Recipes from the Chateau

Corinne's Pork Tenderloin

Ingredients:


3 pork tenderloins


Sauce:


1/4 cup soy sauce

2 T Worcestershire sauce

1/4 jar sesame seeds toasted

1/2 T minced garlic

2 T ground red pepper

1 cup peanut oil

1/2 cup peanut butter

1/2 cup brown sugar

2 T dried basil


Directions:


Place separate tenderloins on large pieces of heavy-duty foil.  Combine sauce ingredients and pour over tenderloins.  Wrap up tenderloins.  Place on or over cookie sheets in 350 degree oven and bake for 45 minutes.


From Susan Cockburn Austin Woman's Club, from the 2008 Austin Woman's Club Cookbook.

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Mexican Corn and Rice

Ingredients:


2 cups cooked rice

1 can cream style corn

2 cups fresh or frozen corn

1 large can green chiles, diced

1 onion, diced and sauteed in bacon fat

1/2 can diced Ro-Tel tomatoes, drained

1+ T cumin

1 - 2 cups sharp Cheddar cheese


Directions:


Mix and bake at 325 degrees until bubbly!

 

From Curby Conoley, Austin Woman's Club Member, from the 2008 Austin Woman's Club Cookbook.

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Apple Sauce Cake

Ingredients:


1 1/2 cups unsweeten apple sauce

1/2 cup butter

2 tsp soda dissolved in 1 T cold water

2 cups flour

1 lb dates chopped fine

1 cup sugar

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup chopped nuts


Directions:


Cream butter, and add sugar, eggs and applesauce to which the soda had been added. Mix the other ingredients as given, bake in a shallow loaf pan in a slow oven.  Served with whipped cream.


From Mrs. W. A. Davis, from the 1940 Austin Woman's Club Treasure Pots Cookbook.

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Blueberry Cream Pie

Ingredients:


3/4 cup sugar

3 T cornstarch

1 T lemon juice

4 cups blueberries

1 T unsalted butter

1 cup whipping cream

2 tsp. sugar

1/4 tsp. vanilla

1 9-inch (baked) deep-dish pie shell


Directions:


In sauce pan, combine the 3/4 cups sugar, cornstarch, lemon juice, and 1 1/2 cups blueberries.  Cook over medium heat, stirring until very thick, 5 to 7 minutes.  Stir in butter and cool to room temperature.  Whip the cream with the 2 T sugar and vanilla.  Spread over bottom of pie shell.  Stir remaining blueberries into cooked blueberries and pour over the cream mixture in the pie shell.  Chill for at least one hour.

 

From Mary Padgett, Austin Woman's Club Member, from the 2008 Austin Woman's Club Cookbook.

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Pimento Cheese Spread

Ingredients:


1 cup shredded mozzarella cheese

1 cup shredded mild cheddar cheese

2 cups shredded Velveeta cheese

1 purple onion, chopped

1-2 4 oz. jars chopped pimento

Salt & pepper to taste

1-2 cups mayonnaise (or to taste)


Directions:


Mix all ingredients thoroughly.  Refrigerate at least overnight before serving with crackers.


From Grace Boner, Member Austin Woman's Club, from the 2008 Austin Woman's Club Cookbook.

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Salmagundi

Ingredients:


1 cup mayonnaise

1/3 cup grated cheese

1/4 cup diced celery

1/4 cup diced cucumber

1 T minced green pepper

1 T minced onion

2 sweet pickles, diced

2 hard-cooked eggs, chopped

1 T horseradish

1 tsp. prepared mustard

1 tsp. sugar

1/2 tsp. salt

 

Directions:


Combine, and thin with a little salad oil and vinegar if too thick.  Serve with seafood, cooked meats, hard-cooked eggs, cooked vegetables, raw vegetables, fruits, and nuts.


From the Austin Woman's Club 1940 Treasure Pots Cookbook


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Orange Biscuits

Ingredients:


2 cups sifted flour

4 tsp baking powder

1 T sugar

1/4 tsp salt

1/4 cup shortening

1/2 cup milk

1 egg

1/3 cup orange marmalade


Directions:


Mix and sift dry ingredients together; cut in shortening thoroughly; combine lightly with milk to make a soft, very slightly moist dough.  Roll out on lightly floured board to 3/4 inch thickness.  Cut with small biscuit cutter and place in muffin tins.  Press into the top of each biscuit about 1 teaspoon of orange marmalade.  Bake in a very hot oven, 450 degrees, about 10-12 minutes.  Yields 12 biscuits.


From Mrs. W. Lee O'Daniel, wife of W. Lee O'Daniel, Governor of Texas - 1938-1942, from the 1940 Treasure Pots.

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Marinated Asparagus

Ingredients:


1 cup extra virgin olive oil

1/3 cup red wine vinegar

1 T salt

1 tsp sugar

1/4 cup chopped green bell pepper

1 T chopped fresh parsley

2 T chopped pimento

2 T chopped green onions

1 lb thin, fresh asparagus, trimmed and blanched.*

 

Directions:


Combine, oil, vinegar, salt, sugar, bell pepper, parsley, pimento and green onions in shallow non-metallic bowl.  Add asparagus; toss to coat.  Cover and marinate several hours in the refrigerator.  Place asparagus on a platter and spoon over mixture, excluding the oil. (Save the oil in case you have asparagus left over. Serve chilled or at room temperature. 


* To blanch vegetables, place them in boiling water for one to two minutes.  Plunge into ice water, drain and chill.


Katherine Sellers Patman Miller from 2008 Austin Woman's Club Cookbook.


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Pfeffernusse Cookies

Ingredients:


1 lb. sugar

1 lb. flour

1 T cinnamon

1/2 t ground cloves

1/2 t mace

1/2 t nutmeg

2 t baking powder

1/2 cup finely chopped citron or lemon

Rind of 1 lemon grated

5 eggs beaten


Directions:


Mix and sift sugar, flour cinnamon, cloves, mace, nutmeg and baking powder.  Add the citron and lemon rind.  Add eggs and beat well.  With buttered hands, form into small balls. Place on greased paper, an inch apart, and bake in a quick oven until delicately browned.


From 1940 Treasure Pots.

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Easy Spinach Lasagna

Ingredients:


1 lb. ricotta or small curd 2% cottage cheese

2 cups shredded mozzarella cheese

1 egg

1 pkg. frozen spinach, thawed and drained

1 t salt

1 tsp oregano

Dash of pepper

32 oz jar of spaghetti sauce

9 lasagna noodles uncooked

 

Directions:


Mix ricotta, egg, spinach, salt, oregano, and pepper.  In a greased 9 x 13 inch baking dish, layer 1/3 of the sauce, 3 noodles, and 1/2 of the cheese mixture.  Repeat. Top with noodles and remaining sauce, being sure to cover the noodles with the sauce as well as the surrounding area. Pour 1 cup of water around the rim of the pan.  Cover with foil.  Bake for 1 hour at 350 degrees. Let cool for 15 minutes and then serve.  Serves 9 to 12.


Jane Mack, Member Austin Woman's Club, from 2008 Austin Woman's Club Cookbook.


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Strawberry Pie

Ingredients:


Pie Filling


1 quart fresh strawberries

1 cup sugar

1 T lemon juice

3 T cornstarch

1/2 pint whipping cream


Pie Crust


1 1/2 cups fine Graham cracker crumbs

1/2 cup melted butter

1 1/2 T sugar


Blend the cracker crumbs with the melted butter and sugar.  Press around the sides and bottom of the pie pan. Chill.


