Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
This recipe was meant for serving on big game days, but we thought what the heck? Why can't you do it at a picnic, with a good grill on hand? It's delicious no matter where you serve it.
SUPER PICNIC SANDWICHES
Courtesy of Chef Jackie Olden, © 2012
Ingredients:
6 crisp cooked bacon slices
1/2 pound mild cheddar cheese
1 small onion
1 medium green pepper
1/2 cup pitted ripe olives
2 hard cooked eggs
Dash of pepper
Garlic powder to taste
1/4 cup catsup
1 tablespoon Dijon mustard
10 hamburger buns, split
Directions:
Put the first 5 ingredients in food processor. Chop coarsely. Place in a bowl with remaining ingredients. Spoon mixture on bottom half of buns. Broil about 2 minutes, or until cheese melts. Top with other half of buns. Serve hot. Super.
Tuesday, February 28, 2012
Monday, February 27, 2012
ORANGE FENNEL SALAD
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Citrusy and full of flavor, this Orange Fennel Salad is also fresh and satisfyingly crunchy. Don't be put off by the hint of licorice that marks fresh fennel. Even people who don't care for the intense flavor of licorice candies will enjoy this salad.
ORANGE FENNEL SALAD
Courtesy of Chef Jeff Calley, © 2012
Ingredients:
2 fennel bulbs, medium size
4 navel oranges, zested, and membranes removed from slices
2 cups fresh orange juice, additional
1/4 teaspoon fresh ginger juice
1/4 teaspoon salt
1/2 cup olive oil
Directions:
Remove the tough tops of the fennel stems and it’s spindly leaves. Slice the rest of the bulbs into 1/4” slices. Remove the core pieces, put the rest in a large mixing bowl.
Zest the oranges and put that into the bowl with the fennel. Peel the oranges and remove the membranes, either by hand or with a sharp knife. Add the slices to the fennel.
Put the orange juice in a sauce pan along with the ginger juice and salt. Simmer this liquid till its reduced by half. Cool the liquid, then whisk in the olive oil and incorporate as a dressing for the fennel.
It’s a fresh, crunchy, delicious salad.
Serves 6-8
Citrusy and full of flavor, this Orange Fennel Salad is also fresh and satisfyingly crunchy. Don't be put off by the hint of licorice that marks fresh fennel. Even people who don't care for the intense flavor of licorice candies will enjoy this salad.
ORANGE FENNEL SALAD
Courtesy of Chef Jeff Calley, © 2012
Ingredients:
2 fennel bulbs, medium size
4 navel oranges, zested, and membranes removed from slices
2 cups fresh orange juice, additional
1/4 teaspoon fresh ginger juice
1/4 teaspoon salt
1/2 cup olive oil
Directions:
Remove the tough tops of the fennel stems and it’s spindly leaves. Slice the rest of the bulbs into 1/4” slices. Remove the core pieces, put the rest in a large mixing bowl.
Zest the oranges and put that into the bowl with the fennel. Peel the oranges and remove the membranes, either by hand or with a sharp knife. Add the slices to the fennel.
Put the orange juice in a sauce pan along with the ginger juice and salt. Simmer this liquid till its reduced by half. Cool the liquid, then whisk in the olive oil and incorporate as a dressing for the fennel.
It’s a fresh, crunchy, delicious salad.
Serves 6-8
GREMOLATA - ITALIAN SALSA?
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Gremolata is one of this wonderful things you never knew you missed. Until you try it. We think of it as a sort of Italian salsa. You can use it on so many dishes to give them an extra, Mediterranean kick.
GREMOLATA - ITALIAN SALSA?
Courtesy of Chef Jeff Calley, © 2011
Ingredients:
2 lemons
1 medium size bunch of flat leaf parsley (also known as Italian parsley)
6 - 8 cloves fresh garlic
Optional:
1 teaspoon salt
Directions:
Using a zester, grate the yellow skin of the lemons into a food processor. Avoid the white layer of the lemon, as it tends to be bitter. Squeeze the lemon juice into the food processor. Rinse and dry the parsley, remove the leaves from the stems and put the leaves into the food processor. Keep the stems for use in a sachet for seasoning your soups and stews. Peel and remove the root end of the garlic cloves and put the cloves into the food processor. Pulse the processor till the ingredients are a uniform size, but do not over process into a paste. You want it to look like a finely diced salsa.
Variations:
1/4 cup fresh mint leaves, or
3 slices of anchovies, or
1 small sprig fresh rosemary, leaves only, or
2 small sprigs fresh sage, leaves only, or
1 tablespoon fresh thyme leaves
Uses: Most frequently as a condiment, traditionally with veal dishes and ossobuco. It’s also great encrusted on your baked turkey, as well as stuffed under the skin. Soak a cheesecloth in your turkey brine and some olive oil. Drape that across your turkey as you bake it to keep it moist.
Gremolata is one of this wonderful things you never knew you missed. Until you try it. We think of it as a sort of Italian salsa. You can use it on so many dishes to give them an extra, Mediterranean kick.
GREMOLATA - ITALIAN SALSA?
Courtesy of Chef Jeff Calley, © 2011
Ingredients:
2 lemons
1 medium size bunch of flat leaf parsley (also known as Italian parsley)
6 - 8 cloves fresh garlic
Optional:
1 teaspoon salt
Directions:
Using a zester, grate the yellow skin of the lemons into a food processor. Avoid the white layer of the lemon, as it tends to be bitter. Squeeze the lemon juice into the food processor. Rinse and dry the parsley, remove the leaves from the stems and put the leaves into the food processor. Keep the stems for use in a sachet for seasoning your soups and stews. Peel and remove the root end of the garlic cloves and put the cloves into the food processor. Pulse the processor till the ingredients are a uniform size, but do not over process into a paste. You want it to look like a finely diced salsa.
Variations:
1/4 cup fresh mint leaves, or
3 slices of anchovies, or
1 small sprig fresh rosemary, leaves only, or
2 small sprigs fresh sage, leaves only, or
1 tablespoon fresh thyme leaves
Uses: Most frequently as a condiment, traditionally with veal dishes and ossobuco. It’s also great encrusted on your baked turkey, as well as stuffed under the skin. Soak a cheesecloth in your turkey brine and some olive oil. Drape that across your turkey as you bake it to keep it moist.
