French onion soup

This is really good--never had better in any restaurant.  The recipe is from Southern Living and makes 8 generous servings.  And it's really easy to make.

6 large sweet onions, sliced thin
1/4 c butter, melted
1/2 t salt
1/2 t pepper
32 oz beef broth (I used homemade)
2 cans beef consommé
1/4 c dry white wine
1 t thyme

Combine onions, melted butter, salt and pepper in slow cooker and cook 8 hours on low.  Stir in broth, consommé, wine and thyme and cook 15 minutes more (or until hot).

Cut 2" thick slices of French bread and top with shredded Gruyere cheese.  Put under the broiler until cheese melts.

Ladle soup into crocks and submerge cheese bread in broth.

Mulled cider

A great warm spiced cider for the holidays!


Qty Measure Ingredient
------------------------------------------------------------
1 quart cider
1/4 cup orange juice
1/4 cup brown sugar
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon ginger
1 cinnamon stick

Instructions: Heat cider and orange juice in a large saucepan.  Add spices.  Bring almost to a boil, stirring occasionally.  Remove from heat, cover and let steep for an hour.  Remove cinnamon; reheat and pour into mugs.  Serve with fresh cinnamon stick stirrers.

Avocado tomato mozzarella salad

This is from www.justaspoonfulof.com.  Just in time for tomato season.  This is simple and really delicious.

2 avocados, peeled, pitted and cut in cubes
3 tomatoes, peeled and cut in cubes
1 ball of fresh mozzarella, cut in cubes
2 T olive oil
10-15 basil leaves, chopped or 2 t dried basil
salt and pepper to taste

Put the tomatoes, avocados and mozzarella in a bowl.  Drizzle with olive oil.  Add basil, salt and pepper.  Serve immediately

Roast chicken (slow cooker)

This delicious recipe is from Fix it and Forget It.  Had it last night with one of our fresh chickens.

1 T salt
2 t paprika
1 1/2 t onion powder
1 1/2 t garlic powder
1 1/2 t basil
1 t dry mustard
1 t cumin
2 t pepper
1/2 t thyme
1/2 t savory

2 T butter
2 c chopped onion
(original recipe also calls for 1 c chopped green pepper but I don't use)

1 roasting chicken

Combine the seasonings in a small bowl.

Saute the onion (and pepper, if you use it) and 3 T seasoning mix in butter until onions are golden.  Stuff chicken cavity with cooled onions.  Sprinkle the outside of the chicken with the remaining 1 T seasoning and rub in well.

Put the chicken in the slow cooker, cover and cook on low for 6 hours.

Put the juice from the chicken, the onions from the cavity, and 1/4 c flour in a saucepan and cook until thickened.  Add broth if you like it thinner.

Blueberry cake

3 T butter
1/2 c sugar
2 large eggs
1/2 t vanilla
1/2 c sour cream
1 c plus 2 T flour
1/2 t baking soda
1/4 t salt
1 1/2 c blueberries

Line the bottom of a slow cooker with parchment paper.  Coat the paper and the sides of the crock with cooking spray.

Cream butter and sugar until fluffy.  Add eggs, one at a time, vanilla and sour cream, beating until well mixed.  Add 1 c flour, baking soda and salt and beat just until mixed (do not overbeat).  Toss blueberries in 2 T flour and fold into batter.  Spread batter in slow cooker.  Cover and cook on high until cake tester comes out clean (2 1/4-2 1/2 hours).

This moist, yummy cake is from Not Your Mother's Slow Cooker (Hensperger).  I cut back the sugar to 1/3 c and didn't miss it at all.  Great way to use some fresh blueberries.  If you use frozen, they must be thawed before cooking in the slow cooker.

Rhubarb slush

Here's a summer beverage treat.

Rhubarb slush

Source:   Taste of Home, 5/09
Website:  www.tasteofhome.com


Qty Measure Ingredient
------------------------------------------------------------
8 Cup rhubarb, diced
16 Ounce strawberries, frozen
3 Cup Sugar
8 Cup Water
1 pkg strawberry gelatin
1/2 Cup lemon juice

Instructions: Bring rhubarb, strawberries, sugar and water to a boil.  Reduce heat and simmer 5-10 minutes, until rhubarb is tender.  Press through a sieve; discard pulp (instead, I puree in my VitaMix blender and don't discard anything).  Stir in gelatin and lemon juice until dissolved.  Freeze, stirring occasionally.

May be frozen for up to 3 months.

To serve, mix equal parts frozen rhubarb mixture and ginger ale (I prefer 7-Up).

Asparagus fritters

Oh, boy, try these for a real treat.  Absolutely delicious.

Asparagus fritters

1 c cold water
2/3 c yellow cornmeal
1/2 c flour
1/3 c cornstarch
1 egg, lightly beaten
1 t baking powder
1/2 t salt
1 pound asparagus, trimmed
1/2 c Dijon-style mustard
2 T fresh dill
2 T honey

Place an ovenproof dish in the oven; preheat to 200.

Dip:
Mix mustard, dill and honey

Batter:
Whisk together water, cornmeal, flour, cornstarch, egg, baking powder and salt.  Batter will be lumpy.

Heat 1" of oil in a large skillet.  Dip asparagus spears in batter, letting excess drip into bowl.  Slide 4-5 spears into oil at a time, frying until golden.  Remove with tongs.  Drain on paper towels, then put in dish in oven to keep warm.

Serve fritters with dipping sauce.