Directions:


Fill a pie plate with Graham cracker crust.  Wash and hull strawberries, reserving half of the best whole strawberries.  Mash the other half.  Mix cornstarch and sugar and add to the mashed berries.  Cook for 5 minutes or until thick and clear, stirring constantly.  Add the lemon juice and cool. Place whole berries around in the pan on the crumb lined pie plate, then pour the cooked berries and syrup over them.  Chill.  Whip the cream, sweeten lightly, and place around the outer edge of the pie just before serving.


Mrs. C. A. McFarland, San Antonio, from 1940 Treasure Pots.

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Oatmeal and Brown Sugar Cookies

Ingredients:


1 egg

1 cup brown sugar

1/2 cup melted butter

2 T flour

1/4 t baking powder

1 t vanilla

1 cup quick oats

Dipping chocolate


Directions:


Preheat oven to 350 degrees. In a bowl, combine the egg, sugar and melted butter.  Mix until it is smooth. Add the vanilla. Combine the remaining ingredients and add to the egg mixture.  Using a spoon or a very small scoop, drop them on a cookie sheet lined with parchment paper.  Be sure to give them plenty of room.  They spread a little and bake thin and crispy.  When cool, microwave chocolate on low, and dip cookies in chocolate.


Pat Schless, Member Austin Woman's Club, from 2008 Austin Woman's Club Cookbook.


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Riverside Cafe Clam Chowder

Ingredients:


8 strips of bacon

1 whole onion, finely diced

2 cloves of garlic, minced

1/2 cup celery, finely diced

1/2 cup carrots, finely diced

3 baking potatoes, diced

1T dried thyme, grated, not powder

4 cups clam juice

1 cup baby clams

2 cups whipping cream

Seasonings*

Chopped chives


Directions:


In a large pot, sauté bacon until crisp.  Add onion and garlic; sauté another 4 to 5 minutes.  Add celery, carrots, potatoes, and thyme.  Sauté for another 2 minutes; add the clam juice and seasonings. Cook until the potatoes are done (about 10-15 minutes). At the end, add the baby clams and whipping cream; let cook for another 4 to 5 minutes. Adjust the seasonings and garnish with chopped chives.  *Season with bay leaf, salt and pepper, Worcestershire sauce, Tabasco, and cayenne.


Mary Padgett, Austin Woman's Club Member, from 2008 Austin Woman's Club Cookbook.


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Chocolate Terrine

Ingredients:


10 oz. semi-sweet chocolate

3/4 cup brewed coffee

1 1/4 cup unsalted butter

1 cup sugar

4 large eggs slightly beaten

Whipped cream


Directions:


Preheat oven to 350 degrees.  Line loaf pan with foil and grease well.  Melt chocolate and butter with coffee.  Add sugar and beat well.  Quickly whisk in eggs.  Pour into prepared pan.  Set pan into a deep roasting pan and pour simmering water into roasting pan.  Bake until crust forms on top, about 1 1/4 hours.  Cover and refrigerate for at least 12 hours.  Remove terrine from pan and peel off foil.  Slice into thin slices and top with whipped cream.  Serves 10-12.


Ann Wilhelm, Member Austin Woman's Club, from 2008 Austin Woman's Club Cookbook.


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Chicken Marengo

Ingredients:


2 1/2 lb. frying chicken cut up

1 1/4 tsp. salt

1/3 tsp. pepper

1/4 cup margarine

2 cups sliced onions

1 cup sliced mushrooms

2 cloves of garlic, minced

1 16-oz can of tomatoes

1/4 cup sherry

2 T flour

2 T water


Directions:


Remove fat from chicken; sprinkled chicken with 1/2 teaspoon of the salt and pepper.  Brown chicken in margarine; remove from pan and drain on paper towels.  Sauté onions, mushrooms and garlic in remaining margarine; stir in tomatoes, sherry, remaining salt and chicken.  Cover and simmer for approximately 30 minutes until chicken is tender.  Remove chicken to a serving dish.  Blend together flour and water; stir into cooking sauce.  Simmer until thickened.  Pour sauce over chicken and serve.


Marion DeFord, Austin Woman's Club Member, from 2008 Austin Woman's Club Cookbook.


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Banana Sandwich Bread

Ingredients:


1/2 cup butter

1 cup sugar

2 eggs

3 bananas, crushed

2 cups flour

1 t soda

1/4 t salt

1/4 broken pecan meats


Directions:


Cream the butter and add the sugar gradually.  Beat in the eggs, add the crushed bananas and beat well.  Add the flour sifted with the soda and salt.  Add the pecan meats.  Turn into greased bread pan in moderate over for about 40 minutes.


Mrs. Sam J. Smith, Charter Member Austin Woman's Club, from 2008 Austin Woman's Club Cookbook.


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Hot Black-eyed Pea Dip

Ingredients:


1/2 bell pepper

5 fresh jalapenos peppers

1 stalk celery

1 lg. onion

1 T Tabasco

3 chicken bouillon cubes

1/2 cup ketchup

1/4 t nutmeg

1/4 t cinnamon

1 t black pepper

3 cans jalapeno black-eyed peas

1 t garlic salt

1/2 cup bacon drippings

3 T flour


Directions:


Chop the peppers, celery and onion fine.  Add Tabasco, bouillon, ketchup, nutmeg, cinnamon, black pepper, peas and garlic salt.  Simmer for 30 minutes or longer as desired.  Blend together bacon drippings and flour.  Add to rest of ingredients and serve as a hot dip.  Serve Fritos Scoops or heavy tortilla chips.


Nancy Jo Spaulding, Austin Woman's Club Member, from 2008 Austin Woman's Club Cookbook.


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Stuffed Mushrooms

Ingredients:


12-14 med or 8 large mushrooms

1/4 cup butter

2 T chopped green onions

1/4 cup dried breadcrumbs

2 T finely chopped cooked chicken, veal or ham

1 T fresh chopped parsley

2 T sour cream to moisten

Salt and pepper to taste

Dash of cayenne

Grated Parmesan cheese


Directions:


Wipe mushrooms. Chop stems, reserving whole caps.  Sauté stems in two tablespoons of the butter for 2 to 3 minutes.  Add onions, two tablespoons of the breadcrumbs, meat and parsley.  Add sour cream.  Season to taste with salt, pepper and cayenne.  Stuff mixture into mushroom caps.  Place in a lightly greased Pyrex baking dish.  Sprinkle remaining breadcrumbs then with cheese.  Melt the remaining butter and pour over top. Bake at 375 degrees for 15-20 minutes.


Jane Mack, Member Austin Woman's Club, from 2008 Austin Woman's Club Cookbook.


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Sparkling Cranberry Punch

Ingredients:


3 cups cold water

1 48-oz bottle cranberry juice cocktail, chilled

2 6-oz cans frozen lemonade concentrate, thawed and undiluted

2 750 ml brut champagne, chilled


Directions:


Combine water, cranberry juice cocktail and lemonade.  Stir well.  At the last minute, add champagne and stir gently.  Makes 6 quarts.  An ice ring may be added. The first three ingredients can be mixed ahead of time and placed in the refrigerator.


Bette Carter, Austin Woman's Club Member, from 2008 Austin Woman's Club Cookbook.


