Recipes

[RespectLife]

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@momtochloe wrote:

For those that may not participate in other threads, I just wanted to let you know that Dan Wheeler lost his wife Beth tonight after a long battle with cancer.

Love and peace be with the Wheeler family at this time.  

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Oh mtc ,thank you. I did not know. I thought I just saw him on air.

So sad for him. Thank you for letting me know so I can pray.

[momtochloe]

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@RespectLife wrote:

@ChiliPepper  

@momtochloe  

I thought a Chervil was a cat? Lol

hey Mtc, I lied.

I had a practically new Poultry Seasoning by Rachel Ray! 

Must have come in a set.

Lol but I didn't get to the Pumpkin Risotto anyways.

Those dang trick/treaters started coming at 4 pm and I didn't get a chance to make it.

The Pesto Chix soup was delish. I never used Pesto before. Gave the soup a special flavor. I also added some mushrooms and tiny meatballs.

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Oh @RespectLife, that soup sounds delish and good call on adding the mushrooms and meatballs!  I think my mom would have liked that one.

You made me laugh out loud with the poultry season . . . at least you are good to go for the upcoming holiday season . . .

[RespectLife]

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@mustang66lady wrote:

mtc,

Thank you for sharing about Dan Wheeler's wife, Beth.  I knew she was ill and he has been gone, but wasn't sure what was wrong with her.  I did read the post from his FB page where they knew she was dying and were trying to make her comfortable.  The news is coming at a "delicate" time for me; today is my birthday and I was thinking today it is my first birthday I have not celebrated with my Mom.  It is coming up to the one year anniversary that I lost her.  Prayers for Dan and his family from the Kitchenettes.  

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@mustang66lady  

With hugs and prayers for you dear friend!!!

[RespectLife]

I forgot to mention that our numbers were down this year!!! Only about 275 pieces of candy given out.

Condi as expected thrashed herself the entire evening until her bark was only a squeak.

[Honeybit]

Hi, All, I hope you don't get tired of the stories that go with most of my recipes, but my favorites all seem to be kind of like a Food Scrapbook -- everytime I read or make one of them, I make a little trip back in time to the place I tasted it and think about the person who gave it to me. 

A couple of holiday seasons ago, a friend told me her daughter liked to have people who were without family join them for their holiday get-togethers.  My friend's grandson made this appetizer, and I fell in love with it.  All I knew at the time was that (1) he learned it from his ex-wife and (2) she was from South America. 

The next year I was invited back, and I begged him shamelessly for the recipe.  He sat down and wrote it out for me.  Later I learned his ex was from Uruguay, so I went searching online to see if I could learn more about the recipe (and fill in a few gaps in his notes).  Here are both versions:

South American Appetizer

(from his handwritten recipe)

1 pack Pillsbury Pie Crusts

1 pack shredded Four Cheese Mexican Blend

1 pack Mozzarella shredded cheese

12 - 16 oz of thinly sliced deli meat(s) of choice

1 egg yolk

1 TB sugar

Preheat oven to 400 degrees

Roll out bottom pie crust with rolling pin and transfer to round cookie sheet

Layer deli meat leaving 1/2" to 1" border around edges.

Put generous amount of Mexican Mix cheese and 1/3 of that amount of mozzarella

Put top layer of pie crust on top

Wet edges of pie crust with water and fold bottom over top to seal

Mix egg yolk and sugar and lightly coat the pie.

Place on bottom rack of oven for first half of cooking time, then switch to top rack after checking the bottom for crispiness.

Once finished, let stand for 3 minutes before slicing.

(Note 1: His notes didn't specify a cooking time.)

(Note 2: Last year he added sliced stuffed green olives; very tasty addition.)

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Torta de Fiambre - Urugayan Ham and Cheese Tart

Torta de fiambre is a savory Uruguayan pie with a flaky empanada-like crust, and is filled with ham, cheese, eggs, and sometimes tomato slices and/or a creamy white sauce. Torta de fiambre is like a large round empanada, and is served in wedges. The word "fiambre" is the name of a kind of ham available in Uruguay, but fiambre is also name of a completely separate Guatamalan dish (an elaborate layered salad served on All Souls Day).

