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From Ellen Drexler
Apricot Currant Chicken
SERVES 6 – 8
This recipe can easily be doubled or tripled for larger parties. It comes from The Silver Palate Good Times Cookbook (Workman Publishing Company, 1985) by Julee Rosso and Sheila Lukins with Sarah Leah Chase.
2 2 1⁄2–3-lb. chickens, quartered
Salt and freshly ground black pepper
1 tsp. ground ginger
1 1⁄2 cups bitter orange marmalade
1⁄3 cup apple juice
1⁄3 cup fresh orange juice
8 oz. (about 1 1⁄3 cups) dried pitted apricots
8 oz. (about 2 cups) dried currants (raisins work well also)
1⁄4 cup brown sugar
1. Preheat oven to 375°. Put chicken, skin side up, in a large shallow roasting pan, generously season with salt and pepper, then sprinkle evenly with ginger. Spread marmalade over chicken. Pour apple and orange juices into pan. Transfer to oven and bake for 20 minutes. (Recommend 30-40)
2. Remove pan from oven and scatter apricots and currants into pan around chicken. Sprinkle brown sugar over dried fruits. Return pan to oven and bake, basting chicken frequently, until chicken is golden brown and shiny on top, about 45 minutes (probably less as apricots tend to cook quickly - check progress & baste often).
3. Transfer chicken, apricots and currants to a large serving platter. Spoon some of the pan juices over the chicken and dried fruits, and pour the remaining juices into a warm sauceboat.
Goes well with curried rice or couscous & roasted vegetables.
From Annette Pinder
Chocolate Peanut Butter Cupcakes
makes 24 cupcakes (you can also make 12 by cutting the recipe in 1/2). And you can also make them gluten free by using a gluten free cake mix (I used the Betty Crocker gluten free devils food cake mix, or you can just use any devils food cake mix and follow the directions
Peanut Butter Frosting
enough to frost 24 cupcakes
2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water will do too)
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you'd like your frosting a bit thicker.
Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups.
From Ann Rudin
Mock Chopped Liver
2 hardboiled eggs
1 15 oz can of LeSuer Sweet Peas (any small sweet peas will do)
1 medium sweet onion (Vidalia, etc)
3/4 cup chopped walnuts
salt and pepper to taste
Chop onion and sauté in oil (a few Tbs)-allow to cool. Pour drained peas, cut up eggs, walnuts and sautéed onions into processor. Use chop blade. Add salt and pepper.
Chop until thoroughly blended but before it all liquefies. Serve on crackers.
Cottage Cheese Pie
Preheat oven to 375 degrees
Prepare 1 8” unbaked graham cracker pie shell
Combine in blender or food processor:
2 eggs
8 oz. cottage cheese (1 cup) (Do not use nonfat cottage cheese.)
1/3 cup sugar
¼ cup nonfat dry milk
2 tsp vanilla
1-2 Tbs lemon juice
Blend until smooth. Pour into graham cracker crust and bake about 30-35 minutes, until top
begins to brown. Cool one hour before refrigerating.
Good served with strawberries.
From Ellen Schenkler
Quiche
3 eggs
½ cup bisquick
¼ cup melted butter
1 ½ cups milk
¼ tsp salt
Dash of pepper
1 cup shredded cheese (I used cheddar)
1 cup broccoli
½ cup whatever other vegetable you want
Mix eggs, bisquick, butter, milk, salt and pepper together. Pour mixture into quiche or pie dish. Add cheese, broccoli and other vegetable. Bake at 350 for 45 minutes or until brown on top
Blintz Soufflé
4 eggs (can use egg beaters)
1 ½ cups sugar (I usually use less)
¼ cup orange juice
1 tsp vanilla
1 ½ cups yogurt (can use sour cream)
Mix and pour over blintzes. Can add a can of peaches or other fruit in own juice.
Bake at 350 for 1 ½ hours
Stuffed French Toast (from “Breakfast at Nine, Tea at Four – Mainstay Inn, Cape May NJ)
The French toast must be prepared the night before, then baked just before serving time.
8 ozs. Cream cheese
1 (1 ½ lb) loaf firm white bread, cut into 16 (1”) slices
10 eggs (I use 8)
1 ½ cups half and half (I use non-fat)
¼ cup maple syrup
½ cup melted butter
Grease 13x9x2” glass baking dish
Spread cream cheese over half the bread slices. Cover with the remaining slices to make sandwiches. Remove crusts and cut into 1” cubes. Place in prepared dish.
Mix eggs, cream, maple syrup and butter until well blended. Pour evenly over the bread; press the bread down until it soaks up the egg mixture. Cover and refrigerate for at least 8 hours or overnight.
Preheat oven to 350, uncover and bake for 40-50 minutes or until lightly browned. Yields 8-10 servings.
