25.10.10

Birthday Dinner - Organised and Shared

Listed is a simpler way to understand some of the ideas for the Birthday Dinner in November 2010 even though my birthday was actually October 12th. To send it out is making good sense to explore it is the next step. To understand it and relate it to the present day in comparison to the earlier recipe book from Betty Crocker.

Birthday Dinner Possibilities;

21.10.2010 22:24 Some Options to Explore - $50 Budget First Option: Second Option:
  • Pizza Variety
  • Sodas
  • Cake
  • Ice Cream

Ratatouille Recipe

Double the Order - Variation for Five
  • 1 Medium Eggplant (about 1 1/2 pounds)
  • 2 Small Zucchini (about 1/2 pound)
  • 1 Medium Green Pepper Chopped (about 1 cup)
  • 1 Medium Onion, finely chopped (about 1/2 cup)
  • 4 Medium tomatoes, each cut into fourths
  • 1/4 Cup Vegetable Oil
  • 2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Clove Garlic, crushed
Prepare 5 cups cubed eggplant as directed on Yams Prep. Prepare 2 cups sliced zucchini as directed Zucchini de Broil. Cook and stir all ingredients until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 10 minutes 6 servings; 155 calories per serving.

Yams Prep

Amount for 4 servings; 1 medium (about 1 1/2 pounds) When shopping: Look for smooth, firm eggplants of an even dark purple. To Prepare: Just before cooking, wash eggplant and , if desired, pare. Cut into 1/2 inch cubes to 1/4 inch slices To Boil: Heat small amount salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add eggplant. Cover and heat to boiling: reduce heat, Boil until tender, 5 to 8 minutes to drain. To Fry: Cook and sir eggplant in margarine butter or bacon fat until tender, 5 to 10 minutes. To Steam: Place steamer basket in 1/2 inch water (water should not touch basket) Place eggplant (1/4 inch slices) in basket. Cover tightly and heat to boiling; reduce heat. Steam until tender covered 1 minute. 5 to 7 minutes. To Microwave: Cover and microwave eggplant (1/4 inch slices) in 2 quart microwaveable case-role on high (100%) until tender, 5 to 7 minutes Let stand covered 1 minutes.

Zucchini de Broil

Broiled Zucchini Prepare 2 pounds zucchini (about 8 small) as directed above except -- cut each zucchini lengthwise into halves. Brush each cut side with margarine or butter, me melted; sprinkle with salt and pepper. Set over control to boil and/or 550 degrees Broil with tops 5 to 6 inches from heat until zucchini is tender, 10 to 12 minutes. 4 serves: 100 calories per serving.

Choucroute

  • 4 slices bacon, cut into 1-inch pieces
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 to 2 tablespoons packed brown sugar
  • 1 can (16 Ounces) sauerkraut, drained
  • 2 medium potatos cut into fourths
  • 2 tart apples sliced
  • 6 whole peppercorns
  • 2 whole cloves
  • 1 sprig parsley
  • 1 bay leaf
  • 4 smoked pork loin chops, 1/2 inch thick
  • 4 frankfurters, slashed diagonally
  • 2 cups chicken broth
Cook and stir bacon and onion in Dutch over or 12-inch skillet until bacon is crisp; drain. Stir in brown sugar and sauerkraut. Add potatoes and apples. Tie the peppercorns, cloves, parsley and bay leaf in a cheesecloth bag or place in a tea ball; add to sauerkraut mixture. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove cheesecloth bag. Remove sauerkraut , potatos and apples to large platter with slotted spoon. Arrange meat around edge. 4 servings; 725 calories per serving. Complete meal with Hard Rolls and Chocolate Pots de Cream

Hard Rolls

Suggested to Serve with Choucroute
  • 5 to 5 3/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 2 tablespoons margarine or butter, softened.
  • 1 package regular or quick acting active dry yeast.
  • 2 cups very warm water (120 to 130 degrees)
  • 1 egg white
  • 2 tablespoons cold water.
Mix 3 cups of the flour, the sugar, salt, margarine and yeast in 2 1/2 quart bowl; add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased 2 1/2 quart bowl; turn greased side up. Cover with plastic wrap and let rise at room temperature (about 70 degrees) until double, about 1 1/2 hours (Dough is read if indentation remains when touched) Punch down dough; cover and let rest 15 minutes. Divide dough into 18 equal parts. Shape each part into ball; roll back and forth under palm of hand to form 3-inch oblong shape. Place on each of 2 greased cookie sheets. Cover loosely with plastic wrap and let rise until double about 1 hour. Mix egg white and 2 tablespoons cold water; brush over rolls. Make slash about 1/2 inch deep and about 2 inches long on top of each roll. Heat oven to 375 degrees. Place both cookie sheets in over; bake 15 minutes. Alternate cookie sheets; bake until gold brown, about 15 to 20 minutes longer. Remove rolls from cookie sheets; cool on wire racks. 18 rolls; 140 calories per roll. Do Ahead Tip: After baking, rolls can be covered and stored at room temperature. Heat over to 350 degrees. Place rolls directly on rack. Bake uncovered until rolls are warm, about 10 minutes.

Chocolate Pots de Cream

Cherry Freeze or Both
  • 2/3 cup semisweet chocolate chips
  • 1 cup half-and-half (Or Soy Milk)
  • 2 eggs
  • 3 tablespoons sugar
  • 2 tablespoons rum, if desired Dash of Salt
Heat oven to 350 degrees. Heat chocolate chips and half and half stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. Beat remaining ingredients; gradually stir into chocolate mixture. Pour into 4 or 5 oven proof pot de creme cups or four ungreased 6 ounce custard cups. Place cups in baking pan on over rack. Pour boiling water into pan to within 1/2 inch of tops of cups. Bake 20 minutes; cool slightly. Cover and refrigerate at least 4 hours but no longer than 24 hours. Refrigerate any remaining pudding immediately. 4 or 5 servings; 315 calories per serving.

Cherry Freeze

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3 cartons (6 ounces each) cherry yogurt (about 2 cups)
  • 1/2 package (16 ounce size) frozen cherries (1 1/2 cups) , partially thawed
  • 1/4 cup sugar
Sprinkle gelatin on cold water in 1-quart saucepan to soften; heat over low heat, stirring constantly, until gelatin is dissolved. Place yogurt, cherries and sugar in a blender container Cover and blend on high speed until smooth, 10 to 15 seconds. Add gelatin mixture. Cover and blend 5 seconds. Pour into rectangular baking dish, 13x9x2 inches. Freeze until partially frozen about 1 hour. Beat cherry mixture in chilled 2 1/2 quart bowl on low speed until smooth and airy but not completely thawed, about 30 seconds. Do not overbeat (mixture will contain some ice crystals) Return cherry mixture to dish. Cover and freeze until consistency of sherbet, 1 to 2 hours. (If frozen longer than 2 hours , remove from freezer 15 minutes before serving.) 4 servings (about 1 cup each); 220 calories per serving.

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