BEEF ROULADES

I'm in a red meat mood. Guess I'll haffta get some Pinot Noir.

BEEF ROULADES

• 2 lb. beef round, rump or sirloin tip, cut ½ inch thick
• salt and pepper to taste
• 12 slices bacon
• 1 medium onion, thickly sliced
• ½ cup unsifted all purpose flour
• 1 cup condensed beef consomme
• ½ cup water or red wine

Cut meat into 12 serving pieces; pound to 8 inch thickness. Season with salt and pepper.

Microwave bacon in shallow glass baking dish about 8 minutes or until partially cooked; reserve bacon drippings. Arrange bacon slices on each piece of meat.

Place one onion slice over each slice bacon. Roll up jelly-roll fashion; secure with toothpicks. Coat each meat roll with flour.

Heat bacon drippings over medium heat in freezer to range type glass ceramic Dutch oven. Add meat rolls and brown on all sides.

Stir in remaining flour, the consomme and water. Cook for 15 minutes at a medium high heat.

Bake for 35 to 40 minutes at 350° or until meat is tender.

Have a great weekend.

Editor

http://www.holyprotectioncookbook.com/

CHICKEN KIEV

A little russian flavor. Not much commentary today.

CHICKEN KIEV

• 2/3 c. butter
• ½ c. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. basil
• ½ tsp. garlic salt
• 2 chicken breasts, split
• ¼ c. dry white wine or apple juice
• ¼ c. chopped green onion
• ¼ c. chopped parsley

Preheat oven to 375°. In a 2 quart saucepan, melt butter.

On a piece of wax paper, combine bread crumbs, cheese, basil and garlic salt.

Dip chicken breasts in melted butter, then roll in bread crumbs to coat.

Place skin side up in ungreased 9-inch square baking dish. Bake in 375° oven for 50 to 60 minutes.

While chicken is baking, add wine, onion and parsley to remaining melted butter.

When chicken is golden brown, pour butter sauce over and around.

Return to oven for 3 to 5 minutes more or just until sauce is hot.

Serve with sauce spooned over. Good with wild rice as an accompaniment.

More tomorrow.

Editor

http://www.holyprotectioncookbook.com/

MATT'S HONEY MUSTARD

This one is easy. It took a little experimentation to come up with the right mix, but you know moms. It really should be named after her, but she is letting Matt have the glory.

MATT'S HONEY MUSTARD

• ½ cup Miracle Whip
• ½ cup honey
• ¼ cup prepared yellow mustard

Mix all ingredients together.

Matt eats this on salad, dips chicken, beef, pork, or anything else he can find that's edible.

Editor

http://www.holyprotectioncookbook.com/

LIZ'S POTATO SALAD

Here's another namesake recipe. It's orange. Distinctive and darn good!

Try this one. You will not be disappointed.

LIZ'S POTATO SALAD

• 7 potatoes, cooked, peeled and sliced
• 3 cup French Dressing
• ¾ cup celery, diced
• 3 cup green onion with tops
• 4 hard cooked eggs, chopped
• 1 cup mayonnaise
• ½ cup sour cream
• 1½ tsp. horseradish mustard
• salt
• celery seed

While potatoes are still warm pour French Dressing over them and toss.

Chill for 2 hours.

Then after chilled, add celery and onions.

Chop eggs and add to potatoes.

Add remaining ingredients and mix well.

Add salt and celery seed to taste.

Thanks,

Editor

http://www.holyprotectioncookbook.com/

BEEF AND PASTA SALAD

Have you started your new year's diet yet? You can ease into by trying this substantial salad recipe. I say substantial because it has meat protein in it.

This one is really good! I think its the dressing that does it. Nothing special, but I always go back for seconds. Then again, maybe its the cherry tomatoes.

BEEF AND PASTA SALAD

• 3 cups rotini, cooked and drained
• 1 lb. boneless stir-fry beef strips
• 2 tsp. instant beef bouillon
  2 Tbsp. olive oil
• 1 cup bottled Italian salad dressing
• 6 oz. Provolone cheese, cut into cubes
• 1 large green bell pepper, cut into strips
• 1 cup cherry tomato halves
• ½ cup sliced pitted ripe olives
• Grated Parmesan cheese

In large skillet, brown meat and 1 tsp. bouillon in oil and remove from skillet.

In large bowl, combine meat, rotini, salad dressing and remaining 1 tsp. bouillon.

Let stand 15 minutes.

