Starch – Other

Quinoa Salad

by // // No Comments

Works as a starch or salad side dish.  And it can be make the day before!

Ingredients:

  • 1 ¾ c red quinoa (12 oz package)
  • 2 c dried cranberries
  • 2 c small green beans
  • ½ c walnuts, chopped
  • ½ c green onions, sliced
  • 1/3 c balsamic vinegar
  • ¼ c olive oil
  • 4 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp pepper

Directions:

  1. Cook quinoa according to package directions.
  2. Fluff with a fork and let cool.
  3. Blanch green beans for 2 minutes, then cut into 1 inch pieces.
  4. Combine vinegar, oil, garlic, salt, and pepper.
  5. Add quinoa, cranberries, walnuts, onion, and green beans and toss.

May be served cold or at room temperature.

Serves: 10-12

Source: Donna doesn’t remember

Chuck Wagon Scalloped Corn

by // // No Comments

This is a very forgiving side dish.

Ingredients:

  • ¼ lb unsalted butter
  • 2 medium onion, chopped
  • 6 c fresh or thawed frozen corn kernels
  • 2 oz package oz cream cheese, cut into 1 inch cubes
  • 4 Tab canned chopped green chiles, drained
  • 2 c fresh bread crumbs

Directions:

  1. Lightly butter a 9 x13 baking dish.
  2. In a large skillet, melt 3 tablespoons of butter over medium heat.
  3. Add the onions and cook, stirring often, until softened, about 5 minutes.
  4. Add the corn, cream cheese and chiles.
  5. Reduce the heat to low and stir until the cheese is melted.
  6. Melt the remaining tablespoon of butter and toss with bread crumbs.
  7. Transfer the mixture to the baking dish and sprinkle with the bread crumbs.
  8. Bake in 350º oven until the dish is bubbling and the crumbs are browned, (about 20 – 25 minutes)

Serves: 10

Source: Jimbo Humphres, Double X Wagon, Dickens, Texas, The Chuckwagon Cookbook – Recipes from the Ranch and Range for Today’s Kitchen, B. Byron Price

 Baked Tomato Grits

by // // No Comments

No more boring grits!

Ingredients:

  • 4 Tab butter, plus more for coating skillet
  • 2 small shallot chopped
  • 4 cloves garlic, chopped
  • 2 Tab tomato paste
  • 4 c low sodium chicken broth
  • 1 c heavy whipping cream
  • 1 1/2 c quick cooking grits
  • 16 oz oil packed sun dried tomatoes, drained well and roughly chopped
  • salt and freshly ground black pepper
  • 8 oz log goat cheese, crumbled
  1. Directions:
  2. Butter two 8 inch pie pans.
  3. Add the 4 tablespoons of butter to a medium sized saucepan over medium heat.
  4. Once the butter foams, add the shallots and garlic and saute until tender, about 3 – 4 minutes.
  5. Stir in the tomato paste.
  6. Then add the chicken broth and whipping cream and bring to a simmer.
  7. One simmering, slowly and gradually whisk in the grits.
  8. Keep stirring until the grits become thick, about 8 – 10 minutes.
  9. Add the chopped sun dried tomatoes and stir until thoroughly mixed.
  10. Season with salt and pepper to taste.
  11. Place grits in the prepared pie pans and top with the crumbled goat cheese.
  12. Bake at 350º for 25 – 30 minutes.
  13. Remove the pans from the oven and let cool for 5 – 10 minutes before serving.
  14. Slice each into 6 triangles and serve.

Serves: 12

Source: Blue Grass Kitchen, Charleston, West Virginia

Spaetzle

by // // No Comments

These little batter noodles were made whenever Grandma Block cooked a pot roast or sauerbraten. She started the spaetzle batter about an hour ahead of time, beat the batter with a wooden paddle for a minute or two, then let the batter “rest” for a little while. Then it would be beaten some more. In fact, whenever anyone headed for the kitchen, they’d be asked to “Give the spaetzles a stir!” By the time it was ready to use, the batter was elastic, shiny and slightly thick. (The batter works well even without all that beating!)