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Ima Hogg's Almond Spice Cookies

Ingredients:


1/2 lb. butter

2 cups sugar

1 t cinnamon

1 t allspice

1/2 t ginger

3 whole eggs

1/2 package figs (ground)

1 cup chopped almonds

1/2 t soda

1 T boiling water

4 cups flour


Directions:


Cream the butter and sugar well together.  Add eggs, one at a time, beaten well. Add figs after grinding.  Add the almonds and soda, dissolved in the boiling water.  Then sift the flour, working into the dough.  Then put it into the ice box and let it chill.  Roll out very thin and cut with fancy cutters.  Place a split almond on top of each cookie and bake slowly in a moderate oven.


Ima Hogg, daughter of Jas. S. Hogg, Governor of Texas, 1891-1895, from 1940 Treasure Pots.

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Turkey Tetrazzini

Ingredients:


3 cups diced turkey (or chicken)

1/2 cup butter

1/2 cup flour

1 1/2 cups chicken broth

1 1/2 cups light cream

1/2 lb. spaghetti

1/2 lb. sliced mushrooms

Small amount of minced onion

Small amount of butter

1/2 cup Parmesan cheese


Directions:


Make a white sauce of butter, flour, broth and cream.  In saucepan, sauté onions and mushrooms in butter.  Cook spaghetti and layer in 9 x 13-inch baking pan.  Next, layer sauce then sauteed mushroom mixture.  Sprinkled with Parmesan cheese.  Bake at 350 degrees until browned on top and bubbly. 


Paula Coopwood, Austin Woman's Club Member, form 2008 Austin Woman's Club Cookbook.


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Pound Cake

Ingredients:


1 lb. butter

1 lb. sugar

1 lb. eggs

1 lb. flour

2 T lemon juice or brandy


Directions:


Cream the butter, add sugar gradually, beating during addition. Add eggs one at a time, beating after each for one minute then continue beating for five minutes. Add lemon juice or brandy.  Add flour in three installments, beating during addition and continue beating for five minutes. Turn into two greased (8 1/4 x 4 inch) loaf pans which have been lined with greased parchment paper.  Bake for one hour and thirty minutes at 350 - 375 degrees.  This cake rises one-fourth of its height in baking and has a dense texture.


Mrs. Sam J. Smith, Charter Member of the Austin Woman's Club Member

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Crawfish and Pasta

Ingredients:


12 oz cooked pasta shells, bow ties, or angel hair

4 T butter

2/3 c Parmesan cheese

3/4 c heavy whipping cream

1/4 c chicken broth

1 lb cooked crawfish (shrimp or crab meat can be substituted)

Shallots (optional)


Directions:


In a saucepan, melt butter. Saute shallots, but do not brown.  Add broth, cream and cheese, stirring constantly.  Cook until smooth over very low heat. Toss with crawfish and pasta.


Mary Padgett, Austin Woman's Club Member


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Fancy Green Beans

Ingredients:


2 T teriyaki sauce

1 T honey

1 T butter, melted

1 T fresh lemon juice

1 1/2 lbs. fresh green beans

2 slices of bacon

1/2 c red bell pepper strips

1/2 c thin onion slices

1/2 c whole cashews


Directions:


In a small bowl, stir together the teriyaki sauce, honey and butter.  Fill a bowl with cold water and ice cubes.  Bring large pot of water to a boil; add the lemon juice.  Drop in the beans and cook for 4 to 5 minutes or until beans are a bright green.  Drain the beans in a colander, then plunge them in to the iced water. Drain again and set aside.  In a large skillet, cook the bacon until very crispy; crumble and set a side.  Sauté the onion and bell pepper in the hot bacon fat for 2 minutes.  Add the beans, cashews, and bacon to the skillet.  Add the teriyaki-honey sauce and toss gently.  Yield: 6 to 8 servings.


Charlotte Pounds, Austin Woman's Club Member

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Onion Soup

Ingredients:


3 T butter

4 large onions

6 cups chicken stock

Salt to taste

1/3 cup grated Parmesan cheese

Toasted croutons

Pepper to taste


Directions:


Cut the onions into thin slices and brown them in the butter. Then stir them into the stock and add seasonings.  Cook slowly until the onions are tender.  Spread the croutons with butter and grated cheese. Shortly before serving, pour the soup in oven-proof serving bowls and place the bread in each serving.  Leave it in oven until cheese melts and browns.


Treasure Pots, 1940.


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Strawberry Preserves

Ingredients:


5 cups of strawberries

5 cups of sugar


Directions:


Wash berries well then stem. Combine berries and sugar and let stand in saucepan for 3 to 4 hours, then place over low heat, stirring occasionally to keep from burning on the bottom.  Let the berries boil for 8 to 10 minutes.  Skim off foam, place in flat shallow pans about 3 inches deep, and let stand overnight.  Stir several times so that the berries are mixed with the syrup.  Put up in jars cold the next morning.  This method keeps the color and flavor in the berries and gives the berries a chance to take up juice and fill out.


Mrs. R. A. Buford, Past President of the Austin Woman's Club

From Treasure Pots, 1940.

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Eleanor Roosevelt's Honey Apple Pie

Ingredients:


3 lbs of tart apples

3 cups sugar

3 cups water

1 pie crust

1/4 cup honey

1/3 cup cream


Directions:


Peal and core apples; cut in eighths into a bowl of cold water.  Combine the sugar and water into a large skillet; bring to a boil.  Add as many apples as the pan can hold conveniently.  Simmer until tender; continue until all apples are cooked. Drain and cool.  Arrange apple slices symmetrically in the pastry.  Combine honey and cream; pour over top. Bake at 450 degrees for 10 minutes; reduce the heat to 375 degrees and continue baking for 15 minutes longer.  If a spicy apple pie is liked, add a piece of ginger root and a stick of cinnamon to the syrup.


Mrs. Franklin D. Roosevelt, from Treasure Pots, 1940.


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Delightful Butterfly Rolls

Ingredients:


2 yeast cakes

1 1/2 cups buttermilk

1/2 cup shortening

1/2 teas. baking soda

1/4 cup sugar

1 teas. salt

4 1/2 cups flour

Melted butter


Directions:


Dissolve yeast in lukewarm water and add lukewarm buttermilk.  Add sugar and shortening.  Let stand for 10 minutes and add salt, soda and flour. Mix well.  Cover dough with thin layer of melted butter and let stand for 35 minutes or until light.  Roll out as thin as a pie crust.  Cut in 2-inch rounds, butter each on top with melted butter.  Pile 5 high in greased muffin tins.  Allow to rise for 35 minutes.  Bake at 400 degrees for 15 minutes. 


Mrs. W. R. Long, Past President of the Austin Woman's Club

From Treasure Pots, 1940.

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Ice Box Nut Thins

Ingredients:


5 1/2 cups sifted cake flour

1 teaspoon baking soda

3 eggs, slightly beaten

1 cup sifted brown sugar

1 cup granulated sugar

1 cup hot melted butter

1 cup chopped pecans or almonds (or other nuts)


Directions:


Sift flour once, measure, add soda and sift three times.  Mix other ingredients in the order given, adding the flour last.  Pack tightly into 8 x 8 inch pan lined with wax paper and chill overnight.  Remove loaf from pan and cut in half.  Slice crosswise into thin slices.  Bake in hot oven (425 degrees) for 5 minutes.  Makes about 6 dozen cookies.