Friday, February 24, 2012
NEW ORLEANS DIRTY RICE
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With Fat Tuesday right behind us, our taste buds are still in N'awlins. This dish is great just about anytime of the year. Rich, savory, and full of flavor. Even if you think you don't like chicken livers, you'll be quite surprised at how delicious this dish is once all the ingredients meld. Give it a try!
NEW ORLEANS DIRTY RICE
Courtesy of Chef Jackie Olden © 2012
Ingredients:
1 (14-ounce) can beef broth
3/4 cup regular rice
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound chicken livers
1 (3-ounce) can sliced mushrooms
In saucepan combine beef broth and rice; bring to boiling. Cover and cook according to rice package directions. Meanwhile, in another saucepan, melt butter; stir in flour, cook and stir till golden brown. Stir in onion, celery, green pepper, garlic powder, salt and cayenne. Cook till onion is tender. Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover; cook over low heat till livers are tender, 6 to 8 minutes, stirring often. Fold liver mixture into hot cooked rice.
Makes 6 servings
With Fat Tuesday right behind us, our taste buds are still in N'awlins. This dish is great just about anytime of the year. Rich, savory, and full of flavor. Even if you think you don't like chicken livers, you'll be quite surprised at how delicious this dish is once all the ingredients meld. Give it a try!
NEW ORLEANS DIRTY RICE
Courtesy of Chef Jackie Olden © 2012
Ingredients:
1 (14-ounce) can beef broth
3/4 cup regular rice
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cayenne
1 pound chicken livers
1 (3-ounce) can sliced mushrooms
In saucepan combine beef broth and rice; bring to boiling. Cover and cook according to rice package directions. Meanwhile, in another saucepan, melt butter; stir in flour, cook and stir till golden brown. Stir in onion, celery, green pepper, garlic powder, salt and cayenne. Cook till onion is tender. Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover; cook over low heat till livers are tender, 6 to 8 minutes, stirring often. Fold liver mixture into hot cooked rice.
Makes 6 servings
Wednesday, February 22, 2012
JACKIE'S MAGIC CARROT BREAD
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Few things stir the sense like homemade, fresh baked goods. Jackie's mysteriously magic carrot bread is so simple to make, and freezes well for use later. Make enough to share!
JACKIE'S MAGIC CARROT BREAD
Courtesy of Chef Jackie Olden © 2012
Ingredients:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup nuts, chopped
1 cup oil
2 teaspoons vanilla
1 1/2 cups sugar
2 cups carrots, grated
3 eggs
1/2 cup raisins
1/2 cup coconut, grated or grated apple
Directions:
Sift dry ingredients together in a large bowl. Add remaining ingredients and mix well. Pour into 2 greased and floured loaf pans or angel food cake pan. Let stand 20 minutes. Bake 1 hour at 375 degrees. Cool before slicing. This will be a favorite, easy and so good. It only takes a minute if you have a food processor to grate the carrots.
Few things stir the sense like homemade, fresh baked goods. Jackie's mysteriously magic carrot bread is so simple to make, and freezes well for use later. Make enough to share!
JACKIE'S MAGIC CARROT BREAD
Courtesy of Chef Jackie Olden © 2012
Ingredients:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup nuts, chopped
1 cup oil
2 teaspoons vanilla
1 1/2 cups sugar
2 cups carrots, grated
3 eggs
1/2 cup raisins
1/2 cup coconut, grated or grated apple
Directions:
Sift dry ingredients together in a large bowl. Add remaining ingredients and mix well. Pour into 2 greased and floured loaf pans or angel food cake pan. Let stand 20 minutes. Bake 1 hour at 375 degrees. Cool before slicing. This will be a favorite, easy and so good. It only takes a minute if you have a food processor to grate the carrots.
MARDI GRAS PUNCH
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You wondered what all those beverages were people were carrying around at Mardi Gras? It very well may be Jackie's famous Mardi Gras Punch! Guess what? It's really good anytime there's a good party going on!
MARDI GRAS PUNCH
Courtesy of Chef Jackie Olden © 2012
Ingredients:
3 cup water
3 cups sugar
3 cups boiling water
1/4 cup tea leaves
3 cups orange juice
1 cup lemon juice
3 cups pineapple juice
2 quarts ginger ale
Sliced fruit (oranges, lemons, strawberries)
Directions:
Combine the 3 cups water and sugar in a saucepan. Heat and stir until sugar is dissolved. Boil 7 minutes. Chill. Combine 3 cups boiling water with the tea leaves. Steep 5 minutes. Strain and cool. When ready to serve combine all ingredients in a punch bowl and garnish with fresh fruit.
Makes 3 1/2 quarts
Handy hint: To keep punch from becoming diluted, freeze ginger ale in favorite ice mold.
Make this beverage an adult beverage by putting your favorite alcohol into it. You can also use mint tea leaves.
You wondered what all those beverages were people were carrying around at Mardi Gras? It very well may be Jackie's famous Mardi Gras Punch! Guess what? It's really good anytime there's a good party going on!
MARDI GRAS PUNCH
Courtesy of Chef Jackie Olden © 2012
Ingredients:
3 cup water
3 cups sugar
3 cups boiling water
1/4 cup tea leaves
3 cups orange juice
1 cup lemon juice
3 cups pineapple juice
2 quarts ginger ale
Sliced fruit (oranges, lemons, strawberries)
Directions:
Combine the 3 cups water and sugar in a saucepan. Heat and stir until sugar is dissolved. Boil 7 minutes. Chill. Combine 3 cups boiling water with the tea leaves. Steep 5 minutes. Strain and cool. When ready to serve combine all ingredients in a punch bowl and garnish with fresh fruit.
Makes 3 1/2 quarts
Handy hint: To keep punch from becoming diluted, freeze ginger ale in favorite ice mold.
Make this beverage an adult beverage by putting your favorite alcohol into it. You can also use mint tea leaves.
