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Arkansas Living February 2011 : Page32

FAMILY FAVORITES RECIPES FROM KATHY’S KITCHEN .DWK\´.DIILHµ6PLWK KDVOLYHGLQ&OD\DQG5DQGROSK&RXQWLHVDOORIKHUOLIH6KHLVPDUULHGWR 'DYLG6PLWK&#0f;JHQHUDOPDQDJHURI&OD\&RXQW\(OHFWULF&#0f;DQGWKH\KDYHWZRVRQV

'U6FRWW6PLWKRI0RXQWDLQ +RPHDQG6KDQH6PLWKRI6SULQJGDOH.DWK\DQG'DYLGKDYHILYHJUDQGFKLOGUHQ.DWK\KDVEHHQHPSOR\HG E\WKH$UNDQVDV'HSDUWPHQWRI+HDOWKIRU\HDUVDQGFXUUHQWO\LVWKHDGPLQLVWUDWRURIWKH5DQGROSK&RXQW\ +HDOWK'HSDUWPHQWLQ3RFDKRQWDV6KHHQMR\VIDPLO\WLPH&#0f;JDUGHQLQJ&#0f;DQGKRUVHEDFNULGLQJ MINI CHOCOLATE ECLAIRS Pastry: 1 cup water 1 stick butter 1 cup sifted all purpose fl our 4 eggs Icing: 2 (1 oz) squares chocolate 2 cups sugar 1 cup whipping cream Filling: 3 cups milk ¾ cup sugar ½ teaspoon salt 6 tablespoons all purpose fl our 3 eggs 2 teaspoons vanilla CABBAGE SALAD 1 head cabbage-shredded 2 pkgs. slithered almonds – toasted golden brown 2 pkgs. Top Ramen Noodles (Pork fl avored) reserve fl avor packets for dressing 2 green onions chopped fi ne ½ cup olive oil 1 tablespoon accent 1 teaspoon salt 1 tablespoon red wine vinegar 2-3 tablespoons sugar Mix cabbage, almonds and green onions. Crumble noodles on top. Mix dressing ingredients with the fl avor packets from the noodles. Poor over salad and chill. Preheat oven to 400 degrees F. Heat water and butter to boiling point. Add fl our and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs one at a time. Drop dough from teaspoon to form small éclairs onto greased cookie sheet. Bake at 350 degrees for approximately 30 minutes or until light brown. Set aside to cool. Prepare fi lling by combining milk, sugar, salt, and fl our. Cook slowly until thickens. Slowly add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool, and add vanilla. With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and whipped cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth, ice tops of the éclairs. CHICKEN SPAGHETTI 1 chicken 1 onion ½ cup diced celery ½ cup bell pepper 1 (4 oz.) jar pimentos 1 (12 oz.) pkg. spaghetti 1 can cream of chicken soup 1 can Rotel ½ teaspoon garlic powder 1 ½ cups cheddar cheese 3 teaspoons margarine Cook chicken, cool, and debone. Cook spaghetti in chicken broth. Sauté onion, pepper, and celery in margarine. Mix and place in oiled casserole dish and cover with cheese. Bake at 350 degrees for 30 minutes. BEST EVER BANANA PUDDING / 3 cup sugar ¼ cup all purpose fl our Dash of salt 1 (14 oz.) can sweetened condensed milk 2 ½ cups milk 2 CHOCOLATE ÉCLAIR 2 boxes vanilla instant pudding 12 oz. tub of Cool Whip 3 cups milk Graham crackers Icing 1 stick of butter at room temp ¼ cup of water Pinch of salt 3 tablespoons cocoa Powdered sugar until desired consistency 1 teaspoon vanilla extract 4 large eggs, separated 2 teaspoons vanilla extract 1 (12 oz) pkg. vanilla wafers Large bananas 1 / 3 cup sugar ½ teaspoon banana extract Combine fi rst 3 ingredients in a heavy saucepan. Whisk together milk and egg yolks, stir into dry ingredients. Cook over medium heat, whisking constantly until smooth and thickened. Remove from heat, stir in vanilla. Arrange 1/3 of wafers in bottom of a 3 quart baking dish. Slice 2 bananas, layer over wafers. Pour 1/3 of pudding mixture over bananas. Repeat layers twice, arranging remaining wafers around outside of dish. Beat egg whites at high speed with an electric beater until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until peaks form and sugar dissolves. Fold in banana extract, spread over pudding, sealing to edge. Bake at 325 degrees for 25 minutes or until golden brown. 32 1st layer -line a 9x13 cake pan (no butter) with graham crackers. 2nd layer -mix 2 boxes vanilla instant pudding with 3 cups of cold milk, add cool whip. 3rd layer – add icing. BROCCOLI CORNBREAD 2 sticks butter melted 2 boxes cornbread mix 12 oz. carton cottage cheese 4 eggs 10 oz. pkg. frozen broccoli 1 / 3 cup milk Mix and bake at 350 degrees in a glass 9x13 baking dish 45-60 minutes. FEBRUARY 2011  , 585$/$5.$16$6/,9,1*

