Memories From Home Recipes
Most Favorite Chicken Chutney Salad 2 cups diced cooked chicken breast 1 apple, peeled, cored, diced 1 small can pineapple chunks, drained 1/2 cup golden raisins 1 stalk celery, thinly sliced 2 green onions, thinly sliced 1/2 cup toasted walnuts or sliced almonds 2/3 cup or more of mayonnaise 1/2 jar Major Grey's Mango Chutney 1/2 teaspoon or more curry powder Mix all ingredients together, blending well. Add more mayonnaise if needed to make the salad very creamy. Serve on a bed o lettuce with strawberries, or any fresh fruit topped with Brianna's Poppy Seed Dressing. |
| This is my favorite chicken salad. It's made with a little curry. It's just as good without the curry if you don't care for it. |
| Tomato Pie 1 pre-baked 9-inch pie crust* 1 1/2 to 2 ripe tomatoes, peeled 1 tablespoon dried basil or 3 tablespoons fresh basil, chopped 1 small to medium sweet onion, finely chopped 1 1/2 cups grated sharp cheddar 3/4 to 1 cup mayonnaise Salt and Pepper to taste *Blind Bake the pie crust according to package directions. Slice peeled tomatoes into 1/2 t0 3/4-inch slices. Set tomato slices on a paper towel to drain while chopping onions. When ready, place tomato slices on pie shell making only ONE layer of tomatoes. Top the tomatoes with the chopped onions. Sprinkle with basil. Salt and pepper to taste. Mix cheddar cheese and mayonnaise. Spread mayo mixture from edge to edge on top of the onion mixture. Bake at 350 for 30-35 minutes or until top is bubbly and cooked through. Wait 20 minutes before serving. For tea parties, use small tart shells and make small tomato pies. |
| I love tomato pie. So do my son's Ed and Rob. It's a savory pie and it's great for summer luncheons, or holiday food as an accompaniment to other foods. |
| Irish Corned Beef & Cabbage 1 (4 pound) corned beef, silverside if avaialble* 3 large carrots cut into large chunks 6-8 small onions, roughly chopped 1 teaspoon dry English mustard (Coleman's) Large sprig fresh thyme, and parsley, stalks tied together 1 large Savoy cabbage Salt and pepper to taste Put corned beef into a large Dutch oven with the carrots, onions, mustard and herbs. Add enough cold water to cover the meat. Bring to a boil and simmer covered for 1 hour. Discard outer leaves of the cabbage. Cut the cabbage in quarters and add to the pot. Cook for another 1 to 1-1/2hour or until the meat and vegetables are tender. Serve the corned beef sliced and surrounded by the vegetables. Serve with champ, Irish soda bread, and English mustard. *DO not use the seasoning package that comes in the corned beef package. And do cook for long time. It makes all the difference in the flavor of the vegetables. |
| This is Bunratty Castle in Ireland. I was lucky enough to have correspondence with Chef Rory O'Connell at Ballymaloe who gave me his sister's recipe for Irish Corned Beef and Cabbage. His sister is the famous Darina Allen. |
| The best of all southern cakes is the coconut cake. This one was created for Schlatter Foods in Chicago for Recipe Corner Magazine. It's in honor of my mother Anne. Toasted Coconut Cake Cake 1 1/2 sticks unsalted butter 1 1/2 cups sugar 1/3 cup pineapple preserves 4 large eggs 3 cups self-rising flour 1 cup sour cream 1 teaspoon vanilla Preheat oven to 325. Grease and flour (I use Bakers Joy cooking spray) four 9-inch cake pans. With an electric mixer, beat the butter, sugar and pineapple preserves until light and fluffy. Add the eggs one at a time. Add alternately, the flour, and sour cream, ending with the flour. Add the vanilla and beat on high speed for 2 minutes. Add the batter evenly between the 4 pans. Bake for 20-25 minutes or until a cake tester inserted into the center of the cake comes out clean. Remove from the oven. After 10 minutes, remove the cakes from the pans and cool the cakes on wire racks. Then frost when completely cooled. Frosting 1 1/2 sticks unsalted butter, softened 1 1/2 (8-ounce) containers mascarpone cheese or 1 1/2 packages cream cheese (8-ounce containers) 1 1/2 pounds confectioners sugar 3 teaspoons coconut extract *1 (8-ounce) package coconut, toasted Place the coconut on a cookie sheet in a preheated 350 degree oven. Watch carefully and stir often until coconut is light brown. Remove from the oven and set aside to cool. Mix the butter and cream cheese or mascarpone cheese until light and fluffy. Add the confectioners sugar and the coconut extract. Continue to mix until well blended. Spread some of the frosting between layers and add a little toasted coconut to each layer. Frost the top and sides and cover with the toasted coconut. *I use the dried organic coconut from Whole Foods. After it's toasted, it taste just like fresh coconut. To make cupcakes, use an ice cream scoop and place batter into 2-1/2 inch cupcake cups. Bake for approximately 20 minutes or until done. Remove the cupcakes to a rack to cool. Frost the tops and add toasted coconut. |
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