Mueller Food

  • View
    219

  • Download
    0

Embed Size (px)

Text of Mueller Food

  • 8/14/2019 Mueller Food

    1/135

    COOKINGWITH

    Three Generationsof

    Mueller Family Favorites

  • 8/14/2019 Mueller Food

    2/135

    Appetizers & Snacks

  • 8/14/2019 Mueller Food

    3/135

    Artichoke-Olive Crostini(from Smitten Kitchen - Adapted from Mario Batali) The first time I made this, I had to use the Magic Bullet because I don't have a food processor and it basically turned into a puree. But still pretty good! It forced me to buy capers for the first time. Now I just have to figure out what to do with the rest of the jar since I only used a tablespoon. I'm eating some leftovers right now! In addition for making great crostini, we tossed some of the leftover paste with pasta for dinner that next night and it was delicious. I think it would be especially good in a cold pasta dish, like a salad. posted by Bethie

    1 garlic clove, peeled and smashed1 cup large green pitted olives1 tablespoon capers, rinsed and drained1 15-ounce can of artichoke hearts, drained1/4 cup extra-virgin olive oil8 large slices of crusty bread

    Preheat the oven to 400F. In a food processor, process the garlic, olives, capers,artichoke hearts and olive oil to a coarse paste.

    Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread theolive paste thickly over the toasts and serve.

    Do ahead: The olive paste can be refrigerated for 2 days. Let it return to roomtemperature before using.

  • 8/14/2019 Mueller Food

    4/135

    Chex Mix

    6 Tbsp. butter2 Tbsp. Worcestershire sauce1 tsp. seasoned salt

    tsp. garlic powder tsp. onion powder3 c. Corn Chex cereal3 c. Rice Chex cereal3 c. Wheat Chex cereal1 c. mixed nuts1 c. pretzels1 c. garlic-flavor bite-sized bagel chips, or regular-sized bagel chips broken into 1-inch

    pieces.

    Heat oven to 250 . Melt butter in large roasting pan in oven. Stir in seasonings.

    Gradually stir in remaining ingredients until evenly coated.Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store inairtight container.

    Makes 12 cups snack.

    Microwave Directions: Melt butter in large microwavable bowl, uncovered, on HIGH.

    Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.Microwave uncovered on HIGH 5-6 minutes, thoroughly stirring every 2 minutes.Spread on paper towels to cool.

  • 8/14/2019 Mueller Food

    5/135

    Chili Brie and SourdoughA quick, easy (and impressive) appetizer for a party. Weve used it a lot in the winter. - Susan

    1 round loaf (1 lb.) sourdough bread1 wheel Brie cheese (8 oz.)

    1 Tbsp. soften butter1 tsp. chili powder tsp. dry mustard tsp. garlic powder tsp. sugar

    Preheat oven to 350 . Combine spices and sugar; set aside. Cut circle in top of breadand remove bread center to make room for Brie. Spread butter in bread; sprinkle with 2tsp. spice mixture.

    With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind

    from Brie and place in bread. Sprinkle Brie with remaining spice. Replace top of bread.Bake on baking sheet 20-30 minutes. To serve, remove bread top and break into bite-size pieces. Dip pieces in hot Brie.

    Dilly Beans(from Mom)

    Arrange the following in layers in crock or large bowl:

    Whole green beans, cleaned (or pickling cucumbers quartered or sliced)5-10 cloves garlic, quartered1-2 shakes red pepper flakes per layerFresh dill (or dill leaves and seed heads)

    Boil:2 quarts water1 c. distilled white vinegar4 Tbsp. canning salt (or Kosher salt)24 whole allspice

    Pour brine over beans/cucumbers. Add water if necessary to cover vegetables. Coverand let sit 1-2 days on counter . (I had them in a crock. I had an ice bream pail cover over the pickles and a covered container with water in it to weight it down and keep the pickles under the liquid. I covered the crock with a dish towel. Mom)

    On the 2 nd day, pack in jars and refrigerate . I washed and sterilized odd jars since these pickles do not get sealed. These are like a CLAUSSEN pickle product, but are not canned or processed to seal. Mom

  • 8/14/2019 Mueller Food

    6/135

  • 8/14/2019 Mueller Food

    7/135

    Florentine Chicken Ring

    Hey cooking fans, Dad was talking about ways to use up all the canned chicken in the basement, so I passed this recipe on to him. I like to make it when company comes over for lunch! It makes a delicious appetizer but is way too rich for a main dish. posted by Laura

    1 can (10 ounces) chunk white chicken, drained and flaked1/2 cup red bell pepper, chopped1 package (10 ounces) frozen chopped spinach, thawed and well drained1 cup (4 ounces) shredded cheddar cheese1/3 cup mayonnaise1 teaspoon lemon zest1/2 teaspoon salt1/8 teaspoon ground nutmeg2 packages (8 ounces each) refrigerated crescent rolls

    Preheat oven to 375 .Add all the ingredients but the crescent rolls and mix well.

    Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on around baking stone with the wide ends of triangles overlapping in the center and pointstoward the outside (there should be a 5 inch diameter opening in center of the stone).

    Scoop chicken mixture evenly onto widest end of each triangle. Bring points of trianglesup over filling and tuck under wide ends of dough at center of ring (filling will not becompletely covered).

    Bake 20-25 minutes or until golden brown. Cut and serve.

    Yield: 8 servings(Approx. 400 calories and 27 grams of fat per serving. Yikes!)

  • 8/14/2019 Mueller Food

    8/135

  • 8/14/2019 Mueller Food

    9/135

  • 8/14/2019 Mueller Food

    10/135

    Hot Spinach Artichoke DipBlog recipe posted by Maribeth

    1 small onion, finely chopped2 packages frozen chopped spinach (10 ounces each), thawed and squeezed dry

    8 ounces fat-free cream cheese1 cup reduced-fat sour cream (8 ounces) cup freshly grated Parmesan cheese (3 ounces)1 can water-packed artichoke hearts (14 ounces), drained and chopped teaspoon ground black pepper1/8 teaspoon crushed red-pepper flakes1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese

    Lightly coat a large nonstick skillet with nonstick spray and warm over medium heat.Add the onion and cook, stirring, for 5 minutes, or until soft. Stir in the spinach and cookfor 5 minutes, or until heated through.

    Reduce the heat to low and stir in the cream cheese and sour cream just until blendedand smooth. Stir in the parmesan and artichokes until blended. Remove from the heatand stir in the salt, black pepper, and red-pepper flakes.

    Transfer to a 1 quart microwaveable bowl and top with the Monterey Jack. Microwaveon high power for 2-3 minutes, or just until the cheese is melted. Serve warm.

    Hummus

    We LOVE red pepper hummus. Or any hummus really. Have I posted my recipe before? So fast and easy! So easy, fast, and delicious! I serve this for company as a veggie dip and it always goes fast. Posted by Laura

    1 can garbanzo beans1 T. olive oil1 t. lemon juiceTahini sauce (I usually skip this because it is expensive so I am unsure of the recommended

    amount)Garlic powder, or crushed fresh garlicOther spices to taste (onion, basil, peppers, whatever)

    Put it all in the blender until it looks like hummus.

  • 8/14/2019 Mueller Food

    11/135

    Jalapeno PoppersBlog recipe posted by Laura

    Jalapenos (about 3 inches long work best) Flavored cream cheese (we like either the whipped chive or veggie)

    Bacon (I like the low sodium kind, jalapeno bacon is also delicious, but maybe that is something you can only buy down here?)

    Cut the peppers in half lengthwise. Leave the ends on them. Hollow out the jalapenos,being careful to rinse them well and remove all seeds or they will destroy your mouth.Wash your hands very thoroughly after handling them, or wear gloves.

    Do not, under any circumstances, rub your eye while working with the jalapenos. I found that out the hard way. Ask Stuart about his jalapeno choppin' story sometime. It's pretty funny.

    Fill the pepper halves with cream cheese and reassemble. Wrap with one raw baconslice. Spear with toothpick. Throw on the grill until the bacon looks done and the creamcheese is threatening to escape.

    DELICIOUS!

    Lauras Texas Caviar

    2 cans of Black Eyed Peas1 can of White Hominy corn1 can black beans1 garbonzo beans2 large tomatoes chopped1 medium green bell pepper chopped4 green (spring) onions chopped (top & bottom) cup fresh parsley chopped2 cloves of garlic minced cup finely chopped jalapenos cup finely chopped red onions chopped cilantro1 bottle of italian dressing

    All "chopped" items should be cut to a size half way between the black eyed peas andthe hominy corn.

    Combine all ingredients in a large bowl. Cover and refrigerate for at least 2 hours beforeserving, overnight refrigeration is best. Drain and serve.

    Additional items may be added to taste!

  • 8/14/2019 Mueller Food

    12/135

    Mystery BitesBlog recipe posted by Maribeth

    2 cans flaky biscuits1 cup butter

    4-6 ounces blue cheeseCrumble 4 to 6 ounces of blue cheese. Next, place two sticks of regular salted butter ona baking sheet and throw the crumbled blue cheese on top of it. Place into a 350 ovenfor a couple of minutes until the butter and cheese have melted.

    Meanwhile, quarter each biscuit. Pull the pan of butter and cheese out of the oven andstir it around so that the cheese is spread out a bit. Dump all of the little biscuit piecesonto the pan and coat them thoroughly in the butter and cheese.

    Bake for about 8-12 minutes. Watch them so they wont burn. Remove them from the

    oven when they are golden brown and brush with lefto

Search related