one pound of cleaned and trimmed asparagus with tips resting on the foil. Cover and simmer for 5 minutes, or until the asparagus is tender. Add to your recipes as required. Baked Asparagus Cheese Soufflé 6 slices firm bread, crusts removed 6 slices Swiss cheese 6 eggs 2 cups milk 1/2 teaspoon salt Freshly ground pepper 1/4 teaspoon ground nutmeg 2 tablespoons chopped onion 18 cooked asparagus spears 1 cup shredded Cheddar cheese Arrange the bread in a buttered 9×13 pan. Top each slice of bread with a slice of Swiss cheese. Beat eggs, milk, onion and seasonings together; pour over bread. Bake at 325F for 25 minutes. Remove from oven. Top each bread slice with 3 of the trimmed asparagus spears. Sprinkle with the Cheddar cheese. Bake another 15 minutes or until custard is set. Serves 4 to 6. Quick Chicken with Asparagus and Provolone 4 skinless, boneless chicken breast halves 5 tablespoons olive oil 2 eggs beaten 1-1/2 cups Italian-style dry breadcrumbs 1 (15 oz.) can chicken broth 1 (10 oz.) can asparagus, drained 4 slices Provolone cheese Heat oil in large skillet. Dip chicken in egg, then coat in breadcrumbs. Brown in skillet on both sides. When chicken is browned, drain off oil. Add broth, and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece. Cover skillet and cook over medium-high heat for 15 minutes, or until chicken is cooked through and no longer pink inside. Serves 4. Hot Bacon Asparagus Salad 7 bacon strips, diced 1 pound fresh asparagus, trimmed 1/3 cup vinegar 1 tablespoon sugar 1/2 teaspoon ground mustard 1/4 teaspoon pepper 4 cups torn salad greens 1/2 cup sliced almonds 2 […]

What’s Cooking, April 30, 2009

April 30, 2009 // 0 Comments

  Jewels that Melt in Your Mouth  by JEANNE BRIGGS Remember when we were kids, we ate a lot of carrots, always raw and dipped or sprinkled with salt? I think that’s the way many folks approach carrots’as a snack between meals or on a relish tray, or perhaps chopped for a stockpot or in a stew or soup. And as a matter of fact, it’s not surprising that carrots are often overlooked by home cooks and restaurant chefs as well. But carrots can hold their own and actually be the star of a soup, salad, savory soufflé, or side dish. Let’s venture into some new ways with carrots. Let’s go gourmet and get started!   Glazed Carrots and Shallots 1-1/2 pounds (small or baby) carrots 6 shallots 4 tablespoons unsalted butter, cut into pieces 1/3 cup water 1 teaspoon kosher salt 2 to 3 tablespoons sugar Sour cream, as a topping If using small or baby carrots, leave then whole. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan large enough to hold them in a single layer. Add the butter, water, salt and sugar. Bring the liquid to a boil; reduce the heat to medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking to be sure the vegetables aren’t too dry. Add a teaspoon of water, if needed. Remove the lid, increase the heat to high and cook, stirring frequently and scraping the bottom of the pan, until the carrots become caramelized and glazed, about another 10 minutes. Serves 4. Don’t forget that sour cream… it’s delicious.   Carrot and Coriander Soup 6 tablespoons unsalted butter 2 yellow onions, thinly sliced 3 pounds carrots, peeled, cut into 1-inch pieces 1 bunch cilantro, stems attached, washed well, a handful of leaves reserved for garnish 1 jalapeño, stemmed, halved, seeded 1 teaspoon salt 1 tablespoon ground coriander 6 to 8 cups chicken broth 1/2 cup sour cream In a large saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the carrots, cilantro, jalapeño, salt and ground coriander. Continue to cook the vegetables for about 10 minutes, stirring occasionally. Add […]

What’s Cooking – Chicken Pronto

February 26, 2009 // 0 Comments

by JEANNE BRIGGS Quick cooking is a way of life for all of us these days. But that is no reason to cut corners on taste and quality. Skinless, boneless chicken breasts and thighs are the answer to the harried cook’s dilemma. Just a few years ago, if you wanted skinless, boneless chicken, you had to do the job yourself, a task that required the skill of a surgeon. These cuts of chicken cook in just a few minutes. In fact, overcooking is the most serious problem here. Now get moving – you have 30 minutes until dinner! Chicken Breasts with Apricot-Cherry Compote 4 skinless, boneless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 teaspoon dried thyme 3 tablespoons butter 1/3 cup chopped dried apricots 1/3 cup coarsely chopped dried tart cherries 3/4 cup chicken broth 2/3 cup dry white wine or dry vermouth Season chicken with salt, pepper and 1/2 teaspoon of the thyme. In a large frying pan, melt 1-1/2 tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until golden and nearly cooked through, about 12 minutes. Add apricots, cherries and remaining thyme. Pour in broth and wine. Partially cover pan, reduce heat to medium-low, and simmer, stirring often, until fruit is nearly tender, about 3 minutes. Uncover and simmer 1 minute. Season sauce with additional salt and pepper to taste, and serve. Serves 4. Chicken Amandine 1 pound thinly sliced chicken breast fillets 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 2-1/2 tablespoons butter 1/2 cup sliced almonds 1/4 cup chopped shallots 1/8 teaspoon freshly grated nutmeg 1/2 cup dry white wine 1/2 cup chicken broth 1/4 cup chopped parsley Season chicken with salt and pepper. In a large frying pan, melt 1-1/2 tablespoons of butter over medium-high heat. Add chicken and cook, turning once or twice, until white throughout, about 6 minutes. Remove to a platter. Add remaining butter, reduce heat to medium, and cook almonds and shallots, stirring constantly, until golden, 2 to 3 minutes. Use a slotted spoon to remove nuts and shallots and sprinkle over chicken. Add nutmeg, wine and broth to pan. Bring to a boil, scraping up browned bits clinging to the bottom. Boil, stirring occasionally, […]

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