Family Favorites

RECIPES FROM KATHY’S KITCHEN<br /> <br /> Kathy “Kaffie” Smith has lived in Clay and Randolph Counties all of her life. She is married to David Smith, general manager of Clay County Electric, and they have two sons -- Dr. Scott Smith of Mountain Home and Shane Smith of Springdale. Kathy and David have five grandchildren. Kathy has been employed by the Arkansas Department of Health for 32 years and currently is the administrator of the Randolph County Health Department in Pocahontas. She enjoys family time, gardening, and horseback riding.<br /> <br /> MINI CHOCOLATE ECLAIRS<br /> <br /> Pastry: <br /> <br /> 1 cup water <br /> 1 stick butter <br /> 1 cup sifted all purpose flour <br /> 4 eggs<br /> <br /> Filling: <br /> <br /> 3 cups milk<br /> ¾ cup sugar <br /> ½ teaspoon salt <br /> 6 tablespoons all purpose flour <br /> 3 eggs <br /> 2 teaspoons vanilla<br /> <br /> Icing: <br /> <br /> 2 (1 oz) squares chocolate <br /> 2 cups sugar <br /> 1 cup whipping cream<br /> <br /> Preheat oven to 400 degrees F. Heat water and butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs one at a time. Drop dough from teaspoon to form small éclairs onto greased cookie sheet. Bake at 350 degrees for approximately 30 minutes or until light brown. Set aside to cool. Prepare filling by combining milk, sugar, salt, and flour. Cook slowly until thickens. Slowly add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool, and add vanilla. With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and whipped cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth, ice tops of the éclairs.<br /> <br /> BEST EVER BANANA PUDDING<br /> <br /> 2/3 cup sugar <br /> ¼ cup all purpose flour Dash of salt <br /> 1 (14 oz.) Can sweetened condensed milk <br /> 2 ½ cups milk <br /> 4 large eggs, separated <br /> 2 teaspoons vanilla extract <br /> 1 (12 oz) pkg. Vanilla wafers Large bananas <br /> 1/3 cup sugar<br /> ½ teaspoon banana extract<br /> <br /> Combine first 3 ingredients in a heavy saucepan. Whisk together milk and egg yolks, stir into dry ingredients. Cook over medium heat, whisking constantly until smooth and thickened. Remove from heat, stir in vanilla. Arrange 1/3 of wafers in bottom of a 3 quart baking dish. Slice 2 bananas, layer over wafers. Pour 1/3 of pudding mixture over bananas. Repeat layers twice, arranging remaining wafers around outside of dish. Beat egg whites at high speed with an electric beater until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until peaks form and sugar dissolves. Fold in banana extract, spread over pudding, sealing to edge. Bake at 325 degrees for 25 minutes or until golden brown.<br /> <br /> CABBAGE SALAD<br /> <br /> 1 head cabbage- shredded <br /> 2 pkgs. Slithered almonds – toasted golden brown <br /> 2 pkgs. Top Ramen Noodles (Pork flavored) reserve flavor packets for dressing <br /> 2 green onions chopped fine <br /> ½ cup olive oil <br /> 1 tablespoon accent <br /> 1 teaspoon salt <br /> 1 tablespoon red wine vinegar <br /> 2-3 tablespoons sugar<br /> <br /> Mix cabbage, almonds and green onions. Crumble noodles on top. Mix dressing ingredients with the flavor packets from the noodles. Poor over salad and chill.