Karen's Famous French Onion Soup

I made this up and usually wing it, so I'll try and explain. I make a huge pot on Christmas eve!

Crocks that can go in the oven
10 lbs bag of small onions, they really shrink down when cooked.
3 large cans, or 9 small of college inn beef broth ( I think this is the best broth)
Stick of butter
pepper
french bread
mozzarella cheese

Cut onions in thin slices. I use a meat slicer so they are even.

Throw in some butter and a little olive oil in pan. Saute onions until soft, but not brown. I also add a little of broth when they are cooking.

When onions are done, throw them in a large pot. Add in all of the broth, stick of butter and pepper. Let simmer for an hour. I like to let it simmer for a while. We like a lot of onions. If you don't have enough broth on hand , you can use beef bullion and water but be careful with the salt.

Line crocks on a baking sheet. Fill them 3/4 full. Slice the bread into 1 inch slices. Add a slice on each crock. Slice the cheese in thick slices. Add onto the bread. ( the more cheese the better)

Put in oven at 350 until cheese melts and browns. My family fights over the one that is most brown. Remember, the cheese seals the hot soup in so be careful when eating. YUMMY~

Chocolate Chip Cake

Ok, I will share a recipe from my Great Aunt. It doesn't sound like much, but I promise you it's delicious. It's a loaf type bread but our family always called it Chocolate Chip Cake

1 3/4c Flour
1t. baking soda
1/4 t. salt
1 t. cinnamon
1 c Sugar
2 eggs
1 cup apple sauce
1/2 c. Crisco (do not substitute!)
1/2 c raisins
1/2 c chopped walnuts
1 pkg chocolate chips

Blend the sugar, eggs, Crisco, and apple sauce. Add dry ingredients mix well. Fold in raisins, chips and nuts. Pour into well greased loaf pans. Sorry, not a cookie, but a great sweet treat!Bake 350 aprox. 1-1 1/2 hrs.

Chocolate Marshmellow Cookies

This is an old recipe. I could eat 2 dozen of them and I don't know anyone who doesn't like them.

1 cup sugar
1/2 cup shortening
1/2 cup milk
1/2 cup unsweetened cocoa
1 egg
1/2 tsp soda
2 cups flour
1 tsp vanilla
1/2 cup finely chopped nuts ( I use toasted almonds--or you can leave out the nuts altogether)Marshamallows--halved
Light Chocolate Buttercream frosting**

Cream the sugar and shortening. Add the egg, beat well. Sift the dry ingredients and add to the shortening mixture alternating with the milk. Add the nuts and vanilla. Bake at 350 degrees for 8 minutes (my oven takes longer--so watch them--they're supposed to be soft and brownie-like,not crispy).

Remove from the oven and put 1/2 of a marshmallow--cut side down--on top of each. Return to the oven and rebake until the marshmallow is soft. Remove from oven. Let cool. Frost with the buttercream icing.

** I make my own with cold butter, powdered sugar, a little milk and more unsweetened cocoa powder. Use proportions to your own taste.

Maraschino Cookies

1 cup butter, softened
2/3 c sugar
1 egg yolk
1/2 tsp almond extract
2 c flour
1 1/2 tsp baking soda
10 oz jar maraschino cherries, drained and chopped. Reserve some liquid.

Cream together butter sugar and then egg yolk. Mix in almond extract.Add flour and baking soda. Stir in cherries. Dough should be quite soft and slightly sticky. If it's too dry add some reserved cherry juice by the teaspoonful, or a little water. You don't want it to be too sticky.Drop by spoonfuls on baking sheet. Bake at 350 until just slightly golden. This is a soft, delicate cookie and really yummy.

Oatmeal Cranberry White Chocolate Cookies

1 cup butter, softened
1/2 teaspoon salt ·
1 cup light brown sugar ·
1 teaspoon baking soda ·
2 eggs ·
1 1/2 cups dried cranberries ·
2 cups rolled oats ·
1 cup white chocolate chunks or chips ·
2 cups flour

Preparation:Preheat oven to 375°. Beat butter and brown sugar until light and creamy. Add eggs, one at atime, beating well after each addition. Combine oats, flour, salt and baking soda in a separatemixing bowl. Add wet mixture to dry mixture in several stages, mixing well after each addition. Stir in dried cranberries and chocolate chips, mixing just to combine. Drop by roundedteaspoonfuls onto an ungreased cookie sheet. Bake 10-12 minutes or until golden brown.

White Chocolate Raspberry Cutouts

2 cups flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature use the best you can find
1/2 cup powdered sugar
1 teaspoon pure vanilla extract

Filling:1/4 - 1/2 cup of raspberry jam
3 ounces white chocolate, grated
a few drops of fresh lemon juice

to make:In a separate bowl whisk the flour with the salt. Set aside. cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment or use a silpat

On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the baking sheets. Use a smaller cookie cutter (3/4 - 1 inch ) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small cut out in the top cookie so you can see the jam underneath.)

Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. Bake for about 8-10 minutes, or until cookies are lightly browned. Cool on rack

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar. On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, . Using a small spoon, fill the cut-out with a little more jam.

Pepper Nuts

Eexcellent with wine or after dinner

1 recipe sugar cookie dough (or buy a roll!)
2 rinds of a lemon
MUCH pepper...see below.
Cardamon

Scrape the rind of two lemons into the dough. Add cardamon and pepper to cover. Mix well. Add pepper to cover again. Mix well. Add a bit of lemon juice, maybe. Mix well. Chill.

Using much help from Children, roll the doll into long 'snakes'. About the width of your little finger. Chill again.

Cut a snake into the size of a 'nut' about the size of the tip of your little finger. Bake at 350 degree until brown.

WAIT. Don't eat yet. WAIT. Then serve in a bowl with wine or whatever, and see what happens. First bite ICK what is this? Second third bite, hmm. good. Finally obsessive compulsive LOVE these what are they???

Marinated Flank Steak

1 tbsp chili garlic paste ( I use Thai Kitchen Roasted Red Chili Paste)
1 tbsp lemon zest
2 tbsp minced ginger
2 tbsp toasted sesame oil
1/3 cup brown sugar
1/2 cup soy sauce (scant - the recipe calls for ponzu, but I didn't find that, so I just used regular soy sauce
Salt and Pepper
1/8 cup grapeseed oil

Recipe is for 1# flank, so adjust accordingly. Marinade in a ziploc bag, and have done it for as little as 3 hours and as much as 24 hours. Grill on medium heat, direct, for approx 15 mins per side

Roasted Lemongrass Chicken

Serves: 4
Prep time: 15 minutes
Cook time: 90 minutes

1 whole chicken, about 4 pounds
2 stalks lemongrass, peeled and sliced
1 shallot, thinly sliced
2 cloves garlic, sliced
2 tablespoons sugar
1 1/2 teaspoons red pepper flakes
1 teaspoon salt
2-inch piece ginger, peeled and cut into small chunks
2 tablespoons vegetable oil
2 tablespoons Thai fish sauce
1 tablespoon low-sodium soy sauce

In a food processor, combine lemongrass, shallot, garlic, sugar, red pepper, salt, ginger, oil, fish sauce and soy sauce. Process well, about 2 minutes.

Place chicken in zipper-top plastic bag and pour in marinade. Refrigerate for at least 8 hours or overnight.

Preheat oven to 350 F. Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven. Roast for about 1 hour and 30 minutes, basting a few times with reserved marinade, until chicken is golden brown.

Chicken is done when thigh registers 180 F. Let chicken rest for 10 minutes before serving.-- Adapted from "Recipes: A Collection for the Modern Cook," by Susan Spungen

Chicken and Dumplings

DH loves Chicken and Dumplings. One of his all time favorite foods. His mom was not a good cook - with the exception of Fried Chicken and Chicken and Dumplings.


Here are two recipes - one is mine (from a long ago co-worker's grandmother) and one created in the style of my MIL's. The broth is how I prepare chicken soup (a favorite and a staple in my home).


BROTH

Chicken, whole
2 medium to large onions
4 carrots, cut into chunks
4 celery stalks, cut into chunks


Place whole or cut up chicken in a large stock pot. Remove any visable fat. Add onions, celery and carrots. Bring to a boil and slow simmer for one hour.


Strain the broth, removing the chicken and vegetables. Toss the veggies as they have done their job. De-bone the chicken and reserve. Taste soup. Add chicken boullion, salt and pepper as needed.



DUMPLINGS (Noodle)


2 c flour
1 t salt
Ice cold water
1/4 t baking powder
1/4 c shortening


Mix dry ingredients and shortening together. Add icy water to form dough. Knead and roll into a thin rectangle. The dumplings will expand as they cook. Cut into 1" squares and drop into boiling broth. Reduce heat so slow simmer, cover and cook 20-30 minutes




DUMPLINGS (Egg)

3 eggs
1/2 c water
2 c flour
1 t salt

Mix wet ingredients, then add flour. Us dough like this for drop dumplings or add a bit more flour to form dough. Knead and roll into a thin rectangle. The dumplings will expand as they cook. Cut into 1" x 3" strips and drop into boiling broth. Reduce heat so slow simmer, cover and cook 10-20 minutes


Chicken AND Dumplings




When dumplings are ready, return cooked chicken to the pot. Cooked vegetables (carrots, celery and onions largely diced) may also be added to the soup.


Enjoy