Tuesday, April 16, 2013

Kira's easy feta dip


Easy Feta Dip

Ingredients
about 1/3 cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
8 ounces feta cheese, crumbled (see Note)
2-3 teaspoons Cavender's Greek seasoning
fresh baguette, sliced thinly

Instructions
1. On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more
or less here depending on your preference.
2. Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning
to taste.
3. With a spoon carefully combine the ingredients.
4. Serve with warm sliced baguettes for scooping up the dip.
Notes
Fresh feta that comes in a block is what is preferred here. It's a lot more moist. The precrumbled cheese
is fine but a little more dry.

Sunday, April 14, 2013

Konnie and Ken's Spinach Articoke Dip

Spinach Articoke Dip

By Annette Seaver

This was a recipe from a friend of mine who was a professional chef….he did everything by weight…..I have tried to convert the weight measures to cup measures so if you don’t have a food scale…the cup measures are close.   This makes quite a bit…so you may want to cut all the cheese in half…if you aren’t going to feed a lot of people. It does keep really well…..or you can make it and freeze some of it….)

4 oz spinach (if frozen cook and then squeeze the moisture out….or you can thaw and do the same thing…but you need to really squeeze the moisture out of the spinach)
1 lb cream cheese  (2 pkgs)
3 oz. mozzarella cheese   (about ½ cup)
3 oz.  Swiss Cheese   (about ½ cup)
3 oz  Asiago cheese (like parmesan but stronger, usually in the deli section)
3 oz Monterrey Jack cheese (about ½ cup)
8 oz whipping cream  (1 cup)
½ tsp. white pepper   (white pepper has a different flavor than black pepper, it’s a stronger flavor and a lighter color…worth the investment)
1 jar of marinated artichoke hearts….finely diced or processed

Grandma Ludwig's Sour Dough Starter

Sour Dough Starter
Store starter in the refrigerator in a plastic container with a hole in lid. until the night before making pan cakes or waffles
Add to starter  2 cups flour
                      2 cups milk
                      1 cup starter
                      pinch of salt
                                       Leave overnight at room temperature covered.
In the morning take out
1 cup starter and store in  a jar in the refrigerator  Do not cover tightly or leave anything medal in starter.
Add to remaining batter 2 eggs
                                     1/2 cup sugar
                                     3 TBS cooking oil
                                      1 1/4 teas. soda
                                     enough milk to make thin batter
                                                       I also add 1/2 teas Baking Powder
Beat well for 1 minute

Roasted Asparagus with Balsamic vinegar sauce


asparagus
salt
pepper
2 Tablespoons butter
1 teaspoon balsamic vinegar
2 teaspoons soy sauce




Clean and remove tough ends from asparagus.  Spray cookie sheet with Pam.  Lay asparagus out side by side.  Salt and pepper asparagus and roast at 400 degrees for 10-12 minutes.  While cooking, brown 2 T butter, remove from heat and add 1 tsp. balsamic vinegar and 2 tsp. soy sauce.  When asparagus is done, drizzle butter mixture over asparagus.  It is SOOOO yummy!