Mrs. Dan Moody, wife of Dan Moody, Governor of Texas, 1927-1931, Member of Austin Woman's Club Member, from Treasure Pots, 1940.


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Spinach Casserole

Ingredients:


2 (10-0z) pkgs. of frozen spinach

1 (8-oz) pkg. cream cheese

1/4 lb. butter

Salt and pepper to taste

1 cup bread crumbs

1/4 tsp. sage


Directions:


Preheat over to 350 degrees.  Cook spinach according to package directions, drain and chop.  Mix spinach with sour cream, 4 tablespoons of the butter, salt and pepper.  Pour into a 1 1/2-quart casserole.  Melt remaining butter.  Toss with bread crumbs and sage; sprinkle over casserole.  Bake for 20 to 30 minutes or until bubbly hot and lightly browned.

 

Margaret Martin Templeton, Austin Woman's Club Member

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Pumpkin Pie Crunch

Ingredients:


1 16 oz. can solid-pack pumpkin

1 12 oz. can evaporated milk

3 eggs

1 1/2 cups sugar

4 tsp. pumpkin pie spice*

1/2 tsp. salt

1 pkg Duncan Hines Moist Deluxe yellow cake mix

1 1/2 cups chopped pecans

1 cup butter, melted


Directions:


Preheat oven to 350 degrees.  Grease bottom of 9 x 13 inch glass pan.  Combine pumpkin, evaporated milk, eggs, sugar, spice and salt in a large bowl.  Pour into pan.  Sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle melted butter over all.  Bake for 50-60 minutes or until golden brown.  (Use a toothpick to test for doneness.)


* To mix your own pie spice, combine 2 tsp of cinnamon, 1/2 tsp cloves, 1/2 tsp allspice, 1/2 tsp nutmeg, and 1/2 tsp ginger.


Marijean Tritle, Austin Woman's Club Member


Black Beans

Ingredients:


1 lb. black beans

1/2 cup olive oil

1/4 cup chopped onion

2 garlic cloves, diced

1 green pepper, chopped

1 tsp. salt

1 bay leaf

1/4 tsp. pepper

1 tsp. crushed, dried oregano

2 T. red wine vinegar


Directions:


Cover black beans with water; cook slowly until thick and heavy.  Add water as needed so they don't get too dry.  Sauté onion, garlic and green pepper in olive oil.  Mix salt, bay leaf, pepper, oregano and red wine vinegar.  Combine and add to cooked beans.  Serve with a side bowl of sour cream and a bowl of one of the following: limes, green onion tops, or jalapenos.


Mary Padgett, Austin Woman's Club Member

Sopapilla Cheesecake Squares

Ingredients:


2 cans of crescent rolls

2 8oz. packages of cream cheese, softened

1 cup sugar

1 stick of butter

Cinnamon/Sugar


Directions:


In a 9 x 13 inch pan, press one can of the crescent rolls in the bottom of the pan.Whip softened cream cheese and sugar; spread over roll layer. Top with second can of crescent rolls. Melt butter and pour on top of rolls.  Sprinkle generously with cinnamon/sugar.  Bake at 350 degrees for 25 - 30 minutes.  Cool and cut into squares.  Serve topped with fresh strawberries and whipped cream.


Jo Lynn Burgh, Austin Woman's Club Member


Mushroom Tarts

Yield: 48 Tarts


Ingredients:


2 loaves thin-sliced Pepperidge Farm wheat bread

1/2 lb fresh mushrooms, minced

2 T green onions with tops

1 cup heavy cream

4 T butter

1/2 tsp lemon juice

2 T flour

Salt

Pepper

Parmesan cheese, grated


Directions:


Roll bread before cutting, using a 3-inch cooking or bread round.  Butter one side and fit into small muffin tins with buttered side down.  Bake for 10 minutes at 400 degrees.  Remove from oven when tart shells are lightly brown (bottom should be crisp).  Mix onions, mushrooms, and butter in skillet.  Cook over medium heat until liquid evaporates.  Stir flour into mixture and add cream slowly.  Stir and bring to boil; simmer until thickened.  Add salt and pepper to taste.  Add lemon juice and let cool a little.  Spoon into tart shells and top with Parmesan cheese.  Bake at 350 degrees for 12 minutes.

 

Grace H. Payton, Austin Woman's Club Member

Spinach Quiche

Ingredients:


12 oz. frozen chopped spinach

3 oz mushrooms, sliced

1/2 small onion, choppped

3 eggs

1 cup half and half

8 oz grated cheddar cheese

8 oz grated Monterey Jack cheese

1/4 lb. butter

Salt & pepper to taste

Nutmeg to taste

Dijon mustard to taste

9 inch pie shell


Directions:


Brown pie crust in 350 degree oven.  Cook and drain spinach.  Sauté onions and mushrooms in butter.  Scald half and half, then cool.  Whip eggs; add seasonings.  Paint pie shell with mustard, layer of cheese then spinach; repeat.  Top with remaining cheese.  Pour egg mixture over.  Bake at 350 for 45 to 50 minutes.


Nancy Jo Spaulding, Austin Woman's Club Member


Corn and Pepper Dip

Ingredients:


2 (12 oz.) cans Mexicorn

1 cup sour cream

1 cup mayonnaise

1 pinch sugar

2-3 green onions. chopped

1 small can chopped green chilis

10 oz. grated cheddar cheese

2-3 jalapenos, chopped


Directions:


In a medium-sized bowl, mix all ingredients together and serve with corn chips.  (Editor's note - try using fresh roasted Hatch chilis in lieu of canned chilis.)

 

Charlotte Pounds, Austin Woman's Club Member

Hot Chicken Salad

Ingredients:


2 1/2 - 3 cups chicken breasts, cooked and shredded

1 8 oz. can water chestnuts, drained and sliced

2 pimentos, diced for color

1/2 cup slivered toasted almonds

2 Tbls lemon juice

1 1/2 cups real mayonnaise (do not use fat-free)

Salt and pepper to taste


Directions:


Combine all above and place in a 9 x 13 inch casserole dish.  Top with 1/2 cup grated cheddar cheese and 1/2 can French onion rings or bread crumbs.  Bake at 350 degrees for 20 minutes or until golden color and hot. 




Grilled Corn and Shrimp Salad

Yield:  4 - 6servings


Ingredients:


6 ears of corn, shucked

1/3 cup olive oil + extra for brushing

1 1/2 lbs medium shrimp, shelled and deveined

1 small red onion, finely chopped

1 jalapeno, minced

1/4 cup cilantro, finely chopped

Salt and pepper to taste

3 Tablespoons fresh lemon juice

1 Tablespoon white wine vinegar


Directions:


Brush corn with oil. Place corn on grill and turn until golden brown, about 15 minutes.  Let corn cool.  Cut kernels off cob and scrape pulp from cob; put in large bowl.  Brush shrimp with olive oil and grill about 5 minutes.  Be careful not to overcook as shrimp become tough.  Transfer to bowl with corn.  Add onion, jalapeno and cilantro.  In a small bowl, whisk together lemon juice, vinegar, salt and pepper.  Add remaining 1/3 cup of oil in a stream, whisking until emulsified.  Pour dressing over corn mixture right before serving.  Place lettuce leave on each salad plate then add the corn and shrimp salad.


