Author Archives: creativecook

Mushroom-Orange Chop

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1 Butterfly pork chop (3/4-inch thick)
2 teaspoons Vegetable oil
2 Green onions, thinly sliced
2 Fresh mushrooms, chopped
1 Garlic clove, minced
2 Tablespoons Orange marmalade
1 teaspoon Soy sauce
Optional:
1 Tablespoon Sunflower kernels (seeds)

In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a meat thermometer reads 160-170 degrees, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade an soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

Yield: 1 serving

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

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Easy Marshmallow Snails

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1 pkg. (4-serving size) Gelatin, any flavor
1/2 cup Warm water
1 3/4 cup Miniature marshmallows, divided
24 pieces Red string licorice (1 inch long)
1/4 cup Ready-to-spread vanilla frosting

Mix gelatin and water in medium microwavable bowl. Microwave on High 1 1/2 minutes; stir until the gelatin is completely dissolved.

Set aside 12 of the marshmallows. Add remining marshmallows to the gelatin; sitr with wire whisk until the marshmallows are completely melted. Pour into a 9-inch square pan that has been sprayed with cooking spray.

Refrigerate for 45 minutes or until set.

Run a sharp knife around the edges of the pan to loosen the gelatin layer from the pan. Starting at one short end, roll up the gelatin layer tightly. Cut into 12 (3/4-inch thick) strips. Refrigerate, covered until ready to decorate.

Unroll each about 1 inch. Stand 1 of the reserved marshmallows on unrolled portion of each sprial of the “snail's body”, securing with frosting. Insert 2 peices of licorice into each marshmallow for “antennae”, securing with additional frosting, if desired.

Yield: 12 snails

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Pineapple Bread

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1 cup (8 1/2 ounce can) Crushed pineapple, undrained
1/2 cup Raisins
1 cup Sifted all-purpose flour
2 teaspoons Baking powder (I use Rumford brand)
1/2 teaspoon Salt
1/4 teaspoon Baking soda
3/4 cup Chopped walnuts
3/4 cup Unsifted wholewheat flour
3/4 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine
2 Eggs

2 Tablespoons Granulated sugar
1/2 teaspoon Cinnamon

Mix pineapple and raisins, and set aside. Sift the next 4 ingredients onto paper, add walnuts and wholewheat flour. In a mixing bowl, combine sugar, butter and eggs and beat well. Stir in half of the flour mixture, then pineapple and raisins, and then the remainder of the flour mixture, beating just until blended each time. Spoon into a greased 9″x5″x3″ pan.

Mix 2 Tablespoons granulated sugar and 1/2 teaspoon cinnamon; sprinkle on top.

Bake at 350 degrees for 1 hour or until done.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com. Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Print Recipe
 Pineapple Bread BigOven - Save recipe or add to grocery list Yum
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Oil bottles

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Purchase empty plastic ketchup bottles to use for your cooking oils. The narrow spout makes it easy to pour oils when cooking. Label them with a permanent marker so they are not used in error.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Handy Ruler

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Remember a dollar bill is 6 inches long and almost 3-inches wide.

For classes click on the “Calendar” icon and contact me for details or questions.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Flower tips

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Feed geraniums rinsed coffee grounds.

To add length to short stemmed flowers, slip stems into drinking straws before placing in the vase.

Put a layer of gravel on the top of window boxes to prevent rain from spattering dirt on windows.

Drop a penny into the vase, so tulips will stand erect and not open too wide.

Hold long-stemmed flowers erect in a tall wide mouthed vase by crisscrossing transparent tape across the top.

Hair rollers tied together and placed at the bottom of a vase make an ideal holder for your arrangement.

If you have ever smelled a marigold which has been in a vase of water for a few days, you will appreciate this tid bit. Add a teaspoon of sugar to the water to eliminate the odor.

Carnations will last longer if placed in water containing a little boric acid.

Place a crushed paper napkin or towel in the bottom of your flower vase it it's too deep for displaying flowers.

For classes click on the “Calendar” icon and contact me for details or questions. I am available to teach in your home or presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com. Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Soup can tip

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Before opening a can of soup, shake well and open it at the bottom end instead of at the top. The soup will slide out nicely.

For classes click on the “Calendar” icon and contact me for details or questions. I am available to teach in your home or presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com. Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Rhubarb Cream Cake Dessert

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1 Yellow cake mix
2 cups Whipping cream (not whipped)
2 cups Granulated sugar
4 cups Rhubarb, washed, chopped and blotted with paper towel

Prepare cake mix per box directions. Mix unwhipped cream, sugar and rhubarb. Pour cream mixture over cake and bake in a greased 11″x15″ pan at 350 degrees for 30 minutes or until it looks done.

For classes click on the “Calendar” icon and contact me for details or questions. I am available to teach in your home or presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com. Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Print Recipe
 Rhubarb Cream Cake Dessert BigOven - Save recipe or add to grocery list Yum
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Thousand Island Salad

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DRESSING:
1/4 cup Mayonnaise
1 1/2 Tablespoon Ketchup
1 1/2 teaspoon Sweet pickle relish
1/2 Green onion

SALAD:
Lettuce
1/4 pound Ham in bite-size pieces (salami may be added if desired)
3 Hard-cooked eggs

Prepare dressing; combine mayonnaise, ketchup, and relish. WIth scissors, snip green onion; mix well.

Cover plates with chunks and leaves of lettuce. Top with ham; slice on eggs; spoon on dressing.

Yield: 2 servings

For classes click on the “Calendar” icon and contact me for details or questions. I am available to teach in your home or presentations or classes for your organizations or groups. Contact me at the following e-mail address:
www.creativecook@creativecookingbylydia.com. Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley

Print Recipe
 Thousand Island Salad BigOven - Save recipe or add to grocery list Yum
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Cheese Ball Beach Balls

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1 3-oz. pkg. Cream cheese
1/2 of a 4-oz. pkg. (1/2 cup) Shredded Cheddar or Mozzarella cheese
1/4 cup Sunflower nuts (seeds)
1/4 to 1/3 cup Grape Nuts cereal

Take cream cheese out of the refrigerator. Let it stand on the counter for 30 minutes so it will be easy to mix.

In a small mixing bowl place the softened cream cheese and the shredded cheese that you want to use. Mash the cheeses together with a fork until they are well mixed.

Stir in the sunflower nuts. Shape the cheese into 1-inch balls by rolling small amounts between the palms of your hands.

Put the Grape Nuts cereal in a cereal bowl. Roll each cheese ball in the cereal until it is coated.

Eat right away or store in a tightly covered container in the refrigerator until you are ready to eat them.

Yield: 12 balls

For classes click on the “Calendar” icon and contact me for details or questions. I am available to teach in your home or presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com. Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley