CHICKEN AND BLACK-EYED PEA SOUP WITH MUSTARD GREENS, SOFRITO, ANDOUILLE, BROWN RICE

Recipes Archived

CHICKEN AND BLACK-EYED PEA SOUP WITH MUSTARD GREENS, SOFRITO, ANDOUILLE, BROWN RICE

Posted May 16, 2013 at 5:53 pm

Extra recipe to accompany story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 fresh chicken (3-4 pounds)

1 gallon chicken stock

1 pound Andouille sausage

2 large yellow onions

8 stalks celery

6 cloves garlic

1 tablespoon tomato paste

2 turnips

1 pound fresh or soaked dried black-eyed peas

REMOULADE SAUCE

Extra recipe to accompany story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 cup mayonnaise

2 tablespoons Creole mustard

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon hot sauce

CHERRY CHOCOLATE BROWNIE SQUARES

Accompanied Kathleen Brotherton column, published 5-16-2013

1 package brownie mix (15-ounce package), plus ingredients to make brownies

1 jar maraschino cherries (16-ounce jar), undrained

1 package cream cheese (8-ounce package), softened

2 tablespoons powdered sugar

1 container frozen whipped topping (8-ounce

DIJON PORK BURGERS WITH HAWAIIAN PINEAPPLE SLICES

Accompanied Kathleen Brotherton column, published 5-16-2013

1 pound lean ground pork

2 tablespoons Dijon mustard

2 tablespoons nonfat mayonnaise

2 tablespoons onions, chopped

1 teaspoon black pepper

1/2 teaspoon

SWEET AND SOUR SHORT RIBS

Accompanied Kathleen Brotherton column, published 5-16-2013

1/2 cup unbleached all-purpose flour

2 pounds boneless short ribs, all fat removed

2 cups water

1 teaspoon salt

1 can crushed pineapple, in natural juice (20-ounce can)

My Leader Yummy—Triple-Berry Cobbler

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

What a great time of year for strawberry lovers! And, before you know it, raspberries and blackberries will be in season too. Usually, there are still a few strawberries around when raspberries begin to bear fruit, but the blackberries and dewberries are ready a little later in the season.

How I remember when

HOMEMADE OREOS

Accompanied story, “Mega Cooking,” published 5-9-2013

1 pound butter (4 sticks)

1 1/2 cups white sugar

2 teaspoons vanilla

2 cups chocolate chips, melted and cooled

2 large eggs

3 cups

PASTA CARBONARA

Accompanied story, “Mega Cooking,” published 5-9-2013

1 pound of spaghetti

1 pound of bacon, cut about an inch thick crosswise

Salt and pepper

3 eggs

3/4 cup freshly grated Parmesan cheese

EASY AND YUMMY CHOCOLATE CAKE

Accompanied story, “Mega Cooking,” published 5-9-2013

1 package of chocolate cake mix

1 package instant chocolate pudding mix

1/4 cup oil

2 eggs

1 1/4 cup water

STUFFED SHELLS

Extra recipe to accompany story, “Mega Cooking,” published 5-9-2013

1/2 pound jumbo pasta shells

1/2 pound mild Italian sausage

1 pound lean ground beef

3 cloves garlic, peeled and crushed

1 medium onion, peeled and finely chopped

PEANUT BUTTER FUDGE BARS

Accompanied Kathleen Brotherton column, published 5-9-2013

1 package yellow cake mix (18 1/4-ounce package)

1 cup creamy peanut butter

1 egg

1/2 cup vegetable oil

1 can sweetened condensed milk (14-ounce can)

My Leader Yummy—Baked Ham and Cheese Toasts

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

With temperatures on the upswing, most of us start to use our ovens less than we did in previous months. We also like to spend more time outside, after being cooped up all winter, often leaving less time to get meals on the table.

Crockpots really come in handy for

ZUCCHINI BROWNIES

Accompanied story, “It Takes a Community,” published 5-2-2013

1 cup butter, softened

1 1/2 cup sugar

2 eggs

1/2 cup plain yogurt

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

BACON-WRAPPED BEEF PATTIES

Accompanied story, “It Takes a Community,” published 5-2-2013

6 bacon strips

2 eggs, slightly beaten

3/4 cup crushed saltines

2 tablespoons chopped onion

1 1/2 teaspoon salt

1/8 teaspoon

HERB GARDEN VEGETABLES

Accompanied story, “It Takes a Community,” published 5-2-2013

2 tablespoons butter

1 1/2 cup fresh broccoli florets

1 1/2 cup fresh cauliflower florets

1 cup chopped carrots

1/2 red bell pepper, chopped

ZUCCHINI QUICKIE CASSEROLE

Extra recipe to accompany story, “It Takes a Community,” published 5-2-2013

4 cups zucchini, chopped

1 cup onion, chopped

1/4 cup butter

1/2 teaspoon salt

1/4 teaspoon pepper

SKILLET CORNBREAD

Accompanied Kathleen Brotherton column, published 5-2-2013

1 tablespoon butter

1 tablespoon cooking oil

1 cup all-purpose flour

1 cup cornmeal

2 tablespoons sugar

1 tablespoon baking powder

ASPARAGUS SALAD

Accompanied Kathleen Brotherton column, published 5-2-2013

1 pound fresh asparagus spears

1/4 cup lemon juice

2 tablespoons honey

1 tablespoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon pepper

BASIC HOMEMADE RAW MILK ICE CREAM

Accompanied story, “They Got Milk,” published 4-25-2013

4 cups raw milk (with cream still in it)

5 cups honey

3 whole eggs

Allow raw milk to settle so that the cream comes to the top (in a half-gallon container). Pour the top 4 cups off into a bowl or your

FRESH MOZZARELLA

Accompanied story, “They Got Milk,” published 4-25-2013

1 gallon of raw or organic milk (do not use ultra-pasteurized milk)

1 1/2 teaspoon of citric acid

1/4 tablet of vegetable rennet, crushed and dissolved in 1/4 cup of cold water

Cheese salt or sea salt

RAW SOUR CREAM

Accompanied story, “They Got Milk,” published 4-25-2013

Take raw milk out of the refrigerator and notice that the cream has come to the surface.