Carol Nalle, Austin Woman's Club Member

Governor Ma Ferguson's Muffin Cakes (circa 1920's)*

Ingredients:


1 cup sugar

1/2 cup butter

2 eggs

1/2 cup whole milk

Pinch of salt

2 cups of flour

2 teaspoons of baking powder

1 teaspoon of vanilla extract 


Directions:


Cream the sugar and butter together; add the eggs, milk and other ingredients.  Bake in muffin pan at 350 degrees.


*Governor Miriam A. Ferguson was a charter member of the Austin Woman's Club.



Tuscan Chicken

Yield:  4 servings


Ingredients:


1 Tablespoon Canola Oil

4 Boneless Skinless Chicken Breasts

Kosher Salt

Freshly Ground Black Pepper

1 teaspoon Dried Oregano

3 Tablespoons Unsalted Butter

3 cloves Garlic (minced)

1 ½ cups Cherry Tomatoes (halved)

3 cups Baby Spinach

½ cup Heavy Cream

¼ cup Freshly Grated Parmesan Cheese


Directions:


Heat the canola oil in a sauté pan over medium-high heat. Season the chicken breasts with salt and pepper. Sear the chicken on both sides until they are golden brown (about 3-4 minutes per side). Transfer chicken to a baking sheet lined with parchment paper and place in a pre-heated 350 degree oven until the internal temperature in the thickest part of the breasts is 165 degrees.


While chicken is finishing in the oven, make the sauce in the sauté pan used to sear the chicken. Place the sauté pan over medium heat and add the unsalted butter. When the butter starts to foam, add the minced garlic and dried oregano (scrapping up the charred bits on the bottom of the pan). Stir until the garlic is translucent (about 1-2 minutes). Add the cherry tomatoes and stir until the tomatoes start to break down. Add the heavy cream and bring to a boil. Add the parmesan cheese and stir until melted. Then add the spinach and stir until it has completely wilted. Season sauce to taste with salt and pepper. Serve the sauce over the chicken. 



Margarita Cheesecake Mousse

Ingredients for the Crust:


8 Graham Crackers (finely pulsed in a food processor)

 ¼ lb. Butter (melted) 

1 teaspoon Granulated Sugar 


Ingredients for the Cheesecake Mousse:


8 oz. Cream Cheese (softened) 

8 oz. Powdered Sugar 

2 teaspoons Tequila 

Juice and Zest of 1 Lime 

½ teaspoon Vanilla Extract 

Pinch of Salt 

1 cup Heavy Cream (whipped to medium peaks) 


Directions:


In a medium bowl, stir the crust ingredients together until thoroughly combined. Set aside. In a mixer with the whisk attachment, whip the cream cheese and powdered sugar until smooth. Add the tequila, lime juice, lime zest, vanilla extract and salt and whip until incorporated. Fold in the whipped cream. 


Place 1 tablespoon of the graham cracker crumbs in the bottom of 8 martini glasses and lightly pack in with a spoon. Then spoon the cheesecake mousse over the crusts. Refrigerate until well-chilled, at least an hour or overnight. When ready to serve, top the cheesecake mousse with more graham cracker crumbs.



Osso Buco

Yield:  8 servings


Ingredients:


8 Veal Shanks (about 1” thick)

Salt & Black Pepper (to taste)

2 Tablespoons Canola Oil

1 Large Yellow Onion (cut into quarters)

2 Carrots (peeled and rough chopped)

2 Stalks Celery (rough chopped)

2 Tablespoons Tomato Paste

2 Cups Beef Stock

2 Cups Red Wine

2 Sprigs Fresh Thyme

2 Bay Leaves


Directions:


Day One:

Preheat the oven to 300° F.  Heat the canola oil in a large sauté pan or cast iron skillet over high heat.  Season the veal shanks with salt and black pepper.  When the oil is shimmering, add the shanks to the hot pan and sear for about 2-3 minutes on each side, being careful not to over-crowd the pan.  Remove the shanks to a roasting pan or baking dish that is just large enough to hold the 8 shanks.  Add about ¼ cup of red wine to the sauté pan and scrap the bits from the bottom of the pan with a wooden spoon.  Pour the wine and the pan scrapings over the veal shanks.  Add the onion, carrot, celery and tomato paste to the roasting pan.  Stir together the remaining red wine and beef stock, and pour into the roasting pan until the liquid comes halfway up the sides of the veal shanks.  Add the thyme sprigs and bay leaves and cover with plastic wrap and then foil.  Place in the oven and cook for 3 ½ hours until the meat is falling off the bone. 


Carefully remove the shanks from the pan and place in a separate clean roasting pan.  Refrigerate the shanks, uncovered, until cool, then cover and keep refrigerated overnight.  Strain the braising liquid through a fine mesh strainer into a bowl, discarding the solids.  Refrigerate overnight.


Day Two:

Preheat the oven to 350° F.  Carefully remove and discard the layer of congealed fat on top of the braising liquid.  Add enough braising liquid to the pan with the veal shanks to just cover the bottom.  Cover tightly with plastic wrap and then foil and place in the preheated oven for 45 minutes to 1 hour until heated through.  Meanwhile, place the braising liquid in a saucepan and bring to a boil.  Reduce heat and simmer for about 5 minutes.  Taste and adjust seasoning.  Serve the veal shanks with the braising liquid poured over the top.



Pork Loin Stuffed with Prosciutto & Caramelized Onions

Yield: 12 Servings


Ingredients:


1 Boneless Pork Loin (about 4 ½ lbs.)

6 Slices Prosciutto

1 Large Yellow Onion (sliced thin)

1 Tablespoon Canola Oil

Kosher Salt & Black Pepper (to taste)


Directions:


Preheat the oven to 350 degrees.  Heat the canola oil in a medium sauté pan over high heat.  Add the sliced onion and stir for 30 seconds.  Reduce the heat to medium-low and cook (stirring occasionally) until the onions are golden brown (about 30-40 minutes).  Set the onions aside to cool.


Trim the pork loin of any fat and remove the silver skin by running a sharp knife just underneath the silver skin.  Place the loin on a cutting board with the long side perpendicular to you.  Using a sharp knife, slowly make a cut about ½” deep along the length of the loin about ½” up from the bottom of the loin.  Following the same cut, continue making cuts along the length of the loin, unrolling the loin as you go until it is a flat rectangle.  Place a piece of plastic wrap over the loin and, using a meat tenderizer, gently pound the loin until it is an even thickness.


Place the prosciutto slices on the pork loin, overlapping them slightly.  Spread the caramelized onions over the prosciutto.  Turn the loin so the long side is facing you.  Carefully roll up the loin.  Tie the stuffed loin with kitchen twine in 4 or 5 different places.  Season the loin with salt and black pepper, place on a rack set over a sheet pan and roast in a preheated oven until the internal temperature reaches 145 degrees (about 1 ½ to 2 hours).  Allow the loin to rest at least 20 minutes before carving.

Potatoes au Gratin

Yield:  8 - 10 servings


Ingredients:


6 Large Russet Potatoes

2 Medium Yellow Onions (diced small)

2 Tablespoons Unsalted Butter

4 Cloves Garlic (peeled & minced)

2 Tablespoons Fresh Thyme Leaves (chopped)

4 Cups Heavy Cream

Kosher Salt & Black Pepper (to taste)



Directions:


Preheat the oven to 350 degrees.  Spray or butter a 9”X13” baking dish.  Peel the potatoes & hold in a bowl covered with cold water.  Melt the butter in a medium saucepan over medium-high heat.  Add the onions and cook, stirring constantly, until soft and translucent.  Add the garlic and thyme.  Stir for 1 minute.  Add the cream and bring to a boil.  Season the cream mixture to taste with salt and black pepper.  Remove pan from stove and slice the potatoes 1/8” thick with a mandolin directly into the hot cream.  Return the pan to medium heat and simmer while gently stirring to prevent scorching.  Cook until the cream thickens slightly (about 5 minutes).  Pour the potatoes into the prepared baking dish and bake for 30-40 minutes until the potatoes are bubbly and golden brown on top.  Serve immediately.

