July 23, 2014 by Cissy Fridfinnsson

Pecan Rice Casserole

I bet you have memories tied to food. This rice casserole has so many memories for me. The first time I had it was at a luncheon on the day of my Father’s memorial service. The casserole was prepared by one of many precious friends who provided the luncheon for our family. Since then we have enjoyed it at lots of covered dish meals and it is one of our Apples of Gold favorite recipes. I love it because it is easy to put together ( 5 ingredients) and then in the oven it goes. This frees my stove top and allows me to take care of other things for the meal. I love the decorating of my table and making it special for my guest. Sometimes the food is an after thought. Oh yeah, folks are coming to eat as well as enjoy a beautiful table and fellowship. You will love having this recipe when you are asked to bring a side dish. It is so favorable and there will not be any left overs. Funny story – I once went to a dinner meeting and the hostess asked us to bring a side dish and she would provide the entree. Well, we did not coordinate what everyone was bringing. Usually it works out with a good variety of dishes. But on this night, everyone who came through the door brought a potato casserole. We did not have a vegetable, bread, dessert not anything but potatoes and ham. We have laughed about that for 15 years. I learned my lesson that when I have my guest bring a dish I always make sure we have what we need for a complete meal. Make this tonight, invite your family, neighbors, and friends over and have them bring part of the meal. Set a pretty table with flowers and candles, simple but attractive and relaxing. Also make two one for your meal and one for the freezer. Enjoy, Cissy

Butter in saute pan with rice added for browning. Do not add pecans at this point they will get brown.

Set a pretty table with flowers and fabric down the middle. — Set a pretty table with flowers and fabric down the middle and invite the guest and oh yeah, cook something yummy.

Pecan Rice

Rich beef broth flavored rice with pecans on top

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Servings: 7

Course: Main Course

Ingredients Method Notes

Ingredients

1 stick butter
1 cup Uncle Ben's Converted Rice, or Wild Rice
1 cup pecan halves
1 can beef broth
1 can French onion soup

Method

Melt Butter; add rice cook for a 2 to 3 minutes.
Add pecans and continue browning; watch carefully pecans will brown quickly.
Place in 1 1/2 quart casserole dish; Add broth and soup; stir to mix. Pecans will float to the top.
Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Total baking time 45 minutes. If rice is too wet continue baking till fluffy.

Notes

This can be made ahead and kept warm in over or in a warming oven till time to serve. Cover tightly with foil so it will not dry out.

To freeze: Make sure to cook in a freezer safe dish, cool completely, wrap tightly and freeze to enjoy later.

This rice dish is so delicious with so many entrees. Enjoy!

June 25, 2014 by Cissy Fridfinnsson

Brandied Mushroom Dip

“The Best I Ever Made”

Oh my, this is a good dip and out of the ordinary. We first served it at Gourmet Club at our house when we did a French Menu. We used it as a starter along with a Bacon and Leek Quiche. The Quiche was a favorite of Julia Child. I will share that recipe soon. The mushroom dip is hearty and it could be used for a light entrée if served with bread, cheese , crackers and some fruit. Sounds like a picnic in the making. Men really love this dip but I must say our friend Marcy said she could be just fine for dinner with this dip and the good crusty French Bread we served with it. Of course, we all ate our share of Coquilles St. Jacques, buckwheat crepes with tomatoes and cream, squished potatoes and the best ever Crepes Suzettes with vanilla ice cream. But, this is not about all that yummy French Food but this hearty mushroom dip. I hope you will give it a try and invite your neighbors over, showing hospitality and spreading Joy.

Saute Par-tay Gourmet Cooking Group: We meet monthly during the fall and winter and cook together. So much fun and fellowship with kindred spirits who love cooking and eating good food. We all cook!!!

Coquilles St. Jacques - Scallops in a heavenly cream sauce served over mushrooms and shallots. Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes. Our French Gourmet Club dinner.

Our plater Cliff making our presentation look good. We served Coquilles St. Jacques – Scallops in a heavenly cream sauce served over mushrooms and shallots. Buckwheat Crepes with Thyme Cream Tomatoes and Squished potatoes.