Though torta de fiambre is typically enjoyed as a snack or “merienda”, it makes an excellent lunch or light supper dish.

Prep Time: 45 minutes Cook Time: 30 minutes 
Yield: 1 9-inch tart

For the dough:
2 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 egg yolks
2 tablespoons butter, melted
2 tablespoons vegetable oil
3/4 cup milk

For the Filling:
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1/4 cup grated parmesan cheese
1/4 pound smoked deli ham, sliced thinly
1/4 pound sliced monterey jack or cheddar cheese
1/2 tomato, sliced thinly
3 hardboiled eggs, sliced
1 egg

Prepare the dough: Mix the flour, baking powder, and salt together in a medium bowl. Use a fork to stir in the vegetable oil, melted butter, and egg yolks until just blended. Heat the milk until almost boiling. Add the milk, a little bit at a time, until mixture comes together into a dough. (You may not need all of the milk). The dough should be a little bit soft, and not crumbly. Wrap dough in plastic wrap and let rest for at least 30 minutes.

Melt 2 tablespoons butter in a small saucepan. Whisk in 2 tablespoons flour, and heat, stirring, until well mixed and bubbling. Whisk in 3/4 cup milk and continue to heat, stirring constantly, until sauce thickens. Stir in parmesan cheese and remove from heat. Set aside to cool slightly.

Preheat oven to 400 degrees. Divide dough in half. On a floured surface, roll out one half of the dough into a thin, 9-10 inch circle. Place the dough on a greased baking sheet.

Layer the ham slices onto the dough circle, leaving about a 3/4 inch border of dough around the edge. Layer the slices of cheese on top of the ham, and the tomato slices on top of that.

Spread the cream sauce over the tomatoes, and top with slices of hard boiled egg.

Roll out the second half of the dough into a similar circle. Place circle on top of ham and cheese, and seal edges of bottom layer of dough with the top layer all the way around.

Whisk 1 egg with a tablespoon of water, and brush pastry with egg mixture. Place tart in oven and lower temperature to 350 degrees. Bake pastry until it's golden brown, about 25 minutes.

Remove tart from oven, and serve warm or at room temperature.

Serves 4 people as a main course.

[RespectLife]

@straykatz. 

Yum on on the Pumpkin Italian Strata!!! 

Thank you for sharing!!

I gotta learn to start halving recipes though!!!

My DIL is the only other one that will eat delish food.

Since DD and DS (in this case the first D stands for dummy) only eat chicken and French fries, I have no one to share these giant special dishes with!!  Lol

[RespectLife]

@Honeybit  

I do so love your posts, recipes and especially the stories , info and background!

That sounds delicious and fairly easy!

Did he serve it sliced like a pie? A pizza wedge ?

[momtochloe]

@Honeybit holy cow does that appetizer sound good!  Thank you so much for posting this, I think even I could make this . . . yum!

How did Yazzy do yesterday?

[RespectLife]

DH wants his iPad back. 

Rats...so I will see you all tomorrow when I get to work.

Prayers for each and every one of you tonight. My heart is sad for the Wheelers and it makes me understand even more just how important each of you are in my life.  

Special prayers for @mustang66lady ...peace to you these difficult days.

Cya all tomorrow.

[Honeybit]

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Respectlife wrote:

Did he serve it sliced like a pie? A pizza wedge ?

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Respect, I think the first year I had it he made it in a rectangle, but by the time I saw it he had cut it up and piled the pieces/slices on a platter for serving.  We're talking about a guy cooking here, so it was more hacked up for gobbling down than anything as refined as slices.  It was piping hot out of the oven, and I felt like one of a hungry wolf pack growling over a fresh kill!.

Don't know what size it will come out as, but let's see if the picture of the Torta de Fiambre can be persuaded to post here: