Posted on January 29, 2023 by cookwithkathy

Ingredients

8 oz cooked beets
1 teaspoon balsamic vinegar
1 teaspoon wholegrain mustard
2 tablespoons olive oil
3 slices of light rye bread
1/3 cup sour cream
Method
- Cut the beets into 1/4 inch slices, then cut in the opposite direction to make thin matchsticks. Put in a bowl.
- Put the vinegar, mustard, and oil in another bowl, whisk well, then pour it over the beets and toss gently, making sure they are well coated.
- Cut each slice of bread into fourths and toast on both sides under a preheated broiler or on a ridged stovetop grill-pan.
- Arrange on a plate, add a dollop of sour cream to each piece of toast, then put some sliced beets on top and serve.
Makes 12 pieces.
Source: On Toast
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Posted on January 21, 2023 by cookwithkathy

Ingredients

2 pounds ground chuck
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
coarse salt and fresh ground pepper
4 hamburger buns
Suggested Accompaniments
Cheese slices
Sliced beefsteak tomatoes
Red and white onions (raw or grilled)
Ketchup
Mustard
Pickles
Mayonnaise
Boston lettuce leaves
Method
- Heat the grill to high.
- In a medium bowl, use a fork to gently combine the ground chuck with the Dijon mustard and Worcestershire sauce. Season generously with salt and pepper. Gently form the mixture into four 1-inch-thick patties.
- Place the patties on the hottest part of the grill. Sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill. Continue grilling until desired doneness, 4 to 8 minutes per side.
- Split the hamburger buns and toast on the grill if you like. Place a burger on each bun and serve with the desired accompaniments.
Makes 4 servings.
Source: Great Food Fast
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Posted on January 14, 2023 by cookwithkathy

Ingredients

2 slices sandwich bread
1/4 cup half and half cream
2 to 2-1/2 cups uncooked ground chicken
2 tsp salt
1/4 tsp freshly ground white pepper
1/2 cup finely chopped fresh mushrooms
6 tbsp butter
1-1/2 cup sifted all-purpose flour
1 egg, well beaten
2 cups fine dry bread crumbs
vegetable oil
2 tbsp lemon juice
2 egg yolks, beaten
1/8 tsp cayenne pepper
Method
- Remove crusts from the bread and place the bread in a large bowl. Pour the cream over the bread and let stand until all the liquid is absorbed.
- Add the chicken, 1 teaspoon salt, pepper, mushrooms and 2 tablespoons of softened butter and mix until well
blended. Chill for at least 1 hour so that the mixture will be easy to handle.
- Shape into 12 cutlets. Coat each cutlet with flour, then dip into the egg. Coat with bread crumbs, pressing crumbs on firmly. Chill for 1 hour longer to set the coating.
- Fill a large heavy skillet 1/4 inch deep with vegetable oil and place over medium heat until hot. Add the cutlets and fry until browned on both sides. Drain on paper toweling and keep warm.
- Combine the lemon juice and egg yolks in the top of a double boiler and blend thoroughly. Place over hot water and add 2 tablespoons of butter. Beat with a whisk until smooth and thoroughly blended.
- Cut remaining 2 tablespoons butter into small pieces, then add to the egg yolk mixture, 1 piece at a time, beating until smooth after each addition. Remove from water and stir in remaining salt and the cayenne pepper. Place in a sauceboat.
- Place the cutlets on a serving platter and serve with the sauce.
Makes 12 servings.
Source: The Creative Cooking Course
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Posted on January 8, 2023 by cookwithkathy

Ingredients

3 slices good white bread, crusts removed
2 tbsp milk
2 tbsp butter, melted
6 oz canned crabmeat, drained, or 5 oz fresh or frozen crabmeat, thawed if frozen
1 green chili, seeded and chopped
1 scallion, finely chopped
salt and pepper
lemon wedges, to garnish
Method
- Place one piece of bread on a plate and spoon the milk evenly over it. Let stand for a few minutes. Brush the remaining slices lightly on both sides with butter.
- Mix the crabmeat, chili, and scallion in a bowl. Mash the soaked bread with a fork and mix it with the crabmeat, scraping in the milk off the plate. Stir in the remaining melted butter and season to taste.
- Preheat the broiler on a medium—high setting and toast the buttered bread until crisp and golden on both sides.
- Top with the crab mixture, spreading it evenly right over the edges, and forking the surface slightly so that it is not too smooth.
- Place under the broiler for about 3 minutes, until the creamy topping is browned.
- Serve at once, garnished with lemon wedges so that their juice can be squeezed over the crab.
Makes 2 to 4 servings.
Source: Toast It!
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Posted on December 18, 2022 by cookwithkathy

Ingredients

4 tablespoons butter, plus extra for spreading
3 perfectly ripe bananas, sliced
2 tablespoons brown sugar
1 tablespoon brandy
1/2 lime
2 thick slices of challah or white bread
heavy cream or vanilla ice cream, to serve
Method
- Melt the butter in a nonstick skillet until sizzling, then add the bananas and sauté for about 2 minutes. Turn them over, sprinkle with the brown sugar, and continue cooking for a further 2-3 minutes, gently nudging the bananas around the skillet, but taking care not to break them up.
- Add the brandy and cook for 1 minute more until the bananas are soft and tender, letting the juices bubble. Remove the pan from the heat, squeeze over the lime juice, and shake the bananas to mix.
- Lightly toast the bread on both sides, add the bananas, and top with cream or a generous scoop of vanilla ice cream. Serve immediately
Makes 2 servings.
Source: On Toast
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