<br /> <br /> CHICKEN SPAGHETTI<br /> <br /> 1 chicken <br /> 1 onion <br /> ½ cup diced celery <br /> ½ cup bell pepper <br /> 1 (4 oz.) Jar pimentos <br /> 1 (12 oz.) Pkg. Spaghetti <br /> 1 can cream of chicken soup <br /> 1 can Rotel <br /> ½ teaspoon garlic powder <br /> 1 ½ cups cheddar cheese <br /> 3 teaspoons margarine<br /> <br /> Cook chicken, cool, and debone. Cook spaghetti in chicken broth. Sauté onion, pepper, and celery in margarine. Mix and place in oiled casserole dish and cover with cheese. Bake at 350 degrees for 30 minutes.<br /> <br /> CHOCOLATE ÉCLAIR<br /> <br /> 2 boxes vanilla instant pudding<br /> 3 cups milk <br /> 12 oz. Tub of Cool Whip Graham crackers<br /> <br /> Icing <br /> <br /> 1 stick of butter at room temp <br /> ¼ cup of water Pinch of salt <br /> 3 tablespoons cocoa Powdered sugar until desired consistency <br /> 1 teaspoon vanilla extract<br /> <br /> 1st layer - line a 9x13 cake pan (no butter) with graham crackers.<br /> 2nd layer - mix 2 boxes vanilla instant pudding with 3 cups of cold milk, add cool whip. 3rd layer – add icing.<br /> <br /> BROCCOLI CORNBREAD<br /> <br /> 2 sticks butter melted <br /> 2 boxes cornbread mix <br /> 12 oz. Carton cottage cheese <br /> 4 eggs <br /> 10 oz. Pkg. Frozen broccoli <br /> 1/3 cup milk<br /> <br /> Mix and bake at 350 degrees in a glass 9x13 baking dish 45-60 minutes.<br /> <br /> HOT BEANS<br /> <br /> 1 cup Pinto Beans <br /> 1 cup Great Northern Beans<br /> <br /> Wash and soak overnight and cook for 3 hours in water on stove top. Beans should have at least two cups of broth left on after cooking.<br /> <br /> 1 lb. Ground beef <br /> 1 onion <br /> 2 cloves of minced garlic <br /> 1 green bell pepper <br /> 1 teaspoon salt <br /> 1 teaspoon cumin <br /> 1 ½ teaspoons chili powder <br /> ½ teaspoon oregano Black pepper Hot sauce <br /> 1 (6 oz.) Can tomato paste <br /> 2 cans of Rotel <br /> <br /> Brown ground beef, onion, bell pepper. Add garlic, salt, cumin, chili powder, oregano, and black pepper to taste. Add all ingredients to beans. Add Rotel, tomato paste. Add hot sauce to taste. Stir together and cook on low for 30 more minutes. Serve with cooked and crumbled bacon and dice green onions on top and cornbread on the side.<br /> <br /> STOVE TOP CRÈME BRULEE<br /> <br /> 2 quarts heavy cream <br /> 2 cups sugar <br /> 1 vanilla bean <br /> 6 eggs <br /> <br /> Have ramekins ready. Prepare an ice water bath. In a sauté pan, melt sugar into one cup of the cream. Scald the vanilla bean in the cream, take the bean out and scrape the contents back into the cream. Combine rest of ingredients and stir on medium heat until sauce consistency is reached. Cool pan in ice water bath until slightly thick. Ladle into ramekins. Chill ramekins until ready to serve. This makes 6 servings.

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