Jonquil Lane » Cooking

Duncan’s Favorite Candy

Meg — Tue, 07 Dec 2010 00:28:16 +0000

Duncan loves the coconut marshmallow haystacks that are here. I got to make some on Saturday with Chelsea for a party. Very festive!

Christmas Eve Breakfast

Meg — Tue, 29 Dec 2009 18:52:12 +0000

Over Christmas break we’ve been enjoying my mother-in-law’s cooking. Here are the dishes she prepared for Christmas Eve Breakfast.

Charleston Breakfast Casserole

recipe here.

Oven Baked French Toast

recipe from Sept. issue of Southern Living (unknown year). It’s similar to the one here.

1/4 cup butter
3 egg yolks
3 tablespoons sugar
1/2 teaspoon sugar
2/3 cup milk
1/2 tablespoon almond flavoring
3 egg whites, stiffly beaten
16 (3/4 inch think) slices French bread

Place 2 tablespoons butter in each of two 13 x 9 x 2 inch pans and heat at 425 until hot.

Combine egg yolks, sugar, and salt; beat at high speed of an electric mixer until thick and lemon-colored. Gradually add milk and amaretto; fold in egg whites. Dip bread slices into egg mixture; place in hot pans. Bake at 425 for 10 minutes; turn and bake 5 minutes or until golden brown. Serve immediately. Yield: 6 to 8 servings.

Smoky Bacon Wraps

recipe from Taste of Home, Quick, 2002, available here.

Easy Vegetable Marinade

Meg — Fri, 27 Jun 2008 03:10:56 +0000

Easy Vegetable Marinade

Prepare various fresh vegetables (bite-sized cauliflower, broccoli, carrots, cherry tomatoes, zucchini, celery, etc.)
Place in flat dish with lid
Mix marinade ingredients: 1/2 cup white vinegar, 1/2 cup vegetable oil, 1 Tbsp sugar, 1 Tbsp dill
Pour marinade over vegetables. Refrigerate overnight; stir occasionally.

This has gone over really well at several parties. The vegetables take on a pretty sheen, especially the broccoli, and have a crisp, fresh taste.

Cinnamon Chili Bean Soup

Meg — Wed, 28 May 2008 01:35:53 +0000

A friend of mine makes what she calls Mustgo Soup. I tried this for the first time tonight! We had some water I had cooked pasta in, some leftover egg noodles, part of a hamburger, and a little bit of leftover chicken and rice canned soup. I added a can of Mexican chili beans, a chopped onion, 2 tsp. of cinnamon, parsley, black pepper, and a can of cooked chicken. It looks kind of like a white chili but with brown beans. I’ll let you know what it tastes like…

What color is the punch at a boy’s baby shower?

Meg — Wed, 28 May 2008 01:18:52 +0000

Recently, I helped hostess a baby shower for a friend of mine. She’s having a son, and is very excited. One of the things I brought was the punch—as I was preparing, I discovered that most of my punch ideas were pink. Hmmm. For a boy’s shower, that didn’t seem to fit quite right. Here’s the recipe to the punch we had.

Green Party Punch

2 liters ginger ale
1 can of frozen lemonade concentrate
1 large can of pineapple juice (chilled)
1/2 gallon lime sherbet

Stir ingredients together, making sure some ginger ale gets poured over the lime sherbet. The sherbet melts and makes a nice frothy top.

Six Can Chicken Tortilla Soup

Meg — Thu, 27 Dec 2007 22:01:47 +0000

We had this soup today. It was pretty amazing. I added cilantro and chili pepper during the cooking, and then some shredded cheese right before eating–Mmmm. if you serve tortilla chips on the side, you can have leftovers. Today, we did not have any left over .

Recipe found here.

Another trick from Mom-in-law: if you rinse out the black beans in a colander before cooking, they are easier to digest.

3-Bean Salad

Meg — Thu, 27 Dec 2007 21:58:59 +0000

from Shelley Hess, March 2007

1 can cut green beans
1 can cut yellow beans
1 can red kidney beans
1 can chick peas (garbanzo beans)
1 chopped green or red pepper
1 onion, chopped to 1/4″ square

Mix 3/4 cup sugar, 1 tsp. salt, 1/2 tsp. pepper, 1/2 cup white vinegar and 1/2 cup oil. Blend with beans, etc. Refrigerate several hours, to 3 days.

Can substitute Splenda for sugar. One of my dad’s favorites, and this is a great colorful Christmas side dish.

Mother-in-law’s cooking

Meg — Sat, 22 Dec 2007 01:12:41 +0000

Here are some recipes we’re using for meals this Christmas. Yum!

Broccoli with garlic butter and cashews

1.5 lb broccoli
1/3 c. butter (or 3 Tbsp)
1 Tbsp brown sugar
3 Tbsp soy sauce (or less)
2 tsp vinegar
1/4 tsp pepper
2 cloves garlic, minced
1/3 c. cashews, chopped (or toasted almonds)

Steam broccoli. Meanwhile, melt butter. Mix in brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil. Remove from heat. Stir in cashews or almonds. Pour over steamed broccoli. Serve.

Jamie’s Cranberry Spinach Salad

Aunt Maureen’s Spinach Salad

1 bag of spinach
5 slices of bacon, in bits
2 hard-boiled eggs, crumbled
1/2 c. toasted almonds

Sprinkle the last three ingredients over spinach in a salad bowl. Serve with buttermilk dressing (below).

Buttermilk Dressing (1983 Betty Crocker, p. 159)

3/4 c. mayonnaise or salad dressing
1/2 c. buttermilk
1 tsp dried parsley flakes
1/2 tsp instant minced onion
~~1 clove garlic, crushed~~
1/2 tsp salt
Dash of ground pepper

Shake all ingredients in tightly covered jar; refrigerate at least 2 hours. Shake before serving. 1 1/4 cups dressing.