The cream will always be on top and the milk will be on the bottom.

Spoon off the cream and put in a clean Mason jar. The cream will be thick enough to coat the back of a spoon.

RAW MILK BUTTER

Accompanied story, “They Got Milk,” published 4-25-2013

Take the raw milk out of the refrigerator and skim the cream off of the top. Put the cream in a glass jar, cover and leave it out for 12 hours.

Shake the jar with the cream for about 2-3 minutes (one shake per second). A solid will begin to form inside the buttermilk.

RAW MILK YOGURT

Extra recipe to accompany story, “They Got Milk,” published 4-25-2013

1 quart fresh milk

2 tablespoons Bulgarian or Greek starter or 2 tablespoons yogurt from a previous batch or 2 tablespoons plain, unsweetened additive-free yogurt with live active cultures found at any grocery store

Heat milk in a saucepan over medium heat until it reaches about 110 degrees.

TERIYAKI CRAB CAKES

Accompanied Kathleen Brotherton column, published 4-25-2013

7 ounces fresh, frozen or pasteurized crab meat or imitation crab meat

1 1/2 cups fresh whole wheat bread crumbs (about 3 slices)

1/4 cup thinly sliced green onion

1 clove garlic, minced

1 teaspoon

peanut butter chocolate chip brownies 3.png

My Leader Yummy–Peanut Butter-Chocolate Chip Brownies

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

What kid doesn’t like brownies, chocolate chip cookies and peanut butter? Those have to be nearly every kid’s favorites, and maybe even favorites for a lot of “kids” who have already grown up! So, this week’s recipe offers all three treats rolled into one tasty dessert.

I ran across this

My Leader Yummy—Bayou Shrimp and Rice

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

Ever since I was a kid and my brother tricked me into biting into a Hungarian hot pepper, telling me it was a sweet banana pepper, I’ve never been able to tolerate spicy food. I like the flavor of spicy Cajun or Mexican dishes, but my once burned tongue can’t handle the heat.

Mike, my

CHICKEN AND DUMPLINGS

Accompanied story, “Quality and Quantity,” published 4-18-2013

1 whole chicken

1 stick butter

4 chicken bouillon cubes

1 egg

3/4 cup milk

Dash salt

CHICKEN SALAD

Accompanied story, “Quality and Quantity,” published 4-18-2013

1 whole chicken

3 boiled eggs, chopped

2 stalks chopped celery

1/4 chopped onion

1 jar Miracle Whip (15-ounce jar)

Boil the chicken.

PASTA SALAD

Accompanied story, “Quality and Quantity,” published 4-18-2013

12 ounces uncooked multigrain rotini

4 ounces fresh baby spinach

1/2 cup shredded Parmesan cheese

1/2 cup Italian salad dressing

1 cup diced cherry tomatoes

CORNBREAD SALAD

Accompanied story, “Quality and Quantity,” published 4-18-2013

2 packages Jiffy cornbread mix

1 pound bacon

2 cans pinto beans, drained

1 cup chopped green peppers

1 cup chopped green onions

CABBAGE, EGG NOODLES AND POLISH SAUSAGE CASSEROLE

Accompanied story, “Quality and Quantity,” published 4-18-2013

1 bag egg noodles (8-ounce bag)

1 stick butter

1 tablespoon garlic salt

1 cabbage head, chopped

2 packages Polish sausage (16-ounce packages), sliced into 1 inch pieces

LIGHT CUSTARD CHEESE PIE

Accompanied Kathleen Brotherton column, published 4-18-2013

1 graham cracker crumb crust (9-inch crust)

1 container light cottage cheese (16-ounce container)

1 tablespoon lemon juice from concentrate

3 eggs

1/3 cup sugar

REUBEN CASSEROLE

Accompanied Kathleen Brotherton column, published 4-18-2013

16 ounces sauerkraut, rinsed and drained well

1/2 to 1 teaspoon whole caraway seeds

12 ounces corned beef, shredded or cubed

2 cups shredded Swiss cheese

1/2 cup light mayonnaise

APPLE-UPSIDE-DOWN CAKE

Accompanied Kathleen Brotherton column, published 4-18-2013

Filling:

4-5 apples (any variety), peeled, cored and cut into six equal pieces

1 3/4 sticks butter

3/4 cup sugar

Cake:

My Leader Yummy—Cashew-White Chocolate Drops

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

One disadvantage to the “empty nest” is a cookie jar that remains full of treats too long after I try out a new recipe. When we had a house full of famished teenagers who seemed to have “hollow legs” that couldn’t be filled, the goodies didn’t last long.

But now, my husband and

My Leader Yummy—BBQ Quesadillas

Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

I don’t know how long tortillas have been readily available in supermarkets. I suspect they’ve been in stores for decades, but I wasn’t familiar with them until more recently.

My mom was a traditional cook who stuck with the dishes she fixed best and that my dad, brother and I would eat. So growing