April 2010 - American Food

April 2010
American Food
At the home of: Angela Rivers

Buttermilk Biscuits

From the kitchen of: Shana Hart

4 cups all purpose flour

4 tsp baking powder

1 tsp baking soda

1.5 tsp salt

1 tsp sugar

1 cup unsalted butter

2 cups buttermilk (may only need 1 cup)

Preheat oven to 375. In bowl whisk all dry ingredients. Cut in butter until mixture resembles course crumbles. Add milk and stir till sticky. Transfer dough to lightly floured surface. Pat dough to 1 inch thickness. Cut 2.5 inch circles. Bake 18-20 minutes. Cool on wire racks.

Surprise Apple Salad

From the kitchen of: Shannon Just

3 (2.07 oz) Snickers bars, chopped

3 medium tart apples, peeled & chopped

8 oz container frozen whipped topping, thawed

In a large bowl combine all ingredients. Refrigerate until serving. Serves about 6.

Ice Cream Jello

From the kitchen of: Angela Rivers

3 ounce box of Jello gelatin
1 cup boiling water
4 ice cubes
2 big scoops vanilla ice cream

Blend Jello and boiling water. Then add ice and ice cream to blender and blend well. Pour into 13x9 pan or individual cups. Let set in refrigerator for about an hour or until firm. Repeat as necessary with different flavors, but make sure to let set well after each layer. I used Cherry, Orange, Strawberry, and Lime. Have tried to use sugar free Jello but does not come out as well.

Ranch Dressing

From the kitchen of: Becky Maher

1 cup mayonnaise

3/4 cup buttermilk

1/4 cup sour cream

½ teaspoon salt

½ teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon dried thyme

1 tbsp finely chopped parsley

Preparation:

Combine all ingredients in a bowl and whisk until completely mixed. Cover and refrigerate for 2 hours before serving.

Prosciuto-Wrapped White Nectarines

From the kitchen of: Becky Maher

2 large fresh white nectarines (or other varieties)

20 thin strips prosciuto (about 4 oz)

½ cup crumbled Gorgonzola cheese

Preparation:

Preheat broiler and line a baking sheet with foil. Cut each nectarine into 10 slices and wrap each with a prosciuto strip. Place on prepared baking sheet and broil for 2 to 3 minutes on each side or until prosciuto is crispy. While warm, sprinkle with cheese. Serve with toothpicks.

Cheater Lasagna

From the kitchen of: Karisa Stahle

12 lasagna noodles

small container ricotta cheese

small ball of mozzarella cheese

big jar spaghetti sauce

3 cups fresh spinach

1 clove garlic

2-3 shallots to taste

Chop garlic and shallots. Saute in olive oil. Chop spinach a bit and take stems out. Add spinach and let wilt. Cook noodles. Lay a noodle flat on counter - with a knife spread cheese. Layer sauce and then add spinach mixture. Roll and place seam-side down in pan. Repeat on all shells. Top with rest of sauce and add cheese on top. Bake at 400 for 25 minutes uncovered.

Penne Mac & Cheese

From the kitchen of: Stacy Hart

3 Tbsp kosher salt

8 oz penne rigate pasta, dry

2 Tbsp shallots, minced

3 oz smoked bacon, cooked & minced

1 Tbsp garlic, minced

2 Tbsp olive oil

2 Tbsp flour

1.5 cups heavy cream

1 Tbsp minced basil

1/2 tsp minced thyme

1/4 tsp kosher salt

1/8 tsp pepper

3 cups white extra sharp cheddar cheese, shredded

1 cup smoked medium cheddar, shredded

Boil pasta 5-6 minutes, slightly undercooked and drain. Sit in colander 1 minute then toss back into pan with olive oil. (Can also use truffle oil.) Combine shallots, bacon, garlic and oil in 4 quart pot. Cook slowly for 10 minutes on low. Add in flour and raise heat to medium. Cook 2 minutes stirring constantly. Temper in cream and bring to a boil. Simmer 10 minutes on low. Add in herbs and seasonings. Stir in 3 cups white cheddar until smooth. Add pasta - stir evenly to combined. Pour into baking dish and top with smoked cheddar. Bake 10-15 minutes at 350.