LYDIA'S CUT OUT COOKIES
1 cup Crisco shortening (I use butter flavored)
1 1/2 cups Granulated sugar
1 1/2 teaspoons *Vanilla extract
3 Eggs
3 1/2 cups All purpose flour
2 teaspoons Cream of tarter
1 teaspoon Baking soda
1 teaspoon Salt
Cream together the shortening, sugar and vanilla. Add eggs, beating well after adding each egg.
Sift together flour, cream of tarter, baking soda and salt. Add to creamed mixture and mix well. Chill at least 4 hours before rolling out. Roll out on floured baking sheet and bake on greased pans at 350 degrees for about 7-10 minutes or until tender to the touch but not browned. Be careful to not use too much flour in rolling and re-rolling the dough. If you have a pie sleeve to roll it in or between waxed paper it saves excess flour usage. Some people use powdered sugar to roll cookies in to save them from getting hard. Keep dough that is not being rolled in the refrigerator. Remove cookies promptly from cookie sheets to cooling racks after being removed from the oven to save over-baking.
TIPS:
Dipping your cookie cutters in cocoa will give them a pretty brown edge and will outline any prints from your cookie cutter. Glazing the cookies with a powdered sugar glaze while they are hot saves time in frosting. They can be sprinkled with colored sugars before baking for speedy decorating too.
Variations:
*For pumpkin cookies, add orange flavoring and red and yellow food coloring.
* Instead of vanilla, you can add 2 Tablespoons fresh orange rind or use orange or lemon flavoring.
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
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Lydia's Cut-Out Cookies
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DILLED TURKEY MEATBALLS
1 lb. Ground turkey
6 Tbl. Bread crumbs
1/2 cup Onion, chopped
2 Eggs
1 1/4 cup Chicken broth
1 tsp. Dill
6 Tbl. Sour cream or yogurt
1 Tbl.+1 1/2 tsp. Flour
1 tsp. Vinegar
1-4 oz. can Mushrooms
7-8 oz. Pasta
2 qts. Water
Cooked pasta or noodles (above) (cooking directions see below) to serve meatballs over.
Mix turkey, bread crumbs, onion and 1 egg. Form into meatballs and brown. Add broth and dill; simmer 10 minutes. Combine remaining ingredients in small bowl. Remove meatballs from pan and set aside. Add half of liquid from pan to the sour cream mixture. Add remainder of liquid. Return sauce and meatballs to pan; simmer 10 minutes.
PASTA COOKING DIRECTIONS:
Bring water to a rapid boil.
Add macaroni.
Return water to a rapid boil.
Cook uncovered, stirring frequently.
Drain.
Rinse in hot water; drain.
Yield: 4 servings
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
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Dilled Turkey Meatballs
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Cranberry-Pineapple or Orange Salad
1 can (8 ounces) Jellied cranberry sauce,cut into 1/4-inch slices
1 can (8 1/2 ounces) Sliced pineapple, drained
Crisp salad greens
Arrange cranberry and pineapple slices on salad greens. Serve with mayonnaise or salad dressing if you like.
Yield: 2 servings
Variation:
Cranberry-Orange Salad:
Substitute 1 orange, pared and cut into 1/4-inch slices, for the pineapple.
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com
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Cranberry-Pineapple or Orange Salad
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HOT TURKEY SALAD
4 cups Cubed cooked turkey or chicken
2 cups Diced celery
1 cup Slivered almonds, toasted
1 tsp. Salt
1/2 tsp. Dried thyme
1/4 tsp. Pepper
1 1/2 cups Mayonnaise
1 cup (4 oz.) Shredded cheddar cheese
1 cup Crushed potato chips
2 qt. Baking pan
Combine the first eight ingredients in a greased 2-quart baking dish. Top with potato chips. Bake, uncovered, at 450? for 15 minutes or until heated through.
Yield: 4 to 6 servings
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
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Hot Turkey Salad
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CRUMB-TOPPED CAULIFLOWER
1 1/2 cups Cauliflowerets
1/4 cup Finely chopped walnuts or pecans
3 Tablespoons Dry bread crumbs
3 Tablespoons Butter or margarine
1/4 cup Chopped green onions
1 1/2 teaspoons Minced fresh parsley
1 teaspoon Lemon juice
In a saucepan, place 1 inch of water; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender.
