LOUISVILLE'S HOT BROWN - EvaLB
Early versions of this open-face Kentucky original were made with country ham.
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup (about 4 ounces) shredded mild white Cheddar cheese
1/4 cup grated Parmesan cheese
1 1/2 tablespoons Dijon mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
3 thick slices bacon
6 slices Italian ciabatta or other rustic bread, toasted
1/2 pound roast turkey breast, sliced
1 large tomato, sliced
1/8 teaspoon pepper
Make the cheese sauce: In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm. Cook the bacon: In a large skillet, cook bacon over high heat until crisp and brown 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop. Make the sandwiches: Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly — 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.
BELGIAN SALAD ~ EVALB
1 16 oz can french style green beans
1 16 oz can white shoe peg corn
1 16 oz can very small green peas
1 cup chopped celery
1 med. chopped onion
1 med. chopped green pepper
1 sm. jar pimentos, drained & chopped
1 cup sugar
1/2 cup apple cider vinegar
1/2 cup oil (I used olive oil)
1/2 tsp. salt
1/2 tsp. pepper
Put all canned vegetables together in a colander to drain liquid. In a large bowl, place all the chopped vegetables. Toss all vegetables
together in bowl after liquid has drained.
In a small saucepan, mix sugar and vinegar together and bring to a
boil so sugar dissolves. Cool. Then add salt, pepper and oil. Pour over vegetables and mix thoroughly. Refrigerate for 12 to 24 hours before serving. Keeps up to 2 weeks in the refrigerator.
VARIATION:
I used 1 1/4 cup of sugar,
a little more than 1/2 cup of vinegar,
1/2
tsp. garlic salt
1/2 tsp. table salt,
1/2 tsp. garlic pepper
freshly ground pepper.
HEARTY OYSTER CHOWDER ~ Eva/Evalb
8 oz. can oysters
milk (see note below)
1/4 cup butter
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 large potato, peeled and cubed
1 can cream of celery soup
1/4 cup fresh parsley (optional)
1/4 teaspoon black pepper
Drain oysters, reserve liquid. Chop oysters, set aside. Note: add enough milk to oyster liquid to make 1-1/2 cups, set aside.
In 3 quart saucepan over medium heat, add butter, carrots, onion and potatoes,and cook until vegetables are tender, stirring often. Cook additional minute.
Add soup, milk mixture, parsley and pepper. Heat through until oysters are done. Continue stirring. Do not boil. Makes 5-1/2 cups.
MICROWAVE FUDGE ~ Eva/EvaLB
3 cups - semi-sweet or milk chocolate chips
1 can - Eaglebrand milk
1/4 cup - margarine or butter
1 cup - chopped nuts
Combine all ingredients except nuts. Microwave 3 to 5 minutes until melted. Stir often to keep it from sticking to dish or burning. Remove from microwave and stir in nuts. Pour into well-greased or buttered 8 in. square dish for thick fudge. Refrigerate until set. It's a good idea to score fudge before it is completely set--makes it easier to cute and remove from the dish. (makes about 2 lbs)
MOIST CHOCOLATE CAKE - EvaLB
1 cup butter or margarine, softened
1 cup quick-cooking oats
1/2 cup baking cocoa
2 cups boiling water
3 cups packed brown sugar
2 teaspoons vanilla extract
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 can (16 oz.) or 2 cups chocolate frosting
Place butter, oats and cocoa in mixing bowl; add boiling water and stir until butter is melted. Add brown sugar and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt; add to oat mixture just until combined; DO NOT overmix. Pour into greased 13x9x2 baking pan. Bake 375º for 30-35 min. or until toothpick inserted near center comes out clean. Cool completely on wire rack; frost with chocolate frosting. Yield: 12-16 servings.
BUTTERMILK PIE - EvaLB
1-1/2 cups sugar
1/2 cup butter or margarine
3 beaten eggs
1 cup buttermilk
1 tsp. lemon juice
1 tsp. vanilla
dash of salt
3 T. flour
Cream together sugar and butter, then mix together with remaining ingredients until well blended. Pour into unbaked pie shell. Bake 350º about 45 min. Sprinkle top with nutmeg. Cool completely before serving. I sprinkle the nutmeg on before baking)
LEMON LUSH~Eva
1ST LAYER
1 stick butter
1 cup flour
1/2 cup chopped pecans
2ND LAYER
1 cup Cool Whip,
1-8oz. pkg. cream cheese,
1 cup powered sugar,
3RD LAYER
2-4oz.boxes instant lemon pudding,
3 cups milk
4TH LAYER
1 medium container Cool Whip
1ST LAYER
(Crust) let butter soften. Mix together with flour and pecans
and press
onto bottom of 9x13 dish. Bake at 350 degrees for 15 min.. Let
cool.
2ND LAYER
Mix together all ingredients until creamy and spread on cooled
first
layer (crust).
3RD LAYER
Mix the pudding with the milk until thick. Spread on second
layer.
4TH LAYER
Spread on Cool Whip. Chill overnight. sprinkle a few chopped
pecans on
top if desired.
