Grandma Hystad's Recipes, Food, Drink, Cooking Tips

CONTENTS

BEEF STEW

GRILLED CHICKEN BREASTS

APPLE PANCAKES

GRILLED TUNA

BANANA BERRY SMOOTHIE

LIGHTSAIDE

PREPARING TURKEY

FOOD INFORMATION

BAR MIXES

ARCHIVES

BEEF STEW

1 pound minced beef

2 slices stale bread, remove crust soaked in water

1 onion grated

1 tablespoon dried mint

1 tablespoon fresh parsley chopped

1 clove garlic, crushed

1 egg

Salt and black pepper

Flour

Vegetable oil for frying

Squeeze out the excess water from the soaked bread.

Combine all the ingredients in a bowl and mix well.

Make walnut-shaped balls and keep them covered until they are to be eaten.

Place flour in a shallow dish, and roll the meatballs in flour to coat.

Heat oil in a shallow frying pan. Carefully add meatballs and fry in hot oil for 6 to 8 minutes, turning frequently, until browned and cooked through. They may be shallow or deep-fried.

Serves 4 to 6.

Grilled Chicken Breasts

10 small skinless and boneless chicken breasts halves.

2 garlic cloves, sliced

¼ cup white wine

¼ cup olive oil

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh mint

Salt and freshly ground black pepper

Rinse chicken breasts and pat dry. Set aside.

In a shallow, non-metallic dish, combine garlic, white wine, oil, basil, oregano, mint, salt and pepper. Marinate chicken breasts in mixture. Place marinade in refrigerator while you heat the grill or the broiler.

Grill chicken breasts over medium-hot fire (or under a broiler) about 3 minutes on each side. Let rest for 3 to 5 minutes, and then cut on a diagonal into thin slices.

Makes 5 servings.

Apple Pancakes

? cup flour

2 teaspoons sugar

¼ teaspoon salt

4 eggs, beaten

½ cup milk

2 large apples, peeled, cored, and cut into thin slices

1½ sticks butter (¾ cup)

2 Tablespoons sugar

¼ teaspoon cinnamon

Confectioner’s sugar

Combine the flour with 2 teaspoons sugar and salt and set aside.

In a large bowl, beat eggs and milk together. Gradually add flour mixture to the eggs and milk, and beat until smooth.

Melt ½ stick (¼ cup) butter in a saucepan.

Add apple slices and cook gently until apples are softened.

Mix 2 Tablespoons sugar and cinnamon together and stir gently into apples. In a 6-inch frying pan, melt 2 Tablespoons of butter.

Pour in batter so that it is about ¼-inch deep. Cook until the bubbles on top of the batter burst and the pan-cake begins to set.

Spoon about ¼ of the apples over the pancake and cover with more batter.

Allow it to set, and then gently turn the pancake to brown it on the other side.  Dust with confectioners sugar and serve.

Repeat to make 3 more pancakes.

Grilled Tuna

2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive or canola oil
1/4 teaspoon dried tarragon
2 cloves garlic, minced
4 (6 ounce) tuna steaks, about 3/4-inch thick
1/2 teaspoon each basil, marjoram, rosemary and sage)
1/4 teaspoon salt
Non-stick vegetable spray
1/2 lemon, cut into wedges

Combine tomatoes, parsley, vinegar, oil, tarragon and garlic in medium bowl. Cover and refrigerate 30 minutes.

Prepare grill (or preheat broiler). Sprinkle tuna on both sides with herbs de Provinces and salt. Place fish on grill (pan) coated with vegetable spray. Grill 3 to 4 minutes on each side or until fish is cooked to desired degree of doneness. Serve with tomato mixture; garnish with lemon wedges. Serve immediately.

Prepare and cook time, 50 minutes.

 Serves 4

Banana Berry Smoothie

8 ounce container fruit-flavoured yoghurt

½ cup fresh berries

1 medium banana

In a blender, process all the ingredients until just combined. Serve immediately. Makes 1 serving.

LIGHTSIDE

Leaders of big beer companies meet for a drink. The president of Budweiser orders a Bud.  Miller’s president orders a Millers. When it was Coors president turn to order he orders a soda. Why didn’t you order a Coors everyone asks?  Nah Coors president replies.  If you guys aren’t having a beer neither am I.

PREPARING THE PERFECT TURKEY

(Continued from last issue)

Time to start thinking about that Thanksgiving Day Turkey.

Frozen turnkeys, can be bought weeks in advance.

Fresh turnkey should be bought a day or two before using.  This will allow enough time in the refrigerator for complete thawing.

Allow 1 day for every 5 pounds for thawing. You can keep a defrosted turnkey 1-2 days in your refrigeration.

General Roasting Guide for Turkey
Ready To Cook Weight, Stuffed Turkeys:
Cook turkey at 325 degrees F.
8 - 12 lb 3 - 3.5 hrs
12 - 14 lb 3.5- 4 hrs
14 - 18 lb 4 - 5 hrs
18 - 20 lb 4.5 - 5 hrs
20 - 24 lb 4.5 - 5.5 hrs

For unstuffed turnkey of the same weight reduce cooking time 15 to 40 minutes.

When thigh temperate is 180 degrees F, stuffing 165 F, turnkey should be done.