Monday, February 20, 2012
GAMBLER'S EGGS
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This was a favorite around the Olden brunch table every weekend. Sliced fruit and a piece of tasted sour dough bread with some steamy rich coffee. The best!
GAMBLER'S EGGS
Courtesy of Chef Jackie Olden © 2012
Ingredients:
4 potatoes, boiled and cut into small pieces
1 large ham slice, cut into small pieces
2 medium onions, chopped fine
4 average sized tomatoes, diced
1 medium sized can mushrooms, stems and pieces
1 large green pepper, chopped fine
10 eggs
Directions:
Place all the ingredients, except pepper and eggs in a large skillet. Place enough melted butter to cover the bottom of the pan and saut until the onions and ham are lightly browned. Beat eggs well and pour over all. Add green pepper while cooking the eggs.
Serves 6
This was a favorite around the Olden brunch table every weekend. Sliced fruit and a piece of tasted sour dough bread with some steamy rich coffee. The best!
GAMBLER'S EGGS
Courtesy of Chef Jackie Olden © 2012
Ingredients:
4 potatoes, boiled and cut into small pieces
1 large ham slice, cut into small pieces
2 medium onions, chopped fine
4 average sized tomatoes, diced
1 medium sized can mushrooms, stems and pieces
1 large green pepper, chopped fine
10 eggs
Directions:
Place all the ingredients, except pepper and eggs in a large skillet. Place enough melted butter to cover the bottom of the pan and saut until the onions and ham are lightly browned. Beat eggs well and pour over all. Add green pepper while cooking the eggs.
Serves 6
PINEAPPLE CUCUMBER SHRIMP BRUNCH SALAD
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
By now you know Jackie's all about KISS - Keep It Simple Sweetie! Her's her fabulously simple and delicious salad you can make in minutes.
PINEAPPLE CUCUMBER SHRIMP BRUNCH SALAD
Courtesy of Chef Jackie Olden © 2012
Ingredients:
2 (20-ounce) cans sliced pineapple, chilled
4 cups cucumber slices
2 pounds shrimp, cooked and cleaned
12 hard-boiled eggs, shelled and carefully sliced
2 quarts assorted greens, torn into bite-size pieces
2 packages salad dressing, prepared as directed or your own favorite creamy dressing.
Directions:
Drain pineapple. Divide and stack pineapple in center of 2 round serving plates. Cover the remaining surface of both serving plates with greens. Arrange shrimp and cucumber around the pineapple on both plates covering most of the lettuce. Use 6 rows (one egg per row) of sliced eggs for each platter, starting from the outer edge of the pineapples to the edge of the platter. Dribble some of the dressing over the stack of pineapple and put the rest in a small serving bowl. This is so easy and looks so good and can be made way ahead.
Serves 8
By now you know Jackie's all about KISS - Keep It Simple Sweetie! Her's her fabulously simple and delicious salad you can make in minutes.
PINEAPPLE CUCUMBER SHRIMP BRUNCH SALAD
Courtesy of Chef Jackie Olden © 2012
Ingredients:
2 (20-ounce) cans sliced pineapple, chilled
4 cups cucumber slices
2 pounds shrimp, cooked and cleaned
12 hard-boiled eggs, shelled and carefully sliced
2 quarts assorted greens, torn into bite-size pieces
2 packages salad dressing, prepared as directed or your own favorite creamy dressing.
Directions:
Drain pineapple. Divide and stack pineapple in center of 2 round serving plates. Cover the remaining surface of both serving plates with greens. Arrange shrimp and cucumber around the pineapple on both plates covering most of the lettuce. Use 6 rows (one egg per row) of sliced eggs for each platter, starting from the outer edge of the pineapples to the edge of the platter. Dribble some of the dressing over the stack of pineapple and put the rest in a small serving bowl. This is so easy and looks so good and can be made way ahead.
Serves 8
Thursday, February 16, 2012
HEARTS OF PALM SALAD WITH LIME DRESSING
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Need an elegant salad fast? Keep some Hearts of Palm and Hearts of Celery in your pantry. You can whip out an exquisite salad on very short notice with a few simple ingredients.
HEARTS OF PALM SALAD WITH LIME DRESSING
Courtesy of Chef Jackie Olden © 2012
Ingredients:
1 can or jar of hearts of palm or celery hearts
Boston lettuce
1 can or jar (1-1/3 oz.) pimientos cut into strips
1/4 cup wine vinegar
1 tablespoon Worcestershire sauce
2/3 cup oil
1 teaspoon soy sauce
Juice of one lime
1 garlic clove, crushed
Directions:
Place the contents of one can hearts of palm on a bed of Boston lettuce. Place two strips of pimiento crosswise over the hearts of palm. Combine remaining ingredients; mix well. Serve over salad.
Other ideas for jazzing up your Hearts of Palm Salad:
Add any of the following before dressing the salad: boiled shrimp, snow crab, lobster, garlic shrimp, scallops, smoked salmon, grilled chicken breast.
Need an elegant salad fast? Keep some Hearts of Palm and Hearts of Celery in your pantry. You can whip out an exquisite salad on very short notice with a few simple ingredients.
HEARTS OF PALM SALAD WITH LIME DRESSING
Courtesy of Chef Jackie Olden © 2012
Ingredients:
1 can or jar of hearts of palm or celery hearts
Boston lettuce
1 can or jar (1-1/3 oz.) pimientos cut into strips
1/4 cup wine vinegar
1 tablespoon Worcestershire sauce
2/3 cup oil
1 teaspoon soy sauce
Juice of one lime
1 garlic clove, crushed
Directions:
Place the contents of one can hearts of palm on a bed of Boston lettuce. Place two strips of pimiento crosswise over the hearts of palm. Combine remaining ingredients; mix well. Serve over salad.
Other ideas for jazzing up your Hearts of Palm Salad:
Add any of the following before dressing the salad: boiled shrimp, snow crab, lobster, garlic shrimp, scallops, smoked salmon, grilled chicken breast.
Wednesday, February 15, 2012
SAUCE BUERRE BLANC
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
A really elegant French sauce is as close as your refrigerator and bottle of white wine. Everyone knows that butter tastes really good. And most people can appreciate a nice white wine. But what happens when you put the two together in a sauce? It’s Fantastic, is what it is.
