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Recipes
Salads: Charlotte Observer's Cauliflower, Fennel and White Bean Salad
By JoFClark
Heat olive oil in a small frying pan Using your thumb and forefinger, pinch the thyme sprigs and then slide them t...
- 1/2 cup olive oil
- 2 long sprigs fresh thyme
- Zest and juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 small head of cauliflower, cut into bite-sized florets
- 1 (15 ounce) can white beans, drained and rinsed
- 1 fennel bulb, thinly sliced
- Handful fresh chives, minced
- Handful fresh parsley, minced
- 1/2 cup crumbled feta cheese
- Kosher salt
- Freshly ground black pepper
Breads: Pumpkin-Orange Muffins
By JoFClark
Preheat oven to 375 degrees
- Canola oil spray
- 1 egg
- 1/2 cup skim milk
- 1/2 cup canned pumpkin
- 1/4 cup canola oil
- 1 5 dried grated orange zest
- 1 1/2 cups unbleached flour
- 1/2 cup sugar
- 1 t baking powder
- 1 t cinnamon
- 3/4 t nutmeg
- 1/4 t salt
Eggs: Potato Breakfast Casserole
By JoFClark
Cover hash browns with hot water, let stand 10 minutes
- 1 6 oz package hash brown potato mix with onion
- 1 quart hot water
- 5 eggs
- 1/2 cup cottage cheese
- 1 cup (4 oz) shredded Swiss or Cheddar cheese
- 1 green onion, chopped
- 1 t salt
- 1/8 t pepper
- 4 drops hot sauce
- 6 slices bacon, cooked, drained and crumbled
- Paprika
COOKIES: GIANT CRINKLED CHOCOLATE CHIP COOKIES
By JoFClark
1. Adjust an oven rack to the middle position
- * 2 cups/256 grams all-purpose flour
- * ½ teaspoon baking soda
- * ¾ teaspoon salt
- * ½ pound/227 grams unsalted butter (2 sticks), room temperature
- * 1 ½ cups/302 grams granulated sugar
- * ¼ cup/55 grams packed light or dark brown sugar
- * 1 egg
- * 1 ½ teaspoons pure vanilla extract
- * 6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards
Poultry: Jean Foreman's Turkey Tetrazzini
By JoFClark
Jean Foreman
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of chicken soup
- 1 10 oz can turkey broth
- 2 cup grated processed cheese
- 6 cups cooked spaghetti (12 oz uncooked)
- 4 cups boned turkey, diced
- 1/2 cup mushrooms or toasted almonds
- 1/2 cup grated Parmesan cheese
- Paprika
Soups: Pumpkin Soup
By JoFClark
In a dutch oven, warm 2 -3 tablespoons olive oil
- 1 sugar baby pumpkin
- 1/2 large or 1 medium yellow onion, finely diced (1/2")
- 1 stalk celery
- 2 cans 15 ounces Swanson's low sodium chicken broth
- 1/2 teaspoon dried thyme
- Salt
- Pepper
- 1/4 cup heavy cream
Breads: Oatmeal Hawaiian Muffins
By JoFClark
Combine eggs and sugar, beat until light and fluffy (about 2 minutes)
- 4 eggs
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 2 t flour
- 2 t salt
- 2 t soda
- 1 1/2 cups minute brand oats
- 2 1/2 cups crushed pineapple, undrained
- 3 cups (10 ounces) flaked coconut
Pork: Fruited Rice and Pork Chop Bake
By JoFClark
Preheat oven to 350 degrees
- 6 pork chops, cut 1/2 inch thick
- 1 T vegetable oil
- Water
- 1 can (10 1/2 ounces) condensed chicken broth
- 2 T honey
- 1 t garlic salt
- 1 t grated fresh ginger or 1/4 t ground ginger
- 1 cup Uncle Ben's converted brand rice
- 1 package (8 ounces) mixed dried fruit, chopped if desired
Salads: Mayfield Salad
By JoFClark
Melt butter Stir in noodles and pecans Set aside Toss broccoli and greens with dressing Add strawberries or raspber
- 1 plastic tub of greens or romaine lettuce
- Broccoli crowns, chopped
- 1 cup pecans
- 1 package ramen noodles
- 1/2 stick butter
- Strawberries and raspberries
- Dressing
- 1/2 cup red wine vinegar
- 3 t soy sauce
- 3/4 cup sugar
- 1 cup oil
Salads: Arugula, Radicchio & Endive
By JoFClark
Combine first 3 ingredients in a large bowl
- 8 cups arugula (about 8 oz)
- 1 medium head radicchio
- 5 cups chopped tomatoes
- 4 heads Belgian endive, sliced
- Dressing
- 5 T extra virgin olive oil
- 2 T red wine vinegar