Derby Trail Cook Book

[Downthestretch55]

I must admit, I'm nuts for peanuts. Some would just say I'm nuts.
Anyway, give this one a try. It's pretty good.

Peanut Soup
2 tablespoons butter
2 tablespoons grated onion
1 stalk celery, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
2 tablespoons dry sherry
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons chopped dry roasted peanuts

In medium sauce pan, melt butter over medium heat. Add onion and celery and sauté 5 minutes. Stir in flour and mix until well blended. Gradually stir in chicken broth. Stirring to keep mixture smooth, simmer 30 minutes. Remove from heat and strain. Return liquid to heat and stir in peanut butter, sherry, lemon juice and salt. Heat through and serve garnished with chopped peanuts.

[Downthestretch55]

Somerfrost got me thinking about cutting back on meat and eating more veggies. Here's one that can be used as a main course, easy for the "cooking challenged", and featuring one of my favorites.
Also, it tastes great!

Mushroom Garlic Asparagus

Ingredients
1/2 Pound mushrooms -- sliced (button or portobello)
1 Clove garlic -- minced
3 Tablespoons butter
1 Pound asparagus
2 Teaspoons soy sauce


Preparation:
Place butter in a 2 quart oblong dish. Microwave at high (100%) until melted, 30 seconds. Add garlic and mushrooms. Microwave at high (100%) 2 minutes. Remove mushrooms and garlic. Set aside. Place asparagus in dish, placing thicker portions to outside edge. Cover with plastic wrap. Microwave at high (100%) until tender crisp, 8 to 9 minutes. Add soy sauce and mushrooms. Cover with plastic wrap. Microwave at high (100%) until mushrooms are heated through, 45 seconds to 1 minute. Makes 4 servings.

[Downthestretch55]

Here's another one to try with your children. There are so many good things that a child can learn from cooking/baking...measuring, following directions, telling time, on and on. Besides having fun making food together, you both get to share the results of your efforts. I still make these, even though my sons are now grown. Both of them know how to cook for themselves and any guests.

Pretzels

Prep time: about 30 minutes Ingredients:

1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:

oven (You'll need help from your adult assistant.)
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!

[Downthestretch55]

Cowboy cookin', what could be better?

Rock-a-Billy's Cowboy Chicken


What do you get when you toss a butter-and-vermouth-washed bird into a furnace hot enough to melt a branding iron? A bronzed beauty shot through with brushfire flavors fanned by lemon and herbs. For best results, use a kosher or free-range chicken for superior taste and texture. You can chow down on this all week, using leftovers in sandwiches and salads.

1 (3 1/2 to 4 pound) chicken, ideally kosher or free-range
1 lemon, quartered
1 bunch fresh thyme or 2 tablespoon dried
6 garlic cloves
1 tablespoon ground pepper

Basting Sauce
1 tablespoon butter
1/2 cup vermouth

Preheat the oven to 500 degrees F.

Wash the chicken and pat dry. Discard the giblets. Squeeze the lemon quartered inside the chicken cavity. Place 2 of the quarters in the very back of the cavity, followed by the thyme. Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.

Place the chicken on its back in a roasting pan. Melt the butter in a saucepan. Remove from the heat, and stir in the vermouth. Drizzle half the mixture over the chicken. Bake 20 minutes.

Remove the chicken from the oven. Using a flat spatula and a carving fork, turn the chicken over onto its breast. Return to the oven for 20 minutes.

Remove the chicken from the oven and turn it over, breast side up. Drizzle the remaining basting sauce on top. Roast until dark golden brown all over, about 20 minutes.

Remove the chicken from the pan and transfer to a carving board. Let rest 10 minutes before slicing. Serves 4 (or 1 person 4 times all week long).

Here's my family's recipe for Natilla which is a cuban vanilla custard... OMG, so good!

Ingredients--

3 cups of milk
3 eggs
ground cinnamon
1/2 c of sugar
1 tsp of vanilla
3 tsp of cornstarch

Put 2 3/4 cups of milk in a pot and put the heat on. Mix the eggs, sugar, vanilla, corn starch, and the 1/4 cup of cold milk that is left together in a seperate bowl. Right before the milk on the heat comes to a boil, add in all the mixed ingredients while stirring constantly. Once it gets a medium texture of thickness, take off the heat and put in individuals cups or serving glasses. Add a dash of cinnamon on top, and refrigerate.

Thank me later.

[Downthestretch55]

Originally Posted by Balletto

Here's my family's recipe for Natilla which is a cuban vanilla custard... OMG, so good!

Ingredients--

3 cups of milk
3 eggs
ground cinnamon
1/2 c of sugar
1 tsp of vanilla
3 tsp of cornstarch

Put 2 3/4 cups of milk in a pot and put the heat on. Mix the eggs, sugar, vanilla, corn starch, and the 1/4 cup of cold milk that is left together in a seperate bowl. Right before the milk on the heat comes to a boil, add in all the mixed ingredients while stirring constantly. Once it gets a medium texture of thickness, take off the heat and put in individuals cups or serving glasses. Add a dash of cinnamon on top, and refrigerate.

Thank me later.

Balletto,
I'm thanking you right now! That one sounds yummy!
On a side note, that leg action in your avitar is plenty nice too!
Keep em coming!
DTS

[Downthestretch55]

Another one from the "Cowboy Cookbook", and yes, kids can help make it.

Cowboy Coffee Crème Brûlé

Serves 8.

8 large egg yolks
3/4 cup granulated sugar
3 1/2 cups heavy cream
6 tablespoons ground coffee
3 tablespoons Sucanat or brown sugar

Whisk together the egg yolks and the sugar until lightened in color. Combine the cream and coffee in a saucepan, place over medium heat and bring to a simmer. Pour a third of the hot cream into the yolk mixture while stirring rapidly to prevent cooking the yolks. Slowly pour in the rest of the cream. Pour the mixture through a fine strainer into a bowl to remove the coffee grounds. Chill the mixture by placing the bowl in an ice bath or in the refrigerator.

Preheat the oven to 300 degrees F. Pour the mixture into 8 coffee cups or ramekins. Place in a roasting pan and pour hot water halfway up the side of the dishes. Bake for 40 minutes, or until the custard is set and a knife inserted in the center comes out clean. Remove from the water bath and let cool.

When ready to serve, sprinkle an even coating of the Sucanat or brown sugar over the tops, just enough to cover. Place under the broiler to caramelize the sugar. Cool slightly and serve.