Meanwhile, in a small skillet, cook nuts and bread crumbs in butter for 1 minute.
Add onions and parsley; cook and stir until onions are tender and nuts and crumbs are lightly browned.
Stir in *lemon juice.
Drain cauliflower; top with crumb mixture.
Yield: 2 servings
*The purpose of the lemon juice is to keep the cauliflower snowy white.
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
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Crumb-Topped Cauliflower
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TOADSTOOL AND CHEESE SOUP
(VEGETARIAN, NO SOY, EGGS, CITRIC, WHEAT, NUT, GLUTEN)
2 1/2 8-oz. Mushrooms
1/2 stick Butter
1 1/2 pints Light cream
2 pints Heavy cream
1 tsp. Salt
1/2 tsp. Freshly ground pepper (or to taste) can substitute white pepper)
3/4 cup Grated Parmesan cheese or shaker cheese
Wash and slice the mushrooms. Melt the butter in a large pot and saut? the mushrooms, covered, until they begin to “bleed”, stirring every 5 minutes to keep them from sticking.
Turn the heat to medium and add the creams, salt, and pepper. Heat the soup until it begins to simmer, stirring frequently so it doesn't burn. Then stir in the cheese until it is melted and blended.
Hint: Add extra cheese if desired.
Yield: 12 servings
Nutritional information per serving:
Protein: 9
Carbohydrates: 6
Total Fat: 48g
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com
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Toadstool and Cheese Soup
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2 strips Bacon, diced
1/4 cup Chopped onion
1 medium Red potato, diced
1 small Carrot, halved lengthwise and thinly slced
1/2 cup Water
3/4 teaspoon Chicken bouillon granules
1 cup Milk
2/3 cup Cubbed parsnip (optional)
1/8 teaspoon Black pepper
2 1/2 teaspoons All-purpose flour
2 tablespoons Cold water
3/4 cup Shredded cheddar cheese
In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, parsnips, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Yield: 2 servings
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
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Autumn Chowder
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Use a potato ricer to make lump free mashed potatoes.
Use a ricer to remove excess liquid from thawed frozen spinach for dips, etc.
Ricers are good for making purees and removing seeds and skins from fruits and vegetables, expecially in making smooth foods for babies and hard to swallow problems and to blend into soups and sauces.
Use ricers to remove lumps from sauces and gravies.
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
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Ricer
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OUR FAVORITE CHICKEN SALAD
3/4 cups (1/2 whole breast) Cooked diced chicken
3/4 cups Seedless green grape halves
2 oz. Drained pineapple chunks
1/4 cup Light mayonnaise
1/4 cup Chopped celery
1/4 cup Sliced water chestnuts
2 Tablespoons Slivered, toasted almonds
1 tsp. Lemon juice
1/2 tsp. Soy sauce
1/4 tsp. Curry powder
few drops Worcestershire sauce
1/4 cup Shredded coconut
Combine all ingredients except coconut. Cover and chill for 2 hours. When ready to serve, sprinkle coconut over salad.
This salad can be made a day ahead.
Yield: 2 servings
Nutrition: Per serving
Calories 319
Protein 16g
Carbohydrate 29g
Total fat 6g
Saturated fat 6g
Monounsaturated fat 5g
Polyunsaturated fat 5g
Cholesterol 44mg
Dietary fiber 4g
Sodium 316 mg
This salad is high in niacin.
Low sources of fat (chicken, almonds, light mayonnaise) balance the saturated fat in the coconut.
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
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Our Favorite Chicken Salad
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PUMPKIN SOUP
(A reward meal for a Low-carb diet)
3 cups Milk (or low-fat substitute)
2 cups Canned *pumpkin
2 Tbl. Butter (or low-fat substitute)
2 Tbl. Brown sugar
To taste Salt (or salt substitute)
To taste Coarsely ground black pepper
Pinch Nutmeg
1 cup Diced cooked ham
In a medium-sized kettle, heat the milk until scalded (bubbles just begin to form on edges). Add the pumpkin, butter, sugar, salt and pepper to taste, nutmeg, and ham.
Mix thoroughly and heat for 3 minutes, but do not boil.
Serve immediately.
Yield: 3 to 4 servings
*Pumpkins are fruits.
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.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
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Pumpkin Soup
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