Crepes Suzette - LIghting the Grand Marnier to flambe the crepes.

With the lights down low Bill and I made the Crepes Suzettes with everyone watching. We lit the Grand Marnier to flambe the crepes. We managed not to catch anything on fire. Yeah!!! Really an easy and impressive dessert. I will be posting the recipe. You will want to impress your friends.

Mushrooms ready for chopping. Tidbit Tip - If your chopping sheet does not have a slide proof bottom wet a paper towel and place under it. This will keep it from sliding.

Mushrooms ready for chopping. Tidbit Tip – If your chopping board does not have a slide proof bottom wet a paper towel and place under it. This will keep it from sliding.

Finely chop mushrooms. Tidbit Tip: Use a Santoku knife to help the mushroom not to stick to the knife. (My favorite knife)

Finely chop mushrooms. Tidbit Tip: Use a Santoku knife which helps the mushroom not stick to the knife. (Santoku is my favorite knife) See The Thursday Tidbit post on knives.

Saute onions and mushroom in butter about 5 minutes

Saute onions and mushroom in butter for about 5 minutes

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes. Cook, stirring occasionally for about 5 minutes.

Add red peppers, ham, parsley, Mrs. Dash, Worcestershire and red pepper flakes. Cook, stirring occasionally for about 5 more minutes.

Brandied Mushroom Dip

Recipe Type: Appetizer

Cuisine: French

Author: Cissy Mathews

Hearty mushroom dip or light entrée.

Ingredients

4 tablespoons butter
1/2 cup onion, finely chopped or 1 teaspoon onion powder (I used onion powder)
1/2 pound mushrooms, finely chopped
1/2 cup roasted red peppers, drained and finely chopped
1/4 lb deli ham, finely chopped
1 tablespoon dried parsley
2 tablespoons Cognac (optional)
2 teaspoons dry breadcrumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Mrs. Dash
1 teaspoon Worcestershire Sauce
1/8 teaspoon red pepper flakes.

Instructions

Melt butter in a large skillet over medium heat, and then sauté onions and mushrooms for about 5 minutes.
Add red peppers, ham, and parsley, Mrs. Dash, Worcestershire and red pepper flakes; cook for about 5 minutes. Add Cognac and stir until it has evaporated a bit, about 90 seconds. Remove from heat and stir in breadcrumbs, salt and pepper. Serve warm or chilled. We like it warm.

Notes

If using onion powder instead of raw onions; start recipe by sautéing mushrooms in the butter and add onion powder with other spices.[br][br][br]Serve with crusty French Bread, or crackers.[br]It is substantial enough to take along on a picnic as a light entrée, along with bread, cheese, strawberries and some good white wine. Pack a picnic and invite your family and friends and spread some Joy

June 17, 2014 by Cissy Fridfinnsson

Chocolate Kahlua Mousse

I don’t even know where to start to describe this oh so easy and delicious dessert. It is one of the favorites of the Apples of Gold team and students. My husband, Bill, loves, loves this dessert. The coffee flavor with chocolate and cream who wouldn’t love it? You can make it days ahead and serve it in beautiful glasses of all shapes and sizes or in simple clear plastic cups. It is also great for making a chocolate trifle, using as a fruit dip or to fill a cake. Your family and guests will think you have worked hard in the kitchen making such a gourmet dessert that is beautiful to serve and enjoy. It is so creamy and explodes with flavor with each bite. You can serve it with cookies; like in the photos or you can dress it up with some red, ripe raspberries. There is nothing better than chocolate and raspberries right? The Kahlua is optional so don’t worry if you don’t have any on hand. No reason to run off to the store to buy some for such a small amount that the recipe calls for, but if you do you could have Kahlua and coffee. Yum!!! Of, course I am going to encourage you to make a double recipe, and it works fine to double it, to share with friends and family bringing Joy into their lives. It will be “The Best You Ever Made”.

**Served in different glasses and for on the go plastic.**

Anna Lee’s