Monday, November 21, 2011

Dill Pickle Wraps

1 jar  dill pickles
8 ounces  cream cheese, softened
1-2 pkg. thin corned beef or ham slices
Dry each pickle with a paper towel. Take about 1 tablespoon of softened cream cheese in your
hands and spread around the entire pickle. Then take 1-2 slices of corned beef and wrap them
around the pickle. Repeat for as many pickles as you want. Chill. Just before serving, slice the
wrapped pickles into 1/2 inch slices and arrange on a plate.

Cheesy Potatoes

2 lbs. hash browns, thaw slightly
2 c. shredded sharp Cheddar cheese
1 pt. (12 oz.) sour cream
1 can cream of chicken soup
1 onion, minced
1 teaspoon salt
½ c. melted butter
Crushed corn flakes
Mix all ingredients, except butter. Put into buttered casserole. Let stand a few minutes before
baking. Sprinkle crushed corn flakes on top. Pour over 1/2 cup melted butter. Bake 1 hour at
350 degrees.
Note: Can prepare ahead and refrigerate, but put corn flakes on at last minute.

Taylor's Traditional Cranberry Sauce

We found this recipe years ago in a book called Thanksgiving Fun: Great Things to Make and Do by Ronne Randall and Annabel Spenceley. My daughter Taylor has been making it for years, now, and has improved it with the addition of crushed pineapple and a pinch of cinnamon. The best part is watching all of the children gather around the pot to see the cranberries pop. Serve it with generous dollops of homemade whipped cream.

Source: Thanksgiving Fun: Great Things to Make and Do
2 cups cranberries, fresh or frozen
¼ cup orange juice
¼ cup water
1 cup sugar
1 can crushed pineapple, drained well
a pinch of cinnamon

Heat everything except the pineapple in a saucepan over medium heat, stirring gently, for about
7-10 minutes. Pretty soon, the cranberries will start popping open! That's the fun part! When
they've all popped, add the pineapple. Cool, refrigerate, and serve with whipped cream.

Friday, March 25, 2011

Curried Lentils

One of my favorite recipes, My Favorite Lentil Soup, comes from Jane Brody's Good Food Book, a cookbook I bought when my eldest son was still in my tummy 20 years ago. I've enjoyed every recipe I've made from that book, but often overlook it when I'm in the mood to try something new. One afternoon, I had an overabundance of lentils and an underabundance of money, so I pulled Brody's book off the shelf, hoping for some more Brody magic. After I cooked up her Curried Lentils, I was hooked. Everyone in the house loved it over a dish of piping-hot basmati rice and a hunk of bread. We make it as a side dish to Chicken Paprikash and it's always a hit. The one difference between my version and Brody's is that I don't drain the lentils. The sauce oozes into rice perfectly!

The "time" involved in this dish is about a half-hour for the lentils to cook, but, other than that, it's an extremely simple dish and very inexpensive to make.


1 cup lentils, rinsed and picked through for debris or stones
3 cups broth or water (use vegetable broth or water for a delicious vegan dish!)
2 large onions, chopped
Salt to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon curry powder

In a medium saucepan, combine the lentils, water or broth, half of the onions and salt to taste. Bring to a boil, reduce heat, cover and simmer until lentils are tender.
While the lentils are cooking, heat the oil in a pan, add the onions and cook until they begin to brown. Turn off heat and add minced garlic and curry powder.
When lentils are soft, add the curry powder mixture to the lentils and stir well. Heat through.