|"Healthified" French Onion Soup
In 4-quart nonstick Dutch oven, heat oil over medium
heat. Add onions; cook uncovered 10 minutes, stirring
frequently. Reduce heat to medium-low. Cook 35 to 40
minutes longer, stirring frequently, until onions are light
golden brown (onions will shrink during cooking).
Stir in broth, thyme, pepper, bay leaf and soy sauce. Heat
to boiling. Reduce heat to low; cover and simmer 15
minutes. Remove bay leaf.
Meanwhile, set oven control to broil. Place baguette
slices on ungreased cookie sheet. Sprinkle cheese
evenly on slices. Broil with tops 4 to 6 inches from heat
30 to 60 seconds or until cheese is melted. Watch
carefully so cheese does not burn.
To serve, ladle soup into bowls. Serve with baguette
slices - Sprinkle with remaining 2 tablespoons onions.
1 cup milk
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup Gold Medal® all-purpose flour
2 tablespoons butter or margarine
1/4 cup chopped fresh mushrooms
4 medium green onions, chopped (1/4 cup)
2/3 cup small cooked shrimp
1 package (6 oz) frozen cooked crabmeat, thawed,
1/2 cup half-and-half
2 packages (3 oz each) cream cheese, cubed
1 cup shredded Swiss cheese (4 oz)
In medium bowl, beat all crepe ingredients with wire whisk
or hand beater until smooth. For each crepe, lightly butter
7- or 8-inch skillet; heat over medium heat until bubbly.
Pour slightly less than 1/4 cup batter into skillet; rotate
skillet until batter covers bottom. C
Cook until light brown; turn and cook other side until light
brown. Stack crepes, placing waxed paper between each.
Keep crepes covered to prevent them from drying out.
In 2-quart saucepan, melt butter over medium heat. Cook
mushrooms and 2 tablespoons of the onions in butter,
stirring occasionally, until onions are tender. Stir in shrimp,
crabmeat, half-and-half and cream cheese. Cook over
medium heat, stirring constantly, until cheese is melted.
Spoon about 1/4 cup seafood mixture down center of each
crepe; roll up. Place in 11x7-inch (2-quart) glass baking
dish. Sprinkle with Swiss cheese.
Microwave uncovered on High 4 to 6 minutes or until
cheese is melted and crepes are heated through. Sprinkle
with remaining 2 tablespoons onions.
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
4 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 slices bacon, crisply cooked, crumbled (1/2 cup)
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
No time to make your own crust? Look for Betty
Crocker® pie crust mix, or consider using a
ready-to-go refrigerated pie crust.
For Mushroom Quiche, add a 4-ounce can of
mushroom pieces and stems, drained, and a 2-ounce
jar of diced pimientos, well drained, with the bacon.
In medium bowl, mix flour and salt. Cut in shortening,
using pastry blender (or pulling 2 table knives through
ingredients in opposite directions), until particles are size
of small peas. Sprinkle with cold water, 1 tablespoon at a
time, tossing with fork until all flour is moistened and
pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on
lightly floured surface. Wrap in plastic wrap; refrigerate
about 45 minutes or until dough is firm and cold, yet
pliable. This allows the shortening to become slightly firm,
which helps make the baked pastry more flaky. If
refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry
into round 2 inches larger than upside-down 9-inch
quiche dish or glass pie plate. Fold pastry into fourths;
place in quiche dish. Unfold and ease into dish, pressing
firmly against bottom and side. Trim overhanging edge of
pastry 1 inch from rim of pie plate. Fold and roll pastry
under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil,
gently pressing foil to bottom and side of pastry. Let foil
extend over edge to prevent excessive browning. Bake 10
minutes. Carefully remove foil and bake 2 to 4 minutes
longer or until pastry just begins to brown and has
become set. If crust bubbles, gently push bubbles down
with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon,
cheese and onion in pie crust. In medium bowl, beat eggs
slightly; beat in remaining filling ingredients. Pour into
6. Bake 45 to 50 minutes or until knife inserted in center
comes out clean. Let stand 10 minutes before serving.
1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
2 teaspoons chopped fresh basil leaves or 1/2
teaspoon dried basil leaves
3/4 lb fresh green beans
4 plum (Roma) tomatoes or 2 medium tomatoes,
2 hard-cooked eggs, cut in fourths
1 can (9 oz) tuna, drained
1/2 cup pitted ripe olives
1 can (2 oz) anchovy fillets, if desired
Chopped fresh parsley, if desired
In tightly covered container, shake all vinaigrette
ingredients until well blended. Refrigerate until
In medium saucepan, place beans in 1 inch water
(salted if desired). Heat to boiling; reduce heat. Boil
uncovered 5 minutes. Cover and boil about 5
minutes longer or until crisp-tender; drain.
Refrigerate beans about 1 hour or until cold.
Line 4 plates with salad greens. Arrange beans,
tomatoes and eggs around edges of plates. Mound
tuna in center. Garnish with olives, anchovies and
parsley. Serve with vinaigrette
You can use a 9-ounce package of frozen whole or
Italian-style green beans for the fresh green
beans--just cook as directed on the package.
So many great vinaigrettes are available at your
grocery store. Don't hesitate to save yourself a little
time by using the bottled version.
2/3 cup heavy cream
1 teaspoon fresh orange zest
1/3 cup premium cocoa
12 ounces semisweet chocolate
chopped into very small pieces
1 tablespoon plus 1 1/2 teaspoons Grand Marnier
Rich chocolate truffles are enlivened with a bit of
Grand Marnier and orange zest in this delicious
recipe. Ganache and the proper rolling technique are
the secrets of this recipe's success.
For a whimsical touch, attach a bit of candied orange
peel or an orangette to the top of a finished truffle
using a bit of melted chocolate for glue.
In a small saucepan over medium heat, bring the
heavy cream and orange zest just to a boil.
Remove from the heat immediately.
Add the chopped chocolate and Grand Marnier and
stir until the mixture – ganache - is completely
Chill the ganache until it is hard enough to roll into
balls. Measuring out a heaping teaspoon, quickly roll
the ganache into a ball.
Roll the ball in the cocoa powder and chill.
This recipe makes about 16 truffles.
1 tablespoon olive or canola oil
1/4 teaspoon pepper
1 dried bay leaf
1/4 teaspoon dried thyme leaves
4 medium onions (about 1 1/2 lb), sliced (8 cups)
1 carton (32 oz) reduced-sodium beef broth (4 cups)
2 teaspoons reduced-sodium soy sauce
8 slices (1/2 inch thick) baguette French bread
1/4 cup shredded fresh Parmesan cheese (1 oz)
Be sure to use shredded fresh Parmesan cheese rather than the
powdery grated variety. You'll get a better melt if you start with a brick
and shred it yourself, but you can also use preshredded
|JANUARY 2010 EDITION - Updated Weekly