Posted by Trish | Under Condiments, Sauces
Friday Jan 20, 2012
Submitted by Vicki Johnson
Serves 6-8
Ingredients
| 4 tbsp butter |
|
4 tbsp all-purpose flour |
| 1 c. cream |
|
1 c. chicken broth |
| 1 c. Mozzarella cheese, shredded |
|
½ c. Parmigiano-Reggiano cheese, grated |
| 3 tbsp fresh parsley, finely minced |
|
5 cloves garlic, finely minced |
| ¼ c. dry white wine |
|
salt |
| black pepper |
|
|
Directions
- On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
- Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
- Add salt & freshly ground black pepper to taste.
Posted by Trish | Under Lunch, Soups
Saturday Nov 19, 2011
Submitted by Gary Floyd
Serves 8
Ingredients
| 13 oz. clams, minced (2 cans; reserve juice) |
|
1 c. yellow onions, chopped |
| 1 c. celery, diced |
|
2½ c. potatoes, diced |
| ¾ c. all-purpose flour |
|
¾ c. butter |
| 1 qt. half & half |
|
½ tsp granulated sugar |
| 1½ tsp salt |
|
Dash black pepper |
Directions
In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
- Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Posted by Trish | Under Cakes, Dessert
Thursday Jul 29, 2010
Submitted by Marilyn Braunger
| ¼ c. butter |
|
¼ c. shortening |
| ¼ tsp salt |
|
1½ c. sugar |
| ½ tsp vanilla extract |
|
3 eggs |
| 2 c. sifted all-purpose flour |
|
1 tsp baking soda |
| 1 tsp baking powder |
|
1½-2 tsp ground nutmeg |
| 1 c. buttermilk or sour milk |
|
|
Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.
Posted by Trish | Under Lunch, Sandwiches
Monday Nov 16, 2009
Submitted by randilicious
Serves 2
| 5 tbsp canola oil |
|
3 tbsp all-purpose flour |
| 1½ c. milk |
|
6 tbsp Parmesan cheese, freshly grated |
3 tbsp sharp cheddar cheese, shredded
|
|
1 egg, beaten |
| ½ tbsp pepper |
|
½ tbsp oregano |
| 1 tsp paprika |
|
1 tsp Old Bay seasoning |
| 1 c. mushrooms, sliced |
|
8 stalks asparagus |
| 1 tomato, thinly sliced |
|
4 slices of bread, toasted |
| 1 avocado |
|
leftover turkey slices and/or ¼ lb. pork roast thinly sliced |
1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Posted by Trish | Under Lunch, Soups
Tuesday Mar 31, 2009
Submitted by The Crab Place
| 3 tbsp all-purpose flour |
|
1 oz. dry Hollandaise sauce mix |
| ½ tsp dry mustard |
|
4 c. half and half |
| ¼ c. butter |
|
2 tsp Old Bay seasoning |
| ¼ tsp celery seeds |
|
1 c. whipping cream |
| 1½ tbsp cooking sherry |
|
1 lb. Maryland crab meat |
1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
2. Melt butter over medium heat in a 4 qt. saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream. Heat to simmer, stirring constantly.
4. Reduce heat to low, add crab meat & sherry. Stir gently until heated through & serve.
5. Top each bowl with freshly ground pepper to taste.
Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.