Pudding, Yum Yum.

Had yolks leftover from another cooking project, so went in search of a recipe that just used yolks (most puddings use whole eggs). This was was pretty good. I think I would like just a tad bit more molasses than dark brown sugar contains, but all in all, a good try on a pudding. I detest cleaning whisks, so I don't use them and the recipe reflects that. Below the recipe, you will see a link to the original recipe. While I made this recipe with unsalted butter, 1/8 tsp. salt just isn't enough, so don't hesitate to use just regular butter. Unsalted is so very rarely on sale.

Butterscotch Pudding Recipe

3 cups whole (full-fat) milk
3/4 cups dark brown sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 tablespoons butter, cut into small pieces

Heat 2.5 cups of milk in the microwave for 1 minute on high. Mix sugar, cornstarch, salt and egg yolks together in a heavy, bottomed saucepan until well blended. Mix in 1/2 cup of milk until you have a thick paste. Slowly pour in heated milk, stirring well. Place on medium-low heat. Cook, stirring constantly, until mixture thickens to the consistency of mayonnaise. Remove from heat and stir in butter and vanilla extract. Squash any lumps through a strainer. Pour into 4 bowls or 1 large dessert bowl. Place plastic wrap on surface of pudding to prevent a skin from forming. Refrigerate for a couple of hours. Top with whipped cream. Makes 4 servings.

Note: you want to heat the milk in the microwave until hot, but not bubbling. Stir after 1 minute and heat additional 15 seconds if not hot enough.

http://www.joyofbaking.com/ButterscotchPudding.html

Creamy Chicken & Rice Casserole

Tried a chicken recipe the day before that wasn't so great. So, to use leftovers, tried the chicken recipe on a Carnation Evaporated Milk can (had been making Pumpkin Pie at the time). This turned out to be OH so delicious using the leftover chicken from the night before!! It is fairly rich.

I had to do some substitutions. I used a fresh vegetable broccoli medley, rather than frozen and precooked it in the microwave. Also, the original recipe uses instant white rice. I can't stand that crap, so my directions reflect regular Uncle Ben's white rice.

Creamy Chicken & Rice

1 can (12 fl. oz) Nestle Carnation Evaporated Milk
1 pkg. (3 oz.) cream cheese, softened
1 can (10 3/4 fl. oz) cream of chicken soup
1/2 cup water
1/2 tsp. garlic powder
1/8 tsp. ground black pepper
1 bag (16 0z.) frozen broccoli, cauliflower and carrot medley, thawed
2 cups cubed, precooked chicken
1 1/2 cups cooked rice (see note below)
1/2 cup (2 oz.) shredded cheddar cheese

PREHEAT oven to 350° F. Grease a 2 quart casserole.

COMBINE evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder and pepper; mix well. Add vegetables, chicken and rice. Put cover on.

BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

RICE: Use 1/3 cup less water than needed. After most of water absorbed, turn heat off, cover and let rice absorb remaining water.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Do not top with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE, covered, for 45 to 55 minutes. Uncover; top with cheddar cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.

Link to original recipe:
http://www.verybestbaking.com/recipes/detail.aspx?ID=106198

Chili!

No new recipes recently until today. I think this is a great chili recipe. Has beans, so no, folks, not a true Texas chili. Worked great in a crock pot. Used pork chop and beef stew meat instead of the listed ground beef, chuck steak or Italian sausage. Great chili! If you use a crock pot, it will come out really juicy, so consider taking the lid off for the last 1/2 hour or so to cook off some of that fluid. The recipe is from an employee Cookbook from Mercy Hospital in Coon Rapids, MN in the mid-80s. Note: I used the New Mexico Light blend of chili powder from Pendery's (http://www.penderys.com).

