Friends in the Kitchen 2010

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Michael’s Smoked Fish Dip

1 ½ pounds of smoked fish, skinned and boned
1 T. minced onion
1 T. celery
1 T. mustard
1 T. Lemon juice
1 cloves minced garlic
2 T. Parsley
1 T. dried Dill
Dash of Worcestershire sauce
Pepper to taste
1 C. Mayo
4 ounces cream cheese

Break fish into small pieces.  Mix other ingredients and add fish.  Stir to combine and chill.  Serve with crackers.

Paula’s Ginger Lemonade

1 gallon water
3 cups sugar
10 slices of fresh ginger (Peeled and crushed)
4 cups fresh lemon juice

Bring to a boil and steep until room temperature. Strain and chill.

Cindy’s Marinated Mozzarella Balls

Wisk together -
½  cup olive oil
¼ cup chopped fresh basil
¼ cup chopped fresh chives
2 tablespoons chopped fresh oregano
2 tablespoons fresh lemon juice
Salt and pepper to taste

Add 1 pound fresh mozzarella balls or cheese curds.

Cover and chill 2-3 hours.  Serve with toothpicks.

Katie’s Glazed Carrots

2- 16 ounce pkg. of baby carrots
½ c. butter
½ cup packed brown sugar
2 envelopes Ranch Salad dressing mix

Put carrots in sauce pan.  Add 1 cup water.  Boil, reduce heat, cover, and cook 8-10 min. or until crisp tender.  Drain and set aside.  Combine butter, brown sugar, and dressing mix until blended.  Add carrots and cook over med. heat for 5 min or until glazed.  Makes 10-12 servings

Larry’s Rub for Chicken or Pork

½ cup brown sugar
1 Tablespoon chili powder or Chipotle chili powder
Salt and pepper

Combine in a plastic bag.  Add meat and let marinate all day in the frig. Shake a few times during the day.  Grill meat.

Lisa’s Honey Jezebel Sauce

1 15.25 ounce jar apricot preserve
¼ cup fat-free chicken broth
¼ cup honey
2-3 tablespoons horseradish
1 tablespoon chopped fresh parsley
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme
¼ teaspoons dried crushed red pepper

Wisk together in a small saucepan.  Cook over medium heat until well mixed and a pourable consistency.

Use immediately or store in the frig for up to a week.

Anne’s Quinoa Side Dish/Salad

3 cups low-sodium chicken broth
1 ½   cups quinoa

Dressing:
1/4 cup extra-virgin olive oil
2-4 Tablespoons fresh lemon juice

Fresh basil leaves
Chopped fresh parsley leaves
Chopped fresh thyme leaves
2 teaspoons lemon zest (About 1 lemon)
Salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and set covered for 10 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve

Terry’s Nutter Butter Balls

1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark or white chocolate

1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.

2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.  Chill or freeze before dipping in chocolate.

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.

5. Once dry, refrigerate and enjoy!

Makes about 30 balls.

Jane’s Miniature Sour Cream Cupcake

½ cup soft butter
4 ounces cream cheese from an 8 oz. package
2 cups sugar
4 large eggs
2 teaspoons almond extract
3 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 - 8 ounce container of sour cream

Preheat oven to 350°.  Place mini paper liners in muffin tins.  Beat butter and cream cheese together until creamy.  Add sugar and beat until fluffy.  Add eggs 1 at a time and beat until well blended.  Stir in almond extract.  Combine the next three ingredients and add gradually, alternating with the sour cream to the butter mixture.  Beat until well blended.  Spoon by rounded tablespoons into paper cups and bake for 15 minutes or until toothpick comes out clean when inserted in the middle of the cupcake.

Cool completely before frosting.

Almond cream cheese frosting

8 ounce cream cheese at room temp.
1 stick unsalted butter at room temp.
2 teaspoons almond extract
3-4 cups powdered sugar

Beat together butter and cream cheese until smooth and creamy.  Stir in almond extract and add powdered sugar ½ cup at a time until desired consistency and sweetness is reached.  Frost the cupcakes.


Cranberry Liqueur

Combine 2 cups of water with 1 cup of sugar in a saucepan.

Cook over medium heat for 5 minutes, stirring constantly until sugar is dissolved.  Remove from heat and cool completely.

Process 3 cups of cranberries until finely chopped in a food processor.

In a canning jar combine cranberries, sugar syrup and 3 cups of 100 proof Vodka. 
Let stand in a cool place for 3 weeks, shaking every few days.

Strain through cheese cloth or a coffee filter, into clear jars.

Store in the freezer.  Serve in small glasses or pour over ice cream or fresh fruit.


Homemade Vanilla

For a clean, intense vanilla flavor -

Split a whole fresh vanilla bean.

Add scraped seeds from the bean as well as the whole bean to ¾ cup of hot Vodka.

Let cool to room temperature and then place in a covered, glass jar.

Shake gently and store in a cool place for a month, shaking every few days. 

Strain and store indefinitely.