I was thinking about calling this page "recipe of the day/week" but... well, really, what is the likelihood that I'm going to remember (never mind be motivated enough) to update this regularly?
So, that being said, recipes!
Aunt Marie's Never-Fail Baking Powder Biscuits
I made these for Thanksgiving dinner this year... completely forgot to put the sugar in them, but they still turned out really well! They're easy to prepare and cook really quickly.
Makes 12 medium-sized biscuits
- 2 cups sifted flour
- 3/4 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 2 tsp sugar
Sift together these dry ingredients in a bowl. Cut in 1/2 cup butter (which should be at room temperature. Side-note, I just melted mine in the microwave, it made mixing a lot easier).
Add one unbeaten egg and 2/3 cup milk. Beat with fork until barely mixed, then turn onto floured board and pat/roll to 1" thick. Cut into rounds with cookie cutter (or cup) and bake at 450F for 10 minutes.
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Lazy Perogies Casserole
15 lasagna noodles
2 cups cottage cheese
1 egg
¼ tsp. onion salt
1 cup shredded cheddar cheese or Marble cheese
2 cups mashed potatoes
¼ tsp. salt
1/8 tsp. pepper
1 cup butter or margarine
1 cup chopped onions
Cook noodles and line bottom of 9 x 13 pan with them. In medium bowl mix cottage cheese, egg , onion salt, pepper, and potatoes (everything except cheese). Spread over lasagna noodles alternating with cheese. Cover with noodles and repeat layers.
Melt butter, add onions and sauté till clear. Pour over top layer in pan. Bake 30 minutes in 350 oven. Let stand 10 minutes. Serve with sour cream.
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Soupe à L’oignon Gratinée – French Onion Soup
The key to French Onion soup is the slow cooking of the onions in butter and oil, followed by a long, slow simmering in stock. This helps them to develop the rich flavor this soup is known for.
6-8 servings
Ingredients:
5 cups thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts beef stock, boiling
1/2 cup dry white wine
salt and pepper to taste
3 tablespoons cognac
4-6 rounds of hard-toasted French bread
1-2 cups grated Swiss or Parmesan cheese
Directions:
1) Cook the onions slowly in the butter and oil in a covered saucepan for 15 minutes. Uncover, raise heat to medium and stir in the salt and sugar. The sugar will help the onions to brown. Cook for 30-40 minutes, stirring frequently, until the onions have turned a deep golden brown.
2) Sprinkle in the flour and stir over heat for 3 minutes. Off heat, blend in the stock. Add the wine and season to taste. Simmer partially covered for another 30-40 minutes or more, skimming if needed. Correct seasonings.
3) Just before serving, stir in the cognac. Place rounds of bread in soup bowls or a tureen and pour soup on top. Sprinkle with grated cheese and brown under a hot broiler until golden and bubbly. Serve immediately.
