Our Favorite Recipes
Beef Tenderloin in Red Wine Sauce
Place stock and wine in a small skillet.
Cook over high heat for 15 minutes, or until reduced to about ½ cup.
Meanwhile,----melt butter in a small skillet.
Add shallot and cook over medium-low heat for 15 minutes. Stirring occasionally.
Stir in flour and cook for 1 minute more.
Add reduced stock mixture, cook and stir until slightly thickened.
Season beef fillets to taste
Grill over medium heat for 4 to 6 minutes per side (rare)
Combine and enjoy.
Garnish with chopped fresh rosemary, if desired.
Serve with red potatoes baked in olive oil, garlic and rosemary.
Chicken and Sausage Jambalaya
Heat olive oil in a large stockpot.
Add sausage and chicken;
cook over medium-high heat for 5 minutes, stirring frequently.
Add celery, onion.
cook for 7 to 10 minutes, just till starting to brown.
Add broth, rice, tomatoes, Cajun seasoning and thyme and bring to boil.
Reduce heat, simmer covered for 20 minutes.
Remove from heat and stir in bell peppers
Replace cover; let stand for 5 minutes.
Season to taste with salt & pepper.
Serve to happy campers.
CRAB CAKES - Bayou style
Flake crab meat (squeeze out as much liquid as possible)
Place in small bowl. Add 2/3 cup of breadcrumbs (½ saved)
Add 1 egg, mayonnaise, red pepper, onion, lemon juice and Tabasco.
Shape into 8 patties.
Dip into flour
Add (two) beaten eggs - then remaining breadcrumbs
Fry in hot oil - 3 to 4 minutes each side.
Serve immediately. Enjoy!
Melt butter in large skillet
Add shrimp – cook until mostly pink
Add garlic ---- cook for 2 .minutes more
Add lemon juice & wine ---- cook for 2 minutes
Stir in parsley & tomatoes
Serve in a bowl with crusty french bread
Corned Beef & Cabbage
Corned beef and cabbage is enjoyed regularly in many American households, although its popularity typically soars on March 17th , St. Patrick’s Day
Join The Culinary Institute of America (Recipe from The C. I. of A’s “The Professional Chef,” 7th Edition, Wiley, 2002) in creating a twist on this classic Irish dish. Typically paired with carrots and potatoes, the CIA’s recipe for corned beef and cabbage with winter vegetables also includes beets, turnips and pearl onions.
According to historical records, corned beef and cabbage got its start in Ireland in the 17th century. The word “corns,” which means “grains,” dates back to Anglo-Saxon times. During this period when refrigeration wasn’t available, beef was dry-cured to extend its shelf life. The process involved rubbing coarse “corns” (like in black pepper corns) of salt into the beef to aid in preservation.
Today, however, corned beef is cured or brined in a mixture of salt, water, T.C.M. (Tinted Cure Mix), sweetener and seasonings. Bay leaf and peppercorns are the most common spices used to season the beef during cooking. Depending on the supplier, some beef briskets come packaged with the separate flavor packet for cooking.
Although it’s possible to corn your own beef, remember, the proper process can take as long as three weeks. Fortunately for you, corned beef brisket purchased from the market has already undergone the brining process and are normally very reasonable in price.
“Corned beef needs adequate time to slowly simmer,” says chef Fred Brash, lecturing instructor in culinary arts at The Culinary Institute of America. “The winter vegetables should be added during the last hour of the cooking process in order to be ready when the meat becomes fork tender and moist.”
Once a staple in the Irish diet, corned beef and cabbage may have become more popular in the United States than in Ireland. Since the arrival of refrigeration some believe that the Irish now favor fresh meats to their brined counterpart. However, corned beef and cabbage is still eaten during certain holidays in rural Ireland. Whether opinions about who eats more corned beef and cabbage are myth or fact, enjoying this delicious and comforting classic promises you the luck of the Irish.
Split the brisket along the natural seam into two pieces.
Place meat in a deep pot and add enough stock (or water) to cover meat
Bring to a boil, (skimming the surface as needed.)
Reduce heat. Establish a slow simmer, now cover and continue simmering until the meat is nearly fork tender, about 2 ½ hours.
While the corned beef is simmering (for about 2 ½ hours) cook the beets in simmering salted water until tender, about 40 - 50 min.
Remove the beets, let cool until you can handle them easily slip off, or cut away the skin.
cut the beets into large dice, about 1 inch by 1 inch.
Ladle some of the cooking liquid from the corned beef over the beets and reserve for later. (Beets must be reheated until very hot before serving.)
To the corned beef cooking pot
Add: cabbage, potato, carrot, turnip and pearl onions and continue to simmer until vegetables are fully cooked , tender and flavorful, and the corned beef is fork-tender. (add salt & pepper to taste during cooking)
Remove the corned beef from the cooking liquid.
Allow the meat to stand for 10 minutes before cutting.
Carve into slices against the grain and they will not fall apart.
Serve with vegetables.
CHICKEN POT PIE (Home style)
Melt butter in a large saucepan.
Add all vegetables, saute 5 minutes
Combine soup, herbs, spices, and chicken and stir into vegetable mixture
Unfold one pie crust and fit into pie plate.
Fill with mixture and cover with second pie crust trim the crust if necessary.
Press edges with fork (If desired; brush top with mixture
1 egg beaten and 1 tablespoon water –nice glossy crust)
Bake @ 400 degrees for 10 minutes
Reduce heat to 350 degrees–bake for 40 more minutes
Suggest–cover crust with foil last 15 minutes prevents excessive browning.
Source: : Chicken lovers Valley Fresh Kitchen
CREAMY TOMATO MACARONI AND CHEESE
Preheat oven to 350 degrees F.
Butter a 9-by-13 inch oven-proof dish.
Cook pasta—in a large pot boiling water until just al dente, ( about 8 minutes)
Drain well, under cold water about 1 minute.
Drain well—set aside
In a wide pot, melt butter over medium heat
Whisk in flour; cook for 1 minute, whisking all time
Whisk in milk and garlic (don’t hurry)
Cook over medium-low heat, whisking occasionally
Season with salt and pepper to taste
Add cheeses, thyme and tomatoes
Stir until cheeses have melted
Stir in reserved pasta
Transfer to buttered 9 x 13 dish
Sprinkle with breadcrumbs, if available
Bake until golden brown, 20 to 30 minutes
This is a famous dish from Wisconsin and an old family secret.
SOFT BEEF TACOS
Cook: ground beef in a large skillet, over medium heat.
Stirring occasionally, until cooked through and brown.
Stir in 2 cups tomatoes, cumin and oregano.
Season with salt and pepper to taste.
Stir in 1½ cups water.
Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated, about 20 minutes.
Wrap tortillas in a clean kitchen towel; microwave until hot, about 2 minutes.
Fill each tortilla with a large spoonful of beef mixture.
Add red onion, cheeses, remaining 2 cups tomatoes and lettuce.
CREAMY PEANUT SANDWICHES
Mix 3 oz. softened cream cheese, ½ cup each, chopped salted peanuts and fresh parsley add 2 tsp lemon juice.
Enough for 6 sandwiches
Church of the Science of God
La Jolla, California 92038-3131
© Church of the Science of GOD, 1993