Monthly Archives: October 2012

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Party Ham Casserole (McCall’s)

This was quite tasty, with the alterations listed below.

4 oz noodles
10 1/2 oz condensed cream of mushroom soup (or uncondensed portabella)
1/2 c milk (leave out if you use uncondensed soup)
1 tsp instant minced onion (or grate an appropos amount of fresh)
2 tsps prepared mustard
1 c sour cream
2 c leftover cooked ham, cubed or slivered
1/4 c packaged dry bread crumbs
1 1/2 T butter, melted
1 T grated Parmesan cheese

Preheat oven to 350.  Grease 1 1/2 qt casserole.
Make pasta as directed.  Drain and rinse with cold water.
Combine soup and milk in small saucepan, combining until smooth.  If not using condensed soup, just heat it through.
Add onion, mustard and sour cream, stirring until smooth.
In prepared casserole, layer half the noodles, ham, and sauce.  Repeat.
Bake for 25 to 30 minutes or until golden brown.

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Edible Flowers

Artichoke

Bee Balm

Broccoli

Calendula

Cauliflower

Chamomile

Chrystanthemum

Citrus Blossoms

Clover

Daisies

Dandelions

Daylillies

Elderflower

Hibiscus

Hollyhocks

Honeysuckle

Jasmine

Lilac

Marigolds

Nasturtiums

Osmanthus

Pansies

Roses

Scarlet Runner Bean

Sunflowers

Violets

Zucchini

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Chicken Curry Lavette (Music in the Kitchen)

This looked interesting, but I’d been a bit worried about it.  Turned out to be quite tasty, and possibly a little addictive.

2 boneless chicken breasts (or eq weight)

1 can creamed chicken soup

1 bunch blanched broccoli florets

1 c grated cheddar cheese

1 c mayo

1/2 tsp lemon juice

1 T curry powder

bread crumbs

butter

chicken broth

Poach breasts in broth.  Set aside.  Mix florets, soup, cheese, mayo, lemon juice, curry powder.  Cube breasts and add.  Blend.  Pour into greased baking dish.  Sprinkle with bread crumbs, drizzle with butter.  Bake at 375 for 30 minutes.

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Chicken with Tomato Sauce and Butter (Madhur Jaffrey)

4 chicken legs
2 chicken breasts
2 medium sized onions, peeled and chopped
5 cloves garlic, peeled and coarsely chopped
2″ by 1″ piece fresh ginger, peeled and coarsely chopped
1 stick cinnamon, 2 1/2 to 3 inches long, broken up
seeds from six whole cardamom pods
8 whole cloves
1 tsp whole black peppercorns
2 bay leaves, crumbled
1 hot dried red pepper, crumbled
6 T veget oil
16 oz canned tomato sauce
1 tsp salt
4 T lightly salted butter

Remove skin from chicken.  Divide legs and quarter breasts.  Pat dry and set aside.
Blend:  onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 T water.
Heat oil.  When hot, add chicken pieces, and brown (minute a side).  Remove and set aside.
Lower heat to medium and pour in blender paste.  Either shield the pot, or close your eyes and avert your face as you do so.  Stir and fry for five minutes, scraping the bottom of the pan as you go.  Add tomato sauce, 3/4 c water, and salt.  Bring to a boil.  Cover.  Turn heat to low and simmer 30 minutes, stirring every 6-7.
Add chicken to pot.  Bring to a boil, cover, and simmer over low heat for 25-30 minutes.  Stir every 5-6 minutes to avoid sticking and burning.
I suggest preparing to this point in advance, and leaving it in the fridge for a day or so.  The improvement to the taste is incredible.
Cut the butter into four pats.  Take off heat.  Add butter, and stir in gently.

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Dal Soup (Madhur Jaffrey)

1 1/2 c green or yellow split peas, washed
6 c chicken broth
24 black peppercorns and 10-15 whole cloves (in cheesecloth or teaball)
1/2 tsp turmeric
1/2 – 3/4 tsp salt (only if broth is unsalted)

Garnish:  8 lemon wedges, 6 slices worth of croutons

Combine split peas and chicken broth in a pot and bring a boil.  Remove scum.  Add cheeseclothed spices, turmeric, and salt.  Cover, lower heat, and simmer gently for 1 to 1 1/2 hours or until peas are tender.  Remove cheesecloth, squeeze into soup, and discard.
Garnish with lemon wedges, with the croutons on the side.