SAUCE BUERRE BLANC
Courtesy of Chef Jeff Calley, © 2011
Ingredients:
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Directions:
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
What to do with a Buerre Blanc:
Serve this sauce over fish or steamed vegetables, such as asparagus, broccoli or even green beans. Try it on meats and vegetables too.
A really elegant French sauce is as close as your refrigerator and bottle of white wine. Everyone knows that butter tastes really good. And most people can appreciate a nice white wine. But what happens when you put the two together in a sauce? It’s Fantastic, is what it is.
SAUCE BUERRE BLANC
Courtesy of Chef Jeff Calley, © 2011
Ingredients:
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Directions:
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
What to do with a Buerre Blanc:
Serve this sauce over fish or steamed vegetables, such as asparagus, broccoli or even green beans. Try it on meats and vegetables too.
FRIED PORK WONTON
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Friend wontons are great finger food at parties. If you're going to make them, know that you can also drop prepared wontons into soups for cooking instead of frying them. Either way, they're delicious!
FRIED PORK WONTONS
Courtesy of Chef Jackie Olden © 2012
Ingredients:
1 1/2 pounds finely ground pork
1 tablespoon white wine, or dry vermouth
1 teaspoon salt
1 teaspoon minced garlic
10 ounce can Chinese vegetables, drained, chopped
4 ounce can of mushrooms, drained, chopped
1/2 teaspoon sugar
1 tablespoon soy sauce
1 small onion, finely diced
2 large packages of Wonton skins
Directions:
Brown the pork and remove from the pan, reserving a tablespoon of pork fat in which to saute the onions. After the onions are sauteed, combine with the rest of filling ingredients till lightly blended. Spoon filling by teaspoons into the center of a wonton skin. Lightly moisten the edges of the skin and fold opposite corners of the wonton skin across to make a triangle shape. Lightly press the edges together to seal them. Lay the uncooked wontons on wax paper so they're not overlapping. Repeat the procedure till you've used all the filling and wanton skins. Any leftover skins can be cut into strips and fried to make crispy salad croutons. Leftover filling can be made into small meatballs and dropped into soups to cook quickly.
Wontons can be used immediately, or stored in bags and frozen for future use.
When ready to cook, put 2 inches of oil in a large frying pan or pot and heat to 350 degrees. Cook individual wontons a few at a time, turning half way through cooking so both side are lightly golden browned. Putting too many wontons in the oil at a time will improperly lower the oil temperature and cause uneven cooking and tough wontons. Drain cooked wontons on paper towels.
Serve wontons with a dipping sauce, either a cup of soy sauce or soy and ginger ginger with sliced green onion. They disappear fast at parties!
Friend wontons are great finger food at parties. If you're going to make them, know that you can also drop prepared wontons into soups for cooking instead of frying them. Either way, they're delicious!
FRIED PORK WONTONS
Courtesy of Chef Jackie Olden © 2012
Ingredients:
1 1/2 pounds finely ground pork
1 tablespoon white wine, or dry vermouth
1 teaspoon salt
1 teaspoon minced garlic
10 ounce can Chinese vegetables, drained, chopped
4 ounce can of mushrooms, drained, chopped
1/2 teaspoon sugar
1 tablespoon soy sauce
1 small onion, finely diced
2 large packages of Wonton skins
Directions:
Brown the pork and remove from the pan, reserving a tablespoon of pork fat in which to saute the onions. After the onions are sauteed, combine with the rest of filling ingredients till lightly blended. Spoon filling by teaspoons into the center of a wonton skin. Lightly moisten the edges of the skin and fold opposite corners of the wonton skin across to make a triangle shape. Lightly press the edges together to seal them. Lay the uncooked wontons on wax paper so they're not overlapping. Repeat the procedure till you've used all the filling and wanton skins. Any leftover skins can be cut into strips and fried to make crispy salad croutons. Leftover filling can be made into small meatballs and dropped into soups to cook quickly.
Wontons can be used immediately, or stored in bags and frozen for future use.
When ready to cook, put 2 inches of oil in a large frying pan or pot and heat to 350 degrees. Cook individual wontons a few at a time, turning half way through cooking so both side are lightly golden browned. Putting too many wontons in the oil at a time will improperly lower the oil temperature and cause uneven cooking and tough wontons. Drain cooked wontons on paper towels.
Serve wontons with a dipping sauce, either a cup of soy sauce or soy and ginger ginger with sliced green onion. They disappear fast at parties!
Monday, February 13, 2012
CROCK COOKER USE AND CARE TIPS
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Happy Valentine's Day to all our listeners! We love you and hope you have lots of special people in your life.
Your crock cooker is a very versatile tool. You can do so many things in it, including making dressing, warm punches, sourdough starters and a whole host of delicious one-pot meals. Here are Jackie's tips for using and caring for your crock.
CROCK COOKER USE AND CARE TIPS
Courtesy of Chef Jackie Olden © 2012
Crock cooking takes place between 200 degrees and 210 degrees, or just below the boiling point. Since the liquids don't boil there is little steam and virtually no moisture loss or evaporation. Here are a few tricks to enjoy crock cooking.
1. Always brown meat before placing in the crock.
2. Cut vegetables on the bias, exposing more surface for cooking.
3. Always load the crock cooker by putting the vegetables in the bottom and the meat on the top.
4. Never lift the lid during the cooking process, it takes several hours for the crock to get to 200 degrees and when you lift the lid it makes the temperature go down again. Remember NO PEEKIE.
5. To thicken your stock just mix equal parts of flour and butter about the size of a walnut, and it will thicken more than a pint of juice by turning the crock to High temperature.
6. The crock cooker makes a terrific buffet server. Lovely for fondues, mulled wines etc.
7. The crock uses as much energy as a 75 or 100 watt light globe, which is just pennies, so you can make one pot meals very economically.
8. Last but not least it is very easy to clean. Do not scour the inside with an abrasive cleaner. Simply soak the removable ceramic pot and it will clean easily. Never submerse the electrical parts of your crock cooker, and always unplug it before cleaning.
