Benefit to making things that produce as many leftovers as some of my choices of late is that sometimes I can use my cooking time to make something more interesting. This was the first time I had made this particular style of cookie, and it was an amusing experience.
Warning: This recipe doesn’t make very many cookies. The count for me was 17 (though it claims 3 dozen), although I was less particular about the “drop by teaspoon” and I didn’t flatten them out or curl them.
2 egg whites
1/2 c sugar
1/4 tsp vanilla
3 T butter, melted
3 T flour
1/2 c sliced, blanched almonds
Preheat oven to 400. Grease large cookie sheet and dust with flour. (Unless using nonstick or silicone.) Combine egg whites, sugar, and vanilla – beat with a whisk about 2 minutes, or until sugar is dissolved. Add melted butter and flour, beat until smooth. Stir in almonds.
Drop by teaspoonful onto cookie sheet. With a small spatula, spread each to a 3 inch circle. I only put six in per cookie sheet. Bake 4 to 5 minutes, or until cookies are golden brown around edge and lightly browned in the center. Immediately, using the spatula again, remove cookies carefully, and place over a rolling pin to curl them. Repeat until out of batter.
Tag Archives: McCalls
Spinach Frittata (McCall’s)
3 T oil
1/2 c thinly sliced onion
10 eggs
1 c finely chopped raw spinach (1/2 lb)
1/3 c grated Parmesan cheese
1 T chopped parsley
1 small clove garlic, crushed (I think I used a couple, my household really loves garlic.)
1 tsp salt
1/4 tsp pepper
PReheat oven to 350. Heat oil in 10 inch heavy skillet (if using cast iron, make sure it is well-seasoned, or reseason it before starting.) Add onion, saute until onion is tender and golden brown. In large bowl, combine remaining ingredients. With wire whisk or fork, beat until well blended. Turn into skillet, with onion. Cook over low heat, lifting from bottom with spatula as eggs set. (It says three minutes, I guesstimated when it looked right-ish.) Bake, uncovered, 10 minutes, or until top is set. This can take quite a bit. With spatula, loosen from bottom and around edges. Cut into wedges and serve.
Alsatian Pot Roast (McCall’s)
3 lb chuck pot roast
2 T oil
5 medium carrots, pared and cut in 2 inch lengths
5 medium onions, peeled and quartered
1/2 tsp dried thyme leaves
1 T wine vinegar
6 juniper berries
1 tsp salt
2 lbs sauerkraut
Trim any fat from beef. In hot oil in a 5 qt Dutch oven, brown beef, turning on all sides. Add carrots, onions, thyme, 2 1/2 c water, vinegar, juniper berries, and salt. Cover and cook over medium heat for 2 hours, turning once. Wash and drain the sauerkraut, add to beef, cook covered for another half hour, stirring occasionally. Serve.
Lamb Ragout (McCall’s Great American Recipe Cards)
This one was an interesting experiment – ended up being quite tasty, although I think their spicing might need to be added to even a bit more than I did. However, it came out to a rather pleasing “basic” taste. Picked a box of recipe cards up at a garage sale, and this is one of the recipes to come out of that box. No idea what timeframe they come from, although the plastic was old enough to have yellowed and fractured.
2 1/2 lb boneless shoulder of lamb, cut in 1 inch cubes
1/4 c all-purpose flour (I would call this amount “as needed”)
1/3 c butter (Ended up needing quite a bit more than called for)
2 tsps salt (or to taste)
1/2 tsp pepper (or to taste)
3/4 tsp dried rosemary leaves (or to taste)
2 c chicken broth (I was out of chicken, so I used mushroom broth instead)
6 oz tomato paste
1 1/2 tsps sugar
4 medium white turnips, pared and quartered
8 small white onions, peeled (I assumed they were speaking of pearl onions, which I couldn’t find, so I used shallots instead. Guesstimated a similar amount as being 4 shallots, peeled and halved or quartered, depending on the size of the shallot)
3 medium carrots, pared and cut in 1 inch pieces
1 clove garlic, crushed (I used five.)
1 c green pepper strips (We used red.)
2 leeks, cut into cubes (Cubing is sort of a weird concept with leeks. I cleaned them up, cut them into quarter inch rounds, and then quartered the rounds.)
9 oz artichoke hearts (The recipe called for a package of frozen artichoke hearts, which I couldn’t find at any of the stores we frequent for groceries, so I pulled out our gigantic jar of spiced artichoke hearts in oil, and used nine oz of that. Worked quite well, and the spiced oil imparted a nice addition to the flavour of the sauce.)
2 tomatos, peeled and cut into eighths
Clean, prepare, and cut all the vegetables in advance. Takes longer to deal with the turnips and the like than you have waiting for the simmer on the lamb and sauce.
Put the flour in a gallon sized plastic ziploc. You can add a bit of salt and pepper to this mixture to add a bit of additional flavour. Put lamb cubes in bag, and shake to coat. You can also put the flour on a plate or in a bowl, and coat them using that, but I find the bag method to be more efficient. In 3-9 tablespoons hot butter in 6 quart Dutch oven, brown lamb all over. Stir in salt, pepper, thyme, rosemary, chicken broth, and tomato paste.
Bring to boiling, reduce heat (to almost nothing), and simmer, covered, for 45 minutes.
In medium skillet, slowly melt remaining butter with sugar. Add turnip, onions,m carrot, and garlic. Best to do this in stages, glazing about a third of the vegets at a time, and setting them aside until all are done. Cook over low heat, stirring occasionally, until vegetables are glazed and golden – should be approximately 10 minutes a set. Preheat oven to 350.
Stir glazed vegetables, green pepper, and leeks into lamb mixture. Bake, cover, 40 minutes.
Add artichokes. Bake 20 minutes. Add tomato. Bake 10 minutes longer.