Chocolate Covered Strawberries

Ingredients:


10 ounce package Ghirardelli Baking Chips Bittersweet, semi-sweet, or milk chocolate

2 pounds fresh strawberries stems attached


Directions:


Start by washing the strawberries and then drying them VERY well. It's so important to dry the strawberries well because, as you may know, chocolate and water do not work well together! If the strawberries are the least bit wet the chocolate will not stick!  If desired, add a handful of toppings, like crushed nuts or coconut, onto their own small plates. Line a sheet pan with parchment or waxed paper.


Use a double boiler (instructions above in post) or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often, making sure not to burn the chocolate!


Holding a strawberry by the stem, dip into melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. At this point you may dip the strawberry in coconut or nuts (or leave it plain) and then place the strawberry on the parchment paper. Repeat with the rest of the strawberries.


For a white chocolate drizzled strawberry, dip a fork in the melted white chocolate and drizzle the white chocolate over the dipped strawberries.


Chill the strawberries until the chocolate sets, about 15 minutes.

Vanilla Panna Cotta with Blueberries & Raspberries

Yield:  10 panna cottas (4 oz)


Ingredients:


1 Cup Whole Milk

1 Tablespoon Powdered Gelatin

6 Tablespoons Granulated Sugar

Pinch Salt

2 teaspoons Vanilla Paste

3 Cups Heavy Cream


Directions:


Place the milk in a medium saucepan off the heat and sprinkle the gelatin over the top.  Allow the milk/gelatin mixture to sit for 5-10 minutes to soften the gelatin.  Place the saucepan over medium heat and stir constantly until the milk is warm and the gelatin has dissolved (but don’t boil).  Remove from heat and add the sugar and salt, stirring until the sugar dissolves.  Add the vanilla paste and stir.  Stir in the cream, then strain the mixture through a fine mesh strainer into a pitcher.  Pour into ramekins and chill overnight until set.  Serve either unmolded on dessert plates or in the ramekins with fresh blueberries and raspberries.

Chicken Crepes

Yield:  4 Servings


Ingredients:


4 Boneless Skinless Chicken Breasts (cooked and diced)

1 Cup Sliced Cremini Mushrooms

¼ Cup Unsalted Butter

¼ Cup AP Flour

4 Cups Whole Milk (or more if needed)

1 Cup Grated Smoked Gouda Cheese

8 Store-Bought Crepe Shells

Chopped Chives (for garnish)


Directions:


Sauté the sliced mushrooms in canola oil until they are soft and have released all their moisture.  Set aside.  Melt the butter in a medium saucepan and whisk in the flour.  Slowly whisk in the milk.  Simmer for a few minutes until the sauce thickens (adding more milk if it gets too thick).  Add the cheese and stir until melted.  Set aside to cool slightly.


Combine the diced chicken breasts, sautéed mushrooms and enough sauce to bind the ingredients together, reserving the remaining sauce.  Roll this filling inside the crepe shells and line in a 9x13 baking dish that has been sprayed with non-stick pan spray.  Cover the dish with plastic and foil.  Can be made up to this point and refrigerated overnight.


To finish, bake the crepes covered in a preheated 350-degree oven for 20-30 minutes or until hot.  In a saucepan, reheat the extra sauce over medium heat until hot, stirring often.  Top the crepes with the additional sauce and chopped chives.  Serve immediately. 


Peach Crumb Bars

Ingredients:

For the Dough

3 cups All-Purpose Flour

1 cup Granulated Sugar

1 t. Baking Powder

¼ t. Salt

1 cup (2 sticks) Unsalted Butter, cold

1 Egg, lightly beaten

For the Filling

5 cups diced or sliced peaches (about 7 peaches, peeled)

2 T Lemon Juice

½ cup All-Purpose Flour

1 cup Granulated Sugar

¼ t. Salt

½ t. Ground Cinnamon

¼ t. Ground Nutmeg

Directions:


Preheat the oven to 400 degrees F.  Spray a 9”x13” baking pan with non-stick spray, place a piece of parchment paper on the bottom and spray the parchment.  Set the pan aside.


For the dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry cutter or two forks to cut in the butter, and then the egg. The dough will be crumbly. Press half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.


For the filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently. 


Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.


Tomato Ginger Sauce for Fish

Yield:  Sauce for 6-8 Fish Fillets


Ingredients:

2 Tablespoons Canola Oil

1 Yellow Onion, Diced Small

¼ Cup Freshly Grated Ginger Root

¼ Cup Chopped Parsley

2 Quarts Halved Grape Tomatoes

Kosher Salt and Freshly Grated Black Pepper (to taste)


Directions: 

Heat the oil over medium heat and add the onions, stirring until translucent (about 3 minutes).  Stir in the ginger and cook for two more minutes.  Add the tomatoes and salt/pepper and bring to a simmer.  Cook uncovered until the tomatoes have broken down and the sauce has thickened.  Remove from heat and add the parsley.  Serve over fish.



Coquilles Saint-Jacques

Yield: Serves 3


Ingredients:

¼ cup all-purpose flour

1 teaspoon salt

½ teaspoon curry powder

1/8 teaspoon cayenne pepper

6 diver scallops

4 Tbsp. butter

8 ounces fresh mushrooms, cleaned and sliced

1 cup chopped onion

1 teaspoon chopped fresh thyme

2/3 cup dry white wine

2 Tbsp. Cognac

2/3 cup heavy cream

6 Tbsp. breadcrumbs

4 Tbsp. butter, melted

2/3 cup grated Gruyere cheese

1 Tbsp. fresh lemon juice

Chives as garnish 



Directions:


Mix the flour, salt, curry powder and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.


Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm. 


Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown. Add the thyme and season with salt and pepper. Add the white wine and Cognac to the pan and scrape the bottom of the pan with a spatula to get all the brown bits off the pan and into the sauce. Reduce the heat slightly and simmer until the sauce has reduced almost completely. Add heavy cream and bring to boil. Remove from heat and season to taste. 


Divide the scallops and sauce mixture between three small ovenproof serving dishes. Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes on a sheet pan in a preheated 400-degree oven until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and chives and serve immediately. 

Beef Bourguignon

Yield: Serves 6


Ingredients:

2 slices bacon

4 pounds beef chuck roast (cut into 2-inch cubes)

Kosher salt and black pepper (to taste)

6 Tablespoons all-purpose flour

¼ cup Cognac

¼ bottle dry red wine

2 cups beef broth

1 ½ oz. tomato paste

Bouquet garni (1 rosemary sprig and 2 thyme sprigs tied together with kitchen twine)

3 garlic cloves (chopped)

½ pound peeled Cipollini onions

½ pound cremini mushrooms (quartered)

2 teaspoons granulated sugar

Directions:


  1. Place a roasting pan over medium heat.  Cook the bacon until crisp, then remove to paper towels to drain, leaving the rendered fat in the pan.  When cool, crumble the bacon and set aside.