Happy Valentine's Day to all our listeners! We love you and hope you have lots of special people in your life.
Your crock cooker is a very versatile tool. You can do so many things in it, including making dressing, warm punches, sourdough starters and a whole host of delicious one-pot meals. Here are Jackie's tips for using and caring for your crock.
CROCK COOKER USE AND CARE TIPS
Courtesy of Chef Jackie Olden © 2012
Crock cooking takes place between 200 degrees and 210 degrees, or just below the boiling point. Since the liquids don't boil there is little steam and virtually no moisture loss or evaporation. Here are a few tricks to enjoy crock cooking.
1. Always brown meat before placing in the crock.
2. Cut vegetables on the bias, exposing more surface for cooking.
3. Always load the crock cooker by putting the vegetables in the bottom and the meat on the top.
4. Never lift the lid during the cooking process, it takes several hours for the crock to get to 200 degrees and when you lift the lid it makes the temperature go down again. Remember NO PEEKIE.
5. To thicken your stock just mix equal parts of flour and butter about the size of a walnut, and it will thicken more than a pint of juice by turning the crock to High temperature.
6. The crock cooker makes a terrific buffet server. Lovely for fondues, mulled wines etc.
7. The crock uses as much energy as a 75 or 100 watt light globe, which is just pennies, so you can make one pot meals very economically.
8. Last but not least it is very easy to clean. Do not scour the inside with an abrasive cleaner. Simply soak the removable ceramic pot and it will clean easily. Never submerse the electrical parts of your crock cooker, and always unplug it before cleaning.
Sunday, February 12, 2012
A-MAYO-ZING BAKED MAC AND CHEESE
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
.
A-MAYO-ZING BAKED MAC AND CHEESE
Courtesy of Chef Jeff Calley, © 2011
Ok, so this is not the best recipe for your waistline. But, it’s a great party favorite, or excellent if you’re able to control portions. It’s outrageous! Your potluck guests will howl at how good this is. Just tell 'em what's in it after they've finished eating it!
Ingredients:
3 cups mayonnaise
3 cups cheddar cheese, shredded
1 cup parmesan cheese, shredded
1 pound bag of pasta, your favorite shape
1/2 cup milk
2 cups Panko bread crumbs
1/2 cup butter, melted
Directions:
Preheat your oven to 350 degrees.
In a large pan, combine cheddar cheese and mayonnaise. Heat the mixture over a low-medium heat. In another large pan, boil the past in salted water till its al dente. Drain the pasta and mix into the mayonnaise and cheese mixture.
Turn the mixture into a greased, deep, 10” by 14” baking dish and sprinkle the grated parmesan across the top.
In a medium size pan, melt the butter and incorporate the bread crumbs. Spread the crumbs over the top of the macaroni cheese mixture. Cover with tin foil.
Bake for a total of 40 minutes, removing the foil after the first 20 minutes.
.
A-MAYO-ZING BAKED MAC AND CHEESE
Courtesy of Chef Jeff Calley, © 2011
Ok, so this is not the best recipe for your waistline. But, it’s a great party favorite, or excellent if you’re able to control portions. It’s outrageous! Your potluck guests will howl at how good this is. Just tell 'em what's in it after they've finished eating it!
Ingredients:
3 cups mayonnaise
3 cups cheddar cheese, shredded
1 cup parmesan cheese, shredded
1 pound bag of pasta, your favorite shape
1/2 cup milk
2 cups Panko bread crumbs
1/2 cup butter, melted
Directions:
Preheat your oven to 350 degrees.
In a large pan, combine cheddar cheese and mayonnaise. Heat the mixture over a low-medium heat. In another large pan, boil the past in salted water till its al dente. Drain the pasta and mix into the mayonnaise and cheese mixture.
Turn the mixture into a greased, deep, 10” by 14” baking dish and sprinkle the grated parmesan across the top.
In a medium size pan, melt the butter and incorporate the bread crumbs. Spread the crumbs over the top of the macaroni cheese mixture. Cover with tin foil.
Bake for a total of 40 minutes, removing the foil after the first 20 minutes.
Thursday, February 9, 2012
FRESH PEACH SHERBET
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Have you never tried making your own sherbet? Well, here's how. Fresh peaches make the best, darn sherbet around. But, you can substitute other fresh fruits, like apricots. It's a great treat just about anytime, and a light refreshing desert after a sumptuous meal!.
FRESH PEACH SHERBET
Courtesy of Chef Jackie Olden © 2012
Ingredients:
5 large peaches , make sure they're nice and ripe
1 tablespoon plus 1/4 cup fresh lemon juice
1 cup powdered sugar
1 can sweetened condensed milk
4 eggs, separated
Directions:
Dip the peaches into boiling water for about 30 seconds. Peel, pit and dice. Mix with 1 tablespoon of the lemon juice and the powdered sugar. In a bowl combine the remaining lemon juice, the sweetened condensed milk and the egg yolks and blend well. Stir in the peaches. Beat the egg whites until stiff but not dry and fold into the peach mixture. Pour into a 9x13x2 inch baking pan. Cover and freeze for about 2 hours, or until mixture is solid around the edges. Turn into a chilled bowl and beat until all the ice crystals are broken up, don't let it melt completely. Return to pan and freeze until firm, about 2 hours. Makes about 2 quarts.
Super for and holiday picnic. .
WARNING: Using uncooked foods such as eggs can result in disease, particularly in the very young and the elderly. You may wish to use a pasteurized egg product found in your dairy case instead of raw eggs.
Have you never tried making your own sherbet? Well, here's how. Fresh peaches make the best, darn sherbet around. But, you can substitute other fresh fruits, like apricots. It's a great treat just about anytime, and a light refreshing desert after a sumptuous meal!.
