Indian Fry Bread

The Ojibwa Indians up in Lac du Flambeau, Wisconsin makes these special treats.

1 1/2 cup flour
2 tsp baling powder
1/2 tsp salt
3/4 cup milk
Honey
Corn oil, for frying

Combine dry ingredients. Add milk and stir until it forms a ball. Roll out 1/8" thick on lightly floured surface. Cut into 1x3" rectangles.

Fry in hot (375º) oil, lightly pressing down with a fork until firm. Turn over and cook until golden.

Drain. Serve immediately with honey. Alternatively, you can roll them in powdered sugar.

Orange Sauce

1 Tbs cornstarch
1/2 cup sugar
1/2 tsp salt
1 cup orange juice
2 tsp grated orange rind
1 Tbs butter
1 orange, sectioned

Mix cornstarch, sugar, and salt in pan. Gradually stir in juice; add rind. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add butter and orange sections. Beat until mixed well. Pour over French toast, pancakes, desserts. It would be good over gingerbread cake.

French Toast

The secret to good French toast is using a good sourdough bread. Using an unsliced loaf is best, but any will work.

1 loaf day-old sourdough bread
2 eggs
1 cup, or more milk
1/2 cup margarine or butter
1/3 cup sugar
1 tsp vanilla

Cut bread on the diagonal, into 1" thick slices. Lightly beat eggs; add milk, sugar, and vanilla. Melt about 3 Tbs margarine or butter in a heavy skillet, over medium heat.

Dip bread slices into egg mixture, letting them soak up some liquid. Turn and soak the other side. (Don't let them sit too long, or they will become soggy)

Fry in margarine/butter, adding more as needed, until golden on both sides.

Can serve with syrup or jelly, but the best way I like them is simply sprinkled with sugar.

Oranges Ou-La-La

Just makes oranges special.

1 navel orange per person
Powdered sugar

Peel ski on oranges, removing all white inner skin as well. Over sauce dish, cut the orange out of each segment. Squeeze out any remaining juice. Sprinkle with powdered sugar in each serving dish.

Coconut Cream Pie

 Another keeper from my cyber friend.

1/4 c. cornstarch

2/3 c. sugar

1/2 tsp. salt

1 (15-oz) can evaporated milk

Water

3 eggs, separated

1 tsp. vanilla

1/2 tsp. coconut flavoring, optional

3/4 c. coconut

1 (9-inch) pie shell, baked

6 T. sugar

1/4 c. coconut

Combine the cornstarch, 2/3 cup sugar, and salt in a saucepan. Pour the milk into a measuring cup and add enough water to make 3 cups; gradually add to the cornstarch mixture, stirring until smooth. Cook over medium-low to medium heat, stirring constantly, until the mixture thickens. Do not have the heat too high or the mixture will scorch. Beat the 3 egg yolks. Stir a little hot mixture into the egg yolks; blend well. Gradually stir all of the egg yolk mixture into the cooked custard; blend well. Cook 2 minutes, stirring constantly until the custard thickens to pudding consistency. Stir in the vanilla, optional coconut flavoring, and 3/4 cup coconut. Pour into a mixing bowl and cover with plastic wrap. Cool. 

Marshmallow Cream Meringue

3 egg whites

1 (7-oz.) jar marshmallow cream

Dash of salt

Beat the egg whites and a dash of salt until soft peaks form. Gradually add the marshmallow cream, beating until stiff peaks form. Spread over the filling, bringing to the outer edge of the pie shell. Bake at 350 degrees 12 to 15 minutes or until lightly browned. Cool.

Three Layer Lemon Pie

From a cyber friend.

9-inch deep dish pie shell

3/4 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 cups cold water

2 egg yolks, lightly beaten

Zest of 1 lemon

Juice of 1 lemon

2 T. butter, cubed

½ teaspoon lemon flavoring

2 drops yellow food coloring, optional

SECOND LAYER:

1/2 package (8 ounces) cream cheese, softened

½ cup Confectioners' sugar

1 cup milk

1 packages (3.4 ounces each) instant lemon pudding mix

TOPPING:

½ package (8 ounces) cream cheese, softened

½ cup Confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed

Line the pie shell with a double thickness of heavy-duty foil, and if you have them, place pie weights into the pie shell. Bake at 450° for 8 minutes. Remove the foil and the pie weights; bake 5-7 minutes longer or until golden brown. Cool on wire racks.

In a large saucepan, combine the sugar, cornstarch, and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon zest, lemon juice, butter, lemon flavoring, and food coloring. Cool to room temperature without stirring.

Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set. For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.

Barefoot Contessa’s Mexican Chicken Soup

  4      (2 whole)     chicken breasts, bone in, skin on 
                       olive oil
                       kosher salt and freshly ground black pepper
  2      cups          chopped onion 
  1      cup           chopped celery 
  2      cups          chopped carrots 
  4      lg. cloves    garlic, chopped
 10      cups          chicken stock 
  1      can (28 oz)   diced tomatoes 
   2 - 4                    jalapeno's, seeded and minced
  1      tsp           ground cumin
  1      tsp           ground coriander
  1/4 - 1/2       cup   fresh cilantro, chopped 
  6      6-inch        white or yellow corn tortillas
                       
For serving: 
sliced avocado, sour cream, shredded cheddar and tortilla chips

Place chicken breasts skin side up on baking sheet; rub with olive oil,
salt and pepper. Bake @ 350 degrees for 35-40 minutes or until cooked
through. When chicken is cool enough to handle, discard bones and skin;
shred meat. Cover and set aside.

Heat 3 Tbsp. olive oil in a large pot or Dutch oven. Add onion, celery and carrots; cook over medium-low heat until onions start to lightly brown. Add garlic; cook 30 seconds. Add chicken stock, tomatoes and puree, jalapeno's, cumin, coriander, 1 tsp. salt
(depending on saltiness of stock), and 1 tsp. pepper. 

Cut tortillas in half, then crosswise into 1/2" strips. Add to soup. Bring to a boil; lower
heat and simmer, uncovered, for 25 minutes. Add shredded chicken and cilantro; 
season to taste. 

Serve hot with sliced avocado, a dollop of sour cream, shredded cheddar and broken tortilla chips.