Iceberg Lettuce Salad

Very simple, and very nice.

Iceberg lettuce, torn up

Chopped fresh chives

Poppy seeds*

Dressing:

1 cup of oil

1/3 cup of vinegar

1 teaspoon dry mustard

1 teaspoon salt

2/3 cup sugar

Mix lightly with electric mixer, just enough to lightly thicken it.

*Either add the poppy seeds to the salad, or to the dressing for a nice poppy seed dressing. I usually add to the salad after dressing it.

Homemade Crème Fraîche and Information

2 c heavy cream

2 Tbsp buttermilk

Crème Fraîche versus Sour Cream: You might be tempted to ask the question as to why use Crème Fraîche over sour cream. First of all, Crème Fraîche is higher priced than sour cream, sometimes costing as much as 8 – 10 bucks for a small container. So, why is it more expensive? Well, Crème Fraîche has a fat content of up to 45%, and therefore has a velvety texture on the tongue, and a richer flavor. On the other hand, sour cream only has a fat content of 20%. Sour cream is made by adding lactic acid cultures to cream; while Crème Fraîche is made by adding a starter culture. The difference in production gives sour cream a characteristic sour taste, and Crème Fraîche a mellow taste. In addition, because of the high fat content of Crème Fraîche, it maintains its structure when exposed to high heat (it will not curdle like sour cream), so it is an excellent option for use in sauces and soups. Crème Fraîche works well, when you need a delicate flavor, and one that will not overpower the dish. I use it in desserts, when I do not wish to use whipped cream, and it is wonderful when drizzled over some freshly-sliced fruit. Because of its sharpness, sour cream can be used to mellow a really spicy dish, so it works well with zesty American foods, and even Mexican.

Add the cream, and the buttermilk to a container, and mix. Let sit loosely covered on your countertop for about 12 hours.

Chef’s Tip: You can taste it at any time you wish, and stop the process by sealing it and placing it in the fridge. If you wish the recipe to resemble Mexican Crema, then stop the process at about 6 – 7 hours. Perfect for drizzling over tacos. If you want it to get thicker with more of a tang to it, then let it sit long than 12 hours. The secret is to taste, and then stop when you like what you taste.

If you have a cool kitchen, the process might take longer… up to 24 hours or more.

Sugared Pecans or Almonds

2 cups whole pecans or almonds 

2 Tablespoons butter (not margarine) 

1/4 cup honey 

1 cup turbinado sugar (raw sugar)

Spread pecans in a cookie sheet. Place in a cold oven, turn oven to 350* and roast 12 to 15 minutes, stirring occasionally, until well roasted.

Over medium high heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low and simmer 2 minutes, stirring occasionally. Add pecans, simmer and stir 2 minutes. 

Transfer pecans to a baking sheet that has been sprayed with Pam, spread in a single layer and cool slightly. Pour sugar over pecans and toss to coat, separating pecans. Let cool and store in bags or airtight containers.

Gourmet Sweet Potato Classic

Note: CeCe made this for Thanksgiving 2017. While it had good taste, it was just too thick and dry. I suggest adding more butter and cream, and maybe use just one egg.

Once you taste this, you won't ever go back to the marshmallow-topped variety. I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you.

5 sweet potatoes

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350º.

Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans.

Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Ultimate Green Bean Casserole

6 strips bacon

½ onion, finely diced

1½ cup chopped button mushrooms

3 cloves garlic, minced

2 cans cream of mushroom condensed soup

¼ cup milk

1 cup shredded Monterey Jack cheese

Salt and pepper

4 cans cut green beans, drained

1½  cups French fried onions

Preheat the oven to 350°.

Lightly spray a 13X9” baking dish with nonstick cooking spray.

In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, and then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute.

Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.

Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot a bubbly.

Buttery Pecan Crunch Crust

1/2 cup chopped pecans

1/4 cup brown sugar

1 cup all-purpose flour

1/2 cup butter, melted

Preheat oven to 400º.

In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.

Reserve 1/2 of the mixture for topping the pie, and then press the rest evenly into a 9 inch pie pan. Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.