FRESH PEACH SHERBET
Courtesy of Chef Jackie Olden © 2012
Ingredients:
5 large peaches , make sure they're nice and ripe
1 tablespoon plus 1/4 cup fresh lemon juice
1 cup powdered sugar
1 can sweetened condensed milk
4 eggs, separated
Directions:
Dip the peaches into boiling water for about 30 seconds. Peel, pit and dice. Mix with 1 tablespoon of the lemon juice and the powdered sugar. In a bowl combine the remaining lemon juice, the sweetened condensed milk and the egg yolks and blend well. Stir in the peaches. Beat the egg whites until stiff but not dry and fold into the peach mixture. Pour into a 9x13x2 inch baking pan. Cover and freeze for about 2 hours, or until mixture is solid around the edges. Turn into a chilled bowl and beat until all the ice crystals are broken up, don't let it melt completely. Return to pan and freeze until firm, about 2 hours. Makes about 2 quarts.
Super for and holiday picnic. .
WARNING: Using uncooked foods such as eggs can result in disease, particularly in the very young and the elderly. You may wish to use a pasteurized egg product found in your dairy case instead of raw eggs.
Wednesday, February 8, 2012
RISOTTO WITH PORK OR VEAL
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Risotto can come in many forms. At it's simplest, it's a creamy rice dish made with a rice like Arborio and a delicious vegetable, meat, or poultry stock. Kick up your risotto by adding pork or veal to it and you're got a one dish meal.
RISOTTO WITH PORK OR VEAL
Courtesy of Chef Jackie Olden © 2012
Ingredients:
2 lbs. pork or veal, cut into cubes
2 carrots, chopped
2 medium onions, chopped
Few sprigs of parsley, chopped
1 stalk celery, chopped
1/2 green pepper, chopped
2 tomatoes, peeled and chopped
1 cup raw rice
5 tbsp. shortening
Salt and pepper to taste
2 cups beef bouillon
1 cup peas, fresh or frozen
Directions:
Slowly brown the onions in the shortening, then add the cubed meat and brown (about 15 minutes). Add chopped parsley, celery, green pepper, carrots and tomatoes. Simmer for 15 minutes.
Add rice and stir lightly. Add bouillon, salt and pepper, and simmer for 20 minutes or until rice is cooked. Don't stir the rice during this period. You may have to add a little more liquid.
Add the peas just before serving, and let them steam for just a few minutes. Risotto will taste best if it's cooked slowly.
Serves 6.
Risotto can come in many forms. At it's simplest, it's a creamy rice dish made with a rice like Arborio and a delicious vegetable, meat, or poultry stock. Kick up your risotto by adding pork or veal to it and you're got a one dish meal.
RISOTTO WITH PORK OR VEAL
Courtesy of Chef Jackie Olden © 2012
Ingredients:
2 lbs. pork or veal, cut into cubes
2 carrots, chopped
2 medium onions, chopped
Few sprigs of parsley, chopped
1 stalk celery, chopped
1/2 green pepper, chopped
2 tomatoes, peeled and chopped
1 cup raw rice
5 tbsp. shortening
Salt and pepper to taste
2 cups beef bouillon
1 cup peas, fresh or frozen
Directions:
Slowly brown the onions in the shortening, then add the cubed meat and brown (about 15 minutes). Add chopped parsley, celery, green pepper, carrots and tomatoes. Simmer for 15 minutes.
Add rice and stir lightly. Add bouillon, salt and pepper, and simmer for 20 minutes or until rice is cooked. Don't stir the rice during this period. You may have to add a little more liquid.
Add the peas just before serving, and let them steam for just a few minutes. Risotto will taste best if it's cooked slowly.
Serves 6.
Tuesday, February 7, 2012
FOUR MOST VERSATILE HERBS FOR YOUR KITCHEN GARDEN
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
FOUR MOST VERSATILE FRESH HERBS
Courtesy of Chef Jeff Calley, © 2012
There’s nothing quite like cooking with fresh herbs. But, they’re expensive when you buy the little packets of them in the grocery store these days. You’re paying for the packaging more than the herbs. So, if you have a small garden or some planter boxes you can devote to growing these four essential herbs, you will always have an abundance of flavors to use in creative dishes.
Flat leaf parsley
Fresh thyme
Fresh tarragon
Oregano
Flat leaf parsley - a bushy, broad leaf plant, 8” to a foot tall; used in soups, stews, sauces, roasted and sauteed vegetables
Fresh thyme - a low growing, spindly plant with slightly woody stems; used in salads, meats, poultry, fish, herbed vegetables
Fresh tarragon - a grassy-like herb with wide blades, used in sauces, egg dishes, fish
Oregano - another low growing, small leaf plant in multiple varieties, with fragrant leaves smaller than a penny; used in tomato sauces, asian dishes, soups and meat rubs. Italian Oregano has also been recently discovered to contain 20 times as much antioxidant properties than blueberries!
Other easy to grow herbs:
Rosemary grows like a bush with spindly limbs. And it grows really well in almost every climate.
Chives grow like weeds under the right conditions.
Bay trees grow like unruly shrubs, offering more Bay leaf than you could every possible use. It’s attractive too.
Fresh Basil, a relative of mint, grows fairly easily in most climates, with good water and drainage in the soil. It also grows well in a glass of water.
Cilantro is best grown in the ground, in loose soil with good drainage.
FOUR MOST VERSATILE FRESH HERBS
Courtesy of Chef Jeff Calley, © 2012
There’s nothing quite like cooking with fresh herbs. But, they’re expensive when you buy the little packets of them in the grocery store these days. You’re paying for the packaging more than the herbs. So, if you have a small garden or some planter boxes you can devote to growing these four essential herbs, you will always have an abundance of flavors to use in creative dishes.
Flat leaf parsley
Fresh thyme
Fresh tarragon
Oregano
Flat leaf parsley - a bushy, broad leaf plant, 8” to a foot tall; used in soups, stews, sauces, roasted and sauteed vegetables
Fresh thyme - a low growing, spindly plant with slightly woody stems; used in salads, meats, poultry, fish, herbed vegetables
Fresh tarragon - a grassy-like herb with wide blades, used in sauces, egg dishes, fish
Oregano - another low growing, small leaf plant in multiple varieties, with fragrant leaves smaller than a penny; used in tomato sauces, asian dishes, soups and meat rubs. Italian Oregano has also been recently discovered to contain 20 times as much antioxidant properties than blueberries!
Other easy to grow herbs:
Rosemary grows like a bush with spindly limbs. And it grows really well in almost every climate.
Chives grow like weeds under the right conditions.
