Mashed Potatoes
serves 6
6 Med Potatoes
4 TBL butter
1/3 to 1/2 cup whipping cream
1 teas salt
1 teas pepper
Place butter, 1/3 cup whipping cream, salt, and pepper in a large mixing bowl.
Peel and quarter the potatoes. Place potatoes in a large pot, add water. Water level should be 2 inches above potatoes. Cover, on high heat, cook 20-25 minutes or until tender. Drain.
Add potatoes to mixing bowl. Beat with mixer on low, until well blended. Beat on high for 1 minute or until fluffy. Add more cream, if needed, for desired thickness.
Beef Bacon Stew
serves 8 to 10
8 oz bacon, chopped, divided
3 TBL flour
1 tsp salt
1 tsp pepper
3 lbs stew meat or beef chuck cut into pieces
3/4 lbs cremini mushroons, halved
4-5 carrots, peeled, cut into 1 inch pieces or 3/4 lb baby carrots
1 med yellow onion, chopped
3 cloves garlic, minced
1 cup dry red wine
1 cup beef broth
2 TBL tomatoe paste
1 TBL fresh rosemary
In a large frying pan on meduim heat cook the bacon, stir ocasionally, until crisp 5-7 minutes. Transfer bacon to a paper towel. Leave half the dripping in the pan. Pour other half of drippings in a small heatproof bowl. Set aside bacon and drippings and pan.
In a resealable plastic bag, combine flour, salt, and pepper. Place beef in bag, seal bag, and shake to evenly coat with flour mixture. Return the frying pan to med-high heat. When dripping are hot, add half the beef and cook, turning once, until well browned, about 5 minutes on each side. Transfer to a slow cooker. Repeat with the remaining beef, add reserved drippings if needed.
Scatter mushrooms, carrots, onions, and garlic on top of beef.
Return pan to med-high heat and add the wine, broth, and tomatoe paste. Mix well, bring to boil, stir to scrape up the browned bits on the bottom of pan. Pour over the veggies and beef. Cook on high for 4 hours or 8 hours on low. Stir in the half of the bacon and rosemary. Cook, uncovered, on high heat setting for 10 minutes longer to thicken the sauce slightly. With reserved bacon, garnish stew by scattering a teaspoon of bacon over the top of stew before serving.
*I serve over mashed potatoes. See recipe box for mashed potatoes recipe.
*I put remaining tomatoe paste in a plastic freezer bag. Freeze and use later.
Mini Cheesecake Supreme
Makes 4 individual or 1 10-inch cheesecake
Crust
9 graham crackers, chrushed into fine crumbs
1/2 cup brown sugar
6 TBL butter, melted
Filling
2 8 oz cream cheese
3/4 cup sugar
5 eggs
1 tsp vanilla extract
1/2 tsp almond extract
Topping
1 1/2 cups sour cream
1/2 cup sugar
1 tsp vanilla
Preheat oven to 350 degrees.
Mix together the crust ingredients and press into 4 individual or 1 10-inch springform pan. Bake for 12 minutes.
Beat cream cheese well, gradually beating in sugar. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts. Pour into crust and bake for 22-25 minutes for the idividuals or 32-35 for the 10 inch. Middle shouldn't be liquid but will jiggle a little. Remove from oven.
Mix topping and spread on cakes. Bake 5 minutes longer. Cool 10 minutes then run knife around edges of spring pan. Then cool completely and chill.
* For Valentine's I put heart shaped cherries on top. You could use chrushed graham crackers and sprinke on top to garnish.
*I like to make 4 idividual cheesecakes and freeze a few for later. Freeze on cookie sheet then transfer to a freezer ziploc bag.
*I like to give them to friends on special plate with few kisses around the edges for their birthdays.
Shrimp Fettucine Alfredo
serves 6
3/4 cup butter
1 1/2 lbs shrimp, peeled and deveined
2 TBL minced green onions
1 tsp fresh garlic, minced
1 lb fettucine, cooked al dente
6 egg yolks
1 1/2 cups half and half
1 1/2 cups parmesan cheese, freshly grated
2 tsp fresh parlsey, minced
3/4 tsp salt
1/2 tsp pepper
In large skillet, melt butter and saute shrimp, green onions and garlic over med heat for 3-4 minutes or until shrimp are firm and opaque. Remove pan from heat. Stir warm fettucine into shrimp mixture. In medium bowl, beat egg yolks, half and half and parmesan. Add egg mixture to shrimp mixture and cook over medium heat until sauce thickens, about 3-4 minutes. Do not boil. Stir in parsley, salt and pepper. Serve immediately.
