Recipes

[Coquille]

Ok. No one's up to Kasha, how about Hearts of Palm.

[Zhills]

Famous Hearts of Palm Salad from Cedar Key, Florida...

It is definitely worth the effort.

HEARTS OF PALM SALAD

2 (14-oz) cans Hearts of Palm, drained & thinly sliced

2 cups chopped lettuce greens
1 medium pineapple, cubed
2 bananas, sliced
2 to 3 tablespoons chopped dates

Candied ginger for garnish

Ice Cream Dressing (recipe below)

In a salad bowl, combine the sliced hearts of palm and lettuce greens; gently toss with Ice Cream Dressing. Place salad onto individual plates. Sprinkle pineapple, bananas, and dates over the top of the salad; garnish with candied ginger.

Makes 4 servings.

ICE CREAM DRESSING
1/2 cup softened vanilla ice cream
1/2 cup mayonnaise
1 tablespoon creamy peanut butter
1 drop of green food coloring (optional)

In a blender or food processor, combine ice cream, mayonnaise, peanut butter, and food coloring; whirl 1 minute or until well blended. Store, covered, in the refrigerator. Serve at room temperature.

Makes 1 cup.

Next ingredient:  Canned or frozen corn

[Blk&GoldFan]

Sweet Corn & Carmelized Onion Pudding

1/2 cup unsalted butter

2 large sweet onions, thinly sliced

6 large eggs, room temperature

1 cup half-and-half

1 cup heavy whipping cream

1/4 cup grated Parmesan cheese

1/4 cup all-purpose flour

1 Tablespoon sugar

2 teaspoons baking powder

1-1/2 teaspoons salt

1/2 teaspoon white pepper

2-1/2 cups fresh sweet corn kernals (or canned sweet corn), well drained

2 Tablespoons slivered fresh basil or sage leaves

Grease 8 ramekins or custard cubs OR 2-quart casserole and set aside.

In medium skillet, melt butter over medium-high heat.

Cook onions until golden and caramelized, about 25 minutes, stirring frequently.  Set aside.

Preheat oven to 350.  In large bowl, beat eggs thoroughly.

Stir in half-and-half, cream, and Parmesan.

Gradually stir in combined flour, sugar, baking powder, salt, and pepper.

Fold in corn, basil (or sage), and carmelized onions.

Pour into ramekins or casserole and place on baking sheet.

Lightly sprinkle top with additional Parmesan, if desired.

Bake 15-20 min. for ramekins;

Bake 30-45 minutes for casserole.  Check if center is set. 

If not, bake a few more minutes until puffed and golden brown. 

Next Ingredient:  ACORN SQUASH

[rrpell]

Ginger miso acorn squash with toasted pistachios 

I'm posting the link to this recipe from Snixy Kitchen for acorn squash as it has a copyright.  This will be one of my Thanksgiving dishes.  I love how pretty the squash looks cut with the scalloped edge and the portion size is perfect for the biggest feast of the year. 

   

https://www.snixykitchen.com/2014/11/20/ginger-miso-acorn-squash-with-toasted-pistachios/

next ingredient:  sweet potatoes or yams

[Bluffbaker]

Sweet Potato Souffle

6 to 8 Servings

6 small sweet potatoes (about 3 lb.)

3/4 cup sugar

3 eggs, lightly beaten

1/2 cup butter or margarine, melted

3 Tbsp. milk

2 tsp. nutmeg

2 tsp. vanilla

Peel sweet potatoes and cut into cubes.  Cover with cold water and bring to a boil.  Reduce heat to medium-low and cook for 20 to 30 minutes or until the potatoes are tender.  Drain water and mash the potatoes with an electric mixer.  Combine sweet potatoes and remaining ingredients, mixing with an electric mixer until smooth.  Spoon mixture into a lightly greased 2-quart baking dish.  Bake at 350° for 30 minutes or until bubbly. 