Bay trees grow like unruly shrubs, offering more Bay leaf than you could every possible use. It’s attractive too.
Fresh Basil, a relative of mint, grows fairly easily in most climates, with good water and drainage in the soil. It also grows well in a glass of water.
Cilantro is best grown in the ground, in loose soil with good drainage.
Monday, February 6, 2012
ONION RINGS
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Tired of those chopped, formed onion rings from fast food places? You can actually make amazing onion rings right at home. And they're "O" so much better than anything you could buy in the freezer or restaurant. This recipe is more about technique than about measurements.
ONION RINGS
Courtesy of Chef Jackie Olden © 2012
Choose some super sweet onions for a great flavor. Slice onions and separate into rings. Soak in 1/2 milk (whole milk or buttermilk work best) and 1/2 water for 2 hours. Dip in flour, then beaten egg, then in cracker crumbs (or panko breadcrumbs) which have been seasoned with seasoned salt and a dash of pepper and paprika. Lay in single layers on wax paper until ready to fry. Deep fry a few at a time at 350° until golden brown. Don't over crowd your hot oil -- too many rings in the pot causes the temperature to decrease quickly and won't produce as nice a finished onion ring.
Tired of those chopped, formed onion rings from fast food places? You can actually make amazing onion rings right at home. And they're "O" so much better than anything you could buy in the freezer or restaurant. This recipe is more about technique than about measurements.
ONION RINGS
Courtesy of Chef Jackie Olden © 2012
Choose some super sweet onions for a great flavor. Slice onions and separate into rings. Soak in 1/2 milk (whole milk or buttermilk work best) and 1/2 water for 2 hours. Dip in flour, then beaten egg, then in cracker crumbs (or panko breadcrumbs) which have been seasoned with seasoned salt and a dash of pepper and paprika. Lay in single layers on wax paper until ready to fry. Deep fry a few at a time at 350° until golden brown. Don't over crowd your hot oil -- too many rings in the pot causes the temperature to decrease quickly and won't produce as nice a finished onion ring.
Sunday, February 5, 2012
BAKED TURKEY CHILE RELLENO CASSEROLE
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
This casserole is a great anytime dish and it's perfect for a brunch casserole because of the custard-like nature of it. Serve it up hot with some steamed tortillas and a little pico de gallo for a perfect meal.
BAKED TURKEY CHILE RELLENO CASSEROLE
Courtesy of Chef Jeff Calley © 2012
Ingredients:
1 pound ground turkey
2 4-ounce cans whole green chiles
1 pound sharp cheddar, shredded
4 eggs, beaten
1 teaspoon salt
1 teaspoon Worcestershire sauce (not for fish variety)
1/4 cup corn meal
2 14.5-ounce cans evaporated milk
1 pound Monterrey Jack cheese, shredded
1 8-ounce can tomato sauce
Directions:
Brown turkey and season with salt and pepper to taste. Drain off the excess fat and set aside.
Split and clean chiles of any stems, seeds and membranes. In a 3 quart casserole dish, layer half the chiles, half the ground turkey, half the cheddar cheese, and then repeat the layers with the remaining half of ingredients.
Combine milk and eggs, beating till the mixture is thoroughly combines and a light yellow color. Stir in the corn meal, Worcestershire sauce and salt till combined. Pour the egg mixture over casserole disband bake in 375 degree oven for 20 minutes. Remove the casserole dish from the oven and pour the tomato sauce evenly over the casserole. Spread the Monterrey Jack cheese evenly across the top of the tomato sauce and return to the oven for another 10 to 15 minutes, or until the cheese turns golden brown and the casserole has a custard-like consistency. Serve it up warm.
Serves 6 to 8 hungry people.
This casserole is a great anytime dish and it's perfect for a brunch casserole because of the custard-like nature of it. Serve it up hot with some steamed tortillas and a little pico de gallo for a perfect meal.
BAKED TURKEY CHILE RELLENO CASSEROLE
Courtesy of Chef Jeff Calley © 2012
Ingredients:
1 pound ground turkey
2 4-ounce cans whole green chiles
1 pound sharp cheddar, shredded
4 eggs, beaten
1 teaspoon salt
1 teaspoon Worcestershire sauce (not for fish variety)
1/4 cup corn meal
2 14.5-ounce cans evaporated milk
1 pound Monterrey Jack cheese, shredded
1 8-ounce can tomato sauce
Directions:
Brown turkey and season with salt and pepper to taste. Drain off the excess fat and set aside.
Split and clean chiles of any stems, seeds and membranes. In a 3 quart casserole dish, layer half the chiles, half the ground turkey, half the cheddar cheese, and then repeat the layers with the remaining half of ingredients.
Combine milk and eggs, beating till the mixture is thoroughly combines and a light yellow color. Stir in the corn meal, Worcestershire sauce and salt till combined. Pour the egg mixture over casserole disband bake in 375 degree oven for 20 minutes. Remove the casserole dish from the oven and pour the tomato sauce evenly over the casserole. Spread the Monterrey Jack cheese evenly across the top of the tomato sauce and return to the oven for another 10 to 15 minutes, or until the cheese turns golden brown and the casserole has a custard-like consistency. Serve it up warm.
Serves 6 to 8 hungry people.
Friday, February 3, 2012
BAKED JALAPENO POPPERS
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
You can make your own jalapeno poppers right at home, and they don't have to come out of a box frozen. Make them fresh, bake them without all the frying oil and serve them hot out of the oven or cooled and from the fridge. They're unique and delicious!
BAKED JALAPENO POPPERS
Courtesy of Chef Jeff Calley © 2012
Ingredients:
16 oz can pickled jalapenos (with carrots, onions), reserve 2 tablespoons of juice
8 oz cream cheese
8 oz shredded cheddar cheese
Directions:
Remove the cream cheese from the fridge 20 minutes before preparing this dish, so it's a room temperature.
Set you oven to 350 degrees. Open and drain the can of jalapenos, reserving 2 tablespoons of the juice. Slice the peppers lengthwise, leaving the stems attached to one half. Remove and discard the seeds and membranes of the peppers. Lay the peppers out on a baking sheet lined with parchment paper.