Ingredients:

  • 4 eggs
  • ½ c water
  • 2 c flour
  • pinch salt
  • ¼ lb butter
  • 1 Tab herbs, chopped – sage, rosemary, chives, parsley – whatever is fresh

Directions:

  1. Boil at least 2 quarts of water in a large (3 qt or more) pan.
  2. Whisk eggs and ½ cup water together. (Use large mixer)
  3. Gradually add flour and salt, beating well.
  4. Let dough rest 15-20 minutes, beat again.
  5. Repeat several times.
  6. Push through spaetzle maker or large holed colander with a wooden spoon into boiling water. If dough is too thick, put on flat surface and cut small pieces off into the boiling water. (probably the easiest to do)
  7. When all the spaetzle are floating, lift them out into a buttered bowl.
  8. Saute spaetzles and herbs in butter until lightly browned.

Serves: 10-12

Source: Taste of Home Cooking.   The Block Family

 

 

Roasted Sweet Potatoes with Orange Ginger Butter

by // // No Comments

Margie made these last Thanksgiving.  I’m not a yam/sweet potato kind of guy, but those who like this sort of thing will definitely find it the sort of thing they like!

Ingredients:

3 large red skin “sweet potatoes” (yams)
2 tbsp. Olive Oil
Kosher Salt

½ c Butter
¼ c Orange Juice
¼ c Marmalade
2 tbsp. Candied Ginger – diced

Instructions:

  1. Preheat oven to 375F
  2. Slice yams into 1 inch cubes. Place in shallow roasting pan and toss with Olive Oil. Sprinkle with salt. Roast until brown and tender (~20-30 minutes).
  3. While the yams roast, cook butter, orange juice, marmalade, and ginger in microwave for 30-60 seconds, or until melted and bubbly.
  4. Place cooked yams in medium casserole dish and drizzle with butter mixture. Serve immediately or cover dish and keep warm in oven.

Yorkshire Pudding

by // // No Comments

Another family favorite for the holidays. Traditionally served with roast beef, it is wonderful with any beef dish.

Ingredients:
7/8 cup Flour
½ teaspoon Salt
½ cup Milk
2 Eggs
½ cup Water
Beef fat or butter

Directions:

  1. Preheat oven to 400°.
  2. Combine flour and salt. Add milk. Beat in eggs and water until large bubbles rise to the surface. You may permit it to stand for an hour then beat again.
  3. Have ready a 10X10 inch pan or hot muffin tins containing ¼ inch of hot beef drippings or melted butter. Pour in batter (about 5/8 inch thick).
  4. Bake in 400° oven for about 15 minutes.
  5. Reduce the heat to 350° and bake for 10-15 minutes longer.

Note: Two times for 18 muffins or four times for three 9X13 pans.

Serves: 4

Preparation Time: 0:45

Source: Joy of Cooking

Game Stuffing

by // // No Comments

Ingredients:
½ c Wild rice, uncooked
1 dash Salt to taste
1 dash Pepper to taste
½ lb Mushrooms
½ tsp Sage
1 dash Thyme
1 tbsp Fat, melted
1 Egg Yolk, beaten
Directions:

  1. Cook rice until tender. Drain and rince.
  2. Sautee mushrooms.
  3. Add in ingredients and blend well.

Fills a 2 lb. bird. Should that be 20? Not sure. This is a game bird (like duck) recipe, after all.
Source: LA Times

Turkey Dressing – Single Turkey Size

by // // 2 Comments

This is a scaled down version of my family recipe.

Ingredients:

  • 2 1/8 lbs Dry Bread (20 cups) — cubed
  • 2 ¼ Onions — diced
  • 1 bunch Celery — diced
  • 1 stick Margarine
  • 2 Eggs
  • 1 1/3 cups Milk
  • 2 teaspoons Garlic Salt
  • 2 tablespoons Poultry Seasoning
  • ½ tablespoon Caraway Seeds
  • 1 ½ cups Broth, (approximately) — recipe below

Broth:

  • 1 Onions, quartered
  • Celery Tops
  • 1 tsp Garlic Salt
  • Gizzards, hearts, ect.
  • Necks
  • 2nd and 3rd joints of wings (omit wings if not stuffing turkey.)

Fill pan with 8 cups water and simmer broth. Save extra broth for gravy.

Dressing:

Saut