Roasted Red Pepper Bisque

Cleaning out the refrigerator today, before we go on our family Christmas cruise. I had six red peppers starring me in the face, so I dug out this amazing recipe from my bulging data base of recipes. I decreased the ingredients to accommodate the amount of peppers I had. (The changes are in parenthesis) Dave is still ooohing and ahhhing over this keeper.

15 large red bell peppers (6)

1/4 pound unsalted butter (3 Tbs)

1 large Spanish onion, diced small (1/2 cup)

3/4 cup all-purpose flour (1/4 cup)

1/2 cup dry sherry (3 Tbs)

2 quarts half and half (2-2/3 cups)

1 cup honey (1/3 cup)

48 ounces chicken stock or broth (16.9 oz container)

Salt and pepper, to taste

Croutons, for garnish (plain croutons are best)

Fresh snipped parsley, for garnish

On a foil-lined cookie pan (with sides), roast peppers, under the broiler, roasting on all sides.  Char thoroughly. Place the entire tray in a paper bag to cool. Remove skins and seeds, but save the wonderful oil that comes out from inside the peppers. Add this to the peppers when pureeing.

Puree peppers until smooth. 

In large stockpot, melt butter over low heat. Add onions; cook until translucent.

Stir in flour and cook about 1 minute -- do not brown or burn. Add remaining ingredients; stir until smooth. Bring to simmer and let cook for 10 minutes. If desired, season with salt and pepper; garnish with croutons and fresh parsley.

Better Than Libby's Pumpkin Pie

I always made the pumpkin pie recipe on the Libby's label . . . until now. The vanilla and brown sugar really add a nice flavor to pumpkin pie. This is the one I’ll make from now on. Do not substitute any other brand of pumpkin. Generics are not as thick as Libby’s.

3/4 cup dark brown sugar

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 tsp. vanilla

1 (15 oz.) can Libby’s solid pumpkin

1 (12 oz.) can evaporated milk

1 unbaked 9" deep-dish pie pastry

Sweetened whipped cream

In large bowl, beat eggs with a whisk. Whisk in pumpkin, sugar, salt and spices. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.

Bake at 425º for 15 minutes, reduce temp to 350º and bake 40-50 minutes longer. Pie is done when very center jiggles a little. And knife inserted about midway comes out clean.

Cool for about 2 hours before serving, or refrigerate before serving. Pie will set up completely as it cools.

Smothered Steak

These are so good. Serve them with mashed potatoes, rice, or risotto.

1 lb cube steak (about 4-6 pieces)

1/2 c butter

2 medium onions, sliced and separated into rings

4 oz sliced mushrooms

4 Tbsp all purpose flour

2 cans (10 1/2 oz) beef consommé*

1 c white wine

1/2 tsp salt

1/4 tsp pepper

Melt 1/4 cup of butter in pan over medium high heat. Sprinkle steaks with salt and pepper and brown in butter. Remove from pan and set aside.

Add mushroom and onion to pan drippings and cook until tender.

Add remaining butter to pan to melt. Sprinkle flour over onion and mushrooms; stir well.

Gradually add consommé and wine. Cook until thickened, stirring constantly.

Place steaks in onion mixture; cover and simmer over low heat for 20-30 minutes or until steaks are tender.

*I used beef stock and two tubes of Swanson Flavor Boost (beef). It is a concentrated broth, adding lots of flavor.

Oven Baked Tacos

 

1 lb ground beef

1 can refried beans

1 packet taco seasoning

½ small can tomato sauce

Soft corn taco shells

Mexican blend cheese

Brown your ground beef and drain completely. (I use very lean ground beef, and cook it in a little water until the water dissipates.) Add refried beans, taco seasoning, and about half a can of tomato sauce. Mix together and scoop into soft corn taco shells, (stand them up in a casserole dish).

Sprinkle lots of cheese on top and bake at 375º for 10 minutes.

Really Good Spanish Rice

    1 cup Raw Long-grain White Rice

    1-½ Tablespoon Cooking Oil

    1 whole Onion, Diced

    6 cloves Garlic, Minced

    ½ teaspoons Kosher Salt

    ¼ teaspoons Ground Black Pepper

    1 teaspoon Ground Chili Powder (optional)

    ½ can Tomato Sauce (small Can)

    2 cups Chicken Broth

Add cooking oil to deep skillet that you have a tight fitting lid for.

Add rice and cook over medium heat until rice JUST begins to brown, stirring frequently. Add onion and garlic and continue to cook until onion begins to become translucent, STILL stirring frequently. (If you don’t stir, it will burn.) Add salt, pepper and chili powder. Stir again.

Add chicken broth and tomato sauce and stir. Reduce heat to LOW and simmer for 25 minutes. (Stir halfway through cooking time but try to keep that lid ON or the rice will be undercooked.) After 25 minutes, check rice. If it seems too crunchy or sticky, cook for 5 more minutes.