Dice one half of the carrots and onions and add them along with the 2 tablespoons of juice to the cream cheese in a mixing bowl. Stir to incorporate in a smooth mixture. Fold in the shredded cheddar cheese. Put the mixture into a plastic zip lock food bag and seal it. Cut the tip off one corner of the bag and pipe the cream cheese filling into the jalapeno halves. Lay the remaining pieces of onion and carrots across the poppers decoratively.
Bake for 20 minutes.
You can make your own jalapeno poppers right at home, and they don't have to come out of a box frozen. Make them fresh, bake them without all the frying oil and serve them hot out of the oven or cooled and from the fridge. They're unique and delicious!
BAKED JALAPENO POPPERS
Courtesy of Chef Jeff Calley © 2012
Ingredients:
16 oz can pickled jalapenos (with carrots, onions), reserve 2 tablespoons of juice
8 oz cream cheese
8 oz shredded cheddar cheese
Directions:
Remove the cream cheese from the fridge 20 minutes before preparing this dish, so it's a room temperature.
Set you oven to 350 degrees. Open and drain the can of jalapenos, reserving 2 tablespoons of the juice. Slice the peppers lengthwise, leaving the stems attached to one half. Remove and discard the seeds and membranes of the peppers. Lay the peppers out on a baking sheet lined with parchment paper.
Dice one half of the carrots and onions and add them along with the 2 tablespoons of juice to the cream cheese in a mixing bowl. Stir to incorporate in a smooth mixture. Fold in the shredded cheddar cheese. Put the mixture into a plastic zip lock food bag and seal it. Cut the tip off one corner of the bag and pipe the cream cheese filling into the jalapeno halves. Lay the remaining pieces of onion and carrots across the poppers decoratively.
Bake for 20 minutes.
Wednesday, February 1, 2012
IT'S A CINCH CHICKEN
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
This dish can be prepared and refrigerated as much as 3 hours before baking. It's a great dish for your Big Game day and is good served hot or cold.
IT'S A CINCH CHICKEN
Courtesy of Chef Jackie Olden © 2012
Ingredients:
6 chicken thighs, skinless
6 chicken breasts, skinless
1 cup sour cream
2 cups seasoned bread crumbs
Black pepper
Paprika
Directions:
If you bought chicken with skin on, remove the skin and rinse. Pat dry and season with pepper. Roll each piece in sour cream, then in bread crumbs. Sprinkle with paprika. Place on rack in shallow baking pan. Chill. Allow ample space between each piece. Bake at 325 degrees for 1 hour. Super and good cold as well as hot.
Serves 6 to 8 hungry people.
Variation:
Turn this dish into Chicken Cordon Bleu easily by pounding the chicken flat between layers of plastic food wrap, season, place a strip of ham and a stick of swiss cheese in the middle. Roll it up, then follow the rest of the above recipe starting with the sour cream. Enjoy!
This dish can be prepared and refrigerated as much as 3 hours before baking. It's a great dish for your Big Game day and is good served hot or cold.
IT'S A CINCH CHICKEN
Courtesy of Chef Jackie Olden © 2012
Ingredients:
6 chicken thighs, skinless
6 chicken breasts, skinless
1 cup sour cream
2 cups seasoned bread crumbs
Black pepper
Paprika
Directions:
If you bought chicken with skin on, remove the skin and rinse. Pat dry and season with pepper. Roll each piece in sour cream, then in bread crumbs. Sprinkle with paprika. Place on rack in shallow baking pan. Chill. Allow ample space between each piece. Bake at 325 degrees for 1 hour. Super and good cold as well as hot.
Serves 6 to 8 hungry people.
Variation:
Turn this dish into Chicken Cordon Bleu easily by pounding the chicken flat between layers of plastic food wrap, season, place a strip of ham and a stick of swiss cheese in the middle. Roll it up, then follow the rest of the above recipe starting with the sour cream. Enjoy!
CHERRY PRETZEL SALAD
Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:
Straight out of the mid-west home country, this dish is fun anytime. It'll be a hit at all your favorite functions. It's like cherries on a cloud!
CHERRY PRETZEL SALAD
Courtesy of Chef Jackie Olden © 2012
Ingredients:
CRUST:
2 cups coarsely crushed pretzels
3/4 cup melted margarine
1/2 cup sugar
Combine pretzels, margarine and sugar. Press into a 9x13 inch pan. Bake at 350 degrees for 9 minutes. Cool.
CREAM CHEESE LAYER:
8 ounce package cream cheese
1/2 cup sugar
8 ounces whipped topping
Beat cream cheese until creamy. Add sugar, beating until well blended. Fold in whipped topping. Spread cheese mixture over cooled pretzel crust.
GELATIN LAYER:
2 (3 ounce) packages cherry gelatin
2 cups boiling water
2 (21 ounce) cans cherry pie filling
Mix hot water with gelatin. Add cherry pie filling, stir until cherries are separated and jello is soft set. Spread over cream cheese layer and refrigerate until firm. Serve portions on lettuce leaf.
Serves 16
Straight out of the mid-west home country, this dish is fun anytime. It'll be a hit at all your favorite functions. It's like cherries on a cloud!
CHERRY PRETZEL SALAD
Courtesy of Chef Jackie Olden © 2012
Ingredients:
CRUST:
2 cups coarsely crushed pretzels
3/4 cup melted margarine
1/2 cup sugar
Combine pretzels, margarine and sugar. Press into a 9x13 inch pan. Bake at 350 degrees for 9 minutes. Cool.
CREAM CHEESE LAYER:
8 ounce package cream cheese
1/2 cup sugar
8 ounces whipped topping
Beat cream cheese until creamy. Add sugar, beating until well blended. Fold in whipped topping. Spread cheese mixture over cooled pretzel crust.
GELATIN LAYER:
2 (3 ounce) packages cherry gelatin
2 cups boiling water
2 (21 ounce) cans cherry pie filling
Mix hot water with gelatin. Add cherry pie filling, stir until cherries are separated and jello is soft set. Spread over cream cheese layer and refrigerate until firm. Serve portions on lettuce leaf.
Serves 16
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