  2. Working in batches, add the beef to the pot and brown well on all sides over high heat.  Season each batch with salt and pepper.  Transfer the beef to a bowl while browning the remaining beef cubes.

  3. Return all the beef cubes to the pot and sprinkle with the AP flour, stirring to make sure the pieces are well coated.  Pour in the Cognac and stir to scrape up the flavorful bits from the bottom of the pan.  Cook over high heat until the Cognac has evaporated, about 2-3 minutes.  Pour in the red wine and beef broth, then add the tomato paste and bouquet garni.  Stir everything together and bring to a simmer.  Cook uncovered until the liquid has thickened slightly, about 10 minutes, then cover the pot and place in a preheated 325-degree oven and cook for 2 hours and 45 minutes (stirring occasionally).

  4. Add the garlic, bacon, Cipollini onions and mushrooms to the pot along with the sugar (to balance out the acid from the red wine).  Taste and season with salt and pepper if needed.  Continue cooking for 1 hour longer until the vegetables and meat are tender.  Discard the bouquet garni.  Serve over cooked penne pasta and sprinkle with chopped parsley before serving.


Pumpkin Magic Bars

Yield:  16 Bars


Ingredients:


38 Gingersnaps

3 T Granulated Sugar

½ Cup Butter, melted

1 ½ Cups White Chocolate Chips

1 Cup Chopped Pecans

¾ Cup Sweetened Condensed Milk

6 Tablespoons Canned Pumpkin Puree 

¾ tsp. Pumpkin Pie Spice


Directions:
Preheat oven to 325°F. Line a 9x9” baking pan with foil and spray with cooking spray.


Grind gingersnaps to a fine crumb in a food processor. Mix with sugar and melted butter. Press into the bottom of prepared pan.


Sprinkle white chocolate chips and pecans over the top of the crust.


In a bowl, whisk pumpkin puree, sweetened condensed milk and pumpkin pie spice until smooth and pour over the top of the bars.


Bake for 25-30 minutes, until the edges have started to brown. Cool completely before cutting into squares. 

Chicken Curry with Cashews

Yield:  Serves 4


Ingredients:


6 Tablespoons Unsalted butter

1 ½ cups finely chopped onions

2 garlic cloves, finely chopped

2 ¼ teaspoons ginger root, peeled and finely chopped

2 ½ Tablespoons curry powder

1 ¼  teaspoons Kosher salt

¾ teaspoons ground cumin

4 boneless chicken breasts, cut into 1” cubes

1 16-oz can diced tomatoes

2 Tablespoons chopped fresh cilantro

3 oz. toasted cashews

½ cup plain whole milk yogurt


Directions: 

Heat butter in a medium pot over moderately low heat until foam subsides. Then add onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry powder, salt and cumin and cook for 1 minute, stirring constantly. Add chicken and cook, stirring to coat for 3 minutes. Add tomatoes, including juice, and cilantro and increase heat and bring to a simmer.  Cover and simmer gently, stirring occasionally until chicken is cooked through, about 40 minutes. 


Just before serving:

Pulse cashews in a food processor until very finely ground. Then add to curry along with the yogurt and simmer gently, uncovered. Continue stirring until sauce is thickened, about 5 minutes.


Accompaniments: cooked basmati or jasmine rice

Garnish: chopped fresh cilantro

Seafood Salad

Yield: 4-6 Entree Salads


Ingredients:

1 lb. Shrimp (26/30 count, peeled & deveined)

1⁄2 lb. Jumbo Lump Crabmeat (picked through for shells)

1⁄2 Cup Celery (diced small)

1⁄2 Cup Canned Piquillo Peppers (diced small)

1⁄4 Cup Red Onion (diced small)

2 Tablespoons Fresh Dill (chopped)

2 Tablespoons Lemon Juice

1⁄2 Cup Mayonnaise

1⁄2 Cup Sour Cream

Salt & Pepper (to taste)

Directions:


Bring a medium saucepan of salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to poach for 3-5 minutes until pink and cooked through. Drain the shrimp, spread on a sheet pan and place in the refrigerator to cool. When cool, chop the shrimp into bite-sized pieces.


Combine the shrimp, crabmeat, celery, piquillo pepper, red onion and dill in a mixing bowl. Add the mayonnaise and sour cream (you may not need the full 1⁄2 Cup of each). Season with lemon juice, salt and pepper.

Fresh Mango Margaritas

Yield:  4 Margaritas


Ingredients:


2 Mangoes (peeled and diced)

2 Oranges (juiced)

2 Limes (juiced)

1 Cup Tequila

1/3 Cup Orange Liqueur (Cointreau or similar)

Margarita Salt to rim the glasses

Ice Cubes

Directions: 



  1. Add the diced mango, orange juice, lime juice, Tequila and orange liqueur to a blender.  Blend until smooth.
  2. Slice a lime into wedges and rub one wedge on the rim of the glasses.  Dip the glass upside down in the salt.
  3. Fill the glass full of ice and pour the mango margarita puree on top.  Stir and garnish with a lime wedge.


Summer Crush Mimosas

Yield:  10 Mimosas


Ingredients:


¼ Cup Sugar

Zest of 1 Orange

3 (12 oz.) cans Spindrift Orange Mango

1 (750 ml) bottle Champagne or Prosecco

Grenadine

Orange slices (for garnish)


Directions:



  1. On a small shallow plate, stir together the sugar and orange zest.  Use an orange wedge to wet the rim of the glasses, then dip in sugar mixture.
  2. Fill each glass halfway with Spindrift, then top with Champagne or Prosecco.  Finish with a splash of grenadine and an orange wedge for garnish.


Chilled Strawberry Soup

Yield:  Serves 6-8


Ingredients:


2 pints strawberries, washed and hulled

1 cup half and half

1 cup sour cream

1/3 cup sugar

2 tablespoons lemon juice


Directions: 

In a blender or food processor, puree the strawberries. Pour into a large bowl and add

the half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill. Serve with a garnish of mint leaves.

Salmon Cakes

Yield: 12 Appetizer Cakes or 6 Entrée Cakes


Ingredients:

½ side of salmon (skin off and pin bones removed)

½ cup celery (diced small)

2 T minced garlic

2 T minced shallot

2 T whole grain mustard

1/4 cup mayonnaise

1/4 cup chopped cilantro

2 T chopped basil

1/4 cup diced poblano pepper

1/4 cup diced red bell pepper

1/4 cup Panko breadcrumps

2 eggs

Kosher salt and black pepper to taste

Directions:


  1. Place the side of salmon on a sheet pan with parchment paper that has been sprayed with non-stick spray. Season with salt and pepper. Bake in a 350-degree oven until the salmon is cooked through and flakes easily (about 20 minutes). Set salmon aside to cool.
  2. Combine all remaining ingredients in a bowl and set aside.
  3. When cool, flake the salmon with your hands into another bowl.
  4. Using a spatula, gently fold the flaked salmon into the vegetable mixture. Season to taste.
  5. For appetizer cakes, use a 2 ½ inch pastry ring. For entrée cakes, use a 4 inch pastry ring. Place the pastry ring on a sheet pan lined with parchment paper. Gently press the salmon mixture into the ring. Lift off the ring and continue shaping the remaining cakes.
  6. Heat a non-stick skillet over medium heat. Add 1 tablespoon canola oil and sear the salmon cakes until golden brown on each side. Remove the cakes to a clean sheet pan with parchment paper.
  7. Place the cakes in a 350-degree oven until slightly firm and heated through (about 5 minutes for appetizer cakes and 10 minutes for entrée cakes).
  8. Serve on a small bed of mixed greens with a dollop of your favorite aioli.