Add remaining ingredients except Parmesan cheese; mix well.

Cover and chill. Serve with Parmesan cheese.

Appreciate your time,

Editor

http://www.holyprotectioncookbook.com

Happy New Year

I know - If I here that one more time.......

Tough. It's the new year 2006 AD.

It is up to you to make it happy.

Regular (mostly) posts to resume tomorrow.

Thanks for stopping in.

Editor

Ramen Salad

Afternoon. I seem to be on a light-fare kick lately. Maybe it has something to do with all that candy I ate around Christmas.

You too? Good. I am not alone.

I really like this one and you can throw in some sunflower seeds too.

I know the noodles aren't really good-for-you food.

Take some fish oil to make up for it.

RAMEN SALAD

Salad:

• 1 pkg. ramen noodles

• 2 Tbsp. sesame seeds (optional)

• ½ cup slivered almonds

• 2 to 3 green onions (chopped)

• 1 head lettuce (torn)

• 1 cup cooked shrimp, crab, or chicken

Dressing:

• 2 Tbsp. sugar

• 1 tsp. salt

• ½ tsp. pepper

• ¼ cup oil

• ¼ cup red wine vinegar

In large salad bowl, put green onions, almonds, lettuce and meat.

Prepare ramen noodles (as for a side dish) according to the package and let cool. Add to lettuce, along with the salad dressing.


By the way, if you notice a difference in the look of the post, its because I'm trying something different today. I'm posting while in Firefox.

Eating lite,

Editor

Holy Protection Cookbook

GRANDMOTHER'S ORANGE SALAD

I trust you had a wonderful Christmas - weather notwithstanding.

I know this recipe is more of a spring/summer mix but it's in the sampler and therefore is part of my recipe post campaign I talked about a few days ago.

And no, I'm not really sure who's grandmother, but she could cook.

GRANDMOTHER'S ORANGE SALAD

• 1 can (11 oz.) mandarin oranges
• 1 can ( 8 oz) crushed pineapple
• 1 pkg. (6 oz.) orange flavored gelatin
• 1 pint orange sherbet, softened
• 2 bananas, sliced
• water

Drain oranges and pineapple, reserving juices, set oranges and pineapple aside. Add water to juices to measure 2 cups.

Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved.

Stir in sherbet until smooth. Chill until partially set (watch carefully).

Fold in oranges, pineapple and bananas. Pour into an oiled 6 cup mold. Chill until firm.

As Scarlett uttered, "Tomorrow is another day."

Editor

http://www.holyprotectioncookbook.com/

MACARONI SALAD

Short post this morning. Another honorific recipe.

JACK'S MACARONI SALAD

• 1 large package small shell macaroni
• 1 cup finely chopped radishes
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• 1 cup finely chopped onions (optional)
• 2 hard boiled eggs (chopped)
• 1 cup mayonnaise
• 2/3 cup sour cream
• dash of paprika
• salt and pepper to taste

Cook and drain shell macaroni according to package instructions. Add the remaining ingredients to drained macaroni. You may add additional mayonnaise for best consistency. Best when chilled for several hours.

Thanks for listening.

Editor

http://www.holyprotectioncookbook.com/

Merry Christmas

I doesn't matter what religion or spiritual road you follow,

YOU can still have a Merry Christmas.

It's all in your attitude, no matter the day!

In any event, I had a superb spread last night. Had some shrimp in it. I'll get that recipe and post it ASIC (as soon as I can).

I want to pass this on in the spirit of the season:

International Christian Orthodox Charities

Its up to you,

Editor.

Here's a great spread for your finger food

HUNGARIAN CHEESE SPREAD

• 8 oz. cream cheese, softened
• ¼ lb. feta cheese
• 1 stick butter (NOT margarine)
• 1 tsp. Hungarian paprika
• ½ tsp. caraway seeds
• 1 tsp. prepared mustard
• 1 or 2 green onions, finely chopped
• a few chives finely chopped

Cream all ingredients until smooth.

Spread it on crackers, breads - even use it to adorn meat sandwiches.

I gotta go. I don't have my shopping done yet. Merry Christmas!

Editor

http://www.holyprotectioncookbook.com/

CHEESE-STUFFED MUSHROOMS

I'm planning on moving this blog to wordpress in the near future. Not that you really care, I just thought I'd pass that info along.

I'm also going to post the recipes that we publish in the sampler here. One a day hopefully until I've exhausted that supply. It just makes things a little easier on me.

Selfish, aren't I?