Best Ever Chili

By Betty Erickson, EKG
Savory Creations Vol II, Health One Mercy Hospital Employee Association Cookbook

6 slices bacon, cooked crisp and crumbled
2 lbs. ground beef, chuck steak or Italian sausage
2 large onions, chopped
2 cloves garlic, chopped
1 large green pepper, chopped
4 cups tomatoes
1/4 cup sherry
1/4 tsp. oregano
4 cups beef broth
1 1/2 tsp. salt
1/4 - 1/2 tsp. cumin
3 tsp. chili powder
1/2 tsp. red pepper
3 cans kidney beans or chili beans

Cook bacon until crisp, drain and crumble. In same pan saute meat of your choice with onion, green pepper, garlic. Add tomatoes, broth, and seasonings, simmer on low heat for 1-2 hours. Add beans, simmer 1/2 hour longer. Serves 10. Excellent served with corn bread.

Stir Fry Veggies

Haven't posted in a while because the new recipes I have been trying haven't been that great. This one was fabulous and really easy to make. Served with hamburgers. The book also suggests sprinkling Italian seasoning on this and serve with Italian sausages (heck, you could slice them up and included them if you precooked them).

Squash and Pepper Skillet

Taste of Home's Weeknight Cooking Made Easy 2006

1 medium onion, thinly sliced
1 tablespoon olive oil
5 medium zucchini, sliced
3 medium yellow summer squash, sliced
1 small sweet red or green pepper, julienned
1 garlic clove, minced
salt and pepper to taste

In a skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper. 8 servings.

Yummy Skillet Dinner

This was very yummy and easy to fix. I used smoked kielbasa in this, but you could go spicier if you like. This recipe was featured in Taste of Home's Simple and Delicious July/August 2007 issue.

Cabbage Kielbasa Skillet

Shona Germino of Casa Grande, AZ

1 large red onion, sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
2 tablespoons butter
1 pound smoked kielbasa or Polish sausage, cut into 1 inch slices
1 package (16 oz) coleslaw mix
1/2 cup reduced-sodium chicken broth
1 teaspoon garlic powder
1/2 teaspoon pepper

In a large skillet, saute onion and peppers in butter until tender. Add the remaining ingredients. Cook and stir for 6-8 minutes or until heated through. Yield 4 servings

If you can't get coleslaw mix, here is a link on how to make it yourself. Most of the store mixes combine green and red cabbage and carrots.
http://www.bonappetit.com/tipstools/ingredients/2008/04/coleslaw_mix

Blueberry Pie!

My Dad wanted Blueberry Pie for Father's Day, so I did a practice run over a week ago and then made another on Sunday. Both were yummy, yummy, yummy. I had never made a fresh blueberry pie (always frozen or canned) and wow, this is a winner. I learned after the first pie to put a pie ring over the crust once it is browned. If you don't have a pie ring, use foil. I had more berry juice leakage with the first pie - not sure why because it didn't happen the second time. My recipe comes from AllRecipes.com, but reprint it here since links don't always work. 1 tablespoon of lemon juice will bring out more flavor, but isn't absolutely required if you don't have it.

http://allrecipes.com/Recipe/Blueberry-Pie/Detail.aspx?strb=1

Blueberry Pie

3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 tablespoon lemon juice (or orange)
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Preheat oven to 425 degrees F. Mix sugar, cornstarch, salt and cinnamon and mix with blueberries. Add lemon juice.  Mix. Line pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips and make lattice top. Crimp and flute edges. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Note: I added a pie ring after about 25 minutes to prevent crust edge from burning.

Yummy Bars

A treat that is bar none (pun intended) competely free of nutrition. Yum though. This recipe came from Health One Mercy Hospital Employee Association Cookbook entitled Savory Creations Vol 2. which was put out in the 80s.

Special K Bars

From Jeri Arendt, Short Stay

1 cup sugar
1 cup Karo white syrup
1 1/2 cups peanut butter
8 cups special K cereal
1 12 oz. pkg. chocolate chips
1 12 oz. pkg. butterscotch chips

Bring to boil in large glass bowl in microwave, sugar and syrup, 4-5 minutes, stirring every 2 minutes. Add peanut butter stir in well. Add cereal. Pat into 9x13 pan or cookie sheet. Mix chips in glass bowl, microwave 3-5 minutes on 70% power (7 on most microwaves) and mix until smooth. Cover cereal mixture.

Note: original recipe used 6 oz. packages of chips. I didn't think it provided enough coverage, but easily, a total of 18 oz. of chips would be ideal.