Test with a thermometer. Pop-up timers could give a false reading.

It is unsafe to cook whole turkeys at low temperatures for long time periods.  Bacteria can multiply rapidly and won’t be killed at that temperature. A standard method of cooking a turkey is at 325 degrees F, breast side up.

To enhance browning, basting the bird with a little oil, butter or pan drippings works well, and helps keep the meat moist.

When cooked remove from oven, cover with fresh foil. Remove stuffing.  Wait 10 –20 minutes before cutting.

At room temperature turkey can remain on table for up to 2 hours. After that, should be refrigerated. Leftover turkey can be kept for up to five days. Gravy and stuffing will keep for up to two days. Gravy should be reheated to boiling, stuffing reheated to165degrees.

Definitely use a resealable container if you're freezing take-home food for another meal. Styrofoam cartons are essentially

designed to transport foods securely,  but they don't provide an airtight environment that will preserve moistness, flavour and freshness.

As a general rule, reheat foods to an internal temperature of 165 degrees. Test with a thermometer. Pop-up timers could give a false reading.

Food Information

In case you didn't know: September is National Food Safety Education Month. Below are some good tips when handling food. For more information go; foodsafety.com

Always wash hands thoroughly before touching any food. Hand washing is especially important before, during and after handling raw fish, poultry or meat.

Avoid the potential for cross-contamination by using clean utensils for each food item you prepare. Knives used in the preparation of meat, fish or poultry can easily transfer bacteria to other foods you're planning to prepare a little while later.

Cutting boards can also harbour bacteria, and these surfaces should be cleaned frequently.

Wash fresh fruit and vegetables under cold running water before preparation. Fruit and vegetables should be wrapped and stored in separate containers.

Fish, poultry and other meats should always be completely thawed before cooking begins. Thorough cooking is vital.

The centre of cooked hamburger patties should never be pink, and all juices should run clear. Cook hamburger and ribs to 160 degrees. Ground poultry should be cooked to 165 degrees. Marinade at the time of grilling. Never re-use marinades.

Pay attention to storage. Many take great care to prepare and cook foods properly, only to ignore storage recommendations. Ignoring food storage guidelines can easily result in food borne illness. Allowing foods to sit for several hours at room temperature provides adequate time for the growth of disease-causing bacteria.

Most people infected with E. coli O157:H7 develop diarrhoea (often bloody) and abdominal cramps 2-8 days (average of 3-4 days) after swallowing the organism, but some illnesses last longer and are more severe. Infection is usually diagnosed by culture of a stool sample. Most people recover within a week, but some develop a severe infection. A type of kidney failure called haemolytic ureic syndrome (HUS) can begin as the diarrhoea is improving; this can occur in people of any age but is most common in children under 5 years old and the elderly.

Symptoms of food poisoning include nausea, vomiting, diarrhoea, fever and abdominal cramps. Symptoms associated with food borne illness can appear anywhere from 30 minutes to two weeks after the eating of contaminated items. However, symptoms most often occur within four to 48 hours. Consult a physician immediately if you suspect food poisoning.

Wash your hands often in warm soapy water for at least 20 seconds before and after every step in preparing or eating foods.

Keep non-food items -- mail, newspapers, and purses -- off counters and away from food and utensils.

Wash the kitchen counter carefully before and after food preparation.

Change towels and dishcloths often and wash them in the hot cycle of the washing machine. Sterilize sponges by rinsing the sponge and micro waving it for two minutes while wet. Be careful, the sponge will be hot.

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

BAR MIXES

Frozen Cherry Tomato Bloody Mary

3 pints cherry tomatoes

2 cups tomato juice

3 tablespoons prepared horseradish

3 tablespoons Worcestershire sauce

1 teaspoon celery seed

2 tablespoons fresh lime juice (1 large lime)

2 tablespoons pickled jalapenos

1/2 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 cup chilled vodka (optional)

Stem the cherry tomatoes, rinse in cold water and return to the rigid plastic container or net sack they came in (if purchased from a market). Freeze for at least 3 hours and up to 4 days.

In a large container, combine 2 pints of the frozen tomatoes with the tomato juice, horseradish, Worcestershire sauce, celery seed, limejuice, jalapenos, salt and pepper. In several batches, pulse in a blender, just until chunky. Divide the remaining frozen tomatoes among glass tumblers, add 2 to 3 tablespoons of vodka to each, if desired, and fill each with 1 cup of the Bloody Mary mixture; garnish with any of the assorted garnishes.

Serves 6

Apple Ale

2 pounds good baking apples
5 cups ginger ale
5 whole cloves
1 cinnamon stick
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
peel of 1 orange in large chunks
apple slices

Bake the apples in a 400 degree oven on a cookie sheet for 30-45 minutes, or until very soft. Place the apples in a saucepan and mash.

Add the ginger ale, cloves, cinnamon stick, ginger, and orange peel. Bring to a boil and simmer for 3 minutes. Remove from the heat and cool.

Press the apple mixture through a sieve, trying to press as much of the apple through the sieve. Refrigerate until you are ready to serve.

Heat the apple ale mixture in a saucepan until warmed through. Pour into mugs and garnish with apple slices.

Serves 8