Watermelon and Tomato Salad

Yield:  Serves 10


Ingredients:


1 Small Seedless Watermelon (rind cut off and flesh diced)

1 Pints Cherry Tomatoes (yellow if available, cut in half)

1/2 C White Balsamic Vinegar (or White Wine Vinegar)

1 Tbsp. Dijon Mustard

3 Cloves Garlic

1 Shallot (sliced)

3/4 C Extra Virgin Olive Oil

Salt & Pepper to taste

1/4 C Chopped Basil

1/2 C Feta Cheese (crumbled)


Directions: 

In a blender add the balsamic vinegar, Dijon mustard, garlic cloves, and shallot.  Blend until smooth and pour into a mixing bowl.  Slowly drizzle in the olive oil while whisking constantly.  Season to taste with salt and pepper. 


Combine the diced watermelon and cherry tomatoes in a large mixing bowl.  Add the vinaigrette and toss to combine.  Add the basil and toss to combine. 


Serve either on individual salad plates on a small bed of mixed greens or in a large serving bowl.  Top with feta cheese.


Darcy's Pumpkin Cheese Cakes

Yield:  12-18 Mini Cheesecakes or 1-2 Whole Cheesecakes


Ingredients:


Crust

1 1/3 C Crushed Graham Crackers

6 Tbsp. Melted Butter

3 Tbsp. Light Brown Sugar

1/2 tsp. Cinnamon


Filling

3/4 C Sugar

1/2 C Brown Sugar

1/2 tsp. Cinnamon

1/4 tsp. Ground Clove

20 oz. Cream Cheese, room temperature, cut into 1/2 inch cubes

1 3/4 C Pumpkin Puree

3 Tbsp. Sour Cream

4 Large Eggs, room temperature


Directions:
Preheat oven to 350°F. Line muffin tins with paper liners.


For the Crust


  1. Stir dry ingredients together and add melted butter.  Mix until it looks like wet sand.
  2. Press the mixture into the liners.  Bake for 8 minutes, let cool while making filling.


For the Filling


  1. Whisk together the dry ingredients and set aside.
  2. Beat together the cream cheese, pumpkin puree, and sour cream until smooth (5-7 minutes)
  3. Add one egg at a time, beating well after each addition.  Scrape the bottom of the bowl and mix again.
  4. Add the dry ingredients and mix well.  Scrape the side and mix again.
  5. Pour batter over the crust, filling cupcake liners halfway.


Bake 45-60 minutes.  Let cool for 10 minutes before refrigerating to finish cooling.


**If making a whole cheesecake, use a spring form pan, please pan in a deep baking dish and fill with with water halfway up the side before placing in the oven.


Top with whipped cream and salted caramel sauce.



Chocolate Truffles

Yield: 50-60 Truffles


Ingredients:

1/2 lb Bittersweet Chocolate (such as Lindt)

1/2 lb Semisweet Chocolate (such as Ghirardelli)

1 C Heavy Cream

1 Tbls. Grand Marnier, optional

1 Tbls. Prepared Coffee

1/2 tsp. Vanilla Extract

Confectioner's Sugar

Coca Powder

Directions:


Chop the chocolates finely with a sharp knife.  Place in a heat-proof mixing bowl.


Heat the cream in a small saucepan until it just boils.  Turn off the heat and allow the cream to sit for 20 seconds.  Pour the cream through a fin-meshed sieve into the bowl with chocolate.  With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.  Whisk in the Grand Marnier, if using, coffee and vanilla.  Set aside a room temperature for 1 hour.


With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.  Refrigerate for 30 minutes, until firm.  Roll each dollop of chocolate in your hands to roughly make and round ball.  Rollin confectioner's sugar, cocoa powder, or both.  These will keep refrigerated for weeks.

Seared Sea Bass with Orange Honey Glaze

Yield:  4 Servings


Ingredients:


4 Sea Bass Fillets

1 bunch Green Onions

1 Tablespoon Minced Garlic

1 Tablespoon Minced Ginger Root

1 cup Orange Juice Concentrate

½ cup Soy Sauce

½ cup Honey



Directions:


Preheat oven to 350°F.


  1. Heat 2 tablespoons canola oil in a sauté pan over medium-high heat.  Season bass fillets with salt and pepper (lightly season with salt since the soy sauce in the glaze is salty).  Add the fillets and sear until golden brown (about 2 minutes per side).  Remove to a sheet pan lined with parchment paper and set aside.
  2. In a small saucepan, heat 1 tablespoon of canola oil over medium heat.  Add the green onions, garlic and ginger and cook until translucent.  Add the orange juice, soy sauce and honey.  Bring to a boil and simmer for 2-3 minutes until glaze is thickened.
  3. Brush the glaze over the bass fillets and place in a pre-heated 350-degree oven until the fillets are firm when pressed on the sides.
  4. Brush with additional glaze just before serving.


Sauteed Mango Shrimp

Yield: 4 Servings


Ingredients:

2 tablespoons canola oil

½ cup red bell pepper (cut into 1” batons)

6 green onions (sliced)

1 tablespoon minced garlic

½ cup sweet chili sauce



¼ cup lime juice

1 lb. shrimp (26/30 count, peeled and deveined)

1 cup mango (diced small)

4 servings Jasmine rice with zest of 4 limes folded in

Directions:


  1. Heat the canola oil in a medium sauté pan over high heat.  Add the red pepper and sauté until soft (about 5 minutes).  Add the green onions and garlic and cook, stirring constantly, for 1 minute.  Add the sweet chili sauce and lime juice and bring to a boil.
  2. Add the shrimp and sauté until just cooked through (about 3 minutes).
  3. Remove from heat and add the mango, stirring to coat with the sauce.
  4. Serve immediately over Jasmine rice.


Lemon Curd Mousse with Toasted Coconut and Blueberries

Serves:  8 -10


Ingredients:


4 teaspoons cold water

1 teaspoon powdered gelatin

2 cups granulated sugar

4 tablespoons lemon zest

1 cup fresh lemon juice

12 large egg yolks

1 ½ cups unsalted butter (cut into small cubes)

2 cups flaked coconut

½ cup brown sugar

3 cups heavy cream

4 packages blueberries



Directions:


  1. Place the water in a small bowl, sprinkle gelatin over and let stand 10 minutes to soften.  In a medium saucepan, combine the sugar, lemon zest, lemon juice, egg yolks and butter.  Heat over medium heat, stirring constantly, until the mixture thickens and just begins to bubble at the edges (about 10 minutes).  Remove from heat.  Add the gelatin mixture and stir to dissolve.  Transfer curd to a bowl and press plastic wrap directly onto the surface.  Chill until cold (at least 4 hours or overnight).

  2. Spread coconut on a baking sheet.  Sprinkle with the brown sugar and bake in a 350 degree oven, stirring every couple minutes, until the coconut is golden (about 10 minutes).  Cool.

  3. Whip the heavy cream until stiff peaks.  Fold 2 cups of the whipped cream into the chilled curd, reserving the remaining whipped cream.

  4. In martini or wine glasses, layer the berries, then mousse, then toasted coconut, then whipped cream.  Top with more berries and toasted coconut.


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