CHEESE-STUFFED MUSHROOMS

• 2 pints fresh mushrooms (may use canned broiled mushroom crowns, drained. 2 - 6 oz. cans)
• 1 Tbsp. finely chopped onions
• 1 tsp. olive oil or vegetable oil
• ¼ cup finely chopped salami
• 1 Tbsp. catsup
• ¼ cup smoke-flavored cheese spread
• fine soft bread crumbs

Preheat oven to 425°. Wash mushrooms and trim off tips of stems. Remove stems and chop enough to make α cup. If using canned, hollow out mushroom crowns and chop enough pieces to make 3 Tbsp.

Cook pieces with onion in oil. Stir in salami, catsup, and cheese. Stuff into mushroom crowns. Sprinkle with bread crumbs. Bake on ungreased baking sheet for 6-8 minutes or until hot.

Thanks for reading. Post a comment or something.

Editor

http://www.holyprotectioncookbook.com/

While I try to get the eggnog recipe....

You have to forgive me. I've been traveling and haven't been able to update regularly. By the way, it's bloody cold in Chicago.

While still trying to get pry the eggnog recipe from the source, I thought you might want to try another drink mix we really like. We tend to do our own thing in addition to the traditional ingredients. This one doesn't go too far out but it does add a lot of body. The recipe below is for one drink. It 's filling too.

Brandy Alexander

• 0.5 oz Brandy (we like Christian Brothers)
• 2.0 oz of whipping cream
• 0.5 oz of Creme de Cocao
• tablespoon or so of vanilla ice cream
• quarter teaspoon of nutmeg

Blend. Strengthen to taste.

Thanks for sticking with me,

Editor

Sausage Cheese Balls

It's the holidays. Duh?!

You might be entertaining and want an easy to fix, warm finger food. Give these a shot. Serve them with toothpicks....Maybe green, red and white for a more festive look.



SAUSAGE CHEESE BALLS

• 2 lb. Jimmy Dean regular sausage
• 1½ cups all-purpose baking/biscuit mix
• 4 cups Sharp cheddar cheese, shredded
• ½ cup finely chopped onions
• ½ cup finely chopped celery
• ½ tsp. garlic powder

Preheat oven to 375 F. Mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen. Sausage cheese balls can be frozen uncooked.

I'm still working on the eggnog recipe. Its highly classified. Seriously.

Thanks.

Editor

HUMMAS YUHKNEE

There are no matching documents. That's what Google says you search the phrase.

Don't ask me why. They do ask if I mean Hummus Yukon. It could be a different spelling, but as far as I know it is spelled as I have it.

It's normally a lenten dish. It's good stuff. Hearty enough to fill you for the those no meat meals or use a smaller portoin for a side dish. It makes a good soup before a main course too.

Try it.

Leave a comment if you can locate an origin or other info.

HUMMAS YUHKNEE

• 1 onion, chopped fine
• 1 can drained chick peas
• 1 eggplant, chopped
• 2 zucchini, chopped
• 1 white potato, chopped
• 1 sweet potato, chopped
• 1 can tomato past
• 1 can chopped tomatoes
• salt, pepper, allspice to taste

Saute onion in 2 Tbsp. of water. Add chick peas and continue cooking slowly until almost done. Add raw vegetables and tomato paste diluted with 2 cups of water. Add salt,pepper, and allspice. Simmer until tender. Usually takes about an hour.

We have a whole section in the cookbook dedicated to Lenten dishes. Click on over to www.holyprotectioncookbook.com and download our sampler version.

Thanks.

The Editor

Little Help on Post Holiday Weight Loss

You gotta plan ahead. So I'm tossing (smile) you a recipe that's easy and tasty.

I can't help you with the name. You are on your own.

I can't do the onions though, I like them but they come back to haunt me about six hours later.

MUNGO SALAD

Salad:

• 1 head Romaine lettuce (may add a head of iceberg)
• 5 or 6 green onions
• 6 to 8 slices bacon, crisped and crumbled
• 1 cup shredded Provel & Fontinella cheese combined (may substitute Provolone)

Dressing:

• 1 packet Good Seasons Italian dried dressing mix
• ¼ cup red wine vinegar
• 2 Tbsp. water
• ½ cup oil
• 1 to 2 Tbsp. sugar

Combine salad ingredients. Mix dressing ingredients in cruet and add to salad as desired.