Next Ingredient:  Fresh cranberries

[Blk&GoldFan]

CRANBERRY-APPLE CRISP

Topping

3/4 cup flour

12 T. unsalted butter, cut into 1/2 inch pieces and chilled

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 t. ground cinnamon

3/4 cup old fashioned rolled oats

Filling

1 pound (4 cups) fresh or frozen cranberries

1-1/4 cups granulated sugar

1/4 cup water

2-1/2 pounds Granny Smith apples, peled, cored, halved and cut into 1/2 inch pieces

2-1/2 pounds Braeburn apples, peeled, cored, halved and cut into 1/2 inch pieces

1 cup dried cranberries

3 T. Instant tapioca

For Topping:  Adjust oven ract to middle position and heat oven to 400 degrees.  Pulse flour, butter, brown sugar, granulated sugar, and cinnamon in food processor until mixture resembles coarse crumbs...about 12 pulses.  Transfer to medium bowl and stir in oats until combined.  Using your fingers, pinch into peanut sized clumps.  Refrigerate clumps while preparing filling.

For Filling:  Bring cranberries, 3/4 c. sugar, and water to simmer in Dutch oven on medium-high heat and cook, stirring occasionally until cranberries have burst and mixture is jam-like, about 10 minutes.  Transfer mixture to bowl.  Add apples, dried cranberries, and remaining 1/2 cup sugar to now empty pot and cook, stirring occasionally, until apples begin to release their juices, about 5 minutes.

NOTES from Cook's Illustrated:  

If can't find Braeburn apples, substitute Golden Delicious apples.  Do NOT substitute quick or instant oats in this recipe.

To Make Ahead - After pinching topping, transfer to zip-lock bag and refrig. for up to 5 days or freeze for up to a month.  Cooked filling can be refrigerated up to 2 days.  To bake, sprinkle chilled clumps evenly over chilled filling, loosely cover pan with aluminum foil, and bake for 20 minutes.  Uncover and bake until juices are bubbling and topping is deep golden brown, 15-20 minutes longer.

NEXT INGREDIENT: CELERY ROOT

[Zhills]

@Blk&GoldFan  Looks like we are stuck on celery root! 

Do you have a recipe you could share and post a new "next ingredient?"  Don't feel bad, it happens to all of us!  Welcome, hope you share lots of recipes with us!

[rrpell]

Potato  Celery Root and Apple Purée 

INGREDIENTS
1 pound Yukon gold potatoes, peeled and cut in half
2 large celery root, about 2 pounds, peeled and cut into large pieces
1 large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered
½ cup, approximately, warm milk or broth from the celery root
2 tablespoons butter
Salt
freshly ground pepper to taste

PREPARATION
Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter to the hot purée, stir until the butter melts, and season to taste with salt and pepper.

next ingredient:  orange juice

[Bluffbaker]

Cranberry Orange Cooler

6 to 8 Servings

1 cup sugar

1 (2 qt.) bottle cranberry juice cocktail

2 cups pulp free orange juice

1/4 cup lemon juice

Put sugar in a large mixing bowl; set aside.  Heat the cranberry juice cocktail and orange juice over low heat until warm, but not boiling.  Pour warm juices over sugar; stir until dissolved.  Add lemon juice; mix well. Refrigerate. 

Next Ingredient:  Jello (any flavor)

[walker]

This recipe can be found in Taste of Home, Best Church Supper Recipes book.  It is a little time consuming but worth it.  You can pick assorted JELLO flavors during holiday times or make it rainbow colors.   Both kids and adults enjoy these.  Good "make ahead" recipe.

RAINBOW GELATIN CUBES

4 pkgs. (3 oz each) assorted flavored JELLO Gelatin

6 envelopes unflavored gelatin, divided (Knox)

5  3/4 cups boiling water, divided

1 can (14 oz) Sweetened Condensed Milk

1/4 cup cold water

Combine one package of JELLO and one envelope of unflavored gelatin.  Stir in 1 cup boiling water until dissolved.  Pour into a 13 X 9" dish coated with nonstick cooking spray; refrigerate until almost set but not firm, about 20 minutes.

In another bowl, combine the condensed milk and 1 cup boiling water. Set aside.  In different bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for one minute.  Stir in 

3/4 cup boiling water.  Add this to the milk mixture.  Spoon 1 1/4 

cups of the creamy gelatin mixture over the first flavored JELLO layer.  Refrigerate until set but not firm, about 25 minutes.

Repeat from beginning of recipe twice, alternating flavored JELLO with creamy gelatin layers.  Chill each layer until set but not firm before pouring the next layer on top.  Make final flavored JELLO;

spoon over top.  Refrigerate for at least one hour after completing last layer.  Cut into squares.  Refrigerate until serving.

NEXT INGREDIENT...........PORK (Roast, Tenderloin or Chops)