| Recipes with a taste of nostalgia
You can't taste nostalgia, but it's wafting through all those cherished dishes you loved as a kid. Think back to those childhood faves: chances are you wish you could recreate them to taste just the way your mother, grandmother or aunt used to make them. For those of us who grew up without getting those recipes, the delicious memories are about all we've got left. This fall, though, two new books on “lost" recipes are bringing us back to the past, when dishes such as German Potato Soup, Mile High Bologna Pie, Mashed Potato Fudge, Charlotte Russe and Orange Jellies were easy to find, and we ate them without guiltily wondering how much fat/salt/sugar they contained. My 10 siblings and I grew up eating beef stroganoff, chicken gravy and biscuits, fried bologna sandwiches, and homemade banana cream pie – and it was a sweet life indeed.
Cookbooks offer fare for picnics and parties
Recipes: Greek orzo, pumpkin shrimp chowder, farmers' root vegetable soup, veal and portobello mushroom stew, creamy wild mushroom bisque, lobster soup and sweet potato soup with caramelized onions. Special equipment: For most recipes you will need a stock pot. Some suggest using a handheld immersion blender, but the same result can be achieved with a traditional stand-up blender. Creamy Wild Mushroom Bisque 1 tablespoon salted butter 2 whole cloves garlic 1 large Spanish onion, peeled and diced 1 cup diced celery 1 pound shiitake mushrooms 2 large portobello mushrooms 1/4 pound chanterelle mushrooms 2 to 3 large Yukon Gold potatoes, peeled and quartered 6 cups homemade chicken stock 2 teaspoon fresh thyme leaves 1 cup light cream Kosher salt and freshly ground black pepper, to taste 2 tablespoons dry sherry 2 teaspoons Worcestershire sauce 1 tablespoon olive oil - Melt the butter in a stock pot over medium high heat.
Cooking for Guests Who Don't Eat Meat This Holiday Season? Help is ...
They can also answer common questions, like "Can I serve my vegetarian guests potatoes cooked in the same pan as meat?" or "Are eggs ok for vegetarians to eat?" On top of finding that more and more people are eating meatless meals, Lightlife's survey also found that more people simply want healthier food options. With Smart Stuffers, Lightlife offers an easy solution. Each Smart Stuffer is easy to heat and eat from the freezer to the microwave or oven, and features bold, familiar holiday flavors with less than half the fat and calories as their meat counterparts. You don't have to be a vegetarian to enjoy all three varieties: Smart Stuffers are currently available at Whole Foods. Try Lightlife's Smart Stuffers, and bypass the holiday season's overindulgences.
Leave fragrant hermit bars on their own for a day
Q: I'm looking for a recipe for old-fashioned cookies called hermits. I used to buy these bar cookies from Logan's Bakery on Jean Talon St. and haven't tasted them since Logan's closed. I'm pretty certain there is molasses in these cookies. Kathy Email .
Dining review: Yazoo's
Any place I can eat a chocolate fudge pie while listening to Isaac Hayes tell me what a bad shut-yo-mouth John Shaft is, well, that place is OK by me. Judging by the fact that it's survived a year with big-money chains surrounding it, Yazoo's Restaurant is popular with the folks in Bartlett too. Glancing at the menu, my first thought was of folks I know from the Delta who are outraged when restaurants claim to serve Delta-style food and then deliver mussels, or sea bass. Or truffle butter. .
Death by Chocolate Trifle Dessert
I use a hammer to crush candy bars in their wrappers. This is a wonderful, delicious dessert for a buffet or large gathering. It's so easy to make and can be made the day before. Ingredients 1 box brownie mix, prepared according to package directions
2 boxes (1-1/2 ounces each) instant chocolate pudding, prepared according to package directions
12 ounces non-dairy whipped topping
9 Heaath candy bars, partially crushed Instructions Cool and break brownies into 1-inch chunks. Prepare pudidng according to package. Layer in 1/3 brownie, 1/3 pudding, 1/3 whipped topping and 1/3 crushed candy in a glass trifle bowl. Repeat layering two additional times, ending with whipped topping. Sprinkle remainder of crushed candy bars on topping and place a maraschino cherry in the middle for presentation.
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