Just lending a hand to lighten your fork,

Editor

Weights and Measures

I ran across some tables for various weights and measures recently. I found out some things I didn't know. Now that I know them, I think possibly the only use I will find for a couple of them are in Trivia games and crossword puzzles.

Did you know that:

LIQUID MEASURE

4 gills (gi.)........... = 1 pint................. pt.
2 pints................ = 1 quart................ qt.
4 quarts................ = 1 gallon............... gal.
31-1/2 gallons.......... = 1 barrel............... bbl.
2 barrels (63 gallons) ............ = 1 hogshead............. hhd.


DRY MEASURE

2 pints (pt.)........... = 1 quart................ qt.
8 quarts................ = 1 peck................. pk.
4 pecks................. = 1 bushel............... bu.

APPROXIMATE MEASURE OF 1 POUND OF FOOD

Beans, dried.................. 2 CUPFULS
Butter........................ 2
Coffee, whole................. 4
Corn meal..................... 3
Flour......................... 4
Milk.......................... 2
Molasses...................... 1-1/2
Meat, chopped, finely packed.. 2
Nuts, shelled................. 3
Oats, rolled.................. 4
Olive oil..................... 2-1/2
Peas, split................... 2
Raisins....................... 3
Rice.......................... 2
Sugar, brown.................. 2-2/3
Sugar, granulated............. 2
Sugar, powdered............... 2-3/4

APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD

Butter........................ 1/2 OUNCE
Corn starch................... 3/8
Flour......................... 1/4
Milk.......................... 1/2
Sugar......................... 1/2

APPROXIMATE WEIGHT OF 1 CUPFUL OF FOOD

Butter........................ 8 OUNCES
Corn meal..................... 5
Corn starch................... 6
Flour......................... 4
Milk.......................... 8
Molasses..................... 10
Nuts, shelled................. 4
Raisins....................... 5
Sugar......................... 8


Relative Proportions:

3 tsp. = 1 Tb.
16 Tb. = 1 c.

I'm still working on that eggnog recipe. Stay tuned.

Editor

"Here's something that will make you smile..."

Someone sent this funny story to me the other day and I thought it would make you smile so I'm sharing it with you here....besides it has something to do with cooking.

"The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71. Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies & Captain Crunch. The grave site was piled high with flours. Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times he still was a crusty old man & was considered a roll model for millions. Doughboy is survived by his wife Play Dough, two children, John Dough and Jane Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart. The funeral was held at 3:50 for about 20 minutes. If this made you smile for even a brief second, please rise to the occasion and take time to pass it on and share that smile with someone else who kneads it."

Back to regular programming tomorrow,

Editor

Honey Mustard Dressing

Oh Man, I can't believe I left out cole slaw for the sides to go with my all-time favorite food yesterday. I should be flogged. A good recipe for the slaw can be found here.

Onward.

A few days ago, I told you that some of the recipes in the cookbook are named after people for one reason or another. There's a honey mustard recipe in there. It's quite good and only has three ingredients.

I have another one. It's supposed to be a knock-off of a national chain's recipe for honey mustard. I'll give you the recipe as I have it. I've had it and like it and so does the individual that has his namesake in the cookbook.

If you'd like to know which chain, leave a comment or something and I'll let you know which one.

• 2/3 cup mayonnaise
• 1/4 cup honey
• 2 tablespoons Grey Poupon Dijon mustard
• 1 teaspoon white vinegar
• a pinch of paprika
• a pinch of salt

Combine them in bowl and whisk until well blended.

It makes about a cup.

Have a great day,

The Editor

CHICKEN AND DUMPLINGS

IF I had to choose my favoritest :) all time food it would be chicken and dumplings. Throw in some corn, mashed potatoes (mashed not whipped) and sausage gravy (I'll settle for milk gravy), green beans with bacon.......Man, I'm just in heaven. I'll eat till it comes out of my ears. I know, gross.

The secret is the eggs. Dumplings gotta be made with eggs.

• 1 whole chicken, seasoned, boiled, and de-boned
• chicken broth
• 1 small can Milnot milk
• 1 egg
• 2 Tbsp. oil
• 1 tsp. vinegar
• salt
• 2 cups flour

Mix Milnot milk, egg, oil, vinegar, and salt together. Add flour. This will make a soft dough. Roll out as thin as desired. Cut into strips. Add cooked, deboned chicken to broth and bring to a boil. Drop strips of dough into broth a few at a time. Boil about 15 minutes. Do NOT stir as this will break up the dumplings.

Okay, I'm hungry now.

Editor